A Reyes Holdings Company
BBQ Chicken Pizza
Ingredients
1-14" Pizza Crust Such as Rich's 14" Parbaked Raised Edge Pizza Crust RFS Item 62482 4 oz. BBQ Sauce 2 oz. Prairie Creek Packing Fully Cooked Bacon Topping RFS Item C6148 2 oz. Markon Ready-Set-Serve Red Onions, whole ring sliced RFS Item 75620 4 oz. SilverBrook Fully Cooked Diced Chicken (White Meat) RFS Item 61972 8 oz. Villa Frizzoni Feather Shredded Mozzarella RFS Item 61676
Directions
1. Spread BBQ sauce evenly over pizza crust. Top with 1/2 of mozzarella cheese. 2. Layer chicken, bacon and onions over cheese. Top with remaining mozzrella cheese. 3. Bake until cheese is golden brown and bubbly. Cut and serve immediately.
*Beef and pork work with this recipe too!
Buffalo Chicken Pizza
1-14" Pizza Crust Such as Rich's 14" Parbaked Raised Edge Pizza Crust - RFS Item 62482 2 oz. hot sauce 2 oz. SilverBrook Grade AA Unsalted Butter RFS Item 73410 4 oz. SilverBrook 1/2" Fully Cooked Diced Chicken (White Meat) RFS Item 61972 7 oz. Villa Frizzoni Feather Shredded Mozzarella Cheese RFS Item 61676 1 oz. Cobblestone Market Fancy Shredded Cheddar Cheese RFS Item 76432 3 oz. San Pablo Jalapeno Slices (optional) RFS Item 15128
1. Mix butter and hot sauce thoroughly and spread on pizza crust. 2. Scatter chicken on pizza shell. Top with mozzarella cheese, then cheddar cheese. 3. Bake until cheese is golden brown and bubbly. Cut and serve immediately.
*Jalapeno slices can either be put on the pizza before baking or served on the side.
Tex-Mex Turkey Casserole
Step 1 2 oz. vegetable oil 16 oz. Markon Ready-Set-Serve 3/8" Diced Onion RFS Item 77112 1 oz. garlic, chopped 4 lbs. lean ground turkey 5 oz. San Pablo Taco Meat Mix RFS Item 28252 32 oz. Katy's Kitchen Chicken Broth, No MSG RFS Item 22340 4 oz. all-purpose flour 12 oz. Bountiful Harvest Fancy Tomato Paste RFS Item 12054 20 oz. Bountiful Harvest Fancy Whole Kernel Corn RFS Item 10432 20 oz. San Pablo Unseasoned Black Beans, drained RFS Item 15168 8 oz. Villa Frizzoni Fancy California Sliced Ripe Olives RFS Item 31248
Step 2 19.5 oz. Bountiful Harvest Instant Mashed Potato Granules Complete w/Vitamin C RFS Item 31396 4 oz. San Pablo Stone Ground Yellow Corn Tortilla Chips, slightly crushed RFS Item 67612 8 oz. Cobblestone Market Fancy Shredded Cheddar Jack Cheese Blend RFS Item 70982
Step 1 1. Heat oil in large skillet. 2. Add onions and garlic, cook until onions are translucent. 3. Add the ground turkey and taco meat mix, stirring as it cooks while break the meat into crumbles. Cook the meat thoroughly. 4. Whisk together the stock and flour in a bowl. 5. Add the slurry and tomato paste to the cooked meat. 6. Bring to a boil and add the cut corn, black beans and olives. Simmer for 5 to 7 minutes, until heated through. 7. Transfer the filling to a 2" full hotel pan.
Step 2 1. Prepare the mashed potatoes according to package directions. 2. Spread evenly over the top of teh meat filling. 3. Sprinkle the mashed potatoes with the tortilla chips and cheese. 4. Place dish in a preheated 400 F convection oven for 5 to 7 minutes to brown the top and melt the cheese.
Yield: 26 servings (10.5 oz. each)
Buffalo Chicken Salad
3 lbs. Markon Ready-Set-Serve Insalata Blend RFS Item 79844 80 pcs. SilverBrook Golden Breaded Chicken Breast Tenders RFS Item 61886 1 1/4 quarts Buffalo Wing Sauce 1 1/4 lbs. cucumber, 1/4" diced 1 1/4 lbs. carrot, 1/4" diced 1 1/4 lbs. celery, 1/4" diced 1 1/4 lbs. tomato, 1/4" diced 1 1/4 lbs. Cobblestone Market Shredded Mild Cheddar Cheese RFS Item 71240 1/2 quarts Markon First Crop Clean & Trim Green Onion, sliced RFS Item 76206 1/4 quarts Culinary Secrets Thick n' Chunky Blue Cheese Dressing RFS Item 17290 As needed, EverFry Shortening RFS Item 14772
1. Preheat deep fryer to 350 F. For one order, place 4 chicken tenders in the fryer basket and deep fry until golden brown and they reach an internal temperature of 165 F.
2. While chicken is cooking, line a chilled salad bowl with 4 oz. of mixed greens. Sprinkle 1 oz. of each cucumber, carrot, celery and tomato around perimeter of the greens.
3. Transfer cooked chicken tenders into a bowl and toss with 2 fl. oz. of Buffalo Wing Sauce. Remove chicken from sauce and place in a row on top of the mixed greens.
4. Finish by sprinkling 1 oz. of cheese over chicken and garnishing with 1 tsp. of green onion. Servie with 1 1/2 fl. oz. of Culinary Secrets Thick and Chunky Blue Cheese Dressing.
Chicken & Prosciutto Pasta Salad
20-5 oz. SilverBrook Boneless, Skinless Chicken Breast RFS Item 35774 10 lbs. Villa Frizzoni Farfalle, cooked and cooled RFS Item 28856 10 oz. Markon First Crop Jumbo Red Onion, 1/4" diced RFS Item 71337 20 oz. Prosciutto, 1/2" diced (or subsititute with bacon or panchetta) 2 1/2 lbs. green beans, blanched and cooled 1 1/4 lbs. roasted red peppers, julienned 5 oz. Villa Frizzoni Fancy Shredded Parmesan Cheese RFS Item 70946 1 1/4 quarts Culinary Secrets Royal Caesar Dressing RFS Item 12434 20 fresh basil sprigs, whole
1. For one order, grill 5 oz. of chicken, cool and dice into 1/2" pieces.
2. In a medium sized mixing bowl, combine chicken with 8 oz. of pasta, 1/2 oz. of onion, 2 oz. of green beans, 1 oz. of roasted red peppers and 2 fl. oz of Culinary Secrets Royal Caesar Dressing.
3. Transfer mixture to chilled serving bowl and top with 1/4 oz. Parmesan cheese and 1 oz. of the diced Prosciutto. Garnish with fresh basil.
Yield: 20 servings
Twisted Macaroni & Cheese
3 lb. Villa Frizzoni Rotini Pasta, cooked al dente RFS Item 25490 6 lb. SilverBrook 1/2" Diced White Meat Chicken RFS Item 61972 2 cups roasted red peppers, diced 1/2" 1/4 cup fresh rosemary, chopped salt and ground black pepper, to taste 2 quarts half-and-half 3 Tbsp. roasted garlic, chopped fine 8 cups San Pablo Queso Blanco, grated RFS Item 71926
3 cups coarse bread crumbs 1 cup melted butter
1. Preheat oven to 375 F.
2.Gently fold together the pasta, chicken, roasted peppers, rosemary, salt and pepper in a large mixing bowl.
3. Heat the half-and-half with the roasted garlic in a thick bottomed saucepan over medium heat. Add 6 cups of the grated cheese and mix well over low heat until smooth.
4. Add sauce to the bowl with pasta mixture, gently fold together until well blended.
5. Divide pasta mixture among 12 ovenproof bowls. Sprinkle with remaining cheese and the bread crumbs. Drizzle breadcrumbs with melted butter.
6. Bake in preheated oven for 15 minutes, until heated through.
Yield: 12 servings
Turkey & Creamed Spinach Ciabatta
1 Tbsp. / 2 Tbsp. olive oil 1 tsp. chopped garlic 1 cup frozen chopped spinach, defrosted and squeezed dry 2 oz. Cobblestone Market Cream Cheese, softened RFS Item 70082 salt and ground black pepper to taste
2 slices red onion, sliced 1/4" thick 1 Roma tomato, cored, cut in 1/2 lengthwise
3 oz. Cobblestone Market Premium Oven Roasted Turkey Breast RFS Item 43210 1 Ciabatta Bun, 6" long, split horizontally 1 oz. melted butter
1. Heat a 12" non-stick pan over medium-heat. Add 1 Tbsp. olive oil and garlic. Saute for 1 minute. Add spinach and cook until it is dry. Add cream cheese and stir until mixed well. Season with salt and pepper. Remove from heat.
2. Preheat a char broiler or grill to high heat. Brush the red onion and tomato with remaining olive oil. Season with salt and epper. Grill the vegetables on the grill utnil ligthly browned and cooked tender.
3. Place the split Ciabatta on a cutting board cut side up. Spread the spinach over each piece. Top both halves with turkey, onion and tomato. Assemble the sandwich.
4. Heat a large non-stick saute pan or griddle to medium high. Add the butter, and place the sandwich in the pan. Toast both sides and cut in half on the diagonal. Serve wtih Pesto Pasta Salad.
Yield: 1 serving
Cheese, Crab & Spinach Stuffed Chicken
1-8 oz. SilverBrook Chicken Breast, lightly pounded RFS Item B0798 2 oz. extra virgin olive oil 1/4 cup. Markon Ready Set Serve 1/4" Diced Yellow Onion RFS Item 78338 1 cup Markon Ready Set Serve Spinach RFS Item 78279 2 oz. snow crab meat, squeezed dry 2 oz. San Pablo Queso Blanco White American Cheese, grated RFS Item 71926 salt and ground black pepper, to taste seasoned flour, as needed
4 oz. orzo pasta, cooked al dente 1 oz. extra virgin olive oil 1 Tbsp. fresh basil, chopped salt and ground black pepper, to taste
2 oz. Prepared Roasted Red Pepper Marinara Sauce
1. Heat a 6" nonstick saute pan over medium high heat. Add 1 oz. olive oil, saute onion until transparent; add the spinach and crabmeat, season and cook until dry. Cool. Fold the grated cheese into the mixture.
2. Place chicken on a cutting board and season with salt and pepper. Place the spinach mixture in the center of the chicken. Roll the chicken breast around the filling, tucking the ends in before completing the roll. Secure the seam with tootpicks. Dust the chicken with seasoned flour, coating well.
3. Heat 6" saute pan over medium high heat; add 1 oz. olive oil. Brown the chicken evenly on all sides. Transfer to preheated oven and cook for 5 minutes - or until an instant read thermometer registers 160 F. Remove from oven and let chicken rest for 5 minutes.
4. Heat a nonstick 6" saute pan over medium high heat, add the olive oil and then orzo pasta, season to taste and heat through.
5. Remove toothpicks from chicken, slice into three pieces. Place pasta in center of dinner plate. Top with sliced chicken and drizzle Red Pepper Marinara around the plate.
Spinach Salad w/Grilled Chicken & Roquefort
20 oz. Markon Ready Set Serve Spinach Leaves (RFS Item 78278) 4 Pink Lady or Fuji Apples, sliced 10 oz. red seedless grapes, sliced in half lengthwise 20 oz. Culinary Secrets Raspberry Vinaigrette 20 oz. SilverBrook Grilled Savory Breast Fillet, sliced (RFS Item 65610) 1 cup walnuts, toasted and coarsely chopped 1 cup roquefort cheese, crumbled
Place spinach on plate; top with apples and grapes. Drizzle with Culinary Secrets Raspberry Vinaigrette. Top with chicken breast strips, toasted walnuts and roquefort cheese
Yield: 10 servings
Chicken Pesto Salad
20 oz. Culinary Secrets Parmesan Peppercorn Dressing (RFS Item #31356) 20 oz. chicken breast, seasoned, grilled and cut into strips 10 oz. prepared pesto sauce 10 oz. Villa Frizzoni Angel Hair Pasta, cooked and cooled (RFS Item #12864) 20 oz. Markon Organic Baby Mixed Greens (RFS Item #76290) 5 oz. tomatoes, medium diced 5 oz. pine nuts, toasted 3 oz. Villa Frizzoni Parmesan cheese, shredded (RFS Item #70946)
Prepare chicken according to directions; keep warm for service. Toss pesto sauce with prepared angel hair pasta. Plate Markon Mixed Field Greens, top with seasoned pasta, tomatoes and chicken. Drizzle with Culinary Secrets Parmesan Peppercorn Dressign. Garnish with pine nuts and Villa Frizzoni Parmesan Cheese.
Serves: 10
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