Stage West Calgary

IMG_1802Stage West. What a lovely night out. We have discovered that the entertainment coupon book has a 2 for 1 coupon, which we have now enjoyed the last two years in a row. Last year we saw Avenue Q, this year we headed out to Spamalot. SO funny! Dinner theatre really is a fun time. The buffet opens at 6:00, so you have a full hour and forty-five minutes to stuff yourself to the gills, feasting on the buffet. I like to start with dessert. Tips. The buffet changes with every show which is a nice touch especially for those lucky few with seasons tickets. This time around the menu had sushi, frog legs, quite a few things I didn’t try. Again, the dessert table. My favourites were the Belgian truffle cake, and chocolate mousse. I also loved the brie with delectable little seedy crackers and all the fresh fruit of course ended up on my plate. While I was happily noshing away on chocolate, my hubby was eating meat. Yup, our plates could not have been more different. He had roast beef with gravy, tempura chicken, even saw some shrimp and salmon on one of his many trips. A fun new yearly tradition for us, that I hope continues.
Stage West Theatre on UrbanspoonCheese Plate

Sour Cream & Cheddar Mashed Potatoes

IMG_9782Sometimes with dinner, you just nail it. We had some delicious sausages (Bacon and Maple) from Spolumbo’s, and I mad these potatoes from Cozy Country Living. They are apparently “the best potatoes I have ever made” as quoted by my husband. Needless to say he wants me to make them again. We couldn’t decide what to leave for our last bite, you know the last bite, something so good you want to savour the almost gone flavour, but still just have that whip of flavour in your mouth. Potatoes, Sausages, tough call. I did change the amounts a bit as after adding half the milk and sour cream, they were already quite liquidy. I have adjusted the recipe to the amounts I used but feel free to add more if needed!

  • 5 lbs. Russet Potatoes, peeled, rinsed and quartered
  • 4 Tbsp. unsalted butter
  • 1 (8 oz.) container sour cream
  • 3/4 cups 2 % milk
  • 1 tsp. salt
  • 2 1/2 cup freshly grated Sharp Cheddar Cheese, divided

1. Place potatoes in large pot and cover with water. Bring to a boil. Reduce to a simmer, stir occasionally. Cook (about 20 minutes) r until a sharp knife will easily pierce through. Drain.

2. Mash with butter. Switch to a hand blender and whip potatoes with milk and sour cream. Whip in salt and 1 cup of the cheese. Place in large greased casserole. Top with remaining cheese.

3. Bake for 25 minutes at 350 degrees.

4. Eat and enjoy!

 

Juicy Pork Burgers

Pork BurgerNothing beats biting into a burger and having an explosion of flavour fill your taste buds. My family thought these were greasy, to me a burger should be a little greasy. Much preferable to dry, let me tell you! Juice dripping down our chins as we eat, I think is a sign of a well cooked burger. I made these indoors on my new pancake griddle, and it worked out just perfectly. In fact I may even prefer it to the BBQ. No worries about the propane running out. I can stay in the kitchen and prepare the sides instead of having to run outside checking, and they were of so good. The recipe called for pretzel buns, which would have been far preferable to the whole wheat buns I used, alas, the grocery store Is hopped at did not sell them. I did not go somewhere else to pick them up, shame on my, with the pretzel buns I think they would have been perfect. (recipe makes 4 large burgers)

Recipe adapted from Food Network 1,000 Easy Recipes

  • 1 1/2 pounds ground pork
  • 1/2 tsp. kosher salt
  • seasoning salt
  • olive oil
  • 4 Tbsp. Mayo
  • 4 Tbsp. Apple Butter
  • 8 slices havarti cheese
  • 2 dill pickles
  • 4 Hamburger buns (Pretzel, if you can get them)

1. Mix pork and kosher salt. Shape into 4 patties. Sprinkle with seasoning salt.

2. Brush griddle with olive oil. Cook flipping when first side has browned and cook until no pink remains.

3. Open buns and place on cookie sheet. Top each bun half with slice of cheese. Broil until cheese melts. Top one half of each burger with a Tbsp. of Mayo, and the other half with a Tbsp. of apple butter. Slice pickles. Place 1/2 of pickle on bottom half of each bun. Top with pork burger and top half of bun.

4. Eat and enjoy!

Brian Tracy’s Caesar Salad

Caesar SaladBooks are a large part of our household. They serve both as decoration (Nothing looks so nice as a bookshelf of week read books) and of course enjoyment and education. We are readers! The whole family has our own “library” the kids bookshelves in their rooms are filled with their various likes. My library , our living room, is filled with my odd assortment of all the things I enjoy reading. My hubby’s “office library” currently under construction will be filled with his reading enjoyment of choice, business and self-improvement type books. One of his favourites is Brian Tracy, and one of his favourite foods, is Caesar Salad, something he almost always tries when we are dining at a new restaurant. When he found this recipe from one of his faves he couldn’t resist giving it a try , Caesar Salad. I prefer a creamy dressing, and found the anchovies a bit overwhelming. I would certainly not call this the best salad I have ever had, but it was a fun experiment making the dressing from scratch.

2 medium-large heads of Romaine lettuce
8 tablespoons extra virgin olive oil
8 cloves of fresh garlic, finely chopped, reserve one clove
1 tablespoon Tarragon vinegar
2 egg whites (discard yolks)
1 tablespoon fresh lemon juice
1 can of anchovies, finely chopped into small pieces, oil removed
1 teaspoon of capers
1/4 teaspoon dry English mustard
1/2 teaspoon cracked black pepper
1/2 teaspoon seasoning salt
1 teaspoon Worcestershire sauce
2 dashes Tabasco sauce
1/2 cup grated Parmesan cheese
1/2 cup of garlic Caesar croutons

Cracked pepper to taste

1. Cut reserved clove of garlic in half, and rub along the bottom and sides of wooden salad bowl. Discard.

2. In salad bowl whisk together olive oil, garlic, tarragon vinegar, egg whites, and lemon juice. Stir in anchovies, capers, mustard and salt and pepper. Add Worcestershire and Tabasco.

3. Rip lettuce into bite sized pieces and play on top of dressing. Mix salad so all lettuce has been coated. Top with cheese and croutons.

4. Serve topped with freshly cracked black pepper.

5. Eat and enjoy!