Swiss Strawberry Breakfast Toast

Recipe courtesy of  Chef Meganne Mills

Slice of sourdough bread
Slice of Swiss cheese

Melt under broiler.

Top with strawberry preserves.

Serve.

Easiest ever bread, by Jezebel

This is the best ever easy bread recipe I've seen or heard of: (other than a bread machine)
I don't like to go the easy route, and just post links, but really...I can't top this recipe. At least not at this time.
And they provide SO MUCH pertinent information that is truly educational, not merely a recipe but the science behind some of it, it was just easier to send you to the original article and let them have the glory for a job well done.

Honey Tortellini

Recipe courtesy of Chef Meganne Mills

3-4 C. uncooked tortellini
1 T. parmesan
1/4 - 1.2 t. garlic salt
Butter, melted
Honey for drizzling

Prepare Tortellini per package instructions.
Drain.
Toss tortellini with melted butter, garlic salt and parmesan
Before serving, drizzle with honey.

How to cut up a whole chicken

Here is a video tutorial on how to cut up a whole chicken.

Guiness Shepherds Pie

For the Filling


    1.5 lbs g ground lamb
    half a can Guinness stout (to marinade ground lamb)
    1 large onion , diced
    1 carrot , diced (optional)
    2 garlic cloves , chopped
    ½ teaspoon dried marjoram
    ½ teaspoon dried rosemary
    ½ teaspoon dried thyme
    ½ cup chopped english parsley
    1/3 c Worcestershire sauce
    2 teaspoons flour (for thickening)
    2 tablespoons olive oil
    salt & pepper
    1 kg potato (peel, boil, mash & season)

Directions:

    1     Use 1/2 a can of Guiness Stout to marinade ground lamb. Leave covered in fridge for at least 1 hr and if possible overnight.
    2     In a hot pan, put in olive oil and add mince lamb to brown. Strain cooked mince with a big sieve, separating meat & juice.
    3     Reheat same pan, add more olive oil and now saute & brown diced onions, garlic and carrot till fragrant and translucent.
    4     Add the cooked mince into this pan and mix well.
    5     Add dried marjoram, rosemary and thyme and mix well.
    6    Pour left over juice from the mince into the pan and add all the Worcestershire sauce and half of the English parsley and stir well.
    7    Cook on low heat for 20 mins and when it starts bubbling, add in flour to thicken the mixture.
    8    Add salt & pepper to taste.
    9    Cook potatoes in salted water till soft enough to mash.
    10    Strain potatoes and mash with a big knob of salted butter, cream and milk (totally full fat!). Season with salt, pepper and a dash of nutmeg powder.
    11    Pour cooked mince mixture in a big enough pyrex dish.
    12    Layer the mash potato on top and seal the edges.
    13    Bake or brown in oven for 20 to 30 mins at 180 degrees celsius.
    14    Serve with a side of boiled cabbage & carrots with lots of butter and sprinkle leftover English parsley!

Marinated Flank Steak

Servings:
Ingredients

    2/3 cup vegetable oil
    1/3 cup Heinz® Wine Vinegar
    1/4 cup minced onion
    1 clove garlic, minced
    1 1/2 teaspoons salt
    1/4 teaspoon pepper
    1 (1 pound) flank steak

Directions

    For marinade, combine first 6 ingredients in jar. Cover; shake vigorously. Pour marinade over steak. Cover; marinate several hours in refrigerator, turning occasionally. Grill or broil about 3 inches from heat source to desired degree of doneness. Slice diagonally across the grain into thin slices. Serve immediately. Makes 4-6 servings. Note: Flank steak is best when served rare. Meat will toughen if overcooked.

Berry Vinaigrette

A light and refreshing dressing. Also a wonderful accompaniment to grilled salmon or chicken. Can be made a day in advance
Servings:
Ingredients

    2/3 cup Heinz® Apple Cider Vinegar**
    1/4 cup sugar**
    1 cup extra virgin olive oil
    2 cups cut berries (raspberries, strawberries or blackberries)

Directions

    Whisk all ingredients together in a medium bowl. Cover and store in refrigerator. Serve at room temperature. Can be made a day in advance. **If preferred: Replace with Heinz® Distilled White Vinegar Use 1/3 cup of sugar instead of 1/4 cup Makes about 2 cups Prep Time: 5 minutes.