This is a great recipe when you need to feed a crowd of nacho lovers. Makes 8 – 10 servings Ingredients 1- large (300g) bag tortilla corn chips 1 can (398 ml) refried beans 1 can (398 ml) black beans 1 large boneless skinless chicken breast 1 package Taco seasoning mix 1 cup (250ml) cherry
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Ingredients: 4-8 pound pork butt 2 teaspoons garlic powder 1 teaspoon onion powder 2 teaspoons red chilli powder 1 teaspoon black pepper 4 cups (2 cans) Dr.Pepper soda 3 cups Village Grocer Jack Daniels BBQ Sauce 1/2 cup Jack Daniels Whiskey (optional) Method: Combine garlic, chilli and onion powders along with the pepper in a
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We call this recipe 3-Ingredient as the hot sauce is optional. Simple but delicious. You get to choose the level of heat! Makes 6 – 8 servings Ingredients 3 medium ripe avocados, sliced lengthwise, pitted and peeled 2 tablespoons (30ml) fresh lime or lemon juice ½ teaspoon (2ml) salt ½ to 1 teaspoon (2-5ml) hot
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Our easy recipe for buttermilk cornbread is a perfect complement to chili, soup, or stews. We love to make it in a cast iron skillet so that it’s “oven-to-table” ready. Makes 10 – 12 servings Ingredients 1¼ cups (310ml) yellow cornmeal ¾ cup (180ml) all purpose flour ¼ cup (60ml) granulated sugar 1 teaspoon (5ml)
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Over the past couple of weeks, we’ve received a curiously high volume of calls about the availability of Seville Oranges. We are happy to confirm that they have finally arrived and the opportunity to get your hands on some is now…and now only, as these are available but once in an entire year. Medium in
Read MoreIngredients 1 (4 lb) pot roast 2 tablespoons Dijon mustard canola oil 2 tablespoons tomato paste Kosher salt and freshly ground black pepper 750 ml red wine 8 shallots, peeled 4 cups beef stock 5 carrots, peeled 1/2 cup unsalted butter 1 stalk celery, cut in half 4 sprigs thyme 4 leeks, cleaned and sliced
Read MoreIn a heavy pot, or Dutch oven (with a tight fitting lid) heat about 1/4 cup of butter and 1/4 cup of cooking oil together. Dredge entire roast with flour seasoned with salt and pepper. Brown the roast slowly on all sides. Now add 5 or 6 medium-sized, sliced onions to the pot and brown
Read MoreThis recipe is adapted from America’s Test Kitchen’s book, One-Pan Wonders. This recipe uses one of the test kitchen’s favourite secret ingredients: instant tapioca. When added along with some dried porcini mushrooms, a lush flavourful gravy is created. The tapioca also prevents the sauce from getting watered down as the meat releases its juices. Serves:
Read More4 pounds Village Grocer Pot Roast 1 teaspoon fresh garlic, chopped 2 litres beef stock 1 teaspoon fresh thyme, chopped 4 large onions, sliced 2 cups dry red wine 4 bay leaves 4 tablespoons cornstarch Pan sear the pot roast in a Dutch oven, then remove. In the same pot, saute onions. Add red wine,
Read More6 (4 ounce) cod fillets 1/2 tablespoon butter 1 lemon, juiced 1 teaspoon salt 1 teaspoon ground black pepper 1/2 teaspoon dried parsley 3 cloves garlic, minced 2 tablespoons lemon pepper Preheat oven to 350 degree F. melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes,
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