Trying Something New: Asian Coat & Cook

Though it has been a crazy few weeks, I've been making progress on my promise to get back to creating in the kitchen.  

More importantly, my promise to get back to trying new recipes, as well as a variety of Epicure tools and offerings that we bought and have been sitting here waiting. You can get this in a package of 3 Asian Coat and Cook mixes for just $15, or you can get 1 in a sampler pack of 3 that also includes one Tex Mex and one Italian. 

It's not that I'm not using Epicure - don't misunderstand - but we've amassed so much that it's all too easy to go for the tried-and-trues and not grab something new to experiment.  

Earlier this week I decided I decided to try out the coat & cook mixes, as I hadn't done that yet.  In my defense however, I have been getting panko bread crumbs and adding our Lemon Dilly Dip, Italian Dressing or Pico Salsa, among other favourites to make our own blends.  So far the biggest surprise is how amazing a little bit of Salsa seasoning could change the whole dynamic of a meal.  

Have I mentioned lately how much I love spending time in the kitchen? 

I'd decided that trying these were long overdue .. but which one?   I finally decided on the Asian, since the Italian wouldn't be too far off what we normally whip up.  

I was a little bit worried that there wouldn't be enough in the package to coat the 3 pieces we were doing, but it did and there was plenty left over.  

I served it with some leftover mashed potatoes that I'd fried with a little bit of butter and added some Red Garlic Sansel, and a little bit of dried chives.   

The other two were cooked simply with Tuxedo Pepper this night, to make meal prep the next night much faster.  

There's some irony in having learned so many time (and energy) saving tricks for someone who'd be content working in the kitchen all day long but during the week those luxuries aren't always possible.  Living with chronic med issues as well, it's so nice to be able to make something extra today, that might end up being a simple lunch of leftovers later in the week, or for a night when you just don't feel like cooking.  

As for the Asian coated chicken - Wow!  

I was worried it might be a bit spicy, but it was mild.  I'll definitely use this one again! 

Sorry, I didn't think to tell my hubby that I wanted photos of it coming out of the oven, and I'd neglected to get a photo of them coated as I was in a bit of a rush to get them in.   Hubby offered to take a photo of the remaining one (designated for his lunch the next day) but I thought that taking a photo of just one seemed silly -- like maybe I'd burnt the other two.  (ha ha)

Have you tried something new in the kitchen this week?  I'd love to hear about it!  Leave me a comment below :)  

The Epicure Multipurpose Steamer

Speaking of trying new things.  Another item I tried out this week that I hadn't used before was our Multipurpose Steamer.  I have our two smaller ones, which I have used, but I hadn't tried this one out yet. 

One night last week I'd gotten hung up on a client call, and didn't get potatoes on for supper. I really didn't want to wait 45 minutes or more for them to boil, and was considering options until something clicked and I thought -- wait STEAMER!!  

In just a few minutes we had perfectly cooked potatoes that you'd think I had boiled (except they weren't mushy or wet).  I was able to mash them with my fork, and didn't have to put them in the chopper -- so that was a plus too! 

Have you checked out our steamers?  You can buy them individually, or in a package of all 3 together.  You can also buy the multi purpose try (that fits inside the multipurpose steamer) separately too.  The multipurpose steamer does come with one multipurpose tray already 

Shop 24/7 via www.tammywilson.myepicure.com or contact me to place your order! 

Re-defining Fast Food

Oh Epicure, how I love THEE..

Tonight's item on the "Try something new" was the square steamer and the italian seasoning.   I have both steamers now but sadly hadn't tried either of them.  That is - until tonight -  I am so SO impressed!!

So much so that you're getting a second posting today,  and I hardly *EVER* do that..   I just didn't want to wait til tomorrow to share.. 

We had decided on chicken so I pulled out the instruction cards to consult.  

The rectangular one showed instructions for 2 chicken breasts.  The square for 4.   Both said that chicken should be cooked for 6-8 minutes.   Potatoes for 8 minutes. 

I only needed to do 2 chicken breasts, but wanted potatoes as well.   We had some of the mini potatoes that I picked up a while ago.

I thought I'd put the 2 chicken breasts in with some of the potatoes, and a little Italian salad dressing and see what became of it.

The first 8 minutes seemed to go by in an instant.   I have to say that not only did the kitchen smell like the oven had been running for half an hour already,  but everything looked finished. 

A quick check however, showed that the chicken had only reached an internal temperature of 120 degrees and chicken should be around 180 degrees according to the poultry setting on the thermometer.   It looked cooked, but a quick flip over showed the bottom wasn't quite cooked (still pink).  So I figured I'd put it in for another 8 minutes and see where that got us..

Well..   end result was that the potatoes were tender, and the chicken is fabulous..    I'm as much a skeptic as anyone and I cannot believe that we were gifted a quality gourmet meal that would normally take 45 minutes in the oven to cook for just 16 minutes.  That just BLOWS ME AWAY!  

 I wish I'd thought to add a vegetable to the steamer but I didn't.  I quickly heated up a can of sweet corn to have with supper..  

Thank you Epicure, you have now redefined "Fast Food"  in my kitchen!! 

Sorry guys.. No pictures this time..   ;) 

Thank-you for choosing us to be 

 

YOUR demonstrator!

Tammy J. Wilson ~ J. James Edwards

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Epicure's Roasted Lemon-Garlic Chicken

Thanks to the super power of garlic and herbs, 1 Tbsp (15 ml) of this blend has more antioxidants than 3/4 cup (180 ml) of broccoli!

Makes 6 servings

Cost Per Serving: 2.22

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Ingredients

• 1 Tbsp (15 ml) Epicure's Roasted Garlic
• 1 — 4 lb (1.8 kg) roasting chicken
• 1 lemon, quartered
• 2 Tbsp (30 ml) olive oil
• 1 Tbsp (15 ml) Epicure's Herb & Garlic Dip Mix
• Epicure's Herbed Garlic Sea Salt, to taste
• Epicure's Garlic Pepper, to taste
• 1 Tbsp (15 ml) all-purpose flour
• 4 cups (1 L) prepared Epicure's Chicken Bouillon

Instructions

1. Preheat oven to 400° F (205° C).
2. Sprinkle Roasted Garlic inside cavity of chicken. Squeeze lemon juice inside and insert wedges for extra flavour.
3. Rub skin with olive oil and Herb & Garlic Dip Mix. Coarsely grind Herbed Garlic Sea Salt and Garlic Pepper over chicken.
4. Roast in Epicure's Eclipse^® Coated Professional Frying Pan or Roasting Pan for 25 minutes. Reduce temperature to 350° F (170° C) and continue roasting for 50–60 minutes.
5. Place chicken on a platter. Loosely cover with foil and let rest for 10 minutes before carving.
6. To prepare sauce, drain excess fat from pan. Sprinkle hot pan with flour and slowly whisk in Chicken Bouillon. Simmer for 5 minutes.

Per Serving : Calories 340, Fat 12 g (Saturated 2.5 g, Trans 0 g), Cholesterol 125 mg, Sodium 160 mg, Carbohydrate 5 g (Fibre 1 g, Sugars 0 g), Protein 49 g.

Tips: Serving Suggestion: Serve with mashed potatoes and your favourite steamed vegetables.

Epicure’s Asian Chicken Stir-fry

A healthy stir-fry supper is all about timing, not time. A little oil, high heat and rapid searing or steaming of fresh ingredients is all it takes.

Makes 4 servings

Cost Per Serving: 2.47

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients

• 1 - 2 Tbsp (15 - 30 ml) light soy sauce
• 1 tsp (5 ml) Epicure's Minced Garlic
• 2 Tbsp (30 ml) Epicure's Asian Stir-fry Seasoning
• 4 boneless chicken breasts, chopped
• 1 Tbsp (15 ml) vegetable oil
• 1 red onion, sliced
• 1 — 8 oz (227 ml) can water chestnuts

Instructions

1. Whisk first 3 ingredients in a large mixing bowl. Add chicken, cover and marinate in refrigerator for at least 1 hour.
2. Place Epicure’s Eclipse^® Coated Wok or Epicure’s Eclipse^® Coated Professional Frying Pan over medium-high heat. Add oil and heat for 1 minute.
3. Add chicken and marinade. Flash-fry for 8-10 minutes. Add onion and chestnuts and toss to combine. Continue cooking for 5 minutes and serve warm.

Unlike deep-frying, stir-fried food retains little of the oil. The quick, high-heat cooking of stir-frying preserves more of the nutritional value.

Per Serving : Calories 200, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 75 mg, Sodium 480 mg, Carbohydrate 6 g (Fibre 1 g, Sugars 1 g), Protein 26 g.

Tips: Serving Suggestion: Serve with steamed rice.

Epicure’s Taco Meatloaf Pasta Casserole

Makes 8 servings

Cost Per Serving: 1.76

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

• 1 lb (450 g) lean ground beef or chicken
• 1 tsp (5 ml) vegetable oil
• 2 Tbsp (30 ml) Epicure's Seasoning for Meatloaf
• 1/2 cup (125 ml) prepared Epicure's Beef Bouillon
• 1 — 28 oz (796 ml) can diced tomatoes
• 2 - 3 Tbsp (30 - 45 ml) Epicure's Taco Seasoning
• 4 cups (1 L) cooked pasta such as fussilli, rotini or shells
• 2 cups (500 ml) grated low-fat cheese – your choice
• 3 green onions, diced
• Crushed whole-grain tortilla chips – optional

Instructions

1. Preheat oven to 450° F (230° C).
2. In Epicure’s Eclipse^® Coated Professional Frying Pan, sauté beef in oil with Seasoning for Meatloaf over medium-high heat for 6–7 minutes, until cooked through. Add Beef Bouillon, tomatoes and Taco Seasoning. Bring to a boil, then reduce heat. Simmer 4–5 minutes.
3. Turn into a large mixing bowl and stir in pasta, half the cheese and green onions. Turn into a 9” x 13” (23 cm x 33 cm) baking dish or large casserole pan. Sprinkle with tortilla chips, if desired, and remaining cheese.
4. Bake, uncovered, 15–20 minutes, until bubbly and cheese is melted.

Per Serving : Calories 260, Fat 3.5 g (Saturated 1 g, Trans 0.2 g), Cholesterol 35 mg, Sodium 260 mg, Carbohydrate 31 g (Fibre 3 g, Sugars 4 g), Protein 25 g.

Epicure's Everyday Meatloaf

Home comfort in a pan. Make this versatile recipe your own by tailoring it to your family's favourite flavours!

Makes 8 servings

Cost Per Serving: 1.48

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Ingredients

• 2 large eggs, beaten
• 1/4 cup (60 ml) skim milk
• 1/2 cup (125 ml) dry breadcrumbs
• 3 Tbsp (45 ml) Epicure's Seasoning for Meatloaf
• 2 lbs (1 kg) lean ground beef, chicken or turkey
• Epicure's Sea Salt, to taste

Instructions

1. Preheat oven to 375° F (190° C).
2. Whisk eggs and milk in a large bowl. Stir in breadcrumbs and Seasoning for Meatloaf.
3. Add meat and Sea Salt, and mix well.
4. Press mixture into a lightly greased 9” x 5” (23 cm x 13 cm) loaf pan.
5. Bake approximately 1 hour 10 minutes, or until internal temperature reaches 160° F (71° C). (Note: 165° F (74° C) is recommended for ground chicken or turkey.)
6. Drain excess fat and let rest on counter 5 – 10 minutes before slicing.

Fill up on fibre! Use oats, bran or whole-grain breadcrumbs instead of regular breadcrumbs. Add a sprinkling of ground flax or wheat germ for good measure.

Per Serving (beef option) : Calories 360, Fat 20 g (Saturated 8 g, Trans 0.5 g), Cholesterol 150 mg, Sodium 160 mg, Carbohydrate 4 g (Fibre 1 g, Sugars 1 g), Protein 39 g.

Tips: Time Saver: Divide this and any Epicure's meatloaf recipe between 3 Epicure's Silicone Mini-Loaf Pans. Bake 35–40 minutes for 2-person portions, or freeze for an easy meal any time!

Epicure's Chicken Cacciatore

Spicy and delicious!

Makes 8 servings

Cost Per Serving: 1.10

Ingredients

• 8 whole chicken legs
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
• 2 Tbsp (30 ml) olive oil
• 1 — 28 oz (796 ml) can diced tomatoes
• 1 — 28 oz (796 ml) can crushed tomatoes
• 2 Tbsp (30 ml) Epicure's Margherita Sauce Mix
• 1/2 cup (125 ml) olives or 1 cup (250 ml) quartered artichoke hearts - optional

Instructions

1. Season chicken legs with Sea Salt and Black Pepper.
2. Heat oil in a large Epicure’s Eclipse^® Coated Professional Frying Pan and brown chicken on both sides. Drain on paper towel and set aside. Drain extra fat from pan.
3. Add tomatoes, Margherita Sauce Mix, and if desired, olives or artichoke hearts to pan. Return chicken pieces to pan and simmer in tomato sauce for 25 minutes.

Per Serving : Calories 270, Fat 12 g (Saturated 2.5 g, Trans 0 g), Cholesterol 90 mg, Sodium 270 mg, Carbohydrate 13 g (Fibre 3 g, Sugars 3 g), Protein 28 g.

Tips: Serving Suggestion: Enjoy over pasta with a green salad.

Epicure's "Dillicious" Lemon Chicken

A simple, protein-packed recipe – perfect for a midweek meal.

Makes 4 servings

Cost Per Serving: 2.72

Prep Time: 5 minutes

Cook Time: 30 - 40 minutes

Ingredients

• 1/2 cup (125 ml) light sour cream
• 2 Tbsp (30 ml) milk
• 2 tsp (10 ml) Epicure's Lemon Dilly Dip Mix
• 4 — 4–6 oz (110–170 g) boneless, skinless chicken breasts
• Epicure's Black Pepper, to taste

Instructions

1. Preheat oven to 450° F (230° C).
2. Whisk first 3 ingredients together. Spread half on bottom of an oven-proof casserole dish.
3. Place chicken in a single layer on top. Season with Black Pepper and top with remaining sauce. Bake 30–40 minutes, or until chicken is fully cooked.

Per Serving : Calories 190, Fat 6 g (Saturated 2.5 g, Trans 0 g), Cholesterol 85 mg, Sodium 90 mg, Carbohydrate 3 g (Fibre 0 g, Sugars 2 g), Protein 29 g.

Tips: Serving Suggestion: Serve with steamed rice and veggies.

Epicure's Lemon Dilly Chicken

Epicure’s Lemon Dilly is a great way to add a ton of flavour without the salt!

Makes 6 servings

Cost Per Serving: 1.58

Prep Time: 5 - 10 minutes

Cook Time: 20 minutes

Ingredients

• 2 Tbsp (30 ml) olive oil
• 6 boneless, skinless chicken breasts
• 1 cup (250 ml) prepared Epicure's Chicken Bouillon
• 1 Tbsp (15 ml) lemon juice
• 1 tsp (5 ml) Epicure's Lemon Dilly Dip Mix
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
• 1 Tbsp (15 ml) Epicure's 3 Onion Dip Mix

Instructions

1. Heat oil in Epicure's Eclipse^® Coated Professional Frying Pan. Cook chicken over medium heat 3 minutes per side, or until golden brown.
2. Whisk together Chicken Bouillon, lemon juice, and Lemon Dilly Dip Mix.
3. Pour over chicken. Heat to boiling, then immediately reduce heat to a simmer and cook for 10–15 minutes, or until thickest part of chicken is no longer pink.
4. Transfer chicken to a serving plate. Bring sauce back to a boil for 2 minutes, or until reduced by half. Season to taste with Sea Salt and Black Pepper. Add 3 Onion Dip Mix and pour over chicken. 

Per Serving : Calories 190, Fat 7 g (Saturated 1.5 g, Trans 0 g), Cholesterol 75 mg, Sodium 140 mg, Carbohydrate 2 g (Fibre 0 g, Sugars 0 g), Protein 28 g.

Tips: Serving Suggestion: Serve with prepared Epicure’s What’s for Dinner? French Onion Soup. Also great with rice and steamed green beans or broccoli.

Epicure’s Asian Chicken Stir-fry

A healthy stir-fry supper is all about timing, not time. A little oil, high heat and rapid searing or steaming of fresh ingredients is all it takes.

Makes 4 servings

Cost Per Serving: 2.47

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients

• 1 - 2 Tbsp (15 - 30 ml) light soy sauce
• 1 tsp (5 ml) Epicure's Minced Garlic
• 2 Tbsp (30 ml) Epicure's Asian Stir-fry Seasoning
• 4 boneless chicken breasts, chopped
• 1 Tbsp (15 ml) vegetable oil
• 1 red onion, sliced
• 1 — 8 oz (227 ml) can water chestnuts

Instructions

1. Whisk first 3 ingredients in a large mixing bowl. Add chicken, cover and marinate in refrigerator for at least 1 hour.
2. Place Epicure’s Eclipse^® Coated Wok or Epicure’s Eclipse^® Coated Professional Frying Pan over medium-high heat. Add oil and heat for 1 minute.
3. Add chicken and marinade. Flash-fry for 8-10 minutes. Add onion and chestnuts and toss to combine. Continue cooking for 5 minutes and serve warm.

Unlike deep-frying, stir-fried food retains little of the oil. The quick, high-heat cooking of stir-frying preserves more of the nutritional value.

Per Serving : Calories 200, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 75 mg, Sodium 480 mg, Carbohydrate 6 g (Fibre 1 g, Sugars 1 g), Protein 26 g.

Tips: Serving Suggestion: Serve with steamed rice.

To order supplies to make this recipe, please visit my website www.tammywilson.myepicure.com  or contact me and we'll place your order together. 

Consider joining a Pantry club to re-stock your pantry on a budget,  or hosting a catalog party to order your favorite items for FREE ~ Ask me for more info :) 

For more delicious Epicurian Inspiration visit my website and click on the "recipes" link.  :)