Lasagna is not so much a recipe as a reflection of human taste, in all its many varieties. It has travelled the globe, evolving, and acquiring innumerable iterations. Its journey through different cultures and cuisines has influenced its preparation and ingredients, resulting in a diverse array of regional variations. From the classic Italian lasagna to the North American-style lasagna with its thick layers of cheese, each version tells a unique story of culinary heritage.
Lasagna is a culinary canvas that invites creativity. From experimenting with different pasta types and fillings to creating innovative sauces and cheese combinations, the possibilities are limitless.
Lasagna holds a special place in the hearts of many people as a comforting and nostalgic dish. Its rich flavors and warm, inviting aroma evoke memories of family gatherings, celebrations, and cozy evenings spent at home.
This Boursin turkey lasagna ticks all the boxes when it comes to a friends or family meal. Perfect for the holiday season get togethers.
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Boursin Turkey Lasagna
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Instructions
Preheat the oven to 400 F.
Coat a 9 x 13-inch baking dish with cooking spray. In a saucepan over medium-high heat, sauté leeks in olive oil. Add the mushrooms & red pepper flakes; cook until mushrooms are softened, about 4 minutes. Sprinkle in flour to coat the vegetables & cook for 2 minutes.
Add the milk, chicken stock, & lemon juice; stir until smooth. Bring to a simmer, cook until sauce is thickened, about 5-8 minutes. Whisk the Boursin cheese in until the sauce is smooth. Stir in the dry, chopped Swiss chard.
Spread a thin layer of sauce, about ½cup, on the bottom of a grease baking dish. Reserve ⅓ of the sauce for the top. Arrange 1/3 of the lasagna sheets over the sauce. Then top with sauce. Scatter 2 cups chicken, ½ the Monterey Jack cheese & 1/4 of the Parmesan.
Repeat the next layer with another 1/3 lasagna sheets, sauce, remaining chicken, remaining Monterey Jack cheese, & 1/4 of the Parmesan. Top with remaining lasagna sheets, reserved sauce, and sprinkle with remaining Parmesan. Bake uncovered, until brown and bubbly, 30-35 minutes. Let the lasagna rest for 15-20 minutes before serving.
Bake uncovered, until brown and bubbly, 30-35 minutes. Let the lasagna rest for 15-20 minutes before serving.
Call it brunch, call it breakfast, call it what you will but there’s nothing better than a fresh-baked quiche on Christmas morning. Many other brunch dishes get all the attention, such as eggs Benedict or bagels and lox, but I think quiche is the perfect brunch food. If you like breakfast casserole you’re sure to love quiche!
You hear a lot about the ‘joy of Christmas.’ This, to me, is the aroma and flavor of the holiday: rich and savory, warm and satisfying. Pure comfort.
The perfect brunch-at-home is quiche. Think about it: It’s filling, easy to portion out for a crowd, and make-ahead friendly.
This Christmas breakfast quiche is light but filling and gives you that warm and comforting feel while enjoying the holiday spirit. It has all the flavors of the holidays. The quiche filling is rich with flavor using eggs, ground pork, cranberries, and cheese and it makes the house smell amazing. That smell, my friends, is one of the Joys of Christmas.
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Sage Pork & Cranberry Quiche
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Instructions
Pastry
Add flour, sugar, baking powder & salt to a food processor & pulse just until combined.
In a small bowl, whisk together the egg, vinegar & water. Add cold butter & pulse until small coarse crumbs remain.
Sprinkle water/egg mixture over flour & pulse again until the dough comes together.
Remove the dough from the processor & wrap in plastic wrap. Refrigerate dough for 30 minutes.
Filling
In a large skillet, over medium-high heat, brown pork with onion, sage, thyme salt & pepper. Remove from heat & add potatoes & cranberries.
Preheat oven to 375 F. Line a 9-inch pie pan with chilled pastry.
Sprinkle 3/4 of the shredded cheese over bottom of pastry & evenly add pork mixture. Sprinkle top with remaining cheese.
In a small bowl, combine eggs & half & half. Whisk until mixed, but not frothy. Pour over filling.
Bake for 40-45 minutes or until a knife tip inserted in the center comes out clean.
Allow to stand for 10 minutes before cutting into wedges.
Today, February 19, is Family Day in Canada … a uniquely Canadian holiday occurring each year on the third Monday of February. It gives Canadians the chance to spend more time with their families and to celebrate the importance of the home and family life.
Alberta was the first province to adopt Family Day as a statutory holiday in 1990.
Although going out for brunch is always great, sometimes it’s nice to invite some of your family and friends over for a homemade brunch. Family day seems like the perfect opportunity for a bagel breakfast bake.
Did you know that ‘brunch’ is one of Canada’s favorite pastimes? It’s one of those meals that’s a little hard to describe. Timing-wise, it fits just after normal breakfast hours and could run as late as 3 pm. Generally, it’s considered a replacement for both breakfast and lunch. Plus, you get the best of both meals on offer; you might choose decadent French toast loaded with fresh berries, Canadian maple syrup, and whipped cream… or you might just as easily have steak and eggs. At brunch, anything goes… and often does!
The origins of brunch can be found in England in the 1890s. It was described as a wonderful post-church meal that would eliminate the need to get up early to eat on Sundays. Brunch has stayed true to its origins, especially in Canada, as a primarily Sunday meal to be consumed after church—or after a sleep-in. ‘Once upon a time’, most restaurants were closed on Sundays, so the concept of brunch became synonymous with hotels and motels in the early 20th century. At that time, folks looking for a bite to eat after church could drop into a local hotel restaurant on the way home and enjoy a delicious meal. Of course, this resulted in more restaurants remaining open on Sunday mornings, as they were leaving a huge pile of cash on the table by being closed.
Brunch’s continued popularity with restaurant-goers throughout the 20th century eventually has made it into a plausible everyday meal, although still mostly eaten during the weekend, to be enjoyed at any point between breakfast and lunch hours.
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Bagel Breakfast Bake
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Instructions
Arrange bagels in a 9 x 9-inch square baking dish.
In a large bowl, whisk together eggs, milk, cheese, bacon, green onions, 1/2 tsp salt & 1/4 tsp pepper. Pour over bagels, pressing down slightly to submerge. Cover & refrigerate at least one hour or overnight.
Preheat oven to 350 F. Uncover dish & bake 45-55 minutes or until set.
Allow to cool 15 minutes before serving; garnish with additional green onion if you wish.
There are so many great things to make with tortillas. You can load up burritos for breakfast, stuff some quesadillas with shrimp or make tortilla chips and cover them with cheese, guacamole and spicy salsa.
A tortilla quiche combines a classic breakfast quiche and a tortilla tart without having the traditional pastry crust.
Breakfast for supper is always good with Brion & I. Making this meal a day ahead of serving it allows the flavors to become exceptional.
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Mexicali Quiche w/ Avocado & Roasted Tomatoes
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Ingredients
- 250 gm lean, ground pork
- 1 cup onion, chopped
- 125 gm mushrooms, sliced
- 1 cup canned, corn niblets, drained
- 540 ml black beans, rinsed
- 1 Tbsp chili powder
- 3/4 tsp cumin
- 3 large eggs
- 1 1/2 cups milk OR 1/2 & 1/2 cream
- 2 Tbsp green chili peppers, seeded & chopped. optional
- 1/2 tsp salt
- 1/8 tsp pepper
- 150 gm Monterey Jack cheese, shredded
- 2 large corn or flour tortillas
- 18-24 cherry tomatoes/olive oil
- 2 avocados, mashed
- 1/2 tsp salt
- 1 clove garlic, minced
- 1 Tbsp lime juice
Ingredients
- 250 gm lean, ground pork
- 1 cup onion, chopped
- 125 gm mushrooms, sliced
- 1 cup canned, corn niblets, drained
- 540 ml black beans, rinsed
- 1 Tbsp chili powder
- 3/4 tsp cumin
- 3 large eggs
- 1 1/2 cups milk OR 1/2 & 1/2 cream
- 2 Tbsp green chili peppers, seeded & chopped. optional
- 1/2 tsp salt
- 1/8 tsp pepper
- 150 gm Monterey Jack cheese, shredded
- 2 large corn or flour tortillas
- 18-24 cherry tomatoes/olive oil
- 2 avocados, mashed
- 1/2 tsp salt
- 1 clove garlic, minced
- 1 Tbsp lime juice
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Rating: 5
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Instructions
In a skillet, cook ground pork, onion, mushrooms & garlic. Cook until meat is brown & crumbly & moisture has mostly evaporated from the mushrooms. Stir in corn, beans, chili powder & cumin. Remove from heat.
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In a bowl combine eggs, milk, green chili peppers (if using), salt & pepper. Grate cheese.
Lightly butter bottom of an 8-inch baking dish. Place one of the tortillas on the bottom of dish; sprinkle with a bit of grated cheese & top with half of the pork mixture. Tear other tortilla into pieces & place on top then sprinkle with a bit more cheese & remaining pork mixture.
Carefully pour milk mixture over quiche then top with remaining cheese. Bake for about 30 minutes or until set.
While the quiche is baking, place cherry tomatoes in a foil lined baking pan, drizzle with olive oil & roast until skins pop.
On a plate, mash avocados; add salt, garlic & lime juice. When quiche is ready, top with avocado mixture & roasted tomatoes. Serve.
