Ingredient: unsalted butter

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.

Print Recipe
 Summer Chicken/Veg Hand Pies w/ Herbed Crust
Votes: 1
Rating: 5
You:
Rate this recipe!
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
You:
Rate this recipe!
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.

Rhubarb Custard Cream Puffs w/ Craquelin Topping

Rhubarb elicits so many childhood memories. I love growing this so-called fruit that’s actually a vegetable. A perennial, rhubarb really grows itself.  It’s the first to poke through the soil in early spring, starting with little red bumps and furled, neon green leaves that stretch out dramatically in a few weeks. The Chinese were perhaps the first to use rhubarb for its medicinal purposes. In fact, it was one of the first Chinese medicines to be exported to Europe, sometime in the fourteenth century. The European colonists brought rhubarb seeds to the New World, and records show that it was grown and cultivated as early as the eighteenth century.

The popularity of rhubarb increased considerably in the twentieth century between the two world wars. Perhaps the fact that it grew anywhere and with little fuss, made it a good crop for the Depression years.

Call it my renewed passion for all things old-fashioned, to me, rhubarb is delicious and interesting. It’s known as ‘the pie plant’ but you can use it in so many applications sweet or savory. One such example are these rhubarb cream puffs with craquelin topping.

Cream puffs start with choux pastry, a heady mixture of butter, milk, water, eggs & flour. When you combine these ingredients, they become so dense and sticky that it seems impossible they’ll come together as soft, puffy, light, tender. Heat is what initiates the expansion of the dense paste. Steam from the milk and water expands the pastry’s edges, puffing up its capacity until the oven heat provides just enough crispness and structure to hold the puffs’ boundaries. A cream puff expands so dramatically in the oven that it creates a cavern inside to hold any number of things—whipped cream, pastry cream, ice cream or savory fillings.

Cream puff pastry (or choux pastry) is the base for profiteroles (smaller puffs filled with ice cream), éclairs (elongated puffs filled with pastry cream and glazed), croquembouche (a tower of cream puffs held together and drizzled with caramel) and savory appetizer puffs called gougeres with cheese and herbs.

Craquelin (pronounced kra-ke-lan) is a thin biscuit layer that can be added over choux pastries before baking them. It is used to create a crackly appearance, crunchy texture and a buttery sweet taste as well as helping the choux pastry bake evenly to form hollow rounds. This topping reminded me of a similar cookie-like topping used on Mexican sweet bread called ‘conchas’. It certainly dresses up ordinary cream puffs.

Print Recipe
 Rhubarb Custard Cream Puffs w/ Craquelin Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Keyword rhubarb custard cream puffs w/ craquelin topping
Servings
Minis
Ingredients
Stewed Rhubarb
Thick Custard
Craquelin Topping
Choux Pastry
Course dessert
Cuisine American
Keyword rhubarb custard cream puffs w/ craquelin topping
Servings
Minis
Ingredients
Stewed Rhubarb
Thick Custard
Craquelin Topping
Choux Pastry
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Stewed Rhubarb
  1. In a small saucepan, combine the chopped rhubarb, sugar & water. Cook over medium-low heat for 5-8 minutes until rhubarb is soft, jammy & holds its shape. Remove from heat to cool.
Thick Custard
  1. In a small bowl, mix the custard powder & sugar with a splash of the cold milk to form a smooth paste. In a saucepan, heat the remaining milk & vanilla until just starting to simmer. Whisk the hot milk into the custard paste, then pour everything back into the saucepan.
  2. Cook over a medium-low heat, whisking continuously, until the mixture becomes very thick & glossy. Remove from heat & beat in the butter until melted. Press a piece of clingfilm directly onto the surface to prevent skin from forming.
  3. Allow to cool then place it in a food processor with the stewed rhubarb & blend to a smooth pudding-like consistency. Set aside to cool further until ready to use.
Craquelin
  1. In a food processor, process sugar, red gel coloring (if using) & butter until they form large crumbs. Add flour, salt & vanilla; process until a dough forms. Bring dough together to form a disk.
  2. Roll the dough between 2 pieces of parchment paper until it is 1/16-inch thickness. Place in the freezer for about an hour then cut into (18) 2-inch circles & keep in the freezer until ready to use.
Choux Pastry
  1. Preheat oven to 350 F. Line a couple of cookie sheets with parchment paper.
  2. In a saucepot, combine milk, water, butter & salt; bring to boiling. Add flour, all at once, stirring vigorously. Cook & stir until mixture forms a ball. Remove from heat & add eggs, one at a time, beating well with a wooden spoon after each addition.
  3. Place dough in a piping bag fitted with a large round tip. Pipe (18) 1 1/2-inch circles. Cover each with a frozen craquelin round circle of dough. Bake for 30-35 minutes or until slightly golden, puffed & firm. Transfer to a wire rack & allow to cool.
Assembly
  1. Poke a hole in each cream puff. Fill a pastry bag with rhubarb custard & gently pipe filling into each cream puff. Serve.

Steak & Shrimp Roll-Ups w/ Gorgonzola Sauce

CELEBRATING FATHER’S DAY!

Father’s Day is celebrated on many different dates around the world. It gives us the opportunity to thank or reflect on that special person we call ‘Dad’.

The imprint of a father remains forever on the lives of his children. For daughters, he is the standard against which she will judge all men. To a son, he is his first hero.

Fathers are some of the most unsung, unpraised and unnoticed valuable assets of our society. Growing up, I recall that wonderful feeling of being very protected by our father.

Both of our fathers are no longer with us, but we will always hold dear fond memories of them. It seems a father’s love and influence are never fully appreciated until they are no longer with you.

Today, I’m making a ‘surf & turf’ meal which I think they both would have enjoyed.

Surviving and evolving through the centuries, ‘Surf & Turf’ has more than withstood the test of time. It’s easy to call something a classic, but when a dish is as ubiquitous and widespread as surf and turf, how could it not be a classic? What helps its ubiquity and popularity is that it technically can be a combination of any red meat and seafood, though lobster and steak are the most popular. 

There are other pairings for surf and turf besides filet mignon and lobster or crab. You can pair a filet mignon with large shrimp or pair scallops with a strip steak such as the New York Strip. You may also want to try pairing a strip steak with lump crabmeat, which gives you both sweet and savory flavors.

The origins of surf and turf are debated, but the dish likely originated in a coastal community in the United States. The earliest known citation of the term was in the Los Angeles Times in 1961. 

Truly a dish that, at its most basic, implies a special occasion. 

Print Recipe
 Steak & Shrimp Roll-Ups w/ Gorgonzola Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Keyword steak & shrimp roll-ups w/ gorgonzola sauce
Servings
Ingredients
Steak / Shrimp
Gorgonzola Sauce
Keyword steak & shrimp roll-ups w/ gorgonzola sauce
Servings
Ingredients
Steak / Shrimp
Gorgonzola Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Steak / Shrimp
  1. Season tenderloin with Montreal steak spice & wrap 2 pieces of shrimp inside. Secure rolls with toothpicks.
  2. In a hot saucepan, brown steak rolls on each side. Remove from pan & set aside. Cover to keep warm.
Sauce
  1. In a saucepan, melt butter & add the sliced mushrooms. Sauté them for about 5 minutes, stirring occasionally until the liquid evaporates.
  2. Once the liquid is mostly gone, add the Worcestershire sauce & garlic. Stir to cook for 1 minute, add the room temperature cream & then the crumbled Gorgonzola.
  3. Stir in parsley & return steak/shrimp rolls to pan. Cook an additional 5-6 minutes or just until steak is cooked to your liking.
  4. These rolls are nice to serve over rice which can be prepared ahead of time.

Hot Roast Beef Sandwiches w/ Onion Jam

CELEBRATING MAY LONG WEEK-END!

This distinctly Canadian holiday serves as the official marker to end winter. Even if the date marks the informal start of summer, you could be planning for a backyard barbecue or an impromptu indoor shut-in due to an array of snow, sleet, rain or hail.

But for Canadians, it is a good excuse to celebrate the beginning of the summer season. Canadians jokingly refer to ‘Victoria Day’ as May ‘two-four’ day. This is an inside joke which refers to a case of beer, containing 24 cans. For most Canadians, this is the first warm-ish long weekend since Easter, so they head to campsites armed with a 24 case of beer. Although we hang on to the Victoria Day name for old times’ sake, somehow it seems we are really celebrating the beginning of the summer season.  May ‘two-four’ is probably the more accurate moniker.

Hot roast beef sandwiches with onion jam are perfect for today. They will work if you are outside or indoors. Layers of shaved roast beef are piled on top of garlic rolls and topped with melted mozzarella and a homemade sticky-sweet onion jam. The onion jam used for this roast beef sandwich just takes it to the next level!

Onion jam is an extremely versatile condiment that can be used in many ways such as a spread on crackers or crostini, as a pizza topping, in salad dressings, or as a complement to roasted vegetables. You can also add it to mini tarts and puff pastry appetizers, your favorite burger patty, a cheese board, or as a topping for both a tart and focaccia or swirl it into macaroni and cheese. 

Its unique flavor can be sweet and savory and can include a variety of flavors like red wine vinegar, balsamic vinegar, black pepper, lemon juice, and lemon zest. In terms of consistency, it is not unlike a fruit preserve, as the pieces of diced onion are intact and still look like an onion and it is spoon able just like a fruit preserve.

Enjoy your holiday weekend to the fullest!

Print Recipe
 Hot Roast Beef Sandwiches w/ Onion Jam
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch
Cuisine Canadian
Keyword hot roast beef buns w/ onion jam
Servings
Ingredients
For the Garlic 'Bread'
Onion Jam
For the Sandwiches
Course Lunch
Cuisine Canadian
Keyword hot roast beef buns w/ onion jam
Servings
Ingredients
For the Garlic 'Bread'
Onion Jam
For the Sandwiches
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Garlic/Cheese 'Bread'
  1. Sauté the garlic in the butter & oil for 2-3 minutes over medium-low heat or until fragrant. Turn off the heat & add in the crushed red pepper flakes & parsley along with a pinch of salt (to taste).
  2. Lay bread slices out on work surface & distribute the garlic butter over all. Sprinkle with the Pecorino. Set aside.
Onion Jam
  1. Sauté the onions in olive oil over medium heat until golden (about 15 minutes). Add the salt, sugar, balsamic vinegar & thyme. Cook for another 10 minutes or until the jam has thickened. Taste & adjust salt, pepper & sugar levels to taste. Pour the jam into a bowl & set aside.
Sandwich Assembly
  1. Preheat panini grill to 350 F.
  2. Divide roast beef into 4 portions & place on 4 of the slices of garlic bread then top with mozzarella, dividing evenly.
  3. Spread the onion jam on top of the mozzarella then place the remaining 4 slices of garlic bread on top of the sandwich. Grill on a panini grill until golden & slightly crispy.
Recipe Notes

• 3/4 cup of sugar will yield a moderately sweet onion jam. Feel free to use more or less sugar to taste.

Cheddar Bay Biscuit Shrimp & Lobster Pot Pie

The Red Lobster Cheddar Bay Biscuit Shrimp & Lobster Pot Pie was first introduced as a limited-time menu item by the restaurant chain in May 2013. The pot pie was part of its ‘Seaside Mix & Match’ promotion. This marked the first time the iconic biscuits were used as a topping for a main dish in the restaurant’s history. The dish featured a creamy sauce with shrimp, lobster, peas, and carrots, topped with the biscuit dough, then baked until golden brown.

The specific Red Lobster menu item was a unique, promotional creation designed to leverage the immense popularity of their free, unlimited biscuits. It has inspired numerous copycat recipes and variations that circulate online, allowing fans to recreate the dish at home using the store-bought Red Lobster biscuit mix.

The biscuits are made with a blend of medium cheddar cheese, garlic, and herbs, finished with a melted butter topping. This rich, savory flavor profile makes them highly addictive and distinct from typical bread or rolls. Being a ‘drop biscuit,’ it gives them a light, fluffy, and airy texture, as opposed to the denser, rolled biscuits. This unique consistency makes them melt-in-your-mouth delicious when served warm.

This copycat recipe checks all the boxes for Brion & I so I had to try it.

Print Recipe
 Cheddar Bay Biscuit Shrimp & Lobster Pot Pie
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Canadian
Keyword cheddar bay biscuit shrimp & lobster pot pie
Servings
RAMEKINS
Ingredients
Pot Pie Filling
Cheddar Bay Biscuit Topping
Course Main Dish
Cuisine Canadian
Keyword cheddar bay biscuit shrimp & lobster pot pie
Servings
RAMEKINS
Ingredients
Pot Pie Filling
Cheddar Bay Biscuit Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pot Pie Filling
  1. Preheat oven to 400 F.
  2. In a saucepan over medium heat, melt butter. Add garlic, onion, & celery. Cook until soft, about 5 minutes. Stir in flour & cook 1 minute, forming a roux.
  3. Slowly whisk in seafood broth & cream. Stir until smooth & slightly thickened, 5–7 minutes. Season with Old Bay, salt & pepper.
  4. Add shrimp & cook 2–3 minutes until pink. Stir in lobster parsley. Remove from heat.
Biscuits
  1. In a bowl, whisk together flour, baking powder, garlic powder & salt. Cut in the grated cold butter until crumbly. Stir in cheddar & herbs. Add milk & mix until just combined. The dough will be sticky.
Assembly
  1. Spoon seafood mixture into 4-12 oz. ramekins or a baking dish. Drop biscuit dough over the top, spreading gently. Bake 20–25 minutes, until biscuits are golden & cooked through. Let rest 5–10 minutes before serving.

Swedish Meatball Noodle Bake

Swedish meatballs are more than just food; they represent a piece of Swedish heritage that has found its way into kitchens and restaurants globally.

The Swedish word for meatball, ‘Kottbullar’, first appeared in print around 1754. They are traditional Swedish ‘old-world’ fare at Smorgasbords and other festive occasions. Initially Swedish meatballs were only enjoyed by upper class Swedes but the increased availability of wood stoves and meat grinders in the 1850’s made meatballs accessible to the middle class as well. In northern Scandinavian countries beef was considered a luxury item, which meant meatballs were highly prized.

The meat content can vary based on geography. In southern Sweden, they are most often a 50/50 mix of beef and pork whereas further north in Sweden 70/30 of beef to pork is typical. Likely other options would be veal, venison, lamb or moose. Size-wise, they are smaller than those of Italy or Germany, typically not larger than a golf ball or smaller than ¾-inch across.

Traditional Swedish meatballs are seasoned with a hint of nutmeg, that adds warmth and depth to the meatballs, along with allspice that complements the nutmeg as well as salt & pepper. This blend of spices gives them their distinctive flavor.

In America, Swedish meatballs were very popular in the beginning of the 20th century and again in the 1950’s-1960′. But as is with many dishes, they continue to be re-invented into new concepts such as this Swedish meatball noodle bake. They are cherished for their rich blend of flavors and are a testament to the intersection of history, culture, and cuisine.

Print Recipe
 Swedish Meatball Noodle Bake
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword Swedish meatball noodle bake
Servings
Ingredients
Meatballs
Sauce
Noodles
Course Main Dish
Cuisine American
Keyword Swedish meatball noodle bake
Servings
Ingredients
Meatballs
Sauce
Noodles
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Meatballs
  1. Preheat oven to 375 F. Line a baking sheet with foil & spray with baking spray.
  2. In a bowl, combine all meatball ingredients & form into balls. Place on foil lined baking sheet & bake for 10 minutes or until cooked. Remove from oven & place on paper towel to drain off any excess drippings.
  3. Cook noodles until al dente. Drain & set aside.
Sauce
  1. In a saucepan, melt butter. Cook the onions & mushrooms until tender, approximately 3-5 minutes. Mix in flour & cook for one minute. Slowly whisk in the beef broth & Worcestershire sauce. Heat to simmer & cook until thickened. Reduce heat to low & add sour cream & heavy cream. Season with salt & pepper.
  2. Add the noodles, sauce & meatballs to a prepared baking dish. Bake for 20-30 minutes, or until sauce is thickened & bubbling.
  3. Garnish with sliced green onion. Nice to serve with roasted cherry tomatoes on the side.
Recipe Notes
  • You will probably notice I haven't used the traditional spices (nutmeg & allspice). Brion & I love Swedish meatballs but with a different combo of spices. Feel free to use what works for you.

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!

Print Recipe
 Baby Potatoes w/ Bacon, Onions & Cheese
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Canadian
Keyword baby potatoes w/ bacon, onions & cheese
Servings
Ingredients
Course Main Dish
Cuisine Canadian
Keyword baby potatoes w/ bacon, onions & cheese
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
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.

Chicken Broccoli Orecchiette

As far as vegetables are concerned, broccoli is a bit divisive, people either love it or hate it.  Broccoli is native to the Mediterranean and has been considered a very valuable food by the Italians since the Roman Empire, but when first introduced in England in the mid-18th century, broccoli was referred to as ‘Italian asparagus’. There’s a misconception that Italians only eat pasta. While they do eat a lot of pasta, they also eat a ton of vegetables.

Orecchiette with broccoli is a wonderfully simple Italian comfort food. Stretched between the Adriatic and Ionian seas, Puglia’s sun-soaked landscape in southern Italy is where orecchiette pasta hails from. Meaning ‘little ears’ in Italian, the dish is made by flattening out dough and simply rolling your thumb like a fingerprint onto the dough. This creates an ear-shaped disc that resemble small bowls that have grooves from the fingerprint that are perfect at holding all types of sauces.

A classic combination for orecchiette is broccoli with sausage. Creamy sauces also go well with orecchiette, as do fresh tomato and pesto sauces. Orecchiette is also often served with tomato-based sauces such as marinara.

To make this a bit more of a hearty meal, I’m adding some chicken breast today. I think it should be really good!

Print Recipe
 Chicken Broccoli Orecchiette
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Keyword baked broccoli orecchiette w/ chicken
Servings
Ingredients
Course Main Dish
Cuisine Italian
Keyword baked broccoli orecchiette w/ chicken
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Bring a medium pot of salted water to boil. Pour the dry orecchiette pasta into the water, stir with a wooden spoon & bring the water back to a boil. Boil the pasta until it is just barely tender, between 10 -15 minutes. Pull one piece of orecchiette out of the water with the wooden spoon after 10 minutes to check for doneness. Orecchiette should be cooked al dente, tender but firm.
  2. When the pasta is done, carefully scoop 2 cups cooking water out of the pot with a measuring cup & set aside. Set a strainer over the sink & pour the orecchiette into the strainer to drain the remaining water. Do not rinse. Return to pasta pot.
  3. Place fresh broccoli in a microwave steamer dish & cook for a couple of minutes until tender crisp. Drain & add to pasta pot with orecchiette.
  4. Heat the oil in a large skillet over medium-high until sizzling. Pat the chicken breasts very dry with paper towels & season the tops generously with salt & pepper. Add the chicken to the pan, seasoned side down (season the sides facing up once you place them in the pan); do not disturb the chicken once it is in the skillet. Once you can see a bit of golden color forming around the sides, after about 2 minutes or so, take a peek — the goal is to achieve a deep golden brown shade.
  5. Once you flip the chicken, take its temperature with an instant-read thermometer. Pull it from the pan when the temperature is between 155°F & 160°F. If the chicken is very thin, it may be almost done. If it's on the thicker side, it may need a few more minutes. Checking early allows you to gauge the remaining cooking time. Once the chicken is done, slice into thin strips & add to pasta pot.
  6. Add the butter to the skillet. Once melted, add the mushrooms. Sprinkle with salt & cook, stirring occasionally, until tender & golden, 7 to 10 minutes. Add the garlic & cook for 20 to 30 seconds. Add the cream cheese & stir until melted & smooth. Whisk in 1 cup of the reserved pasta water, a little at time, until smooth, followed by the parmesan. Pour the sauce over the noodles, broccoli & chicken, toss to coat. If it's not quite creamy enough, add a little of the remaining pasta water. Taste & adjust seasoning.
  7. Garnish with additional Parmesan.

Roasted Boursin Salmon

When it comes to creating delicious and sophisticated flavor combinations, Boursin cheese and salmon are a match made in culinary heaven. The creamy and tangy taste of Boursin perfectly complements the rich flavor of the salmon.

Boursin Garlic & Herbs was launched in 1963 and quickly became a household name across France. Its unique texture and taste revolutionized the fresh cheese market, especially after being the first cheese brand to be the subject of a television campaign in 1968.

For those unfamiliar with it, Boursin cheese is known for its smooth, creamy texture and fresh herbs. That’s what makes it so versatile and perfect for sauces! With a variety of flavors to choose from, Boursin recipes open a world of possibilities.

Print Recipe
 Roasted Boursin Salmon
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine American
Keyword Boursin salmon
Servings
SERVINGS
Ingredients
Salmon
Boursin Cheese Sauce
Cuisine American
Keyword Boursin salmon
Servings
SERVINGS
Ingredients
Salmon
Boursin Cheese Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Salmon
  1. Preheat oven to 425 F. Lightly grease a baking dish.
  2. Pat the salmon dry with a paper towel. Mix together the lemon juice, olive oil, garlic, & Dijon mustard in a small bowl. Place the fillets in the baking dish & rub with this mixture. Season with a generous pinch of salt & pepper.
  3. Bake for 10-12 minutes, or until the salmon is cooked through.
Boursin Sauce
  1. As the salmon bakes, melt butter in a small pot over medium heat. Pour the chicken stock into the mixture & blend in the Boursin until it's thoroughly incorporated with the stock. Allow it to simmer for a few minutes until the sauce begins to thicken. Take off the heat & stir in the lemon juice & any natural pan juices from the salmon.
Serving
  1. Place cooked salmon on a serving plate & pour sauce over top.
  2. Garnish with parsley & lemon slices if desired.

Rhubarb Cardamom Thumbprint Cookies

The thumbprint cookie’s roots trace back to Sweden, where it is traditionally called Hallongrotta, which translates to ‘raspberry cave’ in Swedish. Made since the 1800s and probably earlier, they are a versatile cookie that can be made with any kind of dough you can shape into balls and press down in the center.

Thumbprint cookies, also known by various names in different cultures, are a timeless favorite.

  • In Germany, thumbprint cookies, are called Engelsaugen (angel’s eyes)
  • In Romania, they are called ochi de pisica (cat’s eyes)  
  • In France, they are known as niçois suns.
  • Polish thumbprint cookies, or teacakes, are typically filled with jam or fruit preserves.
  • Swiss thumbprint cookies are named vogelnestli (bird’s nests). The jam-filled centers resemble little nests.
  • Eastern European Jewish bakeries offer thumbprint cookies known as butter balls.
  • In the United States and Canada, thumbprint cookies are simply called thumbprint cookies.

It’s one of my favorite times of the season when rhubarb becomes available so bring on the rhubarb recipes! These cookies combine the classic thumbprint cookie concept with the seasonal goodness of rhubarb. The cookie dough is flavored with cardamom, a spice commonly used in Swedish baking and desserts. The jam filling is a rhubarb compote, which adds a tangy and fruity flavor. What’s not to love!

Print Recipe
 Rhubarb Cardamom Thumbprint Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Keyword rhubarb cardamom thumbprint cookies
Servings
Ingredients
Rhubarb Compote
Cookies
Keyword rhubarb cardamom thumbprint cookies
Servings
Ingredients
Rhubarb Compote
Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Rhubarb Compote
  1. Place all compote ingredients in a saucepan & simmer covered 3-5 minutes. Remove cover & stir, continue stirring for another 5 minutes making sure to avoid scorching the pan. Set aside to cool.
Cookies
  1. Preheat oven to 350 F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, place softened butter, brown sugar, 1 tsp ground cardamom, salt & vanilla. Using a hand mixer, beat until light color & fluffy, scraping down the bowl as needed with a spatula, about 2 minutes.
  3. Add egg & beat until combined. Fold in flour until just combined.
  4. In a shallow bowl, place the sugar, cinnamon & remaining 1/2 tsp cardamom. Mix well to combine.
  5. Scoop the dough out by level Tbsp & roll each into a ball. Roll each ball in the cardamom sugar & place on the baking sheets, spacing them evenly apart. Make an indentation about 1/2-inch deep with your thumb into each ball.
  6. Bake 7 minutes. Rotate the baking sheet from front to back. Bake until the cookies take on a tiny bit of color (they don't really brown) & are dry to the touch, 5-7 minutes more. If indentations have lost their shape, remake them with the handle end of a wooden spoon. Let cookies cool completely on the baking sheet.
  7. Fill each cookie indentation with the cooled rhubarb compote. Let sit until the filling sets slightly, about 20 minutes, before serving.