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Recipes

Hot Buttered Rum Baked Apples

BT Calgary | posted Monday, Dec 4th, 2017

Hot buttered rum is traditionally served as a festive beverage during the holidays but the flavors works perfectly when combined with crisp apples in this delicious dessert.

baked apples

— Courtesy Theresa Toth —

Ingredients:

Baked Apples

  • 1 cup brown sugar
  • 1 1/2 cups sliced almonds
  • 1 cup water
  • 4 cups apples, chopped
  • 1 teaspoon cinnamon

Hot Buttered Rum Sauce

  • 1 can sweetened condensed milk
  • 1/2 cup rum
  •  Pinch of nutmeg

Directions:

  1. Preheat oven to 350 degrees. Combine all the ingredients for the baked apples in a large bowl.
  2. Spoon into individual ramekins or use a larger baking dish. Bake for 15 minutes and stir.
  3. Bake for 15 minutes more until the apples are soft and the tops are browned.
  4. Meanwhile, in a large saucepan heat the sugar, milk and butter over low heat, stirring frequently so that it doesn’t burn.
  5. Once the sugar is melted, remove the mixture from the heat and gradually stir in the rum and vanilla.

— Enjoy! —

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Pomegranate Martini

BT Calgary | posted Monday, Dec 4th, 2017

This beautiful pink martini is a great signature drink to have at any party because you can mix up a large batch of the vodka/pomegranate combo with chilled sparkling water on the side and allow guests to serve themselves as needed. It’s far more economical than having multiple bottles of wine and it gives the evening a theme. Many grocery stores carry pomegranate arils either fresh or frozen, which makes this drink even easier to whip up at a moment’s notice.

martini

— Courtesy Theresa Toth —

Ingredients: 

  • 1/2 to 1 once vodka
  • 1/2 to 1 once pomegranate nectar
  • 1/4 to 1/2 once grenadine
  • 1/2 cup club soda
  • pomegranate arils for garnish
  • lemon slices for garnish

Directions:

  1. Depending on the size of your martini glass, pour either 1/2 ounce or 1 once of the vodka & pomegranate nectar into a martini shaker with ice.
  2. Add grenadine and shake.
  3. Pour into the glass and top with soda. Garnish with lemon and pomegrante arils.

— Enjoy! —

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Turkey Meatballs w/Cranberry & Boursin

BT Calgary | posted Monday, Dec 4th, 2017

You can cook the the meatballs in the oven and then plate them up, or you can make them in the slow cooker and keep it on low so that the dish stays warm while you entertain. Just have the cheese on the side so your guests to top their meatballs as they like.

meatballs

— Courtesy Theresa Toth — 

Ingredients:

  • 1 two pound package frozen turkey meatballs
  • 1 can cranberry sauce
  • 1 package of Boursin Cranberry/Black Pepper cheese, crumbled
  • 2 tablespoons fresh chives, chopped

Directions:

  1. Preheat the oven to 400 degrees. In a large casserole dish, add the meatballs and the cranberry sauce and stir to combine. Cover with foil and cook for 10 minutes.
  2. Stir and cook for another 10 minutes until hot. Remove from the oven and place on a platter with toothpicks on the side.
  3. Top with crumbled cheese and chives.

— Enjoy! —

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Ginger Pumpkin Muffins

BT Calgary | posted Thursday, Nov 30th, 2017

Ryan Roque from ATCO Blue Flame Kitchen brings us a new holiday favourite from their new cookbook!

pumpk

Ingredients:

  • 3 tbsp. unsalted shelled pumpkin seeds, toasted
  • 3 tbsp. golden granulated sugar crystals
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 cup canned pure pumpkin (changed it from 1 ½ cups)
  • ¾ cup almond milk or milk (2%)
  • ⅔ cup maple syrup
  • ½ cup canola oil
  • 2 tsp vanilla
  • ½ cup unsalted shelled pumpkin seeds, toasted

Directions:
Preheat oven to 350°F.

  1. To prepare topping, combine 3 tbsp. pumpkin seeds and sugar crystals; set aside.
  2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in a bowl.
  3. Whisk together pumpkin, almond milk, maple syrup, oil and vanilla in a separate bowl.
  4. Add wet ingredients to dry ingredients and stir just until combined. Fold in ½ cup pumpkin seeds. Spoon batter into paper-lined or greased muffin cups, filling cups three-quarters full. Sprinkle tops with topping.
  5. Bake for 30 minutes or until a cake tester inserted in centres comes out clean. Cool muffins in pans for 5 minutes. Remove from pans and cool on a rack. May be frozen. Makes 16.

Cook’s Note:

  • Shelled pumpkin seeds, also known as pepitas, are dark green in colour and can be found in specialty food stores and the bulk foods section of most large grocery stores.
  • ATCO Blue Flame Kitchen used Kraft Foods Sugar in the Raw Turbinado Style Golden Sugar for the golden granulated sugar crystals.

Savory Chowder

BT Calgary | posted Monday, Nov 6th, 2017

This version is dairy free, gluten free and can even be made vegetarian if you omit the bacon. Coconut milk gives it that smooth consistency and has an Asian twist thanks to the lime & cilantro finish. The result is a hearty chowder which is full of so much flavor it pleases everyone.

soup

— Coutrtesy Teresa Toth —

Ingredients

  • 1 tablespoon sesame or olive oil
  • 1 cup red onion, chopped
  • 1 cup red pepper, chopped
  • 1 cup bacon, chopped
  • 2 cups Yukon gold potatoes
  • 1 can baby corn, chopped
  • 1 can diced tomatoes
  • Pinch of chili flakes
  • 1 tablespoon cumin
  • 1 teaspoon seasoning salt
  • Fresh pepper
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • Juice of 1 lime
  • 1/2 cup cilantro chopped

Directions:

  1. In a large pot over medium heat, saute the onion, pepper and bacon in the sesame oil until the veggies are softened and the bacon is crisp, approx 5 minutes.
  2. Add the potatoes, corn and tomatoes and stir.
  3. Add seasonings and vegetable broth and bring to a boil. Reduce heat to medium and cover. Cook for 15-20 minutes until the potatoes are tender.
  4. Add the coconut milk and lime juice and heat thoroughly.
  5. Spoon into individual bowls and top with cilantro.

— Enjoy! —

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Cookies & Cream Pumpkin Trifle

BT Calgary | posted Monday, Oct 2nd, 2017


The flavor and denseness of the pumpkin, combined with the sweetness of the cookies and light texture of the whipping cream is a lovely combination which not only looks beautiful, it’s a hit with all ages. 

— Coutrtesy Teresa Toth —

pumpkin dessert

Ingredients:

  • 2 cans pumpkin pie filling
  • 4 cups chocolate cookies, crushed
  • 4 cups whipped cream (if using real whipping cream you can add 1/2 cup icing sugar if desired)
  • 1 tablespoon pumpkin pie spice

Directions:

  1. Using 4 individual glasses, layer the ingredients as follows: 1/2 cup pumpkin, 1/2 cup cookies, 1/2 cup whipped cream.
  2. Repeat and finish with a sprinkling of pumpkin pie spice. If using a large trifle bowl, increase the amount in each layer to 2 cups or more as needed.

— Enjoy! —

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Green Apple & Almond Stuffing

BT Calgary | posted Monday, Oct 2nd, 2017

The green apple and almonds in this stuffing add extra fiber, protein and vitamin C in addition to fantastic flavor and texture. It works well alongside any white meat.

 — Coutrtesy Teresa Toth —

Ingredients:

  • 8 slices of whole wheat or grainy bread, cut into 1-inch pieces
  • 1/4 cup butter
  • 2 cups onion, diced
  • 2 cups celery, diced
  • 2 cups Granny Smith apples, diced
  • 1/2 cup sliced almonds
  • 1 teaspoon dried oregano
  • 1 tablespoon dried poultry seasoning
  • 1 cup chicken stock
  • Salt & Pepper to taste

Directions:

  1. Preheat the oven to 300 degrees. Place the bread cubes on a baking sheet and bake them in the oven for 5 minutes. Stir and place back into the oven for another five minutes until toasted on both sides.
  2. In a large pan, melt the butter and add the onion, celery, apples, almonds, seasonings and salt & pepper. Saute until the veggies are soft and the almonds are toasted. Approx 10 minutes.
  3. When complete, add the bread to the pot with the veggies and stir. Add chicken stock, a little at a time until the mixture is moistened.

Serve warm on the side of your turkey or stuff into the bird and cook as usual.

— Enjoy! —

Butter Chicken with Rutabaga

BT Calgary | posted Thursday, Sep 28th, 2017

Courtesy Chef Lynn Crawford

Ingredients:

Parsnip Chips

  • 8 cups (2 L) vegetable oil
  • 1 pound (450 g) parsnips
  • Kosher salt and cracked black pepper

Chicken and Marinade

  • 1 cup (250 mL) plain Greek yogurt 3 tablespoons (45 mL) unsalted butter, melted
  • 1 tablespoon (15 mL) lemon juice
  • 1 tablespoon (15 mL) grated peeled fresh ginger
  • 2 teaspoons (10 mL) minced garlic
  • 1 tablespoon (15 mL) chili powder
  • 1 tablespoon (15 mL) garam masala
  • ½ teaspoon (2 mL) kosher salt
  • 1½ pounds (675 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes

Sauce

  • 1 tablespoon (15 mL) unsalted butter
  • 1 tablespoon (15 mL) canola oil
  • 2 tablespoons (30 mL) garam masala
  • 1 tablespoon (15 mL) minced garlic
  • 1 tablespoon (15 mL) grated peeled fresh ginger
  • 1 tablespoon (15 mL) seeded and minced hot green chili
  • 1 tablespoon (15 mL) lemon juice
  • 2 cups (500 mL) diced rutabaga
  • 1 can (28 ounces/796 mL) crushed tomatoes
  • 3 tablespoons (45 mL) honey
  • 1 tablespoon (15 mL) chili powder
  • 2 teaspoons (10 mL) dried crumbled fenugreek leaves
  • 1 cup (250 mL) heavy (35%) cream Kosher salt and cracked black pepper 6 cups (1.5 L) hot basmati rice, for serving
  • Chopped cilantro, for garnish

Directions:

Make the Parsnip Chips

1. Heat vegetable oil in a large pot over high heat to 375°F (190°C). Set a wire rack inside a baking sheet. While oil heats, lay a parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 wide noodle- shaped strips. Rotate parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel any strips. Repeat with remaining parsnips.

2. Gently add a small handful of parsnips to the oil, stirring gently, and fry until lightly browned and crisp, 1 to 1½ minutes. Remove crisps from oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to wire rack and sprinkle with salt and pepper. Repeat with remaining parsnips, heating oil to 375°F (190°C) between batches. Once completely cooled, you can store the chips in an airtight container for up to 3 days.

Marinate and Bake the Chicken

3. In a large bowl, stir together yogurt, butter, lemon juice, ginger, garlic,  chili powder, garam masala and salt until combined. Add chicken and toss to coat. Cover and refrigerate for 2 hours

4. Preheat oven to 400°F (200°C). Line a baking sheet with foil and coat lightly with lightly with cooking spray.

5. Spread marinated chicken in a single layer on baking sheet and bake until cooked through, about 20 minutes.

Make the Sauce

6. While chicken is baking, in a large sauce pan over medium heat, melt butter. Add oil and garam masala and stir-fry 1 minute. Add garlic, ginger, green chili, lemon juice and rutabaga and cook for 5 minutes, stirring occasionally.

7. Stir in crushed tomatoes, honey, chili powder and fenugreek. Bring to a boil, then reduce heat to low. Stir in cream, cover and simmer until rutabaga is tender, about 45 minutes, stirring occasionally.

8. Fold cooked chicken and any accumulated juices into sauce and cook until chicken is thoroughly heated, about 15 minutes, stirring occasionally. Season to taste with salt and pepper.

9. To serve, ladle chicken over basmati rice. Garnish with cilantro and Parsnip Chips and serve immediately.

— Serves 4 to 6 —

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