Appetizers

PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4

If you are looking for a great side dish that pairs well with just about anything, then you should try this amazing Parmesan Garlic Potato Foil Packets recipe. It’s so easy to throw together using just simple ingredients and ready in a flash. The potatoes are cooked to tender perfection and clothed in the most luscious Parmesan garlic flavour!

I miss summer and the countless BBQ. I cannot wait until the next season. I know I’ll be a blast as always! We greet summer with a feast every year. Good food, great company, and our favourite? Are these packets of tender Parmesan Garlic Potato. It’s incredibly easy to make and it can be made ahead to save time. These Parmesan Garlic Potato foil packets have been our go-to and fave side dish. A pretty simple side dish, always a hit, and perfect to serve with anything! You can never go wrong with potatoes!

Ingredients

2 tbsp olive oil
2 lbs red potatoes cut into 1” pieces
½ c. grated Parmesan cheese
1 tbsp Italian Seasoning
3 garlic cloves minced
freshly grated Parmesan cheese
¼ tsp salt
¼ tsp pepper
chopped parsley for garnish

HOW TO MAKE PARMESAN GARLIC POTATO FOIL PACKETS

Step 1: Place the red potatoes, olive oil, Parmesan cheese, garlic, Italian seasoning, and salt and pepper in a large bowl. Mix well until the potatoes are coated.

Step 2: Pour the potatoes on a sheet of aluminium foil. To make a foil pack, fold in the sides.

Step 3: On a grill, place the packets and cook for about 20 to 30 minutes on medium-high heat or until the potatoes are tender.

Step 4: Take the packets off the grill when done and serve the Parmesan garlic potato garnished with some chopped parsley and freshly grated Parmesan cheese. Enjoy!

Nutrition Facts:

Calories281kcal (14%) | Carbohydrates38g (13%) | Protein9g (18%) | Fat11g (17%) | Saturated Fat3g (15%) | Cholesterol11mg (4%) | Sodium378mg (16%) | Potassium1072mg (31%) | Fiber4g (16%) | Sugar3g (3%) | Vitamin A145IU (3%) | Vitamin C20.2mg (24%) | Calcium185mg (19%) | Iron2.2mg (12%)

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Prep Time: 30 mins | Cook Time: 6 hrs | Total Time: 6 hrs 30 mins | Servings: 6

I never wanna miss the classics like this Sloppy Joes. This slow-cooker version of our childhood favorite dish is everyone’s dream. Easily make this delicious sloppy joe in your trusty slow cooker and reminisce your childhood right in your kitchen whenever you make this. Made with ground beef, tomato sauce, brown sugar, and seasoning, this family and kid-friendly crockpot meal is also excellent for serving a big crowd! A big bonus is you can easily assemble this in under ten minutes!

This Sloppy joe is one of the most loved meals that is tested by time. Crazy delicious, hearty, and pretty simple to throw together. Serve this with your favourite side dishes for a satisfying meal that everyone around the table will love. If you are hosting another game day, this sure will be a huge hit!

Ingredients

1 1/2 lb ground beef
6 hamburger buns
2 tsp vegetable oil
16 oz. tomato sauce
1/2 c. ketchup
1 tbsp Worcestershire sauce
2 tbsp brown sugar
1/2 tsp garlic powder
1 tsp prepared mustard
1/2 tsp smoked paprika
1/2 tsp onion powder
6 slices yellow cheese
Salt and pepper, to taste

How to make Slow Cooker Sloppy Joes

Step 1: In a large pan, heat the oil over medium-high heat. Once the oil is hot, add the ground beef to the pan and sprinkle with salt and pepper. Cook the ground beef for about 6 to 8 minutes until no longer pink, crumbling the meat using a wooden spoon as it cooks.

Step 2: When done, transfer the cooked ground beef into a slow cooker, then add the remaining ingredients. Stir until everything is incorporated. Now, set the slow cooker on high for 3 hours or 6 hours on low.

Step 3: To assemble: Spoon the meat onto the hamburger buns, top the meat with cheese, and serve. Enjoy!

Nutrition Facts:

Calories: 592kcal | Carbohydrates: 36g | Protein: 32g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 110mg | Sodium: 1081mg | Potassium: 724mg | Fiber: 2g | Sugar: 15g | Vitamin A: 793IU | Vitamin C: 7mg | Calcium: 316mg | Iron: 5mg

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PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | YIELD: 8

I never thought that making corn on the cob in the oven is possible and so easy! When I first stumbled upon this recipe, I decided to try this quickly. I love corn on the cob so much since I was little. My mom used to buy me corn on the cob on our way home after school. The thing about the old-fashioned corn on the cob is it’s made on a grill which is super fun but not always possible. So, this oven version is genuinely life-altering!

This recipe is a true keeper. If you want the best corn on the cob without the fuss, this is a must-try!

INGREDIENTS

1 stick (8 tbsp ) unsalted butter, room temperature
8 ears corn, cleaned
fresh ground black pepper, to taste
kosher salt, to taste

How to make Corn on the Cob in the Oven

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using aluminium foil, line a baking sheet.

Step 2: On the prepared baking sheet, place the corn. Set aside about half of the butter and spread the rest on all of the corn, then generously sprinkle with salt and pepper.

Step 3: Place the baking sheet into the preheated oven and bake for about 30 to 45 minutes or until the corn are beginning to brown.

Step 4: Occasionally flip the corn. When done, remove the baking sheet from the oven and spread the rest of the butter on top of the corn. If desired, sprinkle the corn with extra pepper. Serve and enjoy!

NOTES:

If you’d like, you can also add a dash of cayenne pepper. To do this, put about 4 tbsp butter in a small dish and add your preferred measure of cayenne pepper. Mix well until combined, then smear this on the corn and continue with the recipe.

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PREP TIME: 15 MINS | COOK TIME: 6 MINS | INACTIVE TIME: 30 MINS | TOTAL TIME: 51 MINS | YIELD: 4 servings

Just looking at the picture makes me drool! Everything I wanted in a taco in one from the tender, spicy marinated shrimp topped with luscious homemade avocado crema and slaw. It feels like I hit the jackpot with this easy recipe!

INGREDIENTS

SHRIMP MARINADE:

3 tablespoons avocado oil
1 pound shrimp, uncooked, peeled, deveined, tails removed
1 teaspoon smoked paprika
1 teaspoon dark chilli powder
½ teaspoon dried oregano
½ teaspoon ground cumin
1 teaspoon garlic, minced (or ½ teaspoon garlic powder)
Juice of 1 lime (about 2 teaspoons)
½ teaspoon red pepper flakes
½ teaspoon kosher salt

AVOCADO CREMA:

3 tablespoons avocado oil
3 cloves garlic, peeled
1 medium avocado, seed removed and flesh scooped out
½ c. cilantro
1 jalapeño, seeds removed
½ cup plain Greek yoghurt
3 tablespoons water
½ teaspoon kosher salt
2 limes, juiced (3 tablespoons)

TACO ELEMENTS/GARNISH:

1 c. shredded purple cabbage
1 c. shredded green cabbage
8-10 small flour or corn tortillas, lightly toasted
Lime Wedges
Fresh Cilantro

HOW TO MAKE SPICY SHRIMP TACOS WITH AVOCADO CREMA

Step 1: Mix the shrimp marinate ingredients in a small bowl until well incorporated. Now, add the prepared shrimp and toss to coat with the marinade. Let the shrimps sit in the fridge to marinate for a maximum of 30 minutes.

Step 2: Meanwhile, add the avocado crema ingredients to a food processor. Blend the ingredients until you have a smooth mixture. You can add a tbsp of water of the consistency of turned out too thick, then set it aside.

Step 3: Shred the cabbages using a mandoline or knife and place them in a small bowl. Add a couple of spoons of the avocado crema to the cabbages in the bowl and toss to combine. Setting the remaining aside to drizzle over the tacos in the final stage.

Step 4: Into a skillet, lay the shrimp flat without touching for an even cooking. Cook for about 4 to 6 minutes over medium-high heat, depending on the size of the shrimps. Halfway through cooking, flip the shrimp. Alternately, you can also skewer the shrimp and grill.

Step 5: To assemble the tacos, first add a couple of spoons of the cabbage slaw to a tortilla. Top with several shrimp, then drizzle with avocado crema. Lastly, garnish the taco with some fresh cilantro. Enjoy with some lime wedges on the side.

NOTES:

TO PREPARE THE SHRIMP:

1. If using whole shrimp, get rid of the head first, then the legs before proceeding to peel the outer shell off.

2. Use a deveined shrimp. Either you ask the seafood counter to do it for you or you can simply do it yourself. To remove the deveined, start by cutting a shallow slit in the back at the back of the shrimp where you can see the dark line, then lift it out using a pairing knife.

3. To remove the tail, do it by pinching at the back. This will ensure you o not break off any tail meat.

TO MARINATE THE SHRIMP:

I would not suggest marinating the shrimp for more than thirty minutes as we are using a citrus marinade that will start to break down the proteins which will affect the texture of the shrimp.

IS MY SHRIMP COOKED?

Note that the shrimp cooks fast. It will turn transparent to opaque and will have a “c” shape when cooked.

AVOCADO CREMA DRIZZLE:

Either spoon the crema drizzle or place it in a piping bag to squeeze. To do this, grab a Ziploc bag, spoon the avocado crema in it, then seal the bag. To one corner, push the crema, then make a small snip on one corner of the bag.

NUTRITION FACTS:

YIELD: 6, SERVING SIZE: 1
Amount Per Serving: CALORIES: 950 | TOTAL FAT: 9g | SATURATED FAT: 1g | TRANS FAT: 0g | UNSATURATED FAT: 6g | CHOLESTEROL: 161mg | SODIUM: 935mg | CARBOHYDRATES: 173g | FIBER: 10g | SUGAR: 4g | PROTEIN: 43g

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Prep Time: 30 mins | Cook Time: 40 mins | Servings: 6

This is another delicious side dish perfect to serve alongside anything! You can easily make this either on a stovetop or slow cooker. This simple side has the most raved combination of sausage kielbasa with baby creamer potatoes and green beans. This fantastic side is one of my favourite and go-to for years now and years to come!

Ingredients

1 1/2 pounds sausage kielbasa or smoked sausage, sliced 1/4-inch thick
2 pounds baby creamer potatoes, washed, sliced in half
2 15-ounces cans of green beans, drained
1/8 c. vegetable oil
1/4 c. butter
1 c. onions, chopped
3 cloves garlic, minced
1 teaspoon Slap Ya Mama® seasoning
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon red pepper flakes
1/4 c. water

How to make Sausage Green Bean Potato Casserole

Step 1: Prepare the oven. Preheat it to 400 degrees. Using a nonstick spray, grease a 9 x 13-inch baking dish.

Step 2: Wash, then cut the creamer potatoes in half. To a sealable gallon size baggie, place the pieces. Add the oil along with the seasonings, pepper, and red pepper flakes. Shake the baggie to coat the pieces of potatoes.

Step 3: Cook the sausage in a large frying pan with water and cook over medium-high heat until browned and most of the water has evaporated. When done, take the sausage from the pan and cool. Add the sausage to the baggie once it cooled.

Step 4: In a frying pan, melt the butter. Add the onions and garlic to the melted butter and cook until transparent. When done, allow the onions and garlic for a couple of minutes. Add them to the baggie once cool enough and shake to mix.

Step 5: To the baggie, add the green beans and shake to mix. Into the prepared baking dish, empty the contents of the baggie. Tent with foil and put in the oven to bake for about 40 minutes or until the potatoes are soft.

Step 6: When done, remove the dish carefully from the oven and serve. Enjoy!

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Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins

This Philly Cheesesteak Stromboli is one of my family’s fave rotations. It’s incredibly easy to pull off using simple ingredients. Flavorful and perfect for an easy, quick, and on-the-go meal.

Ingredients

1 (13.8 ounces) can refrigerated pizza dough
1 pound ground beef
2 cloves garlic, minced
½ onion, chopped
1 green bell pepper, chopped
1 teaspoon Italian seasoning
1 (8 ounces) bottle Parmesan-peppercorn dressing, divided
1 (8 ounces) pkg shredded mozzarella cheese
½ teaspoon salt
1 teaspoon pepper

For the Side Dish:

2 apples, chopped (preferably a sweet, crisp variety)
1 (12 ounces) pkg classic salad
½ c. balsamic vinaigrette
¼ c. grated Parmesan cheese

How to make Philly Cheesesteak Stromboli

Step 1: Prepare the oven. Preheat it to 425 degrees F.

Step 2: In a large skillet, cook the beef, onion, bell pepper, and garlic over medium heat until the beef is crumbly and browned. When done, drain the excess grease and place the beef mixture back to the skillet. Add the Italian seasoning, salt, and pepper. Stir until incorporated.

Step 3: On a large greased rimmed baking sheet, unroll the dough and press into a large triangle, then sprinkle with a cup of cheese. On the dough, add the beef mixture, leaving about an inch space on every side. Sprinkle the beef mixture with a cup of cheese and drizzle with the 1/4 cup dressing.

Step 4: Roll the dough beginning at one long side, then pinch the ends to seal. Place on the baking sheet seam-side-down. On the dough, make some slits with 1-inch intervals. Place the baking sheet in the preheated oven and bake the stromboli for about 20 to 25 minutes or until deep golden brown. When done, remove from the oven and allow it to rest for at least 10 minutes before slicing.

Step 5: Serve the Philly Cheesesteak Stromboli with the rest of the dressing for dipping and with a simple side salad.

Side Dish: In a big bowl, place all the side dish ingredients and toss.

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PREP TIME: 15 MINS | COOK TIME: 25 MINS | TOTAL TIME: 40 MINS | YIELD: 24 to 48

This is an easy and quick recipe that will blow your brains! Taquitos filled with jalapenos, bacon, and melty cheese. You can even make this ahead and freeze until ready to serve. It’s a must-game day food and absolutely for keeps!

INGREDIENTS

cooking spray
24-48 6-inches small flour tortilla or corn tortillas
3-6 jalapeños, diced (more for spicy, less for mild)
16 oz. lean ground beef (about 88%)
1 c. bacon crumbles (1 pound cooked and diced)
1 tsp onion powder
1 tsp ground cumin
1 tsp kosher salt, plus more for sprinkling
1 tbsp New Mexico chilli powder
1/2 tsp garlic powder
4 c. shredded Colby Jack cheese
8 oz. cream cheese, softened

HOW TO MAKE JALAPENO POPPER TAQUITOS

Step 1: Prepare the oven. Preheat it to 425 degrees F. Using aluminium foil, line 2 baking sheets, then lightly grease with cooking spray. Set aside.

Step 2: Cook the ground beef and jalapenos in a large 10-inch skillet over medium-high heat until completely cooked, breaking the meat up using a spatula as it cooks. Now, add the All seasonings along with a cup of water. Stir, then put the lid on. Set to cook for 10 minutes. Uncover and continue to cook until the water has evaporated. When done, remove from the heat, then stir the bacon.

Step 3: In the meantime, add the cream cheese to a large bowl and set it aside. Then, add the cooked beef mixture and mix well until combined. Now, add the cheese and stir until well combined.

Step 4: Lay 4 tortillas at a time. To the lower 1/3 of the tortilla, add 1 to 2 tbsp of the mixture, then tightly roll each tortilla without tearing it. On the prepared baking sheet, place the taquitos seam-side down. Do the same until the baking sheet is full. Remember to be very careful and not let the taquitos touch.

Step 5: With cooking spray, spray the taquitos, then sprinkle with salt. Place in the preheated oven and bake for about 15 to 20 minutes until the tortillas are crisp and the ends start to brown.

NOTES:

1. You can make about 48 taquitos with this recipe, filling each tortilla with a tbsp of the mixture. If using corn tortillas, more than a tbsp will cause it to separate. But if using flour tortillas, you can add 2 tbsp of the mixture.

2. For best results, use fresh tortillas. You can microwave it a couple at a time for approximately 20 seconds with a wet paper towel on top to make the tortillas pliable.

3. To the inside end of the taquitos, add a dab of jalapeno popper mixture, then gently press down to seal the unrolling taquitos.

4. You can freeze these taquitos for later, just prep this as instructed. DO NOT BAKE juts put the baking pan in the freezer. Let the taquitos freeze solid before transferring them into a resealable freezer bag. Now, store the taquitos in the freezer until ready to use (up to 6 months).

5. When ready to serve, bake the frozen taquitos in a preheated 425 degrees F oven for about 20 minutes or until crisp and the ends are starting to brown.

6. I suggest using New Mexico Chile Powder. You’ll find it in the international aisle in bulk bags or on Amazon. This powder has a deep dark reddish-brown colour with an earthy, sweet flavour and subtle spicy heat. If not available, you can use Ancho Chili Powder instead.

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Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 6

Oven-baked potato is a simple dish with crispy potatoes that’s tender and fluffy inside. To make this easy recipe, all you need are potatoes, olive oil, and sea salt. For the toppings and dressings, you can use any of your favourites like cheddar cheese, bacon bits (my fave, yum!), sour cream, or green onion. Serve these impressive oven-baked potatoes with chicken or beef meals. Do not be shy and pile these potatoes high with any toppings you preferred!

If you still have trouble making the perfect potatoes, this recipe is a must and for keeps! You will not be able to resist the crispy perfection of this potato and its fluffiness.

Ingredients

5-6 large Russet potatoes
1/3 c. olive oil
1 1/2 tbsp sea salt or kosher salt
black pepper (to taste)

Topping:

1/3 c. Shredded cheddar cheese
1 tablespoon bacon bits
1 tablespoon Sour cream
Fresh green onion

How to make Oven Baked Potatoes

Step 1: Prepare the oven. Preheat it to 425 degrees F.

Step 2: Wash, then dry the potatoes. Using a fork, pierce the potatoes a couple of times (about 4 to 6 times) depending on the size of the potato. On the entire potatoes, rub the olive oil. Alternately, you can use a brush to do this. Now, sprinkle the potatoes with some sea salt.

Step 3: On a baking sheet, place the potatoes. Bake them in the preheated oven for approximately 45 to 50 minutes. Take note that the cooking time varies depending on the size of the potatoes. Adjust the cooking time accordingly (additional 5 to 10 minutes if using extra-large potatoes). Once the potato is poked with a fork the inside should be tender. Turn the potatoes once or twice while baking.

Step 4: When done, remove the potatoes from the oven and serve right away with your preferred toppings and dressings like ranch, blue cheese, or sour cream. Enjoy!

Nutrition Facts:

Calories: 246kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1753mg | Potassium: 740mg | Fiber: 2g | Sugar: 1g | Vitamin C: 10.1mg | Calcium: 23mg | Iron: 1.6mg

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Prep Time: 5 mins | Cook Time: 8 hrs | Total Time: 8 hrs 5 mins | Servings: 10 – 12

This is one of my go-to family meals. Melt-in-your-mouth Slow Cooker Pulled Pork with a tangy, sweet, and a bit spicy homemade barbecue sauce. Always a hit and super irresistible!

Ingredients

1 onion diced
3-4 pounds boneless pork shoulder roast (pork butt) or pork loin
1 tablespoon chilli powder
2 teaspoons garlic powder
2 tablespoons paprika
1 tablespoon onion powder
¼ c. honey or brown sugar
1 8-oz. can tomato sauce
1 c. apple juice or chicken stock or beer
¼ c. apple cider vinegar or red wine vinegar
2 teaspoons salt
2 teaspoons pepper

How to make Slow Cooker Pulled Pork

Step 1: Place the salt, paprika, garlic powder, onion powder, pepper, and chilli powder in a small bowl. Mix until well combined.

Step 2: Take the pork roast from the packaging, then at them dry using a paper towel and rub with the spice mixture on all sides.

Step 3: On the bottom of the slow cooker, lay the diced onion out. On top, place the seasoned pork. Pour the combined juice, vinegar, honey, and tomato sauce over the pork loin. Put the lid on and set to cook for 8 to 10 hours on low.

Step 4: Once the time is up, remove the pork roast from the slow cooker and transfer it into a large bowl. Using 2 forks or a kitchen mixer, shred the pork loin.

Step 5: Over a large bowl, strain the cooking sauce to remove the onions. To strain the accumulated fat off before pouring the liquid over the pork, freeze the liquid first for at least 5 to 10 minutes. Remove from the freezer, then simply scoop the solidified grease off the liquid before thickening.

Step 6: To thicken the barbecue sauce, set the slow cooker to high for at least 30 minutes. Then, place the meat back to the slow cooker and stir to coat with the juices. When ready to serve, enjoy on a bun with or without coleslaw or in a lettuce wrap or pizza.

Notes:

1. For this recipe, it is best to use pork butt (or the others refer to it as pork shoulder roast or a pork loin). It guarantees a tender, packed with flavour pulled pork. If desired, you can substitute pork butt with pork loin but take note that it won’t be as tender, but it is less greasy and still tasty.

2. I prefer to use apple juice as it adds just the right amount of sweetness to the pulled pork. But you can use beer or stock instead.

3. You can replace the apple cider vinegar with red wine vinegar.

4. For any leftovers, store them in the fridge for up to 4 days or freezer for up to 3 months.

Nutrition Facts:

Calories: 206kcal | Carbohydrates: 6g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 548mg | Potassium: 616mg | Fiber: 1g | Sugar: 3g | Vitamin A: 905IU | Vitamin C: 1.2mg | Calcium: 21mg | Iron: 1.3mg

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If you are looking for a simple yet impressive bite-sized snack to serve on your next tailgating or party, this Hot Turkey and Cheese Party Rolls recipe is going to be your new best buddy! Made with only seven simple ingredients and ready in no time, this crazy delicious, protein-packed appetizer is always a hit!

These party rolls are not only a perfect appetizer but also an excellent easy family dinner that is kid-friendly and family-approved. This is one of my favourite and go-to whenever I need something fast, easy, and tasty. Pretty simple anyone can pull this together!

The holiday season is fast approaching, and I am excited to list my menu for this year. But first, Halloween! Halloween is not complete without candies, good food, good company, and these party rolls!

INGREDIENTS

12-16 Slices of Turkey (Deli Sliced)
1 8-ounces Tube of Crescent Roll Dough
1 Stick of Butter Melted (½ c.)
12 Slices of Colby Jack Cheese
1 teaspoon Poppy Seed
¼ teaspoon Garlic Powder
2 tablespoons Chopped Parsley

How to make Hot Turkey and Cheese Party Rolls

Step 1: Into 4 rectangle shapes, roll out the crescent dough, then press the diagonal seam together.

Step 2: Put 3 to 4 slices of turkey and cheese on each rectangle.

Step 3: From the short side, roll each triangle to the next short side, then gently press the seam.

Step 4: Into 3 pieces, slice each roll to make 12 rolls.

Step 5: Using cooking spray, grease a 9 x13-inch baking dish. Put the rolls into the pan.

Step 6: Add the butter, garlic powder, and parsley to a small bowl. Over the crescent roll, brush the mixture and sprinkle with poppy seed. Place in a 350 degrees oven and bake for about 12 to 15 minutes until the rolls are just beginning to brown.

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