This would work just as well as a make ahead-freeze for another time dinner.
- 1 lb. ground pork
- 1 lb. ground LEAN beef
- 1 cup panko crumbs
- 1/2 cup grated Asiago cheese
- generous pinch of salt
- 2 large eggs
- 1 garlic clove, minced
- 2 tbsp. coconut oil
- 1 shallot, finely chopped
- 2-3 drops hot sauce
- 1 can whole peeled tomatoes (28 oz.), pureed
- Optional: 3 fresh Basil leaves
- 8 oz. Mozzarella cheese, thinly sliced
Mix together the pork, beef, panko crumbs, Asiago cheese, salt, eggs and garlic in a large bowl. When completely mixed together, form into 2 inch balls.
Heat the coconut oil in a large ovenproof skillet over a medium heat. Add the meatballs, turning over to brown surfaces (8-9 minutes). Remove with a slotted spoon to a plate.
Now reduce the heat and add the shallot and hot sauce. Cook until the shallot has softened. Add the tomato puree and basil. Simmer until the sauce begins to thicken. (7-8 minutes).
Return the meatballs to the skillet along with any of the juices to the pan. Cook on a simmer for 20 minutes being sure to turn the meatballs only once.
Heat the broiler and arrange the mozzarella slices over the top of the meatballs. Broil for about 3 minutes until the cheese has melted. Serve with an ice cold salad.
Yum!
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Leek And Mushroom Soup With Crisp Cheese Croutons
You really have to try this…caramelizing the leeks and making your own croutons will tantalize everyone’s taste buds.
- 2 tbsp. butter
- 3 leeks, white and light green parts only, well washed and finely diced
- 1 tsp. brown sugar, packed
- 4 cups button mushrooms, sliced
- 1 tbsp. chopped thyme
- pinch of salt and pepper
- 2 tbsp. sherry
- 6 cups vegetable low-sodium stock
Melt the butter over medium heat in a large saucepan. Add the leeks and sugar, stirring for 2 minutes. Reduce to low and cook, stirring often for about 30 minutes, and starting to caramelize.
Increase the heat to medium and add the mushrooms, thyme and a pinch of salt and freshly ground pepper. Cook a further 10 minutes, stirring to avoid burning and ensuring all the liquid from the mushrooms has been absorbed.
Add the sherry and cook until absorbed. Add the stock and bring to a boil, stirring up all the brown bits. Simmer for 20 minutes and allow the flavours to blend.
Croutons
- 1/2 baguette, cut into 1/2 inch cubes (2 cups)
- 2 tbsp. melted butter
1/2 cup Asiago or 5 year old aged Gouda cheese, finely grated
Heat the oven to 450 degrees, In a bowl, drizzle the butter over the bread cubes and toss to mix and coat. Sprinkle in the finely grated cheese and toss to coat. Spread out on a parchment lined baking sheet and bake for about 8 minutes. Really watch so they don’t burn. Remove immediately and put into a bowl.
To serve the soup, ladle into warmed soup bowls and sprinkle the top with the croutons while they are still hot.
OMG, is this tasty and heart-warming.
Toasted Pecan And Blue Cheese “Truffles”
Okay , the word truffles is a bit of a push, but a fresh grape tucked inside a rich cheese wrap and crusted with toasted pecans make them little treasures. These are best made ahead and refrigerated to allow the flavours to meld. Simply bring to room temperature and serve. Trust me! Your guests won’t know what hit them when they see and taste these beauties.
- 4 oz. Blue Cheese at room temperature
- 8 oz. Philadelphia cream cheese at room temperature
- 2 tsp. fresh basil, finely chopped
- pinch of black pepper
- 30 seedless red grapes
- 1 cup finely chopped toasted pecans
- For garnish, fresh basil leaves and more grapes
Mash together the cheeses, basil and pepper until really well blended.
Scoop 2 tsp. of the mixture and insert 1 grape. Mold the cheese around the grape to completely cover. Roll in the nut mixture and lightly press to ensure it adheres to the cheese. Place on a parchment lined baking sheet. Repeat until all the grapes have been used. Cover with plastic wrap and refrigerate overnight.
To serve: bring to room temperature and set out on a platter. Garnish with basil leaves (stems removed) and grapes. Have a pretty container on the table with fancy picks and cocktail napkins at the ready.
Nests Made With Bacon, Eggs And Gouda
One of the nicest things that hits the grocery market are the sandwich loaves sold at Super Store. They have the crusts removed, ready for all the recipes you need them for. Whole Wheat or White – your choice. With that in mind, go for it with this recipe.
- 12 slices fo crustless bread
- 1/3 cup melted butter
- slices of bacon, crisp and chopped
- 6 oz. shredded gouda cheese
- 12 medium eggs
- 2 oz. shredded Swiss cheese
- few drops of hot sauce
- few tbsp. heavy cream
Flatten the bread with a rolling pin. Brush both sides with melted butter and press into 12- 6 oz. ovenproof ramekins or muffin tins.
Place them all on a cookie sheet and bake in a 350 degree oven for 10-12 minutes. Now divide the bacon, and cheese evenly among the dishes.
Mix together the cream and hot sauce and set aside. Crack each egg in a small bowl and carefully slide one egg into each nest. Take tsp. of the cream liquid and pour over each egg. Top with remaining grated cheese.
Bake for about 16-18 minutes until the eggs are done to taste.
Great way to have a “be kind to yourself” kind of breakfast. Fresh fruit, juice and freshly made coffee fills the bill.
Stuffed French Toast For Lunch
French toast is almost always thought of as a breakfast meal. Not so. With a little twist on the ingredients, you have lunch. Serve with a wonderful cold salad and you become a hero.
- 1 x 14 inch rustic loaf (french bread will do, in a pinch), cut into 8 slices
- 8 thin slices of ham, plus a couple more for garnish
- 8 oz. camembert cheese, plus more for garnish
- 8 large eggs
- 2/3 cup whole milk
- pure maple syrup
Spray the sides and bottom of a 9 x 13 inch baking dish with Pam. Make a deep slit in each of the 8 slices, but do not cut completely through. Stuff each one with a slice of ham and divide the cheese equally into each pocket.
Whisk together the eggs and milk. Season lightly with salt and pepper. Pour the egg mixture into the baking dish. Add the bread in a single layer, pressing down carefully and soak for about 15-18 minutes. Turn the bread over and soak a further 15 minutes.
Preheat oven to 350 degrees. Top the bread with remaining ham pieces (chopped) and cheese. Bake for about 22-25 minutes until the egg mixture has set.
Add a side salad (crisp and cold) and you are a winner!
Enjoy…this is yummy!
Pork Tenderloin Focaccia Sandwiches
This is a sandwich you can take to work or make up for picnics at the beach….lunch on the patio…whatever and wherever you wish.
- 18 oz. cooked pork tenderloin, according to your favourite recipe
- 1 ripe avocado
- 1 large tomato, cored and sliced
- 4 slices provolone cheese
- Mississippi mustard
- mayonnaise
- 1 x 10 inch focaccia bread, quartered and cut in half
Hopefully you followed the recipe on the sticker of the tenderloin you purchased, because it has a sweet/tangy flavour. When cooked, slice thin and set aside.
Butter the bread . Broil for about 4-6 minutes until golden on the edges, set aside. Slice the tomatoes, then mash the avocado with a fork until smooth.
Spread the bottom layer of the bread with the avocado, add the pork, tomato and cheese on top. Brush the mustard and mayo on top bun. Put together. Makes 4 sandwiches.
For a little crunchy texture, put out the chips….after all, it is summer.
Summer Party Mini Verrines
Unless you have a seafood allergy, I have never known anyone who did not like (make that – love) scallops. What great way to bring your “A” game to the patio/deck for one and all.
- 2 tbsp. butter
- 2 tbsp. flour
- 1 cup whole milk
- 1 small piece of lime peel
- pinch of pepper
- 6 tbsp. of the heaviest whipping cream you can buy
- 3 oz. Asiago cheese, grated
- 1 tbsp. coconut oil
- 24 button mushrooms, quartered
- 48 small scallops
- 1 tsp. butter
- 2 tbsp. panko crumbs
- 2 tbsp. grated Asiago cheese
- 2 tbsp. fresh Italian parsley, finely chopped
In a small pan, cook the butter and flour over medium heat for 30 seconds, stirring constantly. Add the milk, thyme and pepper, combining well. Cook now for 3 minutes until thickened.
Remove from heat, add the cream and cheese and return the sauce to the stove, reducing the temperature to low. Stir now until the cheese has melted. Season to taste and keep warm.
Heat the oil in a pan and cook the mushrooms until the liquid has gone and they are starting to brown (6-8 minutes). Remove from pan and keep warm as well.
Season the scallops, place a saute pan over the heat, add the butter and when sizzling, sear the scallops in two batches for 30 seconds on each side.
Combine the panko crumbs, cheese and parsley.
Set out 24 shot glasses. In each glass, place a heaping tbsp. of warm bechamel on the bottom, top with 4 pieces of mushrooms, add two scallops and finish with the breadcrumb mixture.
Serve immediately.
Barley And Cheddar Soup
This is not only tasty but good for you as well. Would I steer you wrong?
- 2 tbsp. olive oil
- 2 celery stalks, washed, cleaned and diced
- 2 medium carrots, diced
- 1 small onion, peeled and diced
- 8 oz. white button mushrooms, dusted and quartered
- 2 garlic cloves, roughly chopped
- 1 cup pearl barley
- 4 cups beef stock
- pinch each of dried sage and dried thyme
- salt, cayenne pepper to taste
- 1 1/2 – 2 cups aged white cheddar
- 1 cup pecan halves, toasted, chopped coarsely
In a large pot, heat the olive oil and add the celery, carrots, onion and garlic. Cook until all vegetables are tender. This should take 8-10 minutes. Stir occasionally so they don’t burn.
Add the barley and stir in well. Add the stock and herbs. Bring to a hard boil and reduce the heat to low. Simmer, partially covered for 25-30 minutes until barley is tender.
Just before serving, stir in the pecans and cheese.
Falafel Mini Sandwiches
These would make a great tasty Appetizer.
- 1/2 cup mayonnaise
- 1 tbsp. garlic powder
- 1 cup chickpeas, drained
- 2 tbsp. tahini
- 3/4 cup quinoa, cooked
- 2 oz. feta cheese
- pinch of ground cumin
- 1 tbsp. freshly squeezed lime juice
- 1 tbsp. cilantro, chopped finely
- 1 tbsp. olive oil
- 32 mini pitas
- alfalfa sprouts
- 4 slices havarti cheese, quartered
Preheat oven top 375 degrees. Combine mayonnaise and garlic and set aside.
Place chickpeas. tahini, quinoa, cheese, cumin, garlic and lime juice in a food processor and puree until a grainy consistency. Add a touch of water if needed and fold in the cilantro.
Line a baking sheet with parchment paper and grease with olive oil. Shape the mixture into 1 1/2-2 inch balls and place on the paper in a single layer. Bake for 15 minutes until slightly golden.
Warm the pitas in tin foil at the same time you are cooking the falafel.
To serve: Add a few sprouts on the pita, add a hot falafel ball, a slice of the cheese and a dollop of the mayonnaise. Top with another pita. Serve immediately with lots of napkins.
Back Bacon French Toast Sandwiches
This only takes a few minutes to prepare so is a great morning start to your day breakfast.
- 4 large eggs
- 16 slices back bacon, lightly cooked
- 1 cup whole milk
- pinch of salt
- 2 tbsp. butter
- 8 slices whole grain bread
- 2/3 cup swiss cheese, grated
- 2 cups mozzarella cheese, grated
Whisk together the eggs, milk and salt.
In a frypan, melt 1/2 tsp. butter and after dipping both sides in the egg mixture, fry 2 slices at a time for 1 minute each with remaining bread, adding butter as you may need.
Assemble with 1 slice of bread, 1/4 of the swiss cheese, 2 slices of cooked bacon, 1/4 of the mozzarella cheese and top with the second slice of bread.
Now fry the sandwiches in the remaining butter for 2 minutes per side until the cheese has melted and the bread has turned a golden brown.
Serve with butter and warm maple syrup.
Another Breakfast Quiche
It is simple and we used it in our Bed and Breakfast occasionally. Bring it up with different flavours with anything you like to have. This is a favourite of ours.9 inch pie crust (homemade or frozen)
- 12 bacon slices (I like the maple bacon)
- 4 large eggs, beaten
- 1 1/2 cups half and half cream
- 1/2 cup whipping cream
- 1 1/2 cups grated Havarti cheese
- 1 tsp. onion salt
- 1/2 cup chopped asparagus in 1 inch pieces (woody ends cut off)
Blind bake the pie crust, making sure to dock the bottom with a fork.
Fry the bacon crisp and cut in bite size pieces.
Whisk the eggs and cream together. Line the pie crust with the cheese, then add the bacon and asparagus and finally the egg mixture poured over all. Sprinkle with a bit more cheese and bake in a 425 degree oven for 15 minutes and then reduce the oven to 300 and bake a further 30 minutes.
Test the center with a knife. Let stand for 10 minutes then serve with a nice green salad and warm roll and butter.
This is a lovely breakfast or perfect light lunch.
Smoked Salmon Quiche with Dill
This recipe is from our Bed and Breakfast days. It can be part of a breakfast or luncheon. It is great and easy. Easter is coming so if you have family coming to visit….serve this. They will love you for it.
- 1 medium onion, chopped
- 2 tbsp. butter
- 2 tbsp. flour
- 4 large eggs
- 2 cups heavy cream
- 1 tsp. fresh dill, chopped
- 1/4 tsp. yellow mustard
- freshly grated nutmeg
- tabasco, a couple of drops
- 6 oz. swiss or provolone cheese, chilled
- 1 cup flaked smoked salmon (if leftover from last night dinner – great)
Preheat oven to 350 degrees. In a skillet on medium heat, saute the butter and onions until transparent. Add the flour and stir, making a ‘sort of’ roux’.
In a bowl, beat well the eggs, cream, dill and mustard. Add a dash of grated nutmeg and tabasco, mixing well to combine. Mix together with the onion mixture.
Pour the ingredients into a buttered pie plate and slice the cheese thinly and lay over the top . Bake for 35-45 minutes until cooked through. Let cool for 6-7 minutes before slicing and serving. Add fresh fruit (if breakfast) or salad if for lunch.
Did I say this was yummy?