Meat Stuffing

I learned this is a French-Canadian recipe.  As I make Tourtières, I guess it's similar to that but crustless.  I like the idea of meat stuffing rather than the carb loaded stuff I dream of.  The problem with bread stuffing is I will eat it all!  At least with this one, I look at it as mostly protein, 😉,  I made this last year and struggled to find the recipe I used, so thought I would blog it so I don't lose it again.  What I used this Thanksgiving:

Tunisian Egg Salad

I recently just got back from Japan and fell in love with the convenience store egg salad sandwiches, IYKYK...  Anyway, here's a couple of shots from Japan because I can't resist.  They were creamy, dreamy deliciousness with the freshest, softest, crustless bread; and for a couple of bucks, how could you go wrong???

I was watching food t.v. when I got home and saw this recipe and decided to give it try as it looked interesting:

• 6 large eggs
• 1/2 cup mayonnaise (I used Kewpie of course 😉)
• 4 teaspoons fresh lemon juice
• 1 teaspoon Dijon mustard (I used old-fashioned, whole grain)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon ground turmeric
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup chopped cornichons or dill pickles (I used dill)
• 2 scallions, thinly sliced
• 1 clove garlic, grated
• 1/2 jalapeño, minced (seeds removed or left in depending on your spice preference, I left mine in)

Put the eggs in a large saucepan. Cover with 2 inches of cold water. Set the saucepan over high heat and bring to a boil. Immediately cover the pan and remove from the heat. Set a timer for 8 minutes.  Meanwhile, set up a large bowl with ice water. As soon as the timer rings, remove the eggs from the pot and plunge into the ice water. Let the eggs cool in the water for 10 minutes. Peel the cooled eggs and rinse away any shell fragments. Set on paper towels to dry.

Set a wire cooling rack over a bowl (I spent a lot of money on these "chef" racks and I never use them because they're so hard to clean.  This seemed maybe a useful task for them).  Push the eggs through the rack with a flattened palm. Set aside.

Whisk together the mayonnaise, lemon juice, mustard, pepper, salt and turmeric in a large bowl. Add the cilantro, cornichons, scallions, garlic and jalapeños. Gently fold in the diced eggs, being careful to keep the texture of the eggs intact.  My mixture was a little looser than I wanted but it was because the eggs had a problem coming out of the shell today.  Normally they don't but this batch I lost a lot of the whites.

This was the most ingredients I've ever used in an egg salad!  I just used fresh milk bread from an Asian grocery store though the crudité idea was very appealing, just not today though.  

This was quite delicious!  I've never used raw garlic or jalapenos before and the jalapenos gave the crunch I would normally get from celery.  The garlic was very punchy, as in "not first date" eating.  Anyway, really tasty and I'd probably do this for company but it was too much work for just me.

Berry Tiramisu

I saw this on "The Kitchen" and thought it would be great to make with all the local fresh berries in abundance right now minus strawberries, they're done locally now.  The liqueur in it cost me $53 here in Canada 🙄.  I would use it for some "French martinis" though another time 😋.  

Crock Pot Swamp Potatoes

I'm not on TikTok - I waste enough time on the internet and I know it would be addicting for me if I started looking at it.  Anyway, I read this recipe went viral on there but I followed the instructions from this site.  What I used:

Ham and Cheese Croissant Casserole

Easter Sunday brunch 🐰!  I found this recipe here and it sounded easy enough to put together as I had to do dinner AND dessert, all homemade as well.  I did a few things on Saturday to make life easier.  I edited the recipe to design it just for the two of us (4 servings).

Pasteis de Nata (Portuguese Custard Tarts)

I stumbled across this recipe and decided to give it a try.  It seemed easy for what I've always thought would be complicated to make and I guess if you were making your own puff pastry, then it would...They're never the same here if you've eaten them in Portugal, but I thought I'd give it a go since they're a fine breakfast or dessert, regardless.

Keto Pizza

I had to try this when I saw it.  I've never really had a good pizza crust that is not made with real white death flour of some sort...I had no idea what size this would make but it made a large pizza.  What I used:

Peanut Butter Pie with Chocolate Crust

This recipe is Joanna Gaines', from Magnolia network.  I saw her make it on her show and thought how much my son would enjoy this, so I made it for him.  I didn't look to see if I had powdered sugar in the cupboard (I did) so bought it while out shopping for this.  Are you kidding me, a bag of icing sugar was $4.69!!!  I used to love food shopping, now I just feel like I'm getting reamed. 💰😠 ...and I won't even eat this, lol.  What I used:

Poulet Mafé

I saw this recipe come up and decided to give it a try.  It comes from the Senegal region of West Africa, I learned.  I didn't buy scotch bonnet peppers at the grocery store as they came in a pack of 8 for $5!  I knew I'd only use one so decided to use my scotch bonnet hot sauce instead.  In the video, he uses one whole pepper to simmer in the stew at the end.  I also only had sweetened (Kraft) peanut butter but hopefully could balance that out with extra hot sauce???  I bought a pack of thighs that was well over 2 lbs as well but I used it all anyway.  I marinated my chicken overnight.  In the video he kept the chicken skin on and so did I.  

Pad Kra Pao

I make this on rotation but have never put the recipe up so today was the day.  It really only takes a couple of minutes to put together once you've done the mise en place (15 more minutes?).  It's a ground meat and "Holy Basil" stir fry.  What I used today: