Ingredient: half & half cream

Summer Quiche w/ Veggies & Sausage

Summer vegetable quiche is all about the transformation of humble ingredients into a tasty, satisfying meal. Quiche is at once fancy, yet deeply practical, using whatever vegetables you happen to have available. Okra can be an interesting addition to a quiche. Its unique texture and flavor can complement other ingredients.

Okra has a fascinating history that spans continents and centuries. Its journey from the Abyssinia region of Africa, the area we now know as Ethiopia to various corners of the world reflects its adaptability and importance in diverse culinary traditions. Because this mountainous region was so isolated for centuries, little is known about the cultivation and uses there. Eventually, however, okra made its way throughout North Africa and the eastern Mediterranean regions, before eventually moving on to the rest of the world.

Admittedly, okra isn’t everyone’s cup of tea. Its silky, slippery consistency doesn’t exactly appeal to everyone. Luckily enough, there are ways of reducing that ‘sliminess’ when cooking okra, in order to make it more appealing!

Okra is a plant that many cultures regard as a culinary treasure. This plant is particularly famous in the Southern regions of the United States, where it’s a thickening agent for their treasured gumbos. Whether in gumbo, curries, or stir-fries, okra continues to be a beloved ingredient in global cuisine.

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 Summer Quiche w/ Veggies & Sausage
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Course Main Dish
Keyword summer quiche w/ veggies & sausage
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Pastry
Filling
Course Main Dish
Keyword summer quiche w/ veggies & sausage
Servings
Ingredients
Pastry
Filling
Votes: 1
Rating: 5
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Instructions
Pastry
  1. In a large bowl, whisk together flour & salt. Work the butter with your finger tips or a pastry cutter until it is a shaggy mixture full of pea-sized lumps. Stir enough cold water with a fork until the pastry just comes together. Gather into a ball & press into a disk. Wrap tightly & refrigerate for at least an hour.
Filling/Assembly
  1. Preheat oven to 375 F. Roll out the dough on a lightly floured surface into a large round. Fit it into a 9-inch deep dish pie pan. Prick the bottom of the pastry with a fork several times. Lay a sheet of parchment over the pastry & fill with pie weights (or dried beans). Bake until crust is set & pale golden. Remove the pie weights & brush the crust all over with egg white.
  2. In a saucepan, melt the butter & sauté the onions until translucent. Add chopped okra & seasonings. Cover & cook until the okra is soft but not OVERCOOKED. Remove mixture from saucepan & set aside.
  3. Place corn kernels in saucepan with chopped sausage meat. Cook over moderate heat, stirring occasionally, until corn is crisp tender, 5-8 minutes. Gently combine with onion/okra mixture. Set aside.
  4. Whisk together cream & eggs. Sprinkle half of the cheese over the baked pastry shell, then spoon the filling mixture over top. Sprinkle with remaining cheese over all. Lay halved cherry tomatoes over the cheese & then carefully pour the egg mixture evenly over everything.
  5. Transfer to the oven & bake until custard is set, 55-60 minutes. Remove from the oven & allow to cool for at least 15 minutes before cutting & serving.

Seafood ‘Lasagna’ w/ Spring Roll Wrappers

Lasagna is one of those dishes that can be made early in the day, then baked in the evening, and the leftovers can be reheated several days later. Lasagna is also a dish where you can use your own preferences of ingredients and can also be frozen.

People who like to entertain are constantly on the lookout for a main course that is festive enough to be special yet can be made and served in one dish — thus minimizing the dreaded cleaning‐up process. A dish of lasagna is a first-rate solution to the dilemma, and it is easy to double or triple the quantities.

The fact is that with a little imagination the flavors and textures of baked lasagna can easily be taken to the next level— from a blend of seafood in a light tomato or cream sauce to a fine, lusty blend of chicken, sausage or beef.

My initial thought today was to prepare some seafood lasagna with the regular lasagna noodles then an idea popped in my head about making it using spring roll wrappers. Same kind of seafood filling and concept but a different choice of ‘pasta’. Change is good!

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 Seafood 'Lasagna' w/ Spring Roll Wrappers
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Cuisine American
Keyword seafood lasagna w/ spring roll wrappers
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Course Main Dish
Cuisine American
Keyword seafood lasagna w/ spring roll wrappers
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Melt 1 tbsp of butter in a skillet over medium heat and cook the celery, onion and garlic. Set aside.
  2. Melt 4 tbsp of butter in a saucepan. Add the flour and cook for 5 minutes over low heat, stirring occasionally with a wooden spoon. Add the hot broth. Stir with a whisk and simmer for 15 minutes over low heat.
  3. In another saucepan, bring the white wine to a simmer and poach the scallops for 1 minute. Remove from the wine and set aside.
  4. Add the white wine to the vegetable mixture. Stir the scallops, shrimp, crabmeat and vegetables into the sauce. Add the OLD BAY seasoning, Italian seasoning, salt and pepper to taste. Gently stir in the cream.
  5. Preheat oven to 350 F.
  6. Spoon a small quantity of sauce into an 11 x 7-inch baking dish. Place a layer of spring roll wrappers on the sauce, top with 1/3 of the filling, then add more sauce & 1/3 of the grated cheese. Repeat with 2 more layers. Cover all with another layer of spring roll wrappers, last bit of sauce & remaining cheese.
  7. Bake for 25-30 minutes, or until the top is golden. Remove from oven & allow to sit for a few minutes. Slice & serve.
Recipe Notes
  • Being spring roll wrappers are very thin, I always used 2 together as opposed to just one in each layer.

Baked Chicken Gnocchi w/ Garlic Asiago Cream Sauce

There are many regions that lay claim to the origins of gnocchi. While they are generally associated with northern Italy, the truth is that these dumplings are found all over the peninsula and in many diverse forms, made with a variety of base ingredients depending on where they come from: flour, corn meal, semolina, bread, chestnut flour, ricotta, or vegetables—from pumpkin to spinach to the classic potato.

The word gnocchi is thought to come from nocca, which means knuckles, or from the Lombard word knohha, which means knot (such as wood knot) or walnut—all words that imply the small, tight, rounded shape of gnocchi that we know today.

The most famous potato gnocchi that are known and loved world-wide date back to the sixteenth or, more likely, seventeenth century—well after Spanish explorers brought potatoes from South America and introduced them to Italian kitchens.

Some iterations of gnocchi such as gnocchi à la parisienne or gnocchi alla romana are always baked, even the classic potato iteration can be improved by a bit of oven time. This isn’t necessarily the most traditional way to make and serve gnocchi, but it’s certainly a twist on the classic and, above all, a nice way to dress up a package of prepared gnocchi, which might otherwise be a bit tough.

Another idea would be to use gnocchi as the base for a vegetarian sheet-pan dinner with roasted vegetables, baking them until they get crispy and golden brown; in another, similar recipe, the roasted gnocchi could be served on a bed of arugula for even more nutrients and flavor. 

Of course, you can bake gnocchi in a casserole with lasagna-like influences, simmering in a bubbling mass of sausage, ricotta, marinara, and mozzarella; this gnocchi bake, meanwhile, marries the dumplings with chicken, broccoli, and a rich, creamy Asiago cheese sauce.

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 Baked Chicken Gnocchi w/ Garlic Asiago Cream Sauce
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Cuisine Italian
Keyword baked chicken gnocchi w/ garlic asiago cream sauce
Servings
Ingredients
Chicken
Broccoli
Gnocchi
Garlic Asiago Cream Sauce
Cuisine Italian
Keyword baked chicken gnocchi w/ garlic asiago cream sauce
Servings
Ingredients
Chicken
Broccoli
Gnocchi
Garlic Asiago Cream Sauce
Votes: 1
Rating: 5
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Instructions
Gnocchi
  1. Cook gnocchi according to package directions. Drain in a colander & set aside.
Broccoli
  1. Cut broccoli into florets & place in a 'steamer' microwave dish. Cook in the microwave about 1 minute; drain dish & set aside.
Chicken
  1. Season chicken quarters with Italian seasoning, salt & pepper. Melt butter in a skillet over medium heat. Sear chicken on both sides, starting skin side down, until golden brown, about 2-3 minutes per side; drain & set aside.
Asiago Sauce
  1. Preheat oven to 400 F. Butter a rimmed baking dish & set aside.
  2. Melt butter in a skillet over medium heat. Add minced garlic & cook until fragrant, about 1-2 minutes. Gradually whisk in chicken broth & Italian seasoning. Cook, whisking constantly, about 1-2 minutes. Stir in half & half cream & grated asiago cheese until slightly thickened. Adjust seasoning with salt & pepper to taste.
Baking
  1. Arrange chicken quarters in prepared baking pan. Top with cooked gnocchi, broccoli florets & asiago cheese sauce. Roast until completely cooked through, about 25-30 minutes. Serve hot.

Spiced Plum Bread Pudding

The customs of holidays and celebrations change as each era comes and goes, but through literature, we can look through history’s keyhole, and peek at what life was once like.

Plum Pudding, also called Christmas Pudding, was a Christmas tradition born in Medieval England when families would make their pudding four to five weeks before Christmas Day.  This traditional day for making a family’s Christmas Pudding was commonly called ‘Stir Up Sunday’, with each family member taking a turn stirring the pudding for good luck.  Sometimes trinkets were added to the pudding – coins (for wealth), wishbones (for luck), thimbles (for thriftiness), or anchors (for safe journeys).

But surprisingly enough, the Christmas staple ‘Plum Pudding’ doesn’t actually have plums in it – before the Victorian period, plain old raisins were commonly called ‘plums’.   Historically, the rich, heavy pudding is steamed for several hours the day it is made, stored in a cool place and moistened regularly with stout or brandy, and then steamed again for several hours on the day it is served.

The reason plum puddings were once so highly esteemed, is that, historically, raisins were special. When the English nicknamed raisins ‘plums they were affiliating the fruits with a sweet ‘candy’, which the English called ‘sugar plums’. Sugar plums were fancy and festive, and the English, historically, thought the same of raisins.

Steamed puddings, like Plum Pudding, evolved from boiled puddings. In the mid-1800s, boiled puddings became less popular in North America. This was partly because of improvements in cooking technology. As stoves replaced open-hearth fireplaces, puddings were steamed or baked instead of boiled in a bag. A typical pudding could take four hours or more to boil and during this time, the cook continuously topped up the water as it evaporated. Baking or steaming a pudding was much easier. Slowly, boiled and steamed puddings became less common and the creamy, custard-style pudding became the pudding of choice in North America known as bread pudding.

Bread pudding dates back to the early 11th and 12th centuries in Europe, where it was born out of necessity, transforming leftover, stale bread into a delightful food during times of limited resources.

Since then, the dish has developed into a modern delicacy, gracing the dessert menus of top restaurants and incorporating fresh, artisanal breads like brioche, with exquisite ingredients such as bourbon, gruyere cheese, and pecans, depending on whether the pudding is sweet or savory. 

In 2015, ‘The Taste of a Memory’, a memorabilia/cookbook I wrote as a tribute to my wonderful parents, was published. It contained a compilation of stories, articles, recipes and reflections that evoke an intimate memory, a special time period and fond emotion brought about by the aroma and taste of food. Writing them down not only put them in print but allowed me to take a mental journey back to a gentler time.

I’d like to share a recipe from that book with you today. This is not a traditional English plum pudding but rather a bread pudding that is made with plums. Christmas comfort food with an Asian twist! 

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 Spiced Plum Bread Pudding
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Course dessert
Keyword spiced plum bread pudding
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Ingredients
Course dessert
Keyword spiced plum bread pudding
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 400 F.
  2. Combine the diced plums with 1/2 cup sugar in a bowl. Let the plum mixture sit at room temperature for 30 minutes; the sugar will draw the juices out of the fruit & create a syrup.
  3. Put bread cubes on a baking sheet. Bake bread briefly, just to dry it out a little. Let cool.
  4. In a large bowl, beat the eggs, then whisk in the rest of the sugar, milk, half & half, salt, liqueur, 5 spice powder & cinnamon.
  5. Add the bread cubes, folding gently, so all the bread is coated with egg mixture, then add plum mixture with all the syrup that has accumulated and gently mix again.
  6. Allow mixture to sit at least 1/2 an hour, to let bread absorb the egg mixture & plum juices.
  7. Butter 10 ramekins (custard cups). Divide bread/fruit mixture between them & sprinkle with the coarse sugar if using.
  8. Bake for about 30 minutes or until center of the pudding wiggles slightly when you shake the cups & the top is golden brown.
  9. Remove from oven & cool. Serve at room temperature, with whipped cream if desired.
Recipe Notes
  • Alternately you could use a 9 x 13-inch pan instead of the individual ramekins.

Pear Cheesecake w/ Oat Pecan Streusel

A cheesecake is always an appropriate dinner party finale, but this version is a true showstopper. This cheesecake really makes the most of pear season, with the fruit layered on top of the cheesecake batter then covered with oat streusel. The wow-factor comes into play with the stained glass candied pears.

Candied Pears are a beautiful and completely edible decoration for cakes, cupcakes, or any other creative baking project.  Modern twists in candying techniques have seen a resurgence in recent years, blending traditional methods with innovative approaches breathing new life into the timeless art of candying fruit.

Today, candied fruit is enjoyed in various forms, from baking ingredients to standalone snacks. It has become a versatile ingredient in both sweet and savory dishes, catering to a wide range of tastes and preferences. The perception of candied fruit has shifted from being a rare luxury to a widely available and beloved treat for people of all backgrounds.

At this time of year, I’m always trying to come up with something special to give as gifts to our neighbors on either side of us. We couldn’t ask for better neighbors so it’s always nice to show our appreciation in some way. We usually try to give something they use when hosting family & friends. The family this pear cheesecake is for have a pear tree in their back yard so I think its safe to say they like pears.

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 Pear Cheesecake w/ Oat Pecan Streusel
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Course dessert
Cuisine American
Keyword pear cheesecake w/ oat pecan streusel
Servings
Ingredients
Stained Glass Candied Pears
Oat Pecan Streusel Crust & Topping
Pear Mixture
Cheesecake Filling
Salted Caramel Sauce - Optional
Course dessert
Cuisine American
Keyword pear cheesecake w/ oat pecan streusel
Servings
Ingredients
Stained Glass Candied Pears
Oat Pecan Streusel Crust & Topping
Pear Mixture
Cheesecake Filling
Salted Caramel Sauce - Optional
Votes: 1
Rating: 5
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Instructions
Candied Pears
  1. Preheat oven to 300 F.
  2. Combine water & sugar in a large saucepan. Very thinly slice pears all the way across so that you have a cross section of an entire pear. When sugar is dissolved in the water on the stove, stir & add the pear slices to the simple syrup. Simmer for about 6-8 minutes or until you can almost see through pears. Remove from simple syrup with a tongs & lay flat on parchment paper lined baking sheet.
  3. Mix about 2 tablespoons of simple syrup in a small cup with 2 drops of gel coloring of your choice. Prepare one bowl for each color you wish to use. Using a small clean paintbrush, lightly paint each pear slice as desired. Mottle colors a bit on each slice if using more than one color. Dap with a paper towel to remove excess moisture. Flip slices over and paint on the other side. Dap again with paper towel.
  4. Bake the pears for 20 minutes, paint on some clear simple syrup, turn the slices over & paint the other side. Bake another 10 minutes, then repeat.
  5. Remove from the oven & shape immediately if you do not want flat slices. Sprinkle with gold luster dust, if desired.
Streusel Crust & Topping
  1. Preheat oven to 350 F. Line the sides of a 9-inch springform pan with parchment paper.
  2. In a large mixing bowl, cream together the softened butter with sugar until light and fluffy. Gradually add in the flour, baking soda & ground cinnamon. Toss in the oats & chopped pecans & combine well. Press half of the mixture into springform pan and bake for 8-10 minutes until slightly golden brown.
Pear Mixture
  1. In a medium bowl, toss together the chopped pears with sugar, starch, cinnamon & nutmeg. Combine well & set aside.
Cheesecake Filling
  1. In a large mixing bowl, cream together the cream cheese & sugar until smooth & creamy. Mix in the vanilla & almond extract. Add the egg & combine until smooth and creamy.
  2. Pour cream cheese mixture onto the slightly warm crust. Spread pears over the cream cheese. Sprinkle the rest of the oatmeal streusel topping covering the pears, pressing down lightly.
  3. Bake until slightly brown & center is set around 50 minutes. Cool completely & refrigerate overnight preferably.
Salted Caramel Sauce
  1. Combine brown sugar, 1/2 & 1/2 cream, butter & salt in a saucepan over medium-low heat. Cook while whisking gently for a couple of minutes, until it slightly thickens. Add the vanilla & cook another minute. You are not cooking the sauce very long so it remains quite pourable. Turn off heat, cool slightly. Pour sauce into a blender & blend on high until sauce is 'creamy'. Refrigerate until cold.
Decorating/Serving
  1. To decorate, place cheesecake on serving dish & arrange candied pears on top. When ready to serve, slice & drizzle salted caramel sauce over cheesecake.

Cheesy Chicken & Stuffing Stuffed Portabella Mushrooms

How is it spelled? Portobello or Portabella – from what I understand there is no ‘right’ spelling. Both versions are accepted, but the Mushroom Council  decided to go with Portabella to provide some consistency across the market.

Have you ever stopped and thought about how many vegetables are fantastic when stuffed? Any vegetable with a fairly sturdy shape can become an edible vessel for dinner. All we need to do is fill the inside with a stuffing of our choice, a little time in the oven until everything is heated through and dinner is ready!

I find the versatility of the portabella mushroom is endless. They have a rich, meaty texture and flavor which is retained even after cooking. You can use them in soups, stews, baked pasta, rice dishes or as a meat substitute in salads. Portabellas are excellent paired with fresh herbs, cheese, tomato or cream-based sauces, leafy greens, garlic and onions.

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

For our stuffed mushrooms today, I made a sun-dried tomato sauce then stuffed the Portabella caps with some chicken & stuffing and baked them in it for a supper entrée. Tasty and filling!

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 Cheesy Chicken & Stuffing Stuffed Portobello Mushrooms
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Cuisine American
Keyword cheesy chicken & stuffing stuffed portobello mushrooms
Servings
Ingredients
Chicken & Stuffing
Sauce
Mushrooms
Cuisine American
Keyword cheesy chicken & stuffing stuffed portobello mushrooms
Servings
Ingredients
Chicken & Stuffing
Sauce
Mushrooms
Votes: 1
Rating: 5
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Instructions
Chicken & Stuffing
  1. In a small bowl, create a seasoning blend by mixing together garlic powder, dried basil, onion salt, dried parsley, salt, black pepper, & celery salt. Rub the seasoning blend evenly on both sides of the chicken breasts.
  2. Preheat oven to 375 F.
  3. Place the seasoned chicken breasts in a baking dish & add the chicken broth to the dish. Cover the baking dish with foil & bake for approximately 25-30 minutes, or until the chicken is cooked through. Remove the chicken from the oven, dice it & set it aside.
  4. Prepare the chicken stuffing mix according to the package directions. Toss with cooked chicken. Grate cheddar cheese.
Sauce
  1. In a skillet, heat oil. Add onion & cook for 2 minutes until it starts to soften. Add reserved mushroom stems, garlic, oregano, paprika, sun-dried tomatoes & zucchini. Cook for 2 minutes while stirring with a spatula. Add wine & allow to bubble for 2 minutes then add vegetable broth, salt & pepper. Bring to a boil & simmer for 5 minutes.
  2. Stir the cream & Parmesan cheese into the sauce. Place in a 9 x 13-inch baking dish.
Mushrooms
  1. Whisk the egg lightly in a shallow bowl. In a separate shallow bowl, combine flour, salt, pepper, oregano, thyme, paprika & garlic salt. In a large skillet, heat olive oil on medium-high. Dip the mushrooms in the egg then in the flour mixture. Coat the outside of the mushrooms, trying not to get too much flour inside the ‘cap’. In the skillet, fry mushrooms on both sides until lightly golden. Use a tong to help fry the sides as well. Remove mushrooms to a plate. 4. Set aside, keep warm.
Assembly & Baking
  1. Preheat oven to 350F.
  2. Pack each Portobello mushroom cap with the chicken & stuffing mixture, ensuring it's firmly packed to stay in place during baking. Nestle the stuffed mushrooms on top of the sauce in the baking dish. Cover the baking dish with foil.
  3. Bake for about 20-25 minutes or until the mushrooms are tender & the stuffing is heated through. For the last 5 minutes of baking, remove the foil & sprinkle with cheese. When cheese is melted, remove the stuffed mushrooms from the oven.
  4. Nice to serve with pasta or potatoes.
Recipe Notes
  • Since their is just two of us, I only made half the recipe as you will notice in the picture.

Artichoke & Garlic Chicken Rissoles

Rissole is an interesting group of dishes with an intriguing history. The original French rissoles were prepared by enclosing the main ingredients in pastry dough and frying them, but over time the original recipe has evolved and changed.

Many nations have created their own version of the rissole. This food is commonly on offer in street stalls as a casual snack food, or in fast-food restaurants. Some fancy restaurants also serve rissole dishes, although they may use fancier ingredients and dress things up with complex sauces to make their rissoles more interesting. Today, rissoles can be found in numerous European countries, but also in Australia, New Zealand, and even Indonesia and Brazil.

Some cooks refrain from using any sort of coating for a rissole, preferring to make a blend of meat, potatoes, eggs, and breadcrumbs which can be molded into a firm patty. Ingredients such as onions may be added to rissoles as well, along with various spices, especially in nations with a culinary tradition of heavily spiced food. They can be made with ground or cut meat, seafood, or vegetables, and the sweet varieties are usually made with fruit. Most of them, including both sweet and savory rissoles, are usually served with a sauce on the side. Primarily, rissoles were deep-fried, but today the name also encompasses the varieties that are baked in an oven or fried in shallow oil.

Today, I’m making artichoke & garlic chicken rissoles. The sauce gives the rissoles a nice punch of flavor and pairs so well with creamy mashed potatoes & roasted green beans.

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 Artichoke & Garlic Chicken Rissoles
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Course Main Dish
Cuisine French
Keyword artichoke & garlic chicken rissoles
Servings
Ingredients
Artichoke & Garlic Sauce
Chicken Rissoles
Course Main Dish
Cuisine French
Keyword artichoke & garlic chicken rissoles
Servings
Ingredients
Artichoke & Garlic Sauce
Chicken Rissoles
Votes: 1
Rating: 5
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Instructions
Sauce
  1. Place all ingredients except oil in a food processor. With motor running, add olive oil in a slow stream to make an emulsion. Continue processing while adding the cream to make a fairly smooth consistency. Remove from food processor & set aside.
Chicken Rissoles
  1. Place chicken, panko crumbs, salt, egg, garlic & soup mix in a bowl. Combine well. Divide into 6 portions. Form each portion into a patty shape.
  2. Heat oil in a large saucepan, Cook rissoles for 2-3 minutes. Turn & cook for a further 1-2 minutes or until golden. Transfer to a plate a wipe out saucepan.
  3. Return rissoles back in saucepan & add sauce. Simmer for 10 minutes until rissoles are cooked through. Nice to serve with creamy mashed potatoes & roasted green beans.

Shrimp & Chicken Sausage Pasta Shells

With Christmas right around the corner, pasta meals are an easy quick fix on those busy days leading up to the big day. Stuffed Shells are truly the perfect meal to make ahead of time since you can prepare everything but hold off on baking them until you’re ready to eat.

Stuffed shells are a tasty dish that is usually made with ricotta cheese or other types of cheese inside the pasta shells. Tomato sauce is another common ingredient in the dish. However, there are so many ways to jazz it up and one might be surprised just how many unique ingredients one can put into a shell.

I have always loved stuffed pasta shells and over the years I have stuffed them in every way I could imagine. There are endless variations such as using different cheeses and herbs or making some homemade marinara or sun-dried tomato sauce.

There’s a reason surf and turf is often one of the most desired items on a restaurant menu — it’s because meat and fish are the perfect complement to each other! The light flavor of fish and shellfish is a great addition to the richer, heartier flavor of meat.

Today, I’m combining some shrimp and chicken sausage in my filling and topping it with a nice smoky sun-dried tomato parmesan sauce. Should be good!

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 Shrimp & Chicken Sausage Pasta Shells
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Rating: 5
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Course Main Dish
Cuisine American
Keyword shrimp & chicken sausage pasta shells
Servings
Ingredients
Pasta / Filling
Sun-Dried Tomato Sauce
Course Main Dish
Cuisine American
Keyword shrimp & chicken sausage pasta shells
Servings
Ingredients
Pasta / Filling
Sun-Dried Tomato Sauce
Votes: 1
Rating: 5
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Instructions
Pasta / Filling
  1. Cook pasta shells in a pot of salted boiling water for about 10-12 minutes. Drain well & lay on a wire rack to keep them from sticking together until ready to fill.
  2. In a large skillet, heat 1 Tbsp oil over medium heat. Add onion & mushrooms; sauté until tender & moisture has evaporated from mushrooms. Add chicken sausage & minced garlic. Cook for 3 minutes, stirring frequently. Add wine & cook until sausage is no longer pink about 4-5 minutes more. Drain well & transfer to a large bowl.
  3. Peel & devein shrimp; chop into 1/2-inch pieces. In a small bowl, whisk together broth & flour. Set aside.
  4. In the same skillet, heat remaining 1 Tbsp oil over medium heat. Add shrimp; cook, stirring constantly, until shrimp begins to turn pink. Stir in flour mixture. Add cream, Old Bay seasoning, garlic powder & Italian seasoning; stir until thickened. Remove from heat & stir in sausage mixture. Set aside until ready to use.
Sun-Dried Tomato Sauce
  1. In a skillet, heat oil. Add onion & cook for 2 minutes until it starts to soften. Add garlic, oregano, thyme, paprika & sun-dried tomatoes. Cook for 2 minutes while stirring. Add vegetable broth; bring to a boil & simmer for 5 minutes.
  2. Stir in cream & parmesan cheese into the sauce. Remove from heat & cool for a few minutes. Pour sauce into food processor & process to a fairly smooth consistency. It will not be completely smooth but that is fine.
Assembly / Baking
  1. Preheat oven to 350 F.
  2. Spread half of the sauce over the bottom of a 13 x 9-inch baking dish. Divide filling between cooked shells. Lay in rows over sauce. Pour remaining sauce over top carefully covering all the shells.
  3. Loosely lay a piece of foil paper over baking dish and bake for 45 minutes or until bubbling nicely.

Garlic Bread Meatball Bombs

HAPPY LABOR DAY!

Although, we have not officially reached the first day of fall (Sept. 23), this part of the year often begins with a tinge of melancholy. Even so, there are many ways to appreciate Canada’s most sentimental season.

Part of our country’s appeal is its four season’s: Winter, Spring, Summer & Fall. We are entering the season of the fall harvest and the leaves on the trees begin their transformation to stunning shades of orange, red and yellow.

Labor day week-end gives us an opportunity to enjoy family and friends before summer is officially over. I remember as a kid, once we arrived at the Labor Day week-end all those ‘lazy, hazy, crazy days of summer were gone’. Back to school for another year. So, whatever your choice of relaxation is, you know good food will play a big part in the week-end gatherings.

Meatball bombs are a round homemade ‘hot pocket’. They have everything in them you need to make a great tasting meal. Serve two bombs per person. That means each person gets two meatballs, two dinner rolls, lots of sauce, and some gooey, cheesy goodness. Serve these with a simple side salad to round out the entire meal.

Speaking of Hot Pockets, I’m sure most everyone has tried them at some time since they have been around for over 40 years.

Probably the one lasting memory if you have,  is you know that the first bite of the microwavable, molten-in-the-middle meal will burn at least three layers clean off the roof of your mouth.

The frozen creations known as Hot Pockets were created by two Jewish Iranian brothers Paul and David Merage, who immigrated to the United States from Tehran. In 1977, the Merage brothers founded Chef America Inc. and set out to create a portable sandwich whose dough would actually retain its crispness after a few minutes in the microwave. Their creation, which debuted in 1980, was called the Tastywich, but it didn’t last long with its original name. By 1983, after some recipe tweaking, the Tastywich had a new name and Hot Pockets officially hit the market.

History aside, if you’re looking for some flavorful garlic bread meatball bombs, this is just the dish for you! And, you have the choice to use a lot of prepared ingredients from your grocery store, or you can make them all from scratch. There are options for both types in this recipe.

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 Garlic Bread Meatball Bombs
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Rating: 5
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Course Main Dish
Cuisine American
Keyword garlic bread meatball bombs
Servings
Ingredients
Dinner Rolls
Meatballs
Garlic Butter
White Sauce
Course Main Dish
Cuisine American
Keyword garlic bread meatball bombs
Servings
Ingredients
Dinner Rolls
Meatballs
Garlic Butter
White Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dinner Rolls
  1. Dissolve yeast & sugar in lukewarm water & allow to sit a few minutes until frothy. Add oil, salt, & 2 1/2 cups flour, beat until smooth. Stir in enough remaining 1/2 cup flour to form a stiff dough..
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning to grease the top. Cover: let rise in a warm place until doubled, about an hour.
  3. Punch down the dough. Divide the dough into 18 pieces. Pinch the ends of each dough piece together in the center. Place seam side down. Use the palm of your hand to gently roll each dough ball until smooth and round.
  4. Place the dough balls in a parchment lined baking dish. Cover & allow rise until doubled in size, about 30 minutes.
  5. Preheat the oven to 350F.
  6. Lightly brush with egg wash. Bake until golden brown, 20-25 minutes. Remove rolls to a wire rack.
Meatballs
  1. Preheat oven to 350 F.
  2. In a large bowl, combine all ingredients for the meatballs & mix well. Divide mixture into 18 meatballs & place on a foil lined baking tray. Bake 35 minutes or until meatballs are cooked through. Remove from oven & set aside.
White Sauce
  1. In a saucepan, cook butter & flour until bubbly. Slowly add broth & cream; boil for a FEW minutes, add soy, salt & pepper. Set aside.
Assemble & Bake
  1. Hollow out the top of each roll with a sharp knife. The hole will need to be slightly bigger than the meatballs, but not so deep that you puncture the bottom.
  2. Set the rolls into a 9×13" baking pan which has been coated with non-stick cooking spray. Set aside.
  3. Whisk together garlic butter ingredients. Using the back of a teaspoon, liberally smear the holes of the dinner rolls with the garlic butter. Use all of the butter evenly into each dinner roll.
  4. Spoon about a tablespoon of the prepared sauce into each of the hollowed out dinner rolls. Place a cooked meatball into each hole. Top each meatball with the remaining sauce mixture. Evenly distribute the cheese over each of the dinner rolls. Sprinkle on the Italian seasoning.
  5. Bake for 10-12 minutes, or until the cheese is melted and bubbly. Remove from oven.
  6. Using a sharp knife, slice between each dinner roll. Garnish with parsley if you wish.
Recipe Notes
  • For a QUICK & EASY meal use:
  • 12 (store bought) dinner rolls
  • 12 frozen meatballs, cooked
  • FOR SAUCE: 
  • 1/2 cup dried tomato paste
  • 2 cups marinara sauce
  • 1 Tbsp olive oil
  • NOTE: I found for the original recipe it was easier to make the meatballs & sauce first, then the rolls. Just a suggestion!

Smoked Gouda Pork Chops w/ Caramelized Onions

Today, March 21, our family celebrates the birth date of my father. Although he left this earth many years ago, I have so many memories of the wonderful childhood I enjoyed due to the parents I had. As my life unfolds, I realize more each day the impact having had a strong role model has made on my life. The word ‘thank you’ is so inadequate.

This meal seems so fitting to have today in honor of my father’s birthday. I’m sure he would have loved it. Brion & I seem to have a natural affinity to smoked cheeses. I had first thought I would make some pork chops stuffed with smoked gouda & bacon but then the caramelized onions started were calling me ….

Smoked Gouda is a semi-hard to hard, cow’s milk cheese which is creamy and mild with a natural smoked flavor and rich musky aftertaste. The rind is typically brown rather than the yellow rind on the unsmoked version. Only cheese exposed to real smoke may be called ‘smoked’. Cheese that has only had liquid smoke added to it must be labeled with ‘smoke flavor’.

Smoking cheese imparts a unique flavor, everything from the intensity of the heat or kind of wood chips used, can effect the flavor outcome. Every part of the process, no matter how small it may seem, has some bearing on the final taste of the product.

Print Recipe
 Smoked Gouda Pork Chops w/ Caramelized Onions
Votes: 3
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword smoked gouda pork chops w/ caramelized onions
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword smoked gouda pork chops w/ caramelized onions
Servings
Ingredients
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F
  2. Heat 3 tablespoons oil in heavy large skillet over high heat. Season pork with salt and pepper then dredge in 1 cup flour; shake off excess flour and place pork in skillet.
  3. Sauté pork for 3 minutes on each side then place pork in a baking dish. Sprinkle 1 teaspoon paprika over pork.
  4. Clean skillet and add 2 tablespoons oil; heat over medium-high heat. Add onions and brown sugar; sauté for 15 minutes or until brown and tender. Add garlic and sauté for another minute. Add the remainder 1 tablespoon of paprika. Place onions and broth over pork. Cover with foil and bake until pork is tender, about 35 to 45 minutes.
  5. Remove pork from oven and use tongs to transfer pork to plate; cover plate with foil. Reserve onion and liquid content from baking dish.
  6. In a large saucepan, over medium heat, melt butter. Add 4 tablespoons flour and cook for 4 minutes or until flour just starts to brown. Whisk in reserved contents from baking dish and half-and-half. Whisking constantly, bring to a boil, about 5 to 8 minutes, or until thick. Remove from heat and whisk in Gouda cheese. Season with salt and pepper.
  7. Transfer pork to plates and spoon sauce over pork.