Every great barbecue sauce is savoury, sweet, hot and sour, and this lip-smacking version is no exception. Best of all, you can make it with common pantry ingredients that you already have in your kitchen. Brush it onto grilled chicken, ribs and any kind of chops.
This is a very versatile recipe because it can be made using pork, chicken or Elk meat. It can be served as a "taco" or seperatly. Kids love it because they can dip everything and adults love it because it tastes great and is good for you!
This creamy pasta fools you into thinking it's sinfully rich. The evaporated milk is the culprit: it is much lower in fat than cream. Plus, it has 80 per cent more calcium than regular milk. Chicken provides protein in combination with pasta, a carbohydrate. Did we mention that it tastes good, too?
This steak is topped with a flavourful herb mixture, inspired by Argentinian chimichurri, that is also a nice accompaniment to grilled chicken or fish. If you don't have flank steak, substitute your favourite grilling steak. Cover and refrigerate any leftover chimichurri for up to three days.
Baked macaroni is one of our Sunday dishes that we serve with stewed chicken or beef, rice, stewed red beans and potato salad. This will stick to your bones and you won't be hungry too quickly thereafter. Baked macaroni is definitely a tasty comfort food that all ages will love. Best served hot and leftovers are just as good. For those who are lactose intolerant, omit the can of evaporated milk and substitute with 1/2 cup of chicken broth. You must also increase the amount of breadcrumbs by 1/4 cup. Don't use too much broth as the mixture will not bind together. Any Canadian marbled cheese and parmesan cheese can be used.
Here's a pasta to which you can add cubed smoked ham or chicken, or canned tuna or salmon. Pack carrot and celery sticks to add crunch to this lunch. Save some of the pasta cooking liquid and add it to each serving before reheating it for the lunchbox.
I once tasted Hungarian cabbage rolls in a family-owned restaurant in Winnipeg. When they closed down I knew that I couldn't live without this comfort food and created my own version with more spices, chicken rather than meat and tons of sauce. I serve them with whole, sauteed mushrooms and crusty bread.
Bright, citrusy lemongrass, heady star anise and fresh ginger add flair to store-bought beef broth in this Asian-inspired twist on chicken noodle soup. Different brands of udon noodles vary greatly in sodium content. Look for noodles that have about 400 milligrams of sodium per 200-gram package.
Most jerk seasonings are wet mixtures that need to be refrigerated, but this dry mix will keep in your pantry for a last-minute barbecue.This seasoning is fabulous on mild-flavoured fish, such as tilapia, or chicken. A squeeze of lime or lemon juice just before serving brightens the flavour.
Kids seem to especially love noodle salads with their crunchy vegetables and appealing sauces, particularly peanut sauce. If your children don't like spicy food, just omit or reduce the hot chili paste. You can also leave out the coriander or replace the egg with shredded cooked chicken.
