Epicure’s Montreal Grilled Chicken Prep time: 5 minutes Makes: 6 servings
Cook time: 45 minutes
Chicken is packed with body-building proteins, important for good health. This recipe boasts delicious Montreal-style taste without the added salt! 6 chicken legs 1 tsp (5 ml) oil ¼ cup (60 ml) Epicure’s Montreal Chicken Rub 2 lemons, cut into wedges or slices
August Long Weekend Menu
Whether at the cottage, campsite, or in the tranquility of your own backyard, make time for a big, bold summer barbecue. Save time and chop veggies the day before. When it's time to grill, let Montreal Grilled Chicken slowly sizzle while you grill the perfect potato and zucchini sides. Finish your meal with everyone’s favourite dessert – chocolate cake. Lazy long weekends never tasted so good!
1. Coat chicken with oil and Montreal Chicken Rub. 2. Place chicken on grill. Barbecue over medium heat, turning often, for about 45 minutes, until cooked through (reduce heat to medium-low if necessary). 3. Add lemon wedges during last 10 minutes of grilling. To check for doneness, insert Epicure’s Pocket Thermometer into thickest part of leg (between the thigh and drumstick is ideal). Temperature should read 165˚ F (74° C). 4. Place chicken on a plate. Serve with lemon wedges. Per serving: Calories 260, Fat 13 g (Saturated 3.5 g, Trans 0 g), Cholesterol 100 mg, Sodium 100 mg, Carbohydrate 5 g (Fibre 1 g, Sugars 1 g), Protein 29 g
Creative Cooking: For a twist, try Epicure’s Lemon Dilly Dip Mix or Epicure’s Cuban Seasoning instead of Montreal Chicken Rub Grill Tip: If chicken is browning too quickly before it is fully cooked, move to edges of grill to finish cooking.
Cost per Serving: $0.21
Sylvie’s Grilled Mediterranean Potatoes Prep time: 8–10 minutes Makes: 4 servings
Cook time: 15 minutes
Potatoes are a good source of Vitamin C, fibre and potassium, important for heart health. These potatoes, evoking a lovely aroma of rosemary and sea salt, are ready in just 15 minutes. 1 lb (450 g) baby red or white potatoes, cut in half Epicure’s Sea Salt, to taste 2 Tbsp (30 ml) olive oil 2–3 tsp (10–15 ml) Epicure's Focaccia Bread Spices On the Barbecue: 1. Parboil potatoes in salted water for 8–10 minutes, until almost tender. Drain well. Place in a bowl, and toss with oil and Focaccia Bread Spices. 2. Place in Epicure’s Rectangular Mesh Grilling Pan and barbecue, shaking pan often, for 5–8 minutes, until lightly charred. 3. Return to bowl and toss with any remaining oil. Serve warm. On the Stove: 1. Parboil potatoes in salted water for 8–10 minutes, until almost tender. Drain well. Place in a bowl, and toss with oil and Focaccia Bread Spices. 2. Heat Epicure’s Eclipse® Coated Grill Pan over medium-high heat. When hot, add potatoes, cut-sides down. 3. Grill approximately 3 minutes per side, until marks form. 4. Return to bowl and toss with any remaining oil. Serve warm. Per serving: Calories 140, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 19 g (Fibre 2 g, Sugars 1 g), Protein 2 g
Cost per Serving: $1.47 For recipes and to shop online, visit epicureselections.com
Creative Cooking: For a twist, try Epicure’s Pesto Herb Mix or Epicure’s Bruschetta Herbs instead of Focaccia Bread Spices. Epicure Selections® Entertaining Made Easy
Cost per Serving: $0.59
Epicure’s Double Chocolate Zucchini Cake Prep time: 15 minutes Makes: 24 servings
Cook Time: 45 minutes
Using in-season zucchini in this recipe is a great way to sneak in veggies, while keeping the cake super moist.
Shopping List Epicure’s Herbs & Spices Epicure’s Montreal Chicken Rub Epicure’s Sea Salt Epicure’s Focaccia Bread Spices Epicure’s Vanilla Extract Epicure’s Pure Cocoa Epicure’s Dark Belgian Chocolate
½ cup (125 ml) butter
Epicure’s Cookware
½ cup (125 ml) vegetable oil
Epicure’s Pocket Thermometer
1 ¾ cups (430 ml) sugar
Epicure’s Rectangular Mesh Grilling Pan
2 eggs 1 tsp (5 ml) Epicure's Vanilla Extract
Epicure’s Eclipse® Coated Grill Pan
½ cup (125 ml) buttermilk 2 ½ cups (625 ml) flour ¼ cup (60 ml) Epicure's Pure Cocoa 1 tsp (5 ml) baking soda 1 tsp (5 ml) salt 2 cups (500 ml) grated zucchini ¾ cup (180 ml) walnut pieces /3 cup (160 ml) Epicure's Dark Belgian Chocolate
2
1. Preheat oven to 325° F (160° C). 2. Lightly spray a 9" x 13" (23 cm x 33 cm) pan with vegetable oil. 3. Cream together first six ingredients. 4. Sift together flour, Pure Cocoa, baking soda and salt and add to creamed mixture. 5. Fold in zucchini and pour into prepared pan. Sprinkle with walnuts and Dark Belgian Chocolate. 6. Bake for 45 minutes. Per serving: Calories 230, Fat 14 g (Saturated 4.5 g, Trans 0.1 g), Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 26 g (Fibre 2 g, Sugars 14 g), Protein 4 g
Epicure Selections® Entertaining Made Easy
Purchase these delicious Epicure products online, search for recipes, and so much more! epicureselections.com