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Recipes (Main)

Simple Chicken Fajitas

May 28, 2012 · 2 Comments

chicken fajita

Simple Chicken Fajitas are combined with crispy peppers and sweet onions, then piled with guacamole and pico de gallo making them one of our favourite quick and easy meals!

chicken fajita

Simple Chicken Fajitas

The longer you can marinate the chicken breasts, the more flavour you will have in your chicken. Even 30 minutes will provide an extra burst of yum.

We like to serve these fajitas with lightly sauteed bell peppers and onions. Although for the bell pepper hater in the family I saute mushrooms with black pepper which is a nice earthy addition to any fajita.

chicken fajita

How do I season the Chicken?

You may already have these spices in your pantry. We mix together garlic, chili powder, cumin, oregano, fresh lime juice and a little oil.

Making your own spices is the best way to go to avoid any additional additives, however if you want to use a fajita or taco seasoning packet, it will totally work in this recipe.

chicken fajita

Mexican Fare

Most of us will acquaint fajita’s with Mexican food, however did you know a fajita in Tex-Mex is actually “grilled meat” served in a tortilla. Meaning it’s not technically Mexican food and you may not find it in Mexico if you visit.

Either or it’s a quick meal that is super tasty. We like to serve them with guacamole, salsa, sometimes sour cream, cilantro, fresh shredded iceberg lettuce, fresh lime, even shredded cheese.

chicken fajita

If you like cooking simple, we have several recipes in this blog that are literally simple to make and delicious to eat.

New to cooking and looking for simple recipe ideas, check these out:

  • Simple Roast Chicken
  • Basic Tomato Sauce
  • Simple Herb Potato Salad
  • Simple Braised Pork
  • Simple Pancakes

chicken fajitas

Here’s the ultimate guacamole and pico de gallo recipe to serve with your fajitas:

  • Guacamole
  • Pico de Gallo

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

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Maison Dupuy

May 26, 2012 · 2 Comments

Miason Dupuy Hotel | Photo Credit Maison Dupuy

Looking for accommodations in New Orleans?! The Maison Dupuy is in the Heart of the French Quarter offering luxurious accommodations without breaking the bank!

The Maison Dupuy Hotel
The Maison Dupuy Hotel | Photo Credit Maison Dupuy

Research and Research again

These days booking travel is so much easier yet you still need to ask yourself what is most important to you when looking for accommodations.

Are you looking for a beach resort, an area offering more action, or somewhere quieter. Research is key: look at a map, google and read reviews. Find hotels that fit your budget, consider the amenities they offer and what’s important to you on your holiday.

new orleans hotel
Photo Credit: Maison Dupuy

Pick an area

Like most places New Orleans has many options to suit every traveller.

The Garden District is charming, quieter and boasts lavish gardens and mansions. Upscale shopping, boutique hotels and contemporary options fill the business district or choose to surround yourself with history by staying in the oldest part of New Orleans, the French Quarter.

For us the decision was easy. We were kid-less on our honeymoon and wanted to be in the middle of the crazy so the French Quarter it was. After much research we booked a court-side room at the Maison Dupuy two blocks from the hustle and bustle known as Bourbon Street. This would also allow us the option of returning to the hotel any time we were exploring the French Quarter to freshen up for round two. Or head to the hotel bar and pool and call it a day.

Blocks away from the French Quarter

Originally built as the nation’s first cotton press, the Maison Dupuy is nestled in a charming, residential section of the French Quarter. Consider a gorgeous courtyard, marble fountain with a saltwater pool surrounded by tropical gardens and plants.

Cabana beds and comfortable pool side furniture are easy to cozy up to on the hottest of days. The onsite restaurant Bistreaux, serves local, organic Louisiana-style comfort food all day and features a Jazz Brunch on Sundays.

The Maison Dupuy Hotel
The Maison Dupuy Hotel | Photo Credit: Maison Dupuy

Hotel Facilities

This boutique hotel is full of old world charm and sophistication. Rooms feature pillow-top beds, flat-panel TVs and views of the courtyard or the French Quarter. It offers a 24 hour fitness centre, complimentary Wi-Fi and internet, restaurant, bar, pool side bar and some rooms even have a jacuzzi tub. The staff are very friendly from the moment you arrive until you check out.

It’s a very central location making it easy to explore near-by restaurants, shops and local attractions. All within walking distance are Jackson Square, Cafe Du Monde, the French Market and the Riverwalk on the Mississippi River. The House of Blues and Frenchman Street offer up some New Orleans music while the Central Business District and Superdome are a short ride on the New Orleans Street car. At the same time it’s far enough away from hustle and bustle for those who prefer to retire to their hotel in the evenings after touring around.

hotel robe
Photo Credit: Maison Dupuy

From Simple to Magnificent

We booked a room facing the courtyard with a King size bed. We checked into our room after a long day of traveling two days after our wedding, only to discover the air conditioner was frosting up and the over-flow tray overflowing from the ceiling into our bathroom. We called the concierge who sent maintenance up to see what was going on. The issue was not to be fixed anytime soon.

Much to our surprise the team in the hotel decided to not only move us to another room, but because it was our honeymoon, move us to a suite! Back then it was called The William Faulkner Suite 518, now it might be known as the Honeymoon Suite, I am not sure but the next morning we were on our way to Suite 518. What service and how thrilling to be on your honeymoon and get this amazing treatment! Most of my photos are dark, because this was before smart phones.

maison dupuy suite

Nourish your soul at Bistreaux

An important aspect of any hotel for us is the restaurant in the hotel. Breakfast on balcony the beautiful courtyard or picturesque French Quarter was a real treat as was the restaurant itself. The murals, in the style of Toulouse-Lautrec, gives it a Parisian cafe vibe. Live entertainment and a jazz brunch on Sundays really sealed the deal for us. The food options fit the bill. So good.

beignet

For adventure travelers seeking a rustic, historical stay in the French Quarter, the Maison Dupuy is a wonderful boutique hotel to consider. It has everything you need for a comfortable, stress-free getaway in the heart of NOLA.

About the Maison Dupuy

Website: Maison Dupuy
Address: 1001 Toulouse St., New Orleans, LA 70112

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Chickpea and Artichoke Salad

May 23, 2012 · 2 Comments

chickpea and artichoke salad

Chickpea and Artichoke Salad has protein, tons of flavour and is a quick dinner you can have ready in minutes. Canned artichoke hearts in oil are a great investment using the marinated artichoke oil as the dressing for this salad.

A full Pantry is a happy Pantry

Keep your pantry stocked with a few basics like canned beans, lentils, chickpeas, stock and tomatoes. With just a few pantry items you can pull together a meal in no time. Chickpeas contain vitamins including iron, minerals, fiber, calcium and essential to our bodies, protein. Ensure when you buy your chickpeas they come with only three ingredients or less; chickpeas, water, salt. It’s all the other additives that can cause gas.

Chickpea and Artichoke Salad
Chickpea and Artichoke Salad

Other uses for chickpeas

With a pantry full of basics, quick meals are never far away. Use chickpeas in stews, chili, roast them with a little spice (my favourite snack) as we did in this Ras el Hanout Roasted Cauliflower with Chick Peas, add to curries, hummus like our Roasted Jalapeno Hummus or dips, soups and salads. Try adding fresh herbs, cooked bacon or pancetta if you eat meat, goat or feta cheese to change this salad up and make it your own.

Chick Pea & Artichoke Salad
Chick Pea & Artichoke Salad

Since chickpeas are so versatile and one of our favourite pantry items, we are sharing a link to 15 things you can do with canned chickpeas offering more ideas on how to use them to help you get inspired!

PRO TIPS:

  • Make this salad on a Sunday and you have lunches for the week.
  • Buy artichokes in oil, they tend to be healthy and very flavourful. You can add the oil to the salad.
  • This salad keeps in the refrigerator for a couple of days. Works well for lunches or picnics. Even a potluck or Barbecue.

Other recipes with chickpeas

  • Roasted Chickpea and Asparagus Salad
  • Salad in a Jar with Lentils, Chickpeas and Brussels Sprouts
  • Chickpea Salad with Feta
  • Grilled Asparagus Bean Salad

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

 

 

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Fruit Pizza

May 22, 2012 · Leave a Comment

You know how certain foods remind you of certain times in your life? This pizza is one of them. It brings me back to my days living in Vancouver, Billie Holiday, Blue Rodeo, and dinners consisting of wine & popcorn. Those were also the days where I used to swoon over the Vancouver Province every Wednesday or Thursday as it was recipe day in the paper, and I was always eager to see what recipes would be shared.

From picnics to potlucks, or lunch time office parties, this pizza is the perfect guest. I’ve even brought it along to a baby shower. You can change up the fruit based on the time of the year, and what’s in season. Brighten up a gloomy day with a fruit pizza.

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Maple Soy Pork Chops

May 8, 2012 · Leave a Comment

When kids come into your lives you have no idea how busy life will become. Schedules, routines, activities, eventually school, playdates, family time, and somewhere in there we need to eat right? As my kids started to get older, and several weekly activities became the norm, we were running like chickens with our heads cut off several times a week trying to grab something healthy to eat and go.

Quick meals solutions were needed. Pork chops are one of those quick, easy and healthy meal ideas that can be grilled, fried, or broiled quickly. Once cooked and cooled you could slice thin and add to sandwiches or wraps if you do not have time for a sit down meal. A bowl of pasta, pork chops and fresh veggies are really that easy to get on the table in 30 minutes or less.

These pork chops are a family favourite, in fact anything that includes Chinese five-spice powder is a favourite here.

 

 

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Taco & Pepper Pita Pizza

May 4, 2012 · Leave a Comment

Taco & Pepper Pita Pizza

Third times a charm?  Good thing I’ve had 5 workouts in 4 days to make myself feel better about these pizza experiments.  This will be the last pizza submission for this week as I am getting pizza’d out.  However having said that I have at least 4 more ideas spinning through my head for pizzas based on leftovers.

Leftover taco meat can be used many ways.  On a pizza for a quick lunch or supper is a quick meal for a busy family.  I love hot peppers and used pickled jalapeno’s in this recipe.  I also used regular peppers (orange, yellow & green) both sliced and diced.

Options are endless.  What I enjoy on a taco or taco salad is what I put on this pizza.  I did not use exact quantities below as some people may prefer more of a topping, others less.  You decide.

 

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Squash & Goat Cheese Pita Pizza

May 3, 2012 · 2 Comments

I thought yesterday’s pizza creation was pretty tasty and since today is pizza day for lunch, the inspiration carried over and I wanted to create another yummy pizza. Today’s pizza is a leftover roasted Squash & Goat Cheese Pita Pizza, yumo.

I always use pita pockets to make pizzas for lunch for the kids. They are the perfect size for little hands and hold the ingredients well. Looking around my kitchen for inspiration I discovered some uncooked squash that needed to be used up. Not enough time to grill it, I steamed it instead. Being a lover of all things squash but never having had it on pizza I was up for the challenge. I looked through the fridge, fished out some basil and some peppered goat cheese. A new recipe was born.

Note: If you like goat cheese but do not care for a lot of pepper buy a plain or perhaps herb goat cheese and omit the additional cracked pepper.

I can honestly say I had a Clinton Kelly moment when I took my first bite. (If you ever watch The Chew….love that show…whenever Clinton tastes something he adores he becomes incoherent).  Yes I felt that way, this pizza rocked my socks off. Trying to figure out what to call this pizza was my biggest challenge.

If you are up for a new pizza and and like squash, try it – you will not be disappointed.  I didn’t calorie count this one but I’m pretty sure since there are fewer ingredients it might be under 500 calories.


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Tandoori Chicken Naan Pizza

May 2, 2012 · 7 Comments

tandoori chicken naan pizza

Here’s another awesome way to use leftover roast chicken the next day. This Tandoori Chicken Naan Pizza combines mango chutney, peppers, shredded roast chicken, red onions and mozzarella cheese. Served with a sprinkle of fresh cilantro, it’s the best way to end a busy week!

tandoori naan chicken

Tandoori Chicken Naan Pizza

When the kids were little I was always trying to create new adventurous lunches. Pita pizzas, pepperoni pizza wraps and sammie’s on a stick were our thing for awhile.

Pizza like art is subjective and as individual as our personalities. Always one to look for new unique ways to use up leftover roast chicken, I created this pizza using some mango chutney as a base. I really adore mango chutney so this is a match made in heaven and fortunately the family agrees.

Tandoori Chicken Naan Pizza

Naan Bread turned Pizza

We love to make naan pizzas using different ingredients since it’s a quick, easy meal to have especially when popped into your toaster oven on a hot summer night!

Naan bread is the perfect base for individual pizzas. Pile all your favourite toppings on, some cheese, toss in the oven for a few minutes and dinner or lunch is ready.

There are many recipes floating around on how to make your own naan bread. Fortunately it’s also readily available in stores so you decide which way to go.

naan bread

Birds the word

Save this recipe as one way to use up leftover roast chicken or turkey. You can also poach a few chicken breasts or grill chicken breasts that have been rubbed in spices like curry, tandoori spices or garam masala. Let cool and shred for these pizzas.

Another thing we’ve done is to marinate raw chicken in yogurt and Indian spices, barbecue or roast and then shred for these pizzas.

tandoori chicken naan pizza

Any combination works

Use naan bread as the vessel for your favourite pizza combination. It’s a delicious alternative to lunch, dinner or even making a breakfast pizza!

This recipe is enough for one person so double and triple for more. Sometimes I get a little crazy and drizzle on more mango chutney on top right after it comes out of the oven.

chicken naan pizza

PRO TIPS

  • Replace mozza cheese with provolone, havarti, Monterey Jack or gouda.
  • Don’t have leftover cooked chicken? Rub some spice on boneless chicken breasts or things, grill and shred once cool enough to touch.
  • Replace cilantro with parsley for the green factor.
  • Try Tamarind chutney instead of mango chutney.
  • Use toaster oven in summer when it’s too hot to turn on the oven.

Here’s a few other easy pizza recipes you might love!

  • Peach and Bocconcini Pizza
  • Grilled Veggie, Pesto and Bocconcini Pizza
  • Squash and Goat Cheese Pizza
  • Taco and Pepper Pita Pizza
  • Fruit Pizza

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

 

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Simple Bruschetta

Apr 30, 2012 · Leave a Comment

simple bruschetta

Simple Bruschetta is an easy appetizer common in Italy made with fresh tomatoes, garlic and basil.

bruschetta

In Italy bruschetta can have a variety of toppings as the word itself means toasted bread with seasonings.

What is Bruschetta

Bruschetta is an Italian antipasto made by toasting whole, wide slices of a rustic Italian or sourdough bread. It’s the perfect vessel to hold an assortment of seasonal vegetables, meats, cheese, olives and more.

For this recipe we stick with fresh, ripe tomatoes infused with garlic and fresh basil. This is a combination we enjoyed regularly when we toured around Italy (Rome, Venice and Florence) in 1994 and now as a family, we enjoy most when it’s tomato season.

Difference between Bruschetta and Crostini

Crostini are toasted slices of bread however the bread used is typically smaller like a baguette. An assortment of toppings also work well on this bread.

For this recipe we have found ourselves a loaf slightly bigger than a baguette to make the perfect bruschetta.

simple bruschetta

Bruschetta Ingredients

In some cases bigger isn’t always better as we like a smaller bite especially if this is the prelude to dinner. Bread that is wide, large and in charge topped with mounds of goodness could be a complete meal for some.

Tomatoes: we make this recipe with plum tomatoes, hot house or heirloom tomatoes and cherry tomatoes.

Garlic: find yourself some elephant garlic for this dish. It’s a game changer in the garlic world.

Basil: fresh is always best.

Bread: determine how big your appetite is, how many people and how big you want them to be. An artisanal loaf, baguette, or rustic sourdough or focaccia.

Seasonings: sea salt and fresh cracked black pepper

bruschetta

If you love this recipe, check out these appetizers:

  • Kathy’s Crostini
  • Arugula and Prosciutto Crostini
  • Blueberry Crostini with Thyme and Ricotta
  • Mushroom Toast

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

 

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Grilled Coconut Chicken Thighs

Apr 30, 2012 · 8 Comments

coconut chicken thighs

An easy, flavourful recipe to add to your summer grilling menu. Grilled Coconut Chicken Thighs are marinaded in lime juice and zest, fish sauce, freshly grated garlic and ginger plus coconut milk, then grilled to juicy perfection.

coconut chicken thighs

Grilled Coconut Chicken Thighs

This grilled chicken recipe is so easy to make and so tasty you will wonder why you didn’t make it sooner!

We use skin on, bone in chicken thighs for this recipe. It takes a little longer to cook the thighs but they sure do end up juicy! We like to serve with coconut rice or green rice or green beans, broccolini or asparagus.

coconut chicken thighs

What is the marinade?

  • Coconut Milk: Full fat all the way. Replace coconut milk with yogurt.
  • Lime juice and zest: Fresh is best. Marinades need an acid and we love the taste of lime. Use lemon or orange juice to replace lime.
  • Fresh ginger and garlic: These aromatics are a must.
  • Fish sauce: A staple in East and Southeast Asian cuisine, it brings a umami taste to the mix.
  • Chicken Thighs: To ensure juiciness we use bone-in, skin on thighs.

coconut chicken thighs

Some of my favourite meals involve the flavours in this dish. It’s simple and a delicious option for an outdoor barbecue or potluck.

PRO TIPS

  • Use fresh ingredients whenever possible.
  • You can use skinless, boneless chicken thighs, however your cook time will be less.
  • Marinade for longer than 30 minutes if you have time.

Check out these and popular juicy chicken recipes!

  • Chicken Shawarma
  • Grilled Garlic Chicken
  • Kung Pao Chicken
  • Greek Chicken Kabobs
  • Sticky Hoisin Orange Chicken

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

 

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Grilled Mushroom and Green Onion Kabobs

Apr 30, 2012 · 3 Comments

Grilled Mushroom and green onions

Add some pizazz to your next barbecue with these Grilled Mushroom and Green Onion Kabobs.

Grill Mushroom and Green Onion Kabobs
Grill Mushroom and Green Onion Kabobs

Mushrooms

Mushrooms are fungus, and an inspiring vegetable to cook with due to their unique earthy flavors and unmatched toothsome textures. There are several varieties to choose from when looking, all unique in look and taste, yet all sharing a few things in common.

Important to note, they will get soggy when wet.

Clean with a mushroom brush, clean dish towel or damp paper towel just before using.

Grill Mushroom and Green Onion Kabobs
Grill Mushroom and Green Onion Kabobs

Storing Mushrooms

Store mushrooms in a brown bag in your refrigerator and plan to use within a couple days. Plastic bags will cause them to become wet from moisture and wet equals soggy. If you leave them in your brown bag for too long, they will start to dry out.

Grilled Mushroom and Green Onion Kabobs
Grilled Mushroom and Green Onion Kabobs

Green Onions

These little onions are known as scallions and green onions. When buying green onions, look for fresh, green tops and slightly white ends.

Avoid buying if the green tops are wilting or changing colour. Refrigerate in a plastic bag for up to one week. These kabobs come together quickly. Serve these mushroom kabob along side your next burger or grilled steak or piece of chicken.

PRO TIPS:

  • Buy mushrooms in bulk. This allows you to choose relative sizes for cooking and choose unblemished mushrooms.
  • If worried about wooden skewer tips burning, wrap ends in tin foil
  • Cut onions same length
  • There is flavour in the brown, we like our green onions with a little char on them. If you do not, cook them less and watch the kabobs closely while cooking.

Other mushroom recipes to try

  • Mushroom Toast
  • Chicken and Mushroom Pasta
  • Wild Rice, Orzo and Mushroom Casserole
  • Smoked Stuffed Mushroom Stuffed Potato

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

 

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Quinoa Porridge

Apr 27, 2012 · 2 Comments

I love quick and easy breakfasts. Oatmeal is a favourite go to of mine, especially camping. Since meeting my husband I’ve been introduced to Red River Cereal which I adore as well. My daughter asks for Cream of Wheat once a week. It’s nice to be able to change it up a bit and that’s what I did when this recipe was created.

Versatile like smoothies, you can add whatever toppings you like or have in your pantry. I used cranberries, raisins, apricots and almonds. This is a very filling breakfast for one but can easily be shared by two. Did you know quinoa is a great source of protein/iron?

This meal is Wild Rose Herbal D-Tox friendly. Your milk options are Almond Milk or unsweetened Coconut Milk. Sprinkle with almonds and fresh berries or the fruit allowed while on the D-Tox.


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Raspberry Creme Brulee

Apr 27, 2012 · 18 Comments

raspberry creme brulee

Raspberry Creme Brulee is a rich and creamy, easy to make anytime treat. While it may sound like a fancy dessert you only have when you eat out, we are here to show you this dessert can be made at home without too much fuss to the delight of your friends and family.

Raspberry Creme Brulee

Raspberry Creme Brulee

A creme brulee is a combination of whipping cream and egg yolks otherwise known as a custard. It’s a versatile dessert in that you can change it up to suit the seasons, a special holiday or even a celebration.

Chocolate can be added, liqueur, even fresh fruit.

Raspberry Creme Brulee before bruleeing

Fresh Fruit

You do have to be careful when adding fresh fruit. Any that contain water, like frozen fruit, could affect the custard and it might not set up.

We’ve added fresh raspberries to our velvety, rich custard infusing it with fresh picked raspberries for a light and delicious Spring or Summer dessert. Make the custard the day before you plan to serve it and store keep it in the fridge until ready to brulee and serve.

There are two ways to brulee the top. Invest in a creme brulee torch or bake in the oven as per instructions. We’ve found the torch the better option of the two giving the top the crunchy, delicious topping everyone associates with creme brulee.

raspberry creme brulee

Pro Tips:

  • Whipping cream can boil over so watch it carefully
  • Strain your custard before pouring into your ramekins
  • Once in ramekins remove the bubbles from the surface otherwise your sugar will not brulee properly
  • Use paper towel to remove bubbles on custard
  • You can make and chill the custard in the ramekins a day ahead

Raspberry Creme Brulee

If you are looking to try some different creme brulee recipes, check these out:

  1. Blueberry Lavender Creme Brulee
  2. Pumpkin Creme Brulee
  3. Chocolate Rum Creme Brulee

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

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Bulgur Salad with Arugula & Grapes

Apr 23, 2012 · 1 Comment

I really like bulgur wheat and this Bulgur Salad with Arugula & Grapes is my new favourite. I’ve been eating it in tabbouleh for over 20 years. One more thing I can thank my mom for since she is the one who first ventured into the world of tabbouleh and healthy eating many moons ago.

Thing is you can add almost anything to grains and make them yummy. I would eat them every day if I could and have started cooking with different grains on a regular basis.

This combination of flavours is lovely. The grapes add sweetness. The feta is salty and lime adds some tang. The toasted walnuts bring a whole new flavour profile of nutty goodness to the salad. And the arugula and you have a great tasting salad.

I made this for a group of friends during a reunion of sorts. They all loved it.

 

Appetizers, Dinner, Lunch, Salads, Sides, Vegetarian bulgur wheat, bulgur wheat salad, dry pack feta cheese, lime zest, red grapes, sliced green onions, toasted walnuts, vegetarian

Gazpacho

Apr 22, 2012 · 8 Comments

gazpacho

A sure sign of summer is all the fresh, local produce you can access easily and turn into delicious tasting meals, like this cold Gazpacho soup!

Gazpacho

Gazpacho

Gazpacho is a cold soup made blending and pureeing raw vegetables. It’s a popular soup originating in Spain and Portugal made during hotter months, yet also loved by North Americans.

This soup typically combines garlic, tomatoes, bell peppers, cucumbers, onions, and vinegar plus a few other ingredients to make it sing. Low in calories, big in flavour and completely healthy!

gazpacho

Fresh is Best

Make this soup using the freshest ingredients you can get your hands on.

Locally grown hot house tomatoes, cucumbers and bell peppers, fresh garlic and onion, sea salt, and a good quality olive oil. While we like to offer it as an appetizer served before our meal, however it can also be a palate cleanser, served between meals!

gazpacho

PRO TIPS:

  • Change up the vinegar to change the flavour slightly. Try a red wine vinegar, sherry or champagne vinegar for some tang and zing.
  • Change yellow peppers to red or orange or try some spicy variations.
  • Bread is traditionally used as a thickener but with this soup, no filler is needed.
  • Puree the soup in batches.
  • Always chill before serving.
  • Serve as a meal with avocado or garlic toast or even a big piece of crusty bread. It’s a delicious meal.

gazpacho

More Tomato Recipes to try:

  • Turkish Eggs with Dilled Yogurt
  • Grilled Bread and Tomato Salad
  • Blueberry Caprese Salad
  • Simple Bruschetta
  • Pico de Gallo

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

 

 

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Arugula and Prosciutto Crostini

Apr 22, 2012 · 5 Comments

Arugula & Prosciutto Crostini

Savour the quick and tasty delight of Arugula and Prosciutto Crostini, featuring peppery arugula, savory prosciutto, and juicy cantaloupe. Fresh ricotta makes this appetizer a favourite you will want to make on repeat!

prosciutto crostini with melon

Arugula and Prosciutto Crostini

Time spent working in an Italian store encouraged my love for fresh ricotta, arugula and prosciutto. Crostini is the easiest snack to make if you have a little time and patience.

Always buy a fresh baguette. Slice it thin, drizzle on oil and toast. At this point it’s hard to not eat the toast! Once you smear on ricotta, it’s an open canvas for so many toppers. I’ve definitely tried my share over the years. In fact, this has been my dinner on many occasions before husband and kids.

Arugula & Prosciutto Crostini

Dry-Cured Ham (Prosciutto)

While one might immediately associate prosciutto with Italy, or Spain, it’s also made in France, and Canada. What you decide to purchase depends entirely on your culture, your tastes and your budget. In our local Italian Store there is Canadian (cheapest), Italian and Spanish (most expensive). I want a little authenticity in my food, so I opt for the Italian prosciutto, which falls right in between the two cost wise.

There are subtle differences, however. Spanish prosciutto, like Jamón Serrano or Jamón Ibérico, tends to offer a saltier, nuttier flavoor owing to the use of Iberian pigs and their unique diet. It possesses a firmer texture and shorter aging process, typically ranging from 9 to 18 months. In contrast, Italian prosciutto, such as Prosciutto di Parma or Prosciutto di San Daniele (DOP certified), offers a sweeter, more delicate taste with a melt-in-your-mouth tenderness due to a longer aging period, often between 12 to 36 months.

These differences in flavour, texture, and aging reflect the diverse culinary traditions and production methods of Spain and Italy, enriching the world of cured meats with their distinct charms. Prosciutto is a beautiful thing and you really must try it once in your life.

Arugula and Prosciutto Crostini

To Glaze or not To Glaze

That is the question.

Here’s my thoughts on the glaze. Not everyone enjoys balsamic vinegar. The horror, I know. When I first started making these crostini, I’d make a few with a balsamic glaze (store bought or made here), and some without. Then I fell in love with pomegranate molasses, a syrup I could eat with a spoon. And it became my new favourite thing.

Sometimes I glaze, sometimes I don’t and sometimes I leave it half and half. Depends entirely on who I’m cooking for.

Crostini

Looking for other crostini type recipes, here’s our most popular!

  • Mushroom Toast
  • Blueberry Crostini with Thyme and Ricotta
  • Smoked Salmon on Pumpernickel
  • Fall Canapes

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

 

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Cast Iron Pan Apple Pie

Apr 19, 2012 · 2 Comments

Growing up we had apple trees, but yet my mom did not make apple pies. She deferred to crisps and other things so admittedly I do not make a lot of pies either now that I’m married. My husband loves pies so it’s something I’m working on more and more.

Recently I came across a recipe to make an apple pie in a cast iron pan. Brilliant. Both husband and I brought into our relationship cast iron pans from our parents. We’ve since purchased a few more for our collection. This pie enticed me even more with the caramelized goodness underneath the actual pie at the bottom of the pan. It was a combination meant to be.

Due to my son’s obsession with scrambled eggs every morning I ran out of eggs, and was not able to make the egg white wash for the top. Fortunately this did not affect anything other than browning on top of pie.

Also the original recipe called for 4 lbs mixed apples. I used approximately 10 cups mixed apples (green, Macintosh, and a wrinkled gala thrown in for good luck). You could use a little more if you have them, but either way this amount worked out perfectly.

Another confession – I used a store bought double pie crust to ensure success was mine. Sometimes simple steps help when life is busy.

 

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Simple Pancakes

Apr 12, 2012 · Leave a Comment

 

Pancakes really are that easy to make.  The next time you want some, instead of using a bisquick (or other) pancake mix…try this recipe. It’s so quick/easy you will wonder why you didn’t make them from scratch before.

This is my go to pancake recipe.  I typically double the batch and once they are on the skillet sprinkle on my add-ins (allowing everyone to get involved and make their own or have options).  Leftover pancakes get separated by parchment paper and frozen in ziplock bags. To reheat let them sit out for a few minutes and then drop them into the toaster.

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Chocolate Easter Egg Cookies

Apr 6, 2012 · 3 Comments

Chocolate Eatser Egg Cookies

Featured on Food Network Canada, these Chocolate Easter Egg Cookies are topped with candy coated chocolate eggs becoming our favourite annual treat!

Chocolate Easter Egg Cookies
Chocolate Easter Egg Cookies

Some days you end up with way too much leftover chocolate or candy from Halloween, even Easter and you need a plan to determine what to do with all the leftovers.

Or you just eat it all no matter how hard you to try to hide it. That’s what happened here where chocolate chip cookie met leftover mini chocolate candy coated eggs and became one.

Chocolate Easter Egg Cookies
Chocolate Easter Egg Cookies

Get the kids involved in making these cookies. They are easy and delicious.

Here’s a fun fact about these cookies, they are on Food Network Canada’s website. You can check out the link by clicking Chocolate Easter Egg Cookies.

PRO TIPS:

  • Swap chocolate chips for white chocolate chips
  • If your mini eggs crack while baking, add them to cookies as soon as they come out of the oven instead of before baking
  • Essentially you need 48 mini chocolate eggs plus extras for the cook to sample because quality control

 

 

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6 Things to Do in New Orleans

Apr 4, 2012 · Leave a Comment

NOLA

In a place famous for its cuisine, living music aka the birthplace of jazz, plus annual celebrations and festivals, you will find New Orleans rich with history, culture and religion. Our first trip to New Orleans happened on our honeymoon as we were looking for more than a tropical beach destination. We wanted a warm climate, history, culture and somewhere we had never been before. NOLA fit all the criteria. We traveled in July and while it was busy, it really was the best time to be there.

With so many adventures to go on while in NOLA, it’s hard to decide which ones to do. It can be crowded, loud and busy, but it certainly isn’t boring. We’ve assembled 6 of our favourite  things to do while in New Orleans.

Walk down the world-famous Bourbon Street

Bourbon Street is a people watchers paradise which some might say is similar to walking the strip in Las Vegas. Even though it wasn’t Mardis Gras we still had people tossing beads at us from balconies. Drinking on the street, jazz clubs and bands are everywhere and for those looking for a bite to eat you’ll find everything from burger joints to high end dining.

Preservation Hall

Be a cool cat and listen to the sounds of the jazz band at Preservation Hall in the French Quarter. There is absolutely nothing quite like experiencing true New Orleans Jazz in this historical establishment that dates back to the 1950s. We managed to get late night tickets and really had no idea what to expect. What we experienced was worth it’s weight in gold. Small, intimate and an incredible energy coming from the band and the walls. We didn’t have kids at the time but kids are allowed and we’d definitely bring them along the next time. Make sure you get your tickets in advance as this place is busy.

Steamboat Natchez

Cruise the Mississippi River on the Steamboat Natchez. This authentic steamboat features four engines and steering gear taken from the steamer Clairton in 1974. When you board the boat and are ready to leave, the captain barks his orders through an old-time hand-held megaphone. The calliope trills a melody into the air while the great wheel, 25 tons of white oak, churns the heavy waters of the Mississippi. It’s a magical experience as you sail past the French Quarter and very active port, but also a glimpse into history and a sense of what it used to be like back in the day.

Steamboat Natchez
Steamboat Natchez | Wanda Baker Photo

We sailed the Mississippi on the dinner jazz cruise and our evening included a buffet style dinner plus entertainment by the on board jazz band. The Steamboat Natchez is both kid and animal friendly.

Explore the Grim and Ghastly Deeds of the Old French Quarter

Curious about things that go bump in the night? A good tour and/or tour guide can make history come alive and they certainly did when we took the Voodoo-Cemetery Tour with Haunted History Tours. We embarked on a daytime tour visiting cemeteries including the tomb of Voodoo Queen Marie Laveau to learn about voodoo and the misperceptions about this secretive religion. It was a fascinating tour that left us with a better appreciation and understanding of voodoo.

 Lafittes Black Smith Shop
Lafittes Black Smith Shop | Wanda Baker Photo

Our tour continued on through the French Quarter and unique hot spots were pointed out as haunted complete with explanations and stories. One of the more interesting locations we visited was Lafittes Black Smith Shop located on the corner of St. Phillip Street and Bourbon Street. This place oozes history and paranormal activity according to the locals. The shop was built between 1722 and 1732 and legend says it may have been used by the French pirate Lafitte and his brother as a smuggling operation. An enjoyable tour learning about the rich culture and history of NOLA.

 

NOLA Restaurant | Wanda Baker PhotoCafe du Monde is a legendary tourist destination and rightly so, they make darn good beignets. Literally 5-10 minutes down the street you will find Cafe Beignet which makes equally delicious beignets and while also busy, is a good alternative if you do not want to wait to get into Cafe du Monde. We tried them both and can say we enjoyed both locations.

House of Blues NOLA
House of Blues NOLA | Wanda Baker Photo

We couldn’t leave New Orleans without trying The House of Blues Restaurant & Bar for a little soul food + music, and Pat O’Briens for their world famous Hurricanes. I’ve had hurricanes many times at a former piano bar in Gastown, Vancouver called O Ryan’s and I have the glasses still to prove it. But this was New Orleans and these were authentic NOLA Hurricanes. So when in

Rome….

Tour a plantation

Learn first hand about the people who lived on plantations and what their lives were like. We took in two tours while in New Orleans with the first being Laura Plantation, a traditional Creole plantation built in 1805 and run by four generations of Creole women. The “Tales of Br’er Rabbit”  a famous folktale were based on folklore told by the West African freedmen working on the Plantation in the 1870’s.

Oak Alley Plantation
Oak Alley Plantation

Oak Alley Plantation, originally named Bon Sejour, was built in 1837-39. After passing through many owners it was finally purchased and renovated by the Stewart’s in the 1920’s. Mrs. Stewart died on October 3, 1972 at the age of 93. Out of respect for her all mansion clocks are set to the time of her death. The name Oak Alley comes from a double row of giant live oak trees about 800 feet long, form the oak alley in front of the mansion.

Experience The Bayou

Glide through gator country and gnarled cypress tress full of moss on a small boat with a local resident & guide. Only 45 minutes outside of the French Quarter sits the Honey Island Swamp, a swamp consisting of nearly 70,000 acres of permanently-protected wildlife area and the Nature Conservancy’s First Louisiana Nature Preserve. Hear tales about pirates and sightings of Big Foot and if you are lucky you will catch a glimpse of the many critters living in the swamp. With about 1,000,000 alligators in Louisiana it was only a matter of time until they make an appearance. Sometimes coached out by sounds the guide makes to attract them. That and well marshmallows! Guess these guys have a sweet tooth to! Check out the tours available and find one that works for you.

Honey Island Swamp
Honey Island Swamp | Wanda Baker Photo

 

OK so I’m throwing in a 7th must do in New Orleans because you can’t go to a new City and not try the local food! So be sure to eat local cuisine while in New Orleans!

Eat Local Cuisine

Oh my gosh you are in New Orleans! Try the gumbo, po’ boys, crawfish etouffee, shrimp creole, jambalaya, muffuletta, and all the seafood you can handle, because NOLA!

We may have been most excited about the food in New Orleans and even before we arrived we had booked a reservation into NOLA, one of Emeril’s many restaurants. Did you know Emeril was one of the very first chefs on Food Network?! While filming Emeril felt the need to keep the cameramen awake so he started yelling things like “Bam!” as he added ingredients to dishes. And “Bam!” as we know it was born.

Nola Restaurant
Enjoying our meal at NOLA. The waiters were just awesome!

7 things we will do the next time we visit New Orleans

  1. Ride a Streetcar. Because Streetcar! We do not have those in Western Canada.
  2. Visit Frenchmen Street. Some say it’s better than Bourbon Street.
  3. Find some food trucks.
  4. New Orleans Food Walking Tour to eat all the things we didn’t the first time.
  5. Audubon Aquarium of the Americas.
  6. Visit more Museums cause we like museums.
  7. Try the pizza! Do you know me or what?
  8. Explore everywhere to find the legendary treasure of infamous privateer Jean Lafitte and his brother since it’s never been found.

 

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Easter Egg Lunch

Apr 4, 2012 · 6 Comments

easter egg lunch

Make the kids an unforgettable Easter Egg Lunch full of all their favourite snacking foods! Prepare a clear, plastic egg carton and some colourful plastic Easter eggs, than fill them with goodies!

Easter Egg Lunch

Easter Egg Lunch

Kids love to eat with their hands, especially their fingers so when mine were little I would make them Easter Egg Lunch both at home and I would send it in their lunch to school. This idea can be  used for lunches, snacks or even desserts or candy filled!

Easter Egg Lunch

Growing Up

They are bigger now (tweens) and high school kids therefore small lunches like this will not be enough to fill them up and they will come home growling that I didn’t give them enough food. So we move on to normal sized lunches. We still give them these fun egg cartons only filled with sweet treats and sometimes candy!

Easter Egg Lunch

Here’s what you will need to get make your own Easter Egg Lunch.

  • A six pack egg carton works best as it fits perfectly into lunch boxes and bags, and is not overwhelming (one per child)
  • Colourful, clean plastic Easter eggs, give them a quick wash in advance
  • Snacks chopped up and ready to go

You can totally individualize these based on the kids likes. Could be all veggies and fruit. Or pepperoni and cheese. Make them completely gluten-free, nut free, dairy free, vegetarian or even vegan if you choose to.

Eggs are filled and ready to be packed

Lunch or Snack Ideas We’ve Tried

  • ham, turkey, chicken, pepperoni, sausage
  • cheese sticks or cubes
  • vegetables, fruit
  • any kind of crackers that will fit, pretzels, chips
  • dried fruit
  • gummies
  • mini sandwich shaped with a small cookie cutter
  • candy, chocolate
  • cereal like cheerios

easter egg lunch

This is one of our favourite Easter traditions and fun for kids of all ages. Make sure you have your egg cartons in advance and then have fun with it!

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

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Sammy’s On A Stick

Apr 3, 2012 · Leave a Comment

sammy on a stick

Change up lunches by adding some fun finger foods like these Sammy’s On A Stick!

Get the littles involved by putting out bowls of prepared ingredients and skewers. Monitor while they choose their own ingredients and make awesome lunches or snacks!

Sammy's On A Stick include fresh vegetables, bread and your favourite meat

Sammy’s On A Stick

After having looked after little kids including my own for a couple of years, you could say we got really creative with our lunches and snacks!

Lunches have always been fun, interesting and very different then how I grew up. My lunches: typically Bologna sausage on white bread with an apple and orange. Super boring right?

With my kids we try to make lunches and snack time fun and memorable!

Sammy's On A Stick include fresh vegetables, bread and your favourite meat

Protein ideas for Stick Food

Our Sammy’s On A Stick can use leftover chicken, ham, pork, beef, pepperoni or sausage chunks, or you can use deli meat.

Depending on ages, you can either prepare for the kids or let them get their hands dirty! Place ingredients in bowls on the table and let them create their own fun lunch.

Sammy's On A Stick include fresh vegetables, bread and your favourite meat

There are so many ideas when it comes to stick food. Try making a BLT on a stick or Caesar Salad on a stick. Pasta salad on a stick is also fun when you us tortellini or tortellini skewered with vegetables.

Other stick food ideas we’ve tired include:

  • Sausage/Pepperoni & Cheese on a stick
  • Fruit on a stick (ie fruit salad)
  • Veggies (carrot & cucumber) on a stick
  • Pre-cooked cheese tortellini on a stick, served with a container marinara dipping sauce
  • Muffin chunks or cinnamon bagels/cream cheese with strawberries

Sammy's On A Stick include fresh vegetables, bread and your favourite meat

Ingredient Ideas:

  • Any kind of bread, cheese buns, croissant, bagel, thicker sliced bread (raisin bread)
  • Deli meat or leftover over roast beef, chicken, turkey, ham cut into cubes or folded up
  • Hard cheese cut up into cubes, cheese sticks cut up, mini bocconcini balls
  • Vegetables: lettuce, grape tomatoes, cucumber cubes, carrot coins, celery slices, pepper wedges
  • Fruit, apple works well
  • Pickles or olives, just ensure you keep them away from the bread so you do not end up with soggy bread!

PRO TIPS:

  • Pick up packages of wooden skewers from the dollar store and cut them to size – smaller for small hands and lunch boxes. You can also cut the tips off the skewer if you are concerned about the safety factor.
  • Try to cut each item similar in size.
  • If it’s going into a lunch or on a picnic, wrap it with Saran wrap to keep it fresh with cooling packs or ice.

The kids LOVE to eat stick food this way and we love that they eat a good variety of items without hesitation.

If you are looking for other fun lunch ideas check out our 22 School Lunches ideas!

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

 

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Slow Cooker Carbonnade Flamande

Apr 2, 2012 · 10 Comments

carbonnade flamande

This classic comforting Belgian casserole is a simple recipe made more delicious by browning the beef first. Slow Cooker Carbonnade Flamande combines beef, sauteed onions and a flavourful beer resulting in a delicious meal ready for you at the end of the day.

carbonnade flamande

Slow Cooker Carbonnade Flamande

A typical carbonnade flamande consists of only a few standout ingredients; beef, onions, beer. It differs from French stews as this delish is made with a dark Beligian style beer offering character and depth.

While it might not be traditional, we’ve added bacon into our stew for that extra wow factor.

carbonnade flamande

The Beer

Choosing the right beer to cook or braise with is as important as choosing the right cut of beef. We’ve made many a beef stew over the years and tried many a dark beer.

Our beer of choice for this recipe is a Chimay but any Belgian Dark beer will work. Chimay is an authentic Trappist Beer typically brewed within the walls of a Trappist monastery under the control of community monks.

Make this stew for guests and share the story about Chimay to give them a little history on this kind of beer.

carbonnade flamande

What to serve with this beef stew

We’ve served this carbonnade flamande with egg noodles or short pasta, mashed potatoes, roasted potatoes, even rice.

Plus crusty bread. Always have crusty bread on hand to mop up that delicious broth.

carbonnade flamande

If you are not familiar with the taste of beer in cooking, you may want to consider mixing the beer with a little beef stock.

The beer offers a distinct flavour and one that is delicious, but not for everyone.

Looking for other Slow Cooker recipes, check these out:

  • Slow Cooker Beer Pulled Pork
  • Slow Cooker Five Spiced Chicken
  • Slow Cooker Stuffing
  • Greek Beef Stew with Onions and Feta Cheese
  • Slow Cooker Teriyaki Chicken Wings

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

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Chicken & Mushroom Pasta

Mar 27, 2012 · Leave a Comment

I first posted this Chicken & Mushroom Pasta recipe in 2006. Since it had been awhile, it was time to go back through my older recipes to update them! During this process I’ve found several recipes we loved and have not made in quite sometime, and a few needing some tweaking.

This is a fun, cozy, Fall type dish. Use any type of pasta you like…for us the girl enjoys bow tie pasta as she thinks they’re butterflies. The sauce in this dish is more like a gravy which is a nice surprise. You can change up your spices to whatever you feel like. Tonight I used garlic powder, coriander seeds, a seafood seasoning mix and old bay. It was fabulous. Feel free to substitu

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About Me


Wanda, named after a German relative, started cooking in the kitchen in the 1970's with her mom. She spent countless hours in the kitchen in the 1990's cooking, testing and developing recipes. In 2006 she started this food and lifestyle blog to capture her recipes and leave a legacy for her kids. She is a mom, wife, communications and marketing professional, social media strategist, food blogger, food columnist and food writer. Currently Wanda works at the University of Calgary during the day and at night she is the Digital Media Editor for a Canadian food magazine. She continues to create recipes, write and blog in her spare time.
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✍️ Food Writer, Food Comp. Judge, Digital Editor, MarCom Mgr @SavourCalgary
🎭 MarCom @ University of Calgary | Faculty of Arts
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Date night from a couple months ago. This Spanish Date night from a couple months ago. This Spanish Fondue at @winebaryyc is excellent. 

@kensingtonyyc
Ottolenghi delivered one of the standout meals fro Ottolenghi delivered one of the standout meals from our London trip. Bright flavours, intentional cooking, excellent service and the kind of meal you savour.

@ottolenghi_restaurants
We squeezed every last bit out of our final day in We squeezed every last bit out of our final day in London. The morning started inside the Tower of London, learning the history and admiring the Crown Jewels before drifting down the Thames by boat.

Later we ducked into The Grapes — the pub partly owned by Sir Ian McKellen — for a little LOTR nostalgia (checking out Gandolph the Grey's walking stick from the first Hobbit movie). After we found our way back to Borough Market to grab a few things to bring home.

Our final night wrapped up with dinner at Ottolenghi Spitalfields, a perfectly delicious way to say goodbye to London and so much better than our first dinner in London.

We averaged 20,000 steps each day and it didn't rain once during our visit, until we were on the plane. 🇬🇧

#London #BakersInLondon
London delivered another sunny day, so we started London delivered another sunny day, so we started with brekkie at Farm Girl Café soaking up the warmth before heading into the Natural History Museum.

From there it turned into one of those classic London wandering days — Buckingham Palace, Westminster Abbey and Big Ben — while we confidently zipped around the city on the Tube and double deckers like seasoned pros.

A stop at the cheese bar (all you can eat cheese served on a conveyor belt) was a highlight, but the night belonged to my favourite opera, Phantom of the Opera. 🎭

#London #BakersInLondon
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Join me on my adventures both in and out of the kitchen! We travel in search of new experiences, go on adventures both near and far and cook in the kitchen creating new recipes, re-create recipes from previous generations, and seek out crazy food combinations yet sticking true to comfort food and simple recipes.

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