TWO VEGETABLE SIDE DISHES

I tried something new for Christmas dinner tonight, and it was easy to prepare (and delicious to eat!) We had a spiral-cut glazed ham, and I made two side dishes (along with plain corn and potatoes for the kids). We finished off the meal with some sticky toffee pudding - I wish I could say I made it, but the stuff from Costco is to die for!

SPINACH & POTATO HERBED SALAD
1 pot full of baby potatoes, quartered
1/3 c. olive oil
1 tbsp. Epicure's Lemon Dilly dip mix
1 tsp. sugar
1/2 lemon, zest & juice
1 c. baby spinach, cut into thin ribbons
1 bunch chives, chopped
1 bunch flat-leaf parsley, chopped
3 shallots, thinly diced

Boil potatoes in salted water for 15 minutes. Whisk together olive oil, Lemon Dilly, sugar, and lemon zest & juice. Pour over drained potatoes and coat well. Toss in spinach, herbs, and shallots. Season with salt & pepper. Serve hot, warm, or cold.

LEMON BALSAMIC BEETS, POTATOES, & BRUSSELS SPROUTS

beets, peeled and chopped

baby potatoes, quartered
brussels sprouts, outer leaves peeled, then quartered (in this photo I didn't use brussels sprouts, but they were a tasty addition so I'll definitely keep using them!)

3 tbsp. olive oil

3 tbsp. balsamic vinegar

juice of 1/2 a lemon

salt & pepper

Toss the vegetables with oil, vinegar, and lemon juice. Spread on a lined baking sheet (leaving excess liquid behind) and season with salt & pepper. Roast at 425 F for about 40-45 minutes (depending on the size of the vegetables).

SALTED CARAMEL HOT COCOA

This caramel sauce only takes 5 minutes, and it's so easy to make. It's delicious on ice cream, but it's fantastic in this decadent hot cocoa recipe.

Caramel Sauce:
1/2 c. whipping cream
2 tbsp. Epicure's Hot Buttered Rum
1 tsp. vanilla
1/2 tsp. Epicure's Sea Salt (don't grind it - use the whole grains)

Hot Cocoa:
3 c. milk
1/2 c. whipping cream
4 tbsp. Epicure's Pure Cocoa (3 tbsp. might even be enough if you're using Epicure's amazing cocoa)
1/2 tsp. salt
2 tsp. vanilla
1/3 c. sugar (1/4 c. might be enough)
1/4 c. caramel sauce

In a small saucepan, bring whipping cream and Hot Buttered Rum to a boil. Reduce heat and continue to gently boil for 4-5 minutes (colour should darken slightly). Remove from heat and stir in vanilla and sea salt.

In a large sauce pan over medium-high heat, combine all the cocoa ingredients together and stir until smooth and hot.  Serve with whipped cream and a drizzle of the leftover caramel sauce.

Best hot chocolate EVER!

EXTRAORDINARY BISCUITS

I adapted this recipe from a Michael Smith cookbook. It made just over 20 biscuits so you could easily half the recipe. You could use a variety of Epicure dip mixes to make these biscuits. The three dips from the Extraordinary Cheese Dip recipe are always popular, although I opted to leave out Lemon Dilly and use twice as much Cheese Chives & Bacon instead.

4 c. flour
2 tbsp. baking powder
1 tsp. salt
2-3 tbsp. Epicure dip mix(es) - I used 2 tbsp. Cheese Chives & Bacon, and 1 tbsp. 3 Onion
1 c. butter
1 1/2 c. milk

Sift together dry ingredients, and cut in butter using a pastry blender. Add milk and mix until dough forms a ball. Roll dough out on a floured surface until it's about 1" thick, and use a small glass to cut out circle shapes. Place on a parchment-lined baking sheet and bake at 400 F for 15 minutes.

no photo because my camera is broken =(

TACOS AL PASTOR

I used this recipe from Canadian Living and made a couple small changes based on what was in my pantry.

1 can chipotle chili in adobo sauce (recipe called for only 1 chili but I used 3 or 4 and thought it was perfect - the kids thought it was too spicy. You could also try using Epicure's Adobo Seasoning with a bit of Epicure's Chipotle Chili added to it.)
2 tsp. vinegar (I used red wine vinegar)
1/2 tsp. Epicure's Cinnamon
1/2 tsp. cayenne powder
1 tsp. oregano
1 tsp. cumin (You could use 1 tbsp. Epicure's Cuban Seasoning instead of the cayenne, oregano, and cumin.)
1/2 tsp. Epicure's Roasted Garlic Aioli (or garlic powder)
salt
1.5 kg boneless pork shoulder roast, trimmed
1 onion, sliced
2 pineapple slices
1 tbsp. cornstarch (recipe called for 1 tsp. but it wasn't thickening up for me so I added more)
1/2 c. crushed or diced pineapple, drained
tortillas, warmed

Garnishes:
avocado, diced
cilantro, chopped
radishes, thinly sliced
pickled red onions (thinly slice 1/2 a red onion, sprinkle with a bit of salt and 1 tsp. sugar, then stir in 2 tbsp. lime juice and let it sit for at least 15 minutes)
homemade salsa (dice a tomato and sprinkle with 1 tsp. Epicure's Poco Picante Salsa Mix)
sour cream

Mince the chipotle chilis and mix with vinegar and spices. Rub all over pork and lay pork on top of onion and pineapple slices in the slow cooker. Cook on low for 8 hours. Remove pork and set aside. Pour liquid through a strainer and discard solids. Pour 1 c. of liquid back into the slow cooker. Whisk cornstarch with 1 tbsp. water and add to liquid. Cook on high for 10 minutes, then add the meat back to the slow cooker. Just before serving, stir in pineapple chunks. Serve in tortillas with your favourite garnishes.

Photo from Canadian Living, because my camera is broken, and their photo is prettier anyway!

TWO MARINADES FOR CHICKEN OR PORK (HUMMUS & CUBAN)

Tonight I used these marinades on two pork tenderloins, and cooked them on the barbecue for about 20 minutes over medium heat, flipping once.

HUMMUS MARINADE (this one is delicious on grilled chicken, topped off with some fresh cherry tomatoes and feta cheese)
2 tbsp. Epicure's Roasted Garlic Hummus Dip Mix
1 tbsp. lemon juice
2 tbsp. olive oil

CUBAN MARINADE (this one is amazing on chicken or pork shish kebabs with bell peppers, onions, and pineapple or mango)
2 tbsp. Epicure's Cuban Seasoning
1 tbsp. Epicure's Hot Buttered Rum
1 tbsp. lime juice
2 tbsp. olive oil

VOL AU VENT

3 tbsp. butter
3 tbsp. flour
2 c. chicken bouillon (2 c. water + 1 tbsp. Epicure's Chicken Bouillon Base)
2 c. milk
2 tsp. Epicure's Sage & Apple Stuffing Seasoning
2 c. frozen peas & carrots (steam them in the microwave for a few minutes)
2 c. roast chicken, chopped
puff pastry patties

Melt butter in a large saucepan. Add flour and cook for 1 minute. Slowly whisk in liquids and bring to a gentle boil. Reduce heat and simmer for 20 minutes while puff pastries are baking at 400 F. Stir in vegetables & chicken and heat through. Cut off the top circle of the puff pastry to create a hole and pour the chicken mixture inside.

10 MINUTE CHOCOLATES

This is a half-batch from this recipe. I made 20 petite chocolates from this recipe:

1 c. Epicure's Pure Cocoa
1/2 c. coconut oil, melted
1/2 c. liquid honey
1/2 tsp. vanilla or peppermint
For the top: Epicure's Chocolate Mint Sugar, Epicure's Maple Bacon Sea Salt, Epicure's Sea Salt, or try mixing in coconut, dried fruit, nuts, etc.

Measure cocoa into a bowl, and add melted coconut oil. Add honey (if you use the same measuring cup the oil was in, the honey will slide out easily.) Add vanilla or peppermint and whisk until smooth. (If adding things like coconut, dried fruits, or nuts, stir those into the chocolate.) Scoop 1 tbsp. of chocolate into each space in the Perfect Petite Pan. Tap the pan so spread the chocolate evenly. Grind chocolate mint sugar over top, or take a pinch of sea salt (whole) and sprinkle a few grains over each chocolate. Place in the freezer for at least 10 minutes. Since coconut oil melts at a low temperature, keep these frozen until ready to serve, and don't over handle them.

FENNEL & APPLE SPINACH SALAD

1 bulb fennel, cored and thinly sliced (Epicure's ceramic slicer works great for this!)
2 apples, cored and thinly sliced
1 bag baby spinach
handful of cherry tomatoes, halved
1/2 c. diced pancetta, browned

Dressing:
3 tbsp. raspberry vinegar
2 tbsp. chives, finely chopped
1 tbsp. honey
2 tsp. Dijon mustard (I used Saskatoon Dijon mustard)
1 clove garlic, minced and smashed with the side of your knife
salt & pepper
1/3 c. olive oil

Toss ingredients together (save pancetta for the end). Pour dressing ingredients into an Epicure cruet and shake well. Dress the salad just before serving, and top with pancetta.

Served with Saskatoon Glazed Pork Tenderloin and Apple Bacon Stuffing

SASKATOON GLAZED PORK TENDERLOIN WITH APPLE BACON STUFFING

I followed this recipe, but used 2 pork tenderloins instead of a loin roast, and I made a few minor changes to the seasonings and sauce. It was delicious!

2 pork tenderloins
salt & pepper

Dressing:
4 slices bacon
2 shallots, finely chopped
3 cloves garlic, minced
1 apple, peeled and chopped
1 tbsp. Epicure's Sage & Apple Stuffing Seasoning
salt & pepper
2 c. cubed day-old baguette
1/3 c. chicken broth (1/3 c. water + 2 1/2 tsp. Epicure's Chicken Bouillon Base)

Glaze:
2 tsp. Saskatoon mustard (or Dijon mustard)
1/2 c. Saskatoon jam

Cut tenderloins in half lengthwise, but don't cut all the way through. Open them like a book, and pound flat. Season with salt & pepper.
Dressing can be prepared a day in advance. Brown bacon in a frying pan, and set aside, reserving a bit of the bacon grease in the pan. Add shallots and garlic and cook a couple minutes, then add apple and seasonings and cook for another 4 minutes. Add bread cubes and chicken broth and stir well. Toss in crumbled bacon.
Place dressing on tenderloins and roll them up, securing with butcher's twine. (I did this the night before and put it in the fridge.) Preheat oven to 325 F. Heat some vegetable oil in a large pan over high heat and sear all sides of the tenderloins. Transfer pan to oven and cook uncovered for 30-45 minutes, or until internal temperature reaches 140 F. (Mine was closer to 150 F.)
Meanwhile, heat glaze ingredients together in a saucepan. Brush tenderloin with glaze and broil for 4 minutes. Remove from oven, cover with tinfoil, and let the meat rest for at least 15 minutes before cutting.

Served with mashed potatoes and Fennel, Apple & Spinach Salad

CARROT SNACK CAKES WITH COCONUT LIME CREAM CHEESE ICING

My daycare kids were in for a treat today! I basically used this recipe, with some minor modifications. I doubled it and made 6 microwave mug cakes and 18 perfect petites. Here is the original (un-doubled) measurements:

1/2 c. flour
1/4 c. whole wheat flour
1/4 c. brown sugar
1/2 tbsp. Epicure's Pumpkin Pie Spice (original recipe called for 1 tbsp. but 1/2 was enough)
3/4 tsp. baking soda
pinch of salt
1 egg
1 tsp. vanilla
1/4 c. applesauce (instead of oil)
1/4 c. orange juice
1 carrot, grated (about 1/2c. or 2/3 c.)

Icing:
1/2 pkg. cream cheese, softened
1 tbsp. Epicure's Sweet Coconut Lime Fruit Dip Mix
2 tsp. honey

Combine flours, sugar, spice, baking soda, and salt. In a separate bowl, whisk together egg, vanilla, applesauce, and orange juice. Pour over dry ingredients and stir until just combined. Fold in carrot. Scoop into a greased ramekins and microwave for 2-4 minutes (start with 2 minutes and then check them and add more time if necessary). If using the Perfect Petites pan, grease each cavity and scoop in some batter. Bake at 350 F for 15 minutes.

For icing, combine all ingredients until smooth, then scoop onto the top of each little cake.

SAUSAGE, SPINACH & ZUCCHINI LASAGNA (CROCKPOT)

1 tray mild Italian ground sausage
1 large onion, diced
4 cloves garlic, minced
1 - 798 ml can crushed tomatoes
1 can tomato paste
2 tbsp. Epicure's Marinara Sauce Mix
2 handful spinach, chopped
1 c. zucchini, grated
4 c. mozzarella cheese, grated
500 ml cottage cheese
12 oven-ready lasagna noodles

In a large frying pan, brown sausage and then add onion and garlic, sautéeing till soft. Add tomatoes, tomato paste, and seasonings, then toss in vegetables and stir well. Remove from heat. Combine cheeses together in a bowl, and then start layering things into the crockpot, starting with sauce, then cheese, then noodles.  After the last layer of noodles, add another layer of sauce and cheese, then cook on low for 4-6 hours.

The picture isn't very appetizing, but this lasagna was amazingly delicious!

HOT & CHEESY CHICKEN DIP

You can use this recipe to make puff pastry appetizers or just a hot dip - it's delicious either way! Play around with the seasonings too - if you don't like things too spicy, just use the Creamy Ranch Dip Mix and one of the other seasonings (Buffalo Wings OR Chipotle, Bacon & Cheddar).

1/2 lb. ground chicken, browned, or 1 chicken breast, cooked and shredded
1 pkg. cream cheese
1/2 c. mayonnaise
1 c. grated cheese
1 tsp. Epicure's Buffalo Wing seasoning
2 tsp. Epicure's Creamy Ranch Dip Mix
2 tsp. Epicure's Chipotle, Bacon & Cheddar Dip Mix

As a Hot Dip: Combine ingredients in a baking dish and bake at 350 F for 20 minutes or until golden and bubbly. Serve with tortilla chips.
If making appetizers, roll out a square of puff pastry and use Epicure's Appy Maker to cut it into triangles. Put a scoop of the dip on each triangle and then roll it up. Place on a lined baking sheet and bake at 425 F for 10-12 minutes. (I made about 40 small triangles using 2 squares of puff pastry, and there was enough dip leftover to put in a small baking dish and cook as a hot dip.)

MINI FRITTATAS

My daycare kids gobbled these up!

5 eggs
1/2 c. whipping cream
2 tsp. Epicure's Cheese, Chives & Bacon Dip Mix
1 tsp. Epicure's 3 Onion Dip Mix
1 c. zucchini, grated
1 tbsp. goat cheese, crumbled
1/2 c. cheddar cheese, grated
1/2 carrot, grated
salt

Whisk ingredients together and pour into greased Perfect Petites mold on a baking sheet. Bake at 350 F for 25-30 minutes.

HEALTHY CHOCOLATE ZUCCHINI BITES

2 c. flour
3 tbsp. Epicure's Pure Cocoa
1 tbsp. baking powder
1 1/4 tsp. Epicure's Pumpkin Pie Spice
1/4 tsp. salt
1 egg
3/4 c. brown sugar
1/2 c. apple sauce or oil
1/2 c. milk
2 tsp. vanilla
1 1/2 - 2 c. zucchini, grated

Mix first 5 ingredients together in a large bowl. Mix remaining ingredients in a separate bowl, then add to dry ingredients and mix just until wet. Lay Epicure's Perfect Petites mold on a cookie sheet and grease each individual mold. Fill with batter and bake at 350 F for 15 minutes. There was leftover batter, so I made a few cupcakes afterwards, but you could also flip out the Perfect Petite pan and use it again for the remaining batter.

FLOURLESS CHOCOLATE CAKES WITH SEA SALT & PEACHES

I got this cake recipe from my new Michael Smith cookbook, but instead of using a muffin pan I used Epicure's Perfect Petite silicone mold. I served them with a sprinkle of sea salt, some ice cream, whipped cream, and fresh diced peaches. They were absolutely delicious!

8 oz. semi-sweet chocolate (recipe called for dark chocolate)
1/2 c. butter
4 eggs
1/2 c. sugar
1 tbsp. vanilla
2 tbsp. Epicure's Pure Cocoa
1 tsp. Epicure's Cinnamon
Garnishes: sea salt, peaches, whipped cream, and ice cream

In a double boiler, melt chocolate and butter. Remove from heat. In a separate bowl, whisk remaining ingredients together and then mix the egg mixture into the chocolate mixture. Grease the silicone mold with butter and sprinkle with sugar. Tap it over the sink to get rid of excess sugar, and then lay it on a baking sheet. Fill molds with chocolate batter and bake at 400 F for 10 minutes. Transfer the pan to a cooling rack (they should "fall" a bit while cooling), and after cakes are cooled gently pop them out of the molds. Serve with whipped cream and/or ice cream. A sprinkle of sea salt really goes well with this decadent chocolate cake.

PORK TENDERLOIN WITH LEMON ROASTED VEGETABLES & BABA GANOUSH

1 small bag baby potatoes, quartered
1 zucchini, chopped
1 c. grape tomatoes
2 lemons, quartered
2 pork tenderloins
olive oil
Epicure's Baba Ganoush Seasoning
1 tbsp. tahini (optional)

Season pork with Baba Ganoush seasoning and refrigerate for a few hours. Toss veggies with olive oil and seasonings. Place vegetables and lemons in the bottom of a large roasting pan. Put in the oven at 400 F for 20 minutes.  Meanwhile, heat a bit of oil in a frying pan and brown pork on all sides. Transfer to the roasting pan and lay on top of vegetables. Continue cooking in the oven for another 20-30 minutes, or until pork is cooked. (All the recipes I looked at online said it would take 15-20 minutes, but mine took way longer. Maybe I didn't brown it long enough in the frying pan first, or maybe my meat thermometer just doesn't work very well.) Remove pork from the pan and cover it with tinfoil to let it rest for at least 5 minutes before slicing. Continue cooking vegetables if necessary.

Use the roasted zucchini to make baba ganoush. Pick out the zucchini and put it in a bowl. Use one of the cooked lemon wedges and squeeze the juice over the zucchini, and add 2 tbsp. olive oil and tahini. Add some more Baba Ganoush seasoning if you like. Puree with a hand blender.

This was soooooo good!

ITALIAN WEDDING SOUP

This is a double batch. I hope it freezes well, cuz it made a LOT of soup!

2 tbsp. oil
2 c. carrots, chopped (about 5 carrots)
1 c. onion, diced (about 1 large onion)
1 c. celery, chopped (about 5 stalks)
4 cloves garlic, chopped
8-10 c. chicken broth (I used 2 - 900ml containers of chicken broth and then 2 c. water + 1 tbsp. Epicure's Chicken Bouillon Base)
salt & pepper
1 tbsp. Epicure's Marinara Sauce Mix
12 breakfast sausages
1 c. small pasta (alphabets or stars or ancini de pepe)
1 c. chopped baby spinach
optional: 4 more cups chicken broth (4 c. water + 2 tbsp. Epicure's Chicken Bouillon Base)

Heat oil in a large soup pot, and sauté vegetables until soft. Add chicken broth and bring to a boil, then simmer for about 20-30 minutes. Meanwhile, remove casings from sausages and cut each sausage into 3-4 sections, rolling them into meatballs. Add to the broth and bring back to rolling boil for about 5 minutes. Season with salt, pepper, and Marinara seasoning. When meatballs are cooked, add pasta and cook for another 3-5 minutes. Stir in chopped spinach.

I found that the pasta soaked up a lot of the liquid as it cooled on the stove, so I added 4 more cups of chicken broth. You could also use less pasta instead.

TROPICAL SMOOTHIE

There are a ton of smoothie recipes out there - this is my go-to recipe, and I change it up depending on what fruit we have in the freezer that day. All measurements are approximate.

1-2 c. frozen fruit (I used peaches and strawberries)
1/2 banana
2 c. orange juice (sometimes I use half orange juice and half coconut milk)
1/2 c. plain Greek yogurt
1 tbsp. Epicure's Sweet Coconut Lime Dip Mix (or Summer Berry Dip Mix)
1-2 oz. rum (depending on if this is a morning smoothie or an evening smoothie!)

Put everything in a blender and pour into a glass.

FISH TACOS WITH PEACH SALSA & LEMON BASIL AIOLI

For the peach salsa:
3 tomatoes, diced
1/4 c. red onion, diced
1 peach, diced
1/2 jalapeno, seeded and diced
handful of cilantro, chopped
juice of 1 lime
2 tsp. Epicure's Poco Picante Salsa Mix

Toss together all ingredients.

For the aioli:
1 tsp. Epicure's Lemon Basil Aioli
1 tsp. olive oil
1 tsp. water
1 tsp. lemon juice
1/3 c. mayonnaise

Whisk ingredients together.

For the fish tacos:
1 c. flour
2 tsp. baking powder
1 tbsp. Epicure's Cuban Seasoning
salt
4 eggs
2-3 tilapia filets, cut into small strips
vegetable oil

Combine first 4 ingredients, and whisk in eggs. Coat fish in the batter, and heat some oil in a frying pan over medium-high heat. Cook fish for 3-5 minutes per side. Serve in a soft tortilla with shredded lettuce, avocado, peach salsa, and lemon basil aioli.

APPLE CRISP PIE

1 pie crust
6 apples, sliced
2 tbsp. lemon juice
1/2 c. sugar
1 tsp. Epicure's Spices Fruit Crumble (or Pumpkin Pie Spice or Cinnamon)
2 tbsp. flour
1/3 c. oats
1/3 c. brown sugar
1/3 c. butter, cut into small pieces

Toss apples in lemon juice, and coat with sugar, spices, and flour. Pour into pie shell. Combine oats, brown sugar, and butter until crumbly, and press on top of the apples. Bake at 375 F for 30-40 minutes.

MUSHROOM TOURTIÈRE

This is a variation of Quebec meat pie that we eat at my in-laws' all the time. I tossed in the mushrooms at the last minute because I had a few left in the fridge to use up -- I think you could easily hide other vegetables like grated carrot or zucchini or eggplant. This recipe should make two tourtières.  (I put 4 cups of filling into each one.) I often make one and put the rest of the filling in a freezer bag for next time.

2 onions, diced
4 cloves garlic, minced
1 lb. ground beef
1 lb. ground pork
1 c. mushrooms, chopped
2 small potatoes, cut into 1" cubes
2 tbsp. flour
1 tbsp. Epicure's Mild Spanish Smoked Paprika
1 tbsp. Epicure's Beef & Steak Seasoning
1 tsp. Epicure's Pumpkin Pie Spice
Epicure's Sea Salt
4 pie shells

In large frying pan, heat some oil and cook onions and garlic for a few minutes. Add meat and cook thoroughly. Meanwhile, put potatoes in an Epicure Silicone Steamer and microwave for 5-6 minutes. Drain meat if necessary, and add mushrooms and potatoes, cooking for a few more minutes. Combine flour and spices and sprinkle over meat mixture, stirring well. Put half the mixture into 2 pie shells, and cover them with the remaining 2 pie shells, pinching to seal the edges. Poke some holes in the top to release steam, and bake in the oven at 400 F for 15 minutes, then lower the heat to 350 F and continue baking for 20-30 minutes.

SLOW-BAKED CHICKEN LEGS WITH BARBECUE FLAVOURS

This is another recipe from my new Michael Smith cookbook, with just the tiniest of changes.

1 can (796 ml) diced tomatoes
1/2 c. barbecue sauce
2 tbsp. red wine vinegar
2 tbsp. molasses or brown sugar
2 tbsp. yellow mustard
1 tbsp. ground cumin
1 tbsp. chili powder (*Instead of using cumin and chili powder, try playing around with different Epicure spices: I used Epicure's Cuban Seasoning and Cajun Oven Fries Seasoning instead. You could also use Chili Seasoning or Barbecue Seasoning.)
1 tsp. sea salt
1 can (540 ml) black beans, rinsed and drained
1 can (540 ml) kidney beans, rinsed and drained
2 red bell peppers, sliced
8 cloves garlic, peeled
12 chicken thighs
garnishes: cilantro, green onions, lime wedges

In a large casserole dish, combine all the ingredients (except chicken). Mix well, and then nestle in the pieces of chicken. Cover with lid or tinfoil and bake at 325 F for 2-3 hours. Use a slotted spoon and transfer to a serving platter, reserving some of the sauce to pour over top. Garnish with lime, cilantro, and green onions if you like. Serve with rice.

BROWN SUGAR PEACH PIE

This recipe is from the Canadian Living website. I bought a case of BC peaches on the weekend, so this seemed like a good recipe to try. I even made my own pie crust (Grandpa Jones always says to use the recipe on the bottom of the Tenderflake lard package, so that's what I used.)

1 pastry for double-crust pie
6 peaches, peeled and sliced
1 tbsp. lemon juice
1/4 c. butter
1/2 c. brown sugar
2 tbsp. flour
1 pinch salt

Roll out half the pastry and fit it into a 9" pie plate. Toss peaches with lemon juice and set aside. Melt butter in a saucepan and add brown sugar, stirring till it melts. Add flour and salt, then stir into peaches. Pour into the pie shell, then roll out the remaining pastry and cut into strips. Lay strips across the pie to create a lattice top, and pinch around the sides, sealing with a bit of water. Bake at 425 F for 15 minutes, then reduce heat to 350 F and continue baking for 35-40 minutes until golden and bubbly. Cool before serving.

GENERAL TSO'S CHICKEN WINGS

This if from my new Michael Smith cookbook, and it turned out perfectly! I adapted it slightly to use some of my Epicure products.

For the baked wings:
1 c. flour
2 tsp. baking powder
2 tsp. sea salt
lots of freshly ground pepper
4 eggs
24 chicken wings
1/2 c. cornstarch

For the sauce:
1/2 c. sugar
1/2 c. ketchup
1/2 c. water
1/4 c. vinegar
2 tbsp. Epicure's Sesame Ginger Dressing Seasoning
1 tbsp. Epicure's Sriracha Seasoning
1-2 tbsp. freshly grated ginger
2 tbsp. soy sauce
2 tbsp. cornstarch
Epicure's Sesame Crunch Topper
1 green onion, thinly sliced

Combine flour, baking powder, salt & pepper in a small bowl. Whisk in eggs. In a large bowl, coat chicken wings with cornstarch, and then add the egg mixture and stir to coat the wings. Place wings on a lined baking sheet and bake at 375 F for 1 hour. Meanwhile, combine first 7 ingredients for the sauce in a saucepan. Combine soy sauce and cornstarch in a small dish until smooth, then add to the sauce. Bring to a gentle boil, then reduce heat and simmer until thickened. When wings are done, put them in a large bowl and pour the sauce over top. Plate them and sprinkle with Sesame Crunch Topper and green onions.

BALSAMIC PARMESAN CHICKEN FINGERS WITH MARINARA DIPPING SAUCE

This is one of the recipes from the "Good Italian. Real Fast." Collection. I just changed a couple of the measurements and it was delicious.

1/2 recipe of Balsamic Vinaigrette (1/2 tbsp. Epicure's Balsamic Vinaigrette, 1/6 c. olive oil, 1 1/2 tbsp. balsamic vinegar)
4 chicken breasts, cut into thin strips
1 c. panko bread crumbs
2 tbsp. Parmesan cheese
Marinara Dipping Sauce (1 - 398 ml can crushed tomatoes + 1 1/2 tbsp. Epicure's Marinara Sauce Mix. Simmer on the stove for 20 minutes.) *I would consider adding a bit of Epicure's Pizza Seasoning as well just to give a little more zing to the sauce.

Whisk together the vinaigrette ingredients in a large dish, then add the chicken strips and let them marinate for a bit. In another dish, combine panko bread crumbs and Parmesan cheese. Coat each chicken strip in the crumb mixture, and lay on a lined baking sheet (or use Epicure's Crisper Pan so you don't have to bother turning them over halfway). Bake at 375 F for 20 minutes. Serve with Marinara sauce.

AUTUMN CURRY SOUP

1/2 onion, diced
2 cloves garlic, minced
1/2 tsp. cumin
1 1/2 tsp. garam masala
1 tbsp. Epicure's Mango Curry Dip Mix
1 c. coconut milk
4-6 c. chicken broth (use 1 c. water + 1 1/2 tsp. Epicure's Chicken Bouillon)
1 butternut squash, peeled and chopped
1 sweet potato, peeled and chopped
1 c. whipping cream
Epicure's Chili Garlic Sea Salt, to taste

Heat a bit of oil in a large pot, and sauté onions till they are soft. Add garlic and spices and cook for 1-2 minutes. Add coconut milk and chicken broth, and add chopped squash and sweet potato. Bring to a boil and then simmer until vegetables are soft. Stir in whipping cream. Purée before serving, and season with salt if necessary. Fresh cilantro is also nice on top as a garnish.

CRAB CAKES WITH AIOLI

1 tbsp. butter

1 clove garlic, minced

1 tbsp. Epicure's 3 Onion Dip Mix

1/2 tbsp. Epicure's Roasted Red Pepper Dip Mix

1 green onion, finely chopped

1 can (120 g) crab meat, drained

2 tbsp. mayonnaise (I used some Sriracha Aioli that I had in the fridge - the Lemon Basil Aioli would also be good.)

1 egg

2 pieces of toast, cut into small pieces

cornmeal or panko bread crumbs

Melt butter in a frying pan and add garlic and dip mixes. Sauté for a few minutes and then add to a bowl with all the other ingredients (except cornmeal). Form into 4 patties and coat with cornmeal or panko. Place in the fridge for about an hour. When you're ready to cook them, heat oil in a frying pan over medium-high heat and fry the crab cakes for about 5 minutes on each side. Serve with Sriracha or Lemon Basil Aioli.

CHICKEN STUFFED WITH PESTO AND CHEESE (recipe by Lori)

Here is Lori's second recipe using Epicure's Pesto Herbs, which looks just as yummy as the first recipe!

2 chicken breasts, pounded flat
2 tbsp. Epicure's Pesto (recipe here)
2 tbsp. cream cheese
2 tbsp. shredded mozzarella
1 egg, beaten
3 tbsp. Parmesan cheese
3 tbsp. panko breadcrumbs

Season chicken breasts with salt & pepper. Spread cream cheese and pesto on the flattened chicken breasts. Sprinkle with mozzarella and roll up. Secure with toothpicks. Place egg in a shallow bowl and combine parmesan and panko in another shallow bowl. Dip the rolled chicken into the egg and then roll in the crumb mixture. Place in a baking dish and bake at 375F for 30 minutes.

ARTICHOKE PESTO DIP (recipe by Lori)

Here is another recipe from a customer who tried out Epicure's Pesto Herbs. Looks delicious! Love the fresh basil and pine nuts on top for presentation!!

1 c. softened cream cheese
1/2 c. mayo
3 tbsp. Epicure's Pesto (see recipe here)
1 can artichoke hearts, drained & rinsed

Mix up the pesto recipe. (I toasted the pine nuts then combined all the ingredients and blended them with my stick blender to get a nice emulsified mixture.) Roughly chop all but 1 of the artichoke hearts and dice that one to fold in at the end. In a food processor (or I continued with my stick blender), fold together cream cheese, mayo, and pesto mixture. Pulse to blend. Add the chopped artichoke hearts and blend to desired dip consistency. Fold in the finely-diced artichoke by hand so the pieces remain larger. Season with salt & pepper to taste. Serve with veggies, taco chips, or toasted pita bread.

CHICKEN WITH BACON & ROASTED TOMATOES

This was a delicious, simple meal from my Jamie Oliver Meals in Minutes cookbook.  This is definitely a new family favourite!

CHICKEN WITH BACON & ROASTED TOMATOES (adapted from Jamie Oliver)

4-5 chicken breasts

salt & pepper

Epicure's Mild Smoked Spanish Paprika

oregano, or try using Epicure's Poultry Seasoning or Montreal Chicken Rub for something different

olive oil & butter

8 slices of bacon

1 pint cherry tomatoes

1 lemon, quartered
Optional: Epicure's Little Italy Secret Sauce (recipe on the jar)

Season chicken with spices.  Heat oil and butter in a frying pan over medium-high heat and brown chicken on both sides, about 4-5 minutes.  Transfer chicken and juices to a baking dish, add cherry tomatoes and lemon wedges, and lay 4 bacon slices over top.  Place under the broiler in the oven for about 15 minutes or until chicken is cooked.  Meanwhile, cook the other 4 bacon slices in the frying pan and add them to the chicken dish when it's finished in the oven. Serve with Little Italy Secret Sauce.

SQUASHED POTATOES

1 1/2 lbs. baby potatoes (leave the peels on)

olive oil

6 garlic cloves

Epicure's Sea Salt

Boil potoates for 12-14 minutes, until tender.  Drain.  Arrange them in the frying pan after you finished cooking the bacon (leave the bacon fat in there!)  Add some olive oil, crushed garlic cloves, and salt.  Use a lid from a smaller pan and gently squash the potatoes until they burst.  Let them brown over medium heat and then toss and squash them again.

CUBAN PULLED PORK PIZZA (recipe by Richelle)

Here's another recipe from one of my customers, who sampled Epicure's Cuban Seasoning (my favourite Epicure seasoning!)

Slather pork tenderloin in oil and Cuban Seasoning. Put in crock pot with 1 c. water and cook on low for 4-6 hours. Shred meat with a fork. Top homemade pizza crust with BBQ sauce, pulled pork, and French's onions. Add cheddar and fresh parmesan cheese. Bake and enjoy!

Richelle said the Cuban seasoning had an amazing smoky BBQ flavour, and the leftover pork will be on buns for lunch tomorrow.

WORLD CUP FINAL (GERMANY VS ARGENTINA)

Tonight's supper was inspired by the World Cup final between Germany and Argentina. Germany may have won the game, but both countries were winners in this meal - everything tasted great and I would definitely make all of these recipes again sometime (though probably not in one meal!) This fed 5 adults and 5 kids so there was a lot of food, but it was all simple to make and everyone seemed to enjoy it.

From left to right:

BUENOS AIRES HEARTS OF PALM SALAD (from this recipe)
1 can heart of palm, sliced
2 tomatoes, sliced
2 avocados, sliced
Dressing:
1-2 tbsp. olive oil
1-2 tbsp. lemon juice
1-2 tbsp. lime juice
salt & pepper

Layer everything on a plate and whisk together dressing. Drizzle over salad and season with salt and pepper.

CHURRASCO (from this recipe)
20 garlic cloves, sliced
2 tsp. salt
1 tsp. peppercorns (Epicure's Garlic Pepper or 4 Pepper Blend would be perfect)
1 c. orange juice
juice from 1 lemon (about 1/4 c.)
juice from 1 lime (about 1/4 c.)
1 onion, chopped
3/4 c. olive oil
6 steaks (you could also try chicken instead)

Combine marinade ingredients in a glass baking dish and arrange steaks in the marinade. Refrigerate overnight. Discard marinade and grill steaks on the barbeque. Serve with chimichurri.

CHIMICHURRI SAUCE (based on this recipe) **This recipe made way more than we needed - I would cut it in half next time.
2 bunches parsley (I used flat leaf and curly parsley)
3-4 garlic cloves, minced
2-3 tsp. dried oregano
2 tsp. paprika
2 tsp. chili flakes
1/4 c. red wine vinegar
1 c. olive oil

Combine all ingredients and use a food processor or immersion blender to smooth it out a bit, but still keep it a little bit chunky. Refrigerate overnight if possible to let the flavours develop.

PORK SCHNITZEL WITH MUSHROOM SAUCE (from this recipe)
10 pork cutlets or porkchops
1/2 c. flour
salt & pepper
oil or butter
2-3 c. mushrooms, sliced
2 garlic cloves, minced
1 1/3 c. chicken bouillon (for a low-sodium version, use Epicure's Chicken Bouillon)
1 tbsp. soya sauce
1/3 c. sour cream

Pound porkchops till they are 1/4" thick. In a shallow dish, mix flour, salt, and pepper. Coat porkchops in flour and save leftover flour mixture. Heat oil or butter in a frying pan over medium-high heat. Cook porkchops for 5-6 minutes, turning once. Set aside and cover with tinfoil to keep warm. When all the porkchops are done, add mushrooms and garlic to the frying pan and sauté till soft. Add leftover flour mixture and cook for 1 minute before adding chicken bouillon. Bring to a boil and then simmer over medium heat for a few minutes until sauce starts to thicken. Stir in soya sauce and sour cream. Serve pork with mushroom sauce on top, and garnish with parsley if you like.

BLACK FOREST CUPCAKES (based on this recipe)
1 Devil's Food cake mix
2 eggs
1 can cherry pie filling
whipped cream (whipping cream, icing sugar, and almond extract)
cherries for garnish

Combine cake mix, eggs, and pie filling. Place 24 cupcake liners in muffin pans. Pour batter into each one, and bake at 350 F for 18-20 minutes. When cupcakes are cool, top with whipped cream and a cherry.

STRAWBERRY SRIRACHA WINGS (recipe by Jamie)

Jamie outdid herself with this recipe! It sounds amazing!

chicken wings
1/2 c. strawberry jelly (split)
2 tsp. Epicure's Sriracha Seasoning (split)
1 tbsp. hoisin
1 tbsp. honey
2 tsp. garlic (split)
salt & pepper

Mix 1/2 the jelly, 1/2 the sriracha, hoisin, 1/2 the garlic, salt and pepper. Line a baking dish with tin foil and add chicken wings. Pour mixture over chicken and make sure everything is covered. Cover with tin foil and bake at 350 F for 30 minutes. At 30 minutes, raise the temperature to 385 F and turn wings. Cover and bake for another 30 minutes. During the last 30 minutes, mix the other 1/2 jelly, sriracha seasoning, and garlic with honey. Remove chicken from oven and turn on broiler. Pour out the chicken juice. Toss chicken in new honey mixture and return to baking dish. Broil for 5-10 minutes.

BBQ PORK RIBS (recipe by Jamie)

I gave away some free Epicure products for 5 of my friends to try -- in return, I asked them each to come up with 2 recipes that feature the product they were given. This recipe comes from my friend Jamie, and features Epciure's Sriracha Seasoning. It sounds delicious!

Add 1 package onion soup mix (or try Epicure's French Onion Dip Mix), Montreal Steak Rub, and Epicure's Sriracha Seasoning to a pot of water. Bring to a boil. Add pork ribs. Cover, reduce heat, and simmer 2-3 hours. Remove from water and grill on the barbeque for 10-20 minutes until brown. Baste with BBQ sauce if you wish while grilling.

ROAST CHICKEN

I put the chicken in a roaster, smothered it in olive oil and butter, and covered it in Epicure's Roast Chicken Seasoning and Epicure's Poultry Seasoning. Then I added about 2-3 tsp. Epicure's Turkey Gravy (only available in the fall) and 1/2 c. water in the bottom of the roaster. Cook uncovered for about 2 hours at 325 F, basting every half hour. (Add more water if necessary.) Continue cooking until meat thermometer reads 185 F. To make gravy, simply drain off the liquid from the roaster, whisk in some flour, and simmer over medium heat for a few minutes.

You could use either of these seasonings on their own - I just opted to try them together for something different. I absolutely love the Roast Chicken Seasoning - it's one of my favourite Epicure spice blends.

PESTO PIZZA

1 pizza crust

1/2 - 3/4 c. pesto (1/4 c. Epicure's Pesto Herbs, 1/4 c. olive oil, 1/4 c. Parmesan cheese, 3 tbsp. finely chopped pine nuts or pistachios - optional)

carmelized onions

baby spinach

cherry tomatoes, halved

goat cheese, crumbled

mozzarella cheese, grated

Epicure's Pizza Seasoning (which I forgot)

Spread pesto on the pizza crust, and layer the remaining ingredients. Bake on Epicure's Crisper Pan at 400 F for 12-14 minutes.

LE TAJ CHICKEN KEBABS

2 tbsp. Epicure's Le Taj Secret Sauce

4 tbsp. water

2 tbsp. olive oil

4 chicken breasts, cubed

1 onion, quartered

20 cherry tomatoes

Combine Le Taj seasoning with water and let it sit for a few minutes before adding the olive oil. Toss chicken in Le Taj sauce. Make skewers with pieces of chicken, onion, and cherry tomatoes. Grill on the barbeque, turning once. (I made a double batch of the sauce so that I had some extra for dipping - I just set some of it aside and used the rest to marinate the chicken.)

This would be great with rice or naan.

EGGS BENEDICT WITH EASY HOLLANDAISE SAUCE

I found blender recipes for Hollandaise sauce, and oh my goodness, it is so simple to make! I jazzed it up with some Epicure products, but you could keep it simple or add your own favourite products, depending on your preference - any of these would be good: Smoked Spanish Paprika, Lemon Dilly, Harissa, or Chipotle Chili.

Fill a pot of water just a couple inches of water and bring to a simmer. Grease egg poachers with butter and crack an egg into each one. Place in the pot and cover, cooking for about 3-4 minutes. The water shouldn't be boiling - you just want it steaming and tiny bubbles coming up from the bottom.

Toast buns or English muffins in the toaster.

Place asparagus in the steamer and microwave for 2 minutes.

In a small pot (or use the microwave), melt 1/2 c. butter. While butter is melting, use a hand blender to beat three egg yolks in a small bowl until they lighten in colour and start to get frothy. Squeeze in the juice of 1/4 lemon, and add your seasonings. (I used Epicure's Fisherman's Wharf Sea Salt for a bit more lemony flavour, and Epicure's Sriracha Seasoning for a bit of kick!) Continue beating, and slowly add the melted butter. Use sauce immediately, or store in a bowl of warm water until you are ready to eat.

To assemble: Place a slice of ham and some steamed asparagus on top of the toasted bun. Top with a poached egg, plenty of Hollandaise sauce, and a pinch of Sriracha Seasoning.

PASTA WITH PARIS BISTRO CREAM SAUCE

8 slices of bacon
1 onion, diced
2 c. chopped mushrooms
1 c. white wine
1 batch Epicure's Paris Bistro Secret Sauce (2 tbsp. Paris Bistro, 1/4 c. water, 2 tbsp. olive oil) - if you don't have this, you could try using Epicure's Herb & Garlic Dip Mix
2 c. whipping cream
cooked pasta
optional: tomatoes & asparagus

In a large pot, brown bacon and set aside. Add onion and mushrooms to the pot and sauté in the bacon grease (drain it beforehand if there is too much grease). Once they are soft, add a splash of wine to deglaze the bottom of the pan. Prepare the Paris Bistro sauce by combining 2 tbsp. of the spice blend with 1/4 c. water and letting it sit for a few minutes before adding 2 tbsp. olive oil. Add the Paris Bistro sauce to the mushroom mixture along with the rest of the wine. Add whipping cream and bring to a boil, then reduce heat and simmer until sauce thickens. Chop bacon and add it to the sauce. Toss pasta in sauce and garnish with chopped tomatoes & steamed asparagus.

SALMON (Oh Canada, Fisherman's Wharf, and Teriykai)

The only thing I don't like about cooking salmon is trying to decide which seasoning to use. There are so many flavours that my family loves! Tonight I made 3 different salmon fillets by placing them all on a lined baking sheet, drizzling them with olive oil, and then sprinkling with the seasonings. Bake at 375F for about 20 minutes.

OH CANADA - drizzle with olive oil and sprinkle with Epicure's Oh Canada Dry Glaze
FISHERMAN'S WHARF - drizzle with olive oil and sprinkle with Epicure's Fisherman's Wharf Sea Salt
TERIYKAI - drizzle with olive oil and sprinkle with Epicure's Teriykai Rub or Seasoning and some brown sugar

Some other great flavours to try are:

• Epicure's Alder Smoked Sea Salt
• Epicure's Sweet & Spicy Mustard or Honey Mustard
• Epicure's Lemon Dilly Dip Mix
• Epicure's Jamaican Jive Dry Glaze

Clockwise from the top: Fisherman's Wharf, Teriyaki, and Oh Canada

PURPLE COUSCOUS

We had some leftover couscous, so I made a very basic salad with some vegetables we had in the fridge. You could add whatever you like - green onions, feta cheese, edamame beans, fresh herbs... there are lots of options. I made a dressing with Epicure's Mint & Beet Dip Mix so it turned a pretty purple colour (and tastes awesome!)

couscous, cooked
cherry tomatoes, quartered
cucumbers, diced
any other ingredients you think would taste good
Dressing :
2 tsp. Epicure's Mint & Beet Dip Mix
2 tbsp. olive oil
2 tsp. raspberry vinegar

Toss the ingredients together in a bowl. Whisk together the dressing and pour over top, stirring until the salad is evenly coated.

Homemade Potato Chips in minutes!

My Epicure Chipster has been going non-stop for the last week - the kids and I have been making batches of homemade potato chips with our two favourite seasonings: Poutine Seasoning and Butcher's Block Sea Salt. I love dipping the chips in Chipotle Bacon & Cheddar dip!

Slice potato with Epciure's Ceramic Slicer and place on the Chipster.

Season with your favourite flavour.

Put in microwave for 3.5 minutes (times may vary).

BAKED MACARONI & CHEESE

My kids love when I make Kraft Dinner Epicure-style (ie: I cook the macaroni, then use Epicure's Mac & Cheese to make the sauce instead of that dreadful neon orange packet of chemicals that we all grew up on.) This recipe is different though - it's your old-school Macaroni & Cheese, loaded with homemade cheese sauce and baked in the oven.  There's nothing but carbs and dairy in this meal (and a bit of onion, to cover the veggie food group!) but it's delicious.

2 tbsp. butter

1 onion, diced or grated (or just use 1-2 tbsp. Epicure's 3 Onion Dip Mix)

1/3 c. flour

3 c. milk

2 tsp. Epicure's Sweet & Spicy Mustard

a dash of Butcher's Block Sea Salt

3 c. cheddar cheese, grated (or use a variety of cheeses if you like)

10 c. cooked macaroni

While the pasta is cooking, melt butter in a large pot. Sauté onion for a few minutes, then add flour and cook for a minute. Slowly add milk, whisking to prevent lumps. Bring to a gentle boil, then reduce heat and simmer until sauce starts to thicken. Add mustard, salt, and cheese (reserving some to sprinkle on top). Stir till cheese is melted, and then add the pasta. Sprinkle remaining cheese over top and bake at 350 F for 30 minutes.

MONTREAL CHICKEN BURGER & SUMMER SALAD

I love making a big batch of burgers and freezing them so we are ready to bbq all summer long! Here's a recipe for chicken burgers and a summer salad that I whipped up with whatever looked good in my fridge.

MONTREAL CHICKEN BURGERS
2 pkgs. ground chicken (probably 1.5 lbs)
1/2 sleeve of unsalted soda crackers, crushed
1 egg
2 tbsp. Epicure's Montreal Chicken Rub
1 tbsp. Epicure's 3 Onion Dip Mix

Combine everything and form into patties. (I use this burger press and freeze them, then cook from frozen.) Grill and serve on a bun with sriracha aioli and your favourite toppings. (I love guacamole on my burgers but sadly I didn't have any tonight.)

SUMMER SALAD
spinach
cherry tomatoes
cucumber
blackberries
snap peas
soft cheese (I used Laughing Cow, but you could use goat cheese or bocconccini)
VINAIGRETTE: 1 tbsp. Epicure's Raspberry Vinaigrette Seasoning, 1/3 c. olive oil, 1/6 c. raspberry vinegar, 1 tsp. Epicure's Honey Mustard