Tag: food

Cheeseburger Soup

Cheeseburger Soup

Good morning y’all! ☀️
It’s a foggy start to the day here, but it’s going to be a beautiful 70 degrees — yes, I speak imperial, not metric… and I LIKE it! 🇺🇸

I love soups — especially in the fall — and this one is one of my all-time faves. It’s comfort food at its finest: Cheeseburger Soup! 🍔🧀

I also baked a Cheddar Onion & Beer Bread to go with it (because why not cook with beer if you don’t drink it, right?). I’m a wine girl — white wine, that is ❤️

And the best part? I topped it with diced dill pickles (because… cheeseburger!) and a little crumbled bacon.
So grab a spoon and BITE IT — you’ll be a rock star in your own kitchen. 🎸

#bitemecanada #funologyoffood #delicioushappenshere

Ingredients 🍲

The “stuff”…

  • 1 lb ground beef
  • ¾ cup chopped onion
  • ¾ cup shredded carrots
  • ¾ cup diced celery
  • 1 tsp dried basil
  • 1 tsp dried parsley flakes
  • 4 Tbsp butter, divided
  • 3 cups chicken broth
  • 2 Tbsp Better Than Bouillon (chicken flavor — optional, but bold and delish!)
  • 4 cups diced peeled potatoes (about 1¾ lbs)
  • ¼ cup flour (I used King Arthur Unbleached All-Purpose)
  • 2 cups process cheese (Velveeta), cubed (8 oz)
  • 1½ cups milk
  • ¾ tsp salt
  • ¼ tsp pepper
  • ¼ cup sour cream
  • Dill pickles, diced (optional… but come on, do it!)
  • Crumbled bacon (optional… also, do it!)

Instructions 👩‍🍳

What to do with the “stuff”…

  1. In a 3-qt saucepan, brown the ground beef. Drain and set aside.
  2. In the same pan, sauté onion, carrots, celery, basil, and parsley in 1 Tbsp butter until tender (about 10 minutes).
  3. Add broth, Better Than Bouillon, potatoes, and cooked beef. Bring to a boil, then reduce heat, cover, and simmer 10–12 minutes, until potatoes are tender.
  4. In a small skillet, melt remaining butter and whisk in flour. Cook 3–5 minutes until bubbly, then stir into soup.
  5. Bring to a boil again and cook 2 minutes, stirring constantly.
  6. Reduce heat to low. Stir in cheese, milk, salt, and pepper until melted and smooth.
  7. Remove from heat and blend in sour cream.
  8. Top each bowl with diced dill pickles and crumbled bacon for that cheeseburger magic! 🍔

Yields: ~8 servings (about 2¼ quarts)
Sooooooo good!!

Recipe credit: Adapted from tasteofhome.com

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Spicy Sticky Thai Wings

Spicy Sticky Thai Wings

Good morning Bite Me Bite-EE’s! ☀️

I’ve been a little out of commission lately with a major pulled muscle in my right shoulder — and I’m right-handed 😭. Couldn’t lift anything for three days! Went to the clinic, got some anti-inflammatories and rubs, and I’m finally at 75% today — yeah drugs! 💊

Getting an X-ray tomorrow, but feeling more like myself again. Ken said, “Do you know what you look like?” 😂 (He’s healing too, though still a bit cross-eyed from the trauma.)

Anyway… enough about me — what do you think about me?! 😜

Before the shoulder meltdown, I made these Thai Wings on Saturday night and OH MY GOODNESS — they were DELISH. Sweet, sticky, spicy perfection. You’re welcome. Enjoy the Bites!

#bitemecanada #funologyoffood #delicioushappenshere

Ingredients 🍗

The “stuff”…

  • 14 chicken wings
  • Olive oil
  • Seasonings of your choice (I used Trader Joe’s Chili Lime Salt — I put that @#$% on everything! 🤣)
  • ½–¾ cup sweet chili sauce
  • 2 green onions, sliced
  • 2–3 Tbsp sesame seeds
  • ½ cucumber, sliced into ¼” pieces
  • Crushed peanuts or cashews
  • Crispy fried wontons (optional but so good!)

Instructions 👩‍🍳

What to do with the “stuff”…

  1. Preheat oven to 400°F.
  2. Place wings in a large bowl and toss with ¼ cup olive oil and your favorite seasonings.
  3. Arrange wings on a baking sheet (don’t crowd them!) and roast for 30 minutes.
  4. Flip wings and roast for another 10 minutes until golden and crisp.
  5. Remove from oven, place in a big bowl, and toss gently with sweet chili sauce until coated.
  6. Transfer wings to a clean, lightly oiled baking sheet and roast again for 10–15 minutes to caramelize.
  7. Plate the wings, then sprinkle with peanuts, sesame seeds, green onions, cucumber slices, and crispy wontons.
  8. Drizzle with extra sweet chili sauce for that glossy, sticky finish.

Serve with lots of napkins… and a smile 😋

Notes 📝

You can skip the second bake if you want — the wings are cooked after the first round.
I just like mine extra crispy, so back in the oven they go 🔥

This recipe is my take on Milestones’ Sticky Chicken Bites — and honestly, I think it’s better 😉

Recipe credit: Milestones Restaurant & Bite Me Canada

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West Coast Poutine

West Coast Poutine

Good day y’all!!! 🌧️
Hope you’ve had a lovely weekend. We had some much-needed rain… have I told you I LOVE rain?!

And rainy days need comfort food, right?
So in the Bitemecanada Kitchen we made West Coast Poutine — and it was AMAZEBALLS!

We bit it two days in a row — it was THAT BITEABLE.
So here’s what I did…

#bitemecanada #funologyoffood #delicioushappenshere

Ingredients 🍁

The “stuff”…

  • 3 cups (or whatever) assorted veggies, cut into ½–¾” dice
    (They shrink when roasted — you don’t want “specks” of veggies!)
    • I used onions, fennel (love fennel!), carrots, radishes (taste like taters when roasted — low carb idea!), broccoli, cauliflower, peppers & kale.
    • But you do you — any veggies work.
  • ¼–⅓ cup GOOD olive oil
  • Seasonings of your choice (I did Italian herbs & pepper)
  • ½–¾ cup cheese curds (mine were from Costco — “squeakers”!)
  • Brown gravy (I use the Costco Trio mix — no fat, no MSG, no GMO, and super tasty!)
    • Mix ½ cup gravy mix into 2 cups boiling water
    • Add 2 Tbsp horseradish (optional but amazing)
    • You can also add sautéed mushrooms or onions — or nothing but LOVE ❤️
  • 1 lb cooked, crumbled, and drained ground beef

Instructions 👩‍🍳

What to do with the “stuff”…

  1. Preheat oven to 400°F.
  2. Wash and cut all veggies into chunks (remember they’ll shrink — make them big!)
  3. Toss veggies in a large bowl with olive oil and seasonings until evenly coated.
  4. Spread onto 1–2 sheet pans in a single layer (so they roast, not steam).
  5. Roast for 20 minutes, stir, then roast another 15 minutes or until caramelized and slightly charred.
  6. Turn off the oven. Sprinkle cheese curds over veggies and return to oven until melty and gooey (nobody likes a hard squeaker!)
  7. While veggies roast, make your gravy and doctor it up however you like.
  8. To assemble:
    • Spoon a dollop of gravy in the bottom of a bowl and swirl it around.
    • Add ½–¾ cup cooked ground beef on top.
    • Add the roasted cheesy veggies over the beef.
    • Spoon that glorious beefy, horseradishy gravy all over.
    • Garnish with green onions and serve with warm naan bread.

Result: Off. The. Hook. 🔥

Notes 📝

I used ground beef because Ken is a total ground beefaholic, but you can use any protein — just cook it first.
Or skip the meat entirely. There are no rules here.

The ideas are endless… make it, bite it, and let me know how many ways you ❤️ it.

Recipe credit: Bitemecanada Kitchen

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Zuppa Toscana Soup

Zuppa Toscana Soup

Hey guys! It was a soup nite here tonite! 🍲
Kenny Boy’s favorite — Zuppa Toscana, just like the one at Olive Garden.

Except… I swapped the potatoes for cauliflower because hubby is “low carbin’ it.”
And you know what? It was still SUPER yummy — cauliflower actually has more flavor than potatoes, in my humble opinion.

Do I want cauliflower in a pizza crust? NO! Come on!
But in this soup? YA I DO!

Make it, BITE IT!
#bitemecanada #funologyoffood #delicioushappenshere

Ingredients 🥣

The “stuff”…

  • 1 lb Italian sausage (I used spicy — but you do you)
  • 2 large russet potatoes, washed, sliced in half, and then in ¼-inch slices (or cauliflower florets for low-carb)
  • 1 large Vidalia onion, chopped
  • 4 slices cooked bacon, chopped (optional — but come on… you know what to do)
  • 1 tsp Accent seasoning (optional — I used Trader Joe’s Chili Lime Salt)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp red pepper flakes
  • 2 Tbsp minced garlic (or 1 jar of minced garlic)
  • 2 cups chopped kale (or Swiss chard — I did kale)
  • 2 (8 oz) cans chicken broth
  • 2 tsp Better Than Bouillon (chicken flavor)
  • 1 quart (32 oz) water
  • 2 tsp cornstarch, mixed with a little water to make a paste
  • 1 cup heavy whipping cream (tempered — see below)

Instructions 👩‍🍳

What to do with the “stuff”…

  1. In a large soup pot, cook sausage over medium-high heat until browned and crumbled.
  2. Add onions, garlic, salt, pepper, and red pepper flakes. Cook until onions are translucent and the aroma is DELISH.
  3. Add potatoes (or cauliflower), chicken broth, and water. Stir well.
  4. Simmer on medium until tender.
  5. Stir in cornstarch slurry and simmer for another 15 minutes to thicken slightly.
  6. Reduce heat to low. Add kale and bacon (if using).
  7. Temper your cream — stir ¼–½ cup of hot broth into the cream first — then slowly pour into the soup while stirring.
  8. Taste, adjust seasoning, and serve hot.

Notes 📝

This soup is comfort in a bowl — creamy, hearty, and loaded with flavor.
It’s even better the next day after the flavors settle.

Serve with crusty bread… or don’t, if you’re still low-carbin’. 😉

Recipe credit: Genius Kitchen

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Ina Garten Meatloaf

Ina Garten Meatloaf

Hey guys! You know how we all have our favorite go-to cookbooks and chefs?
Well, mine is Ina Garten (Barefoot Contessa) — and I swear, I’ve never had one of her recipes fail… ever.

In fact, I’d like to be her — live in her home in the Hamptons, cook in her gorgeous kitchen, and stroll through her fresh herb garden.
But alas… I live in Langley, cook in my small-but-lovely kitchen, walk out to my rose garden, and am still married to Ken (no cookbook… yet).
Maybe one day I’ll write “Cooking for Ken.” 😂

Until then, this meatloaf recipe turns out perfectly every single time — juicy, flavorful, and even better the next day with eggs or in a sandwich (if you’re lucky enough to have leftovers).

So give it a go… BITE IT! ❤️
#bitemecanada #funologyoffood

Ingredients 🍖

The “stuff”…

  • 1 Tbsp good olive oil
  • 3 cups chopped yellow onions (about 3 onions)
  • 1 tsp chopped fresh thyme leaves
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 3 Tbsp Worcestershire sauce
  • ⅓ cup canned chicken stock or broth
  • 1 Tbsp tomato paste
  • 2½ lb ground chuck (81% lean) or extra lean ground beef
  • ½ cup plain dry bread crumbs (Progresso recommended)
  • 2 large extra eggs, beaten
  • ½ cup ketchup

Instructions 👩‍🍳

What to do with the “stuff”…

  1. Preheat oven to 325°F (160°C).
  2. Heat olive oil in a medium sauté pan.
  3. Add onions, thyme, salt, and pepper — cook over medium-low heat for 8–10 minutes, until translucent but not brown.
  4. Remove from heat, stir in Worcestershire sauce, chicken stock, and tomato paste. Let cool slightly.
  5. In a large bowl, combine ground beef, onion mixture, bread crumbs, and eggs. Mix lightly with a fork (don’t mash — you want it fluffy, not dense).
  6. Shape into a rectangular loaf on a parchment-lined baking sheet.
  7. Spread ketchup evenly over the top.
  8. Bake 1 to 1¼ hours, until internal temperature reaches 160°F.
    • Tip: Place a pan of hot water under the meatloaf in the oven to prevent cracking.
  9. Serve hot — and enjoy every juicy, DELISH bite.

Notes 📝

This recipe’s a total keeper — rich, savory, and deeply comforting.
Perfect for Sunday dinner, and the leftovers are next-level for breakfast sandwiches.

Recipe credit: Barefoot Contessa

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Croque Madame Breakfast Casserole with Ham & Gruyere Cheese

Croque Madame Breakfast Casserole with Ham & Gruyere Cheese

Good morning everybody! Had your coffee? ☕️
Well then, it’s time to BITE stuff!

This breakfast thang is decadent for reals… but oh so crazy good!!
It takes a little time to make, but you’ll be so glad you were feeling “fancy” and created it.
Make it, bake it, and BITE it — and then tell me how it went!

Please note: this recipe is not gluten, carb, or fat free. You’re welcome ❤️

Ingredients 🧀

The “stuff”…

  • 12 slices day-old white bread
  • 6 Tbsp butter
  • 3 Tbsp flour
  • 3 cups whole milk
  • ¼ tsp nutmeg
  • 1¼ tsp salt, divided
  • ½ tsp black pepper, divided
  • 3¼ cups grated Gruyere, divided (about 10 oz)
  • ¼ cup Dijon mustard
  • 12 thin slices Black Forest ham (about 10 oz)
  • 6 large eggs
  • Nonstick cooking spray

Instructions 👩‍🍳

What to do with all the “stuff”…

  1. Preheat oven to 375°F.
    • If bread isn’t day-old, arrange slices on a baking sheet and bake 5–10 min (flip once) until dry but not toasted.
    • Cut a hole in the center of 6 bread slices using a 2″ ring, cookie cutter, or knife.
    • Trim all slices to fit snugly in a 13×9″ baking dish.
    • Arrange bottom layer with whole slices, and top layer with slices that have holes. Remove from dish and set aside.
  2. Make the Béchamel Sauce (Mornay):
    • In a medium pot, melt butter over medium heat.
    • Add flour, whisking constantly until the mixture foams and thickens slightly (3 minutes).
    • Slowly whisk in milk to avoid lumps, then increase heat to medium-high.
    • Whisk until thick enough to coat a spoon (4–6 minutes).
    • Reduce heat to low and whisk in nutmeg, ¾ tsp salt, and ¼ tsp pepper.
    • Add 1 cup Gruyere, a handful at a time, until smooth.
    • You should have about 3½ cups of sauce.
  3. Assemble:
    • Spread ⅓ of the Béchamel in the baking dish.
    • Add 6 whole slices of bread in a single layer.
    • Spread Dijon on each slice and top with 2 slices ham each.
    • Add another ⅓ of the Béchamel, then sprinkle 1 cup Gruyere evenly.
    • Top with 6 slices of bread with holes.
    • Spread remaining Béchamel on top (avoid holes), and sprinkle 1 cup Gruyere around the edges.
    • Crack 1 egg into each hole.
    • Sprinkle with remaining ¼ cup Gruyere, plus ½ tsp salt and ¼ tsp pepper.
  4. Bake:
    • Spray foil with nonstick spray and cover dish (oiled side down).
    • Bake 20 minutes on the middle rack.
    • Remove foil, raise oven to 400°F, and bake 8–12 minutes until whites are set and yolks are still runny.
    • Cool 10 minutes before serving.

Notes 📝

This one’s a showstopper — creamy, cheesy, savory, and perfect for brunch.
Pair with a mimosa or strong coffee for full fancy vibes ☕️✨

Recipe credit: Epicurious

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Filo Sausage Egg Breakfast Casserole

Filo Sausage Egg Breakfast Casserole

Make this excellent breakfast casserole recipe the night before! Perfect for brunches, holidays, or feeding a crowd.
Very, very BITEABLE! 😋

Serves: 10–12 (Normal People)

Ingredients 🍳

All the “stuff”…

  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 red bell pepper, chopped
  • 1 onion, finely chopped
  • 1 cup sliced mushrooms
  • 1 green bell pepper, chopped
  • 1 lb bulk ground Italian pork sausage
  • 5 eggs
  • 1½ cups shredded Havarti cheese
  • 10 oz frozen spinach, thawed & drained
  • 1 cup ricotta cheese
  • 1 egg
  • 2 Tbsp chopped fresh basil
  • 1 tsp chopped fresh thyme leaves
  • ⅓ cup grated Parmesan cheese
  • 24 sheets filo pastry (14″ x 9″), thawed
  • ½ cup butter, melted

Instructions 👩‍🍳

Do this with all the “stuff”…

  1. In a large skillet, melt 1 Tbsp butter and olive oil over medium heat.
  2. Sauté red pepper, onion, mushrooms, and green pepper until tender. Remove and set aside.
  3. In the same skillet, brown sausage until no longer pink. Drain and return the mushroom mixture to the pan.
  4. In a medium bowl, beat 5 eggs. Stir into the sausage mixture and cook over medium heat until eggs are set (about 5–6 minutes).
  5. Add Havarti cheese, remove from heat, and cool for 20–30 minutes.
  6. In another bowl, mix spinach, ricotta, 1 egg, Parmesan, basil, and thyme.

Layer it up…
7. Preheat oven to 350°F. Unroll filo sheets and cover with plastic wrap & a damp towel.
8. Brush one sheet with melted butter and place in a 13×9″ glass baking dish.
9. Repeat with 7 more sheets, buttering each.
10. Spread half the sausage mixture over the dough.
11. Add 8 more sheets, brushing each with butter.
12. Spread all the spinach mixture over that.
13. Layer 4 more sheets, buttering each. Add remaining sausage mixture.
14. Finish with the last 4 filo sheets, brushing with butter.
15. Score the top in a diamond pattern.

To bake or freeze…

  • Refrigerate: Cover tightly and chill for 2–24 hours.
  • Bake: Uncover and bake at 350°F for 50–60 minutes, until puffed and golden brown.
  • Freeze: Wrap well and freeze up to 3 months. Thaw overnight, then bake 60–75 minutes.

Notes 📝

Crispy, rich, and full of savory flavor — this filo breakfast bake is a total showstopper.
I can’t remember where I got this recipe… so if it’s yours… THANK YOU!

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