Recipes

Did you catch Angie on CTV this morning? She featured this delicious crock pot recipe, as well as several other ideas to make weeknight cooking easy!

Mushroom & Spinach Stroganoff

Ingredients:

• 1 tbsp. Butter
• 1 lb. baby Portobello mushrooms, quartered
• 1 lb. button Mushrooms, quartered
• 1 medium Onion, diced
• 2 cloves of Garlic, minced
• ½ cup Vegetable, Beef or Chicken Broth
• 1 cup Sour Cream
• 3 tbsp. Tomato Paste
• 1 tsp. Worcestershire sauce
• ½ tsp. Black Pepper
• 1 ½ tsp. Paprika
• 8oz Cream Cheese
• 4 cups of fresh Baby Spinach

Instructions:

In a large freezer bag, mix together broth, sour cream, tomato paste, Worcestershire sauce, black pepper, and paprika. Add butter, mushrooms, onions and garlic.

Cook on LOW for 6-7 hours. Add cream cheese and fresh spinach – cook on LOW for another ½ hour or until everything is heated through and spinach is wilted. Serve over egg noodles, or penne.

Chicken wings can be cooked hot and fast making an awesome weeknight meal. I mean, they don't call it wing Wednesday for nothing, right? 

Prairie Smoke & Spice Grilled Chicken Wings

Ingredients:

• 4 lbs bone-in chicken wings, thawed
• 3/4 cup blue ribbin' sweet sauce
• Prairie Smoke & Spice Sweet & Tangy Chicken & Rib Rub

Instructions:

Pre-heat your grill to medium and oil grates. Generously rub your chicken wings with prairie smoke & spice chicken rub. Meanwhile, heat your blue ribbin' sauce until its nice and bubbly.

Place the chicken wings directly on the grill, for about 15 minutes a side. We like our skin to get nice and crispy. 

Baste chicken with sauce, flip and then continue to baste until and desired crispness and colour is achieved.

Quick Whiskey BBQ Sauce 

This sauce is perfect on ribs!

• 1/2 of one large onion, minced
• 4 cloves garlic, minced
• 3/4 cup whiskey
• 3/4 cup molasses
• 2 cups ketchup
• 1/4 cup tomato paste
• 1/3 cup vinegar
• 1 tbsp liquid smoke
• 1/4 Worcestershire sauce
• 1/2 cup packed brown sugar
• 1/3 tsp tobasco (optional)
• salt & pepper to taste

Instructions:

Combine onion, garlic and whiskey in a large saucepan. Saute onion and garlic until they are translucent (about 10 minutes).

Add remaining ingredients and bring to a boil. Then, turn down the heat to a medium simmer. Continue to simmer on low for about 20 minutes.

Store your BBQ sauce in a mason jar, in the fridge for up to 2 weeks.

This is a super refreshing summer salad. Great on its own or as a tasty side for your BBQ salmon!

Watermelon Salad with Feta & Mint

• 1 x 7-8 lb. seedless watermelon, chilled
• 1/2 cup extra virgin olive oil
• 3 limes, juiced
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1 cup fresh chopped mint leaves
• 1 1/2 cups crumbled Macedonia feta cheese

Instructions:

Cut the rind from the watermelon, slice & cut into bite size cubes. In a small mason jar with a lid, add the lime juice, salt & pepper - shake to dissolve. Add the olive oil & shake again.

Pour over the watermelon and gently toss to coat. Sprinkle with crumbled feta & the chopped mint. Serve immediately.

I've grown more basil this summer than I know what to do with! This pesto recipe is easy and makes dinner a snap! Store in the fridge for up to 2 weeks.

Basil & Walnut Pesto 

• 2 cups packed basil leaves
• 1/3 Cup good quality olive oil
• 1/2 cup chopped, toasted walnuts
• 2 cloves garlic, crushed
• 1/2 cup grated Parmesan cheese
• 1/2 tsp kosher salt

Instructions:

Place all ingredients in a food processor, and pulse until well combined. Keep any leftovers in a mason jar in the fridge for up to 2 weeks.

Because every hot dog should have bacon and cheese.

Bacon Wrapped & Cheese Stuffed Hot Dogs

• 6 BBQ Hot Dogs
• 6 slices Bacon
• 2 oz. Cheddar Cheese (sliced or grated)

Instructions:

Pre-heat your BBQ to medium high, about 375 degrees F.

Make a slit in each of the hot dogs and insert cheese into the slits. Wrap each hot dog in bacon, then secure bacon on each end with toothpicks if you don’t think it will hold on its own.

Place the hot dogs on your preheated grill and cook, rolling around occasionally until the bacon is slightly crispy.

Remove from the grill and serve with your favorite condiments on a super fresh bun.