Delicious Zaycon Fresh Wild Sockeye Salmon with Dijon via Pinterest

We looked on Pinterest for the ultimate quick and easy recipe to use some Zaycon Fresh Wild Sockeye Salmon with. We chose to re-pin Baked Salmon with Garlic and Dijon by Natasha, author of natashaskitchen.com and use the recipe for our YouTube series called “You[‘re] Pinterest[ing]”!

We did add a small twist, instead of baking our salmon we smoked it and added a fresh beet salad with walnuts and feta cheese! …and of course Fresh Wild Sockeye Salmon! The results were over the top DELICIOUS!

So here you go…see delicious!

Delicious Zaycon Fresh Chicken Fajitas on the Pellet Grill via Pinterest

We looked on Pinterest for the ultimate quick and easy recipe to use some Zaycon Fresh Chicken with. We had to re-pin oven Fajitas by Beth Moncel, author of budgetbytes.com and use the recipe for our new YouTube series called “We tried it from Pinterest“!

We did add a small twist, instead of using a conventional oven we chose to try this one on the pellet grill and of course Zaycon Fresh Chicken! The results were over the top DELICIOUS!

So here you go…see delicious!

Recipe used: Easy Oven Fajitas by Beth Moncel, author of budgetbytes.com can be found on Pinterest here: pinterest.com/pin/515802963549701331/

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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!

We 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.

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.

Get ready for the compliments.

Recipe: Pasta Carbonara

8 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

Since 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!

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!