Recipes

Other Recipes:

Click here for all the recipes carried by your food counselor.

Root Beer Pork Chops
Ingredients:
2 tablespoons canola oil
4 boneless pork chops
3 cans (or bottles) root beer, 12 oz. each
Salt and pepper, to taste
1 cup beef stock
2 tablespoons brown sugar
½ teaspoon chipotle chili pepper
2 teaspoons Worcestershire sauce
Instructions:
Place the pork chops in a dish and pour in 2 cans of the root beer. Place in the refrigerator to marinate for 2 hours. Remove the pork chops from the root beer and season to taste with the salt and pepper.
In a large skillet combine the remaining can of root beer with the beef stock, brown sugar, chipotle pepper and Worcestershire sauce. Simmer over medium heat until it reduces by 75%. Set aside.
Heat a large skillet over medium high heat for one minute. Add the oil and swirl to coat. Add the seasoned pork chops and cook for 3 minutes per side. Reduce the heat to medium low and continue to cook until just done. Serve with the root beer reduction sauce.

French Cut Australian Rack of Lamb
Ingredients:
1 French cut rack of lamb
2 tbsp. dry thyme
½ tbsp. kosher salt
½ tbsp. fresh cracked black pepper
1 tbsp. fresh lemon zest
3 tbsp. olive oil
For the Sauce:
1 cup dry red wine (such as merlot)
2 tbsp. butter
Salt and pepper, to taste
Instructions:
Combine the thyme, salt, pepper and lemon zest. Rub all sides of the rack of lamb and set aside for 30 minutes.
Heat a large stock pot over medium high for two minutes. Add the oil and sear the lamb rack on all sides. Remove and place on a sheet pan. Place the lamb in a pre heated 400 degree oven for 20 minutes. Remove the lamb rack from the oven and set aside to rest.
Remove all but 1 tablespoon of the drippings from the stock pot. Add the wine and return to medium high heat. Simmer the wine until reduced by 75%. Whisk in the butter, and salt and pepper to taste. Serve immediately with the lamb.

Standing Rib Roast with Savory Au Jus
Ingredients:
3-4 lb. rib roast
2 tbs. fresh rosemary, chopped fine
2 tbs. prepared horseradish, drained well
¼ cup olive oil
½ tbs. fresh cracked black peppercorn
½ tbs. kosher salt
Instructions:
Preheat oven to 500 degrees.
Take the roast out of the refrigerator one hour before cooking. Rinse and pat dry with a paper towel.
Mix the rosemary, horseradish, olive oil, peppercorn and salt in a bowl.
Place the roast in a baking pan with the fat side up (bones facing down). Rub the rosemary/horseradish paste over the roast and place into the oven.
After 10 minutes, lower the over temperature to 200 degrees. Cook roast at this temp for 20 minutes per pound (for medium-rare).
Au Jus
Ingredients:
1 can (10 oz.) beef broth
1 Shallot, chopped
1 tbs. olive oil
Instructions:
Add oil to a preheated saucepan.
Add the chopped shallot and saute for one minute.
Add the beef broth and simmer for three minutes. Strain and enjoy with your roast.

White Bean Turkey Chili
Ingredients:
1 ½ lbs ground turkey
1 large onion cut in large dice
1 green bell pepper cut in large dice
2 cloves garlic, finely minced
¼ cup canola oil
1 32oz. container chicken stock, reserve about 1/4 cup for puree step below
2 14½ ounce cans cannellini or great northern beans, divided, drained and rinsed
1 cup shredded cheddar cheese, plus additional for garnish
1 can tomatoes
1 can diced green chili's (can use hot, medium or mild)
3 tablespoons chili powder
2 tablespoons ground cumin
½ teaspoon ground cinnamon
Salt and pepper to taste
Instructions:
Heat a stock pot on medium high heat for one minute. Add the canola oil and ground turkey. Break up with a wooden spoon until nicely browned. Add onions, bell pepper, and canned chili's, then toss to coat. Turn the heat to high and continue to cook until veggies begin to caramelize (about 5 minutes).
Add chicken stock, one can of beans, and the can of fire roasted tomatoes. Stir to combine. Reduce heat to medium and cover to simmer while you make the puree mixture in step #3.
In a food processor (or blender) add the other can of beans, cheddar cheese, and reserved ¼ cup chicken stock. Process mixture until smooth. Add the pureed bean mixture to the pot and stir to incorporate. Add the last four ingredients. Remove from heat and let stand for 5 minutes to thicken.
Tangy Pork Ribs
Ingredients:
4 to 5 lbs country ribs
1 cup ketchup
2 to 3 drops hot sauce
1/4 cup vinegar
1/4 cup brown sugar
1/2 tsp. salt
1 tsp. celery seeds
1 sm onion finely chopped
Instructions:
Heat oven to 400. Place ribs in a shallow baking pan and brown in oven for 15 min. turn and brown other side for 10-15 min. Drain fat. Place ribs in crock pot. In a small bowl combine ingredients. Pour mixture over ribs, evenly coating both sides. Cover and cook on low fo 6hrs.
For tangy gravy:
Mix 2 tblsps. of flour in a glass with 4 oz water. Stir. Combine in saucepan with rib drippings. Cook on medium heat, stirring occasionally, until desired thickness.
Serves 4-6

Hearty Shrimp Stew
Ingredients:
2 tablespoons canola oil
¼ cup each of onion, celery and carrots (chopped small)
2 - 8oz. bottles clam juice
1 - 28oz. can fire roasted diced tomatoes (un-drained)
2 packets Cajun's Choice® (or similar) Cajun shrimp seasoning
2 pounds large shrimp, peeled and de-veined
Instructions:
Heat a large stock pot over med-high heat for one minute. Add the oil and vegetables and sauté for three minutes. Add the clam juice, canned tomatoes and Cajun shrimp seasoning and stir to combine.
Place lid on pot and reduce the heat to med-low. Simmer for 10 minutes.
Remove the lid and add the raw shrimp. Simmer for 4 minutes stirring often. Serve immediately with crusty bread and your favorite sauvignon blanc wine.

Lemon Lime Chicken with Mango Salsa
Ingredients:
2 Country Pride Lemon Pepper Chicken breasts, thawed
½ lime, zest and juice combined
1 tablespoon honey
1 tablespoon white wine (such as Sauvignon Blanc)
Instructions:
2 Service Foods Lemon Chicken breasts, thawed
½ lime, zest and juice combined
1 tablespoon honey
1 tablespoon white wine (such as Sauvignon Blanc)
Mango Salsa
Ingredients:
1 cup jarred mango segments, diced medium
1 naval orange, peeled and diced medium
½ lime, juice only
1 tablespoon fresh cilantro, chopped fine
Instructions:
Combine all ingredients and refrigerate for at least one hour

Baked Salmon with Red Onion Marmalade
Ingredients:
4 salmon filets
3 red onions, sliced
2 cups red wine
2 oz sugar
1 cup cream
1/4 stick butter
Instructions:
Melt the butter in saucepan. Add the onions and cook for 10 minutes. Add one cup of the red wine and the sugar. Allow to cook until almost all wine is evaporated. Set aside. Rinse off the salmon and place in a baking dish. Add the remaining red wine and cream.
Bake in a 475 degree oven for 7 minutes. Remove salmon from oven and keep warm. Add remaining liquid from salmon to onions and return to heat until syrup consistency. Arrange salmon on plates and top with onion marmalade.

Chicken with Tropical BBQ Sauce
Ingredients:
¼ Cup molasses
¼ Teaspoon hot sauce
2 Tablespoons cider vinegar
2 Tablespoon orange juice
2 Tablespoons Worchester sauce
2 Teaspoons Dijon mustard
4 Boneless chicken breast
Instructions:
Combine first 6 ingredients in a bowl and mix well.
Dip the chicken breast into the mixture and place in crock pot. Pour the remaining sauce over the chicken.
Cover and cook on low for 7-9 hours (or on high for 3-5 hours).

Pork Tenderloin With Cranberry Sausage Stuffing
Ingredients:
2 pork tenderloins, thawed
2 tablespoons olive oil, separated
1 pound pork sausage, removed from casing
2 tablespoons shallots, diced fine
2 tablespoons dried cranberries
1 cup beef broth
6 slices white bread
Directions:
Insert a long thin knife into each end of the pork tenderloin to make a cavity all the way through. Do not cut through the sides.
Heat a large skillet over medium high heat for one minute. Add the oil and sausage and sauté until browned.
Add the shallot and cranberries and sauté for one minute.
Transfer the hot ingredients to a 16X9 inch baking pan and add the beef broth. Place the bread into the pan and press them down into the beef broth / sausage mixture. Place uncovered into a 350 degree over for 20 minutes.
Let the stuffing cool for 10 minutes before placing into a food processor. Pulse the chopping blade until sloth (about 3 one second pulses).
Place the stuffing into a large zip lock bag and cut one of the corners off. "Pipe" the stuffing into the pork tenderloin until completely filled.
Bake the pork tenderloins on a sheet pan for 40 minutes at 400 degrees. Let them rest for 20 minutes before slicing.

German Pork Chops
Ingredients:
4 Service Foods bone-in pork chops
3 Eggs, beaten
Flour for dredging
Italian-flavored bread crumbs
3 Tablespoons of canola oil
1 Teaspoon of salt
Directions:
Rinse the pork chops and pat dry with a paper towel. Dredge the pork chops in the egg mixture - then flour - then back in the egg mixture, and finally in the bread crumbs.
Cook in the Canola oil on LOW heat until golden brown on both sides.
Place the chops on a broiler pan with the bottom filled with water. Cover tightly with foil and bake at 300 degrees for one hour. Season with salt before serving.

Gorgonzola Burger With Grilled Vidalia Onion
Per Burger:
¼ pound ground beef
1 tablespoon crumbled gorgonzola cheese
1 teaspoon Worcestershire sauce
1 teaspoon fresh chopped rosemary
Directions:
Combine all of the ingredients in a large bowl except for the cheese. Roll the ground beef into a ball and insert your thumb to make an indentation half way through. Place the cheese in the hole and form the beef around the cheese. Flatten to a burger.
Place on pre-heated grill over medium heat. Grill until well done. Serve on toasted bun with your favorite fixings.
Per Vidalia Onion:
1 Vidalia onion
1 tablespoon butter
Worcestershire sauce
1 beef bullion cube
½ teaspoon dry mint leaf
2 square sheets aluminum foil
Directions:
Core out the middle of the onion and remove skin. The hole should be 1½ inches wide and should not go all of the way through.
Place the butter in the bottom of the hole. Add the bouillon cube and fill up the hole with the Worcestershire sauce. Sprinkle the top with the mint leaf and wrap in the foil. Be careful to keep the onions in the upright position.
Place on hot grill over medium high heat. Cook for 45 minutes to one hour before grilling your meat. Remove from foil and enjoy!