Strawberry Banana French Toast

French toast with strawberries and banana! What more could you ask for? This is a beautiful and tasty way to get some fruit in the morning while still indulging in a classic favourite.

Ingredients

Makes 4 servings

  • 4 eggs
  • 1 cup milk
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 2 tbsp brown sugar
  • ½ tsp vanilla
  • pinch of salt
  • ½ cup sliced banana
  • 1 cup sliced strawberries
  • 2 tbsp maple syrup
  • 8 slices whole-wheat bread
  • powdered sugar (optional)

Instructions

  1. In an 8-inch square dish, whisk together eggs, milk, cinnamon, nutmeg, brown sugar, vanilla and salt.  
  2. Place 2 slices of bread in egg mixture and soak for 15 seconds per side. 
  3. Warm a nonstick skillet over medium-low heat and grease. 
  4. Fry bread slices until golden brown, about 2 minutes per side. Adjust the heat as needed to ensure even browning. Repeat with remaining bread and egg mixture.
  5. In a medium sized bowl, toss together strawberries, banana and maple syrup.
  6. Spoon strawberry mixture over 4 slices of cooked French toast and top each with another piece of French toast.
  7. Cut each sandwich into triangles and sprinkle with powdered sugar. 
  8. Enjoy!    

Tip: Get creative with your french toast sandwich filling. Try some sliced apples, a fruit purée or a mixture of berries!

Recipe and image via Get Cracking

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

Golden Grahams S’mores Bars

It’s the last Monday of the month, which means it is time for a Dessert recipe! My family loves camping and having backyard fires. And, naturally, my kids ask for S’mores too. But what do you do when someone wants S’mores and it’s raining? You make S’mores bars with Golden Grahams cereal! This way, you get all the gooey goodness of a S’mores bar without the burnt marshmallow and ash!

Ingredients

  • 5 cups mini marshmallows
  • 1 ½ cups milk chocolate chips
  • 5 tablespoons butter , or margarine
  • ¼ cup corn syrup*
  • 7 cups Golden Grahams
  • 1 cup mini marshmallows

Directions

  1. Butter/grease a 9×13 inch baking pan.
  2. Add 5 cups marshmallows, milk chocolate, butter, and corn syrup to a large sauce pan.
  3. Melt the mixture together over low heat while gently stirring with a rubber spatula.
  4. Once melted remove from the heat (place on a heat proof surface) and immediately stir in the cereal and remaining cup of marshmallows. It will be very sticky.
  5. Spoon the batter into the prepared pan and flatten down using the back of your spatula (lightly greasing the spatula can help).
  6. Allow to harden at room temperature for 60 minutes before cutting into squares.
  7. Enjoy!

Notes

*If you don’t have corn syrup use ¼ cup of sugar and 1 tablespoon of water instead.
**Store bars in an airtight container at room temperature. I don’t recommend storing them in the fridge because they can get too hard. 

Recipe and image via Just So Tasty

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

Chicken Lazone

This is one of my family’s absolute favourite meals. I get requests to make this at least once a week. It is fast, easy, and delicious! We usually serve it over pasta with a big salad on the side, but you can pair it with mashed potatoes (or cauliflower!). I’ve not tried it, but I bet it would work well with rice too. The chili powder and the cayenne pepper give it a little kick that you can adjust, depending on how hot you want it to be.

Ingredients

  • ½ tsp salt
  • 1½ tsp chili powder
  • 1½ tsp onion powder
  • 2 tsp garlic powder
  • ¼ tsp cayenne pepper
  • 2 lb chicken tenders
  • ¼ cup butter, divided
  • 2 cups heavy cream

Directions

  1. Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.
  2. In large sauté pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes.
  3. Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes. Serve chicken and sauce over pasta or mashed potatoes, if desired.

Recipe and image via Plain Chicken

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

Creamy Tomato Tortellini Soup

This soup is a personal favourite, so how could I not share it with you? I love the flavours in this soup, and it is so easy to make. Bring your soup game to the next level. You won’t regret it!

Ingredients

  • 2-3 cloves of garlic, minced
  • 2 tbsp. olive oil
  • 2 cans of Condensed Tomato Soup
  • 1/4 cup sun-dried tomatoes, chopped or 2 tbsp. of sun-dried tomato paste
  • 2 cups half-and-half
  • 2 cups chicken broth
  • 1 tsp. onion powder
  • 1 tbsp. Italian seasoning
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 package cheese-filled tortellini
  • 1/2 cup shredded parmesan cheese, for garnish

Directions

  1. Combine garlic and olive oil in a large stock pot, and saute over medium heat until golden brown – be careful not to let the garlic burn.
  2. Add tomato soup, tomatoes, half and half, chicken stock and spices to the pot. Bring to a simmer.
  3. Drop tortellini in the soup, and cook according to package directions.
  4. Ladle soup into bowls and garnish with parmesan cheese.
  5. Enjoy!

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

Recipe and image via Key Ingredient

Easter Egg Cookie Dough Truffles

It’s the last Monday of the month, which means it’s time for a great dessert recipe! And with Easter coming up on Sunday, why not make today’s dessert recipe Easter-themed? These Easter Egg Cookie Dough Truffles are adorable and tasty! I really have to have one these, but only if I can gift the rest of the batch away!

Ingredients

  • 1/2 cup of butter room temperature (see note)
  • 3/4 cup packed brown sugar
  • 2 cups all purpose flour (see note)
  • 2 tsp vanilla extract
  • 14 oz sweetened condensed milk
  • 1 cup mini chocolate chips
  • pink blue, purple, and white candy melts

Instructions

  • In the bowl of a large stand mixer, cream the butter and the brown sugar until light and fluffy, about two minutes. Beat in the vanilla.
  • Slowly add the flour, scraping down the sides as necessary.
  • With the mixer still running, slowly add in the sweetened condensed milk. You may need to stop the mixer periodically to scrape down the sides. 
  • Once it is fully combined, stir in the chocolate chips.
  • Form the dough into one inch balls, and then shape into eggs. Place on a wax paper-lined pan and cover loosely with plastic wrap. Refrigerate overnight.
  • Melt the candy melts according to the directions on the bag. Keeping the truffles in the refrigerator, and removing only three or four at a time, dip them in the candy melts one at a time with a fork. Gently tap off any excess chocolate and let dry on wax paper.
  • To add the stripe decoration to the eggs, dip a fork in a different candy melt and simply drizzle over.

Notes

Butter Note: The butter should be soft, but not at all melted. You should be able to push your finger into it but not all the way through the stick. To achieve room temperature butter quickly, cut up the butter in one inch pieces and leave out on the counter for a half hour.
Flour Note: To prevent risk of e. coli, spread the flour on a baking sheet and bake at 350 degrees for 5 minutes. Allow to cool and then proceed to use in this recipe.

Recipe and image via Simple Joy

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

Pizza Margherita by Mario Batali

Who doesn’t love pizza? I know I do! This recipe comes from world-famous chef Mario Batali, who makes this pizza in the traditional Italian style. Follow the link at the bottom of this post to hear his inspiration for this recipe.

Ingredients

for 6 servings

DOUGH

  • 1 ¼ cups water(300 mL), warm
  • ¼ oz active dry yeast(10 g), 1 packet
  • 1 ½ teaspoons sugar
  • 3 ½ cups all-purpose flour(435 g)
  • 2 tablespoons salt
  • ¼ cup extra virgin olive oil(60 mL)

TOPPING

  • 2 cups tomato(400 g), strained
  • fresh basil
  • 8 oz fresh mozzarella cheese(225 g)
  • olive oil
  • salt, to taste

Preparation

  1. In a small mixing bowl, whisk the warm water, yeast, and sugar together. Place in a warm place for 10 minutes, or until yeast is foamy.
  2. In a large mixing bowl, whisk together the flour and salt.
  3. Make a well in the center of the dry ingredients and add the yeast mixture and olive oil. Stir the wet ingredients into the dry ingredients until the dough comes together and becomes difficult to stir.
  4. Turn the dough out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Add small amounts of flour as necessary to prevent sticking.
  5. Transfer the dough to a large bowl coated with olive oil. Cover with a towel and let rise in a warm place for 1-2 hours, until the dough has doubled in size.
  6. Once the dough has doubled in size, remove the towel and punch the dough down. Turn out onto a lightly floured surface and divide the dough into 6-8 pieces, and shape each into a small ball.
  7. Place the formed balls onto a baking sheet and rest, covered, for 15 minutes.
  8. To shape the individual pizzas, press out the dough balls onto a lightly floured surface. Create a slightly thicker rim around the outside of the dough and continue to stretch into a 9- to 10-inch (23-25 cm) round.
  9. Heat a large cast-iron pan over medium heat, until the pan just begins to smoke, about 5 minutes.
  10. Carefully transfer a stretched pizza round onto the hot pan. Leave to cook for 2-3 minutes (the dough should begin bubbling up) until lightly tanned with a few dark spots. Flip and continue to cook on the other side for 1-2 minutes longer, until the crust is completely dry.
  11. Remove the dough to rest on a wire rack and repeat with remaining dough.
  12. To finish the pizzas, top each crust with tomato sauce and fresh mozzarella.
  13. Transfer to the oven and broil for 7 or 8 minutes, until the cheese has melted and the crust has developed a nice char in spots. Watch closely and move to a lower rack if necessary.
  14. Finish each pizza with fresh basil, a drizzle of olive oil, and a sprinkle of salt.
  15. Enjoy!

Recipe and image via Tasty

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

Beans, Rice & Cheese Burritos

Burritos are a quick, easy meal that will also get you some real bang for your buck. Not only are they inexpensive to make, they also freeze well. So make a couple of batches, have some today and put the rest in the freezer for another day.

Ingredients

for 6 burritos

  • 6 flour tortillas
  • 16 oz refried bean(455 g), 1 can
  • 1 cup spanish rice(230 g), cooked
  • 1 cup shredded mexican cheese blend(100 g)

Preparation

  1. Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese.
  2. Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
  3. To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
  4. Enjoy!

Recipe and image via Tasty

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

Strawberry Rose Crepe Cake

Valentine’s Day is only a few days away. Why not spoil your special someone with this beautiful and easy to make Strawberry Rose Crepe Cake? Serve it as your Valentine’s Day breakfast or as a sweet dessert by candlelight. Still want to incorporate chocolate (it is Valentine’s Day after all)? Just drizzle some on and enjoy!

Ingredients

for 6 servings

  • 2 cups all-purpose flour(250 g)
  • ¼ cup unsalted butter(60 g), 1/2 stick, melted
  • 3 tablespoons granulated sugar
  • 3 large eggs
  • 3 cups whole milk(720 mL)

FILLING

  • 8 oz cream cheese(225 g)
  • 3 tablespoons sugar
  • ⅓ cup heavy cream(80 mL)
  • 1 cup strawberry(150 g), thinly sliced

Preparation

  1. In a large bowl, combine the flour, butter, sugar, and eggs.
  2. Add ½ cup (120 ml) of milk at a time, stirring vigorously, making sure that each addition is completely incorporated into the batter and that the batter is smooth before adding more milk.
  3. Strain the batter through a fine mesh sieve. The batter should be very liquidy and have no lumps. Rest in the fridge for at least 30 minutes or up to overnight.
  4. Make the filling: In a medium bowl, combine the cream cheese and sugar. Using a hand mixer, beat until combined. Add the heavy cream and mix until smooth. Set aside.
  5. In a 9.5 inch (24-cm) nonstick pan over medium heat, pour ⅓ cup (40 g) of the batter in the center, and swirl the batter around to the edges of the pan.
  6. Cook the crepe until bubbles rise to the surface and the bottom is golden brown, about 3 minutes. Flip and cook on the other side until the edges start to crisp slightly, about 1 minute more.
  7. Transfer the crepe to a wire rack to cool. Repeat with the remaining batter.
  8. Stack the crepes on top of each other, then cut in half. Stack the halves on top of each other, and cut the stack into two even strips.
  9. Place two crepe strips on a flat surface and spread the cream cheese mixture on both. Arrange sliced strawberries on one of the strips.
  10. Roll up the first strip with the strawberries, then roll the second strip around it. Repeat with the rest of the strips of crepes, alternating between strips with strawberries and strips without. Once it becomes too large to roll, lay the cake on a serving platter.
  11. Spread the remaining crepe strips with cream cheese and gently press them around the outside of the cake. Refrigerate for 15-30 minutes to set.
  12. Enjoy!

Recipe and image via Tasty. You can also follow the link to watch the video.

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

Bell Pepper Egg Rings

Looking for a new way to add some vegetables to your breakfast? Try out this quick, super-easy, and healthy recipe that will be sure to bring your eggs to the next level!

Ingredients

  • 2 eggs
  • 1 yellow bell pepper
  • salt, to taste
  • pepper, to taste

Preparation

  1. Slice a yellow bell pepper on its side to create rings.
  2. Place the 2 rings in a pan and let simmer for a few seconds.
  3. Crack one egg inside each of the rings.
  4. Cover the pan and cook 4-5 minutes. (or to desired wellness)
  5. Serve the bell pepper egg rings with toast and fruit. (optional) Top with salt and pepper to taste.
  6. Enjoy!

Recipe and image via Tasty

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

One-pan Garlic Butter Salmon

One-pan meals are SO easy to make! Toss it all on one baking sheet, throw it in the oven, pull it out and serve. Line your pan with tin foil to make cleanup even faster!

Ingredients

for 4 servings

  • 6 oz salmon fillet(170 g), 4 fillets
  • ½ cup butter(115 g), melted
  • 3 cloves garlic
  • ½ lemon, juiced
  • salt, to taste
  • pepper, to taste
  • 4 cups broccoli floret(900 g)
  • olive oil
  • ¼ cup parmesan cheese(30 g)
  • fresh parsley, to garnish

Preparation

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, mix butter, garlic, lemon juice, salt, and pepper.
  3. Lay salmon fillets on a pan, and evenly distribute the marinade.
  4. Place broccoli on both sides of the salmon, and drizzle on olive oil, salt, pepper, and parmesan.
  5. Bake 20-23 minutes until salmon cooked through.
  6. Serve and garnish with parsley.
  7. Enjoy!

Recipe and image via Tasty

Berry Yogurt Bark

Are you still sticking to your New Year’s Resolution to eat healthier? I know I am trying and I am mostly successful. Quick recipes like this make sticking to a diet (resolution or otherwise) a whole lot easier!
The website this recipe comes from calls this an After School Berry Yogurt Bark. And sure, it would be a great, healthy snack for kids. But who says it has to be just the kids that get to enjoy this super-simple, super-tasty, super-healthy snack? We all deserve a tasty treat!

Ingredients

for 4 servings

  • 1 cup vanilla yogurt(245 g)
  • ½ cup fresh berry(90 g), chopped

Preparation

  1. Line an 8×8 (20×20) baking pan with parchment paper.
  2. Evenly spread the yogurt over the bottom of the pan. Top with berries.
  3. Freeze at least 2 hours. Remove from freezer and break into pieces.
  4. Enjoy!

Recipe and image via Tasty

Chicken & Veggie Stir-Fry

With this easy chicken and vegetable stir fry recipe, you can have Chinese food without needing to pay for takeout! Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavour punch that will bring the dish together, no matter what. Serve it over rice or noodles. This recipe is for 6 servings. You can cut the ingredients as needed, or freeze for later.

Ingredients

For 6 servings

  • 1 lb chicken breast(455 g), cubed
  • salt, to taste
  • pepper, to taste
  • 1 lb broccoli florets(455 g)
  • 8 oz mushroom(225 g), sliced
  • 3 tablespoons oil, for frying

SAUCE

  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons sesame oil
  • ⅓ cup reduced sodium soy sauce(80 mL)
  • 1 tablespoon brown sugar
  • 1 cup chicken broth(240 mL)
  • ¼ cup flour(30 g)

Preparation

  1. In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  2. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  3. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  4. Return the chicken and vegetables to the saucy pan, stir until heated through.
  5. Serve with hot rice or noodles.
  6. Enjoy!

Recipe via Tasty

Slow Cooker Chicken Bacon Ranch Sandwiches

Image via https://dinnerthendessert.com/slow-cooker-chicken-bacon-ranch-sandwiches-crack-chicken/

Slow Cooker Chicken Bacon Ranch Sandwiches, also sometimes referred to as “crack chicken” are made with bacon, cream cheese, chicken, cheddar cheese and ranch seasonings and they’re a family favorite!

Ingredients

  • 3 chicken breasts boneless skinless
  • 16 ounces cream cheese 2 boxes
  • 1 packet ranch seasoning
  • 1 cup cheddar cheese
  • 1 teaspoon garlic powder
  • 8 slices bacon crumbled
  • 8 slices cheddar cheese
  • 8 hoagie rolls
  1. Add the chicken, cream cheese, ranch seasoning, cheddar cheese and garlic powder to a slow cooker and cook on low for 7-8 hours or on high for 3-4 hours.
  2. Toast the hoagie rolls, scoop on the chicken and top with cheddar slice and crumbled bacon.