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Canada Day recipes

Mushroom, Pancetta and Asiago Burgers

July 4, 2022 by zimmysnook

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

Mushroom, Pancetta and Asiago Burgers.

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

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

Mushroom, Pancetta and Asiago Burgers

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

Ingredients
  

INGREDIENTS:

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

Toppings

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

Instructions
 

Hamburger Patties

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

Grilling the Burgers & Preparing the Toppings

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

Video

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

Hope you enjoy these Mushroom, Pancetta and Asiago Burgers!

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

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

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

Filed Under: Beef, Game Day Snacks, Grilling In the Nook, Holiday Entertaining, Mains Tagged With: 4th of July recipes, best burger recipes, burger recipes, burgers, Canada Day recipes, delicious burgers, juicy burgers, Mushroom recipes, Summer grilling

Slow Cooker Poutine With Meatballs

June 29, 2022 by zimmysnook

A top down view of poutine with meatballs. A red and white check snack bowl if filled with potato wedges and cheese curds which are covered in gravy and meatballs.

Slow Cooker Poutine With Meatballs.

Canada Day is right around the corner eh, and what better way to celebrate than Poutine! Baked potato wedges, covered with cheese curds, hot gravy and meatballs, then finished with chopped tomatoes, parsley, and parmesan. A Canadian classic made simple using my Crockpot™ Slow Cooker.

I made the gravy in the Crockpot™ Design Series 3-Quart Manual Slow Cooker a day early, left it in the removeable stoneware and put it in the refrigerator until it was time to reheat it. The mini meatballs were also made the day before and reheated in the hot gravy. Everything was kept piping hot and ready to serve when the wedges came out of the oven. Easy peasy!

Ingredients measured and laid out beside a copper slow cooker.
Spooning meatball gravy onto potato wedges and curds.
Two red and white check lined paper bowls are filled with poutine in the foreground. Potato wedges, poutine toppings and a copper slow cooker are in the background.
A close up view of poutine with meatballs. A red and white check snack bowl if filled with potato wedges and cheese curds which are covered in gravy and meatballs.

The 3 temperature settings on the slow cooker is perfect for cooking, reheating, and keeping the gravy warm. Plus, clean-up is a breeze, because the removeable stoneware and glass lid are both dishwasher-safe!

Interested in getting your own Crockpot™ Design Series 3-Quart Manual Slow Cooker so you can try this fun and easy recipe? Check out the link here for a convenient way to purchase your own. 

Disclosure: I have participated in a paid partnership with Crockpot™. However, all opinions in this post are my own.

A top down view of poutine with meatballs. A red and white check snack bowl if filled with potato wedges and cheese curds which are covered in gravy and meatballs.

Slow Cooker Poutine With Meatballs

Canada Day is right around the corner eh, and what better way to celebrate than Poutine! Baked potato wedges, covered with cheese curds, hot gravy and meatball, then finished with chopped tomatoes, parsley, and parmesan. A Canadian classic made simple using my Crockpot™ Slow Cooker.
I made the gravy in the Crockpot™ Design Series 3 QT Manual Slow Cooker a day early, left it in the removable stoneware and put it in the refrigerator until it was time to reheat it. The mini meatballs were also made the day before and reheated in the hot gravy. Everything was kept piping hot and ready to serve when the wedges came out of the oven. Easy peasy!
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 4 hrs
Total Time 4 hrs 45 mins
Course Main Course, Side Dish, Snack
Cuisine French Canadian
Servings 6 People

Equipment

  • 1 3-Quart Slow Cooker Crockpot™ Design Series 3-Quart Manual Slow Cooker, Copper

Ingredients
  

Meatballs (Make Ahead)

  • 1 lb lean ground beef
  • ½ cup Panko breadcrumbs
  • ¼ cup freshly grated Parmesan
  • 1 large egg
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon granulated onion

Gravy (Make Ahead)

  • 4 cups 750 mL beef broth
  • 1 cup concentrated beef broth
  • 3 tbsp 15 mL butter
  • ½ onion chopped
  • ¼ cup 60 mL cider vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon freshly ground pepper
  • 3 tablespoons cornstarch
  • 2 tablespoons water

Potato Wedges

  • 3 pounds small Russet potatoes
  • 3 tablespoons olive oil
  • Salt to taste

Potato Seasoning

  • 2 teaspoons paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne

Poutine Toppings

  • 200 g Cheddar Cheese Curds
  • 2 small tomatoes seeds and wet part removed, chopped (1 cup)
  • Grated Parmesan
  • Chopped parsley

Instructions
 

Meatballs (Make Ahead)

  • In a large bowl, combine ground beef, Panko, Parmesan, egg, oregano, basil, parsley, garlic powder, salt, pepper, and granulated onion. Using a wooden spoon or clean hands, stir until well combined.
  • Roll the mixture using a 1 teaspoon measure to form the meatballs, forming about 54 meatballs.
  • Drizzle with olive oil and lightly coat each meatball, then place on a parchment lined sheet pan and cook for 8-10 minutes. Shaking the meatballs halfway through the cook.
  • Transfer to a paper towel-lined plate and refrigerate when cooled.

Gravy (Make Ahead)

  • Pour beef broth and concentrate into the slow cooker, turn on high and cover.
  • Meanwhile, in a skillet, melt butter and brown onions on medium heat for 4-5 minutes.
  • Add cider vinegar and brown sugar. Bring to a boil and let boil for 3–4 minutes. Then add a ladle of the beef stock to the skillet.
  • In a small bowl mix the flour, tomato paste, Worcestershire sauce, soy sauce and black pepper. Then whisk into the skillet until combined.
  • Add the skillet mixture to the slow cooker, cover and cook on high for 3 hours.
  • Once the slow cooker is bubbling, in a small bowl, mix a ‘slurry’ of the cold water and cornstarch. When the cornstarch mixture is smooth, whisk it into the bubbling slow cooker.
  • Cook for another hour (whisking occasionally) until the gravy has thickened. ** If using the gravy immediately, add meatballs 30 minutes after the cornstarch. **
  • If making ahead, let cool and refrigerate until ready to reheat.

Potato Wedges

  • Wash the potatoes.
  • Cut each potato in half lengthwise, then cut each half into 4 wedges (8 wedges per potato). Larger potatoes will need to be cut into additional wedges. (They should be about 3/4 thick.)
  • Place the wedges into a large bowl. Fill the bowl with cold water and soak the potato wedges for at least 20 minutes. Dry the potatoes thoroughly before baking.
  • Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  • Combine seasoning ingredients (no salt). Add olive oil to the seasoning mixture and stir well to combine. Drizzle over the potato wedges and use your hands to toss until evenly coated.
  • Place wedges on the baking sheet, leave space between the wedges to get crispy edges. Sprinkle with salt to taste. Bake for 20 minutes. Flip each over and bake for approximately 20 more minutes. Wedges should be golden brown and cooked through.

Assemble the Poutine

  • Divide potato wedges into six individual ‘boats’ or bowls.
  • Layer on the cheese curds and pour/spoon the hot gravy with meatballs over the curds and wedges.
  • Top with fresh chopped tomatoes, grated Parmesan, and parsley.
  • Hope you enjoy it, eh!

Video

https://youtube.com/shorts/l8wjW5ZtOmY?feature=share

Notes

*** If the gravy was made ahead of time, reheat in the slow cooker on high at least 3 hours before you plan to serve it. Add the meatballs to the hot gravy about an hour before serving.
Keyword Canada Day Inspiration, Canada Day Recipes, cheese curds, comfort food, French Fries and gravy, meatball recipe, potato wedges, Poutine, Slowcooker poutine, Slowcooker recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this Slow Cooker Poutine with Meatballs recipe!

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

You may also like these other Crockpot™ recipes:

  • Fiesta Chicken Chili
  • Slow Cooker Spring Risotto
  • Express Crock Pork Shoulder Rice Bowl
  • Festive Turkey Chili

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

Filed Under: Appetizers, Beef, Mains, Slow Cooker Tagged With: Canada Day recipes, cheese curds, Classic Canadian recipe, french fries, meatball recipe, Poutine, poutine recipe, Poutine with meatballs, slow cooker poutine, Slow cooker recipe

Chili-Lime Corn on the Cob

June 26, 2022 by zimmysnook

A pile of corn topped with a chili-lime butter, feta and cilantro in a galvanized tray.

Chili-Lime Corn on the Cob.

Fresh corn of the cob is no doubt delicious, but fresh corn on the cob with a chili-lime butter, crumbled feta and chopped cilantro takes corn to the next level! Whether you are celebrating Canada Day, Fourth of July or having a backyard BBQ I highly suggest you treat your guests with this delicious and easy side.

Watch how easy this corn on the cob recipe is to make here.

A pile of corn topped with a chili-lime butter, feta and cilantro in a galvanized tray.

Chili-Lime Corn on the Cob

Fresh corn of the cob is no doubt delicious, but fresh corn on the cob with a chili-lime butter, crumbled feta and chopped cilantro takes it to the next level! Whether you are celebrating Canada Day, Fourth of July or having a backyard BBQ I highly suggest you treat your guests with this delicious and easy side.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Course Side Dish
Cuisine North American
Servings 8 People

Ingredients
  

  • ¼ cup melted butter
  • ¼ cup extra-virgin olive oil
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 8 ears of corn husks and silks removed
  • ½ cup feta cheese crumbled
  • ¼ cup chopped fresh cilantro

Instructions
 

  • In a bowl, whisk together the butter, olive oil, lime juice, chili powder and salt and pepper.
  • Fill an 8-Quart stockpot, slightly more than halfway with water and bring to a boil.
  • Place the corn into the stockpot, cover and cook fresh local corn for 6 minutes (if it’s imported corn, cook for 8 minutes). Remove corn to a tea towel to drain, then place on a serving platter.
  • Brush the cobs, on all sides, liberally with the butter mixture. Then sprinkle the feta and cilantro on top.
  • Serve hot and enjoy!

Video

Keyword 4th of July recipes, bbq sides, Canada Day Inspiration, Canada Day Recipes, corn on the cob, corn on the cob recipes, corn toppings, easy bbq side recipes, Fourth of July recipes
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe!

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

You may also like these other summer side recipes:

  • Dill Pickle Potato Salad
  • Corn & Black Bean Salsa
  • Spicy Guacamole
  • Spicy Korean Coleslaw
  • Broccoli Slaw with Cider Dressing
  • Wild Argentinian Shrimp Pesto Pasta Salad
  • Grilled Corn Salad

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

Recipe created using the Hestan NanoBond 8Qt Stockpot on my 36″ Hestan freestanding Grill.

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

Filed Under: Salads, Sides & Dips Tagged With: 4th of July recipes, BBQ side dish, BBQ side dish recipes, BBQ side recipe, Canada Day recipes, Corn of the cob recipes, Forth of July recipes

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James Synowicki | Food & Grill
Cajun dry rub baby back ribs, with grilled chili-l Cajun dry rub baby back ribs, with grilled chili-lime corn and cucumber-strawberry-mint salad. 
Elaine only planted one cucumber plant but it has been very productive, plus there is no shortage of mint in the garden, picked up some local strawberries and the salad was done.
Hope your week is off to a wonderful start!

Grilled on my @HestanHome Gas Grill

#HestanPartner #HestanHome #gasgrill#babybackribs #pork #grill #grilling #bbq  #barbecue #local #foodblogeats #dinnerinspiration #dinnerinspo #imsomartha #summerinspo #summer #whatsonmyplate #getinmybelly #eatwellbewell #eatrealfood #instafood #yummy #instayum #instayummy #foodporn #outdoorliving #outdoorcooking #alfresco
Sous-Vide Carrots with Hummus. Perfectly cooked c Sous-Vide Carrots with Hummus.

Perfectly cooked carrots, flavoured with a hint of spice, a pop of freshness and drop of sweetness.
Whether served as an appetizer or a side, this dish is sure to impress. The sous-vide carrots retain their natural sweetness, while soaking up all the flavours of the other ingredients. The slight spiciness is tempered by the creamy hummus.

Full disclosure… this has been our dinner-for-2, on more than one occasion. That is how seriously good it is!

Tip: Sous-Vide ahead of time, then just pan-fry before serving.

Recipe available on zimmysnook.ca

#carrots #inseasonnow #eatlocal #farmersmarket #foodblogeats #hummus #appetizer #sidedish #recipe #sousvide #dinnerinspiration #dinnerinspo #imsomartha #whatsonmyplate #getinmybelly #eatwellbewell #eatrealfood #lovefood #instafood #yummy #instayum #instayummy #dinnerideas #foodporn
Grab your skillet, fire up the grill, it is Nation Grab your skillet, fire up the grill, it is National Filet Mignon Day, time to eat well! 

There are many ways to cook a filet mignon, but a reverse sear is my choice for a thicker cut of meat like these filet mignons.
A reverse sear is an ideal way to ensure consistency of your finished cook and avoid that terrible feeling of cutting into an overcooked (and expensive) steak! Simply start by cooking your steaks at a low temperature (200°F) until they are close to done. Then sear them on a scorching hot grill or skillet to finish.

I used the @HestanCulinary NanoBond Titanium Skillet to slow cook the filets then finished on the @HestanHome grill so that I could sear my smashed potatoes in the beef and rosemary drippings (I don’t waste those tasty drippings). The NanoBond is also ideal for searing the steak as it is heat tolerant to 1050°F and creates a beautiful crust on the surface of the filet.

You can find my tips for cooking a filet mignon on zimmysnook.ca (linkin.bio).

#HestanPartner #HestanCulinary #HestanNanoBond #HestanHome #steak #filetmignon #grill #grilling #bbq #local #foodblogeats #dinnerinspiration #dinnerinspo #imsomartha #weekendinspo #weekend #whatsonmyplate #getinmybelly #eatwellbewell #eatrealfood #instafood #yummy #instayum #instayummy #foodporn #nationalfiletmignonday
Beef Ribs with Salsa Verde. It is said that we eat Beef Ribs with Salsa Verde.
It is said that we eat with our eyes first and these gorgeous Beef Ribs with Salsa Verde alongside a loaf of crusty, garlic bread is meal that will bring joy from beginning to the very end!
 
The secret to these tender, mouth-watering ribs is to start with local Canadian Beef, then cook them low and slow in the oven first. Season them well, wrap them tight and toss them in the oven for 3.5 hours. Then finish them off with a char on a hot grill. It is really that simple!

Remove the ribs from the grill and rest them, meat side down, on a board sauce of bright, herbaceous Salsa Verde. The beef’s juices mix with the mint, parsley, charred green onions, & lemon juice, to create something magical. Once sliced, the ribs get drizzled with more of the flavourful salsa, the perfect balance to the rich, charred ribs.

I highly recommend you mop up the salsa, juices, and bits of meat left on the bottom of your plate with a slice (or two) of Furlani Garlic Bread. Oh, so good!
 
It was pleasure to create this recipe in partnership with @lovecdnbeef and @furlani_foods.

Recipe available at www.zimmysnook.ca
 
#mycanadianbeef #greatonthegrill #canadabeef #furlani #garlicbread #beefrecipes #beefribs #beef #dinner #eatlocal #imsomartha #simplerecipes #dinnerinspiration #dinnerinspo #recipe #easyrecipes #grill #grilling #bbq #barbecue #foodblogeats #grillseason #whatsonmyplate #getinmybelly #lovefood #instafood #yummy #instayum #instayummy #foodporn
Local striploins seasoned with s&p, then seared on Local striploins seasoned with s&p, then seared on the @HestanHome grill.
It’s so good! 🔥🥩🧂👌

Have a great night! 🍷

#HestanPartner #HestanHome #steak #striploin #nystriploin #grill #grilling #bbq #barbecue #foodblogeats #dinnerinspiration #dinnerinspo #imsomartha #summer #summerinspiration #whatsonmyplate #getinmybelly #eatwellbewell #eatrealfood #instafood #yummy #instayum #instayummy #foodporn #beef #meat #bestinclass #outdoorcooking
Pizza al tramonto (pizza at sunset). Olive oil & Pizza al tramonto (pizza at sunset).

Olive oil & garlic base, mozzarella, thyme, with sautéed cremini mushrooms in butter, garlic & thyme. Simple flavours that work so well together.

Also delicious with crumbled blue cheese!

Cooked in my @Ooni Koda 16

#OoniAmbassador #makepizza #Ooni #Oonified #pizza #pizzaholic #pizzaman #60secondpizza #pizzaaddict #pizzaiolo #pizzaporn #pizzatime #pizzaday #pizzagourmet #foodporn #foodie #neopolitanpizza #instafood #eeeats #foodstagram #food52 #food52grams #yesws #sunset #weekend #weekendinspo #mushrooms #pizzaaifunghi #mushroompizza
New Potato & Bean Salad. A perfect side dish for New Potato & Bean Salad.

A perfect side dish for cooler summer evenings when it doesn’t feel too hot to boil the potatoes and beans. Delicious served warm as soon as it is made, but it continues to develop deeper flavour if left to marinade for a few hours. Serve alongside your favourite barbecue dishes including beef, pork, chicken, and fish.

Recipe available at zimmysnook.ca

Made with the potatoes and beans that I picked up at a local farm store. I do love this time of year! 

Cooked on my @HestanHome Dual Fuel Range using the @HestanCulinary CopperBond,
Induction Copper 6-Quart Stock Pot.

#HestanPartner #HestanHome #Hestanculinary #inseasonnow #potatoes #greenbeans #yellowbeans #beans #fresh #foodblogeats #dinnerinspiration #dinnerinspo #imsomartha #weekendinspo #weekend #whatsonmyplate #getinmybelly #eatwellbewell #eatrealfood #instafood #yummy #instayum #instayummy #foodporn #easyrecipe #recipe #eatfresh #eatwell #eatlocal
SKILLET CHOCOLATE CHIP COOKIE 🍪 I am pretty d SKILLET CHOCOLATE CHIP COOKIE 🍪 

I am pretty darn confident that this ooey, gooey, rich and chewy chocolate chip skillet cookie recipe will put a smile on your face. It’s rich and decadent, but if you are looking to indulge, you should totally feel happy while doing it. Consider this skillet cookie a judgement free zone, grab a piece of this chocolate goodness and dig in!

Recipe available at www.zimmysnook.ca

Happy National Chocolate Chip Cookie Day 🍪

Cooked in the @HestanCulinary 12.5” ProBond
Professional Clad Stainless Steel TITUM™ Nonstick Skillet, using the @HestanHome Dual Fuel Range.

#HestanAmbassador #HestanProBond #cookies #chocolatechipcookies #NationalChocolateChipCookieDay #foodblogeats #baking #bakinglove #bakingfromscratch #icecream #comfortfoods #imsomartha #whatsonmyplate #getinmybelly #eatwellbewell #lovefood #instafood #yummy #instayum  #homebaked #homebaking #dessert #desserts #dessertporn #tastingtable #dinnerideas #foodporn #yesws
Breakfast toast anyone?

Toasted garlic bread, Breakfast toast anyone?

Toasted garlic bread, provolone, bacon cheddar Bavarian smokies, sautéed onions, crispy fried quail eggs and jalapeños.

How many smokies would you like?

I was asked by @GrimmsFoods to try out their Bacon & Cheddar Bavarian Smokies and just like everything else I have tried from them, these were darn tasty! I have one last ingredient that they have asked me to grill with, which I will be posting at the beginning of September. In the meantime, check out @grimmsfoods for more inspiration and if you have not tried their products yet, source some out. You will not be disappointed.

#GrimmsPartner #GrimmsFineFoods #CanadianBrand #meat #meatlover #carnivore #summer #summervibes #bbq #grill #summertime #grilled #smokies #backyardbbq #barbecue #barbeque #bbqfamily #bbqfood #bbqlife #bbqlover #bbqtime #easyrecipes #foodstagram #grilling #instabbq #instafood #bacon #cheddar #eggs #breakfasttoast
A few family members were kind enough to wear blin A few family members were kind enough to wear blindfolds and allow me to video tape them experiencing a Taste Challenge. For their time, I paid them in cheese! Clearly, this demonstrates that Armstrong Cheese is for the whole family! #ad

Armstrong Cheese is running events in the GTA to offer customers the opportunity to taste and try their products and learn more about the brand. 

I will put a link in my bio to the Armstrong Cheese Events Page on their website, so you can find one happening near you and check it out!

Thank you to my crazy family for participating in our very own #ArmstrongTasteChallenge !

#ArmstrongCheese_partner #CanadiansCraveArmstrong 

#cheese #cheddarcheese #oldcheddar #mediumcheddar #food #foodie #foodpics #foodblogger #foodlovers #foodstagram #summer #summertime #blindfold #blindtastetest #tastetest #family #cheeseboard #wineandcheese #grazingboard
Tequila Lime Chicken cooked over charcoal. Marinat Tequila Lime Chicken cooked over charcoal.
Marinated for 24 hours, then grilled to until it was crispy and juicy.
Also grilled some jambalaya sausages from a local butcher.

Hope y’all had a great long weekend and/or positive start to your week!

@HestanCulinary NanoBond saucepan getting hot on the grill! 🔥

#HestanPartner #HestanCulinary #HestanNanoBond #dinner #grill #grilling #bbq #barbecue #barbeque #backyard #outdoorcooking #backyardgoals #grilltime #meat #chicken #tequila #sausages #forkyeah #weekend #longweekend #summervibes #weeknightdinner #outdoorcooking #summer
Chili-Lime Corn on the Cob. Fresh corn of the cob Chili-Lime Corn on the Cob.

Fresh corn of the cob is no doubt delicious, but fresh corn on the cob with a chili-lime butter, crumbled feta and chopped cilantro takes corn to the next level! Having a backyard BBQ? I highly suggest you treat your guests with this delicious and easy side.

Recipe available on zimmysnook.ca

Cooked in the @HestanCulinary NanoBond
Titanium 8-Quart Stockpot on the @HestanHome Grill.

Did you know that NanoBond  Molecular Titanium bonds thousands of titanium nano-layers to 18/10 stainless steel construction, creating a brilliantly resilient cooking surface 400% harder than typical stainless steel, making it resistant to scratching, staining, and salt pitting. It is also heat tolerant to 1050°F, making it perfect for the grill.

#HestanPartner #HestanCulinary #corn #cornonthecob #dinner #dinnerinso #dinnerinspiration #food #foodie #foodpics #foodblogger #foodphotography #foodlovers #foodstagram #summer #summertime #BBQ #barbecue #grill #grilled #imsomartha #whatsonmyplate #getinmybelly #eatrealfood #lovefood #instafood #yummy #instayummy #foodporn
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