If you’re looking for ideas for cooking chicken this fall, you’ll want to take a look at a new online magazine Get Clickin’ with Manitoba Chicken 2010/11 produced by Manitoba Chicken Producers and found on their website at www.chicken.mb.ca.

The magazine includes 21 great new tested recipes for simple suppers, special occasions and easy entertaining. You’ll have seen many of these recipes featured on the “Great Tastes of Manitoba” shows.

Also included in the magazine are links to Manitoba

GRILLED CHICKEN TACOS

1 lb. boneless skinless

chicken thighs, sliced

1/2 onion, finely chopped

1 tsp. ground cumin

1 tbsp. Worcestershire

sauce

2 cloves garlic, minced

1 jalapeno pepper,

seeded and finely

chopped

1 c. shredded

cheddar cheese

1/2 c. chunky salsa

2 tbsp. chopped

cilantro leaves

50-g bag taco chips

(optional)

8 large flour tortillas

Salsa, sour cream and

guacamole (garnish)

In a large frying pan over medium-high heat, combine chicken, onion, cumin, Worcestershire sauce, garlic and jalapeno pepper. Stir-cook until chicken is no longer pink inside. Remove from heat and let cool slightly. Wrap tortillas in plastic wrap and microwave for 30 seconds or until warm. Stir cheese, salsa and cilantro into the chicken mixture then spoon the mixture onto the centre of each tortilla. Top with broken taco chips. Fold the edges of the tortilla into the centre to cover the filling. Place folded side down on a baking sheet. Broil until crisp and browned on one side (2 -3 minutes). Turn over and broil until crisp on the other side (about 2 minutes). Serve immediately with salsa, sour cream and guacamole. (Can also be done on the barbecue or indoor grill.)

Serves four.

As seen on “Great Tastes of Manitoba.” chicken how-to videos. These offer step-by-step instructions for preparing and cooking perfect chicken every time.

Manitoba Chicken Producers represents 117 registered farms raising meat chickens that are grain fed, free run, and free of added hormones. Chicken from these family farms is available in grocery stores and restaurants throughout Manitoba and northwestern Ontario.

Here’s a recipe selected fromGet Clickin’ with Manitoba Chicken

Squash can seem a little intimidating to tackle, but they are an incredibly versatile vegetable that produces all kinds of soups, stews, and curries, or incorporated into desserts such as cakes and cookies. You may be wondering what to do with squash which was one of the garden vegetables that did well in many places, despite our rainy summer.Amy Loewen of Boissevainrecently sent us this favourite recipe from her household. Thanks, Amy!

1 (4-to 5-lb.)

spaghetti squash

1 tbsp. canola oil

2 red onions, chopped

2 cloves garlic, minced

1-1/2 c. fine, dry,

bread crumbs

1 red sweet pepper, diced

1 tsp. salt

ManitobaCo-operator Recipe Swap Box 1794,

Carman, Man. R0G 0J0

or email [email protected]

FARMERS’ MARKET SPAGHETTI SQUASH

Ground pepper,

to your liking

1 c. lightly packed,

fresh parsley, chopped

1 c. grated

mozzarella cheese

1 c. grated

cheddar cheese

Prepare spaghetti squash by either of the following methods:

*Poke squash in several places and microwave 15 min. on high power, turning over after 8 minutes. Cook longer if necessary, until squash is tender but still slightly firm. Cut in half, cool slightly before handling. Remove seeds (may reserve for roasting a tasty snack). Then “spaghetti,” using a fork to scrape pulp from inside of shells. Place pulp in colander to drain.**

OR…

*Preheat oven to 350 F. Cut squash in half. Scrape out seeds. Bake, cut sides down, on lightly greased, rimmed baking sheet until tender but still a bit firm, 45 min. to one hour. Turn halves over and let cool slightly before handling. Then “spaghetti,” using a fork to scrape pulp from inside of shells. Place in colander to drain.**

While squash bakes sauté onions and garlic in oil, until soft and translucent.

Preheat oven, or increase oven temperature, to 400 F. Lightly grease 10×15-in. baking dish. In large mixing bowl, combine bread crumbs, red pepper, salt and pepper. Stir in onions and garlic. Add the parsley, mozzarella and cheddar cheeses and stir to combine. Fold in cooked, drained squash and mix well. Pour into prepared pan. Bake for 30 to 40 minutes, until bubbling and browned on top.

** If shells remain firm and intact you may fill the shells with prepared casserole mixture and bake right in the shells. Place filled shells on rimmed baking sheet and bake as above.

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RECIPE SWAP