Corn Bisque

One of my favorite local restaurants is The House of William and Merry. The creativity and pure deliciousness coming out of that restaurant is impressive! A recent dinner there inspired me to use some of my CSA corn this week to make this Corn Bisque!

This silky corn bisque is delicious on its own, but I strongly suggest topping it with chopped bacon for extra saltiness and chives for brightness.

To make the corn bisque, you first make a corn stock. You’ll make more than you need for this particular recipe but don’t throw it away! You can use this lovely liquid like you would use vegetable or chicken broth.

Ingredients:

  • 6 ears of corn, shucked
  • 8 slices of bacon, cooked (I like to cook mine in the oven) note: reserve the bacon grease!)
  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 1 tablespoon flour
  • 1 tablespoon apple cider vinegar
  • 1 bay leaf
  • 1/4 cup heavy cream
  • salt, to taste
  • pepper, to taste
  • chives, for garnish

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Make Ahead Breakfast Casserole

We hosted friends recently at our house for the weekend. Whenever we have guests, I prefer to do as much of the prep work ahead of time as possible. So it should come as no surprise that I lean on recipes like this make ahead breakfast casserole as a go-to breakfast option when entertaining people for the weekend.

Not only is this recipe super versatile, but you can assemble it entirely ahead of time and then pop it into your oven when ready to eat!

The vegetables and protein in the below Make Ahead Breakfast Casserole recipe are honestly more of a suggestion than a rule; I was using up a bunch of vegetables I had on hand, so feel free to use whatever sounds good to you as well!

Ingredients (serves 8):

  • 1 (10 oz) loaf sourdough bread, cut into cubes
  • 1 tablespoon olive oil
  • 1 pound breakfast sausage, casings removed
  • 1 medium onion, chopped
  • 2 bell peppers, chopped
  • 4 garlic cloves, minced
  • 1 (16 oz) container sliced mushrooms
  • 1 (6 oz) bag baby spinach
  • salt and pepper, to taste
  • 1 dozen eggs, large
  • 1 cup whole milk
  • 1 (8 oz) bag shredded cheddar cheese

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Homemade Poutine

Note: I was sent a copy of Ticket to Ride The Official Cookbook in order to make this recipe for Homemade Poutine. Opinions are mine alone.

During the pandemic, my husband and I, like many others, did a lot of puzzles and played a lot of board games that could be played with just two people. One of our favorites is/was Ticket to Ride (paid link), which is described as “a cross-country train adventure in which players collect and play matching train cards to claim railway routes connecting cities throughout North America.” We also love playing Ticket to Ride with friends and other family members now that restrictions have lessened.

So when I was contacted about a cookbook based on the board game, I knew I had to try it!  Ticket to Ride: The Official Cookbook (paid link) offers dining car menus inspired by destinations throughout the United States and Canada.

The 75+ recipes are organized by the Destination Tickets from the core Ticket to Ride game, featuring unique dining-car menus inspired by the cities through which you travel. Each of the 15 routes includes an appetizer, a side dish, a main course, a dessert, and a cocktail (with or without alcohol)—all with deliciously strong ties to destination cities. Inside you’ll find easy-to-follow recipes and full-color photos for local favorites, regional desserts, and cocktails.

As I was paging through, I couldn’t stop thinking about how fun it would be to do a potluck game board night with some of these recipes! I really had a difficult time choosing just one recipe to highlight for this post but finally settled on the Poutine recipe for the Vancouver – Montreal route. If you’ve never had poutine before, it is an absolutely delicious dish of French fries topped with cheese curds and gravy that originates from Quebec. Once I saw the recipe, I couldn’t get the idea of a Homemade Poutine out of my head!

Ingredients (serves 4 to 6):

Fries

  • 4 large Russet potatoes
  • 2 quarts vegetable oil
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme

Gravy

  • 4 tablespoons unsalted butter
  • 1/4 cup flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon herbs de Provence
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup chicken broth
  • 1 cup beef broth
  • 1/2 tablespoon Worcestershire sauce
  • 1 beef bouillon cube
  • 1 teaspoon cider vinegar

For Serving

  • 10 ounces cheese curds, at room temperature
  • 4 strips cooked bacon, roughly chopped
  • fresh parsley, chopped

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Prosciutto Asparagus and Quail Egg Tarts

Note: I was sent some quail eggs from Spring Creek Quail Farms in order to write this post. Opinions are mine alone.

I love a recipe that looks fancy, but really takes minimal effort, like this recipe for Prosciutto Asparagus and Quail Egg Tarts, adapted slightly from a Spring Creek Quail Farms recipe, created by Chef Andrea Monzon. When Spring Creek Quail Farms contacted me with a bunch of quail egg recipes, I jumped at the opportunity!

Spring Creek Quail Farms, a small, family-owned, zero-waste farm in Saint Anns, Ontario, offers a small but powerful, nutritious alternative in the Egg aisle: quail eggs. Quail eggs have long captivated food enthusiasts with their exquisite taste, enticed health-conscious consumers with their remarkable nutritional benefits and have been viewed as a delicacy by many communities. Spring Creek Quail Farms eggs can be found in multiple stores across the US and Canada.

Quail eggs are an easy and effective way to elevate really any recipe where you’d use eggs. The quail eggs, buttery puff pastry, tangy goat cheese, salty prosciutto, and fresh asparagus result in an absolutely delicious dish that can be served either as an appetizer or as a smaller main course.

Ingredients:

  • 1 sheet puff pastry
  • 1 (4 oz log) goat cheese
  • ~40 pencil asparagus spears
  • 4 slices prosciutto, torn into pieces
  • 1 tablespoon milk
  • 8 quail eggs
  • chives, chopped, to taste

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Italian Sausage Bread

Some recipes, like this one for Italian Sausage Bread, are so easy and yet are oh so satisfying. My mother-in-law seems to have an endless supply of sausage bread prepared at her house, so I never really thought to make it myself until this past year. Now that I have, I know it is the perfect make-ahead option to keep in your freezer!

This sausage bread can be made with either hot Italian sausage or sweet Italian sausage. I suggest changing the color of the pepper you use inside so that when you have it out for snacking, everyone knows what they are about to bite into. (I used red in these photos because I was making one with hot Italian sausage; I use green in my sweet Italian sausage breads.)

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 or 2 bell peppers, chopped
  • 1 lb hot or sweet Italian sausage
  • 1 (13.8 oz) tube of refrigerated pizza crust
  • 1 (8 oz bag) shredded mozzarella
  • 1 egg, beaten

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Wild Boar Tenderloin with Mushrooms

Note: I received free cow cash from Crowd Cow to try some of their products in order to write this post. Opinions are mine alone. This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

If you’ve seen my prior post on Boneless Leg of Lamb with Roasted Vegetables, you know I am working my way through a box of awesome protein from Crowd Cow. (Right now, new Members Get $100 of Free Meat + Free Shipping. Hurry up, offer ends soon!)

This recipe for Wild Boar Tenderloin with Mushrooms is my first time using wild boar! According to the Crowd Cow website, “Wild Boar meat is similar to domestic pork, but the flavor has a slightly sweet and nutty taste to it, derived from their wild foraging diet. Our Wild Boar Tenderloins are lean with low fat content. Searing, roasting and grilling work well, but be careful not to overcook and dry out these lean cuts of meat.”

To enhance the flavor of the wild boar, I sautéed mushrooms in the same pan that I cooked the meat in with some onions and garlic.

Ingredients:

  • 2 tablespoons olive oil
  • 1 (1 lb) wild boar tenderloin
  • salt and pepper, to taste
  • 2 (8 oz) packages sliced mushrooms
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry red wine

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Rigatoni Alla Vodka

My husband absolutely loves Pasta in Vodka Sauce. I don’t make it terribly often, but it is a really simple and delicious dish to make at home, so I figured it was time to share my recipe for Rigatoni Alla Vodka!

“Traditional” vodka sauce includes tomatoes, herbs, and vodka, although every one I’ve ever come across also has a cream element to it as well.

The history of this sauce doesn’t go terribly far back — it was invented in the 70’s either in New York or Italy, depending on who you ask.

This version adds a bit of smokiness from pancetta and some heat from red pepper flakes to the luxurious tomato vodka cream sauce to make a truly wonderful pasta dish!

Ingredients:

  • salt
  • 1 (16 oz) box rigatoni
  • 1 tablespoon olive oil
  • 4 oz diced pancetta
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1 cup vodka (I used Stateside Vodka)
  • 1 (28-oz) can crushed tomatoes
  • black pepper
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
  • fresh parsley, chopped, for garnish (optional)

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Bacon Wrapped Stuffed Figs

From August to October, figs are in season. Whenever I come across fresh figs, I just have to buy them!

I’ve shared recipes in the past using this yummy ingredient — everything from adding it to a flatbread to turning it into a cookie filling to using it in a jam.

So today I figured I’d go a little simpler with a favorite appetizer: Bacon Wrapped Stuffed Figs!

This recipe is so easy, and uses just 4 ingredients. They are great for parties or just as an appetizer with friends.

Ingredients:

  • 12 fresh black mission figs
  • 2 oz blue cheese
  • 6 slices of bacon, cut in half crosswise
  • freshly ground pepper, to taste

Note: you’ll need toothpicks for this recipe

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Bratwurst and White Beans with Sage

As we transition into fall, I start craving comfort food-type dishes, especially ones that don’t take all day to make, because despite still working from home, I find that I have even less time to cook!

This recipe for Bratwurst and White Beans with Sage is a quick and easy dinner that also only uses one pan, so it has quickly become a favorite of mine.

The recipe has under 10 ingredients too, so it’s an easy one to add to your grocery list.

Ingredients:

  • 1 tablespoon olive oil
  • 4 bratwurst, sliced into coins
  • 3 whole garlic cloves
  • 4 fresh sage leaves, plus more for garnish
  • 2 (15 oz) cans cannellini beans, rinsed and drained
  • 1 cup unsweetened apple juice
  • salt and pepper, to taste
  • day old bread, for serving (optional)

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Smoky Bacon Topped Mac and Cheese

Note: I was sent samples of Bear Mountain BBQ Wood Pellets in order to write this post. Opinions are mine alone.

I’m going to keep the yummy smoked recipes going because, well, I can! This recipe for Smoky Bacon Topped Mac and Cheese would be a perfect make ahead dish to bring to your next barbecue.

The Bacon highlights the smoky flavor, but if you want to keep it vegetarian, just omit it!

This recipe is basically my Homemade Mac and Cheese recipe with a few adjustments to make it ready for some smoker action!

Ingredients:

  • 1 to 2 cups pellets, like Bear Mountain BBQ’s Gourmet BBQ Pellets
  • 1/2 an onion, chopped
  • 1 bay leaf
  • 2 garlic cloves, crushed
  • 2 3/4 cups 2% milk
  • 1 box uncooked elbow macaroni
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon grated nutmeg
  • 4 ounces shredded sharp cheddar cheese
  • 4 ounces shredded gouda cheese
  • 1/2 lb bacon, cooked
  • Panko breadcrumbs
  • Grated fresh Parmesan cheese
  • Fresh parsley, chopped

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Sausage and Peppers Quinoa Skillet

One of my favorite quick dinner options is Sausage, Pepper, and Onion Sandwiches. I thought it might be nice to lighten it up a bit and make it into a one skillet (ok, one skillet plus a small pot) recipe. The result is this yummy recipe for Sausage and Peppers Quinoa Skillet.

This recipe for Sausage and Peppers Quinoa Skillet is made with sliced bratwurst, a bunch of colorful bell peppers, sautéed onions and quinoa and makes for a hearty and healthy dinner that can be made in less than 30 minutes!

Ingredients:

  • 1 cup rinsed quinoa
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • 12 oz. bratwurst, sliced into coins
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • salt and pepper, to taste
  • 1 tablespoon Italian seasoning
  • fresh parsley, chopped, for garnish

Kitchen items used:

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Pressure Cooker Pulled Pork

I have used Butcher Box (note: affiliate link) for a while now, and love the quality of the meat and seafood they offer. I tend to switch up what comes in my boxes so I can work with different cuts. My latest box had a boneless pork butt, so I figured it was about time I created and shared a pressure cooker pulled pork recipe.

I do have a few other pulled pork recipes on my blog, and they are all fantastic, but they are slow cooker based. So here’s a recipe that helps get that yummy pulled pork on your table a bit faster using an Instant Pot or other multi cooker without losing that cooked-all-day flavor!

Ingredients:

Spice Rub:

  • 1 tablespoon brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon each of:
    • smoked paprika
    • hot paprika
    • ground cumin
    • salt
    • ground pepper

Barbecue Sauce:

  • 1 1/2 cups brown sugar
  • 1 1/2 cups ketchup
  • 1 cup white wine vinegar
  • 1 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon plus 1 teaspoon dry mustard
  • 1/2 teaspoon hot sauce

Other ingredients:

  • 3 lbs boneless pork butt, cut into cubes
  • 2 tablespoons canola oil
  • 1/4 cup chicken broth

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Pressure Cooker Puttanesca Pork Ragu

I think fall cooking might be my favorite kind of cooking. I love comfort food meals that make the whole house smell good! And anything I can put over pasta is guaranteed to be a winning recipe in my house. So this Pressure Cooker Puttanesca Pork Ragu is right up my alley.

I came across a recipe for a puttanesca-style ragu and knew I had to try out my own version! Puttanesca sauces typically have a bunch of brine-y ingredients in them — capers, olives, anchovies — in a tomato sauce that may have a little heat to it as well. I honestly don’t make many puttanesca-inspired dishes because, well, I don’t love olives. But my husband does, so I figured it was worth a try!

This recipe uses a pressure cooker to get that cooking all day flavor in much less time. You’re still looking at a just under 2-hour recipe though, so plan ahead!

Ingredients:

  • 1 tablespoon olive oil
  • 10 garlic cloves, minced or pressed
  • 1 tablespoon anchovy paste
  • 3 (4.5 oz) tomato paste tubes
  • 1/2 cup pitted kalamata olives
  • 1/4 cup drained capers
  • 3 tablespoons white wine vinegar, divided
  • 1 1/2 teaspoons red pepper flakes
  • 2 teaspoons dried oregano
  • 1 cup dry wine, red or white
  • 1 (28 oz) can crushed tomatoes
  • 2 1/2 lbs boneless pork shoulder
  • salt and ground pepper
  • cooked pasta, for serving
  • grated parmesan cheese, optional
  • chopped fresh parsley, for garnish

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Bacon Egg Bites

Note: I was sent a copy of The Dirty, Lazy, Keto Cookbook in order to write this review. Opinions are mine alone.

January is the time of year where many set goals for themselves for the next 12 months, with a lot of those goals centered around diet and exercise. I am not a registered dietician, and am not here to tell you what’s best for you to eat, but I do hope to offer a range of recipes for you to peruse.

Adding to my repertoire, this recipe is adapted from a Keto-inspired cookbook called The Dirty, Lazy, Keto Cookbook. The cookbook is written by Stephanie Laska, who lost more than half her body weight be adjusting the traditional keto diet into something she could stick with without using expensive, hard-to-find ingredients and without adhering to so many strict rules.

The general gist of the keto diet is based on a low-carb, high fat, adequate-protein diet that forces the body to burn fats rather than carbohydrates for weight loss. These Bacon Egg Bites have very few carbs per serving, but will keep you full through a busy morning. The addition of multiple types of dairy make for fluffy, creamy eggs that can be transported to work or eaten quickly before heading out the door, a perfect breakfast for busy mornings!

What I really like about this recipe is it’s completely adaptable to what you might have on hand. I used this as a bit of a fridge cleaner, so feel free to substitute ingredients as you see fit!

Note: this recipe is adapted from The Dirty, Lazy, Keto Cookbook’s recipe for Starbucks Egg Bites

Ingredients:

  • 4 strips no-sugar added bacon, cooked and crumbled
  • 6 large eggs
  • 1 cup shredded cheese of your choice (I used manchego)
  • 1 (8 oz bar) full-fat cream cheese
  • 1/4 cup sour cream
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup baby arugula (or whatever greens you have on hand – kale or spinach would also work)

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Sous Vide Herb Crusted Pork Tenderloin

I honestly don’t make pork tenderloin much. Unless I’ve slow cooked it, or wrapped it in bacon, I feel like it comes out pretty dry. Which makes it the perfect meat to make using a precision cooker! So since I’ve gotten a precision cooker, this recipe for Sous Vide Herb Crusted Pork Tenderloin has become a staple in my house.

Cooking the pork tenderloin sous vide keeps the meat juicy and tender. Plus, it infuses the meat with whatever herbs you add!

Ingredients:

  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  •  1- 1.5 lb pork tenderloin
  • optional:
    • 3 garlic cloves, smashed
    • 1 sprig fresh basil
    • 1 sprig fresh thyme
    • 1 sprig fresh rosemary
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely chopped

Kitchen Tools Used:

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