Free In-Store Pick-Up | Local & National Delivery Available

Recipes

Crispy Spicy Maple Bacon

May 06, 2018

Saying "I love you mom" this Mother's day is as easy as...bacon! This special breakfast in bed recipe collection (French Toast, Rhubarb Syrup & Crispy, Spicy Maple Bacon, seen below) will be sure to put you in Mom's good books for the rest of the month (at least!). This recipe was featured in 2009 Well Seasoned Nibbles newsletter.

Crispy Spicy Maple Bacon

Because nothing says "I love you mom" like Breakfast in Bed + Bacon.

Ingredients:

  • 1 lb double smoked, thick sliced bacon
  • ½ cup pure maple syrup
  • ¼ tsp. cayenne pepper
    • *Available from Well Seasoned

Instructions:

  1. Preheat oven to 400 degrees. Line a baking sheet with foil to make your clean-up a little easier.
  2. Arrange bacon slices on the foil and place on the center rack of the oven. Check on the bacon 8-10 minutes later, drain off some of the fat and baste it with the maple syrup. Check again in 3-4 minutes to baste again.
  3. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend largely on the thickness of the bacon slices. Remove the pan from the oven.
  4. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat. Serve warm bacon with granola crusted french toast.

 

Prep Time:

10 Minutes

Cook time:

15 Minutes

Yield: Serves 4

Photo credit: Whitney, Flickr 2009

Rhubarb Syrup: Mother's Day Breakfast in Bed

May 06, 2018

Saying "I love you mom" this Mother's day is as easy as...bacon! This special breakfast in bed recipe collection (French Toast, Rhubarb Syrup, seen below, & Crispy, Spicy Maple Bacon) will be sure to put you in Mom's good books for the rest of the month (at least!). This recipe was featured in 2009 Well Seasoned Nibbles newsletter.

Rhubarb Syrup

Mix up Mom's Breakfast in Bed French Toast with some Rhubarb Syrup!

Ingredients:

  • 4 cups sliced fresh rhubarb
  • 1 cup granulated sugar
  • 1 cup water
  • Zest of ½ a lemon

Instructions:

  1. In large saucepan, bring rhubarb, sugar, and water and lemon zest to boil over medium-high heat, stirring. Reduce heat to medium-low; simmer, stirring constantly, until rhubarb breaks up, about 5 minutes. Strain into bowl, pressing solids gently. Let cool to room temperature and serve with warm french toast.

Prep Time:

5 Minutes

Cook time:

15 Minutes

Yield: Serves 4

Photo credit: Whitney, Flickr 2009

Granola French Toast: Mother's Day Breakfast in Bed

May 06, 2018

Saying "I love you mom" this Mother's day is as easy as...bacon! This special breakfast in bed recipe collection (French Toast, seen below, Rhubarb Syrup & Crispy, Spicy Maple Bacon) will be sure to put you in Mom's good books for the rest of the month (at least!). This recipe was featured in 2009 Well Seasoned Nibbles newsletter.

Granola French Toast

Serve mom some breakfast in bed which is never complete without Fresh Toast!

Ingredients:

  • 3 large eggs
  • ½ cup milk
  • 1/3 cup half-and-half
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon salt
  • 3 cup Terra (or other gourmet brand) Granola, lightly crushed in a food processor
  • 2 tablespoon(s) unsalted butter
  • 8 slice(s) bread
    • *Available from Well Seasoned

Instructions:

  1. Preheat oven to 350 degrees F. Whisk together the eggs, milk, half-and-half, cinnamon, nutmeg, and salt in a shallow baking dish and set aside.
  2. Place the crushed granola in a baking dish on the side. Melt ½ tablespoon butter in a large skillet over low heat. Dip 2 slices of bread in the egg mixture and lightly coat each side.
  3. Transfer the slices to the granola mixture, turn to coat, and place in the prepared skillet. Cook for 3 minutes on each side, transfer to a baking sheet, and set aside. Repeat with the remaining butter and bread slices.
  4. Place in the oven and bake for 10 minutes. Serve immediately or keep warm in 200 degree F oven.

 

Prep Time:

10 Minutes

Cook time:

25 Minutes

Yield: Serves 4

Photo credit: Nature Valley

Braised Fennel ft. May's Spice of the Month

May 06, 2018

Fennel is May's SPICE OF THE MONTH! 

Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. One of our favorite ways to enjoy fennel is in an Italian style sausage – a delicious addition to a pasta sauce or in a lasagna.

We love Fennel | Spice of the Month | Well Seasoned, a gourmet food store in Langley, BC

Braised Fennel

This is a delicious side dish for grilled fish or meat. You could even serve them warm on top of your favourite salad or with an omelette for brunch.

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 2 whole fennel bulbs with fronds
  • 1 ½ tablespoons extra-virgin olive oil (available in store at Well Seasoned)
  • ¼ teaspoon salt (available in store at Well Seasoned)
  • 1/8 teaspoon black pepper (available in store at Well Seasoned)
  • ½ cup veggie or chicken broth (available in store at Well Seasoned)
  • ¼ cup dry vermouth
  • 2 tbsp. unsalted butter
Instructions:
  1. Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and save the rest for another purpose. Cut bulbs lengthwise into ½ inch-thick slices, leaving the core intact.
  2. Heat oil in a 12-inch sauté pan over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
  3. Reduce the heat to low. Sprinkle fennel with salt and pepper, then add broth and vermouth. Cook, covered, until fennel is tender, 10 to 12 minutes. Add the butter to the pan and coat the fennel pieces with the butter and reduced liquids. Sprinkle with fennel fronds. Serve immediately.

Creamy BBQ Dressing

April 29, 2018

Creamy BBQ Dressing

This salad dressing is a favourite at my house. I love it on a chopped salad with black beans, tortilla chips, grilled corn and grilled chicken. Make a double batch, it keeps really well and you are going to find a million ways to use it! ~ Angie

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 1 c. mayonnaise
  • ¼ c. buttermilk
  • 1 Tbsp. fresh lime juice
  • 1 tsp. white wine vinegar
  • 1 tsp. maple syrup (available in store at Well Seasoned)
  • 1 garlic clove, finely minced
  • ½ tsp. salt (available in store at Well Seasoned)
  • 1/8 tsp. cayenne pepper (available in store at Well Seasoned)
  • 1/8 tsp. black pepper (available in store at Well Seasoned)
  • ½ cup your favourite prepared BBQ sauce (available in store at Well Seasoned - Guy Fieri Carolina no 6 is on sale now!)
Instructions:
  1. Mix all the ingredients together in a mason jar, seal and shake vigorously to combine. Refrigerate leftover dressing for up to 10 days.

Vanilla Crème Brûlée

April 28, 2018

I always forget how easy & delicious a good old vanilla crème brûlée is. We made these last night for the dinner party, served with fresh berries, they were fantastic! AND, one of the guests said if you eat them before 9pm, they are calorie free! Who knew? :D Have an awesome weekend ~ Angie

Vanilla Crème Brûlée

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 2 ¾ cups whipping cream
  • 1 tbsp vanilla bean paste (available in store at Well Seasoned).
  • 4 large egg yolks
  • 1 whole egg
  • ¾ cup sugar, plus extra for the brûlée
Instructions:

  1.  Preheat the oven to 325 F and place 6 ramekins in a large high sided pan.

  2. Heat the cream on medium low with the vanilla paste. Heat the cream for about 5 minutes, watching so that it doesn’t boil over.

  3. In a separate bowl, whisk the egg yolks, whole egg and sugar together. Whisk in the hot cream slowly, whisking constantly until all has been added. Strain and pour into the ramekins.

  4. Pour boiling water into the pan, around the brûlée dishes, so that the water comes up just past halfway up the dishes and carefully take this to the oven. Bake for about 30 minutes, until they are set around the edges, but still have a little jiggle to them when gently moved. Let them cool for 10 minutes in the water bath, then remove & cool completely on a rack. Chill for at least 3 hours.

  5. To serve, sprinkle each custard with a thin layer of sugar. Carefully ignite a kitchen butane torch and caramelize the sugar by moving the torch back and forth over the custard, about an inch or 2 away from it. Sprinkle another thin layer of sugar over the first layer and torch it, repeating another 2 times or until the desired caramel layer is achieved. Serve immediately.

Previous 1 … 89 90 91 92 93 … 137 Next

  • Have a recipe we should try? Share it with us on our social media!

  • Text area can be used for details about blog authors or general information.

Subscribe

Subscribe for recipes, features & more!