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March 17, 2018


Layered Doritos Casserole is an easy family favorite recipe! Lean ground beef is seasoned with taco seasoning and salsa to create a delicious filling. Layers of Doritos create a delicious base for this casserole which is then topped with cheese and baked until brown and bubbly. We top it with our favorite taco inspired toppings!

1 (family size) bag Doritos, any flavor (I used Nacho Cheese)
1 onion , diced
1 pound lean ground beef
1 clove garlic , minced
1 cup salsa
1 package low sodium taco seasoning (or homemade taco seasoning)
1 cup sour cream
1 can cream of chicken or mushroom soup
2 cups shredded cheese , (I used tex mex blend or cheddar)

Sour Cream


Preheat oven to 350 degrees.
Cook ground beef with onion and garlic until no pink remains. Drain any fat.
Add taco seasoning, salsa and 1/3 cup of water. Cook until thickened, about 5 minutes and remove from heat.
In a large bowl, combine beef mixture, sour cream, soup and 1 cup of cheese.
Slightly crush Doritos (not completely, you don’t want crumbs). Layer 1 1/2 cups Doritos in the bottom of a 2 qt casserole dish . Top with 1/2 of the beef mixture. Repeat layers. Finally top with an additional 1 to 1 1/2 cups Doritos and remaining cheese.
Spray a piece of foil with cooking spray and cover casserole.
Bake 30 minutes covered, remove foil and bake uncovered for an additional 20 minutes or until hot and bubbly. Top with lettuce, tomatoes and olives if desired.


March 09, 2018

Slow-Cooker Beef Bourguignon


6 servings
5 slices bacon, diced

3 pounds beef chuck, cubed

Kosher salt and freshly ground black pepper

3 tablespoons all-purpose flour

8 ounces pearl or cippolini onions, peeled

4 carrots, peeled and sliced into 1-inch pieces

1 quart cremini mushrooms, quartered

3 garlic cloves, minced

2 cups beef broth

1¼ cups red wine

2 tablespoons tomato paste

1 bay leaf

2 tablespoons unsalted butter

2 tablespoons chopped fresh thyme

⅓ cup chopped fresh parsley

Mashed potatoes, for serving



1. In a large skillet, cook the bacon over medium heat until crisp, about 5 minutes. Remove from the skillet and transfer to the bowl of a slow cooker.

2. Season the beef with salt and pepper and add each piece to the skillet in an even layer (work in batches if needed). Sear until well browned on each side, about 3 minutes per side. Transfer to the slow cooker.

3. Sprinkle the flour evenly over the beef and bacon, then stir to combine. Add the onions, carrots, mushrooms and garlic and stir gently to combine.

4. Add the beef broth, red wine, tomato paste, bay leaf and butter. Place the lid on the slow cooker and cook on low for 8 hours, or until the beef is tender.

5. Stir in the thyme and serve garnished with the parsley.


Stockman’s Steakhouse Old-fashioned Buttermilk Pie

9 eggs
3 sticks margarine, melted
3 tsp. vanilla
dash of salt
4 1/2 c. sugar
9 T. flour
1 1/2 c. buttermilk
3/4 tsp. nutmeg
2 unbaked pie crusts
Preheat oven to 425 degrees. Beat eggs lightly, then blend all other ingredients; pour into pie crusts. Bake pies for 10 minutes, then reduce heat to 350 degrees. Cook the pies until firm, about 1 hour.


March 02, 2018

Roast Salmon with Artichokes


olive oil
2 x 1 kg fillets of salmon , skin on, scaled, pin-boned, from sustainable sources
100 g blanched almonds
2 cloves of garlic
2 lemons
100 g stale ciabatta
2 fresh baby Italian artichokes
1 x 280 g jar of artichoke hearts in oil
1 bunch of fresh mint , (30g)
12 rashers of higher-welfare smoked streaky bacon
1 bunch of fresh thyme , (30g)



Preheat the oven to 220ºC/425ºF/gas 7.
Line a large baking tray with greaseproof paper and rub with a drizzle of olive oil.
Lay 8 pieces (roughly an arm’s length each) of butcher’s string at 5cm intervals widthways across the baking tray, then place one salmon fillet on top, skin-side down.
Toast the almonds in a dry frying pan until golden, tossing regularly, then cool for 1 minute and tip into a food processor.
Peel, roughly chop and add the garlic, finely grate in the lemon zest, then tear in the ciabatta. Season with black pepper, then pulse until finely chopped. Carefully layer over the salmon.
Halve 1 lemon. Trim the artichoke stalks 2cm from the base. Peel away the tough outer leaves until you reach the paler ones that are tender enough to eat, then trim the heads to 3cm, rubbing with the cut lemon as you go to prevent discolouration. Halve the artichokes, carefully scoop out and discard the hairy chokes, then finely slice the rest.
Drain and roughly slice the jarred artichoke hearts, reserving the oil.
Drizzle 1 tablespoon of artichoke oil into a large frying pan and place over a high heat, add the jarred and fresh artichokes and fry for 2 minutes, or until warm. Pick and roughly chop the mint leaves, scatter into the pan, then remove from the heat.
Spoon the artichoke mix evenly over the salmon, drizzle with 1 tablespoon of the artichoke oil, then lay the other salmon fillet on top, skin-side up.
Arrange the bacon over the top in a criss-cross pattern, then place the thyme sprigs on top. Tie the string up and around both fillets to secure the filling. Drizzle over a little artichoke oil and sprinkle any excess breadcrumbs back over the top.
Place in the middle of the oven and immediately reduce the temperature to 180ºC/350ºF/gas 4. Roast for 35 to 40 minutes, or until the bacon and salmon skin is golden and crisp.
Rest for 10 minutes before serving with the remaining lemon cut into wedges for squeezing over. Delicious served with buttered new potatoes and a crisp green salad.



February 03, 201`8

Baked Ziti



◾1 pound Italian Sausage
◾1 pound Ground Beef
◾2 Tablespoons Olive Oil
◾3 cloves Garlic, Minced
◾1 whole Large Onion, Diced
◾1 can (28 Ounce Can) Whole Tomatoes, With Juice
◾2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
◾2 teaspoons Italian Seasoning
◾½ teaspoon Red Pepper Flakes
◾ Salt And Pepper, to taste
◾16 ounces, weight Ziti, Al Dente
◾1 tub (15 Ounce) Whole Milk Ricotta Cheese
◾1-1/2 pound Mozzarella Cheese, Grated
◾½ cup Grated Parmesan Cheese
◾1 whole Egg
◾ Fresh Minced Parsley


Heat olive oil in a dutch oven. Add onions and garlic and cook until translucent. Add Italian sausage and ground beef and brown. Drain off fat.
Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Cook for 25 to 30 minutes.
Preheat oven to 375 degrees.
In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper.
Drain the pasta. Pour it into the bowl with the cheese mixture and toss to slightly . Add the meat sauce and toss together.
Pour mixture into a greased casserole dish. Sprinkle with shredded cheese.
Bake for 20 minutes. Remove from oven and let stand 5 minutes before serving.



January 27, 2018

Creamy White Chicken Chili


3-4 cups chopped rotisserie chicken
1 tbsp butter
1 white onion, diced
2-3 cloves garlic, minced
2 15 oz cans Great Northern beans, rinsed and drained
2 cups chicken broth
2 4 oz cans diced green chiles
1-2 cups frozen corn, thawed (optional)
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1/4 tsp cayenne pepper
salt & pepper, to taste
4 oz cream cheese
1 cup sour cream
1/2 cup heavy cream


In a large dutch oven, over medium heat, melt the butter. Stir in the onion and saute until it becomes translucent. Stir in the garlic, and saute just until fragrant-about a minute.
Stir in the chicken, beans, chilies, corn (if using), and seasonings. Bring the mixture to a rolling boil. Reduce to a simmer, and let cook for 30 minutes.
Add the cream cheese, stirring until completely melted.
Remove the dutch oven from heat. Stir in the sour cream and cream until evenly incorporated. Ladle into bowls, top with your favorite toppings, and enjoy!


January 20, 2018

Zucchini Noodles / Creamy Avocado-Basil Sauce

So you’ve decided to give Paleo (aka “the caveman diet”) a go. While the idea of ditching grains, legumes, processed foods and most dairy may seem daunting, there are actually plenty of delicious, satisfying and easy-to-make options available


2 large zucchinis, julienned or spiralized
1 cup cherry tomatoes, sliced in half
1/2 cup pine nuts
1/2 cup fresh basil, julienned
salt and pepper to taste
crushed red pepper flakes to taste
For the avocado basil sauce:
1 medium avocado, pitted
1 1/2 cups fresh basil leaves
1/4 cup pine nuts
3 cloves of garlic, minced
1/2 cup extra virgin olive oil + more to thin if necessary
1 Tablespoon fresh lemon juice
1/2 teaspoon fine sea salt


Prepare the sauce by combining all ingredients in a food processor and processing until smooth. Taste test and adjust seasonings as necessary. Add a little more oil if too thick and set sauce aside.
Place the julienned zucchini noodles in a large bowl and toss with 1/2 of the avocado-basil sauce. Add cherry tomatoes, pine nuts, basil, salt and pepper. Taste test and add more of the avocado-basil sauce if necessary.
Serve at room temperature and enjoy.



January 13, 2018

The Ultimate Homemade Chicken Soup




2 racks pork ribs about 6 lbs
1 jar barbecue sauce
Dry Rub
½ cup brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1 tablespoon chili powder
2 teaspoon cumin
2 tablespoons smoked paprika
1-2 teaspoons cayenne pepper depending on the heat level you like


Preheat oven to 275 degrees
In a small bowl mix dry rub until combined and set aside
Rinse pork ribs and pat dry with paper towels
Remove the membrane from the back of the ribs, here is a great how to link
Spread the dry rub all over the ribs making sure to cover both sides.
Wrap ribs tightly in foil, place on baking sheet
Bake for 3 hours for spare ribs, 2 hours for baby back ribs or until fork tender
Open foil and drain the liquid from the ribs. Brush your favorite barbecue sauce on the ribs, broil for 5 minutes

Remove and let the ribs rest 5-10 minutes before cutting. Serves 4-6


Green Vegetable Fritters


250 g leftover cooked Brussels sprouts
2 handfuls of leftover cooked greens , (100g)
1/2 a clove of garlic
1 lemon
a few sprigs of fresh dill
50 g leftover cheese
3 large free-range eggs
oil , for frying


Shred the leftover cooked sprouts and greens. Peel and finely chop the garlic, and finely grate the lemon zest. Pick and finely chop the dill.
Put the shredded sprouts and greens into a bowl. Crumble in the cheese and add the garlic, dill and lemon zest. Add a good pinch of sea salt and black pepper, then mix well.
Crack in the eggs and mix to combine.
Place a large frying pan over a medium heat and add a generous lug of oil. Once the oil is hot, carefully lower in heaped tablespoons of the mixture and flatten them out into little patties.
Fry for 2 to 3 minutes, or until the egg is beginning to set, then carefully flip and fry on the other side for 2 more minutes, until the egg is completely cooked.
Halve and serve the lemon on the side for squeezing over.



January 06, 2018

Breakfast Skillet Burrito Casserole


2 cups frozen shredded hashbrowns
6 eggs
2 tbsp. milk
1/3 cup diced onion
1/3 cup diced red pepper
4 slices bacon
salt and pepper
hot sauce, to taste
1/2 cup shredded cheddar cheese
Breakfast Skillet Burrito Casserole


Preheat oven to 375 degrees. Heat a 10 inch cast iron skillet over medium heat. Thaw the frozen shredded hashbrowns in the microwave a bit. Just enough to soften them. Pour in about 1 tbsp. of olive oil and when the oil is shimmering, put the hashbrowns into the pan and work them up the sides a bit. Be careful not to get burnt. You just want to cook the crust until you see the edges brown then move the skillet off the heat.
Dice your bacon up and put it into a non stick skillet over medium heat. Cook the bacon until it's browned and then remove from pan to a paper towel lined plate.
Pour off about half of the bacon grease and then toss in the vegetables. Cook them until they are just translucent. Whisk the eggs together with the milk and add a sprinkle of salt and pepper. You'll also mix the hot sauce into the eggs if you're using it.
Pour the eggs over the pepper mixture. Cook until they are just under done.
Spread the eggs over the hashbrown crust, then sprinkle the cheese and bacon pieces over top. Bake at 375 degrees for 15 minutes until the eggs are set and the cheese is melted.




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