The Red Lobster Cheddar Bay Biscuit Shrimp & Lobster Pot Pie was first introduced as a limited-time menu item by the restaurant chain in May 2013. The pot pie was part of its ‘Seaside Mix & Match’ promotion. This marked the first time the iconic biscuits were used as a topping for a main dish in the restaurant’s history. The dish featured a creamy sauce with shrimp, lobster, peas, and carrots, topped with the biscuit dough, then baked until golden brown.
The specific Red Lobster menu item was a unique, promotional creation designed to leverage the immense popularity of their free, unlimited biscuits. It has inspired numerous copycat recipes and variations that circulate online, allowing fans to recreate the dish at home using the store-bought Red Lobster biscuit mix.
The biscuits are made with a blend of medium cheddar cheese, garlic, and herbs, finished with a melted butter topping. This rich, savory flavor profile makes them highly addictive and distinct from typical bread or rolls. Being a ‘drop biscuit,’ it gives them a light, fluffy, and airy texture, as opposed to the denser, rolled biscuits. This unique consistency makes them melt-in-your-mouth delicious when served warm.
This copycat recipe checks all the boxes for Brion & I so I had to try it.
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Cheddar Bay Biscuit Shrimp & Lobster Pot Pie
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Ingredients
Cheddar Bay Biscuit Topping
Ingredients
Cheddar Bay Biscuit Topping
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Instructions
Pot Pie Filling
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In a saucepan over medium heat, melt butter. Add garlic, onion, & celery. Cook until soft, about 5 minutes. Stir in flour & cook 1 minute, forming a roux.
Slowly whisk in seafood broth & cream. Stir until smooth & slightly thickened, 5–7 minutes. Season with Old Bay, salt & pepper.
Add shrimp & cook 2–3 minutes until pink. Stir in lobster parsley. Remove from heat.
Biscuits
In a bowl, whisk together flour, baking powder, garlic powder & salt. Cut in the grated cold butter until crumbly. Stir in cheddar & herbs. Add milk & mix until just combined. The dough will be sticky.
Assembly
Spoon seafood mixture into 4-12 oz. ramekins or a baking dish. Drop biscuit dough over the top, spreading gently. Bake 20–25 minutes, until biscuits are golden & cooked through. Let rest 5–10 minutes before serving.
Chicken parmesan, also known as chicken parmigiana, originated from Italian immigrants in the US in the 1950s. The original version made with eggplant was adapted to use chicken breast instead.
The dish has become a ubiquitous mainstay in Italian American cuisine. Variations exist, but the core ingredients remain the same: chicken breast, breadcrumbs, Italian seasonings, tomato sauce, and mozzarella cheese.
Chicken Parmesan Meatloaf combines the best of both worlds—the comforting appeal of meatloaf with the irresistible flavors of Chicken Parmesan.
Meatloaf is elemental. It’s enduring, served without undue fuss or expensive implements …. comfort food without a doubt. I think an easy meatloaf recipe is something every home ‘chef’ should have in their arsenal. This particular one consists of seasoned coarsely chopped chicken thighs nestled under a zesty tomato sauce and cheese topping. I find chicken thighs make such a nice tasting option as opposed to regular ground chicken.
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Chicken Parmesan Meatloaf
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Instructions
Preheat oven to 400 F. Line a 8 x 4-inch loaf pan with foil & spray with cooking spray.
In a saucepan, sauté onion & garlic in olive oil until softened. Cool completely.
In a large bowl, mix all meatloaf ingredients just until combined. Place mixture in loaf pan. Using a fork flatten then top with marinara sauce.
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Combine topping ingredients. Top meatloaf with mozzarella & bread crumb topping. Bake an additional 15 minutes or until center reaches 165 F.
Cool 10 minutes before slicing.
This flavorful dish not only makes a fabulous midweek meal for four but can be easily multiplied to accommodate more. The quick cooking couscous turns this simple recipe into a one pot wonder with a fusion of flavors.
Shrimp and tomato couscous starts with ‘shrimp stock’. It’s a great way to make sure you get the most out of your shrimp by extracting all the flavor from the shells which then acts as a nice flavor base for your couscous.
Couscous has become one of my favorite pantry staples. It’s quick, convenient, versatile and makes a good alternative to traditional rice or pasta.
There are actually three different kinds of couscous:
Pearl (Israeli) couscous, which resembles tiny pasta shaped like pearls.
Lebanese couscous, also called Moghrabieh, is sold fresh or dried and is the largest in size, similar to a pea. It’s often boiled, drained, and then mixed with oils and spices or added to meats as a tasty starch in hearty stews and braises.
Then, there is the smallest size couscous made of fine granules of durum wheat. This one is associated more with Moroccan cooking.
Couscous used to be hand rolled into tiny pasta. It is now available in instant- cook packages or bulk, where couscous has already been pre-cooked by steaming and then dried. This leaves us with the simple task of re-hydrating in broth.
I guess in some ways this meal kind of mimic’s paella. One thing for sure is that its hearty & very flavorful!
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Lebanese Couscous w/Shrimp & Tomatoes
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Instructions
In a medium stockpot, combine the shrimp shells, clam juice, broth, bay leaves & peppercorns. Bring it to a boil, then simmer for four to five minutes, until the shrimp shells are nice & pink. Pour through a fine-mesh strainer set over a bowl; discard the solids in the strainer.
Season the shrimp with salt & pepper. In a large pot over medium-high (you could re-use the stockpot here), heat one tablespoon of the oil. Add half the shrimp & cook without stirring until well browned, 2 to 3 minutes. Transfer to a large plate. Repeat with another 1 tablespoon oil and the remaining shrimp.
Return the pot to medium-high. Add 1 tablespoon of the remaining oil. Add the onion, carrot, garlic & 1/2 tsp of salt then cook until softened, 3 to 5 minutes.
Add the tomatoes & couscous. Stir in 2 cups of the shrimp broth. Bring to a simmer and then reduce to medium and cook, stirring, until most of the liquid is absorbed, 8 to 10 minutes. Stir in another cup or so of the broth, return to a simmer and cook, stirring, until most of the liquid is again absorbed, about 8 to 10 minutes. Stir in the remaining cup of broth and cook, stirring constantly, until the couscous is tender.
Turn off heat, stir in the shrimp & juices, remaining 1 tablespoon oil, lemon juice & parsley. Cover & let stand until the shrimp are opaque throughout, 5 to 7 minutes. Taste & season with salt & pepper. Garnish with some grated parmesan cheese or sliced green onion if desired.
Couscous is a beloved and popular dish internationally. Although we know it has been around for centuries, its definite origins are unclear. Like pasta, many believe couscous was created in China, while others believe it originated in East Africa. More likely, however, couscous originated in Northern Africa. There is archaeological evidence that dates back to the early 9th century that consists of the kitchen utensil needed to prepare the dish from North Africa.
Over time, the North African staple became popular around Africa, in Andalusia, and the Mediterranean. Economic growth and the development of wheat farming aided in the acceleration and distribution of couscous. With increased migration from North Africa to multiple European destinations, couscous was popularized all around Europe and became very popular internationally, particularly in France.
In Morocco, couscous is a time-honored dish, typically served on Fridays and meant to be eaten with a group of people, either family or friends, or both.
In this recipe, chicken is roasted with assorted veggies, then served atop a mound of light, fluffy steamed couscous.
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Roasted Chicken & Veggie Couscous
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Instructions
Chicken
Preheat oven to 300 F. Line a sheet pan with foil.
In a small dish combine all chicken spices. Drizzle chicken quarters with oil & sprinkle seasoning combo evenly over all. Place chicken on sheet pan & roast slowly for about 1 1/2 hours.
Vegetables
In a zip-lock bag, place all prepared veggies. Add olive oil & close bag. Carefully toss veggies. When chicken has been roasting for about 3/4 of an hour, remove from oven & add the veggies to the sheet pan & sprinkle with salt & pepper. Continue to roast until chicken is cooked & veggies are tender crisp. While chicken & veggies are roasting, prepare couscous.
Couscous
Heat the 1/2 tsp of olive oil in a saucepan on medium. Add green onion, cumin, ginger & garlic. Cook & stir for about 3 minutes until green onion is softened.
Add honey. Heat & stir for about 30 seconds until green onion is coated. Add broth. Bring to a boil. Add couscous & the teaspoon of olive oil. Stir. Cover. Remove from heat. Allow to stand for 5 minutes without lifting lid. Fluff with a fork.
Stir in parsley along with salt & pepper to taste.
Serving
In a large serving dish, place couscous on the bottom. Top with roasted veggies & chicken quarters. Drizzle with sweet chili sauce if you prefer.
Recipe Notes
- If you wish, you could turn the heat up a bit when you add the veggies to the chicken.
The other day I came across a recipe for meatloaf that certainly seemed like something ‘special’. Years ago, every family had a meatloaf recipe that was so dearly loved, it achieved iconic status. Today, I’m not so sure that is the case anymore. Nevertheless, this recipe was called ‘1770 House Meatloaf’ which made me curious as to what the history was behind it. Most every review raved about it being pure comfort food and much more than just meatloaf.
From my research on this meatloaf I found that the 1770 House is an East Hampton Inn and Restaurant famous for this dish. East Hampton Village on Long Island, New York is a beautiful village. It’s been that way for years with a glorious pond right as you come into town where swans swim in summer and skaters take to the ice in winter.
The 1770 House has welcomed guests with hospitality and comfort, a tradition that continues to attract guests from around the world to the intimate Inn, steps from the heart of East Hampton Village. The venerable home, today a boutique hotel and restaurant, seamlessly integrates historic elegance with luxurious, modern amenities and first-class dining.
This glorious colonial house has two restaurants—a more formal fine dining room on the ground level and, down a flight of stairs, a cozy ‘tavern’ with its roaring fireplace and comfort food menu. And always, on this seasonally changing menu, there is Chef Kevin Penner’s remarkable meatloaf with its even more remarkable garlic sauce.
This familiar dish is simple enough that it can be prepared as a weekday meal, but that has been elevated by adding a few key ingredients. The celery and thyme infuse the mix with intense flavor, and the garlic sauce works perfectly. The outcome is a delicious dish with moist texture: not your average meatloaf.
So there you have it …. meatloaf with first-class dining status!
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1770 House Meatloaf w/ Garlic Sauce
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Instructions
Meatloaf
Preheat the oven to 350 F.
Heat the olive oil in a large (12-inch) sauté pan over medium heat. Add the onion & celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt & pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
Add the onion mixture & the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 F. to 160 F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
Garlic Sauce
Combine the oil & garlic in a small saucepan & bring to a boil. Lower the heat & simmer for 10 -15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside.
Combine the chicken stock, butter & cooked garlic in a medium saucepan and bring to a boil. Lower the heat & cook at a full boil for 35 - 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper & taste for seasonings. Spoon the warm sauce over the meatloaf.
Recipe Notes
- Since there are just two of us, I made the full recipe then divided the mixture into 3 portions. I baked all 3 & used one for our supper meal today, froze the second one for a future meal & with the third, I sliced it for 'meatloaf' sandwiches. Doesn't get better than that!
I’m not sure how far back I came to really enjoy using fig balsamic dressing as a marinade for various roasted meats. This dressing marinade adds a bold, zesty flavor to almost anything. Bursting with fig juice, balsamic vinegar, and herbs and spices. So, it only makes good sense that I take the idea further and test the possibilities of using fig preserves with savory meals.
Most people think of fig jam or preserves as what you find in the middle of a fig newton…basically dried figs and sugar, but a good preserve is a combination of sweet figs with a nice balance of balsamic acidity and the mustard heat lends itself to a whole lot of dishes far beyond a simple cheese plate.
The flavor of the preserves is more complex and less sweet than most fruit spreads, so it gives you enough of a contrast with salty items without tasting too sugary.
This is the very definition of a winning weeknight chicken dish: quick, sweet and savory, a little something different. The herbs enhance the savory quality of the dish and provide a touch of earthiness to balance the sweet.
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Fruity Roast Chicken w/ Couscous
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Instructions
Fruit Filling
Combine apricots, raisins, apple & orange juice in a small bowl. Season with spices; mix well. Set aside to marinate.
Chicken
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Place chicken thighs in a heavy freezer bag. Gently pound until about 1/4-inch thick. On a sheet of plastic wrap lay out thighs to form a 'solid' piece. Sprinkle chopped fresh herbs over meat (if using). Mound the filling on flattened thighs then using the plastic wrap, roll up, tucking in the ends.
Line a baking sheet with foil & lightly spray center area. Transfer chicken roll to foil & top with fig preserves. Pull foil up around meat to form a catch 'basin' for meat & fruit juices (leave top open).
Roast about 25 minutes until meat is cooked. When you remove it from the oven reserve fruit & meat juices to use over your couscous if you wish. While the meat is cooking, prepare the couscous.
Couscous
Heat first amount of oil in a medium saucepan. Add next 4 ingredients. Cook & stir for about 3 minutes until green onion is softened. Add honey. Heat & stir for about 30 seconds until green onion is coated.
Add broth. Bring to a boil. Add couscous & second amount of olive oil; simmer covered for about 10 minutes. Fluff with fork & stir in remaining 3 ingredients.
Place couscous on a serving plate topped with sliced chicken thigh roll. Serve.
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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Ingredients
- 1/2 cup orzo pasta, uncooked
- 1 Tbsp butter,
- 1 Tbsp garlic, minced
- 300 gm shrimp, peeled & deveined
- 1 small onion, diced
- 3 baby Bella mushrooms, sliced
- 1/4 cup sun dried tomatoes or halved grape tomatoes
- 1 bunch Swiss chard leaves, washed, stems removed & chopped slightly
- 1/2 cup heavy cream
- salt & pepper to taste
- 1/3 cup Parmesan cheese, shredded
- 1 tsp Italian herbs
- 1/2 Tbsp fresh parsley, chopped
Ingredients
- 1/2 cup orzo pasta, uncooked
- 1 Tbsp butter,
- 1 Tbsp garlic, minced
- 300 gm shrimp, peeled & deveined
- 1 small onion, diced
- 3 baby Bella mushrooms, sliced
- 1/4 cup sun dried tomatoes or halved grape tomatoes
- 1 bunch Swiss chard leaves, washed, stems removed & chopped slightly
- 1/2 cup heavy cream
- salt & pepper to taste
- 1/3 cup Parmesan cheese, shredded
- 1 tsp Italian herbs
- 1/2 Tbsp fresh parsley, chopped
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Instructions
Bring a medium saucepan of water to a boil & cook orzo pasta about 8-9 minutes. Drain the orzo using a colander & set aside.
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.
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.
Reduce heat to medium-low & add the cream; bring to a gentle simmer, stirring occasionally. Add salt & pepper to taste.
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.
Add shrimp & cooked orzo pasta; toss to combine. Serve.
Scallops are an exquisite delicacy brought to us by the sea. Subtle as their flavors may be, the combination of sweet, buttery and nutty always hits the right spot and makes them so addictive.
Sea scallops are widely known for their iconic, beautiful shape …. a fan-like shell with fluted grooves. Different varieties are found in oceans all over the world and come in many sizes. For commercial purposes they are labeled similar to shrimp. A number is used to designate how many scallops of a given size it would take to constitute a pound. The label 20/30 means it would take 20/30 scallops to make up a pound and labels like U10 means it would take less than (‘under’) 10 to make a pound.
Scallops are bivalve mollusks (meaning having 2 shells- usually united by a hinge) that have a reddish-pink, upper shell and white or cream colored, lower shell.
Wild scallops feed by filtering microscopic plankton from the water. They are hand shucked immediately and frozen at sea to capture their fresh sweet flavor.
Brion & I don’t have scallops often but when we do we enjoy them to the fullest.
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Parmesan Baked Scallops
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Instructions
Preheat oven to 350 F. Place 'scallop shells' on a baking pan.
Rinse scallops & thoroughly pat dry on paper towels. Season with salt & pepper.
In a bowl, combine all of the ingredients for the compound butter. Mix well.
Place 4 scallops on top of each shell dish. Divide butter into 4 portions & place one on each dish of scallops. Bake for about 8-10 minutes, depending on the size of scallops. Test at about the 6 minute mark. Try to avoid over baking as you will be broiling for a few minutes to finish.
As scallops are baking, melt butter in microwave for the crunchy topping. Mix in the panko crumbs & fresh parsley.
Remove the scallops from the oven. Turn on the broiler. Top each with a spoonful of the crunchy topping. Sprinkle with a bit more parmesan cheese. Broil for about 1 minute or 2, just enough to brown the topping & melt the cheese.
Nice to serve with rice or pasta. Garnish with fresh parsley & serve with lemon wedges.
The ‘hasselback’ style of cooking originated many years ago in Stockholm, Sweden. Overtime many variations have been made and are simply products and preferences of the individual preparing them. It is the slicing and roasting that distinguish the style rather than the variations on seasonings or toppings.
Today, I wanted to do a pork roast in this manner using some mushrooms and ‘pancetta‘. An Italian specialty, pancetta is made from pork belly that is spiced, salted and cured for about 3 months. Often seasoned with spices like fennel, nutmeg, garlic, dried ground hot peppers and peppercorns to create pancetta’s distinctive spicy flavor.
After it has been cured and dried for a few months, it is often rolled into a spiral so that the fat and meat form a cylinder, alternating each other. Pancetta is also sold as a slab so that most of the fat is located only on one side.
Although, both pancetta and North American streaky bacon are from the same raw cut of pork, in taste, texture and uses they have two key differences. Pancetta is cured, not cooked over heat while bacon is a smoked meat. Pancetta is described by the spices used to flavor and cure the meat whereas bacon’s many varieties are derived from the different wood pellets used to impart its signature smoky flavor.
This is such an easy way to make such a flavorful roast.
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Hasselback Stuffed Pork Loin
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Instructions
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In a medium frying pan add 2 tablespoons olive oil, mushrooms, salt, pepper, oregano, rosemary, parsley and garlic, sauté for approximately 10-15 minutes.
Make approximately 6 x 1/2 inch slices in the pork loin, be sure to not slice right through, place 1 slice of pancetta between each slice and divide mushroom mixture between the 6 slices. Stick 3 long kabob sticks through the meat to hold the mixture in place.
Drizzle a little oil on baking pan, Place stuffed pork on pan and sprinkle with more oregano, a little salt and pepper and a sprig of rosemary.
Bake for approximately 50-60 minutes or meat thermometer reads 155-160° F. Let sit 5-10 minutes before slicing and serving.
The kebab idea is often said to have had huge impact in global cuisine, starting in the Middle East where initially they were simply grilled meat heavily seasoned. There are two particular varieties which those of us in the West are particularly familiar, being shish kebab and doner kebab.
Shish kebab is by far, the more commonly known term and while we usually see these dishes prepared with the vegetables and meat on the same skewer, they were initially done separately.
Almost every culture has its own take on skewered meat, but one theme connects them all …. whether simple or intricate, kebabs are uncomplicated and easy to cook and offer near instant gratification. I love any excuse to eat zucchini but these turkey slider-inspired skewers take my love to a whole new level.
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Turkey Zucchini Kebabs
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Instructions
Zucchini
Preheat oven to 375 F. Line a baking sheet with foil paper. Slice zucchini into (18) 1/4-inch slices & place in a bowl. Add Italian dressing & gently toss. Remove from dressing allowing excess to drip off & transfer to the baking sheet, laying the slices in a single layer. Roast for 5 minutes to brown a bit. Remove from oven; drain off any excess moisture.
Turkey Sliders
Wipe off dressing from foil paper on baking sheet. Place a wire rack over a foil lined baking sheet. Spray lightly with cooking spray.
In a bowl, combine all of slider ingredients; mix ONLY until just combined. Form into (18) 2-inch patties; place on prepared baking sheet & bake approximately 15 minutes. Remove from oven & set aside until cool enough to handle.
Assembly
On 6 soaked wooden skewers, alternately thread turkey sliders & zucchini slices (about 3 each per skewer). Dot with some salsa & sprinkle with grated cheese.
Lay on wire rack over the foil lined baking sheet & return to oven to bake until cheese is melted & bubbly. sprinkle with a bit of extra parsley before serving if you wish.
Recipe Notes
- If you prefer to make these on your barbecue, that works just as well.
