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Chef's Corner

Monthly Archives: December 2015

Eggnog Cheesecake Courtesy of Melinda

December 18, 2015


1 cup graham crumbs                                                 3 tbsp all-purpose flour

2 tbsp white sugar                                                       3/4 cup eggnog

3 tbsp melted butter                                                    2 eggs

3 (8 oz) packages cream cheese, softened          2 tbsp rum extract

1 cup white sugar                                                       1 pinch ground nutmeg


Preheat oven to 325ºF

In a medium bowl combine graham crumbs, 2 tbsp sugar and the melted butter. Press into the bottom of a 9 inch spring form pan.

Bake in preheated oven for 10 minutes. Place on a wire rack to cool.

Preheat oven to 425ºF

In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture onto cooled crust.

Bake in preheated oven for 10 minutes.

Reduce heat to 250ºF and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.



Simple Marinated Grilled Chicken | Courtesy of Jesse at Camp 140

December 17, 2015


2 cups oil                                                              3 cloves garlic

1/2 cup lemon juice                                           1/4 onion

1/2 cup vinegar                                                  salt and pepper to taste


Using food processor, toss garlic and onion and puree. Add rest of ingredients until mixed thoroughly.

Thaw one case of chicken breasts (20) and once thawed cover with marinade for four hours in the refrigerator.

Preheat grill and when the chicken has been marinated, place on the grill at a 45 degree angle until marks are very present. Flip chicken breast and mark the other side.

Place chicken on a baking sheet once marked. Bake for roughly 20 minutes at 350°F or until chicken has an internal temperature of 175°F.