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tacos

Grimm’s Original Bavarian Smokie Tacos

August 17, 2021 by zimmysnook

A top down image of a very colourful tray of Bavarian Smokie tacos. Along with the four made up tacos there is a bowl of shredded cheese, a bowl of corn & black bean salsa, a bowl of guacamole, tortillas, sliced grilled sausages, limes, chopped tomatoes and shredded lettuce.

Grimm’s Original Bavarian Smokie Tacos

What’s better than grilled Grimm’s Original Bavarian Smokies? How about tacos made with Grimm’s Original Bavarian Smokies, wrapped inside Grimm’s Wheat & Corn Tortillas, then smothered in spicy guacamole and layered with a fresh corn & black bean salsa!

I love tacos, and these have easily become one of my all-time favourites, thanks to the flavour-packed sausages! Hope you get the chance to try them!

Ingredients laid out to make Grimm’s Original Bavarian Smokie Tacos
Flaming Sausages on the grill
Sliced sausages on the grill
Sliced sausages and tortillas on the grill

Disclosure: I have participated in a paid partnership with Grimm’s Fine Foods. Opinions in this post are always my own.

A top down image of a very colourful tray of Bavarian Smokie tacos. Along with the four made up tacos there is a bowl of shredded cheese, a bowl of corn & black bean salsa, a bowl of guacamole, tortillas, sliced grilled sausages, limes, chopped tomatoes and shredded lettuce.

Grimm’s Original Bavarian Smokie Tacos

What’s better than grilled Grimm’s Original Bavarian Smokies? How about tacos made with Grimm’s Original Bavarian Smokies, wrapped inside Grimm’s Wheat & Corn Tortillas, then smothered in spicy guacamole and layered with a fresh corn & black bean salsa!
I love tacos, and these have easily become one of my all-time favourites, thanks to the flavour-packed sausages! Hope you get the chance to try them!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Entree, Game Day Snack, Main Course
Cuisine Mexican
Servings 4 -6 People

Ingredients
  

  • 5 Grimm’s Original Bavarian Smokies (1 x 450g package)
  • 12 Grimm’s Wheat & Corn Tortillas (1 x 300g package)
  • 2 tablespoons olive oil
  • 1 medium red onion sliced into thin strips (about 2” length)
  • pinch of salt
  • 1 lime zest and juice
  • 2 teaspoons chilli powder
  • Corn & black bean salsa, recipe here or store bought
  • Spicy Guacamole, recipe here or store bought

Suggested toppings

  • 10-12 cherry tomatoes quartered
  • ¼ iceberg lettuce shredded
  • ¼ purple cabbage shredded
  • Handful of cilantro chopped or picked leaves
  • Sour cream
  • Thinly sliced jalapeños
  • Hot sauce
  • Tortilla chips for eating with the guacamole & salsa

Instructions
 

  • Preheat grill to medium-high heat.
  • Grill the smokies over direct heat for 10-12 minutes, until nicely charred. Remove to cutting board until cooled enough to handle.
  • Turn the heat under the griddle (or large high-heat resistant skillet) onto medium. As the griddle/skillet begins to warm, add the olive oil and warm for 1-2 minutes. Next add the onions and the pinch of salt, stir to combine, cook slowly (adjusting heat as required) until the onions are soft, golden, and slightly browned in spots, about 8-10 minutes.
  • While the onions cook, slice the cooled smokies into thin slices on the diagonal. When the onions are just about done, add the sliced smokies in with the onions, then add the chilli powder, the lime zest & juice, stir to combine. Raise the heat to medium-high and cook, stirring occasionally until the lime juice has evaporated and the smokies look moist, but crispy for 5-8 minutes.
  • Serve hot smokies immediately with warm tortillas, the corn & black bean salsa, guacamole, and all the toppings. Have fun building your own tacos with any or all, of the delicious ingredients.

Notes

Servings: 12 tacos, 4-6 people
Keyword Bavarian Smokies, grilled, sausages, tacos
Tried this recipe?Let us know how it was!

Hope you enjoy these Grimm’s Original Bavarian Smokie Tacos! 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, Boards & Trays, Game Day Snacks, Grilling In the Nook, Mains, Pork Tagged With: Bavarian Smokies, grilled sausage, sausage tacos, sausages, smokies, tacos

Ontario Winter Produce Tacos

January 21, 2020 by zimmysnook

Local Ontario Winter produce vegetable tacos on a platter
Ontario Winter Produce Tacos in partnership with Foodland Ontario

Throughout the summer months and into the fall, Ontario explodes with farmer’s markets. As a result, produce stands pop-up on the side of the roads and the grocery stores are full to the brim, with delicious, fresh, local ingredients. But, did you know that the availability of delicious, local Ontario produce doesn’t end in the winter just because the days are shorter, and the nights are colder?

In January, you can still purchase an abundance of local Ontario winter produce: beets, cabbage, carrots, cucumbers, garlic, leeks, lettuce, mushrooms, onions, parsnips, potatoes, rutabaga, sprouts, squash, sweet potatoes, along with apples, rhubarb and strawberries!

I’ve used many of these ingredients in my Ontario Winter Produce Tacos. Not only is this meal delicious, it is also good for you, as it’s all veggies!

Don’t feel you have to use every ingredient I’ve included, but I encourage you to roast some Ontario veggies, make a flavourful puree, add some freshness and crunch (like the slaw), then experiment with your favourite local cheeses and have fun at the table eating with friends & family.

Local Ontario Winter Produce
Ingredients
  • Marinated Ontario Red Onions (make ahead – recipe below*)
  • Roasted Ontario Apple & Butternut Squash Puree (make ahead – recipe below**)
  • Roasted Ontario Winter Root Vegetables (recipe below***)
  • Crispy Ontario Red Cabbage, Green Apple & Carrot Slaw (recipe below****)
  • 2 Ontario Beets, roasted & thinly sliced (roast yourself or buy precooked)
  • 2 cups, thinly sliced Ontario Cucumber
  • 1 cup, Ontario Carrots, thinly sliced into matchsticks
  • 1 cup shredded or crumbled, Ontario Cheese (your favourite – cheddar, blue, brie, etc.)
  • ½ cup sour cream
  • ½ cup plain Greek yogurt
  • 1 Ontario Leaf or Bib Lettuce (washed, dried and left as whole leaves)
  • 8 Ontario Cremini Mushrooms, thinly sliced (sautéed in butter & thyme)
  • 4 tablespoons butter
  • ½ teaspoon dried thyme
  • 16-20 medium size tortillas
  • Hot sauce (optional but suggested)
Preparations

The night before (or the morning of), make the Marinated Ontario Red Onions.

Make ahead the Roasted Apple & Butternut Squash Puree and refrigerate until ready to use (warm slightly in a pan or microwave).

90 minutes before, preheat oven to 400 °F and prepare Roasted Ontario Winter Root Vegetables as per the recipe.

While the vegetable roasted, prepare the Crispy Ontario Red Cabbage, Green Apple & Carrot Slaw as per the recipe. Cover and refrigerate until ready to serve.

Prepare the Ontario Beets, Cucumbers, Carrots and grate the cheese. Refrigerate until ready to use.

In a small bowl, mix the sour cream & yogurt together and refrigerate until ready to use.

10 minutes prior to serving, heat a large skillet with the butter and thyme. Add the mushrooms and sauté over medium heat until cooked through (stirring occasionally).

To serve

Heat tortilla in a pan, the oven or microwave and wrap in foil to keep them warm.

Spread a little puree on a tortilla, add roasted vegetables, mushrooms and/or beets, add some red onions, then add the crispy slaw, cucumbers and/or carrots, finish with sour cream mixture, cheese and/or hot sauce.

Use the lettuce in your tortilla or replace the tortilla with a lettuce leaf wrap.

In short you can mix and match the ingredients and play with cheese options to find your favourite combination!

* Marinated Ontario Red Onions

Ingredients
  • 1 medium Ontario Red Onion
  • ¾ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dried Italian seasoning
Preparation

Mix the Italian seasoning, vinegar & oil in a small bowl or small mason jar.

Thinly slice the onion and place the onion in the oil mixture. The oil should cover all the onions, so that they all get marinated evenly.

Cover and leave at room temperature for at least 12 hours before serving.

Tip

Leftover onions should be stored at room temperature for 2-3 days and used in salads, with eggs, steaks or other dishes that would pair well with onions. Any leftover oil should be also be used in a salad dressing or marinade.

Prep Time: 5 minutes | Inactive Time: 12 hours

** Roasted Ontario Apple & Butternut Squash Puree

Ingredients
  • 2 large Ontario apples (Macintosh or Cortland)
  • One 2-3 pound Ontario butternut squash
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon smoked paprika (or sweet paprika if preferred)
  • 4 tablespoons olive oil
Preparation

Preheat oven to 400°F.

Peel & core the apples, then cut them into 8 equal chunks (not slices). Set apple pieces onto a small baking sheet lined with parchment.

Cut the squash in half and scoop out the seeds, cut the halves in half, separating the neck from the base. Set skin side down onto a large baking sheet lined with parchment.

Roasted Squash and Apples

Slide both baking sheets into the oven, with the apples closest to the heating element. Cook for 30 minutes, or until the apples are nice and caramelized around the edges. Remove apples from oven and set aside to cool.

Flip the squash so the flesh is down and return to the oven in the lower position (closest to the heating element). Cook the squash for another 25-30 minutes, until the surfaces have caramelized, and the flesh is soft all the way through. Remove from oven and set aside to cool.

Add apples to the bowl of a food processor. Once the squash is cool, scoop the cooked flesh from the peel and add to the food processor, making sure to include all the caramelized bits. Add the salt, pepper, paprika, and olive oil, then pulse until completely smooth (scraping down the sides with a spatula). Taste for seasoning and add more if desired. Serve warm.

This puree keeps in the fridge for up to a week, in an airtight container. Any leftover puree should be also be used as a side dish with other meals.

Prep Time: 15 minutes | Cook Time: 1 hour | Serves: 8-10 (as a condiment/spread)

*** Roasted Ontario Winter Root Vegetables

Ingredients
  • 1/4 cup extra virgin olive oil
  • 2 large Ontario carrots, peeled and sliced into ¼” semi circles
  • 2 Ontario parsnips, peeled and sliced into ¼” semi circles
  • 3 Ontario leeks, white & light green only, slice into ½” circles
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground pepper
Preparation

Preheat oven to 400°F.

Place carrots, parsnips, leeks in a large bowl and toss with oil and salt & pepper. Spread the vegetables onto one large or two medium rimmed sheet pans, ensuring they don’t overlap. Roast for 45 minutes to 1 hour, until the vegetables begin to crisp and are easily pierced with a fork.

Roasted Ontario Winter Root Vegetables

Wrap with foil, return to oven and turn off oven. Let veggies sit in oven 10 – 20 minutes until ready to serve. Remove from oven and serve warm!

Prep Time: 15 minutes | Cook Time: 1 hour | Serves: 6-8

**** Crispy Ontario Red Cabbage, Green Apple and Carrot Slaw

Ingredients
  • 2 cups thinly sliced Ontario Red Cabbage
  • 2 small (1 large) Ontario Green Apples, cored and thinly sliced into strips
  • 1 small Ontario Carrot, thinly sliced into matchsticks or grated
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon hot sauce
  • ½ tablespoon sugar
  • ½ tablespoon Dijon mustard
  • ¼ teaspoon freshly ground pepper
  • 1 teaspoon finely chopped fresh dill (optional but suggested)
  • 1 tablespoon olive oil
Preparation

In a bowl mix together cabbage, apples and carrots.

In a small jar, combine vinegar, hot sauce, sugar, mustard, pepper, dill and oil. Shake well and pour over cabbage mixture. Mix well to coat. Cover and refrigerate at least 15 minutes or until ready to use.

Prep Time: 10 minutes | Serves: 6-8 (as a taco topping)

Crispy Ontario Red Cabbage, Green Apple and Carrot Slaw

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

Disclosure: I have participated in a paid partnership with Foodland Ontario. Opinions in this post are my own.

Filed Under: Boards & Trays, Mains, Meatless Tagged With: apples, beets, cabbage, carrots, Eat Local, Foodland Ontario, meatless, Ontario Winter Produce, recipe, red onions, squash, taco tuesday, tacos, vegetable, vegetarian, Veggies, Winter vegetables

Flank Steak Tacos

December 17, 2019 by zimmysnook

Top down view of  a flank Steak sliced with taco ingredients surrounding. Ingredients include avocado, radishes, cabbage, jalapenos, sauted mushrooms in a mini cast iron skillet, guacamole, tomatoes on vine, mixed olives, cheese wheel with red wax, corn and tomato salad, rice and beans, and two tacos filled on black plates.
Ontario Beef – Flank Steak Tacos

The temperature has dipped, the days are shorter, the nights longer. The fireplace is roaring, the music is pumping, the drinks are flowing and local Ontario Beef is on the table.
Gather round with friends and family, share stories, laugh loudly and dig into a taco fiesta featuring a delicious Ontario Beef flank steak.
My wife Elaine and I make it a point to know where our food comes from and have had the pleasure of getting to know a number of Ontario’s Beef Farmers. What we find these farmers all share in common is their appreciation and respect for their land, the environment, their livestock and their customers who purchase the products that they produce.
So, the next time you choose beef as a centerpiece to #GatherRound I encourage you to choose #OntarioBeef as your premium quality protein that will impress your guests and elevate even the most simple of gatherings.
Buying local also helps to support the many farmers, artisan’s, and purveyors of fine foods that live and work in Ontario.
Here is a glimpse of our trip to Heatherlea Farm to buy this beautiful Angus beef flank steak. The butcher had removed trimmed and packed my flank just as I arrived. Now that’s a nice perk of knowing your farmer and your butcher!

Heatherlea Farm
Ingredients
  • One 2-3 pound Ontario Beef Flank Steak
  • 2 garlic cloves, sliced
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh oregano
  • 2 tablespoons Dijon mustard
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 cup extra-virgin olive oil, plus more for grilling
  • Kosher salt
  • Freshly ground pepper
Preparation

In a blender, combine the garlic, rosemary, oregano, mustard, honey & vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.

Score the surface of the steak (on one side) before cooking to help the absorption of the marinade. Run your knife diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼-inch deep, and space them roughly 1-inch apart.

Raw flank steak, scored diagonally across the steak on a cutting board with a large Thomas Keller Cangshan  Cutlery knife.
Ontario Beef – Flank Steak from Heatherlea Farms

Add the meat to a resealable bag and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Refrigerate for at least 4 hours and up to 24 hours.

Remove the steak from the fridge at least 30 minutes prior to grilling. Preheat the grill on high. (Oiling the grates is advised as the honey may stick). Remove the steak from the marinade, letting the excess drip off.

Season with salt and pepper.

Grill the steak over medium-high heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 8-12 minutes.

Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.

Serve with grilled tortillas, guacamole and all your favourite fixings.

Ontario Beef – Flank Steak Tacos

This was created for an Instagram post on zimmysnook in partnership with Ontario Beef Opinions in this post are my own.

Filed Under: Beef, Boards & Trays, Game Day Snacks, Grilling In the Nook, Mains Tagged With: Angus Beef, Beef farmer, Beef tacos, Cinco de Mayo, Eat Local, Flank Steak, Know your farmer, Local farmer, Ontario Beef, tacos

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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.

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