Day 178 – Tandoori Chicken Pizza

I have been waiting to make this for months…….for the longest time, I couldn’t figure out what the sauce should be. I knew it wasn’t tomato, but what would really make this pizza great? A friend clued me in: mango chutney. So I had to go and figure out a mango chutney recipe and then make the pizza. It was well worth the wait, this is now one of my favorites so far from the Epicure 365 challenge.

Originally, nan bread was the idea for the crust, I didn’t have time to make it so I prepared it on a large pita bread instead.  A nice East Indian cheese would be a nice addition to the pizza instead of the mozzarella cheese.

Marinate and pan fry the chicken breasts in the Tandoori Paste recipe from Day 149, which is:

2 tsp lemon juice

2 Tbsp oil

1 Tbsp Epicure Tandoori seasoning

1 Tbsp tomato paste

1 tsp Epicure’s Garam Masala

 

 

 

And the recipe for the mango chutney:

2 medium mangos, peeled and cut in small cubes

1/4 onion, finely chopped

1/4 cup freshly squeezed orange juice

1 Tbsp brown sugar

2 Tbsp walnut pieces

1 tsp apple cider vinegar

1 tsp chopped jalapeno pepper

2 tsp freshly squeezed lemon juice

2 tsp Epicure’s Spices for Mango Chutney

Combine all ingredients in Epicure’s 8 cup Multi Purpose Pot or small sauce pan. Bring to a boil and then simmer for about 10 minutes. Cool and spread on whatever you are using as the base of the pizza, top with sliced cooked chicken and cheese and bake about 10 minutes at 400F.

Day 173 – Stir Fry with Asian Sauce

This is a really simple recipe for stir fry, use about one pound of fresh noodles in the wok with a 1/2 cup or so of Asian Dipping Sauce from Day 156, a couple of handfuls of Asian vegetable mix and perhaps some chopped chicken or shrimp. Wilt some spinach or baby bok choy in it at the end and voila! instant stir fry in 15 minutes and tastes great.

Day 172 – Chicken fillets with panko breading and herbs

Adding your favorite Epicure blend to your breading for chicken or fish is a great way to spice up the meal, no pun intended, and have different flavours each time. If rice is your side dish, adding a teaspoon of spice to the rice while cooking will give it a complementary flavour.

For this meal, I filleted two chicken breasts very thinly, dipped them in egg mixed with salt and pepper, then dipped them in the Panko crumbs with Epicure’s Pesto Artichoke dip mix. There are so many others that would work well here: Herb and Garlic, 3 Onion, or any of the Global Pantry, like Moroccan, Asian, Cuban…..well, the list does go on!

What everyday foods are you adding Epicure to?

Day 165 – Melanie’s Guacamole Chicken

I was talking to my friend Melanie one day on the phone, she says to me, “you have got to try this guacamole chicken I made. It’s the first recipe I’ve ever invented, and it’s so good.” She saved me a piece of it to try on one of our visits and I must agree that it is delicious. But the beautiful part is that it is so easy. I passed it on to a lady at church this morning, and she said, “that’s it? It’s so easy. My kind of recipe!”

And it is also very versatile. Once you have the chicken cooked, it’s great on a salad with guacamole, or served on a bed of rice. I had it with the salad AND brown rice and loved it. Great the next day for sandwiches as well. Thanks a lot to Melanie for sharing this recipe!

3-4 boneless, skinless chicken breasts

1/2 to 3/4 cup lime juice, to taste

3 Tbsp Epicure’s Guacamole Dip Mix

Combine ingredients and let marinate a couple of hours or preferably overnight. Pan fry each side to brown, then cover and cook in all the marinade juices, about 20 minutes or until cooked through. Serve on rice, salad, with guacamole or in a sandwich or whatever you come up with! Very easy and tasty!

Day 160 – Chicken with taco spices and rice

Wow, this recipe packs a lot of flavour, and most of it comes from 1 Tbsp of Epicure’s Taco Seasoning. So flavourful and without the suspect ingredients of many store brands. No wonder Taco Seasoning is a perennial best seller.

• 1 chicken, cut up with skin removed
• Epicure’s Sea Salt and Black Pepper, to taste
• 2 tsp grapeseed oil
• 1 cup brown rice
• 1 Tbsp Epicure’s Taco Seasoning
• 2 cups Epicure’s Chicken Bouillon, prepared
• 1 cup prepared salsa of choice (I made one with Poco Picante, French Onion and 1/2 corn)

Season chicken with salt and pepper. Brown with oil in a large heated pan or wok. Add brown rice and Taco Seasoning. Stir often to lightly toast rice for a couple of minutes. Add bouillon, stir and bring to a gentle boil.  Reduce heat to medium-low, cover and simmer for 30–40 minutes, or until rice is tender and chicken is fully cooked. Spoon rice onto plates and place chicken on top. Serve with salsa on top if desired.

Day 153 – Asian Chicken Stir Fry

An easy dish to prepare for Chinese New Year……or any other time of the year.  So happens that I had Asian style vegetables frozen in the freezer and they went great with this. My son ate more pea pods than I’ve ever seen in my life.

I timed myself and made this one in 20 minutes.

2 Tbsp lemon juice

2 Tbsp low sodium soy sauce or Bragg’s seasoning

2 garlic cloves, minced

1 tsp grated ginger

2 tsp Epicure’s Asian Stir Fry seasoning

2 boneless, skinless chicken breasts, cut in strips or chunks

2 tsp rice flour or cornstarch

1/3 cup Epicure’s Chicken Bouillon, prepared

1 Tbsp oil

2 cup frozen Asian style vegetables

Combine first five ingredients in a measuring cup or small bowl. Use a tablespoon or so to coat the chicken. Heat oil in wok and cook chicken. Add vegetables and cook to tender crisp. Add remaining ingredients from bowl, rice flour and bouillon, stir until thickend. Serve over rice or noodles.

Day 151 – Italian Bean Soup with Roasted Chicken

I suppose this is a type of minestrone, without the chunks of vegetables. Was a great way to use up some leftover roast chicken and takes about the same time to cook as pasta.

• 2 cups tomato sauce (see Day 26)
• 6 cups Epicure’s Chicken Bouillon, prepared
• 2 Tbsp Epicure’s Classic Vinaigrette mix
• 1-19 oz can can white beans, drained and rinsed (or equivalent cooked from dry)
• 1/2 cup small type of pasta
• 1 cup cooked chicken, chopped
• salt and pepper to taste

Combine all ingredients in pot. Bring to a boil, then simmer for 15-20 minutes or until pasta is cooked.

Day 141 – Tuscan Roast Chicken

The Tuscan rub from Epicure leaves the house smelling delicious while this is cooking.

1 roasting chicken

1 tsp lemon juice

2 tbsp Epicure’s Tuscan Rub

2 tsp olive oil

Epicure’s Sea Salt to taste

Preheat oven to 400F. Combine lemon juice, Tuscan rub and olive oil in a small bowl. Rub all over chicken. Place in a roasting pan and roast for 20 minutes, then drop temperature to 350F until chicken has reached an internal temperature of 170F.