Food Service Director of the Month - Rachel Frayre
Rachel Frayre is the Director of the Child Nutrition Department for Anthony Independent School District (AISD). Anthony ISD is west of El Paso, off Interstate 10 on exit 0, bordering New Mexico.
Mrs. Frayre holds a Bachelor of Science in Business Administration. She is a native of El Paso, Texas. She recently celebrated her 15th wedding anniversary to her high school sweetheart. Her passion is spending time with her family (6-year-old daughter, 8-year-old son and husband). She loves to garden, cook and bake her grandma’s recipes.
Mrs. Frayre worked in corporate industry before joining the public school sector. She has worked in the school business for approximately nine years.
AISD’s Child Nutrition Program under Mrs. Frayre’s administration was one of six school districts selected (pool of 1,181 TX districts), as part of the Texas Department of Agriculture's [TDA] new automated system stakeholder and pilot program, Texas Unified Nutrition Programs Systems (TX-UNPS).
The program was recently implemented state wide. TX-UNPS consolidates all Food and Nutrition Programs' CNPIMS, SNAPS and TCS computer applications into one integrated, seamless application and automates many time-consuming manual processes. It also monitors program participation and ensures accurate reporting by contracting entities and by TDA.
RACHEL'S RECIPE: MACADAMIA CRUSTED WHITE FISH FILLETS
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 14-16 minutes
INGREDIENTS
| 4 | White Fish Fillets (Tilapia) |
| 2 Tbsp | Olive oil |
| 1 cup | Macadamia nuts, crushed |
| 1/2 cup | All purpose flour |
| 2 | Eggs |
| 2-3 Tbsp | Low-fat Milk |
| 1/2 cup | Breadcrumbs Italian Style or Panko |
| 1/2 tsp | Kosher salt |
| 1/2 tsp | Lemon pepper |
| 1/2 tsp | Crushed red pepper |
| 1 | Avocado |
| 1 | Lemon, in wedges |
PREPARATION
- Grab three bowls. In one bowl beat eggs and combine with milk, add your flour lightly seasoned with salt and pepper in the second bowl, and the bread crumbs, macadamia nuts, crushed red pepper in the third bowl.
- First, pat dry fillet, dip your fish into the lightly seasoned flour, then slide in egg mixture for an light coat, and finally the macadamia mixture, gently pressing breading for an even coat.
- Heat the olive oil in a large nonstick skillet to medium-high heat. When the oil is good and hot, carefully add your fish into the pan.
- Cook for about 4 minutes on each side, until cooked through and crust is golden brown, and serve. Top with avocado slices and lemon wedges.
Previous Food Service Directors of the Month
April - Michael Lozano - Seared Pork Tenderloin Recipe
March - Lyman Graham - Sour Cream Pound Cake Recipe
February - Michael Vasquez - Asado Recipe
December - Loretta Zullo - Homemade Cheese Enchilada Recipe
October - Esther Quesada - German Chocolate Topping Recipe
September - Kim Terry - Cheese & Bacon Quiche (Quiche Lorraine) Recipe
July - Raul Jacques - Tangy Chicken Breasts Recipe
June - Jim Hemmen - Thai Lime Pork Chops Recipe
May - Kari Frederick - Easy Chocolate Cupcakes Recipe