Cheeseburger Quesadillas

Nothing will get the family’s attention like a cheeseburger quesadilla. Filled with all your favourite traditional burger toppings, this fun new way to eat a “cheeseburger” will surely have the kids asking for seconds.

Recipe developed in partnership with Ontario Beef.

Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: 4

Ingredients

8 oz (227g) fresh crimini mushrooms
1 small onion, finely chopped
1/2 lb (225g) lean ground beef
1 clove garlic, minced
8 (8 inch) flour tortillas
2 cups cheddar cheese
½ small red onion, sliced
2 small roma tomatoes, thinly sliced
¼ cup (60 mL) dill pickles, sliced
1 cup (250 mL) shredded lettuceBurger Sauce:
½ cup (125 mL) Miracle Whip
2 tbsp (30 mL) ketchup
2 tbsp (30 mL) yellow mustard
2 tbsp (30 mL) relish
2 tbsp (30 mL) onion, finely diced
1 tsp (5 mL) white sugar

Method

1. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large saucepan, brown mushrooms until moisture has been released, approximately 5-6 minutes. Add onion, beef and garlic, continue to cook for 10 minutes or until ground beef is cooked through.
3. Meanwhile, combine all burger sauce ingredients in a bowl. Set aside.
4. Place one tortilla in the bottom of a dry grill pan. Sprinkle with cheese, red onion, tomatoes, and dill pickles. Spoon on meat mixture. Top with the second tortilla. If your grill pan comes with a Panini press (lid) place preheated press on top of tortilla. If no press is available, carefully flip the quesadilla over using a spatula.
5. Remove from skillet and cut into wedges. Serve topped with fresh shredded lettuce and burger sauce.

miob-logo_ca

Chili Loaded Baked Potatoes

Looking for a weeknight meal that comes together in a snap? These Mexican style baked potatoes combine all the fun flavours of Mexico into a meal the whole family will love.

Recipe developed in partnership with Ontario Beef.

Prep Time: 10 mins. | Cook Time: 1 hr. | Serves: 6

Ingredients

6 large russet potatoes
8 oz (227g) fresh crimini mushrooms
1 small onion, finely chopped
1/2 lb (225g) lean ground beef
2 cloves garlic, minced
1 package Tex-Mex seasoning
2 tbsp adobo peppers in chipotle sauce, puréed
1 can (769 mL) diced tomatoes
1/2 cup (125 ml) black beans, rinsed and drained
1 cup (250 mL) frozen whole-kernel corn, thawed
1 cup (250 mL) shredded cheddar cheese
¼ cup (60 mL) fresh chopped cilantro

Method

1. Preheat oven to 400°F/204°C. Pierce potatoes, several times, with a fork and place on a baking tray. Bake for 45-60 minutes, or until softened all the way through.
2. While potatoes bake, place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large saucepan, brown mushrooms, onion and beef, approximately 10 minutes. Add garlic, Tex-Mex seasoning, adobo peppers and tomatoes. Simmer 15-20 minutes allowing flavours to combine and sauce to thicken.
4. Split baked potatoes lengthwise and spoon in meat mixture. Top with black beans, corn cheddar cheese and chopped cilantro. Serve with a side of salsa, sour cream and guacamole.

miob-logo_ca

Easy Ground Chicken Ravioli with Mushroom Sauce

This flavourful ravioli comes together quickly thanks to packaged wonton wrappers. A creamy béchamel style sauce complements the roasted mushrooms perfectly. 

Recipe developed in partnership with Chicken Farmers of Canada.

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 4

Ingredients

8 oz (227 g) fresh crimini mushrooms, finely chopped
1/2 lb (250 g) ground chicken
1/2 small onion, finely chopped
1 clove garlic, minced
1 tbsp (15 mL) fresh sage, chopped
2 tbsp (30 mL) fresh rosemary, chopped
1 pkg (about 48) wonton wrappers
Sauce:
8 oz (227 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
2 tbsp (30 mL) butter
2 tbsp (30 mL) flour
1 ½ cups (375 mL) milk
1/4 tsp (1 mL) nutmeg
1/2 cup (125 mL) grated Parmesan
salt and pepper

Method

Ravioli:
1. Place crimini mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large saucepan, brown mushrooms, chicken, onion, garlic, sage, and rosemary for approximately 10 minutes or until chicken is no longer pink. Use spatula to break up large pieces of chicken.
3. To assemble ravioli place a few wontons on work surface (keeping other ones covered so as not to dry out); spoon filling in centre of each. Brush water around the outside edges of each wrapper; top with a second wrapper. Press out air and edges to seal. Place on a damp towel-lined baking sheet and cover with damp towel while making remaining ravioli.

Sauce:
4. Place chopped mushrooms on a large baking sheet and drizzle with olive oil. Roast mushrooms in a 400°F/204°C oven for 15-20 minutes, flipping halfway through. Set aside.
5. In large saucepan melt butter and whisk in flour to make a roux. Slowly begin to whisk in milk; this will make a paste. Continue whisking until all milk has been added. Continue whisking over medium-low heat until sauce thickens, about 5 minutes. Remove from the heat, stir in nutmeg, parmesan and season with salt and pepper. Let cool, stirring occasionally to prevent a skin from forming.

Assembly:
6. In large saucepan, of gently boiling water, cook a few ravioli in batches, about 4 minutes or until tender but firm. Remove with slotted spoon and keep warm while cooking remaining ravioli.
7. Divide ravioli between 4 bowls. Spoon sauce evenly over ravioli and top with roasted mushrooms. Season with salt and pepper. Garnish with a sprinkle of Parmesan cheese and leaves of fresh sage.

CFC_logo_BILIN_CMYK_2col

Steak and Ale Mushroom Pie

It’s bold, it’s hearty, it’s delicious, and it’s everything a savoury pie should be.

Recipe and photo courtesy of Jenny from The Brunette Baker.

Prep Time: 30 mins. | Cook Time: 2 hrs. 20 mins.

Ingredients

1.5 pounds bottom round beef, trimmed and cut into small chunks
4 tablespoons all purpose flour, divided
2 carrots, peeled and roughly cut
1 large onion, chopped coarsely
2 cloves garlic, finely chopped
1 punnet of button or crimini mushrooms
12 ounces brown or red ale beer
2 teaspoons liquid beef bouillon or 2 beef bouillon cubes
½ cup boiling water
1 teaspoon Worcestershire sauce
3-4 whole sprigs of fresh thyme
Several pieces of whole fresh parsley, stems included
1 large bay leaf
Salt and pepper, to taste
For pastry:
1 box of ready-made frozen puff pastry, thawed

Method

1. In a frying pan over medium-high heat, sweat onions and garlic until transparent. Add in mushrooms and cook for 2 minutes. Remove from heat and set aside.
2. Place a large stewing pot on the stove over medium-high heat. Toss the beef in 2 tablespoons flour and season with salt and pepper. Once the stew pot is hot, add a teaspoon of vegetable oil to coat the bottom surface. Add in beef, but only enough so there is room for each piece to properly sear. Shake the pot occasionally and the cubes will come undone as they finish searing. Do not force it as it will tear the meat. Continue to sear remaining pieces of beef. Once completed, remove meat from pot and reduce heat.
3. In a heat safe container, pour in liquid bouillon and remaining 2 tablespoons flour. Stir. Mix in boiling water and stir until incorporated and dissolved.
4. In the same pot as you seared beef, add in both liquid bouillon mixture and Worcestershire sauce. Skim the bottom of pan with a wooden spoon to deglaze and get all that goodness up that was left over from seared meat.
5. Toss the meat back into stewing pot along with sweated vegetables. Pour in ale. Give a good stir and add in fresh herbs, submerging them. Remove from heat, cover pot with a lid and place in oven at 325°F for 90 minutes.
6. Remove from oven, allow to rest and completely cool. Remove thyme sprigs, parsley, and bay leaf and discard. Refrigerate ‘stew’ overnight for best results. This can certainly be made and eaten the same day, but the flavours will not be as concentrated as they will be the next day. It’s worth the wait. I promise.
7. Once ready to bake, transfer stew mixture into a casserole dish or individual ramekins for single serve. Carefully place thawed puff pastry over top, leaving an inch hang over. Press and seal the pastry to the side of the dish. Apply egg wash if you so desire for shine.
8. Bake in the oven at 375ºF for 40-45 minutes or until puff pastry is golden brown and filling is warmed through.
9. Remove from oven and allow to rest before cutting.

Spinach Ravioli with Chicken, Mushroom and Three Cheese Sauce

This is one of those meals that comes together quickly and with little effort thanks to a package of fresh ravioli and a handy jar of three cheese pasta sauce. Ground chicken and finely diced mushrooms blended perfectly into the pre-made three cheese sauce making this ravioli dish hearty and filling.

Recipe and photo courtesy of Brittany from My Daily Randomness.

Prep Time: 10 mins. | Cook Time: 35 mins.

Ingredients

1 package sliced mushrooms, finely diced
1 small onion, diced
1/2 lb. ground chicken
Sprinkle of Italian seasoning
1 jar (24oz) of three cheese pasta sauce
Dash of nutmeg (optional)
Dash of cinnamon (optional)
1 package (700g) fresh spinach and cheese ravioli
Parmesan cheese (optional)

Method

1. Finely dice one package of mushrooms and one small onion. In a large skillet over medium high heat, saute mushrooms until moisture has evaporated and mushrooms start to brown, about 3-4 minutes. Add onions and continue to cook just until onions start to turn translucent.
2. Add chicken and Italian seasoning to skillet and continue to cook until chicken is no longer pink. Be sure to break up any large pieces as the chicken cooks.
3. Lowering heat to low, add jar of pasta sauce, nutmeg and cinnamon, and allow to simmer.
4. Meanwhile in a large pot, cook package of ravioli as per package directions. Drain. Return to pot and pour in pasta sauce. Stir gently until ravioli is coated. Serve hot with fresh grated Parmesan cheese.