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Chef Samantha’s Sausage Buns

BT Montreal | posted Tuesday, Jan 8th, 2019


  • 1 Pizza dough (850g)
  • 1 lb. pork sausage meat raw
  • 1 bouquet of rapini broccoli, washed
  • 2 garlic cloves sliced
  • ¼ cup Olive oil
  • 2 tsp. salt

(Once rapini broccoli is washed (do not dry, need a little water on it), place in a deep skillet with the garlic, olive oil and salt.  Once cooked, strain it in a colander and remove garlic pieces. Chop in smaller pieces.)


  1. Roll out the pizza dough on your pizza board.
  2. Place raw sausage meat all over the dough sporadically.
  3. Place rapini on the sausage meat as well.
  4. Roll the whole pizza dough like a roll.
  5. Slice in 1 inch thick portions and place flat on a greased pizza tray.
  6. Cook for 30 minutes in a conventional oven, or till they appear cooked, depends oven.
  7. (Can make vegetarian as well by excluding the sausage meat.)


Chef Samantha’s Homemade Pizza Dough

BT Montreal | posted Monday, Jan 7th, 2019

makes three pizzas


  • 6 cups of all purpose flour
  • 1 tablespoon salt
  • 2 envelopes of yeast
  • 1 teaspoon sugar
  • 4 cups warm water


  1. Pour 2 envelopes of yeast in 2 cups lukewarm water and 1 teaspoon sugar. Cover and let stand on your counter for 20 minutes.
  2. In a large bowl, add 6 cups all purpose flour, add 1 tablespoon salt.
  3. Meanwhile, yeast is ready. Add to flour and combine.
  4. Keep 2 cups lukewarm water beside the bowl to add as necessary and to make dough manageable. Knead your dough with hands. Once in a round loaf form, cover with a kitchen towel for 2 hours to let dough rise.
  5. Once risen, cut in 3 equal pieces and makes 3 pizzas. Enjoy!

Chef Erica’s Taco Bowls

BT Montreal | posted Thursday, Jan 3rd, 2019

Different proteins to add to your taco bowls

Add any of these proteins to a rice or salad bowl with a selection of toppings that your family can add to their bowls to their liking.



  • 3-4 fillets of your favourite white fish (cod, halibut, tilapia, etc.)
  • 1 tbs. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. paprika
  • 1-2 limes
  • 1-2 cloves of garlic (finely chopped)
  • ¼-¾ tsp cayenne pepper (depending on how spicy you’d like it)
  • salt and pepper to taste
  • 1 tbs. olive oil
  • toppings of your choice

Simply coat your fish with all of the ingredients except oil and heat a skillet to medium-high heat. Place oil in skillet and once hot lay the fish fillets in the pan. Once the fish reach a dark golden brown flip them. The fish will be done when they are completely white in the middle and flake easily. Gently remove from the pan and use to make tacos or taco bowls.

Pulled chicken

  • cooked chicken shredded (I recommend using a whole rotisserie chicken)
  • 1 small can of diced tomatoes
  • 1 tbs cumin
  • 2 tsp chili powder
  • 2 cloves of garlic (finely chopped)
  • 1 tbs. olive oil
  • hot sauce of your choice (to taste)
  • salt and pepper (to taste)
  • toppings of your choice

Start off by shredding your chicken and removing any bones. Heat a large skillet on medium heat and add the oil, garlic, cumin, and chili powder and fry for 1-2 minutes or until fragrant. Add in the tomatoes, hot sauce and chicken. Simmer for 3-5 minutes or until some of the excess liquid evaporated. Taste and season if necessary and serve.


Lentil taco meat

  • 1 can lentils
  • 1 onion finely chopped
  • 3 cloves garlic finely chopped
  • 1/2 can diced tomatoes
  • 4 tsp chili powder
  • 1 tbs cumin
  • your favourite hot sauce (to taste)
  • 1 tbs olive oil
  • 1 tsp oregano
  • salt and pepper (to taste)
  • toppings of your choice

Start off in a skillet on medium heat and add in your oil, garlic, onion, chili, cumin, oregano. Sautee until onion are translucent, being careful not to get too brown. Then add in the rest of the ingredients and cook for a few minutes to let excess moisture evaporate and serve.

Chef V’s Panettone French Toast with Prune Ricotta Cream

BT Montreal | posted Wednesday, Jan 2nd, 2019

makes 6-8 portions


  • 2 tbsp butter
  • 1 Pandoro Panettone cut into pieces
  • 4 large eggs
  • ½ cup cream
  • 1 tsp cinnamon
  • 1 tbsp vanilla extract

Prune Ricotta Cream

  • ½ cup dried prunes
  • ¼ cup dark rum
  • 2 tbsp maple syrup
  • 1 container ricotta
  • ½ cup powdered sugar
  • 2 tbsp vanilla extract


  1. Warm a skillet on medium heat with butter.
  2. In a large bowl mix together the eggs, cream, cinnamon and vanilla extract.
  3. Dip the pieces of Panettone into the egg and cream mixture then let the excess drip off and place into the warm pan. Cook about 2-3 minutes on each side until it is golden in colour. Place into a pan covered aluminum foil to keep warm.
  4. In a small bowl soak the prunes in rum and maple syrup for 30 minutes or up to overnight. Finely chop the prunes and add back into the liquid.
  5. In a separate bowl using an electric mixer combine the ricotta, powdered sugar and the vanilla until smooth. Then fold in the prunes in their liquid.
  6. Plate the dish starting with the panettone then top with the ricotta cream and some extra maple syrup over top.
  7. Enjoy!

Chef V’s Turkey Sloppy Joe

BT Montreal | posted Wednesday, Jan 2nd, 2019

makes 6 portions


  • 6 seasoned burger style buns
  • 6 sliced of Havarti cheese
  • 1 large onion thinly sliced
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tbsp tomato paste
  • 3 tbsp Tabasco Sauce
  • 2 tbsp Worcestershire Sauce
  • 3 cups leftover cooked turkey meat, shredded
  • 1 cup chicken stock


  • 2 large green apples cut into matchsticks
  • 2 large carrots cut into matchsticks
  • 1 fresh chilli, seeded and thinly sliced
  • ¼ cup white balsamic vinegar

Cranberry Mayo

  • 1 cup mayo
  • ½ cup leftover cranberry sauce
  • ¼ cup chives finely chopped


  1. In a large skillet warm the olive oil and add in the onion. Cook for 5-7 minutes until the onion is soft and translucent. Add in the cumin, tomato paste, Tabasco sauce and Worcestershire sauce and cook for another 2-3 minutes. Then add in the turkey and the chicken stock and cook until the chicken stock has cooked out and thickened about 5-7 minutes.
  2. In a bowl add the green apples, carrots, chilli and white balsamic vinegar. Toss together and allow it to marinate together for at least 15 minutes.
  3. In another bowl add the mayo, the cranberry sauce and the chives and toss together and reserve in the fridge until you need it.
  4. Assemble the sandwiches starting with the cheese, then add the hot meat over top, add the slaw and slather the cranberry mayo on the top of the bun.
  5. Enjoy!

Delicious Without Gluten’s Funnel Cake Doodles

BT Montreal | posted Thursday, Nov 29th, 2018


  • 1  14oz  (398mL) can of coconut milk
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup of sugar
  • 2 cups of Gluten-free all purpose flour, xanthan gum included or
  • add 1 tsp xanthan gum to gluten-free all purpose flour with no binder (please put recipe link here)
  • 1 tsp salt
  • 1 tsp baking powder
  • oil for frying
  • powdered sugar
  1. Beat coconut milk, vanilla, sugar and  eggs until bubbles appear.
  2. Whisk flour, salt  and baking powder, then add slowly to wet mixture.
  3. Mix well.
  4. Spoon into piping bag, or plastic bag and make a small hole at the end.
  5. Heat enough oil in a pot so that there is 3-4 inches deep and wait until your thermometer reads 350 degrees.
  6. Squeeze out strips of batter into oil.
  7. fry 1 minute on each side and when all is browned, use tongs to take and place on paper towel.
  8. Either coat doodles in a bowl of powdered sugar or sprinkle some on top.
Have fun with shapes, sizes, and don’t worry about perfection! It is spontaneous and fun!
And by the way, they are addictive too! Just a heads up.
More recipes like this: www.deliciouswithout.com

Delicious Without Gluten’s Donut holes

BT Montreal | posted Thursday, Nov 29th, 2018


  • 1 cup of Gluten-free Pancake mix
  • 1 egg
  • 1/3 cup of vanilla rice milk
  • 1 tsp vanilla
  • 2 tbsp of oil
  • 1/3 cup of brown sugar


  1. Mix it up all together to make a dough and scooped them with small ice cream scooper right into a pot of hot oil. (Make sure oil is at 375 degrees.) 4 minutes and presto….Yummy donut holes. Let them cool down and roll into icing sugar.
  2. Can’t believe how easy that was. Try it and let me know what you think!

More recipes like this: www.deliciouswithout.com

Chuck Hughes’ Ultimate Grilled Cheese

BT Montreal | posted Monday, Nov 26th, 2018

Serves 4


Grilled Cheese:

  • 1 Tbsp unsalted butter
  • 1½ Tbsp all-purpose flour
  • 1 cup hot milk
  • 1 tsp kosher salt
  • ½ tsp black pepper, freshly ground
  • 1 pinch nutmeg
  • 4 slices Gruyère cheese
  • 4 slices Monterey Jack cheese
  • ½ cup Parmesan cheese, freshly grated
  • 8 slices peasant bread
  • (visit LG.ca/ContinuousKitchen for recipe)
  • 1 Tbsp Dijon mustard
  • 4 oz. baked Holiday ham, sliced, but not paper thin
  • Mayonnaise


  • ½ thinly sliced head of green cabbage
  • 1 cup of thinly sliced red cabbage
  • 2 whole shredded carrots
  • 3 thinly sliced green onions
  • ¼ cup of Chuck’s apple cider vinegar
  • Pickled Vegetables (visit LG.ca/ContinuousKitchen for recipe), chopped
  • 1 Tbsp of grainy mustard
  • 1 Tbsp of honey
  • ¼ cup of Chuck’s olive oil
  • 1 tsp of celery seed
  • Kosher salt and fresh cracked pepper to taste


Grilled Cheese:

  1. Preheat the oven to 400 °F (200 °C). Heat panini press OR cast-iron fry pan.
  2. Melt butter over low heat in a small saucepan and add flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour hot milk into the butter/flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat, add the salt, pepper, nutmeg, slices of Gruyère, and Parmesan and set aside.
  3. Lightly brush half the bread slices with mustard, add a slice of ham to each, and place half the remaining Gruyère and Monterey Jack cheese slices and a generous serving of slaw. Top with another piece of toasted bread. Brush mayonnaise on the outside of the slices and place the sandwich on the press or into the cast iron fry pan. Cook until golden brown and the cheese has melted.
  4. To serve: Slather the tops with cheese sauce, place with remaining Gruyère and Monterey Jack cheese slices and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes or until the topping is bubbly and lightly browned. Serve hot.


  1. 1. In a small bowl, whisk together apple cider vinegar, mustard, honey and olive oil and set aside. In a separate bowl mix together cabbages, carrots, green onions, pickled vegetables and celery seed.
  2. Next, pour a small amount of the dressing on the cabbage mixture and mix together until combined and until desired amount of dressing is achieved. Season with salt and pepper, and chill before serving.
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