Tony’s Curried Broccoli and Chicken Casserole

This is a great way to use up leftover chicken or turkey. You can have this ready to serve in less than 1 hour.

Tony’s Curried Broccoli and Chicken Casserole

4 tbs. of butter (plus 2 tbs. to coat the baking dish)
¼ cup of flour
4 cups of milk
¼ tsp. of nutmeg
2 bay leaves
2 tbs. of curry powder
1 cup of mayonnaise
1 lemon (juice only)
6 to 8 cups of broccoli
2 cups of shredded cooked chicken or turkey
1 cup of grated cheddar cheese
1/3 cup of grated parmesan cheese
1/3 cup of bread crumbs
Salt to taste

Put oven to 400 degrees.

Firstly, you will need to make one batch of béchamel sauce:

Bring milk, ground nutmeg, bay leaves and black pepper to a gentle boil, and then remove from heat. In a sauce pan melt 4 tbs. of butter, when melted add ¼ cup flour, continuously whisk for approximately 2 minutes. You don’t want the flour to burn, but allow it to cook. Pour the heated milk into the butter and flour mixture (through a mesh strainer). Continue whisking until the béchamel thickens. (about 3 to 5 minutes). Remove from heat.

To make it “curried”: add 2 tbs. of curry powder (you can use mild to hot curry powder). Whisk till the sauce takes the colour of the spices. Add 1 cup of mayonnaise, the lemon juice, then whisk till well combined. At this point you will want to salt to taste your sauce, then put sauce aside.

Using about 2 tbs. of butter, grease an oven proof dish (11” x 9” works well), cover the bottom of the dish with the broccoli, then spread evenly the shredded cooked chicken, pour the béchamel allowing it to cover all of the broccoli & chicken. Sprinkle with cheddar, then parmesan and finally the bread crumbs.

Cook covered with foil for approximately 30 minutes. For the last 5 minutes of cooking, remove the foil and place under the broiler for 1 minute or so (or until the top is browned a little). You will want to let this dish sit for about 5 minutes before you serve it.…

CTV Morning Live Carrot Cake

This simple yet very tasty cake is sure to please everyone… even the kids who don’t like carrots will eat it (just don’t tell them what’s in it). Here is the recipe for the carrot cake muffins as seen on CTV Morning Live on February 6th, 2013.


  • 3 eggs
  • 1 cup vegetable oil
  • 1.5 cups white sugar
  • 1/2 cups lightly packed brown sugar
  • 2 cups grated carrots
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons of 24 Carrot Chutney


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 x 13 inch pans.
  2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini, chutney and vanilla. Combine flour, soda, baking powder and salt; stir into the egg mixture. Pour into the pan.
  3. Bake for 60 to 75 minutes, or until done.

** if making muffins or cupcakes; raise heat to 350 and cook for approx. 18 minutes (or until a toothpick comes out clean).

Love notes: you can substitute the vegetable oil for olive oil; it will give a quite nice earthy taste to this cake.…

Baked Beer Can Chicken

With this Friday being International Beer Day (September 28th) we thought what a great time to publish our beer chicken recipe.
Note: if you’re looking for a non-alcoholic version of this chicken, simply replace the beer with chicken stock (and the beer can with a Masson jar.

• 1/4 cup garlic powder
• 2 tbs onion powder
• 1 tbs dried oregano
• 1 tbs kosher salt
• 1 1/2 tsp ground black pepper
• 2 (12 fluid ounce) can beer
• 1 (3 pound) whole chicken
• 2 large white onions, sliced
• 4 green onions sliced


1. Preheat oven to 350 degrees F (175 degrees C).

2. Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9×13-inch baking dish. Place the open beer can in the center of the baking dish.

3. Rinse chicken with cold running water. Discard the giblets & neck from the chicken; drain & pat dry. Place the whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use knife to cut a small slit on each side and press the tip of each wing into the slit to allow even cooking.

4. Rub the prepared seasoning mixture over the entire chicken. Spread the sliced onions around the whole chicken evenly. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.

5. Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Love and Chicken…

Mint Mojito

Cuba is the birthplace of the Mojito. This unique and very refreshing drink is perfect for this time of the year (it’s been very hot up here in Eastern Ontario). Many of you (like myself) have planted mint in their gardens, and yes now is the time of the year where it’s very abundant.. so why not incorporate it in this drink.

The Mojito has a great balance of sweet, bitter and tangy elements. The key is to muddle well my foodie friends. What is it to muddle you may ask? To muddle is to combine ingredients, usually in the bottom of a mixing glass, by pressing them with a muddler before adding the majority of the liquid ingredients.

You can also try adding in other fresh fruits when you muddle, and use their liquors or bitters to bring out their flavors.


2 oz light rum
1/2 oz peppermint schnapps
1/2 oz vodka (or other lime vodka)
1/2 lime (about 4 wedges)
12 fresh mint leaves (chocolate mint works well too)
3 oz club soda
2 tsp sugar

In a highball glass, place the limes, mint and sugar.

Muddle together, but don’t break down the mint too much, otherwise, you might be sipping mint bits (yep, you’ll have mint leaves stuck in your teeth). If you don’t have muddler, use a wooden spoon, or the bottom of an ice cream scoop handle. The goal is to crush the juice from the limes, the sugar has the role of being an abrasive to the mint (releasing its fresh taste; the mint). To crush too much, the goal is not to dissolve the sugar, the liquids you add afterwards (and the stirring) will take care of this.

Then, pour in the alcohols.

I’ve heard of folks adding the ice at this point, I don’t because it makes the sugar hard to dissolve. What you want to do now is stir the mixture (don’t shake it because this will cause the mint leaves to breakdown (remember mint stuck in teeth…)

When the sugar is dissolved (after about 20 stirs, or when you look at the bottom of the glass and see no sediment), add lots of ice, and top off with the club soda (just to the top).

Stir to mix in the club soda, and drop in a straw and enjoy!

(You can also add a frilly little umbrella if …