Chicken is such a versatile protein; It gets chopped, sliced, ground-up, barbecued, sautéed, deep fried, marinated (I could go on and on here) but did you know that it can be cooked-up using some of your favourite cocktail ingredients?

Let’s take a look at some of our boozy chicken recipes that’ll have you feeling satisfied without the buzz or hiccups!

Brandy Chicken with Sage

I remember back in the day when “a wee nip of brandy” was the cure for whatever ails you. That’s not the case anymore but it sure works well in this delicious recipe.

Chicken Pasta with Whisky Cream Sauce

Do you like your whiskey neat or on the rocks? How about tossed up with some chicken and pasta? I wouldn’t suggest asking for your whisky this way at your local bar unless you want some strange looks from your bartender.

Curried Rum Chicken Wings with Grilled Pineapple

Rum and pineapple are a great combination and the curry in this recipe just gives it that extra kick. While you’ve got the rum out, why not make yourself a cool Pina Colada?

Tipsy Teriyaki Barbecue Chicken

In this recipe, the chicken gets tipsy for you, so have as much as you want without feeling hung over the next day!

Gin and Tonic Kabobs with Mint Tabouleh

Here’s a fancy way to grill up your kabobs. Gin and Tonic is no longer considered the drink of the “upper crust” but it could become the marinade of the “upper crust”?

Tequila Marinated Chicken with Rice, Corn and Black Beans

Chicken marinated in tequila? Now that’s a Mexican meal! Olé to that, mi amigos!

Do you have a boozy chicken recipe you’d like to share with us in our comments?

What is celiac disease?

More than 20 million Canadians suffer from digestive disorders every year. Many of these Canadians (1 in 133) have a food intolerance or sensitivity to gluten – a family of proteins found in some grains including wheat, barley and rye. For these individuals, including those with celiac disease (CD), the dietary consumption of gluten can have adverse health effects.

The Canadian Celiac Association (CCA) defines celiac disease as “an autoimmune disease where the surface of the small intestine that absorbs nutrients from food is damaged by a substance called gluten.” The only medically accepted treatment for celiac disease is to maintain a gluten-free diet so that the body can absorb essential nutrients.

What is a gluten-free diet?

A gluten-free diet allows for fresh fruits, vegetables, meats and many dairy products, but excludes foods containing the gluten protein found in wheat (including durum wheat or just “durum,” spelt wheat, & kamut), barley, rye, bulgur, malts and in some food additives which are used for flavoring or thickening often labeled “dextrin.” Fortunately several grains and starches are considered safe in a gluten-free diet. The most commonly used are corn, potatoes, rice and tapioca.

There is a lot of confusing information about what (and what not) to eat when following a gluten-free diet. It is important to know that there are many options available, so that you do not avoid foods and lose out on important nutrients. For a list of foods that are safe, you may find this webpage from the CCA helpful:

http://www.celiac.ca/index.php/about-celiac-disease/

The key to living well with celiac disease is to read food labels carefully and become familiar with the products that are safe. Gluten is commonly used in the production of many processed foods including obvious products (breads, pastas, and most common breakfast cereals) and not so obvious products such as seasonings, sauces, soy sauce, marinades, salad dressings, soups, prepared meats, and flavoured coffees.

The next time you are at the grocer, why not take the time to read the label of a new product or an older product that you have not tried? You may find yourself expanding your meal options and adding new nutrients to your diet. Some products that are not marketed as gluten-free may be gluten-free naturally.

If you are like me, and enjoy preparing healthy meals at home, CFC has dozens of nutritious, gluten-free recipes that even your kids will like. Polenta Chicken Pizza Bites found on www.chicken.ca is an easy, flexible recipe that calls for cornmeal and corn flour instead of wheat. You can change the toppings to suit your preferences. This recipe also works well with leftover roast chicken.

Bon appetit!

Cooking for one doesn’t shouldn’t mean picking up a stack of TV dinners for the week. In fact, cooking for one is a great opportunity to experiment with the ingredients you LOVE and not worry about feeding any picky eaters. It’s also a lot better for your health!

Tips to cooking for one:

Food:

• Load up on meats, breads, frozen/fresh vegetables, pantry items like pastas and canned goods when they’re on sale.
• Wrap meats in individual portions using freezer bags or plastic containers and label them with the date you freeze them. Here’s a great chart that will help you figure out how long chicken cuts can be frozen.

http://chicken.ca/cooking-tips/food_safety_at_home/storage_and_thawing_guide/

• Frozen vegetable are a great alternative to fresh because you can use exactly the amount you need, without any waste. If you are using some fresh vegetables, chop, slice or dice what you need for a recipe ahead of time and store them in the fridge air tight containers until you are ready to use them.
• Leftover canned ingredients should always be stored in plastic or glass containers and keep well in the fridge.
• Freeze half a loaf of bread. You’ll probably only go through half a loaf of bread or less over the course of a week, so freeze what you don’t plan on using.
• Whole grain pasta stores well and you can prepare as much or as little as you want.
• Canned beans, tomato sauces and diced tomatoes are a pantry must have. I keep my pantry stocked with these items. Canned beans are high in fibre and can be used in salads, soups and chilis. Tomato sauce makes a really easy dinner of chicken parmesan and you can use the leftover sauce for pasta.

Cooking:

• Think batch cooking - by preparing a large meal in advance, you can freeze the rest or refrigerate some and have meals that you can enjoy later in the week for lunch or dinner. For big batch meals, I suggest using a recipe that freezes well like one of these from www.chicken.ca

Angel Hair Pasta with Chicken and Vegetables

Easy Chicken Stuffed Peppers

Home-Made Low Sodium Chicken Stock

Stacked Tortilla Bake with Chicken Chili

Creamy Cabbage, Chicken and Egg Noodle Casserole

• Invest in a slow cooker, especially if you have a busy schedule or plan on doing some big batch cooking. By preparing a chili or one of your favourite slow cooker recipes on a lazy weekend, you’ll be set for the week.
• An indoor grill is also a great way to enjoy a single serving of chicken, quesadillas or a grilled Panini style sandwich.
• If you’re trying a recipe for the first time, cut the ingredients by half or less than half. Most recipes serve between 6-8 people so wait to see if you actually like it.
• Think about the types of food you prepare and how you can use leftovers. Chicken chili is great served on its own but it’s also great served in a soft tortilla shell, sprinkled with lettuce and cheese, or use it to make a small batch of nachos with some of your favourite toppings.
• By cooking a whole chicken or a few chicken breasts, you’ll have dinner and leftovers to make a sandwich or salad the next day.

See, cooking for one is easy and you’ll save yourself some money!

What can parents do? Become a positive role model in healthy eating and physical activity.

• Teach your kidsabout food and why they need to eat healthy nutritious foods. Protein is a source of building blocks for strong muscles, bones and tissue. Carbohydrates provide energy needed for daily activity, growth and development. Good fats are essential for hormonal function and brain development. Minerals such as calcium keep bones strong and healthy. Zinc helps build your immune system. For more information on nutrients and health, go to www.hc-sc.gc.ca

Suggested resource “Nutrient Value of Some Common Foods”

• Keep mostly healthy, nutritious foods in the house on a regular basis. Only keep a small amount of high sugar/salty snacks at home to be enjoyed as a treat. If your child wants an unhealthy snack such as chips/chocolate, make sure this is balanced out with a nutritious food; sliced oranges are excellent with a small handful of chips. Better yet, offer a fruit first and then, the option of a less nutritious snack. Chances are, the child will not be hungry or will eat significantly less of the salty/sweet starch.
• Keep washed fruit on the counter, ready to go. If it is at eye level they will reach for it first; quick & easy.
• Always have an assortment of bite size veggies on hand in the fridge; place in a clear container so they are visible. Have a low fat dip prepared to accompany these nutritious morsels.
• Serve lean meats such as chicken. To make chicken even leaner, remove the skin before serving.
• Limit consumption of pop and juice. Encourage your kids to drink plenty of water. A 250 ml serving of juice is approximately 120 calories. This will take a child 30 minutes of running to burn it off. Juice is a nutritious beverage choice but one serving size = 125 ml (1/2 cup) only. Buy juices with no added sugar.

Tip: Add water to juice before serving

• Breakfast- Breakfast - Breakfast…It is the most important meal of the day. Parents, be positive role models; sit and enjoy breakfast with your kids.
• Food Game: Tasting different healthy foods, fruits and vegetables as a fun activity. Pick one night a week or month where you all sit down as a family and take turns trying out new healthy foods. Start up a discussion on the flavors, textures; was it good, tasty? Show your kids that foods come in a wide variety.

As if we weren’t excited enough when we launched the Everyone Wins With Canadian Chicken contest on April 23^rd, over the past couple of weeks, the contest has gone gangbusters on Twitter and Facebook.

It just goes to show how important this cause is to Canadians and for good reason. Did you know that 40% of people who use the Food Bank are children?

You can do your part in helping feed Canada’s hungry by getting your local MP to participate in our contest by sharing their favourite chicken breast sandwich recipe here http://contest.chicken.ca and if you need more information on the contest, you can find it here http://appconnected.com/everyonewinswithchicken/

Not sure how to contact your MP? Here’s how:

Email – You can find your MP’s email using this link http://www.parl.gc.ca/parlinfo/Compilations/HouseOfCommons/MemberByPostalCode.aspx

Twitter – You can find your MP’s twitter handle using this link.

http://appconnected.com/everyonewinswithchicken/mplisting.php

Facebook – Usually, MPs will have their sites listed on their homepages.  Find their homepage using this link.

http://www.parl.gc.ca/parlinfo/Compilations/HouseOfCommons/MemberByPostalCode.aspx

The first prize sandwich will win a $10,000 donation

The second prize sandwich, a $5,000 donation

The third prize sandwich, a $2,500 donation

That’s a lot of food to go around so don’t forget to spread the word!

The winning sandwich will also be served at our Great Canadian Barbecue on Canada Day, so if you happen to be in Ottawa on July 1^st, come by and see us.

In a world of packaged and fast food, it’s more important than ever that everyone, especially young children, know where their food comes from. That’s why we created an interactive educational tool called Fun Farm, where kids can play games, download projects and learn about how their chicken dinner made it to their plates.

On the Fun Farm, kids can play games like the Matching Mania memory game, test their skills at chicken jig-saw puzzles, or design a virtual T-shirt. There are also interactive games, like Build-a-Barn that gives kids a virtual barn that they have to equip with all the right equipment and supplies necessary to raise healthy chickens.

But fun Farm is about more than just fun – it’s about learning. The site also features a Project Corner with downloadable project ideas and a Teacher's Corner that can be used in the classroom to get kids involved in research projects and tests their skills in science, health, reading, writing, critical thinking, and visual arts.

Teachers can use these lesson plans as part of their curriculum or students can explore them on their own and get their parents involved too. It's a great way to learn and afterwards kids have a better understanding of chickens and farming from the gate to the plate.

Fun Farm is a great virtual place for kids to learn and have fun at the same time. We had a lot of fun building it.

If you’re not sure how to entertain your family this weekend, why not have your closest amigos over for a Cinco de Mayo celebration?  After a long work week, this fun celebration full of vibrantly colored decorations is sure to brighten-up everyone’s week.

Here are some tips on hosting a Cinco de Mayo Party.

Decorations

• Keep things colorful with streamers and balloons. These are an inexpensive way to decorate and you can find them at your local dollar store in a wide range of colors.
• Make paper flowers like these and attach then to the streamers or use them to make an inviting wreath for your front door.
• Place a big glass bowl or vase full of limes as table center piece.
• Decorate with small cacti or succulent plants which will also be used as party favours.

Activities

• Have a guacamole or salsa contest. Have your guests bring a bowl of their favourite homemade guacamole or salsa and have them choose a favourite. You can also do a favourite Mexican recipe exchange.
• You don’t have to be a kid to enjoy hitting a piñata but for today, leave it to the kids. It’ll keep them entertained while the adults sit back and relax. Here’ a great video on how to make a piñata.

Don’t forget to dance to some good salsa and mariachi!

Drinks

This recipe for Frozen Margaritas is sure to please your guests.

You can also make these Frozen Virgin Margaritas for the kids and adults can enjoy.

Mexican Chicken Recipes

Avocado, Beet and Chicken Tostadas

These sophisticated tostadas are the perfect treat to enjoy with a frozen margarita.

Chicken Chili

This chicken chili is perfect served in a soft tortilla. Have guest chose their own toppings of lettuce, tomato, grated cheese, guacamole, green onions and cilantro.

Baked Nachos with Tomatillo Salsa

Who doesn’t love nachos?  They are easy to prepare and ready in minutes and they’ll be gobbled-up in no time so double up on the ingredients!

Fab Fajita Sliders

These little gems can also be made into regular sized burgers. Prepare the patties the night before and either grill them on the BBQ or bake them in the oven.

For more recipe ideas visit us at http://chicken.ca/recipes/

What are your plans for Cinco de Mayo? Let us know in the comments.

It’s that time of year where the weather is warming up and people start thinking about home renovations.

A few years ago, I went through a kitchen renovation that took almost 4 weeks to complete. Although I was very pleased with the end result, living without a kitchen for 4 weeks was pretty tough. For one, my oven stood next to the television in my living room, my fridge in the dining room and pots, pans and dishes were stored in plastic bins which were scattered throughout. My microwave sat on my dining room table and was plugged into the wall.

So for the first few days I was a little discouraged and ordered take-out for lunches and dinners until I realized how much money I was spending. One thing people don’t factor in with the cost of renovations is the cost of how often they’ll be eating out or ordering in because living without a kitchen makes it hard to prepare a decent healthy meal, or so I thought. After those few days of take-out I thought to myself, “there’s got to be a better way”.

Here are some tips on eating healthy while having your kitchen restored.

Cooking equipment:

1. Use your BBQ – if the weather permits, a BBQ can be your best friend during a kitchen renovation.
2. If you have an indoor grill, find a spot where it can be plugged in and use it on those days where it’s just too hot to be outside.
3. A microwave ALWAYS comes in handy.
4. You can keep a few small plates out that can easily be washed in a bathroom sink but ideally, I recommend paper plates. You can buy a large amount of recyclable paper plates at your local grocery store or dollar store for little cost. Same goes for utensils.
5. Get your toaster oven out.
6. Your slow-cooker can also be handy but you’ll need to find a spot to wash it. I suggest the laundry basin if you have one.
7. Your electric kettle.

Food:

1. Your refrigerator will be plugged-in so you can make full use of it. Keep plenty of foods that can be easily prepared on your BBQ or indoor grill, like chicken breasts or chicken sausages.
2. Before the renovations start, I suggest preparing foods that can be frozen that way all you have to do is reheat them in a toaster oven or microwave.
3. Buy a rotisserie chicken and prepared salad at your grocery store. A whole pre-cooked chicken can last you a few days. If you have a large family, buy a few. You’ll save money in the long run. Rip bits off the breast meat or dark meat and place between two slices of your favourite whole grain bread; add mayonnaise or hummus and a handful of prepared salad. Or serve the chicken on top of the salad greens with your favourite bottled salad dressing.
4. Frozen vegetables (get the one’s that can be steamed in the bag) are easily prepared in the microwave.
5. Sweet potatoes or potatoes can be washed clean, wrapped in foil and cooked on the BBQ. You can also prepare them in the microwave, minus the tin foil.
6. Grated cheese is always handy to have around. Try placing a few corn chips topped with salsa and grated cheese in your toaster over for a quick snack.
7. Keep plenty of fresh fruit around. Fruit is great for breakfast or for a snack.
8. Buy a box of instant oatmeal and use your electric kettle to boil the water.

Try some of our easy to prepare recipes at www.chicken.ca

Chicken and Vegetable Pockets

These Chicken and Vegetable Pockets are easy to prepare using only 6 ingredients. Keep them in your fridge or freeze them and cook them in your toaster oven when you need a quick meal.

Thai Style Sweet Chili Chicken

This slow cooker recipe uses only 7 ingredients with no chopping required.

Chicken Chili

Chili freezes well and can be thawed in the microwave.  It’s also perfect served on its own, with corn chips, or wrapped in a flour tortilla sprinkled with grated cheddar cheese.

I hope this has taken some of the stress out of planning your kitchen renovation.

April is Oral Health Month and an important part of this celebration was National Dental Hygienists’ Week. From April 8 – 14^th thousands of dental hygienists from across the country came together to bring awareness to the importance of maintaining good oral health practices. Their theme for this week “Oral Health for Total Health” was a reminder that keeping our teeth free from cavities and our gums free from disease is not only important to our appearance, but our overall health.

To maintain good oral health, we need to do more than brush and floss our teeth daily, or visit the dentist regularly; we need to make sure we are getting enough vitamins, minerals and other nutrients needed for strong, healthy bones. Chicken is a good source of iron, zinc and phosphorus, which are important nutrients for healthy bones and teeth. When we combine chicken with other healthy foods, such as fruits, vegetables, and whole grains, we are creating delicious and well-balanced meals for overall health. No other meat is so versatile.

Do you have a favourite side dish, and would like to pair it with a nutritious protein to make a complete meal? Watch our video on how to season liquid for perfectly poached chicken, every time.

http://chicken.ca/cooking-tips/videos/poaching/

For oral health month, don’t forget to improve your overall health by reading Eating Well with Canada’s Food Guide and SMILE!

Most people shy away from anything that isn’t the norm. Some people may find the thought of preparing chicken livers challenging because they’ve never tried it before. Some may just cringe at the thought of eating offal but did you know that chicken livers are not only a good source of protein but a high source of iron making them the perfect food for those who suffer from anemia (iron deficiency)?

They are also high in amino acids, vitamins A, B6, B12 and C and minerals like copper, zinc, magnese and selenium to name a few.

So why not try them at least once? You may be surprised at how tasty they can be when properly prepared.

Italian Chicken Liver and Pepper Stir Fry

This budget-friendly meal is easy to prepare and you’ll have it on the table in under 20 minutes making it the perfect meal on a busy night.

Chicken Liver Loaf with Garlic Sprouts

This unique take on meat loaf can be prepared the night before then sliced and enjoyed on a sandwich or over your favourite leafy greens.

Note:This recipe is courtesy of Poulet du Québec. Click here for more recipes (available in French only.)

Chicken Liver Pâté in White Wine Sauce

Chicken livers make the perfect pâté which can be served with baguette, a selection of cheeses and grapes at your next party.

You can also learn how to make this chicken liver pâté by watching our How-To Make Chicken Pâté video here.

(*Offal  -the edible internal parts of an animal, such as organ meats, like the heart, liver, and tongue)

Summer is just around the corner and that means BBQ time! Nothing says BBQ season to me like grilling up a batch of flavourful kabobs. Bite-sized pieces of marinated meat threaded onto skewers and grilled to perfection – Mmmmmm, I can hardly wait!

Not only are kabobs the perfect meal to serve up from the grill but they are inexpensive and easy to prepare. Choose seasonal vegetables or stick to the basics like onions, mushrooms and peppers. If you’re feeling adventurous, try using pineapple! It’s perfect when paired with meats like chicken or pork.

Here are some tips for preparing kabobs.

• Meats, fruits and vegetables should be cut into 1” thick cubes. This will allow the ingredients to cook more evenly.
• If you are using ground meat, don't use too much meat or it will fall off the skewers during grilling. By refrigerating the skewers 2 hours before grilling, you’ll not only allow any seasoning to come through but it will help the meat hold together.
• If you are using metal skewers, take caution as they get very, very hot. Use your BBQ tongs to rotate the skewers or invest in a metal kebab basket like this one. 
• If you are using wooden skewers, make sure you soak them at least 30 minutes before cooking time. This will prevent them from scorching.
• For ultimate flavour, try marinating your meat for a minimum of 30 minutes (but preferably overnight). Although you can use any of the leftover sauce to baste the meat, I suggest doubling the marinade recipe and having one batch for basting and one that has not been in touch with raw meat for dipping.

We have six chicken kabob recipes to get you grilling:

Gin and Tonic Kabobs with Mint Tabouleh

If you’re looking to impress your guests at your next BBQ gathering, then these gin and tonic marinated chicken kabobs will have you looking like a star.

Chicken Yakitori with Warm Carrot Salad

Canadian summers are short so why not leave the take-out for those cold winter months and grill up your favourite Asian dish in the great outdoors?

Grilled Chicken Tofu Kabobs with Brown Rice

Grilled tofu? You heard right! These kebabs are not only high in protein but high in fibre. If your best friend is vegetarian, omit the chicken. If tofu isn’t your thing, then double up on the chicken.

Tropical Chicken Kabobs

If your kids are picky eaters, grill up a batch of these sweet kabobs. The caramelized pineapple works perfectly with the colorful sweet potatoes.

Egyptian Kabobs with Mint Potato Salad

Enjoy your favourite curry dish on a stick. How cool is that?

Chicken Kefta Kabob with Salad Greens & Lemon Walnut Yogurt

For something a little different, why not try ground chicken kabobs? These are loaded with flavour and will not disappoint.

Do you have a favourite chicken kabob recipe you’d like to share with us? We’d love to hear it so share it in our comments!

Hunger affects everyone – and over 40% of the people who use food banks in Canada are children. Here’s a chance for you to make a difference. The Everyone Wins With Canadian Chicken campaign wants to get all Members of Parliament to submit their favourite chicken breast sandwich recipe for a chance to win!

First Prize - $10,000 donation

Second Prize - $5,000 donation

Third Prize - $2,500 donation

The winning recipe will also be served to over 10,000 people at the 20th Annual Great Canadian Chicken BBQ in Ottawa on Canada Day.

All MP entries will be included in a downloadable digital cookbook that can download.

Ask your MPs to share their favourite chicken breast sandwich recipe and let them entertain you with tips, techniques and expert advice on what makes their sandwich special. MPs can enter at http://contest.chicken.ca.

Get more info from our website’s front page at www.chicken.ca

Tell your friends!  We need your help!

Many thanks to Maple Leaf Foods, Food Banks Canada and The Hill Times for their support of this great initiative!

Since 1970, Earth Day has been the focus of millions of people who celebrate the environmental event in many different ways in their own part of the globe. It is expected that this year, more than 6 million Canadians will join 1 billion people in over 170 countries by holding events and activities to celebrate Earth Day and to address local environmental issues.

In some cases, communities take on projects to raise awareness or to do something tangible for the environment such as Victoria’s Earth Walk (5,000 participants), Edmonton’s Earth Day Festival at Hawrelak Park (30,000 participants), and Oakville, Ontario’s Waterways Clean-up (2,000 participants).

With chicken farmers in every province, Canadian chicken is the perfect local source of protein in your diet. Through the implementation of sustainable, good production practices, chicken farmers are committed to leaving the smallest possible imprint on the environment.

CFC also supports the development and implementation of environmental farm plans.

We all have a role to play in ensuring that we are buying food closer to the farm and creating less of an imprint on the environment. Buying Canadian chicken is a smart choice; for your health and for the environment!

Most Canadians eat chicken at least once a week, but what do you REALLY know about chicken?  Here are a few things that might surprise you.

They’re secretly dinosaurs.

Like most birds, chickens share a great deal of DNA with their thunder lizard ancestors, however, according to a July 2010 story in the Times & Transcript, recent DNA analysis shows that T-Rex and chickens are such extremely close cousins biologically that “science has no choice but to acknowledge that birds are, in reality, dinosaurs, not just critters evolved from them.” In fact, these genetic ties are so strong that one scientist (who was also the prime science advisor for the movie Jurassic Park) is currently working to get funding to create a brand new dinosaur, starting from a chicken embryo, that he has dubbed a “chickenosaurus.”

They came before the egg.

Sorry, Eggs.  British scientists, who evidently have far too much time on their hands, used a supercomputer and over 5 million core hours of computer simulations to answer the question.  Studying the proteins only found within a chicken’s ovaries and its effect on creating the hard shell of an egg overnight, they determined that only a chicken could produce a chicken egg, and therefore, it had to have come first.

There are hundreds of breeds of chicken.

In North America, there are only a few breeds raised for food, and a few raised for eggs, but across the world there are hundreds of breeds – some that look very much like the iconic chicken we all know, and some that look like vultures, some that are different colours, and even one called a Silkie, that has dark skin and looks oddly like a poodle.  Then again, chickens probably think humans all look the same, too.

Chickens are omnivores

It’s true that chickens raised in Canada are entirely grain-fed, but it’s also true that while they love their veggies, chickens are meat-eaters as well.  In fact, without proper protein in their diet, chickens will look to supplement their diet wherever they can – even if it means attacking one another.  On the farm, chickens get their protein from their feed either in the form of grain or bone meal, while also snacking on the occasional bug wherever they can find it.

Canadian chickens are not raised with hormones.

Hopefully, if there were any facts here that you already knew, this was the one.  Sadly, this is a question that we still find ourselves answering, even though feeding, injecting or otherwise administering hormones to chickens has been illegal in Canada since the 60s.  So, if you see a label on chicken that reads “Hormone Free,” it doesn’t mean that the others are not.  All chicken in Canada has been raised without added hormones.

April is National Stress Awareness Month in the U.S. Is it a coincidence that this important campaign falls on the same month when North Americans are preparing for tax season? Stress is considered the cause of many health problems, including – but not limited to – heart disease, hypertension, and back pain. With deadlines at work, and family and financial responsibilities at home, it can feel like time is never on your side.

It will come as no surprise that one of the major causes of modern day stress is the act of juggling time. Sure, there are many tips out there to get more minutes out of your day, i.e. organize priorities, invest in a smart phone, multi-task, or even hire a part-time housekeeper if your budget allows. All of these are great ideas, but for National Stress Awareness Month why not try something that is truly relaxing?

Make a day off!  

Why not plan one day each week to get a good night’s sleep, slip into fresh, comfy clothes, eat a nutritious meal, and spend quality time at home with your family. Nothing cures a hectic week like sleep, food, and love!

If eating a nutritious meal factors into your day, here are some “quick-n-easy” chicken recipes with broad appeal that not even your spouse will hesitate to make.

A Taste of Summer Chicken Sandwich

Simple Chicken Curry

Broccoli, Potato & Chicken Soup

For more wholesome, convenient recipes like these, click on “quick-n-easy” recipes at www.chicken.ca.

When you're shaking off the winter blahs with a good spring cleaning, take the time to target harmful bacteria that can lurk on kitchen surfaces and even in your refrigerator. A clean and dry kitchen helps Fight BAC! and protect you and your family from foodborne illness.

How safe is your kitchen?

Did you know that many cases of foodborne illness results from poor food handling at home? Your kitchen could be a high risk environment. Bacteria can thrive in food that is improperly stored or handled. Reduce the risks by following these tips from Canada's food safety experts. Play it "food safe" in your kitchen!

Get off to a CLEAN start!

• Hand washing is one of the best ways to prevent the spread of foodborne illness. Do you wash your hands for at least 20 seconds with soap and warm water before and after handling food? Wash again when you switch from one food to another.
• Are your countertops and utensils clean and sanitized? Sanitizing reduces bacteria and can prevent foodborne illness.
• It's important to thoroughly clean everything that comes in contact with your hands or your food! Don't forget about kitchen cloths . . . faucet handles . . . sink drains . . . garbage disposals . . . can opener blades . . . refrigerator handles . . . small appliances . . . utensils, and so on.
• To tackle bacteria, mold and mildew, clean interior refrigerator surfaces with hot water and soap. Rinse with a damp cloth; dry with a clean cloth.

Avoid using sponges because they are harder to keep bacteria-free.

Here’s how to make your own bleach sanitizer

• Combine 5 mL (1 tsp) of bleach with 750 mL (3 cups) of water in a labelled spray bottle.
• After cleaning, spray sanitizer on the surface/utensil and let stand briefly.
• Rinse with lots of clean water, and air dry (or use clean towels).

For more information on handling food safely visit chicken.ca or the Canadian Partnership for Consumer Food Safety Education or the government of Canada’s food safety website.

If I don’t laugh at least once a day (I’m talking a good hearty laugh) then my day isn’t complete. There’s something about the effects of laughter that just lighten up my mood and release tension and stress much like that feeling you get after a good workout, that endorphin release!

Not only does laughing make you feel better but it’s contagious so by making everyone else around you laugh, you are making their day.

Here are my suggestions to get laughing at least once a day:

• It doesn’t have to be April Fool’s day to play a good prank on one of your co-workers
• Find a humorous video on YouTube and share it with friends
• Call up a friend and when they answer the phone cluck like a chicken. By the way, I work for the Chicken Farmers of Canada so I get calls like this from friends and family on a regular basis......
• Get laughing through Facebook. We ran a contest at Canadian Chicken asking people to take their favourite song title and movie title and replace one of the words with chicken. It was hysterical!
• Watch a funny movie with friends and family
• Share one of your most embarrassing moments with friends and they’ll likely do the same

Need more tips on how to laugh out loud? Visit http://www.humormonth.com/

National Humour Month was founded by Larry Wilde, Director of the Carmel Institute of Humour.

“Your sense of humor is one of the most powerful tools you have to make certain that your daily mood and emotional state support good health.”

~ Paul E. McGhee, Ph.D.

If you read our blog then you already know that during the week of January 23, 2012, I was off-site with the team at In Motion filming our new series of 15 how-to videos.

You’ll be happy to know that they are done but we won’t be releasing the videos all at once. Some of these are seasonal so keep your eyes peeled throughout the year as new ones are released.

Here are two new how-to videos we are releasing this month.

How-to make chicken in parchment

This is a great dish you can make to impress your guests. You’ll often see this classic cooking technique used for proteins like chicken and fish. Cooking food in parchment adds loads of flavour with minimum fat so if you’re watching your weight, you’ll really want to check-out this great how-to video!

How-to make Thai chicken burgers

Forget take-out! These burgers will satisfy both your fast food burger and Thai cravings all at once. They’re also lower in calories and fat than your usual take-out foods, which means you can even enjoy them during swimsuit season!

Still to come:

1. How-To Make Chicken Pad Thai
2. How-To Make Stuffed Peppers
3. How-To Make Chicken Pot Pie
4. How-To Make Chicken Meatloaf
5. How-To Make Fried Chicken
6. How-To Make Chicken Paella
7. How-To Make Butter Chicken
8. How-To Make Sloppy Joes
9. How-To Make Quick Chicken Paprikash
10. How-To Chicken Curry
11. How-To Make Jambalaya
12. How-To Make Greek Salad with Chicken
13. How-To Make Chicken Nori Rolls

Have you tried making a recipe that you learned from one of our how-to videos? If so, which one and how did it turn out? We’d love to hear from you!

Are you ready for a Mayan adventure? I hope so because for our last culinary destination, we are heading to Mexico!

The first thing that comes to mind when I think of Mexican food is hot and spicy. One of my favourite Mexican foods is salsa because of its versatility. Its mild or spicy tones are used to enhance the flavours of Mexican foods such as tacos and fish, just to name a few. Not only is salsa very low in calories but it is considered to be fat-free which is why it has become a main staple for dieters around the world who often use it as an alternative to high-fat, high-calorie salad dressings.

Traditional salsas are tomato based and use a combination of cilantro, garlic, onions, lime juice and chili peppers which are then pureed into a heavenly mixture. Pico de Gallo, another form of salsa, uses the same ingredients but instead of being pureed, the vegetable are cut into small pieces which gives this salsa more rustic texture. I prefer mine pureed but it’s really all a matter of preference.

Here are a few chicken recipes that get their flavours from SALSA!

Friday Night Nacho Bake

This healthier take on nachos is simple to prepare and uses only 5 ingredients. This is the perfect dinner to enjoy on a Friday night or if you are on a tight budget.

Lime Salsa Chicken

This simple marinade recipe shows the versatility of salsa which is mixed with lime juice and yogurt. It’ll soon become a family favourite.

Ground Chicken and Salsa Sloppy Joes

Are your kids picky eaters? These healthy Sloppy Joes recipe is not only quick to prepare with just 7 ingredients but the whole family will enjoy them.

For more recipes using salsa, visit www.chicken.ca

Do you have a favourite chicken recipe using salsa? We’d love to hear about it in the comments.

Need help planning your Easter brunch this year? Here are some of my ideas to get you started.

Menu

Take advantage of seasonal produce like asparagus. Asparagus spells Easter and springtime to me. When shopping for asparagus, you should select bundles that are rich green in colour, firm and have tightly closed tips.

Here are two brunch recipes that use asparagus.

Savoury Asparagus & Chicken Bread Pudding

This is the perfect Easter brunch dish. Not only is it easy to make but you can prepare it the night before which means you’ll spend less time in the kitchen and more time with your family.

Asparagus & Chicken Pie with Grated Potato Crust

The potato crust used in this pie makes this a great brunch option and it cuts down the calories you would usually get from a traditional pie crust.

If you’re not a big fan of asparagus, then you may want to try one of these two recipes.

Chicken Florentine Strata

This budget friendly meal will not only save you money, it’ll save you some time. By preparing it the night before, you’ll have plenty of time to rest before your guests arrive.

Black Bean Chicken & Egg Enchiladas

By adding eggs to a traditional recipe like this one, you can easily transform your favourite dish into a brunch time meal.

Don’t forget to have a healthy salad option like a spring mix salad and some freshly sliced fruit for any picky eaters.

Drinks like fruit punch are always a hit with adults and kids alike. Or, offer 100% fruit juice with soda water for a healthier option.

Everyone appreciates a sweet treat so have some coffee cake or a favourite dessert recipe to serve at the end of the day with tea and coffee.

Activities

Easter egg hunts are so much fun, but it’s time to grow up and leave this activity for the kids to enjoy.

In the weeks leading up to Easter, many stores carry pastel-coloured plastic eggs which can be filled with chocolates, candies and other trinkets. If these aren’t available in your area, stick with colourfully dyed eggs. It’s the thrill of the hunt that counts!

Decorations

Pastels, pastels, pastels! When it comes to spring, soft pastels are all the rage. Suit up your table with a pastel theme such as yellow and blue or green and pink.

Place abundant bouquets of spring flowers such as daffodils, tulips and hyacinths in glass vases filled with colourful jelly beans.

Fill small baskets with coloured Easter eggs or with your favourite Easter candy treats. You can find a variety of candy coated chocolate eggs in a variety of pastel colours.

I hope you will put these good ideas to use for the ultimate Eater brunch.

HAPPY EASTER!

Ah, the smell of fresh-cut wood and the sound of jubilant voices. Where am I? I’m happily seated under an umbrella on an outdoor patio. The outbreak of summer-like weather in Ontario in March has many people searching for the best restaurant locations with open patios. Whether you are enjoying an early patio season or waiting in anticipation, you will want to plan ahead to find one with a great view and some healthy menu choices.  

Extra, unwanted calories from eating out can add up and some menu items can be loaded with sodium, sugar and fat. Fortunately, trans fats are disappearing from restaurant kitchens as studies suggest that these fats are more dangerous to our health than other kinds of fats. With many restaurants offering healthier menu options, it is still a good idea to know what is in a dish and how it is prepared. 

Here are some tips to help you make healthy choices:

Plan ahead. Cut down on calories and fat by deciding what you will have before embarking to your patio oasis. Research the restaurant’s menu online. 

Restaurants tend to serve large portions. Why not share a meal with your dining companion and save money, or ask the server to box half of your meal “to-go.”  If you are having chicken, meat or fish, remember to eat no more than 3 ounces – the size of a light bulb or tennis ball.      

Appetizers: 

Why not skip the appetizer and ask the server not to bring chips or bread to your table. Or, alternatively, make the appetizer your meal and order a side salad. Try to opt for tomato-based preparations rather than foods that are described as cream-based.

Main Dishes:

Sandwiches, wraps or burgers are another healthy option and are relatively inexpensive. Choose lean grilled chicken with vegetables on a whole-wheat bun. Ask your server for low-fat mayonnaise or dressing on the side.

If you are looking to reduce your salt intake, choose foods that require little preparation. Know that a dish described as “smoked” or “teriyaki” is not going to be low in sodium. 

Side Dishes:

Potatoes, vegetables, and rice are often prepared with butter. Ask for a plain baked potato instead of mashed and ask for your rice and veggies to be prepared in water or oil. Canola, soybean, and olive oil are all healthy choices.  

Beverages:

One can of regular pop contains 8 to 10 tsp of sugar. Try to remember that specialty coffees, teas, alcoholic drinks, soda, fruit punch, energy drinks etc. are high in calories, while water with a twist of lemon is calorie-free.   

Desserts:

Skip the dessert option or share one with your dining companion. Alternatively, ask for a fresh fruit salad. It will help you hydrate on a warm patio.

Final Tip! 

Be sure to choose a patio close to home or the office where you can walk those calories off. We need 150 minutes of exercise per week and walking feels great. 

Enjoy patio season!

Spring is in the air; actually, summer is in the air. The weather has been unseasonably warm but don’t be fooled, there are still some cold, dreary rainy days ahead of us. So now is the time to squeeze in some of your favourite winter dishes until the warm weather finally decides to stay.

The best way to enjoy a great winter meal is by using your slow cooker. It’s a real time saver so you’ll have plenty of time to get some spring cleaning done without worrying about getting dinner on the table.

Here are some great slow cooker recipes from www.chicken.ca

Classic Chicken with 40 Cloves of Garlic

No, it’s not a typo. There are actually 40 cloves of garlic in this classic chicken recipe. Garlic is an inexpensive way to pack a ton of flavour in any dish. In this recipe the garlic is paired with Dijon mustard, white wine and tarragon which are the perfect flavourings for chicken.

Chicken Marrakech

This chicken recipe is loaded with fragrant Moroccan flavours. The salty olives work well with the sweet flavours of honey and orange juice. This recipe is a must try!

Chicken Creole with Rice

This traditional Creole recipe is made healthier by using long grain brown rice and lean chicken breast. If you like your food spicy, go ahead and add a little more hot sauce.

Do you have a favourite go-to slow cooker chicken recipe you’d like to share with us? Leave us a comment and let us know!

Who’s ready for another food adventure? This week we are off to a place that will have you shouting “OPA!” This week we are off to Greece.

Socrates once said “Thou shouldst eat to live; not live to eat.” I don’t know if I agree with that, especially because Greek food is SO healthy and delicious. In Greece, olive trees grow in abundance, which is why olive oil is used in just about every recipe. Other popular ingredients used in Greek cooking are feta cheese, Greek yogurt, tomatoes, artichokes, eggplant, seafood and grilled meats to name of a few. Herbs like, oregano, dill and mint with the addition of ingredients like onions, garlic and lemons are also used to enhance flavour.

The Greeks enjoy sharing food with friends and family and this social affair would not be complete without a good wine and a shot or two of ouzo. So once again, I disagree with Socrates...

Here are a few Greek recipes from www.chicken.ca

Simple Chicken Souvlaki Pitas with Tzatziki

Village Greek Salad with Chicken

Garlicky Greek Chicken

It’s that time of year!  The warm weather is finally here, your flowers are in bloom and it’s time to get your barbecue ready so that you can spend time outside to enjoy it all!  So what do you need to get your barbecue ready?  Here are a few cleaning tips that will start you on your way.

Cleaning your barbecue after each use is important but a thorough cleaning should be done once, even twice a year, preferably before and during barbecue season.

1. Cleaning tips for your propane barbecue:

The first step in cleaning your barbecue is to clean the tubes that connect your propane tank to your barbecue.  Detach the tubes at both ends and wash them out by using a gentle detergent such as soap and warm water.  While the water is running through the tubes, check them for leaks or cracks.  If you find any or see any water leaking out, it’s time to replace your tubes. Once the tubes are cleaned and left to air dry (make sure they are dry), re-attach them securely to your barbecue and propane tank.

You’ll want to check other areas of your barbecue specifically where the tubes of your propane tank meet your barbecue.  Dirt, dust, cob webs and insects may be resting in this area so you’ll need to clean it to avoid any flare ups when lighting your barbecue.  Remember, safety first, grilling and fun in the sun second!

Remove and clean your grates.  Warm soapy water and a scouring pad will remove any crust or grease that has accumulated on the grates.  Do not let them air dry, because they can rust.  If you find any rust on your grates, be sure to replace them, your food shouldn’t come in contact with rust.  Once they are clean, set them aside and check your burners.  To do this, you’ll need to fire up your barbecue and check that the burners are working and that the flames are evenly distributed, otherwise it may be time to replace your burners.

2. Cleaning tips for your Charcoal barbecue:

It’s a new year so start fresh and dump last year’s coals!  Old coals mean grease build up which can cause flames to flare up and burn food.  Before you replace your old coals with new ones, you should thoroughly clean your barbecue by getting rid of any excess grease, crumbs or dust before using it.

You’ll want to use a gentle cleaner, like warm water and dish soap, and a scouring pad is not suggested for this process as you don’t want to damage the base of your barbecue.

So now that you’re barbecue is prepped for the season, why not try out some of our delicious grilled chicken recipes like this beer can chicken or these tropical chicken kebabs.

Here are a few extra tips for keeping you and your family safe during barbecue season.

• Never use a water squirt bottle on a flare-up.
• Keep your barbecue at a safe distance from your walls, windows and especially wooden fences. If your barbecue doesn’t ignite, turn off the gas and wait a few minutes before lighting it again.
• Keep children and pets at a safe distance from your barbecue.
• ALWAYS Make sure your barbeque is turned off, and completely cooled before covering.

For more detailed instructions on how to prepare a new cast iron grill or to “season” an old one once you’ve cleaned it out here are some more tips from Weber:

• To maintain the wonderful searing/grilling performance of your cast iron grates or griddle, as well as their longevity, some special care is required. As with any cast iron cooking tool, proper seasoning is most important.
• First time use: Before using a cast iron grate or griddle, wash it thoroughly with a mild dishwashing liquid to remove the protective wax coating applied for shipping. Rinse with hot water and dry completely with a soft cloth or paper towel. NEVER ALLOW TO DRAIN DRY and NEVER WASH IN A DISHWASHER. Now season the grates/griddle to prevent rust and sticking.
• Seasoning: A solid vegetable shortening is recommended for the initial seasoning. Spread a thin coating of solid vegetable shortening over the entire surface, including all corners, with a paper towel. Do not use salted fats, such as butter or margarine.
• Gas grills: Preheat grill for 15 minutes, place grates/griddle in grill. Turn burners to medium-off-medium with lid closed. Allow grill to heat grates/griddle for 1 to 1½ hours. Turn all burners to OFF, and leave cooking grates/griddle in grill until they are cool.
• Your cast iron cooking grates/griddle are now ready to use. To prevent rusting, they should be re-seasoned frequently, particularly when new. If rusting occurs, clean with a steel brush. Re-apply vegetable shortening and heat as indicated above.
• Maintenance for every time you grill: Don’t do a burn-off after you grill, rather leave the cooking residues on the grates/griddle to keep a protective coating on the cast iron. Then do a burn-off just before you grill. Brush off charred residues with a steel brush rather than a brass brush.

Thanks to Theresa Stahl, Weber-Stephen Products Co., http://weber.com/

Ah, Spring! The weather is getting warmer, the days are getting longer, and we are beginning to see the rebirth of flora and fauna. Many of us are even planning summer vacations or at least daydreaming about all the places we could go.

It’s important for our mental health to take time out of our day to dream a little, get outside for some fresh air, or even work on a crossword puzzle. If you are reading this blog today, take a little time to have fun with our trivia challenge. 

1. Who is the national sponsor of the Great Canadian BBQ in the nation’s capital on Canada Day?

Why it is the Chicken Farmers of Canada, of course!  Fifty cents of every dollar raised from the sale of grilled chicken sandwiches go to the Ottawa Food Bank. This will be CFC’s 20^th annual Great Canadian BBQ. If you are in Ottawa on Canada Day be sure to visit us at the “Chicken Corner” of Major’s Hill Park for a delicious chicken sandwich.

2. Perfect cooking is easy. When cooked to perfection chicken boasts unsurpassable taste and tenderness. What is the recommended internal cooking temperature for a whole chicken, unstuffed?

If you followed our myth-busting theme “Food Safety at Home” from last week, then you know the answer is 185 degrees Fahrenheit (85 degrees Celsius). Bravo!

3. What nutrient found in chicken is needed for growth and development and can help control weight, satiety and blood sugar levels? 

The answer is protein. If you are trying to lose a few pounds in time for beach weather one tip for added weight loss is to skip the starch (potato, rice, or bread) and choose a protein with 2-3 vegetables. Try this during dinner.

4. Chicken Farmers of Canada have many mouth-watering recipes to offer everyone’s culinary tastes. With so many to choose from can you guess how many recipes are searchable on the CFC website? To solve the answer to this mystery go to chicken.ca. Hint!  Look for “Browse All.” And remember have fun.

How’d you do?

Spring is here. It’s time to dream a little!

If the thought of fitting into your swimsuit is making you cringe, you may have done a little too much nibbling, hibernating and not enough exercising this winter. But don’t worry; you have time to whittle down your waist before the hot weather arrives. So put away those comfort foods and start thinking lean proteins and fresh, leafy greens like the ones used in these chicken salad recipes.

Chicken BLT Salad with Sour Cream Dressing

A low-cal BLT? Yes, you can enjoy all the flavours of a BLT without the extra calories. Low-fat sour cream and yogurt are used with other ingredients to make a creamy dressing that keeps this salad at 250 calories per serving.

Four Season Warm Asian Salad with Spinach

This warm spinach salad is rich in iron and because it uses seasonal fruits like Clementine, mango, peaches or nectarines, it can be enjoyed all year round. Another bonus; it’s contains a mere 238 calories per serving.

Asparagus Chicken Salad with Sesame Ginger Dressing

This salad is perfect to enjoy this spring when asparagus are in season. The salad dressing can be stored in your refrigerator for up to two weeks so you may want to double up on your grocery list. Calorie count - 330 per serving.

For more slimming recipes like these, visit us at www.chicken.ca/recipes/

In recognition of Dietitians’ Day, Chicken Farmers of Canada is pleased to feature a guest blog interview with Hélène Charlebois, Registered Dietitian with HC Nutrition Consulting & Wellness.  Hélène has over 25 years experience in helping patients/clients improve their health and nutrition. She is certified through the American Dietetic Association as an Adult Weight Management Specialist who specializes in helping people lose weight, and keep it off. 

We asked Hélène to write about Dietitians and what they can do for Canadians. This is what she had to say: “Registered Dietitians are nutrition experts in food and nutrition matters for your health needs. They are your ‘go-to experts,’ who can offer dietary counseling on weight management, diabetes care, or any disease state, provide expertise on food chemistry, food components, food safety, and recipes, and answer your nutrition questions.”

On the 3^rd Anniversary of Dietitians’ Day we took the opportunity to ask Hélène some questions about her career:

1.      How did you decide that you wanted to be a Registered Dietitian? 

Food, food, food! When I was a young girl I was fascinated with food, nutrition, and how calories provided fuel for the body. The natural step was to learn about the science of food and become a nutrition expert.

2.      As a Weight Management Specialist, what is the most rewarding part of your job?

I enjoy it when my clients learn that being healthy and enjoying life is more important than losing weight. If you lose weight and feel miserable, you will regain it back. I focus on life, enjoyment, and improved quality of life with my clients. The key to success is being healthy and happy, and eating well.

3.      What advice would you give to someone who is thinking about becoming a dietitian?

I would tell someone who is thinking about becoming a dietitian that it is a wonderful time to be in this profession. The field is always evolving with new and exciting nutrition ventures, especially with the progression and transformation of the World Wide Web.

4.      Nutrition Month 2012 is dedicated to busting up popular food and nutrition myths by bringing truths to Canadians from dietitians. Could you share a popular food or nutrition myth with us?

I would be happy to share a popular misconception based upon my professional experience.  Because of my expertise in weight management, some of my clients hope that I have a ‘magic wand’ or a quick-fix solution to help them lose weight quickly. This is not surprising as there are so many myths about quick and easy weight loss methods.

If I were to correct this myth I would want everyone to know that it is easy to lose weight. Anybody can lose weight by restricting their food intake or following a popular diet. They can also lose weight over a short period of time. The most challenging part of weight loss, however, is keeping the weight off. This is an important message for nutrition month.

5.      Do you have a favourite chicken recipe that you prepare or share with your clients?

Yes, one that’s quick, easy and flavourful.

Place chicken breast or thighs in a non-stick baking pan; mix ½ salsa and ½ peanut sauce (Szechwan sauce); pour over the chicken; and top with fresh cilantro.

Bake at 350 degrees for 45 minutes. Yummm!

Hélène has prepared 9 nutrition fact sheets which highlight the variety of foods we need for health, exercise, and how to plan nutritious meals. These nutrition fact sheets are useful tools for those who are planning activities or events this Nutrition Month, or simply for those looking to change their eating habits and achieve a healthier lifestyle. You can read and print them from: http://chicken.ca/nutrition/nutrition_fact_sheets/nutritional-fact-sheets/.

Hélèneis an Ottawa-based weight management expert. She also travels across Canada to help other healthcare professionals help their clients and patients lose weight and keep it off. The full day workshop that she developed and facilitates is entitled “Waisting Away”. In 2012, she will be in British Columbia (April), Manitoba (September), and Eastern Ontario (October).

For more information aboutHélène’s cross-country workshops, please visit her website www.hcnutrition.com.

On Wednesday, I posted a blog about traditional Irish foods to enjoy this St. Patrick’s Day. But what about throwing a themed party? The Irish love a good party and it doesn’t have to be fussy or complicated. In fact, the merrier, the better! The main thing is to have plenty of food and drinks (including non-alcoholic).

Here are some tips on hosting a successful Irish party.

Go green!

Go nuts with green decorations and add golden touches with chocolate covered gold coins for the full Irish effect.

Music is a must!

You can find some older traditional songs on youtube.com or you can stick with trendier Irish music by The Pogues, U2, Sinead O’Connor or the Cranberries to name a few.

Food

I suggest doing a potluck for two reasons. 1) It’s really fun to see how creative people get when they have to come up with a “themed” food or recipe and 2) It’s a great opportunity for people to exchange recipes.

Keep a fairly good stash of extra food tucked away in case you start running low. If people are having a few drinks, they’ll need to be properly fed! Some good options are a few whole grain baguettes, grapes and cheeses. Keep these aside and bring them out at the end of the night to have with coffee or tea.

If you plan to have traditional Irish fare served at your party, then see Wednesday’s blog post for ideas. You can also use more familiar recipes and “theme” them by changing their names. Here are a few examples of some great potluck recipes that I’ve “themed”.

Chicken Meatball Appetizers (Golden Nuggets)

Slow Cooker Chicken Vegetable Lasagna (Pot of Gold)

Hot Spinach and Chicken Dip (Shamrock Dip)

Boneless Buffalo Hot Wings (Leprechaun Legs)

You get the idea..... Happy St. Patrick’s Day everyone!

Are you ready to celebrate St. Patrick’s Day? I hope so because this week we are off to Ireland!

The Irish are known for their hearty meals. From stews, pot pies, soda bread and thick creamy soups a staple in the Irish diet is the potato and you will find it in just about every meal. Even at breakfast potatoes are served in a dish known as bangers and mash (sausages and mashed potatoes). Other traditional Irish foods are homemade cheeses, cabbage, seafood and meats.

Most Irish dishes are easy to prepare and relatively inexpensive so why not try whipping up an Irish meal this St. Patrick’s Day? And don’t forget to make a toast to the Irish with a good Irish ale or whiskey!

Here’s a list of Irish and Irish-like recipes using chicken

Quick Chicken Stew (Gluten Free)

Not only is this stew quick to prepare but it’s also gluten free and you’ll have plenty of leftovers to enjoy the next day.

Broccoli, Potato and Chicken Soup

This rich and creamy soup is made without cream so it won’t go straight to your thighs!

Creamy Cabbage Chicken Egg Noodle Casserole

What says Irish more than a dish that uses both cabbage and potatoes? You can easily double this recipe and freeze any extras.

Chicken Pot Pie II

This chicken pot pie is easily made with store bought puff pastry. It’s sure to become a family favourite comfort food.

May your blessings outnumber

The shamrocks that grow,
And may trouble avoid you
Wherever you go.
~Irish Blessing

Here we are at week two of our culinary adventure. This week, I suggest you get your chop sticks and soup spoons out because we are heading to Vietnam for a slurping pho adventure!

A piping hot bowl of pho is one of my favourite foods, especially during the cold Canadian winter months. So what is pho? It’s a popular (if not the most popular) classic Vietnamese noodle soup that includes a fragrant broth, rice noodles, meats like chicken, beef, pork and duck and served with a plate of fresh greens such as bean sprouts, Bok Choy, mint and basil. Condiments like fresh lime, fish sauce and Asian hot sauce are also used in pho to kick the flavours up a notch.

The best thing about pho is that the flavour scale is up to your liking. You have control of how many greens or condiments you add so if you like spicy foods, add a little more hot sauce or if you love basil, go crazy and use the entire bunch!

Did you know that a traditional pho broth can take up to two days to make because the broth needs time to build up maximum flavour?  Don’t let that turn you off from making your own at home. We have a recipe for chicken “faux” that you can prepare and enjoy the same day!

We’ve heard for years that chicken needs to be handled and cooked properly because of the potential for harmful bacteria. Bacteria are everywhere though, and while most are harmless or even beneficial to humans, some can make us sick. All foods, including meat, fruits, and vegetables, have the potential to cause food-borne illness and proper care needs to be taken when handling, cooking, storing or serving all foods. But, what are the proper methods for the safe handling and cooking of chicken?   

Nutrition month 2012 is dedicated to busting up popular food and nutrition myths. In honour of this theme, we have developed some true or false statements about our favourite topic – chicken! Go ahead and take our quiz to see just how chicken smart you are.   

Cooking Chicken: True or False?

1. It is safe to defrost and cook chicken labelled “cook from frozen.”   

False. 

If purchasing a “cook from frozen” chicken, follow the directions on the label carefully as this product must be cooked from the frozen state to ensure food safety.  

2. Stuffing prepared and cooked inside a chicken is not safe. 

False.

Cooking kills bacteria. Follow this tip. Stuff chicken just before cooking, stuffing loosely – no more than two-thirds full. Always cook chicken to the recommended cooking temperature:

• Whole chicken, unstuffed should be cooked to the recommended internal cooking temperature of185°F (85°C)
• Stuffing, cooked alone or in chicken should be 165°F (74°C). Use a digital instant-read thermometer to check.  Leftover stuffing should be stored separately and promptly in a shallow container in the refrigerator at 4°C(40°F)or lower. Also, be sure to separate the chicken from the bone and refrigerate any leftovers within 2 hours. 

3. Ensuring you follow proper cooking times is not just about food safety.

True. 

Most Canadians, in fact, overcook their chicken, which can leave it dry. Use the CFC chart at this link to make sure your chicken is cooked to perfection:  http://chicken.ca/cooking-tips/food_safety_at_home/chicken-cooking-times/.

Food Safety at Home:  True or False?

1. Do not cook frozen chicken in the microwave or slow cooker. 

True. 

However, frozen chicken can be cooked in the oven or on the stove although cooking time may be about 50% longer.

2. Chicken may be marinated in the refrigerator up to two days.   

True.   

Be sure to boil the used marinade before brushing on cooked chicken and discard any uncooked leftover marinade.  Or, you can reserve some marinade separately during your initial preparation.

3. It’s always best to rinse chicken before you cook it.      

False. 

Rinsing your chicken can splatter and spread bacteria around your kitchen and put you or your family at risk of developing a food-borne illness.    

For more information:

Canadian Partnership for Consumer Food Safety Education

www.canfightbac.org

Canadian Food Inspection Agency

www.inspection.gc.ca

Chicken Farmers of Canada

www.chicken.ca

Canada’s own Monda Rosenberg retired as Food Editor of CHATELAINE, Canada’s largest circulation magazine, in 2009. She was responsible for the magazine’s entire award-winning Food section, including writing and recipe development of over 2,000 recipes a year and overseeing food photography. Before joining CHATELAINE, Monda Rosenberg was Food Editor of the Toronto Star for five years.

Monda has received an impressive number of food writing, styling and publishing awards including the Nabisco Food Writer’s Magazine Food Editor of the Year Award, the New York Art Directors Award for Food Styling and the General Foods Nutrition Writing Award. She has been president of the Ontario Home Economics Association and president of the Toronto Home Economics Association for a double term.

A frequent guest on national television and radio shows, Monda is the author of The New Chatelaine Cookbook, two Vitality Cookbooks, the Quickies series of 7 cookbooks and Chatelaine’s Wonder Foods.

1. Where did you learn how to cook?

I learned standing beside my grandmother and what a women she was! Her passion was food. As soon as she finished breakfast she was planning dinner. Coming from a big farming family in Tincap Ontario (close to  Brockville), her life centered around the kitchen making everything from what they grew, raised or preserved. They even made their own pillows from the goose feathers and flour sacks. 

Nan moved to Brockville with her fireman husband and during the war, their door was always open, Many have told me without her they would have gone hungry. After granddad  passed away, fortunately she moved in with us. I was about 2 years old and she was the center of my universe.

Little did I know that the rest of the world did not get up on Saturday morning and make yeast doughnuts and then cake doughnuts, and then pies and cakes for Sunday – because, of course, you could not bake on Sundays. You went to church and then for a Sunday drive.

I was always glued to her apron. She would give me dough scraps to play with which were quickly turned into a big grey blob. She would let me stir the cake batter and I would splatter it all over the floor. The dog loved it.

We had a root cellar and another basement room where her hundreds of preserves were lined up in neat rows. I remember helping to make tomato chili sauce before I learned how to ride a bike. And all of this was much more exciting than playing hop scotch.

She made the world’s lightest dumplings. Her chicken and dumplings were renowned on Pearl Street and somehow the guys in the firehall knew when they were ready and would just happen to pop over with their bowls in hand.

While I know I’ll never come close to recreating the memorable  textures of her dumplings or lard pastry, I am eternally grateful for the rewarding love of cooking she passed on to me. I never ever  tire of trying a new recipe, or new idea or technique. I just hope she is looking down and knows she is still giving me joy.

2. When developing recipes, do you stick with the latest trends or do you find inspiration from foods you’ve tried?

Wow, that is a big question. I get ideas constantly – from something I hear on the radio, see on television, in newspapers, magazines, buy on the street in Shanghai  and on and on. But my vocation has always been to help people gain pure pleasure from their time in the kitchen so the first criteria is – will it be appealing to the average Canadian and will it work in their lifestyle?

While I may get revved up  about slow roasting a pork belly, braising ribs 12 hours, poaching lobster in butter or making a rolled salmon soufflé - these are not the kind of recipes I primarily provide for my readers.

For anyone to enjoy my work beyond reading the copy and liking the look of my pictures, they have to cook the recipe and love it. That means taking the time and money to buy the groceries and then to cook them. 

So the first step in creating a recipe is that it has to have a reason for being. Just publishing another macaroni and cheese  recipe is silly. You have to create a recipe that has something special to draw the reader in or there is no justification for doing it.  That unique bait could be that it has just 50 calories a serving (just kidding) or can be made in 5 minutes, calls for ingredients most Canadians have in their kitchens or perhaps it contains your favourite blue cheese and on and on.

So every recipe has to instantly let the readers know what that appeal is through its title, it’s sell line and it’s photograph. They have to be drawn in.

Titles are important. Call a recipe a Chicken Stir fry and it is not going to jump off the page at you. Call it Cashew Chili Stir fry  and the promise of something hot, crunchy and healthy may be enough to bring some readers in to read the sell lines – that’s the description that goes under the title.

Every recipe has to have a reason for being. The sell line lists the recipes virtues. It may tell you that the recipe is a fast knockoff of one of your favourite dishes. That it only takes 5 ingredients or mere minutes to start cooking so you can then go off and have a glass of wine while it simmers. It may be a complete meal so you don’t have to prepare a ton of other dishes. While the dish looks impressive enough that you would be proud to serve it to company, you learn in the sell line that it only takes a half hour or you can make it ahead or that the ingredients, despite the drop dead looks, are inexpensive.

Photos are critical to the recipe. When most people are deciding if they will buy a magazine, the first thing they do is leaf through the magazine. If there is a yummy looking dish, they may take the time to glance at the story and that can seal the sale.

This web site certainly understands the power of an appealing photo. Unlike some websites, when you google a recipe you are craving on this Chicken Farmer’s site - say chicken pot pie, for example - the picture of the recipe instantly pops up. (Many websites do not have pictures.) Then you instantly know what it is going to look like.

Another smart thing they do on this web site is to not feature chef’s recipes because most chefs present food in a way that can turn off the average cook – stacking food in little towers, piling a cool salad overtop a braised piece of hot chicken, topping the food with hard to find sprouts, etc. That is not the way you do food at home. When you entertain you want your offerings to have a “wow” factor but you do not have a brigade of sous chefs to help cut and stack food and a team is essential to get these mini art creations out to your guests while the food is still hot.

So another challenge in creating a recipe is that it has to look good without requiring a lot of effort. Take chicken livers, for example. We all know, they are not the world’s prettiest food but you can make them look good with a generous sprinkling of any kind of fresh herb, sliced green onion or colorful veggies. 

3. What is the biggest challenge when it comes to creating a new recipe?

There are many many challenges. But the bottom line is that you want to create a recipe that will taste so good that one will want to make it again and again. Ideally it should be easy to make, not take very much time and be super healthy - low in fat, yaddy yaddy. Then if it is a weekday recipe it should call for ingredients you usually have in the house or if it is an entertaining recipe it should be ingredients you don’t have to travel across town to buy.

4. What do you enjoy the most about creating recipes?

The total intrigue of what will it taste like. As you are planning any recipe, you constantly imagine what the taste will be.  You taste it in your mind. The final result, however,  doesn’t always match what your mind told you it would taste like. This is one of the reasons I do recipes multi times before they meet all my criteria for publishing. I still get excited about doing a recipe, especially if I have never done a similar recipe before.

5. What are some of the best chicken recipes you ever have created?

The first recipe that jumps to mind is chicken breasts stuffed with goat’s cheese, sun dried tomatoes and fresh basil. So easy and so good. Then there is piri- piri chicken ( I love fiery), modern chicken pot pie, lime leaf chicken from my fav Thai restaurant that I have been able to duplicate and any curry dish that includes coconut milk. Need I add more?

6. Which do you prefer, white meat or dark meat and why?

Oh boy.  Growing up I only ate white meat – even with the world’s best roast chicken that my grandmother used to make. Now I covet chicken thighs for their super bonus taste. But ask me what I want from a roast chicken and the answer will be white.

Nutrition Month 2012 is dedicated to busting up popular food and nutrition myths. Since there are many myths about the chicken industry that have people sometimes asking if the chicken they consume is safe, stay blogged on during March as we bust up some of the myths. We will also feature an interview with Hélène Charlebois, Registered Dietitian with HC Nutrition Consulting & Wellness, about herwork, some other hot topics, and her career path for Dietitians’ Day - March 21^st.

Are your taste buds ready for a culinary adventure?  Well, they better be, because starting today the Chicken Farmers of Canada will be visiting one country per week over the next five weeks to see what chicken dishes they are serving up! We’ll be heading to five countries that will have you inspired to try new flavours and cooking techniques!  So, if your every day cooking is getting a little lifeless, then follow us on this gastronomic adventure that is guaranteed to spice up your life! Today, we are off to beautiful historic England.

I remember the days when British food had a bad reputation. That was a long time ago and I remember very well the reputation it had because I spent four years of my childhood to early teens in London, England. But surprise, British food is actually pretty darn good! Just like anywhere in the world, it depends on who’s preparing it. I have enjoyed many great tasting British dishes such as fish and chips, bangers and mash and even steak and kidney pie. Prepared properly, these dishes are quite tasty!

Think about it, Chefs like Gordon Ramsay, Jamie Oliver and Nigella Lawson would no doubt produce great British fare and charge a hefty price for it. Count how many pubs throughout Canada serve delicious British pub fare. You get my point!

Another traditional British food is the sausage roll. Here’s a recipe for sausage rolls made healthier by using ground chicken. I’m sure the Royal Family wouldn’t turn their noses up to this recipe.

Do you have a favourite British chicken recipe?

March is Nutrition Month and I, for one, am excited.  What can be more satisfying than food, whether it is enjoying a meal, perusing through colourful recipes, or reading about a hot topic on nutrition and health? Food is a very important part of our health, and chicken is no exception to this rule, particularly in my family. It is one of the healthier foods my entire family will eat.

Chicken is a nutritious choice because it is both low in fat and high in protein. Just a single 100 g serving of the breast contains 33% of our recommended daily intake of Vitamin B6, and 86% of the recommended daily intake of niacin. Nutrition facts like these make me enjoy clicking and scrolling through the hundreds of mouth-watering and visually stunning recipes located right here at www.chicken.ca. This scrolling activity both at home and work makes me feel virtually guilt-free. 

While I could get carried away and write about the many health benefits of chicken, I do not want to take the nutrition spotlight away from other foods that keep us healthy. CFC has developed 9 nutrition fact sheets which highlight the variety of foods we need for health, exercise, and how to plan nutritious meals. These nutrition fact sheets are useful tools for those who are planning activities or events this Nutrition Month, or simply for those looking to change their eating habits and achieve a healthier lifestyle. You can read and print them from: http://chicken.ca/nutrition/nutrition_fact_sheets/nutritional-fact-sheets/.

May we all have, and share in the goal for, good nutrition and health this month!

If you or someone in your family has a food allergy or sensitivity, you likely have come across recipes you can’t make as written. Whether it’s gluten or dairy, soy etc…I’m sure you’ve sometimes wondered how to make something you wanted to eat without the ingredients you need to avoid. Of course, sometimes it just can’t be done, especially when it comes to baking, but often it can. Sometimes it involves changing what you consider to be your staple recipes.

I’ve become sensitive to dairy and while it’s not life threatening it can be extremely uncomfortable. I no longer cook with cheese or milk…although butter is okay. This means no more cream sauces or just adding cheese to add flavour. I can no longer eat one of my go-to comfort foods, macaroni and cheese, but there are still many recipes that I can.

When buying products at the grocery store the best approach is to always read the label and know your ingredients. If you are sensitive or allergic to a spice, for example, you can easily either eliminate it or replace it with spices that do agree with you. If you can’t eat gluten there are now a lot of gluten-free products available at your local grocery store or on-line. Gluten is a little trickier because it’s in so many food products and you have to know what ingredients contain gluten. Get to know them…it will make you feel a lot better if you avoid them.

The easiest route to accommodating sensitivities or allergies is to cook from “scratch” at home. That way you know exactly what is going into each meal. I’ve often eaten at restaurants and have been surprised to find out when the dish was presented to me that it included dairy when it wasn’t listed as an ingredient. When you’re eating out, always ask the waiter before ordering. When cooking at home, the easiest option is to eliminate the ingredient, especially if it’s something that the recipe can do without. You can also replace it depending on what it is and what’s its purpose is. Look at this as your chance to experiment!

It’s easy to replace regular pasta with gluten free like rice or corn. Make sure you read every ingredient of even your most basic staple…you might be surprised. A friend of mine gave me some hot chocolate mix this morning that she can’t use. Her husband bought it at a really good chocolate store in town thinking that it was gluten free, however wheat starch was right there on the label, which of course she can’t have. Who would think that hot chocolate mix has wheat starch?

If you have to replace flour you can usually use gluten free cornstarch, brown rice, potato or even chickpea flour. They are all great for coating and browning meat, making a roux or thickening a sauce. An even easier way to thicken a sauce is simply by reducing the sauce. Depending on the size of the recipe, it could take an extra thirty minutes but it’s worth it because as the sauce reduces it intensifies in flavour. Also, be sure to check out some new websites. There is a lot of information available on substitutions, food allergies and sensitivities and recipes to accommodate them.

One year I made a dairy free chocolate cake for my son’s birthday party because one of his friends attending had a severe allergy to dairy and it turned out better than I could have imagined. The other day I was going through some blogs and found one with a Julia Child recipe which I made for supper that night. The recipe is from the blog Living in the Kitchen with Puppies.  It’s a very simple recipe that is very easily prepared for a week night dinner. It turned out that I didn’t have any regular flour left so I used brown rice flour to make it and it turned out just as well. Here’s the recipe for you to try. Remember I used brown rice flour instead of regular flour.  It is a little more time intensive to clarify the butter but definitely worth it and it makes all the difference in the recipe.

Who hasn’t seen or heard this health alert before? High consumption of trans fats will increase your cholesterol and risk of developing heart disease. Did you know that Canada was the first country in the world to introduce mandatory labelling of trans fats? Mandatory nutrition labelling was part of the Government of Canada’s commitment to provide Canadians with the information they needed to make informed, healthy choices.    

But what are trans fats?

Trans fats are found naturally in small amounts in certain foods such as beef and dairy products; they can also be manufactured by turning liquid oil into a semi-solid form – a process called partial hydrogenation. While the use of hydrogenated oil has declined over recent years, it can still be found in some cookies, crackers and baked goods. This is why it is still a good practice to read nutrition labels. Health Canada advises us to watch for the phrase “partially hydrogenated oil" listed among ingredients.  If these words are on the label, then the product contains trans fats.

Trans fats are bad for us because they increase our cholesterol, a sticky waxy-like substance that can clog our arteries leading to heart disease or even cardiac arrest. Saturated fat found in oils like coconut or palm, animal fats, butter, cheese and other dairy products also tend to raise our blood levels of cholesterol and should be limited. Evidence has shown, however, that trans fats are far more harmful to our health.

But not all fats are bad. We know that including a small amount of unsaturated fat in our diet is healthy. It gives our bodies energy and helps them absorb essential vitamins and nutrients. Unsaturated fats can also enhance the flavour of food and those rich in omega-3 and omega-6 help keep us healthy. “Eating Well with Canada’s Food Guide” recommends we include about 2 to 3 tablespoons of unsaturated fat in our daily diet. This includes the kind of fat used in oils for cooking, salad dressings, non-hydrogenated margarine and mayonnaise. It also includes the fat found in seeds, nuts such as almonds and cashews, avocados and fatty fish. 

At CFC we have categorized our fabulous recipes to help you make healthy and convenient meal choices. You may find many of our lower fat recipes, including their nutrition information, at this link http://chicken.ca/recipes/category/lower-fat/.

Or, you may want to try some of these suggested recipes that use low-fat cooking techniques. 

Grill:  Bulgur Chicken Burgers with Yogurt Sauce

These delicious, grilled burgers are made with bulgur, keeping them juicy and healthy. Bulgur wheat adds fibre and nutrients to traditional burgers and is not detectable.

Poach:  Chicken Salad with Sauvignon Blanc 

This flavourful salad is a healthy low-fat alternative to a traditional chicken Caesar salad. 

Broil:  Maple-Glazed Chicken

This simple recipe combines sweet and spicy to create an unforgettably savoury flavour combination and has only 1 gram of saturated fat per serving.

Enjoy!

Sources: 

Health Canada

http://hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/trans-eng.php

Heart and Stroke Foundation

http://www.heartandstroke.com/site/c.ikIQLcMWJtE/b.3799313/k.C112/Position_Statements__Trans_fatty_acids_position_statement.htm

You know that old saying “When life hands you lemons, make lemonade?” I say when life hands you lemons, slice, juice or zest them up and cook them with delicious Canadian chicken.

I love cooking with lemons because they are so versatile and they team-up well with chicken. They’re also inexpensive and available year-round from your local grocery store. When shopping for lemons, make sure they are firm, smooth and bright yellow. Also feel their weight; a heavier lemon means it is nice and juicy! 

Because of their bright color, lemons are often kept in decorative bowls and displayed on kitchen countertops. Although they make a lovely display and keep well at room temperature, their shelf life can be extended by storing them in the refrigerator.

Here are my choice lemon and chicken recipes from  www.chicken.ca/recipes

Butterflied Herb and Lemon Grilled Chicken

In this recipe, the chicken is served with a herb and lemon sauce that uses both the zest and the juice of the lemon. The flavour is amplified by the addition of basil, cilantro, chives, parsley, salt and pepper.

Express Roast Lemon Chicken

Need dinner in a hurry? With only six ingredients, this recipe is easy to throw together and is loaded with zesty lemon flavour.

Lemony Pesto Chicken Tossed with Quinoa Fusilli

When making pasta, lemon isn’t the first thing that comes to mind but in this recipe, it is used to maximize the flavour of the pesto and works well with the nutty notes of Asiago cheese. The quinoa pasta can easily be replaced with your favourite whole wheat pasta.

Spicy Lemon Chicken Bites

These little chicken bites are perfect served as an appetizer or use them in a whole wheat pita with lettuce, cucumber and tomatoes to make a healthy sandwich.  Lemon zest and juice are also used in the accompanying dill and mint yogurt sauce found in this recipe.

Do you have a favourite lemon and chicken recipe? Please share it with us in the comments.

Adding more fibre to our diet is a good thing. Fibre not only helps to reduce our cholesterol, risk for heart disease and certain types of cancer, it keeps us regular. Whew! That’s a relief. 

Fibre is found in plant foods only and there are two important kinds: soluble and insoluble. Soluble fibre is a soft fibre found in foods like oatmeal, oat bran, legumes, broccoli and oranges. These foods help to lower our blood cholesterol levels, control blood glucose levels, and improve our risk of developing heart disease. Insoluble fibre (the roughage or bulk) is found in wheat bran, whole grains and some vegetables. The fibre in these foods promotes regularity and a healthy digestive system.     

The Dietitians of Canada recommend that women from 19 to 50 consume 25 grams of fibre each day while men of the same age should aim to consume 38 grams per day.  Whole grains, fruits, vegetables, and legumes (all good sources of fibre) should be part of our diet on a daily basis.  By choosing leaner cuts of meat, fat-reduced dairy products, fish and combining them with foods high in fibre, we can significantly reduce our risk for heart disease. Fibre will also keep you feeling fuller longer so you won’t be tempted to snack on sugary foods.    

Featured High-Fibre Recipe:  Broccoli, Chicken & Pesto Rotini Salad

This delicious pasta salad is low in saturated fat and high in fibre. For additional fibre switch the tri-coloured pasta to whole wheat (still firm).  The Heart and Stroke Foundation (HSF) recommends 3 to 4 servings of whole grains each day. “People who eat more whole grains have 29 percent lower risk of heart disease compared to those who don’t,” states the HSF.

Fibre doesn’t have to be boring. For delicious healthy recipes like this, select high fibre in our recipe categories at this link http://chicken.ca/recipes/category/high-fibre/.

Twenty-three year old Amanda Garbutt is serious about her love of food. As a child, Amanda was a notoriously picky eater. It was a fateful day when, at age 10, Amanda’s mum handed her an oyster adorned with Tabasco and lemon and it was love at first bite. From there Amanda created one kitchen nightmare after another. Together with the help of her mum, Amanda learned the methodology to a recipe and the romance behind food. At McGill University, Amanda found refuge in her tiny student kitchen. With hungry students always stopping by there was no lack of taste testers and encouragement when April asked her to step behind the camera.

Three years, two business awards and over twenty-five episodes later Amanda is now pursuing her passion to inspire culinary confidence full time. When she is not working on The Hot Plate, Amanda is in the kitchen developing recipes, food styling and photographing for Tier 1 brands like Kraft Canada and Barilla Whole Grain Pasta. There are only three things that can coax Amanda out of the kitchen and they are: a full bodied glass of wine, ping pong or an adrenaline pumping offshore sailing adventure. What do these things all have in common? They all help work up an appetite!

1. Where did you learn how to cook?

At first cooking wasn’t something that came naturally to me. Not because I didn’t love flavour and food, but because a key trait of being a “Garbutt” is blatant disregard for directions. As you can imagine, as a 10-year-old kid in the kitchen with no direction I made a few kitchen nightmares of my own. Luckily, I had my mum, probably one of the most methodical cooks I know. She taught me how to follow the flow of a recipe and prep ingredients before starting to cook to make sure I’m set up for success. So the long, and short is my mum - our relationship (especially during the grouchy teen years) was a great way to develop our relationship, and my passion for cooking!

2. When developing recipes, do you stick with the latest trends or do you find inspiration from foods you’ve tried?

It is definitely a combination of latest trends and previous experience. I think that trends help guide my creativity. When it comes to food I’ve already tried, I would say that it is more about the experience and less about the actual food. The smells, the company, the energy around you are all key players in how I interpret them into recipes.

3. What is the biggest challenge when it comes to creating a new recipe?

Without a doubt the biggest challenge is reigning in my “enthusiasm.” When I cook for my friends and family it is all about that moment and using ingredients I have on hand. However, when I create a recipe it is all about helping home cooks and creating a recipe for that their friends and family will love. The goal is to set the framework for a great experience and help cooks build confidence in the kitchen. So creating a recipe for others is all about precision. Funny, it’s more like a science experiment because for a recipe to be “good” it has to be able to be recreated again and again by other cooks.

4. What do you enjoy the most about creating recipes?

Creating recipes has been a passion of mine since I was fourteen-years-old. I love being able to share my recipes and hear about my friends and fellow Food Lovers making them at home. Creating recipes and cooking videos is the reason I started The Hot Plate (www.thehotplate.com) back in 2009! I love inspiring culinary confidence and launching an online Community where Food Lovers can learn and share new recipes. The reward of hearing someone making one of your recipes is worth the hours, days, and sometimes weeks it takes to develop a single recipe.

5. What are some of the best chicken recipes you ever have created?

My top three are:

My signature Goat’s cheese stuffed chicken breasts, which I think is the best starter recipe for new cooks looking to develop confidence in the kitchen.

Fried chicken with my signature rosemary wildflower honey (I don’t think that recipe needs much explanation since well, its fried chicken!)

An Ultra simple roast chicken with little lemon and a little butter is a dish that every cook should know how to make. It is a great Sunday meal and leaves you with delicious leftovers for sandwiches during the week!

6. Which do you prefer, white meat or dark meat and why?

Contrary to many cooks I’m a white meat lady. I love the flavors and richness of dark meat, but when I’m carving a bird it is always white meat. Now, I’m not taking about tough dry chicken breasts. A perfectly cooked chicken breast should be juicy, plump and ultra tender. If you aren’t comfortable cooking by touch then go out and buy a meat thermometer. A thermometer takes the guesswork out of cooking meat and means you don’t have to cut into it to check for doneness.

Family Day is the break we all need to pick up our spirits during the cold winter month of February. It’s also a great time to spend quality time with your family!

So why not start a family tradition by getting your kids in the kitchen to help prepare some of their favourite foods? I have many memories of spending time with my Mom in the kitchen, sometimes helping out, other times just watching her cook and learning. These are some of my favourite memories......

Here are a few recipes that you can prepare with your kids.

Chicken & Caramelized Onion English Muffins

Introduce your kids to pesto with these mini open faced pizzas. By using whole wheat English muffins for the crust, you are also introducing them to healthier options.

Kid Friendly Oven Baked Chicken Nuggets with Sweet Potato Fries

What kid doesn’t like chicken nuggets and fries? Make a big batch of these nuggets and have your kids place the sliced sweet potato on the baking sheet. They’re more likely to eat these healthier fries if they’re involved in the cooking process.

Chicken Quesadillas

Quesadillas are always a winning option when it comes to feeding your kids. Have plenty of chopped or sliced vegetables available and have them chose their favourites to fill the quesadillas with. This is also a great time to introduce them to new ingredients like different types of cheeses or guacamole, to name a few.

Whatever you chose to do on Family Day, I hope you take the time to build special memories with your family.

We’ve all heard these phrases at some point in our lives, “easy on the sodium; it’s bad for your health; salt is the silent killer,” whether it was from a health care provider, the media, or our parents. Today we find ourselves extolling these words to our children, as we keep a careful eye on the salt shaker during mealtime. But, should the salt we add to our meals be the only source of our concern?

A certain amount of sodium is good for us, even essential to our health. Too much sodium, however, is an ingredient responsible for high blood pressure – a contributing factor for strokes and heart disease.   Most Canadian adults consume more sodium than is necessary and our children are no exception. Many dietary surveys indicate that children are increasing their risk of developing high blood pressure, strokes and heart disease through the amount of processed foods they consume. Processed foods can have high sodium content and account for a high percentage of our daily sodium intake.

Not all processed foods are bad choices, though. Some of Canada’s restaurants, retailers and processors are tackling this health issue by offering consumers healthier choices. New easy-to-read labels and icons indicating lower sodium alternatives have become a sign of an emerging corporate-consumer responsibility for health.

But, if you are a busy parent juggling work and family schedules, it can be hard to keep an eye on sodium content. This is particularly true when deciding what to put in those brown-bag lunches. With so many lunches to pack throughout the week, it can be tempting to load them with convenient, pre-packaged food. Planning ahead, and involving our children, can be a fun way to eat healthier and eat more fresh food.  Here are some tips:   

• Use a calendar or weekly menu planner to jot down your ideas.
• Have fun preparing your grocery list by having children identify foods as close to the farm as possible (i.e. fresh vegetables, meats, dairy, etc).    
• Take your children grocery shopping and encourage them to read the labels. Most packaged foods have a “Nutrition Facts” panel which will identify the sodium content. Have children pick out the brands with the lowest sodium content.  
• Get your children involved in making their brown-bag lunches. The more involved they are, the more likely they are to eat it.

One sodium reducing tip is to cook more! Roasting two whole chickens for a Sunday dinner provides extended options for meals the next day, as well as control over their sodium content. Skinless, non-breaded chicken strips with a few tablespoons of home-made hummus are low in sodium and a great source of protein. A yummy choice for a brown-bag lunch! 

For more information on sodium see our Nutrition Fact Sheets, Issue 5:  Protect Your Health – Get Salt Savvy!

For more ideas in planning low sodium meals click on our low sodium recipes here http://chicken.ca/recipes/view/.

You’re probably wondering what chocolate has to do with chicken. Well, not much other than it can be used to add amazing flavour to chicken dishes like chili, chicken mole sauce or even in a rub like the one used in this recipe for Coffee and Cocoa Grilled Chicken.

Whether you enjoy chocolate on its own, dipped into a hot cup of java or used in a sauce served with chicken, chocolate is one of the most amazing foods EVER invented. Ask ANY woman!

 Here are some interesting chocolate facts from the Dietitians of Canada web site.

“Chocolate, particularly dark chocolate and cocoa powder, is a rich source of flavonoids. Flavonoids have antioxidant effects, which means they protect the cells in your body from damage caused by the wear-and-tear of daily life.

Research suggests that chocolate may have a beneficial effect on your heart health, and may also help improve your mood. More research is needed before we have a clear picture of chocolate’s impact on our health.

Although chocolate may offer health benefits, it is also a high source of calories and fat, so should be enjoyed in moderation. Remember that it’s possible to get too much of a good thing, and that the basic principles of healthy eating—balance, variety and moderation—always need to be considered.”

Does the last paragraph about “moderation” apply this month?

On Sunday, February 12, 2012, Canadian farmers will be celebrating Food Freedom Day. We at CFC will be celebrating this important day with our Canadian agriculture partners who work hard to ensure that Canadian consumers are provided with a safe and high quality food supply day in and day out.

The Canadian Federation of Agriculture (CFA) launched this program in February of 2007 and it is still going strong. Here’s a News Release sent out by CFA on February 6, 2012 which outlines the meaning of this special day.

http://www.cfa-fca.ca/media-centre/news-releases/2012/food-freedom-day-call-secure-future-food-and-farm

Want to do something special for your sweetie this Valentine’s Day (I’m talking to you, boys), then why not cook a special dinner and set the mood with candles and a little bubbly? Valentine’s Day is the perfect time to fancy-up your usual chicken dinner. Here are my top picks from our web site.

Chicken Stuffed with Mango Pistachio and Cilantro

These chicken breasts are stuffed with amazing flavours and textures. This dish gets its “fancy” from the addition of pistachios, mango and cilantro paired with a coconut curry sauce and served with lemon basmati rice.

Ricotta Stuffed Sauced Chicken Over Pasta

What says romantic more than a classic Italian meal? These chicken breasts are stuffed with ricotta, fresh shredded Romano, finely sliced green onion and minced parsley and served with pasta. This is the perfect dish to enjoy with a good Italian white wine.

Christmas Truffle Chicken

You don’t have to wait until next Christmas to enjoy this luxurious roasted chicken. In fact, it’s the perfect dish to serve on Valentine’s Day because truffles are considered to be an aphrodisiac! Their musky scent is said to stimulate and sensitize the skin to touch. Enjoy...

Chicken St.Andre

What’s better than chicken served with a wine and cheese sauce? That’s pretty hard to beat! It’s even better served with a side of asparagus.

HAPPY VALENTINE’S DAY!

I’m sure you’ve all seen the commercials “Make Death Wait”. If you haven’t, then you must because these commercials are a real eye opener. Did you know that heart disease is the number one killer of women of all ages today?

Whether you’re young or old, you are at risk if you are not taking proper care of your health.

Here are some interesting facts from the Canadian Heart and Stroke Foundation web site. http://www.heartandstroke.com/site/c.ikIQLcMWJtE/b.5889207/k.11DD/Women_and_heart_disease_The_Heart_Truth.htm

• Heart disease and stroke is the leading cause of death among women in Canada. More women die from heart disease and stroke than cancer.
• More women died from heart disease and stroke in 2008 than men.
• Only 13% of Canadian women identify heart disease as the greatest health problem for women. It is because of this lack of awareness that The Heart Truth campaign is so critical.
• Heart disease and stroke kills seven times as many women as breast cancer. Yet 37% of Canadian women perceive breast cancer to be the greatest health problem, compared to 13% for heart disease.
• Women often fail to make the connection between risk factors, such as high blood pressure and high cholesterol, and their own chance of developing heart disease.
• The health system often under treats women for heart disease, which is still perceived to be a man’s disease. For example, after a heart attack, women are less likely to be admitted to intensive care settings, cardiac rehabilitation programs or to receive interventions such as bypass surgery.
• Certain ethnic groups, such as South Asians and members of First Nations communities, are particularly vulnerable to heart disease.
• South Asian Canadians are more likely to die from a heart attack earlier than the general population, even when they appear to be at a healthy weight.
• First Nations members are 1.5 to 2 times more likely to develop heart disease than the general Canadian population. They are also more likely to have diabetes, high blood pressure, high cholesterol and a family history of heart disease.

There are many things you can do to prevent heart disease including eating a healthy diet that is low in cholesterol. Following a proper diet can be difficult if you don’t have the proper information to get you started. If you’re not sure where to start, check out our Nutrition Fact Sheets here but more specifically our nutrition fact sheet on Healthy Eating for Your Heart.

Exercise is also a key component to keeping your heart in check. All you need is 20 – 30 minutes a day. Taking a walk everyday is an easy way to start and can be easily fit into a busy schedule. Why not walk away from your desk during lunch hour and get some fresh air? Your heart will thank you for it!

The Super Bowl is this Sunday, February 5 and that means one thing: tailgate parties! If you’re entertain a crowd of people at your home for Super Bowl then planning ahead is key because you don’t want to be spending all of your time in the kitchen while the game’s on.

Here are some tailgate party recipes that will have you scoring a touchdown on game day.

Hot Spinach Chicken Dip

This recipe is made in a slow cooker so all you have to do is toss all the ingredients in the slow cooker and walk away. The dip should be ready by the time your guests arrive and is perfect served with crostini, crackers, pumpernickel bread and a variety of crudités.

Nacho Chicken and Bean Dip

This healthier version of nacho dip is perfect served with whole wheat tortilla chips. It can be made the night before so all you have to do is pull it out of the fridge and serve.

Chicken Sandwiches with Lemon Basil Zucchini and Boursin

Sandwiches are a great way to go. Pick up a few rotisserie chickens at your local grocery store and have plenty of sandwich fillings available. A good selection of breads such as whole wheat baguette, pita bread, tortilla wraps, sliced sandwich bread will allow everyone to create their favourite sandwiches.

Don’t forget to have vegetables and dip handy and a good variety of non-alcoholic beverages for those non beer drinking fan and most of all, have fun!

One of the things I enjoy doing the most on weekends is preparing and freezing meals for the weeks ahead.  I can usually find time on a Saturday or Sunday morning to enjoy a cup of coffee while I go through some of my favourite recipe books, make my shopping list and head out to the grocery store.

I try to prepare meals that are healthy and that don’t require a ton of work because that’s the last thing you want when you’re cooking in big batches.  I aim for recipes like chilis, stews, casseroles and soups; meals that are great for lunch or dinner and that freeze well. 

I avoid using pasta, cheeses or cream based sauces because they don’t freeze well.  Pasta tends to get mushy when thawed and reheated, the texture of cheese changes when it’s thawed and cream based sauce loses its velvety texture. 

A tip, though, if you are thinking about freezing these items:  Cook pasta to the point where it’s just about to hit the al dente point – just a minute or two before you’d consider it done – and continue from there.  That way, it can cook just a little more when you’re heating it up and it won’t get too mushy.

Also, if you’re using a cream-based sauce or a creamy soup, add less cream or milk than the recipe requires.  This way, you can add fresh cream or milk when you’re reheating it and you won’t necessarily dilute the flavour.

So what do you need to get started?

1.      Buy high quality containers or freezer bags to avoid freezer burn.  Tin pans that come with lids are great for dishes like lasagna.

2.      A permanent marker – You’ll know how long a meal has been sitting in your freezer if it is labelled with a date.

3.      If you don’t own a slow cooker, it’s a great investment for batch cooking, but a good size casserole dish, dutch oven or cooking pot should do the trick.

4.      If you’re going to make a big batch of food, make sure it’s something you and your family REALLY want to eat.

5.      Check your freezer for space.  This may be a good time to get rid of any expired or freezer-burned food.

6.      Make a grocery list and stick to it as much as you possibly can – impulse buys can be a hardship on both your wallet and your waistline.

7.      Thaw your food overnight by placing it in your refrigerator – never defrost anything in your sink or on your countertop.  Also, some meals can quickly be thawed in a microwave.

Preparing meals in advance for you and your family is not only a huge time saver, but a great way to save money.  You’ll be less likely to order take-out, which can get expensive, especially if it becomes a weekly ritual. Plus, preparing meals at home means you know what is going into your food and you have more control over what ingredients you are using, like salt or sugar. 

Here are some great freezer friendly recipes from our website.

Easy BBQ Chicken & Bean Burgers

Chicken Noodle Soup with Acorn Squash and Dill

Big Batch Chicken, Lentil, Bean & Rice Soup

It’s been a while since we’ve posted some great chicken recipes from Canadian food bloggers. So why not try one of them this weekend?

Real Food Made Easy– This Victoria, B.C.-based foodie runs a catering and personal chef business and shares some great recipes like this one for Gluten-Free Hoison Chicken.

Phoenikia– Although this blog doesn’t provide any information on the author, it most certainly contains some delicious recipes like this one for Curry Chicken, Version 2.

Equal Opportunity Kitchen– This Toronto based mother and daughter pair share great stories, fabulous pictures and recipes like this Overnight Chicken Stew with Israeli Couscous.

More than Burnt Toast– This foodie is a member of Food Bloggers Canada and has a great following. I especially liked this blog and the recipe for Dreaming of Summer with Chicken Carne Asado Tacos with Pickled Onions.

Day 3

If you follow our blog then you already know that this week I was off site for the shooting of our 15 new how-to videos. Our current how-to videos have been very popular especially with people who would usually shy away from cooking. In two minutes or less, we show you how to prepare tasty chicken dishes of all kinds, how –to cut a whole chicken and how-to make sauces, marinades and rubs.

On Wednesday (Day 3) we shot these how-to videos!

How-To Make Thai Chicken Burgers

How-To Make Butter Chicken

How-To Make a Surf & Turf Jambalaya

How-To Make a Quick Chicken Paprikash

How-To Make a Simple Chicken Curry

How-To Make Louisiana Fried Chicken

The day went longer than usual but there was a lot to get through. It’s amazing how many different ways chicken can be cooked. I especially enjoyed watching the fried chicken come to a perfect golden color. My mouth was watering! I think everyone was feeling the same way.

Day 4

We finished- off the shoot with two more recipes, California Chicken Paella and Chicken Breasts in Parchment and then it was time to plate the food. It’s amazing how pretty food can look when it is served on a beautiful plate with colorful garnishes. You can take the simplest recipe and make it look like a gourmet meal just by taking that extra little step.

I’m REALLY excited to see the new series of how-to videos but I’m even more excited to be able to share them with you. We won’t be releasing the videos all at once. Some of them are seasonal so keep your eyes peeled throughout the year as new ones are released!

This week I’m off site for the shooting of our 15 new how-to videos. Our current how-to videos have been very popular especially with people who would usually shy away from cooking. In two minutes or less, we show you how to prepare tasty chicken dishes of all kinds, how –to cut a whole chicken and how-to make sauces, marinades and rubs. If you haven’t had a chance to view our how-to’s, here’s a list of the videos that are available on our web site.

How-to make BBQ sauce

How-to blacken chicken

How-to make a wicked nacho dip

How-to make an awesome stir fry

How-to make a decent chicken chili

How-to make BBQ rubs

How-to make tournedos

How-to make chicken pâté

How-to make basic chicken meatballs

How-to spatchcock

How-to make beer can chicken

How-to bake wings

How-to know when chicken is cooked

How-to marinate chicken

How-to make chicken cutlets

How-to carve a whole chicken

How-to section a chicken

How-to poach chicken

How-to stuff a whole chicken

How-to braise chicken

Day 1

Monday was the first day of the filming of our how-to videos. Everyone arrived on site at 8:00 a.m. to set-up the cameras and prepare the set. Once everything was up and ready-to-go, the food preparation and cooking started.

Did it ever smell good! We started with a simple Chicken Meatloaf, Ground Chicken and Salsa Sloppy Joes, Chicken Pot Pie and Greek Salad with Chicken.

While preparing the ingredients for the chicken pot pie, the smell of sautéed carrots, celery, leeks, cremini mushrooms filled the air and it was hard to resist grabbing a spoonful. The filming went very well with very few retakes which was perfect because everyone was able to head home at a reasonable hour. It’s a good thing because the weather man was calling for freezing rain.

Day 2

The filming started bright and early and everyone was raring to go! The first recipe of the day was Chicken Pad Thai then we moved on to Chicken Nori Rolls and then onto the refrigerator shots (shots of placing food in the refrigerator).

While we were on lunch break, I took the time to ask the crew a few questions about what is involved in the shooting of these how-to videos.

Amanda (Talent)

What is the biggest challenge of preparing food, especially chicken, for the how-to videos?

This is the third round of “How To’s” for Chicken Farmers of Canada that we’ve produced, and always being behind the scenes, I never realized what was involved in the cooking process. This year, being in front of the camera, I now know how much precision goes into each shot: The placing, the cutting, the look of each piece.  Everything has a play. Not being much of a cook myself, it’s sometimes a challenge for me to cut the chicken in proper fashion, while maintaining that perfect shot. However, no matter the shot, we make it work, and it always turns out how we want it. These recipes are great, and we look forward to producing more in the future.

Renée (Director)

What do you try to achieve when directing a how-to video?

To illustrate certain procedures that some people might find daunting and simplify them for people who don’t usually cook for themselves. By using classic recipes and making them fun, people are more willing to try them.

Kevin (Chef)

This is your first experience with preparing foods for how-to videos. What have you enjoyed the most about this experience so far and what have been some of the challenges?

It’s always a good thing to have a change of pace. The restaurant industry is always extremely busy. I’ve always been entertained by cooking shows and I was excited to be part of something in that area. It was extremely difficult/different to organize the horde of food and equipment of the insanely random shot orders. Not to mention the tiny space to prepare all of the dishes multiple times on a hot-plate. But it all went fantastically!

Robin (Director of Photography)

What do you enjoy the most about shooting how-to videos and what are some of the challenges you sometimes come across during a shoot?

I enjoy the creative freedom when setting up lights and camera angles. When shooting long hours it gets tricky to adapt to the sun rise and sun sets that change the kitchen’s lighting.

Devin (Second Camera Operator)

What do you enjoy the most about shooting how-to videos and what are some of the challenges you sometimes come across during a shoot?

Most of the time, the how-to’s are very interesting. It’s fun to learn about every step of the process. The challenge is that it’s difficult keeping track of continuity, making sure every little detail stays consistent shot-to-shot.

Jonathan (Third Camera Operator)

What do you enjoy the most about shooting how-to videos and what are some of the challenges you sometimes come across during a shoot?

The best part about filming these how-to videos is that they open my mind to how easy cooking can be if you break it down step-by-step.

The challenges we face are being able to film on schedule to catch every possible amount of daylight we can.

Whether or not you celebrate Chinese New Year, there’s always room for some tasty Chinese food, so why not take advantage of the Chinese New Year deals at your local grocery store and whip up a feast for your friends and family?

Chinese New Year celebrations start on January 23^rd and last for 15 days and, if you’re into astrology, this year marks the year of the fierce and fire-breathing dragon! Pick a night between January 23^rd and February 8^th that will accommodate everyone and set the theme by serving some spicy “dragon” food.

The Chinese eat “lucky” foods during this celebration, so it can get a little complicated if you don’t know a lot about them. By using this list, I was able to find some recipes on our website to help you get started. It wasn’t very hard as chicken is on the list and symbolizes happiness, marriage and family reunion.

• CHICKEN represents marriage and happiness
• WHOLE CHICKEN ̶ family reunion
• EGGS ̶ fertility
• EGG ROLL/SPRING ROLLS ̶ wealth
• NOODLES ̶ a long life
• PEANUTS ̶ a long life
• SEEDS ̶ having a large number of kids
• TANGERINES ̶ luck
• ORANGES ̶ wealth
• POMELO ̶ abundance, prosperity, having children
• FISH (served whole) – prosperity
• DRIED BEAN CURD (not fresh) ̶ fresh tofu is white and the colour white represents death and misfortune
• BAMBOO shoots – wealth
• SEAWEED (black moss) ̶ wealth
• LYCHEE ̶ close family ties
• CHINESE GARLIC CHIVES ̶ everlasting, a long life
• DUMPLINGS ̶ good financial tidings
• LETTUCE ̶ rising fortune
• CLAMS ̶ wealth

Here are the “lucky” recipes for you to enjoy!

Egg Rolls with Sweet Heat Dipping Sauce

Chicken Egg Foo Young

Easy Chicken Fried Rice

Cool Spicy Noodle Salad

Chili Orange Flattened Chicken

Chinese-Style Steamed Chicken Broccoli (rice cooker)

Fast Five Spice Roast Chicken

Roast Chicken Chop Suey with Mushrooms

Sweet and Sour Chicken Meatballs

I will be offsite the week of January 23 working with a team of very talented people who will be filming our next series of 15 how-to videos. I love being onsite when the shoots are taking place!  There’s an incredible amount of work that goes into just one video, yet everyone has a great time working together to get it done.

I was lucky to have the same experience last year, which I blogged about back then.

http://chicken.ca/blog/videos/the-filming-of-our-new-how-to-videos/

http://chicken.ca/blog/cooking_tips/how-to-video-shoot-day-21/

http://chicken.ca/blog/cooking_tips/how-to-video-shot-day-3/

So what how-to videos do we have in store for you this year?

1. Chicken Pad Thai
2. Stuffed Peppers
3. Chicken Pot Pie
4. Chicken in Parchment Paper
5. Chicken Meatloaf
6. Fried Chicken
7. Chicken Paella
8. Thai Chicken Burgers
9. Butter Chicken
10. Sloppy Joes
11. Quick Chicken Paprikash
12. Chicken Curry
13. Jambalaya
14. Greek Salad with Chicken
15. Chicken Nori Rolls

We won’t be releasing the videos all at once. Some of these are seasonal so keep your eyes peeled throughout the year as new ones are released.

Have you tried making a recipe that you learned from one of our how-to videos? If so, which one and how did it turn out? We’d love to hear from you.

Do you pack a healthy brown-bagged lunch for work or are you constantly tempted by the variety of fast-food options available at the cafeteria? Perhaps that chip wagon across the street has you dreaming of poutine the night before?

I know lunch time can be difficult. Our office is downtown and we are surrounded by a multitude of fast-food options, restaurants, cafés and chip wagons, which can make that chicken salad sandwich, seem a bit less appetizing. But eating out every day is not only hard on your wallet; it is hard on your waistline.

There’s nothing wrong with a lunch outing from time-to-time, but when you do it every day, it’s hard to get out of the routine. Why not make it your New Year’s resolution to start bringing a healthy and flavourful lunch to work every day. By packing some flavour into your lunches, you are more likely to stick with a healthy lunch routine.

Healthy doesn’t have to mean bland! Here are some healthy lunch recipes that will tickle your taste buds, save you some money and trim your waistline.

Chicken Bombay Salad in Whole Grain Rolls

This chicken salad is not only super easy to prepare but can also be enjoyed on its own, over a bed of lettuce, or mixed in with your favourite whole-wheat pasta.

Honey Salsa Chicken Spinach Wraps

This healthy and zesty sandwich comes together quickly and uses common kitchen ingredients.

Mediterranean Olive Loaf

By preparing a healthy chicken for dinner, you should have some leftovers for tomorrow’s lunch. Try slicing a piece and making a sandwich with it using whole grain bread, lettuce and sliced tomato.

Budget-friendly cooking doesn’t mean skipping out on the foods you love. There are many inexpensive, healthy and nutritious recipes that are simple to prepare at home. Sometimes it just takes a little guidance to get started.

So, if you’re looking for some great tips on how to make great food without breaking the bank, then look no further!

Tip #1

Take advantage of sales - when your favourite ingredients go on sale, stock up!  Meats, like chicken freeze well and are easy to thaw, as long as you follow the proper thawing techniques (see chicken thawing techniques here).  Sales are also a good time to pick up the more expensive foods that you wouldn’t usually buy.

Tip #2

Plan your meals - make a grocery list and stick with it.  You’re more likely to buy the items you actually need.  It’s easy to be tempted by the wide variety of goodies at the grocery store but if you veer off track, your wallet will pay for it. Also, don’t shop when you’re hungry.

Tip #3

Don’t waste food.  If you have more leftovers than expected, have some for lunch the next day or freeze and enjoy at a later time.

Tip #4 -Keep these basics in your pantry:

Canned tomatoes (whole, diced or crushed) – Many recipes use canned tomatoes.  So I usually keep a few extra in my pantry.

Tomato paste - a trick for tomato paste: you never use the whole can so scoop the rest out in tablespoons, wrap each portion in plastic wrap and freeze them –  having them measured out makes cooking a lot easier.

Tomato sauce – Yes, another canned tomato product, but this is a real time saver when it comes to making pasta sauces and tasty dishes like chicken parmesan! 

Whole wheat bread crumbs – bread crumbs are great for breading meats and binding ground meats.  If you’re breading meat, you can jazz up the bread crumbs with seasonings, such as Italian, or even throw in some sesame seeds for a little crunch and added flavour.

Olive oil – if you don’t like the taste of olive oil then stick with a vegetable or canola oil.

Canned beans, such as chick peas, red kidney or black beans are very inexpensive and make a great addition to chilis.  Toss them in a salad for extra fibre.

Chicken broth – chicken broth can be used in so many ways.  I cook my rice in chicken broth and even add some to my mashed potatoes instead of cream to cut some of the fat out.  

Check out our video on making your own stock at http://chicken.ca/media/videos/slow_comfort/.  Try storing it in ice cube trays – makes those mashed potatoes even easier!

Whole wheat pasta – this is always handy to have when you’re in a rush for dinner.  Toss in some chicken, vegetables and your favourite pasta sauce for a healthy meal.

Brown rice (if you prefer white then aromatic rice, like Jasmine or Basmati are the way to go).  Whole wheat couscous is also a great choice.

All purpose whole wheat flour – flour is used in many recipes as a thickening agent for sauces.  It’s also used to lightly coat meats or to bake your favourite breads or pastries.

Always have your favourite herbs and spices available: oregano, basil, thyme, rosemary, salt, peppercorns, etc. – check your favourite recipes, this will help you determine the seasonings you use most often.

Note: make sure that the canned items you purchase are sodium reduced.

Tip #5 - Keep these basics in your freezer:

Frozen vegetables such as green peas (add a splash of color to any dish) – frozen vegetables are inexpensive and most grocery stores carry a wide variety.  Frozen vegetables are flash frozen which helps them hold in their vitamins and nutrient, plus they are simple and quick to prepare.

Nuts like almonds and cashews keep longer when stored in the freezer.  So if these are a must have don’t store them in your pantry.

Tip #5 - Keep these basics in your refrigerator:

Butter – I prefer unsalted butter because it allows me to season my food according to taste.

Onions are great flavour enhancers and don’t spoil easily – white onions are a great choice for cooking.  For a sweeter taste, red onions are the way to go.

Garlic is a must in most recipes – look for garlic that is nicely compact.  Don’t buy garlic that is sprouting green stems; you’ll just be throwing your money away.

Low fat milk – milk is used for so many recipes.  If you’re lactose intolerant then lactose free milk is a good choice, although it is little more expensive.

Eggs are very handy to have around especially if you enjoy baking.  Eggs are also great to make quick meals like frittatas or omelettes.

Salsa – a great choice for hot or cold meals, salsa can be poured over chicken and baked for a quick and easy meal, or even served as a dipping sauce for your favourite dippers, like bread, chicken strips and veggies!

Lemons and limes are a great way to zest up recipes and keep well in the refrigerator.

The rest of your foods, such as meats, are always better when bought fresh and used right away but they also freeze well.  If you prefer fresh vegetables from frozen, then buy these when you’re ready to prepare a recipe.  Fresh vegetables are better than limp or less that healthy looking ones.

Here are a few of my favourite budget friendly recipes from our web site.

Spiced Chicken with Rice and Banana Raita

Polenta Chicken Bake

Garlicky Chicken with Spinach over Pasta

I don’t know about you but during the winter months, I start craving comfort foods like macaroni and cheese, meatloaf with mashed potatoes and especially lasagna! In fact, the meatier and cheesier it is, the better (except when it comes to my waistline).

This year I’ve decided to find new and healthier comfort foods that I can prepare in big batches and enjoy for lunches or dinner. But, that doesn’t mean that I won’t indulge from time-to-time!

So this year, I’ve decided to put my slow cooker to good use and prepare some low-calorie, yet hearty meals that should sustain my comfort food craving.

Here are a few recipes that I’m going to try!

Greek-Style Spinach and Orzo Soup

This lemony and zesty Greek version of minestrone is packed full of healthy ingredients and contains a mere 228 calories per serving.

Moroccan-Style Ground Chicken and Couscous

This Moroccan version of a chili is made healthier by using ground chicken, whole wheat couscous, vitamin packed sweet potatoes and contains 320 calories per serving.

Gypsy Chicken Stew

At 290 calories per serving, you can afford to enjoy a slice of crusty whole wheat bread with this thick and hearty chicken stew.

Chicken Vegetable Lasagna

At 400 calories per serving, you won’t feel guilty while enjoying this  healthy and cheesy vegetable packed lasagna.

Green Split Pea Soup with Chicken Meatballs

There’s nothing like a piping hot bowl of pea soup on a cold winter day. This recipe contains meatballs made with extra lean ground chicken in place of ham or bacon and cuts the calories down to 260 calories per serving.

Do you have a healthy chicken comfort food recipe that you’d like to share with us? Let us know in the comments.

Today’s blog is brought to you by Karen Humphrey. Karen is the author of two very well known Canadian food blogs “Notes from the Cookie Jar” and “Chasing Tomatoes”.

“Mom, what are we having for dinner tonight?”  Kevin ran his hand across the lamb’s back, rubbing its wooly coat. The petting zoo had been our choice of activity that cool September day, and I was about to get a first hand experience about connecting kids to the food on their plate.

“Um… lamb.”  The words were out of my mouth before I realized what I had just said.  Kevin’s hand stopped on the lamb’s back and his eyes widened. He looked at the lamb, then at me, back to the lamb. I then did what any mom would do in that situation.

I bleated. He was horrified.

Fortunately, my son loves his food far more than he is squeamish, and that night he downed his lamb pasta sauce, smacking his lips and commenting on the “tasty, tasty little lamb” that he was eating. He’s always been the kind of kid who wants to know where his food comes from, and we’ve been happy to show him. I believe that giving kids this kind of knowledge helps them make healthier food choices. Who wouldn’t rather eat something with ingredients they can recognize over something full of chemicals? How do you connect kids with what’s on their plate, anyway? Well, the trick my friends, is to start when the kids are young.

Go on a safari right in the produce department, or visit a farm!

Your local grocery store or farmers market is just chock full of all kinds of tasty produce, why not introduce the kids to it? Take the kids on a safari in the produce section-go just to look at all the fruits and vegetables, talk about them, where they come from, and allow each child to pick out one thing to take home and try. Serve it up for snack! You may be surprised by what they pick. If you can, visit a local farm and see how things are grown. Farms aren’t just for vegetables-we’ve traveled to honey, oyster, pistachio, and apple farms! Most farmers will happily give you a tour, and to say thanks, make sure to buy some of their products to take home and sample.

Read, Read, Read

There are all kinds of wonderful picture books about produce and where food comes from, from Eric Carle’s The Tiny Seed to Lars Klinting’s Beaver the Gardner. I also love Eating the Alphabet, Cloudy with a Chance of Meatballs, and for your picky eater I Will Never, Not Ever, Eat a Tomato. Serve them up with a healthy snack and make story time a picnic!

Grow It Yourself

In the early spring, you can start a container garden and try growing some simple veggies like peas, bush beans, radishes, and green onions, or even strawberries. Kids will love watching them grow, picking, and later eating them-even if they choose not to eat them, lesson learned!  Container gardening is really very easy, even a novice can get a pot of veggies going on a back porch.   

Serve the Veggies Naked

No need to dress up vegetables and fruit with sugary and fatty dips, just let the kids start with them right how they are meant to be enjoyed. They will discover dips soon enough, and when they do you can keep them relatively healthy by sticking to Greek yogurt but until then, introduce those new little tastebuds to veggies in their purest form! You may be surprised that once you are used to naked veggies how delicious they taste without all the added stuff on them.

Kids learn from watching you, and if you shy away from fruit and veggies or think that they are the very last thing you want to be eating, so will they! Find some that you don’t mind eating and share them with the kids. You don’t have to love them all (hey, I can’t stand cantaloupe) but making the effort counts. You never know, by introducing your kids to where their food comes from, you may find som

Today’s blog is brought to you by Karen Humphrey. Karen is the author of two very well known Canadian food blogs “Notes from the Cookie Jar” and “Chasing Tomatoes”.

“The Imp has officially eaten three times as much lamb, potatoes and corn as I have this evening”, my friend Alexis tweeted, “If he keeps this up, we won’t be able to afford lamb in his teenage years. Lentils for all my friends!”

Feeding teenagers, or rather keeping them fed, is a challenge. Perpetually hungry teens can clean out your fridge faster that you can re-fill it, which can cost a small fortune these days.  Besides that, there’s the lure of fast food, so how do you make sure that they are eating healthy as well? 

When Kevin has friends over, I notice that they like food that is fast, requires minimal cooking, and tastes good.  If you make sure that your fridge and pantry is stocked with food that meets these requirements, you should be able to keep them happy and keep them away from too much fast food, which will keep you happy.  So, where to start?

The slow cooker and freezer is your friend

A sure fire way to make sure that you serve enough food for an economical price is to make use of your slow cooker and deep freeze. The slow cooker ensures you aren’t chained to your stove for hours at a time, and the freezer allows you to make large quantities of soup, chili, or stew and freeze them in single serving containers.   My teenager loves this, because on a Saturday night when he’s hungry all he has to do is choose something to eat from the fridge and heat it up. Make sure to label everything so nothing gets lost in the fridge, and it will all be there waiting when hunger strikes!

Keep vital ingredients close at hand

The teens that I cook with once a week never fail to amaze me with their kitchen talents. With the right ingredients in the house, they are adept at creating all kinds of tasty treats on their own. Some quick and painless ingredients to keep around are:

English Muffin pizzas

• English muffins, pitas, or naan bread
• mozzarella
• pizza sauce
• various vegetables
• meat of your choice

Burritos

• tortillas
• cheese
• salsa
• pinto beans (these can be quickly made into home made re-fried beans and taste so much better!)
• various vegetables

Quick Pasta Tosses

• pasta
• pesto sauce
• spaghetti sauce
• cheese
• various veggies

Supplement these with lots of fresh fruits and vegetables. I find that teens tend to go for the ones that are easy to eat and require little prep.

Teach Basic Skills

If you can lure your teen into the kitchen to help you cook, it benefits both of you. Firstly, they learn life skills that they will use when they move out and live on their own. Secondly, they will then be able to create their own snacks, which frees you up!  It is important to teach kids this age food safety around raw meats and clean up, knife skills, how to follow a basic recipe, and measuring. They may not become the next great chef, but a basic understanding of how things work is your goal. As an added incentive, it’s always a good idea to let them decide what they want to cook and you be there as a support person to answer questions, demonstrate technique, and help clean up. If you aren’t a cook, learn together! If your teen is eager, you can even assign them a once-a-week cooking day, where they make a dish for the whole family.

Some of the best conversations that I have had with kids have been while we’ve been working together in the kitchen. You may find that while your teenager doesn’t talk much about things most of the time, there’s something about all that chopping, stirring, and clean up that can be relaxing and generate a lot of conversation. In the end, it’s about more than just food, really.

You feed their soul, too.

Today’s blog is brought to you by Karen Humphrey. Karen is the author of two very well known Canadian food blogs “Notes from the Cookie Jar” and “Chasing Tomatoes”.

When I first met my husband, I was surprised that the only protein he ate was chicken and occasionally seafood. Wouldn't he get bored? What about things like lasagna, or burgers? He can't be serious, right? Oh, he was serious - and in the last 19 years, I made it my mission to learn how to convert almost every dish that traditionally uses other meats to use chicken. 

Chicken burritos? Check. Meatloaf? You got it. Even shepherd's pie fell to the must make it with chicken spell. The odd thing is that over the years, we've continued to adapt recipes, and often never miss the original versions. In fact, we usually like them better. However, there are a few things that you need to keep in mind when converting traditionally beef recipes to using chicken.

Different meat, means different things you need to remember

Recipes that use pork often can be switched to chicken without a problem, as both are fairly mild tasting, such as when you are preparing something fairly simple, like a stir fry. Where it becomes a little more tricky to swap is when you are making burgers, meatloaves, meatballs, pasta, or casseroles. Working with ground chicken can be different as it seems to be more moist initially, but it can also dry out quicker as it doesn't have the fat content that ground beef or pork do. Keeping this in mind, when you convert your favorite burger recipe, you can add something that adds moisture, such as grated apple or finely diced mushrooms. When braising, use white wines and chicken broth as liquids, but also choose chicken thighs since they will stand up to long and slow cooking times better than chicken breasts.

Herbs and Spices

Generally, when I've changed a recipe from one that features beef to chicken, I may also play around with the seasonings. Herbs and spices that work well with chicken are basil, oregano, paprika, rosemary, garlic, onion, curry, tarragon, thyme, sage, and parsley. Marinades meant for pork also work well with chicken, and check out the packaging on spice blends or sauces to see if they would also work in the dish you are converting.  

Really, what you need to do is be a bit fearless. Experiment!   Don’t be afraid to bump up the flavor with pesto, bacon, stronger cheeses, or a spicy mustard. Follow your taste buds to see what you, and your family like. Along the way, you may discover a new version of an old recipe!

If your New Year’s resolution is to drop those extra holiday pounds, then you’ve come to the right place.

We all know New Year’s resolutions are much easier to make than they are to keep, but keeping them doesn’t have to be hard if you have a plan. So put the thought of another Christmas cookie or a mashed potato and gravy slathered plate aside and let’s get started with these easy tricks that will keep you on track.

The most important tip I can give you is to keep track of the foods you are eating. Either write them down in a notebook or use one of our easy to follow food journals. This will help you determine how many calories you’ve consumed.

Keep your portions small. Try serving food on smaller plates. If you choose to use a large plate, load it with vegetables instead of your usual side dish, they are filling and packed full of vitamins.

Always wait 10–20 minutes after a meal to know if you’ve had enough. If you’re still hungry, have more vegetables or treat yourself to some sweet fruit. Your thighs will thank you for it.

Carefully check the nutritional values on packaged foods (how many servings the package contains and the fat and calories per serving).

Add more fibre to your diet. Fibre will keep you fuller for longer so you won’t be as tempted to snack on sugary foods. A great way to incorporate more fibre into your diet is with whole grains. If a recipe calls for white rice, substitute brown. Use whole grain bread instead of white when making sandwiches and omit the butter and mayonnaise or use their lighter versions sparingly.

If you must snack, slice up some of your favourite fruits. If you’re craving chocolate, have a small piece and savour it; avoid eating a whole bar. Have one cookie instead of a handful.

Stick with lean meats like chicken and fish. Use ground chicken in your favourite recipes as a substitute for fattier meat.

Avoid fried foods. Bake or broil whenever possible. Frying foods will just add on fat and empty calories.

Try to achieve 30 minutes of exercise 5 times a week. Walking is an inexpensive and easy way to work out. Get a well-fitting pair of shoes and a pedometer, your goal is 10,000 steps per day.

Drink plenty of water during the day and with your meals. Water will not only keep your appetite under control; it will keep you energized throughout the day.

Here are some healthy recipes from our web site that will help you on your way to trimming down.

Skillet Chicken with Balsamic Greens

Easy Chicken Stuffed Peppers

Thai-Style Chicken and Rice Soup

Ground Chicken and Salsa Sloppy Joes

For more low-fat recipes visit us at www.chicken.ca.

Good luck!

Welcome back everyone!  2011 was a busy year for us and this year is going to be just as busy.

So what do we have planned?

Over 100 delicious chicken recipes will be added to our web site, including nutritional information. We’ll also be adding 15 more “how-to” videos that will have you cooking like a pro in no time!

On our Facebook page, we’ll continue posting tidbits of industry related information, including some great recipes and don’t forget to “Like” CanadianChicken for your chance to enter weekly contests to win some awesome prizes!

We’ll also continue tweeting which means we’ll be hosting some fun Twitter parties where you’ll be able to ask us any chicken related questions and win more great prizes.

If you follow our blog, then you already know that we’ll be posting interesting articles as well as recipes.

So this year, get your appetites ready for some healthy and tasty Canadian chicken!

Today’s blog is brought to you by Karen Humphrey. Karen is the author of two very well known Canadian food blogs “Notes from the Cookie Jar” and “Chasing Tomatoes”.

I watch my Twitter stream flit by, messages scrolling almost faster than I can keep up. A friend of mine on Vancouver Island is having a coffee. Another in Toronto is baking with her children. Yet another writes about a book she is reading. Many of these women I have met through social media in the last two years, and they all have become what I would call friends.

Those who don’t understand social media don’t quite ‘get’ places like Twitter. “It seems so weird to have people following you, why would they do that? It’s creepy! Why would anyone want to know about my day? Who cares?” To some it’s unchartered territory, to which they are missing the point.   

The point is easy, really. It’s about being social and if you are a business, it can benefit you in ways you can’t even imagine, if you do it correctly. Let me tell you a story.

Years ago, I was loyal to a particular snack product. This chocolate treat was something I had eaten since my childhood, and was practically tradition to have in the house, include in my baking, and to send to friends. I had been loyal to this product for well over 30 years. Unfortunately, the product’s recipe was changed, which changed the taste. As a consumer, I took advantage of social media and the internet to voice my displeasure to the company, hoping that I would have some response or explanation in return. I knew that they wouldn’t change the product back just for me, but that’s something that social media gives us-a vehicle to give immediate feedback. I hated the new product, and I voiced it loudly because I admit, I felt somewhat betrayed that something from my childhood was now ruined.

The company completely ignored me. However, someone else was listening.

The competition.

Immediately, they responded to my tweets in the absence of a response from the company. It started with friendly chat, and somehow, they craftily let me know that they had the same product, a better product, that I may want to try, which I did. However, it doesn’t end there. The same company chatted with me occasionally, commented when I posted photos of things I had baked with their product, and got to know me as their customer. The result?  Now when I think of their product, I think of the conversations I’ve had with them, the friendly chats about cookies and chocolate, and I am now far more loyal to their brand than I ever was to the original one. They took the time to get to know me, to help solve my problem, and I no longer saw them as a faceless company but instead a friendly voice willing to help.

Businesses may not realize this but when they befriend a blogger who loves their products and feels a connection to their company, we can, and we do share. It’s a tricky balance because like all relationships, the give and take must be mutual and bloggers want to be treated with respect as professionals. I will say, however that when I really love a company, and a product, I will talk about it online and off, include links in posts that I write  and in general, recommend it to anyone who will listen. That kind of advertising can’t be bought; rather it’s one that comes only by the genuine relationships you build through social media. There are businesses who do this particularly well, and who I adore working with for that very reason. Social media relationships can lead to business partnerships, opportunities, and PR for companies as well as bloggers which are mutually beneficial. The trick is, I think, reaching outside of ourselves and not thinking only about what we can gain for ourselves through business relationships, but considering the people we are working with and their needs as well. 

When you can nail just the right combination of business and relationships, the rewards are beyond anything you can imagine.

Today’s blog is brought to you by Karen Humphrey. Karen is the author of two very well known Canadian food blogs “Notes from the Cookie Jar” and “Chasing Tomatoes”.

Rays of sun broke through grey clouds as the plane’s wings tipped upon our decent into Toronto, and my heart skipped a beat. After years of reading about conferences and then months of planning my trips to Blissdom Canada, this time it was really happening.

Back in 2010 I was invited to my first blogging and social media conference as a speaker. For me it was shocking, really. I had never expected that my venture into social media would be the introduction to a community of people across the country. At first, I was terrified. What if nobody spoke to me? What if I found myself alone in a corner? It’s easy to be yourself online, in words rather than face to face - you can shut the computer off, you can think and re-word responses, you can carefully calculate what you are going to say. Real life is completely different, and suddenly all these people I had talked to were going to be right there in front of me.

I had gone to Blissdom Canada with no expectations, and there I was, hyperventilating in my hotel room, terrified that I was going to mess up before I took a deep breath and dove in, feet first.

What I found was inspiration from fellow writers, friendships, and a community that I am proud to be part of. Blissdom allows bloggers to teach each other how to hone our craft, support each other, and spend time with each other offline. I can’t even begin to say how valuable it is; there’s something about having met someone personally that solidifies a working relationship with them. There’s also something incredibly inspiring to be with people who actually understand you. They know what it’s like to try to flesh out an article at 1 am, or get your Twitter jokes. You know who you can chat with when you’ve had a bad day, who will encourage you to keep going, and that if you need help, will be there for you. We are all in this together, after all. 

his year, I went back to Blissdom Canada with a wonderful sponsorship from Chicken Farmers of Canada and instead of being terrified, it felt like I was going home to see friends. While I didn’t speak, having the chance to mentor and talk to new bloggers as a Food blogging Tribe leader was an amazing opportunity to give back to the community for the inspiration and support I have received over and over again.

Conferences may be once a year, but the memories and the connections stay with you far beyond the two days you are there. I find that the inspiration and friendships carry me through even the tough times throughout the year when I begin to stumble. Last week, I wandered through a store looking for a gift for a dear friend who is sick, my eyes filling with tears. What do you buy a friend who has cancer?  The strains of Pink’s “Raise Your Glass” from Blissdom’s video began to play, and it was as though the universe was reminding me that things would be okay. 

Keep calm, and carry on. We’ve got your back.

It’s been a busy year for us at CFC and now it’s time for a break so that we can start fresh in the New Year!

We’ll be back with plenty of great blogs and we’ll be keeping you posted with new tidbits of information and contests via Facebook and Twitter.  We’ll also be adding many more scrumptious chicken recipes to our web site so don’t forget to come back and visit us at www.chicken.ca.

WISHING YOU ALL A HAPPY AND SAFE HOLIDAY SEASON!

All kids enjoy eating with their hands, especially when it comes to chicken drumsticks. So this holiday season, why not cook up a big batch of chicken drumsticks that the kids can enjoy for lunch, dinner or for a quick snack? It’ll save you some time to get all your other Christmas preparations in order!

Roasted Chicken Drumsticks and Vegetables with Juniper Berries

These drumsticks are perfect to enjoy over the holiday season. The scent of juniper berries will have your house smelling like Christmas.

Devilish Good Drumsticks

These crispy drumsticks will be a hit with the kids. These would be perfect served with some baked potato fries.

Don’t forget to enjoy a few of these drums before the kids eat them all; you will need the extra energy to finish-up any last minute Christmas shopping.

Enjoy!

It’s Boxing Day and you’re going to need a lot of energy to hit-up all those sales which means you’ll need a big hearty breakfast to keep you going! Eating protein, like eggs and chicken, for breakfast is a great way to fuel-up and keep you feeling satisfied.

If you’ve never tried chicken for breakfast then you’re missing out! It’s not only high in protein but low in fat making it the perfect breakfast meat. So try using chicken instead of your usual breakfast meat, you won’t regret it.

Here are some tasty chicken breakfast recipes to try before you hit the shopping mall.

Chicken and Cheese Breakfast Muffins

If you absolutely can’t wait to hit the shops, then try making these healthy breakfast muffins that can be eaten on the run.

Baked Eggs and Chicken Sausage with Potatoes

This breakfast dish uses delicious chicken sausages which can be purchased at a butcher shop or at your local grocery store. The potatoes in this dish also make it perfect to serve for brunch!

Ground Chicken Hash Patties with Poached Eggs

You’ll more than likely have left over mashed potatoes from Christmas dinner so why not use them up by making these tasty patties?

Happy shopping!

Most of us like to keep our Christmas Eve traditions, but there’s nothing wrong with switching it up a little.  Although we all enjoy a good cookie from time to time, Santa Claus consumes more than his fair share of cookies in one night.  No wonder he’s so jolly! 

So this Christmas Eve, forget the traditional cookies and milk and consider some healthier food options for Santa. You do want him to fit down your chimney after all.

So what are some healthy and easy alternatives?

Fruits such as apples and oranges are a good alternative especially for a sweet tooth like Santa.  Carrots and celery sticks and whole wheat crackers with peanut butter are healthy and nutritious.

But if you want to do something extra special for Santa then these kid-friendly oven-baked chicken nuggets with sweet potato fries will keep Santa’s energy level at a peak. Yes, they are kid-friendly which will be a perfect choice for Santa.  We all know that he’s a big kid at heart.

And of course, don’t forget the reindeer; they need their energy charged for the long trek ahead.

There are countless ways to prepare chicken and it probably won’t come as a surprise that my favourite way is to either grill on the BBQ or roast in the oven.  By seasoning with a little salt, black pepper, and olive oil and/or butter, you can produce a wonderfully crispy golden brown skin. Truth be told, I have often enjoyed how effortless cooking a chicken can really be. You can leave a chicken for hours in a low temperature oven or on a grill’s indirect heat. In addition to rendering fork-tender results, this slow cook method will allow you to spend more time doing family activities or even preparing sides to serve with your roast. 

Be patient because once you get comfortable and familiar with how to best prepare chicken you’ll get really good at understanding the different ways to improve its overall flavour.  For example I’ve prepared a custom recipe for the Chicken Farmers of Canada website that includes placing truffles under the skin.  Adding interesting ingredients such as the one above will help how your chicken turns out.

The versatility of chicken makes for endless possibilities when it comes to creating delicious meals. For example, meat loaf is a timeless classic but an equally appealing and lighter option is a chicken version. See how easy it is to impress your family and friends by making subtle changes to recipes and with a bit of creativity everyday meals will taste better. I will often use a loaf recipe to make my burgers by adjusting the shape and cook time. It’s really that simple.

Most of us can appreciate the ease of the one-pot nature of stews. I usually prep all my vegetables and chicken in the initial phases of cooking then layer my flavour profile by introducing ingredients of a more spirited nature, such as chicken stock and 35 % cream. Allowing your one-pot creation to simmer for a few hours will produce something spectacular and nutritious. Chicken is quite forgiving so I’d recommend experimenting and being as creative as you wish. 

Rob Rainford

While we can’t have all of our friends and family together on Christmas day, we can definitely find time before Christmas to have a celebration with our friends. So why not host a Christmas party this year?

Hosting a Christmas party doesn’t have to consist of a complicated sit down dinner. In fact, appetizers, finger foods and cheese trays are a very popular choice and give people the option to chose a little bit of this and a little bit of that.

Try placing a variety of cheeses on a tray with some fresh grapes, crackers, sliced baguette, a smooth pâté, like this one, and a fig jam. A tray of fresh crudités and dip should also be available.

A big batch of meatballs can easily be prepared in a slow cooker and are also a very popular choice.

Save yourself some time by buying your desserts, like pastries, cookies and squares, at your local grocery store unless you have a traditional family recipe that you want to show off to your guests.

A Christmas potluck party is also a festive way to celebrate the holiday season! Choose a theme for the party, for example, make the theme Christmas Around the World and have everyone bring their family favourite Christmas recipe. Or how about a Christmas Chicken themed party including chicken meatballs, chicken wings and other chicken goodies like the ones in these recipes?

Chili Cranberry Fusion Meatballs in a Slow Cooker

Chicken and Brie Crostini

Mini Walnut Spinach and Chicken Quiches

Chicken Insalata Caprese Party Picks

Chicken and Vegetable Pakoras with Yogurt Mint Chutney

Two Way Wings

Whether you chose to host a cocktail party or a pot luck, be sure to provide a wide variety of beverage options. Water, soda, juice, coffee and tea should be available to guests who don’t drink alcohol or to those who are driving. Of course, any Christmas party will have a variety of alcoholic beverages, including eggnog!

The best advice I can give you is to keep the menu simple, jazz up your house with glitzy Christmas decorations and festive music, and just have a great time!

If you’re anything like me, you’re probably already counting down the days to Christmas and already trying to figure out what to serve for Christmas dinner.

Whether you enjoy turkey, ham or chicken for Christmas dinner, it’s all a matter of personal choice. I like to switch-up my Christmas menu every year and this year, I am definitely going to try Rob Rainford’s Christmas truffle chicken recipe. I’ll be serving it with a traditional French Canadian tourtière, mashed potatoes, delicious stuffing and either a salad or roasted Brussels sprouts with chestnuts.

Is chicken on your Christmas menu this year? If so, check out these awesome roasted chicken recipes. Most of them also come with a great stuffing recipe. Enjoy!

Christmas Truffle Chicken

Christmas Foie Gras Chicken

Roasted Chicken with Cranberry Rice Pilaf

Whole Roasted Chicken with Sage Butter and Maple Walnut Stuffing

Roast Chicken with Brown Lentil and Winter Squash Stuffing

Roast Chicken with Wild Rice Stuffing

Roast Chicken with Outside Stuffing

Weekdays are hectic! Between work, the long commute home and preparing dinner, it is often tempting to stop and pick up fast food on the way home. But if you take a little time to organize yourself for the week ahead, then dinner should be quick and easy to prepare.

Stop at your local grocery store with a list of grocery items that will make getting dinner on the table a cinch! Look for items like:

Prepared salads – these are so handy! Pick your favourite salad and top it with cooked chicken or canned tuna.

Grated cheese – the work has been done for you! All you have to do is open the bag and sprinkle.

Tortilla wraps – these are great for sandwiches and for quesadillas. Here’s a simple recipe for quesadillas that you and your kids will love!

Eggs – a healthy omelet, like this one, is not only good for breakfast but can be enjoyed at dinner. Get creative by using any leftover vegetables you may have handy.

Whole wheat pizza crust – can be topped with your favourite tomato sauce or pesto sauce and then topped with chicken, pepperoni, a few chopped vegetables and some grated cheese.

Rotisserie chicken – Buy one or two depending on how many people you need to feed. They are great served with a healthy salad and the leftovers make great sandwiches. I always stop and buy a rotisserie chicken. The breast meat is great as a topping on a pizza like this one or in my recipe for Chicken Pesto Pizza My Way.

Chicken Pesto Pizza My Way

• 1 diced cooked chicken breast
• 1 store bought pizza shell
• Jarred pesto – enough to cover the entire surface of the pizza shell
• 3 – 4 Sun dried tomatoes packed in oil
• Low-fat grated mozzarella cheese – as little or as much as you like
• 1 tsp. herbes de Provence

1. Remove any excess oil from the sundried tomatoes by pressing them between paper towels, then cut them into this slices.
2. Spread the pesto onto the pizza crust and top with chicken and sundried tomatoes
3. Top with grated cheese and sprinkle with the herbes de Provence.
4. Bake pizza according to the directions on the packaging of the pizza shell.

Done! How easy was that?

If you’re the outdoorsy type, then you probably enjoy exploring the great outdoors all year-round, even on those bone-chilling winter days. There’s something tranquil and soothing about taking a long hike or snow shoeing through a beautiful winter wonderland scene, but there are always dangers when braving the great outdoors including hypothermia and frostbite. The best thing you can do is prepare yourself so here are a few tips.

Bundle up - Make sure to wear the appropriate clothing and always carry a sturdy back pack, that way you can bring extra layers or take off layers in case the temperature rises or drops.

Bring liquids - You lose as much water exercising in the cold so make sure you bring enough water to keep properly hydrated. A large thermos is also a must to keep hot liquids or foods, such as soups and chilis, from getting cold. You should also have some snacks handy, like roasted pumpkin seeds or granola, or why not mix the two together?

Bring a friend - Accidents happen, so if you’re exploring the great outdoors, you should always bring someone with you. You many need more than their shoulder to lean on.

Here are my top www.chicken.ca food picks for a winter wonderland adventure.

Big Batch Chicken Lentil Bean Rice Soup

Here’s a hearty protein-packed soup that you can make ahead of time and freeze in batches. Thaw a serving or two the night before. All you have to do the next day is heat it up and plop it in your thermos!

Chicken Chili Blanco

This chili may be milder than the traditional version but it still bursting with flavour!

Chicken “Faux” Soup

If you like Pho, then you’ll love this much easier-to-make version that will bring you the ultimate comfort and warmth on a cold winter day.

Do you have an outdoor winter activity tip or recipe you’d like to share with us? Please let us know in the comments.

Discussing how to use chicken to substitute for other meats, or to add to vegetarian dishes, etc

Chicken is an easy substitute for any beef, veal or pork recipe. The obvious one is using ground chicken in place of ground beef much like my ultimate Grilled Chicken Calzone recipe. A great start to perfecting seamless substitutions and give you the consistency you are looking for, is to select protein ingredients as they tend to absorb new flavours more easily and in less time. Ground chicken can be used in just about any recipe that calls for ground meat and because it is a lean meat, it’s an easy and obvious answer and often the reason why folks pick chicken over beef or veal.

I’m often asked to demonstrate exactly how to substitute chicken in everyday recipes and this is indeed as simple as it sounds. One of the ways I love to use chicken is with my Bolognese Sauce, a classic Italian dish rich with an embarrassingly flavouful tomato sauce. It was while I was in school that I learned how to cleverly swap out beef for chicken and how in certain dishes it surprisingly makes little difference especially when we’re talking about ground chicken. Next time you’re at the butcher or supermarket, go over to the poultry section and then try ground chicken in your favourite sauce served with your favourite freshly cooked al dente pasta.

It isn’t uncommon to find people using imitation meat to stuff chickens for recipes such as Chicken Ballontine or Galantine rather than using the real thing. Let me give you the skinny on these perceived more difficult dishes to prepare. Simply double up on the chicken quotient and add this to butterflied chicken breasts or a deboned chicken legs and thighs. Another example is preparing Beef Bourguignon, the traditional French stew made popular by Julia Child, with chicken legs and thighs. The reason I’m suggesting this is because dark meat lends itself to longer cooking times with little casualty of drying out. I have also tried this with breast meat but cook for less than half the time.

Braising is a moist cooking method and is a great technique for tenderizing tough secondary cuts of meat. I like to keep my braising liquid light in flavor so I reach for chicken stock whether I’m cooking lamb shanks, pork shoulder or roaster. By using a liquid such as chicken stock and a few flavour builders, you can add moisture and flavor to chicken. Coq au Vin is a perfect example that this method really works.

There are so many options to substitute chicken in recipes. My advice for those looking for new ideas and alternatives is to experiment with combinations and don’t be afraid to be creative. Talk the chicken talk and walk the chicken walk.  Get cooking.

Rob Rainford

It’s that time of year! The office Christmas parties and holiday gatherings are being planned and between you and your spouse, that means a lot of celebrating!

So here’s some advice. Before the celebrations begin, try eating a healthy diet leading up to those days, that way you won’t feel so guilty when you indulge in a cup of eggnog or a chocolate truffle. I’m not saying you should eat healthy now so you can enjoy a whole box of chocolates, or several helpings of eggnog! Everything in MODERATION.

This is also a good time to start and exercise routine. A 20 – 30 minute walk everyday is all you need but if exercise is something you haven’t done in a long time, breaking a walk up into two 15 minute walks per day may be a better option.

Healthy meals are easy to prepare when you have tasty recipe suggestions and here are just a few to help you out.

Skillet Chicken with Balsamic Greens – 330 calories per serving

This dish is packed full of flavour and iron rich greens and raisins. It’s the perfect healthy meal to get you on track!

Easy Chicken Stuffed Peppers – 240 calories per serving

These stuffed peppers are simple to assemble and freeze well so you can enjoy them for lunch or dinner.

Polenta Chicken Bake – 180 calories per serving

This recipe is loaded with healthy vegetables, lean ground chicken and paired with creamy polenta. It may taste like it’s rich but it only contains 180 calories per serving.

Smoked Paprika and Orange Chicken over Wilted Spinach – 340 calories per serving

The smoky and sweet flavour combination in this dish, paired with iron rich spinach make the perfect satisfying meal.

Don’t forget to drink plenty of water, especially while you are exercising and if you feel a snack attack coming on; grab some celery or carrot sticks to keep your appetite in check.

There’s nothing like a big bowl of piping hot chili when the weather is cold. Not only is it easy to make but it is a real comfort food.

Chili freezes well so I always make a big batch of it and freeze the rest in one cup portions that I can bring for lunches or just heat up for dinner. I also like to freeze a few containers of chili that I can use to create other meals with.

By being a little creative, you can throw together a quick dinner for your family on any week night.

Here’s what I do with my leftover chili.

Chili baked potatoes– spoon the chili into a baked potato and top it with a sprinkle of grated old aged cheddar cheese, diced green onions, diced cooked bacon and a dollop of light sour cream.

Chili tacos – use the chili as a taco filling and then add your favourite taco condiments. I like the usual, grated cheese, diced tomatoes and shredded lettuce.

Chili nachos– make sure the chili is either cold or at room temperature for this recipe. Hot chili will make the tortilla chips soggy. Top the chips with chili, diced green peppers, green onions and finish it with a good amount of shredded Tex-Mex cheese, then heat it in the oven at 350 F until the chili has warmed through and the cheese has melted. Serve with light sour cream and guacamole.

Chili sloppy Joes– Spoon a generous amount of chili onto a soft and doughy whole wheat bun. Easy peasy and a real kid pleaser!

Taco salad– top your favourite lettuce with chili, crushed corn chips, diced tomatoes, sliced black olives, guacamole or diced avocado, shredded cheese, shredded carrots and serve with a creamy ranch dressing. The chili should be at room temperature to avoid wilting the lettuce.

Using leftover chili is a real time and money saver so get cooking! Here’s a recipe to get you started.

Do you have a favourite recipe using leftover chilli? If so, please share it with us in the comments.

A crockpot, or slow cooker, is a valuable tool in the kitchen, particularly if you’re a part of a busy household. It cooks your food long and slow, so that you can start it before you leave for work in the morning and dinner will be ready by the end of the day. What could be better than coming home to the aroma of a delicious meal, knowing that all the work’s been done already?

Some recipes are better suited to a crockpot than others. The long simmering time means that the slow cooker is best suited to soups and stews, braised dishes, or long-simmered sauces. Braising is ideal for slow cooker dishes, as it seals in the juices of the meat. Just brown your chicken in a skillet, transfer to your slow cooker with some vegetables and liquid, and let your slow cooker go! You’ll come home to a delicious, flavourful meal. For more tips on braising, check out our video here: http://chicken.ca/cooking-tips/videos/how_to_braise_a_chicken/

Braised chicken works for any chicken stew or curry. All you need to do is switch up your braising liquid, vegetables, and any seasonings, and you can create an endless number of dishes.

If you’ve just made a roast chicken, an easy way to make your own chicken stock is using a slow cooker. Throw in the carcass, some carrot, celery, onion, and herbs, and cover with water. Leave it on overnight and you’ll have a delicious chicken stock you can use at once or freeze for future use. For more tips on slow cooker chicken stock, check out our video here: http://chicken.ca/cooking-tips/videos/slow_comfort/

With that stock, you can easily create a soup. In a clean crockpot, add some onion, carrot, celery and a vegetable of your choice (an in-season vegetable will make a beautiful soup!) Add some shredded chicken and your homemade chicken stock, along with any additional flavourings you like. In a few hours, you’ll have a savoury soup made completely from scratch.

These are just a few of the myriad ways to use your slow cooker. Check out our Slow Cooker Recipe section to see even more possibilities. Listed here are just a few:

http://chicken.ca/recipes/view/velvet-chicken--corn-soup-slow-cooker/

http://chicken.ca/recipes/view/moroccan-style-ground-chicken--couscous-slow-cooker/

http://chicken.ca/recipes/view/cuban-style-chicken-picadillo-with-white-rice-slow-cooker/

http://chicken.ca/recipes/view/chili-cranberry-fusion-meatballs-slow-cooker/

http://chicken.ca/recipes/view/chicken-vegetable-lasagna--slow-cooker/

Often, itʼs all too easy to come home, be uninspired by whatʼs in the fridge, and start looking for the takeout menus. If you donʼt have a meal planned, itʼs difficult to set aside the time to prepare and cook since youʼre already hungry. Meal planning can end the slew of nutritionally void, uninspired convenience-food dinners.

Having a set meal plan can save you money, help you maintain healthy eating habits, and save you time. By having a meal plan, you can more easily stick to a grocery list, without indulging in convenience foods. Knowing whatʼs for dinner will prevent you from ordering takeout or delivery food. By knowing the amount of time you need to cook dinner, itʼs easier to have food on the table by the time you feel hungry.

Coming up with a meal plan is easy, but sticking to one can be difficult at first. Be sure to choose dishes that you enjoy making, that wonʼt make you feel chained to your kitchen. Quick meals with easy-to-find ingredients are great to add to your repertoire, as long as they are tasty. If you are bored by a dish, chances are good that you will pass up your planned meal for other options.

Over-planning can easily lead to boredom in the kitchen. If you plan to eat every meal at home but normally go out twice a week, you may feel constrained. Be sure to factor in one or two “outing” nights into your meal plan. Itʼs important to plan lunches, as well, so that the ingredients for all your meals are available.

Sticking to a meal plan is easy when you plan ahead. Restaurants use mise-en-place, where every ingredient is prepared as needed for a dish and made easily accessible. By following this practice in your own kitchen, mealtime will be a breeze. Try getting your ingredients ready for the week on your day off. Dice some onion, chop some carrots, cook some chicken and steam some rice and have it ready to go in your fridge. All it takes is a quick sauté or reheat for a satisfying meal.

Try to come up with dishes that can do double duty as well. Roasting 2 chickens but setting one aside to add to dishes for the week is easy and budget-friendly. The additional chicken can be made into pot pie, shredded and added to homemade pizza, or tossed into a quick curry.

By planning meals ahead, your kitchen will be an enjoyable place to cook. Relax, browse our recipes for ideas, and plan your next weekʼs meals. Your wallet and your waistline will thank you.

Figuring out healthy after-school snacks can be tough. With all the sugar-laden treats out there, how can you create a healthy snack that will satisfy your kids?

If youʼve got some leftover chicken in the fridge, after-school snacks are a breeze. Making food more fun is as simple as serving food on a stick or food in a bundle. Keep some healthy condiments on hand, such as hummus or tzatziki, and you can easily have healthy and delicious bites to tide kids over until dinner.

Try threading leftover chicken onto a stick. Add a dipping sauce or light salad dressing, and you have an easy, fun snack. To make it even more nutritious, alternate morsels of chicken with coarsely chopped vegetables such as red peppers, tomatoes, or cucumber. Kids have an instant kabob thatʼs fun to eat, and you can relax knowing that their snack is nutritious.

Mini pitas are a fun way to bundle up food. Open up a mini pita pocket and spread one side with tzatziki. Stuff in some shredded chicken, some tomatoes, and even some feta if your kids like it, and fold in the sides to enclose it. Youʼve got a mini sandwich thatʼs a great snack on the go.

The possibilities are endless when it comes to snacking on leftover chicken. Itʼs lean and nutritious, and by keeping snacktime fun, your kids will be healthy snackers every day of the week.

For more ideas, check out our Cooked Chicken recipe category. Itʼs got loads of ideas for how you can use your leftover chicken.

Just because it’s cold out doesn’t mean you can’t use the grill. Sure, you may have to cook things a little longer and keep the lid down, and you may have to stand on the deck with your winter coat on, but when it starts to get dark before you leave work, sometimes a little reminder of summer is what you need at the end of a day.

Here are a few grilled chicken recipes to get you fired up.

Grilled Flattened Chicken with Spicy Roasted Corn

What better way to grill than to go with a whole chicken? You’ll save a lot of time by removing the backbone (spatchcocking) so that everything is in contact with the grill.

Chicken Yakitori with Warm Carrot Salad

Japanese chefs know their way around the grill and yakitori is proof. Serve with a warm carrot salad for a great dinner that cooks quickly on the grill.

Saucy Mozzarella & Chicken Burgers

No discussion of the grill would be complete without a chicken burger. Sure, you can do this one in a pan, but the grill makes it taste that much better.

Do you have a favourite grilled chicken recipe? Is there such a thing as “too cold” to grill? Let us know what you think in the comments!

It seems like only yesterday that words like “hashtag” and “meme” sounded like gibberish. Since we relaunched our site last year, we’ve been hard at work building communities on Facebook and Twitter where we can answer questions, share recipes and learn more about what you’re looking for from us.

Tweeting to yourself is no fun, so if you haven’t already, we want you to join us.

If you’re a Facebook user (and really, who isn’t these days?) you can “Like” us at facebook.com/chickenfarmers. This is where we hold most of our contests and giveaways, so if you’re into that, you’ll definitely want to pop in and say hi.

If you’re a little more adventurous in your social media tools, follow us on Twitter at @chickenfarmers, or join us for a Twitter party with Chef Rob Rainford on Wednesday, November 23 at 8pm EST. You just need to sign up here http://chicken.ca/twitterparty/

and join us to ask questions from Rob or anyone here at Chicken Farmers of Canada.

Finally, be sure to leave us a comment here or on one of our recipes. We read every one, and love to hear from you. So, if you have burning questions about nutrition, cooking or anything chicken-related, we’re here - you just have to ask!

There are lots of ways to enjoy chicken, from whole birds to individually cut pieces, but the hands-down most popular cut in the grocery store is the boneless, skinless chicken breast. It’s not surprising, either. They’re lean, full of protein and easy to prepare in minutes.

So, if you’ve got chicken in your cart, but you’re not sure what to do with it when you get home, here are a few suggestions:

Chicken BLT Salad with Sour Cream Dressing

Who doesn’t love a BLT? This salad is light and flavourful and on the table in no time.

Polenta Chicken Skillet Pizza

Now for something completely different. This polenta dish is an amazing alternative to regular pizza, and is really easy to make.

Preston Street Chicken Sandwich

Everyone loves sandwiches, and we loved this sandwich at our Canada Day event on Parliament Hill a few years ago. This sandwich features a honey-Dijon sauce that makes a tangy addition to the chicken breast.

Lemon Dijon Yogurt Chicken

Delicious doesn’t get much easier than this. A quick, bright marinade makes for a perfect 30-minute dinner.

Lemon Caper Chicken

Breading chicken makes it taste great. Covering it in a lemon caper sauce and serving it with brown rice makes it awesome.

Remember, if you’ve got a few extra minutes, you can always save a couple of dollars by buying bone-in breasts or a whole chicken and de-boning it yourself.

Do you have a favourite Chicken Breast Recipe? Let us know in the comments.

When you’re putting together lunch for your kids, you need easy, convenient and healthy options. However, many schools have nut-free policies or other allergy-related restrictions, which can be limiting to kids who love peanut butter! But, never fear - we’ve got your back.

Since pizza is always a favourite with kids, this meal idea works well for dinner and as leftovers for school lunch the next day. Chicken pizza with gorgonzola (http://chicken.ca/recipes/view/chicken-pizza-with-gorgonzola/) is a healthy and flavourful twist on boring pepperoni and cheese. The strong flavour of the gorgonzola cheese also means you can use less on your pizza, making for a healthier meal!

Another exciting twist on the typical sandwich is the wrap. Warm Greek chicken and vegetable wraps give parents plenty of options for potentially picky kids: http://chicken.ca/recipes/view/warm-greek-chicken-vegetable-wraps/. They are easy and fun

to eat and can be adapted for anyone’s tastes.

For parents of kids on a gluten-free diet, preparing tasty and healthy meals can sometimes be a challenge. This recipe is great for those fast-approaching winter months: http://chicken.ca/recipes/view/thai-style-chicken-rice-soup-gluten-free/free/. As the weather gets colder, a warm and hearty Thai chicken soup that’s also gluten-free is a healthy way to send them off to school.

Do you have a favourite lunchbox go-to? Let us know in the comments.

For more great recipe ideas, check out www.chicken.ca/blog.

By:  Lieutenant Colonel John McCrae

 In Flanders Fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved, and were loved, and now we lie
In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
The torch, be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.

Discussing what Rob feels are the top 10 mistakes people make when using chicken

There are a few essentials one must understand when working with chicken. Most of us understand the characteristics of chicken but there are other factors to consider once you start working with it. I’ve compiled a list of gentle reminders that serve as my Chicken Watch Points Bible or the “No-No’s” when working with this bird.

1. Mixing cutting boards for raw and fresh ingredients can cause cross-contamination.  Always work on a cutting board dedicated to chicken and chicken only.
2. Always cook to a temperature that falls in line with the Canadian Food Inspection Agency (CFIA) guidelines. For proper doneness cook to an internal temperature of 180°F or 82°C.  For an accurate reading keep handy an instant-read meat thermometer.
3. Given that chicken is perishable it should be used within a 24 hours although this could vary depending on how it is stored.  Don’t leave your chicken unrefrigerated for an unnecessary lengths of time and try not to keep longer than 4 days.
4. If it smells a little off or is discoloured it’s best to not use it.  In the restaurant industry we like to say, “When in doubt, throw it out.”
5. Difficulty in judging doneness is particularly challenging when roasting a trussed bird.  What happens typically is the leg meat is undercooked leaving the breast meat overcooked.  To overcome this chicken conundrum cut between the bottom of the breast meat where the thigh intersects exposing it and allowing a more even cook.
6. Although marinating or applying a rub to your chicken can create a bigger flavour profile resist doing so for extended periods of time.  I’d like to recommend capping it at 2 hours although my jerk chicken marinade benefits from a 24 hour soaking yielding tastier results.
7. Keep your bird from a bad burn by using indirect heat with a drip tray underneath. This will also save you loads of time and effort cleaning up your BBQ.   
8. Air dry chicken in the refrigerator when cooking whole and if it doesn’t have a wet or dry marinade.  It will render a better finish coming out of either the oven or off the grill.
9. If you don’t have a meat thermometer here are a few markers to look for that will turn your no-no’s into yes yes’s.  Signs that point to doneness include joints moving freely in their sockets, juices running clear and/or flesh separating from the bone.  When in doubt use the thermometer.
10. Tough old bird won’t give you the same results as a spring chicken.  Try purchasing from reliable shops and/or butchers that are able to tell you the age of the bird.  Don’t misunderstand me; there are wonderful time-honoured recipes for those vintage birds such as one of my favourites, Coq au Vin.

The next time you’re thinking about that chicken recipe that makes you lick your lips; I want you to remember it’s just a short hop from idea to plate.  Take a page from my book and create smart dishes that will make you hungry.

We know that heart disease is the number one killer of Canadians. We also know that it can be prevented and/or effectively treated by maintaining a healthy weight, exercising regularly and eating well. 

One of the stumbling blocks for some people is cholesterol. Scary thought: Most people eat less than half of the recommended amount of fibre, despite that fact that more and more studies reveal that high-fibre diets can lower the risk of coronary disease than low-fibre diets.

What exactly is cholesterol? It is a sticky waxy-like substance that clings to the inside of your arteries. Cholesterol is found in animal products such as meat, egg yolks, dairy products, shrimp and lobster. These products are part of a healthy lifestyle when eaten in moderation.

We also make cholesterol in our liver. We need cholesterol in our bodies for hormone production, cell metabolism and other vital processes, but too much may cause problems.

So, looking for a way to lower your cholesterol? Try adding more fibre to your diet. Soluble fibre decreases your body’s ability to absorb the saturated and trans fats that you consume and dietary cholesterol that your body naturally makes.

Simply start substituting higer-fibre foods where lower-fibre foods would have been. Drink lots of water while you’re doing it, though; you need to keep your bowels working well!

Eat whole grain breads, cereals, pasta and rice; the bran and the germ part of the grain have heart healthy compounds.

Add some soluble fibre to your diet; 10 to 15 grams per day is recommended. Foods such as barley, psyllium and ground flax seeds are all high in soluble fibre. Here are more examples.

• Barley, cooked, 125 mL (8.1 g)
• Prunes, 125 mL (3.9 g)
• Flaxseed, ground, 60 mL (2.3 g)
• Apple, medium = 1.0 g
• Fruits, whole, medium, citrus = 1.1 to 1.9 g
• Pear, medium = 1.0 g
• Banana, medium = 2.7 g
• Squash, 125 mL (1.4 g)
• Corn, 125 mL (1.3 g)
• Broccoli, 125 mL (1.2 g)
• Bread, multigrain = 0.5 to 1.0 g
• Legumes,125 mL (0.5 to 1.4 g) 
• Nuts (about 10) = 1.2 g

Add any grain product containing psyllium fibre, such as bran cereal. It contains 4 grams soluble fibre in 80 mL (1∕3 cup).  Add it to your regular morning breakfast cereal, in yogurt, in low fat, low sugar pudding or simply as a dry snack.

Even if your cholesterol levels are fine, a high-fibre diet is good for you – fibre is your friend.

Check out our high-fibre recipes at http://chicken.ca/recipes/category/high-fibre/

An instant-read thermometer is a fantastic tool to keep in your kitchen. It lets you determine whether your food is cooked properly, and it does so reliably and safely. However, if you are not measuring the temperature properly, you may run into problems when measuring temperature.

You may already know from our cooking time chart that chicken pieces need to be cooked to an internal temperature of 165º F (74º C), and whole chicken needs to be cooked to an internal temperature of 185º F (85º C). However, if you are not measuring the temperature properly, you may run into undercooked chicken. Be sure that you measure temperature in the thickest part of the meat, as it will take the longest to cook. Make sure that the temperature probe is partially inserted int the meat - if the probe goes through a chicken breast to touch the pan, the temperature may read higher than it actually is. Similarly, when measuring the internal temperature of a whole bird, make sure to insert the probe properly. There will be steam in the chicken’s cavity, which can disrupt the temperature reading. Check out our video here to see how to properly measure the temperature of a whole chicken.

If you doubt the accuracy of your thermometer, pierce the chicken with a fork. If it is fully cooked, juices will run clear. You can test the accuracy of your thermometer by simply boiling a pot of water and taking the boiling water’s temperature. If it reads anything other than 212º F (100º C), it may be time to invest in a new thermometer.

Once your chicken reaches the correct internal temperature, it will need to rest before being cut. Remove the chicken from the heat and set on a cutting board or other surface. Tent the chicken with aluminum foil to keep it from cooling too much as it rests. Let the meat rest for 5 to 20 minutes before cutting into it. The larger the piece of meat, the longer it will need to rest. This resting time lets all the flavourful juices redistribute. If you cut into the chicken without letting it rest, the juices will run all over the cutting board, leaching moisture and flavour from the chicken. After resting, cut into the chicken and serve. Properly cooked chicken will show uniform texture and be no longer pink inside.

These techniques will let you cook perfect chicken, every time, without overcooking or drying out. A thermometer is a vital tool to have at your disposal, letting you hone your kitchen skills to become a better cook.

Want to know why you should be eating more chicken? Take a look at these chicken nutrition facts!

• A 100g serving of chicken breast contains 33% of your recommended daily intake of Vitamin B6. 
• A 100g serving of chicken breast contains 86% of your recommended daily intake of niacin. 
• Although chicken skin adds to the fat content it does contain protein, phosphorous, iron, calcium and Vitamin A. 
• About two thirds of the fat in chicken is in the skin. Make a healthier choice by cooking with it on but taking it off before serving. 
• Barbecuing, broiling or roasting chicken allows the fat to drip off making chicken an even healthier choice! 
• Chicken is high in protein, niacin, Vitamin B6, Selenium, and Phosphorus. 
• White chicken meat is lower in fat than dark meat. 
• Chicken is easy to digest. 
• Chicken is lower in saturated fats than salmon. 
• Skinless chicken breast has less fat content than sirloin steak, pot roast, hamburger, beef tenderloin, pork chops, and ham. 
• Chicken thighs and legs contain more iron than breast meat. 
• Chicken, whole grain breads, whole fruits and vegetables, and nuts have a low Glycemic index level. 
• Chicken thighs and legs contain more iron than breast meat. A 100 gram serving of chicken breast contains 7% of the recommended daily intake of iron while a chicken leg contains 10%.

Well, where do you start when you have been asked to write about something you have been enjoying for most of your life?  Naturally, you start at the beginning.   My family immigrated to Canada in 1970 when I was four years old.  Food memories didn’t really start for me until the mid-70’s, and when they did I distinctly remember smelling and then tasting Jerk Chicken.  As a Jamaican native, chicken is something you’ll eat almost every week of your life.

Chicken is a staple in most homes across Canada.  I’ve witnessed the ingenious ways people cook with chicken.  From Fricassee to Jerk to Cordon Bleu, chicken is incredibly versatile.  Mature chickens generally can grow from 2-5 kgs easily feeding a family of four.  I like the fact that there are two distinct types of meat in one bird; the breast is the white meat and the dark meat comes from the legs and thighs.  For best results roast chicken with its skin on and use simple seasonings such as salt and pepper.  It is so delicious, full of flavour and an ideal way to eat healthy.  If you want to be more adventurous, butterfly the breast and stuff it with sundried tomatoes and a bloomy rind cheese such as Brie. The traditional time honoured classic is Chicken Cordon Bleu filled with ham and Emmental cheese.  Dark meat tends to be easier to cook with despite being an underrated cut and often not the first option.  I’m a big fan of using dark meat for JerkChicken.  It tastes great especially when you try it with my special jerk marinade.

When I began working professionally in a kitchen I was expected to hone my culinary skills with poultry preparation.  This may seem like a fairly benign action to take but not in the traditional culinary world.  I started cooking in the 1990s and to become a serious professional chef it was expected to learn the classics like Coq Au Vin (which of course I did).  That being said I also made time to fiddle with recipes from my childhood and yes that did include attempts at KFC (Kentucky Fried Chicken).  My grandmother was a force to be reckoned with setting some pretty high standards and fortunately her influence helped me along.  Every chance I had I would experiment and would test on my fellow chef friends.  Believe me when I say this, I made some great friends with that fried chicken. 

It was in 1988 when I fell for another part of the chicken - the wings.  There aren’t many people who wouldn’t devour 20-30 of those bad boys (I know many people who also wouldn't necessarily admit to that).  I would often find myself frequenting this relatively well-known hot spot for wings in mid-town Toronto.  I even took my wife there on one of our first dates (don’t tell her this but it was a bit of a test; if she didn’t like wings we weren’t going to get married).  Well, maybe that was a bit of a stretch, but needless to say she enjoyed them as much as I did and I’m happy to say we’re going into our 14^th year of marriage.  This just goes to show you that from gastronomic Haute Cuisine to casual pub dining to a Sunday family dinner, chicken is a staple and is something that will be on menus as long as Canadian farmers and farms continue to raise them.

Outside of wings and fried chicken, my wife and girls absolutely love whole roasted chicken, especially on chilly Fall or winter Sundays.  My favourite stuffing includes a mirepoix (mixture of onions, carrots and celery), half a head of garlic and lemon rub; the skin rubbed with a little olive oil, and sprinkled with kosher salt, black pepper, rosemary and thyme;  and roasted in a 350°F ( 177°C) oven.  My girls adore roasted potatoes and asparagus to accompany Dad’s chicken.  It’s quick and easy and we get to do that thing we love most: bonding as a family over Sunday dinner.   And that, like chicken, is a wonderful thing.

Most of us are familiar with the urban legend that has plagued KFC over the years about the chicken with six wings 9 legs, no feathers, no beak and enormous breasts, so genetically modified that they can hardly walk. The variations on this theme are seemingly endless.

This so-called Frankenchicken started as a random email simply titled, Boycott KFC.

Some of the emails claim that these findings were a result of a study conducted by the University of New Hampshire. Under those circumstances, why wouldn't you believe it? The university reacted by publishing a rebuttal on its website. Colette Janson-Sand, Associate Professor of Nutrition at the University of New Hampshire, said that her department fielded a flock of phone calls about the "chicken that isn't chicken" rumour – a few of which she described as "hysterical."

Besides the fact that these genetic modifications are beyond the scope of modern science, if you start to question the claims in the email, you'll begin to see how preposterous it really is. The email claims that KFC is not really chicken at all but a "genetically manipulated organism" that is so unlike a chicken that the government has forbidden KFC to use chicken in their name – hence the name change from Kentucky Fried Chicken to KFC in 1991.

The reality is that KFC – like any other chicken restaurant in Canada – does not raise its own chickens. Farmers do – not mad scientists, but farmers. And those farmers raise normal sized, two legged, two winged, fully beaked, no hormone added, fully feathered chickens.

And KFC changed its name because in 1990, the Commonwealth of Kentucky in the United States was so debt-ridden that it decided to trademark the name ‘Kentucky’, so that anyone using the word in a name would have to pay licensing fees. KFC refused, as did a number of other companies, like the Kentucky Derby.

Nobody knows why these rumours start and why they hold true for so long. Maybe they serve the purpose of keeping consumers on their toes and making sure we do our job properly, by raising healthy chickens in good conditions.

Sources:

http://www.snopes.com/horrors/food/kfc.asp http://www.snopes.com/lost/kfc.asp

http://urbanlegends.about.com/od/fooddrink/a/kfc_chicken.htm

Grilling in the Fall and Winter?  You bet!

Guess who’s coming to chicken for a while? Rob Rainford, Food Network celebrity, chef and cooking instructor with a world-renowned reputation, has joined with Chicken Farmers of Canada (CFC) to share his cooking secrets, thoughts, insights and some new flavours for the meat that he loves working with the most.

Over the next few months on www.chicken.ca, Chef Rainford will create 10 tasty new chicken recipes, write sensational chicken blogs, and participate in a series of interviews that will give chicken lovers across the country a glimpse into the man behind the “Q”.

Throughout the rest of this year, Chef Rainford will be featuring recipes like Peri-Peri Chicken and BBQ Chicken Calzones; he’ll also be adding extra-special seasonal recipes, too, like Christmas Truffle Chicken, New Year’s Foie Gras Chicken and Scary Chicken Cordon Bleu Fingers for Halloween.

With his natural charisma, Chef Rainford’s over 20 years of experience with grilling, teaching and working as a television personality have shown Canadians and people around the world to create dishes with flair and to add their own, unique twists to traditional dishes.

We can’t wait to show you what it’s all about!

Stay tuned!

About Rob Rainford:

Who knows where talent comes from? Is it nature or nurture, innate or learned? For Rob Rainford it just feels as though he was Born 2 Grill™. He has always loved cooking and the mysteries that unravel when working with various foods and cultural themes; his one consistent theme has always been his love of the grill and his passion for BBQ.

Rob Rainford is a Canadian chef with a world renowned reputation. Born in Saint Andrew Parish, Jamaica November 30, 1966, he moved to Canada with his family when he was three. Rainford enrolled in culinary school at George Brown College in 1994 and after completing his formal training, began his professional career.

After hosting Licence to Grill seen on Food Network Canada, Discovery Home in the U.S., Asian Food Channel across Asia and now in syndication, Rainford has spent the last two years quietly perfecting his signature style The Rainford Method and is now preparing to unveil his new brand to the world.

With a new television show in the works and cookbook Born 2 Grill™ being released across North America in spring 2012 the future looks bright for this talented Chef. “I have a lot of exciting projects lined up for 2012 which I am working on right now…it’s all moving along very well,” says Rainford.

Don’t be mistaken by Rainford’s success. Even though he’s seen on television around the world on Licence to Grill and has cooked in some of the finest establishments, he feels that as a chef he’s “always on a perpetual learning curve”, and is humbled by the talent around him. Now an instructor at his Alma Mater George Brown College, he is sharing his knowledge as a world class Chef with the chefs of tomorrow, Rainford is beginning to hit his stride and is very thankful for the opportunity to continually explore the mystery that is food.

Sorry I haven’t written lately.  Between life at work chasing deadlines, and life at home chasing an uber-tall, uber-fast 2 year old, this summer has FLOWN by and suddenly, it’s Fall and I haven’t written a single blog about my bouncing baby little terror.

So, here’s what you need to know to catch up:  He’s two – he’s over 3.5 feet tall and weighs about 35 pounds.  He’s smart, he’s starting to talk and he’s FAST.  He never sits down for long, and has his own page of apps on our iPad that he knows how to use better than I do.

And can he eat! We stopped the breastfeeding (a mutual decision) at about 22 months – pretty good, considering how challenging it was at the beginning!  Every so often, he likes to be fed, but mostly, he likes to try to jab his fork into whatever is on his plate – hysterical when it comes to cereal, less so if your hand gets too close to the plate.  We’ve given up on the dull, rounded-tip forks for little guys, and moved to small salad forks for big ones.  The fussiness comes and goes, too.  We can generally get him to eat anything – and we know he eats TONS at daycare, where our provider makes him wonderful, nutritious meals, with a taste of every continent, it seems.

But sometimes, he likes to revert to old staples.  Who doesn’t like comfort food?  Among his favourites are grilled cheese, and macaroni and cheese. So, the challenge comes in balancing the keeping of his favourites, adding more protein, pulling back on the cheese a little and ensuring a wider range of foods.

Here’s what I’ve been doing on the chicken front:

• Adding cubed chicken and tomatoes to the macaroni and cheese
• Adding chicken and broccoli to the grilled cheese sandwich
• Making a cheesy dip for dunking slices of chicken and cooked carrots
• Making homemade pizza – with rainbow colours (veggies, shhh!)
• Serving grilled chicken with sweet potato fries

The great thing about chicken is that it can be included in almost any dish to make it just a little more healthy – to round out the food groups. Now that I’m not puree-ing anything anymore, it’s so much easier to just use my imagination and ensure that he’s getting the right amounts of the right foods.

I got my reward last night.  We were super late getting home, so we opted to stop at the grocery store and pick up a rotisserie chicken.  I got home and all I had were some ‘oven-bake’ french fries and grape tomatoes. I drained the chicken and popped it into the oven to cook off some of the excessive moisture, while I shoved some fries into the toaster oven and sliced up some tomatoes (he’s still young enough to warrant slicing them).  He ate all his chicken, left some fries and asked for more tomatoes.

During the meal, a friend came over, fast food in hand (there was gravy, lots and lots of gravy) and tried to tempt my little man away from his dinner.  Little Prince took one taste, spit it out (on said friend’s plate, no less) and went back to his own meal.

Nice…

While I like heating up leftovers for dinner or enjoying them for lunch the next day, I also like to add them into pita bread, Greek wraps or any other bread I’m in the mood for. I don’t like to limit a good sandwich to the usual lunch meat from the deli, although I do enjoy a good ham and Swiss cheese sandwich from time to time.

I also feel good knowing that I’m not throwing out any leftovers. Here are some great ways to enjoy leftovers in a sandwich and if you have a large family, why not double up these recipes and pack up lunches for everyone!

Mediterranean Shish Kebab with Grainy Mustard Aioli Sauce

Remove the chicken from the skewers and stuff them in whole wheat pita pockets with any of the leftover vegetables. If you prefer, add your own favourite vegetables like lettuce, tomato, onions and cucumber and some of the leftover aioli sauce or mayonnaise.

Meatloaf Makeover with Chipotle Ketchup

Enjoy a slice of this leftover meatloaf served between two slices of toasted whole grain bread. Make a unique sauce by adding a little mayonnaise to the chipotle ketchup and top it all off with your choice of vegetables. I would use alfalfa sprouts, tomatoes and some cheddar cheese. Yum!

Village Greek Salad with Chicken

Here’s a recipe that is perfect served in a Greek pita the next day. It really doesn’t need more than that but if you want to kick it up a notch, try adding some tzatziki.

Curried Chicken Salad with Peaches

This is such a great recipe that is bursting with flavour. Serve it in a pita the next day just the way it is!

Most Canadians eat chicken at least once a week, but what do you REALLY know about chicken?  Here are a few things that might surprise you.

They’re secretly dinosaurs.

Like most birds, chickens share a great deal of DNA with their thunder lizard ancestors, however, according to a July 2010 story in the Times & Transcript, recent DNA analysis shows that T-Rex and chickens are such extremely close cousins biologically that “science has no choice but to acknowledge that birds are, in reality, dinosaurs, not just critters evolved from them.” In fact, these genetic ties are so strong that one scientist (who was also the prime science advisor for the movie Jurassic Park) is currently working to get funding to create a brand new dinosaur, starting from a chicken embryo, that he has dubbed a “chickenosaurus.”

They came before the egg.

Sorry, Eggs.  British scientists, who evidently have far too much time on their hands, used a supercomputer and over 5 million core hours of computer simulations to answer the question.  Studying the proteins only found within a chicken’s ovaries and its effect on creating the hard shell of an egg overnight, they determined that only a chicken could produce a chicken egg, and therefore, it had to have come first.

There are hundreds of breeds of chicken.

In North America, there are only a few breeds raised for food, and a few raised for eggs, but across the world there are hundreds of breeds – some that look very much like the iconic chicken we all know, and some that look like vultures, some that are different colours, and even one called a Silkie, that has dark skin and looks oddly like a poodle.  Then again, chickens probably think humans all look the same, too.

Chickens are omnivores

It’s true that chickens raised in Canada are entirely grain-fed, but it’s also true that while they love their veggies, chickens are meat-eaters as well.  In fact, without proper protein in their diet, chickens will look to supplement their diet wherever they can – even if it means attacking one another.  On the farm, chickens get their protein from their feed either in the form of grain or bone meal, while also snacking on the occasional bug wherever they can find it.

Canadian chickens are not raised with hormones.

Hopefully, if there were any facts here that you already knew, this was the one.  Sadly, this is a question that we still find ourselves answering, even though feeding, injecting or otherwise administering hormones to chickens has been illegal in Canada since the 60s.  So, if you see a label on chicken that reads “Hormone Free,” it doesn’t mean that the others are not.  All chicken in Canada has been raised without added hormones.

OTTAWA - In observing World Food Day, the Canadian Federation of Agriculture (CFA) stresses the importance of the National Food Strategy in optimizing our food system to meet food supply requirements - at home and abroad - and encourages continued industry-government collaboration in this regard.  

Are you hosting a Halloween party this year? If so, you’ll want to read this blog!

Well folks, it’s that time of year again!  The nights are getting longer and the air is cool and crisp leaving us all in a little bit of a funk knowing that the cold weather is on its way.  But with the cooler weather also comes one of the best days of the year, Halloween!  Although Halloween is really a time for kids to dress up and go trick or treating, many adults like to take advantage of this day to host or attend Halloween costume parties.  I mean really, what’s more fun than seeing your friends and family dressed up in costume? I love costume parties, especially the themed ones such as the worst 80’s costume or dress up as your favourite 1950’s movie star.  Whatever the theme is, if you are hosting a party then you will need to feed your guests.  So here are some ideas on how to use some of the great recipes from our website and give them a Halloween twist, simply by changing their names to something SPOOKY!

1. Witchy Wings – using the Orange and Pecan Hot Wings recipe – these are great because they can be cooked in batches and kept warm in the oven.
2. Ghostly Eyeballs – using the Creamy Swedish-style Meatballs recipe – this recipe is made using a crock pot.  Keep a few shot glasses filled with toothpicks near the crock pot, that way your guests can plop some meatballs on a plate and use the toothpicks to eat them!
3. Mummified Chicken – using the Salad Rolls recipe – if any of your guests are watching their waist lines, they will truly enjoy this healthy low-carb recipe.
4. Monster Sludge – using the Hot Spinach & Chicken Dip (Slow Cooker) recipe - this dip can be served with raw vegetables of your choice, pita wedges, corn chips, sliced baguette and crackers.  It’s really up to you!

These are just a few ideas but now that I’ve got your creative juices flowing, you may want to think up some spooky names for some of your favourite hors d’oeuvres.  Have fun!

When the weather starts to get cold, there’s something very heart warming about a hot chicken pie. These delicious chicken pierecipes are the perfect way to use up those chicken leftovers.

Chilean Chicken Pie with Sweet Corn Crust

This tasty chicken pie has a simple corn topping and includes interesting flavours from the capers, cinnamon, cilantro, cumin and raisins. Leftover cooked chicken is used but you can also cook fresh chicken breast or thighs for this dish.

Chicken Pot Pie

This simple chicken pot pie is chock full of vegetables and freezes well so why not make a few?

Chicken Pot Pie II

This recipe takes a French twist by using cream, leeks, Dijon mustard, mushrooms and white wine and is covered with a golden puff pastry making it the ultimate comfort food.

Chicken Wild Rice Mushroom Phyllo Pie

This healthy chicken pot pie is a must try! The combination of wild rice, mushrooms and kale topped with a flaky phyllo crust give this recipe a unique twist.

Check out our recipes at www.chicken.ca for more ideas on how to use up those chicken leftovers.

\While most people cringe at the thought of eating chicken livers, they are actually pretty tasty and also extremely nutritious. It’s all in the way they are prepared.

Chicken livers are high in protein and potassium and contain plenty of vitamins A, C, B6 and B12.  They also contain minerals like copper, manganese, niacin, zinc and their iron content is very high, making them ideal for preventing anemia.

It doesn’t end there. Chicken livers also contain CoQ10 which is important for cardiovascular function and they are one of the best known sources of folic acid.

Have I convinced you to give them another try?  In this how-to video, we show you how to make a chicken liver pâté that is so tasty it will hopefully convert you.

This year, hubby and I will be spending Thanksgiving together; just the two of us.  While I enjoy the big family turkey meal, mashed potatoes and all the other fixings, it’s just too much for two people.  I only have so much room in my freezer and there are just so many leftovers two people can eat, so this year, I’m preparing a roast chicken.

I love the idea of a roast chicken because I know there’ll be just enough leftovers to make hot chicken sandwiches for dinner the following day!

Here are some great recipes for roast chicken that you can also find on our web site.  I’ll be making the roast chicken with brown lentil and winter squash stuffing but all of these recipes look amazing.  It was a tough choice!

Roast Chicken with Outside Stuffing – The sweet combination of apples, sweet potatoes, brown sugar, cinnamon and ginger make this the perfect Fall recipe, especially for Thanksgiving!

Whole Roasted Chicken with Sage Butter and Maple Walnut Stuffing – Who needs air freshener?  Just rub down a whole chicken with sage butter and stick it in the over.  The addition of walnuts to the stuffing gives it a nice crunchy texture.

Roast Chicken with Wild Rice Stuffing – This recipe may use simple ingredients but don’t be fooled, it is loaded with flavour.  The wild rice stuffing keeps this dish healthy and delicious.

Roasted Chicken with Cranberry Rice Pilaf – this herb butter roasted chicken packs a punch of flavour.  By adding brandy to the stuffing, this dish becomes the perfect cold weather comfort meal.

Here’s giving thanks to our Canadian chicken farmers!

Wishing you all a very happy Thanksgiving!

Hockey season has started and in my house that means two things, hungry guys and beer! It also means a phone call to the local pizza joint which is fine once in a while but it can get a little expensive so I’d rather prepare some munchies for everyone.  I like to vary things, so on one night I’ll make nachos and on another night I’ll cook up a big batch of chicken wings or chilli. 

So far, the guys have been more than happy with any food I’ve prepared, especially because it is served with ice cold beer.

During our last hockey night get together, I prepared a nacho dip using ground chicken.  None of them could tell that it was “healthy”, they just gobbled it up as I watched them do so with a smile on my face.

The recipe is super simple to make as you’ll see in this how-to video.

Next hockey game, I’m serving two different chicken dishes. These almond crusted chicken fingers with sweet potato plum sauce and these maple wings for the guys (how Canadian is that?) with a vegetable tray.  Let’s not forget the beer!

Last week I attended the ShesConnected Conference at the Sheraton Centre Hotel.  Actually, CFC was one of the sponsors of the event and I was there as a representative.

There are conferences catering specifically to top digital women and bloggers.  There are also others that address the needs of both brands and agencies. The ShesConnected Conference is a hybrid of the two, with the intention of bringing brands and digital women together, with the intent of seeing what they can learn from each other.

As sponsors, CFC was involved in a great deal of pre-event promotion, helping women find out more and more about chicken and how it can be a great choice for their families.  During the event, we were featured in the exhibition hall, where we were going to get to meet over 200 digital women and find out how CFC can build relationships and find new ways to get our messages across.

I flew to Toronto on Wednesday afternoon and called it an early night.  Thursday morning, I was up with the birds to get our booth set up and to make sure everything was ready to go before the event.  While setting up, I had the opportunity to meet some of the other sponsors who are also stepping it up by using social media as a way to reach out to people.

The morning started a little slowly but by early afternoon the room was buzzing.  I had an opportunity to meet most of the participants and ask them about their blogs and websites.  Among the participants were mommy bloggers, food bloggers, make up and beauty trend followers and women who blog about important social and personal issues. There was a powerful energy in the room.

Social media continues to bring people together; it’s all about sharing information.  At this conference, it was about women inspiring other women through their stories, good or bad, or sharing the latest fashions, trends and recipes.

Social media was once used as a primary means of helping people stay in touch with family and friends, the trends for brands are quickly rising.  Recent surveys have shown that women are now using social media at a growing rate to follow trends and ideas, find ways to manage their homes and learn about products.  Over 80% of Canadian women have made purchases and choices based on recommendations made by a blog.  This, of course, creates a so-called “halo effect”, because the influence of these blogs, tweets and Facebook posts moves well beyond the original document.

Panel discussions were held throughout the conference.  One of the most popular sessions was with keynote speaker Elisa Camhort Page, co-founder of Blogher, the world’s largest online community of women who blog.  Elisa spoke about what brands want from bloggers and digital women.  The day continued with other topics, including:

• Product Reviews vs. Blog Tours vs. Brand Ambassador Programs
• Social Media Rock Stars: Veteran, New and Rising Stars
• What Brands Want From Digital Women
• What is a Blogger Worth?
• Rate Cards, Guidelines, and Disclosure
• The 10 Rules of the Road, Putting it All Together

The feedback CFC received about its website, Facebook page and Twitter posts was amazing; people were really supportive of our growing online presence, giving us all kinds of, kudos, tips and advice– we had a chance to really connect with these top digital women and learn more about the kinds of information they want from us.  It also gave us a chance to answer all kinds of questions about chicken and chicken farming. 

We really valued the chance to attend this event and we look forward to keeping our online presence growing!