bbq recipes

Put the Sizzle in Summer with Tex-Mex Burgers!

July 12, 2022 By Lena Leave a Comment

Summer is in full swing, and nothing says #weekendvibes quite like a burger on the grill. But basic burgers beware: once you try my recipe for Tex-Mex Burgers, made with Canadian Beef and served on Furlani® Garlic Texas Toast, you may find yourself craving the sizzlin’ southwest flavour all season long!

We start with a thick, juicy Canadian Beef burger patty – kicked up a notch with the addition of fresh jalapeno and chipotle barbecue sauce – then top it with melted, gooey Monterey Jack cheese, freshly smashed avocado and sliced tomatoes. Served on Furlani® Garlic Texas Toast for an extra hit of savoury flavour, this may just become your favourite way to Friday. Serve with your favourite veggies and tortilla chips with salsa on the side. …

Reinventing the Castle – A New “Shake” on Salt

May 30, 2016 By Lena 45 Comments

Even iconic brands need to be refreshed from time to time.

It’s been a part of Canadian life since 1893, and part of my family’s own cooking traditions for as long as I can remember. In fact, it’s a preferred brand in our household, used in every dish from early morning breakfast to late-night snacking by the television. It’s a staple. It’s inevitable. It’s what makes our food come alive.

It’s Windsor Salt.

The quintessential brand, used in Canadian kitchens for generations, recently went through a comprehensive brand refresh, which includes an updated logo and product packaging. But don’t worry; the quality product – and delicious results – are still the same.
kebab Pictured Above: Moroccan-Spiced Kebabs. Not pictured: my satisfied smile as I bit into the succulent, savoury and well-seasoned meat. I think it’s already time for seconds. …

Food + Family = The Flavour of Together

August 12, 2014 By Lena

As a child, I truly believed summer was filled with long, lazy days. As a parent, I appreciate all the work that goes into creating those long, lazy days for my children. Camp has to be researched and booked. Play dates need to be organized. Vacations have to be scheduled, and then executed, with the least amount of drama. Road trips must be mapped out. Whew! All so we can milk every moment of sunshine, warm weather and patio time… and create the illusion of a perfect, endless summer.

Of course, one of my favourite ways to savour the season is to enjoy a good barbecue with friends and family! I’m always looking to elevate my food in simple and stress-free ways. That’s why I adore Club House La Grille. With a delicious selection of seasonings, rubs, marinades and BBQ Sauces, La Grille will make you the hero of the grill!

Now be honest. Hands up if you’ve paid $10+ for a “gourmet” burger. I know, right! Since when did an order of a burger, fries and drink cost $15.65! And just what constitutes gourmet? While I’d like to believe the quality of the meat patty is improved, some restaurants will simply play up the toppings to justify the inflated price. Special cheese? That’s a gourmet burger. Avocado spread? That’s a gourmet burger. Secret sauce? That’s a gourmet burger.

Well friends, I’m here to show you how to make the most delicious “gourmet” burger featuring Club House La Grille Wild Whiskey Smoked BBQ Sauce. Sweet and smoky barbecue flavours, along with herbs, spices, and a splash of whiskey are blended with the tanginess of tomato and sweetness of molasses, to create a rich, bold BBQ flavour. It’s the perfect way to elevate a burger, and trust me, it won’t break the bank either. I use turkey burgers in my recipe, as I find the pungent, smoky sauce complements the milder-tasting meat nicely.

#FlavourStory 4 turkey burger patties
1 bottle Club House La Grille Wild Whiskey Smoked BBQ Sauce
4 hamburger rolls, toasted
4 slices gouda cheese
1 Spanish onion, thinly sliced
2 cups shredded lettuce

Barbecue turkey burger patties for 12-14 minute on medium heat, or according to manufacturer’s directions if you’re using frozen patties. During the last two minutes of grilling, add gouda to the burgers to melt the cheese. Place hamburger rolls (cut side down) on indirect burners to toast them lightly. …

Countdown to BBQ Season: Rosemary Grilled Chicken

April 9, 2013 By Lena

With grilling season just around the corner, I’ve been dying to resurrect this recipe for Rosemary Grilled Chicken. The kabob recipe comes from a Williams Sonoma Grilling book, so yeah, you know it’s kind of awesome. Chunks of marinated, grilled chicken are so tender and juicy, they literally melt in your mouth. I love the chicken served over rice or stuffed in a pita with grilled veggies (just double the marinade and grill up some zucchini, peppers, sweet onions and button mushrooms).

I must have made this super-easy recipe over 10 times last summer, but I’ve been hesitant to try it on my grill pan, reasoning that the savoury, charred goodness should be limited to an outdoor grill. T-minus 2 months to BBQ season!

If you don’t have fresh rosemary, 1 teaspoon of dried rosemary will work in a pinch – but hey, live a little! Make the trip to the supermarket if you have to – nothing beats fresh rosemary. Enjoy!

INGREDIENTS

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar
4-5 skinless, boneless Maple Leaf Prime chicken breast halves – cut into 1 inch cubes

DIRECTIONS

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill to medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center and juices run clear. Serves 6.