CTV News at 5 is helping you prepare for mealtime with some delicious dishes!
Every week we will share a recipe designed by the Sobeys team that you can try in your own kitchen. The recipes are easy to make with step-by-step instructions.
Check here every week for the latest recipe and visit Sobeys.com for the latest flyers to help you gather all the ingredients you will need.
Jamaican Jerk Salmon with Herb and Lemon Couscous and Chickpeas
4 portions salmon fillets skinless or skin on
4 Tbsp Hills Jamaican Jerk Seasoning (hot)
1 Tbsp lime juice and zest
1 Tbsp lemon juice and zest
1 tsp Scotch Bonnet Sauce (optional for extra heat)
Mix the jerk paste with citrus juices and zests. Coat salmon with paste and allow marinating for 20 minutes.
On a medium hot grill pan cook the fish Skin side down for 7 minutes then flip over for another 5 minutes. Cook until the salmon is opaque and flakes easily.
This can also be cooked on the BBQ or on a maple plank, weather permitting .
2 C Compliments couscous cooked
1 C Compliments chickpeas, canned, rinsed
1 ½ C Compliments baby kale, chopped
½ C parsley, chopped
½ C cherry tomatoes, halved
1/3 C green onion, chopped
½ C feta cheese, crumbled
¼ C pumpkin seeds, toasted
¼ C olive oil
3 Tbsp lemon juice
2 tsp lemon zest
2 Tbsp tahini
2 garlic cloves, minced
½ tsp pepper
Cook Couscous according to package directions.
In a large bowl combine the couscous, chickpeas, kale, parsley, tomatoes, green onion, feta cheese and pumpkin seeds.
In a small bowl, whisk together olive oil, lemon juice and zest, tahini, garlic and pepper. Pour dressing over couscous mixture, toss to coat, and allow to sit at room temperature while salmon cooks.
Roast Beef and Yorkshire Pudding
2 ½ lb inside round beef roast
2 red onions, cut into 1” wedges
1 lb new potatoes, scrubbed and cut into 1” chunks
5 garlic cloves, peeled (3 left whole and 2 cut into slivers)
3 thyme sprigs
1 Tbsp olive oil
1 tub sundried tomato pesto
1 C beef stock
Salt and pepper
Preheat oven to 400F.
Place onions, potatoes, fresh thyme and whole garlic cloves on a large rimmed baking dish and drizzle with olive oil. Season with salt and pepper, and toss to coat. Pour beef stock in.
Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers.
Move vegetables to sides of sheet. Place beef in center, season with salt and pepper and rub with the pesto.
Roast 40 to 50 minutes, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 145F for medium-rare.
Let the roast rest for at least 10 minutes, loosely tented with aluminum foil to keep warm. Cut half into very thin slices (reserve remaining half for leftovers). Serve with vegetables.
1 ½ C whole milk
1 ½ C all purpose flour
4 Tbsp canola oil
Salt to taste
Preheat oven to 450F. Use convection for best results.
Whisk together the eggs, milk, flour and a pinch of salt until you have a smooth, lump-free batter.
Equally distribute the oil into the muffin tins and place the muffin pan into the oven. Once the oil begins to smoke, carefully remove the pan from the oven and pour in the batter, fill each cup about ¾ full. Place the pan back into the oven and cook until golden brown, about 15 minutes. Do not open the oven door during cooking, as this will cause your puddings to collapse.
Chicken Thighs with Mushroom Stuffing
6 chicken thighs, boneless or skinless/boneless
1 demi-baguette, diced and toasted
2 Tbsp butter
1 pkg saute mix Mushrooms, chopped
1 onion, diced
2 C mushroom stock
2 Tbsp thyme, chopped
2 Tbsp sage, chopped
Sautee mushrooms and onion in butter over medium heat until golden.
Add stock and cook until almost all of the liquid has evaporated.
Toss the mushroom mixture with the toasted bread and the herbs, and season generously with salt and pepper.
Stuff each chicken thigh with a tablespoon or two of stuffing, using twine to secure.
Season chicken with salt, pepper and lemon zest, and drizzle with olive oil.
Place on a parchment lined baking sheet and roast at 425F for 25 minutes, or until an internal temperature of 165F is reached.
Tip: The stuffing can be made a day ahead.
Use this stuffing for whole turkey or chicken, or even as a stuffing for a pork tenderloin.
ROASTED MAPLE CINNAMON SWEET POTATOES
3 large sweet potatoes, peeled and large diced
2 Tbsp olive oil
2 ½ Tbsp maple syrup
2 tsp cinnamon
Salt and pepper to taste
Preheat oven to 400F.
In a medium bowl, combine oil, maple syrup and cinnamon with salt and pepper. Add potatoes and toss to coat. Place on a parchment lined baking sheet and roast for 30 minutes until brown and crispy, serve with sliced pork.
Chicken bacon & Cheese Turnovers
1 pkg puff pastry, thawed
2 C cooked deli chicken, chopped
1 C chopped cooked bacon
1 C parmesan cheese, grated
½ C Sensations Pizza Cheese mix
2 Tbsp chives, sliced
4 Tbsp olive oil
2 Tbsp balsamic vinegar
4 Tbsp melted butter
Salt and pepper to taste
Combine the chicken, bacon, cheese, chives, oil and balsamic vinegar in a bowl. Season to taste with salt and pepper.
Roll out each sheet of pastry to 1 ½ times it’s original size.
Cut each sheet of pastry into 8 squares.
Top each square of pastry with a tablespoon or two of filling. Wet the outside edges of the dough and fold in half diagonally, forming a triangle. Press the edges together firmly to seal, and place on a parchment lined baking tray.
Brush each turnover with a bit of melted butter, and bake at 375F until golden brown.
Italian Trio Pinwheels
1 package Sensations Italian meat trio
1 Tub Compliments sundried tomato pesto
1 ½ cup smoked mozzarella
1 package Compliments fresh pizza dough
Roll out pizza dough on to a flour dusted baking sheet.
Spread pesto evenly over the dough. Layer on the meats over the pesto and then top with cheese.
Roll dough along one edge into a cylinder as tightly as possible. Cut into ½ slices and place on a parchment lined baking sheet.
Pre heat oven to 380 F and cook until risen and golden brown. About 35 minutes.
Serve with Marinara sauce .
Turkey Tacos bowls with Homemade Guacamole
1 lbs shredded cooked turkey meat [white or dark leftovers]
1 Tbsp canola oil
2 Tbsp adobo sauce (from a can of chipotles packed in adobo)
1 chipotle pepper chopped (from a can of chipotles packed in adobo)
2 garlic cloves
2 Tbsp ginger paste
½ C red onion, diced
3 oranges, large, juiced and zested
1 C Compliments Jalapeño lime mayo
2 C Compliments fresh salsa
1 lime, juiced
1 C smoked mozzarella, shredded
1 box Old el Passo taco boats
For garnish sliced cilantro and green onion.
In a large pan over medium heat, add oil ,onions, ginger and garlic sauté until soft, now add the shredded turkey meat and cook. Stir in the adobo sauce, chipotle pepper and orange juice.
Cover the pan tightly and reduce to a simmer.
Cook for 20-30 minutes, or until the pork is cooked (at least 165F internal temperature), and the sauce is thickened. Stir in the orange zest.
To assemble, spread some Jalapeño lime mayo on the bottom of the bowl, top with cheese, the cooked turkey and some salsa , fresh cilantro and green onion . Finish with a squeeze of fresh lime juice.
4 avocados, ripe, peeled and diced (not mashed)
½ C red onion, finely diced
¼ C green onion, thinly sliced
1 lime, juiced and zested
1/2 lemon, juiced and zested
1 tsp ground cumin
½ tsp sea salt
1 bunch cilantro, chopped
1 jalapeno, seeded and diced (optional)
Combine all ingredients in a large bowl and fold gently to combine.
Serve with tortilla chips, or use as a spread on a sandwich or taco.
Lobster Wontons and Jamaican Jerk Chicken Wings
300g Cooked lobster meat
½ bunch Green onions, chopped
1 Tbsp Fresh tarragon, chopped
1 Tbsp Fennel, finely minced
2 Tbsp Mascarpone cheese
2 Tbsp Butter, cooked until browned
25 Wonton wrappers
Combine lobster, onion, tarragon, fennel and mascarpone and mix in brown butter.
Brush edges of wonton wrappers with a touch of water.
Spoon a generous tablespoon of lobster mix into the centre of the wonton and fold up each corner to make a bundle. Press firmly to seal.
Pan fry in 1’’ of oil until golden brown.
Transfer to a plate lined with paper towel to drain.
These can be made ahead and frozen. Just be sure to cook them right from frozen, don’t thaw.
Jamaican Jerk chicken wings
1 package split chicken wings
5 table spoons Hills Jamaican Jerk Seasoning –Hot
1 tbs lime juice and zest
1 tbs lemon juice and zest
1 tbs Scotch Bonnet Sauce [Optional for extra heat]
Mix Hills Jamaican Jerk paste with lime and lemon juice and zest. Coat wings with paste and allow to marinate for 20-30 minutes.
On a medium hot grill pan or pre heated 450F oven cook the wings for 30-35 minutes or until internal temperature of 165F. Can be done on the BBQ weather permitting.
Meat and Cheese Board
1 piece Brie cheese
1 piece Local Havarti
1 piece Cows Cheddar
1 Piece Goat Cheese log
1 piece Boursin
1 piece Blue Cheese
1 piece Hard cheese
1 piece Dessert style cheese
Prosciutto or Serrano ham
Dry cured Salami
Dry cured sausages
Cornichon / Pickles
Chutneys and Spreads
Chocolate covered Almonds
Use a wooden or stone surface to build the meat and cheese board.
Allow for 100 grams of each cheese or meat for every 4-6 people.
When making your meat or cheese selection ensure there is good mix the different cheese families.
Keep the cheese label on hand for your guest to reference.
Ensure you have a set of cheese knives for each type of cheese.
Roast Chicken Thighs with Citrus Salsa and Coconut Rice
1 tangelo or Grapefruit, peeled, segmented and diced
1 C tomato, diced
1/3 C red onion, diced
2 Tbsp sriracha
¼ C cilantro, chopped
1 lb chicken thighs, boneless/skinless
¾ C plain Greek yogurt
1 Tbsp parsley, chopped
2 tsp olive oil
2 Tbsp lime juice
1 Tbsp lime zest
2 garlic cloves, minced
½ tsp black pepper, ground
Mix together tangelo, tomato, onion, chili sauce and cilantro.
Cover and refrigerate.
In a large bowl or large zip top bag, add yogurt, parsley, oil, lime juice and zest, garlic and pepper.
Coat chicken thighs and marinate for 30 minutes.
Remove chicken from marinade and place on a parchment-lined baking sheet.
Bake at 375°F for about 20-25 minutes or until internal temperature reaches 165°F.
Top chicken with salsa & serve with coconut basmati rice.
Stuffed Meatballs with Pesto Gnocchi
1lbs Lean ground Beef and Pork combined
2 table spoons Italian seasoning
2 table spoons garlic paste
¼ cup chopped fresh parsley
1 package cheese curds
2 Shallot, sliced
2-3 table spoons red or green Compliments Pesto
2 Cup, Compliments Mini Bella Mushrooms, sliced
2.5 Cup, Compliments Beef Broth
1 Cup, Whipping Cream
2 Tbsp, Chives, thinly sliced
Salt, pepper and lemon juice to taste
2 Package Olivieri Skillet Gnocchi – Plain or Cheese stuffed
In a skillet set over medium heat, sauté the shallot in a touch of oil until softened and beginning to color, about 4 minutes. Add in the pesto, mushrooms and 1 table spoon butter. Cook until the mushrooms are golden brown, and all liquid has evaporated.
Add in the broth and bring to a simmer. Cook until the liquid has reduced by half.
Stir in the cream and return to a simmer. Add the Gnocchi now and cook for 5-6 minutes. Set aside.
Place ground meats in a bowl add the garlic, Italian seasoning and parsley and mix well.
Shape into golf ball size and make a small indent in each ball. Place 1 or 2 small pieces of cheese curd in the indent and continue to shape into a ball. Ensure meat covers the cheese.
Pre heat oven to 400 f and cook on a parchment lined tray until internal temperature of 165 f.
Serve meatballs along with Gnocchi and garnish with chopped chives and fresh basil.