Vera’s Burger Shack: Best Burger in Town?

The sign boast “You Can’t Beat Vera’s Meat!”, the chain was voted best burger in town five years in a row, but does it still live up to it’s reputation? Phil and I felt compelled to investigate.

It’s not cheap. Prepare yourself for an $8-$13 burger, before sides. That being said, it’s not a wimpy beef patty either. You’re biting into a thick, well seasoned burger with a variety of toppings – some at an additional charge. Still, I don’t like the price, I think it’s a little steep for a place where you order at a counter, and seat yourself.

Phil always orders the beef sliders, 4 mini burgers for $10 served with Vera’s sauce, ketchup and cheddar. When I asked Phil what he thought about them he replied: “Ummm…,” and after a longer pause, “they were pretty good. But they lacked something, more toppings.” I agreed. For the price you expect some other ingredients, “such as caramelized onions,” rationalized Phil. “I mean, the amount of toppings on each slider is like what, half a tablespoon? Vera’s can afford to offer their customers a selection of additional toppings at little to preferably no additional charge.”

If I’m gonna eat a burger, I’m gonna do it right, so I ordered the Canuck Burger ($12.00), which is essentially a bacon cheeseburger.  It came with ketchup, mustard, relish, Vera’s sauce, tomato, lettuce. I like my burgers juicy; Vera’s burgers are consistently dry, and I’m not just talking about the sauce to bun ratio. The patty was overcooked and I had to add extra ketchup.

I apologize for the horrible lighting, but really, there’s nothing special to see.

For $6.00 we shared a side of half onion rings half fries. There was nothing special here, just some fries and a few onion rings

6 onion rings

Vera’s Burger Shack is a love-hate kinda joint; I’ve found people either rant or rave about their experiences, but for me it has been less than satisfactory. I have no problem paying $12 – 16 for a gourmet burger – that is, if I’m getting a gourmet burger.  True, the seasoning of the meat was delicious, however there were too many negative factors taking away from this. All in we spent just under $30. At this price point, I’d suggest trying Cactus Club or Earls, but honestly the McDonalds across the street would have been just as satisfying, and half the price.

Meatless Monday

If, like me, you’ve woken from a meat-induced Superbowl coma this morning feeling groggy and still a little bloated from the night before, Meatless Monday might just be something that appeals to you. Not that I didn’t love those pulled pork nachos yesterday… but todays a new day.

Now, for all those Veggie-Fearing Folk: taking out the meat does not mean taking out the flavour – that’s what we have cheese for. Here is a vegetable substituted recipe for pizza snacks - quick, delicious, and easy to prepare.

Zucchini Pizza Rounds

You will need:
1 large zucchini
Homemade tomato sauce, which I have conveniently provided you with a recipe for! The Store bought stuff works too
Parmesan cheese, or the grated cheese of your choice
Any other pizza toppings you might enjoy. I used a finely cut red onion for a little sweetness, and finely cut spinach.

What you do:

Preheat your oven to 400

Slice zucchini into finger-width rounds (Look at those rounds, I found the zucchini at the produce store for like 50 cents! IGA… eat your heart out)

Add a dollop of tomato sauce to each round.
Finely chop whatever pizza toppings you want to include, and scatter over rounds.

Top each round off with a sprinkling of parmesan cheese.

Bake in the oven for 15-20 minutes, or until the parmesan is golden.
Let zucchini rounds cool for 5 minutes, serve and enjoy.

Alternatively, you can make a great non-pizza zucchini snack. Douse zucchini rounds in olive oil, season with salt and pepper, and top with parmesan cheese.

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The Best Baked Spaghetti You Will Ever Eat

Yes, the recipe is that good. 

I spent most of my life hating baked spaghetti, a standard leftovers meal at our house I found dry and bland (sorry Mom!). My issue with baked spaghetti is there’s never enough sauce, and the noodles are always too squishy after being recooked. This recipe calls for a mix of your regular ol’ pasta sauce and Alfredo, double trouble baked spaghetti!  The result, a creamy flavourful and VERY saucy dish. To ensure sauciness only bake the casserole until the cheese starts to bubble on top. Happy Eating!

Double Trouble Baked Spaghetti

Ingredients: Tomato Sauce, Alfredo Sauce, Pasta, Mozzarella Cheese ( or whatever you have on hand), grated Parmesan.
Optional: Red Pepper Flakes, fresh Parsley.

Preheat oven to 350.
1)  Cook pasta in slightly salted water until desired consistency. I used the ends of two bags of pasta – fusilli and rigatoni. It was about 3 1/2 cups in total and we had lots of leftovers. Or, use leftover pasta if you’re trying to clear out the fridge.
2)  Grate mozzarella - the cheesier the better!
3) When pasta is at desired firmness, drain and add to casserole dish. Mix in one jar of tomato sauce and one jar of alfredo. Stir until fully mixed, then cover pasta with cheese.
4) Bake in oven until you see the cheese starting to bubble, about 10-15 minutes. Remove and add grated parmesan.

EAT!

T’is The Season To Be Eating

Fa, la l la la, la la… la….laaaa!

Yes, the season of gluttony is upon us and what better of a way to celebrate than with festive eats. Finger food is a fun feature at a holiday party, who doesn’t like miniature food!? And  it provides the perfect opportunity to try out a few new recipes.

Caprese Popper

I found this inspiring take on a classic at The Party Dress. I love the colours in a Caprese salad, perfect for the holidays, and this presentation gives it a new twist. Because you’re using a whole tomato, it will probably be too juicy for a stand up canape, and no one wants tomato juice/ oil on their party dress. However, as an individually plated appetizer it would be perfect. Check out the website for directions!

Khalua & Pecan Baked Brie

It wouldn’t be the holidays without a little holiday cheer and this Baked Brie recipe sounds scrum-diddly-umptious. The recipe calls for Khalua, but it would be great with other flavoured liqueurs too ( think Amaretto, Peach or your favourite fruit). I absolutely LOVE Brie, one of my fave cheeses because it is so versatile. If you’re craving a less dessert like cheese snack, swap out the pecans for a red pepper jelly spread. I found the recipe on My Life as a Mrs, more great photos and directions can be found there.

Holiday Pancakes

If you have any strength left in you after the 24 days of madness, this is fun idea for a family breakfast. In addition to Christmas morning eggs and bacon, our family has a waffle breakfast sometime between Christmas and New Years. This year I would love to introduce Holiday Pancakes!  Totally time-consuming, but don’t those mini trees look more delicious than regular pancakes?!?

Holiday Pancakes

I found this gem on the Williams Sonoma website, my FAVOURITE cooking/winter store – if only I could live in it!!…. The site is selling the pancake molds with fancy handles but I don’t see why you couldn’t McGyver molds out of cookie cutters. Just remember to grease the insides so the pancakes don’t stick when you remove them. Oh, and don’t burn yourself!

Caramel Popcorn

Colour coordinating food. I need not say more, great way to get in the mood for the holidays. We used to make popcorn garlands to hang on the tree but covering the kernels in caramel and eating them sounds better. This treat also makes a great present, gift wrapped in a mason jar or just in a clear bags with decorative ribbon. Thank Baked Perfection for the recipe.

For the perfectionist, this is the treat for you! No recipe required, just a lot of patience. A mouth full of these would be heaven. Coined by Saucy’s Sprinkles 

Chocolate Chip Stuffed Raspberries

La Taqueria

2549 Cambie Street
Vancouver, BC V5Z
(604) 568-4406
✭✭✭✭✩

Yo quierro La Taqueria, a bustling pinche taco shop specializing in authentic Mexican tacos. Their website boasts of using organic and sustainable products, their two Vancouver locations have line ups out the door, and their menu lets you mix and match your favourites. What isn’t to love?

For $9.50 you get four tacos of your choice, a good deal but still a little on the pricier side. The tacos are small in appearance however filling; if it’s a big Mexican meal you’re craving you will need more than 4, and that’s where it can get expensive… I do wish there was a little more filling, it was just enough to satiate my appetite and then I was done and onto the next one. Heres what I tried:

Al Pastor: Pork marinated in achiote chili with pineapple.

Hands down our favourite. The pork had a smokey char-grilled taste and the pineapples complimented the flavours perfectly.

Al Pastor

Pascado: Grilled seasonal fish with pico de gallo.

No photo, I ate it too fast!

My second favourite because the fish was tender, fresh and the pico de gallo was delicious. A squirt of lime brought out all the flavours.

Carnitas: Pork confit with pickled red onion

This had a subtle pork flavour, but was not as memorable as the Al Pastor. It was visually appealing but lacked a defined flavour.

Carnitas

Beef Fajita: Skirt steak with onions, peppers and cheese.

This was tasty, but didn’t wow me like the other tacos did; something for the less adventurous palate. I added the salsa verde and lime for a little more zest. 

(in the photo below, the Pascado is third from left, the beef Fajita fourth)

 All tacos come garnished with cilantro and a lime.

I will definitely return to La Taqueria, I loved the ambiance (minus the long line/wait) and I would like to explore their menu further.

Deep dish mushroom and spinach quiche

Been feeling under the weather this week thus the lack of posts. But I’m back and bringing you the recipe for a mushroom spinach quiche. My awesome cousin made this for a breakfast brunch on Sunday and when I found out about it I made her she promised to make it with me later this week.

We used the left over pie crust my cousin had for her sunday quiche; your standard recipe will make enough for two crusts, a bottom and a top, or in our case TWO quiches crust. She found a recipe for pie crust on www.allrecipes.com, a great website for cooks if you haven’t already checked it out. First we rolled out the dough into a thin layer. We used a deep dish pie pan so we had to make sure the crust went up to the top of the pan.

As I rolled out the crust my cousin started cooking the quiche filling. The recipe called for onions, mushrooms, and frozen spinach. We  also added green peppers on a whim because the more vegetables the better! Although I have to admit, I’m not usually a green pepper fan because I don’t like the way they taste the next day, so next time I will omit them.

But look how delicious all the vegetables are! 

Once the vegetables have cooked to your liking, add the spinach, grated cheddar and garlic herb feta, then stir. When the cheese has melted a bit pour in the egg and cheese mixture. Once the filling is in the crust we topped it off with a handful of fresh spinach which crisped up nicely in the oven creating a contrast between the softer spinach in the filling.

So without further ado, our adapted recipe for Deep Dish Mushroom and Spinach Quiche:

The Filling:

1-2 tbsp butter or olive oil (original recipe called for 1/2 cup butter)
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 mushrooms
1 (6 ounce) package herb and garlic feta, crumbled
1 small red or green pepper (optional, you can add anything you want)
1/2 cup grated cheddar cheese
hand full grated parmesan cheese
salt and pepper to taste

4 eggs, beaten
1 cup milk
1 (9 inch) unbaked deep dish pie crust

What to do with it:

Preheat your oven to 375° F.

In a medium frying pan heat olive oil over medium heat. Add garlic and onions and cook until lightly browned, about 5 minutes. Add mushrooms and green peppers, seasoning with salt and pepper to taste, and cook another 2-5 minutes before adding the spinach, 1/2 cup cheddar cheese, and feta.

After rolling out your pie crust and fitting it into the pan, spoon the filling into the crust.

In a separate bowl whisk together eggs with 1 cup of milk. Pour egg mixture into the pie crust, making sure the mixture is evenly distributed throughout the filling. Top with fresh spinach.

Bake your quiche for 15 minutes then top with freshly grated parmesan. If you don’t have parmesan use more cheddar or whatever you have on hand. Return quiche to the oven and cook for another 35-40 minutes. When the center is set let the quiche stand for 10 minutes to cool and firm up before enjoying (:  We served ours with fresh strawberries.

This recipe has a lot of steps but it’s very easy to put together. The recipe can be altered to your own tastes as well, so experiment with your quiche to suit your tastes. It’s good warm or cold, for dinner and lunch the next day.. and in fact I still have some in my fridge so excuse me, its dinner time!