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Dinner ideas, Quick and easy recipes

Salsa Verde Pork Chops

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These Salsa Verde Pork Chops remind me of Mexico and if you know me you know that I love mexican cuisine. The chops are seared with butter at first then are covered in a delicious tomatillo salsa verde sauce. 

What are Tomatillos you ask? Well there the Mexican tomato basically and now a days this tomato can be found in a jar called “Salsa Verde” at pretty much any supermarket in North America. I like to use this salsa in many different types of recipes, it goes especially well with pork and chicken dishes. 

CAN YOU USE ANY KIND OF PORKCHOP? 

Absolutely! Any kind of porkchop will work for this recipe. Such as bone in pork chops, pork loin or ribs. 

These chops are super easy to make and are really really delicious! Go ahead and serve these pork chops over a bed of rice. 

The trick to cooking the best pork chops is to use ample butter, because you are going to be basting the pork in the butter while it cooks. Giving it it’s depth of flavor and also helps to keep it moist and juicy.

Barriga llena, corazón contento = Full stomach, happy heart.

The second trick is to season the pork chops generously on both sides prior to cooking with salt and pepper. If you follow those two tips alone you are sure to prepare the best pork chops ever. Also feel free to use bone in pork chops, pork loin or ribs.

Loving the mexican flavors of this recipe? Then you are sure to love my “Homemade Chicken Verde” which is another popular recipe of mine that utilizes some of the same ingredients! Go check it out > https://canadiancookingadventures.com/recipe/quick-chicken-verde/

 

LOOKING FOR ANOTHER GREAT RECIPE FOR PORK CHOPS? Try my Dijon Mustard Honey Pork Chops

 

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Appetizers & Sides, Christmas & Thanksgiving

Sweet and Savory Stuffing

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This Sweet and Savory Stuffing is one of my favorites, it can be made outside the bird or inside. Made with rye bread, onions, celery, dried cranberries and a ton of savory spices. You are sure to love it just as much as we do. 

This recipe can go hand in hand with making a turkey. So if your making on today, then this recipe can be made alongside very easily.

I like to add a Turkey neck on top of my stuffing, I find it gives it a little extra flavor. Then you can serve it to whoever likes that part of the bird, or you an add it to your homemade turkey stock.

Might as well untalize the whole bird right?

However depending on how you prefer to prepare your stuffing it it will turn out amazing! As you may know, I like to make my “Stuffings” which are really “Dressings” outside the bird.

This let’s the turkey cook better and I find much better.

Now you can let the bread dry out on the counter for a minimum of 24 hours prior to using it.

Otherwise you can pull it apart and place it onto a large cooking pan and bake it at 200 f for 35 minutes till it dries out.

More Christmas & Thanksgiving recipes you may like:

See below for more inspiration!
Christmas & Thanksgiving, Dinner ideas

Turkey Pot Pies with Puff Pastry

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These Turkey pot pies made with puff pastry and are my go to recipe whenever I have leftover turkey. 

These pot pies are absolutely delicious and a bit different then the average pot pie recipe you will find.

So read along if you want to learn how to make them! And trust me it is easy as pie 🙂

WHAT’S IN TURKEY POT PIES

  • DICED CARROTS
  • CORN
  • PEAS
  • GREEN BEANS
  • LEFTOVER CURRY
  • SPICES

ARE TURKEY POT PIES GOOD FOR YOU

Yes, they are packed with vegetables and lean protein (leftover turkey meat)

TURKEY POT PIES WITH PUFF PASTRY

  • You will want to start by making the pie crust. You can pre purchase the “puff pastry” which is that crust you see on the top of these pies” or you can make it from scratch yourself. I really encourage you to try making it from scratch as it tastes best. 
  • The crust recipe I have provided is also foolproof. I have tried many pastry puff recipes in the past and this one is the winner folks.
  • Then ONCE the pie crust has been made. Simply defrosted some frozen vegetables and add to the turkey mixture to make the filling.
  • These pot pies can be ready in under 45 minutes. As long as you pre-make the puff pastry one hour in advance you can have this on the table in under one hour. If you would prefer to make one big large pie, you can do that with this recipe as well.

HOW TO MAKE TURKEY POT PIES

  • The main difference with my recipe and all the others is that I like to use my leftover “Turkey Gravy” instead of heavy cream in my pies.
  • It does the same thing, keeps the pies moist yet adds that extra level of flavor.
  • You will want to start by making the pie crust recipe. Once the pie crust has been made you will roll it out on a clear kitchen counter that has been sprinkled with flour.
  • Place your bakeware over top and with a knife cut around the bakeware to create the pie crust as seen below.

  • Then you will prepare the filling and place that in the bakware before folding over the pie crust.
  • Brush the crust with butter and bake. 

Also, I like to use a frozen vegetable mix, that contains green beans, peas and carrots to fill the pies.

The more veggies the healthier right?

Plus all three go so well together and make these pies AMAZING!

So if you too are wondering what to do with all that leftover turkey, then look no further because this recipe is not only simple to make it’s absolutely delicious!

CAN TURKEY POT PIES BE FROZEN

Yes, as long as the turkey was not frozen to begin with.

Don’t want to make individual pies?

No problem, simple place the pie filling inside a large pie baking dish and make a large one with the same recipe.

Totally up to you 🙂

So instead of placing the ingredients into four smaller dishes place it into one large and cover with one crust. I hope you enjoy!

Notes: If you don’t have any leftover turkey gravy, feel free to use canned or cream in replace of.

Recipe Inspiration: Easy puff pastry recipe

See below for more inspiration!

Also check out my roundup of Thanksgiving & Christmas Recipes from around the World or my 10 delicious stuffing recipes! for more inspiration!

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

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Chicken, Dinner ideas, Quick and easy recipes

Lemon Rosemary Baked Chicken

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This simple Lemon Rosemary Baked Chicken is absolutely mouthwatering and is up there on my list of favorite chicken recipes.

Flavoured with just four simple ingredients of lemon, butter, rosemary and garlic.

Oh and of course some great seasonings that make for a memorable meal.

I tend to pick up 2 roasting chickens everytime I go do a big shop and when I do this is one of my go to recipes.

Because it goes well with everything and is pretty darn healthy too! 

This bird can be served in under 45 minutes with most of the time spend on baking in the oven.

Crispy, moist and succulent is how I would describe it. 

Feel free to add some potatoes and carrots around the bird it if desired or serve that separate on the side.

If your wanting to feed more than 3 people then you can bake two birds.

Totally up to you just make sure to set your oven to conventional bake in that case.

Oh and don’t forget to keep the carcass/bones to make a chicken stock with and some homemade chicken noodle soup.

Can it get better than this?

Note: It’s very important to preheat your oven prior to cooking the bird, this ensures even cooking.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

Quick and easy recipes

Creamy Mustard Pork Tenderloin

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This Creamy Mustard Pork Tenderloin recipe is a lot like Pork Diablo Tenderloin, diablo in Spanish means the “Devil”.

The only difference with my recipe is we are omitting the cayenne pepper which gives this recipe that extra heat.

However we are still using a mustard & horseradish mixture which gives this recipe just the right amount of heat that most people would like.

There really is not much too making this recipe either, since everything is done in the same pan.

Just make sure your using a pan that can go from the stovetop to the oven. 

I prefer my recipe much better to the traditional pork diablo, I hope you do too!

Plus we are making this one more creamy, which goes great served along some plain rice.

And your favorite vegetable to make this a full meal.

The vegetables that pairs really well with this dish are brussel sprouts or asparagus. 

Wanting to feed more people simply double up the recipe with my easy to use recipe adjust above.

If you are wanting less of a sauce you can half the chicken stock, however I do not recommend that because the sauce goes so well over plain rice. 

Feel free to add 1 tsp of cayenne pepper if your wanting more heat to this pork.

Defiantly one of our favorite dijon mustard & horseradish mixtures. 

 

We hope you enjoy our latest recipe creation 🙂

Till next time see you in the kitchen

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

Chicken, Curries, Dinner ideas, Quick and easy recipes, Skip the takeout

Green Thai Curry with Chicken, Peppers and Bok Choy

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Today I’m sharing with you a recipe for an excellent Green Thai Curry, which has chicken, pepper and bok choy in it. 

I could eat Green Thai curry each and every day, I’m not kidding I love it that much. 

And the good thing is it’s also very healthy and quick to make. 

Today I’m sharing with you a recipe for this chicken, pepper and bok choy curry.

For this soup you will want skinless chicken breasts, red and yellow peppers and fresh bok choy.

And of course the green thai curry paste which has the traditional ingredient of “Lemongrass”, “Galangal” and “Kaffir lime leaves” in it.

I like to also add a few frozen kaffir lime leaves to the curry, even though there is some in the paste I find it adds a nice touch. However if you prefer, you can squeeze the juice of half a lime in at the end instead.

So I will leave that up to you, frozen kaffir lime leaves can be purchased in bulk at many asian groceries.

One bag typically lasts me well over 50 different curry meals, so it’s wise to pick up a frozen bag for whenever the thai curry craving hits.

Now there are plenty different ways to make Thai curry, and that is because you can add just about any type of vegetable or meat protein to it. 

However the techniques are always the same and the main ingredients always consists Coconut milk along with “Green Thai Curry Paste”, which already has the traditional ingredients of “Lemongrass”, “Galangal”, and“Kaffir lime leaves” and Bird’s Eye Thai chilies in it.

If you want more heat you can add more Bird’s eye thai chilies to the soup, however I recommend not to as it will be very hot. I just did in this dish for added color, and to make it pretty.

Now if you are not familiar with all those ingredients, Bubba says don’t fret, you can find them all at your local asian grocer or right in the international aisle at your local grocer which will sell it in packages and or jars (see picture) below for our favorite Green Thai Curry paste”.

Even though we use the premade “Green Thai Curry paste” in this recipe, which has crushed Kaffir lime leaves, I also like to add a few more kaffir leaves and I always keep them on hand in my freezer for whenever I am making anything Thai.

I find it really enhances the dish, however you do not have to since they are in the “Green thai curry paste” already and the lime squeezed in at the end adds that element of tang that is needed.

Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these Thai dishes at home. Literally you can have them on the table in under 30 minutes.

Bubba recommends picking up this paste at your local grocer, it’s our favorite and goes a long way.

Keep in mind a good coconut milk, will be half solid a half watery.

One that is all watery does not work as well for this dish, typically organic varieties or thai have the best products. 

Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.

WHAT IS IN GREEN THAI CURRY

  • Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic or traditional thai milk varieties have the best products.
  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Green Curry Paste” can be found in most Supermarkets, Thai Green Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.


I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Chicken, Date Night, Dinner ideas, Quick and easy recipes, Skip the takeout

Chinese Chicken Broccoli Stir fry

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This Chinese Chicken Broccoli Stir fry takes less than 30 minutes to make too, I know you will LOVE it! 

IS CHINESE CHICKEN BROCCOLI HEALTHY

Heck yes, this recipe is packed full of lean protein and low calorie leafy green vegetables!

This dish is simmered in an authentic chinese sauce and is sure to remind you of being at your favorite chinese restaurant. 

The first time I tried Chinese Broccoli, was a few years back. I saw it ordered by a couple at the table next to me.

I then asked our server, what was that?

The waitress said “Gai lan” with a strong accent, I said Gay lan?

She said YES “Gai Lan” it’s Chinese Broccoli, do you want? 

YES please!!

Then it came to 0ur table in a creamy hot chinese sauce and I was hooked.

I have always liked Broccoli but this stuff was even better! 

This dish can be made with beef too which is also amazing. 

Plus, I was pleasantly surprised to find out it carries all the same health benefits as the common broccoli that most of us are more accustomed to.

Over the years, I have experimented with cooking Gai Lan.

Though it is excellent served on it’s own, this has to be one of my most favorite ways to serve it.

I don’t know why I used to be intimidated by chinese cooking, I guess it was because it was not something I was ever accustomed to making.

However I’ve now learned that true chinese cooking is pretty simple, you just want to make sure your using the right sauces and techniques to produce an authentic dish.

HOW TO MAKE CHINESE CHICKEN BROCCOLI

  • The trick when cooking this dish is to not overcook the broccoli, because you want it tender yet crisp.
  • And to do that, bring a pot of water a medium boil and then simply place the washed chinese broccoli it in to boil for no more than 2 minutes.
  • Remove it immediately and place it directly in a pot of cold water to cool down. Simple enough eh?
  • The last time the broccoli will see direct heat, is at the end of preparing this dish. Where you will mix it together with the chicken and sauce allowing it to simmer before serving.
  • For the cabbage you want to place it in the boiling water, 2 minutes before the Chinese Broccoli this gives it the perfect time to tenderize while not overcooking the broccoli. 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Dinner ideas, Quick and easy recipes, Seafood, Soups & Stews

Thai Seafood Soup (Tom Yum Talay)

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One of Thailand’s most popular soups is this Thai Seafood Soup also known as (Tom Yum Talay). This sour soup is packed with amazing flavors that you’re sure to love.

I had a bit of a hard time finding the traditional ingredients of lemongrass, galangal and kaffir lime leaves that make up this delicious Soup.

However, he managed to track down an old friend who now works close to this new Asian market.

Who directed him to all those ingredients we needed there.

You can try cooking this soup the traditional way with “Galangal”, “Lemongrass”, and Kaffir Leaves which most Asian markets carry.

Otherwise you can simply purchase a bottle of “Tom Yum paste” which most major groceries stores carry and create the same soup.

The Thai word talay or taleh means ‘sea’ and refers to the seafood in the soup. You can use a combination of seafood if you like, however in this recipe we will be using SOLE fish.

Either way this soup will turn out great whichever method you choose. We recommend that if your wanting to cook it from scratch then you should  buy all the Thai ingredients if possible frozen. 

Because they can be stored in the freezer for the next time your going to make this soup. So if you like Thai food as much as we do, don’t be afraid to make it yourself.

Once you do it once or twice it becomes like second nature. And  tastes just as good as those from your favorite restaurant, if not better. 

One of my favorite thai soups of all time

Lemongrass, Galangal and Kaffir lime leaves, along with Thai Red Chili Paste can be found in most Asian grocery Tom Yum Soup Paste can be found in almost any Supermarket.

What I do is buy my “Lemongrass”, “Galangal” and “Kaffir lime leaves” in frozen packs that my Asian grocery carries. This lasts much longer, and enables me to make many different Thai dishes before I need to restock.

Notes:

  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring
  • Want more heat, simply add in more Thai Bird’s eye chilies or Thai Chili Paste.
  • Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.
  • You can use brown/white button, cremini, and oyster mushrooms for this recipe.
  • You can use Sole, Shrimp or Tilapia fish for this soup.

 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!