Guacamole Pulled Pork Bacon Burgers

Best ever Guacamole Pulled Pork Bacon Burger
(this one had our men wanting seconds, if they had the room!)

Make the patties with two pounds of ground beef and your favorite Epicure seasonings.
I used the Beef and Steak. Grill for four minutes per side. Add cheddar cheese if you like.
Prepare burgers in buns or lettuce wraps and layer with two cups left over prepared Epicure’s Pulled Pork, divided per burger. I used about two tablespoons per burger.
Make the guacamole with two avocados, mashed and mixed
with two tsp Epicure Cheese, Chives and Bacon and a squeezed lime wedge.
Divide that and layer onto your burgers.
Add a couple of cooked bacon slices, I started with one pound bacon, cooked.
Spread Epicure’s prepared Big Burger Seasoning on the buns and enjoy!
As I made these on the fly one night, please write to me if you would like more instructions:)

Barbeque Chicken Pizza

This was a quick and easy pizza, reminding me of the Tandoori Chicken Pizza I made a while back. Again with this one I used large 12″ pitas for the crust, they turn out thin and crisp and such a time saver if you can’t make your own dough. In my opinion they turn out better than store pizza rounds. Here in Edmonton you can pick them up at the Italian Centre Shop or H&W Produce.

Make a quick barbeque sauce with one can tomato paste, 1 Tbsp brown sugar, 1 Tbsp molasses and 2 Tbsp Epicure’s Barbeque Seasoning. Spread this on a couple of chicken breasts and broil about 5-7 minutes per side.

Spread the rest of the barbeque sauce on the pita and slice the chicken and spread it on top. Then add your other favorite toppings; I opted for fried onions in butter and Epicure’s Herb & Garlic. Then add shredded cheese and bake at 400F until cheese is melted. Serve with veggies and your favorite prepared Epicure dip.

 

 

Day 259 – Portobello Mushroom “Burger”

A friend of mine collects wild mushrooms for eating. His neighbour was about to mow the lawn the other day, and he picked some HUGE mushrooms, about the size of portobellos, that he was going to make for dinner.

Word is here in Alberta, there is only one kind of poisonous wild mushroom. However my friend, originally from Czech Republic, disagrees with this, and says he has seen many that he would not eat. He told me that mushroom picking is wildy popular in his home country, as though it is the national sports. They are crazy about their mushrooms!

This recipe is made with a verified non-poisonous portobello mushroom that I picked up at the grocery store. I would like to pick wild mushrooms, but I’m always afraid of getting that one poisonous variety…….

• 1/4 cup (60 ml) Epicure’s Balsamic Vinegar
• 1/2 cup (125 ml) water
• 1 Tbsp (15 ml) sugar
• 1 tsp (5 ml) Epicure’s Minced Garlic
• 2 Tbsp (30 ml) extra-virgin olive oil
• 4 – 5” (12 cm) Portobello mushrooms, cleaned and stems removed
• 4 whole-grain hamburger buns, toasted
• 1/2 recipe Epicure’s Tzaziki Dip Mix, prepared
• 4 tomato slices
• 4 red onion slices
• 2 lettuce leaves, halved

1. Whisk first 5 ingredients in a medium mixing bowl. Add mushrooms and coat with mixture. Cover and refrigerate for a minimum of 1 hour, or overnight.
2. Preheat barbecue or turn oven to broil.
3. Grill mushrooms over medium heat, or broil, turning often and brushing with marinade using an Epicure’s Silicone Basting Brush. Cook until tender, approximately 5 minutes per side.
4. Place mushrooms on buns and top with 1–2 Tbsp (15–30 ml) Tzaziki, tomato, onion and lettuce.

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 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 224 – Meatless Meatloaf

I found this idea for meatless meatloaf intriguing, since I’m a fan of beans and pulses and that sort of ilk. It turned out nicely and, like meatloaf, goes great with a whole ton of Epicure’s Gravy. Which perhaps defeats the purpose of meatless meatloaf.

My kids don’t understand Meatless Meatloaf. My son keeps asking me to explain why it’s called meatless meatloaf if it doesn’t have any meat anyway. “It should be called ‘loaf.'” Although that is what he used to called a pound of butter, a “loaf of butter.”

“Mama, here’s a loaf of butter!”

Anyway, here is the recipe for Meatless Meatloaf, or Lentil Loaf, as my kids think it should be called.

2 cups cooked lentils

2 cups cooked black beans

2 cups cooked brown rice

1 cup ground almonds

1 Tbsp Epicure’s 3 Onion Dip Mix

1 Tbsp Epicure’s Roasted Red Pepper Dip Mix

2 Tbsp oil

2 Tbsp lemon juice

Pulse lentils and black beans in food processor until lightly chopped. Turn into a bowl and stir in the rest of the ingredients. Divide equally into four Epicure silicone mini-loaf pans and bake at 375F for 30 minutes.

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 204 – Ribs!

Mmmmm, quite the nice sale the other day on pork ribs, and we were just talking the day before about making some at home. This is my first try at ribs, I was always intimated by the boiling them first or parboiling or whatever it is. Found out that oven steaming is also a good way to pre-cook the ribs for tenderness before barbequing.

For the sauce:

1/2 can tomato paste

1 cup water

2 Tbsp apple cider vinegar

1/3 cup brown sugar

1/4 cup honey

3 Tbsp Epicure’s Tex Mex rub

2 Tbsp bold and spicy mustard

Combine all ingredients in Epicure’s Multi-Purpose Pot and bring to a boil over medium-high heat. Simmer gently for 5 minutes. Use immediately or store in refrigerator for 2 weeks.

 

 

 

 

 

 

 

 

To steam the ribs, bake in oven on a deep cookie sheet with 1 cup of water and basted in the grilling sauce. Bake at 300F to steam for about 90 minutes.  Drain off liquid, then finish up on the barbeque.

Day 194 – Indian style Lentil Stew

My son really likes the curry lentil stew from Day 8, and although it’s one of my faves, it was time to try something a little bit different. As I was making this, I was waffling back and forth about whether it would be better as a soup or stew. In the end, I decided on a hearty stew. You could make this thinner and serve it as a soup as well.

Do you have a suggestion for cooking with lentils with a different flavour profile besides East Indian spices? I would love to try some new things with lentils.

The sweet potatoes that I included in the recipe were the yellow variety and made the dish quite sweet. A Yukon Gold or banana potato would be good in this as well, and then it wouldn’t be quite as sweet.

1 onion, chopped

1 Tbsp grapeseed oil

1 cup brown rice

2 cups green lentils

2 sweet potatos, peeled and chopped

2 Tbsp Epicure’s Garam Masala

2 tsp Epicure’s Tandoori seasoning

2 tsp Epicure’s Minced Garlic

8-10 cups water

2 Tbsp Epicure’s Vegetable Bouillon mix

Epicure’s Sea Salt and Pepper to taste

Heat oil and cook onion until tender. Add all the rest of the ingredients and simmer about 45 minutes until rice and lentils are tender and liquid is absorbed.

Day 190 – Pasta in Marinara Sauce with Bolognese Meatballs

Two kinds of Epicure pasta seasonings in use today. I really like the Marinara Sauce, very full flavour. This was my first time using the Bolognese, it has parmesan cheese right in the blend of spices, herbs, onions and garlic. The meatballs were a huge hit with all the kids and hubby.

Meatballs:

1 lb ground beef

1/4 cup oats, ground

1 egg

2 tbsp Epicure’s Bolognese Sauce Mix

Combine all ingredients thoroughly. Roll into small balls and cook in Epicure’s non-stick cookware until cooked through.  I used the grilling pan.

Sauce:

1 small onion, diced

2 cloves garlic, minced

2 tbsp oil

1 28 oz can San Marzano tomatos packed in tomato puree

2 Tbsp Epicure’s Marinara Sauce Mix

Heat oil and saute onion and garlic until tender. Add tomatos and sauce mix, bring to a boil, then lower heat and simmer 20 minutes.