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Dinner ideas, Pasta, Soups & Stews

Tortellini Kale Sausage Soup

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This Tortellini Kale Sausage Soup is one of those soups that you will want to make a big old pot of and enjoy over a few days. 

Believe it or not but this soup even tastes better the second day, it’s absolutely delicious! 

I have always loved Italian type soups and have been testing out a few of these tortellini sausage recipes over the past year. And decided to finally share my favorite version of it with you today! Mine is pretty similar to allot of those Italian Tortellini soup recipes you will find out there.

However mine has a few differences such as mine will use kale instead of spinach and celery instead of the carrots.

Not to sure why almost all Italian tortellini soups call for carrots these days, but to me that is so wrong. Oh and mine also has a fair amount of parmesan cheese and absolutely “no cream”.

The tomatoes and cheese will make it creamy enough!

I like to use canned tomatoes because it really helps to make this soup super creamy without all the extra fat. I do not recommend using chunked canned tomatoes as some other recipes will have you.

Unless you want a stew not a soup!

Also if you are planning to enjoy this soup over a couple of days, then you will want to add one more cup of chicken stock since the tortellini tends to soak it up overnight. 

I really like to use “spicy italian sausage” for this recipe. Trust me you won’t even notice the spice, however if you cannot get your hands on it.

Then I would recommend adding in a pinch of red pepper flakes.

You do want a little kick added to those crushed tomatoes, it really helps to pick up the flavor.

So that is about it along with some onions, celery and extra spices you too can be enjoying one of the best bowls of Tortellini Kale Sausage Soup.

Also you can use “Passata Sauce” in replace of the stewed canned tomatoes if you desire. Both products work very well for this soup, so it’s totally up to you!

So if your craving a soup to warm you up, but also want a hearty meal. Then this Parmesan Tortellini Kale Sausage Soup will hit the spot!

Notes: Also keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. This soup can store in the fridge for up to 3 days and or freeze for up to 3 months.

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, Curries, Dinner ideas

Jamaican Chicken Curry Recipe

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I’m happy to share this delicious Jamaican Chicken Curry Recipe with you today. It is not only easy to make, it also takes less than 30 minutes to prepare. 

Looking for another Jamaican recipe? Try my Jamaican Pepper Shrimp

If you prefer to make this recipe with Shrimp try my Jamaican Curry Shrimp made with coconut milk.

YOU CAN FIND THE POWDER I USED IN THE LINK BELOW ALONG WITH THE SCOTCH BONNET SAUCE 

 

IS JAMAICAN CURRY CHICKEN SPICY

Yes, it has hints of spice for sure. Because you are cooking it in curry spice and scotch bonnet peppers. 

This recipe is definitely one of my favorite Jamaican dishes.

Well that is next to curry goat, both are prepared the pretty much the exact same way too.

It is sooo good, I could eat it each and every day. And sometimes will make enough so that I can enjoy it over a few days.  

WHAT DOES JAMAICAN CURRY CHICKEN TASTE LIKE

I would describe it has having tender pieces of chicken that are simmered in creamy curry flavors. 

I was lucky enough to spend some time in Negril, Ocho Rio and Montego Bay a few years back during one of our frigid Canadian winters.

And hope to go back again sometimes soon, the people, landscapes and culture was really amazing.

Not to mention the food, which is way too good to even explain. So as soon as I had the chance to prepare it myself, I did. 

I hope you like this dish as much as we do. 

HOW MAKE JAMAICAN CURRY CHICKEN

You can cook it several ways:

  • Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps.
  • Stove Top: Cook covered on low for 60 minutes. – after following the initial steps.
  • Slow Cooker: Cook covered on low for 8 hours. – after following the initial steps. 
  • FOR THE MARINADE: In a resealable container, mix together the lemon juice, cardamom, cumin, turmeric, curry, thyme, black pepper. Add the diced chicken and toss to coat then marinate in the refrigerator for a minimum of 1 hour.
  • FOR THE CURRY: Heat the oil in a large skillet over medium heat or pressure cooker on brown setting. Then add the onions, and cook till fragrant about 3 minutes.
  • Find the remaining steps (below) in the recipe card.

Another recipe, I remember eating was Salty Shrimp.

Which is often served directly from the ladies who sell it daily on the streets in and around many Jamaican towns. 

Oh, and of course. I cannot forget their delicious Roti’s. Which have either Chicken or Goat meat in it!

I never forgot these amazing foods. “As most Jamaicans would say, Di chicken eat good!! = “The chicken tastes good”. So please give it a try for yourself!

You are sure to become a fan!

All over the island you are sure to find similar chicken curry dishes to the recipe here.

Just make sure you purchase the correct curry for this recipe, as it’s the most important part when making a Caribbean curry like this.

This is the sauce I like to use instead of the bonnet pepper. Of course you can use fresh scotch bonnet peppers instead. 

Just be careful as those peppers are fire hot and you can burn your eyes if your not careful. 

Notes: Do not pressure cook chicken with the bones on as this may create lose bones in the curry. Rather use Chicken Breasts instead. 

LOOKING FOR MORE JAMAICAN RECIPES?

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!

Revised:  Published on March 4th, 2018 and updated on November 4th, 2018

Seafood, Soups & Stews

Thick New England Clam Chowder Recipe

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This may be the best Thick New England Clam Chowder recipe you have ever tried.

This is my go to recipe for New England Clam Chowder soup.

It is out of this world delicious!

WHERE DID NEW ENGLAND CLAM CHOWDER ORIGINATE 

It is said to have originate in NYC and was introduced by the French, Nova Scotian, or British settlers.

And this here is truly an authentic clam chowder recipe. 

I know because this is my favorite soup in the whole wide World.

I will eat this all day everyday if I could.

An when I say my version it’s quick to make, I mean it. 

WHAT IS NEW ENGLAND CLAM CHOWDER

It is a milk or cream based clam chowder vs a tomato like another famous chowder called the Manhattan we have all known to love as well.

It is also thicker and made with butter, potatoes, pork in this case bacon, onions and clams.

WHAT DOES NEW ENGLAND CLAM CHOWDER TASTE LIKE

Creamy, thick, sweet and salty. 

HOW IS NEW ENGLAND CLAM CHOWDER MADE

It is really easy rather, you are simply adding everything to one pot to cook.

Dicing and chopping will take the majority of the time then let the pot do the rest.

Want to save some time with this soup?

Simply use frozen yet clams, there will be no shucking here.

You can have a huge pot of this soup ready to serve in 30 minutes time. 

This soup takes me right back to my childhood, where I used to eat this soup religiously.

I hope you give it a try!

However my family never made it from scratch so I had to settle for the canned stuff.

You know the soup that has way more potatoes than clams? 

Oh the things we remember eh!

My parents used to buy those cans for me by caseload because, they knew I would go through a case in less than 2 weeks.

Well looking back I sure was missing out, now I know how to make real clam chowder.

Long gone are the days of eating thick clumpy chowder from a can and having to add extra cream to it to make it creamy.

Clam chowder soup should be creamy and smooth and filled with clams and there juices. 

Not thick and clumpy and filled with mainly potatoes.

And please don’t add carrots to it, why do some people do that anyway? it’s so so wrong.

Yes there are some people who still prefer a thicker chowder and that is fine, feel free to omit the vegetable stock of that is you.

But please don’t add canned clams, using fresh or frozen is best.

The trick to making the best clam chowder is using fresh or frozen clams and cooking them for just a few minutes at the end to prevent them from becoming rubbery.

HOW TO MAKE NEW ENGLAND CLAM CHOWDER SOUP

  • So what are those secret ingredients?
  • Simply Old Bay Seasoning and some Red Wine Vinegar that we will splash in at the end.
  • The Red Wine Vinegar will give it that extra oomph and help tie this soup all together.
  • And clam juice (See below the kind I used for this recipe)

CAN NEW ENGLAND CLAM CHOWDER BE FROZEN

Most defiantly! 

I hope you give it a try and if you do I would love to know what you think, just let me know in the comments below.  

Keep in mind if you wanting a lower fat clam chowder, you can always use all milk and omit the cream.

I would not recommend that personally but if your on a diet of some kind then by all means, it’s your chowder.

Don’t mistake this clam chowder with any other and definitely not it’s counterpart named the Manhattan clam chowder.

Which is good but made with a tomato stock rather than cream. I now make this soup in big batches so that I can enjoy it over a few days 🙂

What soup is your go to in the colder months?

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out!  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!

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

Creamy Coconut Curry Chicken

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This Creamy Coconut Chicken Curry can be prepare on your stove top, slow cooker or instant pot. 

Want another Indian restaurant style recipe? Try my Butter Chicken or my Lamb Curry.

Coconut Chicken Curry can be served alongside some basmati rice or some Homemade Naan Bread!

Love Indian food as much as me? Then your going to want to try my “Eggplant Curry” , BUTTER CHICKEN or my “Chickpea Curry” as well. 

BUTTER CHICKEN 

THIS “BUTTER FENUGREEK NAAN BREAD” RECIPE IS A WINNER!

IS INDIAN CHICKEN CURRY HEALTHY?

Yes in most cases it is, however it really depends on the way it is made. Some curries call for heavy cream and lots of butter.

Like the typically butter chicken recipe that we have all come to know and love.

I love butter chicken just like the rest of you. However I have learned to make it slightly healthier.

Feel free to check out my recipe here for that recipe: Butter Chicken

My recipe here calls for coconut milk and no cream. Making this a very healthy curry option for those trying to watch their calories intake. 

Your family will not believe this dish is being served straight from your kitchen, it’s that good. 

I used to order this type of dish at our local East Indian restaurant, however now I make it often at home. 

You can find the pre-made curry package that I used to make this curry in the AMAZON link below or you can just add in each spice individually if you prefer.

 

This simple curry will impress even the pickiest of eaters.

And will have your family thinking that you either

a) ordered this from your local Indian restaurant or

b) have taken some cooking lessons because it tastes so amazing! 

WHAT TYPE OF CURRY SHOULD I USE TO MAKE COCONUT CHICKEN CURRY

Curry powder is a blend of up to 20 different herbs and spices.

And there are many different type of curries available. Whenever I am making any Indian dish, I like to use a “mild indian curry” or for a hotter curry I will opt for “Madras Curry”.

Both can be found in the ethnic aisle in the Indian spice section!

LEARN MORE HERE ABOUT CURRY: All About Curry Powders

HOW TO MAKE INDIAN CHICKEN CURRY WITH COCONUT MILK

Cooking methods:

  • Simmer on a low-medium heat for 30 minutes on the stovetop
  • Cook in the pressure cooker around 10 minutes or depending on your instructions
  • Cook in the slow cooker from 8-10 hours.

Today, I used my pressure cooker because I was in a hurry to have dinner on the table so I could watch my favorite recorded show on the PVR. 

However this type of dish can be made either way.

This delicious curry is made with boneless chicken breast and simmered in a rich tomato, yogurt, coconut sauce that you’re sure love time and time again.

WHAT IS INDIAN CHICKEN CURRY

Indian chicken curry is the ultimate comfort food for a lot of Indian people.

Typically it is served over a bed of Jasmine rice and is made with chicken, spices, tomatoes and some type of cream. 

As you may know if you have been to my blog before, I LOVE Curry.

So if you like curried foods as much as me then you are going to love this simple recipe too. 

Guaranteed! 

Plus it is a tad different than the average chicken curry recipes.

Feel free to add some cubed mini potatoes to this curry if you like, just omit the rice if you choose to do that. 

Either way this dish will turn out amazing!

SPICES USED IN COCONUT CHICKEN CURRY

  • 1 tbsp Garam masala
  • 1 tbsp Curry powder
  • 1 tbsp Turmeric powder
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Sugar
  • 1 tsp Cayenne pepper powder
  • 1 tbsp or tsp of Salt, according to taste
  • 1 tbsp Kasoori Methi” = “Dried fenugreek” , optional

The green seasoning you see on top of this dish is called “Kasoori Methi” which is basically dried fenugreek” leaves.

It can be found in almost any international isle at your local grocery. See below!

If you cannot find “dried fenugreek” leaves you can just omit it. 

However I find it adds an extra element to the dish that is really nice.

I have shared a few other curry recipes here on my blog, however this is the first one with coconut milk vs cream/milk. So if your lactose intolerant than this dish may be right up your ally. 

WHAT GOES WITH COCONUT CHICKEN CURRY

Be sure to make some basmati rice to serve alongside or if you really want to make it extra special go ahead and make some homemade Naan Bread.

If you end up giving it a try, do let me know in the comments below. I would love to know what you think 🙂

LOOKING FOR AN AWESOME NAAN BREAD RECIPE TO SERVE ALONGSIDE THIS CURRY? Then look no further, I got you covered! My Garlic Naan Bread Recipe is a sure WINNER!

If your a CURRY lover like me… Then you will definitely want to try these other curry  dishes from this website!

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! 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!

Chicken, Curries, Quick and easy recipes

Chicken Korma with Coconut Milk

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This Chicken Korma with Coconut Milk is easy to make and is made with coconut milk as opposed to yogurt. It can be prepared on the stove top in less than 30 minutes or in your pressure cooker in around 10 minutes time. A meal that will have you skipping the takeout every time.

Wanting more delicious Indian Chicken curry recipes? Try my Old fashioned Chicken curry or my Pakistani Chicken Curry. And even try your hand at some Homemade Naan Bread!

Your family will not believe this dish is being served straight from your kitchen, it’s that good. 

I used to order this type of dish at our local East Indian restaurant, however now I make it often at home. 

This simple curry will impress even the pickiest of eaters. 

And will have your family thinking that you either a) ordered this from your local Indian restaurant or b) have taken some cooking lessons because it tastes so amazing! 

You can by a pre-made Korma spice mix and make this dish even easy to make for yourself!

See the mix that you can use instead of all the individual spices listed below in the recipe card.

IS CHICKEN KORMA HEALTHY? 

Yes in most cases it is, however it really depends on the way it is made. Some curries call for heavy cream and lots of butter.

Like the typically butter chicken recipe that we have all come to know and love.

I love butter chicken just like the rest of you. However I have learned to make it slightly healthier. Feel free to check out my recipe here for that recipe: Butter Chicken.

My recipe here calls for coconut milk and no cream. Making this a very healthy curry option for those trying to watch their calorie intake. 

HOW TO MAKE CHICKEN KORMA WITH COCONUT MILK?

Cooking methods:

  • Simmer on a low-medium heat for 30 minutes on the stovetop
  • Cook in the pressure cooker around 10 minutes or depending on your instructions
  • Cook in the slow cooker from 8-10 hours.

Today, I used my pressure cooker because I was in a hurry to have dinner on the table so I could watch my favorite recorded show on the PVR.  

However this type of dish can be made either way.

This delicious curry is made with boneless chicken breast and simmered in a rich tomato, coconut sauce that you’re sure love time and time again.

WHAT IS CHICKEN KORMA?

Chicken Korma is a popular dish that originate from Indian, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce. 

Chicken Korma is the ultimate comfort food for a lot of Indian people. And is typically served over a bed of Jasmine rice and or naan bread. 

As you may know if you have been to my blog before, I LOVE Curry.

So if you like curried foods as much as me then you are going to love this simple recipe too. 

Guaranteed! Plus it is a tad different than the average chicken curry recipes.

SPICES USED IN COCONUT KORMA

  • Curry Powder
  • Garam Masala
  • Turmeric
  • Ground Coriander
  • Ground Cinnamon
  • Ground Cumin Seed
  • Ground Cardamom
  • Freshly Ground Nutmeg
  • 1 tbsp Salt
  • 1 tbsp Kasoori Methi” = “Dried fenugreek” , optional

The green seasoning you see on top of this dish is called “Kasoori Methi” which is basically dried fenugreek” leaves. It can be found in almost any international isle at your local grocery. See below!

If you cannot find “dried fenugreek” leaves you can just omit it. However I find it adds an extra element to the dish that is really nice.

I have shared a few other curry recipes here on my blog, however this is the first one with coconut milk vs cream/milk. So if your lactose intolerant than this dish may be right up your ally. 

WHAT GOES WITH CHICKEN KORMA?

Be sure to make some basmati rice to serve alongside or if you really want to make it extra special go ahead and make some homemade Naan Bread.

I will share my favorite Naan bread recipe with you all on this blog very soon  so stay tuned

If you end up giving it a try, do let me know in the comments below. I would love to know what you think 

If you LOVE curry as much as me, simply go ahead and search my site for more of my curry recipes.

Inspired by: thewanderlustkitchen.com

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! 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!

 

Chicken, Dinner ideas

Easy Baked Lemon Chicken and Potatoes

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These Easy Baked Lemon Chicken and Potatoes are cooked to perfection and smothered in a lemon, garlic sauce that is sure to impress.

I really like to use mini potatoes when I can for this recipe.

I find they really go well with this type of dish and make it look kind of fancy, don’t you?

Plus they are baked so soft that you can simply mash them with a fork which allows those mini potatoes to soak up all those delicious flavors. 

Looking for another awesome way to bake some Chicken Breasts? You may want to try this recipe for a Moist Baked Chicken Breast. 

Can I make this in my Instant Pot or Slow Cooker?

Absolutely!

And if you like your chicken moist and juicy then you will love this recipe.

In order to make the best baked lemon chicken you will want to start by adding the right ingredients though. 

How to make the best baked chicken and potatoes

  1. Marinate– You want to use the right amount of stock.
  2. Time – You do not want to bake them for more than 50 minutes.

This dish consist of fresh chicken breasts, fresh sage, lemon juice, onions, garlic and mini potatoes.

Oh and 1/2 cup of chicken stock which helps to create the most delicious potatoes.

If you follow those two tips alone you are sure to prepare the best grilled chicken breasts.

Also feel free to use bone in breasts as well, those work for this recipe well also. 

You can serve these baked lemon chicken breasts and potatoes alongside a bed of grilled asparagus, salad or some other vegetable of your if desired. 

Looking for another popular chicken breast recipe? 

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! 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!

Dinner ideas, Quick and easy recipes

Cabbage and Sausage Recipe

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This Cabbage and Sausage Recipe can be ready in less than 30 minutes and is super simple to make.

You may be familiar with Kielbasa sausage which is often served alongside perogies and is known to be a very popular Eastern European dish.

Right? 

This dish is pretty much that just with the addition of the red and orange peppers. And is my preferred take on it. 

Also, I like to add red pepper flakes in here too since it really helps to balance all the flavors out well and gives it a little kick.

In the heat department!

Cabbage and Sausage Recipe

IS

Sweet & Spicy!

Whenever I make this I try to save some for the next day.

That is because it makes for such great leftovers.

Wouldn’t you want this two days in a row? 

I know I do. 

Or how about making a few meal preps for the work week? 

It can be frozen too and reheated as long as the meat was fresh to begin with. 

This recipe is super simple to make as well, you can literally have this on the table in less than 30 minutes.

Feel free to add some cooked rice alongside if desired.

Enjoy!

CABBAGE AND SAUSAGE RECIPE KETO

Yes it is keto! 

If you are wanting to make more than two of these dishes tonight. 

Then you will want to simply double up the ingredients and you can have leftovers too. I hope you enjoy!

If you are looking for another awesome sausage recipe, you will want to try Laurens recipe for a Keto Jambalaya over @https://explorermomma.com

Or some other recipes on my blog include!!

  1. Chicken and Cabbage Stir Fry recipe
  2. Cabbage roll soup
  3. Cabbage Pico De Gallo

DID YOU MAKE THIS RECIPE?

If you make this recipe,I would love to hear about it! You can leave a 5 star review in the comments below! 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!

 
Chicken, Date Night, Dinner ideas, Meal Prep, New Year's, Pasta, Quick and easy recipes

Pappardelle Pasta Recipe

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This Pappardelle Pasta Recipe is absolutely delicious and is made with chicken breasts and mushrooms. 

Looking for more recipes that utilize pappardelle pasta. Try my Lobster Pasta or Pappardelle Bolognese!

WHAT IS PAPPARDELLE PASTA

Pappardelle are long, flat and broad ribbons of egg pasta, that originate in Tuscany, Italy.  

HOW TO MAKE PAPPARDELLE PASTA RECIPE

This dish uses dried uncooked pappardelle pasta, white mushrooms, whole chicken breasts and fresh parsley. 

Which comes in a creamy sauce that is sure to make enhance the flavor of the pappardelle noodles.

This dish is very elegant and would be very impressive to serve to a loved one on any special occasions. 

This versatile dish is so quick and easy to make and can really can be served on any day. 

Last year, me and my partner went out for Valentines day.

And it ended up costing us lot.

That is also because Valentine’s day is one of the most busiest dining nights out of the year.

So of course they are going to charge more, make sense right? 

So in the future I think I will be making this dish at home instead and then pairing it with a bottle of wine. 

Giving anyone a fancy dining experience for two for under $40 dollars.

Oh and expect leftovers because this pasta makes a few bowls 😉

If you’re looking for a vegetarian dish for tonight’s dinner?

Feel free to omit the chicken and just use mushrooms.

You can also add in some spinach if you’d like to replace the chicken!

This dish can be made vegan as sell. 

However you would want to replace the butter, parmesan cheese and whole milk with those vegan substitutes of course.

And of course you can use “gluten free” pasta if your on such a diet.

So really there is no excuse to not indulging once in a while in such an amazing dish.

To make this dish all you will need is one large cooking pot, what can be easier than that.

Since pappardelle pasta noodles are not very starchy it’s okay to throw them in dring the last phases of cooking.

If you are using another heavy pasta, then you may want to pre cook the pasta then through it in at the end instead. 

Squeeze the juice from a lemon overtop before serving and you will be in pasta heaven… Bone appetite!

Looking for a NEW MEAL PREP option for the week. This recipe is perfect for that 🙂

I like to make meal preps with my leftovers. They freeze well too! 

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! 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!

Other pasta Dishes you will love