Zimmy's Nook

@zimmysnook

Boards & Trays

Grilled Chicken Skewers

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A pan with four chicken and vegetable skewers on top of a stack of large pitas. Served with rice, tzatziki, chopped cucumber, tomatoes and onions.

Grilled Chicken Skewers

Chicken skewers, with plenty of veggies, rice, pita & tzatziki is my summer go-to recipe for a quick and delicious meal! My simple marinade includes these basics – fresh garlic, rosemary, oregano, zest of a lemon, Dijon mustard, white balsamic and olive oil.

Watch the process video here

A close up of four chicken skewers on pita.
A pan with four chicken and vegetable skewers on top of a stack of large pitas. Served with rice, tzatziki, chopped cucumber, tomatoes and onions.

Grilled Chicken Skewers

Chicken skewers, with plenty of veggies, rice, pita & tzatziki is my summer go-to recipe for a quick and delicious meal! My simple marinade includes these basics – fresh garlic, rosemary, oregano, zest of a lemon, Dijon mustard, white balsamic and olive oil.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Marinade for 2-12 hours 2 hrs
Total Time 2 hrs 35 mins
Course Dinner, Entree, Game Day Snack, Lunch, Main Course
Cuisine North American
Servings 4 -6 Skewers

Ingredients
  

  • 24 oz chicken thighs boneless/skinless, cut into 20-24 cubes (makes 4-6 skewers)

Simple Chicken Marinade

  • 4 garlic cloves chopped
  • 1 rosemary sprig leaves removed, chopped
  • 1 teaspoon dried oregano
  • Zest of 1 lemon
  • 1 tablespoon Dijon mustard
  • 3 tablespoons white balsamic vinegar
  • ¼ cup olive oil

Instructions
 

  • Add all the ingredients except the olive oil to a mini food processor and blend to combine. With the food processor on, slowly add olive oil until combined.
  • Pour marinade over chicken pieces and toss until the thighs are well coated.
  • Cover, and refrigerate for 2-12 hours.
  • Skewer with your favourite veggies and grill over medium heat until chicken is lightly charred and cooked through. 10-15 minutes, turning four times. Cook time varies with size of chicken pieces.

Video

Keyword grilled chicken recipe, grilled chicken skewers, healthy recipe, simple chicken marinade, simple marinade
Tried this recipe?Let us know how it was!

Hope you enjoy this Grilled Chicken Skewers recipe!

We would love to here from you, please leave us your feedback or questions in the comment box below.

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

Skewers were grilled on my 36″ Hestan freestanding Grill. Proud Hestan Ambassador. Opinions in this post are my own.

Niçoise Salad with Oven Roasted Coho Salmon

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A large platter of a salmon Niçoise salad. Five pieces of salmon are centered in the platter and are surrounded by various vegetables, eggs and pickles.

Niçoise inspired salad with oven roasted Coho salmon. The salmon was surrounded with asparagus, potatoes, cucumbers, celery, red onions, tomatoes, pickles, olives and hard boiled quail eggs.

Served with a dressing of white balsamic, Dijon, honey, s&p and olive oil.

A close up of the salmon on a large platter of Niçoise salad.
On the top of a range is a pot boiling potatoes and a sheet pan with a portioned coho salmon ready to get roasted.
A sheet pan of portioned marinated coho salmon.

Watch the salmon bake and sizzle here

Niçoise Salad with Oven Roasted Coho Salmon: Frequently Asked Questions (FAQ)

Can I pan sear the salmon instead of roasting?

Yes, you sure can! I have two other Niçoise Salad recipes where I’ve pan seared the salmon.

A large platter of a salmon Niçoise salad. Five pieces of salmon are centered in the platter and are surrounded by various vegetables, eggs and pickles.

Niçoise Salad with Oven Roasted Coho Salmon

Niçoise inspired salad with oven roasted coho salmon. The salmon was surrounded with asparagus, potatoes, cucumbers, celery, red onions, tomatoes, pickles, olives and hard boiled quail eggs.
Served with a dressing of white balsamic, Dijon, honey, s&p and olive oil.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Resting Time 20 mins
Total Time 1 hr 10 mins
Course Brunch, Dinner, Dressing, Entree, Lunch, Main Course, Salad
Cuisine French
Servings 4 -5 People

Ingredients
  

Salmon

  • 1 lemon zested and juiced
  • 1 tablespoon Dijon mustard
  • 1 garlic clove minced
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 1 1.5 to 2-pound skin-on coho salmon fillet one inch thick, divided into 4 to 5 equal pieces

Salad Dressing

  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup good olive oil

Suggested Salad Ingredients:

  • 16 baby potatoes boiled, cut in half. While warm, lightly tossed in olive oil, salt, pepper, and a splash of white balsamic vinegar.
  • 8-10 hard boiled quail eggs halved (or 4 large chicken eggs)
  • 12-16 asparagus spears or 20-24 green beans blanched in boiling water for 2-3 minutes, removed to an ice water bath.
  • 20 cherry tomatoes halved
  • 2 stalks of celery sliced
  • 2 mini cucumbers sliced (or 1/3 of an English cucumber)
  • 2 mini dill pickles quartered into spears
  • ¼ cup assorted olives
  • 8-10 large lettuce leaves romaine or frisée
  • ½ red onion marinated optional
  • Lemon wedges

Instructions
 

Salad Dressing

  • In a small bowl whisk together the vinegar, mustard, honey, salt, and pepper. Then slowly whisk in the olive oil to thicken the dressing. Set aside until ready to serve.

Salmon

  • Preheat the oven to 400°F convection roast (or 425°F conventional bake)
  • In a small bowl, whisk together the lemon zest, juice, Dijon, garlic, olive oil and season with salt & pepper.
  • Place the salmon pieces on a sheet pan that has been lined with parchment paper. Pour the marinade over the salmon and let sit at room temperature for 10 minutes.
  • Place the salmon in the oven and cook for 10 to 12 minutes, until it is just cooked through.
  • Remove from the oven and let it rest for 10-20 minutes.
  • Serve on a platter surrounded by a selection of your favourite greens, vegetables, pickles, olives, hard boiled eggs, and salad dressing.

Notes

Watch the salmon bake and sizzle here
Keyword Coho Salmon recipe, roasted salmon, Salad Niçoise, Salmon salad
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

Cooked on/in the Hestan Dual Fuel Range using the Hestan Culinary 4-Qt NanoBond Saucepan.

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

Loaded Hummus with Air Fryer Harissa Sausage Balls

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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

Sheet Pan Apples, Fennel and Hot Sausages

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A sheet pan with roasted apples, fennel, onions and sausages.

Sheet Pan Apples, Fennel and Hot Sausages.

Treat your family to a delicious, sheet pan dinner featuring fresh, local, in-season apples.

Apples, fennel, and sausages are ideal accompaniments for each other, balancing sweet with spicy. The best of their flavours is even intensified as they roast, creating the ultimate in simple, satisfying comfort food.

This recipe was created in partnership with The Ontario Produce Marketing Association. Opinions in this post are always my own.

Ingredients are laid out for this recipe.

Ontario Apples

I love cooking with Ontario Apples, which rank among the best in the world, due to the amazing growing conditions. The three Great Lakes moderate temperatures, creating warm sunny days and cool nights, ideal for the growth of these tasty wonders of nature. And thanks to cold storage, Ontario Apple Growers can supply us with fresh crisp Ontario apples from September through March. With a few of the twenty varieties grown here, available right up until July! To keep the crunch in your Ontario apples at home, store them in perforated plastic bags in your refrigerator crisper. Cold, humid storage ensures that apples maintain their crispness, juicy texture, and full flavour.

I grew up with the adage “An apple a day keeps the doctor away!” And the research suggests that eating apples may assist with reducing the risk of heart disease, cancer, stroke, asthma, and even Alzheimer’s.

So, next time you are in the grocery store, pick up some Ontario apples. For the good of our local economy and your health!

Place the potato slices in a single layer on a parchment lined baking sheet.
Toss together apples, onions, thyme, 2 tablespoons of olive oil, garlic, lemon zest, ½ salt and 1 teaspoon black pepper. Mix the apple mixture with the fennel and potatoes.
Spread out into a single layer on the baking sheet. Nestle the sausages into the mixture.
A sheet pan coming out of the oven.
A sheet pan with roasted apples, fennel, onions and sausages.

Sheet Pan Apples, Fennel and Hot Sausages

Treat your family to a delicious, sheet pan dinner featuring fresh, local, in season apples.
Apples, fennel, and sausages are ideal accompaniments for each other, balancing sweet with spicy. The best of their flavours is even intensified as they roast, creating the ultimate in simple, satisfying comfort food.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Dinner, Entree, Main Course
Cuisine American, Italian
Servings 4

Ingredients
  

  • 550 g 20 oz fingerling potatoes, washed
  • 1 fennel bulb 510g (18 oz), stalks cut off, outer layer removed, bulb halved lengthwise and cut 2.5cm (1-inch) wedges – fennel fronds washed, dried, and reserved for garnish.
  • 4 x 227g Ontario Honeycrisp Apples (8 oz) cut into 2.5cm (1-inch) wedges
  • 400g -600g hot bambino sausages (14-21 oz)
  • 2 x 285g red onions (10 oz) cut into 2.5cm (1-inch) wedges
  • 6-8 thyme sprigs
  • 5 tablespoons extra-virgin olive oil divided
  • ½ tablespoon freshly squeezed lemon juice
  • 1 tablespoon coarsely chopped garlic
  • 1 tablespoon lemon zest
  • 1 teaspoon kosher salt divided
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • ½ cup chopped fresh flat-leaf parsley for garnish (optional)

Instructions
 

  • Preheat oven to 425°F, with a rack in the middle position.
  • Add potatoes to a saucepan, cover with 2.5cm (1-inch) of cold water, add ½ teaspoon salt. Bring the water to a boil. Reduce heat to medium, cover the pot with a lid and cook for 10 minutes. Drain potatoes in a colander and cool.
  • When the potatoes are cool enough to manage, slice into 1.25cm (1/2-inch) ovals. Toss the potato slices with 1 tablespoon of olive oil, ½ teaspoon of salt, paprika and cayenne.
  • Place the potato slices in a single layer on a parchment lined baking sheet.
  • Toss the fennel wedges with 1 tablespoon of olive oil and the lemon juice. Then place in a single layer alongside the potatoes.
  • Place the baking sheet in the oven and cook for 15 minutes, flipping once.
  • Toss together apples, onions, thyme, 2 tablespoons of olive oil, garlic, lemon zest, ½ salt and 1 teaspoon black pepper. Mix the apple mixture with the fennel and potatoes. Spread out into a single layer on the baking sheet. Cook for 10 minutes.
  • Nestle the sausages into the mixture. Roast until sausage is cooked through, and the apples are just tender, about 15-20 minutes, flipping 2-3 times.
  • Sprinkle with fennel fronds and/or parsley and serve.

Video

Notes

Notes:
Use a large enough baking sheet that the mixture can be spread out in a single layer (or use two smaller sheets).
Substitute larger sausages if bambino sausages are not available.
Other apple varieties work great in this recipe too. Try Ambrosia, Cortland, Idared, Macintosh or Northern Spy.
Keyword apple recipe, apples, roasted apples, sheet pan dinner
Tried this recipe?Let us know how it was!

Hope you enjoy this Sheet Pan Apples, Fennel and Hot Sausages 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!

Buttermilk Waffles

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A platter of waffles served with fresh berries, cara cara oranges, thick cut bacon, fried eggs and local maple syrup.

Fresh homemade waffles are an absolute treat for breakfast, brunch (Air Fryer Chicken with Buttermilk Waffles), or even dessert! Simply served with syrup or on a platter with fresh berries, cara cara oranges, thick cut bacon, fried eggs and local maple syrup. These waffles are sure to please the young and the young at heart.

I don’t make them often, so when I do, I make a double batch. They freeze really well, so just pop a couple in the toaster for a super quick breakfast.

A platter of waffles and chicken being platted.

Air Fryer Chicken with Buttermilk Waffles – Recipe here

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!

Buttermilk waffles served with fresh berries, cara cara oranges, thick cut bacon, fried eggs and local maple syrup.

Buttermilk Waffles

Fresh homemade waffles are an absolute treat for breakfast, brunch, or even dessert! Simply served with syrup or loaded with fresh fruit, these waffles are sure to please the young and the young at heart.
Make extra to freeze, then pop a couple in the toaster for a super quick breakfast.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Inactive time 30 mins
Total Time 55 mins
Course Breakfast, Brunch
Cuisine French
Servings 12 -14 people

Equipment

  • 1 Waffle Maker
  • 1 Electric hand or stand mixer

Ingredients
  

  • 3 large eggs separated‬‬
  • 1¾ cup buttermilk‬‬
  • ½ cup no salt butter, melted‬‬ (1 stick)‬‬
  • ½ teaspoon pure vanilla extract‬‬
  • 1¾ cups flour‬‬
  • 1½ teaspoon baking powder‬‬
  • 1 teaspoon baking soda‬‬
  • ½ teaspoon salt‬‬
  • ⅓ cup sugar‬‬

Instructions
 

  • ‪‪Chill a stainless-steel bowl and the whisk attachment of a hand blender in the freezer.
  • Preheat waffle iron on medium high heat.
  • ‪In a bowl, whisk together the flour, baking powder, baking soda,‬ salt, and sugar.
  • ‪In a large bowl, whisk the egg yolks, then add in the buttermilk, butter and vanilla, whisk well to combine.
  • Add the‬ flour mixture, a little at a time, to the egg mixture and continue whisking until the batter is smooth.
  • ‪Remove the bowl and whisk from the freezer and add the egg whites to the bowl. Using an electric hand mixer, whisk on high until the egg whites form stiff peaks. Then, using a rubber spatula, gently fold in the egg whites into the batter. Cover the batter with plastic wrap and let sit at room temperature for 30 minutes.
  • Lightly spray or brush the waffle iron with oil. Then spoon batter into the middle of each well of the waffle iron and close‬ the lid.
  • Cook the waffle‬ until golden brown and slightly crisp, about 4-5 minutes.
  • Remove the waffles to a cooling rack placed on a baking sheet and keep warm in a 200F oven.
  • Repeat process: oil, batter, cook… until all the batter is done.

Notes

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! Recipe available on www.zimmysnook.ca
Keyword buttermilk waffles, chicken and waffles, dessert, egg recipes, freeze well, maple syrup, waffles
Tried this recipe?Let us know how it was!

Hope you enjoy my Buttermilk Waffle 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)

Grimm’s Original Bavarian Smokie Tacos

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A top down image of a very colourful tray of Bavarian Smokie tacos. Along with the four made up tacos there is a bowl of shredded cheese, a bowl of corn & black bean salsa, a bowl of guacamole, tortillas, sliced grilled sausages, limes, chopped tomatoes and shredded lettuce.

Grimm’s Original Bavarian Smokie Tacos

What’s better than grilled Grimm’s Original Bavarian Smokies? How about tacos made with Grimm’s Original Bavarian Smokies, wrapped inside Grimm’s Wheat & Corn Tortillas, then smothered in spicy guacamole and layered with a fresh corn & black bean salsa!

I love tacos, and these have easily become one of my all-time favourites, thanks to the flavour-packed sausages! Hope you get the chance to try them!

Ingredients laid out to make Grimm’s Original Bavarian Smokie Tacos
Flaming Sausages on the grill
Sliced sausages on the grill
Sliced sausages and tortillas on the grill

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

A top down image of a very colourful tray of Bavarian Smokie tacos. Along with the four made up tacos there is a bowl of shredded cheese, a bowl of corn & black bean salsa, a bowl of guacamole, tortillas, sliced grilled sausages, limes, chopped tomatoes and shredded lettuce.

Grimm’s Original Bavarian Smokie Tacos

What’s better than grilled Grimm’s Original Bavarian Smokies? How about tacos made with Grimm’s Original Bavarian Smokies, wrapped inside Grimm’s Wheat & Corn Tortillas, then smothered in spicy guacamole and layered with a fresh corn & black bean salsa!
I love tacos, and these have easily become one of my all-time favourites, thanks to the flavour-packed sausages! Hope you get the chance to try them!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Entree, Game Day Snack, Main Course
Cuisine Mexican
Servings 4 -6 People

Ingredients
  

Suggested toppings

  • 10-12 cherry tomatoes quartered
  • ¼ iceberg lettuce shredded
  • ¼ purple cabbage shredded
  • Handful of cilantro chopped or picked leaves
  • Sour cream
  • Thinly sliced jalapeños
  • Hot sauce
  • Tortilla chips for eating with the guacamole & salsa

Instructions
 

  • Preheat grill to medium-high heat.
  • Grill the smokies over direct heat for 10-12 minutes, until nicely charred. Remove to cutting board until cooled enough to handle.
  • Turn the heat under the griddle (or large high-heat resistant skillet) onto medium. As the griddle/skillet begins to warm, add the olive oil and warm for 1-2 minutes. Next add the onions and the pinch of salt, stir to combine, cook slowly (adjusting heat as required) until the onions are soft, golden, and slightly browned in spots, about 8-10 minutes.
  • While the onions cook, slice the cooled smokies into thin slices on the diagonal. When the onions are just about done, add the sliced smokies in with the onions, then add the chilli powder, the lime zest & juice, stir to combine. Raise the heat to medium-high and cook, stirring occasionally until the lime juice has evaporated and the smokies look moist, but crispy for 5-8 minutes.
  • Serve hot smokies immediately with warm tortillas, the corn & black bean salsa, guacamole, and all the toppings. Have fun building your own tacos with any or all, of the delicious ingredients.

Notes

Servings: 12 tacos, 4-6 people
Keyword Bavarian Smokies, grilled, sausages, tacos
Tried this recipe?Let us know how it was!

Hope you enjoy these Grimm’s Original Bavarian Smokie Tacos! 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

Grilled Ontario Beef Summer Salad with Mustard Vinaigrette

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A bright and colourful grilled beef salad. Ribbons of medium rare beef are place in the middle of the tray and is surrounded by stack/piles of fresh vegetables, salad dressing and blue cheese.

Grilled Ontario Beef Summer Salad with Mustard Vinaigrette

Sunny summer afternoons/evenings enjoyed outdoors around the grill are a favourite with our family. A drink in hand, great conversation and a few laughs while we enjoy fresh local ingredients for dinner. This super fresh salad is a favourite for Elaine and me because we can prepare everything in advance, allowing us the opportunity to sit and relax too! The Ontario Beef striploins can be cooked ahead and served at room temperature or cooked just before mealtime and served warm. As the salad is so fresh, I remove the fat from the steaks to keep the beef lean and light as well!

Ingredients
Steaks
  • 2 Ontario Beef Striploin Steaks, fat cap removed, 4 cm thick (1 1/2”). Steaks should weigh approximately 454g (16 oz) with fat and 340g (12 oz)with fat removed.
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
Steak Board Sauce
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoons finely chopped fresh thyme
  • 2 small garlic cloves, minced
  • Kosher salt to taste
  • Freshly ground black pepper to taste
Vinaigrette
  • 1 large garlic clove, minced
  • 1 small shallot, minced
  • 1 large egg yolk
  • 2 tablespoons Dijon mustard
  • Zest of 1/2 lemon
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons white balsamic vinegar
  • 1/2 cup canola oil
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Pepper
Salad
  • 1 head of Boston lettuce (living lettuce preferred), leaves separated and cleaned
  • 2 small red endive, leaves separated and cleaned
  • 1/2 a large red onion, thinly sliced and marinated*
  • 340 g (12 oz) multicoloured cherry/grape tomatoes, halved or quartered
  • 6 radishes, thinly sliced
  • 170 g (6 oz) sugar snap peas, trimmed and halved if large
  • 2-3 small celery stalks, sliced on a diagonal
  • 9-10 mini cucumbers, halved (or 2 Persian cucumbers, thinly sliced)
  • 12 thin asparagus spears, cut into 3-inch pieces, blanched in boiling water for 3 minutes, then transferred to an ice bath to cool
  • 1 cup frozen corn kernels (peaches & cream preferred), blanched in boiling water for 3 minutes, then transferred to an ice bath to cool
  • 115 g (4 oz) Gorgonzola (or other creamy blue cheese)
  • Maldon salt
  • Freshly ground pepper
Preparation
Season the steaks

Mix steak spices together in a small dish. Remove steaks from fridge, season with spice blend on both sides let sit at room temperature for 20 minutes.

Prepare board sauce

Place all ingredients on a board and using a knife, chop to blend and combine. Spread board sauce evenly across the board and set aside until steaks are done.

Make the vinaigrette

In a food processor, combine the first 7 ingredients with 1 tablespoon of water. With the machine on, drizzle in both oils until incorporated. For a thinner vinaigrette, stir in another tablespoon of water. Season with salt and pepper.

Preheat the grill

Heat grill on high

Prepare the vegetables

Clean and cut vegetables

Prepare the steaks

Place steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.

Flip steaks and continue to grill 4 to 5 minutes for medium-rare (internal temp. of 135 °F), 6 to 7 minutes for medium (140°F) or 8 to 10 minutes for medium-well (150°F).

Place steaks directly on board sauce and let rest 5 minutes before slicing.

Slice meat thinly across the grain, turning each slice in the board dressing to coat, then serve.

Medium rare slices of Ontario beef on a wood (bark still on the edges) board. The beef is resting in a board sauce and will be added to this grilled beef salad.
Assemble the salad

On a large platter, lay out the lettuce, then add piles of the other ingredients. Season with salt and pepper. Serve with a bowl or jar of the vinaigrette.

Total: 40 mins
Serves: 4-6

Want to learn more about the different cuts of beef that could also be used in fresh summer meals, check out the Ontario Beef website: https://www.ontbeef.ca/buying-beef/cuts-of-beef/

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

A bright and colourful grilled beef salad. Ribbons of medium rare beef are place in the middle of the tray and is surrounded by stack/piles of fresh vegetables, salad dressing and blue cheese. My arm is reaching in and I'm wearing a grey top with the Ontario Beef logo on the arm.

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

In addition to this Grilled Ontario Beef Summer Salad with Mustard Vinaigrette recipe, you can find more of my favourite Ontario Beef recipes here.

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

Ontario Apples & Cheese Board (+ Apple Salsa with Cilantro)

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A large round board filled with cheese and apple pairings. This board is surrounded by a beautiful variety of apples.

Ontario Apples & Cheese Board

Just because we can’t enjoy sampling Ontario Apples at the grocery store, doesn’t mean you can’t sample and try a taste testing at home! Adding apples to a cheese or charcuterie board is great option because the delicious (& healthy) slices act as the perfect crunchy cracker for cheese, meats and dips!

We have paired 4 Ontario Apple Growers varieties from with four cheeses plus a 4 Apple Salsa with Cilantro to make a delicious cheese board!

Ambrosia with brie

Let’s start with one of my personal favourites the Ambrosia. It’s crisp, juicy and light on the acid. Try pairing Ambrosia apples with Brie for a delicious treat. We love adding Ambrosia apples to a charcuterie or cheese board because they resist browning and stay fresh and crisp!

A close up image of an apple and cheese board, featuring slices of brie and apple circles.
McIntosh with smoked habanero

Now an apple we grew up with, the McIntosh. Mildly tart, juicy but it sweetens as it ripens. McIntosh are great with flavorful cheeses like this smoked habanero cheese. McIntosh apples are really delicious in savory preparations, we love adding them to a pizza.

A close up image of an apple and cheese board, featuring slices of smoked habanero cheese and semi-circles of apples.
Honeycrisp with blue

Onto the Honeycrisp, they are sweet, juicy and crisp! The Honeycrisp is the perfect compliment for blue cheese. The crisp bright flavour of the Honeycrisp makes it a favourite to add to coleslaw as a perfect side to grilled meals.

A close up image of an apple and cheese board, featuring a wedge of blue chees and semi-circles of apples.
Gala with cheddar

Finishing up with the Gala, they are sweet, fragrant and crisp! Gala apples are delicious on a skewer with cheddar. The Gala’s sweet flavor becomes milder when cooked making them a perfect addition to curry dishes!

A close up image of an apple and cheese board, featuring a wedge of cheddar cheese and skewers of cheese and apples.
4 Apple Salsa with Cilantro

A light, fresh and flavorful salsa to serve on a cheese or charcuterie board. Also delicious served with pork or fish. 

Ingredients
  • 1/2 large apple (x4), cored and small diced, of each: Ambrosia, McIntosh, Honeycrisp, Gala
  • 1/3 cup red bell pepper, seeded and small diced
  • 1/3 cup orange (or yellow) bell pepper, seeded and small diced
  • 1/3 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 1 jalapeño, seeded and finely diced
  • 1/4 cup white balsamic vinegar (or substitute lime juice)
  • 1 tsp. honey
  • salt and pepper to taste
Preparation

In a bowl, mix together the balsamic, honey and a sprinkle of salt & pepper. Stir to combine, then add the onions and toss to coat. Let the onions sit in the vinegar for 10-15 minutes.

Next add the 4 varieties of diced apples to the bowl and toss. Mix until the apples are well coated in the vinegar (this will slow down the browning process).

Mix in the bell peppers, cilantro, and jalapeño, then toss to combine. Taste and adjust seasoning if required. Use immediately or cover tightly and store in the refrigerator for up to 2 hours.

Salsa Prep Time: 20 mins | Total Time: 20 mins | Yields: 3 cups (approximately)
A close up image of an apple and cheese board, featuring a bowl of apple salsa.

Adding apples to a cheese or charcuterie board is great option because the delicious (& healthy) slices act as the perfect crunchy cracker for cheese, meats and dips!

Ontario apples rank among the best in the world. The amazing growing conditions are due to the 3 great lakes moderating temperatures, creating warm sunny days and cool nights to create these tasty wonders of nature.

Care and handling. To keep the crunch in Ontario apples, store them in perforated plastic bags in your refrigerator crisper. Cold, humid storage ensures that apples maintain their crispness, juicy texture and full flavour.

Latest health related apple research indicates that apples may reduce the risk of: neuro-degenerative diseases such as Alzheimer’s Disease, heart disease and high cholesterol, breast cancer, colon cancer, prostate cancer and chronic obstructive pulmonary disease (COPD)

TIP: Eat an apple 15 minutes before your biggest meal. The apple is filled with fibre and water, which will make you feel satiated sooner. As a result you will end up consuming fewer calories.

We encourage you to try an apple and cheese board at home and sample the amazing variety of flavours of Ontario Apples! Be creative, have fun with the family and create your own! 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

Disclosure: I have participated in a paid partnership with Ontario Apple Growers.  Opinions in this post are my own.

Asian Inspired Roasted Chicken Thighs

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At top down image of glazed and roasted Chicken Thighs with mushrooms and vegetables on the side.

Asian Inspired Roasted Chicken Thighs.

This sticky, slightly sweet & spicy glazed chicken dish is sure to be a hit with the entire family. I use thighs because they are my favourite part of the chicken for tender flavourful meat… and I have finally converted Elaine to join me on the dark (meat) side!

When cooking thighs, I always make extra to share with family, then use a few on salads or grain bowls for lunch the next day!

Ingredients
  • 14-16 chicken thighs (bone-in and skin on)
  • 2/3 cup rice wine vinegar
  • ½ cup soy sauce
  • 6 tablespoons smoked honey
  • 4 tablespoons brown sugar
  • 4 tablespoons roasted sesame oil
  • 2 tablespoons of hot chili sauce
  • 8 cloves garlic, crushed
  • 3 teaspoon crushed fresh ginger (grated on a fine grater)
  • Zest & juice of a small lime
  • Fresh cilantro – finely chopped

OPTIONAL

  • 10 -12 mushrooms, halved
  • More lime zest for plating
Preparation

Preheat oven to 410°F convection roast (or 425°F bake)

Pat chicken dry with a paper towel and set aside.

Combine vinegar, soy sauce, honey, brown sugar, sesame oil, chili sauce, garlic, ginger, lime zest & juice together in a saucepan over medium heat. Bring to a slow boil; reduce heat to low and allow to simmer for about 10 minutes, stirring occasionally, until sauce thickens. Remove from heat and allow to cool for a few minutes.

Line a large baking sheet with parchment paper (I do this so the skin will not stick to the pan, but the parchment must be removed before broiling or it will burn.) If using mushrooms, place in a small bowl with 1 tablespoon of sauce, toss to combine. Place chicken thighs on parchment lined pan and pour 1/2 of the sauce mixture over the chicken, toss until chicken evenly covered.

Place the chicken skin side down, and roast for 30 minutes.

Flip thighs skin side up, brush chicken skin with 2 tablespoons of reserved sauce (add mushrooms if using) and continue to roast until skin begins to brown. (about another 15 minutes).

Remove sheet pan from oven, turn oven to broil, then carefully remove parchment, leaving chicken skin side up and mushrooms and drippings on tray. Place tray into lower 3rd of oven and cook until the skin is a deep golden colour (about 5 minutes). Watch this part carefully as oven broilers cook at different intensity and you do not want to burn the chicken!

An image taken in a kitchen with the range open with a sheet pan of roasted chicken inside and a tray of colourful roasted vegetables on the top.
This recipe was made in my Hestan Dual Fuel Range.

Allow chicken to rest for 10 minutes before serving. Sprinkle with chopped cilantro (and lime zest if using). Serve with roasted or steamed vegetables, and remaining sauce.

A very colourful sheet pan of roasted vegetables and glazed chicken thighs.

Hope you enjoyed my Asian Inspired Roasted Chicken Thighs recipe! I would love to hear your feedback in the “comment box” below and don’t forget to tag @zimmysnook if you post yours on Instagram!

Have a delicious day!

James (aka Zimmy)

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

Game Day (Porch Drop-Off) Board

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A top down image of Zimmy's Antipasto Sandwiches, Crispy and Sticky Chicken Wings (+extra sauce for dipping), pretzels & mustard, chips, pickle spears, peanuts, Smoked Parmesan Herb Popcorn, and a few beverages in a wooden tray ready for delivery.

Game day (porch drop-off) board

Looks like we won’t be hosting or attending a Super Bowl party again this year, but no reason why we can’t cheer on virtually with friends.

Perhaps you too can assemble a Game Day Porch Drop-off Board like this one for a deserving friend or family.

  • Zimmy’s Antipasto Sandwiches (recipe below)
  • Crispy and Sticky Chicken Wings recipe here (+extra sauce for dipping)
  • Pretzels & mustard
  • Chips
  • Pickle spears
  • Peanuts in the shell
  • Smoked Parmesan Herb Popcorn recipe here
  • and a few beverages
An assortment of game day snacks on a tray.

Game day (porch drop-off) board – Zimmy’s Antipasto Sandwiches

Game day sandwiches that are better than the halftime show!
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Lunch, Snack
Cuisine Italian
Servings 3 people

Ingredients
  

  • 3 large thin buns if you can’t find thin, cut a slice from the middle and discard or hollow out the soft centre of the bun
  • ½ cup spicy hummus
  • 6 slices marble cheddar
  • 6 slices aged provolone cheese
  • 6 slices prosciutto
  • 6 slices oven roasted turkey breast
  • 6 slices dry-cured coppa
  • 3 large fire roasted peppers in brine halved lengthwise
  • 1 red onion sliced and marinated
  • 1½ cups blend of hearty lettuce
  • 3 dill pickles thinly sliced lengthwise
  • Optional – hot mustard or yellow mustard

Instructions
 

To make the sandwiches

  • Slice the buns in half horizontally.
  • Spread the hummus equally between the 3 bottom buns.
  • Dividing everything by three, layer the lettuce, marble cheese, turkey, red peppers, coppa, onions, provolone, prosciutto, pickles, if using mustard spread it on the top bun, then put the lid on the sandwich.
    This shows the stages of the layering of the antipasto on the sandwiches
  • Cut in half and put into paper sandwich bags or secure with wooden picks.

Notes

Delicious at room temperature or heated on a panini press.
Keyword Antipasto Skewers, game day food, game day snacks, sandwiches, superbowl food
Tried this recipe?Let us know how it was!

Crispy and Sticky Chicken Wings – Recipe

A sheet pan filled lined with chicken wings and two dips.

Smoked Parmesan Herb Popcorn – Recipe

Two popcorn containers: one top down, and one is on it side with popcorn falling out.

Hope you enjoy my Zimmy’s Antipasto Sandwich recipe and these game day snack ideas! 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