Ingredient: salt & pepper to taste

French Onion Meatloaf

French onion meatloaf is a modern comfort food mashup that combines traditional  North American meatloaf—derived from European, particularly German, traditions like ‘Hackbraten’—with the savory, caramelized flavors of classic French onion soup. It evolved from 1950s—1960s casserole-style cooking, using caramelized onions and Gruyère cheese to elevate the standard ground beef dish. 

Hackbraten, the traditional German-style meatloaf, has a history that dates back to the Middle Ages, evolving from a humble, filling meal for laborers into a staple of German, Austrian, and Swiss cuisine. It is fundamentally a ‘ground meat roast’—a mixture of ground beef and pork, onions, eggs, and breadcrumbs, seasoned and baked until golden brown. 

Unlike standard meatloaf recipes that use raw onions, this version relies on 20+ minutes of slow cooking to develop a sweet-savory base. Authentic versions typically feature Gruyere, a Swiss-type Alpine cheese, to mimic the molten topping of traditional French onion soup. Using breadcrumbs or soaked bread to stretch the meat was a common practice during the Great Depression. It remains a staple in this recipe to ensure a moist texture. 

Basically, French onion meatloaf is a high-flavor ‘mash-up’ that combines the nostalgic comfort of a classic family dinner with the sophisticated, savory-sweet profile of French onion soup. 

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 French Onion Meatloaf
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Course Main Dish
Cuisine European
Keyword French onion meatloaf
Servings
SLICES
Ingredients
Meatloaf
Topping
Course Main Dish
Cuisine European
Keyword French onion meatloaf
Servings
SLICES
Ingredients
Meatloaf
Topping
Votes: 1
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Instructions
Caramelized Onions
  1. Slice the onions thinly & sauté them in butter or olive oil over medium-low heat. Cook for about 20-25 minutes until they turn golden brown & sweetly fragrant. Season with salt & pepper, then allow to cool.
Meatloaf
  1. Preheat oven to 350 F.
  2. In a large mixing bowl, combine the ground beef with half of the caramelized onions, garlic powder, onion powder, dried thyme, Worcestershire sauce, egg, & breadcrumbs. Mix gently until just combined to keep the meatloaf tender.
  3. Transfer the meat mixture into a greased loaf pan. Shape it into a loaf & bake for 45-50 minutes, or until the internal temperature reaches 160°F for safe consumption.
  4. Once baked, take the meatloaf out of the oven & pile the remaining caramelized onions on top. Sprinkle the Gruyere cheese generously over the onions. Return to the oven for another 10-15 minutes until the cheese is melty and bubbly.
  5. Allow the meatloaf to rest for about 5 minutes before slicing. This helps maintain its juiciness. Serve while hot, alongside creamy mashed potatoes or a salad.

Perogy Stuffed Pasta Shells

These simplified perogy stuffed pasta shells have all the delicious flavor of homemade perogy but without the fuss of making dough! So, when you feel like having perogies but don’t have the time to make them from scratch and don’t have any left in the freezer, these stuffed perogy shells are a great shortcut.

Use the same potato and cheese filling that you use to make homemade perogies, then fill pasta shells with it instead of making pasta dough.

For the perfect finishing touch, top them with onions that have been sautéed in butter. After they come out of the oven garnish the ‘perogies’ with a bit more chopped bacon and green onion. Of course, don’t forget the sour cream (and sausage)!

Perogy dough and pasta dough differ in a few ways but in the name of convenience give pasta shells a try!

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 Perogy Stuffed Pasta Shells
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Cuisine European
Keyword perogy stuffed pasta shells
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SHELLS
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Course Main Dish
Cuisine European
Keyword perogy stuffed pasta shells
Servings
SHELLS
Ingredients
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Instructions
  1. Place the potatoes in a medium pot & cover with cold water. Bring to a boil over high heat, add salt to taste & cook until the potatoes are fork-tender, about 10 to 12 minutes.
  2. In another pot of salted boiling water, cook the pasta shells according to the package directions. When finished cooking, drain the pasta shells then spread them out on a large baking sheet or tray & allow to cool.
  3. In a skillet, (or the microwave) cook bacon until done but not real crisp. Drain on paper towels & chop fairly small. Set aside. Wipe out skillet then melt the butter over medium heat. Add the onions & sauté, stirring occasionally, until they are just starting to turn a light golden brown, about 5 minutes; turn off the heat & set aside.
  4. Chop green onion & grate cheese. When the potatoes are done cooking, drain them & return them to the hot pot; let them sit for a few minutes ( with heat off) to allow the excess moisture to evaporate out.
  5. Place the potatoes in a food processor & add the grated cheese to the potatoes; mash until they are well-combined & smooth. Remove from processor & add bacon, green onion, salt and pepper, combining well by hand. Set aside to cool slightly for a few minutes. Make sure your potato/cheese mixture is well-seasoned with salt & pepper. It shouldn't be salty, just really flavorful.
  6. Preheat oven to 350 F. Spray a 9 x 13-inch baking dish with cooking spray; set aside.
  7. Evenly fill the pasta shells with the potato/cheese mixture; place the shells in the prepared baking dish, filling side up. Spoon the onion & butter mixture evenly over the stuffed shells.
  8. Bake, covered, for 25 to 30 minutes or just until heated through. I placed the covered pan of shells over another pan with a small amount of water in it (like a bain marie) to prevent the shells from becoming hard since they do not have a sauce to cook in.
  9. Remove from oven & garnish with more green onion. Serve with sour cream if you wish.

Pork, Apple & Cheddar Baked Frittata

There’s nothing earth shattering or insanely unique about a frittata. It’s not trendy or cool but if you master the art of this versatile throw together dish it can help make your life a whole lot easier. That’s because there is virtually no time of day that this eggy filled, no-advance-planning-necessary, favorite doesn’t work.

Frittatas are great because they’re a little less fussy than omelets – no delicate folding required. Unlike its cousin, the strata (which typically includes layers of bread and gets all puffed up like a soufflé), a frittata is rustic, hearty and simple to prepare. A good comparison would be a crustless quiche, with the inclusion of potatoes to make it extra satisfying.

When we eat it for breakfast, we call it a baked omelet, when we eat it for dinner, we call it frittata. But either way, it’s perfect in the way that you can vary the vegetables and meat in this dish to use up whatever you have on hand.

The sweetness of the apples and onions nicely complements the ground pork and bacon in this frittata.

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 Pork, Apple & Cheddar Baked Frittata
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Course Brunch
Cuisine Italian
Keyword pork, apple & cheddar baked frittata
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Course Brunch
Cuisine Italian
Keyword pork, apple & cheddar baked frittata
Servings
Ingredients
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Instructions
  1. Cook potatoes & dice; set aside.
  2. In a large skillet, fry bacon until slightly crispy. Drain the bacon on paper towels & set aside, reserving one Tbsp. of the bacon drippings.
  3. Add onion to skillet with bacon drippings. Sauté until tender then add ground pork & Italian seasoning. Cook until pork is no longer pink & most of the moisture has evaporated. Add grated apple, bacon and salt & pepper to taste. Cook for another 5 minutes.
  4. Preheat oven to 375 F.
  5. Spray a 9 x 9-inch square baking dish with cooking spray. Spread the bottom of the dish with the cooked, diced potatoes.
  6. In a medium bowl, whisk eggs & add sautéed mixture along with half of the cheese. Pour the mixture into the baking dish & sprinkle evenly with the rest of the cheese.
  7. Place the baking dish in the oven & bake until the eggs are golden & puffy & a fork comes out clean when inserted into the center, about 25-30 minutes.
  8. Let frittata cool for 5-10 minutes & then cut into squares. Serve immediately or at room temperature.

Pork Medallions w/ Apples & Stuffing

The core idea of pork with apples is ancient, but the specific preparation using commercial apple pie filling is a modern, convenience-driven take on that tradition. This method transforms a classic historical pairing into a quick, easy-to-prepare meal using modern pantry staples. This inspiration appeared around 2010, utilizing canned filling and sometimes boxed stuffing to create simple, one-pan baked meals.

Cooking doesn’t always have to be complicated. Sometimes, it’s the simplest amount of ingredients that come together to recreate a traditional flavor profile without the extra prep work.

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 Pork Medallions w/ Apples & Stuffing
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Course Main Dish
Cuisine North American
Keyword pork medallions w/ apples & stuffing
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Course Main Dish
Cuisine North American
Keyword pork medallions w/ apples & stuffing
Servings
Ingredients
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Instructions
  1. In a large skillet, brown pork medallions & onions in oil over medium-high heat. Remove to paper lined plate & set aside.
  2. Preheat oven to 350 F.
  3. Prepare stuffing according to package directions. In a bowl, combine apple pie filling, apple juice, cranberry sauce, herbs & spices. Spread mixture into a lightly greased 9 x 9-inch baking dish. Place onions over top then nestle pork medallions into apple mixture. Finish with spooning stuffing over all.
  4. Cover & bake for about 55 minutes or until medallions are cooked through. A meat thermometer inserted into pork should read 145 F.
  5. Sprinkle with parsley & serve.

Blueberry & Brie Turkey Wellington

SEASON’S GREETINGS!

Christmas is undoubtedly one of the most special holidays, from the religious significance of the holiday to the cultural impact it has, the delicious food, the festive music, and the classic movies. Christmas provides a magical atmosphere that fills homes with warmth and joy. It’s a time to celebrate and appreciate the blessings in our lives and to spread love and kindness to those around us.

Today, December 25, is my sister Rita’s birthday and though it has been many years since we could all be together at this time as a family, her birth date brings many precious memories. Nostalgia is a very strange thing. It pops up when you least expect it. Taste, smell, music can take you right back to a moment. I have fond memories of her Christmas Eve family birthday ‘parties’. On the eve of Christmas, our family would go to church. After returning home, we were joined by some family friends to have birthday cake and homemade root beer. My parents wanted my sister to always have this special time to honor her birthday apart from the Christmas festivities.

At the heart of a memorable dinner is the main entree, so why not make it just a bit more special by serving it ‘En Croute’.  In the culinary arts, the term en croute (pronounced ‘on Kroot’) indicates a food that has been wrapped in a pastry dough and then baked in the oven. Traditionally the type of pastry used was a simple dough called pate pastry. Today, puff pastry is frequently used for most en croute recipes.

The key to preparing items en croute is that however long it takes to cook the pastry until it is golden brown is how long the item will spend in the oven. Some of the best choices are beef tenderloin, salmon or brie cheese, due to the fact they require less time to cook.

In the 1950’s and 60’s, Beef Wellington or as the French called it, ‘Boeuf en Croute’, became very popular. It was an elegant meal, using a beef tenderloin covered with liver pate and wrapped in pastry. My first introduction to this meal was a much more low-key version. It was simply achieved by making a nicely seasoned meatloaf, wrapping it in a basic pastry and baking it. My mother would serve it with tomato soup sauce. Definitely good but not quite the elegance of the true en croute entrees.

I’ve come to realize, there are two turkey ‘camps’ for most people. Those who love a roast turkey for the holiday dinner and those who like to part with tradition and have something different.

Now, I’m not actually in either turkey camp. Sometimes I love a juicy roasted turkey with all the complimentary side dishes. And other times, I crave something a little different but also mixed with a bit of tradition.

This savory blueberry & brie turkey wellington is a perfect showpiece for a holiday meal. Warm, melted cheese and crumbly bacon combined with fresh herbs, blueberries, topped with mushroom duxelle and covered in airy puff pastry. Served with blueberry chutney takes this meal to the next level!

HAPPY BIRTHDAY RITA!

LOVE TO YOU & RICK .. WISHING YOU HEALTH & HAPPINESS!

SEASONINGS GREETINGS TO EVERYONE WHO ENJOYS & FOLLOWS OUR BLOG

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 Blueberry & Brie Turkey Wellington
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Course Main Dish
Cuisine British
Keyword blueberry & brie turkey wellington
Servings
Ingredients
Stuffing
Turkey & Prosciutto
Mushroom Duxelle
Blueberry Chutney
Course Main Dish
Cuisine British
Keyword blueberry & brie turkey wellington
Servings
Ingredients
Stuffing
Turkey & Prosciutto
Mushroom Duxelle
Blueberry Chutney
Votes: 1
Rating: 5
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Instructions
Stuffing
  1. Preheat the oven to 375 F.
  2. In a medium skillet over medium-high heat, heat olive oil. Add bacon, shallot & garlic; cook, stirring frequently, about 5 minutes. Stir in thyme, rosemary, ¼ tsp salt & ¼ tsp pepper. Remove from heat; set aside to cool.
  3. Place the turkey breast on a large cutting board. To butterfly the breast, with a sharp knife, slice into the thickest portion of the breast & cut down the length (the side) of the breast, but not all the way through, about ¾ of the way through. You should be able to unfold the turkey breast like a book.
  4. Place the turkey breast in a large zip lock bag. Using a meat mallet, pound out both sides until they are even in thickness, about ¾-1-inch. Sprinkle turkey with remaining salt & pepper.
  5. Place brie slices on one half of the inside of the turkey breast and the cover with the shallot, thyme mixture, blueberries & bacon. Fold the top over onto the bottom, closing it like a book. Gently transfer the turkey breast to a parchment lined baking sheet.
  6. Place prosciutto slices over the top of the turkey breast. If the prosciutto is thin and tears, that’s ok, just continue to layer the prosciutto over the breast, tucking the prosciutto under the breast as needed.
  7. With either 4 – 5 strands of kitchen twine or wooden toothpicks, tie or ‘pick’ the turkey breast. Don’t tie the breast too tight. Just enough to keep it secure.
  8. Place in the turkey breast in the oven & bake for about 35 minutes. The turkey will be par-cooked & needs to cool for about 10-15 minutes. Once cool enough, cut the twine off (or remove picks) the turkey.
Mushroom Duxelle
  1. While the turkey is cooling, make the mushroom duxelle. In a skillet, add olive oil & cook shallots just until they are soft. Then add the mushrooms & fresh herbs. Let the mushrooms cook until soft & wilted & have released some of their liquid. Stir in the garlic & cook a few minutes longer. Then stir in the breadcrumbs & season with salt & pepper.
Pre-Cooking Turkey
  1. When ready, set the oven temperature to 400 F.
  2. Place one sheet of puff pastry on a flat lightly floured surface. Roll it out a bit lengthwise, about 1-inch. Most puff pastry is about 10×15 inches. I roll the pastry out to about 11×16 or 17. Then do the same with the second piece of puff pastry.
  3. Place one sheet of prepared puff pastry onto a parchment-lined baking sheet. Then place the cooled par-cooked turkey breast in the center of the puff pastry. With a sharp knife, cut horizontal slits (about 1 inch apart) on the edge of each side of the pastry dough.
  4. Top the turkey breast with the mushroom duxelle, patting it securely into place. Some of the mushroom mixture will tumble off but just put it back on & continue patting it gently until it sticks. Fold each piece of pastry over the turkey breast in a crisscross manner continuing until the breast is completely covered. Tuck the edges of both sides in & pinch them well. Use any extra bits of pastry to make decorations for the top if you like. I used a small holly leaf cookie cutter to make leaves. Use the egg wash to attach your pastry decorations.
  5. Then brush the remaining egg wash over the puff pastry and sprinkle with a little sea salt if you wish. Place in the oven & cook for 70 minutes. The turkey is done when the pastry is a deep golden brown or meat thermometer reads 165 F. Remove the Wellington from the oven & let stand for 10 minutes before cutting.
Blueberry Chutney
  1. While the turkey is roasting, make the blueberry chutney. In a saucepan, combine all chutney ingredients: mix well. Bring to a boil over medium heat, stirring frequently. Boil for 1 minute.
Serving
  1. To serve, slice the turkey Wellington & place it on a platter. Drizzle with a little blueberry chutney & serve. Serve the extra chutney on the side.
Recipe Notes

NOTE: This recipe has several steps, but it’s worth the effort. The stuffing as well as the mushroom duxelle can be prepared a day in advance and held in the refrigerator. Prepare chutney, cool & refrigerate until ready to use.

Sage Pork & Cranberry Quiche

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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Keyword sage cranberry sausage quiche
Servings
Ingredients
Pastry
Filling
Keyword sage cranberry sausage quiche
Servings
Ingredients
Pastry
Filling
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Instructions
Pastry
  1. Add flour, sugar, baking powder & salt to a food processor & pulse just until combined.
  2. In a small bowl, whisk together the egg, vinegar & water. Add cold butter & pulse until small coarse crumbs remain.
  3. Sprinkle water/egg mixture over flour & pulse again until the dough comes together.
  4. Remove the dough from the processor & wrap in plastic wrap. Refrigerate dough for 30 minutes.
Filling
  1. In a large skillet, over medium-high heat, brown pork with onion, sage, thyme salt & pepper. Remove from heat & add potatoes & cranberries.
  2. Preheat oven to 375 F. Line a 9-inch pie pan with chilled pastry.
  3. Sprinkle 3/4 of the shredded cheese over bottom of pastry & evenly add pork mixture. Sprinkle top with remaining cheese.
  4. In a small bowl, combine eggs & half & half. Whisk until mixed, but not frothy. Pour over filling.
  5. Bake for 40-45 minutes or until a knife tip inserted in the center comes out clean.
  6. Allow to stand for 10 minutes before cutting into wedges.

Swedish Meatball Noodle Bake

Swedish meatballs are more than just food; they represent a piece of Swedish heritage that has found its way into kitchens and restaurants globally.

The Swedish word for meatball, ‘Kottbullar’, first appeared in print around 1754. They are traditional Swedish ‘old-world’ fare at Smorgasbords and other festive occasions. Initially Swedish meatballs were only enjoyed by upper class Swedes but the increased availability of wood stoves and meat grinders in the 1850’s made meatballs accessible to the middle class as well. In northern Scandinavian countries beef was considered a luxury item, which meant meatballs were highly prized.

The meat content can vary based on geography. In southern Sweden, they are most often a 50/50 mix of beef and pork whereas further north in Sweden 70/30 of beef to pork is typical. Likely other options would be veal, venison, lamb or moose. Size-wise, they are smaller than those of Italy or Germany, typically not larger than a golf ball or smaller than ¾-inch across.

Traditional Swedish meatballs are seasoned with a hint of nutmeg, that adds warmth and depth to the meatballs, along with allspice that complements the nutmeg as well as salt & pepper. This blend of spices gives them their distinctive flavor.

In America, Swedish meatballs were very popular in the beginning of the 20th century and again in the 1950’s-1960′. But as is with many dishes, they continue to be re-invented into new concepts such as this Swedish meatball noodle bake. They are cherished for their rich blend of flavors and are a testament to the intersection of history, culture, and cuisine.

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 Swedish Meatball Noodle Bake
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Course Main Dish
Cuisine American
Keyword Swedish meatball noodle bake
Servings
Ingredients
Meatballs
Sauce
Noodles
Course Main Dish
Cuisine American
Keyword Swedish meatball noodle bake
Servings
Ingredients
Meatballs
Sauce
Noodles
Votes: 1
Rating: 5
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Instructions
Meatballs
  1. Preheat oven to 375 F. Line a baking sheet with foil & spray with baking spray.
  2. In a bowl, combine all meatball ingredients & form into balls. Place on foil lined baking sheet & bake for 10 minutes or until cooked. Remove from oven & place on paper towel to drain off any excess drippings.
  3. Cook noodles until al dente. Drain & set aside.
Sauce
  1. In a saucepan, melt butter. Cook the onions & mushrooms until tender, approximately 3-5 minutes. Mix in flour & cook for one minute. Slowly whisk in the beef broth & Worcestershire sauce. Heat to simmer & cook until thickened. Reduce heat to low & add sour cream & heavy cream. Season with salt & pepper.
  2. Add the noodles, sauce & meatballs to a prepared baking dish. Bake for 20-30 minutes, or until sauce is thickened & bubbling.
  3. Garnish with sliced green onion. Nice to serve with roasted cherry tomatoes on the side.
Recipe Notes
  • You will probably notice I haven't used the traditional spices (nutmeg & allspice). Brion & I love Swedish meatballs but with a different combo of spices. Feel free to use what works for you.

Meatballs & Barley w/ Sun-Dried Tomatoes

When it comes to comfort food, meatballs have a special place in the hearts (and stomachs) of many. This meatball & barley dish takes the classic comfort food to a new level. The unusual blend of herbs and spices used in the recipe give the meatballs a unique and complex flavor that sets them apart from other meatball recipes. 

In savory dishes like meatballs, cardamom can complement the richness of the meat and other spices. It adds a warm, aromatic, and slightly sweet flavor, enhancing both the savory and sometimes subtly sweet notes of the dish. It’s often used in combination with other spices to create complex flavor profiles, especially in dishes inspired by Moroccan or Scandinavian cuisine. 

Cardamom is a tropical perennial plant belonging to the ginger family. Originally native to south India and Sri Lanka, as of today Guatemala is the world’s largest producer. The cardamom plant has long sword-shaped leaves, white and purple streaked flower petals and yellowish-green pods which contain the seeds.

Cardamom should generally be used sparingly due to its potent and intense flavor. A little goes a long way, and a subtle hint of cardamom is often more desirable than a strong, overpowering taste. 

This recipe was one of those that started with these tasty little meatballs then along came some barley, veggies and gravy and it turned out to be an amazing meal.

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 Meatballs & Barley w/ Sun-Dried Tomatoes
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Course Main Dish
Cuisine Canadian
Keyword beef barley meatball casserole
Servings
Ingredients
Meatballs
Other Ingredients
Gravy
Course Main Dish
Cuisine Canadian
Keyword beef barley meatball casserole
Servings
Ingredients
Meatballs
Other Ingredients
Gravy
Votes: 1
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Instructions
Meatballs
  1. Preheat oven to 350 F. Lightly grease a baking tray.
  2. In a large bowl, combine all ingredients for meatballs & mix well but do NOT overmix.
  3. Measure out 20 meatballs approximately 40 gm each & place on baking tray. Bake for about 15 minutes. You only want to bake them partially so they can finish baking with the rest of the casserole. Set aside.
Other Ingredients
  1. Cook barley in vegetable broth until tender. Set aside barley & any vegetable broth that might still remain when removed from heat.
  2. In the microwave, cook whole potatoes SLIGHTLY then slice into 1/8-inch slices. Slice red onion into wedges. Slice zucchini. Drain sun-dried tomatoes from seasoned oil. Grate cheese.
Sauce (Gravy)
  1. In a saucepan, melt butter; add flour & garlic powder to make a roux. Cook, stirring constantly for 2-3 minutes. Slowly add beef broth, stirring until sauce thickens. Season to taste. The gravy should be thin so the casserole can bake in it. If you find it is too thick, add more beef broth to thin it out.
Assembly
  1. Preheat oven to 375 F.
  2. Lightly spray a 9 x 13 -inch baking dish with baking spray. Spread the red onion wedges over the bottom of dish. Next layer the sliced potatoes on top then the zucchini & sun-dried tomatoes.
  3. Top with the meatballs & cooked barley then carefully pour gravy over top all. Sprinkle with grated cheese. Cover casserole with a piece of foil paper
  4. Cover casserole with a piece of foil paper & bake for 30-35 minutes or until cooked.

Beef & Cheese Ravioli in Creamy Sauce

Ravioli is a beloved pasta dish that has stood the test of time. With its delicious fillings, cultural significance, and versatility, ravioli continues to be a popular choice for people of all ages and backgrounds.

The name ‘ravioli’ is derived from the old Italian word ‘riavvolgere’ (to wrap). Ravioli was traditionally served ‘al brodo’ (in broth) before the introduction of tomatoes from the New World in the 16th century, when tomato-based sauces became popular.

In the past, ravioli was just a fancy way to recycle leftovers, but today you’ll find a variety of elegant fillings ranging from gourmet cheeses, butternut squash, kale & spinach, wild mushrooms, lobster, and chicken. It can be served in a variety of ways, such as boiled, baked, or fried, and can be paired with a wide range of sauces and toppings.

The sauce you choose to serve with your ravioli will depend on the filling of your little pasta pockets. The idea is to pair the right sauce with the filling to create balance. Light, cheesy ravioli pairs well with a rich, meaty sauce, while hearty meat-filled ravioli works better with something creamy or mild. This keeps the dish balanced so it’s not too heavy or uninteresting.

This casserole pairs cheese ravioli with a creamy beef parmesan sauce making a nice flavorful meal.

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 Beef & Cheese Ravioli in Creamy Sauce
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Course Main Dish
Cuisine Canadian
Keyword beef & smoked mozzarella tortellini in creamy sauce
Servings
Ingredients
Beef & Ravioli
Creamy Sauce
Course Main Dish
Cuisine Canadian
Keyword beef & smoked mozzarella tortellini in creamy sauce
Servings
Ingredients
Beef & Ravioli
Creamy Sauce
Votes: 1
Rating: 5
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Instructions
Beef & Ravioli
  1. In a large skillet, heat olive oil over medium heat. Add the ground beef, breaking it up into small pieces with a spoon. Cook until beef is browned, about 5-7 minutes. Drain any excess fat. Add the onion & garlic, cooking for an additional 2-3 minutes until softened & fragrant. Stir in oregano, basil & salt & pepper to taste. Set aside.
  2. While the beef cooks, bring a pot of water to a boil. Add ravioli & cook according to package directions, typically 3-5 minutes. Drain the ravioli, reserving about a cup of pasta water for the sauce. Set aside.
Sauce
  1. In the same skillet you cooked the beef, reduce the heat to medium-low & add the milk, cream cheese & chicken broth. Stir continuously until the cream cheese is fully incorporated into the sauce, creating a creamy base. Add the parmesan cheese, garlic & onion powder & pepper. Stir until the sauce is smooth & slightly thickened, about 2-3 minutes.
Assembly
  1. Add the cooked ravioli & beef mixture to the skillet with the creamy sauce. Stir gently to combine, ensuring the ravioli is coated with the sauce. If the sauce seems to thick, add a small amount of the reserved pasta water to thin it to your desired consistency. Cook for an additional 2-3 minutes to heat everything through.
  2. Serve hot. Garnish with a sprinkle of fresh parsley & additional parmesan cheese if desired.

Chicken Broccoli Orecchiette

As far as vegetables are concerned, broccoli is a bit divisive, people either love it or hate it.  Broccoli is native to the Mediterranean and has been considered a very valuable food by the Italians since the Roman Empire, but when first introduced in England in the mid-18th century, broccoli was referred to as ‘Italian asparagus’. There’s a misconception that Italians only eat pasta. While they do eat a lot of pasta, they also eat a ton of vegetables.

Orecchiette with broccoli is a wonderfully simple Italian comfort food. Stretched between the Adriatic and Ionian seas, Puglia’s sun-soaked landscape in southern Italy is where orecchiette pasta hails from. Meaning ‘little ears’ in Italian, the dish is made by flattening out dough and simply rolling your thumb like a fingerprint onto the dough. This creates an ear-shaped disc that resemble small bowls that have grooves from the fingerprint that are perfect at holding all types of sauces.

A classic combination for orecchiette is broccoli with sausage. Creamy sauces also go well with orecchiette, as do fresh tomato and pesto sauces. Orecchiette is also often served with tomato-based sauces such as marinara.

To make this a bit more of a hearty meal, I’m adding some chicken breast today. I think it should be really good!

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 Chicken Broccoli Orecchiette
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Keyword baked broccoli orecchiette w/ chicken
Servings
Ingredients
Course Main Dish
Cuisine Italian
Keyword baked broccoli orecchiette w/ chicken
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Bring a medium pot of salted water to boil. Pour the dry orecchiette pasta into the water, stir with a wooden spoon & bring the water back to a boil. Boil the pasta until it is just barely tender, between 10 -15 minutes. Pull one piece of orecchiette out of the water with the wooden spoon after 10 minutes to check for doneness. Orecchiette should be cooked al dente, tender but firm.
  2. When the pasta is done, carefully scoop 2 cups cooking water out of the pot with a measuring cup & set aside. Set a strainer over the sink & pour the orecchiette into the strainer to drain the remaining water. Do not rinse. Return to pasta pot.
  3. Place fresh broccoli in a microwave steamer dish & cook for a couple of minutes until tender crisp. Drain & add to pasta pot with orecchiette.
  4. Heat the oil in a large skillet over medium-high until sizzling. Pat the chicken breasts very dry with paper towels & season the tops generously with salt & pepper. Add the chicken to the pan, seasoned side down (season the sides facing up once you place them in the pan); do not disturb the chicken once it is in the skillet. Once you can see a bit of golden color forming around the sides, after about 2 minutes or so, take a peek — the goal is to achieve a deep golden brown shade.
  5. Once you flip the chicken, take its temperature with an instant-read thermometer. Pull it from the pan when the temperature is between 155°F & 160°F. If the chicken is very thin, it may be almost done. If it's on the thicker side, it may need a few more minutes. Checking early allows you to gauge the remaining cooking time. Once the chicken is done, slice into thin strips & add to pasta pot.
  6. Add the butter to the skillet. Once melted, add the mushrooms. Sprinkle with salt & cook, stirring occasionally, until tender & golden, 7 to 10 minutes. Add the garlic & cook for 20 to 30 seconds. Add the cream cheese & stir until melted & smooth. Whisk in 1 cup of the reserved pasta water, a little at time, until smooth, followed by the parmesan. Pour the sauce over the noodles, broccoli & chicken, toss to coat. If it's not quite creamy enough, add a little of the remaining pasta water. Taste & adjust seasoning.
  7. Garnish with additional Parmesan.