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Cooking Instructions - March 2006 Menu

When thawing freezer bags be sure to place them in a bowl or baking dish in the fridge in case of leakage.

Jamaican Jerk Chicken - Thaw in fridge. Grill with indirect heat (heat one side of the grill to med and place the chicken on the other side of the grill bone side down for 40 to 50 minutes checking it often. Discard marinade. Chicken is done when juices run clear when pierced with a fork. Oven: Preheat oven to 375. Place chicken and marinade in a baking dish bake for 50 minutes or until juices run clear when pierced. Serve with pan drippings.

Grilled Chicken with Mango Salsa - Thaw in fridge. Grill with indirect heat (heat one side of the grill to med and place the chicken on the other side of the grill bone side down for 40 to 50 minutes checking it often. Discard marinade. Chicken is done when juices run clear when pierced with a fork. Serve with your fresh mango salsa. Oven: Preheat oven to 375. Place chicken and marinade in a baking dish bake for 50 minutes or until juices run clear when pierced. Serve with pan drippings and fresh salsa on the side.

Chicken Pilaf with Pine Nuts and Currants - Thaw in fridge. Place ingredients into casserole dish. Add 2 cups of water to ziplock and swish. Pour into casserole pan, being sure to get all the little bits. Stir gently. Place a cover on dish or top tightly with foil. Preheat oven to 350° and place casserole dish into oven. Bake 50-60 minutes or until rice is cooked and chicken juices run clear when poked. Remove from oven and let stand 10 minutes. Before serving gently fluff rice with a fork.
Serve with pita, yogurt and a lettuce, onion salad dressed with lemon juice and olive oil.

Braised Cider Pork Stew - Slow cooker: Thaw in fridge. Place bag with pork into slow cooker. Cook for 5-7 hours or until meat is tender. Add red peppers. Cook 30 minutes. If desired, remove meat from crock-pot and keep warm. Pour sauce into small pan and place on stove. Mix 30 mL cornstarch with 30 mL cold water. Add to sauce. Cook 5 minutes until reduced and slightly thickened. Oven: Thaw in fridge. Preheat oven to 350°. Place bag with pork into casserole dish. Bake, covered, for 30-45 minutes, until meat is tender. Add red peppers and cook a further 10 minutes. Serve either topped with apple slices or with apple sauce on the side.

Black Bean and Sausage - Thaw in fridge. Empty ziplock bag into slow cooker. Cook on high for 3-5 hours. If necessary, whisk 30 mL (2 Tbsp) cornstarch with 30 mL (2 Tbsp water). Add to slow-cooker. Cover and cook for 15-20 minutes until thick. Oven: Thaw in fridge. Preheat oven to 325°. Empty ziplock bag into casserole dish. Bake, covered, for 1 hour, adding water or stock as needed to keep beans moist and somewhat liquid. Great as a side dish with barbequed hamburgers.

Tamale Pie - Slow cooker: Thaw in fridge. Place bag with pork into slow cooker. Cook for 5-7 hours or until meat is tender. Add red peppers. Cook 30 minutes. If desired, remove meat from crock-pot and keep warm. Pour sauce into small pan and place on stove. Mix 30 mL cornstarch with 30 mL cold water. Add to sauce. Cook 5 minutes until reduced and slightly thickened. Oven: Thaw in fridge. Preheat oven to 350°. Place bag with pork into casserole dish. Bake, covered, for 30-45 minutes, until meat is tender. Add red peppers and cook a further 10 minutes. Serve either topped with apple slices or with apple sauce on the side.

Pork with Blueberries, Almonds and Balsamic Vinegar - Cooking instructions: Remove pork chops from bag. Blot dry. Pour 1 Tbsp oil into a non-stick skillet. Heat over medium heat. Add pork chops and cook for 5-7 minutes or until juices run clear when sliced. Remove to plate. Empty remaining ingredients into pan. Cook for 2 minutes, stirring. Pour over chops and serve immediately.

Pumpkin and Parm and Proscuito Lasagna - Thaw for at least one 24 hour period in fridge. Preheat oven to 350°. Bake 50-60 minutes let cool 10 before cutting and serving.

Tex Mex Strata - Thaw overnight. Cook in 350° for 30-45 minutes until set in middle.

Fillet of Sole with Sweet Potato Fries - Thaw in fridge. Oven: Preheat to 350 place fillets on a lightly greased baking sheet or parchment paper. Bake for 6 minutes or until flakes easily with a fork. If fillets are not as crisp as you like place under broiler for about a minute. If you are baking fish frozen add another 3 minutes or so cooking time. If you want to make a quick tartar sauce mix 1/2 cup mayonnaise with 2 teaspoons of sweet relish, 1 teaspoon lemon juice and 2 teaspoons of green onion. Stove Top: Fry in a small amount of butter and oil for about 2min per side turn gently fillets are very delicate. Sweet Potato Fries - Preheat oven to 400 place frozen fries on a baking sheet covered with parchment paper and bake for approx 10 minutes turn and continue for another 10 minutes or until desired crispness is achieved.

Stuffed Green Pepper - Thaw in fridge. Preheat oven to 350°. Remove plastic from pan and place in oven. Bake 30 minutes or until warmed inside.

Minestrone - Pour bag with vegetables into pot. Add 3-4 cups water. Simmer until all vegetables are tender – about 10 minutes. Add beans and simmer 5 minutes. Bring to gentle boil. Add pasta, stir and cook until pasta is tender. Stir in fresh tomatoes. Serve immediately, topped with parsley and parmesan.