Art Of Recipes

Art Of Recipes Bienvenue au Canada ! 🇨🇦✈️

Vous venez d’arriver à Montréal ou Québec ?

On est là pour vous accompagner ! 🌟

📍 Montréal & Québec City
🚖 Pick-up à l’aéroport
🏡 Recherche de logement adapté
📞 Ligne téléphonique & carte OPUS
🛂 Aide pour le NAS

Bienvenue au Canada ! 🇨🇦✈️Vous venez d’arriver à Montréal ou Québec ? On est là pour vous accompagner ! 🌟✅ Pick-up à l’a...
05/08/2025

Bienvenue au Canada ! 🇨🇦✈️

Vous venez d’arriver à Montréal ou Québec ? On est là pour vous accompagner ! 🌟

✅ Pick-up à l’aéroport – On vous accueille dès votre arrivée !
✅ Recherche de logement – Trouvez un logement adapté à votre budget.
✅ Services essentiels – Ligne téléphonique, carte OPUS, numéro NAS… On s’occupe de tout !
✅ Intégration réussie – On vous guide pour bien vous installer et vous intégrer.

Notre mission ? Faire de votre arrivĂŠe une expĂŠrience sans stress !
📍 Disponible à Montréal et Québec.
📩 Contactez-nous dès maintenant pour commencer votre nouvelle aventure !

Garlic Butter Shrimp Scampi1. Ingredients:o 1 lb large shrimp, peeled and deveinedo 3 tablespoons unsalted buttero 3 tab...
01/23/2025

Garlic Butter Shrimp Scampi
1. Ingredients:
o 1 lb large shrimp, peeled and deveined
o 3 tablespoons unsalted butter
o 3 tablespoons olive oil
o 4 garlic cloves, minced
o 1/2 teaspoon red pepper flakes
o 1/4 cup dry white wine (or chicken broth)
o Juice of 1 lemon
o Zest of 1 lemon
o 1/4 cup chopped fresh parsley
o Salt and black pepper to taste
o 8 oz linguine or spaghetti, cooked
o Grated Parmesan cheese (optional)
Directions:
1. Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat.
2. Add the minced garlic and red pepper flakes, sautĂŠing for about 1 minute until fragrant.
3. Toss in the shrimp, season with salt and black pepper, and cook for 2-3 minutes per side until pink and opaque.
4. Pour in the white wine and let it simmer for 2 minutes, allowing the flavors to meld.
5. Add lemon juice, lemon zest, and remaining butter, stirring to coat the shrimp in the sauce.
6. Toss in the cooked pasta and parsley, mixing well to combine.
7. Serve immediately with grated Parmesan cheese, if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 450 kcal per serving | Servings: 4 servings

Dill Pickle DipIngredients:• 8 oz. sour cream or whole-milk Greek yogurt• ¼ cup mayonnaise• ½–1 cup dill pickles, roughl...
01/23/2025

Dill Pickle Dip
Ingredients:
• 8 oz. sour cream or whole-milk Greek yogurt
• ¼ cup mayonnaise
• ½–1 cup dill pickles, roughly chopped
• Zest of 1 small lemon, finely grated
• 1 clove garlic, minced or ¼ tsp. garlic powder
• 2–4 Tbsp. pickled jalapeños, roughly chopped (optional)
• ¼ cup fresh dill and chives, roughly chopped
• Kosher salt, to taste
Directions:
1. In a medium bowl, combine sour cream (or Greek yogurt) and mayonnaise until smooth.
2. Fold in the chopped dill pickles, lemon zest, minced garlic, pickled jalapeĂąos (if using), and fresh herbs.
3. Season with kosher salt to taste.
4. Chill the dip for at least 30 minutes to allow flavors to meld.
5. Serve with potato chips, fresh vegetables, or crackers.
Prep Time: 10 minutes | Total Time: 40 minutes (including chilling time)
Kcal: Approximately 150 kcal per serving | Servings: 4 servings
4.
Just whipped up this tangy and creamy Dill Pickle Dip! Perfect for snacking with chips or veggies. 🥒🎉

Loving this zesty Dill Pickle Dip! It's a must-try for all pickle enthusiasts. 😍🥒

This Dill Pickle Dip is a game-changer! So easy to make and absolutely delicious. 🙌🥒

Poo Driver CocktailIngredients:• 2½ oz. prune juice• 1½ oz. fresh lemon juice• 1 oz. vodka• 1 tsp. Fernet-Branca• Tiny p...
01/23/2025

Poo Driver Cocktail
Ingredients:
• 2½ oz. prune juice
• 1½ oz. fresh lemon juice
• 1 oz. vodka
• 1 tsp. Fernet-Branca
• Tiny pinch of kosher salt
Directions:
1. Fill a cocktail shaker with ice.
2. Add prune juice, lemon juice, vodka, Fernet-Branca, and a tiny pinch of kosher salt.
3. Shake vigorously until the outside of the shaker is frosty, about 20 seconds.
4. Strain into a rocks glass.
Prep Time: 5 minutes | Total Time: 5 minutes
Kcal: Approximately 200 kcal | Servings: 1 serving

Homemade Mushroom Stock1. Ingredients:o 1 lb mixed mushrooms (such as cremini, shiitake, or button), roughly choppedo 1 ...
01/23/2025

Homemade Mushroom Stock
1. Ingredients:
o 1 lb mixed mushrooms (such as cremini, shiitake, or button), roughly chopped
o 1 onion, chopped
o 2 cloves garlic, smashed
o 2 celery stalks, chopped
o 2 carrots, chopped
o 1 teaspoon black peppercorns
o 2 bay leaves
o 1 sprig fresh thyme
o 8 cups water
o 1 tablespoon olive oil
o Salt to taste
Directions:
1. Heat olive oil in a large stockpot over medium heat. Add mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
2. Stir in the onions, garlic, celery, and carrots. SautĂŠ for 5 minutes until vegetables soften.
3. Add black peppercorns, bay leaves, thyme, and water. Bring to a boil.
4. Reduce heat and simmer uncovered for 45 minutes to 1 hour, allowing flavors to meld.
5. Strain the stock through a fine-mesh sieve, discarding solids.
6. Season with salt to taste and let cool before storing in jars or freezing for later use.
Prep Time: 10 minutes | Cooking Time: 1 hour | Total Time: 1 hour 10 minutes
Kcal: 30 kcal per cup | Servings: 8 cups

Garlicky Buttery ScallopsIngredients:• 4 tablespoons unsalted butter• 6 garlic cloves, thinly sliced• 1 pound dry sea sc...
01/23/2025

Garlicky Buttery Scallops
Ingredients:
• 4 tablespoons unsalted butter
• 6 garlic cloves, thinly sliced
• 1 pound dry sea scallops
• Kosher salt
• 1 tablespoon extra-virgin olive oil or vegetable oil, plus more if needed
• 2 teaspoons sherry vinegar or red wine vinegar
• Freshly ground black pepper
• Torn basil leaves, for serving
Directions:
1. Melt butter in a large nonstick skillet over medium heat. Add garlic and cook, swirling pan occasionally and reducing heat if garlic is browning too quickly, until golden and butter is foamy and lightly browned, about 5 minutes. Transfer garlic butter to a small bowl, scraping in all the browned bits. Wipe out skillet.
2. Pat scallops dry; season with salt. Heat oil in the same skillet over medium-high. Arrange scallops in pan, spacing evenly apart, and cook, undisturbed, swirling pan occasionally and adding more oil if needed, until well browned underneath, about 5 minutes. Turn scallops over and cook just until golden on the other side and opaque in the middle, about 2 minutes. Transfer to a platter.
3. Stir vinegar into garlic butter; season with salt and pepper. Spoon over scallops and top with basil.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 250 kcal | Servings: 4 servings

Chicken and Rice Soup with Green Chiles and Ginger1. Ingredients:o 1 tablespoon olive oilo 1 medium onion, finely choppe...
01/23/2025

Chicken and Rice Soup with Green Chiles and Ginger
1. Ingredients:
o 1 tablespoon olive oil
o 1 medium onion, finely chopped
o 4 garlic cloves, minced
o 1 tablespoon fresh ginger, grated
o 1 teaspoon ground cumin
o 1 teaspoon ground coriander
o 1/2 teaspoon ground turmeric
o 4 cups chicken broth
o 1 cup water
o 1 cup cooked shredded chicken
o 3/4 cup basmati rice
o 2 green chiles, finely chopped
o 1 cup chopped cilantro
o Juice of 1 lime
o Salt and pepper to taste
Directions:
1. Heat olive oil in a large pot over medium heat. Add onion and sautĂŠ until softened, about 3 minutes.
2. Stir in garlic, ginger, cumin, coriander, and turmeric. Cook for 1-2 minutes until fragrant.
3. Pour in the chicken broth and water, bringing the mixture to a gentle simmer.
4. Add the shredded chicken and basmati rice. Cover and let cook for 15-20 minutes until the rice is tender.
5. Stir in green chiles and chopped cilantro, cooking for another 5 minutes.
6. Season with salt and pepper to taste, and finish with a squeeze of fresh lime juice before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 250 kcal | Servings: 4 servings

Lemony Chicken and Orzo SoupIngredients:• 1 tablespoon olive oil• 1 medium leek, white and pale-green parts only, halved...
01/23/2025

Lemony Chicken and Orzo Soup
Ingredients:
• 1 tablespoon olive oil
• 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
• 1 celery stalk, sliced crosswise 1/2-inch thick
• 12 ounces skinless, boneless chicken thighs
• 6 cups low-sodium chicken broth
• Kosher salt, freshly ground pepper
• 1/2 cup orzo
• 1/4 cup chopped fresh dill
• Lemon halves (for serving)
Directions:
1. Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5–8 minutes.
2. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15–20 minutes.
3. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
4. Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8–10 minutes.
5. Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 200 kcal | Servings: 4 servings

Mustard Chicken with Shallots and CreamIngredients:• 1 tablespoon all-purpose flour• 1½ teaspoons kosher salt, divided• ...
01/20/2025

Mustard Chicken with Shallots and Cream

Ingredients:

• 1 tablespoon all-purpose flour
• 1½ teaspoons kosher salt, divided
• 1½ teaspoons ground turmeric, divided
• 2 skinless, boneless chicken breasts (about 1½ lb. total)
• 2 tablespoons extra-virgin olive oil, divided
• 2 medium shallots, thinly sliced
• 4 garlic cloves, finely chopped
• 3 sprigs thyme, plus leaves for serving
• 1 cup heavy cream
• 3 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 teaspoon freshly ground black pepper
• Steamed rice or toasted country-style bread (for serving)
Directions:

• Preheat oven to 375°F (190°C).
• In a small bowl, combine flour, ½ teaspoon salt, and 1 teaspoon turmeric. Sprinkle mixture over chicken breasts, coating evenly.
• Heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. • Sear chicken until golden brown on both sides, about 5 minutes per side. Transfer to a plate.
• Reduce heat to medium. Add remaining olive oil to the skillet. Sauté shallots and garlic, stirring often, until shallots are translucent, about 4 minutes.
• Add thyme sprigs, heavy cream, Dijon mustard, honey, black pepper, remaining salt, and remaining turmeric. Stir to combine and bring to a simmer.
• Return chicken and any accumulated juices to the skillet. Transfer to the oven and bake until sauce is slightly reduced and chicken is cooked through (internal temperature should reach 160°F/71°C), 20–25 minutes.
• Remove skillet from oven. Transfer chicken to a cutting board and let rest for 5 minutes. Slice against the grain into ¼-inch thick pieces.
• Return sliced chicken to the sauce. Discard thyme sprigs. Garnish with fresh thyme leaves. Serve with steamed rice or toasted country-style bread.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes

Kcal: 600 kcal per serving | Servings: 2

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