Here, we’ve pulled together some of our favourite recipes that are guaranteed to please your True North taste buds!
There’s little more Canadian than these extremely delicious Gooey Butter Tart Squares.
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.
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
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.
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!
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
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.
3. Strawberry Salad with Sugared Almonds
Some people believe strawberries are an aphrodisiac, others, that almonds bring good fortune. So get lucky with our “perfect bite”—a fork crammed with crisp lettuce, scarlet strawberries and sugared almonds, all coated in a sweet-and-sour poppy seed dressing.
1/4 cup sugar
2 tsp water
3/4 cup slivered almonds
Poppy Seed Dressing
1/4 cup sugar
1/4 cup mayonnaise
2 tbsp milk
1 tbsp white vinegar
2 tsp poppy seeds
8 cups romaine lettuce torn into bite-size pieces
1 cup sliced strawberries
1/2 cup dried cranberries
1) For the almonds, in a medium saucepan, combine sugar and water. Cook over medium heat until sugar dissolves. Add slivered almonds and stir to coat. Continue to cook and stir until sugar and almonds turn golden. Remove from heat and place almonds on a piece of aluminum foil that has been coated with non-stick cooking spray.
2) For the dressing, in a small bowl, whisk sugar, mayonnaise, milk, vinegar and poppy seeds.
3) In a large bowl, combine lettuce, strawberries, cranberries and sugared almonds. Toss with dressing and serve.
4. Maple & Brown Sugar Pancakes
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!
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
1 tsp vanilla extract
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.
5. 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.
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
1/2 cup flour
1/2 cup sugar
3 tbsp margarine
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.
6. 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?
Lime wedge, to rim glass
Celery salt, to rim glass
Spicy Clamato juice
4 dashes Worcestershire sauce
3 dashes Tabasco sauce
Pinch freshly ground black pepper
Celery stalk, for garnish
Lime wedge, for garnish
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.
7. Maple Syrup Milkshake
If we’re being honest, we’ve been known to eat waffles and pancakes simply because they are vehicles for golden maple syrup. No longer. This thick and delicious Maple Syrup Milkshake delivers big on maple syrup flavor, without us having to endure freezer-burnt breakfast food!
4 cups vanilla ice cream
¼ cup maple syrup
¼ cup whole milk
1 tsp vanilla extract
Mini waffles, for garnish
Using a blender, combine ice cream, maple syrup, milk and vanilla extract. Blend until smooth. Pour into a milkshake glass and serve garnished with a mini waffle.
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.