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!