Tag Archives: Recipe

Recipe: Hearty Bison Stew

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Time to change it up on the blog and post our first ever BISON recipe! This simple recipe for hearty bison stew is the perfect cold weather dinner and is even better when reheated as leftovers so be sure to make plenty!

Bison and beef can be substituted for one another in most recipes, but while they may have similar tastes there are a few key differences. The LiveStrong Foundation notes that a 3 oz. serving of beef sirloin provides 207 calories, while a 3 oz. serving of bison sirloin contains only 145 calories. Bison is also lower in fat than beef, and boasts higher levels of protein. Like any good stew, this recipe is pretty hearty and can be revised based on your particular palette. We recommend adding some onion, potato, celery and baby carrots.

Hearty Bison Stew

Ingredients:

  • 2 Tablespoon flour
  • 1 Teaspoon salt
  • ½ Teaspoon freshly ground black pepper
  • 2 Pounds bison stew meat cut into 1-inch cubes
  • 1 Tablespoons cooking oil
  • 2 Cups stock (bison, chicken, or vegetable all work just fine)
  • 2-3 Tablespoons tomato paste
  • 3 Whole cloves
  • ¼ Cup chopped fresh parsley.
  • Preheat the oven to 275F.

How to make Hearty Bison Stew:

Combine flour, ½ tsp. salt, and pepper in big brown paper bag. Add bison cubes and shake to coat.

Put cooking oil in large saucepan and put on medium-high heat. Once hot, add the bison cubes. Brown meat on all sides – stirring occasionally. Reduce heat to keep from burning if necessary.

Once the meat is browned remove the pan from heat and transfer meat to a 3-4 quart casserole dish.

Add the stock to the saucepan and return to medium-high burner. Work a whisk along the bottom of the saucepan to blend in any of the browned bits. Whisk in ½ tsp. salt, tomato paste, whole cloves and fresh parsley. Once combined add the saucepan contents to the meat in the casserole dish.

Cover the casserole dish and cook in the oven for 4 hours. Stir stew once after about 2 hours of cooking.

Serve with vegetables of choice and warm rolls.

Pan Seared Salmon

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This recipe for Pan-Seared Salmon with Arugula, Beets and Horseradish and Sour Cream is a totally delicious way to prepare your fresh salmon from Passanante’s Home Food Service. Complete with little-known candy stripe beets, this meal offers a clean, earthy and rich take on everyone’s favorite fresh water fish.

Pan Seared Salmon

  • 2 Salmon fillets
  • 3/4 Cup pearled farro
  • 3 Ounces brussels sprouts
  • 2 Ounces arugula
  • 1 Bunch of baby candy stripe beets
  • 1 Bunch of chives
  • 1 1-Inch piece of fresh horseradish
  • 1 Shallot
  • 1 Tablespoon sherry vinegar
  • 1/2 Cup sour cream

1. Wash and dry all fresh produce. Remove salmon from refrigerator and allow to sit and warm to room temperature.

2. Boil the beets for 20-22 minutes or until tender when pierced with a fork. Drain and set aside until cool enough to touch. Using a paper towel gently rub the skin off each beet before thinly slicing the beets into rounds.

3. Cut off and discard the stem ends of the brussels sprouts and cut each sprout in half length wise and continue to thinly slice.

4. Peel and finely grate the horseradish.  In a small bowl whisk together horseradish and sour cream; season with salt and pepper.

5. Peel and mince the shallot to get 2 tablespoons of minced shallot; place in a small bowl with the sherry vinegar. Finely chop the chives.

6. Add farro to a medium pot of boiling water and cook 16-18 minutes or until tender. Drain thoroughly and return to the pot. Add the arugula and a drizzle of olive oil. Toss gently and season with salt and pepper.

7. Season the salmon fillets with salt and pepper and in a medium nonstick pan heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets. Cook for 2-3 minutes per side.

8. Combine brussels sprouts, shallot-vinegar mixture , chives and slices beets. Add a drizzle of olive oil and salt and pepper. Top the salmon with the salad and a garnish of horseradish sour cream.

Recipe: Mushroom Asiago Chicken

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In keeping with the spirit of National Chicken Month, this week’s featured recipe can be prepared with either light or dark meat chicken. As with most poultry recipes, the part of the chicken you chose to prepare depends on personal preference. Dark meat is fattier and sometimes gamier in flavor than white meat because it comes from a more active part of the bird (wings, thighs, and drumsticks) and is a different type of muscle than its white meat counterparts including the breast. Running low on your supply of chicken? Check out the full list of Passanante’s Home Food Service’s poultry products.

This next recipe just may become a family favorite as we welcome fall and cooler weather in the coming weeks. Boasting gooey Parmesan and Asiago cheeses as well as tons of garlic, Mushroom Asiago Chicken is the perfect answer to any savory craving.

Mushroom Asiago Chicken

Ingredients:

  • 1 Pound boneless skinless chicken thigh or breast
  • 2 Cups portobello mushrooms
  • 5  Cloves of garlic, minced
  • 2 Springs fresh thyme
  • 1 1/2 Cups of your favorite dry white wine
  • 1/2 Cup flour
  • 3/4 Cup heavy cream
  • 1/2 Cup shredded Asiago cheese
  • 1/2 Cup Parmesan cheese
  • 1/2 Teaspoon salt (to taste)
  • 1/4 Teaspoon pepper (to taste)
  • 2 Tablespoons butter
  • Oil

Instructions:

  1. Cut chicken into strips about 1.5 inches in width
  2. Combine salt, pepper and flour in a bowl and coat each strip of chicken in the dry mixture.
  3. Over medium heat melt butter with 1 teaspoon of olive oil
  4. Add chicken to the skillet and sauté until golden on each side (about 5 minutes per side) and remove from skillet
  5. Slice mushrooms in half and sauté with 1 clove of minced garlic until golden brown
  6. Combine mushrooms with chicken and add white wine and thyme
  7. Bring to a boil, reduce heat and cover
  8. Allow to simmer for 20 minutes before pouring the liquid out
  9. Add Asiago, Parmesan cheese, heavy whipping cream, and the rest of the minced garlic
  10. Cook, stirring constantly over low heat until cheese is melted
  11. Serve over pasta or rice and enjoy!

Want to browse our other chicken recipes? Click here!

Recipe: Swiss Chicken Tetrazzini

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Happy National Chicken Month!

The first of four new recipes in September to celebrate National Chicken Month, is Swiss Chicken Tetrazzini made with irresistible Passanante’s poultry. If you aren’t already a Passanante’s Home Food Service customer you may not have had an opportunity to taste our high-quality, locally raised, antibiotic AND hormone free poultry products — and if you haven’t tasted them there’s no way for you to know what you’re missing out on!At Passanante’s we are serious about delivering delicious foods to our customers, and the taste and quality of our meats are top priority. We don’t believe in grocery store lines, foods of unknown origin, or foods packed with bad-for-your-family chemicals – which is why we would LOVE to treat you to a free gourmet food sample.

Curious to know what people are saying about us? Head on over to our Facebook page and find out why so many families across Maryland, Delaware, Virginia, New Jersey, Pennsylvania, and North Carolina trust us with their food delivery needs!

Swiss Chicken Tetrazzini

Photo Courtesy: TexasWellSeasoned.com

Ingredients:

  • 1 (7-ounce) package spaghetti
  • 5 Tablespoons butter, divided
  • 1/2 Cup flour
  • 4 Teaspoons instant chicken bouillon
  • 4 Cups milk
  • 1/4 Teaspoon pepper
  • 1 Cup shredded Swiss cheese
  • 2 Tablespoon dry sherry
  • 3/4 Pound (2 1/1 cups) chicken breast, cooked and cut into cubes
  • 1 (4-ounce) can sliced mushrooms, drained
  • 1 2/3 cups soft bread crumbs
  • 2 Tablespoons grated Parmesan cheese
  • 1 Teaspoon parsley flakes

Prepping and Cooking Instructions:

  1. Cook and drain spaghetti and set aside.
  2. In a saucepan melt 3 tablespoons butter and stir in flour and chicken bouillon. Gradually add milk.
  3. Cook and stir until the bouillon dissolves and the mixture thickens slightly to coat a spoon.
  4. Remove from heat and add pepper, Swiss cheese, and dry sherry. Stir until the cheese melts
  5. In a large bowl combine sauce, cooked spaghetti, chicken, and mushrooms. Mix well.
  6. Place mixture in a 9×13 baking dish.
  7. For the topping combine soft bread crumbs, 2 tablespoons of melted butter, Parmesan cheese and parsley flakes. Mix well.
  8. Top the casserole and bake at 325* until hot, roughly 25 minutes.

 

 

 

 

Recipe: Mexican Lasagna

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This next recipe is a spicy twist on a family favorite that everyone is sure to enjoy. Many recipes for Mexican Lasagna call for some additional ingredients including black olives, corn, refried beans and green chilies so feel free to experiment with some of your favorite flavors and customize this recipe for you and your family. Like any lasagna, this is a pretty filling meal so in most cases there isn’t any need for additional side items, although chips and guacamole is a great addition as an appetizer.

Mexican Lasagna Recipe

  • 4 Boneless skinless chicken breast halves
  • 2 Tablespoons vegetable oil
  • 2 Teaspoons chili powder
  • 1 Teaspoon ground cumin
  • 1 (14.5 ounce) Can diced tomatoes with garlic, drained
  • 1 (8 ounce) Can tomato sauce
  • 1 Teaspoon hot pepper sauce
  • 1 Cup part-skim ricotta cheese
  • 1 (4 ounce) Cup chopped fresh cilantro, divided
  • 12 Corn tortillas
  • 1 Cup shredded Cheddar cheese
  • Sliced pickled jalapeños (optional)
  1. Preheat oven to 375 degrees
  2. Cut chicken into 1/2-inch pieces
  3. Heat oil in a large skillet over medium heat
  4. Add chicken, chili powder and cumin
  5. Cook 4 minutes or until tender, stirring occasionally
  6. Stir in diced tomatoes, tomato sauce, and hot pepper sauce; bring to a boil
  7. Reduce heat and simmer for 2 minutes
  8. Combine ricotta cheese, chiles and 2 tablespoons cilantro in a small bowl and mix until well blended
  9. Spoon half of the chicken mixture into a 12 x 8-inch baking dish
  10. Layer 6 tortillas, ricotta cheese mixture, and remaining 6 tortillas, remaining chicken mixture, Cheddar cheese, and the remaining 2 tablespoons of cilantro
  11. Scatter a handful of sliced jalapeños over the top and bake for 25 minutes or until heated through.

Want to spread the word about Passanante’s Home Food Service? Contact us today and ask about hosting a tasting party. We look forward to partnering with our customers at tasting parties and preparing a variety of delicious foods for 20 or more guests at no cost to you! Call 800-772-7786 extension 208 or click here to email Steve Fahey for more info!