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Recipe(s) Of The Week

July 04, 2020

 

Chicken-Bacon Ranch Casserole

 

ngredients

  • 8 ounces uncooked mini penne
  • 4 bacon slices, chopped
  • 1 tablespoon minced garlic (about 3 garlic cloves)
  • 3/4 cup heavy whipping cream
  • 1 (8-oz.) pkg. cream cheese, cubed and softened
  • 2 ounces Parmesan cheese, grated (about 1/2 cup)
  • 2 tablespoons ranch dressing and seasoning mix (from 1 [1-oz.] pkg.)
  • 1/4 teaspoon black pepper
  • 3 cups shredded, cooked chicken (from 1 rotisserie chicken)
  • 8 ounces low-moisture part skim mozzarella cheese, shredded (about 2 cups) divided
  • Cooking spray
  • 2 tablespoons chopped fresh flat-leaf parsley

How to Make It

Step 1

Preheat oven to 375°F. Cook penne according to package directions; drain, reserving 1 cup cooking water. Place pasta in a large bowl, and set aside.

Step 2

Heat a large skillet over medium. Add bacon, and cook, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Reserve drippings in skillet.

Step 3

Add garlic to hot drippings in skillet over medium, and cook, stirring constantly, until fragrant, about 1 minute. Whisk in whipping cream and cream cheese; cook, whisking often, until cream cheese is melted and mixture is smooth, about 2 minutes. Remove from heat, and stir in Parmesan, ranch dressing mix, pepper, and reserved 1 cup cooking water. Pour over pasta. Fold in chicken and 1 cup of the mozzarella cheese. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with bacon and remaining 1 cup cheese. 

Step 4

Bake in preheated oven until golden and bubbly, about 20 minutes. Sprinkle with parsley, and serve hot.

 

 

   

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June 27, 2020

Mexican Casserole

 

Ingredients

  • 1 lb ground beef
  • 1 medium onion diced
  • 1 jalapeño finely diced, or a 4oz can of green chilies
  • 2 tbsp taco seasoning 1 package
  • 1 can fire roasted diced tomatoes 14 oz
  • 1 can pinto beans 16 oz
  • 2 cups tortilla chips crushed
  • 1 1/2 cups sour cream
  • 1/4 cup black olives sliced
  • 1 cup Monterey Jack shredded
  • 1 cup cheddar shredded
  • 1/4 cup green onion chopped, for garnish

Instructions

  • Preheat the oven to 375F.
  • Add the ground beef to a skillet over medium-high heat and cook, breaking it up as you stir, until cooked through. Add the onion and jalapeño. Cook until the onion becomes translucent. If needed, remove excess grease.
  • Stir in the taco seasoning, then the diced tomatoes, and beans. Simmer for 5 minutes.
  • Sprinkle the tortilla chips evenly into the bottom of a 9x13" casserole dish. Layer the meat mixture over the tortilla chips, then spread the sour cream over the meat. Finally, top with olives and cheese.
  • Bake for 30 minutes or until bubbly. Garnish with green onion and serve.

Homemade Lemonade

Ingredients

  • 3 strips lemon zest 
  • 1 ¼ cups fresh lemon juice about 6-8 lemons
  • 1 ¼ cups sugar or simple syrup
  • ice
  • water
  • extra lemon slices for garnish

Instructions

  • Peel 3 long strips of zest off of a lemon.
  • Combine sugar, 1 ½ cups water, and lemon zest in a small saucepan and bring just to a boil until sugar is dissolved. Cool completely.
  • Juice lemons. Place 1 ¼ cups lemon juice and 1 cup of the simple syrup in a 2 QT pitcher.
  • Add ice and 6 cups cold water. Stir to combine.
  • Taste and add more simple syrup if desired.

Notes

  • Choose lemons that are bright yellow and heavy, this means they are full of juice!
  • Rinse and scrub lemons with a vegetable brush before zesting. Scrubbing them removes the wax that is sprayed on them during shipment.
  • Microwave the lemons for about 15-20 seconds and then roll on the counter with gentle pressure to extract more juice.
  • Store lemonade in the refrigerator and stir it before serving.

 

 

Baked Crispy Zucchini Crips


Ingredients

  • 2 medium zucchinis thinly sliced to about 1/4-inch thick rounds
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 2 cups Panko breadcrumbs
  • 1/2 cup Parmesan cheese grated
  • 1 tsp oregano dried
  • 1 cup all-purpose flour
  • 3 large eggs beaten

Instructions

  • Sweat Zucchini: Lay out a couple paper towels and place the zucchini rounds on them. Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices are pretty dry.
  • Preheat Oven: Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper.
  • Make Coating: In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside.
  • Prep Dredging Plates: In another shallow plate add the flour which also needs to be seasoned with salt and pepper. In a 3rd plate beat eggs, with salt and pepper.
  • Dredge: Start by dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet. Repeat until all zucchini slices are done. 
  • Bake: Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.
  • Serve: Serve with your favorite dip such as ranch.

 

June 21, 2020

Butter Chicken Meatballs

These Butter Chicken Meatballs are going to blow your mind! Boasting big flavor in a creamy sauce spiced to perfection, and simple meatballs made lean with ground chicken. Served as an appetizer, party snack, or a main dish, this recipe will always be a crowdpleaser.

 

Equipment

  • 12-inch Cast Iron Skillet
  • Stainless Steel Cookie Scoop

Ingredients

For the meatballs

  • 1/2 onion grated
  • 1/2 cup panko breadcrumbs
  • 1 1/2 lbs ground chicken
  • 1 egg
  • 2 tsp garam masala
  • 2 tbsp cilantro freshly chopped
  • 1 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 1 tbsp olive oil for frying the meatballs

Butter chicken sauce

  • 1/4 cup butter unsalted
  • 5 cloves garlic minced
  • 2 tsp ginger minced
  • 1 cup tomato passata or tomato sauce
  • 2 tbsp tomato paste
  • 1 tbsp garam masala
  • 1 tbsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp cumin ground
  • 1 tsp coriander ground
  • 1 cup chicken broth low sodium
  • 1 cup heavy cream
  • 1 tbsp cilantro freshly chopped

Instructions

  • Mix the onion and breadcrumbs together in a large mixing bowl. Let the mixture sit for 2-3 minutes. Add the rest of the meatball ingredients, excluding the oil, to the bowl. Mix everything together well.
  • Using 2 tbsp at a time, depending how large you'd like them, form the mixture into meatballs. Dip your hands in water if you find the mixture it getting sticky.
  • Heat the olive oil in a large skillet over medium-high heat. Add the meatballs, working in batches if needed. Cook for 2-3 minutes per side until well browned. Transfer the cooked meatballs to a plate and set aside.
  • Add the butter to the skillet. Once melted, stir in the garlic and ginger, then cook for 1 minute. Add the passata, tomato paste, garam masala, smoked paprika, turmeric, cumin, coriander, and chicken broth.
  • Stir everything together and bring the sauce to a boil, then reduce to a simmer. Let the sauce cook for 10 minutes, or until slightly thickens. Stir in the cream.
  • Add the meatballs back to the skillet and let them simmer in the sauce for 5 minutes to heat through. Turn off the heat, garnish with cilantro, and serve.

Pistachio Strawberry Salad

This pistachio strawberry salad is the best summer salad ever. Crisp lettuce, fresh strawberries, chewy dried cranberries, green onions, quinoa, a handful of pistachios.

ngredients

  • 1 pound strawberries
  • 6 cups leaf lettuce washed
  • ¾ cup cooked quinoa
  • ¼ cup dried cranberries
  • 3 green onions
  • ⅓ cup pistachios roasted
  • ⅓ cup feta cheese crumbled

Dressing

  • ¼ cup cider vinegar
  • 3 tablespoons maple syrup
  • 2 tablespoons dijon mustard
  • ½ teaspoon fresh basil chopped
  • ¼ teaspoon garlic powder
  • ½ teaspoon each salt & pepper
  • ½ cup vegetable oil

Instructions

  • Combine all dressing ingredients in a jar with a tight fitting lid. Shake well and refrigerate.
  • Add all ingredients to a large bowl, drizzle with dressing and toss well.

 

UBC Cinnamon Bun Recipe


YIELD: 18 Large Cinnamon Buns


INGREDIENTS:
Dough
3 cups (750mL) milk
6 tbsp (90mL) butter
6 tbsp (90mL) plus 1 tsp (5ml) granulated sugar
1 tbsp (15mL) salt
½ cup (125mL) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2.25L) all-purpose flour
Filling
¾ cup (175mL) melted butter
1¼ cups (300mL) granulated sugar
2 tbsp (30mL) cinnamon


METHOD:
Scald Milk. Stir in butter, 6 tbsp sugar and salt. Cool to lukewarm.
Dissolve remaining 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. Stir.
In a large mixing bowl, combine lukewarm milk mixture with eggs. Stir in dissolved yeast mixture.
Add four to five cups of the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
Turn out on to a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. This is a soft dough!
Place dough in a well-greased bowl and roll around to grease all sides of the dough. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour.
Punch down dough and turn out onto a lightly floured surface. Divide dough in half.
To fill, roll out each piece of dough into a 9 x 18-inch rectangle. Spread 1/4 cup of melted butter evenly onto each rectangle.
Combine sugar and cinnamon for filling. Sprinkle onto the rectangles. Roll dough up like a jelly roll, starting from the long side. Cut into 2-inch slices.
Place remaining ¼ cup of melted butter into the bottom of a 16½ x 11½ x 2½-inch pan. Arrange slices in the pan and cover loosely with greased wax paper.
Let rise in pan until doubled in size, about 45-60 minutes.
Preheat oven to 350°F (180°C).
Bake for 35-40 minutes.
Remove from oven and immediately invert onto a serving tray.

Nearly 65 years of UBC Alumni remember the pillowy softness and caramelized edges of the UBC Cinnamon Bun as a quintessential part of the UBC experience. But where did it all begin?
The UBC Cinnamon Bun recipe was first perfected by Hungarian Baker Grace Hasz in 1954. Within a few years she went from baking two dozen to a staggering 120 dozen per day as the bun grew in popularity.
Grace baked cinnamon buns for UBC until her retirement in 1971. She baked by instinct and never wrote the recipe down, though her grandson has recorded his attempts to recreate the original recipe from memory.
A few things have changed since 1955 – the original recipe used margarine, a holdover from war-time butter shortages, and was said to have so much cinnamon the filling looked black – but the association between UBC and great cinnamon buns has never diminished.
Today’s recipe is still made from scratch every day, using real butter and simple ingredients. Next time you’re craving a cinnamon bun, you’ll find them in most UBC Food Services locations. But go early – they often sell out!

 

 
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