Pecan-Crusted Chicken.

3 tbsps     Dijon mustard              
2 tbsps    Liquid honey              
3  Boneless skinless chicken breasts, filleted into 2 thinner

3/4 cup pecans
about 1/4 cup sugar

1/4 cup   fine dry bread crumbs
2 tbsp     hard margarine or butter, melted
1 tsp     dried basil
1/4 tsp    salt

Preheat oven to 425 degrees.  Combine mustard and honey in small bowl. Brush on both sides of each chicken breast half.
To candy the pecans: Heat a pan, add pecans and sugar, mix until the sugar starts to caramelize onto the pecans.  Remove them from the pan and cool them on a plate. Chop them to a modest crumb.
Combine remaining 4 ingredients in medium shallow dish. Press both sides of each chicken breast half into bread crumb mixture until coated. Place on greased baking sheet with sides.  Bake for 15 to 20 minutes until chicken is no longer pink inside and crumb mixture is golden.  Serves 4.

Freezer friendly: Freeze coated chicken breasts,  can cook from frozen or thaw before cooking.
Also included: Maple glazed carrots.

Thanks, KS!  Delicious!

Beef and Black Bean Burritos.

1 tbsp oil
1 onion, chopped
2 cloves garlic, minced (fresh or jarred)
Dash of salt and pepper
1 green pepper, choppped
1 can black beans (540 ml)
1 cup salsa (to your spice taste)
1 can chopped tomatoes (with chilis, if you can find it)
Lime juice to taste
fresh cilantro, chopped
8 tortillas
2 cups shredded cheddar chees
Extra salsa and sour cream to serve on top.

Heat oil over medium high heat.  Fry onion, and peppers until softened add ground beef and garlic.
Scramble fry until meat is browned.  Add beans, salsa, tomatoes, and lime juice. Cook for about 10 minutes.  Add cilantro.  Let cool.  Spoon onto tortillas.  Sprinkle with cheese and then roll into a burrito.
Can be frozen, individually wrapped in tin foil, and then in a freezer bag or container.

Bake in oven at 400 degrees for about 10-15 minutes in a greased pan, seam side down, until it is hot and cheese is melted. Brush them lightly with little oil to make them crispy on the outside.

From frozen: unwrap and place in a greased pan, seam side down.
Bake from frozen in 400 degree oven for 25 minutes or until golden and hot.

(adapted from a recipe in Canadian Living.)

Thanks, LB! These were delicious, we ate them all up with some spanish rice on the side!

Deluxe Mac and Cheese with crispy pine nut-herb crust.

 Some cooks just have a knack for making something as basic as macaroni and 

cheese a dish to get excited about. Here is a jazzy adult version that is loaded with 

garlic, fresh herbs and a crispy crust. Kids will love this one too. 

serves 10 

6 cups dry Pasta shapes, we use serpentini 

1/4 cup (60 mL) olive oil 

1 large yellow onion, minced 

2 tsp (1O mL) salt 

8 garlic cloves, minced 

1/3 cup (8O mL) chopped oregano 

2 tbsp (3O mL) chopped thyme 

112 cup (12O mL) chopped ltalian parsley 

1/4 cup (60 mL) butter 

3 1/2 cups (14O mL) milk 

114 cup (60 mL) unbleached flour 

4 cups (960 mL) grated aged white cheddar 

4 cups (960 mL) fresh breadcrumbs 

1 cup (24O mL) grated Parmesan 

1/]2 cjup (12O mL) pine nuts 

Directions:

Cook pasta in boiling, salted water until just done. Strain and 

toss with a light coating of olive oil. Set aside or refrigerate. 

(This step can be done one day in advance.) 

Meanwhile, heat 1 tbsp ('15 mL) olive oil in a small skillet and 

saut6 onion for 5 minutes. Add half of the minced garlic, 1/2 tsp 

(2.5 mL) salt and saut6 until the garlic turns golden. Transfer to 

a small bowl and stir in half of the chopped herbs. Set aside. 

Next, make a roux for the cheese sauce. Gently heat the milk 

and keep it warm. Set a saucepan over medium heat and melt 

the butter. Sprinkle in flour and whisk constantly as the flour and 

butter turn golden. 

Gradually add the warm milk and 1 tsp (5 mL) salt and whisk thoroughly. 

Heat until the bauce thickens (about 10 minutes). 

Add the sautéed onion/herb mix, grated cheese and stir until the cheese melts. 

Season to taste. 

Finally, make the topping. Combine the breadcrumbs with the 

remaining garlic, herbs, Parmesan, pine nuts, 1/2 tsp (2.5 mL) 

salt, plenty of cracked pepper and the remaining 3 tbsp (45 

mL) olive oil. Mix together thoroughly. 

Pre-heat the oven to 35O F. To assemble, combine the noodles 

and cheese sauce in a large bowl and mix well. Pour into an 

oiled 8" x 12" baking dish. Scatter the topping over the entire 

surface, working some of it into the noodles. Bake uncovered 

until golden and bubbly (about 45 minutes). Serve piping hot.

For a delicious variation, substitute the 

cheddar cheese with a mix of fontina 

and mozzarella, or asiago and Monterrey Jack.

Freezer Directions: 

Freezes very well.

Freeze the  topping loose in a freezer bag, and the mac and cheese in a foil baking dish, covered with plastic wrap or tin foil.

To Bake, thaw in refrigerator overnight before baking.  Add topping right before it goes into the oven.

Taken from the Rebar Modern Food cookbook. p162

Chocolate Zucchini Cupcakes.

This recipe will yield 20 regular muffin-size cupcakes or fill a 9 x 13 inch baking pan. 

For muffins:

1 1/2 cups (360 mL) brown sugar 

1/4 cup (60 mL) melted butter 

3/4 cup (18O mL) vegetable oil 

3 eggs 

1 tsp (5 mL) vanilla 

1/2 cup (12O mL) buttermilk 

2 cups (48O mL) grated zucchini 

1 cup (24O mL) chocolate chips 

2 cups (48O mL) unbleached flour 

1 cup (24O mL) cocoa, sifted 

1/2 tsp (2.5 mL) salt 

2 tsp (1O mL) baking soda 

1 tsp (5 mL) allspice 

1 1/2 tsp (15 mL) cinnamon 

Icing:

10 oz (300 g) philadelphia cream cheese (firm block, not spreadable) 

1/4 cup (60 mL) unsalted butter, softened 

1 tsp (5 mL) vanilla 

3 oz (90 g) white chocolate 

3 cups (72O mL) icing sugar, sifted 

Directions:

In a medium bowl mix together the sugar, butter and oil. 

Beat in eggs, one at a time until well incorporated. 

Stir in vanilla, buttermilk, zucchini and chocolate chips. 

In a separate bowl mix together all of the dry ingredients. 

Add the liquid ingredients and mix until well combined. 

Spoon batter into rarge muffin pans. 

Bake in the center of the oven for 35 minutes, or until a 

toothpick inserted comes out clean. 

Cool on a wire rack, while preparing the icing. 

Beat cream cheese on high until smooth and fluffy. 

Lightly blend in vanilla and butter. Melt white chocolate over 

a double boiler and add warm melted chocolate to the cream 

cheese mixture. Scrape down sides of bowl to incorporate all. 

Mix on high again until smooth and fluffy. Slowly add icing 

sugar, scraping down the sides of the bowl occasionally, 

and beat on high until light and fluffy, about 3 minutes. 

Freezer directions: baked muffins freeze wonderfully for up to two weeks, well wrapped.

Extra grated zucchini freezes well, too, for those times when you would like to whip up a fresh batch!

  

Taken from Rebar Modern Cookbook.

Thanks, M!  These were a delicious accompaniment to your mac & cheese!