This is the perfect weeknight family meal as it allows everyone to assemble their own fajita just the way they like it. Boneless, skinless chicken thighs cook up nice and juicy under the broiler, but feel free to substitute butterflied chicken breasts if you prefer.
Make up a double batch of the maple chipotle sauce and use leftovers to brush on baked tofu or tempeh, drizzle over seared fish, or toss into sautéed vegetables.
In small bowl, whisk together paprika, sugar, 1/4 tsp (1 mL) salt, 1 tsp (5 mL) mustard powder, 1 tsp (5 mL) garlic powder, chipotle chili powder, and black pepper. Rub seasoning mixture evenly all over chicken before transferring to airtight container, covering and refrigerating for at least 30 minutes and up to 2 hours.
Meanwhile, in small saucepan, stir together tomato paste, maple syrup, chipotle chili pepper, Worcestershire sauce, and remaining 1/2 tsp (2 mL) mustard powder and 1/2 tsp (2 mL) garlic powder. Bring to a boil over high heat before reducing heat to low and simmering mixture, uncovered, and stirring occasionally, for 5 minutes. Remove from heat, stir in lime juice, and set aside.
When ready to make fajitas, preheat broiler.
In large frying pan, warm grapeseed oil over medium high heat. Add onion and remaining 1/4 tsp (1 mL) salt. Sauteu0301 until tender, about 3 minutes, before adding bell pepper slices. Continue to sauteu0301 until peppers are crisp tender, about another 3 minutes. Set vegetables aside, but keep warm.
Place chicken on lightly oiled rimmed baking tray and broil for 3 minutes. Flip and continue to broil for another 3 minutes. Brush chicken with sauce, and broil until sauce is starting to caramelize, about 1 minute. Flip chicken over; brush other side with remaining sauce and broil again until sauce starts to caramelize, about 1 more minute, or until juices run clear when tested with a knife. Transfer chicken to cutting board and cut into strips.
To serve, place peppers and onions on serving platter. Top with sliced maple chipotle chicken. Serve alongside tortillas, chopped tomato, cilantro, chopped avocado, and lime wedges for diners to assemble their own fajitas.
This recipe is part of the Spring's Sweet Amber Elixir collection.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.