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Spicy Chicken Stacks

February 07, 2017

This Western Living article has us dreaming of sunnier days and margaritas. Our spicy chicken stack is a delicious variation on a traditional taco, and the perfect weeknight meal. Enjoy! 

Spicy Chicken Stacks

Recipe Type: Main Course
Cuisine: Mexican

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

  • 6 whole crispy, corn tortillas
  • 4 cups of shredded rotisserie chicken
  • 1 can of black beans, drained
  • 1 tbsp. tomato paste
  • 1 small can of diced tomatoes
  • 3 tbsp. Mexican chili powder
  • 2 Tablespoons vegetable oil
  • 1 small can diced green chilies
  • 1 1/2 cup grated cheese
  • sour cream
  • your favorite hot sauce
  • 2 cups shredded lettuce
  • 4 whole Roma tomatoes, diced
Instructions
  1. Heat 2 tablespoons oil in large skillet over medium-high heat.
  2. Add the diced green chilies, tomatoes and paste, chili powder beans & the shredded chicken just to heat through.
  3. Turn off heat and set aside. Stack on individual plates with taco mix between each layer.
  4. Top with more taco mix, grated cheese, sliced lettuce, diced tomato & sour cream.
  5. Serve with hot sauce.

Glazed Apple Butter Loaf

January 04, 2017

There is nothing more satisfying than a fresh, warm, loaf, right out of the oven. Everyone loves a classic banana bread, but have you ever tried an apple loaf? We consider it to be banana's bread's really awesome cousin. The addition of Oregon Growers apple butter makes this loaf incredibly moist and delicious. This recipe is simple, comforting and a must try.

Glazed Apple Butter Loaf

Recipe Type: Dessert

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 1/2 cup chopped toasted pecans
  • ¾ cup sugar
  • ½ cup butter
  • 2 eggs
  • ½ cup buttermilk
  • 1 cup Oregon Growers Apple Butter
  • 1 cup powdered sugar
  • 2 Tablespoons orange juice
  • 1 teaspoon orange zest
Instructions
  1. Preheat oven to 350°F.
  2. Sift flour, baking soda, salt, nutmeg, cinnamon and cloves. Cream sugar and softened butter or margarine in large bowl. Add eggs, beating thoroughly.
  3. Beat in dry ingredients alternately with buttermilk. Stir in apple butter.
  4. Pour into a greased 9x5x3-inch loaf pan. Bake in 350°F oven 55 to 65 minutes or until cake tests done. Cool 10 minutes before removing from pan.
  5. Make orange glaze by combining powdered sugar, orange juice, and orange peel. Spoon glaze over warm cake.

Peanut Butter Jam Jam Cookies

January 04, 2017

It's rainy, grey and miserable in the lower mainland today. I can't think of a better way to brighten (& warm!) your day than baking these delicious peanut butter jam jam cookies. They are simple, delicious, and bring back all the nostalgia of my childhood...PB & J sandwiches for lunch anyone? Bring a little sunshine into your kitchen this afternoon!

Peanut Butter Jam Jam Cookies

Recipe Type: Dessert

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 egg
  • ½ cup brown sugar
  • ½ cup peanut butter
  • ¼ cup soft butter
  • ½ tsp vanilla
Instructions
  1. Pre-heat your oven to 350 degrees
  2. In a medium sized bowl, combine flour, baking soda and salt.
  3. In another bowl, with a hand mixer, mix 1 egg with brown sugar, peanut butter, butter and vanilla. When well mixed, add flour mixture and mix just to combine. Roll dough into tablespoon-sized balls and set on baking sheet. With your thumb, press an indent into the center of each ball. Fill with your favorite jam/jelly . Bake 7 to 9 min.

Comfort Food - One Pot Chili Macaroni

January 02, 2017

The snow in the lower mainland has been just relentless! The frigid temperatures definitely call for a big bowl of something warm and comforting. This recipe is the perfect way to warm up, and even better you should have all of the ingredients already stocked in your pantry. 

Comfort Food - One Pot Chili Macaroni

Recipe Type: Dinner
Author: Well Seasoned

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients
  • 1 pound lean ground beef
  • 1 large onion, chopped
  • 1 14 oz diced tomatoes, undrained
  • 1 8 oz can tomato sauce
  • 1 cup frozen corn
  • 1/2 cup water
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2/3 cup uncooked elbow macaroni
  • 1 cup shredded cheddar cheese
Instructions
  1. In a large skillet, cook beef and onion over medium-high heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles. Drain.
  2. Stir in tomatoes, tomato sauce, corn, water and seasonings; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, 15-20 minutes or until macaroni is tender. Sprinkle with cheese.
  3. Makes 4 servings.

Bonus – 12 Days of Recipes: Veggie Salad with Horseradish Vinaigrette

December 26, 2016

Veggie Salad with Horseradish Vinaigrette - Bonus Recipe for our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

Bonus: Veggie Salad with Horseradish Vinaigrette

Recipe Type: 12 Days of Recipes (and Gift Ideas)
*Because we love recipes (and our customers).
Ingredients
  • ¾ lbs. Brussels sprouts, halved lengthwise
  • ¾ lbs. cauliflower florets
  • 3 c. ½ inch cubes of butternut squash
  • 2 tbsp Well Seasoned extra-virgin olive oil
  • 1 tbsp White Balsamic Vinegar
  • ¾ tsp sea salt
  • 1 tsp freshly ground pepper
  • ½ tsp ground nutmeg
  • A few pinches of cayenne
  • 1 can cannellini beans, rinsed and drained
  • ½ c. pomegranate seeds
  • 2 c. fresh arugula
For the vinaigrette:
  • 1 tbsp Crazyhorse horseradish*
  • 1 clove garlic
  • ½ shallot
  • 1 tsp honey
  • 2 tbsp Beaufor white wine vinegar
  • ¼ c. Well Seasoned extra-virgin olive oil
  • Sea salt and freshly cracked pepper
  • Handful of freshly chopped parsley
Instructions
  1. Preheat the oven to 400° F. Add the Brussels, cauliflower, and squash to a large-rimmed baking tray. Drizzle the vegetables with the olive oil, balsamic, salt, pepper, nutmeg and few pinches of cayenne, and toss everything together with your hands to coat. Roast in the upper third of the oven for 35 minutes, until edges are browned.
  2. While the vegetables roast, make your dressing. In a mini blender or processor, combine the horseradish, garlic, shallot, honey, white wine vinegar, olive oil, salt, and pepper, and herbs. Blend everything together to mix well. Taste for salt and pepper and set aside.
  3. As soon as the hot tray is out of the oven, add the beans onto the tray and toss everything together. Allow the vegetables to cool to room temperature. Add the pomegranate seeds, arugula, and a good drizzle of the dressing and toss everything to coat. Toss with parsley. Serve at room temperature.

Day 12 – 12 Days of Recipes: Sabarot Escargot and Shells

December 23, 2016

French Snails (Escargot) - Our featured gift idea in Day 12 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

Sabarot Escargot and Shells - Day 12 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver.

Day 12: Sabarot Escargot and Shells

Recipe Type: 12 Days of Recipes (and Gift Ideas)
Cook time:
Total time:

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

*The escargot is a cooked land snail. Escargots are usually served as a starter in Portugal and France, and are a typical dish in the Catalan region of Spain. Switch up your holiday appetizer offerings by offering a French delicacy; Escargot. Well Seasoned has cans of them in store now for the holidays! These shelled delicacies come to you straight from France and are packed in fresh water. Try a themed French Cuisine stocking stuffer this year and pick up some French Duck Fat while you’re in store!
Ingredients
  • 1 garlic clove
  • 1 small shallot
  • 2 stems flat leaf parsley
  • ¼ c. salted butter
  • 1 tbsp cognac, wine or brandy
  • freshly cracked black pepper
  • 1 can of Escargot
Instructions
  1. Pre-heat the oven to 400 degrees F. Finely chop the garlic, shallot & parsley. Put the softened butter in a food processor and blend for several seconds, add the garlic & shallot - process until they are thoroughly combined. Add the wine, parsley & pepper, pulse a few times until it has mixed into the butter.
  2. Open the can of snails & rinse them under cold water, drain well. Put a little of the butter mixture into each empty shell & then push a snail into the shell. Fill the remaining space completely with butter. Put the filled shells in a pan, into the oven for aprox. 10 minutes, or until the butter has melted and bubbling.
  3. Serve immediately with slices of fresh bread. If you don't have snail plates and tongs, use small forks or cocktail sticks to eat the snails.
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