Cooking Instructions

Cooking Instructions for Apricot-Ginger Glazed Salmon: Thaw in refrigerator. Preheat oven to 375 degrees. In a baking dish large enough to hold the fish in one layer, lay the salmon skinned side up. Coat it with the ginger apricot mixture. Bake 15 minutes or until almost cooked. Turn on broiler. Slide under broiler, watching it, just until the glaze bubbles.

Cooking Instructions for Balsamic Orange Glazed Chicken: Thaw completely in refrigerator. Preheat oiled grill to medium-high. Remove chicken from marinade and grill, covered, for 5-7 minutes per side, or until done, turning once. Brush while cooking with reserved marinade. Boil marinade & lightly sauce chicken to serve.

Asian Broccoli Slaw Broccoli, carrot, scallion, cabbage, olive oil, rice vinegar, ginger, sugar, sesame oil, salt, black pepper

Cuban Style Pork Thaw in refrigerator. Preheat oven to 450. Heat 1 Tbsp olive oil and 1 Tbsp in an oven- proof skillet, preferably non-stick, over medium-high heat until hot but not smoking. Remove tenderloin from marinade. Place tenderloin into hot skillet and brown on all sides. Transfer skillet to preheated oven and roast pork about 20-30 minutes. Heat rice and beans on stove. With oven mitts remove from oven. Let rest 10 minutes then slice pork. Serve with reserved sauce on side and the rice and beans provided.

Cooking Instructions Thaw completely in refrigerator. Preheat grill to medium-high heat, clean and oil grates to prevent sticking. Remove steak from marinade, discarding marinade. Place steak on grill and cook, covered, for 10-15 minutes a side, or until desired doneness. This cut of beef is best when not over-cooked or it will become tough. Remove from heat and let rest 10 minutes before slicing thinly across the grain. Serve with roasted potatoes or microwave baked potatoes and a tossed green salad.

Cooking Instructions for Beef Kebobs: Thaw in refrigerator. Clean and oil grates to prevent sticking. Preheat grill to medium-high heat. Remove steaks from marinade and discard marinade. Grill steaks to desired doneness (135 degrees for medium rare) about 5-8 minutes per side. Let rest on platter 5 minutes before serving.

Cooking Instructions for Beer Can Chicken: Thaw in refrigerator. To Grill: Preheat grill to medium for indirect grilling (This means one area is left without heat turned on or an area where coals are not directly underneath food). Pop open the tab on the beer can and make a few more holes in the top with a church-key style opener. Pour out half the beer. Add the beer-can sauce to remaining beer in can. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tri-pod. Tuck wing tips behind chicken’s back. Stand chicken up on the can, on oven-proof pan in the center of the grate where there is no direct heat below. Cover the grill and cook the chicken until the skin is dark golden brown and very crisp and meat is cooked through (175 degrees inserted into thickest part of thigh) about 1 ¼ to 1½ hours. If using a charcoal fire add 12 fresh coals per side after one hour of grill time. To Bake: Position oven racks into two lowest positions. Preheat oven to 350 degrees. Position chicken on top of beer can as previous. Bake until meat is cooked through about 1¼ -1 ½ hours.

Indian Cole Slaw Cabbage, carrot, cilantro, lime juice, olive oil, salt, cumin, sugar, jalapeno, coriander, black pepper

Cooking Instructions for Pirate Pork Chops Thaw in refrigerator. Grill: Preheat grill and then cook for 6-10 minutes per side. Skillet: Place ½ Tbsp olive oil in a large skillet, preferably non-stick. Heat over medium-high heat until hot but not smoking. Place pork chops in skillet and cook 6-10 minutes per side or until internal temperature of pork chop reads 150 degrees on an instant-read thermometer. Careful not to over cook pork chops or they will dry out. Transfer pork to platter. Banana Ketchup can be served cold or warm. Sauce top of each pork chop.

Tuna with Basil Butter Thaw in refrigerator. Preheat grill to medium. Broil or grill tuna over medium heat 5 to 6 minutes per side or until desired doneness, basting each side with basil buter and seasoning with pepper. Serve with roasted baby potatoes.

Cooking Instructions for Burgers: Thaw completely in fridge. Heat a large skillet or griddle on high heat after it is hot for 2 minutes. Spread a tablespoon of oil on it. Put burgers on and reduce heat to med-high. Cook uncovered for 5 minutes. Turn over and cook for 3 more minutes for med-rare or till preferred doneness.

Cooking Instructions for California Chicken Thaw in refrigerator. Oil and preheat grill. Place chicken on to grill and grill for 8-10 minutes on each side. Baste with any additional marinade. Take off grill and place on plate, cut butter and place on each individual breast. Serve with warm tortillas and beans

Cooking Instructions Vegetables and Grilled Chicken Pasta Salad : Thaw chicken and vegetables. Boil pasta and drain. Toss pasta with chicken, vegetables and Roasted Tomato Balsamic Vinaigrette. Sprinkle with Parmesan cheese. May be served warm (preheat vegetables) or cold. Bread provided.

Cooking Instructions for Corn Dogs. Preheat oven to 350°. Bake in oven for 15-18 minutes. Serve condiments on the side.

Cooking Instructions for Spinach Lasagna: Thaw in refrigerator. Preheat oven 350º F. Put uncovered lasagna on a cookie sheet. Bake for 30 to 45 minutes. Cover lasagna loosely with foil and bake for 15 more minutes until sides are bubbling.

Cooking Instructions for Grilled Lamb Sandwiches: Defrost in refrigerator. Grill lamb turning occasionally, about 30 minutes or until meat thermometer inserted into thickest part registers 135 F for medium rare. Transfer to platter and tent with foil. Let stand 10 minutes. Cut lamb diagonally into thin slices. Working in batches, arrange green onions in single layer on grill. Grill until starting to brown, about 4 minutes per side, then slice. Grill baguette; cut side down, until golden brown, about 2 minutes. Spread Aioli on bread, layer onion & lamb. Serve warm.

July Menu

Cooking Instructions for Island Spiced Pineapple Chicken Heat grill to high. Oil grill grate. Arrange chicken breasts on the grill. Grill for about 4-6 minutes. Turn breast. Grill other side for 4-6 minutes. Brush cooked side of breast with glaze, cook 2 minutes, flip and repeat. Transfer breasts to a platter. Serve at once, drizzled with remaining glaze. Serve with coleslaw, provided.

Cooking Instructions for Layered Southwest Chicken Salad DO NOT FREEZE. Layer the bottom of a clear salad bowl with lettuce. Sprinkle cilantro over lettuce. Add a layer of avocado, then add in layers: chopped chicken, diced tomato, scallions, goat cheese and nuts (optional). When ready to serve, add dressing and lightly toss layered salad.

Cooking Instructions for Ginger Pork Loin Thaw in refrigerator. Preheat oven to 450. Heat 1 Tbsp olive oil in an oven- proof skillet over medium-high heat until hot. Remove pork loin from marinade, reserving marinade. In hot skillet, brown meat on all sides. Transfer skillet to oven and roast pork until thermometer inserted into thickest part of meat registers 150 degrees, about 20-30 minutes. While meat is roasting pour marinade in a saucepan and boil until reduced to about 1/3 c. (12-17 min). Stir in remaining chicken broth. Simmer. Let pork rest 10 min. before slicing.

Cooking Instructions for Burgers: Thaw completely in fridge. Heat a large skillet or griddle on high heat after it is hot for 2 minutes. Spread a tablespoon of oil on it. Put burgers on and reduce heat to med-high. Cook uncovered for 5 minutes. Turn over and cook for 3 more minutes for med-rare or till preferred doneness.

Cooking Instructions for Roasted Chicken w/ Tangerine. Sprays grill rack with non-stick spray and prepare barbecue (med-low heat). Remove chicken from marinade Discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 12-15 minutes. Heat glaze on stove Brush chicken all over with glaze; grill 2 minutes longer on each side Transfer chicken to platter. Serve with remaining glaze.

Cooking Instructions for Spicy Asian-Style Pasta Salad Cook pasta in large pot of boiling water until tender, but still firm to bite. Drain, and transfer to large bowl. Take bag of dressing, add half of its contents to pasta. Heat 1 Tablespoon of oil over medium-high heat. Sauté until just turning pink, then add contents of vegetable bag and heat through. Add vegetables and shrimp to pasta. Mix in peanuts, basil and enough dressing to coat. Serve with remaining dressing on side.

Cooking Instructions for Grilled Tuna with Chipolte Ponzo, and Avocado Salsa Thaw in fridge. Cook rice according to directions, while rice is cooking, heat a large non stick skillet over medium-high heat or preheat grill to med-high. Coat pan or grates with cooking spray. Cook three minutes on each side, or until desired doneness. Cut each Tuna Steak diagonally across the grain into thin slices. Arrange sliced tuna over rice, top with salsa and drizzle with Ponzo Sauce.

Cooking instructions for Spicy Steak Thaw in refrigerator. Preheat grill and spray rack with cooking spray. Remove steak from bag and discard marinade. Place steak on grill and grill for 3 minutes of each side or until desired degree of doneness. Let stand for 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with jam.

Cooking Instructions for Grilled BBQ Pizza: Do not Defrost. Preheat oven to 425º. Place pizza on cookie sheet on middle rack of oven. Cook for 18-20 minutes or until heated through and cheese is melted.

Cooking Instructions for Grilled Vegetable Flatbread Thaw in refrigerator. Oven: Preheat oven to 425 degrees. Place flatbread on cookie sheet and bake for 20-30 minutes or until heated through. Grill: Place on a grill pan over a low –med heat and grill until heated through.

Peach Crisp: peaches, rolled oats, all purpose flour, butter, brown sugar, cinnamon, lemon juice, salt

Zucchini Corn Casserole: Thaw in refrigerator. In a saucepan, heat the stew and cheese together stirring occasionally until thoroughly heated. Great with the steak tips.

Pasta Primavera Do not freeze. Boil pasta and toss with basil vinaigrette and vegetables. Serve warm or cold.

Cooking Instructions for Campfire Chili: Thaw in refrigerator. Put contents of bag into a saucepan heating thoroughly on medium low and stirring often. To serve: top with cheese. Serve with corn muffins.

Pineapple upside down cake Heat for 5 minutes at 350 and then turn over pan onto serving dish. Serve with whip cream or vanilla ice cream.

Cooking Instructions for Summer Vegetable Lasagna: Thaw in fridge. Preheat oven to 425°. Take off plastic cover if small and cover with foil. Bake in oven 45 minutes or until heated through. Let rest for 15 minutes before cutting.

Cooking Instructions for Bow-Tie Pasta with Chicken Sausage and Spinach in Tomato Sauce: Bring a pot of water to a boil and cook pasta. Defrost sauce. Sauté sausage until almost cooked through. Add tomato sauce to sausage and simmer together for 10 minutes. Toss with cooked pasta. Sprinkle with grated cheese and serve.

Cooking Instructions for Portabella Burgers: DO NOT FREEZE. Oil grates, heat grill to medium high and place mushrooms on grate. Cook 2 – 3 minutes on each side or to your preference. Toast buns, top with pesto, cheese & roasted peppers. Serve with fresh fruit.

Cooking Instructions for Grilled Pork Chop with Peach Bourbon Sauce: Thaw in refrigerator. Brush BBQ sauce on pork chops. Oil grill rack. Heat grill to medium high. Grill on each side for 4-5 minutes or until desired doneness. Can be cooked on stovetop. Serve with corn on cob.