Easy Pesto Salmon

1 large Salmon or 4 strips
1/4 cup Epicure Pesto
1/4 cup olive oil
lemon
Epicure fisherman's seasalt (or any sea salt)
Epicure black pepper
Epicure Salmon and Fish rub



Mix Oil,  Pesto and a squirt of lemon together and generously place on top of salmon. Top with Salt pepper and Salmon and Fish rub.







Cook in oven 375 for about 15 min, until salmon is flaky.











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Mango Curry Chubby Chicken Pieces

Makes: 6 servings

Cost Per Serving: 0.67

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

• 3 boneless, skinless chicken breasts
• 1 C(250 ml) prepared Epicure Mango Curry Dip, divided
• 2 C(500 ml) Panko or fine dry breadcrumbs
• Epicure Sea Salt, gound, to taste
• Epicure Pepper , ground, to taste - your choice

Instructions

1. Preheat oven to 450 °F (230 °C).
2. Slice chicken into large cubes. Spoon ½ Mango Curry Dip into a large bowl. Add chicken and stir to coat.
3. In a plastic bag, mix panko with Sea Salt and Pepper.
4. Working with 1–2 pieces at a time, add chicken to bag. Shake to coat evenly. Place on Epicure Baking Sheet lined with Epicure Silicone Baking Mat.
5. Roast until coating is golden and crispy and chicken is cooked through, 15–20 minutes. Dish up with remaining Mango Curry Dip for dunking.

 

Per Serving : Calories 120, Fat 4.5 g (Saturated 1 g, Trans 0 g), Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 9 g (Fibre 0 g, Sugars 2 g), Protein 9 g.






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Easy cream cheese for dipping pretzels or as frosting

1 block philadelphia cream cheese
2 tbs milk
1tsp Epicure Vanilla
1 cup Icing sugar


Mix all ingredients with a mixer until well blended and serve.

Great with Pretzels, or as cake topping.



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Epicure red pepper jelly grill cheese and ham sandwich

Epicure red pepper jelly 

Butter

2 slice of bread

1 slice of cheese

1 slice of ham

Butter one bread and put in frying pan buttered side down, add slice of cheese and slice of ham. Now the tricky part...lol  put Epicure's red pepper jelly on one side and then butter on the other side of your bread, red pepper jelly side goes on the inside and butter on outside.

 Now grill until nice and golden on both side. Serve!

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Clam pies (Paté aux Palourde)

2 mason jar of clams
2 large onions
3 pie shell
butter
1 tsp Epicure 3 Onion
1 tsp Epicure French Onion
1 tsp Epicure Herb and Garlic
1 tbs parsley
Pepper to taste





Start by chopping your onions, and add about 2-3 tbs butter and cook onions, adding the 3 onion, french onion herb and garlic and pepper.











Cut potatoes and measure in your pie crust, don't over fill cause remember you will have the clams and juice and onions that will also be added.



I use pre made crust to save time and mess.. :-)













 Once onion are almost cooked, add the juices from the clam mason jars.

Then add the potatoes and simmer until potatoes are cooked.
















 Then add Clams. Fill your pies and cook till crust is ready. 350 degree

Enjoy!






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Easy Beef stew with Dumplings

1 lbs beef cubes
2 onions
3-4 carrottes
1 cup turnip
4 cups potatoes
flour
1 tbs Epicure Mince Garlic
3 tbs Epicure French onion dip mix
1 tsp Beef and steak seasoning
1 tsp Epicure Montreal Steak rub
1 tsp Epicure Black Pepper
1 tsp Epicure butches block salt
4 cups prepared Epicure beef bouillon
1 tbs butter
1 tsp Epicure all purpose seasoning

Dumplings

1 1/2 cup flour
2 tsp Epicure baking powder
1/2 tsp Epicure Seasalt
3/4 cup milk
2 tbs butter

  Start off by roasting your onions a bit with French onion, pepper salt, beef and steak, Montreal steak spice and Mince garlic in some olive oil, place this in a large pot.

Using same pan, now flour your meat and roast all around of your meat a little bit in olive oil. Add to your pot.

Add tbs spoon butter and 1 1\2 tbs flour in the same pan and mix to incorporate all the taste left in pan. Then add the beef bouillon to the mixture and bring to a boil while mixing to incorporate the flour mixture to the bouillon. Put in large pot.

Add all your vegetables and bring to a simmer until vegetables are all cooked and the bouillon has thicken.








dumplings

Mix butter flour salt and baking powder until well mixed, add mix. Let stand for 10 min, then place balls of the mixture in your pot, cover and let simmer 20 min.

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Easy Stuffed Peppers

1 pound ground beef 

1/2 cup uncooked rice

6 green bell peppers

1 cans tomato sauce (14oz)

1 tablespoon Worcestershire sauce 

1 tsp Epicure minced garlic

salt and pepper to taste

1 teaspoon Epicure Little Italy

1 tsp Epicure french Onion 

1 onion diced

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook Rice, cook the beef with onion, and seasoning (french onion, garlic, Worcestershire, salt and peper) until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.) Or cut in half as show in pictures.
4. In a bowl, mix can of tomato sauce with Little Italy, set aside about 5 ounces for basting.
5. Add remaining sauce to the browned beef, cooked rice. Spoon an equal amount of the mixture into each pepper.
6. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender. Then add cheese on top and cook till cheese is melted  

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