Ingredient: green onions, thinly sliced

‘Leftover’ Turkey & Rice Enchiladas

Most families have a roundup of classic holiday dishes that they make every year. Those dishes provide plenty of leftovers for days (maybe even weeks) after the holiday has passed. It follows that during the holiday season, the meals start to look the same. We love leftovers, we really do, but every meal enjoyed after Christmas Day starts to seem identical. That is, until you plan a boxing day feast with a spicy twist? These tasty enchiladas are a saucy, cheesy way to use up any leftover turkey from your Christmas dinner.

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 Turkey & Rice Enchiladas
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Rating: 5
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Course Main Dish
Cuisine Mexican
Keyword turkey & rice enchiladas
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Course Main Dish
Cuisine Mexican
Keyword turkey & rice enchiladas
Servings
Ingredients
Votes: 1
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Instructions
  1. Preheat oven to 425 F. Coat a 9 x 13-inch baking dish with nonstick spray.
  2. Cook rice. Allow to cool slightly. Stir together rice, half the cheese, stuffing, turkey, green onions, salt and pepper in a medium bowl. Spread 1/2 cup of gravy on the bottom of prepared pan.
  3. Divide filling down the center of each tortilla. Roll each tortilla up tightly and place seam-side down in baking dish. Top with the remaining gravy and sprinkle with remaining cheese.
  4. Bake, uncovered, for 20 to 25 minutes, or until tortillas are lightly browned and the filling is heated through.
  5. Top with cranberry sauce and sprinkle with parsley.

Pineapple & Canadian Bacon Pizza

CELEBRATING CANADA DAY!

It seems there’s no pizza topping quite as polarizing as pineapple. While some pizza lovers might crave that sweet, sour & salty combination of fruit combined with melted cheese, others not so much.

Hawaiian pizza, which usually comes topped with canned pineapple and ham, doesn’t come from Italy, the birthplace of pizza, nor does it come from Hawaii, a pineapple paradise. Rather surprisingly, the country responsible for the odd combination of ingredients is Canada. The pizza was actually created in 1962 by a Greek immigrant called Sam Panopoulos.

Along with his brothers, Sam Panopoulos, owned a restaurant in Ontario, Canada. The food was initially very simple … traditional diner food such as pancakes and burgers. Inspired by a recent trip to Naples, Panopoulos decided to introduce pizza to the menu.

It was a relatively new idea in North America as most pizzas, at that time, were served topped with mushrooms, bacon and pepperoni. Panopoulos became more adventurous, introducing Americanized versions of Chinese meals such as sweet and sour chicken, which includes pineapple so he decided to take a risk with his pizzas as well.

He added canned pineapple to one pizza, with ham, not knowing whether it would be a hit or not. Soon , the combination of sweet and savory was proving a winner with his customers.

At the same time, there was a growing fascination with Tiki culture. Hawaii had officially became an American state in 1959 and people had fallen in love with the island lifestyle. Canned pineapple began to be imported into North America, along with pineapple juice. The brand of tinned pineapple Panopoulos used in his pizzas was called Hawaiian, so his creation became known as ‘Hawaiian Pizza’.

From its humble Canadian beginnings, the combination spread across North America and ultimately the world … but despite its global appeal, pineapple pizza has remained controversial. Today, Brion & I are having a version of this Canadian Pizza on naan bread. Yum!

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 Pineapple & Canadian Bacon Pizza
Votes: 1
Rating: 5
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Course Lunch, Main Dish
Cuisine American
Keyword pineapple & Canadian bacon pizza
Servings
Ingredients
Course Lunch, Main Dish
Cuisine American
Keyword pineapple & Canadian bacon pizza
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Drain pineapple chunks on paper towel. Grate cheeses & mix into a combo. Slice green onions. Chop bacon into bite size pieces.
  2. Preheat oven to 350 F. Place a shallow baking pan with some water in it on the bottom shelf.
  3. Brush each naan bread with a Tbsp of BBQ sauce; top with some cheese, leaving 1/2-inch border. Arrange bacon, then top with pineapple & some green onions. Finish with a bit more cheese then sprinkle with 'everything bagel spice'. Your goal, of course, is to divide all ingredients equally between the four Naan breads. Place pizzas on a baking tray & place on rack above pan with hot water.
  4. Bake 15-20 minutes or until bottom is crispy & cheese is bubbling. Because the Naan bread has already been baked, I found with using the tray of water in the oven allowed the pizzas to become hot & melty while the crust heated & stayed chewy without over baking. These were soooo... good!

Grilled Korean Chicken Tenders

Despite the similarities in Asian cuisines, there are marked differences. Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.

Korean food is bold, unique and well worth exploring. Strangely enough, it never has achieved the stature of Chinese food in North America and in recent years has been overtaken by Thai and Vietnamese.

Korean cuisine is largely based on meat, rice, vegetables and seafood. Dairy is fairly absent from the traditional diet.

The key ingredients needed in Korean cooking are garlic, fresh ginger, green onions, sesame seeds and oil, rice vinegar, brown sugar, soy sauce, dried red chilies and hoisin sauce. Each contributes to the oriental rule of five flavors: sweet, hot, sour, salty and bitter. Traditionally, Koreans also have tried to adhere to an arrangement of five colors in their meals: red, yellow, green, white and black.

Balancing flavor is both science and an art. The five taste elements build our overall perception of flavor. When each element is perfectly balanced, not only on the plate, but across the entire meal, its just amazing!

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 Grilled Korean Chicken Tenders
Votes: 4
Rating: 5
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Course Main Dish
Cuisine Korean
Keyword grilled Korean chicken tenders
Servings
Ingredients
Course Main Dish
Cuisine Korean
Keyword grilled Korean chicken tenders
Servings
Ingredients
Votes: 4
Rating: 5
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Instructions
  1. Place chicken tenders in a Ziploc bag. In a bowl, combine all marinade ingredients except green onion. Reserve 1/4 cup of the marinade & transfer the rest to the Ziploc bag with chicken. Refrigerate & marinate for at least an hour.
  2. Over medium heat, grill the chicken tenders for 2-3 minutes or until they no longer stick to the grill. Turn the chicken, spoon reserved 1/4 cup marinade over tenders & grill an additional 2-3 minutes or until cooked through. Serve over rice & garnish with green onion.

Savory Chicken & Onion Dutch Baby Pancakes

Today, February 16th, is officially known as ‘Shrove Tuesday’. This date varies from year to year and falls somewhere between February 3rd & March 9th. This traditional ‘feast’ day marks the start of Lent on Ash Wednesday and is always 47 days before Easter Sunday. The expression Shrove Tuesday derives from the word ‘shrive’, meaning absolve.

This day was observed by many Christians who wanted to make a point of self-examination to consider what wrongs they needed to repent. The ingredients for pancakes can be seen to symbolize four points of significance at this time of year.

EGGS -creation, FLOUR -the staff of life, SALT -wholesomeness, MILK -purity

For something different this year, I’m going the savory route with our Shrove Tuesday pancakes. When it comes to versatility, there aren’t too many dishes that can hold a candle to a Dutch Baby pancake. They easily go savory or sweet. You can go as minimal or maximal as you wish for the toppings or just have them warm from the oven as is.

The Dutch Baby is one of the simplest forms of pancakes to make. Just mix up a few pantry staples, pour the batter into a hot, buttery skillet or oven proof glass bowl and bake it until its puffed and golden.

I’m using a chicken/broccoli filling today. This meal is one of our favorites so we have enjoyed it with a variety of savory fillings.

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 Savory Chicken & Onion Dutch Baby Pancakes
Votes: 1
Rating: 5
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Course Lunch, Main Dish
Cuisine American, European
Keyword savory chicken Dutch baby pancake
Servings
Ingredients
Dutch Baby Pancakes
Filling
Course Lunch, Main Dish
Cuisine American, European
Keyword savory chicken Dutch baby pancake
Servings
Ingredients
Dutch Baby Pancakes
Filling
Votes: 1
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Instructions
Filling
  1. In a skillet, heat oil & sauté mushrooms for 5-7 minutes. Mushrooms will expel a lot of moisture. Continue to cook until mushrooms are tender & most of the moisture has cooked off. Season with salt & pepper. Steam broccoli in the microwave for about 30 seconds or until tender-crisp.
  2. Shred cooked chicken with 2 forks. Thinly slice green onions. Keep raw for topping filling with.
  3. Prepare chicken gravy mix. Even though the package suggests using only one cup of water, I like to use 1 1/4 cup so that it is thinner & will cover the filling nicer. If you feel you need to add some red pepper flakes to spice it a bit more.
Dutch Baby Pancakes
  1. Preheat oven to 425 F. Place (2) 6-inch diameter glass bowls (each with 2 tablespoons of butter in them) in the oven to heat while you are preparing the batter.
  2. In a bowl, whisk eggs & milk. Add flour & whisk until incorporated. Next, whisk in the Parmesan cheese, scallions, parsley, thyme, salt & pepper.
  3. Remove heated bowls; divide batter between them. Return to oven & bake for about 25 minutes. The Dutch baby will puff up during cooking & form 'bowl'. Once its removed from the oven & starts to cool it will deflate slightly.
  4. As soon as you remove it from the glass bowl, place it on a serving plate & fill with the mushrooms, broccoli & chicken. Top with gravy & sprinkle with green onions. Serve immediately. Your filling should be enough for 2 Dutch baby pancakes.

Beggar’s Purse Crepes w/ Gorgonzola Sauce

Today July 25th, is my dear sister Loretta’s birthday. Having an older sister is a very unique experience that not everyone can truly know about. We are all products of our environment, and even if we are completely unaware of it, having that ‘big sis, little sis’ dynamic as you grew up, was a huge influence.

I remember how much I enjoyed being with Loretta and doing things together. She always seemed to have the answer to the ‘question’ and was just so much fun to be with.

Since Loretta was the ‘older’ one, she was expected to be more responsible and set an example, leaving me more lee-way to be a bit of a ‘dreamer’ at times. I have always valued Loretta’s advice and honest opinions. I am truly grateful to have her in our lives.

Although Loretta can’t be with us today, I think she would enjoy these little seafood crepes.

Crepes, whether they are rolled or stacked, sweet or savory make such a special meal. I remember some years ago, Brion & I had the pleasure of Loretta’s company on a trip to France. One of the first foods we enjoyed in France was crepes. They definitely made a lasting memory for the three of us.

Today, I wanted to do something a bit different. Sometimes, the name of a dish is simply inspired by its appearance. Such is the case of the crepes called ‘Beggar’s Purse’. The traditional dish consists of mini crepes topped with a good serving of high quality caviar and a dollop of sour cream. The edges of the crepe are pulled up into pleats and tied with a bow of chives. The resulting little bag looked like a purse.

Since then, the dish has been cloned thousands of times and the name beggar’s purse has become a somewhat generic term applied to dishes with various toppings tied in a similar way to resemble a purse. In addition to crepes, phyllo pastry, wonton wrappers or tortillas are used.

In North America, the beggar’s purse, reportedly derived from the French ‘aumoniere‘ pastry, has gilded origins. The dish became popular in the 1980’s. Aumoniere is a type of pastry but it also a medieval term for a small purse or pouch generally used in the 13th & 14th centuries. These purses were often embroidered.

HAPPY BIRTHDAY, LORETTA!

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 Seafood Crepes w/ Gorgonzola Sauce
Votes: 1
Rating: 5
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Course Brunch, Lunch, Main Dish
Cuisine American, European, French
Keyword seafood crepes w/ Gorgonzola sauce
Servings
Ingredients
Crepe Batter
Scallop Filling
Gorgonzola Sauce
Course Brunch, Lunch, Main Dish
Cuisine American, European, French
Keyword seafood crepes w/ Gorgonzola sauce
Servings
Ingredients
Crepe Batter
Scallop Filling
Gorgonzola Sauce
Votes: 1
Rating: 5
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Instructions
Crepe Batter (yields 12-8" crepes)
  1. In a medium sized bowl, combine flour & salt. Add eggs, melted (cool) butter & milk; whisk to incorporate then add the water. Continue whisking until smooth then fold in chopped chives. Batter should coat the back of a spoon like heavy cream, but if it is too thick, add a bit more water or milk. Refrigerate for a minimum of 2 hours (or up to 2 days).
Scallop Filling
  1. In a saucepan, saute mushrooms until moisture evaporates. In a medium bowl, whisk together soy sauce & cornstarch; add prepared scallops, ginger, garlic, green onion, cilantro & water chestnuts, mix together. Stir mixture into sauteed mushrooms & cook only until scallops are translucent. Set aside to cool until ready to use.
Gorgonzola Sauce
  1. In a saucepan, melt butter over low heat. Add garlic & rosemary (if using); cook for 1 minute. Sprinkle in the flour & stir to make a paste. Whisk in milk & 1/2 & 1/2 cream. Stir & cook for 3-4 minutes or until thick. Add crumbled Gorgonzola, stir until smooth & season with pepper if desired.
Blanche Whole Chives
  1. Blanche chives in a small saucepan of boiling water 10 seconds. Drain & plunge into an 'ice bath'. Pat dry on paper towels.
Cooking Crepes
  1. Heat the clarified butter (oil or cooking spray) in a crepe pan or skillet. Remove crepe batter from fridge & before you use any , give it a quick tap on the counter. Place 1/4 cup of the batter into the pan & swirl to even it out & form a circle. When the edges start to pull away & the crepe looks cooked in the middle, give the crepe a quick flip & cook for just 10-20 seconds on the other side. Repeat with remaining batter.
Assembly
  1. Divide scallop filling between the 12 crepes, placing a portion of mixture in the center of each crepe. Gather the sides up to enclose the filling, secure with a toothpick & tie closed with a chive. Remove the toothpick.
  2. On serving plates, ladle some Gorgonzola sauce. Place 3 'beggar's purses' (per serving plate) on top the sauce. At this point, you may want to give each plate 30 seconds of heat in the microwave.
Recipe Notes
  • These little 'purses' can be served as appetizers or a main dish of 3-4 per serving.

Seafood Stuffed Whole Salmon

Something about summer makes us want to add more fish, preferably WILD CAUGHT, to our meals. Whole fish is usually less expensive than fillets and the presentation looks amazing.

Its common knowledge that fish is one of the easiest and fastest meals you can prepare. Their muscle fibers are much shorter than they are in beef, so fish cooks quickly and there is no tenderizing to do. In fact, the biggest challenge in preparing fish is to keep it from falling apart after cooking it.

To prevent it from drying out, fish require higher temperatures and shorter cooking times than meat. The transition from ‘almost done to perfectly cooked’, happens in minutes. Remember that residual heat means the fish continues to cook for a few minutes even after it is removed from the heat, so if it seems tough when you bite into it is probably overcooked. As it moves from ‘done to overdone’, the flesh continues to firm then shrinks, pushing out moisture, which evaporates and leaves the fish dry and chewy. It seems that cooking fish rests on science as well as the art of restraint.

This seafood stuffing is a great compliment to the rich flavor of the salmon as well as keeping it moist. If this seems like a lot of fish, it really isn’t when you think all all the other meals you can create with the leftovers.

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 Seafood Stuffed Whole Salmon
Votes: 70
Rating: 3.89
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Course Main Dish
Cuisine American, European
Keyword seafood stuffed whole salmon
Servings
SERVINGS
Ingredients
Course Main Dish
Cuisine American, European
Keyword seafood stuffed whole salmon
Servings
SERVINGS
Ingredients
Votes: 70
Rating: 3.89
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Instructions
  1. Clean & chop raw shrimp & scallops, cook rice & slice green onions. In a large bowl, combine rice, shrimp/scallop combo, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary & celery seed.
  2. Lay salmon on a double thickness of greased foil. Fill salmon with stuffing mixture; secure with toothpicks. Brush with olive oil & sprinkle with dill weed & salt.
  3. At this point you can either bake the salmon at 425 F. in the oven or place it with the foil, over a medium heat on a closed grill. Allow 10 minutes per 1-inch (2.5 cm) thickness measured after stuffing at thickest part. Fish should flake easily with a fork at the thickest part when done.

Fajita Chicken w/ Zucchini Noodles

Despite having a fairly short history, Mexican fajitas are one of the most popular dishes in the world today. Apart from the fact that fajitas are incredibly tasty, they are actually very healthy not to mention the ease in cooking and assembling them.

As with many foods, time has changed the contents of the fajita and has evolved slightly from the original simplicity of the ranch worker’s dish, with different cuts of meat being chosen such as chicken or seafood. The vegetables have not changed as much as the meat, with peppers, onions & chilies still being predominant ingredients in the dish.

Probably, the most important thing when making fajitas is the marinade. It not only makes the ingredients incredibly tender but very flavorful.

Fajitas usually require some tortillas. While they are wonderful tasting, using zucchini noodles (or zoodles) as a base for the fajita chicken gives this meal an amazing flavor. Zucchini is perhaps the most popular choice for vegetable noodles. It’s long, thin shape makes it easy to spiralize and its neutral flavor allows it to pair well with almost any sauce or topping. This meal has such eye appeal along with a great taste.

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 Fajita Chicken w/ Zucchini Noodles
Votes: 1
Rating: 5
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Course Lunch, Main Dish
Cuisine American, Ecuador, Mexican, Spanish
Servings
Ingredients
Course Lunch, Main Dish
Cuisine American, Ecuador, Mexican, Spanish
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a large resealable plastic bag, combine oil, lemon juice & seasonings (RESERVE a small bit of seasoning for zucchini noodles); add chicken, seal & turn to coat. Refrigerate for at least an hour.
  2. Wash zucchini & trim off ends. Using a spiralizer, cut zucchini into 'noodles'. Set aside. Prepare peppers & green onion.
  3. When chicken has finished marinating, Add 1 Tbsp oil to a griddle & saute peppers & onion until just tender crisp. set aside & keep warm. Add another Tbsp oil to griddle. Saute zucchini noodles for 2-3 minutes. Remove from heat, sprinkle with reserved seasoning & keep warm.
  4. Grill marinated chicken strips until cooked through. Divide zucchini between serving plates. Top with peppers, onions & grilled chicken. Sprinkle with grated cheese.

Baked Potato Skins

With the last day of December right around the corner, its time to focus on New Year’s Eve celebrations. Even if you don’t have big party plans, you will no doubt still want to enjoy a few finger foods to ring in the new year with. The fact that so much emphasis is placed on sweets over Christmas, now is a good time to enjoy something savory.

During the many years I worked in the commercial food service industry, new years eve was all about finger food. I remember making hundreds of these little bite size morsels. The thing about this type of food is, it takes hours of prep work but they can be devoured in a very short space of time.

Although the humble potato skin appetizer is pretty basic, its easy to make and quite tasty. Originally served as a clever way to repurpose food scraps, potato skins have been around since the 1970’s.

Today’s recipe works well in that you can prepare them the day before needed and refrigerate. Half an hour before you are ready to serve …. bake, sprinkle with toppings and bring on the new year!

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 Baked Potato Skins
Votes: 1
Rating: 5
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Course Finger Food Buffet
Cuisine American
Servings
Ingredients
Course Finger Food Buffet
Cuisine American
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Pierce potatoes 2-3 times. Bake directly on middle rack of oven for 50-60 minutes until tender.
  2. When cool enough to handle, cut potatoes in quarters lengthwise. With a spoon, scoop pulp from skins, leaving 1/4-inch thick shells. Place skin side down on ungreased baking sheets. Brush with oil; sprinkle with Parmesan, garlic salt & chili powder. The potatoes can be prepared up to this point one day ahead. Nest skins in rigid plastic containers, cover & refrigerate.
  3. To serve: Heat oven to 450 F. Bake skins 15-20 minutes or until hot & edges are crisp. Remove from oven; sprinkle with bacon, green onions & cheese. Bake another 5 minutes or until cheese melts. Serve with sour cream or Ranch dressing.

Pork Tenderloin with Roasted Red Peppers & Pears

Unlike some meats that are best served only as the main entree or at certain times of the year, pork tenderloin is perfect at anytime or occasion. You can grill, roast or bake it, making pork one of the most widely eaten meats across the globe.

Sometimes there is a bit of confusion in regards to pork loin and pork tenderloin. The truth is, they are cut from two different regions of the pig. Pork loins are thicker and are also referred to as ‘white’ meat. True to that name, they do turn white when cooked. Pork tenderloin is usually smaller in size, about 2″ thick. This is the softest part of the whole pig coming from the side under the back bone.

Pork is never served by itself, always being accompanied by various side dishes. I never fail to enjoy cooking pork tenderloin. It’s one of those reliable meats that is always tender, pairs with unlimited ingredients and can be ‘dressed’ up or down.

This particular meal uses a cornbread stuffing with red peppers and pears. Sort of unusual but has good flavor and is easy to prepare.


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Pork Tenderloin with Roasted Red Peppers & Pears

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Course Main Dish
Cuisine American, Cuban

Servings


Ingredients

Course Main Dish
Cuisine American, Cuban

Servings


Ingredients

Votes: 1
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Instructions
  1. Prepare stuffing mix according to pkg directions.

  2. Make a lengthwise cut 3/4 of the way through the tenderloin; open & flatten to 1/4-inch thickness. Sprinkle with salt & pepper, minced garlic & 1/2 of the sliced green onion.

  3. Spread cornbread stuffing over meat. Roll up from long side; tuck in ends. Secure with toothpicks. Slice red pepper & pears. Place in a plastic bag with a small amount of fig balsamic dressing & CAREFULLY turn slices to coat well.

  4. Preheat oven to 425 F. Line a 13 X 9-inch baking pan with lightly greased foil wrap. Place stuffed tenderloin on it & drizzle with fig balsamic dressing. Surround with pear wedges & top with red pepper slices. Roast for 25 minutes or until meat reaches 160 F. on meat thermometer.

Ham & Cauliflower Au Gratin

The word ‘gratin’ or ‘au gratin’  has been given numerous alternative and incorrect definitions. Many think that the term is French for ‘with cheese’, others say that it refers to a dish with a browned topping and some even claim that gratin means a baked casserole.

The word gratin actually derives from the French word grater or gratter, meaning ‘to grate’. Originally it meant something more like ‘scrapings’. This referred to the browned crusty material that forms on the bottom or the act of scraping loose these crusty bits and stirring them back into the dish during baking. However, it now tends to refer to the browned crust that forms on the top of the baked dish. Toppings generally consist of breadcrumbs, grated cheese, egg and/or butter.

The word gratin is also used to identify the types of cookware in which such a meal is cooked. Traditionally, they are oval, but can also be round and come in graduated sizes and are made of clay-based ceramic, metal or oven-proof glass.

This au gratin combines ham and cauliflower in a creamy, Parmesan sauce and is topped with cheddar cheese. We really enjoyed it.

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 Ham & Cauliflower Au Gratin
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Fill a medium pot half full of water & add 1 tsp salt. Bring to a boil. Cut cauliflower into small flowerets & add to boiling water. Blanche for 3 minutes. DON"T OVERCOOK! Pour into a colander in the sink & let drain well- about 5 minutes.
  2. Preheat oven to 350 F. Spray a 6 X 8-inch glass casserole dish with cooking spray. Cut ham into small cubes & slice green onions. In a small bowl, place softened cream cheese, Greek yogurt, Parmesan & sliced green onions.
  3. Return cauliflower to cooking pot; gently fold in sauce mixture & ham. Season to taste with black pepper. Pour cauliflower mixture into prepared baking dish, spreading out evenly. Sprinkle with cheddar cheese.
  4. Bake 30-35 minutes or until the cheese is melted & lightly browned. Mixture should be bubbling & hot through. Remove from oven & allow to stand 10 minutes for any liquid to be absorbed. Serve hot.