My Favorite Things: Epicure

On this installment of #JiggleyMommysFavThings is EPICURE!
I don't think I need to get into too much detail about why Epicure products are wonderful - they really speak for themselves. I started using Epicure because I wanted to find a lower sodium, healthier alternative to spices and dips. And Epicure gives just that. They use high quality ingredients in all of their products which really shows.
For the month of November I'm teaming up with Donna McAuley-Forsyth, an independent Epicure Consultant, to bring you some awesome deals and giveaways.
The Deets:

• Each week, everyone who placed an order, will get their name put into a draw for an awesome weekly giveaway (draws will be held on Sunday evenings)
• At the end of the month, everyone who placed an order throughout the month will get their name put into a draw for a GRAND PRIZE. (final draw will be held on Nov 30)
• For any order over $65, you'll get your choice of Creamy Ranch or Chipotle Bacon Cheddar dip FREE!
• Plus you can take advantage of some great specials this month. 

Donna has set up an online order HERE - so you can start your shopping ASAP (just make sure you attach your order to the Jiggley Mommy 'party', so your name can go in for the draws!) , but you can also contact her directly for product questions and to order or to set up a party, if you'd like (which is another way to get lots of free or discounted products).
Throughout the month I'll try to review different products or share with you one of my favorite recipes using Epicure.
I'll kick things off with Taco Seasoning. I seriously had a mini anxiety attack when I ran out and couldn't find the full bottle I knew I had bought. I add this spice blend to many of my different recipes including, home made tacos, taco salad, fajitas, stuffed peppers, chili, tortilla soup and even meatballs. I feel good about using this seasoning since it's fairly low in sodium compared to other taco seasonings out there.
Need a quick and easy supper? Why not try Epicure tacos? Just as easy as picking up a taco kit.
All you need is: lean ground beef, taco seasoning, taco shells, diced onions, diced tomatoes, shredded lettuce, shredded cheese, salsa and sour cream.
What to do: Brown your ground beef with your onions, mix in 2 tbsp taco seasoning and a 3/4c of water, and reduce over med heat. Serve in taco shells (I prefer soft tortillas, myself) with cheese, lettuce, tomatoes, sour cream, and salsa - or any other taco topping you'd like. JiggleyBoy LOVES taco night when he makes his own taco. They are so customizable... use ground chicken, whole wheat tortilla shells, shredded spinach, add some diced avocado... the possibilities are endless. :)

**As with ALL other #JiggleyMommysFavThings, I am not paid or asked to promote any service or product. If I'm writing about it, it means that I genuinely like and/or use a product or service, and want to share it with you. I do not do it to benefit myself in any way. **

Omnomnom: Tuna Cakes

A week or so ago, a friend posted a picture of her tuna cakes. I drooled. I had heard of and eaten crab cakes before, but never did I even think of using tuna. So I did a pinterest search, and apparently I'm the only one in the world who hasn't made and/or eaten tuna cakes. They seemed easy enough, so I decided to give them a try tonight. Now it was a HUGE risk because Jiggley Daddy is more of a steak and potato kind of guy, but I must say SUCCESS! Jiggley Boy even tried a bite and proclaimed it "yummalicious"!

What you need for about 6 cakes:

- 2 cans of flaked tuna in water (drained)
onion thinly diced
- bell pepper thinly diced
- about 1/4c bread crumbs
- 1 egg and 1 egg white
- seasoning (tons of recipes I read all said to use Old Bay, but I didn't have any so I used a bunch of spices that I had on hand - I will be searching for Old Bay!)

Whatcha do:
 - sautée the onions and peppers until they start to get soft
 - drain tuna and mix together with onions/peppers, egg/egg white, about 1/4c bread crumbs and seasoning (do it to taste - I used a little black pepper, chili powder, garlic, ground cloves, ginger, seasoning salt and probably another shake or two from random spices in my cupboard)
 - Form into cakes and pan fry (I used a little bit of coconut oil to give it a little crisp!) until golden and cooked through

I made a mayo/chili/lime juice sauce for on top and it was ok.. next time I'd do mayo (or plain greek yogurt)/splash of lime/splash of honey/dill. I served our tuna cakes on a bed of baby spinach, with asparagus and broccoli lightly sautéed in EVOO and minced garlic. YUM!! Hope you enjoy!

**UPDATE (Aug. 24/2013) Go.Get.Old.Bay.Seasoning. I finally found some Old Bay and WHOA! It made my tuna cakes like 80% better. (If you are in Red Deer, I was only able to find OB seasoning in the spice isle at Sobey's South). I also added in about 1/2 cup of shredded zucchini (thawed, drained and squeezed excess juice out) - I love it when I can hide extra veggies in anything. :)