Who needs a bun? Our Sizzlin’ Cheddar Smokie, served on our Corn Tortilla with cilantro guacamole, and grilled corn, has a fresh, citrusy and spicy taste.

Ingredients

• 1 pkg Grimm’s Sizzlin’ Cheddar Smokies
• 1/3 cup Feta Cheese
• 6 Grimm’s Corn Tortillas
• 1 cup grilled corn
• salsa
• 4-6 jalapeños, chopped
• cilantro guacamole
• chipotle mayo
• 6 lime wedges

Preparation

1. Grill the Cheddar Smokies to perfection.
2. Place the grilled smokie on the corn tortilla. Top it with feta cheese, grilled corn, jalapeños, salsa, cilantro guacamole, chipotle mayo, then squeeze fresh lime juice.
3. Fold the corn tortilla together slightly and enjoy!

Executive Chef Josh Gale is back with his second #OwnTheGrill recipe featuring our Cheddar with Bacon Sizzlin’ Smokie and homemade hummus.

Ingredients

Preparation

1. For the hummus, add all ingredients to a blender or food processor and blend until smooth. 
2. For the tapenade, finely chop the olives and mix with olive oil and olive brine. 
3. For the skewers, chop Grimm’s Sizzlin’ Cheddar Bacon Smokies into cubes, slide cubed Smokies onto skewers, alternating with cherry tomatoes. Brush with olive oil and grill over high heat for 2-3 minutes per side. 
4. To assemble, spread hummus on a plate and place the grilled skewers on top. Spoon the olive tapenade over the skewers and finish with fresh herbs. 

This recipe is a true Canadian feast. Featuring a maple glazed sweet potato, our Double Smoked Side Bacon, and cheese curds on top of our naturally smoked Sizzlin’ Wiener.

Ingredients

Preparation

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Wash sweet potatoes and dice into 1/2 inch size cubes. You can leave the peel on, or peel your potatoes if you prefer.
2. In a large bowl, toss the sweet potato cubes with olive oil and smoked paprika until evenly coated. Spread the sweet potatoes on the lined baking sheet, so they are not touching.
3. Roast the sweet potatoes for approximately 35 minutes, stirring every 10 minutes or so, until done. They should be crispy on the outside, but soft on the inside.
4. While the sweet potatoes are in the oven, fry the Double Smoked Side Bacon in a pan and grill the wieners.
5. After pulling the sweet potatoes from the oven, glaze with maple syrup, and season with salt and pepper to taste.
6. Assemble the wieners with roasted sweet potatoes, bacon, cheese curds, and garnish with kale. Serve with drizzled honey mustard on top.

#OwnTheGrill continues with MasterChef Canada Finalist Chanelle Saks bringing us this delicious low carb recipe featuring our Bratwurst Sausage.

Ingredients

• 2 pkgs Grimm’s Bratwurst Sausage
• 3 heads radicchio, sliced into 3
• 1 large onion, sliced into 3
• 3 tbsp olive oil, divided
• 2 tbsp balsamic glaze
• 2 cups arugula
• salt and pepper to taste
• 6 metal skewers
  if using wood skewers, soak in water overnight to prevent from burning

Preparation

1. Preheat a grill to medium high heat. Using two skewers, carefully arrange the bratwurst in a parallel arrangement. Slice onion and radicchio heads into 3 and carefully arrange on skewers and drizzle with 1.5 tbsp olive oil.
2. Transfer all the skewers to the grill, cooking and turning 2-3 times. Cook onions and radicchio for about 10 minutes or until softened and charred then remove from the grill. Continue cooking bratwurst for about 20 minutes, or until cooked through.
3. On a serving dish, arrange the arugula, radicchio, and onions. Drizzle with remaining olive oil, balsamic glaze and season with salt and pepper.
   Top with bratwurst and enjoy!

The delicious recipes keep coming in our #OwnTheGrill series.
Pepperoni Pizza with Basil & Honey is as good as it sounds. Grill (or bake) this recipe from sweetsugarbean and enter summer BBQ heaven.

Ingredients

Preparation

Dough

1. In the bowl of a stand mixer fitted with a dough hook, stir the yeast into the warm water until dissolved. It should get foamy (about 5 minutes). If it doesn’t, throw out the yeast and buy some new stuff.
2. Add both flours, cool water, olive oil, honey and salt to the bowl. Knead with the dough hook on medium-low speed for 5-6 minutes, until the dough is smooth and elastic. If you don’t have a stand mixer, you can knead it the old fashioned way for about 7 minutes.
3. Place the dough in a large greased bowl and cover with a clean tea towel. Let rise for about 50-60 minutes, or until the dough has doubled in size.
4. Punch down the dough and divide into 3 portions. Use 1 portion for this recipe. Wrap the other two in plastic wrap and place in a Ziploc bag. Freeze for up to 3 months. To use, just thaw in the fridge for 8-12 hours before you want to use it. Let rise until doubled in size, then punch down and roll out.

Pizza

1. Use a pizza stone on a heated grill or preheat the oven to 450°F. Grease a large baking sheet with canola oil. I used about 4 tbsp You really want it greasy!
2. On a lightly floured surface, roll the pizza dough out into a large, thin oval (about 11×14 inches).
3. Transfer the dough onto the baking sheet. Remember, it’s pizza, so doesn’t have to be perfect.
4. Spread the dough with the pizza sauce, and dollop with pesto, leaving a 1 inch border. Top with the shredded mozzarella, pepperoni, jalapeño slices and torn mozzarella/bocconcini. Bake for 15-20 minutes, until the cheese and crust are golden brown.
5. Remove from the oven and let stand for about 5 minutes before slicing. Scatter with fresh basil leaves and drizzle with honey. Makes about 8 large slices.

The sweetness and creaminess of the pineapple and avocado, balance the spicy flavour from our Sizzlin’ Jalapeño and Mozzarella Smokies.

Ingredients

Preparation

Pico de Gallo Salsa

1. Mix together the ingredients and set in refrigerator.

Smokies

1. Heat the grill and wrap slices of double smoked side bacon around each smokie.
2. Dice the pineapple and avocado into bite-size chunks and slice the jalapeños.
3. Grill the bacon-wrapped jalapeño and mozzarella smokies until the bacon is crisp and cooked.
4. Using a grill pan or aluminum foil wrap, grill the jalapeños. 
5. Place the bacon-wrapped smokie on a bun and top it with sour cream, pineapple, avocado, pico de gallo salsa, and grilled jalapeños. Enjoy!

These Tex Mex Burritos, created by Winnipeg’s own Ashley Hart from hereforthefoodie are loaded with egg, pico de gallo, veggies, cheese, and our Breakfast Sausage. Make ahead and have breakfast all week!

Ingredients

Preparation

Pico de Gallo Salsa

1. Mix together the ingredients and set in refrigerator.

Burritos

1. Using a large saucepan or grill pan, brown breakfast sausages at medium heat and chop into bite-size pieces, and set aside.
2. Add your pico de gallo salsa with corn, mushrooms, and spinach to pan and cook for 1-2 minutes.
3. Reduce heat to low-medium temperature, pour in the egg mixture, and add breakfast sausages back into the pan once cooked.
4. Lay tortillas out flat, scoop the mixture on, top with cheese and hot sauce. Roll up to create a burrito and place on the warm pan to seal the edges 1-2 min.
5. Serve immediately or wrap and freeze for meal prep breakfasts for the week.

Our Belgian Beer and Smoked Gouda Bavarian Smokie is loaded with sour cream, grainy mustard, sauerkraut, caramelized onions, pickled beets and of course, a pierogi!

Ingredients

Preparation

1. Slice the onions in half, from tip to root, and then cut lengthwise. Tip: if you don’t cut through the root end, it will help hold the onion together as you slice it.
2. Heat the olive oil on medium, using a thick aluminum bottom sauté pan that evenly distributes heat. Spread onion slices on the pan and let cook for 30-60 minutes. Stir occasionally and reduce the heat to medium-low if necessary, to prevent onions from burning.
3. Add additional olive oil if the onions begin to dry out or burn. It’s essential to leave them alone long enough to brown, but not so long that they burn. Continue to cook and stir until the onions are a rich, caramelized colour.
4. While you are cooking the onions, bring a large pot of water to a boil, then add pierogies to the pot. Cook for 4-5 minutes, until pierogies float to the top, then remove from heat and drain.
5. Place smokies in a large, oiled grill pan to cook. Once the smokies begin to brown, add the drained pierogies and sauté over high heat until both the smokies and pierogies are cooked and golden in colour.
6. Spread the grainy mustard, then place the smokie and caramelized onions on the bun. For a dramatic and tasty smokie, top with sauerkraut, sliced pierogi pieces, sour cream, green onions, and pickled beets. Season with salt and pepper to taste.

Saskatoon food writer and culinary enthusiast, Renee Kohlman of sweetsugarbean, created this Vietnamese classic inspired recipe with our All Beef Sizzlin’ Smokies, loads of fresh ingredients and jalapeños for an added kick.

Ingredients

Preparation

Pickled Carrots

1. Combine the rice vinegar, sugar, salt, and 1/2 cup water in a small saucepan and bring to a boil while stirring often. Once sugar has dissolved, remove from heat, add the ginger, cover and set aside to let the flavours infuse.
2. Pack the matchstick carrots into a 1 pint (500 mL) jar, pour the brine over and seal. Allow the carrots to cool completely at room temperature before refrigerating. Ideally, let the carrots pickle for about 24 hours before eating, but if you can’t wait that long, an hour or two is fine.

Sriracha Mayo

1. Stir together all the ingredients for the sriracha mayonnaise and set aside.

Banh Mi

1. Grill the smokies on a preheated grill.
2. Spread the sriracha mayonnaise on both sides of the bun, then add the cucumber, radishes, pickled carrots, jalapeños. Top with the grilled smokie and garnish with cilantro.

These cheesy, gooey, delicious pizza roll-ups were created by Winnipeg Blogger Ashley Hart of hereforthefoodie.

Ingredients

• Grimm’s Dry Pizza Pepperoni Toppers
• 1 Grimm’s Whole Grain Tortilla 
• 1 tbsp marinara or salsa
• choice of pizza toppings (mushroom, red onion, green onion, chopped ham)
• 1/3 cup low-fat cheese.

Preparation

1. Top wrap with all toppings.
2.  Roll.
3. Bake at 375°F for 10-15 minutes, until all the cheese has melted.
4.  Enjoy! 

This salad is bursting with fragrant spices and a sweet and citrusy finish, great for lunch, a light dinner or delicious inside of a wrap.

Ingredients

Preparation

1. Heat a large non-stick skillet over medium high heat and add 1/3 cup of canola oil. Add the cubed eggplant, and 1 tsp kosher salt. Cook the eggplant until nicely browned, (about 7 minutes). Remove from the pan and set aside in a bowl. 
2. Add the rest of the canola oil to the pan and add the jalapeño, chickpeas, 1 tsp kosher salt, and sauté for 4 minutes.  Remove from the pan and add to the bowl.
3. In a separate bowl, whisk together all ingredients for the dressing. Add the Grimm’s Old Fashioned Ham, grape tomatoes, cilantro, and mint to the eggplant and chickpeas. Combine all of the ingredients with the dressing and mix well.
4. Top with crumbled feta and serve warm or at room temperature.

Ingredients

Preparation

Blackened Tilapia Tacos

1. Preheat the oven to 350°F and wrap 3 stacks of 4 tortillas in aluminum foil. Place in preheated oven for 15-20 minutes, until warm.
2. Mix herbs together and rub into both sides of each fillet.
3. In a cast iron pan, heat grapeseed oil over medium high heat.
4. As soon as it starts to smoke, add the fillets and blacken each side for approximately 4 minutes, until the outside is blackened and the inside is flaky.
5. Break up the tilapia fillets into 2-3 inch pieces and serve immediately in warmed tortillas with Creamy Coleslaw & Fresh Salsa (recipes below)

Creamy Classic Coleslaw

1. Combine all ingredients (except cabbage) and mix well.
2. Once well combined, add in the cabbage and stir mix until fully combined.
3. Refrigerate for at least 30 minutes prior to serving.

Fresh Pico de Gallo Salsa

1. Mix all ingredients and refrigerate for at least 30 minutes prior to serving. 

Vegetarian Halloumi with Charred Pepper & Onion Tacos

1. Preheat the oven to 350°F and wrap 3 stacks of 4 tortillas in aluminum foil. Place in preheated oven for 15-20 minutes, until warm.
2. Preheat a grill to medium high heat.
3. Toss peppers and onions with 2 tbsp of grapeseed oil and salt and pepper, and place in aluminum pan or foil.
4. Place pan on the preheated BBQ and cook for about 10-15 minutes, until slightly charred and cooked through.
5. In a non-stick pan, heat 1 tbsp grapeseed oil to medium high heat.
6. Slice halloumi into slabs of about 1/4 to 1/2 inches thick.
7. Place slices into the heated pan and grill for about 3 minutes each side, until the outside is browned and inside warm and soft. Serve hot.

Guacamole

1. Combine all ingredients and enjoy immediately! 
   
   Tip from Chanelle: I like my guacamole cold, so I often place my ripe avocados in the fridge in the morning prior to making guac so I can enjoy cold & fresh guacamole in the evening!