SHORELINE Creamy Chip Dip

Alright, this is right in your wheelhouse — simple, addictive, and perfect for pushing SHORELINE. Let’s build it like something people will keep asking you for.

🌊 SHORELINE Creamy Chip Dip

🧂 Ingredients

1 cup sour cream

1/2 cup mayonnaise

1 to 1½ tbsp SHORELINE All Purpose Seasoning

1 tsp lemon juice (optional, but brightens it up)

1 tsp dried parsley (optional for color & light herb note)

👨‍🍳 Instructions

Mix sour cream and mayo until smooth.

Stir in SHORELINE seasoning.

Add lemon juice and parsley if using.

Let it sit in the fridge for at least 30–60 minutes

→ This is key. The seasoning blooms and the flavor deepens big time.

🔥 Pro Tips (this is where you elevate it)

Want it thicker? Add a spoon of cream cheese.

Want it sharper? Splash of pickle juice instead of lemon.

Want it next-level addictive? Add:

Finely diced green onion

Crumbled bacon

Want a “restaurant-style” vibe? Hit it with a pinch of garlic powder + onion powder.

🧠 Flavor Profile

Think:

Creamy + tangy base

Savoury coastal vibes from SHORELINE

Slight herbal, slightly zesty, very snackable

💬 “Warning: This dip doesn’t last long.

SHORELINE + sour cream + mayo = the kind of chip dip people hover around.  You’ve been warned.”

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Taco

This is a really popular recipe.  Of course you can modify it to make it your own family recipe.

Ingredients 

6 x Flat bread

1 pound ground beef

3 Tbsp Taco seasoning * see notes

1/2 cup water

Shredded Tex/Mex cheese

Shredded lettuce

Diced red onion

Diced tomato

Sour cream or salsa

Directions

Brown your ground beef, breaking up any chunks.  If you have a meat masher, this make your job a lot easier.

Add Mitch & Tonya’s Taco Seasoning plus the water and simmer for about 10 minutes.  It will thicken nicely.

Add your ground beef and as much of the toppings as you like.

You can have hard shell tacos.

Taco bowls.

Open face tacos.

Tightly wrapped tacos.

It is really your choice.  

Yes, wrapped tacos are sometimes called burritos.  I like them wrapped so the fillings don't fall out.

Note: I make my own taco seasoning.  It has about half the salt in commercial bought seasoning, plus no fillers.

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Cape Breton MAPLE COAL Teriyaki Chicken Stir-Fry

Cape Breton MAPLE COAL Teriyaki Chicken Stir-Fry

Ingredients

2 boneless, skinless chicken breasts, sliced into thin strips

2 tsp Cape Breton MAPLE COAL BBQ Seasoning

2 tbsp vegetable oil

1 small onion, sliced

1 red bell pepper, sliced

2 cups broccoli florets

1 cup sliced carrots

1 cup mushrooms, sliced (optional)

3 cloves garlic, minced

1 (340–400 g) package chow mein or stir-fry noodles, cooked

½ cup teriyaki sauce

1 tsp sesame oil (optional)

Sesame seeds and sliced green onions for garnish (optional)

Directions

Season the sliced chicken with the Cape Breton MAPLE COAL BBQ Seasoning.

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Cook the chicken for 5–7 minutes until browned and fully cooked. Remove from the pan.

Add the onion, broccoli, carrots, peppers, mushrooms, and garlic. Stir-fry for 4–5 minutes until the vegetables are crisp-tender.

Return the chicken to the pan.

Add the cooked noodles and pour in the teriyaki sauce. Toss everything together until evenly coated and heated through.

If desired, drizzle with sesame oil and garnish with sesame seeds and sliced green onions.

Mitch & Tonya's Tip

The subtle maple sweetness and smoky BBQ flavour of Cape Breton MAPLE COAL BBQ Seasoning pair perfectly with teriyaki sauce, creating a delicious East-meets-East Coast twist on a classic chicken stir-fry.

Serves: 4

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FORGE Butter-Basted Scallops

FORGE Butter-Basted Scallops

FORGE already has the garlic, onion, pepper, paprika, and a little heat that works beautifully with scallops.

Ingredients

1 lb sea scallops

2 Tbsp melted butter

1½ tsp FORGE

Lemon wedges

Directions

Pat scallops completely dry.

Toss with melted butter and FORGE.

Sear in a screaming hot cast iron pan for 2-3 minutes per side.

Finish with fresh lemon.

Why it works The slight cayenne and smokiness in FORGE creates a restaurant-style scallop without overpowering the sweetness.

"If you've only used FORGE on steak, you're missing out. These scallops might just steal the show."

MAPLE COAL Maple BBQ Mussels

MAPLE COAL has maple sweetness, smoky notes, garlic, onion, pepper, and a touch of heat, it pairs exceptionally well with fresh mussels.

🍁 MAPLE COAL Maple BBQ Mussels

Ingredients

2 lbs fresh mussels, cleaned and debearded

2 tbsp butter

1 tbsp olive oil

3 cloves garlic, minced

¼ cup pure maple syrup

2 tbsp MAPLE COAL BBQ Seasoning

½ cup apple cider (or apple juice)

1 tbsp Dijon mustard

1 tsp lemon juice

2 tbsp chopped parsley

Lemon wedges for serving

Directions

Rinse and scrub the mussels, discarding any that stay open after tapping.

Heat the butter and olive oil in a large pot or cast-iron pan over medium-high heat.

Add the garlic and cook for about 30 seconds.

Stir in the maple syrup, apple cider, Dijon mustard, lemon juice, and MAPLE COAL BBQ Seasoning.

Bring the sauce to a gentle simmer.

Add the mussels, cover with a lid, and cook for 5–7 minutes, shaking the pot once or twice, until the mussels open.

Remove from the heat and sprinkle with fresh parsley.

Serve with

Crusty bread for dipping

Grilled garlic bread

Fries for a "mussels and fries" meal

A cold local craft beer or crisp cider

Sweet. Smoky. Atlantic Fresh. 🍁🔥

Fresh Atlantic mussels steamed in a buttery maple BBQ sauce made with our MAPLE COAL BBQ Seasoning. Smoky, slightly sweet, and packed with flavour—don't forget plenty of bread to soak up every last drop!

What would you dip in that sauce first? 🦪🍁🔥

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