It’s that time of year again, time to celebrate our nation with friends and family! Whether you are hosting a get-together or attending a party, atHOME has the must-try recipes for this Canada Day.
1. Maple Buttermilk Grilled Chicken – Prep time: 45 minutes, Total 
time: 2hr 45 minutes, Portions: 10-12.
What you need:
- 2 cups (500 mL) buttermilk
- 2 green onions, chopped
- 4 cloves garlic, minced
- 1/2 tsp (2 mL) pepper
- 1/4 tsp (1 mL) cinnamon
- 1/4 tsp (1 mL) crushed hot pepper flakes
- 20 small bone-in skin-on chicken pieces, (about 5-3/4 lb/2.5 kg)
- 1/2 tsp (2 mL) salt
- 1/4 cup (60 mL) maple syrup
Prep:
In large bowl, combine buttermilk, onions, garlic, pepper, cinnamon and hot pepper flakes. Add chicken, turning to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Remove chicken from marinade, discarding marinade. Sprinkle with salt. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until digital rapid-read thermometer inserted into thickest part reads 165°F (74°C), about 35 minutes.
Grill, brushing with maple syrup, until glossy and coated, about 5 minutes.
2. Tangy Canada Day Coleslaw – Prep time: 15 minutes, Total time: 2hr 15 minutes, Portion size: 10-12.
What you need:
- 1/4 cup (60 mL) cider vinegar
- 1 tbsp (15 mL) lemon juice
- 2 tsp (10 mL) granulated sugar
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/3 cup (75 mL) extra-virgin olive oil
- 10 cups (2.4 L) shredded green cabbage
- 1-1/2 cups (375 mL) thinly sliced radishes
- 1/2 Vidalia onion, thinly sliced
- 2 tbsp (30 mL) chopped fresh parsley
Prep:
In large bowl, whisk together vinegar, lemon juice, sugar, salt and pepper until sugar is dissolved, 1 minute. Whisk in oil until combined. Add cabbage, radishes, onion and parsley; toss. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
3. Homemade Beaver Tails – Makes 8.
What you need:
- 1/4 cup hot tap water
- 1/4 cup milk
- 1/4 cup sugar
- 3 tablespoons butter
- 1 package quick rise yeast (.25 oz.)
- 1 egg
- 1 teaspoon salt
- 2-2 1/2 cups all purpose flour
- any light colored oil for frying (such as canola, vegetable or peanut oil)
- sugar
- cinnamon
- lemon juice
- nutella
Prep: here
4. Herbed Mini Potato Skewers – Prep: 30 minutes, Total time: 40 minutes, Portion size: 10-12.
What you need:
- 30 mini yellow potatoes or white potatoes, scrubbed (about 1-1/2 lb/675 g)
- 30 mini red potatoes, scrubbed (about 1-1/2 lb/675 g)
- 2/3 cup (150 mL) butter, melted
- 2 cloves garlic, grated or pressed
- 1 tbsp (15 mL) finely chopped fresh parsley
- 2 tsp (10 mL) finely chopped fresh rosemary
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
Prep:
In large pot of boiling salted water, cook yellow and red potatoes until tender, about 15 minutes. Drain and let cool slightly. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Combine butter, garlic, parsley, rosemary, salt and pepper. Alternating colours, thread potatoes onto metal skewers. Brush with some of the butter mixture.
Place skewers on greased grill over medium-high heat; close lid and grill, turning and brushing frequently with butter mixture, until potatoes are hot and golden, about 8 minutes.
5. Authentic Canadian Poutine – Prep time: 20 minutes + 30 
minutes of soaking, Cook time: 20 minutes, Portion size: 4.
What you need:
- 4 pounds russet potatoes, cut into 1/4 inch matchsticks
- 2 of your favorite beers, I used a Canadian beer (can sub water)
- 4 tablespoons unsalted butter
- 1/4 cup flour (use a gluten free flour blend if needed)
- 1 shallot, finely minced
- 1 clove garlic, minced or grated
- 3 1/2 cups low sodium beef stock*
- 1/2 cup stout beer (or more beef stock)
- 2 tablespoons ketchup
- 1 tablespoon balsamic vinegar
- 2 teaspoons worcestershire sauce
- salt and pepper, to taste
- canola oil, for frying
- 3 cups cheddar cheese curds
Prep:
Place the cut potatoes in a large bowl, cover with beer (or cold water) , and refrigerate for 3 minutes to 2 hours, the longer the better.
Meanwhile, make the gravy. Heat the butter in a large saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add the shallot and garlic, and cook, until soft, about 2 minutes. Add the beef stock, ketchup, stout beer, balsamic vinegar, worcestershire, and a pinch of salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Keep over the lowest setting while you fry the potatoes. You may need to add more beef stock to thin if the gravy gets too thick.
Pour the canola into a 6-qt. Dutch oven, filling it about 3 inches up the sides. Heat over medium heat until a deep-fry thermometer reads 375 degrees F. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes. Remove from the oil and drain on paper towels. Increase the temperature to high, and heat oil until thermometer reads 425 degrees F. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2-4 minutes. Transfer fries to paper towels to drain. Sprinkle the fries with salt.
Immediately divide the fries among serving bowls. Divide the cheese curds over the fries. Now make sure that your gravy is piping hot and pour the gravy over each serving of cheese fries.
