Cooking with Bite Me More


I met Lisa and Julie for the very first time at a Social Commons event in Toronto, ON. They treated us to delicious cookies, squares and cupcakes and with my stomach full of practically everything they had brought to the event. I had to go over and introduce myself to the delicious dessert makers. Their personalities were as sweet as their cooking and since then we have stayed connected over social media, events and I had a pleasure of seeing them again at their cookbook launch of LICK YOUR PLATE. Not only do these ladies cook up some mean meals in the kitchen, they also throw incredible themed parties! Tonight, I’m throwing a party for two as I cook for my fiancé from their cookbook LICK YOUR PLATE. It was hard to choose which dishes to try as literally everything looks so good!

Before we get in to that, here are a few Questions I asked Julie and Lisa.



What is your favourite meal to cook for your family?

My kids are crazy about both Chicken Parmesan and also Lemon Chicken. Thanks to my brilliant sister, I can serve it all up in one meal with Lick Your Plate’s easy and foolproof Parmesan Lemon Chicken recipe!

What is your guilty pleasure when it comes to food?

Though I try not to feel guilt with regard to any food (all in moderation, right?), I will say that I lose all control when it comes to anything with marshmallows – I’m a S’mores loving kid at heart.

Which has been your favorite themed party to plan and why?

I always love a challenge so when I was asked to create a party in honour of hairdressers, I jumped – I mean, who wouldn’t want to pay homage to the scissor sultans?


What is your favourite wine to pair with the Herb-Crusted Beef Tenderloin & Mushroom Red Wine Sauce?

Cabernet Sauvignon is a full-bodied red wine that is a classic wine to pair with beef. We love it chilled slightly – it will compliment this dish perfectly.

When its date night with the Hubs, would you rather cook or dine out?

Date night for us would definitely be staying home with wine and a cheese platter. A cheese platter can be as simple or elaborate as you like. I pick some sharp cheddas, a soft cheese and one smokey cheese. Other elements of my cheese platter are sliced apples, dried cherries, nuts, crackers and also jam – fig and strawberry are our favourites.

I have a huge sweet tooth! What is your favourite dessert to satisfy your craving?

We would start every meal with dessert if that wasn’t frowned upon!! One of my favourites is the ginger cookie sandwiches with lemon filling. Soft molasses cookies with a creamy lemon filling – every bite is the perfect bite!

Suzanne Cooking

Herb Crusted Beef Tenderloin

Rick enjoying the meal

Tonight I made Herb-Crusted Beef Tenderloin with Mushroom Red Wine Sauce and Twice-Baked Sweet Potatoes with Pecan Streusel. I paired it with a Cabernet Sauvignon as suggested by Lisa. We chose Pelee Island, 2013. Rick, who never gets as excited as me about food helped himself to seconds, then a third, and I almost LICKED MY PLATE .

Thanks again to Julie and Lisa!

For these recipes check out their new book LICK YOUR PLATE

For 100’s of other recipes check them out at Bite Me More

Suzanne Toth