Baked Cheesy Ground Beef Stuffed Potatoes

For the most part, a baked potato with a pat of butter and a little salt is just great on its own. But stuff them with an assortment of savory ingredients such as shrimp, oysters or ground meat and it easily constitutes a whole meal.

I think my first encounter with this idea came when the Wendy’s restaurant chain introduced the Stuffed Baked Potato to their menu in 1983. Their original goal was to give the customer another choice or alternative to the same old ‘fries’. I think it retailed for 99 cents at the time. The one I remember having a couple of times was with cheese sauce and fresh broccoli. It tasted great to me, not being a fried food lover.  Of course, since then the whole concept has been ratcheted up in both flavor and eye appeal.

This version is browned ground beef in a cheesy mustard béchamel sauce served over baked potatoes. Makes such a super good meal with a bit of steamed broccoli.

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Baked Cheesy Ground Beef Stuffed Potatoes
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Instructions
  1. Pre-heat the oven to 400 F.
  2. Wash the potatoes & pat dry. Prick with a knife or the tines of a fork, place on the oven rack and bake for approximately 45 minutes or until tender.
  3. While the potatoes are cooking, brown the ground beef in a large skillet. Season with 1/4 teaspoon of salt & set aside.
  4. In a separate pan, add 1 tablespoon of the butter & the diced onion. Cook on medium low heat, stirring often, until the onions begin to caramelize. Add the minced garlic, continue cooking for another minute and then remove from the heat. Add the cooked onion & garlic mixture to the cooked ground beef.
  5. In the pan, melt the remaining 3 tablespoons of butter & whisk in the flour. Cook for a minute to make a roux. Slowly whisk in the beef stock, milk, Worcestershire sauce, mustard, salt, ground black pepper & shredded cheddar cheese. Continue cooking & stirring, on low heat, until the mixture begins to thicken. Add the beef mixture into the sauce.
  6. When the potatoes are cooked, slice open and pour on the cheesy beef mixture. Garnish with parsley if you wish. Serve hot.

Salmon Wellington

HAPPY EASTER!

Easter is here and Salmon Wellington is the perfect holiday meal! The richness of the mushroom duxelles, pairs perfectly with the hearty salmon fish fillet and scallops and the buttery puff pastry just takes this dish to the next level.

Mushroom duxelles is an intensely flavored combination of finely chopped mushrooms, shallots, and fresh herbs such as thyme or parsley that are slowly cooked to a paste-like consistency. French in origin and named after the marquis d’Uxelles, this mushroom condiment is traditionally used in the preparation of beef Wellington, but it can also be used to flavor soups and sauces as well as to fill omelets and ravioli. 

Wellington fillet as we know it today was first made famous by the American chef and star Julia Child, who introduced the filet de bśuf en croûte, the French crust beef fillet, as ‘Filet of Wellington Beef’ during her TV show ‘The French Chef’, on the 1965 New Year’s Eve episode. From that day on, the recipe began to appear in various recreational circles in North America, as well as being taken up in the most important cookbooks.

A Salmon Wellington is a copycat version of the popular English ‘Beef Wellington’. Because puff pastry takes about 20 minutes to bake (salmon takes 12-15 minutes), keep the salmon refrigerated until you’re ready to assemble. Starting with cold salmon ensures it doesn’t overcook. To prevent the bottom from getting soggy, pat dry the salmon thoroughly before assembling. Also, make sure to cut slits on the puff pastry once assembled to allow the steam to escape. Don’t open the oven until ready since puff pastry needs full consistent heat to bake into flaky layers.

You’ll be so impressed when it’s time to take it out of the oven because it just looks amazing. However, you’ll be more impressed with how it tastes. Just like an elegant and flavorful fish pie!

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Salmon Wellington
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Instructions
Mushroom Duxelles
  1. In a food processor, pulse the mushrooms to a roughly diced consistency,15-20 seconds. In a saucepan, melt 2 Tbsp butter over medium-high heat. Add mushrooms, a heavy pinch of salt & pepper, shallots, garlic, rosemary & thyme. Sauté until moisture from the mushrooms has evaporated, about 15 minutes. Transfer to a bowl & set aside.
Scallop Filling
  1. In a small bowl, combine the scallops (or shrimp), cream, onions, parsley, dill, garlic, pesto, salt & pepper. In another small bowl, beat egg white on medium speed until soft peaks form; fold into scallop mixture.
Assembly
  1. Preheat oven to 400 F. Line a 15 x 10 x 1-inch baking sheet with parchment paper.
  2. On a lightly floured surface, roll each pastry sheet into a 12 x 10-inch rectangle. Cut each sheet into FOUR- 6 x 5-inch rectangles. Divide mushroom mixture evenly & spread over 4 pieces of pastry leaving a 1/2-inch border.
  3. Center the salmon pieces on top. Next, top each salmon piece with a quarter of the scallop filling.
  4. Top each with a pastry rectangle & crimp to seal. With a sharp knife, cut several slits in the top to let steam escape. Place on the baking sheet & brush with egg wash. Bake for 20-25 minutes or until a thermometer reads 160 F.
Dill Cream Sauce
  1. While salmon is baking, mix all sauce ingredients & refrigerate until serving time.

Reuben Naan Pizza w/ Corned Beef & Dijon Béchamel Sauce

The ‘Reuben’ is a deeply early 20th century American Midwestern creation. Not everyone agrees on the exact recipe for a Reuben, but there are a couple of key components that most seem to agree upon: sauerkraut and Swiss cheese. The meat can be either corned beef or pastrami, the bread can be rye or otherwise, and dill pickle slices can be either added or omitted. The spread is also a point of contention, with some choosing Russian dressing, another choosing Thousand Island dressing and yet another Dijon mustard. 

Enter Dijon béchamel sauce! This Reuben Naan bread pizza is similar to the sandwich except that the spread is Dijon béchamel sauce rather than a dressing. It’s topped with sauerkraut, provolone, Swiss cheese and corned beef. 

Béchamel is a standard white sauce and one of the five ‘mother’ sauces of classical cuisine. Dijon béchamel makes a great alternative to pizza sauce.

Dijon mustard is a traditional mustard of France, named after the town of Dijon in Burgundy, France. When you think of Burgundy you probably think of its world-famous wine, and the region’s wine is part of the reason Dijon mustard was born. Mustard-making became an industry in France’s wine regions because mustard seeds provide essential nutrients to grapevines, so they were planted as a complementary crop. The condiment was then produced in these areas by mixing mustard seeds with wine must, a wine byproduct.

Dijon mustard has always felt like the fanciest mustard for some reason. That’s not to say Dijon is better than other mustards; everyone has their tastes, but compared to yellow mustard or a spicy brown, Dijon has always carried an air of refinement and complexity. Honey mustard is the party crowd-pleaser, and whole grain mustard is the rustic workman, but Dijon is as cosmopolitan at home in a vinaigrette as it is atop a sausage.

By most culinary standards, mustard is an ancient condiment. Before it was made in France, it was grown and used as a spice in Egypt and the ancient Middle East, dating back to almost 3000 B.C.

Still, it took 500 more years for true Dijon mustard to be born. Mustard was made in a variety of ways around France, and over time, vinegar replaced grape must as the common additive. Then in 1856, a citizen of Dijon named Jean Naigeon started using yet another wine product, verjus, (translates to ‘green juice’ in French. It is a middle ground between vinegar and grape juice, made from the juice of unripened wine grapes) in place of vinegar, which gives Dijon mustard its unique heat.

Since July 15, 2009, eighty percent of the mustard seeds used in the manufacture of contemporary Dijon mustard come from Canada. Due to smaller than usual Canadian crop of mustard seeds in 2021, a shortage of Dijon mustard began in France in 2022. The shortfall in Canadian production was caused by a heatwave, attributable to climate change. The shortage has been exacerbated by customers stockpiling.

Nevertheless, I managed to secure some for this unique Rueben pizza!

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Reuben Naan Pizza w/ Corned Beef & Dijon Béchamel Sauce
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Dijon Béchamel Sauce
  1. In a large saucepan over medium heat, melt butter. Add the flour & whisk for 1 minute. Add 1/2 of the milk & whisk until smooth. Whisk in remaining milk. Bring to a boil. Add salt, pepper & nutmeg. Reduce heat & simmer for 10 minutes, stirring occasionally. Whisk in Dijon mustard until combined. Remove from heat & set aside.
Assembly & Baking
  1. Preheat oven to 350 F.
  2. Lay out Naan breads on a baking sheet. Spread sauce over each one liberally.
  3. Arrange corned beef on top of sauce. Sprinkle pizzas evenly with Swiss & provolone.
  4. Bake for 12-15 minutes or until the crust is crispy. Remove from oven & top with caraway seeds & red pepper flakes if you wish.

Garlic Salmon w/ Roasted Veggies

HAPPY NEW YEAR TO EVERYONE!

Food has always been a powerful symbol especially at the start of a new year. Fish on New Year’s Day is like turkey at Christmas.

People all around the world eat a variety of traditional foods from grapes to lentils, to smoked fish at the stroke of midnight. Fish have also been linked to prosperity or wealth with their scales round and abundant like money. Because fish swim forward, they’re considered a lucky food and represent progress. Not only that, but salmon travel in schools, which is supposed to symbolize prosperity. 

There is also a German tradition of eating fish for the New Year’s Eve dinner, and keeping a fish scale from a carp in your wallet all year to ensure wealth for the whole family.

New Year’s celebrations bring thoughts of new beginnings, letting go of the past and a future of wealth and good fortune.

Whatever food you chose to have today, enjoy it to the fullest with family & friends as we enter this new year.

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Garlic Salmon w/ Roasted Veggies
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Instructions
  1. In the microwave, bake potatoes with skin on until almost done. Remove & carefully cut into wedges. Set aside. Take beans out of freezer.
  2. Preheat oven to 325 F.
  3. Spread salmon with mustard; sprinkle with salt & pepper.
  4. In a skillet over medium-high, heat oil & add garlic. Cook, stirring often until garlic is fragrant & light golden brown, about 2 minutes. Pour hot oil over salmon on a large baking sheet. Place potato wedges at one end & spread out beans on the other. Sprinkle potatoes & beans with salt & pepper.
  5. Roast until salmon flakes easily with a fork & vegetables are tender & roasted. Remove from oven.
  6. Transfer salmon to a platter; sprinkle with tarragon & chives. Arrange vegetables on platter & serve.

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
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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.

French Onion Pork Chops

French Onion Soup has two contrasting theories (or myths) concerning its creation. References for the soup date back to the Romans. The modern recipe, based on caramelized onions in a rich, beef broth, originates from 18th century France.

In the 1960s, French onion soup underwent a resurgence in popularity, no doubt because of the North American interest in French cuisine at that time.

The onion is the most widely used vegetable in all cuisines. Pungent when fresh, their sugars break down with heat and, when cooked for a long period of time, start to caramelize. This process produces the rich brown flavor and depth of a French onion soup.

French onion soup is an incomparably delicious and heartwarming dish of minced onions and beef stock, toasted bread croutons, and grated & grilled Comté cheese served on top.

Today, I’m using that French onion soup concept and incorporating it into a pork chop meal. Should be good!

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French Onion Pork Chops
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Course Main Dish
Cuisine American
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Instructions
  1. Preheat oven to 325 F.
  2. In a large oven proof skillet over medium heat, caramelize onions in the olive oil with thyme sprigs, about 15 minutes, stirring occasionally. Add beef broth, butter, salt & pepper. Simmer to reduce broth about 5 minutes. Remove caramelized onions to a bowl & keep warm. Wipe out skillet with a paper towel.
  3. Pat the pork chops dry with paper towel. Spread Dijon mustard on both sides of the chops & season each with salt & pepper. Return the skillet to medium-high heat, brown the pork chops on both sides (approximately 3 minutes per side). Remove chops to a plate.
  4. Deglaze the skillet with the red wine, making sure to scrape up the brown bits on the bottom of the skillet. Return the caramelized onions to the skillet along with the browned pork chops.
  5. Place the skillet in the oven & cook for 25 minutes. Remove the skillet from the oven & top each chop evenly with the cheese. Return skillet to the oven & cook until cheese is lightly browned & melted, about 5 minutes.
  6. Garnish with additional thyme, if desired. Serve.

Beef Stroganoff French Bread

The original recipe of beef stroganoff did not include paprika or mushrooms, but both are a popular variation on the theme, as is the practice of serving beef stroganoff over egg noodles.

In the 50s and 60s, the famous stroganoff saw quite a bit of popularity in North America, but with the passage of time the image was marred by the availability of canned cream of mushroom soup and poor cuts or pieces of meat that were ‘slopped’ over cooked noodles or rice and is served in school cafeterias.

This dish saw so much popularity, it actually became an iconic food and cuisine. But unfortunately, it was this cafeteria version of this delicious dish that everyone in North America came to associate with the name.

As with so many dishes as time passes, every variation adds a different twist on the classic. In Australia and the UK, the recipe of beef stroganoff is quite similar to that of North America and is simply eaten with rice.

In the British restaurants, beef stroganoff is cooked to a creamy consistency and then served with a white wine while the authentic or original stroganoffs, which are similar to red stews, are generally served with scoops of sour cream.

In Portugal & Brazil, beef stroganoff is better known as ‘estrogonofe,’ and is cooked with tomato paste, beef strips or dices, with mushrooms, onions and with heavy whipped cream.

Chicken Stroganoff, made with the strips of chicken breast is also famous in Brazil, which is known as ‘fricassee,’ and it is served with crispy straws of potatoes & white rice. In Sweden, sausage stroganoff is more common.

Some other variations of beef stroganoff are also made with canned sweet corn, with ketchup and wine. This dish is also served creatively in crepe fillings or as toppings for all kinds of pizzas and with baked potatoes.

I’m making our beef stroganoff with ground beef as well as some of the classic ingredients. Instead of serving it with French bread, we are having it inside the French bread.

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Beef Stroganoff French Bread
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Instructions
  1. In a saucepan, heat olive oil over medium heat. Sauté mushrooms with 1 tsp salt & pepper; add thyme. Cook until mushrooms are golden, approximately 4 minutes. Remove from pan & set aside.
  2. Preheat oven to 350 F.
  3. To the saucepan, add butter, onions & garlic & sauté 2 minutes. Add ground beef & cook until browned, approximately 4 minutes. Add flour, paprika & remaining 1 tsp salt. Add beef broth, sour cream & mustard; mix thoroughly & add reserved mushrooms.
  4. Fill hollowed French loaf with stroganoff & top with shredded cheese. Place on a foil lined baking sheet & bake for 20 minutes until cheese is golden & melted.
  5. Sprinkle with sliced green onions & serve immediately.

Crown Roast of Pork

HAPPY EASTER!

Turkey at Thanksgiving. Prime rib at Christmas. Brisket at Hanukkah. Ham at Easter. Candy at Halloween. Holiday food pairings make each separate celebration special—and something special we look forward to each year.  One reason ham became the meat of choice for Easter dinner is because it was available. Historically, pigs were slaughtered in fall and cured over the winter. They were ready to eat once spring arrived and the Lenten fast ended. Today ham is available year-round and while Brion loves pork chops, ham is definitely not a meat he enjoys. Enter the pork crown roast ….

With its skyward-reaching ribs, a regal crown roast makes a stunning Easter dinner centerpiece.

Charred sticks of bone jutting from a wreath of fork-tender meat make this main seem medieval – as well as fit for a king and queen. There’s just something about a crown roast that makes it look like it belongs in the center of a long table in the dining room of a drafty castle filled with tapestries and enormous fireplaces.

The presentation is solely for appearance. If you can roast a turkey, you can prepare a majestic crown roast of pork.

Marinate the roast overnight or season it simply with salt and pepper, then tuck it into the oven. The interior space of the crown is a perfect spot for stuffing, making a beautiful presentation. Set it on a bed of greens or herbs, tuck in a few cranberries & persimmon slices around the rim and there you have it! Carving a crown roast is no more effort than slicing straight down between the rib bones.

Crown roast of pork is made from the rib portion of the loin. The meatiest part of the ribs forms the stable base of the crown. Common fears with making any roast are overcooking and drying it out or cooking it unevenly. If you roast a crown roast in a low & slow oven, you can get the entire roast pretty much exactly at the proper temperature from edge to center.

To enjoy with our meal, I’ve added some spiced cranberries. Now this is not just your basic cranberry sauce. Brion came home with a spiced cranberry liqueur to try so I couldn’t resist putting some in the cranberries. Wow, what an upgrade!

The distillery it comes from is located in the heart of Barrhead, Alberta. ‘West of the 5th’ was started by brothers Nathan and Caleb on their family farm in 2018. The family grows over 10-acres of fresh fruits to be used as flavoring in their award-winning moonshines. In just four short years of operating the distillery, the brotherly band have brought home five provincial recognition awards for their spirits.

With that being said, let’s enjoy & appreciate our Easter meals as we anticipate spring & the coming of a new season.

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Crown Roast of Pork
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Course Main Dish
Cuisine American
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Ingredients
Roast
  • 4-5 kg (13 Ribs) pork crown roast Frenched & prepped by butcher or yourself if you prefer.
Savory Stuffing
Fingerling Potatoes
Baby Carrots
Snow Peas
Course Main Dish
Cuisine American
Servings
Ingredients
Roast
  • 4-5 kg (13 Ribs) pork crown roast Frenched & prepped by butcher or yourself if you prefer.
Savory Stuffing
Fingerling Potatoes
Baby Carrots
Snow Peas
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Instructions
Marinade
  1. The night before roasting meat, combine all marinade ingredients in a medium bowl. Spread marinade generously over entire roast, including bottom & between rib bones. Place roast in a large dish, cover with plastic wrap & refrigerate overnight.
Spiced Cranberries
  1. In a medium nonstick saucepan, combine all ingredients. Bring to a boil. Lower heat & cook until reduced & slightly thickened, about 20 minutes. Remove from heat, take out cinnamon sticks & cool. Refrigerate until ready to serve.
Stuffing
  1. Peel & cook potatoes, drain & mash. Set aside. Chop veggies. In a saucepan, melt butter & sauté veggies with herbs, salt & pepper. Remove from heat; combine with bread cubes, mashed potatoes & chicken broth. Add only enough chicken broth until it is moist but not mushy or falling apart. Mine usually takes the whole 2 cups. Refrigerate until ready to use.
Cooking Crown Roast
  1. Remove marinated roast from refrigerator & allow to sit at room temperature for 30 minutes before roasting.
  2. Preheat oven to 250 F. Adjust oven rack to a lower position. Place the roast on a wire rack set in a rimmed baking pan. Transfer to oven & roast until internal temperature reaches 160 F , about 8 hours. Remove from oven.
  3. Increase oven temperature to 350 F.
  4. Fill the center of the crown with prepared stuffing, mounding it slightly. Return roast to oven & roast until both roast & stuffing are browned & crispy on the exterior, about 15-20 minutes. Remove from oven, tent with foil, allow to rest for 15 minutes as it reaches the internal temperature of 165 F.
  5. Remove strings & carve by slicing in between each rib & serve with pork gravy & spiced cranberries. If you have extra stuffing, bake for about 30 minutes in a buttered casserole dish for a future meal.
Roasting Veggies
  1. While the crown roast is cooking, prepare veggies. Since you are using a 'low & slow' cooking temperature it will be necessary to stove top 'roast' the potatoes & carrots.
Fingerling Potatoes
  1. Wash & place potatoes in a glass microwave safe bowl. Microwave for 8 minutes. Remove & allow to cool for a few minutes. Heat skillet to a medium heat & add butter. Sauté the potatoes & add seasonings to taste. Cook for about 6-8 minutes until the potatoes are softened & browned.
Baby Carrots
  1. Steam carrots in microwave for a few minutes to partially cook them. Heat olive oil in a large skillet over medium-high heat. Add baby carrots, sprinkle with salt & pepper. Cook, stirring occasionally, until carrots are browned in spots & tender crisp, 6-8 minutes. Add apple cider vinegar & honey to skillet. Cook, stirring often, until liquid is syrupy & carrots are evenly coated, about 1 minute. Remove from heat & sprinkle with fresh thyme leaves.
Snow Peas
  1. Rinse, drain & trim snow peas. Heat a skillet over medium high heat, about 2-3 minutes. Add the olive oil & trimmed pea pods. Move them around to coat in oil, let them sear for a few minutes, stirring occasionally to avoid excessive browning. Add the minced garlic, stir again & let mixture become fragrant, about 30-60 seconds. Add the water & stir to move the snow peas around, Let the water evaporate & steam the pods, cooking them through, about 2-3 minutes. Season with salt & pepper to taste.
Recipe Notes
  • Depending on the amount of people you are serving the roast to, the amounts of veggies may need to be increased.
  • Roasting at this low, slow temperature produces the most incredibly tender roast you could imagine. I always use this same theory when roasting baby back ribs & get super tender ribs as well.

Lemon Roasted Chicken Thighs & Potatoes

Lemon and chicken are natural companions. Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin. I venture to say lemon mixed with chicken is largely Mediterranean in origin. Versions of lemon chicken usually with the additions of olive oil, butter, garlic, and sometimes white wine are found in Italian, Greek, Levantine, and Persian cooking.

Roast chicken thighs are a simple and satisfying meal anytime. Roasting the potatoes in the same pan with the meat gives the potatoes that extra boost from the lemony chicken juices. In little more than an hour you have a great meal on the table.

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Lemon Roasted Chicken Thighs & Potatoes
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Instructions
  1. Preheat oven to 425 F.
  2. In a large bowl, mix together oil, lemon zest & juice, oregano, paprika, Dijon mustard & garlic. Add chicken & potatoes to oil mixture & toss to coat.
  3. On a large parchment lined baking sheet, arrange chicken & potatoes. Season with sea salt & pepper. Cover with foil & roast for 45 minutes.
  4. Remove foil & toss potatoes making sure to spoon excess liquid over chicken & potatoes. Arrange lemon slices over chicken thighs & continue to cook, uncovered for another 20 minutes or until potatoes & chicken are cooked.
  5. Remove from oven, tent with foil & let rest for 5 minutes before serving.

Asian Pork Chops

Plum sauce is one of several commonly used Chinese condiments. The sauce is both sweet and tangy, allowing the product to work well in a number of different applications.

The basic plum sauce is made using plums that have been allowed to ripen to the point where the flesh of the fruit is at its sweetest. As part of the preparation, the skin of the plum is usually removed by immersing the whole plums in hot water for a short period of time, allowing the skin to be peeled away from the fruit with relative ease.

Often you will find plum sauce made from other fruits, most commonly apricots. Or made from a combination of apricots & plums. It is also common to add other seasonings to plum sauce like garlic, star anise or Chinese 5-spice powder. The additional seasonings add different nuances to the flavor of the sauce and vary depending on the tastes of whoever is preparing it.

In this particular recipe, I’m using plum sauce as an ingredient in my sauce mixture rather than on its own. The combination creates a unique Asian flavor for the pork.

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Asian Pork Chops
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Course Main Dish
Cuisine American, Asia
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Course Main Dish
Cuisine American, Asia
Servings
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Instructions
  1. In a large skillet, brown chops in oil. Combine the plum sauce, orange juice, soy sauce, garlic, mustard, ginger & pepper; pour over chops.
  2. Bring to a boil. Reduce heat; cover & simmer for 15-20 minutes or until tender.
  3. Remove pork chops to serving platter & drizzle with sauce. Sprinkle with sliced green onions & sesame seeds. Serve with steamed rice.