A couple of weeks ago I had the pleasure of traveling over to Spokane, Washington to visit the Zaycon Foods offices and meet the Zaycon team! The weather was beautiful, and I was even sitting on the mountain side of the plane and had such a beautiful view. There’s really nothing like snow covered mountains.
It was such an awesome trip, and I had such a great time. I knew I loved Zaycon Food’s product before this trip. After, I’m fully on board with the whole team and the business. Everyone was really warm, welcoming, and friendly! Thanks to the entire team for an awesome couple of days. I can’t wait to come back!
While I was there we got together in the Zaycon kitchens to prepare a little meal for the crew, and share this awesome recipe for Easy Greek Freak Zaycon Ground Beef Empanadas.
There was much debate over just what to call these little pockets of fusion. Zaycon Ground Beef is seasoned and combined with onion, garlic, some awesome Spiceologist Greek Freak seasoning, olives, and feta cheese.
Then we stuffed it into puff pastry pockets, baked it, and served it up with some homemade tzatziki whipped up by the talented CSO (Chief Snack Officer) Matt!
The hardest part about these was stuffing the pockets, and that was actually simple. Just stuff them, crimp the edges, bake on parchment paper, and you are DONE.
If you are like me and like to pre-brown a bunch of your Zaycon Foods Ground Beef when you pick it up before you freeze it, these will be even faster. I LOVE freezing some pre-portioned pre-browned ground beef to pull out of the freezer and add to spaghetti sauce, mix up into sloppy joes, make a quick beefy noodles, or tacos on busy nights. It also works really well to toss into crock pot soups and stews. You can even add in some onions and garlic while you are browning it so you don’t need to saute those while you are whipping up your quick and easy dinners.
These greek freak zaycon ground beef empanadas would also be fantastic stuffed, and then frozen so you can toss them right into the oven.
Need more ideas of things to make with your Zaycon Ground Beef order? Check out this awesome ground beef round-up!
Our driver John Dowell dropped off 240 lbs of Zaycon Foods Pullled Pork and donated to the Good News Rescue Mission in Reddiing California. They’re on Facebook and Twitter too…please help them out by spreading the word!
Jason Fletcher dropped off 130 lbs of Zaycon Foods Pullled Pork and 30lbs of Patio Steak and donated to the Lancaster County Council of Churches who also gets donations from Central Pennsylvania Food Bank. You’ll find them on Facebook and Twitter as well!
So maybe you caught the Brandlive feed today, if not, you can go ahead and catch a replay of it right here!And because we love to share, here is the recipe for the Cashew Chicken made today.
Matt’s Cashew Chicken
2 pounds of Zaycon Boneless Skinless Chicken Breast
1 large onion
Bell peppers of your choice (about 5 or so)
2 Carrot sliced thin
Minced Garlic depending on taste, about 2 tablespoons
Red Pepper Flakes (the more you use, the hotter it’s going to be)
Oil about 2 tablespoons
Cashew Nuts about a cup
2 green onion sliced
Fish Sauce about a quarter cup (to taste)
Oyster Sauce about a quarter cup (to taste)
Brown sugar about a cup (to taste)
Soy Sauce about a quarter cup (to taste)
Heat up a wok or a large sauté pan (I mean this thing needs to be BIG)
Add the oil, then carrots then garlic and red pepper flakes, stir and increase heat
Add the onion, stir and increase heat
Push to the sides and then into the center of the wok add the chicken breast crank the heat to HIGH
Flip the chicken after about 60 seconds, start to break it up to let each peace start to cook.
Combine all the ingredients at this point.
Stir the fish sauce, brown sugar, oyster sauce & soy sauce together to mix then add this to the wok.
Heat to bubbly, as this will cook the sauce and finish cooking the chicken.
Add the cashews and green onions at the last minute just prior to serving so the nuts don’t get soft and the green onion doesn’t get over done.
Serve over Thai Jasmine Rice.
This will serve at least 5 or 6 a dinner sized portion.
We hope you enjoyed the show and we will be back with more!
The cool thing about being a Zaycon driver, is that they get to see the country, and sometimes meet some pretty famous people. Our driver, Terry, stopped by the Duck Dynasty headquarters where Willie Robertson was nice enough to get a photo with him.
I am pretty sure that their truck is cooler than our trucks.
We love seeing our drivers in photos, so don’t be shy. You can send them to me at firstname.lastname@example.org and you just might see your face on our blog.
Today we have a guest. Matt H, as he is known (we have 4 guys named Matt that work at Zaycon Foods), is one of our drivers. I introduced him in a post here. Matt LOVES to cook, and a few weeks ago told me about this ham glaze he made. Then he sent some photos and told me that he was starting his own cooking blog. Well, being that Easter is this Sunday and some of you may have purchased Zaycon ham, you might like to try this glaze.
I asked Matt to send me a recipe and boy, did he deliver. And so, I give you Matt…and his ham.
As I write this, I’m trying desperately to come up with some happy memory of ham. Short term memory serves up more than plenty, but growing up, the only memory I can come up with is that mother of mine handing me this oddly shaped can, and telling me to pry the key off of the top and open it. Huh? You’d pry this key thing off of the top, wiggle it into a little band of metal on the side of the “can” (the “can” was not a can shape, but rather almost an egg shaped container) then you would twist the key around the top. Then, you’d have a top that would come off revealing what I now would call a catastrophe. One look at the contents and you’d spend precious minutes trying to figure out how to put that metal band back on and erase what just happened from your memory. Good heavens, it was a sight. The word “slurry” should NEVER be used to describe meat.
To be sure, this was meat, just whizzed up meat from all sorts of parts & bits. Then it was nicely encased in jelly. Meat jelly. Oh goodie. Must everything in my life jiggle?
Sub-par. At best. Ham is typically served at some type of celebration. Christmas. Easter. Thursday. But just how is canned ham celebratory of anything except maybe parole?
Fast forward to me throwing meat all over the country for Zaycon Foods. Boy, do we have ham! No slurry here, no ma’am. This is one solid muscle. If I didn’t know better I’d say that these porcine fellows have been doing their squats.
If you haven’t tried them, you owe it to yourself to do so. They are all meat! And what meat it is. The hams come fully cooked, so all you need to do is put them in a hot oven, come up with a glaze of your choosing (notwithstanding my surpreme humility, mine is rockin!) and your entree is done!
For my glaze, you’ll need a hot pepper jelly, some pineapple preserves, brown sugar, moleasses & a dash of cloves. If you can’t find pineapple preserves (and they can be trixy to find), feel free to use apricot/pineapple preserves. I’ve used both and both are wonderful. Next time I make this I’m going to try a habanero jelly – I’m getting bold. The reason for the moleasses is all I had was a light brown sugar. I wanted a little deeper flavour, so used the moleasses. You don’t need much. And you certainly don’t need a lot of cloves.
Yes, you could serve it with a box of Au Gratin potatoes, and as yummy as they are, this ham deserves to be pampered. I’ve come up with “Duke Potatoes”. As I was making them, I started making Duchess potatoes, but decided that they needed a little more substance. “Strong enough for a Duke, but made for a Duchess” is how I describe them. (And made by an Empress Dowager, but I digress)
Zaycon Bacon is a subject that will be delt with in some detail in a later post. For now, just trust me, use Zaycon Bacon. You’ll need a full 3 pound pack for this recipe. In reality, you’ll just need about 5 slices, but Nicole won’t stop picking at it, so shoot, just cook it up. I like to blame her, but it’s really all of us.
Use a potato ricer. You’ll thank me. If you don’t have one, don’t worry – just mix as many lumps out as you can. If you can’t get them all out, just call them “rustic”. We love rustic.
Start with whatever potato you like. I find that Yukon Golds are SUPER creamy. Reds are good too. My mother was from Idaho, bless her heart (I work in the South and know fully well what that means), so she liked to use Russets. They work quite well for this dish, so I used them here as an homage to my mom, which is funny to me, because not in a million years would she have made these. 99% of the time, her potatoes were begrudgingly sprinkled from a box into boiling water. She would sprinkle too fast and not stir quick enough. The poor old girl could have used them to hang wallpaper. I wish she had. Try as hard as I have, I just can’t forget it.
Boil the potatoes until they are fork tender, drain, then send them through a ricer. Add cheddar cheese, Zaycon Bacon, sour cream, butter, chives, freshly cracked pepper & salt. All to taste. I’ll post my measurements, but this is your dinner, not mine. Please do it as your family would like it. My personal opinion is that recipes are there as a guide, not as scripture. Unless it’s baking. Or candy. Or meth. Or if you’re trying to re-create great grandma’s meatloaf. For those things, prescion is key.
Don’t add milk to this, you want these to be as firm as you can get them, so they will stand up after piping. I guess you could use powdered milk, but it seems to me there are laws against that. Duchess potatoes call for egg yolks, but I didn’t care for the texture that they imparted, so I skipped them. You’ll have a taller product if you use them, but then if you don’t like the taste or texture, you just wasted that Zaycon Bacon! So they stayed out this time.
After mixing, take a piece of parchment paper and on one side, using a biscuit cutter or glass, or other round objet, pencil a circle. Put it onto your baking sheet marked side down, you’ll then be able to see the outline of the circle. This is your guide. Using a giant star tip, and a large (18″) piping bag, (don’t even think about using that stupid ziploc trick you learned on the cooking show from Aunt Sandie – she’s crazy) pipe a pretty mound. Keep it up and fill that baking sheet! You’ll want a hot oven 375 and get them browned just a bit.
Did you get your order in for that Zaycon ham?
Who knows, maybe I delivered it!
See ‘ya in the parking lot!
Zaycon’s trucks rolled out this morning, kicking off our spring chicken events (ok, so it’s not spring and there are winter storms happening across the country).
Spokane Valley was one of the first events in the northwest and at 15 degrees outside, we kept warm with hot cocoa brought to us by an awesome customer. We can’t thank our customers enough! When they bring us surprise treats, well, thats just icing on the cake. Just a few faces from the office, Trinette, works in our customer service department and Rick is one of our drivers. We all like to help out, even on our days off.
We hope to see you at the next event! Stay warm America!
Last weekend we had a little “send off” for the Seahawks mascot, Taima. When your “local” team is headed to the Super Bowl, you celebrate!! This weekend, TAIMA THE SEATTLE SEAHAWK IS COMING BACK TO Zaycon Foods!
The Seattle Seahawk has one more stop to make before heading off to the Super Bowl… and it’s here at the headquarters of Zaycon Foods!
By popular demand, our beloved mascot, Taima, is coming back to visit the fans before he heads east to rally the Seattle Seahawks as they face off against the Denver Broncos in Super Bowl XLVIII.
You can join Taima, the team from Zaycon Foods, and your fellow Seahawks fans this Friday, January 24th, from 4 to 7 PM. Get there early to secure your spot in Taima’s “send off line!”
Bring the whole family and join the fun: get your picture taken with this big, beautiful bird, swap recipe ideas with your fellow foodies, and get a coupon good for $5 off any order you place at ZayconFoods.com through the end of this month – currently on offer are Zaycon’s famous all-natural, boneless, skinless chicken breasts, our beloved bacon, and succulent sausage.
Don’t miss this chance to meet a true sports icon… and don’t forget to wear your Seattle Seahawks gear to show your support!
Zaycon’s oﬃces are located at:
Walt Worthy Building
16201 East Indiana Ave
Spokane Valley, WA 99216
Ed Martin joins the “Good Food Revolution” as Chief Marketing Officer at Zaycon Foods.
Zaycon Foods of Spokane Valley, WA, a company bringing farm-fresh food directly to the customer, assuring the best quality at the lowest price while also supporting every community the company enters, is pleased to welcome Ed Martin to its talented team.
Martin is a seasoned marketing professional, having worked at some of best known brands in the world, including The Kellogg Company, Coca-Cola, Citi, Ford, and The Hershey Company.
He has been relentless in his focus on using businesses growth as a way to support poverty reduction, health and wellness, expanded education opportunities, and environmental initiatives.
“Driving business growth by leveraging innovation and ‘win-win’ models is the biggest tool I have found to support people in need around the world,” says Martin. “Based on Zaycon Foods’ business model, I can see us scaling up to 100 times our current size while having a tremendously positive impact in every community we enter. And when that is the focus of work, work becomes pure joy!”
The Zaycon Foods founders, partners, and all the team members share the same win-win philosophy and have been operating this way since day one, according to Martin. The company was founded on the simple principle of bringing fresh food directly to customers. By selling in bulk and by cutting out many factors of the traditional food retail process, such as multiple instances of re-packaging and all the handling and storage most foods undergo before reaching consumers, Zaycon is also able to offer remarkably low prices.
Beyond its focus on the intersection of high quality and low pricing, Zaycon Foods has from its conception been committed to having a positive impact on every customer it serves and in every community where it does business. Zaycon focuses on creating minimal waste, on partnering with like- minded nonprofit organizations, and of course on providing natural, nutritious foods. The company has grown organically, with each customer becoming a sort of Zaycon ambassador, spreading the word about the brand to friends and family.
“Ed has worked with leadership in nearly every sector I can think of, from corporations to Foundations, the entertainment industry and government, universities etc. all focused on win-win models, where each group involved in the initiative ‘wins,’” said Zaycon Foods President Mike Conrad. “And he will now be bringing all this to Zaycon Foods… his marketing and innovation acumen along with his passion to grow businesses as way to help people makes him a perfect fit for Zaycon Foods team.”
Zaycon Foods was founded in 2009, and in just a few short years it has grown into an innovative force to be reckoned with on the food retail scene. The company holds regular “sales events” in all 48 of the continental United States, and their customer base grows daily. Thanks to a relentless commitment to quality and service, Zaycon Foods is now a brand trusted by hundreds of thousands of customers, and it is quickly becoming a fixture of myriad communities across the nation.
To find out more about Zaycon Foods and to learn on how you can join the Good Food Revolution and bring Zaycon Foods to your table and to your community, visit their website and follow them on Facebook, Twitter, and Instagram.
If you have been a part of Zaycon for a while, most likely, Matt has been your driver. Interviewing him was entertaining. Every question was answered with “you cant’ put that on the blog”. I was able to get some straight answers from him, and now you can get to know Matt too.
Matt comes from what we call “the west side” in Washington State. He has been a driver for Zaycon for about 2 years and he is always cheerful and happy. His face is also the most seen Zaycon employee in blog posts about us from customers. check for yourself here, here and here. His favorite route is in the south east part of the nation, where he had lived for a few years when he was younger. And if your name is Kristi and you live in Cummins, GA, you are Matts favorite customer…sorry everyone else. Matt loves to travel and so becoming a driver for Zaycon just fit. He is a world traveler, having gone to places like Japan, Korea, Indonesia, Singapore and Taiwan.
On his time off, he likes hanging out with his dog, Prepton, a 7 yr old Maltese, eating at his favorite restaurant, Pho Bac, in Seattle or watching spy movies. He’s not a big fan of chocolate, but loves red candies. Not sure if its the red or the flavor he likes best, but red candies it is.
So next time your picking up your Zaycon products and Matt is your driver, give him a high five or tell him his hair looks nice, he may just do a dance for you.