How to Make
Chicken & Mango Spring Rolls

1. Soak rice paper sheets, 1 at a time, in warm water for 1 min. or until softened. Place in a single layer on your work surface.
2. Place chicken on one short end of each sheet; top with mango, peppers, onions, cilantro and arugula. Roll up each sheet, starting at the top end and folding in both sides of the sheet as you roll it up to enclose filling.
3. Mix sauce ingredients until blended. Serve with spring rolls.

Note

If you are not eating these immediately, wrap them individually with plastic wrap to hold in the moisture of the rice paper.

How to Make
Pico De Gallo

1. Finely chop the onion and place it in a small bowl. Mince the garlic using a micro plane, knife or garlic press and place it into the bowl. 
   
2. Cut the lime in half and juice it (approximately 2 tablespoons). Add the lime juice and salt to the garlic and onions mixture and stir. Set aside while chopping the other ingredients to allow the onion and garlic to marinate in lime juice. 
   
3. Slice the jalapeno pepper in half lengthwise. If you like it hot, dice it with seeds and membranes intact. If you would like it a little milder, remove the seeds and membrane from one or both halves, and then dice. Add to the onion and garlic mixture. 
   
4. Dice the tomatoes into medium chunks and add to the bowl. Roughly chop the cilantro and add to the bowl. Stir gently to combine. 
   
5. Adjust seasonings to your taste.

Note

It is best if you cover and let rest for a few hours in the fridge to blend the flavours. (but it isn't necessary)

How to Make
Fluffy Blueberry Pancakes

1. Combine the dry ingredients in a large mixing bowl.  Mix it up and make a well in the center and add the milk, melted butter, vanilla and egg.
2. Whisk the ingredients until smooth (some lumps are fine).  The batter should be thick.  If you think it is too thick you can add more milk.
3.  Delicately fold in the fresh blueberries. (Do not substitute with frozen blueberries unless you are totally desperate).
4. Heat a non-stick pan or griddle over medium-low heat, coated with butter to grease the pan (you can also use margarine or non-stick pan but butter is best). 
5. For small pancakes pour 1/4 cup of batter onto the pan. Smooth out gently into a round shape with the back of the measuring cup. For large pancakes use 1/2 cup measure.
6. If you are confident, get two frying pans going because these cook slowly.
7. When the underside looks golden and bubbles begin to appear on the top, flip with a spatula and cook on the other side until golden.  Do not turn up the heat to speed up the process because they won't be cooked in the middle and you will burn the outside.  Trust me they are worth the wait.
8. Repeat with remaining batter.
9. Serve with butter and maple syrup or honey or sprinkle with icing sugar.

How to Make
Banana Muffins

1. In a medium size mixing bowl mash bananas.
2. Add sugar, egg and melted butter. Mix well.
3. In a separate bowl mix dry ingredients. 
4. Add dry ingredients to mixing bowl and stir but do not over mix.
5. Fill muffin liners 2/3 full.
6. Top with topping. (Optional see ingredients)
7. Bake 20 minutes at 375 degrees.

Note

The topping makes more than you'll need but save it for next time or use it on top of hot cereal.

How to Make
Mom's Chocolate Squares

BASE

1. Mix all ingredients together and spread into a 9 x 13" pan.  
2. Bake at 350℉ for 25 minutes.  Let cool.
3. Icing with chocolate butter cream and cut into squares.

ICING

1. In a large heatproof bowl, microwave the butter and cocoa powder until butter is melted. Beat together with a hand mixer until smooth. Add the vanilla and milk and stir.
2. Add the icing sugar and stir, slowly at first, until incorporated; then beat on medium speed until frosting is smooth and creamy, about 1 minute. Spread entire amount of icing immediately on cooled brownies.  Cover and store at room temperature until ready to serve or cut and put in air tight container in freezer.

How to Make
Salted Caramel Bars

1. Preheat the oven to 350 degrees F and lightly grease a 9 x 13 inch dish with non-stick spray.
2. For the crust, cream together the butter and sugars in a large bowl for 3-5 minutes, or until light & fluffy.  Mix in vanilla extract, then gradually add in flour until just incorporated and the dough comes together.
3. Take 1/3 of the dough and gently press it into a greased baking dish, then bake for 20 minutes. Wrap the remaining dough tightly in plastic wrap and refrigerate until further use.
4. Remove the crust from the oven when it is golden brown and let it cool.
5. For the filling, place caramels and heavy cream in a large, microwave-safe bowl and cook for 1 minute. (Or heat on the stovetop on med-low). Stir vigorously. If not melted after 1 min, microwave in 30-sec increments, stirring in between, until smooth.
6. Stir in vanilla extract, then pour caramel over the cooled crust, sprinkling sea salt over the top. Crumble all of the chilled dough evenly over the caramel. Bake for 26-28 minutes, or until the top crumble is a light golden brown. 
   
7. Cool completely, then cut into squares and enjoy.

How to Make
The Ultimate Salted Chocolate Chunk Cookie

1. Preheat the oven to 450°F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, baking soda, baking powder, and salt.
3. Beat butter and sugars with an electric mixer at medium speed, occasionally scraping down sides of the bowl, until light and fluffy, 2-3 minutes. Add eggs and vanilla; beat until pale, 4-5 minutes. Reduce mixer speed to low and gradually add flour mixture until just blended. Fold in chocolate chunks using a rubber spatula.
4. Scoop dough into even portions (2 tablespoons each) and arrange 2 inches apart on 2 parchment paper-lined baking sheets (maximum of 6 cookies per sheet). Sprinkle cookies with flaky salt and refrigerate sheets until dough is firm to touch, 10 minutes.
5. Bake at 450°, rotating baking sheets halfway through cooking, until just golden brown around the edges, 6-7 minutes. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack. Repeat process with remaining dough.

How to Make
Beef & Broccoli Stir Fry

1. Prep: Start cooking white rice first so it's ready when the stir fry is done. Cover and freeze steak 30 minutes for easier slicing.
   
2. Combine all stir fry sauce ingredients in a bowl, stir well to dissolve the sugar, and set aside.
   
3. Place a large skillet or wok over medium heat and add 1 Tbsp oil. Add broccoli florets and sauté 4-5 minutes, partially covered with lid, stirring or tossing several times until broccoli is bright green and crisp-tender then remove from pan. Tip: If you prefer softer broccoli, add 4 Tbsp water before covering with the lid and it will steam cook the broccoli.
   
4. Increase heat to high heat and add 2 Tbsp oil. Add onion and sauté a few minutes then add beef and sauté about 2 minutes per side or just until cooked through. Quickly pull out a piece to test for doneness.
   
5. Add the sauce, reduce heat to medium/low and simmer 3-4 minutes. It will thicken. Add broccoli and stir to combine. Stir in 1-2 Tbsp water to thin the sauce if desired. Serve over white rice (basmati is my favourite).
   

Note

Beef & Broccoli Stir Fry freezes well and makes great leftovers. This is a large batch so you will have leftovers.

How to Make
Festive Pumpkin Chili

1. In a large pot over medium heat, add the ground beef and begin to brown (if you are using ground chicken you may need to add a little extra virgin olive oil to the bottom of the pan to prevent sticking). Add the chopped onion, bell pepper, garlic, and chipotle peppers. Cook until the meat is brown
   
2. Add the pumpkin puree, hard cider, beans, and chicken broth into the pot. Stir in the chili powder, cumin, cinnamon, salt, pepper and bay leaf. Stir well.
   
3. Bring the mixture to a boil and then turn down the heat and simmer for at least 30 minutes stirring occasionally.
   
4. Serve warm and top with optional garnishes if desired.
   

Note

With chili everything is an estimate. If you find it too thin you can add more meat or beans, too thick add more broth. My pumpkin puree from the garden is thinner than store bought so I add the full 3 lbs of ground meat to make my chili thicker..

How to Make
Jill's Shredded Chicken Tacos

Chicken:

1. Poach chicken - Place chicken in a saucepan, and cover with water.  Bring to a boil, then reduce heat to simmer for about 12 minutes or until it reaches an internal temperature of 165 degrees F. 
2. Transfer the chicken to a cutting board and shred it with 2 forks.
3. In a skillet, heat oil and sauté the onion until it's soft and translucent (3 minutes).
4. Add the garlic, and sauté for 30 seconds.
5. Add cumin, oregano, chili powder, and salt.  Cook for one more minute.
6. Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.
7. Add the chicken, and mix it in with the sauce.  Simmer for 2-3 minutes.

Topping

1. In a bowl, combine chopped onion, jalapeño, cilantro, lime juice, salt and pepper in a bowl and serve with your tacos.
2. Serve with flour tortillas or hard taco shells.

Note

It is best to use a thermometer to ensure your chicken isn't over cooked and dry.

Serve with lots of fun toppings like taco sauce, salsa, sour cream, shredded cheddar cheese, chopped tomato, queso, crema, corn chips.

How to Make
Lemon Chicken

1. On a cutting board either pound the chicken thin with a meat mallet or cut them horizontally so they are half their normal thickness. Place them on a large dinner plate and sprinkle each side evenly with lemon pepper seasoning. 
2. Fill a small bowl 1/4 of the way with flour. Dip the seasoned cutlets in the flour and place on the dinner plate.
3. Place 1-2 tablespoons of butter in the frying pan and turn the large burner on medium or slightly higher. Once the butter is melted and bubbling, place the chicken in the pan, cover and fry for 2 minutes. 
4.  Turn the chicken over and squeeze lemon juice over the chicken. Cover and fry for 2 minutes. 
5.  Turn chicken over and squeeze lemon juice over the chicken. Cover and take chicken off the burner for 30 seconds. Remove the chicken from the pan and place on a clean dinner plate.
6. If you have a meat thermometer, the chicken is done at 165 degrees F.

Note

I like slice up the other half of the lemon and fry each side for about one minute then use it as a garnish.

How to Make
Pasta Sauce For Instant Pot

1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and stir in onions and garlic; cook until soft and translucent, about 6-8 minutes. Add carrot, celery, and tomatoes; cook until tender, about 6-8 minutes. Season with oregano, Italian seasoning, salt, basil, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
   
2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Blend with an immersion blender to desired consistency.
   
3. Use immediately over cooked pasta or freeze in freezer bags or containers.

Note

If you don't like the skins from the plum tomatoes, you can blanch and peel them or simply pull out the skins before blending.

How to Make
Lentil Salad

1. Cook and cool rice.
2. Add salad ingredients to large bowl.
   
3. Mix dressing and pour over top. 
4. Mix salad well to dress evenly. 
   
5. Place in fridge for an hour or so. (optional but allows the flavours to develop more)
   
6. Serve.
   

How to Make
Quinoa Salad

1. Cook stock and quinoa at low boil for 15 minutes then cover and let sit for 15 minutes.
2. In a large bowl add all salad ingredients, chopped into bite size pieces.
3. Whisk the lime zest, juice, olive oil and cumin together and add to the large bowl of salad ingredients. Add quinoa, stir well and chill. 
4. Best if made the night before.

How to Make
Taco Night Potatoes

1. Boil washed and trimmed whole potatoes in 1 quart of water for 20 minutes.
2. Dice potatoes into 1-inch chunks. Toss with oil. Combine the coating ingredients and toss with the potatoes.
3. Divide potatoes onto two large greased baking sheets, spreading out (avoid overcrowding).
4. Bake at 425 degrees F for 40 minutes, rotating the pans from top to bottom in between.
5. Serve with nacho cheese and sour cream, or use for burritos or tacos. 
   

Note

To re-heat, bake at 400F for 8 - 10 minutes or until sizzling.

Additional flavour - add onion powder, garlic powder, cumin or chili powder to taste.