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.