If you have a canine companion at home, you know that a treat will go a long way in getting your dog to listen!  Although there are many great treats available at your local pet store, it’s also easy to make your own at home.  Before you decide to take on this task, there are a few things you should know about what you can and cannot feed your furry friend.

First of all, just because certain foods are good for you, doesn’t mean that they are good for your dog.  Here’s a list of foods that are safe for your dog to eat and a list of foods that you should never, EVER feed your dog!

Good foods for Fido:
Vegetables: carrots, broccoli, squash (or sweet potatoes), green beans, cabbage, beets, zucchini, spinach
Fruit: bananas, apples, blueberries, mango to name a few.
Protein: chicken, eggs (hard boiled only), beef, lamb, peanut butter, small amounts of liver
Grains: barley, oatmeal, brown rice
Milk and dairy products in SMALL amounts

Foods you should NEVER, EVER feed Fido:
Alcohol – can kill your dog
Avocado – highly toxic
Chocolate –is highly toxic and can cause death
Corn on the cob – dogs can actually choke on the cob
Grapes – including raisins and currants are highly toxic
Citrus fruits – are highly toxic
Macadamia nuts – highly toxic
Mushrooms – highly toxic and can cause death
Raw onions and garlic
Salt
Yeast breads

Now that you’ve got a sense of what is okay to feed Fido, you can start experimenting to see which foods your dog likes the most.  Try a slice of apple, a carrot stick or a piece of unseasoned cooked chicken.  A great way to get Fido to try vegetables, like carrots, is when you’re preparing soup stock!  For example, if you’re preparing chicken stock, reserve some of the cooked carrots that have soaked in the chicken flavour; trust me, Fido will not complain!

Once you’ve determined what your dog likes, you can always find great recipes on-line!  Here are some web sites to get you started.

http://www.dogsincanada.com/recipes
http://www.dogtreatrecipes.org/

Don’t forget to limit the amount of treats you give your dog.  Like humans, the more treats they eat, the more their waistline pays for it!

Everyone loves to see kabobs on the grill, and these colourful skewers couldn’t be more inviting! Remember when making kabobs you want to cut everything to the same size to ensure even cooking. Also feel free to use two wooden skewers if you’re finding it hard to stabilize the ingredients. You also don’t want your tomatoes too ripe in this recipe as they might turn into mush and overcook while on the grill. Cherry tomatoes work great on kabobs, so feel free to use those instead. Marinading overnight is always best, as it ensures you maximize your flavours. You can even reserve some of the marinade beforehand and brush it over the kabobs while cooking to infuse even more flavour! While your kebobs are grilling, you’ve got more than enough time to prepare the fresh mint potato salad, the perfect complement to the flavourful main course.

What’s your favourite kabob combo? Tell us all about it in the comments section.

Egyptian Chicken Kabobs with Mint Potato Salad

If you’re looking for a different spin on chicken salad, than look no further than our spiced chicken, spinach and brown rice recipe. Your family is sure to come running with as the exotic spices of this recipe perfume your entire kitchen! Served hot or cold, this salad also is a great way to use up that leftover cooked chicken from last night’s dinner. With all the herbs and veggies, this salad is filled with vibrant colours making it look as appetizing as it tastes! Cloves, cinnamon, cardamom and cumin are known for rich but intense flavours, so keep an eye out while cooking if you’re new to them. Crushing these herbs just before cooking also ensures that you’re maximizing the flavour potential, by releasing all those aromatic flavours.

Do you have a favourite way to use freshly ground or crushed herbs? Post a comment and tell us your favorite ways to use rich aromatic ingredients!

Spiced Chicken, Spinach & Brown Rice Salad

Sometimes it can be a little difficult to mix it up when it comes to roast chicken, but this Mediterranean-inspired roast chicken is a delicious variation on the dish. Briny olives give it a mouthwatering, unique flavour that pairs wonderfully both with the sundried tomato rub and the couscous served alongside.

This dish is perfect for a late summer weekend dinner that calls for a new take on comfort food, and the leftovers – if there are any – are perfect in a greek salad or wrap for lunch the next day.

What’s your favourite modern take on classic comfort food? Let us know in the comments!

Roast Mediterranean Chicken with Olives and Herbs

Everyone loves a great big pot of chili, and this recipe for killer chili is sure to your next go to favorite. Have it on it’s own for comfort in a bowl, or use this recipe as a springboard for other great dishes. Try pairing it with whole wheat tortillas, light sour cream and some grated cheese for a healthy, Mexican inspired feast, or even place a few spoonfuls over crisp romaine lettuce and tomatoes for a substantial salad. By browning the ground chicken before hand with your veggies and herbs, you lock in a great smoky flavour. Our secret weapon is adding in a touch of honey for taste at the end – it just the right amount of sweetness to bring out all the rich exotic flavours that have been stewing.

This killer chili allows you to be as “killer” as you want to be by adding in your own customized amount of heat. If you like it hot, feel free to play with the cayenne or substitute with other chili powders like Morita and Ancho for your own personalized amount of kick. What’s also great about this dish is that it freezes so well, which means you’ve got handy ready made portions when you need to whip up a quick meal.

Do you like your chili spicy or are you more of a mild conisseur? Tell us how hot you like it in our comments section!

Killer Black Bean Chili

We all have those days when we long for that comforting home feeling.  I know I do, especially on a cold winter day, on a long lazy weekend or sometimes just when I’ve had a bad day.  So how do I appease that longing?  With my favourite comfort food, a big bowl of pasta with a hearty, rich meat sauce or by indulging in a good homemade macaroni and cheese (let’s not even talk about the fat content and calories in this dish – OUCH)!

But just because a dish is “comforting” doesn’t mean that it has to be calorific.  Many comfort foods can be made healthier simply by substituting some of the ingredients.  For example, why not enjoy a hearty pasta sauce by using low-fat ground chicken and by adding a good amount of vegetables to your sauce?  And if you’re feeling adventurous, why not try serving it over spaghetti squash for a super healthy and satisfying meal?

You can always make a lighter version of macaroni and cheese by substituting regular milk for non-fat and by using lower fat cheeses such as Gouda, part-skim mozzarella and Parmesan cheese.  The Gouda and Parmesan will give this dish a nice kick so you only need to use half the regular amount.  Use whole wheat macaroni and toss in some fresh spinach leaves for added iron and fibre!

Remember that substituting ingredients for healthier choices doesn’t mean minimizing flavour.  Be open to different ingredients and let your imagination do the work.  Here are a few healthier comfort food recipes  to get you started.

Broccoli, Potato and Chicken Soup

Ground Chicken and Salsa Sloppy Joes

Chicken Chili Blanco

Mac and Chicken Burger Casserole (Gluten Free)

Do you have a healthy comfort food recipe you would like to share with us?  We’d love to see it so please leave us a comment!

Care to try something a bit different at your next BBQ? Give this recipe a try!

Watermelon and tomatoes may seem like an unlikely paring, but the sweetness of the fruit works perfectly with the slight acidity found in the tomatoes. Find ripe, red tomatoes, and their sweet flavour is further enhance by the watermelon. Toss in crisp romaine slices, and you’ve got a meal that not only tastes fresh and light, but looks great on your picnic table. The pinch of fresh ground pepper a top the salad adds just the right finishing touch. And the grilled chicken is just as quick and easy to make as the salad. With just a quick brush of barbeque sauce and lemon juice, this dish is the perfect summer treat. To keep your chicken nice and moist, resist the temptation to poke the meat with a fork while on the grill.

Love to use fruit and vegetables in your meals come summer time? Share your favorite fruit and veggie recipes in our comments section.

Grilled Chicken, Watermelon and Tomato Salad

If your childhood was anything like mine, the phrase “chicken burgers” conjures up visions of frozen, tasteless patties, cooked until completely dry and made palatable by loads of condiments. That may not be the association for everyone, but there’s no denying that chicken burgers don’t enjoy the same place on the grill that other types of burgers do.

That’s a shame for a lot of reasons. Of course, chicken is lower in saturated fat, which will keep your doctor happy, but chicken also has a completely different flavour that opens it up to a lot of possibilities when it comes to the grill.  Here are a few tips to make sure your chicken burger memories are far more positive than mine.

Keep it Chunky

The ground chicken you buy in the store is ground quite fine. If you have the luxury of a meat grinder, aim for a medium to coarse grind, and be sure to mix dark and white meat together to amplify flavour and keep it moist on the grill.  A fine grind is okay if that’s all you can get, but if you have the choice, the final product will be much more moist with a larger grind.

Fat’s Where It’s At

Yes, chicken has less fat, but on the grill, fat is flavour, so you can afford to mix a bit more in.  A slice or two of chopped thick-cut bacon mixed with your chicken will maximize flavour and moistness, without adding too many calories. Also, be sure to add an egg yolk as a binding agent.

Don’t Skimp on the Fresh Herbs

Chicken burgers are a great medium to highlight summer flavours like fresh rosemary or tarragon. Other bright flavours like citrus also come through beautifully, so be sure to experiment with some non-traditional additions.

Green Your Burger

Your mom knew it, and so do you. If you want to grow up big and strong, you have to eat your greens. But, if you’re anything like me, sometimes to eat like a grown-up, you need to hide things from your inner child. Add a handful of baby spinach leaves to your burger mixture, and you’ll get the nutrients and flavour without feeling like a giraffe.

Get Stuffed

Like any other burger, chicken burgers taste amazing stuffed. When forming your patties, fill with a bit of blue cheese, some mushrooms pan-fried with butter and garlic, some roasted red peppers or anything else that tickles your fancy. Since you don’t have to add much, it’s a great way to boost the flavour of your burger without adding a tonne of calories.

Leave the Mustard in the Fridge

This isn’t your traditional burger, so why dress it like a traditional burger? For condiments, mix it up with Asian flavours like peanut sauce or a bit of Teriyaki, or add a bit of Southwest flavour with some salsa and avocado. Sure, you can do the relish thing, but what fun is that?

So there it is. Chicken burgers can be just as delicious and versatile as their burger brethren – you just need to change your perspective a little.  Whatever you decide to dress it up with, I’ll leave you with this basic recipe for the burger mixture:

1lb ground chicken
2 shallots, minced
1 clove garlic, minced
1 egg yolk
1 Tbsp Extra Virgin Olive Oil
Kosher salt and fresh cracked pepper to taste

Directions: Mix it up with your hands and form into patties.  To cook, grill on high for one minute on each side to sear, and then reduce heat to medium-low and flip every 2 minutes until cooked through.

We try to keep up with as many Canadian food bloggers as we can, and these are just a few of the mouth-watering posts we came across this month. Enjoy!

Indian Butter Chicken-Murgh Makhani [http://www.seasaltwithfood.com/2010/07/indian-butter-chicken-murgh-makhani.html]

Butter Chicken, though not exactly a diet dish, is one of our favourite chicken dishes. Over at Sea Salt with Food, Angie whips up a delicious-looking butter chicken recipe from leftover Tandoori Chicken. If only our leftovers looked this good.

Pan Roasted Cilantro-Mint Marinated Chicken Thighs [http://chowtimes.com/2010/07/25/pan-roasted-cilantro-mint-marinated-chicken-thighs/]

Chicken thighs are often overlooked at dinner, which is a shame, since they are economical and loaded with nutrients and flavour. Suanne at Chow Times has a great dish featuring chicken thighs with a middle-eastern flair.

Chicken with Curried Tomato Almond Sauce [http://duckandcake.blogspot.com/2010/07/daring-cooks-challenge-chicken-with.html]

This recipe from the oddly-named Roast Duck and a Big Gooey Cake has our mouths watering. Almond butter is one of our favourite things (from scratch, no less) and the mix of tomato and curry to this dish sound amazing.  Eliz provides step-by-step photos as well, which is brilliant for a recipe you’ve never tried before.

If you have a Canadian food blog, or know of one that we should be reading, let us know about it in the comments!

For the weeks before Canada Day, we asked Canadians to share their favourite BBQ sauces and spice rubs with us for a chance to win a cookbook shopping spree from Chapters.

We’ve chosen a winner from the entrants by random draw, and we’re pleased to announce that the winner is Rachel Moir from Ontario!

Here’s her entry – we can’t wait to try this one on the barbeque!

Memphis-Style Chicken Rub

1 T. garlic powder
1 T. onion powder
1 T. white pepper
1 T. cracked black pepper
1 T. chili powder
1 T. ground red pepper
1 T. cumin
2 T. paprika

Mix the ingredients together well and place into a salt shaker. Rub the mixture rub over chicken before and during cooking. Sprinkle again before serving.