When I see the word Provence associated with food, my taste buds always get excited.  Perhaps I’m biased as I was born there, but the food from Provence has always
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By Joel Mielle

Chicken Marsala is made using a fortified wine that originated in Sicily, like Sherry or Madeira.  This version has a cream sauce and reduced with dried wild forest mushrooms.  The
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By Joel Mielle

Hachis Parmentier is known throughout France as the most popular comfort food. Originally created to use up leftover meats from the Sunday roast. The roasted meat was trimmed off the
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By Joel Mielle

Creamy Chicken Milano is cooked using chicken thighs with the bone (chops). It’s the cooking with the bone that keeps the thigh juicy and flavourful making it the tastiest part
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By Joel Mielle

There are many variations of peanut or Satay sauce, some can be quite complex if made from scratch.  But with a few short cuts, it’s surprisingly simple to make.  This
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By Joel Mielle

The authentic fettuccine Alfredo made without cream. Simple recipe made with only three ingredients. Cheese, butter and the pasta. The secret is good quality butter and cheese. I used freshly
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By Joel Mielle

Look at this Creamy Chicken Mustard with Bacon, Garlic Cooked in one Pan! A great one pan chicken dinner recipe that’s made under 30 minutes. The sauce has a smoky
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By Joel Mielle

This red lentil soup is made with chicken or vegetable stock so it’s equally great for vegetarians. Also for vegans without the yogurt. Perfect on a cold day as it’s
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By Joel Mielle

This turkey is quite fool proof and simple to do. You can now relax with the best Christmas or Thanksgiving dinner ever. The bacon not only gives the meat a
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By Joel Mielle

Chicken Fried Rice that’s better than any take out!  Who doesn’t like a great fried rice.  This recipe is quite simple to make and perfect if you have any leftover rice. I
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By Joel Mielle

I made this recipe using a mixer strong enough to handle pizza dough. Use the dough hook and it only takes 8 minutes on a low setting. If you don’t
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By Joel Mielle

What’s better than a healthy fresh salad on a hot day. This salad can be made as a standalone meal or as a side dish to complement a nice steak,
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By Joel Mielle