Cornflake Crusted chicken

• Beet and Goat Cheese Salad
• Cornflake Crusted Chicken
• Upside-Down Apple Pie
• White Beans with Bacon and Spinach

Beet and Goat Cheese Salad

Yield: 4
Ease of Preparation: Easy

Ingredients:

Beet and Goat Cheese Salad

• 4 x large beets, washed and ends trimmed
• 2 tbsp olive oil
• Salt and pepper
• 1/2 cup goats cheese
• Olive oil for drizzling
• Balsamic vinegar for drizzling
• 1 bunch of chopped Italian parsley
• Fresh ground pepper

Directions:

Beet and Goat Cheese Salad

1. Preheat oven to 400°F.
2. Place beets on a sheet of tin foil and drizzle with olive oil and salt and pepper.
3. Wrap tightly and place on a baking sheet.
4. Roast for about an hour, or until easily pierced with a fork.
5. Unwrap and when beets are cool enough to handle, peel them and slice into even wedges.
6. Place in a salad bowl and drizzle with olive oil and vinegar to taste.
7. Crumble goat cheese over top and garnish with parsley and fresh ground pepper.
8. Toss to combine and enjoy!

Cornflake Crusted Chicken

Yield: 4

Ease of Preparation: Easy

Ingredients:

Cornflake Crusted Chicken

• 1/2 cup whole wheat flour
• 2 x eggs
• 1 x Heaping spoonful Dijon mustard
• 2 cups cornflakes, lightly crushed
• 4 x boneless skinless chicken breasts
• Salt and pepper
• 2 tbsp olive oil

Curry Sauce

• 1/2 cup chicken broth
• 1/2 cup 35% cream
• 2 tbsp cornstarch
• 1/4 cup water
• 1 tbsp curry powder
• Salt

Directions:

Cornflake Crusted Chicken

1. Preheat oven to 375°F.
2. Put flour into a medium sized bowl.
3. In another bowl, put in eggs and mustard and whisk well.
4. In a third bowl, place cornflakes.
5. Season chicken breasts with salt and pepper and then coat them with flour.
6. Shake off any excess flour then dip into the egg mixture.
7. Allow the excess egg to run off then dip into the cornflakes and press to coat well.
8. Place the breasts on an oiled baking sheet and bake for 25 minutes, or until crust is crispy and chicken is cooked through.
9. Serve with Curry Sauce or your favourite condiment.

Curry Sauce

1. Pour stock and cream into a small pot over medium heat.
2. Stir cornstarch into water and then whisk into the stock mixture.
3. Add curry powder and continue to whisk until sauce is thickened.
4. Season to taste with salt.

Upside-Down Apple Pie

Yield: 4

Ease of Preparation: Easy

Ingredients:

The Pastry

• 1 cup pastry flour
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 cup frozen butter
• 4 tbsp ice water

The Apples

• 1/4 cup butter
• 1/2 cup sugar
• 3 x golden delicious apples, cored and sliced into 6 pieces each

Directions:

The Pastry

1. Put flour into a large bowl and whisk in sugar and salt.
2. Grate in frozen butter and blend lightly with fingertips.
3. Add ice water, 1 tablespoon at a time and stir until dough comes together. Pat into a flat disc and refrigerate for at least a half hour.

The Apples

1. Melt butter in an ovenproof skillet and add sugar.
2. Swirl pan around to help dissolve sugar and then let it caramelize.
3. Add apple slices in an attractive pattern and let them cook until they begin to brown and get soft.

Assembly

1. Preheat oven to 375°F.
2. Roll dough into a 10-inch round and lay it over the apples in the skillet, tucking edges around apples.
3. Bake for 30 minutes, until pastry is golden.
4. Invert onto a serving platter while tart is still warm.

White Beans with Bacon and Spinach

Yield: 4
Ease of Preparation: Easy

Ingredients:

White Beans with Bacon and Spinach

• 1/2 lb. bacon, chopped
• 2 x onions, chopped
• 8 x cloves garlic, peeled and chopped
• 2 x cups dried navy beans, soaked in cold water overnight
• 3 x bay leaves
• 2 x sprigs fresh rosemary
• Fresh ground pepper
• A few handfuls of baby spinach

Directions:

White Beans with Bacon and Spinach

1. Brown the bacon in a saucepan over medium-high heat then pour off most of the fat before adding the onions.
2. Stir and cook until the onions soften and begin to brown.
3. Add the garlic and stir for a few minutes before adding the soaked beans.
4. Add bay leaves, rosemary and pepper. Add just enough water to cover the beans.
5. Simmer until the water has been absorbed and the beans are tender, about 45 minutes.
6. Stir in the baby spinach and serve.

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Turkey Tacos

The everyday flavours of Mexico are the inspiration for tonight’s menu of turkey tacos, cheesy quesadillas, avocado and corn salsa, apple pie burritos, and margaritas.

• Apple Pie Burrito
• Avocado and Corn Salsa
• Cheesy Quesadillas
• Margaritas
• Turkey Tacos

Apple Pie Burrito

Yield: 6

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

The Burrito

• 3 Granny Smith apples, cored and cut into large chunks
• 2 tbsp + 2 tbsp apple juice
• 1 cup brown sugar
• 1 tbsp cinnamon
• 1 tbsp cornstarch
• 1/2 cup chopped walnuts
• 6 flour tortillas
• Dulce de Leche, for garnish

The Dulce de Leche

• 1 can sweetened condensed milk, label removed

Directions:

The Burrito

1. Preheat oven to 375°F
2. Put apples in a pot with all but 2 tbsp of the apple juice, brown sugar and cinnamon.
3. Bring to a boil and then simmer until the apples are beginning to break down and thicken, about 15 minutes.
4. Stir cornstarch into the remaining 2 tbsp of apple juice and then stir mixture into the apples.
5. Stir in walnuts.
6. Lay a flour tortilla onto a flat work surface and spoon a large spoonful of the apple mixture along the edge closest to you.
7. Fold in the sides and then roll up the burrito.
8. Repeat with the remaining tortillas.
9. Place on a baking sheet seam side down and bake until crispy and golden, about 15 minutes.
10. Spoon some Dulce de Leche over burritos and serve.

The Dulce de Leche

1. Place can of milk into a medium saucepan and fill with water, covering the top of the can with at least 2 inches of water.
2. Place over medium-high heat and bring to a boil. Simmer can for 3 hours, adding water if necessary to keep the can submerged.
3. Do not let the pan boil dry or the can could explode, as long as it is submerged in hot simmering water it is safe!
4. Remove can and let cool completely.
5. The milk will be transformed into a very thick, dark caramel. Spoon over burritos.

Avocado and Corn Salsa

Yield: 2

Ease of Preparation: Easy
Yield: 2 cups
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Avocado and Corn Salsa

• 1 cup frozen corn
• 1 x avocado, pit removed and flesh chopped
• 1 x small red onion, chopped
• Juice of 1 lime
• 1 tbsp ground cumin
• 1 x small bunch fresh cilantro, chopped
• Sea salt
• Dash hot sauce

Directions:

Avocado and Corn Salsa

1. Toss all the ingredients together and either serve immediately or refrigerate overnight.

Cheesy Quesadillas

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Cheesy Quesadillas

• 4 x flour tortillas
• 1 cup Monterrey Jack or cheddar cheese, grated
• Avocado Corn Salsa (recipe from this episode) or other salsa
• Oil

Directions:

Cheesy Quesadillas

1. Lay each tortilla flat and place a large spoonful of salsa along one side.
2. Sprinkle with a quarter cup of the grated cheese and fold tortilla in half, pressing down slightly.
3. Heat a large skillet over medium heat and add oil.
4. Fry the quesadillas on one side until golden and crisp then turn over and toast the other side.
5. Slice into wedges and serve with more salsa and sour cream.

Margaritas

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Margaritas

• 1/2 cup lemon juice
• 1/2 cup lime juice
• 1 cup tequila
• 1 cup Triple Sec or Grand Marnier
• 4 cups ice cubes
• 2 tbsp honey
• 2 whole limes, 1 sliced into rounds

Directions:

Margaritas

1. Place all the ingredients including just one of the limes into a blender and blend until ice is crushed and drink is smooth.
2. Pour into 4 margarita glasses and garnish with a lime round.
3. Serve immediately.

Turkey Tacos

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

The Filling

• 2 onions, peeled and chopped
• 3 cloves cloves garlic, peeled and minced
• 3 Tbsps olive oil
• 1 lb. ground turkey
• 1 x 28 oz. can whole tomatoes
• 1/4 cup chili powder
• 1 x 17 oz. can black beans
• 12 taco shells

The Salsa

• 2 ripe tomatoes, chopped
• Half a red onion, chopped
• Half a bunch fresh cilantro, chopped
• Juice of 1 lime
• Sea salt

Toppings

• Sour cream
• Sliced green onions
• Grated cheddar
• Lettuce leaves

Directions:

The Filling

1. Sauté the onions and garlic with the olive oil in a large skillet over medium-high heat until they soften, then add ground turkey, breaking it up with a spoon as it begins to brown.
2. When it's browned, add tomatoes and stir, breaking them up with a spoon.
3. Add the chili powder and black beans and season with salt.
4. Let simmer until all liquid has evaporated and mixture is thickened.

The Salsa

1. Toss ingredients together and set aside to let flavours mingle.

Assembly

1. Line taco shells with a lettuce leaf and then add a spoonful of filling and some salsa.
2. Garnish with your choice of toppings and crunch away!

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