Celebrate your love for all things brunch with this Classic Eggs Benny! Add Grimm’s Back Bacon rounds to an English muffin, poached egg, and prepackaged Hollandaise sauce to create a delicious and decadent dish to spoil mom on Mother’s Day. Made from the heart and so easy to prepare, mom is sure to love it.

Ingredients

For 1 Eggs Benny:

• 2 slices of Grimm’s Back Bacon
• 2 eggs
• 1 tbsp vinegar
• 1 English muffin, cut in half
• Hollandaise sauce (store-bought or homemade)
• Chives for garnish

Preparation

1. Preheat a skillet over medium-high heat and fry the Grimm’s Back Bacon on each side for about 3-5 minutes. Meanwhile, bring a large pot of water to a gentle boil over medium heat. Crack two eggs and place each one into a small bowl and set aside.
2. To poach the eggs, once boiling, pour in the vinegar and create a whirlpool by using a spoon and making a circle in the water. Gently place the cracked eggs, one at a time, into the whirlpool and create another circle so that the egg white attaches to the yellow. For a soft poached egg, cook in the water for about 3 minutes. Using a slotted spoon, remove from the water and place on a plate with paper towel to absorb the excess water. Repeat for the second egg.
3. Meanwhile, toast the English muffin and make hollandaise sauce according to package directions.
4. Place the back bacon and egg on the English muffin and drizzle with hollandaise. Top with chives and enjoy!

Gather your family around the table for this delicious recipe by Michael Varga, @Vargacooks. It’s a winter-inspired meal bringing together the rich flavour of our Double-Smoked Ukrainian Sausage with everything you love about Pierogi’s: the caramelized onions, melted cheese, and of course, sour cream. It’s a comfort meal that will warm your belly and your heart. Enjoy.

Ingredients

• 1 x Grimm’s Double Smoked Ukrainian Sausage Ring
• 16 Pierogis of choice
• Sour cream
• Your favourite cheese, enough to cover the pan
• Chives for garnish
• 2 medium-sized yellow onions
• 2-3 tbsp olive oil
• 2-3 tbsp butter
• kosher salt to taste

Preparation

1. Cook pierogi per instructions, set aside, and toss with 1-2 tbsp oil to keep from sticking.
2. Caramelize sliced onions in the cast iron on medium heat with butter and salt to taste. Stir occasionally and add a little water or stock to deglaze the pan. About 15 minutes. Remove and set aside.
3. Slice sausage into desired size and pan fry on medium-high heat with a little oil until golden brown on each side.
4. Then place onion, pan fry the pierogis until golden brown, and flip.
5. Add in onions and sausage.
6. Sprinkle the grated cheese on top and broil in the oven for a few minutes or until cheese is bubbly and golden.
7. Dollop with sour cream and chives.

Nothing says “I love you” like a heart-shaped pizza! Whether it’s for date night or a fun family activity, these pizzas spread the love. MasterChef Canada finalist, food stylist, and new mom, Chanelle Saks (@chezchanelle, chezchanelle.com) brings us this fun and tasty Valentine’s inspired Pizza recipe. 

Ingredients

Preparation

1. Preheat the oven to 425 F.
2. Divide the dough in two and roll out one half at a time into a circle. Use your hands to continue to stretch it out and then using a knife, make an outline of a heart. Using a pasta cutter or a knife, cut the outline of the heart. Repeat for the other dough half.
3. Place on a pizza stone or pan and spread with pizza sauce followed by mozzarella.
4. Using a heart-shaped cookie cutter, cut the pepperoni, pizza ham, and pizza salami into heart shapes. Arrange on pizzas along with other toppings (if desired).
5. Bake in the preheated oven for 10-12 minutes, until the crust is crispy and cheese is melted. Enjoy!

Our Grilled Sizzlin’ Jalapeño & Mozzarella Smokies are a sweet and tasty match when paired with orchard fruits from the Okanagan.

Ingredients

Preparation

1. Pre-heat grill.
2. In a small bowl mix garlic with the mayonnaise to create aioli and set aside.
3. Mix 2 tbsp of olive oil with lemon juice, season with salt and pepper, and set aside.
4. Toss nectarine with 1 tbsp of olive oil and a little salt. Now place smokies and nectarines on the grill. Char both and make sure to warm through. Lightly toast and warm hoagies on the grill.
5. Remove smokies, nectarine, and hoagies from the grill. Drizzle lime juice over nectarines and then slice about 1/4” thick. Slice the smokies length wise about ¼” thick, about 3-4 slices per smokie.
6. Now it’s time to assemble. Smear a liberal amount of aioli on the bottom of the hoagie, followed by the smokies, then the mozzarella slices, and then top with the nectarine slices. On top of the nectarines add the arugula and drizzle with the lemon vinaigrette. Finish with aioli on top of hoagie and a little salt and pepper.

The heartiness of our Original Bavarian Smokie and refreshing cucumber salad is a unique flavour combination and a quick recipe for weekday meals.

Ingredients

Preparation

1. Preheat Grill
2. In a small bowl combine yogurt, garlic, lemon juice, lemon zest, and 3 tbsp olive oil. Set aside for dressing the cucumbers.
3. Cut cucumbers in half and then slice into half-moons. Put cucumbers in a bowl with red onions, mint, and parsley. Now toss with yogurt dressing.
4. Grill Bavarian Original Smokies until hot and slightly charred on the outside. Also, warm tortillas on the grill. When tortillas are warm, brush with olive oil and dust with sumac and cumin. Fold into quarters.
5. Place the cucumber in a pile, place smokie next to the salad and finish with warmed tortilla.

This recipe with our Belgian Beer and Smoked Gouda Bavarian Smokies is a true German-inspired feast.

Ingredients

Preparation

1. Pre-heat grill and put a pot of water on that fits a strainer with large holes over the top (or a Spätzle maker if available).
2. In a small bowl combine ketchup, onion powder, curry powder, Worcestershire, 1 tsp water, and paprika. Set aside curry ketchup for serving.
3. In a large bowl mix together flour, eggs, and 2 cups water to make a loose sticky dough. Now add the chives and season with salt and pepper. Mix well together.
4. Push the spätzle dough through the strainer’s holes using a rubber spatula or a bowl scraper into the simmering water. When the spätzle floats, remove with a skimmer into a bowl and toss with a little oil. You may need to do this in batches. Now set aside the spätzle for later.
5. Place smokies onto the grill. Grill until hot with nice char marks.
6. In a non-stick pan, melt butter on medium heat until butter is foaming. Add the spätzle and let crisp in the pan. Toss and then let the other side brown as well. Add the mustard and parsley to the spätzle, toss, and season with salt and pepper.
7. Place the spätzle on a platter, place the smokies on top and serve with curry ketchup and a green salad.

Simple and delicious.This recipe, made with Grimm’s European Wieners, can be served as an appetizer or a light dish.

Ingredients

Preparation

1. Pre-heat grill.
2. In a small bowl mix lemon juice, sugar, oil, mustard, shallot, chives and parsley. Season with salt and pepper. Set aside for later.
3. Put a skewer down the middle of the wiener lengthwise. Now cut into the wiener at a 45 degree angle about ¼ inch from the end of the wiener. Make sure to cut until you hit the skewer in the middle. Now roll the wiener away from you and continue to spiral cut trying to keep you cut about ¼” width until you reach the end of the wiener. Remove the skewer and you should have a spiral cut wiener.
4. Wrap the wiener around the asparagus, making sure to stretch the wiener to expose the asparagus between the spiral cut wiener. Now it’s time to grill. Grill until wieners are warmed through, with a little char and the asparagus is tender.
5. Remove from the grill, place on a platter and drizzle with the lemon-mustard vinaigrette.

Back to school is in full swing in households across Canada. Here’s a delicious fall recipe from Michael Varga, @VargaCooks, that’s quick, easy, and fun for the whole family! Michael recommends this for those nights you’re trying to get to dance, hockey, or even doggie obedience class!

Ingredients

• 1 pack Grimm’s Chorizo Sausage 
• 1 pint baby tomatoes 
• 1 ball burrata cheese
• Fresh herbs of choice
• I like basil, Italian parsley, or thyme 
• 500 grams of your fave pasta 
• Olive oil 
• Parmesan cheese to taste 
• Salt to taste 

Preparation

1. Bring water to a boil in a medium-sized pot. Once boiling add a tbs of kosher salt and a glug of olive oil. Drop the pasta in and cook as directed to al dente.
2. While pasta is cooking, add 2 tbs of olive oil into a pan on medium-high heat. Add sausages and tomatoes into the pan. Cook for about 3 minutes on one side, flip chorizo and cook for 3 minutes more. Reduce heat and cover. Cook covered for another 7-8 minutes. Until sausage is fully cooked and tomatoes are soft but still intact. 
3. Take sausages out and slice to your desired size. Mash half the tomatoes in the pan,  leave other half of the tomatoes whole. 
4. Add Chorizo back into the pan. Mix in the cooked pasta. Then nestle in the burrata cheese making a layer on top. 
5. Using your oven-proof pan, bake in a preheated oven at 425 degrees until cheese is melted. Approximately 4-5 minutes
6. Garnish with fresh herbs, grated Parmesan, and some nice salt! 

September brings busy households and little time for food prep so we’ve pulled together 3 delicious, easy, and quick recipes to help you prepare snacks the whole family will enjoy. Change things up by using different flavours of our Pepperoni Bites available in Original, Hot, Honey & Garlic, and Turkey.

1. Taco Pepperoni Lettuce Wraps

Grimm’s pepperoni adds that extra kick of flavour to these taco lettuce wraps. Want more good news? These taco pepperoni lettuce wraps are ready to eat in about twenty minutes. Prep the turkey and pepperoni mixture on the weekend to save time for the busy week ahead.

• 5 – 7 min Preparation Time
• 15 min Cook Time
• 8 Servings

Ingredients

• 2 teaspoons avocado oil
• 1 pound ground turkey
• 8 Grimm’s Pepperoni Bites, thinly sliced (we suggest the Turkey Pepperoni Bites)
• 1-½ tablespoons taco seasoning
• 16 leaves green leaf lettuce or butter lettuce
• 16 cherry tomatoes, thinly sliced

Preparation

1. Pour avocado oil into a medium frying pan. Add ground turkey and combine.
2. Over medium heat, cook turkey for about 15 minutes or until turkey is no longer pink.
3. Add Grimm’s Pepperoni Bites to turkey. Stir to combine.
4. Stir in taco seasoning to the turkey-pepperoni mixture.
5. Pull two lettuce leaves from the bunch of lettuce. Spoon ~ ¼ cup of the turkey-pepperoni mixture into the lettuce leaves.
6. Top with cherry tomato slices and serve warm.

2. Pepperoni Grilled Cheese Bites

Grilled cheese is popular with kids of all ages. Elevate this classic sandwich with the addition of Grimm’s Pepperoni Bites. Slice into 1-inch squares for a quick after school snack.

• 5 min Preparation Time
• 6-8 min Cook Time
• 2 Servings

Ingredients

• 2 teaspoons butter
• 2 pieces whole grain bread (or gluten-free option)
• 2 ounces aged cheddar, sliced
• 1 Grimm’s original Pepperoni Bite, sliced
• 2 cherry tomatoes, sliced

Preparation

1. Preheat a large frying pan over medium heat.
2. Spread butter on one side of each slice of bread. Face buttered side of bread down on the frying pan.
3. Place sliced cheese on the unbuttered side of bread.
4. Top cheese with Grimm’s Pepperoni Bite and tomato.
5. Place the other slice of bread on top of pepperoni and tomato with the buttered side facing up.
6. Pan fry for about 3 to 4 minutes or until golden brown. Flip grilled cheese using a spatula and fry for another 3 to 4 minutes or until golden brown.
7. Slice into 1-inch squares and serve warm.

3. Grab-And-Go Pepperoni Platter

This is a quick and easy snack platter for the busy parent with hungry kids, hockey Saturdays, or as an appetizer for dinner parties.

• 10 min Preparation Time
• 0 min Cook Time
• 10-12 Servings

Ingredients

• 1 package lean turkey pepperoni bites
• 1 package Pepperoni Bites (we suggest Honey & Garlic)
• 14 ounces (3-½ cups) cheddar cheese, cubed
• 2 pound package cherry tomatoes

Preparation

Arrange pepperoni bites, cheese and tomatoes on a large plate or platter as desired. Refrigerate until ready to serve.

Fire up the grill! @VargaCooks created this brand NEW recipe to kick start our summer grilling! Try these Grilled Andouille Sausage Tacos with Pineapple Salsa and Lime Crema for all the flavours of summer. Add Grimm’s Corn Tortillas for a gluten-free meal the whole family will love.

Ingredients

Preparation

• Cook andouille sausages as directed on a preheated grill
• Cut pineapple into strips about an inch thick
• Place pineapple strips, pepper, jalapeño, and halved avocado flesh side down on the grill
• Once veggies have grill marks, flip if needed. All together grill veggies for approximately 5 minutes and remove
• Place corn tortillas on the grill until slightly softened with grill marks, remove and cover with a clean cloth until ready to use
• Pineapple Salsa: Dice pepper, jalapeño, pineapple, 1 tablespoon of red onion, and 2-3 tablespoons of cilantro then squeeze fresh lime and toss with kosher salt
• Lime Crema: In a food processor mix feta, sour cream, and Mayo. Add in lime juice and salt to taste
• Place diced sausage in a corn tortilla, top with pineapple salsa, lime crema, cilantro, and a slice of grilled avocado! Enjoy!

Spice up your grill with our NEW recipe by Josh Gale, @TheChefOutWest, Grilled Chorizo Sausage Sliders with Chimichurri and Pickled Onions. Our Chorizo Sausage is a delicious and healthy choice for your meal. Made with premium verified Canadian Pork raised without the use of antibiotics, it’s soy, gluten, and lactose-free with no MSG added.

Ingredients

Preparation

1. For the pickled onions, bring the water, vinegar, salt, and sugar to a simmer in a pot. Meanwhile, thinly slice the red onion. Pour the pickling liquid over the onions and allow to sit for at least 30 minutes and up to 3 days in the refrigerator.
2. For the chimichurri, combine ingredients in a food processor or blender and blend until smooth. If you do not have a food processor, finely chop the herbs and fold all the ingredients together in a mixing bowl.
3. For the chorizo, grill to perfection over medium heat and serve alongside toasted buns, chimichurri and pickled onions. Serve with your favorite condiments, such as grainy mustard, pepper relish and grated Manchego cheese.

What’s better than grilled Grimm’s Original Bavarian Smokies? How about tacos made with Grimm’s Original Bavarian Smokies, wrapped inside Grimm’s Wheat & Corn Tortillas, then smothered in spicy guacamole and layered with fresh corn & black bean salsa!

Ingredients

Preparation

1. Preheat grill to medium-high heat.
2. Grill the smokies over direct heat for 10-12 minutes, until nicely charred. Remove to cutting board until cooled enough to handle.
3. Turn the heat under the griddle (or large high-heat resistant skillet) onto medium.
4. As the griddle/skillet begins to warm, add the olive oil and warm for 1-2 minutes.
5. Next add the onions and the pinch of salt, stir to combine, cook slowly (adjusting heat as required) until the onions are soft, golden, and slightly browned in spots, about 8-10 minutes.
6. While the onions cook, slice the cooled smokies into thin slices on the diagonal.
7. When the onions are just about done, add the sliced smokies in with the onions, then add the chilli powder, the lime zest & juice, stir to combine. Raise the heat to medium-high and cook, stirring occasionally until the lime juice has evaporated and the smokies look moist, but crispy for 5-8 minutes.
8. Serve hot smokies immediately with warm tortillas, the corn & black bean salsa, guacamole, and all the toppings.
9. Have fun building your own tacos with any or all, of the delicious ingredients.

 









 

CORN & BLACK BEAN SALSA

Ingredients

• 1 cup corn kernels, fresh or frozen, cooked & cooled
• 1 cup black beans, rinsed & drained
• 1/4 cup jalapeños, seeds removed & diced (about 1 large jalapeño)
• 1/4 cup red onions, diced (about 1/4 of a medium-sized onion)
• 1/4 cup cilantro, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons white balsamic (or lime juice)
• 2 tablespoons olive oil

Preparation
Mix everything together in a bowl, cover, and refrigerate until ready to use.
Prep time: 15-20 minutes

SPICY GUACAMOLE

Ingredients

• 4 avocados
• 2 jalapeños (roasted, grilled, or charred – skin removed), finely diced
• 4 cloves of roasted garlic
• 3 tablespoons freshly squeezed lime juice
• 1/4 cup sweet onion, finely diced
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/4 cup cilantro leaves, chopped

Preparation
Place all ingredients into a molcajete (or bowl & fork) and mix to desired consistency
Alternatively, toss all the pre-chopped ingredients (except the avocados and cilantro) into a mini food processor and blitz. Then add the avocado & cilantro and process to desired consistency.
Place in a bowl and cover tightly, to keep from browning, until ready to serve.
Prep time: 30-40 minutes (roasting of garlic)