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Jerk Chicken Thighs

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Several years ago one of my girlfriends brought me back a jar of jerk marinade from her honey moon trip to Jamaica.  It was hot, spicy and all things good.  The sauce didn’t last long and oddly enough we haven’t taken the time to make our own jerk seasoning sauce….until yesterday.

I had everything in the fridge needed to whip up a marinade and so the plan was set in motion and the marinade prepared.  I ended up keeping 2/8 chicken thighs separate, marinating with olive oil and light seasonings since we did not know what to expect heat (spicy) wise.  I marinated the chicken for about 5 hours.  I only had half a jalapeno left from a previous recipe with a few ribs/seeds intact…so this is what I used. The end result, a flavourful, tasty, mild jerk chicken (hint of heat) that 3 of us loved.  The 4th preferred the chicken without green on it (lol).

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Jerk Chicken Thighs
Author: 
Recipe type: Chicken, Dinner, Grilling
 
Ingredients
  • 1 bunch green onions, trimmed and chopped
  • 3 garlic cloves, rough chop
  • 1 jalapeno chile, chopped (if you like it spicy use the whole thing, seeds & ribs intact, when I made it I only used half and it was mild)
  • 2 tbsp lime juice, fresh squeezed
  • 2-3 tbsp olive oil
  • 1 tbsp brown sugar
  • 1-2 tsp allspice
  • 1 tsp dried thyme
  • ½ tsp cinnamon
  • ½ tsp salt
  • ½ tsp pepper
  • 2-3 tbsp water
  • 8 chicken thighs, bone in/skin on
Instructions
  1. IN a blender combine green onions, garlic, jalapeno, lime juice, olive oil, brown sugar, allspice, thyme, cinnamon, salt, pepper and water. Blend until mixture smooth. Reserve ¼ cup for grilling.
  2. Place chicken in a ziplock bag. Sprinkle additional salt & pepper on your chicken. Add your marinade squishing your bag to ensure chicken coated well. Close bag and refrigerate/marinate for a minimum 2 hours. Turn bag occasionally.
  3. Remove chicken from marinade and place on a heated & oiled BBQ. Close cover and grill at medium-high heat turning occasionally until chicken is dark brown or blackened if you prefer, about 10 minutes.
  4. Move chicken to cooler part of BBQ and brush with reserved marinade. Cover again and continue to cook chicken another 15 minutes or until juices run clear.
  5. I served it with some yellow potatoes I cubed and slow cooked (30 minutes) in a sauce pan with butter/olive oil, salt/pepper and some fresh veggies.

Tex Mex Style Burgers

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We love burgers and these Tex Mex Burgers are yummy.  Having smaller hands I like to be able to hold onto my burger, easily, and it not be so big that it’s all meat.  It’s all about the fixin’s for me.  A couple years back (wow 5 already!) we started a quest to try & test as many different burger recipes as we could in one summer which came to be known as our Bakers Burger Blast. It became so successful it continues on to this day.

On the menu this time is a chipotle infused burger with a Tex Mex flair. Liking all things spicy (even though I pay for it later) I saw the recipe and immediately added it to last weeks meal plan.

If you do not have a BBQ or do not like to BBQ do not fret.  Anyone can cook a burger as they can be cooked in a grill/fry pan on your stove.  Before we get started I have a quick tip for you.

Tip: 2 tbsp of chipotle makes the burger a wee bit spicy – the kids noticed. But they still ate them. If you prefer less spice use only 1 tbsp chipotle/adobe sauce. Take leftover pureed chipotle in adobe sauce and freeze in 1 tbsp portions. Ice cube trays work great for this. Once frozen place in ziplocks and it’s ready to go the next time you want to use it.

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Tex Mex Style Burgers
Author: 
Recipe type: Bakers Burger Blast, Beef, Dinner, Grilling, Lunch
 
Ingredients
  • 1 lb lean ground beef
  • 2 tbsp grated onion or 1 tbsp dried onion flakes
  • 3 cloves garlic, minced
  • 1-2 tbsp pureed chipotle/adobe sauce
  • 2 tbsp worcestershire sauce
  • ¼ tsp each salt & pepper
Instructions
  1. In a bowl mix together your ground beef, onion, garlic, pureed chipotle in adobe sauce, worcestershire sauce, salt and pepper. Form into patties and set aside. We usually end up getting 5 sometimes 6 patties from 1lb ground beef.
  2. Cook approximately 5 minutes per side on medium high heat (both on stove and/or BBQ).
  3. Put your grilled burgers on a bun and add your favourite fixin’s. My son and I added the tortilla chips right on the burger…added a nice crunch.
Notes
Fixin’s (all optional),bacon strips (your favourite brand cooked), monterey jack cheese with spicy peppers,diced tomatoes,pickled jalapeno peppers, banana peppers,diced spanish onion,cilantro, chopped tortilla chips (any variety), tex mex style cheese sauce (make your own or by one in a jar), Your favourite buns (mine are ciabatta)

Maple Syrup & Mustard Glazed Pork Tenderloin

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I had a pork tenderloin sitting in the fridge for a couple of days taking up space.  Original plans were to stir fry it but it never happened.  Sometimes inspiration takes awhile.

With an activity night upon us and my pork about to be evicted I decided to mix together a maple syrup/mustard glaze and BBQ it instead.

Husband helped by making the seasoning rub (ok and doing the BBQing). He did not measure and so these are estimates only.

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Maple & Mustard Glazed Pork Tenderloin
Recipe type: dinner, main, entree
Serves: 4
 
Ingredients
  • 1 tbsp Dijon mustard
  • 1 tbsp prepared yellow mustard
  • 2 tbsp real maple syrup
  • 1 pork tenderloin
  • salt & pepper to taste
Instructions
  1. Mix mustard(s) and maple syrup together in a bowl. Set aside with pastry type brush for glazing later.
  2. Season pork with salt & pepper. Grill over low heat on BBQ for about 30 minutes or until a thermometer registers 150F. At about 15 minutes start basting with your glaze. Continue to baste (and turn pork) every 5 minutes until pork is done. If you have leftover glaze discard. When done put your pork on a platter and tent it for at least 5-10 minutes before serving.

Spicy Orange Pork Chops

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I’m making these for dinner tonight.  They were put into rotation a while back since the flavour was delightful.  The flavour will improve the longer you marinate them.

If you do not enjoy spicy food it’s easy to omit the hot sauce although a few drops doesn’t really add much heat.  My kids eat them and they do not like spicy food!  But then again my kids love pork chops in all it’s variations.   As always do not use cilantro if you are not a fan of it.

Since we are “All Weather” Grillers these chops are fantastic any time of the year.

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Spicy Orange Pork Chops
Author: 
Recipe type: dinner, lunch, entree, main
Serves: 4-6
 
Ingredients
  • ½ cup orange juice
  • 1 tbsp oil
  • ½ tsp sesame oil
  • 1 tsp pepper
  • 1 tsp chili powder
  • ¼ tsp paprika (smoked is good too)
  • 2 dashes hot pepper sauce (or more if you are brave)
  • 4-6 boneless pork chops
  • 2 tbsp fresh cilantro, chopped
Instructions
  1. Combine first 7 ingredients (OJ through hot sauce) in a ziplock plastic bag.
  2. Remove 2 tbsp of the marinade and set aside.
  3. Add your pork chops to the bag. Squishy it to ensure pork is covered with marinade. Set aside for at least 30 minutes (more is good) to marinate.
  4. Remove chops from marinade and pat dry.
  5. Grill on low heat for 20-30 minutes or until done (really depends on the thickness of your chops). Baste a couple times with reserved marinade.
  6. Sprinkle with cilantro and serve.

 

 

Beef Keftas (Meat on a Stick)

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Beef Keftas, or as I like to call them, meat on a stick or stick food, are a new way to eat a burger. I mean really, you are taking what is seasoned burger and wrapping it around a stick. Kind of brings you back to the cave man days, but really what a concept. If you love meatballs, meatloaf and/or hamburgers you will love it. My family devours them whenever they are on the table.

What exactly is Kefta you ask? Kefta is a Middle Eastern specialty – a spicy ground meat mixture that is formed around a skewer and then grilled. You do not need egg, bread crumbs or any kind of binder to help it stay together. Best of all it’s quick, easy and can be modified using different spices & herbs. Great for a busy evening where you do not have much time to cook.

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Beef Keftas (Meat on a Stick)
Recipe type: Beef Keftas
 
Ingredients
  • 10-12 Bamboo skewers
  • 1 - 1.5 lb lean ground beef (you can also use ground lamb)
  • 3 tbsp chopped fresh cilantro (omit if you don't like)
  • 2 tbsp chopped fresh mint
  • 2 cloves garlic, crushed
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp smoked paprika (or regular if you don't have smoked)
  • ½ tsp oregano, dried
  • 1 tsp fresh ginger
Instructions
  1. Make sure to soak your bamboo skewers in water at least 30 minutes before using.
  2. Combine beef with remaining ingredients (cilantro thru ginger). Divide into 10-12 portions. To prepare Kefta, shape each portion around the pointed end of a pre soaked bamboo skewer, forming a sausage shaped log - about 2-3 inches long.
  3. Grill Kefta on your BBQ or indoor grill pan over medium heat turning occasionally until browned and completely cooked through, approximately 10 minutes.
  4. Remove from grill, let rest for a few minutes and then eat it right off the stick, with dips or even put it into a pita (greek style) with your favourite fixins. Leftovers taste great in a wrap.
Notes
TIP: you can usually buy bamboo skewers at your dollar store.

Grilled Pork Chops with Pineapple Salsa

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There’s nothing more annoying and satisfying at the same time as walking outside of your house and immediately being hit with the aroma of a neighbour’s BBQ grilling up something fabulous. Makes you want to run back in, find some meat and slap it on the BBQ. These marinated grilled pork chops with pineapple salsa are quick, easy, and pair deliciously with a fresh, tasty salsa.

Salsa come in all flavours, shapes and variations. We tend to eat more fresh salsas over the summer months with the endless bounty of fresh fruit available. My kids adore this pineapple salsa made with fresh pineapple so much so they ask me to send it with them to school for lunch.

I like to make extra pork chops so I have leftovers the next day. And a delicious way to use them up is to cut leftover pork chops into thin slices and put them into a wrap. You could add a little BBQ sauce, and some leftover pineapple salsa for a delicious lunch.

Serve this dish over rice, steamed chinese noodles or even cooked, seasoned barley/lentils.

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Grilled Pork Chops with Pineapple Salsa
Author: 
Recipe type: lunch, snack, camping
 
Ingredients
  • 3 tbsp lime juice
  • 3 tbsp soy sauce
  • 4 tsp finely grated fresh ginger
  • 4 tsp vegetable oil
  • 2 cloves garlic, minced
  • 5 pork chops
  • Pineapple Salsa:
  • ½ pineapple, peeled, cored and cubed
  • 1 green onion, thinly sliced
  • ¼ cup diced red/purple onion
  • 2 tsp lime or lemon juice
  • ½ cup (or less) cilantro (chopped)
  • ½ Jalapeno pepper, seeded and diced
Instructions
  1. In ziplock bag, mix together lime juice, soy sauce, ginger, oil and garlic. Add chops, turning to coat. Zip up bag and let marinate for a minimum of 10-15 minutes before grilling.
  2. Remove from marinade and place chops on BBQ over medium-high heat. Close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside. Serve with salsa.
Notes
Pineapple Salsa: In bowl, stir together pineapple, green onion, red onion, lime juice, cilantro and jalapeno. If you like heat leave the seeds in the jalapeno adding it all to the salsa.

 

 

Beer & Pretzel Burgers

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We love burgers and so we continue to experiment with new burger flavour combinations in our ongoing Bakers Burger Blast.  Today’s experiment: Beer & Pretzel Burgers.

This is a very interesting flavour combination which is dictated by the type/flavour of beer you use.  The first time we made it we used a wheat ale beer for this recipe (all we had on hand) and have to say we weren’t exactly sold on flavour.   The next time we used a lager and had much better results.  Different flavoured beers will appeal to different palates.  A Stout for example would be aromatic and give a caramel flavour.  Try a beer you like and go from there.

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Beer and Pretzel Burgers
Author: 
Serves: 4
 
Ingredients
  • 1lb ground beef
  • ⅓ cup coarsely crushed pretzels
  • ¼ cup pizza sauce
  • ¼ cup beer
  • ¼ cup chopped gr. onion
  • 1 tbsp mustard
  • salt & pepper
  • burger buns
Instructions
  1. Mix your ingredients together and shape into 4-6 patties. Since you will have beer left over splash some on the burgers before you put them on the grill (just a little).
  2. Grill over medium heat until burgers cooked. Serve with your choice of fixins, sides, buns, a bowl of pretzels and of course Beer.
  3. My fixins included crispy prosciutto, sliced tomato, an herb aioli, monterey jack cheese and avocado.

Grilled Zucchini with Feta

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With older nieces who are Vegetarian, I am fortunate to be able to experiment with Vegetarian cooking.  This is one of those experiments that turned out simply delicious.  Grilled Zucchini with Feta is a lovely accompaniment to any grilled meat.

Another great recipe to help use up some extra zucchini from the garden.

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Grilled Zucchini with Feta
Serves: 4
 
Ingredients
  • 2 medium zucchini, cut into 2 inch spears
  • 2-3 tbsp olive oil
  • 2 tbsp tarragon vinegar or white wine vinegar
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped green onion
  • ¼ tsp each salt & pepper
  • ½ cup (or more) shredded dry pack feta cheese
  • Toss zucchini spears with 1 tbsp oil.
  • Splash of dry white wine if you have it on hand
Instructions
  1. Make vinaigrette: in serving dish whisk 2 tbsp oil, vinegar, dill, green onion, salt & pepper & white wine (if you have it) until blended. Meanwhile grill your zucchini directly on grid for approx. 8-10 minutes or until tender. Transfer to serving dish with dressing and toss. Add cheese tossing a second time.

 

 

Cheddar & Apple Burgers

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Yet another installment from our Summer Bakers Burger Blast is our Cheddar & Apple Burger. The combination of the apple and cheddar makes it moist, juice and very flavourful. A hint of sweet from the apple cuts the richness of the old cheddar. Cheese and apple is a marriage made in heaven.

Next time I am going to add some thinly sliced apple as a condiment to give it a bit of crunch and perhaps a white cheddar melted onto the burger. Maybe even some salty bacon or caramelized onions. Mmmm.

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Cheddar & Apple Burgers
Author: 
Recipe type: Entree, Main, Burgers, Lunch, Dinner
Serves: 4
 
Ingredients
  • 1 egg, beaten
  • ¼ cup panko (dry bread crumbs)
  • salt & pepper to taste
  • 1.5 lb ground beef
  • 1 cup old cheddar, shredded
  • 1 green apple, grated
  • 1 tbsp dijon mustard
Instructions
  1. In a bowl mix together beaten egg, bread crumbs, salt & pepper and ground beef. Once combined add your cheese, mustard and grated apple. Form into patties and grill to your liking.
  2. Serve topped with bacon and your favourite condiments.

Greek Feta Burgers

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This is one of those great ways to get your family eating their veggies. My family is pretty good with veggies but anytime I can get more into them it’s a good thing. You can also add in chopped roasted red peppers or kalamata olives.  You could also substitute lamb for beef.

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Greek Feta Burgers
Recipe type: Main, Entree, Dinner, Lunch, Burgers,
Serves: 4
 
Ingredients
  • 1 lb ground beef
  • ½ - ¾ cup dry bread crumbs
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped red onion
  • 3 clove garlic, minced
  • ½ pkg frozen spinach, chopped, thawed and squeezed dry
  • 1 egg
  • 1-2 tsp dried oregano
  • ¼ tsp seasoning salt
  • ¼ tsp pepper
  • 2 tbsp feta cheese, crumbled
Instructions
  1. Combine ingredients and shape into patties. Grill over medium heat until completely cooked. Build your burger and enjoy!
  2. Buns and condiments. (I grilled yellow pepper rings, thick slices of red onion and added lettuce, tomatoes and cheese.)
  3. Also try the Feta Aioli - even hubs loved it.
Notes
Feta Aioli In food processor mix ½ cup shredded dry pack feta cheese, ½ cup mayonnaise, 1-2 cloves crushed garlic and ¼ tsp ground pepper until smooth. Transfer to a bowl, cover and refrigerate until serving.

 

Asian Turkey Burgers

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This is a delicious Asian inspired Turkey Burger.  It’s lean but packs a unique flavour combination.  My kids love it.  The ingredients are simple but distinct.  While any topping works, shredded lettuce, cucumbers & carrots are extra delicious on this burger.

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Asian Turkey Burgers
Recipe type: Main, Entree, Burgers,
Serves: 5
 
Ingredients
  • 1 lb ground turkey
  • ¼ cup finely chopped green onion
  • ¼ cup dry bread crumbs
  • 1-2 tbsp oyster sauce
  • 1 tsp soy sauce
  • ¼ tsp garlic powder
  • salt & pepper to taste
  • pinch cayenne pepper
Instructions
  1. Combine ingredients and shape into patties. Grill over medium heat until completely cooked. Build your burger and enjoy.

Sundried Tomato Beef Burgers

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In a city known for it’s quality Canadian and Alberta beef, there’s no shortage of amazing burgers to be found here in Calgary. And with tasty burgers in every quadrant, inspiration comes from everywhere. One of our family favourite burgers just so happens to be our Pizza Burger. Every time we say we are having burgers tonight, my son always enthusiastically asks, Pizza Burgers?

The world is your oyster when it comes to making burgers although many feel burgers are best left without any add-ins. Just burger, salt and pepper. We say each to their own and we love a good burger oozing with flavours.

Our burger today is the Sundried Tomato Beef Burger combining simple Italian flavours of parmesan cheese and sundried tomatoes. If you are using sundried tomatoes packed in oil, pour in a little oil from the sundried tomatoes to kick up the flavour a notch. Pick up some soft delicious buns, all your favourite condiments (I like to top my burgers with feta cheese) and fire up that grill.

Here’s how we make them.

Sundried Tomato Burgers
Sundried Tomato Burgers

 

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Dried Tomato Beef Burgers
Author: 
Recipe type: lunch, BBQ, dinner, Camping
Serves: 6
 
Ingredients
  • 1 lb ground beef
  • 1-2 tbsp finely chopped sundried tomatoes packed in oil + 1 tbsp of the oil
  • ½ tsp dried basil
  • ¼ tsp dried thyme
  • ¼ cup parmesan cheese
  • salt and pepper
Instructions
  1. Combine ingredients and season with salt and pepper. Shape into 4-6 patties and grill over medium high heat until completely cooked.
  2. Add your favourite fixings and enjoy.

 

Pork Koftas with Tomato Dill Salsa

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Pork Koftas with Tomato Dill Salsa is of Middle Eastern/South Asian decent. Simplified a Kofta is a very flavourful burger or meatball infused with all kinds of spices and enjoyed on a stick. My family loves this style of eating!

We’ve made Koftas (beef) before and never had this kind of flavour burst. Use any salsa you like with this dish.  We served it with a Green Harvest Couscous.

If you are going to make this for the Wild Rose D-Tox, serve it in a lettuce cup and omit sugar from salsa.

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Pork Koftas with Tomato Dill Salsa
Author: 
Recipe type: Dinner, Entree, Main, Lunch,
Serves: 4
 
Ingredients
  • 1 lb lean ground pork
  • 2 green onions, minced
  • 2 cloves garlic, minced
  • 2 tbsp dill (dried or fresh)
  • 1½ tsp each paprika (we used smoked) & ground coriander
  • ¾ tsp each salt & ground cumin
  • 1 egg, beaten
  • 3 tomatoes, diced
  • 1 green onion, sliced
  • 1 tbsp dill (fresh or dried)
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • pinch salt & sugar
  • Pita pockets
  • Condiments - sliced Cucumber, sliced Red onion, tomato dill salsa
  • Skewers
Instructions
  1. If using bamboo skewers, soak in water for at least 30 minutes.
  2. In large bowl mix together pork through egg. Divide into 8 portions forming each into an egg shape or smaller if you prefer smaller bites. Thread onto skewer.
  3. Place on greased grill over medium heat, turning one time and cooking approx. 10 minutes. Once cooked remove from skewers and place one kofta onto pita, adding the condiments of your choice.
Notes
To make the Salsa: mix tomatoes through olive oil adding a pinch of sugar & salt as you go. Let sit for a few minutes to combine flavours. This salsa is unusually delicious!

Chicken Burgers with Mango Mayo

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Recreated Chicken Burgers with Mango Mayo again. Interesting flavour combination that surprisingly turned out quite tasty.  Hubs adored it with the Mango Mayo on the burger and the kids loved it as well.

The raisins add a sweetness to counter the wake up call of the cumin, garlic & cinnamon.  I can’t believe it took us so long to make this burger again – simply devine!

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Chicken Burgers with Mango Mayo
Serves: 4
 
Ingredients
  • 1lb ground chicken
  • 1 cup panko dried bread crumbs
  • ½ cup finely chopped green onion
  • ⅓ cup ketchup
  • ¼ cup chopped raisins
  • 1 tsp grated lemon peel
  • 1 tsp cumin
  • ½ tsp cinnamon
  • ¼ tsp salt & pepper
  • 2 clove garlic, crushed
Instructions
  1. Mix all ingredients together. Shape into patties and grill over medium heat on BBQ until completely cooked through. Serve in buns with Mango Mayo.
Notes
Mango Mayo1/2 cup finely chopped peeled mango1/3 cup mayo
2-3 tsp fresh lime juice1/4 tsp grated lime peel
Mix well and cover/refrigerate until serving

Grilled Peanut Butter & Banana Panini

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As you can tell by the original date, this grilled peanut butter & banana panini recipe has been around awhile.  More often than not when I make it for myself I use a crunchy almond nut butter.  For the kids its peanut butter since that is their nut butter of choice.

If you’re anything like me you have too many small appliances to count.   So a great way to make a panini style sandwich is to use 2 heavy bottom pans (cast iron works). One to put the sandwich in and a heavy one to put on top and “press” the sandwich down. Sometimes it takes a couple of times to get it figured out but when you do…presto you will have a panini style sandwich without the panini maker.  Easy, right?

In the past I have added honey or cinnamon honey and nutella to this sandwich.   Quick, easy and no complaints = my kind of cooking.

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Grilled Peanut Butter & Banana Panini
Recipe type: Lunch, snack
Serves: 2
 
Ingredients
  • 4 slices bread (your favourite bread)
  • ¼ cup peanut butter (or any nut butter)
  • 2 ripe bananas, peeled & sliced
  • 2 eggs, beaten
  • 2 tbsp milk
  • 2 tsp brown sugar
  • ¼ tsp cinnamon
  • ¼ tsp vanilla
  • Pam
Instructions
  1. Preheat grill or fry pan. Spray with a little Pam.
  2. Spread peanut butter evenly over all 4 slices of bread. Top 2 of the bread slices with banana and place remaining bread slices on top.
  3. Whisk together eggs, milk, brown sugar, cinnamon and vanilla. Dip the sandwiches into the egg mixture (french toast style) until coated on both sides. Place in pan and top with heavy pot/pan.
  4. Grill a couple of minutes per side pending your grill/fry pan. Remove to cutting board, let sit for a minute or two, slice and serve.

Deviled Drums

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Chicken legs are a favorite in our family and a nice change from the chicken breasts or thighs we usually indulge in.  These Deviled Drums taste better when they’ve had several hours to marinate and take on the flavours of the marinade.

We didn’t eat a lot of fried food growing up (shut the door) unless you consider the occasional  KFC dinner worthy of the title fried chicken…..and as such we do not fry chicken or any of our food, probably ever.

It’s not that we do not enjoy fried food, it’s more that we are trying to teach our kids healthy eating habits.  Balance is what we strive for and when you do not allow yourself the occasional treat, you are not really being true to yourself.

One day I will cook fried chicken, but until then it’s Barbecue all the way baby!

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Deviled Drums
Recipe type: Dinner, Main, Entree,
 
Ingredients
  • ⅓ cup dijon mustard
  • 2-3 tbsp olive oil
  • 1 tbsp worcestershire sauce
  • 1½ tsp hot sauce (your favourite)
  • 1-2 tsp paprika (smoked is good to)
  • 3-4 cloves garlic, minced (more if you like)
  • ½ tsp pepper
  • 8 chicken drumsticks
Instructions
  1. Pour all ingredients except chicken into a large plastic ziplocking bag. Munch it up really good to mix/combine ingredients.
  2. Add chicken to bag and squishy some more to ensure chicken is well coated with marinade. Seal bag and let marinate in fridge as long as you can (all day if possible). Take chicken out of fridge and let sit on counter a minimum 30 minutes before grilling. When ready to grill, remove chicken from marinade and toss marinade.
  3. Grill chicken over low heat for 30ish minutes or until chicken is cooked through. Great summer BBQ fare.

Pork Burgers with Peanut Sauce

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When it comes to burgers we’ve tried homemade beef, turkey, chicken and vegetarian burgers. Oddly enough we’ve never tried pork burgers, which brought us to Pork Burgers with Peanut Sauce.  When you first read the ingredients list you might go hmmmm…this should be interesting – or at least we did. In the end it’s a very tasty burger that pairs nicely with the peanut sauce.

Omit the cilantro if you are not a cilantro fan.  Serve in buns with lettuce, peanut sauce and whatever additional burger fixins you enjoy.

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Pork Burgers with Peanut Sauce
Recipe type: Main, Entree, Lunch, Dinner,
 
Ingredients
  • 1lb lean ground pork
  • 1-2 tbsp chopped fresh cilantro
  • 1 tbsp fresh lime juice
  • 2 tsp soy sauce
  • 1-2 tsp grated fresh ginger
  • ¼ tsp salt
  • 2 cloves garlic, crushed
  • ⅓ cup smooth peanut butter
  • 2 tbsp sour cream
  • 1 tbsp fresh lime juice
  • 2 tsp soy sauce
Instructions
  1. To make burgers combine first 7 ingredients (pork through garlic) shaping mixture into four larger patties or 6 smaller ones. If your family likes heat try adding in some red pepper flakes. Grill patties over medium heat until completely cooked.
  2. To make peanut sauce mix peanut butter, sour cream, 1 tbsp lime juice and soy sauce until well blended.

 

 

Wild Rice, Orzo & Mushroom Casserole

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Today’s casserole of Wild Rice, Orzo & Mushrooms is brought to you by the letters R, O & M! Seriously though, this earthy, flavourful, simple and hearty dish is truly a match made in heaven.

For those that have never tried it…wild rice tastes slightly nutty. It is very good (very good for you) and even better when cooked in broth. We made this recipe and much to my delight, everyone loved it. Rice & pasta together – what a concept!

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Wild Rice, Orzo & Mushroom Casserole
Recipe type: Dinner, supper, lunch,
 
Ingredients
  • 1 cup orzo
  • 1 cup wild rice
  • 3-6 cups broth
  • 6 cups sliced mushrooms
  • 1 tbsp oil
  • 2 tbsp butter
  • ¼ cup parsley, fresh chopped
  • Salt & Pepper
Instructions
  1. Wild Rice: simmer 1 cup wild rice in 3 cups liquid for 50-60 minutes
  2. Orzo: simmer 1 cup orzo to 2.1/2-3 cups liquid for 15-20 minutes or until liquid is absorbed
  3. Saute mushrooms in oil/butter and cook until liquid has almost evaporated.
  4. Mix together cooked rice, orzo and add in mushrooms and parsley. Taste and then season accordingly.

Grilled Flank Steak

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Flank steak was a new discovery for me when I moved to Alberta. Yes I’ve had my fair share of steak, was my father’s favourite meal growing up, but I never went to the store and bought myself a steak, or even a lot of beef to cook, when I was single. I ate out a lot! Then I met my steak and potatoes loving husband and beef in it’s entirety re-entered my existence.

When we started experimenting with flank steak it was simply put it in the slowcooker, or slapped onto the grill for Fajitas. Recently I came across a rather easy looking recipe for a simple marinated grilled flank steak. We forged ahead and made this recipe about a month ago. Last weekend we made it again. Very tasty and it pairs nicely with any sort of grilled potato or vegetable. Any oil and vinegar dressing you enjoy will work in this recipe. You can even save some of the marinade before you add it to the steak and mix it in with your grilled veggies or potatoes to enhance their flavour.

Quick, simple and a show stopper. Other ways to enjoy this steak is to get it ready, toss into cooler or refrigerator and take camping. Or slice it up thin and add it to a green salad. A chimichurri sauce or herb infused butter would be a nice accompaniment. Finally make Fajita’s or Tacos with it.

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Grilled Flank Steak
Recipe type: Lunch, Dinner, Grilling
 
Ingredients
  • ½ cup Italian dressing or your favourite oil & vinegar based dressing
  • 2 tbsp soy sauce
  • 1 beef flank steak
  • ¼ tsp Pepper
Instructions
  1. Mix dressing, soy sauce and pepper in a seal-able plastic bag. Add steak and squishy to penetrate steak. Let sit in refrigerator for as long as you can (minimum 30 minutes).
  2. Remove bag from refrigerator and let stand at room temperature 20-30 minutes. Take steak out, pat dry slightly, discard marinade and grill approximately 4-5 minutes per side. Remove and let rest before carving into thin strips.

 

Grilled Angel Food Cake

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Grilling Angel Food Cake allows the sugar in the cake to caramelize giving this dessert a delicious flavour boost. We love to entertain with this dessert as it’s as how stopper. No on really believes you can grill angel food cake! Most of the time we buy our angel food food cake from the store to save time.

It’s fun to set up a grilled angel food cake bar. We like to put out several toppings….tonight it was chocolate sauce, blueberry sauce, strawberry sauce, vanilla ice cream, fresh cut up strawberries and peaches and fresh whipping cream. Then everyone helps themselves to whatever toppings they wish. My boy even ran to the pantry to get some sprinkles for his!

As the sugars in the angel food cake brown up quickly do not leave the grill when you are barbecuing these delicate pieces of cake. Talking from experience they can quite quickly turn black!

Cut up some fruit or scoop on some ice cream. Topping options are endless!

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Grilled Angel Food Cake
Recipe type: Dessert, Snack
 
Ingredients
  • 1 prepared Angel Food Cake
  • Toppings
Instructions
  1. It helps if the Angel Food Cake is a day or two old. I've found cutting it when it's fresh out of the oven or home from the store is challenging as it's too soft.
  2. Cut your cake into several one inch pieces. Place on grill over medium high heat and stay there watching and flipping cake pieces until lightly browned.
  3. Serve with your favourite topping.
Notes
We've enjoyed this grilled with many toppings. Try fruit salsa, grilled peaches, caramelized banana and/or pineapple, chocolate sauce, nutella, caramel sauce, strawberry and/or blueberry sauce, ice cream and whipping cream.

 

 

Shrimp New Orleans

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We have soft spot for New Orleans since we spent our honeymoon there, (pre-hurricane Katrina). It’s an incredible place to visit…full of history, great blues/jazz and delicious, soulful food.  One of many hi-lights for me was going to dinner at NOLA’s (Emeril’s Restaurant).  It was just fabulous!

While this recipe is adapted from Atco Blue Flame Kitchen, it was also inspired by our visit to New Orleans.  We definitely left our heart there when we left and hope one day we get to go back soon. 

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Shrimp New Orleans
Author: 
Recipe type: Snack, Appetizer, Dinner, Entree,
Serves: 4
 
Ingredients
  • 1lb frozen raw shrimp, thawed
  • ¼ cup olive oil
  • 4 tsp Worcestershire sauce
  • 1-2 tbsp fresh lemon juice
  • 2 tsp chili powder
  • 2 tsp freshly ground pepper
  • ½ tsp salt
  • 4 cloves garlic, finely chopped
  • Bamboo skewers
Instructions
  1. Soak skewers in water for at least 30 minutes before using. Peel & devein shrimp if not already done leaving tails on. Pat dry with paper towel.
  2. Combine remaining ingredients (oil through garlic) in a ziplock bag. Add shrimp to bag, seal and squishy to coat shrimp with marinade. Let stand 30 minutes on the counter or longer in the fridge if you have time. Remove shrimp from marinade and discard marinade. Pat the shrimp dry if they are too wet. Thread onto skewers. Grill shrimp over medium heat on natural gas BBQ until shrimp are pink & opaque (3 minutes per side).

Pizza Burgers

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Pizza Burger
Pizza Burger

The year was 2007 when we went on a mission to try and make as many variations of burgers as we could handle without getting “burgered” out. Some got documented, some photographed and some didn’t made the cut. This pizza burger was one from that summer and quickly became a family favourite. Kids love pizza so variations of pizza is a necessity here. Otherwise we are all going to look like a pizza. The boy requests two when we make them, and reminds us when we haven’t had it for awhile.

This recipe is a good one to take camping. We prepare it in advance, freeze and bring it in it’s frozen state. It thaws in the refrigerator or cooler and we grill them up usually the second day camping. You could add in some chopped peppers or mushrooms to change it up a bit. We like to eat it with some fresh basil (instead of lettuce), pizza sauce (instead of ketchup) and sauteed mushrooms.

Pizza Burger
Pizza Burger
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Pizza Burgers
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2lb ground beef
  • 1 cup chopped pepperoni (we buy it sliced from the deli and then chop it)
  • ⅓ cup Parmesan cheese, grated
  • 1.5 tsp basil, dried
  • 1.5 tsp oregano, dried
  • 2 tbsp pizza sauce
  • Salt and pepper to taste
  • 8 slices Cheese (provolone or mozzarella)
  • 8 buns (your favourite)
Instructions
  1. In a large bowl mix together ground beef, pepperoni, basil, oregano, pizza sauce, parmesan cheese and a pinch of salt and pepper until just combined.
  2. Form 8 burger patties.
  3. On a pre-heated BBQ, grill your burgers approximately 5 minutes per side over medium high heat.
  4. Place a slice of cheese on each burger, close lie and allow cheese to melt slightly.
  5. If you like your buns toasted, now is the time to put your buns on a the grill for about 1 minute or until toasted.
  6. Remove burgers, please on buns and serve with your favourite pizza toppings and/or condiments.

Cheesy Basil Flatbread

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Flatbreads are traditionally unleavened bread, which is made without yeast. Flour, water, and salt are the main ingredients and popular flatbreads are naan and pita. We like to use store bought pre-made pizza shells or fresh pizza dough we pick up at the local Italian Store. Or if you have a favourite pizza dough recipe, make it and use that for your flatbread.

Flatbreads can be used as sandwiches, to scoop up stews or curries or add some toppings and serve with dinner.

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Cheesy Basil Flatbread
Author: 
Serves: 4
 
Ingredients
  • 1 baked pizza shell, pita, naan bread or any flatbread you can find or fresh pizza dough
  • 1-2 tbsp olive oil
  • 1-2 old cheddar white cheese, shredded
  • ½ cup fresh basil
  • 1 tbsp cup coarsely ground pepper
Instructions
  1. Brush top of pizza shell with oil (use more or less as required).
  2. Combine cheese and basil; sprinkle over pizza shell. Sprinkle with pepper (use less if serving to kids as it makes it spicy). Place pizza shell on a greased pizza pan or directly on grill. Bake, with lid down, over low heat on natural gas BBQ for 10-12 minutes or until cheese is melted. Slice and serve. Can also be baked in oven (350F) until cheese is melted.
  3. If using fresh pizza dough roll or stretch out to shape flatbread (perfection not required). Drizzle olive oil on one side and place olive oil side down on medium-high grill. Close the lid and cook until the bottom of crust is golden brown, for 2 to 3 minutes. Brush olive oil on the top side of the flatbread and flip over closing lid to cook 2-3 minutes. Move to other side of bbq and allow to cook inside over indirect heat.

Use your favourite cheese when making this Cheesy Basil Flatbread or use the old white cheddar as recommended. This cheese or any smoked cheese adds a little bite and flavour boost. It’s perfect for lunch or dinner served with a side salad.

mozzarella-basil-flatbread

Change it up by adding roasted garlic, olives, sun dried tomatoes, salami, artichoke hearts or any of your lighter favourite toppings.

 

Chicken Pesto Burgers

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In honour of Hamburger Day…here is our favourite chicken pesto burger recipe as first posted on January 6, 2007.  This recipe has been modified since then.

If you love pesto you will love this burger. It’s not overpowering but adds such a flavour boost. My kids add additional pesto to their buns. And ketchup!

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Chicken Pesto Burgers
Author: 
Serves: 4
 
Ingredients
  • 1 lb ground chicken
  • ½ cup dry bread crumbs
  • ½ cup green onions, chopped
  • 1 tbsp fresh parsley, chopped
  • 1-2 tbsp grated parmesan cheese
  • 1 tsp dry mustard
  • 1 egg, beaten
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 heaping tbsp pesto (home made or bought)
  • Hamburger Buns
  • Fixins
Instructions
  1. In large bowl, mix together chicken, bread crumbs, onions, parsley, parmesan cheese, mustard, egg, salt, pepper and pesto. Form into patties. (we are able to make 6 patties)
  2. In non-stick skillet, heat oil over medium heat or heat BBQ grill to medium-high heat. Grill your burgers for 4-5 minutes per side or until golden brown and no longer pink inside.
  3. We serve these with mozzarella or gouda cheese melted on top, sautéed mushrooms and additional pesto on the bun. Add whatever additional fixins you enjoy (onions, lettuce, pickles, tomatoes, etc.).