We’ve Moved!

Hello loyal followers, if you have been going to http://www.bsinthekitchen.com when visiting our site, then keep doing what you are doing! But for those who have been going to bsinthekitchen.wordpress.com, we have now moved to a self hosted wordpress.org blog, so that means we will no longer be posting on this one.

No worries though, still the same old blog you’ve grown to love!

Come visit us at


Don’t forget to to bookmark the new web address!



Eggs Benedict

Eggs Benedict

  • English muffin
  • Back Bacon
  • Tomato
  • Poached Eggs
  • Salt & Pepper
  • Bocconcini Mozzarella
  • Hollandaise Sauce (From Closet Cooking)
  • Dill

Here is an easy breakfast to make, that tastes and looks great. You can cook the hollandaise from scratch (which is the toughest part of the breakfast) or relieve some stress and use something like Knorr’s Hollandaise Sauce (which is highly recommended by Cathy Orr!). Once you’ve talked the Hollandaise, the rest is easy! Boil a pot of water with 2 tablespoons of vinegar, which will help prevent the eggs from breaking. While you are waiting for the water to boil, crack all of your eggs into a bowl. Once the water is boiling pour the eggs into the water and slowly stir them around. Once the eggs are in the boiling water they should only take about 3 minutes to cook and that’s it!

You can cook the back bacon in a separate pan, as well as some cherry tomatoes, which i also added the mozzarella to and let melt. Once everything is done, just butter your English muffin; place the back bacon, tomato, mozzarella, egg and then hollandaise sauce. You can add some salt and pepper as well as some dill or any other kind of garnish that strikes your fancy!

This is a classic breakfast. Easy to make and looks great once you plate it!

– Bob

Steak & Goat Cheese Stuffed Portobello Mushrooms

So here is something i’ve never cooked before…Portobello mushrooms! Let me tell you, this will not be our last encounter! They were deeelish.

So let’s start things off with what you are gonna need:


  • 1 cup of Quinoa
  • 6 Portobello Mushrooms
  • 2 Striploin Steaks
  • Goat Cheese
  • Garlic salt
  • Kraft Mozzarella Cheese
  • Balsamic Vinagrette
  • Red Peppers
  • Tomatoes
  • Salt & Pepper
  • Onion
  • Parmesan Cheese

Now as typical, I’m awful with exact quantities and following recipes, so you are just going to have to let your instincts guide you (I hope they’re good!) as to how much of each ingredient you want.


Scrape the insides of the mushrooms out and into a large bowl, spread balsamic vinegar on the inside of all the mushrooms. Begin cooking the quinoa with 3 cups of water (add more if necessary). Season the steaks however you would like, cook them on the barbecue so they are rare to medium rare (as they will cook further once in the mushrooms), alternatively you could also cut them into strips before cooking and pan fry them. While the steaks are cooking also roast the red peppers, onions and tomatoes on the barbecue.

Once the quinoa is done, mix it into the bowl with the scrapings from the mushrooms, adding salt and pepper as well as garlic powder to taste. Cut up the tomatoes, onions and red peppers and add them to the mixture. Also add parmesan and mozzarella cheese to the mixture.

Take each mushroom and place shredded mozzarella on the inside of the mushroom, add the quinoa mixture, then cut the steak into slices and lay on top of the quinoa. You could also cut the steak into chunks and just add it directly to the quinoa mixture and have everything combined together. Once the steak is placed in the mushroom add a thick slice of goat cheese on top, and then cover with more quinoa mix and top with shredded mozzarella. Barbecue for 5-10 minutes on medium until all the cheese is melted.

(As you can see, the small ones near the front are a little bit flat, so the tinfoil cups are useful to help them keep there shape)

When cooking on the barbecue it would have been useful to make little cups out of tinfoil to surround the outside of the mushrooms, as some of them had trouble holding their form once the cooking began.

I urge you guys to try out some portobello mushroom recipes, they are a fairly versatile and a nice switch from regular dinner items!

– Bob

Barbecue Ranch Chicken Wings

Hey everybody it’s me again!

So I bought some chicken wings and had to decide how I was going to go about cooking them. Since I was having a hankering for ranch, barbecue ranch wings it was going to be! Now as usual when I cook I kind of just freestyled it, so you should also add your own twist if you go about cooking this recipe!

Flour Mix

  • 1 Cup Flour
  • 3 Tbsp Chicken Spice (Whatever you like to use)
  • 1 Tsp Garlic Salt
  • Salt & Pepper to taste

Barbecue Ranch Sauce

  • 1 Cup Ranch
  • 5 Tsp HP Sauce (Use whatever BBQ sauce you prefer)
  • 1 Tsp Mustard
  • 1 Tsp Tabasco
  • 1 Clove of Garlic

For the first part of this recipe mix the flour with the other ingredients, spray your wings with PAM or you could drizzle them with olive oil if you’d like and then cover them in the flour mix and cook in the oven at 400°F for 30 minutes and flip and cook for another 20 minutes.

While the wings are cooking start putting together the ranch sauce. I had six chicken wings and this was just enough to cover the wings to my liking. To make the sauce, just put it all together in a sauce pan and heat on low so everything mixes together nicely. I also added a clove of garlic into the sauce as I was cooking to add some extra flavour. On a side note, if you dislike mustard feel free to discard it from the recipe, I just put it in there for an extra kick.

Once the wings are done in the oven, throw them into a large pan or wok on the stove at medium to high, add the sauce and stir til everything is covered. You can also use a microwave for this, that is easier if you have it in a Microwave stand with storage, so moving it around is not hard work.

Now whenever I start throwing things together randomly, it’s always a risk as to whether it is gonna be good or not. All with the help of the best propane grills. Now i was only planning on having two of the wings, but ended eating four. So I guess that means they were good…or I just have poor self control when it comes to food. I’d say both of those sound about right. So what i’m trying to say, is these were wonderful!

(Sexy pose hey?)

Try em for yourself!

– Brother Bob

Caramelized Apple & Pork Panini

We have one more recipe from the pork roast that we could a few weeks ago that we have forgotten to post! It’s quick and simple, just apples, cheese and pork.

Oh yeah. Don’t forget to vote for us in the:

Maple Leaf Prime Pork Recipe Contest


For the panini, I used some sourdough bread, buttered the outside of both pieces. Caramelized some apples with some brown sugar in a pan, put them as well as some cheese and pork into the sandwich and grilled it up!

This was a very tasty way to enjoy some leftovers! I am a big fan of caramelized apple and grilled cheese sandwiches, so adding the leftover pork was a no brainer!

– Bobby D

Raspberry Mojitos

Here is a quick and easy mojito modification!

This was the perfect way to enjoy some fresh raspberries (as well as some strawberries) from our garden in a delicious beverage!


  • 3-4 Mint Leaves
  • 1-2 Shots of white rum
  • 2-3 Tsp Sugar (Although sugar cane extract is preferable)
  • 8-10 Raspberries
  • 1/2 Lime squeezed
  • 2 Ice Cubes
  • Club Soda


Muddle (mash) the mint, raspberries and sugar, then add ice, rum and club soda and you have yourself a tasty mojito!

We also took some fresh strawberries and added them to this recipe for Strawberry-Raspberry Mojitos, which were even better than the plain raspberry ones!


– Bob

Lactose Free Potato Soup

A friend recently asked if I could develop a creamy soup, but make it lactose free. I thought it was an interesting challenge, so off to the grocery I went to pick up some ingredients that were lactose free. I should also mention this is the inaugural dish that I’ve made in my new kitchen! 🙂 I’m quite happy that this recipe turned out, so let’s get to it:

  • 1 Yellow Potato (grated)
  • 1 tsbp Olive Oil
  • 1 tsbp Dehydrated Parsley
  • 1 tbsp Fleischmann’s Lactose Free Margarine (can be found at Sobey’s)
  • 2 cups plain Soy Milk (make sure you don’t get vanilla!!)
  • 1/2 cup Corn Niblets
  • 1/2 cup Mushrooms
  • 2 tsp Dehydrated Onions
  • 1/2 cup warmed soy milk – stir in 1/2 tsp corn starch til completely smooth – add to soup
  • 1 potato cubed (you can microwave them for 4 minutes before adding to the soup to soften them up & shorten cooking time)
  • 1/4 tsp paprika

The soup is pretty simple to make, combine all ingredients and stir over a medium heat for approx. 30 mins. Just make sure to add your cubed potatoes last. Feel free to add more/less spices to suit your taste!

I hope this recipe can fill the craving for something creamy for those who have a lactose free diet! If anyone else has any other dietary restrictions and are looking for a new recipe, feel free to leave a comment below and we’ll see if we can muster something up!


The Adventure of Salted Caramels

Dear BS’ers,

I come to you with news of defeat and news of triumph. The case: Salted Caramels. Last week, I was on the hunt for a goodie that would put a smile on someone’s face and also be mail worthy (i.e. Fit into a small package and be able to stay fresh and tasty for at least four days). I also wanted something a bit out of the norm – everyone has had homemade cookies, but how many people have had homemade salted caramels? So obviously, these little caramels quickly became my weapon of choice.

Now…. I should be honest here, I had to try this recipe THREE, yes, THREE times to get it somewhat right (still wasn’t perfect, but close enough). It required burning the first batch into a nice, hazelnut color of black death, the second batch being a bit more caramel colored, but being as rock hard as my abs ;), a quick trip to the grocery store to restock on ingredients to make the third batch and fiiiinally… the third batch turned out okay! THANK THE COOKING GODS!!! Martha, Julia & Rachel – I love you guys for pulling me through this one!

Let’s get to the recipe:

  • 2 cups White Sugar
  • 2 cups Heavy Cream (I used whipping cream) – I also used a tad more than 2 cups on my third attempt
  • 1 cup light Corn Syrup
  • 1/2 tsp Fleur De Sea Salt
  • 5 tbsp Butter
  • 1 tsp Vanilla
  • Extra Fleur De Sea Salt for topping the caramels

1. Cover a 9×9 glass baking pan with parchment paper
2. Combine sugar, syrup, salt, vanilla and 1 cup of cream in a deep pot. Stir continuously and bring to a boil over medium heat. Once it’s boiling add the remaining cream slowly. I tried to add it in a swirling motion.
3. Reduce to a low boil for 5-6 minutes without stirring. (it will bubble a lot at this point, but don’t worry too much, just make sure you have a deep pot).
4. Add butter chunks, one tablespoon at a time & evenly dispersed throughout the pot. Boil to 242°F. This will take 30-45minutes. Around this time your caramels will turn a golden brown. When they reach 242°F (they should be a nice light caramel color as well), pour into the parchment pan. Let sit till firm. The caramel should be nice and soft – a good chewy texture.
5. Sprinkle with Fleur De Sel Sea Salt (even normal sea salt will work fine). I picked up some Fleur De Sel Sea Salt from Sobey’s – try not to choke over the price, it’s definitely worth the unique taste.

**Note, you will need a good candy thermometer for this recipe – you can get them at Wal-Mart. I think mine wasn’t working. After the third time, I started to know what to look for and just based it off of timing of the recipe and the color of the caramel (don’t let it get an amber brown, just a nice light caramel color).**

Cut into your desired size, cut out a strip of wax paper, wrap the little caramel and set to the side. Continue for the remaining 105 caramels, pack into a cute little box, ask roomie for mailing address, do a mad dash to the Post Office before running to a wedding, check tracking number online, tracking number doesn’t register…have a mild moment of panic, talk to friend…package arrived, breathe, now wait for the consumer to get home, consumer finds package. Smile.

This fab little recipe was adapted from the Indecisive Baker.

Pork Taco Wraps

As another continuation from the Maple Leaf Prime Pork Roast recipe, we bring you the easy & delicious: Pork Taco Wrap. These little suckers take about 1.5 minutes to make if you have left over pork. This is what we included in ours:

  • Slices of left over pork
  • Marble Cheese (shredded)
  • Tomatoes (diced)
  • White Onion (diced)
  • Lettuce
  • Any sauces of your choice
  • Dempsters Whole Grain Tortilla Soft Shells

Combine all together and place in a thin line on the tortilla shells. Roll & eat!

Arriba BS’ers!!


Coffee Rubbed Pork Ribs

Here is the first of two posts using the FREE RIBS we got with our coupons from participating in the Maple Leaf Prime Pork Recipe Contest (<— click there and vote for our recipe!!). I really was unsure how I wanted to do the ribs, so I cut them in half and decided to try two recipes. The first being coffee rubbed ribs, because I love coffee and I wanted to try a dry rub.

First things first, preheat the oven to 375° F and cook the ribs in about one inch of water with the meatier side facing up for an hour. Once this has been done, put some olive oil on the ribs and coat it with the rub.

Coffee Rub

  • 2 Tbsp Paprika
  • 2 Tbsp Dark roast coffee
  • 1 Tbsp Seasoning (I used a Caribbean Rub)
  • 2 Tbsp Brown Sugar
  • 1 Tsp Chili Powder
  • Salt & Pepper to taste

Once the ribs are thoroughly coated, put them on the barbecue off of direct heat. I placed the ribs in the middle of the barbecue, with the middle burner off and the two side burners on medium-high heat and cooked the ribs for about 15 minutes.

The ribs were very tender and while I enjoyed the dry rub, the real treat came with the Teriyaki Ribs, which were AMAZING (personally, I just think it’s more fun eating ooey gooey ribs that make a mess!).

Check out the Teriyaki ribs in the next post!

– Bob