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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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Pumpkin French Toast

BT Toronto | posted Monday, Feb 8th, 2016


  • 6 slices of French baguette
  • 2 eggs
  • 2/3 cup milk
  • ½ tsp pumpkin spice
  • 1 tsp vanilla extract
  • Salt to taste
  • 2 cup cream cheese
  • ¼ cup pumpkin puree
  • 2 tbsp maple syrup
  • 1tsp nutmeg 

YIELD: 3 servings


  1.  To make French toast mixture beat 2 eggs with the milk, pumpkin spice, vanilla extract, and a touch of salt in a mixing bowl until thoroughly combined.
  2. Heat a griddle to medium heat. Dip baguette in mixture and griddle on each side until golden brown.
  3. To make pumpkin cream cheese mix all ingredients’ in a mixing bowl with a spatula until smooth.
  4. To serve add the cream cheese mixture to the base of the plate. Place 2 pieces of French toast on top and garnish with Ontario maple syrup and seasonal berries. Enjoy!


Recipe courtesy of The Fairmont Royal York Hotel

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