Piccata is the method of preparing the food, not the dish itself. Meat is sliced, coated, sautéed, and served in a sauce. Some Piccata recipes include cream, some don’t. This is one of our favourite versions. If you have caper berries, use them as garnish:…

Paprika is a ground spice from a mixture of dried peppers, hence; it will vary in flavour, heat level and color. Generally, paprika is divided into 3 categories: Hot, Sweet and Smokey. Hungarian Sweet Paprika takes 7 months from planting to harvest, and is a…

Rich and creamy, this peppercorn sauce blends really well with chicken. White wine deglazes the pan instead of the usual brandy or cognac that is used when making the traditional French cream sauce for beef steak.

Chipotle peppers are smoke-dried jalapeno’s; most often used in Mexican dishes and easily found throughout the Southern States. Adobo Sauce on the other hand is Spanish/Portuguese in origin, used more for flavouring rather than the preservation of slow roasted food. They add depth and smokey…

Super easy, these tasty little bites are great for game day. Serve with Jalapeño Crema, Pico de Gallo, Guacamole and Tortilla Chips for a Southwestern approach; or with the standard Blue cheese and veggies. Delicious either way.

All the Southwest flavours of come together on top of lettuce for a flavourful meal, regardless of the season.

Sopa Azteca, Tortilla Soup is simple and classic Mexican at its best. Pick up a rotisserie chicken and shred one or both breasts with two forks or your hands. Then the entire dish comes together in half an hour.

This is easy Friday night or game day food. The skin is bright and crisps up in the oven while the meat is tender and juicy.

One of our favourite Sunday dinners. Roast the chicken uncovered for the crispiest skin.

This recipe is throwback comfort food from many many decades. Campbell’s Soup “Mmm Mmm Good!” Use cream, it really does make a difference.