Zucchini and Chicken Alfredo
This pasta dinner is a fast treat for cool or rainy summer nights. The rich, creamy sauce is lightened up with loads of lemon, thyme and zucchini.
This pasta dinner is a fast treat for cool or rainy summer nights. The rich, creamy sauce is lightened up with loads of lemon, thyme and zucchini.
Never fear dry chicken burgers again. Using your meat thermometer will result in a brilliantly juicy patty every time. Topping this burger with smoky chipotle mayo and sweet sugar snap pea slaw adds great crunch and a hit of spice.
This recipe kicks chicken up a notch with a simple buttermilk marinade—it adds tangy flavour and keeps the meat tender and juicy. For a lighter version, skip the rolls and serve over leafy greens. It's great served with frosty mugs of beer.
You won't miss the meat in this satisfying vegan take on the classic soul warmer! When slow-simmered, the quinoa swells to absorb all the spicy flavours we crave in a bowl of chili. Customize with your favourite toppings.
South American cuisine is famous for its grilled meat and herbaceous sauces. Here, a spicy buttermilk chimichurri marinade ensures that the chicken is moist and flavourful, while piquant onion slaw tempers the richness of the dish. To up the slaw's heat, replace the sweet red pepper with a thinly sliced jalapeño pepper.
To get that rich, dark sauce, it's best to brown the meat before braising. The process takes a little time, but it layers in the flavour. Adding cocoa powder enriches the dish, too.
Browning the chicken and cooking the biryani in the same pan keeps cleanup to a minimum and infuses the rice with flavour.
The tangy marmalade sauce over pork tenderloin is the perfect combination for this quick and easy weeknight dinner.
The key to this recipe is simple: Don't overcook the eggs or the shrimp, which, if overdone, can become rubbery in texture. The eggs are ready as soon as they're set, and the shrimp is cooked once its uniformly pink and opaque. Serve over steamed rice.
Grilling shrimp in their shells both protects the delicate meat from the direct heat of the barbecue and seriously boosts the satisfying barbecued shellfish flavour. It’s definitely worth the extra effort of peeling them at the table.