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 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 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 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 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.

Day 112 – Epicure’s Chicken Satay

We love Asian recipes in our house and used to get take out all the time. Since discovering Epicure about a year ago, we have been able to make more Asian cuisine at home quite easily and with exceptional flavour. The children are always reluctant to try something new at the dinner table, but have enjoyed each new Asian recipe.

There are two ways to make the Satay sauce, one is to use the recipe on the label of Epicure’s Satay Seasoning. The other is use the recipe for Indonesian Satay Sauce, which uses Epicure’s Thai Seasoning and Minced Garlic. This is the one we used tonight.

This is a copyrighted recipe which you can easily locate using the search engine at the Epicure Selections website. The recipe suggests serving on skewers, I had mine ready to go, but couldn’t get the barbeque going in -20C, so I used the wok instead.