Executive chef Linda Hatt's special touch is the not-too-sweet red currant glaze she drizzles over the crusted chicken.
Elizabeth Baird\'s make-ahead appetizer salad just needs assembling before guests arrive. The servings can wait, lightly covered, on plates in the refrigerator. Add a few cherry tomatoes cut in wedges, if desired, and drizzle on the dressing just before carrying the salads to the table.
Brining the chops in beer gives you juicy, tender and tasty results. For a more intense flavour, use molasses instead of brown sugar. You can use your favourite beer in place of the dark lager or bock.
A little simmer in cream, broth and water turns the kale into a tender, sweet holiday side dish. For lovers of creamed spinach, this is an excellent alternative. For newcomers to the joys of kale, this is the perfect starter dish.
Firm-fleshed fillets, such as cod, basa or tilapia, are perfect for this grilled seafood dish. Cutting the fish about the same size as the shrimp ensures it cooks in the same amount of time. Serve with a side of mixed baby greens.
These crisp, golden chicken strips will have the whole family begging for more no matter what their dietary needs are. Serve with your favourite gluten-free dipping sauce for a quick, nutritious, family-friendly meal.
At the end of a long day in the great outdoors, nothing is better than putting your feet up and enjoying a thick slice of this chocolate-studded quick bread with a good cup of coffee.
Beautifully thin and crunchy, this flatbread tastes just as good on the fourth day as the first. You'll find malt syrup in health food stores and some supermarkets.
Chicken is a good partner for tart fruits, such as cranberries, especially in a well-spiced sauce. Serve with rice or bread and 1/2 cup (125 mL) plain yogurt mixed with 1/4 cup (50 mL) chopped fresh mint (or 1 tbsp/15 mL dried) to spoon over the chicken.
