Jalapeno Lime Potatoes | Blue Flame Kitchen
These zesty potatoes are the perfect side dish for a barbecued meal. Jalapeno, lime, cilantro and spices give these grilled baby potatoes a bright, spicy taste.
Chipotle Chili with Lime Cream | Blue Flame Kitchen
Chipotle peppers in adobo sauce come in small cans and can be found in most grocery stores. A little goes a long way and the leftovers can be frozen for future use. The chipotles lend a smoky flavour to this meaty one-pot meal. Spoon a dollop of our Lime Cream on top of each bowl to cut through the chili’s heat and richness.
Cinnamon Swirl Raisin Bread | Blue Flame Kitchen
This yeast bread is flavoured with cinnamon and other spices as well as orange, raisins and honey. Toast and serve with butter and honey or use it to make a spectacular French toast.
Orzo and Chickpea Salad | Blue Flame Kitchen
Orzo is a variety of pasta that resembles grains of rice. Use it cold in this filling arugula salad along with chickpeas, cucumber, feta cheese, cashews and a tangy lemon dill dressing.
Steak and Eggs Breakfast Skillet | Blue Flame Kitchen
Make and serve an entire breakfast in a single skillet. Not only do all the flavours mingle together, but it cuts down on the dishes you’ll have to wash.
Pork Dumplings | Blue Flame Kitchen
These Chinese-style dumplings are stuffed with ground pork, shredded carrot and fresh ginger. They can be boiled or fried, depending on your preference. Serve them as an hors d’oeuvre or as part of an Asian-inspired meal.
Country Style Buttermilk Biscuits | Blue Flame Kitchen
Homemade biscuits are a huge staple of American country-style cuisine. These buttermilk biscuits cook up in under 20 minutes and can be served with any saucy dinner or with country-style gravy for brunch.
Pumpkin Cheesecake Pie | Blue Flame Kitchen
Cream cheese and pecans give this traditional Thanksgiving dessert a unique twist. Be sure to make your own pie crust for this one — a frozen store-bought crust will not be big enough to accommodate all of that delicious filling.
Ricotta Gnocchi | Blue Flame Kitchen
Gnocchi made with ricotta rather than potato is also known as gnudi. These pillowy little dumplings go wonderfully with our Kale Pesto or most other pasta sauces. Serve them as a side dish or a luxurious vegetarian entrée.
Steak Salad with Chipotle Dressing | Blue Flame Kitchen
This entrée-sized salad is a great way to use up leftover steak or roast beef. Our Chipotle Dressing gives it a nice smoky flavour.
Saskatoon Jam | Blue Flame Kitchen
Did you know that the city of Saskatoon is named after saskatoon berries, not the other way around? These little berries are indigenous to Western Canada and make a delicious jam.
Grilled Scallops with Ginger Lime Sauce | Blue Flame Kitchen
Scallops cook up wonderfully on the barbecue. We pair these juicy scallop skewers with a creamy fresh ginger and lime sauce. Serve them with rice and vegetables as a main or on their own as a special appetizer.
Grilled Ratatouille | Blue Flame Kitchen
Ratatouille is a French vegetable stew, typically made with tomatoes, zucchini, bell peppers and herbs. With this version, we cook the vegetables on the barbecue.