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Old Cheddar Cheese and Bacon Fondue

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Whether it’s broth, oil, cheese or dessert fondue, there are several varieties to. This Old Cheddar Cheese & Bacon Fondue is one of our favourites and contains an ingredient that surprises most people!

Old Cheddar Cheese & Bacon Fondue
Old Cheddar Cheese and Bacon Fondue

Old Cheddar Cheese and Bacon Fondue

Loaded with old cheddar cheese and bacon, this old cheddar cheese and bacon fondue is extra fun because it’s always a battle at the end to fish out the last pieces of bacon and fortunately there have never been any causalities during battle bacon, yet. Other favourite cheese fondues of ours? One with beer and of course the Classic Swiss Fondue.

Why Broth Fondue

Broth fondue offers more flavour as you can add all kinds of ingredients to the broth to really pump up the flavour.

We’ve had oil fondues several times over the years but every time ends up the same. Grease everywhere, our clothes and hair smells like oil, and the oil smell stays in the house for days.

Another great reason for a fondue broth is the leftover broth can be cooled down and frozen for soup later on.

What surprise ingredient

The surprise ingredient I referenced earlier, it’s sour cream. You will be surprised when you taste this fondue, you will not even know there is sour cream in it. Sour cream adds a hint of tart to the fondue and replaces the need for any additional acid. Plus it’s a natural thickener.

A delicoius cheddar cheese fondue with bacon
Old Cheddar Cheese & Bacon Fondue

When we fondue we like to have two or more fondues on the table. A cheese fondue variation and a meat in broth fondue. The kids are slowly coming round to cheese fondue, have always loved the broth ones and request Chocolate Fondue regularly. It’s actually a fun way to wind up or down a birthday party gathering.

Since we enjoy fondueing, we try new variations all the time. Some make the cut, some not so much, however it’s definitely a fun evening to have with family or friends!

Cheddar Cheese and bacon come together to create a memorable fondue
Old Cheddar Cheese and Bacon Fondue

Looking for more fondue recipes? Check out other favourites of ours below.

  1. Pork Fondue in Lemongrass Broth
  2. Classic Swiss Fondue
  3. Teriyaki Beef Fondue

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

 

Pink Lady Punch

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Pink Lady Punch is an easy to make mocktail perfect for any holiday celebration or to cool off with on a hot summer day. The key is frozen strawberries, however fresh will also be delicious in this fun, cheery punch.

Pink Lady Punch

Pink Lady Punch origins

I am in the business of story-telling and there is always a story behind every recipe!

This recipe comes from my father-in-law’s girlfriend Paulette. During one of our many visits to Manitoba, she made it once or twice and it was so tasty I had to have the recipe. She wrote it out for me on a little piece of paper and like so many other recipes, I’ve been hanging on to the piece of paper shuffling it from folder to folder for safe keeping. Until now!

pink lady punch

Mocktail vs Cocktail

We live in a time where cocktails and cocktail bars are popular, speakeasy’s are making a come back even though liquor is legal and mocktails are also having their shining moment for those who prefer not to drink alcohol.

Pink Lady Punch makes a tasty mocktail served with strawberries or even raspberries to keep it pretty and red. During winter holidays you could serve it with grapefruit, pomegranate seeds or even cranberries. A drizzle of grenadine keeps it looking festive as well. I did this and you can see the difference in the photos. The darker red has the grenadine added.

Don’t have or can’t find grenadine but have extra frozen strawberries or raspberries?! Cook them with a tbsp of sugar in a pot on the stove until softened. Puree and strain. Add to mocktail!

To turn this beverage into a hot mess cocktail, add your favourite spirit: rum, vodka, gin or whiskey.

Excellent beverage for kids

If you are planning a kids birthday party this punch is the perfect kids drink. When you are having a cocktail, wine or beer with dinner, make this punch for the kids and serve it in a champagne flute or fancy cocktail glass to make them feel special.

We love making this punch for the Christmas holidays and serving with these tasty treats!

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

 

Chocolate Gingerbread Brownies

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I seemed to be a on a gingerbread kick this past Fall. Since finding a flavour combination we all love in these Five Spice Ginger Cookies, I have had so many food ideas in my head that I want to start testing. But as it goes we are at the end of the year, well, we were yesterday when I started this post, and with the craziness of getting our seafood feast ready for last evening, it didn’t get posted.

Today is a new day, and a new year full of hope and happiness. The recipe is up and I wish all of you a very Happy and Healthy New Year!

Monday night some friends and I gathered later in the evening to celebrate a birthday with a few glasses of wine. Most of the ladies there as far as I know are transplants, meaning we all come from other Provinces in Canada and have no immediate family here in Calgary. I am grateful for these friends to share life’s ups and downs with when needed. A couple hours out with the girls to just chat, enjoy some bits n bites, some wine and good company always soothes the soul.

And true to form I can’t just show up at a gathering, as simple as it is, without some form of food (and wine) in hand. Last night was the perfect night to test out a few recipes on said friends, who admit they are willing guinea pigs who love to try my food. Rave reviews on these brownies and here is the recipe.

Made a couple days prior and dusted with icing sugar upon serving, these brownies are a moist, flavourful and sinfully delicious bite. I could have iced these brownies, but I felt they had enough flavour to stand alone and nobody noticed the lack of icing.

Omit the cocoa powder and you have an equally delicious Gingerbread Brownie, minus the chocolate.

 

Frozen Candy Cane Dessert

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Frozen Candy Cane Cheesecakes
Frozen Candy Cane Cheesecakes

Always on the hunt for a light, easy, and tasty dessert, this is one of those recipes I discovered a long time ago and it quickly became a favourite. Over the years it’s evolved, and gets made differently, but the basics remain the same.  One of my favourite renditions of this treat is a Valentine’s Day version. Instead of using candy canes, I crush up cinnamon hearts. I like to experiment with this treat during holidays and change up the candy based on the event. This has been part of the fun.

This dessert is a great make ahead & take treat. Quick and easy to put together and you can make them up to one week in advance. These desserts stay in the freezer until you are ready to serve. Top with a dollop of whipped cream and crushed candy canes. It’s a light dessert that looks spectacular on a plate, and a perfect finish to a heavy meal.

This is my kind of easy during a busy holiday meal.

 

Roasted Vegetable Soup with Chipotle

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How often do you find leftover vegetables in your fridge begging to be used before they grow legs?! In my soup adventures this week, I was tossed whether to make a soup with some of my frozen meatballs or leave it a plain vegetable soup. Once I decided to puree the soup, I went with a vegetarian style soup kicked up a notch with some chipotle in adobo sauce. The chipotle in adobo sauce gives the soup quite a kick (spicy), so you may want to start with 1/2 tsp of the chipotle first, taste, and keep going until it is hot enough. If you do not like spice, just omit entirely.

Change up whatever vegetables you want to add in, and make it completely vegetarian or vegan by using vegetable stock. If you do not like or have bok choy, leave it out. It really is an acquired taste, one I was introduced to in the 90’s by mom mom. She started making this Bok Choy Salad and to this day my entire family loves it. You’ll find bok choy errs on the bitter side and again it might be an acquired taste, but oh so good for you! It will add a little crunch and texture to the soup.

To roast veggies, toss two cups sliced veggies with a splash of sesame oil, soy sauce, salt and pepper. Place on parchment lined baking sheet and bake in 350 oven for 20 minutes or until starting to brown and soft.

 

Grandma Stimson’s Carrot Pudding

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As it goes I have had an insane month with working full time, part time and trying to keep on top of my full time hobby with all kinds of deadlines, commitments and contracts to sign. Somewhere in there add in cookie swaps, nights out and oh…I am a mom and wife too!

Enter December’s round of the Canadian Food Project. A little late, but still posted in December! The Canadian Food Project Experience was started on June 7, 2013 by Valerie Lugonja of A Canadian Foodie. It’s a compilation of Canadian Food Bloggers who are committed to sharing their time, unique regional Canadian food experiences, and recipes. We hope to bring clarity to our Canadian Culinary identity by sharing food that is important to us as Canadians.

This month’s recipe comes from my Mother-in-Law Lynda. It’s really the Baker Family Tradition carried on from the Stimson family and of course adopted by us. Which makes this recipe over 60 years old (I think). The first time I tried Grandma Stimson’s Carrot Pudding, I was hooked. This was over 10 years ago when I met my future in-laws for the first time. It was so good and there was just enough for all of us to have one serving. One serving was clearly not enough, but it definitely resonated and found it’s place in my memory. As we devoured the pudding that night many family stories were shared and some of the special ingredients in the pudding revealed. I learned carrots and potatoes were a huge part of making this pudding so fabulous. I had no idea.

Last year my in-laws made the long trek from Manitoba to spend Christmas with us. It’s always such a wonderous time when we spend it with our Manitoba family. Fortunately for me, Lynda and I made this dessert together as part of our Christmas Feast. It was a very special moment in time for me to be able to make this traditional dessert with my mother in law. A dessert that is so near and dear to my husband’s heart. It’s a moment I will cherish always.

While this is a fairly new family tradition for me, my husband fondly remembers as a young boy, helping his mom peel and grate the carrots for the pudding. She would place a small baking dish covered in foil in a large pot with water (a double boiler). The vanilla sauce was made in an electric frypan. Following turkey dinner, everyone eagerly awaited Grandma Stimson’s Carrot Pudding. This is his memory, a long standing family tradition and one I fully intend to keep alive in our family.

Notes on steaming pudding: Set a large saucepan (one that will accommodate the baking dish) with a tight fitting lid, on stove. If you have a steamer basket that will fit the baking dish use it otherwise a heat proof trivet set on the bottom of the saucepan will work. Important to note the bottom of your baking dish can not touch the bottom of the saucepan.

 

Candied Bacon

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Wanted to play with bacon one day so I decided to try making a candied bacon. That’s the problem when there is a package of bacon in the refrigerator, it demands to be made into something. Since I’ve heard so much about candied bacon and chocolate dipped bacon, I decided to pick one and candied bacon it was to be.

I figured there would be brown sugar and possibly maple syrup in the recipe, but since I had never made candied bacon before I took to google to discover how it was done.

The reason behind my bacon madness today? I was testing out a brown sugar baked brie and thought it would be the perfect topping to finish it off. Now that I’ve discovered candied bacon I’m hooked and sorry it took me so long to make this delightful bite. There are so many recipes this would be good in, and as such, appears to have enhanced my love affair with bacon.

Try it in salad (ie: Cesar salad), with pasta (sprinkle it on a Pasta a La Carbonara – drool) or even sprinkle some on a beef stew or beef chili before serving.

 

Chicken & Sausage Soup

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A flavourful Chicken and Sausage Soup made without noodles! This comforting bowl of soup combines roasted shredded chicken, chicken sausage and a few hearty vegetables.

Chicken and Sausage Soup

Chicken and Sausage Soup

A soup doesn’t always need pasta in it to make it delicious. A few good quality ingredients combined with some aromatics will help any soup sing.

Leftover Roast Chicken

If you follow along, you know how much we love leftover rotisserie chicken. Sometimes we roast two and sometimes we buy two from the grocery store already cooked and ready to eat. A great tip for changing it up a bit is to use leftover roast turkey in this soup.

chicken sausage soup

Chicken Soup Ingredients

You may be surprised to learn uur soup combines only a handful of ingredients creating a flavourful and memorable meal.

Leftover Roast Chicken. Roast your own whole chicken, poach chicken breasts, or buy a cooked roast chicken, set some aside to make this soup.

Chicken Sausage. Pick up a couple of sausage links without all kinds of fillers. We love Spolumbo’s here in Calgary, and buy their sausages regularly.

Aromatics. Fresh peeled carrots and onion plus celery are best in this soup.

Herbs. Try to find fresh, otherwise dried will do.

Stock or Broth. Great if you have homemade otherwise stick to less salt broth so you can add your own salt.

chicken sausage soup

There is nothing quite like a hot, steaming bowl of chicken soup on a cold day, or when you are feeling under the weather.

This soup comes together in less than an hour and is lovely after a day of winter adventures.

chicken and sausage soup

Soup recipes we love to make and eat!

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

 

Kringle’s Cookies

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These cookies should really be called the last of the Christmas baking ingredients garbage cookies because essentially that is what they are. Searching through my pantry one day looking for inspiration on a cookie, and I started coming across all kinds of last little bits of ingredients to use up…a small ziplock bag of toasted coconut…bag of pecans…leftover glazed cherries…whatever I could find that looked good is what I grabbed and tossed into these cookies.

The cookie testers (including my Uncle) loved the cookies plain, meaning without any additional dipping into the naughty white chocolate and sprinkling of candy canes. The rest of the cookie testers loved them both ways and I must say the extra candy canes and white chocolate really do add that extra touch to these cookies that make them spectacular.

Now they could be made anytime of the year. Just omit the candy canes and use any hard candy, or even sprinkle plain rice krispies on the chocolate instead of holiday ones. And you could dip them into milk or dark chocolate.

Very pleased with how these cookies turned out and I can’t wait to make them again!

 

Orange Gingerbread Cookies

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These Orange Gingerbread Cookies combine aromatic spicy ginger, nutmeg, cinnamon and cloves plus zesty orange creating a flavourful and tasty cookie you won’t be able to stop eating! Especially good dipped in milk or with your morning coffee!

Orange Gingerbread Cookies

Sometime around 2010 or so I started a Mom’s Wine Group or Mom’s Who Need Wine Group. In the group were friends who’s kids are all the same age and most attend the same school. This led to an annual holiday cookie exchange, the start of life long friendships and of course regular shenanigans.

It’s turned out to be an annul event we all look forward to every year full of smack talk, kid talk, wine, bites, health and life. At the end of the evening we all leave with dozens of cookies and/or holiday baking.

Annual Cookie Exchange and Battle Gingerbread

An annual cookie exchange is a fun way to try new cookies and holiday treats.

This year I am making cookies for both our Annual Group Cookie Exchange, and since I am always up for a challenge, The Great Food Blogger Cookie Swap 2013. This Cookie Swap is Worldwide and you have to be a Food Blogger to participate. For a small submission fee (goes to Cookies for Kids’ Cancer), you get matched up with other Food Bloggers in your country. I am in Canada and have been paired with Food Bloggers who live in Eastern Canada.

For the cookie swap I needed a cookie that could stand up to travelling across Canada and arrive in one piece. Since moving to Calgary, I had been slightly challenged with getting a gingerbread cookie right, so I decided I was going to conquer gingerbread and declared let Battle Gingerbread begin.

Orange Gingerbread Cookies

Baking High or Low

Recipes are about trail and error and recently I got to work playing with ingredients to make these cookies. I prefer soft gingerbread cookies and this was the end goal. In Calgary we are 3400 ft above sea level and as such ingredients need to be adjusted to compensate as this affects baking. The higher the altitude, the lower the atmospheric pressure. Lower pressure in turn causes water to evaporate more quickly.

On or around my 3rd gingerbread cookie attempt I got the ingredients right with a little help from my Five Spice Ginger Cookies. Using a similar ingredient plan I was able to get the right consistency and taste adding in some orange zest for additional zip.

By participating in the Food Blogger Cookie Swap I also received 3 fabulous cookies from Food Bloggers across Canada. Heather from The Tasty Gardener in Toronto sent over some “tasty” Egg Nog Cookies. Sarah at Feasts For All Seasons in Vancouver (my old stomping grounds & heart City) provided me with a Lovely cookie called Chocolate Gingerbread Crackles. Evelyne from Cheap Ethnic Eatz in Montreal sent along some Ohh La La Candied Orange Peel Shortbread. Fantastic cookies all around and I can’t wait until next year’s Cookie Swap 2014!

Once you master gingerbread cookies, you may want to try this Christmas Gingerbread Cookie Bowl to put all the cookies in!

Royal Icing

If you choose to decorate and ice, here is the recipe I use.

Beat together 6 tbsp egg whites with 1 tsp vanilla until egg whites are frothy. Gradually mix in 4 cups sifted icing sugar until all incorporated. Turn speed up to high and beat until mixture forms stiff, glossy peaks, about 5 minutes or so. If using food colouring add it and mix. Pour into pastry bags or a ziplock type plastic bag, clipping one of the corners.

Here’s a few more holiday cookie recipes to try:

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

 

Orange Gingerbread Cookies
Orange Gingerbread Cookies

Loose Moose Theatre: Jack & The Beanstalk | Smoky White Beans

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We’ve been patrons of the Loose Moose Theatre at the Crossroads Market for over six years (since my daughter was two). It’s always been an affordable, enjoyable and interactive afternoon outing for the entire family. If you decide to check out a performance, whatever you do, do not expect a quiet relaxing rest. While you may get to take a load off your feet, it will not be quiet to say the least. The audience gets involved in the show at times and of course, little kids can not sit still or keep quiet for long. Noise throughout the play is expected, accepted and sometimes even encouraged.

The Actors are clearly well versed in their craft. They re-create and re-tell classic children’s stories adding in humour specifically tailored for the adults as well. You can buy simple & light snacks at the concession or bring in your own snacks. I have seen many a birthday party group come in to enjoy the show. The tickets are remarkably cheap when you compare to some of the other Kids Theatre Shows around town. After all these years we are getting to know, and love some of the Actors who we’ve seen many times and the ones who continue to shine in each production they participate in. There’s a whole lot of love that goes into these productions and that is why we remain Season’s Ticket Holders. Plus our kids love it.

Other shows to catch at the Loose Moose Theatre beyond kids performances are an evening Improv show, Gorilla Theatre or the ever popular Chrismoose Carol during the Holiday Season. So much fun.

The recipe ingredient for this Adventure series post featuring Jack & The Beanstalk, was obvious; Beans. But trying to decide what kind of beans to use was the biggest challenge. I used green beans, canned beans and bulk beans in my recipe testing until I settled on this recipe. I decided on the canned white kidney beans I had in the pantry. I paired them with some cut up Pancetta and Mennonite Sausage I had purchased at the Farmer’s Market. It became a smoky and delicious bite that needed very little seasoning. The smoky sausage and pancetta were the flavour enhancers in this dish. I further had some fresh cut side pork strips in the fridge I wanted to incorporate into the dish. So I cut them into thin strips (this part of the animal, cut up is called Lardons), fried until crisp, mixed with some parsley and used it to garnish the dish. These strips were not smoked so I added some salt for flavour as I was cooking them.

Add in two more cups of broth and you have a magnificent tasting soup. Grating on some Asiago or Parmesan cheese would also be a delicious addition giving the soup some depth. Eat it as a main dish, light lunch, pair with a roast or use it as a side. Comfort food that hugs you.

Loose Moose Theatre
Loose Moose Theatre Programs over the years. Missing a few I reckon.

 

 

Merry Cherry Ice Box Cookies

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Always wanting to create and try new cookie combinations I decided to investigate Ice Box Cookies as they are new territory for me. I googled ice box cookies and learned they are simply butter, sugar, eggs, flour, a few other ingredients and your add in of choice. Pretty much the basis to any cookie, except they are rolled and put into the fridge or freezer until ready to use. As usual my mind started spinning with all kinds of combinations I could make and so I went back to one of my basic cookie dough recipes and excitedly made 3 different variations of ice box cookies in two days hoping they would all turn out great.

The only time I used candied cherries is in Christmas baking, so I fondly named these Merry Cherry Ice Box Cookies. For my first batch of cookies, I opted to make them without baking soda or powder to see what they’d do. And I rolled them in toasted coconut since I love coconut. They turned out lovely and good enough to share. A simple but tasty little cookie that has received 4 thumbs up here.

 

Moroccan Quinoa Salad

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If you’ve been following along you’ll know how much I love quinoa salads. And the combinations are endless. Since I don’t eat as much protein as I should, it’s the perfect meal to add additional protein to my diet. For those new to quinoa, it’s a grain packed full of protein and a good one to introduce to the kidlets.

In some of my earlier recipes I advise my preference of cooking a big batch of the quinoa in advance and letting it cool overnight in the fridge. It becomes fluffier once it’s had time to rest. Every day for lunch scoop out 1 cup and use it for your salad. This makes for a new salad every day using the ingredients you like and your favourite dressing. You could also scoop out 1/4 cup of the cooked quinoa and put it in your soup or chili.

Using my special ingredient from The Missing Ingredient Food Subscription Package I received last month, I came up with this Moroccan Quinoa Salad based on some of the flavours had recently at one of the Moroccan Restaurants in Calgary, Sultan’s Tent. Roasted chick peas really turns this salad up a notch. Yes I inhaled it.

 

 

Carrot Cumin Soup

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Carrot Cumin Soup is a simple and comforting soup infused with cumin, coriander and ginger. Garnish with fresh chopped herbs, chili oil, or flakes before serving.

carrot soup

Carrot Cumin Soup

When life gives you carrots, make carrot soup. Or try Carrot Lentil Whoopie Pies, and Carrot Cupcakes!

We rummaged through the refrigerator and pantry to create this gem combining fresh carrots, onion or shallots plus a potato to help thicken the soup. A combination of spices provides added flavour. Vegetable or chicken broth can be used and we like to top our soup with fresh herbs and a good grind of black pepper.

This is a dairy free soup. The soup is creamy without the added of sour cream or yogurt.

carrot soup

Spices

You can definitely use the ground spices you already have in your pantry. However if you have the time and means, buy cumin seeds and coriander seeds and grind them yourself. You can toast them lightly first for a deeper flavour however grinding with a spice grinder or mortar and pestle will offer a more robust flavour punch.

Herbs and spices are the key to flavour!!

Same goes for ginger, use and grate fresh for more flavour if you are able to. Quite frankly I always have fresh ginger in my fridge or frozen ginger in the freezer. I use it regularly when cooking, even grated fresh in my hot green tea!

ginger

Our soup is easy to prepare and can be ready in less than an hour! My daughter loves this soup, I make it for people I care about when they are not feeling well or under the weather, so it’s always on repeat!

PRO TIPS

  • Grind coriander and cumin seeds for a more intense flavour.
  • Serve in shot glasses topped with fresh herbs for a show stopper during your next gathering.
  • Cut shallots, potato and carrots roughly the same size so they cook the same.
  • I prefer fresh ginger, but use ground if fresh not available.
  • Replace shallots with onions.
  • Soup tastes great after 30 minutes but if you can let it go a little longer (adding more broth if necessary) the flavours get better.
  • You can freeze this soup once it has cooled down. My neighbour freezes it for her 90 year old mom!

carrot soup

Want more Soup Recipes to try? This soup cooks low and slow all day long: Slow Cooker Chicken Coconut Soup, a robust Roasted Fennel and Broccoli Soup or a fun and flavourful Pizza Soup!

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

 

Chicken, Apple & Halloom Skewers

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It was about a year and a half ago I first discovered Halloom cheese in one of our local stores. I was curious, and as such the cheese came home with me. This became the beginning of a beautiful love affair. Since then we’ve enjoyed the salty, yet mild grilled halloom cheese on skewers with fruit or meat, in salads, as a desert with a balsamic drizzle, as an appetizer/on a canape or on a baguette in a sammy. So many ways to eat this delicious cheese, but it must be grilled first to fully enjoy the cheese in it’s entirety. The smokey but light flavour adds impact to whatever you serve it with.

For the past couple of weeks Ambrosia apples have been everywhere in the stores and so I picked some up. I had been throwing the idea around of grilling up some skewers for lunch on my indoor grill/panini pan but kept putting it off as the amount of smoke that comes from the grill pan is almost to much to handle at times, especially in the winter months. Finally a warm day came along which meant windows open and grill pan pulled out for lunch time fun.

I placed some chicken, halloom and ambrosia apple pieces, in no particular order, on small skewers. They needed a quick marinade so I poured some Maille Old Style Mustard into a bowl, added a few other ingredients and whisked it all together. This became the marinade and dip when all was said and done.

Quick and easy, it was the perfect lunch for the minions and leftovers were served up and devoured for dinner.

 

Mini Salad in Toast Cups

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Mini Salad in Toast Cups are cute one bite appetizers created in a variety of flavours to satisfy all your salad cravings! Try the Bacon Lettuce Tomato, buffalo chicken, Caesar salad cups or make all three!

Mini Salad Toast Cups

Mini Salad Toast Cups – Caesar

The toast cups replace the buttery, crunchy croutons found in a Caesar salad. Finely shredded romaine lettuce is mixed with cooked chopped bacon, dressing, salt, pepper and Parmesan cheese. Scoop into toast cups, top with additional bacon and cheese to create the perfect bite!

Mini Salads in Toast Cups

Mini Salad Toast Cups – BLT

Save some of the bacon from the Caesar salad cups for these tasty BLT cups! The toast cup acts as the bread in a BLT filled with shredded chopped lettuce, diced tomatoes and bacon. Spoon into prepared toast cups and top with grated cheese!

BLT salad

Mini Salad Toast Cups – Buffalo Chicken

Here we’ve made a simple buffalo chicken sauce and tossed it with leftover roast chicken. Shredded lettuce is mixed with mayo and salt and pepper, added to toast cups and topped with the buffalo chicken mixture. Additional cooked bacon was sprinkled on top!

caesar salad toast cups

Mayonnaise Warning

Recipes made with mayo should be kept cold until serving and only left out for a short time. As someone who has experienced food poisoning due to food prepared with mayo left out too long during a wedding reception, I can’t stress this enough!

PRO TIPS

  • Use leftover rotisserie chicken for this recipe for the buffalo chicken or poach chicken breasts
  • Replace the bacon with crisped pancetta or prosciutto
  • You can prepare toast cups in advance.

mini salad toast cups

Game Day

We always get inspired to create one bite wonders when Super Bowl or Canadian Grey Cup approaches. Inspiration comes from every where and there are so many great recipes you can make before opting in for frozen appetizers. I promise cooking your own is way more satisfying and tasty!

Other fun appetizer recipes to try:

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

 

Buffalo Chicken and Bacon Dip

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We’ve combined our favourite chicken wing flavour with bacon and old cheddar cheese to create this unforgettable Buffalo Chicken and Bacon Dip!

buffalo chicken and bacon dip

Buffalo Chicken and Bacon Dip

The Grey Cup to Canadians is like the Super Bowl to Americans. It’s football and we love our football. Just as we love our Hockey Night in Canada!

Dips are fun and easy to make for any kind of gathering but especially one that involves friends, beer and sports. If you love blue cheese, definitely sprinkle some on top once this dip comes out of the oven, because yum.

Buffalo Chicken and Bacon Dip

A Game Day Favourite

Buffalo hot wings are undeniably our favourite flavour, in fact the hotter the better.

So infusing leftover roast chicken with a buffalo wing sauce, mixing in cream cheese and old cheddar cooked bacon, makes this a dinner for one. Or rather a dip to share…ya that’s it!

buffalo chicken and bacon dip

Leftover Roast Chicken

I adore a leftover chicken and if you browse through this website you will find several leftover roast chicken or turkey recipes. I like to either roast two chickens at once or buy two roasted chickens allowing for a variety of meals using leftovers.

buffalo chicken and bacon dip

Other Game Day Recipes to Check Out:

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

 

 

Salted Caramel Chocolate Tarts

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Several times a year I gather together a bunch of friends for a Moms Who Need Wine Night. Sometimes we have a theme like California wines, other times we go out on an adventure, or on occasion we’ve even hosted some sort of party. It never really matters what we do or where we go, just that we all have become good friends with kids the same ages in school and can decompress for a couple hours with good eats, beverages and conversation.

Recently I hosted a Ladies Wine Evening at my house with Spirit Hills Honey Winery. This evening came about following a trip out to the Millarville Farmer’s Market one Summer day to visit my friend Jay at his eatery, Eats of Asia. Side note Eats of Asia has since moved to the Calgary Farmers Market and Crossroads Farmers Market. As a family and even on a date, we enjoy wandering any market to take in all the amazing local food and finds.

Amidst fighting off the nasty wasp population, and taking a few down as we strolled along, we noticed wine. To be more exact, Spirit Hills Honey Winery. Not one to walk past an offering to sample wine we stopped to visit and discovered Mead. Did you know Honey Wine is Mead, or Mead is Honey Wine? We met Ilse, one of the owners, and learned much about Mead. This conversation lead to an in house demo and tasting for the ladies.

The story of Mead is fascinating. It’s an ancient wine believed to have been first made and enjoyed as early as the Neolithic Period, over 3000 years ago. Today Mead is experiencing a renaissance and there are at least 7 Wineries in Alberta producing Mead Wine. Spirit Hills Honey Winery is one of them.

Ilse from Spirit Hills Honey Winery
Ilse talking about the Dande Wine, from Spirit Hills Honey Winery

Ilse and Hugo, originally from Belgium, made their way to Canada to follow their dreams which lead them to becoming sustainable farmers who love what they do. Next came bee hives and eventually the Honey Winery. Their story is as fascinating as they are and one that gives you hope and inspiration. Ilse was our host for the evening, she is charming and friendly and her passion shines through as she speaks to the hard work and effort she and Hugo have put forth to live off the land and create the business they are now in.

Their Mead is made using only organic ingredients, local flowers, berries and honey from their sustainability managed bees. Running a bee farm is a feat unto itself. With currently 114 hives in operation and plans to add another 36, Ilse and Hugo definitely have their work cut out for them. But they seem to have mastered what is needed to be successful. Just check out some of the local liquor stores (Co-op Liquor Stores, Willow Park Wine & Spirits, J Webb) or restaurants (Teatro) who now carry Spirit Hills Honey Wine. Their wine is becoming so popular in fact, one of their favourites, Saskwatch, a big full bodied dry red, was one of the Judges Selections in the Alberta Beverage Awards 2013.

 

Ilse from Spirit Hills Honey Winery
The line up from Spirit Hills Honey Winery

 

Mead wine is unlike anything you’ve ever tasted, full of life, free of sulphates and addicting. Step back from the grape variety you are used to and try it at least once. I guarantee you’ll be surprised and most likely enjoy it.

When we ladies get together for our wine evenings we always bring a bite to share. Ilse gave us some suggestions on food to pair with the wine and I must say, as always, the food the ladies brought to share, was divine. During my quest for the perfect bite, I came across a chocolate ganache type tart with salted caramel. Salted caramel is right up my alley and chocolate was on the suggestion list, so I decided to give it a try. First time making caramel and I only burned myself once and the caramel 2 times. Third times a charm. Everything came together nicely. Husband Rob and I thought the tarts were decent, the ladies apparently loved them and most asked for the recipe.

And so here it is. In case you were wondering, these tarts pair fabulously with the Spirit Hills Honey Winery Dande honey wine.

 

 

 

Ginger Beef Burger

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We are definitely not fair weather BBQ people. How can you be living in Canada where winter comes 6 months a year! Hubs and I both grew up in small Northern Canadian Towns, and as such you learn early that most winter weather is acceptable to BBQ, unless it’s blizzarding and/or below -10. At this point it becomes challenging to manage the heat as the BBQ starts to get grumpy.

The night I created these burgers we were drinking a ginger beer. I decided to pour some into the burger mixture along with some fresh ginger. I tossed a few other things in from the fridge and a ginger burger was born. We devoured these burgers that evening and to quickly to document or photograph.

Enter round two of ginger beef burger. Started with the same base by adding ginger beer and fresh ginger to the burger, but went a different route and tossed in a few other items I had sitting around. The flavour was even better. I’m sure if I aimed for a round three the burger would be outstanding, but I’m going to stop here because it was pretty darn good and sometimes you just need to quit while you are ahead.

Because I am having a love affair with caramelized onions, I had to top my burger with a slice of cheese, little mayo, some lettuce, my Caramelized Onion with Ginger mixture and some Quick Pickle Cucumbers. I found keeping the condiments simple, allows the subtle flavour of the burger to shine.

And yes in case you are wondering the bun in my burger photo is upside down. Why be ordinary? I wanted to shake it up a bit and help stop the burger from sliding. Don’t laugh, it worked!

 

Caramelized Onions with Ginger

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The past couple of years I’ve been having a love affair with caramelized onions. How could I not have known how delicious these slow cooked, sweet little morsels were. Now I make them on a regular basis and keep them in the fridge. The sampling during the cooking tends to lower the end quantity, so I always try to make a little more than the recipe calls for.

Adding the ginger gives the onions a little kick. Sweet + spicy is super delicious. I can’t wait to try a french onion soup with this combination. The caramelization process does take close to an hour to get the onions nice and brown so make sure you have the time.

Caramelized onions can be used many ways. Mix into mayo or greek yogurt for a dip or sandwich spread. Put on your burger (one of my favourites) or on top of a steak or pork chop. Place on top of a baked brie, or on crackers or baguette slices with your favourite cheese. Mix into eggs, on pizza, or in a pasta (mac and cheese). And of course these make the perfect french onion soup.

 

Brussels Sprout Slaw with Pancetta

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A new way to love brussels sprouts is shaving them and adding them fresh into a salad. We’ve served this Brussel Sprout Slaw with Pancetta during a holiday meal and as a Sunday night dinner!

Winter Brussels Sprout Slaw with Pancetta

Brussels Sprout Slaw with Pancetta

If you like coleslaw with fresh cabbage, you will love this brussels sprout slaw with pancetta made with thinly sliced brussels sprouts. The sprouts are combined with napa cabbage, crispy pancetta, toasted pine nuts, fresh pear slices and pomegranate seeds are all mixed together on a plate and dressed.

We prepare an apple cider vinaigrette to mix into the salad just before serving. This slaw with pancetta can be prepared in advanced so the flavours have time to mingle.

Winter Brussels Sprouts Slaw with Pancetta

Brussels Sprouts

Brussels Sprouts are tiny cabbages considered a powerhouse vegetable with all kinds of benefits. Cultivated in Belgium in the 16th century, Brussels Sprouts are a cruciferous vegetable low in calories but high in fiber, vitamins, minerals and rich in antioxidants.

Like cabbage, Brussels Sprouts are a great vessel to soak up a ton of flavour. As a child our sprouts started frozen and then were boiled with no added flavour. They weren’t my favourite vegetable back then.

These days we love adding all kinds of flavour enhancers when cooking them like sesame oil, fish sauce and spices.

How to Shave Brussels Sprouts

Once you’ve shaved the sprouts a few times, you will see how simple it is to do and really not so time consuming. We love salads with shaved sprouts and have even been known to toss them into a regular coleslaw or salad.

There are a few ways to shave brussels sprouts.

  • Mandoline. We’ve tried this method, it’s not the easiest however some people love their mandoline so who are we to judge.
  • Sharp Knife. This takes a little longer but there are not many in the recipe so take your time, slice them in half and slice each half into thin slices.
  • Food Processor. Clearly the easiest method in the bunch. Pulse until they are all shredded.
Brussels Sprouts Slaw with Pancetta
Brussels Sprouts Slaw with Pancetta

PRO TIPS:

  • Change up the cheese. Add grilled halloumi, goat or blue cheese to the salad for an additional flavour hit.
  • Swap slivered almonds, pecans, hazelnuts or walnuts for pine nuts.
  • Make this vegetarian by omitting the pancetta.
  • Use thick sliced bacon if you can’t find pancetta.

brussels sprouts slaw

Looking for more side ideas, here are a few popular ones!

  1. Green Apple & Cranberry Quinoa Salad
  2. Lemon Roasted Potatoes with Parsley Pistou
  3. Brussels Sprouts with Candied Walnuts

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

 

Roasted Tomato Soup

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I am excited to be participating in November 2013 challenge for the Canadian Food Project, The Canadian Harvest. The Canadian Food Project Experience was started on June 7, 2013 by Valerie Lugonja of A Canadian Foodie. It’s a compilation of Canadian Food Bloggers who are committed to sharing their time, unique regional Canadian food experiences, and recipes. We hope to bring clarity to our Canadian Culinary identity by sharing food that is important to us as Canadians.

With a short growing season, September and October bring us a cornucopia of tomatoes. My own little crop of tomatoes are grown in container plants on my deck. This year we harvested quite a number of lovely little tomato specimens and true to form in Calgary, we get early frost in September, so it becomes a race against time to get everything harvested. Since many were picked green, they had to be left on the counter to ripen. And ripen they did.

Growing up in the 1970’s, my parents garden was full of blooming edibles. The greenhouse was home to many varieties of tomatoes and cucumbers. I believe it was an art growing such delicacies and my mom had mastered it. Every Summer and Fall we would have an abundance of fresh produce to enjoy. Many of the tomatoes were canned and stored for the winter. A couple of my favourite things to eat was tomatoes picked fresh from the garden and my mom’s canned tomatoes that had been warmed in a pot, mixed in with cooked macaroni and finished with Parmesan and salt. One thing she never did get into was making tomato soup, until I was in my twenties and living in Vancouver. So for us, as children, tomato soup consisted of Old Fashioned Tomato, Basil and Rice Soup, from a can. Long live Campbell’s.

Tomatoes from Wanda's Garden
Tomatoes from Wanda’s Garden

Compelled and determined to bring my own rug rats up on home made soups, I’ve been trying different versions of tomato soups over the years. One memorable epic fail was squash and tomato…it did not work together. This year we had our own red and yellow garden tomatoes to use and a friend’s red tomatoes from her garden that she shared with us.

When I think of an Albertan or Prairie Harvest, I think beyond wheat, mustard, grains and canola oil…I think about all the love and care that goes into the Farms and the crops the farmers grow and protect from damaging weather and hail, only to harvest and bring to market. A true labour of love.

As we entered November I needed to use up what was left of our tomato harvest and so yet again, I made tomato soup. This time it worked.

 

 

 

Prosciutto Wrapped Watermelon with Balsamic Drizzle

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Last year I was invited to attend the KitchenAids Cook for the Cure Launch here in Calgary, a fundraiser for the Canadian Breast Cancer Foundation. Our speaker for the evening was Celebrity Chef Corbin Tomaszeski, a former Albertan himself who grew up just outside of Edmonton. The event was hosted at a local restaurant called Belgo Brasserie, and they served up a small offering of bits and bites including Panko Crusted Shrimp, Foie Gras on Toast Bites, Amici Balls and Prosciutto Wrapped Watermelon.

Corbin took to the podium and asked us all to be a part of the KitchenAid Cook for the Cure by joining their fundraising efforts. If certain fundraising goals are met there are incentives to join other Celebrity Chefs in Toronto in December.

My motivation for joining is different. For me cancer is everywhere these days. Two years ago I lost good friend Diane, to lung cancer that spread throughout her body. She was given 6 weeks, made it 8 weeks before we said goodbye.

Last year a friend’s husband was diagnosed with Breast Cancer. He had surgery to have the lump removed and under went treatment. Today he is cancer free.

Last year, almost to the day, another friend’s 2 year old niece (Lily) was diagnosed with Leukemia. After several months of intense treatments she is doing ok today. But the treatments are not over for her, yet. Last month our family participated and walked in Light The Night, a fundraiser walk for Leukemia, in her honour. Our team was called The Lily Pads.

And more recently, a dear friend from grade four, Kim, has been diagnosed this year with lung and brain cancer. It’s terminal and it’s breaking my heart. A large feeling of helplessness follows this kind of diagnosis especially since she lives in BC and I in AB.

I think I’ve given more money and done more fundraising for cancer this year than ever before. But it can’t stop. It can never stop until cures are found.limegreenhandmixer

To help promote my Breast Cancer fundraising efforts I have decided to re-create an appetizer enjoyed the evening at Belgo Brasserie, Prosciutto Wrapped Watermelon. It’s certainly not a hard bite to make, but I’m adding my own spin of mint and some balsamic drizzle. Typically I make my own balsamic drizzle, although the last time I attempted to make it we had family in town and I got carried away chatting so much I burned my drizzle. Twice.

So the Balsamic Drizzle I used with this recipe comes from my The Missing Ingredient Food Package of goodies. The Missing Ingredient is a food subscription service that sends you a box of goodies each month. I have to say having a container of drizzle in my pantry, ready to go at anytime, is brilliant as you can “drizzle” almost anything.

Please join me in my fundraising efforts for Breast Cancer Research. Even after all the fundraising I’ve done this year for other cancers, I’ll be giving up (gulp) a bottle of wine this week and putting those funds into the pot. Will you?! Please click on the link to donate Cook For The Cure.

For every person who donates on my Fundraising page, or on my sign up sheet, I will put your name into a draw to win a brand new KitchenAid Lime Green Hand Mixer. I’ll do a random draw on Thursday, December 5th for this item. Good Luck and Thank you!

 

Shredded Brussels Sprout & Sausage Soup

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As I was making this soup last night I was reminded of a pasta I used to make back in the early 1990’s. Back then I worked with a great group of people, in the hair industry, and we would have these fabulous potlucks or gatherings. Inspiration came from everywhere those days and really enhanced my food aspirations.

The 1990 pasta had a base of onions, garlic and sausage. The other ingredients I added were based on what I had available. Always finished with a sprinkling of freshly grated Asiago Cheese. My mom posted this pasta recipe in her community cookbook back in the 1990’s. I think it’s time to revive this pasta dish and share it since the smell of the onion, garlic and sausage brought me back to another time and place reminding me why it was so good.

Back to the soup. We love and adore a locally made sausage called Spolumbo’s Sausage. No binders and no fillers and very delicious. So much so we had it for our rehearsal dinner BBQ, the night before our wedding many moons ago. Spolumbo’s Sausage & Deli is a labour of love between brothers Tom Spoletini, former Lineman for the Calgary Stampeders, Tony Spoletini, former Fullback for the Calgary Stampeders, and Mike Palumbo, also a former CFL football player and Offensive Lineman. I’ve had the pleasure of meeting Tony in the past during one of the many outdoor BBQ and community events Spolumbo’s has been involved in. They have a large variety of sausages to choose from, some that are made with 100% Alberta Pork and admittedly, we eat our fair share every month.

Some days recipes come from rummaging through the fridge, and last night’s soup was one of those experiments that became soup a la whatever I have in the fridge. I decided to toss in some thinly sliced brussels sprouts mid simmer. Then serve the soup topped with fresh chopped parsley tossed with more thinly sliced brussels sprouts. Parmesan cheese rounded it out.

To get the kids interested I added some precooked Alphabet pasta. It worked. They only picked out the bigger pieces of tomatoes. I was even able to sell the shredded brussels sprouts as celery..heh heh heh. They loved it.

A lovely Fall/Winter soup full of flavour. Use your favourite sausage, or seek out some Spolumbo’s and find out why we love it so much.