During the 2017-18 season, we chatted with a handful of Grizzlies including Ryan Walters, Travis Howe, Taylor Richart, and coaches Tim Branham and Ryan Kinasewich about their favourite foods, recipes, and more. Over the coming weeks, we’ll be publishing one every Monday, so get out your pots and pans, and enjoy!
This week we’re kicking it all off with last year’s captain, Ryan Walters!
What’s your favourite type of food?
My all time favourite food is steak, but I’m also a big seafood fan.
Do you have a favourite recipe?
I do, my dad’s salsa. I like spicy food, and his is pretty spicy. Unfortunately, we don’t have it written down anywhere, it’s just off the top of his head. He makes about a gallon every year. We have a garden in our backyard.
Do you like to cook?
Every once in a while me and my girlfriend have different Tasty—I don’t know if you’ve heard about Tasty—we try to make different recipes they have online together. I cook more during the summer than I do during the hockey season.
Are you a good cook?
I’m average, but I would say my ribs are pretty unreal.
You gave us a chocolate chip oatmeal recipe, what do you like best about it?
It’s probably my favourite desert. Chocolate chip cookies, you can’t really go wrong!
Who on the team is the best cook?
The best cook? I know a lot of people claim that they would be…shoot…I don’t know if a lot of guys have cooked for me. If I had to say anything, I would say Erik Higby.
What about the worst?
The Perfect Chocolate Chip Oatmeal Cookie
- 1 cup unsalted butter (2 sticks)
- 3/4 cup white sugar
- 3/4 cup dark brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 cups of quick-cook oats
- 1.5 cups of all purpose flour
- 3.4 oz package of instant vanilla pudding
- 1 tsp baking soda
- 1 tsp salt
- 12 oz package of semi-sweet chocolate chips
- Preheat your oven to 375 and line a baking sheet with either silicon baking mats or parchment paper
- In your mixing bowl, beat together butter, and white and brown sugar
- Add in eggs and vanilla extract and beat until fluffy (scraping down the sides of the bowl throughout)
- In a separate bowl, combine your dry ingredients: flour, oats, vanilla pudding, salt, and baking soda
- Slowly add your dry ingredients to your wet ingredients in thirds, stirring after each third until completely combined
- Add in your chocolate chips and mix until combined (do not over mix)
- Once your chocolate chips are incorporated, scoop out golf ball sized dollops onto your prepared baking sheet leaving about 2 inches in-between each one
- Bake at 375 for 12 minutes
- Once out of the oven, l eave the cookies on your baking sheet for about 5 minutes then transfer to a cooling rack for about 10 minutes before eating