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Dr. Pepper Crockpot Ribs, with Herbed Coffee Rub & Cherry Chipotle Glaze

BT Calgary | posted Monday, Sep 28th, 2015

Courtesy Chef Craig Westhaver, CookbookCooks.com

Courtesy Chef Craig Westhaver, CookbookCooks.com


  • 2L Dr. Pepper (more depending on the size of the crock-pot, and amount of ribs used. You want enough liquid to cover the meat)
  • 1 slab of baby back ribs and 1 slab of side ribs 2Tbsp of juniper berries 1Tbsp of Herbed Coffee Rub (available at Cookbook co. Cooks)
  • Optional- 2 handfuls of fresh cherries
  • 1 jar of Cherry Chipotle Grilling sauce (available at Cookbook co. Cooks)


  1. Place ribs (keep them whole), Dr. Pepper, juniper berries, coffee rub, and cherries if using into the crockpot.
  2. Set to Low or if you have a crock-pot with a temperature setting 200-225. Let it go for 6 hours or more.
  3. When the time is done, some ribs will fall off the bone (mmmmmm), use a slotted spoon to fish out the chards of meat.
  4. Place all the ribs and meat chards on a baking sheet to cool, when they are cooling apply a coating of the Herbed Coffee rub to them, rub gently and let sit for about 30-40 min.
  5. Have the oven pre-heated to 250. When the oven is ready, slather the ribs with the Cherry Chipotle sauce and put in oven for 15 min. Check after time and re-apply a bit more glaze bake another 10 min.
  6. Remove from oven, let sit for 5 min. and serve with plenty of napkins and your favorite libation.

Serves 6

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Haddock with tomato relish

Chatelaine | posted Monday, Sep 21st, 2015


Haddock with tomato relish


  • 2/3 cup sun-dried tomatoes, packed in oil (reserve 2 tbsp oil)
  • 2 plum tomatoes, finely diced
  • 1/4 cup crumbled feta
  • 1/4 cup kalamata olives, pitted and chopped
  • 6 haddock fillets, about 250 g each
  • 1/8 tsp salt
  • 2 tbsp lemon juice
  • 2 cups baby spinach
  • 2/3 cup dry couscous
  • 1 cup boiling water
  • 1 tbsp lemon zest
  • fresh pepper, to season


  • POSITION racks in top and bottom thirds of oven. Preheat to 375F. Line 2 baking sheets with parchment. Boil a kettle of water.
  • MEASURE out sun-dried tomatoes, reserving 2 tbsp oil. Drain and mince tomatoes. Stir sun-dried tomatoes with tomatoes, feta and olives in a medium bowl.
  • ARRANGE haddock fillets side by side on prepared sheets. Sprinkle with salt. Drizzle with reserved oil and lemon juice. Bake in centre of oven until a knife tip inserted into the thickest part of fish and held for 10 sec comes out warm, 10 to 12 min. Top 4 fillets with 1/2 cup tomato relish. Cool and refrigerate remaining 2 fillets and 11/2 cups tomato relish for Mediterranean Fettuccine.
  • COMBINE baby spinach and dry couscous in a large bowl. Add boiling water. Stir and let stand, covered with a kitchen towel, for 5 min. Stir in lemon zest. Season with fresh pepper. Divide among 4 plates. Top with fish.

Gourmet Kid-Friendly Tuna Tomato Melts

BT Calgary | posted Tuesday, Sep 15th, 2015

A quick, easy & healthy protein-rich recipe good for lunch or supper!


Courtesy Sarah Remmer, RD


  • 1 can pole and line chunk light tuna
  • 2 slices whole grain bread (I use sprouted grain)
  • 4 slices fresh tomato (approx. 1 tomato)
  • 1.5 tbsp mayonnaise
  • 1/4 tsp dill, dried
  • 1.5 oz. cheddar cheese, grated or thinly sliced
  • Freshly ground pepper to taste


  1. Preheat oven or toaster oven to a low broil
  2. Open can of tuna, drain water and spoon into a medium size bowl.  Add mayo, dill and pepper.  Using a fork, combine well.
  3. Top both pieces of bread with equal amounts of tuna mixture, top with tomato slices (2 on each) and cheese (evenly distributed between both).
  4. Place open-faced tuna sandwiches on a baking sheet and into the preheated oven for approximately 2 minutes until cheese is melted and slightly golden brown on top (watch carefully so that it doesn’t burn!).
  5. Allow two to three minutes to cool.  Serve with raw veggies and dip or sliced fresh fruit.


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Mini Ham & Cheddar Frittatas

BT Calgary | posted Wednesday, Sep 9th, 2015

A high protein & portable breakfast that takes less than a minute when prepped in advance for busy mornings.

Courtesy Sue Spice -- FoodbyDesign.com

Courtesy Sue Spice — FoodbyDesign.com


  • 6 Eggs
  • 1 tbsp (15 mL) Dijon mustard
  • 3/4 cup (175 mL) finely chopped ham
  • 1/2 cup (125 mL) shredded Cheddar cheese
  • 1/4 cup (60 mL) finely chopped green onion
  • 1 small tomato, seeded and diced


  1. Preheat oven to 400°F (200°C). Whisk eggs with mustard. In separate bowl, toss ham with cheese, green onion and tomato. Divide evenly between the 24 cups of greased mini muffin tin. Pour egg mixture over top.
  2. Bake for 15 to 18 minutes or until eggs are set. Cool for 5 minutes. Run a thin knife around edge of each frittata to remove. Serve warm or cool completely.
  3. To freeze, stack frittatas between small pieces of parchment paper and then wrap in plastic wrap. Frittatas can be stored in the freezer for up to 1 month. Thaw on counter for 20 minutes or unwrap and arrange on plate in single layer then microwave on High (100%) for 30 to 45 seconds or until heated through.



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Breakfast Burritos

BT Calgary | posted Wednesday, Sep 9th, 2015

Scrambled eggs wrapped in a flour tortilla with cheese & salsa is the perfect on-the-go breakfast for busy mornings.


Coutesy Sue Spice -- FoodbyDesign.ca

Coutesy Sue Spice — FoodbyDesign.ca

Serves: 1

Time to prepare: 5 minutes

Time to cook: 2 minutes


  • 2 Eggs
  • 2 tbsp (30 mL) milk
  • ½ small sweet green pepper, seeded and diced
  • Pinch each salt and pepper
  • 2 tbsp (30 mL)shredded Cheddar cheese
  • 1 small flour tortilla
  • 2 tbsp (30 mL) medium salsa


  1. Whisk eggs, milk, green pepper, salt and pepper in small bowl.
  2. Spray skillet with cooking spray. Heat skillet over medium-high heat until hot enough to sizzle a drop of water.
  3. Pour in egg mixture and immediately reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.
  4. Sprinkle with cheese.
  5. Spoon the eggs in the centre of the tortilla and top with salsa. Fold up the bottom and then the sides to enclose filling.










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French Onion Soup with Big Rock Traditional Ale

BT Calgary | posted Wednesday, Sep 9th, 2015

Courtesy BigRockBeer.com


  • 8 Onions medium, peeled and sliced
  • 1 Tbsp. Garlic minced
  • 100 gr. Salted butter
  • 3 oz. Canola Oil
  • 1 cube of chicken, beef or vegetable broth
  • 990 ml Big Rock Traditional Ale (3 bottles)
  • 1 Tsp. Coarse Black Pepper
  • ½ Tbsp. Thyme
  • 3 oz. Balsamic Vinegar
  • Salt to taste
  • 1 Bay Leave
  • 4 slices of thick cut white toast bread
  • 12 slices of Swiss Cheese
  • 1 Tbsp. Italian Parsley finely chopped


  1. Pour oil in a stainless steel pot, add butter, onions and garlic. Slowly caramelize onions.
  2. Dissolve broth cube in Beer and deglaze caramelized onions.
  3. Add salt, pepper, thyme, bay leave and Balsamic Vinegar.
  4. Cover pot and simmer for 30 minutes. Please note: do not boil, overheating will cause bitterness.
  5. Toast white bread in toaster or oven.
  6. Pour onion soup in oven proof soup bowl to the top, add slice of toast and top with 3 slices of Swiss Cheese.
  7. Turn oven to Broil and bake till cheese is melted and shows some brown colour.
  8. Garnish with chopped parsley.

Makes 4 servings

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Parmesan-crusted baked chicken with tomato sauce

Cityline | posted Tuesday, Sep 8th, 2015


This single dish makes two separate meals — a chicken finger plate for the kids and a real meal for the adults. Leftovers can be made into a sandwich for lunch the next day.

Baked Parmesan-crusted chicken with oven-roasted tomato sauce

Serves a family of 4
Prep time 15 minutes
Cook time 30 minutes
Special tools: empty wine bottle, freezer bag, Vitamix


  • 4 chicken breasts
  • 2 cups whole wheat pita chips
  • 2 cups grated Parmesan
  • Sprinkle of fresh parsley
  • Salt and pepper
  • 1 tbsp dijon mustard
  • 1/4 cup buttermilk

Roasted tomato sauce:

  • 8 very ripe tomatoes
  • 1 bulb garlic, peeled
  • 1 carrot
  • 1 red bell pepper
  • 1/4 bulb fennel
  • 1/2 white leek
  • Handful basil
  • Lots of olive oil love
  • Salt and pepper


Tomato sauce:

Turn oven to 400 F.
‎Dice tomatoes, carrot, peppers, fennel, leek, basil and garlic. Toss in a heavy amount of olive oil, season and place in roasting pan. Roast for 30 minutes. Let rest and blend.


In a large freezer bag, add mustard and buttermilk. Not so gently pound out the chicken to 3/4-inch thickness.
In a blender, toss chips, parsley, Parmesan, salt and pepper. Blend till smooth and lay out on a plate.
Heavily coat the chicken on both sides with Parmesan mixture and place on oven rack. Drizzle with olive oil and bake at 450 F for 15-20 minutes or until golden brown.

Top with tomato sauce and a side of pasta!

Courtesy Randy Feltis

Peach, Plum and Bacon Tarts with Bacon Whipped Cream

BT Calgary | posted Friday, Sep 4th, 2015


Tart filling:

  • 2 peaches (halved and thinly sliced)
  • 4 small plums (halved and thinly sliced)
  • 2 tablespoons cane sugar
  • 2 tablespoons water
  • ½ teaspoon vanilla extract
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • ⅓ cup fresh basil leaves (loosely torn)

Bacon whipped cream:

  • 2 cups whipping cream
  • ¼ teaspoon vanilla extract
  • ¼ cup finely chopped cooked bacon (as crispy as possible!)
  • 12 small pre-baked tart shells


Tart filling:

  1. Place the first 5 ingredients in a large pan or pot on medium-high heat and cook until fruit is very tender, about 10-12 minutes.
  2. Combine cornstarch and water and add to pot and allow to cook for 1 more minute to help thicken the fruits’ cooking liquid.
  3. Remove from heat, add torn basil leaves and allow to cool to room temperature. Set aside until ready to assemble tarts.
  4. Bacon whipped cream: Combine whipping cream and vanilla and whip until cream reaches stiff peaks. Right before assembling tarts, fold in crispy bacon bits.



Place a generous spoonful of fruit mixture into each tart shell, top with a dollop of bacon whipped cream and garnish with a basil leaf.


Serves 5-6

Total cook time…20 minutes

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