This is Nacho ordinary nacho. Sorry, Dad joke. Love this version, perfect for outdoor summer dining and sharing. Cut up a pack of pita bread, oil, season, and toast. These are the chips. It’s served cold with a homemade whipped Feta, instead of a hot cheese sauce. On top, chopped crunchy cucumber, diced juicy tomatoes, and shallots is essentially a Greek salad salsa. This is a vegetarian version, but you could easily add protein like shrimp, lamb, or chicken. If you are a pla

It’s been a full year and three months since we truly entertained. Thanks Covid. Where I live (Alberta, Canada), they just announced that we should be without restrictions come early July. Perfect timing for summer entertaining. I am so excited!! So here is my collection of favourite appetizers, not the first course at a sit down dinner, but the hors d’oeuvres to serve on arrival with drinks. These are the kind of appetizers you could serve to a well-travelled friend, a foodi

A classic Tex-Mex favourite, perfect for a crowd or weeknight dinner made easy with leftover chicken and rice. The trick is a half a block of softened cream cheese added to the filling ingredients. I also had some leftover Béchamel sauce on hand which I spread on top of the filled enchiladas before I topped with more cheese and baked. For my filling, I combined shredded chicken, cold cooked rice, cream cheese, canned black beans, fresh chopped bell pepper, jarred roasted pepp

It’s the latest food trend, and I decided to try it. Essentially replace the fat like butter or oil with pesto. Then add the eggs and cover, this ensures eggs steam nicely so you don’t have to flip them. This is the way I always fry an egg. The Pesto Eggs are rich tasting, and I found it needed acidity to balance the flavours. I always have some homemade pickled shallots on hand, and they worked perfectly. Top with a little crushed chili flakes too. Equipment Shallow fryin

Grilling chicken on the BBQ, whether they be pieces or a whole chicken spatchcocked is one of my favourite ways to prepare this protein. Basically I preheat my BBQ with the lid on, then turn off all the burners where I will place my chicken. It needs to cook outside of direct heat. Season on both sides (salt and pepper will do), then place it skin side up. The skin will dry out and crisp nicely, no need to turn it over. The only fuss is to adjust the cooking temperature as