• 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
  • Instagram
  • Navigation Menu: Social Icons

Sauces & Marinades

Grilled Chicken Skewers

June 1, 2022 by zimmysnook

A pan with four chicken and vegetable skewers on top of a stack of large pitas. Served with rice, tzatziki, chopped cucumber, tomatoes and onions.

Grilled Chicken Skewers

Chicken skewers, with plenty of veggies, rice, pita & tzatziki is my summer go-to recipe for a quick and delicious meal! My simple marinade includes these basics – fresh garlic, rosemary, oregano, zest of a lemon, Dijon mustard, white balsamic and olive oil.

Watch the process video here

A close up of four chicken skewers on pita.
A pan with four chicken and vegetable skewers on top of a stack of large pitas. Served with rice, tzatziki, chopped cucumber, tomatoes and onions.

Grilled Chicken Skewers

Chicken skewers, with plenty of veggies, rice, pita & tzatziki is my summer go-to recipe for a quick and delicious meal! My simple marinade includes these basics – fresh garlic, rosemary, oregano, zest of a lemon, Dijon mustard, white balsamic and olive oil.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Marinade for 2-12 hours 2 hrs
Total Time 2 hrs 35 mins
Course Dinner, Entree, Game Day Snack, Lunch, Main Course
Cuisine North American
Servings 4 -6 Skewers

Ingredients
  

  • 24 oz chicken thighs boneless/skinless, cut into 20-24 cubes (makes 4-6 skewers)

Simple Chicken Marinade

  • 4 garlic cloves chopped
  • 1 rosemary sprig leaves removed, chopped
  • 1 teaspoon dried oregano
  • Zest of 1 lemon
  • 1 tablespoon Dijon mustard
  • 3 tablespoons white balsamic vinegar
  • ¼ cup olive oil

Instructions
 

  • Add all the ingredients except the olive oil to a mini food processor and blend to combine. With the food processor on, slowly add olive oil until combined.
  • Pour marinade over chicken pieces and toss until the thighs are well coated.
  • Cover, and refrigerate for 2-12 hours.
  • Skewer with your favourite veggies and grill over medium heat until chicken is lightly charred and cooked through. 10-15 minutes, turning four times. Cook time varies with size of chicken pieces.

Video

Keyword grilled chicken recipe, grilled chicken skewers, healthy recipe, simple chicken marinade, simple marinade
Tried this recipe?Let us know how it was!

Hope you enjoy this Grilled Chicken Skewers recipe!

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

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

Skewers were grilled on my 36″ Hestan freestanding Grill. Proud Hestan Ambassador. Opinions in this post are my own.

Filed Under: Boards & Trays, Chicken & Poultry, Grilling In the Nook, Mains, Sauces & Marinades Tagged With: chicken marinade, chicken recipe, chicken skewers, easy marinade, grilled chicken, simple marinade, Summer grilling, Summer grilling recipe

Charred Green Onion-Jalapeno-Lemon Lamb Chops

April 15, 2022 by zimmysnook

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 –

  • Slow Roasted Leg of Lamb
  • Grilled Chimichurri Lamb Chops with Griddled (Spanish’ish) Rice & Veggies.

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.

Filed Under: Appetizers, Grilling In the Nook, Holiday Entertaining, Lamb, Mains, Sauces & Marinades Tagged With: Easter dinner, Greek Easter, grilled lamb chops, Lamb chop marinade, lamb chops, lamb lolipops, lamb recipe

Marsala Mushroom Sauce

March 27, 2022 by zimmysnook

A bowl of Marsala mushroom sauce surrounded by individual ground beef wellingtons.

This creamy, rich, earthy, and strongly umami flavoured Marsala Mushroom Sauce is a perfect compliment to my Individual Ground Beef Wellingtons recipe.

This Marsala wine sauce is made with beef stock, cremini mushrooms and will elevate any casual meal into an elegant entrée!

An oval platter with six individual ground beef wellingtons, a bowl of marsala mushroom sauce, potatoes and green beans.
Individual Ground Beef Wellingtons
A bowl of Marsala mushroom sauce surrounded by individual ground beef wellingtons.

Marsala Mushroom Sauce

This creamy, rich, earthy, and strongly umami flavoured Marsala Mushroom Sauce is a perfect compliment to my Individual Ground Beef Wellingtons recipe.
This Marsala wine sauce is made with beef stock, cremini mushrooms and will elevate any casual meal into an elegant entrée!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Sauce
Cuisine Italian-American
Servings 8 portions

Ingredients
  

  • 227 grams 8 ounces cremini mushrooms, sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 cup Marsala wine
  • 1 ½ cups beef stock
  • 3 small sprigs of thyme

Instructions
 

  • Melt the butter in a large sauté pan over medium high heat. Add the mushrooms and thyme then sauté for 3-4 minutes. Sprinkle the flour over the pan and stir until it is mixed well into the mushroom and butter.
  • Add the Marsala and cook for 1 minute stirring frequently. Add the beef stock and bring to the boil.
  • Reduce heat and simmer for around 5-8 minutes until sauce has thickened, stirring regularly.
  • Serve alongside the Individual Ground Beef Wellingtons.
Keyword beef stock, Marsala sauce, Marsala Wine, mushroom recipes, Mushroom sauce, mushrooms, umami flavours
Tried this recipe?Let us know how it was!

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

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

Filed Under: Beef, Sauces & Marinades Tagged With: cremini mushrooms, Italian inspired, Marsala sauce, Marsala wine, mushroom sauce, umami

Pork Chops in a Marsala Mushroom Sauce

March 24, 2022 by zimmysnook

A skillet with three bone-in pork chops nestled in a luscious mushroom sauce.

Pork Chops in a Marsala Mushroom Sauce.

This easy and delicious meal is perfect for date night, an elegant dinner party or even a weeknight meal.

Local bone-in chops are seasoned with salt and pepper, then seared. Removed the chops and added butter to the pan. Tossed in cremini mushrooms, fresh thyme leaves, and cooked the mushrooms for 4-5 minutes. Sprinkled on a tablespoon of flour and cooked for a minute or two. Added about a cup of Marsala, then cooked it down for a minute. Added a cup & a half of stock, brought it to a boil then simmered it for 6-7 minutes. Returned the chops to the sauce and put the skillet in the oven for 15 minutes, flipping the chops once. Removed the chops to a plate and reduced down the sauce until it reached the desired consistency.

A close up of a pork chop nestled in a creamy mushroom sauce in a pan.

Serve the chops bathed in the delicious sauce, with mashed potatoes or rice, your favourite veggies and nice bottle of wine. We choose a Californian Chardonnay, but this dish also pairs nicely with a Pinot Noir or an Argentinian Malbec.

A close up  of a pork chop in a pan filled with a creamy mushroom sauce.
A skillet with three bone-in pork chops nestled in a luscious mushroom sauce.

Pork Chops in a Marsala Mushroom Sauce

This easy and delicious meal is perfect for date night, an elegant dinner party or even a weeknight meal.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Dinner, Main Course
Cuisine Italian
Servings 3 People

Ingredients
  

  • 3 bone-in pork chops
  • 2 tablespoons Olive oil
  • Salt and pepper
  • 227 grams 8 ounces cremini mushrooms, sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 cup Marsala wine
  • 1 ½ cups vegetable or mushroom stock
  • 3 sprigs thyme leaves only

Instructions
 

  • Preheat the oven to 375F

Sear Chops

  • Heat oil in a large 12.5” ovenproof sauté pan over medium high heat.
  • Season chops with salt and pepper, then sear in the pan for 2-3 minutes per sides. Remove the chops and set aside.
  • Melt the butter in the pan. Add the mushrooms and thyme, then sauté for 4-5 minutes.

Marsala Sauce

  • Sprinkle the flour over the pan and stir until it is mixed well into the mushroom and butter.
  • Add the Marsala wine and cook for 1 minute stirring frequently.
  • Add the of stock, bringing it to a boil then simmer for 6-7 minutes.
  • Return the chops to the sauce and put the skillet in the oven for 15 minutes, flipping the chops once.
  • Remove the chops to a plate and reduce down the sauce (on the stovetop) until it reaches the desired consistency.
  • Serve the chops bathed in the delicious sauce.

Video

Keyword affortable meal, Date night meal, easy pork chop recipe, elegant dining, Marsala sauce, Marsala Wine, Mushroom sauce, one skillet recipe, pork chops
Tried this recipe?Let us know how it was!

Hope you enjoy my Pork Chops in a Marsala Mushroom Sauce recipe! We would love to hear from you, please leave us your feedback in the comment box below.

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

Cooked on/in the Hestan Dual Fuel Range using a Hestan Culinary NanoBond 12.5” Skillet

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

Filed Under: Pork, Sauces & Marinades Tagged With: affordable meal, Date night meal, easy pork chop recipe, elegant dining, Marsala sauce, Marsala wine, one pan meal, pork chop recipe, Pork Chops

Eggs Benedict on Potato Pancakes

February 15, 2022 by zimmysnook

A top down image of two place settings of Eggs Benedict on Potato Pancakes

Eggs Benedict on Potato Pancakes.

You might not be able to beat a classic Eggs Benedict, but it sure is fun trying!

I’ve used waffles, bagels, and biscuits as the base for this tasty brunch treat, so why not leftover mashed potatoes! The mash is transformed from creamy spoonfuls of comfort, into crispy, golden, delicious little cakes. A perfect texture to anchor the rich toppings of smoked bacon, runny poached eggs and silky hollandaise.

Eggs Benedict on Potato Pancakes - frying in pan
Eggs Benedict on Potato Pancakes - frying and looking very crispy

I can still hear the crunch of cutting into the crispy pancake and recall the joy of savouring every last bite.

A top down image of two place settings of Eggs Benedict on Potato Pancakes

Eggs Benedict on Potato Pancakes

You might not be able to beat a classic Eggs Benedict, but it sure is fun trying!
I’ve used waffles, bagels, and biscuits as the base for this tasty brunch treat, so why not leftover mashed potatoes! The mash is transformed from creamy spoonfuls of comfort, into crispy, golden, delicious little cakes. A perfect texture to anchor the rich toppings of smoked bacon, runny poached eggs and silky hollandaise.
I can still hear the crunch of cutting into the crispy pancake and recall the joy of savouring every last bite.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Brunch, Lunch
Cuisine American, French
Servings 2 people

Ingredients
  

Mashed Potato Pancakes

  • 1 cup leftover mashed potatoes
  • 1 egg
  • 2 tablespoons flour
  • ¼ cup grated cheddar cheese
  • 3 tablespoons vegetable oil or oil of your choice

Hollandaise Sauce

  • 4 egg yolks at room temperature
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup unsalted butter melted
  • Pinch of cayenne
  • Pinch of salt

Eggs Benedict

  • 4 slices of double smoked bacon or Canadian bacon, cooked to your liking
  • 4 leftover mashed potato pancakes instructions below (or toasted English muffins)
  • 1 tablespoon white vinegar
  • 4 eggs
  • Salt and pepper to taste
  • Hollandaise Sauce instructions below
  • Fresh chopped chives for garnish

Instructions
 

Mashed Potato Pancakes

  • Mix all of the ingredients (except the oil) together until well combined.
  • Heat the oil in a 12.5-inch non-stick skillet over medium heat.
  • Divide the potato mixture into four even portions, flatten into patties (about 1/2-inch thick) and gently add into the hot oil.
  • Cook the patties until bottom is crispy, golden brown and the sides are set, about 3-5 minutes. Carefully slide a large spatula under the entire pancake and flip.
  • Cook for another 3 or 4 minutes until both sides are crispy, golden brown.
  • Remove the pancakes to a paper towel lined plate, sprinkle with salt and keep warm until ready to serve.

Hollandaise Sauce

  • Fill a 2Qt-3Qt saucepan with 1.5 cups of water. Heat over low heat barely simmering.
  • In a stainless steel bowl, whisk together the egg yolks and lemon juice until the mixture has thickened and almost doubled in size.
  • Place the bowl over the saucepan and whisk rapidly. Don’t not to let the egg yolks get too hot or they will scramble (remove from heat briefly if need be).
  • While whisking, slowly drizzle in the melted butter. Continue to whisk until the sauce is thickened.
  • Remove from heat, then whisk in the cayenne and salt.
  • Cover the saucepan and keep in a warm spot until you are ready to spoon over the eggs. If the sauce thickens or gets gummy, whisk in a few drops of warm water until you get the desired consistency.

Eggs Benedict

  • Fill a 3.5Qt sauté slightly more than half full with water. Add the vinegar to the water. Bring to a low boil (lightly bubbling, not rapidly boiling).
  • Gently break each egg into a small ramekin or bowl (making sure not to break the yolks). Then pour each egg into the water.
  • Reduce the heat to a gentle simmer and cook for 3 1/2 minutes until the egg white is set and yolk remains soft.
  • Using a slotted spoon, remove the eggs to a paper towel lined plate.
  • Assemble the Eggs Benedict: On two plates, place two potato pancakes each. Lay a slice of bacon on top of each pancake, followed by a poached egg. Spoon hollandaise sauce over the eggs. Garnish with the chopped chives.
Keyword egg recipes, Hollandaise sauce, poached eggs
Tried this recipe?Let us know how it was!

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

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

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

Filed Under: Breakfast & Brunch, Sauces & Marinades Tagged With: egg recipe, eggs benedict, elegant brunch, hollandaise sauce, mashed potato pancakes

Sweet & Sour Pork, with Pineapple Stir-Fry

November 27, 2021 by zimmysnook

A top down image of a wok with a brightly coloured stir fry beside a cutting board with four beautifully charred pork chops.

Sweet & Sour Pork, with Pineapple Stir-Fry

A ripe pineapple, sitting quietly, minding its own business, just hanging out on our counter, was the inspiration for this meal. As pork and pineapple are a delicious combination, I now had the direction and was ready to get going on bringing this tasty meal to the table. The sweet and sour sauce were thrown together with ingredients found in the cupboard or fridge. Things like the rice wine and mirin that were so important for some other recipe but have sat there unused ever since.

So, all I needed to pick up were the pork chops, noodles, and a couple of vegetables to round out what was on hand. The butcher sliced thick chops, which would take a nice char on the exterior, but stay moist juicy and slightly pink internally.

We ate the chops with a side of stir-fry. The leftover chops were sliced up and added to the leftover stir-fry for a lovely meal for a lucky family.

If you do not have the exact ingredients, don’t sweat it! Find something similar and try it. Taste as you go and adjust as needed. Before you know it, you will have made an incredibly delicious meal!

A tray of chopped vegetables sit on the side table on the grill.
Four pork chops on a flaming hot grill
For beautifully cooked pork chops garnished with sesame seeds.
A top down image of a pineapple stir fry.
A top down image of a wok with a brightly coloured stir fry beside a cutting board with four beautifully charred pork chops.

Sweet & Sour Pork, with Pineapple Stir-Fry

A ripe pineapple, sitting quietly, minding its own business, just hanging out on our counter, was the inspiration for this meal. As pork and pineapple are a delicious combination, I now had the direction and was ready to get going on bringing this tasty meal to the table. The sweet and sour sauce would get thrown together with ingredients found in the cupboard or fridge. Things like the rice wine and mirin that were so important for some other recipe but have sat there unused ever since.
So, all I needed to pick up were the pork chops, noodles, and a couple of vegetables to round out what was on hand. The butcher sliced thick chops, which would take a nice char on the exterior, but stay moist juicy and slightly pink internally.
We ate the chops with a side of stir-fry and the leftover chops were sliced up and added to the leftover stir-fry for a lovely meal for a lucky family.
If you do not have the exact ingredients, don’t sweat it! Find something similar and try it. Taste as you go and adjust as needed. Before you know it, you will have made an incredibly delicious meal!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 30 mins
Course Dinner, Main Course
Cuisine Asian Fusion
Servings 4 – 6 people

Ingredients
  

  • 4 thick cut pork chops bone-in
  • Salt & freshly ground pepper
  • 2 tablespoons canola or vegetable oil
  • 1 small pineapple very ripe, skin and core remove and cut into bite size pieces
  • 1 red pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 1 green pepper thinly sliced
  • 6 oz button mushrooms whole
  • 1 small red onion thinly sliced
  • 6 oz stringless snap peas
  • 1 package precooked Asian noodles 454 g/16 oz, rinsed

Sweet and Sour Sauce:

  • ¼ cup ketchup
  • ¼ cup sriracha
  • ¼ cup vinegar
  • ¼ cup mirin
  • ½ cup water
  • 1 tablespoon soy sauce
  • ¼ cup sugar
  • 1 tablespoon maple syrup
  • 2 tablespoons marmalade any flavour
  • 2 teaspoons minced ginger
  • 3 garlic cloves minced
  • ¼ cup pineapple juice
  • 2 tablespoons cornstarch mixed with 1 ½ tablespoons water

For garnish:

  • Strips of green onion
  • Toasted sesame seeds

Instructions
 

  • Season pork liberally with salt & freshly ground pepper. Set aside a room temperature.
  • Preheat grill on medium-high.

Make the sweet and sour sauce:

  • In a medium saucepan, combine all ingredients except the cornstarch mixture, stir to combine and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. 15-20 minutes.
  • Preheat wok over medium-high heat, then add the oil and heat for 1 minute. Add the onions and peppers, cook for 2-3 minutes, stirring frequently. Add the mushrooms and pineapple and cook for 2-3 minutes, stirring frequently. Move the wok to low heat.
  • Place the pork chops on the very hot grill and sear for 6-8 minutes. Turn 90° at 1.5-2 minutes, flip at 3-4 minutes, turn 90° at 4.5-6 minutes. Lower the heat to medium low and add a spoonful of sweet & sour sauce to the pork and brush to cover, flip and do the same on the other side. Finish cooking pork over medium low heat until an internal temperature of 140°F is reached (about 12-14 minutes total cooking time). Rest for 5 minutes before serving.
  • While the porkchops finish cooking, toss the vegetables, then add the snap peas and noodles, stir to combine. Add the sweet & sour sauce and mix well. Cook over low heat until the porkchops have rested and the noodles are heated through, 8-10 minutes, stirring occasionally.
  • Serve 4 individuals with healthy appetites, a pork chop, and a portion of stir-fried noodles.
  • Or to feed a group of 6, cut the pork off the bone, thinly slice, and toss together with the noodles & vegetables.
  • Garnish the stir-fry & pork with strips of green onion and toasted sesame seeds.

Video

Keyword pineapple, pork chops, stir fry, Sweet and Sour
Tried this recipe?Let us know how it was!

Hope you enjoy my Sweet & Sour Pork, with Pineapple Stir-Fry recipe! We would love to hear from you, please leave us your feedback in the comment box below.

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

This stir fry was made and served in my Hestan NanoBond 14″ Wok and I used my Hestan NanoBond Butter Warmer to make the sweet and sour sauce. Everything was cooked on my 36″ Hestan freestanding Grill in Pacific Blue.

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

Filed Under: Grilling In the Nook, Mains, Pork, Salads, Sides & Dips, Sauces & Marinades Tagged With: easy stir-fry, grilled pork chops, pineapple recipes, pineapple stir-fry, Pork Chops, pork recipes, stir-fry, sweet and sour pork

Green Goddess Dressing

August 3, 2021 by zimmysnook

A bowl of green goddess dressing beside on a salad platter.

This herb-filled salad Green Goddess Dressing is so delicious you’ll want to put it on everything! This dressing is amazing on salad, but we also use it with crudité as a dip, we’ve used it as a topping on hotdogs and it’s so good with grilled meats! I used Greek yogurt for a lighter and healthier version, so dip away!

We picked up all of these goodies at a local farmers market to make this Green Goddess mixed salad with pretzels.

A salad platter filled with soft boiled eggs, prosciutto, greens and pretzels with a bowl of dressing.
A bowl of green goddess dressing beside on a salad platter.

Green Goddess Dressing

This herb-filled salad dressing is so delicious you’ll want to put it on everything! Of course, this dressing is amazing on salad, but we also use it with crudité as a dip, we’ve used it as a topping on hotdogs and it’s so good with grilled meats! I used Greek yogurt for a lighter and healthier version, so dip away!
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Appetizer, Dressing
Cuisine North American
Servings 2.5 cups (approx.)

Ingredients
  

  • 1 cup Greek yogurt not non-fat
  • ½ ripe avocado
  • 1 ½ cups mixed fresh herbs – parsley dill, tarragon and/or cilantro
  • 2 tablespoon chopped chives
  • Zest of one lemon
  • 2 tablespoons lemon juice
  • 1 anchovy packed in oil
  • 2 tablespoon extra-virgin olive oil
  • 1 clove garlic minced
  • ¼ teaspoon sea salt
  • Freshly ground black pepper

Instructions
 

  • Blend everything in a food processor until smooth & creamy.
Keyword Dressing, easy dressing, green goddess, healthier option, herbs
Tried this recipe?Let us know how it was!

In addition to my this recipe, you can find more of my favourite salads recipes here. 

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

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

Filed Under: Salads, Sides & Dips, Sauces & Marinades Tagged With: herbs, salad dressing, salad dressing recipe

Grilled (Top Rack) Lemon-Oregano Chicken

July 2, 2021 by zimmysnook

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

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

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

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

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

Four raw chicken breasts marinating in a tray.

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

Marinating chicken breasts are ready to go on the grill.

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

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

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

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

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

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

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

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

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

Hope you enjoy my Grilled Lemon-Oregano Chicken recipe! We would love to hear from you, please leave us your feedback in the comment box below.

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


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

Filed Under: Chicken & Poultry, Grilling In the Nook, Sauces & Marinades Tagged With: chicken breasts, chicken legs, chicken recipe, grilled chicken, grilling tip, lemon chicken, village salad

Ridiculously Good Grilled Shrimp

May 31, 2021 by zimmysnook

An image of four ridiculously good grilled shrimp on a plate with grilled lemons, parsley and an heirloom tomato salad.

Ridiculously Good Grilled Shrimp.

I love this grilled shrimp recipe any day of the week. It is a perfect weeknight meal that is super quick, full of flavour, and easy to make! It is delicious served over salad, rice, pasta, or your favourite grain. Use smaller skewers, for the ultimate appetizer!

Cook’s tip: You may want to make more than the recipe suggests because everyone will love these, and they will disappear quickly!!

Ingredients
  • 20-24 Marina Del Rey Wild Argentinian shrimp peeled and deveined (20-30 size)
  • pepper
  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 3 garlic cloves minced
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 ½ tablespoon parsley, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon red pepper flakes
  • 1 tablespoon honey
  • 4 metal skewers (or wood skewers soaked)
Preparation

Dry the shrimp on a paper towel, then sprinkle with freshly ground pepper. In a medium sized bowl whisk together the white balsamic vinegar, garlic, lemon zest & juice, parsley, Sriracha, soy sauce, Dijon mustard, and red pepper flakes, then add the oil in a slow stream while whisking. Add the shrimp and let marinate for 30 minutes.

An white enamel pan with black edges filled with shrimp in a marinade for ridiculously good grilled shrimp.

Preheat grill to high heat.

Thread the shrimp on the skewers (5 or 6 per skewer), set aside. Pour the excess marinade into a small saucepan and gently boil until reduced by half. Turn of the heat and add the honey, then whisk to combine. Let the sauce cool for 5 minutes, then brush both sides of the shrimp with the sauce.

Lower the heat on the grill to medium.

Place the skewers on the grill. Grill on each side for 1 ½ – 2 minutes.

Serve with your favourite summertime salad or over flavoured rice, quinoa, orzo.

** Note: I like to leave the tail on for presentation, but feel free to remove it.

  • Prep Time: 25 minutes
  • Inactive time: 30 minutes
  • Cook time: 5 minutes
  • Total time: 60 minutes
  • Servings: 4

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

Four skewers of grilled shrimp with parsley and grilled lemons fill half the oval platter. The other half of the platter is an heirloom tomato caprese salad.

Hope you enjoy my Ridiculously Good Grilled Shrimp recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)

Filed Under: Appetizers, Mains, Sauces & Marinades, Seafood Tagged With: easy shrimp recipe, grilled shrimp, shrimp, shrimp recipe, wild Argentinian shrimp, wild shrimp

Red Thai Curry Peanut Sauce and Vegetables

May 6, 2021 by zimmysnook

A top down image of a pan and a bowl of Red Thai curry peanut sauce and vegetables. Also layed out is cilantro, crushed peanuts, chopped chives and a pot of sauce.

Red Thai curry peanut sauce and vegetables served over rice or noodles.

Having prepared jars of curry paste in the cupboard is an effective way to create flavour packed meals in mere minutes. This combination of red curry and peanuts work together to create a thick, creamy, delicious sauce that’s incredible over whatever vegetables you have on hand for a meatless meal or great with the addition of chicken, turkey, pork, shrimp or tofu.

For this recipe I used the vegetables I had on hand… the pepper that was just starting to wrinkle, some bok choy that the tips of the leaves were beginning to yellow, the last lonely carrot in the bag, plus frozen corn & peas that I always have on hand to add to curries, stews, soups, savoury pies, etc. So, before you go shopping check to see what you have on hand and toss it in… cauliflower florets, mushrooms, cabbage, spinach, whatever!

Ingredients
Sauce
  • 1 can light coconut milk
  • 2 tablespoons unsweetened natural peanut butter
  • 3 tablespoons red curry paste
  • 1 tablespoon hot sauce (sriracha, chili sauce, or hotter, based on your enjoyment)
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 3 tablespoons brown sugar
  • 1 large garlic clove, minced
  • 1/4 cup crushed peanuts
  • 1/2 cup vegetable or mushroom broth
Vegetables
  • 2 tablespoons canola oil
  • 1 tablespoon sesame oil
  • 1 shallot, thinly sliced rings
  • Thumb sized piece of ginger, peeled an thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 red chilies, thinly sliced rings
  • Small bell pepper, thinly sliced strips (I used yellow)
  • 1 medium sized carrot, cut into 2” matchsticks (or thin circles)
  • 2 celery stalks, sliced on the diagonal
  • Salt & pepper
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen peas
  • 6 baby bok choy, cut in half lengthwise
  • 1 cup of sugar snap peas
For serving
  • Four prepared servings of your favourite rice or noodles
  • Extra crushed peanuts, chopped chives, cilantro and lime wedges for finishing
Preparation

Pour the coconut milk into a small 1.5 Qt saucepan over medium heat and bring to a gentle bubbling. Add the peanut butter, curry paste, hot sauce, fish sauce, lime juice, brown sugar, and garlic. Whisk and keep on medium simmer (gentle bubbling) heat for 10-15 minutes or until the sauce has slightly thickened.

An image of two pans on the range with vegetables and other ingredients ready

Add the peanuts and simmer for another 5 minutes. Add small amounts of broth at a time and whisk to combine. Simmer for 3-5 more minutes

While the sauce simmers heat a 3.5 Qt covered pan over medium heat. Add the canola & sesame oil, then add the shallot and cook for 2 minutes. Add the ginger, garlic and chilies, cook for 2 minutes more. Add the bell pepper, carrots and celery, season with salt & pepper, cook for 3-4 minutes, stirring regularly. Add the corn, peas, bok choy & snap peas, toss to combine, cover with lid, and cook until the bok choy is just tender (but still slightly firm), 3-5 minutes, stirring once or twice.

Combine cooked vegetables, rice or noodles, and pour over sauce.

Stir to combine. Finish with crushed peanuts, chives, cilantro and squeeze of lime.

A top down image of a pan and a bowl of Red Thai curry peanut sauce and vegetables. Also layed out is cilantro, crushed peanuts, chopped chives and a pot of sauce.

Hope you enjoy this Red Thai Curry Peanut Sauce and Vegetables recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)


Cooked in my Hestan Culinary ProBond 3.5 Qt Covered Sauté Pan & 1.5 Qt Saucepan on my Hestan Dual Fuel Range in Pacific Blue.

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


Filed Under: Meatless, Sauces & Marinades, Soup, Chili & Curry Tagged With: healthy recipe, meatless recipe, Peanut Sauce, Thai curry, vegetable curry

  • Go to page 1
  • Go to page 2
  • Go to Next Page »

Primary Sidebar

Follow us

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

Recent Posts

  • Wedge Salad with a Gorgonzola Dressing
  • Strawberry, Asparagus and Rhubarb Salad
  • Pork Chops & Apple Slaw (with Creamy Polenta)
  • Apple Fennel Slaw
  • Creamy Polenta
  • Grilled Chicken Skewers
  • Fiesta Chicken Chili
  • Quick-Pickled Vegetables
  • Sizzlin’ Smokies with Kimchi, Pickled Veggies & Crispy Shallots
  • Crispy Shallots

Shop the Hestan x Hedley & Bennett Aprons

An apron is hanging outdoors beside a grill with pots and pans.

Hestan x Hedley & Bennett Aprons

Shop Ooni

Ooni Karu 16 sitting on an Ooni table on a beautiful day.

Ooni Karu 16 Multi-Fuel Pizza Oven

Crockpot™ Lunch Crock™ Food Warmer

A black, green and pink Crockpot™ Lunch Crocks. They have a handle and two lids.

Crockpot™ Lunch Crock™ Food Warmer

Subscribe To Our Mailing List

Our Philosophy

Buy the freshest ingredients you can find, prepare them simply and share meals with great friends and family. #KnowYourFarmer

Let's dig deeper →

Instagram

zimmysnook

James Synowicki | Food & Grill
What do you do when you have family visiting from What do you do when you have family visiting from Texas? Show them how to BBQ! 😂

#dinner #babybackribs #pork #porkribs #outdoorcooking #meat #grill #grilled #grilling #bbq #barbecue #barbeque #eatlocal #eatwell #family #getogether #summervibes #summer #summertime #instafood #getinmybelly #igfood
Happy Father’s Day! Kicking off the day with tom Happy Father’s Day!
Kicking off the day with tomato toasts.  Light rye, smothered with hummus, topped with tomatoes, purple & green basil from the garden and chive flowers.
Served with crispy bacon and boiled eggs… cuz this dad likes his #BaconandEggs

Cooked on my @HestanHome range in my @HestanCulinary cookware 

#HestanAmbassador #FathersDay
#eatwell #eathealthy #foodblogeats #brunchinspiration #brunchinspo #imsomartha #whatsonmyplate #getinmybelly #eatwellbewell #eatrealfood #lovefood #instafood #yummy #instayum #instayummy #foodporn #breakfast #brunch #toast #toasts #hummus #bacon #egg #eggs #toastsforall #tomatoes #cucumbers
Gambas al Ajillo (Garlic shrimp) Tacos. Wild Argen Gambas al Ajillo (Garlic shrimp) Tacos.
Wild Argentinian shrimp, cooked in lots of garlic and olive oil. Served with a psychedelic slaw, and fresh guacamole.
You can find the Gambas al Ajillo and guacamole recipes at zimmysnook.ca

#HestanAmbassador #HestanCulinary #HestanHome #GambasalAjillo #garlicshrimp #taco #tacos #guacamole #guac #slaw #shrimp #shrimptacos  #seafood #veggies #corn #grilledcorn #grill #grilling #grilled #bbq #barbecue #barbeque #fathersday #dinnerinspo
Wedge Salad with a Gorgonzola Dressing. Damn, thi Wedge Salad with a Gorgonzola Dressing.

Damn, this was good!
Cucumbers, bacon, tomatoes, radishes, chives, chive flowers and lotza Gorgonzola! 

Recipe available at www.zimmysnook.ca [Link in bio]

#HestanAmbassador #foodblogeats #weeknightdinner #weeknightmeal #simplerecipes #dinnerinspiration #dinnerinspo #comfortfoods #imsomartha #tastingtable #instayummy #saveurmag #williamssonoma #nytcooking #lifeandthyme #foodnetwork #tasteofhome #dinnerideas #foodporn #homecooking #wedgesalad #salad #bacon #gorgonzola #bluecheese
Strawberry, Asparagus and Rhubarb Salad. Celebrat Strawberry, Asparagus and Rhubarb Salad.

Celebrate National Fresh Fruit and Vegetables month this June with these colourful and tasty foods. 

This fresh spring salad is a delicious combination of ingredients found at local farmers markets in early June, including asparagus, rhubarb and strawberries. The dressing pops with a burst of orange zest, making it a perfect salad for al fresco lunches or paired with your favourite grilled protein for a satisfying dinner.

Recipe is available on zimmysnook.ca [Link in bio]

Prepared using the @HestanCulinary Thomas Keller Insignia 2-Quart Saucier, Thomas Keller Insignia TITUM Nonstick Sauté Pan and Thomas Keller Insignia Universal Lids.

#HestanAmbassador #HestanCookware #ThomasKeller #ThomasKellerInsignia #foodblogeats #weeknightdinner #weeknightmeal #simplerecipes #dinnerinspiration #dinnerinspo #comfortfoods #imsomartha #tastingtable #instayummy #saveurmag #nytcooking #lifeandthyme #foodnetwork #tasteofhome #dinnerideas #foodporn #homecooking #salad #fruit #vegetables #asparagus #rhubarb #strawberries
Breakfast pockets. Local purple & green asparagus, Breakfast pockets.
Local purple & green asparagus, tossed in white balsamic & olive oil. Wrapped in prosciutto, topped with fresh mozzarella, nestled into the pastry, egg washed and sprinkled with sesame seeds. Baked in the oven, then finished with a fried quail egg and chilies.

Baked in the @hestanhome Dual Fuel Range.

Have a wonderful weekend! ☀️

#HestanPartner #HestanHome #eatwell #eathealthy #eatfresh #eatlocal #asparagus #foodblogeats #weekendbrunch #brunch #breakfastinspiration #breakfastinspo #imsomartha #whatsonmyplate #getinmybelly #eatwellbewell #eatrealfood #lovefood #instafood #yummy #instayum #instayummy #foodporn #prosciutto #egg #eggs #friedegg #quaileggs #breakfast
Blackened salmon fillet, served with a blistered c Blackened salmon fillet, served with a blistered corn, heirloom tomato, red chilies, purple onion, black olive & parsley salsa. 
Hope you all had a wonderful day!

#HestanAmbassador #HestanHome#foodblogeats #weeknightdinner #weeknightmeal #dinnerinspiration #dinnerinspo #comfortfoods #imsomartha #whatsonmyplate #getinmybelly #eatwellbewell #eatwellbewell #eatrealfood #lovefood #instafood #yummy #instayum #grilledsalmon #salmon #corn #zucchini #salsa #tastingtable #instayummy #grill #grilled #grilling #dinnerideas #foodporn
Coho Salmon Salad. The salmon was marinated in fre Coho Salmon Salad.
The salmon was marinated in fresh dill, lemon zest, capers, white balsamic, olive oil and s&p. 
since the grill was already hot, I grilled the flesh side for 2 minutes, then finished skin side in a skillet with all the leftover marinade.
The local purple asparagus turned green but was amazingly tender!
Mini potatoes, free run eggs, radishes, tomatoes, cucumbers, red onions, lemons, dill and crème fraîche rounded out the salad.

Served with a super easy dressing from our website: zimmysnook.ca (check out “NIÇOISE SALAD WITH OVEN ROASTED COHO SALMON” for the dressing recipe.) Link in bio. 

#HestanAmbassador #HestanHome #foodblogeats #weeknightdinner #weeknightmeal #dinnerinspiration #dinnerinspo #comfortfoods #imsomartha #thekitchn #whatsonmyplate #getinmybelly #eatwellbewell #eatwellbewell #eatrealfood #lovefood #instafood #yummy #instayum #salmon #cohosalmon #salad #asparagus #instayummy  #dinnerideas #foodporn #homecooking #eggs
Chicken skewers, plenty of veggies, rice, pita & t Chicken skewers, plenty of veggies, rice, pita & tzatziki.
Perfect end to a busy day.
Hope you all had a wonderful day! 🍷

Check out the reel for the recipe and making of steps.

Recipe is available on zimmysnook.ca [Link in bio]

#HestanPartner #HestanHome #zimmysnook #GrillwithHestan #Hestan #HestanOutdoor #dinner #grill #grilling #bbq #barbecue #barbeque #bestinclass #backyard #outdoorcooking #backyardgoals #gasgrill #grilltime #chicken #chickenskewers #forkyeah #weekend #sunday #summertimevibes #sundaydinner #outdoorcooking #memorialday #memorialdayweekend
For all those kicking off summer grilling season… ENJOY! 🔥🙌
May your summer be filled with good times, good friends and good food! 
🥂
What are you grilling this weekend?

#HestanPartner #HestanHome #zimmysnook #GrillwithHestan #Hestan #HestanOutdoor #dinner #grill #grilling #bbq #barbecue #barbeque #bestinclass #backyard #outdoorcooking #backyardgoals #gasgrill #grilltime #meat #pork #porkchops #forkyeah #weekend #saturday #saturdayvibes #saturdaydinner #outdoorcooking #memorialday #memorialdayweekend
Fiesta Chicken Chili. Fresh vegetables, chicken th Fiesta Chicken Chili.
Fresh vegetables, chicken thighs, butter beans and spices combine to create a light, flavourful meal, perfect for a midweek dinner, meal planning for lunches or taking on a road trip.
Use the Crockpot™ Lunch Crock to enjoy a hot lunch at the office or on the road (#Sponsored). Add cilantro, jalapeños, guacamole, and tortilla chips to create a Fiesta of flavour out of the simplest of ingredients.

Recipe available on zimmysnook.ca [Link in Bio] 
 
Elaine and I love to take road trips, and while we are out stop for picnics on-the-go. The @Crockpot Lunch Crock is ideal for carrying and warming leftovers. We plug it into the power outlet in the back of the car and now we no longer have to pack just sandwiches or charcuterie when hitting the road!

The 20 oz size is perfect for individual meals, so I can also deliver chili, soup, pasta or even oatmeal to my mom & dad and they can help themselves to a hot meal at their convenience. When mom & dad are done, I just pop the storage container and inner lid into the dishwasher and it’s ready for the next meal delivery or adventure.

Not only is the Crockpot™ Lunch Crock™ Food Warmer convenient, but it is also darn freaking cute! The most difficult part is picking a colour!
I will put a link in a story and a link in our bio to Amazon, so you can check them out for yourself.
 
#CrockpotAmbassador #CrockpotRecipes #slowcooker #slowcookerrecipe #chili #slowcookerchili #chicken #simplerecipes #weeknightmeal #weeknightdinner #dinnerinspiration #dinnerinspo #comfortfoods #imsomartha #whatsonmyplate #getinmybelly #eatwellbewell #lovefood #instafood #yummy #instayum #dinnerideas #foodporn #mealprep #lunch #leftoversforlunch #leftovers #colours #design
Grilled chicken thighs, veggies and baked potato w Grilled chicken thighs, veggies and baked potato wedges.
The thighs were dry rubbed, sauced and finished with a drizzle of local honey.

#dinner #chicken #chickenthighs #grilledvegetables #potatowedges #potatoes #winnerwinnerchickendinner #eatwell #eat #eatfresh #eatlocal #grill #grilled #grilling #bbq #barbecue #foodblogeats #dinnerinspiration #dinnerinspo #imsomartha #whatsonmyplate #getinmybelly #eatwellbewell #eatrealfood #lovefood #instafood #yummy #instayum #instayummy #foodporn
Load More...

Footer

Privacy Policy

Copyright © 2022 · Foodie Pro & The Genesis Framework