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Thursday, January 25, 2018

Meatball Cacciatore



 
Our Cooked Perfect® Products
  • 12 each Angus Beef Meatballs (1 oz) You may substitute any variety of Cooked Perfect® Meatballs.
Other Ingredients
  • 1 cup Onion, sliced
  • 1 cup Green pepper, sliced
  • 2 each Portabella mushrooms, sliced
  • 1 each 16 oz. jar plum tomatoes, diced
  • 1 teaspoon (tsp) Oregano
  • 1 teaspoon (tsp) Dry basil
  • Salt and pepper to taste
  • 1 teaspoon (tsp) Red pepper flakes, optional
  • 1 cup Red pepper sliced, optional
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a skillet heat the onions, peppers and mushrooms and cook for 10 minutes, stirring often.
  3. Add the meatballs, tomatoes and seasonings and continue to stir.
  4. Pour the stew into a chafing dish and bake for 20 minutes.
  5. Remove and let stand for 5 minutes.
  6. Serve and enjoy.
Recipe Notes
This recipe can be made with any variety of Cooked Perfect™ meatballs.



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Friday, January 19, 2018

Chicken Piccata Recipe




Ingredients

  • 2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • Pinch ground black pepper
  • 3 Tbsp grated Parmesan cheese
  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • 1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
  • 2 Tbsp lemon juice
  • 1/4 cup brined capers
  • 2 Tbsp fresh chopped parsley
1 Prepare chicken cutlets, pound them thin: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.
If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
2 Dredge cutlets in seasoned flour with Parmesan: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
3 Brown cutlets in butter and oil: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.
Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
4 Add stock or wine, lemon juice, capers, reduce by half, stir in butter: Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.
Whisk in the remaining 2 tablespoons of butter.
Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.
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Tuesday, January 16, 2018

Pot Roast




Ingredients




Directions

Watch how to make this recipe.
Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender

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Wednesday, January 10, 2018

Asian Chicken Burger




Ingredients


Directions

Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes. Meanwhile, thinly slice the remaining 1/2 onion. Toss with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water in another bowl. Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture.

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Monday, January 8, 2018

Pasta Carbonara with Cabbage and Mushrooms

 


Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 8 ounces shiitake mushrooms, stems removed, sliced into 1/2-inch strips
    • 6 ounces bacon, sliced crosswise into 1/2-inch strips
    • 8 ounces tagliatelle or linguine
    • 3/4 tsp. kosher salt, plus more
    • 1 medium head of savoy cabbage (about 1 pound) cored, sliced into 1/4-inch ribbons
    • 2 large egg yolks
    • 2 ounces Parmesan, finely grated, divided, plus more for serving
    • 1 1/2 teaspoons freshly ground black pepper


Preparation

    1. Heat oil in a large heavy skillet, preferably cast iron, over high. Cook mushrooms and bacon, stirring often, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Reserve fat in skillet.
    2. Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
    3. Heat skillet with reserved fat over high. Add cabbage, press into an even layer, and cook, undisturbed, 2 minutes; season with remaining 3/4 tsp. salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred in places and still crisp in others, about 2 minutes more.
    4. Whisk egg yolks, 1 oz. Parmesan, and 3/4 cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms. Add pasta and stir to coat. Add reserved mushrooms and bacon, cabbage, pepper, and 1 oz. Parmesan and toss again, adding more pasta cooking liquid if needed to loosen sauce.
    5. Divide pasta among bowls. Top with more Parmesan.



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Wednesday, January 3, 2018

Parmesan cheese CHicken

 
 

Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1 cup mayonnaise (for a healthier option, use plain Greek yogurt in place of the mayo)
  • 1/2 cup Parmesan cheese
  • 1 tsp seasoning salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder

Directions:
  1. In a bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings.
  2. Spread the mixture on top of each of the chicken breasts.
  3. Place chicken into a baking dish and bake in a preheated oven, 375, for about 45 minutes, or until cooked through.
  4. Serve warm!!




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