Blog – Recipes

Creamy Seafood Stuffed Shells

Somewhere along the way, I became interested in the iconic Old Bay Seasoning. It seemed I was forever looking for that special something that would elevate seafood dishes from basic to ‘wow’ that’s good! Once I tried Old Bay seasoning it became a pantry staple for me.

Old Bay seasoning is a blend of herbs and spices that is currently marketed by McCormick & Company, and produced in Maryland, USA. It is produced in the Chesapeake Bay area where it was developed by German immigrant Gustav Brunn in the 1940s, and where the seasoning is very popular to this day. At that time, crabs were so plentiful that bars in Baltimore, Maryland offered them free and seasonings like Old Bay were created to encourage patrons to purchase more beverages.

Old Bay Seasoning is named after the Old Bay Line, a passenger ship line that sailed the waters of the Chesapeake Bay from Baltimore to Norfolk, Virginia, in the early 1900s. Gustav Brunn’s company became the Old Bay Company, producing crab seasonings in the unique yellow can container until the company was purchased by McCormick & Co around 1990.

Old Bay is known for its savory, aromatic, quite salty, and reasonably spicy flavor. The presence of warm, slightly sweet spices balanced by the fairly modest amount of heat from red pepper and dry mustard harmonizes beautifully with the distinct flavor of celery seed.

While it was initially marketed as a seasoning for seafood, specifically crab, Old Bay has since become a versatile ingredient in a wide range of dishes, including poultry, meats, vegetables, soups, stews, and snacks. It adds depth of flavor and a touch of nostalgia to recipes, evoking memories of summertime seafood boils. Its versatility has made it a staple in kitchens worldwide.

It definitely adds some flavor to these stuffed shells I’m making today.

Print Recipe
 Creamy Seafood Stuffed Shells
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword creamy seafood stuffed shells
Servings
SHELLS
Ingredients
Pasta
Filling
Sauce
Course Main Dish
Cuisine American
Keyword creamy seafood stuffed shells
Servings
SHELLS
Ingredients
Pasta
Filling
Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pasta
  1. Cook pasta according to package directions.
Filling
  1. Melt 2 Tbsp butter and oil in a large skillet over med-low heat and sauté onions until tender. Stir in the clam juice and chicken broth and bring the mixture to a boil.
  2. Once boiling, add in the shrimp, scallops, crab meat & 1/4 tsp. Old Bay seasoning. Return to a boil, then reduce heat & let simmer for 4-5 minutes until the seafood is cooked through (shrimp is pink & scallops opaque). Drain the seafood, reserving the liquid. Set aside.
Sauce
  1. Set a large saucepan over med-low heat & melt the remaining 1 cup butter. Stir in the flour & mix until smooth. Gradually add in the milk & reserved liquid while continuously stirring. Sprinkle in 1 tsp of the seasoning. Bring the sauce to a boil & cook, continuing to stir, for about 2 minutes until thickened.
  2. Remove from the heat; stir in cream and half of the cheese. Stir 3/4 cup white sauce into the seafood mixture.
Assembly/Baking
  1. Preheat oven to 350 F.
  2. Drain and rinse pasta. Spread 1/2 cup white sauce in a 13x9-in. baking dish. Fill each of the shells with the seafood mixture & place in rows over the sauce. Top with remaining sauce & cheese. Sprinkle with the remaining seafood seasoning.
  3. Bake, uncovered, until golden brown & bubbling, about 30 minutes. If desired, top with additional chopped green onions.

Roasted Cornish Hens w/ Mushroom Barley Pilaf

EASTER GREETINGS!

Easter is synonymous with spring; it represents a time of renewal. The winter months are now in our rear-view mirrors, and we can look forward to those wonderful summer days. Fresh new buds are on the trees, just waiting to burst out as the season unfolds. Everything speaks of new life and fresh hope. Spring is so unique (even if we still have snow on the ground in our part of the country).

Whether or not you’re religious, Easter has some pretty magical facets to it. I remember as a kid the ‘secret bunny’ leaving colorful eggs and little baskets filled with a few goodies. My sisters and I always got a new Easter dress and ‘straw bonnet’ to wear to the church service. Then of course, the wonderful Easter meal itself.

According to legend, the Cornish game hen was actually ‘invented’. The original breeder was a woman by the name of ‘Tea’ Makowsky.  At the age of 15, she moved to Paris, France finding work at both a milliner’s shop and a cheese shop. It was here she met her husband, and they married in 1933. Fleeing from the Nazis, they settled in the USA. After a fire destroyed their farm in 1949, the Makowskis, began experimenting and came up with a cross breed of Cornish game cocks and Plymouth Rock hens. The result was a plump little bird that matured quickly with all-white meat. In less than 5 weeks, the chicken was ready to be sold.

By the 1950’s, the Cornish Game Hen was fabulously popular. The usual weight is about 500-700 grams, which makes it ample for an individual serving. I remember in the 1970’s, Cornish game hens were considered to be a very upscale or exotic dinner and quite expensive.

I haven’t made any of these little ‘birds’ for a long time so I though they would make a nice Easter meal for Brion & I this year.

Print Recipe
 Roasted Cornish Hens w/ Mushroom Barley Pilaf
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword roasted cornish hens w/ mushroom barley pilaf
Servings
Ingredients
Cornish Game Hens
Mushroom Barley Pilaf
Course Main Dish
Cuisine American
Keyword roasted cornish hens w/ mushroom barley pilaf
Servings
Ingredients
Cornish Game Hens
Mushroom Barley Pilaf
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Remove the giblet packet (if present) from the cavity of the game hens. Carefully rinse the game hens under cold water. Thoroughly pat dry with paper toweling. Let sit at room temperature for 30 minutes.
  2. Preheat oven to 375 F.
  3. Make sure that the hens are completely dry: if not, pat dry again with paper toweling. Cover each hen with garlic mayo. Combine spice mixture in a small cup then sprinkle over hens. Set hens aside.
  4. Set a large, heavy-bottomed, oven-safe skillet or Dutch oven over medium heat & add the olive oil. Add the shallots, fresh mushrooms, barley, salt, & pepper. Sauté until the vegetables have softened slightly & the barley begins to give off a nutty, toasted fragrance, 5–7 minutes. Bring the heat to high while stirring & add the wine. Continue stirring until about half of the wine has been absorbed/reduced. Stir in the vegetable broth & rehydrated mushrooms. Remove from the heat.
  5. Set a small rack into the bottom of the pot. Place the hens on top of the rack (balance them against the sides of the pot, if necessary).
  6. Place the pot on the oven's middle rack & roast for 50 minutes, turning the pot a half turn once during the roast.
  7. Check the temperature of the hens by inserting an instant-read thermometer into the meatiest part of the thigh: the final temperature must reach 165 F. Continue roasting as needed. Also take note of the degree of browning: if the hens are browning too much, cover them with a piece of foil. If they are not browning enough, turn the broiler on high for the last ~5 minutes of cooking (estimate based on the temperature of the thigh meat). Watch carefully to prevent burning and give the pot a half-turn once during the broil.
  8. Remove the hens to a cutting board & rest for 10 minutes. Remove the rack from the pot & fluff the mushroom-barley pilaf with a fork. Before serving pilaf, sprinkle with finely grated parmesan if you wish.
Recipe Notes
  • To rehydrate the mushrooms, bring 3 ½ cups of water to a boil in a saucepan. Add the mushrooms, turn off the heat, and lid the saucepan. Let sit for 45 minutes. Remove the rehydrated mushrooms (reserve the liquid in the saucepan!). Rinse well, then pat dry with paper toweling before mincing. Strain the rehydrating liquid through a strainer lined with a layer of paper toweling. Keep this liquid to use for the vegetable broth.
  • The game hens should be sitting slightly above the level of the liquid. The rack insert from a pressure cooker/instant pot will work well to set the hens on top, balanced against the sides of the pot. 

Bacon & Egg Hot Cross Buns

CELEBRATING GOOD FRIDAY!

Here’s a savory twist on the classic Easter hot cross bun you might enjoy!

One of the food items I love most about the Easter season is . . .  Hot Cross Buns!   Although they are generally available all year round now it seems, Brion & I prefer to reserve them for an Easter treat. I think when something becomes an everyday thing it loses its ‘specialness’.

The tradition of marking buns with a cross on the top goes a long way back in time. Pagon Saxons baked cross buns at this time of year to mark the beginning of spring, in honor of their god Eostre. The cross was representative of the four seasons along with the four quarters of the moon, the wheel of life and a rebirth of the earth after the long winter. Christians adapted the cross when an Anglican monk baked the buns and marked them with a cross in honor of Good Friday.  The buns were usually served on Good Friday, marking the end of Lent and the spices are said to represent the spices used to embalm the Savior after his crucifixion.

Every year at this time, I enjoy making some version of hot cross buns or bread. Generally, I stick to the sweet kinds but this year I thought I’d take it to the savory side. These avocado, bacon & egg hot cross buns are just the thing to kick off an excellent Easter brunch.

Print Recipe
 Bacon & Egg Hot Cross Buns
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch
Cuisine Canadian
Keyword bacon & egg hot cross buns
Servings
Ingredients
Savory Hot Cross Buns
Flour Paste
Other Ingredients to Assemble Brunch Buns
Course Brunch
Cuisine Canadian
Keyword bacon & egg hot cross buns
Servings
Ingredients
Savory Hot Cross Buns
Flour Paste
Other Ingredients to Assemble Brunch Buns
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Buns
  1. In a small bowl, combine warm milk, sugar & yeast. Let it sit for 5 minutes until foamy.
  2. In a large mixing bowl, combine flour, salt, garlic powder & dried herbs. Mix well.
  3. Add the yeast mixture, melted butter & beaten egg to the dry ingredients. Mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a kitchen towel & let it rise in a warm place for 1-2 hours until doubled in size.
  4. Punch down the dough & divide it into 8 equal portions. Flatten each portion & place a cube of cheese in the center. Fold the dough over the cheese & shape into a ball. Place the buns on a baking sheet lined with parchment paper. Cover with a kitchen towel & let them rise for another 30 minutes.
  5. Preheat oven to 375 F.
  6. In a small bowl, mix flour & water to make a paste. Transfer the paste to a piping bag or a plastic bag with a small corner cut off. Pipe a cross shape on top of each bun with the flour paste.
  7. Bake the buns for 15-20 minutes until golden brown. Remove from the oven & brush buns with melted butter. Allow the buns to cool for a few minutes before serving.
Assemble Bacon & Egg Buns
  1. Grate cheese & slice tomato or ready tomato sauce.
  2. On a griddle, fry bacon until it is beginning to crisp. Blot bacon on paper towels then set aside to keep warm.
  3. Slice buns in half & LIGHTLY butter cut sides. Wipe excess bacon drippings off griddle then place buns on it to toast lightly. Remove to serving platter & keep warm. Place 8 eggs on the griddle & cook just until whites are set.
  4. Top each toasted bun base with an egg, bacon, cheese, sauce (or tomato slice) & avocado slices. Season with salt & pepper. Sandwich with bun tops & serve.
Recipe Notes

• Alternately, if there is no time for making the savory hot cross buns from scratch, purchased ones will work just as well.

Beef Noodle Stir Fry

The concept of combining beef, noodles, and stir-frying is a natural result of the widespread availability of these ingredients and the efficiency of the cooking method in Chinese cuisine. Specific ‘beef noodle stir-fry’ recipes vary widely by region, reflecting a long history of culinary evolution rather than a single point of origin. 

Udon noodles are used in beef stir-fry because their thickness allows them to soak up large amounts of stir-fry sauce, ensuring every bite is full of flavor. The noodles have a satisfyingly chewy and ‘meaty’ texture that holds up well to high heat and makes them excellent at absorbing flavorful sauces without becoming soggy. Because they are thick and filling, they make a very satisfying base for a beef stir-fry, especially when combined with other ingredients like vegetables and protein.

Many udon noodles, particularly frozen versions, are pre-cooked and can be added to the stir-fry with minimal preparation, making them a great option for quick weeknight meals. 

This is an easy version of beef noodle stir fry, but the taste is really good!

Print Recipe
 Beef Noodle Stir Fry
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Chinese
Keyword beef noodle stir fry
Servings
Ingredients
Sauce
Other Ingredients
Course Main Dish
Cuisine Chinese
Keyword beef noodle stir fry
Servings
Ingredients
Sauce
Other Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Sauce
  1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake & ground black pepper; set aside.
Stir Fry
  1. In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add beef & onions. Cook, flipping once, until browned, about 3-4 minutes; set aside.
  3. Stir in mushrooms, broccoli & carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef & soy sauce mixture until well combined, about 2-3 minutes.
  4. Serve immediately.
Recipe Notes

Udon noodles are a type of thick, chewy Japanese noodle made from wheat flour, water, and salt.

Pineapple Carrot Cake

Today, March 28th, marks the date of my mother’s birth. Although she left this earth 48 years ago, her memory remains crystal clear. She was a wonderful mother who made our lives so much better in ways we never realized. She set a good example just by the way she lived the ‘best version of herself’.

When this date rolls around each year, I like to post something on the blog that I think she would have enjoyed making. Baking was a ‘job’ she really seemed to enjoy, and our family certainly reaped the benefits of that.

Carrot cake is considered a spring dessert primarily due to its strong association with Easter celebrations, the bright, vibrant color of carrots representing the season. With Easter being just a week away I thought it would be a fitting recipe for today’s blog.

While it’s difficult to pinpoint the exact first instance of carrot cake being made in Canada, it’s likely that it became popular in the mid-20th century, alongside its rise in popularity in the United States. In the 1970’s, carrot cake was perceived as being ‘healthy’ due to the fact that carrots, raisins and nuts are all ‘good for us.’ Then along came that glorious cream cheese frosting that forever bonded the pair. While raisins are undoubtedly the oldest compliment to carrots, pineapple, apples or applesauce as well as walnuts have all become modern day add-ins of choice.

Today’s blog recipe for layered pineapple carrot cake is moist, not too sweet and filled with crushed pineapple and pecans. I’ve used a fluffy, pineapple cream cheese frosting for the filling as well as topping for this decadent dessert.

Print Recipe
 Pineapple Carrot Cake
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine Canadian
Keyword pineapple carrot cake
Servings
Ingredients
Cake
Pineapple Cream Cheese Frosting
Course dessert
Cuisine Canadian
Keyword pineapple carrot cake
Servings
Ingredients
Cake
Pineapple Cream Cheese Frosting
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Cake
  1. Place crushed pineapple in a fine mesh sieve over a bowl & push down on pineapple with a spoon to eliminate excess moisture. Set aside.
  2. Preheat oven to 325 F. Line three 8” round cake pans with parchment paper then spray with nonstick cooking spray WITH FLOUR or grease and flour pans.
  3. In a large bowl, mix all of the dry ingredients together. In a separate bowl, gently whisk eggs then stir in remaining wet ingredients, including drained pineapple, just until combined. DON'T OVERMIX.
  4. Stir wet ingredients into dry ingredients just until moistened, then stir in 2 ½ cups grated carrots until evenly combined, being careful NOT TO OVERMIX.
  5. Divide batter equally between prepared pans. Gently tap the pans a few times on the counter to get rid of air bubbles. Bake for 30-40 minutes, or until toothpick inserted into center comes out clean & the cakes begin to pull away from sides of pans.
  6. Let cakes cool in pans on wire racks for 15 minutes then invert onto wire racks to cool completely.
Pineapple Cream Cheese Frosting
  1. Using an electric mixer, beat the cream cheese & butter until creamy. Beat in the sour cream, vanilla & salt. Gradually beat in powdered sugar until the desired consistency is reached. Mix in pineapple preserves.
Assembly
  1. Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled cake.
  2. Top cake with ¾ cup frosting & spread evenly. Top with a second cake & spread evenly with ¾ cup frosting. Top with remaining cake.
  3. Create Crumb Layer by scooping 1 cup of frosting into a smaller bowl. Frost cake starting with the top and working down until the cake is evenly frosted, removing any excess frosting. Refrigerate cake 30 minutes or until crumb layer has set. Refrigerate remaining frosting until ready to use.
  4. Frost the outside of cake with the remaining frosting. Decorate as you wish. Serve cake cold or at room temperature.
Recipe Notes

As you may have noticed in the blog picture, I divided the batter into thirds. We gifted a friend with a 2 layer cake & Brion & I kept 1 layer for us.
For the decorations, I simmered some dried apricots in the extra pineapple juice for a few minutes then sliced them & added some pepita seeds as well as black sesame.

Egg Roll Soup

Egg roll soup is a modern culinary creation that reimagines the flavors of a traditional Chinese American egg roll in a deconstructed, liquid form, aiming to capture the flavor profile of the fried appetizer (typically cabbage, carrots, and pork or sausage) without the labor-intensive wrapping and deep-frying process.

The North American egg roll itself was invented in New York City in the early 1930s as a variation of traditional Chinese spring rolls. While some traditional, Chinese-influenced soups use similar ingredients (like egg drop soup), egg roll soup specifically mimics the savory, cabbage-heavy filling of the North American-born fried egg roll. 

The soup gained popularity in the 2010s as part of the ‘deconstructed’ food movement and the rise of specialty diets like Paleo, Keto, and Whole30. Just as modern egg rolls often contain no egg in the filling, egg roll soup rarely includes eggs, instead focusing on the savory-umami profile created by sesame oil, garlic, and ginger. To mimic the crunch of the missing wrapper, many versions are topped with fried wonton strips or crispy noodles.

Print Recipe
 Egg Roll Soup
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Chinese
Keyword egg roll soup
Servings
Ingredients
Course Main Dish
Cuisine Chinese
Keyword egg roll soup
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a large pot, heat vegetable oil over medium heat. Add the ground pork (or chicken) & cook until browned, breaking it up with a spoon.
  2. Add the onion, garlic & grated ginger to the pot. Sauté for 2-3 minutes, until fragrant & the onion is softened.
  3. Stir in the shredded cabbage & carrots, cooking for an additional 2 minutes until the vegetables begin to soften.
  4. Pour in the chicken broth, soy sauce, rice vinegar, sesame oil & black pepper. Bring the soup to a simmer over medium heat.
  5. If desired, add red pepper flakes for a spicy kick. Simmer the soup for 10-15 minutes until the vegetables are tender & flavors are well combined.
  6. Serve hot, garnished with sliced green onions.

Chicken Thigh Wellington w/ Mushrooms & Sun-Dried Tomatoes

Today, March 24, is the birthday of my brother, Tony. The only son in the family, it seemed quite unique that his birthday came in the middle of the same week as my parents birthdays.

The chicken thigh Wellington with mushrooms and sun-dried tomatoes is a modern, Mediterranean-inspired twist on the classic Beef Wellington, evolving from a formal 19th-century British dish into a more accessible, flavorful home-cooked meal.

While early chicken Wellingtons used breast, the shift to chicken thighs (as in this specific version) is a modern culinary move aimed at maximizing flavor and moisture. Thighs are more forgiving, ensuring a juicier filling than often-dry chicken breasts, particularly when baked in pastry. 

Mushrooms are a foundational element of a Wellington, adding savory ‘meatiness’ to the chicken. The addition of sun-dried tomatoes highlights the ‘Mediterranean’ evolution of the dish. While drying tomatoes to preserve them is an ancient Greek and Italian practice, using sun-dried tomatoes in cream-based chicken dishes gained immense popularity in the late 1980s and 1990s as Italian-North American cuisine expanded.

The intense acidity and sweetness of sun-dried tomatoes cuts through the richness of the pastry and the earthy, savory, buttery mushrooms. Using Boursin Garlic & Fine Herbs in a Wellington acts as a shortcut for a decadent sauce. Instead of making a separate cream sauce, the cheese provides a pre-seasoned, creamy binder that melts inside the pastry. 

Today, this specific recipe is widely popular as a full-size Wellington or as individual pastry parcels, combing the luxury of a Wellington with the bold ‘shortcut’ flavors of Boursin and sun-dried tomatoes. 

Brion & I really enjoyed this meal, it was so flavorful as well as nice and moist.

‘HAPPY BIRTHDAY, TONY’!   Enjoy your day as we celebrate you with love.

Print Recipe
 Chicken Thigh Wellington w/ Mushrooms & Sun-Dried Tomatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine European
Keyword chicken thigh wellington w/ mushrooms & sun-dried tomatoes
Servings
SERVINGS
Ingredients
Course Main Dish
Cuisine European
Keyword chicken thigh wellington w/ mushrooms & sun-dried tomatoes
Servings
SERVINGS
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a saucepan, sauté shallots & garlic in 1 Tbsp oil over medium heat for 3 minutes or until softened. Place mixture in a bowl; add cheese & breadcrumbs. Stir until well coated; set aside.
  2. Heat remaining oil over medium-high heat in same saucepan & cook mushrooms & herbs de Provence for 5 minutes or until liquid starts to appear in saucepan. Add chicken thighs & cook, stirring for about 10 minutes or until chicken is no longer pink inside. Season with salt & pepper & add sun-dried tomatoes; set aside.
  3. Preheat oven to 425 F.
  4. On a floured surface, roll out pastry to a 16 x 12-inch rectangle; Place on a large piece of parchment paper. Spread mushroom mixture in center of pastry leaving about 4-inches on long sides & 2-inches on short sides. Top with chicken mixture. Brush edges with egg & fold up short sides. Top with chicken mixture. Brush edges with egg & fold up short sides over filling, then overlap 1 long side over filling & lift remaining pastry to reach pastry on top, overlapping slightly & pinch seam to seal. Brush all over with egg wash & let stand for 5 minutes to dry slightly.
  5. Bake for about 30 minutes or until golden brown & puffed. Let stand for 5 minutes before slicing.

Roasted Tenderloin Skewers w/ Papaya Chutney

Today, March 21st, our family is honoring the memory of our wonderful father’s birth date. Although it has been 21 years since his passing, he lives on in our hearts. It never ceases to amaze me how many things your parents do that are imprinted on you in childhood. As I grow older, I see and hear my dad living on through me. It seems we never fully appreciate our parents until they are gone. I’m told, ‘it’s a kid thing’, which doesn’t really seem to make it any better.

Having been raised on a farm, pork was a very common meal. Roast pork, chops and ribs were probably the cuts I remember eating the most.

When this date rolls around each year, I like to post something on the blog that I think my dad would have enjoyed. Today, I thought it would be nice to make some roast tenderloin skewers with papaya chutney.

Pork pairs well with fruits from tropical to mild because some cuts of pork are rich and fatty, while others are milder in flavor. You can substitute different fruits in almost any pork recipe to create unique flavor profiles. Chutneys are amazing condiments for roasted and grilled meats, including pork, chicken, duck, and lamb.

This simple-to-prepare chutney makes for a tasty, tart counterpart to the richness of the pork tenderloin. But nothing says you couldn’t spoon it over cream cheese or pâté for an easy appetizer dip, or serve it with grilled sausages, or spread some on a ham or grilled cheese sandwich. The possibilities are endless!

Print Recipe
 Roasted Tenderloin Skewers w/ Papaya Chutney
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Middle Eastern
Keyword roasted tenderloin skewers w/ papaya chutney
Servings
Ingredients
Papaya Chutney
Pork Tenderloin
Course Main Dish
Cuisine Middle Eastern
Keyword roasted tenderloin skewers w/ papaya chutney
Servings
Ingredients
Papaya Chutney
Pork Tenderloin
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Chutney
  1. Heat the oil in a large skillet & sauté the onion over medium heat until softened.
  2. Stir in remaining ingredients & bring to a boil. Reduce heat & simmer for about 35 minutes or until fruit is very soft.
  3. Remove from heat & allow to cool slightly then pulse in a food processor for a few seconds. Don't over process because the chutney is nice if it still as a slightly chunky texture.
Tenderloin
  1. In a resealable plastic bag, place cubed tenderloin. Add oil & steak spice & shake well to combine. Place in refrigerator for a few hours or overnight to marinate.
  2. Preheat oven to 400 F-425 F. Line a large baking sheet with foil.
  3. Thread marinated pork onto skewers. Arrange skewers about 1-inch apart on the baking sheet. Bake for 15-20 minutes, turning once or twice, until the pork is cooked through.
  4. Bake for 15-20 minutes, turning once or twice, until the pork is cooked through but NOT overcooked. To get a nice char, switch the oven to the broiler for the last 1-2 minutes.
  5. Remove tenderloin cubes from skewers on place on a bed of steamed rice. Top with warm papaya chutney.

Dublin Pub Chicken

Dublin Pub Chicken, a hearty and flavorful dish, that has evolved over time, drawing inspiration from traditional Irish cuisine and the cozy ambiance of Dublin’s historic pubs.

Like many classic pub dishes, Dublin pub chicken likely started as a simple, rustic meal. Over time, cooks and chefs in Dublin’s pubs experimented with flavors, seasonings, and cooking techniques. The dish evolved to incorporate local ingredients and reflect the warm, convivial atmosphere of traditional Irish pubs.

Dublin pub chicken typically features roasted chicken atop a bed of healthy vegetables and is served in large bowls. 

Being someone who relates to the ‘taste of a memory’, I can only imagine anyone tasting this meal in a Dublin pub on a cool fall evening would come away with just that.

Print Recipe
 Dublin Pub Chicken
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine European
Keyword Dublin pub chicken
Servings
Ingredients
Chicken Thighs
Bacon / Vegetables
Course Main Dish
Cuisine European
Keyword Dublin pub chicken
Servings
Ingredients
Chicken Thighs
Bacon / Vegetables
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 F.
  2. Season chicken with salt, pepper, thyme & sage. Lightly sprinkle both sides with flour & set aside.
  3. Cut bacon into 1/2" pieces & add to frypan over medium high heat. Fry the bacon until crisp & rendered. Scoop bacon out of pan & allow to drain on paper towels.
  4. Add garlic to bacon drippings & cook 1 minute. Add seasoned/floured chicken to same frypan over medium high heat & allow to brown, about 3-4 minutes. Turn over & cook an additional 3-4 minutes. Remove from pan.
  5. Add shallots, potatoes & carrots to frypan & allow to caramelize over medium high heat, about 3-4 minutes. Add chicken broth & cook 1 minute to deglaze pan.
  6. Add raw cabbage to large baking dish. Pour vegetables & broth over top of the cabbage & sprinkle with bacon bits. Top with chicken thighs & place in oven. Cook 50-60 minutes, until chicken registers 165 F. & vegetables are tender.

Green Sunflower Seed Cookies

CELEBRATING ST. PATRICK’S DAY!

The term ‘green food’ can mean several things. More and more households are ‘going green’ with their menus, buying food from sustainable local sources. People who are ‘eating greener’ include those who grow their own food and compost all their waste to those who simply take a re-useable bag to the supermarket. Most of us are interested in making decisions that are better for the environment.

Others immediately think ‘green vegetables’. Then of course there are those who, especially at this time of year, may think of the color green and foods with which to celebrate St Patrick’s Day. There is so much you could do with this holiday in terms of food such as rainbows, leprechauns, shamrocks, pot of gold ………

In North America, St. Patrick’s Day is pretty much just a fun day here. Green food has been getting more and more ‘creative’ on this particular holiday. For the most part, it’s an excuse to party and drink some green beer.

In the spirit of St. Patrick’s Day, I wanted to incorporate some ‘green’ food into our day. I decided on some ‘magic’ sunflower seed cookies. These cookies are quite unique in that when you use sunflower butter combined with baking soda in the batter the bread turns green. The green color is a harmless result of natural chemical reactions and doesn’t affect the taste or safety of the cookies.

Sunflower seed butter, often called Sunbutter, naturally turns green when these two ingredients meet during baking. The alkaline baking soda interacts with the acidic chlorogenic acid, producing a green pigment called chlorophyllin. This reaction intensifies as the cookies cool down, leading to the characteristic green hue.

Nevertheless, I thought it was a fun way to put a different twist on today’s green celebrations.

Print Recipe
 Green Sunflower Seed Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine North American
Keyword green sunflower seed cookies, sunflower bread
Servings
Ingredients
Cookies
Topping
Course dessert
Cuisine North American
Keyword green sunflower seed cookies, sunflower bread
Servings
Ingredients
Cookies
Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F.
  2. Mix everything together in one bowl until well combined.
  3. Scoop the dough, roll in seeds & place onto a parchment paper lined cookie sheet. This amount will make 12 large balls or 15 small ones.
  4. Bake 10-15 minutes. Remove from oven & cool on wire rack.
Recipe Notes
  • It's definitely very important to use baking soda and make sure to mix the batter adequately to disperse the baking soda fully,  otherwise the chemical reaction that produces the green color won't happen. It also needs to sit for a few minutes after baking. Some brands (or even jars) of sunflower butter do work better than others, whether it has to do with freshness, added ingredients, or what. It's the secret ingredient to the green color - any other nut butter will just be brown! Look for a jar with as few additives as possible.