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Appetizers

Charred Green Onion-Jalapeno-Lemon Lamb Chops

April 15, 2022 by zimmysnook 2 Comments

A platter of lamb chops with a green sauce and charred lemons and onions.

Charred Green Onion-Jalapeno-Lemon Lamb Chops.

A frenched rack of lamb, well seasoned or marinated, then seared over a hot grill until barely medium-rare, is one of my favourite treats. The charred bits of fat, the melt-in-your-mouth morsels of meat, combined beautifully on a bone, is my perfect lollipop!

Now, when I cook a full rack, it is perfectly cooked for me, but to be honest, often a little under done for Elaine and some of our guests. So, I leave the grill on and quickly sear the individual chops to ensure everyone gets their own version of the perfect lollipop.

Another preparation I enjoy is to marinate the individual chops and sear them hot and fast. With this approach it is all about the char and the marinade.

That is why I love this charred green onion-jalapeno-lemon marinade. It reinforces the charred flavour during the cooking process and doubles beautifully as a dipping sauce, adding a pop of freshness.

Two racks of lamb cut into individual chops.
A tray of lamb chops marinating in sauce.
A platter of lamb chops with a green sauce with someone holding a sauced chop.

Watch the process here – https://youtube.com/shorts/O_fiHugNRo8?feature=share

Side Suggestions for the Lamb Chops

Grilled carrots and asparagus, spicy fingerlings, charred lemons and finishing salt.

A close up of grilled lamb chops.
Charred Green Onion-Jalapeno-Lemon Lamb Chops - with roasted veggies
A platter of lamb chops with a green sauce and charred lemons and onions.

Charred Green Onion-Jalapeno-Lemon Lamb Chops

A frenched rack of lamb, well seasoned or marinated, then seared over a hot grill until barely medium-rare, is one of my favourite treats. The charred bits of fat, the melt-in-your-mouth morsels of meat, combined beautifully on a bone, is my perfect lollipop! Now, when I cook a full rack, it is perfectly cooked for me, but to be honest, often a little under done for Elaine and some of our guests. So, I leave the grill on and quickly sear the individual chops to ensure everyone gets their own version of the perfect lollipop. Another preparation I enjoy is to marinate the individual chops and sear them hot and fast. With this approach it is all about the char and the marinade. That is why I love this charred green onion-jalapeno-lemon marinade. It reinforces the charred flavour during the cooking process and doubles beautifully as a dipping sauce, adding a pop of freshness.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 6 mins
Marinating & Resting Time 2 hrs
Total Time 2 hrs 21 mins
Course Appetizer, Dinner, Entree, Main Course
Cuisine North American
Servings 4 People

Ingredients
  

  • 2 racks of lamb cut into 16 individual chops
  • 7 green onions
  • 1 jalapeño
  • 1 lemon halved
  • 3 tablespoons chopped cilantro
  • 3 tablespoons champagne vinegar
  • 2 teaspoons honey
  • ⅓ cup extra virgin olive oil
  • Salt
  • Freshly ground pepper

For Serving

  • 2 lemons halved and grilled for 2-3 minutes while the lamb cooks
  • Cilantro
  • Finishing salt optional

Instructions
 

  • Preheat grill on high.
  • Place jalapeño on the grill and cooked until all sides are well charred (4 to 5 minutes). Place onions, and lemons (flesh side down) onto grill and cook until lightly charred (2 to 3 minutes).
  • When the jalapeño has cooled enough to manage, scrape off the charred skin, coarsely chop and place into a food processor or blender. Coarsely chop the whites and light green portion of the green onions and add to the food processor (discard the dark green pieces). Squeeze the juice from the lemon into the food processor (catching the seeds in a strainer or your hand, then discard he seeds and lemon pieces).
  • Puree the jalapeño, green onions, and lemon juice for 2 minutes until mostly smooth. Add the cilantro, vinegar, honey, and olive oil, then blend for a minute or two to combine. Taste and season with salt and pepper.
  • Reserve half of the marinade for serving.
  • Pour the other half of the marinade over the lamb, toss to coat well. Cover and marinate for 1 to 2 hours in the refrigerator.
  • Remove the lamb from the fridge 15 minutes before you are ready to cook. Preheat the grill on medium high. Grill chops for 2 to 3 minutes per side or until nicely charred and cooked to medium-rare.
  • Remove to serving platter and serve with reserve marinade.

Video

https://youtube.com/shorts/O_fiHugNRo8?feature=share
Keyword Easter dinner, Greek Easter, grilled lamb chop recipe, grilled lamb chops, Lamb chop marinade, lamb chops, sauce for lamb chops
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe. We would love to hear from you!

Please leave us your feedback in the comment box below.

You may also like –

  • Slow Roasted Leg of Lamb
  • Grilled Chimichurri Lamb Chops with Griddled (Spanish’ish) Rice & Veggies.

Have a delicious day! James (aka Zimmy) & Elaine

Charred Green Onion-Jalapeno-Lemon Lamb Chops were grilled on my 36″ Hestan freestanding Grill. Proud Hestan Ambassador. Opinions in this post are always my own.

Filed Under: Appetizers, Grilling In the Nook, Holiday Entertaining, Lamb, Mains, Sauces & Marinades Tagged With: Easter dinner, Greek Easter, grilled lamb chops, Lamb chop marinade, lamb chops, lamb lolipops, lamb recipe

Loaded Hummus with Air Fryer Harissa Sausage Balls

March 16, 2022 by zimmysnook Leave a Comment

A platter of Loaded Hummus with Air Fryer Harissa Sausage Balls with a selection of fresh and pickled vegetables and herbs.

Loaded Hummus with Air Fryer Harissa Sausage Balls.

I’ve seen several loaded hummus posts, so I decided it was time to put my own spin on it!

Homemade hummus base. Topped with red onions, tomatoes, pickled mushrooms, kalamata olives, pickled jalapeños, fresh parsley, crispy chickpeas (cooked in the air fryer) and Harissa spiced sausage balls.
I used a hot fennel plus hot Italian sausages, mixed with pepper, harissa, parsley , cilantro, panko and eggs for these easy, flavour packed sausage balls.

Served with pita or flatbread to dip or make a mouth-watering wrap!

Seriously, this was a perfectly balanced platter. Ideal for a party appetizer or a grazing board for the family!

A close up of sausage balls on a loaded hummus platter.
A platter of Loaded Hummus with Air Fryer Harissa Sausage Balls with a selection of fresh and pickled vegetables and herbs.

Loaded Hummus with Air Fryer Harissa Sausage Balls

I’ve seen several loaded hummus posts, so I decided it was time to put my own spin on it. Homemade hummus base. Topped with red onions, tomatoes, pickled mushrooms, kalamata olives, pickled jalapeños, fresh parsley, crispy chickpeas (cooked in the air fryer) and Harissa spiced sausage balls. I used a hot fennel plus hot Italian sausages, mixed with pepper, harissa, parsley , cilantro, panko and eggs for these easy, flavour packed sausage balls.
Served with pita or flatbread to dip or make a mouth-watering wrap! Seriously, this was a perfectly balanced platter. Ideal for a party appetizer or a grazing board for the family!
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Appetizer, Dinner, Game Day Snack, Main Course
Cuisine Middle Eastern
Servings 6 -8 People

Equipment

  • 1 Air Fryer

Ingredients
  

Sausage balls

  • 450 g 1 lb hot fennel sausages (casing removed)
  • 450 g 1 lb hot Italian sausages (casing removed)
  • 1 teaspoon black pepper
  • 1 teaspoon harissa spice
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • ⅛ cup fresh parsley chopped
  • ⅛ cup fresh cilantro chopped
  • Olive oil – to lightly spray or brush on meatballs 4 teaspoons liquid – optional

Hummus

  • 2 cups canned chickpeas liquid reserved
  • ½ cup tahini
  • ¼ cup extra-virgin olive oil plus extra for drizzling (optional)
  • 3 cloves roasted garlic optional
  • Salt and freshly ground black pepper to taste
  • Juice of 1 lemon plus more as needed

Chickpeas

  • 1 cup canned chickpeas rinsed and dried
  • 1 teaspoon olive oil
  • ¼ teaspoon of salt or to taste

Instructions
 

Hummus

  • Put everything in a food processor (I use a Vitamix) and begin to process; add the chickpea liquid as needed to allow the machine to produce a smooth puree.
  • Taste and adjust the seasoning (add more lemon juice if desired)

Chickpeas

  • Toss with olive oil to coat and a sprinkle of salt.
  • Cook in the air fryer at 400 for 12 mins, shake two to three times.
  • Remove to a plate and set aside until ready to use.

Sausage Balls

  • In a large bowl, mix sausage, pepper, eggs, breadcrumbs, parsley, and basil.
  • Form 3 cm (1 ¼ inch) sausage balls (approximately 28.5 g/1 oz) and place on a baking sheet. Lightly spray or brush a little olive oil on each meatball, then reshape with your hands to ensure the oil coats the entire ball. (The olive oil is optional but helps create a crispier golden exterior)
  • Preheat air fryer to oven to 400°F.
  • Bake in batches for 8 minutes at 400°F, shaking the meatballs halfway through.

Assemble & Serve

  • First layer the hummus on a platter. Stack the meatballs in the middle of the hummus, then add an assortment of your favourite fresh and pickled vegetables, herbs and crispy chickpeas around the platter.
  • Served with pita or flatbread to dip or make a mouth-watering wrap.

Video

Notes

  • Sausage balls can also be baked in an oven at 400°F (on the parchment lined baking sheet – middle rack) for 10-12 minutes, shaking the pan 2-3 times for even cooking.
  • Serves 6-8 people as an appetizer, or 4 for a meal.
Keyword air fryer chickpeas, air fryer recipe, air fryer sausage balls, crispy chickpeas, Harissa, Loaded hummus, sausage balls
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

We’ve also linked our a few other favourite air fryer recipes –

  • Air Fryer Chicken with Buttermilk Waffles. Preparing this classic brunch combination in your own kitchen is easier than you may think. All it takes is a little planning, an air fryer, and a waffle maker, to turn your table into the hottest brunch spot in your neighbourhood. Serve with honey, hot sauce and a side of slaw for the ultimate brunch plate!
  • Air Fryer Sausage Meatballs. Using the combination of Grimm’s Spicy Italian & Bratwurst Sausages and served with orange-jalapeño-cranberry sauce and baguette rounds!

Have a delicious day! James (aka Zimmy) & Elaine

Filed Under: Air Fryer, Appetizers, Boards & Trays, Game Day Snacks, Mains, Pork, Salads, Sides & Dips Tagged With: air fryer chickpeas, air fryer meatballs, air fryer recipes, harissa recipes, loaded hummus, sausage balls

Spicy Guacamole

February 22, 2022 by zimmysnook Leave a Comment

A bowl of spicy guacamole on a platter of tacos

Spicy Guacamole with roasted garlic & jalapeños is my signature! It’s made on repeat in our house; we spread on toast with eggs, we add it to the obvious like tacos and nachos and we even swap out the cheese on vegan pizzas with dollops of this flavourful guac!

A bowl of spicy guacamole on a platter of tacos

Spicy Guacamole

Spicy Guacamole with roasted garlic & jalapeños is my signature! It’s made on repeat in our house; we spread on toast with eggs, we add it to the obvious like tacos and nachos and we even swap out the cheese on vegan pizzas with dollops of this delicious guacamole!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Appetizer
Cuisine Mexican
Servings 3 – 4 cups

Ingredients
  

  • 4 avocados
  • 2 jalapeños roasted, grilled or charred – skin removed, finely diced
  • 4 cloves of roasted garlic
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 cup sweet onion finely diced
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/4 cup cilantro leaves chopped

Instructions
 

  • Place all ingredients into a molcajete (or bowl & fork) and mix to desired consistency.
  • Alternatively, toss all the pre-chopped ingredients (except the avocados and cilantro) into a mini food processor and blitz. Then add the avocado & cilantro and process to desired consistency.
  • Place in a bowl and cover tightly, to keep from browning, until ready to serve.
Keyword chips and guac, easy guacamole, gaucamole, guacamole toast
Tried this recipe?Let us know how it was!

Hope you enjoy this spicy guacamole recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Filed Under: Appetizers, Salads, Sides & Dips Tagged With: avocado, guac, Guacamole, spicy dip

Spicy Peruvian Chicken Drumsticks with Creamy Green Sauce

February 10, 2022 by zimmysnook Leave a Comment

A platter of charred chicken drumsticks with a bowl of green sauce and limes.

Grilled Peruvian Inspired Spicy Chicken Drumsticks with Creamy Green Sauce.

Shake things up on game day, spice up your next barbecue with friends or make family dinner something to remember. These charred Peruvian inspired drumsticks are perfect on their own but absolutely explode with flavour when coated with the spicy, creamy green sauce.

Move over ranch, dill, and blue cheese… we have a new sauce in town, and it is freaking delicious! So good that we double the recipe, then serve it with fresh vegetable and/or plain chips!

A tray of drumsticks in marinade.
Drumsticks on the top rack of the grill
An image of green sauce served with charred chicken drumsticks and limes.
A close up of drumsticks with sauce and garnished with cilantro and lime zest.

Spicy Peruvian Roasted Chicken with Creamy Green Sauce

Since we really enjoyed the grilled Spicy Peruvian Drumsticks, I thought I’d try the recipe with a whole roasted chicken… and it did not disappoint! Instructions for the Whole Roasted chicken in the recipe notes.

Peruvian Roasted Chicken in the oven.
A platter of charred chicken drumsticks with a bowl of green sauce and limes.

Peruvian Spicy Chicken Drumsticks

Shake things up on gameday, spice up your next barbecue with friends or make family dinner something to remember. These charred Peruvian inspired drumsticks are perfect on their own but absolutely explode with flavour when coated with the spicy, creamy green sauce.
Move over ranch, dill, and blue cheese… we have a new sauce in town, and it is freaking delicious! So good that we double the recipe, then serve it with fresh vegetable and/or plain chips!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Appetizer, Dinner, Game Day Snack, Lunch, Main Course
Cuisine Peruvian
Servings 4 people

Ingredients
  

Chicken Marinate

  • 3 tablespoons extra virgin olive oil
  • ¼ cup lime juice freshly squeezed
  • 4 large garlic cloves chopped
  • 1 tablespoon crushed hot chili peppers in oil
  • 2 teaspoon kosher salt
  • 2 teaspoons paprika
  • ½ teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 3 teaspoons honey
  • 12 to 16 chicken drumsticks

Green Sauce

  • 2 jalapeños charred, skin removed, then roughly chopped (seeds optional)
  • 1 cup fresh cilantro leaves and tender stems chopped
  • 2 cloves garlic chopped
  • ½ cup Greek yogurt
  • ½ avocado chopped
  • ¼ cup sour cream
  • 1 ½ tablespoon fresh lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil

Garnish, optional

  • lime zest
  • chopped cilantro

Instructions
 

  • Add all the chicken marinade ingredients (except the chicken) into a food processor, then blend until smooth.
  • Pat the drumsticks dry with paper towels, then place in a resealable bag (or bowl). Pour over the marinade and toss to ensure the chicken is well coated. Cover and refrigerate for 1 to 4 hours.
  • While the chicken marinates, prepare the Green Sauce. Combine all the green sauce ingredients in a food processor and blend until smooth. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
  • Preheat the grill on medium heat (approximately 400F).
  • Remove the drumsticks from the marinade and place on the top rack of the preheated grill, close the lid and cook for 20 minutes (I use the top rack to limit flare-ups. If a top rack is not available, turn off a burner to create an indirect cooking zone and place the drumsticks in that area).
  • When the 20 minutes have elapsed, flip the drumsticks (exchanging the positions of the drumsticks with one another for more even cooking). Close the lid and cook for another 15 minutes.
  • Move the drumsticks to the lower rack, directly above the heat source burner and cook over medium heat until the chicken has a nice char and is cooked through. Approximately 15 minutes, flipping every 3-4 minutes. The internal temperature should be at least 165F.
  • Remove the drumsticks to a platter and serve with the green sauce. Garnish with chopped cilantro and lime zest, optional.
  • To experience the whole flavour of this dish, dip the chicken in the green sauce or spoon it over the chicken and enjoy.

Notes

For the whole roasted chicken follow the instructions for the the marinade and the green sauce as above. The whole chicken replace the drumsticks. 
Peruvian Roasted Chicken with Creamy Green Sauce
  • 1 x 3 1/2 to 4-pound chicken
  • Fingerling potatoes, onions and roasting vegetables of your choice
  • Salt & pepper Olive oil
Pat the chicken dry with paper towels, then place in a resealable bag (or bowl). Pour over the marinade and toss to ensure the chicken is well coated. Seal the bag and refrigerate for 1 to 4 hours.
Preheat the oven to 425°F Place the potatoes, onions and vegetables in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken 50-60 minutes, until the internal temperature of the breast reaches 165°F. Remove the roasting pan from the oven and tent with foil for about 20 minutes. Portion the chicken and serve with the Green Sauce.
Keyword chicken recipe, drumsticks, easy chicken recipe, game day food, game day snacks, spicy chicken wings
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

These Peruvian Inspired Spicy Chicken Drumsticks were grilled on my 36″ Hestan freestanding Grill.

Proud Hestan Ambassador. Opinions in this post are always my own.

Filed Under: Appetizers, Chicken & Poultry, Game Day Snacks, Grilling In the Nook, Mains Tagged With: chicken recipe, drumsticks, game day food, game day snacks, Peruvian recipes

Mussels & Squid in a Spicy Tomato-Sausage Broth

January 10, 2022 by zimmysnook Leave a Comment

A top down image of large pot of mussels and squid in a tomato broth. A portion is being spooned out into a bowl.

Mussels & Squid in a Spicy Tomato-Sausage Broth

When it comes to “comfort food” this ranks right up at the top! A pot of rich, flavourful, somewhat spicy broth, hot fennel sausage, mussels, squid and fresh crusty bread. An easy, affordable meal that will warm your heart & soul, while satisfying your hunger and tantalizing your tastebuds!

An image of an large pan on a gas range being heated up. Ingredients are on the counter beside the range.
An image of browning the sausage and other ingredients into the pot.
Adding a bottle of white wine into the pot on the stove.
A simmering pot of tomato broth for mussels.

This recipe was made (and served) in my gorgeous Hestan NanoBond 5 Quart Essential pan, on my Hestan Dual Fuel Range in Pacific Blue.

Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are always my own.

A top down image of large pot of mussels and squid in a tomato broth. A portion is being spooned out into a bowl.

Mussels & Squid in a Spicy Tomato-Sausage Broth

When it comes to “comfort food” this ranks right up at the top! A pot of rich, flavourful, somewhat spicy broth, hot fennel sausage, mussels, squid and fresh crusty bread. An easy, affordable meal that will warm your heart & soul, while satisfying your hunger and tantalizing your tastebuds!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Dinner, Main Course
Cuisine French, Italian, Mediterranean, Spanish
Servings 4 people

Ingredients
  

  • 1 tablespoons olive oil
  • 1 medium red onion finely diced
  • ½ teaspoon salt
  • 1 hot fennel sausage casing removed, broken into small pieces (or hot Italian sausage)
  • 2 teaspoons fennel seeds
  • 2 teaspoons dried crushed red pepper flakes
  • 4 large garlic cloves minced
  • 1-2 teaspoons hot chili puree
  • 1½ cup dry white wine
  • ½ cup chopped flat leaf Italian parsley plus more for serving
  • 2 cans 398 ml/13.5 oz diced tomatoes (or 1 can 796ml/27 oz)
  • 1 cup stock homemade, or no salt added, chicken, vegetable or seafood
  • 1 cup frozen corn kernels
  • 2 pounds fresh mussels scrubbed, de-bearded*
  • 3 large squid cleaned, cut into 1/2-inch rings

For Servings

  • Crusty bread 1/2-inch thick slices
  • 1 lemon cut into 8 wedges

Instructions
 

  • Heat a 5 quart pot, pan or Dutch oven over medium-low heat.
  • Add the oil, onions & salt, cook 2-3 minutes. Raise the heat to medium high, add the sausage and brown, breaking up the sausage into small pieces. Cook for 3-4 minutes Then add the fennel seeds, crushed red pepper, garlic, hot chili puree and cook for 2-3 minutes more.
  • Add the wine, cook for 1-2 minutes scrapping the brown bits from the bottom of the pan.
  • Add tomatoes and chicken stock, bring to boil. Lower the heat to a simmer, add the parsley and corn, cover, then simmer for 5-10 minutes.
  • Raise the heat to high, add the mussels, cover and cook for 4-5 minutes. Add the squid rings, nestle them into the liquid. Cover and cook for 3-4 minutes more.
  • Discard any mussels that do not open. Sprinkle with chopped parsley.
  • Bring the whole pot to the table and let everyone scoop small portions at a time.
  • Serve mussels with bread for dipping, lemon wedges and a spoon… because you won’t want to waste a drop of this broth.
  • Also, don’t forget a bowl to discard the mussel shells.

Notes

*De-bearding simply means removing the seaweed-like fibers found sticking out of the shell. I pull them off when scrubbing them clean.
 
Keyword affortable meal, easy recipe, mussels, quick and delicious, squid
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Filed Under: Appetizers, Mains, Seafood Tagged With: affordable meal, easy recipe, mussels

Air Fryer Sausage Meatballs

December 15, 2021 by zimmysnook 4 Comments

A top down image of a round platter filled with meatballs and bowl of cranberry sauce. A sliced baguette, a cheese board, plates and festive decoration surround this platter.

Air Fryer Sausage Meatballs

The keys to delicious meatballs are the perfect balance of fat content to meat, and seasoning that does not overpower your taste buds, but leaves you craving another meatball… then another…

Using the combination of Grimm’s Spicy Italian & Bratwurst Sausages, solves both those challenges and takes the guesswork out of meatball preparation. Simply remove the casing, toss them in a bowl with a couple of eggs, panko & fresh herbs, roll into balls and before you know it, you are enjoying The Ultimate Meatballs!

These meatballs are sooooo delicious on their own but create the perfect festive treat when served with orange-jalapeño-cranberry sauce and baguette rounds!

To avoid disappointment, make extra! I doubled the recipe!

A top down image of an air fryer and the ingredients used to make these meatballs.
Bowls of ingredients for sausage meatballs.
A sheet pan filled with meatballs ready to go into the air fryer.
A round platter filled with meatballs and bowl of cranberry sauce. A sliced baguette, a cheese board, plates and festive decoration surround this platter.

Disclosure: I have participated in a paid partnership with Grimm’s Fine Foods. Opinions in this post are my own.

A top down image of a round platter filled with meatballs and bowl of cranberry sauce. A sliced baguette, a cheese board, plates and festive decoration surround this platter.

Air Fryer Sausage Meatballs

The keys to delicious meatballs are the perfect balance of fat content to meat, and seasoning that does not overpower your taste buds, but leaves you craving another meatball… then another…
Using the combination of Grimm’s Spicy Italian & Bratwurst Sausages, solves both those challenges and takes the guesswork out of meatball preparation. Simply remove the casing, toss them in a bowl with a couple of eggs, panko & fresh herbs, roll into balls and before you know it, you are enjoying The Ultimate Meatballs!
These meatballs are sooooo delicious on their own but create the perfect festive treat when served with orange-jalapeño-cranberry sauce and baguette rounds!
To avoid disappointment, make extra! I doubled the recipe!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer
Cuisine North American
Servings 24 meatballs

Equipment

  • Air Fryer

Ingredients
  

  • 450 g 1 lb Grimm’s Spicy Italian Sausage (casing removed)
  • 450 g 1 lb Grimm’s Bratwurst Sausage (casing removed)
  • 1 teaspoon black pepper
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 1/8 cup fresh parsley chopped
  • 1/8 cup fresh basil chopped
  • Olive oil – to lightly spray or brush on meatballs 4 teaspoons liquid – optional
  • Orange-Jalapeño-Cranberry sauce:

Orange-Jalapeño-Cranberry sauce:

  • 2 large jalapeños charred, seeds removed, and finely diced
  • 1 tablespoon white balsamic vinegar
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoons rosemary finely chopped
  • 1/2 cup water
  • 1 tablespoon orange zest
  • 12 oz package fresh or frozen cranberries (3 cups)

Instructions
 

  • In a large bowl, mix sausage, pepper, eggs, breadcrumbs, parsley, and basil.
  • Form 3 cm (1 ¼ inch) meatballs (approximately 28.5 g/1 oz) and place on a parchment lined baking sheet. Lightly spray or brush a little olive oil on each meatball, then reshape with your hands to ensure the oil coats the entire ball.
  • Preheat air fryer to oven to 400°F.
  • Bake in batches for 8 minutes at 400°F, shaking the meatballs halfway through.
  • Serve with orange-jalapeño-cranberry sauce (instructions below) and baguette rounds for a delicious holiday appetizer.

Notes:

  • For crispier meatballs cook for an additional 2 minutes.
  • The olive oil is optional but helps create a crispier golden exterior.
  • Make extra to use on your favourite pasta or enjoy a mouth-wateringly good meatball sandwich!
  • Meatballs can also be baked in an oven at 400°F (on the parchment lined baking sheet – middle rack) for 10-12 minutes, shaking the pan 2-3 times for even cooking.

Orange-Jalapeño-Cranberry Sauce:

  • Char the jalapeños directly on a grill, gas stove burner or on a hot griddle pan. Remove jalapeños, place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5 minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.
  • To prepare the cranberry sauce add the white balsamic vinegar, sugar, jalapeños, salt, and rosemary in a heavy-bottomed saucepan over medium-high heat, stir to combine. Add water, then stir with a wooden spoon until sugar is dissolved, reduce heat to low and simmer 2 minutes.
  • Add orange and cranberries, increase heat to medium-high and bring to a boil.
  • Reduce heat to medium and boil gently for 10 minutes, stirring occasionally until cranberries have softened.
  • Spoon sauce into a bowl(s), cover and cool at room temperature. Refrigerate until serving time. Makes 2 cups

Notes:

  • Use a larger pot than needed and watch the cranberries to avoid them boiling over and making a mess.

Video

Keyword Cranberry Sauce recipe, meatball recipe, sausage, sausage meatballs
Tried this recipe?Let us know how it was!

Hope you enjoy my Air Fryer Sausage Meatballs recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)


For more of my Grimm’s Fine Food recipes, click here.

Filed Under: Air Fryer, Appetizers, Game Day Snacks, Holiday Entertaining Tagged With: air fryer meatballs, air fryer recipes, festive appetizers, sausage meatballs, sausage recipes

Red Wine Cheddar Crostini & Endive Boats

December 4, 2021 by zimmysnook Leave a Comment

A marble tray of seven cheese crostini's, and endive boats with a block of cheese all topped with walnuts, honey, dried cherries and rosemary. Surrounded by glasses of pink Champaign, rosemary, honey and twinkle lights.

Red Wine Cheddar Crostini & Endive Boats.

These festive appetizers are simple, full of flavour, and perfect for holiday entertaining. They can be prepped and assembled before your guests arrive so you can enjoy the party too!

The flavour of the Bothwell Red Wine Old Cheddar pairs perfectly with the tart cherries, earthy walnuts, sweet honey, and aromatic rosemary. Whether enjoyed with the crunch of a crispy crostini or the freshness of an endive leaf, these appetizers are the perfect start to an evening with friends and family.

A block of cheese with a pile of walnuts, dried cherries and rosemary on top with a sparkly star in the backdrop.

Made with 100% Canadian milk, and infused with red wine, I also like to include this cheese on a charcuterie board to highlight its eye-catching red veins. Add extra toppings to a whole piece of cheese and serve with toasted bread rounds, or apple slices for a tasty treat.

An image of Red-Wine Cheddar Crostini & Endive Boats with a bottle of pink champagne, glasses, a bowl of dried cherries and walnuts.

Head on over to bothwellcheese.com to enter their Holiday Contest in honour of their 85th year producing quality cheeses! (Contest ends December 24th, 2021)

Looking to pick up some Bothwell cheese for your holiday entertaining, stop by their website for a $1.00 off digital coupon.

I have partnered with Bothwell Cheese to develop this festive crostini recipe using their Red Wine Old Cheddar. Opinions in this post are my own.

A marble tray of seven cheese crostinis, and endive boats with a block of cheese all topped with walnuts, honey, dried cherries and rosemary. Surrounded by glasses of pink Champaign, rosemary, honey and twinkle lights.

Red Wine Cheddar Crostini & Endive Boats

These festive appetizers are simple, full of flavour, and perfect for holiday entertaining. They can be prepped and assembled before your guests arrive so you can enjoy the party too!
The flavour of the Bothwell Red Wine Old Cheddar pairs perfectly with the tart cherries, earthy walnuts, sweet honey, and aromatic rosemary. Whether enjoyed with the crunch of a crispy crostini or the freshness of an endive leaf, these appetizers are the perfect start to an evening with friends and family.
Made with 100% Canadian milk, and infused with red wine, I also like to include this cheese on a charcuterie board to highlight its eye-catching red veins. Add extra toppings to a whole piece of cheese and serve with toasted bread rounds, or apple slices for a tasty treat.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Inactive Time 1 hr
Total Time 1 hr 50 mins
Course Appetizer, Snack
Cuisine North American
Servings 24 -30 pieces

Ingredients
  

  • 170 g 6 oz Bothwell Red Wine Old Cheddar Cheese, divided
  • ½ a baguette or ciabatta loaf cut into ½ inch round slices (12 or more slices)
  • 2 endives medium leaves, washed and dried (12 leaves)
  • ½ cup walnut pieces 2 oz
  • ¼ cup dried tart cherries 2 oz
  • 2 tablespoons liquid honey
  • 2 tablespoons rosemary leaves removed from the stem
  • 1 ¼ cup sugar divided

Instructions
 

Make ahead the candied rosemary (2 to 48 hours before using)

  • In a small saucepan, combine the rosemary with 1 cup of cold water.
  • Bring to a boil.
  • Once fully boiling, drain the rosemary through a mesh strainer. Repeat this process two more times.
  • Measure 1 cup of the sugar into the pan and add ½ cup of water, whisk over medium heat until the sugar dissolves.
  • Once the sugar is dissolved add the rosemary leaves and bring the mixture to a boil. Reduce the heat to medium-low. Simmer uncovered, until the rosemary leaves are tender, 12 to 15 minutes. Drain the rosemary leaves and let them cool (about 1 hour).
  • Add the remaining ¼ cup of sugar into a medium bowl and add the rosemary leaves. Toss to coat, separating the leaves as you toss. Once all the rosemary leaves are coated, remove the individual leaves from the sugar and shake off the excess sugar. Store in an airtight container until ready to use.

Prepare the Crostini & Endive Boats

  • Divide the cheese into 2 pieces (approximately 60/40). Grate the smaller piece into a small bowl. Slice the larger piece into the same number of slices as pieces of bread (12+), then cut each slice in half. Set aside.
  • Place the walnut pieces in a small skillet and roast over medium heat until lightly toasted and fragrant, 3 – 5 minutes, tossing occasionally.
  • Toast the bread rounds (in an oven, toaster, toaster oven or grill) until lightly browned.
  • Layer each toasted bread round with one slice (2 halves) of cheese. Sprinkle each endive boat with a spoonful of cheese. Then top each bread round and endive boat with toasted walnuts, dried cherries, a drizzle of honey and finish with a few candied rosemary leaves.
  • Serve and enjoy!
Keyword cheddar, crostini, Endive Boats, festive appetizers, simple appetizers
Tried this recipe?Let us know how it was!

Hope you enjoy my Red Wine Cheddar Crostini & Endive Boats recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine


A marble tray of cheese crostinis and endive boats with a block of cheese all topped with walnuts, honey, dried cherries and rosemary.

Filed Under: Appetizers, Holiday Entertaining Tagged With: appetizers, cheddar, crostini, easy appetizers, endive boats, festive appetizers, red wine cheddar

Spanish Lettuce Wraps

October 29, 2021 by zimmysnook 2 Comments

An outdoor table filled with ingredients for Spanish lettuce wraps laid out, along with two bottles of wine, wine glasses and plates. A finished lettuce wrap is in the forefront.

Spanish Lettuce Wraps

Inspired by the deep flavours of a paella mixta, this deconstructed version is easy to prepare and fun to enjoy, as everyone fills their own lettuce wraps and personalizes the toppings.

Fluffy, vibrant saffron rice, grilled chicken thighs, chorizo & shrimp, with a fresh salsa, topped with chilies & cilantro, finished with a squeeze of lemon and wrapped inside a lettuce leaf, creates the perfect bite for this update to a classic paella.

Looking for a wine pairing? Look no further than Hacienda Lopez de Haro Crianza! This is a superb classical Rioja Crianza and in my humble opinion, it is an absolute steal at its price.

An easy drinking wine that is extremely versatile with food. Delicious paired with roast chicken, pork tenderloin, paella, tapas, or slow roasted meats. We also enjoy a glass (or two), simply with fresh bread and Manchego cheese in front of the fireplace.

This is really a fantastic example of the quality and value that are making Spanish wines so popular!

Looking to pick up a bottle for yourself? Head on over to Wine Online Canada’s original independent online wine shop. Celebrating 17 years bringing amazing wines directly to the homes of Canadians.

Salud!

*** Please enjoy responsibly! ***

Disclosure: I have participated in a paid partnership with Wine Online. Opinions in this post are my own.

An outdoor setting with ingredients for Spanish lettuce wraps laid out, along with two bottles of wine, wine glasses and plates. A finished lettuce wrap is in the forefront.

Spanish Lettuce Wraps

Inspired by the deep flavours of a paella mixta, this deconstructed version is easy to prepare and fun to enjoy, as everyone fills their own lettuce wraps and personalizes the toppings.
Fluffy, vibrant saffron rice, grilled chicken thighs, chorizo & shrimp, with a fresh salsa, topped with chilies & cilantro, finished with a squeeze of lemon and wrapped inside a lettuce leaf, creates the perfect bite for this update to a classic paella.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dinner, Main Course
Cuisine Spanish
Servings 4 -5 people

Ingredients
  

Saffron Rice:

  • ½ teaspoon saffron threads
  • ¼ cup hot water
  • 2 tablespoons extra virgin olive oil
  • ¾ cup diced onion
  • 1 ½ cups basmati rice
  • 3 cups chicken stock no salt added
  • 1 teaspoon salt

Salsa:

  • 1 small green pepper diced
  • 1 small red pepper diced
  • 1 small yellow pepper diced
  • 1 small red onion finely diced
  • 1 jalapeno pepper finely diced
  • 14-16 cherry tomatoes quartered
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

Mixed Grill:

  • 2 teaspoons Spanish paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon granulated garlic
  • ½ teaspoon cayenne pepper
  • 4 chicken thighs boneless, skin-on, flattened (approximately 114g (4 oz)/thigh)
  • 1 Spanish style sausage 320g (12 oz)
  • 14-16 Wild Shrimp 300 g (10 oz) , large size 20/30
  • 2 lemons cut in half

For Serving:

  • 2 Boston or Bib lettuce at least 16 large leaves, leaves separated washed and dried
  • Fresh cilantro leaves
  • Hot sauce or hot chilies in oil
  • Manchego Cheese optional

Instructions
 

Saffron Rice:

  • Soak the basmati rice in cold water for 5 minutes. Drain, then set aside
  • Pour 1/4 cup of hot water into a small bowl. Slightly crumble the saffron threads into the water and let them soak while you prepare the onions.
  • In a large heavy pot, heat the extra virgin olive oil over medium. Add the onion to the pot and sauté for 8-10 minutes, stirring frequently, until the onion is soft and translucent. Add rinsed rice to the pot and sauté for one minute longer, mixing the rice together with the cooked onion.
  • Add chicken stock, salt and saffron water to the pot. Bring to a boil, stir.
  • Cover the pot and reduce heat to low.
  • Let the rice cook for 20 minutes. Turn off the heat, but keep pot covered, and continue to let the rice sit and steam in the covered pot for 10 minutes longer.
  • Fluff the rice with a fork before serving, stirring well to break up the rice and incorporate the cooked onion.

Salsa:

  • Mix all ingredients in a bowl, season with salt and pepper and toss to combine. Cover and set aside until ready to serve.

Mixed Grill:

  • Mix together the paprika, salt, pepper, garlic & cayenne in a small bowl.
  • Skewer the shrimp onto metal skewers (if using wood, soak for 60 minutes before beginning)
  • Place the chicken, sausage and shrimp on a sheet pan and season both sides of the chicken and shrimp (if anything is left in the bowl sprinkle the sausages too). Set aside until the rice has cooked for the 20 minutes.
  • Preheat the grill on medium high heat (450°F -500°F).
  • Place the chicken and sausage on the grill. Cook the for 6-8 minutes until done (internal temperature is 165°F – grilling time may be more or less, depending on the size of the thighs). Remove chicken to and plate, cover with foil. Cook the sausages for another 2-4 minutes until done (internal temperature of 160°F). Place on the plate with the chicken and cover.
  • Add the lemons to the grill, cut side down. Add the shrimp skewers to the grill and cook for 2 minutes, flip and cook for 2 minutes more (until shrimp are cooked through). Remove shrimp and lemons to a plate and cover with foil.
  • Slice the chicken into ½ inch cubes and thinly slice the sausages.
  • Arrange the chicken, sausages, shrimp, rice, salsa, lettuce leaves, hot sauce/chilies, cilantro and lemons onto serving boards or platters and serve.
  • To build the wraps, place a spoonful of rice on a lettuce leaf, add a shrimp, chicken and sausage, top with salsa, hot sauce/chilies, cilantro, then a little squeeze of lemon.
  • This meal pairs perfectly with Hacienda Lopez de Haro Crianza Rioja wine. Salud!

Video

Notes

 
 
Keyword chicken thighs, chorizo, deconstructed paella, lettuce wraps, paella, shrimp
Tried this recipe?Let us know how it was!

Hope you enjoy my Spanish Lettuce Wraps recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Filed Under: Appetizers, Game Day Snacks, Grilling In the Nook, Mains Tagged With: chicken, chorizo, grilled, lettuce wraps, Paella, shrimp, Spanish cuisine

Herbs & Garlic Cheese Jalapeño Biscuits

October 25, 2021 by zimmysnook Leave a Comment

An image of a basket of jalapenos biscuits nestled in a black and white striped tea towel. There is a dish of gravy and a plate of shredded cheese next to this basket.
Herbs & Garlic Cheese Jalapeño Biscuits

These easy Herbs & Garlic Cheese Jalapeño Biscuits are tender, flaky, cheesy, and really tasty! Best part, the cheese already has so much flavour, with oregano, basil, & garlic, that you do not need to add a lot of other ingredients to create these delicious, savoury biscuits.

An image of the ingredients to make Herbs & Garlic Cheese Jalapeño Biscuits
A mixing bowl with dry ingredients with shredded cheese and jalapenos added in.
An image of dough flatten out in a rectangle.
This is an image of the biscuits placed on the baking tray with a jalapeno slice on top
An image of jalapeno biscuits on a sheet pan being brushed with melted butter
A side view of jalapeno biscuits with shredded cheese added

I have partnered with Bothwell Cheese to develop a recipe highlighting Non-GMO Sunny Dog Barkin’ Herbs & Garlic Cheddar as an awesome cheese for baking. Opinions in this post are my own.

An image of a basket of jalapenos biscuits nestled in a black and white striped tea towel. There is a dish of gravy and a plate of shredded cheese next to this basket.

Herbs & Garlic Cheese Jalapeño Biscuits

These easy biscuits are tender, flaky, cheesy, and really tasty! Best part, the cheese already has so much flavour, with oregano, basil, & garlic, that you do not need to add a lot of other ingredients to create these delicious, savoury biscuits.
Please note, I doubled the recipe when these photos were taken.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 23 mins
Total Time 43 mins
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 6

Equipment

  • 2 ¾” round biscuit cutter

Ingredients
  

  • 2 cups all-purpose flour 250g
  • 1 tablespoon baking powder baking powder is good for 6 months once opened
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter very cold 85g, cut into small cubes
  • 2 tablespoons fresh jalapeño peppers seeds removed finely chopped (or to taste)
  • 1 cup Herbs & Garlic Cheddar Cheese shredded (plus ¼ cup more for finishing biscuits)
  • ¾ cup buttermilk very cold (plus 2-3 tbsp more for brushing biscuits)
  • 6-7 thin jalapeño slices
  • 3 tablespoons melted butter

Instructions
 

  • Chill your cubed butter in the freezer for 10-20 minutes before beginning this recipe. (It is ideal that the butter is very cold for light, flaky, buttery biscuits.)
  • Preheat oven to 400F and line a cookie sheet with parchment paper. Set aside.
  • Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
  • Remove your butter from the freezer, add to the flour mixture and stir with a wooden spoon or spatula. Mix the butter until the mixture resembles coarse crumbs.
  • Add buttermilk and stir until combined.
  • Add 1 cup of cheese and 2 tablespoons jalapeños, mix in to combine evenly. (Do not over work the dough. It will appear very crumbly at this point.)
  • Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. (If the dough is too sticky, add flour until it is manageable.)
  • Once the dough has come together, begin folding it in half, over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again. Repeat this step 5-6 times. (Take care to not overwork the dough.)
  • Use your hands (do not use a rolling pin) to flatten the dough to 1″ thick.
  • Lightly dust a 2 ¾” round biscuit cutter with flour.
  • Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet. (Repeat until you have gotten as many biscuits as possible.)
  • Gently re-work the cut scraps of the dough to get another biscuit or two until you have at least 6 biscuits.
  • Ensure the biscuits are placed less than ½" apart on the baking sheet, then brush lightly with 2-3 tablespoons buttermilk and add a jalapeño slice to each biscuit.
  • Bake on the middle rack of the oven for 20 minutes (until tops are beginning to just turn lightly golden brown.)
  • Remove baking sheet from the oven and brush with melted butter, sprinkle lightly with ¼ cup of cheese, then return to the oven for 3 minutes until cheese is melted.
  • Remove from oven, serve warm and enjoy.

Notes

The butter and buttermilk need to be as cold as possible. Freeze the butter before using it and keep the buttermilk in the refrigerator until it is time to add it.
Do not twist your cutter while cutting the biscuits. This can seal the edges of biscuits, limiting them from rising!
Keyword biscuits, easy recipe, fall baking, Jalapeño, savoury biscuits
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & James

Filed Under: Appetizers, Breads & Pastries, Breakfast & Brunch, Meatless, Salads, Sides & Dips Tagged With: biscuits, easy recipe, flaky biscuits, Jalapeno biscuits, savoury biscuits

Ontario Pear & Prosciutto Naan-Pizza

September 27, 2021 by zimmysnook Leave a Comment

This is a top down image of three Ontario Pear & Prosciutto Naan-Pizzas with a pot of honey, rosemary sprigs, Bartlett pairs and glassed of wine on a wooden cutting board.

Ontario Pear & Prosciutto Naan-Pizza

Fresh local pears sautéed in butter with rosemary, layered on naan with marinated onions and creamy Brie, then baked. Finished with a tender ribbon of prosciutto, fresh baby arugula and a drizzle of local smoked honey. Quality local ingredients, simply, yet thoughtfully prepared.

The peak season for pears is from the early fall, through the winter, so it’s a perfect time to whip up some Ontario Pear & Prosciutto Naan-Pizzas. Delicious as an appetizer or light meal. Try pairing with a salad or your favourite bowl of soup.

Disclosure: I have participated in a paid partnership with The Ontario Produce Marketing Association. Opinions in this post are my own.

This is a top down image of three Ontario Pear & Prosciutto Naan-Pizzas with a pot of honey, rosemary sprigs, Bartlett pairs and glassed of wine on a wooden cutting board.

Ontario Pear & Prosciutto Naan-Pizza

Fresh local pears sautéed in butter with rosemary, layered on naan with marinated onions and creamy Brie, then baked. Finished with a tender ribbon of prosciutto, fresh baby arugula and a drizzle of local smoked honey.
Quality local ingredients, simply, but thoughtfully prepared. The peak season for pears is from the early fall, through the winter, so it’s a perfect time to whip up some Ontario Pear& Prosciutto Naan-Pizzas. Delicious as an appetizer or light meal. Try pairing with a salad or your favourite bowl of soup.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 8 mins
Eating time 7 mins
Total Time 35 mins
Course Appetizer, Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 2 Ontario Bartlett Pears halved, seed removed, sliced into 1/4" thick slices
  • 2 tbsp butter
  • 1 sprig of fresh rosemary cut in half
  • 1/2 red onion thinly sliced
  • 1 tbsp rosemary finely chopped
  • salt & pepper
  • 1/2 – 3/4 cup olive oil enough to cover the onions 1/2 – 3/4 cup
  • 4 naan approximately 8" rounds
  • 16 slices of Brie 2" long x 1/4" thick (200-250 g)
  • 4 slices of prosciutto
  • 1 cup arugula
  • smoked honey (or your favourite honey)

Instructions
 

  • Combine the onions and the chopped rosemary in a small bowl, sprinkle with salt & pepper, then pour the olive oil over the onions stir to combine the seasoning and set aside on the counter for at least 30 minutes up to 4 hours.
  • Preheat your pizza oven, grill or oven. (Pizza oven 800°F/425°C, Grill to 450°F/230°C, Oven to 425°F/220°C)
  • In a skillet over medium-low heat, add the rosemary sprigs and butter. Melt the butter and bruise the rosemary with a wooden spoon to bring out the flavour. Cook for 1 minute, then add the pears in a single layer. If your skillet is small you may have to do this in 2 batches. Cook until the pears are just barely beginning to soften, 5-7 minutes flipping once. Remove pears from the skillet to a plate until you are ready to assemble the naan.
  • Brush the top of each naan with a little of the oil mixture from the onions. Add 6-8 onion circles, 4 slices of Brie and 7-8 pear slices to each naan. Cook until the Brie has melted (60-90 seconds in the pizza oven, turning frequently; 6-8 minutes on the grill or in the oven. After closing the grill lid, turn the heat directly under the naan off, so that it doesn’t burn).
  • When the Brie has melted remove naan and finish each with a piece of prosciutto, 1/4 cup of arugula and a drizzle of honey.
  • Serve hot and enjoy!

Video

Notes

 
 
Keyword easy pizza recipe, naan, Ontario Bartlett Pears, pear, pizza, prosciutto
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Filed Under: Appetizers, Breads & Pastries, Mains, Pizza Tagged With: Bartlett Pears, naan, naan pizza, Ontario Pears, pears, pizza

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Made on the @HestanHome gas grill.

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Everything Bagel Bake. A hearty combination of e Everything Bagel Bake. 

A hearty combination of eggs, pancetta, sausages, spinach, provolone, smoked gouda, jalapeños, onions, spices and mini everything bagels.

Easter brunch, served with a simple side salad, strawberries, and mini chocolate Easter eggs!

Recipe available at www.zimmysnook.ca [Link in bio]

Happy Easter! 🐣 

Made in the @HestanCulinary Thomas Keller Insignia 11-inch TITUM Nonstick Sauté Pan in the @HestanHome range.

#HestanAmbassador #HestanProBond #foodblogeats #weekendbrunch #sundaybrunch #brunch #simplerecipes #brunchinspiration #brunchinspo #easterbrunch #imsomartha #tastingtable #instayummy #saveurmag #williamssonoma #nytcooking #lifeandthyme #foodnetwork #tasteofhome #easter #brunchideas #foodporn #homecooking #homecook #bagel #everythingbagel #eggs
A favourite in our house for taco night is #Surfan A favourite in our house for taco night is #SurfandTurf
Reverse seared striploin, grilled shrimp, fresh Pico de Gallo, guacamole, corn & black bean salsa, marinated onions and a few other tasty treats.

Would you go surf 🍤, turf 🥩, earth 🥬🌽🍅 or all of the above? 

#taco #tacos #shrimp #beef #meat #foodblogeats #weeknightdinner #weeknightmeal #dinnerinspiration #dinnerinspo #comfortfoods #imsomartha #thekitchn #whatsonmyplate #getinmybelly #eatwellbewell #eatwellbewell #eatrealfood #lovefood #instafood #yummy #instayum #tastingtable #instayummy #saveurmag #dinnerideas #foodporn #homecooking
Korean BBQ chicken, kimchi fried rice, and yu choy Korean BBQ chicken, kimchi fried rice, and yu choy. All prepared on the grill.
The rice was fried with kimchi, hot & spicy pepperoni, Korean chilies and chives.

I will have a reel with the process posted within the next week.
Have a great night! 

Cooked on my @HestanHome grill

#HestanAmbassador #HestanHome#foodblogeats #weeknightdinner #weeknightmeal #dinnerinspiration #dinnerinspo #comfortfoods #imsomartha #thekitchn #whatsonmyplate #getinmybelly #eatwellbewell #eatwellbewell #eatrealfood #lovefood #instafood #yummy #instayum #grilledchicken #koreanbbqchicken #bbqchicken #kimchifriedrice #tastingtable #instayummy #saveurmag #dinnerideas #foodporn #homecooking
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