Bacon-wrapped pineapple

Two of my favourite things together at last.


I had these treats while on vacation in the Okanagan this summer. My dear and amazingly talented friend, Allison, cooked them up for us one night before supper. Yesterday I wanted to make a quick and easy appetizer so I wrapped these up and they were a big hit.

1 pkg of bacon
Some pineapple (I bought two 500 g containers of pineapple slices as there were none ripe)
About 1/2 cup of brown sugar (or more, I probably used more)

Set oven to 350.

Cut the package of bacon in half so that you have half slices to work with. Dredge the bacon, one at a time, in the brown sugar. Place a small piece of pineapple on the bacon. Roll the bacon around the pineapple and fasten with a toothpick. I cooked them on cookie sheets with parchment paper to lessen the mess.

Bake in the oven at 350 for about 10-15 minutes. It depends on how crispy you like your bacon.

The spice rub to end all other spice rubs

Oh my god. This is amazing. I went to visit my uncle Andrew and aunt Carolyn last week on the West Coast and they treated me to barbecued ribs with this amazing homemade rub. It's official title is "Couzan Billy's" rub and a quick google search gave me a few different variations. I don't know who Couzan Billy is, but thumbs up dude.

This has also been successful on chicken thighs and I can't wait to try it on salmon on the grill.

4 tsp paprika
3 tsp Kosher salt
2 tsp black pepper, roughly ground
1 1/2 tsp basil, dried
1 1/2 tsp garlic powder
1 tsp onion powder
1 tsp oregano, dried
1 tsp cayenne
1 tsp white pepper (I didn't have any so I just threw in more regular stuff)
1 tsp thyme, dried

In a mortar and pestle, grind the basil, oregano and thyme. Add to the rest of the ingredients. Thoroughly mix and bottle.

Maple buttermilk grilled chicken

So these were delicious. I made them with boneless, skinless chicken thighs but I'd like to try it with some chicken on the bone next time like drumsticks. The cinnamon is subtle but delicious.

Serves 2 (the original recipe serves 10 which is nuts so I paired it down)

1/3 cup buttermilk (To make 1 cup of buttermilk, take a cup of milk. Add a Tbsp of lemon juice. Let it sit in the fridge for 10 minutes and you have a good substitute)
1 green onion chopped
1 clove garlic chopped
1/8 tsp pepper
1/8 tsp cinnamon
1/8 tsp crushed hot pepper flakes
6 chicken thighs boneless or 2 chicken breasts (The original recipe called for bone-in, skin-on but this is probably healthier)
1/8 tsp salt
1 Tbsp maple syrup (or more...yurm)

In a bowl, combine the buttermilk, green onion, garlic, pepper, cinnamon, and hot pepper flakes. Add chicken, turning to coat. Refrigerate and let marinate for 2 hours or upwards of 24 hours.

Remove chicken from marinade and discard marinade. Sprinkle with salt (I skipped this step). Place on greased grill over medium heat. Grill until internal thermometer registers at 165 F. The original recipe for boned chicken says this takes about 35 minutes. My boneless thighs took probably 20.

Grill, brushing with maple syrup, until glossy and coated, about an additional 5 minutes.

Courtesy of Canadian Living with some adjustments

Quinoa Salad with Dill and Feta

Well I'm trying zucchini again. I've made the other quinoa salad that posted about a dozen times this summer and needed something new. So I tried this recipe the other night. I might try less dill next time but it was a great new way to eat my new favourite weird hippy seed thing.

Serves 4-6 although Canadian Living says it serves 2 which I think is nuts. Unless it's two horses. Then that makes sense.

1 cup cooked quinoa (I recommend adding a bit of chicken stock when you cook quinoa.)
2 Tbsp olive oil
1 Tbsp red wine vinegar
1 pinch salt and pepper
1 zucchini shredded (I grated it)
1 carrot shredded (see above)
1/4 cup chopped fresh dill
1/4 cup crumbled feta cheese

In a bowl, whisk together olive oil, vinegar, salt and pepper. Add the quinoa, zucchini, carrot, dill and feta. Toss and enjoy!

Courtesy of Canadian Living