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Cashew Tamari Dressing

Cashew Tamari Dressing

An Asian Salad Dressing

Posted on February 13, 2012
Tired of the same old salad dressing? I sure am! So after a little looking around and some garlic-y inspiration, I found something new and fun to try. This protein packed salad dressing is subtle and sweet. Sure to knock the socks off those who try it. Also, this recipe uses leftover ingredients from the Garlic Sirloin Recipe, exclusive to the Napoleon Recipe Club Newsletter. If you haven't signed up, I suggest you do! There are exclusive recipes that aren't on this blog.
Posted in: Miscellaneous
Comments: 0
Chicken Breasts Stuffed

Chicken Breasts Stuffed

with Cheese and Bacon

Posted on February 08, 2012
While visiting my favourite butcher, Country Meat Cuts, in Maple, I found butterflied, skinless, boneless, chicken breasts. They were perfect for something, but I had no idea what. They got pulled out to defrost for when I got home one night after work, and I had no idea what to do with them! So into the fridge I dove, wondering what I had on hand. I pulled out bacon, garlic, onions, and cheese. From the pantry, I located the savoury chicken and rib rub, and the country herb spice. Then I went to town.
Posted in: Poultry
Comments: 0
2-Foot Plank Pizza

2-Foot Plank Pizza

Epic Pizza!

Posted on February 06, 2012
What a beautiful day! Sunny and warm, it is a perfect time to barbecue! What better way to get into the spirit, than with an extravagant pizza of epic length. With home made sauce and crust, how can you possibly resist!?
Comments: 0
Sweet and Spicy Grilled Shrimp

Sweet and Spicy Grilled Shrimp

with Peanut Sauce

Posted on January 31, 2012
My husband's favourite treat is shrimp. I found some on sale recently and could not resist making this just for him. It is slightly exotic and very bright, which is great on these grey winter days.
Comments: 0
Peanut Butter and Chocolate Pie

Peanut Butter and Chocolate Pie

with Homemade Chocolate-Peanut Spread

Posted on January 30, 2012
I'm a chocoholic. I bow down to the genius that put peanut butter and chocolate together. They are a combination so inspired, meat and potatoes are jealous. This recipe takes that combination and blends them not once but thrice for a rich and flavourful dessert that will knock your socks off!
Posted in: Desserts
Comments: 0
Barbecue Fried Rice

Barbecue Fried Rice

Happy Chinese New Year

Posted on January 23, 2012
Happy Chinese New Year everyone! I thought that I would share one of the best Chinese Food dishes ever - with a barbecue spin - with you today. Kindof a celebratory side dish. How are you going to celebrate a second New Years? Me? Chinese Food and a new Angry Birds! YAY. As you read this recipe, you will see how my celebrations coincide with my plans for celebrating.
Posted in: Miscellaneous
Comments: 0
Grilled Veal Chops

Grilled Veal Chops

with Mushroom Ragout

Posted on January 17, 2012
Okay people, it's mid-January and it is foggy and rainy where I am... BTW that is the SNOW BELT... so needless to say I am feeling a little depressed. I want to pamper myself on days like today. What better way to do that than with a succulent veal chop over a bed of pasta with a beautiful and creamy mushroom sauce. Typically on a day like this, I go for brightly coloured dishes, fresh veggies and what not, but not today. Today we shall dine on luxury. And you can too.
Posted in: Beef
Comments: 0
Grilled Mixed Vegetables

Grilled Mixed Vegetables

with Dijon Vinaigrette

Posted on January 13, 2012
This is almost a hot salad. And on a day like today...the weather, by the way is a balmy -17°C with the wind chill, blowing and snowing ... you want something that is bright, cheerful and reminds you of warmer, happier days. So back to hot salad. You read that right. At its most base level, this is just grilled vegetables. But like Shrek, it has layers. Balsamic vinegar and dijon mustard play off the sweet and smoky flavours of the vegetables to create a side dish that is absolutely heavenly.
Comments: 0
Double Thick Tandoori Pork

Double Thick Tandoori Pork

with Raita

Posted on January 02, 2012
I used to be a picky eater, preferring the more meat and potatoes kind of cooking. That was until I was introduced to Japanese cuisine at the age of 15. At first, I was not so sure. But then I began to crave the food that I had tried, and now, I am a food adventurer!

Tandoori is one of the most popular delicacies that stem from Northern India. It is a delicacy that is roasted in a cylindrical clay oven called a tandoor, but can also be grilled. Marinated in a yogurt based marinade and seasoned with traditional Indian spices like garam masala, garlic and ginger, the spicy versions containing cayenne and red chili powder, this fantastic dish is a treat and surprise to even the most reluctant food adventurists.


Posted in: Pork
Comments: 0
Tandoori Seasoning and Rub

Tandoori Seasoning and Rub

Posted on January 02, 2012
For extra flavour, toast the cumin and coriander seeds, and cinnamon before blending them with the other spices.
Posted in: Miscellaneous
Comments: 0
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