All Canadian Burger

Ingredients:
1 lb medium ground beef
2 tbsp Worcestershire sauce
1 tbsp garlic poa large bowl, mix ground beefwder
1 tsp hot sauce
1 tsp salt
1/2 tsp freshly ground black pepper (or more, to taste)
2 tbsp maple syrup
1 tsp dijon mustard
8 thin slices peameal bacon
4 slices cheddar cheese (medium or old)
4 kaiser rolls, sliced in half
mayonnaise, lettuce and tomato slices (optional)


Directions:
1. In a large bowl, mix ground beef with worcestershire sauce, garlic powder, hot sauce, salt and pepper. Shape mixture into 4 patties. Set aside.
2. In small bowl, combine maple syrup and dijon mustard. Brush on both sides of peameal bacon.
3. Preheat grill to medium high and oil the grill rack. Grill peameal bacon until cooked through for about 2 minutes on each side. Set aside.
4. Grill patties until cooked through for about 5 minutes on each side. Place 2 slices of peameal bacon and 1 slice cheddar on each patty.
5. Toast buns on grill; top with patty, peameal bacon and cheddar. If desired, spread mayonnaise on buns and place lettuce and tomatoes on patty.

Preparation time: 20 minutes
Cooking time: 15 minutes

Source: Glad

Jerk Chicken Kabobs with Grilled Pineapple Salsa

Ingredients:
1 lb boneless skinless chicken thighs, cut into 2-inch pieces
1/4 cup Jerk Marinade
1 small pineapple, peeled and cut into 1/2-inch slices
3 tbsp lime juice
2 tbsp each olive oil, brown sugar, and minced cilantro
1 sweet red pepper, diced
1/4 cup green onions, thinly sliced
1 tsp seeded and minced fresh jalapeno pepper
3 cup hot cooked rice (optional)

Jerk Marinade:
6 green onions, chopped
1/4 cup white vinegar
1 Scotch bonnet pepper, cut in half
1 tbsp chopped fresh thyme
2 tsp cinnamon
1 tsp each ground allspice, nutmeg and brown sugar


Directions:
Jerk Marinade:
1. Combine all of the ingredients in blender and blend until a thick paset is formed. Transfer into a storage container and store in the refrigerator.

Makes 2/3 cups.


1. Place chicken in large storage bag and toss with the Jerk Marinade. Seal and marinate in refrigerator for 1 hour. Divide chicken evenly on to 4 metal skewers.
2. Preheat grill to medium high and oil the grill rack. Grill pineapple slices for 2 minutes on each side.
3. Remove from grill and cool. Remove core and cut pineapple into 1/2-inch cubes. In medium mixing bowl, whisk together lime juice, olive oil, brown sugar and cilantro. Add pineapple, red pepper, green onion and jalapeno pepper. Toss to blend. Season with salt and pepper. Set aside.
4. Grill chicken skewers for 10-15 minutes until cooked through, turning often. Transfer to a serving plate and top with grilled pineapple salsa. If desired, serve over cooked rice.

Preparation time: 30 minutes, plus marinating time
Cooking time: 15-20 minutes
Makes 4 servings.


Source: Glad

Bowtie Pasta with Italian Sausage, Peppers, tomatoes and Pesto

Ingredients:
1/2 lb (225 g) bowtie pasta (farfalle)
2 tsp olive oil
1 lb sweet Italian sausage, removed from casings
1/2 medium red onion, chopped
2 cloves garlic, minced
1 each sweet red and yellow pepper, chopped
1/4 cup basil pesto (jarred pesto)
1 cup halved cherry tomatoes
1/2 cup grated Parmesan cheese


Directions:
1. In a large pot of boiling salted water, cook pasta until al dente. Drain, reserving 1/2 cup of the pasta water. Set aside.
2. In a large skillet over medium high, heat oil. Add sausage, breaking it up with a wooden spoon; cook until browned, about 5 minutes. Add onions and garlic and cook until lightly browned for about 5 minutes. Add peppers then cook for additional 2 minutes.
3. Stir in pasta, reserved pasta water and basil pesto. Add tomatoes and Parmesan cheese, tossing gently.
4. Season with salt and pepper to taste.

Preparation time: 20 minutes
Cooking time: 22-25 minutes
Makes 4 servings.


Source: Glad

Turkey Chili

Ingredients:
2 tbsp olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 tbsp chili powder
1 tsp each dried oregano and ground cumin
2 tbsp tomato paste
1 lb ground turkey
1 can (798 ml/ 28 fl oz) diced toamtoes
1 can (540 ml/ 19 fl oz) red kidney beans, drained and rinsed


Directions:
1. Heat olive oil in a large heavy pot over medium heat. Add onion; saute 5 minutes. Add garlic, chili powder, oregano and cumin; cook for 2 to 3 minutes, stirring constantly.
2. Stir in tomato paste and cook for 1 minute.
3. Add turkey; using wooden spoon, break up meat and cook for 5 minutes. Add tomatoes and beans.
4. Bring to a boil and cook, stirring frequently until thick, about 15 minutes. Reduce heat and simmer for 20 minutes.
5. Season with salt and pepper to taste.
6. Ladle chili into bowls and serve with your choice of trimmings such as sliced green onions, sour crea, tortilla chips, shredded Monterey Jack cheese, etc.

Preparation time: 10 minutes
Cooking time: 50-55 minutes
Makes 4 servings.


Source: Glad