This quick and easy warm chicken salad is perfect for a light dinner, and also leaves plenty of leftovers for tomorrow's lunch. Prepare it in advance and warm up the chicken just before serving to add that extra special touch. The tomatoes, cucumbers and peppers give a great, fresh crunchiness and a hit of bright and beautiful colours. Featuring a light and tangy dressing of olive oil, balsamic and cider vinegars, this salad is great on its own - but you can also try in your favorite sandwich or wrap, giving you something to look forward to at lunchtime. Do you have a favourite chicken salad recipe that's great for dinner AND lunch time? Leave a comment in our comments section and tell us all about it! http://www.chicken.ca/DefaultSite/index.aspx?ArticleID=3709&lang=en-CA

Hello my fellow kitchen gadget junkies.  I think you’ll all be happy with the cool kitchen gadgets I’ve dug up for you this month.  I think you’ll especially enjoy the second item on this list, but you’ll have to keep reading to find out what it is! Indoor / Outdoor Grill This indoor / outdoor electric grill is a great idea, especially for us Canadians.  It can be used outdoors on its pedestal or simply place it on your countertop during those cold winter months.  The grill top is sloped to draw fats into and easy to clean tray, which also means that you can enjoy a healthy, low-fat grilled meal all year round.  I’ll toast to that! Healthy Deep Fryer Let’s face it we all want to be a little healthier.  So, if you like your fried foods but are watching your waist line then you’ll love this healthier version of a deep fryer.  It uses only one spoonful of oil per 1 Kg of food and if you need some cooking inspiration, this fryer also comes with a handy recipe book. As an added bonus, most of the parts are dishwasher safe so cleaning up is a breeze! Measure Magnet This measure magnet is a must have for any busy cook.  By simply placing this stainless steel magnet on your fridge you’ll save yourself leafing through cookbooks or searching the web for conversion charts.  You’ll have quick and easy access to standard cooking conversions.  Yet another item to add to my birthday wish list! Do you have a favourite kitchen gadget?  Let us know in the comments!

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 always love hearing about what to do with leftovers, and Ruth's recipe of the perfect frittata over at Once Upon a Feast is right up our alley.  Having a bit of leftover pasta in the fridge is fairly common for us, and this recipe is a great way to reinvent last night's dinner! Toss in any veggies you already have on hand and you've got an easy meal ready in no time. Leftover Pasta + Eggs = A Perfect Frittata Amy over on the National Nosh shares a nutritious comfort food favorite - Spaghetti and meatballs! This crowd pleaser is great for the kids and the adults featuring lean ground chicken meatballs- a healthy alternative to the regular kind. Quick and easy to make, this recipe is a home-cooked favourite. Spaghetti and chicken meatballs Peter over at Kalofagas.ca, tells us all about Tandoori chicken - a favorite in Indian cuisine. With a little bit of background on tandoori along with his own personal recipe, you can capture the authenticity of this traditional dish in your own home. Tandoori Chicken We love fancy desserts serving as the perfect ending to very special meals and this recipe for Ladyfinger Pudding with Crème Anglaise, really hits the mark. Shari over on Whisk Blog, shares her recipe for Pudding Diplomate, Crème Anglaise, telling us how we can make this classic English dessert for our special occasions. Pudding Diplomate, Crème Anglaise (Ladyfinger Pudding with Crème Anglaise)

We’re smack dab in the middle of rebuilding our entire website from scratch, and we want to know how we can make our site better for you.  We’ve put together a quick, ten-question survey to find out from you, our loyal readers, what we should provide you in the new chicken.ca. It should only take about five minutes, and your responses will help to guide the development of the site, and provide you with the information you want in the way you want. To take the survey just use this link, and on behalf of everyone at CFC, thank you very much for taking the time.

Kids are often finicky eaters, but have no fear! Our oven-baked chicken nuggets are the perfect alternative to the fast-food drive thru. Don't think you have to sacrifice taste by giving your deep fryer a rest, the coating for these nuggets are bursting with flavour. Fresh Romano cheese and oregano will serve as welcome changes to regular chicken nuggets. Feel free to add in your own favorite herbs for that extra touch, and sweet potatoes are a great alternative to regular potatoes, as they offer a sweetness and texture that can’t be beat. Have other healthy alternatives to fast food that your family loves? Share your recipes in our comments section! http://www.chicken.ca/DefaultSite/index.aspx?ArticleID=2989&lang=en-CA

With today’s busy lifestyle, it can be hard to find the time to cook for ourselves and our families.  Between work, chores and other daily activities, we’re sometimes forced to sacrifice nutrition for speed.  But healthy and nutritious homemade meals can be quick and easy to make with the help of just a few ingredients. Check out these healthy chicken recipes that require minimal effort and don’t compromise on flavour! Ground Chicken and Salsa Sloppy Joes http://www.chicken.ca/DefaultSite/index.aspx?ArticleID=3720&lang=en-CA Kid-Friendly Oven Baked Chicken Nuggets & Sweet Potato Fries http://www.chicken.ca/DefaultSite/index.aspx?ArticleID=2989&lang=en-CA Quick Honey Mustard Chicken & Vegetables http://www.chicken.ca/DefaultSite/index.aspx?ArticleID=2913&lang=en-CA Here are a few quick tips on reducing preparation time in the kitchen:

1. Find your favourite quick recipes and keep your pantry stocked with the items needed for your favourite meals.  Make sure to replace them before they run out.
2. Plan ahead – Prepare you meals in batches and freeze the extra ingredients for an even quicker meal on those really busy nights!
3. Clean your dishes as you go to allow you some time to relax later.

If you attend a food event in Ottawa, there are two faces you’re bound to see, if they’re not blocked by their camera – that’s Don and Jenn of FoodiePrints.  We met this culinary couple at our Ottawa Food Blogger meetup , and wanted to learn a bit more about them to share with you. When did you first start writing about food, and what made you decide to start a blog? Don: I started the blog in December 2006 because I needed a way to share a biscotti recipe with colleagues.  I made a batch for a directorate-wide Christmas pot luck one year.  It was such a hit developers from several teams, several managers, and a director tracked down who made the biscotti.  After I forwarded the fifth e-mail, I decided to create a blog to share recipes. You take a lot of photos of restaurants and events you go to.  Has a restaurant owner ever asked you not to photograph their food? Jenn: Though we have never had anyone ask us not to take pictures, we have received some funny looks.  We do ask permission and restaurant owners are often more than happy to allow us to take pictures.  In fact, at one particular restaurant, the waiter encouraged us to take as many pictures as we wanted and told us it would make the kitchen very happy. Has blogging about food changed the way you cook, eat or experience food? Don: foodiePrints is meant to be two things, a cook's notebook and a place to encourage discussion about all things food.  It is however, Ottawa-centric, as we want to encourage others to see our city as a great food destination. Has blogging changed the way we cook? To some extent yes.  We find contributing posts to the blogosphere has us breaking down dishes and methods. Documenting how we make something forces us to put more thought, especially forethought, into cooking. Jenn: I do have to admit though, I am horrible at documenting the dishes that I make.  I grew up learning to cook by watching my mother and grandparents.  I cook purely by instinct and taste.  I eyeball the amount of spices and liquids needed for each dish.  Since we began blogging, I make an effort to measure some things, but still find it challenging. Don: Has blogging changed the way we eat or experience food?  Participating in the blogosphere is two-way.  We have learned so much from other bloggers about what we eat, where food comes from, and what others think about food.  Do we blog about everything we eat?  No.  The camera doesn't come with us to every restaurant. Do you cook at home regularly? Jenn: Yes, we do.  In fact, Don feels strongly that food bloggers should cook or, at least, spend time in the kitchen with someone who cooks.  By learning basic culinary skills one will have a better appreciation of the preparation, skill, and effort chefs and their cooks put into making a dish.  For me, cooking is my creative outlet.  I love cooking for my friends and family, especially for Don.  I enjoy making my own interpretations of foods I grew up eating and attempting new dishes, everything from scratch. If you could only eat one food for the rest of your life, what would it be? Jenn: OK, this is an easy one for me to answer.  Rice!  It's my staple food.  Rice noodles, steamed rice, sticky rice, that all counts as one food! Right?  Now this is one cruel question for Don... Don: Asking a food blogger to pick one food is somewhat difficult.  We write about the many splendours of flavour and texture that come from many dishes.  If I could only eat one food for the rest of my life, it would be potatoes.  There are so many varieties of potatoes (farmed, heirloom, sweet or otherwise) around the world.  As Jenn and I discovered earlier this month, so many dishes can be made from them: cakes, gnocchi, noodles, puddings, crisps... Are you a food blogger?  We’re always looking for great new finds from the Canadian blogosphere, so drop us an introduction in the comments!

It's a taste of the tropics in this dish, and even better - your slow cooker does most of the work for you! Those rich island flavours captured by the fresh pineapple, tomatoes and peppers are punctuated by the tangy zest of Worcestershire sauce and chili powder. The chicken and bright colour of the vegetables is sure to take centre stage so pair it with some plain white rice as not to add any competition. You can also try this recipe on the grill instead, but nothing's better than putting it all in the slow cooker while you rest on your hammock under a palm tree for a couple of hours. Tell us all about your go-to slow cooker recipe. Leave a comment in the comments section and share the wealth! http://www.chicken.ca/DefaultSite/index.aspx?ArticleID=3363&lang=en-CA

Here we are at week two of our culinary adventure.  This week, we’re heading to a country where the food is as renowned as its history.  Italy, here we come! From pizza to pasta and fragrant herbs and sauces, people all over the world enjoy the heart warming comfort foods of Italy.  But did you know that there’s so much more to Italian food than just pizza and pasta?  In fact, each region of Italy uses its own unique local flavours along with their own staple ingredients. Take polenta, for example.  This ground cornmeal dish is a main staple in Northern Italy. The word polenta means “mush” mainly because it is cooked in water until it reaches a creamy smooth texture, though some people like to cook it until it becomes firm and easy to slice. Top it with a dab of butter and grated cheese, such as parmigiano, provolone, fontina or mozzarella for a simple dish or try it with your favourite pasta sauce for a dish bursting with flavour!  Need an idea to get you started?  Here’s a true Italian polenta dish that will leave your taste buds wanting more! http://www.chicken.ca/DefaultSite/index.aspx?ArticleID=3132&lang=en-CA Buon appetito!

Seriously – who doesn’t like pizza?  It’s great for parties, great for casual get-togethers, and it’s a dinner selection that everyone can agree on.  Pizza gets a bad rap for being high in calories and fat, but when you take matters into your own hands, you can turn everyone’s favourite junk food into a nutritious treat for the whole family. A great way to cut the not-so-goodness out of pizza is by replacing the usual oily deli meats with a lean protein like chicken.  Pre-cooked chicken breast is a great way to turn a basic pizza into a gourmet specialty while cutting the fat and calories, and it’s a great way to use up leftovers.  Add a lot of fresh veggies, and you can’t go wrong in the taste or nutrition department. Start with the dough – whole wheat and thin crust are great ways to add fibre and cut calories.  You can buy pre-made pizza dough, but it’s incredibly easy to make at home.

Easy Pizza Dough

• 1 teaspoon honey
• 1 1/2 cups warm water
• 1 tablespoon active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour

Mix the wet ingredients with the yeast, and let stand for 5 minutes until the yeast is foamy.  Then, mix in the flour and salt, and knead until everything is incorporated.  Cover the dough loosely with a towel, and let stand for about an hour. Press it out thin with your palms or a rolling pin, and top with your favourite ingredients.  Tomato sauce is the old standby, but chicken goes especially well with pesto or a thin layer of your favourite barbeque sauce.  Add a bit of mozzarella or Friulano cheese, and bake at 450 degrees for about 12 - 15 minutes, and you’ve got a dinner that the family will love.

This is the perfect appetizer for when you've got a big group coming over for movie night. Easy to whip up or make it in advance, it’s perfect for crunchy tortilla chips or as the filling for hard and soft tacos on taco night. The extra lean ground chicken is a great, heart-healthy alternative to traditional ground beef. As always, don't be afraid to experiment and make this dip yours. Try out some different herb combinations, or throw in some extra veggies for colour. Whether you veer off our ingredient list or stick to it, you're guaranteed a no-fail party appetizer that will keep your guests coming back for more. Do you have a favorite party appetizer? Have you added your own spin to our nacho dip? Tell us all about it by leaving a comment below! http://www.chicken.ca/DefaultSite/index.aspx?ArticleID=3348&lang=en-CA

With our hectic schedules, a slow cooker can really be a lifesaver when there just aren’t enough hours in the day. Chicken is a great option for the slow cooker, but overcooking the tender meat is a common concern. Here are some tips to keep in mind to make sure your slow cooker chicken meal is perfect when you get home from work. It’s important to defrost the chicken before you put it in the slow cooker to make sure an even temperature is reached while cooking. Remember, never defrost your chicken at room temperature. Rather, put it in the refrigerator to thaw overnight. You could also try defrosting in cold water (remembering to change the water every 30 minutes) or in the microwave instead. It’s best to take off the skin of the chicken before slow cooking, as generally foods rich in fat will cook faster.  If you’re leaving chicken with skin on in a slow cooker for say, five hours or more, this could easily lead to overcooked meat. Also, the fat will eventually melt during long cooking times, leaving your finished dish with an unpleasant taste and texture. Dark meat will take longer to cook than the breasts, so if you’re cooking a whole chicken, place the legs and thighs on the bottom of the pot. If you’re thinking about cooking just the legs, our recipe for Sweet Coconut Clove Chicken is a great option. Finally, remember to keep a lid on it! It’s tempting to take a peek or two to see how things are moving along, but every time you remove the lid, you let out heat and steam and add about 15-20 minutes onto the overall cooking time. Open the lid only to check and see if everything done, or if the dish needs a quick stir.

Are you ready for round two of our culinary adventure? I hope so, because this time around, we’ll be hitting some pretty exciting places! So get your bags packed and your appetites ready because our first destination is a spicy one – India! Indian cuisine is enjoyed by people all over the world and with good reason. The vast array of flavours used in Indian cuisine comes from its many regions and climates making it one of the most diverse cuisines in the world, so you’re sure to find a dish to please just about every palate. Some of the more popular spices used in Indian cuisine are turmeric, cardamom, fennel, coriander, ginger, garlic, chilli pepper and black mustard seeds, to name a few. While these spices all have their own very distinct flavours they also have their own unique health benefits. So if you’re up for a healthy dish chock full of flavour, then you must try this recipe for Chicken Dhansack . Enjoy and be sure to savour those flavours!

Apples aren't just for dessert! Try out this unique, main course recipe that features apples as the star.  This recipe guarantees your chicken will be moist, flavourful and bursting with that delicious apple pie smell. Fresh nutmeg and cinnamon are your secret weapons in this dish, as they add a rich and savory spiciness - the perfect complement to the sweetness of the caramelized apples. Do you have a favorite savoury dish that features the versatile apple? Tell us all about it in the comments section! Apple Pie Chicken