Tuscan Garlic Chicken

Easy recipe for a weeknight!

Get the recipe here.

 

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Pumpkin Cassoulet with Carmelized Onions and Roasted Garlic — the fashionista cook

It’s that time a year for pumpkins! I served it as a side dish to a grilled chicken. But, it can also be a great vegetarian dish. You do need extra time to make this, it does require at least an hour of baking. For the recipe click here.

via Pumpkin Cassoulet with Carmelized Onions and Roasted Garlic — the fashionista cook

Recipe | Halloween brownie cupcakes with orange and green sponge and buttercream swirl — Art and Soul

These brownie cupcakes are a colourful, easy Halloween bake While scouring the internet for Halloween baking inspiration, I came across the idea for these brownie and sponge cupcakes at two sisters. They manage to get a much stronger orange colour in their sponge – they must have better food colouring! I used my own recipes […]

via Recipe | Halloween brownie cupcakes with orange and green sponge and buttercream swirl — Art and Soul

Fish Chowder from Fundy, New Brunswick, Canada

Found this great little cookbook while visiting New Brunswick, Canada this month. We got the chance to have lunch in the quaint coastal town of Fundy, known for the fish chowder.  I believe this may be the recipe. It is absolutely delicious! The directions does state to put all the ingredients together at the same time however, I cooked the onions and vegetables  first before putting in the fish.

Adapted from Flavors of New Brunswick from Karen Powell.

 

Fundy Fish Chowder

  • Servings: 4 to 6
  • Print

IMG_0674

 

Ingredients

  • 2 pounds while fish, cubed
  • 1/2 pounds salmon, cubed
  • 1 cup baby clams, canned with juice
  • 1 cup baby shrimp, canned or fresh
  • 1/2 cup dry white wine
  • 4 cups chicken stock
  • 2 cups evaporated milk
  • 2 cups potatoes, peeled and cubed
  • 1/2 cup red pepper,  minced
  • 1/2 cup mushrooms, minced
  • 1 cup celery, minced
  • 1/2 cup onion, minced
  • 1/2 cup carrots, peeled and diced
  • 1/8 cup bacon, cooked and crumbled
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried dill

 

Directions

Place all ingredients in a deep pot. Simmer over low heat for about an hour, stirring often.

 

 

Autumn inspiration — Cooking Without Limits

September was a really warm month, more like a summer month not autumn. In the last 2 days we start feeling that fall has come around so I was thinking about fall recipes that make my rainy days happy. Baked brown sugar pumpkin with mushrooms Boletus mushrooms cream soup Beetroot and chickpeas burger Skewers Risotto […]

via Autumn inspiration — Cooking Without Limits

A Fall favorite – Tuscan-inspired butternut squash soup — The Art of Being Fabulous

I can eat soup any time of year, no matter how hot it is; but Fall soups are some of my favorites! Here’s a recipe for a wonderful tasting soup. Tuscan-inspired butternut squash soup Makes: 4 servings Total time: 1 hour, Cook time: 45 minutes Prep time: 15 minutes Ingredients 2 cups (16 ounces) of […]

via A Fall favorite – Tuscan-inspired butternut squash soup — The Art of Being Fabulous