Tag Archives: baked

Mini Breakfast Strata

Mini Breakfast Strata | bsinthekitchen.com #breakfast #appetizer #bsinthekitchen

It’s that time of year again. Christmas! It’s also time for another BS’ in the Kitchen cooking segment on CTV Morning Live Saskatoon. Given that it is Christmas time, it was only appropriate to do something fitting of the season.

I was first introduced to strata by my girlfriend, whose Mom makes a large one for breakfast every Christmas morning. Being that I’m swamped with work, I really didn’t have time to think up some elaborate Christmas themed recipe, instead opting for a delicious dish that could be easily and quickly made for either a group breakfast, or even as an appetizer! So here you go, Mini Breakfast Strata! It is super delicious!

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Spaghetti Squash & Meat Sauce

Spaghetti Squash & Meat Sauce | bsinthekitchen.com #healthy #dinner #bsinthekitchen

Here is a recipe that just makes sense! Taking traditional spaghetti and meat sauce, but swapping the pasta for squash. I apologize in advance to those who like very specific recipes. I made meat sauce the previous night and used the leftover sauce when making this, so i’m estimating the measurements, but hey! It’s a meat sauce. If you are measuring everything you’re doing it wrong! It’s all about adding in the main component, adding a dash of this, a dash of that, tasting, adjusting, and enjoying!

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Spinach, Tomato & Goat Cheese Stuffed Spaghetti Squash

Spinach, Tomato & Goat Cheese Stuffed Spaghetti Squash | bsinthekitchen.com #squash #healthy #bsinthekitchen

It’s that time of the year… Squash season!

Thanks to my mother planting copious amount of spaghetti squash this year, I have been racking my brain, trying to think of different ways to use that delicious vegetable! In the past, I have always kept it quite simple, roasting the spaghetti squash, then mixing in some diced tomato and onion, which makes a perfectly delicious meal. But this time I wanted to really take advantage of the squash and the fact that it makes a perfect little boat for other ingredients when cut in half.

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Baked Egg Cups

Baked Egg Cups | bsinthekitchen.com #eggs #breakfast #bsinthekitchen

Baked eggs have been on my food bucket list for quite some time now, although I don’t actually have a food bucket list (it’s more just a mental list). Maybe I should start one and share it with you guys? We can eat our way through it together! Now i’m on to something…

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Poutine Grilled Cheese

Poutine Grilled Cheese | bsinthekitchen.com #grilledcheese #poutine #bsinthekitchen

Hooooly maaaan. I’m not sure how much gluttonous punishment my body can take at this point. All I’ve gotta say is thank God for 25 year old male metabolism! As a Canadian, I feel, as a commitment to my country, a poutine grilled cheese had to join the ranks of National Grilled Cheese Month. Grilled bread, gravy, cheese curds, fries… I sent farewells and love to my family as I embarked upon this grilled cheese, unsure if I would make it through, certain an untimely demise was imminent. But alas, I am here, writing about it, with a renewed lust for life! This was one mean grilled cheese! Crunchy bread, with layers of rich gravy, salty, suuuper stringy melted cheese curds, surrounding crispy french fries! I suppose I can find solace in the fact that I used “healthier” fries, making this Baked French Fries to use in the grilled cheese!

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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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Baked French Fries

Baked French Fries | bsinthekitchen.com #frenchfries #healthy #bsinthekitchen

Anyone who buys those bags of frozen french fries is just cheating themselves. Especially if you have potatoes in your cupboard. These things are so simple, so delicious, and just look at how beautiful they are! Your frozen potato sticks don’t come close! Grab a russet potato, slice it up, bake it and feel the guilt wash away as you eat these non-deep fried homemade beauties (and then feel guilty as you realize you just ate a ton…oops!). Stay tuned for a much less guilt-free recipe coming in the next day or two using these tasty things! (can you guess what it might be??)

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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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Roasted Pine Nut, Bacon & Mushroom Stuffed Skin Chicken Breast

I have been wanting to try making stuffed skin chicken breasts for several months now, and had purchased the chicken, put it in the freezer, but never gotten around to making it until now. Since I had just gotten back from Jamaica, my fridge was a void of empty space, and so began the raid of my freezer. After pulling out the chicken, I scavenged through my fridge and pantry, and was able to pull together some pretty wonderful ingredients, coming up with this tasty recipe! Not bad if I do say so myself!
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The Relative | Peanut Butter Baked Donut

Bob and I are quite excited that CTV Morning Live Saskatoon has invited us back to do another cooking segment. This time the challenge shifted to a holiday inspired dish, so with Bob’s rangoon and pumpkin pie dumpling, I knew I’d have to counteract the savoury with a sweeter dish. Now lots of people were asking for cupcakes, but I knew I had to branch out because I didn’t want to be known as the “cupcake girl”… so what’s the next dessert trend? Donuts! I opted for baked donuts for a few reasons: a tad bit healthier, no chances of oil fires and a bit easier too. I’ll be decorating just one donut on air, but I’ll chat about these three donut flavours: Santa’s Milk & Cookies, The Mistletoe and The Relative. But let’s get to the recipe.
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