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.