Apricot Cranberry Stuffed Pork Tenderloin

 

Want a little something different to serve up this November? Why not try this easy pork tenderloin, perfect for a small gathering or family meal. You can easily double or triple the recipe for a larger crowd!

 

Apricot Cranberry Stuffed Pork Tenderloin

Try this easy pork tenderloin, perfect for a small gathering or family meal. You can easily double or triple the recipe for a larger crowd!


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Ingredients
  1. 15 mL tbsp canola oil
  2. 2 garlic cloves, minced
  3. 1 shallot, diced
  4. 2 tsp (10 mL) dried savory or sage
  5. 3/4 cup (175 mL) fresh bread crumbs
  6. 1/3 cup (75 mL) diced dried apricots
  7. 2 tbsp (30 mL) chopped fresh parsley
  8. 1/4 (60 mL) cup cranberry sauce
  9. 1 pork tenderloin (about 1-1/4 lbs/625 g)
  10. 1/2 tsp (2 mL) salt
  11. 1/2 tsp (2 mL) black pepper
  12. 4 slices bacon
Instructions
  1. Preheat oven to 400°F (200°C).
  2. In a nonstick skillet, heat oil over medium heat. Sauté garlic, shallot and savory for 4 minutes or until shallot is softened. Remove from heat and stir in bread crumbs, apricots, parsley and cranberry sauce.
  3. Cut pork tenderloin in half lengthwise, almost but not all the way through, and open up like a book. Starting at the center, make a similar cut on both sides of tenderloin to open it up for stuffing. Sprinkle pork with salt and pepper.
  4. Spread stuffing over tenderloin and roll up like a jelly roll to seal. Wrap tenderloin with bacon and place on small foil-lined rimmed baking sheet. Roast for about 30 minutes or until a meat thermometer inserted in the center of the roast registers 145°F (63°C) for medium-rare or to desired doneness.
Notes
  1. Tips: For fresh bread crumbs, buzz a slice of bread or a bun in the food processor. Double-Smoked Sliced Bacon has a deeper smokiness and is an easy substitute in this recipe.
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Emily’s Favorite Chocolate Cupcakes

Emily’s Favorite Chocolate Cupcakes are delicious and so easy to prepare. You can make them gluten-free so everyone can enjoy the sweetness. When it comes to personalizing these fluffy mini cakes, there are so many options: sprinkles, fresh fruit, chocolate chips, candy, truffles or any creative touch you can think of. The cupcakes can be made two days ahead.

 

Emily’s Favorite Chocolate Cupcakes


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Ingredients
  1. 1 tbsp (15 mL) ground flax seeds (flaxseed meal)
  2. 3 tbsp (45 mL) cold water
  3. 1 cup (250 mL) all-purpose flour or gluten-free flour mix
  4. 1 cup (250 mL) granulated sugar
  5. 1/2 cup (125 mL) unsweetened cocoa powder
  6. 1/2 tsp (2 mL) baking soda
  7. Pinch salt
  8. 3/4 cup (175 mL) hot water
  9. 1/3 cup (75 mL) canola oil
  10. 2 tsp (10 mL) vanilla
  11. Vanilla Butter Icing
  12. 2 cups (500 mL) powdered (icing) sugar
  13. 1/2 cup (125 mL) butter, softened
  14. 1 tbsp (15 mL) heavy or whipping (35%) cream (approx.)
  15. 1 tsp (5 mL) vanilla
Instructions
  1. Preheat oven to 375°F (190°C) and place paper liners in a 12-cup muffin pan. In a small bowl, stir together flax seeds and cold water; let stand for 5 minutes or until thickened. In a large bowl, whisk together flour, sugar, cocoa, baking soda and salt. Whisk in flaxseed mixture, hot water, oil and vanilla until well combined. Divide batter evenly among muffin cups. Bake for about 15 minutes or until a tester inserted in the center of a cupcake comes out clean. Let cool completely in pan on a wire rack before icing.
  2. Icing: In a bowl, using an electric mixer, beat powdered sugar, butter, cream and vanilla, adding more cream as necessary and beating until creamy and smooth. Spread over cupcakes.
Notes
  1. Tip: Store cupcakes (without icing) in a large, sturdy airtight container at room temperature for up to 1 week. Store iced cupcakes lightly covered with plastic wrap in the refrigerator for up to 2 days.
  2. Dairy-Free Icing Variation: Replace the butter with vegan butter substitute and substitute almond milk for the cream.
The Best of Bridge https://www.bestofbridge.com/

Gnocchi and Beef Stew

Here’s a thick, comforting stew.

 

Gnocchi and Beef Stew

Here’s a thick, comforting stew.


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Ingredients
  1. 1 1/4 lbs (625 g) beef strip loin steaks, trimmed and cut into 1-inch (2.5cm) cubes
  2. 2 tbsp (30 mL) all-purpose flour
  3. 2 tsp (10 mL) dried Italian seasoning
  4. 1 tsp (5 mL) each salt and black pepper, divided
  5. 1 tbsp (15 mL) canola oil
  6. 2 carrots, chopped
  7. 2 garlic cloves, minced
  8. 1 onion, chopped
  9. 1 celery stalk, chopped
  10. 2 1/2 cups (625 mL) ready-to-use beef broth
  11. 2 tbsp (30 mL) tomato paste
  12. 2 bay leaves
  13. 1 lb (500 g) fresh potato gnocchi
Instructions
  1. Toss steak with flour, Italian seasoning and half each of the salt and pepper. In a large, shallow saucepan, heat oil over medium-high heat. In batches as necessary, brown beef and transfer to a plate. Reduce heat to medium and saute carrots, garlic, onion and celery for 5 minutes or until softened. Stir in broth, tomato paste, bay leaves and remaining salt and pepper; bring to a boil. Return steak to the pan, along with any accumulated juices. Stir in gnocchi, reduce heat and simmer gently for about 5 minutes or until sauce is thickened and gnocchi is tender. Discard bay leaves.
Notes
  1. Serves 4 to 6.
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Japanese Chicken Wings

Great for crowds and kids! Tastes good warmed up if there’s any left

Japanese Chicken Wings

Serves 6


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Ingredients
  1. 3 lbs. chicken wings, tips removed 1.5 kg
  2. UPDATE: Buy drummettes and remove skin – it’s more work, but it’s healthier
  3. 1 egg
  4. 1/3 cup flour 75ml
  5. 1 cup butter 250ml
Sauce
  1. 3 Tbsp. soy sauce 45 ml
  2. 3 Tbsp. water 45ml
  3. 1 cup white sugar 250ml
  4. 1/2 cup vinegar 125ml
Instructions
  1. Cut wings in half. Dip in slightly beaten egg and then in flour. Fry in butter until deep brown and crisp. Place in shallow roasting pan. Mix all sauce ingredients together and pour over chicken wings. Bake at 350 F (180C) for 1/2 hour. Baste wings with sauce during cooking.
  2. Baste wings with sauce during cooking.
Notes
  1. Book Reference – The Complete Best of Bridge Cookbooks – Vol. 1 (Page: 186), The Best of Bridge, Royal Treats for Entertaining (Page: 104)
The Best of Bridge https://www.bestofbridge.com/

Great for crowds and kids! Tastes good warmed up if there’s any left.

 

The race track is where one filly can be another man’s folly.

White Chocolate Gingersnap Cookies

 

 

Emily’s friend Donna is a wonderful baker, and every year she changes up the cookies she brings to Emily’s cookie exchange. One year it was these classic gingersnaps that get a lift from white chocolate. If you’re a semisweet chocolate lover, no worries — that works too!

White Chocolate Gingersnap Cookies

These classic gingersnaps that get a lift from white chocolate. If you’re a semisweet chocolate lover, no worries — that works too!


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Ingredients
  1. 2 cups (500 mL) all-purpose flour
  2. 1 tsp (5 mL) baking soda
  3. 1-1/2 tsp (7 mL) ground ginger
  4. 3/4 tsp (3 mL) ground cinnamon
  5. 1/2 tsp (2 mL) ground cloves
  6. 1/4 tsp (1 mL) salt
  7. Pinch ground nutmeg
  8. 3/4 cup (175 mL) granulated sugar
  9. 1/2 cup (125 mL) butter, softened
  10. 1 large egg
  11. 1/4 cup (60 mL) light (fancy) molasses
  12. 1 tsp (5 mL) vanilla
  13. 3/4 cup (175 mL) chopped white chocolate
  14. Additional granulated sugar
Instructions
  1. Preheat oven to 350°F (180°C). In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, salt and nutmeg. In a large bowl, using an electric mixer, cream sugar and butter until fluffy. Beat in egg, molasses and vanilla until smooth. Stir flour mixture into egg mixture until combined. Stir in chocolate.
  2. Using a level small ice cream scoop or tablespoon (15 mL), scoop up dough and roll into balls. Roll balls in sugar and place about 2 inches (5 cm) apart on parchment-lined baking sheets. Bake, one sheet at a time, for about 12 minutes or until edges are set and center is soft. Let cool completely on pan on a wire rack.
Notes
  1. Tip: Use a shallow bowl to roll the cookies in sugar; it’s easier to move them around and coat them evenly than when using a plate.
  2. Tip: Store cooled cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.
The Best of Bridge https://www.bestofbridge.com/

Here are a few cookie tips to keep in mind: 


* Many types of cookie dough can be made ahead and frozen. Simply bake from frozen, adding a few extra minutes of baking time.

* To save time during cleanup, be sure to line cookie sheets with parchment paper. Parchment can be used several times before it becomes too dark and brittle.  

* Let cookies cool for 2 to 3 minutes on the cookie sheet before transferring them to a cooling rack. Cookies will often crumble or break if moved while they are still hot. 

* Once cookies are baked and cooled, layer them between sheets of waxed paper or parchment paper and store them in an airtight container for up to 5 days or freeze them for up to a month. Storage time can vary for different cookies.

Happy baking during the holidays!

Chocolate Raspberry Truffle Squares

 

So Delicious

Chocolate Raspberry Truffle Squares

Delicious Chocolate Raspberry Truffle Squares


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Ingredients
  1. Brownie Base
  2. Three 1-oz (30 g) squares unsweetened chocolate
  3. 1/3 cup (75 mL) butter
  4. 1/4 cup (60 mL) raspberry jam
  5. 2 large eggs
  6. 1 cup (250 mL) granulated sugar
  7. 1 tsp (5 mL) vanilla
  8. 1/2 cup (125 mL) all-purpose flour
  9. Topping
  10. 2 tbsp (30 mL) heavy or whipping (35%) cream
  11. 2 tbsp (30 mL) raspberry jam
  12. 2 tbsp (30 mL) butter
  13. Four 1-oz (30 g) squares semisweet chocolate, chopped
  14. 1 cup (250 mL) fresh raspberries
Directions
  1. To make base: Preheat oven to 350°F (180°C). Line an 8-inch (20 cm) square pan with foil; grease and set aside. Combine chocolate, butter and jam in a saucepan. Stir over low heat until smooth. Remove from heat. In a large bowl, beat eggs until foamy. Mix in sugar, vanilla and chocolate mixture. Stir in flour, just until blended. Spread batter evenly in pan and bake for 20 to 35 minutes or until set. Let cool completely in pan on a wire rack.
  2. To make topping: Combine cream, jam and butter in a saucepan. Heat to a simmer, stirring constantly until melted. Remove from heat and add chocolate, stirring until smooth. Let stand until cool but still soft, about 30 minutes.
  3. Spread topping over brownie base. Immediately top with raspberries and chill until cold. Cut into small squares.
The Best of Bridge https://www.bestofbridge.com/

Quinoa-Stuffed Peppers

Quinoa has become a staple in many homes, and stuffed peppers are a family favorite. These come together easily and are even better for lunch the next day.

Quinoa-Stuffed Peppers


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Ingredients
  1. 1/2 cup (125 mL) quinoa, rinsed
  2. 1 cup (250 mL) ready-to-use vegetable broth
  3. 4 large bell peppers (any color)
  4. 1 tbsp (15 mL) canola oil
  5. 8 oz (250 g) mushrooms, chopped
  6. 4 garlic cloves, minced
  7. 1 red onion, diced
  8. 1/2 tsp (2 mL) salt
  9. 1/2 tsp (2 mL) hot pepper flakes
  10. 2 cups (500 mL) chopped baby arugula
  11. 1/3 cup (75 mL) crumbled feta cheese
Instructions
  1. Preheat oven to 400°F (200°C). Cut stem end off bell peppers and remove seeds. Trim bottom of peppers to stand flat in a small baking dish. Remove stem and dice pepper tops. In a large nonstick skillet, heat oil over medium-high heat. Sauté diced pepper tops, mushrooms, garlic, onion, salt and hot pepper flakes for 10 minutes or until vegetables are golden and liquid has evaporated. Remove from heat and stir in cooked quinoa and arugula. Spoon filling into peppers and sprinkle with feta. Bake for about 20 minutes or until peppers are softened and filling is ho
The Best of Bridge https://www.bestofbridge.com/

Soy Ginger Flank Steak

This is the absolute easiest thing to grill when you have a crowd coming over. Just be sure to plan far enough ahead to let the steak marinate — you need to let those flavours make their way into the meat

Soy Ginger Flank Steak

Serves 4


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Ingredients
  1. 1 1/2 to 2 lb beef flank steak 750 g to 1 kg
  2. 4 garlic cloves, minced 4
  3. 1 thumb-sized piece fresh ginger, grated 1
  4. 1/3 cup sugar 75 mL
  5. 1 tsp hot pepper flakes 5 mL
  6. 1/4 cup soy sauce 60 mL
  7. 1 tbsp vegetable oil 15 mL
  8. 1 tbsp lime juice 15 mL
  9. Additional vegetable oil
Instructions
  1. Give steak a quick rinse in cold water and pat dry. Lightly score meat in a 2-inch (5 cm) diamond pattern. In a shallow glass baking dish or a heavy plastic freezer bag, combine garlic, ginger, sugar, hot pepper flakes, soy sauce, oil and lime juice. Add steak, turning to coat. Cover or seal and refrigerate for at least 6 hours or overnight. If you think of it, give the meat a turn every couple hours or so, so that the marinade does its duty on both sides.
  2. Preheat barbecue grill to high and brush grill with vegetable oil to prevent sticking. Once the grill is nice and hot, place steak on the grill and reduce heat to medium. Grill for 5 minutes per side for medium doneness (add a minute or two if you like your meat well done). Transfer to a platter, cover with foil and let rest for 10 minutes, then slice thinly across the grain.
  3. Serves 4 to 6.
  4. Tip: If you have a bigger group of people (and enough room on the grill) marinate and cook two or more steaks at once.
  5. Pack up the marinated steak in your cooler or freeze for a longer drive and thaw in the refrigerator when you get to where you are going.
The Best of Bridge https://www.bestofbridge.com/

 

Best of Bridge Weekday Suppers


It is finally here! Time to celebrate and enjoy Best of Bridge Weekday Suppers. It is chock full of recipes that are perfect for helping to get you through the week, any time of the year. 

For many of us, October officially kicks off entertaining season and is the perfect time of year to enjoy so many seasonal and tasty foods. We hope that you are able to pop into a market, visit a farm, or harvest your own garden bounty and enjoy it with those that you love. 

And with Thanksgiving right around the corner, thoughts of family gatherings are strong with all of us. We love sharing these special times along with delicious food with family and friends, while creating memories for our children and grandchildren. Whether you are making dinner this Thanksgiving or have been asked to bring a dish, Best of Bridge has you covered.

Happy Thanksgiving and Harvest Time! 

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Pork Canitas

A pot of flavorful braised pork shoulder is a great way to feed a small crowd — set out tortillas or taco shells and accompaniments like salsa verde, avocado, cilantro, lime wedges and sour cream, and let everyone build their own. If you like, swap beef brisket for the pork shoulder, for beef carnitas — “little meats.”

Pork Carnitas


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Ingredients
  1. 4 to 5 lb boneless pork shoulder 2 to 2.5 kg? blade roast, trimmed and cut ? into 3- to 4-inch (7.5 to 10 cm) ? pieces
  2. 2 tbsp chili powder 30 mL
  3. Salt to taste
  4. Vegetable oil
  5. 1 to Basic Chicken Stock (page 28), 250 to?2 cups ready-to-use chicken broth 500 mL? or water
  6. 1 tsp ground cumin 5 mL
  7. 1 bay leaf 1
  8. Soft flour tortillas, warmed
  9. Accompaniments
  10. Salsa Verde (page 263)
  11. Sliced avocado
  12. Fresh cilantro
  13. Lime wedges
  14. Sour cream
Instructions
  1. Preheat oven to 325°F (160°C). Place pork on a cutting board and pat dry with paper towels. Sprinkle with chili powder and salt, rolling the pieces around with your hands to coat. Set a
  2. heavy, ovenproof braising pan over medium-high heat and add a generous drizzle of oil. Brown the meat in batches, transferring it to a plate as you go. Pour off any excess fat and add a splash of water to the pan, scraping up any browned bits from the bottom. Return all the meat to the pan and add enough stock to come about halfway up the meat. Add cumin and bay leaf.
  3. Cover the pan, put it in the oven and bake for 21⁄2 to 3 hours or until meat is very tender and can be pulled apart with a fork. If it seems too liquidy, place the pan back on the stovetop and simmer, uncovered, until any excess liquid has reduced. Set the pot out on the table with warmed tortillas and your choice of accompaniments and let everyone assemble their own carnitas. Serves 8 to 10.
Notes
  1. Accompaniments
  2. Salsa Verde (page 263)
  3. Sliced avocado
  4. Fresh cilantro
  5. Lime wedges
  6. Sour cream
The Best of Bridge https://www.bestofbridge.com/

 

Salsa Verde

Salsa Verde


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Ingredients
  1. 2 garlic cloves, chopped
  2. 1/2 cup (125 mL) packed fresh flat-leaf (Italian) parsley leaves (about 1 small bunch)
  3. Grated zest of 1/2 lemon
  4. 1-1/2 tbsp (22 mL) lemon juice
  5. 1 tbsp (15 mL) red wine vinegar
  6. 1/3 cup (75 mL) olive oil
Instructions
  1. In a food processor, combine garlic, parsley, lemon zest, lemon juice and vinegar; pulse, scraping down the bowl a few times, until very finely chopped. With the motor running, through the feed tube, add oil in a thin stream and process until nearly smooth (it will be very green, with some flecks remaining). Keeps in the fridge for up to 3 days.
  2. Makes about 1/2 cup (125 mL).
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Salsa Verde

The name just means “green sauce.” This recipe — not to be confused with the Mexican sauce of the same name, made with tomatillos — is so easy to make, and is a perfect accompaniment to rich meats. We particularly like it with pork shoulder steaks.

2 garlic cloves, chopped
1/2 cup (125 mL) packed fresh flat-leaf (Italian) parsley leaves (about 1 small bunch)
Grated zest of 1/2 lemon
1-1/2 tbsp (22 mL) lemon juice
1 tbsp (15 mL) red wine vinegar
1/3 cup (75 mL) olive oil

In a food processor, combine garlic, parsley, lemon zest, lemon juice and vinegar; pulse, scraping down the bowl a few times, until very finely chopped. With the motor running, through the feed tube, add oil in a thin stream and process until nearly smooth (it will be very green, with some flecks remaining). Keeps in the fridge for up to 3 days.Read More

Hoisin Chicken Lettuce Wraps

Hoisin Chicken Lettuce Wraps

Serves 4


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Ingredients
  1. 6 boneless skinless chicken thighs
  2. 2 to 3 green onions, chopped
  3. 1 small red bell pepper, chopped
  4. 1 garlic clove, crushed
  5. 2 tsp grated fresh ginger 10 mL
  6. 1⁄2 cup hoisin sauce 125 mL
  7. Butter or leaf lettuce leaves
Instructions
  1. Combine chicken, green onions, red pepper, garlic, ginger and hoisin sauce in the bowl of a 4- to 6-quart slow cooker.
  2. Cover and cook on low for 4 to 6 hours or until chicken is very tender.
  3. Shred the chicken with two forks. Serve in a bowl, with lettuce leaves alongside to fill, wrap and eat.
Notes
  1. Serves 4 to 6
  2. Variation
  3. Buffalo Chicken Lettuce Wraps: Ditch the ginger and swap 1⁄2 cup (125 mL) Buffalo-style hot pepper sauce (such as Frank’s RedHot) and 1⁄4 cup (60 mL) butter for the hoisin sauce.
The Best of Bridge https://www.bestofbridge.com/

Seafood Kabob

No fuss gourmet. Serve this with salad for a  low cal and delicious dinner

 

Seafood Kabob


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Ingredients
  1. 8 oz scallops 250 g
  2. 12 oz raw shrimp (tails on) 375 g
  3. 1 cantaloupe melon (30 balls) 1
  4. 1 honeydew melon (30 balls) 1
  5. 1⁄4 cup lemon juice 60 mL
  6. 2 tbsp butter, melted 30 mL
  7. 1⁄4 cup brie cheese (remove skin) 60 mL
  8. 1⁄4 cup light cream 60 mL
Instructions
  1. On six 8-inch (20 cm) skewers, alternate seafood and melon balls. Mix lemon juice and butter. Broil kabobs 10 minutes, turning and brushing occasionally with lemon juice mixture. (Seafood should be opaque.) In a small saucepan, melt cheese and gradually whisk in cream. Drizzle the cheese mixture over kabobs. Broil until golden brown. Serve over rice. Serves 6.
Notes
  1. Note: 2 lbs (1 kg) of firm fish such as monkfish, shark or swordfish is a tasty alternative to the scallops and shrimp.
  2. What you seize is what you get!
The Best of Bridge https://www.bestofbridge.com/