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Its time to take the cover off the grill and breathe deeply
the sweet, spicy, smoky aromas of outdoor cooking!Whether you are the cook in your family or a member of the
fan club, this issue ofSchnucks Cooks is designed to get you
excited about summer!
Inside these pages, youll find a recipe for grilled sirloin
which can be enjoyed with chimichurri sauce. Or, within
30 minutes of marinating and four minutes on the grill,
you can be ready to sink your teeth into beef satay with
peanut dipping sauce. Consider also the prospects of patio
parties involving delectable oven recipes such as meatballsub sandwiches!
Vegetarians can get excited about the grilled vegetable
wraps with zucchini, mushroom, bell pepper, onion and
basil. The softened Neufchtel cheese combined with olives
and garlic helps to meld the delicious tastes together inside
the flour tortilla. Weve also suggested a Lemon-Basil Pasta
Salad thats a meal in itself! No matter if your choice is beef,
fish or veggies, heaping sides of potato salad or coleslaw
will pair well with anything you decide to throw on the grill.
I enjoyed reading through this issue and seeing all the
photos our chefs and food experts have assembled, but I
must tell you that my personal favorite is the Cobblestone
Peach Crisp on page 29! Look for more about the crisp at
www.schnuckscooks.com where this, and other recipes are
brought to life.
There is something for everyone in this issue of Schnucks
Cooks so we invite you to read through, dog ear the pagesof some of your favorite recipes and start planning that first
backyard party of the season!
Scott C. Schnuck
2
@
> a letter fromthe chairman
Editorial Team
Creative Director
Senior Designer
Recipe Development Team
Food Styling
Photographer
Wine Pairings
Recipe Testing
Nutritional Analysis
Prepress & Print Manager
Contributing Writers
Editorial Support
Kathy Gottsacker, Michael McGraw,Kelli Monahan, Joyce Reese,Rosanne Toroian, Karen Trombley
Jeffrey Scheiber
Amy Bem
Kathy Gottsacker, Chris Hessler, C.E.C.,Rosanne Toroian, Karen Trombley,Michael Trombley, C.E.C.
Kathleen Sheridan
Doug Schaible
Chris Wong, CSW
Deborah Chiesa, Lisa Howard, KarenHurych, Karen Trombley, Priscilla Ward,Ross Yedinak
Laura Freeland Kull, M.S., R.D.
Wes Hartman
Heather Ashare, Diane Pruett
Stacey Alexander, Kelly Kraemer
To view our Schnucks Cooks Virtual Magazine, visit uson the web www.schnuckscooks.com
2011 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc.
All rights reserved. All articles in Schnucks Cooks are written and edited
by professionals. Schnucks Cooks is a registered trademark of Schnuck
Markets, Inc. and other trademarks and service marks of Schnucks may
appear in this magazine. ViMax Publishing makes no representationas to the accuracy or effi cacy of information provided. Reproduction
in whole or part is prohibited without permission of the publisher.
Published by ViMax Publishing & Marketing, Inc. 1-800-940-4944
vimaxmedia.com
Content developed in cooperation with LLuminari, Inc. For more informationregarding the featured LLuminari authors in the Schnucks Cooks magazine, visitwww.BeWell.com today!
to contactschnucks:
St. Louis metro area (314) 994-4400Outside St. Louis metro area (800) 264-4400E-mail to [email protected]
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3Schnucks Cooks> Spring/Summer 2011
16
10
24
20
26
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4 Schnucks CooksShrimp & Asparagus Stir-Fry and Strawberry Won Ton Tarts.
5 the charm of cherriesDouble Cherry Chutney.
6 express laneGrilled Salmon & Spinach Salad and Big EasyMuffaletta Sandwiches.
8 water for wellnessWhats good for your body inside and out and has no calories?
10 patio partyItalian Meatball Subs, Butter Bean Salad andSavory Rosemary Snack Mix.
15 think pink drinksCos-Mocktail Spritzer, Strawberry Colada andWatermelon Chill.
16 international steakhouseBeef Satay with Peanut Dipping Sauce, Grilled Sirloin with
Chimichurri Sauce and Chipotle-Lime Cowboy Steaks withGrilled Tomato Salsa.
20 all-american sidesPotato Salad or Coleslaw with Vinaigrette, Creamy Garlic orJalapeo Ranch dressings.
22 ice cream 101Popcorn Ice Cream, Homemade Strawberry Ice Cream andChocolate Fudge Ice Cream Cookie Sandwiches.
26 vegetarian varietyGrilled Vegetable Wraps and Lemon-Basil Pasta Salad.
28 peachy keenCobblestone Peach Crisp.
30 meals for a steal
Greek Chicken Pitas with Cucumber-Dill Sauce andPizza Frittata.
}table ofcontents
> spring/summer
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Rosanne Toroian,Food Editor and InformationSpecialist; Jeannie Eisenberg,Store Sales TeamManager; Kathy Gottsacker,Director of FoodEducation and Culinary Arts
When dinner rolls around, most want fresh and
fast options to feed the family. The ProduceDepartment is an obvious place to satisfy the
fresh, but for some, peeling and chopping curbs
the fast. At Schnucks and Logli, we provide
convenient solutions that guarantee full flavor
and nutrition in a fraction of the time.
Try, for instance, Gourmet Garden tubes of
ready-to-use refrigerated herbs and spices.
Use Gourmet Garden as you would fresh herbs
and say goodbye to chopping, mincing andpeeling. Just squeeze out the amount you need
and refrigerate the remainder for up to three
months. Especially convenient for homemade
marinades, rubs and salad dressings, layer these
seasonings in soups and sauces, add to mashed
potatoes, beat into eggs, stir into stir-fries and
toss into pasta.
Concord Foods comes to the rescue with
inexpensive dry flavor packets for inspired side
dishes. Create everything from seasoned roasted
potatoes, salsa, guacamole and broccoli soup
to glazed sweet potatoes, hollandaise sauce,dips and smoothies.
Of course, dont forget our wide variety of
pre-cut vegetables. Look for GreenLine green
beans or Manns vegetables in steamer bags.
A convenient, healthy method for quick-cooking
vegetable side dishes, both cook in minutes in
the microwave oven, and theyre perfectly
portioned to serve a family of four.
We also sell chunks of stir-fry vegetables andfajita bell pepper and onion mix try both
cooked on a topper for the grill or in your skillet
or wok. Look for seasonal pre-cut produce as
well, such as kabob vegetables in the spring and
summer, and chunks of butternut squash, garden
soup mix (with fresh carrots, onions, potatoes
and celery) and stew mix vegetables (with
carrots, celery and onion) in the fall and winter.
Shrimp & Asparagus Stir-Fry
Prep: 10 minutes
Cook: 12 minutes Serves: 4
2 tablespoons soy sauce
1 tablespoon grated peeled fresh ginger
1 tablespoon rice vinegar
1 tablespoon sesame seeds
2 teaspoons Schnucks vegetable oil
1 pound raw peeled and deveined 36-40count shrimp, thawed if necessary
1 pound fresh asparagus, trimmed and cutdiagonally into 2-inch pieces
1 pint grape tomatoes
1 teaspoon Asian sesame oil
1 bag (8.8 ounces) prepared white rice
1.In cup, stir soy sauce, ginger and vinegar until
combined; set aside.
2.In nonstick 12-inch skillet over medium heat,
toast sesame seeds 4 minutes or until golden
brown, stirring frequently; transfer to small bowl.
3.In same skillet, heat vegetable oil over medium-
high heat until very hot but not smoking.
Meanwhile, pat shrimp dry with paper towels. Add
shrimp and asparagus to skillet and cook 4 to 5
minutes or until shrimp turn opaque throughout
and asparagus is tender-crisp, stirring frequently.
4.Add tomatoes and soy sauce mixture to shrimp
mixture and cook 1 minute, stirring. Remove skillet
from heat; stir in sesame oil.
5.Heat rice as label directs. Spoon rice onto each
of 4 plates and top with shrimp mixture; sprinkle
with toasted sesame seeds to serve.
Each serving: about 428 calories, 5 g total fat (1 g saturated),
170 mg cholesterol, 689 mg sodium, 59 g carbohydrate,
3 g fiber, 26 g protein
Strawberry Won Ton Tarts
Prep: 10 minutes
Bake: 5 minutes Serves: 4
1 container (8.8 ounces) Driscolls freshstrawberries, hulled and sliced
3 tablespoons Schnucks granulated sugar
12 refrigerated won ton wrappers
1 tablespoon Schnucks butter, melted
3 tablespoons cinnamon sugar
1 cup Schnucks whipping cream
2 tablespoons white chocolateliqueur (optional)
1.Preheat oven to 350F. In small bowl, stirstrawberries with granulated sugar; set aside.
2.Place won ton wrappers on large cookie sheet,
floured side up; brush with butter and sprinkle
with cinnamon sugar. Bake 5 to 7 minutes or until
crisp and lightly browned; carefully transfer to wire
rack to cool.
3.In medium bowl, with mixer at medium speed,
beat cream until stiff peaks form, adding white
chocolate liqueur, if desired, when cream reaches
soft peak stage.
4.Assemble tarts: Place 1 won ton on each of
4 dessert plates. Divide one-third whipped cream
(aboute cup) among won tons; top cream withone-third berries with their syrup (aboute cup).
Repeat layering 2 more times.
Each serving: about 380 calories, 26 g total fat (16 g saturated),
93 mg cholesterol, 191 mg sodium, 36 g carbohydrate,
2 g fiber, 4 g protein
Pho
tography:MeoliStudio
FoodStyling:Mar
ySutkus
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Cherries are believed to have originatedin Central Asia, where so many otherfruits have their roots. Gradually, they
made their way west to modern-dayTurkey. Some legends say they werescattered by birds flying from Asia toEurope, and it was there the Romans firstgot a taste of cherries in the ancient cityof Cerasus, which eventually gave thesweet, red fruit its name.
Cherries were introduced to the
Americas by the English who broughtthem to the colonies, and the Spanishwho introduced them to California.
From there, theyve spread across thecountry. The state of Washington is ournations largest producer, followed byCalifornia and Michigan. In the United
States, cherries come into seasongradually, first on the West Coast, then theMidwest and, finally, on the East Coast.
Cherries are only available for a brieftime each year. Delicate in nature andunable to ripen once theyve beenpicked, these tiny stone fruits (theyrerelated to plums and apricots) must be
picked as soon as they are ripe and soldquickly or theyll deteriorate.
When selecting cherries, look for fruitwith unblemished, shiny skin with thestems still attached. Remember, too, thedarker the color, the deeper and sweeterthe cherries will be. Bing cherries area deep, almost black, crimson whileRainiers are gold with red blush.
Cherries keep for only two or three daysat most, although they freeze quite nicely.
Rinse off the cherries, drain well and dryon towels. Spread cherries in a singlelayer on a cookie sheet; freeze untilfrozen solid. Put frozen cherries in
a sealed zip-tight plastic bag, makingsure to squeeze out all excess air; freezeup to a year.
Can anything as sweet as cherriesbe good for you? They certainly are!Cherries are a rich source of fiber,potassium, vitamin C and antioxidants.Research suggests they may be
valuable in the fight against diabetesand still other studies found the fruitto be a potentially even better curefor headaches than aspirin. Ultimately,however, cherries are a high point ofsummer and something to look forwardto for the rest of the year.
Double Cherry Chutney
Prep: 25 minutesCook: 15 minutes Makes: about 2 cups
1 pound fresh sweet cherries, pitted andeach cut in half (about 3 cups)
small onion, chopped (about cup)
e cup packed Schnucks brown sugar
cup golden raisins
3 cup apple cider vinegar
cup Full Circle Morello cherry fruit spread
or cherry preserves1 tablespoon minced crystallized ginger
teaspoon cayenne pepper
In large skillet, stir all ingredients until well
blended; heat to boiling over high heat. Reduce
heat to medium. Cook 13 to 15 minutes or untilchutney becomes thick and syrupy. Chutney is
done when a clean trail remains on bottom of
skillet after a spoon is drawn through chutney.
Serve chutney over grilled chicken breast, roasted
turkey, pork tenderloin or pork chops, or, chill and
serve in sandwiches or over cheese.
Each cup: about 151 calories, 0 g total fat, 0 mg cholesterol,
12 mg sodium, 38 g carbohydrate, 2 g fiber, 1 g protein
the charmofcherries
in season > cherries
>Schnucks Cooks> Spring/Summer 2011
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7Schnucks Cooks> Spring/Summer 2011
express laneChock-full of protein, vitamin D and omega-3 fatty acids,eating salmon is a great way to add nutritional valueto any entre. Grilled and presented on top of a bed ofdressed spinach, this easy-on-the-wallet dish has it all
nutrition, ease and flavor.The muffaletta is a signature New Orleans sandwich. Itoriginated in the early 1900s at a Sicilian grocery store inthe heart of the city, and is named after the round Sicilianbread it was served on. The sandwich fillings may vary,but the key to an authentic muffaletta is a flavorful olivesalad. Try this homemade version layered with deli meatsand cheeses and enjoy a taste of the French Quarter rightin your own kitchen.
no time > no problem
Grilled Salmon & Spinach Salad
Prep: 15 minutes
Grill: 7 minutes Serves: 4
1 pounds fresh salmon fillet, cut into4 equal pieces
teaspoon salt
teaspoon ground black pepper
cup Schnucks Select raspberry vinaigrettesalad dressing, divided
1 bag (9 ounces) fresh spinach
1 pint grape tomatoes or 1 package(10 ounces) Schnucks cherry tomatoes,each cut in half
medium English cucumber, cut lengthwisein half, then thinly sliced (about 1 cup)
small red onion, very thinly sliced(about cup)
cup crumbled feta cheesechopped Full Circle fresh chivesfor garnish (optional)
1.Prepare outdoor grill for direct grilling over
medium-high heat. Sprinkle salmon with salt and
pepper. In small bowl, add cup vinaigrette. Place
salmon on hot grill rack, skin side up, and cook
7 to 9 minutes or until internal temperature
reaches 145F and center is still slightly pink,
turning once halfway through cooking and
brushing salmon occasionally with cup
vinaigrette in bowl. Slip spatula between skin and
fish to remove skin while lifting salmon from grill.
2.In large salad bowl, add spinach, tomatoes,
cucumber, red onion, feta and remaining cup
vinaigrette; toss until well coated. Divide salad
evenly among each of 4 dinner plates; top each
salad with 1 salmon fillet. Sprinkle with chives,if desired.
Each serving: about 468 calories, 30 g total fat (5 g saturated),
79 mg cholesterol, 707 mg sodium, 19 g carbohydrate,
4 g fiber, 29 g protein
> Cooks Wisdom
Salmon can be grilled up to 12 hours ahead; cover,
refrigerate and serve chilled over salad.
Big Easy Muffaletta Sandwiches
Prep: 10 minutes Serves: 6
1 round loaf pane Toscano or Italian breador 1 large French bread (1 pound to1 pound 6 ounces)
12 ounces thinly sliced Volpi or Delimeats (3 meats recommended forsandwich), such as coppa, Genoa salami,mortadella, prosciutto, smoked ham
and/or turkey breast
1 cup Deli muffaletta salad or Culinaria blackolive tapenade
1 large tomato, sliced
4 slices Schnucks mozzarella cheese
4 slices Schnucks provolone cheese
1. Starting about 1 inch from bottom of loaf of
bread, slice loaf horizontally. Leaving about -inch
border of bread on bottom and sides of each half,
carefully remove bread from inside of each half
and discard or save for another use.
2. Layer bottom half of bread with meats,
half of muffaletta salad, tomato, cheeses and
remaining muffaletta salad; replace top half of
bread. To serve, cut loaf into 6 wedges.
Each serving: about 520 calories, 29 g total fat
(11 g saturated), 64 mg cholesterol, 2090 mg sodium,
39 g carbohydrate, 3 g fiber, 25 g protein
wine pairing >Clos du Bois Chardonnay
This white wine exhibits apple, pear andsome vanilla notes which nicely contrastthe briny, salty flavors in the sandwich.
The Chardonnays richness is substantialenough to match the heft of this layeredItalian sandwich.
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8
water for wellnessWhat is good for your body inside and out, has no calories and is inexpensive? Good, old-fashionedwater. Though it comprises 55 to 60% of our bodies, we often take it for granted. Its important foradults and children to stay hydrated to keep our bodies working at their best. Here are some tipsabout how much water to consume and the healthiest ways to do it.
Why its important.Water helps to transport fuel to ourcells, keeps our ears, eyes, nose andthroat moist and helps to removetoxins from the body. We lose waterevery day through breathing, tearsand perspiration.
Thirst quenchers.The thirst response is a natural cue tolook for water. Try milk, iced tea or low-sugar 100% fruit juices for variation.Avoid whole-milk shakes or high sugardrinks. Beverages with caffeine arediuretics, and though they may quenchyour thirst initially, they will actuallycause you to lose fluids. Children may
not recognize thirst and may need to bereminded to drink enough fluids. Keep apitcher of water nearby to prompt you.
How much is enough.Most men and women should consumeabout eight to ten 8-ounce cups of fluiddaily. The amount can vary dependingupon the environment. For instance,more fluids are needed when youhave a fever, if its hot or when you areexercising vigorously. Childrens needsare age-dependent.
One to three years 4 cups Four to eight years 5 cups Nine to 13 years 7 to 8 cups 14 to 18 years 8 to 11 cups
Fruits & vegetables.Around 20% of your fluid intake can comefrom foods high in water. Good examplesare apples, pears, cantaloupe, spinach,watermelon, tomatoes and lettuce.
Not enough.Too little water can bring on dehydration,frequently seen in people who areparticipating in intense physical activityor sweating excessively. Signs ofdehydration can include:
Dry mouth Lack of energy or irritability Eyes that are unable to make tears Lightheadedness or feeling faint
Monitoring keeping track.Keep a running total of your typical fluid,fruit and vegetable intake for severaldays. If you need to add more liquid,do it slowly by adding a cup every two
or three days and a piece of fruit or avegetable each day.
Prevention.Infants and young children are morelikely than adults or older childrento become dehydrated. To preventproblems, pack water bottles for campor sports, and avoid scheduling vigorousactivities during the heat of the day. Ifsomeone appears to be dehydrated,
have them rest in a cool, shaded spotand give them plain water. Eventuallythey may need drinks that contain sugarand electrolytes such as orange juiceand sports drinks.
When more is needed.Add an extra cup or two of water toyour daily goal if you will be in hot,
dry, windy conditions or are planningon participating in moderate exercise.Drink extra fluid before participating instrenuous activities or sports and every20 minutes during and after the activity.
From the experts at BeWell.com
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Fresh Mozzarella
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Fresh Mozzarella
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GrilledFlatbreadSaladwithBelGioioso
FreshMoz
zarella
Find BelGioiosos family of cheeses in the deli section of Schnucks or Logli.
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11Schnucks Cooks> Spring/Summer 2011
patio partyHosting a patio party is fun! Try this menu for a memorable backyard experience one that you can enjoy along with your guests. Dining al fresco calls for vibrant andversatile dishes that are fit for the outdoors. Meatball subs are a deliciously easy
way to transform a hearty Italian classic into a portable meal. Paired with a simpleand tasty butter bean salad that can be made up to two days in advance, youresure to be ready for some patio party fun.
Our Savory Rosemary Snack Mix adds a sophisticated flair to the classic snack mixwith Parmesan cheese and fresh rosemary. And remember, making your own snackmix means you can add a personal touch to this party staple. Try substituting yourown favorite cereal and snack crackers to customize the recipe. Take advantage ofthe weather and enjoy it outside!
Italian Meatball Subs
Prep: 40 minutes
Bake: 25 minutes Serves: 8
Schnucks nonstick cooking spray
2 medium yellow onions, divided
2 pounds Meat Masters 73% leanground beef
4 garlic cloves, finely chopped
4 Schnucks large eggs
1 cup Schnucks finely shredded Italiancheese blend, divided
1 cup Schnucks old-fashioned or quick oats
cup chopped Full Circle fresh basil and/orItalian flat-leaf parsley leaves
2 teaspoons Schnucks crushed oregano
1 teaspoons salt
1 teaspoon ground black pepper
3 green, red and/or yellow bellpeppers, sliced
2 cans (15 ounces each) Schnuckspizza sauce
8 Schnucks Select deli buns
1 cup Schnucks finely shredded mozzarellacheese (4 ounces)
1.Preheat oven to 350F. Spray large rimmed
baking pan with nonstick cooking spray. Finely
chop half an onion; slice remaining 2 onions.
In large bowl, gently mix chopped onion with
ground beef, garlic, eggs,e cup Italian cheese
blend, oats, basil, oregano, salt and black pepper.
Form meat mixture into about thirty-two 1-inch
meatballs. Arrange meatballs, without touching
each other, on prepared pan. Bake meatballs
25 minutes or until browned and internal
temperature reaches 155F.
2.Meanwhile, spray nonstick 12-inch skillet with
nonstick cooking spray. Add bell peppers and
sliced onions and cook, covered, over medium-
high heat 7 to 10 minutes or until peppers are
tender and lightly browned, stirring occasionally.
3.In wide-bottomed 4- to 5-quart saucepan, heat
pizza sauce over medium heat 4 to 5 minutes oruntil heated through. Add cooked meatballs and
gently stir to coat with sauce.
4.Spoon 4 meatballs with some sauce into
each bun. Sprinkle each sandwich with about
2 tablespoons mozzarella cheese and scant
tablespoon remaining Italian cheese blend; top
with pepper-onion mixture.
Each serving: about 728 calories, 38 g total fat
(15 g saturated), 198 mg cholesterol, 1772 mg s odium,
62 g carbohydrate, 5 g fiber, 35 g protein
> Cooks WisdomIf desired, toast buns: Preheat broiler with oven rack
about 6 inches from source of heat. Open buns and
place, cut sides up, on cookie sheet. Broil 1 to 2 minutes,
watching carefully, or until lightly toasted.
outdoor dining > family time
Visitwww.schnuckscooks.com
to watch our how-to videos!
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12
Butter Bean Salad
Prep: 15 minutes plus chilling
Makes: about 4 cups
2 tablespoons Schnucks extra virgin olive oil
2 tablespoons white wine vinegar
teaspoon salt
teaspoon ground black pepper8 teaspoon cayenne pepper
2 cans (15 to 16 ounces each) largebutter beans or cannellini beans,rinsed and drained
3 large Roma tomatoes (about 12 ounces),seeded and each cut into -inch pieces(about 1 cups)
small white onion, finely chopped(about cup)
2 tablespoons chopped Full Circlefresh chives
2 tablespoons coarsely chopped fresh Italian
flat-leaf parsley leaves
In large bowl, with whisk, stir together oil, vinegar,
salt, black pepper and cayenne. Fold in remaining
ingredients. Cover and refrigerate at least 1 hour or
up to 2 days. Stir just before serving.
Each cup: about 111 calories, 3 g total fat (0 g saturated),
0 mg cholesterol, 406 mg sodium, 16 g carbohydrate,
4 g fiber, 6 g protein
Savory Rosemary Snack Mix
Prep: 10 minutesBake: 40 minutes Makes: about 8 cups
4 tablespoons Schnucks unsalted butter
2 tablespoons Worcestershire sauce
teaspoon onion powder
teaspoon Schnucks garlic powder
1 package (10 ounces) Schnucks deluxemixed nuts (about 2 cups)
2 cups Crispix cereal
2 cups Schnucks mini twists pretzels2 cups white Cheddar baked snack crackers
cup Schnucks grated Parmesan cheese
2 tablespoons finely chopped Full Circlefresh rosemary leaves
1.Preheat oven to 225F. In small microwave-
safe bowl, heat butter in microwave oven on
high 40 to 50 seconds or until melted. Stir in
Worcestershire sauce, onion powder and garlic
powder until well blended.2.In large bowl, toss nuts, cereal, pretzels and
crackers until well combined. Pour butter mixture
over nut mixture and toss to combine. Add
Parmesan cheese and rosemary and toss. Spread
mixture in single layer in large rimmed baking
pan. Bake 40 minutes or until mix is dry and crisp,
stirring once halfway through baking. Serve warm
or cool completely in pan on wire rack. Store
cooled mix in airtight container up to 5 days.Each cup: about 200 calories, 15 g total fat (4 g saturated),
9 mg cholesterol, 137 mg sodium, 12 g carbohydrate,
2 g fiber, 5 g protein
outdoor dining > family time
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Coupon good thru/31/11 at any Schnucks
or Logli store. Limit onecoupon per customer.
Coupon good thru7/31/11 at any Schnucksor Logli store. Limit onecoupon per customer.
oupon good thru/31/11 at any Schnucks
or Logli store. Limit onecoupon per customer.
Coupon good thru7/31/11 at any Schnucksor Logli store. Limit onecoupon per customer.
1F
Culinaria Ice Cream or Sorbet16 oz. cartonAny variety
chnucks Select Mustards.25-9 oz. bottleAny variety
chnucks Steak Sauces10 oz. bottleAny variety
Culinaria Meat Rub Spices4.3-5.82 oz. bottleAny variety
6L]]OLQJ6DYLQJV2Q6FKQXFNV)DPLO\RI%UDQGV
Treat yoursel to ultra-rich, creamy Culinaria Ice Cream, one o
our quality-guaranteed brands youll fnd at Schnucks or Logli! We custom churned
our ultra premium ice cream with 16% butter at . Youll fnd a variety o
decadent favors including Pistachio, Mint Chocolate Chip and Coconut Mango!
Our sweet-tart Culinaria Sorbets have all the indulgence without the guilt
they are at and cholesterol ree. Savor Lemon or Raspberry Sorbet
between courses to cleanse your palate or simply enjoy as dessert.
The oodies choice!
taste matters!
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15Schnucks Cooks> Spring/Summer 2011
feeling fruity > refreshing fun
think pinkdrinksThe lazy, hazy days of summer are upon us once again, so beat the heat and quenchyour thirst with these frosty summertime drinks. Quick to make, colorful and full of fruitgoodness, these tasty mocktails will help keep your family cool in the summer sun.Try serving these drinks in festive glasses and add a paper umbrella for a fun islandtreat. Also, all of these beverages can be spiced up with alcohol like vodka, rum or gin,transforming them into refreshing adult cocktails. Heres to summer!
Cos-Mocktail Spritzer
Prep: 10 minutes Makes: about 5 cups
4 limes
2 medium juice oranges
12 ounces (1 cups) refrigeratedlemonade, divided
4 ounces ( cup) Schnucks cranberry juicecocktail, chilled, divided
crushed ice or ice cubes16 ounces (2 cups) Schnucks Super Uplemon lime soda
1.From 3 limes, squeeze3 cup juice into small
pitcher; thinly slice remaining lime. From oranges,
squeeze cup juice. Into pitcher with lime juice,
stir in orange juice, lemonade and cranberry juice.
2.Fill glasses with ice, then fill glasses half-full with
lemonade mixture. Top with lemon lime soda and
garnish with lime slices to serve.Each cup: about 96 calories, 0 g total fat, 0 mg cholesterol,
13 mg sodium, 25 g carbohydrate, 0 g fiber, 0 g protein
Strawberry Colada
Prep: 10 minutes Makes: about 8 cups
1 package (16 ounces) Driscolls freshstrawberries
16 ounces (2 cups) Schnucks unsweetenedpineapple juice, chilled
6 ounces (aboute cup) cream of coconut
3 cups ice cubes
1.Hull and quarter enough strawberries to yield2 cups (about 12 ounces); reserve remaining
strawberries for garnish.
2.In blender, add half of quartered strawberries,
1 cup pineapple juice and3 cup cream of
coconut; pure until strawberries are finely
chopped. Add half of ice and blend until smooth.
Pour into tall glasses and garnish with whole
strawberries. Repeat with remaining ingredients.
Each cup: about 124 calories, 4 g total fat (3 g saturated),
0 mg cholesterol, 11 mg sodium, 24 g carbohydrate,
1 g fiber, 1 g protein
> Cooks Wisdom
Cream of coconut, a smooth, thick liquid made
from coconuts and sugar, is located in the baking
aisle and/or Liquor department. Do not confuse it
with unsweetened coconut milk which is used in
savory recipes and found with Asian ingredients in
the aisle with international foods.
Watermelon Chill
Prep: 15 minutes Makes: about 6 cups
3 pounds seedless watermelon (rind andany seeds removed), cut into 1-inchchunks (about 4 cups packed) plus smallwatermelon wedges for garnish (optional)
1 package (6 ounces) frozenlimeade concentrate
2 ounces (4 tablespoons) grenadine syrup
4 cups ice cubes
1 lime, thinly sliced (optional)
1.In blender, combine half of watermelon with
limeade concentrate and grenadine; pure until
smooth. Add remaining watermelon and pure
until smooth. If not serving right away, cover and
refrigerate up to 1 day ahead.
2.In 2 batches, in blender, add half of watermelon
mixture and 2 cups ice; blend until smooth and nochunks of ice remain. Pour into tall glasses; garnish
with watermelon wedge or lime slice, if desired.
Each cup: about 111 calories, 0 g total fat, 0 mg cholesterol,
8 mg sodium, 28 g carbohydrate, 1 g fiber, 1 g protein
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b illi t b f l b l d
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17Schnucks Cooks> Spring/Summer 2011
international steakhouseYou dont need to be an expert to practice the secrets of great grilling. Whether youre using an indoor oroutdoor grill, cooking a succulent steak is quite simple.
Generally speaking, the most tender cuts will come from the loin and rib sections, including sirloin,boneless strip steaks, filet mignon, tenderloin, rib-eye and Delmonico. These cuts of meat contain fat,or marbling, and are naturally basted with their own juices. Marinating meats with little to no marblinghelps tenderize and enhance the flavor. Turn the page for a guide to grilling the perfect steak.
Beef Satay withPeanut Dipping Sauce
Prep: 20 minutes plus marinating
Grill: 4 minutes Serves: 6
18 (6-inch) bamboo skewers
1 lime
3 garlic cloves
1 cups well-stirred unsweetenedcoconut milk, divided
cup packed Schnucks light brown sugar
1 tablespoons Asian fish sauce
1 tablespoons grated peeled fresh ginger
teaspoon turmeric powder
1 pounds Certified Angus Beef flank steak,sliced diagonally across the grain into-inch-thick slices
cup Schnucks smooth peanut butter
1 tablespoons less-sodium soy sauce
1 teaspoon Schnucks crushedred pepper flakes
1.In wide, shallow dish, cover skewers with water
and let stand 30 minutes. Meanwhile, from lime,
squeeze 2 tablespoons juice into blender or food
processor with knife blade attached. Add garlic,
cup coconut milk, brown sugar, fish sauce,
ginger and turmeric; pure until smooth.
2.In medium bowl, toss steak with cup coconutmarinade; set aside remaining marinade. Cover
beef and refrigerate 30 minutes to marinate.
3.In 1- to 2-quart saucepan, heat peanut butter,
soy sauce, red pepper flakes, remaining cup
coconut milk and coconut marinade over low
heat 4 minutes or until mixture simmers, stirring
occasionally with whisk. Simmer 2 minutes;
remove saucepan from heat. Cover and keep
warm. Makes about 1 cups sauce.
4.Prepare outdoor grill for direct grilling over
high heat. Remove beef from marinade; discard
marinade. Thread beef onto skewers. Place
skewers on hot grill rack and cook 4 to 5 minutes
or until browned on the outside and still pink in
center, turning skewers once. Serve beef satay
with peanut sauce for dipping.
Each serving: about 531 calories, 37 g total fat
(18 g saturated), 44 mg cholesterol, 374 mg sodium,
28 g carbohydrate, 3 g fiber, 26 g protein
Grilled Sirloin withChimichurri Sauce
Prep: 15 minutes plus standing
Grill: 12 minutes Serves: 6
cup Schnucks extra virgin olive oil, divided
4 garlic cloves
2 green onions, sliced (about cup)
cup packed fresh cilantro leaves
cup packed fresh Italian flat-leafparsley leaves
cup white wine vinegar
1 teaspoons kosher salt, divided
1 teaspoon freshly groundblack pepper, divided
1 teaspoon Schnucks crushed oregano
teaspoon cayenne pepper
1 (1-inch-thick) Certified Angus Beefboneless beef loin sirloin steak(about 2 pounds)
1.Reserve 1 tablespoon oil. In blender or
food processor with knife blade attached,
pure remaining oil, garlic, onions, cilantro, parsley,
vinegar, teaspoon salt, teaspoon black pepper,
oregano and cayenne. Makes about 1 cup sauce.
2.Prepare outdoor grill for direct grilling over high
heat. Rub steak with reserved tablespoon of oil,
teaspoon salt and teaspoon black pepper;let stand 30 minutes. Place steak on hot grill
rack and cook 12 to 14 minutes or until internal
temperature reaches 140F for medium-rare,
turning once. Transfer steak to cutting board; let
stand 10 minutes. Internal temperature will rise to
145F upon standing.
3.To serve, slice steak across the grain and
serve with sauce.
Each serving: about 492 calories, 44 g total fat(10 g saturated), 76 mg cholesterol, 509 mg sodium,
2 g carbohydrate, 1 g fiber, 23 g protein
brilliant beef > global goodness
beer pairing >Michelob AmberBock
This beer will prove a nice partner togrilled satay. The beers caramel maltwill play well with the smoky, grilledmeat and have enough structure tocomplement the peanut dipping sauce.
This dark lager finishes clean with acreaminess that will please the palate.
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Chipotle-Lime Cowboy Steakswith Grilled Tomato Salsa
Prep: 15 minutes plus marinating and
standing Grill: 20 minutes
Serves: 46 large garlic cloves, divided
3 limes, divided
3 tablespoons chipotle salsa pure, divided
2 teaspoons kosher salt, divided
1 (1-inch-thick) Certified Angus Beefloin T-bone or porterhouse steak(about 1 pounds)
2 (-inch-thick) slices large red onion
wooden picks
8 ripe Roma tomatoes (about 1 pounds),each cut lengthwise in half
Schnucks nonstick cooking spray
3 cup packed fresh cilantro leaves
1.Crush 4 garlic cloves with press into small bowl.
Squeeze juice from 2 limes into same bowl. Add
2 tablespoons chipotle salsa and 1 teaspoon salt
and stir until well combined. Rub steak with garlic
mixture, then place in 13 x 9-inch pan. Cover with
plastic wrap. Let stand at room temperature 30minutes, or place in refrigerator 1 hour to marinate.
2.Prepare outdoor grill for direct grilling over
high heat. To hold onion rings together, insert a
wooden pick horizontally through each slice from
opposite sides 2 picks per slice (at right). Lightly
spray tomatoes and onion with nonstick cooking
spray. Place on hot grill rack and cook 8 to 10
minutes or until grill marks appear and tomatoes
soften, turning once halfway through cooking.
Remove wooden picks from onion.
3.Squeeze 2 tablespoons juice from remaining
lime. In food processor with knife blade attached,
add remaining 2 garlic cloves and process until
chopped. Stop food processor and add grilled
onion, cilantro, teaspoon salt and remaining
1 tablespoon chipotle salsa; pulse until finely
chopped. Scrape side of bowl with rubber spatula.
Add tomatoes and process until tomatoes are
chopped and mixture is well combined. Transfer
salsa to serving bowl. Makes about 3 cups salsa.
4.Pat steak dry with paper towel; sprinkle with
remaining teaspoon salt. Place steak on hot grill
rack and cook 10 to 12 minutes or until internal
temperature of steak reaches 140F for medium-
rare, turning once. Transfer steak to cutting board;
let stand 10 minutes. Internal temperature will rise
to 145F upon standing.
5. Remove bone and evenly divide steak among
4 dinner plates; serve topped with salsa.
Each serving: about 298 calories, 17 g total fat
(6 g saturated), 57 mg cholesterol, 691 mg sodium,
17 g carbohydrate, 3 g fiber, 22 g protein
> Cooks WisdomSalsa can be prepared up to 2 days in advance; cover and
refrigerate until ready to use. Warm salsa before serving.
Serve any additional salsa with chips for dipping.
guide to grilling the perfect steakTrim the fat from the meat to about8 inch and allow the steak to stand at room temperature for about 30
minutes for even cooking. While your meat comes to room temperature, prepare the grill for direct grilling
over high heat. Arrange the grill rack four to five inches over the fire for thin cuts of meat, like flank or skirt
steak, or six to seven inches for a thicker steak, like sirloin. If you are using a charcoal grill, arrange coals so
that the steak can be transferred to a lower heat, if necessary.
Coat the steaks lightly with oil, and sprinkle with kosher salt and freshly ground black pepper. Place the steaks
on a hot grill rack and cook uncovered as directed below to desired doneness, turning the steaks only once halfway
through cooking. If flare-ups occur, move the steak to a cooler part of the grill temporarily. You may want to remove your
steak from the grill when it reaches an internal temperature 5 to 10F below your final desired doneness depending on
the size of your steak.
Once removed from the grill, let the steak stand five to ten minutes to allow juices to redistribute throughout the steak andinternal temperature to rise. Keep in mind that cooking times will vary according to individual grills, so having an instant-
read thermometer on hand is a must to check for desired doneness.
eme
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that the steak can be t
Coat the steaks lightly w
Thickness of Steak
1 inch 10-12 minutes 12-14 minutes 14-16 minutes
1 inches 12-14 minutes 14-16 minutes 16-18 minutes
1 inches 14-16 minutes 16-18 minutes 18-20 minutes
Medium-Rare 145F Medium 160F Well 170F
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19Schnucks Cooks> Spring/Summer 2011
Ad #3
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Summer is almost here and Driscolls berries are at their peak
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Great Grilling Ideas
with Driscolls Berries
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summer eats > picnic favorites
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21Schnucks Cooks> Spring/Summer 2011
all-american sidesWhat is more quintessentially all-American than potato salad and coleslaw? These
side dishes are the perfect complement for warm-weather meals. Spice up theseclassics with homemade twists on traditional dressings. Our simple vinaigretteis jazzed up with apple cider vinegar and Dijon mustard, while the creamy garlicdressing gets a boost from fresh garlic and Franks RedHot cayenne pepper sauce.Take ranch dressing to the next level by adding a jalapeo chile and fresh cilantro.
p
Potato Salad or Coleslaw
Prep: 10 minutes Cook: 25 minutes
Makes: about 9 cups potato salad or7 cups coleslaw
3 pounds Schnucks red potatoes, unpeeledand each cut into -inch chunks or1 bags (16 ounces each) 3-color delicoleslaw (about 11 cups)
2 teaspoons salt (for potato salad only)
pound Schnucks hardwood smokedbacon (about 8 slices), cut crosswiseinto -inch pieces
cup minced red onionchoice of dressing (Vinaigrette, CreamyGarlic or Jalapeo Ranch)
1.If preparing potato salad, in 5- to 6-quart
saucepot, place potatoes, salt and enough water
to cover by 1 inch; heat to boiling over high heat.
Reduce heat to medium-low; simmer, uncovered,
10 to 12 minutes or until potatoes are fork-tender.
Drain potatoes well.
2.In large skillet, cook bacon over medium-lowheat 25 to 30 minutes or until browned, stirring
occasionally. Drain bacon on paper towels. Prepare
desired dressing.
3.In large serving bowl, add warm potatoes or
coleslaw, bacon, onion and dressing; toss until
mixture is well combined. If not serving right away,
cover and refrigerate up to overnight.
> Cooks Wisdom
If desired, add diced red bell pepper and/or celery to
potato salad; add shredded carrots, apple or radish, fresh
corn kernels and/or chopped fresh herbs to coleslaw.
Vinaigrette Dressing
cup Schnucks olive oil
3cup apple cider vinegar2 tablespoons chopped fresh Italian flat-leafparsley leaves
2 tablespoons Schnucks Dijon mustard
1 tablespoon plus 1 teaspoon Schnucksgranulated sugar
teaspoon coarsely ground black pepper
teaspoon salt
In medium bowl, with whisk, stir all ingredients
until well blended.
Eache cup potato salad: about 267 calories, 17 g total fat
(4 g saturated), 15 mg cholesterol, 724 mg sodium,
71 g carbohydrate, 3 g fiber, 8 g protein
Eache cup coleslaw: about 253 calories, 22 g total fat
(5 g saturated), 19 mg cholesterol, 522 mg sodium,
5 g carbohydrate, 3 g fiber, 9 g protein
Creamy Garlic Dressing
1 lime2 garlic cloves, crushed with press
cup Schnucks mayonnaise
cup Schnucks sour cream
2 teaspoons Franks RedHot cayennepepper sauce
2 teaspoons Schnucks granulated sugar
1 teaspoon salt
From lime, squeeze 1 tablespoon juice into small
bowl. Add remaining ingredients and stir with
whisk until well combined.
Eache cup potato salad: about 295 calories, 19 g total fat
(5 g saturated), 22 mg cholesterol, 868 mg sodium,
70 g carbohydrate, 3 g fiber, 8 g protein
Eache cup coleslaw: about 284 calories, 24 g total fat
(7 g saturated), 28 mg cholesterol, 708 mg sodium,
5 g carbohydrate, 3 g fiber, 9 g protein
Jalapeo Ranch Dressing
1 large garlic clove, crushed with pressor minced
1 medium jalapeo chile pepper, minced(about 2 tablespoons)
1 cup Schnucks Select Parmesan ranchsalad dressing
2 tablespoons chopped fresh cilantro leaves
In small bowl, with whisk, stir all ingredients until
well combined.
Eache cup potato salad: about 266 calories, 17 g total fat
(4 g saturated), 18 mg cholesterol, 767 mg sodium,
70 g carbohydrate, 3 g fiber, 8 g protein
Eache cup coleslaw: about 252 calories, 21 g total fat
(5 g saturated), 23 mg cholesterol, 577 mg sodium,
5 g carbohydrate, 3 g fiber, 9 g protein
ice cream 101
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ice cream 101
Popcorn Ice Cream
Prep: 10 minutes plus standing,
chilling and freezing
Cook/Microwave: 15 minutes
Makes: about 1 quarts
3 cups Schnucks half-and-half
2 cups Schnucks whipping cream
1 cup Schnucks granulated sugar
8 teaspoon salt
1 packet (3.3 ounces) microwave-in-bagkettle korn
1 teaspoons Schnucks pure vanilla extract
caramel sauce and additional poppedkettle korn for garnish (optional)
1.In 3- to 4-quart saucepan, heat half-and-half,
cream, sugar and salt over medium heat 12 to
15 minutes or until hot but not boiling, stirring
occasionally. Meanwhile, pop kettle korn in
microwave oven as label directs. Then transfer
popped kettle korn to large bowl.
2.Pour hot cream mixture over kettle korn and
stir; let stand at room temperature 30 minutes.Cover and refrigerate at least 3 hours or up
to 1 day ahead.
3.Strain kettle korn mixture through fine-mesh
strainer set over large bowl, pressing kettle korn
to release cream mixture; discard kettle korn. Stir
in vanilla. Transfer mixture to 1- to 2-quart ice
cream maker bowl and churn as manufacturer
directs, about 25 minutes or until mixture is
thickened to soft-serve consistency. Serve ice
cream in dessert bowls drizzled with caramel
sauce and garnished with kettle korn, if desired.
If not serving right away, transfer ice cream to an
airtight container; cover with plastic wrap, then
seal. Freeze up to 3 days.
Each cup: about 283 calories, 22 g total fat
(13 g saturated), 77 mg cholesterol, 63 mg sodium,
21 g carbohydrate, 0 g fiber, 3 g protein
make popcorn ice cream
1.Gradually heat ingredients Its important to cook the half-and-half,
whipping cream, sugar and salt over moderate heat while stirring occasionally
to gradually heat the mixture and prevent it from scorching.
2.Infuse popcorn flavor To infuse the ice cream with kettle korn flavor, pour
the hot cream mixture over the popped kettle korn and stir. Allow the mixture
to stand for 30 minutes, then refrigerate 3 hours or up to 1 day ahead to fully
incorporate the popcorn flavor into the ice cream.
3.Strain popcorn mixture Set a strainer over a large bowl and pour the
cream-popcorn mixture through a strainer. A fine-mesh strainer works best
to avoid any popcorn particles in the ice cream. Press down on the popcorn
in the strainer to release as much of the cream mixture as possible then
discard the popcorn.
4. Churning Churn the chilled cream mixture until its thickened to a
soft-serve consistency.
Surprise your taste buds with our delicious and easy-to-make homemade popcorn ice cream.
All you need is a 1- to 2-quart capacity ice cream maker. While ice cream is frequently made
with egg yolks, a non-egg based ice cream recipe makes for simpler preparation.
Visitwww.schnuckscooks.comto watch ourvideo on ice cream, plus scroll down theindex to discover our growing library of instructional videos by our own culinary experts!
howto
1.
2.
3.
4.
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23Schnucks Cooks> Spring/Summer 2011
HomemadeStrawberry Ice Cream
Prep: 10 minutes plus freezing
Makes: about 1 quarts
1 package (16 ounces) Driscollsfresh strawberries, hulled
1 cups Schnucks whipping cream1 cups Schnucks granulated sugar
cup Schnucks half-and-half
2 teaspoons fresh lemon juice
1 teaspoons Schnucks pure vanilla extract
8 teaspoon salt
1.In food processor with knife blade attached,
pulse strawberries until finely chopped but
not pured. In large bowl, stir strawberries with
remaining ingredients until well combined.
2.Transfer berry mixture to 1- to 2-quart ice
cream maker bowl and churn as manufacturer
directs, about 25 minutes or until mixture is
thickened to soft-serve consistency. If not
serving right away, transfer ice cream to an
airtight container; cover with plastic wrap,
then seal. Freeze up to 3 days.
Each cup: about 215 calories, 13 g total fat
(8 g saturated), 46 mg cholesterol, 40 mg sodium,
25 g carbohydrate, 1 g fiber, 1 g protein
Chocolate Fudge Ice Creamk d h
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Cookie Sandwiches
Prep: 15 minutes plus cooling and freezing
Bake: about 8 minutes per batch
Makes: about 2 dozen ice cream sandwiches
12 ounces (12 squares) Bakers
semi-sweet baking chocolate1 can (14 ounces) sweetened
condensed milk
cup Schnucks unsalted butter (1 stick),cut into pieces
1 package (6 ounces) pecan chips (1 cups)
1 cup Schnucks all-purpose flour
1 tablespoon Schnucks pure vanilla extract
teaspoon salt
2 pints favorite ice cream
1.Preheat oven to 350F. Grease large cookie sheet.
Place 2 rimmed baking pans in freezer to use later
for ice cream.
2.In microwave-safe large bowl, add chocolate,
condensed milk and butter; heat in microwave
oven on high 1 minute. Stir, then microwave
1 minutes longer; let stand 2 minutes, then stir
until chocolate melts and mixture is smooth. Stir in
pecans, flour, vanilla and salt.
3.Drop dough by rounded measuring tablespoons,
2 inches apart, onto prepared large cookie sheet.
With small metal spatula or fingers, press each
mound slightly to make 2-inch round. Bake
cookies 8 to 10 minutes or until firm when lightly
pressed. Cool cookies on cookie sheet on wire rack
2 minutes. With metal spatula, transfer cookies to
wire rack to cool completely. Repeat with remaining
dough. Cookies can be made up to 5 days in
advance. Store at room temperature in tightly
covered container with waxed paper between
layers. Makes about 4 dozen cookies.
4.Scoop ice cream by heaping 2 tablespoons into
24 mounds onto cold rimmed baking pans; flatten
each mound into 2-inch round. Freeze ice cream
at least 1 hour or until firm. Just before serving,
place ice cream round on flat side of 1 cookie. Place
second cookie over ice cream, flat side down, to
make an ice cream sandwich.
Each ice cream sandwich: about 269 calories,
17 g total fat (8 g saturated), 26 mg cholesterol,
62 mg sodium, 28 g carbohydrate, 2 g fiber, 3 g protein
> Cooks Wisdom
If not assembling ice cream sandwiches right away, freeze
ice cream rounds. Remove from rimmed baking pans and
place in freezer-safe container with waxed paper between
layers up to 1 week.
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DelightDelight someone special!
For Bakers Best Recipes visit
www.brands.kraftfoods.com/bakerschocolate
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casual cuisine > garden fresh
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27Schnucks Cooks> Spring/Summer 2011 27
vegetarian varietyNothing says summer like the rainbow of colors from fresh produce. Not only is havinga colorful diet visually appealing, its also good for your health and well-being. Whetheryoure looking for a filling vegetarian dish or simply to include more vegetables in yourdiet, this grilled wrap is a great way to add nutrients into your weekday menu.
Our chilled pasta salad is the ideal meal for a summer day, whether at high noon forlunch or as the sun sets for dinner. Weve combined the fresh flavors of basil and lemonwith some favorite items from the pantry for this quick and easy dish.
Grilled Vegetable Wraps
Prep: 30 minutes
Grill: 7 minutes Serves: 4
2 tablespoons Schnucks olive oil
1 tablespoons fresh lemon juice
3 teaspoons minced fresh garlic, divided
8 teaspoon salt
8 teaspoon ground black pepper
1 small red onion, cut crosswise into-inch-thick slices
wooden picks
1 medium zucchini, cut lengthwiseinto quarters
1 portabella mushroom, stemremoved if necessary
1 red or yellow bell pepper, cut lengthwisein half and seeds removed
4 ounces Schnucks3 less fat Neufchtelcheese, softened
3 ounces pitted or sliced kalamata olives,drained and finely chopped (about cup)
4 flavored wraps or large flour tortillas
1 package (e ounce) Full Circle fresh basil,leaves removed
1.Prepare outdoor grill for direct grilling over
medium-high heat. In large bowl, with whisk, stir
oil with lemon juice, 2 teaspoons garlic, salt and
black pepper. To hold onion rings together, insert a
wooden pick horizontally through each slice from
opposite sides 2 picks per slice (see page 18).
2.Place onion, zucchini, mushroom and bell
pepper on hot grill rack and cook 7 to 10 minutes
or until tender, turning vegetables once halfway
through cooking and brushing with garlic mixture.
Transfer vegetables to cutting board.
3.Meanwhile, in small bowl, combine Neufchtel
cheese, olives and remaining 1 teaspoon garlic.
Spread each wrap with one-fourth cheese
mixture, about 3 tablespoons.
4.Cut mushroom and bell pepper into -inch-
thick slices; remove wooden picks and separate
onion into rings. Arrange one-fourth vegetables
and basil leaves over cream cheese mixture on
bottom third of each wrap. Starting from bottom
of each wrap, tightly roll wrap around filling. Cut
each wrap diagonally in half to serve.
Each serving: about 442 calories, 24 g total fat (7 g saturated),
20 mg cholesterol, 1041 mg sodium, 47 g carbohydrate,
4 g fiber, 10 g protein
> Cooks Wisdom
Wraps may be prepared and refrigerated up to 4 hours
in advance.
To serve wraps as an appetizer, cut crosswise into1-inch-thick rounds.
Lemon-Basil Pasta Salad
Prep: 20 minutes plus chilling
Cook: 5 minutes Serves: 6
1 package (20 ounces) frozencheese tortellini
2 small lemons
1 can (14 ounces) Schnucks Selectquartered artichoke hearts, drainedand coarsely chopped
1 jar (12 ounces) roasted peppers, drainedand chopped (about 1 cup)
1 can (2.25 ounces) sliced kalamataolives, drained
3 garlic cloves, finely chopped
cup loosely packed choppedFull Circle fresh basil leaves plusadditional for garnish
cup Schnucks grated Parmesan cheese
3 cup drained julienne-cut sun-driedtomatoes with Italian herbs in oilplus cup oil
teaspoon salt
teaspoon ground black pepper
1.Heat large covered saucepot of water to
boiling over high heat. Add tortellini and cook
as label directs; drain. Rinse pasta under cold
running water and drain.
2.From lemon, grate 2 teaspoons peel and
squeeze cup juice into large bowl. Add tortellini
and remaining ingredients and toss until well
blended. Cover and refrigerate at least 3 hours or
up to 2 days. Serve garnished with basil. Makes
about 8 cups.
Each serving: about 481 calories, 21 g total fat (6 g saturated),
42 mg cholesterol, 1176 mg sodium, 56 g carbohydrate,
4 g fiber, 19 g protein
wine pairing >Chateau Ste. MichelleGewrztraminer
Though somewhat diffi cult to pronounce,Gewrztraminer is easy to pair with food.Somewhat spicy with a floral and citrus
core, Ste. Michelle Gewrztraminersbrilliant crispness will cut through thecreamy cheese while the citrus notes willmatch the tang in this dish.
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28
Sweet and juicy, peaches have long been
a summertime favorite. Schnucks has
partnered with two family-owned farms,
Eckerts Farms in Illinois and Flippen Fruit
Farm in Tennessee, to provide the highest
quality, finest tasting peaches.
Fruit trees were first planted on the Eckerts
farm in 1862. Now operated by the sixth and
seventh generations of the family, peach trees
are not allowed to bear fruit until they are
three years old. Each year, blooms on young
trees are removed, allowing the trees to
develop a good root system.
Flippen Fruit Farm is located on the bluffsabove Reelfort Lake in the northwest corner
of Tennessee. The 180-acre orchard boasts
18,000 peach trees, providing some
40 varieties. At different times of the year,
each variety will be harvested for an average
of ten to 14 days. The trees will not bear fruit
again until the following season.
The secret of a perfect peach lies in tree-
ripening. Allowing the fruit to reach its
maximum sweetness before harvesting
increases sugar content. When selecting
peaches, choose slightly firm, plump peaches
that yield to slight pressure. Look at the
background color of the fruit a yellow
tone indicates sweet flavor, while green will
result in a less flavorful peach. Blushes are
an indicator of the variety of peach, not itsripening status.
Peaches require additional time after
purchase to reach maximum juiciness. To do
this, place your peaches in a paper bag and
store at room temperature for two to three
days. Refrigerating unripe peaches will inhibit
the ripening process and cause the fruit to
become dry, mealy and flavorless. Once the
peaches ripen, they can be refrigerated forfive to seven days.
To easily peel this fruit, place in boiling
water for one minute and then immerse in
ice water for a minute. It helps to toss peeled
or cut peaches with fresh lemon juice to
curb browning.
However prepared fresh and raw, or
bubbling in a classic peach crisp peaches
are the fruit of summer.
peachy keenweet an juicy, p
summertime fav
partnered with tw
re
d
Chris Eckert of Eckert s Farms, Belleville, IllinoisJack & Diane Flippen of Flippen Fruit Farm, Troy, Tennessee
fresh pickings >just peachy
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29Schnucks Cooks> Spring/Summer 2011
Cobblestone Peach Crisp
Prep: 20 minutes
Bake: 45 minutes Serves: 16
3 cups Schnucks all-purpose flour, divided
1 cups Schnucks granulated sugar, divided
1 teaspoon Schnucks ground cinnamon
4 pounds fresh peaches, peeled and each cut into-inch-thick slices (about 12 cups)
teaspoon salt
1 Schnucks large egg
cup Schnucks unsalted butter (1 sticks), meltedand cooled
1.Preheat oven to 375F. In medium bowl, stir together
cup flour, cup sugar and cinnamon. In large bowl,add peaches. Sprinkle flour mixture over peaches, then
toss until well blended. Set aside bowls to use later.
Spread peach filling in ungreased 13 x 9-inch glass or
ceramic baking dish.
2.Using same bowls, in medium bowl, stir together
remaining 2 cups flour, 1 cup sugar and salt. In large
bowl, with whisk, stir egg and butter until well combined.
Add flour mixture into butter mixture and stir until crumbs
form. Sprinkle flour mixture over peach filling. Bake 45 to50 minutes or until mixture bubbles around side of dish
and top is golden brown.
Each serving: about 294 calories, 9 g total fat (6 g saturated),
37 mg cholesterol, 40 mg sodium, 51 g carbohydrate,
3 g fiber, 4 g protein
> Cooks Wisdom
Serve peach crisp la mode with vanilla ice cream.
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303030
favorable flavors > serious savings
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31Schnucks Cooks> Spring/Summer 2011
meals for a stealDid you know olives were cultivated back in prehistoric times? Traditionally mainstays inMediterranean cuisine, olives are now grown in over 20 countries all over the world. With so manyvarieties from the green Spanish manzanillas to the Greek kalamatas olives are a quick and easyway to infuse flavor into an endless number of dishes. Our grilled chicken pitas feature black olivestossed with fresh vegetables and a cool, yogurt-based cucumber-dill sauce.
Picking up a pizza seems to be an economical and easy choice, but this pizza frittata might make
you think twice. Weve taken favorite pizza toppings like mushrooms, bell pepper and pepperoniand worked them into a hearty frittata with shredded cheese on top. Fun and tasty for the kids, andaffordable and easy for you, this is a meal that the whole family will enjoy!
Greek Chicken Pitas withCucumber-Dill Sauce
Prep: 15 minutes
Grill: 10 minutes Serves: 4
Chicken Pitas
1 pound Schnucks Natural boneless,skinless chicken breasts
Schnucks nonstick cooking spray
2 whole wheat pitas, each cut in halfand split
1 can (2.25 ounces) Schnucks slicedripe olives, drained
1 medium tomato, diced
small red onion, very thinly sliced
(about cup)1 cups loosely packed fresh baby
spinach leaves
cup rinsed and drained Full Circlegarbanzo beans
Cucumber-Dill Sauce
medium English cucumber, peeled andcoarsely shredded (about 1 cup)
1 teaspoons kosher salt, divided
1 small lemon1 container (16 ounces) low fat Greek yogurt
2 garlic cloves, crushed with press
2 tablespoons chopped Full Circle freshdill fronds
1.Prepare Chicken Pitas: Prepare outdoor grill for
direct grilling over medium heat. Spray chicken
with nonstick cooking spray. Place chicken on
hot grill rack. Cover and cook 10 to 12 minutes
or until chicken loses its pink color throughout
and internal temperature reaches 165F, turningonce halfway through cooking. Remove chicken
from grill and transfer to cutting board. When cool
enough to handle, slice chicken across the grain.
2.Prepare Cucumber-Dill Sauce: In small strainer set
over small bowl, toss cucumber with 1 teaspoon
salt. Let stand 5 minutes. Lightly press cucumber
in strainer to remove as much liquid as possible;
discard liquid. Place cucumber in same small bowl.
From lemon, squeeze 2 tablespoons juice intocucumber. Stir in yogurt, garlic, dill and remaining
teaspoon salt. Makes about 2 cups.
3.To serve, stuff pitas with chicken, olives, tomato,
onion, spinach and garbanzo beans; top with
Cucumber-Dill Sauce.
Each pita sandwich with cup sauce: about 295 calories,
6 g total fat (1 g saturated), 56 mg cholesterol, 704 mg sodium,
31 g carbohydrate, 8 g fiber, 33 g protein
> Cooks Wisdom
To grill pitas before filling, spray uncut pitas with
nonstick cooking spray. Place pitas on hot grill rack and
cook over medium heat 1 to 2 minutes or until grill marks
appear, turning once.
Enjoy leftover Cucumber-Dill Sauce for up to 3 days over
seafood or with crackers and crudts.
Pizza Frittata
Prep: 10 minutes
Cook/Broil: 22 minutes Serves: 4
1 container (10 ounces) Philadelphia Italian
cheese & herb cooking creme8 Schnucks large eggs
1 tablespoon Schnucks unsalted butter
1 package (8 ounces) freshmushrooms, sliced
medium onion, chopped ( cup)
cup chopped red, yellow ororange bell pepper
3 cup pepperoni minis (about 1 ounces)
1 cup Schnucks finely shredded Italian
cheese blend
1.Preheat broiler with oven rack about 6 inches
from source of heat. In large bowl, with whisk,
beat cooking creme and eggs until well blended.
2.In broiler-safe 10- to 12-inch skillet, melt butter
over medium heat. Add mushrooms, onion
and bell pepper and cook 10 minutes or until
vegetables are tender and lightly browned, stirring
occasionally. Stir in pepperoni. Spread mixture
evenly in skillet; pour egg mixture on top. Coverand cook 5 minutes or until center is almost set.
3.Sprinkle cheese evenly over frittata. Place skillet
under broiler; broil 2 to 3 minutes or until top is
golden brown.
Each serving: about 508 calories, 39 g total fat
(18 g saturated), 501 mg cholesterol, 1366 mg s odium,
13 g carbohydrate, 1 g fiber, 30 g protein
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7/28/2019 s Chucks Cooks Spring Summer 2011
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32 spoon in a little cooking creme
Spoon in
FLAVOR,cause aSTIR.
New Philly Cooking Creme
Stir in a little Philly Cooking Creme.
Youll turn ordinary into awesome with bold newfavors and the creamy goodness o Philly.
Find it in the cream cheese section.
Find more flavor at
cookphilly.com
2011 Krat Foods