Category Archives: Snack

Pomegranate Almond Overnight Oatmeal

Pomegranate Almond Oatmeal | bsinthekitchen.com #oatmeal #pomegranate #bsinthekitchen

I’ve been having the oatmeal cravings like mad lately. Perhaps it has something to do with the winter and feeling the need for a hearty/healthy breakfast, or maybe it’s because I keep seeing little mason jars filled with oatmeal and other wonderful things online? Just look at that beautiful little jar of goodness! I just want to dig my spoon in right now.

Thanks to my latest Tablespoon.com video project “How to Seed a Pomegranate”, I had an abundance of pomegranate seeds that needed to be used up and this seemed like the perfect opportunity!

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How to Cut a Mango VIDEO

How to Cut a Mango VIDEO | bsinthekitchen.com #mango #howto #bsinthekitchen

Here is a short and sweet blog post! I just wrapped up my latest Tablespoon.com video, this time it’s about mango! If you have trouble slicing mangoes then you definitely need to watch the video,  because it’s easy!

Read the full blog post over at Tablespoon: http://taste-for-adventure.tablespoon.com/2013/07/25/how-to-cut-a-mango/.

Check out the video below:

Enjoy!

Bob

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Baked French Fry Poutine

Baked French Fry Poutine | bsinthekitchen.com #poutine #frenchfries #bsinthekitchen

In a continuation of my previous post for Baked French Fries I present to you the always delicious Poutine! This is super easy to make, and I know some of you will shame me for not using REAL gravy, but I gotta say, that salty, delicious instant gravy tastes wonderful on these fries. Guilty pleasure? Maybe.

Anyways, you can’t beat the speed of this one. Baked french fries to Poutine in like 5 minutes! Sounds good to me!

This is more of a guideline than a recipe, because well, who am I to tell you how much gravy and cheese curds you should be putting on your fries!

Bake some fries first, and proceed to recipe!

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Blood Orange Greek Yogurt with Chocolate Balsamic Vinegar

Blood Orange Greek Yogurt with Chocolate Balsamic Vinegar | bsinthekitchen.com #breakfast #dessert #bsinthekitchen

As with most people, what I eat is often dictated by what I have left in my fridge. In this case it was Greek yogurt and blood oranges. Peeling the orange, and tossing them into a bowl, I sweetened it with some honey and added a drizzle of chocolate balsamic vinegar for some pizzazz, and had myself a wonderful breakfast!

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Buffalo Chicken Dip

Buffalo Chicken Dip | bsinthekitchen.com #buffalochicken #appetizer #bsinthekitchen

If you’ve been following BS’ in the Kitchen, you would have noticed our recent post of Buffalo Chicken Potato Skins that we brought to a party. Well we have great news for you if you thought they looked delicious – we now bring you their partner in crime: Buffalo Chicken Dip! Great served at a party with some plain chips and best of all, it’s quick and easy to make. We should also mention that you can also create this dish if you have left over stuffing for the potatoes – so really it’s two recipes in one! Let’s get to the recipe so you can try it out yourself.

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Churros – When Good Churros Go Bad

Churros - When Good Churros Go Bad | bsinthekitchen.com #dessert #churro #bsinthekitchen

This post is like a recipe and public service announcement all in one, read carefully, this could save you from disaster. Actually.

I should also mention, I didn’t make these with the intention of posting them on the blog, but after it was all said and done, I had to share the story, so I snapped some photos with my iPhone. (Thank god I didn’t have my actual camera on me! You’ll find out why, soon enough)

What began as an exciting foray into the cuisine of Spain, became a harrowing tale of disaster and determination, in what has become the scariest thing I have ever cooked.

Churros.
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Pumpkin Pie Dumpling

While I was creating the Roasted Garlic, Spinach & Bacon Rangoon, I also wanted to do some form of dessert finger food. Seeing as I still had half a pack of wonton wrappers left, and several cans of pumpkin filling in my cupboard, this was a no brainer! It’s a fun take on your traditional pumpkin pie, wrapped in  wontons, fried into a crispy dumpling, sprinkled with cinnamon sugar and dipped in some whipped cream! Probably don’t need to convince you to try these ones hey? Well if I do, just imagine a cross between pumpkin pie and a churro! YUM!
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Roasted Garlic, Spinach & Bacon Rangoon

With the holidays around the corner, appetizers are a much needed item at any get together, so why not spend a little extra time and make some delicious homemade ones? Better yet, get some friends together, make a large batch, have some drinks and have yourself an appie making party! As part of our holiday inspired cooking segment on CTV Morning Live – Saskatoon, tomorrow morning (December 18th – 8:30AM), I tossed around a few different ideas, but ultimately decided on creating these Roasted Garlic, Spinach & Bacon Rangoon appetizers, and boy am I glad I did! They are DEELISH!
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The B.A.T (Bacon, Asparagus & Tomato) Sandwich

They say necessity is the mother of invention. How did necessity invent this sandwich you ask? Well one day after work, with bacon in my fridge and sandwiches on my mind, I was finding a BLT VERY necessary. Now here comes the gut wrenching twist…

I had no lettuce.
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Dill Pickle Grilled Cheese

It seems like its been an eternity since I last posted a grilled cheese recipe, and with JC100 behind us, I’m finally getting back to regular blogging (a.k.a. MORE GRILLED CHEESE!). As mentioned in a previous post, I spent some time at my girlfriend Megan’s family cabin in BC, relaxing and eating lots during the September long weekend. Naturally, conversation drifted towards grilled cheese at some point during our stay, and Megan’s younger cousin Kasane mentioned she always puts pickles in her grilled cheese sandwiches!

PICKLES!?!

Why had I not done this before?? I’ve enjoyed pickles and cheese on several occasions, but never thought to put them in a grilled cheese! This all changed very quickly, as I later made one for Megan, and we both agreed it was a wonderful combination! So here it is folks:
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