Mama Nibbles: Daregal Fresh Frozen Herbs Review & Recipe for 2

Daregal Fresh Frozen Herbs Review & Recipe for 2

I received a sampler of Daregal Gourmet fresh frozen herbs to review as a part of a Blog Friendly PR campaign. All opinions are my own and no compensation was received. 


I love to cook and I really enjoy spending time in my little kitchen preparing meals for my family.  Every so often a recipe will ask for fresh herbs.  We all know how herbs can turn into liquid goop in the fridge if they are not used up in time.  I have this problem a lot and I hate wasting money.  When I heard I was being sent some Daregal Fresh Frozen Chopped Herbs to try I thought it might be nice to see how they perform.  For 125 years Daregal has been dedicated to growing and selling top quality herbs.  I knew this would be interesting in a favorite recipe of mine which I will share near the end of my review.


First off Daregal's fresh frozen concept is pretty neat because these are available year round when fresh herbs are not but they still taste and look fresh!  They will stay fresh in the freezer for up to 36 months -WOW.  Dried leafy herbs can need to be replaced around the 1 year mark.  I don't know about other people but I hate throwing money in the trash.  The reason they keep for so long is because they are coated with a very light amount of vegetable oil before freezing.  The oil keeps everything from sticking together in one big lump and it seals in the aroma, flavor and color.  Everything is 100% natural and salt free, flash frozen within three hours of harvesting.  There is no washing, no cutting, no mess and I love it that way.

The packaging fits neatly into the freezer, I keep mine in the rack of the door.  The lids were a struggle for me to open because they seal quite tightly.  Once I was able to pry the lid open and take off the seal I found it easy to sprinkle out any amount needed. Using Daregal Fresh Frozen Herbs does save time in the kitchen and I really enjoy using them.



Stuffed Corn and Herb Pork Chop Recipe for 2

Ingredients:

2 thick cut pork chops
  *cut a pocket into them making sure to not go all the way through.  The edges should all be uniform so that they cook evenly.  It's easy to just ask your butcher to do that step too.
Brine made in a big bowl using 1 qt cold water, 1/8 c kosher salt and 2 Tbsp white sugar

Filling:
1 cup crumbled cornbread
  *I just buy a little tray of already made cornbread from my grocer's deli
1 Tbsp Daregal Fresh Frozen Chopped Basil
1 Tbsp Daregal Fresh Frozen Chopped Garlic
1/4 cup canned yellow sweet corn *drained
1/4 cup diced celery
1/4 cup white wine
Pepper and salt to season

To cook:
1-2 Tbsp extra virgin olive oil or can use butter if you like

May also want:
1 small sweet white onion roughly chopped
1/4-1/2 cup chicken broth for deglazing your pan

Instructions:
1. Mix the brine and soak the chops in it for about an hour inside the fridge 
2. Mix the filling in a nonstick pan on medium heat just to get it toasty.  The filling tastes so much better when it is toasted.  Let cool a bit while you dry the meat
3. Get out the chops, drain the brine and pat them dry with a paper towel
4. Get a nonstick pan or cast iron skillet heated to medium-high with the oil or butter inside
5. Stuff each pork chop with half the filling, just stuff it in!  You can use a toothpick to help secure the opening shut but I just left mine as is
6. Season the outside of your stuffed chops with salt and pepper, both sides
7. I cook each side for about 6-7 minutes.  Each side will get a better sear if it is completely dry
8. Check the internal temperature of each chop, it should reach between 145 and 150 inside
9. Let rest on a plate covered loosely with tinfoil for about 3 minutes and then serve along with your favorite side.

*I used paparadelle noodles and some garlic butter with parsley.  For another tasty side I made some caramelized sweet onions.  I just rough chopped an onion and cooked them in the same pan as my pork chops.  A bit of salt and pepper made them perfect.  To deglaze the pan just take everything out and then pour the chicken stock in while scraping the cooked bits on the bottom with a wooden spoon.  This makes a nice little sauce to ladle over your cooked pork chops.


Daregal Gourmet Amazon store: http://goo.gl/DECGYn 
Daregal Gourmet are also available in the Northeast region at Stop n Shop, Giant Landover, and Shaws.

*Readers -I'd love to hear what herbs from Daregal Gourmet you would like to try the most and what you would cook using them!  Leave me a comment below and if you want to enter to win an herb sampler please use the Rafflecopter form to enter.

a Rafflecopter giveaway



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