Chicken Flautas

Emma Schafler • April 12, 2023

Chicken Flautas

These make the absolute perfect weeknight meal. Tender and flavourful shredded chicken with melty cheese all wrapped together in a crispy tortilla. Perfection!

I am no expert in Mexican cooking but I absolutely love to try new dishes that are slightly different than the good old taco. Enchiladas, Pazole, tostados... the list goes on of all these incredible mexican meals that I am dying to try. I had been wanting to create a chicken flautas recipe for quite some time, and when i actually made them, I realized they are almost too simple to even write a recipe on!

For this recipe, I make shredded chicken by braising it in spices, salsa and some chicken stock. The end result is juicy, tender and super flavourful shredded chicken. To simplify this recipe even further, feel free to use a store bought rotisserie chicken. Simple shred it and mix with a tiny bit of salsa and the same spices to create a flavourful filling for the flautas. In terms of toppings, my opinion is the more the better! I choose guacamole, pico de gallo, sour cream, and fresh cilantro to pair with these flautas. I hope you enjoy this simple meal that the whole family will love!

Serves: 4 - 6 people

Total Time: 40 minutes

INGREDIENTS:

For the Shredded Chicken:

3 chicken breasts

1 cup of salsa

½ cup chicken broth

1 tsp garlic powder

1 tsp chili powder

1 tsp cumin

Pinch of salt and pepper

For the Flautas:

1 cup of cheese, shredded

8 tortillas (corn or flour work well)

2 tablespoons of avocado oil

For the Toppings:

Sour Cream

Guacamole

Cilantro

Pico De Gallo

Shredded Lettuce

INSTRUCTIONS:

For the Shredded Chicken:

Place the ingredients in a medium saucepan and cook on medium heat until the chicken is tender and easily shredded. Timing will depend on the size of your chicken breasts. For 3 medium sized breasts, this typically takes 20-25 minutes. Once cooked, shred the chicken with two forks and set aside.

**If there are a lot of leftover juices once the chicken has cooked, boil the chicken on high until most of the liquid has evaporated. Set aside until you are ready to assemble the flautas

For the Flautas:

In a medium sized skillet, preheat the avocado oil on medium heat

Place two tablespoons of chicken and 1 tablespoon of cheese inside a tortilla and roll the tortilla tightly. Continue until you have rolled all of your flautas

Place the flautas in the skillet, seam side down and brown on all sides until golden brown and crispy. Depending on the size of your skillet, you may have to do this in a few batches

Top the flautas with your favourite toppings and Enjoy!

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🌿🥓Tuscan Kale salad with Candied Bacon, Grapefruit and Avocado 🥓🌿 This recipe is proof that salads aren’t always boring and bland. I am telling you, I could literally eat the entire bowl. The candied bacon alone is a showstopper and paired with the bright grapefruit, creamy avocado and a simple vinaigrette, I am pretty sure you will be tempted to eat the whole thing too. Full recipe below. For the salad: 1 large bunch of Tuscan kale (or 2 small) 1-2 Avocados 1-2 Grapefruit About 1/4 cup Goat cheese For the candied bacon: 8-10 slices of thick cut bacon 4 packed tbs of light brown sugar 2 tbs maple syrup 1 tsp garlic powder Cracked black pepper 1/4 tsp cayenne Preheat the oven to 400 degrees Fahrenheit. Arrange the bacon on a parchment lined baking sheet (Trust me you need the parchment - otherwise clean up will be impossible). Combine the remaining ingredients in a small bowl and sprinkle evenly over the bacon. I find it helpful to spread the sugar mixture with a spoon. Bake for 20-25 minutes until crisp and golden brown. Let cool to room temperature and cut into bite size pieces. For the Dressing: 1/2 cup olive oil 1/4 cup red wine vinegar 1 tbs parm 1 clove of minced garlic 1 tsp dijon Salt and pepper to taste 1 tsp maple syrup Combine the ingredients in a mixing bowl and whisk together well. Assemble the salad starting with the kale. Remove the stems and wash well. Thinly slice the kale and place in a bowl. Massage the kale for about 2 minutes. Toss the kale with some dressing (start with some and add more as needed).   Transfer the kale to a serving platter and top with grapefruit, candied bacon, avocado and goat cheese. Sprinkle with some flaky salt and enjoy!

🌿Ricotta Stuffed Mushroom Caps🌿 The perfect little bites of cheesy, garlicky, creamy goodness. Stuffed mushrooms are a personal fave of mine, especially when there is cheese and garlic involved! These are great to make a day or two in advance and simply bake when you are ready. This recipe is for 10-12 mushroom caps. Full recipe below You will need: 10-12 large cremini or button mushrooms, stems removed 1 egg 2 cloves garlic 2 handfulls spinach 1 tbs parmesan 1/2 cup ricotta 1/2 cup mozzarella + more for topping Method: Preheat the oven to 375 degrees Fahrenheit. Remove the stems from the mushrooms and place on a greased skillet or baking sheet In a small saucepan, combine a drizzle of olive oil, spinach and garlic and sauté until the spinach has wilted and the garlic is fragrant. Let the mixture cool slightly before adding in the ricotta, parmesan, egg, mozzarella and salt and pepper. Stir well to combine and scoop the mixture into each mushroom cap. Top with some more mozzarella and bake in the oven for 15-20 minutes until golden brown and bubbly Optional: serve with some marinara sauce for dipping and garnish with fresh parsley or basil. Enjoy!

🌶️🧀Cheesy Chipotle Meatballs🧀🌶️ These meatballs are bursting with rich flavour from the various spices, chipotle, aged cheddar and tortilla chips. A total flavour explosion, with a kick of heat, that transforms the humble meatball over the top. Add these to a bowl of rice with some beans and corn, guac and salsa and you have a perfect bowl that the whole family will love. Full recipe below ⬇️ For the meatballs: 650g of beef (about 1.5 lbs) 1 tsp onion powder 1 tsp garlic powder 1 tsp oregano 1 tsp ground cumin 1 tsp salt 1 egg 1 shallot, finely minced 2 tbs chipotles in adobo, finely chopped (this adds a little kick so reduce the amount if you don’t love spice) 1/2 cup ground tortilla chips 1/2 cup milk or cream 1.5 cups marinara 1/4 cup chopped chipotles in adobo, finely chopped 1.5-2 cups aged cheddar Method: Preheat the oven to 415 degrees Fahrenheit Blend the tortilla chips in a food processor or blender until they resemble breadcrumbs. Combine the ingredients together for the meatballs and form into about 15 even size balls. Place in a greased oven safe skillet or casserole dish Bake the meatballs for 15 minutes. Remove some of the fat using a baster or spoon (this is optional but helps to reduce the amount of grease in the sauce). Reduce the heat to 325 degrees and add the marinara and chipotles in adobo to the meatballs. Cover with cheese and bake for an additional 20 - 25 minutes. Until the cheese is melted and the meatballs read 165 degrees Fahrenheit. Garnish with green onions or cilantro and enjoy!

🌿🍗Chicken Wing Sheet Pan Dinner🍗🌿 I am all for healthy and delicious meals that come together with minimal effort and this sheet pan dinner certainly fits the bill. A simple yet delicious weeknight meal that is nutritious and satisfying. Full recipe below⬇️ (2 servings) You will need: 10-12 chicken wings Olive oil 1 tsp oregano 1 tsp garlic and roasted red pepper seasoning @clubhousecanada 1 tsp onion powder 1 tsp smoked paprika Salt and pepper Juice of 1/2 a lemon 1 bell pepper, diced 1/2 red onion, sliced Crumbled feta Creamy cucumber dip: - 1/4 cup sour cream or greek yogurt - 1 tbs mayonnaise - 1 small cucumber, shredded and liquid squeezed out - 1 tsp onion powder - 1 tbs dill (fresh or freeze dried) - Salt and pepper - Olive oil to or water to thin Method: Preheat oven to 375 degrees Pat dry the chicken wings with a paper towel. Add the chicken wings, spices, red pepper, lemon juice and red onion to a sheet pan. Toss so that everything is well coated and roast for 40 minutes in total, turning once half way through Meanwhile, mix the ingredients for the creamy garlic cucumber dip. Once the chicken wings are golden brown and cooked through, sprinkle with some feta. Serve with the creamy dip. Enjoy!

🌶️🍯Crispy Hot Honey Cauliflower🍯🌶️ I think sometimes vegetables get a bad rap simply because we don’t put the same effort into making them as we do the main dish. It’s so easy to have vegetables downgraded to a simple steamed side dish as opposed to the star of the show. Well, this cauliflower takes centre stage with its sweet and sticky sauce and crisp roasted Panko. No boring vegetables here! Full recipe below ⬇️ You will need: 2 cups cauliflower 1/2 a head of Napa cabbage, roughly chopped Olive oil Salt and pepper For the hot honey: 2 cloves minced garlic 2 tbs butter 1 tbs soya sauce 1.5 tbs honey 1/2 teaspoon chilli flakes 1 green onion, sliced 2 tbs panko breadcrumbs, toasted Preheat the oven to 375 degrees Fahrenheit Add the cauliflower florets, cabbage, olive oil, salt and pepper to a baking sheet and toss. Bake for 35-45 minutes, tossing every 15 minutes. You want the vegetables to be golden brown and crisp. In a small skillet combine the ingredients for the hot honey and let simmer for about 2 minutes until the mixture is well combined and the garlic is fragrant Toast the Panko in some olive oil until golden brown. Add the vegetables to a plate and drizzle with the hot honey and toasted breadcrumbs. Garnish with green onions and enjoy!

🌿🥂Baked pesto burrata pasta🥂🌿 Creamy burrata with fresh pesto and sweet cherry tomatoes - really there is no combination like it. The creamy sauce gets into all the bucatini and every bite is just bursting with flavour. Channeling all the spring/summer flavours but wrapped up in a cozy comforting dish. Full recipe below ⬇️ You will need: 2 cups cherry tomatoes 2 cloves garlic (whole) 3 small balls of burrata, or one large 2-3 tbs olive oil 2-3 tbs pesto Fresh basil Parmesan 3/4 of a box of bucatini Preheat the oven to 375 degrees Fahrenheit Combine the cherry tomatoes, garlic, burrata and olive oil in a roasting dish. Season with salt and pepper. Roast the tomatoes for about 25 minutes, until they are bursting and the cheese is melted Meanwhile, cook the pasta according to package instructions. Reserve some pasta water before draining Once the tomatoes have cooked, mash the garlic and tomatoes with a fork and add the pesto, some fresh basil and parmesan. Add the pasta and stir to combine. If the sauce is too thick, add some of the remaining pasta water. Season with salt and pepper to taste and enjoy!

🌿 Sheet Pan Chicken Shawarma Dinner 🌿 The easiest, most flavourful sheet pan dinner. Ready in under 30 minutes, making it the perfect weeknight meal that I promise your whole family will love. Delicious on its own for a low carb option, or served with rice or pita. So versatile and healthy. Full recipe below! Enjoy 😊 You will need: 2 chicken breast Juice of 1/2 lemon 2 tbs olive oil 3 cloves garlic, minced 1 green bell pepper 2 tsp smoked paprika 1 tsp salt 1 tsp cumin 1/2 tsp coriander 1/2 tsp cardamom 1/2 tsp cinnamon 1/2 tsp ginger 1/2 tsp turmeric Cracked black pepper Toppings: Tomatoes Red onion Yogurt Lemon wedge Parsley and/or cilantro Method: Preheat the oven to 375 degrees Fahrenheit Combine the diced chicken, sliced peppers, lemon juice, olive oil and spices on a baking sheet. Bake for about 15-20 minutes until the chicken is cooked through and the peppers are soft. Top the sheet pan with yogurt, cilantro, lemon juice, tomatoes and red onion. Serve with rice, pita or all on its own! Enjoy 😊

🥑 Sweet Chilli Guac 🥑 Not all guacomole is made equal. There are a lot of guac recipes out there but let me say, this is the best one I have ever had. My family friend served me this a few weeks back and I have been dreaming of it ever since. It’s slightly sweet from the chilli sauce with a kick from the red onion and bursting with fresh cilantro flavour. I seriously can’t wait for you to try this one! Full recipe below ⬇️ You will need: 2 ripe avocados 1/3 cup finely minced red onion 1/3 cup cilantro, finely chopped 1/4 cup sweet chilli sauce Salt and pepper to taste Method: Mash the avocados until nice and smooth. Add the remaining ingredients. Season with salt and pepper to taste. Serve with your favourite tortilla chips (I love @quepasafoods ). Enjoy!! 😋

🍗 Extra Crispy Chicken Thighs 🍗 These juicy, crispy chicken thighs are the perfect budget friendly dinner. So tender and simple to make, using seasonings you probably have in the pantry! Sometimes the simplest meals are the most delish 😋 Full recipe below ⬇️ You will need: Bone in, skin on chicken thighs Avocado oil Garlic powder Thyme Paprika Salt and pepper Method: Preheat the oven to 450 degrees Fahrenheit. Place a cooling rack over top a baking sheet and spray with avocado oil. Place the chicken thighs over top and Pat dry with a paper towel. Drizzle the chicken with avocado oil and get pushy sprinkle the paprika, garlic powder, thyme, salt and pepper over top. Bake the chicken for about 35 minutes until cooked through and extra crispy and golden brown. Enjoy!

🍻Beer Braised Pulled Pork🍻 This is my go to recipe for the most tender and juicy pulled pork. It’s got a subtle bbq flavour and is perfect for sandwiches, tacos, pizzas or nachos. It’s so simple to make, simply toss the ingredients into a ditch oven and let the oven do the work. Full recipe below You will need: 2 kg pork shoulder or blade 1 can of beer 1 cup of bbq sauce (I love @sbrbbq ) 1 tbs @clubhousecanada roasted red pepper and garlic seasoning 1 onion, finely diced Method: Preheat the oven to 350 degrees Fahrenheit Cut the pork shoulder into large chunks, removing any excess fat. Some marbling is fine. Add all the ingredients into a large Dutch oven and mix everything together. Cover and slow cook in the oven for about 3 hours or until the meat easily shreds with a fork. Skim any excess fat from the top and shred the pork. Place the pork over medium heat. Simmer until the liquid has mostly evaporated. Serve with fresh rolls and extra bbq sauce for the most delicious sandwiches. Enjoy !

🦞 Lobster Brandy Pasta 🦞 If you are going to make one thing on family day weekend, let it be this absolutely decadent lobster pasta. Trust me, nothing will make your family happier than sitting down to this delicious, creamy lobster dinner. The heart shaped @barillacanada pasta is absolutely perfect for this sauce, but rigatoni or penne will also work well! Full recipe below (Serves 2) You will need: Meat of 1 cooked lobster (about 3 1/4 ounces) 2 tbs butter 2 cloves garlic, minced Splash of brandy 2 tbs tomato paste 1/2 cup heavy cream 2 cups of tube shaped pasta (rigatoni, penne etc.) Method: Cook pasta according to package instructions (reserve about 1/2 cup of pasta water) Remove the cooked lobster meat from the shell and cut the meat into big chunks (you can also buy pre done lobster) In a large skillet add the butter and garlic and sauté until just fragrant (1-2 minutes). Add the lobster meat and a good splash of brandy. Cook until the brandy has mostly evaporated. Add the tomato paste and cook off for about 1-2 minutes before adding in the heavy cream. Season with salt and pepper. Add the cooked pasta to the sauce along with some pasta water if needed to loosen the sauce. You want a velvety smooth texture. Garnish with Parmesan and enjoy!

🇬🇷 🌿Greek Chicken Bake🌿 🇬🇷 The perfect, healthy one pan meal that is bursting with flavour and nutrients. Serve with a Greek salad and tzatziki and you have the perfect meal that I guarantee everyone will love. Full recipe below ⬇️ You will need: 1 tbs olive oil 1 small red onion, sliced 1 bell pepper 1/2 cup cherry tomatoes 1 cup of mixed rice and grains (I used a combination of basmati rice, wild rice and quinoa - note: wild rice and brown rice tend to take longer to cook so you may need to adjust timing and add an extra bit of liquid) 2 cups of stock Zest of 1 lemon 3 cloves garlic, minced 2 tsps oregano 2 tsps smoked paprika 1 tsp salt 1 tsp onion powder 2 chicken breasts, diced 1/4 cup kalamata olives 1/2 a whole lemon, thinly sliced 1/4 cup feta Fresh basil or parsley for garnish Preheat oven to 350 degrees Fahrenheit Drizzle the olive oil into an oven safe skillet and add the peppers, tomatoes, onions, garlic, lemon zest, mixed rice and chicken stock. In a small bowl combine the smoked paprika, oregano, onion powder and salt. Sprinkle half of the seasoning mix into the skillet and stir to combine Cover with tin foil and bake for 35 minutes at 350 degrees Fahrenheit. Meanwhile, dice the chicken breast and toss with the remaining seasoning mix. Top the rice mixture with the chicken breast, kalamata olives and lemon slices. Drizzle with some more olive oil. Bake, uncovered for 30 minutes, or until the liquid has evaporated and the chicken is cooked through. Sprinkle with feta and fresh parsley or basil. Let sit for about 5-10 minutes covered and enjoy!

🌿 Sweet and Savoury Garlic Basil Butter Rolls 🌿 Are you a sweet or savoury person?? I love everything about a cinnamon roll except for the fact that I am really not a sweets girl. So I figured, why not make a more savory version?! And let me tell you, THIS is my kind of roll. Slightly sweet from the red pepper jelly, salty from the aged cheddar and so creamy with the artichoke Asiago dip and garlic basil butter drizzle. Full recipe below ⬇️ (Makes 12 rolls) For the dough: 1 cup of lukewarm milk 2 tbs sugar 2 1/4 teaspoons yeast 1 tsp salt 1 egg 1/4 cup of butter (very softened or melted) 3 - 3 1/2 cups all purpose flour In a large bowl combine milk, sugar and yeast and whisk to combine. Let the yeast bloom for a few minutes to ensure that it is active. If there is no change in the mixture after 10 minutes, then your yeast is probably dead. Add in the whisked egg, salt and butter and combine. Then add in the flour, starting with 3 cups. Only add more flour if absolutely necessary. Knead the dough together until it forms a smooth ball and has some spring to it. The dough should be slightly sticky but workable. Let the dough rise, covered for 1 1/2 - 2 hours, or until doubled in size. For the filling: Red pepper jelly (or any savoury jelly) Artichoke and asiago dip Sharp cheddar Punch down the dough and roll out to a 12x16 inch rectangle. Sprinkle some flour if necessary to prevent the dough from sticking. Spread a thin layer of jelly over the dough, followed with the artichoke and asiago dip, and the shredded cheddar. Roll the dough as you would a cinnamon roll and cut into 12 pieces. Place the rolls into a buttered casserole dish (9x13 rectangle or 12 inch diameter circle). Let the rolls rise for about 45 minutes or until almost doubled in size. Bake at 375 for 25 minutes, or until golden brown and cooked through. Using a mortar and pestle, combine about 1/2 cup of basil leaves and two cloves of garlic until very finely chopped. Add about 1/4 cup of melted butter and combine. While the rolls are warm, spread the butter all over. Let the rolls cool slightly before digging in. Enjoy🥰

🍷🥩 Prime Rib Roast Beef Dinner 🥩🍷 A family tradition in my house. Every Sunday evening my nana and grandpa would come over for a roast beef dinner. And everytime we would sit at the dinner table everyone would proclaim “this is the best roast we’ve ever had!” I love carrying on this tradition. It is the perfect end to the weekend and transition to a busy week. Recipe: Preheat the oven to 425 Fahrenheit. Chop up your root vegetables - you can use any veg here: Brussels sprouts, parsnips, potatoes, carrots, beets, fennel etc. I love a variety. Add the vegetables to a roasting dish and drizzle them with olive oil and your favourite steak rub. Give the veg a toss and set aside. Season your prime rib roast (I usually opt for boneless) with steak rub, Worcestershire, olive oil and lots of salt and pepper. Place the roast on the vegetables and bake in the oven for 15 minutes. Reduce the heat to 350 and continue cooking until the roast reads 125 degrees for medium rare. Remove the roast and cover with foil for at least 15-20 minutes. If the vegetables need more roasting, pop them back into the oven while the roast rests. Serve with gravy, Yorkshire pudding and a bright green vegetable such as green beans, broccoli or asparagus. Enjoy! #roastbeefdinner #roastbeef #yorkshire #primerib #primeribroast #food52 #thekitchn #huffposttaste #blogto #cookingreel

🦐🌿 Garlic Miso Shrimp Lettuce Cups 🌿🦐 A perfect weeknight meal that is delicious, nutritious and super simple to put together! Loaded with vegetables, protein and tons of umami flavour, these shrimp lettuce cups will certainly become a favourite. Full recipe below ⬇️ You will need: 1 cup shiitake mushrooms, sliced 2 cups napa cabbage, finely chopped 500 g shrimp, peeled and tail off 2 cloves garlic, minced For the sauce: 2 tbs brown sugar 2 tbs miso 2 tbs butter 2 tbs oyster sauce 1 teaspoon corn starch 1/4 cup water 1 teaspoon fish sauce For the rice: 1 cup sushi, cooked according to package instructions 1/8 cup mirin 1/8 cup rice wine vinegar

🦀 Crabbies 🦀 A total classic in our family and loved by pretty much everyone who tries them. A crisp English muffin acts as the vessel to hold a creamy, cheesy crab mixture. The crabbie is then baked until melty and crisp and works as a delicious brunch, lunch or appetizer. Full recipe below ⬇️ You will need: 1 tin of lump crab meat 1 1/2 tsp mayonnaise 1/2 tsp garlic salt 1/2 tsp seasoned salt 1 cup cheese spread (cheese whiz) 1/2 cup butter, melted 6 English muffins, split in half Method: Place the English muffins on a baking tray and set aside. Add the remaining ingredients to. Bowl and mix well to combine. Evenly spread the crab mixture over the English muffins and freeze on the baking tray. Once the crabbies are frozen you can transfer them to a ziploc bag and store them for up to 3 months. To bake the crabbies, preheat the oven to 375 degrees. Place on a baking sheet and cook until melted and slightly golden brown. This should take about 15-20 minutes from frozen. For appetizers, cut the crabbies into quarters and garnish with fresh chives. Enjoy!

🥓 Candied Nut Crusted Bacon 🥓 This candied bacon is literally so addictive and delicious. It’s sweet, salty, smokey and a perfect addition to any appetizer spread. Full recipe below ⬇️ You will need: 6 rashers of thick cut bacon 1/2 cup walnuts or pecans 2 tbs brown sugar 2 tbs maple syrup or honey 1 tsp garlic powder 1 tsp paprika Good pinch of flaky sea salt (@maldonsalt ) Method: Line a baking sheet with parchment paper and add the bacon In a food processor, add the remaining ingredients and pulse until the nuts are a small crumb. Divide the mixture evenly over the bacon (don’t worry if it’s a little clumpy, the mixture melts and spreads once it is cooked) Place the bacon in a cold oven and turn it on to 400 degrees Fahrenheit. Cook for 20- 30 minutes or until the top is golden brown. Make sure you cook it enough so that the bacon crisps up once it cools. Place the bacon on some paper towel and let cool. Serve in bite sized pieces at room temperature. Enjoy!

❤️ Yorkshire Pudding ❤️ One of my most cherished recipes. I remember having this Yorkshire every Sunday night for as long as I can remember. Served with a roast beef dinner, it is always a fan favourite. The centre is doughy and the sides are crisp and airy. Such an impressive dish, with so few ingredients. The standard recipe is 3 eggs to 1 cup of flour, 1 cup of milk. The recipe doubles or triples very well, just adjust the size of the baking dish accordingly. Full recipe below ⬇️ (Serves 4-6) You will need: - 6 eggs - 2 cups of milk (1 or 2%) - 2 cups of flour - Pinch of salt - Beef or chicken drippings (avocado oil will work in a pinch) Prepare the batter by mixing together the eggs, milk and flour until the mixture is smooth let rest on the counter for about 1 hour. Preheat the oven to 425 degrees Fahrenheit. Pour the fat into a roughly 9x13 inch roasting dish (I love my @lecreusetcanada 4.9L for this). You need the fat to cover the entire bottom in a thin layer. Pop the casserole dish into the oven for about 5 minutes, or until the fat is hot. Add a pinch of salt to the batter and whisk together. Pour the batter into the hot oil and bake in the oven for about 20-25 minutes or until puffy and golden brown. Serve with gravy and all the roast fixings! Enjoy 😊

🌿🌶️ Creamy Red Pepper Burrata Gnocchi 🌶️🌿 Trust me when I say that this cream, roasted pepper, burrata gnocchi is simply perfection. Its creamy, cheesy and offers a nice punch of flavour with the fire roasted peppers. Best of all, it comes together in under 20 minutes. Fancy enough for date night and simple enough for a weeknight meal. I hope you enjoy! Full recipe below. 500g of gnocchi (1 standard package) 3 cloves garlic, minced Olive oil 1/2 cup finely chopped fire roasted peppers 1/2 cup heavy cream Parmesan 1 burrata ball Basil Salt and pepper Saute the garlic and peppers in some olive oil until just fragrant. Reduce the heat and pour in the heavy cream Let the sauce simmer until it has thickened. Meanwhile, cook the gnocchi according to package instructions. Add the cooked gnocchi to the cream sauce and combine. Tear the burrata so there is a even layer over the gnocchi. Cover and let the gnocchi simmer for about 2 minutes until the cheese is melted. Top with fresh basil, parmesan and some salt and pepper. Enjoy!

🌿Bacon, Roasted Red Pepper and Spinach Dip 🌿 Spinach dip has got to be one of the most loved appetizers out there. Now add some bacon and roasted red peppers and the already loved spinach dip gets a glow up! The bacon and roasted red peppers take this deliciously cheesy, creamy dip to the next level. Did I mention there is also gruyere in it! Full recipe below ⬇️. Hope you enjoy! You will need: 8 oz spinach, roughly chopped 1 tbs butter 2 cloves garlic, minced 3/4 cup mayonnaise 3/4 cup cream cheeses 1 cup gruyere 1/4 cup chopped roasted peppers 1/4 cup chopped cooked bacon Method: Preheat the oven to 350 degrees Fahrenheit Sauté the spinach, butter and garlic until the wilted and fragrant. Remove from heat and let the spinach cool slightly before adding in the mayonnaise, cream cheese, roasted red peppers, bacon and gruyere. Reserve a few tablespoons of gruyere. Stir to combine and transfer the mixture to an oven safe baking dish. Top with the remaining gruyere and bake for 15-20 minutes until bubbly and slightly golden brown. Serve with pita crisps, tortilla chips and veggie sticks! Enjoy 😊

The only roast chicken recipe you will ever need ❤️ Save this recipe for your next roast dinner and I can promise you that you won’t be disappointed. The chicken is so tender and flavourful and could not be more simple to make. Full recipe below ⬇️ You will need: 1 whole chicken 1 lemon, quartered Rosemary sprigs 1/4 cup salted butter, melted Summer savory @clubhousecanada roasted garlic and pepper seasoning @costco_canada wood fired garlic Salt and pepper Parisienne potatoes 1 onion, diced Olive oil Method: Preheat oven to 425 degrees Fahrenheit Add the potatoes and onion to a casserole dish and drizzle with olive oil, a sprinkle of summer savoury, roasted garlic and pepper seasoning and wood fired garlic seasoning. Give the potatoes a toss and place the chicken breast side up Stuff the chicken with rosemary (about 2 sprigs), and 3/4 of the lemon. Tie the drumsticks together. Brush melted butter all over the cold chicken. Heavily season the chicken with summer savoury, roasted red pepper and garlic seasoning and wood fired garlic seasoning. Sprinkle with salt and pepper and the juice from the remaining 1/4 of the lemon Roast the chicken for 15 minutes before turning the oven down to 325 to slow roast until the chicken reaches an internal temperature of 165 degrees Fahrenheit. This time will vary depending on the size of the chicken. Baste the chicken and potatoes every 25 minutes. Once the chicken is down, remove from the dish and let it rest, covered, for at least 15 minutes. While the chicken is resting, turn the oven up to 425 and finish browning the potatoes. Serve with gravy, vegetables and your favourite jelly. Enjoy!

🍊🫒Marinated Orange and Rosemary Olives 🫒🍊 Do you ever order those delectably warm marinated olives when you go to an Italian restaurant? Well I do and they are one of my faves. They are surprisingly easy to make at home and make for an elegant, light appetizer. Full recipe below ⬇️ Don’t worry about measuring - measure with your heart! Combine olive oil, thinly sliced garlic, thinly sliced orange peel and rosemary to a skillet and heat over medium low until just fragrant. Add in a selection of olives, whatever type you fancy, into the skillet and toss to coat. I love using Kalamata and castelvetrano olives. Marinate in the fridge for at least 24 hours and gently warm just prior to serving. Enjoy! 😊

Saturday mornings are for extra cups of coffee and homemade treats 🥰☕️ This pumpkin spiced coffee cake is the perfect treat on a cozy weekend morning. Find the recipe @simplyplatedbylindsey - it’s incredible!

🌿🍅 Creamy Bruschetta Ravioli 🍅🌿 You will absolutely love this dish for its pure simplicity. It’s so creamy, cheesy and flavourful and literally comes together in under 15 minutes with minimal ingredients. Enjoy! Full recipe below ⬇️ (Serves 2) you will need: 1 225g package of spinach and ricotta ravioli or tortellini (I love @olivieripasta ) 1 tbs butter 1/2 cup bruschetta mix (I use @summerfreshisfresh ) 1/2 cup heavy cream 1/2 cup mozzarella (shredded) Method: Cook pasta according to package instructions Combine the butter and bruschetta in a skillet and cook on medium for 2-3 minutes. Just until the butter melts and the bruschetta starts to simmer. Reduce the heat to low and slowly pour in the heavy cream. Bring to a simmer before adding in the mozzarella in 2-3 stages until it is all melted. Add the pasta to the sauce and combine. Add some pasta water if needed to thin the sauce. Top with parmigiana and enjoy!

🌶️🍯🌿 Buffalo Honey Chicken Parm 🌿🍯🌶️ I am not a total football fan but when it comes to the Super Bowl, I am in! And let’s be real, I am mostly interested in the food 😂…anyone else with me?! This crispy Buffalo chicken parm is the perfect game day meal. It’s got all those football flavours, loaded with Buffalo sauce, cheese and some honey for sweetness. The chicken is crisp and the cheese is stretchy…what more could you ask for! Full recipe below ⬇️. Hope you enjoy! You will need: Chicken breast, butterflied and tenderized Flour Egg Italian breadcrumbs Buffalo sauce (I love @primalkitchenfoods ) Mozzarella Honey ( I love @driptgourmet salted honey) Parsley (optional for garnish) Method: Preheat oven to 375 degrees fahrenheit Butterfly and Tenderize the chicken breasts and dredge in flour, a whisked egg and Italian breadcrumbs. Sear the chicken in some avocado oil until crisp and golden brown on each side. Place the chicken on a baking sheet and top with a drizzle of Buffalo sauce and lots of cheese. Bake for about 15 minutes, until the cheese is melted and bubbly. The chicken is done when it reads 165 degrees Fahrenheit. Drizzle the chicken with some more Buffalo sauce and honey and broil for about 1-2 minutes (you want the top to become golden brown but be careful it doesn’t burn). Garnish with fresh parsley and enjoy! #footballfood #footballrecipes #footballsunday #superbowlsunday #superbowlrecipes #gamedayfood #tasty #buffalosauce #chickencutlet #buffalo #honey #primalkitchen #toronto #torontoblogger #foodie #torontofood #canadianblogger #homecookedrecipes #homemadefood

🌿 Curried Butternut Squash Soup 🌿 The perfect cozy dish for cold wintery days. There is just something about warming spices like ginger, curry and smoked paprika that instantly turn a dish into something special. This is butternut squash soup taken to the next level. Hope you enjoy! Full recipe below ⬇️ You will need: 1 butternut squash, diced into small cubes 2 tbs olive oil 2 tsp curry powder 2 tsp garlic powder 1 tsp dried ginger Sprinkle of salt and pepper 1 tsp smoked paprika 3 cups stock 1/2 cup cream Method: Preheat the oven to 375 degrees Fahrenheit Add the squash, olive oil and spices to a baking sheet and toss to combine. Bake for about 35 minutes or until the squash is tender Add the squash (reserving a few cubes for garnish) to a high powered blender along with the stock and cream. Blend until nice and smooth. Adjust the level of stock accordingly. This will vary depending on the size of your squash. Season with salt and pepper to taste Garnish with a drizzle of cream, the roasted butternut squash and fresh parsley. Enjoy! #soupseason #butternutsquash #curry #curriedbutternutsquashsoup #homemadesoup #souprecipe #cookingreel #canadiancook #canadianblogger #torontoblogger #tasty #simplerecipes #recipe #thekitchn #huffposttaste #blogto #torontofood

🫒🍅🧄Antipasto spread with Feta and Hot Honey 🧄🍅🫒 The perfect appetizer that is bursting with flavour and not to mention totally beautiful! The olives and feta add a delicious briny taste paired beautifully with the juicy tomatoes and sweet hot honey. Served with a crusty loaf of focaccia or crackers, this will quickly become one of your staple dishes for entertaining. Full recipe below ⬇️ You will need: 1/2 cup quartered cherry tomatoes 1/2 cup roughly chopped olives 1 cloves garlic 2 tsp chopped rosemary 1/2 cup crumbled feta 1 tbs olive oil Salt and pepper Hot honey Parsley (Optional) Method: Preheat the oven to 375 degrees Fahrenheit Add the tomatoes, olives, feta, garlic, rosemary, olive oil and a pinch of salt and pepper to a small baking dish or skillet (I love my @lodgecastiron mini skillet for this) Give the mixture a toss and bake for about 15 minutes until warmed through and bubbly. The tomatoes will release their juices, creating the most delicious sauce. Top with a drizzle of hot honey and fresh parsley and enjoy! #antipasto #antipastoplatter #italianfood #simplerecipes #entertaining #tasty #canadianblogger #torontoblogger #canadian #hothoney #feta #olives #rosemary #garlic #appetizerrecipe #cookingreel

🍅🥂Cherry Tomato one pot pasta🥂🍅 No, this pasta will not be winning any awards for its looks but oh my is it ever tasty. Best of all, it comes together in one pot, making it a perfect weeknight meatless meal! Full recipe below ⬇️ You will need: 200g fettuccine 2 cups whole golden cherry tomatoes 3 cloves garlic 1 parmesan rind 2 tbs olive oil Salt and pepper 2 cups of chicken or veg broth Method: Add the olive oil and cherry tomatoes to a skillet and cook on medium heat until the tomatoes start to burst. Add in the minced garlic and saute until fragrant, about 2 minutes. Add the pasta, chicken broth, a pinch of salt and pepper and the parmesan rind to the skillet and turn the heat down low. Simmer, covered, for about 15 minutes or until the liquid has mostly evaporated. Remove the lid and turn the heat to medium and let the remaining liquid evaporate. Remove the park rind and add lots of fresh parm. Season with salt and pepper and enjoy! #onepotpasta #pasta #foodblogger #recipe #pastarecipe #cherrytomato #simplecooking #homecooked #homemademeals #torontoblogger #torontofood

Coconut lime flattened chicken 😋😋. From my experience, every good marinade contains fat, acid, a sweetener and flavouring agents. This formula results in the most juicy, tender and flavourful meat. This coconut lime chicken is one of my favourite marinades! The crispy skin is by far the best part 😍Full recipe below ⬇️ You will need: 1 whole chicken, backbone removed and flattened 1 can of coconut milk Juice and zest of two limes 2 tbs soya sauce 2 tbs maple syrup 3 cloves garlic Salt and pepper Place the chicken in a marinating dish and add all the ingredients, except for the salt and pepper. Use your hand to rub the marinade all over and place the chicken breast side down. Cover with plastic wrap and marinade at least 8 hours or overnight. Preheat the oven to 375 and place the chicken in a baking dish, draining off any excess marinade. Season the chicken with salt and pepper and bake for about 45 minutes, basting a couple times during the cooking process. The chicken is done when a thermometer reads 165 degrees Fahrenheit. Let the chicken rest at least 10 minutes before carving. Enjoy!

🌿 Caramelized Fennel With Feta and Hot Honey 🌿 Who said vegetables couldn’t steal the show?! This fennel side dish will win anyone over. Fennel is such an underrated ingredient and has such a fresh, almost sweet flavour. It’s great cooked or raw and I must say, this dish might be my favourite way to prepare it. Full recipe below ⬇️ You will need: 2 bulbs of fennel, core and stems removed Olive oil Sea salt Black pepper Feta Hot honey Method: Preheat the oven to 400 degrees Fahrenheit. Roughly chop the fennel into slices. Keep a few fennel fronds for garnish. Place the fennel into a greased baking dish and top with a good glue of quality olive oil, a sprinkle of coarse salt and cracked black pepper. Roast for around 40 minutes, tossing half way through, until the fennel is deeply caramelized Sprinkle with crumble feta, a drizzle of hot honey and the fennel fronds. Enjoy!

🌶️🦐Crispy Maple Gochujang Shrimp with Lime aioli 🦐🌶️ These little crispy shrimp bites are loaded with sweet and spicy flavours and make for a delicious appetizer or main dish! Or even better, save this recipe to make on Super Bowl Sunday and trust me, your guests will thank you! Full recipe below ⬇️ You will need: 450g of raw shrimp (shells and tails removed, 31-40 count) 1 tablespoon flour 1 egg, whisked 1 1/4 cup of panko breadcrumbs Preheat the oven to 400 degrees Fahrenheit Toast the Panko breadcrumbs in some avocado oil, over medium heat until golden brown Toss the shrimp with flour, than a whisked egg and finally, coat each shrimp with the toasted Panko. Place the shrimp on a parchment lined baking sheet and spray generously with avocado oil. Bake for 8 - 10 minutes. While the shrimp are baking, prepare the maple gochujang sauce and lime crema. For the Maple Gochujang Sauce: 2 tablespoons butter 2 cloves of garlic, minced 2 teaspoons fish sauce (@redboatfishsauce) 1 tablespoon sesame oil 1 tablespoon soya sauce 2 tablespoons maple syrup 1 heaping tablespoon gochujang 1 green onion, sliced For the Lime Cream: - 1/4 cup of mayonnaise - Juice of 1/4 - 1/2 a lime - 1 tablespoon soya sauce Combine all the ingredients for the Maple Gochujang sauce in a small pan over medium low heat. Cook for 2-3 minutes until bubbly and all the ingredients are well combined. Combine the ingredients for the crema. Start with the juice of 1/4 lime and add more to taste. Set aside. Toss the crispy shrimp with the maple gochujang sauce and garnish with lime crema, green onion, cilantro and toasted sesame seeds. Enjoy! #canadianblogger #canadian #torontofood #tastyfood #simplerecipe #tasty #recipe #cookwithme #cookingreel #recipereels

Cream of Broccoli Soup made with leftovers! 🥦🧀 I absolutely love repurposing leftovers and turning them into something delicious! Saves on food waste, helps with budget and often times you invent a dish that is absolutely divine. A win win win 😊 This soup utilizes leftover broccoli casserole (recipe posted a few reels back), the ends of some sharp cheddar, an open box of stock and some carrot, onion and fresh broccoli. So easy and a perfect comforting lunch in the winter months! What can you use up in your fridge?! #leftovermeals #leftovers #foodwastewarriors #foodwastetips #canadian #canadianblogger #torontoblogger #torontofood #torontofoodie #tasty #simplerecipes

🧀 French Onion Frites with Stilton and Gruyere 🧀 There are no words for this dish. It’s totally indulgent and just delectable. A perfect side dish or appetizer for the cold winter months. Full recipe below ⬇️ Happy cooking! 2 large russet potatoes, or 4 small ones 2 tbs avocado oil 1 tsp smoked paprika 1 tsp thyme 1 tsp garlic powder Pinch of salt and pepper 2 onions, sliced 1 tbs butter 1 shot of sherry 1 tsp worchestershire 1 tbs fresh chopped rosemary 1/2 cup cream cheese 1 cup gruyere 1/2 cup blue cheese (gorgonzola, stilton etc.) Hot honey Parsley (Optional) Method: Preheat the oven to 400 degrees Fahrenheit Wash and chop the russet potatoes into thin frites. Place them in an ice bath for at least 30 minutes. Dry they thoroughly with a towel and place them onto a baking dish. Toss with avocado oil, smoked paprika, thyme, garlic powder and salt and pepper. Bake the frites for 30-40 minutes, tossing halfway through. You want them crisp and golden brown. For the onion topping: Slice the onions thinly and place into a heavy bottomed skillet along with the butter. Cook on low until the onions are caramelized. (About 20 minutes, stirring occasionally). Add the sherry, Worcestershire, and rosemary to the cooked onions and stir for 1 minute to cook off the alcohol. Turn the heat off and stir in the cream cheese. Assembly: Reduce the oven to 350 degrees Fahrenheit. Place the frites in a baking dish or oven safe skillet. Top with the onion mixture (don’t worry if it isn’t spread evenly), shredded gruyere and crumbled blue cheese. You can omit the blue cheese if it isn’t your thing. Bake the dish for 10 - 12 minutes or until the cheese in melted. Drizzle with hot honey and freshly chopped parsley and enjoy! 😊 #canadian #canadianfoodie #canadianfoodblogger #foodblogger #cookwithme #simplerecipe #blogto #toronto #torontolife #torontofood #torontoblogger #easymeals #homecooking #homecook #tasty

🥂Pecan Crusted Salmon🥂 A totally decadent salmon recipe fit for an elegant dinner but easy enough for a weeknight meal! The honey Dijon spread and buttery nuts are just the perfect combo. Full recipe below ⬇️ Happy cooking everyone 🥰 (Serves 4) You will need: 2lbs filet of salmon, whole 1/4 cup of rosemary leaves, about two springs Zest of one lemon 2 cloves garlic 1/2 cup raw walnuts Pinch of salt and pepper 2 tablespoon olive oil 1 tbs Dijon 1 tbs honey Method: 1. Preheat the oven to 350 Fahrenheit 2. In a food processor combine the roughly chopped rosemary leaves and garlic and pulse until finely chopped. Add the pecans, lemon zest, salt, pepper and olive oil and pulse until the pecans are a small crumb. Set aside. 3. In a small bowl mix together the honey and Dijon with a pinch of salt and pepper. 4. Place the salmon in a greased baking dish and smear the dijon mixture over evenly. Next. Add the pecan mixture, making sure the salmon is evenly coated. 5. Bake the salmon for about 20 Minutes or until cooked through. This pairs well with crispy roasted potatoes and a shredded kale salad. Enjoy! 😊 #salmonrecipes #pecancrust #rosemary #garlic #cookingreels #thekitchn #huffposttaste #foodstagram #blogtofood

🌿Chimmichuri Carbonara🌿A seemingly strange mash up but boy does it ever work. The bright flavours of chimichurri, paired with the creamy nature of carbonara makes for a dish that is truly incredible. It is anything but traditional and totally delicious. Full recipe below ⬇️ happy cooking! (Serves 2) You will need: 200g linguine or other long pasta 1/4 cup finely chopped cilantro 1/4 cup finely chopped parsley 3 cloves garlic, minced 1 birds eye chili, seeds removed and finely chopped (optional, omit if you don’t like spice) Zest of 1 lemon 1/4 cup good quality olive oil 1 cup freshly grated parm 1 egg yolk and one whole egg A good pinch of salt and pepper Method: Cook the linguine in heavily salted water according to package instructions. While the pasta is cooking, add the remaining ingredients into a bowl and stir well. Add a splash of pasta water to the egg mixture and stir. This will help to temper the eggs so that they do not curdle. Do not drain the pasta. Using tongs, Add the al dente pasta to a large bowl and pour the tempered egg mixture over top. Toss the pasta with the sauce, adding a splash of pasta water if necessary to keep the pasta moist. Remember, the pasta will continue to thicken as it cools. Season with salt and pepper to taste and serve immediately. Top with extra parmesan and enjoy! 😊 #cooking #cookwithme #torontoblogger #canadianblog #canadianfoodblogger #blogto #tasty #simplemeals #foodblogger #huffposttaste #thekitchn #recipes #torontofood #torontocooking

The CRISPIEST Rosemary garlic potatoes 🥔🥔 Here’s proof that sometimes the simplest of dishes are the most delicious and satisfying. These potatoes have 5 ingredients, if you include salt, and are seriously so addictive. Method below ⬇️ You will need: Russet potatoes Rosemary Garlic Salt Avocado oil Method: 1. Preheat the oven the 375 degrees Fahrenheit 2. Peel and cube your russet potatoes. You want fairly big chunks so don’t cut them too small. Boil the potatoes until fork tender. Drain the water and give them a shake. You want to fluff the outside of the potatoes. Don’t worry if little pieces fall off - these create the most crisp bites! 3. Pour enough oil to thoroughly coat the bottom of your roasting dish and pop that in the oven for about 10 minutes to get it pipping hot. Carefully place the potatoes in the hot oil and give them a stir. Don’t worry if they are falling apart slightly, once they are roasted the crisp edges will hold the pieces together! 4. Roast the potatoes for about an hour or until very golden brown. Toss the potatoes a few times to make sure they brown evenly. 5. Finely dice Rosemary and garlic and sprinkle over top the crispy potatoes. The garlic will cook in the remaining hot oil. Garnish with more flaky sea salt (I use @maldonsalt ) and try not to eat every single one 😂😂 Enjoy! #roastedpotatoes #crispypotatoes #lodgecastiron #rosemary #garlic #potatoes #potatorecipes #cookingreels #recipereels #recipeideas

Family recipes are so much more than the food itself. They carry so many memories and stories. What are some of your nostalgic family faves?! This is my auntie Sarah’s famous broccoli casserole, which made its way to nearly all family events growing up. It is incredible. It is so easy to put together and comes together in one pan. Enjoy!! Full recipe below ⬇️ You will need: 2 pkgs of frozen chopped broccoli 1 cup mayonnaise 1 cup of grated sharp cheddar 1 can of condensed mushroom soup (I love @pacificfoods ) 2 eggs, beaten 2 tsps onion flakes Pinch of salt and pepper Butter to dot the top Sprinkle of breadcrumbs Method: 1. Preheat your oven to 350 degrees Fahrenheit 2. Grease a casserole dish and add all of the ingredients, except for the butter and breadcrumbs. Stir to combine and level out the mixture. (The broccoli can be thrown in frozen). 3. Sprinkle the top with breadcrumbs and dot with butter. 4. Bake for 30 minutes or until golden brown on top. Serve and enjoy!! #broccoli #broccolicasserole #familyrecipes #nostalgicrecipes #recipeshare #casserolerecipe #casserole #mondaymorning #recipereels #cookingreels #recipeinspo

🇬🇷 Greek Egg Bites aka the perfect grab and go weekday breakfast 🇬🇷 20 minutes of prep turns into breakfast for the week! Doesn’t get much better than that. Full recipe for these vegetable packed, protein egg bites below ⬇️ Happy cooking! 😊 You will need: 10 eggs 3/4 cup heavy cream 1 cup diced mushrooms 1 cup diced bell pepper 1 cup cherry tomatoes halved 2 handfuls spinach, roughly chopped 1 tsp oregano 1 tbs avocado oil Pinch of nutmeg, salt and pepper 1/2 cup olives, pitted and roughly chopped 1/2 cup feta Method: 1. Preheat oven to 350 degrees Fahrenheit 2. In a Pyrex measuring cup, add the eggs, cream, salt, pepper and nutmeg. Whisk to combine and set aside. 3. Add the avocado oil, chopped mushrooms and peppers to a skillet and sauté for about 5 minutes until cooked through. Add the chopped spinach and oregano and cook until the spinach has wilted. 4. Spray a muffin tin with cooking oil and divide the vegetable mixture evenly amongst the 12 muffin cups. Pour the egg mixture followed by the cherry tomatoes, olives and feta evenly into the muffin cups. 5. Bake for about 20 minutes or until golden brown and cooked through. Cool slightly before running a knife around the edges to pop the egg bites out of the muffin tin. Store in the refrigerator. Enjoy! #eggbites #greekflavours #kalamata #breakfastprep #breakfastrecipes #mealprep #eggrecipes

🌿🍗Crispy Chicken Bites with Zatar, Honey Drizzle 🍗🌿 You guys have loved my crispy chicken bites so here is a new version with the most delicious, flavourful Zatar honey drizzle. Hope you love it! Full recipe ⬇️ You will need: - 2 chicken breasts, diced into bite sized pieces - 1 1/4 cups of Panko - 2 tbs avocado oil - 2 tablespoons all purpose flour - 1 egg, whisked - Cooking spray For the Zatar honey drizzle: - 3 tablespoons olive oil - 1 tablespoon honey - 1 tablespoon Zatar - 2 teaspoons summer savory (or oregano) - Pinch of sea salt - 1 tablespoon parsley, finely chopped - Zest of half a lemon 1. Preheat the oven to 375 degrees Fahrenheit 2. Cube your chicken into bite sized pieces. In a small skillet add avocado oil and Panko and toast on medium low heat until golden brown. Set aside on a plate. Add the flour to a plate and the egg in a bowl. 3. Dredge the chicken starting with flour, then egg, then the toasted Panko. Place on a parchment lined baking sheet and spray generously with avocado oil. Bake the chicken bites for 13-15 minutes or until cooked through. 4. While the chicken is cooking, add the Zatar, summer savory, olive oil, sea salt, and honey to a small skillet. Cook on low until the sauce just starts to bubble. About 3 minutes. Be careful not to burn the spices! Remove from heat and add the lemon zest and parsley. 5. Place the chicken bites on a a serving platter and pour the sauce over top. I like to serve any extra sauce in a dish for dipping. Enjoy! 😊 #crispychicken #easydinner #easydinners #viralreels #zatar #crispychickenbites #bonelessbites #bakedcrispychicken #healthyrecipes #healthyeasyrecipes #recipereels #cookingreels #heresmyfood #huffposttaste #thekitchn

Simple shrimp stir fry! Comes together in under 30 min. Recipe below: To a small bowl, add 1/2 cup water, 1 tablespoon sesame oil, 2 tbs soya sauce and 2 tbs of oyster sauce. Set aside. Rinse about 500g of shrimp and pat dry. Add the shrimp to a bowl and toss with 2 tsp of cornstarch and 2 tbs of the sauce. Rinse and dice 1 zucchini, 1/2 bell pepper, 5-7 mushrooms, 1/2 of a red onion and about 1/2 cup of broccoli - you can really use whatever veg you have on hand! Finely mince 2 cloves of garlic and set aside. In a medium sized skillet, sauté the shrimp in some avocado oil until just about cooked through and remove from the skillet. Add a splash of avocado oil and sauté the veggies. When the veggies are just tender, add the garlic and 1 tsp of grated ginger. Sauté for 1-2 min until fragrant before adding the shrimp back in. Pour in the remaining sauce and stirfry until the sauce begins to thicken. Add a big handful of cilantro and a sprinkle of toasted sesame seeds. Serve with rice or noodles and enjoy! #recipereel #shrimpstirfry #30minutemeals #thekitchn #huffposttaste

🥂 Creamy Truffle Gnocchi 🥂 For Christmas this year, Tom gave me a white truffle and I could not wait to make this dish. Homemade, pillowy potato gnocchi served with heavy cream, butter, parmigiana and grated fresh white truffle. What an absolute treat! Method (serves 2-3): 1. For the Gnocchi, peel and boil two medium potatoes. Once they are tender, put them through a ricer and mix with salt, 3 egg yolks and just enough flour for the dough to come together (I would say about 1/2 cup of flour). The dough will be very soft but should slightly hold together. Flour your surface and roll the dough into three logs. Cut the log into little gnocchi pieces and place on a floured baking sheet. Coat with another dusting of flour. 2. When you are ready to make the gnocchi, carefully place them in a pot of salted boiling water and wait for them to float to the surface. 3. For the sauce, add about 1/4 cup of butter and 3/4 cup of whipping cream to a skillet. Cool on low until the sauce starts to thicken. Season with salt and pepper. Add the cooked gnocchi to the sauce and grate some parm and lots of fresh truffle. Serve warm and enjoy! #gnocchi #trufflegnocchi #truffle #whitetruffle #creamsauce #boxingday #thekitchn #huffposttaste #truffleseason #trufflepasta #gnocchirecipe

🇸🇪 A taste of Sweden 🇸🇪 Each Christmas season, my cousin and I put together a themed menu with a new country each year. It is the perfect way to experience new cuisines, try out new recipes and celebrate the Christmas season! Scroll through to see our full 7 course dinner with menu attached! What should our theme be next year?! Merry Christmas Eve everyone #christmastraditions #tastingmenu #themedinner #swedish #sweden #chefathome #christmas

🍄 Cream cheese, Chili, Crab stuffed mushrooms 🍄 Literally an umami flavour bomb 🤤…this dish features one of my all time favourite condiments. @abokichilife chili miso. It’s unreal and when paired with some cream cheese and crab, the flavours are truly out of this world. Method below: 1. Remove the stems from some button mushrooms and clean the dirt off with a damp cloth. 2. In a small bowl, combine some softened cream cheese, lump crab meat, sliced green onions and some chili miso. Evenly distribute the filling amongst the mushroom caps. 3. Top each mushroom with gruyere. Spray the mushrooms with avocado oil and bake at 375 until the cheese in melted and golden brown. 4. Garnish with a drizzle of chili miso and toasted sesame seeds. Enjoy!!

🥩Beef Stroganoff 🥩 Such a cozy comfort dish. Tender morsels of beef simmered in a rich and creamy sauce with mushrooms and onions 🤤 #thekitchn #beefstroganoff #braisedbeef #huffposttaste

And that’s a wrap on the final event of 2023…what a year it has been. I am so grateful for all the support I have received from friends, family and strangers in this journey of starting a business. There have been such highs and lows and I cannot wait to see what’s in store for 2024! #cateringservice #cateringcompany #huffposttaste #thekitchn #blogto

🌿Italian sausage and rice soup 🌿 Talk about comfort in a bowl! This soup is bursting with flavour and makes for the perfect winter, hearty meal. Full recipe below: You will need: - 3 Italian sausage, casings removed - 1 carrot, peeled and finely diced - 1 onion, finely diced - 1 stalk of celery, finely diced - 1 tbs of Rosemary, minced - 2 cloves of garlic, minced - 1 can of cherry tomatoes - a splash of white wine - 1 carton of stock (about 1 litre) - 2 cups of cooked basmati rice - a handful of chopped spinach - a handful of grated parm - salt and pepper to taste 1. Add the sausage and a splash of olive oil to a medium sized saucepan and break it up into small crumbles. Cook until golden brown. 2. Add the carrots, onion and celery and cook for about 2 minutes before adding in the rosemary and garlic. Cook until fragrant and deglaze the pot with a splash of dry white wine. 3. Add the cherry tomatoes and stock to the soup along with some salt and pepper. Cover and let simmer until the vegetables are tender. About 20 minutes. 4. Lastly, add the cooked rice, spinach and the fresh parm and stir to combine. Season to taste and enjoy! Best served with a crusty loaf of bread 😊

🌿 Ginger beer, Tarragon Braised Pork 🌿 This dish is totally decadent and totally delicious. Who would have thought that ginger beer and pork would pair so amazingly together?! I used @fevertreecanada ginger beer because it has a strong ginger flavour without being overly sweet. Full method below! 1. Dice a pork shoulder into big cubes and season each cube heavily with salt, pepper and steak seasoning. Sear the pork on all sides in some avocado oil and remove from the Dutch oven. 2. Add some thinly sliced onion to the skillet and a knob of butter. Sauté the onion until it is golden brown before adding in a spoonful of Dijon and a dash of word chester shire. Stir to combine. 3. Pour in your ginger beer and add the pork back into the skillet. You want the liquid to cover about 2/3 of the pork. Add a few sprigs of fresh tarragon. 4. Cover the pork and braise at 350 in the oven for about 2 -2.5 hours or until very tender. Once the pork is cooked, remove the meat from the sauce and set aside. Add a corn starch slurry to the pan and cook on medium heat until the gravy has thickened. Pour the gravy over the pork, garnish with fresh parsley and enjoy! This dish is delicious served with creamy mashed potatoes and green beans. #braisedpork #fevertree #gingerbeer #roastdinner #cookingreel #thekitchn #food52 #huffposttaste

Is there anything tastier and uglier than creamy potato bacon leek soup 😂😂. I promise, it really is delicious! Full recipe below: You will need: - 4 rashers of bacon, chopped - 2 leeks, washed and sliced - Butter - 3-4 medium sized potatoes, peeled and diced - 1 tbs Dijon - a splash of white wine - 1 carton of chicken stock (about 1 litre) - salt and pepper to taste - a dash of Worcestershire - 1/3 cup of whipping cream 1. In a medium sauce pan, cook the bacon until golden brown. Add the leeks and sauté until translucent. Add the Dijon and a splash of white wine to deglaze the pan. 2. Add the diced potatoes into the saucepan along with some salt and pepper and the stock. Cover and let simmer until the potatoes are tender. 3. Using a food processor or immersion blender, blend the soup until nice and smooth. Add a dash of Worcestershire and the heavy cream. Stir to combine and enjoy! Season to taste. Best served with a crusty loaf of baguette 😊

🧀🌿Chicken Cordon Bleu 🌿🧀 Chicken cordon bleu dates back to the 1940s and is a classic Swiss dish with crispy chicken that is filled with Swiss cheese, and ham. Typically the chicken is deep fried however, if you are like me and hate standing over a fryer, here is a baked version that is extra crispy and can be prepped fully in advance making it a perfect dish for entertaining! Method below… 1. Butterfly your chicken breast, and pound it until it is super thin. Season the chicken with salt and pepper and Layer slices of ham and Swiss cheese. Roll the chicken, almost as you would a cinnamon roll, using Saran, to form a tight bundle. Let the chicken sit in the fridge for at least four hours or overnight. 2. Prepare the Panko by toasting it in some avocado oil until golden brown. Add a good sprinkle of garlic powder, salt and pepper. Add a whisked egg to another bowl with some honey Dijon mustard, and finally some flour. Dredge the chicken, starting in the flour, then the egg and Dijon mixture and finally the roasted Panko. Align the cordon bleu on a parchment lined baking sheet and spray with avocado oil. 3. Bake at 375 for about 20 minutes or until a thermometer reads 165. Serve with more mustard and enjoy! #chickencordonbleu #huffposttaste #thekitchn #chickendinner #friday #cookingreel #recipereel

🧀🎄Tis the season for charcuterie boards! Happy Monday everyone! #mondaymotivation #mondaymood #charcuterie #catering #charcuterieboards #blogto #food52 #huffposttaste #thekitchn

🍁🥬Maple Gochujang Beef Lettuce Cups🍁🥬 These lettuce cups are bursting with flavour and come together so quickly, making them a delicious and easy weeknight meal. Full recipe below! Makes 6-8 lettuce cups. Recipe: 6-8 pieces of bib lettuce leaves 6-8 pieces of radicchio leaves For the beef: 1 lb of lean ground beef 3 cloves garlic 1 tsp ginger 2 tbsp butter 1 tbsp gochujang 2 tbsp maple syrup 2 tsp fish sauce 1.5 tbs soya sauce 1 tsp toasted sesame oil 1 tbs hoisin sauce 1 green onion, sliced For the cucumber salad: 1/4 of a large Persian cucumber, thinly sliced Splash of toasted sesame oil and rice wine vinegar Salt to taste Toasted sesame seeds For the Ginger Garlic Aioli: 1/4 cup mayo Juice of 1/2 a lime 1 tbs soya sauce 2 tsp of ginger, finely minced or grated 1 garlic clove, minced For the Sticky Rice: 1 cup of sushi rice, rinsed well and cooked according to package instructions 1/8 cup of rice wine vinegar 1/8 cup of mirin Instructions: 1. In a large skillet, add the beef and sauté until the beef is browned and the liquid has evaporated. Turn the heat to low. 2. In a small bowl, whisk together the remaining ingredients for the beef mixture and add the sauce to the ground beef. Stir to combine and let it simmer for about 2 minutes until the beef is well coated. 3. Cook sushi rice as per package instructions, then stir in vinegar and mirin. Set aside. 4. Add the cucumber to a bowl and season with remaining ingredients. Set aside. 5. Add the mayo, ginger, soya sauce and lime juice to a small bowl and stir to combine. Adjust seasoning to taste. Assembly: Assemble bib lettuce and radicchio on a platter and fill each piece with rice, beef, aioli, cucumber and a garnish of green onion and toasted sesame seeds. Enjoy! #maplegochujang #gochujang #lettucecups #beeflettucecups #ginger #aioli #cookingreel #weeknightdinner #funrecipes #viralrecipes #koreanlettucewraps #thekitchn #huffposttaste #foodfeed #blogto #torontofood

🌿🥂White wine braised chicken with leeks and kale 🥂🌿 You will need: - 2 large chicken breasts, halved into three or four pieces each - 1 tbs of AP flour - Sprinkle of salt and pepper - 1 knob of butter and a drizzle of avocado oil - 1 large leek, green parts removed, sliced - 2 handfuls of Tuscan kale, roughly chopped - 2-3 cloves of minced garlic - 1/2 of a lemon, sliced - 1 cup of white wine - 1 cup of chicken stock - 1 sprig of Rosemary - 2-3 knobs of cold butter Method: 1. Preheat oven to 350. Dredge chicken with salt, pepper and flour 2. In a small, oven safe saucepan add butter and olive oil and sear chicken breasts on both sides until golden brown. Remove from the saucepan and set aside. 3. Turn down the heat and add the leeks, kale and garlic. Sauté until fragrant 4. Add the white wine to deglaze the pan. Scrape up all those yummy bits! Then add the chicken stock, lemon slices and return the chicken to the saucepan. Top with a sprig of Rosemary and cover. 5. Cook the chicken for about 1.5 hours until it’s super tender. 6. Place the saucepan on the stovetop and turn the heat to medium. Remove the chicken and Rosemary sprig. Add a few knobs of cold butter. Cook for about 5-7 minutes until the sauce is glossy and has reduced. 7. Return the chicken to the saucepan and serve! This pairs well with creamy risotto, mashed potatoes or rice. #onepotmeal #chickendinner #braisedchicken #whitewine #kale #lemonchicken #huffposttaste #thekitchn #food52 #wintermeals

🌿🍆🫑Roasted Vegetable Cheesy Pesto Pasta 🫑🍆🌿 Continuing on with my goal of using up leftovers! This pesto pasta is the perfect way to use up and roasted veggies you may have lying around. I simply chopped up some roasted peppers, zucchini and eggplant and mixed them with some pesto and sundried tomatoes. Added in some Al dente penne and lots of fresh mozzarella and parm! It’s delish 😊 What are some creative dishes that you have made with leftovers?! #leftovermeals #leftoverrecipes #nofoodwaste #foodwaste #recipes #pestopasta #pesto #roastedvegetables #sundriedtomatoes #penne #thekitchn #huffposttaste #food52

🌿 Chicken Pesto Parmesan 🌿 Switch it up by adding some pesto to your chicken parm! It adds such a nice flavour element with tons of fresh basil, and nutty pine nuts and pairs perfectly with the crispy chicken cutlet, marinara and melt in your mouth mozzarella. Simple dredge your chicken breast in some flour, a whisked egg and breadcrumbs (I like to add some garlic powder and Italian seasoning to mine). Fry the chicken cutlet in some avocado oil until golden brown. Add some marinara, pesto and fresh mozzarella on top. Lots of parm and into the oven at 375 for 12-15 minutes or until cooked through and melted. Top with more parm and enjoy! #chickenparm #pestochicken #pestochickenparm #huffposttaste #thekitchn #foodfeed #food52 #cookingreel

🎄🍊Cranberry Orange Chelsea Buns 🍊🎄 You are going to want to save this recipe for Christmas morning! The best part, they can be made ahead and frozen, simply par bake the rolls for about 10 minutes. Let them cool, cover them completely and pop them in the freezer. Refrigerate them the night before serving, and finish baking the morning! Full recipe below: Recipe: Add 1/4 cup of sugar, 1 cup of lukewarm milk and 1 tsp of salt to a mixing bowl. Use a stand mixer if you have one. Stir to combine. Add 2 1/4 tsps of yeast, 3/4 cup of dried cranberries and the zest of 1 orange to the mixture. Stir to combine and let sit for 5-10 minutes. The mixture should become foamy on top. Add 1 egg, 1/4 cup of softened butter and 3 1/4 cups of flour to the mixture. Using the dough hook, knead the dough until it comes together and is slightly elastic. It will be a sticky dough so do not add much more flour. Just enough for it to come together in a ball. Let it rise for about an hour until it’s doubled in size. Roll the dough out to a 12x16 inch rectangle. Spread 1/4 cup softened butter, 1/4 cup brown sugar, 2 tsp cinnamon, zest of 1 orange evenly over the dough. Roll it up to form a tight log. Slice into 12 rolls. Arrange the rolls in a Christmas tree shape (not quite touching as they will rise) on a buttered baking sheet. You only need 11 rolls for the Christmas tree so you can bake an extra to taste test! Cover with a tea towel and let rise for about an hour or until nice and puffy. Bake the Chelsea bun at 375 for about 25 minutes. Microwave 1/4 cup brown sugar, 2 tbs corn syrup, 2 tbs butter until well combined. Drizzle over the warm Chelsea buns and serve! Enjoy 😊 #cinnamon #cinnamonrolls #chelseabuns #butterscotch #orangecranberry #orange #cranberry #thekitchn #christmasbaking

🥂🌿Creamy Cambozola and Tuscan Kale Linguine 🌿🥂 Recipe: - Add about 1 cup of heavy cream to a skillet and turn the heat on to low - Add two big handfuls of roughly chopped Tuscan kale (purple or green will work) to the warm cream and cover until the kale has wilted - Add equal parts of Cambozola and Brie (rind removed), about 1/2 - 3/4 of a cup total to the sauce and stir on low until melted and well incorporated. - Cook half a box of linguine until Al dente and add to the sauce. Reserve some pasta water and keep adding to the sauce until you are left with a super glossy and creamy texture. Add a few dashes of Worcestershire and season with salt and pepper to taste - Sprinkle with cracked black pepper and Parmesan and enjoy! #creamypasta #linguine #creamsauce #bluecheese #brie #creamybrie #whitesauce #kalepasta #tuscankale #huffposttaste #thekitchn #food52 #cookingreels

Please name a better combo than this… Crusty baguette, olive tapenade, mortadella, coppa di parma, @cambozola_official , red pepper jelly and arugula #italiansandwich #mortadellasandwich #mortadella #baguette #coppadiparma #arugula #redpepperjelly #olivetapenade #cambozola #bluecheese #crustybread #epicsandwich #thekitchn #huffposttaste #food52

🌿 Peameal Bacon, Asparagus and Béarnaise Rounds 🌿 There is a slight debate in our family as to where this dish originated from but nevertheless, it has been a family staple for a long long time. And for good reason - it’s quick, delicious and easy to put together. Find the full recipe below! You will need: - English muffins - Asparagus - Peameal bacon - Bearnaise (yes, the package works great here - my fave is @mccormickspice ) - Parmesan - Black pepper Toast the English muffin, top each half with a piece of cooked Peameal bacon, blanched asparagus spears and a couple spoonfuls of bearnaise. Sprinkle on some Parmesan and cracked black pepper and pop under the broiler for about 2 minutes until golden brown. Serve with a side salad and this makes for the perfect brunch or dinner! #quickrecipes #20minutemeal #bearnaise #asparagus #peamealbacon #canadianbacon #englishmuffins #familyrecipes #thekitchn #huffposttaste #food52 #blogto

🎉The Ultimate Party Spread 🎉 What an amazing spread to put together. Filled with so much creativity and deliciousness! Thank you always to my clients for allowing me the opportunity to share my creations - it’s such a pleasure ❤️❤️ On the Menu: A selection of party sandwiches including: - Smoked salmon pinwheels - Pimento pinwheels - Roast beef with black garlic horseradish aioli and arugula (on Housemade focaccia) - Marinated grilled vegetables with hummus and sundried tomatoes (on Housemade focaccia) - Mortadella with roasted red peppers, fresh mozzarella, and pesto (on Housemade focaccia) - Crudite with curried ginger carrot and green goddess dip - Charcuterie - Fruit platters #torontocatering #cateringcompany #blogto #pinwheels #partysandwiches #charcuterieboards #grazingplatter #charcuterieboardsofinstagram #partyideas #partyfood #thekitchn #huffposttaste #cateringservice

Any guesses on how many metric tonnes of food is thrown in the landfill each year in Canada - I way way off on my guesses… After recently attending The RESTaurant pop up hosted but @ziploccanada and @secondharvestca I was so inspired to create some dishes using food that I otherwise may have thrown out. This creamy pasta uses cottage cheese that is slightly passed it’s best before (don’t worry I did the smell test and it’s still good!), and spinach that is on its way out. It was absolutely delish and came together in 20 minutes. The perfect meal! What do you have in your fridge that may need using up sooner than later? It’s such a fun challenge to come up with creative ways to use ingredients or leftovers that you already have! #foodwasterecipes #secondharvestfoodbank #secondharvest #foodwastecanada #preventingfoodwaste #20minutemeals #fridayvibes #holidayseason #holidayreflections

The art of charcuterie: a symphony of flavors on a board. 🧀🍇✨ Truly the perfect appetizer for the holiday season! You can prep the board in advance, wrap tightly with plastic wrap and it will keep for 2-3 days in the refrigerator. Take it out 45 minutes prior to serving and enjoy! #CharcuterieDreams #FoodieAdventures #plattergoals #charcuterieboard #holidaycharcuterie #grazingplatter #holidayseason

🥩🍷Braised Umami Beef Stew🍷🥩 Savor the warmth of fall with this flavorful umami braised beef stew! 🍁🥩 Infused with garlic, ginger, gochujang, and red wine, it’s a cozy delight. Just sear beef, sauté veggies, and let it slow-cook to perfection. Top with golden mushrooms, thicken the gravy, and voila! 🍲 Serve with mashed potatoes and crusty bread for a truly comforting meal. Find the full recipe for 4 below. You will need: - Roughly .7 kg of stewing beef, cubed - 2 tbs of AP flour - Sprinkle of salt and pepper - 1 tbs butter and avocado oil - 1 onion, diced - 1 large carrot, diced - 3 cloves of garlic, minced - 2 tsp of grated ginger - 1 tbs @redboatfishsauce - 1 tbs soya sauce - 1 tbs Gochujang - 2 cups of red wine - 2 cups of beef stock - 1 sprig of Rosemary - 225g of white button mushrooms, stems removed - 1 tbs corn starch, mixed with a few drops of water to create a slurry Method: 1. Preheat Oven: Set the oven to 350°F. 2. Prepare Beef: Coat the cubed stewing beef with salt, pepper, and all-purpose flour. 3. Sear Beef: In a Dutch oven, heat the butter and avocado oil. Sear beef until golden brown on all sides. Add diced onion, carrot, minced garlic, and grated ginger; sauté until fragrant (~2 minutes). Reduce heat to prevent garlic from burning. 4. Add Flavors: Stir in @redboatfishsauce, soy sauce, and Gochujang. 5. Deglaze and Cook: Pour in red wine, deglazing the pot. Scrape up bits from the bottom. Add the beef stock and a sprig of Rosemary. Cover and cook in the oven for about 2 hours until the beef is tender. 6. Prepare Mushrooms: While beef cooks, sauté the white button mushrooms with butter until golden brown. Set aside. 7. Final Steps: After cooking, place the Dutch oven on the stovetop over medium heat. Add sautéed mushrooms and a corn starch slurry. Cook until the gravy thickens. Season with salt and pepper to taste. 8. Serve: Enjoy the stew with mashed potatoes and crusty bread. Serves 4. #huffposttaste #thekitchn #foodfeed #beefstew #gochujangbeef #redwine #redwinecooking #beefstewrecipe #umami #cookingreel #recipereels

Elevate your dinner with Braised White Wine Chicken featuring kale, lemons, and olives! Transforming simple ingredients into an elegant dish, chicken thighs shine in this flavorful recipe. Perfect for 3-4 people, here’s how to create it: Ingredients: 6-8 boneless, skinless chicken thighs 1/2 tsp salt + more to taste Cracked black pepper 1 tbsp flour 1 tbsp butter 1 tbsp avocado oil 3 cloves garlic, minced 1 cup mixed olives (Castelvetrano and Kalamata) 1 small lemon, sliced 1 cup white wine 1 cup chicken stock 2 cups sliced Tuscan kale Instructions: 1. Preheat the oven to 350°F. 2. Season chicken thighs with salt, pepper, and dredge in flour. 3. In a Dutch oven over medium heat, add butter and avocado oil. Sear chicken thighs until golden brown on both sides. Do this in batches to avoid overcrowding. Set aside the seared chicken. 4. Reduce heat to low, add garlic and kale to the Dutch oven. Sauté until fragrant (1-2 minutes). 5. Deglaze with white wine, scraping up flavorful bits. Add chicken broth, lemons, olives, and return chicken to the Dutch oven. 6. Cover and bake for approximately 1.5 hours until the chicken is tender and almost falls apart. Season with salt and pepper to taste. 7. Serve with rice, noodles, or mashed potatoes and Savor the flavors! 🍋🍗 #braisedchicken #whitewinebraisedchicken #whitewine #olives #chickenandolives #lemonchicken #lecrueset #dutchoven #cookingreel #thekitchn #huffposttaste #foodfeed #food52 You will

🌿 Maple Gochujang Salmon Cups🌿 Experience a burst of flavours with these delectable Maple Gochujang Salmon Cups! Balancing umami, sweetness, spice and saltiness, these cups boast perfectly caramelized salmon, complemented by fluffy rice and crisp seaweed. Ideal for a quick weeknight meal, here’s the recipe for 12 salmon cups: Ingredients: 1 cup cooked sushi rice 1/4 cup seasoned rice vinegar 1 tsp sugar 0.4 kg diced salmon 24 squares of seaweed laver (2 per muffin cup) 3 cloves garlic 1 tsp ginger 2 tbsp butter 1 tbsp gochujang 2 tbsp maple syrup 2 tsp fish sauce 1 tbsp soy sauce 1 tsp toasted sesame oil 1 green onion, sliced Instructions: 1. Preheat the oven to 400°F. Grease a 12-cup muffin tin and set aside. 2. Cook sushi rice as per package instructions, then stir in vinegar and sugar. Set aside. 3. In a saucepan, combine butter, garlic, ginger, soy sauce, fish sauce, maple syrup, sesame oil, and gochujang. Heat until it boils, then add green onion. Let the sauce cool. 4. Toss diced salmon in the cooled sauce. Set aside. 5. To assemble, use two pieces of seaweed laver as liners in each muffin cup, pressing rice on top. Distribute salmon evenly, avoiding overfilling. 6. Bake for 12-15 minutes until salmon caramelizes. Rest for 5 minutes, then pop out with a spoon. 7. Garnish with sesame seeds and chives. Enjoy! #maplegochujang #gochujang #salmoncups #salmonrecipes #sushi #sushicupcakes #cookingreel #weeknightdinner #funrecipes #viralrecipes #muffinmeals #thekitchn #huffposttaste #foodfeed #blogto #torontofood

🍊Copycat Wendy’s Chicken Mandarin Salad 🍊 This was hands down the best fast food salad @wendyscanada please bring it back!! Anyone else remember this?? Well I have tried to recreate it and I must say, it’s pretty damn close. Those crispy noodles, sliced mandarins and toasted almonds 😍😍 Recipe: (Serves 3-4) - 1.5 bunches of kale, thinly sliced (can sub mixed greens like the original) - 2 cups of mandarins (save the juices for the dressing) - 1/2 cup crispy fried noodles - 1/2 cup slivered almonds, toasted - 6 chicken thighs - 1/4 cup of thinly chopped red onion For the dressing/marinade: - 1/3 cup olive oil - 1/4 cup red wine vinegar or rice wine vinegar - 2 tsp toasted sesame oil - 1 tsp freshly grated ginger - 2 tbs soya sauce - The juice of 2 cups of sliced mandarins (not the fresh mandarins) - salt and pepper to taste Assembly: 1. Combine the ingredients for the dressing in a small bowl and pour half the mixture on top of the chicken thighs. Cover and let marinade for at least an hour or overnight. Reserve the other half of the marinade for the dressing 2. Toast up the almonds in a skillet on medium heat. Be careful they will burn quickly! 3. Preheat your grill and grill the chicken thighs for about 5-7 minutes per side until they are nice and charred and cooked through. Brush the marinade over each chicken thigh while cooking to add extra flavour. Discard remaining marinade. 4. Add the kale, mandarins, almonds, crispy noodles and onions to a bowl and dress with the remaining dressing 5. Slice the chicken and toss with the salad - enjoy!! #copycatrecipe #wendys #wendysmandarinchickensalad #mandarinchickensalad #kalesalad #toastedalmonds #mandarins #copycatrecipes #sesameorangechicken #saladmeals

Kartoffelpuffer❤️ A childhood favourite of mine. My dad was born in Germany and has a few staple dishes that have become family classics. These kartoffelpuffer are one of them. I added some sweet potatoes and omitted the onions this time (not traditional) for a little sweetness and they turned out so delicious! Served with some sour cream and apple sauce, these little crispy cakes will certainly be a perfect treat for the holiday season. Recipe below… You will need: - 1/2 a sweet potato, peeled and shredded - 2 cloves of garlic, minced - 2 medium sized Yukon gold potatoes (russets will also work) - 1 small onion - 3-4 eggs depending on the size of your potatoes - 1/2 cup flour (this will vary, add more if it’s too thin) - lots of salt Finely shred the potatoes and onion and place them in a medium size bowl. Add the remaining ingredients and stir to combine. You are looking for a batter that is just slightly thicker than pancake batter. Add another egg if it is too thick. Add lots of avocado or vegetable oil to a skillet and heat to medium high. Add a smidge of the batter to test if the oil is heated - it should sizzle and softly bubble around the sides. Spoon a heaping tablespoon of the batter into the skillet, making sure not to overgrown the pan. Flattened out each kartoffelpuffer so there are almost holes throughout - this is what makes them so crispy. When they are golden brown, flip to cook the other side. Adjust the heat accordingly so they don’t burn! Drain the kartoffelpuffer on a paper towel and season with salt. Serve with apple sauce and sour cream! Enjoy 😊 #germanrecipes #kartofulpoofer #potatopancakes #latkes #germandishes #applesauce #sourcream #holidayrecipes #festiverecipes

🥂 Coppa Di Parma Carpaccio 🥂 Talk about an elevated appetizer! Carpaccio feels like one of those dishes that you can only get at a fancy restaurant - well this hack of using coppa di parma in place of the beef tenderloin is truly incredible! I love serving this with a fresh baguette or some artisan crackers…recipe below? You will need: - One package of coppa di parma - 2 tbs of capers, drained - 1 tsp of flour - Arugula - Parmigiana - Olive oil - 1 small shallot, finely sliced For the Dressing: - Combine 2 tbs of mayo, 1 tsp Dijon, juice of 1/4 of a lemon, 2 tsps of prepared horseradish, about 4 dashes of Worcestershire. You are looking for a creamy sauce that you can drizzle. You may need to add a touch of water to thin the sauce. For the fried capers: - Toss the capers with the flour and fry in some avocado oil until crisp. About 2-3 minutes. Drain the capers on some paper towel and set aside. Assembly: - lay the slices of coppa on a serving platter and drizzle with the creamy sauce (you may not need all of the dressing) - Sprinkle the coppa with thinly sliced shallots, the fried capers and shaved parmigiana - Top the carpaccio with fresh arugula (regular or micro), cracked black pepper, flaky sea salt (@maldonsalt ) and a drizzle of good quality olive oil - Serve with a crusty loaf of bread or artisan crackers and enjoy! #carpaccio #coppadiparma #arugula #holidayappetizers #festiveappetizers #hosting #partyideas #festiverecipes #elevatedrecipes #cookingreel

🍺🌿 Beer braised pulled pork poutine 🌿🍺 Talk about comfort food in a bowl. Definitely a labour of love but boy is this dish ever worth the wait 🥰 Recipe: For the pork: - Cube 1 kg of pork shoulder and place in an oven safe dish or aluminum tray - Season the pork with lots of steak seasoning, making sure to coat all sides - Pour in a tall boy of your favourite lager and 2 sprigs of Rosemary. Cover with an oven safe lid or aluminum foil and bake in a 325 degree Fahrenheit oven for 3-4 hours or until the pork is super tender and shreds easily. Shred the pork and set aside. Making sure to keep all those juices. For the gravy: - cool the pork juices in the fridge until the fat has hardened and separated from the juices. Add the fat to a medium saucepan and cook until it has melted. Add in about 2 tablespoons of flour and whisk to create a roux. - Cook the roux for about 2 minutes before pouring in all the cooking juices from the pork. Whisk to combine and simmer until it starts to thicken. - For a nice and smooth gravy, I like to strain the mixture to get rid of any rosemary leaves etc. -Return the strained mixture to the saucepan and add a splash of beef stock if the mixture is too thick. The secret ingredient is a packet of @clubhousecanada brown gravy mix - Stir to combine and let the gravy simmer. Add more beef stock to reach your desired consistency For the fries: - Chop 3-4 russet potatoes into thick fries and let them soak in ice water for at least 1 hour. - Dry the potatoes and season with salt, pepper, olive oil and garlic powder - spread the potatoes onto sheet pans, making sure the potatoes are well spread out, and bake for about 40 minutes at 400 degrees or until super crispy and golden brown. Assembly: - place the fries in the bottom of a cast iron dish and put some pulled pork over top (this makes quite a bit of pulled pork so you will have leftovers). Add cheese curds followed by the super hot gravy. I like to pop the poutine back into the oven at 400 for about 5 minutes to get the cheese curds to melt fully. Garnish with some fresh parsley or micro greens and enjoy! This is seriously such a delicious dish! #poutine #pulledporkpoutine

Broccoli, Cabbage, Kale Caesar with dried currents, bacon and toasted panko…how have I never made this before?! It officially takes the cake for my all time favourite salad…recipe below! For the salad: - 2 cups of finely chopped kale - 2 cups of chopped broccoli - 2 cups of chopped cabbage - 3 rashers or bacon (cooked and finely chopped) - 1/3 cup dried currants or cranberries - lots of parmigiana - 1/4 cup of panko, toasted in 2 tbs of the bacon fat For the dressing: - 1/4 cup of mayonnaise - 1 tsp dijon - 2 cloves of garlic, minced - juice of 1/4 of a lemon - 3-4 dashes of worchestershire - salt and pepper to taste 1. Cook your bacon in a skillet and set aside. Once its cooled, chop into finely diced pieces. Reserve 2 tbs of bacon grease and toast the panko breadcrumbs on medium heat until golden brown. 2. Add the bacon, kale, cabbage, broccoli, and currants to a bowl. 3. In a small bowl combine the ingredients for the dressing and season with salt and pepper to taste. Toss the salad with the dressing and grate lots of parmigiana into the bowl. Pour the salad onto your serving plate. 4. Garnish with the toasted panko, more parmigiana and fresh chives. Enjoy!! #saladsoftiktok #caesarsalad #kalerecipe #holidaysidedish #holidaysalad #festivesalad

🌿Pico de gallo meets tabouleh🌿 what a match made in heaven! This is a fun mash up between two of my favourite dishes. It is a perfect lighter appetizer for the holiday season and feels very festive with the addition of pomegranates! Full recipe below: 1. Finely chop 1/2 an english cucumber (seeds removed), 1 bunch of parsley, 1 cup of mint leaves, 1 cup of cherry tomatoes, and 1/4 of a red onion. 2. Add the vegetables to a mixing dish along with salt and pepper to taste, the juice of 1/2 a lime and a drizzle of olive oil. Add 1/3 cup of pomegranate seeds and stire to combine. 3. Let the moxture sit in the fridge for at least one hour before serving with your favourite tortilla chips. Enjoy! #recipes #holidayrecipes #tiktokrecipes #cookingreels #appetizers #picodegallo #tabouleh #mashuprecipes #veganfood #glutenfreerecipes

🌿🥓 Maple Bacon Balsamic Brussels 🥓🌿 Some times I find myself putting so much attention on a main dish that I forget to make my side dishes special…anyone else do this? Well, these Brussels are anything but boring and will certainly elevate your side dish game. Hope you enjoy! Recipe: 1. Wash your Brussels sprouts and half/quarter them. Add some avocado oil to your skillet and cook the Brussels until they start to char. About 5 minutes. 2. Add some diced white onion to the skillet and another drizzle of avocado oil. Sautéed until the onions are translucent. About 2 minutes. 3. Add a big handful of cooked, chopped bacon to the skillet and stir to combine. 4. Drizzle in some balsamic vinegar, soya sauce and maple syrup. Season with salt and pepper to taste. Don’t worry about measuring here, start with a small amount and add more as needed. 5. Sprinkle the Brussels with some fresh chives and enjoy! #brussels #brusselsprouts #thanksgivingsides #ambitiousthanksgiving #thanksgivingsidedishes #thanksgivingrecipes #cookingreel #bacon #sidedish #huffposttaste #thekitchn

🌿🥂Marinated goat cheese aka the easiest most delicious appetizer of all time.🥂🌿 You will need: - Goat cheese (I love the herb and garlic flavour but any will work) - Finely diced chives - Diced sundried tomatoes in olive oil (not the dry ones) - Salt and pepper - Hot honey (@driptgourmet is my favourite - their salted honey also works really well here) 1. Place the goat cheese on your serving plate. Add the chopped chives and sundried tomatoes on top. Sprinkle with salt and pepper. Drizzle a couple spoonfuls of the olive oil from the sundried tomatoes on top. Drizzle some hot honey and serve alongside your favourite crackers or baguette. Enjoy! #easyappetizer #appetizerideas #marinatedgoatcheese #sundriedtomatoes #chives #hothoney #thekitchn #huffposttaste #food52 #appetizerreel #cookingreels

🍁🌶️Maple Gochujang Crispy Chicken Bites 🌶️🍁 I am so sorry for sharing this recipe because these chicken bites are absolutely addicting! They are crispy, sweet, tender and make an absolutely showstopping meal that the whole family will be obsessed with. They can easily be made gluten free to suit everyone’s needs, which is always a bonus 😊…you can find the full recipe below! This serves about 3-4 depending on the size of your chicken breasts. For the Chicken Bites: - 2 chicken breasts, diced into bite sized pieces - 2 tablespoons of flour (AP or gluten free) - 1 egg, whisked - 1 heaping cup of Panko breadcrumbs (use gluten free if needed) - 2 tablespoons avocado oil - salt and pepper - cooking spray Toast the Panko breadcrumbs in the avocado oil until golden brown - be careful they burn easily! This will take about 2-4 minutes. Season the diced chicken with salt and pepper and toss each piece with the flour. Make sure each piece is well coated. Add the whisked egg to the chicken bites and stir to combine. Next, add each piece of chicken the the Panko and make sure each piece is well coated. Spread the chicken bites on a parchment lined baking sheet and spray with cooking oil. Bake at 375 degrees Fahrenheit for about 10-15 or until the chicken reads 165 degrees. For the Maple Gochujang Sauce: 2 tablespoons butter 2 cloves of garlic, minced 2 teaspoons fish sauce (@redboatfishsauce) 1 tablespoon sesame oil 1 tablespoon soya sauce 2 tablespoons maple syrup 1 heaping tablespoon gochujang 1 green onion, sliced Combine all the ingredients for the sauce in a small pan over medium low heat. Cook for 2-3 minutes until bubbly and all the ingredients a well combined. Drizzle the sauce over the crispy chicken bites and be sure to save the extra for dipping! Enjoy and good luck only eating a couple 😂 #crispychicken #crispychickenbites #bonelesswings #bonelessbites #cookingreels #footballfood #recipereels #gochujang #maple #koreanfood #thekitchn #huffposttaste #blogto #foodblogger

Maple Pecan Crusted Salmon 🐟🍂🥂 Please enjoy this absolutely delectable salmon recipe that is perfect for the fall! I promise, even non fish lovers will enjoy this meal…my mother is proof! Recipe: - 2 salmon filets - 1 tbs dijon - Sprinkle of salt and pepper - 2 tsp olive oil - 1/4 cup finely chopped pecans or walnuts (unsalted) - 1 tbs maple syrup - 1 tsp fresh Rosemary, finely chopped - 1/2 tsp curry powder - 1/8 tap garlic salt 1. Preheat the oven to 400 degrees Fahrenheit. Wash the salmon with cold water, pat dry and place in an oven safe dish. I love my @lodgecastiron skillet for this. 2. Brush the salmon with a thin coat of Dijon mustard so that the sides and top are evenly coated. Sprinkle with salt and pepper. 3. In a small bowl combine the remaining ingredients to form the crust. Top each piece salmon with a layer of the pecan crust. The Dijon should help it stick. Bake the salmon for 10-12 minutes or until it is cooked through. Enjoy! 🥂 #lodgecastiron #salmonrecipe #pecancrust #walnutcrust #dijon #thekitchn #recipereels #huffposttaste #blogto #recipeoftheday #salmondinner #salmon

🍂 Harvest Kale Salad 🍂 This salad is bursting with fall flavours like roasted squash, maple, roasted pear and toasted walnuts. It’s a great make ahead salad that is loaded with protein and nutrients. And best of all it is absolutely delicious! Loose recipe below. For the dressing: Combine olive oil, balsamic, Dijon, fresh minced garlic, salt and pepper and a drizzle of maple syrup. Whisk well until all the ingredients are combined. This is really to taste so don’t worry about measuring! Taste as you go! Quinoa: Cook up some quinoa according to the package and let cool slightly. For the roasted pear and squash: Dice some delicata squash and Bosc pear and place on a parchment lined baking sheet. Drizzle with olive oil, salt and pepper and roast at 400 degrees. The pear will take about 10 minutes, while the squash will take about 20/25 minutes. For the toasted walnuts: Add some walnuts to a bowl and drizzle with olive oil, some dried salad herbs, garlic powder and a touch of maple syrup. Bake on a parchment lined baking sheet at 350 degrees for about 15 minutes. Watch closely so that they don’t burn! Assembly: To assemble the salad, massage your finely sliced and washed kale with a touch of olive oil and sea salt. Massage until the kale turns a deep green. Add the warm quinoa, washed chickpeas, squash and pear and toss to combine. Drizzle with the dressing and toss once more. Divide the salad into your containers and top each one with crumbled goat cheese and the roasted walnuts. Enjoy! #mealprep #harvestsalad #fallsalad #kalesalad #kalesaladrecipes #thekitchn #huffposttaste #mealprepping #saladmealprep #healthyrecipes

🍅🌿 Loaded Lasagna Soup 🌿🍅 You guys, the lasagna soup that is all over the internet is totally worth the hype. It is comfort in a bowl and the perfect make ahead lunch for the fall season. I added tons of veggies and some lentils for added protein so it is both delicious and super nutritious. Loose recipe below! Ps. Don’t worry about measurements - soups are some of the most forgiving recipes! 1. Add some butter and olive oil to a medium sized saucepan. Add some ground beef and sauté until browned. 2. Add lots of diced vegetables to the meat, I used celery, onions, garlic, bell peppers and carrots. Sauté until fragrant before adding in a sprinkle of Italian seasoning, a jar of marinara and some chicken broth. 3. Bring to a boil and add in whatever pasta you like! I added some broken pappardelle but spaghetti, linguine or broken lasagna noodles would all work well. Cook the soup on low until the noodles are cooked through (if the soup is too thick just add some more broth). 4. Add some cooked lentils just before serving along with a splash of heavy cream and lots of shredded mozzarella. Cook until the cheese has melted and enjoy! This lasts in the fridge for up to a week. #lasagnasoup #virallasagnasouprecipe #viralrecipes #soupseason #marinara #lentils #veggieloaded #vegetariansoups

Happy Saturday everyone! Hope you are having a wonderful weekend filled with lots of yummy food and relaxing time!🍷🧀🕯️ #charcuterie #grazingplatter #cozynight #cozyhome #wine #candlelight #datenight #charcuterieandwine

🧅 French Onion Chicken 🧅 One word: Divine! The tender chicken, with the sweet caramelized onions and the nutty gruyere cheese, I mean how could it not be delicious?! It’s really the perfect fall meal. I love serving this with some roasted potatoes and a fresh green veg for a well balanced weeknight dinner. Recipe below! 1. Tenderize two chicken breasts with a meat pounder and season with salt, pepper, a drizzle of olive oil and dried thyme. Melt some butter in a cast iron pan and sear on both sides until golden brown (the chicken will finish cooking in the oven). Set aside on a parchment lined baking sheet. 2. Add another knob of butter to the skillet. Add 1 small sliced onion and cook on low heat for about 20 minutes. The onion will soak up all the yummy chicken bits and get nice and caramelized. Once the onion is caramelized, season with salt and pepper to taste and top each chicken breast. Divide the onion evenly between both chicken breasts. 3. Top each chicken breast with shredded gruyere and bake in a 400 degree Fahrenheit oven for about 10-12 minutes of until the chicken reads 165. Garnish with chopped tarragon and enjoy! #frenchonion #frenchonionsoup #thekitchn #recipemashup #huffposttaste #cookingreel #recipeideas #chickenrecipes #caramelizedonions #tarragon #easymeals #easyrecipes

🍞 Homemade English Muffins 🍞 English muffins are one of my favourite breads to bake at home. Growing up, my nana made this a lot and let me tell you, they are far superior than the store bought version. They are so fluffy and doughy on the inside, and crisp and buttery on the outside. I love using these for breakfast sandwiches but they are also so good smeared with some creamy butter and jam. I have posted my nana’s recipe below! Enjoy! Combine 1/4 cup of warm water, 1 tbs of yeast and a pinch of sugar in a bowl. Whisk and set aside for 5-10 minutes until the yeast starts to foam. Add 2 cups of flour, 1 1/4 cups of warm milk, 1 egg, a pinch of salt, and 2 tbs of melted butter to the mixture. Whisk rigorously for about 2 minutes until the batter is well combined and small bubbles start to form. Add in up to 2 more cups of flour (1/2 cup at a time) until a nice dough forms. The less flour you add, the lord light and fluffy your muffins will be. Knead for about 3-5 minutes until the dough springs back when you poke it. Let rise covered for 1.5 hours or until doubled in size. Sprinkle your counter surface with corn meal and roll the dough out to about 1/2 inch thick. Using a cookie cutter or mug (whatever circular object you have on hand that is about 3 inches in diameter) form about 12 English muffins. Preheat a skillet to medium and lightly grease with butter. Cook the English muffins on both sides until golden brown. Turn down the heat if they are browning to quickly. They will take about 7-10 minutes on both sides to make sure the centre is cooked. Let cool slightly and use a form to pry the muffins open. Enjoy!! #homemadeenglishmuffins #englishmuffins #englishmuffinrecipe #breadmaking #thekitchn #mealprep #breakfastsandwich #huffposttaste #blogto

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