Course: Main Dish

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.

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 Creamy Seafood Stuffed Shells
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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
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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.

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 Roasted Cornish Hens w/ Mushroom Barley Pilaf
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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
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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. 

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!

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 Beef Noodle Stir Fry
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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
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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.

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.

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 Egg Roll Soup
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Course Main Dish
Cuisine Chinese
Keyword egg roll soup
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Ingredients
Course Main Dish
Cuisine Chinese
Keyword egg roll soup
Servings
Ingredients
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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.

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 Chicken Thigh Wellington w/ Mushrooms & Sun-Dried Tomatoes
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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
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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!

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 Roasted Tenderloin Skewers w/ Papaya Chutney
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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
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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.

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 Dublin Pub Chicken
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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
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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.

Bacon Chicken Alfredo Lasagna Roll

The aroma. The sizzle. The crackle. The taste. Bacon is a staple of so many menus, from diners to fine dining. Commonly featured in breakfast dishes and sandwiches, bacon has expanded its reach into our main course, desserts, cocktails and hors de oeuvres as well.

Bacon has a unique ability to evoke strong sensory memories. The aroma of sizzling bacon sizzling in the pan triggers a sense of comfort and anticipation, reminiscent of weekend breakfasts or family gatherings. The sound of bacon crackling in the pan and the sight of its golden-brown color further enhance the sensory experience. These sensory cues, combined with the indulgent taste, create a nostalgic connection for many people, reinforcing their love for bacon.

Bacon’s distinctive flavor is one of the primary reasons why people love it so much. The combination of smokiness, saltiness, and overall essence creates a taste sensation that is hard to replicate. The crispy texture adds a great crunch, while the fat contributes to its mouthwatering juiciness. Its ability to enhance both sweet and savory dishes makes it a go-to ingredient for cooks of all experience levels. 

This bacon chicken Alfredo lasagna roll is a unique and indulgent twist on the classic pasta dish. This recipe features layers of lasagna noodles, shredded chicken, chard, alfredo sauce, and cheese, all wrapped in crispy bacon. The bacon adds a smoky and savory flavor to the lasagna, while keeping it moist and tender. This decadent dish is perfect for special occasions or when you’re craving something extra delicious.

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 Bacon Chicken Alfredo Lasagna Roll
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Course Main Dish
Keyword bacon chicken alfredo lasagna roll
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Course Main Dish
Keyword bacon chicken alfredo lasagna roll
Servings
Ingredients
Votes: 1
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Instructions
  1. Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips & fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed. Set aside in the fridge.
  2. In a medium saucepan, add the butter & garlic over medium heat, cooking until aromatic, about 30 seconds.
  3. Add the cream, and bring to a boil. Add in the Parmesan, parsley, salt, & pepper, stirring constantly until the cheese has melted & there are no lumps remaining.
  4. Pour half of the mixture over the shredded chicken, reserving the other half to use a sauce in the end. Mix the chicken with the sauce until thoroughly combined.
  5. On a separate sheet of saran wrap, lay down the lasagna noodles, overlapping them slightly. Spread the chicken mixture over the noodles, making sure that you leave about a 1-cm (½ inch) gap at the bottom so the noodles have room to roll on themselves.
  6. Preheat oven to 400 F.
  7. Sprinkle the grated cheese evenly across the chicken, then spread the broccoli over the grated cheese.
  8. Lift the saran wrap up and over, causing the noodles to roll on themselves. Make sure to roll tightly until the entire thing has come together into a neat rolled bundle.
  9. Transfer the lasagna roll to the bottom of the bacon weave, & repeat the saran wrap rolling process until the bacon has tightly & completely wrapped the lasagna roll. Unwrap & transfer to a baking tray.
  10. Bake for about 25 minutes until the bacon is starting to get crispy but not too dark.
  11. Cool for about 15 minutes, then transfer the roll to a cutting board. Slice generous 1-inch (2 cm) thick portions, then serve with the remaining alfredo sauce.

Creamy Shrimp & Artichoke Hearts Gratin

Artichokes can be intimidating with their seemingly endless layers of tough leaves and spiked ends. Approaching these vegetables in their fresh form may demand a little know-how, but the nice thing is that today’s supermarkets often stock canned artichoke hearts, which eliminates most of the hard work and preparation.

A gratin is the term used for any dish that is topped with breadcrumbs, cheese or both and then baked until crisp and golden. This method of cooking is commonly used with potatoes, but can easily and equally deliciously, be used for a variety of different ingredients.

This particular gratin incorporates both shrimp and artichokes in a lemon béchamel sauce which complements the shrimp as well as the almost lemony flavor of the artichokes, resulting in a wonderfully creamy and bright tasting dish.

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 Creamy Shrimp & Artichoke Hearts Gratin
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Course Main Dish
Cuisine American
Keyword creamy shrimp & artichoke gratin
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Course Main Dish
Cuisine American
Keyword creamy shrimp & artichoke gratin
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 375 F.
  2. Drain the artichoke hearts & set aside.
  3. Generously sprinkle shrimp with Old Bay seasoning. In a large saucepan, heat 1 Tbsp of the butter & sauté the minced garlic & shrimp. When shrimp is almost cooked, remove from saucepan & set aside.
  4. In a medium-sized bowl, mix together the Gruyère cheese & fresh breadcrumbs; set aside.
  5. In the saucepan (used for cooking shrimp), over medium heat, add the remaining 1 Tbsp butter. Once melted, add the flour, whisking to create a roux.
  6. Slowly incorporate the milk, whisking all the while, to create a thick & creamy béchamel sauce. Stir in the fresh thyme, lemon zest, juice, & salt, then remove the sauce from the heat.
  7. Arrange artichoke hearts in bottom of an oven proof baking dish. Nestle shrimp in the spaces between artichoke hearts. Pour the lemony béchamel sauce over all & top with the Gruyère mixture & black pepper.
  8. Bake for 20-25 minutes until the artichoke mixture is bubbling & the top is golden & crisp. Serve hot.

Boursin Cheese & Italian Sausage Scalloped Potatoes

Scalloped potatoes are one of those dishes that brings a lot of nostalgia with it for many of us. Maybe your mother or grandmother made a version of scalloped potatoes with onions or used a white sauce as a base — but the end result is always hearty and undeniably delicious. Plain or fancy, depending on the occasion, it was a popular go-along with roasts and chops on the farm or in the city. Arranged in layers and smothered in liquid, the potatoes were baked under a blanket of toasty breadcrumbs.

 Like a lot of recipes, the origin of scalloped potatoes and their name are pretty much unknown. There are theories, of course, but it’s not known which one is really true. It’s possible the ‘scallop’ part of the name derived from a dish of baked oysters covered in breadcrumbs, but there’s also speculation that ‘scallop’ came from foods baked in scallop shells or foods that looked like scallops. One common definition eventually emerged, in which ‘scalloped’ meant you’d cooked a vegetable in a creamy sauce and added breadcrumbs.

Both scalloped potatoes and potatoes au gratin are casseroles made by baking sliced potatoes in cream or milk. Scalloped potatoes were traditionally baked in infused milk without cheese, whereas potatoes au gratin layered cheese and sometimes other ingredients in between the potatoes. But to be honest,  the lines have blurred considerably over the years and recipes for both may have a lot of overlapping ingredients.

In today’s recipe, I’m using Boursin cheese and adding some Italian sausage. I guess I should be calling it ‘potatoes au gratin w/ Italian sausage’ to be more exact. Oh well, what’s in a name, the flavor is fantastic!

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 Boursin Cheese & Italian Sausage Scalloped Potatoes
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Course Main Dish
Cuisine European
Servings
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Course Main Dish
Cuisine European
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 400 F. Spray an 11 x 7-inch baking dish with cooking spray & set aside.
  2. In a saucepan, scramble fry Italian sausage meat until cooked. Drain on paper towels & wipe out saucepan.
  3. Add milk, half & half, Boursin cheese, garlic powder & smoked paprika. Heat over medium heat, stirring constantly until the mixture is smooth & the cheese has melted. Remove from heat & set aside.
  4. Arrange half the sliced potatoes in overlapping rows in the prepared baking dish. Sprinkle with cooked sausage meat & pour half of the cream mixture evenly over potatoes. Repeat with the remaining potatoes, sausage & cream mixture.
  5. Bake, uncovered, until potatoes are tender & the top is nicely browned for about 55-60 minutes. Remove casserole from oven & sprinkle with chives.