Big, Bold, and Blue Cheeseburgers on Brioche Buns

Big, Bold, and Blue Cheeseburgers on Brioche Buns

We were in the mood for a burger with some bold flavors so I thought we would serve a pork burger with pickled onion rings and a creamy blue cheese sauce. Enjoy the photos and recipes below!






Dividing Brioche Dough

Buns before rise

Buns after Rise

Finished Brioche

Toasting Bread

Cutting up Fresh Tomatoes


Finished Blue Cheese Burger on Brioche


Blue Cheeseburger is Ready to Eat!

Blue Cheeseburger is Ready to Eat


Brioche Buns


~ 4 cups flour

2 tblsp sugar

1 pkg yeast

2 tsp salt

1 1/4 cup warm milk

1 extra large egg, beaten

1 small beaten egg + 1 tsp water for eggwash

3/4 cup butter, softened and cut into small cubes


Add one cup flour, yeast, sugar, and warm milk into the bowl of a stand mixer and mix well. Allow the yeast to proof/form a sponge if necessary. Add salt, extra large egg, and another cup of flour and mix well. Start to add the butter  but add it slowly this will take awhile and you don’t want any butter chunks in your dough. Continue to add flour until the mixture just pulls away from the inside of the bowl. Knead for 3-5 minutes before covering and allowing to rise until doubled in size. Pour out dough onto a floured surface. Work quickly and portion into eight equal sized balls on a baking tray. Allow to rise for about twenty minutes or so while you preheat your oven to 375 degrees F. Bake for approximately 22 minutes depending on your oven. Remove and allow to cool on racks. Enjoy!


Creamy Blue Cheese Dipping Sauce


1/3 cup mayonnaise

2 tblsp sour cream

1 tblsp Ranch dressing

~2 tblsp or 1 ounce crumbled blue cheese

pinch garlic powder


Mix everything together and allow flavors to mingle for at least twenty minutes before serving. Enjoy!

Shishkabobs with Tzatziki and Pita Breads

Shishkabobs with Tzatziki and Pita Breads

Our garden seems to expand a bit each summer. This year we’ve added a hoop house to support a myriad of peppers and tomato plants in addition to our outdoor varieties of vegetables, herbs, and edible flowers. With all the time spent outside this summer, decidedly, we’ve shifted many more meals over to the grill  than we do normally. We received some metal skewers as a gift last year and really enjoy using them to prepare this dish. This meal disappeared so fast there wasn’t even time for me to take the last few shots! Enjoy the photos and recipes below!




Cutting up Pineapple

Cutting up Gpysy Peppers

Cutting up Filet Mignon

Pineapple Ready for Skewering




Finished Skewer

Finished Skewers

Portioning the Pita Dough

Pita Bread Bubbles Forming

Pita Bread Puffing Up

Finished Pita Breads


Shishkabobs on the Grill

Shishkabobs on the Grill

Shishkabobs on the Grill

 Pita Breads


~3 cups flour

1 1/4 cup warm water

2tsp salt

1 pkg yeast

2 tblsp oil


Mix one cup flour, oil, salt, and the warm water together in a stand mixer along with the package of yeast. Allow yeast to bloom/form a sponge if necessary. Turn on your mixer and add flour until the dough just pulls away from the inside of the bowl. Knead for three to five minutes. Cover and allow dough to rise until it doubles in size. Remove from bowl to a floured surface and divide into eight equal pieces. Roll each into a ball and set on a covered baking tray to rise again for another 20 minutes or so. Preheat a cast iron skillet to medium heat while you roll out the dough balls to about 1/2″ height. Cook each pita bread until slightly brown on each side before flipping. If done correctly, your pitas will start to rise shortly after you flip them over so they will be hollow in the middle. Allow to cool before stuffing. Enjoy!


Tzatziki Sauce

375 mL 3% yogurt, or use Greek style yogurt if you want it thicker

1/2 small lemon, juiced

4 large garlic cloves, minced (add more if you like garlic!)

1/3 English cucumber, shredded

1 tsp finely chopped dill

1/2 tsp salt to taste

1/2 tsp ajinomoto

Put all ingredients in a bowl and mix well. Allow flavors to mingle for at least twenty minutes.



Triple ‘O’ Burger Clone

Triple ‘O’ Burger Clone

Vancouver’s own ‘White Spot’ restaurant is home to a great classic burger… served with their signature Triple ‘O’ sauce. Founded in 1928, White Spot may have originally been called ‘Granville Barbeque’ if it had been up to the founder, Nat Bailey. On advice of his friend, however, he eventually settled on ‘White Spot Barbeque Sandwiches’ in part because it sounded spotless and clean. Originally known for barbeque sandwiches, sometime along the way they dropped them from their namesake in favor of the cleaner and simpler White Spot.

I was a frequent patron of White Spot restaurants even before their franchises were to be found within Chevron gas stations… Loved to sit down and enjoy a BC Burger with a Western Plate. Now that I watch my dollars a little more and live a good distance from the nearest location I often crave these burgers..! Enough so to have finally perfected my own version! Enjoy the photos and recipe below!


Dressing the Buns for Triple 'O' Clone Burgers

Dressing the Buns for Triple 'O' Clone Burgers

Preparing Triple 'O' Clone Burgers

Preparing Triple 'O' Clone Burgers



Triple 'O' Clone Burger Ready to Assemble

Finished Triple 'O' Clone Burger

Triple 'O' Clone Burger Inside View

So Full Now...!


White Spot Triple ‘O’ Burger Bun Clone

~ 4 cups flour

3/4 cup  unsalted butter, cut into small cubes and then softened

1 egg, beaten

1 pkt yeast

2 tsp salt

1 egg, beaten

1/4 cup sugar

1 and 3/4 cups warm milk

additional butter for tops of buns

Add 2 cups flour and the remaining ingredients into your stand mixer but leave out the butter for now. Mix ingredients until they are well combined then add another cup of flour… hopefully your dough will be starting to come together a bit. Keep mixing and slowly incorporate all the butter into the mixture… this will take some time – you don’t want any chunks of butter in there. Add more flour and knead until dough is a smooth and sexy texture. The dough should still have a bit of a spongy texture and will drop off  the dough hook on its own. You should barely be able to work with this dough with your hands as it will be very soft. Cover the dough and allow it to rise until it has doubled in size. Remove the dough from the bowl and punch down. Portion into eight equal pieces and form into balls on a lightly greased baking tray. Cover with a damp tea towel and allow to rise again until doubled in size. Preheat your oven to 375 degrees F. Bake buns for 18-25 minutes until golden brown on top and buns yield a gentle thunk when tapped. Remove from heat and lightly butter the tops. Allow to cool before toasting and dressing.

White Spot Triple ‘O’ Clone Burgers

*1lb ground beef, portioned into three balls

**3 buns, toasted

1/2 package bacon, cooked

1 beefsteak tomato, sliced

american cheddar cheese sliced thin

Bick’s brand red hamburger relish

Hellman’s or President’s Choice brand mayonnaise

iceberg lettuce, shredded

Prepare beef using the smash burger technique: Place ball of meat on grill and allow to brown. Flip over and smash ball until evenly flat. Season. Allow to brown and flip again. Season. Add cooked bacon and cheese slices. Cover and cook until burger is done and cheese is melted.

Dress burger as follows from bottom to top: Bun, light mayo, shredded lettuce, red relish, tomato, burger patty, bacon, cheese, heavy mayo, bun.

Serve with fresh cut fries, mini Caesar, onion rings, and blue cheese dip for the authentic White Spot experience.


*Use never-frozen premium ground beef

**Use Safeway jumbo kaisers if you don’t use the recipe above they will have the right texture at least but will lack the sweet and buttery flavor.

Nando’s Style Grilled Chicken

Nando’s Style Grilled Chicken

Nando’s has some of the best grilled chicken around and their recipe is a closely guarded trade secret. Last I checked, franchisees pay a half million dollars or more to buy in and discover the secret recipes. Here’s a great copycat recipe that won’t break the bank. Enjoy the photos and recipe below!






Also great fried!


  Nando’s Style Lemon and Herb Chicken (as pictured above)

 A delicious copycat recipe featuring the flavours of Nando’s.


3 tblsp minced garlic
3 tblsp ginger paste
1 shallot, minced
1/4 cup chopped cilantro
3 tblsp olive oil
1/3 cup lemon juice
1 tblsp coarse salt
chilli flakes to taste
black pepper
1 tsp ajinomoto

Finishing Glaze:

4 tblsp butter
1 tsp honey
1 tblsp minced garlic
1 tblsp finely chopped cilantro
2 tblsp lemon juice
3 tblsp peri-peri or your favorite hot sauce
salt to taste

Mix all ingredients for the marinade together in a large ziploc bag and then add chicken parts.
Place in refrigerator for 24 hours before putting the chicken parts on grill preheated to 350 degrees.
Cook chicken until it reaches at least 165 degrees F. Remove to a mixing bowl.
In a small saucepan on medium heat melt butter and then add remaining ingredients for the glaze. Cook for a minute or two only before removing from heat.
Place cooked chicken in a mixing bowl and pour over glaze. Toss and serve.


Ginger Garlic Chicken Wings

Ginger Garlic Chicken Wings

We break down our own chickens and have been saving up wings in the freezer for quite some time now so it’s time to put them to good use! This is my version of a classic Chinese take out dish. Enjoy the photos and recipe below!







A sinfully sweet and sticky sauce with a bit of spice that is baked on to chicken. It’ll leave you wanting more!

1/4 cup finely chopped ginger
6 cloves garlic, minced
5 tblsp honey
2 tblsp rice wine vinegar
3 tblsp soy sauce
pinch chilli flakes
pinch ajinomoto
1/4 cup water
1/4 cup water +
2-3 tblsp corn starch for thickening
1 tsp sesame seeds for garnish
10 chicken wings with drumettes attached

Add all ingredients for sauce except the cornstarch (and water) in a small saucepan over med-high heat and bring nearly to a boil.
Add cornstarch and water while stirring vigorously and cook until thickened.
Bake or grill chicken wings until skin is crispy but not yet cooked through.
Remove from grill or oven and add to a baking dish.
Add Sauce and return chicken to the oven or grill in the baking dish to finish cooking.
Remove from oven or grill and garnish with sesame seeds.


Baja Chicken Soft Tacos with Pineapple Mango Salsa

Baja Chicken Soft Tacos with Pineapple Mango Salsa

Fish tacos seem to be everywhere right now so we decided to do our own take on the recipe and use chicken instead… all from scratch! Enjoy the photos and recipes below!






Flour tortillas

2 cups flour
1/4 cup lard
3/4 cup warm milk
1/2 tsp baking powder
1/2 tsp salt

Cut lard into mixed flour, baking powder, and salt in a medium mixing bowl or bowl for your stand mixer.
Make a well in the center and add warm milk.
Knead dough using the dough hook in your stand mixer for about four minutes, or knead by hand for about ten.
Form into 12 balls, roll out, and allow to rest for 30 minutes.
Cook on medium high heat in a cast iron or heavy pan until golden brown on both sides.
Cover with a clean cloth or paper towels until ready to serve.


Pineapple Mango Salsa

1 mango, diced into cubes
1/3 can pineapple tidbits OR
2 fresh pineapple rings, diced
1/4 cup cilantro, chopped
1 thai chilli pepper, seeded and diced
1 large jalapeno, diced
1/3 bell pepper, diced
1 shallot, diced
1 lime, juiced
pinch of dried chilli flakes

Mix everything together and serve promptly.

Morgyn’s Baja Cream Sauce

1/4 cup mayo
1/4 cup sour cream
1/2 red jalapeno, diced
1 tblsp dried ancho chilli flakes
1/4 tsp chilli flakes
1 tblsp taco seasoning
1 small lime, juiced
pinch cilantro, chopped
pinch ajinomoto
pinch garlic powder
pinch salt to taste

Mix everything together and allow flavours to mingle for twenty minutes or so.