Desautels Foods – Aliments Desautels Foods Inc.

Herb Roasted Pork

EvolvingMedia — Wed, 18 Jul 2018 17:51:20 +0000

Prep
20m

Cook
3h

Ready In.
3h20m

Ingredients

1 tsp rubbed sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
1 (5 pound) boneless pork loin
1/2 cup sugar
1 tbs cornstarch
1/4 cup vinegar
1/4 cup water
2 tbs soy sauce

Directions

Preheat oven to 165 °C / 325 °F.
In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork.
Place pork in an uncovered roasting pan on the middle oven rack.
Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 63 °C / 145 °F, depending upon your desired doneness.
Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan.
Heat, stirring occasionally, until mixture begins to bubble and thicken slightly.
Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

Rosemary Ranch Chicken Skewers

EvolvingMedia — Wed, 18 Jul 2018 17:34:41 +0000

Prep
50m

Cook
10m

Ready In.
1h

Ingredients

1/2 cup olive oil
1/2 cup ranch dressing
3 tbs Worcestershire sauce
1 tbs minced fresh rosemary
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper
(or adjust to taste)
1 tbs white sugar, or to taste
(optional)
5 skinless, boneless chicken breast halves – cut into 1 inch cubes

Directions

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar.
Let stand for 5 minutes.
Place chicken in the bowl, and stir to coat with the marinade.
Cover and refrigerate for 30 minutes.
Preheat the grill to medium-high heat.
Thread chicken onto skewers and discard marinade.
Lightly oil the grill grate.
Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Grilled Chicken

EvolvingMedia — Wed, 18 Jul 2018 17:21:23 +0000

Prep
15m

Cook
20m

Ready In.
9h

Ingredients

1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves

Directions

In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate.
Place chicken on the prepared grill
Cook 6 to 8 minutes per side, until juices run clear.
Discard marinade.

Easy Grilled Chicken

EvolvingMedia — Tue, 17 Jul 2018 20:09:22 +0000

Prep
10m

Cook
10m

Ready In.
20m

Ingredients

4 skinless, boneless chicken breast halves
1 red bell pepper
1 cup Italian-style dressing
1 zucchini
1 green bell pepper

Directions

Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes.
Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with le!over dressing.
Grill chicken and veggies over medium heat.

Crispy Orange Beef

EvolvingMedia — Tue, 17 Jul 2018 16:34:10 +0000

Prep
20m

Cook
15m

Ready In.
1h 5m

Ingredients

1 1/2 pounds beef top sirloin, thinly sliced
1/3 cup white sugar
1/3 cup rice wine vinegar
2 tablespoons frozen orange juice concentrate
1 teaspoon salt
1 tablespoon soy sauce
1 cup long grain rice
2 cups water
1/4 cup cornstarch
2 teaspoons orange zest
3 tablespoons grated fresh ginger
1 1/2 tablespoons minced garlic
8 broccoli florets, lightly steamed or blanched
2 cups oil for frying

Directions

Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium- low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

French Canadian Tourtiere

EvolvingMedia — Mon, 16 Jul 2018 18:48:22 +0000

French Canadian Tourtiere

Prep
40m

Cook
40m

Ready In.
2h

Ingredients

1 pound lean ground pork
1/2 pound lean ground beef 1 onion, diced
1 clove garlic, minced
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground sage
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 recipe pastry for a 9 inch double crust pie

Directions

In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
Preheat oven to 220 ° C / 425 ° F
Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits
in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.