Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity. We'll hear their inspiring stories firsthand, whether fighting back from a career-ending injury or transforming their lives and bodies through diet and exercise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
The Future Of Us is a powerful original series from television personality, futurist, filmmaker and techno-philosopher, Jason Silva. In this series, Silva shares his excitement around recent discoveries and inventions.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
This recipe from Foodland Ontario features a selection of local ingredients from all areas of your grocery store. Here is ...
an elegant dish to serve guests coming over for dinner for a celebration or to have a good time.
Tags:Chicken and Mushroom Strudel Recipe,Chicken and Mushroom Strudel on Baby Spinach Reci,How to Make Chicken and Mushroom Strudel,Le Gourmet TV,Mushroom Strudel
Grab video code:
Hi, I’m Emily Richards and I'm here today to bring you a delicious recipe from food land Ontario. Chicken and mushroom strudel on a bed of greens and you can find great food land Ontario products available in you're grocery and not just on the produce aisle. I’m going to be chopping up some delicious mushrooms here. Were using some brown button mushroom but were also going to be using a few other ingredients within the filling of these strudel that have the food land Ontario logo on them. So you can look for the food land Ontario logo outside of the produce aisle and other sections of the grocery store. And you can find some great sour cream and butter which were going to be using this recipe today. In this recipe were using some Ontario chicken breast. There boneless and skinless and you can go to the grocery store and find them in your meat section. You can look for poultry, pork and beef all available on Ontario.
And in this recipe were going to be using bonus skinless chicken breast but I'm just going to be chopping into about half inch chunks. So now that we have all of are ingredients ready we can actually start making the filling. And I'm going to start off with those mushrooms that we sliced up. I have a large non-stick skillet here with some Ontario butter in here and I'm using salted butter but you can use unsalted if you wanted to usually found.
And to that I'm also going to add a nice local Ontario onion and I've chopped it finely just because I want everything to come together and some local garlic as well. So were really going to get lots of flavor with all our fresh ingredients. I've chopped up some fresh sage here but three tablespoons and if you wanted to you could very easily use rosemary or thyme would absolutely delicious. If you wanted a lighter herb, you could do something like basil or oregano, which will taste quite delicious. And I'm also going to season this with a little bit of black pepper.
And the mushrooms they definitely fell the pan but what you want to make note that they have a lot of water in them so we want to cook them for there, five minutes to reduce them and get some of that water so that we get that true flavor of the mushroom. So you can see that the mushrooms have started to exude some of their liquid here and that’s the perfect time to add the chickens. And I'm going to take our chicken and one of the reasons why we chopped it up it so cook a little bit quickly and with the mushrooms in it. It’s going to start to get all those flavors in there so you want to stir that around.
And were going to let this cook for about five six minutes and make sure that the chicken is no longer pink inside. So the chicken is just about done so I'm going to add our Ontario parsley and that’s going to add a nice little bit of green to it and then were going to set this up to the side to cook. So now that our filling is just about cold were going to make the rest of the filling which is kind of like a custard base.
What were going to use some Ontario eggs that needs two eggs and a little bit of sour cream just to create a nice custard texture almost like cheese and the filling is well. So this has a really nice flavor to it. Nice and simple too a little bit of sour cream just about a half a cup. And then the time you're using sour cream try to have a dry measure to measure it so that you can spin it out and level it up so that you have an exact measure.
And goes that sour cream and I'm using a full fat sour cream here just to get the nice rich texture, I'm just going to give that a little a whisk and this goes right into our chicken and mushroom mixture. So while that’s ready to go were going to get our strudel pastry it together and you going to need about five sheets of fill that I just had here and its good to have them nice and flat on your surface. I'm going to do them right in the cutting board and I have some melted butter and I'm just brush over top just like so. And I'm going to put my next layer on just like that.
And then try to get them even right on top of each other and if you come across a torn sheet don’t worry about for this because you're going to be putting another sheet on top. So there's are final sheet of fill right on top get another brush and then were going to take our filling and just kind of put it along. Leave about two inches on the side and have the length of the fellow towards you so that you got a really nice long sterile happening.
Spread that out just like that and then what I'm going to do is I'm actually going to fold in the short ends just like that to keep everything in. and then I left that two inch space just to fold it over and then were just going to roll it up tack all that filling in just like that and then you just take it and put it same side down on the baking sheet just like that. Okay and then were going to brush it again with a little bit of butter if you want to have that nice golden brown crisp pro-texture on the outside of the sterile and make sure you get the ends as well.
I'm just going to put a few little slashes here and this also help in cutting the strudel later as well. And then this is going to go into of a 400 degree oven. So I'm going to put this into the center of a 400 degree oven so after about 20 to 25 minutes. You have a beautiful golden brown strudel and lift it over to the cutting board and this will make it so much easier to cut to help cut. And I like using just my Chef’s knife to come down and you can just hear the crunch of the fill.
And then I'm going to serve strudel on a bed of baby spinach and then just serve it up on the bed of greens. So you get that really nice crisp texture of the pillow and then that great filling with the chicken and the mushroom and the sour cream and eggs that created that nice little custard for us. so you have the warming cold this is the one strudel will warm up the spinach a little bit and its just this easy to go to your grocery store and buy looking around and finding food land Ontario logos. You can buy all the ingredients here around and create delicious recipes like this for your family and friends