BUFFALO CAESAR CHICKEN WRAPS

I know it's been a while since I've posted anything on here, but I made the most delicious chicken ever tonight! We love creamy, garlicky, spicy goodness.

BUFFALO CHICKEN CAESAR WRAPS

Ingredients:

• 2-4 boneless, skinless chicken breasts
• ~2-4 tbsp Frank's hot sauce
• prepared Epicure's Caesar Salad Dressing
• Epicure Caesar Dressing
• mayonnaise
• lemon juice
• milk
• olive oil
• garlic cloves

Directions:

• Place Chicken in bottom of crock pot
• Pour desired amount of Epicure's Caesar Salad Dressing over chicken to coat thoroughly
• Add desired amount of hot sauce
• Cover and cook on low for ~4 hours
• Serve over a salad or use in wraps with desired fillings! 

EPICURE'S GREEK CHICKEN SOUVLAKI

Tonight I made the most delicious chicken souvlaki we've ever eaten. I would say one part due to the delicious marinade and one part due to my husband's amazing job of cooking the chicken perfectly (not overcooked, was still juicy and tender). Seriously, this was to die for and was so easy to make. This will definitely be added to my list of foods to make for my next dinner party.

EPICURE'S GREEK CHICKEN SOUVLAKI

Ingredients:

• 1/4 cup prepared Epicure's Chicken Bouillon
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tsp Epicure's Greek Seasoning
• 2 tsp Epicure's Souvlaki Seasoning (I used Epicure's Roast Chicken Seasoning)
• 2-3 boneless, skinless chicken breasts, cut into cubes

Directions:

• Mix together first 5 ingredients in a large mixing bowl
• Add chicken and toss to coat. Can be marinated in a sealed container and refrigerated until ready to cook
• Place chicken pieces on skewers and grill for 5-10 minutes each side until cooked. 
• Serve warm and enjoy!

EL DORADO QUESADILLAS

I have made quesadillas many, many times and this was by far the best so far.

EL DORADO QUESADILLAS

Ingredients:

• flour or corn soft, tortilla shells
• 1-2 boneless, skinless chicken breasts, cut into thin strips
• 1 tbsp olive oil (note: I used Oliv brand, Jalapeño Lime olive oil)
• 1 tsp Epicure's Poco Picante Salsa Mix (optional)
• 1 jalapeño, seeded and chopped
• 1 red hot pepper, seeded and chopped
• 1/4 red onion, chopped
• 1 roma tomato, chopped
• cheese, shredded - type and amount as desired  (I use a combination of mozzarella and cheddar)
• guacamole, amount as desired Recipe for Guacamole
• 1 prepared Epicure's El Dorado Secret Sauce
• El Dorado Secret Sauce
• olive oil
• water

Directions:

• Warm 1 tbsp olive oil in frying pan and add chicken. I added Poco Picante Salsa Mix to chicken while cooking to give additional flavour
• Cook chicken on each side ~5 minutes or until thoroughly cooked
• While chicken is cooking, prepare vegetables and guacamole
• Once chicken is cooked, prepare quesadillas as desired

Method that I used when preparing:

• Spread guacamole over tortilla shell
• Added prepared Epicure El Dorado Sauce ontop of guacamole
• Layered cheese over shell
• Add desired amount of chicken, jalapeño and red peppers, tomatoes, and onions
• Fold quesadilla in half and placed on warm frying pan to brown tortilla shell and allow for cheese to melt
• Serve with remaining El Dorado sauce to dip! 

AVOCADO FETA SALAD

Well, it's been an extremely busy last couple of weeks travelling and visiting family. Tonight, I finally had an opportunity to make a supper that didn't involve pasta and a slightly new version of a pasta sauce. I have a great love for avocado and am always trying new recipes to use them up before they are over-ripe. This salad was super simple and very fresh tasting. You could easily take this to work for lunch and add the liquid ingredients (dressing) right before eating.

AVOCADO FETA SALAD

Ingredients:

• 1 avocado, cut into cubes
• 1/4 cup red onion, chopped
• 1-2 roma tomatoes, chopped
• 1-2 small cucumbers, cut into quarters
• 1 clove garlic, chopped
• 1 tbsp olive oil
• 1 tbsp white vinegar
• 1 1/2 tsp dried oregano
• feta, amount as desired

Directions:

• Mix above ingredients together and serve!

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.