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Recipe(s) of the Week



February 15, 2020

White Chicken Chili



  • 1 tbsp olive oil
  • 1 1/2 lb chicken breasts boneless and skinless, cut in small cubes
  • 1 large onion chopped
  • 1/2 tsp salt
  • 2 tsp cumin ground
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 tsp dried oregano
  • 4 cloves garlic finely chopped
  • 28 oz chicken broth low sodium or no sodium added (2 containers)
  • 42 oz cannellini beans or Great Northern, drained and rinsed (3 cans)
  • 4 oz chopped green chiles (1 can)
  • 1/2 cup half and half


  • 1 cup Monterey Jack cheese shredded
  • 1 jalapeno pepper sliced
  • 1 lime cut in wedges
  • cilantro chopped


  • Using a potato masher or fork, mash one can of the beans until smooth. This will help to make the chili a bit thicker and creamier.
  • Heat the oil in a large Dutch oven over medium heat. Add the chicken, onion, salt, cumin, chili powder, cayenne pepper, oregano, stir and cook until the chicken is no longer pink. Stir in the garlic and cook for another minute. 
  • Stir in the broth and green chiles then bring to a boil. Reduce heat to low and add the mashed beans, and the other 2 cans of beans. Simmer for 30 minutes. Stir in the half and half cream and cook for an 5 minutes.
  • Serve topped with cheese, jalapeno peppers, lime and cilantro.


Cincinnati Chili



  • 1 onion finely chopped
  • 1 tablespoon olive oil
  • 1 1/2 pounds lean ground beef
  • 4 cups water
  • 15 oz tomato sauce
  • 1 1/2 tablespoons cider vinegar
  • 4 cloves garlic minced
  • 2 teaspoons unsweetened cocoa powder
  • 1 tablespoon tomato paste
  • 3 tablespoons chili powder
  • 1 teaspoon oregano
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 bay leaf


  • Add onion and olive oil to a saucepan. Cook over medium heat until onion is tender.
  • Add remaining ingredients including uncooked beef.
  • Bring to a boil and skim any fat off the top. Reduce heat and simmer for 2 hours or until thickened.
  • Remove bay leaf and discard. Serve over hot spaghetti.


February 08, 2020

Sheet-Pan Chicken Shawarma with Lemon-Tahini Drizzle


6 servings


2 pounds boneless, skinless chicken thighs, trimmed and sliced ½ inch thick

1 tablespoon extra-virgin olive oil

2 garlic cloves, minced

1 teaspoon kosher salt

¾ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

Grated zest of ½ lemon (1 teaspoon)

1 tablespoon fresh lemon juice (from ½ lemon)


1 medium red onion, sliced (about 1½ cups)

2 medium red bell peppers, cut into ¼-inch slices (about 3 cups)

1 small head cauliflower, cut into florets (4 cups)

2 tablespoons extra-virgin olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 teaspoon dried oregano


2 tablespoons tahini

2 tablespoons olive oil

2 tablespoons fresh lemon juice (from 1 lemon)

1 garlic clove, minced

½ teaspoon honey (optional; omit for Whole30)

Chopped fresh flat-leaf parsley, for serving

1 lemon, cut into wedges, for serving



Fajita Potato Bites



1. Preheat the oven to 400°F and line two large rimmed baking sheets with parchment paper.

2. MAKE THE CHICKEN: Place the sliced chicken in a large bowl with the olive oil, garlic, salt, black pepper, cayenne pepper, paprika, cumin, cinnamon, lemon zest and lemon juice. Toss to coat evenly and set aside.

3. MAKE THE VEGGIES: On one of the prepared baking sheets, place the red onion, red bell pepper and cauliflower florets. Add the olive oil, salt, pepper and oregano. Toss to coat evenly.

4. On the other prepared baking sheet, spread the chicken mixture into a single even layer.

5. Transfer both sheets to the oven and bake until the chicken is cooked through and the veggies are just tender, 20 to 25 minutes.

6. MAKE THE DRIZZLE: Meanwhile, in a small jar or container, combine the tahini with 2 tablespoons warm water, the olive oil, lemon juice, garlic and honey. Shake until well combined and set aside until ready to serve.

7. When the chicken is done, remove the chicken and veggies from the oven. Distribute the veggies and chicken among six plates, garnish with chopped parsley and drizzle with the lemon-tahini mixture. Serve with a wedge of lemon.

NOTE: If you have leftover lemon-tahini drizzle, it will likely harden when you store it in the fridge. To thin it for serving, add about 1 tablespoon warm water and shake it. 








  • 1 avocado
  • 1 lime
  • fresh cilantro


  • Add all chili ingredients to crock pot and stir to combine.
  • Cook on low for 8 hours. Taste and adjust seasonings.
  • Cube avocado, cut lime into wedges and chop fresh cilantro.
  • Serve chili topped with avocado, a squeeze of lime juice, and cilantro to taste.



Past Hall of Fame Recipes

Jalapeno Mac & Cheese Bites



  • 1 cup sharp cheddar cheese shredded
  • 2 eggs
  • 1/2 cup jalapenos drained and chopped
  • 1 package Bob Evans Mac and Cheese
  • 1 cup Panko bread crumbs divided
  • 1/4 cup flour
  • 3 tablespoons butter melted
  • 2 tablespoons bacon bits optional


  1. Preheat oven to 375°F.
  2. Combine cheddar, flour, and 1/2 cup bread crumbs in a medium bowl.

  3. Gently stir in macaroni and jalapenos. Add eggs and fold until combined.

  4. Spoon into greased mini muffin tins.
  5. In a small bowl, combine remaining bread crumbs, melted butter, and bacon bits. Sprinkle over bites.
  6. Bake 18-20 minutes or until heated through. Serve warm.



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.





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.


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.


Coconut Shrimp with Spicy Mango Dipping Sauce


  • 1 lb jumbo shrimp tails on
  • 1 cup breadcrumbs
  • 2 eggs
  • 2 cups sweetened coconut shredded
  • salt and pepper to taste
  • vegetable oil for frying

For Spicy Mango Dipping Sauce

  • 1/2 cup mayonnaise
  • 1/2 mango cubed, about 1/2 cup to 3/4 cup
  • 1 tbsp honey
  • 1 tbsp sriracha
  • 1/4 tsp curry powder
  • 1/4 tsp salt
  • 1 tbsp lemon juice
  • 1/4 cup cilantro


  • Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
  • Fill a Dutch oven or a deep frying pan with vegetable oil, about 1 1/2 inches deep and heat.
  • While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
  • Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they don't stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
  • Serve the shrimp along with the spicy mango sauce together.


  1. To bake them preheat your oven to 400 F degrees. Line a baking sheet with parchment paper. Place the breaded shrimp on the prepared baking sheet and bake for about 10 minutes, then flip the shrimp over and bake for another 5 minutes or until the breadcrumbs turn golden.
  2. In the fridge the coconut shrimp will keep for 3 – 4 days in an airtight container, so feel free to make ahead of time but just reheat it in the oven to prevent it from getting soggy. You can freeze the shrimp from this recipe for up to 3 months in an airtight container. Just allow the dish to thaw overnight in the fridge before cooking.
  3. Store the sauce in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


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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