Amazing Fried Rice

Turn your leftover meat into a whole new meal



  • leftover pork chop, steak, etc. - chopped
  • 2 onion, chopped
  • 3 carrots, chopped
  • 4 cloves garlic, diced
  • 2 strips beef fat to season pan (can substitute olive oil)
  • 1 bag frozen corn
  • 1 bag frozen peas
  • 2 cups rice
  • 1/4 cup soy sauce
  • Salt and pepper to taste
  • Instructions:

  • Start cooking 2 cups rice with 4 cups water
  • Using large wok, sauté onions at high heat 2 minutes, stirring occasionally
  • Steam or microwave frozen corn and peas
  • Add carrots and garlic to wok, sauté 2-3 minutes
  • Add chopped meat to wok and sauté 2-3 minutes
  • Add 1 bag steamed peas and 1 bag steamed corn to wok and stir
  • Add 1/4 cup soy sauce - sauté 2 minutes
  • Add salt and pepper to taste
  • Add cooked rice and stir
  • Serve and enjoy!


    Use the following guide for best results thawing and preparing steaks, chicken, pork, and seafood!

    Storage and Preparation



    Keep all products frozen and in their original packaging until you are ready to cook them. The colder the temperature of your freezer, the better; a deep freezer or the back of your refrigerator’s freezer is the best option, with your freezer temp set to the coldest setting. Frozen meats can last up to 2 years or longer in the freezer if subzero temperatures are maintained. We guarantee all cuts for a minimum of 12-months frozen.

    Best Methods for Thawing


    For best results, thaw in the refrigerator (can take up to 24 hours or longer to thaw) or place product in a plastic bag and place in sink or bowl of water (takes 5-20 minutes to thaw).

    Do not use a microwave.

    Only thaw what you intend to cook in the next few days. While meat that is properly frozen once maintains its quality, thawing and refreezing can cause freezer-burn (dry, flavorless white patches in the meat resulting from damage caused by the formation of ice crystals.)

    We do not recommend refreezing products once they have been thawed.



    Guide to Cooking Awesome Steaks


    With marinade:
    Marinade at least 40 minutes ahead of time - for best results marinade overnight in the refrigerator in a covered container.

    No marinade:
    Keep it simple using a coarse grained kosher salt or sea salt and freshly ground black pepper, or your favorite steak rub. Apply liberally to the outside of the steak and press seasoning gently into the steak. Use more seasoning for thicker cuts and less seasoning for thinner cuts.

    Season at least 40 minutes ahead of time. For best results, season the day before and let steaks sit uncovered in the refrigerator overnight. This will accomplish two things. First, the seasoning will penetrate further into the meat, allowing it to maintain more of its natural juices during cooking. Secondly, the outside surface of the meat will dry out slightly, which will result in a better crust when searing your steaks.


    Pro tip: use a meat thermometer for perfect temperature (we recommend medium-rare for most cuts).

    Rare: 120°
    Medium-rare: 130°
    Medium: 140°
    Medium-well: 150°
    Well-done: 160°

    Reverse Sear:
    The reverse sear is our favorite method for preparing thick cuts of steak. With this method, you will be cooking steaks with indirect heat at a low temperature to your desired internal temperature first, then searing the outside of the meat to get a delicious crust.

    The easiest way to achieve this is with sous vide. If you do not have a sous vide set up, you will want to set your oven to 200 degrees or cook with indirect heat using a charcoal grill or smoker.

    You’ll want to take the steaks out when they are 10 degrees colder than the final desired temperature (this will prevent overcooking when you sear the steaks next). With the heat set at 200 degrees a room temperature steak will reach an internal temperature of 120 degrees in 20-45 minutes, depending on size. For best results use a meat thermometer.

    When the steaks come out of the oven, heat skillet with clarified butter or olive oil on high heat until the pan starts to smoke, then place steaks in the skillet and flip every 15-20 second for approximately 2-3 minutes or until you have a perfect golden brown crust. (Don’t forget to get every surface of the meat! Use kitchen tongs to hold the steaks on edge to sear the sides.)

    Place your steaks on the hottest part of the grill for 1-3 minutes per side to sear the outside, then move them to indirect heat until they reach your desired internal temperature or “doneness”.

    Fry pan or cast iron skillet:
    Heat clarified butter or olive oil in a skillet until the pan starts to smoke, then sear the meat for approximately one minute on each side (depending on thickness). Reduce heat, add fresh garlic, fresh thyme, and 2 tablespoons butter. Cook for 2 minutes more each side, basting the steaks with the seasoned butter.

    Pro tip: For a perfect crust, dry the outside of your steaks using a paper towel before placing in the pan.


    It is important to let your steaks rest. The biggest mistake people make is to cut into them too early.

    When your steaks come off the grill or out of the pan, they need to rest a minimum of 5-10 minutes prior to serving / slicing to allow the internal juices to distribute evenly throughout the steak. Very thick steak or roasts should rest even longer - up to 20 or 30 minutes.

    Ronnie's Rub

    Yummy dry rub for beef and pork.
  • 1/3 Cup Coarse Grain Salt
  • 1 Tbsp Freshly Ground Black Pepper
  • 2 Tbsp Smoked Paprika
  • 2 Tbsp Garlic Powder
  • 2 Tbsp Brown Sugar
  • 1 tsp Cayenne Pepper (optional)
  • Crock Pot Beef Roast


    Perfect for larger beef roasts such as chuck, shoulder, or seven roast.

    Brown the meat, then add these ingredients to the Crock Pot in order:

  • (1) Large White Onion (Chopped)
  • (1) 2-3 lb Beef Roast
  • Salt & Pepper to taste
  • (Optional) 2 Tablespoons Spicy Pickled Peppers
  • 4-6 Cloves Garlic (chopped)
  • 2 Bay Leaves
  • 3-4 Potatoes - (chopped or cubed)
  • 12-16 Whole Baby-Bella Mushrooms
  • 6 Carrots (chopped)
  • 2 (14-oz) Cans Diced Tomatoes
  • Salt and Pepper to taste
  • Cook on low for 6-8 hours and enjoy!

    Instant Pot Shredded Chuck Roast

    Instant Pot Shredded Chuck Roast

  • 1 2-lb Chuck Roast
  • 1 Onion (Chopped)
  • Salt & Pepper to taste
  • 4 Cloves Garlic (chopped)
  • 6 Potatoes - (cut into cubes)
  • 6 Carrots (cut into bite size chunks)
  • 1 bag frozen peas
  • 2 cups beef broth
  • 3 Tbsp oil (Grapeseed oil is a good with a high heat point)
  • Instructions:

    Cut roast into 2 or more pieces for easier handling and searing. Salt and pepper generously on all sides.

    Set the Instant Pot to "Saute" setting and add 3 Tbsp oil. Once the oil is hot, brown the pieces for 3-5 minutes on each side, then remove from pan.

    Pour beef broth into instant pot and deglaze the pot by scraping the bits off the bottom. Simmer the broth for 2 minutes, then

    Put roast back into instant pot, along with the onions and garlic. Secure the lid, and set on manual for 60 minutes

    Allow 10-15 minutes of natural release time, then remove the chuck roast and shred it

    At this point you can put the veggies in to the instant pot and turn it on manual for 2 minutes (yep, that's all they need!)

    Once the veggies have cooked, add the shredded beef back in to the instant pot.

    Microwave frozen according to instructions, then stir in to the pot

    Salt and Pepper to taste



    The Bomb Marinade for Fish

  • Juice of one lemon
  • 1 cup soy sauce
  • 1 teaspoon fresh minced garlic
  • 2 tablespoons fresh minced ginger
  • 1/4 cup honey
  • 3 tablespoons sesame oil
  • Marinade fish for 30 minutes or longer, then grill to perfection!
  • (Great for "meaty" fish like swordfish, salmon, tuna, etc.)
  • Baked Lemon Herb Red Snapper

  • Salt & Pepper
  • Paprika
  • Butter (1 Tbsp per fillet)
  • Lemons (2 slices per fillet)
  • Fresh Parsley and Chives
  • 3-6 Red Snapper Fillets
  • Preheat oven to 400
  • Line cookie sheet with tin foil (makes for super easy clean-up).
  • Slice lemons/limes and place slices on cookie sheet (2 per fillet).
  • Place the fish fillets skin down on top of lemon slices.
  • Season with salt, pepper, and paprika.
  • Place a tab of butter on each fillet.
  • sprinkle with finely chopped chives and parsley .
  • Bake for 15-18 minutes (fish should be flaky).
  • Pair with couscous & sautéed greens with onions and garlic.
  • Ron's Rockin' Roughy (Orange Roughy)

  • 1-2 Orange Roughy Fillets per person
  • Fresh squeezed lemon juice
  • Butter (or olive oil)
  • Salt & Pepper
  • Paprika
  • Fresh parsley
  • Cover cookie sheet with tin foil or parchment paper (this makes for super easy cleanup).
  • Remove orange roughy fillets from packaging and pat dry using a paper towel.
  • Preheat oven to Broil setting.
  • Drizzle with fresh-squeezed lemon-juice (about ¼ lemon per fillet).
  • Place a tab of butter on the top of each fillet (or brush with olive oil).
  • Season with salt, pepper and paprika to taste.
  • Sprinkle fresh parsley on top.
  • Broil fish in oven for 7-9 minutes.
  • Pairs well with rice, pasta, or couscous and roasted veggies.


    Guide to Grilling Pre-Marinaded Chicken


    Thaw your chicken in the refrigerator overnight.

    (This will also allow the marinade to work into the meat further.)


    You'll want to clean and oil your grill grates so the chicken doesn't stick.

    Pre-heat the grill to medium heat. (If you're using charcoal, you can gauge the heat by holding your hand above the grill. If you can do so comfortably for about 5-6 seconds, you're at medium heat.)


    Place marinaded chicken on the grill for 5-7 minutes, then use tongs to turn over and grill the other side for another 5-7 minutes or until chicken reaches an internal temperature of 165° Fahrenheit.

    Try it sliced on top of a tossed salad!

    Shredded Chicken made with our Gourmet Chicken


    Place 3-4 marinaded chicken breasts in the Crockpot and cook on low heat for 6-8 hours or until you can easily shred the meat with two forks.

    Easy Mediterranean Chicken Skillet - Serves 6

  • 6-8 chicken breasts
  • 3 Tbsp Butter
  • 3 Tbsp Olive Oil
  • Salt
  • Pepper
  • Paprika
  • 2 Small Onions, chopped
  • 4 cloves garlic, diced
  • 15-20 Baby Bella Mushrooms, sliced
  • 2 Red or Green Bell Peppers chopped
  • 3 Tbsp Capers
  • ½ Cup White Wine
    1. Season chicken breasts both sides of each breast with salt, pepper, and paprika
    2. Heat 2 Tbsp olive oil and 3 Tbsp butter in a large skillet over medium-high heat
    3. When pan is hot, add chicken breasts.
    4. Brown for 5-6 minutes, flip and cook another 5-7 minutes, then remove from pan
    5. Add 1 Tbsp additional olive oil to pan, add onions and cook 2-3 minutes (until soft)
    6. Add chopped garlic, peppers, and mushrooms - saute 5 minutes
    7. Add capers and white wine - simmer 5 minutes
    8. Serve and enjoy!
    Chicken Thigh Bake - Serves 5

  • 5 chicken thighs
  • 1 Onion, chopped
  • 4 cloves garlic, diced
  • 15-20 Baby Bella Mushrooms, sliced
  • 1 bunch kale, stemmed, washed, and chopped
  • 1 cup Chicken Broth
  • 3 Tbsp Butter
  • 3 Tbsp Oil
  • Salt
  • Pepper
  • Garlic Powder
  • 1/4 cup parsley, chopped
  • 2 Tbsp Rosemary, chopped
    1. Season chicken thighs on both sides with salt, pepper, and garlic powder
    2. Preheat oven to 375
    3. Heat oil and butter in a large skillet on the stove over medium-high heat
    4. When pan is hot, add chicken thighs
    5. Brown for 5-6 minutes, flip and cook another 5-7 minutes, then remove from pan
    6. Add 1 Tbsp additional olive oil to pan if needed, add onions and cook 2-3 minutes (until soft)
    7. Add chopped garlic, herbs, and mushrooms - sauté 3 minutes
    8. Add kale - simmer 5 minutes
    9. Place chicken back in pan on top of veggies
    10. bake covered for 15 minutes, then 15 more minutes uncovered
    11. Serve over rice!
    Chicken and Rice Soup 🍲

  • 3-4 chicken breasts, cut into 1/2" chunks
  • 4 carrots, chopped
  • 1 Onion, chopped
  • 8 mushrooms, sliced
  • 3 stalk celery, chopped
  • 4 cloves garlic, diced
  • 1 cup rice
  • 8 cups broth (chicken or veggie)
  • 2 Tbsp Butter
  • Salt & Pepper
  • Dash of Rosemary and Thyme
    1. Melt butter in soup pot on medium high heat
    2. Add onions, carrots, celery, garlic, and herbs to the pot and saute until fragrant
    3. Season generously with Salt & Pepper
    4. Add rice, then broth, then chicken
    5. Bring to a light boil, them turn the heat down
    6. Simmer for 25 minutes
    7. Ta-da! You've got comfort in a bowl


    Pork Chop Bake

  • 8 pork chops
  • 3 Tbsp Butter
  • 3 Tbsp Olive Oil
  • Salt
  • Pepper
  • 2 Small Onions, chopped
  • 4 cloves garlic, diced
  • Fresh herbs of choice- we used parsley and a little rosemary
  • 1 butternut squash, peeled and cut into 1/2 inch cubes
  • 2 apples, sliced (peeled optional)
    1. Season pork chops both sides of each breast with salt & pepper.
    2. Preheat oven to 350.
    3. Heat 2 Tbsp olive oil and 3 Tbsp butter in a large (oven safe) skillet over medium-high heat.
    4. When pan is hot, add onions.
    5. Cook until translucent, then add garlic.
    6. Cook 2 more minutes, then remove from pan.
    7. Heat another Tbsp oil, increase heat to high.
    8. Add pork chops to pan, browning each side (about 3 min each side), then remove.
    9. Next, add the onion and garlic back into pan, then butternut squash chunks, apples slices, herbs, and mix together in pan.
    10. Arrange pork chops on top of the vegetables, and put into oven, bake for 45 minutes
    11. Serve with rice, potatoes, or on its own and enjoy!