PARMESAN AND CHILI POWDER POPCORN

OK.... so I just had this brilliant idea to post this - may be the result of the 2 or 3 glasses of wine I've just drank, but really... who's counting?? Anyways, our most favourite snack in the evenings is this crazy invention of adding chili powder and parmesan cheese to popcorn; which was first introduced to me by my very best friend, Sandra.

There isn't really any directions other than pop some popcorn, melt a very small amount of margarine and pour over the popcorn (just enough to allow the seasoning to stick), sprinkle with some chili powder (to your liking) and add parmesan, real Parmesan - not that sorta-fake Kraft brand that comes in those containers that sit on a shelf - (the more the better in my books). And voila!! You have a surprisingly delicious snack! Don't judge until you've tried it!

ENJOY!

PESTO AVOCADO FETA PIZZA

OK... THIS IS THE ONE!!! This is the most delicious piece of food that I have made to date. Zack loved it equally, if not more, than I did. And of course, the remaining half avocado that I didn't use on the pizza, I made some delicious guac for our "side dish".

Super quick and super easy - will make for a delicious weeknight meal that will definitely be added into our "regulars" list.

Pesto Avocado Feta Pizza

Ingredients:

• Flatbread, naan bread, or pizza crust - your preference
• 1 skinless, boneless chicken breast, sliced into small pieces
• 1 roma tomato
• 1/2 avocado, pitted and chopped into small cubes
• Feta
• Spinach, chopped
• 1 prepared Epicure's Pesto or pesto of your choice
• Epicure Pesto Herb Mix
• olive oil
• parmesan cheese

**note: could add any toppings of your liking. I found that the above complimented the pesto base perfectly. I honestly don't know if I would add anything else! 

Directions:

• Preheat oven to 350 degrees
• Cook chicken in skillet, turning ~5 minutes, until cooked thoroughly (note: I sprinkled some additional dry pesto herb mix over chicken while cooking)
• Lay flatbread out onto baking pan
• Spread pesto onto flatbread
• Top with desired amounts of toppings (note: I added avocado after cooking to preserve flavour)
• Place in oven and bake ~10 minutes or until crust is golden brown
• Serve with guacamole and chips for an extra treat! 

Recipe for Guacamole

RIGATONI CHICKEN BAKE

So I've been trying out all my new Epicure spices and seasonings. Tonight, I decided to try the Marinara Sauce Mix and added chicken, instead of ground beef, to my pasta (in this house, there must be meat in order for it to be considered a meal) and thought I would use another seasoning, the Herb & Garlic Dip Mix, to flavour the chicken. It was SO DELICIOUS. I know I've said that about almost every post I've made thus far, but it was seriously so fresh tasting. 

Another great bonus: the entire pasta sauce only contained 3mg of sodium (I used no sodium added can of diced tomatoes so didn't have any additional sodium outside of the seasonings). Healthy and delicious.

(note: photo taken before baked with cheese)

Rigatoni Chicken Bake

Ingredients:

• 2-3 boneless, skinless chicken breasts, sliced into small cubes                                 (note: could also use 1-2lbs ground beef or ground turkey)
• Rigatoni or pasta of your choice
• 2 cups prepared Epicure's Marinara Sauce, or preferred marinara sauce
• 3 1/2 cups of low-sodium diced or crushed tomatoes
• Epicure's Marinara sauce mix (note: I used half the recommend sauce mix)
• 1/2 tbsp Epicure's Herb & Garlic Dip Mix, or preferred seasonings
• 1 tbsp olive oil
• 1 egg
• 1 cup low-fat ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese

Directions:

• Prepare Epicure's Marinara Sauce and continue to simmer
• Meanwhile, cook pasta according to package directions
• In skillet over medium heat, warm up olive oil and add slices of chicken
• Top the chicken with Epicure's Herb & Garlic Dip Mix
• Cook chicken for ~10 minutes, flipping half way through, or until thoroughly cooked. 
• Once chicken is cooked, add to Marinara Sauce

**NOTE: Could technically stop here. Serve marinara sauce and chicken over pasta and top with parmesan cheese and/or mozzarella cheese, shredded. To be honest, if I were to make again, I would likely stop here. To bake it takes an extra 20+ minutes and I usually don't have the extra time. 

• Preheat oven to 350 degrees
• Beat egg in a large mixing bowl and then mix in cheeses
• Spread 1 1/2 cups of sauce on bottom of baking pan then add ~half of the pasta and then top with half of the ricotta mixture
• Top with remaining pasta, ricotta mixture and sauce. Can add additional mozzarella and/or parmesan cheese
• Bake, uncovered, for 20-30 minutes or until bubbling. 

LINGUINE WITH CHICKEN AND EDAMAME BEANS

The last couple of days I've been trying out different ways to use my new Epicure seasonings and spices; right now, I love the taste of the Little Italy Secret Sauce so have been using a lot of it! Tonight, I decided that I would try it out on my pasta rather than using a typical marinara sauce. WOW. This was soooo easy, so quick, and SOOOO DELICIOUS. This honestly tastes like a pasta dish that you would order at a restaurant.

Linguine with Chicken and Edamame Beans

Ingredients:

• linguine or your choice of pasta
• parmesan cheese
• lemon juice
• edamame beans or additional vegetables of your liking (optional)
• boneless, skinless chicken breasts, sliced thin pieces (optional)
• 1-2 tbsp olive oil
• 1 prepared recipe Epicure's Little Italy Secret Sauce
• 1 prepared recipe Epicure's Paris Bistro Secret Sauce (note: I made a half recipe for 3 chicken breasts)
• secret sauce
• olive oil
• water

note: the amounts and type of the above ingredients should be to your preference. Play around! 

Directions:

• Cook pasta as per directions
• Prepare both Epicure's Little Italy and Paris Bistro Secret Sauces (takes ~1 minute)
• While cooking pasta, warm up 1-2 tbsp of olive oil in skillet and add sliced chicken 
• Pour the prepared Paris Bistro Secret Sauce onto the chicken and turn every 3-5 minutes until chicken is thoroughly cooked
• Steam edamame beans and any additional vegetables
• Toss strained pasta with desired amount of Little Italy Secret Sauce, parmesan cheese, chicken, and cooked vegetables. Can also add a squirt of lemon juice if desired. Serve and enjoy!

EPICURE'S LITTLE ITALY BRUSCHETTA

Looking for an appetizer to serve before a dinner party or a midnight snack? This is super quick and easy to make and guests will LOVE this bruschetta (even those who don't really care for typical bruschetta will love this).

Epicure's Little Italy Bruschetta

Ingredients:

• French baguette, sliced
• roma tomatoes, diced
• red onion, chopped 
• parmesan cheese
• 1 prepared recipe Epicure's Little Italy Secret Sauce
• Epicure's Little Italy Secret Sauce
• water
• olive oil

Directions:

• Preheat oven to 350 degrees
• Lay baguette slices flat on baking sheet
• Brush prepared secret sauce onto baguettes, amount to your preference - I completely covered the entire surface of baguette
• Add desired amount of chopped onion and tomatoes to baguette
• Top with parmesan cheese
• Place baking sheet in oven for 1-2 minutes or until cheese is melted and serve

EPICURE'S LITTLE ITALY PIZZA

This was so unbelievable easy to make and so unbelievably delicious. Added a lighter and more refreshing taste to a pizza rather than using a typical marinara-type pizza sauce. Great for dinner or a quick and easy lunch.

Epicure's Little Italy Pizza

Ingredients:

• pizza crust or naan bread or flatbread or your preference
• mozzarella cheese, shredded
• desired toppings
• 1 prepared recipe Epicure's Little Italy Secret Sauce *
• secret sauce
• water
• olive oil 

* note: I used a half recipe as I made a single serving for myself on naan bread

Directions:

• Preheat oven to 400
• Spread Little Italy Secret Sauce on pizza crust
• Sprinkle toppings and cheese evenly
• Place in oven and cook for 5-12 minutes (depending on size of pizza), or until cheese is melted and crust is golden brown

GRILLED GUACAMOLE AND CHEESE SANDWICH

So, my husband is out of town which usually means that my suppers consist of left overs, PB & J, or nothing. Juliet is the pickiest thing in the world so no point in cooking for her and Oliver would eat anything, but he's only 10 months old, so I technically don't need to cook for him.

ANYWAYS... I had some avocados that needed to get used up so I was trying to think of something that I could use guac with didn't consist of me actually making anything SO I thought, hmm... haven't made a grilled cheese sandwich in forever, I wonder what it would be like if I threw some guac in there? It was actually pretty tasty! Instead of dipping it in ketchup I used salsa. YUM. Quick, easy, and was a good late night, exhausted from a day of trampolining and shopping and chasing after my kids, meal. Would probably serve better as lunch vs. supper... but some days, you just gotta do what you gotta do!

Grilled Guacamole and Cheese Sandwich

Ingredients:

• guacamole Recipe for Guacamole
• 2 slices of bread (I used rye)
• cheese (I used a combination of mozzarella and cheddar, although would probably taste better with some jack or provolone... I just didn't have any)
• margarine

Directions:

• Warm up non-stick pan on medium heat
• Spread small amount of margarine on slices of bread, exterior portions that will touch the pan so as to not stick (as you would with normal grilled cheese sandwich)
• Place one slice of bread onto pan, butter side down
• Add desired amount of guacamole and top with cheese
• Place second piece of bread on top, butter side out
• Warm up, so bread browns and cheese is melted
• Serve with salsa. YUM!

EPICURE SELECTIONS INTRODUCTION

I am really excited about this new adventure I'm undertaking.... I have started my own business as an Independent Epicure Consultant. I've loved their products for years and have finally decided that this is my time to spread my love! It's amazing how much I've learned about these products in the last couple of weeks and I really am excited to expand my tasting even further!!

Some Interesting Facts:

• 100% nut-free
• 100% gluten-free
• No MSG added
• A large selection of low- or no- sodium options (see below)
• Enrolled in the No-GMO Project
• Inexpensive. I found this the most surprising. Almost all of the seasonings are between $7-11. That is comparable to what you would find on a grocery shelf with the added bonus of being healthy and delicious. 
• There are a TON of recipes online to help guide you when using your new products. 
• Company was first started by a woman looking to provide her family with meals that not only taste good but are also healthy. The company is still a family-run business (nice that it hasn't been taken over by a large corporation)
• It is easy to become an Independent Consultant as well, and enjoy the benefits of such a great line of seasonings, cookware, and more! 

Epicure has many products that are low in sodium as well as a few that have zero sodium. When I first starting selling Epicure, this was one of the things that I was extremely excited about. Here are a few examples:

• Taco Seasoning: 2 tsp prepared has 20mg sodium vs. store-bought product of 260mg 
• Fajita Seasoning: 2 tsp prepared has 10mg sodium vs. store-bought product of 370mg 
• Nacho Cheese Dip: 2 tbsp prepared has 85mg sodium vs. store-bought product of 290mg 
• Marinara Sauce Mix: 1/2 cup prepared has 2mg sodium vs. store-bought product of 500mg
• Beef Bouillon Base: 1 cup prepared has 60mg sodium vs. store-bought product of 1,300mg
• Vegetable Bouillon Base: 1 cup prepared has 40mg sodium vs. store-bought product of 970mg
• Chicken Bouillon Base:1 cup prepared has 100mg sodium vs. store-bought product of 1,130mg

WOW. Those numbers are HUGE. People who are requiring to be on a low- sodium diet (let's be  honest, we all could use less sodium in our diets) have so many great options to still eat great-tasting meals. I think this is what I am the most excited about. 

So... On this note. As I start cooking with these products even more and trying them out, I will post my recipes and results on here as well. (When I initially started this Recipe Blog, I didn't think I would start on this adventure of selling Epicure Selections; however, the two sort of jive nicely together!)

Disclaimer: As a pharmacist it is engrained in me to tell the truth and to provide facts that are as unbiased as possible. So I will continue to hold true to myself and to you about what is delicious and what is not!! 

SPINACH SALAD WITH ORANGE BALSAMIC VINAIGRETTE DRESSING

I served this salad with Balsamic Chicken on top for dinner tonight... IT WAS SO GOOD. It was soo refreshing tasting and SO easy to make. It honestly tasted like a chicken salad you would order in a restaurant (says my hubby... ok, and I completely agree). YUM. My new favourite.

Spinach Salad with Orange Balsamic Vinaigrette Dressing

Ingredients: 

• For the Dressing:
• 1/2 cup orange juice concentrate, thawed
• 3 tbsp balsamic vinegar (I used Oliv brand, Cask 18 balsamic vinegar)
• 1 tbsp honey
• 1 tsp olive oil (I used Oliv brand, Italian Herb)
• For the Salad:
• baby spinach
• red onion, sliced
• mandarin orange slices
• almonds, sliced (optional)

Directions:

• Add all dressing ingredients together in a separate bowl and mix well
• Place spinach on plate and top with oranges, onions, and almonds. 
• Serve with dressing (and can top with chicken, if desired)

Recipe for Balsamic Chicken

CROCK POT BALSAMIC CHICKEN

I made this chicken tonight and served it over a spinach salad with orange balsamic vinaigrette... IT WAS SOOO DELICIOUS. It was soooo fresh tasting and was so easy to make. New Favourite (my hubby says it tastes like a chicken salad you would order in a restaurant and I agree!) YUM. 

Crock Pot Balsamic Chicken

Ingredients:

• 3-4 boneless, skinless chicken breasts
• 2 tbsp olive oil (I used Oliv brand, Italian Herb)
• 1 tsp basil seasoning (could also use italian seasoning for a bit more flavour)
• 2-3 cloves garlic, chopped
• sprinkling of red onions, chopped
• sprinkling of dried red pepper flakes
• 1/2 cup of balsamic vinegar (I used Oliv brand, Cask 18 Balsamic Vinegar)

Directions: 

• Cover bottom on crock pot with 2 tbsp of olive oil
• Place chicken in bottom of crock pot
• Add basil, garlic, onions, and red pepper flakes on top of chicken
• Pour balsamic vinegar on top of chicken
• Cover and cook on low for ~ 5 hours or high for ~3 hours (note: I cooked on high for 3.5 hours and my chicken somehow dried out, but I only cooked 2 chicken breasts)
• Serve over a salad or create a delicious sandwich

Recipe for Spinach Salad with Orange Balsamic Vinaigrette Dressing

CROCK POT BEEF BURGUNDY

I tried this tonight and it was pretty darn tasty. Who am I kidding, it had wine and beef, it was delicious! It has a "high-end" taste to it (whatever that means, I'm not 100% sure) my husband said it could be served in a restaurant. 

But I will let you know that I tweaked the original recipe (and by tweaked I mean, I was lazy, didn't have time, and omitted the first few steps) so I think that affected the outcome of the meal slightly.   Also, I would have preferred to use egg noodles but didn't have any around the house so used rotini; I know you don't think this would make that big of difference, but I find the rotini so heavy that I think the egg noodles would have been a much better choice. Anyways, here is the original recipe that I will most certainly stick to next time I make this.

Crock Pot Beef Burgundy

Ingredients:

• 1/4 cup flour
• 2 tbsp cornstarch, divided
• 1/4 cup warm water
• 1 tsp steak seasoning 
• 2 lbs cubed beef for stew (I found this to be a little too fatty, might try better quality beef next)
• 4-5 tbsp olive oil
• 1/4 cup red onion, chopped 
• 1 cup red wine
• 2 garlic cloves, chopped
• 1/2 can condensed cream of mushroom soup (original recipe called for 1/2 cup sliced baby portabello mushrooms... I used soup in its place)
• 1 can beef broth 
• 1 tsp thyme
• 1-2 tbsp fresh parsley, chopped

Directions:

• Combine flour, 1 tbsp cornstarch and steak seasoning in a ziplock bag and shake to mix
• Add stew meat to the bag, seal, and shake to coat 
• Add olive oil to large skillet over medium-high heat
• Once oil is hot, add beef mixture and cook 5-6 minutes, turning often to brown meat on all sides
• Add onion and the wine to pan and cook for 2 minutes
• Stir in garlic, mushrooms, and beef broth. Bring to boil
• While that comes to a boil, add 1 tbsp cornstarch and the warm water to a small bowl and stir until cornstarch is dissolved
• Pour the cornstarch mixture into meat and stir for 1-2 minutes
• Remove from heat and pour into the crock pot 

**At this point, it could be refrigerated overnight to slow cook the next day. If refrigerating, add an extra 1/4 cup of both beef broth and red wine to the mixture. 

**NOTE THE ABOVE STEPS are what I skipped. I basically put all ingredients into the crock pot, without browning meat. 

• Add mixture to crock pot, top with thyme, and cook on low for 7-8 hours or high for 4 hours
• Garnish with chopped parsley, serve over egg noodles and sprinkle with cracked pepper/peppercorns (optional). 

CROCK POT SWEET GARLIC CHICKEN

mmm.... this is pretty delicious.  It would definitely satisfy a craving for Chinese take-out without having to order and pay for Chinese take-out. I served this chicken over a bed of rice with broccoli (and melted cheese) on the side. My husband said it was one of his favourites and judging by how quickly Oliver was shovelling this in his mouth, I'd say it is one of his as well.

note: I got one photo off before camera died - will update

Crock Pot Sweet Garlic Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup brown sugar
• 2/3 cup vinegar
• 3 garlic cloves, chopped
• 2 tbsp low-sodium soya sauce
• 1/4 cup lemon-lime soda (I made this recipe as is, already thinking of different alternatives to using this ingredient... I swear I could taste the sweetness/carbonation of the soda in the final product. I've made recipes that are almost identical to this one and didn't taste nearly as good. It's the damn soda. At least it is only a 1/4 of cup and it does come in diet version)
• 2 tbsp corn starch
• Red pepper flakes (optional)
• Sesame seeds (optional)

Directions:

• Place chicken in bottom of crock pot
• Mix together brown sugar, vinegar, garlic, soya sauce, and soda. Pour over chicken.
• Cook on low 5-6 hours or high for 4 hours
• Take chicken pieces out of slower cooker (mine fell apart) and pour remaining sauce into saucepan. 
• Mix together corn starch and 2 tbsp of sauce. Once dissolved, add to saucepan with remaining sauce
• Place saucepan over high heat and bring to boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. 
• Remove saucepan from heat and let cool for a minute. 
• Pour sauce over chicken, add sesame seeds and/or red pepper flakes, and serve with rice.