Oven Baked Lasagna Dip

This has to be the absolute best dip to serve at a party.. This will no doubt be a big hit and your guests will just go head over heels for this.

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Oven Baked Lasagna Dip

Serves: 4 to 6

Ingredients:

2 tablespoons olive oil
1 yellow onion, thinly sliced
2 garlic cloves, minced
1/2 cup cremini mushrooms, cleaned and sliced
1/2 pound ground beef
1 cup tomato sauce or spaghetti sauce
salt and pepper to taste
1 teaspoon dried oregano
1/2 teaspoon dried basil
butter for baking dish
8-ounces cream cheese, softened
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
Crackers, baguette bread or Tortilla chips for serving.

Instructions:

Preheat oven to 375.
In a large skillet, heat olive oil over medium heat and add the sliced onion; cook for 3 minutes.
Add minced garlic and mushrooms; cook until mushrooms are tender.
Add beef and season with salt, pepper, oregano and basil; continue to cook until meat is browned.
Stir in tomato sauce and cook for 3 minutes.
Grease a round 8-inch baking dish with butter.
Spread the cream cheese on the bottom of the dish.
Spread the meat mixture over the cream cheese, and top with mozzarella cheese and cheddar cheese.
Bake for 15 to 20 minutes, or until hot and bubbly.
Serve warm.

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One on One: Rick Campanelli

This week's One on One with Rick Campanelli was so much fun, I can remember watching Rick back when he first started back as "Rick the temp" on Much Music. Now he's the face behind ET Canada... It's always a great pleasure having such great well known Canadians take part.

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Chef D: Have you always wanted to be on TV or did you have interests in other careers?
  
Rick: I was in University studying Phys-Ed to become either a teacher or a massage therapist... Then I won the MuchMusic Temp contest and my career path changed.

Chef D: Before being the MuchTemp did you have any other TV experience? Also you had the small appearance in "SuperStar: will there be any other movie parts for you?

Rick: Before I started with MuchMusic I had absolutely zero experience on TV. I had a bit part in Superstar and loved it. I've had other bit parts in TV shows but would love to do more one day

Chef D: Are you working on any upcoming projects that you can share with the readers? And from the numerous interviews you have done do you have one that sticks as most memorable? Is there someone that you haven't interviewed it worked with that you hope to in the near future?



Rick: I'll be heading back to Cambodia next month with World Vision to help with their child sponsorship program. I am really looking forward to that!Someone that I interviewed that was very memorable was Tom Hanks - he is one of my favourites! So nice.I have always wanted to interview Al Pacino - hope to someday!

Chef D: Besides being a well known for your Work in television are you involved in with charity organizations that you can talk about.

Rick: I've been working with World Vision since the late 90's - they do amazing things all over the world.

Chef D: And finally when at home with your family do you have a favorite recipe or dish that you can share with us.

Rick: My wife and son love my breaded chicken cutlets...I usually do them up with a little mashed potatoes and steamed broccoli.
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Breaded Chicken Cutlet

Serves: 4

Ingredients:
10 slices white bread
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying
Serving suggestion: Lemon wedges, thyme sprigs for garnish

Directions:
Preheat the oven to 350 degrees F.

To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.

With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.

Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve
with Mashed Potato and Broccoli and lemon wedge.
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Thanks again to Rick for taking the time to participate in this week's One on One!
 

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Click here for more info about World Vision:

 

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Crumbled Raspberry Grain Bars

Here's a delicious treat, I love this recipe. The combination of flavours from the raspberries and the grains are incredible. Would love to hear from all of you, after making these treats let me know what your thoughts are. Enjoy!!!
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Crumbled Raspberry Grain Bars

3/4 cup flour
3/4 whole wheat flour
2 cups rolled oats
1 1/2 cups walnuts (I used pecans), chopped
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1 cup + 2 Tbsp unsalted butter, softened
1 1/2 cups brown sugar
1 egg
1 cup raspberry jam (I used a little more)

Pre heat your oven to 350 F.

Lightly grease a 10x15 inch baking pan, or if you are like me and am a huge fan of parchment paper, then hack off a piece and line the pan.

Measure the flours, oats, nuts, baking powder, salt, cinnamon, butter, and brown sugar into a large mixing bowl. With an electric mixer, combine the ingredients until it comes together like a crumble mixture. (you could also do this in a food processor, but I think it would make the nuts into tiny pieces, which might not be your thing)

Remove about 1/3 of the mixture from the bowl and set aside.

Crack an egg into the remaining oat mixture and blend well. Press it into the pan you had lined with parchment or greased and then put it in the oven for about 10-12 minutes, until lightly browned.

Spread your jam all over the baked crust, right out to the edges. Then sprinkle the reserved oat crumble all over the surface of the bars, covering them evenly. Bake about another 12-15 minutes.

Cool completely before cutting into bars. If you want to make these a special dessert, I recommend serving them with a really good vanilla ice cream.

Makes a good sized pan. The recipe says 15 but I think I'd likely cut them smaller.

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Dark Chocolate Wedge Pie

Whose got a sweet tooth? After baking this, you may catch yourself eating more then one piece. Be warned it's that good. This one is for chocolate lovers...
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Dark Chocolate Wedge Pie

Ingredients:

1 pie crust recipe
2 cups sugar
3 1/2 cups cold heavy cream
1 1/2 cups buttermilk
1/3 tablespoons cornstarch
1 pinch salt
8 egg yolks
8 ounces high-quality chocolate, chopped
2 tablespoons butter
2 teaspoons vanilla extract
1/4 cup powdered sugar
chocolate shavings or sprinkles for topping



Pie Crust:
4 cups sifted all-purpose flour
1 tablespoon sugar
3 teaspoons salt
1 large egg, lightly beaten
1 teaspoon white vinegar
1/2 cup ice cold water
1 1/2 cups cold unsalted butter, cut into pieces (3 sticks or 24 tablespoons)

Directions:

Preheat your oven to 400 degrees F. Roll your pie crust out onto an 18x13-inch baking sheet. I used a full batch of the pie crust which resulted in a slightly thicker crust. You could use half the batch and make a thinner crust. Place a piece of parchment paper over the pie dough and cover the top with pie weights or dried beans. Bake the crust for 20 to 30 minutes, or until it's just slightly golden and flakey. Remove from the over and let the crust cool completely.

Add the sugar, 1 1/2 cups heavy cream, buttermilk, cornstarch and salt to a large saucepan over medium heat. Whisk until the sugar dissolves. Bring the mixture to a boil, stirring occasionally, until it thickens slightly, about 5 minutes. Reduce the mixture to a simmer and cook for another 5 minutes, stirring occasionally.

Place the egg yolks in a bowl and lightly beat them. Steam 1/2 cup of the warm milk mixture into the egg yolks while stirring constantly. Pour the egg yolk mixture back into the saucepan with the milk and heat over medium heat, stirring constantly. Stir until it is combined and very think, about 2 to 3 minutes. Remove the mixture from the heat and pour it into a bowl. Stir in the chocolate, butter and vanilla until it is melted and combined. Place a piece of plastic wrap directly on top of the chocolate pudding and stick it in the fridge for 30 minutes.
Add the remaining cold heavy cream to the bowl of your electric mixer and beat on medium high speed until peaks form. Add in the powdered sugar and beat until combined. Remove pudding from the fridge and fold 1/2 cup of the whipped cream into the chocolate. Stick the remaining whipped cream in the fridge. Spread the chocolate evenly over the pie crust. Refrigerate the pie for at least 4 hours before serving. Right before serving, spread the whipped cream on top and cover with some chocolate shavings or sprinkles.

Roast Chicken, Bacon Ranch Wrap with Sweet fries & Curry Aioli

Are you a fan of wrap sandwiches? You will love this recipe. The flavours of the crisp cool ranch and the touch heat from the curry aioli is such a great combination. Enjoy!!

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Roast Chicken, Bacon Ranch Wrap with Sweet fries & Curry Aioli

1 Spinach Tortilla
Handful Shredded Rotisserie Chicken
1 Table Spoon diced red bell pepper
1/2 diced medium tomato
I/2 shredded carrot
8 leaves of baby spinach
1/4 cup shredded iceburg lettuce
2-3 table spoons Parmesan Ranch Dressing
1 slice cooked crumbled bacon

Layer and roll up tortilla and cut in half and serve with sweet fries and Curry Aioli

Curry Aioli

Ingredients:

1/4 cup light mayo
2 small (or 1 large) garlic clove, mashed to a paste with salt
Juice from 1/2 lemon
Dash of black pepper
1 tsp. curry power, or more to taste
1 dash cayenne pepper
Salt to taste
Directions:

Mash garlic into a fine paste with the side of a knife on a cutting board, using salt as an abrasive.
Mix all ingredients together, serve with fries.