Day 257 – Pineapple Teriyaki Chicken Burgers

Until now, I haven’t had a teriyaki burger for about two decades. These burgers brought back memories of the best teriyaki burgers I ever had at Denny Andrew’s American Bar. Fellow Edmontonians from that era might remember their catchy commercial gingle back in the 80’s, “where the good times roll”……anyway, in high school I used to work the Saturday afternoon hostess shift but I had to leave by 6 p.m. when the restaurant turned into a nightclub, poor minor that I was. I had the teriyaki burger every Saturday.

Here’s the updated recipe. To good eating, Christine

1 lb. ground chicken

1/4 cup ground steel cut oats

1 egg

1/2 cup Yakitori Sauce, divided (see recipe below)

six slices fresh pineapple

Combine meat, oats, eggs and sauce and form about six patties. Cook in Epicure’s Grill pan or barbeque for about 4-5 minutes per side, basting with Yakitori Sauce. Remove burgers from heat when done and lightly grill the pineapple, also basted with Yakitori Sauce. Top each patty with a slice of pineapple and enjoy.

Yakitori sauce: Whisk up 1 tbsp flour, 1 tbsp. Epicure’s Teriyaki Seasoning, 2/3 cup low sodium soy sauce, 1/4 cup sugar and 2 tbsp apple cider vinegar. Heat to a boil and keep whisking until slightly thickened.

Day 239 – Aloha Chicken Fingers

This is adapted from Jessica Seinfeld’s recipe. I love her book, Deceptively Delicious, for creative ways to sneak more veggies into your kids meals (and your own). This book has inspired me to come up with many of my own clever ways to sneak veggies into the kids’ diet. This has led to the happy consequence of them eventually knowing that I am indeed “hiding” romaine lettuce, spinach and other greens and veggies in their food and smoothies. Once they taste how good it all is, they don’t seem to mind!

Here’s to good eating, Christine

1 cup Panko crumbs

1/4 cup ground hempseed

2 Tbsp Epicure’s Tropical Fruit Dip Mix

1/2 cup butternut squash puree or sweet potato puree

1/4 cup pineapple puree

1 Tbsp tamari soy sauce

1 egg, lightly beaten

1/4 cup shredded coconut, unsweetened

1 lb. boneless, skinless chicken breast, cut into “fingers”

1/4 tsp Epicure’s Sea Salt

2 Tbsp flour

10-12 Epicure’s skewers, if desired

In a bowl, mix Panko crumbs, ground hempseed and Epicure’s Tropical Fruit Dip Mix. Set aside. In another wide and shallow bowl, combine the purees, soy sauce, egg and coconut. Mix with a fork and set next to the breadcrumbs. Thread the chicken onto the skewers if using  and sprinkle both sides of the chicken with salt and then with flour. Dip the chicken into the egg mixture and then roll in the bread crumb mixture until completely coated.

Coat Epicure’s 12″ Eclipse frying pan with a little bit of oil and heat. Add chicken and coat 3-4 minutes per side until the coating is crisp and brown and chicken is cooked through.

Day 238 – Chicken (or Beef) in Black Bean Sauce

This is a killer recipe for homemade black bean sauce; you can avoid all the extra sodium that the store jarred varieties contain, and it’s quite simple to make alongside the meat while it’s cooking.

You can find fermented or preserved black beans at most Asian markets. Note, you have to use fermented or preserved black beans, regular canned black beans do not work in this recipe.

This sauce is awesome with chicken or beef and I’ll bet it would taste great with jumbo prawns as well.

2 Tbsp oil

2 Tbsp fermented black beans, rinsed and drained

1 Tbsp garlic, minced

1/2 cup Epicure’s Beef Bouillon or Chicken Bouillon, prepared

1 Tbsp tamari soy sauce (or low sodium soy sauce)

2 Tbsp rice wine or vinegar

1 tsp rice flour

Heat oil in  a small pot. Add black beans and garlic, saute for a few moments until starting to turn brown. Add the rest of the ingredients and stir about one minute or until sauce thickens. Makes about 3/4 cup of sauce.

Cook your meat meanwhile in Epicure’s Wok. Combine sauce with meat and Asian vegetables and heat until hot. Served with rice or Asian noodles.

Day 237 – Chicken Wings in Adobo Sauce

Just started using one of Epicure’s new 2011 products, Adobo seasoning. I really like it, an interesting and traditional Mexican flavour blend that can be used straight or as a “red” Adobo sauce when mixed with tomato paste.

Here is a recipe for chicken wings using the Adobo sauce:

• 1 1/2 Tbsp Epicure’s Adobo Seasoning
• 1/3 cup vinegar — white or cider
• 2 lbs chicken wing pieces
• Epicure’s Arriba! Sansel™ or Epicure’s Sea Salt, to taste

Whisk together Adobo Seasoning with vinegar. Toss chicken wings with 3 Tbsp (45 ml) prepared Adobo Sauce. Place in a single layer on Epicure’s Baking Sheet. Roast in oven for 30 minutes at 400F. Toss wings in remaining Adobo Sauce immediately before serving. Season with Arriba! Sansel™ or Sea Salt.

Day 228 – Kathy’s Tandoori Chicken with Garam Masala Rice

This recipe was made up in about a minute of brainstorming by a wonderful customer named Kathy at a recent get together. She was looking at Epicure’s world blends and as she thought out loud, she said, “you know, the garam masala or the tandoori would be great with chicken simmered with a can of tomatos and a can of coconut milk.”

“Oooooo,” I said, “that sounds wonderful! I would like to make that, can I say that I got the recipe from you?”

“Ha, if you want to call that a recipe,” she replied!

Well, when it’s super easy and tastes great, for me, that’s the best kind of recipe!

4 boneless, skinless chicken breasts

1-28 oz. can diced tomatos

1 can organic coconut milk

1 Tbsp. Epicure’s Tandoori seasoning

1 tsp. Epicure’s Garam Masala.

Brown chicken breasts lightly in Epicure’s wok, then add the remaining ingredients and simmer about 40 minutes or until chicken is cooked through. Make some rice to go with it and add a teaspoon of garam masala to the water while the rice is cooking.

Day 223 – Chicken Scallopini in Summer Berry Sauce

So I’m cooking up some chicken scallopini (which my entire family loves and devours) and I’m cutting up some wonderful organic strawberries to eat before the meal, and I’m thinking to myself:

“Hmmm, glazed sauce…….with…….strawberries?! Can it be done? Will it taste good? Will it taste weird?”

Yes. Yes. Yes. No.

Unusual ingredients combine to make a delightful sauce adding a touch of sophistication to dinner. (wow, did I actually type that:) Well, the sauce is certainly different from dishes I’m used to making and was a nice switch. This would make an elegant entree for Mother’s Day or a similar function. Enjoy!

To good eating, Christine

3 boneless skinless chicken breasts, thinly sliced or scalloped

Epicure’s Sea Salt and Black Pepper, to taste

Pan fry the chicken in some oil for about five minutes or until cooked through. Remove from pan and make this glaze in the pan with the drippings:

1/3 cup water

1 Tbsp + 1 tsp Epicure’s Summer Berry Fruit Dip Mix

2 Tbsp Epicure’s Balsamic Vinegar

1 cup strawberries, sliced.

Heat on medium heat until glaze is thickened and strawberries are soft. Spoon over chicken breasts and serve.

Day 209 – Souvlaki Chicken Bites with Tzaziki and Cucumber

This is a super quick and easy appetizer with tasty chicken seasoned with Epicure’s Souvlaki seasoning. I recently served these at an Epicure Mediterranean theme get together complete with Bellinis. Lots of fun.

Cube a chicken breast into small bite sized pieces and cook in an Epicure pan with 1 tsp of Souvlaki seasoning sprinkled on the chicken. Serve on sliced cucumbers with a dollop of Epicure’s Tzaziki. It’s made with 1 cup thick yogurt, 1/2 cup grated cucumber, 2 tsp lemon juice and 2 tsp Epicure’s Tzaziki Dip Mix.

Day 206 – Jamaican Jerk Chicken with Pineapple Salsa

This must be the easiest Jerk Chicken ever. I’ve never made it before, but it always seemed to me like one of those mysterious dishes with a long drawn out recipe and long cooking time for something really authentic. Jamaicans may perhaps argue that this is not “authentic” Jamaican Jerk Chicken, however, we found it very tasty and, of course, HOT!

Serve in Epicure’s verrines with the pineapple salsa on top. Makes six verrines.

1 chicken breast, cut in small cubes

1 tsp Epicure’s Jamaican Jerk seasoning.

Fry chicken and seasoning  in one of Epicure’s Eclipse coated pans.

Salsa:

1 cup crushed or finely chopped pineapple (use fresh, the taste is much better)

1 tsp Epicure Salsa mix of choice

2 tsp freshly squeezed lime juice

Combine all three ingredients and let rest for 20 minutes or so. Spoon over jerk chicken.

Day 198 – Quick BBQ sauce

Recently received Epicure’s Barbeque seasoning and wanted to try it out with the Red Pepper Jelly in a barbeque sauce. I made it with:

1/4 cup tomato paste

1/4 cup water

1 tsp lemon juice

1 Tbsp Epicure’s Barbeque Seasoning

1 heaping Tbsp Epicure’s Red Pepper Jelly.

Tasted good, but I would like a little more depth in the flavour next time, perhaps with a tablespoon of molasses? What are your suggestions for homemade barbeque sauce?

Day 188 – Cantonese Chicken with Chinese Five-Spice

This is the first time I’ve ever used Chinese Five-Spice, I was told it was really hot; I didn’t find it hot at all, just very tasty! I have adapted an old Cantonese Chicken recipe that was given to me awhile back, the original uses quite a bit of ketchup. I’m not a big fan of ketchup or condensed cream of mushroom soup in my cooking, so I omitted it in favour of tomato paste and water.   You can easily double or triple the quantities for a bigger batch.

2 boneless, skinless chicken breasts (about one pound)

1/4 cup tomato paste

1/4 to 1/3 cup water

1.5 tsp Epicure’s Chinese Five-Spice

1/2 tsp Epicure’s Asian Stir Fry

2 Tbsp honey

2 Tbsp tamari soy sauce

1 Tbsp lemon juice

1 Tbsp rice flour

1-2 cups frozen Asian vegetables, if desired

Place chicken in an oven proof dish with a lid. Combine rest of  ingredients n a measuring cup or bowl and mix well. Pour over chicken and coat on both sides. Cover and bake at 375F for about 40 minutes. Add frozen vegetables, if using, for the last 10 minutes. Serve with rice cooked with 1 tsp of Chinese Five-Spice added to the water.