When I ventured out into the real-world, this recipe was one of my go-to meals. This dish is simple, and straightforward. It combines pasta, cheese, mushrooms and a soup base to create a tasty dish which is ready-to-serve within an hour.
When I ventured out into the real-world, this recipe was one of my go-to meals. This dish is simple, and straightforward. It combines pasta, cheese, mushrooms and a soup base to create a tasty dish which is ready-to-serve within an hour.
Simple ingredients and easy to prepare on short notice. This is my child’s favourite supper, and never asks for it by its proper name.
A combination of Italian sausage, broccoli, egg noodles it creates a ready-to-serve meal which has a bit of kick and flavour.
Also known as Chicken à la King is one of my go-to recipes, that I can cobble together in under 45 minutes. While this meal is traditionally served on toasted garlic bread, I often serve it atop some rice as shown.
A straight-forward ready-to-serve recipe. Made with chicken breast, long-grain rice, vegetable medley and spices this meal offers it all.
Guests often opt to eat this meal with a bit of Ranch dressing to complement the spiced chicken and rice.
I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan. Necessity really is the mother of invention!
Every major North-American city has an Italian district and Montréal is no different. This recipe has been in my family for generations and serves as a base for other dishes.
For example, I used this sauce with fries and cheese curds to make an Italian poutine. It also makes an excellent base for a Lasagna.
A recipe which combines scallops, shrimp and crab meat with béchamel sauce and crêpes to create a tasty wrap. This dish can be prepared in part and assembled quickly.
A Fondue Chinoise is a French Canadian meal that features a communal pot filled with beef broth. Guests will place thinly sliced beef that is wrapped around a fondue fork. Once cooked, the meat is placed on the plate and dipped in a variety of sauces.Guests can savour the meat while more slices are being cooked.
When the Chinese immigrated to North-America, they used the raw ingredients available to them. Hence Chinese food that differs from what we would find in China today.
This French Canadian meal is such a variant. This recipe is easy to make and an excellent way to change things up when you have leftover rotisserie chicken or pork. Simply prepare, mix and you are done!
A classic French dish which has scallops, prepared with creamy white sauce and traditionally served in a scallop shell.
This recipe features scallops, crab meat, sautéed mushrooms, and baked covered with mozzarella cheese until it comes out golden brown.