Pull out one of these spicy, filling homemade roll-ups for a microwaveable lunch with a salad or serve them with rice for a hearty dinner.
The bay leaves are used just for flavour and are not to be eaten. If you don't have hot paprika, use 3/4 tsp (4 mL) paprika and 1/4 tsp (1 mL) cayenne pepper.
It almost seems that the slow cooker was made for this subtly spicy, rich mole sauce. In fact, you might be tempted to make a double batch of just the sauce and freeze half for another time - simply thaw it and reheat with cooked, shredded meat. Serve over rice or with warmed corn tortillas to soak up all the sauce.
Steve Pitt uses this stuffing for his Christmas turkeys.
Tired of eating the same old barbecue basics all summer long? Put hot dogs and hamburgers on the back burner and elevate your grill game with this succulent dish instead.
Nothing suits an informal buffet better than a robust stew of veal braised in white wine. This ragout can be made ahead and reheated.
Roasted root vegetables, such as potatoes, are the perfect side dish for this tenderloin. Start roasting them on a rimmed baking sheet 15 minutes before starting the pork. Nestle the pork next to the vegetables when you transfer it to the oven.
Look for light sour cream with just milk and cultures on the ingredient list; it has the great tang, flavour and loose consistency that is suited for this recipe. Roast beef or pan-fried steak are natural accompaniments.
