Seasoned BBQ Pork Roast

Cut through that lovely seasoned and charred coating into a tender and juicy slice of lean pork.

Ingredients:

1 tbsp smoked paprika

2 tsps garlic powder

1/2 tsp ground cumin

1 tsp dry minced onion

1 tsp dry mustard

2 tsps Montreal steak spice

2 3/4 - 3 lb pork loin 

1/2 lemon

 

Start by patting the pork dry with a paper towel. Then squeeze the 1/2 lemon all over. Mix all the seasonings together and coat the meat. Wrap with plastic wrap and place in a container (in case of leaks) in the fridge for at least 2 hours or overnight.

Heat the grill to 350°F and sear both sides each for 5 minutes. Then move the roast over so that you are cooking on indirect heat, close the lid and barbecue for about 1 1/2 hours. The internal temperature should read 145°F.

Let sit 10 minutes before slicing.

Serves 4-6

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Sheet Pan Pineapple Shrimp Tacos

This! This is summer right here! Juicy pineapple chunks, spiced shrimp, a good helping of fruits and vegetables all on a soft corn tortilla. Then drizzled with a wonderful creamy hot sauce.

Ingredients:

2/3 lb (300g) shrimp

2 tbsps olive oil

2 tsps minced garlic

1 tsp chili powder

2 tsps soya sauce

1 1/2 tsps sriracha

salt and pepper to tast

1 cup pineapple chunks

1/4 cup kernel corn

1/4 cup diced onion

1/4 cup diced red bell pepper

 

Creamy hot sauce drizzle:

1 scotch bonnet pepper, roughly chopped (wear gloves)

1/4 cup + 1 tbsp plain Greek yogurt

2 tbsps lime juice

1 tsp honey

 

Corn tortillas

mango and spinach (or cilantro) to garnish

 

Preheat the oven to 425°F. Toss the shrimp in a bag with 1 tbsp olive oil, garlic, chili powder, soya sauce, sriracha, salt and pepper. Place on one side of a parchment lined baking sheet.

Toss the pineapple in the same bag with corn, onion, red pepper and 1 tbsp olive oil and place on the other side of the baking sheet. Roast 8-10 minutes then broil 2 minutes. If the shrimp are done before the pineapple, just loosely cover them with foil while broiling.

While that cooks prepare the sauce. Just place all the sauce ingredients in a blender and process until smooth. Set aside.

Toss the shrimp with the pineapple mixture and spoon onto warmed corn tortillas. Top with sliced mango and chopped spinach. Cilantro would be ideal but we're not all cilantro lovers here! Drizzle the hot sauce over top and serve.

Serves 2

Adapted from: halfbakedharvest.com

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Jamaican Jerk Chicken

This classic recipe seriously brings the heat, but if you're "chicken" replace the scotch bonnet peppers with jalapeños. The perfect blend of seasonings, especially the Jamaican allspice, still give the chicken huge flavour!

Ingredients:

 4 chicken legs

1 small onion, chopped

4 cloves garlic

1 - 2" piece of ginger

juice of 1 lemon

4 green onions

1-2 scotch bonnet peppers, halved and seeds removed

1 tbsp brown sugar

1/4 cup vegetable oil

2 tsps dry thyme

1 tbsp allspice

1/2 tsp black pepper

2 tsps salt

2 tsps cinnamon

1 tsp nutmeg

1 tbsp chicken bouillon powder

 

First, pat the chicken dry.

Then add everything else to a food processor and whirl until smooth. Reserve about 1/2 the marinade to a container in the fridge. Now, using gloved hands because of the scotch bonnet, rub the rest of the marinade into the chicken legs. Place them in a plastic zip bag and refrigerate for at least 6 hours or overnight.

When ready to cook bring them to room temperature. 

You can either oven bake or BBQ these legs.

If using the oven, bake at 400F for 40 minutes, flipping once. For the barbecue, set the grill to 400°F and flip halfway just like in the oven. For either method baste with reserved marinade a few times and the finished internal temperature should read 165°F. Also, you can bake it in the oven ahead of time then give it a quick grill on the BBQ to heat through and serve.

If you want to go traditional, serve these Jamaican Jerk Chicken legs with rice and peas (which is actually red kidney beans).

Serves 4

Adapted from: cookingwithclaudy.com

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Thai Quinoa Salad

Simple and healthy, with a base of plant-based protein quinoa, lots of veggie crunch and a thai-inspired peanut dressing.

Ingredients:

2 tbsps peanut butter

2 tbsps soya sauce

1 1/2 tsps honey

1 1/2 tsps red wine vinegar

1 tbsp lime juice

1-2 tsps fresh grated ginger

2 tsps spicy chili oil

1/2 tsp sesame oil

1/2 tsp dry coriander

1 cup cooked, cooled quinoa (or pre-cooked and packaged)

1 1/2 tsps olive oil

8 oz packaged cole slaw mix

1/2 red bell pepper, diced

2 green onion tops, sliced

1-2 tsp dry parsley

3/4 cup frozen and thawed edamame beans

Mix the peanut butter and soya sauce together, microwaving just a few seconds to thin and whisk it. Then add the honey, red wine vinegar, lime juice, ginger, spicy chili oil, sesame oil and coriander. Set aside.

Add 1 1/2 tsps olive oil to a pan and heat to medium high. Add 1/4 cup of the quinoa and fry it 7-10 minutes to toast it. This pre-cooked and packed quinoa I found was so easy. Having said that, cooking quinoa doesn't take very long, about 15 minutes, so use whatever you find. Once the 1/4 cup of quinoa is toasted set that aside.

In a large bowl add the rest of the quinoa, coleslaw, red bell pepper, green onions, parsley, and edamame. Pour in about 1/2 - 3/4 of the dressing, toss together and serve. Leave the rest of the dressing on the table for those who may want to add more to their plate.

Serves 2-3

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Sicilian Focaccia Pizza

If you love a springy, thick bread crust then this pizza is for you. Easily handheld, just grab a square and eat it on the go!

Ingredients:

5 1/2 cups bread flour

3 cups lukewarm water (105-110°F)

3 tsps quick yeast

2 tsps sea salt

1 tsp honey

4 tbsps olive oil

4-5 tbsps tomato sauce

Your favourite toppings like: thin onion slices, red bell pepper, green onions, mozzarella cheese, pepperoni, etc.

 

Whisk the water, honey and yeast together and let sit 5 minutes until it starts to activate. In another bowl, combine the flour and salt. Pour the wet mixture into the dry and stir with a wooden spoon to incorporate all the flour. Cover bowl with plastic wrap for 10 minutes. Then with damp hands, reach under the dough and pull it up to stretch and fold over on itself 4 times. Cover for 10 minutes then repeat the fold and stretch. Then form into a ball. The dough will be loose. Add 2 tbsps olive oil to a very large bowl, add the dough ball and turn to coat with oil. Cover with plastic wrap and refrigerate 18-72 hours.

After that time the dough should have raised and bubbled. Oil a 15 X 10" sheet pan with 2 tbsps olive oil and turn the dough out of the bowl onto the pan. Form it to a rectangular shape. Cover with a damp, clean dishtowel and leave on the counter for 2-3 hours.

After that rise and rest, dimple all over with your fingertips.

Gently spoon and spread tomato sauce over the dough. I used a scant amount of sauce here as I didn't want to weigh down the dough, but you could try a little more. Sprinkle some cheese, then load on your toppings and finish with more cheese. If using spinach as a topping put it on as soon as the pizza comes out of the oven.

Bake at 425°F for 25-30 minutes.

Makes 12 square pieces

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Chili Oil Eggs

Easily up your fried egg game. You may never go back to plain old fried eggs again! 

Ingredients:

eggs

spicy chili oil

I can't even call this one a recipe. Just swap out your regular butter or oil that you normally fry an egg in with spicy chili oil. Boom! Flavour explosion!

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Pizza Spaghetti Squash

Easy low carb, cheesy pizza-flavoured spaghetti squash "noodles". Add your favourite toppings and leave out the pepperoni if going vegetarian.

Ingredients:

1 medium spaghetti squash (3 cups shredded)

salt and pepper to taste

1 1/2 cups tomato sauce

1 1/2 cups low fat shredded mozzarella

15 slices chopped pepperoni

1 cup chopped spinach

1/4 cup finely chopped onion

dry oregano and parmesan to taste

 

To prepare the squash cut it in half, scoop out the seeds then spray with a little oil and add salt and pepper. Turn it cut side down on a foil lined baking sheet and bake at 400°F for 30-40 minutes or until tender. Shred all the flesh with a fork.

Toss the squash "noodles" with tomato sauce, pepperoni, spinach, onion and half the cheese. Spoon into an oiled 9 X9" or 8" deep baking dish. Top with the rest of the cheese, oregano and parmesan. You can add more pepperoni on top too if you like.

Then bake at 350°F for 30-40 minutes until golden.

Makes 2-3 servings

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