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Mexican Chicken Soup

Warm and hearty for a cold day in March in Canada. Serve with a side of Cast Iron Cornbread.

A wee bit of a tip … to get the full flavour of this soup I encourage you to make it as the recipe shows, with roasted tomatoes, and all the spices and toppings. If not, the soup is just going to taste like regular chicken soup and you’re going to say “What the heck?!? This is just regular chicken soup!”


  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, diced
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 Tbsp tomato paste
  • 4 c chicken stock
  • 2 c shredded rotisserie chicken
  • 1 can (398 ml) fire-roasted tomatoes
  • 1 can (341 ml) corn kernels or 1 c frozen corn niblets
  • 1/2 c…

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Irish Beef Stew

What makes a stew Irish? Must be the Guinness. Serve with a big hunk of Irish Bannock on the side.


  • 1/2 c all purpose flour
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 1 1/2 lbs stewing beef, large dice
  • 2 Tbsp olive oil
  • 1 whole onion, large dice
  • 3 garlic cloves, minced
  • 1 c carrots, large dice
  • 2 medium potatoes, peeled and large dice
  • 1 c celery, large dice
  • 1 c white mushrooms, quartered
  • 2 Tbsp tomato paste
  • 1 c stout or Guinness beer
  • 2 c beef broth
  • 1 (28 oz / 796 ml) can diced tomatoes
  • 1 tsp fresh thyme (best hack for always having fresh herbs)
  • 2 whole bay leaves
  • salt & pepper


  1. Combine flour, 3/4 tsp salt and 3/4 tsp pepper in a large freezer bag. Toss in beef to coat.
  2. Heat 1 Tbsp olive oil in a large pot. Place flour-coated beef in…

View original post 139 more words

Chorizo & Veggies Stir Fry


Stir fries and one pot dishes are quickly becoming a favorite of mine. It is easy to make, it is quick, delicious and easy to clean up after. In this stir fry, I use many ingredients that complement each other very well. I use spicy chorizo as the texture goes very well with the crunch of the chickpeas and the bell pepper. You can use any other sausage or protein of your choice. Onions provides the sweetness in contrast to the spiciness of the green chilies and red chili flakes. This dish can be prepared in about 15 minutes once the ingredients are assembled and it goes great with rice or flatbread.
Quick Stir fry with chorizo, chickpeas, onions, bell peppers, olive oil and fresh mint leaves
Chorizo Sausage-2
Bell pepper-1
Cumin seeds-1tsp
Canned Chickpeas-1/2 can
Green chilies-5
Minced garlic – 1tbsp
Red chili flakes-1tsp

View original post 140 more words

Potluck Lasagna

jovina cooks

This dish is always a big hit when I take it to a potluck dinner.

Meat Sauce


3-26-ounce containers chopped Italian tomatoes
¼ cup extra-virgin olive oil
1 onion, diced
2 large garlic cloves, peeled and chopped fine
1 pound ground beef
1 pound meatloaf mix( pork, veal, beef)
1 lb Italian sausage, casing removed
1 teaspoon salt or to taste
½ teaspoon coarse black pepper
1/4 cup tomato paste
1½ teaspoons dried Italian seasoning
½ teaspoon crushed red pepper flakes

To prepare the meat sauce
Heat the olive oil in a heavy 4 to 5-quart pot over medium heat. Add the onions and cook, stirring occasionally, until golden, about 8 minutes. Make a little room in the center of the pot, add in the garlic and cook, stirring, until the garlic is lightly browned, about 2 minutes. Add the ground beef, meatloaf mix and pork sausage and season…

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Simple Pork Stew

How I Cook — by Graham Stewart

1FB3213D-FD18-4653-A4D2-F9F9BA9C4FA0Since we had brought a pork loin when I split it up I turned some into stew meat. Stew whether beef, chicken, or pork is  just comfort food. If I had to rate my top ten of meals stew would make the top ten. Not sure of why I like it so much just know I enjoy making it and eating it makes me feel good. There are really no rules to stew, you can put what you like in it. What ever you do you end up with a good meal. I had some mushrooms left from making ramen so they got thrown in the pot. Had leftover diced tomatoes from making chilli so added them also. Once you have browned the meat anything else is fair game for stew. The other healthy part of what makes stew a great meal is the vegetables are five times the amount…

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Beef Short Ribs & Root Veggies


By Angelika Hanna


Prep Time: 10 min

Cook Time: 3 h

Total Time: 3 h 10 min

Yield: 6 servings

Cuisine: North American/Canadian

Author: Angelika Hanna /Zest4Food


  • 4 pounds beef short ribs, cut into 2- to 4-inch pieces
  • 1 tbsp canola oil
  • 3 carrots, halved and cut in thirds
  • 1 parsnip, halved and cut in third
  • 2 medium-sized onions, quartered
  • 1 head garlic, halved crosswise (optional)
  • 2 tbsp tomato paste
  • 3 cups full-bodied red wine (f.ex. Cabernet Sauvignon)
  • 2 springs rosemary
  • 6 springs thyme
  • 2 bay leaves
  • 1 jalapeno pepper, whole
  • 2 cups beef stock
  • 12-14 button mushrooms (small cremini)


  1. Sprinkle the short ribs with salt and pepper (both sides).
  2. In a large pot or Dutch oven, heat the canola oil over medium-high heat.
  3. Add the ribs and cook about 6 – 8 min until browned. Remove from…

View original post 95 more words