Recipe of the Week

Collection by ATCO Blue Flame Kitchen

ATCO Blue Flame Kitchen
Jalapeno Lime Potatoes, a recipe from ATCO Blue Flame Kitchen's From the Grill 2014 cookbook. Veggie Recipes, Vegetarian Recipes, Dinner Recipes, Healthy Recipes, Stuffed Jalapeno Peppers, Kitchen Recipes, Summer Recipes, Side Dishes, Lime

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, a recipe from ATCO Blue Flame Kitchen's Holiday Collection 2001 cookbook. Chipotle Chili, Chipotle Pepper, Lime Cream, Black Bean Chili, Blue Flames, Recipe Inspiration, Some Recipe, One Pot Meals, Tasty

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, a recipe from the ATCO Blue Flame Kitchen's 2015 Holiday Collection cookbook. Bread Bun, Yeast Bread, No Bake Desserts, Dessert Recipes, Raisin Bread, Blue Flames, Instant Yeast, Recipe Box, Crackers

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 with Lemon Dill Dressing, a recipe from the ATCO Blue Flame Kitchen's Holiday Collection 2015 cookbook. How To Cook Orzo, Dill Dressing, Arugula Salad, Chickpea Salad, Honey Mustard, Feta, Cabbage, Salads, Salad

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, a recipe from the ATCO Blue Flame Kitchen s 2015 Holiday Collection cookbook. Steak Recipes, Egg Recipes, Brunch Recipes, Breakfast Recipes, Recipies, Egg Skillet, Skillet Meals, Skillet Recipes, Skillet Steak

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.

Maple Bacon Brussels Sprouts, a recipe from the ATCO Blue Flame Kitchen's Holiday Collection 2015 cookbook. Vegetable Ideas, Vegetable Dishes, Paleo Bacon, Brussels Sprouts, Veggie Recipes, Side Dishes, Eye Candy, Thanksgiving, Stuffed Peppers

Maple Bacon Brussels Sprouts | Blue Flame Kitchen

This luxurious vegetable dish combines Brussels sprouts with maple syrup, crispy bacon and toasted walnuts.

Pork Dumplings, a recipe from the ATCO Blue Flame Kitchen's Holiday Collection 2015 cookbook. Appetizer Recipes, Snack Recipes, Appetizers, Cooking Recipes, Snacks, Easy Recipes, Easy Meals, Thing 1, Wonton Wrappers

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, a recipe from the ATCO Blue Flame Kitchen. Homemade Biscuits, Buttermilk Biscuits, No Bake Desserts, Dessert Recipes, Jalapeno Jelly, Canadian Thanksgiving, Pastry Blender, Bread Rolls, Quick Bread

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, a recipe from the ATCO Blue Flame Kitchen's A Holiday Collection 2007 cookbook. Canadian Thanksgiving, Thanksgiving Traditions, Thanksgiving Ideas, Pumpkin Pie Cheesecake, Vanilla Whipped Cream, Pie Shell, Blue Flames, Cheesecakes, Recipe Box

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, a recipe from ATCO Blue Flame Kitchen's Everyday Delicious 2015 cookbook. Vegetarian Entrees, Vegetarian Cheese, Fiesta Salad, Artichoke Pizza, How To Cook Gnocchi, Ricotta Gnocchi, Pork Meatballs, Kale Pesto, Roasted Corn

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.

Arugula Caprese Salad, a recipe from ATCO Blue Flame Kitchen's Everyday Delicious 2015 cookbook. Raw Vegetables, Veggies, Fiesta Salad, Thai Salads, Pork Meatballs, Roasted Corn, Savoury Dishes, Brisket, Arugula

Arugula Caprese Salad | Blue Flame Kitchen

Caprese salad traditionally consists of tomatoes, mozzarella cheese and basil. This version adds fresh arugula to lighten things up.

Butterflied Brick Chicken is a simple and succulent choice for your dad on Father’s Day, especially when paired with grilled corn and fresh summer greens. Blue Flames, Stuffed Whole Chicken, Bbq Chicken, Meals For One, Recipe Box, Barbecue, Spicy, Grilling, Yummy Food

Butterflied Brick Chicken | Blue Flame Kitchen

Butterflying a chicken is easier than you may think and allows you to cook a whole chicken right on the barbecue.

Steak Salad with Chipotle Dressing, a recipe from ATCO Blue Flame Kitchen's Everyday Delicious 2003 cookbook. Australian Beef, Chipotle Dressing, Lamb Skewers, Leftover Steak, Steak Salad, Sirloin Steaks, Restaurant Week, Meat Chickens, Cooking Tips

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, a recipe from ATCO Blue Flame Kitchen. Jam Recipes, Canning Recipes, Great Recipes, Favorite Recipes, Recipe Ideas, Saskatoon Recipes, Saskatoon Berry Recipe, Sauces, Jam And Jelly

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, a recipe from ATCO Blue Flame Kitchen's Holiday Collection 2001 cookbook. Grilled Scallops, Ginger Sauce, Bamboo Skewers, Blue Flames, Fresh Ginger, Fish And Seafood, Seafood Recipes, Sauces, Grilling

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, a recipe from ATCO Blue Flame Kitchen's From the Grill 2014 cookbook. Lunches And Dinners, Bbq Meals, Perfect Grill, Vegetable Stew, Roma Tomatoes, Ratatouille, Wok, Grilling Recipes, Pot Roast

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.