Recipes

Cook your chicken on top of an open beer can for added flavour and for a bird that is extra juicy!

Beer Can Chicken 

Ingredients:

• 1 x 4 lb. whole chicken
• 1 can of your favorite beer, cider or soda
• 4 tbsp Prairie Smoke & Spice Sweet Rub*
• 2 tbsp grapeseed oil

• *Available at Well Seasoned

Instructions:

1. Rinse chicken inside and out; pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
2. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the centre of the grate, balancing the bird on its two legs and the can like a tripod.
3. Cook chicken over medium- high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165ºF in the breast area and 180ºF in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
4. Remove from grill and let rest for 10 minutes before carving

Thai Lime Leaves is September's SPICE OF THE MONTH! 

Thai Lime Leaves are probably one of the most aromatic of all herbs and a wonderful addition to many Thai and Southeast-Asian soups, curries, and stir-fries. Thai or Kaffir lime leaves can be purchased fresh, frozen or dried or sometimes in a paste.

Red Curry Chicken

Ingredients

• lb chicken thigh or breast meat, sliced thin
• 1/4 cup vegetable oil (available in store at Well Seasoned)
• 2/3 cup Thai Red Curry Paste (available in store at Well Seasoned)
• 1/4 cup fish sauce
• 1/4 cup peanut butter
• 1 tbsp. sugar
• 4 leaves Thai lime
• 1 cup coconut milk
• 1 jalapeño sliced
• 2 cups mixed bell pepper sliced thin strips
• 1 large potato peeled, cubed and cooked
• 1 tbsp. each chopped mint and basil

Instructions:

• In a wok or large skillet over medium heat add the oil and curry paste. Cook for 2 minutes, stirring often.
• Add the chicken and cook for another 3 minutes. Add the fish sauce, peanut butter, sugar, Thai lime leaves chili, coconut milk and stir. Bring to a simmer and cook for 2 minutes. Add sliced bell peppers, cooked potato cubes and cook another 3 minutes until chicken is cooked through. Sauce should thicken and reduce.
• Sprinkle chopped mint and basil on top. Serve with steamed rice and sliced limes to squeeze on top.

Summer isn't done with us yet, but as the trees start to change, I find my palate starts to crave some of the flavours of fall. With this recipe, you can have both! 

Cinnamon Ice Cream

The perfect dessert for any season!

This recipe assumes you have an ice cream maker, but those without shouldn't be discouraged - Kay, our Creative Director, has tried this recipe with the "David Lebovitz" method (also known as the "stir every 45 for 3 hours" method) and gives it a thumbs up!

Ingredients:

• ½ cup white sugar
• ½ cup brown sugar
• 1 ½ cups half-and-half cream
• 2 eggs, beaten
• 1 cup heavy cream
• 1 teaspoon vanilla extract*
• 2 teaspoons ground true cinnamon*

• *Available at Well Seasoned

Instructions:

1. In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.

As seen today on Global TV this morning!

The fresh LOCAL tomatoes and herbs are super abundant right now - best make the most of the season! - Angie

Grilled Panzanella Salad

Ingredients

• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 loaf day-old Italian bread, cut into ¾ inch-thick slices
• 6 perfectly ripe meaty tomatoes, cored, seeded, and cut into quarters
• 1 red onion, peeled and sliced
• 1/2 cup fruity extra-virgin olive oil
• 2 tablespoons balsamic vinegar reduction
• 2 tablespoons chopped fresh basil
• ½ teaspoon kosher salt
• 1 container of fresh baby arugula
• Freshly ground black pepper

Instructions:

1. Place a small saucepan over medium heat and add the butter and olive oil. When the butter is melted, add the garlic and cook for 3 to 4 minutes, allowing the garlic to take on a little bit of color. Remove from the heat and brush this mixture on both sides of each slice of bread.
2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
3. Place the bread on the grill, close the lid, and cook, turning once, until well marked. Place the onions & tomatoes on the grill, close the lid, and cook for a few minutes per side.
4. Remove the bread to a cutting board, cut into ¾ inch cubes, and place in a large mixing bowl. Add the tomatoes, onion, vinegar, herbs, salt, and pepper. Toss gently to combine and pile on top of a bed of fresh arugula – drizzle with the Creamy Basil Dressing (see below).
5. Taste and adjust the seasoning. Serve at room temperature.

Creamy Basil Dressing

Ingredients

• 1 cup fresh basil
• 1 cup mayo
• 1 small shallot
• 1 clove of garlic, peeled
• 1 cup buttermilk
• 1 tbsp. fresh squeezed lemon juice
• Salt & pepper to taste

Instructions:

1. In a small food processor or bender, process the shallot and garlic to chop, add the mayo and lemon juice, process until smooth.
2. Add the basil and process adding the buttermilk slowly to smooth it all out. Season with salt & pepper.
3. Pour generously over your favourite salad.

Dill is August's SPICE OF THE MONTH! 

One tablespoon chopped fresh dill = 1 teaspoon dried dill weed. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma  - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Crunchy Quick Pickles

Ingredients for Quinoa

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped green onions (about 6)
• 3/4 teaspoon fine sea salt
• 1 cup quinoa, well-rinsed and drained
• 1 3/4 cups water
• 1/2 cup dried currants
• 1 medium lemon

Ingredients for Salad

• 2 cups shredded zucchini (about 2 small)
• 4 tablespoons toasted sesame seeds
• 4 tablespoons chopped fresh dill
• 1/4 teaspoon freshly ground pepper

Today's the day; Project Potluck. And the afternoon calls for sunshine so get ready to share some good food and good times with Well Seasoned and the fine folks in our community!

Charred Veggie Couscous

Ingredients:

• Well Seasoned olive oil for brushing on the grilled veggies*
• 1 large sweet onion, sliced - grilled & roughly chopped
• 1 bunch fresh asparagus, grilled & roughly chopped
• 1 sweet red pepper, grilled & roughly chopped
• ¼ cup dried apricots, coarsely chopped
• ¼ cup whole almonds toasted, coarsely chopped
• 1 cup couscous*
• 1 ½ cups chicken stock*, warm
• ½ teaspoon lemon zest
• ½ cup chopped fresh parsley
• ¼ cup dried currants
• ¼ cup fresh mint leaves, roughly chopped
• ½ bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
• ½ cup crumbled feta cheese*
• Kosher salt and freshly ground black pepper*

Ingredients for Vinaigrette:

• ½ cup citrus vinegar*
• ¼ cup Well Seasoned olive oil
• ½ clove of garlic finely minced
• Salt & pepper to taste*
• Juice of the zested lemon
  • *Available at Well Seasoned

Instructions:

1. In a medium saucepan, bring the chicken stock to a boil – add the couscous. Turn off the heat, cover & let cook.
2. After 15 minutes, fluff the couscous with a fork. Add the grilled veggies, the nuts, fruit & herbs, toss gently to combine – dress while still warm with the vinaigrette. Season again with salt & pepper to taste and serve family-style on a large platter and garnish with crumbled feta cheese.
3. Serve the dish warm, at room temperature or cold as a salad.