Serve this, as a refreshing dip, with hunks of artisan whole grain crusty bread and/or bread sticks as a snack or appetizer. The Greeks also serve it with roasted lamb or any kind of grilled meat. I also love to serve this with an assorted vegetable platter & it's even good as a healthy sandwich spread. The uses for this sauce/dip is really limitless!
Serves: 3 to 4
It's like this, pies take a lot of work. I love pie, but making great pastry takes some time. When I'm feeling lazy, I go with a cobbler. Fruit with a sweet biscuit topping is even better than pie and the fact that it is quicker to make has nothing to do with my preference and the cheque is in the mail. So, when you want a great dessert in a hurry, make this Cherry Cobbler and serve it proudly!
If you like smoked or grilled food, chances are you like cornbread. I've made cornbread from mixes, but it usually comes out a little sweet for my liking. I make this version that has no flour in it, just cornmeal for a base. It has a nice coarse texture, but is still tender & makes a great side dish for ribs, BBQ chicken, pulled pork, chili & most Mexican dishes. You can trust me... everyone knows Canadians make the best cornbread!
Serves: 8 to 12
A delicious vegetarian dinner for #MeatlessMonday or #FoodieFryday, a favorite in my house especially when served with Fried Bananas on the side! You could also leave out the Fried Bananas & just serve this as a vegetable side dish with meat, chicken or seafood.
I love Chinese Barbecued Pork! It has a wonderful spiciness and that hint of licorice flavour from the Chinese five spice. Of course, the bright red sweet glazed surface on a well marbled piece of pork butt doesn't hurt either! This recipe is designed to be smoked but you still get a great result if you do it in an oven. Some people object to using food colouring but it gives this dish the brilliant red colour that famous in Chinese barbecue. You can leave it out and it won't affect the taste.
A perfect recipe for St. Patrick's Day or frankly any day of the week. Creamy, delicious, easy to prepare & pairs up nicely with steak, chicken or seafood & a potato side dish.
Serves: 4 to 6
The traditional/old-fashioned way of making chicken & dumplings is basically a pain to make. You have to cook a whole chicken, remove the meat and then start making your chicken and dumplings. By making the dumplings with Bisquik or the equivalent... the dumplings always seemed soggy to me. My version uses boneless skinless chicken thighs and makes home made dumplings that mix up as fast as Bisquik but are so much better.
The Verdict: This is a quicker way to make Chicken and Dumplings & has the added benefit of tasting great! The broth is rich and hearty, the chicken is moist and the dumplings are tender and creamy. Perfection in comfort food!
The question is... what can't you use this on? It's so great as a topping/garnish on all Mexican Dishes like Tacos, Chili, Burritos, Huevos Rancheros & so on. I use it on my Loaded Mexican Hot Dogs along with mustard (see recipe in the Sandwiches category). I also love it on scrambled eggs, it gives them a scrumptious creaminess... I'm sure you'll love it!
When you're sick with a cold or the flu, it's extremely important that you stay hydrated. Drinking a lot of tea will help with that, as well as helping to flush the virus out of your system. Herbal teas are especially beneficial for the role they play in making you feel better, suppressing your symptoms & may even shorten the duration of your cold or flu. These 2 teas are the ones I depend on when I'm sick, I highly recommend them & they taste great too!
It's so much healthier for you & your family when you make your own salad dressings. Not only will you eliminate all the additives found in commercially prepared dressings, but you also have full control over the quality of the ingredients. I think you'll find this one especially tasty!
Yield: approximately 2 cups / 8 servings