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Recipe(s) Of The Week


September 21, 2019

Cheesy Buffalo Chicken Spaghetti Squash


  • 2 medium spaghetti squash (6-7 inches long)
  • 2 cups cooked shredded chicken*
  • 1 cup freshly grated cheddar and/or mozzarella cheese
  • 1/3 cupFrank's Red Hot sauce
  • 2 TBSP melted butter
  • 1/3 cup Greek yogurt
  • 1 jalapeno, diced (seeds, stem, + veins removed)
  • 1/4 cup chopped green onion (divided)
  • salt and pepper to taste
  • ranch or blue cheese dressing for drizzling (optional)
  • extra grated cheese for topping


  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!
  3. Next grab a lipped baking sheet or a rimmed baking dish and line with foil.
  4. To prevent sticking, rub the cut side of the squash with a teeny bit of olive oil and place face down on your baking sheet.
  5. Roast for 30-40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and the exterior of the squash will be visibly softened.
  6. The squash can be roasted and stored in the fridge for a few days if you'd like to meal prep and plan ahead for a speedier dinner. You can also make the whole shebang one weekend and pop it in the fridge until about 30 minutes before dinnertime. Wind up with a little bit leftover? It reheats marvelously the following day! Now let's get back to the recipe!
  7. While the squash roast, cook chicken via your favorite method or squirrel away leftovers from the previous night's dinner.
  8. Shred your chicken and combine in a medium bowl with your cheese (I used cheddar and mozzarella), hot sauce, melted butter, Greek yogurt, jalapeño, green onion, salt, and pepper.
  9. Using a fork, scrape the spaghetti squash bowls to release the delicious strands of squash and mix with your cheesy buffalo chicken mixture.
  10. Top each squash with a little extra cheese and place face-up on your baking sheet. Cover the baking dish in foil, leaving a little room at the top (like a tent!) so the cheese doesn't stick.
  11. Bake at 350 degrees F for around 20 minutes or until hot and bubbly. For golden bubbly cheese, remove the foil at the end, then change oven setting to broil on high and broil for 2-3 minutes.
  12. Garnish with chopped green onion, a drizzle of your favorite dressing, and even extra hot sauce!



September 14, 2019

Crispy Egg Rolls


  • 1 pound ground pork
  • 1 tablespoon fresh ginger grated
  • 1 clove garlic minced
  • 1 teaspoon onion powder
  • 1/4 teaspoon Chinese 5 spice (optional)
  • 1 tablespoon soy sauce
  • 2 1/2 cups packaged fresh coleslaw (or 2 1/2 cups finely chopped cabbage & shredded carrots)
  • 12 egg roll wrappers (6 inch square)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 1 quart canola oil for frying

Sesame Sauce

  • 2 teaspoons olive oil
  • 1 clove garlic
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon minced fresh ginger root
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons orange juice
  • 1/4 teaspoon sesame oil
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon sesame seeds (optional)


Sesame Sauce

  1. Cook garlic & chili flakes over medium heat until fragrant. Add remaining ingredients and cook an additional 3 minutes. Remove from heat and refrigerate until serving.

Egg Rolls

  1. Over medium heat, cook pork, ginger, garlic, onion powder, chinese 5 spice (if using) and soy sauce until no pink remains. Set aside.

  2. Preheat oil to 375 degrees F.
  3. Combine flour and water in a small bowl.
  4. Lay out one egg roll wrapper with a corner pointed toward you. Place 2 tablespoons of the meat and 2 tablespoons of the coleslaw mixture in the center. Use your finger to spread a little bit of the flour mixture along the edge.
  5. Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. (Seal the edges with the flour mixture).
  6. Fry egg rolls until lightly browned and crispy turning occasionally.
  7. Serve with sesame sauce.



Crock Pot Beef Stroganoff



  • 1 tablespoon olive oil more if needed
  • 2 lbs stewing beef trimmed
  • salt & pepper
  • 1/2 cup red wine
  • 1 teaspoon garlic powder
  • 1 onion diced
  • 1 tablespoon dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 3/4 pound mushrooms sliced
  • 2 cups beef broth divided
  • 8 oz sour cream
  • 3 tablespoons cornstarch
  • 12 oz egg noodles cooked


  1. Heat olive oil in a skillet. Season beef with salt and pepper and brown in olive oil in small batches. Deglaze pan with red wine and add to slow cooker.
  2. Place beef, garlic powder, onions, dijon, Worcestershire, mushrooms and 1 1/2 cups broth in a 6qt slow cooker.

  3. Cook on high 4-5 hours or on low 7-8 hours or until beef is tender.

  4. Combine remaining broth with cornstarch and stir into slow cooker. Cover and cook and additional 15 minutes or until thickened.
  5. Stir in sour cream. Serve over egg noodles.


September 07, 2019

Kung Pao Cauliflower

2 servings


2 tablespoons (30 ml) rice wine vinegar

2 tablespoons (30 ml) soy sauce

2 tablespoons (30 ml) agave nectar

1 tablespoon (15 ml) hoisin sauce

1 tablespoon (3g) grated fresh ginger

1 tablespoon (9g) cornstarch

2 teaspoons (10 ml) sesame oil

2 teaspoons (10 ml) chili-garlic sauce (such as Huy Fong)

3 garlic cloves, minced

Pinch of crushed red-pepper flakes


2 tablespoons (30 ml) vegetable oil

1 medium head cauliflower, cut into florets

Kosher salt and freshly ground black pepper, as needed

1 tablespoon (10g) sesame seeds

2 scallions, thinly sliced

¼ cup (38g) roasted salted peanuts, coarsely chopped

¼ cup (15g) coarsely chopped fresh cilantro



1. MAKE THE SAUCE: In a medium bowl, whisk together the vinegar, soy sauce, agave, hoisin sauce, ginger, cornstarch, sesame oil, chili-garlic sauce, garlic and red-pepper flakes until combined. Set aside.

2. COOK THE CAULIFLOWER: Heat the vegetable oil in a large skillet over medium-high heat. Add the cauliflower in an even layer, season it with a pinch of salt and a pinch of black pepper, and sear undisturbed, until it is golden brown, about 3 minutes. Flip the cauliflower and sear until it is golden brown on the other side, about 3 minutes more.

3. Add the sauce to the skillet and reduce the heat to medium. Toss the cauliflower in the sauce to coat and sauté until the sauce thickens and the cauliflower is tender, about 4 minutes.

4. Add the sesame seeds, scallions, peanuts and cilantro; stir to combine. Season to taste with additional salt and black pepper, if desired, and serve.



No Bake Key Lime Pie

Makes one 9-inch cheesecake (16 servings)


9 (136g) whole graham crackers  

Pinch of fine sea salt

6 tablespoons (85g) unsalted butter, melted


24 ounces (680g) cream cheese, at room temperature

½ cup (57g) confectionrs’ sugar

Zest of 2 limes

¾ cup (170g) heavy cream

14 ounces (398g) sweetened condensed milk

½ cup (115g) key lime juice

½ teaspoon vanilla extract

Pinch of fine sea salt

Lime zest, as needed for finishing



1. MAKE THE CRUST: In the bowl of a food processor, pulse the graham crackers and salt until they form fine crumbs. Add the melted butter and pulse until fully combined.

2. Transfer the crumb mixture to a 9-inch springform pan and press into an even layer. Transfer to the freezer and freeze for 20 minutes.

3. MAKE THE FILLING: When the crust has been in the freezer for 15 minutes, start to prepare the filling. In the bowl of an electric mixer fitted with the whip attachment, whip the cream cheese, confectioners’ sugar and lime zest until light and fluffy, about 3 minutes.

4. With the mixer running on medium speed, add the heavy cream in a slow, steady stream. Whip the mixture until it forms medium peaks, then add the sweetened condensed milk with the mixer running on low speed.

5. With the mixer still running, add the key lime juice, vanilla and salt. Whip until the mixture is well combined (it should be thick).

6. Pour the filling on top of the chilled crust. Refrigerate for at least 8 hours and up to 24.

7. Run a small offset spatula or paring knife around the outside of the cake to help separate it from the outer ring of the springform. Remove the ring and gently transfer the cake to a platter.

8. Garnish the rim of the cheesecake with lime zest. Keep chilled until ready to serve.



August 30, 2019


  1. 2 pounds boneless skinless chicken breasts
  2. 1.74 oz. dry chicken gravy mix (2 packets)
  3. 10.75 oz. can cream of chicken soup
  4. 1.5 cups water
  5. ⅛ teaspoon black pepper

Gravy thickener if needed:

  1. 2 Tbsp. water
  2. 2 Tbsp. cornstarch


  1. Add the chicken breasts (no need to pre-cook or brown)
  2. In a small bowl whisk together the gravy mix, cream of chicken soup, water and pepper.
  3. Pour the gravy mix over the chicken in the slow cooker.
  4. Cook on low for 6-8 hours or on high for 4 hours.
  5. Shred the chicken with two forks in the slow cooker.
  6. If your gravy is thin from the chicken being too juicy or added veggies, mix together the cornstarch and water. Add to the slow cooker along with the gravy and shredded chicken. Add the lid back on and cook high for 10 minutes longer or until the gravy has thickened




  • 1 bag of Tater Tots approx 32 oz
  • 1 pound lean ground beef
  • 1 small onion diced
  • 2 cups of mixed vegetables fresh or frozen
  • 10.5 oz can of cream of mushroom soup
  • 1 cup of milk
  • 1/4 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • salt & pepper to taste
  • 2 cups of shredded cheddar cheese


  1. Brown ground beef and onion over medium heat until no pink remains. Drain any fat.
  2. In a bowl mix together soup, milk, garlic powder, dry mustard and salt and pepper. Set aside
  3. Place half of the Tater Tots into a greased 4qt slow cooker.
  4. Layer beef, mixed vegetables, remaining tater tots and finally cheese.
  5. Pour sauce over top, cover and cook on high 3-4 hours or on low 7 hours or until heated through.



August 23, 2019



  • 6- 8 large sized russet potatoes, peeled and cut into 1 1/2 to 2 inch chunks 
  • juice of one lemon 
  • ¼ to 1/3 cup olive oil, butter or other oil will work as well; a butter/olive oil combination is very good too 
  • ½ tsp kosher salt 
  • ½ tsp cracked black pepper 
  • 1 1/2 tbsp dried herbs, oregano, thyme and rosemary are good choices 
  • 1 whole garlic bulb broken into about 4 pieces, optional 


  1. Parboil the potatoes in salted water for about 3-4 minutes, no longer.
  2. Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
  3. After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.
  4. Toss together so that the potatoes absorb the lemon juice.
  5. Add the salt, pepper, herbs, garlic cloves and olive oil.
  6. Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.

Boiling corn with a cup of milk and a stick of butter creates the most delicious corn imaginable. Truly the BEST way to cook corn on the cob!



August 16, 2019

Fried Zucchini


  • 2 medium zucchini about 1 1/2 lbs
  • 2 eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup grated parmesan cheese.
  • 2 cups seasoned bread crumbs
  • canola oil for frying


  1. Trim ends off zucchini and slice into 1/2" slices.
  2. Beat eggs with salt and pepper to taste. Combine parmesan cheese and bread crumbs in a separate dish.
  3. Pour oil into a pan to 1/2" deep and heat over medium heat.
  4. Dredge zucchini in flour, dip in eggs and finally dip in bread crumbs. Repeat with remaining slices.
  5. Add zucchini to the pan, a few at a time (don't crowd) cooking 2-3 minutes per side.

  6. Drain on paper towels.


August 10, 2019

Reuben Dip

A cheesy creamy dip with all of the flavors of your favorite Reuben Sandwich.


  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup Russian or thousand island dressing
  • 1 1/2 cups sauerkraut squeezed dry and chopped
  • 1 1/2 cups deli corned beef chopped (about 6 oz)
  • 2 cups swiss cheese shredded
  • 1/2 teaspoon caraway seeds optional
  • 2/3 cup Panko bread crumbs
  • 3 tablespoons butter melted
  • 1/4 cup shredded swiss cheese
  • 1 tablespoon fresh parsley


  1. Preheat oven to 375 degrees.
  2. Beat cream cheese, sour cream and dressing with a mixer on medium until fluffy.
  3. Add remaining ingredients and gently stir until combined.
  4. Spread into a 2qt baking dish.
  5. Combine topping ingredients in a small bowl. Sprinkle over the dip.
  6. Bake 18-22 minutes, or until hot and breadcrumbs are golden brown.


Coconut Shrimp Curry with Red Pepper and Spinach


Shrimp Marinate

  • 12-14 large shrimp, deveined and shelled
  • 1½ tablespoon fresh lemon juice
  • sprinkle of cayenne pepper
  • pinch of salt and pepper


  • 2 tablespoons vegetable oil (if using a non-stick pan, just use 1 tablespoon)
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 teaspoons minced garlic
  • 2 teaspoons fresh minced ginger
  • 1½ teaspoons ground coriander
  • ¾ teaspoon curry powder
  • ¼ teaspoons+ ⅛ teaspoon turmeric
  • 1 14 ounce can diced tomatoes with juice
  • 1 teaspoon sugar
  • 1 14 ounce can full fat unsweetened coconut milk
  • Salt and pepper to taste
  • large handful of spinach
  • Cooked rice for serving


  1. In a bowl mix together the shrimp marinate ingredients and add shrimp, let sit for 15 minutes.
  2. While shrimp is marinating, add vegetable oil to a large skillet and place over medium heat. Add diced onion and red pepper and cook for 4 minutes or until vegetables soften. Add garlic and saute for an additional minute.
  3. Next add fresh ginger, coriander, curry powder and turmeric. Stir and cook for an additional minute.
  4. Next add tomatoes with juices and sugar, stir and simmer for about 15 minutes.
  5. Next add coconut milk and stir, let simmer for an additional 10 minutes. Taste and season with salt and pepper to your liking.
  6. Lastly add spinach and shrimp with marinade juices and simmer for a few additional minutes until shrimp are cooked through (they will curl up and turn light pink). Serve with cooked rice.


August 03, 2019



4 servings


12 ounces spaghetti, linguine or bucatini

2 leeks, thinly sliced

2 garlic cloves, thinly sliced

Zest and juice of 1 lemon, plus more lemon zest for serving

3 sprigs basil, plus more for serving

1 teaspoon kosher salt

¾ teaspoon freshly ground black pepper, plus more for serving



1 cup grated Parmesan cheese

1. Combine the pasta, 4½ cups water, leeks, garlic, lemon zest, basil, salt and pepper in a large skillet with 2-inch sides.

2. Bring the water to a boil and cook, stirring occasionally, until the water is nearly gone and the pasta is fully cooked, 8 to 10 minutes.

3. Add the lemon juice and Parmesan cheese and toss to combine. Season with salt and pepper to taste. Garnish with basil leaves and lemon zest.





6 servings

1 sweet onion, halved and thinly sliced

1½ pounds boneless, skinless chicken breasts

1 14-ounce can crushed tomatoes

1 tablespoon Worcestershire sauce

3 tablespoons apple cider vinegar

2 tablespoons brown sugar

3 tablespoons yellow mustard

2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon ground chile powder

1 teaspoon ground coriander



1. Place the onion and chicken in the base of a slow cooker. Add the remaining ingredients and toss gently to combine.

2. Put the lid on the slow cooker and set the heat on low. Cook for 7 hours, or until the chicken is tender and easy to shred.

3. Use two forks to shred the meat. The chicken can be served immediately or transferred toan airtight container. It can be refrigerated for up to five days or frozen for up to a month.



July 27, 2019

Low-Carb Chicken Divan


Serves 8


1 lb broccoli florets (roughly 6 cups)
8 oz cream cheese
1 cup mayonnaise
3/4 cup heavy cream
1 tbsp curry powder
1 tsp salt
2 tsp Better than Bouillon or 2 bouillon cubes
4 cups cooked chicken breast, shredded 
2 cups cheddar cheese, grated
Cooked rice (or cauliflower rice) for serving, optional


  1. Bring a large pot of water to a rapid boil. Add in broccoli and cook for 3 minutes. Remove from heat and drain. Set broccoli aside. (This step can be made ahead of time.)
  2. In a medium sized bowl, microwave cream cheese, mayo and heavy cream along with curry powder, salt and bouillon for 1 minute at a time for up to 3 minutes. Whisk until smooth.
  3. In a 9X13 pan or 3 qt oven proof skillet mix together chicken with sauce and broccoli. 
  4. Top with cheddar cheese. 
  5. Bake at 375°F on center rack for 25 minutes. 
  6. Serve warm over rice! 

Freezing instructions. Combine all ingredients in a foil oven pan. Cover with plastic wrap and then with foil. Freeze for up to 4 months. When ready to bake defrost in fridge or on counter and bake at 375°F for 35-40 minutes, or until cheese is bubbling.



Healthy Creamy Buffalo Chicken Stuffed Sweet Potatoes with Ranch Dressing 


  • 2 medium chicken breasts about 1 pound 5 oz, see note if using precooked chicken
  • salt
  • 4 large or 8 small sweet potatoes
  • 2 green onions thinly sliced, white and light green parts separated from dark green parts

Creamy Buffalo Sauce

  • 3 Tbsp. mayonnaise
  • 1/2 cup + 1 Tbsp. hot sauce like Frank's RedHot
  • 1 Tbsp. ranch dressing
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt

To Serve

  • More ranch dressing
  • Celery sticks
  • Blue cheese crumbles if you're not on a Whole30 or dairy-free


  1. Preheat oven to 400º F. Wash sweet potatoes and prick all over with the tines of a fork. Place on oven rack. Season chicken breasts generously on both sides with salt. Place in a baking dish and place in oven.
  2. After 20-25 minutes, or when thermometer inserted in the thickest part of chicken breasts reaches 161º F, remove chicken from oven. Continue to bake sweet potatoes another 20-30 minutes or until soft.
  3. While sweet potatoes bake, let chicken cool slightly. Shred chicken, either by hand with two forks or with a stand or hand mixer. In a small bowl, stir together all sauce ingredients until smooth. Pour over chicken and add white and light green parts of sliced green onions. Stir until well combined.
  4. When sweet potatoes are soft, remove from oven and slice down the middle carefully. Push ends in, using a towel or potholder to protect your hands, to open the sweet potato a little. Stuff with buffalo chicken mixture and top with more ranch dressing and garnish with dark green parts of sliced green onions. Sprinkle with blue cheese crumbles if desired (and not on Whole30 or dairy free) and serve with celery sticks (optional).



July 20, 2019

Watermelon Salad


  • 2 ripe avocados
  • 1/2 lime
  • 6 cups diced watermelon
  • 2 tablespoons olive oil
  • 1 teaspoon cider vinegar
  • 1/4 cup fresh mint chopped
  • salt & pepper to taste
  • 1/2 cup crumbled feta cheese


  1. Dice avocados and place in a large bowl. Squeeze lime juice over avocado and stir.
  2. Add watermelon, olive oil, cider vinegar, mint, salt & pepper to taste. Toss to combine.
  3. Top with feta cheese and serve.

Skinny Soup



  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup diced carrots
  • 4 cups chopped cabbage approx. 1/4 head of cabbage
  • 1 cup green beans 1″ pieces
  • 2 whole bell peppers chopped
  • 1 can 28 oz low sodium diced tomatoes
  • 6 cups low sodium beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1/2 teaspoon each thyme & basil
  • pepper to taste
  • 2 cups broccoli florets
  • 2 cups sliced zucchini


  1. In a large pot cook onion & garlic over medium heat until slightly softened.
  2. Add carrots, cabbage & green beans and cook an additional 5 minutes.
  3. Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.
  4. Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.
  5. Remove bay leaves before serving.



July 13, 2019

Easy Corn Fritters

These easy homemade corn fritters are a hit for breakfast or as an appetizer. Whether made with leftover corn, creamed corn or frozen corn they are a hit every time!


  • 2 cups corn fresh, frozen or leftover corn on the cob
  • 1/4 cup cornmeal
  • 1/3 cup all-purpose flour
  • 1 egg
  • 1 green onion chopped
  • 1 tablespoon jalapeno minced
  • 1/2 cup Monterey jack cheese
  • salt & pepper to taste
  • 1/4 cup milk or more if needed
  • 1/8 teaspoon smoked paprika
  • 2 tablespoons oil


  1. Combine all ingredients except the milk and oil in a small bowl. Mix well.
  2. Add milk a little bit at a time if needed to make a moist mixture that can still hold its shape.
  3. Heat oil over medium heat in a pan. Spoon 2-3 tablespoons of the corn mixture onto the hot oil. Cook 3-4 minutes or until golden, flip and cook an additional 3-4 minutes.
  4. Top with sour cream for serving.


Loaded Taquitos


  • 1 box Taquitos (or your favorite flavor)

Creamy Jalapeno Dip

  • 2 Jalapenos seeded and stem removed
  • 1 cup cilantro
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • juice from 1 lime

Optional Toppings

  • sour cream
  • cilantro
  • diced onion
  • diced tomato
  • cheddar or Cotija cheese
  • sliced jalapeno
  • shredded lettuce or cabbage


  1. Combine all jalapeno dip ingredients in the blender. Blend until smooth, about 30-60 seconds. Refrigerate at least 1 hour.
  2. Prepare Jose Ole taquitos in the oven according to package directions.
  3. Remove taquitos from the oven, drizzle with creamy jalapeno dip and desired toppings.
  4. Serve with extra Creamy Jalapeno Dip for serving.




July 06, 2019




1 ½ lb(s) ground beef

1 cup onion, minced

2 cloves garlic, minced

2 bay leaves

1 tsp celery salt

¼ tsp freshly ground black pepper

¼ tsp ground allspice

Dash of Worschestershire sauce

1 ½ cups beef or chicken stock

1 medium Yukon Gold potato, peeled

Salt, to taste

1 recipe Savoury Pie Dough

1 egg yolk mixed with 2 Tbsp water for brushing



1. In a large sauté pan or skillet, sauté the beef over medium high heat until no longer pink. Drain off any excess fat, add the onion, garlic, bay leaves, celery salt, pepper, allspice and Worcestershire and sauté until the onions are tender, about 5 minutes.

2. Add the stock and bring up to a simmer. Use a box grater to grate the potato over the sauté pan and stir it in. Let mixture simmer, uncovered, for about 15 minutes, until most of liquid is absorbed. Remove the bay leaves and add salt to taste. Remove the pan from the heat and cool to room temperature. This can be prepared a day in advance and chilled.

3. Preheat the oven to 375 °F (190 °C). On a lightly floured surface, roll out one disc of the pie dough to just less than ¼-inch thickness and line a 9-inch pie plate. Fill this with the cooled tourtière filling. Roll out the remaining dough to the same thickness, cut a hole in the center (for steam to escape) and place on top of the filling. Trim and then pinch the edges of the crust together and brush with the egg wash. Bake for about 45 minutes, until the pastry is a rich golden brown. Let cool for 15 minutes before slicing to serve.

4. The tourtière can be made up to 2 days in advance and reheated in a 325 °F (160 °C) oven.


Santa Fe Chicken Foil Packets



  • 4 chicken breasts 7-8 oz each
  • 1/2 teaspoon chili powder
  • salt & pepper to taste
  • 15 oz black beans drained & rinsed
  • 2 cups whole kernel corn
  • 1 cup diced bell peppers any color
  • 3/4 cup salsa or 10 oz Rotel Diced Tomatoes & Green Chilies, drained
  • 1/2 cup shredded Mexican cheese or monterey jack
  • cilantro tomatoes & jalapenos for garnish



  1. Preheat grill to medium-high heat.
  2. Place four large pieces of foil on work surface and spray each with cooking spray. Place 1 chicken breast on each piece of foil and season with chili powder, salt & pepper.
  3. Divide beans, corn, peppers, and salsa over top of chicken breasts.
  4. Fold in the ends to seal each packet. Place packets the grill vegetable side down for 10 minutes.
  5. Flip packets over and grill an additional 10-12 minutes or until chicken is cooked through and reaches 165°F.
  6. Place packets on a large baking pan. Carefully open packets and top with cheese. Place the baking pan back on the grill to melt the cheese.
  7. Top as desired.


June 29, 2019

Loaded Mashed Potato Cakes


  • 2 cups cold mashed potatoes
  • 1 cup shredded cheese such as cheddar
  • 1/2 cup flour
  • 6 strips bacon
  • 1 medium onion chopped (or 1/4 cup green onion)
  • 2 cloves garlic chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp fresh basil chopped
  • 2 tbsp fresh parsley chopped
  • 2 eggs
  • 4 tbsp butter or margarine


  1. Fry the bacon until crispy and drain on a paper towel until cool. Crumble into small bits. Place the bacon bits into a large bowl.
  2. Pour off all but 2 tbsp of bacon grease from the frying pan and cook the garlic, and white onion if using, over medium heat until translucent. (If using green onion, no need to precook).
  3. Add to the bacon bits along with remaining ingredients (except butter/margarine) and blend well with a spoon or your hands (it’ll be sticky).
  4. Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.
  5. Scoop up about 1/4 of a cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it’s about 1/2 – 3/4″ thick.
  6. Fry for about 3 minutes on each side, until they are lightly golden brown.
  7. For best results, serve immediately, while hot and crispy.
  8. Top with green onions, sour cream or ketchup.


Bacon Wrapped Meatloaf


  • 1 small onion finely diced
  • 2 eggs
  • 1/4 cup milk
  • 1/2 green pepper finely diced
  • 1 cup cracker crumbs crushed
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon each salt & pepper or to taste
  • 1 teaspoon dry mustard
  • 1 tablespoon Worcestershire sauce
  • 2 pounds ground beef
  • 1/4 cup fresh parsley chopped
  • 8-10 slices bacon
Meatloaf Glaze
  • 1/3 cup ketchup
  • 1/3 cup chili sauce


  1. Preheat oven to 375°F.

  2. Combine glaze ingredients. Set aside.

  3. Cook onion over medium heat in 1 tablespoon olive oil 5 minutes or until tender (this step is optional but produces a milder onion flavor). Cool completely.

  4. Combine onions, eggs, milk, green pepper, cracker crumbs, seasonings, Worcestershire sauce, 1/4 cup of glaze and beef in a large bowl.

  5. Line a rimmed baking pan with foil and top with metal rack. Add a piece of parchment paper just slightly larger than your meat loaf will be.

  6. Form beef into a 9x5" loaf and place on the parchment. Brush with glaze.

  7. Wrap meatloaf with bacon tucking the ends under the bottom of the loaf. Brush the loaf with the glaze mixture and bake 45 minutes.

  8. Brush again with glaze and bake another 30 minutes or until meatloaf reaches 160°F.

  9. Rest 15 minutes before slicing.


June 22, 2019

Mexican Corn Dip


  • 4 ounces cream cheese softened
  • 1/2 cup sour cream
  • 3 cups cooked corn kernels
  • 1/2 cup diced red bell pepper
  • 1 4.5 ounce can diced mild green chiliesdrained
  • 1/2 cup bacon crumbled
  • 1/4 cup chopped cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups shredded cheddar cheesedivided use
  • Cooking spray


  1. Preheat the oven to 350 degrees. Coat a baking dish (4 cup or larger) with cooking spray.
  2. In a large bowl, whisk the cream cheese until mostly smooth. Add the sour cream and mix together until combined.
  3. Add the corn, red bell pepper, chilies, bacon, cilantro, chili powder, cumin, salt, pepper and 1 cup of the shredded cheese to the bowl.
  4. Stir until all ingredients are thoroughly combined.
  5. Spoon the dip into the prepared baking dish and smooth the top. Sprinkle the remaining 1/2 cup shredded cheese over the top.
  6. Bake for 30 minutes or until dip is bubbly and cheese is melted. Garnish with additional corn, peppers, bacon and cilantro if desired.
  7. Serve immediately with tortilla chips.

Recipe Notes

Dip can be assembled up to 24 hours in advance and then baked just before serving.


4 Ingredient Peach Dumplings



  • 1 can crescent rolls 8 count
  • 1 can peach halves in light syrup juice reserved
  • 1/2 cup butter melted
  • 2 tablespoons cinnamon sugar


  1. Preheat oven to 350 degrees F.
  2. Cut peaches in half.
  3. Unroll crescent rolls and roll each peach in a crescent roll. Place in an 8×8 baking dish or casserole dish.
  4. Combine melted butter with 2/3 cup of reserved peach syrup. Pour over rolls.
  5. Sprinkle with cinnamon sugar. Bake 30-35 minutes or until lightly browned.
  6. Serve warm with ice cream.



June 13, 2019

Slow Cooker Salisbury Steak



  • 6 oz sliced mushrooms
  • 1/2 onion , sliced
  • 1 1/2 cups beef broth (low sodium)
  • 1 oz package brown gravy mix (dry)
  • 2 tablespoons ketchup
  • 1 teaspoon dijon
  • 2 tablespoons fresh parsley
  • 2 tablespoons corn starch
  • 4 tablespoons water
Beef Patties
  • 1 1/2 lbs lean ground beef
  • 1 egg yolk
  • 1/4 cup minced onion
  • 1/3 cup Panko bread crumbs
  • 3 tablespoons milk
  • 1 clove garlic
  • salt & pepper to taste


  1. Place mushrooms & onions in the bottom of your slow cooker.
  2. Combine beef patty ingredients and form 6 patties. Brown over medium high heat (about 3 minutes per side).
  3. Layer beef patties over mushrooms. Combine remaining ingredients except water and cornstarch. Pour over beef and cook on low 5 hours.
  4. Once cooked, remove patties and set aside.
  5. Turn slow cooker onto high. Combine cold water and cornstarch. Stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce to coat.
  6. Serve over mashed potatoes or rice.


No Bake Strawberry Pie




  • 9 ounces graham cracker crumbs
  • 5 tablespoons melted butter
  • 4 pints fresh strawberries about 3 pounds - rinsed, dried and hulled
  • 3/4 cup granulated sugar
  • 2 tablespoons flour or cornstarch
  • 1 1/2 teaspoons Knox Gelatin or Sure-Jell for low-sugar recipes
  • Pinch of salt
  • Juice from half a large lemon



  1. In a medium bowl, stir together the graham cracker crumbs and butter until moistened.
  2. Press the mixture evenly into a standard 9-inch pie plate being sure to coat the bottom and the sides. Refrigerate for 30 minutes.

  3. Pick approximately 6 ounces of undesirable berries. In a food processor, process the strawberries until smooth.

  4. Whisk the flour (cornstarch), sugar, gelatin, lemon juice and salt in a medium saucepan. Mix in the strawberry puree.

  5. Cook over medium-high heat, stirring constantly and bring to a boil.

  6. Continue boiling while scraping the bottom and sides of the pan for 2 minutes. Transfer to a large bowl and bring to room temperature.

  7. Pick over the remaining berries, cutting any extra-large berries in half, if necessary.

  8. Add the berries to the bowl with the glaze and fold gently with a rubber spatula until evenly coated.
  9. Spoon the berries into the pie shell. Turn the cut side of the strawberries down. Rearrange the berries to fill any holes.

  10. Refrigerate the pie for approximately 6 hours or overnight



June 01, 2019

Homemade Nutella (without all the sugar)


  • 1 cup whole hazelnuts
  • pinch salt
  • 4 oz semisweet chocolate chips
  • 4 oz milk chocolate chips
  • 2 tablespoons powdered sugar or to taste
  • 1 tablespoon vegetable oil optional


  1. Toast the hazelnuts at 375 for 10-12 minutes until fragrant & the skins split

  2. Place the warm hazelnuts in a kitchen towel and rub vigorously to remove some of the skins (not all of them will come off).

  3. Transfer to a food processor (while warm) and puree into a paste (like thick peanut butter).

  4. Melt both types of chocolate chips in the microwave (on 70% power) until smooth, about 1 minute.

  5. With the food processor running, slowly add the melted chocolate to the ground nuts (scrape the sides if required). Continue processing until smooth. Add oil to reach desired consistency (optional).

  6. Pour the mixture into a jar/container (it will thicken slightly upon cooling).


Greek Quinoa Salad


  • 1 cup quinoa uncooked 
  • 2 cups water or broth
  • 1 pint cherry tomatoes diced
  • 1/2 cup red pepper diced
  • 1/2 cup green pepper diced
  • 1 cup cucumber diced (about 1/2 long english cucumber)
  • 1/2 cup black olives sliced
  • 1/4 cup red onion diced
  • 3 oz feta cheese
  • 1/3 cup greek dressing or homemade below
  • 1 tablespoon parsley chopped, fresh


  1. Prepare quinoa according to package directions. Cool.

  2. In a large bowl, combine tomatoes, red and green peppers, cucumber, olives, red onion and feta cheese and dressing. Toss to coat evenly.
  3. Add cooled quinoa and combine.
  4. Garnish with fresh parsley on top.

Recipe Notes

For a homemade dressing whisk together the following: 
  • 1/3 cup olive oil
  • 1/2 lemon juiced
  • 2 tablespoons red wine vinegar
  • 1 pinch sugar
  • 1 teaspoon oregano
  • 1/2 teaspoon basil


May 25, 2019

Cabbage & Noodles


  • 12 oz kielbasa or sausage sliced
  • 2 tablespoons olive oil divided
  • 1/4 cup salted butter
  • 1 large onion diced
  • 1/2 head cabbage chopped (approx. 6-7 cups)
  • 1 clove garlic minced
  • 2/3 cup frozen peas
  • 8 oz uncooked egg noodles
  • salt and fresh ground black pepper to taste



  1. Cook noodles according to package directions, drain and set aside.
  2. In a large saucepan, heat 1 tablespoon olive oil. Cook sausage until lightly browned.
  3. Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes.
  4. Add cabbage and garlic. Cook until tender (10-15 minutes). Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through.

The Best Scalloped Potatoe Recipe - EVER


  • Slice the potatoes evenly to ensure the scalloped potatoes cook evenly
  • Use a mandoline to make this job extra quick (a $25 mandoline like this one does a great job and will save you lots of time)
  • Yukon gold potatoes (or red potatoes) have tender skin and don’t require peeling (they hold their shape well).
  • Russet potatoes or Idaho potatoes will work but tend to break apart more (but still taste pretty good).

Scalloped Potato Sauce:

A good roux is the foundation for a flavorful and creamy sauce. Don’t let the word roux scare you, it’s easy, I promise! A roux just means to cook the fat (in this case butter) and flour and add liquid to thicken and make a sauce!

  1. Cook the onion, garlic and butter. Add flour and cook a minute or two to get rid of any starchy flavor.
  2. Add liquid a little at a time stirring until smooth.  Sauce will seem very thick in the beginning, just keep whisking the roux a little at a time until it smooths out.
  3. Adjust flavor with salt and pepper.

If you decide to add cheese to the sauce (which will actually make these into Potatoes Au Gratin) remove the sauce from the stove and stir in 1 1/2 to 2 cups of cheese (cheddar/gruyere are great choices).


We layer the potatoes and sauce in a dish and bake.

  • Layer sliced potatoes with sauce in a greased 9×13 casserole dish.
  • Season the potatoes with salt and pepper between layers (sneak in cheese if you’d like).
  • Cover with foil and bake (this allows it to steam and the potatoes to cook through).
  • Remove foil and bake a bit more, this step creates the delicious brown top on the scalloped potatoes
  • Cool 20 minutes before serving to allow the sauce to thicken.


May 12, 2018


UBC Cinnamon Bun Recipe

YIELD: 18 Large Cinnamon Buns


3 cups (750mL) milk
6 tbsp (90mL) butter
6 tbsp (90mL) plus 1 tsp (5ml) granulated sugar
1 tbsp (15mL) salt
½ cup (125mL) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2.25L) all-purpose flour
¾ cup (175mL) melted butter
1¼ cups (300mL) granulated sugar
2 tbsp (30mL) cinnamon


Scald Milk. Stir in butter, 6 tbsp sugar and salt. Cool to lukewarm.
Dissolve remaining 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. Stir.
In a large mixing bowl, combine lukewarm milk mixture with eggs. Stir in dissolved yeast mixture.
Add four to five cups of the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
Turn out on to a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. This is a soft dough!
Place dough in a well-greased bowl and roll around to grease all sides of the dough. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour.
Punch down dough and turn out onto a lightly floured surface. Divide dough in half.
To fill, roll out each piece of dough into a 9 x 18-inch rectangle. Spread 1/4 cup of melted butter evenly onto each rectangle.
Combine sugar and cinnamon for filling. Sprinkle onto the rectangles. Roll dough up like a jelly roll, starting from the long side. Cut into 2-inch slices.
Place remaining ¼ cup of melted butter into the bottom of a 16½ x 11½ x 2½-inch pan. Arrange slices in the pan and cover loosely with greased wax paper.
Let rise in pan until doubled in size, about 45-60 minutes.
Preheat oven to 350°F (180°C).
Bake for 35-40 minutes.
Remove from oven and immediately invert onto a serving tray.

Nearly 65 years of UBC Alumni remember the pillowy softness and caramelized edges of the UBC Cinnamon Bun as a quintessential part of the UBC experience. But where did it all begin?
The UBC Cinnamon Bun recipe was first perfected by Hungarian Baker Grace Hasz in 1954. Within a few years she went from baking two dozen to a staggering 120 dozen per day as the bun grew in popularity.
Grace baked cinnamon buns for UBC until her retirement in 1971. She baked by instinct and never wrote the recipe down, though her grandson has recorded his attempts to recreate the original recipe from memory.
A few things have changed since 1955 – the original recipe used margarine, a holdover from war-time butter shortages, and was said to have so much cinnamon the filling looked black – but the association between UBC and great cinnamon buns has never diminished.
Today’s recipe is still made from scratch every day, using real butter and simple ingredients. Next time you’re craving a cinnamon bun, you’ll find them in most UBC Food Services locations. But go early – they often sell out!



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