TOASTED CINNAMON FRUIT KABOBS ¼ cup of sugar (60 ml) 1 teaspoon of ground cinnamon (5ml) 8 two inch thick slices of fresh whole wheat bread 5 tablespoons of melted butter – (75ml) 1 pint strawberries, cleaned and cut into halves – (2cups) 2 firm bananas, peeled and sliced into even rounds 1 tablespoon Vegetable Oil to grease the grill – (15ml) Preheat the grill to 300ºF – (150ºC)

In a medium sized bowl, combine the sugar and cinnamon.

If using bamboo skewers soak them in water for 10-15 minutes.

Cut the bread into 2x2 inch cubes and brush them lightly with melted butter. Then gently toss the bread cubes in the cinnamon sugar and coat evenly.

Thread the cubes onto the skewers alternating with the strawberries and bananas.

Lightly oil the grill with vegetable oil. Grill the kabobs for 8 to 10 minutes turning occasionally until the bread is lightly toasted and browned.

Yields: 4 kabobs
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MUFFIN TIN BBQED EGGS 12 eggs Non-stick cooking spray ½ cup of finely chopped shallots – (125ml) ½ cup of finely diced red pepper – (125ml)1/3 cup of finely diced chives – (75ml) Preheat the grill to medium high heat. Spray a12 hole muffin tin with the non-stick spray being sure to coat each hole.

Crack a single egg into each muffin hole. Sprinkle the egg with finely diced shallots, red pepper, and chives.

Season lightly with salt and pepper and place the tin on the grill and close the lid. Cook, covered with foil for approximately 2-4 minutes until desired doneness.

Serve hot.

Yields: 6 servings
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SMOKEY CANADIAN BACON 1 pound of Canadian bacon (back Bacon)– (500grams) 2 tablespoons of Canola Oil– (30ml) 3 tablespoons of ground allspice- (45ml) 3 tablespoons of brown sugar- (45ml) 2 tablespoons of coarse or kosher salt- (30ml) 1 tablespoon of dried chilli flakes - (15ml) 1 tablespoon of ground cinnamon- (15ml) 1 tablespoon of fresh ground black pepper - (15ml) 1 cup of Apple wood chips, soaked and ready for smoking 2 cups of dry Apple wood chips ready for smoking

Rub the Canadian back bacon with the canola oil.

Combine all the other ingredients in a bowl and mix them together well. Sprinkle the rub over the bacon ensure that it is evenly coated. Wrap the meat in plastic and place in the fridge for 3 hours.

Remove the meat and let it sit at room temperature for 30 minutes.

Prepare the grill for smoking to a temperature of 200 to 220 ºF (100ºC to 110ºC). Squeeze the soaking chips dry and combine with the dry chips. Place the chip mixture into a double layer of foil. Close the foil around the chips to make a small package. Poke holes in the foil package on both sides and place directly on top of the coals or gas flame. It will take approximately 15 minutes for the chips to begin smoking.

Once the chips begin to smoke, place the bacon on the smoker and close the lid. Leave to cook slowly for 75 to 90 minutes. Flip the bacon once halfway through the cooking process.

Let the meat sit at room temperature for 20 minutes under some foil before slicing and serving.

Yields: 8 servings
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GRANNY SMITH BUTTERMILK PANCAKES Topping 3 Granny Smith Apples, peeled cored and thinly sliced 2 tablespoons of butter- (30ml) 1 teaspoon of cinnamon- (5ml) ½ teaspoon of nutmeg- (2.5ml) 3 tablespoons of brown sugar- (45ml)

Pancakes
2 cups of sifted all-purpose flour - (500ml)
2 tablespoons of sugar - (30ml)
1 teaspoon of baking powder - (5ml)
1 teaspoon of baking soda - (5ml)
1 ¾ cups of buttermilk - (425ml)
¾ cup of 2% milk – (175ml)
2 large eggs at room temperature
3 tablespoons of melted butter – (45ml)
Heat the grill to 325ºF (185ºC) and place a griddle on top to heat.

In a skillet, melt 2 tablespoons of butter. Add the apple slices, brown sugar, cinnamon and nutmeg. Bring to a simmer and cook for gently until the apples have caramelized.

Sift dry ingredients together in a bowl an in a separate bowl whisk together the eggs, melted butter, buttermilk and milk. Gently fold the dry ingredients into the wet ingredients.

Lightly grease griddle and place individuals’ spoonfuls onto the hot griddle. When bubbles start to appear in the pancake, flip it and continue to cook for another 2 minutes.

Serve warm caramelized apples on top with warmed maple syrup and a side of freshly whipped cream.

Yields: approximately 14 pancakes
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GRILLED ONION HASH BROWNS 2 tablespoons of melted butter - (30ml) 4 ½ cups of refrigerated hash brown Potatos – (36oz) 1 cup of finely chopped sweet onions – (250ml) 1/2 cup of chopped fresh parsley - (125ml) 1 tablespoon of paprika – (15ml) 1 tablespoon of kosher salt - (15ml) 1 tablespoon of cracked black Pepper – (15ml) Preheat the grill to 350ºF (180ºC)

Place a large piece of tin foil shiny side up on the counter. Brush the foil liberally with melted butter. Place cold, but not frozen Potatos in centre of foil. Add onion. Toss lightly and drizzle the remaining butter on top of the Potatos and season liberally with salt, pepper and paprika. Fold opposite ends of foil up and over Potatos to form a pouch.

Place the foil pouch on the grill for approximately 25-30 minutes or until Potatos and onions are tender. Turn the pouch once during the cooking period. Once they are finish sprinkle with parsley.

Yields: 8 servings
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