Instructions

1. In saucepan set over medium-low heat, combine 7 medallions of butter, white wine and chicken broth; bring to simmer.
2. Season chicken breasts with salt and pepper. Spread one side of chicken breast with goat cheese, leaving 1/2-inch (1 cm) border; layer a few spinach leaves and strips of red pepper on top. Roll up chicken breast, enclosing filling. Insert toothpick into centre or tie with kitchen twine to secure. Repeat with remaining chicken breasts.
3. Arrange chicken in melted butter mixture; cook on medium heat, turning once, for about 25 minutes or until instant-read thermometer inserted into thickest part registers 165°F (74°C). Remove chicken using slotted spoon and set aside.
4. Return poaching liquid to stovetop; cook over medium heat for about 10 minutes or until liquid is reduced by half. Add whipping cream; return to simmer. Turn off heat; whisk in remaining butter, one medallion at a time, until butter is dissolved and sauce is emulsified.
5. Remove toothpick or twine before serving. Slice chicken and drizzle sauce over top.

• Chicken can be cooked, covered, in the oven.

Tips:

Instructions

1. Cook fettuccine according to package directions. Reserve 1/2 cup (125 mL) cooking water before draining.
2. Meanwhile, mix sour cream, Parmesan, green onion, poppy seeds, garlic and nutmeg until combined.
3. Return fettuccine to pot and set to medium low. Toss pasta with sour cream mixture and butter. Add reserved pasta water as needed to achieve desired consistency. Season with salt and pepper to taste. Serve immediately.

• Serve with roast chicken, pork tenderloin, meatloaf, schnitzel or grilled Potobello mushrooms.
• Serve as a gourmet creamy condiment for cedar plank grilled salmon.
• Add 1/2 cup (125 mL) frozen peas to pasta before draining for a more substantial side dish.

Tips:

Instructions

1. Melt 1 tbsp (15 mL) butter in a heavy saucepan set over medium heat. Add garlic; cook, stirring constantly for 1 minute. Whisk milk with cornstarch, salt and pepper until smooth. Add to pot. Cook, stirring, until thickened. Remove from the heat.
2. Whisk in Smooth cottage cheese until well combined. Return pot to medium-low heat. Cook, stirring, for 5 minutes or until warm and smooth. Whisk in Parmesan, cook for 4 minutes. Add nutmeg to taste and adjust seasonings (if needed).
3. Meanwhile, cook pasta in a large pot of boiling salted water until tender. Reserve about 1 cup (250 mL) pasta water before draining.
4. Toss hot cooked pasta with remaining butter and parsley. Add sauce and toss to coat. Adjust consistency with pasta water to taste. Serve immediately.

• Customize this pasta dish with add-ins such as grilled chicken, cooked shrimp, steamed broccoli or baby spinach.
• This sauce can be used in a cheater lasagna: Blend prepared sauce with 1/4 cup chicken broth or water. Layer sauce with 1 pkg (700 g) fresh spinach ravioli in a 9″ (23 cm) square, baking dish. Bake, covered, at 350°F (180°C) for 40 minutes. Sprinkle with mozzarella cheese and bake for 5 minutes or until melted.
• For a truly low calorie dish, replace wheat noodles with zucchini noodles made with a spiralizer.
• Nutrition Comparison
• Nutrition Per Serving (1/2 cup/125 mL sauce only): 170 calories, 9 g fat, 35 mg cholesterol, 590 mg sodium, 9 g carbohydrates, 0 g fibre, 6 g sugars, 14 g protein.
• Brand Name Refrigerated Alfredo Sauce (1/2 cup/125 mL): 200 calories, 16 g fat, 50 mg cholesterol, 560 mg sodium, 8 g carbohydrates, 0 g fibre, 5 g sugars, 6 g protein.

Tips:

Instructions

1. Pierce potatoes. In a saucepan, cover potatoes with cold water; bring to a boil over high heat. Add 2 tsp (2 mL) salt; reduce heat and boil gently for about 20 minutes or until fork-tender.
2. Drain; cut potatoes into thin slices, cover to keep warm.
3. Meanwhile, rinse scallops and pat dry. Season with salt and pepper. Heat a large skillet over medium high. Add butter and swirl to coat pan. Add scallops and brown for about 2 minutes per side, turning once.
4. Transfer to a plate and cover to keep warm. Reduce heat to medium low; add garlic and sauté for 1 minute or until fragrant. Add wine and simmer, stirring, until reduced by about half. Add cream and return to a boil, stirring often, for about 3 minutes or until slightly thickened. Season with salt and pepper to taste. Return scallops to pan; turn to coat in sauce. Simmer for 1 minute or until just slightly firm at the edges.
5. Fan 3 potatoes in the centre of each serving plate; top with spinach. Arrange scallops around spinach; drizzle with sauce.

• Be sure not to overcook scallops to keep them nice and tender. They should be well-browned and firm just around the edges.
• You can substitute 18% cream whisked with 1 tbsp (15 mL) all purpose flour for the 35% cream if desired.

Tips:

Instructions

Toss scallops with 1 tbsp (15 mL) olive oil, lemon juice, slat and pepper. Heat a cast iron skillet or non-stick frying pan over medium high and add remaining olive oil. Once pan is hot, sear scallops on both sides until golden brown, about 60 seconds each side. Remove from pan and serve with wild mushrooms and Canadian whiskey cream.

1. In large skillet, melt butter over medium high; add shallots and garlic. Cook, stirring constantly, for about 2 minutes or until shallots are softened. Add oil, and portobello, oyster and button mushrooms; cook, stirring frequently, for about 8 to 10 minutes or until liquid is evaporated and mushrooms have browned.
2. Stir in whiskey and cook to deglaze. Add beef stock, stirring frequently for about 5 minutes or until almost all liquid has evaporated. Add cream and simmer, stirring occasionally, until sauce has thickened and reduced by three quarters.
3. Stir in asiago and thyme, and season with salt and pepper. Serve in wide-rimmed bowls with mushroom mixture on bottom and scallops on top. Garnish with shaved asiago.

• Fresh scallops should have a clean sweet scent to them. Be sure to get them into the refrigerator soon after your stop at the fish market.

Tips:

Instructions

1. Preheat oven to 425°F (220°C).
2. Place cucumber in a fine mesh sieve and set over a bowl. Season with half the salt and pepper and let drain for 15 minutes; squeeze dry.
3. Meanwhile, arrange trout on a buttered, foil-lined baking sheet; season with remaining salt and pepper. Blend butter with garlic and dot evenly over trout. Roast for 8 to 10 minutes or until fish flakes easily with a fork.
4. Combine sour cream, cucumber, onion, capers, mint and lemon zest well. Serve on side of roasted trout.

• Substitute mint with chopped fresh dill for a classic flavour combination.
• The creamy cucumber relish can be made ahead and reserved, tightly covered in the refrigerator for up to 2 days.

Tips:

Instructions

1. Preheat oven to 450°F (230°C).
2. Cut squash into ½” (2 cm) cubes. Toss with half the melted butter, honey, garlic, rosemary, salt and pepper until well combined. Spread in a single layer on a parchment-lined baking sheet. Roast, turning occasionally, for 20 to 25 minutes or until very tender. Cool slightly; combine with cottage cheese, milk, chicken stock and Gorgonzola.
3. Reduce heat to 350°F (180°C).
4. Grease a 9” x 13” (3 L) casserole dish. Spread one quarter of squash mixture evenly in dish. Cover with an even layer of noodles. Repeat layers of cheese and noodles twice. Spread the remaining cheese mixture evenly over the noodles.
5. Cover with foil and bake for 45 minutes. Remove foil and bake, uncovered, for 15 minutes. Meanwhile, toss breadcrumbs with walnuts, parsley and remaining butter; sprinkle evenly over lasagna. Broil for 3 minutes or until golden brown. Rest for 20 minutes before slicing.

Tips:

Instructions

1. Cook linguine for 10 minutes or until tender; drain well and return to pot.
2. Meanwhile, in large skillet, melt butter over medium heat; add garlic and shallots, and sauté for 1 minute or until lightly browned. Add pancetta and sauté for 20 minutes. Add wine, bring to boil, and stir until most of the liquid has evaporated. Stir in cream; bring to boil. Reduce heat and simmer gently, stirring often, for about 3 minutes or until slightly thickened.
3. Stir cream mixture and eggs into pasta; return to low heat for 2 minutes while tossing to coat. Season to taste with salt and pepper. Top with Parmesan and serve.

• Pancetta is Italian bacon that is cured, but unsmoked. It is available by the piece or deli sliced at most supermarkets.
• Cooking at home allows you to customize your meals. Create luscious pasta dishes by replacing cream with blended Nordica Cottage Cheese.

Tips:

Instructions

1. In shallow dish, combine flour with ¼ tsp (1 mL) salt and a pinch of pepper. Coat veal chops in flour mixture, shaking off any excess.
2. In large skillet, melt half of the butter over medium high heat. Brown veal chops, turning once; transfer to plate. Reduce heat to medium and add remaining butter to pan. Add onion; cook for about 3 minutes or until softened. Stir in pesto and wine. Stir in cream and bring to boil; boil for 1 minute until slightly thickened.
3. Return chops to pan. Spoon any accumulated juices on top. Simmer for about 5 minutes. Season sauce to taste with salt and pepper. Garnish with basil and serve.

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