CANDIED BACON

Many thanks to my friend Jacqui who gave me the inspiration for this recipe!

Measurements are approximate.

1/2 c. brown sugar

2 tbsp. maple syrup

2 tsp. Dijon mustard

pinch of Epicure's Sriracha Seasoning or Chipotle Chili or Chili Powder (optional)

8 slices bacon

Epicure's Maple Bacon Pepper

Combine first 4 ingredients - it should be like a dry rub. Lay bacon slices onto a cookie sheet lined with parchment paper (enough to fold over and cover the bacon). Rub the sugar mixture into each slice of bacon, and sprinkle with Maple Bacon Pepper. Fold parchment paper over the bacon and lay another cookie sheet on top if you want to keep the bacon flat while cooking. Bake at 350 F for about 20 minutes, adding additional 10 minute intervals until it looks done. Let the bacon cool and then break into pieces before serving.

MULLIGATAWNY SOUP

Here's my adaptation of a recipe I found on Simply Recipes.

1 onion, diced

2 celery, chopped

2 carrots, chopped

3 tbsp. Epicure's Mango Curry Dip Mix

salt

2 chicken breasts, chopped (mine were already cooked in the slow cooker when I made homemade chicken stock overnight. You could use raw chicken and just let it cook in the soup.)

2 c. chicken stock

2 c. water

1/3 c. basmati rice

1 granny smith apple, chopped

1/2 c. coconut milk

Heat some butter and olive oil in a pot and add vegetables. Cook for about 5 minutes over medium heat, then add Mango Curry dip mix and salt. Cook for another minute and then add chicken, chicken stock, and water. Bring to a boil and add rice and apple, then reduce heat and cover for 15 minutes. Stir in coconut milk.

PEROGY CASSEROLE

36 frozen perogies
1/2 - 1 c. frozen peas
2/3 c. milk
2-4 tbsp. butter
2 packages Epicure's Mac & Cheese Sauce Mix
1 c. grated cheddar cheese
4-6 slices bacon, chopped
1 onion, thinly sliced

Grease a 9x13" baking dish with butter, and line it with perogies. In a saucepan, whisk together milk, butter, and Mac & Cheese sauce mix until butter melts. Brown the onion and bacon in a frying pan until bacon is cooked and onion is soft. Drain off fat. Top the perogies with peas, onions, and bacon, then pour cheese sauce over top. Top with grated cheese. Bake at 350 F for about 30 minutes.

Ready to go in the oven!

FRESH ROLLS WITH PEANUT-FREE DIPPING SAUCE

large rice paper rounds
rice vermicelli
carrot, cut into matchsticks or sliced into ribbons
cucumber, cut into matchsticks
red pepper, thinly sliced
avocado, thinly sliced
lettuce

Dipping Sauce:
1 tbsp. Wow Butter (or any peanut butter replacement)
1 tbsp. Epicure's Sesame Ginger Dressing Mix
1/2 tsp. Epciure's Satay Seasoning
1 1/2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. brown sugar

Pour boiling water over vermicelli and let it soften, then drain and pour cold water to help the noodles cool. Soak rice paper rounds in warm water till they are soft. Lay on a plate, and vermicelli and vegetables in the middle. Fold the top and bottom towards the center, and then start rolling from the left, tucking everything in as you go.
Whisk sauce ingredients together and serve.

SPAGHETTI SQUASH CHICKEN LASAGNA

2 spaghetti squash
olive oil
Epicure's SPG Oven Fry Seasoning
2 chicken breasts
Epicure's Pizza Seasoning
28 oz. can crushed tomatoes
1 tbsp. Epicure's Marinara Sauce Mix
grated mozzarella cheese

Slice squash in half lengthwise and scoop out seeds. Rub with olive oil and sprinkle with SPG seasoning. Place on baking sheet cut-side up and roast at 400 F for about 40 minutes. Meanwhile, cut chicken breasts into smaller pieces and place in an Epicure silicone steamer. Sprinkle with Pizza seasoning, put the lid on, and microwave for 4-5 minutes. Heat tomatoes and Marinara sauce mix in a saucepan for a few minutes. When squash is done, scrape it out with a fork and mix it together with the chicken and sauce. Put it in a baking dish and top with grated cheese. Bake at 350 F for 30 minutes.

CHICKEN CACCIATORE

Original recipe is posted on epicure.com at this link.

chicken drumsticks (I used about 12)
Epicure's SPG Oven Fry Seasoning
1 - 796ml can diced tomatoes
2 tbsp. Epicure's Marinara Sauce Mix
1 can artichokes, drained and quartered

Season chicken with SPG seasoning. Heat some oil in a large pan and brown the chicken on all sides. Set chicken aside and drain any excess oil from pan. Add tomatoes and use a potato masher to crush them up a bit. Add Marinara seasoning and artichokes. Return chicken to the pan and bring sauce to a simmer. Cover and simmer for about 15 minutes, then remove lid and simmer for another 5-10 minutes. Serve with rice and salad.

VEGETARIAN PASTA DISH WITH SPINACH & TOMATOES

This is based on the Summer Rotini Marinara recipe from epicure.com.

pasta (use as much as you normally cook for your family)
olive oil
2-3 c. cherry tomatoes, halved (I also used some of my Slow-Roasted Balsamic Tomatoes that were leftover in the fridge. I would have used them all and skipped the cherry tomatoes but I didn't have enough.)
1-2 tbsp. Epicure's Pesto or Marinara Sauce Mix or Balsamic Vinaigrette Mix
2-3 c. baby spinach
1/4 c. Parmesan cheese

Cook the pasta. While it's cooking, heat the oil in a frying pan over medium heat and add the tomatoes and Pesto or Marinara. Cook for about 5 minutes, then turn off the heat and add the spinach, stirring till it starts to wilt. Drain pasta and toss with veggies and cheese.

BARBECUE TUSCAN ROAST CHICKEN

1 tbsp. Epicure's Roast Chicken Seasoning
2 tsp. Epicure's Barbecue Seasoning
2 tbsp. olive oil
1 chicken

Combine first 3 ingredients and rub over chicken. Roast uncovered at 375 F for 75-90 minutes, basting occasionally. Cover and let rest for 15 minutes before serving.

Served with risotto (seasoned with SPG Oven Fry Seasoning) and Paris Bistro Finishing Sauce.

SLOW-ROASTED BALSAMIC TOMATOES

Slowly roasting these at a low temperature brings out the natural sugars in the tomatoes. They are so tasty!!

6 roma tomatoes
drizzle of olive oil
pinch of salt
2 tsp. Epicure's Balsamic Vinaigrette Mix (or try a different Epicure seasoning if you like - the options are endless!)

Slice tomatoes in half lengthwise and toss with olive oil, salt, and seasoning. Lay tomatoes cut-side up on a baking sheet lined with parchment paper. Place in the oven at 250 F for 5 hours. Serve as an appetizer or side dish, or blend into soups.

PIZZA BREAD

1 store-bought pizza crust
Epicure's Balsamic Vinaigrette (recipe on the bottle: 1 tbsp. Epicure's Balsamic Vinaigrette Mix, 3 tbsp. balsamic vinegar, and 1/3 c. olive oil. Make a half-batch if you like, and it can stay in the fridge for a week.)
grated cheese
Epicure's Pizza Seasoning

Whisk together vinaigrette ingredients and brush a bit onto the crust. Top with lots of grated cheese and a sprinkle of Pizza Seasoning. Bake at 400 F for 8-10 minutes. Dip in marinara sauce if you like.

FISH TACOS WITH CORN & BEAN SALSA

I used frozen tilapia for this recipe, and it called for the fish to be baked from frozen. You can use whatever fish you like.

4 tilapia filet per person
1 lime
Epicure's Cuban Seasoning (or Fajita Seasoning)
4 tortillas

Lay fish in a baking dish and squeeze lime juice over top. Sprinkle with seasoning and bake at 400 F for 15 minutes. Warm the tortillas if you want, and fill with fish, coleslaw, corn & bean salsa, and/or guacamole.

COLESLAW
2 c. coleslaw
1/4 c. mayonnaise
1 tsp. ketchup
1-2 tsp. Epicure's Big Burger Sauce Mix
squeeze of lime juice (optional)

Pour coleslaw in a bowl and combine remaining ingredients, adding a bit of water if it's too thick. Toss over coleslaw.

CORN & BEAN SALSA
1 can black beans, rinsed and drained
2 c. corn
handful of cherry tomatoes
1-2 tsp. Epicure's Salsa Mix (Poco Picante if you like it spicy, or Pico if you like it mild)
squeeze of lime juice
Epicure's Chili Lime Sansel (optional)

Toss together all the ingredients.

GUACAMOLE
1 avocado
1 tbsp. Epicure's Guacamole Dip Mix
squeeze of lime juice
2 tbsp. sour cream (optional)

Combine ingredients together with a fork.

HOMEMADE YOGURT (SLOW COOKER)

I love Greek yogurt, but it's expensive to buy! Here's a cheap and easy way to make your own yogurt.

4 c. milk (I used 2%)
1/4 c. plain yogurt
1/2 c. skim milk powder

Pour milk into slow cooker and turn on low heat. Heat for about 3 hours. Unplug slow cooker and let it sit for another 3 hours. Scoop out about 2 c. of warm milk and mix it with plain yogurt and skim milk powder until smooth. Pour back into the slow cooker. Keep the slow cooker unplugged, and wrap a thick bath towel all around it to keep the heat in. Let it sit for 8 hours. Stir yogurt and store in clean containers in the fridge. If you want to thicken it like Greek yogurt, put a colander over a bowl and line it with cheesecloth. Pour yogurt into the colander and let it strain. The liquid that comes out is the whey, and you'll be left with thick, creamy yogurt.

SPA-STYLE SALMON

This recipe from epicure.com is so easy to make, even though it sounds fancy! You can find the original recipe here.

SPA-STYLE SALMON
salmon fillets
asparagus, ends snapped off
olive oil
salt & pepper
Epicure's Lemon Dilly Dip Mix
lemon wedge

Place each salmon fillet in the middle of a large parchment paper square. Season with salt & pepper. Place asparagus on top and drizzle with olive oil. Sprinkle with Lemon Dilly dip mix and a squeeze of lemon juice. Use kitchen twine and tie up the parchment paper into a package. Place on a baking sheet and bake at 400 F for 10-15 minutes. Serve with rice and a side salad (I had mixed greens, cucumber, cherry tomatoes, goat cheese, and Epicure's Balsamic Vinaigrette.)

EGGNOG CHEESECAKE DIP

This is my new favourite fruit dip!

2 tbsp. Epicure's Eggnog Cheesecake Mix
1 tsp. Epicure's Hot Buttered Rum
1/2 pkg. cream cheese, softened
2 tbsp. Greek yogurt or plain yogurt

Combine ingredients together until smooth. Serve with fruit.

Eggnog dip on the left, Cranapple Cinnamon yogurt dip in the middle, and Carrot Cake Cheese Ball on the right.

ETON MESS

If you like food and/or exercise, you should totally check out this awesome blog by our friends Moira & Jonty: Climb Eat Cycle Repeat. I've been tempted by many of their recipes, but this one really caught my eye and it was the perfect time to try my new Epicure Chia Jam Mix.

You can find Moira & Jonty's recipe (along with some great tips on how to make meringues) here, and here is my adaptation:

3 egg whites
1/4 tsp. white vinegar
1/2 c. white sugar
1/2 c. icing sugar

2 c. frozen blueberries (or whatever berries you want)
2 tbsp. Epicure's Chia Jam Mix
1/2 tsp. balsamic vinegar

1 c. whipping cream
1-2 tbsp. Epicure's Summer Berry Dip Mix

In a metal bowl, beat egg whites and vinegar for about 1 minute until frothy. Combine sugars together and gradually add to the egg whites, 1 tbsp. at a time, while the mixer continues on medium-high. (Add 1 tbsp. every 30 seconds or so.) Once all the sugar has been added, continue beating for about 8 minutes or until you have stiff, glossy peaks. Scoop onto a baking sheet lined with parchment paper and bake at 300 F for 1 hour.

While the meringues are in the oven, prepare your blueberry jam. In a microwave safe dish (Epicure's Rectangle Steamer is perfect!) add blueberries, Chia Jam mix, and balsamic vinegar. Leave the lid off and microwave for 4 minutes. Mash up the berries a bit and put in the fridge for 15 minutes to let it set.

Beat the whipping cream and Summer Berry dip mix until soft peaks form. Fold a bit of the blueberry jam into the whipped cream.

In a large dessert bowl, or in smaller individual bowls/glasses, put layers of crumbled meringues, whipped cream, and jam. Serve immediately.

I will be making this many, many times! It was so good. Thank you Moira & Jonty!

ONION BOMBS

You can find this recipe all over the internet. Here is how I made it:

1 lb. lean ground beef
1/4 c. mushrooms, diced
1/4 c. fresh herbs (I used parsley)
1/4 c. breadcrumbs
1 tbsp. brown sugar
2 tbsp. Epicure's 3 Onion Dip Mix
1 tbsp. Epicure's Burger Seasoning or Meatloaf Seasoning
1 tbsp. ketchup
1 tsp. soy sauce
1 tsp. Worcestershire sauce
salt (I used Epicure's Butcher Block Sea Salt)
2 onions
1-2 packs bacon
1/2 c. barbecue sauce

Combine first 10 ingredients, and season with salt. Slice onions in half down the middle, and peel the sections apart. Form a large meatball and encase it in 2 onion halves. Wrap in 2 or 3 slices of bacon, securing with toothpicks. Place in a baking dish, or I put them on a perforated pan and then put a baking sheet lined with tinfoil on the rack underneath to catch the grease. Bake at 425 F for 40 minutes, then baste with barbecue sauce and bake for another 5 minutes.

VEGETABLE ROSE TART

Found this recipe from Buona Pappa, and I used Epicure's Sun-kissed Tomato Dip Mix to flavour it. Try it with your favourite dip mix!

1 square puff pastry
2 eggs
475 g. ricotta cheese
1/2 c. grated Parmesan cheese
1 c. grated mozzarella cheese
2 tbsp. Epicure dip mix (I used Sun-kissed Tomato, but it would be great with 3 Onion, Cheese Chives & Bacon, Herb & Garlic, etc)
2-3 carrots
1 zucchini
1-2 purple squash or carrots (or try an eggplant)
olive oil
salt

Roll out puff pastry and place in a pie plate. Put parchment paper inside and fill crust with dry beans to keep it from puffing up while baking. Bake at 350 F for 20 minutes, then remove the parchement paper and beans. Mix eggs, cheeses, and seasonings and spread into the crust. Slice vegetables with a mandolin or Epicure's Ceramic Slicer so that you have long, thin strips. Put them in a bowl and microwave for 1 minute to soften them up so that you can roll them. Roll each slice and stick it in the cheese mixture, then brush with a bit of olive oil and season with salt. Bake at 375 F for 45-50 minutes.

MEXICAN GRILLED CORN

Another recipe from Parents magazine. Here is the original link.

butter
Epicure's Chili Lime Sansel
cilantro, chopped
crumbled cheese (original recipe called for Cotija cheese, but I couldn't find that so it said to use any hard, salty cheese like Parmesan)
corn on the cob

Grill corn over medium-high heat, turning occasionally, for about 10 minutes. Brush with butter, season with Chili Lime Sansel, and then sprinkle with cilantro and cheese.

Photo from Parents magazine because I can't find my camera and their picture is so pretty anyway.

MONTREAL CHICKEN WITH ROOT BEER GLAZE

This recipe is from the magazine Parents. Here is the original recipe.

1 c. root beer
1 c. ketchup
1/2 c. orange juice
1/4 c. honey
2 tbsp. Worcestershire sauce
1 tsp. liquid smoke
3 lbs. bone-in, skin-on chicken pieces
Epicure's Montreal Chicken Rub
2 limes, quartered

Bring first 6 ingredients to a boil and then simmer until it starts to thicken. Rub chicken with Montreal Chicken Rub and let it sit at room temperature for 30 minutes. Turn on the burners on one side of the barbeque, and sear the chicken over direct heat for about 8 minutes, turning once or twice. Move chicken to the other side of the barbeque and cook, covered, over indirect heat for about 12 minutes, turning once or twice.  Baste with the sauce and continue cooking for a few more minutes (covered), and repeat this 2 or 3 times. Grill lime wedges and squeeze over chicken before serving.

Photo from Parents magazine, because my camera is hiding somewhere in my house and I can't find it.

SUSHI BITES

I used the Perfect Petite Pan to make these adorable sushi bites. They pop out nicely, and are really quick and simple to make!

1 1/2 c. sushi rice
3 tbsp. rice vinegar
2 tsp. sugar
2 tsp. Epicure's Asian Stir Fry Seasoning
Sushi toppings: nori, baby shrimp, imitation crab, avocado, carrot, cucumber, etc.  Slice things very thinly, and don't put too much or the sushi bites will fall apart.
Epicure's Sesame Crunch Topper or Epicure's Gomasio Sansel

Dipping Sauce:
2 tbsp. Epicure's Sesame Ginger Dressing Mix
2 tbsp. soy sauce
1/3 c. rice vinegar (you can use less if you want, or leave it out and just add more soy sauce)

Cook sushi rice according to directions. Stir sugar and Asian Stir Fry seasoning into the rice vinegar, and pour over the rice. If you like, cut pieces of nori and place them in the bottom of the Perfect Petites Pan. Put a bit of rice into each section of the pan and top with your seafood and vegetables. Put some more rice on top and press down firmly. Sprinkle with Gomasio Sansel or Sesame Crunch Topper, and refrigerate for a bit before popping them out. Serve with Sesame Ginger dipping sauce.

Aren't they pretty?

Bacon-Wrapped Chicken Stuffed with Cheese & Squash

chicken breasts
butternut squash
Epicure's Sage & Apple Stuffing Mix
salt & pepper
grated mozzarella cheese
bacon (2 slices per chicken breast)

Pound chicken breasts flat, and season with salt & pepper. Peel and dice butternut squash. Place in an Epicure silicone steamer and sprinkle Sage & Apple Stuffing Mix. Microwave for 6-8 minutes and mash it up with a fork. Lay each chicken breast on two pieces of bacon, spread some squash onto each one, and sprinkle with grated cheese. Roll it up tightly with the bacon. Heat a bit of oil in a frying pan over medium high heat and sear the chicken breasts on all sides. Transfer to an oven preheated to 350 F and continue cooking for about 15-20 minutes.

MOO SHU PORK

This recipe is from Canadian Living, and it's ready in about 15 minutes.

340 g. ground pork

2 cloves garlic (I have just discovered Epicure's Minced Garlic and it's my new favourite thing. 1/2 tsp = 1 clove)

2 tbsp. cornstarch

1 tsp. Epicure's Asian Stir-fry Seasoning

1/4 tsp. pepper

3 tbsp. unseasoned rice vinegar

4 tsp. soy sauce

2 tbsp. oyster sauce (I found this in the Asian aisle at Sobey's)

1 tbsp. sugar

1 tsp. sesame oil

2 tbsp. oil

3 eggs, lightly beaten

4 c. coleslaw mix

1 1/2 c. mushrooms, thinly sliced

5 green onions, sliced diagonally

12 small tortillas or lettuce cups
Epicure's Sesame Crunch Topper

In a bowl, combine pork, garlic, cornstarch, Asian Stir-fry Seasoning, and pepper. Add half the rice vinegar and half the soy sauce. In another bowl, combine remaining rice vinegar and soy sauce with oyster sauce, sugar, and sesame oil. In a wok, heat 1 tsp. oil over high heat and cook eggs, stirring until just set (about 30 seconds). Set aside. Add remaining oil to the wok, and stir-fry pork mixture until no longer pink (about 5 minutes). Add coleslaw and mushrooms, and stir-fry until mushrooms are softened (about 2 minutes). Add oyster sauce mixture, green onions, and eggs, and stir to coat. Serve in tortillas or lettuce cups and sprinkle with Sesame Crunch Topper.

Super easy, and super yummy! Even Michael ate it.

SUSHI SALAD

Thank you to my friends who suggested this easy salad when I was too lazy to make sushi rolls last week! Measurements are approximate, but this would probably feed 2 people (or 1 very hungry person).

2 c. cooked rice
1/2 avocado, diced
1/2 c. cucumber, chopped
1/2 c. imitation crab meat or shrimp
1/4 piece of nori/seaweed, torn into pieces
1 tbsp. Epicure's Sesame Ginger Dressing Mix
2 tbsp. rice vinegar
1 tbsp. soy sauce
1/8 tsp. sesame oil

Toss together rice, avocado, cucumber, and seafood. Whisk together remaining ingredients and pour over salad. You could sprinkle it with Epicure's Sesame Crunch Topper if you like.

I forgot to add the pieces of nori in this photo.

All stirred up with nori pieces added.

SHAKE N' BAKE

1 pkg. chicken wings

1/3 c. flour

3/4 tsp. salt

2 tbsp. Epicure's Poultry Seasoning

1 tsp. Epicure's Smoked Spanish Paprika

2 eggs

2 tbsp. milk

Mix flour, salt, and spices in a dish. Whisk eggs and milk in another dish. Dip chicken wings into egg mixture and then coat with flour mixture. Lay on a lined baking sheet and bake at 450 F for 20 minutes.

The kids loved these!

INDIAN RECIPES (DAL, ALOO MATAR, AND LE TAJ CHICKEN)

Trying out some new recipes tonight.... as long as I give the kids naan, they'll pretty much eat anything so I figured it was worth a shot!

DAL (lentils)
2 tbsp. butter or oil
1 onion, diced
3-4 cloves garlic, minced
1/2 jalapeno, seeded and finely chopped
1/2 tbsp. cumin
1/2 tbsp. coriander
1 tbsp. garam masala
1/2 - 1 tbsp. fresh ginger, grated
1/2 tbsp. sugar
salt & pepper
1 large tomato, diced
1 c. lentils
4 c. chicken or vegetable stock (you can use Epicure's bouillon bases)

In a large pot, heat butter and cook onions until they soften. Add garlic, jalapeno, spices, ginger, sugar, salt & pepper, cooking for a couple minutes. Add tomatoes and lentils, and pour in chicken or vegetable stock. Bring to a boil, and then simmer over medium heat until liquid reduces and lentils are cooked.

ALOO MATAR (potatoes & peas)
2 tbsp. butter or oil
1 onion, diced
3 cloves garlic, minced
1 tbsp. fresh ginger, grated
1 bay leaf
2 tsp. garam masala
1 tsp. paprika
1 tsp. sugar
salt & pepper
4 potatoes, peeled and chopped
2 c. frozen peas
1/2 c. crushed tomatoes
1 c. water
2 tbsp. prepared Le Taj sauce  - optional (recipe below)

In a wok, heat butter and cook onions until softened. Add garlic, ginger, bay leaf, and spices and cook for a few minutes before adding potatoes and peas. Add crushed tomatoes and water, and bring to a gentle boil. Reduce heat and cover, stirring occasionally, until potatoes are cooked. Stir in Le Taj sauce if you like.

LE TAJ CHICKEN (in the steamer)
2 chicken breasts, cubed
2 tbsp. Epicure's Le Taj Secret Sauce mix
1/4 c. water
2 tbsp. oil

Combine Le Taj mix with water and set aside for 5 minutes before stirring in oil. Place chicken in an Epicure silicone steamer and toss with 1-2 tbsp. of the Taj sauce. Put the lid on the steamer and microwave for 4-6 minutes.

ALMOND CHOCOLATE TRUFFLE CUSTARD

This is the same recipe as my crème brûlée recipe, but I substituted some of the sugar with Epicure's Chocolate Truffle Dip Mix, and I ate it as custard instead of adding the sugar on top and melting it.

5 egg yolks
3 tbsp. sugar
3 tbsp. Epicure's Chocolate Truffle dip mix
1 tsp. vanilla
1 tsp. almond extract
2 c. whipping cream

Whisk yolks and sugars together, then whisk in remaining ingredients. Pour into ramekins and place in a baking dish with a couple inches of water in it. Bake at 375 F for 45-50 minutes. Cool to room temperature and then refrigerate until set.

SMOKED SEA SALT & LIME WINGS

I made these as part of our Super Bowl Party feast last night. They were delicious!

chicken wings

1 lime, juiced

flour

Epicure's Alder Smoked Sea Salt

Epicure's Black Pepper

Put wings in a bowl and toss with lime juice. Drain off any excess juice from the bowl. Combine a bit of flour, smoked salt, and pepper (I didn't really measure, but I think it was about 3 tbsp. flour, and maybe 1 tbsp. of salt and maybe 1 tsp. of ground pepper for 1 kg of wings.) You could also add in some zest from the lime. Sprinkle over the wings and toss to coat them in the flour mixture. Lay on a lined baking sheet and bake at 400 F for 25-30 minutes.

2 MINUTE BLUEBERRY SOUR CREAM CAKE

I made this for the kids today at snack time. I based it on this recipe for Raspberry Yogurt Cake, but I used sour cream instead of yogurt and reduced the amount of sugar.

3 tbsp. sour cream
2 tbsp. melted butter
1 eg
1/2 tsp. vanilla
6 tbsp. flour
2 tbsp. sugar
1 tsp. Epicure's cinnamon
1/2 tsp. baking powder
2-3 tbsp. frozen blueberries

Stir wet ingredients together and add dry ingredients. Fold in blueberries. Scoop batter into 2 greased Cake For One molds and microwave for 2 minutes.

ROAST CHICKEN THIGHS & BRUSSELS SPROUTS WITH PANCETTA

I found this recipe in a Rachael Ray magazine and changed it slightly to use some of my Epicure seasonings. It smells amazing!

4 tbsp. olive oil
2 tbsp. Epicure's Seasoning for Rosemary Garlic Oven Fries or Poultry Seasoning
1 tsp. fennel seed (I used a few drops of fennel essential oil instead)
salt & pepper
12 bone-in, skin-on chicken thighs
1 lb. brussels sprouts, halved or quartered with outer leaves removed
100 g. pancetta, diced
1/3 c. white wine
1 lemon, sliced
3 shallots, sliced
4 cloves garlic, chopped
1 tbsp. Epicure's Sage & Apple Stuffing Seasoning

In a large boil, combine 2 tbsp. oil, rosemary garlic seasoning, fennel seed, and salt & pepper. Add chicken and turn to coat. In another bowl, toss together remaining ingredients with the other 2 tbsp. oil. Spread on a lined baking sheet, and nestle in chicken thighs. Roast at 475 F for 25-30 minutes. Turn on broiler and broil for a few minutes until chicken skin gets crispier.

PANINIS WITH BACON-WRAPPED PORK TENDERLOIN & GREMOLATA

I was inspired by Rachael Ray's recipe for Porchetta Tenderloin on Ciabatta, Muffaletta-Style, but I changed up almost everything and came up with my own version.

1-2 handfuls fresh parsley, chopped
8-10 cloves garlic, chopped
zest of 1 lemon (save juice for later)
1 tsp. Epicure's Cuban Seasoning
1 tsp. Epicure's Roast Chicken Seasoning
drizzle of olive oil
2 pork tenderloins
salt & pepper
10-12 bacon slices

To make the gremolata, combine first 6 ingredients. Season pork with salt & pepper, and cover with gremolata. Wrap with bacon slices and brown on all sides in a frying pan over medium-high heat. (The original recipe called for pancetta and you're supposed to tie up the tenderloin with kitchen twine. I used bacon and didn't tie it up, and most of the bacon came loose when I cooked it, so I would recommend using the kitchen twine or wrapping the bacon around tighter.) Transfer to a pre-heated oven (375 F) and continue cooking until pork reaches internal temperature of 160 F - about 30 minutes. (Rachael Ray said 140 F but that didn't seem hot enough to me.) Let it rest before slicing. Sprinkle with fresh lemon juice to brighten the flavours before serving.

You can serve this on its own, or turn it into sandwiches or paninis. You'll need:

ciabatta buns
cheese (I used havarti.)
picked red onions (thinly slice half a red onion, and sprinkle with about 2 tsp. sugar, some salt, and 2-3 tbsp. lime juice. Let it sit for at least 15 minutes before serving.)
extra bacon (since most of the bacon fell off while cooking)

Place the sliced pork, bacon, and pickled onions on one half of the bun. Top with cheese, and grill in a panini press.

These were sooooooo good!!!

PAD THAI

Who knew Pad Thai was so simple to make?

1/2 c. ketchup

1/2 c. water

2 tbsp. peanut oil

1 tbsp. soy sauce

1 tsp. garlic powder

1/2 tsp. cumin

a couple drops of sesame oil

450 g. pad thai rice noodles

300 g. raw shrimp

1 chicken breast, cubed

2 eggs

4 green onions, diced

1/3 c. peanuts, chopped (which I forgot)

250 g. bean sprouts

lime wedges

cilantro

Combine first 7 ingredients in a bowl and set aside. Place noodles in a dish and pour hot water over them. Soak for 25-30 minutes and then drain. In a wok, heat some oil (I used peanut oil) and cook chicken and shrimp (you can do it in separate batches if you want).  Set aside and add a bit more oil to the wok if necessary. Add eggs and scramble for about 30 seconds, then add chicken and shrimp back to the wok. Add the noodles and stir-fry for 3-5 minutes. Toss in green onions, peanuts, bean sprouts, and ketchup mixture, stirring to coat. Serve with lime wedges and cilantro.

Forgot the peanuts, but it was still delicious.

BACON, BASIL & SWEET PEPPER BAKED PASTA

4 c. (approx) rotini pasta
6 slices bacon
1/2 a red pepper, yellow pepper, and green pepper, chopped
1 onion, chopped
1-2 tbsp. Epicure's Basil & Sweet Pepper Dip Mix
2 c. pasta sauce
grated cheese

Add pasta to boiling water and cook for 10-12 minutes. Meanwhile, in a frying pan cook bacon and set aside. Drain off most of the grease, and add the vegetables to the pan. Sprinkle with dip mix and sauté until softened. Add pasta sauce and then stir in the drained pasta. Place everything in a 9x13" pan and sprinkle with grated cheese. Bake at 350 F for 30 minutes.

MASON JAR CAJUN SHRIMP & GUACAMOLE SALAD

I used the 500 ml mason jars this time -- the 1 L jars were way too big for one lunch, and these wide-mouth jars are much easier to fill. Start at the bottom of the list and work your way up, packing lots of spinach in at the top:

spinach
guacamole (mashed avocado, Epicure's Guacamole dip mix, and lime juice)
cajun shrimp (shrimp sprinkled with Epicure's Cajun Oven Fries seasoning, then sautéed)
sautéed bell peppers and onion

MASON JAR TACO SALAD

I'm trying out some new mason jar salads for lunches this year - we'll see how they turn out! I used a 1 L mason jar and you can cram a lot in there (it might even be too much, although the smaller jars seem too small.) They are supposed to last a few days in the fridge, and when you're ready to eat you just dump it all into a bowl and toss it together.

Read the list from the bottom up to the top (ie: put the salsa into the jar first, and end with the spinach on top.)

spinach or lettuce
taco beef
grape tomatoes, halved
avocado, chopped and sprinkled with lime juice
corn
black beans
red onion or shallot, diced
salsa

I forgot to add cheese in there - it could go in between the beef and the spinach.