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Make tonight a Lou's™ Night!


Recipes

What a better way to compliment Lou's™ Fully-Cooked Entrées than with the perfect side dish. We’ve selected some of our favourites to share with you.

Ribs have always been a favourite at barbeques, but its increase in popularity has made it a staple for any summer backyard party. Lou's™ ribs are the perfect solution for people who want to enjoy the summer with friends instead of spending all their time in the kitchen. Just pop them on the barbeque to warm them up and you’ve got mouth watering, tender, meaty ribs in minutes.

As side dishes for Lou's™ Fully-Cooked ribs, may we recommend the following:

Grilled Pepper Trio
An easy and colourful side dish, grilled peppers are a great addition to any barbequed meal.

Ingredients:

  • 2 orange bell peppers
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 large red onion
  • 1-2 clove of garlic
  • ½ tsp celery salt
  • Olive oil

Chop peppers and onion to desired size. Place in plastic bag and add pureed garlic and enough olive oil to coat the peppers. Mix well ensuring peppers are completely coated to prevent them from sticking. Place peppers in a BBQ Wok or grilling plate. Add celery salt and turn frequently, ensuring peppers don’t burn. Leftovers can be refrigerated and added to salad.

BBQ Corn with Lime Spice Rub

Ingredients:

  • 1-2 ears of corn per person (in husk, tightly closed)
  • 1/2 lime per person
  • 1-tsp onion flakes
  • 1- tsp garlic powder
  • 1- tsp ground cumin
  • 1- tsp kosher salt
  • 1- tsp fresh ground black pepper
  • 2- tsp brown sugar

In a bowl, combine all ingredients together and mix well. Divide equal portions of spice mix into ramekins for each guest. Cut limes in half and place aside. In a heated BBQ, place corn (in their husks) on the grill and turn heat down to medium. After 5 minutes, flip the corn and continue grilling for another 5 minutes.

Using oven mitts, remove corn from BBQ and shuck the ears. Serve with ramekin of spice rub and a lime half for each guest. Dip lime face into spice mix and rub onto the cob of corn.

What better way to satisfy a hungry family, than with comfort foods that are ready in minutes. Lou's™ Fully-Cooked Entrées lets you enjoy homestyle cooking anytime. Our Lou's™ Fully-Cooked Pot Roast in Homestyle Gravy is our most popular product. One taste and you’ll find out why. Try these easy side dishes with any of our Fully-Cooked Roasts:

Twice Baked Cheese and Chive Stuffed Potatoes

Ingredients:

  • 6 large unpeeled baking potatoes, washed and scrubbed
  • 8 oz light cream cheese, room temperature (226g)
  • 1 tablespoon minced garlic
  • 1-cup low fat or fat free sour cream or plain yoghurt
  • 2 tablespoons chopped chives
  • 1-1/2 cups low fat shredded cheese (Monterey jack, cheddar)
  • Salt and pepper to taste
  1. Preheat oven to 350 F. Pierce potatoes with a fork and wrap each in aluminium foil.
  2. Bake for approx. 60 min. Alternatively, pierce potatoes with fork and place on a microwave safe plate. Cook on medium/high for approx. 10 minutes and transfer to oven to finish baking, until potatoes are tender and cooked through completely.
  3. Slice a thin layer off the top of each potato. Hold the potato with an oven mitt and carefully scoop out the insides of each potato. It’s easier to scoop out the potatoes while they are hot rather than letting them cool first.
  4. In a bowl, combine the scooped out potatoes with cream cheese, garlic, salt, pepper and sour cream or yogurt. Mash until desired consistency is reached.
  5. Mix in 1 cup of shredded cheese. Spoon the potato mixture into the skins.
  6. Bake at 350 F for 30 minutes. Serve hot.

Serves 6.

California Roasted Asparagus

Ingredients:

  • 1 pound asparagus spears, trimmed and cleaned
  • Olive oil
  • Minced garlic to taste
  • Salt and pepper to taste
  • Balsamic Vinagrette or reduced balsalmic syrup
  1. Toss asparagus spears in olive oil and minced garlic.
  2. Place on baking sheet (single layer). Sprinkle with salt and pepper to taste.
  3. Roast, uncovered, at 450 degrees, shaking asparagus pan once or twice to turn spears, about 12 minutes.
  4. When done, asparagus should be crisp-tender.
  5. After asparagus is plated, drizzle with balsamic vinaigrette or reduced balsamic syrup.

Makes 4 servings.

Yorkshire Pudding

This recipe nicely compliments our Fully-Cooked Beef Pot Roast as you can use the extra gravy on top of the Yorkshire Puddings.

The most important thing in making your Yorkshire is to make sure that the batter is cold. So make the batter in the morning and leave it in the fridge. Or put in the freezer for a 1/2-hour, before baking time. Baking pan must be heated in oven with oil for 5 min. before pouring in the batter.

Ingredients:

  • 4 eggs
  • 1 cup of milk
  • 3/4 cup of flour
  • 1/2 teaspoon of salt

Pre-Heat oven to 450º F. Combine well-beaten eggs and milk; beat till light. Gradually beat in sifted flour and salt; beat till extra smooth.

Temp: Pre-Heat 450º F
Time: 30 Minutes

  1. Grease pans with cooking oil (leave 5-10ml of oil in each Yorkshire cup or muffin tin), and put only the " pan " with oil in oven until the pan is hot. - 5min.
  2. Take hot pan out of oven and pour an even amount of cold batter into each cup in the hot pan.
  3. Place pan on center rack of oven.
  4. Reduce oven temp to 350 and slowly decrease oven temp every 6 minutes through the duration of the cooking time. 350-300-275-250 and stop at 200. - Every 6 Minutes for 30 minutes total.
  5. Remove from oven when they are golden brown and look crispy. Do not open the oven door while cooking, as they will flatten. Always use the oven window.

Makes 12.

If you have a great recipe that compliments Lou's™ Fully-Cooked Entrées,
please send it in and we may feature it on our website.