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- English muffin
- Back Bacon
- Poached Eggs
- Salt & Pepper
- Bocconcini Mozzarella
- Hollandaise Sauce (From Closet Cooking)
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!
Posted in breakfast, Egg, Sandwich
Tagged Benedict, breakfast, dill, egg, Eggs, English Muffin, Hollandaise, Poach, Poached, sauce
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
- Salt & Pepper
- 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!
Posted in Barbecue, Cheese, Grilled, Red Meat, Steak
Tagged Goat Cheese, mushroom, Portobello, Quinoa, Red Pepper, Roasted, Steak, stuffed
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!
- 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
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:
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
Posted in Cheese, Easy, Grilled, Panini, Pork, Sandwich
Tagged Apple, Caramelized, cheese, Grilled, Maple Leaf, Panini, Pork, Prime Pork
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!
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!
Posted in Easy, Healthy, Lactose Free, soup
Tagged Corn, creamy, easy, free, healthy, lactose, mushroom, Potato, quick, soup, soy, vegetable, veggie