Patrick Frick’s Post

Balsamic Glazed Chicken with Roasted Vegetables Ingredients: 5 boneless, skinless chicken thighs 3 cups mixed vegetables (carrots, zucchini, bell peppers) 2 cups couscous 1/4 cup balsamic vinegar 2 tablespoons honey Olive oil, salt, pepper, garlic powder Instructions: Cook couscous according to package instructions. Mix balsamic vinegar and honey to create a glaze. Season chicken thighs with olive oil, salt, pepper, and garlic powder. Grill, basting with glaze until cooked. Roast mixed vegetables in the oven with olive oil, salt, and pepper until tender. Divide chicken, couscous, and vegetables among 5 containers. #FathersWithAMission #BalsamicChicken #MealPrepIdeas

1 can salmon, drained ¾ cup salted crackers, roughly crumbled Olive oil ¼ cup finely chopped onion ¼ cup finely chopped red bell pepper ½ teaspoon dried dill 1 egg, beaten 1 tablespoon lemon juice 4 Hamburger rolls 4 pieces of lettuce 4 tomato slices Mayo and mustard (and/or other condiments) In a large bowl, toss salmon and cracker crumbs; set aside. Heat 1 Tbsp. olive oil in skillet and cook onion and red bell pepper until tender. Add cooked ingredients to the salmon-and-cracker mixture and combine gently. Add dill weed, egg and lemon juice and combine gently. Form mixture into four patties. Add more olive oil to skillet and cook patties on medium heat for 3-4 minutes on each side, until golden brown. Use buns and cooked patties to assemble sliders; add your favourite toppings (e.g., lettuce, tomato) and condiment. #salmon #fish

Homemade Kimchi Ingredients: 1 medium napa cabbage 1/4 cup sea salt 4 cups water 1 tablespoon grated ginger 4 cloves garlic, minced 2 tablespoons Korean red pepper flakes (gochugaru) 1 tablespoon sugar 4 green onions, chopped 1 medium carrot, julienned 1 small daikon radish, julienned (optional) 2 tablespoons fish sauce (optional) Directions: Prepare Cabbage: Cut the cabbage into quarters and remove the core. Cut into bite-sized pieces. Salt Cabbage: Dissolve salt in water and soak cabbage for 2 hours, then rinse and drain. Make Paste: Combine ginger, garlic, red pepper flakes, sugar, and fish sauce (if using) in a bowl. Mix Vegetables: Add green onions, carrot, and radish to the paste, then mix with cabbage. Ferment: Pack the mixture into a jar, pressing down to remove air bubbles. Leave about an inch of space at the top. Let ferment at room temperature for 1-5 days, then refrigerate. #chefganesh #linkden #trending

We bet you’d be surprised by our vast choice of canned fish… …and we already know you’re going to find something you love! 🐟 We have something for every taste: from our renowned canned fish salads (yes, they’re ready for you to enjoy, especially when you don’t have time to cook!) to our high-quality Baltic herring and mackerel. Here are some highlights of our products you might enjoy today: 🐟 Canned salmon: we offer different types of canned salmon, from regular to minced (perfect as a pizza topping or for pasta!) 🐟 Smoked sprats: a classic delicacy, available as it is or with an addition of various sauces 🐟 Fried sprats: Baltic sprat fish is dipped in high-quality flour and fried in vegetable oil before being packed in jars by hand 🐟 Canned mackerel: high-quality Atlantic mackerel in oil, its own juice, or tomato sauce - you choose how you’d like it, and Faguri | Canned fish producer delivers it! In addition, we have the Baltic and Atlantic herring, Giant squid, Sardines, and more - just visit our website to learn more about our products and get in touch to order some samples! #Faguri #CannedFish #Salmon #Herring #FishProcessing

September 21 marks the National Day of 🇲🇹Malta! So let’s cook one of the national dishes of #Malta, Stuffat Tal-Fenek (Maltese Braised Rabbit). 🧑🍳In a saucepan add olive oil and gently fry the rabbit for 5 minutes or until well browned. Remove the rabbit and sweat the onion until it becomes translucent. Add garlic & carrot and cook for about 3 minutes on medium heat. Stirring constantly. 🍅Add the browned rabbit back. Add salt & pepper, red wine, Worchestershire sauce, tomato paste, sugar, oregano, beef stock cube, polpa, water, bay leaves, and optional cornflour. Gently stir everything together. Bring to a boil, lower the heat and simmer for at least 45 minutes. 🫛Add potatoes and peas, cover and simmer for further 20 minutes. Serve with freshly cooked spaghetti, chips or lots of Maltese bread. 😋Enjoy!

Cold Soba Noodles is a must try for the summer - All you need are some soba noodles, cucumber, carrots, scallions, soy sauce, rice vinegar, sesame oil, sesame seeds. Here’s a simple instruction to try at home! 1. Cook and rinse soba noodles under cold water. 2. Julienne cucumber and carrots, and thinly slice scallions. 3. Toss noodles with vegetables and a dressing made of soy sauce, rice vinegar, and sesame oil. 4. Sprinkle with sesame seeds and chill before serving. Tip: For additional protein, you can add some grilled chicken, shrimp, tofu, or even a soft-boiled egg to make the salad more filling! #quicktipmonday #summer #recipes

Whip up this #GrainFieldChickens Chicken and Vegetable Stir-Fry for a quick, tasty and healthy dinner 😍 You will need: * 2x Grain Field Chickens Chicken breasts, sliced into strips * Bell peppers, carrots, and snap peas * Garlic and ginger (minced) * Low-sodium soy sauce or tamari * Olive oil or sesame oil for cooking Method: 1. In a hot pan, cook chicken strips with a little oil until browned. Remove and set aside. 2. Add minced garlic and ginger to the same pan, then toss in vegetables and stir-fry until tender. 3. Add chicken back in and pour in a small amount of soy sauce or tamari for seasoning. 4. Serve hot over brown rice or cauliflower rice for a low-carb option. The #TasteOfGFC has never been easier to cook!

NEW RECIPE... {Chicken stir fry} 1 pound of boneless skinless chicken thighs cut into 1 inch pieces 1 tbls vegetable oil 2 cups small broccoli florets 1 red pepper roughly chopped a handful of button mushrooms halved 1 tsp minced garlic ¼ cup oyster sauce ¼ cup low sodium chicken broth 2 tsp honey 2 tsp toasted sesame oil 1 tsp soy sauce 1 tsp corn-starch salt and pepper to taste 1 tbls sesame seeds STEP 1 Heat some oil in a large pan/wok over a medium heat. Add the broccoli, peppers and mushrooms and cook for 2-3 minutes or until just tender. STEP 2 Add the garlic to the pan and cook for 30 seconds more. STEP 3 Add the tablespoon of oil. STEP 4 Season the chicken with salt and pepper and add it to the pan. Cook the chicken, stirring occasionally, until browned and cooked through, 3-4 minutes per side. STEP 5 In a bowl whisk together the oyster sauce, chicken broth, honey, sesame oil, and soy sauce. In a small bowl mix the corn-starch with a tablespoon of cold water. STEP 6 Pour the oyster sauce mixture over the chicken and broccoli; cook for 30 seconds. Add the corn-starch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken. Top with sesame seeds and serve immediately. #recipeideas #stirfry #chickendishes #healthyeating #dinnerideas #lunchideas #healthyrecipes #chickenstirfry

Start the holiday right this festive season with our #GrainFieldChickens Chicken Satay Skewers with Peanut Sauce. The #TasteOfGFC has never been tastier 😏 You will need: *1kg Grain Field Chickens fresh chicken breast cut into thin strips *¼ cup Soy sauce (for the chicken marinade) *2 tbsp Honey *2 cloves, minced garlic *1 tsp, minced ginger *½ cup Peanut butter *2 tbsp Soy sauce (for the peanut sauce) *2 tbsp Lime juice *½ cup Coconut milk Method: 1. Combine ¼ cup soy sauce, honey, garlic, and ginger in a bowl. Add chicken strips and marinate for at least 1 hour. 2. Thread the chicken onto skewers. Grill or pan-fry until cooked through, about 3–4 minutes per side. 3. For the peanut sauce, mix all ingredients in a small pot and heat gently until smooth. 4. Serve the skewers with the peanut sauce on the side. Enjoy the #TasteOfGFC Serving tip: Serves 10 (20 skewers)

Egg Roll in a Bowl 🥢 • 1 1/2 pound ground turkey • 12 ounces shredded cabbage • 4 cloves garlic, minced • 1 teaspoon ginger, minced • ⅓ cup soy sauce • 1 tablespoon sesame oil DIRECTIONS 1. In a small bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside. 2. In a large skillet, brown the turkey over medium-high heat. 3. Add the shredded cabbage and stir to combine. 4. Add the sauce mixture to the meat and veggies. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy. Makes 3 servings Per serving 1 Lean Protein 3 vegetables 3 condiments 1 fat serving