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Plum Pierogi

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When we talk about pierogies here, we think Canadian Ukrainians. Our friends friends made them, our Aunts, Uncles and grandparents made them. It’s a part of the culture I’ve grown up with and want to share with my family to keep the tradition alive.

When I talk Plum Pierogi, I get the deer in the headlights look every single time.

Plum Pierogi's will become your new favourite pierogi meal
Plum Pierogi made using prune plums

What is a Plum Pierogi?

I get it. You haven’t heard of them before, but maybe you’ve heard of apple, Saskatoon, raspberry, even blueberry pierogi’s. We’ve made those to but the plum are my favourite.

It started when my parents built a house. They, planted fruit trees. Lots of fruit trees. And a garden, greenhouse and many berry bushes. Two of those fruit trees were prune plum trees.

When you have buckets of plums to use up, you get creative. And so the story of plum pierogi begins.

Plum Pierogi with sour cream
Plum Pierogi served with sour cream and cinnamon

Pierogies come from Eastern and Central Europe. Ukrainian babas all have their own unique pinching technique to seal the dumpling. Kind of like a Chinese dumping – there are many ways to fold and seal ensuring the filling stays on inside.

We also make potato and cheddar cheese pierogies. The recipe is simple and I’ve never thought to write it out. It’s your basic mashed potato recipe if you will. Boil potatoes, mash potatoes with salt and pepper. Add in a smudge of butter and sour cream to loosen up a bit. Then mix in the cheese until melted. Make your dough, add between a teaspoon and tablespoon of filling, cook, enjoy. There you have cheddar cheese and potato recipe.

My History with Pierogi Making

I grew up eating my mom’s pierogies and partaking in the art of making them.

When I was old enough I was put into the assembly line and allowed to help although my favourite thing was to swipe some of the dough and munch on it.

Plum Pierogi dough
Plum Pierogi dough cut using a cookie cutter

These days I sometimes use the old method learned from my mom of rolling dough into a log, cutting into 1 inches pieces, flattening and rolling each piece. Although I do prefer my own method of using a cookie cutter, cup or glass to cut out my shapes, add filling and seal.

Plum Pierogi dough sealed and ready for cooking
Plum Pierogi dough pinched the way my mom did and also sealed my way

If you enjoy any kind of cooked, stewed or roasted plum dish, and you like pierogies, you will need to try my favourite childhood dish.

PRO TIPS:

  • 1 batch of dough will make enough pierogies to fill a 9 x 11 casserole dish. I can’t say how many it makes but it feeds four of us easily with leftovers.
  • Let your dough rest for at least 15 minutes before rolling out.
  • You may need extra water to add to your dough so keep it handy.
  • Have casserole dish and melted butter ready to go to avoid sticking.
Pinched Pierogi
Pinched Pierogi, the way my mom made them

This is definitely a Fall recipe as these plums are only in season in September. Check out our other Fall recipes here:

Plum Pierogi showing pinched and non pinched
Plum Pierogi

Updating this post has me drooling constantly. Pierogies are not meant to look perfect. Our recent batch was made by my daughter and our Vietnamese student.

Pancetta & Lemon Salmon

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Pancetta and Lemon Salmon is an easy recipe to make either on the grill or roasted in your oven. Simple flavours allow you to taste the fish without overpowering the flavours making it a family favourite in our house!

Pancetta and Lemon Salmon
Pancetta and Lemon Salmon

What kind of Salmon to use

Since I grew up fishing, catching and eating the salmon we caught, I never buy farmed. The whole concept of keeping salmon trapped in a very small and typically overcrowded area without the ability to move freely throughout rivers, streams and oceans is not one I openly support.

Do your research and decide what is best for you and your family!

When buying your salmon look for any of these: Chinook, Chum, Sockeye, Pink and Coho. I’ve eaten them all, mostly when I lived in B.C. as the variety available in Alberta is not so great. The BC Salmon website goes into more detail about each of these species of wild salmon.

Use only fresh ingredients

Use only fresh salmon whenever possible. Always smell the salmon before you buy it – even through the package. When it’s old it will smell fishy. Remember this tip when cooking or eating cooked salmon. When it’s over cooked, it will also smell fishy.

Ingredients for Pancetta and Lemon Salmon
Ingredients for Pancetta and Lemon Salmon from Sunterra Market

Inspiration

I like to share where my ideas come from. If I’m inspired by a restaurant meal I’ve had, I will most definitely share where the inspiration came from.

My mom made a roasted salmon fillet baked on parchment when we were kids. She would add a little olive oil, thinly sliced onion, pancetta and fresh dill from her garden. We took her recipe and simplified it using only pancetta and lemon with olive oil, salt and pepper to show cooking with salmon can be easy and flavourful.

Sometimes I serve this salmon topped with a cool, fresh Cucumber Salad. Since cucumber and salmon work well together, it’s a great side dish. Blistered asparagus complete the meal.

Pancetta & Lemon Salmon
Pancetta & Lemon Salmon

Serve your salmon fillet cut into individual portions with the cucumber salad on top and a side of asparagus. Or omit cucumber salad and enjoy with blistered asparagus or green beans!

PRO TIPS

  • Always use fresh salmon. Do the smell test.
  • Do not over cook your salmon. Rule of thumb is 10 minutes per inch.
  • Either grill as outlined below or roast in a 450 F oven.
  • Simple flavours are best. Don’t add strong flavours that will over power the taste of the salmon.
  • You do not need to wrap the salmon in pancetta – it makes no difference in the flavour. Simply lay it on top and any fat from the pancetta will drip down flavouring the fish.

Love salmon as much as we do?! Check out some of our other salmon recipes:

Let us know what you think of our Pancetta and Lemon Salmon in the comments section!

 

Hoisin Ginger Pork Tenderloin

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For this Hoisin Ginger Pork Tenderloin recipe we combine sweet, salty and tangy flavours making this dish a flavourful staple on your table any night of the week!

Hoisin Ginger Pork

Preparing Pork Tenderloin

Pork Tenderloin is a delicious & lean cut of meat you can cook and prepare several ways. Before you start you need to remove the silver skin from the pork which is my least favourite job and one I pass off to hubby! Once it’s off, then toss it in your marinade until ready to grill.

Pan fry, roasting, Instant Pot, slow cooker, smoking, and grilling are all ways you can cook pork tenderloin.

Hoisin Ginger Pork Tenderloin

What is Hoisin Sauce

Essentially it’s an Asian barbecue sauce used in all kinds of dishes and marinades. It’s fragrant, pungent and boasts loads of flavour. You will often see it on tables as a condiment in Vietnamese or Chinese restaurants.

It’s delicious with chicken too like in this recipe: Sticky Hoisin Orange Chicken.

PRO TIPS

  • Buy the family pack of tenderloins, cook two and freeze two. Remove the silver skin before freezing making it quick and easy when you want to defrost and marinate.
  • Marinade the night before you want to cook the pork. The longer it can marinade, the stronger the flavour.
  • In the last six years the internal temperature for cooking pork has changed. Alberta Health Services advises cooking to 71°C (160°F).
  • Always tent your meat when it comes off the grill and let rest at least 10 minutes.
  • I always marinate and grill two tenderloins. Leftovers are delicious in subs.

Hoisin Ginger Pork Tenderloin

Sides to serve with pork tenderloin

Hoisin Ginger Pork Tenderloin is a recipe you will try once and want to make again! Serve it with your favourite barbecue side or try these recipes:

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

 

Quinoa Burgers

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The very best Quinoa Burgers should be full of flavour and surprisingly delicious. Top them with sauteed mushrooms, a few of your favourite toppings and a spicy aioli making them an excellent choice when you have vegetarian friends coming for dinner, hosting a gathering or even to serve for tasty game day eats.

quinoa burgers

Quinoa Burgers

Following a week of making a new quinoa salad recipe each day, I got tired of salads and decided to create a quinoa burger. Some days I like them in lettuce cups without the bun, others with the bun.

These burgers are a powerhouse of flavours brought on from mashed cooked sweet potato, sauteed onion and mushrooms with spices, old cheddar cheese, and toasted pecans.

quinoa burger

The Inspiration

Did you know every recipe I make is inspired by some moment in time, from my past or present?

When I was going to University in Vancouver I had a class mate who worked out daily and was very health conscious with her food choices. She was always bringing interesting food with her for lunch (grains I’d never heard of like quinoa & millet). I was so intrigued!

My mom started cooking with grains in the late 80’s so this combined with my class mate’s healthy lifestyle really helped spark my interest in healthier food. When I lived in Vancouver the only place you could buy these grains were health food stores (1990’s).

The inspiration for this burger comes from a memory from those school days. Another classmate of mine invited me over to a BBQ at her place one weekend. Her name was Ana and she was tall with a full mane of thick, stunning red hair. She made vegetarian burgers on the BBQ and it was one of the best burgers I’ve ever had. The main component in her burger was sweet potatoes/yams.

And that my friends is why there are mashed sweet potato in this recipe.

quinoa burger

The Sauce

I love spice but my alter ego gut doesn’t. So we meet in the middle and I get a little bit of spice keeping everyone happy. Chipotle in adobe sauce is spicy so when I say use a little, use a little in your sauce. Unless you love to feel the burn, then go big.

Sometimes I mix fresh basil, dill, taragon or parsley in with some mayo, a little lime juice and slather it on. Other times it’s all chipotle sauce. Whatever you mix with your mayonnaise, know that is how you make an Aioli sauce perfect for any burger.

quinoa burgers

Toppings

So many great toppings go with this quinoa burger. Give any of these a try:

  • Anything pickled. Fennel, onions, beets, pickles, cucumbers, carrots, radishes.
  • Sauteed mushrooms.
  • Spinach, arugula or kale as your lettuce of choice.
  • Any kind of thinly sliced onion.
  • Salsa, bruschetta or guacamole. I KNOW right?
  • Avocado.
  • Sprouts or pea shoots.
  • Caramelized onions. Oh man.

For toppings I added some sauteed, seasoned mushrooms, a spring lettuce mix or butter lettuce and onions. The sauce included mayo mixed with chopped cilantro, salt, pepper and lime juice.

quinoa burger

PRO TIPS:

  • Make sure your sweet potato is mashed well before adding to the mix.
  • If your mixture is not sticking together as one of our followers commented, add another egg, more mashed sweet potato or a little more bread crumbs to help bind.
  • They will be delicate so I cook them in the oven.
  • I always have cooked quinoa in the fridge so I can grab a cup, toss in some salad ingredients, whisk up a dressing and have a quick lunch or dinner.
  • I avoid big chunky items on burgers like fries, onions rings or any thing that just doesn’t fit. I’ve had these kinds of burgers at events and they really are not my jam.

The Weather Network

Once I did a live segment about these burgers, quinoa and kitchen hacks with video journalist and local news reporter Deb Matejicka from the Weather Network. It was a ton of fun and I think she loved the burgers!

The Weather Network

Like quinoa? Give these recipes a try:

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker. Please be sure to leave a comment and/or give this recipe a rating!

 

Chewy Chipsters (Cookies)

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Several cookie monsters in our house and so these Chewy Chipsters (Cookies) hardly last a couple of days.

We’ve made so many cookies that incorporate the basic ingredients (sugar, butter, flour, baking soda/powder) that it’s easy to start with the basics and spin variations from there.

My daughter wanted to make cookies (I wanted some baking for school lunches) so we started with a basic recipe and added chocolate chips and peanut butter chips. Unfortunately I forgot she is not allowed to bring peanut butter and/or variations and as such the cookies didn’t get to go to school that week but ended up as an afternoon and evening snack.

Here are our Chewy Chipster Cookies (as named by my daughter).

 

Greek Chicken Kabobs

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Marinating the chicken before tenderizes it nicely adding extra flavour to the meat. Greek Chicken Kabobs are a simple, tasty meal we like to serve with extra veggies and feta mint dip!

greek chicken kabobs

Greek Chicken Kabobs

These Greek Chicken Kabobs and accompanying vegetables are marinated in a luscious dressing of olive oil, red wine vinegar, oregano and salt and pepper. That’s it! No need for a million ingredients in the marinade, this simple combination provides all the essence needed to make these kabobs shine!

Serve with some additional fresh veg like lettuce, cucumbers and tomatoes, warmed pita, olives and our Feta Mint Dip for a delicious any time meal.

greek chicken kabobs

Chicken Kabob Ingredients:

Chicken Breasts: Are perfect for skewers. If you use chicken thighs you will cook a little less as they are smaller and thinner.

Zucchini: Buy as fresh as you can find with no bruises or indents. Slice them think for grilling.

Red Onion: Also known as a purple or Spanish onion, keep them chunky for easier sliding onto the skewers.

Bell Pepper: What ever colour or flavour you want. The red, yellow or orange are by far the brightest on these kabobs.

Olive Oil: Buy a good brand, don’t cheap out here.

Oregano: Herbs can be dried or fresh.

Red Wine Vinegar: It’s tangy and I love it. Provides the acid this marinade needs. If you are not a fan substitute red for white wine vinegar.

Salt and Pepper: Sea salt, course salt and fresh black pepper is what we recommend.

Skewers: We go back and forth between metal and bamboo. If using bamboo ensure they have had time to soak in water. Sometimes they still burn on us but no bigs!

greek chicken kabobs

What to serve with these kabobs

So this really depends on how you want to eat them and are you following any kind of diet plan.

The chicken kabobs are fabulous without pita bread. Serve them with your favourite side salad or roasted vegetable dish or in lettuce like a wrap.

If bread isn’t an issue than serve them in naan bread, pita, or even tortillas.

Rice or roasted potatoes are delish.

Pasta like a salad or orzo.

Chips, because why not?!

greek chicken kabobs

PRO TIPS

  • Substitute in eggplant, white onion or any summer squash to replace zucchini, red onion & peppers. Even mushrooms!
  • Fresh or dried oregano works in the marinade.
  • If able let marinate a little longer for additional flavour.
  • Can also serve with tzatziki or hummus.
  • Use naan bread in place of pita.
  • Use chicken breasts or boneless thighs in this recipe.
  • We make them big as we have big eaters. You can thread them onto smaller skewers for smaller appetites or to go farther.

greek chicken kabobs

Grilling or barbecuing is one of our favourite things to do any time of the year. Unless of course we have dipped down to minus 20 F. and the BBQ says “nope”, not today!

The key to a tasty meal is marinating your protein and vegetables. Here’s a few of our favourite grilling recipes.

More Barbecue Lovers Recipes

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

 

Feta Mint Dip

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Serve this tangy dip as an appetizer with fresh cut pita bread, or as an accompaniment to grilled meat. We pair it with beef, pork, lamb or chicken skewers like our Greek Chicken Kabobs.

Add a spoonful to a pita with fresh tomatoes, lettuce and cucumbers to keep it vegetarian or add some grilled meat to make it a Greek feast in a pita.

feta-mint-dip-v2

 

Five Spice Salmon with Maple

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Here is just one of many salmon recipes I have up my sleeve since I grew up in a small Northern British Columbia Town that prides itself on it’s great fishing.  I had my fair share of salmon growing up, but my favourite will always be my father’s smoked salmon.

As a child we spent time in Port Edward (near Prince Rupert) fishing for crab off the docks by the Cannery.  My dad went out ocean fishing with friends on the Douglas Channel (Kitimat) and often came home with Red Snapper, Ling Cod, Halibut and um Octopus.  Yes there was a live octopus in the kitchen sink one day when I came home from work waiting to be made into soup.  Never a dull moment in my house once my mother channeled her inner Julia Child.

Further to all this we dug & cooked clams on the beaches of the Queen Charlotte Islands and fished the mighty Kalum & Skeena Rivers in Terrace until we were allowed to fish no more (chinook, sockeye, trout, pink, chum, stealhead, coho).   Fish at my house was often smoked (in an old refrigerator turned smoker), canned, it was smoked and then canned and it was good.  To this day I have yet to try another smoked salmon that even comes close to my fathers recipe.

Salmon is in my blood and after bringing some fresh sockeye home with us from our recent vacay to B.C. I am ready to get back to cooking it on a regular basis.  I tend to stay with simple flavours when cooking salmon…although sometimes I like to change it up a bit so here is a recipe with a few different levels of flavours that will make you go hmmm it works, how delicious!  A keeper.

 

Double Cherry Chocolate Cookies

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Summer reminds me of Cherries and fresh Cherries remind me of home.  This was the inspiration for a new cookie recipe I created today..Double Cherry Chocolate Cookies.

My folks used to have all kinds of fruit trees, berries, a garden and a green house….it was endless and always fresh food from Garden to Table…organic and delish.  They kept busy and we grew up indulging in everything from fresh fruit/berry jams, crisps, pies, fruit perogies to homemade fruit & berry wine (when we were old enough lol).

Since we are leaving for vacay in a couple days (my hometown in B.C.) I had some fresh cherries to use up and found myself lost in a memory from long ago.  So I decided to cut them up, combine them with dried cherries and some chocolate to create a new cookie.  I also added a new secret ingredient to add more chocolatey goodness (instand pudding powder). The end result is a chocoholic’s dream pairing chocolate with fresh & dried cherries made into a lovely bite that satisfies the soul.

The addition of fresh Cherries makes this a summer cookie.  In the winter months when fresh cherries are unavailable use extra dried cherries instead.

Bacon Peanut Butter Chocolate Chip Cookies

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I’m thrilled to share with you these cookies took 3rd place in a Canada Wide contest sponsored by the Food Bloggers of Canada and Eat In Eat Out digital magazine! The contest was the Christmas in July Cookie Contest 2012.

A couple years ago I started buying hubs Vosges Bacon Candy Chocolate Bars for his stocking at Christmas. He is hard to buy for and I was getting desperate when I heard about these chocolate bars. Well elated does not even describe how we felt after tasting bacon & chocolate together. This is a match made in heaven.

And so calling all Bacon Lovers and Chocolate Lovers. I’ve been inspired by Vosges and wanted to create a chocolate chip cookie with bacon. I decided to take it a step further and add peanut butter to my bacon, chocolate chip cookie creation…booya!

What I came up with was a lovely tasting cookie that is not too sweet. Of all the flavour profiles in this cookie none are over powering…..instead you get a little bit of everything in each bite. Bacon lovers stand united and chocolate reigns supreme in the delightful bacon infused chocolate chip cookie.

Couscous with Mint

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Back on the grain wagon again this week sharing a Couscous with Mint salad of sorts.  A couple of cooler days here in Calgary allowed the brain to start thinking again and planning some meals….if only for a few days.  Rummaging through my pantry I pulled out couscous.  I further had some peppers to use up, feta that was growing green, 5 kalamata olives left and a pack of mint turning a nasty brown colour. 

A new recipe was born.  Loving all things mint, it’s worth making.

Jumbo Grilled Shrimp

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We had friends over for a BBQ the other night and I always have to try at least one new recipe when people are over.  I love to experiment and love it even more when I have people to test recipes on!   Since it was a warm day I opted for colder appetizers and decided on jumbo grilled shrimp with a tasty citrus aioli.  If you can not find jumbo shrimp in your store, use regular sized shrimp instead.

Grilled shrimp are lovely with any type of flavoured Aioli.  We paired these with a Citrus Aioli.

Guacamole Recipe

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Experiencing table side service in Mexico where the servers made guacamole and salsa in front of you, is what inspired us to create our own fresh and tasty Guacamole Recipe at home. Enjoy this dip at your next potluck, gathering or as a meal for one.

Guacamole

Guacamole Recipe

This fresh and tasty dip is made with mashed avocado, tomatoes, onion, cilantro, jalapeno peppers, lime juice, a drizzle of olive oil and salt.

Pico de Gallo and this flavourful green dip are 2 of my favourite summer time snacks. Having visited San Diego many times, driving over the border to Tijuana for Mexican food plus a few vacations in Mexico, I can honestly say I adore Mexican food!

Guacamole

How do you like your Guacamole

Are you team chunky or team smooth operator?! Over the years I have tasted my fair share of this amazing avocado dip. When I make it there are some days it gets more of a mash, and other days it’s chunky.

There are restaurants and Chefs who will add additional spices to their variations, like Rick Bayless who likes to add chiles and garlic.

Once you get the basics down on how to make it, do not be afraid to experiment and add in your own fun ingredients. One of our favourite unique versions to enjoy in the summer is Blueberry Guacamole!

More than just a dip

One thing I’ve learned by trying to eat healthier is a little goes along way. Making up a batch of guacamole on Sunday night and keeping it throughout the week is how we like to roll using a little bit every day but not eating the whole bowl. That is hard let me tell you.

If you are looking for more ways to use guacamole than just Mexican food, here’s some of the ways we’ve used this tasty dip:

Deviled eggs, as a topper on potatoes (baked is fantastic), to jazz up brown rice, egg dishes, a dollop on top of baked avocados or roasted veggies, on burgers and hot dogs, grilled meats or fish, even as a topper on chili.

Making guacamole at home is easy. Here’s a few tips to help get you started.

PRO TIPS

  • Avocados must be ripe, but not overripe
  • White onion is essential
  • Save the avocado pits and keep in the guacamole to help prevent browning
  • Save the lemon after you juice it and add to the guacamole to help prevent browning
  • If you do not have jalapenos use red pepper flakes

Recipes to use guacamole in:

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

Grilled Veggie, Pesto & Bocconcini Pizza

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This Grilled Veggie, Pesto & Bocconcini pizza is inspired by my leftover grilled veggies.  I loved grilled veggies (mushrooms, peppers, onions, zucchini) and in the summer we grill them frequently.  Leftovers usually find their way into omelets or pasta dishes.  This time however, I decided to put the leftovers on a pita and make yet another version of a pita pizza.   

Chocolate Cupcakes

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My daughter’s birthday falls on the August long weekend.  Every year friends are away on summer holidays during this weekend and typically so are we.  On the suggestion from a friend we decided to start having her “friends” only birthday party in June.  And so it began last year and is once again upon us.

Last week she asked me if she could bring cupcakes to school (since other kids did) to share with the class in honour of her birthday celebration.  So we discussed particulars and came up with a plan.  As life has been insanely busy and I was feeling slightly overwhelmed…I seriously considered some of the speciality cupcake shops around town and even called them for pricing.  But at almost $18 per dozen mini cupcakes, I decided I would find the time to make mini cupcakes for my lil girl to take to school.

Growing up I remember my mom making this chocolate cake recipe…always in an 8×8 or 9×9 square baking pan, always with the same vanilla icing.  Every time I make this recipe I am brought back to a special memory involving this chocolate cake.  Funny how food does that.  I made this cake for my son’s first birthday, it was his smash cake.  This time we turned the recipe into cupcakes.  It’s easy and very yummy.  We used a Vanilla Frosting this time to ice the cupcakes. When I make them at Easter I use a buttercream frosting. Sinfully delicious.

Roasted Potatoes with Artichokes and Feta

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Roasted Potatoes with Artichokes and Feta are a fabulous side dish meant to accompany an assortment of entrees and roasts, or are a meal for one topped with a fried egg! Make this easy, quick recipe using canned artichoke hearts, baby potatoes, herbs and feta.

roasted potatoes with artichokes

Roasted Potatoes with Artichokes and Feta

Slow roasted potatoes with artichokes & feta is a marriage made in heaven. Perfect for busy families, they are bite sized potatoes ensuring they cook quickly and loaded with flavour from the herbs, artichokes and feta cheese.

We’ve served alongside grilled meat and while having friends and family over for dinner.

Roasted Potatoes with Artichokes and Feta

How to serve these potatoes

Serve them alongside a turkey, chicken, roast beef or ham for a holiday meal. We like them with fried or poached eggs as a main meal. You could top them with pesto, tzatziki, even whipped feta or on herbed Greek yogurt or labne. And always a drizzle of olive oil on top!

PRO TIPS

  • Before adding the feta, topped with sliced olives, sundried tomatoes fresh oregano, even cut up pieces of grilled halloumi cheese
  • Baby potatoes work best for this dish although you could cut up small potatoes into wedges.
  • Use baby red potatoes or yellow in this recipe.
  • Replace dried herbs with fresh.

Roasted Potatoes with Artichokes and Feta

Other potato recipes that are a must try!

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

Easy Roasted Potatoes with Artichokes and Feta are roasted in the oven with herbs and olive oil making them a delicious side any night of the week.

Apple & Halloom Salad with Apple Cider Vinaigrette

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Apple & Halloom Salad with Apple Cider Vinaigrette….I bet you are wondering what Halloom is? I was too when I saw it in the grocery store. Halloom is a semi-soft unripened cheese that is perfect for grilling. It is a Mediterranean-inspired cheese that holds its shape and resists melting when heated.

My love affair with cheese is never ending and as such I was very excited to try grilling some Halloom. And so hubs was given the order to grill it one night since he is the grill-master in our house. He took his job very seriously and did it with ease, never flinching under the pressure. It looked divine when it came off the grill, sliced up nicely and was a lovely but simple addition to my apple salad. Reminds me of a cross between a salty feta and a firmer bocconcini. It’s a keeper and my mind is spinning with ideas on how to use Halloom in the future. Until then try this salad, it’s one of my favourites and a show stopper.

Lemon Chili Pork Chops

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Lemon Chili Pork Chops are seasoned with spices from our pantry. Chili, garlic and onion powder are mixed with lemon juice to create an easy marinade for summer grilling!

lemon chili pork chops

Lemon Chili Pork Chops

Simple ingredients can create big, bold flavours. Marinade the chops for a minimum of 30 minutes, more if you have time, then grilled until done.

Serve with your favourite grilled veggies, baked beans or a side salad for a tasty any time meal!

lemon chili pork chops

Put Pork on your Fork

Pork or pork chops can be used in an assortment of marinades, rubs, spices and cooking methods.

Since certain cuts of pork can be lean, like pork chops, so it’s important you do not over cook them. Pork should be cooked to an internal temperature of 145 F, ensuring maximum flavour.

We try to buy chops in bulk, divide into freezer bags, add marinade and freeze until ready to use. Pull them out of the freezer in the morning and you should be almost ready to go by dinner time.

lemon chili chops

PRO TIPS:

  • If you have leftovers, store in an air tight container over night. Slice up the chops for lunch time sandwiches or wraps the next day.
  • Use boneless or bone in chops. Cooking time will vary slightly depending which you prefer.
  • Swap out lemon juice for orange juice or lime juice.
  • Baked these chops instead of grilling them.

lemon chili pork chops

What to serve with Lemon Chili Pork Chops

Grilled chops partner nicely with several types of side dishes, especially in the summer. Corn screams summer so give these Grilled Corn Ribs a try. Salads like Greek Pasta Salad, Chickpea Artichoke Salad, Creamy Dijon Dill Potato Salad or Lemony Coleslaw. Grilled sides like Grilled Mushroom and Green Onion Kabobs compliment the dish.

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

Bok Choy Salad

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Easy to make and full of flavour, this Bok Choy Salad is healthy and a flavourful alternative when you want to change up your salad game!

A combination of bitter greens and seasoning makes a tasty Bok Choy Salad

Bok Choy Salad

Bok Choy is a type of Chinese cabbage almost better known as a leafy green often used in Chinese stir-fries and cooking. Because it’s chopped up and used raw in this salad there is a faint hint of bitter from the greens. At the same time it offers a mild dash of sweetness.

These flavours combined with the Asian dressing and crunchy itchiban noodles really deter from any bitterness and offer a pleasing taste on your palate.

Bok Choy Salad

Be Prepared

When you prepare any salad or meal for that matter have all your ingredients ready to go. This makes it easy when it’s time to assemble and eat. The salad dressing can be made in advance, covered and set aside until ready. Leave it on the counter for a couple of hours or if making the day before store in the refrigerator.

Bok Choy Introduction

When my mom jumped on the nutritionist band wagon back in the early 90’s we were exposed to all kinds of new foods when I would visit her and sometimes what we thought were new food groups including this leafy green salad.

It soon become one of my favourite salads and now my family including husband and kids are also hooked on this salad. If you enjoy a bitter green like endive, radicchio or any of the Chinese greens, you will enjoy this salad.

Bok Choy Salad

This salad has become one of my husbands favourites! If you are going to try this salad, here a few things to keep in mind.

PRO TIPS:

  • Regular or baby bok choy will work.
  • This is a raw salad. The only ingredient that has been heated is the toasted ramen noodles.
  • When buying bok choy look for firm, smooth white stalks and dark, crisp greens.
  • Give it a good rinse, toss in salad spinner and chop.
  • If your head of bok choy is quite large, use only half for this salad. Chop the rest and add to a stir-fry or another salad.
  • Use both the white stalk and the green leaves – all edible.

Looking for new salad ideas? Here are a few favourites:

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

Feta & Lentil Salad

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Every month or two a group of moms get together and have a Mom’s Who Need Wine Evening. We do our best to gather monthly, rotating houses, as our schedules allow. The core group have been friends since all our kids were in kindergarten (they are entering grade 7 Fall 2017). New friends and family have joined in from time to time, and each time we try to change it up with either a wine or food theme.

Our wine theme for this evenings gathering was California, so I went with a healthy, bite sized feta & lentil salad. I’ve been to California many times, as my late Uncle used to live in San Diego, and it holds a special place in my heart. I also prepared Pico De Gallo & Guacamole to represent all the incredible Mexican food I’ve tasted in Southern California and Tijuana.

Feta & Lentil Salad without almonds or arugula
Feta & Lentil Salad without almonds or arugula

All the ladies loved this Feta & Lentil Salad, so here it is. It’s from Canadian Living, but I made a few tweaks and served it in shot glasses, which were super cute! The next time I made it I added in fresh arugula, it was so good I added it into the recipe.

Feta & Lentil Salad with almonds, no arugula
Feta & Lentil Salad with almonds, no arugula

 

 

Thai-Inspired Chicken

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Thai-Inspired Chicken incorporates elements of Thai cuisine offering a vibrant, bold flavour profile filled with spices and aromatic herbs. Serve with coconut rice for a phenomenal Thai food experience.

thai-inspired chicken

Thai-Inspired Chicken

Who doesn’t love a meal bursting with flavour, yet requires minimal effort?

Thai cuisine, with its vibrant mix of sweet, savoury, spicy and sour notes, is known for incredible flavours. Thai food has always been one of my favourite cuisines and I dare say I’ve eaten at Thai restaurants hundreds of times!

We do our best to replicate the complex flavours in our recipes, bringing a taste of Thailand to the table.

chicken breasts marinating

Chicken Breasts

We’re using chicken breasts in our Thai-inspired chicken dish, combining the versatility chicken breasts offer with the fragrant magic of Thai ingredients and a ton of fresh herbs!

The simple marinade packed with soy sauce, fresh herbs, green curry paste, garlic and ginger infuses the chicken with an irresistible sweet and savoury aroma.

This dish can also be made with bone in chicken or boneless chicken thighs. Adjust your cooking time as needed.

thai inspired chicken

The final bite

Skip the take out and make this fantastic tasting chicken at home!

Serve the chicken with fresh carrots, cucumbers, jasmine rice or coconut rice (recipe below), rice or udon noodles, a cucumber salad, or even an avocado salad.

Garnish with cilantro, Thai basil, parsely and any of the leftover fresh herbs!

thai inspired chicken

Our most popular Thai-inspired recipes in this website:

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

Grilled Steak with Chimichurri Sauce

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Steak has always been one of my favourite things. My dad would grill it up on occasion, but it would always be the same cut of steak and have to much of the same barbecue sauce added every time. This my friends is what food memories are all about – ahhh the good ole days!

These days I do steak a variety of ways. This Grilled Steak with Chimichurri Sauce is simple, yet the sauce packs a punch of flavour. Today I am using a top sirloin steak to go with my chimichurri. Mix together a few spices, some garlic and olive oil. Rub onto the steak and let sit for awhile. Mix up your chimichurri, grill your steak to your liking and Bob’s your uncle.

Chimichurri sauce originates from Argentina & South America and is a green sauce used to accompany any grilled meat or veg. I’ve had green, red and even a white chimichurri and it’s such a delicious flavour boost. Try adding some to roasted potatoes – super yum right?

As a side to the steak we grilled up some mushrooms and asparagus and filled half our plate with veggies.

 

 

Steak with Chimichurri Sauce
Steak with Chimichurri Sauce

 

 

Cucumber and Mint Quinoa Salad

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This Cucumber and Mint Quinoa Salad is made with lots of fresh mint and parsley, and tossed with a simple red wine vinaigrette. It’s gluten-free and vegan making it a great choice for lunch or dinner.

cucumber mint quinoa salad

Cucumber and Mint Quinoa Salad

Flavours of summer shine in this recipe. Every year we try to grow our own cucumbers and herbs however if you do not have a garden, long English cucumbers and fresh mint and parsley from the grocery store is what you need for this fresh tasting salad.

Cook your quinoa the day before

If you follow this blog and my quinoa chronicles, you’ll know I like to batch cook my quinoa. I also don’t bother to rinse it and have never tasted any odd flavours other than the quinoa itself.

The ratio I use to cook my quinoa is two cups of broth or water to one cup of quinoa. Comes out perfect every time. I store the cooled cooked quinoa in a sealed container in the refrigerator and pull out one-two cups every time I make a salad. Depending on who is around to eat.

cucumber mint quinoa salad

PRO TIPS:

  • Cook your quinoa in advance as mentioned above.
  • Serve the salad immediately. It will last a day or two in the refrigerator however the fresh mint will start to discolour.
  • Use only fresh herbs.
  • Add your favourite Greek salad ingredients and make this a Greek Quinoa Salad – no judging.
  • Delicious with grilled chicken.
  • Sub red wine vinegar for white vinegar.

cucumber mint quinoa salad

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