CELEBRATING LABOR DAY!
Once again, the last long weekend of summer has arrived. Here in Canada, families with school age children, take it as the last chance to travel before the end of summer. Others enjoy the company of family and friends at barbecues, picnics, fairs, festivals and fireworks displays. Canadian football fans may spend a large portion of their weekend watching the Labor Day Classic matches live on television. Whatever your choice of relaxation is, you know good food will be a part of the holiday.
The point of stuffed bread is that it makes great, portable convenience food. Eaten directly out of the oven, it makes a satisfying breakfast, lunch, or dinner. Or pulled out of the oven and wrapped up, it’s great on road trips (where a knife and fork aren’t always a good option), or at work, or Labor Day picnics or any time at all.
Chicken bacon ranch stuffed bread is amazing! Its huge flavor packed into a loaf of bread…. think chicken, bacon, cheese & ranch dressing all baked together in the ultimate stuffed bread. Great for the Labor Day get-together!
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Chicken Bacon Ranch Stuffed Bread
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Instructions
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Cut loaf of French bread in half lengthwise. Hollow out the inside of bread halves, leaving a shell about 1/2-inch thick. Save soft inside bread for another use such as stuffing or croutons.
In a large bowl, mix the shredded chicken, bacon, ranch dressing, 1 1/2 cups cheese, green onions, tomatoes & parsley.
Spoon the chicken mixture into the hollowed out bread halves. Top with remaining cheese. Butter the cut edges of each bread half to keep them from drying out while in the oven.
Place stuffed bread halves on a baking sheet & bake for about 20-25 minutes or until cheese is melted & bubbly. Remove from oven & allow to cool for a few minutes before slicing & serving.
The creamy Boursin and shrimp panini is a modern, gourmet evolution born from the fusion of two distinct European culinary traditions: the invention of French Boursin cheese in 1963 and the global rise of the Italian panini in the late 20th century.
The pressed, toasted sandwich we know today took off decades after Boursin was invented. In the 1970s, trendy lunch bars in Milan (called paninoteche) began serving pressed sandwiches to office workers looking for a fast but high-quality lunch. By the 1980s, a youth subculture in Milan known as the Paninari adopted these sandwich bars as their primary hangout spots, turning the panini into a symbol of modern style and status. The trend quickly migrated to North America and the rest of Europe by the late 1990s, where commercial panini presses became staple appliances in cafes and home kitchens.
The combination of Boursin and shrimp inside a panini is a product of the late 2000’s and 2010’s ‘gourmet sandwich’ movement. Looking to upgrade the standard ham & cheese or turkey panini people began experimenting with upscale ingredients. Shrimp cooks incredibly fast and pairs perfectly with garlic and herbs, but it lacks fat. Slathering rich, spreadable Boursin onto the bread creates a moisture barrier that protects the bread.
Unlike hard cheeses (like cheddar or provolone) that can turn greasy or rubbery when melted, Boursin behaves uniquely under heat. Because it is a soft, triple-cream style cheese, it melts into a velvety, restaurant-quality sauce rather than a stringy mass. This coats the shrimp evenly with every bite.
Brion & I absolutely love the flavor of this panini. It really checks all the boxes!
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Creamy Boursin & Shrimp Panini
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Instructions
Boursin/Mayo
In a small bowl, place room temperature Boursin cheese, pickle/dill mayo & fresh dill. Using a hand mixer vigorously whip the mixture until completely smooth & spreadable.
Bacon
Fry or bake the bacon until very crisp so it breaks easily when you bite into the sandwich. Place the cooked bacon on paper towels to remove excess grease, which keeps the panini from getting soggy. Chop the strips into smaller pieces instead of leaving them whole to ensure bacon in every bite.
Shrimp
Heat olive oil in a skillet over medium heat. Add shrimp, garlic powder, paprika, salt & pepper. Cook for 2 to 3 minutes until pink & cooked through, then remove from heat.
Assembly
Lightly butter the outside of 8 slices of bread. Spread a thick layer of the creamy Boursin cheese onto the inside of each slice of bread. Place the crispy bacon directly into the soft Boursin cheese spread on the bread to anchor it in place before adding the shrimp. Layer the cooked shrimp, avocado & tomato slices on 4 of the bread slices. Top with the remaining bread slices.
Grilling
Place sandwiches onto a preheated panini press. Cook for 4 to 5 minutes until the bread is crisp & golden brown. Serve immediately.
Whether you’re a fan of savory or sweet flavors, there’s no denying the universal appeal of fritters. Traditionally, fritters were fried until golden. But this recipe bakes them instead. This makes them healthier, with less fat and calories.
The humble classic fritter — a piece of fruit, vegetable or meat dipped in batter and fried in oil. Cousins to the fritter are the doughnut and the cruller — the former heavier in flour, the latter fattier. Fritters can be savory or sweet, spicy or mild. Every country has their own versions, including sweet (French beignets, Italian bigne and Greek loukoumades) and savory (Indian pakoras and Italian fritto misto) recipes.
Fritters have been a part of culinary traditions worldwide, evolving through the ages from simple fried doughs to the vast array of flavors and ingredients that are seen today.
Baking fruit fritters elevates the traditional fried fritter to a whole new level. Not being a fried food lover, I’m always looking for an alternative and baking seems to be a good fit.
Here in Canada, the apple fritter remains especially popular; Tim Hortons, a leading Canadian coffee and doughnut chain, reported that the apple fritter became their top-selling ‘doughnut’ in 2023. As autumn approaches, these seasonal fruit fritters are a tasty treat.
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Baked Seasonal Fruit Fritters
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Instructions
Fruit
In a small bowl, toss the finely diced rhubarb & apple with 2 Tbsp sugar & 1 tsp cinnamon. let sit for 10 minutes to draw out a little moisture & soften the rhubarb's sharp edge.
Fritters
Preheat oven to 400 F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, white & brown sugar, baking powder, salt , cinnamon & cardamom.
In a separate bowl, whisk together the milk, eggs, melted butter & vanilla.
Pour wet ingredients into the dry ingredients. Stir gently with a spatula until just combined (do not overmix). Gently fold in the spiced rhubarb/apple chunks along with any juices left in the bowl.
Scoop heaping 1/4-cup portions of the batter onto prepared baking sheet, leaving about 2 inches of space between them.
Bake 15-18 minutes or until the tops are golden brown & a toothpick inserted into the center comes out clean.
Glaze
If you are using the glaze, whisk the powdered sugar, milk (or apple cider) & vanilla in a small shallow bowl until smooth. Let fritters cool on a wire rack for 5 minutes, then dip the tops of the warm fritters into the glaze. Let the glaze set for a few minutes before serving.
The use of herb and garlic savory syrups over roasted salmon and vegetables has evolved over the years from ancient Mediterranean flavor principles and the Asian honey-garlic culinary tradition. They have been blended into a popular one-dish, western home-cooked meal.
This specific flavor profile is popular because it hits the ‘sweet and savory’ jackpot. The contrast between the sugary sweetness, umami-rich garlic, and Italian seasonings which add earthy, aromatic notes, neutralizes the natural ‘fishiness’ of salmon.
As the syrup reduces and roasts, it forms a glossy, sticky crust on the fish and glazes the vegetables perfectly in the same pan. The sugars in the syrup help lock in moisture, keeping the salmon tender and flaky while the edges get wonderfully crisp. Salt along with the aged cheddar enhance and elevate all the surrounding flavors.
This was one of those ideas that turned out to be so much more than I expected, I had to share it on the blog.
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Wild Herb-Garlic Salmon w/ Veggies
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Instructions
Sauce
Combine water & sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved & liquid is clear. Whisk in the Italian seasoning & minced garlic. Bring the mixture to a boil for 1 minute, then immediately reduce heat & simmer for 2-3 minutes to help the dried herbs soften & release their oils. Remove from heat, cover & let the sauce steep for at least 20-30 minutes. Pour the sauce through a fine mesh strainer to remove the fine particles of dried herbs.
Salmon/Veggies
Slice salmon fillets into 6 strips. Place them in a small bowl & marinate in some of the herb-garlic sauce for 30 minutes.
Prick potatoes all over with a fork & microwave on HIGH until tender, about 3 min. Cool & cut in half. Set aside.
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In a large non-stick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 min. Stir in garlic, salt, pepper & mushrooms. Cook until no liquid remains, about 5 min. Cool completely.
Arrange reserved potatoes in 2 au gratin dishes (oval lasagna dishes). Top with the broccoli, mushroom-onion mixture & drizzle with a bit of the herb-garlic sauce. Lay 3 strips of salmon across the top of each dish. Sprinkle with grated cheese.
Bake uncovered until the cheese is golden, the salmon flakes with a fork & the vegetables are tender, about 25 min. Let stand 5 min. before serving.
How about upside down cake turned into cookie form? What makes these peach upside-down cookies special is that they capture the essence of a summer peach. Soft & chewy with a bottom layer of soft peaches coated in brown sugar and topped with a dusting of powdered sugar.
The concept of upside-down ‘cakes’ dates back to the Middle Ages, when Europeans made some cakes by topping batter with fruit — usually apples or dried fruit — and cooking it over a fire (or baking it), then flipping it over for serving.
In 1925 the Hawaiian Pineapple Company sponsored a contest calling for (canned) pineapple recipes. They received a flood of 60,000 submissions of which an alleged 2,500 were for pineapple upside-down cake. No surprise then that the winning entry was—yes, a pineapple upside-down cake! The company built a major advertising campaign around the winning recipe and by the mid-1930s pineapple upside-down cake was probably the most popular home-baked cake in North America.
These ingenious inverted cakes were no doubt the precursor to the upside-down cookie idea. The ‘classic’ upside down cake is often thought to be made with pineapple. I think these cookies are a great way of enjoying whichever fruits are plentiful, fresh and in season.
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Peach Upside-Down Cookies
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Instructions
Preheat oven to 350 F. Line muffin tin with foil-lined muffin paper cups.
In each muffin cup, place 1/2 tsp brown sugar & 1 full slice of peach.
Cream butter & remaining sugars until fluffy. Add egg & vanilla. Mix well. Whisk together flour, baking soda, salt, cornstarch & cinnamon. Gradually add to wet ingredients.
Divide dough into 12-14 portions & roll each into a ball. Place a cookie dough ball on top of each peach slice in the muffin cups..
Bake for 12–15 minutes. Cool 5 mins, then gently flip cookies out & remove paper cups. Serve peach side up warm, chilled or at room temperature. Store in airtight container.
Sun-dried tomato recipes are — for some — just a ‘90s fad food. But for plenty of us, their very unique flavor pairs well with a variety of dishes making them staples in our everyday cooking. Sun-dried tomatoes represent a gourmet touch coming from an ancient tradition of the cuisine of Southern Italy. Italians originally dried salted tomatoes on their ceramic roof tops in the summer sun. This process removes all the water content, resulting in the tomatoes becoming richer in color and taste with more concentrated minerals and vitamins. On the other hand, it is possible to oven dry tomatoes but the difference in taste is enormous. The fast-drying process will not allow the natural acidity of the tomatoes to disappear, giving them a sharp acidic after taste. True sun-dried tomatoes have a sweet taste from beginning to end.
The popularity of sun-dried tomatoes in North America surged in the late 1980’s to early 1990’s. At that time, they were classed as a gourmet ingredient found only in the specialty isle of the grocery store. Today that is no longer the case.
Depending on how they’re packed and stored, sun-dried tomatoes can last in your pantry, fridge, or freezer for anywhere from weeks to years, and if you’re wondering how to use sun-dried tomatoes, the answer is simple: There’s no wrong way. My choice today is to use them in a stuffing with some gouda cheese for chicken breast.
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Stuffed Turkey Breast w/ Lime Salsa Gouda & Sun Dried Tomatoes
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Instructions
Turkey Breast
Slice the turkey breast in half lengthwise then slice each piece in the middle (don't cut all the way through). The second slice should have formed a 'pocket' for the stuffing.
Mix together salt, pepper, ginger, garlic powder & olive oil. Brush the mixture on the turkey inside & out. Set aside to marinate for at least 30 minutes.
Stuffing
Finely grate Gouda cheese. Drain sundried tomatoes on paper towel. Thinly slice zucchini.
Assembly
Preheat oven to 350 F. Line a small baking pan with foil paper. Set aside.
In the pocket of each turkey breast piece, place 1/2 of the cheese, 1/2 of the tomatoes & 1/2 of the zucchini slices.
Seal each stuffed breast with toothpicks threaded along the edges of the turkey. Heat some of the reserved seasoned oil in a small saucepan. Add the sliced garlic & sauté for a couple of minutes. Carefully add the stuffed turkey breasts & sear each piece on both sides.
Place the breasts on a foil lined baking pan. Bake for about 25-30 minutes or when 165 F. is reached on an instant thermometer.
Whether you pronounce them ‘s-con’ or ‘s-cone,’ these cakey morsels work well as both sweet and savory dishes. In its most basic form, a scone is a baked quick bread that is usually eaten for breakfast or tea. Since its earliest known origin, the scone has taken on many forms, all the way to what we know today in sophisticated sweet and savory gourmet versions.
The earliest scones were unleavened and typically made with oats and milk. They were often cooked on a griddle and served with butter, jam, honey, or clotted cream. Today, scones are made with all sorts of ingredients like flour, sugar, butter, eggs, baking powder etc.
Shortcakes look similar to scones but are softer and lighter. Whereas a scone has a shorter, more biscuity crumb, a shortcake is almost half cake and half scone. Shortcakes also have cream in the dough, to add a further layer of indulgence.
Today’s blog recipe for ‘nectarine sconecakes’ is the best of both worlds, part scone .. part shortcake!
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Nectarine 'Sconecakes"
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Instructions
Preheat oven to 400 F. Line a baking sheet with parchment paper. Set aside.
In a small bowl, combine nectarines, lemon juice & 2 tsp sugar. Let stand for 15 minutes.
In a large bowl, whisk together flour, baking powder, salt & 1/4 cup sugar. Using a pastry blender or food processor, cut in butter until mixture forms small pieces.
Stir in heavy cream (reserving a small portion to brush on top), then fold in nectarine mixture. Turn dough onto the middle of the parchment lined baking sheet. Pat dough into an 8 1/2-inch round.
Brush with reserved heavy whipping cream then sprinkle with coarse sugar.
Bake 20-25 minutes or until golden & tests done with a toothpick. Let cool on a wire rack. Slice into 12 wedges & serve.
Recipe Notes
• Alternately you can use a 2 ½-inch cookie cutter & cut out 8 rounds instead of making wedges.
Unusual fruit chutneys are growing in popularity with our developing taste for condiments that contain less sweet and more spice. Chutney, pronounced ‘chuht-nee’, refers to a family of condiments from South Asian cuisine. While Chutneys are most often associated with India, they’re also popular in Africa and the Caribbean islands.
They can be fresh or cooked and are made from a wide variety of ingredients usually from some concoction of fruits and/ or vegetables and spices. They range in flavor from sweet or sour, spicy or mild, or any combination of these, while their texture can be thin or chunky. Some compare chutneys to a relish and others to a jam. Chutney is most often used to balance a dish and may be on the sweet and tart side or provide a spicy and hot flavor. To add to the confusion, many times chutney is also mistakenly called a relish (and vice versa) but there are subtle differences between the two. Relishes tend to be a bit sweeter, while Chutneys are more on the savory side. Chutneys are cooked slowly, are more likely to be chunkier and have a consistency that is much like preserves while relishes are barely cooked, rarely use any sugar and are crunchier.
This simple to prepare chutney makes for a tasty, tart counterpart to the richness of pork.
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Roast Pork Tenderloin w/ Blackberry RhubarbChutney
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Ingredients
Blackberry-Rhubarb Chutney
Ingredients
Blackberry-Rhubarb Chutney
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Instructions
Risotto
In a heavy saucepan, heat butter & oil over medium heat then add 1 clove garlic & the mushrooms. Season with salt & pepper & sauté until mushrooms are golden brown & tender, about 6 minutes; remove from pan. Toss mixture together with parsley; set aside.
Heat broth in a microwave-safe bowl until hot. Cover & set aside. Heat remaining oil over medium-high heat in a heavy saucepan. Add onion & remaining garlic; cook, stirring until aromatic & softened, about 3 minutes. Add barley & cook, stirring to coat in oil. Stir in wine & cook until almost completely evaporated, about 3 minutes. Stir in 1/2 cup hot broth; continue stirring until stock has been absorbed, about 4 minutes. Reduce heat to medium & continue adding hot broth until broth has been absorbed & barley is tender, about 30 minutes.
Stir in cream & cheese, stirring until creamy. Remove from heat; stir in reserved mushroom mixture; set aside until ready to stuff tenderloin.
Risotto can be prepared ahead, once cooked, cover & refrigerate for up to 3 days.
Tenderloin
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Cut tenderloin down the center, lengthwise, stopping when you are about 1/2-inch from the bottom of roast. Open the tenderloin like a book. Season inside surface lightly with salt & pepper.
Spoon risotto down the center of the tenderloin. Bring the 2 sides of the tenderloin up & around the filling to almost meet. Use wooden skewers to join the meat together, spacing the skewers apart at 2-inch intervals. Use butcher twine to 'lace up' the roast by weaving between the skewers (like lacing a shoe).
Place the tenderloin on a rack in a shallow pan. Stick thermometer into the exposed pork around the risotto. Rub pork with 1 Tbsp oil & lightly season with salt & pepper. Oven sear roast for 10 minutes.
Reduce heat to 300 F. Stuffed pork tenderloin should reach an internal temperature of 145°F. To prevent it from drying out, remove the pork from the oven when it reads 135°F to 140°F, cover loosely with foil let it rest for 5 minutes, as the carryover heat will bring it to the final safe temperature.
Chutney
Combine all chutney ingredients in a medium saucepan. Bring to a boil over high heat, then reduce heat to low & simmer, uncovered, for 45 minutes to an hour, stirring frequently, until thick. Set aside until ready to serve with stuffed tenderloin.
The Boursin black pepper tart is a modern culinary spin-off. It combines classic French puff pastry with the brand’s iconic Cracked Black Pepper cheese. The base of this tart traces back to 1957 in Normandy, France, where cheesemaker François Boursin perfected his signature Gournay cheese.
As the brand expanded globally to over 35 countries, Boursin developed a cracked black pepper variety. This flavor infuses the brand’s signature rich, crumbly, and creamy base with lively black peppercorns to provide a distinctive, intense kick.
The Boursin black pepper tart is incredibly popular in Canada because it serves as an effortless, gourmet-level crowd-pleaser for entertaining. Canadians love how the lively kick of cracked black peppercorns perfectly balances the rich, creamy texture of the fresh soft cheese. Boursin is a staple in Canadian grocery stores, making it a highly convenient, affordable fridge staple.
Brion & I found this simple tart such a quick and easy way to have a nice tasty lunch.
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Boursin Black Pepper Tart
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Instructions
Pastry
Preheat oven to 400 F. Line a large baking sheet with parchment paper. Unfold the thawed puff pastry onto the parchment. Roll slightly to smooth out the creases. Using a sharp knife, gently score a 1/2" border around the perimeter of the dough without cutting all the way through. Prick the center area all over with a fork to prevent bubbling. Brush the outer border, ONLY, with the egg wash. Bake for 10 minutes or until it BEGINS to turn LIGHT golden brown.
Bacon
While pastry is baking, cook bacon in a saucepan over medium heat until slightly crisp. Drain on paper towels & chop into small bits. Leave about 1 Tbsp of bacon drippings in saucepan for the mushrooms.
Mushrooms
Add butter & olive oil to saucepan with bacon drippings over medium-high heat. Add sliced mushrooms. Sauté undisturbed for 2-3 minutes to get a nice brown sear, then toss in garlic. Cook for another 5 minutes until tender. Season with salt & pepper & remove from heat.
Assemble & Bake
Remove puff pastry tart shell from oven. If the center puffed up, gently press it with the back of a spoon.
Crumble or spread the Boursin cheese evenly across the center of the pastry. staying inside the scored border.
Top the cheese with the cooked mushrooms, bacon bits & thin tomato slices. Sprinkle with a bit more salt & pepper.
Return tart to the oven for 10-12 minutes or until tomatoes a roasted, cheese is melted & pastry edges are a deeper golden brown.
Remove from oven & top with arugula before slicing. Serve warm or at room temperature.
One of the many aspects of Mexican food that has been essential for so many years is chicken. Chicken has played a massive role in both Mexico’s food and culture for centuries. Today, it is still one of the most popularly consumed forms of protein across the country and can be added into any dish perfectly.
Today’s blog recipe is juicy, flavorful Mexican-inspired chicken smothered in a creamy, rich cheese sauce and served over Mexican rice. To say Mexican rice is simply just rice is an understatement. Mexican rice comes from a flavorful history and is served a number of different ways. For example, in Northern Mexico, Mexican rice is typically prepared with chicken broth and flavored with tomato. In Southern Mexico, white rice is more common as a side to many dishes. Common ingredients in Mexican rice typically include spices like cumin, cilantro, parsley, and tomato sauce or salsa.
Mexican rice is prepared by browning long-grain rice in cooking oil, then flavoring it with onion, garlic, and tomato sauce, salsa, or paste. Typically, parsley and cilantro are added to enhance the flavor and color of the rice. Often, Mexican rice is seasoned with cumin, chili powder, and other spices. Traditionally, vegetables like carrot and corn are added into the rice to add another layer of texture.
Mexican rice is more than just a side dish; it’s a symbol of the rich culinary heritage of Mexico. From its origins as a humble fusion of Spanish and indigenous ingredients to the diverse regional variations that exist today, Mexican rice is a dish that continues to evolve while remaining rooted in tradition.
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Mexican Chicken & Rice w/ Cheese Sauce
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Instructions
Chicken
Mix together your seasonings & season both sides of the chicken breasts well. Heat a grill pan over medium to high heat & grill the chicken until done. Set aside.
Cheese Sauce
In a medium sized sauce pot, melt butter over medium heat. Whisk in flour & cook until it begins to just bubble around the edges.
Add in the milk, slowly, whisking to combine as you go. Continue to whisk until mix as heated through. It needs to be hot enough to melt the cheese, but not boiling.
When the mix is hot, start whisking in cheese in small amounts at a time until all of the cheese has been mixed in. Once the cheese is melted, stir in the paprika & cayenne pepper. Season with salt if needed. Serve hot over the chicken.
Rice
In a large saucepan, heat the oil over medium heat. Add the rice, stir to coat in the oil & cook until slightly golden. Stir in the garlic, salt & cumin.
Add the tomato sauce & chicken broth. Turn the heat to medium high heat & bring the mix to a boil.
Once boiling, reduce heat to low, cover with a lid & allow to simmer for 20 to 25 minutes. Remove from heat, toss in freshly chopped cilantro, stir to combine.
Serve under Mexican chicken topped with cheese sauce.
