30 1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30 31 1 2 3

"Thank you again for such a great day! Our families get along and I hope to keep it that way – I think that day allowed our families to bond a little bit more. Everyone enjoyed themselves as well as the food!! I am especially grateful that you had the 2 girls so involved with the dessert, they had a lot of fun with it. "
Liz K – Private Dinner Event

TV Recipes

From time to time we have the opportunity to appear on morning television to share what we do with viewing audiences.  Below are several recipes we have demonstrated in the past as well as a recent video clip from Breakfast Television.  Enjoy!

CTV Morning Live with Rachel Lagace - Thursday, September 14, 2017

Spinach and Feta Chicken (A Pampered Chef recipe)

Chicken & Potatoes
10 oz Red Potatoes (about 5)
1 firm Plum Tomato
10 oz Frozen Chopped Spinach, thawed, drained and patted dry
1 pkg (3.5 oz) reduced fat crumbled Feta Cheese
1 Garlic Clove
1/8 tsp  Salt
4 4-5 oz boneless, skinless Chicken Breast
3 Tbsp Panko Breadcrumbs
1 Tbsp Greek Rub, divided
1 Tbsp Olive oil, plus additional for spritzing

Quick Tzatziki Sauce
½ cup 2% plain low-fat Greek yogurt
2 Tbsp Water
1 Tbsp Lemon Juice
1 Tbsp fresh chopped Dill

Preheat the oven to 425°F (220°C). Use the Simple Slicer on the #2 setting to slice the potatoes. Slice the tomato. Set the potatoes and tomato aside. 

In a medium bowl, combine the spinach, feta, garlic pressed with the Garlic Press, and salt. Mix well, breaking up larger pieces of feta. 

Place the chicken on one side of the Half Sheet Pan. Use the Large Scoop to divide the spinach mixture evenly onto the tops of the chicken.  Use the back of the scoop to flatten the mixture. Place 3 tomato slices on top of each piece of chicken. 

In a small bowl, combine the panko with ½ tbsp (7 mL) of the rub. Sprinkle on top of the tomatoes. 

In a medium bowl, toss the potatoes with oil and the remaining rub.  Place the potatoes on the other side of the pan and spread into a single layer.  Spray the tops of the tomatoes with oil.

Bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the potatoes are tender.

Turn the broiler to HIGH. Place the sheet pan under the broiler for 1–2 minutes to lightly brown the panko. Remove the sheet pan from the oven.

If desired, combine the Quick Tzatziki Sauce ingredients in the Measure, Mix & Pour®. Drizzle over the chicken and potatoes, or use it as a dipping sauce.

Nutrients per serving:
U.S. Nutrients per Serving:
Calories 360, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 100 mg, Sodium 780 mg, Carbohydrate 18 g, Fiber 4 g, Sugars 2 g, Protein 40 g


Breakfast Television September 10 2013     

Recipes recently demonstrated on Living Saskatchewan

Crispy Chicken and Oven Fries

(Serves 4 – 6)

  • 12 chicken drumsticks with skin
  • 1 cup flour
  • 1 small pouch of tomato basil soup (approx. 3 tbsp)
  • 2 Tbsp Italian seasoning mix
  • 1 ½ tsp baking powder
  • 2 tsp paprika
  • 2 tsp sea salt
  • 2 tsp pepper
  • 2 egg whites
  • Cooking spray
  • Pre-heat oven to 425 F.

Pour the following ingredients into a medium size bowl to make a coating mix: flour, instant tomato soup mix, Italian seasoning mix, baking powder, paprika, salt and pepper. Roll raw drumsticks in egg white, then coating mixture.

Spray baking pan with cooking spray, place coated drumsticks in pan and set pan on lower central rack of preheated oven. Bake for 50 minutes.

Adapted from: The Dinner Fix, Sandi Richard

Oven Fries:

  • Cooking spray
  • 6 medium red potatoes, washed well
  • 1 ½ Tbsp canola oil
  • ½ tsp salt
  • 2 tsp your choice of herb mix (fresh or dried)

Preheat the oven to 425 F (220 C). Line a baking sheet with foil and coat with cooking spray (for easier clean up).

Using large, sharp, non-serrated knife cut the potatoes into very thin slices, about 1/8 inch (3 mm) thick or into thin sticks by using a mandolin. Place the potato slices and canola oil in a large bowl and toss to coat well. Spread the potato slices evenly on the prepared pan. Sprinkle with salt and herbs, if desired. Bake for about 15 minutes, then flip with a spatula and bake for another 10-15 minutes or until golden brown.Yield: 6 servings.

Source: Canola Info Cooks! 2008

If you want to watch the video for these two recipes click here and to go the Living to Eat segment, recipe file and then Chicken and Fries episode.

Recipe demonstrated on Living Winnipeg
Friday, March 13, 2009

Home-made Buttermilk Ice Cream Sandwiches

4 – 6 servings

  • 2 cups buttermilk
  • 1 cup whipping cream
  • 3 large strips orange rind
  • 6 egg yolks
  • 2/3 cup sugar

In saucepan, heat buttermilk, cream and orange rind over medium heat until bubbles form around edge. Remove from heat; cover and let stand for 10 minutes.

In a bowl, whisk egg yolks with sugar. Slowly whisk in cream mixture; return to pan and cook over medium-low heat, stirring constantly, for 8 minutes or until thick enough to coat back of spoon. Strain through fine sieve into 9-inch (2.5 L) square metal cake pan; refrigerate until cold.

Cover with plastic wrap; freeze for about 1 ½ hours or until almost solid. Break up and puree in food processor until smooth. Scrape into airtight container; freeze for 4 hours or until firm. (Or freeze in ice-cream machine according to manufacturer’s instructions.)

Adapted from recipe in Canadian Living Magazine – Market Fresh Special Issue Summer 2008

Ice Cream Sandwich

Use an ice cream scoop to portion 1/3 – ½ cup softened ice cream for each sandwich.
Invert half the cookies on a tray, bottom side up.
Place the ice cream on each bottom and top with a second cookie, positioning it so that the bottom surface is
in contact with the ice cream and the top side is facing out.
Flatten gently to smoosh the ice cream.
Enjoy now or wrap and freeze for later.

If you would like to see the video for this recipe click here then to go the Living to Eat segment, recipe file then Home-made ice cream video.

Recipes demonstrated on Breakfast Television for Valentines Wednesday, February 4, 2009

John Easton House Bed & Breakfast French Toast

  • 1 cup brown sugar
  • 12cup butter
  • 2 tbsp corn syrup
  • 5 medium tart apples, peeled and sliced
  • 5 eggs
  • 1 12 cups milk
  • 1 tsp vanilla
  • 1 loaf French bread

Cook sugar, butter and syrup and pour into a sprayed 9 x 13 inch baking dish. Spread apple slices over syrup mixture. Slice bread into ¾ inch slices and place on apples slices.

Whisk together remaining ingredients and pour over bread. Cover and refrigerate overnight.

Bake uncovered for 40 minutes in a 50 oven. Serve with Spicy Apple Syrup.

Spicy Apple Syrup

  • 1 cup applesauce
  • 1- 10 oz jar apple jelly
  • 12 tsp cinnamon
  • 1/8 tsp ground cloves
  • Dash salt

Combine all ingredients in small saucepan. Cook over medium heat, stirring constantly until jelly melts and syrup is hot.

Herb-Roasted Lamb Chops

  • 4 large garlic cloves, pressed
  • 1 tbsp fresh thyme leaves, lightly crushed
  • 1 tbsp fresh rosemary leaves, lightly crushed
  • 2 tsp kosher coarse sea salt
  • 2 tbsp extra virgin olive oil, divided
  • 6 1 1 4 inch thick lamb loin chops

Mix first 4 ingredients and 1 tbsp olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.

Preheat oven to 400. Heat remaining 1 tbsp olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side.

Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare.

Transfer lamb to platter, cover and let rest for 5 minutes.

Raspberry-Custard Heart Cakes

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 34 tsp coars Kosher salt
  • 4 large eggs
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 1/ 2 cup unsalted butter, melted and warm
  • 1 cup whole milk, room temperature
    • Raspberry jam or fruit spread
    • Custard or lemon curd, purchased
    • Icing sugar, for finishing

Preheat oven to 350. Line a heavy 12x18x1 inch baking sheet with parchment paper.

Whisk flour, baking powder and salt together in medium bowl. Using electric mixer beat eggs, sugar and vanilla in a large bowl until very pale and thick, about 5 minutes. Beat in butter, then milk. Fold in flour mixture, and then beat just until blended, about 30 seconds.

Spread batter evenly into prepared baking sheet.

Bake cake for 26 – 28 minutes. A tester inserted into center comes out clean and cake on top begins to color. Cool cake completely on baking sheet on rack.

Using 4-inch heart shaped cookie cutter, cut out 8 hearts from the cake (cover and reserve left over cake). Spread thin layer of jam overtop of 1 cake heart. Spread one heaping tsp of custard or lemon curds; top with another cake hear. Repeat with remaining hearts, jam and custard.

Sprinkle each with icing sugar and decorate as desired.


Recipes demonstrated on Breakfast Television for Thanksgiving
Friday, October 10, 2008
Stuffed Turkey Breast

  • 1 boneless turkey breast
  • 2 cups roughly chopped fresh spinach leaves
  • 6 oz (about 1 ½ cups) semisoft goat cheese or feta cheese, crumbled
  • 12 tsp ground black pepper
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 1 tsp salt
  • 1 4 tsp cayenne pepper

Make a pocket or two in the turkey breast by cutting lengthwise being careful not to cut through, set aside.

In a food processor combine spinach, goat cheese, and black pepper; process until crumbly and combined. Spoon into pockets. To hold in stuffing, tie 100 percent cotton string around the breast in three or four places.

In a small bowl, combine oil, paprika, salt and cayenne pepper; brush over turkey breast. Wrap it in plastic wrap. Refrigerate for at least 4 hours or up to 24 hours.

Preheat oven to 375. Unwrap turkey and place in a shallow roasting pan. Roast about 60 minutes or until an instant-read thermometer in the center of the turkey breast roll registers 170. Remove and discard strings, slice crosswise and plate in a pretty pattern.

Fresh Cranberry Relish

  • 4 cups fresh cranberries
  • 1 cup dried figs, stems removed
  • 2 tbsp snipped fresh mint
  • 1 cup orange marmalade
  • 2 tbsp balsamic vinegar

Place the cranberries and figs into a food processor and process until mixture is coarsely chopped.

Place the mixture into a medium bowl and add mint. Stir together marmalade and balsamic vinegar. Add to cranberry mixture; stir well.

Cover and chill at least 2 hours. Serve in a simple white bowl.

Green Beans and Carrots with Citrus-almond Gremolata

  • 1 pound fresh green beans, trimmed
  • 4 carrots, peeled and cut into 3X1/8 inch sticks
  • 2 tbsp finely chopped toasted almonds
  • 2 tbsp snipped fresh Italian parsley
  • 1 12tsp finely shredded orange peel
  • 1 tsp finely shredded lemon peel
  • 12 tsp finely shredded lime peel
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 14tsp sea salt
  • 1/8 tsp ground black pepper

In a large pot, boil enough salted water to cook beans and carrots until tender crisp, about 3 minutes, drain and set aside.

Make the gremolata: In a small bowl, stir together the nuts, parsley, and the orange, lemon and lime peels, set aside.

In a frying pan, heat the butter and oil over medium-high heat. Add the shallot and garlic. Cook and stir for 1 – 2 minutes or until shallot is tender. Add the beans, carrots, salt, and pepper; toss to heat through. Transfer vegetable mixture to serving dish. Sprinkle with gremolata.

Note: The above recipes were adapted from Better Homes and Gardens Holiday Cooking 2008 edition.

These are the recipes demonstrated on Breakfast Television -
Friday, June 20th

Easy Beef Fajitas
(a Simple Supper Solution Entree kids can make)

In a bowl combine: 14 cup Italian dressing; ¾ cup Salsa; 3 tbsp Lime juice; 1 tsp Worcestershire Sauce

Add to bowl: 1 12 cups diced tomatoes, 1 cup sliced onions, 1 cup mixed bell pepper strips.

If you want to freeze this to use at a later date: pour combined mixture into a freezer bag along with beef strips. Remove excess air, seal bag and freeze.

If you want to cook it now, pour the combined mixture into a frying pan with a bit of oil and stir fry until the meat cooked through. If the mixture is too juicy for a tortilla mix 1 tbsp cornstarch with 1 tbsp water and add to the pan. This will thicken the mixture.

Kiddie Chow
(Courtesy of Chefs in the Kitchen No Bake Recipe Book)

  • Melt the following together in a large bowl:
  • 1/2 cup chocolate chips
  • 1/4 cup peanut butter
  • 2 Tbsp butter

Add 3 cups Life Cereal* and stir gently.

Pour the mixture into a plastic or paper bag. Add 1/2 cup icing sugar and shake until evenly coated.
Place in a bowl and share with your friends!

* Experiment with different types of cereals but avoid ones that are too sugary. I suggest: CrispX, original Shreddies, Oat Squares, etc

Aloha Pineapple Crumble / Pineapple Parfait
(Courtesy of Chefs in the Kitchen No Bake Recipe Book)

Line the bottom of a square pan with graham wafer squares. Don't worry if the wafers are not perfectly flat.

  • Mix the following together in a medium bowl:
  • 1 cup crushed pineapple with juice
  • 1/2 cup plain or vanilla yogurt
  • 1/2 tsp vanilla
  • 1/4 cup instant vanilla pudding crystals

Pour the mixture over the graham wafers in the pan.

Smash about 5 Graham Wafer squares in a platic bag (or use 1/3 cup Graham Wafer Crumbs) and sprinkle on top of mixture in pan.

Refrigerate for 2 hours before eating. Spoon into a small dish and enjoy with a scoop of ice cream or by itself.

Parfait Option:

In a tall glass, start with a scoop of pinapple crumble, then add fruit such as pineapple chunks, sliced banana or strawberries, then a layer of whipped topping or ice cream. Repeat layers until glass is full, then top with a cherry.

These are the recipes demonstrated on Breakfast TV - April 10,

Maria's Flying Apple Flapjacks

  • 4 tbsp butter
  • 4 tbsp brown sugar
  • 12 tsp ground cinnamon
  • 4 large granny smith apples, thinly sliced
  • 2 cups flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 2 cups milk
  • 14 cup melted butter
  • 1 cup plain yogurt

Heat oven to 400. Using 2 deep dish 9-inch pie plates, divide the butter and melt in each pie plate in oven or microwave. Divide the brown sugar and cinnamon and sprinkle over the melted butter. Divide the apple slices between plates and place over the cinnamon-sugar mixture. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.

In a separate bowl, beat eggs with the milk, then add the melted butter. Pour the egg mixture into the flour mixture. Stir to combine. Then add the yogurt. Pour batter over apple slices.

Bake 30 – 35 minutes or until puffy and deep golden brown. Remove from the oven and immediately loosen edge of pancake and turn upside down onto a heatproof serving plate. Makes 4 to 8 servings.

Maria's note: You can experiment with different apples for a slightly sweeter "pie". You can also cut the recipe in half to make just one pie plate size - but your guests will be wanting more!

Asparagus Frittata

  • 1 tbsp olive oil
  • 2 cups trimmed and chopped asparagus
  • 1 tsp dried Greek seasoning
  • 8 eggs
  • 1/4 cup milk
  • 1/4 each salt and pepper
  • 1 cup ricotta cheese
  • 1 cup cooked seasoned rice or left over pasta (spaghetti, orzo, etc)
  • 4 green onions, thinly sliced
  • 3 or 4 pepperadews (or other mild pepper), minced
  • 1/2 cup shredded Swiss or crumbled Feta cheese

In 10-inch non-stick and oven proof skillet heat oil ove medium heat; fry asparagus and seasoning until tender crisp, about 5 minutes.

In a large bowl, whisk together eggs, milk, salt and pepper, whisk in ricotta, rice, green onions, peppers and half the shredded cheese. Pour into skillet and stir to combine.

Sprinkle with remaining cheese, cook over medium-low heat until bottom and side are firm but top is still slightly runny, about 10 minutes. Broil unitl golden and set, about 3 minutes. Remove from oven and let cool slightly. Cut into wedges and serve.

Very Berry Smoothie

  • 1 1/2 cups fresh berries (mixture of strawberries, blue berries, blackberries, and raspberries)
  • half banana
  • 1 cup plain yogurt
  • 1/4 orange juice (or pomegranate or blueberry juice)

In blender, puree berries, banana, yogurt and orange juice until smooth. Pour into a tall glass and enjoy.

Maria's notes: You can replace any of the fresh items with frozen. I often freeze yogurt, berries and bananas and use them for smoothies for a cool treat. For a more adult taste, adding ground up flax, a spoon of peanut butter or toasted rolled oats will provide additional flavour and nutrients for a morning meal on the go.

These are the recipes demonstrated on Breakfast Televison -
Friday, January 25th

Maria’s Mexican Flavoured Breakfast Eggs

  • Olive oil Butter
  • clove garlic, minced 14 cup Salsa of your choice
  • ¼ diced, de-seeded Roma tomatoes
  • 2 eggs Sea salt


Heat olive oil over medium high heat with a bit of butter. Add garlic, then tomatoes and salsa. Heat through until tomatoes begin to soften and are hot. Make “holes” or spaces for the eggs in the sauce. Crack the eggs into the holes, season with salt and cook uncovered for a few minutes, then place a tightly fitting lid on pan, reduce heat and let the egg cook to desired doneness.

Serve on top of a potato rosti base

Tropical Fruit Salsa

  • 1 ripe avocado, peeled, seeded, and diced
  • 1/4 cup minced red onions
  • 3 tablespoons chopped fresh cilantro
  • 2 teaspoons minced jalapeno
  • Pinch salt
  • 1 cup diced fresh pineapple
  • 1/4 cup minced red bell peppers
  • 1 tablespoon fresh lime juice
  • 1 teaspoon minced garlic


Put the ingredients in a bowl and fold together. Add salt and pepper to taste. Let sit for half an hour before serving.

Baked Shrimp Wontons

  • 36 wonton wrappers
  • Cooking spray
  • 1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 cup chopped cooked shrimp
  • 1 cup chopped bottled roasted red bell peppers
  • 1 cup bottled salsa
  • 1/2 cup chopped green onions


Preheat oven to 350º. Fit one wonton wrapper into each of 36 mini muffin cups coated with cooking spray, pressing the wrappers into sides of cups. Bake at 350º for 7 minutes or until lightly browned. Keep wontons in muffin cups. Combine cheese and remaining ingredients, and spoon about 1 tablespoon cheese mixture into each wonton cup. Bake at 350º for 6 minutes or until cheese melts. Remove from muffin cups. Serve immediately.

Yield - 3 dozen (serving size: 2 filled wonton cups)

Grilled Mexican Pound Cake with Tropical Fruit

Whipped Cream

  • 1 cup heavy cream
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon dark rum
  • 1/2 teaspoon pure vanilla extract

In a medium bowl, using an electric mixer, softly whip the heavy cream. Add the confectioners' sugar, rum and vanilla and whip the cream until firm peaks form. Refrigerate the whipped cream.

Mexican Chocolate Sauce

  • 3/4 cup heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon chilli powder
  • 1 cup semisweet chocolate chips
  • 2 large scoops chocolate honey

In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chilli powder. Add the chocolate chips and chocolate honey. Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm.

Fruit Salad

  • 1/2 pineapple, cut into 1/3-inch wedges
  • 1 medium papaya—halved, seeded, peeled and cut into 1/3-inch wedges
  • 1 tablespoon coarsely chopped fresh basil
  • 1 teaspoon pure vanilla extract

In a medium bowl, toss the pineapple and papaya with the basil and vanilla.

Pound Cake

  • 2 tablespoons unsalted butter, softened
  • Six 1 1/4-inch slices of homemade or fresh bakery pound cake (about 10 ounces)
  • 3 tablespoons toasted sliced almonds, for garnish

Light a grill or preheat a grill pan. Butter both sides of the pound cake slices. Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side. Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tablespoons of the warm chocolate sauce and the fruit salad. Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds.

MAKE AHEAD: The whipped cream and fruit salad can be refrigerated for up to 4 hours; whip the cream gently before serving. The chocolate sauce can be refrigerated for up to 2 days; warm before serving.