BS in the Kitchen

Rigatoni with Spicy Ground Turkey Ragu

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Rigatoni with Spicy Ground Turkey Ragu | bsinthekitchen.com #dinner #bonappetit #cookthecover #bsinthekitchen

A dedicated Bon Appetit subscriber (and recipe maker), it wasn’t until last month (when I saw foodie friend Dan’s Goodside’s pork chop) that I noticed they encourage you to “Cook the Cover” and then feature some of the recipes. Given how delicious their February cover looked, I had to give it a go! I adapted the recipe to fit to the ingredients I had on hand, swapping out the ground pork for ground turkey, as well as cutting most of the ingredients in half. I should also mention, that at 5:00PM, when I was just about finished cooking the ragu (or so I thought), I noticed it’s supposed to simmer for 4 hours…!!! Well I sure as heck wasn’t about to wait until 9:00PM to eat the delicious smelling ragu in front of me! So I simmered it until the pasta was done boiling and enjoyed my shortened version. Even though I didn’t cook it nearly as long as the recipes suggests, it had great flavour. If you’re in a rush, and don’t want to simmer it for 4 hours, don’t worry, it will still taste great!

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Red Velvet Whoopie Pies

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Red Velvet Whoopie Pies | bsinthekitchen.com #redvelvet #dessert #bsinthekitchenBob and I are always excited when CTV contacts us about being on their Morning Live TV show. Themed cooking seems to be our TV calling and this time it was all in the spirit of luuuuurve for Valentine’s Day or Singles Awareness Day – however you choose to celebrate it. So what says love better than two perfect little red velvet whoopie pie cookies sandwiched together with the love of a cream cheese filling! You can even oomph up the love factor and cut them into adorable little hearts (*insert ‘awwww’ or ‘gag’ here*) Mmmmm…. either way, red velvet just sounds just delightful to me! Let’s get to the recipe so you can make these for your someone special….

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Lemon Pepper Seared Tuna

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Lemon Pepper Seared Tuna | bsinthekitchen.com #tuna #dinner #bsinthekitchen

In an effort to alleviate the pressures of Valentines Day, I bring you Seared Tuna! A gift sure to please many! Well not exactly a gift…but for those looking to cook an impressive and tasty supper, yet fearing a dinner date disaster, this one is for you. Seared tuna is a pretty fail safe entree if you ask me. Its like coloring in the lines. Literally. As it cooks, watching the side of your tuna steak, you can see the color gradually change from the dark to light, telling you how done it is, and if that’s not enough, it takes less than five minutes to cook!!

For those people who haven’t cooked tuna, just think about this: It’s one of the few things that actually tastes good coming from a can (canned chicken, ham, corned beef – BARF). Okay Canned Unicorn Meat would probably be amazing, but I digress. Let’s get to the recipe (there’s not much to it).

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Feta Eggs Florentine on Hashbrown

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Feta Eggs Florentine on Hashbrown | bsinthekitchen.com #breakfast #brunch #bsinthekitchen

 Although this isn’t necessarily a traditional Eggs Florentine (as it doesn’t have any sauce to go with it), it does stay true to “Florentine” which is used to describe a dish with spinach. Regardless of semantics, this was one tasty combo! I mean, I was expecting it to be good; crunchy hashbrown topped with sauteed spinach, feta cheese and topped with a fried egg, running it’s yolk all over the place. You’ve got a win right there. But this was just awesome! All the flavours came together so well. The textures complemented each other, the saltiness of the feta went great with the spinach. I will definitely be making this again!
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Old Fashioned Banana Cream Pie

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Old Fashioned Banana Cream Pie | #bsinthekitchen #bananacreampie

How this pie came about was a bit strange because for some odd reason I was craving a Banana Cream Pie or a Coconut Cream Pie (I think I’ll make that one next), but I’ve never had a slice of Banana Cream Pie in my life; or not that I can remember anyways. Regardless of where this craving came from, I hustled into the kitchen to whip up my first Banana Cream Pie.  Let’s get to the recipe so you can satisfy your own cravings….

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Herb Rubbed Pork & Salsa Verde Sandwich

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After making the Herb Rubbed Pork Loin the other week, in the spirit of Meat & Bread I felt obligated to make a sandwich with the leftovers! Unfortunately, I only made the pork loin to test out the spice blend and didn’t have any crackling for the sandwich! Regardless, this was a pretty tasty sandwich, and I can’t wait til I make porchetta so I can have the real deal!
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Buffalo Chicken Dip

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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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Buffalo Chicken Stuffed Potato Skins

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 I feel pretty lucky that I have some really great friends. The majority of us met in high school,  some of us have even been friends since elementary school, and have been through thick and thin together. I’d say it’s pretty special to have friendships that have lasted so many years! With some of us being married, having busy careers and even a few of us having kids, we don’t get to see each other as much as we used to, but when we do, crying from laughing so much is a guarantee! We’re also all foodie junkies and love to get together for potlucks and drinks. Knowing that there are some spice addicts in our crew and the boys will pretty much eat anything, I knew these Buffalo Chicken Stuffed Potato Skins would please the crowd!…

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