We’re always on the lookout for mouth-watering recipes, and here are some we’ve been eyeing on other blogs that we just had to share!

We love Brooke’s never-fail Prosciutto & Fig Crostini over on Take it and Like it. They’re incredibly quick and easy to make and look absolutely delicious! We also love how they can even result in marriage proposals! Nothing beats sharing the love through food.

• Prosciutto & Fig Crostini

Over at Guilty Kitchen, Elizabeth shares her cherished secret recipe for a classic roast chicken. The juicy chicken looks delicious with the colourful veggies. She also gives us some great information about root vegetables - we finally know the difference between yams and sweet potatoes!

• Perfect Every Time Roasted Chicken and Root Vegetables

Danielle’s “Ultimate Mac N Cheese” over on Diva Q definitely has our mouths watering. This classic comfort food is the perfect side dish or great as main course on its own!

• My Ultimate Mac N Cheese a great BBQ side dish.

There’s nothing more beautiful that a delicate dessert, and we’re loving Suzie’s Raspberry Blossoms over at Suzie the Foodie. Elegant and intricate, these beauties aren’t as difficult to make as you would think! Check out the recipe and try it yourself!

• Raspberry Blossoms

You just can't go wrong with fresh ingredients. A quick and easy salad like this one really showcases how fresh herbs can transform a dish. Multi-task and you can have a healthy, warm meal in about 15 minutes! While the pasta is cooking, put your chicken breasts on the grill, then start chopping up your herbs and tomatoes. And don't be shy! Get creative with your herbs and throw in some extra vegetables for colour and added nutrients. This dish also does double-duty, great on its own, or serve the leftovers with some salad greens for tomorrow's lunch! What's your go-to salad recipe? Share your favorite salad in our comments section! http://www.chicken.ca/DefaultSite/index.aspx?ArticleID=2733&lang=en-CA

I know you’ve all been anxiously waiting to hear what nifty kitchen gadgets I have for you today!  So without further ado, here they are! Silicone Finger Tongs I wouldn’t usually suggest putting your hands into a hot pan, but with these silicone finger tongs, you can do just that!  The unique design of these tongs, allow you to pick up your hot food right out of the pan.  They are also heat resistant up to 500°F (260°C) and dishwasher safe.   So if your usual cooking tongs just aren’t cutting it, then you’ll definitely want to try these out. Herb chopper I love the idea of this herb chopper!  First of all, you don’t need to use a cutting board because it comes with its own handy chopping surface that can easily be washed once you’re done.  As an added convenient bonus, the chopper fits right into the chopping surface for easy storage! Digital recipe reader Here’s a handy gadget that allows you to store up to 2500 of your tried and true recipes. Because of its light weight, you can bring it with you just about anywhere.  In fact, why not bring it with you when you’re grocery shopping?  Among many of the great features of this recipe reader are the built in timer, measurement converter and a list of ingredient substitutions.  I’m putting this one on my Birthday wish list! Well, I hope you’ve enjoyed my second series of kitchen gadget finds.  Stay tuned for more!

Freezing chicken is a great time and money saver, but if you’re using chicken from the freezer, you’ll need to plan ahead and leave yourself plenty of time to defrost safely. There are three methods for safe defrosting – in the refrigerator, in cold water or in the microwave.  Never defrost your chicken at room temperature in the kitchen sink or on your counter! The long thaw The easiest method of defrosting is in the fridge overnight, but for smaller cuts of chicken you can get away with putting your frozen meat in the fridge in the morning if you want it defrosted by dinner.  It’s also perfectly fine to keep the frozen meat in its original packaging while defrosting, but just take care to put it on a separate plate so that no juices drip onto the other foods in your fridge. Once thawed, the meat can keep in the fridge for 1-2 days, again, remembering to keep the meat covered so that other foods are protected. Take a look at our storing and thawing guide for some more information. The cold water method If you weren’t able to plan ahead, a quicker method of defrosting the cold water method.  Using a bowl in the sink, submerge the chicken in cold water so that it is completely immersed.  It‘s important to keep the water cold, to prevent bacterial growth, so check on the process every half hour and change the water as need be. Go Nuclear The fastest method of defrosting is in the microwave, but it can also be the most uneven. The time it takes to defrost depends on the microwave, but many have a built-in defrost mode.  If you don’t, start defrosting in two-minute increments on a medium power setting. In either case, make sure all the packaging is removed before starting, and place the chicken on a microwave-safe dish to catch any juices. You don’t want parts of the chicken to cook while it’s defrosting, so be patient and check frequently! Finally, when defrosting, remember to always wash your hands, and clean any surfaces or kitchen tools that have come in contact with the raw meat.

Chicken with mushrooms is a classic paring, and this recipe features mushrooms you may not be familiar with - Porcini. These mushrooms have a distinct, "meaty" flavour - the perfect complement to the chicken in this hearty dish. Chicken thighs are perfect to use in recipes like this - ones that require extended cooking times. The thighs stay tender and moist.  This tetrazzini is a crowd pleaser and you'll be sure to have plenty of leftovers to enjoy for lunch the next day! Have other favorite dishes that feature the star pairing of chicken and mushrooms? Leave a comment and tell us all about it! http://www.chicken.ca/DefaultSite/index.aspx?ArticleID=3366&lang=en-CA

Each month, we get to know another Canadian food blogger and post our interview with them here.  This month, we talked to a man with a passion for a particular food that is near and dear to our hearts – the chicken wing.  Known simply as the Wing King, his blog, Lord of the Wings , would impress any wing connoisseur. When did you start blogging and why? I've always had a passion for chicken wings, and when I first went to University I wanted to create a chicken wing website with reviews and information to help me keep track of restaurants and products, but didn't have the technical skills.  Around 2005, I had a digital camera, I was introduced to Blogspot and finally I had an accessible technology to post my reviews, recipes and news all related to wings and food in general. It was mainly for my own reference, but the sub-culture of chicken wings has certainly blossomed in the last few years as more and more people seem to be interested in where I go and what I eat. Do you read other food blogs?  Who are some of your "blogging mentors?" I do - and it's hard to narrow them down to just a few. My interest in food blogs is generally around comfort food and things that either I would like to make or eat. I follow The Pioneer Woman and her down home country cooking, Hot Sauce Daily for news on hot sauces, and Nibble Me This for his BBQ and other dishes. They all blend food and humour, which I think is a great combination. What makes a perfect chicken wing? Chicken wings are a very personal thing, and people get very passionate about what they think makes a wing perfect. For me, the perfect wing is big, meaty and fresh.  It has a crispy skin from a flour dusting, then deep fried. The wings are wet with a sauce that is cayenne pepper based with a lot of flavour, and enough heat that makes my mouth burn, my brow sweat, and my eyes tear up. Heaven. What's the spiciest wing you've ever eaten? I've gone to many restaurants that claim to have super hot wings, but only one has stopped me from finishing their wings: Duff's Famous Wings in Toronto (originally from Amherst NY). Their Armageddon wings come with a flashing light and siren, and I just couldn't finish them. I have gone on their Wall of Pain for eating 40 of their second hottest sauce, Death Wings, though. Is the title of Wing King an elected position, or did you depose the previous monarch? No, no election. I took the crown in a bloodless coup, proclaiming myself Wing King, The Lord of the Wings. We lost a lot of good chickens that day. The Wing King blogs at http://lordofthewings.blogspot.com/.

What are your plans for Valentine’s Day?  Well, if you’re not sure how to spend the evening with that special someone, then why not enjoy a romantic homemade dinner, accompanied by a movie.  Here are a few suggestions to get you started.

• My first pick is for the chocolate lover!  This delicious recipe for Coffee and Cocoa Grilled Chicken is the perfect complement to the movie Chocolat. Of course, you’ll want to share a box of chocolates for desert!
• If you enjoy sharing a good laugh with your sweetie, you will love the romantic comedy, My Big Fat Greek Wedding.  This movie will be a pleasure to watch while you enjoy this Roasted Mediterranean Chicken with Olives and Herbs.
• My third pick is Cocktail.  This movie will start you on a romantic tropical adventure and end the evening with a cocktail in the big city!  This recipe for Island Barbecue Chicken will be perfect served with your favourite cocktail!
• My last choice is for the hopeless romantic, so I had to go with Titanic!  For dinner, try this recipe for Chicken with Shrimp and Brie.  A simple yet elegant recipe, which includes a touch of the ocean!

Happy Valentine’s Day!

Sushi isn't difficult to make at home - and this recipe proves it! Simple and elegant, our chicken nori rolls are a great way to introduce sushi to anyone who's a bit scared of the raw fish versions. Be sure to have a bowl of water handy as you handle the sticky sushi rice to minimize the mess. If you don't have a bamboo mat on hand - feel free to make a hand-roll with the nori instead. Also, if you can't find sushi rice at your local grocer, any short-grained rice makes a good substitute. Also, don't be afraid to experiment with the vegetables you add. Let your artistic side shine by choosing veggies with vibrant colours. Be careful not to overstuff the rolls, instead aiming for pieces that are the perfect bite-size. Have you made variations on sushi? Tell us your story in the comments section! http://www.chicken.ca/DefaultSite/index.aspx?ArticleID=1094&lang=en-CA

One thing you learn from watching the Olympics is this: if you’re competing at that level, you probably have an… interesting diet.  Michael Phelps’ 10,000 calorie diet (link: http://www.cnn.com/2008/HEALTH/diet.fitness/08/14/olympic.diet/index.html) was the talk of the 2008 games, and even the subject of a Saturday Night Live sketch. Finding out what the power lifters eat as part of their regimen is probably one of my favourite parts of watching the Olympics! It’s not something you’d often think about, but one of the most difficult logistical elements of hosting a Winter Games is ensuring that these high-performance athletes have enough food.  During the 2008 Olympic Games, Beijing's Olympic village had to serve 33,000 diners, comprised of high performance athletes, trainers, visitors and coaches, which equated to over 4000 litres of cooking oil and three tons of rice each day.  The U.S. Olympic team alone went through over 25,000 pounds of chicken – all of which was sent over from their home country. So how much chicken will be served at Vancouver's upcoming games?  It’s hard to say, but to feed the 25,000 volunteers, 6700 athletes, 20,000 media reps and hundreds of thousands of cheering fans, we’re going to need a lot.  Will we have enough?  Don’t worry.  This is what we’ve been training for.

Roasted chicken is one of those classic comfort foods that everyone enjoys - and making one at home isn't as difficult as you may think. Here are our top three tips that take the intimidation out of roasting a bird at home. 1. Don't be afraid to season! Salt and pepper are you best friends, but don't forget the array of herbs and spices available to you. You can season your chicken by rubbing the skin with some oil or butter, or even place some right in the cavity. Try slipping some thyme sprigs right under the skin of the bird, or draping a few slices of thick-cut bacon over the chicken for even more flavour. 2. Keep the breast side down. This will allow the breast meat to really absorb all those wonderful juices and avoid drying. Flip the bird about halfway to distribute the juices evenly throughout, and to make sure that the breast meat doesn't stew and overcook. You can also place lemon wedges in the cavity while cooking to increase the moisture content. 3. Give it a rest! Don't be tempted to carve right into your bird just as you've pulled it out of the oven. Letting the chicken rest helps keep in all those juices that are essential in keeping the meat moist. After a few minutes, give it one last flip so the bird is breast side down. Let it rest for at least 10 minutes to prevent the juices from pouring out onto your cutting board when you carve it. Once you carve the chicken, it will be perfectly juicy and tender!

Nancy Guppy has been a registered dietitian for over 25 years.  She works as a food and nutrition consultant and is an avid recipe developer.  She operates a cooking studio in Northeastern Ontario.   You can visit her on the web at www.chapmanslanding.com.   She also blogs at www.chapmanslanding.blogspot.com and www.goaskmygourmetmom.blogspot.com

I have read about brining chicken but I had never done it as I was scared off by all the salt!  I played around a bit and came up with a much lower salt version that would do well on the barbecue.  I was nicely surprised as the chicken is moist and delicious with a subtle coffee taste enhanced by the Cajun Seasoning.  Read on! The purpose of brining is to add flavour and moisture to the meat.  It helps prevent chicken from drying out while cooking so you get nice juicy meat.  A brine is usually a mix of water with sugar and salt with some seasonings.  Brining is most commonly done on whole chickens and turkeys and it is best for bone-in chicken.  You can quick brine boneless chicken but make sure you don’t leave it in the brine too long.  In fact don’t brine any chicken too long as this can cause texture changes in the meat protein strands and they may become tough.   I chose smaller bone-in pieces like drumsticks as they are faster to brine.

Brining Times: Whole chicken – 12 hours – 24 hours Bone in pieces – 3 to 4 hours Boneless pieces – 2 hour maximum

Seasonings often added to brines include dried herbs and spices, beer, fruit juices, soy sauce, Worcestershire sauce, minced ginger or garlic, honey, maple syrup etc.  There are all kinds of combinations that can be added to boost the flavour. I used a Fair Trade, organic Sumatra coffee and some organic dark brown sugar with sea salt, Dijon mustard and cumin powder for this brine.  I usually have leftover coffee so this seemed a good use for it! Cajun, Coffee and Demerara Brined Chicken Thighs Serves: 6-8 people By: Nancy Guppy Ingredients: 3 ½ lb (1.5 kg) Chicken Thighs or drums, skinless, bone-in (about 14 drums or 8 thighs) 6 cups (1.5 L) Coffee, strong 3 Tbsp (45 mL) Sea salt ½ cup (125 mL) Sugar, brown, dark/demerara 1 Tbsp (15 mL) Dijon mustard 1 tsp (5 mL) Cumin powder 1 Tbsp (15 mL) Cajun seasoning blend Preparation: 1. Whisk together the strong coffee, sea salt, dark brown demerara sugar, Dijon mustard and cumin powder.  Bring to a boil.  Cool down and place in refrigerator to chill further.  The brine needs to be 4 ‘C (40’F) and preferably less before adding the chicken.   It is a good idea to make the brine the day before you will use it and refrigerate overnight so it is good and cold. 2. Remove skin from drumsticks and submerge in brine.  To remove skin from drums hold by end of leg and pull back skin and pull off.  Place in refrigerator and marinate 3 to 4 hours.  If you use bone-less chicken don’t brine longer than 2 hours. 3. Drain pieces and season with your favourite grill spice.  I used Cajun Seasoning (quick recipe below) but you could also try others like Garlic Herb or Jerk.  Grill on medium high heat for approximately 25 minutes per side or until meat reaches internal temperature of 165’F (74’C).  The photo below shows the brined chicken thighs seasoned with Cajun spice as a grill rub.  I am getting ready to take them off  the  que on this cold Canadian winter evening! CAJUN SEASONING This salt free seasoning blend is one of my favourites.  I shake it on chicken and shrimp, home-fries, baked potatoes and corn on the cob.  Use it in your rice to season it as it cooks.  I am sure you will find many new uses for this handy seasoning blend.   The photo below shows some of the herbs and spices used in the seasoning.  The Cajun blend is in the middle.* Cajun Seasoning Makes: a generous cup/250 ml seasoning Ingredients: 2 Tbsp (30 mL) Onion powder 2 Tbsp (30 mL) Garlic powder 2 Tbsp (30 mL) Oregano, dry 2 Tbsp (30 mL) Basil, dry 1 Tbsp( 15 mL) Dried mustard 1 tsp (5 mL) Cumin powder 1 Tbsp (15 mL) Cajun seasoning blend Preparation: Blend all spices and herbs together.  Store in an air-tight container in the freezer.

Since we've started blogging, we've been very lucky to meet a lot of the food bloggers that we read regularly.  Our first event in Toronto helped us put faces to the URLs of some of our favourite bloggers, and introduced us to some new sites as well.  Last night's Ottawa Food Blogger event was no different. Ron Eade of the Ottawa Citizen was on hand to talk about food writing and how blogging impacts how we eat, and ultimately, how food is marketed.  After that, Urban Element's Chef Candice Butler gave a demonstration on how to make chicken pate. Erna Ference, a member of CFC’s Board of Directors and a chicken farmer in Alberta, introduced Ron and had the opportunity throughout the evening to talk to many of the bloggers about blogging and also about chicken farming in Canada. To top it off the wonderful staff at Urban Element also prepared some very tasty bites for everyone to sample including a miniature chicken pot pie with a creamy mashed potato top and a chicken dumpling in a beautiful peanut sauce. Photo Credit: Rachelle Eats Food In our conversations with some of the attendees, we heard that though they had read most of each others' blogs, many of them had never met before.  We were very glad to be able to bring a great group of people so passionate about food together, and hope we can do it again. Thanks to Ron Eade, the Urban Element, and of course, to everyone who attended.  And, if you're looking to beef up your feed reader with some tasty Ottawa blogs, the list is below: whiskblog after the harvest eva's food world ottawa food foodie prints nourish the bacon bible all things edible simply fresh a peek inside the fishbowl sorry, i'm weird urban hippy sticky fingers daily dinner eaten up daingean's Food Blog definitely not martha eva's food world spoonsie slurp and burp the gouda life rachelle eats food

Nancy Guppy has been a registered dietitian for over 25 years.  She works as a food and nutrition consultant and operates a cooking studio in Northeastern Ontario.  Nancy also does countless recipes for Chicken Farmers of Canada. You can visit her on the web at www.chapmanslanding.com.   She also blogs at www.chapmanslanding.blogspot.com and www.goaskmygourmetmom.blogspot.com

Roasting a chicken is much easier than preparing most chicken recipes and the leftovers make easy, great meals.  Here I show you how to make a simple roast chicken at home that is better than the deli roasted chicken at the grocery store.  Team it up with some roasted oven potatoes and winter vegetables like beets, carrots and squash for a heartwarming meal.  Or make you meal more Mediterranean and pair it up with a green salad and a pasta with sauce. If your group can easily eat an entire chicken in one setting then roast two chickens at the same time.  You will have the makings of three, if not four, weekday meals.  Use leftovers for sandwiches, wraps, salads, soups and easy supper meals. Quick Chicken Paprikash, Chicken Pesto Pizza and a Quinoa Corn Chowder comes to mind! I like to tuck in aromatic vegetables like onion and garlic and some fresh or dried herbs into the cavity before I pop the bird in the oven.   Here I am using my fresh garden sage with Ontario garlic, sea salt, black pepper, sweet paprika and some juicy fresh lemons.  I dried a lot of my summer sage in my dehydrator for use over the winter.  I have listed all the quantities together a little further down. Simple Sage, Garlic and Lemon Roast Chicken Ingredients: 3 lb (1.35 kg) roasting chicken 1 whole head of garlic 3 lemons 15 sage leaves 1 tsp (5 mL) olive oil ¼ tsp (1.25 mL) sea salt ¼ tsp (1.25 mL) black pepper, freshly ground ½ tsp (2.5 mL) paprika, sweet or smoked 2 Tbsp (30 mL) maple syrup Preparation: 1. Preheat oven to 375°F (190°C). Remove giblets and neck from the cavity of the chicken.  You can discard or freeze to use later when you make your next batch of soup. 2. Wash 15 fresh sage leaves and set on kitchen towel to air dry.  Add 3 sage leaves to the cavity of bird. 3. Use a whole head of garlic.  Add a large clove of garlic to cavity and cut 4 cloves of garlic into thin slivers. You can smash them with the side of the blade of a large knife to make it easier to peel away skin. Mince the last  cloves of garlic and set aside as they will be sprinkled over top of chicken before roasting. 4. Cut first lemon in half lengthwise and slice thinly into half moon slices.  Cut second lemon in half horizontally and add both halves to cavity of the bird.  The lemon in the cavity steams and helps keep the chicken tender and juicy. Juice the other lemon and set aside. 5. Use your fingers to carefully loosen skin from top of chicken breasts on both sides and at both ends. Carefully stuff in a slice of lemon, sliver of garlic and a fresh sage leaf across top being careful not to pierce skin –Keep going until you are out of space!  You can stuff the extras into the cavity. 6. Use your hands to coat chicken breast and legs with olive oil. Season with sea salt, freshly ground black pepper and sweet paprika. Mince garlic and sprinkle over top of chicken. You can truss the legs if you wish but this is not necessary. 7. Roast for one hour at 375°F (190°C). Drain off fat and discard. Pour fresh lemon juice over chicken followed by maple syrup and roast another 20 minutes or until meat thermometer inserted in thigh registers 185°F (85°C).  Take the chicken out when done, and let rest for 10 minutes before slicing. More Meals - Slow Cooker Chicken Stock I usually put the chicken carcass in the slow cooker to make stock right after we finish eating.  You can also put the crock in the fridge overnight and then place the cold crock in the slow cooker before you leave for work.  If you don't want to make soup within a day of eating the chicken you can wrap it all up in a bag and freeze.  There are many great recipes on the website detailing how to make chicken stock and a large variety of soups. Before I make stock I take the best meat off the bone and set it aside for our sandwiches, wraps or quesadillas for the next day.  My two kids and I can get 3 meals out of one good size chicken.. the  original dinner, sandwiches or wraps and a good homemade soup. I cover the carcass with 2-3 liters of cold water.  I also add 1/2 tsp ground turmeric for a yellow colour and 2 Tbsp of vinegar.  The vinegar is an old Mennonite trick that helps to take calcium and flavour out of the bones.  I leave the stock on low setting in the slow cooker for 8-16 hours.  I then strain it and freeze whatever I don’t need right away in smaller batches.  I usually keep my stock simple so I can use it for a wide variety of soups, sauces and entrees. It’s so easy to make homemade soup. All you need is a good stock, herbs and vegetables and a bit of salt. From the low sodium stock I made a warming East meets West fusion chicken noodle soup.  My simple recipe is below.  I find that lemon pairs well with chicken soup.  I balance it out with a bit of honey if I find it a bit sour.  My kids like to add a few dashes of light tamari (Japanese style soy sauce) to their bowl so I have included this too. If you aren’t fond of peas, turnips, or celery in your soup feel free to substitute.  You need an equivalent of 3 cups (750 ml). East meets West fusion chicken noodle soup Ingredients: 2 quarts (2 L) Chicken broth, home-made 2 cups (500 mL) Roasted chicken, chopped 1 cup (250 mL) Onion, finely minced 3 Garlic cloves, finely minced ½ tsp (2.5 mL) Chile pepper, red, hot, flakes 1 tsp (5 mL) Basil, dried 1 cup (250 mL) Peas, green, frozen 1 cup (250 mL) Turnip or rutabaga, cut into small chunk 1 cup (250 mL) Celery, sliced 1 cup (250 mL) Egg noodles, fine 1 tsp (5 mL) Lemon peel or zest, fine 2 Tbsp (30 mL) Lemon juice 2 Tbsp (30 mL) Soy sauce, low sodium (e.g., Lite Tamari) ½ cup (125 mL) Fresh parsley, minced 1 tsp (5 mL) Honey (to taste) Preparation: 1. Heat stock in soup pot.  Add chopped chicken, minced onion, garlic, chile pepper flakes, basil, peas, turnip and celery.  You can substitute 1 Tbsp fresh Thai basil for the dried if you have it.  Cover and bring to a boil. 2. Stir in egg noodles and simmer a few minutes until el dente (just tender).  Add lemon peel, fresh lemon juice, low sodium soy sauce, minced parsley and honey.  Taste and adjust seasoning.  Serve garnished with a sprig of fresh parsley and/or lemon wedge if you wish.

The Super Bowl is this Sunday, February 7 and if you find yourself scratching your head over what to do for the big game, we've got a great idea - chili party! With bitter cold temperatures outside, a piping hot bowl of chili is the perfect comfort food. In addition, hosting a chili party means minimal effort for the host! You can do most, if not all, of the work before your guests even arrive. Our chicken chili is a quick and easy recipe to try if you're new to chili. In less than 40 minutes you can have a bubbling pot ready. The chicken is a great alternative in your chili because you cut the fat without sacrificing the flavour. Set up tons of toppings so your guests can personalize their own bowls. Favorite garnishes include some chopped green onions, bacon pieces, assorted peppers (from the mild to the very hot) and of course, an array of grated cheeses are a must. You can also put out some tortilla chips for anyone who wants some makeshift chili nachos. You can even take it a step further and make hot dogs available should anyone feel inspired to make a chilidog. Try oven-baking potatoes brushed with olive oil for chili-cheese fries! Chili is one of those truly versatile and delicious dishes, and perfect for your no-fuss kickoff Super Bowl party. Do you have a great go-to recipe for chili? What do you plan on doing for the big game? Leave us a comment and let us know - we'd love to hear from you!