When I entertain I like to be well prepared before the guests arrive. This recipe is great for a dinner party because most of it can be prepared in advance. This recipe can be easily doubled or tripled and is very versatile. The wine gives it a 'chef' prepared flavor!!
Portion size4 servings
Credits :Colleen Paquette
cream of chicken soup
Chop chicken (left over Turkey works too) into bite size pieces. Steam the vegetables for 3-5 minutes. In saucepan, whisk together soup, milk and wine until just heated through. Preheat oven to 450 degrees. Assembly: In a lightly buttered casserole, layer chicken on the bottom, then asparagus and carrots. Pour the prepared sauce over top. (From this point the casserole can be placed in refrigerator until ready to place in oven). Just before heating sprinkle with parmesan cheese, melted butter and paprika. Heat for 15-20 minutes covered and about 5-10 minutes uncovered. Serve over egg noodles or rice. While casserole is in oven cook noodles or rice as per package instructions. *You can substitute vegetables for broccoli or cauliflower. Delicious!!
Every bite of these easy-to-make cookies will melt in your mouth. Go the traditional route and decorate with glacé cherries or use a piping bag and star tip to pipe the dough into pretty rosettes.
Portion size28 servings
Credits :Canadian Living: Holiday Baking 2015
1 1/3 cup
pecan halves (optional)
per cookie: about
Total fat7 g
Saturated fat4 g
Total carbohydrate8 g
In large bowl, beat butter until smooth. Beat in icing sugar until very fluffy and pale yellow, about 3 minutes. Beat in vanilla. In separate bowl, whisk together flour, cornstarch and salt; stir into butter mixture in 3 additions to form soft dough.
Drop by 1 tbsp, 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheets. Or roll into balls and use fork tines to flatten and make indentations on the top of each cookie. Or fill piping bag fitted with star tip and pipe dough into rosettes. Top with cherry or pecan half, if desired.
Bake, 1 sheet at a time, in 350°F (180°C) oven until light golden, about 12 minutes.
Let cool completely on pans.
(Make-ahead: Store in airtight container for up to 24 hours.) Change it up: Double-Chocolate Whipped Shortbread Reduce flour to 1 1/4 cups. Whisk 1/4 cup cocoa powder into dry ingredients. Before scooping, stir 1 cup dark chocolate chips into dough. Continue with recipe as directed.
Cherry Almond Whipped Shortbread Substitute vanilla with 1/4 tsp almond extract. Before scooping, stir 1/2 cup chopped glacé cherries into dough. Continue with recipe as directed.
Tip from The Test Kitchen: Customize your cookies by decorating with nuts, melted chocolate, sprinkles or chocolate-covered sunflower seeds!
Canadian maple whisky, fresh ginger and a touch of raspberry liqueur make for a well-balanced libation that's sure to be a hit among fans of both sweet and savoury drinks. If you have any whisky left over, it's delicious on its own over ice.
Portion size1 serving
Credits :Canadian Living Magazine: December 2014
1 1/2 oz
such as Sortilege Liqueur
such as Chambord Black Raspberry Liqueur
per cocktail: about
Saturated fat0 g
Total carbohydrate3 g
Add ice to cocktail glass; set aside. In cocktail shaker, use muddler or back of wooden spoon to mash ginger with lemon juice until ginger is broken into pieces.
Add enough ice to fill shaker halfway. Add whisky and raspberry liqueur; close lid and shake about 6?times. Strain into glass. Top with soda; stir. Garnish with lemon zest.?
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375?F (190?C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
This clementine-and-ginger glaze is so easy to make. It's perfect paired with salmon, but any fish will do. Serve with rice or noodles.
Prep time15 minutes
Total time15 minutes
Portion size4 servings
skinless salmon fillets
(about 550 g total)
salt and pepper
grated clementine zest
(about 4 clementines)
finely chopped peeled
, peeled and segmented
Per serving: about
Total fat21 g
Saturated fat5 g
Total carbohydrate12 g
Sprinkle fish with half each of the salt and pepper. In large nonstick skillet, heat half of the oil over medium-high heat; cook fish, turning once, until edges are golden, about 5 minutes. Transfer to plate.
In small bowl, whisk together clementine zest, clementine juice, lemon juice, honey, cornstarch and remaining salt and pepper.
In same pan, heat remaining oil over medium heat; cook garlic and ginger, stirring, until fragrant, about 30 seconds. Add clementine juice mixture; cook, stirring, until slightly thickened, about 1 minute. Add fish and clementine segments; cook, stirring occasionally, until fish flakes easily when tested, about 2 minutes. Transfer to serving dishes; sprinkle with chives.