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Recipe Thursday-GariMark Chicken Spinach Artichoke Grilled Cheese

Posted on August 24th, 2017 | Posted in Main Course, Recipes, Sandwich, Supplier of the Month

GariMark Chicken Tender Sandwich-0020

This recipe has been tempting me for a while. Who doesn’t love spinach artichoke dip? This sandwich was easy to make and the crispy GariMark tender was a nice texture contrast and welcomed flavor addition to this grilled cheese!

Click here to view GariMark Foods products that are on special this month.

Yield 1 Sandwich
Ingredients
2 slices rustic white bread (991736, 6/32OZ, Bakery de France)

Rustic Loaves
2 GariMark select chicken tenders (553076, 10#)
1 cup frying oil (992010, 35#, Ex-Seed)
1 tablespoon cream cheese (776002, 10/3#, Smithfield)
1/4 cup canned artichoke hearts, chopped (990150, 6/#10)
1/2 cup fresh baby spinach (04488, 4#)
3 tablespoons shredded mozzarella cheese, part skim (775564, 6/5#, Foremost)
Kosher salt (CQS030, 3#, Diamond Crystal) and pepper (CQP071, QT)

Method
1. Head oil in shallow pan to medium high. Fry chicken in oil for 6-8 minutes until cooked. Let cool slightly and slice into strips.
2. Microwave the cream cheese for about 30 seconds until soft.
3. Mix in the spinach, artichoke hearts, cheese, salt and pepper.
4. Spread the mixture into between the two slices of bread. Layer in the chicken.
5. Grill in a skillet coated with non-stick cooking spray until warm and toasty.

Recipe adapted from www.slenderkitchen.com

Recipe Thursday-Clemens Smoked Pork Butt Tacos

Posted on July 27th, 2017 | Posted in Main Course, Recipes

Summertime in Lancaster is all about the fresh corn that makes any dinner simply delicious! Although the corn was not our main course, these tacos highlight Clemens Smoked Pork Butts and fresh avocados. The pork was lean, tender and easy to shred after hours in the smoker and reheating in the oven, and the avocados ripened perfectly from our supplier. I have had the best of luck bringing in a 12 count of unripe avocados and allowing them to ripen at room temperature. Once they are ripe I move them to the fridge to preserve them until we are ready to use them. Almost nothing is more disappointing to me than cutting into a bad avocado!

Yield-4 Servings
Ingredients
1 Clemens Bone In Boston Pork Butt (221076, 2/10#)
1/4 cup pork and veal seasoning (990506, 4/24OZ, Magic Seasoning)
2.2# hickory wood chips (01869, 2.2#)

Taco toppings
8-6″ corn tortillas (559553, 12/60CT, Mission)
1/2 cup sour cream (HPH050, 4/5#, Crowley)
1/4 cup chopped white onion (00676, 50#)
1 large 6×6 tomato, chopped (01078, 25#)
2 avocados (01159, #1 green, 12CT)
hot sauce (991230, 4/1GAL, Bulliard)

Method
Smoke pork butt with wood chips for 8-12 hours depending on size. We saved part of the pork butt from a prior day and then reheated it in the oven. We wanted it a little bit juicier and tender so we wrapped it in foil with a vinegary bbq sauce on it and placed it in a covered roasting pan, with 1 cup of water in the bottom. We heated for 2 hours at 300 and then let it rest for 20 minutes. We then shredded the pork and assembled our tacos!

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-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-Premium Reserve Grilled Pork Chops

Posted on May 4th, 2017 | Posted in Grilling, Main Course, Recipes, Supplier of the Month

We can not get enough of Clemens’ Premium Reserve Bone-In Pork Loin. This piece of meat is so versatile and easy to use since it is already tenderized so the prep work is minimum. We cut it into chops and grilled it, then we did a caramelized orange preparation in the oven and lastly did stuffed chops with spinach, mushrooms and bread stuffing. Every time that we have served this pork loin our guests have raved!

Click here to save this month on Clemens Food Group’s product line.

Yield-8 Chops
Ingredients
1 Center Cut 8-Bone Premium Reserve Pork Loin (HTF1066, 2/6.5#)
Culinary Created Seasoning Rub (inquiries brettew@ptd.net)

Method
Cut pork loin into 8 chops. Generously sprinkle seasoning rub on chops and grill until internal temperature reaches 135 degrees.

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