Instagram post by food & travel • Oct 27, 2017 at 9:18am UTC

so soft and squishy 😅 happy friday from #totoro tag a friend who loves buns!

Instagram post by food & travel • Oct 25, 2017 at 1:22pm UTC

it's #totoroweek! here are some cute lil #totoro inari sushi to brighten up your wednesday. would you eat these guys? tag a friend who loves totoro! ps - if you make anything totoro, i’d love to see!!!!

Instagram post by food & travel • Oct 24, 2017 at 3:00pm UTC

tat on my buffalo ribs like i do not know what permanent is 🎶 buffalo buffalo buffalo short ribs at @buffalomountainlodge @banff_lakelouise

Instagram post by food & travel • Oct 20, 2017 at 4:18pm UTC

it's friday, which means, time for DIM SUM! it's a dim sum party and you're invited 🤤🤤🤤 made these juicy pork siu mai, hope you like them! thanks for hosting @frommetovuu & @ohcuriousrose!

Instagram post by food & travel • Oct 19, 2017 at 4:54pm UTC

this cocktail was lit 🔥bourbon with fresh smoke was so bomb i'd go back to banff just for another one! #tasteforadventure @banff_lakelouise

Instagram post by food & travel • Oct 17, 2017 at 4:33pm UTC

rainy october mornings crave cozy comfort foods, like this miso corn ramen #thatnoodlelife #🍜

Instagram post by food & travel • Oct 14, 2017 at 2:10pm UTC

fall brunch feels: super cute quick and easy one bowl mini pumpkin pancakes 🍁🍂🥞 recipe up on the blog

Instagram post by food & travel • Oct 11, 2017 at 2:47pm UTC

slow braised wagyu brisket bo kho beef stew - warm, cozy, beefy, all the usual fall feels 🍂🍁🍂🐮recipe up in the blog + rare 20% off wagyu discount code too!

Instagram post by food & travel • Oct 10, 2017 at 3:14pm UTC

mini everything pretzel dogs/ recipe now up on the blog/ quick & easy everything spice/ just got to wait til they rise twice #foodpoetry 😂

Instagram post by food & travel • Oct 8, 2017 at 7:39pm UTC

i bet you dip, he dip, she dip 😉4 ingredient pumpkin whipped ricotta's on the menu tonight! ricotta, baked japanese pumpkin, milk, and oil in a @vitamix blender, season to taste and you're good to dip! happy thanksgiving to our canadian friends! #gathertogether #ad

Instagram post by food & travel • Oct 6, 2017 at 2:51pm UTC

breakfast in banff - sunny side up eggs in the sun! housemade elk sausages too 😋 🍂🍁🍂@banff_lakelouise @bakercreekmountainresort

Tasty

😱 that is the most giant #cinnamonroll i've ever seen!

doing a KitchenAid giveaway over on instagram! Check out this post to enter:

https://www.instagram.com/p/BZyi9kuAVLL/?taken-by=iamafoodblog

Instagram post by food & travel • Sep 30, 2017 at 4:09pm UTC

real is on the rise and so are these buns - fall feels with warm fresh 6 ingredient cinnamon buns now up on the blog

Instagram post by food & travel • Sep 26, 2017 at 2:16pm UTC

celebrating fall by making pumpkin everything, starting with these pumpkin ricotta lasagna roll ups, now on the blog

rolling on into monday like 😋

Pumpkin Sage Lasanga Roll Up Pull Aparts · i am a food blog

cozy fall feels call for cozy fall recipes like this sage and pumpkin lasagna!

http://iamafoodblog.com/pumpkin-sage-lasanga-roll-up-pull-aparts/

this combo of deep fried bread and shrimp, so addictive i might have eaten the whole plate 😅

Ingredients:
• 4 WonderTM Bread White Hamburger Buns
• 1⁄2 lb. shrimp
• 1 egg
• 1 tsp. sesame oil
• 1⁄2 tsp. salt
• 1⁄2 tsp. white pepper
• 1 green onion, thinly sliced
• 1 tbsp. minced ginger
• 1 clove garlic
• Toasted sesame seeds
• Canola or grapeseed oil for deep frying

Directions:
1. Add the shrimp, egg, sesame oil, salt, pepper, green onion, minced ginger, and garlic to a food processor and pulse until just blended.
2. Spread the shrimp mixture onto the buns, sprinkle with sesame seeds and cut into quarters.
3. Heat oil to 350°F, then carefully drop in the shrimp toasts, being sure not to crowd the pan. Cook the shrimp toasts until golden and cooked through, about 3-4 minutes per side. Cool on paper towels or a wire rack.

Carolina Style Ribs with Sichuan Peppercorn Recipe · i am a food blog

is the long weekend really a long weekend if there aren't bbq'ed ribs involved? 🤔

http://iamafoodblog.com/carolina-style-ribs-sichuan-peppercorn-recipe/

#ribs #labordayweekend #recipe

i love rice and i love peas so i don't know how i didn't know about risi e bisi! made a camp version out in the woods with cute mini pinot boxes and it was everything i dreamed it would be #GoBota #exploreeverything

curing my summertime sadness with this monster tonkatsu burger: 2 fried pork patties on japanese mayo topped with coleslaw #150bunsofsummer #ad

Ingredients:
• 2 D’Italiano® Brioche Buns
• Mayo
• Mustard
• Tonkatsu sauce

For the pork cutlets:
• 4 thin, boneless pork chops
• Salt & freshly ground pepper
• 1 cup flour
• 1 egg, lightly beaten
• 1 cup panko
• Oil for deep frying (canola or grapeseed)

For the slaw:
• 2 cups thinly shredded cabbage
• 1 tbsp. vegetable oil
• 1⁄2 tsp. rice vinegar
• 1 tsp. sesame oil
• Salt & freshly ground pepper

Directions:
1. Lightly pound the pork chops until thin. Season generously with salt & pepper. Dip in flour, then the egg, then the panko to bread.
2. Heat up 2 inches of oil in a deep, heavy-bottomed pan over medium heat. When the oil reaches 350°F, carefully drop in the pork chops, being sure not to crowd the pan. Cook the pork chops, flipping once, until golden and cooked through, about 4-6 minutes per side (depending on thickness). Cool pork chops on paper towels or a wire rack.
3. Whisk together the vegetable oil, rice vinegar, and sesame oil. Season with salt & pepper to taste. Toss with the shredded cabbage.
4. Make the burger: spread mayo and mustard on the bottom bun and top with 2 Tonkatsu cutlets and a generous amount of cabbage. Drizzle on Tonkatsu sauce to taste and add top bun.

healthy shouldn't look this hot but it does: lemongrass turkey with sriracha mayo - it's the #burger version of a classic vietnamese #banhmi

Ingredients:
• 4 D’Italiano® Brioche Buns, toasted
• 1 lb. ground turkey
• 2 stalks lemongrass – white parts only – minced
• 1 shallot, minced
• 1 tbsp. fish sauce
• 1⁄2 tsp. ground pepper
• 1⁄2 tsp. sugar
• 1 large carrot, julienned
• 2” piece of daikon, julienned
• 1⁄2 tsp. salt
• 2 tsp. sugar
• Sriracha mayo
• Green leaf lettuce
• Fresh cilantro

Directions:
1. Make the pickles: put the carrots and daikon in a bowl and sprinkle with salt and sugar. After 15 minutes, rinse off the pickles, drain well and place in the fridge until ready to assemble the burgers.
2. In a bowl, mix together the turkey,
lemongrass, shallot, fish sauce, pepper, and sugar. Form into 4 patties. Grill over medium-high heat until lightly charred and cooked through, about 3-5 minutes per side.
3. Make the burger: spread on sriracha mayo to taste, then add a turkey patty. Top with lettuce, carrots and daikon mixture, cilantro, and the top bun.

#currywurst > bratwurst, especially when there are #fries involved

Ingredients:
• 4 D’Italiano® Brizzolio Buns
• 2 cups french fries
• 4 Fresh From The Farm Chicken Smokies
• 1/4 cup ketchup
• 1 tbsp. curry powder
• diced onions
• butter or mayo, if desired

Directions:
1. Cook the fries according to the package.
2. Mix the ketchup with the curry powder.
3. Grill the Smokies until hot and starting to blister.
4. Toast the Brizzolio buns and butter or add mayo, if desired.
5. Place a generous amount of fries into the bun and top with a Smokie.
6. Add onions and curry ketchup to taste.

My Favorite Blueberry Pancake Recipe · i am a food blog

tiny blueberry pancakes to take away those monday blues. show me your bluebs!

http://iamafoodblog.com/my-favorite-blueberry-pancake-recipe/
#bcblueberries

Photos du journal

this sweet-n-spicy grilled satay burger wants to join your party, extra sauce please! 😉

Ingredients:

• 4 D’Italiano® Brioche Buns
• 1 lb. sirloin steak, thinly sliced
• 2 stalks lemongrass, finely
minced
• 2 small shallots, minced
• 2 cloves garlic, minced
• 1 Thai chili, thinly sliced (optional)
• 2 tbsp. kecap manis (sweet soy sauce)
• 1 tbsp. brown sugar
• 1 tbsp. oil
• 1 1⁄2 tsp. ground coriander
• 1 tsp. ground cumin
• 1⁄2 tsp. ground turmeric
• 1⁄2 tsp. white pepper

For the bun, add to taste:
• mayo
• kecap manis (sweet soy sauce)
• sliced cucumber
• fresh cilantro
• lime juice .

Directions:
1. In a bowl, mix together the thinly sliced beef and marinade ingredients. Let beef marinate for a minimum of 30 minutes, or overnight.
2. Heat a frying pan over medium- high heat and add a touch of oil to the pan. Once hot, add the beef and cook, moving around the pieces of meat. Cook until slightly charred and crispy.
3. Toast the buns if desired, and spread on mayo to taste. Top with grilled satay, cucumber, and cilantro. Squeeze on the lime juice and an extra drizzle of kecap manis, if desired.

iamafoodblog.com

happy 150th birthday canada!! celebrating with a little marzipan moose cake, inspired by Molly Yeh!
#canada150

http://iamafoodblog.com/marzipan-moose-cake/

Photos du journal

french fry experiments on the blog. number 3 will shock you!

for real though, what is your fave way to make fries at home? 🤔🍟

Photos du journal

does anyone know what these telephone cord pastas are actually called? 🤔 i have no idea but i tossed them in bolognese and they're DELICIOUS

Photos du journal

mini pizza toast party! mini pepperoni is the perfect combination of tasty and cute 😉🤤🍕🧀🍞
.

#150BunsofSummer #ad
.
• 6 WonderTM 100% Whole Wheat Hamburger Buns
• 1 cup pizza sauce
• 1-2 cups shredded mozzarella and cheddar cheese
• Mini pepperoni
• Diced red onion
• Diced green pepper
• Sliced mushrooms
• Sliced ham
• Pineapple chunks
• Basil
• Halved cherry tomatoes

1. Preheat the oven to 400F. Place the sauce, cheese, and toppings, and out in small bowls. Top buns with sauce and cheese, then with your favorite topping combos.
2. Bake for 8-10 minutes or until cheese is melted and buns are toasty. Let cool slightly and enjoy hot!

powerlunches.co.uk

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