Food Brochure "A Cookbook"

A Cookbook An assortment of six recipes

CONTENTS ChickenEnchiladas Picadillo Baked Salmon HoneyGarlicShrimp Chicken Soup Mac & Cheese

Key Lime Chicken Enchiladas 60 mins

Serves 6

INSTRUCTIONS

INGREDIENTS

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with

1 medium onion, chopped (1/2 cup)

cooking spray.

1 can (4.5 oz) chopped green chiles 2 1/2 cups shredded deli rotisserie chicken

2 In 10-inch nonstick skillet, cook onion, chiles and chicken over medi-

1 container (5.3 oz) Greek 100 protein Key

um-high heat

lime yogurt

about 3 minutes or until chicken is warm and onion is starting to turn

1/2 cup chopped fresh cilantro Juice of 1

translucent. Remove from heat; stir in yogurt, 1/4 cup of the cilantro, and

medium lime

the lime juice. Stir in 1/2 cup of the enchilada sauce.

1 can (10 oz) enchilada sauce (hot or medium)

3 Fill each tortilla with 1/4 cup chicken mixture. Roll up; place seam side

12 corn tortillas

down in baking dish. Spread remaining enchilada sauce over tortillas;

1/2 cup shredded reduced-fat Mexican

sprinkle with cheese.

cheese blend (2 oz)

4 Bake about 3 0 minutes or until cheese is melted and bubbly. Sprinkle remaining cilantro over enchiladas; serve warm.

Makes 6 Servings

Picadillo 45 mins

INSTRUCTIONS 1 Drizzle the oil into a large skillet and heat it over medium-high until the oil starts to shimmer.

2 Add the onions and jalapeĂąos and cook, stirring occasionally, about 3 to 4 minutes or until the vegetables start to soften. Move them to one side of the skillet.

3 Put the ground beef in the cleared area of the skillet and use a spatula to separate it into a few large chunks. Let it cook undisturbed for about 3 minutes.

4 Break the beef into smaller pieces and toss them around in the pan, combining the

meat with the vegetables. Reduce the heat to medium. Continue to cook for another 7 or 8 minutes, stirring occasionally, until the beef starts to brown but some pink remains.

5 Add the garlic and cook for an additional 2 minutes.

6 Add the remaining ingredients and decrease the heat to low; continue to cook for

another 10 to 12 minutes or until the tomatoes and onions begin to fall apart and combine with the other ingredients.

7 Optional: Fry the potatoes in the oil over medium-high heat in a large skillet, flipping occasionally until the potatoes turn evenly brown. Drain the potatoes on paper towels or brown paper, then fold them into the beef mixture.

Serves 6

INGREDIENTS 1 teaspoon vegetable oil 1/2 onion (white or purple, thinly sliced or chopped) 2 jalapeĂąo peppers (seeded and diced) 1 pound ground beef 4 to 5 cloves garlic (peeled and diced) 4 medium tomatoes (seeded and diced) 8 green olives (pitted and quartered) 2 tablespoon liquid from olive jar 1/4 cup raisins (softened by soaking in warm water for 20 minutes) 1 poblano chili or green bell pepper (seeded and chopped) 1 teaspoon ground cumin 1/4 teaspoon ground cloves 1 small cone piloncillo Salt and pepper to taste 2 potatoes (peeled and cubed)

Makes 6 Servings

Baked Salmon 20 mins

INSTRUCTIONS 1 Preheat the oven to 400 degrees F. Coat a rimmed sheet pan with cook-

Serves 4

INGREDIENTS

ing spray.

1 1/4 pounds salmon cut into 4 fillets

2 Arrange the salmon fillets on the sheet pan.

2 teaspoons brown sugar

3 In a small bowl, whisk together the butter, brown sugar, soy sauce,

3/4 teaspoon lemon zest

3 tablespoons butter melted

1 tablespoon soy sauce

lemon zest, parsley, thyme, salt, pepper and garlic.

2 teaspoons chopped fresh parsley plus

4 Spoon the butter sauce over the salmon fillets. Bake for 10-11 minutes

1 1/2 teaspoons fresh thyme leaves

more for garnish

or until fish is opaque and just cooked through.

1/4 teaspoon salt

5 Turn on the broiler. Broil for 3-4 minutes or until edges of salmon are

1/2 teaspoon minced garlic

browned.

6 Sprinkle with additional parsley, then serve.

1/4 teaspoon pepper

cooking spray

Makes 4 Servings

Honey Garlic Shrimp 20 mins

INSTRUCTIONS 1 Heat butter in a non stick pan or skillet over medium-high heat. Melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.

2 Add the honey, lemon juice, soy sauce and garlic; stir well to combine all of the fla-

vours together and cook for 30 seconds until the garlic is fragrant. Remove from heat.

3 Pour out just over half of the browned butter from the pan (liquid only), leaving 2 tablespoons of the honey butter mixture in the pan, and reserve the rest for later.

4 Add half of the shrimp to the honey/butter in the pan; sear for about 2 minutes each side, or until just cooked through and no longer opaque. Transfer to a plate; set aside.

5 Wipe pan over with paper towel and add 2 more tablespoons of the honey/butter

mixture to the pan. (You may need to add 1 teaspoon of olive oil or extra butter to the pan if your sauce has thickened too much.) Sear the remaining shrimp for 2 minutes each side, or until just cooked through and no longer opaque.

6 Add the cooked shrimp back into the pan, and pour in the remaining honey/butter sauce; stirring through the shrimp to evenly coat. Season with salt and pepper if desired and garnish with parsley.

7 Serve with steamed vegetables; over rice or with a salad

Serves 4

INGREDIENTS 4 tablespoons unsalted butter 4 tablespoons honey 1 tablespoon fresh squeezed lemon juice (or juice of half a lemon) 1 tablespoon low sodium soy sauce 3 cloves garlic , minced 21- ounces | 600-grams shrimp , peeled and deveined (tail on or off) Salt to season Lemon wedges (to serve) Fresh chopped parsley , to serve

Makes 4 Servings

Chicken Soup 40 mins

INSTRUCTIONS 1 Melt butter in a large pot or Dutch oven over medium heat. Add the onions,

carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.

2 Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around

Serves 6

INGREDIENTS 2 tablespoons butter, chicken fat or olive oil 1 large onion, chopped

the pan, for about 1 minute.

2 large carrots, chopped

3 Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust

2 stalks celery, chopped (optional)

the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.

4 Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.

5 If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.

6 Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook

Heaped tablespoon minced garlic (4 cloves) 2 bay leaves 3 sprigs fresh thyme or use 1/2 teaspoon dried thyme 1 pound skinless, boneless chicken thighs (4 or 5 thighs) 8 cups chicken stock or broth, low sodium or use homemade stock 5 ounces egg noodles (or pasta of choice)

until done, 6 to 10 minutes depending on the type of noodles used.

Salt and pepper, to taste

7 While the noodles cook, shred the chicken into strips or dice into cubes. Slide

1/4 cup fresh parsley, finely chopped

the chicken back into the pot and then taste the soup once more for seasoning.

Adjust with more salt and pepper, as needed. Stir in the parsley and serve.

Water or more stock, as needed

Makes 6 Servings

Mac & Cheese 55 mins

INSTRUCTIONS 1 Bring 4 quarts water to boil in a large pot.

2 Add pasta and 1 tablespoon salt and cook, often stirring, until tender (just past al

Serves 8

INGREDIENTS 1 pound macaroni, elbow shaped

dente) and drain pasta.

5 tablespoons unsalted butter

3 Melt 5 tablespoons butter in large pot over medium-high heat.

6 tablespoons all-purpose flour

4 Add flour, 1 teaspoon salt, cayenne (if using) and nutmeg.

1 teaspoon kosher salt

5 Cook, constantly whisking, until mixture becomes fragrant and deepens in color,

1/8 teaspoon cayenne pepper, (optional)

about 1-2 minutes.

1/8 teaspoon ground nutmeg

6 Gradually whisk in milk; bring mixture to a boil, whisking constantly.

5 cups milk

7 Reduce heat to medium and simmer, occasionally whisking, until thickened, about 7

8 ounces monterey jack cheese, shredded

minutes.

(2 cups)

8 Take the pot off the heat, slowly whisk in cheeses until completely melted.

8 ounces sharp cheddar cheese, shred-

Add pasta to sauce and cook over medium-low heat, constantly stirring, until mix ture is steaming and heated through, about 6 minutes.

9 Transfer to a broiler-safe baking dish and sprinkle with panko bread crumbs.

10 Broil in the oven until topping is golden brown, about 3 to 5 minutes. Keep a close eye to not burn it.

11 Allow casserole to cool for 5 minutes before serving.

ded (2 cups) 1/2 cup panko bread crumbs, or regular bread crumbs

Makes 8 Servings