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Recipe Thursday-Devault Precooked Chicken Steak Burritos with Black-Bean Salsa

Posted on July 13th, 2017 | Posted in Main Course, Recipes, Sandwich, Supplier of the Month

We recently began stocking Devault’s Precooked Chicken Steak, so I was eager to test it out in a nontraditional recipe. Simple and fast to make, with lots of nice flavor from the chicken steak and black beans salsa! How are you thinking outside the bun?

Click here to save this month on Devault’s product line.

Yield 4 Servings
Ingredients

  • 1 2/3 cups drained and rinsed black beans (991645, 6/#10, Furmano)
  • 1/4 cup cilantro, chopped (05329, 1#)
  • 1 tablespoon lime juice (990333, 12/32oz, Castella)
  • 1/4 teaspoon ground cumin (CQC094, QT)
  • 1/4 teaspoon Kosher salt (CQS030, 12/3#, Morton’s)
  • 1 1/3 pounds Devault precooked chicken steak (DVF2750, 3/4#)
  • 1/4 teaspoon chili powder (CQC041, QT)
  • 1/4 teaspoon fresh-ground black pepper (CQP071, QT)
  • 1/2 pound shredded pepper Jack cheese (774139, 4/5#)
  • 4 large, 10-inch, flour tortillas (559914, 12/12CT, Father Sam’s)

Method
In a small glass or stainless-steel bowl, combine the beans, cilantro,  lime juice, cumin, and 1/4 teaspoon of the salt.

Heat the chicken steak on the stove top with the chili powder and pepper. Cook the chicken over medium heat until thawed, about 4 minutes.

Heat the oven to 350°. Put one quarter of the cheese in a line near one edge of each tortilla. Top the cheese with one quarter of the black-bean salsa and then with one quarter of the chicken steak. Roll up the burritos and wrap each one in foil. Bake them until the cheese melts, about 15 minutes.

Recipe Thursday-Freda Classic Reuben

Posted on June 8th, 2017 | Posted in Recipes, Sandwich, Supplier of the Month

Freda Deli Meat makes the best sandwiches and keeps your customers loyal. Reuben sandwiches are one of my favorites. Here is a simple recipe with a lot of clean flavors.

Click here to save this month on Freda’s product line.

Yield-1 Sandwich
Ingredients:

  • 1/2 lb Freda Cooked Corned Beef, sliced (FRD660-2, 2/6.75#)
  • 1/4 cup sauerkraut (KSL900, 12/2#, Kissling)
  • 2 slices Swiss cheese (774518, 6/8#, Pearl Valley)
  • 2 slices deli rye bread (533050, 10/18SL, Flowers)
  • thousand island dressing (991427, 4/1GAL, Ken’s)

Method
Butter one side of each slice of bread, flip over and spread a thin layer of dressing on the other side. Place one slice of Swiss, top with Freda Corned Beef, sauerkraut and remaining slice of Swiss and top with the other piece of bread. Grill in a sandwich press or frying pan until bread is crisp and cheese is melted.

Recipe from fredadelimeats.com

Recipe Thursday-Lamb Bowl

Posted on May 25th, 2017 | Posted in Main Course, Recipes

Exploring with ground lamb we came up with this delicious and satisfying Greek inspired lamb bowl! You can always choose to add cucumbers and feta to make it more of a Greek dish.

Yield 4 Servings
Ingredients

  • 1 cup uncooked wild rice (991592, 6/36OZ, Uncle Ben’s)
  • 2 cups water
  • 1 pound ground lamb (335016, 4/2.5#)
  • 1 tablespoon extra virgin olive oil (992059, 4/3LTR)
  • 1 teaspoon oregano (CQO074, 4/5#, Assagio Classico)
  • 1/2 teaspoon dill (CQD040, QT)
  • Kosher salt (CQS030, 12/3#, Morton’s) and pepper (CQP083, 4/5#) to taste 
  • 1/2 cup yellow onion, thinly sliced into rings (00691, 50#)
  • 1/3 cup distilled vinegar (991956, 4/1GAL, Oasis)
  • 2 avocados, sliced (01159, 12CT)
  • 1/3 cup pitted kalamata olives (990103, 10#)
  • fresh dill for garnish (00300, 4OZ)

Method

Place the sliced onions in a small bowl, cover with the vinegar and set aside to quick pickle while you prepare the rest of the meal.

Add rice and water to a small sauce pot. Bring to a boil, stir, then cover, reduce heat to low and let simmer until rice absorbs all the liquid.

While rice cooks, place the olive oil in a large skillet over medium heat.

Once hot, add the lamb. Cook until browned, breaking into small pieces as it cooks with a spatula. Drain off the excess liquid/fat from the pan, return to the heat and add the oregano, dill, salt and pepper. Toss to combine, remove from heat and set aside.

Assemble by spooning rice into 4 servings bowls. Evenly distribute the lamb, avocado, kalamata olives and pickled onions (drained from vinegar) around the bowls. Garnish with fresh dill before serving.

Recipe adapted from runningtothekitchen.com

Recipe Thursday-TBJ Gourmet’s Jammin’ Pork BBQ Sandwich

Posted on May 18th, 2017 | Posted in Recipes, Sandwich

You should sit down for this one.

Ingredients

  • 2 pounds cooked pork butt, shredded (221076, 2/10#)
  • 4 fresh rolls (559341, 60/4.5#)
  • 4 slices cheddar cheese (774110, 1.5#, Great Lakes)
  • 1/4 cup The Bacon Jams Black Pepper Spreadable Bacon (991023, 2/60OZ)
  • Your favorite BBQ spices and/or sauce

Preparation
If you are cooking your own pork butt, rub it with your favorite BBQ spices/sauce, put it in deep pan fat side up, add a quart of beer to the bottom of the pan, cover with aluminum foil and place in the oven at 300 degrees, or for 6-plus hours until it pulls apart with ease.

Layer your sandwiches as follows: bottom of roll, pork BBQ, cheese and then the top of the roll with The Bacon Jams Black Pepper Spreadable Bacon on it. Optional: Coleslaw in between the cheese and bacon jam!

Recipe from TBJGourmet.com

Recipe Thursday-Berks Pita Pizza Bites

Posted on May 11th, 2017 | Posted in Appetizer, Recipes

A winning recipe for game night! Play Ball!

Yield 4-6 Servings
Ingredients
4 pita breads, 7 inch (559351, 12/10CT)
3/4 cup marinara sauce (990294, 6/#10, Full Red)
1 1/4 cups shredded mozzarella (775564, 6/5#, Foremost Farms)
2 Berks All Beef Franks, parboiled and thinly sliced (110106, 2/5#)
1/2 cup button mushrooms, thinly sliced (00632, 10#)
1/4 cup sliced black olives (990412, 6/#10)
1/4 teaspoon dried oregano (CQO074, 5#, Assagio Classico)

Method
Preheat the oven to 425 degrees. Place the pitas on a baking sheet. Using a spoon, divide the marinara sauce over the pita breads making sure to leave a 1/4-inch border on each pita pizza. Sprinkle 1 cup of cheese over the pizzas. Evenly distribute the frank slices, mushroom slices and olive slices over the pizzas. Sprinkle the pizzas with remaining 1/4 cup of cheese.

Bake for 10 minutes until the cheese has melted and the pita bread is crisp.

Sprinkle with dried oregano. Allow the pizzas to cool for 2 minutes and slice each pita into triangles. Serve warm.

Recipe from BerksFoods.com

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