Cooking

Instructions

1. Season both sides of your boneless, skinless salmon filets with salt and pepper. Pour flour into a shallow plate and dredge both sides of salmon in flour, shaking off excess flour.
2. Heat a large non-stick pan over medium heat and add 2 Tbsp light olive oil.*
3. Brush the first side of salmon generously with half of the glaze and once oil is hot, add salmon to the pan (glaze-side-down). In the pan, brush the second side generously with remaining glaze. Saute salmon on the first side for 3 minutes, turn and sauté second side another 3 minutes. Glaze should be caramelized and salmon should be just cooked through and opaque inside when flaked.
4. Squeeze fresh lime juice over the top to serve alongside fluffy Jasmine Rice

Cooking

Instructions

1. Thaw in fridge overnight
2. Preheat oven to 400 degrees
3. Place foil pan uncovered in oven and bake for 30 -35 minutes …if you wish you can spread them out on a cookie sheet and they will cook much faster.
4. Spread FROZEN sweet potato fries on cookie sheet in oven for 8-10 minutes, turn once– cook to desired texture
5. Place dip in a bowl ready to portion onto plates

Cooking

Instructions

Cooking

Instructions

Lemon Dill Vodka Salmon

1. Thaw completely in refrigerator.
2. Start large pot of water to boil, for pasta.
3. Line a cookie sheet with foil.  Preheat oven broiler to medium high.  Set salmon on foil.  Grill/broil for 4-5 minutes, and then turn fillets and grill/broil for another 4-5
4. While salmon is grilling, and pasta is boiling, bring cream mixture in a saucepan to a boil. Add parmesan cheese and dill.
5. When salmon is done, flake and add to cream mixture. In a large bowl, place drain pasta and pour cream and salmon mixture over top.  Serve with crusty bread and a mescaline salad drizzled with olive oil and lemon.

Cooking

Instructions

Chicken Chow Mein Stir-fry

1. Thaw completely in Fridge. But DO NOT thaw your veggies
2. Begin the rice.
3. Pour the marinade into a saucepan, bring to a boil.
4. Mix the cornstarch in 2 TBSP water (1 TBSP for DS) Add mixture to the sauce, stir to thicken.
5. Heat a wok or frying pan over high heat. Add the chicken. When chicken is almost cooked add veggies, then add sauce.

Serve over rice and mix in chow mein noodles

Cooking

Instructions

Cooking

Instructions

Please call us at 780-470-3463 and we can always email you the cooking directions, if your directions happen to fall off!

Cooking

Instructions

Maui Beef Short Ribs

1. Thaw completely in the fridge.
2. Start your cream corn or cauliflower Rice according to directions.
3. Place ribs under a pre-heated, hot broiler or on a pre-heated high grill for 4 minutes per side.
4. Marinade should be caramelizing/browning at the edges of the ribs.
Can be cooked over a campfire grill.

Cooking

Instructions

Maggie’s Maple Pork Tenderloin

1. Thaw completely in the fridge.
2. Transfer pork and marinade to a small roasting pan or baking dish. Roast, uncovered at 350ºc for 40 minutes. Pork should be slightly pink in the middle.
3. Let pork stand 5 minutes and then slice thinly, Drizzle extra sauce over pork and serve immediately.

Cooking

Instructions

Sautéed Dijon Chicken with Peaches
1.Thaw completely in the fridge.
2. Preheat (medium) a large fry pan add 1 Tbsp vegetable oil. Begin rice according to directions.
3. Remove chicken from bag and pat dry with paper towel. Cook for 2-3 minutes on each side.
4. Add garlic & Rosemary and cook another 2-3 minutes.
5. Whisk peach juice, chicken broth & mustard with the cornstarch to make a sauce.
6. Stir in peaches and green onions – heat through.

7.  Serve over cooked rice. Voila dinner is served!

Cooking

Instructions

Italian Herbed Crusted Pork Chops
1. Thaw completely in refrigerator.
2. Start your Risotto (as per directions on the bag) so it is ready with
your meal.
3. Heat large skillet with a couple of tablespoons of olive oil until
medium hot.
4. Pour flour/herb mixture onto plate and run each pork chop through
mixture to coat. Brown for 3-4 minutes per side. Remove the chops
to a serving dish and cover with foil to keep warm. In same pan.
5. Heat 2 tablespoons of olive oil and set to higher heat, scraping up
the browned bits from the bottom of the pan, pour in wine/chicken
stock mixture, lower heat and simmer stirring until slightly thickened.
6. Return pork chops to pan and simmer on low for another 5-10
minutes. Enjoy with Tomato Basil Risotto.

Cooking

Instructions