Thanks to my parents and their background, I grew up eating all kinds of cheeses. We French people are the ones who eat the most cheese in the world… it’s a love affair! I’ve always had a few different kinds of cheeses in my cheese drawer in the refrigerator; from soft to hard. I also have a couple in my freezer which I will explain later.
Since David and I have been together, he cannot believe how much cheese he has eaten. When we met, I told him about the nickname given to me by my friend Richard which is Minnie Mouse. Now with that name tag that should’ve told him a lot about my cheese consumption… lol!
Is cheese good or bad for us? I’m definitely the wrong person to ask but apparently cheese is good for us because it is high in calcium. On the other hand, the high saturated fat increases the risk of cardiovascular disease, high blood pressure and type-2 diabetes without including lactose intolerance and milk allergies. Having said that, would I stop eating cheese… of course not! I’m in love with cheese although I tried a few times to break off with it – we always get back together!
I love almost any kind of cheese and the blue ones are no exception! From mild to strong, I find their flavors so deep and decadent in different recipes, it makes the dish so luscious! There’s a condiment I like to make for different purposes and it is my Blue Cheese Dressing. I use it as a dressing (try my Bacon Wedge Salad recipe) as well as a dip for my chicken wings or veggies.
As I mentioned in my intro, I store a couple kinds of cheese in my freezer. Why you ask?. When a recipe calls for grated cheese or chopping it into small pieces, frozen soft cheeses are easier to handle and less messy. Grating or chopping is a breeze by using this simple little trick.
This Blue Cheese Dressing recipe is so quick and easy to make, it is almost a sin to not make it at home! The freshness of the ingredients will enhance your dish and trust me, after trying this recipe, you won’t go back to store-bought again! Bon Appétit!
Another Thanksgiving that went relatively well! I wasn’t overly stressed, nothing got burned, all the dishes got ready at the same time and everyone had a great time. When my last guest left, I was tired but happy… it was another successful night at our place!
Each year I buy a big turkey so we can have a lot of leftovers. I’m sure many of you don’t want that – just a couple of dinners and that’s it! The reason why I want leftovers is to make more recipes with them. Everything is already cooked so reusing the ingredients for other dishes makes the task easier and faster. In a way, I’m like most of you – after reheating the leftovers for a couple of nights, I’m ready to have something else. There’s a recipe I have to make each time “the big bird” is on the menu and it’s my Turkey Pot Pie!
Turkey Pot Pie is a simple dish with so many flavors. The “I don’t want to eat turkey again for dinner” turns into a “yum… can I have more, please”! This delicious recipe has great fresh ingredients such as vegetables, spices and herbs cooked in a beautiful creamy sauce. This is one of those recipes that elevates turkey leftovers to a whole new level. It can also be frozen to enjoy later.
I really love this recipe and have no problem looking forward to leftovers just so I can enjoy this yummy dish again! Don’t be afraid of that humongous pile of turkey meat… there’s a flavorful solution to use it all up! Bon Appétit!
When I was living in Toronto, there was one thing a few of my girlfriends and I loved to do. It was to go out for “tapas” and a couple cocktails/wine for Happy Hour on Wednesdays around the entertainment district and downtown core. Besides being very social, what I really liked about these little plates was to sample a few all at the same time. Of course, we tried not to order the same things so we could have a wider range to try. That was fun!
Most appetizers are fun to share and calm your hunger until the main course. It also sets the tone for dinner. Every time I have a dinner party at my place, I can’t imagine not serving an appetizer to my guests. It’s somehow brakes the ice, brings people closer and opens conversation more easily. Although we don’t need these reasons, once in a while David and I like to share one during mid-afternoon with a chilled glass of Chardonnay or Pinot Gris.
Whatever the reasons are for serving an appetizer, the quicker and easier the better… after all you want to focus on the main course more than on your appy, right? On the other hand, you still want to serve something tasty and yummy. I’ve got the perfect recipe for you. From start to finish, this chip dip is ready to enjoy either with tortilla chips, bread or crackers. The flavors are very Californian; crab, artichokes and roasted red pepper!
Next time you’re hesitant about what to serve your guests for an appy, don’t search any further and serve this delicious simple dish. You’ll see how fast it disappears. Bon Appétit!
It’s another year and here’s another Canadian Thanksgiving and celebrations will take place this weekend with family and friends. Turkey is on the menu for most of us and all the goodies that come with it; mashed potatoes, gravy, cranberry sauce, stuffing, Brussel sprouts and much more. One item that always figures on my Thanksgiving menu is squash! It is incredibly tasty and easy to make.
There are so many varieties to choose from when it comes to squash. Just to name a few, there’s butternut, zucchini, pumpkin, spaghetti and the one I like to use for my side dish on Thanksgiving dinner is acorn also known as pepper squash or Des Moines squash.
From the botanic standpoint, squash is technically a fruit but we like to treat it as a vegetable. Fruit or vegetable, this produce is very good. Its nutritional values have a pretty long list of health benefits such as vitamin A, C, E, B6 as well as minerals such as magnesium, manganese, potassium, calcium, iron and copper. Squash has important anti-inflammatory and antioxidant components and is a great immune system booster. Integrate squash more often into your diet by using them in salads, substitution for pasta, dessert and side dishes like this recipe in today’s video.
My Squash à la Canadienne is very easy to make and you can prep this side dish the day before or early in the morning. You can add some finely chopped bell peppers in it but David and I prefer it simple. This is a side dish that everyone will enjoy so be prepared to make a lot because it disappears fast!