Posts By: Karl Low

Chef Corey

My name is Corey, I’m a student in Business Management. Before coming to AU I worked in the food industry. I graduated from NAIT’s Culinary Art’s program in 2007 with a diploma in cooking. I have my journeyman certificate, Red Seal, and Blue Seal. I have worked in restaurants, hotels, golf courses, and coffee shops. These days I’m a stay at home parent to three kids, 10-year-old twins and a 6-year-old. My wife works as an RN and program manager at the Stollery Hospital.

Homemade is Better—Braised Ribs

As I start the last week of my current semester, I am listening to the Tragically Hip, putting the final touches on some assignments after a jam-packed weekend.  It was one of those weekends where you need a break on Monday from the hustle and bustle of the activities.  It must be summer!  Summer brings… Read more »

Homemade is Better—Taco Seasoning

In the movie Shrek, Donkey tells Shrek that everyone loves parfaits.  That’s how I feel about tacos.  I cannot say for sure that I’ve ever met someone who doesn’t like tacos.  Tacos might be Mexico’s most endeared food, not that every other food from them isn’t loved, but I think the taco is probably the… Read more »

Homemade is better—Watermelon Cake

It’s getting hot out there.  When it starts to get into spring and summer, my family reaches for watermelon.  This fruit is incredibly versatile, and you can freeze it, drink it, slice it, make it into soup, grill it, or spike it! With all these uses for this incredible fruit, it can be overwhelming what… Read more »

Homemade is Better—Ham and Swiss Breakfast Wrap

I have been running around like a chicken with its head cut off! Spring has sprung, and May rolled in like a lion!  This pace has prevented me from getting these recipes done for a while, but here is another entry into my compendium of culinary delights.  This week I made myself a delicious breakfast… Read more »

Homemade is Better—Scalloped Potatoes

With Easter just passing I thought it was time I shared my scalloped potatoes recipe.  I sometimes make these in a 10” – 12” cast iron skillet because I just really love using my cast iron.  You can use an 8×8 or 9×9 if you like, OR you can even put them in a 9×13. … Read more »

Homemade is Better—Caprese Sald

I am under the weather again.  At the time my writing, three of us in the house tested positive for COVID.  So, this week is going to be a short article, for an easy recipe, one you might even be able to make while your sick. It’s Caprese Salad.  It’s delicious, colourful, and simple to… Read more »

Homemade is Better—Stuffed Pork Loin Roast

I watched a video recently where the chef stuffed a whole pork loin; it looked good.  Serendipitously my local grocery store had whole loins for sale.  I had my muse, and the supplies were readily available, so I grabbed some apples, brie cheese, and fresh sage.  The plan was that I would stuff the pork… Read more »

Homemade is Better—Three Cheese Chicken Roulade

February is so close to being done, and we are getting closer to spring.  Here in Edmonton, it’s supposed to get a bit colder and then warm up soon.  I hope you’re staying warm wherever you live, and I hope you enjoy making and eating this recipe. It started with an idea for chicken roulade… Read more »

Homemade is Better—Creamy Broccoli Chicken

I have not put much stock in the “fad diets” circulating for decades.  Atkins, keto, The Zone, diabetic, low carb, high protein, the juice cleanse, etc., etc.  I typically see these diets as someone’s attempt to make a lot of money with little or questionable science to back it up.  So, when I recently listened… Read more »