Basil and Bacon
#36 6050 166th st V3S 0X2 Surrey, BC, Canada

There is a better way. Not wonton soup.

Pushing boundaries like a punk/grunge late 90’s Gwen Stefani outfit, but with less space buns and more artichokes. QUINOA SALAD WITH ARTICHOKES AND PARSLEY... 1 tablespoon olive oil 2 shallots, diced 1 spring of fresh thyme, leaves removed 1 cup quinoa, rinsed 1.5 cups chicken stock 1 (398ml) can artichoke hearts, drained and chopped Zest and juice of lemon cup chopped Italian parsley teaspoon salt MAKE IT: 1. Heat oil in a medium pot. Add in shallots and thyme. Cook for 2 minute until softened. 2. Add the quinoa and let it toast for 3 minutes then add the chicken stock. Bring to a simmer, cover and let cook for 15 minutes or until the liquid is absorbed. 3. Remove from heat, stir in the artichokes, salt, lemon zest, lemon juice and parsley. 4. Serve warm or room temperature. Even better the next day. #whatsfordinner #salad #quinoa #healthydinner #healthylunch #langley #surrey #whiterock #abbotsford #mapleridge

Like every song on the Jagged Little Pill album. Perfection from the first track and you never get tired of them. Plus the borderline inappropriate yolk porn reminds me of the "theater" thing in 'You Oughta Know.' You know. KOREAN CHICKEN BURGERS 4 hamburger buns... 4 eggs 2 tbsp mayo KOREAN BBQ GLAZE 1/4 cup apricot jam 2 tbsp gochujang 1 tbsp soya sauce BURGERS 1 lb ground chicken 1 egg 1/3 cup breadcrumbs 2 cloves garlic, minced 2 tsp minced ginger 1 tbsp worchestershire sauce 1/4 cup green onion, sliced 2 tbsp soya sauce 1 tsp rice wine vinegar 1/2 tsp salt 1/2 tsp pepper SLAW 1 cup shredded coleslaw 1 tbsp soya sauce 1 tbsp rice wine vinegar 1 tsp sugar MAKE IT 1) mix up the Korean BBQ Glaze. Pour into 2 small bowls (one for basting, one for serving) and set aside. 2) Put the ground chicken and the rest of the burger ingredients in a medium bowl. Mix with your hands until just combined. 3)Prepare the slaw. Put the shredded coleslaw in a bowl. Top with soya sauce, rice wine vinegar and sugar. Mix it up 4) Put a tbsp of oil into a large pan over medium heat. Once the oil is sizzling, form the meat mixture into burgers and place into the hot pan. Cook for 7 minutes, flipping once. When the burger is almost done, brush with some of the BBQ glaze, making sure to flip the burgers one more time once you put the glaze on. 5)While the burgers are finishing cooking, fry your eggs over easy, so the yolks are still runny. 6) Build your burger. Bun, mayo + BBQ glaze, burger, fried egg, slaw, more glaze, bun. 7)Get ready for some sweet sweet yolk porn. #yolkporn #whatsfordinner #burgers #recipes #chickenburgers #basilandbacon

You make me wanna grind nice and slow like a pre-confession era Usher jam into Alfredo sauce. But with more broccoli. ALFREDO PENNE 1 package penne pasta 4 cups broccoli florets... 2 handfuls spinach 2 cloves garlic CHICKEN 4 boneless skinless chicken thighs 1 tbsp olive oil 1 tsp salt 1 tsp pepper 1 tsp garlic powder ALFREDO SAUCE 2 tbsp butter 2 tbsp flour 1 clove garlic, minced 1 cup half and half 1 cup milk 1/2 tsp salt 1/2 tsp pepper 1/8 tsp nutmeg 1/3 cup grated parmesan cheese MAKE IT: 1. Cook pasta according to pkg directions and drain. 2. Meanwhile,, heat oil in a large high sided pan over medium high heat. Season chicken with salt, pepper and garlic powder. Cook chicken thighs until browned and cooked through. About 8 minutes. Set aside to cool and slice up. 3.To the same pan, add the broccoli, spinach, garlic and 1/2 cup of water. Cook over medium heat for 4 minutes until the broccoli is tender. Turn off heat. 4.To make the sauce, heat butter until melted in a medium pot over medium heat. Whisk in the flour and let it cook for 1 minute. Add in the garlic clove and slowly whisk in the half and half and the milk. 5.Add salt, pepper, and nutmeg. Bring to a simmer, whisking until thickened. Remove from heat and stir in the parmesan. 6.Add the cooked pasta to the pan with the broccoli and spinach. Stir, than add in the chicken. 7.Pour in the Alfredo sauce nice and slow. #whatsfordinner #pennealfredo #easyrecipes #pasta #langley #surrey #whiterock #abbotsford #mapleridge

It's like that one time we followed Keith Urban's advice and hid under the covers all afternoon. But with more noodles. RAMEN 3 packages instant ramen noodles (seasoning packets discarded)... 4 cups chicken stock 1 tbsp sesame oil 1 tbsp fresh ginger, minced 2 cloves garlic, minced 2 tbsp dark soya sauce 2 tbsp mirin CHICKEN 3 chicken thighs 1/4 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1 tbsp butter SHALLOTS 1 large shallot, sliced into rings 1 tbsp cornstarch TO SERVE 2 green onions, sliced 1 tbsp chili oil 1 tsp black sesame seeds MAKE IT 1) Chicken thighs - heat medium skillet over medium high heat. Season the chicken with salt, pepper, garlic powder and onion powder. Add 1 tbsp of butter the pan. Add in the chicken and cook 3 minutes per side or until cooked through. Remove from pan and slice into pieces. 2) Shallots- Next, dust the sliced shallots with corn starch. Place into the pan you just used for the chicken and cook until crispy. Remove and set aside. 3) Soft Boiled Egg - Put 4 eggs into a medium pot filled with water. Bring to a simmer, turn off the heat, put a lid on it and let it sit for 5 minutes. Set cooked eggs in cool water, then peel and slice in half. 4) Soup- In a medium pot heat the sesame oil. Add in garlic, ginger, dark soya sauce and mirin. Then add the chicken stock. Bring to a simmer. Once simmering, add in the noodle and cook for 2 minutes so they are still slightly under-cooked. 5) To assemble: Add some noodles and broth to a soup bowl. Top with sliced chicken, sliced egg, crispy shallots, green onion, black sesame seeds and chili oil. #ramen #ramennation #whatsfordinner #easyrecipes #fraservalley #langley #surrey #whiterock #abbotsford #mapleridge #moms

Incase the new version of you intends to have dinner on the table, you should know our Freezer Meal Deliveries are back January 6. Order cut off Friday Jan 1 at noon. ORDER NOW - link in profile

MY 6 YEAR OLD: Mom, if we buy things from the people who have stores in Cloverdale than they can use that money that the people paid them to buy more things from other people who have stores in Cloverdale. So we all use our money here. Legit, she said that. She gets it. This wasnt a lesson to my daughters, its a regular part of our daily conversations. Kids listen and watch the buying decisions you make as family. ... When I shop local I talk to my kids about the people behind these businesses and talk about how that impacts us as a family because as a small business owners, it does impact my family directly. When you can choose, choose to shop local and choose to shop Canadian. It matters. If you're looking for a unique gift, Basil and Bacon has gift cards for our Freezer Meal Deliveries. Link in bio. #shoplocal #cloverdale #surrey #langley #mapleridge #abbotsford

Rub it. Sear it. Fork it. I'm pretty sure this is the 90's R&B hit they forgot to make. And you should know I have come up with a full verse and chorus at this point. And I don't hate it. Someone drop me a beat while I change into my tear-aways. ... Forking Good Pulled Pork 3-4 lb boneless pork shoulder, fat trimmed, cut into large pieces Rub 2 tbsp brown sugar 1 tbsp chili powder 1 tbsp paprika 1 tsp cumin 1 tsp garlic powder 1 tsp oregano 1 tbsp salt 1 tsp pepper 1/4 cup apple cider vinegar 1 cup chicken stock BBQ Sauce Buns 3 Pickles, sliced 2 cups Coleslaw MAKE IT: Rub it - Mix together all your rub ingredients. Sprinkle generously over the pork pieces and rub it. Rub it real good. Sear it - Heat a large skillet over medium high heat. Add in 2 tbsp canola oil. Place your pork in the pan to sear all 4 sides until nicely browned for a total of 3 minutes. Don't cook this all the way through, just brown the outside. Cook it - Add seared pork the base of the Instant Pot. Add in chicken stock and 3 tbsp of cider vinegar. Cook on MANUAL, HIGH PRESSURE for 40 minutes. Quick release. (Or crockpot this on high for 6 hours.) Fork it - Remove the pork from the liquid in the pot and place on a large sheet pan. Take 2 forks and shred up the deliciousness. Sprinkle on the rest of the apple cider vinegar and taste to see if it needs some salt and pepper. Shoop. Serve It - Make some sandwiches. BBQ Sauce, Coleslaw and don't forget the pickles. #whatsfordinner #instantpot #easyrecipe

If there is anything I believe it is this: You create your reality. Since I was a little girl I've wanted to be a author. I literally think about it every day. It's like a secret dream that means too much so I never jumped because I was too afraid to fail. Well. The Mac Dad'll make ya.... And here we are. I've signed with an agency that is going to help me make this happen. Deadlines, manuscripts, editors, printing, the whole deal. I think it's going to be a cool process so come with me on my publishing journey if you like. #author #imwritingacookbook #tspa #publishingjourney The Self Publishing Agency

Annie, are you gnocchi? So, Annie are you gnocchi? Are you gnocchi, Annie? Put on your white romper, grab your fedora and leeeeaaan into it baby.... This soup is so smooth it's criminal. ANNIE ARE YOU GNOCCHI SOUP 1 rotisserie chicken, shredded and chopped 1/2 yellow onion, diced 3 cloves garlic, minced 1 sprig rosemary, removed from stem and chopped juice of 1 lemon 4 cups chicken broth 1 package gnocchi 1 cup matchstick carrots 1 cup half and half cream salt and pepper 1 tbsp olive oil MAKE IT 1. Put 1 tbsp lof olive oil into a large pot over medium heat. 2. Add in the onion, garlic and rosemary. Season with salt and pepper. Saute for 2 minutes until fragrant. 3. Next toss in the shredded chicken and the juice of 1 lemon. Shamon. Squeeze it in there. 4. Pour in the chicken stock, cream and give it a good stir. Add in the gnocchi and carrots. 5. Bring to a simmer and let cook 5 minutes until the gnocchi are tender. Check seasoning and add more salt if necessary. #dinner #easyrecipes #basilandbacon #whatsfordinner #soup

I miss my friends. No witty lyrics. No inspirational anecdotes. I just miss them. Full heart miss them. ... Lets spread some friendship. Tag someone and remind them of that one time you miss.

Easier is better. DECEMBER DELIVERY MENU NOW AVAILABLE. Www.basilandbacon.com

There is a home video of seven year old me standing on the top riser with the school choir. The camera pans away for a moment to take in the whole class and then back to where I should be. But I'm suddenly gone. Slipped under the risers like Willy into the sea. The panic by my mother understood fully as the camera moves erratically back and forth until I pop back into view in time for the final chords, seemingly unscathed. This is the first time I remember dramatically fallin...g on my ass for no reason at all. I'd like to say it was the last time. But it wasn't even the last time it happened on stage in a choir. Because yes, repeat performance of that delightful scenario with a slight variation onstage again with a choir in 2005. Once, was strutting my hot stuff in jean overalls and a snap crotch body suit down the hallway in grade 7 when it happened. I was channeling Cher Horowitz so I know I looked great. But there I was. Head over platform rubber heeled sneakers. Then one time I slipped on some ice getting out of my car and I ended up actually fully UNDER my car predawn. Which was alarming. More recently, I was at a breakfast meeting with my boss, every other table filled with my colleagues. My legfell asleep and didn't alert me and so when I went to get up I just fell over. And then, even worse, I tried to get up again and. Well. I fell over again. Finally, this past summer I was on an elegant girls weekend being a hero in watershoes carrying 4 chairs and the truth when I fell directly backwards down a stone path and back onto the beach. In a bathing suit. I'm a faller. A spiller. These are the highlights of my life. I can straight up drop it like it's hot better than anyone I know. And incase you were wondering, the same applies for food. I've dropped more full coffees than I can count. Glass jars of salsa and pickles. Full bottles of wine on the concrete. Hot pizzas, straight out of the oven and down my thighs, onto the floor. Drop it like it's hot. Drop it like it's hot. Drop it like it's hot. It's an affliction I live with. It's fine. I have strategies: Aprons when I eat. Sturdy shoes.Ice picks in the car. Skillet pizzas. RECIPE IN COMMENT

Wait, what? What is The Workshop Box? Coming 10.19.20

When I was 14 years old my parents dropped me off at a barn that was converted into a recording studio in the middle of no where Saskatchewan. ( swipe) I kid you not the barn was situated among unending lentil fields in a way that you knew no one could hear you scream. It really was as odd as it sounds. I spent 3 days writing and recording an original album with a guy I'll call D who smoked basically non-stop but thankfully turned out to be otherwise harmless.... This dude had done some production work on a Savage Garden album sometime over the last few years and this became the jewel I clung to as my sweet songs about hand holding and basically rainbows were transformed literally into a song called 'Suicide.' He kept telling me to loose the precious and channel some 'Heart.' Of course I had no idea who 'Heart' was so that wasn't helpful at all. But singing through the thick cloud of smoke did seem to rough up my voice a little and it was good enough, at best. Because I'm me, ever since then I've felt myself connected to Savage Garden in an irrational way. It's probably fine. Speaking of lentils...I've never met anyone who doesn't like this vegan soup. I want you to like this. Oooo I want you to, I don't know if you're going to, But, ooo, we're gonna find out. TRULY, MADLY, DELICIOUS COCONUT AND RED LENTIL SOUP 1 tbsp oil 1 1/2 cups red split Lentils 1/2 onion, diced 1 pint grape tomatoes 2 cloves garlic, minced 4 cups vegetable broth 1 can diced tomatoes 1/4 cup tomato sauce 2 tsp cumin 1/2 tsp cayenne 1/2 tsp salt 2 handfuls of chopped kale, stems removed 1 can full fat coconut milk MAKE IT 1. Heat up the oil in a large pot over medium high. 2. Add in the diced onion, grape tomatoes, garlic and lentils. Deeply do cook for 2 minutes but don't let the onions brown. 3. Add in the diced tomatoes, tomato sauce, cumin, cayenne, salt and broth. Give it a good stir. Bring to a boil, then reduce heat, cover and simmer for 25 min, stirring often. 4. Once lentils are tender add in the coconut milk and chopped kale. Stir and let simmer

#mmmwhatchasay The kid isn't wrong. Our Orange Chicken game is like Christina. But stronger.

I was going to make lasagne last week. But then, no noodles. So I made this instead and you asked for the recipe. And so. I took the opportunity and gave myself 10 points for getting a Beyonce reference into a recipe. #highfive BAKED CHEESY STUFFED SHELLS 1 lb ground chicken, turkey or italian sausage... 1 package large pasta shells 1 jar pasta sauce 1 cup ricotta cheese 1 clove garlic, minced 1/2 cup chopped spinach 1 egg 1 cup shredded mozzarella handful of torn fresh basil MAKE IT Preheat oven to 400 1. Cook pasta for 2 min LESS than the package directions. Undercook it. Rinse and drain. 2. In a medium bowl mix together the ricotta, garlic, spinach and the egg. Add salt and pepper. Set it aside. Beyonce it. To the left. To the left. 3. In a large oven proof skillet break up and brown up your ground meat. Add in 1/2 cup pasta sauce. Put into a bowl and set aside. Wherever you want. I have no more directional song lyrics. 4. In the same large skillet, pour in the rest of the jar of pasta sauce.. 5. Fill each shell with a spoonful of the ricotta mixture and place the shells in the skillet facing up. Repeat. Annnnnd repeat. 6. Once all the shells are in the pan, pour the meat sauce over it all and then top with shredded cheese. Bake for 22 minutes until browned. 7. Top with basil becuase it's important that you learn the value of color contrast. Look...see...so contrasty .

Extraordinary people often take center stage in our lives exactly when we need them. I've experienced this enough to usually recognize it as it's happening and to know that the result of these times will often be so much greater than the sum of its parts. This summer I spent 5 days with 3extraordinary women in a house at the beach. My momentum right now was created there.... My spark is theirs too. Gratitude for the gravity of that.

Holymolyiamsoexcitedyouguys. After 7 long months, our award winning Freezer Meal Workshops are returning to your kitchens Hang out with me this week as I introduce you to The Workshop Box.... Will you be stoked with me? This is so much better if we're stoked together. Dropping 10.19.20 #basilandbacon #theworkshopbox #freezermealworkshops #fraservalleymoms #mealprep #makedinner #surreymoms #langleymoms #abbymoms #mapleridgemoms #chilliwackmoms Original music: @strumwoodguitars

@northernreflections recently described my style as "street-chic" which is as shocking to me as it is to you because no one has ever described my style as anything. In the history of anyone. Anywhere. But now...some people...have been asking me....how they too can be street-chic... Wear at least one faux leather item per outfit. Bonus points if you can also wear something ridiculously cozy so you can be both baller and comfortable.... You're welcome. #influencer Everything at @northernreflections is 40% today only and you can stack my additional 10% discount on top of that. Plus free shipping. So if you want a loon sweater...or this gorg quarter zip softness I'm wearing here. Today is the day. code: NR35BECKY #35yearsandcounting #gifted #somepeoplehavebeenasking

Whatever loser, the 90s were, like, so awesome. Just because you throw it back, doesn't mean you can't grow it up. So faux leather it is. Cause I wanna. And turns out I'm an adult now.... This dyed crew neck sweatshirt from the Iconic Collection from @northernreflections is the perfect vintage wash and if you need me, I'll be right here. On my back step. Waiting for Jordan Catalano. Use the code: NR35BECKY for 10% off now Northern Reflections #mysocalledlife #tbt #gifted #35yearsandcounting #northernreflections

10.19.20 When the world changes. We do too.

10.19.20 When the world changes. We do to.

Oooo baby, baby. I'm throwin it back with Northern Reflections this week and remixing some if your favorite 80's and 90's recipes to celebrate #35yearsandcounting with one of Canada's favorite companies. Do you even loon sweater? Because the classic logo is BACK. Alright. Bow the goods.... Here's an remix of the KD and hot dogs so many of you told me you hearted in the 90s. Or now. Its okay, I won't tell. ROASTED GREEN PEPPER PASTA with CHICKEN SMOKIES 3 chicken smokies, sliced 1 box pasta 2 green peppers, roasted, seeded and diced 1 cup half and half Juice of 2 limes Salt and pepper 1 mozzarella cheese MAKE IT 1. In an oven proof skillet, brown up your sausages in a little oil. Boil your pasta. 2. Broil the green peppers and the chop them up. That's right. Burn those babies. 3. Once softened and charred, put them in a bowl with the half and half, lime juice and salt and pepper. Whiz up with an immersion blender until smooth. 4. Pour pasta and sauce in the skillet with the sausages. Top with cheese. And place under the broiler until its melty and browning like its a tanning booth in 1997. #northernreflections #gifted #throwback #basilandbacon #ooobabybaby

This you guys. Roasted Veggies with Pesto Chop all of this:... 2 sweet potatoes 1 red pepper.chopped 4 chicken smokies 1 large head of kale Pesto listen. Just buy a jar of pesto ok. Or be a hero: 4 cups basil leaves cup pine nuts, or cashews or almonds 2 cloves garlic cup lemon juice cup olive oil cup parm Salt and pepper Whiz it up. Taste it. Probably add more salt. Make it: (Preheat oven to 450.) A1. Get two cookie sheets. Two because some of this stuff cooks fast, some will burn. So two. 2. Put the sweet potatoes, peppers and sausage on one sheet. Toss with olive oil, salt and pepper. Bake for like, maybe, 20 minutes. Til it’s starting to burn but still delish. 3. Kale goes on the other sheet. Toss with olive oil, salt and pepper. Bake those when the other stuff is almost done. Don’t burn this one. 4. Toss all the roasted veggies in a bowl and top with the pesto. 5. Boom.

2014. Sitting and smiling in piles of boxes and invoices and uncertainty. Fueled by an idea that I thought might work. Maybe.... No idea what to do next. But too naive to be afraid. An infant and a 2 year old and a lot of 'why the hell not?' That girl right down there is my inspiration. She was something. The days I find her are the best days.

At Basil and Bacon we know that freezers, just like people, come in all shapes and sizes. We are committing to fitting, no matter what your budget or space. We also really like rhymes.... You've asked for N E W smaller order options. So we made that happen. Available now. #loveforallfreezers

Once I made this dish for my friend A N N A @unapologeticanna and took a photo all nicely plated and she said "Dude. You gotta show the noodles." And when Anna speaks. You listen. So dude. There's the noodles. Vietnamese Rice Noodle Salad... 1 package vermicelli rice noodles, cooked, drained and rinsed with cold water. 1 lb ground chicken cucumber, julienned 1 red pepper, thinly sliced Handful of matchstick carrots Handful of mint, cilantro and basil Handful of peanuts or cashews 1 tbsp fish sauce 1 tbsp soya sauce Sauce 1/4 cup rice wine vinegar (also called rice vinegar) 2 tbsp fish sauce Juice of 1 lime 2 tbsp soya sauce 1 tsp sugar 1 thai chili sliced (or 1 tsp sabal oelek) Make it: 1. Brown up the chicken in a little oil. Break it up. Add 1 tbsp fish sauce and 1 tbsp soya sauce. 2. Whisk up the sauce. 3. Put some cooked noodles in the bottom of each bowl. Top with some cooked chicken, cucumber, peppers, carrots nuts and herbs. 4. Pour sauce over each bowl. 5. Take some photos. This one is for the gram. But don't forget to show the noodles. *full disclosure Anna probably didn't say dude. Almost certainly not.

This dish is hot. Not like too spicy, but sensibly hot. Like if Casper was a real boy the whole movie. #devonsawaamiright Thai Basil Pork with Green Beans and Tofu 1 lb ground pork... 1 pack firm tofu, cubed Lots of green beans 3 cups fresh basil leaves 3 shallots, sliced 2 thai chilis, sliced Sauce cup soya sauce 2 tbsp brown sugar 2 tsp sesame oil 4 cloves garlic, minced 2 tsp rice wine vinegar 2 tsp fish sauce cup water Make it: 1. Brown up the pork in a little oil. Break it up. Let it get a little crispy. Add in the diced tofu and let it brown up too. 2. Toss in the shallots and chilis. Stir and cook for like, a minute. 3. Add in the green beans and the sauce. Keep moving it around and cook until the green beans have softened a little. 4 min or so. 4. Add in more basil than you ever thought you would need. Like so much. Do not panic. It wilts down. Never skip this. Never ever 5. Serve on rice.