• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Zimmy's Nook

@zimmysnook

  • Home
  • Recipes
  • About Us
  • Services
  • Contact Us
  • FAQ
  • Navigation Menu: Social Icons

Mains

Kielbasa and Eggs Sheet Pan Meal

January 20, 2023 by zimmysnook Leave a Comment

An easy and colourful one sheet pan meal that is packed with veggies, eggs and kielbasa.

Kielbasa and Eggs Sheet Pan Meal.

This easy one sheet pan meal is packed with flavour, making it the perfect weekend brunch or dinner option for busy weeknights.

It is a great way to get in some protein and veggies at the same time, and it’s a one pan meal which makes the clean up a breeze! This recipe is the perfect way to start your day or end it on a high note and will soon become a staple in your weekly meal rotation!

Variations and Substitutions

  • This dish can be easily customized to your liking by adding different vegetables and seasonings of your choice.
  • Sprinkle with your favourite shredded cheese.
  • Add potatoes. They take longer to bake, so we recommend you parboil the potatoes for 7 minutes until soft but not completely cooked through. Slice in half or ‘smash’, then add to the vegetable mix.

Substitutions for Kielbasa

  • Spicy Italian sausage, chorizo, bratwurst, or plant-based sausage.

Watch how this Kielbasa and Eggs Sheet Pan Meal was made here.

Made in my Hestan Dual Fuel Range using the Hestan Culinary OvenBond Tri-ply Half Sheet Pan. Proud Hestan and 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

An easy and colourful one sheet pan meal that is packed with veggies, eggs and kielbasa.

Kielbasa and Eggs Sheet Pan Meal

This easy one sheet pan meal is packed with flavour, making it the perfect weekend brunch or dinner option for busy weeknights.
It is a great way to get in some protein and veggies at the same time, and it's a one pan meal which makes the clean up a breeze! This recipe is the perfect way to start your day or end it on a high note and will soon become a staple in your weekly meal rotation!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Breakfast, Brunch, Dinner
Cuisine American, Canadian, Polish
Servings 3 -4 People

Ingredients
  

  • 1 red pepper cut into 1” squares
  • 1 green pepper cut into 1” squares
  • 1 yellow pepper cut into 1” squares
  • 1 red onion cut into 1” square
  • 1 jalapeño thinly sliced
  • ½ broccoli crown cut into smaller pieces
  • 1 cup cherry tomatoes around 20-25 tomatoes
  • 4-5 radishes thinly sliced
  • 5 oz kielbasa thinly sliced
  • Olive oil to coat
  • Salt and pepper to taste
  • Dried oregano to taste
  • 6 eggs

Serve with:

  • Naan/flatbread homemade or bought
  • Dried chilies
  • Hot sauce

Instructions
 

  • Preheat oven to 425°F.
  • Lay the peppers, onion, broccoli, tomatoes, radishes, and kielbasa on 13" x 18" sheet pan. Drizzle with olive oil, season with salt, pepper, and dried oregano.
  • Bake for 20-25 minutes. The veggies will be tender with a slight bite.
  • Spread the vegetables and kielbasa to form six ‘pockets’ for the eggs. Crack eggs one at a time and place into the individual pockets. Bake for 7-10 minutes or until eggs are cooked to your liking.
  • Serve with toasted naan, chilies and hot sauce. Enjoy!

Video

Notes

Variations and Substitutions
  • This dish can be easily customized to your liking by adding different vegetables and seasonings of your choice.
  • Sprinkle with your favourite shredded cheese.
  • Add potatoes. They take longer to bake, so we recommend you parboil the potatoes for 7 minutes until soft but not completely cooked through. Slice in half or smash, then add to the vegetable mix.
Substitutions for Kielbasa
  • Spicy Italian sausage, chorizo, bratwurst, or plant-based sausage.
Keyword dinner ideas with kielbasa, easy sheet pan meal, kielbasa dinner ideas, kielbasa meals, kielbasa sheet pan dinner, sheet pan kielbasa and veggies
Tried this recipe?Let us know how it was!

Filed Under: Boards & Trays, Breakfast & Brunch, Mains Tagged With: kielbasa and eggs recipe, kielbasa meal ideas, kielbasa sheet pan dinners, kielbasa veggie sheet pan dinner, sheet pan kielbasa

Clementine Shrimp

January 2, 2023 by zimmysnook Leave a Comment

A citrus shrimp dish with clementine and lemon slices.

Clementine Shrimp.

There’s nothing quite like a quick and easy skillet shrimp recipe to satisfy your seafood cravings. And when you add a bright and citrusy clementine sauce, you’re in for a real treat.

To start, heat a skillet over medium heat, then warm the oil. Add the onions and cook for 2-3 minutes until beginning to soften. Add the garlic and cook for 1 minute. Pour in the clementine juice, lemon juice, clementine zest, red pepper flakes and parsley. Cook until reduced by about half, 3 to 6 minutes.

Add the shrimp to the sauce, then season with salt & pepper. Cover and cook for 4 to 5 minutes, turning once, or until cooked through.

Arrange the shrimp on a platter with the clementine slices and lemon wedges. Pour the remaining sauce over everything.

The final result will be a platter of succulent shrimp bursting with the sweet and tangy flavors of clementine. And with a sprinkle of parsley and a kick of pepper flakes, the dish is brought to life with fresh, vibrant flavors. We also highly recommend a loaf of crusty bread for dipping in the extra sauce.

Serve this easy skillet shrimp recipe as a main course or as an appetizer at your next gathering – either way, it’s sure to be a hit.

Watch how this easy citrus shrimp recipe was made here.

Cooked in my Hestan Dual Fuel Range using the Hestan Culinary 3.5-Quart Nanobond Sauteuse. Proud Hestan and 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 close up of an easy citrus shrimp dish.
A citrus shrimp dish with clementine and lemon slices.

Clementine Shrimp

Succulent shrimp bursting with the sweet and tangy flavours of clementine. And with a sprinkle of parsley and a kick of pepper flakes, the dish is brought to life with fresh, vibrant flavors. Serve this skillet shrimp recipe as a main course or as an appetizer – either way, it’s sure to be a hit.
Print Recipe Pin Recipe
Prep Time 7 mins
Cook Time 13 mins
Total Time 20 mins
Course Appetizer, Main Course
Cuisine North American
Servings 4 People

Ingredients
  

  • 1 tablespoon olive oil
  • ½ cup fresh clementine juice
  • ¼ cup fresh lemon juice
  • 5 garlic cloves minced or pressed
  • 2 tablespoon finely chopped red onion
  • Zest of one clementine
  • ½ teaspoon red pepper flakes plus more for finishing.
  • 1 tablespoon chopped fresh parsley plus more for finishing.
  • Salt & freshly ground black pepper.
  • 22 ounces 600 grams wild Argentinian shrimp, peeled & deveined

For Platting

  • 2 clementines cut into slices
  • 1 small lemon cut into wedges

Instructions
 

  • Heat a skillet over medium heat, then warm the oil.
  • Add the onions and cook for 2-3 minutes until beginning to soften. Add the garlic and cook for 1 minute. Pour in the clementine juice, lemon juice, clementine zest, red pepper flakes and parsley. Cook until reduced by about half, 3 to 6 minutes.
  • Add the shrimp to the sauce, then season with salt & pepper. Cover and cook for 4 to 5 minutes, turning once, or until cooked through.
  • Arrange the shrimp on a platter with the clementine slices and lemon wedges. Pour the remaining sauce over everything.
  • Finish the dish with a sprinkle of chopped parsley and a pinch of red pepper flakes, if desired.
  • Serve the shrimp with a side of crusty bread for dipping in the extra sauce.

Video

Keyword citrus shrimp, clementine citrus, Clementine recipe, pan seared citrus shrimp recipe, shrimp citrus, shrimp citrus marinade
Tried this recipe?Let us know how it was!

Filed Under: Appetizers, Mains, Seafood Tagged With: citrus shrimp marinade, clementine sauce, easy skillet shrimp recipe, Seafood recipe

Roasted Crown Rack of Lamb

December 20, 2022 by zimmysnook Leave a Comment

Roasted Crown Rack of Lamb with Mint Salsa Verde

Roasted Crown Rack of Lamb with Mint Salsa Verde. This recipe was proudly created in partnership with Aussie Beef & Lamb. All opinions expressed are my own.

You have taken the time to artistically arrange each item on the table. Thoughtfully planned the dinnerware, coordinated the napkins, and carefully placed the candles. The glasses are filled, and your guests are seated. It is time to put the finishing touch on your tablescape. As you slowly approach, everyone stops talking and turns. Their mouths drop as you set the delicious centre piece right in the middle for all to admire.

Whether you are dining at the kitchen island, or a folding card table, a crown rack of lamb will make you feel as though you are royalty dining at the palace.

Best part, you do not have to be a restaurant quality chef to prepare this recipe. Ask your butcher to prepare the Crown Rack and the rest is super easy.

The lamb is rubbed with a mixture of thyme, rosemary, salt, garlic, and olive oil, then slow roasted to start. Then as the lamb nears the desired finishing temperature, it is hit with a blast of heat and a few minutes under the broiler to brown the exterior without overcooking the interior.

Place the lamb on a bed of rosemary while it rests to accentuate the incredible aroma. Serve with a bright Mint Salsa Verde, to excite the tastebuds, while keeping the dish balanced, and fresh.

A slice crown rack of lamb on with a mint salsa verde.

Watch how this Roasted Crown Rack of Lamb recipe was prepared here.

Elaine and I love lamb and enjoy it frequently. Our first choice is always Australian lamb for the incredible quality, flavour, tenderness, and value. In addition, we appreciate the efforts that have been made by the Australian red meat industry to improve sustainability. We also believe the environmental focused efforts also deliver a higher quality of meat. Pastures requiring less fertilizer, increased native vegetation and rotating stock between pastures are many of the same practices that we appreciate about our local farmers.

How to tie crown roast of lamb

You can order a crown roast of lamb tied from most local butchers. But if you enjoy doing things yourself then try tying it at home.

To begin, you will need two racks of lamb that are equal in size and shape, a sharp knife, cooking twine, and a thick-walled glass (or can).

Place the racks bone-side up on a cutting board and slice small slits between the ends of each bone in the middle of the meat (do not cut too deep or you will be serving chops instead). This cut will allow the racks to bend into a semi circle. Then, cut another shallow slit along the length of the loins, under the bone (what will be the base of the crown). This slit will hold the string in place when you tie the crowns.

Lay the racks flat on their fat side, beside each other with the bones facing the same direction. Using the cooking twine, tie together the two end bones that are butted up against each other.

To form the crown, place the glass (or can) on the board. Stand the racks with the bones pointing up and wrap them around the glass (fat/meat side in, bones facing out). Bend them until their ends meet. Then tie the two end bones together. Double a long piece of twine, then wrap around the two racks, sliding the string into the slit you cut near the loins at the base of the crown. Tighten the string and tie securely.

Remove the glass and adjust the roast to form a freestanding circle.

A prepared crown rack of lamb ready to get roasted.

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

Roasted Crown Rack of Lamb with Mint Salsa Verde

Roasted Rack of Lamb with Mint Salsa Verde

Whether you are dining at the kitchen island, or a folding card table, a crown rack of lamb will make you feel as though you are royalty dining at the palace. Best part, you do not have to be a restaurant quality chef to prepare this recipe. Ask your butcher to prepare the Crown Rack and the rest is super easy. The lamb is rubbed with a mixture of thyme, rosemary, salt, garlic, and olive oil, then slow roasted to start. Then as the lamb nears the desired finishing temperature, it is hit with a blast of heat and a few minutes under the broiler to brown the exterior without overcooking the interior. Place the lamb on a bed of rosemary while it rests to accentuate the incredible aroma. Serve with a bright Mint Salsa Verde, to excite the tastebuds, while keeping the dish balanced, and fresh.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
Resting Time 15 mins
Total Time 1 hr 30 mins
Course Dinner, Entree, Main Course
Cuisine International
Servings 4 -6 People

Ingredients
  

  • 2 racks of lamb 8 bones each, frenched, tied to form a crown
  • 2 tablespoons minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • ½ tablespoon coarse sea salt
  • 3 garlic cloves minced
  • 3 tablespoons olive oil
  • Rosemary & thyme sprigs to line the bottom of your skillet

Mint Salsa Verde

  • 2 cloves garlic peeled
  • 1 cup fresh flat-leaf parsley
  • 1 cup fresh basil leaves
  • ½ cup fresh mint leaves
  • 1 tablespoon capers drained
  • 6 anchovy fillets
  • 1 tablespoon Dijon mustard
  • Zest of 1 lemon
  • 4 tablespoons red wine vinegar
  • 8 tablespoons really good extra virgin olive oil

Instructions
 

  • Add rosemary, thyme, salt, and garlic into a mortar & pestle, then smash to combine. Stir in the olive.
  • Line a skillet (or shallow baking dish) with rosemary and thyme leaves.
  • Rub the mixture all over the lamb meat and fat. Cover the bones with foil, then place the lamb in the prepared skillet. Set aside for 30 minutes at room temperature.
  • Preheat the oven to 250 °F.
  • Place the lamb in the oven and cook until the internal temperature in the centre of the lamb meat reaches 115 °F (approximately 35- 50 minutes, depending on the thickness of the lamb racks).
  • Remove the lamb from the oven and raise the temperature to 450 °F.
  • Once hot, place the lamb back in the oven. Cook until an internal temperature of 124 °F is reached (5 to 10 minutes, but watch carefully, the temperature can rise quickly in a hot oven).
  • Turn on the broiler and cook until the lamb has browned, and the internal temperature is 129 °F (about 5 minutes). Keep a close eye on it, the last thing you want is to burn the roast! If it is browning faster than it is cooking, turn off the broiler and continue to cook at 450 °F until desired temperature is reached.
  • Remove from the oven, lightly tent with foil, and let rest for 10 – 15 minutes before serving.
  • While the lamb cooks, prepare the Mint Salsa Verde

Mint Salsa Verde

  • On a large board, combine the garlic, herb leaves, capers, and anchovies, then chop with a knife until all the ingredients are finely chopped.
  • Add the chopped herb mixture to a bowl with the mustard, lemon zest and vinegar, stir to combine. Slowly pour in the oil and stir until well mixed. If desired, add another 1 or 2 tablespoon of olive oil.
  • Season with salt and pepper to taste.
  • Slice into individual bone portions and serve with Mint Salsa Verde.

Video

Notes

Note:
  • You can order a crown roast of lamb tied from most local butchers. But if you enjoy doing things yourself then try tying it at home.
  • To begin, you will need two racks of lamb that are equal in size and shape, a sharp knife, cooking twine, and a thick-walled glass (or can).
  • Place the racks bone-side up on a cutting board and slice small slits between the ends of each bone in the middle of the meat (do not cut too deep or you will be serving chops instead). This cut will allow the racks to bend into a semi circle. Then, cut another shallow slit along the length of the loins, under the bone (what will be the base of the crown). This slit will hold the string in place when you tie the crowns.
  • Lay the racks flat on their fat side, beside each other with the bones facing the same direction. Using the cooking twine, tie together the two end bones that are butted up against each other.
  • To form the crown, place the glass (or can) on the board. Stand the racks with the bones pointing up and wrap them around the glass (fat/meat side in, bones facing out). Bend them until their ends meet. Then tie the two end bones together. Double a long piece of twine, then wrap around the two racks, sliding the string into the slit you cut near the loins at the base of the crown. Tighten the string and tie securely.
  • Remove the glass and adjust the roast to form a freestanding circle.
Keyword Christmas dinner recipe, crown lamb, crown lamb roast, crown roast of lamb, crown roasted rack of lamb, Holiday recipes, New Year’s Eve recipes
Tried this recipe?Let us know how it was!

Filed Under: Holiday Entertaining, Lamb, Mains Tagged With: crown lamb rack, crown roast lamb, Holiday Dinner, Mint Salsa Verde recipe, roast crown of lamb

Vegetarian Cabbage Rolls (with a Holiday Inspired Filling)

December 12, 2022 by zimmysnook Leave a Comment

Two rows of cabbage rolls with tomato sauce in a baking pan.

Vegetarian Cabbage Rolls (with a Holiday Inspired Filling)

When planning our holiday meal this year, we know that these Savoy cabbage rolls stuffed with mushrooms, onions, sage, sweet potatoes, dried cranberries, and wild rice will be on the menu! They are a great focal point for a vegetarian (or vegan) meal and make an incredible tasty side for a traditional turkey, roast beef, ham, or duck dinner.

Our philosophy is to buy the freshest ingredients we can find, prepare them simply and share meals with our family and friends. Fortunately for us, Ontario grown cabbage, onions, mushrooms, and sweet potatoes are all available locally and in-season in December. They are actually available throughout most of the year!

This recipe was created in partnership with Produce Made Simple. Opinions in this post are my own.

Ingredients for Vegetarian Cabbage Rolls with a Holiday Inspired Filling.

I choose Savoy cabbage as the star for these cabbage rolls. It is a variety that is mild in flavour, very tender, easy to work with, and it does not hurt that their crinkly green leaves are pretty photogenic.

Growing up, I used to think that making cabbage rolls was a full day commitment because my aunt or baba would make dozens at a time. But when you just make 12, the prep time is minimal and while the cabbage rolls are cooking, it leaves time to wrap a few gifts. Make them a couple of days in advance, keep them refrigerated, and warm them up to reduce the stress of the big day.

Watch how this recipe for vegetarian cabbage rolls was made here.

Cabbage Nutrition

Cabbage is delicious and nutritious! According to the Canadian Nutrient File, 100 g of raw cabbage contains the following amounts (according to the daily requirements of the Canadian food guide): 100% of vitamin C, 95% of vitamin K, 7% of fibre (1.8 g), 5% of magnesium, 5% of potassium, 4% of calcium, 3% of iron, and 42 µg of beta-carotene.

Twelve Savoy cabbage rolls lined up in a pan ready to get sauced and baked.

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

Two rows of cabbage rolls with tomato sauce in a baking pan.

Vegetarian Cabbage Rolls (with a Holiday Inspired Filling)

Mushrooms, onions, sage, sweet potatoes, dried cranberries, and wild rice. Great focal point for a vegetarian meal or tasty side for a traditional turkey dinner.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs
Course Lunch, Main Course, Side Dish
Cuisine International
Servings 12 Cabbage Rolls

Ingredients
  

  • ¾ cup wild rice blend cooked for half the total cooking time
  • 1 large savoy cabbage
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 6 ounces cremini Mushrooms sliced in half, then thinly sliced
  • ½ teaspoon dried thyme
  • 1 packed cup grated sweet potato
  • ¼ cup dried cranberries
  • 2 packed tablespoons minced fresh sage
  • ½ teaspoon salt plus more for cabbage water add for seasoning onions
  • ½ teaspoon freshly ground pepper
  • 650 mL bottle of Passata divided
  • 1 cup boiling water
  • Chopped parsley for garnish

Instructions
 

  • In a saucepan, add rice and water as per package directions. Bring to a boil, then reduce heat, cover, and simmer. Cook for half the total time indicated on the package. Transfer to a bowl to cool. (My rice blend requires 45 minutes to cook, so I cooked it for 22 minutes).
  • Fill a stockpot halfway with salted water and bring to a boil.
  • Using sharp knife, carefully remove the core from the cabbage.
  • Gently lower the cabbage into the pot, core side down. Cover and cook until leaves are softened, about 8 minutes. Transfer to bowl of ice water to chill.
  • Remove the outer leaves from the cabbage and set a few of them aside to cover the bottom of the pan and the top of the rolls while baking (I required 3 leaves for the bottom and 3 for the top). Working from core end, remove 12 leaves from the cabbage. (If leaves become difficult to remove, return the cabbage to the boiling water for 2 to 3 minutes).
  • Drain the leaves on a towel. Then trim the coarse veins running through the middle of each leaf. Set aside.
  • Heat a large skillet over medium-low heat, add oil and warm through. Add onions and cook for 2 to 3 minutes, sprinkle with salt and cook for 2 minutes more. Add the mushrooms, and thyme, stir to combine and cook for 3 to 4 minutes. Add the sweet potatoes and cook for another 3 to 4 minutes. Remove from heat and add the cranberries, and sage, stir to combine. Add the rice, salt, and pepper to the skillet, mix well.
  • Preheat the oven to 375°F.
  • Place a cabbage leaf on a board. Spoon about 1/3 cup of the rice mixture onto the leaf, slightly above stem. Next fold the stem end, then bring in the sides and roll tight.
  • Line a 9 x 13-inch baking dish with enough of the reserved outer leaves to cover the bottom. Then arrange the rolls, seam side down, in single layer on top.
  • Pour 1 cup of the passata on top of the rolls, then pour over one cup of boiling water. Layer on the remaining reserved leaves, then tightly cover the dish with foil.
  • Bake 75 to 90 minutes until the cabbage rolls feel mostly tender. Uncover, discard top leaves, pour over the remaining passata, and bake until completely tender, about 30 minutes.
  • Serve with chopped parsley and enjoy!

Video

Keyword christmas side dish idea, vegan cabbage rolls, Vegan Christmas recipe, vegetarian cabbage rolls, vegetarian cabbage rolls recipes, vegetarian cabbage rolls with rice, Vegetarian Christmas recipe, vegetarian recipe, vegetarian stuffed cabbage rolls
Tried this recipe?Let us know how it was!



Filed Under: Appetizers, Holiday Entertaining, Mains, Meatless, Salads, Sides & Dips, Vegan Tagged With: baking cabbage rolls, homemade cabbage rolls, recipes with savoy cabbage, vegan savoy cabbage recipes, Vegetarian Cabbage Rolls, vegetarian stuffed cabbage rolls

Roasted Leg of Lamb with Lemon Vinaigrette

December 9, 2022 by zimmysnook Leave a Comment

A medium rare Roasted Leg of Lamb with Lemon Vinaigrette half sliced on a platter with a knife.

Roasted Leg of Lamb with Lemon Vinaigrette

I am a fan of lamb. There, I said it and it feels great. I enjoy it grilled, seared, and roasted. I enjoy it in the spring, summer, autumn, and winter. But I enjoy it most during the holidays, at a table of close friends and/or family.

I also love my lamb medium-rare to rare, that is my preference. Yet since I know that is not everyone’s preference, when I cook a large cut like a leg of lamb or a roast, I cook it to rare, then portion off the servings of those who prefer if past medium rare, wrap those portions and toss them back in the warm oven. It does not take more then a few minutes to warm through slices of lamb. While I do that for my guests, I cover the platter with foil and a tea towel, then voila… medium-rare on the platter and medium to slightly more from the oven.

This leg is rubbed with my favourite lamb seasonings of garlic, rosemary, and lemon, then roasted.

Served with a lemon vinaigrette to brighten the entire meal. Cheers.

How long do you cook a leg of lamb?

For medium-rare to rare, roast until an instant-read thermometer inserted into thickest part of meat (not touching the bone) registers 122°F to 126°F, 1¼ to 1½ hours. Transfer to a cutting board and rest lightly tented with foil for 15 to 25 minutes. For those who prefer if past medium rare, wrap those portions and toss them back in the warm oven. It does not take more then a few minutes to warm through slices of lamb.

Watch how this semi boneless leg of lamb was prepared here.

This roasted leg of lamb with lemon vinaigrette was cooked in the Hestan Culinary 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.

A rosemary lamb roast on mixed root vegetables ready to go into the oven.
A roaster and sheet pan with a lamb on it sitting on a light blue range.

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 medium rare Roasted Leg of Lamb with Lemon Vinaigrette half sliced on a platter with a knife.

Roasted Leg of Lamb with Lemon Vinaigrette

I am a fan of lamb. There, I said it and it feels great. I enjoy it grilled, seared, and roasted. I enjoy it in the spring, summer, autumn, and winter. But I enjoy it most during the holidays, at a table of close friends and/or family.
I also love my lamb medium-rare to rare, that is my preference. Yet since I know that is not everyone’s preference, when I cook a large cut like a leg of lamb or a roast, I cook it to rare, then portion off the servings of those who prefer if past medium rare, wrap those portions and toss them back in the warm oven. It does not take more then a few minutes to warm through slices of lamb. While I do that for my guests, I cover the platter with foil and a tea towel, then voila… medium-rare on the platter and medium to slightly more from the oven.
This leg is rubbed with my favourite lamb seasonings of garlic, rosemary, and lemon, then roasted.
Served with a lemon vinaigrette to brighten the entire meal. Cheers.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 2 hrs
Resting Time 15 mins
Total Time 2 hrs 30 mins
Course Dinner, Entree, Main Course
Cuisine American
Servings 4 -6 People

Ingredients
  

  • 1 2 kg semi-boneless leg of lamb, (aitchbone removed, and trussed) excess fat trimmed to ¼ inch
  • Oil for searing lamb
  • 4 garlic cloves
  • ½ tablespoon coarse sea salt
  • 2 tablespoons chopped fresh rosemary
  • ¼ teaspoon black pepper
  • 2 tablespoons Olive oil
  • ¼ cup white wine
  • *Roasting vegetables of your choice cut to cook in an equal time (I did fennel, sweet potatoes, carrots, and yellow potatoes), seasoned with a drizzle of olive oil and a sprinkle of salt & pepper

Vinaigrette

  • Zest of one lemon
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon stone ground mustard
  • 3 tablespoons olive oil

Instructions
 

  • Pat the lamb dry with paper towels. Set aside.
  • To a mortar and pestle, add the garlic and sea salt, then pound (alternatively mince with a heavy knife). Then stir rosemary, pepper, salt & olive oil.
  • Preheat oven to 350°F.
  • Heat a stovetop safe roasting pan over med-high heat (alternatively use a large skillet).
  • Pour in 2 to 3 tablespoons of oil and heat through.
  • Place the lamb in the pan and sear for 10 to 12 minutes, turning every 2 to 3 minutes until browned.
  • Remove lamb to a board or plate. Set aside.
  • Add the wine to the roasting pan to deglaze the stuck meat bits.
  • Lower the heat to medium-low, then add the vegetables. Cook, stirring occasionally for 8 to minutes.
  • While the vegetables are cooking, rub the paste all over lamb. Then nestle the lamb on top of the vegetables.
  • Roast lamb in middle of oven for 30 minutes. Then toss the vegetables.
  • Continue to roast until an instant-read thermometer inserted into thickest part of meat (not touching the bone) registers 122°F to 126°F, 1¼ to 1½ hours. Transfer to a cutting board and rest lightly tented with foil for 15 to 25 minutes.
  • Raise the oven temperature to 425°F, and roast to vegetables until browned and cooked to your liking.
  • Combine all the dressing ingredients in a small jar with a tight-fitting lid and shake vigorously to combine.
  • Once the vegetables have finished cooking, place them on a warm platter. Carve the lamb and place the slices on top of the vegetables.
  • Serve with the dressing and enjoy.

Video

Notes

  • Tip, if any of your guests prefer their lamb cooked to medium or slightly more, take their portions, wrap them in foil and toss the foil package back in the oven for 3 to 5 minutes. While those portions are in the oven cover the platter with foil and tea towel to keep warm.
  • *Note: choose hearty vegetables and cut them into sizes that can cook for at least 90 minutes at 350°F
  • Note: the dressing amount is just enough to give a few teaspoons to each guest. If you choose to double the amount the dressing and have some leftover, store it in the fridge for up to a week and use it on salads, or grilled/roasted vegetables.
Keyword christmas leg of lamb, cooking leg of lamb in oven, how long do you cook a leg of lamb, leg of lamb rub, leg of lamb seasoning, semi boneless leg of lamb, spices for lamb roast
Tried this recipe?Let us know how it was!

Filed Under: Holiday Entertaining, Lamb, Mains Tagged With: cooked leg of lamb, cooking leg of lamb in the oven, how long do you cook leg of lamb, lamb sunday roast, recipe for roast leg of lamb, roast lamb with garlic and rosemary

Spicy Maple Pork Tenderloins

December 6, 2022 by zimmysnook Leave a Comment

A colourful plater of Spicy Maple Pork Tenderloins, skewered vegetables, smashed potatoes and broccolini.

Spicy Maple Pork Tenderloins.

As the temperature drops, and the days grow shorter, we understand the appeal of hearty soups, thick stews, and braised dishes that blip away in the oven for hours. Serve any of them with fresh crusty bread and you have now painted the picture of the stereotypical comfort meal.

However, my true comfort food is still found on the grill even as the temperature drops below freezing. There is something about the peacefulness of tending the grill during the winter that awakes my appetite and excites my taste buds.

This grilled Spicy Maple Pork Tenderloin recipe is exactly that type of meal. The perfect char that the sugars in the maple syrup create. The mix of sweet and spicy. The moist, tender, juicy pork. Not to mention the incredible grilled vegetables and crispy smashed potatoes.

So, the next time you are craving some comfort food, put on a coat, a hat, and some gloves, fire up the grill and give this recipe a try.

Pork Tenderloin Tips:

When I find a good deal on pork tenderloins, I like to freeze them in marinade for up to 3 months. Just allow them to completely thaw in refrigerator overnight before grilling. Makes a quick and tasty weeknight meal and is also great for meal prepping.

This recipe can easily be made inside as well.

  • Preheat the oven to 400 ˚F.
  • In large, oven-proof skillet, heat a couple of tablespoons of oil over medium-high heat.
  • Sear the drained tenderloins for 8 – 10 minutes turning every few minutes until nicely browned.
  • Place the skillet in the oven and cook until the internal temperature reaches 145˚F. (10 to 20 minutes)
  • Continue with instructions below.

WATCH THE PROCESS VIDEO HERE

These Spicy Maple Pork Tenderloins were cooked on my 36″ Hestan freestanding Grill. Proud Hestan 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 colourful plater of Spicy Maple Pork Tenderloins, skewered vegetables, smashed potatoes and broccolini.

Spicy Maple Pork Tenderloins

My true comfort food is still found on the grill even as the temperature drops below freezing. There is something about the peacefulness of tending the grill during the winter that awakes my appetite and excites my taste buds.
This grilled Spicy Maple Pork Tenderloin recipe is exactly that type of meal. The perfect char that the sugars in the maple syrup create. The mix of sweet and spicy. The moist, tender, juicy pork. Not to mention the incredible grilled vegetables and crispy smashed potatoes.
So, the next time you are craving some comfort food, put on a coat, a hat, and some gloves, fire up the grill and give this recipe a try.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Marinating time & Resting Time 4 hrs 10 mins
Total Time 4 hrs 50 mins
Course Dinner, Entree, Main Course
Cuisine Canadian, North American
Servings 4 -6 People

Ingredients
  

  • ⅓ cup maple syrup
  • ⅓ cup white balsamic vinegar
  • ¼ cup Dijon mustard
  • 2 tsp chopped fresh rosemary
  • ½ tsp salt
  • ½ tsp pepper
  • 1 long red chili thinly sliced
  • 2 x 1 lb pork tenderloins trimmed of excess fat

Instructions
 

  • Add maple syrup, white balsamic, mustard, rosemary, salt, pepper, and sliced chilies to a bowl and stir to combine. Place pork tenderloins in a small baking dish or resealable bag and pour over marinade.
  • Cover/seal and refrigerate for 4 to 24 hours. Turning pork occasionally.
  • Preheat grill on medium heat to approximately 400˚F – 425˚F.
  • Remove pork from marinade allowing excess marinade to drip back into the dish.
  • Add the marinade into a small saucepan and bring to boil over medium-high heat. Boil for 4 minutes stirring occasionally. Then remove from the heat until ready to serve.
  • Place the pork over direct heat and grill for 4 to 6 minutes until nicely charred. The sugars in the maple syrup will burn, so watch this step carefully and adjust the heat as required. Flip the pork and brush with a little of the boiled marinade. Grill for 4 to 5 minutes more, until nicely charred. At this point, either move the tenderloins to an upper rack or an area of the grill that they can continue cooking over indirect heat with the lid closed. Cook until the internal temperature reaches 145˚F (12 to 20 minutes, depending on thickness of the pork, how often the lid is open and outside temperature).
  • Remove pork and tent loosely with foil. Let rest for 10 minutes before slicing pork into ½ inch thick slices on a diagonal. Serve drizzled with spoonful of warm sauce.
  • We enjoy this dish with a variety of grilled vegetables, and crispy smashed potatoes.

Video

Notes

Tips:
  • When I find a good deal on pork tenderloins, I like to freeze them in marinade for up to 3 months. Just allow them to completely thaw in refrigerator overnight before grilling. Makes a quick and tasty weeknight meal and is also great for meal prepping.
  • It is important to boil the marinade to completely kill off bacteria from the raw pork. If you are concerned about this process, just double the marinade quantities, reserve half, and discard the marinade that the pork was submerged in. Warm reserved marinade before basting and serving.
Recipe can easily be made inside as well.
  • Preheat the oven to 400 ˚F.
  • In large, oven-proof skillet, heat a couple of tablespoons of oil over medium-high heat.
  • Sear the drained tenderloins for 8 – 10 minutes turning every few minutes until nicely browned.
  • Place the skillet in the oven and cook until the internal temperature reaches 145˚F. (10 to 20 minutes)
  • Continue with instructions above.
Keyword cooking pork tenderloins, grilled pork tenderloins, grilled tenderloins, marinade for pork tenderloins, pork tenderloins, pork tenderloins recipe, spicy pork tenderloin marinade
Tried this recipe?Let us know how it was!

Filed Under: Grilling In the Nook, Mains, Pork, Sauces, Marinades & Condiments Tagged With: frozen pork tenderloins, grilling pork tenderloins, how long to grill pork tenderloins, pork tenderloin marinade for grilling, spicy pork tenderloin marinade, winter grilling

Grilled Flank Steak with Herb Sauce

November 27, 2022 by zimmysnook Leave a Comment

A medium rare and sliced grilled flank steak with herb sauce over the top.

Grilled Flank Steak with Herb Sauce.

Flank steak marinated in garlic, green onions, rosemary, white balsamic, extra virgin olive oil, salt, and pepper.

Grilled hot and fast. Rested. Then finished with a bright herbaceous sauce of basil, flat leaf parsley, green onions, garlic, crushed hot chili pepper paste, salt, white vinegar, balsamic vinegar, and extra virgin olive oil.

A wonderfully balanced dish. Flavours that are sure to awaken your taste buds and whet your appetite.

How to tenderize flank steak

A flank steak is a very lean cut of meat with almost no fat. It is best to tenderize by marinating the steak with fresh herbs, garlic, seasonings, oil, and vinegar for a few hours.

Crosshatch the top of the steak to help with the absorption of the marinade and to give additional surfaces to char when grilling. This is done by slicing diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼ inch deep, and space them ¾ inch apart.

A marinated and crosshatched steak in a sheet pan ready to be grilled.

Flank steak temperature

Grill the steak over high heat, turning 90° once, then flipping, then turning again, until nicely charred and an instant-read thermometer inserted in the thickest part registers 125-130°F (medium-rare), total cooking time 6 to 10 minutes (this time will vary based on thickness of the steak, temperature of the grill, outside temperature and how much the lid of the grill is open or closed).

Slightly less than medium-rare is always my preference, but my wife enjoys hers medium-rare. She is happy with the outer thinner pieces, but it is also easy to toss on a few slices back onto the grill so that everyone enjoys their meal just as much.

Watch the process video here.

This Grilled Flank Steak with Herb Sauce was cooked on my 36″ Hestan freestanding Grill and was marinated in my new Hestan Culinary  OvenBond Tri-ply Quarter Sheet Pan. Proud Hestan & 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 medium rare and sliced grilled flank steak with herb sauce over the top.

Grilled Flank Steak with Herb Sauce

Flank steak marinated in garlic, green onions, rosemary, white balsamic, extra virgin olive oil, salt, and pepper.
Grilled hot and fast. Rested. Then finished with a bright herbaceous sauce of basil, flat leaf parsley, green onions, garlic, crushed hot chili pepper paste, salt, white vinegar, balsamic vinegar, and extra virgin olive oil.
A wonderfully balanced dish. Flavours that are sure to awaken your taste buds and whet your appetite.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Inactive time: 2- 4 hours 2 hrs 30 mins
Total Time 3 hrs
Course Dinner, Entree, Main Course, Sauce
Cuisine Spanish fusion
Servings 4 -6 People

Ingredients
  

  • 2 to 2½- pound flank Steak

Marinade

  • 4 garlic cloves minced
  • 2 green onions white and light green parts only, thinly sliced
  • 1 tablespoon white balsamic vinegar
  • 1½ tablespoons fresh rosemary chopped
  • ½ cup olive oil
  • ½ teaspoon Kosher salt
  • ½ freshly ground pepper

Herb Sauce

  • 2 green onions white and light green parts only, finely chopped
  • 3 garlic cloves finely chopped
  • ½ tablespoon crushed hot chili pepper paste
  • ¼ cup white vinegar
  • ¼ cup balsamic vinegar
  • 1 teaspoon kosher salt
  • 5 tablespoons finely chopped flat-leaf parsley
  • 3 tablespoons finely chopped basil
  • ¾ cup extra-virgin olive oil

Instructions
 

Marinade

  • In a small bowl, combine all of the marinade ingredients. Set aside.
  • Crosshatch the top of the steak to help with the absorption of the marinade and give additional surfaces to char when grilling. This is done by slicing diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼ inch deep, and space them roughly ¾ inch apart.
  • Add the meat to a quarter sheet pan (or use a resealable bag) and pour in all the marinade; turn the meat to coat. Cover the pan and refrigerate for 2 to 4 hours.

Herb Sauce

  • Combine onions, garlic, hot chili, vinegar, and salt in a medium bowl. Let sit 10 minutes.
  • Stir in the parsley, basil, and olive oil. Set aside.

Grill the Steak

  • Remove the steak from the fridge 30 minutes prior to grilling. Preheat the grill on high. Remove the steak from the marinade, and let the excess marinade drip off.
  • Season the steak with a sprinkle of kosher salt.
  • Grill the steak over high heat, turning 90° once, then flipping, then turning again, until nicely charred and an instant-read thermometer inserted in the thickest part registers 125-130°F, total cooking time 6 to 10 minutes (this time will vary based on thickness of the steak, temperature of the grill, outside temperature and how much the lid of the grill is open or closed).
  • Transfer the steak to a carving board and let rest for 5-10 minutes. Thinly slice the meat against the grain and serve with herb sauce.

Video

Keyword cooking flank steak on grill, Flank steak on gas grill, green herb sauce for steak, Grilled flank steak, Herb sauce for steak, how to tenderize flank steak, preparing flank steak
Tried this recipe?Let us know how it was!

Filed Under: Beef, Grilling In the Nook, Mains, Sauces, Marinades & Condiments Tagged With: Costco beef recipe, Costco Flank steak, grilled flank steak recipes, herb sauce, seared flank steak, tenderizing flank steak

Colossal Shrimp in a Spicy Sauce

November 22, 2022 by zimmysnook Leave a Comment

A bowl with six colossal shrimp in a spicy sauce.

Colossal Shrimp in a Spicy Sauce

Ready in 30 minutes, easy to make and has a ton of flavour, this colossal shrimp recipe checks off all of the boxes! The star of this dish are these wild caught Argentinian colossal shrimps!

Garlic, fire roasted tomatoes, passata, jalapeño, rosemary, capers, olives, and corn, create the perfect base for these Marina Dey Rey Colossal Wild Argentinian Shrimp.  Their sweet lobster like flavour, nestled into this spicy tomato sauce it is pure comfort in a bowl!

Delicious as is, but we recommend toast or a crusty bread for mopping up any leftover sauce. Serve over orzo, rice, or pasta for those who want a larger meal.

Watch how easy this Colossal Shrimp in a Spicy Sauce recipe was made here.

This video made in partnership with Marina Del Rey. However, all opinions in this post are my own.

FAQ: What is the colossal shrimp size?

  • Colossal shrimp size is 8/12 shrimp per pound
Two bowls with a spicy tomato sauce and five shrimp placed neatly along one side. Served with white wine and toast.

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 with six colossal shrimp along one side on a base of spicy sauce.

Colossal Shrimp in a Spicy Sauce

Ready in 30 minutes, easy to make and has a ton of flavour, this colossal shrimp recipe checks off all of the boxes!
The star of this dish is these wild caught Argentinian Colossal shrimps! Wild Argentinian shrimp have a sweet lobster like flavour, and when they are cooked with garlic and nestled into a spicy, tomato sauce it is pure comfort in a bowl!
Delicious as is, but we recommend toast or a crusty bread for mopping up any leftover sauce. For those who want a larger meal it can be served over orzo, rice, or pasta.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Main Course
Cuisine Italian-American, Spanish
Servings 2 People

Ingredients
  

  • 1 pound Marina Del Rey Colossal Raw Shrimp, thawed and shells removed (size 8-12/pound)
  • ½ teaspoon dried red pepper flakes
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 – 28 oz can of diced tomatoes fire roasted if available, drained of juices
  • 1 cup passata
  • 1 jalapeño diced (seeds and membrane optional)
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon drained capers
  • 10-12 small assorted olives
  • ⅔ cup frozen corn
  • Lemon zest for serving

Instructions
 

  • In a small bowl, toss shrimp with the pepper flakes, salt and pepper. Set aside.
  • In a large nonstick frying pan, heat oil over medium heat. Add shrimp, and cook, for 2 minutes. Add garlic and flip shrimp and cook for 2 to 3 minutes more until shrimp are plump, opaque, and just cooked through. Remove shrimp from pan with tongs leaving garlic in the pan. Set shrimp aside.
  • Add tomatoes, passata, jalapeño, rosemary, capers, and olives to pan. Reduce heat and simmer, covered, for 10 minutes. Add the corn stir to combine, cover, and cook for 5 minutes more. Add the shrimp into the sauce and toss to combine. Simmer until the shrimp are heated through, about 1 minute.
  • Divide the sauce and shrimp into two bowls and finish with lemon zest.
  • Serve with pepper flakes and hot chilies.

Video

Keyword argentinian pink shrimp, colossal shrimp recipe, shrimp in tomato sauce, shrimp recipes with tomato sauce, shrimp with spicy sauce, wild argentinian shrimp
Tried this recipe?Let us know how it was!

More Wild Argentinan Shrimp recipes to love

  • Spicy Linguine with Clams and Shrimp
  • Cast Iron Lobster Tails & Wild Shrimp
  • Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)
  • Wild Shrimp Puttanesca
  • Grilled Wild Caught Shrimp On Creamy Deviled Eggs
  • Crockpot Slow Cooker Shrimp Boil
  • Sizzling Shrimp Fajitas
  • Ridiculously Good Grilled Shrimp
  • Spicy Mussels and Shrimp “Soup”
  • Chimichurri Grilled Shrimp with Corn Salsa, Lettuce Wraps

Filed Under: Mains, Seafood Tagged With: argentinian red shrimp recipes, Argentinian Shrimp recipes, Colossal shrimp, colossal shrimp size, shrimp recipes with tomato sauce, Shrimp with tomato sauce

Hot Honey & Apple Cider Glazed Ham

November 18, 2022 by zimmysnook Leave a Comment

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

  • Wood-Fired Baked Ham with Brown Sugar Glaze
  • Hot Honey & Apple Cider Glazed Ham
  • Grilled Ham with Maple Cranberry Glaze

Filed Under: Holiday Entertaining, Mains, Pork Tagged With: apple cider glazed ham, baked ham recipe, Christmas baked ham, easy ham recipe, ham and pineapple, hot honey glazed ham, Thanksgiving meal ideas, Thanksgiving menu ideas

At Home Rotisserie Chicken (with Herbs)

November 9, 2022 by zimmysnook Leave a Comment

A whole chicken trussed on sheet pan with chicken sheers.

At Home Rotisserie Chicken (with Herbs)

A rotisserie chicken has long been one of my favourite meals. When I was just a young boy, I would grocery shop with my grandmother to read the prices for her and place the items in her cart. As a thank you, she would offer to buy me a treat. She expected my choice to be a pastry or cake, but I would always ask for a rotisserie chicken. The moist, tender meat just melted in my mouth. Good memories.

A golden brown chicken on a rotisserie at home on the grill.

Fast forward a few decades to an incredibly joyful day when I got a grill that had a rotisserie. Since then, I can not even imagine life without the option to cook a rotisserie chicken. I also love using the rotisserie for beef, pork, turkey, lamb. Oh no, now I am getting hungry again.

For this recipe I rubbed the breast meat (under the skin) with a lemon-garlic-herb mixture of fresh parsley, rosemary and thyme. Then used the remaining herb mixture to smother the entire interior and exterior of the chicken.

Rotisserie chicken sides that you will love:

  • If you have a griddle plate, I highly recommend you place it under the chicken so that you can cook fingerling potatoes in the drippings and sauté your favourite vegetables.
  • Also delicious with rotisserie chicken are these make ahead salads: Cucumber Salad, New Potato & Bean Salad and Grilled Corn Salad

Watch how my at home rotisserie chicken recipe was made here.

A rotisserie chicken on a platter with grilled vegetables and orange slices surrounding it.

Cooked on my 36″ Hestan freestanding Grill. with a built in rotisserie. Such an awesome feature. Proud Hestan 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 whole chicken trussed on sheet pan with chicken sheers.

At home Rotisserie Chicken (with Herbs)

A rotisserie chicken has long been one of my favourite meals. When I was just a young boy, I would grocery shop with my grandmother to read the prices for her and place the items in her cart. As a thank you, she would offer to buy me a treat. She expected my choice to be a pastry or cake, but I would always ask for a rotisserie chicken. The moist, tender meat just melted in my mouth. Good memories.
Fast forward a few decades to an incredibly joyful day when I got a grill that had a rotisserie.
For this recipe I rubbed the breast meat (under the skin) with an herb mixture of fresh parsley, rosemary, and thyme. Then used the remaining herb mixture to smother the entire interior and exterior of the chicken.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 2 – 4 People

Ingredients
  

  • 1 chicken 3.5 to 4 pounds
  • ¼ cup packed chopped parsley
  • 1 tablespoon chopped fresh rosemary plus 2 small sprigs
  • 1 tablespoon fresh thyme leaves plus 5-7 sprigs
  • 4 garlic cloves peeled
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon kosher salt
  • Zest of one lemon
  • 1 ounce lemon juice
  • 2 ounces olive oil
  • ½ a lemon

Instructions
 

  • Add the parsley, rosemary, thyme, garlic, salt, pepper, lemon zest, and lemon juice into a food processor and blitz until combined. Slowly pour in the olive oil with the motor running.
  • Using the infrared top burner (set to medium-low to low), plus one or two bottom burners, preheat the grill to 425°F.
  • Trim any excess fat off the chicken (remove giblets from the cavity). Then gently slide your fingers under the skin of the breast, to loosen the skin from the breast meat (being careful not to rip the skin). Rub the breast meat (under the skin) with some of the herb mixture. Use the remaining herb mixture to smother the entire interior and exterior of the chicken.
  • Thread the seasoned chicken onto the rotisserie rod, then stuff the cavity with half a lemon, the rosemary & thyme sprigs. Using kitchen twine tie the legs together to keep everything inside. Fold the wings under the bottom of the chicken and tie with kitchen twine to hold in place. Securely tighten the chicken with the rotisserie forks.
  • Carefully place the rotisserie rod onto the grill and turn on the rotisserie.
  • Place a sheet pan, foil tray or griddle, directly under the chicken to catch the drippings and avoid flair ups. (I also like to use the chicken drippings to flavour potatoes or vegetables).
  • Close the lid and cook the chicken at 425°F for 30 minutes until the skin has begun to brown. (Check the temperature occasional and adjust as required). As the juices begin to bubble on the surface of the skin, use a brush to lightly baste the entire bird for more even browning.
  • Lower the heat to 350°F by turning down or turning off some of the bottom burners, allowing the rotisserie burner to continue to crisp up the skin.
  • Close the lid and cook for 25 to 30 minutes. Using an instant read thermometer, take the temperature in the thickest part of the breast and then in the thickest part of the thigh (avoiding the bones).
  • Adjust the temperature on the rotisserie burner as required to achieve desired level of browning on the skin. Continue to cook until the internal temperature reaches 165°F.
  • Remove the chicken to a sheet pan and let rest for 10 minutes.
  • Then remove the rotisserie rod and forks and carve.

Video

Notes

Note: The timing on a rotisserie chicken can vary significantly, based on the size of the chicken and the maintained ambient temperature surrounding the bird. A 3.5-pound bird, cooked with the lid kept closed can cook in about 60 minutes. That same bird cooked while the grill lid is constantly open (for tending to sides like potatoes and vegetables or taking videos), might take as much as an additional 45 minutes.
Keyword cooking a rotisserie chicken, easy rotisserie chicken recipe, herb chicken, rotisserie chicken, rotisserie chicken recipes
Tried this recipe?Let us know how it was!

Filed Under: Chicken & Poultry, Grilling In the Nook, Mains Tagged With: bbq rotisserie, best rotisserie chicken recipes, chicken recipe, Costco rotisserie chicken, herb chicken, rotisserie chicken

  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Interim pages omitted …
  • Go to page 14
  • Go to Next Page »

Primary Sidebar

Follow us

  • instagram
  • pinterest
  • tiktok
  • twitter
  • youtube
  • facebook

Recent Posts

  • Marinated Squid Salad
  • Kielbasa and Eggs Sheet Pan Meal
  • Rustic Vegetable Soup
  • Clementine Shrimp
  • Air-Fried Everything Pigs in a Blanket
  • Wild Caught Snow Crab Legs with Spicy Mustard Dip
  • Easy Air Fryer Mini Quiche
  • Roasted Crown Rack of Lamb
  • Vegetarian Cabbage Rolls (with a Holiday Inspired Filling)
  • Roasted Leg of Lamb with Lemon Vinaigrette

Subscribe To Our Mailing List

Shop Hestan Culinary

Ladling a spinach and white bean soup out of a Dutch oven into a bowl.

Hestan Culinary 5-Quart Titanium Dutch Oven

Shop Ooni

The Ooni Karu 16 pizza oven preheating on a beautiful day with a festive planter, trees and pond in the background.

Ooni Karu 16

Welcome to Zimmy’s Nook

Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

Learn more →

Subscribe to our Mailing List

Footer

Privacy Policy

Copyright © 2023 · Foodie Pro & The Genesis Framework