Recipes (Main)

Cacio e Pepe Potato Stacks

Nov 26, 2019 · Leave a Comment

We’ve combined two favourites, cacio e pepe and potatoes to create these Cacio e Pepe Potato Stacks perfect for your next gathering or holiday meal!

We slow roasted an entire bulb of garlic, mixed it into butter melted with extra virgin olive oil, lots of fresh cracked black pepper and fresh thyme.

We layer thinly sliced potatoes picked up from Sunterra Market here in Calgary, in muffin tins. They are brushed with a melted butter mixture and a light dusting of Pecorino Romano cheese in between the layers.

What is Cacio e Pepe

Cacio e Pepe means cheese and pepper and is a very popular Italian pasta dish. Traditionally made it consists of fresh grated pecorino romano cheese, fresh black pepper and spaghetti. It’s a simple, no fuss kind of pasta dish offering loads of flavour.

To learn more about Cacio e Pepe the pasta read what The Kitchn has to say.

For this recipe we keep the potatoes simple with just a light sprinkling of cheese in-between the layers. Pecorino Romano is a hard, salty Italian cheese made with sheep’s milk that can flavour your dish, but also make it quite salty.

These potatoes are related to Potatoes Anna, a classic French dish of sliced, layered potatoes and butter.

We did a few trial runs of these potato stacks not knowing if they would turn out and they turned out awesome each time. Serve family style on a platter or individually on each persons plate.

Make them for your next dinner party, Sunday supper or wow your guests by preparing these elegant potato stacks at your next holiday meal.

PRO TIPS

Yellow Potatoes are starchy and our potato of choice for potato stacks.
Look for smaller, oval potatoes. They will need to fit your food processor and muffin tins.
Best to use a food processor to slice them thin, or a mandolin.
Roast your garlic a couple hours in advance or the day before.
Your potato slices do not need to be the same size. We use all shapes and sizes ensuring they fit the muffin cup circle.

Looking for more potato inspiration?! Check out these popular recipes!

Maple Cranberry Sauce

Nov 1, 2019 · 10 Comments

We’ve taken our traditional cranberry sauce recipe and turned it up a notch by adding in a special ingredient or two. Try this Maple Syrup Cranberry Sauce with your next turkey dinner.

Cranberries Grow Up and So Do We

As kids we were privy to jellied cranberry sauce from a can or jellied cranberry sauce from a can. Liked it, but didn’t love it.

As an adult we started making our own cranberry sauce using fresh cranberries. This was a game changer and so fresh sauce will always be our first choice.

Maple Cranberry Sauce

Our cranberry sauce typically contains fresh cranberries, sugar, orange rind, a cinnamon stick or two and orange juice. For this updated version we add a good scoop of apricot jam and real maple syrup instead of sugar.

My mom would make apricot jam when we were kids and it was always one of my favourite jams. I have ensured my kids have grown up eating a variety of jams and jellies including apricot jam. I decided to add some jam to this maple cranberry sauce to add another element of sweet.

Make it in Advance

This simple recipe can be made in advance. We have been known to double the batch, make one for Thanksgiving and one for Christmas.

It freezes beautifully and leftovers can be used several different ways.

What to do with Leftover Cranberry Sauce

This recipe will make approximately 3 cups of cranberry sauce so we always have leftovers. On purpose. Look at all the things you can do with leftover cranberry sauce.

Add it to your turkey sandwich.
Try it over waffles, french toast, pancakes, even in crepes.
Mix it with Greek yogurt and granola.
Use as a topping for chia pudding or oatmeal.
Appetizer: spread cream cheese or a slice of brie on a cracker and top with cranberry sauce.
Top a slice of cheesecake or ice cream with a spoonful of cranberry sauce.
Meatballs. Mix cranberry sauce with a little BBQ sauce and let the meatballs simmer until ready to serve.
Top your baked brie with leftover sauce and sprinkle with toasted nuts. This is simply divine.

Looking for more ideas to spice up your holiday feast, check out these posts:

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

Witches Hat Cheese Ball

Oct 30, 2019 · 10 Comments

Witches Hat Cheese Ball is a creamy, soft jalapeno popper cheese ball rolled in black sesame seeds and shaped into a witches hat!…

Read On →

Thai Turkey Coconut Soup

Oct 15, 2019 · 8 Comments

Hot steaming soup on a cold day is comfort food at its best. Our Thai Turkey Coconut Soup is made from scratch using leftover roast turkey.

For this soup we keep the broth on the mild side however allow everyone to amp up the spice level by adding red hot Thai chili peppers served on the side!

Thai Turkey Coconut Soup

We’ve loaded this soup with noodles and leftover roast turkey keeping the flavours simple yet delicious. It might not be considered an authentic Thai dish, however it’s our rendition of what we have in restaurants made using local Thai ingredients.

We’ve kept the recipe simple using store bought Thai green curry paste. This also makes the dish quick and easy to assemble.

The Stock

If you’ve made turkey stock from your carcass, use it! Otherwise chicken stock is a great substitute. Cooked turkey needs simply to be reheated in the hot steaming soup.

I always forget the brand of noodles I use and/or wonder in a recipe exactly what type of noodles are required. For this recipe I’ve taken a photo of the noodles we used to help all of us!

Thai Turkey Coconut Soup Toppings

If you follow our blog and our recipes you know that we do like using fresh toppers on a variety of dishes!

For this soup here are some ideas for toppings:

Fresh cilantro – rough chop the leaves and stems and sprinkle on top. Use fresh flat leaf parsley or Thai basil instead if you do not like cilantro.
Red Thai Chili Pepper – these can be spicy so we suggest you thinly slice up a couple and let people add as many or few as they want.
Scallions or green onion – thinly sliced they add a little crunch to the soup
Fresh lime – a squeeze of fresh lime brightens up any soup just before serving
Bean sprouts – the kids love bean sprouts and would prefer to eat them raw, however they are delicious in this soup

Looking for more ways to use leftover roast turkey, here are some popular recipes to try.

We love to eat soup during the colder months. It’s easy, quick and a relatively cheap meal.

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

Simple Creamy Mashed Potatoes

Sep 2, 2019 · 4 Comments

Fluffy, easy and Simple Creamy Mashed Potatoes are everything a mashed potato should be plus they melt in your mouth!

Simple Creamy Mashed Potatoes

Sometimes you have recipes that you make over and over and you never actually write the details down since you know them by heart. This is one of them. I’ve been making these mashed potatoes for over thirty years. Each time it’s made slightly different depending on what’s in the fridge, however I always follow the same method to get the creamiest potatoes my family loves!

Important to note these are full fat mashed potatoes. We don’t skimp on ingredients here or use any kind of lightened up version so if you are looking for something lighter you won’t find it here!

This recipe continues on with our series of “simple” recipes easy enough for anyone to make!

What kind of potatoes for mashed potatoes

Choosing the best potatoes for mashing is the key to making a memorable mashed potato dish. A higher starch potato like Yukon Gold or Russet will offering up the best mash. Both varieties will give you a fluffy and flavourful bite every time.

Red potatoes and the waxy variation can offer a gummy, gluey texture when mashing so I wouldn’t recommend them. I lean towards Yukon Gold potatoes as they are more buttery and creamy making them my favourite in this recipe.

Ingredients in this recipe

Butter: Choose salted or unsalted. It really doesn’t matter since in the end you will add adjust your seasonings to taste. I use salted butter straight from the fridge.

Potatoes: Our potato of choice is Yukon gold.

Heavy Cream: I’ve used milk, light cream, heavy cream, buttermilk and anything dairy related. If you don’t have heavy cream, milk will do.

Sour Cream: Go full fat here, don’t skimp by using a lighter version. If you are making this recipe you’ve already committed to going all the way!

Cream Cheese: It just makes everything creamier. This is one ingredient I have always added to my mashed potatoes most likely since it’s always in the refrigerator. Another alternative would be to use a flavoured cream cheese or Boursin.

Seasonings: Sometimes I like white pepper as it doesn’t show the black flecks, but black is also good. Sea salt or kosher are my salt choices.

Ready to make mashed potatoes?! Here’s a few tips and tricks we’ve learned along the way!

PRO TIPS

Always salt your water just like you would when cooking pasta.
Always start your potatoes in cold water and bring to a boil.
Mashed potatoes are going to have some lumps no matter how much you mash them. Unless you want to take the time to put them through a potato ricer, which we don’t. A few lumps make the dish.
You can make these creamy mashed potatoes ahead of time and refrigerate. Sometimes I have spread them into a casserole dish, topping with cheese and cooked bacon. Reheat in oven for about 15 minutes at 350F.

Creamy Mashed Potatoes are the quintessential side to a holiday meal and many of us anticipate this dish every Thanksgiving and Christmas served with a side of hot gravy.

Looking for side dish inspiration? Here’s a few to get you in the holiday mood:

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

Maple Cheese Fondue

Aug 17, 2019 · Leave a Comment

For this fondue recipe we’ve sweetened things up a bit and added in a touch of pure maple syrup. A little goes a long way in this Maple Cheese Fondue sure to please everyone at the table!

Maple Cheese Fondue

My daughter went on a Pathfinders trip to Quebec earlier this month. She was gone for 9 days and it was the longest and farthest she’s ever been from home. To celebrate her return we prepared a Maple Cheese Fondue using pure maple syrup she brought us from Quebec.

Sitting around the table with a fondue is a great way to get caught up on life, share stories and have some great conversations with those you care about.

Fondueing with a Crowd

We love our melted cheese nights and are always having friends over for fondue, some who have never even experienced it before. There are times we need to get two fondue pots on the table so we can have two cheese fondues as they always go fast.

It’s important to know what ingredients are required to ensure your cheese fondue is phenomenal.

Essential Fondue Ingredients

1) Wine, Beer, Citrus. A cheese fondue needs one of these ingredients to help balance the fat from the cheese. Each of these items on their own pairs nicely with a good cheese so these choices work well.

Wine: choose a nice crisp white that is not over powering but still offers good flavour. My go to choices are a pinot grigio or sauvignon blanc which just so happen to be my regular go-to wines.
Citrus: fresh lemon juice is your best bet although orange will offer a different experience depending on the cheese you use.
Beer: your favourite lager or ale will do.

2) The cheese. A cheese fondue is not a cheese fondue, without the cheese. Any melting cheese will do although a blend of cheese offers much more flavour and bang for your buck as classic fondue cheese like Gruyere and Emmentaler can be expensive.

Maple Cheese Fondue with broccoli dipper

Maple Syrup in a fondue

The maple syrup will not make this fondue sweet. In fact it adds such a subtle hint of sweet that pairs perfectly with the cheese we’ve chosen and the whiskey in this fondue. It really works!

All our recipes are tried and true a few times over before we post. This way we can offer our best tips and tricks.

PRO TIPS:

Turn the heat off your burner when you go to add your cheese or keep on the lowest setting. The residual heat will melt the cheese and prevent the cheese from breaking. Once incorporated pour into your fondue pot.
A glazed ceramic fondue pot is the best pot to use for a cheese fondue. It distributes the heat evenly keeping the cheese the right temp and it’s built to last. Ours is pushing 20 + years.
Prepare all your dippers in advance so they are ready to go when your fondue is ready.
Ensure your pots, plates and forks are also ready to go.
We use salami and pepperoni with a hint of spice as it pairs nicely with this mixture.

Preparing a cheese fondue is a lot easier than you think. With the right tools and ingredients, plus a little prep work you will be ready to get started fondueing in no time!

Are you a melted cheese fan?! Here’s a few of our favourite must try cheese fondues

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

Watermelon, Herb & Cucumber Salad

Aug 6, 2019 · 8 Comments

We’ve taken two popular salad ingredients; fresh watermelon and salty feta, added luscious herbs, crisp cucumber, fresh cherries, pistachios, a sprinkle of Aleppo pepper and created my son’s new favourite salad: Watermelon, Herb & Cucumber Salad.

Lost of great flavours in our Watermelon, Herb and Cucumber Salad — Watermelon, Herb and Cucumber Salad

This fresh salad comes together quickly and is best eaten when watermelon, cucumbers and cherries are in season. It’s a simple salad that shines because of the ingredients. Oh and those fresh herbs!

Related: Watermelon, Blueberry, Mint and Feta Salad

A delicioius combination of flavours in this watermelon, herb and cucumber salad. — Watermelon, Herb and Cucumber Salad

The first time I made this salad it didn’t have cherries. But I had cherries on the table to enjoy with our dinner.

We cut a few up, added them to our watermelon, herb and cucumber salad and decided they should permanently be in this salad!

This version of our Watermelon Herb Cucumber Salad has no cherries — Watermelon Herb Cucumber Salad without cherries

What’s with all the Fresh Herbs

Fresh herbs are totally my jam these days. I’ve made many recipes the last couple of years from the Middle East and Eastern Europe cookbooks that incorporate fresh herbs. They really do add so much pizazz to a dish.

I chose Basil as it pairs nicely with these fruits and vegetables, Dill, Mint and Cilantro to elevate the flavour. Believe it or note, these herbs all work together and do not over power.

A refreshing salad for summer includes watermelon herbs and cucumber — Watermelon Herbs and Cucumber Salad

PRO TIPS:

Keep your watermelon and cucumber slices on the thin side
Perfect watermelon shapes are not necessary
Crumble the Feta on the salad
Use as much or as little pistachio dust as you want.
Use fresh cherries, not frozen
Don’t like cilantro, don’t add cilantro!

What is Pistachio Dust

Simply put – ground up pistachios. Whenever I buy and shell them I tend to eat more than I should.

One day I used my mortar and pestle to grind up a few and created pistachio dust. Good on yogurt, dips, burgers, grilled fish, desserts, all the things. Keep in a storage container in your refrigerator if you have room.

What to serve with this salad

We served this salad with grilled chicken. It would be perfect along side any grilled meat, burgers, at a potluck or any kind of gathering.

Grilled Skewered Olives

Jul 28, 2019 · 22 Comments

Prepare these flavourful Grilled Skewered Olives at your next gathering or barbecue and dazzle the olive lovers!

Grilled Sicilian Olives — A variety of Grilled Olives including Sicilian and stuffed

Grilled Skewered Olives

Warmed olives are popular and for good reason, the heating of olives tends to enhance their flavour rendering them even more buttery and delicious than if they were just taken out of your refrigerator.

Look for Colossal or Queen sized olives (large size), once grilled eat them right off the stick or put in a bowl to share, we won’t judge.

Grill your olives and watch them melt in your mouth — A delicious way to eat olives, grilled on a stick

The Inspiration

If you are a fan of olives but have never had them warmed before, you really need to try this recipe. I’d only ever had them out of a jar out kept in the fridge until the last couple years I’ve been fortunate to try warmed olives at media events.

I was initially going to warm them in the oven as I’ve had before then, while we were grilling one night I decided to toss a few on the grill. It was then I knew.

How should I serve grilled olives

If you are having friends over for dinner, going to a potluck, family dinner, a barbecue or picnic in the park, these olives are quick and easy to prepare and have ready to go.

You can also make them in advance, just ensure they do not get refrigerated before serving.

Other ideas include serving with an antipasto platter, as tapas or mezze.

Delicious served as tapas with cheese and grilled baguette — Grilled Sicilian Olives are delicious served as tapas

A few ways we like to serve them are grilled with baby potatoes and Chimichurri sauce, eating the grilled skewered olives right off the stick, or seasoned with lemon rind, pink peppercorns, fresh ground black pepper, Himalayan salt and fresh parsley.

Our simple preparation includes picking up some large, pitted olives, drizzling on a little extra virgin olive oil since they come packed in brine, not oil, some fresh black pepper and sea salt, skewering and grilling just until grill marks appear.

What kind of olives do I buy

We’ve made this recipe a few times. First time was Sicilian olives and grilled baby potatoes on sticks. This recipe coming soon.

You can also use olives that are stuffed. We tried olives stuffed with jalapenos, blue cheese, pimento and provolone. They all offered up unique and tasty flavours.

More ways to use Grilled Olives

These olive can also be chopped up after being grilled and used in dips, even a tapenade. Grilled olives are a total game changer.

Here’s some things to remember when grilling olives.

PRO TIPS and FUN FACTS:

Grill only until heated through and grill marks appear.
Olives are a fruit, not a vegetable!
Olives are an antioxidant!
Do not buy canned olives (sorry yucky tin taste), jarred is fine.
Ensure you buy pitted olives for skewering.
Large olives are also known as Queen or Colossal olives.
If using wooden skewers, make sure you soak them before hand.

Recipes to enjoy with grilled olives

Like these recipes?! Check out other uses for olives.

How to Make Labneh (serve olives chopped on top)
Ras el Hanout Hummus (olives good on top of hummus)
How to Assemble a Charcuterie Board (add them to the board)

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

Chicken Taco Salad

Jul 1, 2019 · 10 Comments

Leftover shredded roast turkey or chicken is delicious paired with your favourite taco toppers in this Chicken Taco Salad!

Chicken Taco Salad

Recipes that get requested again and again are ones we try to put into rotation regularly. They are easy offering loads of flavour and loved by everyone in the house. Leftover roast chicken is an easy add-in to this salad offering a quick, healthy meal.

Rotisserie or Roast Chicken

In our house we either roast two chickens at the same time, grill them or purchase cooked rotisserie chickens. Buying them is both a time saver and money saver for us and a great tip for those who like to meal plan.

Use leftovers in a variety of recipes and never have the same meal twice!

Assemble all your salad ingredients for this Chicken Taco Salad — Chicken Taco Salad Ingredients

We’ve made our share of leftover chicken recipes so here’s a few tips to consider:

PRO TIPS

As soon as chicken is cool enough to handle remove legs, wings and all meat from carcass.
Save carcass and make stock, freeze for later or break down and compost.
Separate legs and wings from loose boneless breast meat and refrigerate or freeze in separate packages.
Legs and wings can be used in soups or taken on picnics.
Use boneless meat in salads, soups, sandwiches, casseroles, Mexican food and more.
We fried corn tortillas for the strips, you can also use Doritos or taco chips.

The nice thing about a chicken taco salad is you can add whatever you like. Spanish onion? Add it. Love pico de gallo, guacamole, sour cream or salsa? Go for it. Jalapenos? Now your talking my language.

How to serve Chicken Taco Salad

You are lucky if you don’t have fussy humans in your house! We do so we like to serve our meals family style with plenty of options.

If there is an ingredient you don’t like, but others do, put it out. Don’t cater to fuss pots to ensure everyone gets a variety.

Place each ingredient in it’s own bowl and in the centre of the table so everyone can dig in.

Accessories

Every taco recipe needs a couple good accessories over and above sour cream don’t ya think?! Here’s two of our favourites to serve on the side!

Other recipes that fit the theme

Instant Pot: Instant Pot Chicken Tacos
Vegetarian: Lentil, Roasted Butternut Squash and Black bean Tacos
Pasta: Taco Pasta

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

18 Best Campfire Recipes

Jun 8, 2019 · 1 Comment

If you are going camping soon you are going to want to try one of our 18 Best Campfire Recipes the next time you are ready to enjoy the great outdoors!

Whether you are cooking over an open campfire, your own backyard fire pitt or having a backyard cookout, cooking in the outdoors is fun, rewarding and easy when you have the right tools.

A few of our must have tools for outdoor cooking include:

Kindling, wood, fire starter
Coals
Tongs, spoons
Heavy Duty Aluminum Foil
Cast Iron pans or pots
Sturdy paper plates for holding foil dinners
Campfire grate (some come with but you may need to bring your own)
Grill brush
Portable campfire ring

When I was a kid, camping meant heading to the back country and making our own fire pitts. We had no grills, no grates, no portable campfire ring – we had to wing it. Tin foil dinners were our main meals most weekends!

These days when we go camping we are all about easy camping meals although sometimes they can be a little over the top camping feasts!

In this camping recipe round up you will find everything you need to make tasty meals including french toast, foil dinners, mac n cheese – even campfire nachos!

Baked Beans by me (Bakersbeans)

Baked beans are a favourite cowboy cookout staple and delicious add-on to any barbecue or potluck.

Grilled Easy French Toast Skewers by Merry About Town

Up your French Toast game by creating French toast skewers during your next camping adventure.

Foil-Packet Grilled Vegetables by Drugstore Divas

Add a healthy option to your barbecue with these easy peasy foil-packed grilled vegetables.

Campfire Dutch Oven Vegetarian Lasagna by Champagne Tastes

Cooked in a cast iron Dutch oven over a fire, this vegetarian lasagna takes glamping to a whole new level.

Bacon Wrapped Asparagus on the Grill by Dancing Through The Rain

If you love bacon, and asparagus, try them together over the campfire. You will be glad you did.

Easy 3 Ingredient Onion Baked Potatoes in Foil by Food Meanderings

Grilled baked potatoes with only three ingredients are seriously what you need at your next campout.

Baked Potatoes In Foil with 3 Ingredients

French Toast Foil Packet by Little Sunny Kitchen

Be the hit of the campground with French toast cooked in foil packets.

Camping Griddle Breakfast Skillet by Cook, Eat, Go

This easy camping breakfast skillet will fill your bellies and give you the energy you need to get you through the day.

Cast-Iron Mac n Cheese by me (Bakersbeans)

Mac n Cheese is a comfort food we all love. Take it to the next level by cooking it over your campfire.

Campfire Stew by 4 Sons “R” Us

Cozy up to the fire with a steaming mug of Campfire stew.

Campfire Nachos by The Live-In Kitchen

Campfire Nachos are a fun vegetarian meal option when cooking outdoors.

Cod, Chorizo and Potato Foil Packets by My Kitchen Love

Combine Cod, Chorizo, and Potatoes for a savoury and zesty baked fish baked in foil packets.

Salsa Verde Baked Salmon in Foil by Whole Food Bellies

Salmon baked in foil with salsa verde keeps the fist moist and perfectly cooked.

Campfire Baked Fish in Foil by Krumpli

Forget the burgers and steak, wow fellow campers by baking a whole fish instead.

Low Carb Chicken Fajitas on Skewers by Low Carb Yum

Fire up the grill for these low carb chicken fajitas on skewers and eat them right off the stick.

Campfire Potatoes au Gratin on the Grill by sip bite go

This easy potato dish is perfect for your next camping trip and can be made in foil or a cast iron pan.

Keto Bacon-Wrapped Green Beans by Yang’s Nourishing Kitchen

We love the simplicity of these bacon wrapped green beans using only 2 ingredients.

Cajun Shrimp & Vegetable Tin Foil Pockets by Nourish

An easy one dish meal with no clean up and no fuss.

Cajun Shrimp & Vegetable Tin Foil Packets

Roasted Chickpea and Asparagus Salad

May 24, 2019 · 9 Comments

Delicious as a main, lunch or side, this Roasted Chickpea and Asparagus Salad will soon become your new favourite summer salad.

Roasted Chickpea and Asparagus Salad

Roasted chick peas are a versatile and healthy snack to have on hand if you are trying to eat healthier. When I am organized I roast a couple cans on the weekend, changing the spices with each batch offering a new flavour every week.

This allows me to snack on them whenever I am hungry, or add them to dishes like salads, vegetarian wraps, stews, curries and in soups.

Chickpeas

Chickpeas, also known as garbanzo beans, are a type of legume rich in fibre and protein plus additional vitamins and minerals. They are a staple in many diets around the world with one of the most notable dishes they are used in being hummus.

For this recipe we use two cans of chickpeas. Roasting them before adding to a salad creates a whole new flavour experience while enjoying your salad.

Raw Asparagus

Total game changer. If you have never tried raw asparagus, you should. It offers a fresh, earthy and clean taste making it one of our favourite snacks when it is in season.

Raw asparagus that tastes bitter or sour is old and should be discarded, not eaten.

Composing the Salad

Now you have your roasted chickpeas and shaved asparagus. It’s time to create the salad. The addition of fresh herbs, spicy chili pepper and a salty, sharp cheese marries all the flavours in the salad making it perfect anytime asparagus is in season.

Another way to enjoy this salad – pile it on top of your grilled chicken breast or steak, or stuff it into a pita or wrap. You can thank me later.

If you love salads, here’s a few more to try:

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

Canadian Rocky Mountain Burgers

May 9, 2019 · 27 Comments

We live minutes from the heart of the Canadian Rocky Mountains and we’ve created a burger featuring Canadian back bacon, Alberta bacon, Alberta beef, fresh made buns and locally sourced vegetables!

Fire up the barbecue and get grilling our Canadian Rocky Mountain Burgers for dinner tonight!

Canadian Rocky Mountain Burgers

This month we are joining several other bloggers across North America creating mouthwatering, juicy burgers for what’s become known as Burger Month.

Every day in May there are new burgers being created, posted and showcased on the Girl Carnivore (Burger Month) website offering several epic burger reveals and recipes to keep you grilling all summer long.

Even better is the awesome burger grill giveaway (now closed) hosted by Kita at GirlCarnivore!

A Burger United

Canadian’s love their beef and their local craft beer so we’ve taken Alberta Beef, mixed in some stout from a local brewery, stirred in a little Canadian mustard and formed our burger patties.

The buns are lightly grilled and slathered with a mixture of mustard and mayonnaise. Toppings include Canadian back bacon, fresh tomatoes and living lettuce from local suppliers, pickles, a delicious cheese and a Grillfackelin bacon skewer because we love bacon!

Anytime Burgers

Whether you are preparing burgers to grill for dinner, a group barbecue or to take camping, these burgers come together quickly. Make them in advance and freeze them individually, then simply pull them out the day you want to have burgers,prepare your toppings and get cooking!

The Beer

In our kitchen we tested both an ale (local craft beer) and a stout (local craft beer) to flavour the burgers finding both beers added a slightly different kick. We recommend you sample both beers and choose the beer taste you like best. One type of beer I recommend avoiding is anything too hoppy, doesn’t work well in these Canadian Rocky Mountain Burgers.

Looking for something to serve with your burger, check out our suggestions below.

Burger Sides

What kind of sides do you enjoy with your burger? Our sides are delicious served along side any burger, or on their own.

When we test recipes in our kitchen we learn as we go. Here are a few tips to help build your burger.

Pro Tips

Be sure you pick a beer with some flavour but not a hoppy beer.
For juicy burgers choose ground beef that is 70 or 80 percent lean and 20 – 30 percent fat.
Put a little sizzle (pan saute) on your Canadian Back Bacon slices for added flavour.
Burger done-ness is entirely a personal preference so cook it the way you want to eat it. If you like them rare, cook them rare. If you like them well done, then that’s how you cook. We have allowed for our burgers to be more on the done side as that is how we like them.
Always season your burgers well and on both sides with salt and pepper just before cooking.
Do not over-mix or work your burger mixture. Less mixing is more.
Buns matter. We have used both challuh buns and regular white buns in this recipe and the regular white buns were the preferred choice.

Love burgers as much as we do? Check out these awesome combinations!

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

The Ultimate Burger Month Giveaway

Along with all the creative burger recipes you are going to get this month, we are giving away this incredible prize pack! Be sure to enter the contest below for your chance to win.

A huge thanks to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway: Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, & Western BBQ.

All opinions, views and recipe development are my own. Unless otherwise stated this contest is open to residents residing in the United States.

Burger Bloggers Across North America

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Grillfackeln

May 1, 2019 · 10 Comments

Grill up some Canadian Grillfackeln this summer and wow your guests with what will become your new favourite grilled treat!

Grillfackelin — Grillfackeln – regular size

What is Grillfackeln?

Grillfackeln is essentially thinly sliced pork belly or bacon tightly wrapped around a skewer and seasoned. The Germans also called them barbecue torches.

Our foray into the world of bacon on a stick started with our German student. When I was in Germany they never told me about this delight – totally holding out on me.

It was one of those everyday conversations where we discussed our differences in food culture. Conversations we look forward to with every International student we host.

Inspiration for this dish

Fast forward five years and we came across Grillfackeln in a local newly opened store. Inspiration comes fast and furious sometimes so I immediately bought a pork belly and set to work making Canadian Grillfackeln.

This recipe has been repeatedly made with full support from my husband. Can you really ever get enough bacon? Here is what we have learned.

We’ve used pork belly, with the fat cap removed. It’s unseasoned making it the perfect vessel for whatever seasonings you like. We’ve used unseasoned or lightly seasoned bacon already thinly sliced.

Our skewers have been soaked and not soaked with the end result is the skewers do not need to be soaked in water. Beer maybe but then…. wasting beer. We’ve roasted the barbecue torches (see what I did there) in the oven, and grilled them on the barbecue.

How to season them

Seasoning ideas include maple syrup and sambel oelek mixed together, maple syrup and black pepper, simple Za’atar spices, home made barbecue spices, honey and spicy salt on the unseasoned pork belly. In the end we enjoy a spicy + sweet combination or maple syrup with something spicy added.

In the oven I roasted the Grillfackeln at 400 F for 20 minutes, turning after 10 minutes.

On the barbecue we grilled them for 10-15 minutes on medium high heat, watching and turning them constantly to avoid flair ups and burnt ends.

Grillfackelin on the barbecue — Grillfackeln on the barbecue

Practice makes perfect

Takes a few times to get the bacon wrapped evenly around the skewers but soon enough you will be a pro!

PRO TIPS:

If you do not eat pork, use beef bacon
Freezing the pork belly for 1- 2 hours after you remove the fat cap makes it easier to slice
Buy the pork belly and ask the butcher to slice it thin for you
Letting them marinate for at least 30 minutes imparts more flavour, but then again who has time to wait because bacon on a stick
Buying a marinade saves time but all you really need is a few spices. And some maple syrup
Since they are small, season lightly. A little goes a long way
They don’t have to be perfect, they just have to be cooked
For regular size skewers use 1 slice of bacon, for small skewers, cut the bacon in half and fold it lengthwise

These are great served as a pre-dinner bite. Looking for other appetizer ideas to make?!

Sticky Thai Chicken Meatballs

Apr 15, 2019 · 8 Comments

Simple, flavourful and oozing all kinds of sweet and spicy flavours, these Sticky Thai Chicken Meatballs are perfect for dinner tonight.

Sticky Thai Chicken Meatballs

Sticky, sweet and spicy are a great way to describe these chicken meatballs when served with the glaze. They are loaded with flavours from the fish sauce, shrimp paste, fresh herbs and lime zest.

They are still tasty on their own for those who prefer simple flavours, or kick it up a notch and add the sweet and spicy glaze lightly drizzled on top for some extra wow factor.

The Meatballs

We developed the flavours of the meatballs after making them a few times and using a few traditional Thai ingredients like fish sauce, chili, lime, and garlic, plus fresh cilantro and mint. Shrimp paste was added for another hit of umami as we already had it in the refrigerator.

With so much flavour coming from the meatballs and the glaze itself, salt and pepper is not needed.

The Glaze

Our finger licking good glaze was created following similar instructions for a chicken wings recipe made earlier this year. This glaze touches on salty, sweet and spicy.

We recommend you play with your glaze as soy sauce can be salty so perhaps start with less soy sauce.

Four of us tried the glaze and we each tasted something different. My daughter thought salty, my son spicy, I got sweet and then my daughter got spicy for a second flavour. Both my husband and I liked the salty flavour (when tasting out of the pot) and found it lightened up when drizzled on the meatballs and the rice noodles.

Enjoy these meatballs served with rice or vermicelli noodles in a bowl, or lettuce cup.

If you enjoy this recipe, check out some of these favourites:

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

Red Snapper with Green Beans

Apr 1, 2019 · 10 Comments

Make this fresh Red Snapper with Green Beans and a jalapeno mint drizzle in 30 minutes or less.

Red Snapper with Green Beans

Growing up in the small town of Terrace, B.C. my dad used to go fishing regularly.

He and his friends would go out ocean fishing once or twice a season and bring home everything from halibut, red snapper, ling cod, I even came home to an octopus in the kitchen sink once. My mom made a Portuguese soup with that octopus if I recall correctly.

Truth is we never knew what he was going to come home with but mom my was always ready for a fish feed.

What is Red Snapper

Red Snapper is a firm fish, like halibut or cod, that will hold it’s shape nicely when cooked. Expect a nice flavour with this fish.

Living in a land locked Province it’s hard to find fresh fish. When you do manage to get your hands on some, you will want to cook it within a day or two.

We wanted a simple meal so we mixed our steamed green beans with thinly sliced red onion, scallions and mint, topping it with a lime jalapeno drizzle before adding the pan seared snapper.

Replace green beans with grilled or roasted asparagus, or serve with a robust salad.

PRO TIPS:

Unless the fish has been boned, assume it has bones that may need to be removed. Use clean needle nose pliers and take your time removing bones.
This is a great fish for fish and chips
A versatile fish, it lends well to quick marinades, roasting, pan searing, grilling and hearty fish soup
Can be cooked as a whole fish or fillets
For this recipe we used skinned fillets however skin on will also work. Start by searing your fish skin side down.

Check out some of our other popular seafood recipes!

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

How to Make Labneh

Mar 21, 2019 · 16 Comments

Thick spreadable strained yogurt is topped with extra virgin olive oil and some spices to create Labne, a soft yogurt cheese similar in texture to cream cheese.

What is Labneh?

Labneh is all the rage these days and so it should be. It’s healthy, simple to make and a tasty addition to any potluck or afternoon snack arrangement.

Essentially, it’s a thicker yogurt. When Greek yogurt is strained, the excess whey is removed making it more of a thick spreadable cheese.

The Inspiration

In the 90’s my mom used to strain her plain yogurt. I would fly in from Vancouver for a visit only to find a strainer full of yogurt in a cheese cloth hanging out in the fridge or over the sink for the sole purpose of making it thicker. She and her friend Janny called it yogurt cheese. True story.

Back then in our small town you could not buy Greek Yogurt.

Labneh in it's cheese cloth — Labneh in it’s cheese cloth

A Middle Eastern Delight

Over the years Middle Eastern, Lebanese and Mediterranean food has exploded as far as popularity goes. We are learning more, cooking more and eating way more of this type of food then ever before.

Labneh can be eaten any time of the day but is often served with a Mezze. Mezze is a collection of bites and small plates, like tapas, eaten as a complete meal. Hummus is often part of this meal.

PRO TIPS:

You can use whole fat plain yogurt or 2 % plain yogurt, they both work
Use any combination of herbs and spices to top the labneh with or try sliced scallion, pistou, shallots chopped fine, chopped roasted garlic
Instead of cheese cloth I have used unbleached muslin fabric that I use to sew with
You can blend labneh, like cream cheese, with olives, sundried tomatoes, roasted red peppers to make it more flavourful
The cafe near our house sold labneh balls. Take small spoonfuls of your labneh and roll into small balls. Then marinate/store in olive oil before serving or roll in a variety of fresh chopped herbs and spices.

Here’s a few other Mediterranean recipes you might enjoy!

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

Chorizo Leek Frittata

Feb 23, 2019 · 2 Comments

A classic Italian egg dish, this Chorizo, Leek Frittata can be made for breakfast, brunch, lunch or dinner any day of the week.

Chorizo Leek Frittata

Frittatas are a quick, customizable, light meal you can enjoy anytime. Try it hot or cold, paired with a salad and finished with fresh herbs.

A versatile egg dish, Frittatas can be made using seasonable ingredients or a variety of ingredients including leftovers.

Cooking Frittatas

While you can fold and flip your frittata, we prefer the stir and bake method in a cast iron pan. The pan will retain the heat and keep the frittata warm while serving.

Bring the entire pan to the table and serve with a green salad or thick slices of fresh tomato.

PRO TIPS:

Thoroughly rinse your leeks, remove the dark green end, dry, slice thin
Use leftover baked potatoes
Frittata’s need fat to make them creamy – go for the cream
Remove from oven a few minutes early as the cast iron pan will retain the heat and continue to cook the frittata
Replace chorizo with mushrooms for a meatless Monday option

Eggs can be a tasty alternative for dinner and we try to make some variation once a week for dinner. Do you have a favourite egg dish?

Here’s a few more egg dishes we love:

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

Simple Roast Chicken

Feb 16, 2019 · 12 Comments

Simple Roast Chicken is juicy on the inside and crispy on the outside. Pan leftovers create a superior tasting chicken gravy making this a meal worthy of Sunday Night Suppers!

The Basics

Learning to roast a chicken is one kitchen basic everyone should learn. It’s easier than you think, you really can master this dish in no time at all!

Roasting a chicken can provide both a delicious meal and leftovers. Leftovers offer an assortment of easy meals including Chicken Soup, Chicken Pot Pie, Tacos, Salads and more.

Why roast a chicken

Well first of all, it’s not complicated.

I roasted my first turkey in my early twenties when I lived in a bachelor suite in downtown Vancouver. One of the funniest memories is how small the suite was so dirty dishes ending up in the bath tub. Despite all this I served up a darn good bird.

At least that’s what they told me.

Essential Chicken Gravy

One time is all it takes to really master this bird. No rack for your roasting pan, no problem. Improvise using vegetables making the gravy quite flavourful. As the chicken cooks it releases it’s juices into the pan and flavours the vegetables. The cooked vegetables become the base of an incredibly flavourful chicken gravy.

This technique works so well, I do it all the time.

Lemons and Herbs

Adding lemons to your pan to be roasted imparts a savour lemon flavour to your gravy so if you prefer more of a classic tasting gravy, omit the lemon. A few simple herbs can be added adding even more notes to the gravy.

Our herb of choice is rosemary but thyme or oregano would also be nice.

Roast vegetable rack ready for gravy making

Ovens and bird sizes will vary so plan accordingly based on one or the other. A four – five pound bird will cook for about 1 – 1 1/2 hours.

The meat thermometer is your best friend when it comes to cooking poultry or any meat, so be sure to invest in a good one.

Simple Roast Chicken is the real deal. No food styling shots here, just chicken before being sliced

PRO TIPS:

Bring your bird out of the refrigerator one hour before cooking to warm up.
Completely dry chicken with paper towel.
Ensure you have a meat thermometer on hand to check internal temperature of chicken.
The chicken is done when your internal temperature is 165 degrees Fahrenheit in the thickest part of the thigh, the drumsticks and wings wiggle easily and juices run brown.
Plan for 1- 1.5 hours total roasting time for your chicken.
We use vegetables to create a rack on the bottom of the pan, no rack required.

What to do with Roast Chicken Leftovers

If all this talk about roast chicken has you wondering what to do with leftovers, here’s a few tried and true to help you get started.

Basic Tomato Sauce

Feb 9, 2019 · 3 Comments

Open your pantry, pull out some staples, cook some pasta and make this easy Basic Tomato Sauce for dinner tonight!

Basic Tomato Sauce

Nothing beats a home made tomato sauce. It’s easy to buy a pre-made sauce but once you have made your own using good quality tomatoes, you will never go back to a jarred sauce again.

One day my kids are going to leave the nest and I will become an empty nester. My hope for them, and the reason behind this blog has always been so they will know how to cook and always have access to their favourite childhood recipes.

With that said I have so many simple recipes in my head I have never written down. I simply just make them. Like a basic tomato sauce.

Pantry Items

Since I am not getting any younger, it really is time to start sharing these basic recipes here on the blog so my kids will always know how Mom did it. If they start with the basics and make it their own, then I’ve taught them right.

Making a basic tomato sauce is very easy and uses items you most likely have in your pantry. Using canned tomato puree keeps it quick and easy. I’ve never encountered a tinny taste from canned tomatoes and if you ever do it’s possibly a reason to toss the can of tomatoes out as it’s not that common. If you do end up with a metallic taste add sugar to your sauce to balance it out. It’s an Alton Brown trick that apparently works well.

The sauce starts with sweating the onions or cooking them slowly until translucent but not brown. Add your garlic and remaining ingredients to build on the flavour as it simmers away.

Now that you’ve made the sauce, what do you do with it

Pasta, spaghetti, lasagna, spaghetti squash, ratatouille, soups, rice, dips, stews, casseroles, meatloaves, meatballs, add to make other sauces, sloppy joes, ground beef chili, with eggs or fish and finally cabbage rolls. Although my mom used to use tomato soup when she made hers.

Do you make your own tomato sauce?!

Where Mountains Meet Luxury, Pomeroy Kananaskis Mountain Lodge

Jan 31, 2019 · Leave a Comment

Nestled in the heart of the Rocky Mountains, the Pomeroy Kananaskis Mountain Lodge offers fresh mountain air, plenty of adventure, luxurious surroundings and a world class spa.

There are several options to suit any traveler at the lodge including back country rooms, lofts or even suites.

Those with an appetite will relish in creative meals using local ingredients prepared by Executive Chef Eric Beaupré. A visit to the Kananaskis Nordic Spa, Canada’s first and only Nordic-style spa is also an experience one must have.

Adventure

Whether you choose a weekend getaway or plan to stay longer, adventure awaits. The lodge offers a wide range of on and off site facilities and experiences to satisfy everyone even if you choose to stay inside the entire time or extend your trip.

Seasonal activities are available including hiking, fishing and golf in the summer and skating, tobogganing or skiing in the winter. Check in with the concierge to learn about on-site activities and rentals or visit the tour operator for something a little crazier.

Trail maps | Photo Credit: Pomeroy Kananaskis Mountain Lodge

Kananaskis Nordic Spa

A trip to the Pomeroy Kananaskis Mountain Lodge is not complete without a visit to the Kananaskis Nordic Spa. Experience an exhilarating restoration of body, mind and soul as you meander your way through the relaxation lodge, outdoor pools, steam and sauna cabins, exfoliation room, treatment room and more.

Fully immerse yourself in the hydrotherapy cyle, an ancient tradition practiced in Scandinavia, experiencing both the cold and hot pools. Leave feeling completely refreshed, balanced and ready for a nap.

Have a Culinary Experience

With something to satisfy everyone when it comes to food, plan on tantalizing your culinary taste buds by visiting any of the five unique restaurants: Market Cafe, Blacktail Bar, Forte, Woody’s Pub & Patio or the Cedar Room.

Food at Pomeroy Kananaskis Lodge — **Bites we sampled at Pomeroy Kananaskis Lodge**

Italian restaurant Forte features a pizza oven sure to please any pizza lover.

Fireside Moments

If a weekend in without having to think about doing much of anything is more your style, you can cozy up around the campfire outside. This social mixing place includes campfire snacks, view of the mountains, live entertainment and blankets to cozy up with.

Pomeroy Kananaskis Mountain Lodge is a one stop destination where city folk gravitate to for some time out of the hustle and bustle of every day life, looking to get back to nature. For more information on how to book your next adventure visit their website.

We were hosted by the Pomeroy Kananaskis Mountain Lodge for a Food Media Workshop and overnight stay. Opinions and comments on Bakersbeans regarding any services provided remain mine and I stand behind 100%.

Chocolate Rum Creme Brulee

Jan 29, 2019 · 12 Comments

We topped our Chocolate Rum Creme Brulee with Toblerone bits adding a little extra crunch and chocolate to this luscious, delicious dessert!

Chocolate Rum Creme Brulee

Chocolately creme brulee is enhanced with a wee bit of instant espresso and spiced rum, yet still remains creamy with its caramelized sugar topping. Full of flavour we’ve found a little goes a long way with this dessert.

Cracking the bruleed topping and eating it with the chocolate is a crunchy affair but one we adore. So much so in fact we crushed up some leftover Christmas Toblerone for the top adding even more crunchy goodness to every bite. It was clearly the right thing to do and we are certain any kind of chopped chocolate bar would be equally delicious.

What is Creme Brulee?

If creme brulee is a dessert you only hear about when you go out for dinner, here’s a simple explanation.

Creme Brulee, also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a contrasting layer of hardened caramelized sugar. Or as I tell my son, a thick pudding with a candy coating.

Boozy Creme Brulee

We’ve been fortunate to try several varieties of creme brulee offering up some very unique flavour combinations and toppings leading us to be inspired in our creations. Do not worry about the rum flavour in this dessert if you want to the kids to have some. It is there only in the background like the coffee.

For this recipe you will need ramekins, small canning jars or creme brulee dishes. We were able to make 8 in small canning jars.

Check out some of the other Creme Brulee recipes we have tried, tested and adored here:

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

Instant Pot Chicken Tacos

Jan 25, 2019 · 9 Comments

In less than an hour you can make these Instant Pot Chicken Tacos served with your favourite toppings and warm tortillas.

Growing up my mom had a pressure cooker. She was no Julia Child and she could not cook a roast if her life depended on it. When she pressure cooked a roast it tasted like leather. It was a turn off and most likely the reason I do not love roasts and have always shied away from pressure cookers.

Instant Pot Chicken Tacos

Since we received an Instant Pot at Christmas I have been playing with it a lot. I have no fear of pressure cookers and recall my mom making leather often. It was a bright orange/yellow pressure cooker which would now be considered vintage or a relic, even a blast from the past if it surfaced somewhere! Always amazes me how technology advances into something like the Instant Pot.

The Inspiration

My initial plan in making chicken tacos was to use salsa. However when I pulled the salsa out of the refrigerator it had grown legs. Big white moldy ones on the surface. Gross right.

I knew I wanted diced tomatoes of some sort in this dish and just so happened to have some frozen diced tomatoes available. A quick defrost and into the tacos they went. Either or will work in this dish, even canned tomatoes with green chiles.

Taco Toppers

Taco toppings are endless. For these tacos we stayed simple and used diced white onion, shredded iceberg lettuce, cilantro, jalapenos and shredded cheddar cheese. There is so much flavour in this chicken it really didn’t need any kind of salsa on top however being a salsa lover I would never judge if you added some to yours!

How much chicken is enough?

Four chicken breasts fed 5 people with enough for leftovers. If you like spicy use spicy salsa. Lots of options with this dish.

Pro Tips:

Get a good sear on the chicken – it adds flavour
Having liquid is key as you want to nestle the shredded chicken back in to it so it can soak up all those juices
Prepare your toppings in advance to save time

Here’s a few other fun taco recipes to try!

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

This recipe was cooked in a 6 Quart Instant Pot

38 Best Game Day Recipes

Jan 21, 2019 · 15 Comments

Game Day isn’t really a game day without the food. We’ve compiled 38 Best Game Day Recipes to kick start your next game gathering!

Game Day Always Means Good Eats

Whether you call it NFL football playoffs, Superbowl or Grey Cup here in Canada, game day comes twice a year for those to who love to watch football. In February we have Superbowl (NFL) and October we celebrate Grey Cup (CFL).

If you are a sports fan you will know celebrations can be more than football. We celebrate hockey with rink parties, basketball, soccer, baseball, and of course any chance we get to tailgate we will. Besides looking forward to the game itself, we get excited to socialize with friends, family, and share it all over some great eats! Today we have assembled 38 Best Game Day Recipes just in time for your next party.

In this collection of recipes there are a few healthy options, some vegetarian and all of them simply delicious! Please pin any photos from the recipes website and not directly from here.

38 Best Game Day Recipes

Jalapeno Tex Mex Dip from me

Super Easy Flat Bread Pizza by Herbivore Cucina

Classic Bits and Bites by me

Chili Stuffed Peppers by Mama Needs Cake

Honey Mustard Soy Sauce Chicken Wings by The Missing Lokness

Gluten-Free Chip and Guacamole Bites from My Gluten-Free Kitchen

Slow Cooker Buffalo Chicken Dip with Real Chicken by Dip Recipe Creations

Nachos Deluxe from Ann’s Entitled Life

Slow Cooker Teriyaki Wings by me

Black Bean Corn Salsa from Finding Zest

Oven-Baked Black Bean Chicken Taquitos by Nourish and Fete

Asian-Inspired Instant Pot Ribs by White Coat Pink Apron

Bacon Cream Cheese Dip by Recipes From A Pantry

Queso Fundido Skillet Nachos by Culinary Ginger

Gluten-Free Bacon and Sausage Stuffed Mushrooms by The Gluten Free Homestead

3 Ingredient BBQ Turkey Meatballs by Chicago Jogger

Baked Potato Nachos by A Savory Feast

Easy Pepperoni Cheese Pizza Rolls from Yay! For Food

Jalapeno Popper Dip with Bacon by House of Nash Eats

Jalapeño Cheddar Mini Muffin Appetizers by Karen’s Kitchen Stories

Bacon Jalapeno Deviled Eggs by Sizzling Mess

Slow Cooker Chorizo Queso Dip from Windy City Dinner Fairy

Pepperoni Pizza Dip by Salt & Baker

Alabama Firecrackers from The Honour System

Copycat Costco Cilantro Lime Shrimp by 4 Sons ‘R’ Us

Peanut Butter Energy Balls By The Conscious Dietician

Chorizo Cheese Dip with Spinach by Sunday Supper

Peanut Butter Cup Popcorn by Only Taste Matters

Bacon Wrapped Water Chestnuts from Simply Stacie

Spicy Tortilla Rollups from Vegan in the Freezer

Wonton Taco Cups by Like Mother Like Daughter

Spicy Thai Chili Roasted Cashews from Paleoish Krista

Jalapeno Cilantro Hummus by Bites of Wellness

Honey Sriracha Turkey Meatballs by A Saucy Kitchen

Greek Feta Fondue Dip by Simple Sassy Scrumptious

Loaded Beef Nachos by Mama Needs Cake

BBQ Loaded Chicken Taco Fries by Orchids & Sweet Tea

Pesto Mozzarella Stuffed Dough Balls by The Cook Report

Easy Homemade Chorizo

Jan 7, 2019 · 6 Comments

When chorizo can be hard to find, pick up a few ingredients and make chorizo at home! Our Easy Homemade Chorizo shows you exactly how to do it.

Easy Homemade Chorizo

If you follow my blog and recipe posts you will know I had an Uncle living in San Diego, California. Visiting him back in the early day (1970’s – 2000) always meant a trip to Tijuana for some local Mexican eats. This is where my love of Mexican food began.

Spanish Chorizo vs Mexican Chorizo

Did you know there is a difference in these two countries chorizo?! Both are entirely flavourful yet different at the same time!

We were educated on Spanish chorizo by our Spanish student. He taught us about their style of chorizo, cooked and cured, then sliced and enjoyed as is or added to dishes.

Mexican chorizo is raw and in a casing therefore requires cooking before consuming. Once cooked it can be used for tacos, in chili, quesadillas, all kinds of dishes.

Research

Before I created this recipe I spoke with a few local Mexican eateries to learn what I could about making chorizo. It’s common for Mexican locals to use authentic dried Mexican chili’s in their recipes.

Growing up in a small town I know first hand sourcing ingredients can be challenging at times and not everyone will have access to dried chili’s, therefore we are using chili powder as this is an easy and more common ingredient to find.

The red colour in this dish comes from the chili powder and the paprika.

Going to give this recipe a try?! Here’s a few things to consider when making it.

PRO TIPS

Do not over mix your burger
If you can, leave it in the refrigerator for about an hour to let the flavours marry
Cook chorizo until a little bit of brown starts to appear.

This recipe is as easy to make as assembling and cooking ground beef for tacos. Use chorizo in tacos, quesadillas, breakfast hash or casseroles, pasta dishes, in dips and even stuffed into vegetables.

homemade chorizo — Chorizo used in tacos

Looking for more Mexican recipe inspiration?! Here’s a few popular ones on the blog!

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