1. Pre-heat oven to 365°F.
2. Season Lilydale® Chicken Thighswith garlic powder, and salt and pepper. Set aside.
3. In a medium-high heat pan with oil, brown both sides of chicken thighs for 4-5 minutes per side.
4. Spray the bottom of a cooking pan with cooking spray. Place the chicken thighs onto the pan.
5. In another bowl, mix together barbeque sauce, pineapple tidbits and ½ a cup (125 mL) of the pineapple liquid. Mix together well and pour mixture on top of the chicken thighs.
6. Cover pan with foil and bake for 45 minutes or until internal temperature reaches 165°F. Remove foil, and turn on broiler. Broil for 5 minutes until sauce begins to brown and bubble. Remove from oven and garnish with green onion.

• Serve over rice and a side of match-stick cucumber salad.

Step 1

Cook spaghetti in a large saucepan of boiling water for 8 minutes or just until spaghetti is tender. Drain spaghetti, reserving 1/2 cup cooking water.

Step 2

Melt butter in a large skillet over medium heat. Add 3 Tbsp. Chili Pepper Crunch Sauce; cook and stir for 30 seconds or until heated through.

Step 3

Add spaghetti and reserved cooking water to sauce in skillet; mix lightly. Cook and stir for 2 minutes. Remove skillet from heat.

Step 4

Drizzle spaghetti mixture with remaining Chili Pepper Crunch Sauce.

• Serve over rice and a side of match-stick cucumber salad.

In small saucepan, melt butter over medium heat. Add flour, curry powder and five spice powder; cook and stir until light golden, about 2 minutes. Remove from heat and set aside.

Heat canola oil in Dutch oven over medium heat; brown kielbasa on all sides. Remove to plate.

Add onion to pan and cook until tender, about 3 minutes. Add the garlic and ginger; cook, stirring until fragrant, about 1 minute. Return kielbasa and any accumulated juices to pan; add carrots, celery, potatoes, ketchup, honey, soy sauce, Worcestershire sauce and curry roux. Stir well. Gradually stir in broth; bring to boil, reduce the heat and simmer until the potatoes are tender, about 20 minutes.

Stir in vinegar; simmer for 5 minutes.

Top with green onions and sesame seeds.

1. Boil pasta according to package directions.
2. Heat olive oil in large pan over medium heat. Add sausage and cook for 5 minutes while breaking sausage into small pieces.
3. Add onion, garlic, sage and stir to combine for 2 minutes. Remove mixture and set aside.
4. In the same pan, melt butter. Add flour and whisk for 1 minute. Whisk in stock and milk until smooth. Bring to a boil, reduce heat and cook until sauce has thickened.
5. Remove from heat and stir in cheeses. Fold in pumpkin puree, add nutmeg, salt, and pepper.
6. Combine pasta, sausage mixture, and sauce in a large bowl and stir everything together.
7. Bake in a casserole dish for 25 minutes at 375°F.

1. “Pull” the roast chicken into medium sized shreds including the flavourful crispy skin
2. Prep your fresh ingredients: shred the greens by finely slicing them, rough chop the cilantro (with or without the stems), cut the limes into wedges, halve and then slice the avocado
3. Arrange your delicious taco fillings with your salsa of choice at the ready
4. NOW it’s time to prepare your MAiiZ Nixtamal Tortillas! Have a plate or basket with a warm tea towel laid out to keep your tortillas warm.
5. Heat a cast iron pan to medium/high heat. You can also use a heavy bottomed non-stick pan. While the pan heats up, get a 1 cup container and half fill it with an approximately 80% water to 20% oil mixture. Use an oil with a high smoke point like canola or corn oil.
6. With a pastry brush LIGHTLY brush one side of the tortilla and place it in the pan, then brush the side facing up. The tortilla should be ready to flip in 20-30 seconds so keep an eye on it but don’t flip it before it easily releases from the pan. About 10-20 seconds is all it needs on the 2nd side, then remove it and place it in the warm towel.