Turkey Sloppy Joes Recipe an Easy Weekend Meal

Servings: 4-5 serving(s)

Prep time: 10 minutes

Total time: 40 minutes

Cooking time: 30 minutes

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Turkey Sloppy Joes: a Friday night supper that's easy to throw together. This contemporary version is healthier and more flavourful than your typical Sloppy Joes

Turkey Sloppy Joes are the ultimate weekend comfort food. They’re hearty and filling, easy to throw together, and can feed a crowd.

Sloppy Joes were Friday night food when I was growing up. Easy to make, popular with kids and filling, they were a great back-pocket recipe when supper prep was a little rushed. I was probably in junior high the last time I ate Sloppy Joes, which was around the time I decided that I really wasn’t fond of ground beef. But then I came across a recipe for Turkey Sloppy Joes in the Eats Cookbook from The Old Farmer’s Almanac and my interest was piqued again.

 

Turkey Sloppy Joes: a Friday night supper that's easy to throw together. This contemporary version is healthier and more flavourful than your typical Sloppy Joes

This contemporary version is healthier and more flavourful than typical Sloppy Joes from the 1970s. Extra seasonings like cider vinegar, Worcestershire sauce, Dijon mustard and smoked paprika balance the tomato, and turkey is a healthy replacement for the usual ground beef.

Serve Sloppy Joes immediately so the buns don’t go too soggy.

This recipe is similar to our recipe for Mom’s Turkey Black Bean Chili.

Turkey Sloppy Joe Recipe

Adapted from Eats Cookbook from The Old Farmer’s Almanac

Serves 4-5

Ingredients:

  • 2 Tbsp. oil
  • 1 lb. ground turkey (or chicken)
  • 1 red pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp. chili powder
  • ¼ tsp. smoked paprika
  • ¼ tsp. salt
  • 1 cup crushed tomatoes
  • ¼ cup ketchup
  • ¼ cup chili sauce (can substitute additional ketchup)
  • 2 Tbsp. molasses
  • 1 Tbsp. mustard (I use Dijon)
  • 1 cup water
  • 1 Tbsp. cider vinegar
  • 1 tsp. Worcestershire sauce
  • Freshly ground black pepper, to taste

Instructions:

  1. Over medium heat, warm 1 Tbsp. of the oil in a large pot. Add the turkey and break it up with a wooden spoon. Saute until cooked, stirring often. Remove to a plate.
  2. In the same pot, add diced onion, pepper, garlic, spices and salt. Saute until soft but not browned (about 5 minutes).
  3. Add tomatoes, ketchup, chili sauce, molasses, mustard, water and cooked turkey. Bring to a simmer and cook, stirring often, 20 minutes.
  4. Stir in vinegar and Worcestershire sauce and season with pepper. Cook five more minutes.
  5. Serve over toasted buns or use as a taco filling.

 

Slow Cooker Baked Beans with Sausage an Easy One-pot Meal

Servings: 4-6 serving(s)

Prep time: 10 minutes

Total time: 7 hours 10 minutes

Cooking time: 7 hours

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Slow cooker baked beans with sausage: an easy one-pot meal for a winter day. Choose your favourite type of sausage for this recipe (pork, chicken, turkey).

Slow Cooker Baked Beans with Sausage is a one-pot meal that’s ready when you are.

The first week back to school after the Christmas break is always a challenge. It’s like September all over again, complete with groggy kids and the effort of getting everyone back into a routine. Throw in a snow storm and an early morning orthodontist appointment and we’re all spent before the week is half over.

That’s why I’m smitten with the slow cooker.

  • Slow cooker baked beans with sausage: an easy one-pot meal for a winter day. Choose your favourite type of sausage for this recipe (pork, chicken, turkey).
    Slow cooker baked beans with sausage an easy one-pot meal.

On a chilly January day it’s a relief to arrive home after a busy day with supper pretty much cooked. With just 10 minutes of simple prep in the morning this recipe for slow cooker baked beans has just one easy step remaining before supper’s on the table. The beans have all day to cook in their flavourful sauce and then you simply lay the sausage on top to cook and release extra flavour into the bean mixture. Prep a basic salad and you’re all set.

No bean soaking required

I use canned white beans for this recipe to avoid the planning and time required to soak beans from dry and pre-cook them. If you’d prefer to use dried beans in this recipe be sure that they’re fully cooked before you add them to the slow cooker. This recipe calls for just 1 1/2 cups of water which isn’t enough for partially cooked beans.

This recipe is a contemporary riff on old time beans & wieners. It works with all of your favourite sausage flavours. I have made it with garlic and herb sausage, spicy chorizo and a low fat sun dried tomato. The spicy version is my favourite.

Slow Cooker Baked Beans with Sausage Recipe

(No soaking of beans required)

Serves 4-6

Ingredients:

  • 2 540 ml cans of white beans (white kidney (cannellini) or navy beans)
  • 1 onion, diced
  • 1 carrot, chopped
  • 2 cloves garlic, minced
  • ½ cup Crosby’s Fancy Molasses
  • 1/3 cup brown sugar
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. soy sauce or Worcestershire Sauce (use gluten-free is necessary)
  • 1 Tbsp. cider vinegar
  • ½ tsp. salt
  • 1 ½ cups water
  • 1 ½ Tbsp. flour
  • 4-6 sausage

Instructions:

  1. Drain and rinse beans. Add onion, carrot and garlic to slow cooker. Scatter over beans.
  2. In a medium bowl whisk molasses, sugar, mustard, soy sauce, vinegar, salt & water. Pour over beans, cover and cook 6-8 hours.
  3. Whisk in flour, puncture sausages and lay them on top of the beans. Cover and continue cooking until sausages are cooked through, 30-40 minutes.
  4. Slice sausage before serving.

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Apple Sage Baked Beans | Comfort Food with a Twist

Servings: 4-6 serving(s)

Prep time: 9 hours

Total time: 15 hours

Cooking time: 6 hours

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Apple Sage Baked Beans: A classic recipe for molasses baked beans seasoned with savoury sage and tart apples.

Molasses baked beans with apple and sage – classic comfort food with a twist…

I don’t know how old I was when I finally decided I liked baked beans.

Baked beans were a common Saturday night supper when I was growing up, along with molasses brown bread. And when I was really little mom would sometimes add chopped hot dogs to the baked beans, I suppose to make the meal more palatable to those of us who hadn’t yet acquired a taste for them.

  • Apple Sage Baked Beans: A classic recipe for molasses baked beans seasoned with savoury sage and tart apples.
    Molasses baked beans with apple and sage – classic comfort food with a twist…

The layered flavours of sweet and smoke, and the soft texture of the beans made me realize how satisfying they are, in the comfort food sort of way.

Today I still love baked beans best with breakfast (with a poached egg) but they’re a side dish that can go with so many foods.

 

I don’t know how long it will take my kids to develop a taste for real baked beans.

In the meantime, I’ll keep getting them to taste each batch I bake and hope for the best.

I have high hopes that they’ll love this new recipe. Based on a recipe from East Coast Living magazine, this version of baked beans is filled with apples and seasoned with sage, which add a new dimension to the flavour and makes them especially well-suited to fall.

I usually have cooked navy beans in the freezer, which comes in handy when I want to make recipes that call for dried beans. If you’re using already cooked beans, two cups of dried beans equals 51/2 to 6 cups of cooked beans.

Not a fan of sage? Substitute thyme for the sage called for in the recipe.

Apple Sage Baked Bean Recipe

Ingredients:

  • 2 cups dried white beans (navy is my favourite)
  • 1 slice bacon (omit for vegetarian/vegan version)
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 apples, peeled and cut in chunks
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup maple syrup
  • 1 Tbsp Dijon mustard
  • 1-2 Tbsp. chopped fresh sage (or ½-1 Tbsp. dried)*
  • 2 cloves garlic, minced
  • 1/2 tsp. salt
  • Generous pinch of pepper
  • 1 1/2 cups water

*Can substitute thyme.

Instructions:

  • Soak 2 cups of dried navy or white beans in water overnight.
  • The next day, drain the beans, put them in a pot and cover with water. Bring to a boil, and simmer for 45 minutes.
  • Fry the bacon (if using), discard pan drippings and roughly chop.
  • Drain the beans and put them in a large ovenproof pot with a tight fitting lid, or a bean crock. Add the bacon, chopped carrot, onion and apple.
  • Mix together the molasses, maple syrup, Dijon, sage, garlic, salt, pepper and water and pour over the beans. (Add additional water, if required, so beans are just covered.).
  • Cover the pot and cook at 275 F for 4-6 hours, until tender. Stir occasionally and add water if necessary so the beans do not dry out. Take the lid off for the last hour of cooking to help the beans brown and to thicken the sauce.

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Easy Mexican Molasses Lime Grilled Chicken Recipe

Servings: 6 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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This chicken recipe is even more delicious if you have time to let it marinate. And the marinade keeps well in the fridge so you could mix up a double batch.  

Mexican Molasses Lime Grilled Chicken recipe is an easy chicken dish with pizazz. It’s perfect for your weekend barbecue but is quick enough for a weeknight. The recipe uses boneless, skinless chicken thighs, which I find are more moist and flavourful than chicken breasts, and cheaper too.

Mexican Molasses Lime Grilled Chicken recipe is an easy chicken dish with pizazz.

It’s still summer and I’m on vacation but school supplies lists keep appearing on the table in front of me. According to the list, my daughter needs 50 pencils and 800 sheets of loose leaf (among other things). Next week she’ll march off to school looking like she’s headed on a week-long back country hike, her knapsack bulging with all those school supplies and boxes of Kleenex and indoor sneakers. My son will leave for school with a pen, a wad of paper and hopefully his lunch.

As much as I hate to see summer vacation coming to an end I do love the first day of school, watching my kids head out the door. It’s as though, right before my eyes they grow from first graders to the middle school and high school students they are today, the reverse of Tom Hanks becoming a boy again at the end of the movie “Big”.

  • Poulet Grillé Mexicain à la lime et Mélasse
    Mexican Molasses Lime Grilled Chicken recipe is an easy chicken dish with pizazz.

But school hasn’t started yet and the holiday weekend awaits so I’m sharing a recipe that you can enjoy at your Labour Day barbecue.

 

Mexican Molasses Lime Grilled Chicken recipe is an easy chicken dish with pizazz. It’s perfect for your weekend barbecue but is quick enough for a weeknight. The recipe uses boneless, skinless chicken thighs, which I find are more moist and flavourful than chicken breasts, and cheaper too.

I serve it with roasted corn and summer squash (zucchini). Just toss 1 1/2 cups of frozen corn with two chopped summer squash, one sliced red onion, a clove of garlic, minced, 1 Tbsp. of olive oil, salt & pepper and whatever herbs you have on hand. Roast at 375 F until the zucchini is tender. Stir from time to time so it cooks evenly. Instead of roasting the vegetable mixture you could saute the mixture in a large frying pan.   Marinated Tomato Salad with Garlicky Paprika Vinaigrette would be another great addition to the meal. Serve Molasses Crinkle Cookie S’Mores for dessert.

Mexican Molasses Lime Grilled Chicken Recipe

Slightly adapted from the blog Le Cafe Sucre Farine

Serves 6

Ingredients

  • 3 lbs. boneless, skinless chicken thighs
  • 1 Tbsp. olive oil

For the marinade:

  • 2 Tbsp. olive oil
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. brown sugar
  • ¼ cup fresh lime juice
  • 1 tsp. finely grated fresh ginger
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. dry oregano
  • 3 cloves garlic, minced
  • 1 tsp. kosher salt

Instructions

  1. Combine all marinade ingredients in a sauce pan and stir well. Pour 3 Tbsp. into a zip-lock bag or baking dish and add chicken. Toss the chicken until it’s well coated. Marinate for 30 minutes (if you have time) or up to 12 hours.
  2. Bring remaining marinade to a simmer over medium heat and cook until reduced by half.
  3. Season chicken with salt and pepper. Grill over medium heat (either stovetop or barbecue) until cooked through, basting often with the remaining marinade.
  4. Tent chicken with foil and let rest for 5 minutes before serving.

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A Sweet and Spicy Hamburger: The Mo Burger

Servings: 2-4 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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The Mo Burger, a sweet and spicy hamburger that stays moist. Seasoned with salsa, Worcestershire sauce and molasses.

A sweet and spicy hamburger that’s flavourful and stays moist.  

I know purists prefer to make their burgers with just salt and pepper, and may be an egg yolk to help bind it together but my kids and I prefer burgers that are tender and well-seasoned. Well, my kids will really eat any kind of burger, but since I’m the one making them I create them according to my preferences, which means in our house we eat sweet and spicy hamburgers.

The Mo Burger, a sweet and spicy hamburger that stays moist. Seasoned with salsa, Worcestershire sauce and molasses.

Burgers are a treat in our house and when I buy ground beef I buy extra lean. Since I’m no barbecue pro, extra lean beef can dry out on me, which is why I love this recipe. A good spicy salsa and a little molasses keep the burgers moist and the Worcestershire sauce adds extra flavour and a salty taste without much salt.

Brush these with our Sweet Chili Barbecue Sauce during the last few minutes of grilling.

This burger was inspired by the blog Jo and Sue. They entered a burger with molasses in a recipe contest we held last summer.

Sweet and Spicy Hamburger Recipe (The Mo Burger)

Ingredients:

  • 1 Tbsp. oil
  • 1/2 medium onion, grated
  • 1 Tbsp. salsa (spicy) or ketchup
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 2   Tbsp. Worcestershire sauce or steak sauce
  • 1/2 tsp. freshly ground pepper
  • 1/2 tsp. salt
  • 1 pound lean (or extra lean) ground beef

Instructions:

  1. In a saucepan over medium heat, warm the oil until it shimmers then add the onion & salsa. Saute until the onion starts to brown then remove from heat and scrape into a bowl. Whisk in molasses, Worcestershire sauce, salt and pepper. Crumble over the beef and gently combine without overmixing. Form into 4 patties, about ¾” thick.
  2. Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 4 to 5 minutes per side.
  3. Serve with your favourite toppings.

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Creamy Thai inspired Chickpea Sweet Potato Stew

Servings: 2-4 serving(s)

Prep time: 10 minutes

Total time: 40 minutes

Cooking time: 30 minutes

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chickpea sweet potato curry

My neighbour Robyn and I share a love of chickpeas. One of the best curries I have ever tasted was Robyn’s chickpea curry, a surprisingly speedy bean, tomato and spice dish that is wonderfully  flavourful and doable for a weeknight meal.

Another favourite is her sweet, creamy Thai inspired Chickpea Sweet Potato Stew. Spiced with as much heat as you like, the flavour is balanced with the sweet potato and the savoury sweet of a little molasses.

chickpea sweet potato curryThis is a substantial vegetable dish. With two sweet potatoes, a good amount of baby spinach and some peas this makes a hearty meal.

As well, I have been known to toss in half a pound of shrimp and a tablespoon of fish sauce to take the flavours in a different direction.

I serve this chickpea sweet potato stew over brown basmati rice with a little mango salsa on the side. Leftovers are delicious for lunch the next day.

chickpea sweet potato curry

Robyn’s Chickpea Sweet Potato Stew Recipe

  • 2 Tbsp. olive oil
  • 1 large onion, diced
  • 3 or 4 cloves garlic, chopped
  • a small knob frozen ginger
  • 1-2 tsp. Thai curry paste (you decide how spicy you want it)
  • 2 sweet potatoes, peeled and cubed
  • 2 cups cooked chickpeas (about 1 can)*
  • 1 14 ounce can coconut milk (400 ml)
  • 1 cup orange juice
  • 1/2 cup natural peanut butter or almond butter
  • 1-2 Tbsp. Crosby’s Fancy Molasses
  • 1 cup frozen green peas
  • A few handfuls baby spinach
  • a handful chopped cilantro
  • Sea salt, to taste
  1. Add a splash or two of oil to a stockpot over medium heat. Toss in the onion and garlic and sauté them until they’re lightly browned, about 5 minutes or so.
  2. Grate the frozen ginger into the pan with a Microplane grater or standard box grater and add the Thai curry paste.
  3. Continue cooking until the spices are heated through and fragrant, another few minutes.
  4. Add the sweet potatoes, chickpeas, coconut milk, orange juice and peanut butter. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes.
  5. Stir in the molasses, peas, spinach and cilantro.
  6. Season with salt. Serve over rice.

*If you’re using dried chickpeas soak then cook about a cup for this recipe. (You’ll end up with about 2 1/2 cups of cooked)

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Homemade Vegetarian Pad Thai that’s easier than getting takeout

Servings: 4-6 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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homemade vegetarian Pad Thai

Takeout Pad Thai is pretty delicious. But you can make vegetarian Pad Thai at home too without a whole lot of effort. So save your money and treat your friends at home.

After a weekend of Halloween candy I’m ready to live on vegetables for a while.

My daughter has been hauling her candy around the house in a canvas bag and my son secured his chocolate bars in a lock box and has hidden the key in the garage of his Lego police station.

They gorged all weekend but this Halloween diet has got to stop.

So, new week, new month, we’ll kick things off with a healthy treat – homemade vegetarian Pad Thai. This takeout staple is easy enough to make at home, takes almost no time and tastes authentic. Plus you can adjust the quantity and variety of vegetables to your liking. In this version I have used Chinese cabbage but I have been adding grated carrots to the mix too. Make a double batch of the sauce so you have it on hand for even faster prep next time. Add shrimp if you’d like extra protein.

It’s a weekly staple for us, something my kids request.

Pad Thai 2 sm

Vegetarian Pad Thai

Adapted from Mark Bittman The New York Times

Ingredients:

  • 4-6 ounces rice noodles (fettuccine-width)
  • 2 Tbsp. oil (peanut or grape seed)
  • 2 Tbsp. tamarind paste
  • 1/4 cup fish sauce (substitute light soy sauce or vegetarian “fish” sauce for strict vegetarian pad Thai)
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1/4 cup brown sugar
  • 2 Tbsp. rice vinegar
  • ¼ to 1/2 tsp. red pepper flakes (or to taste)
  • 1 tsp. toasted sesame oil
  • 1/4 cup chopped scallions
  • 1 garlic clove, minced
  • 4 eggs, beaten (vegan option below)
  • 1 small head Napa/Chinese cabbage, shredded (4-6 cups)
  • 1-2 cups mung bean sprouts
  • 1/2 cup roasted peanuts or cashews, chopped
  • 1/4 cup chopped fresh cilantro
  • 2 limes, quartered.
  • Optional garnish: Grated carrots & shaved purple cabbage

Instructions:

  1. Put noodles in a large bowl and cover with boiling water. Let sit until noodles are just tender, checking often. Drain and set aside.
  2. Combine tamarind paste, fish sauce (if using), molasses and vinegar in a small pot and bring to a simmer. Stir in red pepper flakes and sesame oil and set aside.
  3. Heat oil in a wok or large skillet over medium-high heat. When it shimmers add scallions and garlic. Toss a few times then add the beaten eggs (or tofu) and scramble them. Add cabbage and bean sprouts and cook until cabbage wilts and thicker pieces are crisp tender.
  4. Add drained noodles to pan along with sauce. Toss to coat.
  5. When sauce is bubbling and noodles are warmed through divide among plates and garnish with cilantro, peanuts and lime quarters.

Makes  4-6 servings.

Vegan option: Replace the eggs with 1/2 to one cup of firm tofu, crumbled.

 

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Turkey Meatloaf with Spiced Apple Barbecue Sauce

Servings: 6 serving(s)

Prep time: 35 minutes

Total time: 95 minutes

Cooking time: 60 minutes

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turkey meatloaf with spiced apple barbecue sauce

Who says October is the end of barbecue season?

We hardly ever haul out the barbecue but I always have barbecue sauce on hand. It’s a terrific condiment for all sorts of cooking. We use it as a sauce to keep oven-cooked meats moist and flavourful and, as I have discovered, it is the perfect addition to turkey meatloaf. Slathered on top before cooking it helps to lock in moisture and the flavour combo — turkey and apple — couldn’t be better. Especially come October.

This is one of those summer-meets-fall meals, the easy kind that goes with anything. Leftover meatloaf can be used for sandwiches. Try the apple barbecue sauce on  all your favourite grillables. It’s beautifully spiced and has a nice little bite of heat.

spiced apple barbecue sauce

Spiced Apple Barbecue Sauce Recipe

Adapted from Food & Drink

  • 1 Tbsp. butter or olive oil
  • 1 small onion, diced
  • ½ tsp. salt
  • ¼ tsp. cinnamon
  • 1/8 tsp. cayenne
  • Pinch of cloves
  • 3 apples, peeled and chopped (about 3 cups)
  • 1/4 cup Crosby’s Fancy Molasses
  • ¼ cup, packed, brown sugar
  • 1 small can tomato paste (156 ml)
  • 1 cup water or beer
  • ½ cup cider vinegar
  1. In a deep pot melt butter over medium heat. Saute onion, salt and spices until onion is softened.
  2. Stir in apples, molasses, sugar, tomato paste, water and vinegar.
  3. Turn heat up to high and bring to a boil. Reduce heat and simmer for 20 minutes, until apples are soft.
  4. Mash or puree. Simmer 15 minutes longer for a thicker sauce.

 

Audrey’s Turkey Meatloaf Recipe

  • 2 cloves garlic
  • 1 red onion, diced
  • 2 ribs of celery, diced
  • 1 lb ground turkey
  • 1 egg
  • 2 slices of bread, crumbled
  • 1 cup feta cheese
  • ¼ cup chopped oregano or sage (fresh) or a combination of the two
  • Sea salt & pepper to taste
  • 1/3 to 1/2 cup apple barbecue sauce

Instructions:

  1. Sauté garlic, onion and celery until soft.
  2. Scrap into a large bowl and add remaining ingredients. Mix gently just until combined (take care not to over mix)
  3. Shape into a loaf on a parchment or foil-lined baking sheet.
  4. Brush with barbecue sauce.
  5. Bake at 350 F for 45 to 55 minutes. 

.

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Sweet and Salty Molasses Soy Marinated Drumsticks

Servings: 6-8 serving(s)

Prep time: 5 minutes

Total time: 35 minutes

Cooking time: 30 minutes

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molasses soy drumsticks

This is your solution to busy weeknight meals

Do you ever find yourself on a Wednesday evening wondering what to make for supper? Here’s your answer.

This four-ingredient marinade is a flavourful way to eat relatively quick-cooking chicken drumsticks. Simply mix it up in the baking dish, add the drumsticks, toss to coat and pop them in the oven.

While the chicken is cooking you can mix up your salad and may be cook a little rice or quinoa. Roast some chopped zucchini and peppers alongside if you’d like, and in about 30 minutes your meal is ready without a whole lot of effort on your part.

My kids go crazy for drumsticks and loved this recipe. They love food that you can eat with your hands and the seasoning in this recipe is just right. Feel free to adjust the amount of soy sauce, depending on how salty you like your food. You’ll find that the balsamic vinegar strikes a good flavour balance with the soy and molasses and provides some acidity to help the marinade penetrate the meat a bit.

This chicken is good served cold as well.

Sweet & Salty Molasses Soy Marinated Drumstick Recipe

Ingredients:

  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1-2 Tbsp. soy sauce or tamari (GF)
  • 2 Tbsp. balsamic vinegar
  • 1 clove garlic, pressed or minced
  • 2 lbs chicken drumsticks
  • 1-2 Tbsp. chopped chives or scallions

Directions:

  1. Preheat oven to 425 F.
  2. In a baking dish large enough to fit the chicken in a single layer combine the four marinade ingredients. Add the chicken and toss to coat, using your hands to rub the marinade into the chicken.
  3. Bake for about 30 minutes or until caramelized and cooked through. Flip chicken pieces at the 15-minute mark. (Cooking time will depend on the size of your drumsticks.)
  4. Garnish with chives before serving.

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Molasses and Soy Glazed Salmon Skewers

Servings: 4 serving(s)

Prep time: 40 minutes

Total time: 50 minutes

Cooking time: 10 minutes

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Molasses and soy sauce is an excellent flavour combination for these easy molasses soy glazed salmon skewers.

Easy molasses and soy glazed salmon skewers
Quick and easy recipes that taste great — that’s what I love.

Especially on sunny days when it’s finally starting to feel like spring. For me, food on a skewer dissolves all memory of winter and welcomes warmer weather to our supper table. With their fresh spring colours these salmon skewers even look great on a plate, served over rice with some fresh bright vegetables alongside.

Of course molasses & soy glazed salmon skewers taste delicious too. Molasses and soy sauce is an excellent combination, especially with salmon. Since it’s a rich tasting fish salmon can handle the extra flavour of the marinade and the tangy sweet from the molasses is a lovely touch.

easy molasses and soy glazed salmon skewers
Salmon was always a sign of spring when I was growing up. To this day a classic New Brunswick spring supper is whole roasted, or oven-poached, salmon served with local fiddleheads and new potatoes.

These speedy salmon skewers are suitable for a main dish meal but they work just as well as a tasty, finger-friendly appetizer too.

Want to teach your kids to cook? Get them started with this recipe. The marinade is simple to mix up, and it’s very hands-on, so fun to assemble.

Molasses and Soy Glazed Salmon Skewer Recipe

Ingredients:

  • 1/3 cup soy sauce (or gluten-free Tamari)
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 tsp. fresh grated ginger or ½ tsp. dry ginger
  • 4 cloves garlic, pressed
  • Pinch of hot red pepper flakes (optional)
  • About 1 ½ lbs. salmon, cut into strips
  • Squeeze of lemon
  • 2 Tbsp. chopped chives or scallions (green onions)
  • Wooden skewers for threading (soaked in water for 30 minutes before cooking)

Instructions:

  1. In a shallow dish combine soy sauce, molasses, ginger and garlic (and hot pepper). Add the salmon and mix it around with your hands until it’s well coated.
  2. Let marinate in the fridge for 30 minutes if you have time. If not, Preheat oven to 400 F
  3. Thread salmon onto prepared wooden skewers.
  4. Place salmon skewers on a parchment lined baking sheet and bake for 8-10 minutes, turning once half way through, until cooked.
  5. Remove to a plate, squeeze over lemon and sprinkle with chopped chives.

You might also enjoy our Molasses Salmon with Coriander:

Molasses salmon

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.

Friday Night Spicy Molasses Wings are easy to make

Servings: 4-6 serving(s)

Prep time: 35 minutes

Total time: 65 minutes

Cooking time: 30 minutes

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Spicy Molasses Wings are extra easy to make.

Spicy molasses wings recipe

I have been teaching my kids to cook. Not complicated stuff, but lots of the basics: cookies, pizza (including the homemade dough), brownies, muffins, cakes. They’re constantly asking for wings so this recipe for spicy molasses wings is their new task.

It’s easy — the marinade has barely a handful of ingredients and the wings cook without much fuss.
spicy molasses wings are tasty & so easy to make
I remember learning to cook alongside my mom, licking the bowl and the beaters mostly.

My first cake, after I moved on from the Easy-Bake Oven, was a Jello cake. Then I moved onto cheese-and-bacon-things, Kraft pizzas and zucchini casserole.

I made wings for the first time last winter and that’s what got my kids hooked on them.

This recipe is simple enough for my kids to make on their own.

Spicy Molasses Wings Recipe

Ingredients:

  • 1/3 cup soy sauce or tamari
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 tsp fresh ginger or ½ tsp. dried ginger
  • 1 Tbsp. minced garlic
  • ¼-1/2 tsp. crushed red pepper (use cayenne for more heat)
  • 2 lbs. chicken wings or drumsticks
  • 2 Tbsp. chopped chives

 Instructions:

  1. In a large bowl combine marinade ingredients (first 5 ingredients). Add the chicken and let marinate in the fridge, covered, for 30 minutes to overnight.
  2. Preheat oven to 400 F. Spread wings in a single layer on a parchment-lined baking sheet (one with a rim).
  3. Bake for 15 minutes, remove from oven and flip.
  4. Return to oven for another 10-15 minutes.
  5. To finish, broil for 5 minutes and flip. Broil another 5 minutes.
  6. Remove from oven, transfer to a plate and sprinkle with chopped chives.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.

You might enjoy our Asian Wings recipe or our Molasses Wings with Rum

wings sliderMolasses Chicken Wings

Awesome Asian Wings – the recipe my kids go crazy for

Servings: 4-6 serving(s)

Prep time: 10 minutes

Total time: 40 minutes

Cooking time: 30 minutes

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Asian Wings are fall-off-the-bone moist and pleasantly sticky

This is how the vacuuming gets done at our house…

My kids are wild about this recipe for Asian Wings. They practically beg for it and don’t seem to understand that wings are a treat, not a Tuesday night supper. (Although you could make them tonight.)

Nothing I have ever cooked has made my kids more excited. Nothing. So I figure I might as well use this to my advantage.

  • Vacuuming needs to be done before you can eat the wings.
  • The bathroom needs to be cleaned before you can eat the wings.
  • Have you made your beds?

Asian Wings are fall-off-the-bone moist and pleasantly sticky

This is a near effortless recipe that offers easy substitutions for ingredients that you might not have on hand.

No Hoisin sauce? Add an extra tablespoon of molasses instead. No rice vinegar? Any vinegar will do, especially cider vinegar. Dried ginger can be used in place of fresh. Ditto for garlic.

Gluten-free version:

Omit the hoisin (replace with molasses) and substitute tamari for soy sauce if you want to make these Asian Wings gluten free.

Asian Wings are fall-off-the-bone moist and pleasantly sticky

These have become a Friday night favourite in our house, an easy appetizer while I putter away making supper in that not-rushed-Friday sort of way.

Asian Wings are fall-off-the-bone moist and pleasantly sticky. You’ll want to lick your fingers while you eat them. Guaranteed.

 

Awesome Asian wing Recipe

Adapted from Budget Bites

Ingredients:

  • 2 lbs chicken wings
  • ¼ cup Crosby’s Fancy Molasses
  • 2 Tbs. soy sauce or gluten-free tamari
  • 1 Tbsp. chili sauce
  • 1 Tbsp. sesame oil
  • 1 Tbsp. hoisin sauce (can substitute molasses)
  • 1 Tbsp. rice vinegar
  • 2 cloves garlic, pressed
  • 1 inch fresh ginger, grated or minced

Instructions:

  1. Combine all ingredients, except wings.
  2. Toss wings with mixture. Spread in a single layer on a parchment lined cookie sheet. (Or a well-oiled cookie sheet).
  3. Bake at 450 F for 25 minutes, flipping half way through.
  4. Turn oven to broil and broil 3-5 minutes, flip then broil again

Try our finger lickin’ oven “BBQ” chicken with molasses slather:
oven barbecued chicken with molasses slather
If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly email too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Here’s to eating well, everyday,

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Molasses and soy glazed salmon – an easy way to eat more fish

Servings: 4 serving(s)

Prep time: 10 minutes

Total time: 20 minutes

Cooking time: 10 minutes

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You’ll love the sweet and salty flavour that this molasses marinade adds to the salmon, especially if you find salmon a little strong. It caramelizes on top and adds a savoury edge that balances out the richness of the fish.

molasses and soy glazed salmon is quick and easy to prepare
Are you all for celebrating Valentine’s Day or do you prefer to let February 14th slide by in its Hallmark hype?

I’m not much for bows and heart-shaped boxes of chocolates (I prefer tulips) but I do love to prepare a special supper.

Whatever your opinions about celebrating Valentine’s Day, you can’t go wrong with an impressive meal that’s quick and easy to prepare.

That’s what’s so great about this molasses and soy glazed salmon recipe. Few main dishes cook faster than fish and with a marinade that takes less than two minutes to prepare the overall prep time of this dish is next to nothing.

molasses and soy glazed salmon is easy to prepare

Not that speed needs to define a Friday night meal (Valentine’s Day or not).

You’ll love the sweet and salty flavour that this molasses marinade adds to the salmon, especially if you find salmon a little strong. It caramelizes on top and adds a savoury edge that balances out the richness of the fish.

This molasses marinade is delicious with fillets or steaks.

Serve it with your choice of green vegetables and rice or this potato cabbage hash.

Easy Molasses and Soy Glazed Salmon Recipe

Serves 4

Ingredients:

  • ¼ cup soy sauce or GF tamari  (low sodium, if you have it)
  • ¼ cup Crosby’s Fancy Molasses
  • 2 Tbsp. white wine or sherry
  • A pinch of red pepper flakes or a few grinds of black pepper
  • Enough salmon for 4 people (fillets or steaks).
  • Chives or parsley to garnish

Instructions:

  1.  Combine first four ingredients. Place salmon in a dish and pour over half of the marinade. Let rest 15-30 minutes, flipping once.
  2. Remove salmon from dish, discard marinade and place in a parchment lined baking pan. Brush with remaining marinade and bake in a 450 F oven for 5 minutes. Remove from oven, brush again with marinade and return to oven until done to your liking.
  3. Brush with marinade before serving.

Try our other salmon dishes:

Five-spice glazed salmon

Bourbon molasses salmon

Teriyaki Salmon

 

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.

Here’s to eating well, everyday,

Bridget signature