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12 Episodes 2019 - 2019
Episode 10
Chef Spencer Watts explores rich, hearty, and mouth-watering French-Canadian cuisine with four recipes that'll have you saying merci. Starting with an iconic French-Canadian dish, Spencer cooks up flaky and golden Tourtière Pots filled with sweet and spicy ground beef. Next up, Spencer whips up Maple Beans, combining sweet syrup, savoury tomatoes, and smoky molasses. Then, it's time for a salad that's cozy, salty, and crunchy: Warm Brussels Sprouts and Bacon. The tender Brussels sprouts compliment the crispy fried bacon and the buttery crunch of the pecans for a delicious bite. Finally, Spencer whips up Cinnamon Sugar Pinwheels, a simple sweet treat that's a French-Canadian favourite.
Episode 11
Chef Spencer Watts tosses out his take-out menus and turns to his kitchen to cook up an Indian feast in around 30 minutes, for around 30 dollars. First up, Spencer uses traditional spices to for his tender Tandoori Chicken Skewers. Flavoured with coriander, cumin, cayenne, and turmeric, Spencer's juicy skewers are spiced to perfection. Using some of the same ingredients, Spencer makes an appetizer of Veggie Pakoras. To accompany this crispy golden treat, Spencer whips up a cool Mint Chutney. Packed full of fresh ingredients like lime, mint, and cilantro, Spencer thickens the chutney by adding creamy yogurt. For his salad, Spencer goes light, crisp, and fresh with an easy Kachumber Salad. For dessert, Spencer prepares a classic Cardamom Rice Pudding.
Episode 12
Looking for a healthy and hearty meal that's light on your wallet? Celebrity chef Spencer Watts has you covered with this "egg-cellent" dinner. Using brown lentils as the base of his meal, Spencer prepares a flavourful and nutritious dish: Warm Lentils and Poached Eggs. Peppery, nutty, savoury, and sweet, this dish has it all. Moving on to a lighter side, Spencer tosses together radishes, peas, honey, and dill for a fresh Spring Salad. Next, Spencer covers his appetizer of Grilled Sourdough with Rosemary Oil. Crispy grilled slices of sourdough perfectly complement the minty, tart taste of the rosemary oil mixture. To finish his meal, Spencer whips up a Mixed Berry Tart for dessert. Luscious with every bite, the sweet berries beautifully accompany the silky cream cheese filling.
Episode 14
Who doesn't love a good Southern-style barbeque while on a budget? Host Spencer Watts whips up a smoky homemade barbeque sauce to coat his spicy Oven Barbeque Chicken. While the chicken crisps up in the oven, Spencer moves onto his second dish: golden Cast Iron Cornbread. Sweet with a bit of crunch, Spencer pops this dish in the oven to get that perfect crispy crust. Next, Spencer makes a velvety Butterscotch Pudding. Sweet, smooth, and topped with chopped pecans for that extra nutty flavour, this dessert is sure to tantalize your taste buds. To finish, Spencer prepares a tangy Crunchy Coleslaw, the perfect side to this Southern-style meal.
Episode 15
There's nothing better than the classic flavours of Mediterranean ingredients, but sometimes dinner can get a little expensive. Host Spencer Watts shatters this stigma with a quick and affordable Greek meal for four. To start, Spencer prepares a tender and lemony side of Greek Potatoes - delicious. While he leaves the potatoes to crisp up in the oven, Spencer cooks a succulent Pork Souvlaki paired with a Tangy Dill Tzatziki. Next, Spencer grabs some fresh vegetables to whip up a quick Greek Country Salad topped with a simple oregano dressing and crumbled feta cheese. To bring his meal together, Spencer makes a sweet Greek treat- Puff Pastry Baklava. Drizzled with honey and topped with pecans, this classic dessert is sure to satisfy your sweet tooth.
Episode 16
Chef Spencer Watts shares some of his favourite recipes for a Gourmet Soup and Sammies night in around 30 minutes, for around 30 dollars. First, Spencer makes a simple, yet deliciously Creamy Tomato Bisque. While his soup simmers, Spencer combines ginger, mustard, apple cider vinegar, and honey for a sweet and tangy dressing to add to his Citrus Ginger Frisée Salad. For a punch of flavour, Spencer adds fresh orange slices to the salad. Next, Spencer prepares his main course: Rustic Tuna Melts. A household classic, Spencer adds capers for a pop of flavour and texture. To finish, Spencer makes deconstructed Skillet S'mores - a sweet marshmallow and creamy chocolate mix with a side of graham crackers for dipping.
Episode 17
Quick and inexpensive doesn't have to mean unhealthy. Chef Spencer Watts cooks up a fresh take on a Thai-inspired meal in around 30 minutes, for around 30 dollars. Inspired by a traditional Thai dish, Spencer whips up sweet and salty Pork Lettuce Wraps. Crispy lettuce perfectly counters the tangy pork in every bite. Looking for luscious flavour in his next dish, Spencer combines three key ingredients to make a bright and creamy Coconut Mint Pea Soup. For a cool and quick salad, Spencer tosses together noodles, crunchy peanuts, sweet peppers, carrots, and fresh cilantro for a crispy Cold Noodle Salad. To finish, Spencer whips up Roasted Bananas coated in sweet honey and crunchy sesame seeds.
Episode 18
What's better at the end of a long day than comforting classic dishes? Chef Spencer Watts shows us that cooking comfort food doesn't require a full day in the kitchen - it can be done in 30 minutes. Spencer begins with a homey Chicken Stew filled with onions, crunchy carrots, and celery. Tossing in some bay leaves to pull out the flavour, Spencer leaves the stew to simmer and prepares some biscuits for dipping. Crunchy on the outside, yet soft on the inside, Spencer's Herb Butter Biscuits are filled with fresh flavours to contrast the hearty stew. Next, Spencer tosses together crisp apples and broccoli for a sweet and crunchy Roasted Broccoli Salad. Spencer finishes up his meal with a cozy dessert - spiced Apple Ginger Snap Sundaes. Filled with an aromatic medley of ginger, cinnamon, and brown sugar, Spencer's warm apple mixture complements the cool vanilla ice cream for the perfect end to a tiring day.
Episode 19
It'll only take you around 30 minutes to impress your loved ones with chef Spencer Watts's budget-friendly Italian feast. Spencer starts his meal by preparing an ooey-gooey Cannelloni dish. Creamy ricotta with fresh spinach for a rich filling, these delicious cannelloni are sure to keep bellies happy. Garlic bread is a classic side for an Italian feast, but Spencer has a healthier alternative: Roasted Garlic Zucchini. Then, it's time for a crunchy and savoury salad. Combining some key Italian ingredients, he quickly whips up a Radicchio, Bean, and Parmesan Salad that is full of flavour and texture. To complete his meal, Spencer makes fast and fluffy Tiramisu, the perfect light ending to a hearty Italian meal.
Episode 20
Moroccan cuisine typically combines a million flavours and host Spencer Watts shows us how to bring that intensity home in a few simple steps. Spencer starts his meal by preparing a delectable Pearl Couscous Salad. Tossed with honey, peas, and apricots, this sweet salad pairs perfectly with the bold flavours of Spencer's main dish - Shakshuka. This a traditional Moroccan dish features silky eggs poached in tomato sauce and accented with cumin, paprika, and cinnamon for that extra burst of flavour. Using the same spices, Spencer tosses in some cayenne and red pepper flakes to mix into his tender Lamb Meatballs. To bring his meal together, Spencer cooks up some luxurious Chocolate Date Pots. Dates bind together the ingredients while adding a deep sweetness to this rich and decadent dish.
Episode 21
Everyone loves a classic pub meal, but don't always have the time to make it. Stay in with celebrity chef Spencer Watts as he prepares traditional pub dishes in under 30 minutes, for around 30 dollars. First, Spencer makes a sizzling Quick Pub Steak featuring a fragrant rub of peppercorns, pickling spice, and pickling salt to intensify the flavour of the meat. Next up is Spencer's sweet Honey Thyme Roasted carrots which he pairs with nutty wedges of Brown Butter Cabbage, the perfect side to his delicious steak. Then, Spencer prepares a pub favourite: Creamy Dreamy Mashed Spuds. Full of fresh chives, garlic powder, and creamy butter, Spencer saves time by using the microwave to prepare this simple side, without compromising quality. Finally, Spencer whips up Banoffee in a Jiffy, a luscious dessert consisting of soft banana, sweet toffee, whipped cream, and cocoa.
Episode 22
It's Fajita Night in host Spencer Watts kitchen as he cooks up Mexican recipes in around 30 minutes, for around 30 dollars. First up, Spencer inspires with healthy and delicious Blackened Salmon Fajitas. Blackening usually falls to store-bought spices, but Spencer shows us some quick tips on how to use heat in your own mix to save you time and money. To counter the heat of the salmon, Spencer whips up a zesty Lime and Cumin Mayo. Next up, Spencer prepares a classic Mexican dip with his own twist: delicious Green Pea Guacamole. What's better than one dip? Two. Spencer pairs his tasty guacamole with a simple and fresh Pico de Gallo. For a quick side, Spencer throws together a simple Mexican Black Bean Salad that's easy, healthy, and tasty. To wrap up his meal, Spencer goes for a cool smoothie to wash it all down. Blending together sweet peaches and fresh mint for a burst of flavour, these smoothies are the perfect way to end a fiesta.