5 Irresistible Recipes for Your Weekend

Here, we’ve pulled together some of our favourite recipes that are guaranteed to please your True North taste buds!


1. Quick Beer-Braised Chicken Sliders

Holy BBQ sauced sliders! This quick and easy recipe is for all pulled chicken lovers out there, especially those who don’t have hours to spare. Within a half hour, you can have shredded beer-braised chicken, tossed in zesty, flavorful barbecue sauce and stacked in soft slider buns.

Ingredients

Beer-Braised Chicken

1 tbsp vegetable oil
4 boneless, skinless chicken breast halves
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1½ cups lager beer
1 cup chicken broth
2 tbsp whiskey

Zesty Barbecue Sauce

1 tbsp vegetable oil
1/3 cup chopped white onion
1 small garlic clove, minced
1 cup chili sauce
1 cup dark beer
¼ cup honey
1 tbsp Worcestershire sauce
3 tbsp fresh lemon juice

12 slider Buns

Directions

1) For the braised chicken, heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Season chicken breasts on both sides with salt and pepper. Brown chicken breasts 2 minutes per side. Add beer, chicken broth and whiskey to the skillet bring to a boil. Lower heat to a gentle simmer, cover and cook for 15 minutes. Prepare barbeque sauce while chicken is cooking.

2) For the barbecue beer sauce, In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add onion and garlic and cook until tender 2-3 minutes. Add chili sauce, beer, honey and Worcestershire and bring to a boil. Reduce heat to a simmer and cook for 20 minutes uncovered, stirring occasionally. Remove from heat, stir in lemon juice and set aside.

3) When chicken is cooked through, remove from heat and cool covered for 10 minutes. Remove from skillet and using 2 forks or your hands, shred chicken finely. Toss with prepared barbeque sauce and serve on slider buns.

Serves 6

2. Sweet Citrus Spiced Salmon


If you’re a fan of this omega-3 rich fish but prefer when it doesn’t taste, well, too salmony, this Sweet Citrus Spiced Salmon recipe is for you. Salmon is marinated in pineapple and lemon juice and then baked with a sweet and spicy topping, leaving every bite the perfect blend of flavorful (but mellow) fish!

Ingredients

Citrus Marinade

3/4 cup pineapple juice
6 tbsp fresh lemon juice
6 (6oz) salmon fillets, skin removed

Sweet & Spicy Topping

1/2 cup packed brown sugar
2 tsp lemon zest
2 tsp chili powder
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp ground cinnamon

Directions

1) In a large resealable plastic bag, combine pineapple juice, lemon juice and salmon. Refrigerate for 1 hour, turning occasionally.

2) Preheat oven to 400°F. Coat an 11×7-inch baking dish with non- stick cooking spray.

3) For the topping, in a small bowl, combine brown sugar, lemon zest, chili powder, cumin, salt and cinnamon. Remove salmon from refrigerator and dispose of marinade. Place fillets in prepared baking dish and rub brown sugar mixture over salmon. Bake 12 minutes or until fish is flaky.

Serves 6

3. Maple & Brown Sugar Pancake


What if you could whip up a batch of unbelievably amazing, fluffy and perfect pancakes faster than we can say Aunt Jemima? Well, thanks to Chef Lisa, you can. She has created these foolproof Maple and Brown Sugar Pancakes that are guaranteed to have you flipping your lid!

Ingredients

2¼ cups flour
2 tsp baking powder
½ tsp kosher salt
1¾ cups whole milk
¼ cup butter, melted
¼ cup maple syrup
¼ cup brown sugar
2 eggs
1 tsp vanilla extract

Directions

1) In a large mixing bowl, combine flour, baking powder and salt. Set aside.

2) In a medium mixing bowl, whisk milk, butter, maple syrup, brown sugar, eggs and vanilla extract. Stir milk mixture gently into the dry ingredients being careful not to over mix lumps are okay in the batter.

3) Over medium heat, pour ¼ cup pancake batter onto a hot skillet. Cook until bubbles form, then flip over and cook on the other side until golden. Serve immediately, or keep warm.

4. Creamy Blueberry Pie with Sweet Streusel Topping


Fats domino isn’t the only one who found a little magic in a berry patch. Richie Cunningham, Little Richard and even Led Zeppelin also discovered ecstasy among the juicy purple orbs – and you can too. Hum along as you prepare this foolproof, sweet crisp-topped pie, so luscious it’ll make the moon stand still.

Ingredients

Graham Crust

2 cups graham cracker crumbs
2 tbsp sugar
1/2 tsp ground cinnamon
1/4 cup melted margarine

Creamy Blueberry Filling

4 cups fresh blueberries
3/4 cup sugar
1/3 cup flour
1 tsp lemon zest
1/4 tsp kosher salt
2 large eggs, gently whisked
1/2 cup sour cream
1/2 tsp vanilla extract

Streusel Topping

1/2 cup flour
1/2 cup sugar
3 tbsp margarine

Directions

1) Preheat oven to 350°F. Coat a 9-inch pie plate with non-stick cooking spray.

2) For the crust, in a medium bowl, combine graham crumbs, sugar and cinnamon. Add margarine and mix until well blended. Press the mixture onto the bottom and up the sides of the pie plate. Bake for 8 minutes and set aside to cool.

3) For the filling, in a large bowl, gently stir together blueberries, sugar, flour, lemon zest and salt. Gently fold in eggs, sour cream and vanilla. Spoon mixture into graham crust.

4) For the topping, in a small bowl, combine flour and sugar. Using a fork, mix in margarine until crumbly. Spread topping over the pie filling.

5) Bake 40-45 minutes until lightly browned on top. Cool for at least 1 hour before serving.

Serves 8

5. Spicy Caesar Cocktail


What’s more Canadian than cold beer? No, not back bacon, but this classically Canadian Spicy Caesar Cocktail, the number one most popular drink from coast to coast. Like an amped up Bloody Mary, the Caesar is a refreshing, red-hot combo of Clamato, vodka, tabasco and worcestershire sauce. Awesome, eh?

Ingredients

Lime wedge, to rim glass
Celery salt, to rim glass

Spicy Clamato juice
2oz Vodka
4 dashes Worcestershire sauce
3 dashes Tabasco sauce
Pinch freshly ground black pepper

Celery stalk, for garnish
Lime wedge, for garnish

Directions

Rim a highball glass with a cut lime wedge and dip into a pile of celery salt on a plate. Fill the glass ¾ with ice and add Clamato juice ¾ of the way. Add vodka, Worcestershire and Tabasco. Stir well, top with a pinch of pepper and garnish with celery stalk and lime wedge.

Serves 1

Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com.