Chicken Cordon Bleu

Our next ‪#‎ZayconLive‬ webcast is scheduled for Thursday, April, 23, at 12:30 PM, PST.

Reserve your spot here:http://zayconfoods.yourbrandlive.com/c/easychicken/

Join us and … See Delicious — Oh, and we are doing an awesome give-away during the show too.

For this classic dish, we are going to need a considerable amount of pent-up frustration to pound out Zaycon chicken breasts, so it’s perfect for a weeknight dinner! Rough day at work? Perfect. Did the kids paint the dog? Even better! Partner has anger management issues? THE BEST – have him do it!


DSC_5691DSC_5677We start with our old friend, the giant double boneless skinless breast that we are oh, so familiar with. Do a trim up, remove the rib meat lobe & any extra fat that might be there. Admire your work.

Next, you’ll want to butterfly the thick part of the breast to approximate the thickness of the thinner area. This might take two cuts.

Between two layers of plastic wrap, place the chicken sprinkling a bit of water between the chicken and the plastic wrap. This will help the chicken move and slide a bit during the gentle slams.

Grab your whacker implement and have fun. You’re going to try and get these to be as thin as possible – like 1/8” to ¼” in thickness. The thinner they are the better your result will be.

Brush the chicken with Dijon mustard, then place sliced ham and then cheese of your choice. Traditional cheese to use here is Swiss, I like gruyere too. If you want a really nice, long, stringy melty one, provolone would be great. Roll them up, tucking in the sides as you go to form a chicken burrito-looking roulade.

DSC_5783DSC_5797 (1)

Put this in the fridge for 30-60 minutes or more. This will firm up the chicken making it super easy to pan fry. Dip your chicken roll, first, into flour, then into an egg bath and then in bread crumbs. I used just regular bread crumbs here, but you can use panko if you like.

In a large skillet, add a tablespoon or so of olive oil and equal amount of butter. Pan fry each side for a couple of minutes, then into a 350 pre-heated oven for 20 minutes or so, when they are done, they will want to sit and rest for 4 minutes or so.

DSC_5886

Get ready for the compliments.

#ZayconLive Recipe: Italian Meatballs

Thank you for stopping by! Just a reminder, you can win $1,500 of Zaycon Foods products, a new freezer and a Chicken Soup for the Soul gift pack: http://bit.ly/1u8ECsf

See a recorded version of #ZayconLive here: http://zayconfoods.yourbrandlive.com/c/groundbeef/ Below you’ll find the recipe and photos from our very own CSO, Matt Hinckley. Every time I think of meatballs, I am reminded of the scene in Lady and the Tramp where they are sharing a meatball and spaghetti dinner. It makes the meal so romantic and the meatball wasn’t just meatball, it became a sign of affection. Anyway, I didn’t grow up eating meatballs. My mom didn’t have time for that, she had an army of 6 kids to feed! It was ground beef in red sauce. I grew up thinking meatballs were hard to make. I know now that they are easy, makes a ton and are great for freezing. Zaycon Foods- meatlballs And so, without further ado, I give the easiest meatball recipe from our awesome in-house food man, Matt H: Meatballs are a great thing to keep in the fridge. Super versatile, fast, easy and well, dern it, people like them. What I don’t like is the list of ingredients on store bought meatballs. When I was at the market, the package listed no fewer than 21 ingredients. 21! These have 8 including Salt & Pepper AND they are 93/7 Zaycon Ground Beef, but the best part is that YOU decide what goes into them for your family. Zaycon Foods-meatballsIngredients: – 2 lbs of 93/7 Zaycon Ground Beef – 2 Eggs – 3/4 cup Breadcrumbs – 1 Tablespoon Italian Seasoning – 1 teaspoon Garlic powder -1 teaspoon Onion powder – 1 teaspoon Salt – 1/2 teaspoon Pepper Zaycon Foods- meatballsZaycon Foods- meatballs Zaycon Foods- meatballsYour hands are your best tool, so scrub them up and get all up in it. Mix all the ingredients until smooth consistency.Zaycon Foods- meatballs Zaycon Foods- meatballsI used a medium sized portion scoop then smoothed them into balls, then onto a baking sheet lined with parchment for easy cleanup with a cooling rack on top. Zaycon foods-meatballsZaycon foods-meatballsZaycon foods-meatballsBake in a 375 oven until done about 20 minutes. If you’re going to make a large quantity, allow them to cool, then freeze in a single layer on a sheet, then after they are frozen, put into large freezer bags. Zaycon Foods-meatballsTIP! If you’re wanting to stretch your ground beef and nobody in the family is sensitive to soy products, you can extend the beef by adding textured soy product, available in either the bulk section or health food section of your market. I think next time I get a case, I’ll turn one full 10 pound chub into meatballs. They freeze great and are ready in seconds. Zaycon Foods-meatballs Matt H. You can head over to the Zaycon Foods website for information on our ground beef and many of our other beef products!

Recipe: Pasta Carbonara

DSC_19898 to 10 slices of Zaycon bacon, cut into pieces
1 box good spaghetti, cooked al dente
2-4 teaspoons of minced garlic
4 of the freshest eggs you can get your hands on, beaten
Freshly cracked black pepper
coarse salt (Kosher will work fine) for pasta water
A smallish wedge of parmesan or pecorino Romano cheese finely grated (make sure you grate your own, otherwise you get that powdery coating on it and it fouls this recipe up) maybe 6 ounces?

In a sauté pan, put the cut up bacon and a little water, (1/3 to 1/2c) cook until the water evaporates and the bacon begins to sizzle. You want the bacon to be brown and cooked and slightly sizzley, but not crispy – that’s what the water is for – it makes it tender. Add the minced garlic and find a place to sit down, because your pan contents will make you weak in the knees. Cook until you just can’t stand it anymore and you completely forget this is hot bacon and then I burnt my fingertips snatching a piece. There won’t be enough fat to remove – this is Zaycon Bacon we’re talking here. Set aside your bacon mixture.

In a large mixing bowl, whisk the eggs, cheese & pepper

Cook the pasta in salted water while the bacon is cooling. This is why I said go with 8-10 slices because you will lose bacon. It’s going to happen, so make peace with it.

When you strain your pasta, reserve about a cup of the pasta water and slowly whisk about half into the egg mixture. In goes the bacon/garlic followed by the hot pasta. Toss until everything gets nicely coated and the sauce thickens.

This is EXACTLY how I cooked the pasta in the picture and I’m here to tell you, the second I was done taking the picture, I scarfed that.

Matt H.

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!

IMG_7022

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.

Roast.

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

I’ll say it again, Pot Roast.

Ahhh.

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.

Brandlive with Zaycon

So maybe you caught the Brandlive feed today, if not, you can go ahead and catch a replay of it right here!

zaycon foods

Mike, Matt H and Matt K before the Brandlive event.

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!