Western Chicken with a Kick

In my house we eat a lot of chicken. It tastes great, versatile and everyone loves it! My husband loves salsa and we always have lots on hand so one day when I was experimenting in the kitchen I thought I would try and make some salsa to go over the chicken I was making for dinner. I figured if chicken and salsa went together in Mexican food it would work great and with a little cheese on top it was a hit! I serve mine with Spanish or Jambalaya rice and fresh steamed vegetables.

Crispy Chicken with Fennel Salad

Caribbean Steak With Grilled Plantains and Coleslaw

The larger, firmer and starchier cousin to bananas, plantains are best when the skin is mostly black with some yellow. Grilling brings out their inherent sweetness, and the mildly spiced steak and refreshing coleslaw will have you dreaming of the Caribbean. Serve with lime wedges, if desired.

Pool Party Birthday Cake

Dive into one of Canadian Living's most popular cake recipes.

20-Minute Chicken Linguine

One of our most popular recipes, just one skillet is needed to cook the chicken and cherry tomatoes while the linguine boils away. Toss everything together when cooked and serve in just 20 minutes or less. 

Quick Moo Shu Pork

This meal comes together in no time thanks to packaged coleslaw, which also provides the crunch. Convenient tortillas replace the traditional small thin pancakes. Serve with a drizzle of hoisin sauce, if desired.

Baked Trout Burgers with Tartar Sauce Coleslaw

Black Bean Rice Bowl

Beans and rice are a culinary combination eaten all over the world. Enjoy them at home with this easy one-pot vegetarian-friendly meal. Serve with lime wedges to squeeze over top.

Coconut Curry Butternut Squash Soup

Sweet-tasting butternut squash is the perfect foil for spicy curry paste. If you want an extra-velvety texture, strain the soup after puréeing.

Creamy Shells With Ham and Peas

If you're a fan of creamy pasta, this twist on spaghetti carbonara will not disappoint. Using raw eggs might seem strange, but cooking the mixture just slightly on the stove top right before serving thickens and cooks the eggs into a lovely, creamy sauce (with no lumps). Top with extra Parmesan cheese, if desired.