Mexican Potato Skins

Prep Time: 10 min
Total Time: 1 hr 30 min
Serving: 4

Ingredients:

• 2 medium russet potatoes
• 500 mL (2 cups) Armstrong Tex Mex Shredded Cheese
• 350 mL (1 1/2 cups) lean ground turkey
• 125 g mole paste
• 1 chicken bouillon cube
• 1/2 cup water
• 1 tbsp vegetable oil
• 1 medium avocado
• 350 mL (1 1/2 cups) sour cream

Directions:

1. Pierce potatoes a few times with a sharp knife or the tines of a fork, rub with olive oil and bake in oven at 205°C (400°F) for about an hour, or until the potatoes are cooked through and give a little when pressed.
2. With the frying pan set to medium-high heat, add vegetable oil. Once oil is hot, add ground turkey and chicken bouillon cube. Add mole paste and stir well until meat is evenly coated.
3. Deglaze pan with cold water and let simmer for 5 minutes. Remove from heat and reserve filling.
4. Remove the potatoes from the oven and let cool enough to handle. Cut in half vertically. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin. Increase the heat of the oven to 232°C (450°F). Brush or rub olive oil all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don’t use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat).
5. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
6. Arrange the potato skins skin-side down on the roasting pan or rack. Fill each potato half with 1/3 cup of Armstrong Tex Mex shredded cheese, then add 1/4 cup ground turkey, then layer another 1/3 cup of Armstrong Tex Mex shredded cheese on top.
7. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven.
8. Add a quarter of sliced avocado on each potato half. Then top each potato half with 1/3 cup of sour cream and serve immediately.

The post Recipe for Mexican Potato Skins from Armstrong Cheese appeared first on Toronto Guardian.

Brie Galette with Chili Cream

Serves: 6-8

Ingredients:

• 2 tbsp unsalted butter
• 1 – 2 tsp crushed chili
• 1 cup local 35% whipping cream, cold
• 1 tbsp powdered sugar
• 1 cup Orange marmalade
• 1 orange, zested and juiced
• 2 store bought pie shells, thawed if frozen
• 1 wheel local brie
• 1 Egg
• 2 tbsp water
• 1 -2 cups raspberries or red currents, optional topping
• Chopped Mint, for garnish

Directions:

1. Preheat the oven to 370°F. Line a baking sheet with parchment paper.
2. In a small pan, melt the butter. Add the crushed chili flakes and cook for about 2 minutes, or until fragrant. Strain the chili butter and let it cool slightly.
3. In a bowl, combine the orange marmalade, orange zest, and orange juice until smooth. Set aside.
4. Slice the brie in half horizontally and set aside. In a small bowl, whisk together the egg and water to make an egg wash.
5. Place the pie crusts on the prepared baking sheet. Spread half of the orange marmalade mixture in the centre of each crust, leaving a border around the edges. Place half of the brie on top of each.
6. Carefully fold the edges of each crust over the brie, leaving the centre exposed. Brush the crust edges with egg wash.
7. Bake for about 20 minutes, or until the crust is golden and the brie is melted.
8. While the galettes bake, whip the cold heavy cream with the powdered sugar until soft peaks form. Gently fold in the cooled chili butter.
9. Once the galettes are baked, top with the chili whipped cream, red currants or raspberries, and chopped mint. Serve warm.

The post Recipe for Brie Galette with Chili Cream from Dairy Farmers of Ontario appeared first on Toronto Guardian.

Pizzettas with Apple, Maple Ham, Pecans, and Old Cheddar Cheese

Prep Time: 10 min
Total Time: 18 min
Serving: 4 – 6

Ingredients:

• 200 g (2 cups) Armstrong Old Cheddar Shredded Cheese
• 125 g (1/2 pack) cream cheese, softened
• 15 mL (1 tbsp) maple syrup
• 10 mL (2 tsp) fresh thyme
• 12 miniature naan-style breads
• 500 mL (2 cups) maple ham, cubed
• 125 mL (1/2 cup) roasted pecans, crushed
• 1 tart green apple, julienned

Directions:

1. Preheat the oven to 180° C (350° F).
2. In a bowl, combine half the Armstrong Old Cheddar cheese with the cream cheese, maple syrup, and thyme.
3. On a work surface, spread the mixture over the naan breads.
4. Top with ham and sprinkle with the remaining cheese.
5. Cook on the middle rack for 6 to 8 minutes, until the tops are slightly golden.
6. Top with pecans and julienned apple.

The post Recipe for Pizzettas with Apple, Maple Ham, Pecans, and Old Cheddar Cheese from Armstrong Cheese appeared first on Toronto Guardian.

Blueberry Lavender Yogurt Popsicles

Serves: 6-8, depending on mould sizes

Ingredients:

• 1 1/2 cups (375 mL) blueberries
• 1/3 cup (75 mL) orange juice
• 3 tbsp (45 mL) liquid local honey
• 1 tsp (5 mL) cornstarch
• 1 tsp (5 mL) dried lavender
• 1 1/2 cups (375 mL) local vanilla Greek yogurt

Directions:

1. In a saucepan, combine blueberries, orange juice, honey, and cornstarch over medium heat, stirring often and bring to a simmer. Simmer for 2 minutes; remove from heat and using a fork, mash blueberries slightly.
2. In a mortar and pestle, grind lavender to a slightly chunky powder. Stir into blueberry mixture and let cool completely.
3. Spoon yogurt and blueberry mixture alternately into molds and insert sticks. Place in freezer for at least 6 hours or overnight until solid.

The post Recipe for Blueberry Lavender Yogurt Popsicles from Dairy Farmers of Ontario appeared first on Toronto Guardian.

Bacon and Onion Smashburger

Prep Time: 25 min
Total Time: 45 min
Serving: 2

Ingredients:

• 8 slices of Armstrong Medium Cheddar cheese slices
• 1 sweet onion, diced
• 4 slices of bacon
• Vegetable oil, for cooking
• 2 hamburger buns
• 450 g ground beef
• Pickle slices
• Shredded iceberg lettuce

For the sauce

• ½ cup mayonnaise
• 2 tbsp ketchup
• 2 tbsp relish
• 1 tbsp Dijon mustard

Directions:

1. In a bowl, mix all sauce ingredients together. Chill until ready to use.
2. Heat a BBQ griddle or plancha and drizzle with a bit of oil. Add the diced onions and bacon slices.
3. Brush the hamburger buns with vegetable oil and toast them on the griddle. Remove once golden.
4. Divide the ground beef into 4 equal balls. Place them on the hot griddle and press them down with a burger press or spatula.
5. Flip the patties halfway through cooking and top each one with two slices of Armstrong Medium Cheddar cheese slices. Cook until the cheese is melted, and the patties are fully cooked.
6. To assemble: Spread sauce on the inside of each bun. Layer with grilled onions, two cheesy patties, one or two slices of bacon, pickles, shredded lettuce, and the top bun.
7. Give it a gentle press to let the flavours mingle… then dig in without waiting!

The post Recipe for Bacon and Onion Smashburger from Armstrong Cheese appeared first on Toronto Guardian.