Char Siu-Style Ribs

We were pretty excited when we found out that the Canadian Living cover recipe for June would be char siu-style ribs. 

They are inspired by Chinese-style pork char siu, and they are deeeelicious!  They are very easy to make, although with marinating, etc., they should be started a few days in advance.  They are definitely worth the prep time!

The sauce is easy to make (you throw all the ingredients into a blender and it's done), but it packs an incredible flavour punch.  We are huge fans of garlic and ginger, both of which are used generously in this recipe.

We served the ribs with a homemade coleslaw and potato salad.

You can find the recipe here, or on the cover of Canadian Living magazine which hits newsstands today.

Have you had BBQd ribs yet this spring?

* This is a sponsored post.  All opinions are my own.

Sesame Chicken with Fennel & Orange Salad

Spring has sprung!!  The salad on the cover of Canadian Living magazine (on shelves today) is perfect for spring.  I had never had raw fennel before trying this dish, and I thought it blended perfectly with the red cabbage, orange, and creamy dressing.

This salad is beautiful, but it's also full of a variety of flavours and textures.  The orange with the sesame chicken is a perfect match.

This dish took very little time to prepare, and besides the fennel and cabbage, most of the ingredients included things that we have on hand all the time. 

Now that we can grill and eat outside, I envision many more meals like this one in the future.  You can find the recipe in the May issue of Canadian Living magazine, or on their website here.

Do you like fennel?  Have you tried it raw?

* This is sponsored post.  All opinions are my own.

Souvlaki-Style Pork Tenderloin with Mixed Vegetables

The newest issue of Canadian Living Magazine is on shelves today, and I was lucky enough to be able to try the cover recipe before this issue hit newsstands. 

This recipe is perfect for a weekday dinner, as it is really easy, and doesn't take more than 30 minutes to whip up.  It is healthy, and the garlic yogurt sauce is the perfect accompaniment to the pork and vegetables.  It totally made the dish.

When eating this I made sure to get a perfect bite with a little bit of pork and a couple veggies, all dipped in the sauce.  Mmmmmm!

When you cook pork tenderloin, make sure to cut off the silverskin.  It literally looks slightly silver, and is not good for eating.  Use a sharp knife, and trim this part - watch those fingers!

Also, give that pork a nice crust!  I can't even begin to explain how good the house smelled when this was browning.  Ooooooh mamma!

Ummmm, droooooool!

I like to use the freshest ingredients possible. 

This recipe makes four servings, and since it's just the two of us, that means leftovers!

We like leftovers.  A lot.

You can find the recipe in the latest issue of Canadian Living, or on their website here.

When's the last time you made a pork tenderloin?  

Have you used Greek yogurt in a savoury way?  (It's delicious). 

* This is a sponsored post.  All opinions are my own.