Trim any fat from chicken; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until lightly marked and juices run clear when chicken is pierced, about 12 minutes.
Miso Vinaigrette: Meanwhile, in large bowl, whisk together miso paste, water, sugar, vinegar, vegetable oil, soy sauce, sesame oil and ginger.
Slice chicken; add to vinaigrette. Add spinach and radishes; toss to coat.
Our set-and-forget version of this classic Easter dish is a win-win: Your oven is free to make the holiday ham and the slow cooker's gentle heat creates incredibly tender and creamy potatoes. You'll need at least a six-quart slow cooker for this recipe.
Portion size16 servings
Credits :Canadian Living Magazine: April 2015
peeled and cut in scant 1/4-inch (5 mm) thick rounds
trimmed, cored and thinly sliced
whipping cream 35%
per serving: about
Total fat9 g
Saturated fat6 g
Total carbohydrate26 g
In large bowl, gently toss together potatoes, fennel, thyme, garlic, salt and pepper until well combined. In small bowl, whisk cream with potato starch until smooth.
In lightly greased slow cooker, layer half of the potato mixture. Sprinkle with one- quarter of the Gruyère and half of the bacon. Pour in half of the cream mixture. Top with remaining potato mixture, another quarter of the Gruyère and the remaining bacon and cream mixture.
Cover and cook on high until potatoes are tender, about 4-1/2 hours. Turn off slow cooker; sprinkle with remaining Gruyère. Cover and let stand until cheese is melted and some of the liquid has absorbed, about 15 minutes.
Tip from The Test Kitchen: We've made this dish without gluten by using potato starch as a thickener, but feel free to substitute with all-purpose flour if gluten isn't a concern for your guests.
Rice replaces bread in this hearty gluten-free stuffing. Slowly caramelized shallots add layers of flavour, while a sprinkling of crispy fried shallots delivers a satisfying crunch. The rice mixture is best made the day of, but if you'd like to do some prep work ahead of time, chop the veggies and caramelize the shallots the day before.
Portion size10 servings
Credits :Canadian Living Magazine: December 2014
dry white wine
2 1/4 cups
brown and wild rice blend
(such as Lundberg Wild Blend Rice)
3 1/2 cups
sodium-reduced chicken broth
salt and pepper
per serving: about
Total fat8 g
Saturated fat3 g
Total carbohydrate45 g
In large saucepan, heat oil over medium heat; cook celery, carrot, garlic, sage, thyme, pepper and salt, stirring, until softened, about 10 minutes. Increase heat to high; add wine. Cook, stirring, until no liquid remains, about 3 minutes. Stir in rice and broth. (Adjust amount of broth according to directions on package of rice.) Bring to boil; reduce heat, cover and simmer until no liquid remains, about 55 minutes. Fluff with fork.
Shallots: Meanwhile, set aside 3 of the shallots; halve remaining shallots lengthwise. In cast-iron or heavybottomed skillet, melt butter over medium heat; cook halved shallots, salt and pepper, stirring and adding 1 to 2 tbsp water every 5 to 10 minutes, until softened, golden brown and caramelized, about 40 minutes. (Makeahead: Let cool completely; cover and refrigerate for up to 24 hours.)
Meanwhile, slice reserved shallots into thin rings; toss with cornstarch, shaking off excess. In heavy-bottomed saucepan, heat 1/4-inch (5 mm) oil; working in batches, cook shallot rings until golden brown, about 1 minute. Using slotted spoon, transfer to paper towel–lined plate to drain. (Make-ahead: Store at room temperature for up to 2 hours.)
Stir caramelized shallots into rice mixture; scrape into 8-cup (2 L) casserole dish. Whisk egg with 2 tsp water; brush over mixture. Top with butter; cover with foil. Bake in 450 F (230 C) oven for 20 minutes; remove foil and cook until top is browned and crispy, about 15 minutes. Sprinkle with shallot rings.
Canada, meet your new favourite cookie. We've done our country's iconic flavour justice by adding maple to the flaky cookie dough, then topping them off with a syrupy glaze.
Portion size50 servings
Credits :Canadian Living: Holiday Baking 2014
per cookie: about
Total fat4 g
Saturated fat2 g
Total carbohydrate6 g
In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar and maple extract until fluffy; stir in flour just until combined.
Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm but not hard, about 45 minutes.
Working with 1 disc at a time, roll out dough between waxed paper to 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) maple leaf–shaped cookie cutter, cut out shapes, rerolling scraps as necessary. Arrange, 1 inch (2.5 cm) apart, on parchment paper– lined rimless baking sheets. Refrigerate until firm, about 20 minutes.
Bake, 1 sheet at a time, in 325?F (160?C) oven until edges are light golden, about 15 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely. (Make- ahead: Store in airtight container for up to 3 days.)
Maple Glaze: In bowl, whisk together icing sugar, maple syrup and maple extract; gradually whisk in up to 2 tsp water to make thin but spreadable glaze. Spread over tops of cookies; let stand until dry, about 20 minutes. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days.)
Using vanilla wafer cookies instead of the traditional sponge cake makes these no-bake miniature buches de Noel (yule logs) an easy make-ahead treat. If you like, shape marzipan into little mushrooms or holly leaves and berries and pipe melted chocolate into twig shapes to decorate the logs as we've done here. Make sure your cream is cold before you begin so it's easier to whip. Looking for Toast Cups? Click here for the recipe.
In large bowl, beat cream with vanilla until thickened. In separate bowl, add icing sugar; sift in cocoa powder, whisking to combine. Sprinkle cocoa mixture over cream mixture; beat until stiff peaks form, about 5 minutes.
Spoon 1 tsp cream mixture over bottom of 1 cookie. Sandwich with another cookie, top side down; press gently to squeeze cream to edge. Repeat layers to make a 6-cookie stack; top stack with 1 tsp cream mixture and 1 more cookie, top side up. Lay stack horizontally on waxed or parchment paper–lined baking sheet. Repeat with remaining cookies to make 5 more stacks.
Spread remaining cream mixture by rounded 2 tbsp over top and sides of each stack. Using tines of fork, make shallow ridges in cream to resemble bark. Refrigerate until cream is slightly set, about 2 hours. Cover loosely with plastic wrap; refrigerate until cookies are soft, about 24 hours.?