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Orange Chicken…Asian Style!

Thaw completely in the fridge. Preheat the oven to 375°F.  Place contents of bag (get as much sauce out as possible) onto a foil-lined baking sheet with a rim.  Roast the chicken in the centre of the oven 33-35 minutes, basting with the sauce 2 or 3 times.   Then turn on the broiler for 2 – 3 minutes.  Prepare the rice according to the directions.  Serve the chicken over the rice with perhaps a side of broccoli for a healthy meal!

Cooking

Instructions

Creamy Shrimp Alfredo
Not necessary to thaw ahead of time! Just before cooking, spread bags out on counter to thaw. Warm cream to room temp by placing sealed bag in bowl of hot tap water. Start a pot of salted water to boil for your pasta (al a dente). Preheat a wide pan over med–high heat. Partially dry prawns with paper towel, place in a bowl, and season with your bag of seasoning. Add 2 TBSPs oil to pan and add prawns. Cook just until they’re pink on all sides, 2-4 minutes. Remove from Pan. Add oil/garlic to the pan (turning the bag inside out may make it easier to get contents out.) Stir in onion and garlic, scraping brown bits from bottom of pan, and heat just to a simmer. Add the wine, cook down until 25% is left. Stir in cream, bring to a light boil, simmer for 2-4 mins. Stir in cheese -DO NOT BRING TO A BOIL. Take sauce off heat. Drain pasta, add shrimp and pasta to pan, toss until all is coated with creamy sauce. We suggest you serve with a green salad and warm garlic toast.

Cooking

Instructions

Wowie Maui Chicken

1. Thaw completely in refrigerator.
2. In a deep skillet hear olive oil, add chicken, cook and stir until chicken is lightly browned.
3. Add all veggies. Mix well. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes until rice is tender, stirring occasionally. Add green onions in the last five minutes.
   Let stand covered for 5 minutes.
4. Serve hot!

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Instructions

Please call us at 780-470-3463 and we can always email you the cooking directions, if your directions happen to fall off!

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Instructions

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Cooking

Instructions

A Bran New World

1. Preheat oven to 375°. Spray a 12-cup muffin tin with cooking spray
2. Pour your dry ingredients into a large bowl.
3. Add wet ingredients and mix just until dry ingredients are moistened. Your batter will be thick!
4. Divide batter evening among muffin cups. There’s lots of batter so fill the cup right to the top.
5. Bake for 17-18 minutes, or until muffins are golden brown and a toothpick inserted into center of muffin comes out clean.
6. Remove muffins from pan and let cool on a wire rack.

Serve warm!

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Instructions

Crockpot Jambalaya
1. Thaw completely in the fridge.
2. Place all the ingredients of the large bag and bag of sausage (if you chose that option) into a slow cooker.
3. Cook for 4-6 hours on low. You may need to add a little water after 4 hours.
4. If you chose the shrimp option, add the shrimp at the end and cook for an additional 15 minutes or just until shrimp turn pink.
5. Approximately ½ hour prior to serving start your rice, according to directions on bag.
Serve the jambalaya over the rice and enjoy.

Cooking

Instructions

Tumbleweed Chicken
1. Thaw completely in refrigerator.
2. Preheat oven to 375°F.
3. Bake uncovered for 40 – 50 minutes, until chicken is cooked through, check to make sure there is no pink in the center of chicken.
4. Begin your risotto as soon as you put chicken in oven
For a browner and crispier crust, brush chicken with butter and place under the broiler for an additional minute or two.

Cooking

Instructions

Ginger Beef Stirfry Thaw completely in the fridge.
1. Heat a wok or large skillet to HIGH.
2. In a separate bowl, dissolve cornstarch in 1/2 cup of cold water (1/4 cup for a half order) until smooth but fairly thick – add more water if necessary.
3. Carefully pour out all excess juice from beef bag.
4. Pour 2 Tbsp. oil in the wok or skillet.
5. Dip each beef strip into mixture and coat – Add 6-8 strips of the beef to the oil. Cook pieces quickly (15-30 secs per side) on high heat, remove from wok and place on a separate plate, add oil as needed, continue until all beef is browned/crisp.
6. In a pot boil water and make Asian Noodles.
Meanwhile, Add 1 Tbsp oil to the empty wok and add the carrot, garlic bag. Stir fry for 2 minutes. Add bag of liquids and bring to a boil. Add beef and cook for 1 minute. Take off heat.

Cooking

Instructions

Succulent Salmon
1. Thaw completely in refrigerator.
2. Start rice according to instructions on rice bag.
3. Line a cookie sheet with foil.
4. Preheat oven broiler to medium high.
5. Set salmon on foil. Grill/broil for 3-4 minutes, and then turn fillets and grill/broil for another 3-4 minutes.

OPTION can cook on a cedar plank on the BBQ
The salmon is done when it just starts to flake away in the center with a fork. Serve over rice with a fresh green salad.

Cooking

Instructions

1. Thaw completely in refrigerator.
2. Preheat oven to 325F.
3. Bake uncovered for 30 minutes.
4. Sprinkle the top with Parmesan cheese and continue to bake for 10 more minutes.

We suggest pairing with a Caesar salad and a warm baguettini.

Cooking

Instructions

Tangy Slow Cooker Pork Roast

1. Thaw completely in the fridge.
2. Place onions in the bottom of the slow cooker. Place the bag of sauce and por Prepare Southern Fried Cabbage according to directions, 20 minutes prior to serving roast k roast over the onions.  (This can be done the night before, if you like.  Just store the slow cooker pan in the fridge overnight.)  Set the temperature to LOW and cook for 5-7 hours.
3. Remove roast and onions to plate. In a small cup stir in ¼ cup cornstarch with a ¼ cup water. Pour into slow cooker to thicken sauce.
4. Drizzle sauce over roast.

Prepare Southern Fried Cabbage according to directions, 20 minutes prior to serving roast