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Super Loaded Buffalo Chicken Cheesy Fries

Super Loaded Buffalo Chicken Cheesy Fries

Skip Fries Supreme - These Are Fries ULTIMATE

Posted on July 13, 2016
National French Fry Day is definitely a day to observe. Fries have got to be the most versatile side dish ever created. They’re as addictive as crispy potato chips, but soft and fluffy inside like mashed potatoes. This makes them easy to be paired with just about any meal. Making Super Loaded Buffalo Chicken Cheesy Fries the ideal expression of your French fry addiction adoration. Smother them with love - I mean spicy and saucy chicken, cheese and all of the other fixin’s. This is a flavorful nosh that everyone will devour.
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Smokey Joes

Smokey Joes

Smoked Sloppy Joes

Posted on July 12, 2016
After making Grilled Chili Cheese Dogs, I was to making other messy foods on the grill, like Sloppy Joes. Of course, I needed to put a proper barbecue spin on this recipe and decided that they needed to be more than sloppy; they needed to be Smokey Joes – Smoked Sloppy Joes. I smoked a big chuck roast until a fork could shred the meat, then added a homemade sauce and served it all on a big bun with a spicy Kale and Horseradish Slaw to top it all off. …So messy and delicious… 
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Eye of Round Roast

Eye of Round Roast

with Steam Whistle Marinade

Posted on July 12, 2016
While working with Steam Whistle Brewery on the Chill & Grill Contest I developed a marinade that was perfectly suited for beef. I just had to try the marinade right away, so I made Eye of Round Roast with Steam Whistle Marinade. The roast was succulent and flavorful. I served it with some smoky cheddar and horseradish mashed potatoes and, of course, an ice cold bottle of Steam Whistle Pilsner. I reserved a little of the marinade to add to the gravy too, this provided a surprising flavor boost. 
Posted in: Beef
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Macaroni And Cheese

Macaroni And Cheese

with Caramelized Onions And Bacon

Posted on July 06, 2016
I chose to celebrate National Macaroni Day by making Macaroni And Cheese with Caramelized Onions And Bacon, because you can’t party down without bacon. Sweet caramelized onions, salty Havarti cheese, notes of hickory-smoked bacon all fuse to create the creamiest, gooiest, most lush macaroni and cheese dish ever experienced by your tongue. Plus it’s extra super fancy from the double elbow – cavatappi pasta. 
Posted in: Miscellaneous
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Maple Rum Apple Turnovers

Maple Rum Apple Turnovers

They’re like apple pop-tarts!

Posted on July 06, 2016
To celebrate National Apple Turnover Day I made Maple Rum Apple Turnovers. Really, who doesn’t need a day dedicated to these flakey, sweet, could-eat-them-for-breakfast, little hand pies? I can’t decide if it was laziness or my easily distracted nature that lead to this recipe. I was just cooking away when I noticed that I had left a bottle of Kraken out. It was “Oh, hey, rum! Let’s add that”. The rest, as you know, is delicious history. Really. They’re gone. All of them. Yum.
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Smoked Turkey Thighs

Smoked Turkey Thighs

with Club House La Grille Smokehouse Maple Rub

Posted on July 06, 2016
Sometimes you just bump into a recipe without realizing it. I was doing a smoke which takes most of a day, so I always make sure to get as much out of my Apollo as I can when using it. I was mainly smoking up ribs for a family dinner but I had a few other bits and bobs I wanted to smoke as well. While gathering the ingredients for this flavor adventure, I stumbled upon turkey thighs. I had seen breasts in the market before, legs too, but never just the thigh. So I went for them, remembering the giant smoked turkey legs at Disney World with fondness. I wanted to recapture the feeling, and that is how Smoked Turkey Thighs with Club House La Grille Smokehouse Maple Rub came to be.
Posted in: Poultry
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Open Faced Steak Sandwich

Open Faced Steak Sandwich

on Pane Di Casa

Posted on June 29, 2016
I had leftover steak from the Gourmet Steak Pizza recipe and wanted something a little heartier for lunch one day. I made this Open Faced Steak Sandwich on Pane Di Casa, initially intending it to be a full on sandwich, but as I dressed it up and was getting ready to put the top on, I just couldn’t. This sandwich was so beautiful as it was. Instead I made a couple more and served them to my husband, who proceeded to rave about them. Now the whole family is requesting them for our Fancy Family Canada Day Picnic Lunch Celebration. Okay so the event title is a bit of a work in progress, but the Open Faced Steak Sandwiches aren’t! 
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Whistling Wings

Whistling Wings

Chicken Wings with Steam Whistle Pilsner BBQ Sauce

Posted on June 29, 2016
It’s the Canada Day long weekend, and the Fourth of July too! One thing is for sure; everyone in North America will be busting out their grills and coolers to celebrate. You can too by making these easy Whistling Wings. Chicken Wings with Steam Whistle Pilsner BBQ Sauce are a pretty fast recipe, they’re great for a snack, party, or even for dinner. What a perfect way to use beer when you barbecue. We have five other ways to use beer when you ‘que too, check them out here. 
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How to Spatchcock a Chicken

How to Spatchcock a Chicken

with Club House La Grille Montreal Steak Spice Wet Rub

Posted on June 29, 2016
So I have never spatchcocked a chicken before. Probably because I couldn’t say the word. One of those- it never sounded right to my ears -kind of things. It’s called spatchcock, spach-kok, and it means a chicken or game bird that has been split open and grilled. That doesn’t sound so hard. I learned how to spatchcock a chicken from watching a celebrity chef do it, and after all that fuss and worry, discovered that it was easy! Possibly easier than the Easiest Rotisserie Chicken Ever! If that is even possible! 
Posted in: Poultry
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Meatball Subs

Meatball Subs

on Gourmet Hot Dog Buns by COBS Bread

Posted on June 23, 2016
Anyone can make hot dogs on the grill, some can even make spiral dogs, but a gourmet bun needs to have something worthy of gracing the soft and flavorful folds of bread. That’s where my idea for Meatball Subs on Gourmet Hot Dog Buns by COBS Bread comes in. Using ground brisket instead of typical ground beef, this recipe is elevated to the next level of deliciousness and into the realm of gourmet. 
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