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Maroulosalata Salad

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Maroulosalata is a classic Greek green lettuce salad that celebrates simplicity and freshness. It pairs nicely with grilled protein, seafood or vegetables and is a regular in our house every summer when produce is fresh and delicious!

Maroulosalata (Greek Green Lettuce Salad)

Maroulosalata

Made with crisp romaine lettuce, aromatic fresh dill, and a light dressing of extra virgin olive oil, lemon, salt and pepper, this salad is as versatile as it is delicious. I love how simple it is and have enjoyed it as a starter, a side or a refreshing main, topped with crispy lentils, chickpeas or hard boiled egg.

This Greek green lettuce salad brings a taste of the Mediterranean to your table.

Maroulosalata (Greek Green Lettuce Salad)

Origins

Its name comes from the Greek word “marouli,” meaning lettuce, highlighting the country’s tradition of using fresh, seasonal ingredients.

  • Greek Simplicity: The salad reflects the Greek philosophy of eating seasonally and letting high-quality ingredients shine. Everyday staples like olive oil, lemon juice and fresh herbs are used and are essential ingredients in the Mediterranean diet.
  • Staple Side Dish: Maroulosalata is often served alongside grilled meats, seafood, or main dishes during family gatherings and celebrations. Its light, refreshing flavour complements heavier dishes, making it common in Greek meals.
  • Minimalist Approach: Unlike the better-known Greek village salad (horiatiki), which includes tomatoes, cucumbers, and feta, maroulosalata focuses on greens and herbs, showcasing the simplicity and versatility of Greek cooking.

Maroulosalata ingredients

Ingredients

All ingredients will be easy to find in your local grocery stores. If you can’t find Perisan cucumbers, use the long English variety and slice rounds in half.

Tips:

  • For a more vibrant salad, add chopped fresh mint and/or parsley.
  • Store leftover salad in an airtight container in the refrigerator for up to 2 days.

Looking for other salad recipes, check out our most popular!

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The Greeks recognized the connection between food and health, believing in the healing properties of certain foods like herbs and spices to impart both flavour and medicinal purposes into their food.

Cherry Rosé Elderflower Sangria

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Ditch the ordinary and embrace the extraordinary with this Cherry Rosé Elderflower Sangria, the perfect spring or summer sip while on the patio.

Cherry Rosé Elderflower Sangria

Cherry Rosé Elderflower Sangria

This refreshing twist on the classic sangria recipe is bursting with floral and fruity flavours. It’s an excellent choice for a summer soiree, barbecue with friends or a relaxing evening at home.

The delicate elderflower liqueur adds a touch of elegance, while the juicy cherries provide a burst of sweetness. It’s become our new favourite summer cocktail.

Cherry Rosé Elderflower Sangria

Sangria

Sangria is a wine-based punch that is classically made with red wine, brandy, chopped fruit, sugar and sometimes soda water or Prosecco. It’s popularity has grown over the years as has the variety of sangria available.

  • Classic Spanish Sangria: The most common type of sangria, made with red wine, brandy, chopped fruit (usually oranges, apples, and peaches), sugar and sparkling water.
  • White Sangria: This is a lighter and more refreshing version of sangria, made with white wine, white wine vinegar, chopped fruit (usually peaches, nectarines, and berries), and sometimes sparkling water.
  • Sparkling Sangria: This is a festive and bubbly version of sangria, made with sparkling wine, chopped fruit (berries and citrus), and sometimes a liqueur like Cointreau or Grand Marnier.
  • Tropical Sangria: Exotic sangria features tropical fruits like mango, pineapple, and passion fruit, and sometimes a tropical liqueur like Malibu or Bacardi.

Cherry Rosé Elderflower Sangria

History of Sangria

With cocktails super popular these days, I’m always interested in learning the origins and history behind drinks, and food as well! Here’s some intel I discovered about origins of sangria.
Rome: Mixing wine with other ingredients dates back to ancient Rome where they often added water, herbs and spices to improve its taste.  
Spain: In medieval Spain, a drink called “hippocras” was similar to sangria and quite popular. It involved mixing wine with spices, sugar and fruit.  
New York: Sangria came to North America in 1964, debuting at the New York World’s Fair.

Looking to up your beverage game? Here’s some of our most popular!

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker and please comment below!

Vietnamese Coconut Coffee

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One of my favourite coffee drinks, ever, is the blended and iced Vietnamese Coconut Coffee, or Cà Phê Cốt Dừa. Twice over the years we have hosted Vietnamese students and I have learned much about the food, culture and coffee!

Vietnamese Coconut Coffee

Inspiration

As I’ve always said, inspiration comes from everywhere. But for this coffee it comes from our students, my adoration of Vietnamese food and seeing someone post recently about this coffee during their travels through Vietnam. My mouth instantly started drooling, as it had been awhile.

Vietnamese Coconut Coffee

Vietnamese Iced Coconut Coffee

Here’s what you do if you don’t want to blend the drink into a frappe or slushy.

Pour the sweetened condensed milk and coconut cream into a measuring cup. Add your brewed coffee and stir until combined. Pour this mixture over a glass filled with ice cubes. Sprinkle with toasted coconut if you wish. Insert straw. Enjoy!

Vietnamese Coconut Coffee

Disclaimer

If you don’t like coconut cream or milk, we can’t be friends! I love it, but I get it.

Here’s what you do if you do not like coconut cream or milk. Sure you can substitute milk, but it’s not entirely an authentic coffee! If you really want to try this drink, make the traditional Vietnamese iced coffee with condensed milk (cà phê sữa đá) with ice. I’ve listed how to make this drink above.

Let me know in the comments what you think!

If you like this drink, give our Iced Chai Tea Latte a try!

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker and please comment below!

Lime Cranberry Spritz Mocktail

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Lime Cranberry Spritz Mocktail is a sophisticated fusion of citrus and cranberry designed to elevate any occasion. It’s delightful in the summer, spring, for dry January, as a holiday sip, or even a romantic Valentine’s day beverage.

summer mocktails

Mocktails for the win

Mocktails often feature a variety of ingredients such as fresh fruits, herbs, flavoured syrups, sparkling water, and juices, allowing for endless combinations and experimentation. From fruity punches to herbal infusions, mocktails are easy to custom to suit any occasion. We like them when preparing a casual brunch, festive celebration, or simply sitting on your deck basking in the sunshine.

lime cranberry mocktail

Take it to go

You can prepare a batch of these drinks in advance and take them with you to gatherings and parties. Bring along the sparkling water and a few garnishes to add while there, ensure it is in a sealed bottle for transport, pack a pretty glass or plastic beverage holder and be the talk of the party!

The gorgeous colours make it an excellent choice for any special holiday occasion.

Lime Cranberry Spritz Mocktail

Here’s a few other tasty non-alcoholic beverages!

This vibrant lime cranberry spritz mocktail combines the zesty freshness of lime with the crispness of cranberry, creating a delightful balance of flavours.

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

A coup glass is the perfect vessel to show off this beautiful mocktail. You can substitute lemon for lime or even orange juice.

Waldorf Salad with Candied Walnuts

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Waldorf Salad with Candied Walnuts is a classic salad that originated at the Waldorf-Astoria Hotel in New York City, with roots dating back to the 19th century.

Waldorf salad with candied walnuts and pomegranates

History of the Waldorf Salad

This salad is known for its simple yet elegant combination of fresh ingredients, typically including apples, celery, walnuts, and mayonnaise-based dressing.

Oscar Tschirky, the renowned maître d’hôtel, is widely credited with creating the Waldorf salad. Originally consisting solely of apples, celery, and mayonnaise, this iconic dish has undergone significant evolution over the past century. As a result, it now features a variety of additional ingredients, including nuts for texture, grapes for sweetness, and yogurt or sour cream to lighten the dressing.

Typically served chilled, the Waldorf salad is versatile and can be enjoyed as both a side dish or a light meal on its own, specifically make this one of my favourite eat alone meals.

Waldorf Salad

The evolution of a recipe

Over the years, the Waldorf salad has evolved, introducing variations that incorporate additional ingredients like grapes, raisins, chicken, or even yogurt instead of mayonnaise. Subsequently despite these modifications, the salad’s essence remains anchored in its simplicity. Its refreshing combination of flavors and textures creates an experience akin to a celebration in your mouth.

waldorf salad ingredients

Waldorf Salad fun facts

Did you know this salad is a popular dish during the holiday season, often served at Thanksgiving dinners and Christmas parties as a festive side dish.

It’s been featured in various culinary competitions and challenges, inspiring chefs to create innovative versions of this classic dish.

Unique ways to present this salad include serving it in individual lettuce cups, stuffing it into wraps or sandwiches, or even incorporating it into sushi rolls.

Looking for more tasty salad, recipes, try these:

Cretan Dakos Salad
Watermelon, Herb & Cucumber Salad
Roasted Chickpea and Asparagus Salad
Italian Pasta Salad
Iceberg Wedge Salad with Bacon
Orange and Fennel Salad with Sicilian Olives

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker and please comment below!

Shish Tawook Chicken Kabobs

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Shish Tawook Chicken Kabobs are a traditional dish with roots in Middle Eastern cuisine, particularly popular in Lebanon, Syria, and Turkey. With a marinade blending garlic, spices, and yogurt, this aromatic dish is a delight in a salad, pita, with naan bread or eaten off the skewer!

Shish Tawook Chicken Kabobs

Shish Tawook Chicken Kabobs

The name “Shish Tawook” originates from the Turkish words “şiş” meaning skewer and “tavuk” meaning chicken, reflecting the essence of this flavourful grilled chicken dish.

Traditionally, these Middle Eastern kabobs are made with marinated chunks of boneless chicken, often chicken breast or thigh, threaded onto skewers and grilled. Accordingly the marinade typically consists of yogurt, garlic, lemon juice, olive oil, and a blend of aromatic spices. This marinade not only infuses the chicken with irresistible flavour but also helps tenderize the meat, resulting in juicy and succulent kabobs.

Shish Tawook Chicken Kabobs

Anytime Meal

An easy dish to create, it’s awesome at backyard barbecues, festive gatherings, and even for casual weeknight dinners. Serve it as a main course or as part of a mezze spread, with warm pita or naan bread, a Fattoush or chopped Israeli salad.

Love Middle Eastern food? Here’s a few of our favourite!

Note: this recipe was originally published on Savour Calgary Food Magazine website in 2021 in collaboration with Alberta Motor Association and Bon Ton Meat Market.

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

Honey Mustard Chicken Thighs

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The easiest Honey Mustard Chicken Thighs have quickly become a family favourite. Bone-in Chicken Thighs are roasted in a creamy, savoury sauce featuring Dijon mustard, luscious honey, fresh garlic and a hint of spices. They are delicious and you are going to LOVE this recipe.

honey mustard chicken

What to serve with Honey Mustard Chicken

Pasta, it fabulous with the chicken and sauce. I also like it with gnocchi simply made in a brown butter sauce, topped with Parmesan cheese and lots of freshly grated black pepper. mashed or roasted potatoes are delightful. Roasted vegetables, steamed green beans or frozen peas, cooked and tossed sliced scallions and fresh mint. Or skip the carbs entirely and serve with the aforementioned vegetables and a salad.

honey mustard chicken

Stella got her groove back

I’ve always been one to enjoy a quick and easy meal. Since we still continue to run to and fro with the kids, coupled with my own events and meetings, I end up craving those simple meals. I’ve always listened to music while cooking, but lately it’s been Taylor Swift. Anyone else? She’s had such a positive effect on our youth, I can’t help myself lately grooving to her tunes while cooking.

honey mustard chicken

Love this recipe? YOU will LOVE these chicken recipes too!

ROAST IT: Miso Roasted Chicken Thighs
BAKE IT: Chicken Milanese
SLOW COOK IT: Slow Cooker Five Spice Chicken
GRILL IT: Greek Chicken Kabobs
PASTA IT: Chicken Pesto Pasta
STIR FRY IT: General Tso’s Chicken

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker and please leave a comment telling us what you think!

 

Vodka Lemon Punch

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This Vodka Lemon Punch is a slushy burst of citrus making it a refreshing sipper for summer days on the porch, patio or poolside. The punch is kept in the freezer and is enough for a crowd, or is ready to go for when you want a glass at the end of a long, hot summer day!

vodka lemonade punch

Vodka Lemon Punch

During the long hot days of summer we always look forward to a big pitcher of beverages to help beat the heat. This recipe in our family is also known as Grandma Baker Slush and is a beverage made in the Baker family (in Manitoba) for decades. Additionally, we have learned it was very popular with the early pioneers and friends in the small town I grew up in (in British Columbia).

It was only after a couple years of marriage and the joining of two families that we discovered we had this tasty beverage in common!

vodka lemonade punch

Ingredients

An easy and refreshing summer beverage, it only takes a few items to create this scoop-able slushy drink!

  • Frozen lemonade
  • Frozen Orange juice
  • English Breakfast Tea Bags (not loose)
  • Unflavoured Vodka, your favourite brand – 25 or 26 oz bottle.
  • White sugar

Whether you do your grocery shopping online, or shop in person, all items should be easy to find!

vodka lemon punch

What to serve with these cocktails

Visions of summers spent outside and on our patio come to mind whenever we think about this vodka lemon punch! We love having light bites in the afternoon with cockails. Here are some of our favourites to make!

TIPS & TRICKS

  • Word to the wise, you can’t taste the vodka and this is a beverage that will sneak up on you when you are least expecting it. Don’t drink and drive!
  • It also makes an insane amount. We use 2 emptied and cleaned 4 Litre ice cream buckets – works like a charm!

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker and please comment below!

Green Beans with Basil Vinaigrette

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Steamed green beans are mixed with a Dijon mustard and basil vinaigrette becoming Green Beans with Basil Vinaigrette, a delightful and refreshing dish we love to bring to potlucks.

green beans with vinaigrette

Green Beans with Basil Vinaigrette

My days living in Vancouver are a big part of who I am today as I was introduced to so many new tastes and cultures. I reference those days in many of my recipes in this blog.

This dish was born from a Vancouver experience and a favourite one to serve in the summer using garden fresh green beans and fresh basil. The beans are steamed or blanched, mixed with a pickled shallot Dijon mustard vinaigrette and tossed with fresh basil. In the photo below I tossed in some pink peppercorns!

gr beans with vinaigrette v1

Herbs

If you can’t find or don’t love basil, sub in fresh dill, thyme, tarragon or oregano. Fresh is best if you can source it, but if not, you can use dried.

Cooking green beans

I grew up eating green beans fresh from my parents garden, served with sour cream. Looking back it was an interesting way to eat them and if I knew then what I know now, I might have added some fresh herbs and spices to the sour cream, spread it on a platter, placed the green beans on top and serving it like that.

It’s important to use fresh beans and not canned or frozen in this recipe. Make sure you remove the stem and rinse before cooking.

BLANCH: To blanch the beans, salt a pot of boiling water and drop beans in. Cook for at least 5 minutes or until tender crisp when sampling.

STEAM: Steaming beans will take 5-9 minutes depending on your steaming method and size of beans. Bigger will take longer, smaller less time.

green beans

Beans are a favourite side dish, here’s a few more:

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker and please comment below!

 

 

Chilean Salad (Ensalada chilena)

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A popular salad in Chile, Ensalada Chilena (Chilean Salad) uses ripe, summer fresh tomatoes mixed with white onions and topped with fresh herbs.

chilean salad

Chilean Salad (Ensalada chilena)

In Chile, this is a traditional salad featuring light ingredients made with ripe tomatoes, white onions and fresh herbs. It’s common to have it served with spicy chiles/peppers, however we’ve kept the heat out of this dish in this recipe since not everyone likes spicy food as much as I do. Use whatever tomatoes you have access to at your market, grocery store or garden.

I’ve had a similar salad in Germany called tomatensalat with the same ingredients and method although served with fresh basil.

Traditional Chilean Salad is typically made with a more neutral vegetable oil, however we prefer to use a good quality olive oil in our salads.

chilean salad

What to serve with Chilean Salad

Serve this tasty salad with anything grilled (vegetables, steak, pork, chicken, fish, burgers) for a simple dinner. It’s delicious served on baked potatoes, grain or rice bowls or served with eggs. Here’s a few recipes we recommend making and serving with this salad.

chilean tomato salad

International Students

We’ve been fortunate enough to have had a handful of International students live with us throughout the school year. Some have been bad egg typically due to coming from money, while others have fit in so well with our family we consider them part of the family.

One year while hosting an International student from Spain, we got to know a lovely young lady from Chile who was in Calgary at the same time on a student abroad trip. She and our student hung out regularly allowing us to learn about both Spanish and Chilean cuisine and culture.

This is one of the many recipes I learned about from her during our conversations.

chilean salad

PRO TIPS

  • Slice onions thin.
  • Store tomatoes on counter, never in refrigerator.
  • Instead of parsley use cilantro or basil.
  • You could whisk the olive oil with a little vinegar for a bit of tang if desired.
  • Serve in a bowl or on a platter.

If you made this recipe tag Wanda Baker on Instagram, hashtag #bakersbeans and please leave a comment below!

 

Pastitsio

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Pastitsio is a layered pasta dish made of noodles and a savoury and aromatic meat sauce that is topped with a cheesy white sauce. It’s baked until bubbling and browned on top.

pastitsio

Pastitsio

What is Pastitsio? My first experience tasting and making this Greek dish was when I lived in Vancouver. I ordered it at a Greek restaurant and later found a recipe in a cookbook which I tweaked and made into my own variation. It made a lot and since I was single in the city, I froze leftovers.

Pastitsio is a layered Greek pasta dish much like a lasagna. The first layer (pasta) is typically made with a tubular pasta like ziti, penne or bucatini. The second layer is an aromatic meat sauce that could include pork, lamb, beef or a combination. The top layer is a bechamel sauce enhanced by the Greek Kefalotyri cheese that is mixed in.

pastitsio

Bechamel Sauce

Bechamel sauce is a classic white sauce made with a roux and milk. It’s popular in French, Italian and Greek cuisines and may feature additional ingredients depending on the recipe. The Greek version has egg yolks whipped in for richness and colour.

Kefalotyri Cheese

Kefalotyri cheese is a Greek Cypriot cheese made from goat or sheep’s milk. It’s traditionally used in making another Greek dish called Saganaki. It’s a hard cheese offering a tangy, salty and sharp flavour making it well suited for grating.

Find this cheese at an Italian or European Store. If you end up having to buy a chunk of cheese you can use leftover Kefalotyri cheese grated onto your favourite pasta dish, in meatballs or with egg dishes.

pastitsio

Tips & Tricks

  • If time is on your side make the meat sauce the day before allow the dish time to blend flavours.
  • Use Pecorino or Romano cheese if you can’t find Kefalotyri cheese.
  • Whenever I make a white sauce I warm my milk in the microwave for 1 minute on high.
  • Don’t worry if all your noodles don’t face the same way when pouring into your casserole dish. It really doesn’t matter!
  • My white sauce layer is thin as my family prefers less sauce in their Pastitsio!

pastitsio

Looking to create a Greek feast?! Check out these recipes!

Take Note: You will taste a flavour explosion in the meat sauce due to the cinnamon and cloves. It’s fantastic but may take you by surprise after the first bite!

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

 

 

Irish Cream

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Homemade Irish Cream is a cream based liquor made with whiskey. It’s luxurious, silky and smooth enjoyed over ice, mixed into hot coffee or used to create your favourite cocktail.

baileys

Irish Cream

The key to making a great Irish Cream is using a good, reputable whiskey. We’ve made this recipe quite a few times over the years trying both Canadian Rye Whiskey and Irish Whiskey. While I don’t sway one way or the other, I do have a love for Canadian or American whiskey!

To make this recipe you simply blend ingredients, bottle and let the Irish Cream sit for a couple days in the refrigerator allowing the flavours to mingle. Kind of like making stew the day before you plan on eating it as it will taste better the next day.

This delectable cream combines chocolate syrup, whiskey, raw eggs, sweetened condensed milk, heavy cream, vanilla and instant coffee. Pour into your favourite jars and store in the refrigerator. It’s an excellent home made gift to prepare and give as a holiday, hostess or even birthday gift.

irish cream

The Inspiration

When I first started making this recipe in the 1990’s, I used Jameson’s Irish Whiskey. At that time I was a scotch and wine drinker and I really didn’t know the difference between whiskey’s. I lived in Vancouver, British Columbia back then.

When I moved to Calgary in 2000, I still had 1/3 bottle of Jameson’s Irish Whiskey left over from my Irish Cream making days. As mentioned I wasn’t a true whiskey fan so drinking it on it’s own really wasn’t appealing but I wasn’t willing to part with it either! When I met my now husband in 2002 he was rather surprised to discover I had a bottle of this kicking around. He was and is a whiskey drinker so having a bottle in my pantry may have sealed the deal for us lol. Needless to say he finished the bottle.

irish cream on ice

Holiday Gift Giving

Homemade Irish Cream is the perfect homemade gift to give someone. Even if they don’t drink, they can use it in baking.

Make sure you have some cute little jars or bottles that seal. Ribbons and labels make it look festive. Plan to make it a couple days before gifting so it has time to blend.

irish cream on ice

St. Patrick’s Day

St. Patrick’s Day is coming soon so make this Irish Cream to help you celebrate the day! Here’s a few other recipes to consider while wearing green!

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

Valentine’s Day Sweet Treats Board

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Romance the love bugs in your house with our simple and fun Valentine’s Day Sweet Treats Board! Pick up your favourite Valentine’s Day chocolates, candies and treats to make this creative, cheerful and enjoyable board to share with your favourite people!

valentines day

Valentine’s Day Sweet Treats Board

Let’s be honest, Valentine’s Day is a great reason to indulge in all the candy and chocolate whether you celebrate with someone, or not.

I’ve been preparing different kinds of boards and charcuterie boards for years and every time it’s something new and fun. Several years ago I wrote about How to Assemble a Charcuterie Board and have expanded on them ever since.

This Valentine’s Day Sweet Treats Board is filled with candy, dessert, sweets or treats and can by anything you want it to be including all chocolate, candy, desserts, even, gasp healthy!

If you don’t have a romantic partner in your life make one to share with your roomie, friends (Galentine’s Day), family or yourself. Who needs a reason for treats?!

valentines day

Tools you need to make this Valentine’s Day Sweet Treats Board

This is fairly straight forward, but here’s what we gather each time we make a board.

  • A cutting board, serving board, serving dish or something along those lines to hold the items. The size depends on how many people you are sharing your board with. For our family of four we keep it on the smaller side. For my Moms Wine Group it would be slightly larger.
  • A plan for what type of board you want to make (ie: candy, chocolate, sweets, cookies, pastries).
  • Little bowls of varying sizes to hold some of the items. They don’t have to be heart shaped!
  • The candy, chocolates and treats of course.
  • If it’s just my husband and I enjoying this board, I will pick out special treats that we both love.

Here’s a few ideas of items we have used to create our boards.

valentines day board

What to put on your Board?! Here’s some ideas to get you started:

I make a list before I go shopping otherwise I end up with way more than what I need.

  • Mini donuts or mini cupcakes
  • Rice Krispy squares made with heart sprinkles and cut into hearts with cookie cutters
  • Brownies cut into heart shapes or two bite brownies
  • Any kind of cookies (red, white, pink, heart shaped, meringues), macarons, pink wafer cookies
  • Pretzel sticks dipped in chocolate/sprinkles, yogurt dipped pretzels
  • Chocolate dipped strawberries, raspberries, blueberries, watermelon
  • Red, White, Pink smarties, m&ms
  • Heart shaped candies
  • Candy sticks, lollipops, jelly beans
  • Red or pink licorice
  • Any kind of chocolate
  • Marshmallows: heart shaped, large and dipped in chocolate with sprinkles
  • Red or pink fudge or bark

If you have more ideas to add to this board, please leave suggestions in the comments below!

valentines day board

How to assemble the board

There is no write or wrong way to assemble a board. I like the items on my boards a little messy vs set up in neat lines as it adds height, textures and a whole lot of surprises when you start digging in. And I love a variety!

  1. If your board is on the small side you may want to set it in a large cookie sheet. This allows for easy transport.
  2. In no specific order, scatter your bowls on the board. These are the anchors and additional items will be placed around them. Fill bowls with candies.
  3. Add bigger items next, IE: brownies, cookies, chocolate dipped strawberries, cake pops, mini cupcakes, chocolate dipped strawberries, etc.
  4. Take the biggest sized candies next, IE: chocolate dipped pretzels and scatter them around in a line or swerve wherever they fit.
  5. Adding finishing touches. Scatter extra bits on top everywhere.

assembling board

Want a romantic setting? Here’s some tips and tricks!

  • Have a floor picnic in your living room. Lay down a nice table cloth, blankets, pillows.
  • If you prefer a table, set up your linens there!
  • Candles to set the mood!
  • Chill a bottle of prosecco, champagne, rose, your favourite white. Decanter a bottle of red wine, or prepare mocktails like the Pink Lady Punch listed below,
  • Flowers are a nice touch! Rose petals sprinkled around are romantic!
  • Make a play list and turn it on and up!
  • Set up some fairy lights!
  • Board games or puzzles anyone?!
  • Order take out for a main meal and this fun board for dessert! Or make a heart shaped pizza to share!
  • Add a chocolate fondue (recipe below) to the mix!
  • Feed each other!
  • Have pen and paper together and try to create a fun poem about each other. Or write the other person a love letter.
  • Pick up some heart shaped or red paper plates and napkins!

Any tips we’ve missed? Add them in the comments below!

valentines day table

Some of the treats on the board are here!

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker.

Check out more delicious recipes on Pinterest

Cretan Dakos Salad

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Cretan Dakos Salad is a specialty salad from the Greek island of Crete often described as Greek bruschetta. Made with fresh, ripe tomatoes and crunchy rye rusks, it’s a delightful meal enjoyed as lunch, dinner or a side.

cretan dakos

Cretan Dakos Salad

Cretan Dakos Salad is a class Cretan dish consisting of sweet vine ripened tomatoes and barley rusks. While it’s a staple in a Mediterranean diet, locals know it as kritikos dakos.

Dry, crunchy barley rusks are soaked in water, and olive oil plus grated tomato creating a memorable salad.

creton dakos 1

What are Greek Barley Rusks?

Rusks are a common ingredient found throughout Greece that resemble stale chunks of hard bread. They come in different sizes and are slow cooked twice ensuring all the moisture is gone and slices have hardened. The trick to enjoying these rusks is to ensure they are moistened before consuming otherwise they are exceptionally hard. You can achieve this by dipping in water or stock and drizzling with olive oil. A good quality rusk will retain texture as long as they are not left in the water for too long.

Rusks can be dipped and broken up into crouton size crumbles or used whole as in this recipe. Other ways to enjoy rusks are with hard or soft cheese, cured salmon or sliced meat like prosciutto. After moistening you can dunk chunks into stew or soup. They can soak up a lot of liquid when given the chance.

They come in bags, have a long shelf life and can be found in European or Italian grocery stores.

creton dakos 4

If you love Greek flavours and food, check out these recipes:

creton dakos 5

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans and please comment below!

Lasagna Soup

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Lasagna Soup combines a hearty and robust tomato based broth infused with ground beef, Italian sausages and herbs making it a family favourite perfect for a cold winters day!

lasagna soup 1

Lasagna Soup

We take the flavours from our Simple Lasagna recipe and combine them to create this incredibly flavourful Lasagna Soup! Ground beef and sausage add extra flavour and texture. We’ve even served this soup with a dollop of Fresh Ricotta cheese on top!

This is a filling soup therefore we don’t serve it with any sides however a green salad on the side would be lovely.

lasagna soup 3

 

PRO TIPS:

    • When I make soup with pasta I tend to cook the pasta separately and add a spoonful to each bowl of soup. Otherwise leftover pasta in the soup will absorb any liquid leaving you with a liquid-less soup the next day. In this recipe I add the pasta to the soup and cook as I knew the soup would all be eaten in one serving.
    • I typically do not add cream to my soups, but decided to add cream to this soup. Feel free to leave out the dairy.
    • We do not advise freezing the soup with dairy in it as it can separate.
    • Leaving the lasagna pieces bigger makes it a bit of a messy challenge to eat. We recommend smaller pieces!

    lasagna soup 4

    Love this one? Try these favourite soups

    If you made this recipe tag Wanda Baker on social media (Instagram) and hashtag it #bakersbeans or #wandabaker

Roasted Acorn Squash

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All it takes to cook squash is a little olive oil, butter, salt, pepper and time. Roasted Acorn Squash is an easy to make side dish or even a main meal option perfect for breakfast, lunch and dinner!

cooked squash

Roasted Acorn Squash

Cooked squash is one of my favourite vegetables. My mom introduced me to cooked squash in the 90’s and if you follow my blog you will note she wasn’t a great cook but she got better after seeing a nutritionist and channelling her inner Julia Child. This happened after I moved to Vancouver to go to University but when I returned home to visit she was always introducing me to her new recipes and ingredients, like squash! You see where I get it from, right?!

Another thing she introduced me to is fresh herbs in salads and on cooked vegetables. Game changer pretty much sums it up.

acorn squash

Go Beyond Salt and Pepper

Here’s the thing. You can keep it as simple as you want, using olive oil, butter, one or the other and salt or pepper. I use all four of these ingredients for the best flavour.

You can also elevate the experience. Chili Oil, a sprinkle of feta, goat, asiago or pamesan cheese give you a delicious umami flavour. Topping the squash with fresh herbs brings more flavour. A drizzle of balsamic vinegar or pomegranate molasses is a game changer. Honey and maple syrup will give you a new experience making it hard not to love squash. Admittedly my husband prefers his squash with maple syrup.

Olive oil and butter can be changed out for avocado oil, lemon oil, even coconut oil. Add a sprinkle of your favourite spices like cumin, chili powder or everything bagel seasoning before cooking if you need spice in your life.

squash process

The process is simple

Truth be known is I’ve been roasting squash since the 90’s. Thanks Mom.

I’ve always cooked one for myself, eaten half and saved the half for lunch or dinner the next day. It reheats nicely.

Roasting squash is simple! Cut the squash in half, scoop the seeds, add a fat like oil (even bacon fat) and spices, roast, top, eat.

squash

What to do with cooked squash

If you find yourself with leftovers, there are loads of ways to use the leftovers. I’m including a few recipes below that I’ve used leftovers in like tacos and pasta. Here’s a few more:

  • Enchiladas and Taquitos
  • Soup
  • Salads (grain or green)
  • Quesadillas

Looking to try new squash recipes? We’ve got a few you should really try! Lentil, Roasted Butternut Squash and Black Bean Tacos are prefect for Taco Tuesday or Meatless Monday. Every Fall we dig into this Acorn Squash, Roasted Garlic and Kale Pasta. Squash and Goat Cheese Pita Pizza is a game changer. This Butternut Squash with Tamarind and Coconut Milk is the comfort food we all crave some days.

Acorn Squash

Squash is available year round, high antioxidants and a vegetable we enjoy throughout the year. It always makes an appearance during the holidays but it’s delicious any time of the  year.

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

 

 

Lemon Chicken Orzo Soup

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Simple ingredients make this weeknight Lemon Chicken Orzo Soup hearty, comforting and easy when a soup craving hits. Top with fresh herbs, fresh black pepper and a sprinkle of parmesan cheese just before serving for a hint of freshness and colour.

Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup

Traditionally chicken noodle soup starts with a French Mirepoix or rather a combination of onion, carrot and celery. It’s also known as the holy trinity and popular in Italian cooking. This flavour base is the start and adding layers will get you to a delicious tasting soup in no time.

An Easy Meal

Chicken breasts are cooked in the broth to add more flavour. Although you can use leftover rotisserie or roast chicken in this soup or any soup that calls for chicken.

Some days we buy a couple roast chickens just so we can have leftovers to make an easy meal. No shame there! These might include a Chicken Taco Salad or a comforting Chicken Pot Pie with Puff Pastry. Our quick and easy Tandoori Chicken Naan Pizza always hits the spot.

lemon chicken orzo soup

 

Soup and Noodles

Whenever I make a noodle soup that involves a flour made noodle (not rice noodle) I will cook the noodles separately and add to each individual bowl. When you have leftovers, this prevents the noodles from soaking up all the liquid while being stored.

Except with orzo. These little rice shaped noodles don’t soak up as much of the broth since, well, they are really not that big. Instead they cook in the soup and take in a little flavour making them perfect, pillowy morsels of goodness.

orzo

PRO TIPS & CHANGE UPS

Change up onion with shallots or leeks. Add a couple chopped carrots for colour, or some washed chopped spinach or kale adding a pop of green.

Instead of using orzo add in some precooked white, brown or wild rice.

Lemon Chicken Orzo Soup is a hearty and healthy meal on its own but you can serve it with some crusty bread, cheese toast or fresh cut up veggies on the side.

lemon chicken orzo soup

Soup on my mind

Soup talk always makes me hungry so here’s a few other soup recipes we recommend you try. This popular Carrot Cumin Soup is requested regularly by our neighbour for herself and her mom. Add some Mexican flair to your meal times with this Chicken Tortilla Soup that eats like a meal. Pizza Soup is a meal you never knew you needed until you try it.

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans and please comment below!

 

 

Mini Pumpkin Cheese Balls

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Mini Pumpkin Cheese Balls are a delicious light bite to serve during Thanksgiving or Halloween. Put each bite sized ball onto a tortilla chip or a cracker then on a platter with pea shoots acting as a pumpkin patch and serve!

Mini Pumpkin Cheese Balls

Mini Pumpkin Cheese Balls

These mini pumpkin cheese balls are a spin on the Mini Chili Cheese Balls I’ve been making for almost thirty years!.

While you might be able to stuff an entire one in your mouth, they are the best little two bite cheese balls you will ever taste! We serve these crowd pleasers with an accompanying cracker or chip.

mini pumpkin cheese balls

When would you serve them

I tend to serve cheese balls around the holidays. They used to be super popular back in the 80’s and our family always had one whole ball out as an appetizer when friends would come for dinner. The smaller versions are the best bite without having to break up the big ball for a piece.

We put them out as an appetizer before a holiday meal or during a potluck or dinner with friends and family. Let’s just say the only time I wouldn’t serve cheese balls is in really super hot weather as they don’t hold up well in the heat. Another great use – on a Christmas Tree charcuterie board!

PRO TIPS

  • Rolling the balls is a messy job and the mixture warms up in your hands a little. Refrigerate the cheese mix first to help them hold their shape.
  • Stem alternative: green pepper or celery pieces.
  • While you can add different cheese to the mix, the majority should be an orange cheddar for the orange pumpkin look.

mini cheese balls

Cheese Ball Flavours

In this recipe we use a few spices to pump up the flavour. But really anything goes.

For spices try: garlic or onion powder, taco seasoning, chili powder, paprika, curry or garam masala, aleppo pepper or za’atar.

Mix in with the cheese: thinly sliced green onion, pickles, olives, pimentos or roasted peppers chopped fine.

Roll em: in fresh herbs, chopped nuts, sesame seeds, poppy seeds, all kinds of spices, cooked bacon, pomegranate seeds, even crushed chips and pretzels!

Think of a cheese ball as a palate you get to play with.

mini pumpkin cheese ball

More holiday appetizer ideas:

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans and please comment below!

A bite sized cheese ball served on a tortilla chip is a fun and tasty appetizer.

 

Swamp Dip

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Everyone loves to dive into this slimy Halloween Swamp Dip complete with fallen tree tops and logs! Fresh herbs, feta, scallions and avocado offer a bright, fresh tasting dip perfect for your Halloween festivities!

swamp dip

Swamp Dip

I’ve been making this dip for years using Uncle Dan’s California Dill dip mix. A secret betrothed to me by friends during office potlucks in the 90’s.

While I still use the dip on occasion and highly recommend it in a pinch because it tastes fabulous, these days I try to use fresh herbs and ingredients I normally have on hand to make this dip really howl on Halloween!

swamp dip

An Anytime Dip

While we might call this our Halloween Swamp Dip, truth is you can make this dip any time of the year. Here’s other times this dip, similar to a green goddess dip, come in handy:

  • The fresh herbs make it a perfect pair for summer crudites.
  • Whip up a batch for St. Patrick’s Day and serve it with all things green.
  • Dress it up with red peppers or pomegranate seeds for your Christmas spread.

dip ingredients

PRO TIPS

  • I blanch the broccoli for 1-2 minutes or steam and drain to give it that bright green colour.
  • I prefer the thicker pretzel sticks vs thin ones but sometimes you have to buy what you can find in the stores so both work!
  • If time is on your side let the mixture sit in the refrigerator for a couple hours to blend flavours.

swamp dip

If you like this recipe and are looking for more fun and festive Halloween bites, we’ve got some more recipes to tantalize your taste buds.

More Halloween Recipes to check out

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans and please comment below!

Roasted Brussels Sprouts

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Roasted Brussels Sprouts offer simple flavours, are easy to prepare, and make a great side to eat as is or with additional ingredients added. It’s time for brussels sprouts to shine and have their day!

brussels sprouts

Roasted Brussels Sprouts

Yes, they were on the table when we were kids, boiled until over done. No, we didn’t like them. Yes, we love them now!

If you are a child of boiled, boring brussels sprouts like I am, fear not. These sprouts will change your mind.

I started experimenting with these little cabbages when I lived in Vancouver. I was privy to trying them when they weren’t boiled until flavourless, but instead cooked with flavour, taste and texture. That is when my sprouts journey began.

How to Prepare Brussels Sprouts for roasting

Takes a little extra time when planning to roast them so you may want to set a few extra minutes aside.

  • Take a slice off the bottom first. This will help outer leaves come off easier.
  • Pull off any brown or bruised leaves.
  • Rinse in a colander.
  • Cut in half lengthwise or quarter if large.

brussels sprouts

Sprouts with Pistachios

Jazz up these sprouts and keep it vegan or vegetarian by tossing with chopped pistachios.

brussles sprouts with pistachios

Brussels Sprouts with Pistachios and Bacon

Bacon lovers will love the addition of cooked bacon. Try using cooked proscuitto or pancetta in place of bacon. Or even beef bacon.

brussles sprouts with pistachios

Equally delicious is to drizzle on a gremolata, pesto, pistou, balsamic or a pomegranate syrup drizzle before serving. Who knew there were so many ways to enjoy these miniature cabbages!

Now that we’ve got your interest, here’s a few things to consider.

PRO TIPS

  • Try to buy sprouts that are relatively all the same size. This will ensure even cooking time. We aim for small to medium sized.
  • If you buy large sprouts you may need to both half and quarter them.
  • When roasting in the oven start off with all the cut sides facing down.
  • If you are only able to find frozen brussels sprouts, once thawed let them sit on paper towels to drain for at least 15 minutes. Add an extra 15 minutes to your cooking time.

Recipes we love with brussels sprouts:

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans and please comment below!

General Tso’s Chicken

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General Tso’s Chicken is a popular stir-fry dish and for good reason. Battered, crispy chicken bites are tossed in a sweet and spicy sauce, served over rice or your favourite noodles creating a delicious meal you will want to have again and again.

general tso chicken

General Tso’s Chicken

We’ve had our fair share of Chinese food over the years and I especially indulged when I lived in Vancouver. I’ve been lucky to enjoy traditional Chinese Banquet meals in both Vancouver and Calgary that has included Bird’s Nest Soup and Peking Duck.

Research dictates General Tso’s Chicken may be named after a 19th century Hunanese general. He most likely never ate this variation of chicken since it was invented by Peng Chang-kuei, a chef from the Hunan province in China. Hunan flavours are some of my favourites. They include hot and spicy, sour, and salty, always leaving your tongue dancing for more.

I’ve played with the flavours in this dish a few times until I got it to the point my husband wanted to eat every last bite promising a belt loosening evening ahead. This typically means the recipe testing process is done and it’s time to post!

general tso chicken

How do you make General Tso’s Chicken

It’s easier than you think! You use chicken breasts or thighs and cube them. Marinate for 30-60 minutes in Shaoxing wine and soy sauce. Toss cubes in flour and fry until golden brown.

Remove from pan, make your sauce and return cooked chicken to sauce allowing it to soak up all the flavour leaving extra sauce to drizzle on top. So darn good!

general tso chicken

What to serve with the chicken

You can add veggies to this dish or make the chicken without them. I’ve added both snow peas and broccoli together and apart. Another option would be to cook the chicken and then add steamed broccoli, asparagus or steam beans on the side if you don’t want to add them to the stir-fry.

We like to serve this chicken with jasmine rice, however any kind of Asian noodle will work, like chow mein noodles!

general tso chicken

PRO TIPS

Having made this recipe several times in previous months, I love to share what I’ve learned along the way.

  • Cook the chicken in small batches. Yes this will take longer but it will ensure they don’t stick.
  • I loves me some sambal oelek (chili sauce/paste) and while you can taste the heat when you sample the sauce, it mellows so you can always add more if you love it spicy!
  • Cook your chicken in oil that is 335 degrees F and ensure it stays around that temperature for even cooking. Thermometers are great for this!

general tso chicken

Love the flavours of Chinese food? Check out these winning recipes!

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker and please leave a comment telling us what you think!

Chicken pieces are battered and deep fried until golden brown then tossed in a delectable sweet and spicy sauce served with a bowl of hot steaming rice.

Spicy Pork Bowls

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We’ve created these Spicy Pork Bowls using pork tenderloin that’s been marinated, broccoli, spinach, carrots, fresh herbs and toasted peanuts all served up on a bed of white rice!

spicy pork bowl

Spicy Pork Bowls

Bowl food is an easy way to eat a nutritious, tasty meal that can incorporate so many flavours and ingredients. Make it adventurous or keep it simple, either way it’s a fantastic anytime meal.

Pork tenderloin is always in my freezer or on my grocery list. It’s a leaner cut of meat but one we enjoy and cook with a lot. This pork marinated for 15-30 minutes and offering up a load of flavour. Lightly steamed broccoli, grated carrot were are vegetables of choice but you could easily swap these vegetables for whatever you find in your refrigerator like tomates, cucumbers, cooked squash, asparagus, green beans – the list is endless!

I roasted some chickpeas to add to this dish but in the end had more than enough ingredients so kept the chickpeas out to snack on!

spicy pork bowls

Bowl Food

When you think about all the food that has been served in bowls over the years like ramen, poke, buddha bowls, or pho (pronounced pha), it only makes sense that a complete meal could and should be served in a bowl making dinners fun and unique. Honestly my kids love it when I make bowls.

Start your bowl by preparing your layers.

  • Bottom Layer: Grains, legumes, beans, rice, noodles or even a layer of sauce like hummus, labne, whipped feta or a yogurt sauce
  • Protein: Can be whatever floats your boat! Lamb, beef, pork, chicken, leftover roast turkey, chick peas or beans, ground burger, tofu.
  • Vegetables: Combine both raw and cooked veggies cut up, shredded or diced into edible bites.
  • Fresh Herbs: We love them and if you do add them. Chopped cilantro, dill, oregano, parsley, tarragon all equal flavour.
  • Nuts and Seeds: They provide crunch. Toast them for additional flavour, chop and sprinkle on top.
  • Dressing: Not always necessary. In this recipe there was enough sauce left in the pan to drizzle on top. However buy your favourite dressing or make one to drizzle on top.

spicy pork bowl

The Spicy Kick

I’ve been cooking with sambal oelek since the 90’s when a chef friend introduced it to me. I always have a large jar in the refrigerator and add it to all kinds of marinades for the perfect zing. One tablespoon is a healthy serving and you will taste it when you taste the marinade before adding the raw pork. It mellows out while marinading and when cooked providing just a hint of heat. If you like it spicy add more! Less spicy, drop it down to 1 tsp.

spicy pork bowl

PRO TIPS

  • Slice your pork very thin. This ensures it cooks very fast. Partially frozen pork is easier to slice.
  • Marinate for as long as you can. Over night is fabulous, minimum 30 minutes.
  • Have all your ingredients chopped, cooked and ready to go before you cook your pork for easy assembly.

Here’s a few more bowl food recipes to try!

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans

 

Miso Roasted Chicken Thighs

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Sheet Pan Miso Roasted Chicken Thighs combine salty and sweet offering loads of flavour both in the chicken and the potatoes roasted underneath.

miso chicken

Miso Roasted Chicken Thighs

I’m always looking for new flavours, new spices and cuisines to try. I’ve had a container of miso paste in my refrigerator for a couple of years. Good thing it’s fermented and has a somewhat long shelf life.

When we first bought the paste we used it on a whole chicken and it was fantastic. For this recipe we’ve mixed the miso with sesame oil, rice vinegar, soy sauce and brown sugar creating a delightful flavour experience.

miso chicken

What is Miso?

Miso is a Japanese fermented paste made with soybeans. It has a very long history dating back to the 1500s and forms the base of many dishes like miso soup. Miso offers a funky, salty, umami flavour and has a texture similar to nut butter.

Use it in marinades, dressings, soups and batters. You can even try it in gravy or tofu dishes! It can be consumed raw if you are so willing to go this route (I’m not that brave). I’ve been incorporating more fermented foods into my diet for gut health over the past few years and love experimenting!

Miso paste is available in three options. White, red and yellow. For this recipe we use white. Learn more about the different types of Miso here: Know Your Miso.

miso chicken

What Potatoes Should We Use?

We like to use russet potatoes in this dish. This type of potato is also known as baker potatoes, Idaho potatoes or old potatoes.

Russet potatoes are a ruddy-skinned potato that holds up well to baking or making french fries. It has a dry, thick skin allowing for a crispy outside yet still fluffy inside. It’s exceptionally delicious baked and topped with all kinds of goodness, or twice baked.

russet potatoes

We love making this dish because it’s quick and easy. Get the chicken marinating the night before so all you have to do is prepare the potatoes for dinner, a few fresh veggies, add your chicken to the potatoes, bake and bring it right to the table to enjoy.

PRO TIPS:

  • This recipe contains 12 chicken thighs but some are smaller and some are larger pieces. I’d say it serves six with potential leftovers depending on appetites.
  • Use leftover chicken in wraps, buns or sandwiches.
  • Swap out potatoes for squash, onion, beets, carrots, even cauliflower cut into thick slices.
  • We let the chicken marinate at least 3-4 hours when we have time.
  • White miso is what we had on hand to use, but red or yellow works well in this recipe.
  • We serve with cut up veggies or a green salad.

miso chicken

Looking for more chicken recipes? Check these popular ones out!

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

Grilled Honey Garlic Pork Tenderloin

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Grilled Honey Garlic Pork Tenderloin is an easy meal to make any night of the week. Paired with a quick salad or some grilled vegetables makes it a perfect, healthy and delicious dinner!

honey garlic pork tenderloin

Grilled Honey Garlic Pork Tenderloin

Recently we went out for wing night and one of the wing flavours we chose was honey garlic, hence the inspiration for this recipe!

Did you know garlic combined with honey is an immune booster making this meal healthy especially when combined with half your plate of vegetables?!

pork tenderloin

Pork Tenderloin

This cut of pork is lean and boneless with very little fat. It comes from the loin and is also known as pork fillet or pork tender.

Pork tenderloin is different than a pork loin. While they are both lean cuts, they are different in shape, size and from two different parts of the pig.

raw pork tenderloin

Side dishes to serve with Pork Tenderloin

So many options here! Any kind of potato dish like Simple Herb Potato Salad, roasted baby potatoes or whole baked potatoes.

Corn on the cob. Boil it, roast it or grill it. If you are feeling adventurous, Grilled Corn Ribs are a great choice! Vegetable skewers of any kind are tasty especially these Grilled Mushroom and Green Onion Kabobs.

Rice dishes are nice like our Wild Rice, Mushroom and Orzo casserole or Coconut Rice.

Salads scream summer don’t they?! Can’t go wrong with Greek Pasta Salad, Thai Inspired Quinoa Salad, or Bok Choy Salad.

honey garlic pork

Now that we’ve got you excited about grilling, here’s a few tips and tricks to get you started.

PRO TIPS

  • Fresh garlic is always better than garlic powder. Although sub in garlic powder if you can’t find fresh.
  • As with any grilled meat, the longer you can let it marinade (IE: overnight) the better the flavour will be.
  • Safe internal pork temperature once cooked is 145 F.
  • Let rest at least 5 minutes before slicing.

honey garlic pork tenderloin

Here’s a few of our favourite pork recipes:

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker