Ingredient: butter,

White Cheddar Broccoli/Cauliflower Gratin

Perfect veggies to roast together because they cook at the same rate and broccoli’s grassy, earthy and slight bitterness complements cauliflower’s sweet nutty flavor.

The same vegetable, however, they are not. For whatever reason, these two vegetables are often confused for one another, even though they are strikingly different in many ways.

Broccoli is green, except when it’s purple and its cauliflower. Cauliflower is usually white, except when it’s orange or green, and looks like broccoli, or when it’s purple, and it actually is broccoli.

The word ‘broccoli’ is derived from Italian and means, ‘flowering crest of a cabbage.’ The word ‘cauliflower,’ on the other hand, comes from Latin, and means, ‘the flowers of a cabbage’.

This is such a nice fall side dish. Broccoli and cauliflower coated with a rich, creamy, cheesy sauce, covered with Panko breadcrumbs, baked to perfection and garnished with bacon. How good is that!

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 White Cheddar Broccoli/Cauliflower Gratin
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Course Main Dish
Keyword white cheddar broccoli/cauliflower gratin
Servings
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Instructions
  1. Preheat oven to 375 F.
  2. Bring a pot of salted water to a boil. Cook florets until tender-firm, about 5-6 minutes. Drain well.
  3. In a saucepan, melt butter over medium heat. Add in onions & sauté until softened, about 4-5 minutes. Add in garlic & sauté 20 seconds longer. Add in flour & cook whisking constantly, 1 1/2 minutes.
  4. While whisking, slowly pour in milk & add nutmeg. Whisk constantly until mixture reaches a boil, then remove from heat & stir in 1 1/4 cups cheddar cheese & the parmesan. Season with salt & pepper to taste.
  5. Pour & spread 1/3 of the cheese sauce into a 9 x 9-inch baking dish. Top with drained broccoli/cauliflower combo then slowly & evenly pour remaining 2/3 of the cheese sauce over top.
  6. Sprinkle over remaining 1/4 cup white cheddar then sprinkle evenly with panko crumbs. Spray panko with olive oil cooking spray to lightly coat.
  7. Bake for 20 minutes, then broil for 1-2 minutes to help brown further as needed. Remove from oven, sprinkle with bacon & parsley & serve warm.

Ube Bread Pudding w/ Ube Cream Cheese Drizzle

Ube (pronounced OO-bay), is a purple yam native to the Philippines and other areas of Southeast Asia. Ube is a very versatile ingredient. It is not a purple sweet potato or taro, it is a purple yam. Its special taste reminds one of vanilla, pistachios or chestnuts. The vibrant purple color inside and out is uniquely photogenic.

Ube has been used for decades in Filipino cuisine and has now caught on in North America, especially in the form of desserts.

When I first tried using it sometime back, it was in some sweet rolls that were filled with ube ‘halaya’ or jam and topped with Edam cheese. We absolutely loved them. My next adventure was some ube cheesecake for Easter (2019). Both of these recipes have been published here on the blog.

Now, I’m taking it another step further and making an Ube Bread Pudding. This dessert is best made over two days due to that fact that you are making the ube bread from scratch. Should be interesting!

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 Ube Bread Pudding w/ Ube Cream Cheese Drizzle
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Course dessert
Cuisine Filipino
Keyword ube bread pudding w/ ube cream cheese drizzle
Servings
Ingredients
Ube Halaya (jam) Filling for Bread
Ube Bread
Ube Bread Pudding
Ube Cream Cheese Drizzle
Course dessert
Cuisine Filipino
Keyword ube bread pudding w/ ube cream cheese drizzle
Servings
Ingredients
Ube Halaya (jam) Filling for Bread
Ube Bread
Ube Bread Pudding
Ube Cream Cheese Drizzle
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Instructions
Ube Halaya
  1. In a medium, heavy saucepan, melt butter. Add coconut & condensed milks; stir until heated. Add thawed, grated ube & stir everything together. This process takes about 40-50 minutes until the ube is cooked. The mixture will be thick & sticky. It is important to stir the mixture often during cooking to prevent it from forming a crust. Transfer the ube halaya to a container & set aside.
Ube Bread
  1. In a small dish, heat milk to lukewarm. Add yeast & 1 tsp sugar; let sit for 5 minutes to allow yeast to activate. In a large bowl, whisk together remaining 1/4 cup sugar, melted butter, sour cream & egg. Add yeast mixture & stir to combine.
  2. In another bowl, whisk flour & salt. Add flour mixture to yeast mixture 1 cup at a time, combining after each addition. Once all the flour has been added, knead on a lightly floured surface for about 2 minutes.
  3. Lightly grease the large bowl, place dough in it & cover with plastic wrap & a tea towel. Allow to rest for at least one hour, in a draft-free place until dough has doubled in volume. Grate cheese & set aside in refrigerator until needed.
  4. Grease 2 loaf pans. Punch dough down & divide in half. Roll each piece out to about 7x7-inch (18x18 cm) square. Spread ube halaya over each one leaving about 1/2-inch border all the way around. Sprinkle each square with Edam cheese then roll up in jelly-roll style. Pinch to seal seams & place seam side down in loaf pans. Cover with plastic wrap & a tea towel. Allow to rise for an hour or until doubled in size.
  5. Preheat oven to 350 F. Bake bread for about 50 minutes until golden brown. Remove from oven; cool for just a few minutes then pat with butter. Sprinkle with more grated cheese.
Ube Bread Pudding (ON THE FOLLOWING DAY)
  1. Preheat oven to 350 F. Butter a 8 x 8-inch baking dish. Cut thick slices of ube bread into 1-inch cubes & spread out in baking dish. In a saucepan, melt butter into milk on medium-high; do not let it boil. Remove from heat when butter is melted.
  2. In a small bowl, whisk eggs & coconut extract together. Slowly pour egg mixture into butter/milk mixture & begin whisking immediately to avoid scrambling the egg mixture. Pour custard over the ube bread pieces; use a spoon to work liquid between the pieces.
  3. Bake for about 30-45 minutes or until the top is springy. While the bread pudding is baking, make the ube drizzle.
Ube Drizzle
  1. In a bowl, using a mixer, beat butter for 2 minutes then add cream cheese & beat for another minute. Add powdered sugar slowly then beat thoroughly; add vanilla. Mix in ube halaya until well combined. Add enough milk to make a drizzle consistency. Either drizzle bread pudding before or after cutting into serving pieces.
Recipe Notes
  • You will have extra Ube Bread & Ube Halaya but it will no doubt be eaten before you have a chance to freeze it. Other than just enjoying it by the slice, it makes great French toast as well.

Smoky Beef Stew

To say beef is a versatile food is an understatement. There are at least 46 countries that enjoy eating beef with Canada being one of them. It can be prepared in many ways including grilled, fried, baked, roasted, slow-cooked and there are a lot of different cuts to choose from.

Beef is so versatile it can be the star of fancy dinners, quick lunches, simple stews, and more. No matter how beef is eaten, it can easily showcase worldwide flavors and culinary creativity.

When making roast beef cubes, tougher cuts that include chuck, brisket and round, where the high amount of collagen breaks down during a lengthy cooking process and transforms into gelatin, result in supple, succulent meat, lending a velvety richness to the braising liquid. I recommend chuck because it has a big, beefy flavor and good fat content, but brisket and round are also suitable.

In this recipe the beef is cubed instead of cooked whole, so each beef cube is coated in seasoning for an incredible flavor. The vegetables are cooked in beef broth then added to the smoky beef gravy along with the roasted beef cubes to make an amazing ‘beef stew’… true comfort food!

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 Smoky Beef Stew
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Course Main Dish
Cuisine American
Keyword smoky beef stew
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Instructions
Meat
  1. Preheat oven to 350 F.
  2. Cut beef into bite sized pieces. Place in a plastic bag & add oil & Montreal Steak Spice. Shake to coat cubes evenly. Thread cubes onto skewers & place over a foil lined roasting pan.
  3. Roast meat for about 55 minutes or until cooked. Remove from oven & take meat off skewers. Set aside.
Veggies/Gravy
  1. In a saucepan, cook carrots & potatoes in some of the beef broth until Just tender. Pour into a bowl & set aside.
  2. In the saucepan, add 1 Tbsp oil & sauté leeks, garlic & mushrooms until tender. Place in bowl with carrots & potatoes.
  3. In the saucepan, melt butter & add flour stirring constantly to make a roux. Add remaining broth, whisking to make a smooth gravy (add broth from veggies if necessary). Add 2 tsp liquid smoke, whisk to combine.
  4. Once the gravy is cooked & smooth, add beef cubes & all the broth/veggies. Gently fold to combine.
  5. Nice to serve with focaccia bread.
Recipe Notes
  • The liquid smoke gives this stew such an unbelievable flavor!

Reuben Stuffed Shells

The Reuben ‘sandwich’ is a North American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, or Russian dressing, grilled between slices of rye bread.

The Reuben actually has a couple of origin stories. It just depends on who tells it.  Of course, all the ingredients have roots in places besides North America. You have the cheese which is Swiss. The rye bread comes from eastern Europe. Corned beef is an ancient way of preserving meat in cultures all over the world. Sauerkraut has a very ancient history and most likely originated with the Mongols or in ancient China. 

The combined flavors of a Reuben sandwich are so amazing that its inspired many recipe ideas and ways to incorporate the flavors into other foods.

Reuben Stuffed Shells pack all that flavor into a jumbo pasta shell and the homemade croutons make sure that you won’t miss out on the rye bread that Reubens are known for.

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 Reuben Stuffed Shells
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Course Main Dish
Cuisine American
Keyword reuben stuffed shells
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SERVINGS
Ingredients
Croutons
Swiss Cheese Sauce
Stuffed Shells
Course Main Dish
Cuisine American
Keyword reuben stuffed shells
Servings
SERVINGS
Ingredients
Croutons
Swiss Cheese Sauce
Stuffed Shells
Votes: 1
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Instructions
Croutons
  1. Preheat oven to 350 F.
  2. In a large skillet, melt butter over medium heat. Stir in garlic; cook 1 minute until fragrant. Stir in dried parsley. Add bread cubes & toss to coat. Place directly on baking sheet. Bake for 10 minutes, or until crisp. Crumble the croutons into small pieces. Set aside.
Sauce
  1. In a saucepan, melt butter & add flour. Cook until bubbly for 2-3 minutes. Slowly add milk, whisking continuously until heated & slightly thickened. While continuing to whisk, add mustard & cheese. Cook until a thin sauce consistency develops; season to taste with salt & pepper. Cover & set aside until ready to use.
Stuffed Shells
  1. Shred corned beef with a fork. In a large bowl, add corned beef (reserve 3-4 Tbsp for topping), 60 gm Swiss cheese, sauerkraut (drained), cream cheese & Thousand Island dressing. Mix well
  2. Spread cheese sauce over the bottom of a 9 x 13-inch baking pan. Fill cooked shells with corned beef mixture & place in baking pan. Top with reserved corned beef. Sprinkle croutons & remaining 120 gm Swiss croutons over shells. Cover with foil.
  3. Bake about 30 minutes or until slightly bubbling.

Rhubarb Curd Shortbread Cookies

Rhubarb is an easy-care plant that lasts for decades in the same spot. Hardy rhubarb thrives in our cool northern climate and is the base for many truly delicious desserts. It’s the plant you’ll see still thriving amidst the tall grasses beside long-deserted old prairie homesteads, along with a lilac bush and a peony plant.

Curds are in a category all to themselves when it comes to the world of preserving fruits. Yes you can make jams, jellies, and butters ~ but when you really want to treat yourself to something special, make curd. Fruit curds are a centuries old treat that goes back to traditional tea time in Britain. Usually made with lemon or other citrus fruits, curds can be made with any almost any fruit, even rhubarb!

Rhubarb varies a lot in color, from beautiful garnet to stalks some that are more yellowy-green than red. When the eggs are blended with the fruit the color sometimes goes a bit beige due to basic color mixing principles. A drop or two of food coloring brightens it back up. You can use regular or gel food coloring, or if you want to go more natural, use some dehydrated strawberry or raspberry powder.

Tart rhubarb makes a great substitute for citrus in curd but rhubarb also has a beautiful fruity and floral taste to complement its tartness. Use curd to dress up toast and shortbread swirl it into ice cream, fill crêpes and layer cakes, or just eat it by the spoonful.

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 Rhubarb Curd Shortbread Cookies
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Keyword rhubarb curd shortbread cookies
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Shortbread Cookies
Candied Rhubarb for topping
Rhubarb Curd
Course dessert
Cuisine American
Keyword rhubarb curd shortbread cookies
Servings
Ingredients
Shortbread Cookies
Candied Rhubarb for topping
Rhubarb Curd
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Instructions
Shortbread Cookies
  1. Sift cornstarch, powdered sugar & flour together. Blend in butter with a fork, mixing until a soft dough forms. Wrap in plastic wrap & chill for at least an hour. When ready to bake, roll out dough on a lightly floured surface to about 1/8-inch thickness. Using a 2-inch round cookie cutter, cut out 80 circles. In 40 of them, cut out a small circle in the center.
  2. Preheat oven to 300 F. Bake for about 15-20 minutes or until edges are lightly browned. Cool on a wire rack until ready to fill with curd.
Candied Rhubarb
  1. Prepare rhubarb & place in a small saucepan along with sugar & water. Bring to a simmer & cook until rhubarb is soft but still holds its shape. Strain rhubarb & reserve for topping on cookies.
Rhubarb Curd
  1. Prepare rhubarb & place in saucepan with the 'syrup' that was stained from the candied rhubarb. Cook until rhubarb falls apart & there are no whole pieces left. If rhubarb starts to stick to bottom before it is finished cooking, add a Tbsp or 2 of water. Once cooked, use an immersion blender to puree the mixture.
  2. Using a double boiler pot, add some water to the bottom & set over medium heat. In the top pot, add egg yolks, butter, sugar, lemon zest & lemon juice & whisk to combine. When sugar has dissolved completely, add the rhubarb puree by the spoonful, to temper the eggs. When all rhubarb has been added, set pot over bottom pot, the water should be simmering. Continue stirring the rhubarb mixture; after about 5 minutes the mixture will be warm & slightly thickened. Remove from heat & blend with blender to achieve a pudding-like texture. Set aside to completely cool until ready to use.
Assembly
  1. Fill a piping bag with cold rhubarb curd. Lay out 40 of the 'solid' cookies. Top each with a dollop of rhubarb curd. Top each cookie with the remaining cookies. Divide candied rhubarb between the filled cookies giving them a nice garnished look. The idea of making the holes in the top cookie helps to give the candied rhubarb something to stick to with that bit of curd pushing out.

Roast Pork Tenderloin w/ Gorgonzola Sauce

I have always enjoyed incorporating different varieties of cheese into my cooking. Like the saying goes ‘cheese makes it better’. One of the few kinds both Brion and I are not fond of though, is Blue Cheese. Never being able to get past that real strong smell and flavor, it came as a surprise to me when I tasted Gorgonzola and loved it.

It all came about some years ago, Brion and I had the pleasure of eating lunch at Gayles Bakery & Rosticceria in the little seaside town of Capitola, about 64 km (40 miles) north of the Monterey Peninsula in California. It was there I tasted gorgonzola and it was just incredible!

We had arrived at Gayle’s right around noon. The place was bustling with business. It had a massive rotisserie and deli case packed with roasted chicken, slow barbecued ribs, hot entrees, salads and sandwiches. In the bakery cases were desserts that could give any French bakery some pretty stiff competition. I stood there trying to make a lunch choice and decided on a very ordinary looking Spinach-Gorgonzola Pasta. Wow! It was so good; I wouldn’t dream of ordering anything else on future visits. My love affair with Gorgonzola still continues.

Imported from Italy, this sweet or ‘dolce’ Gorgonzola has the characteristically creamy texture and nutty aroma Gorgonzola is known for yet a milder taste due to a shorter aging period. A great option for those who normally shy away from blue cheese.

Brion has come to enjoy it as much as I do, so it comes up often in our meals.

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 Roast Pork Tenderloin w/ Gorgonzola Sauce
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Cuisine American
Keyword roast pork tenderloin w/ gorgonzola sauce
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Tenderloin
Gorgonzola Sauce
Course Main Dish
Cuisine American
Keyword roast pork tenderloin w/ gorgonzola sauce
Servings
Ingredients
Tenderloin
Gorgonzola Sauce
Votes: 1
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Instructions
Tenderloin
  1. Preheat oven to 400 F.
  2. Slice tenderloin horizontally into 1-inch slices but leave the bottom STILL INTACT. Thread onto a skewer, pulling the pieces open slightly. Brush with oil & sprinkle with seasoning.
  3. Place skewer OVER a roasting pan with only the ends of the skewer resting on the pan. Roast ONLY until meat is cooked through, about 30 minutes or when thermometer reads around 150 F. Remove from skewer & slice through. Prepare sauce while meat is roasting.
Sauce
  1. In a small saucepan, melt butter then whisk in flour. Cook for 1 minute, stirring occasionally, then began adding milk gradually while whisking constantly. Continue cooking until the sauce begins to thicken. Remove from heat.
  2. Allow the sauce to cool slightly before adding gorgonzola. Stir until the cheese is incorporated & add salt to taste if preferred.
  3. Pour sauce on serving dish & place tenderloin medallions on top. Garnish with green onion.

Garlic Orzo Tuscan Shrimp

Quite often confused with rice, orzo is a short-cut and petite pasta that is often used in place of other grains. Also known as risoni, this little pasta, or pastina, is a wonderful base for many meals.

Orzo offers enormous culinary potential made with 100% enriched durum semolina wheat. However, there are other varieties, including whole wheat orzo made with whole wheat flour and tri-color orzo which is enriched with red tomato and vibrant green spinach.

Orzo can be used in a wide variety of recipes such as mixed bowls, soups, salads, casseroles, and side dishes. Another way to take advantage of orzo pasta is by using it as a filling or stuffing. It makes a hearty option for anything from stuffed peppers and tomatoes to orzo stuffed zucchini boats.

The shape of orzo may resemble a large grain of rice; however, while both are rich in carbohydrates, these two plant-based ingredients are quite different. Apart from their composition, rice does not contain gluten, whereas pasta, made from wheat, does.

With its origins in the Mediterranean, it’s no wonder that orzo wonderfully complements the tastes and vibrant colors of a variety of coastal cuisines. I think it compliments this Tuscan shrimp dish very well.

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 Garlic Orzo Tuscan Shrimp
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Cuisine Italian
Keyword garlic orzo Tuscan shrimp
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Course Main Dish
Cuisine Italian
Keyword garlic orzo Tuscan shrimp
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Instructions
  1. Bring a medium saucepan of water to a boil & cook orzo pasta about 8-9 minutes. Drain the orzo using a colander & set aside.
  2. In a large skillet, melt butter & add minced garlic & shrimp; fry for 2 minutes on each side or until cooked & pink. Transfer the shrimp to a bowl & set aside.
  3. Add the onions & mushrooms to the butter remaining in the skillet. Stir in sun dried tomatoes & Swiss chard leaves; fry for 1-2 minutes or until leaves are wilted.
  4. Reduce heat to medium-low & add the cream; bring to a gentle simmer, stirring occasionally. Add salt & pepper to taste.
  5. Stir in parmesan cheese; allow the sauce to simmer for about a minute until the cheese melts. Sprinkle the herbs & parsley over the mix & toss to combine.
  6. Add shrimp & cooked orzo pasta; toss to combine. Serve.

Garlic Bread Meatball Bombs

HAPPY LABOR DAY!

Although, we have not officially reached the first day of fall (Sept. 23), this part of the year often begins with a tinge of melancholy. Even so, there are many ways to appreciate Canada’s most sentimental season.

Part of our country’s appeal is its four season’s: Winter, Spring, Summer & Fall. We are entering the season of the fall harvest and the leaves on the trees begin their transformation to stunning shades of orange, red and yellow.

Labor day week-end gives us an opportunity to enjoy family and friends before summer is officially over. I remember as a kid, once we arrived at the Labor Day week-end all those ‘lazy, hazy, crazy days of summer were gone’. Back to school for another year. So, whatever your choice of relaxation is, you know good food will play a big part in the week-end gatherings.

Meatball bombs are a round homemade ‘hot pocket’. They have everything in them you need to make a great tasting meal. Serve two bombs per person. That means each person gets two meatballs, two dinner rolls, lots of sauce, and some gooey, cheesy goodness. Serve these with a simple side salad to round out the entire meal.

Speaking of Hot Pockets, I’m sure most everyone has tried them at some time since they have been around for over 40 years.

Probably the one lasting memory if you have,  is you know that the first bite of the microwavable, molten-in-the-middle meal will burn at least three layers clean off the roof of your mouth.

The frozen creations known as Hot Pockets were created by two Jewish Iranian brothers Paul and David Merage, who immigrated to the United States from Tehran. In 1977, the Merage brothers founded Chef America Inc. and set out to create a portable sandwich whose dough would actually retain its crispness after a few minutes in the microwave. Their creation, which debuted in 1980, was called the Tastywich, but it didn’t last long with its original name. By 1983, after some recipe tweaking, the Tastywich had a new name and Hot Pockets officially hit the market.

History aside, if you’re looking for some flavorful garlic bread meatball bombs, this is just the dish for you! And, you have the choice to use a lot of prepared ingredients from your grocery store, or you can make them all from scratch. There are options for both types in this recipe.

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 Garlic Bread Meatball Bombs
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Course Main Dish
Cuisine American
Keyword garlic bread meatball bombs
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Ingredients
Dinner Rolls
Meatballs
Garlic Butter
White Sauce
Course Main Dish
Cuisine American
Keyword garlic bread meatball bombs
Servings
Ingredients
Dinner Rolls
Meatballs
Garlic Butter
White Sauce
Votes: 1
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Instructions
Dinner Rolls
  1. Dissolve yeast & sugar in lukewarm water & allow to sit a few minutes until frothy. Add oil, salt, & 2 1/2 cups flour, beat until smooth. Stir in enough remaining 1/2 cup flour to form a stiff dough..
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning to grease the top. Cover: let rise in a warm place until doubled, about an hour.
  3. Punch down the dough. Divide the dough into 18 pieces. Pinch the ends of each dough piece together in the center. Place seam side down. Use the palm of your hand to gently roll each dough ball until smooth and round.
  4. Place the dough balls in a parchment lined baking dish. Cover & allow rise until doubled in size, about 30 minutes.
  5. Preheat the oven to 350F.
  6. Lightly brush with egg wash. Bake until golden brown, 20-25 minutes. Remove rolls to a wire rack.
Meatballs
  1. Preheat oven to 350 F.
  2. In a large bowl, combine all ingredients for the meatballs & mix well. Divide mixture into 18 meatballs & place on a foil lined baking tray. Bake 35 minutes or until meatballs are cooked through. Remove from oven & set aside.
White Sauce
  1. In a saucepan, cook butter & flour until bubbly. Slowly add broth & cream; boil for a FEW minutes, add soy, salt & pepper. Set aside.
Assemble & Bake
  1. Hollow out the top of each roll with a sharp knife. The hole will need to be slightly bigger than the meatballs, but not so deep that you puncture the bottom.
  2. Set the rolls into a 9×13" baking pan which has been coated with non-stick cooking spray. Set aside.
  3. Whisk together garlic butter ingredients. Using the back of a teaspoon, liberally smear the holes of the dinner rolls with the garlic butter. Use all of the butter evenly into each dinner roll.
  4. Spoon about a tablespoon of the prepared sauce into each of the hollowed out dinner rolls. Place a cooked meatball into each hole. Top each meatball with the remaining sauce mixture. Evenly distribute the cheese over each of the dinner rolls. Sprinkle on the Italian seasoning.
  5. Bake for 10-12 minutes, or until the cheese is melted and bubbly. Remove from oven.
  6. Using a sharp knife, slice between each dinner roll. Garnish with parsley if you wish.
Recipe Notes
  • For a QUICK & EASY meal use:
  • 12 (store bought) dinner rolls
  • 12 frozen meatballs, cooked
  • FOR SAUCE: 
  • 1/2 cup dried tomato paste
  • 2 cups marinara sauce
  • 1 Tbsp olive oil
  • NOTE: I found for the original recipe it was easier to make the meatballs & sauce first, then the rolls. Just a suggestion!

Lemon Chicken in Dill Cream Sauce

Dill is an herb I have always favored. Due to its tangy taste and fragrance this herb has two groups of fans: those who are enthusiastic about it and those who push the plate aside in disgust if there is even a sole leaf of dill in the meal.

The herb is native to southern Russia, western Africa and the Mediterranean region.

In the 1st century Rome, dill weed was considered a good luck symbol. Ancient Egyptians used it to ward off witches. To the Greeks, dill signified wealth. Many cultures cultivated it for medicinal qualities, particularly its ability to soothe an ailing stomach.

Dill is a unique plant in that both its leaves and seeds are used as a seasoning. The thin, feathery green leaves become the aromatic herb called dillweed, and the oval flat seeds the more pungent spice referred to as dill seed.

The flavor of dill weed resembles the licorice-like flavor of mild caraway or fennel. The plant is, in fact, often mistaken for fennel fronds.

The classic combo of fresh lemon and dill create a quick Greek-inspired pan sauce for these simple sautéed chicken thighs.

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 Lemon Chicken in Dill Cream Sauce
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Cuisine American
Keyword lemon chicken in dill cream sauce
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Chicken
Creamy Dill Sauce
Course Main Dish
Cuisine American
Keyword lemon chicken in dill cream sauce
Servings
Ingredients
Chicken
Creamy Dill Sauce
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 375 F.
  2. Season chicken with salt & pepper to taste along with oregano, basil & garlic powder. Combine butter & oil in a large skillet. Once butter is melted add honey & stir to combine.
  3. Add chicken to pan, brown chicken 2-3 minutes on each side. Transfer chicken to a baking dish (it won't be cooked through at this point). Add butter & garlic; sauté for 1 minute until fragrant. Add chicken broth, cream & lemon juice & whisk over medium heat to form a smooth sauce.
  4. Pour sauce over chicken in baking dish & bake for 15 minutes or until chicken is cooked through. Remove from oven, sprinkle dill over the chicken & sauce. Add cracked pepper to taste & serve.
Recipe Notes
  • Being rice lovers, I cooked some long grain rice & used it as a base under our lemon chicken & dill sauce before baking it. Real tasty!

Cheesy Everything Spice Crackers

Crackers and cheese are one of life’s true snacking pleasures. They have been around for almost two centuries since they first made a debut as an after-dessert course in restaurants in the 1850s. Today, this classic duo is still going strong in everything from lunchboxes to the most elegant charcuterie boards.

Crackers are available in different shapes and sizes. Some can be round, rectangular, or even irregular in shape. John Pearson, who invented crackers, will always be credited for baking the first cracker at a time when it wasn’t even in anyone’s imagination. He used only three basic ingredients. Later on, more ingredients were added to the recipe that gave a different flavor to the crackers.

Crackers are one of the most versatile snacks around, and these cheese crackers are no different! There’s something about a homemade version of a store-bought snack that’s amazingly delicious. By making crackers at home, you can skip over the artificial flavorings, sugars and preservatives and stick to the good stuff—

These crackers are buttery, crunchy, savory, so cheesy, and sprinkled with that addictive spice known as everything bagel seasoning. You will love these!!

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 Cheesy Everything Spice Crackers
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Keyword cheesy everything spice crackers
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CRACKERS
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Keyword cheesy everything spice crackers
Servings
CRACKERS
Ingredients
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Rating: 5
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Instructions
  1. Preheat oven to 350 F.
  2. In the bowl of a food processor, pulse together flour, salt, pepper, garlic powder & smoked paprika. Add the butter & pulse 5-7 more times or until butter is incorporated into flour & no large pieces remain. It should look like coarse meal. Add the cheeses & pulse a couple more times until combined. With the machine running, stream in 1/4 cup of the half & half until mixture comes together in a ball. Divide ball in half.
  3. Take one half & roll out to about an 1/8-inch thick between two sheets of parchment paper. Transfer dough, along with bottom piece of parchment to a baking sheet. Use a sharp knife to cut out 2 x 2-inch crackers & use a fork to prick each one a few times. Brush the crackers lightly with remaining half & half & sprinkle with 1 Tbsp of everything spice. Repeat with remaining dough.
  4. Bake on middle rack for 20-25 minutes or until crackers are a light golden brown. They continue to crisp as they sit. Store in an airtight container for up to 5 days.
Recipe Notes
  • Don't hesitate to substitute a different cheese in for the cheddar & Romano such as fontina, asiago, parmesan, gruyere or an aged gouda if you prefer.