Shop 248th Street Gift Basket Winner

Congratulations to John Smit of Langley on winning the Shop 248th Street gift basket at Bonetti Meats! Its full of goodies from us, Krause Berry FarmsJD Farms – Specialty Turkey Store & Bistro, Langley, BC and Kensington Prairie Farm. Here he is collecting his prize from Carlo this morning. Congrats John!

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Healthy Eating ~ Poultry Recipe Contest

Congratulations to Katy Mayrs! She is the winner of our “Healthy Eating ~ Poultry” recipe contest on our Facebook Page . Katy has won a consultation and 3 free training session with a personal trainer at Innovative Fitness, Langley and a $25 Bonetti Meats gift certificate. Congrats Katy! Here is the winning recipe…Bruschetta Chicken

1/2 cup flour
2 eggs, beaten
4 boneless, skinless chicken breasts
1/4 cup freshly grated parmesan cheese
1/4 cup crushed garlic croutons (make your own..healthier!)
1 tablespoon butter, melted
2 large tomatoes
3 tablespoons minced fresh basil
2 garlic cloves, minced (appox. 1 teaspoon)
1 tablespoon olive oil
salt & pepper to taste

Preheat oven to 375 degrees. Grease 9×13 baking dish. Place flour & beaten eggs in separate shallow bowls. Dip chicken into flour, then into eggs. Place into baking dish. Combine parmesan cheese, crushed croutons, & melted butter then sprinkle on chicken. Loosely cover with foil. Bake for 30-40 minutes, or until top is browned and chicken is cooked through. Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through.

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Picnic Ham…

SO….Picnic “Ham” isn’t actually ham…who knew?! Ham is from the back legs of the pig while Picnic (who names this stuff??) is taken from the front legs and shoulder area. As such, it can be tougher so should be slow cooked. It walks like a duck and talks like a duck BUT isn’t actually a duck….now you know!  🙂

Sweet Spicy Pineapple Short Ribs

Sweet Spicy Pineapple Short Ribs

(As seen on Global Noon News with Angie Quaale, Nov18, 2012)

6-8 generous bone in beef short ribs approx. 4 pounds cut in 3 1/2-inch pieces
1 cup soy sauce
2 cooking onions, cut into 1-inch wedges
1 tablespoon Sriracha
4 garlic cloves, smashed
1 teaspoon freshly grated ginger
1 ½ cups dark-brown sugar
6 tablespoons rice vinegar
1 whole fresh pineapple peeled, cored and chopped into 1” chunks
¼ cup for flour for dredging
Cooked brown basmati rice, for serving
Chopped green onions for garnish

Season the short ribs with a little bit of salt & pepper – sprinkle on a bit of flour & shake off any excess. In a heavy bottomed fry pan with a splash of olive oil over high heat, sear the ribs until golden brown. Transfer them to your slow cooker. Add the onions, garlic, and ginger. Meanwhile, in a medium bowl, whisk together the brown sugar, soy sauce, vinegar and Sriracha. Pour that over the ribs. Cover and cook on high until ribs are almost tender, about 4 hours. Add the chopped pineapple and cook for about another hour. With a large slotted spoon, remove the ribs from the liquid and let them rest on a plate tented with foil. Skim the fat from the braising liquid. Serve the ribs over steamed brown rice with some of the pineapple sauce drizzled on top. Garnish with freshly chopped green onions.

Slow Cooker Short Ribs with Angie Quaale

Our friend, Angie Quaale of Well Seasoned, a gourmet food store, did a cooking segment on Global Noon News today with our short ribs.  Check it out here:   Noon News Hour – Slow cooking.  Find the recipe under our Tips/Recipes tab.  Enjoy!