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.