Some people can imagine chicken delicious only when it’s fried. Granted one has to admit that it really does indeed taste great when cooked like that, but is it healthy? And if it is not healthy, is there another way to prepare chicken quick and easy which not only will taste great but also provide a much healthier option for those on a diet or who simply wish to watch what they and their families eat.
Well, in fact there is a much better alternative of cooking it fried and indeed just as delicious: bake chicken!
It is not hard as it sounds either. By following simple instructions you are on your way to a healthy and great tasting meal. (Check our recipe section).
When we bake chicken we can even opt to stuff it with potatoes, or garlic and onions (or any vegetables for that matter). There are lesser chances of burning the meat or ruining the skin cover. Lots of times, we need breading to fry chicken, which only adds cholesterol. If we merely bake chicken there is no need for any covering on the skin surface.
So opt to bake chicken more often. It will surely do well for our taste, health, and family. Enjoy!
Meat serves as one of the main sources of protein in the diets of many Canadians, and choosing lean meats helps you boost your protein intake healthfully. The University of Michigan Heath System highlights pork tenderloin as a lean-meat option, providing a lower-fat alternative to other cuts, such as pork chops or bacon. Consume pork tenderloin, and you’ll introduce more vitamins, minerals and other nutrients into your diet.
Pork tenderloin is relatively low in calories; a 3-ounce portion, with any visible fat removed, contains just 93 calories. Roughly three-quarters of these calories come from the tenderloin’s 17.8 grams of protein. You can use this protein to make hormones, as well as to maintain strong tissues. Pork tenderloin also contains 1.8 grams of fat per serving, which accounts for 17 percent of its calories. Fat helps you absorb vitamins from your food and also provides energy you need to support your active lifestyle.
So, what should you do to prepare and cook your tenderloin? It’s quite simple. Keep your pork tenderloin as lean as possible by trimming away any visible fat before cooking and selecting healthful cooking options — such as broiling or grilling — that don’t require the use of added fat. Instead of seasoning your pork with barbecue sauce, which can contain added sugar or fat, add flavour with a dry rub made up of paprika, garlic powder and red chilli pepper. Always cook your pork until it reaches an internal temperature of 145 degrees Fahrenheit to avoid food-borne illness, recommends the U.S. Food and Drug Administration.
Timing and technique are the keys to grilling a 1-inch-thick T-bone steak to perfection. This thicker cut requires different treatment from a T-bone, for example, 1/2- to 3/4-inch thick. While grilling a thicker steak may be a bit trickier, a benefit is that with proper attention, your steak is less likely to dry out during cooking. To increase your chances for success, follow these simple steps.
You should place your steaks on the hot side of the grill and sear each side for two minutes. Use tongs when flipping the steaks to prevent piercing the meat. Once you have done this, move your T-bones to the medium heat side of your grill and continue grilling. If you like your T-bone medium rare, grill for four to five minutes on each side, for a medium steak, grill six to seven minutes per side or for a well-done steak, grill about eight to nine minutes per side.
Remove your steaks from the grill, set them on a platter and cover loosely with aluminum foil for about five minutes. This is important to allow the juices to absorb into the meat and helps increase its flavor. Then, season with some salt and pepper and enjoy your meal.
Nothing says summer like digging into a plate of chicken wings with your family and friends. With the collection of sauces to match your recipes, you’ve got the makings for an unforgettable chicken wing arty in your backyard.
Truth is chicken wings are one of Canada’s staple food items and we are not surprised. With so many different sauce flavors, it’s no wonder that chicken wings are so popular. They are customizable to each individual person’s tastes and preferences. From spicy to tangy, from zesty to flaming hot, and even plain, chicken wings are growing in popularity and it’s not surprising why.
Enjoy your summer nights and weekends. We are here to help you make this all happen.
This is a common domestic recipe which produces a tasty and hearty chicken stew often served with boiled white rice or potato purée.
Ingredients:
1 small chicken or a combination of chicken thighs, drumsticks and wings
1 25cl bottle of beer
1 finely chopped onion
2 cloves of finely chopped garlic
1 tbsp olive oil
1 tbsp of rapeseed oil or vegetable oil
2 bay leaves 1 tsp sweet paprika
1 tbsp of fresh thyme or 1 tsp of dried thyme
White pepper and salt
Flour for dusting
Preparation:
Joint the chicken if using a whole one. Lightly salt each piece with sea salt and coat in seasoned flour (plain flour, white pepper and a little table salt). The most efficient, clean and elegant way of doing this is by putting the seasoned flour in a plastic bag (e.g. Freezer bag) and then putting the pieces of chicken (4 or 5 at a time) in the bag and shaking it (holding it closed…). Remove each piece and tap against your hand inside the bag to remove excess flour. You should get all the chicken pieces just lightly coated with the flour and place them on a clean board.
Heat a casserole dish which can accommodate all the chicken and add a tablespoon of rapeseed or vegetable oil. Once the oil is hot, brown all the pieces of chicken in batches making sure the pieces with skin get a nice colour. Keep on a warm plate.
Remove any excess fat from the casserole (but keep all the bits stuck to the bottom) and add a tablespoon of olive oil. Gently fry the onion with the bay leaves, then add the garlic and finally the paprika and the thyme.
Return the chicken pieces on the bone to the casserole and add the beer (if using pieces of breast add them 15 minutes later). Bring to boil and reduce the heat to a simmering temperature. Cook for 30 minutes or until cooked (meat should fall off the bone) taste, check seasoning and serve.
Serve with a simple white rice or a potato and celeriac purée with steamed greens tossed in garlic and butter.
Nowadays, many studies point for meat as a healthy food to eat. That does not mean we should consume big amounts of meat on a daily basis. We should know portions and how to pair them with the right, healthy sides.
Among these foods to consume we have meat: this includes beef, pork, lamb, chicken and various others animals. Vitamin B12 is only found in meat, fish, eggs and milk, although it is sometimes added to cereals and margarines. It is vital for the formation of red blood cells and nerve fibres. If our bodies don’t produce enough red blood cells this can lead to iron deficiency known as anaemia.
Two-thirds of protein comes from meat. Recent studies show most of us eat more protein that we need. The recommended intake is 45 grammes for women and 55 grammes for men. So let’s pay attention.
Pair it with vegetables and you will have a great lifestyle.
We’re here to help you choose the best meat for your meals.
