Seafood Meatballs w/ Orzo

Meatballs have become a beloved culinary delight in various cuisines around the world. The concept of combining ground meat with other ingredients to form compact balls can be traced back to ancient civilizations.

While commonly associated with Italian cuisine, the origin of meatballs is a tale that stretches across time and cultures.

Sweden has made its mark on the global meatball scene with its distinctive version, known as köttbullar. Swedish meatballs gained international recognition, thanks in part to the association with the popular furniture retailer, IKEA.

The Middle East boasts its own variation of meatballs, known as kofta. Kofta has a long history in the region and can be found in various Middle Eastern and Mediterranean countries, including Turkey, Lebanon, Egypt, and others.

Meatballs have traveled the world, adapting and evolving to suit different tastes and ingredients.

Asian cuisines have their own variations of meatballs. In Thailand, fish balls are popular street food made from a paste of minced fish, mixed with herbs, spices, and sometimes starch to achieve a firm texture. They are usually served in soups, stir-fries, or on skewers with dipping sauces.

As immigrants from various countries arrived in North America, they brought with them their culinary traditions, including their beloved meatball recipes.

In recent years, the popularity of global cuisine has further fueled the creativity and innovation around meatballs in North America. Food trucks and trendy restaurants offer inventive variations, such as fusion meatballs with a blend of different cultural flavors or vegetarian and vegan alternatives made with plant-based ingredients like lentils, mushrooms, or chickpeas.

Today, meatballs in North America can be found in a variety of forms and flavors, reflecting the country’s multicultural heritage.

Whether enjoyed in a tomato-based sauce with pasta, in a creamy gravy with lingonberry sauce, or alongside aromatic rice and fragrant spices, meatballs continue to satisfy appetites. The enduring popularity of meatballs is a testament to their versatility and the universal appeal of a simple, comforting dish.

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Seafood Meatballs w/ Orzo
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MEATBALLS
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Instructions
Orzo
  1. Bring 2 1/2 cups vegetable broth to a boil & cook orzo until tender. Drain excess vegetable broth from orzo & reserve. Set orzo & reserved water aside.
Sauce
  1. In a saucepan over medium heat, melt butter & add the garlic. Cook 3-4 minutes while stirring. Whish in remaining sauce ingredients. Simmer 4-5 minutes, stirring until sauce slightly thickens. Remove from heat.
Seafood Meatballs
  1. In a small bowl, mix the eggs & lemon juice. Place all meatball ingredients (except the olive oil) in the bowl of a food processor & pulse until combined.
  2. In a large saucepan, heat olive oil over medium-low heat. Scope seafood mixture (makes 20 balls) into saucepan. Using a large spoon, continuously turn the meatballs until all sides obtain a golden brown color. Place meatballs on a plate lined with paper towel.
Serving
  1. On a large platter, place orzo & top with seafood meatballs. Drizzle sauce over all. Place in the microwave for a couple of minutes just to ensure everything is hot for serving.

Cheesy Onion & Chicken Turnovers

Turnovers are a tasty handheld pastry stuffed with a variety of sweet or savory fillings. Depending on where you are in the world, you might know turnovers by another name. It’s a calzone in Italy, an empanada in Latin America, a pasty in England, a patty in Jamaica and a hand pie in North America.

Whether they’re made with pastry or yeast dough, these tasty morsels get their name from the folding technique used to enclose the fillings. They can be fried or baked, and the result is a convenient self-contained meal or snack.

While store-bought turnovers are readily available, there’s something uniquely special about crafting your own savory ‘pies’ at home. The aroma that fills the kitchen as the turnovers bake in the oven, the satisfaction of creating a perfectly flaky crust, and the freedom to customize the fillings to suit your taste – these are the joys that make them truly special.

During the summer months I like to have a big variety of savory turnovers in the freezer (already baked). There are so many times when you are too busy to make lunch and there they are — ready to heat and eat!

These cheesy onion and chicken turnovers were inspired by some Boursin cheese with cranberries & pepper I had waiting to be used. The total result has made them keepers!

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Cheesy Onion & Chicken Turnovers
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TURNOVERS
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TURNOVERS
Ingredients
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Instructions
Dough
  1. Cook potato, peel & mash. In a bowl, combine yeast with lukewarm water. Allow to stand for about 3 minutes until foamy; add butter, salt, Italian seasoning, sour cream & potato & mix well.
  2. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured work surface. Knead dough about 10 minutes, until smooth & elastic.
  3. Place dough in a greased bowl, cover with plastic wrap & allow to rise in a draft free place until doubled in bulk, about 1 hour.
Topping & Fillings
  1. In a skillet, heat 1 Tbsp oil. Sauté onion until caramelized & tender. In a bowl, combine shredded chicken with 1/2 of the Boursin cheese. Grate cheddar cheese.
Assembly
  1. Divide dough into 6 equal pieces & shape each piece into a round ball. On a lightly oiled surface, flatten each ball with a rolling pin to a 6-inch diameter. Spread each piece of dough with some of the remaining Boursin cheese.
  2. Divide chicken/Boursin mixture between the 6 turnovers, laying it to one side leaving a half inch border. Fold each one in half to form turnovers.
  3. Line a baking sheet with parchment paper. Place turnovers on baking sheet giving them space to rise a bit. Top each one with some caramelized onions & cheese. Cover turnovers with a tea towel & place in a draft free place to rise for about 15 minutes.
  4. Preheat oven to 350 F.
  5. Bake turnovers until a nice golden brown color. Remove from oven & allow to cool on a wire rack.

Roasted Turkey Breast ‘Porchetta’ Style

HAPPY THANKSGIVING DAY!

The second Monday of October has been the day Canada has celebrated Thanksgiving since 1957. You might say it is synonymous with autumn & the harvest season. For us, it’s a time to be thankful for having the privilege of being Canadian and able to live in such a wonderful country.

I, for one, have always loved the changing seasons. That’s not to say that I like freezing cold and slippery roads but that I have come to understand the important role each one plays in the ‘big picture’. When Brion and I initially landscaped our property, careful consideration was given to what plants were planted. Over the years it has developed into a beautiful tapestry of color through our growing season.

Growing up on the farm, Fall was an especially busy time with the grain crops being harvested, garden vegetables being canned, frozen or just stored for use over the coming months. So much needed to be done before winter would set in. As a teenager it all just seemed like a lot of work. Even as hard as my parents worked at making a living from farming, I think they felt a real sense of satisfaction in what they were able to achieve. Now I realize that even without being aware of it the visual beauty of the farmland at harvest was imprinted on me forever.

Our Thanksgiving meal today was inspired by the traditional Italian pork classic ‘porchetta’, a savory and moist boneless pork roast.

Porchetta is one of Italy’s most famous pork dishes. The term ‘porchetta’ traditionally refers to a whole boned and roasted young pig, specifically one which has been flavored with herbs, garlic and seasoning and cooked until the skin turns to golden crackling. The name of the dish stems from the word ‘porco’, meaning pork. It is a staple of numerous village festivals, fairs, markets, and concerts, when the streets of Rome are packed with food trucks selling this flavorful dish that is usually served on its own or as a filling for sandwiches. Italian immigrants brought the dish to North America in the early 20th century, where it is often referred to as Italian pulled pork.

The key elements of the finished dish are juicy meat, soft fat and crispy crust. In modern Umbrian kitchens, porchetta has expanded beyond pork, so that ‘porchetta-style’ has simply come to mean boneless meat, rolled round garlic and herbs, and roasted.

This ‘turchetta’ or roast turkey breast stuffed and rolled in the style of Tuscan porchetta makes a delicious alternative to ‘the same old Thanksgiving bird‘. 

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Roasted Turkey Breast 'Porchetta Style
Instructions
  1. Preheat oven to 325 F.
  2. In a large skillet, cook chopped bacon until golden & starting to crisp. Add butter, onion, celery & garlic. Sauté in bacon drippings until tender & golden.
  3. Toss sautéed veggies with crispy bacon, bread cubes, sage, thyme, rosemary, salt, pepper & chicken broth. Set aside while you prepare chicken breast.
  4. On a cutting board, place butterflied turkey breast & pound with a mallet so that the turkey is of even thickness throughout. Season with salt & pepper. Fill with stuffing, leaving a 1-inch border along the sides.
  5. Starting at the end closest to you, roll the turkey into a tight log shape & tie with twine. Season with salt & pepper & drizzle with a touch of olive oil.
  6. Roast for about 40-45 minutes until skin begins to crisp. On a piece of saran weave together a bacon 'mat'. Remove turkey from oven, cut twine & place turkey breast on the bacon mat. Using saran, turn roast over & tuck ends underneath the turkey breast. If necessary, use toothpicks to keep ends in place. Place in a roasting pan with a wire rack on the bottom to help drain away some of the drippings.
  7. Raise oven temperature to 350 F.
  8. Return turkey breast to oven & roast until turkey reaches an internal temperature of 160 F. & the bacon is crispy.
  9. Allow turkey to rest for 10-15 minutes before slicing & serving.

Chicken Madeira

Wine is not just a beverage with dinner, but can also be a key ingredient in dinner. Madeira wines are known for their versatility. Madeira perfectly complements all sorts of ingredients because of its vast range of wines. It not only adds flavors, but also dimension to the dishes. From soups to stews to desserts, it packs quite a punch and has an intense impact on the final product.

Madeira wine evolved on the island of the same name on the coast of Portugal. It presents different characteristics to all other types of fortified wine due to its specific winemaking process, since it is obtained by intentional heating, and characterized by a distinct ‘baked’ bouquet.

Madeira is classified according to several designations, including vintage, grapes used, and sweetness. There are a few variations on the production method, but Madeira must be oxidized and heated (a process called “maderization,” named after the wine). This makes for a fortified wine that can last for centuries.

Madeira has several taste profiles, but most will have flavors of caramel, walnut oil, peach, hazelnut, orange peel, and burnt sugar.

The first thing to check before cooking a Madeira based dish is what kind of wine does the dish require? It is always safe to use an average blended Madeira. Choose the safest- Finest or Rainwater type. These are packed with flavors and aromas and are typically inexpensive.

A good example is Sandeman Madeira Rainwater. It is light in body but full of flavor. It has a light amber color with golden highlights, as well as clean, nutty aromas. Its flavor is nutty and lightly complex, with a clean finish. This Madeira makes a wonderful accompaniment to a variety of foods and is also a fabulous cooking wine that can be used in various traditional dishes. ‘Rainwater Madeira’ was so named in the 18th century because it is as soft as rainwater and the color of straw, glistening after a shower of rain.

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Chicken Madeira
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Course Main Dish
Cuisine American
Keyword chicken Madeira
Servings
Course Main Dish
Cuisine American
Keyword chicken Madeira
Servings
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Instructions
  1. In a large saucepan melt 2 tablespoons of butter. Add 1 tablespoon of oil then add the mushrooms to the pan. Cook the mushrooms for about 5 minutes until they become soft.
  2. Add the onions to the pan & cook them along with the mushrooms for about 2-3 minutes. Add garlic & parsley to the pan & sauté them for a minute or two. Then, transfer this mixture to a plate.
  3. Slice the chicken breast in lengthwise strips. Season with garlic powder, Italian seasonings, paprika, salt & pepper.
  4. In the saucepan, melt a tablespoon of butter. Add a tablespoon of oil as well & let the butter foam. Add the chicken breast to the pan & cook it on both sides for 3-4 minutes each until golden brown. When it is cooked, transfer it to the plate with the mushrooms.
  5. In the same pan, pour in the Madeira wine & bring it to a boil. When it has reduced to almost half its volume, add the beef stock & boil it for about 10 minutes until only ¼ of the original volume remains.
  6. Add the heavy cream to the pan & simmer it for 2-3 minutes until it thickens. Sprinkle a pinch of salt & pepper into the pan to add flavor & stir.
  7. Return the cooked chicken to the pan along with the mushrooms. Top it with the shredded mozzarella cheese. Place the pan in the oven broiler and broil it for 2-3 minutes until the cheese has completely melted.
  8. Remove the pan from the oven. Place chicken on a serving platter & garnish with some parsley. Nice served with mashed potatoes.

Whole Roasted Cauliflower

Roasting a whole cauliflower is probably nothing new. One imagines that as long as there has been cauliflower, cooks have been roasting whole heads of it in high heat.

Israeli cuisine is diverse and very vegetable forward. So, it’s no great surprise that an Israeli chef figured out a way to make cauliflower even tastier with a presentation that is equally appropriate served for lunch on Wednesday or as a main dish on a holiday or other special occasion.

A whole roasted cauliflower will take a little more time than roasting florets, but it makes an unbeatable visual impression, and is almost absurdly easy to make.

This easy and delicious whole roasted cauliflower is spread with seasonings and grated Parmesan cheese then oven-roasted to perfection. Serve as a side dish with any number of entrees such as roasted pork loin and baked cod or enjoy as a vegetarian meal.

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Whole Roasted Cauliflower
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Instructions
  1. Preheat oven to 375 F. Lightly grease a cast iron skillet.
  2. Remove all the outer leaves of the cauliflower & rinse it inside and out. Pat it dry & set it down onto a tea towel to drain off water from the inside, while you prepare the seasoning.
  3. In a small bowl, combine the seasoning, olive oil, minced garlic, & parmesan cheese. Mix well to combine.
  4. Turn the head of cauliflower upside down & carefully cut off most of the thick stem. Make sure not to cut off the area where the florets' stems attach.
  5. Spread the seasoning mix all over the cauliflower starting with the underside. Make sure to get the seasoning on the inside, between the stems to season the inside of the cauliflower. Turn it over & cover the outside of the cauliflower head with seasoning.
  6. Place seasoned cauliflower onto the prepared cast iron pan, stem side down & cover the pan & cauliflower with a sheet of aluminum foil tightly.
  7. Place into the oven and let it cook about 30 minutes.
  8. Take the aluminum foil off, raise the heat of the oven to 400 F. & place the pan with cauliflower back into the oven.
  9. Bake uncovered for another 30 minutes. You can test if the cauliflower is done by inserting the fork and feel how easily it goes in.

Loaded Taco Cabbage Steaks

The concept of ‘loaded cabbage steaks’ is an interesting twist on traditional cabbage dishes and are a tasty alternative to traditional tacos.

Sometimes it’s hard to get excited about cabbage but I think this recipe will change your mind a little bit. Roasting the cabbage provides a subtly sweet flavor. Cabbage is very affordable, mildly flavored and easy to prepare. This recipe involves roasting thick slices of green cabbage with olive oil, salt, and taco seasonings. You can top them with either ground meat or black beans, shredded cheese, diced avocado, sliced cherry tomatoes, and chopped cilantro. Lime crema adds a zesty finish. 

It’s time to elevate cabbage from a humble vegetable side dish to the main attraction with these loaded cabbage steaks!

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Loaded Taco Cabbage Steaks
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Course Main Dish
Cuisine American
Servings
Ingredients
Cabbage Steaks
Ground Meat
Lime Crema
Course Main Dish
Cuisine American
Servings
Ingredients
Cabbage Steaks
Ground Meat
Lime Crema
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Instructions
Taco Seasoning
  1. In a small dish, combine all ingredients & mix well.
Lime Crema
  1. Whisk together the ingredients using milk to thin out the sauce to your desired consistency. Set aside.
Cabbage Steaks
  1. Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper.
  2. Keep your cabbage core INTACT, slice your cabbage in half first then into thick slices – ending up with 6-7 slices. Place them on your baking tray & brush both sides of each slice with olive oil. Season with 1/2 of the prepared 'taco seasoning' Roast for 30-35 minutes or until golden.
Ground Meat or Beans
  1. In a large skillet, heat the oil & sauté onion for 2 minutes. Add in the ground meat, using a wooden spoon break everything up until no longer pink & cooked through. Season with remaining taco seasoning. Divide the meat between the roasted cabbage slices then top with the cheese & pop back into the oven until melted – about 5 minutes.
  2. If you're using the beans, simply top the cooked cabbage steaks equally with some beans, covering the cabbage & then top with the shredded cheese. Pop back into the oven until the cheese has melted – 5 minutes.
  3. Remove cabbage steaks from oven & top with tomatoes, avocado & arugula. Drizzle with lime crema & serve hot.

Oktoberfest Roasted Half Chicken – Wiesn Hendl

CELEBRATING OKTOBERFEST (SEPT 21-OCT 6 /2024)

The first Oktoberfest took place in 1810 as part of the celebrations of the wedding between Crown Prince Ludwig, the later King Ludwig I. of Bavaria, and Therese of Sachsen-Hildburghausen.

On October 17 the five-day celebrations ended with a public horse race at a meadow between Munich and Sendling.

Due to the great success of this great conclusion of the ‘October Fest’ the formerly nameless meadow below the Sendling hill became the name ‘Theresens Wiese’ (Therese’s Meadow) in honor of the bride.

After 1815 this name was simplified as ‘Theresienwiese’. As it initially only served the Oktoberfest, besides some agricultural cultivation, the name of the event and its location merged.

As people from Munich like merging syllables just as they like to merge names, sometime later, they would simply go to ‘Wiesn’. Hence, in Munich you literally say, ‘I’m going out to the meadow’ (naus auf d’Wiesn), when you visit the Oktoberfest.

To many Munich locals the focus of the world-famous Oktoberfest isn’t the beer at all, but rather the huge number of rides, rollercoasters, ghost trains, and other funfair attractions that line the festival’s many avenues.

Certainly, of equal importance to the beer is the food, and most beloved of all is the recipe for the famous Oktoberfest Chicken.

Wiesnhendl’ means Wiesn chicken which is not a breed in itself. The name actually only indicates the ultimate fate of the chicken – for example to be eaten at the Wiesn.

Not every chicken can be a Wiesn chicken, as it must be born in the second week of August in order to reach the necessary weight for butchering. Only chickens whose star sign is Leo end up at Oktoberfest!  I understand, it’s reasonable to estimate that around 700,000 chickens will meet their golden-brown fate at the Wiesn.

The chicken makes a good choice: it’s easy to prepare in large quantities, can be served in seconds (chicken on the plate, moist towelette on the side) and the diner generally eats it with their fingers, saving on loads of washing up.

The chicken also contains a fairly generous proportion of fat, which helps to extend diners’ beer consumption time by slowing down the absorption of alcohol by the body. Another trick the hosts have is brushing the chicken skin with a salty brine solution to make the skin extra-crisp – as well as making guests extra-thirsty. So, everyone wins.

‘Hendl’, the Bavarian word for chicken, is non-gendered so can refer to a rooster or a hen. The right size and weight to feed two hungry people should be around 1300 grams (about 2.86 lbs.).

Another thing to keep in mind is that you can’t have Oktoberfest without pretzels. Large and soft, they’re the perfect accompaniment to chicken and beer.

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Oktoberfest Roasted Half Chicken - Wiesn Hendl
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Chicken
Spiced Butter/Oil
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Ingredients
Chicken
Spiced Butter/Oil
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Instructions
  1. Preheat oven to 375 F.
  2. Wash chicken & pat dry with a paper towel. Stuff the cavity with thyme, parsley, garlic & lemon.
  3. Melt the butter, mix in the olive oil & the spices. Place the chicken breast side up onto the rack of a roasting pan. Brush it with the spiced butter/olive oil.
  4. Place in the oven & brush with spiced butter/olive oil again in about 20 minutes. (If the chicken is browning too quickly, tent it with aluminum oil.)
  5. In 40 minutes check the temperature with a meat thermometer. Brush with more spiced butter/olive oil.
  6. Continue cooking until the internal temperature reaches 165 F. If you want crisper skin, turn the heat up or broil for the final few minutes (keep an eye on it).
  7. Place the cooked chicken onto a cutting board with a lip of a cutting board inside a baking sheet (to contain the juices). Allow to rest 5-10 minutes. Cut across lengthwise with a heavy knife, pressing down firmly. Remove the herbs and lemon and serve.

Cheesy Chicken & Stuffing Stuffed Portabella Mushrooms

How is it spelled? Portobello or Portabella – from what I understand there is no ‘right’ spelling. Both versions are accepted, but the Mushroom Council  decided to go with Portabella to provide some consistency across the market.

Have you ever stopped and thought about how many vegetables are fantastic when stuffed? Any vegetable with a fairly sturdy shape can become an edible vessel for dinner. All we need to do is fill the inside with a stuffing of our choice, a little time in the oven until everything is heated through and dinner is ready!

I find the versatility of the portabella mushroom is endless. They have a rich, meaty texture and flavor which is retained even after cooking. You can use them in soups, stews, baked pasta, rice dishes or as a meat substitute in salads. Portabellas are excellent paired with fresh herbs, cheese, tomato or cream-based sauces, leafy greens, garlic and onions.

I’m sure the appeal of mushrooms isn’t for everyone. For Brion & I, we love that earthy taste. There is hardly anything you can’t use mushrooms in from appetizers to main course.

For our stuffed mushrooms today, I made a sun-dried tomato sauce then stuffed the Portabella caps with some chicken & stuffing and baked them in it for a supper entrée. Tasty and filling!

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Cheesy Chicken & Stuffing Stuffed Portobello Mushrooms
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Instructions
Chicken & Stuffing
  1. In a small bowl, create a seasoning blend by mixing together garlic powder, dried basil, onion salt, dried parsley, salt, black pepper, & celery salt. Rub the seasoning blend evenly on both sides of the chicken breasts.
  2. Preheat oven to 375 F.
  3. Place the seasoned chicken breasts in a baking dish & add the chicken broth to the dish. Cover the baking dish with foil & bake for approximately 25-30 minutes, or until the chicken is cooked through. Remove the chicken from the oven, dice it & set it aside.
  4. Prepare the chicken stuffing mix according to the package directions. Toss with cooked chicken. Grate cheddar cheese.
Sauce
  1. In a skillet, heat oil. Add onion & cook for 2 minutes until it starts to soften. Add reserved mushroom stems, garlic, oregano, paprika, sun-dried tomatoes & zucchini. Cook for 2 minutes while stirring with a spatula. Add wine & allow to bubble for 2 minutes then add vegetable broth, salt & pepper. Bring to a boil & simmer for 5 minutes.
  2. Stir the cream & Parmesan cheese into the sauce. Place in a 9 x 13-inch baking dish.
Mushrooms
  1. Whisk the egg lightly in a shallow bowl. In a separate shallow bowl, combine flour, salt, pepper, oregano, thyme, paprika & garlic salt. In a large skillet, heat olive oil on medium-high. Dip the mushrooms in the egg then in the flour mixture. Coat the outside of the mushrooms, trying not to get too much flour inside the ‘cap’. In the skillet, fry mushrooms on both sides until lightly golden. Use a tong to help fry the sides as well. Remove mushrooms to a plate. 4. Set aside, keep warm.
Assembly & Baking
  1. Preheat oven to 350F.
  2. Pack each Portobello mushroom cap with the chicken & stuffing mixture, ensuring it's firmly packed to stay in place during baking. Nestle the stuffed mushrooms on top of the sauce in the baking dish. Cover the baking dish with foil.
  3. Bake for about 20-25 minutes or until the mushrooms are tender & the stuffing is heated through. For the last 5 minutes of baking, remove the foil & sprinkle with cheese. When cheese is melted, remove the stuffed mushrooms from the oven.
  4. Nice to serve with pasta or potatoes.
Recipe Notes
  • Since their is just two of us, I only made half the recipe as you will notice in the picture.

Stuffed Roasted Romas

Anyone growing a vegetable garden will now be reaping the benefits of all your hard work. Have you ever stopped and thought about how many summer vegetables are fantastic for hollowing out and stuffing? Any vegetable with a fairly sturdy shape can become an edible vessel for dinner. All we need to do is scoop out the middle and fill the inside with a stuffing of our choice. A little time in the oven until everything is heated through and dinner is ready!

When my siblings and I were growing up, my mother had many unique ways of teaching us how to take responsibility. On one side of her huge farm vegetable garden, she designated a ‘strip’ each for the three of us older siblings. The strips were each about 4 feet (1.22 m) wide and the length of her garden. The deal was that we could grow whatever we choose to, but it was ours to weed and care for all summer. At the end of the season, it was fun to see who had the most success. One of my sisters absolutely loved to grow pumpkins as they grew fast and large. I can’t really remember my mother stuffing a lot of vegetables but the idea of stuffing ‘things’ always appeals to me.

It’s hard to beat a summer tomato. They’re plump and juicy and filled with sweet and savory notes. You can certainly eat tomatoes in the wintertime, but this is one of those vegetables that showcases its best aromas and flavors in the summertime.

Aside from the visual presentation of a stuffed tomato, there’s the matter of flavor. I think the real beauty of a stuffed tomato is what you put inside it. And to be honest, the sky’s the limit. Any manner of meats, cheeses, carbs, and veggies can make for  great choices. The blended flavors make for some pretty tasty meals.

Whether it’s stuffed cabbage, stuffed zucchini or these stuffed tomatoes, food just tastes better when it comes in an edible package!

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Stuffed Roasted Romas
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Instructions
  1. In a large saucepan, heat olive oil & add ground meat, breaking up the meat with a spatula. Cook for 5-6 minutes or until meat is browned. Drain off any excess grease then add the onion, Italian seasoning & salt to the pan. Cook 3-4 minutes or until translucent. Add the garlic & cook for 30 more seconds.
  2. Preheat oven to 350 F. Lightly butter an 8-inch baking dish.
  3. Turn tomatoes blossom side down to give you a flat bottom. Trim a thin slice off the 'top'. Hollow out the insides of the tomatoes with a knife or grapefruit spoon. Chop pulp finely to be used in filling.
  4. Stir the rice, most of the cheeses (save a bit to top tomatoes with) & tomato pulp into meat mixture. Season to taste with salt & pepper.
  5. Mound the filling mixture evenly into tomato shells. Place remaining filling in the baking dish. Nestle the stuffed tomatoes into it so they will stay upright during baking time.
  6. Bake tomatoes about 15-20 minutes then top with remaining grated cheese. Bake for another couple of minutes until cheese is melted.
  7. Place a bed of arugula on serving plate & top with loose baked ground meat mixture. Place the roasted Romas on top & serve hot.

Creamy Chicken Skillet w/ Italian Seasoning

Italian cuisine is renowned for its delicious and aromatic flavors, and one of the most essential ingredients that contribute to this is a blend of herbs and spices that add a distinct flavor to various dishes.

While these herbs are readily available in Italy, they were not always easy to find in America. As a result, early Italian immigrants needed a way to add their preferred flavors to dishes. ‘Italian seasoning’ provided exactly that. Its origins are a bit mysterious, with some people believing it originated in Italy and others insisting it is an American invention. However, the most common understanding is that the Greeks and Romans developed Italian seasoning somewhere in the Mediterranean during ancient times.

Italian seasoning is a mix of dried herbs with an earthy, piney flavor that’s subtly sweet and peppery. This kitchen staple includes dried basil, dried oregano, dried rosemary, dried thyme and dried marjoram, but there are several variations that also feature additions like dried sage, fennel seeds or even spices like garlic powder or crushed red-pepper flakes. Traditionally, though, it is just those five core herbs.

It has become a staple in North American kitchens and can be used to flavor just about anything, but some of our favorite uses are in classic Italian American dishes like meatballs, pizza or chicken Parmesan. It adds extra interest to olive oil for dipping bread or vinaigrette for salads. Or stir it into marinades to infuse your meat with woodsy, herbal flavor.

These chicken cutlets cook quickly and are highlighted with a creamy sauce made with tomatoes, zucchini and Italian seasoning. Nice served with roasted mashed cauliflower, brown or Basmati rice or orzo pasta.

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Creamy Chicken Skillet w/ Italian Seasoning
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Instructions
Chicken
  1. In a small dish, combine all chicken seasonings & sprinkle on both sides of chicken cutlets. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken & cook, turning once, until browned & cooked through. Transfer to a plate.
Sauce
  1. Add the remaining 1 tablespoon oil, zucchini, mushrooms & onions to the pan. Cook, stirring, until starting to soften, about 2 minutes. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese & Italian seasoning. Bring to a simmer and cook, stirring to melt the cream cheese, for 5 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve topped with basil or Italian parsley if desired.
  2. Nice to serve with roasted mashed cauliflower, brown rice, orzo or basmati rice.