June 2010 Cooking Instructions
Artichoke and Spinach Lasagna - Total Time: 1hr 10mins, Oven - Thaw completely in refrigerator. Pre-heat oven to 350°F. Bake, covered, for 40 minutes. Uncover and bake for an additional 15 minutes longer or until heated through. Let stand for 10 minutes before cutting.
Beef Tenderloin Kebabs with Citrus Asian Glaze - Total Time: 18 mins, Grill, Comes with: Baguettinis - Thaw completely in the fridge. Preheat the grill to medium–high heat. Grill the kebabs to desired doneness, brushing with the remaining sauce and turning occasionally, about 10 minutes for medium – rare. Serve with the remaining sauce as well as some warm slices of buttered baguettinis (baked as per directions in bag), a glass of Cab. Sav. and a hot or cold toss of green beans and sliced almonds.
Coconut Crusted Salmon with
Crunchy Bumbleberry Crumble - Total Time: 1hr 10mins, Stovetop & Oven - Remove from fridge or freezer. Preheat oven to 375°F. Take the lid off the pan and remove the two Ziploc bags and the sheet of wax paper (dispose of this). Place the contents of your sugar/cornstarch/orange rind bag into a small saucepan. Whisk in 1 cup of water until smooth. Bring to a boil, reduce heat to medium-low and cook for 5 minutes or until thickened and clear, whisking constantly. Pour the sauce over the fruit and then sprinkle with the contents of the other Ziploc (flour mixture). Bake for 45-55 minutes or until fruit is tender and the topping is golden. Serve warm.
Fall Off the Bone Ribs - Total Time: 6 hrs, Slow Cooker, Comes with: Baguettinis - Thaw completely in fridge. Remove ribs from bag and place into a slow cooker. Pour the sauce over the ribs. Cover and cook on LOW for 6 hours or until tender. About 15 minutes prior to serving, bake your baguettini (bake as directed on the label). Enjoy!
Garlic Crab-Stuffed Chicken – Total Time: 50 mins, Oven and Stovetop, Comes with: rice - Thaw completely in the refrigerator. Heat 2 Tbsp canola oil in a large skillet at medium-high heat and brown chicken on both sides. Transfer chicken to a 13”x9” baking dish. Add the contents of the bag of liquids. Bake, uncovered, at 350°F for 35-40 minutes or until chicken is no longer pink. (Organic chicken is done when it is firm, not soft or “chewy” in texture. It will take about 50% longer to cook than “regular” chicken). Start your rice so it is finished with your meal and then serve along with the chicken and perhaps some green beans.
Grilled Ginger Chicken with Pineapple and Coconut Rice – Total Time: 25 mins, Grill or Broiler & Stovetop, Comes with: rice - Thaw completely in refrigerator. In a medium saucepan, cook and stir the rice and coconut over medium heat for 3-4 minutes or until lightly browned. Add juice mixture; cover and bring to a boil. Reduce heat to low; cook 15 minutes or until rice is tender and liquid is absorbed. While rice is cooking, grill or broil chicken 6 minutes; turn. Add pineapple to grill or broiler pan. Cook 6-8 minutes or until chicken in no longer pink in center (Organic chicken is done when it is firm, not soft or “chewy” in texture. It will take about 50% longer to cook than “regular” chicken), turning pineapple after 3 minutes. Transfer rice to plates; serve with chicken and pineapple.
Mexican Stuffed Pasta Shells - Total Time: 55 mins, Oven, Comes with: green onions - Thaw completely in the fridge. Preheat the oven to 375¢ªF. Remove the lid from the pan and place in the oven for 40 minutes until heated through. Top with green onions. Enjoy with sour cream and nachos for a Mexican fiesta!
Mozza Stuffed Burgers - Total Time: 25 mins, Grill, Comes with: Buns - Thaw completely in the refrigerator. Preheat the grill to medium (Do not use high). BBQ the burgers over medium heat until well browned and cooked through – about 6 minutes per side. Transfer to a place and cover loosely with foil. Let rest for 5 minutes (this is important or else the mozza will run out when you bite in!). The cheese inside will be HOT, so be careful! Serve on buns (provided) with a salad or some sweet potato fries. Can be done over a campfire grill.
Pecan Crusted Chicken Strips - Total Time: 30 min, Oven, Comes with: BBQ Baby Potatoes - Thaw completely in refrigerator (1 or 2 days). Preheat oven to 450¢ªF. Start your potatoes, baking for 20 minutes before adding your uncovered chicken strips. To speed up cooking time and crispiness, you can spread half of your chicken over a second cookie sheet or pan, just to spread the strips out. Bake for 25-30 minutes or until the chicken coating is golden brown and crispy and chicken is cooked. You can turn the chicken over, halfway through cooking, if you like but it’s not necessary. (Organic chicken is done when it is firm, not soft or “chewy” in texture. It will take about 50% longer to cook than “regular” chicken). Serve with your BBQ baby potatoes and crisp garden vegetables.
Pork Tenderloin with Blueberry BBQ Sauce – Total Time: 1 hr 15min, Grill & Stovetop, Comes with: BBQ baby potatoes - Thaw completely in refrigerator. Start your BBQ baby potatoes, as per directions, so it is ready with your meal. Pour contents of sauce bag into a medium saucepan and bring to a boil over medium heat; reduce heat and simmer until thickened, about 45 minutes. Divide sauce between 2 bowls. Set aside. Preheat grill to medium. Remove pork tenderloins from bag and sear, turning to cook all sides, 10-15 minutes. Brush with ½ the BBQ sauce, turning frequently, until pork is thoroughly glazed, about 10 minutes more (a meat thermometer should read 150°F). Set meat aside and let rest 5 minutes. Carve crosswise; serve with remaining BBQ as well as your BBQ baby potatoes.
Seafood Risotto – Total Time: 40 mins, Stovetop - Thaw completely in refrigerator, except seafood mixture bag. In a large saucepan, add contents of the bag of broth, cover and keep at a low simmer. In another large saucepan, cook the onion/garlic mixture over low heat and cook for 5-7 minutes or until soft and translucent. Add the rice and stir until coated. Slowly add ½ cup of hot stock, stirring constantly with a wooden spoon until absorbed. Continue adding stock ( ½ cup at a time) until all liquid is absorbed – should take about 25 minutes. During this time, but about 15 minutes before the rice is done, heat a third saucepan over medium heat and stir in your seafood/butter mixture and cook for 5-7 minutes until cooked, add in the pre-cooked crabmeat and remove from heat; stir. Combine the seafood mixture with the rice; stir through. Serve immediately and enjoy!
Tandoori Chicken - Total Time: 20 mins, BBQ or oven, Comes with: rice or couscous - Thaw completely in refrigerator. Heat grill or oven broiler to medium-high heat. Start your rice or couscous, so it is ready with your meal. Brush grill rack with oil or place in oven-proof dish if using broiler. Using tongs, transfer chicken to heated grill and cook about 7 minutes on each side, or until internal temperature reaches 165oF. Transfer chicken to cutting board. Cut crosswise and serve. Serve with couscous or rice and a fresh tomato salad.
Thai Coconut Chicken – Total Time: 50 mins, Stovetop, Comes with: rice - Thaw completely in refrigerator. In a large skillet, heat 1 Tbsp of peanut oil and gently fry the chicken pieces for 5 minutes. Put the stock/curry mixture in a separate saucepan and bring to a boil. Cook uncovered for 15-20 minutes until most of the liquid has evaporated. Start your rice, as per directions, so it is ready with your meal. Add the chicken and coconut milk and cook for about 20 minutes until the chicken is very tender. Serve with rice.
Tunisian Sirloin Steak - Total Time: 20 mins, BBQ or Stovetop, Comes with: Baguettini - Thaw completely in the fridge. Heat either the outdoor grill or a skillet on the stove to medium high heat. Grill the steak 4-5 minutes per side. Let rest for 5-10 minutes before serving. Serve with your favorite potatoes and orange infused butternut squash. Like taking a vacation without leaving the house!
