Savory Stuffed Pastry and Basil Dijon Aioli

Tasty Lane Savory Pastry and Basil Dijon Aioli

Like most chefs, I’ve often found myself in France. Not literally, I’m neither a chef nor frequenter of France. But my pursuit to explore and master the kitchen certainly led me to the techniques of french cuisine. What I’ve discovered is that learning a few key techniques provides a foundation for so many cuisines and they are a lot easier than one imagines. As a self-taught “chef”; I’m still learning, but I can say with confidence that I make one hell of an aioli, which is just fancy mayonnaise.

However, I don’t think cooking should be over complicated. It takes the joy out of it. I take shortcuts whenever it’s fitting. So, here I show you how to make a fancy savory stuffed pastry using canned biscuits. I made the sauce from scratch, but I’ll tell you how to take a shortcut to make it, too. Enjoy my Savory Stuffed Pastry and Basil Dijon Aioli. ♥

Savory Stuffed Pastry and Basil Dijon Aioli


Preparation time: 20 minutes Cook time: 30 minutes Makes: 10
Technique: Baking Taste: Salty, Savory Intermediate

Tasty Lane Fresh Ingredients for Savory Stuffed Pastry



For Pastry
  • 1 can buttermilk biscuits
  • 6 slices bacon
  • ½ cup shredded cheddar cheese
  • ½ cup chopped turkey (sandwich meat will work)
  • ⅓ cup sliced white mushrooms
  • 1 large egg white (separate and use yolk for aioli)
  • ½ tbsp garlic pepper
  • 2 tsps basil
For Aioli
  • 1 large egg yolk
  • 2 tbsp olive oil
  • 1 tbsp basil dijon mustard (If no basil dijon mustard available, use regular dijon mustard and add an additional ½ tsp basil and 1 tsp white wine)
  • ½ tsp basil
  • 1 ½ tsp minced garlic
  • 1 tsp garlic salt

For garnish

  • 1 cup chopped kale
  • dash coarse salt



Tasty Lane Bacon Crisped Kale

Heat oven to 350℉. Place bacon strips two inches apart on cookie sheet. Top with kale. Bake for 5-7 minutes until kale is crisp. Remove kale, set aside, sprinkle with salt. Replace bacon and cook an additional 3-4 minutes until crisp. Remove, cool and chop bacon. Slice mushrooms, shred cheese, chop turkey. Set aside.

To make sauce: separate egg yolk into small bowl or blender. An immersion blender with a tall cup works best. Reserve egg white for later use. Whisk or blend egg yolk and mustard. Add olive oil slowly while whisking or a few drops at a time while blending. Blend until oil is incorporated and emulsified (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.) Add minced garlic, garlic salt and basil. Blend until smooth.

Tasty Lane Savory Stuffed Pastry Recipe

To stuff pastries: Heat oven to 400℉. Open can of biscuits and roll or stretch until twice the diameter. Fill with turkey, mushrooms, bacon and cheese. Carefully, pinch all sides together until it resembles a filled wonton. Place on cookie sheet with the bacon grease still on it. Make sure there is an even coating of bacon grease or pastries will stick. This also enhances the flavor.  In small bowl mix basil and garlic pepper. Brush with reserved egg white. Sprinkle with garlic pepper and basil mixture. Bake 10-13 minutes until golden brown.

Remove from oven. Serve with aioli sauce and garnish with kale.


  1. Use chopped ham instead of turkey
  2. Use thyme instead of basil
  3. Use mozzarella instead of cheddar cheese

As promised here’s the aioli cheat: use 1/2 cup of mayonnaise in place of eggs and olive oil. Mix with dijon mustard and spices. No worries about emulsification.

I served this with The Noble Pig’s Dill Pickle Soup for a fabulous meal.

Tasty Lane Savory Pastry and Dill Pickle Soup
Tasty Lane Savory Pastry and Dill Pickle Soup

Download the Recipes HERE


Southern Style Pat Biscuits

Tasty Lane Southern Style Pat Biscuits

Tasty Lane southern style biscuits recipeSoutherners seem born to cook. I don’t know if all this soul food comes from some deep rooted desire to make up for the discord we caused in the Civil Union. Or if it’s just generations of watching the previous generation. Maybe both. Maybe neither.

Whatever the reason, there is some good food coming out of the South. A lot of it right now is coming from my Dad’s kitchen. Generations of cooking means a lot of undocumented measurements. It took some doing but I got my Daddy’s Biscuit Recipe.

Here are his Southern Style Pat Biscuits. So called, pat biscuits because he pats them out instead of rolling. He claims his father made them by patting them on his elbow. These are easier than rolling, and it’s not necessary to use an elbow. Enjoy.♥

 Southern Style Pat Biscuits Recipe

Preparation time: 10 minutes Cook time: 20 minutes Makes: 10-12
Technique: Baking Taste: Salty Family



  • 2 cups self-rising flour
  • 1 cup shortening
  • 1 cup milk
  • 1 large egg
  • 2 tbsp butter
  • ½ tsp salt
  • ½ tsp pepper


Tasty Lane Southern Style Biscuits recipeHeat oven to 350℉. Kneed shortening into flour until small balls form. Add milk, egg, salt and pepper. Kneed until all combined. Scoop 1 golf ball sized  mixture into hands. Roll and pat out flat onto ungreased baking sheet. Bake 15-20 minutes until tops begin to brown. Remove from oven, cut butter into thin squares and place slice on each biscuit. Return to oven for an additional 5-7 minutes until bottoms brown. Remove and serve warm.


  1. Replace milk with buttermilk
  2. Add 1  ½ cups cheddar cheese
  3. Use flavored butter (See some examples HERE)

Download the Recipe HERE

Tasty Lane Southern Style Pat Biscuits
Tasty Lane Southern Style Pat Biscuits served with jelly and hot coffee . Yum.

Hot Chocolate 4 Ways

Tasty Lane Hot Chocolate 4 Ways

Tasty Lane Hot Chocolate 4 Ways Is there anything better than hot chocolate in front of a warm fire on a chilly day? I have many fond memories of hot chocolate and cold weather. As a child, I recall playing outside until I couldn’t feel my fingers and toes. I would run in long enough to warm up, replace my wet clothes and return to whatever games could only be found in the freezing cold. I would do this until I ran through every pair of clean socks. Most of the time they wound up on my feet and hands. At the end of a long day playing, I would camp out in front of the fire to thaw out. To speed up the process, my Grandparents would put a cup of hot chocolate in my hands.

My son wasn’t much of an outdoorsman, but I used this tradition to warm him up just the same. On especially cold days we would sip hot chocolate in front of flickering cartoons on the TV instead of a fireplace. His childhood was more about watching the adventures of Spongebob Squarepants and playing video games together. Still, it was the shared warmth that mattered most.

If you think Hot Chocolate can’t be sophisticated; think again. Here I give you Hot Chocolate 4 Ways.

Tasty Lane Hot Chocolate 4 Ways

Hot Chocolate 4 Ways Recipe

First, we make the mix. This makes 30 servings. Store in a clean, dry container.


Preparation time: 10 minutes Cook time: 5 minutes Makes: 30 servings
Technique: Mixing, Boiling Taste: Sweet Family



The Base Mix

  • 2 cups sugar
  • 1 cup powdered nondairy creamer
  • 1 cup dry milk powder
  • 3/4 cup unsweetened cocoa powder
Tasty Lane Traditional Hot Chocolate
Tasty Lane Traditional Hot Chocolate

French Vanilla Base Mix

  • Use French Vanilla powdered nondairy creamer in place of plain
Tasty Lane French Vanilla Hot Chocolate
Tasty Lane French Vanilla Hot Chocolate

Spicy Base Mix

  • Add 2 tbsp cinnamon
  • Add ½ tsp nutmeg
  • Add pinch of chili powder
Tasty Lane Spicy Hot Chocolate
Tasty Lane Spicy Hot Chocolate


This is what makes this recipe special and gives it a richer flavor. Make at the time of final preparation. Makes enough for 4 servings.

  • ½ cup milk or half & half
  • 2 tsp sugar
  • ½ tsp vanilla extract


The Base: Scoop all ingredients in a storage bag or container. Shake well. To use, scoop one to two spoons of mix into cup, add hot water.

The Topping: Place milk in a blender or best made using an immersion blender. Mix until frothy. Add sugar and vanilla. Blend an additional minute or two until froth returns. Add 1-2 tbsp to each cup.

Garnish with cocoa powder, french vanilla powder, cinnamon or decorative sugar crystals. Serve immediately.


  1. Add ice for a chilled version
  2. Add Bailey’s Irish Cream for an Adult version
  3. Use whipped cream as topping
Tasty Lane Chilled Hot Chocolate
Tasty Lane Chilled Hot Chocolate

Download the Recipes HERE

Kale and Cheese Omelet

Tasty Lane Kale and Cheese Omelet Recipe

I once made an omelet so good that it got me kicked out of the house. Okay, maybe that wasn’t the main reason, but it was the last straw. It happened a few months into dating this British Pro-Golfer. For whatever reason, I had broken up with him and found myself in his kitchen the day after. To offer consolation I thought I would do something nice. I rummaged through his sparse bachelor-pad refrigerator and found eggs, cheese and some kind of leftovers with a meat I can’t recall. So, ITasty Lane Kale & Cheese Omelet Recipe made omelets.

I didn’t understand his surprise when he entered the kitchen (he knew I was there). First, he asked, “Where did you find the ingredients to make this?” I pointed to his kitchen. After taking a bite, he half asked, half exclaimed, “You can cook, too?!” I smiled and waited for a compliment. What I got was a heavy english accent, saying, “Get out. Get out, now!” Wow, what an omelet.

Here is one version; my Kale & Cheese Omelet. Please, don’t run me off if it turns out too good.

Kale and Cheese Omelet Recipe

Preparation time: 10 minutes Cook time: 5 minutes Serves: 1
Technique: Sauteing Taste: Savory Advanced

IngredientsTasty Lane Kale and Cheese Omelet Recipe

  • 2 large eggs
  • 1 tbsp butter + 1 tbsp butter
  • ¼  cup milk
  • ½ cup cut kale
  • 2 tsp minced garlic
  • ½ small chopped onion
  • ⅓ cup mozzarella cheese
  • salt and pepper to taste


Tasty Lane Kale and Cheese Omelet RecipeMince garlic and chop onion. Beat eggs and milk together.  Heat 1 tbsp butter in small saute pan over medium heat. Add garlic and onions. Saute until translucent. Add kale. Saute kale until wilted, sprinkle with salt and pepper. Remove from heat. Scoop kale from pan and set aside. Add the other tbsp of butter to pan, return to medium heat, melt butter and evenly distribute over bottom of pan. Add beaten eggs. Lift corners of egg mixture, allowing liquid eggs to run beneath and cook. Do this until most of egg is cooked, but leave enough uncooked egg on top for a glossy texture. Add salt, pepper, kale and most of cheese. Gently, fold mixture over until both sides meet. Add remaining cheese to top. Only cook for another minute or so. Remove from heat. Mixture will continue to cook. Allow to sit until cheese has mostly melted. Garnish and serve.



  1. Add chopped ham or turkey
  2. Use feta cheese instead of mozzarella
  3. Add oregano, basil and thyme

Serve as part of a complete breakfast.

Download the Recipe HERE

Tasty Lane Kale and Cheese Omelet Recipe
Kale and Cheese Omelet; part of a balanced breakfast.

The Saga of the Chocolate Cherry Poke Cake

Tasty Lane Chocolate Cherry Poke Cake

Oh cherries, how you vex me with your seductive sweetness and alluring glossy hue. A few days ago, I offered Chocolate Cherry Fudge as a solution to leftover maraschino cherriescherries. Chocolate and cherries, chocolate and strawberries, chocolate and lingonberries;
chocolate and any red berry delights the tongue. But, my heart was set on Chocolate Cherry Fudge. Unfortunately, my fudge was not set on it. As in, my fudge did not set. As I am prone to do occasionally; I did not follow my own instructions. I mixed it over the heat too long making it more liquid than solid. So, even overnight refrigeration left it too soft.

What about Pie?

An unused graham cracker pie crust leftover from the holidays begged for Tasty Lane Chocolate Cherry Poke Cakeattention. With otherwise limited ingredients; I blended a makeshift whipped cream with milk and eggs. I scraped the unset fudge into it, remixed it and hoped for the best. What I got was a sticky, syrupy mess. I wasn’t giving up yet. Next, I tried freezing it. Overnight the chocolate gooeyness chilled in the freezer. And that’s all it did; chill. I awoke to a still too syrupy, still too sticky mess. Still the chocolate and cherry combo tasted amazing. “I can’t give up. I won’t give up!”

Cake! Cake will Save the Day!

Refusing to give up I whipped together an almond butter cake and baked for 30 minutes. Meanwhile, I scraped the pie, crust and all, into the food processor. I pulled the cake from the oven. The cake looked good. Dare I possibly ruin it with my sticky mess? Yes. It was a risk I was willing to take. Using a straw I poked holes in the golden cake and drenched it with fudgy goodness. Baking it fifteen to twenty more minutes I held my breath as I pulled it from the oven.

Finally, my perseverance paid off. I present you Chocolate Cherry Poke Cake. Even more delicious than fudge. It’s fudge and cake! Let me go down in the annals of history as a saver of sticky messes and a savourer of sweetness. No recipe to follow. You can make and correct your own messes.

Tasty Lane Chocolate Cherry Poke Cake