5 Recipes To Help You Ring In Canada 150

Bite Me More | July 1st, 2017

Celebrate Canada’s 150 with these recipes that are guaranteed to please any true Canuck.

In honour of our home and native land, we’ve pulled together some of our favourite recipes that are guaranteed to please your True North taste buds!

In case you are still looking for the perfect Ceasar Recipe, we’ve got you covered. Click here!

Maple Balsamic Salad with Bacon Roasted Pecans

Really, the title of the lip-smacking recipe should read: Incredible Salad of Crisp Romaine, Tart Pom Seeds, Crunchy Apples and Sweet Pears, all tossed in a Maple Balsamic Dressing and topped with Homemade Bacon Roasted Pecans. A mouthful, but a delicious one at that.


Bacon Roasted Pecans

6 slices bacon
1½ cups pecan halves
1 tbsp bacon grease
1 tbsp maple syrup
¼ tsp kosher salt
1/8 tsp ground cinnamon

Maple Balsamic Dressing

¼ cup balsamic vinegar
¼ cup maple syrup
1 tsp Dijon mustard
½ tsp brown sugar
½ cup olive oil
Kosher salt, to taste


8 cups chopped romaine lettuce
6 bacon slices, cooked and crumbled
½ cup pomegranate seeds
1 large pear, chopped
1 large apple, chopped
1½ cups bacon roasted pecans


1) For the bacon roasted pecans, preheat oven to 375ºF. Using a large skillet, cook bacon and reserve 1 tablespoon of grease. Remove bacon and set aside. In a medium bowl, toss pecans with bacon grease, maple syrup, salt and cinnamon. Place on a baking sheet that has been lined with parchment paper. Bake 10-12 minutes, stirring once halfway through. Remove from oven and let cool.

2) For the balsamic dressing, in a small bowl, whisk balsamic vinegar, maple syrup, Dijon mustard and brown sugar. Gradually whisk in olive oil. Add salt to taste.

3) To assemble the salad, in a large serving bowl, combine lettuce, bacon, pomegranate seeds, pear, apple and pecans. Toss with maple balsamic dressing just before serving.

Serves 4

Sweet Citrus Spiced Salmon

If you’re a fan of this omega-3 rich fish but prefer when it doesn’t taste, well, too salmony, this Sweet Citrus Spiced Salmon recipe is for you. Salmon is marinated in pineapple and lemon juice and then baked with a sweet and spicy topping, leaving every bite the perfect blend of flavorful (but mellow) fish!


Citrus Marinade

3/4 cup pineapple juice
6 tbsp fresh lemon juice
6 (6oz) salmon fillets, skin removed

Sweet & Spicy Topping

1/2 cup packed brown sugar
2 tsp lemon zest
2 tsp chili powder
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp ground cinnamon


1) In a large resealable plastic bag, combine pineapple juice, lemon juice and salmon. Refrigerate for 1 hour, turning occasionally.

2) Preheat oven to 400°F. Coat an 11×7-inch baking dish with non- stick cooking spray.

3) For the topping, in a small bowl, combine brown sugar, lemon zest, chili powder, cumin, salt and cinnamon. Remove salmon from refrigerator and dispose of marinade. Place fillets in prepared baking dish and rub brown sugar mixture over salmon. Bake 12 minutes or until fish is flaky.

Serves 6

Creamy Blueberry Pie Recipe with Sweet Streusel Recipe

Fats domino isn’t the only one who found a little magic in a berry patch. Richie Cunningham, Little Richard and even Led Zeppelin also discovered ecstasy among the juicy purple orbs – and you can too. Hum along as you prepare this foolproof, sweet crisp-topped pie, so luscious it’ll make the moon stand still.


Graham Crust

2 cups graham cracker crumbs
2 tbsp sugar
1/2 tsp ground cinnamon
1/4 cup melted margarine

Creamy Blueberry Filling

4 cups fresh blueberries
3/4 cup sugar
1/3 cup flour
1 tsp lemon zest
1/4 tsp kosher salt
2 large eggs, gently whisked
1/2 cup sour cream
1/2 tsp vanilla extract

Streusel Topping

1/2 cup flour
1/2 cup sugar
3 tbsp margarine


1) Preheat oven to 350°F. Coat a 9-inch pie plate with non-stick cooking spray.

2) For the crust, in a medium bowl, combine graham crumbs, sugar and cinnamon. Add margarine and mix until well blended. Press the mixture onto the bottom and up the sides of the pie plate. Bake for 8 minutes and set aside to cool.

3) For the filling, in a large bowl, gently stir together blueberries, sugar, flour, lemon zest and salt. Gently fold in eggs, sour cream and vanilla. Spoon mixture into graham crust.

4) For the topping, in a small bowl, combine flour and sugar. Using a fork, mix in margarine until crumbly. Spread topping over the pie filling.

5) Bake 40-45 minutes until lightly browned on top. Cool for at least 1 hour before serving.

Serves 8

Gooey Butter Tart Squares

Y’know, there’s more to Canuck cuisine than back bacon, poutine and prairie oysters. Well, hold on to your toque there because Lisa has created a wicked home and native treat. This nut-free, Northern cousin of the pecan pie has a flaky pastry crust topped with a gooey combo of brown sugar and maple syrup. take off, pemmican – this is the new national delicacy.


Shortbread Crust

1/2 cup butter, softened
1/4 cup packed brown sugar
1 cup flour


1 cup maple syrup
2 /3 cup packed brown sugar
1/4 cup butter
2 large eggs
1 tsp vanilla extract
2 tbsp flour
1/2 tsp baking powder
1/4 tsp kosher salt
2 /3 cup currants


1) Preheat oven to 350°F. Coat an 8-inch square baking pan with non-stick cooking spray. Cover the base of the pan with a square of parchment paper and coat again with non-stick cooking spray.

2) For the crust, in an electric mixer, cream butter and brown sugar until light and fluffy, about 1 minute. Add the flour and beat just until flour disappears and the dough comes together. Press the mixture evenly into the bottom of the prepared baking pan. Bake for 18 minutes or until the crust is golden.

3) For the filling, in a medium saucepan, combine the syrup, brown sugar and butter over medium heat. Simmer for 5 minutes to dissolve the brown sugar. Remove from heat and allow to cool for 10-15 minutes.

4) In a large bowl, whisk eggs, vanilla, flour, baking powder and salt. Add maple syrup mixture, whisking well to combine.

5) Scatter currants evenly over baked shortbread crust. Pour the filling over the currants and return to the oven to bake for 28-30 minutes or until the filling is set and slightly browned on top. Allow to cool in the pan for at least 1 hour before removing.

Yield: 16 squares

Maple and Brown Sugar Pancakes Recipe

What if you could whip up a batch of unbelievably amazing, fluffy and perfect pancakes faster than we can say Aunt Jemima? Well, thanks to Chef Lisa, you can. She has created these foolproof Maple and Brown Sugar Pancakes that are guaranteed to have you flipping your lid!


2¼ cups flour
2 tsp baking powder
½ tsp kosher salt
1¾ cups whole milk
¼ cup butter, melted
¼ cup maple syrup
¼ cup brown sugar
2 eggs
1 tsp vanilla extract


1) In a large mixing bowl, combine flour, baking powder and salt. Set aside.

2) In a medium mixing bowl, whisk milk, butter, maple syrup, brown sugar, eggs and vanilla extract. Stir milk mixture gently into the dry ingredients being careful not to over mix lumps are okay in the batter.

3) Over medium heat, pour ¼ cup pancake batter onto a hot skillet. Cook until bubbles form, then flip over and cook on the other side until golden. Serve immediately, or keep warm.



Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com.