CTV News at 5 is helping you prepare for mealtime with some delicious dishes!
Every week we will share a recipe designed by the Sobeys team that you can try in your own kitchen. The recipes are easy to make with step-by-step instructions.
Check here every week for the latest recipe and visit Sobeys.com for the latest flyers to help you gather all the ingredients you will need.
Cilantro-Sesame Chicken Thighs with Peach Chutney
6 Chicken thighs, boneless and skinless
½ C cilantro
1 lime, juiced and zested
2 tsp chili powder (optional)
¾ C canola oil
½ C sesame seeds
3 Tbsp butter (not needed if grilling)
- In a blender, blitz cilantro, lime juice and zest, chili powder (if using) and canola oil until smooth. Season with salt.
- Marinate the chicken in the cilantro oil overnight, if possible, or just toss it in the oil to coat
- Shake the excess marinade from the chicken and coat lightly with sesame seeds.
- Cook on a well oiled grill over medium heat, being careful not to burn the sesame seeds, until the internal temperature of the chicken reaches 165F.
- If you don’t have a grill, or it’s snowing, cook in a large pan set over medium heat, using 3 Tbsp of butter. Flip the chicken often to prevent the sesame from burning.
- Serve topped with Peach Chutney (recipe to follow), and some basmati rice cooked with lemongrass (recipe not to follow; cook the rice as per the instructions on the bag, but toss in a smashed stalk of lemongrass.)
Tip: This marinade is great for pork or even shrimp!
3-4 lg unripe peaches, peeled and diced
½ C red onion, diced
1 garlic cloves, chopped
1 Tbsp ginger paste, or fresh minced ginger
1 Tbsp canola oil
½ red bell pepper, diced
1/3 – ½ C brown sugar
1 lime, zested and juiced
Mild curry powder to taste
Siracha, or other hot sauce to taste
- Gently sauté onions, garlic and ginger in oil over low heat until onions are translucent.
- Add sugar and curry powder. Increase heat to medium and cook for 5 minutes, stirring constantly.
- Add peaches, pepper, siracha and lime. Cook at a simmer until peaches are tender and most of the liquid has evaporated.
- Cool to room temperature.
- Serve with pork, chicken or seafood.
Tip: Any leftovers can be stored in the refrigerator for up to two weeks.
Herbed Turkey/Lamb Stuffed Peppers on the Grill
2 red bell peppers, cut in half lengthwise, seeds removed
1 tsp olive oil
1 lb ground turkey or lamb
1/2 cup onion, finely chopped
1 cup chopped mushrooms
1 large egg white
2 tbsp panko bread crumbs
2 tbsp cilantro, chopped, divided
2 cloves garlic, minced
1/2 tsp worcestershire sauce
1/3 cup swiss cheese, shredded
1/2 cup yogurt, plain, 2% MF
2 tbsp tomato, diced
1 tbsp chives, chopped
1/2 tsp horseradish
1/2 tsp dijon mustard
- Preheat oven/BBQ to 400 F. Brush peppers with oil and place on a baking sheet.
- In a large bowl, combine turkey, onion, egg white, bread crumbs, one tbsp of cilantro, garlic and worchestershire sauce. Mix well and stuff 1/4 of the mixture into each pepper half. Bake for 30 minutes. Sprinkle cheese over peppers and return to oven until cheese is melted.
- In a small bowl, combine yogurt, remaining tbsp of cilantro, tomato, chives, horseradish and mustard. Serve a spoonful of sauce with the stuffed peppers.
Sauteed Green Beans with Shallots
1 lb green beans, ends trimmed
1 tbsp butter
1/3 cup shallots, diced
- Fill a large bowl with ice and water
- Bring a large pot of water to a boil, drop beans into the boiling water for 90 seconds and then remove to ice water
- Heat butter in a skillet and add shallots. Cook until they are soft. Add green beans to the pan with the shallots and toss to combine, for about 3 minutes. Season with pepper and serve.
Blackened Pork Chops & Lemon Garlic Roast Potatoes
2 tbsp (30 mL) paprika
1 tsp (5 mL) garlic powder
1 tsp (5 mL) onion powder
1 tsp (5 mL) salt
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) dried oregano leaves
1/2 tsp (2 mL) dried thyme leaves
1/4 tsp (1 mL) freshly ground black pepper
Pinch cayenne pepper
4 bone-in pork chops (about 6 oz/175 g each)
- To make seasoning, mix paprika, garlic powder, onion powder, salt, cumin, oregano, thyme, black pepper and cayenne pepper. Season pork chops with remaining mixture.
- Grill chops on barbecue or grill pan preheated to medium-high heat, 6 to 8 min. per side, until 160°F (71°C) on meat thermometer is reached at thickest part of chop, or until meat is cooked and juices run clear.
Lemon Garlic Roast Potatoes
2 lbs local yellow fleshed potatoes, scrubbed clean
2 Tbsp olive oil
1 lemon, juiced and zested
4 Tbsp Cedrs Maroun garlic spread
2 Tbsp Italian parsley
- Cut potatoes into wedges, about 8 pieces per potato.
- Starting in cold, salted water, bring the potatoes to a boil. Lower the heat to a simmer and cook until very tender, but not falling apart.
- Transfer drained potatoes to a large oven safe dish. Toss with olive oil, salt and pepper.
- Cook at 425F, turning occasionally, until golden brown and crisp, about 25 minutes.
- Toss crisp potatoes with 1 Tbsp of lemon juice, all of the lemon zest and the Maroun spread.
- Garnish with freshly chopped parsley.
Rosemary & Balsamic glazed Grilled Chicken
¾ cup balsamic vinegar
½ cup olive oil
¼ cup maple syrup
¼ cup rosemary leaves
3 tbsp thinly sliced garlic
2 tbsp lemon zest
1 tbsp chili sauce
4 Chicken legs or thighs
Salt and ground black pepper
- In a medium bowl combine the balsamic vinegar, olive oil, maple syrup, rosemary, and garlic lemon zest and chili sauce . Whisk to combine and pour into large container. Put chicken in the marinade and coat evenly let sit 20 minutes to 4 hours.
- Preheat grill to medium low and brush the grates lightly with olive oil using an oil soaked cloth.
- Remove the chicken from the marinade and pat dry. Season well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken for 20 minutes. Flip and cook additional 8-10 minutes or until fully cooked.
EDAMAME AND SNAP PEA SALAD
2 tsp fresh ginger grated
¼ cup toasted sesame oil
¼ cup rice vinegar
¼ cup low sodium Soy sauce
1 tsp chili paste
2 tsp honey
2 cups frozen Edamame
½ pound snap peas
1 cup shredded carrots
Toasted sesame seeds
- In a mixing bowl add the ginger, sesame oil, rice vinegar, soy sauce, chili paste and honey. Whisk until mixed well and set aside.
- Add ice and water to a large bowl, to cool vegetables once cooked.
- Bring a large pot of water to a boil.
- Add the Edamame and cook for 3 minutes, add the snap peas and cook for 2 minutes.
- Drain the vegetables, and immediately put them in ice water for 5 minutes until cooled.
- Drain the vegetables, dry and add to a large bowl along with the shredded carrots.
- Toss in the dressing and serve garnished with toasted sesame seeds.
South of the Border Burger
4 store-made Jalapeno and Cheddar Chuck Burgers or any other store made burger
1 avocado, diced
2 Tbsp sour cream
1 Tbsp hot sauce (optional)
1 tsp cumin
1 lime, zested and juiced
1 Tbsp cilantro, chopped
4 store-made Cheddar Burger buns
2 Tbsp refried beans
1 C purple tortilla chips, crushed
4 Tbsp Sensations Corn Salsa
- Grill burgers over medium-high heat, or pan fry, until cooked through (165F).
- Gently mix together the avocado, sour cream, hot sauce, cumin, lime and cilantro.
- To assemble, spread a thin layer of refried beans onto the bottom of a toasted bun, top with the burger, salsa, sour cream mixture and some crushed tortilla chips.
Serve with bbq’d salad, a margarita and sunshine.
Leftover steak Quesadilla with corn relish
454g leftover steak, thinly sliced against the grain
2 Tbsp canola oil
1 Tbsp Cajun spice mix
1 tsp chipotle mango seasoning
1 C black beans, rinsed and drained
1 C red pepper, thinly sliced
1 C green onion, thinly sliced
6 whole wheat tortillas
1 avocado, mashed
1 C smoked cheddar or mozzarella, grated
Salt and pepper to taste
- Heat a large skillet with canola oil over medium high heat. Sautee the peppers for 2-3 minutes before adding the steak, beans and spice mix. Cook for another 5 minutes, or until peppers have softened. Cool to room temperature and stir in the green onion.
- Lay out your tortillas and spread the smashed avocado on one side. Spoon on the steak and veggie mix and top with a generous amount of cheese. Close up the tortilla and carefully place onto a preheated grill. Cook over low heat, flipping once, until the cheese is melted and the tortilla is crisp.
- Slice the tortilla in half and serve with corn relish and your favourite hot sauce.
1 C white wine vinegar
¼ C sugar
1 garlic clove, peeled and minced
1 Tbsp fresh ginger, grated
2 thyme sprigs
2 tsp olive oil
1 small red onion, minced
1 tsp salt
2 C fresh corn kernels
3 Tbsp chives, sliced
- In a small saucepan, bring vinegar and sugar to a boil, stirring to dissolve sugar. Reduce heat and add garlic, ginger, and thyme. Simmer 10 minutes, until mixture is reduced to 3/4 cup. Remove pot from heat.
- Heat oil in large saucepan over medium heat. Add onion and salt. Cook, stirring, until onion softens. Stir in corn. Cook 2 minutes longer. Add vinegar mixture to corn mixture; simmer 5 minutes or until most of the liquid has evaporated .Top with chives .This can be served hot or cold.
Recipe: Vietnamese Pork Satay Skewers with cucumber salad
454g boneless pork (tenderloin or loin), cut into strips
2 garlic cloves, finley minced
1 Tbsp ginger, grated
3 limes, juiced and zested
4 Tbsp canola oil
1 Tbsp soy sauce
1 C hoisin sauce
2 Tbsp peanut butter
2 tsp sensations ginger paste
2 tsp hot water
2 Tbsp roasted peanuts, crushed
Skewers, soaked in water
1) Whisk together the garlic, ginger, lime, canola and soy. Toss with pork strips and let marinate in the fridge for a few hours, or overnight if possible.
2) Thread pork onto pre-soaked skewers and grill over medium high heat until cooked through.
3) Whisk together the hoisin, peanut butter, ginger paste and hot water. Stir in crushed peanuts.
4) Serve pork skewers with hoisin/peanut dip and garnish with fresh cilantro, green onion and some crushed peanuts.
5) Serve with coconut jasmine rice, or a fresh cucumber salad.
2 C cucumber, sliced
½ C red onion, very thinly sliced
1 Tbsp Sensations ginger paste
1 tsp sugar
1 tsp soy sauce
1 Tbsp rice vinegar, unseasoned
½ C cilantro, chopped
½ C flat leaf parsley, chopped
Combine all the ingredients in a bowl and mix well. Let marinate at least ½ hour before serving.
Recipe: Lamb Shawarma Skewers with Garden Slaw
700g ground lamb
1 C divided parsley, finely chopped
1 shawarma spice blend
2 tsp roasted garlic paste
1 tsp soy sauce
6-12 skewers, soaked in water
- Mix the lamb with the parsley, shawarma spice, garlic and soy sauce. Divide the lamb into 6 or 12 equal portions and press onto a pre-soaked skewer.
- Cook over medium high heat on a well oiled grill until fully cooked.
250ml Compliments Tzatziki
1 C turnip, grated
1 bag matchstick carrots
1 C sugar snap peas, chopped
¼ C red onion, thinly sliced
½ C dried cranberries
½ C pecans, toasted
½ C cilantro, chopped, for garnish
6 Sensations Naan, lightly toasted
Salt and pepper to taste
- Toss the tzatziki with the vegetables and top with the cranberries and pecans.
- To serve, place a handful of the salad on a warmed naan and place a grilled skewer on top. Garnish with fresh herbs and a pinch of Shawarma spice.