Types of Foods – Page 25

Budget Friendly: Lunch Time Burritos

Posted on August 25, 2014July 21, 2014 by Northerly Nosh

Lunch Time Burritos

1 cup uncooked brown rice
1 tsp cumin
4 cups water
Salt to taste
1 package Southwest seasoning, 4 oz
Pepper to taste
4 can (15 oz) black beans
1 tsp garlic powder
2 can (15.5 oz) Pinto beans
1 tsp oregano
1 can (10 oz) whole kernel corn
1 sweet onion, chopped
1 jar (10 oz) Salsa
1 cup cheddar cheese, shredded
16 ten-inch flour tortillas
1 cup Monterey jack cheese, shredded

Prep Day: Combine rice, southwest seasoning and water in a saucepan, and bring to a boil. Reduce heat to low. Cover and simmer for 35 to 40 minutes or until rice is tender. Remove from heat and cool.

Place black beans and pinto beans into a colander or strainer; rinse. Add corn, onion, spices and salsa, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.

Divide the mixture evenly among the tortillas, and roll up.

Freeze wraps in single layer on lightly greased cookie sheet. When fully frozen, wrap individually in foil or plastic wrap. Place wraps in large zip-top freezer bags; freeze.

Serve Day: Unwrap wraps from foil or plastic wrap. To heat using microwave, wrap in a paper towel. Cook in microwave until heated through, approximately 2 minutes at 70% power.

To heat in oven, thaw wrap. Remove plastic wrap if used in freezing and wrap in tin foil. Bake at 350F for ten minutes.

- 2014 Swap Recipes, - Pork, - Poultry, - Red Meat, Meal Swap Recipes

Wednesday Swap’s August ’14 Menu & Recipes

Posted on August 15, 2014August 15, 2014 by Northerly Nosh

Wednesday Swap’s August ’14 Menu

Your Choice:

Nicole – S.W. hot dogs

1 cup finely shredded Cheddar cheese
1/2 cup crushed tortilla chips
2 green onions, thinly sliced
3 tablespoons salsa
2 tablespoons mayo
1/2 teaspoon chili powder
12 hot dogs, cooked
12 hot dog buns

Prep Day Directions: In a bowl, combine the first six ingredients. Freeze (Crushed tortilla chips are in separate bag-needs to be added to thawed mixture).

Serve Day Directions: Thaw. Cut a 1/2-in.-deep lengthwise slit in each hot dog. Spoon about 1-2 tablespoons cheese mixture into each. Broil for 2-3 minutes or until cheese is melted. Add tortilla chips. Serve on buns.

Ashley – morrocan burger

1 1/2 lb. ground beef
1/4 tsp ground cumin
1/4 tsp ground cinnamon salt and pepper to taste
2 gloves of garlic, minced
2 T of chopped cilantro
1/4 tsp ground coriander seeds
6 slices Swiss cheese

Prep Day Directions: Combine the beef w/the rest of the ingredients & make sure the chopped cilantro is distributed evenly. Shape the beef mixture into patties & freeze.

Serve Day Directions: Thaw and Broil/Grill/Fry each burger for 4 minutes on each side or until the meat is fully cooked. Top with supplied cheese.

OPTIONAL: Garlic Parsley Aioli to top burgers: 1 cup of homemade mayo, add 1 garlic clove minced and about 1/4 cup finely chopped parsley and mix well.

North American:

Kellie – creamy bacon mini meat loaves

2 eggs
3/4 cup milk
1-1/2 lb. lean ground beef
1 pkg. Stove Top Stuffing Mix for Chicken
3/4 cup shredded Mexican four cheese blend
1/3 cup BBQ sauce
3 green onions, sliced
6 slices bacon

Prep Day Directions: Whisk eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6 (1-inch-thick) patties; wrap bacon slice around edge of each patty. Wrap individually in plastic wrap; place in freezer bag. Freeze up to 3 months.

Serve Day Directions: From frozen – Heat oven to 375. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Bake 40 to 45 min. or until done (160*) From Fresh or Thaw State – thaw overnight in fridge. Bake 35 min. or until done (160*)

Sarah – stuffed chicken breast

6 (about 2 pounds) medium skinless, boneless chicken-breast halves
1/2 cup(s) (about 4.4-ounce package) light garlic-and-herb spreadable cheese
1/4 cup(s) jarred roasted red peppers, drained and chopped
12 whole fresh basil leaves, chopped
1 teaspoon(s) olive oil, extra-virgin
1/2 teaspoon(s) salt

1/4 teaspoon(s) coarsely ground black pepper
Prep Day Directions: Prepare Stuffed Breasts: With tip of knife, cut each chicken breast from a long side, keeping knife parallel to surface of breast, to form a deep pocket with as small an opening as possible. In small bowl, combine cheese, peppers, and basil. Spread 1/6 cheese mixture in each chicken pocket. Rub outside of chicken with oil and sprinkle with salt and pepper. Either flash freeze or grill.

Serve Day Directions: Thaw. Cook on grill or in the oven to 165. Note: Can be messy on the grill as the cheese oozes out a bit so you may prefer to cook in the oven. We like to serve with lemon basil orzo on the side.

SW/Latin:

SW pork chops

Asian/Indian:

Jenica – Asian style turkey meatballs

Meatballs:
1/4 cup panko bread crumbs
1 1/4pounds extra lean ground beef
1 Tablespoon fresh ginger, minced
1 clove garlic, minced
1/2 teaspoons salt
1/4 cups fresh cilantro, chopped
3 medium green onions, chopped
1 Tablespoon low-sodium soy sauce
2 teaspoons sesame oil

Sauce:
4 Tablespoons low-sodium soy sauce
2 teaspoons sesame oil
2 Tablespoons fresh lime juice
2 Tablespoons water
1/2 medium green onions, chopped

Prep Day Directions: Preheat oven to 500. Mix together all ingredients listed for meatballs in a large bowl. Mix well with hands until combined. Shape 1/4 cup meat mixture into balls. Place rolled meatballs in baking dish. Bake for 15 minutes. Meanwhile, mix all sauce ingredients in small bowl. Serve meatballs with sauce for dipping. Freezing Directions: Prepare meatballs as directed above, but do not bake. Place on baking sheet lined with parchment paper. Flash freeze. Once frozen, place in gallon freezer bag. Place sauce in pint freezer bag. Label and freeze.

TO SERVE: Thaw. Preheat oven to 500. Place meatballs in baking dish. Bake 15 minutes. Meanwhile, heat sauce on stovetop or in microwave until heated through. Please note, my balls were not as big as the receipe called for so they may not take as much time in the oven – I also pan fried mine and they were good over rice and more lime juice on top!

Bridget – Bankock chicken

1lb cubed chicken
2T rice wine vinegar
1T soy sauce
1T packed brown sugar
2T minced garlic
1T fresh ginger
1/4t red pepper flakes

Prep Day Directions: Add all ingredients in freezer bag and freeze.

Peanut sauce:
1T peanut oil
1/4 chopped onion sautéed
1t ginger
1t garlic
1/2 cup creamy peanut butter
1/2 cup chicken broth
1t ketchup
2T rice vinegar
2T soy sauce
1/2t red pepper

Blend all together and put in bag.

Serve Day Directions: Bake or grill chicken Can use sauce for dipping or mix with chicken and put over rice

Recipes to come in August!

- Poultry

Catering: Grilled Chicken with White BBQ Sauce

Posted on August 3, 2014July 21, 2014 by Northerly Nosh

This past winter I had the pleasure of volunteering along with others to plan and execute our church’s youth fundraiser dinner.

After much research for our gourmet bbq menu I came across white bbq sauce. Now I’m in LOVE!!!! So my husband and I were craving it so we decided to recreate it again.

Grilled Chicken with White BBQ Sauce

Adapted from amazingribs.com
Inspired by Big Bob Gibson

1.5 cups of sauce – enough for 2 large chickens or 3 Cornish game hens, which serves 4 to 6 people

3/4 cup mayonnaise
1/3 cup apple cider vinegar
1/4 cup lemon juice
1/4 cup apple juice
1 T. powdered garlic
1 T. prepared horseradish from a jar (either in vinegar or creamy)
1 T. coarsely ground black pepper
1 tsp. mustard powder
1/4 tsp. salt
1/2 tsp. finely ground cayenne pepper

Prep Ahead – Whisk together all the ingredients in a large bowl and refrigerate in a jar for at least over night, if possible, to allow the flavors to meld.

Butterfly or quarter the chickens, which makes sense in a high production environment, to make sure no part is overcooked since breasts and thighs cook at a different rate. I recommend you cut the bird into quarters: Two drumstick and thigh combos, two breasts, and remove the wings from the breasts.

Place chicken in ziplocs covered in olive oil. This enhances flavors and prevents burning during grilling.

Sprinkle liberally with salt and pepper on both sides.

Serve Day – Crank up your smoker or prepare the grill for 2-zone indirect cooking.

Shoot for no more than 325°F in the indirect side. Place the chicken skin side up on the indirect side of the grill. Put a handful of wood chips, chunks, or pellets on the heat source. Use a foil packet with wood on a gas grill and on a charcoal grill put the wood right on the coals (no need to soak the wood). Just a handful of wood. Don’t overdo it. Nothing will ruin chicken faster than too much smoke.

Check the temp of each piece independently because they will cook at different rates. Place your probe in the thickest part of each chunk but don’t touch the bones. The wings will finish much faster than the other parts so put them on late and be prepared to remove them early. When all parts hit about 155°F, flip the bird and put the skin face down on the hot side. When they reach 165°F, dunk it or drizzle over. Serve.

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