Tag Archives: bsinthekitchen

Slow Cooker Pork and Beans

Slow Cooker Pork and Beans from www.bsinthekitchen.com | #pork #slowcooker #beans

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Here is some new news for all your BS’ers out there: I’ve started a new job in Communications in the world of potash! I work out at one of our mine sites, about forty minutes from my house, so the slow cooker has once again been my new favourite cooking appliance. It’s nice to come home to a warm cooked meal as soon as you step in the door and after a long day of work. I found the inspiration from a great Food & Fitness blog that focuses on a lot of healthy recipes. Let’s get to this recipe! Continue reading

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Perogy Grilled Cheese

Perogy Grilled Cheese | bsinthekitchen.com #grilledcheese #perogy #bsinthekitchen

Нічого собі, що все дуже смачно! Whoops… sorry, this grilled cheese was so delicious in a traditional fashion that I started to speak ukrainian! It’s filled with all the delightful ingredients perogies are made from – potatoes, cheddar cheese, green onions and sour cream and then made even better by being assembled in a grilled cheese. I don’t want to brag too much but this GC was seriously awesome! I think Bob should watch his back…..there is a new Grilled Cheese Artist in town! Let’s get to this Ukrainian inspired recipe..

**Watch us make this grilled cheese on live television!**

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BS’ in the Kitchen presents: National Grilled Cheese Month

BS' in the Kitchen  celebrates National Grilled Cheese Month | bsinthekitchen.com #grilledcheese #nationalgrilledcheesemonth #bsinthekitchen

We have something VERY exciting to announce! As some of you may know April is National Grilled Cheese Month  (pretty much the best month of my life!!). To celebrate this glorious time, we will be posting a BRAND NEW grilled cheese sandwich EVERY SINGLE DAY!!

Yes that is right, THIRTY NEW GRILLED CHEESE SANDWICHES! If you are unsure of how epic this is, we currently only have 15 grilled cheeses on the blog (seems like more doesn’t it?).

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JC100 Review (Julia Child 100th Year Celebration)

As part of wrapping up the last 15 weeks of JC100, Carlene and I wanted to take the opportunity to give our thoughts on the whole experience, what we learned and how it all tasted!
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