
A typical late January afternoon finds me catching up with the news and then watching Food Network. I saw the commercial for the new reality series ‘Recipe to Riches’ where they asked “Do you have a recipe worth $ 250,000.”? I immediately thought of my Chicken Grenades, I went to the website and filled out the application. While barbecuing an hour later, I received a phone call from the Food Network to discuss my application and schedule a telephone interview for the following day.
John Grass

Glo McNeill, 82, Lunenburg, NS – Luscious Lemon Pudding
Cakes
John Grass, 49, Riverview, NB – Grilled Chicken Skewers
Melaney Gleeson-Lyall, 45, Burnaby, BC – Bannock Hazelnut Pie
Sonya Walos, 31, Whistler, BC – Gluten-Free Chocolate Chip Cookie
Robert Luft, 39, North Vancouver, BC – Pulled Pork
It seems like such a long time ago but yet time has passed so quickly. Every day I would think about the show, how it went, what happened and the fact that I was unable to share the outcome: I had won my category, $ 25,000., and would have my recipe debut as a President’s Choice product at my local Superstore and across the country. The rules of the show prohibit many things…..including sharing the results with anyone!!
I am ready to travel once again to Toronto to take part in a media event with the other category winners and tape the show before a live audience. I’m very pleased that 3 of the 7 category winners are from Atlantic Canada! Food Network will be airing a marathon recapping all 7 episodes on December 7th from 4pm ET to 11pm ET. Canadians then vote for the best-of-the-best at www.recipetoriches.ca from December 7th to 9th. The finale will air on Wednesday night, December 14 at 9pm ET/PT, and one of the category winners will have their life changed all because back in January we entered a contest and won. Will it be me? I have a shot and I have done my best, good luck to all of the category winners and enjoy the show!
John Grass
- 4 teaspoons paprika
- 1 tablespoon onion powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons chipotle chili pepper powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme leaves
- 1 teaspoon garlic powder
- 2 unit boneless skinless chicken breasts, about 500 g
- 1 package sliced havarti cheese 170 g
- 1 package sodium-reduced bacon 500 g
- 1/2 cup drained pickled jalapeño slices
- 2 tablespoons apple jelly
- 2 tablespoons hot pepper jelly
Directions
- In small bowl, stir together paprika, onion powder, salt, pepper, cayenne, chipotle powder, oregano, thyme and garlic powder. Measure out ¼ cup (50 mL) to use in grenades. Store remaining in tightly covered jar.
- Preheat oven to 375F (190C). Line a baking sheet with nonstick foil.
- Cut chicken breasts lengthwise into thin slices, about 1/4 inch (5 mm) thick. Set aside. Cut cheese slices into strips the same width as bacon slices. Lightly dust another baking sheet with 2 tbsp (25 mL) of the spice rub. Place half of bacon slices on baking sheet, side by side. Top each bacon slice with a chicken strip and a cheese strip. Place one jalapeño ring at one end of each; roll into pinwheels. Secure each with a toothpick. Redust baking sheet with another 2 tbsp (25 mL) spice rub and repeat with remaining bacon, chicken, cheese and jalapeño rings.
- Stand grenades up on foil-lined baking sheet (not on their sides). Bake in centre of oven for 20 minutes.
- Meanwhile, in 1 cup (250 mL) glass measuring cup, combine two jellies; microwave on HIGH for 20 to 30 seconds or until melted. Remove grenades from oven and brush with jelly mixture. Either return to oven for 10 minutes longer or transfer to barbecue preheated to medium heat to crisp for 2 to 3 minutes.
- Serve warm.
Enjoy and don’t forget to vote!! Good luck!



















