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Recipes

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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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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Easy Creme Brulee with Toffee Crust

BT Calgary | posted Tuesday, Apr 5th, 2016

creme_brulee

Creme Brulee is a french dessert which can be a little intimidating to create. Traditionally it is made with a custard base and a caramelized sugar top. Making custard from scratch with milk and eggs can be a little bit fussy as overcooking can cause curdling. Likewise the crunchy sugar topping of the dessert is usually done using a blow torch, which not everyone has in their kitchen. This recipe is just as delicious as the original and so much easier to make. The sponge toffee crust is the secret to this dessert as it browns perfectly and gives this recipe the perfect caramel flavor.

Ingredients

  • 1 package vanilla pudding mix
  • 1 can evaporated skim milk
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg
  • 4 inch square of sponge toffee

Directions:

  1. Place the vanilla pudding into a bowl and add the evaporated milk, whipping cream, vanilla and nutmeg.
  2. Whisk for 2-3 minutes.
  3. Pour into individual ramekins and place into the refrigerator for 20 minutes.
  4. Meanwhile set your oven to a low broil.
  5. Place the sponge toffee into a zip bag, and using a mallet, pound it into a fine powder.
  6. Once the custard is set, remove the ramekins from the fridge and place onto a cookie sheet.
  7. Using a small spoon, sprinkle the sponge toffee powder over top into a thin layer.
  8. Place the ramekins into the oven and turn on the light.
  9. Watching carefully so that they don’t burn, brown the tops for 2-3 minutes until the topping is caramelized.
  10. Remove from the oven and garnish with fresh berries if desired.

 

 

Courtesy Theresa Toth, Easy Peasy Eats

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Baked Apple French Toast

BT Calgary | posted Monday, Jan 4th, 2016

Baked Apple French Toast

French Toast is traditionally not very difficult to make but requires a little attention during the cooking. In this recipe, the prep is very minimal as all the ingredients go into one pan at the same time, and because the French Toast is baked instead of fried, you can walk away from it while the oven works its magic.

 

Ingredients:

 

  • 4 slices of multi-grain bread, halved
  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup apple sauce
  • 1 teaspoon vanilla extract
  • 1 tablespoon + of apple pie spice (cinnamon, nutmeg, cloves)
  • Icing sugar to taste

Directions:

 

  1. Preheat your oven to 375 degrees. In a large mixing bowl, combine the eggs, milk, apple sauce, vanilla and spices.
  2. Whisk until fluffy.
  3. Pour 1/3 of the egg mixture into the bottom of a baking dish.
  4. Place bread slices over top and press down to absorb.
  5. Pour the remaining 2/3 of the egg mixture over top and place into the oven.
  6. Bake for 20 minutes until the egg is set and the top of the french toast is lightly browned.
  7. Using a spatula, cut the egg around each slice of toast and remove from the pan.
  8. Serve with a sprinkle of the apple pie spice and icing sugar or use your favorite syrup.

 

Courtesy Easy Peasy Eats easypeasyeats.com

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