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

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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...

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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. 

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