– Poultry – Page 12 – Northerly Nosh

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

Meal Swap: October 2104 Recipes

Posted on October 9, 2014October 21, 2014 by Northerly Nosh

Meal Swap October 2014 Menu

***All recipes serve six unless otherwise specified.***

Choice:

Jenica – Slow cooker Italian beef stew

1 pound lean beef stew meat
1 teaspoons salt
1/2 teaspoons pepper
1 1/4 cups onion, diced
1 teaspoons garlic, minced
1 1/3 cups celery, diced
1/2 cups carrot, diced
2 cups zucchini, diced
1 teaspoons Italian seasoning
14.5 ounces diced tomatoes
1 Tablespoons tomato paste
3 cups reduced fat beef broth
2 Tablespoons basil

Prep Day Directions: Combine all ingredients in a large bowl. Divide among gallon freezer bags, label and freeze.

Serve Day Directions: Thaw. Place all ingredients into a slow cooker. Cover and cook on low for 7 hours.

Bridget – Chicken curry

1lb chicken
2t curry paste
1 small onion
2 bell peppers
1/2 head cabbage

Prep Day Directions: Add all into freezer bag. freeze.

Serve Day Directions: Cook on low for 4hrs in crock pot Add milk(coconut milk, sour cream) before you serve

Leah – black bean turkey enchilada’s

Recipe to come…

North American/European:

Katie – Souvlaki Chicken and Tzatziki Sauce

Serves 4-6

3 tbsp lemon juice
1/2 t. oregano
2 tea olive oil
1/2 t. salt
2 lb chicken cut into
1″ cubes
1 zucchini
1/2 cucumber peeled, seeded and chopped
1/2 c plain lowfat yogurt (I think the greek tastes better)
1 tbsp lemon juice
1/2 t. salt
basmati rice
pita bread (optional)

Prep Day Directions: combine into ziplock bag, shake and freeze: 3 tbsp lemon juice 1/2 tea oregano 2 tea olive oil 1/2 tea salt 2 lb chicken cut into 1/2″ cubes 1 zucchini cut into thin/med slices and halfed

Serve Day Directions: Thaw chicken. prepare Tzatziki sauce: 1/2 cucumber peeled, seeded and chopped 3/4 c plain yogurt 1 tbsp lemon juice 1/2 tea salt stir all together saute zucchini and chicken mixture until chicken is cooked through. Prepare basmati rice according to package optional: serve with pita bread serving: serve layered on your plate like this: rice, chicken/zucchini/then tzatziki sauce eat pita on the side. Or add chicken/zucchini mixture to pita, top with sauce like a gyro and eat rice on the side.

Kristine – Hawaiian BBQ Chicken Taquitos

adapted from http://lecremedelacrumb.com/

3 large boneless skinless chicken breasts
1 cup original flavor bbq sauce
1 tablespoon garlic powder
½ cup pineapple juice
1 tablespoon liquid smoke
16 taco-sized soft tortillas (corn or flour)
1 -1½ cups shredded mexican-style optional: ranch dressing for dipping pineapple salsa
1 cup diced pineapple
½ red pepper, diced
½ red onion, diced
¼ cup cilantro leaves, roughly chopped
juice of 1 lime
1 teaspoon cumin
1 teaspoon garlic powder

Prep Day Directions: In a small bowl whisk together bbq sauce, garlic powder, pineapple juice and liquid smoke until smooth. Place chicken breasts in the bottom of your crockpot. Pour bbq sauce mixture over chicken. Cover and cook on high 3 hours or low 6 hours (if using frozen chicken breasts, you may need to increase the time by an hour or so) OR buy already cooked and shredded rotisserie chicken from Costco and mix with the bbq sauce mixture. Bag it. Combine all salsa ingredients in a bowl and stir to combine. Bag it. About 20-30 minutes before serving, shred chicken in the crockpot (I use two forks to shred) and stir the shredded chicken so it soaks up any remaining juices in the pot.

Serve Day Directions: Thaw all bags. *Chicken is already cooked!! Preheat oven to broil and grease a baking sheet with cooking spray. Lay tortillas out on a flat surface. Sprinkle about 2-3 tablespoons of shredded cheese in line down the middle of each tortilla. Top cheese with about 3-4 tablespoons shredded chicken. Tightly roll up tortillas and place them on prepared baking sheet 1 inch apart. Spray rolled taquitos heavily with cooking spray. Cook in the oven (on high broil) for 5-8 minutes or until cheese is melty and tortillas are crisp (if you’re worried about them burning you can broil them on low for a little longer, 10-15 minutes) Serve warm with pineapple salsa. Enjoy!

South Western/Latin:

Nicole – Beef Tenderloin with Southwest Sauce

Meat
2 lbs beef tenderloin, Trimmed-used ground roast. Slice into six thin pieces
3/8 teaspoon fresh ground pepper
3/8 teaspoon salt
1 1/2 tablespoons olive oil (you provide)

Southwestern-Style Sauce
1 1/2 garlic cloves, Minced
2 1/4 tablespoons shallots, Minced
1 1/8 tablespoons tomato paste
2 1/4 tablespoons creole mustard (used mustard with horseradish) 3/8 teaspoon black peppercorns, Crushed (you provide
1 1/2 cups chicken broth
2 1/4 tablespoons real maple syrup
1/4 cup cider vinegar
3/4 teaspoon salt
5/8 teaspoon fresh ground black pepper

Garnish
2 1/16 teaspoons dried cilantro or 1 7/8 teaspoons fresh cilantro, Chopped (you provide)
1 1/8 tablespoons jalapenos, Finely Diced (You provide)

Prep Day Directions: Keep meat separate and wrap in freezer wrap. Mix sauce in separate quart bag. Put meat and sauce in gallon bag.

Serve Day Directions: Thaw meat and sauce in fridge. Heat ½ Tablespoon of the Oil in a sauté pan over medium-high heat. Simmer until mixture reduces to a sauce consistency, about 10 minutes. Heat the Oil in a skillet on medium-high heat; sauté the medallions to the desired doneness, 1 ½ minutes for the first side and approximately 1 minute for the second side for medium. Finish the sauce with the Cilantro and serve over the Tenderloin. Garnish with the Jalapeno if desired. Or heat sauce and meat all together in one pan.

Ashley – Southwest Chicken Crockpot

2 pounds chicken breast
1 can corn, drained
1 can black beans, drained
16 ounces mild salsa
8 ounces cream cheese

Prep Day Directions: Put chicken, corn, beans, and salsa into freezer bag. Freeze.

Serve Day Directions: Thaw freezer bag and cream cheese. Put bag contents into crock pot on low for 6-7 hours. Shred chicken and add cubes of cream cheese, until melted. Serve over rice and top with cheese (optional).

Asian/Indian:

Kellie – Crockpot Thai Beef

2 lbs beef strips
1 lb carrots, cut into coins
1 bottle peanut stir-fry sauce (11 and ½ oz)
1 cup unsweetened coconut milk
1/2 cup peanuts
Tai noodles

Prep Day Directions: Cut beef into chunks, slice carrots, and put in ziploc bag. Include 1/2 cup of peanuts in a separate bag. Label 1 of 4. Label noodles (2/4), label coconut milk (3/4), and label peanut sauce (4/4).

Serve Day Directions: Place meat and carrots in a Crock pot. Pour peanut stir-fry sauce over meat and carrots. A helpful tip: After pouring the majority of the peanut sauce in the crock put, put a little water in the peanut sauce bottle, shake up, and pour into crock pot to get every last bit out! Cover and cook on low for 8 hours or on high for 4 hours. Cook Thai noodles according to directions. Before serving, stir in coconut milk to Crock pot. Serve over noodles, and sprinkle with peanuts. Optional: provide your own cilantro and add just before serving.

Italian/Mediterranean:

Brittany – Pizza Chicken Roll-up

Serves 4-6

4 large boneless chicken breast
20 pepperoni slices
4 mozzerella sticks
1 jar of pizza sauce

Prep Day Directions: Roll flattened chicken breast around pepperoni and cheese stick. secure with toothpick and freeze.

Serve Day Directions: Thaw 24 hours Place in baking dish and spoon pizza sauce over the top Cover with tin foil Bake at 350 degrees for 34-40 minutes

Kirsten – Meatball Hoagies

6 hoagie rolls
30 meatballs (5 per sandwich)
3-4 cups Contadina Tomato Sauce
1 tsp Italian seasoning
1 tsp dried onion
1 tsp fresh garlic
6 slices provolone cheese

Prep Day Directions: Bag meatballs. Mix tomato sauce and seasonings and pour into bag then freeze. Bag cheese and hoagie rolls separate.

Serve Day Directions: Thaw bags completely. Put bag of meatballs in a saucepan and cook covered on medium until meatballs are hot throughout. Slice top of rolls and put 5 meatballs into each roll, bake on a baking pan at 350 for 10 minutes. Cover hoagies I’m cheese and bake another 5 minutes or until cheese is melted.

- 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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