Epicure’s Potato Baskets with Cheese

Cheesy and irresistible – an appy that is sure to wow!

Makes about 20 appetizers

Cost Per Serving: 0.94

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients

• 15–20 small new potatoes
• 1 cup (250 ml) low-fat ricotta cheese, or cottage cheese
• 1/4 cup (60 ml) grated low-fat cheddar cheese
• 1/4 cup (60 ml) grated Parmesan cheese
• 1 - 2 Tbsp (15 - 30 ml) Epicure's 3 Onion Dip Mix, or Epicure's Seasoning for Cheese, Chives & Bacon Dip
• Epicure's Black Pepper, to taste
• Oil, for spraying or brushing
• dried chives, for garnish

Instructions

1. Preheat oven to 400° F (205° C).
2. Boil or steam potatoes for 10 minutes, or until just tender. Test with a skewer, being careful not to overcook. Drain well and cool completely.
3. Meanwhile, combine ricotta, cheddar, Parmesan, and 3 Onion Dip Mix in a small bowl. Season with Black Pepper and set aside.
4. Cut potatoes in half. Use a melon baller or large tablespoon to scoop out insides, leaving a 1/4 ” (6 mm) border. Mash insides and combine with cheese. Set aside.
5. Lightly brush or spray potato shells with oil and bake on Epicure's Baking Sheet lined with parchment paper for 30-45 minutes, or until crisp and golden.
6. Fill each potato shell with 1 tsp (5 ml) of cheese and potato mixture and broil for 5-8 minutes, or until tops are lightly golden and cheese has melted.
7. Arrange on a serving dish and garnish each potato with a sprinkling of Chives. Serve immediately.

Per Serving (2 pieces) : Calories 220, Fat 1.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 125 mg, Carbohydrate 43 g (Fibre 4 g, Sugars 4 g), Protein 9 g.

Tips: Make Ahead: Prepare the day before, then grill in Epicure’s Rectangular Mesh Grilling Pan.

Chef Tip: After potatoes are cooked and filled, place under the broiler to warm just before serving.

To order products for this recipe or another feast you may be whipping up ~ please visit our website at www.tammywilson.myepicure.com.  If you have any questions or concerns please e-mail feedmeepicure@gmail.com. 

Thanks for choosing us to help feed your family! 

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 Pasta Primavera Frittata

Go meatless once per week. Only 10 minutes to prep and 25 to bake for an easy weeknight meal.

Makes 4 servings

Cost Per Serving: 1.37

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

• 1 cup (250 ml) bite-size pasta
• 8 eggs
• 1/4 cup (60 ml) milk
• 1 tsp (5 ml) Epicure's 3 Onion Dip Mix
• 1 tsp (5 ml) Epicure's Pesto Herb Mix
• 1 cup (250 ml) steamed broccoli
• 1 tomato, diced
• Epicure's Sea Salt , to taste
• Epicure's Black Pepper, to taste
• 1/3 cup (80 ml) grated Parmesan cheese

Instructions

1. In Epicure's Multi-Purpose Pot, cook pasta according to package directions.
2. Preheat oven to broil.
3. In a large mixing bowl, whisk together eggs, milk, 3 Onion Dip Mix and Pesto Herb Mix. Stir in pasta, broccoli and tomato. Season with Sea Salt and Black Pepper. Set aside.
4. Lightly spray Epicure’s large Eclipse^® Coated Professional Frying Pan with vegetable oil and heat over medium heat. Pour egg mixture into pan, stirring with a heat-resistant spatula for 1 minute.
5. Reduce heat to medium-low and cook for 6–8 minutes. The sides and bottom should be firm, and the top slightly runny.
6. Sprinkle with Parmesan and place under the broiler for 3 minutes. Cut into wedges and serve.

Thanks to the high basil content, 1 Tbsp (15 ml) prepared Epicure's Pesto contains more antioxidants than 1/2 cup (125 ml) chopped sweet cherries.

Per Serving : Calories 330, Fat 15 g (Saturated 5 g, Trans 0 g), Cholesterol 500 mg, Sodium 350 mg, Carbohydrate 26 g (Fibre 2 g, Sugars 3 g), Protein 23 g.