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Pork Tenderloin in Mushroom Sauce w/ Pasta

Pork tenderloin has always been one of my favorite cuts of meat. One of the easiest ways to transform everyday pork into a special occasion main dish. It’s the best part of a pork chop without bone or fat and has that melt-in-your-mouth tenderness.

While the tenderloin is highly valued for its gentle texture, they are often sold with a stretch of membrane called the silver skin as well as some extra fat. It can be helpful to leave some of the fat on this extra-lean cut of meat for flavor, but the silver skin is going to be nothing but trouble.

Not only will this membrane remain tough after it’s cooked and ruin the tenderloin’s texture, but it will also cause it to buckle and cook unevenly. That buckling occurs when fat, or in this case tissue, cooks and shrinks at a different rate than the meat causing it to become oddly shaped. The best way to deal with this is to simply slip a thin-bladed knife under the membrane and gently slice it away from the meat. Repeat this until every bit of the silver skin is removed completely from the meat.

Serving pork with pasta is a comforting and simple dish perfect for any night of the week.

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 Pork Tenderloin in Mushroom Sauce w/ Pasta
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Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
Servings
Ingredients
Pork Tenderloin
Mushroom Sauce
Pasta
Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
Servings
Ingredients
Pork Tenderloin
Mushroom Sauce
Pasta
Votes: 1
Rating: 5
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Instructions
Pork Tenderloin
  1. Slice pork tenderloin into several medallions, about 1-inch thick. On a large plate or use a zip lock bag, mix flour, garlic powder, onion powder, paprika, & salt/pepper. Dredge pork medallions in seasoned flour & sear them in light olive oil on medium-high heat until golden brown. Set aside to a warm place.
Mushroom Sauce
  1. Reduce heat to medium, add butter & light olive oil. Add sliced onion & mushrooms to the pan. Sauté until mushrooms are browned & onions are caramelized.
  2. Add garlic & cook for a minute. Add 2 tablespoons of flour & mix well. Add vegetable broth, ­scraping up all the bits in the bottom of the pan. Stir in cream cheese (or your choice of dairy).
  3. Return cooked pork to the pan & simmer for 1 – 2 minutes until the sauce thickens into a gravy consistency (it will thicken more as you serve). Adjust salt & pepper, to taste.
  4. Cook your choice of pasta according to the directions on the package. Add to the pan & mix with creamy mushroom sauce.
  5. Garnish with chives, thyme, dill, or fresh parsley if you wish. Serve.

Raspberry Cheesecakes

I realize raspberry season in our part of the country is still a number of months away. I still see nothing wrong with using some of those frozen ones from last year’s crop. If there’s one thing I love, it’s an easy dessert that is still totally delicious. Combining raspberries and cream cheese is a match made in heaven. 

Vividly pink and exquisitely perfumed makes raspberries so hard to resist. I think I’ve tried to use them in everything imaginable. For one company event some years ago, I was trying to come up with a sauce that would take my cream puffs to the ‘next level’. I decided to put some Chambord raspberry liqueur in it. Chambord is created using black and red raspberries, vanilla, citrus peel, honey and hints of fragrant herbs. I definitely could say I think I ‘nailed it’ with that raspberry drizzle.

Although the red raspberries seem to be the most popular and well known, I have tasted the gold ones as well. Fall Gold raspberries ripen in the late part of the season, becoming very large and sweet. If you get a chance, they are certainly worth trying.

It seems strange that raspberries are actually a member of the rose ‘family’ and not considered a true berry. Regardless, they are certainly delicious to eat and always give such great eye appeal to everything they are used in. Cheesecake has become such a global favorite, you might say, it’s a work of art that comes easily.

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 Raspberry Cheesecakes
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Keyword raspberry cheesecakes
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MINIS
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Base
Filling
Toppings
Keyword raspberry cheesecakes
Servings
MINIS
Ingredients
Base
Filling
Toppings
Votes: 1
Rating: 5
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Instructions
Base
  1. Preheat oven to 350 F. Have 2 mini 12-cup cheesecake pans available (the ones with the removable bottoms) OR use a 12 count cupcake pan with cupcake liners. Set aside.
  2. In a small mixing bowl, combine the graham cracker crumbs, sugar & melted butter. Mix until a crumby mixture forms. Evenly distribute the mixture into either 24 mini cheesecake pan cups or 12 regular paper lined cupcake cups & press firmly into an even layer.
  3. Bake the graham cracker crusts for 5 minutes. Remove the baked crusts from the oven & let cool while you make the filling.
Filling
  1. Add the frozen raspberries to a medium saucepan. Let the berries simmer for about 5 minutes, stirring occasionally, until the berries break & begin to dissolve into a syrup.
  2. Remove from the heat & strain the berries to remove the seeds. Allow the syrup to chill in the refrigerator until ready to use.
  3. In a large mixing bowl, beat the cream cheese & sugar until smooth. Add the sour cream, vanilla & raspberry syrup (reserve a small amount to use when decorating baked cheesecakes if you wish). Mix until completely combined.
  4. Add the eggs & mix again just until combined.
  5. Evenly distribute the cheesecake filling into pans of choice. Bake for 20-25 minutes, or until the centers are still slightly jiggly but not runny.
  6. Remove from the oven & allow to cool at room temperature. Move to the fridge & let them chill for at least 2 hours before removing from pans & papers.
  7. If desired, top with whipped cream, some reserved syrup & fresh raspberries before serving.

Hot Roast Beef Sandwiches w/ Onion Jam

CELEBRATING MAY LONG WEEK-END!

This distinctly Canadian holiday serves as the official marker to end winter. Even if the date marks the informal start of summer, you could be planning for a backyard barbecue or an impromptu indoor shut-in due to an array of snow, sleet, rain or hail.

But for Canadians, it is a good excuse to celebrate the beginning of the summer season. Canadians jokingly refer to ‘Victoria Day’ as May ‘two-four’ day. This is an inside joke which refers to a case of beer, containing 24 cans. For most Canadians, this is the first warm-ish long weekend since Easter, so they head to campsites armed with a 24 case of beer. Although we hang on to the Victoria Day name for old times’ sake, somehow it seems we are really celebrating the beginning of the summer season.  May ‘two-four’ is probably the more accurate moniker.

Hot roast beef sandwiches with onion jam are perfect for today. They will work if you are outside or indoors. Layers of shaved roast beef are piled on top of garlic rolls and topped with melted mozzarella and a homemade sticky-sweet onion jam. The onion jam used for this roast beef sandwich just takes it to the next level!

Onion jam is an extremely versatile condiment that can be used in many ways such as a spread on crackers or crostini, as a pizza topping, in salad dressings, or as a complement to roasted vegetables. You can also add it to mini tarts and puff pastry appetizers, your favorite burger patty, a cheese board, or as a topping for both a tart and focaccia or swirl it into macaroni and cheese. 

Its unique flavor can be sweet and savory and can include a variety of flavors like red wine vinegar, balsamic vinegar, black pepper, lemon juice, and lemon zest. In terms of consistency, it is not unlike a fruit preserve, as the pieces of diced onion are intact and still look like an onion and it is spoon able just like a fruit preserve.

Enjoy your holiday weekend to the fullest!

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 Hot Roast Beef Sandwiches w/ Onion Jam
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Course Lunch
Cuisine Canadian
Keyword hot roast beef buns w/ onion jam
Servings
Ingredients
For the Garlic 'Bread'
Onion Jam
For the Sandwiches
Course Lunch
Cuisine Canadian
Keyword hot roast beef buns w/ onion jam
Servings
Ingredients
For the Garlic 'Bread'
Onion Jam
For the Sandwiches
Votes: 1
Rating: 5
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Instructions
Garlic/Cheese 'Bread'
  1. Sauté the garlic in the butter & oil for 2-3 minutes over medium-low heat or until fragrant. Turn off the heat & add in the crushed red pepper flakes & parsley along with a pinch of salt (to taste).
  2. Lay bread slices out on work surface & distribute the garlic butter over all. Sprinkle with the Pecorino. Set aside.
Onion Jam
  1. Sauté the onions in olive oil over medium heat until golden (about 15 minutes). Add the salt, sugar, balsamic vinegar & thyme. Cook for another 10 minutes or until the jam has thickened. Taste & adjust salt, pepper & sugar levels to taste. Pour the jam into a bowl & set aside.
Sandwich Assembly
  1. Preheat panini grill to 350 F.
  2. Divide roast beef into 4 portions & place on 4 of the slices of garlic bread then top with mozzarella, dividing evenly.
  3. Spread the onion jam on top of the mozzarella then place the remaining 4 slices of garlic bread on top of the sandwich. Grill on a panini grill until golden & slightly crispy.
Recipe Notes

• 3/4 cup of sugar will yield a moderately sweet onion jam. Feel free to use more or less sugar to taste.

Poor Man’s Lobster

I’m not sure about you, but lobster is a rare treat in our household because it’s so expensive. ‘Poor Mans Lobster’ with melted butter is a dish that is made with white fish, so it tastes just like lobster, but it doesn’t cost a fortune. 

When the first European settlers reached North America, lobsters were so plentiful that they would reportedly wash ashore in piles up to 2 feet high. Their bounty made them a precious source of sustenance during hard times—and gave them a lowbrow reputation as the poor man’s protein. Instead of this leading to seafood festivals and celebrations like the clambake, colonists were just super embarrassed by all of, what they called ‘the ‘cockroaches of the sea’. These hard-shelled creatures were even used as fertilizer and fish bait because there were just so many around. Dirt-cheap because they were so copious, lobsters were routinely fed to prisoners, apprentices, slaves and children during the colonial era and beyond.

However, all this started to change in the mid 1800’s because of canned food and trains. Lobster actually became one of the most popular canned products on the market. Later, during World War II, canned lobster was used to feed soldiers. 

Once railroad transportation began to make travel easier, more and more people began to experience the taste for lobster. Thanks to the cheap price tag and the copious quantities, lobster was served on passenger trains. Passengers were intrigued by the dish and word began to spread about the rediscovered cuisine.

Before long, demand and prices for lobster both increased, as the crustacean was ultimately rebranded by the North American population from a food for the poor to a far more decadent dish.

Today, poor man’s lobster refers to a dish made of white fish, cooked in the style of lobster, mimicking many of the similar flavors. Once simmered in boiling water, dipped in butter, with a squeeze of lemon, it takes on a taste like cooked lobster.

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 Poor Man's Lobster
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Course Main Dish
Cuisine North American
Keyword poor man's lobster
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Ingredients
Course Main Dish
Cuisine North American
Keyword poor man's lobster
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat broiler.
  2. In a bowl, mix together water, sugar & salt then add to a large skillet.
  3. Place fish filets in the skillet & bring to a gentle simmer. Cook the cod by avoiding a hard boil during the poaching step. Keep the water at a gentle simmer & watch the cooking time closely ... overcooking is the main cause of rubbery fish.
  4. After poaching, transfer the cod to a baking sheet, brush with some melted butter & season with paprika.
  5. Broil for about 7 minutes on low until fish flakes easily with a fork.
  6. Brush with more butter & juice from the lemon & serve.
  7. This meal is nice served with broccoli or green beans & roasted potatoes or rice. We added some 'Cheddar Bay Bread' as well.

Stuffed Mushroom Casserole

Revisiting Stuffed Mushrooms!

I’m sure the appeal of mushrooms isn’t for everyone. Brion & I love that earthy taste. There is hardly anything you can’t use mushrooms in from appetizers to main course.

I remember when I was growing up on the farm, we would sometimes find edible mushrooms especially on humid days. My father had an area where hay bales were kept for feeding the cattle in the winter. It seemed this was where these mushrooms would pop up. There was never any great amount — just enough so we each had a taste. My mother would fry them in butter, and they were so good.

When it comes to party appetizers, stuffed mushrooms have to be one of the all-time favorites. Earthy, buttery mushrooms filled with creamy cheese and topped off with crispy breadcrumbs… what’s not to love? Really, the only thing I don’t love about this appetizer is the assembly. But, you can save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction of the prep time.

I always love a good recipe shortcut, and this delicious stuffed mushroom casserole transforms this classic appetizer into a super easy casserole!

Earthy mushrooms are harmonized with creamy cheeses, aromatic garlic, and crispy breadcrumbs for the ultimate stuffed mushroom ‘casserole‘ experience.

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 Stuffed Mushroom Casserole
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Course Main Dish
Keyword stuffed mushroom casserole
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Ingredients
Course Main Dish
Keyword stuffed mushroom casserole
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F.
  2. In a large saucepan, warm oil over medium heat. Place quartered mushrooms & sliced leeks in the saucepan. Season with salt & pepper. Saute until veggies are softened & most of the moisture has evaporated, approximately 7-9 minutes.
  3. Add garlic & sauté about 1 more minute. Add cream cheese, stirring until mushrooms are uniformly coated with the melting cheese.
  4. Remove saucepan from heat & mix in mozzarella, 1/2 cup breadcrumbs & 1/4 cup parmesan cheese. After combining, transfer the mixture into a lightly greased 8 X 8-inch baking dish, ensuring even distribution.
  5. In a separate small bowl, combine finely chopped parsley, melted butter, remaining parmesan & breadcrumbs. Once mixed, evenly sprinkle this topping over the mushroom mixture.
  6. Bake until breadcrumb topping is golden, about 25-30 minutes.

Rhubarb Carrot Cake

CELEBRATING MOTHER’S DAY!

Here in Canada, we set aside the second Sunday in May to honor our mother’s with expressions of love and gratitude.

As I grow older, I realize how many ways I unconsciously emulate my mother. I loved everything about her and as a kid I could never imagine life without her. But in the natural sequence of events, that’s not how it works. I guess along with many other things, I’m grateful for the fact that she was there through my childhood. She passed away at the age of sixty and although she is no longer on this earth, her wonderful memory will live on in our hearts forever.

We are fortunate to still have Brion’s mother, Dolores. We have been able to spend a bit of time with her recently, which was so precious.

This blog is especially to honor: the special memories of my mother for her endless giving of selfless love – my mother-in-law, Dolores, for her kind ways and raising that ‘special’ man I love sharing my life with –my sister Loretta who passed away 3 years ago and to my sisters, Marilyn & Rita, who give so much of themselves to be the great mom’s they are.

In honor of these special women, I’d like to post something to ‘celebrate’ this day. My choice this year is a rhubarb carrot cake with rhubarb cream cheese frosting.

Rhubarb has been a staple in Canadian history since the days of early European settlement, valued for its hardiness, versatility, and medicinal properties. Rhubarb was a reliable perennial for homesteaders and pioneers due to its ability to thrive in Canada’s cold climate. When the homesteaders moved on, and their farms crumbled back into the ground, the rhubarb patch often persisted. The same is true of modern-day cities; every time a house in an older neighborhood is demolished, the rhubarb often remains. The distinctive plants that remain on abandoned farmsteads across the country are a testament to this hardy heritage.

I recall with fond memory, my mother having at least six huge rhubarb plants that bordered her large produce garden on our family farm. At that time I really didn’t take a lot of interest in them, they were just always there and grew huge without anything more than rain and sunshine. Now, of course I love using rhubarb in everything I can think of, sweet or savory.

Vegetable cakes are great for making the most of the seasons. This recipe for rhubarb carrot cake is a recent, modern fusion of two older dessert traditions: carrot cake and rhubarb cake. The combination likely emerged in the late 20th or early 21st century as bakers experimented with popular seasonal flavors. What makes this rhubarb carrot cake so appealing is how the sweet, earthy carrots balance out the sharp tartness of fresh rhubarb. The carrots add this incredible moisture and natural sweetness, while the rhubarb provides these amazing tangy bursts that keep every bite interesting.

This ‘sophisticated’ cake features winter carrots and the first rhubarb of the year in a marvelous merging of two seasons. Of course, the rhubarb cream cheese frosting is truly ‘the icing on the cake’.

I hope anyone trying this recipe enjoys it as much as Brion & I did.

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 Rhubarb Carrot Cake
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Course dessert
Cuisine Canadian
Keyword rhubarb carrot cake
Servings
Ingredients
Cake
Rhubarb Cream Cheese Frosting
Course dessert
Cuisine Canadian
Keyword rhubarb carrot cake
Servings
Ingredients
Cake
Rhubarb Cream Cheese Frosting
Votes: 1
Rating: 5
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Instructions
Rhubarb Frosting
  1. Combine chopped rhubarb, sugar & a splash of water in a saucepan on medium low heat. Stir regularly until rhubarb reduces. Adjust heat to low & continue stirring for 20 minutes until rhubarb thickens into a jam. Transfer rhubarb jam to a glass bowl & cool in the refrigerator.
  2. Whip butter & cream cheese on high until creamy. Add the rhubarb jam & vanilla to cream cheese mixture. Beat until combined. Add powdered sugar 1/2 a cup at a time & beat until smooth. Refrigerate until ready to use.
Cake
  1. Preheat the oven to 350 F. Butter either a 9 x 13-inch baking pan or 2 round 8-inch cake pans.
  2. In a large bowl, whisk together the eggs, melted butter, sugar, brown sugar & buttermilk.
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, ginger & salt. Add to the egg mixture & blend well. Add the carrots & rhubarb, gently fold until evenly incorporated into the batter. Pour the batter into the prepared pan(s) & bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
Assembly
  1. If baking cake in the 2 layer version, spread the bottom of one cake with a bit of the frosting then top it with the other layer. Frost entire cake with remaining rhubarb frosting & decorate as you wish.
Recipe Notes

• Since there is only the two of us, I only used one layer & froze the other one for another time.

Coho Salmon & Leeks Baked in Mustard Sauce

Leeks are an edible plant used in many different cuisines. Closely related to onions, garlic, and scallions, the edible parts of leeks are the tightly bound leaf sheaths that form stalk-like bases, which transition into flat leaves. Leeks are quite mild which makes them perfect to pair with simple veggies in the spring like asparagus and peas, and heartier veggies in the fall like winter squash and potatoes.

When leeks are grown, soil is piled up around them, so that more of the leek is hidden from the sun, and therefore lighter in color and more tender. What produces a beautiful leek, a long pale body, also results in sand and dirt being lodged deep inside the leek.

Leeks straddle the line between aromatic and fresh vegetables, with the seasoning qualities of ‘the gourmet’s onion’ and the delicate flavor and texture of ‘the poor man’s asparagus’.

Leeks can be used interchangeably with onions in most recipes for soups, casseroles, and stews to add a subtle, more complex flavor. One way to showcase this flavorful onion is to make it the star of the show as I’ve done here in this leek dish with salmon in mustard sauce.

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 Coho Salmon & Leeks Baked In Mustard Sauce
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Course Main Dish
Cuisine Canadian
Keyword leek dish w/ salmon in mustard sauce
Servings
Ingredients
Salmon / Leeks
Sauce
Course Main Dish
Cuisine Canadian
Keyword leek dish w/ salmon in mustard sauce
Servings
Ingredients
Salmon / Leeks
Sauce
Votes: 1
Rating: 5
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Instructions
Salmon / Leeks
  1. Clean & remove skin from salmon fillet. Wash leeks & remove thicker outer layer, which can remain a bit tough. Cut the leeks into pieces approximately 1 1/2-inches in length. In the microwave steam dish, cook leek for 8 minutes until al dente. Drain & set aside.
  2. Whisk all sauce ingredients together in a small saucepan over low heat. Warm through for 2-3 minutes, but do not boil.
Sauce
  1. Whisk all sauce ingredients together in a small saucepan over low heat. Warm through for 2-3 minutes, but do not boil.
Assembly / Baking
  1. Place salmon fillet in the center of a large baking dish. Surround with pre-cooked leeks & spread mustard sauce carefully over all.
  2. Bake for about 20 minutes or until salmon flakes easily. Serve with orzo or mashed potatoes.

Taco Stuffed Sweet Potatoes

CELEBRATING CINCO de MAYO!

Remember those Taco Bell commercials with the slogan, ‘think outside the bun’? Taco-stuffed sweet potatoes are a perfect example of that.

Cinco de Mayo commemorates a regional Mexican military battle that has nothing to do with Mexican independence. It’s kind of the equivalent of Victoria Day in Canada but it has evolved to become a big celebration of Mexican cuisine and culture in the USA and Canada.

The taco as we know it today is a blend of ancient Mexican recipes and international influences. However, before it was known in North America, natives in Mexico were eating a version that looked quite different.

In traditional Mexican cuisine, ground beef tacos are not as common as tacos made with other types of meat preparations. Ground beef tacos with toppings like shredded lettuce, cheese, and sour cream are more commonly found in Tex-Mex or North Americanized Mexican food.

This tender baked sweet potato is stuffed with spicy, juicy, ground turkey and tomatoes then topped with grated cheese. No bun (or tortilla) required on this Cinco de Mayo.

Native to Central and South America, sweet potatoes are some of the oldest vegetables on the planet. Distantly related to commonplace, starchy Russets and Yukon Golds. Western markets have tagged some sweet potatoes with the deceptive name ‘yams’ to differentiate the southern from the northern crops. True yams are rough-skinned tubers, related to lilies.

Cinco de Mayo just got an upgrade with all the things you love about tacos inside the deliciousness of a freshly baked sweet potato.

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 Taco Stuffed Sweet Potatoes
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Course Main Dish
Cuisine Mexican
Keyword taco stuffed sweet potatoes
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Ingredients
Course Main Dish
Cuisine Mexican
Keyword taco stuffed sweet potatoes
Servings
Ingredients
Votes: 1
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Instructions
  1. Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle.
  2. Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes & place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoons salt and ¼ teaspoon pepper. Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.
  3. Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey & cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chili powder, remaining ¾ teaspoon cumin, oregano, paprika, & remaining ⅛ teaspoon salt & pepper. Cook for 1 minute. Stir in the crushed tomatoes.
  4. Preheat the broiler. Spoon the turkey mixture into each sweet potato skin. Top each with 1 tablespoon grated cheese. Broil until the cheese is melted, about 30 seconds. Garnish with sliced green onions. Serve.

Italian Chicken, Potato & Green Bean Bake

This dish likely evolved from rustic Italian North American home cooking, where ‘dump and bake’ meals became popular in the 1970s and 80s for their minimal cleanup. It combines affordable proteins (chicken) with pantry staples (potatoes, canned or frozen green beans) and a fat source (butter or olive oil) to create a savory, tender meal.

The ‘Italian’ moniker comes primarily from the Italian herb seasoning used to coat the ingredients, rather than from traditional Italian culinary techniques. Dry herb blends became widely available in the mid-20th century, allowing home cooks to easily create Italian flavors without needing an extensive spice rack.

Soldiers returning from WWII brought home a taste for Italian flavors—specifically oregano on pizza—which paved the way for a market for Italian flavored products.

You generally won’t find this pre-mixed blend in Italy; Italian cooks typically use fresh herbs (like basil, parsley, or rosemary) individually or in regional combinations rather than a single ‘all-purpose’ dried mix. 

The classic blend typically includes dried oregano, basil, thyme, rosemary, sage, and marjoram. 

The Italian chicken, potato and green bean casserole is enjoyed for its ability to transform simple, humble ingredients into a comforting, nutritious, and versatile dish.

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 Italian Chicken, Potato & Green Bean Bake
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Course Main Dish
Cuisine North American
Keyword Italian chicken, potato & green bean bake
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Ingredients
Course Main Dish
Cuisine North American
Keyword Italian chicken, potato & green bean bake
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat the oven to 400 F.
  2. In a large mixing bowl, add the chicken, potatoes & green beans. Drizzle the olive oil over the ingredients in the bowl. Add Italian seasoning, garlic powder, onion powder, rosemary, basil, salt & pepper. Toss everything together until the chicken, potatoes & green beans are evenly coated with oil & seasoning.
  3. Transfer the mixture into a 9 x 13-inch baking dish, placing the chicken breasts in the center. Arrange the potatoes around the chicken & place the green beans on top. Cover the dish with aluminum foil (optional for a softer finish) or leave uncovered for a bit more crispiness.
  4. Bake for 35-40 minutes or until the chicken is cooked through & the potatoes are tender. If desired, sprinkle grated Parmesan cheese over the chicken & vegetables during the last 5 minutes of baking for a cheesy finish.

Red Lobster Copycat Cheddar Bay (Biscuit) Bread

Copycat recipes have become increasingly popular in recent years, particularly among amateur cooks looking to recreate the flavors and presentation of their favorite restaurant dishes. A copycat recipe can be an excellent way to enjoy a favorite dish without the hassle of dining out or ordering in. By blending precision and creative ingenuity, a knowledgeable cook can craft a perfect facsimile of any beloved dish to impress even the most discriminating palate.

When Red Lobster’s cheddar bay biscuits first hit tables in the early 1990s, the biscuits were called ‘freshly baked, hot cheese garlic bread’. By 1996, they had stepped into their proper name: Cheddar Bay Biscuits. In 1992, Kurt Hankins, then-head of Red Lobster’s culinary development team, created these delectable biscuits. Inspired by Texas Toast and French bread, he adapted a traditional biscuit recipe by substituting sugar with garlic and adding cheese. 

Contrary to what the name suggests, Cheddar Bay isn’t an actual location. Red Lobster used this whimsical name ‘to reflect the seaside atmosphere of Red Lobster restaurants.’ Initially, the biscuits were served on trays in the waiting area as an appetizer while guests waited for their tables. The marketing tactic worked, but it became too successful. Demand for Cheddar Bay Biscuits overwhelmed the servers in the lobby, so Red Lobster moved the biscuit-dining experience to the tables.

Red Lobster’s cheddar bay biscuits are top tier bread sides, so why not make it into loaf form? This bread is oozing with cheesy flavor and the garlic butter topping is the icing on the quick bread you might say!

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 Red Lobster Copycat Cheddar Bay (Biscuit) Bread
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Course side dish
Cuisine American
Keyword Red Lobster copycat cheddar bay biscuit bread
Servings
SERVINGS
Ingredients
Bread
Topping
Course side dish
Cuisine American
Keyword Red Lobster copycat cheddar bay biscuit bread
Servings
SERVINGS
Ingredients
Bread
Topping
Votes: 1
Rating: 5
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Instructions
Bread
  1. Preheat oven to 350 F. Spray or grease a 12 x 4-inch loaf pan.
  2. Combine yeast, lukewarm water & 1 tsp sugar. Set aside for 5 minutes or until thick & foamy.
  3. In a large bowl whisk together flour, baking powder, baking soda, sugar & Old Bay seasoning.
  4. Using a pastry blender, cut cold butter into dry ingredients until butter is the size of peas. Add buttermilk then yeast mixture. Stir in cheddar cheese & dill. Do not over mix.
  5. Place batter in greased baking pan & lightly level out.
  6. Bake for 25 minutes or until bread tests done with a wooden pick.
Topping
  1. In a small dish, whisk together melted butter & garlic powder. Brush with garlic butter.
  2. Serve warm.