Turkey Breast w/ Quinoa Mushroom Stuffing

SEASON’S GREETINGS!

The Christmas season makes us reflect on many different things; to live life a little more grateful, more hopeful and a little more peaceful. It is a time to connect with friends and loved ones to enjoy the traditions we grew up with. 

Today, December 25th, our family celebrates my sister Rita’s birthday as well as Christmas. I have fond memories of her Christmas Eve family birthday ‘parties’. On the eve of Christmas, our family would go to church. After returning home, we were joined by some family friends to have birthday cake and homemade root beer. My parents wanted my sister to always have this special time to honor her birthday apart from the Christmas festivities.

As I write about this memory, something else comes to mind. Our church at that time, was a small, old building. For the choir it had a small loft. As long as I can remember, the same lady played the organ as well as directing the choir members in song. She in turn, had a teenage daughter gifted with an unbelievable voice. One of the highlights of the Christmas service was to hear her sing a solo version of ‘Oh Holy Night’. You could hear a pin drop; it was breathtaking how angelic and beautiful her voice was. I get emotional even now remembering it.

The strange and fascinating story of ‘O Holy Night’ began in France, yet eventually made its way around the world. This seemingly simple song, inspired by a request from a clergyman, would not only become one of the most beloved anthems of all time, it would mark a technological revolution that would forever change the way people were introduced to music.

In 1847, Placide Cappeau de Roquemaure was the commissionaire of wines in a small French town. Known more for his poetry than his church attendance, it probably shocked Placide when his parish priest asked the commissionaire to pen a poem for Christmas mass. Nevertheless, the poet was honored to share his talents with the church.

In a dusty coach traveling down a bumpy road to France’s capital city, Placide Cappeau considered the priest’s request. Using the gospel of Luke as his guide, Cappeau imagined witnessing the birth of Jesus in Bethlehem. Thoughts of being present on the blessed night inspired him. By the time he arrived in Paris, ‘Cantique de Noel’ had been completed.

Moved by his own work, Cappeau decided that his ‘Cantique de Noel’ was not just a poem, but a song in need of a master musician’s hand. Not musically inclined himself, the poet turned to one of his friends, Adolphe Charles Adams, for help.


The son of a well-known classical musician, Adolphe had studied in the Paris conservatoire. His talent and fame brought requests to write works for orchestras and ballets all over the world. Yet the lyrics that his friend Cappeau gave him must have challenged the composer in a fashion unlike anything he received from London, Berlin, or St. Petersburg.

As a man of Jewish ancestry, for Adolphe the words of ‘Cantique de Noel’ represented a day he didn’t celebrate and a man he did not view as the son of God. Nevertheless, Adams quickly went to work, attempting to marry an original score to Cappeau’s beautiful words. Adams’ finished work pleased both poet and priest. The song was performed just three weeks later at a Midnight Mass on Christmas Eve.

Since that first rendition at a small Christmas mass in 1847, ‘O Holy Night’ has been sung millions of times in churches in every corner of the world. And since the moment a handful of people first heard it played over the radio, the carol has gone on to become one of the entertainment industry’s most recorded and played spiritual songs. This incredible work has become one of the most beautiful, inspired pieces of music ever created.

For our turkey stuffing today, I decided to go with something a bit different. The quinoa-mushroom stuffing can be made to stuff the bird or served as a standalone side-dish.

BIRTHDAY WISHES WITH LOVE TO YOU RITA. HOPE YOU, RICK & AMBER HAVE A WONDERFUL DAY!

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Turkey Breast w/ Quinoa Mushroom Stuffing
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Ingredients
Quinoa Mushroom Stuffing
Turkey
Servings
Ingredients
Quinoa Mushroom Stuffing
Turkey
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Instructions
Stuffing
  1. Cook & mash potatoes. Prepare gravy mix as directed on pkg. Set aside.
  2. Cook the quinoa in a small pot by bringing the quinoa & water to a boil. Cover & reduce heat to very low & cook for about 20 minutes. Remove lid & set aside.
  3. Heat a saucepan, add the onions & sauté for 2-3 minutes, adding just a Tbsp of water at a time if the onions stick, stirring frequently. Add celery, mushrooms, onion & garlic powder, poultry seasoning & dried basil. Sauté for 5 minutes.
  4. Add about 1/4 cup water, fresh herbs, chard & cranberries. Cook about 5 minutes more, stirring occasionally.
  5. In a large bowl, mix cooked quinoa with mashed potatoes, vegetable/spice mix & gravy to make a moist stuffing consistency. Set aside while you prepare turkey breast.
Turkey Breast
  1. Preheat oven to 350 F.
  2. Lay turkey breast on a clean work surface so that it lies open & flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten into an even thickness all over. Discard plastic wrap.
  3. On one half of the turkey breast spread a thick layer of stuffing. Fold the adjoining half of the turkey breast over all. Fasten with metal skewers if you wish to help keep the stuffing enclosed.
  4. Place a wire rack in a roasting pan & lay stuffed turkey roast on it. Combine herb butter ingredients & brush over turkey breast. Roast uncovered, until turkey reaches an internal temperature of 180 F. about 1 1/2 - 2 hours. Cover loosely with foil if top browns too quickly.
  5. Place any extra stuffing in a buttered casserole & bake for about 30 minutes.
  6. Remove turkey breast from oven, tent with foil & allow to rest for about 5-10 minutes. Remove skewers & slice. Serve with cranberry sauce.

Benedictine Liqueur Christmas Braid

Christmas bread has a lot of different interpretations. The most traditional iterations involve sugar and spice, and often—but not always—yeast, and ultimately have strong cultural associations and country ties. One thing we can all agree on is that Christmas bread is celebratory, whether or not we observe the holiday. From the unleavened matzo of Passover to the German stollen of Christmas, from the British hot cross buns baked on Good Friday to the Russian kolach baked for any special occasion, bread in its many forms brings people together, linking traditions and generations.

The scent of Christmas spices, bread baking, and fresh-cut pine define holiday memories. Generations ago, the rich dough itself – lush with butter, eggs, dried fruit, sugar – relayed a cook’s generosity, her willingness to share the most precious ingredients in her pantry. The time and effort it took to make and bake the Christmas loaves expressed the cook’s devotion and love.

Last year, I was introduced to the liqueur known as Dom Benedictine. After doing much research into this interesting liqueur, I incorporated it in some savory and sweet recipes. We really enjoyed them so this year I was interested in doing a bit of recipe development to create a Christmas bread with it.

The story of Benedictine dates back to 1510 when a Venetian monk of the Abbey of Fécamp, Dom Bernardo Vincelli, created an elixir intended to support good health. It includes a combination of 27 herbs and spices derived from plants from around the globe, including juniper, myrrh, saffron, vanilla, thyme, coriander and more. The liqueur tastes primarily of honey and baking spices, with citrus peel, herb, and stone fruit notes.

So here you have it, my newly created Christmas bread tradition. Hope you can try it and enjoy it as much as Brion & I have.

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Benedictine Liqueur Christmas Braid
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Bread Dough
Lemon Glaze
Servings
SERVINGS
Ingredients
Bread Dough
Lemon Glaze
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Instructions
  1. Marinate raisins, candied fruit & cranberries in Benedictine liqueur overnight, Stir occasionally.
  2. Dissolve yeast in 1/4 cup lukewarm water with 1 tsp sugar. Set aside for 5 minutes.
  3. In a large bowl, sift 2 cups of the flour. Stir in yeast mixture & lukewarm milk. Cover with plastic & let stand in a draft free place until doubled in volume, about 1 hour. Punch down firmly & work in beaten eggs, 1/2 cup sugar, lemon zest, vanilla & pieces of softened butter.
  4. Sift remaining 3 cups of flour with salt, cinnamon & cardamom & work 2 cups in to form a soft dough. Turn dough onto a lightly floured work surface. Knead in remaining cup of flour & fruit mixture. This becomes a very soft & buttery dough but is not sticky.
  5. Invert the dough onto a lightly floured work surface & dust with flour. Cut the dough into four equal pieces & then stretch & roll each piece into a rope about 20 inches long. Lay the ropes parallel to one another (vertically). Pinch them tightly at the top, then fan them out.
  6. Begin by taking the strand farthest to the right & weave it toward the left through the other strands using this pattern: over, under, over. Take the strand furthest to the right & repeat the weaving pattern again: over, under, over. Repeat this pattern, always starting with the strand farthest to the right, until the whole loaf is braided, Tuck the ends under to give the loaf a finished look.
  7. Carefully transfer the braided loaf to a parchment-lined 13x18-inch baking sheet, brush with egg wash. Cover the loaf loosely with plastic wrap & allow to rise in a warm, draft-free spot until about 1 1/2 times the size, about 1-2 hours. Toward the end of the rising time, preheat the oven to 350 F. & set an oven rack in the middle position.
  8. Gently brush risen dough again with egg wash. Place in an air-bake pan to prevent the bottom crust from browning too much.
  9. Bake 40-45 minutes or until a nice golden brown. Cool on a wire rack. Combine powdered sugar & lemon juice/zest to make glaze. When braid is completely cool, brush loaf with lemon glaze & decorate to your liking.
Recipe Notes
  • To see a more in-depth article on Dom Benedictine Liqueur, check out my blog from December 21/2022 - Benedictine Liqueur Cupcakes.

Apple Maple Boursin Muffins w/ Sweet Potato

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 am doing a bit of recipe development with Apple Maple Boursin. The apple flavor and the silkiness of maple syrup perfectly complement Boursin’s incomparable texture along with some sweet potato, dates and dried cranberries. The whole combination creates an exceptional sweet and savory cheese muffin. Brion & I really enjoyed my new muffin creation.

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Apple Maple Boursin Muffins w/ Sweet Potato
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Instructions
Topping
  1. In a small bowl, combine topping ingredients. Spread out on a large plate & place in freezer until; ready to use.
Muffin Batter
  1. Cook, peel & mash sweet potato. Chop dates. Slice, core & grate apple. Grate orange (zest). Chop pecans. Crumble Boursin.
  2. Preheat oven to 350 F. Line muffin tin with baking cups.
  3. In a large bowl, combine first 12 ingredients using a fork. Make a well in center.
  4. Beat egg until frothy. Whisk in sugar, oil, sweet potato & sour cream. Crumble in 75 gm of the Boursin cheese.
  5. Pour into well & stir only to moisten. Divide between the 12 muffin cups. Remove topping from freezer & place some on top of each muffin.
  6. Bake for 20-25 minutes. Let rest for 5 minutes then remove from pan. BEST SERVED WARM!

Roasted Pork Tenderloin w/ Cranberry Lemon Couscous

Couscous can be used as a side dish, as part of a salad, added to a soup, or as a component of an entrée when combined with other hearty ingredients. Because of its ‘blank slate’ flavor profile, it is the ideal base for a wide range of seasonings, from sweet to spicy, as well as ingredients, pairing well with anything from cranberries to lemon.

Israeli or pearl couscous, is larger than traditional couscous and shaped like little pearls of pasta. As the name suggests, its origins are from Israel. When the country’s first prime minister requested a wheat-based substitute to rice, this Israeli couscous was created. It’s a very versatile ingredient that can be either boiled like pasta or toasted in a skillet pan, and it works well in both savory and sweet applications. Israeli couscous is different from the North African version, which has a more fine-grained, fluffy texture.

Over the years, Brion & I have really grown to like Israel couscous. I have tried it in numerous ways both sweet & savory. Today I’m pairing it with some roasted tenderloin which should be real good.

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Roasted Pork Tenderloin w/ Cranberry Lemon Couscous
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Instructions
  1. Preheat oven to 375 F.
  2. Brush tenderloin with olive oil & seasoning. Place tenderloin in a 9 x 13 pan lined with foil. Roast for about 35 - 40 minutes or until just a FAINT pink color in center remains.
  3. Bring water to a boil in a small saucepan. Add couscous & simmer on low for 8 minutes. (Your couscous should be firm, not mushy). Remove pan from heat & add remaining ingredients, mixing well.
  4. Place couscous in a serving dish, cover to keep warm. Allow tenderloin to rest 10 minutes then slice & place on serving dish.

Biscotti

Biscotti are time consuming to say the least, but they’re also one of the easiest and tastiest cookies you’ll ever make. No special equipment is needed; just a bowl, a couple of baking sheets and some parchment paper.

The word biscotti is derived from the Latin biscoctus, meaning twice baked or cooked: the dough is formed into logs, baked, cooled and baked again. Whereas Italians use the word ‘biscotti’ to refer to various cookies, North Americans use the term to refer to the singular long, crisp, twice-baked Italian cookie. It wasn’t until the 1990’s that biscotti became a treasured North American favorite.

Despite their centuries old heritage, there is no one perfect way to make biscotti. Some recipes call for eggs, which is the traditional method, while others use butter or oil. The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life.

Today, it seems, biscotti is everywhere with an endless array of flavors. Classics such as almond, anise and hazelnut to gingerbread, maple walnut or mint chocolate chip. There are also savory biscotti made with various cheeses and herbs that are so good when paired with a charcuterie plate, an assortment of olives and cheeses or even a bowl of soup.

Since the holiday season is upon us and as you have probably noticed, I like making the most of basic recipes with some variations. Being able to make four different flavors using one basic recipe definitely speeds up the process.

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Biscotti
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Course Brunch, dessert
Cuisine Italian
Servings
BISCOTTI
Ingredients
Basic Biscotti Dough (use 1 recipe per variation)
Cardamom Orange Variation
Anise Citron Variation
Seeded Cranberry Variation
Speculoos Spice Variation
Course Brunch, dessert
Cuisine Italian
Servings
BISCOTTI
Ingredients
Basic Biscotti Dough (use 1 recipe per variation)
Cardamom Orange Variation
Anise Citron Variation
Seeded Cranberry Variation
Speculoos Spice Variation
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Instructions
Biscotti Dough
  1. Preheat oven to 300 F. Line 2 baking sheets with parchment paper.
  2. TO MAKE 80 BISCOTTI IN TOTAL, USE ONE RECIPE OF THE BASIC BISCOTTI DOUGH FOR EACH VARIATION. THE MIXING PROCEDURE IS ALWAYS THE SAME, JUST VARY EACH ONE WITH THE DIFFERENT ADDITIONS.
  3. Using an electric mixer, cream together butter & sugar until light & fluffy. Add eggs & vanilla extract (add orange zest in CARDAMOM ORANGE variation). Mix until combined.
  4. In another bowl, whisk together flour, (SPICES where called for), baking powder & salt.
  5. Add dry ingredients to wet ingredients a little at a time, mixing on low until JUST incorporated. Add CITRON PEEL or PEPITA SEEDS & CRANBERRIES to the variations calling for them.
Shaping & Baking
  1. For each recipe (or variation), shape dough into a log that is about 16-inches long. Place 2 logs on each baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides & ends of the logs to even them out & flatten them.
  2. If desired, sprinkle logs with coarse sugar. Bake for 20-25 minutes, until lightly golden & the center of the logs is almost firm & bounces back when touched.
  3. Let the logs cool on the baking sheets for 10 minutes. Reduce heat to 275 F. Using a sharp knife to cut the logs into 3/4-inch thick diagonal slices. Press straight down with the knife, rather than using a sawing motion. Lay the slices, cut side up, back on the lined baking sheets.
  4. Bake another 20-25 minutes, turning halfway through baking time. Cool on baking sheet for 5 minutes, then carefully transfer to a wire rack to finish cooling. Store in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
  5. You will have roughly 20 biscotti from each variation.
Recipe Notes
  • Since I have a nut allergy, sadly I can't use them, but don't hesitate to make some variations of your own.

Pork Chops w/ Pear Chutney

The warm notes of ginger and cinnamon paired with the sweetness of the pears & shallots are exactly what makes these pork chops go from good to wow!

Brion & I have come to really enjoy chutneys over the years. I think I could make a chutney out of just about anything. You want the perfect balance of the trinity of chutney which is sweet, sour and spicy.

Chutney originated in India as a simple fruit paste preserved in honey, eventually evolving to incorporate a variety of fruits, spices and vegetables. During the 17th century when the British colonized India, they would bring chutney back to England as a novelty good. Because of its bright and exotic flavor, chutney became a popular condiment all over the world.

As chutney made its way to various parts of the world, people adopted new preparation techniques and experimented with various flavor profiles. This cranberry pear chutney really highlights the those wonderful fall pears.

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Pork Chops w/ Pear Chutney
Instructions
Pear Chutney
  1. In a medium pot, combine all chutney ingredients. Bring to a slight simmer for about 6-7 minutes until pears soften, but not mushy. Remove from heat. Set aside until pork chops have been cooked. Serve chutney at room temperature or slightly warmed.
Pork Chops
  1. Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.

Roast Turkey Breast w/ Sausage, Pecans & Cranberry Stuffing

In acknowledgement to our American neighbors who are celebrating Thanksgiving today, I am featuring a stuffed turkey breast meal on the blog today.

Technically, stuffing cooked inside turkey/chicken is called ‘stuffing’ whereas stuffing cooked separately is called ‘dressing’. But no matter what you call it, stuffing can easily upstage the turkey.

If you’ve never made sausage stuffing, your missing out on all the flavor and savor it adds to the meal. Any kind of ground sausage that you think would blend well with the other ingredients will work well.

You can use dried herbs, but your best flavor will be achieved from using fresh. I not only like herbs in the stuffing but using them in an herb butter for rubbing on the outside is so good.

Toasting the bread cubes isn’t always necessary. The toasting process is meant to dry out the bread to prevent your stuffing from becoming soggy with the bread absorbing too much liquid too fast. ‘Stale’ bread is already dried out and can be used instead of toasting. Crusty bread, such as sourdough or a French loaf, make good choices for preparing stuffing.

The addition of fruit and nuts further enhances the flavor and texture. For me, I can easily make a meal of the stuffing alone. I guess its another one of those ultimate ‘comfort foods’.

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Roast Turkey Breast w/ Sausage, Pecans & Cranberry Stuffing
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Ingredients
Turkey Breast
Herb Butter
Servings
SERVINGS
Ingredients
Turkey Breast
Herb Butter
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Instructions
Stuffing
  1. In a saucepan, cook sausage meat until brown & crumbled, about 5-7 minutes. Remove sausage with a slotted spoon to a paper-lined plate & set aside. Drain off excess fat from saucepan.
  2. Add butter to saucepan & melt. Stir in onions & celery; sauté until softened. Add apple & garlic; cook & stir for 2 minutes. Stir in herbs & spices. Transfer mixture to a bowl. Stir in sausage, bread cubes, pecans & cranberries. Add chicken broth & stir to combine. Set aside.
Turkey Breast
  1. Arrange turkey breast skin side down on a work surface so that it lies open & flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten & make an even thickness all over. Discard plastic wrap & season turkey with smoked paprika.
Herb Butter
  1. In a small dish, combine all herb butter ingredients & set aside. Preheat oven to 325 F.
Assembly
  1. Spread stuffing over turkey breast, leaving a 3/4-inch border around the edge. Close up snugly, tucking in the stuffing as you go, then tie with kitchen twine at 1-inch intervals around the entire turkey breast. Rub turkey all over with herb butter & arrange in a roasting pan.
  2. Roast uncovered, basting occasionally, for 2 1/2 hours or until cooked thru. Cover with foil if top browns too quickly. Transfer turkey to a craving board, tent with foil & set aside for 10-15 minutes. Remove & discard twine, slice turkey & serve.

Pumpkin Seed Butter Tart Squares

Butter tarts were a staple of pioneer cooking with the first known recipe dating back to 1915, becoming extremely popular during the twenties and thirties.

If you’re Canadian, chances are you have eaten a butter tart. They are part of our DNA! As a croissant is to France, the butter tart is to Canada.

Chatelaine Magazine printed its first butter tart recipe in April 1931. By the 1950’s, butter tarts were part of the picnic lunch boxes sold at Eaton’s Department Store in Toronto, Canada.

Tarts have continued along this commercial journey and now are pretty much in every cafe, bakery, at your nearest grocery store and even Tim Horton’s has them.

Overtime, the recipe for our ‘national treasure’ has been adapted to suit many different applications. Today’s recipe is a good example of that. I’ve swapped out the regular pastry for a shortbread crust and pumpkin seeds and cranberries for the raisins. Take note, that the one constant in butter tarts …. that syrupy, buttery filling remains in tact.

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Pumpkin Seed Butter Tart Squares
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SQUARES
Ingredients
Shortbread Crust
Filling
Servings
SQUARES
Ingredients
Shortbread Crust
Filling
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Instructions
Shortbread Crust
  1. Preheat oven to 350 F. Line an 8 X 8-inch baking pan with parchment paper using only one piece so none of the filling leaks out during the baking process.
  2. In a bowl, whisk together flour, sugar & salt to combine. With a pastry cutter, cut in cold butter, adding vanilla & lemon zest. Transfer dough to prepared baking pan. Using your finger tips, evenly press the dough onto the bottom of the pan.
  3. Carefully prick the bottom of the crust with the tines of a fork making sure not to make any holes in the parchment. Bake for about 20 minutes or just until a pale golden color. Remove from oven & place on a wire rack to cool while you prepare the filling.
Filling
  1. In a bowl, beat together butter & sugar with a hand mixer until light & fluffy. Beat in eggs until incorporated then the corn syrup & vanilla. Stir in flour, salt & baking powder.
  2. Sprinkle 100 gm of the pumpkin seeds & all of the dried cranberries over the baked shortbread base. Then pour the filling over this mixture & bake for about 20-25 minutes or until filling is set. Remove from oven & place on a wire rack to cool. Sprinkle remaining 20 gm of pumpkin seeds on top for decoration. Serve at room temperature or chilled (or straight from the freezer).

Amigos Birthday

Today, December 21st, a very special member of our family is having his 15th  birthday. He is ‘our’ little mini German Dachshund with the cute name of ‘Amigo’. My sister Loretta, adopted Amigo when he was only two months old so needless to say, their hearts have been well secured together.

Brion & I have had the incredible pleasure of being able to share in his life as well. On different occasions he stayed with us while Loretta had to attend to other things. It would usually take a bit of time at first for him to accept the idea she was gone temporarily. Then we would become part of his ‘pack’.

When I was growing up on the farm we had a Collie. I loved that dog but being a farm dog living outdoors, your interactions were only when you were out of the house. Until we cared for Amigo, I just had no idea what a privilege it is to be loved by a dog. Dachshunds are such a special breed. Amigo has left an imprint on my heart that will remain forever with me. Whenever Amigo is present, he brings such happiness and the perspective to enjoy the moment along with a dogs’ uncanny ability to understand humans and give so much unconditional love. We humans really need to learn some of these virtues.

As we watch him growing older, I find it so unfair that animals give so much and yet they still have to suffer the aches and pains of old age the same as humans. It seems they should be spared this ordeal.

Amigo is definitely a great source of pleasure to Loretta and I am truly grateful their lives were connected so long ago.

Two of Amigos favorite foods have always been cheese and chicken. Although he isn’t going to be having any, I’m putting a chicken meal on my blog today in honor of his birthday.

                                             HAPPY BIRTHDAY, AMIGO!


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Cranberry-Gruyere Stuffed Chicken Breasts

Chicken breasts go from ordinary to extraordinary when filled with tart cranberries and Gruyere cheese.

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Course Main Dish
Cuisine American

Servings

Course Main Dish
Cuisine American

Servings

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Instructions
Chicken & Stuffing
  1. Flatten chicken breast to a 1/4-inch thickness. In a small bowl, combine cheese & cranberries. Divide cheese mixture between breasts; roll up & secure with toothpicks.

Breading
  1. In a food processor, place walnuts & parsley; cover & process until ground but not over processed. Transfer to a shallow bowl; stir in bread crumbs, salt & pepper. In another shallow bowl, combine eggs & mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture & coat with walnut mixture.

  2. Preheat oven to 350 F. Line a baking sheet with greased foil paper. Place breasts seam side down & bake for 35-40 minutes or until thermometer reads 170 F. Remove from oven; discard toothpicks & serve. This is real nice served with couscous & a veggie.

Vintage Puffed Wheat & Rice Krispie Squares

I haven’t thought of puffed wheat cake in years. It’s probably been 15 or 20 years since I’ve even made any. So what happened to puffed wheat? I remember this cereal from my childhood, being sold in HUGE plastic bags. It seems that puffed wheat cake (or squares) was a distinctly rural Canadian phenomenon. Nearly anyone from the prairie provinces recalls the recipe from memory. When I looked through my mothers recipe file, she had a recipe for ‘puffed wheat brittle’. This was the forerunner to puffed wheat ‘squares’. It was made using sugar, water, vinegar, molasses, butter & salt.

The Rice Krispie cereal came on the market in North America in 1928. Food history states that similar recipes existed for Puffed Rice & Puffed Wheat  but neither used marshmallows, only molasses. Most inventions are built on what has come before and the ‘Rice Krispie Marshmallow Treats’ were no different.

Home economists, Mildred Day and her co-worker, Malitta Jensen, who worked for the Kellogg’s company in 1939 are credited with inventing ‘Rice Krispie Treats’. Originally they had been developed as a snack for an organization called Campfire Girls. They were having a fundraiser and needed something unique that the girls could sell door to door.

In 1940, the original recipe for Kellogg’s Rice Krispie Treats first appeared on the cereal box and continues to do so to this day. In 1995, the company began selling the pre-packaged ones. The fact that they are so quick and easy to make attributes to their continued popularity and of course there are no end to variations you can make from the original recipe.

Here are a couple of ideas you might enjoy to try.

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Chai Puffed Wheat Squares / Rice Krispie Treats
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Course dessert
Servings
Ingredients
Chai Puffed Wheat Squares
Rice Krispie Treats
Course dessert
Servings
Ingredients
Chai Puffed Wheat Squares
Rice Krispie Treats
Votes: 4
Rating: 5
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Instructions
Chai Puffed Wheat Squares
  1. In a large buttered bowl, measure out puffed wheat; set aside. In a saucepan, combine margarine, brown sugar, corn syrup & spices; bring to a boil. Remove from heat & add vanilla. Pour mixture over puffed wheat & stir quickly until completely coated. Pour immediately into prepared buttered pan (size will depend on how thick you like your squares to be) & press down firmly to flatten. When cool, cut into preferred size pieces.
Rice Krispie Treats
  1. Lightly butter a 9 x 13" pan. In a large bowl, measure rice krispies, flax flakes, cranberries, pumpkin seeds & flax seed. In a large saucepan, slowly melt margarine with marshmallows. Remove from heat, add vanilla. Add mixture from bowl & stir quickly to combine well. Pour into buttered pan & press down firmly. When cool, cut into preferred size pieces.