Tag Archives: chicken

Sheet-Pan Chicken Fajitas

No-Mess Sheet Pan Chicken Fajitas Will Change Your Dinner Game

Are you looking for a satisfying, flavourful dinner with barely any clean up? If so, sheet pan chicken fajitas is the recipe for you. Simply toss all ingredients on a baking sheet and pop in the oven for an easy, healthy and delicious meal. With very little prep and minimal clean-up required, you’ll surely be adding this dish to your family’s weeknight supper schedule.

Sheet-Pan-Chicken-Fajitas Recipe

Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Serves: 2 to 4 

Ingredients:
2 boneless, skinless chicken breasts, sliced into thin strips
1 yellow onion, cut into ½-inch pieces
1 red onion, cut into ½-inch pieces
1 red pepper, seeded and cut into ½-inch strips
1 yellow pepper, seeded and cut into ½-inch strips
¼ cup extra-virgin olive oil
2 tsp chili powder
2 tsp paprika
1½ tsp ground cumin
½ tsp granulated garlic powder
¼ tsp sea salt
1/8 tsp ground black pepper
4 to 6 tortillas
1 avocado, diced
⅓ cup fresh cilantro, roughly chopped
1 lime, cut into wedges

Directions:
1. Preheat the oven to 375ºF. On a large rimmed baking sheet, add chicken, onions, peppers, oil, chili powder, paprika, cumin, granulated garlice powder, salt and pepper. Toss well.

Sheet-Pan-Chicken-Fajitas Recipe

2. Bake for 25 minutes, or until chicken is cooked through and vegetables are tender. Stack tortillas and wrap securely in foil.
3. Remove cooked chicken and vegetable mixture from oven and make a clearing to add on tortilla package.

Sheet-Pan-Chicken-Fajitas Recipe

4. Set oven to broil. Return sheet pan with chicken and vegetable mixture and tortilla package to oven. Broil for about 2 minutes, until chicken and vegetables are slightly crisped and tortillas are warmed through.

Sheet-Pan-Chicken-Fajitas Recipe

5. Unwrap tortilla package. Build fajitas in tortillas with chicken and vegetable mixture, avocado, cilantro and a squeeze of lime. Serve.

Take your dinner chicken from ordinary to extraordinary tomorrow night, too, with these tasty recipes.

honey-lime-chicken

Make This Super-Juicy BBQ Chicken Before Summer Turns to Fall

Chicken on the barbecue is hands down one of the easiest and tastiest meals grilling season brings. But as summer nears its end, it can be hard to make this staple shine with fresh, new flavours. Luckily, this recipe gives a bright and refreshing twist to the standard chicken dinner. Finish off your chicken on the grill with a honey-lime glaze and then get even more into the groove of summer by serving it with one of these seasonal, fruity and fresh salsas.

honey-lime-grilled-chicken

Prep Time: 5 minutes
Total Time: about 30 minutes
Serves: 4

Ingredients:
4 chicken breast or 6 chicken thighs (skin on or off, boneless or bone-in)
Salt and pepper
Olive oil
1/2 cup honey
Zest of 1 lime
Juice of 1 lime
1 Tbsp soy sauce
Fresh lime and cilantro for garnish

Directions:
1. Preheat grill to medium high.
2. Season chicken with salt, pepper and olive oil
3. In a small bowl mix honey, lime zest, lime juice and soy sauce.
4. Place chicken on the grill, skin side down if using skin-on pieces.
5. Once chicken is golden, flip and continue to grill on the other side until chicken is almost cooked through, about 10-15 minutes depending on cut and whether bone is in.
6. Brush grilled side with honey-lime mixture. Close cover. Continue to brush every 2 minutes until a thermometer inserted into the thickest part of the chicken reads 160°
7. Serve chicken with lime wedges, cilantro and fresh fruit salsa.

chicken-lime-grilled--salsa-1

Pineapple, Orange and Cumin salsa
Heat 1 tablespoon of cumin in a dry pan set over medium-high heat. Once fragrant and toasted, add 1 tablespoon of olive oil and 1/4 cup of thinly sliced red onion. When onions are soft, add 2 tablespoons of orange marmalade and stir. Reduce heat to medium and cook for 2 minutes. Remove from heat and add 2 cups of chopped fresh pineapple. Stir to combine and season with salt and pepper. Makes about 2 cups.

Mango Salsa
Combine 1 diced mango with 1/2 cup each of diced red pepper and cucumber. Add in 2 finely sliced scallions, the juice and zest of 1 lime and then season with salt and pepper. Let stand for 10 minutes before serving. Garnish with fresh cilantro. Makes about 2 cups.

salsa-2

Peach and Avocado Salsa
Dice 2 peaches, 1 avocado and 1 small tomato. Mix together with fresh lemon juice and 3 tablespoons of fresh basil. Season with salt and pepper. Let stand for 10 minutes before serving.

Looking for more ideas? Try our 12 Tantalizing Grilled Chicken Thigh Recipes.

Jerk Chicken Wings

Turn Up The Heat With These Jerk Chicken Wings

If you’ve ever been to Toronto in July, chances are you’ve experienced Caribana. Since 1967, the festival has been a bright, colourful and delicious celebration of Caribbean culture. If you can’t make to the festival, you can still celebrate by making these spicy jerk chicken wings right at home.

The key to jerk seasoning’s delicious burn is the scorching Scotch bonnet peppers. Dial down the heat by removing the seeds and using as many or as few peppers as you desire.

jerk chicken wings

Prep Time: 15 min
Cook Time: 30 min
Total Time: 2 hours 45 min
Serves: 1 to 2 people

Ingredients:
1/4 cup canola oil
2 Tbsp soy sauce
2 Tbsp lime juice
2 Tbsp brown sugar
6 garlic cloves
3 green onions
2 to 3 small Scotch Bonnets, seeds removed
1 1/2-in piece fresh ginger, peeled and roughly chopped
1 Tbsp fresh thyme
1 Tbsp allspice
1/2 tsp cinnamon
3 lbs chicken wings

jerk chicken wings cooking

Directions:
1. Combine oil with soy sauce, lime juice, brown sugar, garlic, green onions, scotch bonnets, ginger, thyme, allspice and cinnamon in a blender. Purée until smooth, then pour into a large bowl.
2. Add chicken wings, then toss to coat. Let marinate, in refrigerator, for at least 2 hours, but preferably overnight.
3. Preheat oven to 500°F. Line a baking sheet with foil. Set a wire rack on prepared sheet. Spray rack with oil. Transfer wings to rack. Reserve marinade.
4. Roast wings in centre of oven, turning once and brushing with reserved marinade, until crispy and cooked through, about 30 minutes.
5. Remove pan from oven and let stand until cool enough to touch, about 5 minutes. Serve with lime wedges.

Tip: Enjoy these wings on their own or skewer them for an impressive garnish for a cool and refreshing Caesar cocktail.

jerk chicken wing caesar

perfect bbq chicken tips

8 Tips for Making the Best Barbecued Chicken Ever

Chicken is one of this most popular items to grill during BBQ season. When done right, it’s juicy and flavourful, but when done wrong, well… you know. Don’t let obvious mistakes come between you and a delicious chicken dinner. Follow the tips below and get perfectly barbecued chicken every time.

Lemon and Herb Marinated Grilled Chicken Thighs

Get the recipe for Lemon and Herb Marinated Grilled Chicken Thighs

1. Not All Cuts Are Created Equal
Different parts of the chicken cook at different times, making it harder to cook different pieces at once. A good tip to keep in mind is that bone-in chicken cooks slower than boneless and thicker cuts take longer than thin. Whole birds, like summertime favourite, beer can chicken, take the longest. Know your cuts so you can ensure you time it right, and avoid hangry barbecue guests.

2. Don’t Cook Cold Chicken
While it’s important to keep chicken in the fridge for marinating, don’t take it straight from the cold and slap it on the grill. Allow chicken to come to room temperature before you start cooking. This will allow for even cooking throughout.

3. Start With a Good Sear
Searing meat gives beautiful grill marks and adds that mouthwatering barbecue char to chicken. The key to a good sear is dry meat and a hot grill. First, pat the chicken skin with paper towel to take out as much moisture as possible. A super-hot grill allows the chicken to get a good sear and is less likely to stick. If you have thicker cuts, like a bone-in chicken breast, sear on both sides then move to indirect heat until cooked through. Clean and oil the grates before cooking is key to prevent meat sticking and tearing. Chicken is quite delicate. It would be a shame if you lost the beautiful skin to the grill, or tore your meat.

Related: Best BBQ Chicken Marinades

4. Closed for Business
Resist the urge to open the lid over and over to check on your chicken. The barbecue retains heat when the lid is closed and helps cook chicken evenly. The more you open, the more heat will escape.

5. Marinate or Season Ahead
Chicken is like a sponge that absorbs whatever flavours you throw at it. Properly season with salt when the chicken is raw and give it time to absorb the seasoning. Experiment with different marinades and brines. Chicken can be marinated for as little as 30 minutes and up to overnight.

Grilled Chicken Breasts with Spicy Peach Glaze

Get the recipe for Bobby Flay’s Grilled Chicken Breasts with Spicy Peach Glaze

6. Get Saucy at the End
Many BBQ sauces have a high sugar content, especially those sweet, sticky ones. If they’re applied to the chicken too early, they’ll burn on the grill. If you’re looking for the sauce to caramelize onto the chicken, apply 10 minutes before cooking is complete. Add more liberally once it has been taken off the grill.

7. Use a Thermometer
It’s difficult to tell when chicken is cooked by looking or touching it. Use a meat thermometer to avoid the guessing game and get the most accurate results. Chicken should reach a temperature of 160°F when taken off the grill and will continue to rise to 165°F off the grill.

8. Let it Rest
If you cut it right away, you’ll lose all those lovely juices and flavours you’ve locked in! Allow grilled chicken to rest for 10-15 minutes after it has been cooked so that the juices can redistribute throughout the meat, resulting in perfectly juicy chicken breast every time.

Best-Ever Grilled Chicken Caesar Salad Sandwich

Packed with all the components of a classic chicken Caesar salad pressed between bread — can you really ask for more? Maybe just a side of fries or salt and vinegar chips, otherwise, nope!

Chicken_Caesar_Salad_Sandwich-10

This is my version of a Caesar salad turned delicious sandwich. To really take it to the next level, the ciabatta bread is treated and toasted as garlic bread before all the fixings get layered inside. Garlic and parsley compound butter is generously spread over the bread and toasted under the broiler until crispy and fragrant. Don’t be afraid of colour on the bread…believe in the char! It adds a deeper flavour that goes really well with the smooth avocado and creamy Caesar dressing spread.

This is a great recipe for the grill too. Prepare the components ahead of time, then grill the chicken and the bread and let everyone assemble their own sandwich. If you’ve had it once, I feel like you will be making this again.

Chicken_Caesar_Salad_Sandwich-3

Prep Time: 20 minutes
Cooking Time: 15 minutes
Serves: 4

Ingredients:
For the Caesar dressing spread:
1 clove garlic
2 anchovy fillets
1 egg yolk
3 Tbsp grated parmesan
1 Tbsp lemon juice
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/3 cup olive oil
Salt and fresh black pepper to taste

For the garlic compound butter:
8 Tbsp unsalted butter, room temperature
4 cloves garlic, minced finely
1/4 cup chopped parsley
1/4 tsp salt

1lb (454g) boneless skinless chicken breast
Olive oil
Salt and fresh pepper

1 loaf Ciabatta

4 to 6 romaine heart leaves
1 avocado, sliced
2 hard boiled eggs, sliced
Shaved or grated parmesan

Chicken_Caesar_Salad_Sandwich-5

Directions:
For the Caesar dressing spread:
1. Place the garlic, anchovy fillets, egg yolk, parmesan, lemon juice, Dijon and Worcestershire into a blender or food processor.
2. Blend until smooth and combined.
3. Slowly drizzle in the olive oil while the blender/processor is going to emulsify the oil into the spread.
4. Season with salt and fresh pepper to taste.

For the garlic butter:
1. Combine the softened butter with the garlic, chopped parsley and salt. Set aside.

For the grilled chicken:
1. Slice the chicken into 2 or 3 thin fillets per breast by slicing into it as if you were to butterfly the breast and then just continue to cut through so you have 2 thinner fillets. If the chicken breast is thick enough you can get 3 out of it!
2. Pound each fillet with a mallet until about 1/4 inch thick.
3. Season the fillets on both sides with a generous amount of salt and pepper.
4. Heat a grill or grill pan over medium-high heat.
5. Oil the grill and sear the chicken for 2-3 minutes on each side until golden brown and cooked through.

For the garlic Ciabatta bread:
1. Heat the broiler on to high and place a rack in the upper third of the oven.
2. Cut the ciabatta open and spread the garlic butter on both halves. Use it all!!
3. Place the buttered ciabatta onto a sheet pan and broil on high for 2-3 minutes until fragrant and slightly charred.

Assembly:
1. Spread the Caesar dressing over the garlic bread.
2. Layer the romaine on the bottom half of the sandwich.
3. Place the grilled chicken on top of the romaine and then top with the sliced avocado, hard boiled eggs, and tons of shaved or grated parmesan. TONS!
4. Top the sandwich with the other half of the garlic bread and cut into 4 servings.

chicken sheet pan dinner

Simple Sheet Pan Chicken and Veggie Dinner in Under an Hour

One tray means little mess for this chop, toss and roast creation. Full of hearty, warming winter vegetables and crowd-pleasing chicken, and generously coated with a maple-mustard sauce, you’ll have dinner ready for your family in under an hour.

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Use any in-season vegetables you have on hand such as squash, potatoes, onions and beets. You can also opt for a different protein, such as pork chops, sausages, meatballs or even fish — the options are truly endless.

Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 4

Simple-Sheet-Pan-Chicken-Dinner-2

Ingredients:
1 whole chicken, cut into 6 to 8 pieces, or chicken pieces of choice (breast, drumsticks, etc.)
1 medium turnip, peeled and sliced into boats
1 large carrot, peeled and cut into medium pieces
1 onion, peeled and thickly sliced
1 medium sweet potato, cut into large pieces
1/2 large bulb or 1 small bulb fennel, cored and sliced into thick strips
1 Tbsp chopped fresh sage, more for garnish
1/4 cup Dijon mustard
1/4 cup maple syrup
2 Tbsp apple cider vinegar
2 Tbsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp ground black pepper

Simple-Sheet-Pan-Chicken-Dinner-4

Directions:
1. Preheat oven to 400ºF. Arrange chicken, vegetables and sage on a large rimmed baking sheet.
2. In a small bowl, whisk mustard, maple syrup, vinegar, oil, salt and pepper until combined. Add to chicken and vegetables, and toss to coat. Evenly space chicken and vegetables, ensuring chicken is skin side-up.
3. Roast for 40 to 45 minutes, until vegetables are tender and chicken is cooked through with crispy skin.
4. Serve with additional fresh sage, if desired.

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Check out these 15 simple recipes for tasty sheet pan suppers.

Skillet Chicken Thighs with Mustard Pan Sauce

Sometimes you want some easy luxury that can take you out of your weekday rotation of fried rice and chicken salad. This is that kind of recipe. It’s rich and impressive enough to make for a dinner party, but I have no problem tackling it during a weekday. I feel like almost every French-style dish gives you the best of both worlds like that.

Skillet chicken thighs

What makes this dish shine is searing the chicken thighs in the pan to crisp up the skin and create the base for the sauce. They’re finished in the oven on a sheet pan so you can make the sauce while they roast. The tangy, creamy sauce comes together with lots of white wine, grainy mustard and capers — no cream added!

The crispy chicken thighs and mustard sauce is delicious on its own or you can also pair it with a frisée salad, potatoes or even serve it over spaghetti.

Prep Time: 5 minutes
Cooling Time: 30 minutes
Serves: 4

Ingredients:
6-8 pieces skin-on, bone-in chicken thighs
Salt and fresh black pepper
1 Tbsp olive oil
2 Tbsp unsalted butter
1 shallot, sliced or minced
1 tsp chopped thyme
1 1/2 Tbsp flour
3 Tbsp grainy mustard
1 1/2 cup crisp white wine, like pinot grigio
1 1/2 cup low sodium chicken stock
2 Tbsp drained capers
Salt and lots of fresh black pepper
Chopped parsley, garnish

Skillet Chicken Thighs

Directions:
1. Pre-heat the oven to 350˚F.
2. Season the chicken generously on both sides with salt and fresh black pepper.
3. Heat the oil and butter in a large skillet over medium heat.
4. Sear the chicken, skin side down first for 3-4 minutes per side until golden brown and crispy. The chicken will release itself from the pan easily when it’s ready to be flipped and taken out of the pan!
5. Transfer the chicken thighs to a sheet pan and roast in the oven for 18-22 minutes until the internal temperature reads 165˚F. Roasting time will depend on the thickness of the chicken thighs so check the temperature.
6. Immediately after removing the chicken from the pan, turn the heat down to medium-low and add the shallots and thyme.
7. Sauté for 1-2 minutes until they begin to soften.
8. Add the flour and grainy mustard and cook for another minute until the rawness of the flour is cooked out.
9. Deglaze the pan with the white wine, scraping the bottom of the pan to release all of the browned bits from the chicken.
10. Turn the heat up to medium-high and reduce the wine by at least half.
11. Add the chicken stock and capers to the pan and simmer for 5-8 minutes until the sauce has reduced and has thickened.
12. Taste and season with salt, if needed, and lots of fresh black pepper.
13. Plate by spooning some of the pan sauce onto each serving dish, placing the chicken in the sauce, and then drizzling a little bit of sauce over the chicken. Garnish with lots of chopped parsley.

Best-Ever Gravy Recipe

Don’t let your gravy be an afterthought — this killer herb-infused, make-ahead recipe is about to become your secret weapon for winning the holidays.

Never underestimate the power of a good gravy. From its ability to heat up lukewarm mash to its sly way of camouflaging a turkey that’s been cooked a bit too long, gravy is the unsung superhero of holiday cooking that rarely gets the glory it so deserves.

best-ever-gravy-recipe-with-chicken-wings

Making it ahead means you can take your time creating the kind of rich and velvety gravy holiday dreams are made of. This one is built on a solid foundation of chicken wings, a gorgeous helping of flavour-packed vegetables, and a seasonal trio of fresh herbs, all slow-roasted to perfection. To really send it over the top, add the juices from your roasted bird the day of for even more depth of flavour. Just try not to guzzle it up all before it hits the table.

best-ever-gravy-recipe-using-chicken-wings

Ingredients:
8 to 12 chicken wings
2 yellow onions, halved with outer skin in tact
4 to 5 small carrots, peeled, quartered
3 celery stalks, quartered
4 fresh rosemary stems
4 to 5 fresh sage leaves
4 fresh bay leaves
1 Tbsp kosher salt
4 Tbsp flour

best ever gravy with mashed potatoes

Directions:

1. Preheat oven to 400°F.
2. Place all the ingredients in a large roasting pan, drizzle with olive oil and sprinkle with kosher salt. Roast for about 75 minutes.
3. Set roasting pan on the stovetop over medium heat. Add 8 cups of boiling water, scrapping up any brown bits as you stir. Sprinkle in flour and stir to ensure no lumps form. Simmer for 30 to 40 minutes, smashing with a potato masher every now and again.
4. Pour through a fine mesh sieve into another pot. Let cool. Store in the fridge until ready to use.
*If serving with your holiday turkey, reserve any juices from your bird and add this to your make ahead gravy.

How to Roast a Whole Chicken in Your Slow Cooker

Whole roast chicken is such a comforting food, but turning your oven on, roasting it and letting it rest can be a feat at the end of a busy day. Many people resort to picking up a rotisserie chicken at the grocery store, but there’s a better answer. Toss the whole chicken in your slow cooker in the morning and you’ll come home to the aromas of a mouth-watering home cooked meal. The chicken will be perfectly juicy and tender, the meat will fall right off the bone and you’ll be left with a jus at the bottom of the pot that’s liquid gold. Interested? Here’s how to do it.

Slow Cooker Chicken

Quick and Easy Slow Cooker Chicken
Season a 4-lb chicken with salt and pepper. Place roughly chopped onion, celery and carrot in slow cooker to cover the bottom of the pot. Place chicken on top of the vegetables breast side down. Cook on high heat for 4 hours or low heat for 7 hours. Carefully remove the chicken from the slow cooker. Strain the jus collected at the bottom of pot. Serve chicken with jus.

Tasty Flavour Ideas:

Southwestern Spiced Roast Chicken
Replace the carrot with a green pepper. Rub chicken with a little salt, pepper, smoked paprika and cumin. Cook on high heat for 4 hours or low heat for 7 hours. Carefully remove the chicken from the slow cooker. Garnish with fresh chopped cilantro. Serve with rice or baked beans.

Sweet and Spicy Glazed Chicken
Place a roughly chopped onion and a few garlic cloves on the bottom of the slow cooker. Mix together equal parts sriracha, honey and soy sauce and rub onto the chicken. Place chicken, breast down, on top of garlic and onion. Cook on high heat for 4 hours or low heat for 7 hours. Carefully remove the chicken from the slow cooker. Garnish with sesame seeds and sliced green onion. Serve with sticky rice or fries.

Rosemary and Citrus Roast Chicken
Place several garlic cloves, a quartered orange and lemon in the bottom of the slow cooker. Rub chicken with orange marmalade. Place a few sprigs of rosemary in the cavity of the chicken. Cook on high heat for 4 hours or low heat for 7 hours. Carefully remove the chicken from the slow cooker. Serve with buttered country bread.

Looking for more delicious ideas? Try our 20 Best Chicken Slow Cooker Recipes.

10 Quick & Easy Meals with Rotisserie Chicken

Whether you’re craving chicken noodle soup, cheesy chicken quesadillas or a hearty chicken pot pie, stretching your leftover rotisserie chicken is a cinch with these quick and easy recipes.

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1. Rachael Ray’s Roast Chicken Enchilada Suizas Stacks Casserole
This crowd-pleasing casserole is loaded with tortillas, chicken, poblano peppers, onion, fresh herbs and Swiss cheese.

2. Ina Garten’s Chicken Pot Pie
A creamy trio of peas, carrots and shredded chicken make for all the comforting flavours of a classic pie. Swap in ready-made crusts and suddenly weeknight pot pie is possible.

3. Slow Cooker Rotisserie Chicken Congee
This easy, savoury rice porridge is slow cooked with leftover rotisserie chicken, then spiced up with slivered ginger, green onions, soy sauce and smoky sesame oil.

4. Michael Smith’s Roast Chicken Noodle Soup
Filled out with carrots, celery, corn, peas and egg noodles, this healthy chicken soup comes together in less than 30 minutes.

5. Rotisserie Chicken and Chorizo Jambalaya
Chorizo, rotisserie chicken and bacon fat infuse this jambalaya rice dish with an incredible amount of flavour.

6. Bobby Flay’s Chinese Chicken Salad with Red Chile Peanut Dressing
Cold noodle salad is bursting with fresh flavours and a ton of crunchy textures, thanks to carrots, cabbage, cilantro and mint and a homemade sweet and sour fish sauce to bring it all together.

7. Garlic Parmesan Chicken Lasagna Bake
While technically not a lasagna, this creamy casserole dish combines a mouthwatering combo of wavy lasagna noodles, rotisserie chicken, peas, Parmesan, creamy butter garlic sauce, breadcrumbs and fresh thyme.

8. Chicken Tostada Salad
These neat and tidy taco cups are the perfect finger food: stuffed with shredded chicken, taco seasoning, tomatoes, avocado, cilantro and a healthy dose of gooey cheese.

9. Roger Mooking’s Chipotle Chicken Quesadillas
Chicken is sautéed in a spicy chipotle sauce and combined with smashed white beans, corn salad and tomato-watermelon salsa, cheese and three gooey cheese, all rolled up in a flour tortilla and crisped up in a cast iron pan.

10. Thai Fried Rice
This Thai spin on classic fried rice features red bell peppers, celery and cooked chicken, while a dash of Thai red curry paste, ginger and lime juice make a flavourful sauce.

Food Safety: The Shelf Life of Meats and Seafood

Nothing makes weeknight dinners easier than having a fridge fully stocked with a variety of delicious possibilities. Purchasing meats and seafood on sale can save you a lot of money in the long term. But before you fill your cart full of groceries, read this simple guide on safety practices for keeping eggs, poultry, beef and more.

open-fridge-meat-shelf-life

Eggs
Whole eggs are one of the top contenders when it comes to having a long shelf life. They will keep safely in the fridge for a full 5 weeks. Over time, eggs take in air, which pushes the white away from the shell making it extremely easy to peel — a bonus for deviled egg lovers!

Liquid, pasteurized eggs may seem more convenient, but they have a shorter shelf life. Once opened, they need to be used within 3 days. Regardless of the type of egg you purchase, they should never be stored in the freezer.

Beef
When you buy fresh, ground beef, you don’t have long to cook it, as it has to be consumed within 2 days of purchasing. Other cuts of beef, such as steaks or roasts, are a bit more forgiving; they can be kept in the fridge for up to 5 days.

Freeze it: To extend the shelf life, freeze any type of beef in a tightly sealed container. Ground beef can be used within 4 months, and all other cuts can be kept for up to 12 months.

Cook it: From a rich Bolognese to a saucy stew, if you like to make big-batch meals with beef, they can be cooked and safely stored in the fridge for 3 to 4 days, and the freezer for up to 3 months. Just make sure to transfer any hot food into small, shallow containers to ensure it cools quickly, which prevents bacteria from growing.

Pork
It’s hard to grocery shop without picking up a package of the ever-beloved bacon and luckily, you have a full week to safely consume it. Fresh sausage and ground pork are also delicious options, however, they should both be cooked within 2 days of purchasing. Other cuts of pork, such as chops, can be consumed within 5 days.

Freeze it: Freeze any pork in a tightly sealed container. Bacon will keep for up to a month, fresh sausages and pork for up to 2 months and other cuts for up to 6 months.

Cook it: Cooked pork of any kind can be safely stored in the fridge for 3 to 4 days and the freezer for up to 3 months.

Poultry
Poultry is a great staple for delicious and affordable meals. From chicken to turkey and quail, all fresh poultry should be consumed within 2 days of purchasing.

Freeze it: Freeze any poultry in a tightly sealed container. Individual cuts, such as breasts or thighs, can be used within 9 months and whole poultry, such as chicken, can be kept for an entire year.

Cook it: Cooked poultry can be safely stored in the fridge for 4 days and the freezer for up to 4 months.

Lunch Meats
Your sandwich meats should be consumed within 4 days of purchasing. If you’re looking for something that will last the full week, try buying cured meats, such as summer sausage, which can be kept in the fridge for up to 3 weeks.

Freeze it: Freeze any lunch meats in a tightly sealed container for up to 2 months.

Seafood
Whether it’s trout, haddock, spot prawns or lobster, all fresh fish and shellfish should be consumed within 2 days of purchasing. However, smoked fish has a longer shelf life and can be kept for up to 14 days.

Freeze it: Freeze any fish or shellfish in a tightly sealed container. Fatty fish, such as mackerel, along with any shellfish or smoked fish will keep for up to 2 months and leaner fish, such as sole, will keep for up to 6 months.

Cook it: All cooked fish can be safely stored in the fridge for up to 4 days and the freezer for 4 to 6 months.

*Note: Always remember you can never re-freeze any food that has previously been frozen, regardless of the type of meat or seafood.

Chicken and Italian Sausage Cacciatore

Braising chicken is underrated. Everyone always wants to roast, fry, or grill, but braising gives the chicken time to absorb the utmost flavour and become extremely tender while staying moist.

Chicken cacciatore, a hunter-style one-pan braised dish that’s usually a humble mixture of chicken, herbs and peppers, gets turned up a few notches in this recipe.

Chicken_Sausage_Cacciatore_Danielle_Oron-4

This version of chicken cacciatore is made with the addition of sausage, peppers, garlic, potatoes, rosemary, bay leaves, olives and lots of red wine. It’s warming and luxurious, perfect for any winter table. I serve it with a chunk of crusty bread to soak up all of that delicious gravy, but it can also be served over rice or pasta. The garnish of lemon zest at the end brightens up the dish just enough.

Prep Time: 10 minutes
Cooking Time: 1 hour 45 minutes
Serves: 4

Chicken_Sausage_Cacciatore_Danielle_Oron-1

Ingredients:
2 Tbsp olive oil
4 mild Italian sausages
4 chicken legs (thighs and drumsticks attached)
Salt and black pepper
1 large red onion, cut into ½” thick slices
1 large or 2 small green peppers, cut into ½” thick strips
3 cloves garlic, crushed
2 Tbsp all purpose flour
2 cups dry red wine (like a Chianti or even a Rioja or Malbec)
2 cups chicken stock
1 cup strained tomato puree
1 tsp salt
¼ tsp fresh black pepper
4 medium Yukon gold potatoes, cut into 1” pieces
1 cup pitted green olives (I use Castelveltrano olives)
2 sprigs rosemary
6 bay leaves
Lemon zest
Crusty country loaf of bread

Chicken_Sausage_Cacciatore_Danielle_Oron-2

Directions:
1. In a large sauté pan with a lid, heat the olive oil over medium. Sear the sausages for 3-4 minutes per side.
2. While the sausages are searing, season the chicken legs well with lots of salt and pepper.
3. Once the sausages are browned on all sides, remove them from the pan and place the chicken into the pan, skin side down first.
4. Sear the chicken for 4-5 minutes per side until nicely browned. Remove them from the pan.
5. Add onions and peppers to the pan, and sauté until softened and they’ve picked up a bit of colour, about 6 minutes stirring often.
6. Add garlic and sauté for 1 minute, then add flour and cook for 1 minute.
7. Deglaze the pan with the red wine, scraping the bottom to lift all of the flavour bits into the sauce.
8. Reduce the wine by half until there is about 1 cup left.
Stir in stock, strained tomatoes, salt and pepper.
9. Add in potatoes, olives, chicken legs and sausages to the pan. Be sure the chicken and sausages are in one layer. It’s fine if the potatoes are all underneath.
10. Add rosemary sprigs and bay leaves to the pan.
11. Bring to a boil and then turn down to a simmer and cover with the lid. Simmer on low for 1 hour, undisturbed.
12. Uncover and continue to simmer for an additional 20 minutes until the gravy is thick.
13. Before serving, zest a lemon over top. Enjoy with a crusty loaf of fresh bread!

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Chicken and Rice Soup

1 Chicken Breast Recipe, 4 Delicious Leftover Ideas

Pan roasted, baked or even poached, there’s nothing quite like the ease and convenience of fast-cooking chicken breast. From Korean lettuce wraps to a nutrition-packed grain bowl, here are four quick ways to make dinner happen in a matter of minutes with your chicken breast leftovers.

Pan Roast Chicken Breast

Start with Pan Roast Chicken Breast with Baby Spinach.

1. Try Korean Style Lettuce Wraps

When constructing these deeply-satisfying butter lettuce wraps, consider gochujang—the fiery red Korean paste—your flavour-boosting glue. Mix one tablespoon of gochujang with an equal amount of white miso paste, a splash of sesame oil and a sprinkle of sesame seeds. Then, smear a dab on each leaf, pile on the chicken and garnish with sliced scallions and matchstick cucumbers. Dinner is done!

Naan Bread

2. Make a Homemade Naan Pizza with Chicken

From-scratch pizza dough is definitely doable, but it’s also a time-consuming treat for when you’ve got the time. When you want dinner in 10 minutes, store-bought naan bread makes a great base for pizza in a jiffy. Spread on any tomato or marinara sauce, leftover cooked chopped chicken breast and sliced vegetables like mushrooms or peppers. Top with grated smoked mozzarella or lumps of torn burrata cheese. The best part? The pizza is done when the cheese is bubbly.

3. Make a Fully Loaded Chicken Grain Bowl

Don’t let sad desk lunches happen to you. Perfectly packable and loaded with nutrition, make 2016 all about the grain bowl. Toss leftover chopped chicken with a cooked grain like quinoa, barley, farro or brown rice together with fresh herbs like parsley, mint or basil, some grated carrot or beet and a handful of toasted nuts for crunch. Bring it together with a quick lemon vinaigrette.

Chicken and Rice Soup

4. Put it in a Soup

Long simmered chicken soup is a winter staple but you can still get fast flavours with a little help from leftover chicken, a whack of sautéed veggies and ready-made broth. Start by sautéing the vegetables together with some garlic and onion and toss in the vegetables. Add the broth and bring to a gentle simmer, tossing the chicken near the end and simmering until just heated through. Finish with fresh herbs like dill and lemon wedges, or coriander and hot chilies for some spice. Fill it out with rice, orzo or Asian-style noodles.

How to Make the Perfect Pork Schnitzel

By Teresa Huegle, as told to Jasmine Mangalaseril

For Teresa Huegle, food and restaurants are in her blood. Her extended family owned several restaurants and cafés in Waterloo County before her parents opened Angie’s Kitchen (now The Original Angie’s Since 1962) in Uptown Waterloo in 1962. Today, this Waterloo landmark continues to offer foods once favoured by the area’s early German settlers.

When my parents opened Angie’s in the ’60s, hot beef sandwiches and fish and chips were the big things here. Schnitzel really didn’t become famous until the Kitchener-Waterloo Oktoberfest was established a few years later, in 1969.

Customers didn’t want to wait until the festival came, so schnitzel became part of the food we’d serve. All the local university teams ate here—schnitzel was for the pregame meal or for the party after they won. Later, it became part of our catered banquets, while in the restaurant, schnitzel became a staple for an evening meal, or on a bun at lunch.

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Originally, our breakfasts were bacon, eggs, toast, jam and sausages, but people started asking for an egg on top of schnitzel. We eventually created a breakfast platter with Oktoberfest sausage, Krug’s smoked sausage, schnitzel, eggs and a slice of lemon.

While some of the guys like it, the full breakfast platter is a very, very big meal. I think to finish the platter you need to be young and know you can wear it all off! I’ve dissected it and cut the portions a bit, so you can get a taste and have just one of the sausages or schnitzel. At breakfast, sauerkraut isn’t normally served, but you can certainly have it. Personally, I love the flavour combination of lemon on top of schnitzel with eggs and salt and pepper.

My father was Greek, and my mother was Italian, so food was always a part of our lives. Since I was the eldest of five, I was constantly in the kitchen as the clean-up girl. My mum was cooking all the time, and I learned by watching her. My parents used to bread chicken, and also pork, so basically the schnitzel was a family recipe. I married a German-Austrian, which means schnitzel also came into my life through his family.

For me, a great piece of schnitzel is made with salt, pepper and garlic. At home, I’ll often serve it with fresh homemade applesauce. If the kids want pasta on the side, I might add oregano to the breading, just to give it a different flavour. I make a curried schnitzel salad by adding chopped celery, onions, curry powder and mayo to leftover schnitzel that I’ve cubed—it’s awesome!

Schnitzel is a treat, and a treat can also be healthy and fun. For those who aren’t supposed to have salt, take it out, but add some oregano and thyme. Will you miss the salt? Not if you’ve got lemon juice squeezed over it!

When we think of schnitzel, we think of fun. We think of beer. We think of a good time. That’s part of this community, what Kitchener-Waterloo is.

Pork Schnitzel, courtesy of Teresa Huegle

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Prep time: 10 minutes
Cook time: 20 minutes
Yield: 4 servings

Ingredients
4 boneless pork loin pieces
1 cup (250 mL) flour, mixed with salt and pepper to taste
2 eggs
splash milk
4 cups (1 L) bread crumbs, mixed with salt, pepper and garlic powder to taste
Extra-virgin olive oil for frying
Lemon wedges for serving
Applesauce for serving

Directions
1. Place each pork loin between sheets of plastic wrap. Gently pound each loin with meat tenderizer until thin and even. (The wrap will help prevent splattering the counter and yourself.)
2. Put seasoned flour in shallow bowl or pan, making sure seasoning is well mixed into flour.
3. In second bowl or pan, whip together eggs and milk.
4. In third pan, add seasoned breadcrumbs, again making sure seasoning is well mixed.
5. Dredge each loin in flour, then dip in egg mixture, then in bread crumbs. Pat lightly; put on plate until frying pan is ready.
6. Heat oil in pan. Fry each schnitzel until golden and crispy, about 3 minutes per side. Drain on paper towels.
7. To serve, place schnitzels on platter with lemon wedges. Serve with fresh applesauce. For breakfast, I add any style of eggs. You will love the flavours with a bit of extra salt and pepper on your eggs and a squeeze of lemon on your schnitzel. Yummy!

Click here to print, save or share this Pork Schnitzel recipe.

Do you have a delicious dish to share with the rest of Canada? Submit your recipe for a chance to be featured on Great Canadian Cookbook and Food Network Canada!

Quick and Easy Kimchi Fried Rice

Kimchi, that gorgeously-pungent, Korean fermented cabbage condiment that’s ridiculously satisfying and so addictive to eat. Thanks to the palate-crushing combo of spicy and sour and just the right amount of crunch, you’ll be looking for ways to add it to just about everything.

In this dish, I take advantage of all that built-in flavour to create a hearty bowl of fried rice that requires almost no added seasonings. With just a few fresh garnishes, leftover rice gets an umami-flavoured adrenaline shot.

Here, I’ve made it two ways. With a sunny egg that’s fried in sesame oil until crispy, and with a quick fry-up of ground chicken infused with garlic and ginger.

kimchi

Ingredients:
3 cups leftover steamed rice (3 cups), or freshly made rice, completely cooled
1 cup chopped kimchi
2-3 Tbsp Korean red pepper paste (gochujang)
3 tsp sesame oil
1 tsp vegetable oil
1 green onion, chopped
1 Tbsp roasted sesame seeds
1 sheet of roasted seaweed, shredded

Directions:
1. In a large non-stick pan or wok, heat vegetable oil. Add the kimchi and stir fry for about one minute.
2. Add rice and gochujang and stir frequently with a wood spoon for 5-8 minutes. Add sesame oil and remove from heat.
3. Top with chopped green onion, seaweed and sesame seeds to taste.

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Kimchi Fried Rice with a Sesame Fried Egg

Ingredients:
4 eggs
2 Tbsp toasted sesame oil
1 green onion, chopped
1 Tbsp roasted sesame seeds
1 sheet of roasted seaweed, shredded

Directions:
1. Heat the oil in a pan and fry eggs one at a time until desired doneness. Remove from heat.
2. Place fried egg over kimchi fried rice and garnish with chopped green onion, seaweed and sesame seeds to taste.

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Kimchi Fried Rice with Ginger Chicken

Ingredients:
1 pound ground chicken
3 Tbsp vegetable oil, divided
2 large garlic cloves, minced
1 Tbsp fresh ginger, minced
2 shallots, minced

Directions:
1. Place garlic, ginger and shallots with 1 Tbsp vegetable in a blender and mix until chopped but still chunky.
2. Heat remaining oil in a large skillet and fry garlic/ginger mixture until fragrant, about 1 minute.
3. Add ground chicken and cook, breaking up chicken with the back of a wooden spoon and cook until browned, about 12-15 minutes.
4. Add chicken to kimchi fried rice and garnish with chopped green onion, seaweed and sesame seeds to taste.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

12 Great BBQ Joints in Canada

There isn’t a time of year where a good plate of barbecue doesn’t feel right. Here are a few spots to hit up across Canada where you can find authentic Southern-style barbecue and some smoky, finger-lickin’ good meals.

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Brisket Burnt Ends (left) and Pecan Pie (right) from Barque Smokehouse

Barque Smokehouse (Toronto, ON)

There’s a lot to love about Barque — from their lively yet family-friendly atmosphere and wide array of Southern-inspired dishes that aren’t afraid to step outside the box (try the Cuban corn, that’s grilled and finished with feta and lime). The Sunday night dinners offer up an abundance of barbecued goods perfect for sharing with friends. And their brunch? Well, who could say no to Barque’s spin on eggs benny with cornbread, barbecue hollandaise and beef brisket?

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John Catucci Visits Big T’s BBQ and Smokehouse on an Episode of You Gotta Eat Here!

Big T’s BBQ and Smokehouse (Calgary, AB)

A Calgary favourite (and You Gotta Eat Here! alum owned), this barbecue spot now has two locations, as well as a stand at the Calgary Farmers’ Market. You can buy all sorts of Big T’s smoked meats like sausages and bacon or, in my opinion, one of the best breakfast sandwiches in the city, topped with brisket, homemade barbecue sauce and all the fixings.

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Burnt End Poutine from Boneheads BBQ

Boneheads BBQ (Halifax, NS)

What do you mean there’s no lobster on the menu? This is Halifax! Some may scream East Coast blasphemy, but I’m sure if we stuffed some pulled chicken or bacon-wrapped jalapeno peppers in their mouths, there wouldn’t be much complaining. Save some room for dessert here, as the lemon lime icebox pie will call out to you like the sirens to Odysseus.

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Pile of Ribs via Bookers Barbecue + Crab Shack

Bookers Barbecue + Crab Shack (Calgary, AB)

Bookers’ fairly extensive menu goes well beyond the sandwich or smoked meat platters, covering everything from appetizers (like deep-fried pickles!) to crab and shrimp boils, and jambalaya. Any Calgarian will tell you that Sunday night is the best day of the week to visit Bookers, where you can opt for either all-you-can-eat crab or ribs.

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Electric Mud via BlogTO

Electric Mud (Toronto, ON)

Sister restaurant to the taco-centric Grand Electric, Mud is all about embracing Southern cuisine and having a little fun with it. Shrimp and grits, pork ribs and smoked sausage links make for a perfectly meaty start here, but don’t forget to order a side of pickled green tomatoes and charred broccoli salad with red eye gravy for something a little less conventional.

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Kitchen Sink Spud from Hogtown Smoke 

Hogtown Smoke (Toronto, ON)

With a bricks and mortar location on Queen Street East, as well as a food truck by the same name roaming the streets, chances are you’ve stumbled by Hogtown more than once this summer. While the food truck can only offer so much on the menu, look to the restaurant to get a more intense barbecue fix with dishes like the Jack Daniels pulled pork grilled cheese, brisket and pulled pork chili and gigantic beef ribs.

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Pig Out Platter from Hogtown Smoke

Le Boucan Smokehouse (Montreal, QC)

If you find yourself in Montreal and craving some smoked meat (not the deli kind that the city is famous for) and whisky, then Le Boucan should be on your dining agenda. Expect to be served fairly traditional barbecue in a hipster-chic environment, with a nice selection of whiskies and bourbons to choose from.

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Lovey’s BBQ via Bake Eat and Grow/Wordpress

Lovey’s BBQ (Winnipeg, MB)

Head to Lovey’s for a casual meal or grab some barbecue to take home for the family. The smoked chicken wings, brisket, pulled pork, farmer’s sausage and “burnt ends” (essentially the really crispy bits found on the edges of a well-smoked brisket), are all available by the pound to go.

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Meat via Eating is the Hard Part

Meat (Edmonton, AB)

Located just off of the busy strip that is Whyte Avenue, this slightly upscale meat-centric restaurant (if the name didn’t tip you off) serves up those big, smoky flavours of the south in a slick-looking room. No matter what you decide to eat, make sure to slather it in their house-made sauces, and wrap your meal up with one of Meat’s popular Bourbon Banana Splits.

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Memphis Blue Barbeque House via Sean’s Adventures in Flavor Town/Wordpress

Memphis Blues Barbeque House (Kelowna, BC)

Okanagan wineries may steal the limelight in this area of the country, but downtown Kelowna has got some gems too. Just a few blocks from the water, you’ll find this busy establishment serving up their take on Southern barbecue with big, messy brisket and pulled pork sandwiches with sides of pit beans. Grab some food to go and enjoy the sunshine on the beach — but remember to bring some napkins with you!

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Re-Up BBQ via Sean’s Adventures in Flavor Town/Wordpress

Re-Up BBQ (New Westminster, BC)

Originally a food cart in downtown Vancouver, Re-up BBQ made quite the name for itself before relocating and upgrading to a food counter/commissary outside of the city centre. Pop by for a big bucket of fried chicken, some Southern sweet tea, house-made cola (say, what?) and much more.

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Schryer’s Smoked BBQ Shack vua Facebook

Schryer’s Smoked BBQ Shack (Saskatoon, SK)

You’ll have to drive through the North industrial area of the city to enjoy these barbecued goods, but once you arrive, you’ll see it was worth the journey. Find anything to fit your appetite here, from pulled pork to smoked chicken and everything in-between, including their signature Schryer’s Fries that are topped with smoked meat, barbecue sauce and slaw.

Dan-Clapson-Avatar Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.

Chicken Curry Fried Rice Ready in Under 20

Chicken_Curry_Fried_Rice

My dad is one of those cooks who looks at an empty fridge, claps his hands and can make a meal from almost nothing. With habitual ease, he pulls from the fridge first, then moves to the cupboard, back to the fridge and then to the spice cabinet. The result is always a delicious meal bursting with bold flavours — my dad isn’t one for delicate tastes.

Chicken curry is his ol’ time classic. He rarely repeats any dish he makes, but his curry is one that we always asked for. I’ve taken the basic gist of my dad’s chicken curry and made it my own by turning it into a fried rice dish. Fried rice is something you throw together on a Sunday night when you want to clean out your fridge. I make a version of it almost every week. Also, it’s super easy to shovel into your mouth while sitting in front of the TV watching True Detective intensely.

This chicken curry fried rice is simple and very flavourful. I use coconut milk to get a really nice creamy texture. If you don’t want to buy a whole can — if you won’t end up using it for anything else — feel free to substitute the coconut milk with some whipping cream (35 percent). This recipe calls for lots of curry powder so make sure it’s a kind that you like! Curry powders are all different. Try to find a nice bright yellow one that is mild on the hot scale. Switch out the string beans for cauliflower or even potatoes! Whatever you got in the fridge will work!

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Makes: 4 servings
Prep Time: 10 minutes
Cooking Time: 18 minutes

Ingredients:

2 tablespoons sesame oil
1 tablespoon canola oil
1 red onion, diced finely
5 cloves garlic, minced
1 1/2 tbsp grated fresh ginger
1lb (454g) boneless skinless chicken thighs or breast, cut into 1/2” strips
4 to 5 tablespoons mild yellow curry powder
1 teaspoon salt
200g green string beans, cut into 1” pieces
3 large eggs
3 cups cooked basmati rice
2/3 cup coconut milk
1/2 cup fresh or frozen peas
fresh black pepper, to taste

chopped cilantro
plain yogurt
Sriracha, optional

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Directions:

1. Heat the sesame and canola oil over medium heat in a large wok or skillet.
2. Add the diced red onions and sauté for 3 to 4 minutes until the onions are translucent and have softened.
3. Stir in the garlic and ginger and continue to sauté for a minute or so until fragrant.
4. Add in the strips of chicken along with the curry powder and salt. Toss to combine.
5. Cook for 6 to 7 minutes until the chicken has cooked through make sure to toss every few minutes so the chicken cooks evenly.
6. Stir in the green beans and cook for about a minute.
7. Push the chicken and green beans to the outside of the wok to create a well in the center. Crack the eggs into the center of that well and scramble using a wood spoon.
8. Scramble for about 2 minutes until the eggs have cooked through. Try not to incorporate any of the chicken or green beans.
9. Once the eggs have been cooked, add the rice and coconut milk and mix everything all together. Be sure to thoroughly mix leaving no rice white! The rice should be a beautiful deep yellow.
10. Stir in the peas and continue cooking for a minute or two.
11. Taste for seasoning and adjust with salt and season with fresh black pepper.
12. Turn the heat off and spoon a good heap of fried rice into each serving dish.
13. Top with chopped cilantro, a good dollop of cooling yogurt and a drizzle of Sriracha. Enjoy!

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100x100_Danielle-Oron Danielle is a chef, bakery owner, and food blogger who thinks she’s Korean, but is actually Israeli. Also, Danielle does not eat like a lady.

Thai Lettuce Cups: 1 Dish, 2 Ways

These Thai-inspired wraps brimming with fresh vegetables and herbs are the perfect way to welcome spring. You can choose to add chicken or go vegetarian and opt for the quinoa option, but both make for a quick and healthy weeknight dinner and lunch leftovers.

For the vegetarian version, I used cabbage leaves instead of traditional lettuce — a decision that turned out to be pure genius. Not only was I able to double-stuff them, but they were less fragile than their butter or iceberg counterparts and less likely to have their contents spill out on to the plate. Just be sure to use the inner, most tender parts of the cabbage.

These wraps are completely customizable, so feel free to toss in those bits of almost-forgotten vegetables you’ve got floating around — cucumber, peppers, bean sprouts or mushrooms come to mind — to pump up the nutritional value even more.

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Prep Time: 25 mins
Total Time: 30 mins
Serves: 6

Ingredients:

For the Chicken:
1 pound ground chicken
2 small cloves garlic, minced
2 teaspoons ginger, minced
2 tablespoons cilantro, chopped
1 green onion, chopped
2 tablespoons lemongrass, minced
1/4 large red pepper, finely chopped
1 tablespoons fish sauce
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
2 tablespoons oil

10 large lettuce leaves

For the Thai Dipping Sauce:
1/2 cup fish sauce
1/2 cup water, boiling hot
1/3 cup granulated sugar
1/4 cup distilled white vinegar
2 garlic cloves, minced
1-2 red Thai chilies, stems removed and minced

Thai Chicken Lettuce Cups

Directions:

1. In a large skillet on medium-high heat, fry ginger and garlic in oil for about 1 minute.
2. Add ground chicken, breaking up with the back of a wooden spoon and stir-fry for 6 minutes.
3. Add cilantro, green onion, lemongrass, fish sauce, crushed red pepper, salt and pepper, and re-move from heat. Set aside.
4. Meanwhile in a medium bowl, whisk together fish sauce, water, sugar, and vinegar until sugar dissolves. Whisk in garlic and chilies. Set aside to cool.

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Ingredients:

For the Quinoa Thai Cups:
1 cup quinoa, cooked
1 clove garlic, minced
1 teaspoon lemongrass
1 large carrot, grated
1/2 red pepper, finely chopped
1tablespoon fish sauce
1 tablespoon cilantro, chopped
1 green onion, finely chopped
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 lime, squeezed
2 tablespoons oil

12-15 cabbage leaves

Thai Peanut Sauce:
1 cup peanuts
3 small cloves garlic, minced
2 limes, juiced
1 1/2 tablespoons fish sauce
1 1/2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons honey
2 teaspoons water
2 tablespoons lemongrass, minced
4 teaspoons vegetable oil

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Directions:

1. In a large skillet on medium-high heat, fry ginger and garlic in oil for about 1 minute.
2. Add cooked quinoa, stir-fry for 2 minutes. Add water chestnuts, stir-fry for 2 minutes. Stir in cilantro, green onion, lemongrass, crushed red pepper, salt and pepper, and remove from heat. Set aside.
3. Meanwhile for the Thai Peanut Sauce, combine all ingredients in a blender or food processor, and puree until the mixture resembles chunky peanut butter.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo.

BS’ in the Kitchen’s Chicken and Dumplings

So I’ve been thinking, rather than trying to cook things off the top of my head, throwing this and that together, I should pick a few recipes to try cooking each week from magazines, blogs, and cookbooks. I’m hoping it not only gets me cooking with different ingredients, but just gets me cooking more in general! I have been eating too many sandwiches for supper lately…

To start it off, gracing the cover of the February issue of Bon Appetit is a delicious looking meal of Chicken & Dumplings, something I have never cooked before. Since I had all the ingredients on hand, I thought it would be the perfect start! But I quickly realized that the last step calls for 2.5 hours of simmering and seeing as I’m cooking for myself, I can’t possibly dedicate that much time to my supper. So naturally, I made a few modifications and put the whole process on fast forward. Of course, it was still delicious, but if you really want to develop those flavours, follow the full Bon Appetit recipe, simmering and all!

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Prep Time: 10 mins
Cook Time: 40 mins
Serves: 2-4

Ingredients:

3 slices of bacon
1/4 cup flour
4 small chicken thighs
Salt & pepper
2 handfuls mushroom
1/2 a medium yellow onion
3 cloves garlic
1/4 cup dry white wine
3 sprigs thyme
1 bay leaf
4 cups chicken broth

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Dumplings:
1/2 teaspoon kosher salt
1/2 cup flour
1 tsp baking powder
1/4 tsp nutmeg
Pinch of ground pepper
1 large egg
1/8 cup whole milk

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Directions:

1. In a deep pan on medium heat, cook bacon until crisped. Remove to paper towel lined plate.
2. Season chicken thighs with salt & pepper, toss in a bowl with flour, dredging the chicken. On medium heat, cook the chicken skin side down until golden brown, about 10-15 minutes. Flip and cook for another 3-5 minutes. Remove chicken from pan.
3. Add chopped mushrooms to pan, cooking until beginning to soften, about 5-7 minutes. Add chopped onion, cooking until onion is soft and translucent.
4. Add crushed garlic to pan with mushrooms and onions, cooking for about 2-3 minutes until beginning to brown, but not burning.
5. Add wine, broth, thyme, bay leaf, and place chicken thighs, skin up, back in the pan. Simmer on just above medium heat.
6. While liquid is working towards a simmer, prepare dumplings. In a bowl, combine dumpling ingredients, mixing together to form a slightly lumpy batter.
7. Once broth is simmering, add in teaspoon-sized bits of dumpling batter, cooking until they have doubled in size, about five minutes. If you don’t have enough room for all the dumplings, remove the cooked ones with a slotted spoon, and prepare the rest.
8. Once your dumplings have been made, and the liquid is thickening up, place the whole pan in the oven and broil for about 5-7 minutes, until the chicken skin gets crispy again.
9. Remove from oven and serve!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

 

Made Easy: Awesome Chicken Soup for the Lazy Soul

We’ve gone over pho and roasted red pepper soup, but when it comes to cold and flu season there’s nothing like a big bowl of homemade chicken soup. It’s surprisingly easy to make and once you taste the made-from-scratch stuff you’ll never buy a can of it ever again.

This basic chicken soup recipe is meant to be customized to your tastes, so once you get the hang of making it feel free to add other spices like curry and cumin, vegetables like potatoes and torn kale leaves, or even make it creamy with coconut milk. You can also turn it into a fuller meal by adding rice, pasta, or dumplings once the soup has simmered down. It reheats quick and as weird as it sounds, makes for a great breakfast since it’s loaded with protein that will get you through to lunch.

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Chicken Soup
Serves 4 to 6

Ingredients:
2 stalks celery, diced
2 medium-sized carrots, diced
1 small white onion, diced
2 garlic cloves, minced
2 Tablespoons olive oil or butter
1 whole chicken, cut into smaller pieces
8 cups water
2 teaspoons Italian seasoning
Salt and pepper, to taste

Directions:

  1. In a medium-sized soup pot, heat the oil or butter over medium heat and sauté the celery, carrots, garlic, and onion until they begin to soften, the onions begin to turn translucent, and the carrots start to caramelize.
  2. Add the chicken and stir for one or two minutes. Pour in the water, cover, and bring to a boil. Add the Italian seasoning. Don’t taste it yet—it’ll taste like water and you’ll end up adding way too much salt. Instead, reduce heat and let simmer for at least an hour to let some of the water evaporate and the chicken flavour from the bones, cartilage, and meat permeate the broth. The longer the soup simmers, the more intense the flavour will be.
  3. Give the soup a taste and season with salt and pepper as necessary. Take the chicken out of the pot and with a fork, remove the skin and shred the meat off the bones (the meat should be fall-off-the-bone by now). Discard the chicken skin, bones, and cartilage. Put the shredded meat back into the pot and continue to simmer for 30 minutes. If you’re adding pasta, rice, or dumplings, now is the time to add them.

Celery, Carrot, and Onion: The Holy Trio of Flavour

One of the basic flavour elements of French cooking is the mirepoix: the combination of chopped celery, carrot, and onion. It’s used commonly in soup and sauce recipes, and not to mention adds a delicious base to stir-frys (this one is less French).

Other nations have their own version of the mirepoix. In Italy you’ve got the soffritto (basically a mirepoix with garlic, which is the base for this soup); Spain and Latin American and Caribbean nations have the sofrito consisting of bell peppers, onion, garlic, paprika, and tomatoes (even then each country in these regions have their own variations on this); Poland has the wloszczyzna that contains carrots, parsnips, celery root, leeks, and cabbage; and Germany has Suppengrün, which is carrots, leeks, and celeriac.

Save Your Bones

The next time you pick up a rotisserie chicken from the supermarket, keep the bones to make a future batch of chicken broth (assuming you or your loved ones haven’t sucked on the bones because… gross). Store the bones in a bag in the freezer, and take them out whenever you’re in the mood for soup.

734863_10151322355189438_2070375187_n Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.

Topics: Made Easy, Soup, Chicken