Cooking video Recipes

Cooking w/ the DeGroff’s #8 – Chipotle Honey Chicken Thighs

This turned out to be a great dinner especially since we were cleaning out the refrigerator. The chicken tasted awesome but the spinach beet salad stole the show! Enjoy!

Recipe:
1.5lbs of boneless chicken thighs
3-4 beets
4-5 ears of corn
Spinach salad mix
2 tbsp of Olive Oil
2 tbsp honey
1 tbsp garlic powder
4-6 tbsp of chipotle salt
Juice 1 lime

1. Heat oven to 425*
2. Cover beets in tin foil with Olive Oil
3. Roast beets for 45mins
3a. Once beets are done roasting and cooled clean the skin off with a paper towel
3b. Chop cooled beets and add to spinach salad
4. Mix marinade ingredients in a bowl and pour over the chicken
4a. Grease casserole dish with cooking spray
5. Cook chicken for 25 minutes at 425* or until 165* internal temp
6. Wrap corn in plastic wrap with 1/2 tbsp of water on high for 4-6 minutes or until tender**
7. Enjoy!

**cooking hack for quick corn on the cob!

Cooking w/ the DeGroff’s #7 – Crockpot Sweet Barbacoa

This meal is super easy because it’s done in the crockpot! We’d recommend starting it before work and then finish it when you get home. Or do it as meal prep before the week starts. It gets better day after day! This Sweet Barbacoa is great for sliders, tacos or anything else you can imagine.

Ingredients:
2 pork tenderloins
12-20 ounces of Cola
1 1/4 Cups Brown Sugar (split into 1/2 & 3/4 cups)
8 ounce can green chilies
12 ounce can red enchilada sauce
Delivery method of your choice (we used lettuce!)

Recipe:
1. Add tenderloins, 1/2 cup brown sugar, 12-20 ounces cola to a plastic bag
2. Mix up ingredients and refrigerate 2+ hours, longer the better!
3. Cook on low 7 hours
4. Drain liquid and add shredded pork back to the crockpot
5. Add green chilies, enchilada sauce and 3/4 cup brown sugar
6. Mix and cook 1 more hour, stirring occasionally
7. Enjoy or refrigerate until needed!

Cooking with the DeGroff’s #6 – Seasoned Shrimp w/ Spiral Zucchini Pasta

This is one of our favorite dishes to make and the best part? It’s super easy to make. All you have to do is shred the zucchini, chop the veggies, and then cook the shrimp. Just try it!

Here’s what we used:

2 chopped bell peppers
1 onion chopped
3-4 small zucchini made into pasta like noodles
Bag of de-veined previously frozen shrimp
1 tbsp of olive oil
1 tbsp of butter
2 tbsp Coastal California Fennel Pollen Rub from Savory Spice
1 tsp salt
Pepper to taste

1. Heat up big pot adding butter and olive oil
2. Sauté onions until they become translucent
3. Add bell peppers
4. Stir until soft
5. Add zucchini and sauté for 5 minutes
6. Add shrimp
7. Sprinkler Coastal California Fennel Pollen Rub
8. Stir ever so often to evenly cook the shrimp
9. Once shrimp are pink and cooked through
10. Serve in a bowl
11. Enjoy!

We were so hungry that we almost didn’t get any shot of the finished meal! It was so good we didn’t have left-overs.

Cooking w/ The DeGroff’s #5 – BBQ Pork Tenderloin with Spicy Sweet Potato Fries

This meal was so easy to make. The pork came pre-seasoned and ready to go. So all we had to do was make the sweet potato fries! Enjoy the video. We sure enjoyed the meal!

Cut sweet potatoes into fries
– Soak in water 4-6 hours
**we only let them soak for 1hr because we’re busy people but longer is usually better!
– Pat Dry
– Bake 20-30 minutes @ 450*
– Flip and rotate halfway through
– 5 minutes under broiler for extra crispy fries

Heat Grill to 450*

– Pat Pork Dry
– Trim fat
– Have pork tenderloin at room temperature
– Sear all sides (6-8 minutes)
– Cook another 24 minutes (off direct heat & covered) or until pork hits 145* internal temp
– Flip after 12 minutes
– Let it rest 5-10 minutes
– Slice and enjoy!

Check out the blog (http://bit.ly/2a6wqar) for recipe modifications!

http://www.myfitnesspal.com
http://www.hormel.com

Sage-Lemon Cornish Hen w/ a Summer Salad – Cooking w/ the DeGroff’s #4

The Cornish hen were brined for 6 hours in the Sage-lemon brine we made the earlier in the day. Then we rinsed, dried them and let the chickens rest in the fridge overnight. The next day we added a dry rub to the hens and let them come up to room temperature. We fired up the grill and let it get to 450 degrees before baking the Cornish hens for 45 minutes or 165 degrees. Then we let them rest for 10 minutes! We added a Watermelon Arugula Spinach and Feta Cheese salad! Enjoy!

Here is the link to the recipe: http://bit.ly/29LdXwD

Sage-Lemon Poultry Brine – Cooking with the DeGroff’s #3

Great recipe for brining all types of poultry. No brine is quick but let’s be honest it’s so worth it. Try it out!

We found the recipe here http://allrecipes.com/recipe/241483/perfect-chicken-brine/:

We chose to use garlic powder instead of fresh garlic. Since we didn’t have dried basil we left it out of the recipe. We also added lemon because it tastes and smells awesome! That’s the point use what you have and just make the brine. Your belly will thank you!

Apricot-Dijon mustard glazed pork with cheesy cauliflower – Cooking with the DeGroff’s #2 

We found this great recipe in Cooking Lightly magazine. It was so awesome! We’ll definitely make it again.

The calorie breakdown looks like this:

Total calories 490k/cal for each serving which includes a cup or so of cheesy cauliflower. Each serving has 37g of carbohydrates, 43g of protein and 29g of fat.
Here is where we got the recipe:

http://www.myrecipes.com/m/recipe/apricot-mustard-glazed-pork-tenderloin

1 1/2 tablespoons canola oil, divided
2 tablespoons minced shallots
1/2 teaspoon finely chopped rosemary
1/3 cup light brown sugar
2 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon kosher salt, divided
4 medium ripe apricots, pitted and chopped (about 12 oz.)
1 (1-lb.) pork tenderloin, trimmed
1/4 teaspoon black pepper

We made a few modifications to this recipe. We used apricot preserves because that’s what we had. So to balance out the sugar we didn’t use brown sugar. We also used olive oil instead of canola oil because we like it better. You can read more about the modifications we made on our blog: http://bit.ly/29ly8jW

Cajun Chicken Thighs and Spinach Salad – Cooking with the DeGroff’s #1 

Quick and tasty cajun chicken! We added a spinach salad with strawberries, blueberries, honey roasted almonds and finished it with blush wine vinaigrette.

The calories were 461 k/cal per serving with 32g of carbohydrates, 27g of fat and 29g of protein. We didn’t mean for it to be that balance but that’s what happens when you just make good wholesome food! This was excellent! For more information and how you can modify this dish to fit your dietary goals check out our blog: http://bit.ly/29xB5Rh