Best Tourtiere Recipe

This Best Tourtiere Recipe also know as Tourtiere de Maman is a Canadian meat pie that is spiced. And is the perfect recipe to accompany your holiday festivities.

Looking for another festive dish? Then your gonna want to try my Baked Holiday Ham dish or my Beef Mushroom Wellington or even my Recette Sheppard’s Pie.

Gather your friends and family to enjoy a stress-free comfort meal, with my French Canadian Tourtière

WHERE DID TOURTIERE ORIGINATE

Tourtiere originated from Quebec from as early as 1600.

And is traditional served during the Christmas holidays.

IS TOURTIERE FRENCH

Yes, French Canadian.

WHEN IS TOURTIERE EATEN

Nothing beats this pie on the table on Christmas day, well next to some mashed potatoes and gravy of course. Or my popular Shredded Brussel Sprouts recipe!

Tourtiere spices

1 tbsp Savory
1 tsp Ground cloves
1 tsp Ground Cinnamon
1 tsp Sage
1 tsp Thyme
1 tsp Celery Salt
1 tsp Season with salt and pepper

Note: not everyone likes Cinnamon in there meat pies, so to each there own.

How To Make Canadian Tourtière

Start with a pyrex baking dish that is 9.5 x 1.6 deep.
Then make the butter crust (see recipe card)
And the pie filling
Stuff the Tourtière and bake at 375 f for 45 minutes till golden brown.

CAN TOURTIERE BE FROZEN

Yes, as long as the meat that was used was fresh not frozen to begin with.

So how do I know how to make a traditional Tourtière you may be asking?

Well, I am Canadian, but not Acadian. And have strong French roots on one side of my family.

What is Acadian you may be asking? Acadian peoples originate from eastern Canada.

They actually are the ones who created this recipe to begin with. Then the French out there ran with it and it is now known as a French Canadian or Acadian dish.

This particular recipe for my best Tourtière Pie has been past down from my Great Grandma who was 100% French Canadian. And her ancestors are all from Newfoundland and Labrador territories.

I have been gifted with her original recipe which was hand written by her a few decades ago.

And, so I had to share it all with you here.

Growing up Canadian, I was influenced by many cultural groups and thus foods so it wasn’t like I stuck to just one type of food then or now.

However I’ve appreciated all that was taught to me along the way.

One fond memory I do have is that of my great grandma and grandma both in the kitchen together making Tourtière right before Christmas.

I must have been somewhere from 5-10 years old then. And I never knew how precious that memory would be for me as my great grandmother past shortly after.

I also remember enjoying this dish during Christmas dinner over the years as my aunts always carried the tradition of making it.

HOW MANY PEOPLE DOES A TOURTIERE MEAT PIE SERVE

One pie typically serves 8-10.

Over the years this recipe has been changed across the generations and each family does prepare it somewhat differently. In eastern Canada, most people there use pork or even rabbit in this pie.

Oh and be sure to serve this CANADIAN TOURTIÈRE with a dollop of Ketchup. The kids will love that addition too.

PS: don’t skip on the potatoes they really help to hold the pie together. I hope you give it a try this holidays season and let me know what you think.

Could you serve a traditional French Canadian meat pie this Christmas? Could your family like it more than the more traditional Turkey? I would love to know.

Wishing you and yours a Merry Christmas!

Let it Snow, Let it Snow, Let it Snow!

WHICH WINE WITH TOURTIERE

Whites, sparkling or reds all go with them a tourtière pie.

Note: You can freeze this ahead of time, and bring it to any gathering to bake fresh.

WHAT TO SERVE WITH TOURTIERE

Cranberry Sauce with Orange Juice

Beef and Mushroom Wellington

Instant Pot Garlic Mashed Potatoes

CRANBERRY STUFFING RECIPE!

Be sure to try these tasty recipes below!

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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

Quick and easy recipes, Vegetarian

Pico De Gallo Salsa

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I just realised that I have not yet shared my recipe for homemade Pico De Gallo Salsa with you guys yet. This is a must try recipe for those who love salsa dips!

Made from chopped tomatoes, onion, cilantro, jalapeños peppers, lime juice and seasoned with salt. Traditionally white onions are used, however red go well too.

Pico De Gallo, in Spanish means ‘beak of a rooster’ and is believed to originate from the resemblance of the way a rooster pecks in his food to make it edible.

And the chopping of the ingredients which also prepares a very colorful salsa which resemble the colors of a rooster’s feathers.

You can adjust it to your taste, some people like to load up on Cilantro while others prefer just a little bit of it in the salsa.

My recipe calls for a fair amount, along with 1/2 of a Jalapeno pepper which gives it just the right amount of heat.

This salsa is very fresh and tastes 10x times better than any store bought kind.

So there really is no comparing it to any other type of salsa you may have tried.

I make this allot, I mean allot. Pretty much any time I make a Mexican themed dish, I will whip this up on the side.

Takes less than 10 minutes to prepare and stores great for leftovers the next day!

Thank you MEXICO for sharing this amazing recipe with the us. Buen provecho!

When making this simple salsa, make sure to drain most of the liquid out of your tomatoes otherwise it will become mushy to fast.

I recommend using roma tomatoes, that way there is no liquid to drain.

You can serve this with your favorite tortilla chips for a healthy snack or use it as a side or filling for your tacos, fajitas, burritos etc.

Looking for a recipe to pair this with? Try my Pulled Pork Carnitas Mexican Tacos or Slow Cooker Mexican Chipotle Fajitas.

Looking for another Pico De Gallo Recipe? Try my “Cabbage Pico De Gallo” here.

These are some of the best Salsa in the WORLD!! I kid you not.

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, Date Night, Dinner ideas, Meal Prep, Pasta, Quick and easy recipes

Spicy Tuscan Chicken

These Chicken Breasts are smothered in a creamy, parmesan sauce and served over a bed of egg noodles. This is definitely my favorite way to make Tuscan Chicken.

If you have ever been to the Olive Garden, this recipe is definitely a fan favorite. However mine cuts the fat in half by adding 1 cup of half n half cream, not two.

So instead of adding another cup of cream we are adding 2% milk and then some sour cream too. Plus I find doing so makes this dish taste all that much more creamier.

And who doesn’t like creamer meals with less calories than the original?

Also we are spicing it up a little by adding in some red chili flakes that really kick this recipe up a notch. And if you ask me it tastes way better than in the restaurant.

This recipe can serve a large family in a short period of time and also does well as leftovers or packaged into meal prep bowls for the weeks lunches ahead. Creamy, and oh so satisfying this is sure to hit the spot if your craving something fancy for dinner tonight.

I like to serve this dish over a bed of large egg noodles, they just go so well with the sauce. Of course you can add just about any type of pasta, so I will leave that up to you.

Just make sure to cook the pasta separately then add the dish on top once everything is cooked. This dish is very satisfying, both as a lunch dish or to serve as main meal. You can prepare this dish with turkey also, however it really tastes that much better with chicken.

Once the chicken has browned and cooked throughout on both sides, remove it and set aside for later. Then in the same frying pan add the crushed garlic and diced sun-dried tomatoes, slimming till fragrant.

Then pour one cup of half and half cream, along with 1 cup of %2 milk, 4 tbsp of sour cream and 3/4 cup of parmesan cheese and stir to combine.

Add in the spinach and simmer till the spinach has wilted then add back in the cooked chicken breasts and simmer on medium low for 5 minutes.

Turn off the heat and allow the sauce to thicken up some before serving over a bed of pasta. If you end up giving this a give it a try, I would love to know how you liked it. Bon Appetit!

Creamy, tasty and great served the next day as leftovers! This recipe was inspired by Alyssa over at The Recipe Critic

Notes: You can always substitute whole milk or use just 2% in replace of the cream if desired.

MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead.

Appetizers & Sides, Quick and easy recipes

Sauteed Red Cabbage

I don’t know why they call it Sauteed Red Cabbage vs Purple Cabbage, it looks purple to me. How about you? In any event, it’s super delicious when sauteed.

IS SAUTEED RED CABBAGE HEALTHY

Yes, this Vegetable is not only delicious it’s also a super food and important to eat, because of it’s disease fighting properties.

Along the immune boosting benefits that come from the Vitamin C and antioxidants, your sure to feel great when eating it.

Not to mention, the insoluble fiber that prevents constipation and lowers the risk of developing diverticular disease.

And other nutrients that prevent arthritis and osteoporosis.

If that is not more reason to incorporate this amazing vegetable into your diet more often, then I don’t know what is!

CAN I SAUTE RED CABBAGE

Yes, that is what this recipe is all about. So forget boiling this recipes is the trick to the most delicious red cabbage recipe ever.

SAUTEED RED CABBAGE WITHOUT VINEGAR

You defiantly can, however the vinegar does give it a better taste if you ask me.

This dish can accompany just about any type of meal or can be enjoyed on it’s own.

The balsamic vinegar gives the cabbage a nice tang, along with the butter and olive oil that help to balance the flavors.

These two oils really add a nice element so be sure not so skip on them.

Some people like to add sugar to this particular dish, however I don’t. I find the balsamic vinegar once cooked off, gives a great flavor.

Really there is not much to it, besides chopping the head of cabbage in half and cutting each pieces diagonally into slices.

Then sauteing it all together in one pan on the stove top till tender, approx 15 minutes. We hope you give it a try, and let us know how it turned out for you.

Notes: You can omit the butter and just use olive oil to if desired. Also you can add 1 tbsp of sugar if your wanting a more sweet dish.

Learn more about the benefits of Red Cabbage here: Red Cabbage Benefits

Eat as much as you want, no guilt here!

MEAL PREP IDEA: Make this recipe along with my other recipe for “Oven Baked Lemon Chicken” and make a few super healthy meal preps for the week ahead.

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!

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