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Recipes
Smoked Salmon, Capers & Arugula Flatbread
By Joschef
Leftover slices make a tasty breakfast the next day
- 1 Sensations by Compliments Original Flatbread
- 1 pkg Compliments Light Cream Cheese 250 g
- 1 1/2 cups arugula, tightly packed, divided 375 mL
- 2 tbsp lemon juice 30 mL
- 1 pkg Sensations by Compliments Atlantic Smoked Salmon 200 g
- 2 tbsp Sensations by Compliments Honey Mustard Prepared Mustard 30 mL
- 2 tbsp chopped fresh dill 30 mL
- 2 tbsp thinly sliced green onion 30 mL
- 1 tbsp capers 15 mL
- 1 egg, hard boiled, grated
- 1/2 tsp pepper 2 mL
Herbed Basmati Rice
By Joschef
Directions Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan
- 1 cup uncooked long-grain (white) basmati rice (recommended: Texmati)
- 1 3/4 cups water
- 3/4 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 2 tablespoons minced fresh curly parsley leaves
- 1 tablespoon minced fresh dill leaves
- 1 tablespoon minced fresh scallions, white and green parts
- Pinch freshly ground black pepper
One-Pan Sweet & Sour Chicken
By Joschef
Combine apricot preserves, soy sauce, vinegar and ginger in a small bowl; mix well and set aside
- 1/2 cup apricot preserves
- 2 Tbs Soy Sauce
- 2 Tbs cider vinegar
- 2 Tbs grated ginger
- 4 Tbs Unsalted butter
- 1 Lb. chicken tenders
- 6 oz. (2 cups) snow peas
- 1 cup matchstick carrots
- 1 cup pineapple chunks, drained
- 3 cups cooked rice
Royal Cheesecake*
By Joschef
CRUST: Mix together, cracker crumbs, Butter and sugar
- CRUST:
- 1 1/2 cups Graham Craker Crumbs
- 1/4 cup Sugar
- 1/4 lb. melted Butter
- CAKE:
- 9 inch spring form pan
- 2 8oz. pkg Cream Cheese
- 1 cup Sugar
- 1 Pint Sour cream
- 5 egg yolks
- 1 tsp. Vanilla
- 1 tsp. Lemon juice
- 5 Egg whites beaten stiff
- Glaze:
- 2 pkg. frozen sliced strawberries, drain and save juice
- 1 cup juice from strawberries
- 1 Tbs. cold water
- 1 tsp. lemon juice
- 2 Tbs. cornstarch
Scalloped Potatoes
By Joschef
At Home: 1. Preheat oven to 350°F (180°C)
- 1 tbsp butter 15 mL
- 1 cup leeks, thinly sliced (white and light green parts only) 250 mL
- 1/2 cup 35 % whipping cream 125 mL
- 1 cup Compliments Chicken Broth, 35% Less Sodium 250 mL
- 2 tsp fresh Compliments Thyme 30 mL
- 1/4 tsp salt 1 mL
- 1/2 tsp pepper 2 mL
- 1/4 tsp nutmeg 1 mL
- 2 Yukon Gold potatoes, peeled
- 2 sweet potatoes, peeled
- 1 1/4 cups grated Sensations by Compliments Aged 5 Years Canadian Cheddar Cheese 300 mL
New York style cheesecake
By Joschef
New York style cheesecake is decadently rich in taste, but fluffy in texture
- CRUST:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup unsalted butter, melted, plus extra for greasing the pan
- CHEESECAKE:
- 4 (250-gram) packages cream cheese, room temperature
- 1 1/4 cup plus 2 tablespoons sugar
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 2 teaspoons finely grated lemon zest
- 3 large whole eggs
- 1 large egg yolk
- 1 1/2 cups sour cream (not low-fat), divided
- 2 teaspoons lemon juice
Garlic Cheese Chicken Rollups
By Joschef
Directions Preheat oven to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breasts
- 1 cup dried bread crumbs, seasoned
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, melted
- 1 (7 ounce) package garlic cheese spread
Cabbage Rolls II
By Joschef
Directions Bring a large pot of water to a boil
- 12 leaves cabbage
- 1 cup cooked white rice
- 1 egg, beaten
- 1/4 cup milk
- 1/4 cup minced onion
- 1 pound extra-lean ground beef
- 1 1/4 teaspoons salt
- 1/2 teaspoons ground black pepper
- 1 (8 ounce) can tomato sauce
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
Spaghetti - Lemone - Chicken
By Joschef
1. Bring chicken broth to simmer over medium heat in medium saucepan
- 3 cups homemade or store-bought low-sodium chicken stock
- 12 ounces boneless, skinless chicken breast (about 2 medium breast halves)
- Kosher salt and freshly ground black pepper
- 1 1/2 cups basil leaves, chiffonaded or finely chopped, stems reserved
- 1 pound dry spaghetti
- 6 tablespoons heavy cream
- 1/4 cup zest and 5 tablespoons juice from 3 to 4 lemons
- 4 tablespoons extra virgin olive oil, plus extra for drizzling over pasta
- 2 ounces parmesan cheese, finely grated, plus extra for serving on the side
Spinach Ricotta Cannelloni
By Joschef
Juicy, perfectly seasoned spinach and ricotta filling inside cannelloni pasta tubes, topped with a simple, tasty to...
- 1 tbsp olive oil
- 1 garlic clove , finely chopped
- 1 small onion , finely chopped
- 800 g / 28 oz crushed tomato
- 1 cup water (swirl in tomato can to clean out)
- Handful basil leaves , torn, or 1 tsp dried herbs (e.g. Italian mix, oregano, thyme, basil)
- 250 g / 8 oz frozen chopped spinach , thawed (Note 1)
- 500 g / 1 lb ricotta , full fat please (Note 2)
- 1/3 cup grated parmesan
- 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss)
- 1 egg
- 1 large garlic clove , minced
- Grated fresh nutmeg (just a sprinkling) or 1/8 tsp nutmeg powder (optional)
- Salt and pepper , to taste
- 18 - 22 dried cannelloni tubes (Note 3)
- 1 - 1 1/2 cups shredded Mozzarella
- More basil , for garnish (optional)