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Happy Thanksgiving!

Thursday, November 20, 2008

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Here is a recipe for stuffed chicken breast-I used this last year and will use it again this year-it turns out great-and everyone loves the quality and appearance of the food.  

1-lb Match™ Chicken  1/4 lb.
Match™ Breakfast Sausage

For Rub: 
¼ tsp. black pepper
1 tsp. salt
2 tsp granulated garlic
1 tsp poultry seasoning
1 tsp fine herbs
Combine and set aside.

For stuffing: 
2 Tbls. Canola oil
¼ pound Match Breakfast Sausage
¼ cup onion, chopped
¼ cup celery, chopped
2 tsp. garlic
2 Tbls. chopped pimentos
½ cup traditional herb stuffing mix
¼ to ½ cups apple juice or vegetable stock

In medium skillet heat 1 T. oil, sauté Match™ Breakfast Sausage over medium heat, crumble while cooking, cook till browned and edges are crispy. Set aside. Saute onion, celery and garlic 5 minutes over medium heat. Add chopped pimentos. Combine with dry stuffing mix and stock and stir to moisten. Mix with the breakfast sausage.

Lay 18′ piece of plastic wrap or wax paper on counter. Place Match™ Chicken in center. Place same size piece of plastic wrap or wax paper over top of Match™ Chicken. Roll Match™Chicken with rolling pin or by hand till 6″x12″ rectangle approximately 1/2 inch thick. Remove top layer of wrap. Spoon a total of 2 cups of stuffing mixture down the length of one side of the chicken. Fold
  remaining half of Match Chicken over stuffing. Seal ends and the open side well, forming into a 3″x12″ log.

Season the outside of the chicken with the rub.

Sear stuffed chicken in roasting pan with 1 T. oil until golden on all sides. Place in 400° oven for 20-30 minutes. Bake any remaining stuffing in oil sprayed casserole dish for 15-20 minutes.

Slice stuffed Match™ Chicken; serve with vegan mushroom gravy, side stuffing, and your favorite vegetable.

Yield: 4 servings

Match™ premium vegan meats are available in Ground Beef, Chicken, Pork, Italian Sausage, Breakfast Sausage, and Crab. Go to www.matchmeats.com for more information and recipes.

½ lb. Match™ Breakfast Sausage
Stuffing of your choice (2 cups)

In medium skillet heat 1 T. olive oil, sauté Match Breakfast Sausage over medium heat, crumble while cooking, cook till browned and edges are crispy. Mix with the stuffing of your choice.

Lay 18′ piece of plastic wrap or wax paper on counter. Place Match™ Chicken in center. Place same size piece of plastic wrap or wax paper over top of Match™ Chicken. Roll Match™Chicken with rolling pin or by hand till 6″x12″ rectangle approximately 1/2 inch thick. Remove top layer of wrap. Spoon a total of 2 cups of stuffing mixture down the length of one side of the chicken. Fold remaining half of Match Chicken over stuffing. Seal ends and the open side well, forming into a 3″x12″ log.

Season the outside of the chicken with a little salt, cracked pepper and fine herbs.

Sear stuffed chicken in roasting pan with 1 T. olive oil till golden on all sides. Place in 400° oven for 15-20 minutes. Bake any remaining stuffing in oil sprayed casserole dish for 15-20 minutes.

Slice stuffed Match™ Chicken; serve with vegan mushroom gravy, side stuffing, and your favorite vegetable.

Yield: 4 -6 servings

Match™ premium vegan meats are available in Ground Beef, Chicken, Pork, Italian Sausage, Breakfast Sausage, and Crab. Go to www.matchmeats.com for more information and recipes. 

holiday-roast-recipe-card.doc 

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Thanksgiving Recipe Demonstrations at Whole Foods Markets

Monday, November 17, 2008

Executive Chef Freddie Holland will be at the following Whole Foods Markets demonstrating stuffed chicken breast-perfect for Thanksgiving dinner!

Here is the schedule:

Brentwood (Galleria)
Nov. 22 and 23
Dec 6, 7, 20, and 21

Town and Country Market
Dec 13 and 14.

All demos are from 11:00 am to 3:00pm. He will show you how to stuff Match chicken with your favorite stuffing (or a stuffing made by Whole Foods Market)  and you can sample the prepared dish right there in the store. He will have recipe cards available for you to take home. What a perfect way to have a healthy and gourmet meal on Thanksgiving!   

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Match Recipe #2: Match Corn Flake Fried Chicken

Thursday, November 13, 2008

This is a great and quick recipe we found in Gourmet Magazine and we matched it: Corn Flake Fried Chicken

Try this and send us your comments, we appreciate hearing from you!

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Original Recipe
Gourmet Magazine, July, 2008

Ingredients

  • 1(6- to 8-ounce) skinless boneless chicken breast
  • 1 large egg
  • 1/4 cup milk
  • 1 1/2 cups cornflakes
  • 1/3 cup vegetable oil

Directions

Pound chicken between 2 sheets of plastic wrap to an even 1/2-inch thickness.

Whisk together egg and milk in a shallow bowl. Crush cornflakes into another shallow bowl and toss with 1/4 teaspoon each of salt and pepper.

Heat oil in a small nonstick skillet over medium heat until hot.

Meanwhile, sprinkle chicken with 1/4 teaspoon each of salt and pepper. Dredge in egg mixture, letting excess drip off, then in cornflakes, pressing to help adhere.

Fry chicken, turning once, until golden and just cooked through, 5 to 6 minutes total. Drain on paper towels.

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Match™ Corn Flake Fried Chicken
Adapted from Gourmet Magazine

Ingredients

  • 1 lb Match™ premium vegan chicken formed into 4 4″ patties
  • 1 1/2 cups Cornflakes
  • 1/4 cup vegetable oil

Seasoning Mixture:

  • 2 tsp celery salt
  • 1 tsp granulated garlic
  • 1/2 tsp cracked pepper

Directions

After forming Match chicken into patties, set aside. Crush cornflakes in shallow bowl and toss with 1/4 tsp each of salt and pepper. Heat oil in a small non-stick skillet over medium heat until hot and sprinkle each side of patties with seasoning mixture. Press each patty into seasoned corn flake crumbs and place into hot oil, turning once and cook until golden brown on both sides 5-6 minutes total. Drain on paper towels.

Makes 4 servings.

CHEF’S NOTES: You can serve this Southern favorite with Gourmet’s smashed potato and pea recipe or any of your family’s favorite side dishes. It was easy to make this recipe vegan because the breading sticks so well to Match chicken without using any type of egg wash or standard breading procedure. I added the garlic and celery salt because the cornflake breading came across more sweet than savory so this gave it a nice balance.
Executive Chef Freddie Holland

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Two New Restaurants offering Match™ Meats

Thursday, November 13, 2008

Two new restaurants are offering menu items made with Match™ meats:

 

William Shakespeare’s
601 North Grand
St. Louis, MO 63103
(NW corner of Grand and Washington)
314-601-3922

Square One Brewery
1727 Park Avenue
St. Louis MO. 63104
314-231-ALES (2537)
www.squareonebrewery.com

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Match Recipe #1: Sesame Chicken Strips

Tuesday, October 21, 2008

We found this wonderful recipe on the Food Network: Sesame
Chicken Strips By Paula Deen from the show Paula’s Home Cooking, Episode
Wedding Shower, and we decided to “Match” it with our own vegan/vegetarian version
of it.

Everyone we make this recipe for loves it-and it can be made ahead of time
and refridgerated or frozen if you need the last minute convenience. I like
them pan sautéed in a little oil, but they can be sprayed with oil and baked
if preferred.

Try this and send us your comments, we appreciate hearing from you!

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Original Recipe
Courtesy Paul Deen, Paula’s Home Cooking Episode: Wedding Shower

Ingredients

  • 6 skinless boneless chicken breast halves
  • 1 cup sour cream
  • 1 tablespoon lemon juice; 1/2 lemon, juiced
  • 2 teaspoons celery salt
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic, minced
  • 1 cup dry bread crumbs
  • 1/3 cup sesame seeds
  • 4 tablespoons (1/2 stick) butter, melted

Directions

Lightly grease a 15 by 10-inch jelly roll pan. Cut chicken crosswise
into 1/2-inch strips. In a large bowl, combine sour cream, lemon juice,
celery salt, Worcestershire sauce, salt, pepper, and garlic. Mix well.
Add chicken to mixture, coat well, and cover. Refrigerate at least 8 hours
or overnight.

Preheat oven to 350 degrees F.

In medium bowl, combine bread crumbs and sesame seeds. Remove chicken
strips from sour cream mixture. Roll in crumb mixture, coating evenly.
Arrange in single layer in prepared pan. Spoon butter evenly over chicken.
Bake for 18 to 25 minutes or until chicken is tender and golden brown.

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Sesame Match™ Chicken Strips
Adapted from Food Network.com
 

Ingredients

  • 1 lb Match™ Chicken
  • 1 cup vegan cream cheese
  • 3 Tbsp fresh lemon juice
  • 1 tsp celery salt
  • 2 tsp vegan worchestershire
  • ½ tsp salt
  • ¼ tsp cracked pepper
  • 3 cloves garlic, minced
  • 1 cup dry bread crumbs
  • 1/3 cup sesame seeds
  • 4 tbsp Canola oil (or vegetable oil)

Directions

Lightly grease a 15×10 inch baking sheet. Or line with non-stick foil.

Form Match into 8 tenders.

In a large bowl combine sour cream, lemon juice, celery salt, worchestershire
sauce, salt, pepper and garlic. Mix well.

In a medium bowl combine bread crumbs and sesame seeds.

Dip the tenders in the cream cheese mixture and roll in bread crumbs,
coating evenly.

Arrange in a single layer in prepared pan. Spray with vegan margerine
or a little oil, and bake at 350 for 25 minutes or until Match™ chicken
is firm and golden brown.
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