Pan-seared Filet Mignon with Herbed Butter Baste

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Learn how to make the best pan-seared and roasted filet mignon with herbed butter baste.

Learn how to make the best pan-seared and roasted filet mignon with herbed butter baste


Spring is in the air and that alone is reason to celebrate! With the promise of new beginnings, warmer weather, flowers in bloom, there is the hope for a brighter and happier world. Spring is also the season for Easter, and regardless of how you celebrate, it offers an opportunity to gather with family and friends to eat, drink and be merry!

We have partnered with Canada Beef and are so excited to offer you an Easter feast idea that will elevate your luncheon or dinner table. Have you been too intimidated to try cooking filet mignon? Are you under the impression that filet mignon is tender, yet flavourless? Have you not considered beef to be the perfect centerpiece for your Easter table? Remember, this is the season of new beginnings. Let us convince you that pan-seared filet mignon using Canadian Beef tenderloin steaks, cooked to perfection, is exactly what you need this Easter holiday!

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Kalamata olive tapenade

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A Kalamata olive tapenade is the perfect quick and easy meze!

A Kalamata olive tapenade is the perfect quick and easy meze

We literally feel as though we have won the tapenade jackpot! Making an olive tapenade is pretty straightforward, but it can be a bit time consuming when you have to pit the olives yourself. Sure, you can use the canned black olives that taste like plastic if you like; those are usually pitted. But we’re fans of flavour, and great flavour at that so we prefer to make our tapenade with Kalamata olives; the pitting is worth it.

But what if we told you that you could make our amazing tapenade and not have to pit a thing! Wouldn’t that be amazing? It would be! And it is! The MEZE brand of pitted Kalamata sliced olives makes tapenade making a breeze. Simply add all ingredients to a food processor, give it a whiz, and you are good to go. Kalamata olive tapenade makes the easiest and most delicious appetizer!

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Herb baked cod with pasta and marinated artichokes

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Fresh herb baked cod with pasta and marinated artichokes is an easy and elegant meal.

Fresh herb baked cod with pasta and marinated artichokes is an easy and elegant meal.


Our dining room buffets hold all sorts of lovely dishes, teacups and platters that we have amassed over the years. Whether they were wedding gifts, the result of antique shopping, or things we inherited from our parents who are constantly trying to rid themselves of stuff, we love them all! It has taken us a while, but we finally realize that enjoying these fine things in life means actually using them.

Although we have been known to break out the fine china to serve everything from a simple chamomile tea to fried chicken, sometimes it’s fun to use elegant dinnerware to serve equally elegant meals. With the holidays approaching, we figure that everyone can use an excuse to dust off their best dishes and use them to serve a meal that is impressive in flavour, appearance, and ease! Our herb baked cod with pasta and marinated artichokes is about as simple as a meal can get, making it perfect for fancy dinner parties and also for Monday night family suppers.

We are so happy to have partnered with Montreal based Messara Foods and to have used some of their imported products to create this meal. We think it will become one of your favourites!

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Youvetsi with lamb

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Youvetsi with lamb is a classic Greek slow cooked meal made with lamb and orzo.

Youvetsi with lamb is a classic Greek slow cooked meal made with lamb and orzo.


Γιουβέτσι με αρνί. Several years ago one of us was gifted a cookbook called Slow Food. Like all great cookbooks it was bedtime reading for weeks. Only after every page had been turned over at least once did the book make its way into the kitchen, where a few of the recipe were tried. We still have that book, and love it. The photos are appetizing, the recipes varied and delicious, and the spirit of the book is exactly what we needed then, and now. Slow cooking (not to be confused with slow cooker cooking) is about intentionality, calm and patience. Since that book, the slow food movement has ebbed and flowed in its popularity but one thing is for sure – the Greek kitchen is full of recipes that require time, and little else.

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Fried phyllo wrapped feta

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Fried phyllo wrapped feta with chili flakes, honey and crushed pistachios.

Fried phyllo wrapped feta with chili flakes, honey and crushed pistachios.


We really like you. We care about you, and wish only the best for you and your families. Some of you have been with us from the very beginning and we are so grateful. Some of you are newer friends and we are thrilled that you have decided to join our Mia Kouppa community. Without you, each of you, our little space on the internet would be much less fun and much more lonely!

Because we care so much about you we are asking, hoping, imploring that you to try this recipe for fried phyllo wrapped feta. We want it to change your lives, the way all of you have changed ours. Sounds overly dramatic? Maybe, but that’s probably because you haven’t tasted this yet. Try it, and then let us know if we exaggerated a little too much.

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Quick pork ragu with zucchini and Parmesan cheese

A delicious and super simple recipe from Chefs Plate

A delicious and super simple recipe from Chefs Plate

Quick and easy meals like this quick pork ragu with zucchini and Parmesan cheese that you don’t even have to shop for?! Are you wondering what sort of sorcery we are talking about? Not sorcery friends, just meal kit delivery services, like Chefs Plate, a division of HelloFresh in Canada. If you have never treated yourself to a meal kit delivery service like Chefs Plate, let us tell you all the reasons why you should.

The concept is simple. You go online, find recipes that you think you would enjoy making and eating, click a few buttons and then voila! Like magic a box full of all the ingredients you will need shows up at your door in perfectly measured amounts along with a detailed and clear recipe card. Chefs Plate takes the stress out of cooking!

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Spanakopita inspired deviled eggs

Spanakopita inspired deviled eggs
Spanakopita inspired deviled eggs

Deviled eggs made with spinach, feta and ricotta


Sponsored by Egg Farmers of Canada

Every day is special; of that there is no doubt! Whether it is a birthday, an anniversary, the first day of college or the first day of retirement, life is full of small and grand moments that beg to be celebrated.

These days we find it especially important to look for the positives. There is no denying that our world has changed, at least temporarily, and it’s easy to become overwhelmed and blinded to the beauty of the everyday and the goodness that surrounds us. But, it’s especially during trying times that we need to shift our focus, and zero in on the positive; not to ignore everything else, but to be reminded that hope and heroes exist!

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Beans and rice

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rice and beans edited-2

This post, and recipe for beans and rice is sponsored by Purolator Tackle Hunger.  We were compensated for our time, and all opinions in this post are our own.

How wonderful is it when the stars align? That’s exactly what happened when we were asked to participate in the Purolator Tackle Hunger game day food drive, which partners with the Canadian Football League to help raise hunger awareness and collect non-perishable food items and cash donations for food banks across the country.  Since its beginning in 2003 the Purolator Tackle Hunger® program has helped deliver the equivalent of more than 13 million pounds of food to food banks across Canada.

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Olive oil dip

Olive oil dip with balsamic

In Partnership with GeoEvoo Inc.

One of the easiest appetizers to whip together at a moments notice!

We were never a bread and butter family.  If bread was going to be served with lunch or dinner (and let’s face it, it usually was), it was used to sop up all of the delicious sauces and juices which came with our great meals, like green beans with potatoes, stewed green peas and horiatiki salad.  No butter required.  And even if the meal was not bathed in rich delicious sauces, butter was unnecessary because our parents would either drizzle our pieces of bread with olive oil, or create an aromatic olive oil and vinegar combination that we could then dip our bread into.

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