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Veggies

Grilled, Whole Chicken Wings & Veggie Platter

January 28, 2020 by zimmysnook 1 Comment

Two oval bowls of grilled whole chicken wings on a platter with a veggies including celery, snap peas, radishes, cucumber, carros and two bowls of dip.
Grilled Whole Chicken Wings & Veggie Platter

Chicken wings, veggies and dip… not a bad platter for game day!
What’s your favourite game day snack?

Ingredients
  • 3-4 pounds whole chicken wings
  • 3 tablespoons dry rub (your fav or mix below **)
  • 1 cup BBQ sauce of choice
  • for wings: freshly chopped chives, chopped chilies, pepper flakes, ranch or blue cheese dressing
  • selection of freshly cut carrots, celery, peppers, cucumbers, green onions, snap peas, broccoli
  • hummus (quality store bought or homemade)
Preparation

Firstly, dry rub the wings. Place wings on a wire rack over a sheet pan and coat both sides with the dry rub. Place sheet pan in the fridge (uncovered) for 4 hours so that the wings dry out.

Preheat the grill. If using a gas grill, light the burners on one half of your grill to their highest setting. If using a charcoal grill, light your charcoal & distribute it to one side of the grill to create a high heat zone on one side. The grill should be between 375°F – 450°F.

Grill the wings over indirect heat: Once the grill is hot, place the chicken wings on the side of the grill opposite the heat source. Cook for 12-14 minutes, then flip and cook for 12-14 more. Wings will register about 160°F-165°F with a meat thermometer.

Meanwhile while the wings cook, arrange vegetables on a tray, platter or board with hummus.

Char the wings over direct heat: Arrange the cooked wings over the direct heat and char, about 2 minutes per side.

Sauce Wings: Toss wings in your favourite BBQ sauce then return to grill for a minute or two to let sauce set. The sugars in the BBQ sauce will burn quickly, so remove as soon as you get some ice crispy bits.

Serve immediately, with a sprinkling of chopped chives, chopped chilies or pepper flake, extra BBQ sauce, hot sauce, and ranch or bleu cheese dressing for dipping as desired.

Optional oven cooking method

Preheat oven to 400°F (380°F convection). Place sheet pan with wings still on wire rack in middle of oven. Cook for 8-10 minutes and then lift wings up to ensure that they are not sticking to wire rack. Cook for 20 minutes more, then coat with BBQ sauce, return to rack and cook for 5- 7 minutes more to let sauce set crispy bits begin to form. Wings should register 165°F with a meat thermometer.

** Dry Rub
  • 2 teaspoons paprika
  • 1 ½ teaspoon onion powder
  • 1 ½ teaspoon garlic powder
  • ½ teaspoon cayenne
  • 1 teaspoon chili powder
  • ½ teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon pepper
An oval bowl of grilled whole chicken wings on a platter with a veggies including celery, snap peas, radishes, cucumber, carros and two bowls of dip.
Grilled Whole Chicken Wings & Veggie Platter

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

Other Grilled Chicken Wing recipes on this blog
  • Grilled Chicken Wings with Koren BBQ Sauace
  • Crispy and Sticky Chicken Wings

Filed Under: Appetizers, Chicken & Poultry, Game Day Snacks Tagged With: bbq, chicken, chicken wings, gameday snacks, hummus, vegetables, veggie platter, Veggies, wings and dip

Ontario Winter Produce Tacos

January 21, 2020 by zimmysnook Leave a Comment

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

Express Crock Pork Shoulder Rice Bowl

November 22, 2019 by zimmysnook 1 Comment

Top down view of a table with a crock-pot full of a shredded pork shoulder. Two blue bowls filled with rice, pork, carrots, radishes, cucumber, cabbage, red peppers and beans.

Truth is, I’m not as planned as my wife would like… dare I say it, I’m pretty last minute. (ad) That’s why I appreciate the Crock-Pot® 6 QT Express Pressure Cooker… a rice bowl bails me out, when I’ve run out of time!

I love that a pulled pork shoulder that normally takes over 6 hours, is fall apart tender and delicious in just 90 minutes! The browning setting allows all the potent aromas and flavours to develop and create a meal you’ll be proud to serve!

I’ve developed a #CrockPotRecipe , served it over a rice bowl and loaded it with a variety of fresh veggies to create an incredibly flavourful meal, the whole family will enjoy! 

Crock-Pot® Express is going to make my preparation for Holiday Entertaining quicker & easier! I think it might even be time to make my turkey stock!

Ingredients
  • 3½  – 4 lbs. Boneless Pork Shoulder (excess fat removed – cut into 4 equal pieces)
  • 3 tablespoons Pork Rub (or your favourite dry rub)
  • 3 tablespoons Olive Oil
  • 2 medium size Yellow Onions (cut into 1/8 pieces)
  • 2 inch piece of Ginger (finely sliced)
  • 2 Garlic cloves (smashed)
  • 2 tablespoons Red Curry Paste
  • 19 oz/540 ml tin of Diced Tomatoes (no salt added)
  • ¾ cup/180 ml Vegetable Stock (no salt added)
  • 2 Kaffir Lime Leaves
  • 2 teaspoons Red Pepper Flakes
 For Serving
  • Cooked Jasmine Rice (2 cups uncooked)
  • ¼ Red Cabbage (thinly sliced)
  • 2 medium Carrots (sliced into matchsticks)
  • 2 Mini Cucumbers (sliced into thin ribbons) or ½ Cucumber (thinly sliced circles)
  • 2 Long Red Chilies (thinly sliced)
  • 1 cup Shelled Edamame (cooked)
  • 3 Green Onions (thinly sliced)
  • 3 Radishes (thinly sliced)
  • 1 Lime (cut into 8 wedges)
  • Small bunch of Cilantro
  • Optional – roasted peanuts, red pepper flakes, hot sauce
Preparation

Season the Pork pieces with the dry rub set aside.

Turn your Crock Pot Express Crock to Brown/Sauté and press Start/Stop.

Add the olive oil and allow it to get hot. Add the onions & ginger and sauté for 2 minutes.

Add 2 pieces of the pork and brown all sides well (1 ½ minutes per side). Remove the browned pork from the Crock and place the remaining 2 pieces in (brown all sides).

Remove the pork; add the red curry paste & garlic, sauté for 1 minute. Add the tomatoes, Kaffir lime leaves and vegetable stock. Add the pork into the liquid and submerge.

Put the lid on the Express Crock, Lock it & turn the Steam Release Valve to Seal.

Set the Meat/Stew to High and adjust the time to 1:30. Press Start/Stop.

Once the cooking has completed, allow pressure to release naturally for 10 minutes. Remove lid and shred pork with 2 forks. Skim excess fat from the top of the cooking liquid. Season to taste with salt & pepper. Stir to combine.

Serve over hot rice with some cooking liquid and all the fresh vegetables.

Course: Entrée     Prep Time: 15 Minutes     Cook Time: 90 Minutes     Yields: 8 Servings

This recipe was created for an Instagram post on zimmysnook in partnership with Crock-Pot® Express however, opinions in this post are my own.

Filed Under: Mains, Pork, Pressure Cooker Tagged With: crock pot, Pork, rice bowl, vegetable, Veggies

Ontario Pork Loin Chops with Hummus-Yogurt Dip

May 1, 2019 by zimmysnook Leave a Comment

  • Adult Plate
  • Kids Plate

The Canada’s Food Guide was recently updated to a fantastic and simple premise: “Eat a variety of delicious, healthy foods and have fun preparing them each day!”

I LOVE to eat good food, I LOVE to cook everyday and I LOVE to shop for the best ingredients available (that I can afford) and I really LOVE to know where my food comes from… so needless to say, I support the spirit of the Canada Food Guide completely.

I am also grateful for all the incredible pork farmers here in Ontario, who work tirelessly to provide us with a local, delicious, healthy and affordable food supply.

Lean cuts of pork are versatile, take on flavours well and can be prepared in so many ways. My first choice is to grill, because it is quick, doesn’t require additional fats or oils and tastes so darn good!

Recently, my family and I faced some health challenges, which heightened our awareness of the importance of eating fresh, clean and delicious meals. So, I encourage you all to fill your plates with fruits & vegetables, whole grains and delicious lean pork proteins.

This recipe for ONTARIO PORK LOIN CHOPS WITH HUMMUS-YOGURT DIP, has everything I look for in a soul satisfying meal… tender, flavourful pork, bright flavours and a rich creamy dip that replaces the need for a fatty cream or butter sauce.

Now gather your family and friends around the table to enjoy a healthy meal, great conversations and a good laugh.

HUMMUS-YOGURT DIP

Ingredients
  • 1 cup drained no salt added canned chickpeas, liquid reserved
  • 1/4 cup tahini (sesame paste), with some of its oil
  • 1/8 cup extra-virgin olive oil
  • 1-2 garlic cloves, peeled (to taste)
  • 1 teaspoon paprika
  • Juice of 1/2 lemon, plus more as needed
  • 1/4 cup plain 2% Greek yogurt
  • 1 teaspoon white balsamic vinegar
  • Salt and freshly ground black pepper, to taste
Preparation

Put the first 6 ingredients in a food processor/Vitamix and begin to process; add the chickpea liquid as needed to allow the machine to produce a silky and smooth puree.

Add the yogurt and vinegar and blend to combine.

Taste, season with salt & pepper and add more lemon juice if desired.

Pork Loin Chops

Ingredients
  • 4 cloves garlic, chopped
  • 1 lemon, zested and juiced
  • 2 tablespoons chopped oregano leaves, plus more for garnish
  • 1/2 cup olive oil
  • 6 x 1” thick Pork Loin Rib End Boneless Chops – trimmed of all excess fat
  • Salt and freshly ground black pepper
  • 1 lemon zested for garnish
Six pork loin rib end boneless chops trimmed of all excess fat
Preparation

Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a resealable bag, add the marinade and turn to coat. Refrigerate for 1-2 hours.

Marinade ingredients ready to be poured into ziplock bag with pork.

Heat your grill (or grill pan) to med-high. Remove the pork from marinade and season with salt and pepper. Grill until golden brown grill marks appear 3-4 minutes, flip and grill 3-4 minutes more. Pork should be cooked to medium doneness (145-150°F). Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 6-8 minutes before serving.

Serve the chops on a layer of the yogurt dip (or with the yogurt dip on the side) and garnish with lemon zest and finely chopped oregano.

This Ontario Pork Loin Chops with Hummus-Yogurt Dip recipe was created in partnership with Ontario Pork however, opinions in this post are my own.

Filed Under: Grilling In the Nook, Mains, Pork Tagged With: Grilling, hummus, Pork, Pork Chops, Veggies

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