Fresh herbs, lemon and a hint of cayenne transform simple cauliflower and inexpensive drumsticks into an elegant meal. Keep a close eye on the chicken once you set the broiler; it can quickly go from perfectly golden to burned if you aren't careful.
bone-in skin-on chicken drumsticks
(about 900 g total)
salt and pepper
(about 6 cups), trimmed
Per serving: about
Total fat27 g
Saturated fat6 g
Total carbohydrate14 g
In small bowl, stir together parsley, tarragon, garlic, all but 1 tsp of the oil, the lemon juice and cayenne pepper. Set aside.
Sprinkle cauliflower and chicken with all but pinch each of the salt and pepper. Toss cauliflower with half of the parsley mixture; arrange on half of foil-lined rimmed baking sheet. Toss chicken with remaining parsley mixture; spread on other half of baking sheet. Bake in 450°F oven, turning once, for 20 minutes.
Toss green beans with remaining oil, salt and pepper; add to baking sheet alongside cauliflower, rearranging to fit. Bake until vegetables are tender and juices run clear when chicken is pierced, about 6 minutes. Remove vegetables to plate; keep warm. Broil chicken, turning once, until golden, about 4 minutes. Serve with vegetables.
This bold creamy dip takes just minutes to make and is the ideal sidekick to wings, chips, pita wedges and veggies. Spread any leftovers on chicken or roast beef sandwiches for a delicious hit of dill. Cost: $0.30/serving
Portion size8 servings
Credits :Canadian Living Magazine: March 2015
pressed or finely grated
PER 2 TBSP: about
Total fat6 g
Saturated fat2 g
Total carbohydrate3 g
In bowl, stir together mayonnaise, sour cream, dill, honey and garlic.
(Make-ahead: Cover and refrigerate for up to 5 days.)
Vietnamese coffee, a luscious blend of rich, intense espresso and sweet, creamy condensed milk, inspired this fudge.
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2014
sweetened condensed milk
per piece: about
Total fat5 g
Saturated fat3 g
Total carbohydrate13 g
In heatproof bowl set over saucepan of hot (not boiling) water, heat together white chocolate, bittersweet chocolate, condensed milk and espresso, stirring, until melted and smooth, about 5 minutes.
Scrape into parchment paper–lined 8-inch (2 L) square cake pan, smoothing top. Refrigerate until firm, about 3 hours. (Make-ahead: Cover and refrigerate for up to 3 days.) Lift out onto cutting board; using hot knife, cut into squares.?
Tip from The Test Kitchen: For perfect squares of fudge, make sure it's completely set before slicing. Run a thin, sharp knife under hot water and dry between each cut for a smooth, polsihed finish.
Brisket is a hearty main often favoured for Sunday dinners. Here, it's a fuss-free weeknight option—just throw the ingredients together in the morning and come home to fall-apart-tender meat. Serve with mashed potatoes and tender-crisp saut?ed green beans to round out the meal.
Portion size8 servings
Credits :Canadian Living Magazine: November 2015
brisket pot roast
per serving: about
Total fat24 g
Saturated fat9 g
Total carbohydrate28 g
Arrange onion in bottom of slow cooker; place beef on top. In bowl, whisk together cranberry sauce, chili sauce, ginger, Worcestershire sauce, onion powder, salt and pepper; pour over beef. Cover and cook on low until beef is tender, about 8 hours.
Carefully scrape any cranberry mixture off top of beef. Remove beef to cutting board; tent with foil. Let rest for 10 minutes before slicing.
While beef is resting, skim fat from juices in slow cooker. In small bowl, whisk cornstarch with 3 tbsp water; whisk into slow cooker. Cover and cook on high until thickened, about 10 minutes. Serve with beef.
Tip from The Test Kitchen: A double brisket is made up of both lean and fatty meats, so you can have your choice at the dinner table. If the brisket's too large for your slow cooker, you may need to cut it in half to fit.