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To Download the Cooking Instructions for Week 08/30/21 Week of 08/30/21 Blackened Chicken Cheddar Jalapeno Burger 2 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 30 minutes Greener Pastures Organic Boneless Chicken Thighs, thawed Farmhouse Kitchen Blackening Spice Slow Dough Bread Co. Challah Buns Farmhouse Kitchen-prepared Sharp White Cheddar Cheese Farmhouse Kitchen Pickled Onions & Jalapeno Peppers Waco Farms Lettuce, rootball removed Farmhouse Kitchen Lemon Dijon Vinaigrette, stirred well before serving Oil or butter of choice Salt and pepper Note: If you have a little extra time in the morning or before dinner, marinate the chicken for deeper flavor. Combine the chicken thighs and blackening spice in a mixing bowl, cover, and let marinate in the refrigerator for 30 minutes up to 8 hours. STEP 1 Preheat the oven to 400° F and arrange oven rack to middle position. Meanwhile, line a baking sheet with foil or parchment paper and drizzle with oil; set aside. Next, remove the chicken thighs from the packaging and peel away the skin, if desired. Thoroughly dry with paper towels. Add chicken to the baking sheet and sprinkle both sides evenly with the blackening spice. Arrange the seasoned chicken thighs skin-side up. Roast in a preheated 400° F degree oven for 15-18 minutes or until the internal temperature reaches 165 °F. To crisp the skin further, broil for 1-2 minutes and watch carefully to prevent burning. STEP 2 While the chicken is roasting, pick, wash and dry the lettuce leaves and add to a salad bowl. Oil or butter buns, then toast in a skillet over medium heat until brown and crisp, about 3 minutes. STEP 3 Top the roasted chicken with shredded cheese and broil for about 30 seconds to 1 minute or until the cheese is melted and bubbly. STEP 4 Add blackened chicken with melted cheese on the toasted challah bun and then top with pickled onions and jalapeno peppers. Serve with a side of lettuce dressed in lemon dijon vinaigrette, salt and pepper to taste. Enjoy! Blackened Chicken Cheddar Jalapeno Burger 4 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 30 minutes Greener Pastures Organic Boneless Chicken Thighs, thawed Farmhouse Kitchen Blackening Spice Slow Dough Bread Co. Challah Buns Farmhouse Kitchen-prepared Sharp White Cheddar Cheese Farmhouse Kitchen Pickled Onions & Jalapeno Peppers Waco Farms Lettuce, rootball removed Farmhouse Kitchen Lemon Dijon Vinaigrette, stirred well before serving Oil or butter of choice Salt and pepper Note: If you have a little extra time in the morning or before dinner, marinate the chicken for deeper flavor. Combine the chicken thighs and blackening spice in a mixing bowl, cover, and let marinate in the refrigerator for 30 minutes up to 8 hours. STEP 1 Preheat the oven to 400° F and arrange oven rack to middle position. Meanwhile, line a baking sheet with foil or parchment paper and drizzle with oil; set aside. Next, remove the chicken thighs from the packaging and peel away the skin, if desired. Thoroughly dry with paper towels. Add chicken to the baking sheet and sprinkle both sides evenly with the blackening spice. Arrange the seasoned chicken thighs skin-side up. Roast in a preheated 400° F degree oven for 15-18 minutes or until the internal temperature reaches 165 °F. To crisp the skin further, broil for 1-2 minutes and watch carefully to prevent burning. STEP 2 While the chicken is roasting, pick, wash and dry the lettuce leaves and add to a salad bowl. Oil or butter buns, then toast in a skillet over medium heat until brown and crisp, about 3 minutes. STEP 3 Top the roasted chicken with shredded cheese and broil for about 30 seconds to 1 minute or until the cheese is melted and bubbly. STEP 4 Add blackened chicken with melted cheese on the toasted challah bun and then top with pickled onions and jalapeno peppers. Serve with a side of lettuce dressed in lemon dijon vinaigrette, salt and pepper to taste. Enjoy! STORAGE & PROCEDURE TIPS INGREDIENTS BEST USED WITHIN 5 DAYS Boneless Chicken Thigh - Keep frozen until 24-48 hours before use. Thaw in a bowl in the refrigerator overnight. Cheddar Cheese - Store in the refrigerator. Use within 5 days. Lemon Dijon Vinaigrette - Store in the refrigerator. Use within 5 days. (Ingredients: red onions, lemon juice, white balsamic vinegar, sugar, dijon mustard, sunflower oil, salt, pepper) Pickled Onion & Jalapenos - Store in the refrigerator. Use within 5 days. (Ingredients: red onions, jalapeno peppers, red wine vinegar, sugar, salt, water) Challah Buns - Store in the freezer until ready to use. Thaw on the counter for 30-45 minutes. (Ingredients: unbleached unbromated enriched artisan bread flour [wheat flour, malted barley flour, niacin, iron (reduced), thiamine mononitrate, riboflavin, folic acid], water, wheat flour, sugar, egg yolks, canola oil [soybean oil], yeast, sea salt, Dough Conditioner [wheat flour, malted barley flour,ascorbic acid, natural enzymes]). Blackening Spice - Keep in a cool, dry place in the kitchen until ready to use. (Ingredients: smoked paprika, granulated onion, granulated garlic, black pepper, cayenne pepper, dried thyme, dried oregano, New Mexican chile powder, salt) Lettuce - Store in crisper drawer of the refrigerator in an airtight container, wrapped in a dry paper towel. Use within 5 days. *Contains gluten, soy, dairy and egg inclusive ingredients. **Prepared in a facility that may contain gluten, dairy, egg, nuts, peanuts, soy, fish and shellfish. Instant Pot Szechuan Beef & Veggie Stir Fry 2 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 45 minutes K & C Cattle Co. Pasture-raised Beef Stew Meat, thawed Farmhouse Kitchen Instant Pot Sauce, thawed Steelbow Farm Eggplant, washed, ends trimmed Texas Farm Patch Zucchini, washed, ends trimmed Cal-Organic Carrots, washed, ends trimmed, peeled (optional) Emadi Acres Jalapeno Peppers, washed, stems discarded, de-seeded (optional) Lundberg Family Farms OrganicWhite Rice Oil of choice Salt and pepper Cooking Notes: An electric pressure cooker (Instant Pot) is suggested for this recipe. The amount of time needed to stew the meat until tender will vary depending on the appliance brand. If you prefer, you can skip the searing instructions in Step 1. See back for alternative slow cooker instructions. STEP 1 Adjust the Instant Pot to the Saute setting. While it heats, pat the beef dry with paper towels. Cut any larger pieces, so that all pieces are roughly the same size, about 1-inch. Season with salt and pepper. Sear in oil until browned on all sides, then add the sauce. Stir to combine. STEP 2 Secure the lid and move the valve to the Sealing setting. Press the Pressure Cook button, then use the +/- button to adjust the time to 25 minutes. When the timer beeps, let sit for 10 minutes without disturbing to naturally release pressure. Then, manually release the pressure by opening the steam valve. Do not hold your hand or look directly over the valve. Use a spoon with a long handle to carefully move the valve to the Venting setting. Hot, vigorous steam will immediately release. It’s safe to remove the lid when the valve releases, stops hissing and there is no more visible steam. Season with salt and pepper to taste. STEP 3 While the beef is cooking, prepare the rice. Bring 1 cup of water, a big pinch of salt, and 2 tsp. of oil to a boil in a medium saucepan. Once the water reaches a boil, add rice, stir once, and cover. Reduce heat to low and cook for 20 minutes. After 20 minutes, remove from heat and keep covered for 10 more minutes. Fluff the rice with a fork and cover to keep warm until ready to serve. STEP 4 As the beef naturally releases pressure, begin preparing the veggie stir fry. Thinly slice the carrots, zucchini, and jalapeno (if using) into half moon pieces, about ¼-inch thick. Slice the eggplant into small cubes, about ½-inch. Set aside. STEP 5 Heat a large saute pan or wok over medium-high heat. Add 1-2 tbsp. oil to coat the bottom of the pan. When the oil just begins to smoke, add the carrots and saute for 1 minute, then add the zucchini and eggplant. Season with salt and pepper, and saute for another 1 minute. If using, add the jalapenos. Transfer the cooked beef and sauce from the Instant Pot to the stir fried vegetables. Toss to combine, and season with salt and pepper to taste. Serve Szechuan beef and veggie stir fry over rice. Enjoy! Instant Pot Szechuan Beef & Veggie Stir Fry 4 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 45 minutes K & C Cattle Co. Pasture-raised Beef Stew Meat, thawed Farmhouse Kitchen Instant Pot Sauce, thawed Steelbow Farm Eggplant, washed, ends trimmed Texas Farm Patch Zucchini, washed, ends trimmed Cal-Organic Carrots, washed, ends trimmed, peeled (optional) Emadi Acres Jalapeno Peppers, washed, stems discarded, de-seeded (optional) Lundberg Family Farms OrganicWhite Rice Oil of choice Salt and pepper Cooking Notes: An electric pressure cooker (Instant Pot) is suggested for this recipe. The amount of time needed to stew the meat until tender will vary depending on the appliance brand. If you prefer, you can skip the searing instructions in Step 1. See back for alternative slow cooker instructions. STEP 1 Adjust the Instant Pot to the Saute setting. While it heats, pat the beef dry with paper towels. Cut any larger pieces, so that all pieces are roughly the same size, about 1-inch. Season with salt and pepper. Sear in oil until browned on all sides, then add the sauce. Stir to combine. STEP 2 Secure the lid and move the valve to the Sealing setting. Press the Pressure Cook button, then use the +/- button to adjust the time to 25 minutes.
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