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Recipe(s) Of The Week


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 18, 2019

Puff Pastry Smoked Salmon And Goat Cheese Quiche


  • 1 sheet frozen puff pastry thawed
  • 4 eggs
  • 1 cup whipping cream half and half, or whole milk
  • ½ teaspoon kosher salt
  • A few shakes of Tabasco hot sauce
  • 4 ounces smoked salmon chopped in large pieces
  • ¼ cup crème fraiche or goat cheese crumbles
  • 2 tablespoons fresh dill
  • 2 tablespoons chopped green onion


  1. Preheat the oven to 375° F. Lightly flour a work surface and roll out the puff pastry. Trim the pastry into a circle so the pastry goes up the sides of a pie tin or baking pan. Trim any excess so it's flush with the top of the sides. Pierce the bottom of the pastry with a fork then prepare the pan for blind baking by placing a sheet of aluminum foil over the puff pastry and gently mold into the edges of the pan and up the sides. Top the foil with enough dry beans or pie weights to fill the pan. Bake the pastry for 15 minutes.
  2. Meanwhile, in a bowl or 4 cup measuring cup, whisk the eggs, cream, kosher salt and Tabasco. Pour the egg mixture into the par-baked puff pastry shell then top with the smoked salmon pieces, and dot with crème fraiche or goat cheese, green onion and fresh dill. Bake for 30-35 minutes or until the eggs are set. Allow to rest for 5-10 minutes before serving, or serve at room temperature. Top with more fresh dill and green onion and serve.


Skinny Chicken Tortilla Casserole




  • 1 cup (fat-free) Greek yogurt
  • 1/2 cup skim milk
  • 1 cup sugar-free salsa
  • 3 cups shredded chicken (from about 1 pound chicken breasts)
  • 1 cup frozen corn kernals
  • 1 medium red bell pepper, diced
  • 1 cup (reduced-fat) shredded Cheddar cheese
  • 12 (6-inch) corn tortillas


  1. Preheat the oven to 350 degrees F. Spray a 13x9 casserole dish with nonstick spray and set aside.
  2. In a medium bowl, whisk together the Greek yogurt, skim milk, and salsa.
  3. Add the chicken, corn, bell pepper, and half of the cheese and stir to combine.
  4. Arrange 4 of the tortillas over the bottom of the casserole dish, overlapping if necessary.
  5. Top the tortillas with 1/3 of the chicken mixture. Cover the chicken with 4 tortillas and repeat the process.
  6. Sprinkle the remaining cheese on top of the final layer of tortillas and bake for 30 minutes, covered with aluminum foil, until the mixture is warm and bubbly.
  7. Remove the foil and bake for an additional 10 minutes, until the cheese is lightly browned.
  8. Let the casserole rest for 10 minutes before slicing



May 11, 2019

French Onion Meatballs


2 tbsp. 

extra-virgin olive oil, for baking sheet

1 lb. 

ground chicken 

1/2 c. 

shredded Gruyère

1/4 c. 

bread crumbs 

2 tbsp. 

freshly chopped parsley

large egg, beaten

cloves garlic, minced

1 tsp. 

kosher salt

Freshly ground black pepper

4 tbsp. 


large onions, thinly sliced

cloves garlic, minced

2 c. 

low-sodium beef broth

2 tsp. 

freshly chopped thyme, plus more for garnish 

Kosher salt

Freshly ground black pepper

1 1/2 c. 

shredded Gruyère



  1. Preheat oven to 425°. Line a large baking sheet with foil and rub with oil. 
  2. Make meatballs: In a large bowl, combine ground chicken, Gruyère, bread crumbs, parsley, egg, and garlic. Season with salt and pepper. Form into 16 meatballs, then place on prepared baking sheet and bake until golden and cooked through, 25 minutes.
  3. Meanwhile make sauce: In a large skillet over medium heat, melt butter. Add onions and cook until very soft and golden, 25 minutes, stirring often. Add garlic and cook until fragrant, 1 minute more. Add broth and thyme and season with salt and pepper. Bring to a boil, then reduce heat and let simmer until slightly thickened, 10 minutes. 
  4. Add meatballs to skillet and sprinkle with Gruyère. Cover and cook until meatballs are warmed through and cheese is melty, 5 minutes. Serve warm, garnished with thyme.



Beer Dip



  • 2 packages (8 ounces each) cream cheese, softened
  • 1/3 cup beer or nonalcoholic beer
  • 1 envelope ranch salad dressing mix
  • 2 cups shredded cheddar cheese
  • Pretzels


  • In a large bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheddar cheese. Serve with pretzels.


May 04, 2019

Maple Candied Bacon


6 to 8 servings

1 pound thick-cut bacon

¼ cup maple syrup

½ cup brown sugar

Coarsely ground black pepper


1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil and top with a roasting rack. Lightly spritz the rack with a nonstick spray. Lay out the bacon on the rack, leaving just a tiny bit of room between each piece.

2. Brush the bacon with the maple syrup and then sprinkle with the brown sugar. Top with a generous sprinkling of pepper.

3. Finally, bake until the sugar is melted and the bacon is crisp, about 15 to 17 minutes. Or if you’re like is and prefer it a little extra crispy, feel free to leave it in a little longer. Let the bacon cool for 5 minutes before removing it from the rack and serving. 


Pork Celery Boats





  1. In a skillet, brown the meat and pancetta in the oil until the meat is crispy. Season with salt and pepper. Add the shallot and Tabasco. Continue cooking for about 1 minute. Drain if necessary. Adjust the seasoning. Set aside.
  2. With a spoon or a pastry bag, fill the cucumber cavity with cream cheese and top with the warm meat mixture. Garnish with a few coriander leaves.
  3. Serve as an hors d’oeuvre.


April 28, 2019

Cinnamon Roll Pancakes


Enjoy for breakfast, lunch, dinner or dessert. Hey, we don’t judge. 


6 tablespoons unsalted butter, softened

⅓ cup light brown sugar

1 tablespoon all-purpose flour

2 teaspoons ground cinnamon

Pinch of salt


2 cups all-purpose flour

1 tablespoon baking powder

Pinch of salt

1½ cups buttermilk

2 eggs

2 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

Nonstick cooking spray, as needed


1½ cups confectioners’ sugar

3 tablespoons whole milk

½ teaspoon pure vanilla extract



1. MAKE THE CINNAMON FILLING: In a medium bowl, mix the butter with the brown sugar, flour, cinnamon and salt to combine. Transfer to a medium plastic zip-top bag. Squeeze the filling down into one corner of the bag and snip the corner of the bag with scissors. Set aside.

2. MAKE THE PANCAKES: In a large bowl, whisk the flour with the baking powder and salt to combine. In a small bowl, whisk the buttermilk with the eggs, melted butter and vanilla extract to combine.

3. Add the buttermilk mixture to the flour mixture and whisk until smooth.

4. Heat a large skillet or griddle over medium heat. Spray the hot pan with nonstick cooking spray.

5. Working in batches of  3, ladle or scoop ⅓ cup of pancake batter onto a large skillet or griddle. Cook for 1 to 2 minutes. Squeeze a spiral of the cinnamon filling on top of the pancakes. Continue to cook 1 to 2 minutes.

6. Flip the pancakes and cook for 2 to 3 minutes on the other side. Remove from the pan and continue with the remaining batter and cinnamon filling. Set aside.

7. MAKE THE ICING: Whisk the confectioners’ sugar with the milk and vanilla extract to combine. Add additional milk in small amounts, as needed, to make the icing easy to drizzle.

8. To serve, stack three pancakes on each plate and either drizzle with the icing or serve it on the side.


Sirachi Bacon Ritzwiches



  • 24 Ritz Crackers
  • 6 Slices Cooked Bacon , cut into 4
  • 2/3 cup spreadable cream cheese
  • 1 tablespoon sriracha
  • 1/2 avocado


  1. Combine cream cheese & sriracha in a small bowl. Mash avocado.
  2. Lay out 12 Ritz crackers.
  3. Spread approx. 1 tablespoon sriracha cream cheese on each cracker. Divide bacon and mashed avocado over crackers.
  4. Stack remaining Rtiz cracker on top. Serve immediately.



April 21, 2019

Crab Cake Sandwiches


20 soda crackers, crushed

1/4 cup (60 ml) sour cream

1 egg, lightly beaten

1 tablespoon (15 ml) harissa sauce

1 tablespoon (15 ml) tomato paste

1 tablespoon (15 ml) lime juice

1 tablespoon (15 ml) chopped flat-leaf parsley

1 teaspoon (5 ml) dry mustard

1 1/2 cups (375 ml) canned crab or snow crab meat, drained

3 tablespoons (45 ml) olive oil

4 Kaiser buns

Homemade Ketchup, to taste (see recipe)

Mayonnaise, to taste

4 slices tomato

4 Boston or curly
lettuce leaves

Salt and pepper


In a bowl, combine the crackers with the sour cream, egg, harissa sauce, tomato paste, lime juice, parsley, and mustard. Add the crabmeat and stir to combine. Season with salt and pepper. With your hands, shape four patties.
In a large skillet, brown the patties in the oil for 2 to 3 minutes on each side. Toast the buns.
Generously spread homemade ketchup on the bottom buns and top with the patties. Add tomato slices and lettuce. Close with the top buns.



Spicy Beef Pie


  • 1 pound ground beef
  • 2 to 3 garlic cloves, minced
  • 1 can (11-1/2 ounces) condensed bean with bacon soup, undiluted
  • 1 jar (16 ounces) thick and chunky picante sauce, divided
  • 1/4 cup cornstarch
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups shredded cheddar cheese, divided
  • 3/4 cup sliced green onions, divided
  • Pastry for double-crust pie (10 inches)
  • 1 cup sour cream
  • 1 can (2-1/4 ounces) sliced ripe olives, drained



  • In a large skillet, cook beef over medium heat until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. 
  • In a large bowl, combine the soup, 1 cup of picante sauce, cornstarch, parsley, paprika, salt and pepper. Fold in the beans, 1-1/2 cups of cheese, 1/2 cup onions and the beef mixture.
  • On a lightly floured surface, roll dough to make two crusts to fit a 9-in. deep-dish pie plate. Line pie plate with bottom crust; fill with bean mixture. Top with remaining crust; seal and flute edges. Cut slits in top crust. 
  • Bake at 425° until lightly browned, 30-35 minutes. Let stand for 5 minutes before cutting. Garnish with the sour cream, olives and remaining picante sauce, cheese and onions. 
    Freeze option: Cover and freeze unbaked pie. To use, remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil. Bake until golden brown, 55-60 minutes longer. Garnish as directed.



April 13, 2019

Cheater’s Skillet Paella


6 servings

2 tablespoons extra-virgin olive oil

1 onion, diced

3 garlic cloves, diced

1½ cups chopped roasted red peppers, diced

2 links cooked chorizo, sliced

1 tablespoon tomato paste

1½ cups carnaroli or arborio rice

½ cup white wine

3 cups chicken broth

1 pinch dried saffron

1 dried bay leaf

Juice of 1 lemon

1 pound shrimp, peeled and deveined

1 pound littleneck clams, washed well

1¼ cups peas

Salt and freshly ground black pepper

Fresh parsley, as needed for garnish



1. Preheat the oven to 325°F.

2. In a large, flat, oven-safe pan, heat the olive oil over medium heat. Add the onion and sauté until tender, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute more.

3. Stir in the peppers and chorizo. Cook until the chorizo browns slightly, 5 to 6 minutes.

4. Stir the tomato paste into the pan and cook for 1 minute. Add the rice and stir well to combine. Cook for 1 minute more.

5. Pour in the wine and broth, then add the saffron, bay leaf and lemon juice. Stir well to combine and bring the mixture to a simmer. Nestle the shrimp and clams into the pan.

6. Bake the paella, uncovered, until the clams open, 22 to 25 minutes. Gently add the peas. Season with salt and pepper.

7. Garnish with parsley and serve immediately.



Instant Pot Spicy Thai Butternut Squash Soup


1½ tablespoons refined coconut oil

1 large yellow onion, diced

¼ cup red curry paste

One 2-inch piece fresh ginger, grated or finely minced

4 cloves garlic cloves, minced

4 cups low-sodium vegetable broth or water

1 medium butternut squash, peeled and roughly chopped (about 4½ cups)

One 13.5-ounce can full-fat coconut milk

¼ cup natural cashew butter or almond butter

1 tablespoon reduced-sodium tamari

1 tablespoon maple syrup or agave nectar

1 teaspoon kosher salt, plus more to taste

3 teaspoons freshly squeezed lime juice

½ cup fresh cilantro, chopped, plus more for garnishing

Coconut yogurt, scallions, roasted peanuts and sesame seeds, for serving



1. Select the Sauté setting on the Instant Pot, and after a few minutes, add the coconut oil. Once the oil is hot, add the onion with a pinch of salt and cook until starting to brown, 6 to 7 minutes. Add the curry paste, ginger and garlic; cook until very fragrant, stirring frequently, about 1 minute.

2. Pour in the broth and use a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the butternut squash, coconut milk, cashew butter, tamari, maple syrup and salt. Stir to combine well.

3. Secure the lid and set the pressure release to Sealing. Select the Soup setting at high pressure and set the cook time to 12 minutes.

4. Once the timer goes off, allow a natural pressure release for 5 minutes and then perform a quick pressure release.

5. Open the pot and stir in the lime juice. Using an immersion blender, blend until you have a smooth and creamy soup. Alternatively, you can transfer the soup in batches to a blender, using a dish towel to cover the blender cap to prevent steam from expanding.

6. Once the soup is pureed, stir in the chopped cilantro. If desired, garnish with coconut yogurt, scallions, peanuts and sesame seeds.


Pink Giggle Juice



Lemon wedge, for rimming glasses

Sugar, for rimming glasses

(750-ml) bottle moscato

3 c.  pink lemonade

1 can lemon-lime soda

1 c. vodka
2 c. sliced strawberries

lemon, sliced into half-moons



  1. Rim glasses with lemon wedge and dip in sugar.
  2. In a large pitcher, stir together moscato, pink lemonade, soda, vodka, and fruit. Add ice and stir to combine.
  3. Divide among glasses and serve.




Saturday April 06, 2019




  • 4 ounces pancetta, cut into a small dice
  • Olive oil
  • 10 ounces fettuccine or linguine 
  • 1 lb fresh English peas
  • 3 scallions, thinly sliced on an angle
  • 1 egg, whisked 
  • ½ cup freshly grated parmesan 
  • ½ cup freshly grated pecorino romano 
  • 1 lemon, zested and juiced
  • Fresh mint for serving


  1. Bring a large pot of water to a boil. 
  2. Cook the pasta according to the package directions until al dente. If using fresh peas, add the peas 2 minutes before the pasta is done. If using frozen, add 30 seconds before the pasta is done. Reserve 1 cup of the pasta cooking water before draining the pasta and the peas. 
  3. In a large heavy bottom dutch oven skillet, add 2 tablespoons of olive oil over medium high heat. Add the pancetta and cook until browned, about 8-10 minutes. Season with pepper and turn off heat.
  4. Add a few tablespoons of the pasta water to the skillet with the oil and the pancetta and whisk to combine and emulsify the fat with the water. Add the whisked egg to the skillet making sure not to scramble it. Add the pasta, peas and scallions into the pancetta and egg mixture. Toss to combine. Add the cheeses and toss to combine again. Add more pasta water as needed to thin. Season with salt, pepper, lemon zest and lemon juice. Serve with plenty of fresh mint on top




1 head cauliflower, stem removed and cut into bite sized florets
1 1/2 teaspoons cumin
1 teaspoon coriander
3 1/2 extra virgin olive oil, divided
1 shallot, minced
2 garlic cloves, minced
1 1/2 teaspoons garam masala
1 teaspoon smoked paprika
1/2 teaspoon chile powder
1/4 to 1/2 teaspoon cayenne
1 (28 ounce) can tomato puree
1 (15 ounce) can chickpeas, drained
1 cup canned coconut milk
salt and pepper to taste
chopped cilantro, garnish
chopped mint, optional garnish



1. Place cauliflower florets in a mixing bowl, add 1 teaspoon cumin, 1/2 teaspoon coriander, a sprinkle of salt, and some cracked black pepper and toss together until cauliflower is well coated.
2. Place a large skillet over medium heat and add 1 1/2 tablespoons oil.
3. Add cauliflower and sauté for 3 to 4 minutes.
4. Using a slotted spoon, transfer cauliflower to a plate and set aside.
5. Add remaining oil to skillet. Add shallot and garlic and sauté 3 to 4 minutes.
6. Add remaining spices and continue to sauté for an additional 2 minutes.
7. Stir tomato puree into skillet and lightly season with salt and pepper.
8. Lower heat to medium-low and simmer for 5 minutes.
9. Add cauliflower back into skillet, along with chickpeas, season with salt and pepper and continue to simmer for 10 to 15 minutes or until cauliflower is tender.
10. Stir coconut milk into cauliflower mixture and simmer for an additional 3 to 4 minutes or until sauce is thick (enough to thoroughly coat cauliflower and chick peas) and creamy. Adjust seasonings as needed.
11. Top with chopped cilantro and mint, if using. Serve over brown basmati rice, with a side of grilled pita bread.




<March 29, 2019

Slow Cooker Stuffed Cabbage Rolls


    For the rolls:
  • 12 leaves cabbage
  • 1 cup cooked long grain rice
  • 1 egg, beaten
  • 1/4 cup milk
  • 1/4 cup finely chopped white or yellow onion
  • 1 clove finely chopped garlic
  • 1 pound raw, lean ground turkey

    For the sauce:

  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground black pepper
  • 1 (15-ounce) can tomato sauce
  • 2 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 1/2 teaspoon dried thyme leaves


  1. Bring a pot of salted water to a boil over high heat. Boil cabbage leaves for 2 minutes. Whisk together tomato sauce, honey, spices, lemon juice, ketchup, the salt and pepper, and Worcestershire sauce.
  2. In a separate bowl, combine the cooked rice, egg, milk, onion, garlic, and ground turkey. Add in 1/4 of the sauce and combine well.
  3. Scoop about 1/4 cup of the gound turkey mix into the center of each cabbage roll. Roll up the leaves, tucking in the ends. Top with tomato sauce and cover.
  4. Cook on low for 8 to 9 hours or on high for 4 to 5 hours.



Homemade Banana Pudding


  • 8 oz cream cheese
  • 5 bananas
  • 1 (14 oz) can sweetened condensed milk
  • 2 cups milk
  • 1 teaspoon vanilla
  • 1 package instant vanilla pudding mix 6 servings size
  • 1 package Vanilla Wafer cookies
  • 3 cups heavy cream
  • 1/4 cup powdered sugar


  1. Beat cream cheese & sweetened condensed milk. Add in pudding mix, milk & vanilla and beat until completely mixed.

  2. In a separate bowl, beat heavy cream until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Set 2 1/2 cups aside.

  3. Fold remaining whipped cream into pudding mixture.
  4. Line the bottom of a 9x13 pan with vanilla wafers, top with sliced bananas. Spread pudding mixture over top.
  5. Top with remaining whipped cream. Cover and refrigerate 4 hours or overnight.


March 22, 2019

Mac N Cheese Bites

48 bites


1 pound small elbow pasta

3 tablespoons unsalted butter

1 small onion, minced

2 garlic cloves, minced

¼ cup all-purpose flour

2½ cups whole milk

¼ teaspoon cayenne pepper (optional)

Salt and freshly ground black pepper

2 cups grated white cheddar cheese

2 cups grated yellow cheddar cheese, divided



1. Preheat the oven to 375°F. Grease two mini-muffin pans with nonstick cooking spray.

2. Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7 to 9 minutes. Drain.

3. In a large pot, melt the butter over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.

4. Sprinkle the flour into the pot and stir to combine. Cook for 2 minutes, stirring constantly.

5. Add the milk and whisk well to combine. Bring the mixture to a simmer over medium-low heat, stirring occasionally.

6. Season the sauce with the cayenne pepper (if using), salt and pepper. Remove the pot from the heat and stir in the white cheddar and 1½ cups of the yellow cheddar. Stir until the mixture is melted.

7. Stir in the cooked pasta and mix until it is evenly coated with the sauce. Scoop 1½ to 2 tablespoons of the mac-and-cheese mixture into each cavity of the prepared pans.

8. Sprinkle a few pieces of yellow cheddar on top of each mac-and-cheese bite and then transfer the pans to the oven. Bake until the cheese is melted and the bites become golden, 17 to 20 minutes.

9. Let the bites cool for 15 minutes before unmolding and serving. Serve hot or at room temperature. Store leftovers in an airtight container in the refrigerator for up to two days.


Sheet Pan Eggs with Smoked Salmon, Cream Cheese and Dill


12 servings


1½ tablespoons unsalted butter, at room temperature

12 eggs

⅓ cup whole milk

Salt and freshly ground black pepper

¼ cup chopped fresh dill, divided

1½ cups chopped smoked salmon

½ cup cream cheese

½ red onion, minced

3 tablespoons capers



1. Preheat the oven to 300°F. Lightly grease a baking sheet with the softened butter.

2. In a medium bowl, whisk the eggs. Add the milk and season with salt and pepper. Stir in half of the dill, reserving the other half for garnish.

3. Pour the eggs into the prepared pan. Arrange the smoked salmon evenly over the surface of the eggs and then add dollops of cream cheese.

4. Transfer the pan to the oven and bake until the eggs are just set, 15 to 17 minutes.

5. Slice the eggs into 12 even pieces. Serve immediately, garnished with red onion, capers and the reserved dill.



March 15, 2019

Make Your Own Irish Soda Bread

With St. Patrick’s Day weekend upon us you might want to try your hand at baking some delicious traditional Irish soda bread. We’ve included some prize-winning recipes here you might enjoy and with a traditional Irish stew to accompany this delicious bread. Bon appetit.

3 cups of whole wheat flour
1 cup all purpose flour
1 heaped teaspoon baking powder
1 teaspoon baking soda
½ teaspoon of salt
2 cups of buttermilk

Combine dry ingredients and mix well. Add buttermilk, stir with a wooden spoon. Turn dough out on to a lightly floured board and knead lightly until smooth, shape into a ball, place on a floured cookie sheet and with the back of your fingers press down to flatten. Cut a cross to divide the dough. Bake at 350º F for 50 minutes. Place on a wire rack to cool.

4 cups of white flour
1 ½ cups of raisins
1 heaped teaspoon baking powder
1 teaspoon baking soda
½ teaspoon of salt
2 cups of buttermilk

Combine dry ingredients and mix well. Add buttermilk, stir with a wooden spoon. Turn dough out on to a lightly floured board and knead lightly until smooth, shape into a ball, place on a floured cookie sheet and with the back of your fingers press down to flatten. Cut a cross to divide the dough. Bake at 350º F for 50 minutes. Place on a wire rack to cool.

4 cups all purpose flour
1 heaped teaspoon baking powder
1 teaspoon baking soda
½ teaspoon of salt
2 cups of buttermilk

Combine dry ingredients and mix well. Add buttermilk, stir with a wooden spoon. Turn dough out on to a lightly floured board and knead lightly until smooth, shape into a ball, place on a floured cookie sheet and with the back of your fingers press down to flatten. Cut a cross to divide the dough. Bake at 350º F for 50 minutes. Place on a wire rack to cool.

Note: Either the brown or white bread is delicious with Irish stew, cut fairly thin and serve.

1 ½ pounds of lamb cut up and trimmed
2 onions (fair size)
6 potatoes – peeled and cut up
2 carrots – peeled and sliced
Some fresh parsley
Salt and pepper
3 cups of water

Place all ingredients in a large covered pot on the stove at a low heat, and cook slowly for about 1 ½ to 2 hours. If not thick enough mix a tablespoon of cornstarch and add just at the end and stir frequently.



March 08, 2019

Pork Medallions in Blue Cheese Sauce



  • 2 lbs pork tenderloin (800g)
  • 2 Tbsp olive oil
  • 2 Tbsp butter divided
  • 2 shallots finely chopped
  • 1/4 cup white wine (60ml)
  • 5 oz blue cheese cubed (140g)
  • 3/4 cup heavy cream (180ml)
  • Salt
  • Freshly ground black pepper
  • 1 tsp chopped fresh parsley


  • Trim the tenderloin of the silverskin and any excess fat. Cut the tenderloin into eight 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season with salt and black pepper.
  • Heat the olive oil and 1 Tbsp butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining pork.
  • Melt the remaining tablespoon butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  • Deglaze the pan with the white wine. Once the wine has almost completely evaporated add the cream and blue cheese cubes. Simmer over medium heat for about 3 minutes until sauce is smooth and thick.
  • Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Season to taste with salt and pepper and serve garnished with parsley.


March 01, 2019


White Bean And Bacon Stew:

Comfort Food For Lifting The Soul


12 oz. bacon, chopped into small pieces

1 Tbsp Bertolli olive oil

1 Tbsp Kerrygold butter

1 yellow onion, diced

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, pressed through garlic press

2 tsp Italian seasoning

Pinch or two sea salt

1/2 tsp cracked black pepper

6 (15 oz.) cans small white beans or navy beans, drained and rinsed

4 cups Swanson chicken stock, hot

2 Tbsp flat-leaf parsley, chopped

1 tsp lemon zest

2 Tbsp lemon juice



Cook the bacon in a Dutch oven, in a drizzle of olive oil, then remove with a slotted spoon, drain it on a paper towel, and set aside. Reserve 1 tablespoon of the bacon fat.

Add olive oil and butter into the pot along with the bacon fat, allow them to melt together.

Add in the diced onion, carrots and celery, and allow them to soften and saute for about 5 minutes.

Add in the garlic, and once it becomes aromatic, add in about 2/3 of the reserved, crisped bacon, as well as the Italian seasoning, the sea salt and the pepper, along with the white beans, and stir to combine.

Add in the hot chicken stock, stir, and allow the stew to gently simmer for about 40-45 minutes, partially covered.

Half way through the cooking process, mash the beans a little bit with the back of your spoon, to break them up and release their natural starch to thicken the stew.

After about 40 minutes, turn the heat off and finish the stew by adding in the chopped parsley, the lemon zest and the lemon juice.


Best carrot cake ever


6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Beat 1 cup of creamcheese (room temp) with 1 tsp of vanilla escence and 1/2 cup of icing sugar. Beat and mix until smooth. Apply on the cooked cake and serve.


Baked Jalapeño Poppers


  • 12 large jalapeño peppers 
  • 8 ounces cream cheese, at room temperature 
  • ¼ cup chopped fresh cilantro, plus 1 tablespoon for garnish 
  • ¼ cup chopped green onion, plus 1 tablespoon for garnish 
  • ¼ teaspoon garlic powder  
  • ¼ teaspoon onion powder 
  • ¼ teaspoon fine sea salt  
  • ⅓ cup grated sharp cheddar cheese
  • 2 tablespoons crumbled feta cheese, optional
  • 1 big handful Kettle Brand Country Style Barbecue potato chips 


  1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Cut off one-third of each pepper lengthwise (see photos). Use a small spoon (a serrated grapefruit spoon works great) to scoop out the seeds and membranes from each pepper, and discard those pieces. 
  2. In a bowl, combine the cream cheese, ¼ cup chopped cilantro and green onion, garlic powder, onion powder and salt. Stir to combine.  
  3. Stuff the peppers with the cream cheese mixture (you might have a small amount left over). Top each of the peppers with a small mound of cheese lengthwise.  
  4. Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden.  
  5. Meanwhile, place a big handful of chips in a food processor and process until the chips are broken into tiny pieces (or, you can crush them under a rolling pin). Stir the feta, if using, and the remaining 1 tablespoon of cilantro and green onion into the chips. 
  6. Transfer the jalapeño poppers to a large serving dish and top each pepper with the crushed chip mixture. Serve! 



February 23, 2019

Chili Pot Pie







  1. With the rack in the middle position, preheat the oven to 400°F (200°C). 
  2. In a large pot over high heat, soften the bell peppers and onion in the oil. Add the meat and cook until it begins to brown. As it cooks, break it up with a wooden spoon. Add the spices and cook for 1 minute, stirring constantly. Add the remaining ingredients and continue cooking for 15 minutes or until the chili has thickened. Season with salt and pepper. Spoon into six 1 1/2-cup (375 ml) ramekins and place on a baking sheet. Set aside. 


  1. In a shallow dish, whisk together the milk and oil. Quickly dip the tortillas in the milk mixture. Place the cheese on the tortillas and fold to seal. Place 1 folded tortilla onto each ramekin. 
  2. Bake for 15 minutes or until the tortillas are golden brown. 



February 16, 2019

Grandma’s Chicken ‘n’ Dumpling Soup



  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 2-1/4 quarts cold water
  • 5 chicken bouillon cubes
  • 6 whole peppercorns
  • 3 whole cloves
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/2 cups chopped carrots
  • 1 cup fresh or frozen peas
  • 1 cup chopped celery
  • 1 cup chopped peeled potatoes
  • 1/4 cup chopped onion
  • 1-1/2 teaspoons seasoned salt
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg, beaten
  • 2 tablespoons butter, melted
  • 3/4 to 1 cup whole milk
  • Snipped fresh parsley, optional



  • Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. 
  • Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. 
  • Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf.
  • For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.




  • 1 tablespoon parmesan cheese grated
  • parsley and parmesan cheese for garnishoptional


  1. Run a veggie peeler down the length of the zucchini creating thin strips of zucchini. Continue until you reach the core where the seeds are. Discard the core or save it for another use (I toss mine in soup).
  2. Turn the stove onto medium high and place the zucchini strips in a non-stick pan with the chicken broth or water. Cook for about 3 minutes or just until heated through.
  3. Move the zucchini strips over to one side of the pan and add the cream cheese & garlic powder to the empty side. Turn the heat down to low and stir the cream cheese just till melted.
  4. Toss the cream cheese, parmesan cheese & zucchini until well mixed and heated through. Serve immediately.
  5. Cut the ends of the zucchini and spiralize using the medium noodle blade (not the smallest noodle).

  6. Preheat olive oil over medium high heat. Add zucchini noodles and garlic powder (no salt). Cook 3-5 minutes, stirring tongs until slightly softened/wilted.

  7. Move noodles to one side and add cream cheese, stirring until melted.  Toss with zoodles and season with salt and pepper to taste.

  8. Stir in grated parmesan cheese. Garnish and serve.

Recipe Notes

Do not add salt to the zoodles before or during cooking.






Peanut Butter Cornflake Cookies are an easy and sweet treat with no baking required! Everyone will love these chewy, sweet, and salty cookies that are ready in no time at all!

1 cup granulated sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 teaspoon vanilla extract
6 cups corn flakes


In a large saucepan, combine the sugar, corn syrup, and peanut butter. Cook over medium high heat until center starts to boil, make sure to stir constantly so the sugar doesn’t burn.
As soon as the sugar mixture comes to a boil, remove from heat and stir in the vanilla extract and corn flakes, mix until corn flakes are evenly coated in sugar mixture.
Use an ice cream scoop to drop cookies onto wax paper as quickly as possible before mixture starts to cool and harden.
Let cool on wax paper for 20 to 30 minutes before enjoying



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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