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

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/.