BS in the Kitchen

A Benchmark: 100,000 Views!

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We just wanted to send out a HUGE thank-you to all of our awesome BS’ers out there. BS’ In The Kitchen has just reached our 100,000+ view coming from 149 countries across the globe!

Thanks everyone for your continued support. Keep the views and comments coming – as they say, “comments are the bloggers cocaine”.

Bob & Carlene

BBQ Ranch Chicken Wings

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For my third sauce during my wing night I just used a previous recipe  I created for barbecue ranch chicken wings here.

Chicken Wings

  • 15-20 Chicken Wings
  • 1 Cup Flour
  • 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

Start preparing the chicken wings by preheating your oven to 400ºF then getting a large bowl with 1 cup of flour and adding your desired amount of salt and pepper (feel free to add other spices if you wish). First spray the chicken wings with a little PAM cooking spray which will help the flour stick to the wings. Once your wings are coated, dip them in the flour until they are coated and place them on a baking sheet covered with tinfoil. Once your oven has preheated, place the chicken wings on the middle rack and cook for 30 minutes then rotate the wings and cook for another 20-25 minutes.

While the chicken cooking, prepare your sauce. Mix everything together in a sauce pan/pot and cook it on medium-high for 5-10 minutes to let all the flavours mix together, then just coat your wings!

Enjoy!

Bob

Blue Cheese & Pear Salad with Homemade Blueberry Vinaigrette

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I tasted this salad the other night while out for dinner at McNally Robinson’s restaraunt “Prairie Ink” (a great local place with great ambiance and occasionally vibrant live music) and decided that I had to try making it at home. After a quick trip to Sobey’s, I was armed with my ingredients and ready to recreate this delicious, fresh and light salad.

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Red Clover Blossom French Toast with Toasted Coconut & Pecans

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The other night I was really craving something with a bit more of a ‘junk food’ taste, but with the weather outside being -45°C I really didn’t feel like braving the cold to grab something to eat and I also didn’t want to pay for delivery, so I looked through an empty fridge to see what I could make to satisfy some cravings and wouldn’t take too long to make. I then remembered I had a bottole Red Clover Blossom Syrup that I received as a gift and I’ve been wanting to use for a while. The creation to combine a craving & this unique syrup? Red Clover Blossom French Toast topped with Toasted Coconut & Pecans.

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