This summer has been filled with puppies galore! We have been blessed to have two beautiful litters born within 24 hours of each other. Producing a total of 11 English Cocker Puppies.
Preheat the oven to 350 degrees F. Melt the butter in a large pot over medium heat and add the garlic. Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes. Sprinkle the flour all over, then stir to combine. Pour in the broth, stir and continue to cook until the sauce is thick, 3 to 4 minutes. Add the cream cheese and stir until it mixes in. Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon. Stir until everything is well combined, then add salt and pepper to taste. Add the spaghetti and stir to combine. Pour the mixture into a large casserole dish. Add the breadcrumbs to the top and bake it until the crumbs are golden brown and the casserole is bubbling, 20 to 25 minutes.
Preheat the oven to 425 degrees F. Combine the bread crumbs, garlic powder, cheese, and parsley in a mixing bowl. Rub each fillet with lemon juice, and then dredge each fillet in the crumb mixture to evenly coat. Place fillets on a baking pan lined with waxed paper. Drizzle olive oil on the fillets. Bake in the oven for 10 to 15 minutes or until fish fillets are cooked.
Preheat oven to 325 degrees F. In a bowl, mix the olive oil, garlic, rosemary, basil, seasoning, black pepper and salt. Next, wash the turkey inside and out; allow dry. Remove any large fat deposits. Loosen the skin from the breast. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub what is left of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the turkey reaches 180 degrees F.
Bring a pot of water to a simmer. Add ¼ cup of vinegar. Break each individual quail egg into the simmering water and poach for 1 minute. Remove the eggs from the water with a slotted spoon and place in a bowl of cold water to stop the cooking. Place one cooled, poached quail egg on each biscuit with salmon on top. Drizzle with hollandaise sauce and caviar.