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Recipe(s) of the Week


Ferbruary 27, 2021

Italian Meatballs

These Italian Meatballs come complete with marinara sauce and are a classic comfort food! Juicy meatballs made from scratch, smothered in a delicious homemade marinara sauce. Serve over pasta for the perfect Italian dinner.



  • 1½ lb ground beef
  • ½ cup breadcrumbs
  • 1 large egg
  • ½ cup Parmesan cheese grated
  • ¼ cup milk
  • ½ tsp smoked paprika
  • ½ tsp chili powder optional
  • ½ tsp salt or to taste
  • ½ tsp pepper or to taste
  • 1 tsp dried basil


  • 3 tbsp butter unsalted
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2½ cups tomato sauce
  • 1 tbsp sugar
  • ½ cup beef broth or red wine
  • ¼ tsp salt or to taste
  • ½ tsp pepper or to taste


  • Preheat Oven: Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  • Make Meatballs: In a large bowl mix all the meatball ingredients together so that everything is well incorporated. Form the meatballs into small 1 inch balls. Use a small cookie scoop to make this easier. Place the meatballs on the baking sheet and bake for 20 minutes.
  • Make Sauce: In the meantime melt the butter in a large saucepan over medium, add chopped onion and saute until the onion is translucent. Add the garlic and saute for another 30 seconds, making sure the garlic doesn't burn. Add the tomato sauce including the rest of the sauce ingredients and stir. Add the meatballs to the saucepan and make sure to toss them around a bit they are fully covered in sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes stirring occasionally.
  • Serve: Serve with mashed potatoes, spaghetti or your favorite side dish.


February 20, 2021


Crock Pot Green Enchilada Chicken Soup

*2.5 lbs of boneless skinless Chicken Breasts or thighs
*28 oz can of Green Enchilada sauce
*24oz of Chicken broth
*1 Cup half and half or heavy whipping cream
* 2 Cups Monterey jack cheese
*4 oz cream cheese, cubed at room temp
*4oz Green Salsa ( salsa verde)

*Salt and Pepper to taste


1. In Crock Pot add chicken breasts, green enchilada sauce and chicken broth...cook on low for 6-8 hrs
2. About 30 min before serving Remove Chicken and Shred. the add shredded chicken, Jack Cheese, Cream Cheese, 1/2 and 1/2 and green salsa to crock pot. stir until cheeses are melted. * you can add additional salsa for taste.
3. You can top with sliced avacado, Cilantro, green onion and sour cream and add strips of Crisp tortillas if you like!.
Serve and enjoyūüėč



Homemade Nacho Cheese


  • 2 tbsp butter unsalted
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 8 oz Velveeta or shredded Monterey Jack
  • 1 tbsp hot sauce


  • Make Roux: Melt the butter in a small saucepan over medium heat. Stir in the flour to make a roux and cook for 1 to 2 minutes, while whisking continuously to remove the raw flour taste.
  • Finish: Whisk in the milk and bring to a simmer. Add the cheese and cook for another 2 minutes or until the cheese melts. Add the hot sauce and stir.
  • Serve: Serve with tortilla chips.


  1. Make sure when making the roux, to whisk constantly to remove any lumps.
  2. For a gluten free version, use cornstarch in place of flour.
  3. Not a fan of hot sauce? Leave it out! I find it adds a nice kick of flavor, but the choice is yours.
  4. After your nacho cheese sauce has cooled to room temperature, transfer it into an airtight container. It can be stored in the refrigerator for up to a week, and then reheated in a saucepan over low heat when ready to use.



February 13, 2021

Air Fryer Lobster Tails



  • 4¬†lobster tails¬†4 oz each
  • 8¬†tbsp¬†butter¬†unsalted, 1 stick
  • 1¬†tbsp¬†lemon zest
  • 2¬†cloves¬†garlic¬†minced
  • salt and pepper¬†to taste
  • ¬Ĺ¬†tsp¬†smoked paprika
  • 1¬†tbsp¬†fresh parsley¬†chopped


  • Butterfly Lobster Tails:¬†Cut lengthwise through the center of the top hard shell of the lobster tail with kitchen shears. Cut through, but not all the way to the bottom of the shells; spread the tail halves apart. Place the lobster tail the air fryer basket with meat facing up.
  • Make Butter Mixture:¬†In a small saucepan, melt the butter over medium heat. Add the lemon zest, garlic, salt, pepper and smoked paprika. Stir and cook for another minute. Transfer half of this mixture to a smaller bowl, and brush over the lobster tails.
  • Cook:¬†Cook the lobster tails in the air fryer at 380¬įF for 5 to 7 minutes or until the lobster meat is opaque. Spoon reserved butter mixture over the lobster meat and serve garnished with parsley and lemon wedges.



February 06, 2021


Roasted Garlic Mushrooms



16 even-sized open cap mushrooms, stems cut level
3 Tbsp vegetable oil or corn oil
1 1/2 stick unsalted butter, softened
3 clove garlic, chopped very fine
2 Tbsp fresh thyme, chopped
1 1/2 Tbsp lemon juice
salt and pepper, to taste

1/2 c bread crumbs


1. Preheat oven to 400 degrees. Cut stems level to the mushroom cap.
2. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
3. Arrange the mushrooms in a shallow roasting pan with stems facing upwards.
4. Mix together the butter, garlic, thyme, lemon juice, and seasoning.
5. Spoon a little garlic butter on to each mushroom.
6. Then lightly press the bread crumbs on top.
7. Cook immediately in the oven for 10 minutes. Serve and enjoy.


NIGELLA'S Nutella Cheesecake


Serves: 8-12

  • 250 grams digestive biscuits
  • 75 grams soft unsalted butter
  • 400 grams nutella (at room temperature)
  • 100 grams chopped toasted hazelnuts
  • 500 grams cream cheese (at room temperature)
  • 60 grams icing sugar (sifted)


  1. Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
  2. Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
  3. Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
  4. Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.



January 23, 2021

Italian Sauusage Kale Soup


This hearty comfort food soup eats like a meal. With pasta, Italian sausage, kale, white beans and a broth that turns creamy as it cooks.


  • 2¬†tbsp¬†olive oil
  • 1¬†pound¬†hot Italian sausage¬†bulk or casings removed
  • 1¬†onion¬†finely chopped
  • 2¬†15 oz can¬†cannellini beans¬†rinsed
  • 6¬†cloves¬†garlic¬†minced
  • 1¬†tsp¬†dried oregano
  • 1¬†tsp¬†fennel seeds
  • 1/2¬†tsp¬†red pepper flakes
  • 8¬†cups¬†chicken broth
  • 2 1/4¬†cups¬†elbow macaroni¬†uncooked
  • 12¬†oz¬†kale¬†stemmed and chopped
  • 1¬†oz¬†Pecorino Romano or Parmesan cheese¬†grated


  • Heat oil in a large Dutch oven or soup pot over medium high heat.¬†Add sausage and cook breaking it apart as it cooks until slightly browned.
  • Add onions and beans, cook until onion is softened.
  • Stir in garlic, oregano, fennel seeds and pepper flakes cooking until fragrant, about 30 seconds
  • Stir in broth and increase to high heat, bringing it to a boil.¬†Stir in pasta and half of the kale.¬†Cover and simmer for approximately 5 minutes.
  • Place remaining kale in the pot, stir and cover.¬†Cook until kale is tender and pasta is cooked.
  • Take off of the heat and stir in 1/2 cup of the cheese.¬†Salt and Pepper to taste
  • Serve with extra cheese sprinkled on top




January 16, 2021

Sweeet Cheese Buns

These beautiful Sweet Cheese Buns are loaded with golden raisins and a creamy ricotta cheese filling, encompassed by an irresistibly delicious bun.


  • 6¬†cups¬†all-purpose flour
  • 2¬†oz¬†fresh yeast¬†or 1 package of active dry yeast
  • 1¬†cup¬†water¬†lukewarm
  • 1¬†cup¬†vegetable oil
  • 1¬†cup¬†sugar¬†granulated, divided
  • 4¬†large¬†eggs¬†at room temperature, divided
  • 1¬†tbsp¬†lemon zest
  • 2¬†cups¬†ricotta cheese
  • ¬ĺ¬†cup¬†golden raisins


  • Dissolve Yeast:¬†In a big bowl, add the flour and form a well in the middle. Crumble up the fresh yeast and add it in the well. Pour the water over the yeast and stir it up until the yeast dissolves. If using active yeast, activate in a bowl with the lukewarm water and a tsp of the sugar.x
  • Mix Dough:¬†Add the oil, ¬Ĺ cup of the sugar, 2 eggs and half the lemon zest to the well. Using your hands mix everything together and continue kneading the dough for about 10 minutes. Alternatively you can do this in your stand mixer and mix on medium low until the dough is smooth and comes clean from the sides of the bowl.
  • Let Rise:¬†Place the dough in an oiled bowl, cover it up with a clean towel, or plastic wrap and let it double in size, in a warm place.
  • Make Cheese Mixture:¬†While the dough is rising, we can make the cheese mixture. In a medium bowl, add the ricotta cheese, raisins, remaining ¬Ĺ cup of sugar, 1 egg, remaining lemon zest and mix it all together. Place the cheese mixture in the fridge while the dough is rising.
  • Preheat oven:¬†Preheat oven to 350¬įF.
  • Roll and Cut Dough:¬†After the dough has doubled in size, roll it out in a long rectangular so that it's about ¬ľ inch in thickness. Using a pastry cutter cut it into squares that are 3" x 3". Repeat with remaining dough.
  • Roll it Out:¬†Take each square and roll it up until it's 6" x 6", it will be quite thin, but don't worry as it will rise quite a bit more.
  • Assemble:¬†Place 2 tsp of the cheese mixture in the center of each square. Fold over each corner of the square over to the middle and pinch in the middle to make the dough stick. Now fold each newly formed corner over to the middle again and pinch it in the middle. Make sure you pinch it well, otherwise the dough will open up. Repeat with remaining dough and cheese mixture.
  • Egg Wash:¬†Beat the remaining egg and brush the cheese buns with it. Let them sit out for another 10 minutes so they rise a bit more.
  • Bake:¬†Bake in the oven for about 30 or 35 minutes, or until golden brown.
  • Finish and Serve:¬†Cool on wire racks and sprinkle with powdered sugar if preferred.



January 09, 2021

Spring Rolls

These amazing, homemade Fresh Spring Rolls are healthy, easy to make, and are packed full of fresh vegetables.


  • 8¬†rice paper sheets
  • 8¬†large¬†basil leaves¬†or cilantro
  • 6¬†large¬†butter lettuce leaves
  • 1¬†cup¬†shredded carrots
  • 1¬†red bell pepper¬†sliced thin
  • ¬ľ¬†head¬†red cabbage¬†shredded
  • 1¬†medium¬†english cucumber¬†sliced into thin, 2-3" long matchsticks
  • ¬ľ¬†cup¬†green onion¬†sliced thin


  • Soften the Rice Paper:¬†Submerge one sheet of rice paper at a time for 5 seconds to soften. Remove it and set aside for 10-15 seconds.
  • Assemble the Wrap:¬†On the lower middle section of the rice paper wrap, place the ingredients. First, a basil leaf, a few pieces of lettuce and cucumber, carrots and bell pepper, some shredded cabbage, and some green onion.¬†
  • Roll the Wraps:¬†Bring up the smaller end of the rice paper to wrap tightly over the vegetables. Next, bring the sides of rice paper over. Roll tightly until you get to the end of rice paper wrapper. Repeat with remaining ingredients.
  • Serve:¬†Serve with¬†peanut sauce.


  1. Don't overstuff your rolls! This will cause the rice paper to tear and your spring roll will completely fall apart.
  2. Adding my homemade peanut sauce for dipping is an absolute must if you ask me!
  3. Serve these spring rolls immediately, since this provides for optimal freshness and taste. However, they will keep in the fridge for 2-3 days, but you don't want the rice paper wrapper to dry out. To accomplish this, wrap individually in plastic, because plastic wrap will keep the rice paper moist, and prevents sticking or tearing.
  4. Spring Rolls do not freeze well.


Peanut Sauce


  • ¬Ĺ¬†cup¬†peanut butter¬†smooth
  • 1¬†inch¬†ginger piece¬†roughly chopped
  • 1¬†clove¬†garlic¬†roughly chopped
  • 1¬†tbsp¬†fresh lime juice
  • 2¬†tbsp¬†soy sauce¬†low sodium
  • 1¬†tsp¬†chili garlic sauce
  • 2¬†tbsp¬†honey
  • ‚Östcup¬†water¬†or more as needed


  • Combine Ingredients:¬†Add all the ingredients to a food processor and blend until well combined. Add more water if needed.
  • Adjust Seasoning:¬†Taste and adjust for seasoning as needed.


  1. Recipe yields about 1 cup of sauce.
  2. If you're allergic to peanuts or you're not a fan of the peanut flavor, you can substitute almond butter or sunflower butter instead!
  3. If your sauce is too thick for your liking, try thinning it out by stirring in one tablespoon of water at a time until the desired consistency is reached.
  4. Your sauce will keep for up to a week if refrigerated in an airtight container. Take the sauce out of the fridge about 30 minutes before serving to let it come to room temperature for convenience.





Past Hall of Fame Recipes

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
¬Ĺ cup (125mL) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2.25L) all-purpose flour
¬ĺ cup (175mL) melted butter
1¬ľ 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 ¬ľ cup of melted butter into the bottom of a 16¬Ĺ x 11¬Ĺ x 2¬Ĺ-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¬įF (180¬įC).
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 ‚Äď the original recipe used margarine, a holdover from war-time butter shortages, and was said to have so much cinnamon the filling looked black ‚Äď 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 ‚Äď they often sell out!





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