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Southern Fried Chicken

BT Calgary | posted Monday, Apr 13th, 2015

Southern Fried Chicken

(yields 4 portions)


Day Before

  • 1 Chicken, Cut into 8 pieces
  • 1 L Buttermilk
  • 2 Tbsp. Blackening Spice

Mix all ingredients together in reseal able container. Marinate in mixture for 12 hours minimum and 16 hour maximum.

Flour Dredge

  • 1 ½ C All Purpose Flour

1 Tbsp. each for the following:

  • Black Pepper
  • Ground Cumin
  • Dried Oregano
  • Onion Powder
  • GarlicPowder
  • Cumin
  • Chili Powder
  • Paprika
  • Thyme
  • Cayenne
  • Pepper
  • Dry Mustard
  • Tarragon
  • 2 Tbsp. Salt, Kosher Preferred

Combine all ingredients and mix well.


  • 8 Marinated Chicken Pieces
  • 4 Egg, Whites, Whipped till frothy
  • Flour Dredge



  1. Pre heat deep fryer to 325F or shallow fry in cast iron pan at approximately same temperature.
  2. Starting with the flour mixture dip chicken pieces first in flour dredge covering evenly, then into the whipped egg white, then back into flour dredge and finally place in hot oil.
  3. Continue frying chicken until golden brown and an internal temperature of 170F is reached, drain on paper towel and enjoy.
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Chicken and Avocado Butter Lettuce Wraps

BT Calgary | posted Wednesday, Jan 21st, 2015

Melon_salad_chickenChicken and Avocado Butter Lettuce Wraps


  • 2 avocadoes cut into bite size pieces
  • 1 head of butter lettuce (AKA Boston or Bibb lettuce)
  • 2 fresh tomatoes, diced
  • 1 shallot, thinly sliced
  • ½ lemon or lime
  • parmesan, coarsely grated
  • ½ breast of fresh chicken
  • Your Favourite Nonna Pia’s Balsamic Reduction


1. Place washed and dried lettuce leaves on a platter 2. Dice chicken into bite sizes pieces and panfry with seasonings of your choice
3. Mix avocado, cooked chicken, tomato and shallots in small mixing bowl…season with salt and pepper and a squeeze of citrus
4. Scoop mixture into lettuce leaves
5. Sprinkle with parmesan
6. Drizzle with Nonna Pias Chili Lime Reduction and serve

Courtesy Chef Norm Strim, Nonna Pia’s Balsamic Reductions

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20 Minute Meal: Rotisserie Chicken Salad

BT Calgary | posted Monday, Sep 29th, 2014

Rotisserie / Roasted Chicken Salad with Warm Pear & Grainy Mustard Vinaigrette

Rotisserie / Roasted Chicken Salad with Warm Pear & Grainy Mustard Vinaigrette



  • 1 store bought rotisserie chicken (or chicken leftovers if available)
  • 1/4 cup toasted almonds
  • 1/2 head butter leaf lettuce
  • I head baby romaine lettuce
  • I/2 bulb chopped fennel
  • Freshly shaved Parmesan. About (20gm)
  • Sliced chives for garnish


  • 1 under ripe Bartlett pear
  • 1/2 cup red wine vinegar
  • 4 tbsp water
  • 2 tbsp maple syrup
  • 1 tbsp grainy Dijon mustard
  • 1/2 cup extra virgin olive oil
  • Salt and pepper


  1. Pull chicken apart into bite size pieces and put all salad ingredients together in a bowl.
  2. In a hot sauté pan, quickly caramelize the diced pear in 1 tablespoon olive oil.
  3. Deglaze pan with water and red wine vinegar.
  4. Add the mustard and maple syrup.
  5. Reduce to a simmer and cook one or two minutes until reduced by half.
  6. Swirl in olive and season to taste.
  7. Let stand and keep warm.
  8. Whisk the vinaigrette together again just before pouring over the salad.


Courtesy Grant Parry, Executive Chef at Bocce.


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Honey & Soy Glazed Chicken and Trout

BT Calgary | posted Friday, Jun 6th, 2014

It’s BBQ Friday! Chef  Elysia Vendenhurk of Three Farmers Camelina Oil shows us a delicious twist on the traditional  marinade.


  • 8 chicken drumsticks  OR  24oz fillet of steelhead trout
  • 3 tbsp honey
  • 3 tbsp brown sugar
  • 3 tbsp soya sauce
  • 2 tbsp roasted garlic and chili camelina oil
  • salt and cracked pepper
  • 1 lemon, wedged


For the chicken:

  1. Whisk together the honey, sugar, soya and camelina oil. Place the chicken in a ziploc bag. Put 4-5 tablespoons of the glaze aside and pour the rest over top the chicken.
  2. Shake and massage the drumsticks to ensure the glaze is well distributed. Place in the refrigerator to marinade for approximately 2 hours. Pre-heat the grill and place chicken directly onto the grill.
  3. Halfway through the cooking period (approx. 10 min) brush the glaze that was set aside onto the drumsticks and continue to cook, this will add to the caramelization of the glaze.
  4. Once cooked, squeeze fresh lemon over top and serve.

For the Steelhead Trout (skin on):

  1. Rub the flesh side of the trout with the glaze and let sit approximately 20 minutes.
  2. Pre-heat the grill and brush the skin side of the fish lightly with camelina oil.
  3. Place the fish on the grill, skin side down.
  4. Grill on medium heat, with lid closed, for approx. 8 min.
  5. Brush the remainder of the glaze onto the trout and cook an addition 8-10 minutes or until done.
  6. Squeeze fresh lemon over top and serve.

Tip:  To test when fish is cooked, press lightly on the thickest part of the flesh and if it flakes away from itself easily it is done.


Courtesy Chef  Elysia Vendenhurk of Three Farmers Camelina Oil


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Parmesan Crusted Chicken

BT Calgary | posted Wednesday, May 7th, 2014




1/2 cup (125 mL) Hellmann’s Real Mayonnaise
1/4 cup (60 mL) grated Parmesan cheese
4 boneless skinless chicken breasts
(575 g or 1 1/4 lbs)
1/8 tsp cayenne pepper
4 tsp fine bread crumbs or Italian seasoned bread crumbs




  1. Preheat oven to 425°F (220°C).
  2. Combine Hellmann’s Real Mayonnaise with Parmesan in a small bowl.
  3. Place chicken on baking sheet, smooth side up, and lightly sprinkle with cayenne pepper.
  4. Evenly top chicken with mayonnaise mixture, then sprinkle with bread crumbs.
  5. Note – Fine bread crumbs look terrific, but if you want a darker golden-brown colour use Italian seasoned bread crumbs.
  6. Bake 20 minutes or until chicken is thoroughly cooked.

Serves 4


Courtesy Expert Meal Planner Sandi Richard. For more recipe ideas visit Hellmanns.ca

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