Recently I received a question on Chef's Corner about making LOW or NON fat mixed berry vinaigrettes or dressings and I thought I would include it in this blog.

Berries can be a great way to give body, texture and fresh flavour to create low or even non fat dressings that are good for salads but also as sauces to go with meats, chicken and seafood recipes.

How done is my steak? Some of us love grilling, roasting, pan searing and broiling meats. Also we like them done to our very own level of doneness. It’s just how we love the taste of and enjoy our meats. There are several levels of doneness we like for our meats: Blue (which I don’t really classify as cooked but warmed up meat), rare, medium rare, medium, medium well and well done.

In a previous blog entry I talked about different stuffing flavours and ingredients to change up the festive turkey.

I thought it would be helpful to give you a guide to cooking the turkey and deciding whether to stuff or not to stuff.

Stuffing the bird will definitely give you a great tasting stuffing. As the turkey roasts and the juices begin to flow, they soak in the stuffing for a deliciously flavoured side that can make or break a scrumptious turkey dinner- NO pressure!

This is my favourite part of the whole holiday celebration meal. If I could have a plate full of stuffing and hit all my food groups I would be first in line!

We know that The Salad has become one of the most important parts of any meal at home. It's refreshing and healthy and can give a wider variety to the meals we prepare at home. One thing that is important to know is the correct method to making the perfect dressing.