Cheesy Kale & Mushroom Strata

In the beginning, there was kale. From it arose the others, cauliflower, Brussels sprouts, cabbage, broccoli, collard greens, mustard, kohlrabi, rutabaga, turnips and Bok choy.

Kale is an ancient vegetable that has been enjoyed by humans for centuries. It is thought to have originated in Asia Minor and was brought to Europe by traders and travelers. Kale was a popular crop in medieval times and was often grown in monastery gardens.

In the 18th century, kale became even more popular after it was introduced to North America. There are several different types of kale, each with its own unique flavor and texture. Curly kale is the most common type, and it has a slightly bitter taste. Tuscan kale is a bit sweeter and more tender than curly kale, while Russian kale is the most robust and flavorful of all the varieties.

Kale holds its texture well when cooked, and it can be steamed, stir-fried, roasted, or eaten raw. You can blend it into smoothies, roast it to make kale chips, wilt it into soup, mash it with potatoes or turn it into pesto. You may want to remove the middle rib by hand or with kitchen shears because it can be tough, fibrous and taste bitter.

North Americans know kale well, along with being eaten it is often used to adorn the self-service salad bars across the land, displacing other green adornments because of its resistance to wilting. 

Brion & I enjoyed this cheesy kale and mushroom strata with some roasted sausage.

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Cheesy Kale & Mushroom Strata
Instructions
  1. The day before, prepare the strata so it can refrigerate over night. Preheat the oven to 300ºF. Tear the bread into 1 1/2-inch pieces and spread them out over a large baking sheet. Bake the bread chunks in the oven for 8-10 minutes, stirring once half-way through, to partially dry the bread.
  2. Meanwhile, slice the mushrooms, then add them to a large skillet with the butter, minced garlic, some salt and pepper. Sauté the mushrooms over medium heat until they release all their moisture and begin to brown (about 5-7 minutes).
  3. Remove the cooked mushrooms from the skillet and add the kale & leeks along with a couple tablespoons of water (this helps the kale wilt). Sauté the leeks & kale with some salt & pepper (2-3 minutes).
  4. Coat the inside of a 12 cup (10 x 10-inch) casserole dish with butter or non-stick spray. Layer half of the dry bread chunks in the bottom of the dish, then top with half of the mushrooms, half of the kale, and half of the Gruyere. Wiggle the ingredients down between the bread chunks a bit, then repeat all the layers a second time.
  5. In a large bowl, whisk together the eggs, milk, Dijon and 1/4 tsp each salt & pepper. Pour the egg mixture over the prepared strata, making sure to drizzle over every surface of the strata, rather than just pouring in one spot. Sprinkle with parmesan cheese. Cover the strata and refrigerate for 8-24 hours.
  6. The next day, allow the strata to sit at room temperature for 30 minutes. Preheat the oven to 350ºF. Bake the casserole for 50 minutes, or until the internal temperature reaches 160 F. and the top is deeply golden brown.
  7. Let the strata rest for 10 minutes, then slice into six pieces and serve!

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
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Course Main Dish
Cuisine American
Keyword chicken Madeira
Servings
Votes: 1
Rating: 5
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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.

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.

Scallop & Zucchini Quiche

While there’s still time to enjoy summer, it’s definitely prime time for eating some satisfying summer squash.

Zucchini, also known as courgetti, belongs to the same family as pumpkin. The most widely known version is green, though golden varieties exist too, which are yellow or orange.

While zucchini is treated as a vegetable in the culinary sphere, it’s technically the fruit of the zucchini flower (which can also be consumed).

Scallops are buttery, delicious, and easily likeable. This special kind of seafood has won our hearts in the casual and fine dining setting. We continue to ask ourselves how we can enhance the flavor of this seafood treat even more. Since scallops are briny and sweet with a relatively subtle flavor profile, they’ll complement everything from crunchy sweet corn to zippy citrus salads and summer or winter squash.

They’re one of the more sustainably sourced seafood because they are typically harvested from places, they are endemic to. This means that scallops don’t feed off other marine life unnaturally and they’re not placed in areas foreign to them.

I think you will find this scallop and zucchini quiche is nice served as a hot or cold summer entrée.

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Scallop & Zucchini Quiche
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Cornmeal Pastry
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Cornmeal Pastry
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Instructions
Pastry
  1. 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.
  2. 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
  1. In a saucepan, fry bacon until cooked but not real crisp. Remove bacon & place on paper towel to drain. In the same saucepan, sauté onions, zucchini mushrooms & garlic in remaining bacon drippings until tender but not over cooked. Add scallops during the last few minutes of sautéing. Remove from pan & combine with bacon; cool slightly.
  2. Preheat oven to 350 F.
  3. Grate cheese. Whisk together eggs, milk, Old Bay seasoning, salt & pepper. Halve the cherry tomatoes.
  4. Roll out pastry to fit a 9-inche quiche pan. Line the crust with parchment paper and fill with uncooked beans or rice. Bake for 10 minutes, then remove from the oven, remove the beans (or rice) & paper. Sprinkle half of the grated cheddar on the quiche shell. Place filling mixture on top; form a ring of tomato halves around the outside edge. Sprinkle with remaining cheese then pour milk mixture over the quiche.
  5. Sprinkle half of the grated cheddar on the quiche shell. Place filling mixture on top; form a ring of tomato halves around the outside edge. Sprinkle with remaining cheese then pour milk mixture over the quiche.
  6. Bake for about 45 minutes or until set.

Savory Gorgonzola Cheesecake w/ Peaches & Hemp Heart Granola Crust

Cheese might not be the first thing that comes to mind if you’re looking for a satisfying, easy, elegant way to end your meal, but it makes for a fabulous dessert. Europeans have long served dessert cheese, either after the salad or after the main course.

While a sweet cheesecake can be a thing of great joy and incredibly versatile; there are various regional styles, easy no-bake versions for when you don’t want to turn on the oven, and many ways to make it suited to all seasons by switching up the flavor. But there’s a whole other avenue to explore too: savory cheesecakes, a great appetizer option for any party, or even weekday dinner for your family. If it sounds a little weird, think of it like a cheesier, less eggy version of quiche.

As with sweet cheesecakes, there are both baked and no-bake versions of savory cheesecake, some with crusts and some without, but crusted and baked seems to be the most prevalent sort, and the vast majority of those follow a similar formula.

Brion & I have never been much for ‘blue cheese’ but when it comes to Gorgonzola, that’s a whole different story. Gorgonzola is a type of blue cheese produced in Northern Italy. It’s creamy and crumbly and has streaks of blue mold that give it a strong, piquant flavor. This savory Gorgonzola cheesecake could be served as a cheese or dessert course with fresh fruit to end a nice summer evening meal.  A simple recipe with a taste that lingers long in the memory.

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Savory Gorgonzola Cheesecake w/ Peaches & Hemp Heart Granola Crust
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Instructions
Base
  1. Line 2 - 5-inch springform pans with parchment paper. Place granola in a food processor; process until fine crumbs form.
  2. In a bowl, mix crumbs & melted butter until well combined. Divide crumb mixture between the two lined pans; press into the bottom to form the crust. Set aside.
Peach Topping
  1. Add peaches to a medium saucepan over medium-high heat; stir in lemon juice, water & cornstarch. Bring mixture to a rolling boil. Stir in sugar. Return to a gentle boil for 1-2 minutes, stirring frequently, until peaches thicken slightly. Remove from heat & cool completely. This can be prepared after you bake the cheesecake if you wish.
Cheesecake
  1. Preheat oven to 300 F.
  2. Using an electric mixer, beat cream cheese & Gorgonzola in a bowl until light & fluffy, about 5 minutes. Add sour cream, honey, salt & pepper; beat until blended. Add eggs one at a time, mixing well after each addition. Divide cheesecake batter, pouring over the granola base in each of the springform pans.
  3. Bake for 1 hour & 20 minutes or until set & lightly browned.
  4. Remove cheesecake from oven & cool to room temperature. Cover with plastic wrap & refrigerate for 4 hours or overnight. Spoon peach topping over cheesecake, slice & serve.
Recipe Notes
  • If you wish to make one 9-inch cheesecake, double ingredients but only use 3 large eggs. You should have enough peach topping for a 9-inch without having to double that recipe.
  • For this recipe I chose not to prebake the hemp heart base but If you wish to do so there is no problem in with that.

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.

Filet Mignon w/ Shrimp & Lobster Cream Sauce

Today, I have a couple of things I’d like to share with you. First of all, it’s my husband Brion’s birthday. With summer in full swing, our back yard is bursting with all its glorious flowers and foliage and even though he would rather I didn’t add his picture to my blog today, I wanted to share this garden view with you. I think it’s a great backdrop for a birthday picture, right!

Going ‘out’ to a restaurant for a special occasion has never been something that really appealed to us, especially me since my life’s work was in the food service industry. I find it is so nice to just have a specially prepared meal at home on these occasions. This year I decided to surprise Brion with an old favorite – surf & turf!

Sometimes affectionately known as ‘reef and beef,’ surf and turf is a main course that brings together the best of both worlds: seafood and red meat. While the classic combo features lobster and filet mignon, modern variations found on steakhouse menus might include prawns, shrimp, squid, or scallops.

Back in late 19th-century America, there existed glamorous establishments known as ‘lobster palaces.’ These were the go-to spots for the nouveau riche—those newly wealthy individuals eager to flaunt their prosperity. At these lobster palaces, patrons reveled in large portions of both lobster and steak, creating a decadent dining experience. However, like all trends, this one eventually waned, and by the 1920s, the lobster-steak combo had fallen out of favor. Fast-forward to the early 1960s, and surf ‘n’ turf made a triumphant comeback. Suddenly, the middle-class ‘continental cuisine’ of the ’60s and ’70s embraced this luxurious pairing, with frozen lobster and steak taking center stage. 

As we grow older, it becomes clearer every day what a special privilege it is to simply have each other to share life with. The little everyday things seem to take on a much greater importance. Maybe it’s the state of our world at this time that has made it very clear not to take anything for granted. Throughout our married life Brion has always gone above and beyond to look after us. I am grateful to have the privilege of such a loving and caring husband.

HAPPY BIRTHDAY, MY LOVE … YOU’RE THE BEST!

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Filet Mignon w/ Shrimp & Lobster Cream Sauce
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Instructions
Steak
  1. In a zip-lock plastic bag, place oil, steaks & Montreal steak spice. Close bag & shake to combine contents well. Set aside to marinate while preparing the sauce.
Lobster & Shrimp
  1. In a skillet, heat butter & olive oil over medium heat. Sear prepared shrimp for 2 minutes on one side, then flip & sear for 1 minute more. Remove & set aside. Add 1 more Tbsp butter to the skillet, then add prepared lobster tails. Sauté lobster until it turns pink in color. This shouldn't take any longer than 3 minutes. Remove & set aside.
Cream Sauce
  1. Add 6 Tbsp of butter to skillet. When butter starts to melt, add white wine & clam juice. Stir in salt, pepper, garlic & onion powder & smoked paprika. Reduce heat to medium-low. Simmer for 10 minutes, stirring occasionally to prevent boiling over. Sauce will reduce & thicken. Taste & add more salt if you feel it needs it.
  2. Stir in shrimp & lobster & let simmer for an additional 1-2 minutes. Keep hot while you cook the steaks.
Cooking/Serving
  1. Turn on the broiler. Heat a cast iron pan to a very hot temperature. Once the pan is hot add marinated steaks & sear for approximately 3-5 minutes on each side depending on the thickness of steaks.
  2. Once steaks have seared, place under the broiler for approximately 4-5 minutes per side or to your desired level of doneness. Transfer steaks to serving plates & generously spoon the shrimp/lobster cream sauce over each filet mignon steak, allowing the flavors to meld together.
  3. Garnish with a sprig of fresh herbs & serve immediately. We enjoyed our steaks with mashed potatoes & roasted asparagus.

Bedfordshire Clangers w/ Variations

July is such a wonderful month. The weather’s warm, there’s still plenty of summer left, and the produce is literally amazing.

Midsummer means the farmer’s markets are brimming with great fruit & veggies. With such a colorful bounty of goods, we can settle into our summer cooking routines with tasty meals hot or cold.

But, even in summer, we sometimes crave ‘comfort food’ such as a ‘hand pie’. The humble hand pie goes by many different names: call it a pasty, a turnover, an empanada, or a ‘Bedfordshire clanger’….

A Bedfordshire Clanger dates back to at least the 19th century. It was typically made for agricultural workers to take with them to work as their lunch. The original pastry was made from suet and cooked by a boiling method. There is a theory that the pastry crust was not originally intended for consumption but as a vessel in which to protect the filling from the soiled hands of the workers.

The clanger originated from the county of Bedfordshire, a small, low-lying and predominantly agricultural county nestled in the east of England and adjacent counties, including Buckinghamshire and Hertfordshire. 

The name is as intriguing as the food itself. The word clanger, it had been suggested, referred to the mistake of mixing sweet and savory fillings. But a more likely explanation was that in nearby Northamptonshire dialect, ‘clang’ means to eat voraciously.

Knowing their husbands would need lots of protein and carbohydrate sustenance, homemakers came up with the brilliant idea of a doubled, loaf-shaped pie. One end contained a savory filling that used the famed pork of the area while the other end was filled with stewed apples (made from local apples) as dessert. So, the two fillings didn’t combine, there was a ‘pastry wall’ in between blocking any flavors from mixing. A ‘secret code’ denoted which end was meat, and which was dessert: two knife slits on one end of the pastry top means meat, three small holes on the other shows the sweet. This was brilliant, an entire meal for the field workers – handheld, portable and delicious.

The version we have today is not its beginnings but its evolution. Once you’ve nailed this basic Bedfordshire clanger recipe you can experiment with all sorts of flavor combos, there’s really no limit to what you can combine in this savory/sweet pastry.

Since Brion takes lunch to work, I became intrigued with the idea and decided to get creative with the fillings. That way I could make a variety and freeze them and use as needed. These tasty little ‘clangers’ can be served as the main course for a warm-weather picnic or for a hand-held, backyard meal with the addition of a nice fresh salad at home.

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Bedfordshire Clangers w/ Variations
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Chicken w/ Caramelized Onions
Raspberry / Nectarine Filling
Blueberry Filling
Apple / Apricot Filling
Plum / Rhubarb Filling
Rhubarb / Apple Filling
Servings
Ingredients
Chicken w/ Caramelized Onions
Raspberry / Nectarine Filling
Blueberry Filling
Apple / Apricot Filling
Plum / Rhubarb Filling
Rhubarb / Apple Filling
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Instructions
Pastry
  1. In a medium bowl, whisk together the flour, sage & salt. Sprinkle the butter cubes over the flour mixture & use your fingers to work them in. Alternately you could use a pastry cutter to do this.
  2. When the mixture resembles cornmeal with pea-sized bits of butter remaining, stir in cheese with a fork until evenly distributed. Sprinkle 6 Tbsp ice water over mixture & stir with a fork until dough begins to come together. If needed, add an additional Tbsp or two of ice water.
  3. Turn the dough out onto a lightly floured surface & knead for about three times. Gather the dough into a disk & wrap in plastic wrap. refrigerate for at least 30 minutes or overnight.
Pork Filling
  1. Bake potato in microwave, peel & cut into small cubes. Set aside.
  2. Heat oil in a skillet & sauté celery, onion, garlic & bacon together on medium heat until veggies are soft & bacon is cooked. Add ground pork, breaking it up well. Stir in dried herbs & spices. Cover & simmer for about 10 minutes. Remove from heat & stir in cooked potato & cheese. Set aside to cool.
Spiced Meat Combo
  1. In a saucepan, sauté onion & garlic. Add ground meat, basil, thyme, cardamom & salt & pepper. Scramble fry until cooked, remove from heat & add parmesan & potato. Place in a dish.
  2. In the saucepan, melt butter; add flour to make a roux. Cook, stirring constantly for 2-3 minutes. Slowly add beef broth, stirring until sauce thickens. Season to taste. Add to ground meat mixture & combine to form filling. Set aside until ready to use.
Turkey Filling
  1. In a skillet, cook bacon until just crisp, then remove to a paper towel lined plate to drain; chop when cooled. Remove all but 1 Tbsp of the bacon drippings from skillet.
  2. Add butter to the skillet, sauté onions, garlic & mushrooms with herbs & spices, scraping up any brown bits, until the onions have softened & mushrooms have lost most of their size & moisture. Stir in the bacon & shredded cooked turkey, taste for seasoning. Cook for another minute or two, then remove from heat & set aside.
  3. In a saucepan, combine Boursin, milk & spices (if using). Stir until Boursin has melted. Remove from heat. Add to turkey/veg mixture.
Chicken w/ Caramelized Onions
  1. Heat butter over medium low heat in a heavy ovenproof skillet. Add the onions cook for 20 minutes or so, stirring occasionally. When the onions are a deep golden color, remove them from the pan and set aside.
  2. Preheat oven to 350 F.
  3. Combine the flour, salt, chili powder, thyme, allspice, & black pepper. Dredge each piece of chicken in the flour mixture, shaking off the excess. In the same pan as the onions, heat the oil over medium high heat. Add each piece of chicken & fry for a few minutes until golden brown; flip & cook for a few more minutes. Transfer to a plate (it will not be fully cooked at this point, just browned – it will finish cooking in the oven).
  4. Turn the heat down & let the oil cool off a little bit. Make a roux with excess oil in skillet & dredging flour. Add chicken broth & cook until a sauce forms. Add the onions & chicken to the pan. Bake for about 20 minutes longer. When chicken/onion mixture is cooked, remove from oven. Allow to cool until ready to use.
Raspberry/Rhubarb Filling
  1. In a small saucepan, whisk together sugar, cornstarch, cardamom & salt. Add water & stir then add chopped nectarines. Simmer until nectarine is slightly soft & liquid is thickened. Remove from heat & carefully fold in raspberries. Set aside to cool.
Blueberry Filling
  1. In a small saucepan, combine all ingredients except blueberries. Cook until sauce starts to thicken then gently fold in blueberries & cook a couple of minutes more. Remove from heat & set aside to cool.
Apple/Apricot Filling
  1. Peel & dice apples. Drain canned apricot juice into a small saucepan. Add sugar, cornstarch, cinnamon & salt & combine. Add apples & cook until apples are tender. Cut canned apricot halves into quarters. When apples are cooked & sauce has thickened, remove from heat & add apricots. Gently combine & set aside to cool.
Plum/Rhubarb Filling
  1. In a small saucepan, combine sugar, cornstarch, salt & lemon zest. Add rhubarb & plums. Gently stir over a low heat. When enough juice has formed, allow to simmer until rhubarb is soft & juice has thickened. Remove from heat. Set aside to cool.
Sour Cherry Filling
  1. In a small saucepan, place sugar, cornstarch & salt. Add juice/water mixture & stir to thoroughly combine. Bring to a boil over medium-high heat, stirring frequently. Simmer until thickened, about 2 minutes. Immediately remove from heat. Gradually fold in cherries. Set aside to cool.
Rhubarb/Apple Filling
  1. In a small saucepan, add the rhubarb, apples, salt & sugar. Add a drizzle of water if necessary & heat on medium. The rhubarb will begin to release liquid & break down as the apples soften. Heat the mixture until the moisture has evaporated & begins to thicken. Once the mixture is thickened, add the lemon juice, lemon zest and cinnamon. Place it in a bowl & allow to cool.
Apple/Pear Filling
  1. Heat butter in a small skillet until melted, add apples & pears & cook until fruit begins to soften, about 5 minutes. Sprinkle sugar over mixture & continue to cook stirring often until fruit begins to lose its juices. Mix together cornstarch & lemon juice & add to pan. Simmer until mixture has thickened, about 4 minutes. Remove from heat & allow to cool.
Assembly/Baking
  1. Divide pastry into 5 equal pieces. On a lightly floured surface (or dry wax paper) roll out each piece of pastry into 14 x 7 1/2-inches. The excess trimmed from the sides will be used for little pastry ‘walls’ dividing the sweet & savory fillings. Roll excess pastry into a 3-inch length.
  2. Cut each piece of pastry in half horizontally so you have (2) 7-inch long pieces from each piece of pastry. From the top of each piece, LIGHTLY make a line across your pastry 4-inches from the outside edge. This will help to place your fillings properly.
  3. On the 3-inch wide section, place savory filling to cover 2/3 of the area. Place one of the rolled strips after that then place sweet filling on the remaining 1/3 to complete the 'clanger'. The little rolled piece of pastry divides the savory & sweet filling.
  4. On the sweet side make 3 holes for vents & on the savory side make 2 slashes. This is the 'code' to let the person eating the clanger which was savory or sweet.
  5. Preheat oven to 350 F.
  6. Brush the edges of each pastry with egg wash. Lift the pastry from the opposite side over the fillings & seal the edges with a fork.
  7. Brush clangers with remaining egg wash & bake for about 30-35 minutes or until golden.
Recipe Notes
  • Due to the length of this recipe, I found making the savory & fruit fillings on one day & the pastry, assembling & baking the next, worked out well for me. Although these pastries are VERY time consuming, believe me, the are well worth it in the end, especially if your freezing some to use later. I baked them all & then wrapped them well before freezing.
  • You will probably find there will be enough savory & sweet fillings left over to make about 10 more clangers.
  • All of them will freeze well which will be a time saver for your next batch. Just make a recipe of pastry & your ready to assemble & bake.
  • If your not interested in freezing the 'leftovers', the fruit combined will make a wonderful crisp & the savory fillings can be used in quiche or casseroles.

Apricot-Lime Glazed Chicken

In 2019 & 2020 Brion & I spent a couple of holidays in the beautiful town of Mérida on the Yucatán Peninsula in Mexico. Of course there were many places to explore such as the archeological sites like Chichen Itza and Uxmal while we were there. If you would like to see pictures and read about some of our adventures in Mérida, you can find them on the website blogs in February 2019 & January 2020.

When I decided to make this chicken meal today the peninsula’s bright and sunny flavors came back to me remembering the chicken lime soup we had tasted there. In Yucatán, the lime they use for this soup is the region’s native lima ágria.

In Mexico, using lime juice is quite common. People squeeze limes over grilled meats, fruits, vegetables, salads, soups, drinks, and even chips. The lime juice brings out the flavors in food in a way best described as ‘bright’. It’s tangy, refreshing, and brings out the best flavors in the food it’s on.

The apricot-lime glaze, with a touch of hot sauce, makes the perfect combo of sweet, sour, and spicy on these chicken thighs.

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Apricot-Lime Glazed Chicken
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Instructions
  1. Heat grill to medium. In a small bowl, combine preserves, lime juice, hot sauce & red pepper flakes.
  2. Season chicken with 1/2 tsp black pepper & grill, covered, turning occasionally 10-15 minutes. Uncover & continue grilling, basting with sauce until chicken is cooked through, 5-7 minutes more.
  3. Bring a large pot of water to a boil. cut each ear of corn into 3-4 pieces. Add corn to pot with 2 tsp salt & simmer until just tender, 3-4 minutes. Drain, transfer to platter & serve with chicken & lime wedges.

Cauliflower, Chicken & Bacon Gratin

Gratin is sort of like a crustless quiche, but a little more substantial. What’s not to like about anything cooked with chicken, bacon, custard and cheese? The cauliflower is meltingly tender. The bacon is smoky. The chicken is seasoned just right. The custard that holds it all together is creamy, and I love cheese.

Cauliflower is a versatile vegetable. It’s inexpensive and good for you, and you can turn it into rice or pizza crusts. It even gives a pretty good impression of a ‘steak’. You can add cauliflower to virtually any casserole, and it will blend right in with the meat and cheese. This gratin is loaded with cauliflower, but with all the bacon, chicken and cheese in there you’ll barely notice.

There are few things as convenient or as comforting as a ‘casserole.’ While the easy-to-assemble dish might appear to be a more modern invention, casseroles have existed in one form or another across different food cultures throughout history.

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Cauliflower, Chicken & Bacon Gratin
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Cuisine American
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Instructions
  1. Preheat oven to 450 F.
  2. Arrange chicken in a 9 x 13-inch, foil lined baking dish. Drizzle chicken with olive oil & season with salt & pepper. Roast for 45 minutes. Remove from oven & shred.
  3. Reduce oven to 350 F.
  4. Bring a pot of water to a boil. Add cauliflower & cook for 6 minutes. Strain cauliflower well.
  5. In the 9 x 13-inch baking pan, gently stir together cauliflower, chicken, 1 cup shredded cheese, bacon pieces, green onions, ranch seasoning mix & garlic powder. Top with halved cherry tomatoes & remaining cheese.
  6. Bake for 25 minutes. I put a pan with a small amount of water in it under the baking pan to prevent the gratin from drying out during the baking time.