Candied Kielbasa Bites

Candied Kielbasa Bites are sweet, smoky, sticky, and incredibly easy to make. Since you enjoy creating recipes around your spice blends, I've also included an optional Cape Breton MAPLE COAL BBQ Seasoning version.

Candied Kielbasa Bites

Makes: 6-8 appetizer servings

Ingredients

2 lb kielbasa sausage

1 cup brown sugar

¼ cup butter, melted

1 tablespoon Dijon mustard (optional)

1-2 tablespoons Cape Breton MAPLE COAL BBQ Seasoning

Toothpicks (optional)

Instructions

Preheat your oven to 375°F (190°C).

Slice the kielbasa into 1-inch pieces.

Line a baking dish or cast-iron skillet with parchment paper or lightly grease the pan.

Arrange the kielbasa pieces in a single layer.

In a small bowl, combine:

Brown sugar

Melted butter

Dijon mustard (if using)

MAPLE COAL BBQ Seasoning

Pour the mixture over the kielbasa and toss to coat.

Bake for 35-40 minutes, stirring once halfway through.

The bites are ready when the glaze becomes thick, bubbly, and sticky.

Slow Cooker Version

If you're entertaining guests:

Add the sliced kielbasa to a slow cooker.

Sprinkle with 1 cup brown sugar.

Add ¼ cup melted butter.

Add 1 tablespoon MAPLE COAL BBQ Seasoning.

Cook on low for 3 hours.

The slow cooker version creates an even stickier, candy-like coating.

Mitch & Tonya's Cape Breton Twist

Try adding:

½ teaspoon garlic powder

¼ teaspoon cayenne pepper

2 tablespoons maple-flavored barbecue seasoning

The sweet maple notes from your MAPLE COAL seasoning should pair beautifully with the smoky kielbasa.

Serve them with:

Toothpicks as an appetizer

Potato salad

Baked beans

Macaroni salad

A cold glass of iced tea

Mitch & Tonya’s Chicken Fried Rice Using Basmati Rice & Cape Breton SHORELINE All Purpose Seasoning

Basmati rice makes excellent chicken fried rice—especially if you cook it ahead and chill it. The grains stay separate, so you get that nice restaurant-style fried rice rather than something mushy.

This a great Mitch & Tonya’s Spice Cabinet version. 😋

🍗 Mitch & Tonya’s Chicken Fried Rice

Using Basmati Rice & Cape Breton SHORELINE All Purpose Seasoning 

Serves: 4–5

Best pan: Your large cast-iron skillet or wok

Ingredients

Rice & chicken

3 cups cooked, cold basmati rice — preferably cooked the day before

2 cups cooked chicken, diced small

2 Tbsp vegetable oil

1 Tbsp butter

Vegetables

1 cup frozen peas and carrots

½ cup finely diced onion

2 green onions, sliced

2 cloves garlic, minced

Eggs

3 large eggs

1 Tbsp butter or oil

Seasoning

1½ tsp Mitch & Tonya’s SHORELINE All Purpose Seasoning

½ tsp black pepper

½ tsp garlic powder

½ tsp ground ginger

Sauce

2 Tbsp soy sauce

1 Tbsp oyster sauce

1 tsp sesame oil

½ tsp brown sugar

🔥 Let's make it

1. Get the rice ready

If you're cooking the basmati specifically for fried rice, cook it with slightly less water than you normally would. Spread the cooked rice onto a large baking sheet and let it cool completely.

Cold rice is the secret. Warm, freshly cooked rice tends to steam instead of fry.

2. Make the egg

Heat your skillet over medium-high/high heat.

Add 1 Tbsp butter or oil.

Beat the eggs and pour them into the hot skillet. Scramble them until just cooked, then remove them to a plate.

3. Fry the chicken

Add the 2 Tbsp oil and the chicken.

Let the chicken sit against the hot skillet for a minute or two so it gets a little colour.

Add the onion and garlic and stir-fry for about 1–2 minutes.

4. Add the vegetables

Add the peas and carrots.

Cook for about 2 minutes until heated through.

5. Here's where the magic happens

Add your cold basmati rice.

Break up any clumps and spread the rice across the skillet. Let it sit undisturbed for about 30–45 seconds, then toss/stir.

Repeat that a couple of times.

You're trying to get some of those beautiful little toasted bits of rice.

6. Season it

Sprinkle over:

1½ tsp SHORELINE

½ tsp black pepper

½ tsp garlic powder

½ tsp ginger

Toss everything together.

7. Add the sauce

Mix together the soy sauce, oyster sauce, sesame oil and brown sugar.

Drizzle it around the hot sides of the skillet, rather than dumping it all in one spot.

Then toss the rice through it.

That gives the sauce a chance to caramelize slightly before coating the rice.

8. Finish

Return the scrambled egg to the skillet.

Add the green onions.

Toss everything together for another minute.

Taste before adding any more salt—the soy sauce and SHORELINE will already bring plenty of seasoning.

⭐ One thing I do differently with my spices

I actually keep SHORELINE as the main seasoning rather than using a traditional Chinese five-spice blend.

Your SHORELINE has that versatile savoury profile that would work beautifully with the chicken, egg and vegetables without making the fried rice taste like a completely different dish.

If you want a little Mitch & Tonya's kick, though, I'd put ¼ tsp of FORGE into the sauce.

That would give you a Chicken Fried Rice with a Cape Breton kick without making it painfully hot. 🔥

And if you're using leftover roasted or BBQ chicken, that's even better—the little smoky bits of chicken mixed through the basmati rice would be fantastic.

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Freezer Pasta Sauce Kit Bags

Freezer Pasta Sauce Kit Bags

Make homemade pasta night even easier with these simple freezer-ready sauce kits! Fill each bag with fresh ingredients, freeze, and when you’re ready for dinner, just thaw, blend, and simmer into a delicious homemade sauce. Customize every bag to fit your family’s favorite flavors.

Yield: 6 family-size freezer bags

Ingredients

12 cups cherry or grape tomatoes

3 medium onions, cut into wedges

12 garlic cloves, peeled

20 fresh basil leaves

1 Tbsp Italian seasoning

1½ tsp dried oregano

¾ tsp cracked black pepper (optional)

Instructions

1. Divide the tomatoes evenly among the freezer-safe bags.

2. Add the onion wedges, garlic cloves, and basil leaves to each bag.

3. Sprinkle in the Italian seasoning and oregano. Add black pepper if desired.

4. Remove as much air as possible, seal or vacuum seal the bags, and label with the date.

5. Lay the bags flat and freeze until solid.

To Make Homemade Pasta Sauce

1. Thaw one freezer bag overnight in the refrigerator or under cool running water.

2. Pour the contents into a blender or food processor and blend until smooth.

3. Transfer to a saucepan and simmer over medium heat for 20–30 minutes, stirring occasionally.

4. Taste and adjust with additional herbs, salt, pepper, or a pinch of sugar if desired.

Storage

Store flat in the freezer for 6–10 months for the best flavor and quality.

Delicious Ways to Use

* Homemade spaghetti sauce

* Lasagna

* Pizza sauce

* Ravioli or tortellini

* Baked pasta dishes

* Meatball sauce

* Tomato soup

* Dipping sauce for garlic bread

Tip: These freezer kits are easy to customize! Add bell peppers, mushrooms, hot peppers, or extra herbs before freezing to create your own signature pasta sauce whenever you’re ready to cook. 🍅❄️

Homemade SPAM

Homemade Spam

Homemade Spam is one of my favorite convenience foods! It’s tender, full of flavor, and so much better than the store-bought canned version. I recently made a big batch and ended up with about 50 slices. The top portions were vacuum-sealed and frozen for later, while the bottom went straight into my husband’s lunches for the week. (And yes — there’s even a little heart-shaped slice for extra love!)

Ingredients (Makes 1 large loaf ≈ 2.5–3 lbs)

* 2¼ lbs ground pork (80/20 lean-to-fat ratio)

* ¾ lb ground ham (or finely chopped ham)

* ⅓ cup potato starch (or cornstarch)

* ⅔ cup ice water

* 2½ teaspoons kosher salt

* ¾ teaspoon pink curing salt (Prague Powder #1) — optional but recommended for color and longer keeping

* 2½ tablespoons sugar

* 1½ tablespoons garlic powder

* 1¼ teaspoons onion powder

* ¾ teaspoon white pepper

* ¾ teaspoon paprika

Instructions

1. Grind the pork and ham together until very fine (almost paste-like) using a food processor or meat grinder.

2. Mix the potato starch with the ice water to make a slurry. In a separate bowl, combine all the dry seasonings.

3. In a stand mixer or large bowl, add the ground meat, slurry, and seasonings. Mix thoroughly for 3–4 minutes until the mixture becomes very sticky and well emulsified.

4. Press the mixture firmly into a greased loaf pan (or several smaller pans). Smooth the top and cover tightly with foil.

5. Bake in a water bath at 325°F (165°C) for about 1½ hours, or until the internal temperature reaches 160°F (71°C).

6. Cool on a wire rack for 30 minutes, then refrigerate for at least 4 hours (overnight is best) so it firms up for clean slicing.

7. Remove from the pan and slice thinly (about ⅛-inch thick for classic Spam-style slices).

Storage

* Refrigerator: Up to 2 weeks in an airtight container.

* Freezer: Vacuum-seal the slices or portions and freeze for up to 6 months.

To Serve

Fry the slices until crispy and golden. Enjoy in sandwiches, fried rice, breakfast with eggs, musubi, casseroles, or right from the pan!

This homemade version is more affordable, fresher, and incredibly versatile. Perfect for meal prep and stocking the freezer!

Loaded Pepperoni Pizza Dogs

Loaded Pepperoni Pizza Dogs

Serves: 4
Prep time: 10 minutes
Cook time: 15–20 minutes

Ingredients

• 4 hot dogs

• 4 hot dog buns

• ½ cup pizza sauce

• 1½ cups shredded mozzarella cheese

• 24–32 slices pepperoni

• 2 tbsp butter, melted

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• 2 tbsp grated Parmesan cheese

Optional Loaded Toppings

• Sliced black olives

• Diced green peppers

• Sautéed mushrooms

• Diced onions

• Crushed red pepper flakes

• Extra pizza seasoning

Instructions

1. Preheat your oven to 375°F (190°C).

2. Place the hot dogs in the buns and arrange them in a baking dish.

3. Spoon pizza sauce over each hot dog.

4. Top with a generous handful of mozzarella.

5. Layer 6–8 pepperoni slices on each dog.

6. Sprinkle on any optional toppings you'd like.

7. Mix the melted butter with the garlic powder and brush it over the tops of the buns.

8. Sprinkle the buns with Parmesan and Italian seasoning.

9. Bake for 15–20 minutes, until the cheese is melted, bubbly, and the buns are lightly toasted.

Serving Suggestions

Serve with:

• French fries or curly fries

• Caesar salad

• Dill pickle spears

• Potato wedges

Mitch & Tonya's Spice Cabinet Twist

If you're making these with your seasonings:

• Sprinkle SHORELINE over the cheese before baking for a buttery garlic pizza flavor.

• Or use a light dusting of FORGE if you want a smoky, slightly spicy pizza dog with extra kick.

These also work great in the air fryer at 350°F for 5–7 minutes once assembled, just until the cheese is melted and the buns are toasted.

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Mitch & Tonya's Corn Chowder Made with Cape Breton SHORELINE All Purpose Seasoning

Mitch & Tonya's Corn Chowder

Made with Cape Breton SHORELINE All Purpose Seasoning

Serves: 6–8

Ingredients

6 slices bacon, diced (optional)

1 medium onion, diced

2 celery stalks, diced

2 carrots, diced

3 cloves garlic, minced

4 cups corn kernels (fresh or frozen)

4 medium potatoes, peeled and diced

4 cups chicken broth

2–3 tsp Mitch & Tonya's Cape Breton SHORELINE All Purpose Seasoning (or to taste)

1 cup heavy cream (or half-and-half)*

2 tbsp butter

Fresh chopped parsley or green onions for garnish (optional)

Directions

In a large soup pot, cook the bacon until crispy. Remove the bacon and set aside, leaving about 2 tablespoons of the bacon drippings in the pot.

Add the onion, celery, and carrots. Cook for 5–7 minutes until softened.

Stir in the garlic and cook for another minute.

Add the potatoes, corn, chicken broth, and Cape Breton SHORELINE All Purpose Seasoning.

Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the potatoes are fork tender.

Remove about 2 cups of the chowder, blend until smooth, and return it to the pot. Alternatively, use a potato masher to lightly mash some of the potatoes right in the pot for a thicker, heartier chowder.

Stir in the butter and heavy cream. (* if you don't have heavy cream, or half and half, in a microwave safe dish/bowl/cup, add 2 Tbsp butter and melt in the microwave, once melted, add a cup of milk and using a whisk, combine the melted butter and milk) Heat gently for about 5 minutes, but do not let the chowder boil.

Taste and add a little more Cape Breton SHORELINE All Purpose Seasoning if desired.

Serve hot, topped with the crispy bacon and a sprinkle of parsley or green onions.

Mitch & Tonya's Tip

For an extra Cape Breton touch, serve with warm biscuits or fresh homemade bread. The sweetness of the corn paired with the savory flavor of Cape Breton SHORELINE All Purpose Seasoning makes this chowder a comforting meal that's perfect any time of the year.

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Bacon Tomato Mayonnaise Sandwich with MAPLE FORGE Bacon Weave

Oh my... this was right good!

Easy to make too.

Ingredients 

Package of bacon

2 tsp Cape Breton MAPLE COAL BBQ Seasoning 

4 slices of toast

1 tomato cut into slices 

2 Tbsp mayonnaise 

2 pieces sliced cheese

Directions

Cut the package of bacon in half

Put a piece of parchment paper on to your cookie sheet.

Make your bacon weave, at least two of them

Sprinkle your Cape Breton MAPLE COAL BBQ Seasoning over the bacon weave, and all the other bacon if you wish.

Put the cookie sheet into a COLD oven.

Now, turn the heat to 400 F.  Put the timer on for 22 minutes for thin sliced bacon.  24 minutes for thick sliced bacon.

Get your toast ready.

Put your mayo on the toast.

Put one of the cooked and seasoned bacon weaves.

Put your sliced cheese on the bacon. 

Put your sliced tomato.

Wee bit of pepper if you are so inclined.

Cut in half, and plate your sandwich.

Serve with juice and a coffee.

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Cookie Dough Fudge

Cookie Dough Fudge is rich, creamy, and tastes just like eating chocolate chip cookie dough—without any raw eggs or raw flour. It's a great make-ahead treat.

Cookie Dough Fudge

Makes: 36 small squares

Ingredients

Cookie Dough Layer

½ cup (113 g) unsalted butter, softened

¾ cup packed brown sugar

¼ cup granulated sugar

¼ cup milk

1 tsp vanilla extract

2 cups heat-treated all-purpose flour*

½ tsp salt

1 cup mini chocolate chips

Fudge Base

1 can (300 mL / 14 oz) sweetened condensed milk

2 cups white chocolate chips

2 tbsp butter

1 tsp vanilla extract

Heat-Treat the Flour

Spread the flour on a baking sheet and bake at 350°F (175°C) for about 5 minutes, or until it reaches 165°F (74°C). Let it cool completely before using. This makes it safe to eat without baking.

Instructions

Line an 8×8-inch pan with parchment paper.

In a bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.

Mix in the milk and vanilla.

Stir in the cooled, heat-treated flour and salt until smooth.

Fold in the mini chocolate chips.

In a saucepan over low heat, combine the sweetened condensed milk, white chocolate chips, and 2 tablespoons butter. Stir constantly until completely smooth. Remove from the heat and stir in the vanilla.

Fold the cookie dough mixture into the warm fudge mixture until evenly combined.

Spread into the prepared pan and smooth the top.

Sprinkle a few extra mini chocolate chips over the top and gently press them in if desired.

Refrigerate for 3–4 hours, or until firm.

Lift from the pan and cut into small squares.

Storage

Refrigerator: Up to 2 weeks in an airtight container.

Freezer: Up to 3 months. Thaw in the refrigerator before serving.

Tips

Mini chocolate chips work better than regular chips because they're easier to cut through.

For extra cookie flavor, stir in ½ teaspoon butter extract along with the vanilla.

If you like a little crunch, fold in ½ cup chopped toasted pecans or walnuts.

This recipe has a soft, creamy fudge texture with the unmistakable flavor of classic chocolate chip cookie dough. It's a favorite for holiday trays, bake sales, and family gatherings.

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Mitch & Tonya's Cape Breton SHORELINE Potato Salad

Or...

Mitch & Tonya's Cape Breton SHORELINE Potato Salad

Ingredients

2½ lbs Yukon Gold potatoes

3 large eggs, hard-boiled and chopped

1 cup mayonnaise

2 tbsp sour cream

1 tbsp Dijon mustard

1 tsp apple cider vinegar

2 tsp Mitch & Tonya's Cape Breton SHORELINE All Purpose Seasoning & Rub

2 celery stalks, finely diced

¼ cup finely diced red onion

2 tbsp fresh chives, chopped

2 tbsp fresh parsley, chopped

Freshly ground black pepper, to taste

Paprika for garnish

Instructions

Cook the potatoes

Place the potatoes in a large pot and cover with cold water.

Bring to a boil and cook for 10–15 minutes, until just fork tender.

Drain well and allow to cool slightly.

Do you like chunky or creamy

If you like "Chunky", move on to the next steps.

If you like "Creamy", break out your potato ricer.  This is so much easier than mashing.

Prepare the dressing

In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and SHORELINE Seasoning until smooth.

Assemble

Add the potatoes, chopped eggs, celery, red onion, pickles, chives, and parsley.

Gently fold everything together until the potatoes are evenly coated.

Chill

Cover and refrigerate for at least 2 hours, or overnight for the best flavor.

Serve

Garnish with a light sprinkle of paprika, fresh chives, and an extra pinch of SHORELINE Seasoning.

Mitch & Tonya's Tip

For even more flavor, toss the warm, freshly drained potatoes with 1 teaspoon of SHORELINE Seasoning before adding the dressing. The warm potatoes soak up the herbs and spices beautifully.

Perfect alongside:

Grilled burgers

BBQ ribs

Cedar plank salmon

Fried or grilled haddock

Steak

Lobster or grilled shrimp

"Fresh from the Cape. Full of flavour. Always a repeater!"

Optional Add-ins:

2–3 slices of crumbled bacon

¼ cup shredded old cheddar

A little diced green onion

A sprinkle of celery seed (about ¼ tsp)

Or...nothing at all. A simple potato salad is often the best one.

One little trick

Instead of vinegar, squeeze in 1–2 teaspoons of fresh lemon juice. It gives the same subtle brightness without the vinegar flavor. Most people won't even notice it's there—they'll just think the potato salad tastes fresh.

Personally, I like this version better for your brand. SHORELINE is meant to let herbs and natural flavors shine, and loading it up with pickles can compete with the seasoning.

This simpler recipe keeps the focus on the creamy potatoes, eggs, herbs, and your seasoning, making it feel more like a signature Mitch & Tonya's recipe rather than a standard deli potato salad.

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Steamed vs Boiled Corn on the Cob

Steaming your corn on the cob will likely turn out better than boiling, especially with fresh summer corn.

Here’s why:

🌽 Steaming vs. Boiling

Steaming (your pot + insert) ✅ Keeps more of the corn’s natural sweetness and flavor

✅ Doesn’t wash out the sugars and nutrients into the cooking water

✅ Gives you a slightly firmer, “fresh-picked” texture

✅ Less chance of soggy kernels

✅ Easier to cook a batch of 8 evenly

Boiling ✅ Very simple and traditional

❌ Some flavor can move into the water

❌ Corn can become softer if left too long

My preferred method for your 8 ears:

Add about 1–2 inches of water to your pot (water should stay below the steamer basket).

Bring it to a strong simmer/boil.

Place the corn in the steamer insert.

Cover tightly with the lid.

Steam for 8–12 minutes depending on how tender you like it.

Remove and immediately add butter while it’s hot.

For extra flavor:

Add a teaspoon of salt to the steaming water (optional, steam doesn't have salt in it).

Toss a few fresh herbs (like parsley or dill) into the steamer water for a subtle aroma.

After steaming, brush with melted butter mixed with a little Mitch & Tonya’s SHORELINE All Purpose Seasoning for a Cape Breton twist.

One tip: don’t overcook it. Corn doesn’t get better after about 12–15 minutes — it starts losing that crisp, juicy bite.

For fresh Nova Scotia/Cape Breton corn in season, I’d choose steaming every time. 🌽

Tonya’s Easy No-Bake Lemon Cream Pie Bars

Tonya’s Easy No-Bake Lemon Cream Pie Bars

Makes: 12–16 bars

Pan: 9×9-inch pan

Graham Cracker Crust

2 cups graham cracker crumbs

½ cup melted butter

¼ cup sugar

Directions:

Mix crumbs, melted butter, and sugar.

Press firmly into a parchment-lined 9×9 pan.

Bake at 350°F for 8–10 minutes.

Cool completely before adding filling.

Lemon Cream Filling

Ingredients

1 (8 oz / 250 g) package cream cheese, softened

1 (14 oz / 300 mL) can sweetened condensed milk

½ cup fresh lemon juice (about 2–3 lemons)

1 tbsp lemon zest

1 tsp vanilla extract

1 cup cold whipping cream (or 1 tub whipped topping)

1 can of Whipped Cream (a little squirt before serving)

Directions

Beat cream cheese until smooth and fluffy.

Slowly add sweetened condensed milk and beat until combined.

Add lemon juice, lemon zest, and vanilla. The mixture will thicken as the lemon reacts with the condensed milk.

In a separate bowl, whip the cream until stiff peaks form.

Gently fold whipped cream into the lemon mixture.

Spread over the cooled crust.

Cover and refrigerate at least 6 hours (overnight is best).

Cut into squares and top with a little whipped cream and lemon zest if desired.

Work Lunch Tip (from Tonya’s perspective 😉)

For a cleaner “bring-to-work” bar:

- Freeze them for 30–45 minutes before cutting.

- Cut with a warm knife and wipe between slices.

- Keep refrigerated until serving.

Tonya's Fix Cape Breton COAL Pineapple Brown Sugar Lil' Smokies

Tonya's Fix Cape Breton COAL Pineapple Brown Sugar Lil' Smokies

Ingredients

2 (14 oz) packages Lil' Smokies sausages

1 cup packed brown sugar

1 cup pineapple juice

1 cup pineapple chunks, drained (reserve the juice)

2 tablespoons Mitch & Tonya's Cape Breton COAL BBQ Seasoning

1 tablespoon soy sauce

1 teaspoon Dijon mustard (optional, but adds a nice tang)

1 teaspoon apple cider vinegar (balances the sweetness)

Directions

Add the Lil' Smokies to the slow cooker.

In a bowl, whisk together:

Brown sugar

Pineapple juice

Soy sauce

COAL BBQ Seasoning

Dijon mustard

Apple cider vinegar

Pour over the sausages.

Stir in the pineapple chunks.

Cook:

Low: 3-4 hours

High: 1½-2 hours

Stir before serving.

Why it works

Your COAL BBQ Seasoning already brings smoky, savory depth, garlic, onion, pepper, and balanced sweetness, so it replaces several individual ingredients while adding a richer barbecue flavor. The pineapple caramelizes with the brown sugar into a glossy sauce that's excellent for parties.

Optional "Forge" Version 🌶️

If people like heat, make it with:

1½ tablespoons COAL BBQ Seasoning

1 teaspoon FORGE BBQ Spice

The FORGE adds a pleasant kick without overpowering the pineapple.

I think this has the potential to become another great Tonya's Fix recipe for your Facebook page. The combination of sweet pineapple, smoky BBQ, and those little sausages is exactly the kind of appetizer that tends to disappear quickly at potlucks and game-day gatherings.

Mitch & Tonya's Western SHORELINE Omelet

Here's a classic Western Omelet that works great for breakfast, brunch, or even supper.

Mitch & Tonya's Western SHORELINE Omelet

Ingredients (1 large omelet)

3 large eggs

1 tbsp milk or water

1 tbsp butter

¼ cup diced ham

¼ cup diced green bell pepper

2 tbsp diced onion

¼ cup shredded cheddar cheese

½ to 1 tsp Mitch & Tonya's Cape Breton SHORELINE Seasoning (or salt and pepper to taste)

Instructions

Whisk the eggs with the milk (or water) and SHORELINE seasoning until well combined.

Melt the butter in an 8-inch non-stick skillet over medium heat.

Sauté the ham, onion, and green pepper for 3–4 minutes, until the vegetables soften.

Remove the ham and vegetables to a plate.

Pour the egg mixture into the skillet. As the eggs begin to set, gently pull the cooked edges toward the center, allowing the uncooked egg to flow underneath.

When the eggs are almost set, spoon the ham and vegetable mixture over one half of the omelet.

Sprinkle the cheddar cheese on top of the filling.

Fold the other half of the omelet over the filling and cook for another 30–60 seconds, until the cheese melts.

Slide onto a plate and serve immediately.

Great with:

Buttered toast

Hash browns or home fries

Fresh fruit

A little ketchup or hot sauce if you like

Using your SHORELINE Seasoning gives the omelet a savory boost with herbs and spices, so you often won't need to add any extra salt. It also makes a fantastic filling for a breakfast wrap or sandwich.

FYI, Tonya said: it's a repeater

If she were to say: you don't have to make this again, it means it was terrible.

It's just our way of not insulting the cook.

Mitch & Tonya’s Cape Breton SHORELINE Muscles Cooked in White Wine

Mitch & Tonya's Cape Breton SHORELINE

Mussels Cooked in White Wine

Fresh Atlantic mussels, garlic, butter, and a splash of white wine come together with the light coastal flavor of Cape Breton SHORELINE Seasoning for a simple meal that tastes like the East Coast.

Ingredients

2 lb (900 g) fresh mussels, cleaned and debearded

2 Tbsp butter

1 Tbsp olive oil

3 cloves garlic, minced

1 small shallot (or ½ small onion), finely diced

1 cup dry white wine (Pinot Grigio or Sauvignon Blanc work well)

1 Tbsp Mitch & Tonya's Cape Breton SHORELINE Seasoning

2 Tbsp fresh parsley, chopped

Juice of ½ lemon

Freshly ground black pepper, to taste

Instructions

Rinse the mussels well and discard any that are cracked or remain open after being tapped.

In a large pot with a lid, melt the butter with the olive oil over medium heat.

Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds.

Pour in the white wine and stir in the Cape Breton SHORELINE Seasoning. Bring to a gentle simmer.

Add the mussels, cover the pot, and steam for 5–7 minutes, giving the pot an occasional shake.

When the mussels have opened, stir in the parsley and lemon juice. Season with black pepper if desired.

Discard any mussels that do not open during cooking.

Serving Suggestions

Serve with warm crusty bread to soak up the delicious white wine broth, or spoon the mussels over buttered linguine for an easy seafood dinner.

Tonya's Tip: Add a splash of heavy cream at the end for an extra-rich, silky broth that's perfect for dipping bread.

This recipe would also make a great

Facebook post with the tagline:

"Simple ingredients. Fresh Atlantic mussels. One unforgettable East Coast meal with Mitch & Tonya's Cape Breton SHORELINE."

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Tonya's Fix Cape Breton SHORELINE Creamy Lobster Corn Chowder

🦞 Tonya's Fix Cape Breton SHORELINE Creamy Lobster Corn Chowder

This version showcases Mitch & Tonya's Cape Breton SHORELINE Seasoning instead of Old Bay, letting the seafood shine while adding a savory Cape Breton coastal flavor.

Ingredients

Seafood

1 lb large dry sea scallops, side muscles removed

1 cup cooked lobster meat (about 5–6 oz), cut into bite-size pieces

1 tsp Mitch & Tonya's Cape Breton SHORELINE Seasoning, divided

¼ tsp black pepper

1 tbsp neutral cooking oil

Chowder

3 tbsp unsalted butter

1 small yellow onion, finely diced

2 cloves garlic, minced

2 tbsp all-purpose flour

3 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes

3 cups low-sodium seafood stock (preferred) or chicken broth

1 cup whole milk

1 cup heavy cream

2 cups sweet corn kernels (fresh, frozen, or canned and drained)

1 tsp Mitch & Tonya's Cape Breton SHORELINE Seasoning

½ tsp smoked paprika

1 tbsp fresh lemon juice

Finish

2 tbsp fresh parsley, chopped

Optional: 2 tbsp chopped green onions

Extra SHORELINE Seasoning for serving

Instructions

1. Season the Seafood

Pat the scallops dry and season with ½ tsp SHORELINE Seasoning and black pepper.

Season the lobster with the remaining ½ tsp SHORELINE Seasoning and set aside.

2. Sear the Scallops

Heat the oil over medium-high heat.

Sear the scallops for about 2 minutes per side until beautifully golden.

Remove from the pan and set aside.

3. Build the Chowder

Reduce heat to medium.

Melt the butter and sauté the onion for about 5 minutes until softened.

Add the garlic and cook for 30 seconds.

Sprinkle in the flour and cook for 1 minute, stirring constantly.

Slowly whisk in the seafood stock until smooth.

Add:

- Potatoes

- Corn

- 1 tsp SHORELINE Seasoning

- Smoked paprika

Bring to a gentle simmer and cook for 12–15 minutes, until the potatoes are fork tender.

4. Make It Creamy

Stir in the milk and heavy cream.

Heat gently for about 5 minutes. Do not boil.

5. Finish

Add the lobster and seared scallops.

Simmer gently for 2–3 minutes just until everything is heated through.

Stir in the lemon juice and most of the parsley.

Taste and add a little more SHORELINE Seasoning if desired.

Serve

Ladle into warm bowls and garnish with:

- Remaining parsley

- Green onions

- A light sprinkle of SHORELINE Seasoning

- Serve with warm biscuits, fresh rolls, or crusty bread.

Mitch's Tip 🦞

For an extra-rich Cape Breton seafood chowder, stir in ½ cup shredded aged white cheddar during the last few minutes of cooking. It melts beautifully into the chowder without overpowering the sweet lobster and scallops, while the SHORELINE Seasoning ties all the coastal flavors together.

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Tonya’s Fix Cape Breton SHORELINE German Cucumber Salad

Since Cape Breton SHORELINE All Purpose Seasoning & Rub already contains savory herbs and spices, it can replace the plain salt and pepper while adding a little more depth without overpowering the fresh cucumber and dill.

Tonya's Fix Cape Breton SHORELINE German Cucumber Salad 🥒

Ingredients

2 large cucumbers, thinly sliced

½ red onion, thinly sliced

½ cup sour cream

2 Tbsp white vinegar

1 Tbsp fresh or dried dill

1 Tbsp lemon juice

1 tsp sugar

1½ tsp Mitch & Tonya's Cape Breton SHORELINE All Purpose Seasoning & Rub

Instructions

Slice the cucumbers and onion as thinly as possible.

In a large bowl, whisk together the sour cream, vinegar, lemon juice, dill, sugar, and SHORELINE seasoning until smooth.

Add the cucumbers and onions, tossing until everything is evenly coated.

Cover and refrigerate for at least 30 minutes (1–2 hours is even better) to let the flavors blend.

Give it one final stir before serving. If desired, sprinkle a little extra SHORELINE seasoning and fresh dill over the top.

Serving Suggestions

This salad is excellent alongside:

Grilled steak

BBQ chicken

Burgers

Smoked sausages

Fried haddock

Grilled salmon

Tonya's Tip: Because SHORELINE already contains herbs and seasonings, taste the salad after it has chilled before adding any extra seasoning. The flavors become more pronounced as it rests.

This would make a fantastic "Tonya's Fix" Facebook recipe because it's simple, refreshing, and showcases SHORELINE as more than just a BBQ rub.

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Mitch & Tonya's Cape Breton KITCHEN Meatloaf Seasoning

For every 2 lb (900 g) of ground beef:

2 tbsp Mitch & Tonya's Cape Breton KITCHEN Meatloaf Seasoning

1 tbsp Worcestershire sauce

2 eggs

1 cup breadcrumbs

½ cup milk

Optional: ½ cup finely diced onion

Tonya's Fix Cape Breton COAL Cowboy Butter Shrimp Linguine

Tonya's Fix Cape Breton COAL Cowboy Butter Shrimp Linguine

Creamy, buttery, smoky, and loaded with juicy shrimp, this easy pasta dish brings steakhouse flavor to your dinner table. Mitch & Tonya's Cape Breton COAL BBQ Seasoning replaces several individual spices, making this recipe simple while adding a bold Cape Breton twist.

Ingredients

12 oz (340 g) linguine

1½ lbs (680 g) large shrimp, peeled, deveined, tails removed

2 tbsp olive oil

4 tbsp unsalted butter

5 cloves garlic, minced

2 tbsp Mitch & Tonya's Cape Breton COAL BBQ Seasoning

½ tsp Mitch & Tonya's Cape Breton FORGE BBQ Spice (optional, for a little heat)

1 tbsp Dijon mustard

1 tbsp fresh lemon juice

½ cup heavy cream

¾ cup freshly grated Parmesan cheese

2 tbsp fresh parsley, chopped

¼ to ½ cup reserved pasta water

Extra Parmesan and chopped parsley, for garnish

Lemon wedges, for serving (optional)

Directions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the linguine until al dente according to the package directions. Before draining, reserve ½ cup of the pasta water. Drain and set aside.

2. Season the Shrimp

Pat the shrimp dry with paper towels.

Sprinkle with:

2 tbsp Cape Breton COAL BBQ Seasoning

½ tsp Cape Breton FORGE BBQ Spice (optional)

Toss until evenly coated.

3. Sear the Shrimp

Heat the olive oil in a large skillet over medium-high heat.

Cook the shrimp in a single layer for 1 to 2 minutes per side, just until pink and lightly browned.

Transfer to a plate.

4. Make the Cowboy Butter

Reduce the heat to medium.

Add the butter to the skillet.

Once melted, stir in the garlic and cook for about 30 seconds until fragrant.

Whisk in the Dijon mustard and fresh lemon juice.

5. Make the Cream Sauce

Pour in the heavy cream and stir well.

Add the Parmesan cheese and cook for 1 to 2 minutes until smooth and creamy.

If the sauce becomes too thick, stir in a little reserved pasta water until silky.

6. Bring Everything Together

Add the cooked linguine to the skillet and toss until coated.

Return the shrimp to the pan and gently toss to combine.

Add additional pasta water if needed to achieve your desired consistency.

7. Serve

Sprinkle generously with chopped parsley and extra Parmesan.

Serve immediately with fresh lemon wedges, if desired.

Tonya's Tip ❤️

For an extra layer of smoky flavor, sprinkle a light dusting of Cape Breton COAL BBQ Seasoning over the finished dish just before serving. It adds a beautiful aroma and makes every bite taste like it came from a coastal steakhouse.

Prep Time

10 minutes

Cook Time

20 minutes

Serves 4

"One pan, one pot, and one unforgettable Cape Breton meal."

This is one of those recipes that I think will really showcase your Cape Breton COAL BBQ Seasoning.

Tonya's Fix Cape Breton COAL Sausage & Pepper Gnocchi Sheet-Pan Dinner

Tonya's Fix Cape Breton COAL Sausage & Pepper Gnocchi Sheet-Pan Dinner

A quick, one-pan supper loaded with smoky Cape Breton flavour! Crispy gnocchi, juicy Italian sausage, and colourful roasted vegetables come together in under 40 minutes with the bold taste of Cape Breton COAL BBQ Seasoning.

Ingredients

1 lb (454 g) shelf-stable potato gnocchi

12 oz (340 g) spicy Italian sausage links, sliced into ½-inch rounds

2 bell peppers (any colour), sliced

1 medium red onion, sliced

2 tbsp olive oil

2 tsp Mitch & Tonya's Cape Breton COAL BBQ Seasoning

½ tsp garlic powder

Optional: Fresh parsley, chopped

Optional: Freshly grated Parmesan cheese

Instructions

Preheat your oven to 400°F (200°C).

Line a large sheet pan with parchment paper or lightly grease it.

Add the gnocchi, sliced sausage, peppers, and red onion to the pan.

Drizzle with the olive oil and sprinkle with the Cape Breton COAL BBQ Seasoning and garlic powder.

Toss everything together until evenly coated and spread into a single layer.

Roast for 25–30 minutes, stirring halfway through, until the sausage is browned, the vegetables are tender, and the gnocchi are lightly crisp around the edges.

Garnish with chopped parsley and freshly grated Parmesan, if desired.

Serve hot and enjoy!

Tonya's Fix

For even more smoky flavour, switch the oven to Broil for the last 2–3 minutes to lightly char the peppers and crisp the gnocchi.

Serves: 4

Prep Time: 10 minutes

Cook Time: 25–30 minutes

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Tonya’s Fix SHORELINE Basmati Rice

🌊 Tonya's Fix SHORELINE Basmati Rice

A simple, buttery side dish that's perfect with chicken, pork, seafood, or grilled vegetables.

Ingredients

1 cup basmati rice

2 cups low-sodium chicken broth (or vegetable broth)

1 tbsp butter

1 tbsp olive oil

¼ cup onion, finely diced

2 cloves garlic, minced

1½ tsp Mitch & Tonya's Cape Breton SHORELINE All Purpose Seasoning

1 tbsp fresh parsley, chopped (optional)

Lemon wedges, for serving (optional)

Directions

Rinse the basmati rice under cold water until the water runs mostly clear. Drain well.

In a medium saucepan, melt the butter with the olive oil over medium heat.

Add the onion and cook for 3–4 minutes until softened.

Stir in the garlic and cook for 30 seconds.

Add the SHORELINE Vegetable Seasoning and stir for about 15 seconds to bloom the flavors.

Stir in the rice and cook for 1–2 minutes, coating every grain.

Pour in the broth and bring to a gentle boil.

Reduce the heat to low, cover, and simmer for 15 minutes.

Remove from the heat and let the rice rest, covered, for 10 minutes.

Fluff with a fork, sprinkle with parsley if desired, and serve with a squeeze of fresh lemon.

Tonya's Tips

-For richer flavor, replace ½ cup of the broth with coconut milk when serving with grilled shrimp or curry-style chicken.

-Add ½ cup frozen peas during the last 5 minutes of cooking for extra color and nutrition.

-Stir in sliced green onions just before serving for a fresh finish.

This recipe would make a great "Meatless Monday" or "Side Dish Saturday".

It also showcases SHORELINE as more than just a vegetable seasoning—it's an easy way to season rice without needing a cupboard full of spices.

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Cock Soup (Jamaica 🇯🇲)

Mitch & Tonya's Knockoff Cock Soup

A friend of ours is dating a gentleman from Jamaica and she says this is the absolute best soup she has ever had.

Ingredients

2 cups fine egg noodles, broken into small pieces

4 Cups water

1Cup finely diced chicken (shredded)

1/4 Cup Cock Dry Soup Mix

1 medium grated carrot

1 small diced onion

1 small stock celery, diced

Directions

Add everything to a pot and burner to medium heat.

Simmer for 5–7 minutes, stirring occasionally, until the noodles are tender.

Tonya’s Fix - Spanish Rice

Cape Breton Spanish Rice (Corn Version)

Serves: 4–6

Ingredients

2 tbsp butter or vegetable oil

1 small onion, diced

2 cloves garlic, minced

1 cup long-grain white rice (uncooked)

1 can (28 oz / 796 mL) diced tomatoes (with juice)

1 can (14 oz / 398 mL) corn, drained

1 cup chicken broth

1 Tbsp ketchup (replaces tomato paste)

1 Tbsp Cape Breton Vegetable Seasoning

1 tsp paprika

½ tsp chili powder

½ tsp cumin

½ tsp oregano

¼ tsp black pepper

Instructions

Heat butter or oil in a large skillet or pot over medium heat.

Sauté onion for 4–5 minutes until soft.

Add garlic and cook 30 seconds.

Stir in uncooked rice and toast for 2–3 minutes, stirring often.

Add diced tomatoes, chicken broth, ketchup, Cape Breton Vegetable Seasoning, paprika, chili powder, cumin, oregano, and pepper. Stir well.

Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes.

At the 10-minute mark, stir in the drained corn, then re-cover and continue cooking.

Once rice is tender and liquid is absorbed, remove from heat and let sit 5 minutes.

Fluff with a fork and serve.

Notes (Cape Breton twist)

The Cape Breton Vegetable Seasoning replaces the need for extra salt-heavy seasoning blends — it does most of the flavor lifting here.

The corn adds sweetness, so the ketchup works nicely as a mild tomato base without needing paste.

Creamy Seafood Salad

Here's a creamy seafood salad that's perfect for sandwiches, croissants, crackers, or served on lettuce.

Creamy Seafood Salad

Ingredients

• 1 lb (450 g) imitation crab meat (pollock), chopped into bite-sized pieces

• 1 lb (450 g) shrimp, cooked, devined and tailed

• ½ cup celery, finely diced

• ¼ cup red onion, finely diced

• 2 tbsp green onion, sliced

• 2 tsp dried dill

• 1 tbsp fresh parsley, chopped

• ½ cup mayonnaise

• 2 tbsp sour cream

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp paprika

• ¼ tsp black pepper

Optional Add-ins

• 1 chopped hard-boiled egg

• 1 tbsp sweet pickle relish

• A pinch of cayenne pepper or your favorite seafood seasoning

Instructions

1. In a large bowl, combine the seafood, celery, red onion, green onion, dill, and parsley.

2. In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, onion powder, paprika, and pepper.

3. Fold the dressing into the seafood mixture until everything is evenly coated.

4. Cover and refrigerate for at least 1 hour to allow the flavors to develop.

5. Serve chilled.

Serving Ideas

• On toasted sandwich bread

• In buttery croissants

• Stuffed into pita pockets

• Over crisp lettuce

• With crackers as an appetizer

Mitch & Tonya's Twist

Try stirring 1–2 teaspoons of SHORELINE into the dressing instead of the garlic powder, onion powder, and paprika. It adds a bright seafood-friendly flavor with very little effort. 

If you're using real shrimp or lobster, a squeeze of fresh lemon just before serving makes it even better.

This recipe serves about 4–6 people and keeps well in the refrigerator for 2–3 days.

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Boiled Corn - Simplified

Boiling corn on the cob is simple—but there’s a right way if you want juicy, sweet, not-waterlogged corn.

🌽 What You’re Going For

🔥 The Best Way (Simple + Reliable)

1. Bring water to a boil first

Use a big pot

Enough water to fully cover the corn

2. Don’t salt the water

Salt can toughen the kernels

If anything, add a teaspoon of sugar if your corn isn’t super fresh

3. Add husked corn

Drop it in once the water is already boiling

4. Cook for 4–6 minutes

That’s it. Overcooking = mushy corn

Fresh corn can be done in as little as 3–4 minutes

5. Pull it out and serve immediately

Butter, salt, and you’re in business

🧠 Pro Tips (This is where it gets good)

The fresher the corn, the shorter the cook time

(Sweet corn doesn’t need much help)

Milk + butter trick (optional upgrade)

Add:

1 cup milk

2 tbsp butter

to the boiling water for slightly richer flavor

Keep it hot without overcooking

Turn off heat and leave corn in the hot water for up to 10 minutes if timing is tight

⚠️ Common Mistakes

- Starting corn in cold water → uneven cooking

- Boiling 10–15 minutes → kills texture and sweetness

- Salting the water → tougher kernels

💥 “Tonya’s Fix” Style Upgrade

After boiling:

Brush with butter

Hit it with your FORGE or COAL seasoning

Finish with a light sprinkle of parmesan or a squeeze of lime

That turns basic corn into “why is this so addictive?” corn.

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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