Seafood Stuffed Pork Medallions with Peppercorn Sauce

CELEBRATING FATHER’S DAY!

Honoring your father on Father’s Day doesn’t require his physical presence. I feel what is more important, is just the act of doing it. I am very grateful to have had a father who was such a strong role model in my life. Everything he did was driven by his commitment to provide and care for the family he loved.

My father passed away in 2005 and Brion’s in 2011. Both our Dad’s loved to talk and tell stories from their lives. We often wish we could retrace that time and hear their voices again. It seems you never fully appreciate your parents until they are no longer on this earth. It is so important to appreciate every hour they are in your life.

My special meal to honor them on this Father’s Day, is a nice medley of pork, shrimp and mushrooms.

Print Recipe
Seafood Stuffed Pork Medallions with Peppercorn Sauce
Instructions
Stuffed Mushrooms
  1. Shred zucchini, sprinkle with a little salt & set aside. In a bowl, combine the cheeses, crumbled bacon, egg & seasonings. Squeeze as much liquid from zucchini as possible. Add it to the filling & mix well. Divide the filling between mushrooms. Place a small amount of Zesty Italian dressing in a cup. Dip bottom of each mushroom in dressing & allow to dip off for a few seconds. Place stuffed mushroom caps on a small baking dish making sure they will stay upright. Place in fridge until ready to bake.
Parmesan Shrimp
  1. In a bowl, combine oil, garlic, oregano, basil, Parmesan, salt & pepper. Add shrimp & toss gently; thread onto skewers. Place on a plate & refrigerate until ready to cook.
Stuffing / Tenderloin
  1. In a saucepan, saute garlic & shallots in 1 Tbsp olive oil for a few minutes. Add a few pinches of salt & pepper; stir in breadcrumbs. Add water; stir till all is combined & transfer to a bowl.
  2. In a bowl, cream together butter & cream cheese. Add 1/2 of the capers, the parsley & stir thoroughly. Add the Gruyere & scallops, stirring gently. Set aside.
  3. 'Butterfly' tenderloin & pound making it all the same thickness. Spread stuffing evenly on flattened cut side. Starting with the long side, carefully ROLL the tenderloin as opposed to just FOLDING it over. On work surface, lay out bacon strips side by side. Lay stuffed tenderloin at one end & roll up in bacon strips, placing a toothpick at end of each strip.
  4. Preheat the oven to 400 F. In a skillet, heat remaining 2 Tbsp olive oil, add the roast carefully & saute for about 3-4 minutes on each side to cook the bacon a bit. Place a rack in a shallow roasting pan & lay stuffed tenderloin on it; bake at 400 F. for 10 minutes, then reduce heat to 350 F. & bake for another 20 minutes. Remove from oven, set the roast on a cutting board, cover loosely with foil, & let rest while the shrimp & stuffed mushrooms are cooking. When ready to serve, slice into 1 - 1 1/2" thick 'medallions'.
  5. Increase oven temperature to 400 F. Remove stuffed mushrooms from refrigerator, bake for 20-30 minutes or until filling is golden & mushrooms have softened. Meanwhile, line a baking sheet with foil, place skewered shrimp in oven for the last 6-8 minutes of cooking the mushrooms.
Peppercorn Sauce
  1. This can be made earlier or while the last items are cooking in the oven. In a hot skillet, add butter, shallots & peppercorns; stir until shallots are golden, about 1 minute. Add broth & thyme sprigs; reduce heat & allow sauce to simmer for a few minutes. Remove thyme sprigs. Add cream & salt & pepper to taste. If you wish to thicken sauce, combine cornstarch & water in a small dish, stirring until smooth. Add a bit at a time to your hot mixture, stirring until desired thickness is achieved.

Stuffed Chicken Leg Quarters

The versatility of chicken, as well as the ease and speed with which it can be cooked make it one of the most popular meats around.

Chicken leg quarters, also referred to as whole chicken legs, consist of both the thigh and drumstick. This cut is sold bone-in/skin-on and for most part, quite economical. Because they are dark meat and many people prefer white meat, chicken legs are often over looked by the consumer.

I like to purchase these with six fresh leg quarters to the package. Usually you will find a bit of extra fat on them which needs to be trimmed as well as the backbone rinsed out. Freezing them in a meal size portions makes it so handy when ready to use.

Roasting them in a real slow oven temperature with just a little oil, salt & pepper always produces tasty results. After they have baked for an hour you can always turn up the temperature for a few minutes to crisp the skin if you wish.

Today, I thought it would be nice to do something a bit more special. Stuffing them with a veggie-cheese mixture not only tastes great but they had a nice visual effect on our plates.

Print Recipe
Stuffed Chicken Leg Quarters
Instructions
  1. In a saucepan, melt butter, add onion & peppers; saute until tender crisp. Add grated zucchini, continue to cook for 2 minutes.
  2. Remove from heat & place in a bowl. Add breadcrumbs, egg, salt, pepper & cheese. Refrigerate until cold.
  3. Preheat oven to 350 F. Using fingers, loosen skin on chicken legs. Spoon some filling into each chicken leg working the stuffing down the drumstick. Combine the 2 Tbsp melted butter, dry mustard & Dijon mustard together & brush over chicken. Place the chicken in a shallow baking dish & bake for about 45 minutes or until cooked through. Remove from oven & serve.

Stuffed Cod Rolls with Fresh Zucchini Sauce

Even if we are not quite at the peak of zucchini season, is no reason to forget about it. I love zucchini and because its such a mild flavored vegetable, you can find it in recipes from appetizers to dessert. Its versatility lets you steam, poach, saute and fry it but it also makes great cakes, bread, relish and sauce. In Canada, we use it extensively for just about anything you can imagine.

In Mexico, they prefer the flower to the zucchini bulb in soups and quesadillas.

In Italy, it is served in many ways, especially breaded and fried.

In France, it is the key ingredient in ratatouille or stuffed with meat, tomatoes and bell peppers.

In Turkey, zucchini is the main ingredient in pancakes or stuffed with ground meat, rice and herbs.

In Greece, there are numerous uses for zucchini such as fried, boiled, stuffed, hors d’oeuvers and main dishes. Sometimes the flowers are stuffed with white cheese or a mixture of rice, herbs and occasionally ground meat.

In Egypt, zucchini are cooked with tomato sauce, garlic and onions and the list goes on and on—

Today’s blog recipe uses a fresh zucchini sauce to compliment the cod fillets which have an herb and sunflower seed stuffing.

Print Recipe
Stuffed Cod Rolls with Fresh Zucchini Sauce
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Saute the garlic & onion in olive oil until softened but not browned. Remove from heat & toss together with the remaining stuffing ingredients. Prepare 6 fish portions in roughly 5 X 7-inch size rectangles. Overlap slightly if using two pieces of fish to prepare the portion.
  2. Squeeze handfuls of the stuffing into sausage shaped portions the width of the fish fillet and place at one end, roll the fillet rectangle all the way around the stuffing.
  3. Preheat oven to 400 F. Lay out bacon slices in 6 portions; place the prepared cod & stuffing at one end. Roll bacon tightly around the cod & place in a lightly oiled shallow baking dish. Do not crowd the portions; allow at least an inch or two between the portions for good air circulation in the oven.
  4. Bake stuffed cod for about 25 minutes. Remove from oven & serve with warm fresh zucchini sauce.
Fresh Zucchini Sauce
  1. In a skillet, saute zucchini, onion & mushrooms until tender crisp. Remove from heat; add flour & spices mixing well. Return to heat & slowly add milk & chicken broth. Cook until thickened & bubbly, stirring constantly. Remove from heat & serve over stuffed cod rolls.

Ravioli di Portobello Casserole

I guess its my German heritage that gives that love for anything that resembles a dumpling. Whether sweet or savory doesn’t seem to matter, filling between two thin layers of pasta or dough is just plain good to me.

Around the world, Italian ravioli has many culinary ‘sisters’ in other cultures. Kreplach, in Jewish cuisine, is a pocket of meat filling covered with pasta. In India, the dish Gujiya, has a sweet filling, rather than savory. There are many similarities between Italian ravioli and certain Chinese dumplings as well.

Although ravioli can come in many shapes, including circular and semi-circular, the traditional form is a square. The word ‘ravioli’ comes from the Italian riavvolgere, which means ‘to wrap’.

Not being someone who enjoys to eat ‘out’, its a rare occasion (when we do), for me to be really happy with my meal. I think it has a lot to do with the fact that I cooked a lot of ‘commercial’ meals in the food service industry years back. I guess I just got ‘burn out’ to that kind of cooking you might say.

Nevertheless, whenever we have chosen to go to the Olive Garden Restaurant, there is a meal I really do enjoy. It’s called ‘Ravioli di Portobello’. Today, I am re-creating those flavors in a casserole and adding some ground chicken to make it a little more interesting from Brion’s perspective.

Print Recipe
Ravioli di Portobello Casserole
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
Ravioli Filling
  1. In a saucepan, melt butter over medium heat. Saute onion until soft. Add mushrooms & saute for two minutes. Reduce heat & let simmer for 5 minutes or until liquid has evaporated & the mushrooms are fully cooked. Add seasonings. Set aside.
Ravioli Dough
  1. In a bowl, combine dry ingredients with eggs. Add water a little at a time, while stirring, until it forms a soft dough. Dough should be soft but not sticky. Roll out the dough, on a floured surface, into a rectangle that is 1/4-inch thickness. Place 1 teaspoon of filling about an inch apart in even columns & rows to cover half of your dough rectangle.
  2. Before adding the top layer of pasta to the ravioli, moisten the dough around the filling dollops. Carefully fold the dough (without any filling on it) over the half with the filling dollops. Using the side of your hand, press the dough together between the dollops, accentuating the pockets of filling in each ravioli. This is very important step to ensure your ravioli will not leak while cooking.
  3. Using a pastry cutter (or a pizza cutter), cut straight lines through the pressed down sections between the filling dollops. In a large kettle of boiling water, drop ravioli in a few at a time, being careful that they do do touch the kettle. When the raviolis float to the top, boil for one minute & then remove them with a slotted spoon. Keep warm in a covered dish, drizzling a tiny bit of butter or oil over them to prevent sticking until you are ready for them.
Sun-Dried Tomato Sauce
  1. In a skillet, melt butter & saute garlic, seasonings, sun-dried tomatoes for a few minutes. Add chicken broth & half & half; bring to a boil & continue to stir until thickened & creamy about 5-7 minutes. Remove from heat, set aside until ready to use in casserole.
Assemble Casserole
  1. In a skillet, brown ground chicken until no longer pink; drain & place in a bowl. Add salt, garlic powder & pepper. In the skillet, melt butter, add onion & zucchini; saute until tender crisp. Stir in sun-dried tomato sauce.
  2. Preheat oven to 350 F. In a buttered 9 X 13-inch baking dish, spread 1/4 of sauce, layer 1/2 of the ravioli, another 1/4 of the sauce, half of the chicken & half of the cheese.
  3. Repeat again except OMIT cheese. Cover & bake for 35 minutes. Uncover & sprinkle with remaining cheese. Let stand 10 minutes before serving. If you wish to garnish, chopped green onion & diced tomato are nice.

Roasted Potato with Red Pepper/Asiago Sausage Quiche

Quiche always sounds fancy or ‘gourmet-ish’ but the truth is, its one of the easiest meals to prepare. The same filling can be used in any size quiche recipe. Once you have a good basic format the possibilities are endless.

Start with the pan size — for a large quiche, use a 9-10-inch pie pan. For individuals, use muffin tins and for mini appetizers, use mini muffin tins.

EGGS: – A ratio of one large egg per half cup of dairy is a good rule to create a fluffy filling. DAIRY: – Heavy cream or a blend of half & half plus cream produces a rich but calorie laden filling. One or two percent milk works just as well but needs a bit longer to set. Using a mixer or a whisk to whip egg mixture until frothy results in a stable filling with a lighter texture. ADD-INS: – Vegetables, greens and meat need to be pre-cooked before adding to egg mixture to prevent the filling from becoming runny. Tomatoes and herbs are the exception. BLIND BAKING CRUST: – This is entirely personal preference. Pre-baking your crust a bit helps to prevent filling from leaking through. I have found that putting the cheese in the crust first, add-ins second and filling last will do the same thing. A blind baked crust will always be crispier if that’s what you want to achieve. OVEN POSITION: – For a large quiche use the bottom rack. For individual or mini quiche use middle rack.

In my quiche today, I started with my favorite, simple cornmeal crust. You can either roast your own potatoes and green beans or purchase a package of the Green Giant steamers version. Use your own sausage choice. As you have probably noticed, I love the red pepper/ Asiago sausage made in-store at Save-On foods. Quiche of whatever kind, is always in my regular meal rotation.

Print Recipe
Roasted Potato with Red Pepper/Asiago Sausage Quiche
Instructions
Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed. If not add additional ice water, 1 tsp at a time. Do NOT over work the pastry.
  2. I am using an 8-inch deep dish pan for my quiche. Cut out a circle of parchment about 12-inches in diameter. Roll or pat pastry evenly over paper leaving 1/2-inch border. Lift paper with pastry into pan carefully helping it to conform to the pan shape. Place in refrigerator until filling is prepared.
Filling
  1. Preheat oven to 400 F. Rinse & pare baby potatoes & green beans (cut in to bite size pieces). Place in a plastic bag with some oil & shake well. On a foil lined baking pan, spread veggies out, season with dried rosemary, garlic powder, salt & pepper. Roast until tender. Remove from oven & cool slightly. If using frozen, cook as directed on bag for minimum time. Pour into a dish & cut up large pieces of potatoes. Adjust oven to 350 F. for quiche.
  2. In a skillet, crumble sausage; add mushrooms. Cook over medium-high heat, stirring occasionally, until sausage is cooked; drain. Add sausage/mushroom mixture to roast veggies; stir to combine.
  3. In a pitcher, whisk together eggs, cream & pepper until blended. Remove pastry from refrigerator; sprinkle cheese over bottom. Spoon filling mixture over cheese then carefully pour egg/cream combo over all.
  4. Bake 35 minutes or until eggs are set in center. If necessary, cover edge of crust with strips of foil during the last 15 minutes of baking to prevent excessive browning. If you like, sprinkle with some fresh parsley.
Recipe Notes
  • The extra border you left on the parchment when patting out the pastry will make it easy to lift the quiche out of the pan when cooled. I find you can make nice clean cuts that way.

Coconut Rice Crepes with Seafood Filling

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.

It is also with love, Brion and I celebrate his mother Dolores, for all of her kind and loving ways.

In honor of these two precious women who prepared so many wonderful meals for us years ago, I like to post something special on this day. My choice this year are these unique looking crepes.

The crepe has its roots in Malaysia and is called ‘Roti Jala’ which literally translates to ‘Net Bread or Crepe’. The intricate lacy pattern is created with a special mold or ladle that has five nozzles.

Roti Jala is eaten with a chicken curry, generally a spicy one, which is the perfect accompaniment to these coconuty pancakes. Usually homemade, this crepe is served at events such as weddings or festivals in Malaysia, Sinapore and Indonesia. It has also become a popular tea time snack and street food.

There are a few methods for preparing the batter, some use coconut milk, others with regular milk. The use of rice flour in the batter produces a very light and tender crepe.

Since neither Brion or I enjoy the taste of curry, I gave these crepes a seafood/veggie filling and served them over a Gouda sauce. I think they make such a special, lacy little crepe for brunch.

Print Recipe
Coconut Rice Crepes with Seafood Filling
Cuisine American, Asia, Korean
Servings
Ingredients
Coconut-Rice Crepes
Gouda Sauce
Seafood Filling
Cuisine American, Asia, Korean
Servings
Ingredients
Coconut-Rice Crepes
Gouda Sauce
Seafood Filling
Instructions
Coconut-Rice Crepes
  1. In a bowl, whisk together flour, cornstarch & salt. In another bowl or pitcher, lightly beat eggs, add coconut milk & oil; stir to combine. Pour this over flour mixture & stir until a smooth batter is achieved. Allow to stand for at least 20 minutes or as long as two hours. ( If leaving more than 30 minutes, cover & refrigerate until 10 before using.)
  2. Place an 8-inch non-stick skillet over high heat. When it is hot, lower heat to medium & rub a paper towel oiled with coconut oil over the cooking surface. Transfer the batter to a large squeeze bottle or a traditional Roti Jala maker. Squeeze the batter onto the hot pan, starting from the side of the pan, in sort of an up & down motion, then move to the top of the pan making a left to right motion to create that net look.
  3. Cook for about 45 seconds or until lightly browned on the first side, then turn the crepe over & cook for another 30 seconds. Turn out onto a rack & repeat with the remaining batter, wiping the skillet with an oiled paper towel between each one.
Gouda Sauce
  1. In a small dish, combine spices. Grate cheese & set aside. In a skillet, melt butter, stir in flour & cook until bubbly but not browned. Whisk in milk, chicken broth & spices, stirring until smooth & bubbly. Stir in grated Gouda. Cover with a piece of plastic wrap & set aside.
Seafood Filling
  1. In a skillet, heat oil & saute shrimp & scallops for a few minutes. Add zucchini, green onions, garlic, mushrooms & peppers & saute for another minute or two. Add ginger, soy sauce & water; cover & cook over low heat for several minutes until cooked. Do not overcook. Divide mixture between warm crepes, carefully roll. Ladle some Gouda sauce onto each serving plate & top with filled, rolled crepes.

Chicken Parmigiana with Basil Sauce

From what I understand, the global dish called chicken parmigiana is a variation on the Italian entree known as eggplant parmigiana. Simply put, you deep fry eggplant, add cheese and tomato sauce and bake it. At some point in time, various regions in the world with large Italian immigrant populations, realized chicken would be an excellent alternative to the eggplant and chicken parmigiana evolved.

In America, the dish became popular around 1958. Often the name has been simplified to just ‘chicken parm‘. Usually composed of fried or breaded chicken fillets, smothered in mozzarella (or provolone), parmesan and tomato sauce all of which is then baked. Another version is using veal instead of chicken. Parmigiana is traditionally served over hot pasta as the main entree but it has also become a sandwich filling favored in subs, hoagies, etc.

In today’s recipe, I’m using parmesan cheese but omitting the mozzarella-tomato sauce. I wanted to accent the flavor with fresh basil in the sauce instead. We quite enjoyed it.

Print Recipe
Chicken Parmigiana with Basil Sauce
Course Main Dish
Cuisine American, Italian
Servings
Ingredients
Course Main Dish
Cuisine American, Italian
Servings
Ingredients
Instructions
Chicken
  1. In a small bowl, combine breadcrumbs, cheese & parsley. Chop bacon finely & fry until crisp; drain. Add bacon to breadcrumb mixture.
  2. Preheat oven to 350 F. In a saucepan, melt butter, add minced garlic, Worcestershire sauce & dry mustard. Mix well. Dip chicken fillets in butter mixture & place in a shallow ovenproof dish. Press crumb mixture on top of each fillet.
  3. Bake, uncovered for 20 - 25 minutes.
Basil Sauce
  1. In a saucepan, combine oil, vinegar, minced garlic, finely chopped basil leaves & cream; stir until heated through. Add egg yolk & stir until sauce thickens. Do not boil. Season with salt & pepper. Serve over chicken parmigiana.

Mashed Potato-Meat Cups with Cheese ‘Gravy’

There is no one way to create ‘meatloaf’ and it is precisely this capacity for re-invention that has allowed meatloaf to maintain a continued place on our dinner tables. The limitations for the iconic dish are none. The criteria is ground meat primarily and whether it is beef, pork, chicken, turkey or a blend of, doesn’t matter. The meat must be cut with a filler or the loaf becomes to dense. Bread crumbs, oatmeal, crackers, Japanese panko crumbs, rice, minced vegetables are all good choices. Egg and/or dairy of some kind is essential to bind and moisten. Seasoning is definitely a personal choice. The loaf shape is classic but the top can be glazed, sauced, as is, or baked with strips of bacon over it.

At one time, trying to find a casual restaurant that didn’t serve meatloaf would have been like an Italian one that didn’t serve pasta. Some believe meatloaf was born during the Depression of the 1930’s. To stretch the small amounts of meat people had, it was ground and mixed with stale bread crumbs. At times, these loaves actually contained more ‘loaf’ than meat.

Whether you love meatloaf or hate it, the fact that it is still around after all these years is incredible. Today’s entree puts another spin on this old classic. This a recipe that was published in a  Better Homes & Gardens  magazine in the 70’s. Interesting!


Print Recipe


Mashed Potato-Meat Cups with Cheese 'Gravy'

Course Lunch, Main Dish
Cuisine American, German

Servings


Ingredients
Meat Cups

Mashed Potatoes

Cheese Sauce

Course Lunch, Main Dish
Cuisine American, German

Servings


Ingredients
Meat Cups

Mashed Potatoes

Cheese Sauce


Instructions
Meat Cups
  1. In a skillet, heat oil & saute onions & garlic until translucent. Set aside to cool. In a large bowl, combine ground beef, salt, pepper, Worcestershire sauce, Parmesan, parsley, cooled onions & garlic, egg, breadcrumbs & milk. Combine well.

  2. On 4 squares of waxed paper, shape into 4 patties with a 5-inch diameter. Shape each over an inverted custard cup; discard paper. Chill about an hour.

Mashed Potatoes
  1. Peel & cook potatoes. In a large bowl, combine cooked potatoes, butter, seasonings, Parmesan & a splash of milk. Mash & add more milk gradually until potatoes are desired texture.

Cheese Sauce
  1. In a saucepan, melt butter; whisk in flour, salt & pepper until smooth. Gradually whisk in milk. Bring to a boil; cook & stir while adding cheddar cheese. Cook, stirring constantly until thickened. Cook frozen peas.

Baking & Serving
  1. Preheat oven to 375 F. Place inverted meat cups on a shallow baking dish. Bake for 20 minutes or until meat is cooked. Lift baked meat cups from custard cups & turn upright; fill with mashed potatoes. Place on serving plates, spoon cheese sauce over filled meat cups & top with green peas.

Anise-Lemon Cheesecake Cookies

Spring gives good reason to celebrate the taste of fresh lemon. Next try pairing it with cream cheese and anise in some tender little cookies. Amazing!

Cheesecake itself, has been a dessert many of us have loved for years. Using cream cheese has become so common, it is used in just about any application you can think of sweet or savory. Cheesecake cookies are the perfect back drop to showcase the unique taste of anise.

Slightly sweet, anise has an appealing licorice-like flavor and aroma. It has been a popular herb in holiday and special occasion treats for centuries, around the world. Since it requires at least 120 frost free days to ripen the seeds, anise is difficult to grow in cooler regions. The fact that it has a long tap root also makes it hard to grow in a container indoors. Seeds, extract and oil are all used in cooking, but the leaves can also be tossed in salads or dropped into the water when boiling shellfish.

To complete this cookie creation today, I made an eggless lemon curd to sandwich them with. I found this recipe was best made over two days. Use the first day to prepare the dough, bake the cookies and make the lemon curd. Waiting a day to assemble the cookie sandwiches gives both cookies and curd ample time to cool. This is definitely a cookie designed with flavor in mind.

Print Recipe
Anise-Lemon Cheesecake Cookies
Instructions
Lemon Curd
  1. In a small saucepan over medium heat, combine lemon juice, sugar, lemon zest & salt, stirring well to dissolve sugar. Add the cornstarch mixture & the milk, stirring well to combine. Cook until mixture begins to thicken, about 5-6 minutes, stirring constantly until the first few bubbles appear on the surface. Add butter & food color; continue to cook until resembles thick pudding. Transfer to a dish; cover with plastic wrap & allow to cool completely before placing in refrigerator. Chill at least 2 hours in the refrigerator or preferably overnight.
Cookies
  1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  2. Beat cream cheese & butter together at high speed until fluffy & smooth; 1-2 minutes. Add sugar & beat until fully incorporated & fluffy; 1-2 minutes. Beat in eggs, lemon zest, anise extract & seeds.
  3. In another bowl, whisk together flour, baking powder & salt. Gradually add the dry ingredients to the butter mixture. Mix ONLY until blended, DO NOT OVER MIX. Batter will be sticky. Using a small scoop, drop cookies onto prepared baking sheet.
  4. Bake for 10-11 minutes. Cookies should be light in color, not browned & just starting to brown on the bottom. Cool cookies on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Assembly
  1. The following day, lay out half of the cookies; spoon 1 heaping teaspoon of lemon curd onto the center of each cookie. Top each with the remaining cookies & gently press together until the filling reaches the edges of the cookies.

Turkey & Hickory Bacon Stuffed Pasta Shells

Pasta shells, filled with a range of flavors and baked in a creamy sauce — what’s not to like? I think my love affair with stuffed pasta shells started somewhere in the 90’s. The versatility of this meal makes it king of the comfort food dinners served family style. Easy to prepare, makes everyone happy and are perfectly portioned for individuals and groups alike.

Another bonus, is that this meal can be prepared ahead of time and refrigerated. The concern with reheating pasta is always that the pasta will absorb any additional sauce or liquids as it is sitting in the fridge. In order to make this meal ahead of time, cook pasta and stuff shells but keep the sauce in a separate container. When ready to serve, microwave sauce just until its liquified, pour over pasta shells and bake until hot and bubbly.

Unbaked shells can be frozen for up to one month. To bake from the freezer, first thaw in the refrigerator, then let them stand at room temperature for 30 minutes. Cover and bake for 30 minutes, uncover; bake 10-15 minutes longer until bubbly.

The hickory smoked bacon in these pasta shells adds such a unique flavor to the turkey filling.

Print Recipe
Turkey & Hickory Bacon Stuffed Pasta Shells
Course Main Dish
Cuisine American, Italian
Servings
Ingredients
Course Main Dish
Cuisine American, Italian
Servings
Ingredients
Instructions
Sauce
  1. In a small saucepan, melt butter; stir in flour & cook until lightly browned. Slowly whisk in chicken broth. Add mustard & cook until thickened, stirring constantly. Set aside.
Pasta & Filling
  1. Cook pasta shells in boiling, salted water with a few drops of oil added for 10-12 minutes. Drain, rinse in cold water, drain again. Grate Gouda cheese. In a saucepan, fry bacon to a soft crisp stage, blot on paper towel & chop.
  2. In a large bowl, combine ground turkey, onion, garlic, Parmesan, soy sauce, basil, thyme, 1/2 of chopped bacon, salt & pepper. Add a small amount of prepared sauce (to help to hold filling together).
  3. Preheat oven to 350 F. Using a 9-inch baking dish, spread some sauce over the bottom. Divide turkey filling between shells. Place filled shells, single file in pan. Pour remaining sauce over all & top with remaining bacon. Sprinkle smoked Gouda cheese evenly over top. Cover & bake for 30-40 minutes or until filling is cooked.