We try to keep up with as many Canadian food bloggers as we can, and these are just a few of the great posts we came across this month.  Enjoy!

Buffalo Chicken Salad - Closet Cooking

Buffalo wings are a few of our favourite things, but sometimes you have to show a little restraint.  But spicy buffalo chicken and blue cheese dressing in a healthy green salad?  That’s an idea our waistlines can get behind.

Tarragon Chicken With Peas and Carrots - Kalofagas

This tarragon chicken dish has the makings of a quick, simple and healthy meal, plus Peter from Kalofagas gives us an excellent take on the joy of couples cooking – we couldn’t agree more.

Getting Poetic with Chicken - Tasting Toronto

From our recipe award winners, Tasting Toronto held a little contest of their own to celebrate.  Is there any greater muse than chicken?

If you have a Canadian food blog, or know of one that we should be reading, let us know about it in the comments!

Food is a universal language, as Pepy Nasution of The Art and Science of Food proves on her blog. Originally hailing from Indonesia her posts routinely make our mouths water. We talked to Pepy about why the art and science of food fascinates her so much. The food you feature on your blog is primarily Indonesian. Living in Canada, do you find it hard to adapt traditional recipes to local available products, or can you stay fairly authentic with what is available to you? No, I don’t find it’s hard. I’m trying my best to be authentic as I’m trying to get the exact ingredients. Your blog is called "The Art and Science of Food." Do you feel that cooking is more art or science? Cooking is a combination between both. I can’t see it as one or the other. How did you learn to cook? I learned to cook when I moved out of my parents’ house. I went to university that was a bit far from home - about the distance of Winnipeg to Calgary. I knew it was easy and cheap to get food ready to eat at warungs/hawkers (street food sellers), but I realized the food wasn’t healthy enough, (too much MSG) so I tried my best to cook. My mom had a catering business beside her full time job at that time. So, I used to help her but never tried to learn. Then, when I moved to Canada, I recognized that my tastes hadn’t changed. I still craved Indonesian food sometimes. Besides Indonesian, what is your favourite style or ethnicity of cooking? This is a tough question for a foodie like me. I like Chinese (the real Chinese), Vietnamese, Thai, and Caribbean because they are similar to Indonesian taste. I like Japanese because of the fish and seafood used. I like Korean because of the spiciness from chili. I like Mediterranean food as well. What ingredient could you not live without? Any kind of chili pepper. Every month, we feature a Canadian food blogger in our blogger spotlight series. If you have a favourite Canadian blogger that you’d like to see interviewed, leave us a comment and let us know!

This simple soup is a perfect dish for those days when you just need a quick pick-me-up. Classic comfort ingredients get an extra kick with fresh ground nutmeg and Worcestershire sauce. Add in your favorite egg noodles and you’ve got a hearty soup that’s perfect on its own as a meal. Lean ground chicken meatballs are sure to be a favorite and can also be used as a substitute for traditional meatballs in other recipes as a healthy alternative. Do you have a go-to recipe for chicken soup? Share it in our comments section! Dutch-Style Chicken Meatball Soup

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/

This week we're featuring a recipe that is bursting with the sweet and tangy flavours of fresh mangos and hot red chili peppers. Boneless chicken breasts are paired with fresh cilantro, minced ginger, sweet red peppers, garlic and tangy sesame oil in this Thai-inspired dish. Sweet chili sauce and some crunchy cashew nuts make this dish the perfect fusion of complementary flavours. But don't let the list of ingredients deter you, this stir-fry can be whipped up in a matter of minutes, and the prep is well worth it. Have a favorite Thai stir-fry recipe that you'd like to share? Post a comment in our comments section and tell us all about it! Mango Tango Chicken with Jasmine Rice

There are many ways of enhancing the flavour of a whole roasted chicken, and a favourite of ours is brining.  Brining keeps chicken incredibly moist while adding an excellent flavour.  It’s a bit more labour intensive than a simple spice rub, but it’s worth the effort for special occasions. Brining is basically soaking meat in a salt water solution, but the flavour doesn’t stop at just salt.  You can add all kinds of aromatics such as juniper berries, garlic, thyme and pepper to the solution to impart a different flavour.  There are no rules – just use flavours that go together well. When you’re making the salt solution, aim for approximately 30g of salt per litre of water.   That equates to about 5 teaspoons of table salt, but if you’re using a coarser salt such as kosher or sea salt, the conversion won’t be quite the same.  In a case like this, you’re better off using a scale if you have one. Bring the liquid to a simmer and stir to dissolve the salt.  Turn off the heat and let the ingredients steep for about 30 minutes.  Then, cool the liquid in the fridge or with an ice bath before brining the chicken.  It’s very important that the water be cold before brining to avoid helping to develop bacteria. The rule of thumb is to let a chicken brine for approximately one hour per pound of meat, though you may want to lengthen or shorten that time depending on the strength of your salt solution or the level of salt you want to achieve. Once the chicken is brined, remove it from the solution, rinse off the excess salt, and pat it completely dry, inside and out, with a paper towel.  This step is important because it prevents the chicken from steaming in the oven, which results in an unpleasant taste and texture. Have you tried your hand at brining?  Share your thoughts in the comments!

Chicken isn't just for dinner! Try out these great breakfast muffins and you'll start thinking about other great ways to use your leftover cooked chicken for those morning meals. There's nothing like a hit of protein to get you going bright and early, and these muffins are really quick to make.  Make them ahead of time, and just toss them in the microwave for a quick reheat. This dish is the perfect way to use up those ingredients that you've got on hand in the fridge.  Add any leftover fresh veggies you have in your fridge for that personal touch - you really can't go wrong! These muffins are also portable, so they’re easy to eat as you head out the door on those busy mornings! Do you have a favorite breakfast recipe that's quick and easy? Leave a comment in our comments section and tell us all about it! Chicken and Cheese Breakfast Muffins

Roasted chicken is the quintessential comfort food, plus it’s inexpensive, delicious, and easy to make.  While roasting a whole bird can be intimidating at first, it just takes a few simple tips to make sure your roast chicken is crispy and delicious on the outside, while staying moist and flavourful inside. The first consideration is the size of chicken you want to roast.  For 2 – 4 people, you’ll want about a 4 – 5 pound chicken, often referred to as a fryer.  For a larger group, you can opt for a larger roaster chicken. The first thing you want to make sure is that the chicken is dry when it goes into the oven.  Too much water can cause the chicken to steam in the oven, which changes the texture of the meat, and loses a lot of the natural flavour.  To do this, pat the chicken dry both inside and out with a paper towel. The second step is to cover the skin with a fat to ensure it crisps to a lovely golden brown.  You can choose either oil or butter depending on your tastes – either will ensure that the skin retains the maximum flavour.  For special occasions, or if you just want to show off, you can use a compound butter, which is a butter mixed with an herb or spice to alter the flavour.  At this point, you can also use a spice rub to kick the flavour into overdrive, but that’s another post altogether. Once the skin is properly treated, you’ll want to season it with a little salt and pepper.  Then, if you like, you can place various aromatics, such as herbs and garlic in the cavity to impart their flavour to the meat.  This is completely up to your taste and imagination, but a favourite of ours is a few sprigs of rosemary and about 20 cloves of garlic.  Don’t worry about chopping anything here – it’s all coming out at the end. The next part is simple.  Just place the chicken in a good quality open roasting pan breast side up on the middle rack of an oven preheated to 400 degrees F.   After 30 minutes, rotate the pan to ensure that the breast is evenly browned, but be sure to work quickly, as leaving the oven door open can rapidly reduce the heat, and result in a longer cooking time and a dryer chicken. Cook for another 15 – 30 minutes and test the chicken with an instant-read thermometer to ensure doneness.  The thermometer should read 165 degrees at the thickest part of the thigh, and the juices should run clear.  If the juices are still slightly pink, return to the oven until done. Once your chicken is done, let it rest on a rack tented with a vented piece of foil for 10 – 15 minutes to let the juices set up before carving.  Carve the chicken any way you like, and you’ll have a great low-fuss meal for the whole family that will feel like a special occasion, but without all the work.

Have you been searching for the perfect way to surprise your Mom on Mother’s Day?  Well look no further because today I’m offering up some great ideas that will make your Mom feel extra loved on her special day! Idea #1 Brunch Mother’s Day is all about giving your Mom a break, so why not start by making her a healthy and colourful homemade brunch?  After all, it’s something she’s done for you more than once.  These Chicken and Cheese Breakfast Muffins are perfect served with fresh strawberries, sliced kiwis and oranges and make a simple, healthy and delicious brunch! Oh, and don’t forget the flowers! Idea #2 Clean the House If you want to give your Mom the full Mother’s Day treatment, then send her to her favourite spa for the day!  She’ll be ever so surprised and feel truly appreciated when she comes home to a clean house! Now remember, these are just ideas but if I were you, I’d go with the whole package.  After all, it’s all about celebrating Mom!

Here’s a healthy alternative to the traditional meat and tomato lasagna. Quick and easy to make, many of the ingredients for this dish are mostly likely to be already on hand in your kitchen! Featuring boneless, skinless chicken breast paired with fresh asparagus, this dish will sure to have your family asking for seconds, which isn’t a problem, since asparagus is rich in folic acid, vitamin A, B vitamins and vitamin C and also is a great source of calcium and fiber. We recommend trying out a Riesling, Pinto Grigio or Chardonnay in the sauce, and what’s left in the bottle makes a great accompaniment to the meal.  Remember, when you’re cooking with wine, never use wine in a recipe that you wouldn’t drink. Do you have a favourite asparagus recipe? Tell us all about it in our comments section! Chicken and Asparagus Lasagna

We often make reference to letting a piece of meat “rest” once it’s finished cooking.  At its simplest, resting simply means letting a piece of meat sit before cutting into it.  Any chef will tell you it’s one of the most important steps in cooking meat, but why is it necessary? When cooking meat, the muscle fibres of the meat contract, forcing out liquid from the spaces between.  As the meat cools, the muscle fibres relax and reabsorb the juices within the meat.  Cutting into meat directly out of the oven essentially spills these juices onto a cutting board, taking with it a great deal of the flavour and moisture of the meat. Secondly, letting meat rest evens out the doneness of the meat as it continues to cook slightly, resulting in a more even temperature. The best way to let meat rest is to place it on a rack or place in a warm (but not hot) place, with a tented piece of vented foil placed over top of it to keep it warm while letting the steam escape.   For a small piece of meat, 5 – 10 minutes is often sufficient, whereas a larger cut like a roast chicken should rest for at least 10 – 15 minutes.