| Bakersbeans (Wanda Baker) logo

canadian food blogger

Crunchy Asian Chicken Salad

0 · · Leave a Comment

There’s something to be said about roasting more than one chicken at a time or in our case buying two rotisserie chickens from the store when time is not on our side. Would you believe it is cheaper at times for us to buy two chickens already cooked then buy them raw and cook them? It’s true and that’s comparing apples to apples (size, supplier, etc.).

One of my favourite things to do is cook one and eat two or three meals from your main meal. Lots of great food can be made using leftover chicken like casseroles, soups, salads, quesadillas, tacos, taquitos, nachos, pot pies, pasta dishes, sandwiches, wraps and more. It’s a winning situation as long as you are prepared for meal 2 or 3.

 

Crunch Asian Chicken Salad
Crunch Asian Chicken Salad

 

This Crunchy Asian Chicken Salad is a family pleasing quick dinner that can be ready in under 30 minutes or less if you cook your chicken the night before. Or buy it like we often do.

Toss together all ingredients, add dressing and top the salad with crunchy itchiban noodles and toasted cashews just before serving.

What do you love making with leftover chicken or turkey (which can be subbed in for any dish that calls for chicken).

 

Print
Crunchy Asian Chicken Salad
Serves: 4
 
Ingredients
  • 2 cups iceberg lettuce, sliced thin
  • 1 cup red cabbage, sliced thin
  • 2 radishes, sliced thin
  • 4 scallions, sliced thin
  • 2 carrots, grated
  • ½ bell pepper, diced
  • sprigs of cilantro, rough chopped
  • Salt and Pepper
  • ¾ cups cashews lightly toasted
  • 2 package Vermicelli Noodles, cooked as per pkg instructions and drained
  • 2 grilled chicken breasts, sliced into thin strips
  • ½ cup rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp olive oil
  • ½ tsp sugar
  • 1 tsp sambal oelek
Instructions
  1. In a large bowl combine iceberg lettuce, red cabbage, radishes, scallions, carrots, bell pepper and cilantro. Season with salt and pepper.
  2. Make dressing: In measuring cup or bowl whisk together rice wine vinegar, soy sauce, sesame oil, olive oil, sugar and sambal oelek until smooth.
  3. Divide among four individual serving bowls, and in each bowl add salad, vermicelli noodles and top with chicken. Drizzle all with dressing, and sprinkle with cashews an itchiban noodles if using.
Notes
Optional: Itchiban noodles broken up and toasted

 

 

Classic Bits and Bites

1 · · 6 Comments

Bits and Bites are one of those classic and tasty snacks many of us remember munching on as kids. My family did not make them when we were littles, however I do recall grabbing handfuls while visiting with friends all throughout my youth and thinking they were the best snacks ever!

In my twenties I bought the boxed bits and bites as I’ve never been much of a cereal eater and didn’t want boxes of extra cereal hanging around only to go stale. As a single twenty something things can go stale quite quickly I learned. The hard way.

Fast forward to adulting and kids, I started making my own bits and bites to cut back on the salt. And list of other ingredients I couldn’t pronounce. This classic bits and bites recipe is fairly simple however we have added fennel seeds into the mix as we love the taste of fennel seed and thought it would be a nice touch. Additionally there are no nuts in this recipe. Having nut free snacks allows us to send them in school lunches without worrying about kids who have nut allergies.

Our family likes bugles so I tossed some of those in and went with loopy pretzels vs straight ones. Seriously almost anything goes when you make bits and bites!

What’s your favourite piece to munch on in bits and bites?!

Classic Bits and Bites
Classic Bits and Bites

 

5.0 from 2 reviews
Print
Classic Bits and Bites
Author: 
Recipe type: snacks
Serves: 10 cups
 
Ingredients
  • 2 cups cheerios or any o's cereal
  • 2 cups shreddies
  • 3 cups pretzels
  • 2 cups bugles
  • 2 cups mini crackers
  • ½ cup butter
  • 2 tsp Worcestershire Sauce
  • 1 tsp hot sauce
  • 1 tsp fennel seeds
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 1 tsp seasoning salt
Instructions
  1. Preheat oven to 250 degrees.
  2. In a large bowl mix together cheerios through min crackers.
  3. In a microwaveable jar melt butter. Mix in Worcestershire Sauce, hot sauce, fennel seeds, onion powder, garlic powder, smoked paprika and seasoning salt.
  4. Pour the snack mixture into a large parchment paper lined baking sheet or roasting pan.
  5. Gently stir mixture roughly every 20 minutes.
  6. Remove from oven at about an hour. I tend to let mine go an extra 5-10 minutes as needed.
  7. Serve.
  8. Store in a plastic bag with a closure.

 

Classic Bits and Bites
Classic Bits and Bites

Jalapeno Tex Mex Dip

0 · · Leave a Comment

We’ve upgraded the classic 7 Layer Dip that was all the rage back in the 80’s and 90’s with this simple Jalapeno Tex Mex Dip featuring Greek yogurt, to make us feel better about eating it.

A regular on many tables back in the day, the 7 Layer Dip is really a North Americanized version of Mexican food. And a super yummy one at that. I recall enjoying it at gatherings and potlucks, it was always out when there was food to share. Then it seemed to disappear for awhile. One to snag a recipe when I try it and love it, I typed it out. Oh yes I did. Typed it out and taped it to a recipe card. Because that was then.

Recently we visited with family and enjoyed a table full of potluck items, goodies and a similar variation of the 7 layer dip. Only with 2 layers. Got me thinking about the 7 layer dip and that it was time to find this recipe and do a redo. I pulled it out and changed it up removing the “layer” part of it. Created the base and topped it with all the good things.

I’m not a fan of canned black olives so we always use sliced kalamatas which my girl loves. If you do not like jalapenos, don’t add them.

 

Jalapeno Tex Mex Dip
Jalapeno Tex Mex Dip

 

 

Print
Jalapeno Tex Mex Dip
Author: 
 
Ingredients
  • 4oz cream cheese (half a regular size brick), softened
  • ½ cup greek yogurt
  • ¾ cup sour cream
  • ½ cup mayonnaise
  • 3 tbsp taco seasoning
  • 2 tbsp taco sauce, mild, medium or spicy
  • 2 avocados, diced
  • ½ lemon, juiced
  • 2 cups grated cheddar cheese
  • 1 tomato, diced
  • 2 green onions, sliced
  • ¼ cup sliced kalamata olives
  • 1 fresh jalapeno, sliced thin
Instructions
  1. Add cream cheese to a large bowl. Smooth it down in the bowl. Mix in greek yogurt, sour cream, mayonnaise, taco seasoning and taco sauce. Spread evenly on bottom of small casserole dish or pie plate.
  2. In a small bowl pour lemon juice over diced avocado and mix to prevent browning.
  3. Over your base sprinkle on cheese, tomatoes, avocado, green onion, sliced kalamatas and jalapenos if using.
  4. Set in refrigerator for up to an hour or more before serving.
  5. Serve with tortilla chips.

 

White Chocolate Lavender Brownies

0 · · 6 Comments

Every summer we visit Kelowna and the Okanagan Lavender & Herb Farm. We love to wander the gardens and stop in the cafe to enjoy a lavender infused treat before we leave. We also drop into the little store they have and I always pick up some cooking lavender (or food grade culinary lavender) to play with at home. This is how this recipe came to be. Rummaging through my baking box in the pantry for white chocolate, I discovered the lavender. Having never heard of lavender brownies before I thought dang this could be good. The flavour is very subtle, but 3 out of 4 of us can detect the lavender in the brownies however next time I might try adding a little more. If you can’t get your hands on lavender, just leave it out.

White Chocolate Lavender Brownies
White Chocolate Lavender Brownies

These brownies are simple to make and easy to eat.

5.0 from 1 reviews
Print
White Chocolate Lavender Brownies
Author: 
Recipe type: snack, picnic, dessert
Serves: 12
 
Ingredients
  • ⅓ cup butter
  • 6 oz semisweet chocolate
  • ¾ cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • ½ cup white chocolate morsels (Bernard Callebaut)
  • 1 tbsp Culinary Lavender buds
  • 1 cup flour
  • ¼ tsp Salt
Instructions
  1. Preheat the oven to 350F.
  2. In a double boiler or bowl over pot with simmering water melt butter and semisweet chocolate. Remove from heat and let cool 5-10 minutes. With a mortar and pestle or spice grinder grind your lavender until fine.
  3. In a second bowl mix together your sugar, eggs and vanilla. Stir in the white chocolate and lavender. Add your flour and salt.
  4. Line an 8 inch greased baking pan with parchment or foil and ensure it extends over opposite edges. Add batter and bake for 25 minutes or until tester comes out clean. Let cool in pan.

 

White Chocolate Lavender Brownies
White Chocolate Lavender Brownies

Lentil, Cabbage & Sausage Soup

0 · · 2 Comments

We recently had a couple of rainy, wet and grumpy kind of days in Calgary which is a good reason to have soup. More specifically Lentil & Sausage Soup. We don’t get these days very often in the Spring (seems more wind and hail the past couple of years) but when we do I’m mentally taken back to my Vancouver days where rainy, wet and grumpy days are the norm. When I lived in Vancouver I learned to live with the rain and secretly enjoy those days once in awhile. In fact Blue Rodeo’s “After The Rain’ was on my favourites play list for many years. Back in those Vancouver days.

With the cooler, damp weather comes the desire for warm comforting foods. Like soup. The typical rummaging through the refrigerator begins the search for soup ingredients. I knew I wanted either lentils or barley in the soup. So I found some green lentils and cooked the lentils in advance. I found some smoked sausage dying a slow death, so it to was in. And I always seem to have your basic vegetables on hand. I went on to pull out some cabbage for good measure. My soup was about to become a reality. My mom used to make a cabbage soup, the variations are endless.

Soup du Jour is this tasty Lentil & Sausage Soup with Cabbage. I hope you enjoy it as much as we did.

Print
Lentil, Cabbage & Sausage Soup
Author: 
Recipe type: soup, lunch, dinner
Serves: 4
 
Ingredients
  • ½ cup green lentils, cooked
  • ½ cup ham or kielbasa smoked sausage, diced
  • ½ onion, diced
  • ½ cup celery, chopped
  • ½ cup carrots, chopped
  • 1 cup green cabbage, chopped
  • salt & pepper
  • ½ tsp oregano
  • 6 cups chicken broth
  • ¼ tsp fennel seed
  • 1 tbsp lemon
  • olive oil
Instructions
  1. In a large pot over medium high heat add about 1 tbsp of oil. Drop in your onions, carrots and celery. Turn heat down and cook for 5-10 minutes or until vegetables start to soften slightly.
  2. Add in oregano, fennel seed, sausage, and a pinch of salt & pepper. Stir and let cook another 5 minutes.
  3. Pour in stock, and cabbage bringing soup to a low boil. Drop down to a simmer and add your lentils.
  4. Simmer for another 15-20 minutes. Squeeze some fresh lemon on top before serving.

 

 

Avocado Green Smoothie

0 · · Leave a Comment

Some days we sleep in or at times oversleep ending up frazzled and rushed to get out the door. Can anyone relate? But having a time-crunched morning doesn’t mean you should skimp out on breakfast. Breakfast fuels our body and that’s where creating a quick, simple avocado green smoothie can help you start your day with energy.

Several years ago I tried out the Body For Life fitness program. Breakfasts were easy and consisted of smoothies or shakes with the addition of protein. Throughout the years smoothies have stayed with me as a quick alternative to breakfast, lunch or even a snack. And when I am in workout mode, I am always adding protein powder to my smoothies when I can find one I like.

When I had my babies, smoothies were part of the rotation and they quickly got addicted to them. I would add a little water, fruit juice or coconut milk. I always use any kind of frozen fruit—whether it be berries, mangoes, or pineapples, add cinnamon, spinach and whatever else I could find like a fresh banana. As they have gotten older I do not use fruit juice any more but rather cold green tea, water or coconut milk to decrease any added sugars. Always using frozen fruit ensures a thick smoothie.

This smoothie was a combination of all things green I could find in my fridge or counter top. And since I had an abundance of lemons and limes to use, I added some lime juice to finish it off. If you ever find your smoothies to thick add in a little water to thin it out.

When we make smoothies we use either our blender or immersion blender. If you wanted to make this one for the kids, you might want to add in a little maple syrup for sweetness but its not necessary. Mine have never had added sweeteners so they do not miss it. If you really love green smoothies, check out our Mango Ginger Smoothie, a delicious bright drink with a ginger kick!

What’s your favourite smoothie combination?! Please tell us in the comments below!

Print
Avocado Green Smoothie
Author: 
Recipe type: snack, beverage, smoothie, green smoothie
Serves: 1
 
Ingredients
  • 1 cup fresh spinach, packed
  • 1 cup cucumber, chopped
  • 8-9 mint leaves
  • ½ avocado
  • 1 tbsp lime juice
  • 1 tbsp chia seeds
  • ½ cup water
Instructions
  1. Toss everything into your blender and puree until smooth. Add more water if you want a thinner smoothie. Pour into a to go cup or drop in a straw. Enjoy.

 

Raspberry Creme Brulee

0 · · 10 Comments

Creme Brulee sounds fancy and it may even sound difficult to make, however make it once and see how easy it actually is to create. It’s a dessert you can change up to suit the seasons, adding fresh fruit or edible holiday items, chocolate, coffee and more.

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.

5.0 from 2 reviews
Print
Raspberry Creme Brulee
 
Ingredients
  • 3 cups whipping cream
  • 8 egg yolks (whites can be frozen for later use)
  • ⅓ cup granulated sugar
  • 2 tsp vanilla
  • 1-2 cups fresh cleaned raspberries
  • ½ cup granulated white sugar (for topping)
Instructions
  1. Preheat your oven to 300F.
  2. In a pan over medium-high heat add your cream and heat until it is steaming (not boiling).
  3. In a bowl whisk together your egg yolks with your sugar. Mix well. Now you need to temper your eggs. Pour in ¼ cup of the hot cream and mix well. Then pour in another ½ cup of the hot cream, mixing well again. At this point your eggs should be tempered and you can slowly pour the rest of the hot cream in. Whisk and add vanilla. Skim off foam with a spoon.
  4. Add a minimum 6 raspberries to each ramekin. Pour egg mixture into ramekin with raspberries. Place in a large casserole pan. Pour in enough boiling water to come halfway up the sides of ramekins.
  5. Bake in oven for 10 minutes and then increase your temperature to 350F Bake for 20-25 minutes or until edges set, centres still jiggle and toothpick inserted comes out creamy. Remove from water bath and let cool on racks. Once cooled relocate to the fridge, cover and leave for several hours until set.
  6. Turn oven to Broil and move oven rack up. Place ramekins on rimmed baking sheet. Sprinkle sugar evenly over entire top of ramekins. Broil approx. 6 inches from heat for 2 – 5 minutes or until sugar bubbles and darkens. Remove from oven and let cool down enough to place back in fridge for at least 30 minutes before serving.
  7. To serve put single ramekin on a place and sprinkle fresh raspberries on top.

raspberry-creme-brulee-as-i

Irish Soda Bread

0 · · Leave a Comment

A fun bread to make, this Irish Soda Bread has become a tradition in our family for St. Patrick’s Day. It’s a family heirloom recipe that’s been tucked away for awhile. The cranberries are my contribution. You can leave them out if you choose, however the addition of these little zingers are a lovely surprise.

We try to have fun on St. Patrick’s Day with eating green food of some sort vs the traditional Irish Fare. A holiday in our house is always a reason to go above and beyond our daily eating routine.  This bread comes together quickly and with the addition of a few cranberries, is simply delightful.

Here’s how we made it.

Print
Irish Soda Bread
 
Ingredients
  • 3 cups flour
  • 2 tsp sugar
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp salt
  • ½ cup raisins
  • ½ cup dried cranberries
  • 1½ cups buttermilk
  • 1 tbsp butter, melted
Instructions
  1. Combine first 5 ingredients. Stir in raisins.
  2. Mix together buttermilk and butter; stir into flour mixture until blended.
  3. Knead for 1-2 minutes.
  4. Shape into a round loaf, 2 inches thick.
  5. Place on parchment paper lined baking sheet. Using a sharp knife, score an "X" in top of loaf, cutting ¼ inch deep.
  6. Bake at 350F for 45 minutes or until loaf sounds hollow when tapped. Cool on a rack.