Zimmy's Nook

@zimmysnook

Game Day Snacks

Roasted Garlic Hummus 

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A bowl of hummus, topped with chickpeas, grated lemon, dill and paprika.

Roasted Garlic Hummus.

This recipe can be substituted with raw garlic, but when roasting the garlic, it caramelizes and adds a deliciously sweet and mellow complexity and depth to the hummus. The prep is minimal and is so worth the effort!

I use this hummus as a dip on its own, in my Roasted Cauliflower with Hummus Yogurt Dip or as a base for my Loaded Hummus with Air Fryer Harissa Sausage Balls.

Three varieties of roasted cauliflower and olives on a bed of hummus with basil and feta.
A platter of Loaded Hummus with Air Fryer Harissa Sausage Balls with a selection of fresh and pickled vegetables and herbs.

What can I do with the Leftover Roasted Garlic?

  • Do not worry about having leftovers. Once roasted, the garlic mellows into a sweet, caramelized spreadable treat that can be used in mashed potatoes, spread on toast, added into hamburger patties, added into guacamole, and can be substituted into a variety of recipes that call for raw garlic.
  • Roasted garlic can be stored in an airtight container for 3-5 days. In our house it gets used way before the five days!

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A bowl of hummus, topped with chickpeas, grated lemon, dill and paprika.

Roasted Garlic Hummus

This recipe can be substituted with raw garlic, but when roasting the garlic, it caramelizes and adds a deliciously sweet and mellow complexity and depth to the hummus. The prep is minimal and is so worth the effort!
I use this hummus as a dip on its own, in my Roasted Cauliflower with Hummus Yogurt Dip or as a base for my Loaded Hummus with Air Fryer Harissa Sausage Balls.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Appetizer, Game Day Snack, Snack
Cuisine Middle Eastern
Servings 4 -6 as an Appetizer

Ingredients
  

Roasted Garlic

  • 1 bulb of garlic 3 roasted cloves will be used in this recipe
  • 1 teaspoon of olive oil

Hummus

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

Instructions
 

Roasted Garlic

  • Preheat the oven to 430°F.
  • Slice off the very top of the garlic head. Drizzle with a splash of olive oil and wrap in foil. Place on a sheet tray and bake until tender when pierced with a knife and is fragrant, 40-50 minutes. Remove from the oven and let cool.

Hummus

  • Squeeze out 3 cloves of garlic into the food processor, then add the chickpeas, tahini, olive oil, lemon juice and salt and pepper in a food processor and begin to process; add the chickpea liquid as needed to allow the machine to produce a smooth puree.
  • Taste and adjust the seasoning (add more lemon juice if desired)
  • Place in bowl as is and drizzle with olive oil (optional) and or add toppings such as chickpeas, your favourite herbs and spices like cyanine or paprika. Enjoy!

Notes

Notes: Leftover Roasted Garlic.
Do not worry about having leftovers. Once roasted, the garlic mellows into a sweet, caramelized spreadable treat that can be used in mashed potatoes, spread on toast, added into hamburger patties, added into guacamole, and can be substituted into a variety of recipes that call for raw garlic.
Roasted garlic can be stored in an airtight container for 3-5 days. In our house it gets used way before the five days!
Keyword easy appetizer recipes, easy recipe, how to roast garlic, hummus recipe, roasted garlic recipe
Tried this recipe?Let us know how it was!

Mushroom, Pancetta and Asiago Burgers

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A loaded mushroom, Pancetta and Asiago Burger with lettuce on a sesame seed bun.

Mushroom, Pancetta and Asiago Burgers.

For these loaded burgers, it’s not the quantity of toppings that matters, it is the quality! These patties and their toppings are LOADED WITH FLAVOUR! The lean ground beef, roasted garlic & charred jalapeño patties, are grilled, then placed in the skillet to soak up all the mushroom flavour. Each patty is loaded with the sautéed mushrooms and asiago cheese. The toasted buns are layered with a horseradish-BBQ sauce, lettuce, pickles, next the loaded patties, then topped with mustard and crispy pancetta!
Grab a napkin and dig in!

A skillet of sautéed mushrooms on a grill.
NanoBond is oven and grill safe to 1050°F
A skillet with six burger patties topped with mushrooms and melted cheese.
NanoBond is oven and grill safe to 1050°F
A loaded mushroom, Pancetta and Asiago Burger with lettuce on a sesame seed bun.

Mushroom, Pancetta and Asiago Burgers

For these loaded burgers, it’s not the quantity of toppings that matters, its’ the quality! These patties and their toppings are LOADED WITH FLAVOUR! The lean ground beef, roasted garlic & charred jalapeño patties, are grilled, then place in the skillet that has all the mushroom flavour. Each patty is loaded with the sautéed mushrooms and asiago cheese. The toasted buns are layered with a horseradish-BBQ sauce, lettuce, pickles, next the loaded patties, then topped with mustard and crispy pancetta! Grab a napkin and dig in!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Inactive time 30 mins
Total Time 1 hr 10 mins
Course Dinner, Entree, Game Day Snack, Lunch, Main Course
Cuisine North American
Servings 6 People

Ingredients
  

INGREDIENTS:

  • 2 lbs lean ground beef
  • 2 eggs
  • ½ cup panko breadcrumbs
  • 3 tablespoons sweet onions finely chopped
  • 3 cloves roasted garlic
  • 1 charred jalapeño seeds optional
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons BBQ sauce
  • 1 tablespoons Dijon mustard
  • 2 teaspoons prepared hot horseradish
  • *1/4 cup olive oil for brushing patties before grilling

Toppings

  • 12 oz brown mushrooms sliced
  • 4 tablespoons butter
  • 1 garlic clove minced through a garlic press
  • 6 oz asiago cheese grated (about 2 cups)
  • 6 pancetta rounds
  • 6 hamburger buns toasted just before assembling the burgers
  • ½ cup BBQ sauce your favourite
  • 1 tablespoon hot horseradish
  • 6 large Boston lettuce leaves
  • 6 large dill pickle slices – lengthwise “sandwich style” slices more if the slices are small
  • Yellow mustard

Instructions
 

Hamburger Patties

  • Place the onion, garlic, jalapeño, salt and pepper into a mini food processor, then blitz to chop. Add the eggs, Worcestershire sauce, Dijon, BBQ sauce & horseradish, then blitz to combine. (Alternatively: mince onion, garlic, and jalapeño finely and mix ingredients in a large bowl.)
  • Add mixture to a large bowl, then add panko and stir to combine.
  • Add beef to the bowl and mix until all ingredients are combined.
  • Shape into 6 x 6 ¼-6 ½ oz patties (about ¾” thick x 4 ½” diameter). Using your thumb, press the middle of each patty a few times to create an indent that will keep the burgers from puffing up when cooked.
  • Make a day ahead and refrigerate until ready to use. If using immediately, I suggest placing the patties on a tray lined with wax paper in the freezer for 30 minutes. I find they keep their shape better if they are cold when cooked.

Grilling the Burgers & Preparing the Toppings

  • Preheat grill to medium-high heat (400°F – 450°F).
  • In a small bowl mix together the BBQ sauce and horseradish, side aside until ready to assemble the burgers.
  • Place a 12.5” skillet on the grill, add the butter and cook until it begins to melt. Add the mushrooms and toss to coat in the butter. Cook for 5-6 minutes, stirring occasionally. Add the garlic, stir and cook for 4-5 minutes more. Move the pan to a low heat area of the grill and let the mushrooms cook while you make the burgers.
  • Brush each patty with olive oil and place oil side down on the hot grill, then brush the top with a little oil while on the grill. Close lid and grill, turning once, then flipping about 4 minutes into the cook. Cook for 2-3 minutes more. Next, add the patties to the skillet, then pile all the mushrooms on top of the patties. Add the shredded asiago cheese on top of the mushrooms.
  • Place an 11” skillet on the grill, then add the pancetta rounds.
  • Close the lid, lower the heat to medium and cook for 4 minutes, flipping the pancetta two to three times.
  • Toast the buns, turn off the grill and prepare to assemble the burgers.
  • On the bottom of each bun spread some of the horseradish-BBQ sauce. Add the lettuce, then pickle. Next place a burger, with the mushrooms and cheese on top. Squeeze the yellow mustard over the cheese, then add the crispy pancetta and finish with the top of the bun.
  • Serve and enjoy!

Video

Keyword 4th of July recipes, Beyond Burger recipe, Canada Day Recipes, Mushroom burger recipe, Summer bbq, Summer burger recipe
Tried this recipe?Let us know how it was!

Hope you enjoy these Mushroom, Pancetta and Asiago Burgers!

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

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

Recipe created using the Hestan NanoBond 12.5-inch skillet and grilled on my 36″ Hestan freestanding Grill. Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Sizzlin’ Smokies with Kimchi, Pickled Veggies & Crispy Shallots

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A close up image of a stack of dressed up smokies in a galvanized tray.

Sizzlin’ Smokies with Kimchi, Pickled Veggies & Crispy Shallots.

Fire up the grill! Pour a cold beverage and take a few minutes to enjoy a good conversation, a few laughs and an incredibly tasty Sizzlin’ Smokie hot off the grill. Preparing the quick-pickled vegetables and crispy shallots ahead of time, will ensure a treat for your taste buds, yet free you up to enjoy your time with family and friends.

Recipe created in partnership with Grimm’s Fine Foods. Opinions in this post are my own.

A flat lay of ingredients for Smokies with Kimchi, Pickled Veggies & Crispy Shallots
Sizzlin’ Smokies with Kimchi, Pickled Veggies & Crispy-Shallots - on the grill
A summer spread with a tray of loaded smokies, toppings, dinnerware, wine and a pack of smokies.

Watch the process video here.

A close up image of a stack of smokies in a galvanized tray.

Sizzlin’ Smokies with Kimchi, Pickled Veggies & Crispy Shallots

Fire up the grill! Pour a cold beverage and take a few minutes to enjoy a good conversation, a few laughs and an incredibly tasty Sizzlin’ Smokie hot off the grill. Preparing the quick-pickled vegetables and crispy shallots ahead of time, will ensure a treat for your tastebuds, yet free you up to enjoy your time with family and friends.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner, Game Day Snack, Lunch, Main Course
Cuisine American, Korean
Servings 8 -12 People

Ingredients
  

Instructions
 

  • Preheat the grill on medium-high heat.
  • Place the Sizzlin’ Smokies on the grill and cook until the exterior is lightly charred. About 8 minutes, turning every 2-3 minutes.
  • Using a sharp knife, make shallow to cuts in the smokie (a few diagonal cuts or create an “X” pattern).
  • Cook the smokies for 4-5 minutes more until the cut edges are crispy and the juices inside are sizzlin’.
  • Add the buns to the grill for the last minute to lightly char the exterior.
  • Place the Sizzlin’ Smokies in the warm buns, then top with Kimchi, pickled veggies, crispy shallots, and a squeeze of mustard. Enjoy

Video

Keyword affordable meal, bbq smokies, kimchi recipes, sausages, smokies, summer grilling, Summer recipe
Tried this recipe?Let us know how it was!

Hope you enjoy my Sizzlin’ Smokies with Kimchi, Pickled Veggies & Crispy Shallots recipe.

Did you try this recipe or have any comments? If so, we would love to here from you! Please leave us your feedback in the comment box below.

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

Loaded Hummus with Air Fryer Harissa Sausage Balls

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

Loaded Hummus with Air Fryer Harissa Sausage Balls.

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

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

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

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

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

Loaded Hummus with Air Fryer Harissa Sausage Balls

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

Equipment

  • 1 Air Fryer

Ingredients
  

Sausage balls

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

Hummus

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

Chickpeas

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

Instructions
 

Hummus

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

Chickpeas

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

Sausage Balls

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

Assemble & Serve

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

Video

Notes

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

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

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

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

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

Spicy Salami and Pastrami Gameday Sandwiches

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Gameday sandwiches stuffed sandwich halves revealing the layers of varieties of meat and cheese alongside a bag of chips and other condiments.
Spicy Salami and Pastrami Gameday Sandwiches

Spicy Salami and Pastrami Gameday Sandwiches.

The biggest game day of the year calls for the biggest gameday sandwich! These massive sandwiches weigh in at 20 ounces of game day goodness! So, we think half a sandwich will do just fine! The freshest buns we could find, loaded with spicy salami, pastrami, old cheddar & provolone cheeses, roasted red peppers, dill pickles, lettuce, hot pepper rings and spicy sandwich sauce… a sure winner for this year’s MVP!

Make ahead of time so you can enjoy the game. Serve at room temperature or warm on a panini press just before serving.

Stuffed sandwich halves revealing the layers of varieties of meat and cheese alongside a bag of chips and other condiments.

Spicy Salami and Pastrami Gameday Sandwiches

The biggest game day of the year calls for the biggest gameday sandwich! These massive sandwiches weigh in at 20 ounces of game day goodness! So, we think half a sandwich will do just fine! The freshest buns we could find, loaded with spicy salami, pastrami, old cheddar & provolone cheeses, roasted red peppers, dill pickles, lettuce, hot pepper rings and spicy sandwich sauce… a sure winner for this year’s MVP!
Make ahead of time so you can enjoy the game. Serve at room temperature or warm on a panini press just before serving.
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Game Day Snack
Cuisine American
Servings 4 people

Ingredients
  

Instructions
 

  • Slice the buns in half horizontally.
  • Spread the dressing on both cut sides of the buns.
  • Dividing everything by two; layer the lettuce, roasted red pepper, pastrami, old cheddar cheese, dill pickles, salami, provolone, and hot pepper rings.
  • Put the top of the bun on the sandwich.
  • Apply pressure and tightly wrap the sandwiches in parchment paper.
  • Just before serving, cut in half and secure with wooden skewers/picks if required.

Notes

Notes:
  • The combination of ingredients is flexible, so feel free to substitute to your liking.
  • Make ahead of time so you can enjoy the game.
  • Serve at room temperature or warm with a panini press just before serving
Keyword game day food, game day snacks, sandwiches
Tried this recipe?Let us know how it was!

Hope you enjoy this Spicy Salami and Pastrami Gameday Sandwiches 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

Click here for more game day snacks.

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.

Coney Hot Dogs with a Mexican Twist

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A spread of coney hot dogs with with all the toppings.

Coney Hot Dogs with a Mexican Twist!

Looking to shake up your Game Day menu (or even Taco Tuesday)? Then this fusion of Coney Style Hot Dogs and Mexican Flavours, may be just what you need!

The addition of chipotle peppers to a basic Coney sauce is just the trick to get this party for your tastebuds started. Mix it up and serve your dogs on soft tortillas or maintain a bit of tradition and use a hot dog bun. Either way, load on the Mexican-Coney Sauce, guacamole, Pico de Gallo, marinated onions, jalapenos and then take it over-the-top with the flavour packed Mexican Rice.

To be honest, after eating a hot dog, I mixed more of the toppings together on my plate and scooped it all up with the tortilla chips, like deconstructed nachos, so good!

simmering sauce in the pan
Bring to a boil, cover, reduce the heat and simmer until the rice is cooked
A close up image of the Mexican Rice.
cross hatch the hot dogs
A close up of the coney sauce
Place a hot dog in the bun/tortilla, top with Mexican-Coney Sauce and all the additional toppings.
A spread of coney hot dogs with with all the toppings.

Coney Hot Dogs with a Mexican Twist

Looking to shake up your Game Day menu (or even Taco Tuesday)? Then this fusion of Coney Style Hot Dogs and Mexican Flavours, may be just what you need!
The addition of chipotle peppers to a basic Coney sauce is just the trick to get this party for your tastebuds started. Mix it up and serve your dogs on soft tortillas or maintain a bit of tradition and use a hot dog bun. Either way, load on the Mexican-Coney Sauce, guacamole, Pico de Gallo, marinated onions, jalapenos and then take it over-the-top with the flavour packed Mexican Rice.
To be honest, after eating a hot dog, I mixed more of the toppings together on my plate and scooped it all up with the tortilla chips, like deconstructed nachos, so good!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Game Day Snack, Snack
Cuisine American, Mexican
Servings 8 -12 People

Ingredients
  

  • 12 7-inch beef hot dogs or your favourite hot dog
  • 12 brioche hot dog buns or soft tortillas plus more for making tacos/sandwiches with just the toppings

For the Mexican-Coney Sauce

  • 1.25 pounds lean ground beef
  • 1 red onion finely chopped (about 1.5 cups)
  • 1 teaspoon dried flowering oregano Greek, Mexican or just dried oregano
  • ½ tablespoon chili powder
  • ½ tablespoon brown sugar
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground mustard
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • 2 chipotle peppers in adobo sauce plus ½ tablespoon of sauce, chopped
  • ¼ cup tomato paste
  • 1 cup broth beef, chicken, or beef, plus more as needed

For the Mexican Flavoured Rice

  • 1 tablespoon olive oil
  • 1 red onion diced
  • 1 orange bell pepper or colour of your choice, diced
  • 3 cloves garlic minced
  • 1 cup frozen corn kernels
  • 1 13.5-ounce 398 ml can black beans
  • 1 13.5-ounce 398 ml can diced tomatoes
  • 1 teaspoon dried flowering oregano Greek, Mexican or just dried oregano
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 ½ cups of stock beef, chicken, vegetable
  • 1 ½ cups of 10-minute rice plain or your favourite flavour
  • 1 cup shredded old cheddar
  • ½ cilantro chopped

Additional Toppings

  • guacamole store bought or homemade
  • Pico de Gallo/salsa store bought or homemade
  • marinated onions
  • sliced jalapenos fresh or pickled
  • Mexican Flavoured Rice recipe below – spoon on top of your hot dog or serve as a side dish
  • cilantro chopped

Instructions
 

Mexican-Coney Sauce

  • Heat a non-stick skillet over medium heat, add ground beef. Cook until beginning to brown, breaking up the clumps into little pieces. Add chopped onions and continue to cook until beef is no longer pink, 4-6 minutes. Add all the spices, stir, and cook for 1-2 minutes. Add the chipotle peppers with sauce, mix into the beef mixture. Add tomato paste and broth, stir to combine, then reduce heat to low and simmer for at least 30 minutes. If you simmer longer, add more broth as required to keep the mixture saucy.

Mexican Flavoured Rice

  • In a 3- or 4-quart saucepan with a lid, heat the olive oil over medium heat.
  • Add the onion and bell pepper, cook, stirring occasionally, until tender, about 4-6 minutes.
  • Add the garlic, corn and black beans, oregano, spices and cook until heated through, about 2-3 minutes.
  • Add the can of diced tomatoes, stock, and rice, stir to combine. Bring to a boil, cover, reduce the heat and simmer until the rice is cooked, about 20 minutes.
  • Stir in the cheese. Let rest 5 minutes before serving.
  • Serve garnished with the chopped cilantro.

Grill and Assemble

  • Grill hot dogs and buns/tortillas. Cross hatch dog if you like crispy bits.
  • Place a hot dog in the bun/tortilla, top with Mexican-Coney Sauce and all the additional toppings.
  • Serve with a fork or tortilla chips to clean up whatever falls off your hot dog… and do not forget the napkins!

Notes

Change it up:
  • Don’t eat red meat? Then replace the beef hot dogs and ground beef with chicken or turkey hot dogs/ground meat.
  •  Vegetarian? Use a plant-based hot dog and plant-based ground meat… and use plant-based cheddar to make it vegan.
  • Have all-corn tortillas available for those needing a gluten free option (or gluten free buns).
Keyword affortable meal, game day food, game day snacks, gluten free option, superbowl food, vegetarian option
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

This recipe was made (and served) in my Hestan ProBond 11″ TITUM™ Nonstick Skillet, the ProBond 3Qt Soup Pot and cooked on my Hestan Dual Fuel Range in beautiful Pacific Blue. Hot dogs were grilled on my 36″ Hestan freestanding Grill.

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

Air Fryer Sausage Meatballs

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

Air Fryer Sausage Meatballs

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

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

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

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

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

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

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

Air Fryer Sausage Meatballs

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

Equipment

  • Air Fryer

Ingredients
  

Orange-Jalapeño-Cranberry sauce:

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

Instructions
 

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

Notes:

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

Orange-Jalapeño-Cranberry Sauce:

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

Notes:

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

Video

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

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

Have a delicious day! James (aka Zimmy)

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

Spanish Lettuce Wraps

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

Spanish Lettuce Wraps

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

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

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

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

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

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

Salud!

*** Please enjoy responsibly! ***

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

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

Spanish Lettuce Wraps

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

Ingredients
  

Saffron Rice:

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

Salsa:

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

Mixed Grill:

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

For Serving:

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

Instructions
 

Saffron Rice:

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

Salsa:

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

Mixed Grill:

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

Video

Notes

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

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

Have a delicious day! James (aka Zimmy)

Grimm’s Original Bavarian Smokie Tacos

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

Grimm’s Original Bavarian Smokie Tacos

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

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

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

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

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

Grimm’s Original Bavarian Smokie Tacos

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

Ingredients
  

Suggested toppings

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

Instructions
 

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

Notes

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

Hope you enjoy these Grimm’s Original Bavarian Smokie Tacos! We would love to hear from you, please leave us your feedback in the comment box below.

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