Saturday, April 19, 2025

1 tbsp (15 mL) butter
1 cup (250 mL) sliced Ontario Mushrooms
1/2 cup (125 mL) chopped Ontario Onion
1/2 tsp (2 mL) each dried thyme leaves, salt and pepper
3/4 cup (175 mL) cooked, cubed Ontario Sweet Potatoes
2 tbsp (25 mL) chopped fresh Ontario Parsley
8 Ontario Eggs
1/4 cup (50 mL) Ontario Milk
1 tsp (5 mL) dry mustard powder
1 cup (250 mL) shredded Ontario Gouda Cheese

In large nonstick skillet, heat butter over medium-high heat. Add mushrooms, onion, thyme, salt and pepper. Cook for 5 minutes, until soft; stirring frequently. Stir in sweet potatoes and parsley. Set aside.

In medium bowl, whisk together eggs, milk and mustard.

Grease 12-cup muffin pan. Divide reserved vegetable mixture and cheese evenly into muffin cups. Pour egg mixture evenly over each muffin cup. Bake in 375°F (190°C) oven for 12 to 14 minutes or until set and eggs are puffed and lightly browned.

Chicken and Vegetables with Maple Glaze

Preparation Time: 20 minutes
Cooking Time: 50 minutes
Serves 4

1 kg bone-in Ontario Chicken Thighs (about 8)
2 Ontario Potatoes, cut into wedges
2 Ontario Carrots, cut into chunks
2 Ontario Parsnips, cut into chunks
2 tbsp (25 mL) vegetable oil
1 tsp (5 mL) dried thyme leaves
Pinch crumbled dried rosemary leaves
Pinch each salt and pepper
2 tbsp (25 mL) Ontario Maple Syrup
1 tbsp (15 mL) Dijon mustard

Line large, rimmed baking sheet with parchment paper. Remove skin and any excess fat from chicken thighs. Place chicken, potatoes, carrots and parsnips on baking sheet.

In small dish, combine oil, thyme, rosemary, salt and pepper; pour over chicken and vegetables, toss to coat evenly. Arrange in single layer.

Bake in 350°F (180°C) oven stirring occasionally for 40 minutes or until chicken thighs reach 165°F (74°C) on meat thermometer.

In small bowl, combine maple syrup and Dijon mustard; drizzle over chicken mixture. Bake for 10 minutes to glaze.