This is a great recipe when you want a bit of a different chicken casserole!
Portion size4 servings
Credits :Jacqueline Charbonneau
cream of chicken soup
Stew chicken, cool and de-bone. Steam broccoli until tender; drain.
Grease an 11x7 inch casserole. Place chicken on the bottom, broccoli on top. Combine mayonnaise, soup, curry powder and lemon juice. Pour over broccoli. Sprinkle with a mixture of cheese and bread crumbs combined with butter. Bake at 350 degrees F. oven for 30 minutes.
The perfectly balanced sweet and salty flavours of this meaty spread make it a must-try for bacon lovers. Serve this gourmet condiment alone on a slice of crusty bread, or spread it onto your favourite burgers and sandwiches.
In large skillet, cook bacon over medium heat, stirring often, until crisp, 10 to 15 minutes. Reserving 1/4 cup fat from pan and straining through fine-mesh sieve, drain.
Return reserved fat to pan; cook onion over medium heat, stirring often, until softened and deep brown, 6 to 8 minutes. Add jalapeño peppers, garlic and salt; cook, stirring often, until jalapeño peppers are softened, about 4 minutes. Scrape onion mixture into saucepan. Add bacon, maple syrup, vinegar, pepper and 1/4 cup water; bring to boil. Reduce heat to medium and simmer, stirring often, until mixture is thickened and reaches jam-like consistency, about 10 minutes. Let cool completely.
Pack into sterilized 2-cup canning jar; seal tightly. (Make-ahead: Refrigerate for up to 1 month; let stand at room temperature for 30 minutes before serving.)
Tip from The Test Kitchen: Sterilize canning jars by submerging the jars and lids separately in boiling water for 10 minutes. Place them upside down on a tea towel to dry before filling them.
There are few things more comforting than a bowl of rich, creamy seafood chowder. Sweet, licorice-like fennel naturally complements the seafood. Serve with oyster crackers or crusty bread and a simple green salad for a complete meal.
Portion size8 servings
Credits :Canadian Living Magazine: November 2014
cored and diced
peeled and diced
and cayenne pepper
bottle clam juice
whipping cream 35%
skinless salmon fillets
cut in 3/4-inch (2 cm) chunks
(about 24) peeled and deveined
(about 120 g), halved horizontally
per each of 8 servings: about
Total fat23 g
Saturated fat9 g
Total carbohydrate16 g
In slow cooker, combine fennel, potatoes, onion, celery, bay leaves, thyme, salt, pepper and cayenne pepper; stir in clam juice and 2 cups water. Cover and cook on low until fennel and potatoes are tender, about 8 hours.
Discard bay leaves. Whisk cream with cornstarch until smooth; stir into slow cooker. Stir in salmon, shrimp and scallops. Cover and cook on high until slightly thickened and fish flakes easily when tested with fork, about 30 minutes. Gently stir in parsley.
You may have seen chocolate-dipped bacon at your local food fair or bacon in chocolate-bar form at your local specialty store, but I promise you that this version surpasses anything else. Dipping the candied bacon only halfway allows guests to grab a piece without getting their hands covered in chocolate.
Portion size18 servings
(about 8 oz/225 g)
good-quality dark chocolate
(such as Lindt), melted
Cut each slice of bacon crosswise into 3 pieces; place on lightly greased rack on foil-lined rimmed baking sheet. Sprinkle with one-third of the sugar, pressing gently to adhere.
Bake in 400F (200C) oven until sugar starts to bubble, about 7 minutes. With tongs, turn bacon; sprinkle with remaining sugar. Bake until sugar is golden and bubbly and bacon is lightly crisp, about 8 minutes. Let cool completely.
Dip each bacon piece halfway into chocolate, allowing any excess to drip off. Place on waxed paper–lined baking sheet; refrigerate until set, about 10 minutes.
Inspired by the flavours of Italian cuisine, this frittata is the perfect excuse to make a super-quick homemade walnut pesto. Toss the leftover pesto with freshly cooked pasta and sprinkle with torn fresh basil for a weeknight meal that's ready in minutes.
Portion size4 servings
Credits :Canadian Living Magazine: April 2014
salt and pepper
1 1/4 cup
fresh basil leaf
grated parmesan cheese
salt and pepper
per serving: about
Total fat33 g
Saturated fat7 g
Total carbohydrate6 g
Walnut Pesto: In food processor, pulse walnuts with garlic until coarsely ground. Add basil, Parmesan cheese, salt and pepper; pulse until combined. With motor running, add oil in thin steady stream until smooth. Reserve half of the pesto; refrigerate remainder for another use.
Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.
In 10-inch (25 cm) ovenproof nonstick or cast-iron skillet, heat oil over medium heat; cook onion, stirring occasionally, until tender and light golden, about 12 minutes.
Meanwhile, beat together eggs, milk, salt and pepper. Pour over onion mixture in pan; reduce heat to mediumlow and cook until bottom and sides are set but top is still slightly runny, about 15 minutes.
Top with mozzarella; dot with teaspoonfuls of the reserved pesto. Broil until top is golden and set, 3 to 5 minutes. Arrange prosciutto over top; cut into wedges.