© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

Gifts from the kitchen
Traditional Korean Bulgogi dish.  Thinly

April 3, 2018

2 sheets pre-rolled puff pastry, thawed 

1 375-g pkg breakfast sausage

7 eggs

½ cup milk

½ tsp salt

¼ tsp cayenne

3 green onions, sliced

½ cup red pepper, diced

¾ cup cheddar cheese, grated

  1. Preheat oven to 425F. Spray a baking sheet with cooking spray. Lay one sheet of...

March 27, 2018

These colour-brined eggs are not only a feast for the eyes but they are also outrageously delicious to eat. Devilled eggs are tasty on their own but when you give them a little boost of brininess, they are off the charts. A super-creamy devilled centre teamed up with t...

November 6, 2017

The most time-consuming thing about making devilled eggs is peeling the eggs! Luckily, Burnbrae has hard-cooked eggs that are both peeled and flavoured.  Flavours include dill, teriyaki, hot sauce and salt and pepper.  Not only are these eggs great for snacking on the...

Please reload


November 29, 2019

November 26, 2019

Please reload

Thai citrus salad 2.jpeg
Thai citrus salad
About Me

Hi! I'm Andrea Buckett -- chef, instructor, spokesperson and flavour maven (among many other things!). I hope you'll poke around my site and bookmark some recipes, and I'd love for you to follow me on social media, too. 

  • Facebook - Black Circle
  • Twitter - Black Circle
  • YouTube - Black Circle
  • Instagram - Black Circle