Great “Game Night” Finger Foods

If staying in sounds like a perfect Friday evening, we’ve got your winning night right here. Hosting a classic game night is one of the easiest parties you can throw at a moment’s notice and is always a blast. Whether you opt for a classic card game, an eerie murder mystery or a rousing game of charades, you can’t go wrong, especially when combined with good friends and seriously good snacks.

Skip the formal dinner party menu – this casual, laid-back affair is all about relaxing and letting loose. Opt for easy yet impressive dishes that players can load onto their plates and enjoy with their hands, no utensils required. These delicious recipes deliver game-friendly finger foods that are sure to fuel the fun.

chicken-nachos-sour-cream

Chicken Nachos

The ideal game night dish if ever there was one. The key to winning nachos is your layering strategy. Chips, cheese, chicken, repeat, will ensure maximum crunch and melty cheese on every single chip. Pop in the oven as guests arrive for a perfectly timed snack.

 

bubbling-sangria

Blushing Bubbly Sangria

Fresh or frozen fruit works perfectly well for this crowd-pleasing batch cocktail that you can make before guests arrive.

 

jalapeno-dip-recipe

Jalapeno Popper Dip

Everyone’s favourite freezer snack is reinvented and served as a delectable dip. Creamy, cheesy and spicy, the cherry on top of this indulgent dip is the crunchy breadcrumb crust. Pass the chips!

 

caulflower-wings-3-ways

Cauliflower Wings

You may have to roll the dice to see who gets the last of these highly addictive vegetarian wings. Humble cauliflower becomes a sensational snack when battered and baked in finger-licking flavours like Maple Chipotle BBQ, Crunchy Thai Peanut and mouthwatering Honey, Garlic and Sesame.

 

Bite-Sized Blooming Onions

Bring the pub menu to your party with a miniature version of everyone’s deep-fried favourite.

 

Chicken and Waffle Sliders

For an appetizer so good you’ll forget whose turn it is, look no further. Break out the batter for fresh waffles or opt for frozen –either way, it’s the spice-filled fried chicken that stars in this easy homemade dish.

 

Party Totchos

With all the dice shaking and charades, your guests will need serious snacks to keep them fueled for a fun-filled night of competition. As the game night gets going, it’s time to raid your freezer for a mindblowing midnight snack. Frozen potato tots become the base for your favourite nacho toppings. Don’t forget the sour cream and guac!

 

Apple Cinnamon Roll Slab Pie

No forks needed for this handheld pie that packs all the flavours of two of your favourite desserts into one. Store-bought cinnamon roll dough becomes a cinnamon-filled base, but wait – it gets better: Save the cream cheese icing to drizzle over top your finished pie for sugary-sweet perfection.

Deep Fried Pickles

Snacking can’t get more dill-icious than these crispy, golden, beer-battered pickles! Serve with a creamy vegan dill dipping sauce for the ultimate party snack everyone can enjoy.

Giant Jenga Party Sandwich

Serve up the fun and food together with this two-in-one recipe that is guaranteed to be a blast. The best part is eating your way through the tasty tower to try each of the three delicious sandwich combos. You don’t want to miss that bacon jam and Brie!

And don’t miss Game Night, in theatres February 23.

 

Alton Brown’s Crispy Oven Chicken Wings Will Make You Ditch the Fryer

Where would we be without juicy, crispy, saucy chicken wings? The bar and sports snack staple has taken flight over the years as one of the most popular (not to mention expensive) parts of the bird, a fact that’s hard to believe considering people once tossed wings in the garbage rather than in delicious barbecue sauce.

How to Make Crispy Oven Chicken Wings

If you’re making them at home,  Alton Brown shares his step-by-step method to ensure crispy, perfect wings every single time. You won’t even need a deep fryer;  his fool proof recipe uses the oven. And you have to see Alton’s hacked steamer rack made from a few basic items from the hardware store!

 

So, remember these five simple steps for your crispiest, oven-baked wings:
1. Separate
2. Get Nice and Steamy
3. Chill Out
4. Roast Them Up
5. Toss with Sauce

Voila. Delicious, homemade wings just in time for your next wing night. Serve with some veggies sticks and a creamy dressing for some added flavour and flair.

Got your basic wings down? Great! Now check out some of these other recipes for a new twist on the classic hot sauce flavour.

Try These Great Chicken Wing Recipes

Alton Brown’s Orange Glazed Chicken Wings
Use Alton’s method for oven roasting the wings to crispy perfection then toss them in his Asian-inspired tangy, spicy and citrusy sauce.

Maple BBQ Chicken Wings
This spice mixture works on a variety of chicken cuts, but we love the way it pops when paired with this maple glaze on wings. To use it with Alton’s method, put the spice mixture on the wings before roasting them. Toss the wings with the glaze and roast in the oven for 5-10 minutes more.

General Tao Chicken Wings
Your favourite take-out dish becomes your favourite game day snack. After roasting the wings à la Alton, toss them with this spicy, sweet and sticky sauce.

Lime, Coconut and Chili Chicken Wings
This Asian-inspired spicy, salty, sweet sauce features everyone’s favourite hot sauce – Sriracha. Toss your crispy, roasted wings in the sauce after they come out of the oven.

Looking for more tasty wings? Try these Finger Lickin’ Chicken Wing Recipes.

These Fully-Loaded Vegan Nachos are the Ultimate Healthy Party Snack

This is our fully-loaded, monstrous tower of insanely delicious vegan nachos. What can be better than crispy tortillas piled high with zesty guacamole, spiced black beans, creamy vegan cheese and fresh-to-death pico de gallo? Don’t just reserve making this recipe for game day or dinner parties – you’ll crave it for a snack every day of the week. Not only are you getting your nacho fill, but you’re also eating a healthy dish equipped with great fiber, antioxidants and phytonutrients. Bon appetit!

Fully-Loaded Vegan Nachos

Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour and 5 minutes
Serves: 4 to 6

Ingredients:
Vegan Nacho Cheeze:
1 cup cashews, soaked
1/4 cup nutritional yeast
1/2 tsp chili powder
1/2 tsp turmeric
1/4 tsp sea salt
1/2 cup water
1/4 cup lime juice
1/2 clove garlic

Spiced Black Beans:
15 oz can black beans
1 tsp garlic powder
1 tsp chilli powder
2 tsp extra virgin olive oil
2 tsp tamari

Guacamole:
1 avocado
1/2 tomato, diced
1 Tbsp red onion, minced
2 Tbsp cilantro, roughly chopped
1 lime, squeezed
Pinch of sea salt and pepper

Pico de Gallo:
1 large tomato, finely diced
1/4 cup corn
3 radishes, finely diced
2 Tbsp red onion, finely diced
1/2 jalapeno, seeded and finely diced (optional)
1/2 lime, juiced
2 Tbsp cilantro, chopped
¼ tsp sea salt

Assembly and Toppings:
1 bag of your favourite tortilla chips
Sliced radishes
Fresh cilantro
Green onions
Sliced olives

Directions:
Vegan Nacho Cheeze:
1. Soak the cashews in boiling hot water for 30 minutes to soften, then drain and rinse.
2. Place all ingredients in your food processor or high-speed blender.
3. Turn the food processor on and gradually add 2 Tbsp of water at a time (there are 8 Tbsp in 1/2 cup).
4. Blitz until creamy.

Spiced Black Beans:
1. Drain and rinse the black beans.
2. Place a saute pan over medium heat, add the extra virgin olive oil and toss in the garlic powder and chili powder, mix around to allow them to toast for 30 seconds.
3. Add in the black beans and tamari, stir to combine with the spices. Let them heat up in the pan for about 5 minutes, then remove from the stove.

Guacamole:
1. Slice the avocado in half and scoop it into a bowl, discarding the peel. Add in the rest of the ingredients and mix well to combine.

Pico de Gallo:
1. Prep all of the veggies and toss them in a bowl. Mix well to combine the flavours.

Assembly:
1. We like to assemble these nachos on a large cutting board, but a big plate or tray will also do the trick.
2. Place down a layer of tortilla chips, then top with a hearty scoop of spiced black beans, pico de gallo and nacho cheeze. You can dollop the cheeze on top or place it in a plastic bag, cut a hole at the corner and squeeze it over.
3. Layer on more tortilla chips and place the rest of the toppings over, dollop with scoops of guacamole and finish with thinly sliced radishes, fresh cilantro, green onions and olives.

Looking for more healthy, crowd-pleasing dishes? Try these must-make Vegan Taco Recipes (think pulled jackfruit and crispy cauliflower).

5 Recipes That Make Your Nacho Dinner Dreams Come True

Nachos may be the perfect food. They’re crispy, cheesy, spicy and a crowd-pleaser — that is if you’re so inclined to share. You can dress them up with fresh veggies like tomato and pepper and bake them to perfection in the oven, or microwave chips with a little cheese and salsa on top and call it a day. Either way, nachos are plain-old delicious.

Yup, aside from pizza, nachos may just be the most perfect food when it comes to satisfying that cheesy, comfort-food craving.

Unfortunately, you can’t always eat nachos for dinner — not if you’re trying to win at #Adulting, at any rate. But that doesn’t mean you can’t enjoy them in myriad other forms. Take this recipe for Nacho Chicken Drumsticks, for example. Delicious, tortilla chip-crusted drumsticks are fried and then elevated to a whole new level when baked with some fresh Cheddar and topped with salsa, guacamole and pickled jalapeño peppers.

 

We dare you not to salivate when watching the video. In fact, we may be craving a whole other way to eat “nachos” right about now, and it involves glorious, glorious fried chicken.

But why stop there? There are plenty of other great nacho-inspired recipes that have us totally rethinking our nacho game, especially if you want to take a more “traditional” approach to your dinner.

For example, take these baked potato nachos, which are smothered in delicious toppings like cheese, sour cream and black beans. With some salsa and fresh cilantro, regular old baked potatoes seem so last year, don’t they?

 

Needless to say, potatoes and chicken drumsticks are most definitely going on the shopping list this week.

Want some more nacho inspiration? Check out these great recipes that transform basic dinner staples into dishes of nacho heaven.

Chicken Nacho Soup

On a cold day we can all agree that nothing feeds the soul like hearty chicken soup. (Heck, they came up with an entire line of feel-good books based on that very concept.) But if it’s still nachos you’re craving, this cheesy, tomato-based chicken soup definitely hits varying levels of comfort, and we never, ever want to go back.

Nacho Topped Chili Pot

What’s better than a comforting bowl of chili? Chili topped with an entire serving of fresh nachos, of course. Move over, chili cheese fries and regular old chili nachos. We love the way Rachel Ray tops her pot of chili with chips, cheese and other nacho staples and throws it all under the broiler to serve up complete chili nacho perfection.

Pork Tenderloin Posole with Bottom of the Bowl Nacho Surprise

Posole, a traditional Mexican stew, is another one of those staples that hits the spot when you need a warm bowl of comfort. But again, Rachel Ray takes hers to the next level with an entire layer of nacho goodness stacked into serving bowls first, giving us a whole new level of nacho posole perfection.

Looking for more nacho goodness? You’ll find comfort food perfection in these Tasty Nacho Recipes.

 

 

3 Healthy Vegan Taco Recipes You’ll Crave Every Tuesday

Step aside meaty tacos, we’ve got three satisfying, fresh and insanely delicious vegan versions that will blow any taco enthusiast away.  Although they may share similar seasonings to their meaty cousins, these tacos have so much more to offer (like a hefty amount of fiber and an ample supply of vitamins and minerals). Meaning, while your taste buds can love them up, so can your body. Each taco is paired with a simple topping, like a smack of vegan cashew sour cream and a zesty dollop of fresh guacamole.  Impress friends and make these for a dinner party, or just for yourself – you won’t regret it.

Pulled Jackfruit Tacos with Guacamole

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-5

Vegan Pulled Jackfruit Tacos

Ingredients:
Pulled Jackfruit Filling:
1 can young green jackfruit, drained and rinsed
2 tsp extra virgin olive oil
1/2 cup yellow onion, sliced
2 garlic cloves, minced
1 tsp chili powder
1/2 tsp cumin
1 tsp paprika
1/4 tsp sea salt
1/4 cup veggie broth
1 tsp tamari
1 tsp maple syrup
1 Tbsp chipotles in adobo sauce (optional)

vegan pulled jackfruit taco ingredients

Guacamole:
1 avocado
1/2 tomato, diced
1 Tbsp red onion, minced
2 Tbsp cilantro, roughly chopped
1 lime, squeezed
Pinch of sea salt and pepper

Assembly and Toppings:
6 to 8 small sprouted corn tortillas or small tortillas of choice
Savoy cabbage, thinly sliced
Cilantro, roughly chopped

Pulled Jackfruit Taco Filling

Directions:
Pulled Jackfruit Filling:

1. Once jackfruit is drained and rinsed, chop it up into thin pieces.
2. Heat a pan over medium, add 2 tsp of extra virgin olive oil and saute the yellow onion in the pan for 5 minutes until translucent, then saute the garlic for another minute.
3. Add the jackfruit, spices, broth, tamari, maple syrup and adobo sauce.
4. Bring to a boil, then reduce to a simmer on low heat until the liquid is absorbed, this takes about 15 minutes. Keep uncovered.
5. Once the jackfruit softens, shred it by pulling apart with two forks, it will resemble pulled pork.

Guacamole:
1. While the jackfruit is simmering, prep the guacamole.
2. Slice the avocado in half, scoop it into a bowl and mash it. Add the remaining ingredients and mix until well combined.

Guacamole Recipe

Assembly:
1. Warm the tortillas slightly, if needed.
2. Spoon a good amount of jackfruit filling onto the tortillas, sprinkle on sliced cabbage and cilantro. Dollop guacamole on top.

Crispy Cauliflower Tacos with Mango Salsa

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-5

Crispy Vegan Cauliflower Taco Recipe

Ingredients:
Crispy Cauliflower Filling:
1/2 head cauliflower, chopped into florets
1 cup almond meal
1/2 tsp granulated garlic powder
1 tsp chili powder
1/2 tsp paprika
1/4 tsp turmeric powder
1/4 tsp sea salt
1 cup non-dairy milk, like unsweetened almond milk
1/2 cup brown rice flour
1/2 lemon, juiced
2-3 tsp extra virgin olive oil

Crispy Vegan Cauliflower Taco Ingredients

Mango Salsa:
1 mango, diced
1 tomato, diced
1/3 cup green or purple cabbage, thinly sliced
2 Tbsp red onion, minced
2 Tbsp cilantro, roughly chopped
1/2 lime, squeezed
1 tsp extra virgin olive oil
Pinch of sea salt and pepper

Assembly and Toppings:
6 to 8 small sprouted corn tortillas or small tortillas of choice
Cilantro, roughly chopped

Crispy Cauliflower Snack Recipe

Directions:
Crispy Cauliflower Filling:
1. Chop the cauliflower into florets.
2. In a bowl, combine the almond flour and spices, mix well so the spices are dispersed throughout. In a separate bowl add the non-dairy milk, brown rice flour and lemon juice.
3. Have a tray lined with parchment paper ready for the next step.
4. Dip the florets in the milk mixture, shake off excess, then coat in the almond flour mixture and place onto the tray. Repeat until all cauliflower is coated.
5. Drizzle 2-3 tsp of extra virgin olive oil on top of cauliflower to allow for even more crisping.
6. Bake in the oven at 375ºF for 25-30 minutes until golden and crisp.

Mango Salsa:
1. While the cauliflower is baking, prep all salsa ingredients and place them in a bowl, mix well so everything is combined.

Mango Salsa Recipe/Taco Topping

Assembly:
1. Warm the tortillas slightly, if needed.
2. Spoon a hefty amount of salsa onto each tortilla, place 3-4 crispy cauliflower florets on top and garnish with fresh cilantro.

Lentil Walnut Tacos with Cashew Sour Cream

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4-5

Vegan Lentil Taco Recipe

Ingredients:
Lentil Walnut Filling:
1 cup cooked green lentils
1 cup walnuts
1 tsp cumin
1 tsp smoked paprika
1.2 tsp granulated garlic powder
1/2 tsp dried oregano
1/4 tsp sea salt
1 tsp tamari
1 Tbsp extra virgin olive oil
2 tsp lime juice

Vegan Lentil Taco Ingredients

Cashew Sour Cream:
1/2 cup cashews, soaked for 15 minutes or up to overnight
2 Tbsp lemon juice
Pinch of sea salt
1 tsp apple cider vinegar
4 Tbsp non-dairy milk

Assembly and Toppings:
6 to 8 small sprouted corn tortillas or small tortillas of choice
Red peppers, thinly sliced
Radishes, thinly sliced
Fresh cilantro, roughly chopped

Directions:
Lentil Walnut Filling:
1. Cook 1/2 cup dried green lentils, submerge with water, bring to a boil, cover and simmer for 15-20 minutes until soft and cooked.
2. Pulse the walnuts in the food processor until crumbled into small pieces; don’t over process or you’ll end up with walnut butter!
3. Place 1 cup of cooked lentils and the rest of the ingredients into the food processor with the crumbled walnuts and pulse a few times until lentils are slightly chopped up and all of the ingredients are combined well.
4. Spread the mixture on a baking sheet lined with parchment paper and roast in the oven for 20 minutes at 375ºF. After the lentil and walnut filling is roasted, it will resemble ground meat.

Cashew Sour Cream:
1. While the filling is in the oven, prepare the cashew sour cream.
2. Soak the cashews for 15 minutes or up to overnight in water. If you’re only soaking for 15 minutes, use hot water.
3. Drain the water and place cashews in the food processor with the rest of the sour cream ingredients, blitz until smooth.

Vegan Cashew Cream

Assembly:
1. Warm the tortillas slightly, if needed. You can wrap a few tortillas in aluminum foil and place them in the oven for 5-10 minutes at 350ºF.
2. Spoon a desired amount of lentil walnut filling into the center of each tortilla. Top with sliced red peppers, radishes and cilantro.
3. Either dollop cashew sour cream on top, or place it in a piping or ziplock bag, cut a little hole at one end and squeeze it over.

Discover more delicious plant-based mains with 20 Easy Vegan Weeknight Dinner Recipes.

How to Throw a Burns Night Supper

Don your tartan and get ready to feast on Scottish cuisine with our scrumptious Burns Night menu.

Each January 25, Scots raise a glass to famed poet Robbie Burns, who gave the world Auld Lang Syne and many much-loved poems. In Scotland, the poet’s birthday is marked with lots of whisky, bagpipes, poems and of course, haggis.

Here, we’ve put a Canadian twist on the traditional Scottish celebration, with dinners hosted from coast-to-coast. In Newfoundland, Scottish heritage societies hold roast beef suppers for the community. While in Vancouver, haggis-filled dumplings are served for Gung Haggis Fat Choy, a melding of Chinese New Year and Burns Night.

Whether you have Scottish heritage or just appreciate good poetry, make January 25 a little extra special with a Scottish-inspired dinner.

Cock-a-leekie soupCock-a-Leekie Soup

A Scottish classic, this comforting chicken and dumpling soup is a delicious start to Burns Night dinner. Prunes may seem like an odd ingredient but a touch of sweetness balances out the soup.

haggisHaggis

This traditional Scottish dish is the star of the night. Haggis is quite an endeavour to make but worth the effort. The meaty pudding is made by filling a sheep’s stomach with minced heart, liver lungs and suet. Onions, oatmeal and dried herbs are tucked inside and the stomach is boiled, creating a mouthwatering main. The fun comes when you present the haggis to your guests. Make it extra special by reading Robert Burn’s famed ode to the dish, Address to a Haggis and stabbing it with a knife as traditionally done. For a Canadian twist, try this recipe for deer haggis.

Neeps and Tatties

You might know them better as turnips and potatoes, these root veggies are boiled and mashed and served alongside the haggis.

Kale SaladKale Salad

Kale is a nutritious and hearty veggie that thrives in cool weather, making it a great winter green and a staple in Scottish diets. This salad is the perfect mix of sweet and tart, making it a great addition to your menu.

Raspberry TrifleTipsy Laird

A twist on a trifle, your guests will be delighted with a little bit of sherry, brandy or whisky in their dessert. Try soaking your sponge cake or ladyfinger cookies in a bit of booze as you layer the trifle and let chill in the fridge before serving.

Scottish Pan ShortbreadScottish Shortbread

This simple shortbread is a sweet way to end the meal. So get the kettle going serve these light biscuits with a cuppa tea.

How to Make Everyone’s Favourite Swedish Meatballs At Home

When the weather cools down and you want a good old-fashioned comfort food, meatballs always seem to do the trick — especially if they’re Swedish meatballs. Whether you whip up a batch to freeze, serve them at a potluck or dole them out over a bed of buttered egg noodles with that delicious, creamy Swedish meatball sauce, there’s no denying that these little balls of deliciousness are an instant hit.

That’s probably why Ikea’s Swedish meatballs are the stuff of legend. Seriously, when’s the last time you went into the store and didn’t either sit down for a plate of them or take a pack of frozen meatballs home with you to enjoy later on? In our case, we often do both — they’re that memorable.

So that means it’s hard not to crave them. Köttbullar, as they’re called in Sweden, have a unique flavour of mixed savoury meats, cream and butter, and have long been served as a staple food back in Sweden. Traditional Italian or sweet-and-sour meatballs just don’t always hit the spot the same way.

Well here’s the good news: thanks to this recipe for Almost Famous Swedish Meatballs, you can now have savoury pork- and beef-filled meatballs with a creamy gravy and Lingonberry jam any old time you want.

 

Sure, sure—these balls may be designated as “almost” famous, but that’s just because they aren’t the actual meatballs you’d buy from the furniture store. But we dare say they’re even better; especially since you have the satisfaction of knowing you whipped them up yourself.

Serve them at your next shindig but be sure to make a little extra for yourself, because these meatballs will go like hot cakes.

Looking for other great Swedish meatball recipes? We’ve got a few suggestions that even the Swedish Chef would approve of.

Slow Cooker Swedish Meatballs

If you’re looking to take the muss and fuss out of dinner, this recipe is brilliant in that you can cook and serve your meatballs in the very same pot. Lazy? No. Brilliant time-management? Of course!

The Pioneer Woman’s Swedish Meatballs

If meal-prepping is your thing, you can’t go wrong with this batch-cook recipe for all-purpose meatballs from The Pioneer Woman (one batch makes 125 meatballs!). Make them fresh or ahead of time, and then pair them with her lip-smacking gravy and egg noodles for a weeknight treat.

Alton Brown’s Swedish Meatballs

If you want to add a little more richness to your plate, Alton Brown’s recipe calls for his meatballs to be pan-seared until they’re nice and golden-brown. He then douses them with a luxurious beef broth gravy for a little plate of meatball perfection.

healthy apple pie oatmeal bake

This Healthy Apple Pie Oatmeal Bake is Your New Favourite Breakfast

A warm hug in the morning, this baked oatmeal recipe, chock-full of apples, walnuts, cinnamon and chia seeds, is a nourishing start to a cold winter morning. This version skips the eggs and dairy to make it fully vegan, so everyone can enjoy it. Serve with additional nut milk or coconut yogurt, along with your favourite fresh fruit and endless hot coffee.

Comforting Apple Pie Oatmeal Bake

Prep Time: 10 minutes
Bake Time: 40 minutes
Total Time: 50 minutes
Serves: 4 to 5

Ingredients:
2 cups large-flake rolled oats
1/2 cup toasted walnuts, chopped
1/4 cup packed dark brown sugar
1 Tbsp chia seeds
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 Tbsp coconut oil, plus more for dish
2 small or 1 large apple, cored and cut into small pieces
2 cups unsweetened nut milk or oat milk
1 tsp vanilla extract

Directions:
1. Preheat oven to 350ºF
2. In a large bowl, mix to combine oats, walnuts, sugar, chia, baking powder, cinnamon, cloves and salt.

vegan apple pie oatmeal bake

3. For the topping, take out 1/2 cup of oat mixture and transfer to a small bowl, then cut in coconut oil until combined and resembling an apple crumble crust.
4. Stir apples into large bowl of oat mixture (not crumble topping), followed by milk and vanilla.



5. Grease an 8×8-inch or medium casserole dish with a bit of additional coconut oil, then carefully transfer oat and apple mixture to dish. Crumble over topping and bake for 30 to 40 minutes, until dry to the touch and beginning to brown on top. Serve warm.

vegan apple pie oatmeal bake

Notes:
Bake this recipe ahead of time and warm in a low oven or microwave until heated through, or enjoy cold.

Looking to add more wholesome recipes to your breakfast rotation? Here are 15 Vegan Breakfast Recipes You’ll Want Every Morning.

Slow Cooker Pork Tenderloin

Your Weeknight Needs This Slow Cooker Pork Tenderloin Recipe

Perfect for a gathering or a simple weeknight dinner, this meat-and-veg meal always impresses. Slow cooker pork tenderloin is incredibly tender and moist so you can forget all about dryness.  What’s more, the leisurely braising brings on a sweet, caramelized flavour as the balsamic vinegar and maple syrup work their magic on the pork tenderloin. Finally, seasonal vegetables add pops of colour and a welcome earthiness to this hearty meal. While oven baked pork tenderloin is delicious we’ll be making this easy Crock Pot dinner all winter long.

Slow-Cooker-Pork-Tenderloin-2

Slow Cooker Pork Tenderloin with Winter Veggies

Prep Time: 10 minutes
Cook Time: 2 hours on high, 4 hours on low
Total Time: 2 hours 10 minutes on high, 4 hours 10 minutes on low
Serves: 4
Slow-Cooker-Pork-Tenderloin-3

Ingredients:

1 (2 lb) pork tenderloin (see Notes below)
3 red potatoes, cut into 2-inch cubes
3 stalks celery, chopped into 2.5-inch pieces
2 carrots, sliced into 1-inch circles (we used a mixture of purple and orange carrots)
1 red onion, sliced into 1-inch half-moons
3 garlic cloves, roughly chopped
1 cup chicken broth or vegetable broth
1/4 cup balsamic vinegar
2 Tbsp grainy mustard
2 Tbsp maple syrup
1/2 tsp salt
ground black pepper, to taste
fresh thyme leaves, to taste
fresh chopped parsley, for serving

Directions: 
1. Add all ingredients except parsley to a large slow cooker, positioning the pork tenderloin in the centre and surrounding it with the vegetables. Replace lid and cook on high for 2 hours or on low for 4 hours.

Food-Network-pork-tenderloin-2

2. Once the cook time is up, transfer pork to a cutting board and slice into medallions.
3. Dish up the vegetables along with those delicious slow cooker juices onto plates or into shallow bowls, top with pork tenderloin medallions, then garnish with parsley. Serve warm.

Slow-Cooker-Pork-Tenderloin-Recie

Notes:
To enhance the caramelized flavour in this stew, you can sear the pork in a skillet before it goes in the slow cooker. To do so, add olive oil to a skillet set over medium-high heat, then brown each side of the pork tenderloin until desired colour; continue with the remainder of the recipe.

Soak up all of those mouthwatering juices on your plate with a warm slice of Chef Michael Smith’s Pot Baked Bread with Homemade Butter.

The Best Vegan Cheesecake Recipe Ever

Don’t let the “cheese” in this “cheesecake” throw you. This baked vegan “cheesecake” provides the same richness and creamy flavour as the original and may even become your new dessert of choice.

Sitting on a homemade maple graham crust is a decadent, delicious no-bake vegan cheesecake filling made from silken tofu. This fully vegan dessert feels rich yet is light, and can be finished with whichever topping you love,  we love melted vegan chocolate!

vegan-cheesecake-3

Prep Time: 8 hours 20 minutes (includes cooling)
Cook Time: 25 minutes
Total Time: 8 hours, 45 minutes
Serves: 8 to 10

Ingredients:

Homemade Graham Crust
11/4 cups all-purpose flour
2 Tbsp granulated sugar
1 Tbsp miller’s bran (not cereal)
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/3 cup vegan butter or coconut oil, melted
1 Tbsp agave or maple syrup

Filling
2 (349 g/12.3 oz) packages silken extra-firm tofu (“silken” texture imperative, do not substitute; available in shelf-stable tetra packs or fresh)
1 Tbsp vanilla extract
1 Tbsp lemon juice
1 cup apple juice
2/3 granulated sugar
1 Tbsp agar agar flakes (Eden Foods makes one readily available)

Topping Ideas
Melted chocolate
Strawberry jam
Caramel sauce
Fresh fruit
Stewed cherries

vegan-cheesecake-1

Directions:

Homemade Graham Crust
1. Preheat oven to 350ºF.
2. In a medium bowl, mix flour, sugar, bran, cocoa and cinnamon until combined. Mix in vegan butter or oil and agave or maple syrup until fully combined. Firmly press into a 7-inch springform pan.
3. Bake for 15 to 20 minutes, until golden brown and beginning to crack on top. Cool completely.

Filling
1. In a medium saucepan, bring apple juice, sugar and agar agar to a boil, reduce to medium and cook, stirring a few times, for 5 minutes, or until agar agar flakes are completely dissolved. Keep warm.
2. In a food processor, purée tofu until completely smooth, about 1 minute. Add apple juice mixture, lemon juice and vanilla. Purée until fully combined and pour into prepared crust. Cool to room temperature and refrigerate for at least 8 hours, until set.
3. To serve run a knife around edge of springform pan, unhinge and slice. Garnish with your topping of choice (chocolate, cherry, caramel, etc.). Serve chilled.

vegan-cheesecake-2

Looking for more tasty vegan treats? Check out: 25 Vegan Desserts Even Non-Vegans Will Love.

Dry Glaze Pork Tenderloin

4 Recipes That Transform Pork Tenderloin Leftovers

So you’ve mastered the art of cooking the so-called filet mignon of pork, moist and delicate pork tenderloin, and now you’re staring down a load of luscious leftovers. Whether it’s a next-day ragu or an elegant take on the classically rustic Shepherd’s Pie, here are four ways to savour your scraps because those succulent pieces of pork tenderloin are about to have their second coming.

Dry Glazed Pork Tenderloin

Start with Anna Olson’s Dry Glazed Pork Tenderloin.

Pork Ragu

1. Make a Ragu

This company-worthy pasta dish ticks off all the right notes for a cozy winter dinner. Thanks to pre-cooked pork, it comes together in virtually no time. Start the sauce by frying up some bacon and then sautéing garlic, onion, carrot and celery in some of the reserved fat. Add a splash of red wine, canned plum tomatoes, fresh rosemary and bay leaf. Throw chopped pork to the simmering tomato sauce and let it bubble away until it is melt-in-your-mouth tender. Serve over tagliatelle or pappardelle pasta or even creamy polenta. Finish with chopped fresh basil, parsley and a drizzle of your best olive oil.

shepherd's pie

2. Build a Quickie Shepherd’s Pie

Kick your recipe for humble Shepherd’s Pie up a notch by swapping in shredded pieces of leftover pork tenderloin. Start with a base of peas and corn in a broth gravy, then layer with leftover pork tenderloin and top with creamy mashed potato. Bake until the top layer browns and forms a gentle crust.

Kimchi Fried Rice

3. Whip Up Some Fried Rice

This dish is perfect if you don’t have a ton of leftover tenderloin, since it won’t take much to make a hefty portion of fried rice. Fry any mix you like; we like a combination of rice mixed kimchi, pork, sliced green onions and a fried egg.

4. Shred in a Taco

As if you needed an excuse, leftover pork tenderloin practically insists you celebrate Taco Tuesday (or Wednesday). Use the prongs of two forks to shred cold pork tenderloin for a quick carnita-style taco. Heat the pork quickly in a pan and then pile it high on a warm corn or flour tortilla. Top with shredded cabbage, chopped tomatoes, a few sprigs of fresh cilantro, your favourite hot sauce and a generous squeeze of lime.

Looking for more tasty ideas? Start with these Perfect Pork Tenderloin Recipes.

 

Slow Cooker Tortilla Soup

Slow Cooker Chicken Tortilla Soup is Fiesta Flavour Without the Fuss

This zesty and warming soup is just asking to be on your dinner menu this week. Toppings of tortilla chips, avocado, cilantro and lime add incredible flavour and texture to a big, comforting bowl of slow-cooked shredded chicken, sweet potato, black beans and tomatoes. To make this into a vegan or vegetarian soup, simply skip the chicken, toss in another can of black beans and replace the chicken broth with vegetable broth.

Slow Cooker Tortilla Soup

Slow Cooker Tortilla Soup

Prep Time: 20 minutes
Cook Time: 2 hours on high, 4 hours on low
Total Time: 2 hours 20 minutes on high, 4 hours 20 minutes on low
Serves: 4  

Slow Cooker Tortilla Soup

Ingredients:

Tortilla Soup
2 boneless, skinless chicken breasts
2-1/2 cups chicken broth
1 (28 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
2 small or 1 large yellow onion, diced
1 sweet potato, diced
1 red pepper, seeded and diced
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt

For Serving
1 lime, quartered
1/2 cup (about a handful per serving) tortilla chips
1/4 cup cilantro, roughly chopped
1 avocado, pitted and diced

Directions:
Tortilla Soup
1. Stir to combine all tortilla soup ingredients (except for toppings) in a large slow cooker. Replace lid and cook on high for 2 hours or on low for 4 hours.

2. After time is up, shred the chicken using two forks and stir to coat with remaining soup ingredients.

Slow Cooker Tortilla Soup

For Serving:

1. Dish the tortilla soup into bowls and top each one with a squeeze of lime, tortilla chips, cilantro and avocado. Serve hot.

For tortilla soup outside of the bowl, try this family-friendly Chicken Tortilla Casserole (aka Mexican lasagna!) from The Pioneer Woman.

marinated-chicken-breast on a plate with salad

How to Cook Chicken Breasts Perfectly Every Time

Loaded with lean protein and low in calories and fat, boneless, skinless chicken breast have become synonymous with people looking to start or maintain a healthy diet. Baked in the oven, roasted with veggies, stuffed or slow cooked, there are countless chicken breast recipes to choose from. While the versatile protein has a magic ability to take on any flavour you apply to it, the lack of fat means it is easy to overcook, leaving you with dry, bland chicken. Not to worry, it doesn’t have to be that way!
Whether you are starting a healthier diet or simply looking to eat more chicken, learn how to cook chicken breast perfectly every time. These tips will add life and excitement to your baked chicken breasts and ensure maximum flavour.

sliced stuffed chicken breast on a plateGet the recipe for Rachael Ray’s Spinach and Mushroom Stuffed Chicken Breasts

Start with Quality Chicken Breast

The taste and texture of chicken starts with how it was raised. Chickens that are raised to free range on pastures are usually healthier and more nutritious. Look for organic chicken that has been humanely raised. The meat might be pricier, but the difference in flavour and texture is worth it.

Season Your Chicken Breast

Sprinkle salt on raw chicken before you even think about pre-heating the oven. This will ensure the meat has time to absorb the salt, flavouring the meat inside as well as out. The result is a more flavourful chicken breast than seasoning after it is cooked.

sliced chicken breast with salad and lemonGet the recipe for Marinated Chicken Breast

Marinate Your Chicken Breast

Chicken breasts are like sponges for flavour – so get creative! Place chicken in a freezer bag with the marinade of choice. Store it in the fridge for hours or overnight before cooking for maximum impact. Pesto makes an easy herby flavour-injection, or try yogurt with Indian inspired spices for a creamy texture.

Don’t Roast Chicken Alone

Chicken breasts are a blank slate for flavour, so consider roasting them with complementary vegetables and herbs. Aromatic vegetables, citrus and herbs help inject flavour into the meat and help give you a tasty side dish to serve alongside.

bowl of chicken phoGet the recipe for Anne Burrell’s Chicken Pho

Try Poaching Chicken for Maximum Moisture

If you are making chicken soup or stew, poaching is an easy way to cook chicken. Simmering it in water or broth will ensure your meat stays moist and helps add flavour to pot. Immerse chicken breasts in simmering stock for about 10 minutes, then shred or slice the chicken into your desired dish.

When in Doubt, Don’t Overcook

We’ve all been there, you’ve left your chicken breasts in the oven a few minutes too long and you’re left with dry, unpleasant meat. How do you know when chicken is done? An instant-read thermometer will help you know what temperature you should cook your chicken to, no more guessing! Inserted into the thickest part of the breast should read no higher than165°F when the chicken is done. Easy, peasy!

Let Your Chicken Rest

Once you’ve cooked your chicken to the perfect temperature, remove it from the oven and let it rest for about 10 minutes before you slice. This will allow time for the juices to redistribute throughout the meat and ensure maximum juiciness. Cut too soon and those juices will escape. Have patience.

Looking for chicken breast recipes?  Look no further than these Popular Chicken Breast Recipes You Need to Try.

Slow Cooker Saag Paneer

Slow Cooker Saag Paneer is the Tastiest Way to Eat Your Greens

Looking for new and exciting ways to eat your greens? We’ve got the perfect healthy slow cooker recipe for you. This saag paneer is loaded with spinach, fresh cheese, spices and a hint of lime juice, leaving your taste buds happy. We’ve given this traditional Indian dish a twist by omitting the heavy cream that’s commonly used and replaced it with coconut milk to add natural sweetness. A big bowl of saag paneer will definitely warm you up on a cold day, especially if you have some naan handy to heat up and dunk in!

Slow Cooker Saag Paneer

Prep Time: 10 minutes
Cook Time: 2 hours on high, 4 hours on low
Total Time: 2 hours 10 minutes on high, 4 hours 10 minutes on low
Serves: 2 to 3 as a main, 4 as a side


Ingredients:

2 small or 1 large yellow onion, diced
3 garlic cloves, minced
2-inch piece fresh ginger, minced
3 tomatoes, diced
2 bunches fresh spinach
1/2 cup fresh cilantro, plus more for serving
3 tsp garam masala
1 tsp cumin
1 tsp coriander
1/2 tsp sea salt
1 (13.5 oz) can coconut milk
1/2 lime, squeezed
3 tsp maple syrup
2 tsp coconut oil
1 brick of paneer (fresh Indian cheese), cubed
1/4 cup toasted shredded coconut

Directions:

1. Toss all ingredients except coconut oil, paneer and toasted shredded coconut in a large slow cooker. Replace lid and cook on high for 2 hours or on low for 4 hours. When the saag (spinach) mixture has about 15 minutes left to cook, make the paneer.
2. Heat a large skillet (non-stick ensures easy turning) over medium and add coconut oil. Place the cubed paneer into the skillet and fry until golden, flipping around every so often until most sides are brown, about 7 to 10 minutes. Set aside pan-fried paneer while you puree the saag mixture.

3. Once the saag mixture has finished cooking, use an immersion blender to puree inside the slow cooker until smooth, or carefully transfer to a blender, puree and add it back to the slow cooker to keep warm. The green colour will have dulled but the flavour is huge.
4. Add the reserved pan-fried paneer to the slow cooker with the pureed saag and stir until combined and warmed through. Or, keep pan-fried paneer on the side and add on top of bowls of saag right before serving, like we did in the photo.
5. Divide saag paneer into bowls or enjoy as a side dish. Garnish with additional cilantro and toasted shredded coconut. Serve warm.

Cool things down after dinner with Indian-inspired Mango Coconut Ice Pops.

Red Thai Curry Slow Cooker Soup

Slow Cooker Thai Red Curry Soup That’s Easier (and Better) Than Take-Out

Thai curry is all about layering flavours, and slow-cooking the ingredients allows everything to fully meld, creating a rich, complex dish without standing at the stove for hours. Chicken, vegetables, brown rice and roasted peanuts make this bowl a complete meal, while prepared red Thai curry paste keeps things simple. With this spicy, coconut milk and chicken soup, you’ll skip the take-out once and for all.

Slow Cooker Thai Red Curry Soup with Chicken

Prep Time: 10 minutes
Cook Time: 2 hours on low, 4 hours on low
Total Time: 2 hours 10 minutes on high, 4 hours 10 minutes on low
Serves: 4


Ingredients:

Thai Red Curry Soup with Chicken
1 (13.5 oz) can coconut milk
1 cup chicken broth
3 Tbsp red Thai curry paste
2 Tbsp coconut sugar
1 Tbsp tamari (a gluten-free soy sauce)
1 large or 2 small yellow onion, diced
3 garlic cloves, minced
2-inch piece ginger, minced
1 cup broccoli florets
2 carrots, sliced
2 boneless, skinless chicken breasts

For Serving
1 cup cooked brown rice
1/2 cup roasted peanuts
1/4 cup fresh cilantro, roughly chopped
1 lime, quartered


Directions:
1. Whisk the coconut milk, broth, curry paste, coconut sugar and tamari together in a large slow cooker. Add the remaining soup ingredients and stir to combine. Replace lid and cook on high for 2 hours or on low for 4 hours.

2. Once cooked, shred the chicken using two forks and give the soup a good stir.

For Serving:
1. Ladle soup into bowls and top each one with cooked brown rice, peanuts, cilantro and a squeeze of lime. Serve warm.

Looking for more Thai curry recipes? Try these 26 Thai Recipes to Make at Home and forget about take-out.