Crazy good recipes

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M&K’s Ramen Fried Chicken Thighs

Makes: 6 chicken thighs

6 chicken thighs, boneless skinless
1 package ramen noodles, blended up into a fine powder
1 ramen flavour packet 
1/2 cup corn meal
1 cup buttermilk
1tsp hot sauce
1 tsp paprika,
1 tsp onion
1 tsp sage
1 tsp thyme
1 tsp garlic
1 tsp kosher salt
1 tsp black pepper



In a large bowl, mix ramen powder, flavour packet, cornmeal, and all spices. In another bowl, mix the butter milk, egg and hot sauce. Dip each thigh into the buttermilk mixture, then into the dry mixture, back into the wet mixture and back into the dry mixture. Preheat a cast iron skillet over direct heat in a 400-500 degree grill. Add smoke flavour by putting dry, seasoned wood over the coals (we used sugar maple and hickory wood). Add a quarter inch of oil. Once the pan and oil are hot, place each thigh in the pan, ensuring that they are not touching each other. Grill until nicely browned on each side about - approximately 5-10 minutes. 


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M&K’s Grilled Kobassa & Cheddar Fritters with Ramen

Makes: 10-12 fritters

1-2 green onions, finely sliced 
1/2 cup of cubed cheddar cheese
1/2 cup Halenda’s Old country Kobassa or a peppered kobassa 
1tbsp of your favourite BBQ rub, we used Uncle Steve’s Competition Bird Powder 
1 ramen flavour packet 
1 package ramen noodles, blended up into a fine powder 
1-2 eggs
1 cup of cornmeal 

1/2 cup of buttermilk 



In a large bowl, combine the ramen powder, cornmeal, flavour packet and BBQ rub. Stir to combine. Add in kobassa, cheese, onion buttermilk, and eggs. Stir to combine. Spoon onto an oiled, parchment lined cookie sheet or grill pan. Grill in a 375-400 degree Fahrenheit grill over indirect heat until browned on both sides - approximately 10 minutes a side. 

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M&K’s Bacon-Wrapped Honey Sesame Pork Tenderloin

Makes: 2 pork tenderloins

1 cup lukewarm water
1 tsp yeast
1 tsp sugar
3 tbsp olive oil 
1 tsp salt
3 cups flour 
1 bunch scallions, finely sliced
1 tbsp sesame oil
Black and white sesame seeds 


In a large bowl, add water, yeast and sugar. Allow to bloom for 10 minutes. Add flour, salt and oil, and knead for 8-10 minutes. Put in a greased bowl, and allow to rise for an hour in a warm place. Spread dough into a large rectangle. Sprinkle over green onions, and half the sesame oil. Roll into a log, and press (seam side down) into a silicone loaf pan. Top with remaining sesame oil, and sesame seeds. Preheat grill to 400 degrees Fahrenheit and bake until nicely browned - about 35-45 minutes. 

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M&K’s Sesame Scallion Bread

Makes: 1 loaf

1 cup lukewarm water
1 tsp yeast
1 tsp sugar
3 tbsp olive oil 
1 tsp salt
3 cups flour 
1 bunch scallions, finely sliced
1 tbsp sesame oil
Black and white sesame seeds 


In a large bowl, add water, yeast and sugar. Allow to bloom for 10 minutes. Add flour, salt and oil, and knead for 8-10 minutes. Put in a greased bowl, and allow to rise for an hour in a warm place. Spread dough into a large rectangle. Sprinkle over green onions, and half the sesame oil. Roll into a log, and press (seam side down) into a silicone loaf pan. Top with remaining sesame oil, and sesame seeds. Preheat grill to 400 degrees Fahrenheit and bake until nicely browned - about 35-45 minutes. 

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M&K’s Grilled Mushroom, Spinach and Goat Cheese Quesadilla

Serves: 4
Prep time: 10 minutes
Grill time: 17-20 minutes
Total cook time: 27-30 minutes s

We absolutely love these quesadillas as a super quick weeknight dinner! Mushrooms provide such richness, heartiness, and flavour to this easy meal. Chock full of vitamins and nutrients, these tasty quesadillas are great for the whole family. Our favourite part…they come together quicker than you can say SHROOMIE!

1 tbsp olive oil
2 x 227g packages of cremini mushrooms, sliced
1 medium sized onion, chopped
3-4 cloves garlic, finely minced
140g package plain goat cheese, crumbled
227g (8oz) package of spinach leaves
1 ½ tbsp your favourite BBQ rub
4 large tortillas


Heat oil in a cast iron skillet over medium high heat. Add mushrooms, and onions. Cook for 10 minutes, until nicely browned. Add garlic, and continue to cook for an additional minute.

Add spinach, and stir. Cook until spinach is wilted – about 5 minutes. Season with BBQ rub.

Spoon filling evenly onto half a tortilla. Top with cheese. Fold over, and press lightly.

Grill over high heat, for about 1 minute per side, until nicely browned.

Allow to cool slightly before slicing into 3 even sections.



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Maddie & Kiki’s Apple-wood Smoked French Onion Soup

Serves: 4
Prep time: 20 minutes
Grill time: 1 ½ hours
Total cook time: Approximately 2 hours

This is one of the most comforting soups there are! Smoking the onions in this recipe makes ALL THE DIFFERENCE! It takes the classic familiar flavour of French onion soup and elevates it to a super elegant and fancy appetizer or main side dish. Perfect for an intimate gathering at home this holiday season, our smoked French onion soup is the perfect cup of warmth to provide comfort this Christmas.

12 jumbo yellow onions, finely chopped
6 tbsp salted butter
2 tbsp olive oil
2 tbsp Bourbon
1 tbsp finely chopped fresh rosemary
4 cups beef broth
1 tbsp dark maple syrup
4 thick slices fresh baguette, toasted
½ cup smoked white cheddar cheese


In a cast iron skillet, combine onions, with butter and olive oil. Season with salt and pepper to taste. Place over indirect heat in a preheated 350 degree charcoal grill. Place your favourite wood underneath the lit charcoal for extra smoke flavour (we love using a fruit wood like apple or peach!). Allow the onions to caramelize, stirring occasionally, until reduced and nicely browned – about an hour. Deglaze the pan with the bourbon. Add the fresh rosemary, and beef broth, and bring to a low simmer. Ladle into french onion soup bowls, top with baguette and cheese, and return to the grill. Once the cheese is melted, the soup is ready! Top with freshly cracked black pepper.


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Maddie & Kiki’s Grilled Portabella Au Gratin

Serves: 1 special Mom

This year Mother’s Day looks a little bit different, but there is no reason we can’t celebrate Mom with this delicious individual portion for Grilled Portabella Au Gratin. It’s perfect to wrap up and drop off on her porch for her to enjoy! This recipe uses easy-to-find ingredients that can easily be swapped out depending on what you have in your fridge! Featuring Canadian mushrooms that you can find in all grocery stores across Canada, 24/7! Happy Mother’s Day!

1 large portabella mushroom, thoroughly washed
2 tbsp butter, salted
1 tbsp extra virgin olive oil
1/3 cup yellow onion, minced
1 large garlic clove, finely minced
1 tbsp all purpose flour
2/3 cup whole milk
Salt and pepper to taste
¼ cup gouda cheese, grated (or any cheese that you like)
3 tbsp seasoned bread crumbs
1 tsp extra virgin olive oil
1 tbsp flatleaf parsley, finely chopped


Grill the portabella mushroom for 2-3 minutes per side, over direct heat, until slightly soft. Put mushroom into a 6.5-inch cast iron pan.
In a small pan, melt the butter and olive oil. Add the onions and garlic, and cook until translucent, about 3-4 minutes. Add the flour and cook for an additional minute. Add the milk and cook over medium high heat until the mixture is thickened, about 1-2 minutes. Pour over top of the mushroom in the cast iron skillet.
Top with cheese.
In a small bowl, combine breadcrumbs with olive oil. Add over top of the cheese.
Place over indirect heat in a preheated 400-degree grill and cook until mixture is bubbly – about 10-12 mins.
Top with finely chopped parsley before serving.


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Maddie & Kiki’s Simple Vanilla Pudding with Spiced Grilled Pears

Serves: 4
Prep time: 10 minutes
Grill time: 20-25 minutes
Chill time: 4-5 hours
Total Time: 5 hours 35 minutes

When we were little, our Dad would make us this pudding for Friday night movie nights when we’d inevitably force him to watch The Little Mermaid for the ten thousandth time. We love this pudding for SO many different reasons! It’s so simple, easy to make and all you must do is gain up the patience to let it cool before digging it! Made with ingredients readily available at home, this pudding can be poured into a graham cracker crust, topped with whipped cream, and double as a pie filling too! Many aspects of this recipe can be altered to suit what you’ve got at home: you can add a few tablespoons of cocoa to the pudding to make it chocolate, or a tablespoon of lemon or orange zest to make it lemon or orange pudding! Similarly, it can be paired with spiced grilled apples, peaches, pineapple or plums! Or…if you’re like our Dad, you could put some pudding on a plate, top it with sprinkles and say, ‘look girls! The cake melted!’

For the pudding:
1/3 cup all purpose flour
1 cup white sugar
Pinch of salt
2 cups 2% (or higher) milk
2 tsp vanilla extract
3 egg yolks, whisked
4 tbsp salted butter

For the pears:
2 ripe pears, cut in half and cored
1 tsp sugar
½ tsp cinnamon
Pinch of nutmeg


For the pudding:
In a medium sized sauce pan, whisk together the flour, sugar and salt.
Over medium heat whisk in the milk and vanilla. Whisk continuously until mixture is thickened, 5-10 minutes.
Add a few tablespoons of the hot milk into the bowl with the egg yolks and whisk to combine. Add the egg mixture to the saucepan and whisk to combine. Cook for an additional 2-3 minutes, whisking constantly.
Remove from heat and push through a fine mesh strainer. This will remove any lumps and ensure the pudding is silky smooth. Stir in butter.
Lay a piece of plastic wrap on the surface of the pudding to avoid a skin from forming. Allow to chill for 4-5 hours.
For the spiced pears:
In a small bowl, combine sugar and spices. Sprinkle mixture generously over cut-side of pears.
Grill over direct heat for 3-5 minutes per side, until beautiful grill marks are achieved. Move to indirect heat and allow to grill with the lid shut for another 10-15 minutes. Allow to cool completely before slicing.
To assemble: Spoon cooled pudding into a bowl, top with a few slices of the grilled pears. Optional toppings: granola, whipped cream, toasted pumpkin seeds


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Maddie & Kiki’s Corned Beef Philly Cheesesteak-Stuffed Shells

Prep time: 15 minutes
Grill time: 25 minutes
Total Time: 40minutes

If a juicy Philly cheesesteak sandwich couldn’t get ANY better, we’ve teamed it up with pasta! And let’s face it, pasta makes ANYTHING better! This dish is perfect for making while on the road – it only requires a humble can of corned beef and can feed an entire family! With only a few ingredients, this dish comes together so quickly so you and go back to what you do best – enjoying the open road with your family. We like to serve this hearty dish with a fresh green salad to balance off the richness of the dish. Or, just put a little salad beside it for some effort, give it to the dog and just end up eating more Philly cheesesteak stuffed shells!

2 green bell peppers, coarsely chopped
1 large onion, finely chopped
6 cloves of garlic, finely minced
3 tbsp olive oil
1 340g can of corned beef, crumbled
1 tbsp Montreal Steak spice
1 250 g can of jumbo pasta shells
2 284 ml of cream of cheddar soup (mixed with 1 can of water, half a can of half and half cream)
2 cups grated cheddar cheese


In a large pan, combine the olive oil, green peppers, onions, garlic, corned beef, and Montreal Steak Spice and cook over medium heat until the peppers are soft, approximately 10 minutes. Boil pasta shells until just before al dente – they will continue to cook while in the oven. Stuff each shell with filling mixture and arrange in a cast iron pan. Pour cheese sauce over shells, and top with shredded cheddar cheese.

Grill in a 375 degree Fahrenheit grill over indirect heat until the cheese is bubbling – approximately 25 minutes.


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Maddie & Kiki’s Grilled Salmon & Dill Burgers

Prep time: 15 minutes
Grill time: 6 minutes
Total Time: 23 minutes
Servings: 4 burgers

These salmon burger SCREAM summertime to us. They’re healthy, quick, and so easy to prepare on the grill. The best part is that they can be made with that old can of salmon you’ve had kicking around the pantry for a couple seasons! Canned salmon has all the health benefits of fresh salmon but is way easier on the ol’ pocketbook! We don’t waste time picking out all the bones either – if you finely mash them up, no one will know they’re there and you’ll increase the amount of calcium in every bite.

1 213g can of wild sockeye salmon, drained and thoroughly mashed
Zest of half a lemon
1 tbsp capers, roughly chopped
½ cup plain breadcrumbs
1 egg
½ tsp Old Bay Seasoning
¼ tsp cracked black pepper
1 tsp dried dill
½ tsp garlic powder


Combine all ingredients in a bowl, and mix thoroughly. Form into 4 equal patties. Over high heat, grill patties over direct heat for 3 minutes per side. We love serving these burgers with lettuce, tomato, red onion and a simple remoulade!


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Maddie & Kiki’s Kettle Fried Chicken Legs

Prep time: 20 minutes
Grill time: 30 minutes
Total Time: 50 minutes
Servings: Makes breading for 6 chicken legs

Cereal on chicken?! You got it! Corn pops lends an INCREDIBLE sweet and corny flavor to these chicken legs like no other. Our kettle fried chicken will give the colonel a run for his money! Cooked over charcoal, these legs don’t quit! Perfect for a backyard BBQ, paired with collard greens, mac and cheese and coleslaw. Once you kettle fry chicken, you’ll never want deep-fried chicken again. And the best part is – it can be made with many pantry staples you probably already have hiding in your cupboards!

6 chicken legs
1 cup Corn Pops cereal, blended into coarse meal
1/3 cup flour
1 tsp chili powder
1 tsp mustard powder
1 tsp dill
1 tsp dried thyme leaves
1 tsp garlic powder
1 tsp shallot powder (if you can’t find this, you can use regular onion powder)
1 tsp dried sage
1 tsp salt
½ tsp cracked black pepper
1 egg
1/3 cup water


Combine all dry ingredients in a bowl. In a separate bowl, whisk egg with water. Dip each chicken leg into the wet mixture, then roll into the seasoned breading. Then roll the leg in the wet mixture again, and again in the dry mixture. This double breading is KEY to making these legs super crispy, flavorful and delicious!

Set up your charcoal grill with the hot coals in the center. Arrange the legs around the perimeter of the grill. Allow the grill to preheat for 20 minutes, at 450 degrees Fahrenheit. Grill chicken legs for 30 minutes, until an instant read thermometer measures 165 degrees Fahrenheit.


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Maddie & Kiki’s Grilled Kielbasa & Rice Bites

Prep time: 15 minutes
Grill time: 25 minutes
Total Time: 40 minutes
Servings: 18-20 large bites

These bites are the epitome of comfort food. Each bite is loaded with cheesy, meaty goodness! We have put plates of these bites out at family gatherings and are always astounded at how fast they disappear. No one can resist them! They’re delicious in all their forms – fresh off the grill, at room temperature, served with a creamy dip, marinara sauce…they are so versatile and perfect for snacking. Being the good Italian girls we are, we certainly love a good arancini, but we think these bites would give them a run for their money!

375g of kielbasa, finely chopped
2/3 cup of finely chopped parsley
3 green onions, thinly sliced
1 head of garlic, finely minced
8 cups of cooked basmati rice
3 tbsp your favourite BBQ Rub
5 eggs
1 cup plain bread crumbs
1 cup shredded cheddar cheese


In a large bowl, combine all ingredients, and mix thoroughly. Form into patties, using a half-cup measuring cup to ensure they’re all uniform in size. Grill in a preheated 400 degree grill (medium heat in the centre, high heat on end, and off underneath the tray of bites), until nicely browned, approximately 25 minutes.


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Maddie & Kiki's Grilled Black Bean Brownies

Prep time: 10 minutes
Grill time: approx 16-17 minutes
Total Time: 26-27 minutes
Servings: 9 Brownies

These brownies are an absolute magic trick! You may be thinking ‘black beans?! We’re not making a burrito casserole, Maddie and Kiki!’ You’d be SHOCKED at how many people you can trick with these. Our Dad, who notoriously does NOT like beans of any kind (even the super fresh green ones straight outta the garden! Nuts, eh?!) couldn’t tell these were made of beans, or that they were healthy! We trick him like we’d trick a toddler! And you know what? With these brownies…you can trick ANYONE!

.1 19 ounce can of black beans, drained and rinsed
¼ cup unsweetened cocoa powder
¾ cup large flake oats
½ tsp salt
1 tbsp vanilla
¼ cup brewed coffee (you can use decaf here if you’d like!)
½ cup maple syrup
¼ cup coconut oil
½ tsp baking powder
¾ cup plant-based chocolate chunks


1. Add all ingredients except chocolate chips to a blender and blender until smooth. Make sure to scrape down sides to ensure the mixture is very smooth. Pour into a parchment-lined 8x8 grill pan.
2. Top with chocolate chunks. In a 350-375 degrees Fahrenheit grill, bake over indirect heat for 16-17 minutes. Brownies will look very gooey still, but don’t fret! Once they cool they’ll get SO rich and decadent!

Optional add-ons: Before baking, feel free to add any other yummy toppings like unsweetened shredded coconut, peanuts…the possibilities are endless!


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Maddie & Kiki’s Wood-Fired Vegan Bourbon & Peach Cheesecake

Makes 6 slices

We don’t know what we love most about this cheesecake – it’s plant-based, wood-fired, and made with bourbon and homemade canned peaches! This recipe is very simple to make, and we love making it in the wood-fired oven for that delicate smoky flavour. As if a slice of cheesecake with peach topping isn’t incredible enough, we top ours with whipped coconut whipped cream. We ate this cheesecake most recently while lounging in our jammies and going through all the cheesy Christmas movies we had taped on the PVR.

For the topping
3 cups of canned peaches
1 tbsp of your favourite bourbon
1 tsp cinnamon
¼ tsp all spice
¼ tsp salt
1 tsp vanilla
1 tsp molasses

For the filling
227 grams of vegan cream cheese (we used Daiya plain)
1 cup cashews, soaked overnight
3 tbsp tapioca starch
1 ¼ cup canned coconut milk
¼ cup coconut cream powder
1 tbsp coconut oil
Zest and juice of one lemon
pinch of salt
1 tbsp vanilla
2/3 cup maple syrup

For the crust
¾ cup oats
¾ cup raw almonds
pinch of nutmeg
1 tsp cinnamon
2 tbsp coconut oil
2 tbsp maple syrup

Start a fire off to one side of your wood fired oven. Use a few pieces of hardwood (we used birch) and allow wood to burn until coals. Push coals as far aside as you can. We want to cook the cheesecake on a slow, low heat, ensuring that the top will not burn while we achieve that incredible wood-fired flavor.

For the crust:
In a high-speed blender, blend oats and almonds until fine powder. Add remaining ingredients and press into the bottom of a parchment lined loaf pan. Bake in wood oven at 375 degrees for 20 minutes. Allow to cool completely. In a high-speed blender, add all ingredients for the filling. Make sure to blend until incredibly smooth. Pour onto cooled crust. Cover with parchment that is touching the surface of the cheesecake. Bake in wood oven for approximately an hour, until the centre is slightly jiggly when moved. Allow to cool completely – at least 6 hours, over overnight.

For the bourbon peach topping:
Add all ingredients to a medium-sized saucepan and cook over medium low heat until peaches begin to soften and the alcohol in the bourbon is cooked off. Using a hand-held immersion blender, blend until smooth, and allow to cool.


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Maddie & Kiki’s Naughty Charcoal Cookies

Makes approximately 30 cookies

We’re working hard to get on the naughty list just to get these coal cookies in our stockings! Not only do they feature activated charcoal IN them, they’re grilled on over charcoal on the grill too! These conversation-starting cookies are so fun to have out over the holidays, instead of your Granny’s dry old shortbread cookies (sorry Granny, those are good too but charcoal cookies?! Yes please!). Since these are entirely plant-based, we love to serve them with a frosty glass of cashew milk and think even Santa could benefit from this modern update on his favourite midnight snack!

1 ½ cups of all purpose flour
1 ¼ cups cocoa
1 tsp baking soda
¼ tsp salt
3 tsp activated charcoal
1 cup vegan margarine
1 ¾ cup brown sugar
1 tsp vanilla extract
2 tbsp ground flax
6 tbsp water
1 cup vegan chocolate chips

1. Light a full chimney of charcoal, and dump coals in grill baskets situated on the outside of the grill. We’ll be grilling these cookies over indirect heat. Allow grill to preheat to 400 degrees.
2. In a small, combine dry ingredients.
3. In a large bowl, cream butter with sugar. Add vanilla. In a blender, blend flax with water, until a gooey liquid is formed. This will serve as our plant-based egg substitute for this recipe. Add to butter mixture. Stir to combine well.
4. Add dry ingredients to wet ingredients. Make sure to use wooden spoon to get right to the bottom of the mixture. Keep stirring until you can’t see any flour or cocoa throughout the dark mass. Add chocolate chips and stir to combine.
5. Using a 1 tbsp measuring spoon, spoon heaping tablespoons of the dough in a grill pan lined with parchment paper. Don’t worry about rolling them into balls, or flattening them out, we want these to stay as chunky and rustic as possible, so they look like lumps of coal!
6. Grill over indirect heat for 10 minutes.
7. Allow to cool on tray for 10 minutes, then transfer to a wire rack to cool completely.


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Maddie & Kiki’s Pecan Smoked cALIFORNIA Prune and Chocolate Roses

Serves: 9

Prep time: 1 hour & 20 minutes
Grill time: 20 minutes
Total time: 1 hour & 40 minutes


Thanksgiving family dinners bring up all kinds of feelings and emotions. Don’t worry, you’re not alone if you’ve had any (or ALL of the following thoughts): How do I dodge my grandma’s question about why I don’t have a boy/girlfriend? What if I have to sit beside Uncle Henry who spits when he talks? Is it acceptable to wear trackpants/flip flops? Is cousin Lorraine going to bring her parrot that bites? Ok, so maybe some of those thoughts are just thoughts that we have personally experienced, but we can all agree that talking about your family members’ current diets and dietary restrictions is a topic that everyone can weigh in on! Dietary restrictions and preferences is one of the most talked about topics in 2019 so give your family something to talk about this Thanksgiving by serving these Smoked Prune and Chocolate Roses. They’re vegan, low in calories, and filled with a decadent prune butter that is rich, earthy, and jam-like that you could eat it with a spoon!

¼ cup warm water
2 tsp yeast
2 tbsp sugar
4 cups flour
½ cup cocoa powder
1 ½ tsp salt
½ tsp ground espresso powder
1 cup vegetable shortening
1 ¼ cup chocolate almond milk

California Prune butter:
2 cups dried California prunes, finely chopped
¼ cup vegan margarine
½ cup brown sugar
¼ cup honey
1 tbsp cinnamon
¼ all spice
1 tbsp rose water
½ cup water
1 tsp vanilla extract
½ tsp freshly grated ginger

2 cups powdered sugar
¼ cup coconut oil
1 tsp vanilla extract
2 tbsp chocolate almond milk
pinch of salt

*Optional: chopped pecans for garnish

1. Arrange your charcoal grill with the grill baskets along each outer edge – we’re going to grill these roses over indirect heat. Fill a chimney full of charcoal and allow to fully ignite. Place a chunk or two of pecan wood in the bottom of the charcoal baskets. Dump coals on top of wood and allow grill to preheat to 375 degrees Fahrenheit.
2. Grease a 10-inch cast iron pan with vegetable shortening; set aside.
3. In a small bowl, combine water with yeast and sugar. Allow to bloom for 8-10 minutes. In a medium sized bowl, combine all dry ingredients. Combine the vegetable shorting with the almond milk, and microwave until melted – 1 to 2 minutes. Allow to cool slightly before adding to the yeast mixture. Combine with dry ingredients and mix until you’ve reached a soft ball of dough. Knead dough for about five minutes. Set aside in a covered bowl that has been greased with vegetable oil for approximately an hour, until the dough has risen slightly.
4. Meanwhile, over direct heat, combine all ingredients for the prune butter in a foil pan. Allow the mixture to bubble away, stirring constantly for approximately 10-12 minutes, until you’ve reached a thick jam-like consistency. Allow to cool to room temperature.
5. Using a rolling pin, roll the dough out on a lightly floured surface until you’ve reached a large rectangle that is about a ¼ inch thick.
6. Spread prune butter in an even thin layer on the dough. Trim off any wonky bits. Starting at the longest edge, tightly roll the dough in a jelly-roll type fashion, until you reach the other end. Using a very sharp knife, cut the dough into 12 equal pieces. We like to cut it down the middle first, and then it becomes easier to see that each half needs 6 portions. Do NOT hesitate while cutting – you need to commit to the cut! Hesitating halfway though will just ooze all that delicious butter all over the cutting board, and who wants that?!
7. Arrange roses in the greased cast iron pan, and place in the centre of the grill. Close the lid and allow the roses to cook for approximately 25 minutes, until they’ve fluffed up a bit.
8. While the roses are cooling, combine the ingredients for the icing in a medium sized bowl. Wait until roses are fully cooled before generously drizzling on top. If using, sprinkle some toasted pecans on top.

M&K’s Pro Grill Tips:
1. Treat your grill just like you would an oven; when baking ALWAYS preheat your grill and try not to open the lid unless necessary. Remember that every time you lift the lid, all the heat is blasting away!
2. We LOVE the combination of pecan wood with prunes – they’re a match made in heaven! You can substitute other types of your favourite fruit wood, like peach, apple or sugar maple.
3. Don’t rush the coals – make sure to ONLY dump the coals when they’re fully lit. You’ll know when all the briquettes are grey and ashy looking.

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Maddie & Kiki’s Smoked Smokie Fritters

Have you heard of smokie sausages? They are a Canadian creation and are similar to a frankfurter in that they are cured, smoked, and then cooked. Since they're already cooked, you can eat them right out of the package, hot dog style....oh come on guys, we know we can't be the only ones who snuck raw hotdogs right from the fridge as little kids! We love cooking with smokies when we're making a dish that requires precooked sausage, like our recipe for Smoked Smokie Fritters. You can get right to the point with these fritters and not have to remove the casings from the sausage meat. Dice 'em up and throw them right into our simple mixture for these tasty fritters (The full recipe is available at maddieandkiki.com). . Have you ever eaten something raw, that should really be cooked before eating?

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5 Smokie sausages, finely diced
1 jalapeno, finely diced
1 green onion, sliced
1 cup flour
2 eggs
1/2 cup shredded aged cheddar cheese
1/2 cup softened butter
1 tsp grainy mustard
1 tsp mustard powder
1 tbsp of your favorite barbecue rub that includes salt
10 tbsp of oil


1) Preheat your grill to 375 degrees, add your favorite smoking wood - we used apple
2) Line a baking sheet with parchment, add oil and set aside
3) In a bowl, combine all of the ingredients and mix thoroughly
4) using a 1/3 cup measure, form each fritter and place on oiled baking sheet
5) Place baking sheet in your grill over indirect heat
6) Gently flip fritters after 15 minutes of being in the grill, then cook for an additional 10 minutes
7) Serve fritters with your favorite gravy or dip them in a creamy spicy mayo! They freeze well so doubling the recipe to make sure you always have some on hand is a great idea!


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Maddie & Kiki’s Scrumptilicious Snickers Skillet Cookie

This dessert is perfect for sister slumber parties! It’s also perfect to serve to anyone who has a sweet tooth! 

2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup salted butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1/3 cup milk chocolate/whites chocolate swirl chips
2 snickers bars, cut into whatever sized pieces you wish


  1. Preheat your grill to 375 degrees
  2. Mix the flour, baking soda, and salt in a bowl and set aside
  3. Cream the butter, brown sugar, and granulated sugar in a bowl until everything is mixed well, then mix in the eggs and vanilla.
  4. Mix in the chocolate chips.
  5. Transfer mixture to a 10-inch cast iron skillet and press down into a smooth even layer.
  6. Place Snickers pieces evenly around the top of the dough and press down.
  7. Place skillet over indirect heat and cook for 25 minutes or until edges are slightly browned.
  8. Cut into eight big pieces and serve with your favourite ice cream and chocolate/caramel sauce!
  9. We hope you love it as much as we do, BBQ Family! 


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Maddie & Kiki’s Bestest Broccoli and Cheddar Stuffed Bacon-Wrapped Chicken

3 chicken breasts
12 slices of bacon
1 cup broccoli florets, finely chopped
2 cloves minced garlic
1/3 cup finely chopped red onion
1/2 cup grated aged cheddar
2 tbsp mayo
1 tbsp grainy mustard
2 tsp Maddie & Kiki's House Blend rub or your favorite BBQ rub
s&p to taste

1). Mix all ingredients together in a bowl, except for the chicken and bacon - reserve 1 tsp of the BBQ rub

2). Cut slits in the chicken and splay it out flat. Season both sides with the remaining amount of BBQ rub.

3). Pile the broccoli mixture on top of the chicken breasts and fold flap over. If there is too much broccoli mixture to fold over the flap, no worries, the bacon will wrap everything up nice and tight!

4). Lay four slices of bacon out on a cutting board, slightly overlapping one another. Gently place loaded chicken breast on top and fold over each slice of bacon so that it is all wrapped up. Do this for the remaining chicken breasts, with four pieces of bacon per chicken breast.

5). Fire up your grill until it reaches 400 degrees. Allow your grill to preheat for at least 10-12 minutes, making sure to use a clean grill brush to clean away any leftover food debris from your last cook.

6). Place chicken on the grill and close the lid. Do not lift the lid! But who are we kidding, we always lift the lid at the halfway point because we are just too excited to see what's goin' on under there! This chicken should take around 45 minutes to 1 hour to reach an internal temperature of 165 degrees.

7). Let the chicken rest for 5 minutes before slicing into it....but when you do finally slice into it, bask in the glory of that beautiful broccoli filling!!! Serve with a salad, potato wedges, or even chocolate cake! ....well maybe not chocolate cake! Enjoy and grill on, BBQ family!


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Maddie & Kiki’s Grilled Vegan Blueberry Calzones

Makes 8 calzones

We always thought of August as the Sunday of summer. It has the exact same vibe of the end of a really fun weekend. It’s like all the fun is behind you and now we’re just waiting around for Monday. It’s the last month that sunshine lasts until 9pm and the days of laying in the cool AC in your undies are limited. However, one final activity that we always look forward to at the end of the summer is Pick-Your-Own blueberries! We love strolling through the blueberry fields and eating our weight in berries along the way. Have you ever realized that time seems to stand still when you’re in a blueberry field? You’re there for a half hour and next thing you realize you’ve filled two massive buckets with blueberries and when you get home you think to yourself, “now what the heck am I gonna do with all these blueberries?!” Well this year, instead of making a blueberry pie or jam, why not make a blueberry calzone on the grill?

Calzone dough:
1 cup warm water
1 tsp fast-acting yeast
1 tsp cane sugar
½ tsp salt
2 tbsp olive oil

2 cups of fresh blueberries
Zest of half a lemon
Juice of half of a lemon
¼ cup maple syrup
1 tsp vanilla extract
¼ tsp cinnamon
¼ tsp fresh ginger

Olive oil for brushing the calzones before grilling
For dusting:
1 tbsp sugar
½ tbsp cinnamon

Optional toppings for serving: coconut whipped cream, coconut ice cream, fresh mint

For the dough: in a bowl, combine the yeast, water and sugar, and allow to ‘bloom’ for about 5 minutes. Then add the flour and salt and use the two best kitchen tools – your hands! Knead the dough until smooth and elastic – about 5-7 minutes. Put the dough in an oiled bowl, cover, and allow to rise for about an hour, until doubled in size.
In the meantime, prepare your charcoal grill for direct cooking – with your coals in coal baskets in the centre of the grill. Allow the grill grates to preheat for 10-15 minutes – this will prevent the dough from sticking to the grill.
In a medium sized grill pan, combine all filling ingredients. Place pan over direct heat and allow the filling to cook for approximately 12-15 minutes until reduced, thick and gooey! Allow to cool completely before filling.
Portion dough out into 8 equal pieces. Stretch each piece into a thin circle. Place a heaping tbsp of the filling in the centre of the dough. Using water to moisten the edge and fold the dough over while sealing the edge firmly with your fingers. Brush each calzone with oil on both sides.
Place the calzones on the grill, and DO NOT TOUCH THEM once they hit those grill grates! They will only release themselves from the grill once they’re ready to be moved. After about 2-3 minutes, flip the calzones and continue to grill for another 2-3 minutes.
Once the calzones are removed from the grill, and still warm, dust with cinnamon sugar. We like to serve these calzones with fresh coconut whipped cream and mint from the garden!
Enjoy! Love, M&K xo

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Grilled Cherry Black Forest Trifle with Loaker Dark Chocolate Quadratini

Serves 2 large servings, or 4 small servings

Preparation time: 10 minutes
Grilling time: approximately 20 minutes
Total time: 30 minutes

When we were little girls, we used to walk to our Nonna’s house after school and she’d be greeting us with strawberry Loaker wafers and her homemade apricot jam. We’d use the wafers to scoop up big heaping gobs of jam as we worked on homework and listened to our Nonna’s Italian radio station. Even though that was years ago, it feels just like yesterday! We partnered with Loacker to create a new spin on a special family memory of ours. Instead of dipping the wafers in jam, we decided to work with the adorable Loacker Dark Chocolate Quadratini, which are bite-sized wafer cookies, and layer them in a delicious Grilled Cherry Black Forest trifle. Since we are long time lovers of Loacker products, we already knew that they are made without colourings or GMOs, but we just discovered that they also do not have any preservatives or artificial flavours - they’re just filled with pure goodness! We think our Nonna would be proud and happy to see that we are still enjoying Loacker products after all of these years! 

½ litre of frozen whipped topping
1 ½ cups chocolate pudding
1 ½ cup fresh cherries, pits removed
1 ½ cup Loaker Dark Chocolate Quadratini
2 squares dark chocolate, for shaving on top as garnish
Chocolate sauce, for garnish
Fresh mint, for garnish

Grilled Cherry BBQ Glaze:
3 tbsp maple syrup
1 tsp pure vanilla extract
2 tbsp strong brewed espresso
Pinch each of salt and pepper (optional)

1.Preheat your grill to 350-400 degrees. Make sure to let your grill grates really heat up for 10-15 minutes! Don’t rush this step, or the cherries will stick to the grill.
2. In a small bowl, combine all ingredients for the grilled cherry BBQ glaze. Black pepper, while an unusual ingredient for a dessert, really brings out the flavor in the chocolate.
3. Skewer the cherries using wooden skewers that have been soaked in water for approximately 30 minutes. This will stop the ends of the skewers from burning while on the grill.
4. Brush the cherries with some of the glaze. Grill over direct heat, until the cherries begin to blister and the edges darken – approximately 2 minutes per side.
5. While the cherry skewers are cooking, continue to brush with glaze.
6. Remove from grill and allow to cool fully before assembling the trifles.
7. Using a mason jar, begin to layer this luscious dessert. We like to start with the whipped topping, followed by the pudding. Then some of the cherries, followed by as many of the Quadratini you can cram in the jar! Then start all over until you reach the top.
8. Garnish using dark chocolate shavings, fresh mint, chocolate sauce, and even more of the cherries and Quadratini. Sit back and watch your guests gobble up this easy grilled masterpiece!

*This post is sponsored by Loacker, as part of the Loacker Brand Ambassador program.

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Turkey Tater Tot Double Cheeseburger with Honey Mustard Mayo & Grilled Onions

Makes 4 double burgers

Preparation time: 30 minutes
Grilling time: 20 minutes
Total time: 50 minutes

We like to call this our ‘Friday night’ burger – it’s our simple and easy to prepare go-to burger after a long week, when all we want to do is get into our jammies, curl up on the front porch under blankets and relax while chatting about the week we’ve had. Although let’s face it, because it’s us, we’ve spent 90% of that week in each others presence. We’ve had this tradition for years except we normally enjoy a good ol’ beef burger. But shhh…we’ve cheating on our old recipe and we must tell you…it feels good.


For the burgers:
1 pound ground turkey
¼ cup large flake oats
¼ cut buttermilk
½ cup seasoned breadcrumbs
1 large egg
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp ground mustard
1 tbsp Worcestershire sauce
2 tsp sea salt
½ tsp freshly cracked black pepper
4 slices of sharp cheddar cheese
24 frozen tater tots
1 red onion, cut into ¼ inch thick slices
2 tbsp extra virgin olive oil  

For the honey mustard mayo:
¼ cup real mayonnaise
2 tbsp grainy mustard
2 tbsp honey
½ tsp freshly cracked black pepper

1. ₁Start by preheating your grill to medium high heat for 10-15 minutes. In a small bowl, combine the oats and buttermilk, and stir. Allow oats to soak up all the buttermilk for about 5 minutes.
2. In a medium-sized bowl, add oat mixture to ground turkey, along with the breadcrumbs, egg, Worcestershire sauce, and all spices.
3. ₂Form into 8 very thin patties, and place patties on a parchment-lined cookie sheet. Place cookie sheet in the freezer for 15-20 minutes.
4. In a small bowl, combine mayo with mustard, honey and pepper, and allow the flavors to meld in the fridge until serving.
5. Cook tater tots according to package instructions. Set aside for serving.
6. Brush onion slices with olive oil. Remove patties from freezer, and grill for approximately 4 minutes a side, flipping once, until an internal temperature of 165 degrees F is reached. Place cheese on four of the patties, and top with the remaining patties. Set aside to rest, uncovered.
7. To plate the burgers, start by toasting the buns on the grill. Spread a little of the mayo on the bottom bun, followed by a crisp piece of green leaf lettuce. Then goes the burgers, the grilled onions, the tater tots, and even more of that luscious mayo. Top with the top of the bun and get ready to be in burger heaven!

Maddie & Kiki’s Pro Grilling Tips:
₁This may be the most important step to grilling! So many people skip this step, or don’t let it preheat long enough. This single step is what heats up the grill grates and allows the food to be flipped without sticking. DON’T RUSH THE PREHEAT!
₂This is such an easy BBQ hack! These double cheeseburgers are nice and thin to be able to be stacked up with oozy cheese in the middle (um…YUM!), so sticking them in the freezer makes for fool-proof grill flipping!  

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Grilled Turkey, Bacon & Avocado Club Sandwich

Serves 4

Preparation time: 10 minutes
Grilling time: 30 minutes
Total time: 40 minutes
2 boneless, skinless turkey breasts
3 tbsp olive oil
12 slices of marble rye bread
1 large, ripe avocado
2 beefsteak tomatoes, thinly sliced
Leaf lettuce, washed and thoroughly dried
8 slices of sharp cheddar cheese
12 slices turkey bacon
Turkey Breast Rub:
1 tbsp paprika
1 tsp dried thyme leaves
1 tbsp garlic powder
½ tbsp onion powder
1 tbsp dried mustard powder
1 tbsp black pepper
1 tbsp salt

Honey Mustard Mayo:
¼ cup real mayonnaise
2 tbsp grainy mustard
2 tbsp honey
½ tsp freshly cracked black pepper


1. ₁Start by preheating your grill to medium high heat for 10-15 minutes. Meanwhile, in a small bowl, combine all rub spices. Brush turkey breasts with olive oil and sprinkle the breasts liberally with the spice mixture. Set aside.
2. In a small bowl, mix all ingredients for the honey mustard mayo. Set aside in the refrigerator for the flavors to meld, until ready to serve.
3. ₂Grill turkey breasts over direct heat, for 10 minutes per side, rotating each breast 90 degrees after 5 minutes to get the perfect cross-hatch grill marks. Flip, and repeat on the other side. Move each breast to indirect heat, and continue cooking until an internal temperature of 165 degrees Fahrenheit. Remove from grill, and let rest, partially covered with aluminum foil for 10 minutes.
4. Grill the turkey bacon over direct heat for 2-3 minutes per side. Remove from heat and set aside to cool slightly before assembling the sandwich.
5. To assemble, start with a toasted piece of bread on the bottom, smear on some of the mayo, followed by a piece of lettuce. Then layer on some avocado, a slice of cheese, and another toasted piece of bread. Top with another layer of lettuce,

Maddie & Kiki’s Pro Grilling Tips:
₁This may be the most important step to grilling! So many people skip this step, or don’t let it preheat long enough. This single step is what heats up the grill grates and allows the food to be flipped without sticking. DON’T RUSH THE PREHEAT!
₂While grill marks are the first thing we see when we look at a grilled piece of meat, they provide more than just visual appeal. The Maillard Reaction is a chemical reaction between an amino acid and a reducing sugar, requiring the addition of heat over 285 degrees Fahrenheit. Many of us are familiar with this reaction when we brown foods – i.e. grilling meat. So not only do grill marks look appetizing, they contribute to the overall flavor of the meat too. Darker grill marks = more flavour. No wonder barbecuing is such a popular way of cooking! Feel free to pull that fact out at your next backyard BBQ and get ready to have your guests ooh and awe at how smart you are!


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Grilled Middle Eastern Turkey Kofta Kebab Pitas with Spicy Tzatziki

Makes 4 skewers

Preparation time: 30 minutes
Grilling time: 15 minutes
Total time: 45 minutes
We love to serve these easy turkey kofta kebabs in the middle of the summer when it’s so hot that turning on the oven isn’t a contemplatable option. Traditionally, kofta kebabs are made with either lamb or beef or a combination of the two. We love the versatility of substituting ground turkey in this recipe for a lighter option. We’ve cheated on our usual kebab recipe, and we’ll admit…we want MORE!
1 pound ground turkey
4 cloves of fresh garlic, minced
¼ cup fresh parsley, minced
½ cup seasoned bread crumbs
1 egg
1 tsp lemon zest
1 tsp ground paprika
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground sumac
2 tsp sea salt
½ tsp cracked black pepper

For the Tzatziki:
1 cup plain Greek yogurt
½ cup cucumber
2 cloves garlic, minced
2 tsp lemon juice
1 tsp lemon zest
1 tsp fresh mint, finely chopped
¼ tsp cracked black pepper
½ tsp salt
1 red scotch bonnet pepper, frozen

1. ₁Start by preheating your grill to medium high heat for 10-15 minutes. In a medium-sized bowl, combine the turkey, with all other ingredients. Form into 4 balls and press each ball around a skewer. The beauty of kofta kebabs is that they don’t have to be perfect. Just form the meat around each skewer until it’s evenly distributed.
2. ₂Set the kebabs on a parchment-lined cookie sheet, and place in the freezer to firm up for 20-30 minutes.
3. Meanwhile, in a small bowl, combine all ingredients for the tzatziki, except the chili pepper. Using a fine grater, grate as much of the chili pepper into the tzatziki as your tastes desire. We like it SPICY, but we’ll leave that your own discretion! Set aside for the flavors to meld. Overnight is ideal, but a couple hours will also do.
4. Grill the kebabs for 10 – 15 minutes, flipping once, until an internal temperature of 165 degrees is reached. Set aside to cool, uncovered for 10 minutes. Slide skewers out of the kebabs.
5. To serve these super easy kebabs, open a whole wheat pita, add the kebab, and top with your favourite middle eastern inspired toppings. Our suggestions: fresh tomato, cucumber, red onion, feta cheese, olives, pickled turnip more parsley and enough of the tzatziki to smother the works!

Maddie & Kiki’s Pro Grilling Tips:
₁This may be the most important step to grilling! So many people skip this step, or don’t let it preheat long enough. This single step is what heats up the grill grates and allows the food to be flipped without sticking. DON’T RUSH THE PREHEAT!
₂ This is such an easy BBQ hack! By putting the kebabs in the freezer to firm up a bit before grilling, you minimize the chances of having anything fall apart on the grill!


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Charcoal Grilled Cherry Bourbon Pork Burgers

Portion 4

Preparation time: 10 mins
Cooking/Barbecuing time: 30 mins
Total time: 40 mins

These sweet and savoury burgers are an homage to a simpler time. When everyone rocked a pair of bell-bottom jeans with an after-work drink in their hand – the 1970’s! Dried cherries are a modern update to the maraschino cherry classic, and their pairing with bourbon are a timeless duo for a reason – their spunky sweetness join forces with duBreton rustic ground pork and savoury spices for a crowd-pleasing burger favourite.

1 pound (454g) duBreton rustic ground pork
½ tsp (2.5 ml) granulated garlic
½ cup (60 ml) dried cherries, roughly chopped
2 tbsp (30 ml) dark maple syrup
1 tbsp (15 ml) bourbon
2 green onions, finely sliced
½ cup  (125 ml) seasoned breadcrumbs
½ tsp (2.5 ml) dried thyme
1 tsp (5 ml) dried sage
1 tsp (5ml) dried red chili flakes
1 large farm fresh egg
¾ tsp (3 ml) salt
½ tsp (2.5 ml) freshly cracked black pepper

1. Fill a chimney starter to the top with charcoal briquettes. Place a lighter cube below the chimney and ignite. Allow the briquettes to fully light within the chimney for 15-20 minutes.
2. In the meantime, combine all ingredients in a bowl. Using a light delicate hand, gently mix the ingredients together. Don’t ‘go to town’ on the mixture, or your patties will turn into dry little pucks and nobody wants that!
3. Form the mixture into eight equal patties and place them on a parchment-lined cookie sheet. If they aren’t the perfect shape – don’t fret! The beauty of these patties is that they’re homemade; you don’t want them to look like they’ve just left a factory conveyor belt.
4. ₁Place the cookie sheet into the freezer for 5-10 minutes to allow the patties to firm up before hitting the grill.
5. ₂Using grill gloves, pour lit briquettes into charcoal baskets and close the lid of your charcoal barbecue. Allow the grill to preheat for 15 minutes.
6. ₃Remove patties from the freezer. Cook directly over top of coals until prominent grill marks are formed (about 2-3 minutes), and then flip. Cook for an additional 2-3 minutes, and transfer patties to the outer ring of the barbecue to ensure they’re cooked throughout. Close the lid and allow the patties to continue cooking.
7. Using a probe thermometer, remove patties from the grill once an internal temperature of 72 degrees Celsius (160 degrees Fahrenheit) is reached. Allow to rest on a plate partially covered with aluminum foil.
Serving suggestions: We love to serve these burgers on a pretzel bun, with real cheddar cheese, leaf lettuce, red onion, spicy red pepper rings, and a zingy BBQ mayo!

Maddie & Kiki’s Pro BBQ Tips:
₁By allowing the patties to hang out in the freezer for a little while, they firm up and reduce the possibility of breaking apart once they hit the grill.
₂Make sure to scrape off any old remnants of food from your grill before putting new food onto the grill.
₃Allowing the grill to preheat is possibly the MOST important step to a successful BBQ cook! Hot grill grates are what allow food to be flipped without sticking. Contrary to popular belief, oiling grill gates is a completely unnecessary step, and may even lead to a grill fire. Think of the barbecue like an oven – you ALWAYS allow an oven to preheat, and the barbecue is no different.


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Grilled Sausage Pineapple Upside Down Cornbread Cake

8 Portions

Preparation Time: 10 minutes
Cooking/Barbecuing Time: 20-30 minutes
Total Time: 30-40 minutes

We can remember fighting over the last piece of the age-old classic pineapple upside down cake that our Mom used to make when we were little girls. While these characteristic flavors have stood the test of time, this cornbread version combines savoury duBreton pork sausages, sharp cheddar cheese and jalapenos in a spicy update to the long-standing favourite.   

For the topping:
¼ cup (60ml) butter, melted
1 cup (250ml) brown sugar
1 can pineapple rings

For the cornbread:
1 package of duBreton pork sausages
1 cup (250 ml) all-purpose flour
1 cup (250 ml) cornmeal
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) baking soda
½ tsp (2.5 ml) paprika
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) salt
¼ tsp (1 ml) black pepper
½ cup (125 ml) melted butter
1 cup (250 ml) buttermilk
2 farm fresh eggs
¼ cup (60ml) honey
1 jalapeno, finely minced  
1 cup (250 ml) sharp cheddar cheese
½ cup (125 ml) red onion, minced

1. ₁Allow your grill to preheat over medium high heat for 10-15 minutes. Cook the sausages over direct heat until fully cooked. Remove from grill and allow to rest on a plate partially covered in aluminum foil.
2. Grease the sides of a 9-inch cast iron pan and add the melted butter. Sprinkle on the brown sugar. Arrange the pineapple rings to cover the bottom in a single layer. Cut sausages in ½ inch chunks and fill each hole in between pineapple rings with a piece of sausage. Chop any remaining sausage into small chunks and set aside.
3. In a medium sized bowl, combine all dry ingredients. Make sure that there are no lump before moving on.
4. Add the buttermilk, butter, eggs, and honey. Stir until just moistened. Do not overmix or the cornbread will be tough!
5. Fold in cheese, red onions, chopped jalapeno and remaining chopped sausage.   
6. Spread the cornbread mixture over top of the cut sausages and jalapenos, being careful not to disrupt the bottom configuration.
7. ₂In a preheated 400 degree Fahrenheit (200 degrees Celsius) barbecue, grill the cornbread over indirect heat until nicely browned – approximately 20-30 minutes.
8. Let the cornbread fully cool before cutting into slices.
Serving suggestions: This cornbread is the perfect hand-held dish on the go! Wrap it in a napkin and you’ve got yourself the perfect brunch to eat on the road! Move over granola bars, we think this Grilled Sausage & Pineapple Upside Down Cake is the next breakfast trend!

Maddie & Kiki’s Pro BBQ Tips:

₁This may be the most important step when grilling! Allowing the grill is the single most step to ensure those dark, clean grill marks on your sausages. Let’s face it kids, we eat with our eyes first and grill marks are what look the best!
₂Grilling indirectly is extremely easy! All you have to do is shut off one or two of the burners on your grill, depending on how large your grill is, and keep one side lit. This will allow your dish to slowly bake without the harsh heat underneath that would otherwise cause the food to burn on the bottom.


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Peach-Smoked Ribs with Punch Bowl Barbecue Sauce

Portions 6-8

Preparation time: 10-20 minutes
Cooking/Barbecuing Time: 6-8 hours
Total time: approximately 7.5 hours

Do you remember when every guest at your Saturday night party dunked their matching glass mug into a big bowl of fruity fun? That’s right, we’re talking about the infamous party punch bowl! We’re sure there’s many good reasons why they have faded from popularity in recent years (those things need to come with a sneeze guard!), but there’s no good reason why we can’t enjoy all the flavors of a good fruit punch, without having to dust off your Aunt Sheila’s iridescent 12-piece set.

3 racks of duBreton pork back ribs
1 cup apple juice for spritzing while smoking

Rib Rub:
1 tbsp (15 ml) paprika
1 tbsp (15 ml) garlic powder
½ tbsp (2.5 ml) onion powder
1 tbsp (15 ml) dried mustard powder
1 tbsp (15 ml) black pepper
1 tbsp (15 ml) salt
Punch Bowl BBQ Sauce:
2 cups (500 ml) ketchup
½ cup (125) orange juice
½ cup (125 ml) ginger ale
¼ cup (60 ml) apple cider vinegar
½ cup (125 ml) canned peaches, chopped
½ cup (125 ml) canned pineapple chunks
¼ cup (60 ml) maraschino cherries, chopped
1 tbsp (15 ml) Worcestershire sauce
2 tbsp (30ml) soy sauce
2 tbsp (30 ml) Molasses


  1. ₁Using a spoon, remove the tough membrane on the underside of the ribs. Combine all spices in a bowl. Rub the spices into the ribs, making sure to really rub the racks and cover every inch of them in spices. Set aside in the fridge for the flavors to meld for as long as you have time for (even overnight!).
  2. In the meantime, set up your smoker according to the manufacturer’s specifications. ₂While maintaining a temperature of 225-250 degrees Fahrenheit (107-122 degrees Celsius), smoke ribs with your favourite smoking wood until an internal temperature of 190 degrees Fahrenheit (88 degrees Celsius) is reached.
  3. Every half hour, lift the lid of the smoker, and spritz the racks with pure apple juice. This will help the meat stay juicy and add natural sugars that will work to caramelize the outside of the meat.
  4. For the BBQ sauce: Combine all ingredients into a blender and blend until smooth. Pour the contents into a saucepan and allow to come to a bubble. Reduce heat to low and simmer until thickened, approximately 20-30 minutes.
  5. ₃About an hour before you plan on taking the ribs off the smoker, brush on the BBQ sauce every 20 minutes, allowing it to reduce even further while sticking to the ribs.
  6. Let the ribs rest for 10-15 minutes before serving.

Serving suggestions: Since these ribs are so deliciously sweet and sticky, we like to offset savoury side dishes like collards and greens, a rich mac and cheese, and buttery grilled corn.

Maddie & Kiki’s Pro BBQ Tips:
₁If you don’t remove this part of the ribs, the membrane will never break down – even with low and slow smoking. Save yourself the aggravation later and be sure to get it all off!
₂We love using peach wood for this recipe, as the flavor of the wood is complemented by the peaches in the punch bowl BBQ sauce. Pork and peaches are the bestest of friends!
₃This step is what takes the ribs to the next level! The sauce will reduce and build up on the ribs with each application. So sticky! So delightfully sticky!


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M&K’s Smoked Sea Salt Christmas Cookie Dough Bars

Sauteed Morels with Wild Turkey Pate & Shaved Spring Asparagus

Serves: Makes a LOT of bars!

If these aren’t the perfect bars to leave out for Santa, we don’t know what are! He thought he liked regular old cookies, until he arrived at Maddie & Kiki’s place, and then he was like, ‘Plain old cookies are so 2017!’


For the Smoked Sea Salt:
1500g fine sea salt
1 medium sized chunk of your favourite smoking wood (we used wild cherry)

For the Crust:
1 roll of Pillsbury Sugar Cookie Dough
Red food Colouring
Green Food Colouring

For the TOP layer:
1/4 cup butter
As much of the smoked sea salt as you dare to put on!
Christmas coloured candies of your choosing (we like …….)

For the morels:
1. First let’s get the salt smoking! Obviously 500g is more salt that you need for this dessert, but if you’re taking the time to smoke salt, you’re going to want to smoke a lot of it to have on standby. Trust me. It’s incredible on steaks, as a Caesar glass rimmer, in hot dips, on eggs, the list goes on! Set up your charcoal grill with a small amount of lit briquettes, beside a small amount of unlit briquettes. Place your piece of wood half on the lit side, and half on the unlit side. This will create a slow, billowy amount of beautiful white smoke to slowly smoke the salt. Place the salt in a very thin later of an aluminum pan. Place the pan indirectly on the grill. Close the lid. Let the smoke do the work. Check on the salt every now and then, stirring it once in a while if needed. Take the salt off the grill once a nice amber colour is achieved. How easy was that?!

2. For the crust: Preheat oven to 375 degrees, and grease an 11 ¾ inch x 9 3/8 inch pan, as well as lining it with parchment paper. Break the log of sugar cookie dough in half. In a bowl, mix half the dough with a few drops of red colouring and combine. Do the same in another bowl with the green colouring. Break each dough into chunks, and arrange the chunks in the bottom of the pan. Press down to create a smooth surface. Bake according to package directions, and let cool completely.

3. For the cookie dough layer: Now listen up because this layer is a little tricky. Just kidding! Combine all ingredients except chips. Stir in chips. Voila! Cookie dough! 😊 Smear this layer over the crust, and let’s move the heck on so we can get this dessert done so we can pour a glass of spiked egg nog and go put our feet up!

4. For the caramel layer: Combine caramels with Baileys in a saucepan over low heat until melted. About 5-10 minutes. Pour this over the cookie dough (don’t you wish life was as easy as these bars?! 😊) Let cool a bit before moving on.

5. For the final (and best layer): In a saucepan over low heat, stir chocolate chips with butter until melted. Pour over caramel layer. Now here’s the fun part – sprinkle on some of the smoked salt, and your Christmas coloured goodies.


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 Grilled Lemon Fettucine Hand Pie with Capers & Tarragon  

Sauteed Morels with Wild Turkey Pate & Shaved Spring Asparagus

Makes 8 wedges, or ‘hand pies’

We love a big ol’ wedge of this pie as a snack, lunch, side dish or even a vegetarian dinner alongside a salad! What’s great about this pie is that normally pastas with cream sauces don’t reheat that well, and we like the type of meal you can make once and eat a few times! Who’s with us!? This pie reheats wonderfully! That is, if you can let any leftovers make it to the fridge!

Ingredients: ¼ cup butter 3 tbsp olive oil
1 large onion, sliced
5 cloves garlic, minced
½ tbsp tarragon
2 tbsp capers
½ cup white wine
¾ cup cream
1 8 oz package cream cheese
Zest of 1 lemon
1 cup pasta water, reserved
454g package of fettuccine, cooked a couple minutes before ‘al dente’ (it will continue cooking in the oven! )
Salt and pepper to taste
3 eggs
1 cup old cheddar cheese
¾ cup parmesan cheese
½ cup breadcrumbs

Fire up your grill, and get the temperature to around 375-425 degrees.

Heat butter and olive oil in a cast iron skillet over medium heat. Add onions and garlic and stir until fragrant. Add the tarragon and capers and deglaze the pan with the white wine. Reduce heat to medium low, and add the cream cheese. Stir until fully melted. .

Add the zest of a lemon, cooked fettuccine, and pasta water. It may look super watery right now, but you just don’t worry your pretty little head! It’ll turn into a masterpiece in the oven! Add the cheddar cheese and stir. Allow to cool a bit before adding the eggs. Stir thoroughly to incorporate eggs. This what’s going to hold this pie together! Top with parmesan cheese, breadcrumbs, and a drizzle of olive oil.

Place on indirect heat on your BBQ, and cook until bubbly and browned – approximately half an hour to 45 minutes. Cool completely before cutting into wedges.

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m&K Brined and Smoked Northern Pike  

Makes 2 whole fish’


Two whole Northern Pike, cleaned 1 gallon of water
1 cup of kosher salt
2/3 cup brown sugar
½ cup dark soy sauce
2 bay leaves
2 tbsp black peppercorns
2 mandarin oranges, cut in half
3 tbsp grainy mustard
4 garlic cloves, smashed and without skins
1 onion, peeled and cut in quarters
1 tbsp coriander seeds

In a large pot, combine all ingredients. Heat on the stove top over medium heat, stirring occasionally until salt and sugar are dissolved. Cool completely and cover Pike in a non-aluminum container (we use a big plastic container). Let the fish soak up all the goodness in the fridge overnight. Remove from brine in the morning and discard. Dry fish inside and out with paper towels.

Fire up the smoker and get it in the area of 200-300 degrees. We are going to be smoking the fish hot, and this will help us get the bones out later on!

Remove from smoker and let cool before taking your sweet time sorting through the fish for all of the (many) bones. While this is a time consuming job, the flavour of the smoked fish makes it all worth it. If you’re particularly prissy, you can go ahead and wear gloves to avoid your hands smelling like Northern Pike for hours after this activity. Personally, we don’t mind it – it gives you a little reminder of all your hard work when you’re tucked into bed later on. Alone.

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Spicy Grilled Peri Peri Chicken Livers with Rapini  

Serves 2 (or 1 if you’re really addicted to these like we are! )’

If you are disgusted by the words, ‘chicken livers,’ one bite of these spicy char-grilled peri peri chicken livers will 100% change your mind. They are jam-packed with smokey grill flavour, and the spicy/sour combination of the peri peri spices and lemon juice will have you waking up in the middle of the night with thoughts of them on your mind. Okay maybe that’s a little much, but it’s happened to us! It’ll happen to you too!

1 lb chicken livers, trimmed
4 tbsp olive oil
Zest and juice of a lemon

For the peri peri seasoning:
2 tsp smoked paprika
1 tsp ground cardamom
1 teaspoon onion powder
1 tsp oregano
½ tsp ground peri peri pepper (you can substitute any hot pepper you have)
Salt and pepper to taste

2 tbsp butter
4 cloves garlic, minced
1 small onion finely sliced
2 tsp fresh grated ginger
½ cup white wine
Finely chopped parsley
2 fresh hot peppers, finely sliced
Bunch of fresh rapini
Baguette, for serving

In a bowl, mix all of the peri peri spices together. Set aside. In another bowl, combine the chicken livers with the olive oil, zest and juice of a lemon, and the peri peri seasoning. Cover and refrigerate for 1-2 hours.
Fire up the grill – we’re going to cook these livers hot and fast! Arrange your charcoal in the middle of the grill, and allow the grates to preheat – this step is very important to prevent the livers from sticking! Using metal skewers, impale the chicken livers, making sure to not leave many dangly bits – these will just flail about on the grill and burn.
Grill for 3-4 minutes on each side, or until nicely coloured.
In a cast iron pan, add the butter and cook the onions, garlic and ginger until fragrant, about 1-2 minutes. Add the cooked livers and deglaze with the white wine. Add rapini and let cook for 5-10 minutes.
Add the fresh parsley, and sliced hot peppers. Serve with slices of fresh baguette.
Love, M&K XO

Spicy Grilled Peri Peri Chicken Livers with Rapini

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Grilled Flourless Chia Seed Skillet Cake  

Serves 8

4 tbsp chia seeds
1 cup water
1 cup almonds
½ cup sunflower seeds
¼ cup hemp hearts
¼ cup olive oil
2 tbsp poppy seeds
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
¾ cup maple syrup
1 tbsp vanilla
4 eggs

In a small bowl, combine water and chia seeds and allow to sit for about 20 minutes, stirring every now and then. It will turn into a thick goo-like consistency and this goo is going to be key for holding the cake together! Combine almonds, sunflower seeds and hemp hearts in a high speed blender and mill until the mixture resembles a fine powder. Be careful though because if you let it go for too long it’ll turn into almond butter! In a large bowl, add the ‘flour,’ and all other ingredients. Whisk until smooth. Since this isn’t a ‘real’ cake, you don’t have to worry about dry ingredients, wet ingredients of over mixing! Halleluiah! Pour into a greased cast iron skillet, and place over indirect heat in the grill. Close the lid and let it go for 35-45 minutes – until you touch the surface and it springs back a bit. Let it cool completely before slicing. We love to top this cake with a berry compote, whipped coconut cream, or frozen yogurt! Enjoy! M&K xo .
Love, M&K XO


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Maddie & Kiki’s ‘Sunshine in a Bowl Without the Fake Tan’ Smokey Golden Beet Borscht  

Makes one large Dutch oven full!

Despite our Italian heritage, this soup has grown to be one of our all-time favourites. The traditional version is bright red with red cabbage and beets, but there’s just something so stunning about a beautiful, bright, sunny yellow bowl of this soup on a frigid Canadian Winter day. Plus, if you’re looking for a stiff dose of sun, you don’t need to travel South or commit to a fake tan! Maddie & Kiki got you covered!

3 tbsp butter
2 carrots, finely chopped
2 stalks celery, finely chopped
1 large onion
4 cloves garlic
Half of a green cabbage, chopped
3-4 golden beets, finely chopped
Enough stock (chicken, beef, or vegetable) to cover the ingredients
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp turmeric
1 tbsp white vinegar
1 bay leaf
1 tbsp maple syrup
Salt and pepper to taste

In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery and garlic. Cook until fragrant, about 3-5 minutes. Add the cabbage, and beets, and sauté until you start to see dark bits stick to the bottom. Add enough stock to cover the vegetables. Add the rest of the ingredients. Stir.
Place your Dutch oven over direct heat on your BBQ, without the lid. Add a couple pieces of light 9wood to your charcoal – like apple or sugar maple. This will allow the smoke flavor to touch the surface of the liquid, and give you a rich, smokey soup.
Close the lid of the BBQ, and let the soup simmer away for as long as you want. Even when the coals start to lose heat, you can go back inside and watch the BBQ do it’s thing from the window on a cold day! What’s nice about this soup is that you can even forget about it out there and it’ll just keep getting deeper and deeper flavor. Serve with a dollop of sour cream, and fresh dill.
Love, M&K XO


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