A calzone is a savory Italian turnover. It traditionally consists of a cheesy filling in a leavened dough and is served with marinara sauce on the side. The calzone originated in Naples in the 18th century.
The best results come when the filling is not too moist because it can make the dough soggy. Like with a stir-fry, it is also better to have a filling where the ingredients are broken down into bite-size pieces, so the filling is easy to eat.
There is nothing better this time of year than fresh corn and tomatoes. This easy corn, tomato & bacon calzone is the perfect way to celebrate fresh summer produce! Don’t overload the filling with ingredients; make your point with a mixture of a few simple flavors then load it with cheese!
Eating vegetables during their seasons really gives you the best flavors.
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Summer Calzones w/ Corn, Tomatoes & Bacon
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Ingredients
Filling
- 4 slices bacon, chopped
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 ears corn, husked & kernels cut from cobs
- 1 cup cherry tomatoes, halved
- 4 large mushrooms, sliced & sauteed
- 1/4 cup fresh basil, chopped
- 1 tsp red pepper flakes
- salt & pepper to taste
- 125 gm ricotta cheese
- 150 gm (about 1 1/2 cups) monterey jack cheese, grated
- Cornmeal for sprinkling, optional
- Marinara sauce, for serving
Ingredients
Filling
- 4 slices bacon, chopped
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 ears corn, husked & kernels cut from cobs
- 1 cup cherry tomatoes, halved
- 4 large mushrooms, sliced & sauteed
- 1/4 cup fresh basil, chopped
- 1 tsp red pepper flakes
- salt & pepper to taste
- 125 gm ricotta cheese
- 150 gm (about 1 1/2 cups) monterey jack cheese, grated
- Cornmeal for sprinkling, optional
- Marinara sauce, for serving
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Instructions
Dough
In a large bowl, place lukewarm water, honey & yeast; allow to stand for a few minutes until frothy. In another bowl, flour & salt.
When yeast is ready, add the 2 Tbsp of oil. Add flour, mixing with a fork until a shaggy dough forms. Turn onto a work surface & knead dough for about 5-8 minutes, until smooth & elastic. Place dough ball in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size while you prepare filling.
Filling
In a large skillet, cook the bacon until crispy. Remove the bacon from the pan & set aside to drain on a plate lined with paper towels.
To the bacon drippings, add the mushrooms, shallot & garlic. Sauté over medium heat for a few minutes then add the corn, red pepper flakes & a pinch of salt & pepper.
Cook for a few minutes then add the halved cherry tomatoes & basil. Cook, stirring frequently, for a couple minutes. You want the tomatoes to just warm through, not to completely break down. Stir in the crisped bacon & remove the pan from the heat so the mixture can cool to room temperature.
Assembly/Baking
On a lightly greased work surface, divide the risen dough into 8 even balls. Roll each ball into an OVAL shape, about 7 x 6-inch size. Divide filling into 8 portions.
On each oval, spoon a couple tablespoons of the ricotta in a straight line on the middle of the dough. Next, spoon a couple tablespoons of the corn-tomato filling on top of the ricotta. Finally, add about 2-3 tablespoons of grated Monterey Jack cheese.
Keep one side free & cut the other side of the dough into thin strips using a knife. Fold the uncut side over the filling first, then continue rolling over the cut side.
Line a large baking sheet with parchment paper & place the ‘calzones’ on it, curving them into a C shape. (Place the side with the ‘strips’ curving to the outside). Brush calzones lightly with egg wash, sprinkle with cornmeal if you wish. Cover with plastic wrap & allow to rise for about 20 minutes.
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Bake for 25 minutes or until the dough is golden and crisp and the filling is gooey. Allow to cool slightly before serving with warmed marinara sauce.
Roasted salmon with honey-tart cherry salsa is popular because it perfectly balances the naturally bold, rich flavor of salmon with a vibrant, sweet-and-sour glaze. The sweet honey, zesty fruit, and savory roasted fish offer a gourmet-quality restaurant feel that is incredibly easy to make at home.
About 13 years ago, Brion and I planted a ‘Cupid’ cherry tree in our back yard. I don’t know if you have ever heard about these ‘prairie’ cherry trees. They were developed here in Canada at the University of Saskatchewan for colder climates. A sour cherry was cross pollinated with a Mongolian cherry. This resulted in a variety of very hardy, smaller trees with a tart-sweet cherry about the size of the well-known ‘Bing’ variety. A group of five cherry trees were developed and became known as the ‘Romance’ series.
We chose this particular one because it is an early bloomer with large, dark red cherries that are both sweet and slightly astringent. The fruit matures in late August -early September with about a three-week harvest period. The tree size is perfect as it matures to around eight feet tall. In the fall its glossy green leaves turn into a beautiful yellow orange.
I personally like using these cherries for cooking and baking as opposed to eating them fresh. The sweet/tart flavor lends itself so well to numerous recipes. Over the years, I have come to really enjoy the flavor of chutneys. The flavor and gorgeous color of the cherries made a real nice ‘chutney’ for this roasted salmon.
Since this year’s crop is not ready yet I see no reason not to use some of the frozen ones I have left from last year.
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Roasted Salmon w/ Honey-Tart Cherry Salsa
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Instructions
Salsa
In a medium bowl, stir together the ingredients for the salsa until well combined. Cover and chill until ready to serve.
Salmon
Preheat oven to 350 F. Line a baking sheet with nonstick aluminum foil.
Rinse the salmon filets under cool water & pat dry with a paper towel. Arrange on the baking sheet.
In a small bowl, whisk together the cherry juice & honey. Spread half of the mixture over the salmon filets, reserving the second half.
Bake for 15-17 minutes until just about cooked through. Drizzle the second half of the tart cherry-honey mixture over the filets & bake for an additional 2-3 minutes until slightly golden at the edges.
Serve the salmon filets with roasted potatoes & a green salad, if you wish, with the tart cherry salsa on top.
Char Siu has been around for many years and was generally roasted over a fire. Nowadays, you can BBQ it, pan fry, bake or broil/grill it. No matter which way you choose to cook char siu, the shiny red glaze gives it a very unique look and flavor. Char siu doesn’t have a lot of fancy ingredients or complicated procedures. Instead, it pairs a tasty marinade with a lean cut of quality meat for a super good meal.
Char siu chicken is a sweet and savory dish of chicken that’s marinated and cooked in the style of the traditional Chinese barbecue pork dish, char siu. The chicken is marinated and placed on wooden skewers. It’s cooked until tender but not falling apart. The use of the skewers changes how the meat cooks. It should heat slowly and evenly from all sides.
The char siu marinade is very distinctive in its flavor … classic Chinese. It has a lovely depth of flavor, it’s sweet and savory, and a hint of Chinese Five Spice Powder flavor that makes this distinctly Char Siu.
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Char Siu Chicken
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Instructions
Place marinade ingredients in a large Ziplock bag & mix to combine.
Cut chicken into bite size or leave as individual large pieces & thread onto skewers. Carefully place chicken in bag & seal, turning to coat chicken. Marinade for 3 – 24 hours. Soak bamboo skewers prior to using.
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Remove skewers (reserve marinade) from Ziplock bag & lay across a foil lined, rimmed baking sheet. Roast for 10 minutes then remove from oven & baste with some of the excess marinade. Return to oven to continue roasting, basting another couple of times before chicken is completely cooked. Be sure not to overcook thighs so they are nice & moist.
Prepare rice while chicken is roasting. When chicken is cooked, transfer rice & chicken to a serving plate & sprinkle with green onions.
Recipe Notes
• Alternately you can grill the chicken over medium-high heat for about 6-7 minutes per side. Watch carefully as they can easily burn due to the sugar in marinade.
Yaki Udon is a wok-fried Japanese udon noodle dish. Born from postwar ingenuity, Yaki Udon (literally ‘fried udon’) is a celebrated Japanese stir-fry dish with a history rooted in the resourcefulness of the mid-1940s.
The dish’s creation is widely attributed to a small restaurant named Darumado in Kokura (modern-day Kitakyushu), shortly after World War II. In 1945, food was scarce across Japan. The owner of Darumado wanted to serve yakisoba (fried buckwheat noodles), but proper soba noodles were unavailable due to rationing and shortages, so he decided to use dried udon noodles (which were more readily available) as a substitute for the missing soba.
The improvised dish, stir-fried with meat and vegetables in a soy-based sauce, was an instant hit with locals and eventually became a staple of the region.
While the original version used dried noodles, modern yaki udon is typically made with thick, chewy fresh or frozen udon noodles. Over the decades, it evolved from a ‘desperation’ meal into a popular Japanese pub snack and a standard festival street food.
Shrimp yaki udon is a staple of Japanese comfort food and a global favorite primarily because of its combination of fast, one-pan preparation, addictive textures, and a savory, rich flavor profile that is both comforting and customizable.
Just recently I’ve started incorporating these unique udon noodles into some of our meals and we really have enjoyed them.
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Yaki Udon w/ Shrimp
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Instructions
Shrimp
Marinate shrimp in a bowl & set aside.
Sauce
Whish together stir-fry sauce ingredients in a small bowl & set aside.
Udon Noodles
Place udon noodles in a bowl & fill it with hot or boiling water. Let noodles sit until they are easy to detangle. Then drain & set aside.
Cooking
Preheat half of the vegetable oil in a saucepan over medium heat. Sear the shrimp until they are cooked through (5-8 minutes depending on the size). Remove them from the pan & set aside.
Add more oil to the pan & sauté garlic & green onions until fragrant. Add the cabbage, carrots, mushrooms & peas. Sauté until vegetables start to soften.
Add the udon noodles, cooked shrimp & stir-fry sauce to the pan, Toss & sauté for another 2-3 minutes. Serve.
Leeks are an edible plant used in many different cuisines. Closely related to onions, garlic, and scallions, the edible parts of leeks are the tightly bound leaf sheaths that form stalk-like bases, which transition into flat leaves. Leeks are quite mild which makes them perfect to pair with simple veggies in the spring like asparagus and peas, and heartier veggies in the fall like winter squash and potatoes.
When leeks are grown, soil is piled up around them, so that more of the leek is hidden from the sun, and therefore lighter in color and more tender. What produces a beautiful leek, a long pale body, also results in sand and dirt being lodged deep inside the leek.
Leeks straddle the line between aromatic and fresh vegetables, with the seasoning qualities of ‘the gourmet’s onion’ and the delicate flavor and texture of ‘the poor man’s asparagus’.
Leeks can be used interchangeably with onions in most recipes for soups, casseroles, and stews to add a subtle, more complex flavor. One way to showcase this flavorful onion is to make it the star of the show as I’ve done here in this leek dish with salmon in mustard sauce.
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Coho Salmon & Leeks Baked In Mustard Sauce
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Instructions
Salmon / Leeks
Clean & remove skin from salmon fillet. Wash leeks & remove thicker outer layer, which can remain a bit tough. Cut the leeks into pieces approximately 1 1/2-inches in length. In the microwave steam dish, cook leek for 8 minutes until al dente. Drain & set aside.
Whisk all sauce ingredients together in a small saucepan over low heat. Warm through for 2-3 minutes, but do not boil.
Sauce
Whisk all sauce ingredients together in a small saucepan over low heat. Warm through for 2-3 minutes, but do not boil.
Assembly / Baking
Place salmon fillet in the center of a large baking dish. Surround with pre-cooked leeks & spread mustard sauce carefully over all.
Bake for about 20 minutes or until salmon flakes easily. Serve with orzo or mashed potatoes.
French toast is a breakfast staple for the ages. It has a long history and is eaten in many forms all over the world. It is often enjoyed much like we usually serve it, but many countries give it a local twist. In India, savory French toast with spices, green chili, chopped onions, and salt is popular. Scottish French toast is often served with sausage between two slices like a sandwich. In Hong Kong, French toast doubles as a decadent peanut butter sandwich. New Zealand French toast is enjoyed with bananas, bacon, cinnamon, and maple syrup. Creole French toast kicks it up a notch — the milk and egg soaking mixture is spiked with alcohol, often whiskey.
When you hear the word ‘cornbread,’ what comes to mind? The next question is ‘have you ever tried cornbread French toast’? Over the years I’ve made a lot of different versions of French toast and cornbread, but I’ve never combined the two. Although cornbread might be considered simple and dated, it is the cornerstone of soul food. I’ve always been a cornbread fan. Undeniably, I love it! The smell and taste of fresh cornbread are definitely nostalgic for me.
Traditional cornbread is a quick bread leavened with baking powder, but this loaf is leavened with yeast. It works like all other yeast breads, mixed and kneaded by hand or a stand mixer, and left to rise and ferment before being shaped and eventually baked.
Unlike traditional quick bread, this yeast-based version rises beautifully, creating a light yet sturdy loaf with a golden crust.
Using cornbread for making French toast today, turned out to be amazing! There’s something so comforting about thick slices of egg-soaked bread cooked on a hot griddle, making the outside golden and crispy while its custard-like inside stays soft and rich.
Whether you’re in the mood for a simple slice of toast or a sandwich loaded with your favorite meats and vegetables, this bread will elevate your meal, believe me.
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Cornbread French Toast
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Instructions
Cornbread
In a small saucepan, combine milk, 1 tablespoons butter & salt. Over medium heat, bring to a simmer. It's ok if the butter does not completely melt. Remove from heat. Slowly whisk in cornmeal, stirring until smooth. Stir in honey. Set this cornmeal mixture aside to cool.
In the bowl of a stand mixer, combine brown sugar & yeast in water. Stir to dissolve. Let stand until foamy, 5 to 10 minutes. Add eggs, cooled cornmeal mixture & 1/2- 3/4 cup flour. Beat at medium speed for about 2 minutes. Stir in enough remaining flour to make a soft dough. As soon as the dough pulls away from the pan, stop adding flour.
Turn out dough onto a lightly floured surface. Knead dough 8 to 10 minutes or until smooth & elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
When risen, punch down dough; knead 30 seconds. Grease a 9”x5” loaf pan. Sprinkle 1 1/2 tsp cornmeal over bottom and sides of each pan. Shape dough into a loaf & place in prepared pan. Allow to rise 30 to 45 minutes, or until doubled in size.
Preheat oven to 375 F. Slash top of loaf as desired. Brush with melted butter; sprinkle with remaining cornmeal. Bake 30 to 35 minutes or until bread sounds hollow when tapped on bottom. Remove loaf from pan. Cool on a wire rack.
French Toast
In a small bowl, combine the milk, eggs, cinnamon & brown sugar. Whisk until well combined. Slice cornbread
Heat a non-stick griddle to a medium-low heat. Lightly butter the griddle. Carefully dip the cornbread into the egg mixture, gently shake off the excess & place on griddle. Don't allow the cornbread to soak in the mixture - just a quick dip.
Cook for 3-4 minutes on each side, adjusting the temperature to keep it from burning. Repeat until all cornbread has been cooked, adding additional butter if necessary. Hold the other pieces in a warm oven to keep them warm.
Serve with bacon & poached eggs or maple syrup, fresh berries & a sprinkling of powdered sugar.
While the specific term ‘butterflying’ might be relatively recent, this practice of preparing meat for faster and more even cooking has roots in ancient civilizations, with evidence of similar techniques in ancient Egypt and Greece.
Chicken drumsticks are guaranteed to be delicious when attached to the whole bird, but when cooked by themselves, there are a few extra challenges. The awkward shape can make it tough to get an evenly brown color on all sides—especially when grilling—leaving some of the skin pale and unappetizing. The simple answer is to butterfly them.
You might ask,’ are butterflied chicken drumsticks worth it’? Absolutely, if you’re an avid fan of grilled/roasted chicken drumsticks. The process has hardly any downsides, between the lower cost, quicker cooking time, and crispier flavor. Spending a few minutes to butterfly the chicken legs is definitely worth it!
The process is pretty straightforward … just pat the legs dry with a paper towel and use a gentle swiping motion (with a sharp knife!) to cut through the meat and expose the bone. Use the knife to separate more of the flesh from the top of the bone until the leg opens up (like a butterfly!). Be careful not to separate the meat completely from the top of the bone.
In this recipe, after the chicken legs have been grilled, they are glazed and roasted on a rack above some potato wedges. The flavor of the overall meal is amazing.
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Butterflied Chicken Drumsticks
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Instructions
Chicken & Potato Spices
Mix oil, all of the spices & salt in a large bowl. Set aside.
Chicken
Holding the end of a chicken drumstick, slice on either side of the bone as far as you can without slicing entirely through the meat. Once the initial cuts are made, make an additional cut on both sides of your first cuts again do not cut all the way through the meat. This will open the drumstick up & it will be butterflied.
Potatoes
Wash & cook potatoes in microwave until 3/4 of the way done. Remove from microwave & slice potatoes in wedges.
Spice Rub
Place potatoes in oil/spice mixture. Toss to coat the remove & lay single file on a foil lined baking sheet. Set aside.
Add butterflied chicken to remaining oil/spice mix & toss to coat well. Heat a griddle & fry chicken until golden brown on both sides. While chicken is cooking make the chicken glaze.
Chicken Glaze
In a small bowl whisk together the soy sauce, chili flakes, honey, mustard, olive oil, salt & pepper until it emulsifies, about 30 seconds to 1 minute.
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Lay a wire rack over top of potatoes on prepared baking sheet that has been set aside. On the wire rack, place partially cooked chicken drumsticks. Brush chicken with glaze.
Place potato/chicken tray in oven & cook for 20 minutes or until FULLY COOKED & tender. Remove from oven & place potatoes & chicken on serving plates.
CELEBRATING FATHER’S DAY!
Father’s Day is celebrated on many different dates around the world. It gives us the opportunity to thank or reflect on that special person we call ‘Dad’.
The imprint of a father remains forever on the lives of his children. For daughters, he is the standard against which she will judge all men. To a son, he is his first hero.
Fathers are some of the most unsung, unpraised and unnoticed valuable assets of our society. Growing up, I recall that wonderful feeling of being very protected by our father.
Both of our fathers are no longer with us, but we will always hold dear fond memories of them. It seems a father’s love and influence are never fully appreciated until they are no longer with you.
I think both are dads would have enjoyed this meal I’m preparing today. Since the trendiness of balsamic vinegar in North America has only gained momentum over the past few decades, its probably not a version they would have been familiar with but liked it just the same.
Peaches and balsamic vinegar are the perfect accompaniment to pork chops. Pork chops pair so well with fruit and the natural sweetness of honey balances perfectly with the moderate, natural acidity of the balsamic vinegar.
The history of balsamic vinegar is a fascinating journey that spans centuries. Balsamic vinegar’s rise in prestige began with its medicinal use in the Middle Ages, gained royal favor and eventually became globally recognized as a highly prized product originating from the beautiful Italian regions of Modena and Reggio Emilia.
These balsamic pork chops are served with peaches, gorgonzola and a hint of thyme making them sweet and savory at the same time.
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Balsamic Pork Chops w/ Peaches & Gorgonzola
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Instructions
In a large oven-proof skillet over medium high heat, add the olive oil & let it warm up.
In a medium bowl, whisk together the balsamic vinegar, honey, thyme. Add the peaches, toss to coat, & set aside.
Pat the pork chops dry, and cover them in the salt & pepper.
Add the pork chops to the hot oil in the pan & cook for 6 minutes on one side without moving the chops around, then flip them.
Add the peach vinegar mixture to the hot pan over the pork chops. Cook for 3 minutes.
Remove the pork chops from the pan & set them aside on a clean plate, leaving the peach vinegar mixture in the pan.
Turn the heat up to high. Cook for 8 -10 minutes, until the peaches are soft & the sauce has reduced.
Place the pork chops back into the hot pan. Spoon the peaches & sauce on top of the chops. Scatter the gorgonzola on top of the peaches & pork chops. Broil on high for 3 - 5 minutes, or until the gorgonzola has melted.
Chicken thighs are my personal favorite for several reasons: They’re flavorful, tender, cheaper, and cook quicker than other cuts. It might sound like an unusual combo, but fresh, tangy mango brightens up savory chicken in the most delightfully unexpected way. Adding mango to chicken is any easy way to bring summer flavor to an otherwise ordinary chicken dinner.
The origins of mango chicken can be traced back to the Indian state of Punjab, where it was originally created by a chef named Kundan Lal Gujral, the owner of a restaurant called Moti Mahal. According to the legend, Kundan Lal Gujral created the dish in the early 20th century when he mixed leftover tandoori chicken with a creamy mango sauce. The dish became popular with customers and soon became a menu staple at Moti Mahal. From there, mango chicken spread throughout India and eventually became famous worldwide.
Mango chicken is typically served with rice or bread and is known for its unique blend of sweet and spicy flavors.
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Mango Chicken Thighs
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Instructions
Sauce
Peel, pit & dice mango into small pieces & set aside. In a small bowl, whisk together honey, soy sauce, chicken stock, lime juice, ginger, garlic & red pepper flakes. Set aside as well.
Chicken
Slice chicken thighs about 1/2 - 3/4-inch thickness. Place chicken in a bowl & add cornstarch. Mix well until chicken is evenly coated with cornstarch.
Cooking
Preheat a large cooking pan over medium to medium-high heat & add oil. Add dredged chicken & sear it on all sides until almost done. Take chicken out & set aside.
Lower heat to medium. Melt butter in the pan; add diced mango & cook, stirring for a couple of minutes until softened.
Whisk the sauce again & pour it into the pan with mango. Gently stir & let it simmer for a couple of minutes.
Add chicken back to the pan, stir & let cook another 2-3 minutes, until chicken is completely done & sauce is a little bit thicker.
Serve mango chicken with sauce over rice.
