Zimmy's Nook

@zimmysnook

Chicken & Poultry

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.

It was 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 1 vote
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.
    Three strips of bacon in a pan
  • 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.
    Place the chicken, skin side down into the bacon fat in the hot skillet
  • 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.
    Place the chicken & squash into the oven and bake.
  • 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.
    Using a slotted spoon, gently lower the eggs into the boiling water.
  • 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!
    Drizzling salad dressing over a colourful winter cobb salad
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.
Chilling the wine and preheating OONI pizza oven.

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
    An image of a lit OONI oven with three bottles of Plan Pegau chilling on ice.
  • 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.
    A bowl of marinated chicken strips.
  • 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.
    An image of a skillet over a stove cooking chicken.
  • 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.
    An image of a stretched out pizza dough.
  • 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.
    A pizza on a peel, ready to go into the oven

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.
    A pizza on a peel, ready to go into the preheated pizza oven.
  • 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!

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

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!

Wood Oven Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce Ingredients layed out beside the Ooni Karu 16

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).
    Ooni Karu 16 sitting on an Ooni table on a beautiful day.
  • 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.
    Charring jalapeños directly on the coals
  • 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.
    Dissolving the sugar, jalapeños, white balsamic vinegar, salt, sage and water in a pot.
  • Add ginger and cranberries, increase heat to medium-high and bring to a boil.
    Ginger and cranberries are added into the pot.
  • 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
    Ginger-Jalapeño-Cranberry Sauce in a glass bowl.
  • 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.
    Rubbing the turkey breast with butter under the skin.
  • 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.
    A flaming Ooni oven with the turkey breast covered with foil so it doesn't burn.
  • 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.)
    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.
  • 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.
    Roasted broccolini on the Ooni grizzler pan in a flaming hot Ooni wood oven.
  • 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)

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.

Mexican Inspired Corn Chowder

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A top down image of corn chowder in a pot and in two separate bowls. Two husks of corn, jalapenos, tortillas, shredded cheese, limes and spoons are all layed out on this table.

Mexican Inspired Corn Chowder

It’s like taco night in a bowl! This flavourful, filling and straightforward recipe is sure to be a winner with the entire family!

A base of olive oil, onion, bell peppers, garlic, corn, diced tomatoes, jalapeños, chicken broth, chili powder, smoked paprika, S&P, black beans, grilled chicken thighs, topped with shredded cheddar, cilantro, & avocado.

Mexican Inspired Corn Chowder

It’s like taco night in a bowl! This flavourful, filling and straightforward recipe is sure to be a winner with the entire family!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course, Soup
Cuisine Mexican
Servings 6

Ingredients
  

  • 6 boneless/skinless chicken thighs (approx. 18 oz/510 g)
  • chicken seasoning – mix together 1 teaspoon each: chili powder, paprika, granulated onion, granulated garlic, salt, pepper
  • 5 tablespoons olive oil (75 mil)
  • 1 medium yellow onion, chopped (1½ cups)
  • 1 large red bell pepper, chopped (1½ cups)
  • 4 cloves garlic, minced
  • 5 tablespoons all-purpose flour
  • 3 cups whole milk (710 ml)
  • 3 cups chicken broth, no salt added (710 ml)
  • 1 can diced tomatoes 13½ oz/398 ml)
  • 3 cobs of corn, cooked, kernels removed (approx. 3 cups) Note: if it’s not fresh corn season, substitute 3 cups off frozen corn.
  • 3 jalapeños, seeded and membranes removed, finely diced
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons ancho chili powder
  • Salt and freshly ground black pepper
  • 1 can black beans, drained and rinsed (13½ oz/398 ml)
  • 1½ cups shredded cheddar
  • ⅓ cup chopped cilantro

For Serving

  • 1 avocado, diced
  • Shredded cheese
  • chopped cilantro
  • sliced jalapeños
  • lime wedges
  • hot sauce
  • tortilla chips

Instructions
 

  • Season the chicken with the seasoning mix and set aside.
  • Heat the oil in a large pot over medium heat.
  • Add onions, bell pepper and sauté until softened, about 8 minutes. Add garlic, sauté 1 minute longer. Add in flour, sauté 1 minute more. 
  • While whisking pour in milk and chicken broth. Stir in tomatoes, corn, jalapeños, cumin, chili powder and season with salt and pepper.
  • Bring mixture to a light boil stirring frequently. Reduce heat to low and simmer for 20-25 minutes.
  • While the soup simmers, preheat the grill (or griddle pan) on medium high heat.
  • Place the chicken thighs on the grill (pan) and cook for 4 minutes. Flip and cook for 4 minutes more. Remove the chicken to a plate cover tightly with foil and let rest for 10 minutes.
  • Next, cut chicken into bite sized cubes.
  • Once the soup has simmered, stir in black beans and warm through. Stir in chicken and resting juices and cook for 1-2 minutes. Remove from heat, then stir in the cheese and cilantro.
  • Serve warm with avocado, more cheese, cilantro, jalapeño slices, lime wedges, hot sauce and tortilla chips.
Keyword corn chowder
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)

This corn chowder was made and served in my stunning Hestan CopperBond Induction Copper 4-Quart Saucepan and cooked on our equally gorgeous Hestan Dual Fuel Range in Pacific Blue.

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

The G.O.A.T. Breakfast Burger

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My GOAT breakfast burger starts with a bagel, a turkey, fennel sausage and goat cheese burger, smashed avocado, sliced tomatoes, more goat cheese, a fried egg and arugula.

The G.O.A.T. Breakfast Burger.

It’s the Greatest Of All Time Breakfast Burger made with Celebrity Garlic & Herb Goat’s Milk Cheese. A fresh bagel a runny yolk, goat cheese patties topped with goat cheese, what could be better for breakfast, lunch or dinner? O-M-G Oh My Goat Cheese!

Ingredients
  • 3 oz (85 g) Celebrity Garlic & Herb Goat’s Milk Cheese, divided
  • 8 oz (227 g) lean ground turkey
  • 1 fennel sausage, casing removed & crumbled (approx. 4.5 oz/125 g)
  • 3 tablespoons panko breadcrumbs
  • 3 tablespoons olive oil, divided
  • 2 eggs
  • 1 tomato, thinly sliced
  • 1 avocado, mashed (cover & refrigerate until ready to use, add a squeeze of lime juice if you have to keep from browning)
  • Handful of arugula
  • Sprinkle of chilli flakes
  • 2 fresh bagels (flavours of your choice)
Preparation

Begin, by dividing the goat cheese into a 2 oz portion and a 1 oz portion. Slice the 2 oz portion into thin slices (6 or 8 equal slices), set aside.

Sliced goat cheese with ground turkey and sausage in the background.

Crumble the 1 oz portion into a mixing bowl. Then add the turkey, sausage and panko.

Mix with your hands to combine. Divide the mixture into 2 equal portions and form into patties.

Two goat cheese breakfast burgers.

Heat a griddle or 12” skillet over medium heat until the surface temperature reaches approximately 375°F (about 4-5 minutes for a skillet, or 8-10 for a heavy griddle).

Add 1 1/2 tablespoons of olive oil to the cooking surface, heat for 30-40 seconds the add the patties.

Cook the patties until the first side has a good sear 4-5 minutes, then flip and cook for 4-5 minutes more. At this point, whichever side of each burger has a greater sear, flip so it is facing up. Add an equal number of Goat Cheese slices to the top of each patty (3 or 4) and move both patties to the side.

Two turkey burgers with slices of goat cheese on a skillet with two bubbling fried eggs.

On the open side of the griddle or skillet, add the remaining 1 1/2 tablespoons of olive oil, heat for 30 seconds. Add the cracked eggs into the open side. If using a skillet indoors, turn to heat to low, cover the skillet and cook until the eggs are done to your liking (1 1/2 – 2 minutes for a runny yolk). If using a griddle on the grill, add the eggs, close the lid and turn off the grill. Cook until the eggs are done to your liking (1 1/2 – 2 minutes for a runny yolk).

Cut the bagels in half. On the bottom half, spread the smashed avocado, sprinkle with chilli flakes, layer tomato slices, add the cooked patties, fried egg, and finish with a pile of arugula. Put the top half of the bagel on and enjoy!

Tow of my GOAT breakfast burger starts with a bagel, a turkey, fennel sausage and goat cheese burger, smashed avocado, sliced tomatoes, more goat cheese, a fried egg and arugula.
My GOAT breakfast burger starts with a bagel, a turkey, fennel sausage and goat cheese burger, smashed avocado, sliced tomatoes, more goat cheese, a fried egg dripping and arugula.

Prep time: 15 min
Cook time: 12 min
Serves: 2

Hope you enjoy The G.O.A.T. Breakfast Burger 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 G.O.A.T. Breakfast Burgers were made on my Hestan grill using their incredible griddle plate.

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

Grilled (Top Rack) Lemon-Oregano Chicken

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An oval platter with four grilled lemon-oregano chicken breasts, a bowl of sauce and a village salad. Four wine glasses surround this platter.

Grilled lemon, oregano, garlic chicken served with a village salad. It is one of our all-time favourites and tonight I think it tasted better than ever because it feels like forever since we’ve made it!

Ingredients
  • 4-6 chicken breasts, skin on, bone-in
  • 1/4 cup fresh lemon juice
  • 1/4 cup finely chopped fresh oregano
  • 4 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup olive oil
  • 1-2 lemons, cut into, 1/3 inch thick, slices
Preparation

In a mini food processor, blend together lemon juice, oregano, garlic, salt, pepper, then slowly add oil while the processor is running to make the sauce.

Place the breasts in a baking dish or resealable bag and add 1 tablespoon of sauce for each breast. Brush or rub the sauce to coat each piece. Place chicken in the fridge (covered) for 30-60 minutes. Reserve the rest of the sauce for serving.

Four raw chicken breasts marinating in a tray.

Starting with a clean grill; preheat all burners on medium (medium-high) heat. Adjust heat to reach approximately 400°F.

Marinating chicken breasts are ready to go on the grill.

Arrange chicken breasts, bone side down (skin up), on top rack of grill.

Four chicken breasts just placed on the top rack of the grill.

Cook, with the lid closed, changing positions of the breasts twice, until cooked through, about 40 minutes (this will vary based on size and thickness of breasts, as well as actual temperature of grill). Remove chicken from the grill, when the internal temperature reaches 160-162°F.

Transfer chicken to a plate, pour a little sauce over each breast, loosely cover with foil, rest for 5-10 minutes. Internal temperature with rise to 165°F while resting.

Grill lemon slices, until grill marks appear, about 2-3 minutes/side. Serve each breast with 1-2 lemon slices and remaining sauce.

A close up of four grilled lemon-oregano chicken breasts with a bowl of sauce.

Cook’s note: I find cooking chicken on the upper rack (of a clean grill), takes the stress of flares up away. The occasional flame will add a little char and flavour. Also, the heat from the top of the grill will brown and crisp up the skin. However, if the skin doesn’t brown in your grill, put the breasts skin side down on the lower rack for 3-4 minutes, until desired colour is attained.

Also delicious using chicken legs! Cook legs to 165°-167°F, before removing from grill.

  • Prep Time: 10 Mins
  • Cook Time: 35-45 Mins
  • Total Time: less than 1 hour
  • Serves: 4-6

Hope you enjoy my Grilled Lemon-Oregano 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

Cooked on my gorgeous Hestan 36″ gas grill in Pacific Fog. Proud Hestan Ambassador. Opinions in this post are my own.

Wine Can Cornish Hens

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Four wine can Cornish hens are placed on a skillet on a grill. Two wine glasses (one white, one red) are in the background.

Wine Can Cornish Hens.

Marinated with Calabrese peppers, cilantro, parsley, garlic, Dijon, lemon zest and juice, salt and pepper and olive oil.

I cooked two hens on Pinot Grigio cans and 2 two on Shiraz cans to see if there was a difference in flavour… both Elaine and I agreed there was! We enjoyed the Pinot Grigio more with this marinade.

Ingredients
  • 3 Calabrese peppers in oil
  • 2 tablespoons of the flavoured oil
  • 3 garlic cloves, minced
  • 1/2 cup parsley leaves
  • 1/2 cilantro leaves and tender stems
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon Dijon mustard
  • Zest of one lemon
  • Juice of one lemon
  • 1/2 cup of olive oil
  • 4 cans (each 250 mL) white wine (Pinot Grigio)
  • 4 Cornish hens, 1 1/2 lbs (680 g) each (remove neck from cavity)
Preparation

In a mini food processor, blend together the peppers, oil, garlic, parsley, cilantro, salt, pepper, Dijon, lemon zest & juice. Then in a slow stream while the food processor is running, add the olive oil. Coat Cornish hens well with the marinade, cover and refrigerate for 2-4 hours.

Pour out half of each can of wine, into a glass for sipping while you cook.

Preheat grill to med-high heat with lid closed.

Carefully work 1 can into the cavity of each hen as far as it will go. Place all the hens in a solid-bottomed high heat resistant pan, such as a cast-iron pan. Reserve excess marinade.

Place the pan on one side of the grill and close the lid. Turn down the heat on the side with hens to low and cook with the indirect high heat of the other side of the grill for 15 minutes. The grill temperature should be between 400°F – 425°F

Rotate the pan to cook hens evenly. Baste with reserved marinade.

Close lid and cook until hens are browned, and internal temperature reaches 160°F. (45-60 minutes total).

Cover the hens with foil and let rest for 8-10 minutes (temperature will come to 165°F) before carefully sliding hens off cans.

Chefs note: Keep the grill lid closed! Yes, the birds are cute and you’ll want to take lots of pictures, but the skin will never crisp up with the lid open!

  • Prep time: 10 minutes
  • Inactivate time: 2 hours
  • Cook time: 1 hour
  • Total time: 3 hours, 10 minutes
  • Serves 4
A close up of wine can cornish hens are placed on a skillet on a grill. The skin is crispy, golden brown.

Cooked in my Hestan Culinary 12.5″ NanoBond Skillet on my Hestan gas grill.

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

Hope you enjoy my Wine Can Cornish Hens 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

Juicy Turkey Kale & Feta Burgers

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A tray of open-faced turkey kale & feta burgers, buns green beans, sliced red onions, chips, dip, broccoli slaw and roasted red peppers. Dishes, glasses, plates and glasses surround this tray.

Juicy Turkey Kale & Feta Burgers

Now, if you are an only child, then by default, you are dad’s favourite. However, if you have siblings, you are going to want to make these burgers for Father’s Day… then assume your place as #1 favourite child.

I’ve partnered with the incredible people and products Earthbound Farm to create this delicious recipe.

Ingredients
  • 2 tablespoon olive oil
  • 1/2 cup chopped onions
  • 1 teaspoon salt
  • 1 fire roasted red pepper, from a jar, diced
  • 2 packed cups Earthbound Organic Baby Kale, chopped into small pieces
  • 2 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon freshly ground pepper
  • 1/4 cup crumbled feta
  • 1/4 cup panko bread crumbs
  • 2 pounds ground turkey
For serving
Hummus Yogurt sauce
  • 1/2 cup your favourite store bought (or homemade) hummus
  • 1/3 cup plain 2% Greek yogurt
  • 2 teaspoon lemon juice
  • 1-2 teaspoons hot sauce
Turkey Kale & feta burger ingredients.
PREPARATION

In a small bowl, stir together the hummus, yogurt, lemon juice, and hot sauce. Taste and add more lemon juice or hot sauce if desired. Refrigerate until ready to serve.

Heat 2 teaspoons of oil in a non-stick skillet over medium-high heat. Add the onion, then salt and cook until soft and translucent, about 3 minutes. Add the kale and diced red pepper, cover and cook until wilted, about 2-4 minutes. Remove the pan from the heat and let cool.

While the kale cools, in a large bowl, mix together the garlic, Dijon, dill, pepper, feta, then add the kale mixture and panko breadcrumbs, mix to combine. Add the turkey and work the mixture through the meat.

Divide the mixture into 6 equal sized patties. (Approximately 6 1/4 ounces each)

Place a layer of waxed paper on a plate or tray and place the patties in one layer on the waxed paper. Cover with waxed paper, then foil or plastic wrap and freeze for at least 2 hours. (I prefer cooking turkey burgers from frozen, so I make them a day or two ahead)

Preheat the grill on medium-high. Just before grilling brush the burgers with a little olive oil on both sides (adds a nice char to a lean meat) Grill the patties until cooked through, about 5 minutes per side.

To serve, spread a layer of the hummus-yogurt sauce, add a layer of kale, then red peppers, the patty and a spoonful of the slaw. Put the burger top on and enjoy!

(Red onions and pickled jalapeños are a delicious addition too!)

A side view of a turkey kale & feta burger.

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

These Juicy Turkey Kale & Feta Burgers were served with Broccoli Slaw with Cider Dressing and Green Beans with Lemon, Dill, Dijon Dressing

A tray of open-faced turkey kale & feta burgers, buns green beans, sliced red onions, chips, dip, broccoli slaw and roasted red peppers. Packages of baby kale, broccoli slaw and green beans surround this tray.

Hope you enjoy my Juicy Turkey Kale & Feta Burgers 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

Grilled Mediterranean Chicken & Halloumi Herb Salad

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An image of a large a Grilled Mediterranean Chicken & Halloumi Herb Salad. This oval platter has piles of cubes of grilled chicken, halloumi, onions, red peppers, lemons and ribbons of fresh cucumber and pistachios. A small cast iron pan with warmed olives, a bowl of dressing and dishes surround this platter.

Grilled Mediterranean Chicken & Halloumi Herb Salad.

Summer days spent outdoors cooking and eating with family or friends are the best!

This salad combines fresh Earthbound Farm Organic Herb Salad with grilled chicken, halloumi, peppers & onions to create a satisfying meal served hot or at ambient temperature.

The Organic Herb Salad is spring mix plus, fresh parsley, dill, and cilantro for a burst of herbal flavour and is the perfect compliment for the Mediterranean flavours packed into the chicken, halloumi, olives, and lemony dressing.

INGREDIENTS
An image of a box of Earthbound Farm Organic Herb Salad surrounding other ingredients to make this grilled Mediterranean Chicken and Halloumi Herb Salad.
Marinade
  • ¼ cup fresh lemon juice
  • ¼ cup finely chopped fresh oregano
  • 1 ½ tablespoons minced garlic
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/3 cup olive oil
Salad
  • Earthbound Farm Organic Herb Salad – 1 x 5oz clamshell package
  • 3 boneless/skinless chicken breasts, cut into small cubes (about 1¼ inch)
  • 6 oz piece of plain halloumi, cut into 4 pieces (about 1” x 2” cubes)
  • 2 red bell peppers
  • 2 red onions, halved
  • 3-4 Persian cucumbers, thinly sliced lengthways into ribbons (use a mandoline for best results)
  • 1 lemon, cut in half
  • 30 olives (I used a mix of Kalamata & pitted Halkidiki)
  • 1 teaspoon dried oregano
  • Zest of 1 lemon
  • ¼ cup lightly salted pistachios (no shells, shells removed)
Salad Dressing
  • ¼ cup reserved marinade
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • ¼ cup olive oil
Tools
  • 3 long metal skewers or 3-5 wooden skewers soaked as per package direction
PREPARATION

For the marinade – in a mini food processor (or bowl with a whisk), mix the lemon juice, oregano, garlic, red pepper flakes, salt & pepper, then add the oil in a slow stream while mixing.

Portion ¼ cup of the marinade for the chicken, 2 tablespoons for the halloumi and reserve ¼ cup for the dressing.

Toss the chicken in the marinade and refrigerate for 1 hour. Do the same with the halloumi.

Preheat the grill on high.

Remove the chicken and thread evenly onto 2 skewers (set aside). Thread the halloumi onto a skewer (set aside).

Mix the olives, dried oregano, and lemon zest in a small oven/grill safe skillet (set aside) (* Note – if your skillet is not safe for the grill just warm the olives on the stove).

In the mini food processor (or bowl with a whisk), mix the reserved marinade, lemon juice and honey, then add the oil in a slow stream while mixing. Place the dressing in a bowl for serving (set aside).

Place the red peppers on the hot grill and char all sides until black and beginning to crack. Place in a bowl and cover tightly with plastic wrap (set aside).

Lower the heat on the grill to medium-high.

Brush the cut side of the onions with a little olive oil, then place the chicken and onions on the grill (onions cut side down). Cook with the lid closed for 5-6 minutes, turning chicken once and moving onions around but always cut side down).

Turn the chicken again, add the lemons, olives, and halloumi, close the lid, and cook for 6-8 minutes, turning the chicken & halloumi once and moving the onions, lemons, and olives around once. * Timing will vary based on the heat of each individual grill. Chicken should have crispy bits on the outside and be just cooked through on the inside *

While everything finishes cooking, peel the blackened skin off the peppers (use a paper towel to rub it off), then remove the stem, the seeds and thick membrane. Cut each pepper into 8 strips.

Remove the chicken, onions, lemons and halloumi to a plate and cover with foil.

Turn off the grill open the lid but leave the olives on the grill to remain warm.

Cover a large platter with the Earthbound Farm Organic Herb Salad.

Then begin assembling the salad with the cucumbers, pistachios, red peppers, lemon, and chicken. Cut the halloumi pieces into 3 (total of 12 pieces) and add to salad. Cut the onion halves into quarters and add to salad. Serve the salad with the dressing and warm olives.

An image of a large a Grilled Mediterranean Chicken & Halloumi Herb Salad with someone spooning dressing on it. This oval platter has piles of cubes of grilled chicken, halloumi, onions, red peppers, lemons and ribbons of fresh cucumber and pistachios. A small cast iron pan with warmed olives, a bowl of dressing and dishes surround this platter.
  • Serves: 4
  • Total time: 1 ½ hours
  • Active: 30 minutes
  • Inactive: 1 hour (marinating)
About Earthbound Farms:

Earthbound Farm is one of North America’s heritage organic brands, now a part of the Taylor Farms family. Founded in 1984 on 2½-acres in Carmel Valley, California, Earthbound Farm grew from that small local farm to become one of the first large scale organic vegetable farms by partnering with third-generation conventional farmers who converted land and learned to farm organically while bringing efficient farming practices to organic farming. On a mission to cultivate a healthier world through organic food and farming.

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

Hope you enjoy my Grilled Mediterranean Chicken & Halloumi Herb 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

Grilled Paella Mixta (Mixed Paella with seafood, poultry & wine)

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A large, colourful pan of paella filled with seafood, poultry, rice and veggies. This pan is surrounded by a bottle of Viognier, glasses of wine, nuts, olives, lemons and bowls.

Grilled Paella Mixta (Mixed Paella with seafood, poultry & wine) 

Sponsored post, but all thoughts and opinions remain my own.

I am thrilled to have had the opportunity to work with Yalumba Y Series Viognier (pronounced #VeeOnYay), and Chef’s Vault to create a dish that highlights my enjoyment of cooking with and pairing wine with a meal.

Yalumba Wine is the oldest family-owned winery in Australia (est. 1849) and are the pioneer of the Viognier varietal in the new world.

Viognier is a medium body white wine, that is fresh, flavourful, with fruit driven notes, making it a refreshing drink that pairs well with a wide variety of seafood and shellfish, roasted or grilled chicken, veal, pork, spicy flavors and Asian cuisine.

Having taken this opportunity to learn more about Yalumba Family Winery, I am truly impressed about their focus on sustainability in wine production and support of social causes, including homelessness.

For this recipe I used four options of sustainable meat & seafood available from Chef’s Vault.
• Canadian Cold Water Shrimp
• Lobster Claw & Knuckle Meat
• Smoked Duck & Mushroom Sausage
• Chicken Thighs
.
Feel free to add additional fish of shellfish to this dish and make it your own!
Be sure to serve with fresh and dried chilies (for those of us who like a little extra spice).
Please enjoy responsibly!

Ingredients
Broth
Sofrito
  • 3 tablespoons olive oil
  • 2 large yellow onions, diced
  • 1 red pepper, cored and roughly chopped
  • 1 green pepper, cored and roughly chopped
  • 1 fennel bulb, trimmed and diced
  • 4 cloves of garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 6.5 oz Yalumba Y Series Viognier wine
  • 13.5 oz dice tomatoes in juice
For serving
  • 2 tablespoons minced flat leaf parsley
  • 2 tablespoons lemon zest
  • 1 lemon cut into 8 wedges
  • Drizzle of olive oil
This is an image of two bottles of wine, wine glasses and ingredients for paella sitting on a table outside beside the grill with a meadow in the background.
Preparation

Thaw the lobster, chicken, sausages in the fridge overnight.

To begin, mix together chicken rub, then flatten chicken thighs on a small tray (or plate), season both sides with rub and set aside until ready to use.

Make the stock (on the grill or stove) – Add the wine, seafood stock, chicken stock, bay leaves to a saucepan and bring to the boil. Lower the heat to simmer for 5 minutes.

An image of a bottl

Cook the lobster pieces in the simmering broth for 4 minutes. Remove lobster, place in a bowl an refrigerate until ready to use.

Remove bay leaves (discard), set broth aside until needed (when you come to make the paella, just reheat the stock until hot, but not boiling).

For the sofrito, add the 3 tbsps olive oil to a large frying pan over a medium-low heat, add the onions, peppers and fennel, for 5 to 7 minutes, until beginning to soften. Add the garlic, salt and paprika and cook for 3 minutes more.

Pour in the wine, stir and cook for 2 minutes, then add the tomatoes (and juices), stir and cook for 10-12 minutes until the mixture has thickened. Transfer to a bowl until ready to use.

While the sofrito cooks down, heat a separate burner on the grill to medium heat and cook the sausages and chicken thighs. Sausages and flattened thighs should take about 10 minutes total, but times will vary based grill temperature and thickness of thighs. Cook until sausages and thighs are between 155°F-160°F internal temperature, then remove to a clean tray and cover with foil. Set aside. 

To make the paella, add the 1/4 cup olive oil to a large paella pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden. While this cooks reheat the stock.

Stir the reserved sofrito mixture into the rice and cook for 2 minutes, then add the hot stock and bring the mixture to the boil for another 2 minutes.

Sprinkle the saffron, paprika and chili flakes over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed. 

Cut each chicken thigh into 4 equal pieces and each sausage into 3 pieces, return pieces to juices in the tray.

Arrange the shrimp, lobster, sausages and chicken evenly around the top of the paella and pour in juices from tray. 

Cook for 2 minutes, then remove from heat, cover with tin foil and clean tea towels and let rest until shrimp, lobster, sausages and chicken are hot, 5-7 minutes.

Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.

Hope you enjoy my Grilled Paella Mixta 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

Please enjoy responsibly!

A large, colourful pan of paella filled with seafood, poultry, rice and veggies. This pan is surrounded by a bottle of Viognier, glasses of wine, nuts, olives, lemons and bowls.