Ingredient: salt & pepper

Stuffed Turkey Breast w/ Lime-Salsa Gouda & Sun-Dried Tomatoes

Sun-dried tomato recipes are — for some — just a ‘90s fad food. But for plenty of us, their very unique flavor pairs well with a variety of dishes making them staples in our everyday cooking.  Sun-dried tomatoes represent a gourmet touch coming from an ancient tradition of the cuisine of Southern Italy. Italians originally dried salted tomatoes on their ceramic roof tops in the summer sun. This process removes all the water content, resulting in the tomatoes becoming richer in color and taste with more concentrated minerals and vitamins. On the other hand, it is possible to oven dry tomatoes but the difference in taste is enormous. The fast-drying process will not allow the natural acidity of the tomatoes to disappear, giving them a sharp acidic after taste. True sun-dried tomatoes have a sweet taste from beginning to end. 

The popularity of sun-dried tomatoes in North America surged in the late 1980’s to early 1990’s. At that time, they were classed as a gourmet ingredient found only in the specialty isle of the grocery store. Today that is no longer the case.

Depending on how they’re packed and stored, sun-dried tomatoes can last in your pantry, fridge, or freezer for anywhere from weeks to years, and if you’re wondering how to use sun-dried tomatoes, the answer is simple: There’s no wrong way. My choice today is to use them in a stuffing with some gouda cheese for chicken breast.

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 Stuffed Turkey Breast w/ Lime Salsa Gouda & Sun Dried Tomatoes
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Course Main Dish
Keyword stuffed chicken breast w/ sun-dried tomatoes
Servings
Ingredients
Turkey Breast
Stuffing
Course Main Dish
Keyword stuffed chicken breast w/ sun-dried tomatoes
Servings
Ingredients
Turkey Breast
Stuffing
Votes: 1
Rating: 5
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Instructions
Turkey Breast
  1. Slice the turkey breast in half lengthwise then slice each piece in the middle (don't cut all the way through). The second slice should have formed a 'pocket' for the stuffing.
  2. Mix together salt, pepper, ginger, garlic powder & olive oil. Brush the mixture on the turkey inside & out. Set aside to marinate for at least 30 minutes.
Stuffing
  1. Finely grate Gouda cheese. Drain sundried tomatoes on paper towel. Thinly slice zucchini.
Assembly
  1. Preheat oven to 350 F. Line a small baking pan with foil paper. Set aside.
  2. In the pocket of each turkey breast piece, place 1/2 of the cheese, 1/2 of the tomatoes & 1/2 of the zucchini slices.
  3. Seal each stuffed breast with toothpicks threaded along the edges of the turkey. Heat some of the reserved seasoned oil in a small saucepan. Add the sliced garlic & sauté for a couple of minutes. Carefully add the stuffed turkey breasts & sear each piece on both sides.
  4. Place the breasts on a foil lined baking pan. Bake for about 25-30 minutes or when 165 F. is reached on an instant thermometer.

Roast Pork Tenderloin w/Blackberry Rhubarb Chutney

Unusual fruit chutneys are growing in popularity with our developing taste for condiments that contain less sweet and more spice. Chutney, pronounced ‘chuht-nee’, refers to a family of condiments from South Asian cuisine. While Chutneys are most often associated with India, they’re also popular in Africa and the Caribbean islands.

They can be fresh or cooked and are made from a wide variety of ingredients usually from some concoction of fruits and/ or vegetables and spices. They range in flavor from sweet or sour, spicy or mild, or any combination of these, while their texture can be thin or chunky. Some compare chutneys to a relish and others to a jam. Chutney is most often used to balance a dish and may be on the sweet and tart side or provide a spicy and hot flavor. To add to the confusion, many times chutney is also mistakenly called a relish (and vice versa) but there are subtle differences between the two. Relishes tend to be a bit sweeter, while Chutneys are more on the savory side. Chutneys are cooked slowly, are more likely to be chunkier and have a consistency that is much like preserves while relishes are barely cooked, rarely use any sugar and are crunchier.

This simple to prepare chutney makes for a tasty, tart counterpart to the richness of pork.

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 Roast Pork Tenderloin w/ Blackberry RhubarbChutney
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Course Main Dish
Cuisine Middle Eastern
Keyword roast pork tenderloin w/ spicy blackberry chutney
Servings
Ingredients
Mushroom Barley Risotto
Pork Tenderloin
Blackberry-Rhubarb Chutney
Course Main Dish
Cuisine Middle Eastern
Keyword roast pork tenderloin w/ spicy blackberry chutney
Servings
Ingredients
Mushroom Barley Risotto
Pork Tenderloin
Blackberry-Rhubarb Chutney
Votes: 1
Rating: 5
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Instructions
Risotto
  1. In a heavy saucepan, heat butter & oil over medium heat then add 1 clove garlic & the mushrooms. Season with salt & pepper & sauté until mushrooms are golden brown & tender, about 6 minutes; remove from pan. Toss mixture together with parsley; set aside.
  2. Heat broth in a microwave-safe bowl until hot. Cover & set aside. Heat remaining oil over medium-high heat in a heavy saucepan. Add onion & remaining garlic; cook, stirring until aromatic & softened, about 3 minutes. Add barley & cook, stirring to coat in oil. Stir in wine & cook until almost completely evaporated, about 3 minutes. Stir in 1/2 cup hot broth; continue stirring until stock has been absorbed, about 4 minutes. Reduce heat to medium & continue adding hot broth until broth has been absorbed & barley is tender, about 30 minutes.
  3. Stir in cream & cheese, stirring until creamy. Remove from heat; stir in reserved mushroom mixture; set aside until ready to stuff tenderloin.
  4. Risotto can be prepared ahead, once cooked, cover & refrigerate for up to 3 days.
Tenderloin
  1. Preheat oven to 450 F.
  2. Cut tenderloin down the center, lengthwise, stopping when you are about 1/2-inch from the bottom of roast. Open the tenderloin like a book. Season inside surface lightly with salt & pepper.
  3. Spoon risotto down the center of the tenderloin. Bring the 2 sides of the tenderloin up & around the filling to almost meet. Use wooden skewers to join the meat together, spacing the skewers apart at 2-inch intervals. Use butcher twine to 'lace up' the roast by weaving between the skewers (like lacing a shoe).
  4. Place the tenderloin on a rack in a shallow pan. Stick thermometer into the exposed pork around the risotto. Rub pork with 1 Tbsp oil & lightly season with salt & pepper. Oven sear roast for 10 minutes.
  5. Reduce heat to 300 F. Stuffed pork tenderloin should reach an internal temperature of 145°F. To prevent it from drying out, remove the pork from the oven when it reads 135°F to 140°F, cover loosely with foil let it rest for 5 minutes, as the carryover heat will bring it to the final safe temperature.
Chutney
  1. Combine all chutney ingredients in a medium saucepan. Bring to a boil over high heat, then reduce heat to low & simmer, uncovered, for 45 minutes to an hour, stirring frequently, until thick. Set aside until ready to serve with stuffed tenderloin.

Shrimp Rice Bowl

The concept of the ‘rice bowl’ in restaurants, referring to a bowl of rice topped with various ingredients, is not attributed to a single individual or restaurant. It’s a concept with deep historical roots and although it’s hard to say exactly where and when rice bowls first appeared, it’s widely believed that they originated in Japan and made their way through Korea, China, and later other parts of Asia.

These dishes, featuring rice topped with ingredients, have been enjoyed for centuries. The modern ‘bowl’ trend, however, has been influenced by various culinary traditions and the increasing popularity of customizable and convenient meal options. 

A rice bowl marries simplicity with versatility, a celebration of flavor and creativity. Rice bowls can be as straightforward or as elaborate as one chooses to make them. The ingredients are usually cooked and seasoned, providing a balanced and flavorful meal.

This shrimp bowl is quick and easy to prepare, making it an ideal choice for a busy weeknight dinner or a hearty, nourishing lunch. The shrimp is marinated in Mexican spices and fresh lime juice, then cooked and served with rice and fresh veggies. Brion & I just love this meal!

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 Shrimp Rice Bowl
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Course Main Dish
Cuisine Canadian
Keyword shrimp rice bowl
Servings
Ingredients
Shrimp Marinade
Other Ingredients
Dressing
Course Main Dish
Cuisine Canadian
Keyword shrimp rice bowl
Servings
Ingredients
Shrimp Marinade
Other Ingredients
Dressing
Votes: 1
Rating: 5
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Instructions
Shrimp Marinade
  1. Start by marinating shrimp. Add the oil, lime juice, spices & cilantro to a medium bowl. Pat shrimp dry, then add them to the marinade & toss to fully coat. Cover & marinate in the fridge for 15 minutes.
Dressing
  1. In a small blender, whisk all dressing ingredients together until creamy. Set aside.
Other Ingredients
  1. Cook rice according to package directions & divide between 2 serving bowls.
  2. In a microwave steam dish, cook shucked corn ear for 7 minutes. If you wish, at this point, heat 1 Tbsp of olive oil in a saucepan & sauté corn cob for a few minutes until golden on all sides. Allow corn to cool & then cut corn off the cob. This step is purely up to you.
  3. Dice red onion, slice green onion, slice olives (if using), halve cherry tomatoes, slice avocado & grate cheese (if using).
  4. To cook shrimp, heat a medium skillet over medium-high heat (no oil needed). When it's hot, add the shrimp to the skillet in an even layer & cook for 2-3 minutes on one side, flip & cook for another 2-3 minutes on the other side. The shrimp will turn an opaque & pink color when its done. Remove the shrimp from the heat & stir to fully coat it in any sauces that are in the pan.
Assemble Bowls
  1. Top the rice in each serving bowl with shrimp, corn, avocado, onions, cherry tomatoes, olives & sprinkle with cheese. Drizzle with prepared dressing & serve.
Recipe Notes

• There are numerous bottled dressings that would be suitable if you prefer not to make your own such as Cilantro Ranch.

Summer Chicken/Veg Hand Pies w/ Herbed Crust

July is such a wonderful month. The weather’s warm, there’s still plenty of summer left, and the produce is literally amazing.

Midsummer means the farmer’s markets are brimming with great fruit & veggies. With such a colorful bounty of goods, we can settle into our summer cooking routines with tasty meals hot or cold.

But, even in summer, we sometimes crave ‘comfort food’ such as a savory hand pie. The humble hand pie goes by many different names: call it a pasty, a turnover, an empanada, or whatever you like, who doesn’t love a little portable personal-sized savory pie?

These hand pies, with their tender, flaky, herbed crust perfectly envelop the creamy chicken and summer veggies. A flavorful meal that can be served as the main course for a warm-weather picnic or for a hand-held, backyard meal with the addition of a nice fresh salad at home.

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 Summer Chicken/Veg Hand Pies w/ Herbed Crust
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Course Main Dish
Cuisine American
Keyword summer chicken/veg hand pies w/ herbed crust
Servings
HAND PIES
Ingredients
Herbed Crust
Filling
Course Main Dish
Cuisine American
Keyword summer chicken/veg hand pies w/ herbed crust
Servings
HAND PIES
Ingredients
Herbed Crust
Filling
Votes: 1
Rating: 5
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Instructions
Herbed Crust
  1. Add the flour, sugar, basil, oregano & salt to a food processor; pulse just until combined. In a small bowl, whisk mix together the egg, vinegar & water. Add the cold butter pieces into the food processor; pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour & pulse again until the dough comes together.
  2. Remove the dough with your hands & wrap it in plastic wrap. Refrigerate the dough for 30 minutes. Prepare filling during this time.
Filling
  1. Heat a Dutch oven or pot over medium high heat; add the olive oil & butter. Season the chicken with the salt & pepper then add it to the pot. Cook until the chicken is golden & browned, then remove it with a spoon & place it in a bowl.
  2. Add the 3 tablespoons of butter to the pot with the onion. Sprinkle in a bit more salt & pepper. Stir, then cook the onions until slightly soft, about 4 - 5 minutes. Add the potatoes & stir, cooking for another 5 minutes; stirring often. Sprinkle the flour over the onions & potatoes; stir gently to create somewhat of a roux with the vegetables. Cook for 2 - 3 minutes while stirring occasionally.
  3. Slowly stream the chicken stock into the pot while stirring – it will thicken. Stir in the squash, green beans, corn and chicken. Stir in the cream. Taste the mixture and season with salt & pepper if needed.
  4. Preheat the oven to 375 F.
  5. Remove pastry from refrigerator & place on a baking sheet or board. Invert a 5-inch bowl over top to create your outline of each hand pie. Press down to cut out.
  6. Line a baking sheet with parchment paper. Place rounds of pastry on the parchment & brush around the outer edge of each pastry circle.
  7. Distribute the filling in the center of each pastry circle (don't fill to the edge; leave some space). You want enough filling in there, but not too much that you can't close/seal over.
  8. Fold over each pastry circle (so each is a half-moon shape), pressing the outer edges with a fork to seal. You can gently press over top (with your hand) to spread out the filling inside.
  9. Brush the hand pies with some of the remaining egg wash. Cut 3 slits in top of each pastry circle. Place them in the fridge for about 10 minutes so the pastry gets a little cold again.
  10. Bake for 22 to 24 minutes or until they're golden brown and crispy on the outside & heated through. Allow to cool a few minutes before serving. Nothing says they can't be served with a little gravy (if desired)!
Recipe Notes
  • You may get anywhere from 6-8 hand pies depending how thick your dough is rolled.

Individual Tomato Onion Galettes

The galette is a perfect example of France’s time-honored relationship with baking. No other country has taken the simple combination of flour, dairy and heat to create such a varied range of delicious dishes, both sweet and savory. Originating in Norman times – when it was known as a gale – the term simply refers to a ‘flat cake’. Over time (and depending on what part of France you’re in), it’s become a catchall term for a variety of different sweet and savory bakes. Some may be more well-known than others, but the one thing they all have in common is that they’re flat, round and quintessentially French.

Savory galettes are a versatile and rustic form of tart, distinguished by their free-form crust that encases a variety of savory fillings. Unlike traditional tarts or pies, galettes are made by folding the edges of a single sheet of dough over the filling, leaving the center exposed. Galettes can be served in individual portions. This means that the crust-to-filling ratio is better than a slice from a larger galette. 

Brion & I enjoyed these tasty little galettes with some roasted pork chops.

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 Individual Tomato Onion Galettes
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Cuisine French
Keyword individual tomato onion galettes
Servings
Ingredients
Crust
Filling
Cuisine French
Keyword individual tomato onion galettes
Servings
Ingredients
Crust
Filling
Votes: 1
Rating: 5
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Instructions
Crust
  1. Preheat oven to 400 F.
  2. Whisk together flour, cornmeal, parmesan, oregano, salt & pepper. Add the water & oil & mix until combined. Pat into a disk & wrap in plastic wrap. Place in refrigerator for 1/2 an hour.
Filling
  1. Sauté onions in olive oil until they are golden brown & caramelized. Slice tomatoes & grate cheese for sprinkling. Set aside.
Assembly
  1. Lightly flour work surface. Divide crust into 4 pieces. Roll each one into about a 6-inch diameter. Press into 4 individual tart pans.
  2. Spread onions into bottom of shell. Fan the tomatoes on top of the onions then sprinkle with cheese.
  3. Bake for 20-25 minutes, until pastry is golden & crisp & tomatoes are soft. Serve warm.

Pork Tenderloin in Mushroom Sauce w/ Pasta

Pork tenderloin has always been one of my favorite cuts of meat. One of the easiest ways to transform everyday pork into a special occasion main dish. It’s the best part of a pork chop without bone or fat and has that melt-in-your-mouth tenderness.

While the tenderloin is highly valued for its gentle texture, they are often sold with a stretch of membrane called the silver skin as well as some extra fat. It can be helpful to leave some of the fat on this extra-lean cut of meat for flavor, but the silver skin is going to be nothing but trouble.

Not only will this membrane remain tough after it’s cooked and ruin the tenderloin’s texture, but it will also cause it to buckle and cook unevenly. That buckling occurs when fat, or in this case tissue, cooks and shrinks at a different rate than the meat causing it to become oddly shaped. The best way to deal with this is to simply slip a thin-bladed knife under the membrane and gently slice it away from the meat. Repeat this until every bit of the silver skin is removed completely from the meat.

Serving pork with pasta is a comforting and simple dish perfect for any night of the week.

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 Pork Tenderloin in Mushroom Sauce w/ Pasta
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Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
Servings
Ingredients
Pork Tenderloin
Mushroom Sauce
Pasta
Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
Servings
Ingredients
Pork Tenderloin
Mushroom Sauce
Pasta
Votes: 1
Rating: 5
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Instructions
Pork Tenderloin
  1. Slice pork tenderloin into several medallions, about 1-inch thick. On a large plate or use a zip lock bag, mix flour, garlic powder, onion powder, paprika, & salt/pepper. Dredge pork medallions in seasoned flour & sear them in light olive oil on medium-high heat until golden brown. Set aside to a warm place.
Mushroom Sauce
  1. Reduce heat to medium, add butter & light olive oil. Add sliced onion & mushrooms to the pan. Sauté until mushrooms are browned & onions are caramelized.
  2. Add garlic & cook for a minute. Add 2 tablespoons of flour & mix well. Add vegetable broth, ­scraping up all the bits in the bottom of the pan. Stir in cream cheese (or your choice of dairy).
  3. Return cooked pork to the pan & simmer for 1 – 2 minutes until the sauce thickens into a gravy consistency (it will thicken more as you serve). Adjust salt & pepper, to taste.
  4. Cook your choice of pasta according to the directions on the package. Add to the pan & mix with creamy mushroom sauce.
  5. Garnish with chives, thyme, dill, or fresh parsley if you wish. Serve.

Roasted Cornish Hens w/ Mushroom Barley Pilaf

EASTER GREETINGS!

Easter is synonymous with spring; it represents a time of renewal. The winter months are now in our rear-view mirrors, and we can look forward to those wonderful summer days. Fresh new buds are on the trees, just waiting to burst out as the season unfolds. Everything speaks of new life and fresh hope. Spring is so unique (even if we still have snow on the ground in our part of the country).

Whether or not you’re religious, Easter has some pretty magical facets to it. I remember as a kid the ‘secret bunny’ leaving colorful eggs and little baskets filled with a few goodies. My sisters and I always got a new Easter dress and ‘straw bonnet’ to wear to the church service. Then of course, the wonderful Easter meal itself.

According to legend, the Cornish game hen was actually ‘invented’. The original breeder was a woman by the name of ‘Tea’ Makowsky.  At the age of 15, she moved to Paris, France finding work at both a milliner’s shop and a cheese shop. It was here she met her husband, and they married in 1933. Fleeing from the Nazis, they settled in the USA. After a fire destroyed their farm in 1949, the Makowskis, began experimenting and came up with a cross breed of Cornish game cocks and Plymouth Rock hens. The result was a plump little bird that matured quickly with all-white meat. In less than 5 weeks, the chicken was ready to be sold.

By the 1950’s, the Cornish Game Hen was fabulously popular. The usual weight is about 500-700 grams, which makes it ample for an individual serving. I remember in the 1970’s, Cornish game hens were considered to be a very upscale or exotic dinner and quite expensive.

I haven’t made any of these little ‘birds’ for a long time so I though they would make a nice Easter meal for Brion & I this year.

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 Roasted Cornish Hens w/ Mushroom Barley Pilaf
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Course Main Dish
Cuisine American
Keyword roasted cornish hens w/ mushroom barley pilaf
Servings
Ingredients
Cornish Game Hens
Mushroom Barley Pilaf
Course Main Dish
Cuisine American
Keyword roasted cornish hens w/ mushroom barley pilaf
Servings
Ingredients
Cornish Game Hens
Mushroom Barley Pilaf
Votes: 1
Rating: 5
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Instructions
  1. Remove the giblet packet (if present) from the cavity of the game hens. Carefully rinse the game hens under cold water. Thoroughly pat dry with paper toweling. Let sit at room temperature for 30 minutes.
  2. Preheat oven to 375 F.
  3. Make sure that the hens are completely dry: if not, pat dry again with paper toweling. Cover each hen with garlic mayo. Combine spice mixture in a small cup then sprinkle over hens. Set hens aside.
  4. Set a large, heavy-bottomed, oven-safe skillet or Dutch oven over medium heat & add the olive oil. Add the shallots, fresh mushrooms, barley, salt, & pepper. Sauté until the vegetables have softened slightly & the barley begins to give off a nutty, toasted fragrance, 5–7 minutes. Bring the heat to high while stirring & add the wine. Continue stirring until about half of the wine has been absorbed/reduced. Stir in the vegetable broth & rehydrated mushrooms. Remove from the heat.
  5. Set a small rack into the bottom of the pot. Place the hens on top of the rack (balance them against the sides of the pot, if necessary).
  6. Place the pot on the oven's middle rack & roast for 50 minutes, turning the pot a half turn once during the roast.
  7. Check the temperature of the hens by inserting an instant-read thermometer into the meatiest part of the thigh: the final temperature must reach 165 F. Continue roasting as needed. Also take note of the degree of browning: if the hens are browning too much, cover them with a piece of foil. If they are not browning enough, turn the broiler on high for the last ~5 minutes of cooking (estimate based on the temperature of the thigh meat). Watch carefully to prevent burning and give the pot a half-turn once during the broil.
  8. Remove the hens to a cutting board & rest for 10 minutes. Remove the rack from the pot & fluff the mushroom-barley pilaf with a fork. Before serving pilaf, sprinkle with finely grated parmesan if you wish.
Recipe Notes
  • To rehydrate the mushrooms, bring 3 ½ cups of water to a boil in a saucepan. Add the mushrooms, turn off the heat, and lid the saucepan. Let sit for 45 minutes. Remove the rehydrated mushrooms (reserve the liquid in the saucepan!). Rinse well, then pat dry with paper toweling before mincing. Strain the rehydrating liquid through a strainer lined with a layer of paper toweling. Keep this liquid to use for the vegetable broth.
  • The game hens should be sitting slightly above the level of the liquid. The rack insert from a pressure cooker/instant pot will work well to set the hens on top, balanced against the sides of the pot. 

Baked Lobster Tails

HAPPY NEW YEAR TO EVERYONE!

Food has always been a powerful symbol, especially during rites of passage, such as the start of a new year. It’s hard to know which came first – the belief in the food being lucky, or the tradition of eating it because it was available, and then attaching meaning to it.

New Year’s signifies a new beginning and is a time of renewal and regeneration. Each year people welcome the New Year with a variety of traditions that include fireworks, noisemakers, drinking and making resolutions. New Year’s is celebrated at different times around the globe and in many different ways. However people celebrate, they do so in hopes of ushering in a happy and prosperous new year.

It is a tradition to sing ‘Auld Lang Syne’ on New Year’s Eve. The words to the Scottish song were first published by the poet Robert Burns in 1796. Burns made refinements to the lyrics after hearing it sung by an old man. Guy Lombardo, a Canadian born bandleader, made the song a New Year’s tradition when his orchestra played it each year at the stroke of midnight at the annual New Year’s Eve festivities held at the Roosevelt Grill in New York, and later at the Waldorf Astoria.

People follow certain food traditions for luck on New Year’s Day. What one eats often depends on his or her family heritage. Here are some of the world’s popular culinary traditions for a promising new year. Eating pork and sauerkraut is a German tradition. In the American South, some people eat black-eyed peas and collards, while in Sicily, some people eat lasagna. In Spain and parts of Mexico, it is common to eat 12 grapes at the stroke of midnight. In Sweden and Norway, people serve rice pudding with an almond hidden inside. The person who finds the nut will have a year of good fortune.

Not everyone celebrates the New Year on January 1. Koreans celebrate New Year’s during the first three days of January. In China, which follows a lunar calendar, and celebrates the new year in the spring, a parade is led by a silk dragon, which is the Chinese symbol of strength.

People in parts of South America and Mexico wear red underwear on New Year’s Eve to be lucky in love, yellow undies to be lucky with money. The Dutch welcome the new year with fireworks and bonfires of old Christmas trees.

As we welcome the New Year, many of us are looking for ways to start afresh, particularly when it comes to our health and diet. If you’re a seafood enthusiast, the good news is that lobster, a luxurious treat, can be part of your healthy eating plan. Many cultures believe that eating lobsters before midnight on New Year’s Eve is bad luck because they move backwards, therefore setting you up for a year of setbacks. Since Brion & I are having them for a New Year’s Day feast I think we’re safe!

Brion & I would like to wish everyone happiness, health and of course a little good luck in the new year!

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 Baked Lobster Tails
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Course Main Dish
Cuisine American
Keyword baked lobster tails
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword baked lobster tails
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
  2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
  3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
  4. If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
  5. While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
  6. Preheat the oven to 450 F.
  7. In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
  8. Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
  9. Nice to serve with a side of rice & some fresh broccoli with lemon wedges.
Recipe Notes
  • 4-6 ounce (113 gm-170 gm) tail serves 1 person
  • 8-10 ounce (226 gm-283 gm) tail serves 1-2 people
  • 12-14 ounce (340 gm-396 gm) tail serves 2-3 people
  • 18+ ounce (510 gm)  tail serves 4+ people

Scalloped Potato & Beef Lasagna

There are countless variations of lasagna across Italy and beyond. Entire cookbooks have been dedicated to this beloved dish, showcasing its multifarious nature.

 Potato slices absorb sauce and moisture so using them in place of lasagna noodles is a creative twist that can yield a delicious and hearty dish.  Along with potato slices there are a variety of alternatives to traditional lasagna noodles that you can use in your recipes. From zucchini strips and eggplant slices to portobello mushrooms and butternut squash, these alternatives offer flavorful and healthy ways to enjoy the classic Italian staple.

This beef potato lasagna combines layers of tender potato slices with creamy cheese and ground beef. Nothing but pure comfort food!

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 Scalloped Potato & Beef Lasagna
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Cuisine Italian
Keyword beef potato lasagna
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Ingredients
Cuisine Italian
Keyword beef potato lasagna
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Butter a 9 x 9-inch baking dish. Set aside.
  2. Microwave washed potatoes (with skins) for a few minutes to partially cook. Slice in 1/8 -inch slices & place half of them in a layer on bottom of baking dish.
  3. In a saucepan, sauté onions & garlic in oil until soft then add beef, salt, pepper & Italian seasoning. Add a layer of the meat mixture over the layer of potatoes.
  4. In a small saucepan, melt butter then add flour. Cook for a few minutes until bubbly then add 2/3 cup milk & 23 gm parmesan cheese. With a wire whisk combine into a smooth sauce.
  5. Spoon half of the butter/cheese mixture over the ground beef. Sprinkle with half of the mozzarella cheese.
  6. Repeat with remaining ingredients, layering in the same sequence. If using the cream, pour over all.
  7. Bake for 1 hour, covered with aluminum foil. Remove the foil for the last 10 minutes. Test to be sure the potatoes are soft.
  8. Remove from oven, cool for a few minutes then sprinkle with chives.

Stuffed Zucchini w/ Shrimp & Boursin Cheese Sauce

When it comes to zucchini, there is virtually nothing it seems it can’t be made into. To be honest, my love affair with this vegetable spans many years. Long before the internet and Pinterest gave us access to any recipe you could ever want, print cookbooks were the go-to. So, to make a long story short, I actually have a recipe book solely devoted to zucchini that is still relevant in today’s cooking and baking procedures. Fresh garden veggies are what summer is made for. Eating fresh and in season not only tastes amazing but is so enjoyable.

I’m sure everyone is well acquainted with the zucchini ‘boat’ idea. Basically, zucchini sliced in half lengthwise, hollowed out and filled with whatever you choose. I think incorporating the zucchini you scoop out into the filling is a good idea. This versatile veggie takes on the flavor of whatever you’re cooking, so the possibilities are endless.

For this recipe, I’m filling the zucchini boats with succulent pieces of spicy shrimp & mushrooms then baking them in a Boursin cheese sauce. I find the best zucchini to use is a medium size, about 8-10 inches in length. Zucchini, that is smaller than that really tastes the best but should be saved for other recipes because they’re not big or sturdy enough to hold the filling. Those super large zucchinis are best for grating to add to baked goods like bread and muffins.

This stuffed zucchini meal is real good with steamed rice and roasted tomatoes.

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 Stuffed Zucchini w/ Shrimp & Boursin Cheese Sauce
Votes: 1
Rating: 5
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Rate this recipe!
Cuisine American
Keyword stuffed zucchini w/ shrimp & Boursin cheese sauce
Servings
Ingredients
Shrimp/Mushrooms
Cheese Sauce
Zucchini
Cuisine American
Keyword stuffed zucchini w/ shrimp & Boursin cheese sauce
Servings
Ingredients
Shrimp/Mushrooms
Cheese Sauce
Zucchini
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Zucchini / Shrimp & Mushrooms
  1. Trim ends off zucchini & slice lengthwise so that you have 4 long halves. Using a spoon, hollow out the middle of each half, leaving a little bit on each end to prevent the filling from running out. Place zucchini halves in oven proof serving 'boats'. Chop zucchini pulp to use in filling.
  2. In a saucepan over medium heat, melt butter. Add shrimp & seasonings. Allow to cook about 5 minutes, turn & cook for another minute. Transfer to a bowl & set aside.
  3. In the same pan, melt the remaining butter. Add the mushrooms & chopped zucchini pulp. Cook until soft, about 5 minutes. Add minced garlic & sauté for another 1-2 minutes. Set aside.
Cheese Sauce
  1. In a small saucepan, melt butter then add Boursin cheese & milk. Whisk until combined. Once sauce is heated through, turn off heat & let rest for 5 minutes while sauce thickens.
Assembly / Baking
  1. Preheat oven to 350 F.
  2. Place zucchini 'boats' with zucchini halves on a baking sheet with sides. Fill with the cooked mushroom/zucchini filling. Top the filling with cooked shrimp. Pour Boursin cheese over the filled zucchini halves.
  3. Bake for about 45 minutes or until zucchini is tender & cheese is golden brown. Cool 5 minutes before serving.
  4. Nice served with steamed rice.