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Nova Scotia

From the Latin for “New Scotland,” Nova Scotia was one of the four original provinces that joined into Confederation in 1867. Most of Nova Scotia is a peninsula, extending into the Atlantic, separated from New Brunswick by the Bay of Fundy. Cape Breton Island sits at the top of the peninsula. Of Canada’s ten provinces, only Prince Edward Island is smaller. In the first years of the 17th century, the French established a New World colony, Acadia, with its capital in modern day Nova Scotia. Ultimately, the English defeated the French, forcing many Acadians to emigrate (some would become the “Cajuns” of Louisiana). Scottish and Irish immigration picked up in the 19th century, helping to create the Celtic atmosphere that still permeates much of northern Nova Scotia. For centuries, Nova Scotians fished the cod that existed in mind-boggling numbers off the Scotia shelf. Thought to be inexhaustible, the cod stocks collapsed in the early 1990s, delivering a blow to Nova Scotia’s economy. Today, Nova Scotia is best known for its lobsters, oysters, smoked mackerel, and scallops.
 

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Kim Nichols

Cooking Level: Expert

Home Town: Cambridge, Ontario, Canada
About me:
 I am a mother of one adult son. Single for many years and recently remarried. I am a licensed Gas Tech 1 and Refrigeration/Air Conditioning Mechanic. I also drive tractor trailer and operate heavy equipment. For enjoyment at home I play the piano and cook. I love to create meals. My husband asks how did you make that? I have a hard time telling him as I just add what I feel like from experience and it seems to work. Sometimes I look at a base recipe and then make it my own by adding the ingredients I think I would like and majority of the time it turns out great!!!!

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Photo by JMW59

JMW59

Cooking Level: Expert
Home Town: Halifax, Nova Scotia, Canada
Living In: Waxahachie, Texas, USA
About me: I was born in Nova Scotia, Canada but have lived in Texas since 2000 with my wonderful husband and great little dog -Jake.
Photo by Alonzo Walsh

Alonzo Walsh

Cooking Level: Professional
Home Town: Pasadena, Newfoundland, Canada
About me: 50 year old gay male. Loves to cook, bake, entertain,etc.
Photo by Cynthia

Cynthia

Cooking Level: Expert
Home Town: Bear River, Nova Scotia, Canada
About me: I am 48, Love my Children and adore my Grandchildren, I love the water and play the keyboard.
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.

Homestyle Turkey, the Michigander Way

Reviewed on Oct. 12, 2008 by Beth
Five stars for ease of preparation. The bird's in the oven as I type. Thought I'd review this recipe starting from the very beginning. So far, I'm liking it a lot. I have a 10 pound turkey. The recipe is very easy to follow and to prepare. I'm using real butter, not margarine and cut it up into smallish cubes. I've actually put about 4 tbsp under the skin of each side. I only had two bouillon cubes and dissolved in 3 cups water. I also didn't have parsley so am using summer savory and added 2 tbsp garlic powder. I cut up a medium-smallish onion in a small dice as I didn't have minced onion and added that to the liquid mixture. I poured it all over the turkey and then sprinkled 2 tbsp of a kosher salt substitute from a bulk store. I covered the roaster pan with the lid and not using foil. The oven is set at 375 and I'll turn it back to 350 after an hour. So now I wait - it's starting to smell good already!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.

Creamy Pesto Shrimp

Reviewed on Oct. 8, 2008 by Barb A.
This is a meal that can be prepared in under 1/2 hour - gotta love those ones! I used light cream (5% milk fat), added sauteed mushrooms, onions and garlic as suggested by other reviewers, and used homemade pesto made from this site. I made penne pasta and mixed the cream sauce with shrimp in with the pasta before serving. Tasty! Thanks for the recipe, Loretta.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.

Spinach Stuffed Chicken Breasts

Reviewed on Oct. 8, 2008 by Annie
Wonderfull! I 've made this several times now & always asked for the recipe.I follow the recipe as is, I also use a "home cured" bacon I get at a local meat store and wrap the each piece of chicken in 2 pieces of bacon. I tie the bacon on with a piece of string ( not too tight) & found it holds better & remove just before serving. Thanks again for this tasty, impressive recipe!
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