I think we all know what comes after May's Mom Month, that's right, June has opened its doors to our Dads . Not only will it be Father's Day , but June 21st will be the official start of summer. And so, how do we celebrate these two occasions through our Cooking Club? You've got it, we're grilling . I have chosen three great and easy recipes (one of which is vegetarian!) It's now up to you to decide what you'd like to make. 1) Cowabunga Beef Burgers with Yummy Yammy Fries care of Greta and Janet Podleski (The fries are a bonus.) 2) A Grilled Vegetable Wrap with Black Olive and Sun-Dried Tomato by our dear friend Michael Smith. 3) And Honey Mustard Chicken Drumsticks by Mr. Griller Matt Dunigan. What Will June's CCC Be? online surveys How the Cooking Club Challenge works: Make the chosen recipe which will be announced at the end of the month Follow the recipe either to a "T" or add your creative flair Email us (community@foodnetwork.ca) a picture (jpg. format) and a short descriptive paragraph - no more than 50 words before month's end for your chance to win! Share tips and opinions with fellow challengers Related: Results for May's CCC Mid-Month Round Up: Sour Cream Apple Coffee Cake Post your CCC pictures in the photo gallery Check out the CCC blog page

March is Getaway Month , with this in mind we wanted you all to cook up a (Canadian version) of Jamaican Jerk Chicken for March's Cooking Club Challenge . You know, so you could dream that you were off having that island experience, in the comfort of your own home! Well, a couple of you took delight in cooking up this flavourful meal and this is what came of it... . Thanks Stephanie H . who renamed the dish "no-jerk chicken" because her sweetheart boyfriend voluntarily picked up the slack around the house! She marinated, grilled and ate the juicy chicken, which she noted as a keeper. Thanks Laura V . who has fallen for lime! She loved the mix of allspice with lime as the chicken was "so nice and warm without being spicy." Laura's chicken was moist and tangy and will become a regular meal in her home. If these two pictures and experiences don't inspire you to cook up this wonderful meal, I don't know what will! So try something new and embrace amazing food that you can create in the comfort of your own kitchen. ...................................... Here's how the Cooking Club Challenge works: Make this month's recipe: Michael Smith's Jerk Chicken Create the recipe either to a "T" or add your creative flair Email us (blog@foodnetwork.ca) a picture (jpg format) and a short descriptive paragraph - no more than 50 words before the end of the month for your chance to win! Share tips and opinions immediately with fellow challengers. ...................................... Michael Smith’s Jerk Chicken with Brown Rice Yield: 4 This is my version of one of the tastiest ways ever invented to flavour grilled chicken; a jerk marinade. The marinade is essentially highly seasoned pureed raw onion, and, of course, the longer the chicken sits in it, the better it will taste. Try overnight! You don’t have to use a chipotle pepper but I prefer its smoky flavour and medium heat to traditional fiery hot habenero peppers. INGREDIENTS Chicken 2 tablespoons of ground allspice 1 dried chipotle pepper 2 bunches of green onions, roughly chopped 4 limes, juiced and zested 1/4 cup of molasses or honey 1/2 cup of olive oil or vegetable oil Salt 1 Pound chicken, cut into 4 pieces (2 breasts and 2 legs) Rice 1/2 stick of butter 1 cup of brown rice 2 cups of chicken stock or water salt and pepper DIRECTIONS Chicken Place allspice, chipotle pepper, green onions, limejuice and zest, molasses, olive oil and salt into a blender and puree until a smooth paste forms. Scrape it into a...