Tuesday, April 15, 2014

Bali Glow Shrimp & Scallops with Coconut Rice

This recipe features a new Epicure product (Bali Glow Dry Glaze). It's very simple to make, and tastes delicious!

BALI GLOW SHRIMP & SCALLOPS WITH COCONUT RICE
1 pkg. frozen shrimp & scallops (I bought this at Sobey's - it said to cook from frozen, so that's what I did. You could use fresh shrimp & scallops too.)
2 tbsp. coconut oil
2-3 tbsp. Epicure's Bali Glow dry glaze (I didn't measure - this is approximate)
1 can coconut milk (1 c. is for the rice, and the rest is for the sauce)
1 c. basmati rice
Optional: 1 red bell pepper (I didn't have one, but it would be perfect in this recipe!)

In a pot, combine 1 c. water, 1 c. coconut milk, and 1 c. rice. Bring to a boil, then cover and reduce heat, simmering for about 15 minutes.
In a wok or frying pan, heat oil over medium-high. Add shrimp & scallops and sprinkle with Bali Glow. Cook for about 4-5 minutes. Drain the liquid and set the seafood aside. Add the rest of the coconut milk to the pan and sprinkle a bit more Bali Glow. Bring to a boil and then simmer until slightly thickened. Toss the shrimp & scallops in with the coconut sauce and serve over rice.
Flavours of lemongrass, lime, chili, and coconut - yum!

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Saturday, January 4, 2014

Thai Coconut Chicken Soup

THAI COCONUT CHICKEN SOUP (based on this recipe)
coconut oil (or any oil)
1 onion, sliced
4 garlic cloves, chopped
2 tbsp. Epicure's Mango Curry Dip Mix
1-2 tbsp. fresh ginger, grated
3 chicken breasts, chopped
1 red pepper, chopped
2 carrots, sliced diagonally
3 c. chicken broth (3 c. water + 1 1/2 tbsp. Epicure's Chicken Bouillon Base)
2 tbsp. fish sauce
1 c. mushrooms, sliced
1 can coconut milk
juice of 1 lime
fresh basil

Heat oil in a large pot and sauté onions over medium heat. Add garlic, Mango Curry Dip Mix, and ginger and cook for a few minutes. Add chicken and brown it on all sides (if possible). Add red pepper and carrots, and pour in chicken broth and fish sauce. Bring to a boil, then reduce heat, cover, and simmer for 2 hours. (The carrots were really soft so maybe I would only cook this for 1 hour instead.) Add mushrooms and coconut milk and continue simmering for 30 minutes. Stir in lime juice and fresh basil before serving.
Mmmm, that was a good way to warm up when it's -40 outside!

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Tuesday, December 10, 2013

Easy Christmas Baking - Homemade Turtles & Candy Cane Pretzels

I'm not sure if this qualifies as "Christmas baking", because I barely used the oven, and I didn't dirty a single bowl or spoon. (I can't take credit for the recipes because they are probably all over the internet from numerous sources.)

Check out these ridiculously simple treats:

HOMEMADE TURTLES
pretzels
Rolos
pecan halves

CANDY CANE PRETZELS
pretzels
dark and white chocolate chips
crushed candy canes

Lay pretzels on a baking sheet lined with parchment paper or a baking mat. Put a Rolo or a few chocolate chips on top of each pretzel. Put in the oven at 350 F for 3-5 minutes, until chocolate has melted slightly (you don't want the Rolos to melt completely - I only baked the Rolo pretzels for 3 minutes, but the ones with chocolate chips took about 5 minutes. I did one tray of Rolo pretzels first, and then I did one tray of candy cane pretzels later.) Remove from the oven, and immediately squish a pecan half into each Rolo, and sprinkle some crushed candy cane over the chocolate chips. Allow them to cool, and then transfer the pan to the fridge to solidify the chocolates. Once they are hard, you can take them off the baking sheet and store in the fridge or freezer.
These are going in little baggies for teacher Christmas gifts!
I made 5 dozen Turtles and 5 dozen candy cane pretzels in less than half an hour.
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Wednesday, November 20, 2013

Lemon Balsamic Beets & Potatoes

LEMON BALSAMIC BEETS & POTATOES
beets, peeled and chopped
baby potatoes, halved or quartered (use however many beets and potatoes you need to feed your family)
2 tbsp. olive oil
2 tbsp. balsamic vinegar
juice of 1/2 a lemon
salt & pepper

Toss the vegetables with oil, vinegar, and lemon juice. Spread on a baking sheet (leaving excess liquid behind) and season with salt & pepper. Roast at 400 F for about 40 minutes (depending on the size of the vegetables).
Mmmm, I finally found a beet recipe that I like!
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Copycat Red Lobster Biscuits

My friend posted her recipe for biscuits the other day, and I tried it out tonight to go with our lazy supper of cream of broccoli soup. (I just didn't feel like cooking tonight!)

These look like the yummy biscuits you get at Red Lobster, except these ones aren't filled with salt (and it took less time to make these from scratch than it does to sit and wait for the waiter to bring them at Red Lobster!)

COPYCAT RED LOBSTER BISCUITS
3/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt (I think I used even less than that)
2 tsp. Epicure's 3 Onion Dip Mix (you could also use Herb & Garlic or Cheese Chives & Bacon dip mix)
1/3 c. butter
3/4 c. milk
1/2 c. grated cheese

Sift dry ingredients together, and cut in butter. Add milk and cheese. Drop onto a lined baking sheet and bake at 450 F for 12 minutes.


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Sunday, October 6, 2013

Open House 2013

Today was my annual Customer Appreciation open house for my Epicure customers. I tried some brand new recipes, and I think everyone enjoyed them! Here are all the recipes.

CHEESY BUFFALO CHICKEN DIP/APPIES
1/2 lb. ground chicken, browned, or 1 chicken breast, cooked and shredded
1 pkg. cream cheese
1/2 c. mayonnaise
1 c. grated cheese
1 tsp. Epicure's Buffalo Wing seasoning
2 tsp. Epicure's Creamy Ranch Dip Mix
2 tsp. Epicure's Chipotle Cheddar & Bacon Dip Mix

As a Hot Dip: Combine ingredients in a baking dish and bake at 350 F for 20 minutes or until golden and bubbly. Serve with tortilla chips.
If making appetizers, roll out a square of puff pastry and use Epicure's Appy Maker to cut it into triangles. Put a scoop of the dip on each triangle and then roll it up. Place on a lined baking sheet and bake at 425 F for 10-12 minutes. (I made about 40 small triangles using 2 squares of puff pastry, and there was enough dip leftover to put in a small baking dish and cook as a hot dip.)
Using the "Appy Maker"

These were a huge hit at the party!

SAGE & APPLE BUTTERNUT SQUASH SOUP
1 butternut squash
olive oil
Epicure's Sage & Apple Stuffing Seasoning
Epicure's Maple Bacon Sea Salt
Epicure's Maple Bacon Pepper
1 onion, chopped
6 c. chicken stock (or 6 c. water + 3 tbsp. Epicure's Chicken Bouillon Base)

Slice squash lengthwise, and place on a baking sheet (cut-side up). Drizzle with olive oil and sprinkle with seasonings. Roast in the oven at 375 F for 45 minutes. Sauté onions in large pot with some olive oil. Add chicken stock and bring to a boil. Scoop out squash and add to the pot. Simmer for 20 minutes, then purée and adjust seasonings if necessary.
The picture doesn't do this soup justice - it's a yummy fall soup!

PULLED PORK or BEEF PIZZA
This is a real crowd-pleaser!

MINI CHAI SUGAR DONUTS (makes at least 4 dozen)
2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. Epicure's Chai Spice
3/4 c. butter, softened
1 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. milk
vegetable oil, for greasing the pan
Sugar topping: 1 c. sugar + 2 tbsp. Epicure's Chai Spice

Combine flour, baking powder, salt, and Chai spice. In another bowl, beat butter and sugar until creamy. Add vanilla and eggs, one at at time, beating well after each one. Alternating with the milk, add dry ingredients to the butter mixture, and mix together until just combined. Scoop batter into a piping bag. Grease Epicure's Mini Doughnut Mold with vegetable oil and place on a baking sheet. Pipe batter into doughnut mold and bake at 400 F for 12 minutes. Allow to cool for a few minutes before popping them out of the tray. Once all the donuts are cool, toss in a bag with the sugar topping.


CHOCOLATE DUKKAH STRAWBERRIES
1/2 c. slivered almonds (or any type of nuts)
1 tbsp. Epicure's Dukkah Seasoning

Place almonds in an oven-safe dish and roast at 375 F for 12 minutes. Add Dukkah seasoning and roast for another 3-4 minutes. Remove from oven and let it cool, then pulse in a food processor to create a coarse mixture. Dip strawberries in melted chocolate and then in dukkah before serving.
*Dukkah can also be eaten with olive oil and pitas, sprinkled on desserts (chocolate donuts or brownies, baklava, ice cream, etc), or sprinkled on top of meat dishes like Moroccan tagines.


MINT & BEET DIP WITH VEGGIES
1/2 c. sour cream
1/2 c. mayonnaise
1 tbsp. Epicure's Moroccan Mint & Beet Dip Mix
fresh veggies
This is my new favourite veggie dip!

GOAT CHEESE WITH MAPLE BACON PEPPER
Grind Epicure's Maple Bacon Pepper over top of goat cheese. Serve with crackers.
Such an easy appetizer!

BROWNIES WITH SALTED MAPLE BACON CARAMEL SAUCE
Brownies:
1 1/2 c. flour
3/4 c. cocoa
1/2 tsp. baking powder
1 c. melted butter
1 c. sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla

Mix first three ingredients together. In separate bowl, mix remaining ingredients, then add to dry ingredients.  Scoop into mini muffin pan and put a dollop of salted caramel sauce (recipe below) on each one. Bake at 350 F for 12 minutes. Allow them to cool for a few minutes before popping them out.  Makes about 48 mini brownies.

Salted Maple Bacon Caramel Sauce (this makes way more than you need for the brownies, but it's delicious so pour the leftover sauce over ice cream or cake or just eat it from the bowl!)
1 c. sugar
2 tbsp. water
1 tbsp. Epicure's Maple Bacon Sea Salt
1 c. cream

In large pot, combine first three ingredients over medium-low heat. In another pot, heat cream over medium heat, reducing to low heat once it starts to simmer. Heat sugar until it starts to melt and bubble, stirring often. Continue simmering and until sugar completely dissolves and just starts to turn golden brown. Slowly pour in hot cream (if the cream is not hot enough, it will solidify the sugar.) Whisk in the cream a little bit at a time until it's all incorporated. Cool to room temperature and then store in air-tight container in the fridge.
I think these were quite possibly the best brownies I've ever made. And I have lots of leftover salted caramel sauce to pour all over crêpes or ice cream (or I might just eat it with a spoon!)






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Monday, September 9, 2013

Vegetable Ricotta Tart

VEGETABLE RICOTTA TART (adapted from this Canadian Living recipe)
1 square puff pastry
1 container ricotta cheese
4 eggs
1 tbsp. Epicure's Bruschetta Herbs (or Epicure's Tomato & Parmesan Cheeseball - this would have been my first choice, but I was all out)
1/4 c. parmesan cheese (I didn't have any, so I left it out)
2-3 tomatoes, sliced
1 red onion, sliced
a few handfuls of baby spinach

Roll out puff pastry so that it is slightly larger than a 9x13" baking sheet. Place on a baking sheet. Combine ricotta cheese, eggs, herbs, and parmesan cheese and spread over pastry. Lay alternating rows of tomatoes and spinach, and then top with onions. Season with salt & pepper. Fold over the edges of the pastry to form a shell, and bake at 400 F for 35 minutes.
A simple & pretty appetizer or side dish.
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