Blog – Recipes

Strawberry Cinnamon Scones w/ Sweet Red Bean Filling

Strawberries … one of spring’s (or really any time’s) best flavors. Add some scones with their heavenly, lightly sweet, moist and perfectly fluffy texture. Together, it’s really a match made in heaven.

The wonderful thing about scones is that you can create so many different flavors – whether they are savory or sweet! Today my choice was to pair strawberries with sweetened adzuki red beans. It’s the perfect blend between a classic American pastry and the most popular Korean bread filling.

One of the great things about red bean paste is how it can be paired with almost anything! Well…… maybe not everything, but with dessert ingredients, I have found that it is very versatile. Red bean paste, also known as ‘Anko’ in Japanese, is a popular ingredient used in many traditional Asian dishes. It is made from adzuki red beans that have been boiled, mashed, and sweetened with sugar and smoothed by oil, butter or shortening. The texture of red bean paste can range from thick and smooth to slightly chunky. Commercial ready-to-use red bean paste is available in most Asian stores and is super convenient. If you have the time and prefer to make your own, look for canned, ready-to-eat adzuki beans which allow you to skip the lengthy process of cooking the beans and go straight to the last step of mashing the paste. A wonderful time saver.

Soft, strawberry scones paired with a creamy, sweetened red bean paste make them hard to resist. These seasonal bites make a great addition to a brunch menu!

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 Strawberry Cinnamon Scones w/ Sweet Red Bean Filling
Votes: 1
Rating: 5
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Course Brunch
Cuisine Asia
Keyword Strawberry Cinnamon Scones w/ Sweet Red Bean Filling
Servings
Ingredients
Scones
Filling
Topping
Course Brunch
Cuisine Asia
Keyword Strawberry Cinnamon Scones w/ Sweet Red Bean Filling
Servings
Ingredients
Scones
Filling
Topping
Votes: 1
Rating: 5
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Instructions
Scones
  1. Preheat oven to 375 F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder & salt.
  3. Cut in cold butter with a pastry cutter until the dough resembles coarse crumbs.
  4. Make a well in center of ingredients, add milk all at once, mix quickly with a fork to just combine ingredients.
  5. On a floured surface , roll dough out thinly to about 1/4-inch thickness. Cut into rounds with a 4-inch cutter.
  6. Place a Tbsp of red bean paste ( I used the whole 500 gm pkg for the 36 scones) on one side of each round. Fold the round in half with red bean paste inside. In a small dish, combine sugar & cinnamon. Melt butter & brush tops of each half moon lightly with butter. Generously sprinkle each scone with cinnamon mixture.
  7. Place on prepared baking sheet. Bake for 10-15 minutes or until golden brown. Remove from oven & cool on a wire rack.
Topping
  1. Clean & hull strawberries. Dice berries in small size. Combine with either purchased or homemade strawberry gel. Top each scone with a spoonful of glazed strawberries. Serve.
Recipe Notes

Strawberry Glaze
1 cup fresh strawberries, cleaned
1 cup sugar
3 Tbsp cornstarch
3/4 cup water

• Using a food processor, puree the fresh strawberries & set aside.
• Combine the sugar & cornstarch in a saucepan.
• Then, stir in the pureed strawberries & water.
• Next, bring the mixture to a boil, stirring constantly.
• Cook while stirring the glaze for 3-5 minutes, until thick.
• Remove the pan from heat push through a sieve. Cool.

Burgers in Loaded Potato/Bacon Buns

CELEBRATING THE LONG WEEK-END!

For many Canadians, Victoria Day marks the unofficial beginning of summer. It is Canada’s oldest non-religious holiday and although we still hang on to the British Queen’s name (for old times’ sake), this truly Canadian holiday has everything to do with the end of the cold weather and short days and a lot to do with some great food.

Canadians jokingly refer to this holiday as May ‘two-four’ day. This is an inside joke which refers to a case of beer, containing 24 cans. For many, this is the first (warm-ish) long weekend since Easter, so they head to campsites armed with a 24 (can) case of beer to celebrate the beginning of Summer.

Wherever you live across Canada, this May long weekend – typically marks the start of grilling season. It’s time to get outside in the sunshine, fire up the BBQ, and enjoy savory grilled food with family and friends.

Brion & I are enjoying some interesting burgers which are served on ‘swirly burger buns’.

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 Burgers in Loaded Potato/Bacon Buns
Votes: 1
Rating: 5
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Course Lunch
Keyword burgers in loaded potato/bacon buns
Servings
Ingredients
Buns
Burgers
Burger Toppings
Course Lunch
Keyword burgers in loaded potato/bacon buns
Servings
Ingredients
Buns
Burgers
Burger Toppings
Votes: 1
Rating: 5
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Instructions
Buns
  1. In a large bowl, combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand for about 3 minutes until foamy.
  2. Add butter, salt, sour cream & potato; mix well. Add bacon, chives & sun-dried tomatoes; mix until just combined. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured work surface.
  3. Knead dough for about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size, about an hour.
Assembly/Bake
  1. Line a baking sheet with parchment paper, set aside.
  2. Remove risen dough from bowl, turn onto lightly floured surface; roll dough to about a 12 x 15-inch rectangle. From the long side, roll the dough like you would for a cinnamon roll & seal the edges. Using a piece of floss, cut roll into 10 pieces.
  3. Place buns on lined baking sheet & lightly brush with egg wash. Sprinkle with everything bagel seasoning. Allow to rise while oven is heating.
  4. Preheat oven to 375 F.
  5. Bake for about 25-30 minutes until light golden brown.
Burgers
  1. In a large bowl, place all burger ingredients. Mix ONLY until combined. Divide mixture into 10 equal portions & form into patties.
  2. Prepare all burger toppings. When buns are baked, grill burger patties, adding cheese slices toward the end so they can melt. Slice buns (grill for a few minutes if you wish) then 'load' burgers & serve.

Blackberry Cookies

Blackberries, with their juicy and sweet-tart flavor, have a fascinating history that spans thousands of years. The history of blackberries is a tapestry woven with ancient uses, cultural symbolism, and artistic inspiration. These delectable berries have captivated people across different cultures and have been cherished for their taste and medicinal properties. From their medicinal properties in traditional medicine to their role in folklore and literature, blackberries have left an indelible mark on human history.

Blackberries have held symbolic meaning in various cultures throughout history. In some European folklore, blackberries were associated with protection against evil spirits and were often used in rituals and ceremonies. They were also believed to bring good fortune and prosperity to those who consumed them.

In Celtic mythology, blackberries were associated with the changing seasons. It was believed that the blackberries gained their rich color when the fairies and spirits of the ‘otherworld’ would bless them during the summer months. Eating blackberries after a certain date, often referred to as ‘Old Michaelmas Day, also called Devil Spits Day’, was considered bad luck, as it was believed that the devil had claimed them according to old British folklore.

Their journey across continents and their ability to adapt to different environments speak to their resilience and popularity.

Brion & I became aware of these wonderful berries several years ago. Now, every chance I get I try to incorporate them into something I’m making whether its sweet or savory. Today they are front and center in these cookies adding loads of flavor.

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 Blackberry Cookies
Votes: 1
Rating: 5
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Course dessert
Cuisine American
Keyword blackberry cookies
Servings
Ingredients
Course dessert
Cuisine American
Keyword blackberry cookies
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Line two baking sheets with parchment paper.
  2. In a mixing bowl, whisk together the old-fashioned rolled oats, flour, baking soda, cinnamon & salt. Set dry mixture aside.
  3. In a separate mixing bowl, cream together the softened butter, sugars until the mixture is light & fluffy.
  4. Add egg & vanilla to the wet mixture & beat until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms.
  6. Scoop cookie dough onto the prepared baking sheets, leaving enough space between each cookie.
  7. Make an indentation in the center of each cookie with your thumb or the back of a spoon. Fill each indentation with 3-4 blackberries. If they are large cut them in half.
  8. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  9. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Spinach Gorgonzola Pasta at Gayles

Over the years, Brion and I have vacationed many times in the Carmel / Monterey area on the Central Coast of California. As a rule, we make Pacific Grove ‘home base’ and from there do numerous day trips. On one of these trips, I noticed a brochure advertising a place called Gayle’s Bakery & Rosticceria. It was in a small beach town called Capitola, about 64 km (40 miles) north of the Monterey Peninsula. We thought we should check it out as it would give us a nice day trip up the coast.

If you’ve ever been to Capitola chances are you’ve eaten at one of the most famous bakeries on the Central Coast. I’m talking about Gayle’s of course. Gayle’s has been an institution in Capitola, California since it opened as a bakery in 1978. It began with 800 square feet, serving 10 items. Five years later, the Rosticceria, an Italian deli with a beautiful rotisserie was added. Today, Gayle’s Bakery is a thriving 10,000-square-foot food emporium serving as a deli, a bakery (that could give any French bakery some pretty stiff competition) and an espresso bar with two successful cookbooks and 180 employees. The food is delicious, it’s clean, extremely well run and, although it’s been open for four decades, it still has a trendy feel.

It’s self-service, so you take a number and then decide what to put on your lunch tray. Once you have received your meal, you can sit indoors at one of the French mosaic ‘earthquake tables’ made from crockery broken in that infamous 1980s quake, or out on the enclosed brick patio. 

We arrived at Gayle’s right around noon. The place was bustling with business. I stood there trying to make a lunch choice and decided on a very ordinary looking spinach-Gorgonzola pasta. It consisted of pasta shells in a creamy sauce streaked with spinach, tangy from three cheeses, with a good hint of fresh garlic. Brion went with a hot ‘bacon & smashed tots breakfast sandwich’ which consisted of bacon, a fried egg, grilled tater tot hashbrowns, American cheese & special sauce served in a ciabatta bun. For dessert we tried a piece of ‘marionberry’ pie. A marionberry is a type of blackberry grown almost exclusively in the Pacific Northwest, which is why a lot of people haven’t heard of it.  It’s a cross between two different blackberries – the Chehalem blackberry and Olallieberry; and it’s named after Marion County in Oregon, where it was first developed in the 1950s. Our choices were just incredibly good, so much so that we made the trip back numerous times during our stay in the area.

That afternoon we explored Capitola with its beautiful beaches and historic and colorful architecture. One of the most recognizable landmarks in Capitola is the Venetian Court. This cluster of brightly painted wooden buildings was constructed in 1928 and later restored after a devastating fire in 1968.

The splashy Venetian Court has been an eccentric mainstay of the Capitola beach scene. Designed in a blend of Mediterranean, Spanish Colonial and Mission Revival style architecture, its parapet walls, arches, balconies, carved doors and gargoyle sculptures are a nod to the Mediterranean city of Venice, from which it takes its name. The intensity of color captures what you might see from a gondola on the Grand Canal.

Rispin, an oil millionaire from Canada, purchased all of Capitola in the 1920s. His imprint forever changed the perception of a rustic Camp Capitola to a flourishing, seaside resort with the new name of Capitola-by-the-Sea. He dreamed of recreating the Italian town of Venice on our West Coast waterfront. The Venetian Court, with its Mediterranean influences, was just one step to making that dream happen. These vibrant condos were designed with an ocean view in mind, stair-stepping up the slope of the beach so each has a picture-perfect perspective on Monterey Bay. The first two rows are privately owned: the remaining units are part of the Capitola Venetian Hotel.

Needless to say, the trip turned out to be much more than what we expected …truly memorable!

I have included a few photos I hope you will enjoy.

  • Gayles Restaurant and the food we enjoyed there
  • Service Counter with hot & cold food
  • Cases of baked goods
  • The Venetian Court
  • The Wharf at Capitola

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 Spinach Gorgonzola Pasta at Gayles
Votes: 1
Rating: 5
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Course Lunch
Cuisine American
Keyword spinach gorgonzola pasta
Servings
Ingredients
Gorgonzola Sauce
Pasta
Course Lunch
Cuisine American
Keyword spinach gorgonzola pasta
Servings
Ingredients
Gorgonzola Sauce
Pasta
Votes: 1
Rating: 5
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Instructions
Gorgonzola Sauce
  1. In heavy saucepan over medium heat, heat milk until hot but not boiling. Combine flour & butter in another heavy saucepan. Stir over medium heat with wooden spoon or whisk until mixture has gently bubbled for 2 minutes. Be careful not to brown flour.
  2. Add hot milk to flour mixture a little at a time, whisking. Bring to boil, reduce heat to low, & simmer, stirring constantly, until mixture thickens, about 6 to 8 minutes. It will look like heavy cream. Add gorgonzola, whisking until smooth. Add nutmeg & pepper. Remove from heat & cool.
Pasta
  1. Cook pasta in salted, boiling water until al dente. Drain.
Assembly/Baking
  1. Preheat oven to 375 F.
  2. In large bowl, combine pasta, gorgonzola sauce, spinach, ricotta, & garlic. Taste & adjust to taste for salt & pepper. Place in 12 x 17-inch casserole dish & top with Parmesan. Bake for 20 to 30 minutes, until cheese browns a little.
  3. Bake for 20 - 30 minutes, until cheese browns slightly.

Raspberry Curd Tart Cases

HAPPY MOTHER’S DAY!

Today as we celebrate Mother’s Day, many special memories come to mind. My mother passed away in 1978 but even after 47 years, time has changed nothing. I still miss the sound of her voice, the wisdom in her advice, the stories of her life and just being in her presence. I miss her today as much as the day she left us, and I always will.

It is also with very loving thoughts, Brion & I celebrate my mother-in-law, Dolores, for her loving and kind ways and for raising that ‘special’ man I love sharing my life with. Love to my sisters, who gave so much of themselves to be the great mom’s they are.

In honor of these two precious women who prepared so many wonderful meals for us years ago, I like to post something special on this day. My choice this year are these unique looking raspberry curd tart cases.

 I think tart rings  give these little tarts more of an upscale look, fitting for the occasion. Using rings instead of tart pans gives such a clean look. Being perforated allows for the ring to heat up quicker (along with it being very thin), which allows for better baking. This also allows steam to escape from the crust, which keeps your crust nice and crispy.

I became interested in making curds a number of years ago. Curds differ from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a bolder, fruitier taste.  Also, curds containing butter have a smoother and creamier texture than both pie fillings and custards, which contain little or no butter and use cornstarch or flour for thickening. Additionally, unlike custards, curds are not usually eaten on their own. It seems fruit curds continue to gain popularity as evidenced by the wide array of recipes available today.

I think these should taste as good as they look.

LOVE TO ALL THE MOM’S OUT THERE READING MY BLOG TODAY!

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 Raspberry Curd Tart Cases
Votes: 1
Rating: 5
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Cuisine American
Keyword raspberry curd tart cases
Servings
Ingredients
Pastry
Raspberry Curd
Garnish
Cuisine American
Keyword raspberry curd tart cases
Servings
Ingredients
Pastry
Raspberry Curd
Garnish
Votes: 1
Rating: 5
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Instructions
Pastry
  1. Combine the flour, powdered sugar, cornstarch, salt, & vanilla in a large bowl. Add the butter & mix with your hands until the butter is broken down into pieces the size of peas & the ingredients are well combined. Add the beaten egg & mix with a spatula until the dough is smooth & the egg is fully incorporated. Don’t overmix.
  2. Turn the dough out onto a large piece of plastic wrap & gently shape it into a ball. Wrap the dough in the plastic wrap & flatten it into a disc. Refrigerate for at least 30 minutes or overnight, until cold but still pliable. It should have the texture of clay. While the dough chills is a good time to make the filling.
  3. When the dough has chilled, unwrap the dough and place it on a silicone baking mat (or parchment paper) on your work surface. Roll it out into a rectangle about 1⁄8 inch thick, using a second silicone sheet on top. The silicone mat makes it easier to lift the rolled-out dough onto the sheet pan later. Make sure to work quickly so the dough doesn’t get too warm.
  4. Place the silicone mat with the dough on a baking sheet.
  5. Using the tart rings, cut out 12 circles of dough. Remove the rest of the dough from around the rings.
  6. Reroll remaining dough between 2 sheets of parchment. Using a sharp knife, slice strips about 10 inches long & 3/4- inch thick (or the thickness of your pastry rings). These strips will make the sides of each tartlet. At this point you may want to place the sheet of strips in the freezer for about 5-10 minutes so they will be easier to work with.
  7. Working with one at a time, transfer a strip of dough to one of the tart rings and press it to the sides. Use your fingers to slightly push the bottom of the sides to the dough circle (to seal it). Repeat with the remaining strips of dough.
  8. On another sheet of silicone or parchment, roll out any leftover dough & cut 12 tartlet case tops. Cut round holes in various sizes in them for decoration. Remove excess dough from around & in tops. Place on a separate baking sheet as they will bake faster than the tartlet cases.
  9. Transfer the baking sheets containing the tartlet shells & tops to the freezer & freeze for at least 20 minutes.
  10. Preheat oven to 350 F.
  11. Bake tart rings for about 20 minutes or until golden. Bake tops until they are just slightly golden (they bake fast so you need to keep a close eye on them). Remove from oven.
Raspberry Curd
  1. Combine raspberries, sugar, lemon zest, lemon juice & water in a saucepan over medium-high heat. Bring mixture to a boil (about 5 minutes); reduce heat & simmer 5 minutes. Remove mixture from heat & let stand 5 minutes. Place in a food processor or blender; process until smooth. Strain mixture through a fine-mesh sieve into a bowl & discard solids.
  2. Wipe pan clean & return strained mixture to pan. Whisk together egg yolks & cornstarch in a small bowl until smooth. Stir yolk mixture into raspberry mixture; bring to a boil over medium-low heat (about 5 minutes). Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon). Add salt & butter, stirring until smooth. You may need to return the mixture to processor at this point if your curd doesn't seem smooth enough.
  3. Place curd into a bowl; cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill curd in the refrigerator at least 2 hours, or up to 1 week if making in advance.
Assembly
  1. Place tartlet tops on a wire rack & dust with powdered sugar. Spoon raspberry curd into cooled tart shell & spread into an even layer with an offset spatula. Arrange pastry lid on top of each filled tartlet. Decorate with fresh raspberries. Best eaten when they have chilled OVERNIGHT or a minimum of 2 hours.
Recipe Notes

If you find the dough is to soft to work with just add a small amount of flour, just enough to make it easier to handle.
This is a real nice crispy pastry dough. When its baked it would give the impression of being real hard but instead its crisp and so nice to bite into.

Loaded Roasted Cauliflower

Decadent isn’t often a word used to describe vegetables, but the rules change when cheese gets involved. While loaded cauliflower is a great side dish next to roast chicken or steak, it’s hearty enough to be a main — thanks to the cheddar and bacon. It’s inspired by loaded potatoes but calls for roasted cauliflower as the base.

The term ‘loaded’ refers to the generous amount of toppings that are piled onto the potato, transforming it into a complete hearty and indulgent dish. Loaded roasted cauliflower is a delightful twist on the classic loaded potato. In this recipe, tender, caramelized roasted cauliflower is loaded with tangy ranch, crisp bacon, fresh green onions and sharp cheddar cheese in a totally addicting side dish!

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 Loaded Roasted Cauliflower
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword loaded roasted cauliflower
Servings
SIDE DISHES
Ingredients
Course Main Dish
Cuisine American
Keyword loaded roasted cauliflower
Servings
SIDE DISHES
Ingredients
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Instructions
  1. In a medium skillet, cook the bacon over medium-high heat until crisp. Transfer the bacon to a paper towel-lined plate to cool & set aside. Reserve 1/4 cup of bacon grease.
  2. Preheat oven to 425 F. Line a baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine the cauliflower, bacon grease, garlic powder & black pepper. Toss to combine.
  4. Spread cauliflower on the prepared baking sheet, then bake for 18-22 minutes, flipping once halfway through. The cauliflower should be tender & golden brown when ready.
  5. Sprinkle the cheddar cheese on top of the cauliflower & bake an additional 2-3 minutes to melt the cheese.
  6. Remove from oven & top the cauliflower with the crumbled bacon & green onions. Drizzle with ranch dressing. Serve immediately.

Beef & Potato Empanadas

CELEBRATING CINCO de MAYO!

Cinco de Mayo commemorates a regional Mexican military battle, but it has evolved to become an important celebration of Mexican culture. Cinco de Mayo is not a major holiday in Mexico. In fact, it’s even considered a minor holiday in the region where it is observed, Puebla. It commemorates the Battle of Puebla on May 5, 1862, when a small band of Mexican fighters defeated French invaders. It has nothing to do with Mexican independence, contrary to what a lot of North Americans may think.

Today Cinco de Mayo is celebrated extensively in the United States and to a lesser degree around the world, including here in Canada. Decorations use the red, white and green colors of the Mexican flag. There are the sounds of traditional folk music from Mexico. Schools use the celebration to teach about Mexican culture and the Spanish language.

Like any celebration of an important date, food typically plays a significant role in traditions. For the occasion I decided to go with some tender flakey empanadas loaded with ground beef, pork, potatoes, and spices. To keep it even more ‘authentic’, the filling is encased in a cornmeal pastry.

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 Meat & Potato Empanadas
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Course Lunch
Cuisine Mexican
Keyword meat & potato empanadas
Servings
Ingredients
Cornmeal Pastry
Filling
Course Lunch
Cuisine Mexican
Keyword meat & potato empanadas
Servings
Ingredients
Cornmeal Pastry
Filling
Votes: 1
Rating: 5
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Instructions
Pastry
  1. In a small bowl, combine sour cream & ice water: set aside. In a large bowl, whisk together flour, ½ cup cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, tossing with a fork to evenly distribute it. Do NOT overwork dough.
  2. Cover bowl with plastic wrap & refrigerate for at least an hour.
Filling
  1. Bring potatoes to a boil in salted water. Simmer 15 minutes or until tender. Drain well and mash.
  2. While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for breadcrumbs.
  3. Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.
Assembly/Baking
  1. Divide chilled pastry into 10 balls. Roll each one in cornmeal. Place a ball between 2 sheets of plastic wrap & roll into a 6-inch circle.
  2. Preheat oven to 350 F.
  3. Divide the filling into 10 portions. Place a portion on one side of the pastry circle, leaving about a ½-inch border (on filled side). Flip the opposite side over filling & press edges together to enclose it well. Use a fork to make the classic look.
  4. Repeat with the remaining pastry & filling. Lay empanadas on a parchment lined baking sheet. Brush lightly with egg wash.
  5. Bake for about 20 minutes or until pastry is baked & slightly browned.

Savory Guacamole Muffins

Guacamole is everywhere these days. Hailed as a nutrient-dense superfood and mixed into everything from omelets to smoothies, prior to the 16th century, avocados were unknown to all but a select few.

When the conquistadors landed in present-day Mexico, they found the native Aztecs eating a green dish called ahuacamolli, made with a never-before-seen fruit. Five hundred years later, it’s found at every Super Bowl party and Cinco de Mayo celebration.

Mexico continues to be the world’s largest producer of avocados. They remain a staple of Mexican cuisine, with slices often accompanying traditional dishes like tacos. But avocados are perhaps best known for being mashed, spiced, tossed together with tomatoes and onions, and scooped up with tortilla chips as ‘guacamole’.

Which brings me to another idea — savory guacamole muffins! This recipe is interesting in that it incorporates all the things you would use to make guacamole in a muffin. They not only make a stand-alone tasty snack but can also be paired with some cheesy scrambled eggs, salmon or cured meats, especially if you’re aiming for a comfort-food-type meal.

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 Savory Guacamole Muffins
Votes: 1
Rating: 5
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Course Brunch
Cuisine Mexican
Keyword savory guacamole muffins
Servings
Ingredients
Course Brunch
Cuisine Mexican
Keyword savory guacamole muffins
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 375 F. Line 9 muffin cups with paper liners.
  2. Place avocado in a bowl. Using a fork, roughly mash. Add butter, egg, milk & cheese. Stir to combine.
  3. Sift flour, chili powder & baking powder into a bowl. Add avocado mixture. Stir until just combined.
  4. Spoon mixture into prepared pan. Bake for 20-25 minutes or until golden & scones spring back when lightly touched.
  5. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely. Serve.

Individual Grape Crisps

I’ve always felt that grapes are an under-utilized baking ingredient. When it comes to grapes, we think automatically of wine. But not every bunch is destined for the next great vintage. Grapes act like any other berry (which is what they are) in baking applications, unleashing their depth of flavor as well as lending their color and beauty.

There are endless possibilities for the use of grapes beyond wine in both sweet and savory. I probably have more recipe ideas for them than I’ll ever get around to making but …

Today, I just wanted to make a simple crisp for our dessert. The beauty of crisps is that you can make them all year long, using any fruit that is in season. We are lucky enough to have nice tasting grapes available at our grocery stores all season long. Crisps are perfect because they are super easy to assemble, and they are hard to ruin.

For the record, there’s not a huge difference between crisps and crumbles. Some say that a crisp has oats while a crumble does not. Another theory suggests that crumbles are the English version of crisps. For me, the two terms have always been interchangeable so no need to overcomplicate things, just enjoy!

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 Individual Grape Crisps
Votes: 1
Rating: 5
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Course dessert
Cuisine Canadian
Keyword individual grape crisps
Servings
Ingredients
Grapes
Crisp Topping
Course dessert
Cuisine Canadian
Keyword individual grape crisps
Servings
Ingredients
Grapes
Crisp Topping
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Spray 4 ramekins with cooking spray & set aside.
Grapes
  1. In a bowl, toss the grapes with sugar, ginger & cinnamon. Divide evenly between the 4 ramekins.
Topping
  1. In another bowl, combine the melted butter, flour, oats, brown sugar, pecans & salt. Mix until a crumbly mixture forms.
  2. Sprinkle the crumble mixture on top of each ramekin.
  3. Bake for 25-30 minutes or until the tops begin to brown.
  4. Serve with vanilla ice cream or whipped topping if desired.

Four Cheese Ravioli w/ Seafood & Veggies in Garlic Cream Sauce

Pasta-who doesn’t love it? When many of us think of pasta, we typically think of the more popular styles such as spaghetti, penne or linguine, but there are actually dozens of different types of pasta shapes, each with their own special flavor profile, culinary application and even regional origin.

If you think ravioli is only the stuff from Chef Boyardee, think again.

Ravioli, those little pillows of dough served in upscale restaurants filled with ingredients as diverse as butternut squash (with a burned sage butter) and artisan cheeses (with a wild mushroom ragout), while others feature duck liver ravioli with a brown butter and balsamic sauce.

The origin of this popular pasta shape is somewhat obscure, but legend has it that the Lombardy region in Italy, played a big role in spreading its popularity. Ravioli, a dish of stuffed pasta, is a humble but important dish in Italian cooking traditions. Humble in its ingredients of cheese and meat or vegetables found in a particular region, and special in that it is often prepared with loved ones for the feast table at Christmastime or for a family celebration.

Fresh seafood and pasta are a match made in heaven! A simple bowl of pasta with garlic cream sauce is homey and rustic. Top the same bowl with some shrimp and scallops, add a mix of zucchini, mushrooms and garlic, and you instantly elevate it to something special. 

Although this delectable Italian food is widely considered to be the main course, it can be also served as an appetizer or a side dish as well.

Print Recipe
 Four Cheese Ravioli w/ Seafood & Veggies in Garlic Cream Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Keyword four cheese ravioli w/ seafood & veggies in garlic cream sauce
Servings
Ingredients
Garlic Cream Sauce
Course Main Dish
Cuisine Italian
Keyword four cheese ravioli w/ seafood & veggies in garlic cream sauce
Servings
Ingredients
Garlic Cream Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cook ravioli according to package directions & set aside.
  2. In a large saucepan, heat oil & add zucchini & mushrooms. Sauté 1-2 minutes, add garlic & a bit of salt & pepper. Sauté until garlic is fragrant.
  3. Add broth, stir well. Add cream, Worcestershire sauce, pressed garlic, salt & pepper; stir well.
  4. Add shrimp & scallops; cook until shrimp starts to turn pink then flip shrimp & scallops. Add ravioli, carefully stir in & cook until shrimp is done.
  5. Stir in parmesan & cheddar & cook for another minute. Serve immediately.