meet the finalists
     
     
 meet the finalists

Below we have featured the top 6 recipes submitted to nextagristar.com for the purpose of the contest. These recipes were made and tested for the taste and ease of preparation among other qualities. Come and browse through and enjoy the selection- you will be sure to find some things to try. Vote for your favorite! One vote per day per email address.

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  • Balsamic Chicken Cutlets
  • chicken nuggets
  • meatball surprise
  • bEEf FRY SHAKSHUKA
  • CAJUN MEATLOAF
  • MEATY BAKED BEANS
RECIPE WINNER FINALIST #1:
 
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Balsamic Chicken Cutlets

SUBMITTED BY: debra Kamerman
white plaIns, new york

 

iNGREDIENTS:

  • ½         cup      balsamic vinegar
  • ¼         cup      oil
  • 1          tbsp     granulated sugar
  • 3          tbsp     ketchup
  • 1          tbsp     Worcestershire sauce
  • 1          tbsp     Dijon mustard
  • 1          tsp       kosher salt
  • ½         tsp       pepper
  • 3                      scallions, thinly sliced
  • 1                      clove garlic, minced
  • 6 – 8                Aaron’s boneless skinless chicken breasts
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pREPARATION:

Combine all of the ingredients, except for the chicken, in a large ziploc bag. Shake to combine. Add the chicken to bag. Reseal and shake again to fully coat the breasts. Refrigerate for at least 1 or for up to 6 hours.

Remove chicken from marinade; discard marinade. Grill on a preheated barbecue or grill pan set at medium heat until no longer pink inside, about 8 minutes per side.

Makes 6-8 servings.

RECIPE WINNER FINALIST #2:
 
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chicken nuggets
SUBMITTED BY: shimon posen
toronto, canada

These chicken nuggets are adaptable for every preference., for your kitchen and your favorites. You can use chicken or turkey, white or dark meat, or a mix, or whatever you have at home, even leftovers.You can add healthy extras such as oats, zucchini and flax seed and no one will be able to tell. You can adapt the spices to suit your family. Generally, though, go with a mild flavor for the nugget and add your flair in the breading.
 

iNGREDIENTS:

nuggets:
  • 3          lb         Aaron’s boneless skinless chicken
  • 1                      small zucchini, optional
  • ½ - 1    cup      rolled oats, optional
  • 1          tsp       ground thyme
  • 1          tsp       dried parsley flakes
  • 1          tsp       dried oregano
  • 1          tsp       each onion powder and garlic powder
  • 1          tsp       pepper
breading:
  • 3                       large eggs
  • 2          cups     all-purpose flour (or 1 cup flour and 1 cup breadcrumbs or panko)
  •                          Vegetable Oil
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pREPARATION:

Cube the chicken and zucchini, if using. Place in the bowl of a food processor fitted with the metal “S” blade attachment. Add the oats, if using, as well as the thyme, parsley, oregano, onion and garlic powders and pepper. Blend until the mixture has turned into a paste.

Divide the flour evenly among two bowls; lightly beat the eggs in a separate shallow bowl.

Using your hands, roll the chicken paste into balls, about the size of ping pong balls. Dip each ball into the flour mixture, then the egg and then again into flour (or bread crumbs). Flatten each ball so that it resembles a nugget.

Heat about ¼-inch of oil in a large skillet set over medium heat – any higher a heat and your breading will burn. To gauge if the oil is ready, sprinkle a little flour over the hot oil. If it bubbles up right away, you’re good to go. Add as many nuggets to the skillet as possible without overcrowding. Fry, turning once, until golden on both sides, about 8 minutes. Remove to a paper towel lined sheet to absorb any excess oil.

Variation: Bake Method: Lightly grease a rimmed baking sheet. Place nuggets on baking sheet and bake in the center of a preheated 400°F oven for 10 minutes. Flip the nuggets over. Bake for another 8 to 10 minutes or until golden and a meat thermometer reads 165°F.

Makes 6-8 servings.

 
RECIPE WINNER FINALIST #3:
 
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Meatball Surprise

SUBMITTED BY: Leora Grunbaum
Toronto, Canada

 

 

iNGREDIENTS:

tomato sauce:
  • 1          tsp       vegetable oil
  • ½                     onion, chopped
  • 2                      cloves garlic, minced
  • 1                      can (28 oz) whole tomatoes, crushed
  • Pinch               hot pepper flakes
  • Pinch               each salt and pepper
  • Generous Pinch granulated sugar
  • 2                      fresh basil leaves
  • 1          tbsp     fresh oregano leaves
  • 6                      Aaron’s mini hot dogs, finely chopped

meatballs:

  • 2          lb         Aaron’s ground beef
  • ½         cup      chopped onions, sautéed   
  • 1/3       cup      ketchup
  • 2          tbsp     barbecue sauce
  • 1          tsp       onion powder   
  • 1          tsp       garlic powder
  • ½         tsp       salt and pepper
  • 1                      pkg Aaron’s mini hot dogs, sliced
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pREPARATION:

Heat the oil in a saucepan set over medium heat. Add the onion and garlic; cook, stirring occasionally, for about 3 minutes or until softened. Add the tomatoes, hot pepper flakes, salt, pepper and sugar. Bring to a boil. Reduce heat and simmer, uncovered, until the mixture thickens, about 30 minutes. Stir in the basil, oregano and hot dogs.

Meatballs: Meanwhile, in a bowl, combine all the ingredients for the meatballs except for the hot dogs, mixing well without overmixing. Using a mini ice cream scooper, shape into mini meatballs. Gently tuck a piece of hot dog into the center of each meatball. Add meatballs to the tomato sauce. Simmer for 45 minutes.

Makes 6-8 servings.

RECIPE WINNER FINALIST #4:
 
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Beef Fry Shakshuka

SUBMITTED BY: Alison Gutwaks
Columbus, Ohio

 

 

iNGREDIENTS:

  • 3          tbsp    olive oil
  • 1                      onion, thinly sliced
  • ½                     red bell pepper, thinly sliced
  • ½                     yellow bell pepper, thinly sliced
  • 3                      cloves garlic, thinly sliced
  • 1          tsp      ground cumin
  • 1          tsp      paprika
  • Pinch              each salt and pepper
  • 4                      large tomatoes, diced
  • 1                      can (14 oz) tomato paste
  • 6                      large eggs
  • 2          cups Aaron’s beef fry strips

Optional Accompaniments:
Fresh Cilantro or Parsley
Chopped Fresh Jalapenos
Hot Sauce
Pita Bread
Hummus

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pREPARATION:

Heat the oil in a large skillet set over medium-low heat. Add the onion and peppers; cook until very soft, about 20 minutes. Add the garlic; cook, stirring, for 1 minute. Stir in the cumin, paprika, salt and pepper for 1 minute. Stir in the tomatoes and tomato paste. Simmer until the sauce has thickened, about 10 minutes.

Gently crack the eggs evenly on top of the sauce, spacing well. Season with salt and pepper. Cover the skillet with foil; simmer until the eggs are just set, about 10 minutes.

Meanwhile, heat a little bit of oil in a separate skillet set over medium-high heat. Add the beef fry; stir-fry until well-browned.

Sprinkle the beef over the shakshuka. Serve with personalized accompaniments.

Makes 6 servings.

RECIPE WINNER FINALIST #5:
 
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CAJUN MEATLOAF

SUBMITTED BY: Debra Gruenberg

This easy and tasty meatloaf multiplies easily and freezes extremely well.

 

iNGREDIENTS:

  • 1          tbsp     oil
  • ½         cup      chopped onion
  • ½         cup      chopped green pepper
  • 1          tsp       salt
  • 1          tsp       ground cumin
  • ¾         tsp       cayenne pepper (or less, if you prefer it milder)
  • ½         tsp       dried thyme, crumbled
  • ½         tsp       ground black pepper
  • 1          lb         Agristar ground beef
  • 1                      egg, lightly beaten
  • ½         cup      dried bread crumbs or matzah meal
  • ½         cup      ketchup
  • 1          tsp       Worcestershire sauce
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pREPARATION:

Preheat the oven the 375°F.

Heat the oil in a heavy skillet set over medium heat. Add the onion, green pepper, salt, cumin, cayenne pepper, thyme and pepper. Cook, stirring often until the vegetables are tender, about 10 minutes. Let cool slightly.

In a large bowl, gently mix together the beef, egg, breadcrumbs, ketchup, Worcestershire sauce and the cooled vegetables. Form into a loaf shape and place into a loaf pan.

Bake in the center of the preheated oven fro about 1 hour or until cooked through.

Makes 6 servings.

RECIPE WINNER FINALIST #6:
 
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MEATY BAKED  BEANS

SUBMITTED BY: anne senter
teaneck, new jersey

 

iNGREDIENTS:

  • 2          tbsp     canola oil
  • 3                      yellow onions, peeled and chopped
  • 5                      cloves garlic, coarsely chopped
  • 3 lb                  Aaron’s flanken strips
  • 3                      large potatoes, peeled and cut into chunks (either Maine or Yukon)
  • 1                      large can (19 oz) each lima beans and garbanzo beans
  • ¼         cup      ketchup
  • 2          tbsp     cider vinegar
  • 2          tbsp     honey
  • 1          tsp       each paprika, salt and pepper
  •                          Water
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pREPARATION:

Heat the oil in a skillet set over medium heat. Add the onion and garlic; cook, stirring, until softened and golden.

Transfer onion mixture to a crock pot. Add the remaining ingredients, mixing well. Cover with water. Cook on low setting for 6 to 8 hours or overnight.

Makes 8 servings.