Loaded Taco Cabbage Steaks

The concept of ‘loaded cabbage steaks’ is an interesting twist on traditional cabbage dishes and are a tasty alternative to traditional tacos.

Sometimes it’s hard to get excited about cabbage but I think this recipe will change your mind a little bit. Roasting the cabbage provides a subtly sweet flavor. Cabbage is very affordable, mildly flavored and easy to prepare. This recipe involves roasting thick slices of green cabbage with olive oil, salt, and taco seasonings. You can top them with either ground meat or black beans, shredded cheese, diced avocado, sliced cherry tomatoes, and chopped cilantro. Lime crema adds a zesty finish. 

It’s time to elevate cabbage from a humble vegetable side dish to the main attraction with these loaded cabbage steaks!

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Loaded Taco Cabbage Steaks
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Course Main Dish
Cuisine American
Servings
Ingredients
Cabbage Steaks
Ground Meat
Lime Crema
Course Main Dish
Cuisine American
Servings
Ingredients
Cabbage Steaks
Ground Meat
Lime Crema
Votes: 1
Rating: 5
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Instructions
Taco Seasoning
  1. In a small dish, combine all ingredients & mix well.
Lime Crema
  1. Whisk together the ingredients using milk to thin out the sauce to your desired consistency. Set aside.
Cabbage Steaks
  1. Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper.
  2. Keep your cabbage core INTACT, slice your cabbage in half first then into thick slices – ending up with 6-7 slices. Place them on your baking tray & brush both sides of each slice with olive oil. Season with 1/2 of the prepared 'taco seasoning' Roast for 30-35 minutes or until golden.
Ground Meat or Beans
  1. In a large skillet, heat the oil & sauté onion for 2 minutes. Add in the ground meat, using a wooden spoon break everything up until no longer pink & cooked through. Season with remaining taco seasoning. Divide the meat between the roasted cabbage slices then top with the cheese & pop back into the oven until melted – about 5 minutes.
  2. If you're using the beans, simply top the cooked cabbage steaks equally with some beans, covering the cabbage & then top with the shredded cheese. Pop back into the oven until the cheese has melted – 5 minutes.
  3. Remove cabbage steaks from oven & top with tomatoes, avocado & arugula. Drizzle with lime crema & serve hot.

Savory Gorgonzola Cheesecake w/ Peaches & Hemp Heart Granola Crust

Cheese might not be the first thing that comes to mind if you’re looking for a satisfying, easy, elegant way to end your meal, but it makes for a fabulous dessert. Europeans have long served dessert cheese, either after the salad or after the main course.

While a sweet cheesecake can be a thing of great joy and incredibly versatile; there are various regional styles, easy no-bake versions for when you don’t want to turn on the oven, and many ways to make it suited to all seasons by switching up the flavor. But there’s a whole other avenue to explore too: savory cheesecakes, a great appetizer option for any party, or even weekday dinner for your family. If it sounds a little weird, think of it like a cheesier, less eggy version of quiche.

As with sweet cheesecakes, there are both baked and no-bake versions of savory cheesecake, some with crusts and some without, but crusted and baked seems to be the most prevalent sort, and the vast majority of those follow a similar formula.

Brion & I have never been much for ‘blue cheese’ but when it comes to Gorgonzola, that’s a whole different story. Gorgonzola is a type of blue cheese produced in Northern Italy. It’s creamy and crumbly and has streaks of blue mold that give it a strong, piquant flavor. This savory Gorgonzola cheesecake could be served as a cheese or dessert course with fresh fruit to end a nice summer evening meal.  A simple recipe with a taste that lingers long in the memory.

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Savory Gorgonzola Cheesecake w/ Peaches & Hemp Heart Granola Crust
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Servings
Ingredients
Servings
Ingredients
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Instructions
Base
  1. Line 2 - 5-inch springform pans with parchment paper. Place granola in a food processor; process until fine crumbs form.
  2. In a bowl, mix crumbs & melted butter until well combined. Divide crumb mixture between the two lined pans; press into the bottom to form the crust. Set aside.
Peach Topping
  1. Add peaches to a medium saucepan over medium-high heat; stir in lemon juice, water & cornstarch. Bring mixture to a rolling boil. Stir in sugar. Return to a gentle boil for 1-2 minutes, stirring frequently, until peaches thicken slightly. Remove from heat & cool completely. This can be prepared after you bake the cheesecake if you wish.
Cheesecake
  1. Preheat oven to 300 F.
  2. Using an electric mixer, beat cream cheese & Gorgonzola in a bowl until light & fluffy, about 5 minutes. Add sour cream, honey, salt & pepper; beat until blended. Add eggs one at a time, mixing well after each addition. Divide cheesecake batter, pouring over the granola base in each of the springform pans.
  3. Bake for 1 hour & 20 minutes or until set & lightly browned.
  4. Remove cheesecake from oven & cool to room temperature. Cover with plastic wrap & refrigerate for 4 hours or overnight. Spoon peach topping over cheesecake, slice & serve.
Recipe Notes
  • If you wish to make one 9-inch cheesecake, double ingredients but only use 3 large eggs. You should have enough peach topping for a 9-inch without having to double that recipe.
  • For this recipe I chose not to prebake the hemp heart base but If you wish to do so there is no problem in with that.

Shrimp Taco Salad

When you think of Mexican food you probably think of the standard burritos, nachos and quesadillas. While those dishes are definitely tasty why not do the summer ‘thing’ and incorporate these ingredients in a salad.

The idea of a full meal salad has always appealed to me. Of course, there are many of these using a variety of ingredients. Probably one of the most popular was the taco salad. The earliest record of it dates back to the 1960’s with its predecessor being the small teacup sized ‘Tacup’. It consisted of beef, beans, sour cream and cheese, served in a small ‘bowl’ made entirely of a Fritos tortilla.

The taco in a Tacup was invented by Charles Elmer Doolin, the founder of Fritos (tortilla chips). He created a device that looked like tongs but with two tart molds at the end of each tong. One mold would fit within the other mold with a tortilla sandwiched between them. The scalloped-edged shell was dipped into hot oil. Holes in the bottom mold exposed the tortilla to the hot oil, enabling it to cook evenly.

Tacups were first served in Dallas, Texas in the early 1950’s and by 1955, he was selling them in Fritos’ flagship restaurant, ‘Casa de Fritos’, at Disneyland in Anaheim, California. It became popular enough that the Tacup was made bigger and served as a full, main-dish sized salad bowl.

Today’s salad is a satisfying meal, a seriously feel-good dinner salad that’s crisp, spicy, and fresh all at once. Tacos de camarones (‘shrimp tacos’) originated in Baja California in Mexico. But these shrimp tacos in salad form gives you that full meal deal. All the very best elements —seasoned shrimp, healthy fresh veggies, in an edible tortilla bowl with a homemade cilantro lime dressing.

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Shrimp Taco Salad
Instructions
Cilantro Dressing
  1. In a food processor, place the cilantro, garlic, avocado, lime juice, honey, coriander & salt. Pulse to combine. With the machine is running, pour in the olive oil & process until smooth.
Shrimp
  1. In a medium bowl, add all marinade ingredients (except shrimp) & blend well. Add shrimp tossing well to coat. Set aside to marinate for 15 minutes. In a saucepan, melt a Tbsp butter then sauté shrimp over medium-high heat for 5 minutes or just until shrimp is cooked.
Salad Ingredients
  1. In a saucepan, fry bacon until cooked but not too crisp, drain on paper towel & chop. Drain canned or cook fresh corn on the cob & remove kernels from cob. Peel, pit & cube avocado. Sprinkle a bit of lime juice on it to keep it from going brown. Halve grape tomatoes. Slice green onions, chives & dill. Drain sliced black olives. Cube cheese.
Tortilla Bowls
  1. Preheat oven to 350 F.
  2. Brush inside of 2 heat resistant glass bowls with oil. Place one tortilla in each bowl so that the shape more or less adheres to the bowl. Line each tortilla with cheese slices then place a second tortilla on top.
  3. Place the bowls with the layered tortillas in the oven & bake for 7 minutes. Remove the bowls from the oven & allow to cool before removing the 'edible tortilla bowls'.
Assembly
  1. Place tortilla bowls on serving plates. In a large mixing bowl place shrimp & all salad ingredients. Toss gently, then divide between tortilla bowls. Drizzle with cilantro dressing (or dressing of choice) & serve.

Spicy Honey Lime Chicken

I’m one of those people who almost always has chicken frozen in my freezer, so I’m always interested in ‘another’ chicken recipe. 

Marinated in honey, lime juice, soy sauce, and garlic, these honey lime chicken skewers have a tangy, sweet, and salty taste, 

A perfect marinade for chicken guarantees the chicken will be flavorful and juicy. So, marinades should always combine an acid (such as vinegar or lime juice), fat, and sweetness. Salt, herbs, and spices also contribute to the end flavor of marinated chicken.

Honey and lime is an all-time flavor pairing. It not only works on sweet things, but it also plays nice with savory dishes. I think the reason it works so well is that it’s got that perfect balance between tangy and sweet. Add in a few savory and salty elements in the rest of the marinade, and the flavors are just mouthwatering.

The honey lime chicken marinade I’m using today infuses the chicken with loads of flavor, but it also helps caramelize the outside of the chicken, so you get not only gorgeous flavor, but a beautiful textural contrast between the crisp, caramelized exterior and the tender, flavorful interior.

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Spicy Honey Lime Chicken
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Course Main Dish
Cuisine Mexican
Servings
SERVINGS
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Instructions
Marinade
  1. Whisk all marinade ingredients together in a small bowl or blend them in a food processor.
Marinate Chicken
  1. Pour HALF the marinade into a zip-lock bag or container & add chicken. Marinate for 30 minutes at room temperature or 6-12 hours in the refrigerator. IMPORTANT: If marinating overnight, leave out the lime juice & increase zest so it doesn't 'cook' the chicken.
Glaze
  1. Use the reserved marinade for basting & glazing. Mix the cornstarch into the reserved marinade & microwave for about 1 minute, watching carefully. Set aside.
Grilling
  1. Spray grill with oil. Heat grill to medium-high heat. Skewer marinated chicken pieces onto skewers & PAT DRY. Discard the marinade used for marinating. Lightly spray chicken with oil to avoid sticking.
  2. Grill on all sides until chicken cooks to a golden brown (you will need to turn chicken a couple of times), for 9-12 minutes in total (depending on the thickness & how tightly packed the skewers are), basting once or twice with the GLAZE.
  3. Any extra glaze can be drizzled over cooked skewers. Serve with lime wedges if you wish. Serve hot or at room temperature.

Breakfast Cereal Mini Cakes

Since they were introduced in 1941, Cheerios have been a staple in households across North America. They remain one of the most popular breakfast cereals on the market and are now available worldwide.

Cheerios are primarily made from whole grain oats and come in an assortment of flavors. In fact, there are at least 15 varieties — with seasonal ones appearing on occasion.

A bowl of cereal is perfect for a quick breakfast. Or lunch. Or, let’s be honest, dinner. And while these are perfectly acceptable uses of cereal, there is so much more you can do with them from snacks and desserts to buttery casserole coatings that take the morning mainstay to new heights.

To enhance these cupcakes, the regular milk is switched out for ‘cereal milk’ (milk that’s been soaked in sweet cereal).

Cereal milk tastes like that dense, slightly sweet, starchy, oaty milk from the bottom of the cereal bowl, that everybody loves to enjoy at the end.

The nostalgic and comforting combination of milk and cereal combined in this cupcake recipe is really quite special. These seem like kind of a ‘kid’ thing but I’m sure it won’t take long for them to disappear.

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Breakfast Cereal Cupcakes
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Servings
MINI CUPCAKES
Ingredients
Mini Cakes
Servings
MINI CUPCAKES
Ingredients
Mini Cakes
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Instructions
Mini Cakes
  1. Preheat oven to 350 F. Line a 24 cup mini muffin pan with cupcake liners. Set aside.
  2. In a liquid measuring cup, stir together the milk & 1/4 cup Very Berry Cheerios. Microwave for 30 seconds, stir, & set aside while you prepare the batter.
  3. In the bowl of a stand mixer, cream together the butter & sugar on medium speed until light & fluffy. Add in the eggs on at the time, scraping the bowl as necessary.
  4. In a separate bowl, whisk together the flour, baking powder, & salt. Using a fork, remove the cereal from the milk. Discard the cereal. Make sure you still have 1/2 cup milk, add more if necessary. Add the honey & vanilla extract to the milk. Whisk together.
  5. Gradually add 1/3 of the dry ingredients, mix to combine. Add 1/2 of the wet ingredients, mix. Repeat, ending with dry ingredients.
  6. Divide the batter between 24 muffin cups. Bake for 8-10 minutes, or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
Frosting
  1. In a bowl, whip cream cheese & butter. Beat on medium-low speed until smooth & combined, 1-2 minutes, scraping the sides of the bowl as needed.
  2. Sift powdered sugar into the cream cheese mixture & add the vanilla, lemon juice & salt. Beat the frosting on a low speed to combine, then increase the speed to medium-high & beat until light & fluffy, 1-2 minutes, scraping down the sides of the bowl once or twice.
  3. Add slightly crushed cheerios & FOLD into mixture gently. Top each COOLED mini cake with a dollop of frosting then sprinkle with extra cheerios.
Recipe Notes
  • If you prefer, bake in 12 regular size muffin cups.

Hoisin Beef & Rice Roulade

Hoisin is not a sauce I use regularly but in this case I found it puts a nice Asian twist on a traditional meatloaf. Impressive enough to serve to guests but easy enough to prepare on a weeknight.

The history of hoisin sauce is as rich and complex as its flavor. The name ‘hoisin’ comes from the Chinese phrase meaning ‘seafood sauce’ due to its seafood-like flavor but ironically, the sauce doesn’t contain any seafood. It’s believed to have originated in southern China, and its use has evolved over centuries. Once a luxury only the wealthy could afford, it has become a staple in Chinese households and restaurants worldwide. An intriguing tale associated with hoisin sauce is its role during the mid-Autumn festival in China, where it’s used in preparing traditional mooncakes, symbolizing unity and completeness.

Traditionally, hoisin sauce was made from fermented soybeans, rice wine, sugar, spices, and other ingredients. Today, hoisin sauce is widely used in many Chinese dishes including Peking duck, dim sum, barbecued pork, and spring rolls. It has also become a popular ingredient in other Asian cuisines such as Japanese and Vietnamese.

Hoisin sauce is a culinary chameleon, seamlessly blending into a wide array of dishes. Some of the many roles of hoisin sauce are as a

  • Dipping sauce for spring rolls, dumplings, and other appetizers. Its sweet and savory notes perfectly balance the flavors of these bite-sized delights.
  • As marinade and glaze hoisin sauce works wonders with meats like chicken, pork, and beef. The sugars in the sauce caramelize beautifully when grilled, creating a rich and flavorful exterior.
  • Adding hoisin sauce to stir-fried vegetables and proteins introduces a delectable dimension to your dishes. Its thick consistency helps create a glossy coating that clings to the ingredients, delivering an irresistible taste in every bite.
  • From noodle stir-fries to fried rice, hoisin sauce can elevate these dishes with its unique blend of flavors. Just a drizzle can transform a simple plate of noodles into a gourmet delight.
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Hoisin Beef & Rice Roulade
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Course Main Dish
Cuisine Asia
Servings
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Instructions
  1. Prepare rice according to package directions. Cool slightly. Stir cooked rice with carrot, red pepper, green onion & cilantro. Reserve.
  2. Preheat oven to 350 F. In a medium sized bowl, stir breadcrumbs with milk, eggs, ginger, Worcestershire sauce, garlic, salt & pepper. Let stand for 5 minutes.
  3. Line a rimmed baking sheet with foil. Grease foil well; top with a second sheet of foil (to use as a guide when rolling the beef). Crumble beef into bread crumb mixture; mix gently until combined. Press the beef into a 1/3-inch thick, rectangular layer on the prepared baking sheet.
  4. Spread rice mixture evenly over the beef, leaving a 1-inch border around the edge. Roll beef, jellyroll-style, using the top layer of foil to guide & shape the beef into a compact log. Discard extra foil. Smooth the surface using fingers to fill in any gaps. Pinch ends closed. Bake for 45 minutes.
  5. Meanwhile, stir hoisin sauce with lime juice, ketchup, honey & sesame oil; brush evenly over roulade. Bake roulade for an additional 15 minutes.

Christmas Cookie Wreaths for Gifts

While certain holidays such as Christmas, lend themselves to giving food as gifts, gift-giving should be thoughtful and sincere.

We give gifts during the holiday season to express gratitude, love, or friendship to those near and dear throughout the year. But the custom of giving gifts goes all the way back to the first Christmas when the wise men brought Jesus three gifts — gold, frankincense and myrrh.

Many of the gifts we give and receive at Christmas time, especially ones related to food, have symbolic meaning and tales of folklore behind them. Others are just fun to make and share with family and friends. Sometimes those food gifts become an anticipated tradition that the gifter enjoys making and the receiver looks forward to every year.

These Christmas cookie wreaths seem like the perfect gift for our neighbors. Hope they like them because they where a lot of fun to make.

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Christmas Cookie Wreaths for Gifts
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Course dessert
Cuisine American
Servings
WREATHS
Ingredients
Spicy Wreath Base
Cranberry Lemon Pistachio Cookies
Persimmon Linzer Cookies
Course dessert
Cuisine American
Servings
WREATHS
Ingredients
Spicy Wreath Base
Cranberry Lemon Pistachio Cookies
Persimmon Linzer Cookies
Votes: 1
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Instructions
Spicy Wreath Base
  1. In a large bowl, combine all ingredients. Mix until dough forms. Divide dough in half for 2 separate wreaths. Roll each half into a long strip about 43-inches long. On 2 sheets of parchment paper, draw 2 round circles each about a 13-inch circumference. Place on baking sheets. Following the circle outline, place a strip of dough on each circle. Press with the back of a spoon to flatten to about a 1/2-inch thickness.
  2. Preheat oven to 310 F. Bake cookie bases for about 15 minutes. They should be baked but not overdone so that the centers are soft. Remove from oven & cool on a wire rack until ready to assemble with cookies.
Cranberry Lemon Pistachio Cookies
  1. In a bowl, whisk together flour, cornstarch, baking powder & salt. Place butter & sugar in a bowl & beat with a mixer until pale & fluffy. Mix in egg yolks, lemon zest & vanilla. Reduce speed to low & gradually mix in flour mixture. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.
  2. Preheat oven to 350 F. Transfer dough to a lightly floured work surface. Roll out to 1/8-inch thick. Using a 2 1/2-inch round fluted cutter, cut out wreaths. Cut out centers using a 7/8-inch round or star cutter.
  3. Space 2 inches apart on baking sheets lined with parchment paper. Refrigerate until firm, about 15 minutes. bake until just golden, about 12 minutes. Allow to cool for a couple of minutes before icing.
  4. Stir together powdered sugar & lemon juice in a small bowl. Spread each cookie with icing & sprinkle with pistachios and/or pepita seeds & cranberries. Yield: 24
Anise Shortbread Stars
  1. In a bowl, sift together cornstarch, powdered sugar, flour & anise powder. Blend in butter with a spoon, mixing until a soft, smooth dough forms. If the dough is too soft to handle, cover & chill about 1 hour.
  2. Between 2 sheets of parchment paper, roll dough out about 1/2-inch thick. Using a star cookie cutter, cut out stars & sprinkle with coarse white sanding sugar. Transfer to ungreased baking sheets spacing 1 1/2-inches apart. Place baking sheets in refrigerator & chill 30 minutes. Halfway through, preheat oven to 300 F. Bake for about 20 minutes or until edges are just barely browned. Yield: 18
Persimmon Linzer Cookies
  1. In a bowl, sift together flour & salt. Set aside. In a large bowl, cream butter, sugar & vanilla until light & fluffy. Beat in as much of the flour mixture as possible. Mix the rest & gently knead until dough comes together. Wrap in plastic wrap & chill for 30 minutes.
  2. Prepare persimmon puree. In a saucepan over medium low heat, combine persimmons, sugar, cinnamon & salt. Simmer until thick, stirring occasionally, about 20 minutes. Remove from heat, cool slightly then transfer to a small food processor. Puree mixture until smooth. Set aside to cool.
  3. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  4. Roll out dough on lightly floured surface to 1/4-inch thickness. Cut into rounds with a 2-inch fluted LINZER cookie cutter with a star attachment in the center. Place on lined cookie sheet. Bake for about 12-15 minutes or just until edges begin to brown. Allow cookies to cool to room temperature.
  5. Spread persimmon puree on the flat side of each solid cookie. Dust & decorate cookies with cut outs using powdered sugar & some more puree. Place decorated cookie tops on bottoms spread with puree, making a sandwich.
Assembly
  1. Arrange cookies on wreath base to your liking. You can either 'fasten' them with an bit of icing that will harden (see notes) or just place them on top base. That way they are easy to pick up by guests without to much trouble. The base can be cut into pieces after the top cookies are eaten for some more cookie goodness.
Recipe Notes

ICING FOR ATTACHING COOKIES TO WREATH:

  • 2 Tbsp warm water
  • 1 1/2 tsp corn syrup
  • 1 1/2 cups powdered sugar
  • Mix together the warm water, corn syrup and icing sugar for the icing. Make it on the thicker side, so add more icing sugar if needed.

Lemon Chicken in Dill Cream Sauce

Dill is an herb I have always favored. Due to its tangy taste and fragrance this herb has two groups of fans: those who are enthusiastic about it and those who push the plate aside in disgust if there is even a sole leaf of dill in the meal.

The herb is native to southern Russia, western Africa and the Mediterranean region.

In the 1st century Rome, dill weed was considered a good luck symbol. Ancient Egyptians used it to ward off witches. To the Greeks, dill signified wealth. Many cultures cultivated it for medicinal qualities, particularly its ability to soothe an ailing stomach.

Dill is a unique plant in that both its leaves and seeds are used as a seasoning. The thin, feathery green leaves become the aromatic herb called dillweed, and the oval flat seeds the more pungent spice referred to as dill seed.

The flavor of dill weed resembles the licorice-like flavor of mild caraway or fennel. The plant is, in fact, often mistaken for fennel fronds.

The classic combo of fresh lemon and dill create a quick Greek-inspired pan sauce for these simple sautéed chicken thighs.

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Lemon Chicken in Dill Cream Sauce
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Instructions
  1. Preheat oven to 375 F.
  2. Season chicken with salt & pepper to taste along with oregano, basil & garlic powder. Combine butter & oil in a large skillet. Once butter is melted add honey & stir to combine.
  3. Add chicken to pan, brown chicken 2-3 minutes on each side. Transfer chicken to a baking dish (it won't be cooked through at this point). Add butter & garlic; sauté for 1 minute until fragrant. Add chicken broth, cream & lemon juice & whisk over medium heat to form a smooth sauce.
  4. Pour sauce over chicken in baking dish & bake for 15 minutes or until chicken is cooked through. Remove from oven, sprinkle dill over the chicken & sauce. Add cracked pepper to taste & serve.
Recipe Notes
  • Being rice lovers, I cooked some long grain rice & used it as a base under our lemon chicken & dill sauce before baking it. Real tasty!

Chinese Char Siu Pork Meatballs

The meatball is a food that transcends cultures. Char siu pork meatballs, are one of the most popular pork dishes in Chinese/Cantonese cuisine and one of the most ordered dishes in restaurants.

They are full of all the flavors we love in Chinese food takeout. Salty, sweet, smoky, charred edges with juicy tender pork inside. Todays recipe was inspired by Chinese char siu with the use of 5-spice powder giving them that unmistakable flavor. This is a blend of star anise, fennel seeds, Sichuan peppercorns, cloves, and Chinese cinnamon.

Char siu, loses something in its basic English name, barbecued pork. This sweetly marinated and basted meat has become a symbol of comfort food in Cantonese cuisine and means so much more than just barbecued or roasted meat.

The traditional dish is made from seasoned boneless pork. The pork is covered in a sweet, savory glaze and placed on wooden skewers or forks over low heat. 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. Many cuts of pork can be used in char siu such as neck meat, pork belly and pork butt. Just about any lean boneless cut will work but I like pork tenderloin the best.

Meatballs are one of those creations that can be used in many different applications. The flavor profile can be varied with different spices or sauces. When they are paired with rice or noodles, they make a good main course. Alternatively, they are perfect as an appetizer or even just a snack. You can also make them in bulk and freeze them for use later. What’s not to love about something so versatile?

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Chinese Char Siu Pork Meatballs
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Course Main Dish
Cuisine Chinese
Servings
MEATBALLS
Ingredients
Meatballs
Sweet & Spicy Sauce
Course Main Dish
Cuisine Chinese
Servings
MEATBALLS
Ingredients
Meatballs
Sweet & Spicy Sauce
Votes: 1
Rating: 5
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Instructions
Meatballs
  1. In a large bowl, combine pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder & pepper. Mix well. Divide mixture into 20 pieces & roll into balls.
  2. in a skillet, heat oil. Fry meatballs in batches. Cook without moving for about 2 minutes or until the bottoms are cooked through. Use a spatula to carefully rotate the meatballs to cook on the other sides. Remove from skillet to paper towel.
Sauce
  1. In a small bowl or measuring cup combine all your sauce ingredients except the water and cornstarch. Pour your sauce mix in the skillet heat over medium low heat.
  2. Meanwhile, combine the cornstarch and water in a small bowl and pour in the skillet while stirring continuously. When the sauce begins to thicken add the meatballs back to the skillet and allow it to cook over low for 3-4 minutes, until they are coated.

Crown Roast of Pork

HAPPY EASTER!

Turkey at Thanksgiving. Prime rib at Christmas. Brisket at Hanukkah. Ham at Easter. Candy at Halloween. Holiday food pairings make each separate celebration special—and something special we look forward to each year.  One reason ham became the meat of choice for Easter dinner is because it was available. Historically, pigs were slaughtered in fall and cured over the winter. They were ready to eat once spring arrived and the Lenten fast ended. Today ham is available year-round and while Brion loves pork chops, ham is definitely not a meat he enjoys. Enter the pork crown roast ….

With its skyward-reaching ribs, a regal crown roast makes a stunning Easter dinner centerpiece.

Charred sticks of bone jutting from a wreath of fork-tender meat make this main seem medieval – as well as fit for a king and queen. There’s just something about a crown roast that makes it look like it belongs in the center of a long table in the dining room of a drafty castle filled with tapestries and enormous fireplaces.

The presentation is solely for appearance. If you can roast a turkey, you can prepare a majestic crown roast of pork.

Marinate the roast overnight or season it simply with salt and pepper, then tuck it into the oven. The interior space of the crown is a perfect spot for stuffing, making a beautiful presentation. Set it on a bed of greens or herbs, tuck in a few cranberries & persimmon slices around the rim and there you have it! Carving a crown roast is no more effort than slicing straight down between the rib bones.

Crown roast of pork is made from the rib portion of the loin. The meatiest part of the ribs forms the stable base of the crown. Common fears with making any roast are overcooking and drying it out or cooking it unevenly. If you roast a crown roast in a low & slow oven, you can get the entire roast pretty much exactly at the proper temperature from edge to center.

To enjoy with our meal, I’ve added some spiced cranberries. Now this is not just your basic cranberry sauce. Brion came home with a spiced cranberry liqueur to try so I couldn’t resist putting some in the cranberries. Wow, what an upgrade!

The distillery it comes from is located in the heart of Barrhead, Alberta. ‘West of the 5th’ was started by brothers Nathan and Caleb on their family farm in 2018. The family grows over 10-acres of fresh fruits to be used as flavoring in their award-winning moonshines. In just four short years of operating the distillery, the brotherly band have brought home five provincial recognition awards for their spirits.

With that being said, let’s enjoy & appreciate our Easter meals as we anticipate spring & the coming of a new season.

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Crown Roast of Pork
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Course Main Dish
Cuisine American
Servings
Ingredients
Roast
  • 4-5 kg (13 Ribs) pork crown roast Frenched & prepped by butcher or yourself if you prefer.
Savory Stuffing
Fingerling Potatoes
Baby Carrots
Snow Peas
Course Main Dish
Cuisine American
Servings
Ingredients
Roast
  • 4-5 kg (13 Ribs) pork crown roast Frenched & prepped by butcher or yourself if you prefer.
Savory Stuffing
Fingerling Potatoes
Baby Carrots
Snow Peas
Votes: 1
Rating: 5
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Instructions
Marinade
  1. The night before roasting meat, combine all marinade ingredients in a medium bowl. Spread marinade generously over entire roast, including bottom & between rib bones. Place roast in a large dish, cover with plastic wrap & refrigerate overnight.
Spiced Cranberries
  1. In a medium nonstick saucepan, combine all ingredients. Bring to a boil. Lower heat & cook until reduced & slightly thickened, about 20 minutes. Remove from heat, take out cinnamon sticks & cool. Refrigerate until ready to serve.
Stuffing
  1. Peel & cook potatoes, drain & mash. Set aside. Chop veggies. In a saucepan, melt butter & sauté veggies with herbs, salt & pepper. Remove from heat; combine with bread cubes, mashed potatoes & chicken broth. Add only enough chicken broth until it is moist but not mushy or falling apart. Mine usually takes the whole 2 cups. Refrigerate until ready to use.
Cooking Crown Roast
  1. Remove marinated roast from refrigerator & allow to sit at room temperature for 30 minutes before roasting.
  2. Preheat oven to 250 F. Adjust oven rack to a lower position. Place the roast on a wire rack set in a rimmed baking pan. Transfer to oven & roast until internal temperature reaches 160 F , about 8 hours. Remove from oven.
  3. Increase oven temperature to 350 F.
  4. Fill the center of the crown with prepared stuffing, mounding it slightly. Return roast to oven & roast until both roast & stuffing are browned & crispy on the exterior, about 15-20 minutes. Remove from oven, tent with foil, allow to rest for 15 minutes as it reaches the internal temperature of 165 F.
  5. Remove strings & carve by slicing in between each rib & serve with pork gravy & spiced cranberries. If you have extra stuffing, bake for about 30 minutes in a buttered casserole dish for a future meal.
Roasting Veggies
  1. While the crown roast is cooking, prepare veggies. Since you are using a 'low & slow' cooking temperature it will be necessary to stove top 'roast' the potatoes & carrots.
Fingerling Potatoes
  1. Wash & place potatoes in a glass microwave safe bowl. Microwave for 8 minutes. Remove & allow to cool for a few minutes. Heat skillet to a medium heat & add butter. Sauté the potatoes & add seasonings to taste. Cook for about 6-8 minutes until the potatoes are softened & browned.
Baby Carrots
  1. Steam carrots in microwave for a few minutes to partially cook them. Heat olive oil in a large skillet over medium-high heat. Add baby carrots, sprinkle with salt & pepper. Cook, stirring occasionally, until carrots are browned in spots & tender crisp, 6-8 minutes. Add apple cider vinegar & honey to skillet. Cook, stirring often, until liquid is syrupy & carrots are evenly coated, about 1 minute. Remove from heat & sprinkle with fresh thyme leaves.
Snow Peas
  1. Rinse, drain & trim snow peas. Heat a skillet over medium high heat, about 2-3 minutes. Add the olive oil & trimmed pea pods. Move them around to coat in oil, let them sear for a few minutes, stirring occasionally to avoid excessive browning. Add the minced garlic, stir again & let mixture become fragrant, about 30-60 seconds. Add the water & stir to move the snow peas around, Let the water evaporate & steam the pods, cooking them through, about 2-3 minutes. Season with salt & pepper to taste.
Recipe Notes
  • Depending on the amount of people you are serving the roast to, the amounts of veggies may need to be increased.
  • Roasting at this low, slow temperature produces the most incredibly tender roast you could imagine. I always use this same theory when roasting baby back ribs & get super tender ribs as well.