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 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 Margherita Fish Fillets

Makes 4 servings

Cost Per Serving: 2.27

Ingredients

• 1 cup (250 ml) crushed or diced tomatoes
• 2 Tbsp (30 ml) Epicure's Margherita Sauce Mix
• 4 — 6 oz (170 g) cod fillets, or any firm white fish
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
• 1 Tbsp (15 ml) olive oil

Instructions

1. Mix together crushed tomatoes and Margherita Sauce Mix in a microwave safe dish. Microwave on high for 3 - 4 minutes, stirring every minute. Keep warm.
2. Season fish fillets with Sea Salt and Pepper. Heat Epicure's Eclipse^® Coated Frying Pan over medium heat; add olive oil and saute fish until both sides are browned and fish is just beginning to flake.
3. Place fish fillets on serving plate and top with prepared Margherita sauce.

Per Serving : Calories 290, Fat 14 g (Saturated 2 g, Trans 0 g), Cholesterol 105 mg, Sodium 210 mg, Carbohydrate 6 g (Fibre 2 g, Sugars 0 g), Protein 35 g.

Epicure's Quick Tomato Sauce

Makes 4 servings

Cost Per Serving: 0.82

Prep Time: 10 minutes

Cook Time: 25 - 30 minutes

Ingredients

• 3 Tbsp (45 ml) olive oil
• 1 medium onion, diced
• 2 garlic cloves, crushed
• 1 — 28 oz (796 ml) can diced tomatoes, including juice
• 1 tsp (5 ml) Epicure's Margherita Sauce Mix
• 1 tsp (5 ml) Epicure's Pasta Seasoning
• 1 tsp (5 ml) Epicure's Focaccia Bread Spices
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste

Instructions

1. Heat olive oil in Epicure's Multi-Purpose Pot. Add onion and garlic and sauté for 2 minutes.
2. Add remaining ingredients and simmer for 20 minutes.

Per Serving : Calories 160, Fat 10 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 490 mg, Carbohydrate 13 g (Fibre 2 g, Sugars 8 g), Protein 2 g.

Epicure's Wild Rice with Cranberry and Orange

Wild rice is a good source of complex carbohydrates (the kind that keep you feeling fuller for longer) and vitamin B (notably niacin), important for heart health.

Makes 6 servings

Cost Per Serving: 2.41

Prep Time: 5 - 10 minutes

Cook Time: 30 - 45 minutes

Ingredients

• 1 cup (250 ml) wild rice
• 5 cups (1.25 L) water
• 1/4 cup (60 ml) olive oil
• 1/3 cup (80 ml) orange juice
• 1 tsp (5 ml) Epicure's Herbes Provençales
• 1/2 tsp (2.5 ml) Epicure's Mint
• Epicure's Sea Salt , to taste
• Epicure's Black Pepper , to taste
• 1 cup (250 ml) Epicure's Cherries & Berries
• 1/2 cup (125 ml) pecan halves
• 1 orange, zested
• 4 green onions, thinly sliced

Instructions

1. Combine wild rice with water. Bring to a boil, reduce temperature to a gentle simmer for 45 minutes. Check after 30 minutes for tenderness. Drain rice.
2. In a small bowl, whisk together olive oil, orange juice, Herbes Provençales, Mint, Sea Salt and Black Pepper.
3. Add rice, Cherries & Berries, pecans, orange zest and sliced green onions. Stir gently to combine and serve hot, cold or at room temperature.

Per Serving : Calories 280, Fat 9 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 47 g (Fibre 4 g, Sugars 21 g), Protein 2 g.

Tips: Serving Suggestion: Serve with grilled steak and steamed veggies.

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 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.