Loaded Twice Baked Potatoes - Chef Sous Chef
What dreams are made of, these Loaded Twice Baked Potatoes are scooped out, mixed with fixings and a handful of cheese, then stuffed back topped with even more cheese and finally baked.| Chef Sous Chef
What dreams are made of, these Loaded Twice Baked Potatoes are scooped out, mixed with fixings and a handful of cheese, then stuffed back topped with even more cheese and finally baked.| Chef Sous Chef
Light and creamy from the cashew and coconut, our Kale & Sweet Potato Stew is comforting, hearty and the perfect dish to add to your winter meal plan.| Chef Sous Chef
This Dairy Free Butter Chicken with Coconut Milk is aromatic, flavorful, and creamy. With juicy chicken thighs, Indian spices, and a silky coconut milk-based sauce, this fragrant recipe is comforting and will be enjoyed by the whole family.| Chef Sous Chef
Creamy, tangy and crunchy, our Brussels Sprout Caesar Salad is smothered in a creamy mayo caesar dressing, then topped with bacon and croutons.| Chef Sous Chef
Our Old-Fashioned Baked Macaroni and Cheese boasts a rich and creamy sauce oozed in between melted chunks of Colby jack and sharp cheddar cheese, and elbow pasta with a breadcrumb topping. Bake until bubbly, cheesy, and crispy for the ultimate nostalgic pasta recipe!| Chef Sous Chef
This Chicken Fajita Soup is the answer to when you’re trying to figure out what to do with your leftover roast chicken.| Chef Sous Chef
Our House Salad with Honey Dijon Vinaigrette is made with crisp romaine lettuce, vine tomatoes, smashed cucumbers, peppery red onions, and sourdough croutons. Tossed in a zesty homemade honey Dijon vinaigrette, this salad recipe pairs well with most entrees and comes together quickly in less than 10 minutes.| Chef Sous Chef
Welcome to Chef Sous Chef! We are the authors of the Eat With Us cookbook, and contributors to Food Network Canada’s Dining In and Menu Mashup web series! See our recipes and read our story here!| Chef Sous Chef
Our Red Skin Mashed Potatoes are creamy, rich, and quite possibly the best potato recipe ever. Cooked in chicken stock for added flavor and then topped with butter, cream, and sour cream, this rustic and unique side dish is incredibly comforting and comes together in one pot – no boiling water or vegetable peeler required!| Chef Sous Chef
This Sweet Potato Cornbread Recipe is crunchy on the outside, moist on the inside, and the perfect blend of sweet and salty.| Chef Sous Chef
Our Homemade Green Bean Casserole has all the comfort of the traditional Thanksgiving side dish with a few twists like a Dijon mushroom cream sauce and panko-parmesan crust for added crunch.| Chef Sous Chef
