- 1 sleeve Club crackers
- ¾ cup grated Parmesan cheese
- 1 lb thinly sliced bacon
- Preheat oven to 250°F.
- Lay the crackers face up on a large rack over a rimmed baking sheet.
- Sprinkle evenly with grated Parmesan. Cut the bacon in half to make 3-4” pieces.
- Wrap each cracker with a slice of bacon, being careful to not disturb the shredded cheese.
- Place the bacon-wrapped crackers on the rack.
- Bake at 250°F for 2 hours or until crackers are crisp and bacon is cooked through.
- Serve warm or room temperature.
Mini Buffalo Chicken Cups
- 6 tablespoons butter, melted
- ½ cup hot sauce (Frank’s or other)
- ¼ teaspoon seasoned salt
- ¼ teaspoon black pepper
- 2 cups shredded cooked chicken
- 1 cup shredded sharp Cheddar cheese
- 2 tablespoons ranch dressing or blue cheese dressing
- ½ cup Food Club biscuit / baking mix
- ½ cup milk
- 2 eggs
- ½ cup blue cheese crumbles
- ½ bunch fresh cilantro, chopped
- additional sauce (for drizzle)
- Preheat oven to 375°F.
- Spray a muffin cup pan with non-stick cooking spray.
- In a small bowl, mix melted butter, hot sauce, seasoned salt and pepper to make Buffalo sauce.
- In a medium bowl, mix shredded chicken, cheddar cheese and ranch dressing.
- Pour about half to three-fourths of the Buffalo sauce (reserve remaining for serving) into chicken mixture. Mix until combined.
- In a medium bowl, mix together baking mix, milk, and eggs with whisk or fork until blended.
- Spoon 1 tablespoon of batter into each muffin cup. Top with about 1/4 cup chicken mixture.
- Spoon 1 tablespoon batter over chicken mixture in each muffin cup.
- Bake at 375F for 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown.
- Cool 5-10 minutes. Remove from pan and transfer to a serving tray.
- Top with blue cheese, chopped cilantro and a drizzle of reserved Buffalo sauce.
- Serve warm.
Roasted Corn Dip
- 16 ozs. mayonnaise
- 8 ozs. sour cream
- 2 cups shredded sharp cheddar cheese
- ½ tsp Cajun seasoning
- 24 ozs. frozen corn and bell pepper blend
- 4 green onions, finely chopped
- Mix mayo, sour cream, cheddar cheese, and Cajun seasoning in a medium bowl.
- Add corn/pepper mix and sliced green onions.
- Mix well.
- Store covered in the refrigerator until ready to serve or up to 3 days.
- Serve with assorted chips and crackers.
Meal 1 - Stouffers Family Size Lasagna Fast Feast
Meal 2 - Original Ranch Pork Chops
- 1 tbs Hidden Valley – Original Ranch Seasoning & Salad Dressing Mix
- Dash of paprika
- 6 pork loin rib chops, about 1-inch thick
- Kosher salt and ground black pepper to taste
- Preheat oven to 450°F.
- In small bowl, stir the seasoning mix with a dash of paprika.
- Season the chops on both sides with salt and pepper; then sprinkle both sides with the seasoning mixture.
- Place a rack in the middle of the baking sheet.
- Arrange the chops on top. Bake the pork chops for 20 minutes, turning once halfway, until browned or and internal temperature of 160°F is reached.
- Serve immediately with roasted potatoes and Food Club Green Beans.
Meal 3 - Twisted Tornado Dogs
- 1 package of Bar-S Skinless Smoked Sausage
- 1 cup pancake mix
- 1/3 cup water
- 2/3 cup vegetable oil
- 8 wooden skewers
- Pour vegetable oil into large skillet and bring to a medium heat.
- Insert a skewer into each sausage.
- Starting at the bottom, make an incision in each sausage and twist upwards to create a spiraled cut along the entire length of the sausage.
- Create a gap between each layer by gently pulling the sausage down the skewer.
- Mix water and pancake until you achieve a dough-like consistency. Add additional pancake mixture if needed to make the dough more workable.
- Section dough into eight even balls and roll into long strips.
- Wrap a dough strip around each sausage, tucking the dough into the open slits of the sausage.
- Place sausage in the heated oil. Rotate every 30 seconds until evenly browned (approximately 2-3 minutes).
- Remove and serve immediately.
Meal 4 - Easy Chicken with Tomatoes and Spinach
- 1 tablespoon olive or vegetable oil
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1 clove garlic, finely chopped
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1/4 cup dry white wine or water
- 2 medium plum (Roma) tomatoes, sliced (about 1 cup)
- 1 bag (6 oz) fresh baby spinach leaves (about 3 1/2 cups)
- In 12-inch nonstick skillet, heat oil over medium heat.
Sprinkle chicken with garlic, oregano, seasoned salt and pepper.
- Add chicken to skillet; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Stir wine into skillet.
- Top chicken with tomato slices.
- Cover; cook 2 to 3 minutes or until tomatoes are thoroughly heated.
- Add spinach.
- Cover; cook 2 to 3 minutes longer or until spinach is wilted.
Meal 5 - Jambalaya with Kountry Boys Smoked Sausage
- 1 (5.0 ounce) package of RICE-A-RONI® Red Beans & Rice
- 1 (12 oz) package of sliced (1 inch slices) Kountry Boys Smoked Sausage
- 1 tablespoon margarine
- 2 cups water
- 1 (14-1/2 oz) can Food Club tomatoes, undrained, chopped
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
In a medium saucepan, combine rice-bean mix, 2 cups water, 1 Tbsp. margarine, Special Cajun Seasonings, chopped veggies and sliced sausage; bring to a boil.
Cover, reduce heat to low and simmer 20-25 min. or until rice is tender. Rice will be saucy.
Let stand 5 min. before serving.
Show dad you love him a WAFFLE lot with this fun spin on a favorite breakfast!
Cinnamon Roll Waffles with Cream Cheese Glaze
- 1 can (17.5 oz) refrigerated cinnamon rolls with cream cheese icing (5 rolls)
- 1 cup powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
- Spray waffle maker with cooking spray; heat waffle maker.
- Separate dough into 5 rolls; set icing aside.
- For each waffle, place 1 roll in center of waffle maker; close lid of waffle maker.
- Bake 3 to 4 minutes or until waffle is thoroughly cooked and golden brown.
- Meanwhile, in small bowl, stir together reserved icing, powdered sugar, milk and vanilla until glaze is smooth.
- Serve glaze over hot waffles.
SHARE A MEAL TOGETHER
MODIFY THE FOOD TALK
LET EVERYONE HELP
Six Dishes, Four Countries, One Kitchen.
Venezuelan Shredded Beef (Pabellón Criollo)
- In saucepan, combine meat, onion, bouillon and water. Bring to boil, lower heat and simmer until very tender (about 1½ hours). Add more water as necessary to keep meat covered. Allow meat to cool in broth. When cool enough to handle, shred meat. Reserve 1 cup of broth.
- In meantime, puree onion, red pepper and garlic in food processor.
- In skillet heat oil on medium high. Add shredded meat and lightly brown. Add pureed vegetables, tomato sauce, Sazon, oregano, Adobo and reserved broth. Bring to boil, lower heat and simmer until mixture dries about 20 minutes.
- Arrange meat, black beans, rice and plantain on platter and serve.
CONTINUE THE JOURNEY
- Chicken Flautas — "Tacos are an everyday event in Mexico with many different fillings. When tacos are rolled tightly and pan-fried until crisp so they resemble tubes or “flutes,” they become flautas. This delicious, crunchy variation of tacos comes from Jalisco, Mexico, where it is a popular snack food. Here, chicken stewed with tomato sauce and onions is the filling of choice, but can be substituted for steak or pork. Whichever protein you choose, the flautas should be prepared and eaten right away for the best taste." (GOYA)
- Grilled Chicken Fajitas — "For an outdoor meal that’s fun for everyone, serve up a sizzling batch of Grilled Chicken Fajitas! Here, boneless, skinless chicken breasts come alive with flavor and pizzazz when marinated in GOYA® Mojo Criollo. Grill the marinated chicken breasts, peppers and onions and serve with the toppings of your choice for a festive dinner, tonight!" (GOYA)
- Chicken and Avocado Quesadillas — "These chicken and avocado quesadillas are guaranteed to be the life of your summertime fiestas! Here, a tasty combination of GOYA® Fancy Pimientos, GOYA® Diced Green Chiles, scallions, fresh cilantro and GOYA® Salsita are topped with shredded cooked chicken and creamy avocado, coming cozily together in GOYA® Soft Taco Flour Tortillas with melted shredded cheese. This flavor-loaded quesadilla is bound to keep your party guests coming back for more!" (GOYA)
Salvadoran Pupusas with Cabbage Salad — "A staple of Salvadoran cuisine, pupusas are handmade, stuffed corn tortillas. Savory, flavor-packed pupusas Salvadoreñas are traditionally filled with beans, cheese, and pork. This pupusas recipe is especially easy, made with GOYA® Masarica Instant Corn Masa Flour, and stuffed with a choice of GOYA® Refried Red Beans (Volteados Style) and white cheese. Pupusas are served with a tangy pickled cabbage salad." (GOYA)
Colombian Beef and Pork Empanadas — "These typical Colombian-style empanadas are tasty turnovers made with savory yellow corn dough stuffed with seasoned pork and beef mixed with cooked potatoes. The meat filling is typically made with cooked and shredded beef and pork, but here, we use ground meat to cut down in cooking time with similar tasty results. Served at social gatherings, family parties and celebrations throughout the year, these Colombian Beef and Pork Empanadas are the perfect tasty, hand-held party food. Serve with lime wedges and a ají picante." (GOYA)
Traditional Argentine Tarts with Quince Jam
One of the best things about growing up in the country was our family’s summer garden—sun-ripe tomatoes, fresh sweet corn, carrots of all sizes, and so many different kinds of peas. As such, I’m forever disappointed that I did not inherit the family green thumb. Plants tend to die under my care with alarming frequency! Thus, I’m always grateful for the fresh produce available at my local Brookshire Brothers as one of my favorite recipes lets you use a whole garden of veggies!
My sweet friend, Valena Spradley, gave me this summer sauté recipe, and I’ve always loved how quickly this dish comes together, using whatever vegetables you have on hand. I’ve also included a recipe for cream peas, which can make a delicious addition to this recipe—or any summer meal! Lady Cream, Zipper Cream, Texas Cream, Crowders, Field Peas—take your pick and turn on the stove!
Fresh Summer Vegetable Sauté
In a large, deep-sided skillet with a lid, sauté the bacon pieces over medium heat until crisp. Remove bacon from skillet and place in a paper-towel lined bowl or plate, leaving the bacon grease in the skillet. Add the butter, onions, and garlic to the skillet. Sauté for 1-2 minutes until the onions begin to soften. Add the corn, squash, zucchini, and any other vegetables you are using. Sauté over medium-high heat for 2 minutes, stirring occasionally. Add enough heavy cream to lightly coat the vegetables – you do not want them swimming in cream, but need enough liquid to keep the vegetables from drying out. Reduce the heat to medium-low, cover the skillet, and gently simmer for 5-10 minutes or until vegetables are soft. Add the crisp bacon to the skillet with a generous pinch of freshly ground pepper and a small pinch of cayenne or red pepper flakes. Taste the vegetables before adding any salt – the bacon, butter, and cream will add some salt to the dish so you might not need to add any! Serve warm with your favorite grilled or roasted meats.
The Rudasills’ Fresh Cream Peas
In a large pot with a lid, sauté the bacon pieces over medium heat until the bacon grease begins to render and the bacon is barely cooked. Remove the bacon from the pot with a slotted spoon and reserve for later. Increase the heat to medium-high, and add the butter to the pot. Add the diced onion and garlic to the pot and sauté for 3-5 minutes until the onions are translucent. Add the peas, cooked bacon, and chicken broth to the pot. Add enough water so that the peas are covered by about one inch of liquid. Bring the peas to a low simmer over medium-high heat, reduce the heat to low, cover the pot halfway with the lid, and continuing cooking for 1 to 1 ½ hours until the peas are soft, stirring every 10-15 minutes. Taste the peas and season with freshly ground black pepper and salt, if needed. Serve warm with fresh cornbread!
Hope y’all are having a great summer!
Independence Day is right around the corner and we couldn’t be more excited! The 4th of July is a time to gather your friends and family, spend time outdoors, and enjoy the sunshine. For a great way to celebrate America’s Independence, follow these fun steps –
1. Plan Ahead
The questions usually start arising about a week before... “What are your plans for July 4th?” Beat everyone to the question by inviting friends and family to a backyard barbecue! You may not have time for paper invitations, but send a group text, create a Facebook group or send e-vites so everyone can mark it on their calendar.
2. Create the Menu
Don’t stress about preparing each dish. Guests want to help out by bringing dishes. So, when you get RSVPs from friends and family, ask them if they could bring a side dish or dessert. We’ve got a great selection of recipes here. Once everyone contributes a dish or two, you’ll have a 4th of July spread that’s worthy of celebrating!
3. Take Grilling Tips
Our Market Experts are Expert Grillers! Ask them for their best grilling tips when you’re picking out your favorite cuts of meat. Search our wide variety of Market items in our Meat Department.
4. Think Outside the Box
Meat and veggies are NOT the only items that are grill-worthy. Try your hand at grilling some of your favorite fruits, too. Our Catering Coordinator, Kate Rudasill, suggests splurging for a grill basket or grill wok to place your favorite fruit and vegetable slices in. Find other tips from her on our Cooking with Kate blog!
5. Enjoy the Fireworks
Now that all the cooking, socializing, and eating has commenced, you can sit back and relax while watching the firework show!
Have a safe, fun, and tasty 4th of July!
Thanksgiving has always been my favorite holiday. Many in my family love to cook and we always have delicious food, but more importantly, my family has a tradition we call, “Share Time.” One by one, from the youngest to the oldest, we share what we are thankful for and then encourage another member of our family to do the same. It’s a sweet time for our family to be together and remember what has happened over the year. I hope you have time, as you make your Thanksgiving plans, to gather around a table with your family and friends and share why you are thankful this year. If you're looking for tried and true traditional Thanksgiving dish, I'd love to share my family's favorites. Many blessings for a Happy Thanksgiving!
Aunt Sandra's Homemade Yeast Rolls
- 3 ½ teaspoons rapid rise yeast (1 ½ pkgs)
- 1 ½ teaspoons salt
- ½ cup sugar
- 2 cups hot tap water – not boiling, but hot to the touch
- ½ cup butter-flavored Crisco, melted
- 5 cups all-purpose flour
- 1 stick butter, melted
In a large bowl (or using an electric mixer with a dough hook) mix hot water, sugar, and salt. Add yeast and melted shortening. Slowly add the flour and mix until dough begins to form. Work the remaining flour into the dough with your hands (or with the mixer on low speed). Knead dough until smooth and elastic. Place dough in a large bowl and cover with a clean dish cloth. Let the dough rise until doubled in size (about an hour) in a warm area of your kitchen. Punch down the dough and knead for five minutes. Prepare 2 rimmed cookie sheets by adding 4 tablespoons of melted butter to each. Tilt the sheets in all directions to coat the bottoms with the butter. Pinch off pieces of dough and shape into rolls. Lay the rolls on the buttered sheets, turning them over so that they're coated with butter on both sides. Let rolls rise another 30-45 minutes. Bake at 350°F for 20 minutes or until brown. Enjoy immediately.
Cheesy Broccoli Casserole
(A slightly different take on the traditional green bean casserole)
- 2 (16 oz) bags frozen broccoli florets, thawed
- 1 (10.75 oz) can cream of mushroom soup
- 1 (8 oz) carton sour cream
- 2 cups shredded sharp cheddar cheese, divided
- 1 (6 oz) can French fried onions, divided
Preheat oven to350°F. Mix thawed broccoli, mushroom soup, sour cream, 1 ½ cups cheese, and 1 cup fried onions in a large bowl. Spread in a baking dish that has been sprayed with non-stick spray. Cover with foil and bake at 350°F for 30 minutes. Stir well and continuing baking for another 30 minutes. Remove from oven and uncover. Sprinkle with additional cheese and fried onions. Bake uncovered for another 10 minutes until onions are crisp and cheese is melted. Serve immediately.
Stock your pantry with these must-have ingredients and enjoy stress-free meals all summer long.
1. Fresh Produce
Fruits and vegetables are at their peak in the summer, which also means they are at their cheapest. Make this the summer of experimentation with fresh produce. Try making salsa out of watermelon, or better yet, grill it! Mix veggies and fruits next time you’re making kabobs. Give pickling fresh vegetables a go (peppers, perhaps?). And when fresh produce isn’t an option, make sure your freezer is stocked with frozen vegetables and frozen fruit. Frozen produce and fruit is preserved at the peak of freshness so it has all the nutritional value and flavor of the fresh stuff.
2. Suddenly Salad
Summer wouldn’t be summer without the increase of impromptu picnics and get-togethers. Stock your kitchen with a few boxes of Suddenly Salad, and you’ll be prepared for spontaneous summer gatherings. It’s an awesome item to have on hand because it’s so easy to customize! Simply toss in whatever fresh veggies you have on hand—cherry tomatoes, diced cucumbers, chopped spinach, etc.—and some olives, cheese, chopped bacon or nuts. In mere minutes, you’ll have a party-ready side dish. (The Cranberry, Bacon and Blue Cheese Pasta Salad recipe, pictured above, gets it right.)
3. Salad Dressing
Salad dressing is one thing I almost always make homemade. Why? One, it’s easy. Two, it tastes better. Three, because it saves me money. The most basic of vinaigrettes uses three parts olive oil to one part vinegar (like balsamic or red wine vinegar, but feel free to experiment with what you’ve got on hand). Add a pinch of salt and pepper and some fresh or dried herbs. Place ingredients in a lidded jar, shake vigorously and voila, it’s ready to go.
Beyond this basic vinaigrette, I’d recommend learning a few additional homemade dressing recipes like Raspberry Vinaigrette and this iteration of Buttermilk Green Goddess (pictured above). Once you’ve mastered the basics, you may never go back to bottled dressing again!
Yogurt is a must-have ingredient any time of the year, but it’s especially delicious and refreshing in the summer. For a quick, filling breakfast, I top yogurt (Greek, preferably) with fresh or frozen berries, chopped almonds and a drizzle of honey.
5. Taco Fixings
If you stock your kitchen with Old El Paso taco shells, beans and seasonings, you’ll always be prepared for a last-minute Tex-Mex meal. All you need to add are grilled meat (look for what’s on sale), fresh, in-season veggies, cheese and sour cream.
6. Canned Beans
Beans are both versatile and low-cost, making them a year-round staple in my kitchen. Progresso black beans, cannellini beans, and garbanzo beans are some of my favorites for use in summer salads and soups. When I’m feeling creative and have a little more time, I like to make Black Bean Sliders (pictured above) or homemade hummus.
A cold glass of lemonade can make any day feel like summer. No matter what kind you make—homemade, frozen or powdered—you can’t go wrong. Serve it up in a jar and garnish with fresh strawberries for an inexpensive, fancy-feeling upgrade.
8. Hot Dogs
Hot dogs are a quintessential, all-American summer food. This summer, take it up a notch and set up a build-your-own hot dog bar. For toppings, try chopped jalapeño peppers, shoestring potatoes, refrigerator pickles, shredded cheese, chopped bacon or chili. In addition to the requisite ketchup and mustard, try hot sauce, ranch dressing and cheese sauce.
With these tips in mind, you can enjoy all of summer’s bounty without breaking the bank. Have fun, and let me know if there are other money-saving summer staples I should add to my shopping list!