Tarragon Chicken Salad

Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
Tarragon Chicken Salad
Print Recipe
    Servings Prep Time
    2 1/3 cups 15-20 minutes
    Passive Time
    15 -120 minutes
    Servings Prep Time
    2 1/3 cups 15-20 minutes
    Passive Time
    15 -120 minutes
    Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
    Tarragon Chicken Salad
    Print Recipe
      Servings Prep Time
      2 1/3 cups 15-20 minutes
      Passive Time
      15 -120 minutes
      Servings Prep Time
      2 1/3 cups 15-20 minutes
      Passive Time
      15 -120 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Add all ingredients to a medium size bowl starting with 1/3 cup of mayonnaise. Stir gently until combined adjusting creaminess with additional mayonnaise and seasoning to taste with salt and pepper.
      2. Cover and refrigerate for at least 20 minutes and up to several hours to allow flavours to meld.
      Recipe Notes

      -The tarragon flavour will become more pronounced the longer the chicken salad sits.

      -A precooked roaster chicken that has been chilled works wonderfully.

      Mushroom Gruyere Tart

      A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
      Mushroom Gruyere Tart
      Print Recipe
        Servings Prep Time
        8 appetizer wedges 40 minutes
        Cook Time Passive Time
        25 minutes 2-3 minutes
        Servings Prep Time
        8 appetizer wedges 40 minutes
        Cook Time Passive Time
        25 minutes 2-3 minutes
        A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
        Mushroom Gruyere Tart
        Print Recipe
          Servings Prep Time
          8 appetizer wedges 40 minutes
          Cook Time Passive Time
          25 minutes 2-3 minutes
          Servings Prep Time
          8 appetizer wedges 40 minutes
          Cook Time Passive Time
          25 minutes 2-3 minutes
          Ingredients
          Servings: appetizer wedges
          Instructions
          1. Heat a large skillet over medium heat. If using bacon, add to skillet and cook until crisp and fat has rendered. Scoop out the bacon to a paper towel-lined plate. Remove all but a tablespoon of fat.
          2. If not using bacon, heat olive oil in a large skillet over medium heat.
          3. Add shallot and garlic and sauté, stirring often until starting to soften about 3 minutes. Add mushrooms and continue to cook until most of the moisture has cooked out about 8-10 minutes.
          4. Add wine, thyme, salt and pepper and cook until wine has cooked out about 3 minutes.
          5. Stir in cream cheese, 1/2 cup of gruyere and bacon (if using).
          6. Preheat oven to 425℉ and lightly spray a 4 3/4"- 5 3/4" x 14" tart pan with removable bottom. Fit puff pastry into tart pan and trim the top so it is level with the pan. You will need to cut the puff pastry sheet in two pieces to make it fit.
          7. Spread filling evenly into pastry shell and sprinkle with remaining 1/2 cup of grated gruyere. Bake for about 25 minutes until golden and filling is bubbly.
          8. Allow tart to rest for a couple of minutes prior to removing the outer pan. Cut into wedges, garnish with fresh thyme and serve immediately.
          Recipe Notes

          The tart can be assembled up to a day in advance and kept covered and chilled until ready to bake.

          Meaty Baked Pasta

          Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
          Meaty Baked Pasta
          Print Recipe
            Servings Prep Time
            8-10 people 40 minutes
            Cook Time Passive Time
            40 minutes 5 minutes
            Servings Prep Time
            8-10 people 40 minutes
            Cook Time Passive Time
            40 minutes 5 minutes
            Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
            Meaty Baked Pasta
            Print Recipe
              Servings Prep Time
              8-10 people 40 minutes
              Cook Time Passive Time
              40 minutes 5 minutes
              Servings Prep Time
              8-10 people 40 minutes
              Cook Time Passive Time
              40 minutes 5 minutes
              Ingredients
              Servings: people
              Instructions
              1. Heat olive oil in a large pot or dutch oven over medium heat. Add onion and garlic and cook for 2-3 minutes until starting to soften, stirring often.
              2. Add ground beef and Italian sausage. Cook until browned and no longer pink, breaking apart any large chunks and stirring often. Dab out any excess fat with a paper towel.
              3. To the meat add marinara sauce, diced tomatoes, Italian seasoning, salt, pepper and chili flakes.
              4. Bring to a simmer, reduce heat, cover and cook, stirring occasionally for 20- 25 minutes to meld flavours.
              5. While meat sauce is simmering, cook pasta according to package directions using well-salted water. (about 1 tbsp regular salt to 4 litres of water). Drain pasta and set aside.
              6. Preheat oven to 350℉.
              7. In a small bowl stir together ricotta, half of the mozzarella, half of the parmesan, dried basil and a sprinkle of salt and pepper.
              8. Lightly spray a 9"x13" casserole dish with non stick spray. Add half the cooked pasta and half of the meat sauce to the casserole dish. Stir to combine. Spread with ricotta cheese mixture.
              9. To the pot with the remaining pasta add remaining meat sauce. Stir to combine and pour over ricotta cheese layer. Top with remaining half of mozzarella and parmesan cheese.
              10. Bake uncovered for 30-40 minutes until bubbly. Broil for 2-3 to blister the cheese. Remove and allow to rest 3-5 minutes prior to serving.

              Rustic Potato and Sausage Soup

              Rustic Potato and Sausage Soup
              Print Recipe
              Servings Prep Time
              8 cups 20 minutes
              Cook Time
              35-40 minutes
              Servings Prep Time
              8 cups 20 minutes
              Cook Time
              35-40 minutes
              Rustic Potato and Sausage Soup
              Print Recipe
              Servings Prep Time
              8 cups 20 minutes
              Cook Time
              35-40 minutes
              Servings Prep Time
              8 cups 20 minutes
              Cook Time
              35-40 minutes
              Ingredients
              Servings: cups
              Instructions
              1. Over medium heat add 1 tbsp of olive to a large pot or dutch oven. Add sausage links and cook until golden and no longer pink, turning often about 15 minutes.
              2. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat. To the same pot add remaining 1 tbsp of olive oil over medium heat. Add onion, celery, carrots and garlic, sauté for 4-5 minutes until starting to soften and have sweat off some of their moisture.
              3. Pour in chicken broth and tomatoes crushed with your hands. Add potatoes, bay leaf, oregano, parsley, and both paprikas. Cover and simmer on low for about 10 minutes until potatoes are almost tender. While soup is cooking, chop kale and cooked sausage into bite-size pieces.
              4. Add kale and sausage to the pot and continue to cook partially covered for about 5 minutes until kale is cooked but still has some colour and bite. Season with salt and pepper and serve immediately with crusty bread if desired.

              Creamy Caper Smashed Potatoes

              Creamy Caper Smashed Potatoes
              Print Recipe
                Servings Prep Time
                3-4 people 15 minutes
                Cook Time
                30-35 minutes
                Servings Prep Time
                3-4 people 15 minutes
                Cook Time
                30-35 minutes
                Creamy Caper Smashed Potatoes
                Print Recipe
                  Servings Prep Time
                  3-4 people 15 minutes
                  Cook Time
                  30-35 minutes
                  Servings Prep Time
                  3-4 people 15 minutes
                  Cook Time
                  30-35 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat oven to 350℉. In a medium bowl toss together potatoes, olive oil and a sprinkle of salt and pepper.
                  2. Spread out evenly on a baking tray and bake for 25-30 minutes, turning once, until just tender.
                  3. While potatoes are baking, combine together mayonnaise, parmesan, capers, dill, lemon juice and pepper.
                  4. Remove potatoes from oven and gently flatten each with a flat surfaced utensil (I use a metal potato masher) to a third of its original height.
                  5. Set oven rack to 7" from broiler and turn oven to broil. Spread 1 tbsp of paste onto each potato. Broil for 2-3 minutes until golden and bubbly. Remove from oven and serve immediately, garnishing with fresh dill if desired.