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Margherita Tortilla Pizza

BT Calgary | posted Friday, Nov 22nd, 2013


  1. 4 Dempster’s WholeGrains® Ancient Grains Small Tortillas
  2. 1 tbsp (15 mL) Olive oil
  3. 4 tbsp (60 mL) Olivieri® Olive Oil & Garlic Pesto
  4. 2 cups (500 mL) Grated Mozzarella cheese
  5. 1-2 Thinly sliced Roma tomatoes
  6. ⅓ cup (80 mL) Freshly grated Parmesan or Asiago cheese
  7. ¼ cup (60 mL) Fresh basil leaves, torn


  • PREHEAT oven to 425°F (220°C).
  • ARRANGE tortillas on two, parchment paper lined baking trays. Brush both sides with olive oil and prick with a fork.
  • Bake in preheated oven for 5-7 minutes per side or until golden brown.
  • SPREAD each tortilla with pesto sauce and top with Mozzarella cheese, and sliced tomatoes. Sprinkle with Parmesan or Asiago cheese. Return to the oven and bake until cheese has melted, about 8 minutes. Sprinkle with freshly torn basil leaves.

Courtesy Bob Villeneuve, Director of Culinary Innovation and Executive Chef of Maple Leaf Foods

Mexican Tortilla Lasagna

BT Calgary | posted Friday, Nov 22nd, 2013


  1. 1 lb (500 g) Ground beef
  2. 1 Onion, diced
  3. 2 Cloves garlic, minced
  4. 1 (15 oz) Can green enchilada sauce or green salsa
  5. 1 cup (250 mL) Salsa
  6. 1 (15 oz) Can corn, rinsed and drained
  7. 1 cup (250 mL) Canned black beans, rinsed and drained
  8. 2 Tomatoes, diced
  9. 2 tbsp (30 mL) Chopped fresh cilantro
  10. 1 tsp (5 mL) Cumin
  11. 1 tsp (5 mL) Lime juice
  12. Dash of hot sauce
  13. 4 Large Dempster’s®WholeGrains™Ancient Grains Tortillas
  14. 4 cups (1 L) Shredded Tex Mex cheese



  • PREHEAT oven to 350˚F (180˚C). Lightly coat an 8” square (2 L) casserole dish with non stick cooking spray.
  • HEAT a large skillet over medium high heat. Cook beef, breaking up with a wooden spoon or spatula, until lightly browned, about 10  12 minutes. Remove beef from pan with a slotted spoon. Add onion and garlic to same pan and cook until soft and fragrant. Add the next nine ingredients and beef back into the skillet. Simmer 3 4 minutes.
  • SPOON a thin layer of the beef mixture on the bottom of the casserole and place tortillas on top, trim to fit a single layer. Spoon 1/3 of the beef mixture over the tortilla and sprinkle with cheese. Repeat layers ending with the beef mixture and the cheese.
  • BAKE in a preheated oven for 30 40 minutes or until bubbly and heated through. Allow to rest 10 minutes before cutting and serving.

Courtesy Bob Villeneuve, Director of Culinary Innovation and Executive Chef of Maple Leaf Foods.


Turkey and Apple Wraps

BT Calgary | posted Friday, Nov 22nd, 2013

For a tasty twist, add some crumbled Blue or Goat cheese or shredded old Cheddar cheese.


  1. 1 (150g) Package Maple Leaf Prime® Fully Cooked and Sliced Turkey Breast
  2. 1 tbsp (15 mL) Grainy Dijon mustard
  3. 1 tbsp (15 mL) Mayonnaise
  4. 1/4 tsp (1 mL) Freshly ground black pepper
  5. 2 tbsp (30 mL) Sliced green onion
  6. 2 Dempster’s® Ancient Grains Large Tortillas
  7. 1 Tart apple, sliced
  8. 1 cup (250 mL) Lightly packed arugula


  • TOSS turkey, mustard, mayonnaise, pepper and green onion together.
  • DIVIDE turkey mixture between tortillas and top each with sliced apple and arugula.
  • Fold in sides of tortillas and roll up to serve.

Tip: Replace Maple Leaf Prime® Fully Cooked and Sliced Turkey Breast with leftover roasted chicken or turkey.

Courtesy  Bob Villeneuve, Director of Culinary Innovation and Executive Chef of Maple Leaf Foods.

Classic Chicken Fajitas

BT Calgary | posted Friday, Nov 22nd, 2013

Top with shredded cheese, pickled jalapenos, guacamole and salsa if desired. This recipe can easily be doubled for 4 people.


  1. 1 Package Maple Leaf Prime Naturally® Chicken Breast Fillets, halved lengthwise
  2. 1/2 tsp (2 mL) Each chili powder, cumin, garlic powder and freshly ground black pepper
  3. 2 tbsp (30 mL) Oil, divided
  4. 1/2 Red onion, sliced
  5. 1/2 Each green and red bell pepper, sliced
  6. 2 Dempster’s®/POM Orignal Large Tortillas, warmed


  • SEASON chicken with chili powder, cumin, garlic powder, pepper and half the oil.
  • HEAT remaining oil in skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Add onions and peppers. Continue cooking until onions are tender crisp, about 5 minutes.
  • DIVIDE chicken mixture between warmed tortillas. Fold in both edges and roll up to serve.

Courtesy Bob Villeneuve, Director of Culinary Innovation and Executive Chef of Maple Leaf Foods.

Turkey Brining

BT Calgary | posted Friday, Nov 22nd, 2013

SPUD.CA turkey brining recipe for an easy and delicious turkey.

– 6 quarts water
– 2 cups kosher salt
– ½ cup light brown sugar
– 2 tablespoons whole black peppercorns
– 8 bay leaves
– 4 tbsp juniper berries (optional)
– 1 quart ice


  1. To make the brine: Combine the water, salt, sugar, peppercorns, bay leaves and juniper berries in a large stockpot, and bring to a boil. Stir until the solids have dissolved, then remove from heat. Feel free to add in some extra spices here if you wish!
  2. Add the ice and cool the brine to room temperature. Refrigerate until thoroughly chilled – this step is key! If you start brining your turkeys in warm brine, they might begin to cook at an unsafe temperature, so the brine must be cold.
  3. While your brine is cooling, wash your turkeys and prep them. For best results, use two small to medium birds in place of one larger bird. Turkeys should definitely be thawed completely before brining them.
  4. The ideal vessel to use is a cooler as it can be sealed, and it’s big enough so that the whole turkeys can be submerged.
  5. Soak your turkeys overnight, or for about 12 hours, turning them once. Don’t over brine! 12 hours is the magic number. And voila – this brining recipe is simple and will result in tender, juicy turkey meat with plenty of flavour throughout.

Courtesy: http://www.spud.ca


Savoury Apple Pie

BT Calgary | posted Tuesday, Nov 12th, 2013

serve with pork chops

puff pastry dough
8 cups peeled and sliced tart apples
1 cup light brown sugar, packed
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon cinnamon
1 teaspoon spice mix (nutmeg, clove, star anise, cardamom)
1 tablespoon unsalted butter
1 egg whisked for brushing
sugar/salt for sprinkling

-In a sauce pan, melt butter and add sugar and spices. Allow sugar to dissolve into the butter and tip in apples, and lemon. Saute until apples are tender.

-Cool apple filling. Spread the filling in the center of the puff pastry, and top with another piece of pastry. Pinch the sides together, and brush with egg wash. sprinkle with salt/sugar mixture.

-Bake in a 350 degree oven until golden, approximately 20 minutes.

Courtesy Liz Gagnon, Executive Chef The Bison + Bear St. Tavern: The Bison + Bear St. Tavern

Broek Acres Pork Chop

BT Calgary | posted Tuesday, Nov 12th, 2013

With savory apple pie, calvados jus and chef vegetables.


1 pork chop
salt and pepper
1 tablespoon oil

Remove pork chop from the refrigerator, and allow to rest until it comes to room temperature. Season with salt and pepper.

Heat a cast iron pan, until smoking. Add oil, then add pork chop. Cook until deeply caramelized on both sides, approximately 10 minutes.

Remove from pan, and allow to rest for about 6 minutes.

heirloom carrots
green beans
rainbow swiss chard

1 tablespoon butter
salt and pepper

Bring a pot of salted water to a boil, add vegetables and cook until tender. Transfer vegetables to a pan with melted butter, season with salt and pepper and finish with herbs.

Courtesy Liz Gagnon, Executive Chef The Bison + Bear St. Tavern: The Bison + Bear St. Tavern

March Hare’s Ginger-Carrot Sandwiches

BT Calgary | posted Monday, Oct 21st, 2013

The March Hare gets around underground by rooting out carrots. He sometimes finds himself in faraway tunnels where he simply goes mad for all the exotic roots—like ginger. Fancy them both in a sandwich?

canola or olive oil, for cooking
2 green onions, finely chopped
1/2 jalapeño pepper, seeded and finely chopped (optional)
1 Tbsp (15 mL) grated fresh ginger
1 garlic clove, crushed
1 cup (250 mL) grated carrots
1 small tomato, chopped
1 tsp (5 mL) curry powder or paste
salt to taste
1/4 cup (60 mL) chopped fresh cilantro
1/2 pkg (4 oz/125 g) cream cheese, at room temperature
1/4 cup (60 mL) tahini (sesame seed paste) or peanut butter
8 slices sandwich bread, toasted if you like

In a heavy skillet, heat a drizzle of oil over medium-high heat. Add the onions, jalapeño (if using), ginger and garlic and cook for 3 to 4 minutes, until soft. Add the carrots, tomato and curry powder and cook for 3 to 4 minutes longer, until the vegetables are just getting soft and the extra moisture has cooked off. Season with salt and stir in the cilantro; set aside.

Spread half the slices of bread with the cream cheese and the rest with the tahini. Top the cream cheese slices with some of the carrot mixture, spreading it to the edges. Place the tahini slices overtop. Trim the crusts (if you wish) and cut the sandwiches into quarters, squares or fingers.

Makes 16 finger sandwiches

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