CBC shows have never tasted better: Schitt's Creek's enchiladas, Anne's scones and more recipes

Heartland, Anne with an E, Murdoch Mysteries and Emmy nominated Schitt's Creek are hit CBC series you can enjoy with your family, but things are about to get even better.

We've asked Vanessa Gilic, a certified culinary nutrition expert and the creator of Maple + Mango — dedicated to inspiring people to feel amazing through real food, natural wellness and balanced living — to custom create recipes inspired by the aforementioned series.

"It was so much fun creating these recipes and figuring out how to align them with each show while also staying true to my own food philosophy, which focuses on eating real, whole foods," she says. "Hopefully the show fans will enjoy making them as much as I did developing them!"

Now get ready as we're about to activate all your senses with recipes that you can make and enjoy while watching your favourite CBC series. From homey Heartland dinner, Murdoch Mystery afternoon tea, Anne with an E brunch scones or Schitt's Creek homemade "fold it in" enchiladas, these recipes are perfect for any occasion.

Anne's Apple Cinnamon Scones

Biscuits and breads are staple foods on Anne with an E and here is an interesting twist fitting for your next Anne inspired tea or raspberry cordial parties.

Ingredients:

• 2 cups white (light) spelt flour or unbleached organic white flour

• 2 tsp baking powder

• ½ tsp baking soda

• 1 tsp cinnamon

• ¼ tsp himalayan or sea salt

• ½ cup cold unsalted butter, diced

• 1 egg

• ¼ cup honey

• 1 tsp vanilla extract

• 1/3 cup buttermilk

• 1 cup peeled and finely diced apple (approx. 1 medium apple)

For the topping:

• 1 tbsp cream or milk

• 1 tbsp rapadura or organic cane sugar

• ½ tsp cinnamon

Preparation

Preheat oven to 400F. Line a baking sheet with parchment paper.

In a food processor, add flour baking powder, baking soda, cinnamon and salt, and pulse to combine. Once mixed, add butter and pulse again until pea sized crumbs form. Make sure you don't over mix.

In a separate bowl, whisk together the egg, honey, vanilla extract and buttermilk. Add to the food processor and pulse until combined into a ball. Stir in the diced apple. The dough is supposed to be soft and slightly sticky.

Lightly dust a flat table surface with flour and dump dough onto it. Make sure to sprinkle a bit of flour on top as well. Shape the dough into a disc (about ¾ - 1 inch thick) and cut into 8 wedges.  Place the wedges onto previously prepared baking sheet, lined with parchment paper, leaving some space between each one. Refrigerate for 15 minutes. This will prevent scones from spreading out in the oven. Note: If you don't have room for the baking sheet in your fridge, place the scones on a plate to refrigerate and once ready to bake, transfer them to the baking sheet.

Brush the tops of the scones with a little bit of cream or milk then sprinkle with the mixture of sugar and cinnamon.

Bake for 15-20 minutes or until golden brown and baked through. Cool for a few minutes before digging in.

Yield: Makes 8 scones

Heartland's Homey Herbs & Mustard Crusted Roast Beef with Creamy Herb Sauce

The Flemings come together for dinners very often on the show with some of the tastiest dishes on their dinner table and here is one inspired by Heartland that is perfect for those family dinners which includes ingredients that accentuate the Albertan ranch life and warmth.

Ingredients:

For the roast beef:

• 1.5 kg beef roast (top sirloin, eye of round roast)

• 2 tbsp avocado oil

• Himalayan or sea salt & freshly ground pepper (to taste)

• ½ cup finely chopped parsley

• 3 tbsp finely chopped oregano

• 3 tbsp finely chopped thyme

• 3 tbsp finely chopped rosemary 

• 3 garlic cloves, minced

• ¼ cup hot German or Dijon mustard

For the creamy herb sauce:

• ¾ cup sour cream

• ¾ cup full fat plain yoghurt

• 2 tbsp finely chopped parsley

• 2 tbsp finely chopped chives

• 2 tbsp finely chopped dill

• 1 tbsp finely chopped French shallot (approx. 1 small shallot or ½ larger shallot)

• Juice of ½ lemon

• 2 tbsp prepared horseradish

• 1 tbsp extra virgin olive oil

• 1 tbsp hot mustard

• 1 tsp organic cane sugar

• Himalayan or sea salt & cayenne pepper (to taste)

Preparation

Mix together all ingredients for the creamy herb sauce in a bowl. Cover and refrigerate until ready to serve.

Preheat oven to 350F.

Heat avocado oil in a cast iron pan over medium-high heat. Pat roast dry with a paper towel, season well with salt and pepper and place in a pan to sear on all sides until golden brown (approx. 2-3 min per side). Then place the cast iron pan containing the roast in the oven for 20 minutes.

Meanwhile, mix together parsley, oregano, thyme, rosemary, garlic and mustard in a small bowl.

After 20 minutes, remove the pan from the oven and spread the herb & mustard mixture on top and sides of it and return to the oven to finish cooking to the desired degree of doneness. For medium rare, pull out of the oven when meat thermometer reads 125F (approx. another 25-30 min) or 135F for medium. (Note: these temperatures are 5F below desired doneness since temperature will continue to rise a bit while resting).

Transfer roast to a cutting board and tent loosely with foil. Allow to rest for 10 minutes before slicing.

Serve with the creamy herb sauce and enjoy!

Yield: 6-8

Murdoch's Orange Spice Mulled Tea

If Murdoch Mysteries is your cup of tea, what better way to watch the next episode than with a Murdoch inspired traditional afternoon cup of orange spiced goodness.

Ingredients:

• 4 cups water

• 1 orange, sliced into rounds

• 8 whole cloves

• 4 cinnamon sticks

• 4 cardamom pods

• 4 tsp black loose leaf tea or 4 tea bags

• Optional: sweeten with honey or organic cane sugar

Preparation

Combine water, orange slices and spices in a pot. Bring to a simmer over medium-high heat.  Reduce heat to low and let simmer for 5 minutes.

Turn off the heat and add in the black tea. Cover pot and steep for 2-5 minutes.

Strain and serve as is or sweeten with a little honey or cane sugar. You can squeeze in a bit of fresh orange juice for sweetness.

For an extra festive flare, garnish with a cinnamon stick and an orange slice.

Tip: You can also bundle everything in cheesecloth to avoid straining. Just pop the bundle out when tea is ready to serve.

Yield: Makes 4 cups

'Fold it in' Cheesy Chicken Enchiladas

And the final pièce de résistance: a dish that Moira attempts to make with David, in Season 2, Episode 2 (at 11:47 and 21:54 minute mark) of Schitt's Creek.

Ingredients:

• 3 cups shredded cooked chicken

• ½ cup salsa

• ½ cup frozen corn kernels

• 8 large flour tortillas

• 1 cup freshly grated cheddar

• Toppings: Serve with your favourite toppings: chopped cilantro, green onions, sour cream, salsa/pico de gallo, diced avocado, etc.

Cheese Sauce:

• 2 tbsp butter

• 2 tbsp flour

• 1 cup whole milk

• ½ tsp onion powder

• ½ tsp garlic powder

• ½ tsp cumin

• ½ tsp paprika

• ¼ tsp turmeric

• 2 cups freshly grated cheddar

• Himalayan or sea salt & cayenne pepper, to taste

Preparation

Preheat oven to 350F.

Prepare the cheese sauce: 

Melt the butter in a small pot over medium heat. 

Whisk in the flour for 1 minute to create a roux.

Slowly whisk in the milk and simmer until slightly thickened. Once thick enough to coat the back of a spoon, whisk in the spices and turn off the heat.

Now it is time to "Fold in the cheese!" Whisk in the shredded cheese, one handful at a time until melted into the sauce.

Season to taste with salt and cayenne.

Cheese Sauce Notes:

• Grate your own cheese. Pre-shredded cheese is usually coated with an additive to prevent clumping. This can make the sauce gritty instead of smooth.

• Turn off the heat before adding the cheese.  A gritty, grainy or split texture can be the result of overheated cheese. 

• Can substitute spices for 2 tsp chili powder.

Once the cheese sauce is ready, in a separate bowl mix together shredded chicken, salsa, corn and half the cheese sauce.

Assemble the enchiladas by dividing the chicken filling between the tortillas. Roll up the tortillas and place seam side down in a greased 9x13 inch baking dish.

Spread the remaining cheese sauce over the tops and scatter over the cheddar cheese.

Bake for 20-30 minutes or until bubbly, golden and edges of tortillas are slightly crispy.

Serve with your favourite toppings.

Yield: Makes 8 enchiladas

If you liked these recipes and want to see more, check out Maple + Mango at:

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Stream Heartland, Anne with an E, Murdoch Mysteries and Schitt's Creek on CBC Gem.