CHICKEN TACO SALAD

Wow... I think it's evident how busy I've been in the past few months as the postings have seriously declined!! Tonight, I was initially planning on making my go-to spaghetti squash casserole - I had the chicken made, the vegetables chopped, and when I cut into the squash it was rotten inside. BLAH. So I was scrambling to think of something else to make with my chicken that I just finished cooking and with the peppers and onions that I've already chopped.

I decided to make a chicken taco salad. I'm glad that my squash was rotten as I definitely enjoyed the dinner that resulted from it!! It was so fresh tasting. It was so delicious. My husband LOVE IT.  

CHICKEN TACO SALAD

Ingredients: 

• 2-3 boneless, skinless chicken breasts, sliced thin
• 1-2 tbsp Olive oil
• romaine or iceberg lettuce
• cheddar cheese, shredded
• tortilla chips
• 1 avocado, cut into cubes
• 2-3 roma tomatoes, seeded and chopped 
• 1/4 red onion, chopped
• 1 jalapeño, seeded and chopped
• ~1 to 1.5 tbsp Epicure's Poco Picante Salsa mix
• Sour cream
• Epicure's Fajita Seasoning

Directions:

• Warm ~1 tbsp olive oil in pan on medium heat and add thinly sliced chicken. Cook chicken ~ 5 minutes on one side, then flip to cook on other side. Ensure chicken is cooked thoroughly, depending on size of slices may require more or less time. Note: may need to add additional olive oil as needed.
• Add chopped tomatoes, red onions, jalapeños, and avocados into bowl. 
• Add in ~1 tbsp of Epicure's Poco Picante Salsa mix to bowl and mix thoroughly. Add to taste/ preference
• In a separate bowl, I added desired amount of sour cream and sprinkled with Epicure's Fajita seasoning to add a bit of colour/flavour. 
• Once chicken is ready, serve with your desired toppings to make a delicious chicken taco salad! 
• What we did: On the plate, made a base layer of romaine lettuce, topped with a heaping of homemade avocado salsa, chicken, cheddar cheese, and a dollop of flavoured sour cream. 

BUFFALO CAESAR CHICKEN WRAPS

I know it's been a while since I've posted anything on here, but I made the most delicious chicken ever tonight! We love creamy, garlicky, spicy goodness.

BUFFALO CHICKEN CAESAR WRAPS

Ingredients:

• 2-4 boneless, skinless chicken breasts
• ~2-4 tbsp Frank's hot sauce
• prepared Epicure's Caesar Salad Dressing
• Epicure Caesar Dressing
• mayonnaise
• lemon juice
• milk
• olive oil
• garlic cloves

Directions:

• Place Chicken in bottom of crock pot
• Pour desired amount of Epicure's Caesar Salad Dressing over chicken to coat thoroughly
• Add desired amount of hot sauce
• Cover and cook on low for ~4 hours
• Serve over a salad or use in wraps with desired fillings! 

EPICURE'S GREEK CHICKEN SOUVLAKI

Tonight I made the most delicious chicken souvlaki we've ever eaten. I would say one part due to the delicious marinade and one part due to my husband's amazing job of cooking the chicken perfectly (not overcooked, was still juicy and tender). Seriously, this was to die for and was so easy to make. This will definitely be added to my list of foods to make for my next dinner party.

EPICURE'S GREEK CHICKEN SOUVLAKI

Ingredients:

• 1/4 cup prepared Epicure's Chicken Bouillon
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tsp Epicure's Greek Seasoning
• 2 tsp Epicure's Souvlaki Seasoning (I used Epicure's Roast Chicken Seasoning)
• 2-3 boneless, skinless chicken breasts, cut into cubes

Directions:

• Mix together first 5 ingredients in a large mixing bowl
• Add chicken and toss to coat. Can be marinated in a sealed container and refrigerated until ready to cook
• Place chicken pieces on skewers and grill for 5-10 minutes each side until cooked. 
• Serve warm and enjoy!

EL DORADO QUESADILLAS

I have made quesadillas many, many times and this was by far the best so far.

EL DORADO QUESADILLAS

Ingredients:

• flour or corn soft, tortilla shells
• 1-2 boneless, skinless chicken breasts, cut into thin strips
• 1 tbsp olive oil (note: I used Oliv brand, Jalapeño Lime olive oil)
• 1 tsp Epicure's Poco Picante Salsa Mix (optional)
• 1 jalapeño, seeded and chopped
• 1 red hot pepper, seeded and chopped
• 1/4 red onion, chopped
• 1 roma tomato, chopped
• cheese, shredded - type and amount as desired  (I use a combination of mozzarella and cheddar)
• guacamole, amount as desired Recipe for Guacamole
• 1 prepared Epicure's El Dorado Secret Sauce
• El Dorado Secret Sauce
• olive oil
• water

Directions:

• Warm 1 tbsp olive oil in frying pan and add chicken. I added Poco Picante Salsa Mix to chicken while cooking to give additional flavour
• Cook chicken on each side ~5 minutes or until thoroughly cooked
• While chicken is cooking, prepare vegetables and guacamole
• Once chicken is cooked, prepare quesadillas as desired

Method that I used when preparing:

• Spread guacamole over tortilla shell
• Added prepared Epicure El Dorado Sauce ontop of guacamole
• Layered cheese over shell
• Add desired amount of chicken, jalapeño and red peppers, tomatoes, and onions
• Fold quesadilla in half and placed on warm frying pan to brown tortilla shell and allow for cheese to melt
• Serve with remaining El Dorado sauce to dip! 

AVOCADO FETA SALAD

Well, it's been an extremely busy last couple of weeks travelling and visiting family. Tonight, I finally had an opportunity to make a supper that didn't involve pasta and a slightly new version of a pasta sauce. I have a great love for avocado and am always trying new recipes to use them up before they are over-ripe. This salad was super simple and very fresh tasting. You could easily take this to work for lunch and add the liquid ingredients (dressing) right before eating.

AVOCADO FETA SALAD

Ingredients:

• 1 avocado, cut into cubes
• 1/4 cup red onion, chopped
• 1-2 roma tomatoes, chopped
• 1-2 small cucumbers, cut into quarters
• 1 clove garlic, chopped
• 1 tbsp olive oil
• 1 tbsp white vinegar
• 1 1/2 tsp dried oregano
• feta, amount as desired

Directions:

• Mix above ingredients together and serve!

PARMESAN AND CHILI POWDER POPCORN

OK.... so I just had this brilliant idea to post this - may be the result of the 2 or 3 glasses of wine I've just drank, but really... who's counting?? Anyways, our most favourite snack in the evenings is this crazy invention of adding chili powder and parmesan cheese to popcorn; which was first introduced to me by my very best friend, Sandra.

There isn't really any directions other than pop some popcorn, melt a very small amount of margarine and pour over the popcorn (just enough to allow the seasoning to stick), sprinkle with some chili powder (to your liking) and add parmesan, real Parmesan - not that sorta-fake Kraft brand that comes in those containers that sit on a shelf - (the more the better in my books). And voila!! You have a surprisingly delicious snack! Don't judge until you've tried it!

ENJOY!

PESTO AVOCADO FETA PIZZA

OK... THIS IS THE ONE!!! This is the most delicious piece of food that I have made to date. Zack loved it equally, if not more, than I did. And of course, the remaining half avocado that I didn't use on the pizza, I made some delicious guac for our "side dish".

Super quick and super easy - will make for a delicious weeknight meal that will definitely be added into our "regulars" list.

Pesto Avocado Feta Pizza

Ingredients:

• Flatbread, naan bread, or pizza crust - your preference
• 1 skinless, boneless chicken breast, sliced into small pieces
• 1 roma tomato
• 1/2 avocado, pitted and chopped into small cubes
• Feta
• Spinach, chopped
• 1 prepared Epicure's Pesto or pesto of your choice
• Epicure Pesto Herb Mix
• olive oil
• parmesan cheese

**note: could add any toppings of your liking. I found that the above complimented the pesto base perfectly. I honestly don't know if I would add anything else! 

Directions:

• Preheat oven to 350 degrees
• Cook chicken in skillet, turning ~5 minutes, until cooked thoroughly (note: I sprinkled some additional dry pesto herb mix over chicken while cooking)
• Lay flatbread out onto baking pan
• Spread pesto onto flatbread
• Top with desired amounts of toppings (note: I added avocado after cooking to preserve flavour)
• Place in oven and bake ~10 minutes or until crust is golden brown
• Serve with guacamole and chips for an extra treat! 

Recipe for Guacamole