MORRIS: Introducing the recipe exchange: Share your favourite family recipes!

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Food is more than just what’s on our plates — it’s the stories, memories, and traditions that bring people together. From one generation to the next, family recipes are a testament to our shared history, full of love and flavour. That’s why I’m so excited to introduce a new section in my column: The Recipe Exchange!

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Here’s how it works: I’m inviting you to share your most cherished family recipes. You know that recipe you always come back to, the one that has everyone at the table asking, “Can I get the recipe?” Well, this is your chance to share your secret gem with the world! It could be your grandma’s cookie that never lasts more than a day on the counter, that casserole your cousin swears by, or your very own kitchen creation — the kind where the smell alone has everyone peeking into the kitchen, excited for your family’s favourite meal that awaits. I want to showcase your culinary treasures!

To be part of The Recipe Exchange Community, simply send me your recipe, along with your name and the city or town you are from (no addresses, please), to hello@cookingwithcassandra.com. You can even share a family story. Not only could your recipe be featured, but it will inspire others to do the same. I’ll choose recipes to feature in this very cooking column in the Winnipeg Sun, so we can discover new flavours, celebrate our shared love of food, and maybe even spark a few new traditions.

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Why The Recipe Exchange? We all know that the best recipes come with a story. Maybe it’s that soup your mom made when you had the sniffles or the cake that’s at every birthday table. Food is love, laughter, and the occasional “oops, forgot the salt” moment. This exchange is about celebrating those moments and sharing them with our community, showcasing the diversity of comfort foods we hold dear.

We are fortunate in Canada to be a mosaic of incredible cultures, each bringing its unique flavours and traditions to our collective table. Sharing your cultural dishes not only enriches our kitchens but also brings us closer together, fostering a shared appreciation of diversity.

And don’t worry — if you’re feeling stuck in a rut with the same old dinners, I’ve got you covered. Through The Recipe Exchange, we’ll discover new and exciting recipes that will refresh your weekly dinner rotation and keep everyone at the table guessing (in the best way possible) about what’s for dinner.

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To kick off The Recipe Exchange, I’d like to highlight a couple of my favourite family recipes from my blog, cookingwithcassandra.com. Sharing my Easy Creamy Lemon Pasta and Chicken recipes never fail to bring smiles—and second helpings.

These recipes, like so many others I share, are created to bring joy and simplicity to your table. Now, it’s your turn to share the meals that make your kitchen special.

So, rummage through that recipe tin or dig up that handwritten card that’s seen better days. Who knows? Your favourite recipes might just become a new tradition for someone else. I can’t wait to see what you all send in and share a bit of your story with our community.

Let’s make The Recipe Exchange a place where recipes — and the love behind them — find a new home and a fresh story.

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Recipes Of The Week

Easy Creamy Lemon Pasta (Pasta al Limone)

This Creamy Lemon Pasta recipe holds a special place in my heart. It’s one of those dishes that’s asked for again and again. Even my father-in-law, a classic meat-and-potatoes guy, requests this pasta every time he comes over. Trust me, if there’s one recipe you need to try, it’s this one—you’re going to love it!

Ingredients

1 pound rigatoni pasta (approx. 500 grams)
4 tablespoons salted butter
1 ½ tablespoons all-purpose flour
8 garlic cloves, minced
1/2 cup chicken broth
2 tablespoons lemon juice + zest of 1 lemon
2 cups heavy/whipping cream
3/4 cup freshly grated Parmesan cheese
Salt and pepper, to taste

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.

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Make the Roux: In a large pan over medium-high heat, melt the butter. Sprinkle the flour over the melted butter and whisk continuously for 1 minute, ensuring there are no lumps.

Add Garlic and Broth: Add the minced garlic to the pan and sauté for 30 seconds, or until fragrant. Slowly pour in the chicken broth, lemon juice, and zest. Let it simmer for 1 minute.

Incorporate Cream: Whisk in the cream, then reduce the heat to medium low or as needed to maintain a gentle simmer. Let it simmer for about 10 minutes, or until the sauce has thickened.

Add Parmesan Cheese: Sprinkle the freshly grated Parmesan cheese into the pasta sauce and whisk until the cheese is melted and well combined. Season with salt & pepper to taste (I am generous with both).

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Toss in the Pasta: Add the cooked rigatoni to the sauce and toss until evenly coated. If the sauce is too thick, add the reserved pasta water, 1 teaspoon at a time until the desired consistency is reached.
Serve: Garnish with additional Parmesan cheese and freshly cracked black pepper if desired. Serve immediately.

Easy Creamy Lemon Chicken

This Easy Creamy Lemon Chicken recipe is special to me because it came from one of those busy weeknights when I wanted something that felt special without spending hours in the kitchen. The first time I made it, my husband’s reaction was priceless—he looked up after the first bite and said, “This is restaurant-worthy!” From that moment, it became a regular on our dinner table. Once you try it, you’ll be making it on repeat too!
Ingredients

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4 chicken breasts, pounded to ¼ inch thickness
salt & pepper
½ teaspoon garlic powder
All-purpose flour (for dredging)
4 tablespoons salted butter, cut into pats
2 tablespoons extra-virgin olive oil
1 cup chicken broth
¼ cup freshly squeezed lemon juice + zest of 1 lemon
2 cups heavy/whipping cream

Instructions

Prepare Chicken: Pat each chicken breast dry. Lay a piece of plastic wrap on a large cutting board, place the 4 chicken breasts on top, evenly spaced, then cover them with another piece of plastic wrap.

Pound Chicken: Using a meat mallet, pound each chicken breast to ¼ inch thickness, then remove the top layer of plastic wrap.

Season Chicken: Generously season the pounded chicken breasts with salt and pepper. Sprinkle garlic powder evenly on both sides.

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Dredge Chicken: Coat the chicken breasts in flour, ensuring an even layer on all sides.

Cook Chicken: In a large skillet over medium-high heat, melt the butter and olive oil. Once the pan is hot, add the chicken and cook for 5 minutes per side until golden. Remove the chicken from the pan and set aside.

Create Sauce Base: Add the chicken broth and lemon juice to the pan. Cook for about a minute, scraping up the brown bits from the bottom of the pan.

Simmer with Cream: Whisk the cream and lemon zest into the sauce. Add chicken back to the pan and let the sauce simmer on low for approximately 5-10 minutes, or until the cream thickens and the chicken is cooked through.

Serve: Serve immediately and enjoy!

For detailed instructions and online recipes for this week’s Recipes of the Week, open your phone’s camera, scan the QR code, and follow the link. You can also find all Recipe of the Week features at cookingwithcassandra.com.

— Cassandra Morris, food blogger and recipe developer at CookingWithCassandra.com, shares heartfelt recipes and stories that honour Canadian traditions and the legacies of those who served.

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