Join us each Sunday 9:00 am ADT for a tour of food and culture from Atlantic Canada to around the world. Hosted by Michelle Alcorn from her kitchen in Albert County NB or wherever she is traveling to in Canada and around the world. Explore Morocco, Chile, Italy and more.

From our kitchens to yours each week.

We have welcomed many weekly guest Cooks from around the world and featured over 1000 recipes since July of 2020 when we went live. Learn about products from our local farmers and producers.

Meet local Atlantic Canadian Chefs and tour restaurants with Michelle and her Mom.

Travel the world through food

Join us on a trip around the world with scrumptious recipes and meal ideas from our team members and students from across the globe.

Join our LIVE BROADCAST every SUNDAY at 9 AM (AST).

You can also visit our Instagram Channel

Created by Michelle Alcorn July 2020

Hosted by Michelle Alcorn

Co-host Helen Alcorn (Mom)

Production & Marketing Jawad Markzi

Technical Advisor Holly Fisher

Digital Advisor Cyber PR Army

AC Cooks fan club since 2020:

R&R Solution Taylors Tartans CYA365, Cyber PR Solutions, Bouctouche Farmers Market, Collins Lobster, TIANB, Lincoln Barber, The Latin Corner and more

Join Atlantic Canada Cooks and Connect with our food community

What does Atlantic Canada Cooks do:
  • We connect people to Atlantic Canada culture and the world
  • Show people what is great about Atlantic Canada food diverse culture
  • Encourage healthy living connecting with farmers markets
  • Connects communities to the people and food with local suppliers
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Sit at our table.

Experience how great learning English tastes.
Experience the flavor and culture of Atlantic Canada Join us every Sunday at 9 am – 10 am Atlantic time for a fun and friendly way to immerse yourself in English and learn more about Canadian food and culture:
  • listen to and speak English in a safe environment
  • learn authentic Atlantic Canadian Maple 🍁 recipes every week
  • get to know our food community and students in a relaxed atmosphere
Whether you are here in Canada or anywhere else in the world, pop in and experience Atlantic Canada with us.
Atlantic Canada Cooks Proud Sponsor of


Bouctouche Farmers Market – Zero Waste Festival 2022 & 2023
Michelle hosted our show live in November to support this annual event targeted to help people connect with local healthy living and reducing waste in our homes and communities.

Riverview Maple Fest 2022 and 2023 were both a tasty success.

Take your sweet tooth out for a spring stroll. Riverview Maple Fest celebrates the Canadian tradition of the maple harvest with a weekend of maple-infused menus and promotions all over Riverview and extending throughout Albert County!

Stay tuned to our Facebook page for up to date information on this local tradition !!

Michelle Exploring the world


Rossello Winery

Sponsor Opportunities – Food Connects

Highlight your products, restaurants, cafes, breweries, farms and more. Show the world what you have to offer! For more information contact

2024 Menu for sponsors

The Atlantic Canada Cooks Menu. Dive In!

Apple Beet Coleslaw

Apple Beet Coleslaw

Cooked by Michelle Alcorn

– 2 types of hard apples cut into strips

– 1 golden yellow beets 

– 1/4 cup fresh chives

– 1 cup cabbage cut thin 

– 1/2 cup of sliced radish 



1/4 cup mayonnaise 

2 tablespoons of honey mustard 

3 tablespoons fresh thyme 

1/2 teaspoon of garlic powder 

sea salt

pepper fresh cracked 

Atlantic Canada Hodgepodge

Atlantic Canada Hodgepodge

Cooked by Michelle Alcorn

It’s all about the first harvest from your garden. We often have a few potatoes, carrots, peas, beans starting. We put those together and make a dinner. Often shared with family and friends.
Choose your fresh ingredients here is a great starter recipe.

– 1 lb new potatoes, quartered – or whole baby potatoes
– 1 cup baby carrots – trimmed and cut in half
– 1/2 cup fresh green beans
– 1/2 cup yellow beans
– 1/2 cup sugar snap or snow peas
– 2 cloves garlic – minced
– 1 tbsp fresh chives
– 2 tablespoons fresh thyme
– 1 tbsp fresh parsley 
– 1 cup water – or stock
– 3/4 cup 35% heavy cream or coconut milk, 1 can
– 4 tbsp butter
– salt
– pepper
1. Start by washing and trimming all the vegetables. Baby carrots should be washed, have their tops trimmed, and be cut in half.
2. Sauté 1 onion, with garlic in olive oil in large pot with fresh thyme, salt & pepper. Add potatoes and carrots and cook for 15 minutes, then add peas or beans.
3. Cook until vegetables cooked. Drain water, leaving ¼ of the liquid. Add cream, butter, or coconut milk.
4. Serve after 5 minutes topped with chives and parsley.
Top or pair with your favourite protein. 

Baked Maple Apples

Baked Maple Apples

Cooked by Michelle Alcorn

Core and slice apples
(Use a firm apple)
Stuff each one

Stuffing (in a bowl mix)
– oats
– coconut
– walnuts crushed
– hemp hearts
– raisins or what ever you like
– 1/2 maple syrup
– apple cider in bottom of pan

Bake at 375 for 45 minutes

Remove and top with maple syrup and nuts or your favorite ice cream 🍦 🍨

Apple Zucchini Chutney

Apple Zucchini Chutney

Cooked by Michelle Alcorn

– 2 apples cut into small cubes

   (Use a soft apple – you want them to cook down)

– 2 cups of zucchini cubed larger than apples

– 1 large onion large-diced size

– 1 cup whole cherry tomatoes 

– 3 tablespoons fresh thyme

– 3 cloves of garlic

– sea salt

– cracked pepper 

In a hot pan use 3 tablespoons of olive oil. Add onions & garlic cook for 3 minutes, add zucchini, apples and herbs cook for 5 minutes, add cherry tomatoes, cook on medium heat for 30 minutes. Veggies are cooked through apples should be cooked down into a sauce.

Enjoy with the Spicy Pork bites as a side.

Apple, carrot, kohlrabi ‘slaw

Apple, carrot, kohlrabi ‘slaw

Cooked by Michelle Alcorn

– 1 apple 🍎
– 1 cup thinly sliced carrots (or shredded)
– 1 cup kohlrabi, cut into thin strips

– 1/4 cup mayonnaise
– sea salt
– pepper
– 1 teaspoon grainy mustard
– 1/4 cup sliced leeks
– 1 tablespoon fresh lemon juice


Atlantic Canada Chili

Atlantic Canada Chili

Cooked by Michelle Alcorn

This recipe makes serving for 8-10 depending on how big your bowl is. 
In a crock pot or big pot put it all the ingredients together and let simmer 1-2 hours. Enjoy!

Let’s cook

– 1/2 lb cooked beef (season with salt & pepper with garlic powder) 
– 4 cooked Sausages (out of casing) 
– 1 cup cooked onion
– 3 cloves garlic 
– 1 cup diced raw onions 
– 1 cup diced carrots
– 1/2 cup diced celery 
– 1/4 cup Scott’s Buffalo Sauce 
– 1/4 cup maple syrup 
– 1 bell pepper diced 
– 1 tablespoon Chili powder 
– 1 cup salsa 
– 1 can diced tomatoes 796ml 
– 1 cup lentils raw
– 3 cups water 
– 1 can tomato paste 156 ml

Olive oil bottom of pan, sauté 1 cup of onions and garlic in pan for 5-10 minutes add all other ingredients to the pot. Simmer 1.5 to 2 hours.

I enjoy with some fresh spinach in the bottom of my bowl, ladle the hot chili on top.

Sour cream or avocado cream. 

Slow cooked 

Atlantic Omelette

Atlantic Omelette

Cooked by Michelle Alcorn

– 2 eggs (well beaten in a bowl)
– 1 teaspoon of water in eggs
– cook in advance mushrooms
– diced tomatoes (remove seeds)
-diced green onion
– bacon

Warm up pan, coat bottom with egg mixture, move around until mostly cooked, add ingredients and fold in half, cook 1 more minute.

Blueberry Citrus Maple Compote

Blueberry Citrus Maple Compote

Cooked by Michelle Alcorn

– 2 cups fresh blueberries
– 1/4 cup maple syrup
– 1 orange (juice & zest)
– 1 lime
– 1/2 cup water

Heat non-stick saucepan to medium/high heat. Add water, bring to boil, add blueberries, juice of orange & lime, simmer 10-15 minutes.
** Tip ** ensure you reduce the liquid before adding maple syrup
Add zest from orange 🍊 1 tablespoon
Add maple syrup
Simmer 5 more minutes
Should be thick sauce consistency.

Serve with pancakes, topping for biscuits, roasted chicken, or pork. Fresh jam for your toast.
Enjoy, Michelle.

Cabbage Rolls by Michelle

Cabbage Rolls by Michelle

Cooked by Michelle Alcorn

This one takes some time and worth it.
1. Prepping the Cabbage takes some time to boil and peel off leaves. 
2. Prepare the meat & rice stuffing
3. Making tomato sauce

• 1 head green cabbage
• 1 pound ground pork & sausage 
• ½ pound ground beef
• 2 small onions diced
• 3 cloves garlic minced
• 1 tablespoon Farmhouse seasoning by Herb n Joy 
• 2 tablespoons fresh parsley
• 1 can diced tomatoes (14 oz) undrained
• salt & pepper to taste
• 1 cup partially uncooked rice
• 2 eggs
• 2 cups of tomato sauce or pasta sauce divided (1 for filling & 1 top)

Cabbage preparation for Rolls 
– boil large pot of water, place full head of Cabbage into water, 10 minutes then peel off layers. I boiled the head 3 times to get enough for 14 rolls, 2 rows of 7 in the pan.

Making stuffing
– Sauté onions, garlic, sausage, and beef,  until well cooked. Drain excess fat. Add seasoning, 1 cup tomato sauce, 2 eggs, partially cooked rice.

– add sauce to bottom of pan, lay Cabbage Rolls in rows
– use Cabbage as cups to stuff with filling roll and place in the pan
– coat with sauce on top once pan filled
– sauce should be thin
– bake 350 for 1.5 hours 

Carrot Turnip Maple Soup

Carrot Turnip Maple Soup

Cooked by Michelle Alcorn

 tablespoons olive oil
1 large onion (finely chopped)
1 tablespoon thyme
1 tablespoon fresh ginger (grated)
1/4 maple syrup
3 large carrots (peeled and roughly chopped)
2 medium turnips (peeled and roughly chopped)
1 1/2 teaspoons sea salt
1/4 teaspoon pepper
5 cups water
2 teaspoons lemon juice (freshly squeezed)
2 green ionions diced to serve with soupOptional – curry a great additionCook
– onions & spices with olive oil in pot, add cut carrots & turnip simmer 10 minutes
– add water and boil until :carrot:cooked
– blend together until creamy

Optional: 3 tablespoons sour cream or yogurt to serve

Carrot top pesto dip

Carrot top pesto dip

Cooked by Michelle Alcorn

This recipe was inspired by using all ingredients from our vegetables and “root to tip” healthy cooking focused on nutrition. Enjoy as a pesto or add a few ingredients to make it a delicious dip. Serve with vegetable sticks, corn chips, toasted bread, eat on pasta and more. “Food is meant to be sauced” 1 cup Carrot tops cleaned and chopped before adding to blender 1 cup Chopped basil 2 cloves Fresh garlic – chopped ¼ cup Diced onion ½ cup Olive oil ¼ cup Fresh chives ¼ cup Walnuts (optional for nuts any type of nut) 1 tsp Honey Salt & Pepper – Optional ½ cup grated parmesan cheese Add the following to turn the pesto into a tasty dip ¼ cup Mayonnaise ¼ cup Buffalo sauce by Scott’s kitchen to Spice it up! Directions: Blend all ingredients adding the oil until smooth, add salt And pepper as you Go to taste. Add more mayonnaise at end.

Caramelized Onions & Roasted Spaghetti Squash

Caramelized Onions & Roasted Spaghetti Squash

Cooked by Michelle Alcorn

4-5 onions – use 2 types of onions (your choice)
olive oil
4-5 cloves fresh garlic
3-4 sprigsfresh thyme
salt & pepper
balsamic vinegarCook med heat 20-35 minutes or more.

Spaghetti Squash – Cut in half, add olive oil, salt & pepper, add balsamic if you’d like. Roast at 380 for 30-40 minutes. Remove squash with a fork into a bowl (careful hot) add olive oil, fresh thyme , balsamic, salt & pepper – enjoy 🍴🍴 i had bacon & topped with micro greens 

Chicken Stuffed with Fiddleheads

Chicken Stuffed with Fiddleheads

Cooked by Michelle Alcorn

    • Chicken breasts
    • partially cooked fiddles (4 per Chicken)
    • 4 slices of cheese (you choose)
    • Farmhouse seasoning

Use sharp butcher knife to create ‘pockets’ slicing into the thick end of the chicken breast, do not break the skin. 

Stuff Chicken with Fiddleheads and cheese. Season outside of Chicken with blend of olive oil, garlic powder, onion powder,  salt, pepper, dried Oregano, dried thyme, dried rosemary.

Sear Chicken in frying pan and bake at 350 for 30 minutes. Let the chicken rest for 3 minutes before cutting.

Creamy Lemon Pasta with Lobster

Creamy Lemon Pasta with Lobster

Cooked by Rosalind Miller

Prep time: 15 minutes

Serving : for 2 people

Cooking time: 25 minutes if lobster is live / 10 if lobster is cooked


For Lobster if cooing

  • 2 cups of dry white wine
  • 3-4 sprigs for fresh thyme
  • 3 (5 ounce) lobster tails

For the Pasta

  • 10 ounces of fettuccine (about 2/3 of a box)
  • 1 tablespoon olive oil
  • 1 medium shallot, finely chopped (about ¼ cup)
  • 2 cloves of garlic finely chopped
  • 1 cup of heavy cream ( I will be using coconut cream)
  • 2 tablespoons of Salted butter
  • zest of1 lemon, plus more for serving
  • 1/3 cup grated parmesan cheese
  • ¼ teaspoon salt / more to taste
  • Freshly cracked pepper to taste
  • 1/4 – 1/3 cup reserved pasta water
  • Juice of ½ a lemon
  • fresh basil leaves for serving (optional)
  • lemon wedges for servingnonstick

Instructions :

  1. Begin by poaching lobster tails. Add wine and thyme to a medium saucepan. Bring to boil.

Once boiling add lobster tails and reduce heat to medium.

Cover and simmer for 5-6 minutes or until the turn red and curl

Remove from sauce pan and let cool. Chopped into chunks and set aside.

If you do not want to use wine to poach lobster you can substitute water for poaching liquid.

  1. Bring large pot of water to boil for the pasta season with salt

Cook until pasta is al dents

Keep ¼ – 1/3 cup of pasta water before you drain pasta.

  1. Meanwhile start the cream sauce. Heat the olive oil in a large skillet over medium heat.

Add shallot and garlic and a pinch of salt and pepper

Saute for 1-2minutes stirring frequently, until fragrant and until you are seeing some caramelization.

Add cream, raise heat slightly and bring to slow simmer.(do not heat the cream to high or bring to boil.

  1. Once cream is bubbling, reduce heat and add butter, lemon zest, parmesan and salt.

Stir until butter and parmesan are melted and mixture is smooth and creamy.

Start adding ¼ cup of the pasta water and lemon juice and stir to combine.

Add chopped lobster into the sauce to heat through for about 1 minute, stirring constantly.

Season to taste with salt and pepper.

Add pasta and toss until sauce coats the pasta.

If the sauce seems like its too think and needs a little loosening up add a splash of pasta water until the sauce coats the pasta to your liking.

  1. Portion into bowls and garnish with fresh basil leaves, lemon zest, fresh pepper and lemon wedges.

Serve immediately and enjoy :0)

Cranberry Orange Bread

Cranberry Orange Bread

From Michelle’s grandmother

  • 1/3 cup of shortening (or butter)
  • 1 ¼ cup of sugar (maple sugar)
  • 2 eggs
  • 2 ¼ cups of flour
  • 1 ½ tsp. baking powder
  • 1 tsp. baking soda
  • ¾ cup of orange juice
  • 1 tbsp. grated orange zest
  • 1 cup of cranberries
  • ½ cup of walnuts (optional)
Directions Step 1
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8 ½ x 4 ½ -inch loaf pan
Step 2
  • Mix flour, baking powder, baking soda in a bowl.
  • Combine shortening, sugar, eggs in another bowl and add flour mixture
  • Add orange juice and orange zest
  • Fold in cranberries and walnuts
  • Spoon batter into prepared pan
  • Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean.
  • Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Cranberry Maple Dipping Sauce

Cranberry Maple dipping sauce

Cooked by Michelle Alcorn

– cranberries fresh or frozen
– orange juice
– lemon zest
– fresh rosemary finely chopped
– maple syrup

Simmer in pot 25 minutes until smooth

Curry Chicken Salad

Curry Chicken Salad

Cooked by Jacqueline Huynh

2 c cooked cubed chicken breast
¾ c chopped apple
¾ c dried cranberries
¾ c mayonnaise
½ c chopped walnuts
½ c chopped celery
2 tsp lemon juice
1 tbl chopped green onions
1 tsp curry powder

6 lettuce leaves or hand full of spinach leaves

6 Croissants split or your favorite bun (can be toasted if you wish)

6 lettuce leaves or hand full of spinach leaves

6 Croissants split or your favorite bun (can be toasted if you wish)

Put all ingredients in a bowl, stir.

Layer lettuce or spinach on croissant or bun add chicken mixture.

Enjoy !!

Cornmeal Pancakes

Cornmeal pancakes

– 2 cups fine ground Cornmeal
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 tablespoon of Maple syrup
– 1 large egg (lightly beaten)
– 1 cup water

Mix dry ingredients in a separate bowl from wet ensure they are well mixed. Then combine together.   Pour mixture in hot pan using vegetable oil. Cook until golden brown. Approximately 2 minutes each side. Top with Maple syrup or berries
Fiddlehead Soup

Fiddlehead Soup

Cooked by Michelle Alcorn

  • 2 cups steamed Fiddleheads
  • 4 cloves roasted garlic
  • 2 cups water
  • 2 cups almond milk
  • 1/2 cup onion diced
  • 1 cup potato diced
  • salt & pepper

Sauté onion with olive oil in soup pot until soft, add roasted garlic, water, almond milk, potatoes, add salt & pepper.
Once potatoes are cooked, remove from heat and blend. Creamy Fiddlehead soup for 4.
If you want…
Finish with 1 cup cooked fiddleheads to really add more flavour.

Fundy Scallops with Honey Herb Drizzle

Fundy Scallops with Honey Herb Drizzle

Cooked by Michelle Alcorn

– bay of Fundy Scallops
– 16 (serving 4 each)

– 2 tablespoons olive oil to sear scallops
– clear honey 1/4 cup
– fresh chopped thyme (2 tablespoons)
– salt
– pepper
– chives (1/4 cup chopped)

Sear Scallops in hot pan, approximately 90 seconds per side.
Place on bed of honey carrot puree, Drizzle with herbed honey and top with edible flowers, chives & micro greens.

Enjoy the sweet Scallops with carrot and honey.


Garlic Aioli Dip

Garlic Aioli Dip

Cooked by Michelle Alcorn

– ¾ cup mayonnaise

– 3 cloves garlic, minced (roasted)

– 2 ½ tablespoons lemon juice

– ¾ teaspoon salt

– ½ teaspoon ground black pepper Spice it up

– Add hot sauce

– or paprika

Fruit sushi 🍣

Fruit sushi 🍣

Cooked by Michelle Alcorn

– strawberries 

– pineapple 

– kiwi 

– mango

– blackberries 

– Sushi rice

– 1 can coconut milk

– maple syrup 

– coconut 


Rice – Add 1 cup of rice, 2 cups liquid (water with coconut water), 1/4 cup maple syrup, 1/2 teaspoon of salt. Cook for approximately 20 minutes.

Cool for 5 minutes, stir in 1/2 cup coconut milk (Cream not the liquid)

– Spread on pan to cool completely before using

– Should be sticky 

– Cut fruit into strips

– Choose your combination of 2-3 fruit to roll


– toasted coconut 

– blackberries 

– mint 

– sesame seeds 


– strawberries blended with fruit balsamic vinegar 

– berries diced with coconut cream – blended

– melted chocolate 

Garlic Coconut Soup

Garlic coconut soup

Cooked by Jacqueline Huynh

– 1 cup fresh garlic, chopped
– chives to garnish
– 1 cup white wine
– 2 cups chicken broth
– 1 can coconut milk
– 1 potato = 1 cup cubed
Olive oil

Sautee garlic in oil in pot, 5 minutes on medium heat, add white wine, cook for 5 more minutes. Add Chicken stock, cubed potatoes, salt & pepper. Cook 10 minutes then add 1 can of coconut milk. Simmer 5 more minutes until potato is fully cooked. Then blend the mixture until smooth.
Top with chives & drizzle with extra Virginia olive oil.

Gluten-free Buckwheat Waffles

Gluten-free Buckwheat Waffles

Cooked by Michelle Alcorn


  • 1 cup buckwheat flour
  • 1 tablespoon Maple sugar (or whatever you wish)
  • 1 ¼ teaspoon Baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 ¼ cups buttermilk ( I used oat milk)
  • ¼ cup melted butter (I used coconut oil)
  • 1 large egg

Topping suggestions: maple syrup, almond or peanut butter, berries, banana slices, whipped coconut milk or whipped cream, nuts, hemp hearts, whatever you wish to put on your waffle… :0)


  1. Preheat waffle iron. If desired, preheat the oven to 200 degrees Fahrenheit to keep waffles warm until you are ready to serve.
  2. In a medium-sized mixing bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, salt and cinnamon.
  3. In a liquid measuring cup or mixing bowl, whisk together the milk, melted butter and egg. Pour the wet into the dry mixture and stir them together until there are only a few small lumps remaining. Give it a few more stirs if you see any liquid that has not fully incorporated. Let batter rest for 5-10 mins if you wish to.
  4. Pour batter onto the hot waffle iron, close the waffle iron and cook until the waffles are barely letting off steam and they are lightly crisp to the touch (this make take longer than your waffle iron suggests.) Carefully lift waffle out of the waffle iron and serve immediately or place in the oven to keep warm.
  5. Repeat with the remaining batter as necessary.
  6. Serve with maple syrup and favourite toppings and enjoy

This made 10 large waffles :0)

Garlic Aioli

Garlic Aioli

Cooked by Michelle Alcorn

– 1/2 cup mayo
– 1/4 cup roasted garlic
– 3 garlic scapes
– parsley
– olive oil
– salt
– pepper
Combine all ingredients in a food processor.

Add Buffalo Sauce
Stay spicy

Garlic Scape Aioli

Garlic Scape Aioli

Cooked by Michelle Alcorn

– 4 scapes

– 6 cloves roasted garlic

– 1/4 cup chopped chives

– 3/4 cup mayo

– 1/4 cup olive oil

Place scapes, chives, oil, roasted garlic in a food processor, blend until smooth

Add to mayo


Cracked pepper

Taste & enjoy

On anything really!

Tip: add Buffalo Sauce to spice it up if you like hot.

Gluten-free Spicy Cornbread

Gluten-free Spicy Cornbread

Cooked by Michelle Alcorn


  • 3/4 cup milk – dairy-free use almond, cashew, or coconut 
  • 2 large eggs
  • 3 tablespoons granulated sugar/maple sugar/Stevia 
    1 tablespoon honey
  • 1/2 cup gluten-free all-purpose flour with xanthan gum 
  • 1 ½ cups gluten-free cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil 
  • 1/4 diced fresh jalapeño peppers 
  • Cheese (optional)

Let’s cook!

  1. Heat oven. Preheat oven to 425 degrees F. 
  2. Prepare the batter. Whisk together gluten-free cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl.
  3. Add the milk, eggs, and oil. Whisk until combined and the batter is smooth. A few lumps remaining is normal.
  4. Bake. Grease the pan lightly with nonstick cooking spray. Pour batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched. Muffins option: bake 12-13 minutes. 
  5. Cool and serve. Allow cornbread to cool for about five minutes before cutting into pieces.
  6. Store. Wrap cornbread and store on the counter overnight. Or cool thoroughly, wrap tightly, and freeze for up to two months. Allow cornbread to thaw on the counter.

Maple Chef Michelle 

Grilled Mexican Street Corn

Grilled Mexican Street Corn

Cooked by special guest, Jaclyn Reinhart

  • 6 to 8 medium ears sweet corn, husks removed
  • 1/2 cup Mexican crema, or sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup chopped cilantro
  • 1 clove garlic, minced
  • 1/4 teaspoon ground chipotle pepper, to taste
  • 2 teaspoons finely grated lime zest, from 1 lime
  • 2 tablespoons lime juice, from 1 lime
  • 1/2 cup cotija cheese, crumbled, or feta
  • Lime wedges, to serve
  1. Heat grill to 200 degrees.
  2. In a bowl, whisk together crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season if needed.
  3. Place the husked corn directly onto grill and cook for 3 minutes, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
  4. Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.
  5. Enjoy on its own or as a side dish.

Honey carrot parsnip puree (serves 4)

Honey carrot parsnip puree (serves 4)

Cooked by Michelle Alcorn

– 1/4 cup honey raw
– 1 & 1/2 cups of chopped carrots.
– 1/2 cup of chopped parsnip
– 1 can coconut milk
– 1 tablespoon fresh thyme
– salt
– pepper

In a pot put all ingredients except honey.
Simmer medium heat until all vegetables are cooked through.
Puree mixture (use emulsion blender) very silky texture, like whipped cream.
Add 1/4 cup of honey to finish and serve.

– top with Scallops, shrimp pork tenderloin or your protein of choice. Serve with Rice.

Sweet & Savoury

Holiday Turkey Meatballs

Holiday Turkey Meatballs

Cooked by Michelle Alcorn

– ground Turkey
– green onions
– rosemary
– fried cranberries
– summer savory or sage
– 1 egg
– 1/4 cup oats
– salt & pepper
– minced garlic

Roll into bite size balls
Fry in frying pan – 5 minutes
Oven – 375 – 5 minutes

Healthy Carrot Muffins

Healthy Carrot Muffins

Cooked by Michelle Alcorn


1 ¾ cup Wholewheat flour

1 ½ teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon nutmeg

2 cups peeled and grated carrots

½ cup roughly chopped walnuts

½ cup cranberries or raisins tossed in 1 teaspoon of flour

1/3 cup coconut oil (melted) or extra virgin olive oil

½ cup maple syrup or honey

2 eggs

1 cup Greek yogurt (I added oat milk)

1 teaspoon vanilla extract

1 tablespoon raw sugar for sprinkling on top


  1. Preheat oven to 425* Fahrenheit .If not using a non-stick pan, grease all 12 cups of your muffin pan.
  2. In a large bowl mixing bowl, combine flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate bowl toss cranberries with a teaspoon of flour so they do not stick together. Add Carrots, chopped walnuts and floured cranberries to flour mixture and stir to combine.
  3. In a medium bowl, combine the oil, maple syrup and beat together. Add eggs and beat well then add yogurt (milk) vanilla and mix well.
  4. Pour the wet ingredients into the dry and mix with a big spoon until combined. A few lumps are ok
  5. Divide batter evenly into greased muffin pan. Sprinkle the tops of the muffins with sugar.
  6. Bake for 13 to 16 minutes or until the muffins are golden brown and a toothpick inserted into a muffin comes out clean
  7. If you have leftover muffins these can be stored at room temperature for 2days or in the refrigerator for up to 4 days. You can freeze leftover muffins for up to 3 months

Enjoy :0)

Irish blender Chocolate pots de creme

Irish blender Chocolate pots de creme

Cooked by Michelle Alcorn

  • 6 ounces semi‐sweet chocolate chips
  • 2 tablespoons maple sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • a pinch of sea salt or kosher salt
  • 1/2 cup plus 2 tablespoons Baileys Irish Cream
  • whipped cream for garnish, if desired

1. Get ready: Place 4-6 small bowls, pots, ramekins etc. on a plate or pan.

2. Place chocolate chips, maple sugar, egg, vanilla and sea salt in a blender container. Pulse a few times to mix the ingredients. Remove center cap from the blender cover and place a small funnel into the opening

3. Pour Irish cream (or half and half) into a microwave-safe bowl. Make sure it’s a large enough bowl or cup as the mixture will bubble up when heated. Heat on high power for about 1 ½ minutes, or until cream is vigorously boiling.

4. Turn blender on low speed and blend for 15 seconds. Slowly begin pouring the hot cream into the funnel. Once all cream has been added, cover. Blend for 1 minute, then pour into prepared bowls and refrigerate for 1 hour. Can be made 2-3 days in advance. Cover with plastic wrap when storing.

Japanese-Style Pickled Cucumbers

Japanese-Style Pickled Cucumbers

Cooked by Michelle Alcorn

– 1 Persian cucumber (sliced thinly)
– ½ tsp. salt
– 1 ½ tbsp. rice vinegar
– 1 ½ tbsp. maple syrup
– Some roasted sesame seeds

– Mix thin slices of cucumber with salt and put aside for 10 minutes
– Squeeze and drain the juice of cucumbers
– Whisk the vinegar and maple syrup
– Put the cucumber into the liquid to marinate for a couple of minutes
– Put some roasted sesame seeds on top

Irish Soda Bread from the 80’s

Irish Soda Bread from the 80’s

Cooked by Michelle Alcorn

8oz white flour

8oz whole wheat flour

1 teaspoon baking soda

2 teaspoons of cream of tartar

1 teaspoon of salt

1 oz butter

½ pint of milk (1cup)

1 cup of floured cranberries/ or raisins/or currents.

A bit of extra Flour for sprinkling

Cooking time :35 mins

Pre heat Oven to : 200 C / 400 F

Sieve the white flour, soda, cream of tartar & salt into a bowl.

Stir in whole wheat flour.

Rub in butter (I used coconut oil)

Add floured cranberries

Blend together with milk to make soft dough.

Knead on floured board.

Shape into 1 large or 2 small loaves.

Place on greased baking sheet.

Score the top and sprinkle with flour.

Bake in hot oven for 35 minutes.

Bread should be eaten on day made for best flavour.

Yummy !!!!!

Thanks for the 1 year of support and recipes.

My friends


Italian Sausage in Tomato Sauce

Italian Sausage in Tomato Sauce

Cooked by Michelle Alcorn

3 or 4 hot Italian sausage
1 cup stocks of chopped celery
2 cups of sliced mushrooms
2 cloves of garlic
2 chopped sweet peppers
2 cans of tomatoes (I whole tomatoes, 1 diced tomatoes)
1 can of tomato paste
2 tsp Olive oil
2tbl of oregano, basil, pepper, salt to taste.

Stove top version

Heat olive oil in a large pot sauté sliced Italian sausage for 5 minutes stirring from time to time.

Add onions, celery and garlic, sauté until onions are translucent, add mushrooms, peppers to pot stir often.

Add cans of tomatoes, herbs simmer until vegetables are cook to your taste.

To serve cook your favorite pasta, top with Parmesan cheese and fresh parsley.

Crockpot version:

The same as above ingredients put stir fry in a pan the sausages and add all to crock pot turn on high setting for 3 hrs or low for 4-5 stir once in awhile.

Cook pasta and serve


Korean Pancake With Green onions (Pa Jun)

Korean Pancake With Green onions (Pa Jun)

By Maple Chef Michelle


  • 2 cups all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon kosher salt
  • 1 bunch scallions (4) green and white parts; halved lengthwise and cut into 2 to 3-inch lengths
  • 1 1/2 cups water (use more as needed)
  • 1 1/2 tablespoons vegetable oil, for frying

Mix ingredients let batter sit for 10 minutes.

Pour entire mixture into large hot frying pan. Let cook until golden brown appropriately 3-4 minutes, then flip over to crisp up the other side.

Cut into strips to share.


  • Mix 1/4 cup Soy sauce, 2 tablespoons of vinegar, 2 tablespoons of honey.

Layered Dip

Layered Dip

Cooked by Michelle Alcorn

– seasoned cooked ground beef
– caramelised onions (4-6 medium sized)
– diced yellow peppers
– avocado 🥑
– cilantro – 1 cup cut fresh
– diced green onion – 1 cup
– tomatoes diced (juice removed)
– olives 1/2 cup sliced

Prepare meat, cooked beef, 1 cloves garlic minced, 1 onion diced, salt, pepper, chilli powder smoked paprika, 1 cup chicken stalk, 1 tablespoon corn starch, 1 cup diced fresh cilantro.

Carmelised onions

– 4-6 large onions
– quarter and sliced this
– olive oil
– garlic
– salt & pepper

Cook on medium heat until soft and carmel colored. Add small amounts of water to soften as needed.
Bake meat with carmelised onions for 30 minutes at 375.
Top with fresh layers
Use glass pan to show the beauty.

It eats like a meal

Lentil tacos 🌮

Lentil tacos 🌮

Cooked by Michelle Alcorn

– 1/2 cup onions diced

– 1/4 cup fresh cilantro chopped fine

– salt & pepper

– 1/2 teaspoon chili powder

– 1 clove fresh garlic minced

– 1/2 teaspoon chili flakes

– 1 cup lentils

– 2 cups water

– olive oil

In a pot add olive oil, heat to warm add all ingredients except lentils & water.

Cook mixture for 8-10 minutes until onions soft. Add water and lentils cook as directed on lentils.

Maple Chicken Salad

Maple Chicken Salad

Cooked by Michelle Alcorn

– 2 cups cooked chicken (maple marinade) or regular roasted
– 2 tablespoons mayonnaise
– 1 tablespoon olive oil
– fresh apple diced (Michelle Tip 🍎)
– fresh chives
– diced almonds
– fresh celery (1 stalk)
– salt & pepper

Serve on your favorite bread, buns or in a lettuce wrap.

Maple Chef Michelle’s Honey inspired
Honey Maple Mustard Marinade Chicken (serves 4)

Maple Chef Michelle’s Honey inspired
Honey Maple Mustard Marinade Chicken
(serves 4)

Cooked by Michelle Alcorn

– 4 chicken breasts
– 1/4 cup honey
– 2 tablespoons of maple syrup
– 2 tablespoons grainy Mustard
– 2 tablespoons turmeric
– 1 tablespoon garlic powder
– 1 tablespoon onion flakes
– pepper
– Herb’njoy Garlic Paprika salt
Cut meat into thin slices lengthwise
(Creates strips)
Season chicken with Paprika-garlic-salt
(Or salt, pepper, Paprika blend)
In a bowl mix – honey, maple, mustard, onion, garlic
– add seasoned chicken strips to marinade. Let them sit in fridge overnight or 3 hours

Medium/High heat in pan, add 2 tablespoons of olive oil, chicken strips will take about 2 minutes each side, remove from heat and cover pan.
Sticky yummy chicken strips
Serve with Quinoa and your favourite salad
Dip – Spicy Buffalo honey
– 1/4 cup raw honey
– 2 tablespoons of Scott’s Buffalo Sauce
– 1/4 teaspoon Dijon Mustard

Vinaigrette Honey 🍯  Apple
– 1/2 cup apple Cider vinegar
– 1/4 cup Olive 🫒 oil
– 2 tablespoons honey
– basil fresh 8 leaves fine chopped
– sea salt
– fresh cracked pepper
– 1/4 lemon squeezed juice.

🦞 Lobster & Leek Pasta

🦞 Lobster & Leek Pasta

Cooked by Michelle Alcorn

– pasta of choice
– 1/2 cup sliced leeks
– 1/4 cup diced celery
– 2 cups lobster cooked
– olive oil
– thyme
– Farmhouse seasoning from Herb n’Joy
– 1 cup white wine
– 3 cloves garlic
– Italian parsley
– Parmesan cheese

– salt
– pepper
– optional, a few hot pepper flakes

Cook pasta.
In large non-stick pan. Sauté leeks, garlic, celery until soft (3 minutes), add wine, simmer 2 minutes.
Add lobster 🦞 and seasoning. Sauté 3 minutes then add cooked pasta stir thoroughly.
Serve with toppings of Parmesan cheese and green onions. Drizzle with good olive oil.

Maple Citrus Glazed Carrots

Maple citrus glazed carrots

Cooked by Michelle Alcorn


  • carrots
  • – fresh thyme
  • – garlic powder
  • – maple syrup
  • – salt
  • – pepper
  • – orange 🍊

Cut carrots to the desired size

Coat with ingredients with olive oil

Use orange juice & peeling for flavour

– shaved peel across the carrots

– coat with maple syrup only in the last 5 minutes of cooking time to preserve flavour

– Bake in oven 35 minutes

Maple Cranberry Apple Crisp

Maple Cranberry Apple Crisp

Cooked by Michelle Alcorn

– 2 types of apples 🍎  sliced
– oats
– nuts
– coconut flakes (un sweetened)
– coconut oil
– cinnamon
– maple syrup

Cook apples in frying pan for 15 minutes.

Pour cooked apples with spices and maple syrup into baking dish.

On top layer oats nuts and coconut mixture

Drizzle cranberry maple glaze across top.

Bake for 35 minutes at 375


Serve with ice cream

Maple Glazed Ham

Maple glazed ham

Cooked by Michelle Alcorn


– ⅔ cup maple sugar

– ¼ cup orange juice or pineapple juice

– 2-3 tablespoons dijon mustard or grainy mustard

– ½ teaspoon garlic powder

– pinch ground cloves

Trim your ham, cut crosses into ham, about 1/2 inch deep.

Pour 1/2 glaze over ham.

Bake 375 in oven (time based on size of ham)

Halfway cooked, brush ham with glaze

15 minutes before cooked add balance of glaze


Maple Pancakes

Maple Pancakes

Cooked by Michelle Alcorn

– your favorite mix
– sliced bananas
– crushed nuts
– maple syrup

Put mix in pan, sprinkle nuts and banana slices in to mix in frying pan. When ready flip cook to golden brown top with maple syrup and more nuts.

Maple Pumpkin Tarts

Maple Pumpkin Tarts 

Cooked by Michelle Alcorn


– 1 cup of pumpkin spiced tea (use as cooking liquid)
– pumpkin (baked) 3 cups cooked
– 1/4 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 3 star anise (remove before blending)
– 1/4 cup maple syrup
– orange zest

Simmer all ingredients in the tea until soft, 15 minutes, remove star anise blend until smooth

Tart shells

1 cup raw almonds
1 cup raw cashews
1 egg
1/8 cup coconut oil, melted
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp sea salt
2 1/4 cups pureed pumpkin (filling)
1/3 unsweetened almond milk
2 1/2 Tbsp arrowroot powder (this is a replacement for corn starch)


Preheat oven to 350 F. Line a muffin tray with parchment cups, or use coconut oil to grease.

Pulse the almonds and cashews in a food processor. Add egg, the coconut oil, maple syrup, vanilla extract, cinnamon and sea salt, until a crumbly dough forms. Press the nut mixture into muffin tray to form the crust. Spoon pumpkin filling into each tart. Bake for 45 minutes. Remove tarts from muffin tray and let cool. Serve warm or refrigerated. Top with coconut whipped cream, nuts and seeds, mint, pomegranate seeds, etc.

Sweet enough for dessert, healthy enough for breakfast!

Michelle’s Clubhouse Pasta

Michelle’s Clubhouse Pasta

Cooked by Michelle Alcorn

Turkey cooked & cubed, Bacon for topping, Ham or salami diced, Cheese to finish, Soinach, baby Tomatoes.
Sauce: Mayo, grainy mustard, salt, pepper, chicken stalk, 1 tsp maple
In hot frying pan in this order cooking each additional for a few minutes
– olive oil
– tomatoes (cooked until soft)
– ham or salami
– add spinach cook down
– add chicken
– sauce
– noodles
– stir serve top with bacon


chunks & cheese

Michelle’s Irish Boxty

Michelle’s Irish Boxty

Cooked by Michelle Alcorn

Gluten, Dairy & Sugar-free

  • 2 cups (9 oz) Gluten-free flour (Almond & brown rice blend)
  • 1 tsp baking powder
  • 1 tsp Atlantic sea salt
  • 1 cup (8 oz) PEI mashed potatoes, boiled in salted water
  • 1 1/2 cups (8 oz) grated, raw potato
  • 1 cup almond (or more if needed)
  • Coconut oil for the pan
  • 3 sprigs fresh thyme
  1. In a small bowl, place the flour, baking powder and salt; set aside.
  2.  In a large mixing bowl, combine the mashed potatoes with the grated raw potato, then add the flour and mix well.
  3.  Slowly add the almond and stir gently (do not over mix).
  4.  The mixture should be like a very firm, thick batter; almost like a dough.
  5.  Heat a nonstick frying pan over medium-high heat, and add coconut oil.
  6.  Pour batter into the hot pan, flatten and shape into a Pancake shape, and fry until golden brown on the bottom.
  7.  Turn and continue to cook until golden brown on top too, turning the heat down if they are browning too quickly (NOTE there is raw potatoes which need to cook).
  8.  Continue to add a little Coconut oil and fry the boxty until all the batter is finished. Serve hot.

Best toppings

– poached or soft boiled eggs
– maple bacon syrup
– sautéed onions & mushrooms with permeate sauce
– diced green onions
– sauce

Michelle’s Maple Bacon Syrup Recipe For the Maple Bacon Sauce

Michelle’s Maple Bacon Syrup Recipe For the Maple Bacon Sauce

Cooked by Michelle Alcorn

1. cook bacon until crisp.

2. Drain fat and deglaze with 1/4 cup of apple juice. Add 1/2 cup of maple syrup. *we use Briggs Maples Dark Syrup

3. Cook slowly 2 minutes until it comes together, then add back in the cooked bacon – keeping 1/4 back to sprinkle on top of your pancakes with other toppings. Like Pecans, coconut to sprinkle on top of the sauce ENJOY on your hot pancakes

Michelle’s Maple Blueberry Cranberry sauce

Michelle’s Maple Blueberry Cranberry sauce

Cooked by Michelle Alcorn

  • 2 cups blueberries (fresh or frozen) 1 Cup of Cranberries
  • 1/2 cup water
  • 1/4 cup Maple Syrup to finish with after boiling – 1/4 cup of fresh squeezed orange juice
  1. Place blueberries (reserve 1/4 cup for the end) and cranberries and orange juice in a small saucepan. Add water . Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart.
  2. simmer low for 5 minutes then add maple syrup – do not boil with maple syrup
  3. Remove from heat. Add remaining blueberries and stir gently. Serve warm or cold. Adding the zest from the orange adds a “pop” of flavor.

Michelle’s Maple Caramelized Onions

Michelle’s Maple Caramelized Onions

Cooked by Michelle Alcorn

6-7 large onions (I use a few types)

5 cloves garlic

4 sprigs fresh thyme

Salt and pepper

Chicken stock – 1/2 cup after onions are cooked down

Maple syrup

  1. Heat olive oil in a frying pan.
  2. Add all the ingredients except chicken stock and maple syrup.
  3. Saute on medium heat until golden.
  4. Add chicken stock once onions are cooked down.
  5. Add maple syrup at the end.
  6. Serve with anything!

Michelle’s Maple Fried Chicken with Waffles

Michelle’s Maple Fried Chicken with Waffles

Cooked by Michelle Alcorn

Fried Chicken

  • – boneless skinless chicken thighs ×8
  • – 1 egg
  • – coconut flour 1/4 cup
  • – 3 tablespoons maple sugar
  • – 3 tablespoons garlic powder
  • – 2 tablespoons onion powder
  • – 1 tablespoon dried oregano
  • – 1 tablespoon dried thyme
  • – 1 teaspoon smoked paprika
  • – 1 teaspoon turmeric
  • – salt
  • – pepper
  1. – mix dried ingredients well in a bowl to use for coating
  2. – beat egg to drench chicken before coating with the mixture
  3. – coat all sides of chicken
  4. – bake in oven 375 for 20 minutes
  5. – waffles (use your favourite recipe)
  6. – regular or 1 teaspoon hot sauce in your waffle batter
  7. – enjoy your chicken with waffles drizzled maple syrup

Michelle Maple Ginger Carrot Soup

Michelle Maple ginger carrot soup

Cooked by Michelle Alcorn

– 6 large carrots

– 6 cups chicken stalk

– 5 sprigs fresh thyme

– 1 tablespoon ground fresh ginger

– 1/2 cup Maple syrup

– 1/4 cup orange juice

– 2 onions

Simmer onions with olive oil in pot, add thyme, ginger. Cook down for 10 minutes. Then Add carrots. Saute for 5 minutes then add chicken stalk, orange juice. Boil. Once carrots cooked, blend until smooth, then add maple syrup at the end


Michelle’s Maple sweet potato Brownies

Michelle’s Maple sweet potato Brownies

Cooked by Michelle Alcorn

– 2 cups of cooked mashed sweet potatoes 

   (I steam the potatoes and whip till creamy)

– 1 cup nut butter (almond or peanut)

– 1/2 cup cocoa powder 

– 1/4 cup maple syrup 

Stir together place in 9×9 baking dish

375 oven for 45-50 minutes 

Top with berries and whip cream or candied bacon to serve…drizzle with maple syrup 

Great for a snack or dessert or breakfast 😋

Michelle’s 🍁 Rosemary Roasted Brazil Nuts

Michelle’s 🍁 Rosemary Roasted Brazil Nuts

Cooked by Michelle Alcorn

– brazil nuts whole
– salt
– pepper
– fresh rosemary chopped
– smoked paprika
– maple sugar Briggs

Toss ingredients in the bowl
Spread on parchment paper in cookies sheet in 375 oven for 10 – 15 minutes

Mushroom 🍄 Leek soup Cooked by Michelle Alcorn (24th April 2022)

Mushroom 🍄 Leek soup Cooked by Michelle Alcorn (24th April 2022)

Cooked by Michelle Alcorn

– 3 cups sliced fresh Mushrooms

– 1/2 dried mushrooms of choice

– 1/4 cup Mushroom powder

– 2 cups cut leeks

– 1 cup sliced onions

– 2 cloves of minced garlic

– 4 springs fresh thyme

– 6 cups chicken broth

– Chives

– Salt & Pepper

– (Option to add bok choy or other leafy green in last 5 minutes)

Let’s create!

Mushroom powder

Take dehydrated mushrooms and place in spice grinder or smoothie maker. Pulse until medium fine powder. Note: mushrooms need to be dry.

In hot non-stick frying pan sauté mushrooms in olive oil, salt and pepper. Cook until golden brown.

In a soup pot, olive oil to coat bottom, heat to medium and add onions, thyme, salt & pepper and garlic. Sauté for 10 minutes and add leeks, mushroom powder and dehydrated mushrooms then sauté 10 more minutes. Add 6 cups of stalk and cooked mushrooms. Simmer for 5 minutes and serve with fresh chives.

Enjoy this earthy soup with some garlic bread 🍞

Serves 6


Poutine Gravy Makes 2 cups

Poutine Gravy Makes 2 cups

Cooked by Michelle Alcorn

– 1 cup beef broth

– 1 cup chicken broth

– 1/2 teaspoon onion powder

– 1/2 teaspoon Worcestershire sauce

– cracked pepper

– salt to taste

– 1 tablespoon of corn starch to thicken

Remove warm liquid from pot (1/2 cup) in a small bowl and mix with cornstarch until smooth, then add into pot to simmer 10 minutes.

Gravy ready to pour over your

– fries

– cheese curds (true Canadian Poutine)

– top with fresh chives

Pumpkin Maple Bake

Pumpkin Maple Bake 

Cooked by Michelle Alcorn

– Adjust amounts to suit serving

Pumpkin cubed (cut into small pieces)
Squash cut same size as pumpkin
Onions cut into large pieces
Garlic cloves – cut in large pieces
Sweet peppers
Fresh Thyme (3 tablespoons)
Fresh cranberries 1/4 cup
Salt & Pepper
Drizzle maple syrup across the top
Bake in 400 degree oven for 35-40 minutes, when squash is soft.

Enjoy the flavors

Pumpkin dessert pizza 🍕

Pumpkin dessert pizza 🍕

Cooked by Michelle Alcorn

– 3 cups pumpkin puree

– pizza crust

– 12 inch pan

– 1/2 cup chopped walnuts

– maple syrup

– coconut 🥥 whipped cream

Pumpkin tea maple puree

Pumpkin tea maple puree

Cooked by Michelle Alcorn

– 4 cups cut Pumpkin

– 2 cups tea Pumpkin spice tea 🍵

– 1/2 teaspoon Cinnamon

– 1/4 cup maple syrup

– 1/4 teaspoon nutmeg

Simmer cut Pumpkin in steeped tea with all spices until Pumpkin fully cooked. Blend with hand mixer until silky smooth.

– makes a great filling for tarts or pies

– add 1/2 can coconut milk to turn it into pudding

Herb ‘n Joy Tea

Spread Pumpkin puree across 1/2 baked pizza crust leave even layer. Sprinkle with chopped walnuts. Bake 30 minutes in 375 degree pre-heated oven.

Let cool top with coconut whipped cream drizzle with dark maple syrup or honey 🍯

Pan Coconut Flour Cake

Pan Coconut Flour Cake

Cooked by Heidy Montilla

It is an easy recipe to make in a pan and without baking. In a few minutes you will have a low-carb cake that admits other ingredients such as adding grated carrot to the mixture and replacing the sugar with a healthy sweetener.

-3 Eggs

– 160 Grams of Greek Yogurt without sugar

– 60 Milliliters of Melted Butte

– 1 Teaspoon vanilla extract

– 1/2 Cup coconut flour

– 2 Teaspoons of baking powder

– 1/4 Cup powdered sugar or xylitol (or your favourite diet sugar)

– Toasted grated coconut to decorate (Optional) Butter to grease the pan

– 1/4 Cup grated carrot (Optional for another version)

First mix well the liquid ingredients, eggs, yogurt, butter and vanilla extract. And in another bowl, mix the coconut flour, baking powder and sugar well to add them to the liquid mixture and mix all the ingredients well until you get a consistent mixture. If you choose to add the grated carrot, this is the moment. Then in a saryen greased with butter and previously heated over low heat, place part of the mixture and cook covered over low heat for 10 or 15 minutes. Try inserting a wooden stick, it comes out clean, it’s time to turn and cook for 5 more minutes.

Note: If you want you can prepare it in the oven in a 7-inch pan and bake at 325 degrees f or 170 degrees c for 30 or 35 minutes.

Peanut Butter & Banana Oat cookies

Peanut Butter & Banana Oat cookies

– 4 cups oats
– 4 ripe bananas (mashed)
– 1 cup nut butter
– 1 tablespoon Maple syrup
– option to add 1/2 cup dark chocolate chips
Mix ingredients well. Form into cookie size you like. Bake at 375 for 15-18 minutes. Enjoy

Herb dressing 1 cup Basil
1/2 cup chives
1/4 cup parsley
1/4 cup tahani
1/2 cup lemon juice
1/4 cup almond milk
Salt & pepper

Roasted Chicken with Gravy

Roasted Chicken with Gravy

Cooked by Michelle Alcorn

Fresh thyme
Fresh Rosemary – diced fine
Summer Savory dried
Salt & Pepper
Olive oil
Garlic powder
Onions – 3 medium (slice)
Carrots – 3 medium (cut into sticks)
Garlic cloves – 3
Celery stalks – 3 with leaves (leave whole in pan)
1 box of chicken stalk or water
2 German sausages

Season Chicken all over with olive oil then herbs and spices, let sit for 2 hours at room temperature before cooking. Baking time depends on size of chicken or turkey you choose. Bake at 380

Layer bottom of baking pan with carrots, onions, fresh garlic, celery (celery will be removed after baking, the rest of the ingredients help make up the gravy once cooked and will be blended together)

Place seasoned Chicken on top of bed of vegetables listed above. Ensure baking dish has high sides to keep all the liquid in.

Add 2 cups of chicken stalk to the bottom of the pan over the vegetables.

Place into preheated oven

Once chicken is cooked, remove from the pan. Keep the pan drippings, remove the celery stalks, add salt and pepper, move to a pot, add more liquid to desired amount of gravy. Simmer for 5 minutes hen blend. Should be a rich smooth consistency. It will be a little orange due to the carrots that create the thickness. NO flour or corn starch needed.

Season the gravy with your favorite other flavor

Enjoy, Maple chef Michelle

Roasted Butternut Squash Soup with Maple

Roasted Butternut Squash Soup with Maple

Cooked by Michelle Alcorn

– 6 cups water or stalk
– 8 cups Squash (cut into small cubes)
– thyme (fresh preferred) 1/8 cup (6 spriggs)
– 4 large onions (cut up small)
– 1 bulb garlic – roasted
– 1/4 cup Maple SyrupOnions in pan with olive oil & thyme – cook down until carmelisedHeat oven 390

Bake squash and garlic on baking sheet with parchment paper
– salt & pepper with olive oil to roast 35 minutes or until soft and golden
– place baked Squash, roasted garlic into onions add the liquid, simmer for 10 minutes then blend/puree the soup
– finish with green onions and a drizzle of maple syrup


Rosalind’s Energy Cookies

Rosalind’s energy cookies

Cooked by Rosalind Miller

-250 ml sunflower seeds
-250 ml chia seeds
-250 ml hemp hearts
-250 ml sesame seeds
-250 ml rolled oats
-250 ml chocolate chips
-250 ml dried cranberries
-125 ml cocoa powder
-500 ml peanut butter
-150 ml honey or maple syrup


Put: everything except coconut in a large bowl
Mix: all ingredients together well with your hands.
You made need to add more honey to hold it together

Roll: ¼ cup scoops then use a fork press down add a nut or cranberry on top
Store: in an air tight container in fridge for up to a week or in the freezer for a couple of months.

Be creative with the recipe add your other dried fruit or just used your favourite combinations.
You can make them as small or as large as you wish.

Enjoy !!!

Roasted Red Pepper Soup

Roasted Red Pepper Soup

Cooked by Michelle Alcorn

– 4 large red peppers

– 2 large onions

– olive oil

– 1/4 cup lemon juice

– fresh thyme 4 sprigs (1/4 cup) or Basil use 1 cup

– 6 cups children broth

– 1 can or Jar of tomatoes

– salt & pepper

Preheat oven to 425

Cut peppers into quarters, put into large bowl, cut onions into quarters and add to peppers. Coat with olive oil, add salt, pepper, garlic powder.

Place a sheet of parchment paper on a baking sheet. Spread seasoned peppers & onions on baking sheet.

Bake 45 minutes (until nicely Roasted)

In a pot add stewed tomatoes, lemon juice, chicken broth and roasted veggies. Simmer 20 minutes then blend until smooth.


Top with fresh green onions

Rosemary Lemonade

Rosemary Lemonade

Cooked by Michelle Alcorn

Total time

Prep time: 10 min’s

Cooking: 10 mins

Chill time: 15 min’s

Serves 8 (1 cup portions)


2 cups of water

2 fresh rosemary sprigs

½ cup sugar (I just used honey)

½ cup honey

1 ¼ cups of fresh lemon juice

6 cups of cold water

Ice cubes

Additional lemon slices and fresh rosemary for garnish.


  1. In a small saucepan , bring 2 cups of water to a boil, ass rosemary sprigs. Reduce heat to simmer, covered for 10 minutes.
  2. Remove and discard rosemary. Stir in honey/sugar until dissolved. Transfer to a pitcher, refrigerate 15 minutes.
  3. Add lemon juice; stir in cold water. Serve over ice.
  4. Garnish with lemon slices, rosemary and your favorite berries if you wish

Enjoy !!!

Roasted Red pepper & Tomato Soup by Maple Chef Michelle

– 1 large can stewed Tomatoes

– 2 cups roasted sweet peppers

– 1 cup chopped onions

– 1 cup Fresh Basil

– 3 cloves garlic chopped

Olive oil salt & Pepper

In a heated soup pot add olive oil, onions, garlic, salt & pepper. Cook until onions are soft. Add tomatoes, peppers & Basil. Simmer for 15 minutes then blend until smooth.


Cut into slices brush with olive oil and Roast peppers in 400 oven for 35 minutes until soft and charred. (Add to soup)

Optional to buy in a jar packed in oil.

Serve with croutons, bread, drizzle of oil or pesto with Parmesan cheese.

Great side dish.

Cheers – Michelle

Roasted Squash Seeds

Roasted squash seeds

Cooked by Michelle Alcorn

– use pumpkin too
– clean off seeds by hand
– place evenly across baking sheet on parchment paper

Mix in a bowl

– garlic powder
– salt
– cracked pepper
– smoked paprika

Spread mixture over seeds, stir up to coat all sides. Ensure seeds are not crowed on the pan. They roast better.

Oven at 375 for Approximately 30-40 minutes. Keep an eye for just crispy.

Enjoy all the parts of your veggies.

Ros’s Pasta Vongole with Clams and Mussels

Ros’s Pasta Vongole with Clams and Mussels

Cooked by Rosalind Miller

If using fresh mussels wash in cold water with a brush and drain (discard any that are already opened)

-1.5 pounds of fresh clams or 10 ounces can baby clams, drained

-1 pound of fresh mussels or 14 ounces of mixed seafood such as shrimp, squid, mussels, thawed if frozen

-1cup (250ml) water

-2/3 cup(158ml) of white wine or cooking wine

-5tbsp (75ml) olive oil

-2 cloves of garlic, minced

-3 tbsp (45ml) chopped parsley

– salt and pepper to taste

– 2 tbsp (30ml) chopped tarragon

– 1lb (450g) spaghetti

Place fresh shelled seafood in a large saucepan add water and wine bring to boil. Cover and steam until shells open. discard any that do not open. remove clams/mussels from shells If large, chop them roughly.
-use a strainer to strain the cooking liquid. Place in a small saucepan and boil rapidly until reduced by about half. set aside.

-heat olive oil, in a large frying pan. Add garlic cook for 2-3 minutes (do not brown the garlic)

Add reduced liquid, parsley and tarragon. cook over low heat until pasta is cooked.

-drain spaghetti. Add to frying pan increase heat to medium and add seafood mixture. Cook 3-4 minutes with sauce to reheat seafood.

-season with salt and pepper

Enjoy !!!

Savoury Thyme Pancakes

Savoury Thyme Pancakes

Cooked by Michelle Alcorn

In a bowl to your favourite pancake mix: salt, pepper, fresh thyme, 1/4 cup of parmesan cheese finely grated and mix with a hand whisk.

  1. Leeks – 1 large with 1 cup sliced mushrooms, 1/4 cup of stalk.
  2. Savoury TOPPING: Cut the cooked steak or chicken into small cubes, slice the mushrooms and leeks to fry
  3. Place a frying pan over medium-low heat and add 1 tablespoon olive oil.
  4. add the mushrooms and leeks to the pan with salt, pepper until soft then add stalk simmer, add parmesan. Cooking your pancakes add it to the frying pan in batches, and cook for 3-4 minutes. Leave a gap between the pancakes as they will spread while cooking.
  5. Turn them over and keep cooking for 3-4 more minutes.
  6. Pancakes are ready – add the meat, leek & mushroom topping with some additional parmesan cheese and enjoy a savoury pancake.


Seafood Chowder – Atlantic Canada

Seafood Chowder – Atlantic Canada

Cooked by Michelle Alcorn

– 2 cups cooked Fundy lobster 🦞
– 2 cups cooked shrimp
– 3 cups raw scallops
– 2 cups chopped raw haddock
– 6 slices smoked bacon 🥓
– 1 cup chopped onion
– 1/2 cup chopped leeks
– 4 cups cubed potatoes, raw
– 1 cup diced carrots
– 2 cloves fresh garlic
– 1/2 cup chopped celery
– sea salt
– pepper
– 1/4 cup butter 🧈
– 3 cups milk
– 6 cups lobster stock
– corn starch to thicken
– 2 table spoons fresh thyme


In a large pot heated to medium heat, add bacon, cook, and remove, in the bacon drippings add onions, leeks, garlic, celery, thyme, salt & pepper and sauté about 10 minutes until soft. Add liquid and potatoes and carrots cook for 10 minutes then add butter and remaining ingredients. Simmer for 10 minutes until potatoes are cooked.

Please be careful not to overcook the seafood.

Serve and enjoy.
Garnish with parsley, green onion, or chives.

Spicy Breakfast pizza 🍕

Spicy Breakfast pizza 🍕

Cooked by Michelle Alcorn

Build the layers starting with the base Sauce on a 12 inch pizza crust of your choice. My favourite is the cauliflower crust for this recipe. Enjoy with your favourite Breakfast toppings.

– cauliflower crust

– 4 eggs beaten and scrambled 1/2 cooked

– 1/2 cup chopped leeks fried in olive oil

– sausage with casings removed fully cooked

– 1/2 cup chopped fresh Basil

– smoked bacon 🥓 fried (cut into 1 inch pieces to spread evenly

– top with cheese (smoked cheddar)

Base Sauce (mix together)

– 2 tablespoons Scott’s Original Buffalo Sauce

– 1/2 cup ricotta cheese

– 3 tablespoons diced fresh chives

– salt & pepper

375 pre-heated oven for 15-18 minutes, crust cooked & cheese melted.

Sprinkle top with fresh cut tomatoes 🍅 and Basil ENJOY

Spicy Buffalo Dip

Spicy Buffalo Dip

Cooked by Michelle Alcorn

– 1/4 cup mayo

– 1 tablespoon buffo hot sauce

– 1 teaspoon Dill pickle juice

– 1/4 teaspoon garlic powder

– 1 tablespoon chopped chives

Spicy Maple Roasted Carrots

Spicy Maple roasted carrots

Cooked by Michelle Alcorn

– carrots

– 1/4 cup olive oil

– 3 tablespoons maple syrup

– thyme fresh 3 sprigs

– 1 teaspoon hot sauce

– salt & pepper

Coat carrots cut to the desired size. Bake in 400 oven until cooked. Drizzle extra Maple syrup to serve.

Spicy Maple Roasted Pumkin

Spicy Maple roasted pumpkin 🎃

Cooked by Michelle Alcorn

– use cubed cut Pumpkin or cut mini pumpkins in 1/2 (remove seeds and keep)

For the sauce:

– 1/2 cup Maple Syrup 🍁 Dark Sheep by Fundy Farms local harvest 

– 2 tablespoons Scott’s Buffalo Sauce

– 1/4 teaspoon dehydrated lemon 🍋 Bouctouche Farmers Market 

  • Drizzle on cut Pumpkin, or brush with pastry brush on mini pumpkins and squash equally delicious 

  • Place on parchment paper

  • Bake at 380 degrees for 45 minutes (until fork tender)

Spicy pork bites

Spicy pork bites

Cooked by Michelle Alcorn

– cubed lean pork (serves 4) 

– 1/4 cup Buffalo hot sauce 

– 1/4 cup maple syrup 

– 1 teaspoon garlic powder 

– 1 teaspoon paprika 

– 1 teaspoon dried rosemary & thyme blend

– cracked pepper 

– salt

Marinade overnight.

Sear and cook in a pan or barbecue.

Serve with vegetables & rice 

Use on a skewer for kabobs 


Spicy pulled pork shoulder

Spicy pulled pork shoulder

Cooked by Michelle Alcorn

– 1 pork shoulder (adjust seasoning to amount of meat)

– 2 onions chopped fine

– 2 apples diced

– 3 tablespoons garlic powder

– 3 tablespoons onion powder

– 2 tablespoons smoked paprika

– 2 tablespoons dried chilies

– 1/4 cup fresh thyme (add rosemary too)

– 1/4 cup Worcestershire sauce

– 1/2 cup Buffalo Sauce (stir in at end)

– 1/2 cup tomato paste

– 1 cup apple cider

– salt & pepper

Sear pork shoulder in a large skillet. Place into slow Cooker on top of above ingredients. Ensure liquid covers

Spinach Egg Bites

Spinach Egg Bites

Cooked by Michelle Alcorn


  • 5 eggs
  • 2 tbsp milk (I used Oat milk)
  • ½ cup grated cheddar cheese
  • ½ cup cut ham
  • ½ cup red peppers
  • ¼ cup red onion
  • ¼ cup green onion sliced
  • ½ cup ruff chopped spinach
  • ½ tbsp olive oil


  1. Spray muffin pan generously with cooking spray
  2. Preheat oven to 350* F
  3. Heat oil in skillet. Add ham, peppers, onion & spinach
  4. Cook until peppers and onions are slightly tender
  5. In a separate bowl whisk together eggs, milk, green onions and grated cheese. Mix only until combined. If you prefer more dense bits, use a fork to combine instead of a whisk
  6. Stir in ham mixture into egg mixture
  7. Pour into the greased mini pan
  8. Bake 350 for about 15 minutes or until golden brown

Enjoy :0)

Squash & Spicy Blueberry sauté

Squash & Spicy Blueberry sauté

Cooked by Michelle Alcorn

– 4 cups sliced pattypan squash or zucchini
– 1 jalapeño (seeded & thinly sliced)
– 1/2 cup fresh blueberries
– 1/4 cup fresh basil, diced
– salt & pepper
– 2 tablespoons blueberry vinegar
Heat skillet, olive oil, add jalapeño, sauté 2 minutes. Add squash sliced thin, salt & pepper, sauté 5-10 minutes. Once the squash is browned, add blueberries, vinegar, basil and sauté 5 minutes and serve.

Enjoy as a side dish any meal of the day.

Stewed Herbed Pork

Stewed Herbed Pork

Cooked by Michelle Alcorn

In a slow cooker or crock pot please the following ingredients in, turn it on high for about 6 hours.

– 1 pork shoulder
– 2 cups diced onions
– salt & Pepper
– fresh garlic 3 cloves
– fresh thyme 4 sprigs
– rosemary chopped
– chicken stalk
– 1 cup white wine or apple juice

Use enough liquid to cover pork by half. It will cook down, then shred the meat in the liquid and mix together.

Great over rice or in a sandwich




Cooked by Jacqueline Huynh

• Pasta
• Beef
• Lettuce
• Tomatoes
• White and purple onions
• chopped garlic
• Spices
– Cut beef into dices (1.2 cm)
– Marinate the beef with: 
• 1 tbsp of soy sauce
• 1 ½ tbsp of oyster sauce
• 1 tbsp of maple syrup
• 4 tbsp of olive oil
• 1 tbsp of sesame oil
• 1 tbsp of BBQ sauce (optional)
• A little of black pepper
• 2/3 tbsp of corn starch
Put aside for 15 minutes
– Boil the pasta for 10 minutes and drain
– Mix the boiled pasta with 2 tbsp of ketchup and 1 tbsp of soy sauce
– Heat 1 tbsp of olive oil
– Sauté chopped purple onions and garlic and add the pasta
– Stir fry the pasta for 1 minute
– Heat 2 tbsp of olive oil
– Add the beef and purple onions, garlic and white onions and stir fry quickly (1 ½ minutes)
– Place the sliced tomatoes, lettuce and pasta on the plate
– Place the beef on the pasta
– Sprinkle some black pepper and put some cilantro on top
– Serve hot with hot chili sauce

Stuffed Peppers

Stuffed Peppers

Cooked by Michelle Alcorn

• 3 bell peppers
• 1 carrot (50g) (cut into small pieces)
• 1 potato (100g) (cut into small pieces)
• 1 ½ pound of minced pork
• 2 eggs
• Some shredded cheese
• 1 onion (cut into small pieces)
• Spices

Step 1
• Put pork into a bowl
• Add 2 eggs
• Add 5g of salt, 1 tbsp. of oyster sauce, 1 tbsp. of maple syrup, 1 tbsp. sesame oil, 1 tbsp. olive oil
• Mix them well
Step 2
• Put onions, carrots, potatoes into the pork and mix well
• Cut the peppers into half, take the seed out
• Stuff the mixture of meat into the peppers
Step 3
• Preheat the oven for 10 minutes
• Bake the peppers for 35 minutes on the heat of 400F (200C)
Step 4
• Take the peppers out of the oven
• Put some shredded cheese on top and bake for another 5 minutes

Serve hot

Stuffed Quinoa & Beef Peppers (6 servings)

Stuffed Quinoa & Beef Peppers (6 servings)

Cooked by Michelle Alcorn

– 2 cups cooked Sweet potatoes, mashed

– 1 cup nut butter

– 1/2 cup cocoa powder

– 1/4 cup maple syrup

Optional ingredients

– add nuts or chocolate chips

– add 1/2 coconut flakes

Mix well. Place in greased baking pan. Cook at 350 for 60 minutes.

Sweet Potato Brownies

Sweet Potato Brownies

Cooked by Michelle Alcorn

  • 2 cups cooked Sweet potatoes, mashed
  • 1 cup nut butter
  • 1/2 cup cocoa powder
  • 1/4 cup maple syrup
Other Ingredients
  • add nuts or chocolate chips
  • add 1/2 coconut flakes
Mix well. Place in greased baking pan. Cook at 350 for 60 minutes.

Sweet Potato Cake

Sweet Potato Cake

Cooked by Michelle Alcorn


  • Sweet potatoes (500 gr)

  • Wheat flour (65 gr)

  • Butter (melted – 50 gr)

  • Maple sugar (50 gr)

  • Coconut milk (150 gr)

  • Condensed sweetened milk (2 tb. Sp- optional)

  • Unsweetened milk (optional)

  • A pinch of salt

  • Some vanilla

  • In a small bowl, place the flour, baking powder and salt; set aside.
  1. Cut sweet potatoes into thin slices and steam until soft

  2. Mash sweet potatoes when they are hot

  3. Add flour, coconut milk, butter, sugar, condensed milk, salt, vanilla and some milk if the dough is thick

  4. Spread some cooking oil onto the pan, put the foil on it and then the cooking paper, pour the dough on it and bake on the stove with the low heat for 30 min. then turn it over and bake for another 10 mins.

  5. Cool it down before serving

  6. Better if you chill it for a few hours

Smoked Meat Salad (Week 91 – beef)

Smoked Meat Salad (Week 91 – beef)

Cooked by Michelle Alcorn

Mustard dressing

  • 2 tablespoons Dijon Mustard
  • 1/2 cup olive oil
  • 1/4 cup of fresh lemon juice
  • 1 tablespoon maple syrup or honey
  • salt & pepper

  • Whisk together and enjoy


    Choose your favourite ingredients on hand. Could include:

    • spinach
    • micro-greens
    • bean sprouts
    • shaved carrot
    • green onions
    • cabbage
    • dill Pickles

    • Top with pan-fried smoked meat and the dressing.

Sweet Potato Bake by Maple Chef Michelle (123 Holiday dishes episode)

– 2 cups Sweet potatoes cut into cubes

– 1 cup onions chopped

– 1 cup walnuts

– 3 table spoons Olive 🫒 oil

– 3 sprigs of fresh thyme (3 tablespoons)

– 1/4 cup maple syrup (last ingredient)

– optional add 1/4 teaspoon of nutmeg

– salt & pepper

Mix all ingredients in a bowl except maple syrup (save this), place in 8×8 baking pan.

Bake in 375 oven for 40 minutes. 20 minutes into baking drizzle maple syrup across the top. Finish baking until potatoes cooked through.

Serve & Enjoy the savory & Sweet dish.

Cheers – Michelle

Stuffed squash baked by Maple Chef Michelle (123 Holiday dishes episode)

– 4 small squash cut in half, seeds removed


– 2 cups ground meat

– 1/4 cup diced onions

– 2 cloves of garlic

– 2 tablespoons Italian seasoning

– 1 egg

– 1/4 cup cranberries (optional) use fresh

– 1/2 cup cooked rice

Mix stuffing in a bowl. Add to each squash. Top with grated cheese of your choice.

Bake in 380 oven for 45 minutes.

Enjoy a beautiful side dish with a great soup or salad. Enjoy

Cheers – Michelle

The BEST Reusable Beeswax Wrap Recipe

The BEST Reusable Beeswax Wrap Recipe

Cooked by Michelle Alcorn

Makes (2 to 3) 12 x 12 inch cloths.


100% cotton fabric, organic if possible

0.35 oz. sustainably sourced pine resin

1.25 oz. beeswax pastilles or grated beeswax

1 Tbsp. organic jojoba oil

Large popsicle stick or other compostable stirrer

Parchment paper

Dedicated paintbrush


Wash and dry fabric.

Cut fabric into desired shapes and sizes.

Place pine resin, beeswax, and jojoba oil in a double boiler or glass measuring cup and set in a saucepan.

Add water to saucepan until the mixture inside the double boiler or measuring cup is below the waterline. Turn burn to medium-high heat.

Preheat oven to 300° F.

Allow ingredients to melt and meld together for about 20 to 25 minutes.

Cover a large cookie sheet with a sheet of parchment paper larger than your biggest piece of fabric.

Spread a fabric piece (or pieces, depending on size) flat on parchment paper.

Brush mixture lightly onto fabric. It might solidify, which is fine, as you’ll be able to redistribute later. It’s easy to oversaturate, so remember that it’s easier to add more than to take the excess away.

Put the cookie sheet in the oven for 2 minutes, or until fabric looks wet.

Remove from the oven and look for any dry spots. Brush mixture over these uncovered areas, applying more coating as needed. If you notice unevenness after adding more, you can place it back in the oven for a few minutes to smooth.

Place the next wrap(s) you are going to make on top of the finished fabric to soak up any excess coating mixture. Work quickly, as you don’t want the wax to begin to solidify.

Once you’ve pressed any excess onto the new cloth, peel apart and hang your completed wrap(s) to dry. Drying only takes a few minutes.

Repeat steps with additional pieces of fabric until you are out of coating mixture.

Thanksgiving Turkey pizza 🍕

Thanksgiving Turkey pizza 🍕

Cooked by Michelle Alcorn

Yes, it is Turkey dinner in pizza form!

12 inch pizza crust – zucchini crust

1 cup Turkey gravy

1 cup potato & bread dressing

1 cup roasted squash

1 cup cooked carrots 🥕

1 cup onions diced

1 cup Brussel sprouts cooked

1 cup chopped cooked bacon 🥓

1/2 cup cranberry Sauce

1/4 summer savory

2 cups cooked turkey chopped

1/2 cup Parmesan cheese

Pizza crust layered with 1/2 the gravy across the bottom, sprinkle summer savory, then potato bread stuffing layer, roasted squash, all other ingredients evenly spread, finish with balance of gravy then grated Parmesan bake 375 for 45 minutes. Serve with cranberry sauce as a drizzle when served to those that love cranberry. Enjoy all your favourite bites on pizza 🍕.

Traditional Chicken Salad Mix

Traditional Chicken Salad Mix

Cooked by Michelle Alcorn

2 c chicken
½ c mayonnaise
1 stalk of celery
1 green onion chopped
1tsp Dijon mustard
1tsp fresh herbs (dill, or any of your choice)
Dash pepper, salt, onion powder, garlic powder, paprika, any dried spice like turmeric

Put on bun, roll in lettuce wraps, rice warps, you get to choose.

Easy and delicious. :0)

Turkey & Gravy

Turkey & Gravy

Cooked by Michelle Alcorn

– select size bird you will cook
– herb rub under the skin and on top
Herb rub – (Thyme, Risemary, summer savory, olive oil)
– salt & pepper
– stuff full onion inside the turkey
(Let herb rub sit overnight)
– bottom of baking pan
– 3 large carrots cut in half
– 2 opinions cut up
– 5 stalks of celery
– 5 gloves of fresh garlic
– 3 cups of water

Place turkey on top of vegetables and bake to proper cook time for the turkey size.

To make gravy

– from pan left drippings, remove all celery and discard
– place the rest of ingredients in a pot, at more liquid as desired
– blend the mixture until smooth

Turkey Soup – Homemade

Turkey Soup – Homemade

Cooked by Michelle Alcorn

– 2 cups cooked chicken (maple marinade) or regular roasted
– 2 tablespoons mayonnaise
– 1 tablespoon olive oil
– fresh apple diced (Michelle Tip 🍎)
– fresh chives
– diced almonds
– fresh celery (1 stalk)
– salt & pepper
– 12 cups  broth or stalk
– diced cooked chicken
– diced carrots 🥕
– diced celery
– diced onions
– 1 cup brown long grain rice OR diced potatoes
– bay leaves ×3
– fresh thyme 3-4 springs
– dried summer savory (if available)
– salt & pepper
– 1/2 cup left over gravy (Michelle Tip)
Broth/Stalk recipe

– boil bones from original roasted Turkey 3 hours in 2 litres of water – let it reduce to desired amount

– in water add onions halved, celery stalks with leaves, garlic cloves, 3-4 Bay leaves, salt & pepper

Enjoy this comfort food.  Great eaten as a meal with fresh buns or biscuits.

Enjoy the freshness of herbs 🌿

Veggie noodles with fried tofu

Veggie noodles with fried tofu

Cooked by Jacqueline Huynh


– Carrots (100g)
– Mushrooms (100g)
– Sugar snap peas (100g)
– Chinese cabbage (100g)
– Cilantro
– Fresh onions
– Fried tofu (250g)
– Ramen noodles


Cut tofu into slices (1cm thick) and deep fry and then cut them into smaller slices
– Slice mushrooms
– Cut carrots into thin sticks
– Cut sugar snap peas in half
– Cut Chinese cabbage into short chunks (5cm)
– Cut green onions and cilantro into short chunks
– Boil rice ramen noodles until tender
– Put them into cold water and drain them

Making the sauté sauce:

– Teriyaki (stir-fry sauce) (2 tbsp)
– Soy sauce (2-3 tbsp)
– Oyster sauce (2 tbsp)
– Dark maple syrup (1 tbsp)

Cook the noodles:

– Heat the oil and sauté the onions
– Stir fry the carrot for about ½ min. on the high heat
– Add the mushroom and stir fry for another ½ min.
– Add the peas and stir fry for about ½ min. and then add the cabbage
– Add the sauce and stir and then add the tofu
– Add the noodle and put all the sauce into the pan
– Stir well and adjust the noodle to your taste
– Finally, add the green onions and cilantro

Vietnamese Chicken Soup

Vietnamese Chicken Soup

Cooked by Jacqueline Huynh


-Chicken breast




-spices: fish sauce, maple syrup (sugar) black pepper, cilantro



  • Cut the kernels off and boil the core of corncob with the chicken breast

  • Shred the chicken into thin slices

  • Cut carrots into small pieces

  • Cut mushrooms into thin slices


  • Heat olive oil

  • Sauté chopped purple onions

  • Stir fry the flowing ingredients: mushrooms, chicken, carrots and corn kernels

  • Add 1 tbsp. of fish sauce and 1 tbsp. maple syrup

  • Stir fry for about 3 minutes


  • Pour everything into a pot

  • Add the chicken broth and cook until it boils

  • Mix 4 tbsp. of tapioca starch with 3 tbsp. water

  • Add it into the soup, and stir constantly

  • Add the egg white of 1 egg into the soup


  • Ladle the soup into a bowl

  • Add a little sesame oil to flavor the soup

  • Sprinkle some black pepper and chopped cilantro on top

  • Serve hot


Vietnamese Black Bean Gruel

Vietnamese Black Bean Gruel

Cooked by Michelle Alcorn


• 250g of black beans
• 240g of maple sugar (palm sugar/ brown sugar)
• 1 can of coconut milk
• 20g of tapioca starch
• ¼ tsp. of salt
• 20g of icing sugar
• A little of sliced ginger (optional)


• Soak the beans in water for 4 hours
• Wash and drain the beans
• Put the beans into the instant pot and add 1 liter of water
• Choose the mode “beans” and cook for 20 minutes
• Keep the beans in the pot for another 15 minutes before drain them
• (Keep the broth for later use)
• Put the beans back to the pot and add 240 g of sugar
• Mix the sugar with the beans
• Choose the mode “sauté” and cook for 10 minutes
• After 10 minutes, add the broth into the beans and cook for another 5 minutes


• Cook coconut milk with 20g of icing sugar and a little salt until it boils
• Mix 10 ml of water into 20g of tapioca starch / corn starch
• Add it into the liquid and cook until it boils


• Ladle the gruel into a bowl
• Place coconut cream on top and sprinkle some roasted peanuts (optional)

Warm Honey Mustard glaze – Baked Chicken (serves 4)

Warm Honey Mustard glaze – Baked Chicken (serves 4)

Cooked by Michelle Alcorn

– 1/4 cup honey
– 2 tablespoons Mustard
– onion powder
– 1/4 cup orange juice or apple
– fresh thyme 2 tablespoons

Mix all ingredients in a pot on low heat. Simmer for 5 minutes
Pour over your favourite fried or roasted chicken

Wild Mushroom Ramen

Wild Mushroom Ramen

Cooked by Jacqueline Huynh

– 4 types of mushrooms (fresh)

– dehydrated mushrooms

– rice ramen noodles

– 1/4 cup chicken stock (or use the water from your soaking of dried mushrooms)

– 1/2 chopped onion

– 4 green onions

– 2 cloves fresh garlic

– Spinach

– 1/4 fresh thyme (Must be fresh)

Rehydrating Mushrooms

– soak in water 1 cup for 1 hour

– remove mushrooms squeeze extra water off

– keep the water (for your sauce)

Mushrooms ground in a spice grinder to use as a sauce thickener and flavour

– 1/4 cup or less

Cook each Mushroom fresh & rehydrated in some olive oil separately and set aside. Cook them golden brown.

Do not cook all mushrooms in one pan you will blend too much flavour

Cook spinach and set aside. Stir in at the end.

Cook ramen and set aside

Add oil, chopped onions to a large pan. Sautee until cooked, add fresh thyme, garlic, add chicken stalk or Mushroom liquid, 1/4 cup ground mushroom dust. Stir into a sauce. Add cooked ramen noodles, stir in cooked mushrooms at the end. Top with Parmesan cheese and fresh chives.

– add almond milk for creaminess

It’s a labour of love but worth every bite!

Use as many or few mushrooms you’d like.

Week 119 Morocco inspired chicken wings by Michelle Alcorn

Week 119 Morocco inspired chicken wings by Michelle Alcorn

Please enjoy this recipe with family and friends as I did in Morocco recently. Cooking these recipes brings me back and takes us on a food journey.

Ingredients for the Marinade:

Place chicken wings in this overnight. Or use chicken pieces.

1 small red chilli pepper diced
¼ teaspoon salt
¼ teaspoon fresh cracked pepper
1/2  teaspoon turmeric
¼ teaspoon ground cumin
2 tablespoons of tomato paste
2 teaspoons lime juice
2 teaspoons Balsamic vinegar
2 cloves garlic diced

For the sauce:

Placed the cooked chicken wings or pieces into the sauce once sauce well mixed.

1 roasted red pepper
1/4 cup tomato paste
1/4 cup lime juice
1 tablespoon olive oil
½ cup onions, chopped
½ cup shallots, chopped
½ cup raisins
1 cup seedless grapes

Add hot seasoning if you’d like heat


Combine all the ingredients for the marinade in a large zip-top plastic bag. Add the chicken, zip the bag close and put it in the fridge to marinate overnight.

> cook chicken bake until crispy outside

> wings cook 6 minutes in airfryer at 390

Preheat your oven or air fryer Cook your marinated chicken. Crispy skin.

Place a large pot  (or braiser) over medium heat. Heat the olive oil then add onions, grapes, garlic and shallots.

Cook for 5 – 7 minutes, stirring frequently.

Add the raisins, lime juice, roasted red pepper and tomato paste then stir well. Add cooked chicken and either Bake for 20 minutes or simmer in large pot for 15 minutes.

Serve with cooked quinoa and salad.

Enjoy! Great meal or snack

Explore food

Zucchini tomato bake

Zucchini tomato bake

Cooked by Michelle Alcornn (24th April 2022)

– 4 Zucchini sliced in thin flat slices (like a lasagne noodle, keep thickness even)

– 3 cups diced tomatoes

– 1 cup fresh Basil leaves 🍃

– 1 tablespoon dried Oregano

– 3 Cloves diced garlic

– 1/4 cup balsamic vinegar

– salt & pepper

– option add cheese


Mix diced tomatoes, dried Oregano, fresh diced garlic, balsamic vinegar, salt and pepper in a bowl.

Pour 1/2 cup diced tomato mixture across bottom on the pan, layer Zucchini noodles.

Add layer of tomato mixture, layer of fresh basil, layer of zucchini noodles and top with remaining sauce. Top with grated cheese.

Bake at 375 for 45 minutes.

Serves 6

Use lasagne baking pan type

Enjoy as a main or side.

Zucchini Lasagna

Zucchini Lasagna

Cooked by Michelle Alcorn

This is the perfect recipe to use your garden-fresh veggies and herbs from the summer, or to create a comforting winter time meal.


2 zucchinis cut into strips
2 large onions (cut, chop and cook down with fresh herbs of your choice)
8 large thin slices of Prosciutto – 2 layers
1/2 cup Bread crumbs (can use gluten free)
1/2 cup grated Parmesan cheese (or none)
1/2 cup stock to use with onions
Thyme – 7-10 sprigs 1/4 cup chopped
Or Rosemary
Simmer onions
Layer like a lasagna
Zucchini – meat – onions – zucchini- meat – onions – top with bread crumbs & cheese.
Bake at 375 for 35-40 minutes (Bake less if you like zucchini less cooked)

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