Categories
American Main Course Precooked Ingredients Recipes

Chicken Tetrazzini

Pre-cooked chicken, pasta and vegetables are baked in a creamy cheese sauce. Don’t let the Italian name fool you, this dish was actually invented by Ernest Arbogast, chef at the Palace Hotel in San Francisco in honour of a famous opera star.  At the height of her career as a sellout draw at opera houses…

Categories
Canadian Main Course Recipes Seafood

Baked Haddock in Mushroom Cheese Sauce

A maritime favourite, this easy-to-make dish is easily adaptable to other white fish or cheese varieties. A maritime favourite, this easy-to-make dish is easily adaptable to other white fish or cheese varieties.

Categories
Canadian Main Course Recipes

Tuna Casserole

This simple, economical recipe is made with common pantry ingredients.

Categories
French Main Course Recipes

Beef Bourguignon Simplified

The classic “Beouf Bourguignon” was popularized outside of France in the 1960s by Julia Child in her best selling cookbook,  Mastering the Art of French Cooking.  It was re-discovered by Gen-Xers through the film Julie & Julia,  where  Julie, a young food blogger, attempts to perfect Child’s exacting recipe.  Forget searching all over town for pearl…

Categories
Canadian Main Course Precooked Ingredients Recipes

Turkey Tetrazzini

This is one of my favourite ways to use up cooked turkey breast and often gets made the day after a big Thanksgiving or Christmas feast. This one dish meal is packed with everything to bring excitement to that dry leftover white meat. The recipe is an adaptation of Chicken Tetrazzini whose origins may surprise…

Categories
Canadian Main Course Precooked Ingredients Recipes

Ham Casserole with Broccoli & Cauliflower

This one dish meal is a fantastic way to use up leftover ham.  It includes a tasty combination of potatoes, vegetables and a cheesy sauce.   

Categories
French Recipes Side Dish

Roast Potatoes with Mirepoix

This dish makes a great side for roast beef or grilled lamb. Mirepoix is a popular flavour enhancer used in French cuisine. Normally, onion, carrot and celery are used but variations using other aromatic vegetables like garlic, mushrooms and sweet peppers are common in other cuisines. You’ll get the best results if you use an…