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Recipe Thursday-Brakebush Chicken Fajitas

Posted on January 19th, 2017 | Posted in Main Course, Recipes, Supplier of the Month

Yum, I didn’t grow up enjoying chicken fajitas, but am making up for lost time now. This recipe is made simple with precooked Brakebush Chicken Fajitas. All you need to do is flavor up the vegetables, sauce the chicken and you are ready to serve a fresh fulfilling dinner to your guests!

Brakebush Brother’s is our Supplier of the Month! Click here to save this month on their products.

Yield-4 Servings
Ingredients

  • 1 1/2 pounds Brakebush Chicken Fajita (553004, 10#)
  • 2 tablespoon canola oil (992121, 35#, Chef’s Pride)
  • 1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips (00691, 50#)
  • 3 bell peppers of various colors, sliced into 1/4-inch strips (Red-05580, 100/2.6OZ, Green-01339, 23#)

Marinade

  • 2 tablespoons fresh lime juice (00590, 16/1QT, Orchid Island)
  • 3 tablespoons olive oil (992055, 4/3LTR)
  • 1 garlic clove, minced (02619, 5#)
  • 1/2 teaspoon Kosher salt (CQS030, 12/3#, Morton)
  • 1/2 teaspoon ground cumin (CQC094, QT)
  • 1/2 teaspoon chili powder (CQ041, QT)

Extras

  • 8-12 6″ flour tortillas (559360, 24DOZ, Abuelita)
  • Salsa (992296, GAL, Rosarita)
  • Sliced avocado (03910, 12CT-Ripe)
  • Sour cream (HPH050, 4/5#, Crowley)
  • Thinly sliced iceberg lettuce (00560, 24CT) dressed lightly with salt and cider vinegar (991958, 4/GAL)

Method

Marinate vegetables: Mix all the marinade ingredients together in a glass or plastic container and add the chopped vegetables, marinate for 30 minutes.

Preheat the oven to 350 degrees. Spread the chicken onto sheet pan. Bake in oven for 10 minutes until heated through.

Sauté peppers and onions: While the chicken is baking, cook the onions and peppers. Add a tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the marinated onions and peppers to the pan.

Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

Serve chicken at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt.

Recipe adapted from SimplyRecipes.com

Recipe Thursday-Butterball’s Brooklyn Style Meatballs

Posted on December 8th, 2016 | Posted in Main Course, Recipes, Supplier of the Month

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Ground turkey has become popular with the more health concious consumer. These savory ground turkey meatballs have a hint of basil for extra-fresh taste inspired by Italy. Serve with house-made sauce on crunchy French bread with pistachios for garnish. Add a glass of pinot noir and your latest happy hour special is ready.

Butterball is our Supplier of the Month! Click here to save this month on their products.

Yield 24-2 ounce meatballs
Ingredients
2 ounces yellow onions, diced
1 1/2 ounces green onions, green and white portions, diced
1 garlic clove, minced
1/4 Italian parsley leaves
1/3 cup basil leaves
1 egg
1/4 cup milk
3 ounces Italian bread, chopped in the food processor
3 ounces grated Romano cheese
1 1/2 teaspoon sea salt
1 teaspoon black pepper
2 pounds ground turkey thigh meat

Method
Combine the onions, green onions, garlic, parsley leaves and fresh basil in a stainless steel bowl, and mix well. Place the mixture into a food processor with the knife blade, and pulse to chop. DO NOT PUREE.

In a very large mixing bowl, combine the chopped vegetables, cheese, breadcrumbs, water, egg, seasonings, and blend well.

Add the ground turkey. Blend well BY HAND ONLY, being very careful not to over mix. Refrigerate for 30 minutes. Meatballs must be formed and cooked within 4 hours of mixing preparation.

Form the meatballs with a #16 scoop. Round by hand with a thin coating of oil on your hands.

Heat oven to 400 degrees and bake for 15-20 minutes, to 165°F internal temp.

After meatballs are cooked, allow to cool for 20 minutes. Store in a container, covered with marinara sauce.

To reheat, place meatballs in sauce in a heavy-duty saucepan (1 qt. sauce and 1 1/4 cup water per 20-25 meatballs). Bring to a boil, and simmer for 30-35 minutes.

Recipe from Butterballfoodservice.com

Recipe Thursday-Butternut Squash Sauced Pasta

Posted on November 17th, 2016 | Posted in Main Course, Recipes

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This was my first time making a butternut squash sauce and it turned out an absolute hit thanks to the quality Minor’s base and browned butter. We mixed in some chicken sausage and topped it with blue cheese!

Yield 4-6 Servings
Ingredients
1 medium butternut squash (about 2 pounds) (02759, 30#)
4 tablespoons unsalted butter (880030, 36/1#)
1 pound Lou’s Famous Apple Chicken Sausage, sliced (GV32910, 16/11OZ)
Juice of ½ lemon, plus more for seasoning (00531, 12CT)
¾ pound rotini pasta (991521, 2/10#, Zerega)
Salt (CQS030, 12/3#, Morton) and freshly ground black pepper (CQP071, QT)
⅓ cup crumbled blue cheese (775811, 6#, Buttermilk)

Method
1. Preheat the oven to 400˚. Cut the squash in half lengthwise, remove the seeds and wrap in foil. Roast for 40 to 50 minutes, or until the flesh is fork-tender.

2. When the squash is nearly done, in a large skillet set over medium-high heat, cook the butter, swirling the skillet occasionally, until the butter solids are brown and have a toasty aroma, about 5 minutes. Transfer the squash and brown butter to the bowl of a food processor and puree until smooth. (You should have about 2 cups of puree.) Set aside.

3. Bring a large pot of salted water to a boil. Meanwhile, in a large skillet set over medium heat, cook the chicken sausage until golden brown, flipping occassionally, about 5 minutes. Reduce the heat to low and stir in the squash puree and lemon juice until combined. Continue to cook, stirring occasionally, over very low heat while the pasta cooks.

4. Add the pasta to the pot and cook until al dente, according to the package instructions. Using a slotted spoon, transfer the pasta to the skillet and toss with the chicken-squash sauce until combined. Season to taste with salt, pepper and additional lemon juice, if desired.

5. Transfer the pasta to a large serving bowl or divide among four to six plates. Garnish with the blue cheese, then serve immediately.

Recipe from purewow.com

Recipe Thursday-Premium Reserve Sriracha Almond Crusted Pork Chops with Spicy Honey Mustard Sauce

Posted on October 20th, 2016 | Posted in Main Course, Recipes, Supplier of the Month

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This Premium Reserve bone in center cut pork loin was tender and had nice marbling of fat throughout the loin. It was easy to cut into pork chops, coat with coarsely chopped almonds and sriracha, and cook up. The hot mustard dipping sauce was a perfect condiment for this entree. It was a nice balance of hot a sweet and reminded me of the hot french mustard that I experienced on the dining tables in France that they serve with bread.

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Whole Bone In Pork Loin

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Cut into chops and coated

Servings-8
Ingredients
Sriracha Almond Crusted Pork Chops
8 rib Premium Reserve bone-in pork chops, sliced 1 inch thick with the fat trimmed off (HTF1066, 2/6.5#)
1 cup almonds, ground or crushed into small bits (992531, 2#, Blue Diamond)
1 tablespoon sriracha (992257, 12/28OZ, Huy Fong)
2 egg white (EGG014, 15/1DOZ, Martin’s)
Salt and pepper to taste (991862, 50#)

Spicy Honey Mustard
1 cup dijon mustard (991256, 6/8.8#)
1/4 cup honey (991621, 6/3#)
1 tablespoon sriracha (992257, 12/28OZ, Huy Fong)

Method
Heat oven to 350 degrees. Heat a large skillet over medium high heat and spray with cooking spray. In a shallow dish whisk the egg white lightly to break it up and add sriracha. In another shallow dish pour in the ground up almonds. Season the pork chops with salt and pepper on both sides then dip them in the egg white until they are coated. Add the pork chops one at a time to the ground up almonds and turn them on all sides until they are coated in the almonds. Place the pork chops into the hot skillet and cook them for approximately 4-5 minutes per side depending on their thickness over medium high heat. Place all pork chops on tray and move to oven to finish for the last 4 minutes. While the pork chops are cooking whisk together all of the ingredients for the spicy honey mustard in a small bowl. Let the pork chops rest for 5 minutes before serving with the spicy honey mustard.

Recipe adapted from reciperunner.com

Recipe Thursday-Glazed Baked Ham

Posted on October 6th, 2016 | Posted in Main Course, Recipes

baked-ham

We just got in cases of Old Fashioned Off the Bone Ham from Patrick Cudahy. I found this recipe for a Jamaican baked ham that had a few new flavors then I would not usually use-cranberry sauce and lemon juice. This turned out perfect. The sauce had a nice tang to it and the ham itself was juicy on the inside and crisped on the outside. We used the leftovers to make ham and biscuit sandwiches!

Yield 16 Servings
Ingredients
9.5#  Patrick Cudahy Off The Bone Smoked Ham (110052, 2/9.5#)
A few whole cloves (CQC073, QT)
For glazing sauce
1 cup cranberry sauce (991219, 6/#10)
1/4 cup orange juice (00728, 4/1GAL, Natalie’s Orchard)
1/4 cup pineapple juice (991989, 12/46OZ, Dole)
1 tablespoon lemon juice (00543, 16/QT, Orchid Island)
1/2 cup brown sugar (992005, 50#, Golden Barrel)
1 teaspoon mustard (991253, 4/105OZ, French’s)

Method
Remove wrapping from ham. Score fat in a diamond pattern and stud with cloves.

Bake ham in a 325 F oven for 2 hours or until a meat thermometer registers 130 F.

In a saucepan, stir together cranberry sauce, orange juice, lemon juice, brown sugar and mustard. Simmer glaze uncovered for 5 minutes to thicken.

During the last 30 minutes of baking the ham, glaze by spooning glaze sauce it over every 10 minutes.

Serve remaining sauce on the side.

Recipe from 196flavors.com

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