Saturday, 4 October 2014

Wild Mountain Bacon Cheeseburger

Quick!  Before Winter comes back!  Run outside and get in one last BBQ!  Have this sauce on your burgers!!!  It's a sunny day in Cold Lake - gotta get out there while you can!

(Unless you're not like me and you BBQ all year long.  I personally don't really feel the need to BBQ when it's 30 degrees below 0 Celcius)

Here's something you may or may not know about me.  I worked part time at Wendy's for about 3 years.

No really - I was the late-night, drive-thru princess.  The second year (I'm pretty sure - it's kind of a blur) I was there they brought out these Wild Mountain Bacon Cheeseburgers as one of the special-type burgers they do.

OMG.  It was my favorite.  It's STILL my favorite and they don't make them anymore.  It was the saddest November of my Foodie-life when they didn't come back. 

And then I ran across a copy-cat claiming to be exactly the same as my beloved burger.

So - mostly in desperation - I thought I'd give it a try.

Start mixing the ingredients in a medium sized bowl.
First the mayo.

Then the spices.



Mix well to combine.  It's going to turn this pretty color.

And spread on a toasted bun and mash it on top of a grilled patty with cheese, bacon, and lettuce.  If you can get it - I recommend a slice of Colby-Jack marble cheese, but we can't get it, so I just used regular marbled cheese.

I honestly am sure it's pretty darn close, a fair substitute for the real deal - but maybe not 100% the exact same. 
It's also a nice change from the ordinary.  Seriously.  A girl can only take so many burgers with ketchup and/ or mayo on them.
Also - you should know that I thought the flavor improved after a day or so.  So making this in advance probably would be a pretty good idea.

Friday, 12 September 2014

Spaghetti and Meatballs

I have a confession.

I was totally writing this other post about how you should make this awesome burger sauce and barbecue some burgers before Winter started to Winter.

Then.  Winter.

Barbecue is OUT.

And comforting, delicious spaghetti and meatballs is IN.

So let's get started.

In a large pot, heat the olive oil over medium heat then add the onions and the garlic.

After the onions are softened and translucent, add the tomato sauce.

And the crushed tomatoes.  Give both the cans a quick rinse and add the water from the cans to pot too.

Add the parsley.

And the basil.


And sugar.  Yep.  Sugar.  It's fairly common in traditional tomato sauces.  It just takes some of the tartness away from the tomatoes.  Don't worry - you'll never know it's there.

Let the sauce simmer over low heat.  Michelle recommends about two hours or so.  So you'll need to set aside a little time for the sauce to simmer.  And it'll need a stir every now and then.
When the sauce is getting into the last hour of simmering, get the meatballs ready.
Now - I did make a little mistake here.  I was only supposed to combine a little bit of the breadcrumbs and the milk - I accidentally threw in all of the breadcrumbs.  Oops.
Let just pretend I did this properly.  Combine some of the breadcrumbs with the milk and mix together.  Leave for about 10 minutes.
In a large bowl, combine the beef and the Romano cheese.

Add the garlic powder.

And the parsley.

The egg and the fresh garlic.
And the breadcrumb mixture (and the remaining breadcrumbs unless you were like me and messed up.)

Combine all together and divide into evenly sized meatballs (I used a cookie scoop).  Bake in the oven for about 30 minutes.
Add to the sauce and cook for 10 to 15 minutes more.
Serve on top of the pasta of your choice.  I used plain old un-exciting spaghetti.

I'm not even sure how to tell you how perfect this will be for your first Fall meal. 

It's hearty without being overly rich.  The meatballs are tender and flavorful.  The sauce is thick and sticks to the pasta (just the way I LIKE it!).

It sticks to your ribs and warms you up all the way through.  Serve with breadsticks or a piece of garlic bread.

So delicious.  And Fall-like.

Welcome to Fall. 

xoxo - Heather

Thursday, 24 July 2014

Sesame Shrimp Stirfry

Once upon a time, three years ago, I wrote a post about a week that was well spent.  I golfed, relaxed, and travelled to Cold Lake to visit my brother and his family.  While I was in Cold Lake, I helped out by cooking food (surprise, surprise - lol) and this is one of the dishes I made for them.

At the time - I had no idea what I wanted to do with this blog - or how I wanted it to be.  And now I feel like I have a more clear picture of how I want to share food with you. 

'Cause I like you.

This has long been one of my favorite early/pre-blog days recipes - and I've thought of it often.

In a zippie bag, combine the ground ginger,

The cayenne pepper,

The garlic,

sesame seeds,

black pepper,

and the shrimp.  Close the baggie and squoosh the shrimp around with the spices and seeds to coat the shrimp as best you can.
Then put in the fridge and leave to marinate for about 20 minutes.
Have a glass of wine while you wait.  Or do some dishes.  Whatever floats your boat.
(I drank wine).

In a wok, or frying pan, heat the sesame oil then add the red pepper.

Then add the green onions.

Cook for a few minutes to soften, then add the teriyaki sauce.

Add in the shrimp and green peas and cook for about 4 minutes or until the shrimp are opaque.

While the shrimp is cooking, add the cornstarch to the chicken broth. Stir to combine.

Add the chicken broth mixture to the wok and cook until the liquid boils and is thickened.  Stir in the salt and serve on rice.
I LOVE this stirfry.  It's fast, flavorful, and light.  It's perfect for summer or even in the winter to make it feel like summer.
I would love at this point to suggest small changes you could make to suit it to your liking - but I can't imagine anything actually needs to be changed!  You could have it on noodles if you want.  I think those super-skinny little egg noodles would be pretty good with this!
But it's totally up to you.  I like rice.
Anyway - get into the kitchen and enjoy!
Have a fantastic weekend!  -Heather

Wednesday, 16 July 2014

Saffron Orzo with Shrimp

You should have seen how beautiful our summer sky was on Sunday.  That perfect blue, completely unbroken by clouds of any type.  It was lazy and hot and wonderful.  The whole weekend was the sort of weekend that us Canucks long for all winter.

It was almost TOO hot to make anything at all.

Almost, I said.

In keeping my promise to you for easy stovetop summertime recipes.  Let's do this one next.

And - even though I don't know crap about crap in the healthy food department (clearly) - I think this is pretty darn healthy. 

Add the chicken broth to a pot and bring to a boil.

Reduce the heat to low and add the saffron.  Stir and cook until the saffron has bloomed.
I'm not terribly sure what this technically means.  I THINK I know - but I think it's just shot in the dark.

But this is kind of how things were looking after a few minutes of simmering.

Kinda beautiful isn't it?

Add the orzo and cook in the broth/saffron mixture according to the package directions.
When the orzo is finished cooking, drain and add salt,


Olive Oil,

Lemon juice,

and the parsley.  Stir to combine.

Serve with shrimp (which you tossed with lemon juice, salt and pepper, then cooked in a frying pan - two or three minutes on each side).

I REALLY liked this.  It's easy, simple, freshly-flavoured from the olive oil, lemon, and parsley.

I also loved that it took almost no time at all to assemble.  In my little corner of the world - it's a dreadful thing to waste a summer day inside since we have so little time before winter comes back.

So it's perfect for a busy weeknight, or a lazy Sunday, last-minute meal. 

Now - get back out there and soak up the sun!  It's a limited time thing in Canada.

xoxo - the Cane Girl