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    Home » Mains

    Mains

    • A close up of a plate of Butterflied Chicken Drumsticks with Sweet & Spicy Herb Sauce.
      Butterflied Chicken Drumsticks with Sweet & Spicy Herb Sauce
    • Two wild boar rib racks glazed with a Chinese Five-Spice sticky sauce. One rack is sliced.
      Chinese Five-Spice Sticky Wild Boar Rib Racks 
    • A copper pot and two bowls of Guinness Mac and Cheese with Irish Whiskey Onions. Served with chips and Guinness.
      Guinness Mac and Cheese – With Irish Whiskey Onions
    • A board with Crispy Smashed Potato Tacos (or Tostadas) Topped with spiced rotisserie chicken, cheese, and fresh toppings like guacamole and Pico de Gallo,
      Crispy Smashed Potato Tostadas with Chicken
    • A baking pan with Chicken Pizzaiola with Pepperoni. As well as one plated with a side of Caesar salad.
      Chicken Pizzaiola with Pepperoni (Stuffed Recipe)
    • Two bowls of Shrimp Étouffée served with rice.
      Shrimp Étouffée – Cajun Flavours Made Easy
    • A bowl of low-sodium chili with fresh toppings.
      Low-Sodium Vegetable Chili (Meal Prep Friendly Recipe)
    • An Asian-Glazed Prime Rib Roast on an Ooni Grizzler Plate and served with a vegetable medley of bok choy, corn, carrots, red onions and red peppers.
      Asian-Glazed Prime Rib Roast
    • A close-up of a pot of Beef Bourguignon in a Dutch oven with root vegetables cut into hearts.
      Slow-Cooked Beef Bourguignon in Dutch Oven 
    • A sous vide roast beef with half of it sliced with some Marsala pepper sauce poured over top.
      Sous Vide Roast Beef with Marsala Peppercorn Sauce
    • Five jerk chicken leg quarters on the BBQ.
      BBQ Jerk Chicken Leg Quarters Recipe
    • A Lunar New Year spread of a Crispy Roasted Duck - Peking Style with toppings and sides.
      Crispy Roasted Duck (Peking-Style)
    • A braised turkey thigh on a bed of mashed potatoes with a rose wine sauce.
      Turkey Au Vin Rosé (Turkey Thighs in Rosé Wine)
    • A board with grilled lamb chops with a poblano board sauce and grilled vegetables.
      Grilled Lamb Chops with Poblano Board Sauce
    • A roasted maple glaze rack of pork served alongside bomba potatoes and citrus orange-glazed carrots.
      Maple Glazed Rack of Pork Roast
    • A sliced salmon en route with Leeks on a cutting board with wine and sauce.
      Salmon en Croute with Leeks
    • This Festive ham is crosshatched and is plum glazed. It's on platter and is garnished with plums, oranges and festive greenery.
      Sticky Plum Glazed Festive Ham
    • A large pot of Mussels In Spicy Tomato Broth with the chef wearing a Canada's Food Island apron.
      Mussels In Spicy Tomato Broth
    • A bowl of Baked Pesto Pasta & Chicken.
      Baked Pesto Pasta & Chicken
    • Two plates, each with a split lobster and eggs served with bacon and homefries.
      Lobster and Eggs
    • An individual turkey meatloaf served with mashed potatoes, gravy and vegetables.
      Individual Turkey Meatloaves
    • Grilled venison rib rack served with grilled cabbage and tender baked potatoes
      Grilled Venison Rib Rack with Apple Cranberry Sauce
    • A close up of a individual shakshuka with shrimp and an egg.
      Shrimp Shakshuka
    • A butterflied turkey leg with grill marks and drizzed with habinero aioli sauce.
      Grilled Butterflied Turkey Legs
    • A slow roasted bone in prime rib roast slice open to reveal a perfect medium rare interior.
      Slow-Roasted Bone-In Prime Rib
    • An herb butter spatchcock chicken on a platter with with roasted delicata squash and cauliflower.
      Maple Butter & Rosemary Roasted Chicken
    • Four strip loin steaks each skewered with two shrimps and coated with teriyaki sauce.
      Easy Teriyaki Grilled Steak & Shrimp 
    • Two bowls of a vegan cauliflower pasta bake.
      Vegan Cauliflower Pasta Bake
    • A carved Mexican turkey for thanksgiving.
      Roasted Turkey with Adobo Sauce
    • A confit egg yolk dripping down a mound of Japanese Shrimp & Egg Fried Rice.
      Japanese Shrimp & Egg Fried Rice (Chahan)
    • Baked Piri-Piri Chicken Legs on a bed of colourful cauliflour and potatoes.
      Piri-Piri Chicken Legs
    • A plater with Baked Curry Salmon with Coconut Rice and and apple salsa.
      Baked Curry Salmon with Coconut Rice
    • Four Grilled Veal Cutlet Sandwiches with mushrooms, onions and arugula.
      Grilled Veal Cutlet Sandwiches
    • A stack of Grilled Lamb Chops with Board Sauce.
      Grilled Lamb Chops with Board Sauce
    • Four Weeknight Dynamite Sandwiches on plates with checkered napkins.
      Weeknight Dynamite Sandwiches
    • Two bowls of Blackened Salmon with a creamy Creole Sauce with rice and corn.
      Blackened Salmon with Creole Sauce
    • Two bowls of Thai Chicken Stir Fry with Rice Noodles with chopsticks and toppings on the side.
      Thai Chicken Stir Fry with Rice Noodles
    • A platter with three grilled veal t-bone chops with grilled red onions and rosemary.
      Grilled Veal T-Bone Chops
    • A spread of Air Fryer Flank Steak Fajitas.
      Air Fryer Flank Steak Fajitas
    • Grilled Honey Mustard Pork Tenderloin sliced and served on toast.
      Grilled Honey Mustard Pork Tenderloin

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    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.

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