Sweet & Soy Pork Tenderloin

Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared one of their favourite dishes to make:

Sweet & Soy Pork Tenderloin

Ingredients

• 2 (12 oz/375 g each) Johnston’s Pork Tenderloins

• 1 cup Saskatoon or blueberry jam/jelly

• 1/4 cup lemon juice

• 2 Tbsp fresh ginger, grated

• 4 garlic cloves, minced

• 2 Tbsp canola oil

• 1/3 cup reduced-sodium soy sauce

Instructions

1. In an airtight container or sealable plastic bag, combine Saskatoon or Blueberry jam or jelly, lemon juice, ginger, garlic, oil and soy sauce. Set aside ½ cup (125 mL) of the sauce for serving. Add pork tenderloins to the container and marinate 2 to 24 hours in the refrigerator.

2. Pre-heat oven to 400°F (200°C). Discard marinade and place tenderloins on a foil-lined baking sheet. Bake for 25-30 minutes or until internal temperature reaches 145°F. Remove from oven; tent loosely with foil (internal temperature will rise to 150°F).

3. Heat reserved sauce in a small saucepan and serve drizzled over slice pork tenderloin. Serve with roasted potatoes and seasonal vegetables and/or salad.

Pork and Peppers Stir Fry

Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared one of their favourite dishes to make:

Pork and Peppers Stir Fry

Courtesy of Alice Mae Macdonald

Ingredients

• 1 lb Johnston’s Pork Tenderloin, cut into strips

• 2 Tbsp soy sauce

• 1 Tbsp sugar

• 1 garlic clove, minced

• 1 tsp ginger, minced

• 1 medium red pepper, cut into ¼-inch strips

• 1 medium green pepper, cut into ¼-inch strips

• 1 onion, sliced

• 1 can 8 oz pineapple chunks, liquid reserved and set aside

• 1 Tbsp cornstarch

• 1/2 tsp brown sugar

• 1 tsp soy sauce

• 2 Tbsp oil

Instructions

1. Combine pork, sugar, 2 tablespoon soy sauce, ginger and garlic. Mix well and let stand 15 mins.

2. Heat 12-inch skillet and add 1 tablespoon oil. Add pork mixture and stir-fry approximately 3 minutes. Remove from skillet. Add remaining oil and stir-fry peppers and onions for 3 minutes or until crisp-tender.

3. In a small bowl combine pineapple liquid, cornstarch, brown sugar, and 1 teaspoon soy sauce. Cook until sauce has thickened and pineapple is thoroughly heated, stirring constantly.

4. Serve over hot rice or oriental noodles.

Savoury Boston Ham Glaze

Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared one of their favourite dishes to make:

Savoury Boston Ham Glaze

Recipe created by Chef Chris Fanzega

Servings: 6-10 people

Ingredients

• 1 Johnston's Savoury Boston Ham, approximately 2.5-3 kg

• 1 cup brown sugar

• 1/4 cup maple syrup

• 2 1/2 cups water

• 1 Tbsp smoked paprika

• 1/2 Tbsp fennel seed

• 1 tsp black pepper

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 1/2 tsp ground ginger

• 1/8 tsp cayenne pepper

Instructions

1. Preheat oven to 325° F (160°C).

2. Combine ingredients and mix well.

3. Fully-cooked hams just need to be heated through before serving.

4. Place a ready-to-serve or fully-cooked ham in a shallow roasting pan and bake, uncovered, at 325° F (160°C). A fully-cooked whole ham will take about 15 to 18 minutes per pound (500 g); while a smaller fully-cooked half-ham will need about 18 to 24 minutes per pound (500 g). Brush on glaze during the last 15-30 minutes of cooking.

5. Alternatively, you can cook the ham in a crock pot with all the glaze ingredients and heat 2-6 hours until heated thoroughly.

6. Allow the juices to settle by letting the ham rest for 10-15 minutes before carving.

7. Enjoy!

Perfect Pulled Pork

Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared one of their favourite dishes to make:

Perfect Pulled Pork

Using a slow cooker is not-so-secret weeknight weapon - it requires minimal hand-on time so you can spend less time in the kitchen and more time with your family (Courtesy of National Pork Board)

Servings: 16-20

Prep Time: 10 minutes

Cook Time: 6 hours

Ingredients

• 1 5 lbs Johnston’s Boneless Pork Butt/Shoulder

• 1 1/2 tsp smoked paprika

• 2 tsp black pepper

• 1 tsp cayenne pepper

• 1 tsp dried thyme

• 1 tsp garlic powder

• 1/2 tsp salt

• 1 cup water

• soft sandwich buns

Instructions

1. Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cook. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.

2. Remove pork to a large cutting board or platter and let rest for 10- 15 minutes. Pull, slice or chop to serve.

3. Serve in buns with barbeque sauce.

Potato and Farmer Sausage Soup

Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared one of their favourite dishes to make:

Potato and Farmer Sausage Soup

Ingredients

• 5 cups potatoes, diced into 1-inch cubes

• 1 large onion, chopped

• 2 tsp salt

• 2 large carrots, diced into rounds

• 1 Tbsp parsley, chopped

• 1 Johnston's Farmer Sausage, cut into rounds

• 3 Tbsp butter

• 1 2/3 cup (1 can) evaporated milk

• 1 cup water

• 1 pkg asparagus soup mix

Instructions

1. Put potatoes and onion into a soup pot and cover with water. Add salt, cover and bring to a boil. Reduce heat and simmer until potatoes are cooked.

2. Cook carrots and farmer’s sausage separately.

3. Add butter, milk, and water to potatoes. Add pre-cooked carrots, sausage, soup mix (dissolve in water first so it is not lumpy – add more water if needed). Bring to boil.

4. This is very chunky soup and is a meal in itself.

BLT Chopped Salad

(Photo courtesy of All In One Productions)

Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared one of their favourite dishes to make:

BLT Chopped Salad

Courtesy of Well Seasoned: Gourmet Food Store (www.wellseasoned.ca)

Ingredients

 2 heads romaine lettuce, chopped

 2 cups fresh arugula, chopped

 1 pint grape tomatoes, quartered

 6 slices Johnston’s Thick Sliced Bacon, fried crisp & crumbled

 1 cup frozen corn niblets, thawed

 1 avocado chopped

 1/2 cup feta crumbled

 1 1/2 Tbsp olive oil

 1 lime, juiced

 1/4 tsp salt

 1/4 tsp pepper

Instructions

1. In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado

2. Add in salt, pepper, olive oil and lime juice then toss well to coat

3. Fold in bacon and feta then divide evenly among 2 plates

4. Serve & enjoy!

Dez’s Famous Sausage & Fennel Pasta

Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared one of their favourite dishes to make:

Dez’s Famous Sausage & Fennel Pasta

Recipe created by Chef Dez

Servings: 6 portions

 Ingredients

• 3 Tbsp olive oil

• 500 grams Johnston’s Mild Italian Sausage, casings removed

• 1 medium onion, diced very small

• 4-6 large garlic cloves, minced

• 2 Tbsp fennel seed

• 1 tsp salt

• a few grinds of black pepper

• 126 ml can tomato paste

• 796 ml can diced tomatoes

• 1 cup red wine, full-bodied

• 1 tsp vegetable stock paste

• 2 Tbsp white sugar

• 1/2 tsp sambal oelek, optional

• 400 grams penne paste or other favourite pasta shape

• 1 cup whipping cream

• chopped fresh parsley, for garnish

• grated parmigiano reggiano cheese, for garnish

Instructions

1. Add olive oil, sausage, onion, garlic, fennel seed, salt and pepper to a large heavy bottomed pan.

2. Turn the heat on to medium-high and cook, while breaking up the sausage, until the sausage is fully cooked and in small pieces, approximately 8 to 12 minutes.

3. Stir in tomato paste, diced tomatoes, wine, vegetable paste, sugar, and sambal oelek. Bring to a boil and reduce over medium heat until the sauce becomes very thick, approximately 10 to 15 minutes. Cook your pasta in boiling, liberally salted water to desired consistency (approximately 13 to 15 minutes for penne) during this step.

4. Once the sauce has reduced, stir in the whipping cream and then the cooked and drained pasta. Serve immediately garnished with parsley and grated Parmigiano Reggiano.

Chef’s Tip: ‘sambal oelek’ is a crushed chilli product that comes in liquid/paste form – it is optional in this recipe but I find that it really adds some complexity to the sauce, and with only one half teaspoon, the sauce is not spicy. If you want a spicy sauce, then add more sambal oelek or use hot Italian sausage instead of mild.

Angie’s WORLD FAMOUS Bacon Chocolate Chip Cookies

Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared one of their favourite dishes to make:

Angie’s WORLD FAMOUS Bacon Chocolate Chip Cookies

These were on the Vancouver Magazine list of 101 things to eat before you die! Recipe courtesy of Angie Quaale of Well Seasoned Gourmet Food Store (www.wellseasoned.ca)

Ingredients

• 3/4 cup unsalted butter, softened

• 1 cup softened brown sugar

• 1/4 cup granulated sugar

• 1 egg

• 2 tsp vanilla extract

• 2 cups all-purpose flour

• 2 tsp cornstarch

• 1 tsp baking soda

• 1/2 tsp salt

• 8 oz bittersweet chocolate chunks

• 8 slices Johnston's Thick-Sliced Bacon, cooked crisp and roughly chopped

Instructions

1. Preheat oven to 350°F.

2. Cream together butter and sugars until smooth.

3. Add egg and vanilla and blend in.

4. Stir in flour, cornstarch, baking soda and salt.

5. Stir in chocolate chunks and bacon.

6. Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.

Grilled Crispy Pork Belly with Turmeric Coconut Basmati Rice & Sauteed Baby Bok Choy

Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared one of their favourite dishes to make:

Grilled Crispy Pork Belly with Turmeric Coconut Basmati Rice & Sauteed Baby Bok Choy

Created by Chef Marc Beaulieu - Certified PNWBA & KCBS BBQ Judge

Ingredients

• 2 lbs Johnston’s Rind On Pork Belly

• coarse kosher salt

Rub

• 1 tsp ginger, minced

• 2 garlic cloves, minced

• 1/2 tsp turmeric

• 2 Tbsp soya sauce

• 1/2 tsp fish sauce

• 1 Tbsp lemongrass, minced

Turmeric Coconut Basmati Rice

• 1 1/2 Tbsp olive oil

• 1/2 onion, diced

• 3 garlic cloves, minced

• 1 Tbsp freshly grated ginger

• 1/2 tsp salt

• 1 cup basmati rice, rinsed & drained

• 1 1/2 tsp turmeric

• 7 oz coconut milk

• 1 1/4 cup water

• basil leaves, chopped

Sautéed Baby Bok Choy

• baby bok choy

• 1 Tbsp ginger, minced

• 2 garlic cloves, minced

• 1/4 cup onion diced

• 1 1/2 Tbsp sunflower oil

• sesame oil

• toasted sesame seeds

Instructions

1. Mix rub ingredients to form a paste.

2. Place belly skin side down and cut 3/4 of the way through every 1 ½” to form a crisscross pattern. Rub paste into meaty side.

3. On a bed of coarse kosher salt, lay belly skin side down for 5 hours.

4. After 5 hours, score the skin side every ½” or so on an angle to form a diamond pattern.

5. Preheat grill to 500°F.

6. Rub skin with a generous amount of the kosher salt from the salt bed.

7. Place belly on preheated grill over indirect heat, skin side up.

8. Cook for approximately 1 ½ to 2 hours or until skin is puffy and golden brown.

9. Slice into cubes and serve with rice and sautéed greens. Enjoy!

Turmeric Coconut Basmati Rice

1. In a medium saucepan, heat oil over medium heat and add onion, garlic, ginger, and salt.

2. Cook for 5-7 minutes stirring often until onions have softened, but not browned.

3. Add rice and turmeric and stir for a few minutes.

4. Add coconut milk and water and stir to combine.

5. Raise heat to a boil and then reduce to low and cover.

6. Cook for 15 to 20 minutes, or until liquid is absorbed.

7. Remove from heat and fluff with fork and add chopped basil.

Sautéed Baby Bok Choy

1. In a large skillet add 1 tablespoon or so of oil and heat over medium heat. Add onion, garlic and ginger, cook till softened.

2. Add washed and trimmed bok choy leaves or chopped into 1 inch pieces. Sauté until stems become tender crisp.

3. Add a few drops of sesame oil. Top with sesame seeds.

Asian Pork Dumplings

Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared one of their favourite dishes to make:

Asian Pork Dumplings

Servings: 48 dumplings

Ingredients

• 2 lbs Johnston's Ground Pork

• 2 tbsp garlic, minced

• 1 tbsp ginger, minced

• 1 small bok choy, blanched & chopped

• 3 Tbsp cilantro

• 1/4 cup green onion, diced

• 2 large eggs

• 1 Tbsp soya sauce

• salt & pepper

• round wonton wrapper

Instructions

1. Hand mix in large bowl Johnston’s Ground Pork, garlic, ginger, bok choy, cilantro, green onion, eggs, soy, and pinch of salt and pepper.

2. When mixed well, portion into ½ ounce and wrap in round wonton wrappers.

3. Steam until done (approximately 4-6 minutes).

4. Serve with soya sauce.

Johnston's Pork Loin with Stove Top Stuffing & Oven Roasted Vegetables

Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared one of their favourite dishes to make:

Johnston's Pork Loin with Stove Top Stuffing & Oven Roasted Vegetables

Chef Steve Waldron of Fat Wally's Firehouse BBQ brings you his non-turkey Christmas dinner option - a simple but delicious one dish meal.

Ingredients

• 1 Johnston’s Boneless Pork Loin, 1-1.5 kg piece

• 1 box chicken stove top stuffing

• 1/4 cup dried cranberries, optional

• favourite vegetables for roasting

• fresh herbs such as rosemary & thyme, chopped

• coarse salt & pepper

• olive oil

• 1 package pork gravy, optional

Brine

• 4 cups water

• 1/4 cup coarse salt or 1/8 cup table salt

• 1/3 cup white sugar

Instructions

1. Mix brine ingredients until dissolved.

2. Put pork in resealable zip-type bag with the brine and refrigerate 12 hours or overnight.

3. Preheat oven to 450F.

4. Make stuffing per package directions and add cranberries.

5. Remove pork from brine. Rinse and dry.

6. Butterfly pork loin and pound to even thickness.

7. Add stuffing to pork and roll up in to a roast. Tie with butcher’s string.

8. Season outside of roast with the fresh herbs, coarse salt and pepper.

9. Lay vegetables in roasting pan and drizzle with olive oil. Season with salt, pepper and any herbs you like.

10. Place roast on vegetables and put on middle rack of preheated oven.

11. Roast at 450F for 20 minutes then reduce heat to 325F. Continue cooking until pork is 145F internal temperature and vegetables are roasted. (About another 45-60 minutes).

12. Remove roast and cover loosely for 10 minutes.

13. Make gravy (optional)

14. Slice and serve.

15. Note: If vegetables need more time, just put them back in oven while the roast rests.

Country Stuffing with Garlic Infused Smoked Tenderloin

Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared one of their favourite dishes to make:

Country Stuffing with Garlic Infused Smoked Tenderloin

Recipe created by Chef Alex of Pugsley’s Creative Catering

Ingredients

• 8 cups assorted bread, cut into 1.5” cubes (more variety the better: white, cheese, herb, seeded, multigrain, bagels, croissants, etc.)

• 2 cups Johnston’s Thick Sliced Bacon, chopped to 1” pieces

• 1 cup onions, chopped

• 1 cup mushrooms, chopped

• 2 cloves garlic, chopped

• 1/2 cup carrots, chopped

• 1/2 cup celery, chopped

• salt and pepper to taste

• 1 tsp smoked paprika optional

• 1/2 Tbsp poultry seasoning, divided - half for pan, half for bread cubes

• 2 cups turkey stock, can be substituted with chicken stock

• 1/2 cup Johnston’s Garlic Infused Smoked Tenderloin, chopped

• 1/4 cup chopped walnuts, optional

• 1/4 cup dried cranberries, optional

Instructions

1. Preheat oven to 350°F.

2. Combine bread cubes in a large mixing bowl.

3. In a frying pan, over medium high heat, sauté bacon, onions, mushrooms and garlic. Cook until caramelized.

4. Add carrots, celery, salt, pepper, smoked paprika, and half poultry seasoning to the pan and sauté until combined. 

5. Add other half of poultry seasoning to bread cubs and mix.

6. Add turkey/chicken stock to pan and continue to cook until liquid is reduce by a third.

7. Stir in walnuts and cranberries then add entire mixture to bread cubes.

8. Fold in mixture. Do not stir as this will start to make a paste or make it mushy.

9. Transfer to heat proof serving bowl and cook in oven to an internal temperature of 165°F.

Tips

Tip #1: Stuffing can be made a day before, cooled on a cookie sheet and placed (covered) in the fridge.

Tip #2: If this recipe is used as stuffing inside the turkey, make sure internal temperature reaches 185°F.

Bacon, Gruyere & Caramelized Onion Spread

Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared one of their favourite dishes recipes:

Bacon, Gruyere & Caramelized Onion Spread

Created by Angie Quaale (wellseasoned.ca)

Ingredients

·      2 tsp butter

·      1 tsp olive oil

·      2 (about 1 lb) vidalia sweet onions, halved and thinly sliced

·      1/4 tsp white sugar

·      1/2 tsp kosher salt

·      1 Tbsp sherry vinegar

·      1/2 tsp minced fresh thyme

·      6 slices Johnston’s Bacon thick, sliced

·      3/4 cup gruyere cheese, shredded

·      1/2 cup full fat sour cream

·      1/2 cup mayonnaise

·      1/4 tsp freshly cracked black pepper

Instructions

1.    Preheat oven to 400°F.

2.    Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp.

3.    Drain on paper towels and then crumble. Melt butter with oil in a large sauté pan over medium-high heat. Add the sliced onions, sugar, and salt; stir occasionally – cook about 10 minutes or until onions soften and just begin to turn golden. Reduce heat to medium and continue to cook, stirring often, 20 minutes or until onions turn deep golden brown. Stir in the sherry vinegar, to deglaze pan. Continue to cook until vinegar is reduced by half and add the thyme.

4.    Combine the cheese, sour cream, mayo & black pepper in a medium bowl. Stir in onions & bacon and transfer to a heat proof baking dish.

5.    Bake in a 400°F oven for about 20 minutes or until mixture bubbles and top is lightly golden.

6.    Serve with crusty bread, crackers or veggies for dipping.

https://www.johnstons.ca/recipe/johnstons-bacon-gruyere-caramelized-onion-spread/

Whiskey, Honey, Grainy Mustard Standing Rib Pork Roast

Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared one of their favourite dishes to make:

Whiskey, Honey, Grainy Mustard Standing Rib Pork Roast

Recipe created by Chef Rusty Johnson of Rusty's BBQ (www.rustysq.com)

Ingredients

·      1 Johnston’s Five Bone Standing Rib Pork Roast, bones cleaned (not quite frenched completely)

·      1 1/2 cups whiskey (don’t worry, just get the cheap stuff)

·      1/2 cup honey

·      2 sprigs fresh rosemary, finely chopped

·      3 cloves fresh garlic, finely minced

·      1/4 cup grainy mustard seed mustard

·      2 tsp + 1 Tbsp salt

·      1 tsp + 1 Tbsp coarse ground pepper

·      2 Tbsp butter

·      1 Tbsp olive oil

Instructions

Glaze Sauce

1.    In a small sauce pot, heat butter and garlic until garlic becomes translucent.

2.    Add rosemary and cook for an additional minute.

3.    Pour in whiskey and cook on medium hot until whiskey is reduced by half.

4.    Pour in honey, mustard, 2 teaspoons salt, 1 teaspoon coarse ground pepper and continue to cook for another 3 minutes.

Pork

1.    Take the pork roast and spread 1 tablespoon olive oil equally over the outside.

2.    Season with 1 tablespoon of salt and 1 tablespoon coarse ground pepper.

3.    Let the roast sit for 30 minutes on the counter before cooking.

4.    Set up your BBQ for indirect cooking (turn on one side of the BBQ so you can cook your meat without it directly above the flames. The hot side should be set to high).

5.    Take roast to the hot side of your grill and sear the outside for 2 minutes per side. Rotate and roll the meat to equally brown the outside.

6.    After five minutes, move roast to the indirect side. Place roast on a rack and let it hover above a pan to collect the dripping juices.

7.    Cook the meat at approximately 275°F for 1.5 to 2 hours until the center of the meat reaches 145°F.

8.    Take a small amount of the glaze and mop the outside, equally covering the entire roast

9.    Once glazed, let pork continue cooking until internal temperate measures 150°F.

10.  Take roast off and apply one more light coat of glaze.

11.  Let roast stand for 15 minutes before slicing.

12.  Take reserved drippings and add them to the remaining sauce, heating it on the stove. Keep it heated until you serve.

13.  Slice roast into chops, one slice per bone.

14.  Serve chops on a platter with sauce drizzled to top with extra sauce on the side.

https://www.johnstons.ca/recipe/whiskey-honey-grainy-mustard-standing-rib-pork-roast/

Bacon Panko Pork Pops Recipe

Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared one of their favourite dishes they wanted to share!

Bacon Panko Pork Pops

Created by Chef Alex Pugsley of Pugsley’s Creative Catering

Ingredients

·      1/2 - 3/4 inch cubes Johnston’s Pork (loin cut, no fat - approx. 2 pork chops)

·      1 1/2 lbs Johnston’s Bacon Slices

·      12 wooden kabob skewers

·      4 cups panko crumbs

·      2 cups white flour

·      4 eggs

·      1/2 cup milk

·      2 Tbsp Tabasco sauce

·      1 Tbsp salt

·      1 Tbsp pepper

·      choice of seasoning (Tex-Mex, chili powder, herb & garlic, lemon pepper)

·      1 cup sweet chili sauce

Instructions

1.    Cook half the bacon to a medium crispness. Pat off extra grease and chop into coarse pieces.

2.    Grind the remainder half of bacon in food processor until soft (paste/ground pork consistency). Divide raw bacon mix into 12 equal balls.

3.    Place pork cube halfway onto skewer. Lightly sprinkle with seasoning mix.

4.    Place raw bacon ball in palm of hand and spread a round disc. Place skewered pork in center and fold raw bacon mix around pork cube, coating evenly to form a pop.

5.    Set up breading station: Bowl 1 - flour, salt and pepper; Bowl 2 - lightly beaten eggs, milk, and Tabasco; Bowl 3 - Panko crumbs mixed with chopped bacon pieces.

6.    Select a wet and dry hand. One at a time, dredge pop in flour mixture, shake off excess. Next, coat pop in egg mix. Last, coat pop in crumb mixture, softly forming the pop ensuring even, full crumb coating while maintaining the ball shape.

7.    With deep fryer at med/high heat, place pops (upside down) in oil for 4 - 6 minutes, or until brown and internal temperature has reached 160-165°F.

8.    Arrange pops on a plate or in a vase or in any type of creative display. Serve with sweet chili sauce or your favourite dipping sauce.

Tip: Leftover crumb mix makes for a great pork schnitzel. Store crumb mix in a sealed bag for up to 5 days in the fridge.

https://www.johnstons.ca/recipe/bacon-panko-pork-pops/

Glazes for Ham Recipe

Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared their favourite ham glazes to make.

Glazes for Ham

Ingredients

·      Old Fashioned Glaze

Combine 2 cups (500 mL) brown sugar with 2 Tbsp (25 mL) all-purpose flour, 2 Tbsp (25 mL) corn syrup, 2 tsp (10 mL) dry mustard, and 3 Tbsp (45 mL) white wine vinegar; mix well.

·      Canadian maple glaze

Combine ¼ cup (50 mL) Dijon mustard with ¼ cup (50 mL) maple syrup and ½ tsp (2mL) dried thyme; mix well.

·      Maple-Ginger Glaze for Ham

Combine 1/4 cup (125mL) maple syrup, 2 Tbsp (25 mL) all-purpose flour, 1 Tbsp (15 mL) each Dijon mustard and lemon juice, and a dash of powdered ginger.

·      Honey-Orange Glaze for Ham

Mix 1/2 cup (125 mL) each honey or corn syrup and orange juice with 1 cup (250 mL) brown sugar.

·      Pineapple-Apricot Glaze for Ham

Combine 1/2 cup (125 mL) each apricot nectar and pineapple juice with 1 cup (250 mL) brown sugar.

·      Currant glaze for ham

Stir 1/2 tsp (2 mL) powdered mustard and 1 to 3 Tbsp (15 to 50 mL) horseradish into 1 cup (250 mL) red currant jelly.

Instructions

1.    Fully-cooked hams just need to be heated through before serving.

2.    Place a ready-to-serve or fully-cooked ham in a shallow roasting pan and bake, uncovered, at 325° F (160°C).

3.    A fully-cooked whole ham will take about 15 to 18 minutes per pound (500 g); while a smaller fully-cooked half-ham will need about 18 to 24 minutes per pound (500 g).

4.    Brush on glaze during the last 15 - 30 minutes of cooking.

5.    Allow the juices to settle by letting the ham rest for 10 -15 minutes before carving.

https://www.johnstons.ca/recipe/glazes-for-ham/

Thai-Peanut Pork Stew Recipe - Slow Cooker

Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared one of their favourite dishes to make.

Thai-Peanut Pork Stew - Slow Cooker

Servings: 6

Prep Time: 15 minutes

Cook Time: 8 hours

Ingredients

·      2 lbs Johnston’s Pork Loin or Shoulder Roast, trimmed

·      1/2 red bell pepper, cut into strips

·      1/4 cup teriyaki sauce

·      2 Tbsp white wine vinegar

·      1/2-1 tsp cayenne pepper (depending on how ’hot’ you prefer)

·      2 garlic cloves, minced

·      1/4 cup creamy peanut butter

·      1 cup frozen green beans, thawed

·      2 Tbsp unsalted peanuts, chopped

Instructions

1.    Cut pork roast into 1-inch (2.5 cm) cubes. Place pork pieces, red bell pepper strips, teriyaki sauce, vinegar, cayenne pepper, and garlic in a slow cooker; stir. Cover and cook on LOW for 7-1/2 hours.

2.    Then add peanut butter and green beans, stirring to mix. Cook for an additional 1/2 hour on HIGH.

3.    Serve over hot cooked rice or rice noodles. Top with chopped peanuts.

https://www.johnstons.ca/recipe/thai-peanut-pork-stew-slow-cooker/

Pork Chops with Tangy Cranberry

Chilliwack has so much to offer, including meal ideas!  Below, Johnston’s has shared one of their favourite dishes to make.

Pork Chops with Tangy Cranberry

Ingredients

·      1 tsp canola oil

·      6 - 3/4" thick Johnston’s Centre-Cut Pork Chops

·      1/2 tsp fresh ground black pepper

·      1 Tbsp butter

·      1 medium onion finely, chopped

·      2 sprigs fresh rosemary, finely chopped (or 2 tsp dried rosemary)

·      1/2 cup fresh or frozen cranberries, chopped

·      3/4 cup reduced-sodium chicken broth

·      13 oz can (384 mL) whole berry cranberry sauce

·      1 Tbsp balsamic vinegar

Instructions

1.    Heat oil in a large skillet over medium-high heat. Season pork chops with pepper, and then sear on all sides, about 2 minutes. Place chops aside.

2.    In same skillet, melt butter. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add cranberries, broth, cranberry sauce and vinegar, stirring to combine. Bring to a boil; then add pork chops back to skillet.

3.    Reduce heat and simmer, uncovered, for about 15 - 20 minutes, until sauce is thickened and chops are cooked.

4.    Serve with rice or stove-top stuffing and seasonal vegetables.

https://www.johnstons.ca/recipe/pork-chops-with-tangy-cranberry/

Corner Nook Cafe - Where To Eat Breakfast, Brunch or Lunch in Chilliwack

Corner Nook Cafe - Where To Eat Breakfast, Brunch or Lunch in Chilliwack

Corner Nook Cafe and it’s “Shabby Chic done Diner style” Decor

The Corner Nook Cafe is exactly how you would picture it; a tiny breakfast and lunch cafe nestled in the corner of a small strip of stores, bustling with activity and full of friendly, small-town vibes.

Located near the corner of Fourth Ave. and Young Rd., we had heard a few good things about the Corner Nook Cafe and decided to pop in for breakfast. After posting photos from our visit onto Facebook, we were surprised to see how many people already knew about this cafe with claims that it is “THE” place to go to for breakfast and lunch!

We made it just in time before 9, when the breakfast special would end, and enjoyed tea, sausage, eggs, toast, hash browns, and the intentionally eclectic decor and friendly atmosphere. With a fairly large menu, it was nice to narrow down the choices to a breakfast special, but the lunch section (hello poutine!) also caught our eye and called for another visit.

The Corner Nook Cafe should definitely be on your list for a breakfast or lunch visit, and in the meantime, check them out on facebook here; https://www.facebook.com/Corner-Nook-Café-383286541736503/

You can find them at: 9020 Young Rd # 6 (map included), right by PedalSport.
(If parking is limited at the front of the building, there is parking available behind the building and along the sides of Fourth and Fifth Ave.)

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