Search results for 'zaycon'

Zaycon Foods Salmon

28 Feb


Tonight we tried out the Zaycon Foods salmon we recently bought.  It was very, very good salmon, better than any I have bought in the store.  I first cut the salmon fillet into 5 smaller pieces.  Then, I sprayed them with olive oil, and sprinkled with garlic salt and lemon pepper seasoning.


Then, I heated up our George Foreman grill and cooked the pieces.  It doesn’t take long until they are done.  We all enjoyed this salmon, even my kids!  I’m thinking about how I will make the next one.

Zaycon Foods Seafood

22 Feb

A while back I heard about Zaycon Foods.  They are a company that formed in 2009 to bring fresh meats to customers at wholesale prices.  They do events all over the US.  At the time, they weren’t delivering close enough to make it cost effective for me, so it fell off my radar.  In January, they had a boneless, skinless chicken breast and a hickory smoked bacon event that delivered to my area, but I missed out on ordering before it sold out.  Earlier this month, I found out they were having a seafood event.  We love seafood, and they were offering Frozen Alaskan caught Sockeye Salmon Fillets, Frozen Alaskan True Cod Fillets, and White Shrimp.  Each was available as a 20 pound unit.  I found some friends to share the units so that I could get some of each without breaking the bank too much, plus to try it out to see how this process works and find out the quality.

It’s pretty neat how it works.  The day of pick up, they have signs to direct you in to the truck.  You pull up, show them your receipt, they load it in your car.  I wasn’t sure how big the boxes would be, so I made sure I had plenty of room in my car.  Turns out, I was fine.

The boxes of cod were a little beat up, but the fish is all fine.   It was packaged in one large bag in the box, and it seems like each fillet is about 1 pound.  The shrimp was in 2 pound bags, 10 bags total.  The salmon was vacuum sealed in approximately 2 pound fillets, and has skin on one side .

It looks great and I can’t wait to try it out!  I am planning on using some shrimp this week, then will be deciding what to make next.

Cabbage, Kielbasa, and Pierogies

10 May

Yesterday, I got my Zaycon order of kielbasa. It was a 10 pound box, most of which I will grill with the hot dogs I also got. However, I caught part of a clip on TV of someone preparing kielbasa and pierogies. So, I did a little searching and found that combo also with cabbage and carrots. So, I got a bag of frozen pierogies to give it a try. It turned out really good, filling and flavorful. Plus, it was pretty easy to make and ready in about 30 minutes.

Cabbage, Kielbasa, and Pierogies

Cabbage, Kielbasa, and Pierogies

What you need:

1 tablespoon olive oil
1 onion, chopped
1 cup carrots, cut in thin rounds or matchsticks
1/2 head of cabbage, shredded
1 pound kielbasa, cut into thin slices
1 pound frozen pierogies
Salt and pepper

How to make it:

Heat olive oil in a large skillet over medium heat. Add onions and carrots, and cook until onions are soft and translucent. Add chopped cabbage, salt and pepper to taste, and cover skillet. Cook, covered, for 10 minutes or until cabbage is soft.

Slice kielbasa into 1/8 inch thick slices. Add to skillet. Cover and cook another 10 minutes or until kielbasa is cooked.

Meanwhile, in a separate skillet or pot, prepare pierogies according to the directions on the package.

Add pierogies to the cabbage and kielbasa. Cook an additional 5-10 minutes.

Ham and Broccoli Pie

5 May

I actually made this a few weeks ago, just after Easter, but finally have the time to share it. I had made a 10 pound Zaycon ham for Easter, so we had plenty leftover. I decided I wanted a breakfast casserole, so went on a hunt for ideas. This recipe originally used chicken, but ham fit in perfectly. We all really enjoyed it, but next time, I’ll make the crowd size version!

Ham and Broccoli Pie

Ham and Broccoli Pie

What you need:

2 cups chopped broccoli
1 1/2 cups shredded cheddar cheese
1 cup chopped cooked ham
1/2 cup chopped onion
1/2 cup Bisquick mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

How to make it:

Preheat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

Sprinkle the broccoli, 1 cup of the cheese, the ham, and onion in the pie plate.

In medium bowl, stir Bisquick mix, milk, salt, pepper, and eggs with wire whisk or fork until blended. Pour into pie plate.

Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Crowd size version:

Double all ingredients listed above. Use a 13 x 9 x 2 inch baking pan instead of a pie plate. Increase baking time to 45 to 48 minutes.


Thanksgiving Menu 2013

25 Nov

It’s that time of year again, and I’m excited to cook up a big meal!  Of course, it’s most likely just going to be my little family of 4, but we will still go through the leftovers in no time!  This year, I am planning on having:

  • Turkey: I got a 13.5 pound turkey for $0.49/pound from Safeway.  It was a Personalized Deal from their Just for U program, that if I spent $25, I got an 8-24 pound turkey for $0.49/pound.  I also got a 12 pound turkey from Fry’s, it was $0.79/pound when I spent $25.  The first turkey is already in the refrigerator thawing, the second turkey is in my deep freeze to eat at another time.  If you have questions about thawing your turkey, the USDA has good information here.
  • Mashed potatoes: I splurged and got gold potatoes for our mashed potatoes this year.  They weren’t on sale like russet potatoes were, but I really prefer gold potatoes.  I will leave the skins on, and prepare them like this:
  • Bread and Celery dressing: My absolute favorite!  The last couple of years I used a loaf of bread to make the dressing, but this year I will be “cheating” and bought a box of Mrs. Cubbison’s to cut down on prep time a little.  We’ll see if it measures up to my regular recipe:
  • Wild Rice and Sausage dressing: I went back and forth on making this dish this year.  However, since I have a lot of breakfast sausage in my freezer from Zaycon Foods and wild rice was on sale at Safeway, I decided it was making the list.  This is a recipe I got from my aunt, and it has been in close competition with bread and celery dressing as my favorite dish:
  • Green Bean Casserole: I will be using green beans from my freezer that were fresh green beans from a Market on the Move event earlier this year.  I will also not be using a can of cream of mushroom soup, I will be making my own creamy soup base with cut up mushrooms.  I’m undecided on the onions, I may use fresh, diced onion in place of the French’s fried onions.  It won’t have the crunch on top like with the fried onions, though.  Stay tuned for the results!
  • Cranberry sauce: Last year was my first year making cranberry sauce from fresh cranberries, and I have some in my freezer, so I will be making it again!  I don’t know what took me so long to finally make it, although I may substitute honey for the sugar in it this year:
  • Dinner Rolls:  I’m horrible at baking (I blame the altitude), so I bought brown and serve rolls from Safeway.
  • Sweet Potato Pie: Yes, different from the traditional pumpkin pie, but delicious in its own right:  Which reminds me, I better remember to thaw the pie crust!

So, what is on your menu for this year?

Market on the Move

3 Nov

I’m finally getting around to writing about this program!

Market on the Move was started by The 3000 Club.  To give you a little background, here is some information from their website:

In October of 2010, the Market On the Move (MOM) was born. The 3000 Club founders Ethel Luzario and Lon Taylor partnered with churches and other non-profit organizations to host weekly markets where semi-truck loads of produce were brought into the valley.  A supporter can donate $10 and receive up to 60 lbs. of produce that they can share with anyone they know who may be in need. By end of the season in May 2013, there were over 50 distribution sites and 90 million pounds of produce have been rescued and redistributed.

It started in Sierra Vista in April 2013, and happened every other week until June 1, with a special event on June 29.  Usually, it doesn’t happen over the summer because it’s too hot to be out doing events.  I only made it to a couple of the events, and a friend shared hers with me for the events I couldn’t make.  Since it’s rescued produce, meaning produce that would have otherwise been thrown away by produce suppliers in Nogales, AZ, because they couldn’t sell it because of dates or quality, it’s not always perfect.  There are some imperfections at times, or some has gotten moldy, but overall, a lot is still usable produce.  But, it also means that you have to find use for it almost right away.  Plus, it really varies event to event what is available and how much you can get.  Typically, each item will have a limit so that they can get produce to as many families as possible.

Yesterday (11/3/2013), was the first event of the new season in Sierra Vista.  I wasn’t able to go, but my husband went for me.  He paid 2 donations, or $20.   At this event, they estimated to have served about 700 families from the full truck (about 36,000 pounds of produce). Here is what he came home with:

Orange bell peppers, already cut into strips

Orange bell peppers, already cut into strips

Lots of cucumbers!

Lots of cucumbers!

Yellow Squash

Yellow Squash



Roma and cherry tomatoes

Roma and cherry tomatoes



This was definitely more produce than I could use, so I found 2 friends interested in some produce, and made them each a box like this:


As you can see, the peppers are in snack sized bags for my husband to take to work for snacks.  Half of the cucumbers I put in jars in the refrigerator to make pickles:

Refrigerator pickles

Not sure what I’ll do with the other half just yet, although some will be saved to juice with the watermelon to make Watermelon-Cucumber Coolers.  For the zucchini and yellow squash, I will slice it, blanch, and freeze.  Some will also be sliced, and I’m planning to use some of the Zaycon breakfast sausage that I just got, and make some Summer Squash, Sausage, and Egg Bakes to freeze and reheat for quick dinners later.  The tomatoes I’ll wash and puree to put in jars in the fridge to make a couple batches of Spanish Rice this week.  And then, I’ll take a long nap after all this work!

Edited to add:  Here are a couple of pictures of my prep and finished product of Summer Squash, Sausage, and Egg Bakes that I made.  I got foil pans with lids to use to bake them in and then freeze.

Ingredients for the casseroles

Ingredients for the casseroles

Finished casseroles in foil pans with lids for the freezer

Finished casseroles in foil pans with lids for the freezer

Sausage, Cabbage, and Potato Dinner

25 Oct

I’m at a loss at what to call this one, but I can promise you that it tastes good!  I just picked up 20 pounds of breakfast sausage yesterday, so I wanted to use some of it to make dinner.  I also had onions, carrots, potatoes, and shredded cabbage, so why not put it all in a pot and see how it comes out?  Delicious!  The breakfast sausage is a little spicy, and I don’t really like eating as links, but with the casings removed, all of it broken up and browned, then mixed with other things, it’s perfect.  What I also love is that aside from chopping things, this meal was very quick to prepare.

Sausage, Cabbage, and Potato Dinner

Sausage, Cabbage, and Potato Dinner

What you need:

1 lb sausage (I used breakfast sausage, removed the casings, and broke it up.  You could also use smoked sausage, that would just need to be sliced into 1/2 inch slices)
1 small onion, diced
2 carrots, cut into thin slices
1 cup water
2 medium potatoes, cut into thin cubes
4 cups shredded cabbage

How to make it:

In a large pot, brown sausage over medium heat.  Add in onions and carrots, and continue to cook until onions are soft.  Next, add water and potatoes.  Reduce heat to low, and cover.  Cook for 15 minutes.

Finally, add cabbage and stir in well.  Again, cover, and cook for 20-25 minutes, or until all vegetables are tender.

Variations on Potato Leek Soup

2 Mar

After ending up with plenty of leeks and gold potatoes after Bountiful Baskets last week, we’ve been enjoying plenty of Potato Leek Soup.  However, my husband complains about the lack of meat.  So, I tried a couple different variations this week, and they were great!

Potato Leek Soup with Sausage:  While soup is cooking, crumble and brown 1 pound of Italian sausage.  Drain excess fat.  Stir into finished soup.

Potato Leek Soup with Sausage


Potato Leek Soup with Ham: After soup has finished cooking, add in 2 cups of fully cooked ham (such as Zaycon Foods ham)

Potato Leek Soup with Ham


I will update the original post for Potato Leek Soup with these variations as well!

Tangy Honey Glazed Ham

16 Nov


Oh my, this ham was delicious!  My husband and I had to stop ourselves from eating too much!  I’m glad I finally decided that tonight was the night for some Zaycon Foods ham!  I first cut the ham into 3 sections, which of course I didn’t cut very evenly, so this section was about 4.5 pounds of the 10 pounds that it was.  Oh well.  It was a good size for us, with slices leftover to lunch tomorrow.  This was a fully cooked, boneless ham, so really, I just had to make sure the ham was heated though, then added the glaze and cooked a little longer for added flavor.  Yum!  This glaze was perfect since I received a pineapple and oranges at Bountiful Baskets this past weekend.  The recipe called for pineapple juice, but I just took fresh pineapple chunks and pureed them in the blender.  The honey was from a bucket of honey I bought a while back that I finally divided into smaller jars today.  Everything tastes better fresh!  This does have Dijon mustard, so if you aren’t a fan, I think you could leave it out and still have a nice glaze with the rest of the ingredients.


Tangy Honey Glazed Ham
Based on recipe here

What you need:

1 ham (mine was fully cooked, boneless, 4.5 pounds in weight)
1 cup brown sugar
1/3 cup pureed fresh pineapple (or 1/3 cup pineapple juice)
Juice of 1 orange (or 1/3 cup orange juice
1/3 cup honey
2 tablespoons Dijon mustard
1/4 teaspoon cloves

How to make it:

Preheat oven to 325 F.  Cook ham according to type and weight, using guidelines on package or here.  For my ham, I lined a roasting pan with foil, set the ham in, added 1/2 cup water to the pan, and covered the ham in foil.  I cooked it for 45 minutes to make sure it was heated through.

Meanwhile, combine the ingredients for the glaze in a small saucepan.  Bring to a boil, then reduce heat to low and simmer for 10 minutes.

Once ham has finished cooking, remove the foil cover.  Pour 1/3 of the glaze over the ham, and cook uncovered for 10 minutes.  Repeat until glaze is gone, for a total of 30 minutes of cooking uncovered with the glaze.  Check to make sure the temperature is at 140 F if the ham was in original packaging, or 165 F for re-packaged or leftover ham.  Cook additional time as needed.  Slice and serve!

Guacamole BLT on Sourdough

12 Nov


This is one of the best lunches I’ve had at home in a while!  I had a sourdough loaf from Bountiful Baskets in my freezer that I thawed, sliced, and toasted.  Then, I had green leaf lettuce from Sunizona Family Farms and tomatoes from Grammy’s at our Farmer’s Market.  The bacon was from my recent Zaycon Foods bacon event, yum!  The guacamole was made with $.83 avocados and $.20 limes from my Safeway just for U personalized deals (plus a little garlic salt!).  Finally, I added some swiss cheese, which was also a just for U personalized deal at Safeway, $1.68 for an 8oz package of slices.  So, not only delicious, but cheap for me to make too!

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