My daughter found this recipe many years ago and it has become one of our favourites. Be sure to not over brown the butter or the cookie will be dry. So just lightly brown. |
This is a copycat version of Cactus Club's Blackened Creole Chicken. It has taken me several attempts to come up with this version and I think it is a ringer for the original. Make the creole butter and marinade the chicken 24 hours in advance. Then on the day you are serving this dish all you have to do is make the potatoes, cook the chicken and steam a vegetable. Make sure you take the creole butter out of the fridge several hours prior to serving to ensure the butter melts over the hot chicken and potatoes.
This is a tasty simple salad that is a real crowd pleaser. Simple enough for a week night meal and great for company as well. If you don't have pomegranate seeds use dried cranberries instead.
This is a great party drink that you can make ahead of time and serve in a pitcher. This is a classic margarita and a real crowd pleaser. I sometimes add a little club soda to each glass for a little fizz.
This recipe comes from one of my favourite cooking websites called Recipe Tin Eats.
This is my go to salad dressing. It is so easy to make and so much better than store-bought dressings. Once you start making homemade vinaigrette, you won't go back. You simply mix up some basic ingredients, and you'll end up with a dressing that tastes infinitely better than store-bought. No preservatives here and no more bottles of old dressings that you didn't like expiring on the shelves of your fridge, taking up precious real estate. The only thing to remember that the olive oil will solidify in the fridge and you will need to take it out before you actually need it on your salad. Sometimes I forget and I just set it in some warm warm to hasten the process. I love red wine vinegar but you can swap out for other vinegars. I also use more vinegar compared to the classic French ratio of one part vinegar to three parts olive oil. The beauty of making your own dressing is that you can customize to your tastes. I will add a couple teaspoons maple syrup if I want to add sweetness and leave it out when I don't. The recipe makes a small quantity but you can double or triple depending on your requirements.