Zaycon Chicken

REPOST:  October 5, 2011

 I am here to tell you this is an AMAZING price for chicken and WELL WORTH ordering a case before they are SOLD OUT!  GO NOW to this link:  http://www.zayconfoods.com/refer/zf10027, SIGN UP and order!!!  This event most generally sells out so I would be inclined to believe it will be gone again rather quickly.  Go!  Go NOW and register and order!  SERIOUSLY! :)

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WOW!  I'm impressed!!!!  So, many of you saw my post about the amazing chicken deal.  Well, I picked my chicken up yesterday and wanted to show you what I got so that if this event comes to your town, or again comes to the valley that you all can get in on it! :)  TOTALLY impressed!  WOW!  I do know that this company also has "ground beef" events, and FOR SURE, if they offer this in the Phoenix area, I'm participating. 

A few weeks ago, I found out about this chicken event.  Basically, this company offers AMAZING product for an AMAZING price.  This chicken is hormone and injection free.  This event was for boneless, skinless chicken breasts in 40 pound boxes for just $1.49/lb.  WOW!!!  This is stuff I normally used to by at like Sprouts because they offer the chicken with no fillers, it's healthier, better for you, etc.  You also pay an arm and a leg for the stuff at Sprouts!  Not here.  I was so excited. 

I went to the website, registered, and then bought my box ahead for the event day.  This event SOLD OUT, so if it comes around again, you need to be QUICK about ordering! 

My friend and I went yesterday to pick it up!  It was the smoothest, most slick adventure to getting chicken.  Felt a tiny bit guilty as a matter of fact! :)  So, we brought our printed "receipts" with us.  They had a big refrigerated semi trailer in the parking lot of a church in Gilbert.  They had orange cones everywhere and a definite flow of traffic set up!  There was ONE entrance, and about half way around the "U" there was someone checking your name off the list and then they'd put laminated "numbers" of how many boxes you were picking up under your wipers and then you'd keep driving forward and on either side of the trailer you pulled up.  Then there were about 8 people there taking the boxes off the truck (already premeasured and pre packeaged) and putting them into your trunk and off you went!  That was it!  SO EASY!

Got home and immediately started prepping my chicken by taking the yucky stuff off (I'm pretty picky about this! :)) and then putting them into a variety of Ziploc bags.  I decided to bag mine very specifically so that in the future it's super easy for me to make my meals.  I had some in stir fry fashion where I cut my chicken into strips, I put 3 breasts in several bags for when I make soups or taco meat, and then I put 4-5 breasts into a few bags for when I make Christy's Chicken or dishes like Chicken Fillets over Rice, etc.  I LOVE IT!  I am going to show pictures below for you to see.  Wish so bad now that I would've taken pictures of the pick up location.  Maybe next time!  I got a total of about 42-44 single breasts.

I HIGHLY RECOMMEND THIS IF IT COMES AGAIN TO PHOENIX OR COMES TO YOUR AREA!  Go to the website here and check for events:  http://www.zayconfoods.com/refer/zf10027.  If you continue following my blog or my JoJo's NumNums facebook page, I will announce again when I hear they will be here.  It's my understanding they come about 2 times a year.

Here is how the chicken comes. The breasts are together.

 Here you can see the box that it came in.

Here's all my chicken prepped several different ways!

Stuffed Chicken Breasts

Okay, so since starting the dinner club, I have had some NEW and EVER SO YUMMY dishes and I am SO GRATEFUL for my group!  One of my FAVORITE dishes is my friend Christy's Stuffed Chicken Breasts.  SERIOUSLY, they are so unbelievable.  Not even sure what exactly it is I love about them, but I could seriously eat an entire pan.  So, with the permission of Christy, I am able to share this recipe with you all!  Now................go and make them! :)

Dip each chicken breast in egg then crushed Saltines.

This is how it should look BEFORE it's baked.

This is after (I know not much difference, just darker).

When you cut the cooked breast open, this is how it should look.

4 chicken breasts, better made with fresh, not frozen bagged

2 lb shredded cheese (SHARP cheddar, pepper jack, something with BIG flavor)

2 sleeves saltine crackers, crushed

2 eggs beaten

Take each chicken breast and slice lengthwise about 1/2 way though. Turn your knife parallel to cutting board and cut a pocket into each side of the chicken breast, making sure you don't cut all the way though. Stuff pocket with cheese. Try to "reshape" chicken breast. Dip breast in egg and then crackers. Bake at 350 for about 30-50 minutes, or until cooked through.  Chicken needs to be at least 165 degrees F at the thickest part of the chicken.  I always serve this with a vegetable whether hot or a salad.

Chicken Chili

3 c chicken, cooked & diced

2 cans Northern Beans, drained

1 t cumin

2 c salsa

1 c chicken broth

3 c Monterey Jack Cheese, shredded
Throw everything in a crock pot on LOW for 4 hours!  Very yummy served in a bread bowl!  Mmm!

Chicken Delight

Truly again, one of my favorite recipes!  Just can't get enough of it!  I had this for the first time 5 years ago after Jobe went home to live with Jesus.  Our church was gracious enough to bring meals for us for almost 2 weeks and this was one I will never forget!

6 boneless, skinless chicken breasts
6 slices Swiss cheese
1 can Cream of Chicken soup
1/4 c milk
1 box dry Stuffing
1 stick butter

In a 9x13 pan, lay the chicken breasts flat and not overlapping each other.  Put one slice of swiss cheese on each breast.  In a small bowl, mix together the soup and milk until it's totally mixed.  Pour over the top and cover every square inch of the pan.  Melt butter in the microwave, then pour the dry stuffing mix into the butter and coat each piece of Stuffing with the butter.  Or at least try! :)  Pour that over the top and spread evenly.  Bake in the oven at 350 for one hour!

FREEZER: Cranberry Chicken

4 chicken breasts, boneless, skinless
8 oz Catalina Dressing
1 pkg dry Onion Soup mix
1 - 1 lb can whole berry cranberry sauce

Mix together dressing, soup mix, and cranberry sauce.  Place chicken and mixture together in a freezer bag.

Serving Day:  Thaw completely.  Place chicken with cranberry sauce in greased baking dish, and bake at 350 for 1 to 1 1/2 hours uncovered.

Chicken Salad

3 boneless, skinless chicken breasts
2 green onion
1/2 c green or red grapes, quartered
1/4 c sliced almonds, toasted
1 - 1 1/2 c Miracle Whip
6 butter croissants

Boil chicken breasts and chop.  Mix all other ingredients (green onion, grapes, almonds and Miracle Whip) into the chicken until well blended.  Chill.  Serve on croissants.

Chicken & Pasta

3 chicken breasts, boneless & skinless
1 - 1 lb box Rotini Pasta (or whatever shape you have, just not spaghetti)
1/4 c Olive Oil
3 cloves garlic
1/2 bag peas, frozen
1 bag Grated Parmesan Cheese (not the powdered, shreds)

Boil the pasta and drain. Grill the chicken breasts, then cube or chop it up. Cook the peas in the microwave about 4-5 minutes and drain. In a LARGE bowl, put in Olive Oil, garlic and cooked Pasta and stir to coat all the noodles. Then add in the peas, chicken and cheese! Serve!

This can also be made with fresh tomatoes instead of the peas. I usually do tomatoes when they are in season! :) ESPECIALLY fresh from the garden! :)

Southwest Wrap Ups

2 cans refried beans
1/2 c salsa
2-4 c chicken, cooked and chopped
1 1/2 c corn
2 c cheddar cheese
16 flour tortillas

Mix everything together but the cheese and tortillas. Lay tortillas out on the counter and scoop same amount into each tortilla, top with cheese IN the tortilla, fold sides in, place on a cookie sheet, then top with remaining or extra cheese. Bake in oven @ 350 for 20-30 minutes until filling is warmed.

This is great served with Spanish Rice! You may also substitute beef for the chicken!

Chicken Fillets

As a child, my mom would ask each of us on our birthdays what we'd like for a special "birthday" meal! This is what I chose nearly every year! One of my favorites!

1 pkg boneless, skinless chicken breasts
1 can cream of chicken soup
1 1/2 c sour cream
1/4 c milk
2 pkg Carl Buddig Corned Beef
2 cup Cheddar Cheese, shredded
Rice

Cut chicken breasts in half so there are about 6 portions. Lay in the pan. Cut corned beef and spread over the top of filets. Mix together soup, sour cream and milk and pour over the top. Top with shredded cheddar cheese. Bake at 275 for 3 hours. Serve over cooked rice.

Chicken Parmesan Fondue

3 boneless, skinless chicken breasts
1 c breadcrumbs
1 t garlic powder
1 t dried basil
1 t oregano
1 T Parmesan Cheese
2 eggs
Canola Oil

Mix together dry ingredients. Whisk eggs. Dip each cubed piece of chicken in the egg mix, then into bread mix. Refrigerate until ready to serve. Heat oil to high heat in the fondue pot. Cook each piece for 3-4 minutes. Dip in the dips available. (See dips.)

Chicken Fried Rice

2 cups jasmine rice
2 cups chicken broth
2 boneless, skinless chicken breasts (cooked and chopped)
1 cup chopped baby carrots
1 cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
1 1/2 T - 2 T sesame oil

Start rice in the rice cooker first so it's ready for when you have gotten the rest of the stuff prepped and ready to toss. Peel and chop carrots and cover in water to prepare for microwave. Microwave on high for 4 minutes, then add the peas to the carrots and microwave for 1 more minute, then drain. In a large saucepan, scramble eggs in the vegetable oil. Put scrambled eggs aside for later. Heat pan over high heat. Pour in 1 1/2-2 T sesame oil, then stir in carrots, peas, scrambled eggs and chopped chicken; stir in cooked rice, stirring constantly so everything is mixed and separated. Shake in soy sauce, and toss rice to coat. Drizzle with a little more sesame oil, and toss again. Best served HOT.

Note: Many people prepare and refrigerate their rice the day ahead so that it will separate easier when frying it up. Just another option.

Cornflake Chicken

3 boneless, skinless chicken breasts (boiled and chopped)
2 c celery
2 c dry Minute rice
1 1/2 c Miracle Whip/mayo
2 t lemon juice
2 cans cream of chicken soup
1 can sliced water chestnuts

Topping:
1 stick butter
4 c cornflakes
1/2 c almonds, sliced or slivered

Mix all ingredients above (not the topping) until well blended. Melt the butter in the microwave, then coat all cornflakes and almonds with the butter. Pour over the top and even out. Bake at 350 for 30 minutes.

Chicken Tortilla Soup

1 pkg boneless, skinless chicken breasts
1/4 c olive oil
4 cloves garlic
1/2 t cumin
1 t chili powder
32 ounce (1 quart) chicken broth
2 T lemon juice
1 bag or 2 c. frozen corn (C&W is my favorite)
2 c salsa

Toppings:

sour cream
tortilla chips
cheddar cheese

Boil and chop chicken. I've also thrown my chicken onto my Foreman to get an even better flavor. Put the chopped chicken into a kettle along with olive oil and spices and saute for about a minute. Add chicken broth and bring to a boil. Add lemon juice, corn and salsa. Let simmer on medium for about 20 minutes. Serve. We put our toppings on, then dip our chips instead of spoons! Towards the end you'll need spoons, but it's so thick and hearty it's great to use the chips to scoop most of it!

Chicken Stir Fry

Rice:

2 c chicken broth
2 c Jasmine rice (best rice to use for stir fry)

I throw mine into a rice cooker (a must have) and push the button!

Meat:

3 boneless, skinless chicken breast halves, cubed
2 T Iron Chef Sesame Garlic Sauce & Glaze
2 T vegetable oil
1 t sesame oil
3-4 cloves garlic, pressed
1 T lime juice
2 T soy sauce

Cut chicken and stir the remaining ingredients to cover the chicken. Let "marinate" at room temperature for 30 minutes.

Veggies:

Carrots
Broccoli
Cauliflower
Waterchesnuts
Almonds or Cashews (optional)

Wash, cut & slice whichever vegetables you like (I just use what I have on hand, never the same each time I make it). Set aside ready for stir fry.

Thickener:

1 c Chicken Broth
2 T corn starch
1/4 c Iron Chef Sesame Garlic Sauce & Glaze

Stir and set aside.

To Cook:

Put 1 t. sesame oil in large skillet pan. Turn burner on between medium high and high. Let oil heat, then add the chicken and level across the bottom of pan, cover and cook, stirring occasionally for about 6-8 minutes. Put in a clean bowl and set aside. Put another teaspoon or so of sesame oil in pan and add raw vegetables and coat all with oil, then add about 1/4 c chicken broth and cover with lid and let steam for 4-5 minutes. When the vegetables are done, throw the chicken back in and add the gravy mixture all in one pot and stir everything and let cook for about another 2 minutes until the sauce will thicken and coat everything. Serve hot! :)

This amount of ingredients serves our family of 5, and my kids will eat seconds. If you are just two people, I would cut everything in half! :)

This recipe sounds complicated, but trust me, worth every second of the work. It's actually not all that hard to make, just a lot of "prep." It cooks up in less than 15 minutes! The Iron Chef glaze is a MUST HAVE to make this the ultimate dish. I used to be able to find it in the Chinese aisle at Fry's (for my Arizona friends), but very recently they have stopped carrying it. So I ordered it on Amazon at the following link. http://www.amazon.com/Sesame-Garlic-Natural-15-Ounce-Bottles/dp/B00032KHPI/ref=sr_1_1?ie=UTF8&s=grocery&qid=1267332644&sr=8-1 One bottle will last you approximately 3 batches.