22 February 2018 Bacon Wrapped Scallops

Bacon Wrapped Scallops

February 22, 2018 By
Bacon-Wrapped Scallops

Bacon-Wrapped Scallops

Bacon-wrapped scallops – add this to my list of ‘not really a recipe, but…’ deliciousness. I hadn’t made bacon-wrapped scallops since perhaps the 90s but needed to prepare something quick for a last minute invite of friends and had bacon and scallops so I thought…old school, but why not!?

I served these with a mixture of ketchup, mayo and Sriracha as a dipping sauce and the spice was pleasant with the fatty bacon.

Ingredients

  • 6 slices of thick-cut bacon
  • 12 large scallops

Directions

  1. Preheat oven to 375 degrees.
  2. Cover a baking sheet with foil and coat with cooking spray.
  3. Cut the bacon slices in half, lengthwise.
  4. Wrap a strip of bacon around each scallop and secure the bacon with a toothpick.
  5. Place the bacon-wrapped scallops on the foil-covered baking sheet and cook for 15 minutes or until the bacon is crisp.

Makes 12 bacon-wrapped scallops.

Bacon Wrapped Scallops
Serves 4
Delicious and easy appetizer that will be a favorite at your parties.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 6 slices of thick-cut bacon
  2. 12 large scallops
Instructions
  1. Preheat oven to 375 degrees.
  2. Cover a baking sheet with foil and coat with cooking spray.
  3. Cut the bacon slices in half, lengthwise.
  4. Wrap a strip of bacon around each scallop and secure the bacon with a toothpick.
  5. Place the bacon-wrapped scallops on the foil-covered baking sheet and cook for 15 minutes or until the bacon is crisp.
Notes
  1. I served these with a mixture of ketchup, mayo and Sriracha as a dipping sauce and the spice was pleasant with the fatty bacon.
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Filed Under: American, Appetizers, Seafood Tagged With: ,
17 February 2018 Easy Pears Foster

Easy Pears Foster

February 17, 2018 By

Pears FosterBananas Foster is a dessert originally-created at Brennan’s Restaurant in New Orleans back in the 1950s. The popular dish consists of ripe bananas cooked in a butter, dark rum, banana liquor and brown sugar sauce then topped with vanilla ice cream. It’s decadent, old school and a most perfect dish.

When I was growing up in Canada, my mom recreated this dish with canned pears instead of bananas as canned goods were a necessity during long winter months. I don’t know if it’s because this was a childhood favorite, but I actually like the pear version even better than the original banana version. I don’t even care that we still make it using canned pears versus using fresh one – it’s fabulous.

Ingredients:

  • ½ stick (1/4 cup) butter
  • ½ tsp. ground cinnamon (optional. I leave it out as I don’t like cinnamon)
  • 1 cup brown sugar
  • ¼ cup banana liqueur
  • 29-ounce can of pear halves, drained of their liquid (rinsed if in syrup)
  • ¼ cup dark rum
  • 4 scoops vanilla ice cream
Pears Foster Flambe

Pears Foster Flambe

Directions:

  1. In a large skillet over medium heat, combine the butter, cinnamon (if using) and the brown sugar. Cook gently until sugar is dissolved, stirring continuously.
  2. Add the banana liqueur and pears to the skillet and cook until the pears begin to brown, turning them a few times for even color.
  3. Take the pan off the heat and carefully add the rum (SEE VIDEO OF THE FLAMBEED PEARS). Place the skillet back on the burner – be careful as the alcohol will ignite (we call this flambé). Allow the rum to cook off for a minute (flame will dissipate).
  4. Divide the pears among four serving dishes, top with the pan sauce and then ice cream. Serve immediately.

Serves 4.

Easy Pears Foster
Serves 4
Bananas Foster is a dessert originally-created at Brenna’s Restaurant in New Orleans back in the 1950s. The popular dish consists of ripe bananas cooked in a butter, dark rum, banana liquor and brown sugar sauce then topped with vanilla ice cream. It’s decadent, old school and a most perfect dish.
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. • ½ stick (1/4 cup) butter
  2. • ½ tsp. ground cinnamon (optional. I leave it out as I don’t like cinnamon)
  3. • 1 cup brown sugar
  4. • ¼ cup banana liqueur
  5. • 29-ounce can of pear halves, drained of their liquid (rinsed if in syrup)
  6. • ¼ cup dark rum
  7. • 4 scoops vanilla ice cream
Instructions
  1. 1. In a large skillet over medium heat, combine the butter, cinnamon (if using) and the brown sugar. Cook gently until sugar is dissolved, stirring continuously.
  2. 2. Add the banana liqueur and pears to the skillet and cook until the pears begin to brown, turning them a few times for even color.
  3. 3. Take the pan off the heat and carefully add the rum. Place the skillet back on the burner – be careful as the alcohol will ignite (we call this flambé). Allow the rum to cook off for a minute (flame will dissipate).
  4. 4. Divide the pears among four serving dishes, top with the pan sauce and then ice cream. Serve immediately.
Food & Wine Chickie Insider https://www.foodandwinechickie.com/
Filed Under: American, Desserts, Fruits Tagged With: , , ,
13 February 2018 Top Dishes for Mardi Gras Celebrations

Top Dishes for Mardi Gras Celebrations

February 13, 2018 By

According to Wikipedia, Mardi Gras, also called Fat Tuesday, refers to events of the Carnival celebrations, beginning on or after the Christian feasts of the Epiphany (Three Kings Day) and culminating on the day before Ash Wednesday. Mardi Gras is French for “Fat Tuesday”, reflecting the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season.

I’ve always liked Mardi Gras. When I was a young child in Canada, my grandma used to dress my sister and me up in costumes and take us trick or treating on her street. Back then, kids dressed up just like for Halloween and collected treats.

Now that I’m an adult, the holiday is still centered on treats, in the form of actual food and I don’t miss a chance to celebrate with New Orleans-worthy dishes. Here are some of my top dishes for Mardi Gras celebrations.

Crawfish Bisque

Easy Mardi Gras Beignets

Easy Crawfish Etouffee

New Orleans Jambalaya

Laissez les bons temps rouler!

Veronique

 

Filed Under: American, Chicken, Desserts, Entrees, Seafood, Soups, Vegetables
14 December 2017 Easy Miso Butter Sauce

Easy Miso Butter Sauce

December 14, 2017 By

Miso Butter SauceMy hubby fixed our Blue Apron dinner last night and our dish, pork chop with miso butter sauce was outstanding. What made the dish was the rich, slightly salty, umami-packed miso butter sauce. It would go great with steaks or chicken or vegetables or just about anything.

Ingredients:

  • 3 Tbsp. sweet white miso paste
  • 1 Tbsp. soy glaze
  • 1/2 cup water
  • 2 Tbsp. butter

Directions:

  1. Whisk the first 3 ingredients in a bowl.
  2. Add sauce to a sauté pan (even better if you just cooked your protein in the pan and there’s fond leftover) over medium heat and cook for 30 seconds, whisking constantly.
  3. Turn off the heat, add the butter and whisk for another 30 seconds. Season with salt and pepper.

Yields enough sauce for two entrees.

Cheers,

Veronique

Filed Under: American, Japanese, Sauce Tagged With: , ,
4 December 2017 National Cookie Day

National Cookie Day

December 4, 2017 By
Koulourakia

Koulourakia

Today’s National Cookie Day and I thought I’d share my blog’s top five cookie recipes with an international flair to help celebrate this sweet “holiday”.

Koulourakia – Greek Cookies

Dutch Butter Cookies

Pepparkake – Spiced Cookies

Pepernoten – Bite-Size Dutch Spiced Cookies

Berliner Kranser Cookies

What are your favorite international cookie recipes?

Happy baking!

Filed Under: Danish, Desserts, Dutch, Greek, Norwegian Tagged With: , , , , , ,
26 November 2017 Prosciutto Wrapped Maple Sweet Potatoes

Prosciutto Wrapped Maple Sweet Potatoes

November 26, 2017 By

Sweet Potato Fries

Prosciutto Wrapped Maple Sweet Potatoes – come on, that sounds so good!

I’m from Quebec so my side dishes often feature maple syrup. It’s just a perfect ingredient, that’s great in both sweet and savory dishes and I use it frequently.

When I was asked to bring a Thanksgiving side dish recently, I wanted to do sweet potatoes, but not the traditional oversweet version with marshmallow topping that very few people actually like (in my circle anyways). This recipe is perfect as it still features the traditional sweet potatoes but they’re in finger food size in fries wrapped in salty prosciutto then glazed with maple syrup. There’s nothing to NOT like here folks.

The sweet potatoes will be in various size so aim to get to around 24 ‘fries’. If that means less than four potatoes, do less or add more prosciutto and do more fries!

Cooking for a crowd, double the recipe!

Ingredients:

  • 4 long medium-size sweet potatoes, peeled and cut into 24 fries/wedges
  • 1 Tbsp. vegetable oil
  • Sprinkling of salt and pepper
  • 6-8 ounces thinly-sliced Prosciutto
  • ¼ cup maple syrup
  • 1 tsp. ground cinnamon
  • ¼ tsp. cayenne pepper
Sweet Potato Fries

Unbaked Sweet Potato Fries

Directions:

  1. Preheat the oven to 425 degrees F. Line two large rimmed baking sheets with parchment paper.
  2. Place the sweet potato fries in a large bowl and drizzle them with oil. Sprinkle generously with salt and pepper, then toss to coat.
  3. Cut the Prosciutto pieces into two long strips. Wrap one Prosciutto strip around each potato fry, tucking the ends under the bottom. Bake for 20 minutes.
  4. In a small bowl, whisk together the maple syrup, cinnamon and cayenne pepper. Set aside.
  5. Brush the maple syrup mixture over the potato fries and bake an additional 5 minutes. Serve warm, or at room temperature.

Inspired from this recipe.

Filed Under: American, Appetizers, Bacon, Canadian, Maple Syrup, Sides, Snacks, Starters, Vegetables Tagged With: , , ,
22 November 2017 Short Cut Creamy Chicken and Rice Soup

Short Cut Creamy Chicken and Rice Soup

November 22, 2017 By

Creamy Chicken and Rice SoupCreamy chicken and rice soup has been a favorite of mine since my youth going to St Hubert restaurant in Quebec. St Hubert is a popular restaurant chain and the rice and creamy chicken soup it makes is pure comfort in a bowl.

This week as I was prepping for my pot of Sunday soup, I decided to make my typical chicken soup, creamy. Then I decided to replace the hand-cut spaghetti (popular at my home) with the rice from a boil-in bag. The result – velvety texture, big chicken flavor and hearty enough to almost use a fork to eat!

The “Short Cut” Part

I had leftover cooked chicken and homemade chicken broth in the freezer so I used that, but you could poach your own chicken to use or simply buy a rotisserie chicken at the grocery store and grab store-bought broth. I’m a big believer in taking shortcuts in the kitchen, especially when they result in the heaven-in-a-bowl that is this Creamy Chicken and Rice Soup.

Ingredients

  • 4 Tbsp. vegetable oil
  • 1 small yellow onion, diced
  • 2 medium-large carrots, diced
  • 3 stalks celery, diced
  • 1 garlic clove, minced
  • 6 cups low-sodium chicken broth
  • ½ tsp. each dried thyme and sage
  • 1 tsp. each salt and pepper
  • 2 cups diced roasted chicken
  • 1 cup heavy cream
  • 3 tsp. corn starch diluted into ½ cup cold water
  • 1 Uncle Ben’s Boil-In Bag rice packet, uncooked OR 2 cups cooked long grain rice

Directions

  1. In a large pot over medium-high heat, warm the oil. Add the onion, carrot, celery and sauté until tender, about 10 minutes, stirring frequently. Add the garlic and cook an additional minute.
  2. Add chicken broth, thyme, sage, salt, black pepper and chicken and cook for 10 more minutes.
  3. Add the cream and bring the soup to a simmer. Add the corn starch mixture and stir for 2 minutes until the soup has thickened.
  4. Add the uncooked rice, lower heat to medium-low and cook 15 more minutes. If using cooked rice, reduce the cooking time for 2 minutes.

Serves 6 generously.

Filed Under: American, Canadian, Chicken, Soups, Vegetables Tagged With: , ,
20 November 2017 Easy Dutch Sausage Bread (Saucijzenbroodjes)

Easy Dutch Sausage Bread (Saucijzenbroodjes)

November 20, 2017 By

Dutch Sausage BreadsMy guy is Dutch and every time we go to Holland (okay, The Netherlands), the one food item he has to have right away is a warm Dutch sausage bread, also known as Saucijzenbroodjes in Dutch. Every bakery and grocery store there sells Saucijzenbroodjes and they’re just as the name sounds – sausage stuffed into bread. My Mother-In-Law’s boyfriend usually brings a brown bag full of them each morning and it’s a quick way to get my hubby out of bed.

I’ve been looking for a recipe for Dutch Sausage Bread and didn’t want to have to make my own dough, so found a recipe that uses puff pastry. The sausage mix comes together very quickly – think meatballs – and gets shaped in long meat “snakes” that are then rolled in the defrosted puff pastry and baked.

These Saucijzenbroodjes reheat really well in the oven or, as we do, in the toaster oven for a quick breakfast. After baking them, I let them cool completely then place in storage containers in the fridge for up to 5 days.

Dutch Sausage Bread would be great when family is in town for the holidays as you could make them a couple days in advance and simply reheat them in the morning.

Ingredients

  • 1 pound lean ground beef
  • 1 large egg
  • 2 Tbsp. milk
  • 1 tsp. salt
  • 1/8 tsp. nutmeg
  • ½ tsp. freshly ground pepper
  • ½ cup panko bread crumbs
  • 1 tsp. Worcestershire sauce
  • 4 sheets puff pastry, thawed (I use two 17.3-ounce boxes of Pepperidge Farm Puff Pastry Sheets).
  • 1 egg yolk
  • 1 tsp. milk

Directions:

  1. Preheat oven to 400° F. Line two baking sheets with parchment paper, set aside.
  2. Carefully unfold the pastry sheets. Lengthwise, cut each rectangular sheet in half to create 8 separate sheets (see photo).
  3. In a medium mixing bowl, combine first 8 ingredients – don’t overmix to keep the mixture tender and moist. Divide into 8 equal portions.
  4. Roll each of the 8 portions of meat into long snakes and place across the middle of each of the 8 puff pastry rectangles (see photo). Fold each pastry sheet around its meat “sausage” and, using wet fingers, pinch the top and bottom edges together, enclosing the sausage. Note that if you end up with excess pastry when you pinch both ends, you can cut some off (I had to do this). Cut each of the 8 rolls into 4 equal sized portions, for a total of 32 sausage breads.
  5. Beat egg yolk with milk and brush egg mixture over the breads.
  6. Place the sausage breads onto the parchment-lined baking sheets and bake for 20-25 minutes or until pastry is crisp and golden brown (mine took 25 minutes).

Adapted from this recipe.

Filed Under: Breakfast, Dutch Tagged With: , , , ,
23 October 2017 Stuffed Cabbage Rolls (Galumpkis)

Stuffed Cabbage Rolls (Galumpkis)

October 23, 2017 By

Stuffed Cabbage

While stuffed cabbage rolls are common to the cuisines of the Balkans, Central, Northern, Eastern Europe, Iran, West Asia and Northern China, when I think of this comfy dish, I think of Eastern Europe.

Galumpkis, as stuffed cabbage is known in Eastern Europe, are typically meat-filled steam cabbage leaves bakes in tomato sauce. As is common, I add cooked white rice to my meat mixture, which consists of pork, veal and beef. The rolls steam under a foil-wrapped baking dish and then I remove the foil to let the tops crisp up a bit.

Note that you’ll have leftovers of the meat mixture. I roll the meat up in meatballs and cook in tomato sauce for 30 minutes.

Ingredients:

For the sauce:

  • 1 (15 ounce) can tomato sauce
  • 1 tsp. each dried basil, garlic powder and onion powder
  • 3 Tbsp. brown sugar
  • 3 Tbsp. Worcestershire sauce
  • 2 Tbsp. lemon juice

For the cabbage rolls:

  • 12 cabbage leaves, boiled in salted water for 5 minutes
  • 2 pounds of ground meats – pork, veal, beef (known as meatloaf mix)
  • 1 cup cooked white rice ( I use boil-in bags)
  • 1 large egg, beaten
  • ¼ cup milk
  • ½ medium onion, diced
  • 2 garlic cloves, minced
  • ½ tsp. each salt and black pepper
  • 1 tsp. dried basil

Instructions:

  1. Preheat oven to 350 degrees.
  2. Mix together tomato sauce, basil, garlic powder, onion powder, brown sugar, Worcestershire sauce and lemon juice. Add ½ cup of the sauce on the bottom of a 9×13 oven-proof pan. Set aside.
  3. In large bowl, combine the meats, rice, egg, milk, onion, garlic, salt, pepper and basil. Place about 2 tablespoons of the meat mixture in center of each cabbage leaf and roll up (like a burrito). Place the rolls, seam side down in the prepared pan. Cover the cabbage rolls with the rest of the tomato sauce, cover with aluminum foil and bake for 60 minutes. Remove the foil and cook an additional 15 minutes, until the tops of the rolls are a little crisp.

Makes 12 cabbage rolls, 4-6 healthy servings.

Filed Under: American, Polish Tagged With: , , ,
20 October 2017 Blueberry Panna Cotta

Blueberry Panna Cotta

October 20, 2017 By

Panna cotta, which means “cooked cream” in Italian, is a popular dessert of sweetened cream that’s thickened with gelatin. Since I love custards of all kinds, I’m a fan of panna cotta.

I’ve been in a blueberry mood since the start of the season. I put blueberry on my cereal to start the day and end the day with blueberries on my Greek yogurt – just yum!

This is a simple recipe that’s easy enough to make for a week night but impressive enough to make for a special occasion.

Ingredients:

  • 3 cups whole milk
  • 4 ounce cream cheese
  • 1 Tbsp. honey
  • 10 Tbsp. blueberry jam
  • 1 tsp. pure vanilla extract
  • 1 packet (7 grams or 2 ½ tsp.) flavorless gelatin (I use Knox)
  • 6 ½ Tbsp. water
  • ½ cup fresh blueberries

Directions:

  1. In a heavy saucepan over low heat, cook the milk, cream cheese, honey, 4 tablespoons of jam and the vanilla for 15 minutes, stirring frequently. Set aside for later use.
  2. In a small bowl, dissolve the gelatin in 1/5 cup of cold water. Add the rest of the water to a saucepan and bring to a boil. Add the hot water to the dissolved gelatin and whisk to fully incorporate. Add the gelatin mixture to the milk/cheese mixture and whisk to incorporate.
  3. Using a hand mixer, blend the mixture until mostly smooth, about 2 minutes, then push through a fine sieve to remove any lumps. Add to small glass cups (yields enough for 6) and refrigerate at least 6 hours. Garnish with the remaining jam and fresh blueberries.

Yields 6 panna cottas.

Filed Under: Desserts, Fruits, Italian
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