I don't usually write blog posts about chain restaurants, usually I will save Zomato for my thoughts on a visit to lets say Kelsey's or Montana's. When I visited Chuck's Roadhouse I discovered they were doing something totally different than the other guys, selling good food at good prices. I almost want to use the word 'cheap' but the taste of what they serve is far from cheap. Chuck's really has something good going on and I like it.
You can get a burger and fries for $5 or you could upgrade to a triple decker for only $11.89. The steaks have incredible prices too. A 7 oz top sirloin will run you $10 or if you are feeling hungry they have a 16 oz AAA bone-in Rib-eye steak for $19.99. The ribs are also priced incredibly well with a full rack of baby back ribs at $16.99. You can check out Chuck's full menu here: chucksroadhouse.com/menu/. They do have a goofy tax they call "The Honest to Goodness Fee". It will add an extra 3% to your bill but if that's the price of reasonably priced food so be it.
During my visit I ordered the 9 oz boneless Rib-eye steak, rare, with a side of fries. It was a decent sized portion and was cooked just the way I ordered it. Excellent for a steak with a $12.99 price tag. We also happened to visit on a Tuesday so you will see a gigantic beer in this photo, 32 oz domestic stein for $5, #YES.
The G.F. ordered the bacon cheese burger with fries. It was topped with fresh lettuce, tomato and onion, also a good portion for $8.89. She said it was a solid burger.
I had a little room left for dessert so I decided to give Chuck's one and only dessert item a try. The "Funnel of Love" is what they call it, funnel fries topped with icing sugar, strawberries, whipped cream, ice cream and drizzled with chocolate sauce. I can see why they only have one dessert because you would be hard pressed to choose something different.
I would definitely recommend trying out Chuck's Roadhouse next time you're going out to eat. Good service, good food and great prices that truly are hard to beat.
Last June I had the pleasure of attending Farm & Food Care Canada's Breakfast on the Farm event in my hometown of Woodstock Ontario. The event took place at Veldale Farms, a dairy farm, which was quit fitting for the host city which also happens to be the Dairy Capital of Canada. The first 2000 people that RSVP'd to the event received a free breakfast, and 2000 people went.
They put on one heck of a good breakfast too. Pancakes, pork sausage, scrambled eggs, fried mushrooms, fresh strawberries, coffee, milk and apple cider.
That's right I said "Free". If you find yourself in the metropolis of Strathroy, Ontario and it happens to be your birthday you can score a free breakfast like Jay Eatz did. Just head to Roy's Coffee Shop and make sure you have some I.D. on you.
Roy's Coffee Shop is located on 273 Caradoc S. St. in Strathroy. I have driven by this place many times on my way to pick up things from Staples or Canadian Tire for work. It's conveniently located on one of the main arteries in town close to the major business area. On one of these trips by Roy's the outside sign read "Free Birthday Breakfast". I took a mental note of this and vowed to return on my birthday to collect my gift.
Have you ever Googled a recipe for traditional scalloped potatoes? All this talk of making a roux, gradually adding milk to flour and butter, whisking constantly for 8 minutes? Jay Eatz says forget about it, scalloped potatoes don't have to be that hard. Don't get me wrong, the traditional way is far from the wrong way but there is a faster and easier way. This recipe should yield 4 to 6 servings and fill a 2 quart casserole dish.
Easy Scalloped Potatoes
You have probably been to a wine tasting but have you ever been to a beef tasting? Well Jay Eatz had the pleasure of attending Canadian Beef's Taste & Terroir event earlier this fall at the Canadian Food & Wine Institute at Niagara College. The campus and facilities were the ideal setting for this day's events which would showcase some delicious Canadian Beef paired with some wines from the Niagara Region. The only thing that trumped the setting was our hosts, two phenomenal chef's, Chef Marty Carpenter, Director of the Canadian Beef Centre of Excellence and Chef Michael Olson, Chef Professor at the Canadian Food & Wine Institute Niagara College, and one amazing Home Economist, Joyce Parslow, Canadian Beef's Director of Consumer Relations.
You have probably seen corned beef brisket at the grocery store hanging out with the hams in the meat cooler. You probably also walked right on by the brisket too, unaware of how delicious it taste and how easy it is to make. So easy to make that Jay Eatz almost guarantees you can't screw this one up.
Paisley? Where is Paisley? Well Paisley is a village in Ontario. It is kind of near Walkerton and Owen Sound or near the Bruce nuclear plant. It is also on the Saugeen River and is a canoer's paradise. Maybe you are just passing through or maybe you are checking out a cultural event like Paisley Beef Fest like Jay Eatz. If it happens to be between May and October you need to make a stop at Gibby's Grub.
Gibby's Grub is located on Bruce Rd 3 just as you enter the village of Paisley.
You may have heard about chicken wings or pork back ribs but what about chicken back ribs? Maple Lodge Farms has created this amazing chicken wing alternative. They have called them "Seasoned, Skinless Chicken Back & Ribs" but Jay Eatz is going to shorten it to chicken ribs. I have tried these a few times and would put them right on par with chicken wings. I like the white meat and the flavour that the rib bones infuse into the meat. One thing chicken ribs have over chicken wings is the price, I paid $2.09/lb (compare wings at $4.99/lb). They are also very BBQ friendly and easy to make.
I preheated the BBQ to medium. Then placed the chicken ribs rib side down on the grill.
One of the great takeaway's from my days at the banquet hall is making roast potatoes quickly for 400 people. Thank you Chef Marylyn for teaching me the ins and outs of the potato. I came up with my own take on what Chef Marylyn taught me, I am calling these:
Easy Oven Roasted Potatoes
Pre heat oven to 400 degrees. Wash potatoes. Cut mini potatoes in half (if using large potatoes, cut potatoes approximately into 1 inch cubes. Place cut potatoes in a container that has a lid.
So One of my Students Wanted an Easy BBQ Baked POTATO Recipe, It Doesn't Get Much Easier Than This.......
During my last BBQ Spices and Rubs cooking class one of my students asked about doing baked potatoes on the BBQ. We talked about twice baked mascarpone cheese baked potatoes which are amazing but not something you would throw on the grill every night. What about something way easier and less expensive? My easy BBQ baked potatoes elevate a simple baked potato to another level with few ingredients and even fewer minutes of prep time.
Rinse and wash the potatoes and cut off any sprouts or bad spots. Using a pairing knife, cut into the potato on a slight angle about half way through starting close to one end of the potato. Now make another slice adjacent to the previous slice creating a small wedge in the potato being careful not to slice all the way through the potato.
So I Finally made my take on the Domestic Exec's Breakfast for dinner Idea, Easy Bacon Egg Cups Benny.......
Back at the end of April I was off to the grocery store to make Michelle Kay's "Easy Bacon Egg Cups". http://domesticexecutiveonline.com/2014/09/15-fantastic-recipes-that-make-breakfast-for-dinner-a-winner/I had the idea of turning these cups into a variation of eggs Benedict. Salmon steaks were on sale and I got side tracked and made Hollandaise Salmon Steaks instead. Many months have since passed, but finally I got around to making my variation of this dish. I should have got on this one sooner but late is better than never.
In case you are wondering I wasn't abducted by aliens, nor did I drop off the face of the earth. Summer 2016 has been busy for Jay Eatz. I am pleased to announce the 2016 spring/summer cooking class season has officially ended. I hope those that attended the "Impress your friends and family this summer..... BBQ class" www.jayeatz.com/blog/impress-your-friends-and-family-this-summer-with-new-tips-and-techniques-to-cook-and-grill-on-your-bbq and the "BBQ Spices and Rubs" class www.jayeatz.com/blog/spices-and-rubs-make-the-difference-between-a-masterpiece-and-just-another-cookout-find-out-the-secret-ingredients-you-can-use-to-add-rich-deep-flavour-to-your-next-barbeque enjoyed the classes.
Jay Eatz also had the pleasure of being interviewed by flavorfulworld.com for the F.A.Q. (Food Adventurer Queries) May 2016 edition. Check out the link here: flavorfulworld.com/2016/04/30/f-a-qs-jay-eatz-of-jayeatz-com/.
Summer is also the perfect time for vacation. Grenada, the Island of spice was so very nice, Jay Eatz just had to visit it twice. I got to discover #MyCaribbeanRomance with the one and only, G.F. and we were featured on the www.grenadagrenadines.com blog. Check out the post here: www.grenadagrenadines.com/blog/5-reasons-to-celebrate-romance-in-grenada/
We had some amazing food too.
And now you get to here about this adventure and all the yummy things I have been cooking this summer in the upcoming weeks. It's good to be back!
Hello students of casserole cooking class, spring 2016 edition. First of all thanks for being an awesome bunch of participants in this class. It is great to have a bunch of people excited about cooking and I love the group interaction each week. I thought I would provide links to each weeks classes all in one post to make it easier for future reference, just click on the photo for that week and a new window will open with that weeks recipes. In addition this post will include the recipe for the Cheesy Ground Beef and Rice casserole we added into this session.
Cheesy Chicken Pot Pie, Ham Casserole and Cheesy Beef Noodle Bake
So I Was Walking the Aisles at Farm Boy and Inspiration Struck, Prager Ham & Blue Benedictin Cheese Stuffed Chicken Breast.......
During a recent visit to my local Farm Boy https://www.farmboy.ca/ grocery store I happened to stumble across an amazing special on boneless chicken breast. With the chicken breast in hand I continued to wonder the aisles with two thoughts in mind, one the feeling of hunger requiring the need to be satisfied by something delicious and two the slight feeling of laziness combined with the desire not spend the entire evening in the kitchen making dinner. I rounded the corner and found myself in the deli and cheese section. A chunk of pork resembling prosciutto caught my eye. The nice lady behind the counter asked me if I would like to try a piece and I obliged. This meat was called Prager Ham. It has the same texture and consistency as prosciutto but a robust smokey flavour and a delicious salt profile. This was the perfect meat to stuff my chicken breast with. A few further steps down the aisle and I found myself in the vast land of cheese Farm Boy carries. The taste of the Prager Ham that was still lingering in my mouth told me blue cheese was the perfect match to be stuffed in this chicken. The Blue Benedictine cheese had the creaminess this dish was calling for and was not smoked like some of the other varieties available which would have been too much competition for the Prager Ham.
With my purchases in hand I headed home to begin creating something that would fulfill both the hunger component and the ease of preparation component I had in mind while wondering the aisles at Farm Boy.
I was recently selected to take the "Can You Make The Cut?" challenge. My mission: execute a challenging recipe featured in the Roundup App, a one of a kind app with a focus on what cut to buy and how to cook it. This post is sponsored by Canadian Beef and I am being compensated monetarily and with groceries (don't tell the Canadian Beef people but I would have done it for the free beef).
Buying beef can be intimidating with all the choices available. What if you are a late night shopper and the butcher has gone home for the day? What if you shop at a budget grocery store that brings in pre-packaged meats and there is no butcher at all?