or 1/2 cup each of water and apple juice
Asian chili sauce
In large bowl, mix together apple cider, maple syrup, coriander, chili sauce, soy sauce, pepper, hot sauce and garlic; add chicken, turning to coat. Cover and marinate in refrigerator for at least 2 hours or for up to 24 hours.
In small bowl, mix together mayonnaise, maple syrup and mustard; set aside.
Reserving marinade, place chicken on greased grill over medium-high heat; close lid and cook for 6 minutes, brushing occasionally with reserved marinade. Turn and cook for about 6 minutes longer or until no longer pink inside.
Cut buns in half; toast cut sides on grill. Spread sauce evenly over cut sides.
Sandwich chicken, greens and tomatoes in bun.
This recipe calls for medium heat, but depending on your stove, you may need to adjust the temperature to achieve the perfect golden-brown colour. Start by preheating your skillet and testing the temperature on a single pancake.
Portion size14 servings
Credits :Canadian Living Magazine: April 2016
1 1/2 cup
each baking powder and
1 3/4 cup
per pancake: about
Total fat4 g
Saturated fat1 g
Total carbohydrate11 g
In large bowl, whisk together flour, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, egg, butter and vanilla; whisk into flour mixture until combined yet slightly lumpy.
Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Working in batches and brushing pan with remaining oil as necessary, drop batter by 1/4 cup, spreading slightly; cook until bubbles form on tops, about 3 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to rimmed baking sheet; cover with foil and keep warm in 250°F (120°C) oven until ready to serve.
Whole wheat Buttermilk Pancakes Substitute 3/4 cup of the all-purpose flour with all-purpose whole wheat flour.
Banana Buttermilk Pancakes Top each pancake with about 1 tbsp chopped banana (about 1 banana total) before turning.
Blueberry Buttermilk Pancakes Top each pancake with about 1 tbsp fresh or frozen blueberries (about 3/4 cup total) before turning.
A sweet glaze makes grilled chicken shine—literally! Be sure to use skinless thighs, which cook faster, or the glaze will burn before the chicken is done. Our Orange Quinoa Salad is the perfect side to pair with this juicy main.
Portion size4 servings
Credits :Canadian Living Magazine: August 2014
bone-in chicken thighs
skin removed (about 8 pieces)
PER SERVING: about
Total fat13 g
Saturated fat4 g
Total carbohydrate16 g
In bowl, whisk together fig spread, vinegar, mustard and 1/4 tsp each salt and pepper until smooth. Toss half of the mixture with chicken to coat.
Place chicken on greased grill over medium-high heat; close lid and grill, turning once and brushing with remaining fig mixture, until juices run clear when chicken is pierced, 12 to 15 minutes.
The best part about this classic poutine? The gravy is made using store-bought broth, so you don't have to make your own. With a few added aromatics, it has all the intense, meaty flavour of homemade. If you're really pressed for time, use frozen fries and be done in about 30 minutes.
Portion size8 servings
Credits :Canadian Living Magazine: July 2014
(such as russet)
dried morel mushrooms
sodium-reduced beef broth
sodium-reduced chicken broth
per serving: about
Total fat39 g
Saturated fat14 g
Total carbohydrate51 g
Gravy: In small bowl, pour warm water over mushrooms; let stand until softened, about 15 minutes.
Meanwhile, in Dutch oven, heat oil over medium heat; cook onion, shallots, garlic, tomato paste and thyme until onions and shallots are softened and golden, about 5 minutes. Stir in beef broth, chicken broth, peppercorns, vinegar, sugar, Worcestershire sauce, sage, salt, mushrooms and mushroom soaking liquid; bring to boil. Reduce heat and simmer, stirring occasionally, for 15 minutes. Strain through fine-mesh sieve into large glass measure. Discard onion mixture.
In same Dutch oven, melt butter over medium heat; add flour, whisking constantly, until mixture forms smooth paste and is pale butterscotch colour, about 4 minutes. Whisk in reserved broth mixture; bring to boil. Reduce heat and simmer, whisking constantly, until thickened, about 5 minutes.
In deep fryer or deep pot, pour enough oil to come no more than halfway up side; heat until deep-fryer thermometer reads 375 F (190 C) or 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.
Meanwhile, scrub potatoes; cut lengthwise into 1/4-inch (5 mm) thick slices. Stacking 2 or 3 at a time, cut lengthwise into 1/4-inch (5 mm) wide sticks. Pat dry.
Working in small batches, blanch potatoes in oil until barely golden, 30 to 45 seconds. Transfer to paper towel–lined baking sheet to drain.
Working in batches, return potatoes to oil and fry until tender and golden, 4 to 5 minutes. Transfer to paper towel–lined baking sheet to drain.
Divide half of the cheese curds among 8 bowls; top each with some of the fries and the remaining cheese curds. Top with gravy.
This fresh-tasting dessert is made with a tart rhubarb sauce that offsets the sweetness of the fresh strawberries and zippy citrus custard. Use a bar zester to create beautiful orange zest curls for the garnish.
Portion size12 servings
Credits :Canadian Living Magazine: April 2014
hulled and quartered
golden vanilla cake
vanilla pound cake
Orange Vanilla Bean Custard:
3 1/2 cups
(1/2-inch/1 cm pieces)
per serving: about
Total fat22 g
Saturated fat7 g
Total carbohydrate75 g
Orange Vanilla Bean Custard: Cut vanilla bean in half lengthwise; using tip of sharp knife, scrape seeds into heavy saucepan. Set aside. In large bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar and cornstarch.
Add remaining milk to saucepan with vanilla seeds; heat over medium heat just until bubbles form around edge. Add to yolk mixture in thin, steady stream, whisking constantly. Return to pan; cook, whisking constantly, until thick enough to mound on spoon, about 7 minutes.
Strain through fine sieve into clean bowl; stir in orange zest. Place plastic wrap directly on surface. Refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Rhubarb Sauce: Meanwhile, in saucepan, stir together rhubarb, sugar and orange juice. Bring to boil; reduce heat and simmer, stirring occasionally, until rhubarb is very tender, about 10 minutes. Refrigerate until cold, about 2 hours.
Set aside 1/4 cup of the strawberries for garnish. Cut cakes into 3/4-inch (2 cm) thick slices. Line 16-cup (4 L) trifle bowl with one-third of the cake, trimming pieces to fit and tucking in scraps to fit snugly. Drizzle with one-third of the rhubarb sauce; top with one-third of the remaining strawberries. Spread one- third of the custard over top. Repeat layers twice. Cover with plastic wrap; refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Using bar zester, zest orange; reserve orange flesh for another use. Whip cream with half of the sugar; spoon onto trifle. Toss remaining sugar with orange zest. Garnish trifle with reserved strawberries, orange zest mixture and edible flowers (if using).
Tip from The Test Kitchen: You'll find edible flowers in the produce section of some grocery stores or farmer's markets. Look for organic flowers that are labelled as safe to eat.