Yet another installment from our Summer Bakers Burger Blast is our Cheddar & Apple Burger. The combination of the apple and cheddar makes it moist, juice and very flavourful. A hint of sweet from the apple cuts the richness of the old cheddar. Cheese and apple is a marriage made in heaven.
Next time I am going to add some thinly sliced apple as a condiment to give it a bit of crunch and perhaps a white cheddar melted onto the burger. Maybe even some salty bacon or caramelized onions. Mmmm.
Loaded with flavour, these Greek Feta Burgers, also known as biftekia, can be cooked on a barbecue or in a hot pan resulting in a delicious burger every time!
There are burger purists and celebrity chefs who will say burgers are best without anything added to them. Cook as is with a little salt and pepper. Totally fine if that’s how you prefer your burgers. I say do what you like and flavour is flavour. When you add enhancers to your ground meat, you will have more flavour.
Burgers, like all foods, are subjective right down to how you cook them and sometimes we like them simple, other times we like to add ingredients to the ground meat to pump up the flavour!
These burgers are a play on Greek cuisine featuring parsley, garlic, onion, oregano and spinach. Served with a feta aioli or even Tzatiki sauce.
Greek food is simple, classic and rich in textures and flavour. Discovering, tasting and experiencing this kind of cuisine is a delicious journey to go on and one we highly recommend. Here’s a few common, classic dishes to consider trying out to get you started on your own Greek food adventure!
Baklava, Chicken and Lemon Rice Soup (Avgolemono), Greek Village Salad (Horiatiki), Tzatziki (with pita), Pastitsio, Saganaki and Moussaka. I’ve had all of them and they are all tasty bites!
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
This is a delicious Asian inspired Turkey Burger. It’s lean but packs a unique flavour combination. My kids love it. The ingredients are simple but distinct. While any topping works, shredded lettuce, cucumbers & carrots are extra delicious on this burger.
In a city known for it’s quality Canadian and Alberta beef, there’s no shortage of amazing burgers to be found here in Calgary. And with tasty burgers in every quadrant, inspiration comes from everywhere. One of our family favourite burgers just so happens to be our Pizza Burger. Every time we say we are having burgers tonight, my son always enthusiastically asks, Pizza Burgers?
The world is your oyster when it comes to making burgers although many feel burgers are best left without any add-ins. Just burger, salt and pepper. We say each to their own and we love a good burger oozing with flavours.
Our burger today is the Sundried Tomato Beef Burger combining simple Italian flavours of parmesan cheese and sundried tomatoes. If you are using sundried tomatoes packed in oil, pour in a little oil from the sundried tomatoes to kick up the flavour a notch. Pick up some soft delicious buns, all your favourite condiments (I like to top my burgers with feta cheese) and fire up that grill.
Here’s how we make them.
Enjoy these flavourful Pork Koftas grilled on the barbecue with fresh Tomato Dill Salsa.
If you are looking to change up your burger game, try making Pork Koftas or Beef Keftas and wrapping them around pre-soaked wooden skewers.
This Eastern Mediterranean specialty does not require any kind of dipping side sauce but instead is paired with fresh salsa adding additional texture and flavour.
A fragrant mixture of aromatics like green onion, garlic and fresh dill give this kofta its flavour, along with spices like cumin, coriander, cinnamon, and paprika.
These ingredients are carefully mixed into the pork and egg mixture and then formed around skewers.
This recipe is absolutely fabulous. It can be made with any white fish but halibut is especially tasty. The first time we made this our fillets were smaller and a piece of proscuitto covered the whole piece of fish so we had to modify our cooking time a little. We loved it so much we are making it regularly and trying different fish to see what flavour profiles we like best.
Halibut Saltimbocca
4 – halibut Fillets
8 – fresh Sage leaves
4 – slices proscuitto
Salt & Pepper
Olive Oil
Butter
Season each side of the halibut with salt & pepper. Lay down a piece of proscuitto and place a sage leaf in the middle. Place a piece of halibut on top of sage leaf and add a second sage leaf on top of halibut (so there is one on the bottom and one of the top of the halibut). Wrap each side of proscuitto over halibut.
In frypan, heat olive oil and butter together over med-high heat. And the fish and sear the outside turning heat down to medium as you go. Turn after about 3-5 minutes and cook an additional 3-5 minutes (pending the thickness of your fish).
The crispy/saltiness of the proscuitto flavours the dish nicely. Have fun with this one!
Yup I’m way behind on my recipes of late. Too busy to enter them in, but I have a stack waiting in the wings (soon friends) including this Chili Cheese Corn Muffins recipe we made and served with Slowcooker Chili.
These muffins are a nice change to corn bread when you are making chili or any crockpot or casserole dish. My brother & family were in town visiting and we had them over for dinner one night. I put a big batch of chili into the slowcooker to simmer the day away and decided to try these muffins to join the chili for supper.
For the most part everyone loved them and so they got the Baker stamp of approval. The original recipe calls for them to be made in a normal or jumbo sized muffin tin but I wanted it to be fun for the kids and so made them in the mini muffin tins. You decide.
Sweet with a hint of heat together make these Chicken Burgers with Mango Mayo a tasty alternative to your traditional burger!
Ground chicken is a bit of a blank canvas when it comes to cooking with it, so it needs a little flavour boost to help it’s on its way. We’ve added a few unique ingredient to these burgers to create loads of flavour finishing with a fresh mango and lime mayonnaise.
Beef burgers are the old stand-by many of us have grown up with and there are several who will not stray from a beef burger. They are usually juicy, offering immediate satisfaction when a burger craving hits!
Ground chicken or even a chicken breast sliced in half lengthwise and grilled offer a new and healthy way to enjoy a burger. If you are up for an adventure, give these burgers a try!
Burger toppings can be whatever you like. Since we’ve already boosted the flavour in these burgers, we went with simple toppings like butter lettuce and thinly sliced red onions. Additional toppings pairing nicely with these burgers could include tomatoes, hot spicy peppers to offset the sweet, your favourite cheese, even bacon!
Chicken is one of my favourite proteins to cook with. If you want to get adventurous and try some new ways to eat chicken, check out these recipes below!
Have you ever cooked with ground chicken?
Peanut Butter cookies on a stick made better with the addition of smarties or M&M’s. Peanut Butter Cookies are a product of my child hood and so many PB cookies have been consumed over the years. Most of us have a favourite recipe that works for us. Here is one of our PB recipes we have used to make these delightful cookies on a stick.
Goes to show anything can be eaten on a stick, yum.
Our traditional Sloppy Joes contain a combination of flavourful ingredients making this popular meal one that has you wondering where all the flavour is coming from.
This sandwich is made with a ground beef or pork filling and all kinds of spices and add-ins. Everyone has their own special recipe combination and you will find variations every where.
We combine ground beef, onions, celery, chili sauce and a few other special ingredients to really amp up the flavour. Serve on a small bun or your favourite rolls with a side of pickles and sliced Spanish onions. While they may be messy, they are super fun to eat!
The first time I had Sloppy Joes I couldn’t figure out what I was eating. A sloppy burger mess on a bun had me wondering what kind of madness was at work. I had heard about manwich in a can, but honestly never had any interest in trying it.
Once we started making these sandwiches here, they became a huge hit especially with the meat lovers. Since it is meat heavy, I like to add pickles (including sliced pickled carrots or a chopped giardiniera mix), onions and sometimes spicy peppers to light things up a bit.
We’ve made these several times over the years, experimenting each time. Here’s few tips and tricks we’ve learned along the way.
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
Smoothies are one of those fun things to make with the kids and they’ve been enjoying this Mango & Strawberry Smoothie since they were wee ones. Or without if you do not have them. You can change it up daily for a healthy boost.
I make smoothies quite regularly as the kids love them. And they are so easy to make.
In addition to the basics you can add in yogurt, sherbet, ice cream and/or any combination of fruit you like. Chia seeds, coconut milk and spinach are also delicous. The kids are now old enough they make their own and add in spinach since they can’t see it or taste it but understand the benefits. Cinnamon or ginger is also a nice smoothie flavour enhancer.
My version goes like this…..
I’m all about my crockpot and really into soups these days (I try to do one a week). I guess I want our kids to be exposed to more than I was as a child (no offense campbell’s) and learn difference flavours and textures (even if they are fussy right now I’m not giving up). That’s where our latest soup recipe Black Bean Soup with Bacon, Crockpot comes in. I love having a big pot of soup for supper in the colder months and some yummy crusty bread/rolls to accompany it.
This month so far we’ve had success with our Pizza Soup, Hamburger Soup and a Minestrone Soup (with napa cabbage). It’s also nice the kids I look after are great eaters and so I can happily experiment more regardless of how our kids eat!
As you can tell by the original date, this grilled peanut butter & banana panini recipe has been around awhile. More often than not when I make it for myself I use a crunchy almond nut butter. For the kids its peanut butter since that is their nut butter of choice.
If you’re anything like me you have too many small appliances to count. So a great way to make a panini style sandwich is to use 2 heavy bottom pans (cast iron works). One to put the sandwich in and a heavy one to put on top and “press” the sandwich down. Sometimes it takes a couple of times to get it figured out but when you do…presto you will have a panini style sandwich without the panini maker. Easy, right?
In the past I have added honey or cinnamon honey and nutella to this sandwich. Quick, easy and no complaints = my kind of cooking.
When I had a career, and worked full time outside of the house, I used to enjoy finding simple and easy but healthy recipes to make. When I made the decision to be a work at home mom, I made the time to put more effort into meals as time allowed. As the kids got older and school/activities started to take over our lives, I have to get creative at times.
I make this recipe regularly with leftover spaghetti meat sauce. A bolognese sauce works nicely to. I’ve used all kinds of noodles, even macaroni, and it’s a dish the kids love. The edges get a little crunchy and the grown ups seem to enjoy those parts more than the kids. Cheddar or marble cheese can replace the mozzarella.
This is a recipe that’s been passed along and enjoyed at Christmas for decades and as such I have no idea where the recipe originates.
My mom would whip up these tasty marshmallow treats every Christmas. It was so hard for us kids to wait for them to set up in the freezer before sampling the goods. We didn’t always love coconut and if you have non coconut fans in your family you can roll the log in crushed nuts or graham wafer crumbs instead. You could also substitute coloured mini marshmallows for the plain white ones and add in chopped dried fruit (glazed red & green cherries would make it more festive). The options are endless.
I have kept the custom going in my family the way my mom used to make it and it has become a part of our holiday baking tradition.
The flavour profile in our Sticky Hoisin Orange Chicken is outstanding.
We prefer to use boneless, skinless chicken breasts for this recipe but you can use bone in and skin on, or drumsticks if you prefer for this dish. Whatever you decide, you will love it I’m sure.
Do not overcook and continue to baste chicken throughout cooking time. We served ours with noodles (kids), sometimes coconut rice, and steamed broccoli.
When Autumn approaches we find ourselves craving Oven Roasted Vegetables. Flavourful and tender crisp, they pair nicely with a turkey dinner or Sunday evening roast.
Over the last thirty years I have learned how to roast a variety of vegetables mostly through trail and error. We used to know people who would come for dinner who were vegetarians and I loved cooking and roasting vegetables whenever they came over to ensure there was always enough to eat.
When choosing vegetables to roast, here’s a few things to consider.
This really comes down to personal preference. Pick at least 5 of your favourites, plus some garlic and onion. Plan on at least 1-2 cups per person.
We’ve like to select a variety of vegetables when we roast them although it does come down to what we can find in the stores or markets that looks fresh. This can include rutabaga, Jerusalem artichokes, yams, turnips, radishes (as shown above), even beets.
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans
Melt in your mouth Halloween Mummy Cookies are a fun treat we make every year to celebrate the season. These shortbread cookies are easy to make and melt in your mouth!
Who doesn’t love a fun, tasty holiday cookie?! We were never privy to fun Halloween baking growing up so I’m making up for it with my kids!
Every year I try to create something different. These mummy cookies are quick to make, easy on the eyes and one tasty bite!
Seriously though don’t fret if your white chocolate bandages don’t go on perfectly. Make these cookies and have fun with it. No one cares really, except you?!
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans and please comment below!
Brew up some fun with this tasty Halloween drink! This Zombie Brew is so tasty you will be asking for seconds in no time. Make it with or without alcohol (a little vodka for the grown ups never hurt). This version is a fun non alcoholic drink for both kids and non-drinkers at your next Halloween Potluck or Party.
Serve immediately or the ginger ale will go flat if it sits too long. Attach gummy worms or spiders to the top of the glass for added gruesomeness.
I’ve tried making pie crusts before and admittedly pie dough is one of very few things I am challenged with. Therefore I don’t try to make pies very often. I have discovered however, thanks to a friend, a pie dough recipe that works. I’ve also googled this pie dough recipe and it is out there, everywhere. This basic pie dough recipe is made with 7 up and it really works. Four ingredients is all you need.
Here is the pumpkin pie recipe I use every year (passed down). Double all ingredients to make 2 delicious pies.
A quick and easy dinner for Halloween before the kids head out trick or treating is Bats and Cobwebs. My kids are always almost to excited to eat, but we still try to get some good solid food into them before they attempt to fill up on candy and chocolate later on.
The bats are the pasta (bow ties), and the cobwebs the stringy mozzarella. We pick up some Spolumbo’s sausage, and grill it up to add it in which makes things quicker. If you are rushed and do not have a lot of time, serve this dish without baking but mixing and moshing it all together in a bowl. If you have time throw it in the oven with some grated cheese on top. Either way is equally tasty.
Chicken legs are a favorite in our family and a nice change from the chicken breasts or thighs we usually indulge in. These Deviled Drums taste better when they’ve had several hours to marinate and take on the flavours of the marinade.
We didn’t eat a lot of fried food growing up (shut the door) unless you consider the occasional KFC dinner worthy of the title fried chicken…..and as such we do not fry chicken or any of our food, probably ever.
It’s not that we do not enjoy fried food, it’s more that we are trying to teach our kids healthy eating habits. Balance is what we strive for and when you do not allow yourself the occasional treat, you are not really being true to yourself.
One day I will cook fried chicken, but until then it’s Barbecue all the way baby!
Delicious and tender pork ribs are cooked in the slow cooker with a home-made barbecue sauce. Delicious anytime of the year, add these Slow Cooker BBQ Ribs to your menu this weekend!
Browning or searing the ribs first ensures a nice crust and additional flavour as there is always more flavour in the brown.
We make up our own barbecue sauce but you could easily use whatever sauce you have in the refrigerator. This flavourful dish always gets devoured when made here so making extras is not a bad thing!
These days you can buy all kinds of premixed spices. Whether it’s online or in your local spice store.
My husband likes to prepare a big batch of barbecue spices to help get us through the hot summer months. His mix includes paprika, salt, pepper, garlic powder, onion powder, brown sugar, sometimes herbs like thyme or oregano, aleppo pepper, some days even dry mustard, chili powder or cumin. It’s different every time and do not be afraid to experiment.
Spice rubs are delicious on almost everything, dessert not included!
There is no reason you can’t enjoy barbecue fare in the middle of a cold winter!
We serve our ribs with any kind of potatoes; roasted, mashed or a salad like this Creamy Dijon Dill Potato Salad. Salads in general are delicious like Crispy Molasses Coleslaw or even Salsa Baked Beans. Lighten things up with a green salad or a crispy Greek Wedge Salad.
Cook up some corn on the cob for eating or making a corn salad. You can never go wrong with a flavourful Greek Pasta Salad.
If you love your slow cooker as much as we do, you will want to check out these popular slow cooker recipes.
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
Experienced these Ice Cream Cone Cupcakes years ago via a friend of a friends small gathering. They were so cool I wanted to make them for my then “little” girls birthday. She’s not so little anymore. Cupcake batter into cones, baked, and topped with your favourite icing. The batter cooks all the way down to the bottom of the cone. The satin type icing I choose is one of my favourite icings as it’s not too sweet. It does however take about 15 minutes of mixing to make this icing and get it where it needs to be so plan ahead!
Unique and different this recipe has been updated and is one of the best food hacks out there. All the kids at my son’s birthday thought these were legit ice cream cones…until they took a bite. I’ve made these quite a few times but it’s been a while so my design and piping skills were weak, but the kids didn’t notice or care. The most important thing to remember when making them is to follow the directions ensuring you do not over fill the cones. You can also use boxed cupcake batter – why not?!
I decided to make these on a whim this year as I just don’t have my shit together lately when it comes to party planning. In previous years I would have my kids birthdays planned out in detail two months in advance. Now a days life is so busy I usually have the location or concept planned in advance but no details. That’s where the desire to bring these ice cream cone cupcakes back came from. My desire to show I put some thought and effort into this party. Being a detailed Virgo sucks sometimes!
My son wanted blue and green icing to match two of the Lego Ninjago characters (his current obsession) but I kept it simple and just did blue. But added blue and green sprinkles. Some leftover Halloween kit kats seemed like the perfect topper.
Surprise them with these Ice Cream Cone Birthday Cupcakes, I think they are perfect for kids of all ages!
I picked up the Walmart brand ice cream cones but I would recommend buying the better brand ones as these ones looked cheap (you can tell by the photos and how discoloured they are – boo) and more than half were broken or “chipped” around the edges when I took them out as you can also see. I was really not impressed with these Walmart Brand cones and will always buy brand name in the future.
