BEEF ENTREES: Steak Divine: Thaw. Melt about 2 tablespoons of butter in a heavy skillet. Add steaks and cook approximately 3-4 minutes on each side of medium-rare. Remove steaks to serving plate and keep warm. Add into the pan drippings the sauce bag and cook for 2 minutes. To serve drizzle the sauce over the steaks. Jumping Jacks with Moonshine Sauce: Thaw. Sauce should be thawed and warmed to room temperature. Knead burger ingredients until well blended but not over mixed. Grill burgers to desired doneness, about 5-6 minutes per side for medium over medium heat. Serve burger on bun with generous amount of sauce and perhaps some lettuce and tomatoes, slices of red onion or maybe grilled Portobello mushrooms. Korean Marinated Flank Steak: Thaw. Preheat grill to medium-high heat. Grill steak on preheated grill to desired doneness, about 5-6 minutes per side for medium. Baste with marinade throughout cooking. Discard marinade. Slice very thin and serve with extra sauce. Serve with our garlic mashed potatoes and a garden salad. Texan Chipotle Barbecue Flank Steak: Thaw. Preheat grill to medium-high heat. Grill steak on preheated grill to desired doneness, about 5-6 minutes per side for medium. Baste with marinade throughout cooking. Discard marinade. Slice very thin and serve with extra sauce. Serve with our cheesy hash brown casserole and a garden salad. Grilled Flank Steak with Garlic-Parsley Sauce: Thaw. Season steak with salt and pepper. Grill steak over very hot fire until browned on both sides and slightly less done than you want, about 5 minute on each side. Place steak in baking dish and coat with parsley sauce. Cover dish with foil and let rest 5 minutes. Slice steak VERY thinly against the grain and serve with sacue remaining in baking dish. This is wonderful served with our garlic mashed potatoes and a garden salad! Flank Steak with Tequila Mustard Sauce: Thaw. In heavy skillet, melt butter removed from plastic wrap. Place marinated meat in pan and brown, turning once, about 5-6 minutes and done to your liking. Transfer to cutting board and cover with foil. In same pan, over low heat, warm the bagged sauce, whisking to pick up bits in the pan.Cut meat THINLY across the grain and spoon sauce overd before serving. This is wonderful served with our sweet potatoes and a garden salad! Mini Meatloaves with Dried Fruit and Mustard Glaze: Thaw. Place bag containing meatloaf mixture in a bowl and blend well—don’t over mix or meatloaf will be too dense. Form into 4 mini meatloaves. (See Anchors Away tips below). Preheat oven to 375ºF. Place mini meat loaves in baking dish. Bake meatloaves for 20 minutes. Remove from oven and brush generously with preserve mixture. Continue to bake until loaves are cooked through and thermometer inserted into center registers 160º F (about 8 minutes.) Anchors Away Tips: Instead of cooking in oven, press meat into the shape of a hamburger. Grill as you would a burger basting with the glaze from time to time until meat is done to your liking. Avoid turning too frequently as they may fall apart. Do not press down on burgers to squeeze out juices! Pan Seared Steak with Gorgonzola Butter: Thaw. Knead bag containing butter and cheese mixture to combine well. Set aside. Season steak with salt and pepper tyeh saute in a heavy pan with just a drizzle of olive oil. Cook till desired doneness. (We recommend medium rare). Place a spoonful of butter on top of steak and serve immediately. The butter will melt into the steak. Serve with our cheesy hashbrown casserole and a garden salad. Asian Beef Noodle Bowls: Thaw. Cook ramen noodles according to directions on package with seasoning packing included in noodle. Do not overcook. Drain liquid when tender and set noodles aside. In a large skillet or wok, add vegetable mixture and beef - pulled apart. Cook and stir over medium high heat until vegetables are tender and beef is cooked. Stir in cooked noodles and sauce mixture; cook and stir until noodles are heated thru. Serve hot noodle mixture in bowls topped with peanuts. It's a meal in itself but could be served with a garden salad with sesame ginger dressing. Tip: if you like it a little saucier, set aside 1/2 cup of water that the noodles were cooked in and add it into the sauce mixture. Sicilian Meat Roll: Thaw. Preheat oven to 375°F. Mix contents of ground beef bag thoroughly. Cover a baking sheet with a piece of aluminum foil. On the piece of foil shape the meat into a rectangle about 1/2 inch thick. Lay the slices of ham over the meat leaving a small margin around the edges. Sprinkle mozzarella on top. Starting from the short side, use the foil to help roll up the meat, jelly roll fashion, into a roll. With moistened fingertips, press and pat the ends of the meat shut and seal any cracks that develop. Fold sides of foil up to form a tray around the meat roll to catch the drippings. Do not cover top. This will make clean up super simple! Bake in preheated oven about 3-5 - 45 Minutes, or to 160ºF at center. Remove from oven and let stand a few minutes to firm up, then cut into thick slices and serve. This is great served with bowtie pasta and marinara sauce (kind of like a meatball) and a garden salad and crunchy garlic bread. Blue Cheese Burgers: Thaw. Preheat grill to medium heat. Pour out contents of thawed ground beef bag into bowl and blend well with clean hands. Avoid overworking the mixture as this will toughen the meat. Divide the meat into four equal portions. Split each portion in two. Flatten each patty, place blue cheese in the middle and top with the second patty. Pinch the edges tightly to seal. Season with salt and pepper. Grill burgers flipping after 2 minutes. Do not press down on the meat as this will only squeeze out the juices. Cook to desired doneness. Serve on rolls with favorite fixings (mine are sauteed mushrooms, onions and dijon mustard) and grilled herb potatoes. Feta Cheese Burgers: Thaw. Knead contents of ground beef bag until blended, but not over mixed. Sauce should be thawed and warmed to room temperature. Grill burgers to desired doneness, about 5-6 minutes per side for medium over medium heat. Serve burgers on buns with generous amount of sauce and perhaps some lettuce, tomato and slices of cucumber. Roasted Red Pepper, Cheese & Bacon Burgers: Thaw. Knead contents of ground beef bag until blended, but not over mixed. Sauce should be thawed and warmed to room temperature. Grill burgers to desired doneness about 5-6 minutes per side for medium over medium heat. Serve burgers on bun wtih generous amount of sauce and perhaps some lettuce & tomato. CHICKEN ENTREES: Lemon Chicken Picatta: Thaw. Cut each chicken tender into thirds. Place chicken pieces between two sheets of saran wrap or waxed paper and using a rolling pin or similar object pound to flatten pieces. Toss the chicken pieces in the bag with the flour and shake to coat. Heat a small amount of oil (preferably olive oil) in a sauté pan. Sauté floured chicken 2 minutes on each side just to adhere coating (chicken will be undone.) Add contents of Picatta sauce bag and simmer an additional 12-18 minutes on lowered heat, until sauce has thickened slightly. Serve with pasta or jasmine rice. Wasabi Crusted Chicken Breasts: Thaw. Place liquid egg and water in a shallow dish and beat with a fork. Place the Panko mixture on a plate. Dip breast in egg wash and then in Panko. Turn to coat both sides. Heat 2 tablespoons oil in heavy skillet over medium high heat. Saute breasts until golden and cooked through, about 4 minutes per side. Transfer to platter and cover to keep warm. Next, add sauce bag to skillet; bring to a boil, scraping up browned bits. Drizzle over chicken, sprinkle with sliced green onions and serve wtih oriental seasoned rice pilaf. Isle of Capri Chicken Pasta: Thaw. Start heating a pot of water to cook pasta. Meanwhile, heat 2 tablespoons of olive or other oil in a large skillet. Add peppers and cook for 2 minutes. Add chicken bag and cook chicken 4 minutes per side. When cooked through (160degrees in center) take off heat and cool slightly. Chop chicken into 1/2 inch pieces. Prepare pasta according to directions on package (use only 1/2 to 3/4 for family size entrée or 1/4 to 1/2 to serve two otherwise the pasta will overwhelm the sauce!) Toss the pesto and sun-dried tomatoes with the warm drained pasta. Serve pasta topped with chicken/ pepper mixture. Sprinkle with feta cheese and capers. Serve with crunchy bread sticks, a leafy green salad and a glass of fresh squeezed lemonade. Parmesan Chicken Tenderloins with Lemon Butter Sauce: Thaw. Preheat oven to Broil. Remove chicken from marinade and discard marinade. Place crumb mixture in a bowl mix well. Toss chicken pieces in crumbs coating well and lay out on a lightly oiled cookie sheet. Broil chicken until cooked through, turning frequently, about 8 minutes. Meanwhile, slowly warm butter and lemon juice in a heavy pan until the butter has melted. Stir to blend well. To serve drizzle lemon butter over chicken. Crusted Parmesan Chicken Breasts: Thaw. Preheat oven to 425°F. Pour the bag of egg mixture (yellowish) into a shallow bowl. Pour the bag with crumbs, cheese and seasoning onto a flat plate. One at a time, place the chicken breasts into the bag with the flour and shake well to coat the breasts. Dip the flour coated breasts into the egg mixture then transfer to the crumb plate and pat crumbs on botth sides of the chicken. In a large non-stick ovenproof frying pan over medium-high heat, heat about 3 tablespoons of olive or vegetable oil. Add chicken and cook 3 minutes until golden brown. Carefully flip chicken and then immediately transfer frying pan to oven to finish cooking. Note: If you do not have an oven proof fry pan, then brown both sides of the breasts before transferring to an oven proof dish to finish baking. Roast chicken in oven 7-10 minutes until a meat thermometer registers an internal temperature of 165°F (juices will run clear when cut with the tip of a knife.) Chicken Rolls with Cranberry Stuffing: Thaw. Prepare Chicken: Place chicken breasts between two pieces of waxed paper and flatten with a meat mallet or rolling pin. Alternatively you can butterfly them by slicing them horizontally almost all the way through. What you want to do is get them thin enough so you can roll them up jelly roll fashion. Next: Preheat oven to 350°F. From bag containing veggies and butter, remove one square of butter and set aside for later use. Over medium high heat sauté veggies in remaining butter for about 2 minutes. Remove from heat and add the bag containing cranberries. Measure out and set aside in a shallow bowl 2/3 cup of the dry bread crumb mix. Place the remaining dry bread crumb mix in the sauté pan with the veggies and cranberries and blend well. Divide cranberry stuffing mixture evenly among breasts placing it to one side of the breast. Roll up around the stuffing and tie with a string or secure with a toothpick. Melt reserved butter in same pan and let cook 2-3 minutes. Then dip each chicken roll, first in butter and then in remaining 2/3 cup crushed stuffing. Place chicken on baking pan lined with foil and sprayed with vegetable spray. Bake, uncovered, in 350°F. oven about 30 minutes or until fork can be inserted in chicken with ease. Slice each breast thinly and serve with twice baked potatoes and French cut green beans! Chicken Havana: Thaw. Preheat oven to 350ºF. Place chicken pieces in a 11x7 inch baking dish. Spoon the marinade over the chicken. Sprinkle with brown sugar. Bake 20 to 25 minutes, uncovered, or until a meat thermometer registers an internal temperature of 165ºF (juices will run clear when cut with the tip of a knife). Remove from oven. To serve, arrange chicken pieces on serving platter or individual serving plates. Strain marinade and place over chicken. Serve remaining pan juices in a sauce boat. Chicken Marsala: Thaw. Remove the butter from the bag of flour and melt it in a skillet on stove top being careful not to burn. Cut thawed chicken into medallion size pieces and place between two sheets of waxed paper. Flatten chicken by hitting with a rolling pin or similar object. Dip flattened chicken medallions in melted butter then dip in flour to coat well. Set aside. Begin cooking pasta according to instructions on package. Use only half the package if you are serving two. Add 1 tablespoon of vegetable or olive oil to the skillet with the butter and heat until sizzling. Add chicken. Cook over medium high heat until chicken is just browned turning once (6 to 8 minutes). Remove chicken and add mushrooms to pan sautéing them until they just begin to soften. Add wine to the pan with the mushrooms and stir to deglaze pan. (De-glazing means you are stirring up all the good stuff that is stuck to the bottom of the pan and blending with wine to make a sauce.) Add the chicken back in and continue cooking until chicken is no longer pink and sauce is slightly thickened (4 to 6 minutes). Serve over cooked pasta. Mile High Chicken Pot Pie: Do Not Thaw Puff Pastry Thaw pot pie filling over night. When ready to prepare dish, remove puff pastry from freezer and spread out on a cookie sheet. Let pastry thaw while preheating oven to 375º F. After the pastry has become slightly flexible, bake in hot oven for about 15-20 minutes or until the tops are very golden brown. While puffs are baking, heat pot pie filling on the stove top over medium heat or in the microwave, stirring frequently. The filing is thickened with corn starch which thickens only when it nears boiling point. To serve, scoop pot pie filling into bowl and place puff pastry on top. Sesame Chicken Fingers with Tangy Thai Dipping Sauce: Thaw. Preheat oven to 500ºF. Rinse chicken tenders in cold water and set aside. In a shallow dish place flour. In a second shallow dish place egg mixture. In a third shallow dish, place bread crumbs and sesame seed mixture. Dredge chicken strips in flour, coating all sides. Dip chicken in egg; then roll chicken strips in crumb mixture to coat well. In large, non-stick skillet over medium-high heat, warm 2 tablespoons olive or vegetable oil. Add half the chicken and sauté until golden brown on all sides, about 5 minutes. Transfer chicken to baking sheet. Heat a bit more oil in skillet and sauté remaining chicken strips, transferring to baking sheet when done. Bake chicken until firm and crispy, about 8 minutes. Arrange on platter and serve with dipping sauce.
Chicken in Paradise: Thaw. Place egg mixture in a shallow bowl. Place flour mixture in a separate shallow bowl. Place breasts first in egg mixture and then dredge to coat in flour mixture. Place 3 tablespoons of oil in a fry pan over medium-high temperature; add chicken and sauté about 10 minutes or until brown on all sides. (Chicken will not be fully cooked.) Place chicken in a large baking dish; pour Paradise Sauce over chicken. Bake at 350°F., turning after first 15 minutes. If you have any coconut at home you can sprinkle some on top at this point. Continue to bake about 15 minutes more or until fork can be inserted in chicken with ease. Serve over rice with sauce. Very good flavor and pretty presentation! Chicken Satay and Thai Peanut Sauce: Thaw. Soak bamboo skewers in water for at least an hour. Thread chicken strips onto soaked skewers and grill over direct medium heat for 2-5 minutes on each side. (Can also cook in over under broiler) Sauce: (See note below if preparing entrée for two). Place sauce mix in medium saucepan. Bring just to a simmer while stirring. Do not boil. Continue cooking approximately 5 minutes. Remove from heat. (If preparing entrée for two reduce cooking time to 2-3 minutes.) For a gourmet presentation, serve with jasmine rice that has been molded into a fancy shapes (A very small bowl brushed with oil makes a nice mold). Serve skewers on a plate beside the molded rice. Drench skewers with sauce and surrounded rice with sauce.
Secret Garden Herb Stuffed Chicken Breasts: Thaw. Heat oven to 375ºF. Place Ziploc bag with cream cheese in the microwave just long enough to soften but not melt the cream cheese (10-20 second). Blend well. Butterfly each chicken breast by cutting it horizontally 3/4 of the way thru and opening it up to make a pocket. Fill the pockets of each breasts with equal amounts of cream cheese mixture and fold top back over. Place the egg mixture in a shallow bowl. Place the flour on a plate. Place the panko crumb mixture on another plate. Drege the stuffed chicken breasts first in flour, then in egg, then in Panko crumbs. In a large skillet add 2-3 tablespoons of oil and saute the breasts until browned on each side. (They will not be cooked thru). Then place the browned breasts on a baking sheet and bake in the oven for about 25-30 minutes or until juices run clear when cut with a knife. To serve, slice into 1/2” slices and serve with our garlic red smashed potato spuds and some cooked veggies. Chili-Lime Chicken Kabobs: Thaw. Chicken will marinate while thawing in the bag. Preheat grill for the medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill Skewers for 10-15 minutes, or until chicken juices run clear. Pasta with Chicken, Sun-dried Tomatoes, Gorgonzola and Pine Nuts. Thaw. Cook pasta according to directions on the box (if preparing an entree for two use only 1/2 box). While pasta is cooking take the bag of sun-dried tomatoes and squeeze oil from the bag into a large skillet (do not add tomatoes, just oil). Heat over medium-heat and add chicken. Saute until cooked through, about 5-7 minutes per side. Remove chicken breasts to a plate and cool. When cool enough to handle, slice chicken breast into thin slices. Add to the same skillet the sun-dried tomatoes and the remaining ingredients (excluding pine nutes). Bring mixture to a boil and add chicken back in. Pour sauce over drained pasta and top with pine nuts. Chicken Breasts with Creole Mustard-Orange Sauce: Thaw. Sprinkle chicken on both sides with salt and pepper. Heat 3 tablespoons of oil in heavy skillet over medium high heat. Add chicken and saute until brown, about 6 minutes per side. Add contents of quart Ziploc bag (broth & juice) to skillet and simmer until chicken is cooked through, about 5 mintues. Transfer chicken to plate. Add contents of remaining bag (mustard, etc.) to skillet. Increase heat and boil until sauce thickens enough to coat spoon (about 7 minutes) whisk occassionally. Return chicken to skillet. Simmer until heated thru, about 1 mintues. Transfer chicken to plates, top with sauce and serve. Caribe Coconut Chicken with Honey Mustard Sauce: Thaw. Begin to heat some vegetable oil in a large heavy skillet. You will want the oil to be fairly deep so you can deep fat fry the chicken strips. To the bag of liquid egg, add 2 Tablespoons of water. Mix well and then place egg in a shallow dish. Shake the coconut bag to be sure it's mixed together well then place it on a separate shallow plate. Dip chicken breast strips in the egg wash and then place in the coconut mixture, coat well. Carefully place chicken in hot oil and cook until golden brown. You want them crunchy! Remove and place on paper towel. When frying chicken, do not crowd the chicken and watch the oil so it does not burn. Serve the coconut chicken with the honey mustard sauce. BBQ Chicken Breasts with Brown-Sugar Hickory Sauce: Thaw. Pour contents of sauce bag into sauce pan and bring to a boil, whisking to blend. Reduce heat to low; simmer 10 minutes. Spray grill rack with non stick spray. Sprinkle chicken with salt and pepper. Place chicken on grill, cook 8 minutes. Turn chicken over and continue grilling until cooked through, about 8 minutes longer.. Transfer 1/2 cup of barbecue sauce to a small dish. Brush one side of chicken with sauce from dish; turn and cook 2 more minutes. Brush chicken with more sauce; turn and grill 2 minutes more. Test chicken for doneness. Juice should run clear when you pierce breasts with a knife. Arrange chicken on platter. Serve with remaining sauce. Anchor's away tip: Sauce can be made at home before leaving port! Refrigerate. Artichoke and Feta Cheese Stuffed Chicken Breasts with a Lemon Dill Sauce: Thaw. Cut a pocket into the thick edge of each chicken breast. Divide the stuffing in half and stuff each chicken breast with stuffing. Melt butter in skillet over medium high heat. Add chicken and cook about 4 minutes on each side or until browned. Add sauce to skillet, bring to a boil and spoon over chicken. Cover and cook about 6 more minutes, turning chicken once. Chicken should reach 165 degrees in the middle. Serve chicken with our own confetti rice and vegetables and a fresh garden salad. This is a great dish for entertaining! Firecracker Chicken Quesadillas: Thaw. Oven: Preheat to 350 degrees. Unwrap desired number of quesadillas and place on foil lined baking tray sprayed with cooking spray. Bake for 15 minutes or until heated through. They will be crispy! If softer quesadillas are desired, sprinkle tortillas lightly with a few drops of water and bake covered with foil. Stovetop: Preheat skillet (preferably non-stick) over medium heat. Melt one teaspoon butter in skillet. Add as many quesadillas as will comfortably fit in skillet. Cook 3 minutes until golden on each side. Cheese should be melted. Watch carefully and adjust heat if necessary. You may have to cook in batches. Serve with sour cream, a crispy green salad and some fresh fruit. Chicken and Artichoke Tri-Colored Antipasta Salad: Ready to serve! We recommend some crusty bread and Italian wine! Leftovers make great side dishes! Amazing Chicken Francese: Thaw. "Francese" means in the way of the French and refers to the egg batter that coats the chicken. Cut chicken into thirds. Place chicken pieces between 2 sheets of plastic wrap or waxed paper and using a rolling pin or similar object pound to flatten pieces. Spread the flour on a plate. Pour the eggs into a shallow dish and add 2 Tablespoons of water to thin the egg slightly. Heat oil over medium-high heat in a large skillet. Dredge both sides of the chicken in the seasoned flour, then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is hot, add the breasts and fry for two minutes on each side until golden, turning once. Remove the breasts to a large platter and cover to keep warm. Slice the lemon into thin slices (rind and all). It may seem a bit mushy from freezing but that's OK, this actually helps release it's juices. Place the lemon slices into the hot skillet and cook for 1-2 minutes, until fragrant. Next , remove the pat of butter from the sauce bag and place the butter on the plate of remaining flour. Set aside. Add the broth from the sauce bag to the skillet. Simmer for 5-7 minutes to reduce the sauce slighly. Meanwhile, roll the pat of butter in the flour mixture squishing it a bit to incorporate some of the flour. Add the butter to the skillet and stir to incorporate it. The flour will thicken the sauce. Once the butter is melted, add the chicken back to the pan and warm through until sauce is slightly thickened. Serve with rice or angel hair pasta and a spinach salad. Anchors Away Tip: Prepare the rice or pasta before leaving shore! Grilled Chicken Breasts with Blueberry Chutney Sauce: Thaw. Preheat grill. Place chicken breasts over medium-high heat. Cook 6 minutes on each side or until the juices run clear when pierced with a knife. Chicken should reach 165 degrees in the thickest part. Discard the marinade. For Sauce: Place chutney sauce in a small sauce pan and simmer stirring often for about 10 minutes or until mixture thickens and blueberries become soft. To serve, spoon 2 Tablespoons of chutney sauce over each chicken breast. This is great served with one of our gourmet rice blends and some roasted veggies. Chicken Breasts with Garlic Herbed Goat Cheese: Thaw. Cut a pocket into the thick edge of each chicken breast. Divide the stuffing in half and stuff each chicken breast with stuffing. Put a little oil in your skillet over medium high heat. Add chicken and cook about 4 minutes on each side or until browned. Add sauce to skillet, bring to a boil and spoon over chicken. Cover and cook about 6 more minutes, turning chicken once. Chicken should reach 165 degrees. Sprinkle chicken with sesame seeds and serve chicken with sauce. We recommend serving this with one of our delicious rice blends and a garden salad! Chicken, Sun-dried Tomatoes, Gorgonzola and Gourmet Rice Blend: Thaw. Cook rice blend according to directions on label. While rice is cooking, take bag of sun-dried tomatoes and squeeze oil from bag into a large skillet (do not add tomatoes, just oil). You may need to add a bit of olive oil as well. Heat oil over medium-high heat and add chicken. Saute` until cooked through, about 5-7 minutes per side. Remove chicken to a plate and cool. When cool enough to handle, slice chicken into thin slices. Add to the same skillet the sun-dried tomatoes and the remaining ingredients. Bring mixture to a boil and add chicken back in. Serve with cooked rice. Anchors Away tip: 1.Cut chicken into smaller pieces before cooking to shorten cooking time. 2. Cook rice before leaving shore. Drain and place in a Ziploc bag. Refrigerate. After preparing the chicken and sauce asdirected above, pour it off onto a platter. Pour about 1/3 cup bottle water into pan and reheat stirring to deglaze the pan. (This makes clean up super easy!) When water is hot, toss cold rice into it and stir it around until rice is heated though. Serve! EGG & CHEESE ENTREES: Build Your Own Quiche: Thaw quiche mix in refrigerator over night. Leave pie crust in freezer until ready to use. Pour filling into frozen pie shell. Bake at 350ºF for 45-55 minutes or until knife inserted in middle comes out clean. Watch quiche during last 10-15 minutes. If it begins to brown too much on top, cover with aluminum foil. Basil Pesto Three Cheese Puff Pastry Florentine topped with Tomato Vodka Cream Sauce: Bake in oven pre-heated to 375 degrees for 25 - 35 minutes or until puff pastry is puffed and very golden brown. When nearly done, warm Vodka cream sauce in Microwave until just warm. Just before serving, pour 1/4 cup of cream sauce over each pastry. Suggested side: Serve with side salad and your favorite Italian wine. Baked Blueberry Pecan French Toast for 2: Thaw. Layer Bread slices in a greased 8x8 inch baking dish. Pour egg mixture over bread. Sprinkle with pecans and blueberries. Heat butter in a small pan or microwave until melted and drizzle over bread mixture. Bake at 350 degrees for 35-40 minutes until golden. Serve warm as is, with a drizzle of syrup or with a scoop of vanilla gelato. This makes a very nice brunch dish when served with our homeade quiche!
PORK ENTREES: Honey Mustard Pork Chops: Thaw. Preheat broiler to high or grill to medium high heat. Grill chops 5-7 minutes per side or until done and internal temperature reaches 165 degrees. Shake sauce to combine and pour over cooked meat. Pork Tenderloin with Spicy Guava Glaze: Thaw. Rub pork loin with rub mixture and grill on medium high heat for 20-25 minutes or roast in oven at 425ºF. for 20-30 min. or until internal temperature of pork reaches 160º F. While pork is grilling, place glaze mixture in small saucepan over medium heat. Bring mixture to a boil, cook 4 minutes or until guava paste has dissolved, stirring constantly. Remove from heat. To serve brush guava glaze over the cooked pork and let stand 10 minutes before slicing into thin slices against the grain. Serve with black beans and rice for a Caribbean dinner. Pork Tenderloin Medallions with Sticky Mango Glaze: Thaw. Sticky Mango Glaze: Heat an oiled sauce pan to medium heat and add mango glaze. Cook until slightly thickened. Tenderloin Medallions: Stovetop Method- Slice raw pork tenderloin into medallions about 1/2” thick. Season pork with salt and pepper and place into another oiled sauté pan. Cook the medallions 5-7 minutes per side and serve with sauce. Grill Method- Season the whole pork tenderloin with salt and pepper and grill on medium high heat until internal temperature reaches 165ºF. Remove and let rest 5 minutes then slice into thin medallions . Serve with sauce! Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce: Thaw. Soak wooden skewers in bowl of water until ready to use (at least 15 minutes). Place a slice of bacon on a cutting board. Lay a strip of pork on top and roll up into a spiral and secure with a skewer. Reserve one half of the Carolina Mustard Sauce in a small bowl. Brush some of the remaining sauce generously over pork. Grill pinwheels on the rack of an uncovered grill directly over medium-high heat until pork is slightly pink in center, 6 to 8 minues on each side. When you turn the pork over to the second side, brush generiously with the carolina sauce and sprinkle with pecans. Heat the reserved Carolina Mustard Sauce in microwave for a few seconds and serve after drizzling the reserved sauce over pinwheels. Serve with a garden salad and baked beans. Pork Loin Chops with Cherry Wine Sauce: Thaw. Heat a small amount of oil (preferably olive oil) in a skillet. Sprinkle pork chops with salt and pepper. Cook pork chops until done, about 10 minutes, turning once. Transfer to plate. Add shallots mixture to skillet and boil until syrupy, about 8-10 minutes. Spoon over pork shops and serve. Pean-Crusted Pork Medallions with Red Onion Marmalade: Marmalade: Thaw. Drain excess liquid from bag of red onions ( they give off moisture when they thaw). Pour contents of bag into skillet and cook 6 minutes or until onion is tender and lightly browned, stirring frequently. Stir in contents of other liquid bag and bring to a boil. Cook 3 minutes and remove from heat. Pork: Slice pork tenderloins into medallions that are each about 1/2" thick. Empty bag of flour on a plate. Place bag of flour pecan mixture on a separate plate. Place the liquid egg and water in a small bowl and mix well. Dredge pork medallions first in plain flour, then in egg, finally in pecan flour. Heat large saute pan over medium to medium low- heat and add olive oil and butter. When the butter foams, place pork in skillet. Cook 5-7 minutes, or until pork is no longer pink in the center. Serve with marmalade. Serve with side salad and red skin garlic mashed potatoes ( a Prepped & Ready "Souper Side") Idaho Pork Tenderloin stuffed with Feta & Blue cheese and Bacon Glazed with Apple Pecan Glaze: Thaw. Open package of tenderloin and lay out on a cutting board. Make a pocket by slicing lengthwise down the middle and folding open. Be careful not to cut all the way through. place the cheese and bacon down the middle. Fold the ends of the tenderloin in and tie the tenderloin tightly in several places. Heat skillet with a small amount of olive oil until very hot. Sear tenderloin on all sides (1-2 minutes). Transfer to 375 degree oven and bake until internal temperature of meat reaches 145 degrees (45-60 minutes) While baking, warm apple pecan glaze in a sauce pan stirring constantly until thickened. When tenderloin is almost done, pour half of glaze over it to baste. After fully cooked, pour rest of glaze on top and serve. (Can also cook on grill at medium high heat!) Suggested side: Serve garlic mashed potatoes and a salad. San Francisco Chops: Thaw. Spray large skillet with cooking spray and heat over medium-high heat heat. Brown pork chops and garlic until chops are brown on both sides. Gently massage sauce bag to combine ingredients. Pour sauce over chops. Cover tightly and simmer over low heat about 20 - 25 minutes, until sauce is slightly thickened and pork chops are done. The internal temperature of the chops should reach 165 degrees. Serve over rice or cooked rice noodles. Asian Grilled Pork Tenderloin: Thaw. Preheat grill. Remove meat from marinade and drain (reserving marinade). Grill about 6 inches from heat for about 20 minutes turning and basting often to layer on a thick coating of marinade. Pork should reach an internal temperature of 160 degrees F. Let rest 5 minutes before slicing very thin. Serve with stir-fried rice and vegetables. Peach Glazed Pork Chops: Thaw. Simmer peach sauce in small saucepan over medium high heat until slightly reduced. Remove 1/8 cup for glazing pork chops. Grill pork chops over medium high heat about 6 minutes per side, until internal temperature reaches 155 degrees. Brush with reserve glaze that was set aside, then 1 minute more on the heat. Remove pork chops from grill and let rest 5 minutes before topping with the remaining peach sauce. We recommend serving this with our garlicky mashed potatoes and a garden salad.
SEA FOOD ENTREES: Pine Island Shrimp: Thaw. Cook Rice: Place 1 1/3 cup of water in a sauce pan with the rice (use 2 cups of water if doing a family size entrée). Stir once and bring to a boil. Then turn down to low and cover with lid and cook on low for about 20 minutes or until the rice is tender. Try not to peak until near the end. Shrimp: Melt the butter in a heavy sauce pan and sauté the mushrooms, onion and garlic for 2-3 minutes. Stir in the flour. Add the shrimp with wine and broth and stir while cooking until shrimp is done (pink) and sauce is thickened. Lower the heat and add the sour cream. Do not boil. Serve over rice. Blackened Shrimp and Scallops with a Basil White Wine Cream Sauce over Angle Hair Pasta: Thaw. Pasta: Cook pasta according to direction on bag. Seafood: Drain Shrimp and Scallop pieces and toss in blackening seasoning. Place small amount of olive oil and butter in frying pan. Over medium heat, cook shrimp and scallops for only a minute or two until done. (Shrimp will curl up and scallops will feel firm when done.) Sauce: Place sauce in a medium size sauce pan and heat on medium just until it comes to a boil. Stir frequently to prevent scorching. Sauce will thicken as it cools. Toss with seafood and serve over pasta.
Best Ever Crab Casserole: Thaw. Pat thawed crab mixture into a appropriate size baking dish so that crab meat ends up being about 3/4” - 1” deep. We recommend you lightly spray or oil the baking dish first. Preheat oven to 350ºF. Bake for 30-35 minutes. It’s nice to use a pretty baking dish, especially if you will be serving from it. This casserole also makes a nice hot spread for holiday entertaining.
Mediterranean Pasta with Shrimp, Sun-dried Tomatoes, Basil Pesto and Feta Cheese: Thaw. Start heating a pot of water to cook pasta. Meanwhile, heat 2 tablespoons of olive or other oil in a large skillet. Add peppers and cook for 2 minutes. Add shrimp bag and cook until shrimp are pink. Prepare pasta according to directions on package (use a full package for 4 people or half a package for two people). Toss the pesto and sun-dried tomatoes with the warm drained pasta. Serve pasta topped with shrimp mixture. Sprinkle with feta cheese and capers. Serve with crunchy bread sticks, a leafy green salad and a glass of fresh squeezed lemonade.
Klondike Pecan Alaskan Salmon Bake: Thaw. Preheat oven to 400ºF. Put contents of sauce bag into microwaveable bowl and microwave just long enough to melt butter (less than 10 seconds). Stir to combine the ingredients in the bowl and set aside. Shake the bag containing pecans, crumbs and parsley well to combine. Brush the salmon with the mustard-honey sauce mixture. Pat pecan/bread crumbs onto top surface of salmon. Bake for 10 minutes per inch of thickness until salmon flakes easily with a fork. Panko Shrimpcakes with Chile-Lime Sauce: Thaw. To a bowl, add a scant 2/3 cup of panko if making an entrée for two. If making an entrée for 4 use 1 1/4 cups of the panko. Set the rest of the panko aside for later use. To the bowl of panko, add the ingredients in the shrimp bag and combine with the panko thoroughly. Let rest 5 minutes. Form mixture into 6 balls if making an entrée for two or twelve balls if making an entrée for 4. Roll balls in remaining panko and then flatten into cakes; transfer to waxed paper lined baking sheet. Refrigerate 10 minutes. Can be made up to 4 hours ahead. Heat two tablespoons vegetable oil in heavy skillet over medium high heat. Working in batches, fry shrimp cakes until cooked through and golden brown on each side, adding more oil to the pan as needed. (About 6 minutes.) Chile-Lime Sauce: Place the contents of the wine/juice bag into a small sauce pan and bring to a boil over high heat until reduced by half, about 1-3 minutes. Add the cream sauce bag and stir until butter is melted and blended in. Serve shrimp cakes with Chile-Lime sauce. Serve with a rice pilaf and a salad. Drizzle extra Chile-Lime sauce over rice. Sesame Crusted Grilled Salmon with Soy-Curry Glaze: Thaw. Glaze: Place the contents of the sauce bag in a small saucepan and place on medium-high heat. When it starts to boil, reduce to simmer and cook, stirring occassionally, until thickened, 6-8 minutes. Remove from heat. Salmon: Lightly coat salmon with oil and season with salt and pepper. When grill is hot (you can't keep your hand 5 inches above the grates for more than 1 to 2 seconds) and add the salmon fillets. Grill until you see that it has cooked 1/2 of the way up the side of the fish, 3 -5 minutes. Turn fillets, brush generously with the glaze, and grill 3-5 mintues more, until soft pink. Sprinkle on sesame seeds until coated, garnish with lime and serve with rice or oriental noodles. (Anchors Away tips: Prepare soy-curry glaze before you leave shore and reheat when ready to use.) Tilapia Parmigiano: Thaw. Preheat oven to 350°F. Place fillets in a lightly greased baking dish. Knead the topping mixture in the bag to blend well. Spread topping mixture on top of fillets and bake for 15-20 minutes or until just cooked through. Drain off excess juices before serving if you plan to serve it in the pan or transfer to a serving platter. Wasabi Ginger Salmon: Thaw. Preheat oven to 400°F. Put contents of sauce bag into microwavealbe blowl and microwave just long enought toheat through (less than 10 seconds). Stir to combine the ingredients in the bowl and set aside. Shake the bag containing pecans, crumbs and parsley well to combine. Brush the salmon with the wasabi-ginger sauce mixture. Bake for 5 minutes and then turn salmon and baste with wasabi-ginger mixture once again. Pat pecan/bread crumbs onto top surface of salmon. If you still have some sauce remaining drizzle it over the crumbs. Return to oven and bake for about another 5 minutes or until salmon flakes easily with fork. If the crumbs start to brown too much before salmon is cooked thru, lower the temperature a bit or cover with foil. Jazz City Shrimp: Thaw. Rice: Place 1 1/3 cups of water in a sauce pan with rice. (2 cups of water for 4 servings) Stir once and bring to a boil. Then turn down to low and cover with lid and cook on low for about 20 minutes or until rice is tender. Try not to peak until near the end! Shrimp: In a large frying pan, slowly melt butter while stirring in spices as butter melts. Once butter has melted saute for 30 seconds. Add wine sauce bag and bring to a boil. Boil until liquid is reduced to about 1/2 cup. Add shrimp and cook, stirring frequently until shrimp are opaque, about 3-4 minutes. Do not over cook. Serve immediately over rice. Salmon with Citrus-Balsamic Vinaigrette: Thaw. Preheat oven to 425°F. Shake contents of vinaigrette bag to combine well. Place salmon steaks in a foil lined pan and spoon one teaspooon of vinaigrette over the fish. Bake in a preheated oven for 12-14 minutes or until salmon flakes easily. Meanwhile, place the remaining vinaigrette in a samll sauce pan and warm while stirring constantly until slightly thickened. Serve salmon with vinaigrette spooned over top. Asian Shrimp Noodle Bowls: Thaw. Cook Ramen noodles according to directions on package. Do not over cook. Drain liquid when tender and set noodles aside. In a large skillet or wok, add srhimp-vegetable mixture. Cook and stir over medium-high heat until shrimp is pink and vegetables are tender. Stir in cooked noodles and sauce mixture; cook and stir until noddles are heated thru. Serve hot noodle mixture in bowls topped with peanuts. Serve with a garden salad with sesame ginger dressing! Mediterranean Pimento Tilapia: Thaw. In a preheated skillet, empty bag with olive oil, onion and garlic, cook until tender 1-3 minutes. Add bag with remaining ingredients and bring to a boil. Gently place the fish fillets in the pan and scoop some of the sauce over the fish. Return to boiling. Reduce heat and cover. Simmer for 6-8 minutes or until fish flakes easily when tested with a fork. With a wide spatula, lift fish from skillet to a serving dish. Spoon sauce over fish and sprinkle with feta cheese. Serve with rice and/or crusty bread. I recommend rice because you can a lot of topping and sauce to put on top. A very heart healthy entree! Greek Lemony Salmon: Thaw. Preheat oven to 400 degrees. Place salmon on a baking sheet with aluminum foil. (Edges up like a boat!) Pour white wine mixture over salmon steaks. Place peppers and onions on each salmon steak. Bake 10-15 minutes or until salmon flakes easily with a fork. Sprinkle with feta cheese before serving. We recommend you serve this with couscous and roasted vegetables or with a fresh Greek salad. Salmon with Horseradish Tarragon Sauce: Thaw. Preheat oven to 400 degrees. Place salmon on baking sheet on aluminum foil with edges up (like a boat). Spread mixture over top and bottom of salmon steaks. Place butter on top of each piece of fish. Bake 10-15 minutes for each inch of thickness until fish flakes easily. We recommend you serve this with our wonderful rice blends and a fresh garden salad! Salmon with Creamy Dill Sauce: Thaw. Preheat oven to 425 degrees. Pour dill sauce in a small bowl to combine well. Place salmon steaks in foil lined pan and spoon one teaspoon of dill sauce over the fish. Bake in preheated oven for 10-12 minutes or until fish flakes easily. Meanwhile, place the remaining dill sauce in microwave and heat until just warm. Serve salmon with dill sauce poured over the top. Serve with a side salad and Prepped and Ready's confetti rice.
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