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Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017


Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.



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Jays-inspired Brat-flip hot dogs

BT Toronto | posted Thursday, Apr 7th, 2016

Jays-inspired Brat-flip hot dogs


  • 4 bratwursts
  • 4 hot dog buns
  • 1 1/3 tbsp. smokey sweet mustard
  • 1 dill pickle
  • 1 vadallia onion
  • 1 bottle Mill St. Organic
  • 1 1/4 tbsp. sherry vinegar
  • 2 1/2 tsp. sugar
  • Salt to taste


  1. Slice onion crosswise into rings, place in pan on medium heat to caramelize.
  2. Place onions into oven set at 350F for 10 minutes or until tender.
  3. Return to the stove, add the sugar and allow to dissolve, deglaze with vinegar.
  4. Add bottle of beer and reduce liquid to 1/3.
  5. Season with salt.
  6. Grill sausages on a BBQ or roast in the oven.
  7. To assemble spread mustard on the inside of the bun, add sausage garnish with sautéed onions, pickles and fried onions.

Courtesy O&B Canteen

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