Caramelized Shallot and Beef Noodles

Ingredients:

  • 2 tablespoons sesame oil
  • 3 shallots, thinly sliced
  • 1 pound ground beef
  • 4 cloves garlic, minced (or 2 teaspoons garlic powder)
  • 1 inch fresh ginger, grated (or 2 teaspoons dried ginger)
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 1/2 cup low sodium soy sauce or tamari
  • 1 tablespoons rice vinegar
  • 2 tablespoons fish sauce
  • 3 tablespoons honey
  • 1 tablespoons garlic chili paste
  • 8 oz fresh rice noodles or dry ramen noodles
  • 1/2 cup fresh basil, chiffonade
  • 1/2 cilantro, chopped
  • Toasted sesame seeds
  • Carrots, green onions, cucumber and limes, for serving

Directions:

1. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the shallots and cook until the shallots begin to caramelize, about 5 minutes. Stir in the beef, garlic, ginger, cinnamon, and pepper. Brown all over, breaking the beef up as it cooks, about 5 minutes. Pour in the soy sauce, fish sauce, vinegar, honey, and chili paste. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the beef, about 5-8 minutes.

2. Meanwhile, cook the noodles. Bring a large pot of water to a boil. Boil the ramen according to package directions, until al dente. Before you drain the noodles scoop out about 1/2 cup cooking water, drain.

3. Add the noodles and 1/4 cup of the reserved water to the beef. Add the cilantro and basil, tossing to combine.

4. Divide the noodles between plates. Top with sesame seeds, carrots, cucumber, green onions, and fresh limes. Enjoy!

*Recipe adapted from Half Baked Harvest

One-pan, Pantry-stop, Chicken Burrito Skillet

Ingredients:

  • 2 tablespoons olive oil
  • 1 pound rotisserie chicken breasts, cut into bite-size pieces
  • 1 small yellow onion, chopped
  • Kosher salt
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp garlic powder
  • 1 can (15 oz) Black Beans, drained, rinsed
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 1/2 cups water
  • 1-1/4 cups white rice, uncooked
  • 1 cup shredded Cheddar, taco cheese blend, or Monterey Jack cheese blend
  • Chopped cilantro, optional

Directions:

1. Heat oil in large skillet over medium-high heat. Add onion and season with salt. Stir about 3-4 or until onions start to soften. Add spices; cook 2 minutes more. Stir in chicken, black beans, undrained tomatoes and water; bring to a boil.

2. Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.

Cheeseburger Pizza

Ingredients:

    1/4 oz dry active yeast (one package)
    1 tsp sugar
    1 cup warm water
    2 1/2 cups bread flour (or all purpose flour)
    1 tsp Kosher salt
    2 Tbsp olive oil
    1 lb ground beef
    Kosher salt and ground black pepper
    2 Tbsp Worcestershire sauce
    1/3 cup Freak Flag Foods Beet Ketchup
    2 cups shredded cheddar cheese
    2 cups shredded iceberg lettuce
    1/2 small red onion thinly sliced
    1 vine ripe tomato, seeded and diced
    3/4 cup dill pickle chips

Directions:

1. In a large bowl combine yeast, sugar, and water. Mix and let sit 10 minutes.

2. To yeast mixture add the flour, salt, and olive oil. Mix until we’ll combined and forms a ball. Let sit 5 minutes.

3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal.

4. Preheat oven to 450 degrees F.

5. In a large skillet over medium-high heat, cook the beef breaking apart with a wooden spoon. Season with Worcestershire, salt and pepper. Cook meat until no longer pink.

6. Spread Beet Ketchup evenly over rolled out dough. Top with ground beef, cheese and red onion. Cook in preheated oven for 15 minutes or until golden brown.

7. Remove pizza from oven. Top with lettuce, tomato, and pickles. Cut and serve immediately!

Weeknight Coconut Curry Chicken Meatballs

Ingredients:

  • 1 lb ground chicken
  • 2 green onions, chopped
  • 1/2 tsp chili powder
  • 1/2 tsp Kosher salt plus more for seasoning
  • 1/4 tsp ground black pepper plus more for seasoning
  • 1 red bell pepper, sliced
  • 1 Tbsp extra virgin olive oil
  • 1 (14 oz) can coconut milk
  • 1/2 jar Freak Flag Organics Curry Mole Sauce
  • Juice of 1 lime
  • Fresh cilantro
  • Cooked white or brown rice for serving

Directions:

1. Preheat oven to 450 degrees F.

2. In a medium bowl, combine chicken, green onions, chili powder, salt and pepper. Careful not to over mix meat. Form into 1” balls and set on a sheet pan that has been covered with parchment paper. Place in preheated oven for 15 minutes.

3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add bell pepper and season with salt and pepper. Sauté for about 3 minutes or until peppers begin to soften. Add coconut milk and Curry Mole. Stir to combine. Turn heat to low and add a handful of chopped cilantro and lime juice. Stir to combine.

4. Remove meatballs from oven and add to sauce. Stir until sauce covers meatballs. Serve over rice and top with more chopped cilantro. Enjoy!

Chicken Cubano Pasta

Ingredients:

  • 2 large chicken breast
  • 1 cup leftover pickle juice
  • 3 Tbsp unsalted butter
  • Kosher salt and ground black pepper
  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • 8 oz deli ham, diced
  • 1/4 cup Freak Flag Organics Spicy Red Mustard or yellow mustard
  • 1 cup reserved pasta water
  • 1 cup shredded Swiss cheese
  • 1 lb short cut pasta

Directions:

1. With a fork, pierce the chicken breasts multiple times. In a gallon size, zip top bag add chicken and pickle juice. Leave in refrigerator at least 4 hours. Drain marinade, remove chicken and dice into 1” pieces.

2. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1 cup of pasta water. Drain pasta and set aside.

3. Heat a large skillet over medium-high heat. Melt butter and add chicken. Season with salt and pepper and cook until no longer pink. Add onion and garlic and cook until softened.

4. Reduce heat to low. Add diced ham and warm through. Add mustard and 1/2 cup reserved pasta water. Stir to combine. Add cooked pasta and cheese. Stir until all combined. Serve immediately!

Braised Short Ribs

Ingredients:

  • 6 bone-in short ribs
  • Kosher salt
  • Extra-virgin olive oil
  • 1 large yellow onion, cut into eighths
  • 2 ribs celery, cut into 1/2-inch pieces
  • 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
  • 2 cloves garlic, smashed
  • 2 Tbsp tomato paste
  • 8 oz can tomato sauce
  • 1/4 cup Freak Flag Organics Chop Sauce
  • 2 cups beef broth
  • 2 cups water
  • 1 bunch fresh thyme, tied with kitchen string
  • 2 bay leaves

Directions:

1. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

2. Preheat the oven to 375 degrees F.

3. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crust has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crust and let it reform. Scrape the crust again and add the tomato paste. Brown the tomato paste for 2-3 minutes. Add the tomato sauce, chop sauce and broth. Scrape the bottom of the pan. Lower the heat if things start to burn.

4. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

*Served with cheesy polenta

Chicken Egg Rolls

Ingredients:

  • 1 lb. ground chicken
  • 1 Tbsp olive oil
  • 1” piece of ginger, grated
  • 2 cloves garlic, minced
  • 2 1/2 cups shredded cabbage
  • 1 cup shredded carrots
  • 3 green onions, sliced
  • 1/2 tsp Kosher salt
  • 2 tsp sugar
  • 1 Tbsp sesame oil
  • 1/4 tsp Chinese five spice powder
  • 20 egg roll wrappers (Vegan if available)

Directions:

1. Heat olive oil in a large wok or skillet over medium-high heat. Cook ground chicken with the ginger and garlic until crumbly and no longer pink.

2. Add in the cabbage, carrots, green onions, salt, sugar, sesame oil and Chinese five spice, stir and cook until cabbage and carrots are tender. Let mixture cool slightly.

3. Place about 2 tablespoons of the chicken mixture on top of each egg roll wrapper. Tightly roll up the egg rolls, enclosing the filling.

4. Preheat your air fryer to 375 degrees F. Cook egg rolls for 15 minutes. OR bring a heavy bottomed pot filled with about 2 inches of oil to temperature. Fry the egg rolls in the hot oil until golden brown.

Chipotle Sriracha Beefy Mac and Cheese

Ingredients:

1 lb ground beef
1/3 cup Freak Flag Organics Chipotle Sriracha
8 oz small shell pasta
1 tbsp extra virgin olive oil
3 Tbsp unsalted butter
3 Tbsp all purpose flour
1 1/2 cups whole milk
1/2 cup heavy whipping cream
2 cups sharp cheddar cheese shredded
1 cups Gruyere cheese shredded
Kosher salt and ground black pepper to taste
1/2 cup Parmesan cheese shredded

Directions:

  1. Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
  2. Heat a large skillet over medium-high heat. Add ground beef to skillet. Break up meat and stir until meat is browned. Add Chipotle Sriracha sauce and stir to combine.
  3. Meanwhile, cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
  4. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
  5. Melt butter in a deep saucepan, dutch oven, or stock pot. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
  6. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
  7. Add half of the shredded cheese and whisk until smooth. Add the remaining cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
  8. Stir together the pasta, meat, and cheese sauce until combined and pasta is fully coated with the cheese sauce.
  9. Pour the mac and cheese into the prepared baking dish. Top with Parmesan cheese. Bake for 15 minutes or until golden brown and bubbly. Serve immediately!

*Optional: Add two cups chopped kale to meat after meat is browned.

Chicken and Vegetable Stir Fry with Rice Noodles

Ingredients:

2 Tbsp Hoisin sauce
1 Tbsp dark soy sauce
1/2 tsp sesame oil
1 1/2 Tbsp Mirin 1/4 tsp white pepper (or black pepper)
3 Tbsp water
Extra virgin olive oil
1 lb chicken breasts, cut into thin strips
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 small yellow onion, cut into 1” pieces
2 cups snow peas
1/2 cup shredded carrot
1” piece of fresh ginger, grated
2 cloves garlic, minced
Kosher salt and ground black pepper
8 oz rice noodles

Directions:

  1. In a bowl, mix together hoisin, soy sauce, sesame oil, Mirin, white pepper and water. Set aside.
  2. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken, season with a pinch of salt and pepper. Cook chicken until no longer pink, about 5 minutes, remove chicken from pan to a plate.
  3. Add another Tbsp of olive oil to pan. Add broccoli, red pepper, onion, peas and carrot and season with a pinch of salt. Sauté until veggies start to soften, 3-4 minutes. Add ginger and garlic and stir until fragrant, about 1 minute. Add the chicken back to the skillet along with the sauce. Stir to combine. Cover and reduce heat to low.
  4. Meanwhile boil water in a pan. Soak rice noodles according to package directions. Drain noodles and add to skillet with chicken and veggies. Stir to combine and serve.

Sausage and Mushroom Ragú with Pappardelle

Ingredients:

2 tablespoons salted butter
5 garlic cloves, minced
1 (12 oz) bag Trader Joe’s Mushroom Medley or 1 pound portabello mushrooms, stems removed
1 large shallot, halved and thinly sliced
1 pound ground pork
1 tsp Italian seasoning
1/2 tsp cracked fennel seeds
1/2 teaspoon cinnamon
Kosher salt and ground black pepper
3 cups low-sodium chicken broth
1 14½-ounce can crushed tomatoes
12 ounces dried pappardelle or tagliatelle pasta

Directions:

  1. In a large skillet over medium heat melt the butter. Add the mushrooms and shallots and cook, stirring, until the mushrooms have released their liquid and the shallots have softened, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add the pork, Italian seasoning, fennel,cinnamon, 1 tsp salt and 1/2 tsp pepper and cook, stirring and breaking the meat into small pieces, until no longer pink, 8 -10 minutes.
  2. Increase to medium-high and add the broth. Bring to a boil and cook, stirring, until the broth has reduced by about half, 5 -6 minutes. Reduce to medium, stir in the tomatoes and simmer until slightly thickened, about 5 minutes. Taste and season with salt and pepper. Set aside, covered.
  3. While the sauce simmers, in a large pot bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt and cook until the pasta is al dente. Reserve ½ cup of the cooking water, drain the pasta and return it to the pot. Add the sauce and toss to coat. If needed, toss in a few tablespoons of the reserved cooking water to thin the sauce to coat the pasta.