Boursin Chicken

CELEBRATING FAMILY DAY!

Family Day is observed on the third Monday in February in 5 Canadian provinces, where it is a day off for the general population with schools and most businesses being closed. However, there are some provinces where the holiday is named slightly different and is for different reasons. Its timing is said to have been selected to coincide with the American holiday of Presidents Day. About two-thirds of all Canadians will have the day off on Family Day.

Alberta was the first province to adopt Family Day as a statutory holiday in 1990. Family Day was scheduled to fall between New Year’s Day and Good Friday in order to grant another day off between these celebrations as they are approximately three months apart.

Chicken always seems like a family meal to me. Growing up on a farm where there were chickens being raised, that was always my mother’s ‘go-to‘ meal. That’s not to say it wasn’t delicious but definitely she knew every possible way there was to cook chicken I’m sure.

Using Boursin cheese in the sauce for this chicken takes it from your basic meal to something special without any effort at all, giving you more time with family & friends.

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Boursin Chicken
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Course Main Dish
Cuisine American
Keyword Boursin chicken
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Instructions
  1. Cut the chicken breasts in half lengthwise to get 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
  2. Add the oil and butter to a skillet over medium-high heat and let it heat up for a few minutes. Cook the chicken for about 5-6 minutes/side or until cooked through, then transfer it to a plate.
  3. To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.
  4. Add the chicken broth and the Boursin cheese to the skillet. Stir until you've got a smooth sauce. Let it bubble for 5 minutes, then stir in the chopped parsley if using.
  5. Add the chicken (and any plate juices) back into the skillet and let it warm through for a couple of minutes. The sauce should be thicker by now (you can always cook it a bit longer if need be). If it's too thick, you can add another splash of chicken broth.
  6. Season with salt & pepper if needed (I find the sauce fairly salty when using regular broth) and serve immediately.

Shrimp Stuffed Salmon Paupiettes

HAPPY NEW YEAR’S DAY!

New Year’s celebrations bring thoughts of new beginnings. People all over the world are preparing traditional foods in hopes of bringing good luck and fortune in 2025. On the list for many: seafood, especially fish. Many believe fish to be a lucky New Year’s food because fish scales resemble coins. Fish also swim in schools, which for many can inspire feelings of abundance. Finally, fish travel forward, representing progress.

In North America the most common type of fish often served on New Year’s is salmon, as the color pink is often used to signify luck. 

For our New Year’s meal, we are having a stuffed salmon paupiette.

A paupiette is a French dish made from a thin piece of meat, poultry or fish that is stuffed with additional ingredients. The base of the dish is pounded thin and covered with a filling of finely chopped vegetables, meats, fruits, breadcrumbs and tightly formed into a roll. Once the stuffed fish, poultry or meat is cooked through, it is generally cut into small rounds prior to serving. Paupiettes are also commonly referred to as roulades, a word based on the French word meaning ‘to roll’.

BEST WISHES FOR HEALTH & HAPPINESS TO EVERYONE IN 2025!

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Shrimp Stuffed Salmon Paupiettes
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Instructions
  1. Slice salmon fillet into 2 or 4 long strips. Flatten GENTLY with a meat mallet. Rub fillets with olive oil then season with salt & pepper.
  2. Melt butter over medium-high heat in a large skillet. Add garlic & onion; sauté until onions are translucent. Add shrimp, salt & Old Bay seasoning.
  3. Sauté until shrimp is barely pink. Transfer to a bowl & allow to cool. When cooled, add parsley, bread crumbs & cream cheese to shrimp mixture & gently stir to blend ingredients.
  4. Preheat oven to 375 F.
  5. Divide stuffing mixture between the 4 strips of salmon fillet. Spread stuffing out evenly & roll each one up, jelly-roll style. Tie each one with some kitchen twine to ensure they will stay rolled.
  6. Place the stuffed fillets in a shallow baking dish. Bake salmon for 45 minutes or until salmon is JUST cooked. Place grape tomatoes in a small baking dish, toss with either some Golden Italian dressing or olive oil & roast until skins are slightly popping open.
  7. Serve with roasted tomatoes & guacamole on the side.

Gorgonzola Stuffed Pork Tenderloin w/ Pomegranate Blueberry Sauce

Today, November 28th, our neighbors to the south in the USA, are celebrating their Thanksgiving Day. It encompasses both religious and secular aspects … being both a harvest festival and a festival of family.

Here in Canada, we have already enjoyed our Thanksgiving in October, but I thought it would be nice to acknowledge their holiday with posting a special meal.

Stuffed pork tenderloin is an amazing way to amp up a simple cut of meat. Pork tenderloin is incredibly tender since it is essentially the ‘filet’. Because there is very little fat in a tenderloin, its perfect to stuff with all sorts of tasty things to bring in both moisture and flavor.

Today I am going with a very simple stuffing of gorgonzola cheese and herbs and serving it with a pomegranate/blueberry balsamic sauce.

Pomegranate & blueberry sauce is the epitome of fruit flavors mixed with pork. Sweet, tangy, and savory! Balsamic sauce, the versatile, sweet reduction made by adding sugar to balsamic vinegar and cooking it down to thicken, arrived during a time of chicken Kievs, vol au vents and trifle, when chicken satay was still mysteriously exotic. 

Pomegranates have a bright, sweet-tart flavor that can be incorporated into all kinds of meals. The only thing is that they are a seasonal fruit, so you need to take advantage of them while they are available from October to January. There are many interesting facts about pomegranates, but here are just a few.

  • Pomegranates don’t contain any saturated fats or cholesterol.
  • In China, a picture of a ripe, open pomegranate is a popular wedding present because it represents a positive, blessed future and fertility for numerous offspring.
  • Ancient civilizations used pomegranate juice as a condiment or a meat marinade, much like we use lemon juice today.
  • Before granulated sugar, people used ‘syrup’ from pomegranates and other fruits as sweeteners for dessert dishes.
  • The word pomegranate means ‘apple with many seeds.’
  • Pomegranates botanically belong to the berry family.

If you get a chance to try this recipe I hope you enjoy it as much as Brion & I did.

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Gorgonzola Stuffed Pork Tenderloin w/ Pomegranate Blueberry Sauce
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Tenderloin
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Tenderloin
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Instructions
Tenderloin
  1. Preheat oven to 375 F.
  2. Remove silverskin & any excess fat from tenderloin then butterfly it open. Cover with plastic wrap & pound with a meat mallet until about 3/4-inch thick.
  3. Add herbs to a small dish & mix in a Tbsp of water to reconstitute. Set aside. Add gorgonzola to a small saucepan & heat over medium low heat. Break apart into small chunks. Add herbs & mix well. Heat until melted & bubbly. Remove from heat.
  4. Spread the cheese & herb mixture down the middle of the tenderloin, leaving a gap around the edges.
  5. Roll up the tenderloin from the short side & secure with kitchen twine if necessary. Place pork in a baking pan, drizzle with oil & season with salt & pepper.
  6. Roast for 45 minutes or until cooked through & at least 145 F. internally.
Sauce
  1. In a saucepan, combine pomegranate juice, balsamic vinegar, brown sugar, onion, pomegranate seeds & blueberries. Cook over medium heat about 15-20 minutes the stir in cornstarch/water combo to thicken sauce slightly. If the sauce is too thick or you would like it a bit more tart, just add some more balsamic vinegar.
Serve
  1. Remove pork from oven & lay on a cutting board. Allow it to rest for 10 minutes. Slice into medallions, drizzle with the berry sauce & serve with seasonal vegetables & mashed potatoes.

Vegetable Dumpling Soup

Soup season is officially here! This satisfying, hearty vegetable dumpling soup truly creates the perfect cozy vibes this winter.

The exact origin of vegetable dumpling soup is difficult to pinpoint, as dumplings and soups have been staples in many cultures for centuries. Dumplings themselves have a long history, with early versions appearing in China when a physician named Zhang Zhongjing created them to help villagers with frostbite.

Vegetable dumpling soup, as we know it today, likely evolved from these early dumpling recipes, with variations appearing in different cuisines around the world. Here are a few notable examples:

  • Wonton Soup: A Chinese classic, wontons are typically filled with pork, shrimp or vegetables and served in a clear broth.
  • Mandu-guk: A Korean soup featuring mandu (dumplings) filled with meat or vegetables, often served in a beef or anchovy broth.
  • Tortellini in Brodo: An Italian dish where tortellini, small ring-shaped pasta filled with meat or cheese, are served in a rich broth.
  • Xiaolongbao: Also known as soup dumplings, these Chinese dumplings are filled with pork and a gelatinous broth that turns into soup when steamed.
  • Matzo Ball Soup: A traditional Jewish soup with matzo balls (dumplings made from matzo meal) served in a chicken broth.

This vegetable dumpling soup has soft, fluffy, biscuit-like dumplings made with a mixture of flour, baking powder, salt & olive oil. The baking powder in these dumplings is what gives them their lift and results in a light and fluffy texture. The dough is cooked in the flavorful simmering soup, resulting in little balls of deliciousness.

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Vegetable Dumpling Soup
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Cuisine American
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Course Main Dish
Cuisine American
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SERVINGS
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Instructions
Soup
  1. Add all ingredients to a stock pot. Cover & simmer until the vegetables are tender, approximately 2 hours. Stir periodically during cooking time.
  2. During the last ½ hour of the cooking time prepare dumpling dough.
Dumplings
  1. In a small mixing bowl, combine flour, baking powder & salt with a spatula. Form a well in the middle of the dry mixture & add olive oil & warm water. Mix until dough forms into a sticky ball. Cover with a dish towel & set aside for about 10 minutes.
  2. During the last 10 minutes of the soup’s cooking time carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
  3. Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
  4. Ladle soup into serving bowls & top with dumplings. Serve hot.

Roasted Chicken & Veggie Couscous

Couscous is a beloved and popular dish internationally. Although we know it has been around for centuries, its definite origins are unclear. Like pasta, many believe couscous was created in China, while others believe it originated in East Africa. More likely, however, couscous originated in Northern Africa. There is archaeological evidence that dates back to the early 9th century that consists of the kitchen utensil needed to prepare the dish from North Africa.

Over time, the North African staple became popular around Africa, in Andalusia, and the Mediterranean. Economic growth and the development of wheat farming aided in the acceleration and distribution of couscous. With increased migration from North Africa to multiple European destinations, couscous was popularized all around Europe and became very popular internationally, particularly in France.

In Morocco, couscous is a time-honored dish, typically served on Fridays and meant to be eaten with a group of people, either family or friends, or both.

In this recipe, chicken is roasted with assorted veggies, then served atop a mound of light, fluffy steamed couscous.

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Roasted Chicken & Veggie Couscous
Instructions
Chicken
  1. Preheat oven to 300 F. Line a sheet pan with foil.
  2. In a small dish combine all chicken spices. Drizzle chicken quarters with oil & sprinkle seasoning combo evenly over all. Place chicken on sheet pan & roast slowly for about 1 1/2 hours.
Vegetables
  1. In a zip-lock bag, place all prepared veggies. Add olive oil & close bag. Carefully toss veggies. When chicken has been roasting for about 3/4 of an hour, remove from oven & add the veggies to the sheet pan & sprinkle with salt & pepper. Continue to roast until chicken is cooked & veggies are tender crisp. While chicken & veggies are roasting, prepare couscous.
Couscous
  1. Heat the 1/2 tsp of olive oil in a saucepan on medium. Add green onion, cumin, ginger & garlic. Cook & stir for about 3 minutes until green onion is softened.
  2. Add honey. Heat & stir for about 30 seconds until green onion is coated. Add broth. Bring to a boil. Add couscous & the teaspoon of olive oil. Stir. Cover. Remove from heat. Allow to stand for 5 minutes without lifting lid. Fluff with a fork.
  3. Stir in parsley along with salt & pepper to taste.
Serving
  1. In a large serving dish, place couscous on the bottom. Top with roasted veggies & chicken quarters. Drizzle with sweet chili sauce if you prefer.
Recipe Notes
  • If you wish, you could turn the heat up a bit when you add the veggies to the chicken.

Seafood Meatballs w/ Orzo

Meatballs have become a beloved culinary delight in various cuisines around the world. The concept of combining ground meat with other ingredients to form compact balls can be traced back to ancient civilizations.

While commonly associated with Italian cuisine, the origin of meatballs is a tale that stretches across time and cultures.

Sweden has made its mark on the global meatball scene with its distinctive version, known as köttbullar. Swedish meatballs gained international recognition, thanks in part to the association with the popular furniture retailer, IKEA.

The Middle East boasts its own variation of meatballs, known as kofta. Kofta has a long history in the region and can be found in various Middle Eastern and Mediterranean countries, including Turkey, Lebanon, Egypt, and others.

Meatballs have traveled the world, adapting and evolving to suit different tastes and ingredients.

Asian cuisines have their own variations of meatballs. In Thailand, fish balls are popular street food made from a paste of minced fish, mixed with herbs, spices, and sometimes starch to achieve a firm texture. They are usually served in soups, stir-fries, or on skewers with dipping sauces.

As immigrants from various countries arrived in North America, they brought with them their culinary traditions, including their beloved meatball recipes.

In recent years, the popularity of global cuisine has further fueled the creativity and innovation around meatballs in North America. Food trucks and trendy restaurants offer inventive variations, such as fusion meatballs with a blend of different cultural flavors or vegetarian and vegan alternatives made with plant-based ingredients like lentils, mushrooms, or chickpeas.

Today, meatballs in North America can be found in a variety of forms and flavors, reflecting the country’s multicultural heritage.

Whether enjoyed in a tomato-based sauce with pasta, in a creamy gravy with lingonberry sauce, or alongside aromatic rice and fragrant spices, meatballs continue to satisfy appetites. The enduring popularity of meatballs is a testament to their versatility and the universal appeal of a simple, comforting dish.

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Seafood Meatballs w/ Orzo
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Instructions
Orzo
  1. Bring 2 1/2 cups vegetable broth to a boil & cook orzo until tender. Drain excess vegetable broth from orzo & reserve. Set orzo & reserved water aside.
Sauce
  1. In a saucepan over medium heat, melt butter & add the garlic. Cook 3-4 minutes while stirring. Whish in remaining sauce ingredients. Simmer 4-5 minutes, stirring until sauce slightly thickens. Remove from heat.
Seafood Meatballs
  1. In a small bowl, mix the eggs & lemon juice. Place all meatball ingredients (except the olive oil) in the bowl of a food processor & pulse until combined.
  2. In a large saucepan, heat olive oil over medium-low heat. Scope seafood mixture (makes 20 balls) into saucepan. Using a large spoon, continuously turn the meatballs until all sides obtain a golden brown color. Place meatballs on a plate lined with paper towel.
Serving
  1. On a large platter, place orzo & top with seafood meatballs. Drizzle sauce over all. Place in the microwave for a couple of minutes just to ensure everything is hot for serving.

Cheesy Onion & Chicken Turnovers

Turnovers are a tasty handheld pastry stuffed with a variety of sweet or savory fillings. Depending on where you are in the world, you might know turnovers by another name. It’s a calzone in Italy, an empanada in Latin America, a pasty in England, a patty in Jamaica and a hand pie in North America.

Whether they’re made with pastry or yeast dough, these tasty morsels get their name from the folding technique used to enclose the fillings. They can be fried or baked, and the result is a convenient self-contained meal or snack.

While store-bought turnovers are readily available, there’s something uniquely special about crafting your own savory ‘pies’ at home. The aroma that fills the kitchen as the turnovers bake in the oven, the satisfaction of creating a perfectly flaky crust, and the freedom to customize the fillings to suit your taste – these are the joys that make them truly special.

During the summer months I like to have a big variety of savory turnovers in the freezer (already baked). There are so many times when you are too busy to make lunch and there they are — ready to heat and eat!

These cheesy onion and chicken turnovers were inspired by some Boursin cheese with cranberries & pepper I had waiting to be used. The total result has made them keepers!

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Cheesy Onion & Chicken Turnovers
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TURNOVERS
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Instructions
Dough
  1. Cook potato, peel & mash. In a bowl, combine yeast with lukewarm water. Allow to stand for about 3 minutes until foamy; add butter, salt, Italian seasoning, sour cream & potato & mix well.
  2. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured work surface. Knead dough about 10 minutes, until smooth & elastic.
  3. Place dough in a greased bowl, cover with plastic wrap & allow to rise in a draft free place until doubled in bulk, about 1 hour.
Topping & Fillings
  1. In a skillet, heat 1 Tbsp oil. Sauté onion until caramelized & tender. In a bowl, combine shredded chicken with 1/2 of the Boursin cheese. Grate cheddar cheese.
Assembly
  1. Divide dough into 6 equal pieces & shape each piece into a round ball. On a lightly oiled surface, flatten each ball with a rolling pin to a 6-inch diameter. Spread each piece of dough with some of the remaining Boursin cheese.
  2. Divide chicken/Boursin mixture between the 6 turnovers, laying it to one side leaving a half inch border. Fold each one in half to form turnovers.
  3. Line a baking sheet with parchment paper. Place turnovers on baking sheet giving them space to rise a bit. Top each one with some caramelized onions & cheese. Cover turnovers with a tea towel & place in a draft free place to rise for about 15 minutes.
  4. Preheat oven to 350 F.
  5. Bake turnovers until a nice golden brown color. Remove from oven & allow to cool on a wire rack.

Roasted Turkey Breast ‘Porchetta’ Style

HAPPY THANKSGIVING DAY!

The second Monday of October has been the day Canada has celebrated Thanksgiving since 1957. You might say it is synonymous with autumn & the harvest season. For us, it’s a time to be thankful for having the privilege of being Canadian and able to live in such a wonderful country.

I, for one, have always loved the changing seasons. That’s not to say that I like freezing cold and slippery roads but that I have come to understand the important role each one plays in the ‘big picture’. When Brion and I initially landscaped our property, careful consideration was given to what plants were planted. Over the years it has developed into a beautiful tapestry of color through our growing season.

Growing up on the farm, Fall was an especially busy time with the grain crops being harvested, garden vegetables being canned, frozen or just stored for use over the coming months. So much needed to be done before winter would set in. As a teenager it all just seemed like a lot of work. Even as hard as my parents worked at making a living from farming, I think they felt a real sense of satisfaction in what they were able to achieve. Now I realize that even without being aware of it the visual beauty of the farmland at harvest was imprinted on me forever.

Our Thanksgiving meal today was inspired by the traditional Italian pork classic ‘porchetta’, a savory and moist boneless pork roast.

Porchetta is one of Italy’s most famous pork dishes. The term ‘porchetta’ traditionally refers to a whole boned and roasted young pig, specifically one which has been flavored with herbs, garlic and seasoning and cooked until the skin turns to golden crackling. The name of the dish stems from the word ‘porco’, meaning pork. It is a staple of numerous village festivals, fairs, markets, and concerts, when the streets of Rome are packed with food trucks selling this flavorful dish that is usually served on its own or as a filling for sandwiches. Italian immigrants brought the dish to North America in the early 20th century, where it is often referred to as Italian pulled pork.

The key elements of the finished dish are juicy meat, soft fat and crispy crust. In modern Umbrian kitchens, porchetta has expanded beyond pork, so that ‘porchetta-style’ has simply come to mean boneless meat, rolled round garlic and herbs, and roasted.

This ‘turchetta’ or roast turkey breast stuffed and rolled in the style of Tuscan porchetta makes a delicious alternative to ‘the same old Thanksgiving bird‘. 

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Roasted Turkey Breast 'Porchetta Style
Instructions
  1. Preheat oven to 325 F.
  2. In a large skillet, cook chopped bacon until golden & starting to crisp. Add butter, onion, celery & garlic. Sauté in bacon drippings until tender & golden.
  3. Toss sautéed veggies with crispy bacon, bread cubes, sage, thyme, rosemary, salt, pepper & chicken broth. Set aside while you prepare chicken breast.
  4. On a cutting board, place butterflied turkey breast & pound with a mallet so that the turkey is of even thickness throughout. Season with salt & pepper. Fill with stuffing, leaving a 1-inch border along the sides.
  5. Starting at the end closest to you, roll the turkey into a tight log shape & tie with twine. Season with salt & pepper & drizzle with a touch of olive oil.
  6. Roast for about 40-45 minutes until skin begins to crisp. On a piece of saran weave together a bacon 'mat'. Remove turkey from oven, cut twine & place turkey breast on the bacon mat. Using saran, turn roast over & tuck ends underneath the turkey breast. If necessary, use toothpicks to keep ends in place. Place in a roasting pan with a wire rack on the bottom to help drain away some of the drippings.
  7. Raise oven temperature to 350 F.
  8. Return turkey breast to oven & roast until turkey reaches an internal temperature of 160 F. & the bacon is crispy.
  9. Allow turkey to rest for 10-15 minutes before slicing & serving.

Chicken Madeira

Wine is not just a beverage with dinner, but can also be a key ingredient in dinner. Madeira wines are known for their versatility. Madeira perfectly complements all sorts of ingredients because of its vast range of wines. It not only adds flavors, but also dimension to the dishes. From soups to stews to desserts, it packs quite a punch and has an intense impact on the final product.

Madeira wine evolved on the island of the same name on the coast of Portugal. It presents different characteristics to all other types of fortified wine due to its specific winemaking process, since it is obtained by intentional heating, and characterized by a distinct ‘baked’ bouquet.

Madeira is classified according to several designations, including vintage, grapes used, and sweetness. There are a few variations on the production method, but Madeira must be oxidized and heated (a process called “maderization,” named after the wine). This makes for a fortified wine that can last for centuries.

Madeira has several taste profiles, but most will have flavors of caramel, walnut oil, peach, hazelnut, orange peel, and burnt sugar.

The first thing to check before cooking a Madeira based dish is what kind of wine does the dish require? It is always safe to use an average blended Madeira. Choose the safest- Finest or Rainwater type. These are packed with flavors and aromas and are typically inexpensive.

A good example is Sandeman Madeira Rainwater. It is light in body but full of flavor. It has a light amber color with golden highlights, as well as clean, nutty aromas. Its flavor is nutty and lightly complex, with a clean finish. This Madeira makes a wonderful accompaniment to a variety of foods and is also a fabulous cooking wine that can be used in various traditional dishes. ‘Rainwater Madeira’ was so named in the 18th century because it is as soft as rainwater and the color of straw, glistening after a shower of rain.

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Chicken Madeira
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Course Main Dish
Cuisine American
Keyword chicken Madeira
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Course Main Dish
Cuisine American
Keyword chicken Madeira
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Instructions
  1. In a large saucepan melt 2 tablespoons of butter. Add 1 tablespoon of oil then add the mushrooms to the pan. Cook the mushrooms for about 5 minutes until they become soft.
  2. Add the onions to the pan & cook them along with the mushrooms for about 2-3 minutes. Add garlic & parsley to the pan & sauté them for a minute or two. Then, transfer this mixture to a plate.
  3. Slice the chicken breast in lengthwise strips. Season with garlic powder, Italian seasonings, paprika, salt & pepper.
  4. In the saucepan, melt a tablespoon of butter. Add a tablespoon of oil as well & let the butter foam. Add the chicken breast to the pan & cook it on both sides for 3-4 minutes each until golden brown. When it is cooked, transfer it to the plate with the mushrooms.
  5. In the same pan, pour in the Madeira wine & bring it to a boil. When it has reduced to almost half its volume, add the beef stock & boil it for about 10 minutes until only ¼ of the original volume remains.
  6. Add the heavy cream to the pan & simmer it for 2-3 minutes until it thickens. Sprinkle a pinch of salt & pepper into the pan to add flavor & stir.
  7. Return the cooked chicken to the pan along with the mushrooms. Top it with the shredded mozzarella cheese. Place the pan in the oven broiler and broil it for 2-3 minutes until the cheese has completely melted.
  8. Remove the pan from the oven. Place chicken on a serving platter & garnish with some parsley. Nice served with mashed potatoes.

Whole Roasted Cauliflower

Roasting a whole cauliflower is probably nothing new. One imagines that as long as there has been cauliflower, cooks have been roasting whole heads of it in high heat.

Israeli cuisine is diverse and very vegetable forward. So, it’s no great surprise that an Israeli chef figured out a way to make cauliflower even tastier with a presentation that is equally appropriate served for lunch on Wednesday or as a main dish on a holiday or other special occasion.

A whole roasted cauliflower will take a little more time than roasting florets, but it makes an unbeatable visual impression, and is almost absurdly easy to make.

This easy and delicious whole roasted cauliflower is spread with seasonings and grated Parmesan cheese then oven-roasted to perfection. Serve as a side dish with any number of entrees such as roasted pork loin and baked cod or enjoy as a vegetarian meal.

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Whole Roasted Cauliflower
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Instructions
  1. Preheat oven to 375 F. Lightly grease a cast iron skillet.
  2. Remove all the outer leaves of the cauliflower & rinse it inside and out. Pat it dry & set it down onto a tea towel to drain off water from the inside, while you prepare the seasoning.
  3. In a small bowl, combine the seasoning, olive oil, minced garlic, & parmesan cheese. Mix well to combine.
  4. Turn the head of cauliflower upside down & carefully cut off most of the thick stem. Make sure not to cut off the area where the florets' stems attach.
  5. Spread the seasoning mix all over the cauliflower starting with the underside. Make sure to get the seasoning on the inside, between the stems to season the inside of the cauliflower. Turn it over & cover the outside of the cauliflower head with seasoning.
  6. Place seasoned cauliflower onto the prepared cast iron pan, stem side down & cover the pan & cauliflower with a sheet of aluminum foil tightly.
  7. Place into the oven and let it cook about 30 minutes.
  8. Take the aluminum foil off, raise the heat of the oven to 400 F. & place the pan with cauliflower back into the oven.
  9. Bake uncovered for another 30 minutes. You can test if the cauliflower is done by inserting the fork and feel how easily it goes in.