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Recipes

Inspired by British Columbia: The Grouse Mountain Power Burger

BT Calgary | posted Monday, Jun 9th, 2014

last burger

Bick’s Signature Burger Creations: Chef Matt Basile, owner of the Fidel Gastro food truck, uses the diversity of the Canadian palate to create signature burger recipes, with help from Bick’s®. Inspired by Canada’s natural beauty and unique regional cuisines, his delicious flavour combinations will tempt the taste buds for a favourite summertime fare – the burger.

Prep Time: 5 minutes
Makes: 1 burger
Freezing: not recommended

Ingredients

  • 1 thin hamburger bun, toasted
  • 1 tbsp (15mL) Bick’s® Hot Pepper Relish
  • 1 tbsp (15mL) mayonnaise
  • 2 Bick’s 50% Less Salt Garlic Baby Dill Pickles, sliced
  • 1 cooked veggie burger, topped with melted Havarti cheese
  • 2 slices avocado
  • 1 slice red onion
  • 2 slices Bick’s Sliced Beets
  • Alfalfa sprouts or pea shoots

Method

  1. Top bottom bun with relish, mayo and pickles. Top with burger and remaining ingredients.
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Inspired by Ontario: The Muskoka Breakfast Burger

BT Calgary | posted Monday, Jun 9th, 2014

egg burger

Bick’s Signature Burger Creations: Chef Matt Basile, owner of the Fidel Gastro food truck, uses the diversity of the Canadian palate to create signature burger recipes, with help from Bick’s®. Inspired by Canada’s natural beauty and unique regional cuisines, his delicious flavour combinations will tempt the taste buds for a favourite summertime fare – the burger. He’ll also share helpful tips to keep the grill (and appetites!) full.

Prep Time: 5 minutes
Makes: 1 burger
Freezing: not recommended

Ingredients

  • 1 Ciabatta bun, toasted
  • 2 Bick’s® Sandwich Savers® 50% Less Salt Tangy Dill Pickles
  • 1 cooked beef burger
  • 1 slice tomato, grilled
  • 1 slice back bacon, grilled
  • 1 egg, fried, sunny side up

 

Method

  1. Place pickles on bottom bun and top with burger and remaining ingredients. Enjoy!

 

Courtesy www.fidelgastro.ca

Inspired by Alberta: Stampede Sliders

BT Calgary | posted Monday, Jun 9th, 2014

Bick’s Signature Burger Creations

Prep Time: 5 minutes
Makes:  1 burger
Freezing: not recommended

Ingredients

  • 1 slider bun, toasted
  • 1 tbsp (15mL) BBQ Sauce
  • 1 tbsp (15mL) Bick’s® Zesty Onion Relish
  • 1 small, cooked beef burger topped with cheddar cheese, melted
  • Bick’s Hot Pepper Rings
  • Bick’s Yum Yum® Sweet Pickles
  • 1 tsp (5mL) finely chopped onions
  • 1 fried Bick’s Garlic Baby Dill Pickle, for garnish

Method

  1. Spread bottom bun with BBQ sauce and relish. Top with burger and remaining ingredients. Garnish with fried pickle.
  2. Tip: to fry pickles, quarter Bick’s Garlic Baby Dill Pickles, toss in flour seasoned with chipotle chili powder, dip in egg and dip in seasoned breadcrumbs.Fry in oil on all sides until crispy.

Courtesy  www.fidelgastro.ca

Watch the segment!

Roasted Potato Medley

BT Calgary | posted Friday, Jun 6th, 2014

A delicious side dish for any meal, but we like it the most with BBQ! Chef Elysia Vendenhurk of Three Farmers Camelina Oil !

 

Ingredients

  • 1lb baby potatoes, halved
  • 1 yellow onion, diced large
  • 1 fennel bulb, wedged or diced
  • 3 garlic cloves, peeled and smashed
  • 3 tbsp roasted onion & basil camelina oil
  • salt and pepper to taste

Method

  1. Preheat the grill. Toss all the vegetables and potatoes in a bowl with the camelina oil.
  2. Season with salt and pepper.
  3. Fold securely into tin foil with 1 or 2 small air holes and place directly on the grill.
  4. Flip and rotate throughout the cooking period.
  5. Grill for 25 minutes or until potatoes are fork tender.

 

Courtesy Chef Elysia Vendenhurk of Three Farmers Camelina Oil

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.

Ingredients

  • 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

Method

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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Oven-roasted burgers in 20 minutes

Cityline | posted Thursday, Jun 5th, 2014

Love the burger but hate using a BBQ? Sandi Richard shows us how to craft a drool-worthy BBQ-quality burger using your own oven.

Oven roasted burgers in 20 minutes

Ingredients:

  • 1/3 cup salt
  • 2 lbs (900 g) extra lean ground beef
  • 1 pot Knorr Homestyle Stock beef
  • 1 Tbsp (15 mL) Worcestershire sauce
  • Fresh ground pepper
  • 1/2 of an onion (optional)
  • 2 Tbsp bacon bits (optional)
  • 1/4 cup grated cheddar (optional)
  • 6 buns

Method:

Preheat oven to 475 F (220 C). Line a baking sheet with foil. Spread salt over foil, then place a cooling rack over top. (The salt sops up the oil that drizzles from the burgers. You don’t end up with heavy smoke from the high temperature.)

Break up Knorr Homestyle Stock with a fork in a medium size mixing bowl. Add beef, Worcestershire and pepper. Mix until well combined. (I just use my hands.) Loosely form 6 burgers and place on cooling rack. Place pan in centre of preheated oven. Set timer for 15 minutes.

Optional: Slice onion into round discs. When timer rings, place an onion disk on each burger and top with a few bacon bits. Return to oven and reset timer for 5 minutes. When timer rings again, top with cheese, turn oven off, but leave burgers in. Toss buns into oven on lower rack for 2 minutes.

By the time you take out your condiments, the buns will be warm and the cheese will have melted. YUM!

Makes 6 burgers

Courtesy Sandi Richard

www.cookingfortherushed.com

@sandi_richard

Whole Wheat Macaroni Summer Picnic Salad

BT Calgary | posted Tuesday, Jun 3rd, 2014

Serves 5

Ingredients

  •  1 pkg (375 g) Catelli® Healthy Harvest® Macaroni
  • 1 can cooked black beans, strained and rinsed
  • 2 cups (300 g) corn kernels, canned and strained or frozen and thawed
  • 2 red bell pepper, diced small
  • 2  avocado, diced
  • 2 cups (300 g) fresh blueberries

Dressing

  • 1  cup (200 ml) fresh low fat plain yogurt
  • 1  fresh lemon, juiced
  • 10 sprigs  fresh cilantro chopped
  • 1/2 tsp  cumin powder
  • pinch of salt to taste
  • Fresh cilantro sprigs

Method

  1. In salted boiling water, add the Catelli® Healthy Harvest® Macaroni and cook to tender, about 13 minutes (for a salad dish, the pasta is better if it is cooked tender) and chill in the fridge.
  2. In a bowl, add the corn, diced bell pepper, beans, diced avocado and blueberries. Toss lightly to mix.
  3. Add the chilled, cooked pasta.
  4. Mix all the dressing ingredients in a separate bowl and season to taste. Add dressing to the pasta and toss lightly. Garnish with cilantro sprigs and serve cold.

Tip:

To remove the avocado from the skin, score all the way around and split avocado. With the sharp edge of a knife, gently hit the seed and twist to remove. Place a spoon between the skin and the pulp and scoop it out following along the skin. To use any left over salad. Add a 300ml can of tomato sauce to it and mix. Put it in a casserole pan and top with grated cheese and bake in a 350 degree oven for 20 minutes.

Chef David Flegel, Hyatt Regency Hotel, Calgary

Jelly Donut Ice Cream Bowl

BT Calgary | posted Monday, Jun 2nd, 2014

Prep Time: 5 minutes

Makes: 1 sundae

Ingredients

  • ¼ cup (50 mL) chopped strawberries
  • ¼ cup (50 mL) Smucker’s Sundae Syrup Strawberry Flavoured Syrup
  • ¼ cup (50 mL) chopped glazed donuts
  • ½ cup (125 mL) strawberry ice cream or frozen yogurt
  • Whipped cream
  • Icing sugar
  • Additional strawberries for garnish

Directions

  1. Combine strawberries and strawberry syrup.
  2. Top ice cream with donuts and strawberry topping.
  3. Garnish with additional strawberries and icing sugar.

 

Courtesy Smucker’s

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