Ingredient: smoked paprika

Creamy Boursin & Shrimp Panini

The creamy Boursin and shrimp panini is a modern, gourmet evolution born from the fusion of two distinct European culinary traditions: the invention of French Boursin cheese in 1963 and the global rise of the Italian panini in the late 20th century.

The pressed, toasted sandwich we know today took off decades after Boursin was invented. In the 1970s, trendy lunch bars in Milan (called paninoteche) began serving pressed sandwiches to office workers looking for a fast but high-quality lunch. By the 1980s, a youth subculture in Milan known as the Paninari adopted these sandwich bars as their primary hangout spots, turning the panini into a symbol of modern style and status. The trend quickly migrated to North America and the rest of Europe by the late 1990s, where commercial panini presses became staple appliances in cafes and home kitchens.

The combination of Boursin and shrimp inside a panini is a product of the late 2000’s and 2010’s ‘gourmet sandwich’ movement. Looking to upgrade the standard ham & cheese or turkey panini people began experimenting with upscale ingredients. Shrimp cooks incredibly fast and pairs perfectly with garlic and herbs, but it lacks fat. Slathering rich, spreadable Boursin onto the bread creates a moisture barrier that protects the bread.

Unlike hard cheeses (like cheddar or provolone) that can turn greasy or rubbery when melted, Boursin behaves uniquely under heat. Because it is a soft, triple-cream style cheese, it melts into a velvety, restaurant-quality sauce rather than a stringy mass. This coats the shrimp evenly with every bite.

Brion & I absolutely love the flavor of this panini. It really checks all the boxes!

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 Creamy Boursin & Shrimp Panini
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Course Lunch
Cuisine European
Keyword creamy Boursin & shrimp panini
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Course Lunch
Cuisine European
Keyword creamy Boursin & shrimp panini
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
Boursin/Mayo
  1. In a small bowl, place room temperature Boursin cheese, pickle/dill mayo & fresh dill. Using a hand mixer vigorously whip the mixture until completely smooth & spreadable.
Bacon
  1. Fry or bake the bacon until very crisp so it breaks easily when you bite into the sandwich. Place the cooked bacon on paper towels to remove excess grease, which keeps the panini from getting soggy. Chop the strips into smaller pieces instead of leaving them whole to ensure bacon in every bite.
Shrimp
  1. Heat olive oil in a skillet over medium heat. Add shrimp, garlic powder, paprika, salt & pepper. Cook for 2 to 3 minutes until pink & cooked through, then remove from heat.
Assembly
  1. Lightly butter the outside of 8 slices of bread. Spread a thick layer of the creamy Boursin cheese onto the inside of each slice of bread. Place the crispy bacon directly into the soft Boursin cheese spread on the bread to anchor it in place before adding the shrimp. Layer the cooked shrimp, avocado & tomato slices on 4 of the bread slices. Top with the remaining bread slices.
Grilling
  1. Place sandwiches onto a preheated panini press. Cook for 4 to 5 minutes until the bread is crisp & golden brown. Serve immediately.

Mexican Chicken & Rice w/ Cheese Sauce

One of the many aspects of Mexican food that has been essential for so many years is chicken. Chicken has played a massive role in both Mexico’s food and culture for centuries. Today, it is still one of the most popularly consumed forms of protein across the country and can be added into any dish perfectly.

Today’s blog recipe is juicy, flavorful Mexican-inspired chicken smothered in a creamy, rich cheese sauce and served over Mexican rice. To say Mexican rice is simply just rice is an understatement. Mexican rice comes from a flavorful history and is served a number of different ways. For example, in Northern Mexico, Mexican rice is typically prepared with chicken broth and flavored with tomato. In Southern Mexico, white rice is more common as a side to many dishes. Common ingredients in Mexican rice typically include spices like cumin, cilantro, parsley, and tomato sauce or salsa.

Mexican rice is prepared by browning long-grain rice in cooking oil, then flavoring it with onion, garlic, and tomato sauce, salsa, or paste. Typically, parsley and cilantro are added to enhance the flavor and color of the rice. Often, Mexican rice is seasoned with cumin, chili powder, and other spices. Traditionally, vegetables like carrot and corn are added into the rice to add another layer of texture.

Mexican rice is more than just a side dish; it’s a symbol of the rich culinary heritage of Mexico. From its origins as a humble fusion of Spanish and indigenous ingredients to the diverse regional variations that exist today, Mexican rice is a dish that continues to evolve while remaining rooted in tradition. 

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 Mexican Chicken & Rice w/ Cheese Sauce
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Keyword Mexican chicken & rice w/ cheese sauce
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Chicken
Cheese Sauce
Rice
Course Main Dish
Keyword Mexican chicken & rice w/ cheese sauce
Servings
SERVINGS
Ingredients
Chicken
Cheese Sauce
Rice
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Instructions
Chicken
  1. Mix together your seasonings & season both sides of the chicken breasts well. Heat a grill pan over medium to high heat & grill the chicken until done. Set aside.
Cheese Sauce
  1. In a medium sized sauce pot, melt butter over medium heat. Whisk in flour & cook until it begins to just bubble around the edges.
  2. Add in the milk, slowly, whisking to combine as you go. Continue to whisk until mix as heated through. It needs to be hot enough to melt the cheese, but not boiling.
  3. When the mix is hot, start whisking in cheese in small amounts at a time until all of the cheese has been mixed in. Once the cheese is melted, stir in the paprika & cayenne pepper. Season with salt if needed. Serve hot over the chicken.
Rice
  1. In a large saucepan, heat the oil over medium heat. Add the rice, stir to coat in the oil & cook until slightly golden. Stir in the garlic, salt & cumin.
  2. Add the tomato sauce & chicken broth. Turn the heat to medium high heat & bring the mix to a boil.
  3. Once boiling, reduce heat to low, cover with a lid & allow to simmer for 20 to 25 minutes. Remove from heat, toss in freshly chopped cilantro, stir to combine.
  4. Serve under Mexican chicken topped with cheese sauce.

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
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Shrimp Marinade
Other Ingredients
Dressing
Course Main Dish
Cuisine Canadian
Keyword shrimp rice bowl
Servings
Ingredients
Shrimp Marinade
Other Ingredients
Dressing
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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.

Crab & Shrimp Bisque

Most people think of any creamy soup when they hear the word bisque, but it really refers to seafood soup. It originated in France in the region of Brittany, which is known for its seafood. The word ‘bisque’ comes from the Bay of Biscay —a gulf that lies off Europe’s west coast, bordering between France and Spain. 

Authentic recipes for bisque actually ground the shells of the crustacean into a fine paste, using that to thicken the soup. Nowadays, it is more common to use flour or rice as a thickener. Although a bisque and a chowder are both cream-based soups and most often feature seafood, it is their consistency that defines them and makes them quite different from each other. Whereas a bisque is smooth, a chowder is chunky, chock full of hearty pieces of ingredients such as potato and clams or corn. We also see bacon as an important ingredient in a chowder when it would not be featured in a bisque.

The first reference to bisque as a soup dates back to the 17th century. It was originally a fisherman’s dish designed to extract the most flavor from whatever seafood ingredients were readily available. So, while today bisque is often considered a ‘fancy’ soup, its humble origins lie in practicality and resourcefulness.

Today’s bisque recipe is a simplified procedure using prepared broth but still gives you the depth of taste and the sumptuous, creamy consistency that makes it a wonderful choice on a cool day.

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 Crab & Shrimp Seafood Bisque
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Course Main Dish
Keyword crab & shrimp seafood bisque
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Instructions
  1. Heat olive oil in a large pot over medium heat. Sauté onion, celery & carrot until softened, about 5 minutes. Add garlic & cook for an additional minute.
  2. Stir in tomato paste, paprika, Old Bay seasoning & season with salt and pepper to taste. Cook for 2 minutes, stirring constantly.
  3. Sprinkle flour over the mixture, stirring until well combined. Cook for another minute.
  4. Gradually add broth, stirring continuously to prevent lumps. Simmer on low heat for 10 minutes, stirring occasionally.
  5. Puree the soup until smooth using an immersion blender, or transfer to a standard blender in batches.
  6. Mix in the heavy cream & simmer for 10 more minutes, until slightly thickened.
  7. Add crab meat & shrimp. Simmer for 5 minutes or until seafood is heated through, keeping the heat low to avoid curdling the cream.
  8. Adjust seasoning with salt & black pepper if needed.
  9. Serve hot, garnished with fresh herbs.

Italian Chicken, Potato & Green Bean Bake

This dish likely evolved from rustic Italian North American home cooking, where ‘dump and bake’ meals became popular in the 1970s and 80s for their minimal cleanup. It combines affordable proteins (chicken) with pantry staples (potatoes, canned or frozen green beans) and a fat source (butter or olive oil) to create a savory, tender meal.

The ‘Italian’ moniker comes primarily from the Italian herb seasoning used to coat the ingredients, rather than from traditional Italian culinary techniques. Dry herb blends became widely available in the mid-20th century, allowing home cooks to easily create Italian flavors without needing an extensive spice rack.

Soldiers returning from WWII brought home a taste for Italian flavors—specifically oregano on pizza—which paved the way for a market for Italian flavored products.

You generally won’t find this pre-mixed blend in Italy; Italian cooks typically use fresh herbs (like basil, parsley, or rosemary) individually or in regional combinations rather than a single ‘all-purpose’ dried mix. 

The classic blend typically includes dried oregano, basil, thyme, rosemary, sage, and marjoram. 

The Italian chicken, potato and green bean casserole is enjoyed for its ability to transform simple, humble ingredients into a comforting, nutritious, and versatile dish.

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 Italian Chicken, Potato & Green Bean Bake
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Keyword Italian chicken, potato & green bean bake
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Course Main Dish
Cuisine North American
Keyword Italian chicken, potato & green bean bake
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Instructions
  1. Preheat the oven to 400 F.
  2. In a large mixing bowl, add the chicken, potatoes & green beans. Drizzle the olive oil over the ingredients in the bowl. Add Italian seasoning, garlic powder, onion powder, rosemary, basil, salt & pepper. Toss everything together until the chicken, potatoes & green beans are evenly coated with oil & seasoning.
  3. Transfer the mixture into a 9 x 13-inch baking dish, placing the chicken breasts in the center. Arrange the potatoes around the chicken & place the green beans on top. Cover the dish with aluminum foil (optional for a softer finish) or leave uncovered for a bit more crispiness.
  4. Bake for 35-40 minutes or until the chicken is cooked through & the potatoes are tender. If desired, sprinkle grated Parmesan cheese over the chicken & vegetables during the last 5 minutes of baking for a cheesy finish.

Corn Gnocchi w/ Pork, Zucchini & Mushrooms

The other day when Brion & I had time to do a walk-about through Winners, we noticed some ‘corn’ potato gnocchi. Being gnocchi lovers we decided to give it a try. Of course, you might know I would inevitably have to research the company before making it just for interest’s sake…..

The corn potato gnocchi from Siena Artie are crafted using rehydrated potatoes (70%), corn flour, potato starch, corn starch, rice flour, salt, and acidity regulators.

The inclusion of corn flour and starch instead of wheat is designed to provide a gluten-free alternative that retains the traditional texture and flavor of Italian potato gnocchi. These gnocchi are produced in Italy, emphasizing a ‘traditional Italian recipe’. 

The corn potato gnocchi produced by Siena Artie is a modern commercial adaptation of a traditional Italian staple that traces its roots back centuries. While Siena Artie specifically markets these products as being made from old Italian family recipes, the use of corn and potato reflects the broader history of the dish. 

Gnocchi originated in Roman times, originally made from a semolina porridge-like dough mixed with eggs. Potatoes were introduced to Italy in the 16th century but only became the ‘star’ ingredient in gnocchi in the late 19th century. This shift occurred largely because potatoes grew more easily in the cooler climates of Northern Italy than traditional grains.

The inclusion of corn (maize) or corn meal in gnocchi is a regional variation found throughout the Italian peninsula. Like potatoes, corn became a vital substitute when wheat was scarce or too expensive for small landowners. 

Siena Artie’s recipes often use approximately 70% rehydrated potatoes, adhering to the 19th-century standard where mashed potatoes became the foundation of the dough.

By offering variations like whole wheat or corn-based gnocchi, the company mirrors the historical ‘cucina povera’ (poor cuisine) tradition of using whatever local starch—such as chestnut flour, breadcrumbs, or corn—was available.

While traditional gnocchi were hand-rolled—a time-consuming process often saved for Sundays or special occasions—Siena Artie provides a shelf-stable or vacuum-sealed version that maintains the classic ribbed texture designed to hold sauce. 

I crafted a recipe using a pork/beef combo along with some of our favorite veggies to go with the corn/potato gnocchi. This is what developed.

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 Corn Gnocchi w/ Pork, Zucchini & Mushrooms
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Keyword corn gnocchi w/ pork, zucchini & mushrooms
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Course Main Dish
Cuisine Italian
Keyword corn gnocchi w/ pork, zucchini & mushrooms
Servings
Ingredients
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Instructions
  1. Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer & cook on one side for 2-3 minutes until browned & toasted. Shake the pan to toss the gnocchi & continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate & set aside.
  2. Preheat oven to 350 F.
  3. Turn the heat to high & return skillet to stove. When the pan is hot, add the pork/beef combo & season with salt, pepper, cumin, paprika & mustard powder. Stir-fry for a few minutes until the meat starts to turn brown. Add the leeks, mushrooms, zucchini, corn & garlic. Cook, stirring occasionally, until meat is cooked & veggies are tender-crisp. Drain if necessary.
  4. Add the tomatoes, broth, gorgonzola cheese & gnocchi back into the skillet. Stir to combine. Pour mixture into an 11 x 7-inch casserole dish. Top with remaining cheese.
  5. Cover with foil & bake for 20 minutes then remove foil & continue to bake another 10 minutes or until bubbling. Remove from oven & top with sliced green onions. Allow to cool for 5-10 minutes then serve with some crusty bread.

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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Cuisine American
Keyword roasted cornish hens w/ mushroom barley pilaf
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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
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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. 

Boursin Cheese & Italian Sausage Scalloped Potatoes

Scalloped potatoes are one of those dishes that brings a lot of nostalgia with it for many of us. Maybe your mother or grandmother made a version of scalloped potatoes with onions or used a white sauce as a base — but the end result is always hearty and undeniably delicious. Plain or fancy, depending on the occasion, it was a popular go-along with roasts and chops on the farm or in the city. Arranged in layers and smothered in liquid, the potatoes were baked under a blanket of toasty breadcrumbs.

 Like a lot of recipes, the origin of scalloped potatoes and their name are pretty much unknown. There are theories, of course, but it’s not known which one is really true. It’s possible the ‘scallop’ part of the name derived from a dish of baked oysters covered in breadcrumbs, but there’s also speculation that ‘scallop’ came from foods baked in scallop shells or foods that looked like scallops. One common definition eventually emerged, in which ‘scalloped’ meant you’d cooked a vegetable in a creamy sauce and added breadcrumbs.

Both scalloped potatoes and potatoes au gratin are casseroles made by baking sliced potatoes in cream or milk. Scalloped potatoes were traditionally baked in infused milk without cheese, whereas potatoes au gratin layered cheese and sometimes other ingredients in between the potatoes. But to be honest,  the lines have blurred considerably over the years and recipes for both may have a lot of overlapping ingredients.

In today’s recipe, I’m using Boursin cheese and adding some Italian sausage. I guess I should be calling it ‘potatoes au gratin w/ Italian sausage’ to be more exact. Oh well, what’s in a name, the flavor is fantastic!

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 Boursin Cheese & Italian Sausage Scalloped Potatoes
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Course Main Dish
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Course Main Dish
Cuisine European
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Instructions
  1. Preheat oven to 400 F. Spray an 11 x 7-inch baking dish with cooking spray & set aside.
  2. In a saucepan, scramble fry Italian sausage meat until cooked. Drain on paper towels & wipe out saucepan.
  3. Add milk, half & half, Boursin cheese, garlic powder & smoked paprika. Heat over medium heat, stirring constantly until the mixture is smooth & the cheese has melted. Remove from heat & set aside.
  4. Arrange half the sliced potatoes in overlapping rows in the prepared baking dish. Sprinkle with cooked sausage meat & pour half of the cream mixture evenly over potatoes. Repeat with the remaining potatoes, sausage & cream mixture.
  5. Bake, uncovered, until potatoes are tender & the top is nicely browned for about 55-60 minutes. Remove casserole from oven & sprinkle with chives.

Baby Potatoes w/ Bacon, Onions & Smoked Gouda Cheese

Just like red wine with chocolate, and milk with cookies, some combinations are enduring classics. Here’s another: meat and potatoes. But not just any potatoes — ‘little potatoes’ have reinvigorated this duo.

Little Potatoes are the brainchild of Jacob van der Schaaf and his daughter Angela Santiago. Unlike a big, bland, starchy potato, the small creamers have a distinctive, naturally buttery flavor—with some varieties more pleasantly nutty, and others more mineral in taste. Little Reds, for example, are slightly sweet with notes of asparagus and artichoke, and a velvety texture. Little Fingerlings, in addition to their spunky shape, are firm yet fluffy with an earthy taste and nutty finish.

Potatoes have taken a lot of flak in recent years. Fad diets and sub-par preparation methods have steered the health conscious away from these tuberous little root veggies. But, these little potatoes are such versatile vegetables, flavorful, naturally buttery tasting, and creamy. You can bake, microwave, roast, barbecue, fry, mash, purée or boil them.

The Little Potato Company was co-founded by Jacob van der Schaaf and his daughter Angela Santiago in 1996 in Edmonton, Alberta, Canada. They aimed to popularize small, flavorful ‘creamer’ potatoes, inspired by Jacob’s childhood memory of working in his father’s fields back in Holland. They started with a single acre of hand-dug potatoes, washing them in a bathtub and selling them at farmers’ markets. These tubers, although tiny, deliver a big, buttery flavor, and because these small creamer potatoes are purposefully pulled from the patch early, their skins are tender enough to skip the peeling step altogether.

The company quickly expanded, driven by Angela’s leadership and strategic vision. Within a few years, the company grew to 30 employees and secured widespread distribution across Western Canada. 

Today, The Little Potato Company is a leader in North America’s creamer potato market, with 14,000 acres of contracted crop, 400 employees, and multiple facilities, including a flagship 95,000-square-foot plant in Edmonton, Alberta. They are expanding with a new, sustainable site equipped with solar panels and water conservation technology.

I prepared this recipe using the ‘garlic & parmesan’ little potatoes as the base. After they were roasted, I topped them with caramelized onions, bacon and smoked gouda cheese. The combination is a stunning balance of spice, smokiness, and creaminess making the ultimate comfort food!

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 Baby Potatoes w/ Bacon, Onions & Cheese
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Course Main Dish
Cuisine Canadian
Keyword baby potatoes w/ bacon, onions & cheese
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Instructions
  1. Preheat your oven to 425 F. Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
  2. In a large mixing bowl, toss the little potatoes & spice packet with olive oil, smoked paprika, garlic powder, cayenne pepper, salt & black pepper. Mix well to ensure the potatoes are evenly coated.
  3. Spread the seasoned potatoes out in a single layer on the prepared baking sheet. Roast the potatoes in the preheated oven for 30-35 minutes, flipping them halfway through, until they are cooked through.
  4. While the potatoes are roasting, cook the bacon in a large skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into small pieces. Reserve about 1 tablespoon of the bacon grease in the skillet & discard the rest.
  5. Thinly slice the onion. In the same skillet with the reserved bacon grease, add the butter & sliced onions. Cook over medium-low heat, stirring frequently, for 10-12 minutes, or until the onions are soft & caramelized. Remove from heat & set aside.
  6. Once the potatoes are roasted, remove the baking sheet from the oven & top them with the crumbled bacon & caramelized onions. Lay the slices of smoked gouda cheese evenly over the potatoes. Return the baking sheet to the oven for 2-3 minutes, just until the cheese melts.
  7. Remove the potatoes from the oven and transfer them to a serving dish. Serve immediately.

Baked Scallops w/ Creamy Corn, Tomatoes & Chives

July in Canada is the ‘everything goes better with corn’ season, and that includes seafood.

Scallops, those sweet and tender ocean gems, have a flavor profile that’s both briny and subtly sweet but never too fishy. Then there’s corn, that sunny yellow kernel-packed treasure. It’s like summer in vegetable form, with a satisfying crunch and natural sweetness.

This is an easy summer dish, perfect for any night of the week, but make no mistake, it’s also worthy of a weekend dinner with friends. Pair it with some small, boiled new potatoes tossed in parsley and butter. Yum!

Brion & I love both seafood and corn, so this kind of meal certainly works for us.

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 Baked Scallops w/ Creamy Corn, Tomatoes & Chives
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Keyword baked scallops w/ creamy corn, tomatoes & chives
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Corn, Tomatoes & Chives
Scallops
Course Main Dish
Keyword baked scallops w/ creamy corn, tomatoes & chives
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Corn, Tomatoes & Chives
Scallops
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Instructions
Corn, Tomatoes & Chives
  1. In a large skillet, heat oil. Add corn kernels & season with 1/4 tsp salt. Cook until just about tender, 2-3 minutes. Add Boursin cheese & water; cook 1-2 minutes more while stirring. Remove from heat, stir in the halved tomatoes. Keep warm while scallops are baking.
Scallops
  1. Preheat oven to 400 F.
  2. Pour melted butter into an 11 X 7-inch baking dish; add scallops & spread to form an even layer. In a small bowl, combine breadcrumbs, parmesan cheese, minced garlic, onion powder, paprika & dried parsley. Sprinkle over scallops. Bake scallops about 15-20 minutes.
Serving
  1. Divide corn/tomato mixture on 4 serving plates. Top with scallops & fresh chives or green onions for garnish.