CELEBRATING CINCO de MAYO!
A big dish of baked chicken tacos seems like the perfect way to celebrate Cinco de Mayo, a yearly celebration that is held on May 5. This traditional Mexican holiday was created to commemorate the 1862 victory of the Mexican army over French adversaries at the Battle of Puebla. Cinco de Mayo is sometimes mistaken for Mexico’s Independence Day—the most important national holiday in Mexico—which is celebrated on September 16.
More popular in the United States than Mexico, Cinco de Mayo has become associated with the celebration of Mexican American culture. Celebrations began in California, where they have been observed annually since 1863. The day gained nationwide popularity beyond those of Mexican American heritage in the 1980’s due to advertising campaigns by beer, wine, and tequila companies. In Mexico, the commemoration of the battle continues to be mostly ceremonial, such as through military parades or battle reenactments.
Nowadays, Cinco De Mayo is celebrated officially in every continent and in over 40 different countries, including Canada.
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Baked Chicken Tacos
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Instructions
Preheat oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray.
Heat the olive oil over medium heat in a medium skillet. Add onion to skillet & cook for 2-3 minutes, or until the onion is translucent & fragrant.
Stir in the chicken, taco seasoning, tomatoes (fully drained), and green chiles (fully drained). Stir to combine fully. Reduce to simmer & allow to cook for 5-8 minutes.
Place the taco shells in the baking dish, standing up. Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven. Spoon 1 tablespoon ( or more) of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese.
Bake for 7-10 minutes, or until cheese is fully melted & the edges of the shells are browned. Remove from the oven. Add toppings of choice.
Recipe Notes
- SOME TOPPING SUGESTIONS:
- Shredded lettuce or arugula
- Salsa
- Sour Cream
- Jalapenos
- Cilantro
For the most part, a baked potato with a pat of butter and a little salt is just great on its own. But stuff them with an assortment of savory ingredients such as shrimp, oysters or ground meat and it easily constitutes a whole meal.
I think my first encounter with this idea came when the Wendy’s restaurant chain introduced the Stuffed Baked Potato to their menu in 1983. Their original goal was to give the customer another choice or alternative to the same old ‘fries’. I think it retailed for 99 cents at the time. The one I remember having a couple of times was with cheese sauce and fresh broccoli. It tasted great to me, not being a fried food lover. Of course, since then the whole concept has been ratcheted up in both flavor and eye appeal.
This version is browned ground beef in a cheesy mustard béchamel sauce served over baked potatoes. Makes such a super good meal with a bit of steamed broccoli.
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Baked Cheesy Ground Beef Stuffed Potatoes
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Instructions
Pre-heat the oven to 400 F.
Wash the potatoes & pat dry. Prick with a knife or the tines of a fork, place on the oven rack and bake for approximately 45 minutes or until tender.
While the potatoes are cooking, brown the ground beef in a large skillet. Season with 1/4 teaspoon of salt & set aside.
In a separate pan, add 1 tablespoon of the butter & the diced onion. Cook on medium low heat, stirring often, until the onions begin to caramelize. Add the minced garlic, continue cooking for another minute and then remove from the heat. Add the cooked onion & garlic mixture to the cooked ground beef.
In the pan, melt the remaining 3 tablespoons of butter & whisk in the flour. Cook for a minute to make a roux. Slowly whisk in the beef stock, milk, Worcestershire sauce, mustard, salt, ground black pepper & shredded cheddar cheese. Continue cooking & stirring, on low heat, until the mixture begins to thicken. Add the beef mixture into the sauce.
When the potatoes are cooked, slice open and pour on the cheesy beef mixture. Garnish with parsley if you wish. Serve hot.
Oblong and common in Mediterranean cooking, orzo has a look of rice and the texture of pasta. While orzo’s origins lie in Italy, it is now a staple in cooking across Europe, especially Greece, and the Middle East. Its use in North America can be traced to the mid-20th century or even earlier. It seems there are recipes that date back to the early 1950s like orzo pasta salad, orzo stuffed tomatoes and Betty Crocker’s Chicken Orzo Soup.
The pasta itself is made from durum semolina wheat… a particularly hard variety of wheat. It holds up perfectly during the cooking process and has a very pleasant clear flavor and chewy ‘mouthfeel’. The name is somewhat misleading though as orzo actually means barley in Italian, but there is no barley in it. Instead, the pasta derives its name from its shape, which closely resembles the grain.
Orzo has been around a long time… and stands on its own as a versatile and tasty pasta in a supporting role as a side dish, or as the star in a main dish. Because of its size, and ability to absorb flavors very well, orzo can be combined with other ingredients and become a perfect filler for things like stuffed peppers and squash.
Orzo pasta also comes colored, and flavored with vegetables. Spinach is common, but it can also be mixed with beets, carrots and other vegetables. Rainbow orzo pasta combines several different vegetables to create a highly colorful take on this wonderful, and versatile pasta.
Today, I’m pairing it with bay scallops and broccoli in a nice cheesy parmesan sauce. Yum!
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Creamy Orzo w/ Bay Scallops, Broccoli & Parmesan
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Instructions
Rinse scallops & pat dry. Set aside.
Melt 1 Tbsp of the butter in a large skillet over medium heat. Add the onion & sauté until soft, about 4 - 5 minutes. Remove the onions to a plate. Set aside.
Add 2 Tbsp of the butter to the skillet & melt over medium heat. Add the prepared scallops & sauté for 4 - 5 minutes. Place scallops on a heated platter & cover with foil.
Fill a large sauce pan of water with 4-6 quarts of water & bring to a boil. Add the orzo & stir.
After the orzo has been boiling for 5 minutes, add the broccoli florets to the same pot and continue to cook for 5 additional minutes. Once the orzo & broccoli are cooked and tender, drain well and pour into a large mixing bowl.
Quickly add the parmesan cheese & the final 2 Tbsp of butter to the orzo & broccoli mixture. Stir thoroughly, allowing both the cheese & butter to melt. Slowly add the cream, while stirring. Next, add the sautéed onions, scallops. Mix well. Season with salt and pepper. Garnish with parsley if you wish. Serve immediately
Bacon is not one of my most favorite foods. I have a very clear ‘taste of a memory’ from the bacon my father would cure on the farm when I was growing up. It was way too salty and fatty for my liking, so I avoided it like the plaque. Brion, on the other hand, loves bacon! Over the years I have come to find there are many versions of smoked bacon that can really take a recipe to another level. I have used it on, in and around so many things. I have dipped filets in it, encrusted filets in it, wrapped chicken and salmon filets in it, extra, extra …
Bacon fans are an innovative bunch. Forget the simple slice alongside eggs. Diehards have dipped the meat in chocolate, crumbled it into ice cream, infused it into vodka and the list goes on. You’d have to be living under a rock to miss the signs of our cultural obsession with bacon these days.
In this meal I’m making some sliced turkey-bacon rolls to have with our mushroom risotto. Should be quite flavorful.
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Turkey-Bacon Rolls w/ Mushroom Risotto
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Instructions
Turkey/Bacon Rolls
Chop the rosemary & thyme leaves, add a pinch of dried marjoram, parmesan, breadcrumbs & a little lemon zest.
Lay out turkey slices on a work surface, brush them with mustard, distribute the prepared mixture & roll them up to perfectly contain filling. Wrap each roll tightly with a slice of bacon. Secure with a toothpick if necessary.
Sauté garlic in a drizzle of oil for 1-2 minutes over low heat. Add more oil if necessary & brown mini rolls evenly for 3-4 minutes, turning occasionally & adding salt & pepper to taste.
Add wine, lower heat a little & put the lid on & continue cooking for 5-6 minutes, adding very little boiling water if necessary, Remove from heat & keep warm until risotto is cooked.
Mushroom Risotto
In a medium saucepan, bring the broth to a boil over medium-high heat. Add the porcini mushrooms, remove the pan from the heat & set aside for 30 minutes until mushrooms are tender. Then, using a slotted spoon, remove the mushrooms & set aside.
Return the broth to a simmer & keep warm over low heat.
In a large, heavy saucepan, melt 2 Tbsp of the butter over medium-high heat. Add onion & mushrooms & cook for about 3 minutes, until the onions are tender but not brown. Add rice & stir to coat with butter. Add wine & simmer for about 3 minutes, until the wine has almost completely evaporated.
Add a soup ladle full of warm broth & stir for about 2 minutes, until almost completely absorbed.
Continue with remaining broth, adding a ladle full at a time & allowing each addition to be absorbed, until rice is tender to the bite & the mixture is creamy. This should take about 20-25 minutes in total.
Remove the pan from the heat. Stir in the parmesan, gorgonzola, chives, salt & pepper. Transfer to a warm serving bowl & serve immediately.
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.
Bacon-wrapped shrimp and scallops may sound like an appetizer only served at fancy cocktail parties. But tossed in parmesan and spices then wrapped in bacon makes for some incredible skewers to serve with some vegetable couscous as a main dish.
There are all kinds of tasty add-ins to couscous, such as mushrooms and zucchini. Mushrooms add an earthy, savory flavor to couscous that makes it a good complement to main dishes like roast chicken, pork, beef or seafood.
Couscous has become one of my favorite pantry staples. It’s quick, convenient, versatile and makes a good alternative to ‘traditional’ rice or pasta.
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 water or broth, which typically takes something like 5-10 minutes!
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Bacon Wrapped Shrimp & Scallop Skewers
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Instructions
Vegetable Couscous
In a saucepan, slightly pre-cook bacon strips. Remove from saucepan onto a paper towel. To saucepan containing bacon drippings, add zucchini, mushrooms, onion, garlic & cilantro paste; sauté until tender crisp. Place in a bowl.
To the saucepan, add broth & salt (if using) & bring to a boil; add couscous. Cover & remove from heat; set aside until liquid has been absorbed, about 5-10 minutes.
Add bowl of vegetables & gently toss with a fork. Keep warm while you cook seafood.
Shrimp & Scallops
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In a bowl, combine oil, garlic, basil, oregano & Parmesan. Add shrimp & scallops; toss gently until well coated then tread on wooden skewers along with bacon strips.
Line 9 x 13-inch baking pan with foil. Place skewers with tip ends resting on pan edges.
Place in oven & roast JUST until seafood is slightly firm & cooked through & bacon is cooked. Serve immediately with vegetable couscous.
Breakfast taquitos are like the smaller cousin to breakfast burritos. They use smaller corn tortillas and have a filling rolled into center of each tortilla. Taquitos are a great way to get some vegetables into your morning meal, and if you need, you can even take them on the go with you once they’re done. What’s more, they’re easily adaptable to your needs. So, if you prefer different veggies or have some leftover ones to use up, you love breakfast sausage or prefer them meatless, there’s a way to make breakfast taquitos work for you.
What’s more, these taquitos are baked, not fried, so they’re a little less guilt-inducing than you might think. Customize the recipe to your liking, swapping out what you dislike and putting in what you do. Serve breakfast taquitos with some fresh fruit, salsa verde, guacamole or sour cream and green onions.
These tasty taquitos are everything you want in a brunch item. They are hearty, savory, and easy to make. Another bonus is that you can prepare and bake the taquitos. Allow to cool completely and then place in a freezer Ziploc bag. When ready to eat, microwave them until warm. Could breakfast food get more convenient than that?!
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Breakfast Turkey Taquitos
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Instructions
Filling
Heat a large non-stick skillet on high. Add olive oil, onion, and garlic & cook until soft, approximately 2 to 3 minutes. Add tomato, cook until the tomato starts to break apart and dissolve into the mixture, approximately 3 minutes.
Add the turkey, cumin, smoked paprika & chili powder; cook until the turkey is cooked through, using a wooden spoon to break the turkey into small pieces. This will take approximately 5 minutes.
Add the cilantro & beaten eggs to the mixture & cook until the eggs are cooked through, approximately 3 minutes. Remove from heat.
Heat tortillas for 10 to 15 seconds in the microwave before working with them. While the tortillas are warm, divide the filling between them topping with diced avocado & 100 grams of the shredded cheese. Roll the tortillas & place in the baking pan seam side down.
Top taquitos with salsa & remaining 50 grams shredded cheese.
Assembly
Preheat oven to 400 F. Spray a 13 x 9-inch baking pan with oil.
Heat tortillas for 10 to 15 seconds in the microwave before working with them. While the tortillas are warm, divide the filling between them topping with diced avocado & 100 grams of the shredded cheese. Roll the tortillas & place in the baking pan seam side down. Top taquitos with salsa & remaining 50 grams shredded cheese.
Bake in the oven for 15 minutes, until the cheese is melted and the tortilla is crispy. Serve immediately.
If you haven’t had quiche lately, it is time to remedy that situation. I could eat quiche for breakfast, lunch, and dinner without ever growing tired of it. This recipe takes the classic chili con carne and turns it into a quiche which makes an ideal winter meal, right?
Cornmeal crust is the perfect foil for meaty and cheesy savory pies. Not only is the rustic texture and flavor of cornmeal pastry a nice change, but it also helps if you have something that is super juicy to avoid soggy bottom pies.
If you like quiche and cornbread, you’ll love this. The cornmeal crust gives a sort of cornbread feel while maintaining the flaky composure that any great crust should have. This is one of my favorite crusts to use for savory pies, tarts and galettes.
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Chili Cheese Quiche
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Instructions
Cornmeal Pastry
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into a disk & wrap in plastic wrap. Refrigerate for at least 2 hours.
Filling
In a large skillet, sauté beef, onion & garlic until meat is cooked & any liquid has evaporated. Stir in spices, corn, tomato sauce, beans. Remove from heat & allow to cool slightly. Grate cheese.
Eggs/Milk
Whisk together eggs, milk & seasoning.
Assembly
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Roll out pastry to fit a 9-inche quiche pan. Place filling mixture in crust; sprinkle with cheese then pour milk mixture over the cheese.
Bake for about 45 minutes or until set. Top with more grated cheese if you wish.
Crumble is not just a crispy dessert. Some variations on the original recipe have managed to transform the crumble into a mouth-watering savory dish. Almost Mediterranean at its heart, the roasted vegetable crumble introduces a whole new vegetarian culinary experience. A magnificent display of accessibility & balanced flavors, with rustic and crispy textures. While both sweet and savory versions have received international acclaim, at its root, crumble is a fruit-based dessert topped with a breadcrumb-like topping made with flour, butter, and sugar.
Crumbles became popular in Britain during World War II, when the topping was an economical alternative to pies due to shortages of pastry ingredients as the result of rationing.
This savory crumble with roasted vegetables is topped with buttery cracker crumbs, Parmesan, Panko crumbs, thyme and cracked black pepper to give it some added texture. It makes such a nice fall or winter casserole.
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Roasted Vegetable Crumble
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Instructions
Preheat oven to 350 F. Lightly butter a 9-inch deep pie dish; set aside.
In a medium bowl combine crackers, bread crumbs, cheese, pepper, thyme, and butter. Toss to coat everything in butter. Spoon just less than half of the mixture into the bottom of the pie dish and slightly up the sides. Place in the oven and bake for 12 minutes, until just golden brown. Remove from the oven and set aside to cool while you make the filling.
Heat olive oil in a large skillet over medium heat. Add the onions and sauté until softened and browned, about 5 minutes. Add the garlic and sauté for 1 minute more. Add the brussels sprouts, carrots, mushrooms and thyme. Increase heat to medium-high and let the vegetables sauté down until well softened, browned, and caramelized, about 15 to 20 minutes, stirring occasionally. Add salt and pepper as the vegetables cook down.
The mushrooms will release a lot of their moisture and then the mixture will brown and cook down.
When vegetables are cooked down and softened, reduce heat to medium, sprinkle the flour over the vegetables and stir until the flour disappears. Slowly add the chicken stock and stir, scraping any brown bits off the bottom of the pan. Bring to a simmer to thicken. Finally, stir in the cream and remove from the heat. Season to taste with salt and pepper if needed.
Spoon mixture onto the browned crust. Sprinkle with gruyere. Top with the remaining crumble crust. Place in the oven to bake for 12 to 15 minutes, until top crust is golden brown. Remove from the oven and allow to cool for 15 minutes before serving warm.
CELEBRATING OKTOBERFEST!
Sauerkraut strudel is a popular savory strudel version in beer gardens and during Oktoberfest which is the German fall folk fest celebrated during and after the harvest season.
A tradition dates back to 1810 in Munich, Germany. Originally a celebration of the marriage of the King of Bavaria and Princess Therese. Everybody had so much fun that it was resolved to repeat the celebration, which has been done, every year since. In 2022 it runs from September 17-October 3.
Oktoberfest is not only about the beer, singing, dancing and fair attractions. Many of the best known and most loved Bavarian specialties are enjoyed during the festival.
German strudels are not limited to the classic fruit fillings for the pastry. Savory examples are very common and this simplified sauerkraut strudel with soft sautéed strands of cabbage, the smoky flavor of bacon, and a savory crunch of caraway seeds; all wrapped in a delicate, flaky crust is a good representative.
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German Krautstrudel w/ Bacon
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Instructions
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Dice the bacon & cook in a pan over medium heat until it renders the fat but is not yet crispy. Drain on paper towel & sauté the diced onion in the rendered bacon fat. Cool down.
In a bowl combine the drained sauerkraut, bacon, onion, egg, bread crumbs & seasonings. Mix well together.
Roll out the puff pastry sheets, brush with half the melted butter. Reserve the rest.
Spread half of the sauerkraut mixture over each sheet, roll & pinch to tuck in the ends. Place each strudel seam side down onto a parchment paper lined baking sheet & brush with melted butter.
Bake for 35 minutes or until nicely golden brown. Allow to cool slightly before slicing with a serrated knife.
Serve with sour cream, sliced green onions or mustard as a dip.
Recipe Notes
- To make a STRUDEL DOUGH from scratch:
- Sift 2 cups of all-purpose flour into a bowl. Mix with 1 tsp of salt. Add a beaten egg, 2 tablespoons of vegetable oil and 2/3 cup lukewarm water.
- Mix well together and knead into a dough. Cover with plastic and let rest 30 minutes.
- Flour work surface and knead dough for a few minutes. Roll it out very thin.
- Flour one side of a large, kitchen towel, spread it out. Place the rolled out dough on top and using your hands stretch it out, aim for a rectangle shape, roughly 16 by 24 inches.
- Proceed as above and use the towel to help you roll the dough over the sauerkraut filling.
