Chicken Strip Fritter Parmesan

Zaycon Foods- Chicken frittersSince our first ZayconLive event, where we introduced you to our breaded chicken fritters, we have had many of our customers asking about a particular recipe Matt had made during the live event. It’s a simple recipe that has a lot of flavor.

Boneless Skinless Breaded Chicken Breast Strip Fritters
A bottle of your favorite s’getti sauce
Shredded mozzeralla cheese
Shredded parmesan cheese
Garlic powder
Onion powder
Salt & Pepper
Pasta or Hoagie rolls

Preheat oven to 400.
Put sauce in bottom of 9×13 baking dish, put Chicken Strip Fritters on sauce
Liberally dust all of it with both onion powder, garlic powder, salt & pepper
Put Mozeralla cheese on strips, then parm on top.
Bake in oven until hot, melty, browned & perfect, about 20-25 minutes.

Serve over pasta or you can spread hoagie rolls with your favorite garlic butter/spread and toast for an amazing saurinch.

See! Such an easy meal that can be done within 30 minutes. Perfect for those weeknights when there is a lot going on. I’ve made this myself a few times and my kids love it!_MG_1997

Even though the fritters are not on our website currently, you will find a few new products, like our steaks and roasts. Chicken breast sales will be open soon, really soon!

Steak pan sauce, as seen on Zayconlive

So if you caught our live webcast yesterday, you got to experience the Matt H. and Matt K. duo. I wish you could have had the opportunity to smell the kitchen while the steaks were cooking and when that roast came out of the oven. We didn’t wait long after the cameras stopped rolling to take a sample.

IMG_7020I asked Matt to be sure to get me the recipe for the pan sauce he poured over the steaks. It is a pretty simple recipe with a lot of flavor. So here it is. Take it away, Matt!IMG_7018

After you have finished with the steak (or chicken or pork or what have you), to the hot pan, add a tablespoon or so of finely minced shallot. If the pan appears dry, add a small drizzle of olive oil to assist with cooking the shallots.

Zaycon FoodsKeep the shallots moving, cooking them for a minute or so. Add ¼ to 1/3 c of water to deglaze and add 2-3 tsp (a tablespoon is 3 tsp, so in that area) of soy sauce. Continue cooking until the shallots look done to your liking. Reduce heat and add 2 tablespoons of butter and slowly stir in but not over a high heat, this will thicken, add more butter if you feel it is necessary. Adjust seasoning. Voila!


This sauce was pretty amazing and I can’t wait to make it myself. If you are looking for the roast recipe, you can click on over to this post.

You may have noticed a key word that was dropped on the show yesterday for a chance to enter  for $50 Zaycon credits and we realize, not everyone has Facebook, so please, feel free to enter right here for that chance to win, but you’ll have to watch the taping to get the key word. You can do that here.

We hope you enjoyed the show. We will be doing live webcasts more often with our products so you can SEE delicious!

Zaycon Live this Thursday!

Join us and See Delicious this Thursday, January 22nd at 11:30am PST. Register HERE!

We have new beef products that we will be discussing and even cooking up some recipes using our new roasts and steaks._MG_0126 copy Untitled-1 Don’t they look amazing!!  You wont want to miss this. Sales for these products are open now. Just head over to Zaycon Foods  and check out all of our quality products.


Pot Roast.
_MG_0292 blog
The very words comfort, don’t they?

I’ll say it again, Pot Roast.


When I was growing up, roast was reserved as a “Sunday Dinner” type of thing. My mom would put one in the oven before heading off to church. I would think of it many times between sermons. Many, many times. In fact, I thought of little else. I knew that when we would return home, we would be greeted with the aroma of, well….love.

My mom’s cooking skills were limited, but she did her best. I don’t remember her ever using a chuck roast. I’m pretty sure she based her roast purchases on price and not on cut. I remember her using a bottom round. She never browned it first, she would just cut up potatoes, carrots & onions, then sprinkle on the contents of an onion soup packet, wrap it in tin foil and call it a day. That was her best. J

We would come home and it smelled SOOOOOOOO good and every once in a while it really was good. I think she lucked on occasion bought a chuck roast on accident.

Well, we have a brand new product here at Zaycon Foods. Beef Chuck Roast. And all the love is back.

Chuck roast is probably one of the most flavorful, tender cuts of beef that you can get your hands on, but it needs to be cooked low and slow. Good things come to those who wait.

Let’s get a-roasting.

_MG_0117 blog

1 Zaycon Beef Chuck Roast
Salt & freshly cracked pepper
2 tablespoons oil
Large onion, diced
1-2 tablespoons tomato paste (optional)
1 tsp sugar (optional)
3 cups beef stock
2 sprigs rosemary
3-4 sprigs thyme
1-2 pounds carrots cut into 3” pieces
2 onions, wedged
1-2 pounds new potatoes
3 tablespoons or so cornstarch mixed with COLD water

Set the oven at 300.

Begin with a large covered roasting pan, I prefer an enameled cast iron one.
_MG_0120 bog
Generously salt and pepper both sides of the roast. Go ahead and season the sides too. We’re headed to flavor country.

Heat your pan over medium heat, then oil._MG_0138 blog_MG_0142 blog

Brown both sides of the meat. Place the roast in the hot pan and don’t touch it for 4 to 4.5 minutes. Don’t touch it. I know you’ll be tempted, but if you wait, you will be richly rewarded. If you have the patience, brown the sides too. If you’re under time constraints you can skip it, but you’ve come this far, see it through._MG_0155 blog

After you’ve browned the roast, remove it to a pan and add the diced onion and if you need a little more oil in the pan go ahead and add a couple of teaspoons or so. Your goal here is to caramelize these as dark as you can. Again, if you’re short on time, add a teaspoon of sugar. This will speed up the process. I also like to add a tablespoon or two of tomato paste. This will give your finished sauce a deeper color and body, but the flavor doesn’t change enough to make it mandatory._MG_0172 blog

You know how delicious French onion soup is? We’re kind of lending a similar flavor here. Caramelize them dark, but not burnt. Add your stock at this point which will deglaze your pan. Stir up that flavor, then replace the roast.
Add the rosemary and the thyme. If you’re feeling fancy, make a bouquet garni, but I just toss them in.

_MG_0187 blog_MG_0188 blog_MG_0191 blog

Into the oven it goes. 300 for oh, about three hours. Unlike some recipes, this is not a science.
_MG_0194 blog
After three hours, carefully remove the roast from the pan, and send the juices through a strainer to remove the stems and the diced onion which is now just entirely spent. Replace the roast, and add your veggies. I like to use new potatoes, onions cut into chunks, carrots that aren’t too thick. They’ll all need another 45 minutes or so.

_MG_0249 blog_MG_0256 blog_MG_0261 blog

After everything is finished, remove roast to serving platter, plate your veggies, and then thicken the pan juices with either a cornstarch/water mixture (very forgiving) or thickener of your choice. Check your seasoning of the gravy._MG_0284 blog

“Fall-apart tender” and “succulent” don’t begin to describe this. In the movie Contact, Dr. Ellie Arroway said “should have sent a poet”. She should try this roast._MG_0292 blog_MG_0401 blog

Feel the love.

Matt H.

Welcome 2015

New Year's ResolutionsEvery year, I feel like I should make resolutions to eat healthier, have a better attitude, change the world…but I think I just set myself up for failure. This year, I decided that instead of making unobtainable goals, cause we all now life does’t always turn out how you plan, I found a few ideas that I think could make this year a great one with just baby steps in the right direction.


Im not a good list writer. I start a list and then forget where I put it. I do love this idea from Thirty Handmade Days and to keep it simple, I would write only one goal for each area so I wouldn’t feel overwhelmed with the 100 goals I really do have. I would also keep it right next to my family calendar on a clip board just like this one. Again, baby steps. Start with one and once that becomes more of a habit/easier/done, then add a new one.



I found this list I like too. (could not find the original link to this)2daf03b0c694e2b2930d6dc5b077d729


I don’t know about you, but I’ve seen the 52 Week Money Saving Challenge all over social media, which I think is brilliant. You could even start backwards so you have most of your savings in the first half of the year. If you can afford to, double the amount some weeks, especially in the beginning. Its doable and not extreme. If you don’t finish the whole year, you still have saved something, which it better than nothing at all.

10350606_10152703713350837_5881499219692438966_n The America Saves site give you tools to save in just about every financial area. Even just a little at a time. Great tips for kids too. There motto even states “Start Small. Think Big.”



So why not save money and work out? Put in a dollar every time you do a work out then reward yourself with something awesome after, lets say, 100 workouts, like buying a new swim suit or paying a little extra that credit card bill.

Eating healthy is actually one that I do try and keep up. This last year wasn’t a good year for getting of my bum and getting active. In 2013 I quit drinking soda. I still haven’t had soda and I don’t miss it. This year I plan to cut out whites, including white flour and sugar, Ive done it before so I know I can do it again.

This is one area that I think is not a “one size fits all” resolution. I do think this is the easiest to do in baby steps, and like everyone else, I try to do it all at once and then get burned out quickly. So I am not going to do it all at once, but add in (or take out) one thing a week, so it becomes more of a habit than something I will dread.

My goals:

drink water, lots of it.

Take out the whites (flour/sugar) an add more color (fruits/veggies).

Thats it, until it becomes routine and then add in something new.

And if you Pinterest “Healthy Eating Motivation”, you will just become stressed and overwhelmed by the amount of “motivating words” that pop up…just saying.

Make 2015 a good year with baby steps, don’t overwhelm yourself and don’t set goals that will be to hard to keep.