Search results for 'zaycon'

Slow Cooker Chicken and Rice

21 Oct

 

A couple of weeks ago, I picked up a 40 pound case of Zaycon Foods boneless, skinless chicken breasts like the case I got in March.  A friend of mine came over with her case, and we worked on processing the cases together.  She cut the butterfly breasts into 2 pieces, while I cooked dinner (bacon wrapped chicken stuffed with cream cheese and chives, with sweet potato chips as a side), grilled about half of each case, and got the FoodSaver bags ready.  5 hours later and we had 80 pounds of chicken processed!  As she was cutting the breasts and removing extra fat, there were small chicken pieces that we set aside, my guess it was about 4 pounds worth.  We decided it would be best for some kind of stew, so I decided on chicken and rice.  I had onion, carrots, and corn in the freezer, so after a long night of prepping chicken, it was easy to throw this all in the slow cooker and let it cook overnight.  It turned out perfect!

 

Slow Cooker Chicken and Rice

What you need:

4 pounds fresh chicken, diced
2 cups carrots, sliced
2 cups onion, diced
2 cups kernels of corn
8 cups water
6 chicken bouillon cubes (gluten-free)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
Salt and pepper to taste
2 cups cooked rice

How to make it:

Add all ingredients, except rice, to the slow cooker.  Cook on low for 8-10 hours, or high for 3-4 hours.  After it is done cooking, stir in the cooked rice.  Serve hot.

Borscht

21 Oct

 

I had heard of borscht, but never actually had it.  Beets are regularly available in Sunizona Family Farms FarmBoxes, so when my husband requested that I make this, I knew where I could get beets.  I also had gotten a head of cabbage and a bunch of carrots from them, then I had onion and potatoes from Bountiful Baskets and ground beef from Zaycon Foods.  Who needs the grocery store anymore?!?

In my search for the recipe, I discovered that everyone makes this a little different.  Even I varied some from the recipes I mainly used.  I only had ground beef on hand, so I used it instead of stew meat.  I also didn’t have tomato paste, so I used ketchup instead of the tomato paste and cider vinegar.  This does take a little time and effort, but it’s worth it!  It does have a little beet taste, but not really.  It’s more of a stew taste with all the different veggies in it.  And, fair warning, this makes a LOT, so be prepared to eat it for a few days or cut the recipe down.

 

Borscht
Based on recipes here and here

What you need:

16 cups water
2 large potatoes, peeled and sliced in 1/4″ rounds, then cut in fourths
1/2 head of cabbage, shredded
1 pound ground beef
2 carrots, cut in matchstick pieces
1 pound beets, peeled and cut in matchstick pieces
1 small onion, finely diced
1/3 cup ketchup (or 1/3 cup tomato paste and 1 tsp apple cider vinegar)
6 beef bouillon cubes
1/4 cup lemon juice
2 bay leaves
1 tablespoon fresh dill or 1  1/2 teaspoons dried dill
Salt and pepper

How to make it:

In a large soup pot, add the water and potatoes, bring to a boil and cook until potatoes are softened, about 15-20 minutes.  Add cabbage and cook another 5-10 minutes.

While the potatoes and cabbage are cooking, brown the ground beef over medium-high heat in a large skillet.  Add carrots, beets, and onion, and cook until the vegetables have softened, about 15-20 minutes.  Stir in the ketchup (or tomato paste and vinegar).

Add the vegetable mixture to the soup pot.  Add bouillon cubes, lemon juice, bay leaves, dill, salt, and pepper.  Cook for about 5 minutes at high heat to dissolve the bouillon, then reduce heat to a simmer for 5-10 minutes, or until all vegetables are tender to eating.  Serve hot, with a dollop of sour cream, if desired.

Potato Leek Soup

10 Sep

I have eaten Potato Leek Soup before, but it was a store bought soup mix.  I have never actually cooked with leeks, so I was excited to see them in my Bountiful Baskets this week while most people were turning up their noses at them.  Plus, we also got gold potatoes, so Potato Leek Soup had to be made!  My husband was really excited too, and he really enjoyed the soup.  It also worked out that Saturday was an overcast, rainy, cooler day, great soup weather.  And, it was coupled perfectly with the baguettes I had gotten from my Sunizona Family Farms FarmBox.  Can you tell how excited I am about how well this meal came together?!?!

Potato Leek Soup
Based on recipes here and here

What you need:

1/2 cup butter
2 leeks, white and pale green parts only, chopped (There is a great video here on how to clean and chop the leeks, thank you Kelly H. for the link!)
1 tablespoon cornstarch
4 cups chicken or vegetable broth (make sure to use gluten-free broth if you need this gluten-free)
2 1/2 lbs potatoes, preferably Yukon gold, diced
2 cups half and half or whole milk
1/4 cup chopped fresh parsley
Salt and pepper

How to make it:

Melt butter in a large stock pot and add chopped leeks, plus salt and pepper to taste.  Cook leeks in the butter until tender, about 10-15 minutes.  Do not let leeks brown, brown will give them a burnt taste.

Next, wisk the cornstarch into the chicken broth, leaving no lumps.  Pour into the stock pot.  Then, add the diced potatoes and half and half.  Bring to a boil, then reduce heat to low and simmer for 20-30 minutes, until potatoes are tender.  Stir in the parsley and more salt and pepper, if desired.  If you want a smoother soup, remove about half of soup to a blender and puree, then return to the pot.  You can also use an immersion blender or hand potato masher to slightly mash some of the potatoes in the soup.  Serve hot.

Variations:

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

Shrimp and Sausage Gumbo

16 Aug

 

I apologize that the picture above isn’t the best, but I forgot to take one of the finished product!  Had a busy day yesterday.  Anyway, this gumbo is delicious and something I only make occasionally, just because it is rather time-consuming.  Plus, the roux can be tricky to get just right.  This particular recipe calls for a dark brown roux, which doesn’t mean burned, it will become a dark brown color after 30-45 minutes of cooking.  This article from allrecipes.com has a great explanation of how to make a roux, with pictures of the different shades of roux to use as a guide.  Once the roux is right, the rest is easy and can be done either on the stove top or in the slow cooker.  This recipe uses sausage and shrimp, but you could also add chicken or substitute chicken for the shrimp or sausage.  I used my last bag of Zaycon Foods shrimp (sniff, sniff) to make this, along with smoked andouille sausage.  You can also change-up the vegetables a little if you want, I sometimes won’t use okra if I don’t have it and will use extra corn or celery in place of it.

 

Shrimp and Sausage Gumbo
Original recipe here

What you need:

1 cup butter (2 sticks)
3/4 cup all-purpose flour
1/2 chopped yellow onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1 cup sliced fresh okra
2 cups whole corn kernels
3 cups seafood stock (use vegetable or chicken stock if you can’t find seafood stock)
1 cup bottled clam juice (or use another 1 cup of stock in place of this)
1 cup chopped tomatoes
3 bay leaves
1 tablespoon dried parsley flakes
1 tablespoon Cajun seasoning (I use Louisiana Cajun seasoning)
1 teaspoon dried thyme leaves
1 teaspoon dried basil leaves
1/2 teaspoon finely ground black pepper
1 1/2 cups cooked smoked sausage, sliced diagonally (I used Johnsonville Andouille)
2 pounds shrimp, cleaned and deveined
Cooked white rice

How to make it:

In a large saucepan, melt the butter over low heat.  Add the flour, and cook on low heat until the roux is dark brown; about 30 to 45 minutes, stirring constantly.  Be careful not to burn the roux.

Add the onions, celery, peppers and garlic and saute until translucent.

Mix in the remaining ingredients, except the rice, and simmer over medium-low heat until thick, about 1 hour.  Remove the bay leaves.  Serve over white rice.

Slow Cooker Method:

Make the roux the same as above, and saute the onions, celery, peppers, and garlic until translucent.  Transfer this all to the slow cooker and add remaining ingredients to the slow cooker, except the rice.  Cook on low heat for 6-8 hours, or high heat for 3-4 hours.  Remove bay leaves.  Serve over white rice.

Our 4th of July Barbecue

4 Jul


Today is a day we celebrate our freedom in the USA.  So, I planned to make a little extra food today in celebration.  We had invited a friend over to join us, but he ended up cancelling.  We had a ton of food ready to go, but the extra will take us through the next few days with some spin-off dishes.  So, what did we have?

We had top sirloin steaks, which I got on sale for $3.99/lb at Safeway last week, that I marinated in Dale’s Seasoning.  The shrimp was from Zaycon Foods, and I marinated to give it a spicy, garlic, lime flavor (see recipe below).  I also grilled corn on the cob, and to do that I cut each corn cob in half, sprayed with olive oil, sprinkled a little salt and ground black pepper on, and wrapped in aluminum foil, and put on the grill for 10-15 minutes.  Finally, I made a potato salad.  Unfortunately, I was in a bit of a hurry and didn’t cook the potatoes quite right and so they were a little crunchy, but the rest of the taste was right on.  This recipe called for sweet relish and onion, so since I had made Refrigerator Pickles a couple days ago, I chopped up the onions and “pickles” to add to the potato salad.  The recipe for this is below as well.

I have quite a bit of steak and corn left, so I am thinking I will cut up the leftover steak and saute with green peppers and onions to make steak fajitas.  Then, I will use the corn to make Roasted Corn Salsa as a side to go with it.  I also made a few extra hard-boiled eggs when I boiled eggs for the potato salad, so I chopped them up and chopped up more of the onions and pickles to mix in with it, and then mixed in some mayonnaise and mustard to make egg salad for sandwiches for lunch tomorrow.

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Spicy Garlic Lime Shrimp

What you need:

1 pound large shrimp, fully cooked, peeled, and deveined
1/4 cup olive oil
2 tablespoons fresh lime juice
2 teaspoons tequila, optional (I omitted)
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cayenne (red) pepper
1/4 teaspoon salt

How to make it:

Mix together all ingredients, and toss to coat shrimp well.  Place in refrigerator for 30 minutes.

Option 1: Place shrimp on metal skewers.  If using bamboo skewers, soak the skewers in water while the shrimp marinades.  Heat a grill to high and lightly oil the grate.  Place shrimp on grill and cook for 2-3 minutes per side.

Option 2:  Heat a large skillet on the stove to medium high heat.  Pour contents of bowl into the skillet.  Stir, and cook about 5 minutes, just enough to heat shrimp through.

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Potato Salad

What you need:

1 lb potatoes
3 hard-boiled eggs, peeled and chopped
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish (I chopped my Refrigerator Pickles and some onions from that for the relish and onions)
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 tablespoon prepared mustard
1/4 cup mayonnaise
Ground black pepper to taste

How to make it:

Peel and chop potatoes.  Place in a large pot and cover with cold water.  Place on stove and bring to a boil.  Boil for 15-20 minutes, until potatoes are tender, but not mushy.  Drain water and allow to cool.

In a large bowl, combine the potatoes and the rest of the ingredients.  Stir well.  Chill in refrigerator before serving.

Creamy Mustard and Tarragon Chicken

6 Jun

I normally not a big fan of mustard, but I got past it and this was really, really good.  So good, in fact, that my 3-year-old ate almost a whole piece of chicken on her own!  I used fresh tarragon from the herb pack I got from Bountiful Baskets, and chicken breast from my freezer stash of Zaycon Foods chicken.  The chicken was very moist and tasty.  I did change the original recipe a bit.  First, doubled the sauce, and then, since I didn’t have sour cream, I just milk.  It worked out well.  I served it with a wild rice blend and salad.

 

Creamy Mustard and Tarragon Chicken
Original recipe here

What you need:

1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoon olive oil
4 (5 ounce) skinless, boneless chicken breast halves
1/2 cup finely chopped onion
1 cup low-sodium chicken broth
1 cup dry white wine
2 tablespoons Dijon mustard
1/4 cup milk
1 tablespoon chopped fresh tarragon

How to make it:

Place the flour in a shallow dish and mix in salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Dredge chicken breasts in the flour.  Add chicken to the pan. Cook the chicken in the hot oil and butter until golden, about 3 minutes. Flip chicken and brown on the other side, an additional 3 minutes. Remove chicken from skillet and tent with foil.

Reduce heat to medium. Stir the onion into the remaining oil in the skillet. Cook until softened, 2 to 3 minutes. Pour the chicken broth into the pan, and simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour in the wine and bring back to a simmer. Cook the sauce until reduced by half, about 3 minutes. Return chicken to the pan along with any juices that have accumulated. Simmer chicken in the sauce until it is cooked through and no longer pink in the center, 3 to 4 minutes. Transfer chicken to a warmed platter.

Whisk the mustard and milk into the liquid in the pan; stir in the tarragon. Spoon sauce over chicken to serve.

Crunchy Cod

30 Mar

 

Since we got a lot of cod recently from a Zaycon Foods event, I have been coming up with different ways to use it.  My usual standby for white fish like cod is Fish Tacos, but I needed something different.  My husband isn’t thrilled with breaded fish normally, but I wted to make something my kids wouldn’t immediately turn their noses up at.  Turns out my husband really liked it, and my kids at least tried some, but weren’t overly crazy about it.  And I thought it was really good as well.  What I like about this is that it can be versatile.  I used Italian dressing, but I think it would be good with ranch dressing as well.  I used Panko, but regular or seasoned bread crumbs would work, or you could crush stuffing mix to use.  I like when I can easily substitute what I have on hand.  Tonight, I served it with Roasted Asparagus.

 

Crunchy Cod 

What you need:

1/4 cup Italian or ranch salad dressing
2 cups bread crumbs (Panko, seasoned, or crushed stuffing mix)
1 pound cod fillet, cut into smaller pieces
Olive oil

How to make it:

Preheat oven to 425 F.  Line a baking sheet with foil and spray with non-stick spray.

Dip each piece of cod in the salad dressing, then in the bread crumbs to fully coat.  Place on baking sheet, and generously spray each with olive oil.

Bake in the preheated oven for 15-20 minutes, or until flaky.  For best results, flip each piece of cod over halfway through cooking.

Weekly Meal Plan: 3/25/2012 – 3/31/2012

28 Mar

Better late then never, right!

Sunday: Chicken and Green Chile Enchiladas, used green chiles, green onion, and small corn tortillas from Bountiful Baskets

Monday: Ultimate Chicken Fingers, using Zaycon Foods chicken, and Green Beans with Cherry Tomatoes, using green beans and cherry tomatoes from Bountiful Baskets

Tuesday: Grilled 1/3 lb burgers, using Zaycon Foods ground beef, topped with Romaine lettuce from Bountiful Baskets and feta cheese, grilled asparagus from Bountiful Baskets, and Crash Hot Potatoes, using butter gold potatoes from Bountiful Baskets

Wednesday: Pizza

Thursday: Pasta with meat sauce

Friday: Crunchy Cod, Roasted asparagus

Saturday: Not sure yet…

Ultimate Chicken Fingers and Green Beans with Cherry Tomatoes

28 Mar

I had a bag of Zaycon Foods chicken I had kept in the refrigerator instead of the freezer, and I was having trouble deciding how to cook it.  On Sunday, my girls wanted pancakes, so while I was making them using Bisquick, a recipe on the box for Ultimate Chicken Fingers caught my attention, and I decided that would be how I would cook the chicken.  Then, this week I received green beans and cherry tomatoes from Bountiful Baskets, and I thought they would make a nice side for the chicken fingers.  So, here are the recipes for both!

 

Ultimate Chicken Fingers
Based on recipe here

What you need:

2/3 cup Bisquick mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or garlic salt (I used garlic salt)
1/2 teaspoon paprika (I didn’t use paprika)
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
Olive oil
How to make it:
Preheat oven to 450 F.  Line a baking sheet with foil, and spray with cooking spray.
Mix Bisquick mix, Parmesan cheese, salt and paprika in 1-gallon plastic zipper bag. Dip half the chicken strips into the beaten egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on baking sheet. Repeat with remaining chicken. Spray or brush with olive oil.  
Bake 12 to 14 minutes, turning halfway through cooking, until no longer pink in center.
Green Beans with Cherry Tomatoes
Based on recipe here
What you need:
1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
1/4 cup olive oil
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 1/2 teaspoons chopped fresh basil
2 cups cherry tomato halves
How to make it:
Place green beans in a large saucepan, and add enough water to just cover the green beans.  Cover pan, and bring to a boil.  Turn heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
Heat olive oil in a skillet over medium heat. Stir in garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Add green beans, and toss gently to blend.  Cook just another minute or so, then remove from heat.

Twice Baked Cauliflower

21 Mar

This is another low-carb recipe that my friend, Jen, shared a while back.  It’s been on my list to try, and tonight I finally got to try it.  It was very good!  It really doesn’t taste much like cauliflower with all the extras in there.  A nice alternative to potatoes.  I added in some fresh rosemary, and I didn’t have cream cheese, so I used sour cream instead because that’s what I had.  I served this as a side with some Zaycon Foods hot dogs and German sausage that I grilled.

Twice Baked Cauliflower

What you need:

1 head cauliflower, cut into florets
5 slices bacon, crisped and crumbled (I used turkey bacon)
3 tbsp cream cheese (I used sour cream)
2 cups shredded cheddar cheese
4 green onions, chopped
1 tablespoon minced fresh rosemary
Salt and pepper to taste

How to make it:

Preheat oven to 350 F.  Butter or spray an 8×8 baking dish or 2 qt casserole dish.

Steam cauliflower until tender.  In a medium/large bowl, add cream cheese and then put steamed cauliflower on top to melt.  Mash with potato masher but leave chunky.  Mix in 1 1/2 cups of the cheddar cheese, 3 pieces worth of the crumbled bacon, green onions, rosemary, salt, and pepper.

Place mixture in the prepared casserole dish, and spread evenly.  Top with the remaining cheese and bacon.

Bake in the preheated oven for 25 – 30 minutes, or until bubbly and browning on top.

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