Ingredient: salt & pepper

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
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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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Cuisine Italian
Keyword beef potato lasagna
Servings
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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
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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
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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.

Lebanese Couscous w/ Shrimp & Tomatoes

This flavorful dish not only makes a fabulous midweek meal for four but can be easily multiplied to accommodate more. The quick cooking couscous turns this simple recipe into a one pot wonder with a fusion of flavors.

Shrimp and tomato couscous starts with ‘shrimp stock’. It’s a great way to make sure you get the most out of your shrimp by extracting all the flavor from the shells which then acts as a nice flavor base for your couscous.

Couscous has become one of my favorite pantry staples. It’s quick, convenient, versatile and makes a good alternative to traditional rice or pasta.

There are actually three different kinds of couscous:

Pearl (Israeli) couscous, which resembles tiny pasta shaped like pearls.

Lebanese couscous, also called Moghrabieh, is sold fresh or dried and is the largest in size, similar to a pea. It’s often boiled, drained, and then mixed with oils and spices or added to meats as a tasty starch in hearty stews and braises.

Then, there is the smallest size couscous made of fine granules of durum wheat. This one is associated more with Moroccan cooking.

Couscous used to be hand rolled into tiny pasta. It is now available in instant- cook packages or bulk, where couscous has already been pre-cooked by steaming and then dried. This leaves us with the simple task of re-hydrating in broth.

I guess in some ways this meal kind of mimic’s paella. One thing for sure is that its hearty & very flavorful!

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 Lebanese Couscous w/Shrimp & Tomatoes
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Cuisine Middle Eastern
Keyword Lebanese couscous w/ shrimp & tomatoes
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Cuisine Middle Eastern
Keyword Lebanese couscous w/ shrimp & tomatoes
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Instructions
  1. In a medium stockpot, combine the shrimp shells, clam juice, broth, bay leaves & peppercorns. Bring it to a boil, then simmer for four to five minutes, until the shrimp shells are nice & pink. Pour through a fine-mesh strainer set over a bowl; discard the solids in the strainer.
  2. Season the shrimp with salt & pepper. In a large pot over medium-high (you could re-use the stockpot here), heat one tablespoon of the oil. Add half the shrimp & cook without stirring until well browned, 2 to 3 minutes. Transfer to a large plate. Repeat with another 1 tablespoon oil and the remaining shrimp.
  3. Return the pot to medium-high. Add 1 tablespoon of the remaining oil. Add the onion, carrot, garlic & 1/2 tsp of salt then cook until softened, 3 to 5 minutes.
  4. Add the tomatoes & couscous. Stir in 2 cups of the shrimp broth. Bring to a simmer and then reduce to medium and cook, stirring, until most of the liquid is absorbed, 8 to 10 minutes. Stir in another cup or so of the broth, return to a simmer and cook, stirring, until most of the liquid is again absorbed, about 8 to 10 minutes. Stir in the remaining cup of broth and cook, stirring constantly, until the couscous is tender.
  5. Turn off heat, stir in the shrimp & juices, remaining 1 tablespoon oil, lemon juice & parsley. Cover & let stand until the shrimp are opaque throughout, 5 to 7 minutes. Taste & season with salt & pepper. Garnish with some grated parmesan cheese or sliced green onion if desired.

Oven Baked Cabbage Burgers

When most people think of beef and cabbage, soup or cabbage rolls come to mind. But what about rethinking the way we eat this duo?

Beef and cabbage go well together for a variety of reasons. They are both substantial dishes that can handle bold seasonings. Beef and cabbage also have a similar texture, making them easy to combine in a dish. Cabbage’s mild acidity balances the beef’s richness, creating a dish that’s full of nuanced flavor.

The name ‘cabbage burger’ can be a little misleading for people unfamiliar with this culinary delight.  It’s not a new type of veggie burger. Instead, it consists of juicy ground beef patties served on flavorful slices of roasted cabbage spread with a tomato sauce and topped off with some melted cheese! The perfect combination of savory, sensational flavors.

Burgers in some context can be found in nearly every part of the world. Over time the concept has evolved, and meat patties are served with an endless variety of creative ‘buns’ and toppings. This is a tasty fusion dish that combines the classic appeal of burgers with the goodness of cabbage, elevating your culinary experience to a whole new level.

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 Oven Baked Cabbage Burgers
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Course Main Dish
Cuisine American
Keyword oven baked cabbage burgers
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Ingredients
Course Main Dish
Cuisine American
Keyword oven baked cabbage burgers
Servings
Ingredients
Votes: 1
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Instructions
  1. Preheat oven to 400 F.
  2. Arrange cabbage slices on a rimmed sheet pan. Brush a little oil on the cabbage slices & season with salt & pepper.
  3. Roast cabbage slices for about 10 minutes to precook them slightly to prevent over cooking the burgers.
  4. In a large bowl, combine ground meat, garlic, green onion, parsley, red pepper flakes half the cheese, salt & pepper. Form the mixture into 4 patties.
  5. Remove the cabbage from the oven & spread a Tbsp of tomato sauce (or salsa) on top. Add a sprinkle of shredded cheese the top with a meat patty. Finally, sprinkle another layer of shredded cheese.
  6. Bake cabbage burgers for 10-12 minutes or until burgers are cooked to your liking & the cheese is melted & bubbly. Serve immediately.

Scallops Benedict

Eggs Benedict is a common North American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce. It was popularized in New York City.  

Many variations of eggs Benedict exist, involving replacing any component except the egg such as:

  • Avocado toast eggs Benedict – substitutes toast in place of the muffin and adds sliced avocado.
  • California eggs Benedict – adds sliced avocado. Variations may include sliced tomato instead of Canadian bacon.
  • Eggs Atlantic – substitutes salmon which may be smoked, in place of Canadian bacon.
  • Eggs Blackstone – substitutes streaky bacon in place of Canadian bacon and adds a tomato slice.
  • Eggs Florentine – adds spinach, sometimes substituted in place of the Canadian bacon. 
  • Eggs Mornay – substitutes Mornay sauce in place of the Hollandaise.
  • Eggs Neptune – substitutes crab meat in place of Canadian bacon.
  • Eggs Omar (steak Benedict) – substitutes a small steak in place of Canadian bacon and sometimes replaces the Hollandaise with bearnaise.
  • Huevos Benedictos – adds sliced avocado or Mexican chorizo, topped with salsa and Hollandaise sauce.
  • Irish Benedict – substitutes corned beef or Irish bacon in place of Canadian bacon.

Being seafood lovers, Brion & I are having a pre-Christmas treat of scallops benedict for brunch today. Yum!

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 Scallops Benedict
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Course Brunch
Cuisine American
Servings
Ingredients
Chive Buttermilk Biscuits
Brown Butter Hollandaise Sauce
Other Ingredients Needed
Course Brunch
Cuisine American
Servings
Ingredients
Chive Buttermilk Biscuits
Brown Butter Hollandaise Sauce
Other Ingredients Needed
Votes: 1
Rating: 5
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Instructions
Biscuits
  1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
  2. In large bowl, whisk together flour, baking powder & baking soda. Using pastry blender, cut in butter until coarse crumbs. Add chopped chives. Toss together & make a well in the center. Pour in the buttermilk, stirring with fork to form ragged dough.
  3. Turn out onto lightly floured surface. With lightly floured hands, knead gently until dough comes together. Pat or roll into 1 1/2-inch thickness. Using floured cutter, cut out rounds. Place, well spaced, on lined baking sheet. Dough should make 6 large biscuits.
  4. Bake in the 400 F. oven for about 10 minutes before lowering the temperature to 375 F. & baking for an additional 10 minutes or until tops of the biscuits are light golden. Remove from oven & keep warm in a basket with a tea towel over it.
Hollandaise Sauce
  1. Melt butter in a saucepan over medium heat, watching it until the color turns light golden brown. Pour it off immediately into a heat proof measuring cup, leaving the sediment behind.
  2. In a blender, combine egg yolks, mustard, lemon juice & zest for a few seconds. With the blender on medium speed, slowly pour in hot butter in a thin stream. The sauce should thicken quickly. Pour into a bowl & keep the bowl warm in a warm water bath while preparing the other components of the scallops benedict.
Scallops
  1. Season the scallops with Old Bay seasoning, salt & pepper. Pan sear them in a hot pan with butter & olive oil for only a few minutes per side. Keep warm. Prepare scrambled eggs.
Assembly
  1. Slice biscuits in half, using bottoms as the base. Divide scrambled eggs evenly between the 6 bottom biscuit halves & top each with a couple of seared scallops. Pour some hollandaise sauce over scallops & sprinkle with chopped bacon. Garnish with chopped chives. Top with the second half of the biscuit if you wish.

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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Course Main Dish
Keyword gorgonzola stuffed pork tenderloin w/ pomegranate & blueberry sauce
Servings
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Tenderloin
Sauce
Course Main Dish
Keyword gorgonzola stuffed pork tenderloin w/ pomegranate & blueberry sauce
Servings
Ingredients
Tenderloin
Sauce
Votes: 1
Rating: 5
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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.

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
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Course Main Dish
Cuisine Moroccan
Keyword roasted chicken & veggie couscous
Servings
Ingredients
Vegetables
Chicken
Couscous
Course Main Dish
Cuisine Moroccan
Keyword roasted chicken & veggie couscous
Servings
Ingredients
Vegetables
Chicken
Couscous
Votes: 1
Rating: 5
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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.

Cheesy Kale & Mushroom Strata

In the beginning, there was kale. From it arose the others, cauliflower, Brussels sprouts, cabbage, broccoli, collard greens, mustard, kohlrabi, rutabaga, turnips and Bok choy.

Kale is an ancient vegetable that has been enjoyed by humans for centuries. It is thought to have originated in Asia Minor and was brought to Europe by traders and travelers. Kale was a popular crop in medieval times and was often grown in monastery gardens.

In the 18th century, kale became even more popular after it was introduced to North America. There are several different types of kale, each with its own unique flavor and texture. Curly kale is the most common type, and it has a slightly bitter taste. Tuscan kale is a bit sweeter and more tender than curly kale, while Russian kale is the most robust and flavorful of all the varieties.

Kale holds its texture well when cooked, and it can be steamed, stir-fried, roasted, or eaten raw. You can blend it into smoothies, roast it to make kale chips, wilt it into soup, mash it with potatoes or turn it into pesto. You may want to remove the middle rib by hand or with kitchen shears because it can be tough, fibrous and taste bitter.

North Americans know kale well, along with being eaten it is often used to adorn the self-service salad bars across the land, displacing other green adornments because of its resistance to wilting. 

Brion & I enjoyed this cheesy kale and mushroom strata with some roasted sausage.

Print Recipe
 Cheesy Kale & Mushroom Strata
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword cheesy kale & mushroom strata
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword cheesy kale & mushroom strata
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. The day before, prepare the strata so it can refrigerate over night. Preheat the oven to 300ºF. Tear the bread into 1 1/2-inch pieces and spread them out over a large baking sheet. Bake the bread chunks in the oven for 8-10 minutes, stirring once half-way through, to partially dry the bread.
  2. Meanwhile, slice the mushrooms, then add them to a large skillet with the butter, minced garlic, some salt and pepper. Sauté the mushrooms over medium heat until they release all their moisture and begin to brown (about 5-7 minutes).
  3. Remove the cooked mushrooms from the skillet and add the kale & leeks along with a couple tablespoons of water (this helps the kale wilt). Sauté the leeks & kale with some salt & pepper (2-3 minutes).
  4. Coat the inside of a 12 cup (10 x 10-inch) casserole dish with butter or non-stick spray. Layer half of the dry bread chunks in the bottom of the dish, then top with half of the mushrooms, half of the kale, and half of the Gruyere. Wiggle the ingredients down between the bread chunks a bit, then repeat all the layers a second time.
  5. In a large bowl, whisk together the eggs, milk, Dijon and 1/4 tsp each salt & pepper. Pour the egg mixture over the prepared strata, making sure to drizzle over every surface of the strata, rather than just pouring in one spot. Sprinkle with parmesan cheese. Cover the strata and refrigerate for 8-24 hours.
  6. The next day, allow the strata to sit at room temperature for 30 minutes. Preheat the oven to 350ºF. Bake the casserole for 50 minutes, or until the internal temperature reaches 160 F. and the top is deeply golden brown.
  7. Let the strata rest for 10 minutes, then slice into six pieces and serve!