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Quick and healthy recipes using our best products.

  • Spinach stuffed chicken wrapped with Troyer Bacon

    It has been a while since the last time I tried making stuffed chicken breast.  In all honesty, I could never get the chicken breast flat enough to roll them up and keep them together while cooking.  It was always a complete gooey disaster.  After watching the cooking segment on Despierta America, I was inspired by their stuffed chicken breast recipe.  After you've taken all your frustrations out on the chicken breast, sprinkle with salt, pepper and dried oregano.  If you have fresh oregano, even better.  Due to my lack of planning, I had to use dried oregano.   The original recipe had more ingredients like corn and cream cheese.  We are not big fans of cream cheese, so I sprinkled shredded mozzarella and chopped spinach for the stuffing.

    After stuffing the chicken breasts, you roll them up and use Troyer bacon like a ribbon around the chicken breast.  I used two slices for each chicken breast.  Make sure to oil your baking tray so the chicken doesn't stick to the tray.

    Into the oven at 350 for 30 minutes.  While the chicken was in the oven, it was time to make the sweet potatoes.  At our home, we often prepare sweet potato fries by baking them.  I decided to use our "potato bags" to cook up the sweet potatoes in the microwave.  They come out super fluffy in less than half the time it would take to bake them!

    They are really easy to use.  All you do is wash your potato or sweet potato, wrap it in a paper towel, put it inside the potato bag and in your microwave it goes.  Depending on your microwave and the size of the potato, they should be done in 5 - 10 minutes.  Have you seen them at our market?

    Thirty minutes later, dinner was ready.  I had some left over yellow rice, so a quick spinach salad with avocado, cucumber and grape tomatoes finished this meal.

    The thick sliced Peppered Troyer bacon was a great addition to the otherwise "boring" chicken breast.  If you are more adventurous you can try it with the Cajun Troyer Bacon.  In the show, they topped the chicken breasts with salsa.  Sadly, I forgot that step.  I think next time I make this dish I'll remember to use our Five Amigos Roasted Salsa.  What's your favorite bacon recipe?


  • Tried and True Turkey Burgers

    The first time I had ground turkey meat, I was a freshman at the University of Florida.  My friends decided to make spaghetti sauce with ground turkey and let's just say it was edible.   A while back I started  cutting out magazine recipes and saving them.  One of the first Christmas presents I received from my mother in law was this 3-ring binder "cookbook".  I can honestly say I loved it from day one.

    Looking at the recipes in this book brings back a lot of memories.  It's like looking at a time capsule.  There are overnight marinade recipes, and recipes with 60 minute cooking times; neither which will be happening at my house between the months of October and April.  Some of the recipes have been tried and perfected while others continue to wait or haunt me... After my first attempt with ground turkey, it took a while to try it again.

    One of the recipes in my cookbook is for Ground Turkey Burgers*.  This recipe has become one of my "tried and true" recipes.  I call it festive turkey burgers because it has shredded bits of zucchini and carrots mixed with ground turkey.  Grate one carrot and one zucchini.  Mix it with 1 pound of ground turkey meat, 1 egg, 1 or 2 minced garlic cloves, sprinkle some salt and there you have it!  I saute them with olive oil for about 4 to 5 minutes per side on medium heat.

    The best part: you don't have to make a veggie side if you are too busy.  Add a quick salad and our family favorite: baked sweet potato fries.

    Do you have any "tried and true" recipes?  Do you "sneak" veggies into your meals?

    *Recipe adapted from Real Simple June 2007.

  • Roasted Corn

    Last minute dinner plans can sometimes turn out better than you'd imagine.  That's exactly what happened last night.  Fish was on the menu, so I cooked some brown rice from the corner store and opened a jar of our Mango-Lime salsa to top our fish.  Jim brought candy corn and I could not have been happier.


    We used to steam our corn and eat it with Troyer butter, which is great but after going to the Strawberry Festival we wanted that Roasted Corn taste again.  Here comes Ingrid Hoffman with a recipe for hot corn with chimichurri butter.  This recipe has transformed the way we eat corn.


    I've adapted her recipe by cutting the kernels out, mixing the ingredients with the kernels and putting it all together under the broiler.   Make sure to add olive oil to the baking sheet.  I also added about a tablespoon of Troyer butter cut in small pieces and placed on top of the corn.  The result is a crunchy explosion of flavors: sweet, salty and savory.  If you want to add another layer of yumminess, add parmesan cheese and roast for a couple of minutes until the cheese melts.

    What's your favorite way to eat corn?  Have you tried our Troyer products?

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