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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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Dempster’s Sundried Tomato Bagel ‘Toad in the Hole’

BT Calgary | posted Tuesday, Jul 28th, 2015

Courtesy Dempsters.ca


  •         4 Whole               Dempsters’ Sundried Tomato Bagels (halved)
  •         2 tbsp                    Unsalted butter
  •         8                             Eggs
  •         ½ tsp                    Salt
  •          ½ tsp                   Pepper (fresh ground)
  •         ½  cup                  Cream  cheese


  1. Preheat oven to 400 degrees.
  2. Enlarge holes to 1 inch in diameter in your bagel (this is easier once halved).
  3. Butter centre cut of bagel.
  4. Place bagel halves buttered side down in medium high frying pan until golden brown (approx 2 minutes).
  5. Once golden brown transfer all of the bagel halves cut side down on to a parchment lined baking sheet.
  6. Break an egg into center of each bagel half and season with  salt and pepper to taste.
  7. Finally place a ‘dollop’ of cream cheese over each egg and place eggs in preheated oven for approximately 10 minutes or until eggs are to your preferred doneness.


Chef’s Tips:                 Base of hole can also be filled with sausage, spinach or bacon before adding the egg.   A pre-toasted bagel spread with cream cheese topped with cooked sausage patty pressed with plate can be topped with a already fried egg.

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Noble Waffles

BT Calgary | posted Wednesday, May 6th, 2015


Mom’s Best Meals: Noble Waffles

Courtesy Chef Michael Noble of thenashyyc.com and notabletherestaurant.ca and adapted from Five Roses cookbook.



  • 2              Cups       flour ~ all purpose
  • 3              Tsp        baking powder
  • 1              Tsp        salt
  • 3              Tsp       sugar
  • 2              Cups       milk
  • 3              pc         egg yolk
  • 5              Tbsp       vegetable oil
  • 3              pc         egg white



  1. Place all dry ingredients from the first section into a large mixing bowl, stir to combine.
  2. In a separate bowl place all wet ingredients from the second section of the recipe.
  3. Using a hand whisk combine all of the wet ingredients.
  4. Form a well in the centre of the dry ingredients, pour the wet ingredients into the well. Stir the ingredients together from the inside out only until a batter is formed. Set aside for 5 minutes while you whisk the egg whites.
  5. Whip the egg whites until soft peaks form.
  6. Fold the whipped egg whites into the batter, leave a few pieces of the whipped whites visible, don’t overmix at this point as air will escape and the waffles will be heavy.
  7. Preheat a waffle iron.
  8. Place a spoonful of the batter on the iron and close.
  9. Cook the waffle until the steam stops rising, or until desired doneness is achieved.
  10. Eat the waffle immediately when it is light, crispy and fluffy.



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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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Breakfast Tamales

BT Calgary | posted Monday, Mar 2nd, 2015

Fresh Corn Tamales, With Roasted Pasilla Peppers , Bacon , Cheddar and Fried Quail Egg

hot tamal

Basic Fresh Corn Tamale Batter
Yield : Makes 16 Tamales


  • 4 cups Frozen Corn Kernels
  • ½ Cup White Onion
  • 1.5 Cup Chicken Stock
  • 1.25 Cup Butter Melted
  • 2 Cup Corn Meal
  • 1 tbsp Shortening
  • 2 Tsp Garlic Chopped
  • 1 tsp Salt
  • 1tsp Pepper
  • 1 tsp Sugar


    1.  Blend in Robocoupe
    2. Steam 12 mins and hold as required


Courtesy Eldorado Barbecue Lounge

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BT Calgary | posted Tuesday, Jul 22nd, 2014

Berry Delicious Potato Salad_480

Classic summer yellow fleshed potato salad, bound with a creamy hard-boiled egg dressing, elevated with the addition of assorted berries and arugula for an unexpected twist. Chef’s Tip: There are many varieties of yellow-fleshed potatoes. They have a wonderful flavour and texture, perfect for potato salad. Look for Yukon Golds, Agria and Kennebec potatoes – all of these are perfect for this salad.


Preparation time: 15 minutes

Cooking time: 20 minutes

Yield: 8 servings



  • 5 medium yellow-fleshed potatoes (about 2 lbs/1 kg)
  • 2 hard cooked eggs, peeled
  • ½ cup (125 mL) mayonnaise
  • 1/3 cup (75 mL) 35% whipping cream
  • ¼ cup (60 mL) sour cream
  • 2 tbsp (30 mL) Dijon mustard
  • 1 tbsp (15 mL) fresh lemon juice
  • 4 green onions, green parts only, thinly sliced
  • ¼ cup (60 mL) loosely packed, thinly sliced fresh mint
  • Salt
  • 2 cups (500 mL) mixed berries (such as, blueberries, strawberries, blackberries, raspberries)
  • 1 cup (250 mL) firmly packed baby arugula leaves, stems removed
  • 1 tbsp (15 mL) balsamic vinegar




  1.  Scrub potatoes and dice into ¾-inch (2 cm) pieces. Cook in large pot of salted water until tender. Drain well; let cool slightly.
  2. Meanwhile, in a large bowl, mash eggs with a fork. Whisk in mayonnaise, whipping cream, sour cream, mustard, lemon juice, onions, and mint, until creamy. Add warm potatoes to dressing; season to taste with salt. Cover and refrigerate until serving.
  3. To serve, in a medium bowl toss berries, arugula and balsamic vinegar; reserve some of the berries and arugula. Fold berry mixture into potato salad. Serve in a bowl or on a platter; garnish with reserved berries and arugula.


Nutritional Information

Per serving

Energy: 271 Calories

Protein: 5 g

Carbohydrate: 26 g

 Courtesy Chef Michael Allemeier

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