Zimmy's Nook

@zimmysnook

Holiday Entertaining

Christmas Carrot Cake

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An 8x8 pan with festively decorated carrot cake with a piece missing and on a plate.

Christmas Carrot Cake.

I have been making carrot cakes for decades now and they have always been a family favourite. Fun fact – I actually made two of my brothers their wedding cakes, they specifically requested carrot cakes.

What makes my carrot cakes a family favourite?

They are super moist and the not-so-secret ingredient I use is pineapple! The cream cheese icing is creamy, slightly tart and balances out the textural contrast of the cake. I have updated this recipe for Christmas slightly by replacing the black currants for tart, sweet, dried cranberries and we serve fresh pomegranate arils with each slice. That. Is. it! I did not want to mess with a winner!

A close up of a square piece of carrot cake with an 8x8 cake pan in the background.

I decreased the quantities so that it can be gifted into an 8×8 baker for the holidays. Decorate with rosemary springs, arils, then wrap it in a cellophane bag, tie it with ribbons, add an ornament, and voilà you have the most delicious homemade gift!

A gift of a carrot cake wrapped in a cellophane bag with ribbon and a bell.

Did I mention how easy this cake was to make? The prep and clean up time are minimal; the cake batter is hand mixed in large bowl and the icing is blended in a food processor.

Cooked in my Hestan Culinary OvenBond Tri-ply 8″ x 8″ Square Baker. Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Watch how this easy carrot cake recipe was made here.

Can you freeze carrot cake?

Yes, you sure can! My brothers both froze some of their wedding cake for their first anniversary, but I personally would not recommend freezing it for that long!

Place the cake in the freezer or fridge until the icing hardens to touch. Then wrap the cake in plastic wrap and place in an airtight bag or container and freeze.

A top down view of a Christmas Carrot cake decorated with pomegranate arils and rosemary.
A close up of a square piece of carrot cake with cream cheese icing.

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 top down view of a Christmas Carrot cake decorated with pomegranate arils and rosemary.

Christmas Carrot Cake

What makes my carrot cakes a family favourite? It is super moist and the not-so-secret ingredient I use is pineapple! The cream cheese icing is creamy, slightly tart and balances out the textural contrast of the cake. I have updated the recipe for Christmas slightly by replacing the black currants for tart, sweet, dried cranberries and we serve fresh pomegranate arils with each slice. That is, it, I did not want to mess with a winner!
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine North American
Servings 9 People

Ingredients
  

  • 1 ½ cups flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ¾ teaspoon salt
  • 6 tablespoons dried cranberries chopped
  • ¾ cup chopped walnuts
  • ¾ cup crushed pineapple drained well
  • 1 ½ cups grated carrots
  • 3 eggs
  • 1 ½ cups sugar
  • 1⅛ cups vegetable oil

Icing

  • 3 tablespoons hard butter
  • ⅔ cup icing sugar
  • Juice of one lemon
  • 500 g cream cheese cubed

Decorations

  • 4 rosemary sprigs
  • 1 tablespoon Pomegranate arils or as many as desired

Instructions
 

  • Preheat oven to 350°F
  • In a large bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
  • Stir in the cranberries, walnuts, pineapple, and carrots to coat in the flour mix.
  • In a food processor, add the eggs, sugar and oil and blend until smooth.
  • Add the egg mixture to the flour mixture and mix until just combined.
  • Pour into a greased and floured 8” x 8” baker.
  • Bake for 65-75 minutes or until an inserted knife comes our clean.
  • Place cake on rack to cool

Icing

  • Add the butter into a food processor, then sift in the icing sugar, pour in the lemon juice, and add the cream cheese. Blend until smooth and creamy.
  • Once the cake has cooled, spread the icing.

Decorate

  • Decorate with rosemary sprigs and pomegranate arils.
  • Serve and enjoy!

Video

Keyword 8 by 8 pan, 8 x 8 cake recipe, 8×8 cake, best carrot cake icing, best pineapple carrot cake, carrot and cake, carrot cake christmas, carrot cake easy recipe
Tried this recipe?Let us know how it was!

Hot Honey & Apple Cider Glazed Ham

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A glazed ham sitting on pineapple slices coming out of the oven.

Hot Honey & Apple Cider Glazed Ham.

Celebrate this holiday season or any special occasion with this sweet, salty, spicy caramelized ham. A baked ham is probably the easy holiday main to prepare, so don’t be intimidated!

The ham is placed on pineapple slices and brushed with apple cider, Dijon mustard and rosemary. It then gets baked for 20 minutes uncovered, then for another 60 minutes covered. Next, the temperature gets raised and the ham gets glazed. Back into the oven for another 20 minutes uncovered until it is beautifully caramelized and reaches an internal temperature of 140°F. It is that easy!

Watch how this Glazed Ham recipe was made here.

Cooked in my Hestan Dual Fuel Range using the Hestan Culinary Thomas Keller Insignia™ Rondeau  Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

A baked ham with pineapple slices. Half of the ham is sliced.

Tips and Suggestions

I highly suggest you stash away a few slices for the best ham and brie sandwich or a Croque Madame for the next day.

Leftover ham can be frozen for up to four months. Freeze in slices, with wax paper in between each slice.

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 glazed ham sitting on pineapple slices coming out of the oven.

Hot Honey & Apple Cider Glaze Ham

Celebrate this holiday season or any special occasion with this sweet, salty, spicy caramelized ham. A baked ham is probably the easy holiday main to prepare, so don’t be intimidated!
The ham is placed on pineapple slices and brushed with apple cider, Dijon mustard and rosemary. It then gets baked for 20 minutes uncovered, then for another 60 minutes covered. Next, the temperature gets raised and the ham gets glazed. Back into the oven for another 20 minutes uncovered until it is beautifully caramelized and reaches an internal temperature of 140°F. It is that easy!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 40 mins
Inactive time 10 mins
Course Dinner, Entree, Main Course
Cuisine American, North American
Servings 8 -10 People

Ingredients
  

  • 1 buffet ham Milieu de Cuisse Fumee – mid-thigh smoked – approximately 5 pounds
  • 2 tablespoons apple cider juice
  • 1 tablespoons Dijon mustard
  • 2 teaspoon fresh rosemary finely chopped
  • 1 whole ripe pineapple rind removed sliced into 7-8 slices, core removed

Hot Honey Glaze

  • ½ cup apple cider
  • ⅓ cup hot honey
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon ground ginger
  • 2 teaspoons cornstarch
  • Chili from the hot honey or fresh whole red chili optional

Instructions
 

  • Preheat the oven to 350°F.
  • Line the bottom of a roaster, baker or large skillet with pineapple slices (or onion slices). Then place the ham, flat side down on the slices.
  • In a bowl stir together the apple cider, Dijon mustard and rosemary. Brush over ham.
  • Bake the ham for 15-20 minutes uncovered.
  • Pour 2 tablespoons of water into the skillet and cover tightly with foil.
  • Roast at 325°F for 60 minutes.
  • Meanwhile, create a slurry with half the apple cider and the cornstarch (mixing in a small bowl before adding it to the glaze to avoid the cornstarch lumping in the glaze). In a small saucepan, combine the glaze ingredients and bring to a boil. Turn heat down and simmer 2-3 minutes. Set aside to cool.
  • After 60 minutes remove from the ham from the oven and raise the oven temperature to 425°F.
  • (Remove the foil) Brush the ham with the glaze and return to the oven until the glaze is caramelized an has reached an internal temperature of 140°F (about 15-20 minutes).
  • When the ham is cooked, remove from the oven, cover with foil and set aside for 10 minutes before slicing and serving.

Video

Notes

Tips and Suggestions
  • I highly suggest you stash away a few slices for the best ham and brie sandwich or an elegant Croque Madame for the next day.
  • Leftover ham can be frozen for up to four months. Freeze in slices, using wax paper in between each slice.
Keyword baked ham glaze, baked ham with glaze, Christams main dish, Christmas baked ham, easy holiday main recipe, ham honey glaze, hot honey and apple cider glaze, hot honey glaze, Thanksgiving main dish
Tried this recipe?Let us know how it was!

More glazed ham recipes to love

Sous-Vide Colossal Shrimp Cocktail

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Six shrimp cocktail appetizers on a tray.

Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)

A show stopping appetizer for the holidays!

Wild shrimp this good require something a little more special than being dipped in a mixture of ketchup and horseradish. So, I sous-vide these beauties and served them on a spicy avocado crema.

Two shrimp per person is a very generous appetizer, served with tortilla chips to scrape out every last drop of that smooth, silky crema.

Watch how these make ahead shrimp appetizers were made here.

Prepared using the ZWILLING FRESH & SAVE Vacuum Sous-Vide Starter Set. The instructional video was created in partnership with ZWILLING® Canada. Opinions in this post are always my own.

Sous-vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)

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

Six shrimp cocktail appetizers on a tray.

Sous-Vide Colossal Shrimp Cocktail

Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)
A show stopping appetizer for the holidays. Wild shrimp this good require something a little more special than being dipped in a mixture of ketchup and horseradish. So, I sous-vide these beauties and served them on a spicy avocado crema.
Two shrimp per person is a very generous appetizer, served with tortilla chips to scrape out every last drop of that smooth, silky crema.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Course Appetizer
Cuisine French, Mexican
Servings 6 People

Equipment

Ingredients
  

  • 12 wild Argentinian colossal shrimp peeled and deveined (size 8-12/pound)
  • ½ teaspoon Kosher salt
  • ½ teaspoon baking soda

Spicy Avocado Crema

  • 3 avocados peeled and pitted
  • ⅓ cup cilantro optional
  • 2 small jalapeños finely diced
  • ½ cup Greek yogurt
  • ¼ teaspoon coarse kosher salt plus more to taste
  • 1 lime juiced (about 2 tbsp)

For serving

  • Cilantro for garnish
  • Tortilla chips optional

Instructions
 

Preparation:

  • Preheat the sous-vide stick to 138°F and set the cook time for 25 minutes.
  • Pat the shrimp dry using paper towels.
  • Sprinkle the shrimp with the baking soda and salt, then toss to evenly coat.
  • Place the shrimp in a vacuum sealed bag (suitable for soups-vide) and use the vacuum pump to remove the air.
  • Place the sealed bag of shrimp in the preheated water and use a weight to completely submerge the shrimp (I use a measuring cup full of water).
  • Cook for 25 minutes, then remove to a bowl full of ice water to cool the shrimp before serving.
  • Refrigerate until ready to serve.

Spicy Avocado Crema

  • Place all the crema ingredients in a food processor and blitz until smooth.
  • Makes approximately 2 ¼ cups.
  • If the crema is too thick, mix in 1 tablespoon of water and blend (continue to add 1 tbsp at a time until desired consistency is achieved).
  • Leftover crema will last 5 days in the fridge. Store it in a small airtight container with plastic wrap or wax paper pressed firmly down on the surface. This will help keep the avocado from browning.

To serve

  • Using a small cocktail glass (or ramekin), pipe in (or spoon in) about 1/4 cup of the crema. Serve 2 shrimp (patted dry with a paper towel) in each glass and garnish with cilantro.
  • Serve with a bowl of the extra crema and tortilla chips. Enjoy.

Notes

  • These make ahead shrimp appetizers can be refrigerated until ready to serve
  • The shrimp can be sous-vide for 25-45 minutes and will still maintain their beautiful plump texture.
Keyword boiling shrimp for shrimp cocktail, holiday appetizers, make ahead shrimp appetizers, shrimp appetizers make ahead, Shrimp cocktail, shrimp cocktail appetizers, Sous Vide Recipes, Sous-vide shrimp, Spicy Avocado Crema, Spicy Avocado Crema recipe
Tried this recipe?Let us know how it was!

Some of our favorite Thanksgiving recipes – appetizers, sides & dessert.

Sweet Potato, Beet, Zucchini Puff Pastry Tart

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A puff pastry with three rows of root vegetables, The tart is cut in six pieces. The table setting is a fall theme.

Sweet Potato, Beet, Zucchini Puff Pastry Tart.

Puff pastry and a mandoline, make this simple tart look like a fancy dish! Perfect appetizer or delicious side dish for all your holiday celebrations (or Saturday night)!

The inspiration of this tart comes from a dish my mother-in-law makes. She wraps a homemade phyllo pastry with a cottage cheese and feta filling, and it is baked to a crispy perfection. It is a family favourite, and we look forward to special occasions to enjoy it.

I have simplified this recipe by using store-bought puff pastry, and added thinly sliced sweet potatoes, beets, zucchini, and crispy fried sage on top of the cottage cheese and feta filling.

Slice it in twelve pieces and serve as holiday appetizers or serve two slices (one beet/zucchini, one sweet potato/zucchini) as a side dish or with a fresh salad for light lunch.

Puff pastry zucchini tart with rows of beets and sweet potatoes on a shiny sheet pan.

Watch how this Sweet Potato, Beet, Zucchini Puff Pastry Tart was made here

Substitutions and Tips

  • When working with beets, wear gloves and wrap your cutting board with plastic wrap to make clean up easier.
  • No mandoline, no problem! Simply slice the vegetables a thinly as possible with a sharp knife. If using a knife, the slices will be slightly thicker, so microwave the sweet potatoes for 4-5 minutes and the beets for 3 minutes.
  • Puff pastry tips: Work quickly. If the puff pastry starts getting warm it becomes harder to use and will not puff up as nicely. Simply place pastry back into the fridge for 5-10 minutes, then continue rolling it out. I used a different brand of puff pastry that did not puff up as much as it should, but do not worry, it still made a beautiful, tasty, crispy, and delicious appetizer, enjoyed by all!
A row of zucchini laid over the cheese layer on the puff pastry.
A row of zucchini and beets laid over the cheese layer on the puff pastry.
A row of zucchini, beets and sweet potatoes layered over the cheese layer on the puff pastry.

Cooked in my Hestan Culinary OvenBond Tri-ply Quarter Sheet Pan. Hestan Culinary Ambassador. Opinions in this post are my own.

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 puff pastry with three rows of root vegetables, The tart is cut in six pieces. The table setting is a fall theme.

Sweet Potato, Beet, Zucchini Puff Pastry Tart

The inspiration of this tart comes from a dish my mother-in-law makes. She wraps a homemade phyllo pastry with a cottage cheese and feta filling, and it is baked to a crispy perfection. It is a family favourite, and we look forward to special occasions to enjoy it.
I have simplified this recipe by using store-bought puff pastry, and added thinly sliced sweet potatoes, beets, zucchini, and crispy fried sage on top of the cottage cheese and feta filling.
Slice it in twelve pieces and serve as holiday appetizers or serve two slices (one beet/zucchini, one sweet potato/zucchini) as a side dish or with a fresh salad for light lunch.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Inactive time 5 mins
Total Time 55 mins
Course Appetizer, Lunch, Side Dish
Cuisine Greek-Canadian
Servings 6 People

Ingredients
  

(When purchasing the vegetables, try to choose similar circumferences)

  • 2 small beets peeled
  • 1 small zucchini
  • 1 small sweet potato peeled
  • 1 10”x10” sheet of puff pastry thawed and refrigerated
  • ¼ cup olive oil
  • 12 sage leaves
  • 2 eggs one is for the egg wash
  • ½ tablespoon oregano
  • 8 oz cottage cheese about ½ cup
  • 3 oz of feta
  • Finishing salt

Instructions
 

  • Set a mandoline to slice at 1/16”. Slice the beets, zucchini, and sweet potato, using the safety guard. * Require 30 – 36 slices of zucchini & beets, and 45 -54 slices of sweet potato.
  • Place the sweet potato slices on a microwave safe plate, then microwave on high for 3 minutes. Set aside.
  • Prepare the crispy sage: Heat olive oil in an 8.5” skillet over medium heat. Add 5-6 sage leaves and cook until crisp, 30 – 60 seconds. Using tongs, remove and place the sage on a paper towel. Sprinkle with salt. Repeat until all the sage is fried. Save the oil for brushing the vegetables.
  • Preheat the oven to 425°F
  • Prepare the filling: In a medium bowl, whisk one egg, then stir in the oregano. Add in the cottage cheese and the feta, stir to thoroughly combine. Set aside.
  • Roll out the puff pastry on a floured surface, to fit a 9″ x 12″ sheet pan. Line the sheet pan with a piece of parchment paper, then place the pastry on the parchment.
  • Using a knife, lightly score a line ¾” from the edge of the pastry on each of the four sides. Spoon the cheese mixture evenly on the puff pastry, inside of the scored box.
  • Layer the zucchini slices into a row down the middle about 1/3 the width of the area covered by the cheese mixture. Over lapping 2 slices wide by 15-18 rows long, should accomplish this. Repeat the process with the beats on one side of the zucchini. Then with the sweet potato slices on the other side. As the sweet potato slices shrink a little when microwaved, I suggest layering them 3 slices wide by 15-18 slices long.
  • Lightly brush the vegetables with the reserved sage oil.
  • Brush the border with a beaten egg
  • Once your tart is assembled, refrigerate it for 15 minutes before baking.
  • Bake in the preheated oven until vegetables are tender and the crust is golden. 25-30 minutes. Cool on the baking sheet for 5 minutes, then slide the tart, still on the parchment paper, onto a cutting board. Slice into 12 portions.
  • Garnish with fried sage leaves and a finishing salt.

Video

Notes

Substitutions and Tips
  • No mandoline, no problem! Simply slice the vegetables a thinly as possible with a sharp knife. If using a knife, the slices will be slightly thicker, so microwave the sweet potatoes for 4-5 minutes and the beets for 3 minutes.
  • Puff pastry tip: Work quickly. If the puff pastry starts getting warm it becomes harder to use and will not puff up as nicely. Simply place pastry back into the fridge for 5-10 minutes, then continue rolling it out.
    I used a different brand of puff pastry that did not puff up as much as it should, but do not worry, it still made a beautiful, tasty, crispy, and delicious appetizer, enjoyed by all!
Keyword fall tart, non traditional thanksgiving sides, puff pastry zucchini tart, sweet potato and beet, sweet potato and zucchini, sweet potato zucchini recipe, Thanksgiving brunch
Tried this recipe?Let us know how it was!

Some of our favorite Thanksgiving recipes – appetizers, sides & dessert.

Butternut Squash and Turkey Sausage Lasagna

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A piece of Butternut Squash and Turkey Sausage Lasagna is being lifted out of a baking pan.

Butternut Squash and Turkey Sausage Lasagna.

We love a traditional turkey dinner, but we know roasting a 16-pound bird, plus all the sides, is not for everyone. This non-traditional “Thanksgiving-inspired” lasagna recipe is layered with creamy, sweet butternut squash, savoury turkey sausages, sage, thyme, diced jalapeños (optional), luscious béchamel and three types of cheese. It is sure to fulfil your Thanksgiving feast cravings, without all the effort! And it gets better… this cost-effective recipe uses no-boil lasagna noodles. Plus, you can avoid the stress on the big day because this lasagna is great to make ahead and freeze!

This recipe is not just for the holidays, once the leaves turn and the weather cools this autumn flavoured lasagna is the comfort meal we crave!

A baking dish with a fall lasagna, on a fall table setting.
A baking dish with a piece of lasagna on the plate beside it.

Baked in the new Hestan Provisions OvenBon Tri-ply Rectangular Baker in the Hestan Dual Fuel Range. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Tips and Suggestions

  • Make ahead and freeze. If desired, before baking, tightly cover the freezer safe baking dish with lightly greased aluminum foil. Then wrap entire baking dish in plastic wrap and then foil. Freeze for up to 3 months. To prepare, thaw in refrigerator 24 hours. Remove the second layer of foil and the plastic wrap and bake the lasagna for approximately 60 minutes (due to its cold temperature, lasagna that has been stored in a refrigerator requires a slightly longer cooking time).
  • I love the smell of fresh herbs wafting through the kitchen, so once the cheese is melted and beginning to brown, I put a bouquet of herbs in the middle of the lasagna to heat up and use as an aromatic garnish when presented at the table.
  • Serve with a simple peppery arugula salad
  • Sprinkle with chili flakes if you like a little extra spice

Check Out Our Video For How To Make this Fall Lasagna here.

Take a piece out of a squash lasagna in a baking dish. The table is decorated with a fall tablescape.

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 piece of Butternut Squash and Turkey Sausage Lasagna is being lifted out of a baking pan.

Butternut Squash and Turkey Sausage Lasagna

We love a traditional turkey dinner, but we know roasting a 16-pound bird, plus all the sides, is not for everyone. This non-traditional “Thanksgiving-inspired” lasagna recipe is layered with creamy, sweet butternut squash, savoury turkey sausages, sage, thyme, diced jalapeños (optional), luscious béchamel and three types of cheese. It is sure to fulfil your Thanksgiving feast cravings, without all the effort! And it gets better… this cost-effective recipe uses no-boil lasagna noodles. Plus, you can avoid the stress on the big day because this lasagna is great to make ahead and freeze!
This recipe is not just for the holidays, once the leaves turn and the weather cools this autumn flavoured lasagna is the comfort meal we crave!
Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 55 mins
Inactive time 15 mins
Total Time 2 hrs 10 mins
Course Dinner, Entree, Main Course
Cuisine Italian-American
Servings 8 People

Ingredients
  

  • 3 tablespoons olive oil divided. Plus,more for brushing the squash.
  • 1 2-pound butternut squash, cut in half lengthwise, seeds removed
  • 13 ounces 375 g turkey sausages, casing removed
  • 2 onions diced
  • ¼ cup lightly packed fresh sage leaves, chopped
  • 1 jalapeno diced, seeds optional
  • Salt and freshly ground black pepper
  • ¼ cup butter Plus, more for buttering the baking dish.
  • ¼ cup all-purpose flour
  • 2 ½ cups whole milk
  • 1 tablespoon fresh thyme leaves
  • 1 ½ cup whole-milk ricotta cheese
  • 2 ½ cups shredded mozzarella cheese divided
  • ½ cup grated Parmesan
  • 2 9-oz. pkg. no-boil lasagna noodles (also called oven-ready lasagne) We used 20 (10”x2”) noodles

Instructions
 

  • Preheat the oven to 425 ̊F.
  • Brush the olive oil on the cut sides of the squash and place cut-side down on a baking sheet. Roast until soft and turning brown in some spots, 35 to 40 minutes. Scoop out the flesh into a small bowl and mash with a fork.
  • Heat a large skillet over medium heat, add 1 tablespoon of olive oil. Next, add the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Remove sausage with a slotted spoon to a medium size bowl.
  • Add 2 tablespoons of olive oil to the skillet. Add the onion, sage, a sprinkle of salt, and a few grinds of pepper. Cook, over medium-low heat, stirring occasionally for 10 minutes. Add the jalapeno and continue to cook until the onion is softened and caramelized, 10 to 15 minutes more. Add to the bowl with the sausage.
  • While the onions cook, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Then reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Stir in the thyme leaves, taste, and season with salt & pepper, if required. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.
  • Position the rack in the center of the oven and preheat to 375 ̊F.
  • Lightly butter a 9" x 13" rectangular baker. Spread 3/4 cup of the béchamel sauce over the prepared baking dish. Arrange lasagna noodles to completely cover the bottom of the baker. Spread 1/4 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese, then drizzle 3/4 cup of béchamel over the cheese. Next arrange another layer of lasagna noodles. Spread 1/4 of the squash puree over the noodles. Then sprinkle the sausage mixture evenly over the puree. Top with 1/2 cup of mozzarella cheese, then drizzle 3/4 cup of béchamel over the cheese. Repeat layering noodles, puree, mozzarella, béchamel, two more times.
  • If cooking immediately, tightly cover the baking dish with lightly greased aluminum foil and bake the lasagna for 40 minutes. Remove the foil, sprinkle the remaining ½ cup of mozzarella and the Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, about 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
  • You can prepare lasagna up to 24 hours before baking it. Assemble the lasagna as above, before cooking it, tightly cover the baking dish with lightly greased aluminum foil and in and refrigerate. When you are ready to cook the lasagna, preheat the oven to 375 ̊F. Bake the lasagna for approximately 60 minutes (due to its cold temperature, lasagna that has been stored in a refrigerator requires a slightly longer cooking time). Remove the foil and finish as above.

Video

Notes

Tips and Serving Suggestions:
  • Make ahead and freeze. If desired, before baking, tightly cover the freezer safe baking dish with lightly greased aluminum foil. Then wrap entire baking dish in plastic wrap and then foil. Freeze for up to 3 months. To prepare, thaw in refrigerator 24 hours. Remove the second layer of foil and the plastic wrap and bake as per instructions for refrigerated lasagna above.
  • I love the smell of fresh herbs wafting through the kitchen, so once the cheese is melted and beginning to brown, I put a bouquet of herbs in the middle of the lasagna to heat up and use as an aromatic garnish when presented at the table
  • Serve with a simple peppery arugula salad
  • Sprinkle with chili flakes if you like a little extra spice
Keyword 3 cheese lasagna, barilla no boil lasagna recipe, bechamel, bechamel lasagna sauce, best butternut squash recipes, Butternut squash lasagna, butternut squash lasagna recipes, fall lasagna recipe
Tried this recipe?Let us know how it was!

Savoury Bread Pudding with Apples & Kale

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A Thanksgiving themed table setting with an oval dish of bread pudding in the center, with someone spooning out a portion onto a plate with turkey and Brussels sprouts.

This Savoury Bread Pudding with Apples & Kale recipe was created in partnership with Furlani®. Opinions in this post are always my own.

Looking for a crowd-pleasing addition to your Thanksgiving dinner menu? Why not try this take on savoury bread pudding. Filled with all your fall favourite flavours including pancetta, onions, celery, apple, herbs, and kale, then given a burst of flavour from Furlani® garlic Parm knots.

A bag of Furlani Knots is in the center with all of the other ingredients to make this savoury bread pudding surrounding it.

Toast the knots to mimic the traditional ‘stale bread’ which is typically used for a bread pudding. If you have tried these garlic Parm knots, you will know that there are never any left to go stale!

Tossed with eggs, milk and Gruyère cheese, the garlic Parm knots flavour the custard as the bread soaks, creating an elevated flavour profile without any additional effort.

The vegetable kale mixture in a skillet with the toasted cubed bread in the background.
A mixture of eggs and cubed toasted bread in a bowl.
A bowl with the egg and bread mixture and a bowl of the vegetable mixture for the bread pudding.
The bread pudding before it is baked.

Bake until the pudding is set, and the top is lightly browned. This delicious “side dish” will be the main attraction on your Thanksgiving table this year!

I would suggest buying an extra bag (or two) of the Furlani® garlic Parm knots to heat and serve with dinner. They will easily transform a mediocre turkey into the best turkey sandwich that you family has ever had!

Wishing everyone a Thanksgiving filled with great connections, lots of laughs, and of course good mood food!

A Thanksgiving themed table setting with an oval dish of bread pudding in the center, with someone spooning out a portion onto a plate.
A man in suede apron holding the baking dish in his kitchen with fall flowers in the background.

Thanksgiving Menu: Savoury Bread Pudding with Apples & Kale, warmed Furlani® garlic Parm knots, Herb Roasted Turkey, gravy, roasted Brussels sprouts and Ginger-Jalapeño-Cranberry Sauce.

Watch how this Thanksgiving side dish recipe was created here.

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 Thanksgiving themed table setting with an oval dish of bread pudding in the center, with someone spooning out a portion onto a plate with turkey and Brussels sprouts.

Savoury Bread Pudding with Apples & Kale

Looking for a crowd-pleasing addition to your Thanksgiving dinner menu? Why not try this take on savoury bread pudding. Filled with all your fall favourite flavours including pancetta, onions, celery, apple, herbs, and kale, then given a burst of flavour from Furlani® garlic Parm knots.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Brunch, Side Dish
Cuisine British, European
Servings 8 -10 People

Ingredients
  

  • 8 cups ¾-inch-diced Furlani® garlic Parm knots (approx. 14 knots)
  • 4 tablespoons ½ stick unsalted butter
  • 3 ounces pancetta ½-inch-diced
  • 2 cups chopped red onions 2 onions
  • 1½ cups medium-diced celery 2-3 stalks
  • 1 large Honey Crisp or Ambrosia apple peeled and chopped approx. 1 ¼ cups)
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon finely chopped fresh sage leaves
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 bunch of kale stemmed, washed thoroughly and finely chopped
  • 7 extra-large eggs
  • 2 cups low fat milk
  • 1 cup chicken stock homemade or no added salt store bought
  • 2 cups grated Gruyère cheese lightly packed (approx. 6 ounces) Set aside ¼ cup for topping.

Instructions
 

  • Preheat the oven to 350°F degrees.
  • Cut the knots into cubes.
  • Place the knot cubes in a single layer on a sheet pan and bake for 25 minutes, tossing once, until lightly browned and crispy. Set aside.
  • Meanwhile, heat the butter in a 12” skillet over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until browned. Stir in the onions, celery, and cook over medium to medium-high heat for 5 to 7 minutes, stirring occasionally, until the vegetables are tender. Stir in the apples, rosemary, sage, salt, pepper and cook over medium heat for 5 minutes, until most of the liquid is gone. Stir in the kale, cover with a lid (or the sheet pan used to toast the knots) for 4-5 minutes until the kale wilts. Set aside to cool a little.
  • Meanwhile, whisk the eggs, milk, chicken stock, and 1½ cups of the Gruyère into a large bowl. Stir the crispy knots into egg mixture. Soak for 15-30 minutes.
  • Combine the egg mixture and knots, with the vegetable mixture and stir to combine.
  • Pour into a 9 × 13 × 2½” oven-to-table baking dish.
  • Sprinkle with the remaining ½ cup of Gruyère and bake for 50 to 60 minutes, until the pudding is set, and the top is lightly browned. Serve hot and enjoy!

Video

Notes

Chef’s Tip: Pull up a few pieces of kale to the top of the dish just before baking. The kale will get crispy and add a textural crunch!
Keyword apple and bread pudding, bread for bread pudding, Brunch recipe, Savoury bread pudding, Savoury bread pudding recipe, stuffing alternative, thanksgiving savory bread pudding, Thanksgiving side dish
Tried this recipe?Let us know how it was!

Mini Stuffed Pumpkins with Wild Rice

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A top down image of baked mini stuffed pumpkins in a roaster with one on a plate. A Halloween witch tea towel is beside the roaster.

Mini Stuffed Pumpkins with Wild Rice. The entire month of October, captured in one dish.

These mini pumpkins stuffed with wild rice, onions, pancetta, Brussels sprouts, apples and warm spices, satisfy the expectations of all five senses.

A baked mini pumpkin stuffed with rice with the lid leaning on it. A roaster in the background has more mini stuffed pumpkins.

The perfect side for your Thanksgiving turkey. A lovely light lunch with friends on a sunny afternoon. Or the ideal mood setting centrepiece for a Halloween Haunt dinner party.

A top down image of ten baked mini stuffed pumpkins in a roaster.

Prepared using the Hestan Culinary NanoBond 4 Qt Saucepan, the ProBond Titum 11” Non-Stick Skillet and the 14.5” Classic Roaster with Rack. Cooked using the Hestan Dual Fuel Range Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Watch the video to see how these mini stuffed pumpkins were made here

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 baked mini pumpkin stuffed with rice with the lid leaning on it. A roaster in the background has more mini stuffed pumpkins.

Mini Stuffed Pumpkins with Wild Rice

The entire month of October captured in one dish.
These mini pumpkins stuffed with wild rice, onions, pancetta, Brussels sprouts, apples and warm spices, satisfy the expectations all of five senses.
The perfect side for your Thanksgiving turkey. A lovely light lunch with friends on a sunny afternoon. Or the ideal mood setting centrepiece for a Halloween Haunt dinner party.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Lunch, Side Dish
Cuisine North American
Servings 8 -10 People

Equipment

Ingredients
  

  • 8-10 mini pumpkins
  • 2 tablespoon olive oil divided (more as required)
  • 1 cup chopped onion
  • 1 tbsp minced peeled fresh ginger
  • 1 jalapeño diced (seeds optional)
  • 1 tsp ground coriander
  • ¼ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • ¼ tsp ground mustard
  • 1 package 365 g “10 minute” wild rice (flavoured or plain)
  • 400 ml coconut milk
  • 400 ml water
  • ½ teaspoon salt divided
  • ¼ teaspoon freshly ground black pepper
  • 1 oz pancetta 1/4-inch dice
  • 6 oz shredded trimmed Brussels sprouts
  • ½ cup diced apple honey crisp, ambrosia or your favourite
  • 2 tablespoons dried cranberries
  • 2 tablespoons pumpkin seeds
  • radish microgreens if available

Instructions
 

  • Preheat the oven to 400°F
  • Slice the tops off the mini pumpkins and scoop out the seeds.
  • Place the pumpkins, cut side down, into a lightly oiled roasting pan. Roast for 15-20 minutes or until the pumpkins are just tender. Place the lids on a parchment lined baking sheet, brush with a little oil and cook for 8-10 minutes or until just tender.
  • In a 4 Qt saucepan, heat 1 tablespoon oil over medium-low heat, then add the onion. Sauté until the onions are translucent, 6-8 minutes. Add the ginger, jalapeño, coriander, cumin, turmeric, cinnamon, and mustard. Stir and cook for 5 minutes or until fragrant.
  • Add the rice and stir to coat, then add the water, coconut milk, and ¼ teaspoon salt, then bring to a boil over high heat. Once boiling, stir, cover the pan, and reduce the heat to low. Cook for 10-12 minutes, or until the rice is tender. Remove from heat and let stand, covered for 5 minutes until the liquid is absorbed.
  • While the rice cooks, heat 1 tablespoon of olive oil in an 11” non-stick skillet over medium heat. Add pancetta and cook for 5 to 7 minutes, until browned and crispy. Using a slotted spoon, transfer the pancetta to a paper towel lined plate, set aside.
  • Add the Brussels sprouts to the pan with the remaining pancetta fat, add 1/4 teaspoon salt and pepper, toss to coat (add a little olive oil if needed to coat). Sauté for 3 to 4 minutes, stirring occasionally, until sprouts are just beginning to feel tender crisp. Add the apples, stir to combine, and cook for 2-4 minutes until the Brussels sprouts are tender crisp and still bright green. Remove from heat, add back the crispy pancetta, and stir to combine.
  • Add the Brussels sprouts mixture and 1 tablespoon of cranberries to the rice and stir to combine.
  • When the pumpkins are cool enough to handle, spoon the rice mixture into each pumpkin. Place the filled pumpkins back into the roasting pan, cover each filled pumpkin with a lid and return to the oven.
  • Bake for 15-20 minutes or until the pumpkins are soft and the rice is heated through.
  • Top with dried cranberries, pumpkin seeds and microgreens.
  • Serve hot and enjoy!

Video

Keyword Brunch recipe, mini pumpkin recipe, stuffed pumpkin recipe, Thanksgiving recipe, Thanksgiving side dish, wild rice and brussels sprouts
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.

Herb Roasted Turkey

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A side shot of a golden turkey getting based in roaster.

Herb Roasted Turkey.

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

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

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

Sides of roasted carrots, potatoes, brussels sprouts and mashed potatoes plus homemade gravy, brioche dinner rolls and a chilled rosé, rounded out the meal.

A beautifully golden herb roasted turkey in a large roasting pan, colourful roasted veggies in another pan and pot of gravy.

Watch the process video here

A turkey getting ready to go into the roaster.
Roasted Turkey in a roaster, in the oven.
A golden roasted turkey in a roasting pan in the oven.
A finished turkey in the roasted resting on the oven.

Some of our favorite Thanksgiving recipes – appetizers, sides & dessert.

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 side shot of a golden turkey getting based in roaster.

Herb Roasted Turkey

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

Ingredients
  

Turkey:

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

Turkey neck stock for gravy:

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

Gravy:

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

Instructions
 

For the turkey:

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

For the turkey neck stock:

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

For the gravy:

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

Video

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

Looking for different ways to cook turkey?

Here are a few other recipes:

  • Herb Roasted Turkey. We love turkey all year round! To lighten the meal up from a traditional holiday turkey dinner, we skipped the dressing/stuffing, avoided the cranberry sauce, and freshened up the flavour with five herbs including cilantro.
  • 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!
  • Dry-Brined & Grilled Turkey Dry brining and grilling a turkey produce amazing flavour, crispy skin, and juicy meat. Not only does grilling a turkey taste amazing, but it also frees up space in the oven during the holidays!
  • Moist and Juicy Roasted Turkey (and Gravy) Truth be told, I’m not always as planned and thoughtful as required, to get an early jump on brining the bird. My shortcut recipe is to dry rub the bird and put it in the fridge uncovered (on a rack, over a sheet pan) for about an hour. From the fridge, it goes straight into the convection oven at 390°F for 20 minutes to really dry the skin.
  • Leftover Turkey Pot Pie Perfect when made ahead and reheated for a quick weeknight meal or incredible when prepared following a day full of winter adventures… and nothing beats the smell of a pie baking in the oven.

Charred Green Onion-Jalapeno-Lemon Lamb Chops

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

Charred Green Onion-Jalapeno-Lemon Lamb Chops.

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

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

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

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

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

Watch the video here

Side Suggestions for the Lamb Chops

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

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

Charred Green Onion-Jalapeno-Lemon Lamb Chops

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

Ingredients
  

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

For Serving

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

Instructions
 

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

Notes

Watch the video here. 
Keyword Easter dinner, Greek Easter, grilled lamb chop recipe, grilled lamb chops, Lamb chop marinade, lamb chops, sauce for lamb chops
Tried this recipe?Let us know how it was!

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

Please leave us your feedback in the comment box below.

You may also like –

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

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