Cooking Instructions - Spring 2010 Menu

When thawing freezer bags be sure to place them in a bowl or baking dish in the fridge in case of leakage. If you forget to thaw you can thaw in the microwave or increase the cooking time by about 25 minutes for the foil pans. If bag contains sauce mixture rinse with a little water to get everything out. Some meals will take up to 2 days to completely thaw. Contact Jackie if you have any questions 780-479-8175.

Indian Butter Chicken with fluffy Basmati Rice – Thaw in fridge overnight. Pan fry your chicken til cooked thru add sauce and warm thru. Serve over rice provided.

Chili Lime Chicken legs. Thaw in refrigerator over night. Preheat oven to 400 degrees farenheit.30 minutes before cooking, remove the chicken from the fridge and allow to come to room temperature. Line a sheet pan with aluminum foil. Place chicken on the sheet pan. Roast the chicken at 400 degrees for 45 minutes, turn the chicken once, half way through cooking. Remove from the oven and let rest for 5 minutes before serving. Enjoy!

Tangy Baked Pork Chops - Thaw in refrigerator over night. Place sauce in a 2-quart saucepan. Bring to a boil and simmer for 10 to 15 minutes. Brown chops; place in a baking dish. Cover with sauce; bake for 1 1/2 to 2 hours at 350 degrees.

Thai Sirloin Steaks - Thaw in fridge overnight Preheat barbecue and oil grill. Generously brush steak with sauce reserve a little for serving . Grill 10 minutes, brushing often with sauce, then turn. Continue brushing and grilling until done as you like, about 5 minutes for medium. Slice steak and then place on a heated platter. Pour reserved sauce over sliced steak and serve right away with rice noodles and grilled green onions.

Grilled Haddock Fillets with Citrus Salsa -Thaw in refrigerator overnight. Combine coriander, cumin, salt and pepper; rub over both sides of fillets. Grill, covered, over medium-hot heat or broil 4-6 in. from the heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with citrus salsa.

Poached Salmon - Thaw in refrigerator overnight. Put enough water  in a skillet to a hold the baggie. Bring water to a simmer. Add the bag with the salmon and sauce to the pot and poach at a gentle simmer until just cooked through, about 10 minutes. Serve sauce and salmon over rice.

Sundried Tomato & Basil Pesto Stuffed Chicken Breasts Breasts wrapped in Bacon (with nuts) - Thaw in refrigerator overnight. Preheat oven to 425 degrees F. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.

Mahi Mahi Tacos - Thaw in refrigerator overnight. Brush the soy sauce over the flesh side of the fillet. Let set in the refrigerator for 1 hour. Remove from refrigerator and brush with the oil. Sprinkle with desired amount of dry rub. Let stand for 15 minutes before grilling. Cook the fillet with the flesh side facing the heat source. Cook until fork tender or 8 to 10 minutes or until just opaque. Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing from the heat. Flake the fish with a fork into a taco shell and top with salsa.

Empanadas – Thaw in fridge overnight or increase the cooking time by approx: 10 minutes. Bake in a 350°f oven for 13 to 15 minutes until golden brown. Double the time if cooking from frozen. Serve with a salad of your choice. Try our Rhubarb ketchup with these, YUM!

Black Thai Pork  – Thaw in fridge overnight. For sauce, in a medium saucepan add the wet ingredients bring to boil, stirring often. Keep warm. In a large skillet heat vegetable oil over medium-high heat; cook and stir pork strips for 2 to 3 minute or until cooked through. Spoon the sauce onto individual plates. Arrange the pork strips on top of sauce. Sprinkle with sesame seed, then top with green onions if desired. Serve with noodles.

Pork in a Sassy Fire Roasted Chunky Tomato Sauce – Thaw in fridge. Remove pork from sauce and pan fry til almost don’t add sauce to pan and finish cooking thru. Serve over cooked rice or pasta.