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The name is a combination of chicharron (fried pork skins) and frijoles (beans) – it’s two main ingredients – topped with salad add-ons and chimichurri.
Raw seafood or fish is cooked by lemon or lime juice… now don’t wrinkle your nose! The acid in the citrus juice denatures the proteins in the fish, causing it to become opaque and producing a firm texture.
This easy one-dish meal is your answer for chock-full flavour and goodness. It’s also proof that tofu can be filling and scrumptious!
Mole is the generic rich sauce in Mexican cooking and makes this stew exceptional. This chocolate-tinged poblano, tomato sauce is much thinner but thick on flavour.
The only crust conventional pizza lovers give a thumbs up to! Besides being quick and easy, it’s adaptable for thick & thin pizza crust, bruschetta, focaccia, flatbread or pot pie crust.
Succotash is one of the most delicious things you can do to vegetables! Albeit traditional with corn and lima beans, give this interesting version a go.
Discover that it’s more about the sauce than what it’s doused in with these spicy little bites… and this one’s a doozy!
Universal rice is now a thing… here’s the recipe!
I’m sharing the best way I’ve found to have tender, moist ribs with all the flavor in tact and the fat rendered. You’re welcome!
Full flavour comes through the dressing! See the suggested salad combinations in the recipe.
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