Main Dish recipe collection

Salmon and spinach stuffed inside of puff pastry then roasted until golden. Crispy and flaky on the outside, served with a tangy and creamy sauce.

The herb sauce was delicious and packed with flavour. However I seared the salmon in the hot skillet until nicely done, removed from the pan, then made the sauce with the remaining ingredients. Like crispy salmon rather than poached. Well definitely be making this dish again.

Pan seared salmon is gently tossed with browned mushrooms, broccoli, some good extra-virgin olive oil and fresh lemon juice.

I marinated my boneless skinless chicken breasts overnight and grilled them. Very nice sauce.

Satay Peanut Chicken recipe

Enchilada casserole with a twist!

Easy and tasty!

An easy savory pot roast for your slow cooker. Cooked with carrots, potatoes and garlic with horseradish. Truly a one pot main dish for dinner.

Scalloped Potatoes and Ham Casserole recipe

Pan seared scallops served on a bed of fennel puree with a sweet Balsamic drizzle. This recipe was inspired by Masterchef New Zealand contestant Rob and I've modified the ingredients and instructions to match those that are commonly available in North America along with experimentation to make the recipe lower in fats yet every bit as flavorful.

Seafood Burgers with Basil Tartar Sauce recipe

Pork or veal schnitzel with a mushroom sauce topped with bacon. Perfect for Oktoberfest or any time you are hankering for German fare.

This was very easy to prepare, but I would double the chili paste next time and add some "red" to it- i.e. red bell pepper or carrots.

Look for sweet potato noodles in Asian or Korean grocery stories, or use soba noodles or even spaghetti works too. The dish is super easy to prepare, and it tastes delicious. If you are a big fan on Asian flavor, such as sesame oil, sesame seeds, and soy sauce, etc, you will not be able to resist this mouth-watering Japchae.

I omitted the parsley and scallions (had none) and used chopped onion instead. I also added some red pepper flakes for some heat. I treated this as a marinade for my boneless, skinless breasts, which cut cut into strips and marinated overnight. I skewered the strips and grilled for 5-6 min. per side. Excellent flavor.

One day I ran out of the ingredients, and so I got creative. What I came up with, I looooove. I call it Mediterranean Chicken a la Crock-Pot.