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Month: May 2025

orzo-risotto

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Orzo Risotto

This dish will make a great appetizer as a first course or an excellent “starch” on a main course dish. Serve this creamy dish in deep pasta bowls with your favourite grilled fish, poultry or meat, or as an appetizer with toasted garlic bread.

  • Preparation: 30 minutes

Ingredients

Instructions

  1. In a large pot of boiling lightly salted water, cook orzo for about 8 minutes or until just tender but still firm. Drain and rinse under cold water; drain well and set aside.
  2. Meanwhile, in a large non-stick skillet melt butter over medium low; cook garlic and onions for about 3-4 minutes or until onions are softened. Add wine and bring to a simmer; reduce heat to medium low and cook stirring occasionally for 3 minutes. Add cream and bring to a simmer; reduce heat to medium low and cook gently, stirring occasionally, for about 5 minutes or until slightly thickened.
  3. Add orzo to the cream sauce; stirring constantly and bring to a simmer. Stir in chopped chives, Cheddar and blue cheeses. Season with salt and pepper to taste. Sprinkle with pine nuts.
  • Excellent source of vitamin A and thiamin.

Tips:

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Ingredients

Products Used

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mediterranean-mozzarella-stuffed-lamb

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Mediterranean Mozzarella Stuffed Lamb

A perfect option for small holiday gatherings, this gorgeous, tender roast lamb can be served with roasted potatoes and steamed green beans to complete the meal.

  • Yields: 6-8 servings
  • Preparation: 20 minutes

Ingredients

Instructions

  1. Preheat oven to 350°F (160°C). Soak panko in milk for 2 minutes. Stir in mozzarella, sun-dried tomatoes and parsley to combine.
  2. Lay meat, fat-side-down, and season all over with salt and pepper. Spread evenly with stuffing mixture leaving a 2-inch (5 cm) border at each end. Starting at a narrow end, roll meat up, jellyroll-style and tie with kitchen twine.
  3. Transfer roast to a rack set in a roasting pan. Roast for 1 hour. Blend butter with vinegar and honey.
  4. Brush over lamb, continue to roast, basting occasionally with pan juices for 30 minutes or until a meat thermometer inserted into the center registers 160°F (71°C) for medium (or to preferred doneness). Tent with foil and rest for 20 minutes. Slice thickly to serve.
  • Ask the butcher at the meat counter to butterfly the roast for you, making the preparation even easier.

Tips:

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Ingredients

Products Used

HEWITT’S – Homogenized Milk Photo of - HEWITT'S - Homogenized Milk

macaroni-n-three-cheeses

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Macaroni ‘n’ Three Cheeses

Try this easy to make Cheesy Casserole that will become a family dinner favourite!

  • Preparation: 63 minutes

Ingredients

Instructions

  1. Preheat oven to 350°F (180°C).
  2. In large saucepan, cook macaroni according to package directions; drain. In large saucepan, melt 4 tbsp (60 mL) of the butter. Sauté onion until tender. Blend in flour and dry mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens.
  3. Remove from heat. Add cheddar, Swiss and mozzarella and stir until cheeses are melted. Return to low heat if necessary to melt all of the cheese. Fold in macaroni and parsley. Add salt and pepper to taste. Spoon mixture into 2 qt. (2L) shallow rectangular casserole.
  4. Melt remaining 1 tbsp (15 mL) butter; toss with breadcrumbs. Sprinkle over casserole. Bake 20 minutes or until heated through.
  • Excellent source of folate and calcium.

Tips:

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Ingredients

Products Used

HEWITT’S – Homogenized Milk Photo of - HEWITT'S - Homogenized Milk

herbed-cottage-cheese-primavera-with-pasta

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Herbed Cottage Cheese Primavera with Pasta

Hearty, healthy, calcium-rich and tasty.

  • Yields: 4 servings
  • Preparation: 30 minutes

Ingredients

Instructions

  1. Cook pasta according to package directions.
  2. Meanwhile, heat butter and oil in skillet over medium heat. Sauté onion until transparent. Add vegetables, herbs and garlic. Sauté for 5 minutes. Add sautéed vegetables to drained pasta in saucepan. In skillet, heat cottage cheese and Parmesan.
  3. Blend into pasta mixture. Thin with milk as needed. Season with salt and pepper.
  • Go for whole grain or spelt noodles. Slightly nutty and just a little chewy, these types of noodles enhance classic Italian fare with more minerals and fibre.

Tips:

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Ingredients

Products Used

HEWITT’S – Homogenized Milk Photo of - HEWITT'S - Homogenized Milk

family-pasta-supreme

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Family Pasta Supreme

Comfort food for the whole family.

  • Yields: 6 servings
  • Preparation: 26 minutes

Ingredients

Instructions

  1. Cook macaroni according to package directions. Drain.
  2. Melt butter over medium heat in heavy saucepan. Add garlic with onion and cook until soft. Add flour and cook 1 minute. Whisk in milk.
  3. Cook over medium heat, stirring frequently until thickened.
  4. Stir in cheese, tomatoes, mushrooms, salt and pepper. Add macaroni and stir to combine. Spoon into serving bowl and top with bacon.

Tips:

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Ingredients

Products Used

HEWITT’S – Homogenized Milk Photo of - HEWITT'S - Homogenized Milk

corn-risotto-casserole

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Corn Risotto Casserole

A silky rice casserole, just homey enough, with the added zip of Asiago cheese and sundried tomatoes.

  • Yields: 4 to 6 servings
  • Preparation: 86 minutes

Ingredients

  • 3 tbsp (45mL) GAY LEA – Salted Butter
  • 1 onion, chopped
  • 1 cup (250mL) carrot, chopped
  • 1 cup (250mL) sweet red pepper
  • 1 tsp (5mL) salt
  • 1 tsp (5mL) dried oregano
  • 1/2 tsp (2mL) pepper
  • 1 cup (250mL) arborio rice
  • 2 cups (500mL) corn kernels, cooked
  • 1 cup (250mL) HEWITT’S – Homogenized Milk
  • 1 egg
  • 1 tbsp (15mL) all purpose flour
  • 2 cups (500mL) IVANHOE – Extra Old White Cheddar, or Asiago, shredded
  • 3 cups (750mL) oil-packed sun dried tomatoes, chopped

Instructions

  1. In saucepan, melt butter over medium heat; add onion, red pepper, carrot, salt, oregano and pepper; cook for 5 minutes. Add in rice and stir for 1 minute. Pour in 2 ½ cups (625 mL) hot water and corn; bring to boil. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed.
  2. Preheat oven to 350°F (180°C).
  3. In bowl, whisk together milk, egg and flour; add to rice mixture. Stir in cheese and sundried tomatoes. Spread into greased 8” (2 L) square casserole dish. Sprinkle with Parmesan. Bake in centre of preheated oven for 30 to 35 minutes or until liquid is absorbed and rice is tender.

Tips:

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Ingredients

  • 3 tbsp (45mL) GAY LEA – Salted Butter
  • 1 onion, chopped
  • 1 cup (250mL) carrot, chopped
  • 1 cup (250mL) sweet red pepper
  • 1 tsp (5mL) salt
  • 1 tsp (5mL) dried oregano
  • 1/2 tsp (2mL) pepper
  • 1 cup (250mL) arborio rice
  • 2 cups (500mL) corn kernels, cooked
  • 1 cup (250mL) HEWITT’S – Homogenized Milk
  • 1 egg
  • 1 tbsp (15mL) all purpose flour
  • 2 cups (500mL) IVANHOE – Extra Old White Cheddar, or Asiago, shredded
  • 3 cups (750mL) oil-packed sun dried tomatoes, chopped

Products Used

HEWITT’S – Homogenized Milk Photo of - HEWITT'S - Homogenized Milk

canadian-parmesan-asparagus-prosciutto-roll-ups-with-smoked-gouda-cheese-sauce

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Canadian Parmesan, Asparagus Prosciutto Roll-Ups with Smoked Gouda Cheese Sauce

Wrapping asparagus spears in Parmesan-crusted chicken breast pieces takes this favourite vegetable to new flavour heights. Drizzling the crunchy chicken with smoky-flavoured Gouda sauce makes it irresistible.

  • Yields: 6 servings
  • Preparation: 70 minutes

Ingredients

  • 1/2 cup (125mL) GAY LEA – Salted Butter
  • 3/4 cup (175mL) bread crumbs
  • 1/2 cup (125mL) BLACK RIVER – Parmesan, finely grated
  • 1/2 cup (125mL) parsley, finely chopped
  • 6 slices prosciutto slices, thinly sliced, trimmed of fat
  • 18 fresh asparagus, trimmed, blanched (see cooking tip)
  • 6 chicken breast, skinless, boneless, fillets removed, flattened

Smoked Gouda Cheese Sauce

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Melt butter in microwave. In shallow dish, combine bread crumbs, Parmesan and 1/3 cup (75 mL) of the parsley. Coat both sides of breasts first with flour, then with butter, then with Parmesan breadcrumb mixture. Place one slice prosciutto atop each chicken breast, lay 3 asparagus spears across each breast; roll up tightly. Place seam side down in a single layer in a 9″ x 13″ (3 L) glass or metal baking pan, leaving space between rolls. Press remaining crumb mixture then drizzle any leftover butter over rolls (see cooking tip). Bake for 30 minutes or until chicken is cooked and coating is golden brown. Let stand for 10 minutes.
Smoked Gouda Cheese Sauce 
  1. Meanwhile, whisk flour into milk. Gradually stir mixture into small saucepan. Over medium heat, simmer, whisking often, for about 5 minutes or until slightly thickened. Remove from heat; add smoked Gouda and pepper. Stir until cheese melts and sauce is smooth. Cut each chicken breast into 3 slices, fan pieces on dinner plate; drizzle with 2 tbsp (30 mL) Smoked Gouda Cheese Sauce. Sprinkle with remaining finely chopped parsley.
  • To flatten chicken breasts: Place each chicken breast between 2 sheets of plastic wrap; pound with rolling pin or mallet to about 4″ to 8″ (5 to 3 mm) thick.
  • To blanch asparagus, drop spears into boiling water for 1 minute; remove and quickly plunge into ice water or cold running water. Pat dry.
  • Make ahead: Coat, stuff and roll chicken up to 8 hours ahead. Cover and refrigerate. Increase baking time by 5 minutes. Reheat Smoked Gouda Cheese Sauce in microwave on medium for 2 minutes or until heated through. Stir occasionally.

Tips:

Photo of - Canadian Parmesan, Asparagus Prosciutto Roll-Ups with Smoked Gouda Cheese Sauce

Ingredients

  • 1/2 cup (125mL) GAY LEA – Salted Butter
  • 3/4 cup (175mL) bread crumbs
  • 1/2 cup (125mL) BLACK RIVER – Parmesan, finely grated
  • 1/2 cup (125mL) parsley, finely chopped
  • 6 slices prosciutto slices, thinly sliced, trimmed of fat
  • 18 fresh asparagus, trimmed, blanched (see cooking tip)
  • 6 chicken breast, skinless, boneless, fillets removed, flattened

Smoked Gouda Cheese Sauce

Products Used

HEWITT’S – Homogenized Milk Photo of - HEWITT'S - Homogenized Milk

loaded-baked-potato-soup

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Loaded Baked Potato Soup

This hot soup is packed with flavour and perfect for cool winter days.

  • Yields: 6 servings
  • Preparation: 45 minutes

Ingredients

  • 1 1/12 lb (750g) russet potatoes, peeled and cubed
  • 6 bacon slices, chopped and divided
  • 1 onion , finely chopped
  • 1 celery stalks, finely chopped
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) pepper
  • 1/4 tsp (1mL) dried thyme leaves
  • 1 1/2 cups (375mL) HEWITT’S – Sour Cream
  • 1/2 cup (125mL) sodium reduced chicken broth
  • 2 cups (500mL) HEWITT’S – Homogenized Milk
  • 1/2 cup (125mL) green onions, thinly sliced
  • 1/2 cup (125mL) IVANHOE – Old Cheddar, shredded

Instructions

  1. Place potatoes in medium saucepan and cover with cold water; season with salt to taste. Bring water to boil and cook for 15 minutes or until potatoes are fork-tender; drain well. Mash potatoes until smooth and fluffy. Beat in sour cream with an electric hand mixer.
  2. Meanwhile, set medium skillet on medium heat. Add half of bacon, onion, celery, salt, pepper and thyme. Cook for 10 minutes or until browned and very soft.
  3. Purée bacon mixture with broth using a blender or food processor. Transfer potato mixture to clean saucepan, whisk in milk, and then set on medium heat.
  4. Meanwhile, cook remaining bacon until very crisp. Garnish each bowl with green onion, cheese, remaining bacon and small dollop of sour cream.
  • Use an electric mixer to incorporate potato into soup.

Tips:

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Ingredients

  • 1 1/12 lb (750g) russet potatoes, peeled and cubed
  • 6 bacon slices, chopped and divided
  • 1 onion , finely chopped
  • 1 celery stalks, finely chopped
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) pepper
  • 1/4 tsp (1mL) dried thyme leaves
  • 1 1/2 cups (375mL) HEWITT’S – Sour Cream
  • 1/2 cup (125mL) sodium reduced chicken broth
  • 2 cups (500mL) HEWITT’S – Homogenized Milk
  • 1/2 cup (125mL) green onions, thinly sliced
  • 1/2 cup (125mL) IVANHOE – Old Cheddar, shredded

Products Used

HEWITT’S – Sour Cream Photo of - HEWITT'S - Sour Cream
HEWITT’S – Homogenized Milk Photo of - HEWITT'S - Homogenized Milk

herbed-pumpkin-soup

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Herbed Pumpkin Soup

A delicious, satisfying soup that is very nutritious and a cinch to make. If using fresh pumpkin, cook as you would winter squash, then purée.

  • Yields: 6 servings
  • Preparation: 35 minutes

Ingredients

Instructions

  1. In heavy saucepan, sauté onion in butter until transparent. Add broth, pumpkin and spicing. Salt and pepper to taste. Heat on medium low, then reduce to simmer 15 minutes, stirring occasionally.
  2. Purée mixture. Add milk and reheat, but do not boil. Remove from heat. Stir in Canadian cheese until melted.
  • For a restaurant-inspired garnish, spoon sour cream into a zip-top bag, snip off a corner and ‘pipe’ fancy swirls onto soup.
  • For Halloween, pipe concentric circles onto soup and pull a toothpick from the center to the edge to create a spooky spider web design.

Tips:

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Ingredients

Products Used

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fairmont-seafood-chowder

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Fairmont Seafood Chowder

This recipe is inspired by the Atlantic Ocean. It is so good, it was designed to make enough for now and tuck some away in the freezer for a cold day. Perfect to serve with cheddar cheese biscuits, as part of a Mother’s Day brunch or as an elegant appetizer for dinner. Your seafood-loving guests will be forever grateful for this seafood-loaded, creamy chowder from the sea!

  • Yields: 12 servings
  • Preparation: 67 minutes

Ingredients

  • 2 tbsp (30mL) GAY LEA – Salted Butter
  • 2 tbsp (30mL) olive oil
  • 4 oz (125g) double smoked bacon, diced
  • 1 cup (250mL) celery, diced
  • 1/2 cup (125mL) white onion, diced
  • 1 tbsp (15mL) garlic, minced
  • 2 lb (1Kg) mixed seafood, (diced salmon, halibut, scallops, lobster meat, small shrimp, baby clams)
  • 2 1/2 cups (625mL) chicken broth
  • 1 cup (250mL) white wine
  • 1 lemon juice
  • 8 cups (2L) HEWITT’S – Whipping Cream
  • 6 tbsp (90mL) chives, chopped
  • chili flakes
  • salt
  • pepper

Instructions

  1. In a large pot, heat butter and oil on medium high heat; stir in bacon, celery, onion and garlic; cook, stirring, for 3 to 5 minutes or until onions are soft. Add seafood and potatoes; cook, stirring, for 2 minutes. Stir in wine and lemon juice; bring to boil, reduce heat and simmer 10 minutes or until reduced by three quarters.
  2. Add cream; bring to boil, reduce heat and simmer, stirring occasionally, for about 30 minutes or until potatoes are soft and soup has thickened slightly. Stir in chives, chili flakes and season with salt and pepper.

Tips:

Photo of - Fairmont Seafood Chowder

Ingredients

  • 2 tbsp (30mL) GAY LEA – Salted Butter
  • 2 tbsp (30mL) olive oil
  • 4 oz (125g) double smoked bacon, diced
  • 1 cup (250mL) celery, diced
  • 1/2 cup (125mL) white onion, diced
  • 1 tbsp (15mL) garlic, minced
  • 2 lb (1Kg) mixed seafood, (diced salmon, halibut, scallops, lobster meat, small shrimp, baby clams)
  • 2 1/2 cups (625mL) chicken broth
  • 1 cup (250mL) white wine
  • 1 lemon juice
  • 8 cups (2L) HEWITT’S – Whipping Cream
  • 6 tbsp (90mL) chives, chopped
  • chili flakes
  • salt
  • pepper

Products Used

HEWITT’S – Whipping Cream Photo of - HEWITT'S - Whipping Cream
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