Friday, March 13, 2026

1/4 cup (60 mL) brick-style cream cheese, cut into 4 cubes
4 large eggs
1/4 cup (60 mL) heavy or whipping (35%) cream
1 tbsp (15 mL) chopped fresh parsley or basil
1/4 tsp (1 mL) each salt and black pepper
1/4 cup (60 mL) shredded Cheddar cheese (optional)

Preheat oven to 400ºF (200ºC). Place four 1/2-cup (125 mL) ramekins on a small baking sheet. Spray each with cooking spray. Add a cube of cream cheese to each ramekin, then crack 1 egg into each.
In a small bowl, whisk together cream, parsley, salt and pepper. Pour over top of each egg. Sprinkle with cheese, if using.
Bake for about 10 minutes or until egg is set and cheese is melted and edges are bubbly. Serves 4.

Tip: Be sure to stir up the ramekin before enjoying for a taste of everything in one bite.

Make Ahead: Bake ramekin eggs ahead and keep covered in the refrigerator for up to 3 days. When ready to serve, warm the ramekin egg in microwave and slip it on a toasted English muffin for a tasty morning sandwich!

Pizza Sliders

What’s not to love about these delicious sandwich buns with a crispy exterior and a melty cheese and pepperoni inside? These sliders are easy to prepare and can be made ahead of time.

1/4 cup (60 mL) butter, melted
2 tsp (10 mL) dried Italian seasoning, divided
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) onion powder
1 pkg of 12 soft slider buns
2 cups (500 mL) shredded mozzarella, divided
1 cup (250 mL) pizza sauce
1-1/2 cups (375 mL) sliced pepperoni (about 6 oz/175 g)
1/4 cup (60 mL) shredded Parmesan cheese

Preheat oven to 400ºF (200ºC); set aside a lightly greased or parchment paper lined baking sheet. In a small pot, over medium heat, melt butter. Remove from heat, then stir in 1 tsp (5 mL) of the Italian seasoning, garlic powder and onion powder; set aside.
Leave rolls attached and slice in half horizontally. (It’s okay if a few come apart.) Place the bottom half on prepared baking sheet and spread pizza sauce evenly on top. Sprinkle with half the mozzarella cheese and the remaining 1 tsp (5 mL) Italian seasoning. Layer the pepperoni on top and sprinkle with remaining mozzarella. Replace the top half of the rolls and brush half of the butter mixture over the top and sides of the rolls. Cover loosely with foil, bake 13 minutes. Remove foil, brush with remaining butter mixture and sprinkle Parmesan cheese on top. Bake uncovered for 5 minutes, until the rolls are golden brown on top. Serves 8 to 12.
Tip: If you are unable to find slider buns, use brioche or other small dinner rolls.
Make ahead: This recipe can be partially assembled ahead of time. Proceed with recipe to the step of brushing the sliders with half of the butter mixture. Cover tightly and refrigerate up to one day ahead.

Tip: If you like a little extra heat, use hot pepperoni or sprinkle about 1 tsp (5 mL) red pepper flakes on the bottom half of the buns before putting the top back on.

Beef and Lentil Meatloaf

Enjoy this juicy and tender meatloaf any night of the week. Any leftovers are delicious as a sandwich filling.

1-1/2 lbs (750 g) lean ground beef or veal
1 cup (250 mL) cooked green or brown lentils
3/4 cup (175 mL) dried breadcrumbs
3/4 cup (175 mL) barbecue sauce, divided
2 large eggs, lightly beaten
1 tsp (5 mL) dried Italian seasoning
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) onion powder
1/2 tsp (2 mL) black pepper

Preheat oven to 375°F (190°C); set aside a 9- by 5-inch (23 by 12.5 cm) loaf pan. In a large bowl, combine beef, lentils, breadcrumbs, 1/4 cup (60 mL) barbecue sauce, eggs, Italian seasoning, garlic powder, onion powder and pepper. Mix gently until well combined; lightly pack into loaf pan. Spoon the remaining 1/2 cup (125 mL) barbecue sauce over the top and bake about 50 minutes, or until no longer pink inside and an inserted meat thermometer registers 160°F (71°C). Let stand 10 minutes before slicing and serving. Serves 6.
Make ahead: Assemble the meatloaf and place in pan; cover and refrigerate to bake the next day.

Tip: Double the recipe — eat one loaf and freeze the other for a future meal.