It's easy to whip together Canadian Living's favourite cheesecake recipe. But be warned - this cheesecake recipe is addictive!
This is the perfect start to the barbecuing season. Salmon is a healthy alternative to hot dogs and steaks that usually take a place on the grill. Filled with omega-3 fatty acids, the salmon is enriched by a flavourful pine-nut and feta spread on top help keep the salmon tender and moist. Dill freshens the richness of the fish, nuts, and feta and the lemon zest and juice liven the mixture to balance out all the flavours. My inspiration comes from living on the West Coast where salmon is bountiful. Living near Granville Island's Public Market in Vancouver, BC, I go there to buy the freshest ingredients to create new and exciting recipes for every season. This dish encorporates Mediterranean influences and unites them with a West Coast flare. I hope you enjoy this dish!
Ask your butcher to butterfly the chicken breasts. Or, simply do it yourself. Hold knife blade parrallel to work surface and starting at curved side, cut in half almost but not all the way through, then open like a book. Toothpicks are key to securing the sides of the chicken before searing.
Buttery shortbread makes crisp cups for the creamy no-bake cheesecake filling. A dollop of jam inside gives each bite a sweet surprise.
Slow-cooker dishes like these hearty enchiladas are real lifesavers during the lead-up to the holidays. The filling simmers away untended in the slow cooker all day, which frees you up for other things (or gives you a much-needed night off!).
This savoury late-summer meal traces its roots back to simpler, more rustic days were life went at a slower pace, and there was time to enjoy every good flavour. It uses the principles of 100-mile cooking all main ingredients are produced within a radius 100 miles of Vancouver British Columbia.
This simple method for cooking cheesecake means a less-fussy water bath and no cracked tops. Lining the underside of the slow cooker lid with paper towels keeps the moist heat in while also preventing condensation from dripping onto the cakes. If you use canning jars, these individual cakes are easy to take to a dinner party; just screw on the lids, tote them in a cooler and garnish before serving. Cost: $1.60/serving
Challenge: If you think it's only the kids who get impatient when they're hungry and supper's not ready, meet my husband, George. He has to watch his fat intake, so I aim to serve lightened-up but satisfying suppers. Solution: I've found a way to feed George and myself quickly with a few of his favourite ingredients. Start with sausages: he adores them but can't have too many. He also loves stew, so a sausage-flavoured chunky tomato stew makes an ideal supper over polenta or linguine. It's quick enough to keep him happy, and because I use only 8 oz (250 g) lean sausage for four servings, I don't feel guilty. The plus is having leftovers to reheat for lunch or freeze for him to have on evenings when I'm out.
This cake is a guaranteed crowd-pleaser, not only for its sweet, zingy and mouthwatering flavour but also for its show-stopping appearance.
