Zimmy's Nook

@zimmysnook

Chicken & Poultry

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.

Fiesta Chicken Chili

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A twenty ounce mini lunch crock if filled with a bright and colourful chicken chili and is ready to be transported on a road trip along with a picnic basket.

Fiesta Chicken Chili.

Fresh vegetables, chicken thighs, butter beans and spices combine to create a light, flavourful meal, perfect for a midweek dinner, meal planning for lunches or taking on a road trip.

Use the Crockpot™ Lunch Crock to enjoy a hot lunch at the office or on the road. Add cilantro, jalapeños, guacamole, and tortilla chips to create a Fiesta of flavour out of the simplest of ingredients.

We are proud to have partnered with Crockpot™ as Ambassadors for 2022! However, opinions in this post are always our own.

Ingredients for slow cooker chicken chili with a portable 20 oz Lunch Crock and a copper 3 quart slow cooker.

Elaine and I love to take road trips, and while we are out, stop for picnics on-the-go. The @Crockpot Lunch Crock is ideal for carrying and warming leftovers. We plug it into the power outlet in the back of the car and now we no longer have to pack just sandwiches or charcuterie when hitting the road!

A mini black crockpot lunch crock filled with chilli ready to get the lids put on to take on a road trip.
A woman's hand is dipping a nacho in her mini black portable crockpot on her lap.

The 20oz size is perfect for individual meals, so I can also deliver chili, soup, pasta or even oatmeal to my mom & dad and they can help themselves to a hot meal at their convenience. When mom & dad are done, I just pop the storage container and inner lid into the dishwasher and it’s ready for the next meal delivery or adventure.

Not only is the Crockpot™ Lunch Crock™ Food Warmer convenient, but it is also darn freaking cute! The most difficult part is picking a colour! Check them out for yourself, they are available here on Amazon.

A black, green and pink Crockpot™ Lunch Crocks. They have a handle and two lids.
A twenty ounce mini lunch crock if filled with a bright and colourful chicken chili and is ready to be transported on a road trip along with a picnic basket.

Fiesta Chicken Chili

Fresh vegetables, chicken thighs, butter beans and spices combine to create a light, flavourful meal, perfect for a midweek dinner, meal planning for lunches or taking on a road trip. Use the Crockpot™
Lunch Crock to enjoy a hot lunch at the office or on the road. Add cilantro, jalapeños, guacamole, and tortilla chips to create a Fiesta of flavour out of the simplest of ingredients.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time: 4 or 8 Hours 4 hrs
Total Time 4 hrs 10 mins
Course Dinner, Lunch, Main Course
Cuisine Tex-Mex
Servings 3 – 4 people

Equipment

Ingredients
  

  • 1 ½ cups canned diced tomatoes
  • 1 cup chicken broth
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • 1-2 teaspoons hot sauce to taste
  • 1 red onion diced
  • 1 green pepper chopped
  • 1 red pepper chopped
  • ½ orange pepper chopped
  • 1 jalapeño diced
  • 1 cob of corn kernels removed (or 3/4 cup frozen)
  • 1 ½ pounds skinless boneless, chicken thighs, cut into 1-inch cubes
  • 1 x 14 or 15-ounce can butter beans rinsed and drained

Instructions
 

  • While you prep the vegetables and chicken, add the tomatoes, chicken stock, spices and hot sauce to the Crockpot 3-Quart Manual Slow Cooker. Turn to the Low setting for an 8 hour cook, or the High setting for a 4 hour cook.
  • As you prepare the vegetables and chicken, add them directly to the Crockpot. Finally add the butter beans, stir to combine, and cover.
  • Cook on Low for 8 hours or on High for 4 hours.
  • Serve with cilantro, jalapeño slices, guacamole, lime wedges and tortilla chips.
Keyword Chicken chili, Crockpot Recipe, healthy recipe, meal prep, Slow cooker, Slow cooker chili
Tried this recipe?Let us know how it was!

Hope you enjoy my Fiesta Chicken Chili recipe!

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

You may also like these other Crockpot™ recipes:

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

Herb Roasted Turkey

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A plater of turkey with sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal.

Herb Roasted Turkey.

No, it is not Thanksgiving or Christmas… this is the meal that my dear sweet mother requested for Mother’s Day!

I asked her what meal she considered to be a special treat and she responded, “a roast turkey dinner with mashed potatoes.” Growing up, her family only had turkey at Christmas, and she wished that she could have had it for her May 15th birthday as well. Since mashed potatoes are her favourite food (year-round), they were a must have.

To lighten the meal up from a traditional holiday turkey dinner, we skipped the dressing/stuffing, avoided the cranberry sauce, and freshened up the flavour with five herbs including cilantro.

Sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal.

Watch the process video here

A turkey getting ready to go into the roaster.
Roasted Turkey in a roaster, in the oven.
A golden roasted turkey in a roasting pan in the oven.
A finished turkey in the roasted resting on the oven.
A plater of turkey with sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal.

Herb Roasted Turkey

To lighten the meal up from a traditional holiday turkey dinner, we skipped the dressing/stuffing, avoided the cranberry sauce, and freshened up the flavour with five herbs including cilantro. Sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal. Which my mother gobbled down while smiling from ear to ear!
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs 15 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 8 People

Ingredients
  

Turkey:

  • 1 13-pound whole fresh young turkey, neck & giblets removed and reserved
  • ½ stick unsalted butter slightly softened
  • ¼ cup olive oil
  • 3 tablespoons chopped fresh cilantro or flat leaf parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh chives
  • Salt and freshly ground black pepper
  • 2-3 large carrots cut in half lengthwise
  • 2-3 large stalks celery
  • 3 cups no salt added chicken stock

Turkey neck stock for gravy:

  • 1 Turkey neck
  • 1 tablespoon olive oil
  • 1 carrot cut into 2-inch pieces
  • 1 celery stalk cut into 2 -inch pieces
  • 1 small onion roughly chopped
  • 6 cups of no salt added chicken stock
  • 1 sprig of rosemary
  • 3 to 4 sprigs of thyme
  • 2 bay leaves
  • ½ tablespoon black peppercorns
  • salt

Gravy:

  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 4-5 cups warm turkey neck stock
  • Salt and freshly ground black pepper

Instructions
 

For the turkey:

  • Pat the turkey dry inside and out. Season it liberally with salt. Place on a rack over a sheet pan and place in the fridge uncovered for 12 to 24 hours.
  • Remove the turkey from the refrigerator 30 minutes before roasting.
  • Combine the butter, olive oil, cilantro, sage, rosemary, thyme, and chives in a food processor and process until smooth. Season with pepper.
  • Preheat the oven to 430°F convection roast (or 450°F no convection).
  • Put the 3 cups of the chicken stock in a medium saucepan and keep warm over low heat.
  • Using a wooden spoon or your fingers, gently loosen the skin from the breast of the turkey (careful not to rip the skin). Rub the breast meat (under the skin) with the herb butter mixture (approximately 1.5 tablespoons/breast). Then use the remaining herb butter to rub the entire exterior of the turkey.
  • Place the carrots & celery on the bottom of a large roasting pan. Place the turkey on top of the vegetables, and place in the preheated oven. Roast until lightly golden brown, 30 to 40 minutes.
  • Reduce the heat to 335°F convection roast (or 350°F no convection). Continue roasting, basting with the warm chicken stock every 25 minutes, until an instant-read thermometer inserted in the thigh registers 165°F, about 1½ to 2 hours additional.
  • Remove the turkey from the oven, tent loosely with foil, and let rest 30 minutes before slicing.
  • Note: If you are making the garlic mashed potatoes, put the garlic in the oven the same time as the turkey.

For the turkey neck stock:

  • While the turkey cooks, add the olive oil to medium saucepan and heat over medium high heat. Add the turkey neck and brown both sides (2 to 3 minutes/side). Add the carrots, celery, onions, season with salt, cover and let steam for 3 to 4 minutes. Scrape the turkey neck bits off the bottom of the pan, add the stocks to the pan bring to a boil. Add the rosemary, thyme, bay leaves and peppercorn, lower the heat and let simmer uncovered, over low heat for 60 minutes. Strain and keep the stock warm while you make the gravy. Yields 4 to 5 cups of strained stock.

For the gravy:

  • Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Whisk in the warm turkey neck stock, one cup at a time, stirring frequently for 30 to 60 seconds between cups, until the all the warm stock has been added. Cook until thickened and smooth, about 5 more minutes. Season with salt and pepper.
  • Keep warm until ready to serve.

Video

Keyword Christmas dinner, comfort food, herb roasted, Mother’s Day, roasted turkey, spring turkey, Thanksgiving Turkey
Tried this recipe?Let us know how it was!

Hope you enjoy this Herb Roasted Turkey recipe!

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

You may also like:

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

Cooked in the Hestan Culinary Provisions Stainless Steel Roaster in the Hestan Dual Fuel Range

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

Baked Harissa Spiced Chicken

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A close up image of Baked Harissa Spiced Chicken in a pan.

Baked Harissa Spiced Chicken.

Prepared spice blends are an effortless way to add a ton of flavour to a meal. Like Chinese 5-Spice, Harissa Spice blends are slightly different depending on who is crafting them. But even with slight differences, any Harissa Spice blend will work for this recipe. If you want to make your meal prep even easier, feel free to use a premade paste.

Baked in just 50 minutes, this easy one pan meal is delicious on its own, but equally as good served over rice or potatoes.

Baked Harissa Spiced Chicken - roasting pepper in the oven
Baked Harissa Spiced Chicken is nestled in the pan with vegetables.
Sauce being poured on the baked Harissa Spiced Chicken dish before it goes into the oven.
Baked Harissa Spiced Chicken - pan in oven
A close up image of Baked Harissa Spiced Chicken in a pan.

Baked Harissa Spiced Chicken

Prepared spice blends are an effortless way to add a ton of flavour to a meal. Like Chinese 5-Spice, Harissa Spice blends are slightly different depending on who is crafting them. But even with slight differences, any Harissa Spice blend will work for this recipe. If you want to make your meal prep even easier, feel free to use a premade paste.
Baked in just 50 minutes, this easy one pan meal is delicious on its own, but equally as good served over rice or potatoes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr 5 mins
Optional, marinate chicken for 30 minutes to 4 hrs
Total Time 1 hr 25 mins
Course Dinner, Entree, Main Course
Cuisine Middle Eastern, North African
Servings 4 people

Ingredients
  

  • 1 whole chicken cut into 10 pieces or 8-10 chicken thighs, skin-on, bone-in
  • 4 tablespoons harissa paste, see recipe below (or use store bought)
  • 2 tablespoons smoked honey or honey
  • 2 tablespoons lemon juice zest lemon first and reserve for garnish
  • 2 tablespoons olive oil divided
  • 2 large carrots peeled and cut into chunks
  • 2 medium red onions cut into chunks
  • 2 large celery stalks cut into chunks
  • 1 can can of diced tomatoes (28-ounce)
  • ½ lemon, cut into wedges
  • 16 olives mixed or your favourite variety

For Garnish

  • 2 tablespoons fresh parsley
  • Reserved lemon zest zest of one lemon

Harissa Paste

  • 1 red bell pepper
  • 2 tablespoons harissa spice blend
  • 1 tablespoon paprika
  • 1 clove garlic
  • 1 -2 dried hot chilies* soaked in hot water for 10 minutes (Optional)
  • 2 tablespoons extra virgin olive oil

Instructions
 

Harissa Paste

  • With a rack in the middle position of the oven, turn on the broiler. Use a knife to carefully put a couple of slits in the flesh of the red bell pepper, then place on a baking sheet and broil until the skin has blackened and the flesh is tender. Approximately 12-15 minutes, rotating the pepper every 3 minutes.
  • Once cooked place the pepper in a bowl and cover with a plate or plastic wrap. When the pepper is cool enough to manage, remove the skin and seeds.
  • In a food processor combine all the harissa paste ingredients and blend everything until it forms a thick paste. Yields: 4 – 5 tablespoons

Baked Harissa Spiced Chicken

  • Preheat the oven to 375°F.
  • In a bowl or food processor, mix the harissa paste, honey, lemon juice and 1 tablespoon of olive oil. Set aside.
  • Add the tomatoes to a 5-Quart Sauté Pan. Sprinkle the carrots, onions, and celery over the sauce, then nestle the chicken in with the vegetables. Pour the harissa-honey mixture over the chicken, then brush to evenly cover the chicken. Nestle the lemon wedges beside the chicken and vegetables.
  • Bake in the oven for 40-50 minutes. Halfway through baking, spoon some of the liquid from the bottom of the dish over the chicken and scatter the olives throughout the pan. Begin checking to see if the chicken is done at 40 minutes. Internally temperature should be 163-165°F. When temperature is reached, turn the oven to broil and broil for 3 to 5 minutes until the skin of the chicken begins to brown.
  • Remove from the oven, sprinkle with the fresh parsley and lemon zest and serve.

Notes

Harissa Paste:
  • Choose chilies that suit your spice preference. I normally have Chile Pequin or Chile De Arbol on hand but for less heat try an Ancho Chile or Guajillo Chile
 
Baked Harissa Spiced Chicken:
  • To divide chicken into 10 pieces, separate the thighs from the drumsticks, cut each breast in half crossways and leave the wings whole. Ask your butcher to do this step.
  • If you have time, pour the harissa-honey mixture over the chicken pieces, and toss to coat. Marinate for 30 minutes to 4 hours.
Keyword chicken recipe, easy chicken recipe, Harissa, one pan meal, spicy chicken recipes
Tried this recipe?Let us know how it was!

Hope you enjoy this Baked Harissa Spiced Chicken 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

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

Cooked in the Hestan Duel Fuel Range using the Hestan Culinary Professional Clad Stainless Steel 5-Qt Sauté Pan.

Baked Harissa Spiced Chicken Baked Harissa Spiced Chicken ingredients and pan ready to go.
Baked Harissa Spiced Chicken - Range Broil detail

Cashew Pesto Grilled Chicken

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A sheet pan with a grilled pesto spatchcocked chicken, charred broccolini, grilled peppers & onions and fried pierogi with onions.

Cashew Pesto Grilled Chicken.

Spatchcocked, then grilled. Coated with a layer of the pesto about 15 minutes before removing the chicken from the grill. Served with charred broccolini, grilled peppers & onions and fried pierogi with onions.

A sheet pan with a grilled pesto spatchcocked chicken, charred broccolini, grilled peppers & onions and fried pierogi with onions.

Cashew Pesto Grilled Chicken

Spatchcocked, then grilled. Coated with a layer of the pesto about 15 minutes before removing the chicken from the grill. Served with charred broccolini, grilled peppers & onions and fried pierogi with onions.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dinner, Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1 whole chicken spatchcocked
  • Salt and pepper
  • Paprika

Cashew Pesto

  • 3 medium garlic cloves
  • ½ cup raw cashews
  • ½ cup grated Parmesan cheese
  • 1 ½ cups coarsely chopped fresh basil
  • Zest of one lemon
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • ½ cup olive oil plus more as needed

Instructions
 

  • Spatchcock the chicken and season with salt, pepper and paprika.
  • Place the chicken on the grill and cook with the lid closed. (If your grill is prone to flair-ups, turn off a burner and create an indirect cooking zone to avoid charring the chicken.)
  • Cook for 45-50 minutes (at approximately 425°F)… first 35 minutes with the skin up and then 10-15 minutes skin down. Turn (not flip) the chicken every 10 minutes, so that it cooks evenly.
  • While the chicken cooks, make the Cashew Pesto. Add all ingredients except the olive oil to a food processor and chop well. Add the oil and blend to combine. Taste, season with salt or lemon juice if required. Add more olive oil until preferred consistency.
  • When the chicken reaches an internal temperature of 160°F (about 50 minutes), flip the chicken skin side up and brush liberally with pesto.
  • Cook for another 10 minutes. Remove to a cutting board, tent with foil, and let rest 10 minutes before serving.
  • Serve with more pesto for dipping.
  • And while you are out there, grill some veggies, lemons and potatoes or pierogi!

Video

Keyword cashew pesto, Pesto, Spatchcock chicken
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 commenet box below.

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

Grilled on the Hestan 36″ freestanding Grill using the Hestan 11″ NanoBond skillet.

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



Spicy Peruvian Chicken Drumsticks with Creamy Green Sauce

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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.

Air Fryer Chicken with Buttermilk Waffles

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Air Fryer Chicken with Buttermilk Waffles plated with coleslaw

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!

Crispy on the outside, moist tender and juicy on the inside… what more do I have to say?

Oh, it is also a healthier option than the deep-fried version!

Aplate and platter of waffles and chicken.

Buttermilk Waffles – recipe here

Fresh homemade waffles are an absolute treat for breakfast, brunch (Air Fryer Chicken with Buttermilk Waffles), 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.

Air Fryer Chicken with Buttermilk Waffles plated with coleslaw

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!
Crispy on the outside, moist tender and juicy on the inside… what more do I have to say? Oh, it is also a healthier option than the deep-fried version!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Brunch, Lunch, Main Course
Cuisine American
Servings 4

Ingredients
  

For the marinade

  • 4 chicken thighs
  • 4 chicken drumsticks
  • 2 cups buttermilk
  • 2 tablespoons hot sauce
  • 3 springs of fresh thyme
  • 1 teaspoon black pepper

For the breading

  • 1 cup flour
  • ½ cup corn starch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • Olive oil

Make ahead

Instructions
 

  • Place the chicken and marinade ingredients in a resealable bag, squeeze out excess air, seal the bag and shake to combine. Marinate for 4 to 24 hours.
  • In a shallow bowl or small baking tray, whisk the flour, corn starch, and spices together.
  • Remove the chicken pieces directly from the bag and dredge in the flour mixture. Once each piece is completely coated, place on a cooling rack and let rest for 15 minutes.
  • Preheat the air fryer to 380F.
  • Generously spray (or dab with a brush) the chicken all over with oil. It is important to coat all the breading to create a crispy crust.
  • Place the 4 chicken thighs in the preheated air fryer, leaving space between the thighs.
  • Set the air fryer to 380F for 24 minutes and start. After 12 minutes, flip the chicken and lightly spray the other side with oil. Continue cooking for 10-12 minutes or until the chicken is golden and the internal temperature reaches 165°. Remove the thighs to a cooling rack
  • Repeat the process with the chicken drumsticks.
  • While the drumsticks rest on the cooling rack, reheat the thighs for 3-4 minutes in the air fryer then serve hot with the waffles.

Video

Notes

Buttermilk Waffle recipe is available on www.zimmysnook.ca
Keyword air fryer recipe, buttermilk waffles, chicken and waffles, chicken recipe, easy chicken recipe, healthier option, healthy recipe
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)

Winter Cobb Salad

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A top down image of a colourful & deconstructed winter cobb salad.

Winter Cobb Salad

I can never decide if a Cobb salad is, a meal that eats like a salad or a salad that eats like a meal? But whichever it is, it is always delicious!

This winter version made with local eggs, squash, beets, apples, greenhouse tomatoes, chicken, and bacon, then finished a maple-Dijon dressing is the ideal comfort meal to warm the soul, fill the tummy and brighten a chilly winter day.

The ingredients for a winter cobb salad.

In less than a hour you can create this protein packed & comforting winter meal!

Three strips of bacon in a pan
Place the chicken, skin side down into the bacon fat in the hot skillet
Place the chicken & squash into the oven and bake.
Using a slotted spoon, gently lower the eggs into the boiling water.
Drizzling salad dressing over a colourful winter cobb salad

It was a pleasure to create this recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

A top down image of a colourful winter cobb salad

Winter Cobb Salad

I can never decide if a Cobb salad is, a meal that eats like a salad or a salad that eats like a meal? But whichever it is, it is always delicious! This winter version made with local eggs, squash, beets, apples, greenhouse tomatoes, chicken, and bacon, then finished a maple-Dijon dressing is the ideal comfort meal to warm the soul, fill the tummy and brighten a chilly winter day.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dinner, Lunch, Main Course, Salad
Cuisine American
Servings 2 people

Ingredients
  

Dressing

  • 1 tablespoon pure maple syrup
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • ½ tablespoon apple cider vinegar
  • ¼ teaspoon sea salt

Salad

  • ½ small red onion thinly sliced
  • 2 tablespoons olive oil enough to cover onions
  • Salt and ground black pepper to taste
  • 2 slices of bacon
  • 2 chicken thighs bone-in, skin-on, 5.5 – 6 oz per thigh, uncooked
  • 9 ounces butternut squash cut into 1/2-inch cubes (about 2 cups)
  • 2 large eggs
  • 4 cups kale washed, stems removed, chopped
  • 1 roasted beet cut into small cubes (purchased already roasted or roast at home)
  • ½ apple sliced (honey crisp or your favourite apple)
  • 2 small tomatoes sliced (different coloured heirlooms, or tomatoes on the vine)
  • ½ avocado sliced (optional)
  • 2 ounces stilton cheese or other blue cheese

For Garnish

  • 1 tablespoon chives chopped
  • 2 tablespoons pomegranate arils optional
  • 2 tablespoons roasted pistachios

Instructions
 

Dressing

  • In a small mason jar combine maple syrup, olive oil, mustard, vinegar, and salt. Shake well to combine. Set aside.
  • Marinated onions – In a very small bowl or ramekin, combine the onions, olive oil and a sprinkle of salt and pepper. Let sit on the counter for 1 – 24 hours. This will soften the taste of the onions. (When done the leftover olive oil is flavoured and perfect for frying tomorrow mornings eggs!)

Salad

  • Season the chicken with salt and pepper. Set aside.
  • Preheat oven to 400°F.
  • Place an 11-inch (oven safe) skillet over medium heat and cook the bacon to your desired doneness.
  • Remove the bacon to a plate and set aside.
  • Place the chicken, skin side down into the bacon fat in the hot skillet, then cook for 5-6 minutes over medium heat.
  • Remove the skillet from the heat and add the squash. Toss the squash cubes in the chicken and bacon fat renderings. Flip the chicken over and spread the squash out in one layer (if your skillet is not oven proof, transfer the chicken, squash, and any liquid to a baking sheet). Place the chicken & squash into the oven and bake for 25 minutes, gently flipping the squash occasionally. Cook until the chicken reaches an internal temperature of 165 degrees F, and the squash is tender and lightly caramelized. Remove from the oven cover until ready to serve.
  • While the chicken cooks, bring a small pot of water to a light rolling boil. Using a slotted spoon, gently lower the eggs into the water and cook for 8 minutes. Remove the eggs to a bowl of ice water to cool. Once the eggs have cooled enough to manage, peel the eggs, and cut them into halves or quarters.
  • Pile the kale onto a shallow serving platter (or two plates). Arrange piles of the eggs, squash, bacon, avocado, apple, beets, tomatoes, and cheese. Remove the bone from the chicken thigh by pulling it out from the underside, then slice the chicken into 3 or 4 slices or leave whole thighs, bone-in.
  • Serve with chives, pomegranate arils, pistachios.
  • Drizzle dressing over the salad and enjoy!
Keyword Cobb Salad, egg recipes, eggs, healthy salad recipes, Winter produce, Winter Salad
Tried this recipe?Let us know how it was!

Hope you enjoy this Winter Cobb Salad 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

Lemon-Rosemary Chicken Pizza

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A top down image of a lemon-rosemary chicken pizza topped with strips of Comte cheese.

Lemon-Rosemary Chicken Pizza

This may look like an Italian pizza, but the taste profile is unmistakably French. The brightness of the lemon and rosemary are not lost under the earthiness and complexity of the Camembert & Comté cheeses.

Layered with simple tomato sauce, baby spinach, zucchini, red onions, roasted garlic, lemon-rosemary chicken, and camembert, then baked. Finished with lemon zest and ribbons of Comté cheese.

This flavourful pizza pairs beautifully with Plan Pegau. A medium bodied red wine with loads of cherry fruit, light peppery notes, and a touch of Châteauneuf funk.

If you have yet to try Plan Pegau, it has loads of character and personality, and offers a true and loud echo of the flavor and style of Domaine du Pegau Châteauneuf-du-Pape. Best enjoyed slightly chilled at 17°C.

An image of a lit OONI oven with three bottles of Plan Pegau chilling on ice.
A bowl of marinated chicken strips.
An image of a skillet over a stove cooking chicken.
An image of a stretched out pizza dough.
A pizza on a peel, ready to go into the preheated pizza oven.
A top down image of a lemon-rosemary chicken pizza topped with strips of Comte cheese.

Getting a bottle for yourself, could not be more convenient! Just visit www.wineonline.ca , Canada’s original independent online wine shop. They are celebrating 17 years bringing amazing wines directly to the homes of Canadians.

*** Please enjoy responsibly! ***

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

A top down image of a lemon-rosemary chicken pizza topped with strips of Comte cheese.

Lemon-Rosemary Chicken, Camembert, Comte, Pizza

This may look like an Italian pizza, but the taste profile is unmistakably French. The brightness of the lemon and rosemary are not lost under the earthiness and complexity of the Camembert & Comté cheeses.
This flavourful pizza pairs beautifully with Plan Pegau. A medium bodied red wine with loads of cherry fruit, light peppery notes, and a touch of Châteauneuf funk.
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Dinner, Main Course
Cuisine French, Italian
Servings 4

Equipment

  • Pizza Oven (optional) or pizza stone for the oven.
  • Two glass containers with tight fitting lid.
  • Pizza Peel

Ingredients
  

  • 700 g ball of pizza dough divided into 2 x 350 g balls keep in lightly oiled glass containers with tight fitting lid.

Lemon Rosemary Chicken:

  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh rosemary
  • 1  tablespoon Dijon mustard
  • 1  tablespoon lemon juice
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon kosher salt
  • 340 g chicken breast, sliced into bite sized strips (12 oz )

Sauce:

  • 1½ cup crushed tomatoes or passata
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 teaspoon dried oregano

Toppings:

  • 1½ cup packed baby spinach leaves about 40 leaves
  • 1 head of garlic roasted
  • 100 g of zucchini 20 – 24 very thin slices
  • ½ small red onion sliced very thin
  • 150 g Camembert thinly sliced
  • Zest of one lemon
  • 80 g Comte cheese shaved strips

Instructions
 

  • Preheat the oven to 400°F
  • Remove the pizza dough from the fridge 60 minutes before you plan to use it to allow it to come to room temperature.
  • Cut head of garlic, about ¼ inch from the top, to expose the tops of the cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with olive oil; season with salt and pepper. Fold up all sides of the foil and cover tightly.
  • Place on a small sheet pan in the oven and roast until cloves are golden brown and tender, about 40-50 minutes. Set aside until ready to top the pizzas.
  • In medium sized bowl, add garlic, oil, rosemary, Dijon, lemon juice, salt & pepper, whisk to combine. Add chicken pieces and toss to coat. Let marinade for 10-15 minutes.
  • Mix all sauce ingredients in a small bowl and set aside.
  • Heat a large skillet over medium high heat. Add marinated chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Remove to plate and set aside.
  • If using a pizza oven, preheat the centre of the stone to between 850°F – 900°F. Cook time about 90 seconds.
  • If using an oven, place a pizza stone on the lowest rack of your cold oven and preheat to 450°F. The stone will require 15-20 minutes longer to come to temperature than your oven. Cook time 12-16 minutes.
  • When the cooking source has preheated, place one dough ball on a floured work surface and work with your hands to stretch to approximately an 11” (28cm) circle. Alternatively, use a rolling pin to roll out an 11” circle (do not stress, it doesn’t need to be a perfect circle!) The dough should not be sticky so continue to dust with flour while you stretch it out.
  • Place the stretched dough on a pizza peel, dusted with flour (or the back of a sheet pan that has been dusted with flour). Work quickly now to place the toppings on the pizza. Also, do not overload the pizza or it will stick to the peel (or sheet pan).
  • Begin with a layer of tomato sauce, half the spinach, half the chicken, dollops of half the garlic, half the zucchini, half the onions, half the camembert.

TO COOK:

  • Pizza oven – slide the pizza into the hot oven as far away from the live flame as possible. As the edges begin to rise, rotate the pizza ¼ turn. Continue to turn every 10 to 20 seconds until the pizza crust is cooked through and the toppings are hot. Total cook time approximately 90 seconds.
  • Oven – slide the pizza onto the hot pizza stone. Cook the pizza until the crust is cooked through and the toppings are hot, carefully rotating the pizza/stone 3 to 4 times while it cooks. Total cook time 10-14 minutes.
  • When to pizza is cooked, zest ½ a lemon over the pizza and finish with 40 g of Comte, thinly peeled (using a vegetable peeler) over the entire pizza.
  • Serve and enjoy!

Video

Notes

COOK’S TIP:
If cooking the pizza in the oven, it is often easier to bake the dough prior to adding toppings. To do this, add the dough to the hot stone and cook for 4-6 minutes until the dough begins to rise and brown on the edges. Remove the dough to the peel (or sheet pan). Let the dough cool for a few minutes, shaking it occasionally so it does not stick. Then proceed to add the toppings and finish the cooking process.
Keyword chicken pizza, chicken recipe, easy pizza recipe, pizza
Tried this recipe?Let us know how it was!

Hope you enjoy this Lemon-Rosemary Chicken Pizza 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)

Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce

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A top down image of two cooked turkey breasts on a skillet with herbs and cranberries. Broccolini, carrots, gravy, buns, cranberry sauce, wine glasses and florals surround this skillet.

Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce

A turkey breast (or two) is the perfect way to prepare a traditional turkey dinner for a smaller holiday gathering… but once you try this moist, tender, flavour packed turkey with subtle notes of smokiness, paired with the bold, bright, refreshing flavours of the ginger-jalapeno-cranberry sauce, you will not be waiting for a special occasion to make it again!

Wood-fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce Ingredients layed out beside the Ooni Karu 16
Rubbing the turkey breast with butter under the skin.
Charring jalapeños directly on the coals
Ginger and cranberries are added into the pot.

This preparation is perfect for a Sunday dinner with leftovers for weekday lunches OR the ultimate “gameday” sandwiches when the gang gathers to cheer on the home team!

A beautiful golden turkey breast coming out a flaming Ooni oven.

While the turkey rests, I suggest charring carrots & broccolini in the turkey drippings on the grizzler plate, completely optional, but why waste a hot oven and the turkey drippings?

Roasted carrots on the Ooni grizzler pan in a flaming hot Ooni wood oven.
Roasted broccolini on the Ooni grizzler pan in a flaming hot Ooni wood oven.

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

A top down image of two cooked turkey breasts on a skillet with herbs and cranberries. Broccolini, carrots, gravy, buns, cranberry sauce, wine glasses and florals surround this skillet.

Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce

A turkey breast (or 2) is the perfect way to prepare a traditional turkey dinner for a smaller holiday gathering… but once you try this moist, tender, flavour packed turkey with subtle notes of smokiness, paired with the bold, bright, refreshing flavours of the ginger-jalapeno-cranberry sauce, you will not be waiting for a special occasion to make it again! This preparation is perfect for a Sunday dinner with leftovers for weekday lunches OR the ultimate “gameday” sandwiches when the gang gathers to cheer on the home team!
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 40 mins
Course Dinner, Main Course
Cuisine American
Servings 4 -6 People

Ingredients
  

  • 2 split turkey breasts bone in, skin on, approximately 1 lb 12 oz for each breast (3 ½ pounds total)
  • Salt and freshly ground pepper

Cranberry Sauce

  • 2 large jalapeños charred, seeds removed, and finely diced
  • 1 cup sugar
  • 1 tablespoon white balsamic vinegar
  • ½ teaspoon salt
  • 1 tablespoons sage finely chopped
  • ½ cup water
  • 1 tablespoon grated ginger
  • 1 12-ounce package fresh or frozen cranberries (3 cups)

Butter Mixture

  • 3 tablespoons unsalted butter melted
  • 1 tablespoon chopped fresh sage.
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper

Serving Suggestions

  • Charred carrots and broccolini
  • Soft dinner rolls
  • Warm gravy homemade or your favourite store bought

Instructions
 

  • Remove turkey breasts from packaging, pat dry with a paper towel, season with salt and pepper, place breasts skin side up on a rack over a sheet pan and refrigerate uncovered while you make the cranberry sauce and butter mixture.
  • Preheat the Ooni Karu 16 oven to 450°F (I use a combination of lump charcoal & hardwood to maintain the heat and add layers of flavour).
  • While the charcoal heats up, place the jalapeños directly on the burning wood/charcoal and char the jalapeños completely. 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 sugar, jalapeños, white balsamic vinegar, salt, and sage 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 ginger 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
  • Place butter, sage, rosemary, 1 teaspoon each salt & pepper in a small bowl, stir to blend.
  • Using your fingers, gently separate turkey skin from flesh. Pour 1/3 of butter mixture underneath the skin of each breast and massage in the butter. Pour half the remaining mixture over the skin of each breast and gently rub it all over. Set aside at room temperature.
  • When the oven has reached 450°F, place the Ooni Dual-Sided Grizzler Plate in the oven, ridge side up, and heat for 5 minutes.
  • Open the rear fuel hatch and the glass door and let the oven cool down to about 425°F. Place the turkey breasts on the grizzler plate, as close to the front of the pan as possible and insert into the oven. Close the glass door but leave the fuel hatch open. Cook for 10 to 15 minutes, rotating each breast front to back once.
  • When the temperature drops to around 350°F, close the fuel hatch and cook until the internal temperature reaches 158-160°F. Approximately 50 – 60 minutes longer.
  • Add fuel as required to maintain a temperature near 350°F. If the oven gets too hot, open the fuel hatch and glass door to control temperature.
  • If the skin is browning too much cover with foil.
  • When internal temperature is reached, remove breasts to a platter or tray, cover with foil and place a towel over the foil. Let rest 15-20 minutes before carving (internal temperature will rise to 165°F, while the breasts rest.)
  • While the turkey rests, I suggest charring carrots & broccolini in the turkey drippings on the grizzler plate (completely optional, but why waste a hot oven and the turkey drippings?)
  • Add fuel to begin bringing the oven back up to 425°F. Place thin carrots (or sliced carrots) on grizzler pan, season with salt, pepper, plus a splash of olive oil, and cook for 15 minutes, until lightly charred and slightly softened (note, the carrots will still have a bit of a bite, they are charred, not roasted). Remove carrots to a plate and cover tightly with foil to keep warm. Add the broccolini (cutting any thick pieces in to thinner strips) to the grizzler plate, season with salt, pepper, plus a splash of olive oil and place if the oven. Add another piece of wood and char the broccolini for 5 minutes turning once. Remove broccolini to a plate and cover tightly with foil to keep warm while you carve the turkey.
  • Serve sliced turkey breast with ginger-jalapeño-cranberry sauce and enjoy!
Keyword Cranberry Sauce recipe, Thanksgiving, Thanksgiving Turkey, Turkey recipe, Wood-fired Turkey
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

A top down image of two cooked turkey breasts on a skillet with herbs and cranberries. Broccolini, carrots, gravy, buns, cranberry sauce, wine glasses and florals surround this skillet.
Roasting broccolini in my Ooni Karu 16 pizza oven on a beautiful evening.

For this Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce recipe, I used the Ooni Dual Sided Grizzler Plate, and my Ooni Karu 16 Multi-Fuel Pizza Oven.

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