Ingredient: butter,

Roast Pork Tenderloin w/Blackberry Rhubarb Chutney

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

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

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

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

Boursin Black Pepper Tart

The Boursin black pepper tart is a modern culinary spin-off. It combines classic French puff pastry with the brand’s iconic Cracked Black Pepper cheese. The base of this tart traces back to 1957 in Normandy, France, where cheesemaker François Boursin perfected his signature Gournay cheese.

As the brand expanded globally to over 35 countries, Boursin developed a cracked black pepper variety. This flavor infuses the brand’s signature rich, crumbly, and creamy base with lively black peppercorns to provide a distinctive, intense kick.

The Boursin black pepper tart is incredibly popular in Canada because it serves as an effortless, gourmet-level crowd-pleaser for entertaining. Canadians love how the lively kick of cracked black peppercorns perfectly balances the rich, creamy texture of the fresh soft cheese. Boursin is a staple in Canadian grocery stores, making it a highly convenient, affordable fridge staple.

Brion & I found this simple tart such a quick and easy way to have a nice tasty lunch.

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 Boursin Black Pepper Tart
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Course Lunch
Cuisine Canadian
Keyword Boursin black pepper tart
Servings
Ingredients
Course Lunch
Cuisine Canadian
Keyword Boursin black pepper tart
Servings
Ingredients
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Instructions
Pastry
  1. Preheat oven to 400 F. Line a large baking sheet with parchment paper. Unfold the thawed puff pastry onto the parchment. Roll slightly to smooth out the creases. Using a sharp knife, gently score a 1/2" border around the perimeter of the dough without cutting all the way through. Prick the center area all over with a fork to prevent bubbling. Brush the outer border, ONLY, with the egg wash. Bake for 10 minutes or until it BEGINS to turn LIGHT golden brown.
Bacon
  1. While pastry is baking, cook bacon in a saucepan over medium heat until slightly crisp. Drain on paper towels & chop into small bits. Leave about 1 Tbsp of bacon drippings in saucepan for the mushrooms.
Mushrooms
  1. Add butter & olive oil to saucepan with bacon drippings over medium-high heat. Add sliced mushrooms. Sauté undisturbed for 2-3 minutes to get a nice brown sear, then toss in garlic. Cook for another 5 minutes until tender. Season with salt & pepper & remove from heat.
Assemble & Bake
  1. Remove puff pastry tart shell from oven. If the center puffed up, gently press it with the back of a spoon.
  2. Crumble or spread the Boursin cheese evenly across the center of the pastry. staying inside the scored border.
  3. Top the cheese with the cooked mushrooms, bacon bits & thin tomato slices. Sprinkle with a bit more salt & pepper.
  4. Return tart to the oven for 10-12 minutes or until tomatoes a roasted, cheese is melted & pastry edges are a deeper golden brown.
  5. Remove from oven & top with arugula before slicing. Serve warm or at room temperature.

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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Course Main Dish
Keyword Mexican chicken & rice w/ cheese sauce
Servings
SERVINGS
Ingredients
Chicken
Cheese Sauce
Rice
Course Main Dish
Keyword Mexican chicken & rice w/ cheese sauce
Servings
SERVINGS
Ingredients
Chicken
Cheese Sauce
Rice
Votes: 1
Rating: 5
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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.

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.

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 Rhubarb Custard Cream Puffs w/ Craquelin Topping
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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
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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.

Rice Krispie & Ricotta Strawberry Tart

Crunchy and soft, tasty and light: sweets with rice krispies are easy and quick to make. Rice krispie cereal is an extremely versatile ingredient but it’s in snack and dessert recipes that its taste and texture is most successfully enhanced. There is something about those original crispy, buttery bars that is almost irresistible – especially when they’re freshly made and still slightly warm – and I can see the appeal of trying to translate it into other dishes. That is exactly what I tried to do when I came up with this Rice Krispie & Ricotta Strawberry Tart. The base includes mini marshmallows and rice krispie cereal for a cereal treat-like flavor.

Whether you spell it as rice krispie treats, rice krispy treats, or rice crispy treats, one thing is for sure, whatever you chose to create with them, it will be good.

This dessert is a real winner when it comes to something special that’s easy to prepare, tastes great and has eye appeal all in one.

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 Rice Krispie & Ricotta Strawberry Tart
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Keyword rice krispie & ricotta strawberry tart
Servings
Ingredients
Glaze
Rice Krispie Base
Filling
Fruit
Keyword rice krispie & ricotta strawberry tart
Servings
Ingredients
Glaze
Rice Krispie Base
Filling
Fruit
Votes: 1
Rating: 5
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Instructions
Glaze
  1. Place the crushed strawberries, sugar & gel coloring (if using) in a small saucepan. Dissolve the cornstarch in the cold water & stir in as well. Bring to a boil over medium-high heat, stirring frequently. Once boiling, cook 3 minutes more, stirring, then remove to a glass measuring cup to cool completely.
Base
  1. Generously spray a 9-inch pie or springform pan with non-stick cooking spray.
  2. In a saucepan over low heat, melt the butter, marshmallows, vanilla extract & salt, stirring frequently until completely smooth. Remove the saucepan from the heat & gently fold in the crispy rice cereal until the pieces are evenly coated.
  3. Let the mixture cool for 2–3 minutes so it's safe to handle. Lightly butter your hands or a rubber spatula & press the mixture firmly but GENTLY into the bottom of the springform pan. DO NOT OVER-COMPACT THE CRUST, or it will become too hard to slice later.
  4. Place the crust in the refrigerator for about 15 minutes to fully set.
Filling
  1. In a food processor, pulse ricotta to become more of a creamy texture, add powdered sugar. Add vanilla extract & blend well. Set aside.
Fruit
  1. Hull then wash & dry strawberries. Slice about 1/8" thick. Add strawberries to cooled glaze & gently stir with a rubber spatula to completely coat berries.
Assembly
  1. Evenly top crispy rice base with ricotta filling the carefully spoon glazed strawberries over all. Garnish with a few fresh strawberry leaves. Slice & serve.

Pork Tenderloin in Mushroom Sauce w/ Pasta

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

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

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

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

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

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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Course Main Dish
Cuisine Italian
Keyword corn gnocchi w/ pork, zucchini & mushrooms
Servings
Ingredients
Course Main Dish
Cuisine Italian
Keyword corn gnocchi w/ pork, zucchini & mushrooms
Servings
Ingredients
Votes: 1
Rating: 5
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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.

Apple Maple Boursin Crescents

Boursin’s story began in 1957, in a small Normandy village, located in France, when cheese maker François Boursin set up a factory producing soft cheese. At that time, he had no idea his name would become internationally famous.

Boursin Garlic & Herbs was launched in 1963 and quickly became a household name across France. Sixty years later, the original recipe remains unchanged and food lovers in more than 35 countries have spread their passion for Boursin all around the world. Perfect on bread, as appetizers or in a creamy sauce for main or side dishes. Since 2011, Boursin has been made in Canada in St. Hyacinthe, Québec, by Agropur, the Canadian dairy co-operative, for Bel Cheese Canada, the Canadian arm of Bel Group, the France-based multinational. 

There are seven flavors of Boursin Cheese sold in Canada: Garlic & Fine Herbs, Shallot & Chive, Bouquet of Basil & Chive, Cranberry & Pepper, Cracked Black Pepper, Fig & Balsamic, Apple & Maple.

Boursin is sometimes dubbed a Gournay cheese, Gournay being the name of the region in Normandy where Boursin was first made. The cheesemaker used the name when he was first asked to classify the cheese for customs purposes.

Today, I’m making a simple little dessert using some crescent dough with some Apple Maple Boursin. The apple flavor and the silkiness of maple syrup perfectly complement Boursin’s incomparable texture along with some apples, dates and pepita seeds. The whole combination creates an exceptional sweet and savory cheese pairing with minimal effort.

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 Apple Maple Boursin Crescents
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Course Brunch
Keyword apple maple Boursin crescents
Servings
Ingredients
Pastry
Filling
Topping
Course Brunch
Keyword apple maple Boursin crescents
Servings
Ingredients
Pastry
Filling
Topping
Votes: 1
Rating: 5
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Instructions
Filling
  1. In a saucepan, melt butter. Add prepared apples & sauté until they start to soften, about 10 minutes. Add spices, honey & dates. Combine & cook for another minute. Remove from heat & allow to cool to lukewarm.
Topping
  1. In a small dish combine pepitas, sugar & cinnamon. Set aside.
Pastry
  1. In a medium bowl, stir together flour, sugar, baking powder & salt. With a pastry blender, cut in cream cheese & shortening until mixture resembles coarse peas. Stir in milk. On a lightly floured work surface, knead dough gently 20 times.
  2. Preheat oven to 350 F.
  3. Roll out dough into a 12 X 8-INCH rectangle. Cut into 8 triangles. Crumble Boursin in a dish then divide into 8 equal portions.
  4. Top each triangle with a portion of the Boursin. Divide apple filling into 8 equal amounts then top each triangle with a portion of apple filling.
  5. Roll each triangle up 'croissant" style. Place them on a parchment lined baking sheet.
  6. Combine egg & water to make egg wash & brush some over each roll. Sprinkle with prepared topping.
  7. Bake for 15-20 minutes until golden brown. Remove from oven & place on a wire rack to cool.
Recipe Notes

• Alternately you could use refrigerated crescent rolls to speed up the process if you wish.

Cornbread Cinnamon French Toast

French toast is a breakfast staple for the ages. It has a long history and is eaten in many forms all over the world. It is often enjoyed much like we usually serve it, but many countries give it a local twist. In India, savory French toast with spices, green chili, chopped onions, and salt is popular. Scottish French toast is often served with sausage between two slices like a sandwich. In Hong Kong, French toast doubles as a decadent peanut butter sandwich. New Zealand French toast is enjoyed with bananas, bacon, cinnamon, and maple syrup. Creole French toast kicks it up a notch — the milk and egg soaking mixture is spiked with alcohol, often whiskey.

When you hear the word ‘cornbread,’ what comes to mind? The next question is ‘have you ever tried cornbread French toast’? Over the years I’ve made a lot of different versions of French toast and cornbread, but I’ve never combined the two.  Although cornbread might be considered simple and dated, it is the cornerstone of soul food. I’ve always been a cornbread fan. Undeniably, I love it! The smell and taste of fresh cornbread are definitely nostalgic for me.

Traditional cornbread is a quick bread leavened with baking powder, but this loaf is leavened with yeast. It works like all other yeast breads, mixed and kneaded by hand or a stand mixer, and left to rise and ferment before being shaped and eventually baked.

Unlike traditional quick bread, this yeast-based version rises beautifully, creating a light yet sturdy loaf with a golden crust.

Using cornbread for making French toast today, turned out to be amazing! There’s something so comforting about thick slices of egg-soaked bread cooked on a hot griddle, making the outside golden and crispy while its custard-like inside stays soft and rich. 

Whether you’re in the mood for a simple slice of toast or a sandwich loaded with your favorite meats and vegetables, this bread will elevate your meal, believe me.

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 Cornbread French Toast
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Rating: 5
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Course Brunch
Cuisine North American
Keyword cornbread French toast
Servings
LOAF
Ingredients
Cornbread
French Toast
Sides
Course Brunch
Cuisine North American
Keyword cornbread French toast
Servings
LOAF
Ingredients
Cornbread
French Toast
Sides
Votes: 1
Rating: 5
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Instructions
Cornbread
  1. In a small saucepan, combine milk, 1 tablespoons butter & salt. Over medium heat, bring to a simmer. It's ok if the butter does not completely melt. Remove from heat. Slowly whisk in cornmeal, stirring until smooth. Stir in honey. Set this cornmeal mixture aside to cool.
  2. In the bowl of a stand mixer, combine brown sugar & yeast in water. Stir to dissolve. Let stand until foamy, 5 to 10 minutes. Add eggs, cooled cornmeal mixture & 1/2- 3/4 cup flour. Beat at medium speed for about 2 minutes. Stir in enough remaining flour to make a soft dough. As soon as the dough pulls away from the pan, stop adding flour.
  3. Turn out dough onto a lightly floured surface. Knead dough 8 to 10 minutes or until smooth & elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
  4. When risen, punch down dough; knead 30 seconds. Grease a 9”x5” loaf pan. Sprinkle 1 1/2 tsp cornmeal over bottom and sides of each pan. Shape dough into a loaf & place in prepared pan. Allow to rise 30 to 45 minutes, or until doubled in size.
  5. Preheat oven to 375 F. Slash top of loaf as desired. Brush with melted butter; sprinkle with remaining cornmeal. Bake 30 to 35 minutes or until bread sounds hollow when tapped on bottom. Remove loaf from pan. Cool on a wire rack.
French Toast
  1. In a small bowl, combine the milk, eggs, cinnamon & brown sugar. Whisk until well combined. Slice cornbread
  2. Heat a non-stick griddle to a medium-low heat. Lightly butter the griddle. Carefully dip the cornbread into the egg mixture, gently shake off the excess & place on griddle. Don't allow the cornbread to soak in the mixture - just a quick dip.
  3. Cook for 3-4 minutes on each side, adjusting the temperature to keep it from burning. Repeat until all cornbread has been cooked, adding additional butter if necessary. Hold the other pieces in a warm oven to keep them warm.
  4. Serve with bacon & poached eggs or maple syrup, fresh berries & a sprinkling of powdered sugar.

Creamy Seafood Stuffed Shells

Somewhere along the way, I became interested in the iconic Old Bay Seasoning. It seemed I was forever looking for that special something that would elevate seafood dishes from basic to ‘wow’ that’s good! Once I tried Old Bay seasoning it became a pantry staple for me.

Old Bay seasoning is a blend of herbs and spices that is currently marketed by McCormick & Company, and produced in Maryland, USA. It is produced in the Chesapeake Bay area where it was developed by German immigrant Gustav Brunn in the 1940s, and where the seasoning is very popular to this day. At that time, crabs were so plentiful that bars in Baltimore, Maryland offered them free and seasonings like Old Bay were created to encourage patrons to purchase more beverages.

Old Bay Seasoning is named after the Old Bay Line, a passenger ship line that sailed the waters of the Chesapeake Bay from Baltimore to Norfolk, Virginia, in the early 1900s. Gustav Brunn’s company became the Old Bay Company, producing crab seasonings in the unique yellow can container until the company was purchased by McCormick & Co around 1990.

Old Bay is known for its savory, aromatic, quite salty, and reasonably spicy flavor. The presence of warm, slightly sweet spices balanced by the fairly modest amount of heat from red pepper and dry mustard harmonizes beautifully with the distinct flavor of celery seed.

While it was initially marketed as a seasoning for seafood, specifically crab, Old Bay has since become a versatile ingredient in a wide range of dishes, including poultry, meats, vegetables, soups, stews, and snacks. It adds depth of flavor and a touch of nostalgia to recipes, evoking memories of summertime seafood boils. Its versatility has made it a staple in kitchens worldwide.

It definitely adds some flavor to these stuffed shells I’m making today.

Print Recipe
 Creamy Seafood Stuffed Shells
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword creamy seafood stuffed shells
Servings
SHELLS
Ingredients
Pasta
Filling
Sauce
Course Main Dish
Cuisine American
Keyword creamy seafood stuffed shells
Servings
SHELLS
Ingredients
Pasta
Filling
Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pasta
  1. Cook pasta according to package directions.
Filling
  1. Melt 2 Tbsp butter and oil in a large skillet over med-low heat and sauté onions until tender. Stir in the clam juice and chicken broth and bring the mixture to a boil.
  2. Once boiling, add in the shrimp, scallops, crab meat & 1/4 tsp. Old Bay seasoning. Return to a boil, then reduce heat & let simmer for 4-5 minutes until the seafood is cooked through (shrimp is pink & scallops opaque). Drain the seafood, reserving the liquid. Set aside.
Sauce
  1. Set a large saucepan over med-low heat & melt the remaining 1 cup butter. Stir in the flour & mix until smooth. Gradually add in the milk & reserved liquid while continuously stirring. Sprinkle in 1 tsp of the seasoning. Bring the sauce to a boil & cook, continuing to stir, for about 2 minutes until thickened.
  2. Remove from the heat; stir in cream and half of the cheese. Stir 3/4 cup white sauce into the seafood mixture.
Assembly/Baking
  1. Preheat oven to 350 F.
  2. Drain and rinse pasta. Spread 1/2 cup white sauce in a 13x9-in. baking dish. Fill each of the shells with the seafood mixture & place in rows over the sauce. Top with remaining sauce & cheese. Sprinkle with the remaining seafood seasoning.
  3. Bake, uncovered, until golden brown & bubbling, about 30 minutes. If desired, top with additional chopped green onions.