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@
> 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,Terese Nguyen, Joyce Reese,Rosanne Toroian, Karen Trombley
Jeffrey Scheiber
Matt DeWilde
Kathy Gottsacker, Chris Hessler, C.E.C.,Rosanne Toroian, Karen Trombley,Michael Trombley, C.E.C.
Kathleen Sheridan
Doug Schaible
Chris Wong, CSW
Noelle Lothamer, Rosanne Toroian,Karen Trombley, Priscilla Ward, Lori Yates,Ross Yedinak
Becky Trepasso, R.D.
Wes Hartman
Eric Burkett, Terese Nguyen,Rose Tantraphol
Stacey Alexander, Kelly Kraemer
To view our Schnucks Cooks Virtual Magazine, visit us
on the web schnuckscooks.com
2012 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 mayappear in this magazine. ViMax Publishing makes no representation
as 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
to contactschnucks:
St. Louis metro area (314) 994-4400Outside St. Louis metro area (800) 264-4400E-mail to [email protected]
I am excited for you to see the newest issue of
Schnucks Cooks magazine; reading through it is liketaking a summer vacation!
In this issue, your vacation begins with a visit to the isle
of Capri, Italy. Our beautiful Caprese Salad on the cover
was inspired by the classic antipasto dish that boasts the
colors of the Italian flag. Youll find our recipe rivals that of
your favorite Italian restaurant. While in Italy, check out
refreshing Watermelon Granita on page 22, and be sure to
visit schnuckscooks.com to see our helpful how-to video.
Stop by neighboring Spain for a hearty frittata loaded with
sausage, potatoes and versatile spinach. Try all five recipes
featuring spinach including two entres with Asian flavors
on page 9. Next stop, Greece, where strained yogurt is
commonly incorporated into sweet and savory dishes. Our
low-fat and low-calorie chicken dish on page 13 is perfect
for those of us committed to healthy eating this summer.
Our food experts explain what makes yogurt one of the
true perfect foods.
Lets head back to the States to enjoy a taste of the
Southwest on page 17 where you will find one of my
personal favorites, the Southwest Marinated Flank
Steak. Before cooking, place the steak in our special
marinade and grill it to your taste. Serve it topped with
Grilled Tomato Romesco, a unique sauce with a secret
ingredient, along with several side dishes to round out
any summer celebration.
We hope you enjoy this edition ofSchnucks Cooks
and thatit inspires you to give yourself and your family a summer
vacation from the traditional. Put the sizzle back into your
summer grilling with some of the newest recipes from our
Schnucks Cooks kitchen!
Scott C. Schnuck
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16
24
2820
6
4 Schnucks CooksLaredo Chicken Casserole and Napa Green Apple Slaw.
5 zoom in on zucchiniZucchini Cakes with Yogurt Sauce.
6 express laneRavioli with Minted Pea Sauce and Veracruz Shrimp en Papillote.
8 5 @ 5:00: spinachAsian Grilled Chicken Over Wilted Spinach, Spicy Beef & SpinachStir-Fry, Microwave Bacon-Spinach Risotto, Spanish Frittataand Grilled Tortilla Pizzas.
13 yogurt royalty: a guide to greek and probiotic yogurtsGreek Feta Chicken.
14 rubs & marinadesCalypso Rub, Southwest Marinade and Teriyaki Marinade.
16 summer celebrationSouthwest Marinated Flank Steak with Grilled TomatoRomesco, Poblano Guacamole, Grilled Corn & Arugula PastaSalad with Scallion Pesto and Grilled Green Beans withCaramelized Shallots.
20 frozen sweetsBlueberry Crumble Flurry, Peanut Butter & Banana Pie Flurryand Frozen Cookies & Cream Cake.
22 granita 101Watermelon-Mint Granita.
24 gourmet grilled dogsChorizo Coney Dogs, BLT Dogs and Cubano Dogs.
26 homemade condimentsGrilled Tomatillo Relish and Homemade Ketchup.
28 summer saladsCaprese Salad Stacks, Grilled Chicken & Fruit Salad andFiesta Corn & Rice Salad.
30 meals for a stealCreamy Tomato Chicken Rotini and Grilled Tilapia Sandwichwith Lemon-Dill Spread.
}table ofcontents
> summer
8
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Kathy Gottsacker,Director of Food Educationand Culinary Arts; Rosanne Toroian,Food Editorand Information Specialist; Priscilla Ward,TestKitchen Manager
Summer screams for ice cream, sundaes and,
while youre at it, cool and refreshing sorbets.The avid ice cream addict may have noticed
Culinarias ultra-premium pints arrived on store
shelves last year. Flavors such as chunky
Pistachio, tropical Coconut Mango, refreshing
Mint Chocolate Chip and Jamocha Almond
with ribbons of fudge have attracted fans
begging for more. Culinaria recently introduced
three new varieties: Crme Brle, caramel and
custard ice cream swirled with caramelized
sugar, Peanut Butter Cup ice cream loaded with
mini peanut butter cups and swirls of peanut
butter and satisfying Strawberry ice cream with
strawberry pure and bits of fruit in every bite.
All ice creams arent created equal, and
Culinarias unique creamy confections include
16% butterfat to ensure a decadent, indulgent
treat. Culinaria ice creams are dense, creamy
and rich with a luscious and velvety consistency.
What could be more tempting than richchocolate sauce poured over Culinaria ice
cream, sundaes and shakes! Culinaria Sea
Salt Caramel Chocolate Sauce and Culinaria
Chocolate Fudge Sauce each deliver a very
creamy texture and intense chocolate flavor.
Prepared with quality ingredients such ascream, pure cane sugar, unsalted butter, cocoa
powder and vanilla extract, these sauces are
also perfect drizzled over fresh berries or
bananas, brownies, cheesecake, angel food
cake, crpes and waffles. Simply heat the
sauces in their jar with the lid removed in the
microwave to soften slightly or heat longer to
make hot fudge sauce.
On the lighter side, Culinaria also created fourguilt-free varieties of fat- and cholesterol-
free sorbet. The perfect palate cleanser,
mid-afternoon treat or after-dinner dessert,
sweet-tart Raspberry and Lemon sorbets rouse
the taste buds with each and every bite. New
flavors include exotic and tangy Passion Fruit
Pomegranate and Pink Grapefruit with real
grapefruit pure two flavors the whole family
will love. For a quick dessert, top pound cake
with sorbet and berries, or fill a glass with ascoop or two of sorbet, then top with sparkling
wine, ginger ale, sparkling juice or lemonade for
a fizzy summer cocktail or mocktail.
Laredo Chicken Casserole
Active Time: 15 minutes
Total Time: 50 minutes Serves: 6
1 package (8 ounces) Schnucks shreddedsharp Cheddar cheese, divided
1 Schnucks classic, herb or BBQ wholeroasted chicken, skin removed andmeat shredded
1 can (15 ounces) Schnucks dark red kidneybeans, rinsed and drained
1 can (14.5 ounces) Schnucks Mexican stylediced tomatoes, drained
1 can (10 ounces) condensed cream ofmushroom soup
1 cup Schnucks frozen corn
1 cup Schnucks frozen green peas
cup Schnucks sour cream
Preheat oven to 350F. Set aside cup cheese.
In large bowl, combine remaining ingredients.
Spread mixture into 2-quart or 11 x 7-inch glass
or ceramic baking dish. Sprinkle with reserved
cheese. Bake 30 minutes. Let stand 5 minutes
before serving.
Each serving: about 360 calories, 11 g total fat (5g saturated),
80 mg cholesterol, 1130 mg sodium, 24 g carbohydrate,
7 g fiber, 39 g protein
Napa Green Apple Slaw
Active Time: 15 minutes
Total Time: 15 minutes Serves: 6
1 lime
1 large Granny Smith apple, unpeeled, coredand coarsely chopped
1 cup shredded carrots, coarsely chopped
1 small head Napa cabbage, very thinlysliced (about 4 cups)
cup coarsely chopped fresh cilantro leaves
e cup refrigerated slaw dressing teaspoon freshly ground black pepper
Squeeze juice of lime into medium bowl. Add
apple and toss to combine. Add remaining
ingredients and toss until evenly coated with
dressing. If not serving right away, cover and
refrigerate up to 1 day ahead.
Each serving: about 200 calories, 12 g total fat (2g saturated),
10 mg cholesterol, 170 mg sodium, 22 g carbohydrate,
6 g fiber, 1 g protein
Photography:MeoliStudioFoodStyling:AnnSchulz
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in season > zucchini
While varieties of squash have been
grown and consumed since before5000 B.C., the zucchini is a relativelynew addition to the culinary scene.Developed by the Italians in the late19th century, zucchini made its way intoother European countries, includingGreat Britain and France, where itscalled courgette. Zucchini is actually theItalian plural form ofzucchino, which
is derived fromzucca, the Italian wordfor squash. Italian immigrants broughtthe vegetable to America, commerciallycultivating it in California during the1920s. It is now the most commonsummer squash.
With its soft flesh and delicate skin,zucchini should be stored in a plastic
bag in the refrigerator for no longerthan five days. While its best to lookfor smooth, shiny surfaces, zucchinisthin, tender skin scratches easily. Theseminor blemishes are common, but passover zucchini with bruises or deep cuts
and cracks. Available in-store year-
round, ideally, zucchini should be six toeight inches long and can be steamed,sauted, grilled, fried or baked. Largerzucchini contain less moisture, makingthem perfect for grating into breads,
cakes and vegetable fritters. Zucchini is
rich in nutrients but very low in calories.One cup of raw zucchini has about20 calories and contains B vitamins,vitamin C, magnesium, fiber and protein.
zoom in onzucchini
Zucchini Cakes with
Yogurt SauceActive Time: 35 minutes
Total Time: 35 minutes Serves: 4
1 pound zucchini (about 2 medium),trimmed
18 teaspoons salt, divided
small lemon
cup plain yogurt or sour cream
2 tablespoons chopped fresh chives
1 Schnucks large egg
cup Schnucks all-purpose flour
teaspoon ground black pepper
e cup crispy French fried onions
2 teaspoons Schnucks vegetable orolive oil
1. With largest holes of box grater, grate zucchini
into strainer set over medium bowl. Toss zucchiniwith 1 teaspoon salt; let stand 5 minutes.
Meanwhile, from lemon, squeeze 2 teaspoons
juice into small bowl. Stir in yogurt, chives and
remaining 8 teaspoon salt until well blended;
set aside.
2.Squeeze zucchini to remove as much liquid
as possible; set aside. Discard liquid in medium
bowl. In same bowl, with fork, lightly beat egg.
Add zucchini, flour and pepper and stir untilwell combined. Fold in fried onions. Makes about
2 cups.
3.In nonstick 12-inch skillet, heat oil over medium
heat. Drop zucchini mixture by cupfuls into
skillet to make 8 mounds. With bottom of
measuring cup, press zucchini mixture into
3-inch patties. Cook 5 to 7 minutes or until
browned, turning once halfway through cooking.
Serve zucchini cakes hot with yogurt sauce.Each serving: about 191 calories, 9 g total fat (3 g saturated),
57 mg cholesterol, 715 mg sodium, 21 g carbohydrate,
2 g fiber, 6 g protein
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little time > big impression
Ravioli with Minted Pea Sauce
Active Time: 25 minutes
Total Time: 25 minutes Serves: 4
1 package (20 ounces) frozen cheese ravioli
1 small lemon2 cups Schnucks frozen green peas, thawed
cup chicken or vegetable broth or water
3 tablespoons Schnucks extra virgin olive oil
2 tablespoons coarsely chopped freshmint leaves, plus additional sprigs forgarnish (optional)
teaspoon salt
teaspoon ground black pepper
3 cup julienne cut sun-dried tomatoes
with Italian herbs in oil, drained andcoarsely chopped
cup drained and chopped roastedred peppers
6 slices Schnucks fully cooked bacon, cutcrosswise into -inch pieces
cup Schnucks finely shreddedParmesan cheese
1.Heat large covered saucepot of water to
boiling over high heat. Add ravioli and cook as
label directs; drain.
2.Meanwhile, from lemon, squeeze 1
tablespoons juice into blender. Add peas, broth,
oil, mint, salt and pepper and pure until smooth.
Transfer pea mixture to 1- to 2-quart saucepan.
Stir in sun-dried tomatoes and roasted red
peppers and cook over medium heat until sauce
simmers, stirring occasionally. Place bacon in
small microwave-safe bowl; heat in microwave
oven on high 1 minute or until crisp.
3.To serve, spoon sauce over ravioli; sprinkle
with bacon and cheese. Garnish with mint sprigs,
if desired.
Each serving: about 538 calories, 23 g total fat (8 g saturated),
61 mg cholesterol, 973 mg sodium, 59 g carbohydrate,
7 g fiber, 24 g protein
Veracruz Shrimpen Papillote
Active Time: 20 minutes
Total Time: 35 minutes Serves: 4
1 cup basmati or extra long grain white rice
3 large Roma tomatoes (about 12 ounces),
diced (about 2 cups)2 garlic cloves, minced
small yellow onion, very thinly sliced(about cup)
cup drained sliced Schnucks salad olives
2 tablespoons chopped fresh oregano leaves
2 tablespoons drained diced pickledjalapeo chile peppers
2 tablespoons rinsed and drained capers
1 pounds raw 36-40 count peeled and
deveined shrimp, thawed if necessary4 teaspoons Schnucks olive oil
1. Preheat oven to 400F. Prepare rice as label
directs. Meanwhile, in medium bowl, toss
tomatoes with garlic, onion, olives, oregano,
jalapeos and capers until well combined.
2.Cut four 18 x 15-inch sheets parchment paper
and arrange horizontally on work surface. Place
scant 1 cup tomato mixture slightly to the right
of center on each sheet. Evenly divide shrimp
and place over tomato mixture, then drizzle each
with 1 teaspoon oil. Fold left half of parchment
paper over to cover shrimp and tomato mixture,
lining up edges of parchment. Starting at bottom
left-hand corner, fold corner in to make a triangle.
Continue folding edges of parchment over into-inch folds, pressing to make crisp creases
for an airtight seal. Continue to work your way
around the edges of the packet, overlapping
folds as you go and pressing firmly on creases
to create a half-moon-shaped packet. If desired,
staple folds to ensure they do not open.
3.Place packets on large rimmed baking pans.
Bake 15 minutes. Packets should puff while they
bake. With kitchen shears, cut an X in top of eachpacket to allow steam to escape, then carefully
pull back parchment to open. Shrimp should
turn opaque throughout and reach an internal
temperature of 145F.
4.On each of 4 dinner plates, evenly divide rice;
slide vegetables, shrimp and any juices in packet
over rice to serve.
Each serving: about 375 calories, 10 g total fat (1 g saturated),
183 mg cholesterol, 615 mg sodium, 39 g carbohydrate,1 g fiber, 29 g protein
> Cooks Wisdom
If desired, prepare foil packets to cook recipe on the grill
or in the oven. Cut two 18 x 18-inch sheets heavy-duty
aluminum foil, then layer to make a double thickness,
lining up edges of foil. Repeat to make 3 more double-
thick sheets. Proceed with step 2 as directed, but fold and
crimp edges of foil tightly 3 to 4 times to seal well. Bake
as directed in step 3 or, to grill, place packets in covered
outdoor grill prepared for direct grilling over medium
heat. Grill 15 minutes.
express laneFast and delicious weeknight meals are not only possible, theyre easy with the righttimesaving tricks and tips. Prepared products, like frozen ravioli and fully cooked bacon,help save time and effort, and can be easily dressed up with a handful of deliciousingredients and fresh herbs.
Also, using simple cooking techniques like parchment packets can make both preparing
dinner and cleaning up afterwards a breeze. The French words en papillote literally translateto in parchment, which is how our Veracruz shrimp is prepared. Be sure to check out ourinstructional video for step-by-step directions on how to create parchment packets.
Visitschnuckscooks.com to watch our how-to videos!
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greens > for your health
Weve all heard about the many health benefits of spinach, but you may not realize just howsimple it is to include this nutritional superstar in your meal plan. Conveniently packaged,spinach can be added in a variety of ways to give a nutritional boost to any meal.
With five recipes that span an array of cuisines, tastes and textures, this edition of 5 @ 5:00showcases the versatility and convenience of spinach. Our Grilled Tortilla Pizzas featurecrunchy, fresh spinach on top of crispy tortillas, while our creamy Microwave Bacon-SpinachRisotto includes wilted spinach with bacon and fresh tomatoes. Youll be surprised at how
little youll have to stir the mixture in this quick and easy risotto recipe.
Asian Grilled Chicken OverWilted Spinach
Active Time: 30 minutes
Total Time: 40 minutes Serves: 4
2 medium garlic cloves, finely chopped
cup less-sodium soy sauce
1 tablespoon Schnucks honey1 pound Schnucks Natural thin sliced
boneless, skinless chicken breast fillets(6 fillets)
1 tablespoon white sesame seeds
1 small lemon
1 tablespoon pure sesame oil
1 tablespoon grated peeled fresh gingeror refrigerated Gourmet Garden gingerspice blend
1 package (5 ounces) slicedshiitake mushrooms
1 cups shredded carrots (about 4 ounces)
1 package (9 to 10 ounces) fresh spinach
teaspoon salt
1. Prepare outdoor grill for direct grilling over
medium heat. In small bowl, stir garlic, soy sauce
and honey until combined. Place chicken in large
zip-tight plastic bag; pour soy sauce mixture
over chicken. Seal bag, pressing out excess air;refrigerate 15 minutes.
2.Meanwhile, in nonstick 12-inch skillet, toast
sesame seeds over medium-low heat 3 to 4
minutes or until golden, stirring frequently.
Transfer to plate to cool completely. From lemon,
squeeze juice, about 2 tablespoons.
3.Remove chicken from marinade; discard
marinade. Place chicken on hot grill rack. Cook
6 to 7 minutes or until chicken loses its pink colorthroughout and internal temperature reaches
165F, turning once halfway through cooking.
Transfer chicken to cutting board; cover loosely
with foil to keep warm.
4.Meanwhile, in same 12-inch skillet, heat oil
over medium-high heat. Add ginger and cook
30 seconds, stirring. Add mushrooms and carrots
and cook 3 to 4 minutes or until mushrooms are
tender, stirring occasionally. Add spinach and
salt and cook 2 to 3 minutes, tossing constantly
to wilt; stir in lemon juice. Slice chicken. Evenly
divide spinach mixture between each of 4 dinnerplates; top with chicken and sprinkle with sesame
seeds to serve.
Each serving: about 201 calories, 6 g total fat (1 g saturated),
52 mg cholesterol, 616 mg sodium, 13 g carbohydrate,
3 g fiber, 24 g protein
Spicy Beef & Spinach Stir-Fry
Active Time: 15 minutesTotal Time: 20 minutes Serves: 4
2 bags boil-in-bag whole grain brown rice
e cup hoisin sauce
3 tablespoons less-sodium soy sauce
2 tablespoons refrigerated GourmetGarden chili pepper spice blend
2 tablespoons water
1 teaspoon cornstarch
2 tablespoons Schnucks canola oil
1 pound Certified Angus Beef flank steak,thinly sliced and each slice cut crosswiseinto 2-inch pieces
1 package (9 to 10 ounces) fresh spinach
1 can (8 ounces) sliced waterchestnuts, drained
4 green onions, coarsely chopped(about3 cup)
1.Prepare rice as label directs.
2.Meanwhile, in small bowl, mix hoisin sauce, soysauce, chili spice blend, water and cornstarch. In
nonstick 12-inch skillet, heat oil over medium-
high heat. Add steak and cook 2 to 3 minutes or
just until brown on the outside and center
is still pink. Transfer beef to plate.
3.Stir soy sauce mixture, then add to same
skillet. Stir in spinach, water chestnuts and
green onions. Cook until spinach wilts,
stirring constantly. Stir in beef with any
juices on plate until well combined. Serve
beef mixture with rice.
Each serving: about 760 calories, 19 g total fat
(4 g saturated), 85 mg cholesterol, 1290 mg sodium,
103 g carbohydrate, 10 g fiber, 46 g protein
wine pairing >
Chateau Ste. Michelle RieslingRiesling is a classic pairing for Asian foods.Chateau Ste. Michelle produces a pleasantlyfruity Riesling that complements gingerand nicely contrasts rich, salty soy flavors.
5 @ 5:00: spinach
Photo:StudioCFoodStylist:AnnSchulz
SetStylist:BeckyMcFarland
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Microwave Bacon-Spinach Risotto
Active Time: 15 minutes
Total Time: 35 minutes Serves: 4
5 cups less-sodium chicken broth
4 slices Schnucks hardwood smoked bacon
2 small shallots (2 ounces), chopped (3 cup)
2 cups Arborio rice
teaspoon salt
teaspoon coarsely ground black pepper
1 package (5 to 6 ounces) baby spinach
2 medium Roma tomatoes (about 3 ounceseach), chopped (about 1 cup)
1 cup Schnucks finely shredded Parmesancheese (4 ounces)
1.In covered 2- to 3-quart saucepan, heat brothto boiling over high heat. Meanwhile, cut bacon
crosswise into -inch pieces; separate pieces.
Place bacon and shallots in deep 3- to 4-quart
microwave-safe glass or ceramic bowl or dish.
Cook in microwave oven on high 8 to 9 minutes
or until bacon is browned and crisp, stirring every
minute during last 4 minutes of cooking.
2.Stir rice, salt and pepper into bacon mixture
and cook on high 1 minute. Carefully stir in hotbroth. Cover bowl with plastic wrap or lid and
cook on medium (50% power) 15 to 20 minutes
or until most liquid is absorbed and rice is tender
but still firm.
3.Remove bowl from microwave oven. Stir in
spinach until it wilts, then stir in tomatoes and
cheese. Makes about 8 cups.
Each serving: about 509 calories, 9 g total fat ( 5 g saturated),
20 mg cholesterol, 1679 mg sodium, 83 g carbohydrate,2 g fiber, 22 g protein
Spanish Frittata
Active Time: 30 minutes
Total Time: 55 minutes Serves: 8
1 package (16 ounces) Schnucks mediumpork sausage
1 package (20 ounces) refrigeratedshredded hash browns
1 package (5 to 6 ounces) baby spinach
12 Schnucks large eggs
3 cup Schnucks vitamin D whole milk
1 jar (12 ounces) sliced sweet peppers,drained well, or 1 jar (10 to 12 ounces)roasted red peppers, drained and cut into-inch-thick slices
1 tablespoon chopped fresh thyme leaves
teaspoon salt teaspoon ground black pepper
1.Preheat oven to 375F. Preheat oven-safe,
nonstick 12-inch skillet over medium heat 2
minutes. Add sausage and cook 8 to 10 minutes
or until sausage is no longer pink, breaking up
sausage with side of spoon into very small pieces.
With slotted spoon, transfer sausage to plate. To
drippings in skillet, add hash browns. Cover and
cook 15 minutes or until very tender and golden
brown, stirring occasionally. Stir spinach into
potatoes; cover and cook 2 minutes longer towilt spinach.
2.Meanwhile, in large bowl, with whisk, beat
eggs and milk until well blended. Stir sausage,
sweet peppers, thyme, salt and black pepper into
potato mixture. Spread potato mixture evenly in
skillet; pour egg mixture on top.
3.Bake 20 to 25 minutes or until center is set.
Remove from oven; let stand 5 minutes. Run
rubber spatula around edge of skillet; slip frittata
out of skillet onto large serving plate. Cut into 8
equal wedges to serve.
Each serving: about 434 calories, 31 g total fat (11 g saturated),
358 mg cholesterol, 814 mg sodium, 19 g carbohydrate,
4 g fiber, 18 g protein
Grilled Tortilla Pizzas
Active Time: 15 minutesTotal Time: 15 minutes Serves: 4
1 package (5 to 6 ounces) baby spinach
1 can (2.25 ounces) sliced kalamataolives, drained
cup very thinly sliced red onion
cup julienne cut sun-dried tomatoes withItalian herbs in oil
4 (8-inch) medium soft taco flour tortillas
1 container (10 ounces) roasted pine nutor sun-dried tomato hummus, stirredto combine
cup Schnucks Select feta cheese crumbles(about 2 ounces)
1.Prepare outdoor grill for direct grilling over
medium-low heat. In large bowl, toss spinach,
olives, onion and sun-dried tomatoes until well
combined. Place tortillas on each of 2 cookie
sheets. Spread about cup hummus over
each tortilla. Evenly divide spinach mixture over
hummus, about 1 cups on each tortilla. Sprinkle
tortillas with feta cheese.
2.Slide tortillas onto hot grill rack. Cover grill and
cook 2 to 3 minutes or until spinach wilts and
tortillas are crisp. Return pizzas to cookie sheets;
cut each pizza into 4 wedges to serve.
Each serving: about 559 calories, 39 g total fat (7 g saturated),
17 mg cholesterol, 1204 mg sodium, 43 g carbohydrate,
6 g fiber, 14 g protein
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Treat yoursel to our ultra-premium, creamy Culinaria Ice Cream!We custom churn it with 16% butterat. Youll fnd all o youravorites, plus delicious new avors like Peanut Butter Cup,Crme Brle and Strawberry.
For the most decadent o sundaes, top your ice cream withCulinaria Dessert Sauces. Whether you choose Chocolate Fudgewith a hint o coee or Sea Salt Caramel Chocolate, they both adda depth o avor thats unorgettable!
sweet indulgence
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yogurt royalty: a guide togreek and probiotic yogurtsYogurt is one of the healthiest foods
for your body. It has been around forthousands of years. In fact, Cleopatra tookpure yogurt baths as part of her healthand beauty regimen. Today, it is one ofthe most popular foods thanks to itsnutritional benefits, delicious taste andwide availability.
Yogurt naturally contains healthy bacteria
which our bodies need to properly breakdown foods and keep our digestivesystem healthy. In addition, yogurt helpsto protect the body against harmfulbacteria, build stronger bones, boostimmunity and reduce blood pressure.
Greek yogurt is yogurt that has beenstrained. This process results in a thicker,
richer consistency containing nearlytwice as much protein with less sugarand sodium than regular yogurt. It alsocontains bone-strengthening calciumand healthy bacteria. Most Greek yogurtsare available in full-fat, low-fat and fat-free varieties.
The rich texture and taste of Greek yogurtmake it a great addition in baking andcooking. It can be used in place of sourcream or mayonnaise, and it can be easily
transformed into a decadent dessert
by swirling in honey and a handful ofwalnuts and cranberries. Plus, since it hasless lactose than regular yogurt, it is easierto digest making it a possible option forthose who are sensitive to lactose.
Probiotic yogurt has additional beneficialbacteria such as the live Bifidobacteriumbacteria, also known as Bifidus, which
promotes proper digestion. Friendlystrains of bacteria have been formulatedthat help aid in digestion, vitaminabsorption, boost the immune systemand protect against disease-causingmicroorganisms. When you buy yogurt,look for the words live cultures or theLive & Active Cultures seal on the label.Dont be alarmed by these terms. The
cultures ferment pasteurized milk intoyogurt, providing its tangy flavor andcreamy texture.
If you are monitoring your sugar intake,opt for a plain version and sweeten itnaturally with fresh fruit or spices likevanilla, cinnamon or nutmeg. Howeveryou choose to spoon it, yogurt is a smart
addition to a healthy diet.
Greek Feta Chicken
Active Time: 10 minutes
Total Time: 50 minutes Serves: 4
2 large garlic cloves, crushed with press
1 cup low-fat Greek style plain yogurt
1 teaspoon Schnucks dried oregano leaves
teaspoon freshly ground black pepper
4 Schnucks Natural boneless, skinlesschicken breast halves (about 1 pounds)
3 cup Schnucks Select feta cheese crumbles
1 tablespoon chopped fresh Italian flat-leafparsley leaves
1 small lemon, cut into wedges1. In medium bowl, with fork, mix garlic, yogurt,
oregano and pepper. Add chicken and turn to
coat. Cover and let stand at room temperature
30 minutes.
2. Meanwhile, preheat broiler with oven rack
about 6 inches from source of heat. Line large
rimmed baking pan with aluminum foil. Place
chicken in pan, smooth side down. Reserve
marinade. Broil chicken 8 minutes; turn chickenover, then brush with some reserved marinade.
Discard any unused marinade.
3.Broil 3 minutes. Sprinkle chicken with cheese;
broil 1 minute longer or until cheese softens,
chicken loses its pink color throughout and
internal temperature reaches 165F. Sprinkle
chicken with parsley and serve with lemon
wedge to squeeze over chicken.
Each serving: about 228 calories, 5 g total fat (3 g saturated),
105 mg cholesterol, 251 mg sodium, 3 g carbohydrate,
1 g fiber, 41 g protein
Photo:MeoliStudioFoodStyling:MarySutkus
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rubs & marinadesRubs are a mixture of herbs, spicesand seasonings applied liberally to
the surface of meat, fish, poultry andseafood before grilling or roastingto enhance and complement flavors.They help form a desirable crust onthe outside, and can also be appliedunder the skin of chicken or turkey foradditional flavor. There are no rules as faras what goes into a rub. Its just a matterof personal preference, so experiment
with countless flavor combinations.
A dry rub is a mixture of dried herbsand spices, often including salt andsugar, that is best used when cookingat higher temperatures. Dry rubs adhereto the natural moisture on the surfaceof foods. A wet rub is a mixture of driedand/or fresh herbs and spices as well as
moist ingredients such as oil, mustard,horseradish, minced garlic or soy sauce.Wet rubs are ideal for slowly cookedfoods such as ribs, pork chops andbone-in chicken.
Marinades are typically a mixture ofthree components: an acidic liquid,such as fruit juice, vinegar or wine, oil
and herbs and/or spices. The acid helpstenderize the meat, allowing the flavorsof the marinade to be absorbed. Dueto the acidic nature of most marinades,foods should be marinated in a non-reactive glass, ceramic or stainless steelcontainer; aluminum can leech a metallictaste into foods. The purpose of the oilis to help seal flavors into foods while
keeping them moist.
Marinating time is dependent on thestrength of the marinade and the food
being marinated. Strongly-flavoredingredients, such as soy sauce, spicychiles or liquor, can overwhelm the tasteof foods if marinated too long. Highlyacidic marinades can actually beginto cook some meats and seafood,breaking down its fibers and alteringthe texture.
If the marinating period for meat, poultryor seafood is one hour or less, the foodcan remain at room temperature. Formore than an hour, cover tightly withplastic wrap and refrigerate.
These rub or marinade recipes can be used
for up to 3 pounds of meat or seafood.
Calypso RubActive Time: 5 minutes
Total Time: 5 minutes Makes: about 3 cup
1 tablespoon ground coriander
1 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon Schnucks brown sugar
1 tablespoon Schnucks ground cumin
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
1 teaspoon Schnucks garlic powder
teaspoon ground allspice
In small bowl, combine all ingredients. If not
using right away, store in zip-tight plastic bag up
to 3 months.
Each2tablespoon: about 11 calories, 1 g total fat
(0 g saturated), 0 mg cholesterol, 515 mg sodium,
2 g carbohydrate, 1 g fiber, 1 g protein
Southwest Marinade
Active Time: 10 minutes
Total Time: 10 minutes
Makes: about 1 cups
1 lime
5 large garlic cloves, finely chopped(about 1 tablespoons)
1 medium onion, chopped (1 cup)
cup Schnucks olive oil
3 tablespoons Schnucks Dijon mustard
2 tablespoons chipotle Tabasco sauce
2 tablespoons Schnucks chili powder
1 tablespoons Schnucks dried oregano leaves
1 tablespoon Schnucks ground cumin
teaspoon salt
From lime, grate 1 teaspoons peel and squeeze
1 tablespoon juice into medium bowl. Add
remaining ingredients and, with whisk, stir until
well blended. Marinate beef, pork or poultry at
least 30 minutes or up to overnight, or marinate
seafood up to 30 minutes. Discard marinade
before cooking.
Each tablespoon: about 28 calories, 3 g total fat
(1 g saturated), 0 mg cholesterol, 80 mg sodium,
1 g carbohydrate, 1 g fiber, 1 g protein
Teriyaki Marinade
Active Time: 5 minutes
Total Time: 5 minutes Makes: about 1 cup cup less-sodium soy sauce
cup packed Schnucks brown sugar,preferably dark brown sugar
2 tablespoons refrigerated GourmetGarden garlic blend
2 tablespoons refrigerated GourmetGarden ginger spice blend
2 tablespoons Schnucks vegetable orcanola oil
In medium bowl, with whisk, stir all ingredients
until well blended. Marinate beef, pork or
poultry at least 30 minutes or up to overnight,
or marinate seafood up to 30 minutes. Discard
marinade before cooking.
Each tablespoon: about 56 calories, 2 g total fat
(1 g saturated), 0 mg cholesterol, 375 mg sodium,
8 g carbohydrate, 1 g fiber, 1 g protein
Time RubsUp to 15 minutes smaller foods such as shellfish, vegetables and cubed meats
15 to 30 minutes chicken breasts, fish fillets, pork tenderloin, steaks and chops
30 to 90 minutes thicker cuts of boneless or bone-in meats such as roasts and whole chicken
1 to 12 hours large, less tender cuts of meat, whole turkey, pork shoulder and ham
Time MarinadesMarinadesUp to 30 minutes smaller foods such as shellfish, fish fillets and cubed meats
1 to 3 hours chicken breasts, pork tenderloin, steaks, chops and vegetables
2 to 6 hours thicker cuts of boneless or bone-in meats such as roasts and whole chicken
6 to 12 hours large, less tender cuts of meat, whole turkey, pork shoulder and ham
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There are many brands of beef, but only one Angus brand exceeds expectations.The Certified Angus Beef brand is a cut above USDA Prime, Choice and Select. Ten quality standards
set the brand apart. Its abundantly flavorful, incredibly tender, naturally juicy.
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summer celebrationMake a splash this summer with these patio-friendly recipes that feature fresh tastes straight off the grill. Each
of our recipes highlights flavors that are perfect for outdoor entertaining. Tender Certified Angus Beef flanksteak is topped with a zesty grilled tomato romesco sauce in this menus main attraction. Grilled poblanopeppers give our guacamole a kick of spice. For a smooth and creamy guacamole, choose avocados that yieldto slight pressure. The scallion pesto in our pasta salad provides a bright note to this classic summer side dish,and even green beans are given the grill treatment with caramelized shallots. With convenient do-ahead tipsin our Cooks Wisdom, these dishes are a surefire hit for your summer celebration!
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i t t
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open air > grate greats
Southwest MarinatedFlank Steak with Grilled
Tomato Romesco
Active Time: 35 minutes
Total Time: 35 minutes plus marinating
Serves: 8
Southwest Marinade (see page 14)
3 pounds Certified Angus Beef flank steaks
5 medium Roma tomatoes (about 1 pound),each cut lengthwise in half
Schnucks nonstick cooking spray1 jar (7.5 ounces) roasted red bell
peppers, drained
2 garlic cloves
1 slices Schnucks 100% whole wheat bread,toasted and torn into pieces
2 tablespoons slivered almonds
1 tablespoon sherry or red wine vinegar
2 teaspoons Schnucks extra virgin olive oil
teaspoon salt
teaspoon ground black pepper
1. Prepare Southwest Marinade as directed on
page 14. Place steak in large zip-tight plastic
bag; pour marinade in bag. Seal bag, pressing
out excess air. Massage steak in bag to coat with
marinade, then place on plate. Marinate steak at
room temperature at least 30 minutes or up to
1 hour or place in refrigerator up to overnight.
2. Prepare outdoor grill for direct grilling over
medium-high heat. Spray tomatoes with nonstick
cooking spray. Place tomatoes, cut side down,
on hot grill rack. Cook 4 to 5 minutes or until
soft and lightly charred, turning once halfway
through cooking. In food processor with knife
blade attached, pulse bell peppers, garlic, bread,
almonds and tomatoes until coarsely chopped.
Add vinegar, oil, salt and pepper and process
30 seconds or until well combined. Makes about
2 cups sauce. If not serving right away, cover andrefrigerate up to 2 days in advance.
3. Place steaks on hot grill rack. Cook 8 to 14
minutes, depending on thickness, or until outside
is browned and internal temperature reaches135F, turning steaks occasionally. Transfer to
cutting board. Let steaks stand 10 minutes. Internal
temperature will rise to 145F upon standing for
medium-rare. To serve, slice steaks across the grain.
Serve topped with romesco sauce.
Each serving: about 343 calories, 22 g total fat (7 g saturated),
65 mg cholesterol, 481 mg sodium, 11 g carbohydrate,
3 g fiber, 27 g protein
> Cooks WisdomFor better flavor and convenience, prepare romesco
sauce in step 2 in advance. If desired, tomatoes can be
broiled or cooked on the stovetop. Place oven rack about
4 inches from source of broiler heat, preheat broiler. Place
tomatoes, cut side up, in metal rimmed baking pan and
broil 3 to 4 minutes or until tomatoes soften and become
brown in spots. Or, cook tomatoes in preheated grill pan
over medium-high heat 5 to 6 minutes, turning once.
beer pairing >Sierra Nevada Pale Ale
This robust marinated steak yearns fora refreshing beer. The citrusy and zingySierra Nevada Pale Ale will tantalize yourtaste buds welcoming each and every
scrumptious bite!
17Schnucks Cooks > Summer 2012
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Poblano Guacamole
Active Time: 35 minutes
Total Time: 35 minutes
Makes: about 3 cups
2 (-inch-thick) slices large sweet onion(about 5 ounces)
1 large jalapeo chile pepper
1 large poblano chile pepper(about 5 ounces)
1 lime
4 ripe California avocados
cup chopped fresh cilantro leaves
1 tablespoon Schnucks extra virgin olive oil1 teaspoons salt
teaspoon Schnucks ground cumin
1. Prepare outdoor grill for direct grilling over
medium heat. Meanwhile, to secure onion rings,
place 2 wooden picks horizontally through
onion slices. Place onion and whole jalapeo
and poblano chiles on hot grill rack. Cook
10 to 15 minutes or until onion softens and
browns and chiles char in spots, turningoccasionally and transferring to rimmed baking
pan as they are done. Place chiles on cutting
board; let stand 5 minutes.
2. Meanwhile, from lime, squeeze 2 tablespoons
juice into medium bowl. Cut each avocado
lengthwise in half around seed. Twist halves in
opposite directions to separate. Remove pit, then
cut avocado in its peel into -inch pieces. With
spoon, scoop avocado into lime juice in bowl.Add cilantro, oil, salt and cumin to avocado.
3. Remove wooden picks from onion; coarsely
chop onion. Remove as much charred skin from
chiles as possible. Discard stem and seeds from
chiles. Cut poblano into -inch pieces; mince
jalapeo. Add onion and chiles to avocado
mixture. With large spoon, stir ingredients to
combine, lightly mashing some avocado with back
of spoon but leaving some in chunks.Each cup: about 120 calories, 11 g total fat (2 g saturated),
0 mg cholesterol, 275 mg sodium, 6 g carbohydrate,
3 g fiber, 1 g protein
> Cooks Wisdom
Guacamole is best prepared just before serving, but if
desired, prepare up to 1 day ahead. Transfer guacamole
to airtight plastic container. Place plastic wrap directly
on surface of guacamole, then cover container with lid.
Refrigerate until ready to serve.
18
open air > grate greats
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Grilled Corn & ArugulaPasta Salad with Scallion Pesto
Active Time: 40 minutes
Total Time: 40 minutes Serves: 10
(16-ounce) package farfalle or penne pasta(3 cups)
3 ears fresh corn, husks and silks removed
3 cup pine nuts
1 small lemon
3 medium garlic cloves
1 bunches green onions (about 9), cut intolarge pieces (about 1 cups)
cup Schnucks finely shredded Parmesancheese (about 2 ounces)
teaspoon salt
teaspoon ground black pepper
cup Schnucks extra virgin olive oil
1 medium English cucumber, cut lengthwiseinto quarters, then crosswise into -inchpieces (about 2 cups)
(5-ounce) package baby arugula (about3 cups lightly packed)
1. Heat large covered saucepot of salted water to
boiling over high heat. Add pasta and cook as label
directs; drain. Rinse pasta under cold water; drain.
2. Meanwhile, prepare outdoor grill for direct
grilling over medium heat. Place corn on hot grill
rack and cook 10 to 12 minutes or until corn is
browned in spots, turning occasionally. When
cool enough to handle, with sharp knife, cut
kernels from ears of corn.
3. In small skillet, toast pine nuts over medium-
low heat 3 to 4 minutes or until lightly browned,
stirring frequently. Transfer nuts to plate to cool
completely. From lemon, grate 2 teaspoons peel
and squeeze 2 tablespoons juice.
4. In food processor with knife blade attached,
pulse garlic, onions, cheese, salt, pepper, pine
nuts and lemon peel and juice until finely
chopped, occasionally scraping side of bowl withrubber spatula. With processor running, slowly
pour oil through feed tube and blend until pesto
is thick and emulsified. Makes about 1 cups.
5. In large serving bowl, add pasta, pesto,
cucumber, arugula and corn and toss until well
coated in dressing. Serve right away. Makes
about 10 cups.
Each serving: about 258 calories, 15 g total fat (3 g saturated),
3 mg cholesterol, 184 mg sodium, 26 g carbohydrate,2 g fiber, 7 g protein
> Cooks Wisdom
If desired, prepare steps 1 through 4 up to 1 day in
advance; toss salad ingredients with pesto as directed
in step 5 just before serving.
Grilled Green Beans withCaramelized Shallots
Active Time: 35 minutes
Total Time: 35 minutes Serves: 8
1 tablespoons Schnucks unsalted butter
12 ounces shallots, peeled and thinly sliced(about 2 cups)
1 teaspoons salt, divided
4 packages (8 ounces each) fresh haricotsverts French beans or 2 pounds freshgreen beans, trimmed
2 tablespoons Schnucks olive oil
teaspoon coarsely ground black pepper
1. In nonstick 10-inch skillet, melt butter over
medium heat. Add shallots and teaspoon salt
and cook 14 to 16 minutes or until very soft and
browned, stirring occasionally. Remove skillet from
heat; cover to keep warm. Makes about 1 cup.
2. Meanwhile, prepare outdoor grill for direct
grilling over medium heat. In large bowl, toss
haricots verts with oil, remaining 1 teaspoon salt
and pepper until well coated in oil. Place grill
basket or grid on hot grill rack about 1 minute to
preheat. Add haricots verts to basket, in batches
if necessary, and grill 3 to 5 minutes, or 6 to 8
minutes for green beans, or until charred in spots
and tender, stirring occasionally.
3.Transfer haricots verts to platter; top with
caramelized shallots to serve.
Each serving: about 111 calories, 6 g total fat (2 g saturated),6 mg cholesterol, 345 mg sodium, 14 g carbohydrate,
3 g fiber, 3 g protein
> Cooks Wisdom
Prepare shallots as directed in step 1 up to 3 days in
advance. Reheat before serving in step 3.
open air > grate greats
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20
frozen sweetswarm days > cool desserts
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frozen sweetsDont worry! Flurries arent in the weather forecast this summer, but the tasty treats of the same name aresure to cool down any hot summer day. Flurries start with a base of vanilla flavored ice cream or frozenyogurt that is blended with combinations of cookies and candy. We were inspired by blueberry crumble
and peanut butter pies for our versions, incorporating signature flavors into our delicious concoctions.And for an impressive dessert, try our Frozen Cookies & Cream Cake, which is made with ice creamsandwiches. Topped with chocolate fudge and sea salt caramel chocolate sauces, this cool dessert isone the entire family will love.
Blueberry Crumble Flurry
Active Time: 40 minutes
Total Time: 1 hour 10 minutes
Makes: 8 flurries
cup Schnucks all-purpose flour
4 tablespoons cold Schnucks butter, cut intosmall pieces
cup plus 2 tablespoons packed Schnuckslight brown sugar, divided
1 teaspoon Schnucks groundcinnamon, divided
cup coarsely crushed ginger snaps(about 12 ginger snaps)
1 small lemon
1 tablespoon cornstarch
2 packages (6 ounces each) fresh blueberries(about 2 cups)
5 cups Schnucks Select vanilla ice cream
cup Schnucks vitamin D whole milk
1. Preheat oven to 350F. Line rimmed baking
pan with parchment paper or nonstick foil. In
medium bowl, with fingertips, mix flour, butter,
2 tablespoons brown sugar and teaspoon
cinnamon until combined. Add ginger snaps
and mix until well blended. Crumble ginger snap
mixture over prepared baking pan. Bake 15 to 17
minutes or until lightly browned around edges.
Cool in baking pan on wire rack 15 minutes, then
coarsely crumble. Makes about 1 cups.
2. Meanwhile, squeeze juice from lemon
into 1- to 2-quart saucepan. With fork, stir in
cornstarch, then remaining cup brown sugarand teaspoon cinnamon. Add blueberries and
heat to boiling over medium-high heat, stirring
occasionally. Boil 3 minutes or until sauce is
very thick and most blueberries burst, stirring
frequently. Transfer blueberry mixture to medium
bowl; refrigerate at least 30 minutes. Makes about
1 cups.
3. In blender, pure ice cream, milk and 1 cup
blueberry mixture until smooth; transfer mixtureto large bowl. Fold in 1 cup ginger snap mixture.
4.To serve, add about cup ice cream mixture
into each of eight 10-ounce glasses or dessert
bowls; top with about 1 tablespoons blueberry
mixture. Evenly divide remaining ice cream
mixture over blueberry mixture, then sprinkle
with remaining ginger snap mixture.
Each serving: about 378 calories, 17 g total fat (10 g saturated),
54 mg cholesterol, 210 mg sodium, 55 g carbohydrate,
2 g fiber, 5 g protein
Peanut Butter &Banana Pie Flurry
Active Time: 20 minutes
Total Time: 20 minutes
Makes: 8 flurries
3 ripe bananas, sliced
1 cup Schnucks chunky peanut butter
cup Schnucks vitamin D whole milk
3 cup Schnucks honey
teaspoon Schnucks ground cinnamon
3 cups frozen vanilla yogurt orice cream, divided
1 cup coarsely crushed graham crackers(about 4 crackers)
cup thawed Schnucks frozenwhipped topping
cup Schnucks semi sweet chocolate chips
cup chopped Schnucks dry roasted peanuts
1. In blender, pure bananas, peanut butter, milk,
honey and cinnamon until smooth; transfer to
medium bowl.
2. In blender, in 2 batches, pure 1 cups frozen
yogurt and half of banana mixture (about 1
cups) until smooth, transferring yogurt-banana
mixture to large bowl between batches; fold in
graham crackers. Makes about 8 cups.
3.To serve, spoon about 1 cup yogurt-banana
mixture into each of eight 10-ounce glasses
or dessert bowls; top each with 1 tablespoon
whipped topping, 1 tablespoon chocolate chips
and 1 teaspoons peanuts.
Each serving: about 506 calories, 28 g total fat (9 g saturated),
3 mg cholesterol, 315 mg sodium, 60 g carbohydrate,
5 g fiber, 13 g protein
Frozen Cookies & Cream Cake
Active Time: 15 minutes
Total Time: 15 minutes plus freezing
Serves: 20
3 containers (8 ounces each) Schnuckswhipped topping, thawed
2 (12-count) packages Schnucksice cream sandwiches
cup Culinaria chocolate fudgesauce, divided
cup Culinaria sea salt caramel chocolatesauce, divided
1. Spread 1 container whipped topping inbottom of 13 x 9-inch glass, ceramic or metal
baking dish. Unwrap 11 frozen ice cream
sandwiches; arrange sandwiches flat across
dish over whipped topping. You will need to
cut 1 or 2 sandwiches in half to cover. Spread
second container whipped topping evenly over
sandwiches.
2. In each of two microwave-safe small bowls,
add fudge and caramel chocolate sauces. Heatin microwave oven on high 10 to 15 seconds
or until sauces melt slightly; stir until smooth.
Drizzle cup of each sauce in zigzag pattern
over whipped topping. Unwrap remaining
13 sandwiches and arrange in dish, cutting to
fit. Spread remaining container whipped
topping over ice cream sandwiches. Drizzle
remaining cup of each sauce in zigzag pattern
on top of dessert. Place dessert in freezer. Freeze
1 hour or until sauces are firm. Cover dish with
plastic wrap and freeze at least 2 hours longer or
up to 3 days ahead.
3. Before serving, cut dessert lengthwise into
4 strips, then cut each strip crosswise into 5 pieces.
Each serving: about 290 calories, 19 g total fat (13 g saturated),
26 mg cholesterol, 205 mg sodium, 46 g carbohydrate,
0 g fiber, 4 g protein
> Cooks WisdomFor easier slicing, dip knife into tall glass of very hot
water. Carefully wipe knife dry before slicing.
If desired, recipe can be cut in half to serve 10
in an 8 x 8-inch baking dish.
y
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granita 101
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granita 101
Visitschnuckscooks.comto watch ourvideo on how to make granita.Or, scan this Tag with your smart phone! To get the Tag Readervisithttp://gettag.mobi on your mobile phone browser.
1.
2.
3.
Light and flavorful, a fruity granita is just a few ingredientsaway. Our version takes watermelon, summers most refreshingfruit, and transforms it into an elegant dessert. Taking only afew minutes to prepare without an ice-cream maker or specialequipment, this easy recipe is a cool finish to any meal.
make granita
1.Remove the watermelon rind and cut into large chucks. Any tiny
white seeds remaining in the watermelon will not affect the granitas
flavor or texture.
2.After the watermelon has been pured in a blender or food processor
with the remaining ingredients, the watermelon mixture should have
a smooth texture. Pour the watermelon mixture into a 13 x 9-inch pan.
3.Once the watermelon mixture has been frozen solid, at least 4 hours,
use a sturdy fork to scrape the surface, working quickly. The results are
flaky ice shavings known as granita in Italian.
howto
Watermelon-Mint GranitaActive Time: 20 minutes
Total Time: 20 minutes plus freezing
Makes: about 8 cups
small seedless watermelon (about 5pounds), rind removed and watermeloncut into chunks (about 6 cups)
cup loosely packed fresh mint leaves
cup Schnucks granulated sugar
2 tablespoons fresh lime juice2 tablespoons grenadine
1.In blender or food processor with knife blade
attached, add half of watermelon and remaining
ingredients. Pure until blended. Add remaining
watermelon and pure until as smooth as possible.
2.Pour watermelon mixture into 13 x 9-inch
metal, glass or ceramic baking pan. Cover with
plastic wrap and freeze until mixture is solid,
about 4 hours, or up to 1 week ahead.
3. Before serving, working quickly, with sturdy
dinner fork, scrape surface of watermelon ice to
create ice shavings. If chunks become dislodged
from side of pan, press down on chunks with
tines of fork to crush. Serve right away, spooning
granita into chilled dessert dishes or wine goblets.
Eachecup: about 50 calories, 0 g total fat, 0 mg cholesterol,
4 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein
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Yasso
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Only 70 Calories
All Natural & Fat-Free
6g of Protein
rBST-Free Milk
Good Source of CalciumNo Corn Syrup
Kosher
FrozenGreekYogurtisaregisteredtrademarkofApolloFo
odGroup,LLC.
Yasso Frozen Greek Yogurt bars are thefirst of its kind. Crafted to provide consumerswith a healthy snack, Yasso bars are a wholesomesource of calcium and protein.
Each package includes four 3.5 FL OZ bars. Available inraspberry, blueberry, and strawberry flavors. Enjoy! teamyasso.com
yasso good.
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hot diggity > dog days
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gourmet grilled dogsWhile the name suggests otherwise, Coney dogs come from the Mitten State, not the Atlantic Oceanpeninsula in Brooklyn, New York. In fact, the iconic hot dogs were first made in Jackson, Michiganbefore they became wildly popular in Detroit around 1915. The original Coney dog features an all-beefhot dog topped with a beanless meat chili, diced onions and a strip of yellow mustard.
Weve taken these classics and created our own versions of dressed-up hot dogs. Each has a fun and
flavorful twist that is sure to bring some excitement to your next party.
Chorizo Coney Dogs
Active Time: 25 minutes
Total Time: 30 minutes Serves: 8
12 ounces Schnucks Select chorizo sausage,casings removed if necessary
2 large garlic cloves, finely chopped(about 2 teaspoons)
1 teaspoon Schnucks chili powder
teaspoon Schnucks dried oregano leaves
teaspoon Schnucks ground cumin
teaspoon ground black pepper
1 can (8 ounces) Schnucks tomato sauce
3 tablespoons water
8 hot dogs (from 1 to 2 packages)
1 (8-count) package Schnucks hot dog buns(12 ounces)
1.Prepare outdoor grill for direct grilling overmedium heat. Meanwhile, in 10-inch skillet, cook
sausage over medium-high heat 3 to 5 minutes
or until browned, breaking up sausage into
small pieces with side of spoon. Stir in garlic, chili
powder, oregano, cumin and pepper and cook
1 minute, stirring. Add tomato sauce and water;
reduce heat to low and cook 6 to 8 minutes
or until mixture thickens, stirring occasionally.
Makes about 1 cups.2.Meanwhile, place hot dogs on hot grill rack
and cook 8 to 12 minutes or until browned on
the outside and internal temperature reaches
165F, turning frequently.
3.To serve, place hot dogs in buns; top each with
scant cup chorizo mixture.
Each serving: about 462 calories, 31 g total fat (11 g saturated),
57 mg cholesterol, 1448 mg sodium, 26 g carbohydrate,
2 g fiber, 18 g protein
BLT Dogs
Active Time: 15 minutes
Total Time: 20 minutes Serves: 8
cup Schnucks mayonnaise
1 tablespoon Schnucks Dijon mustard
1 tablespoon Schnucks Italian dressing
2 large Roma tomatoes (about 4 ounceseach), seeded and chopped (about1 cups)
1 cups shredded iceberg lettuce
8 hot dogs (from 1 to 2 packages)
8 slices Schnucks fully cooked bacon
1 (8-count) package Schnucks hot dog buns(12 ounces)
1.Prepare outdoor grill for direct grilling over
medium heat. Meanwhile, in medium bowl, with
fork, stir mayonnaise, Dijon mustard and Italiandressing until well combined. Stir in tomatoes
and lettuce.
2.Place hot dogs on hot grill rack and cook
8 to 12 minutes or until browned on the
outside and internal temperature reaches 165F,
turning frequently.
3.Place bacon in single layer on large microwave-
safe plate; cover with paper towel and cook
45 seconds or until heated through. To serve, place
1 hot dog and 1 slice bacon in each bun; top each
hot dog with about cup tomato mixture.
Each serving: about 493 calories, 37 g total fat (10 g saturated),
41 mg cholesterol, 1096 mg sodium, 25 g carbohydrate,
2 g fiber, 12 g protein
Cubano Dogs
Active Time: 15 minutes
Total Time: 20 minutes Serves: 8
8 hot dogs (from 1 to 2 packages)
3 cup Schnucks yellow mustard
1 (8-count) package Schnucks hot dog buns
(12 ounces)8 slices Schnucks Swiss cheese
12 Schnucks kosher dill pickle sandwichslices, 4 cut crosswise in half
1 cup Schnucks hot or mild banana pepperrings, drained
1.Prepare outdoor grill for direct grilling over
medium heat. Place hot dogs on hot grill rack
and cook 8 to 12 minutes or until browned on
the outside and internal temperature reaches
165F, turning frequently.
2.Spread 2 teaspoons mustard on cut sides
of buns. Place 1 slice cheese inside each bun
then top with hot dog. In each bun, arrange
1 slices pickle and sprinkle with 6 to 8 banana
pepper rings.
Each serving: about 423 calories, 27 g total fat (11 g saturated),
54 mg cholesterol, 1588 mg sodium, 27 g carbohydrate,
1 g fiber, 19 g protein
beer pairing >Samuel Adams Boston Lager
This versatile beer has just enough hopsto cleanse your palate and the rightamount of malt to complement the hotdogs, sausage and delicious toppings inthese recipes.
25Schnucks Cooks > Summer 2012
alone > but never lonely
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homemadecondimentsCondiments are often an afterthought for most meals, but these extra items add the flavorful touches thatcomplete a dish. Making your own relish is a great idea, especially to top off those grilled hot dogs. Ours ismade with grilled tomatillos, which lend a touch of smokiness and depth. Dont forget to watch our video forstep-by-step instructions on creating this tart and tangy condiment.
Ketchup, Americas favorite condiment, is used in endless ways. Try your hand at creating this popular companionfrom scratch with our recipe below. And since its homemade, you can adjust the seasonings as desired.
Grilled Tomatillo Relish
Active Time: 30 minutesTotal Time: 30 minutes plus chilling
Makes: about 2 cups
1 pounds fresh tomatillos
Schnucks nonstick cooking spray
2 limes
4 garlic cloves
3 green onions, cut into large pieces
cup packed fresh cilantro sprigs
4 teaspoons Schnucks extra virgin olive oil2 teaspoons Schnucks hot sauce
1 teaspoon salt
1. Prepare outdoor grill for direct grilling over
medium heat. Remove and discard outer husks
and stem from tomatillos. Rinse tomatillos well
to remove sticky surface. Cut each tomatillo in
half, then place in rimmed baking pan, cut side
up. Lightly spray tomatillos with nonstick
cooking spray.
2. Place tomatillos, cut side down, on hot grill
rack. Cook 5 to 7 minutes or until tomatillos
soften, begin to release their juices and appear
charred in spots, turning once halfway through
grilling. Transfer tomatillos to same rimmed
baking pan.
3. From limes, squeeze 3 tablespoons juice. In
food processor with knife blade attached, pulse
garlic and onions until coarsely chopped. Scrape
down side of food processor bowl. Add cilantro,
oil, hot sauce, salt, lime juice and tomatillos and
pulse until mixture is chopped but still slightly
chunky. Transfer relish to small serving bowl.
Cover and refrigerate at least 2 hours or up to
2 days in advance.
Each 2 tablespoons: about 21 calories, 1 g total fat
(1 g saturated), 0 mg cholesterol, 120 mg sodium,
3 g carbohydrate, 1 g fiber, 1 g protein
Homemade Ketchup
Active Time: 15 minutesTotal Time: 1 hour plus chilling
Makes: about 1 cups
1 teaspoons Schnucks olive oil
small yellow onion, chopped(about cup)
2 garlic cloves, minced
teaspoon dry ground mustard
teaspoon paprika
teaspoon salt teaspoon Schnucks chili powder
8 teaspoon ground black pepper
1 can (14.5 ounces) fire roasteddiced tomatoes
cup red wine or apple cider vinegar
2 tablespoons Schnucks brown sugar
2 tablespoons tomato paste
1. In 2- to 3-quart saucepan, heat oil over
medium heat. Add onion and cook 4 to 6minutes or until tender, stirring frequently.
Meanwhile, in cup, add garlic, ground mustard,
paprika, salt, chili powder and pepper; add
spices to onions and cook 1 minute, stirring. Add
tomatoes with their juice, vinegar, brown sugar
and tomato paste and heat to boiling. Reduce
heat to medium-low and simmer 40 to 45
minutes or until thick, stirring occasionally.
2.Transfer tomato mixture to blender with center
part of lid removed to allow steam to escape;
pure until smooth. Transfer ketchup to bowl;
cover and refrigerate at least 2 hours or up to 5
days before serving.
Each 2 tablespoons: about 30 calories, 1 g total fat
(1 g saturated), 0 mg cholesterol, 190 mg sodium,
6 g carbohydrate, 1 g fiber, 1 g protein
ht for most meals, but these extra items add the flavorful touches thatelish is a reat idea es eciall to to off those rilled hot do s. Ours is
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Our family has been handcrafting gourmet Pasta Prima Ravioli since 1992.
Taste the difference of a family touch.
W W W . P A S T A P R I M A . C O M
. s
PASTA PRIMA WILD
MUSHROOM RAVIOLI IN A
MUSHROOM SHERRY CREAM SAUCE
1 8 oz package Pasta Prima Wild Mushroom Ravioli
2 tbsp unsalted butter
1 clove garlic, minced
1 cup brown mushrooms, sliced
lemon, zested and juiced
cup dry sherry
1 8 oz jar of your favorite alfredo sauce
1 tbsp fresh tarragon leaves, finely chopped
1 tbsp fresh parsley leaves, finely chopped
teaspoon salt
cup Parmesan and Herb Packet (included)
Cook the Pasta Prima Ravioli per instructionsand hold warm.
In a 12-inch saut pan over high heat, cook the butterand garlic for 30 seconds. Add in the mushrooms and cook for5 minutes or until soft. Add the lemon juice, zest, and sherryand cook for 1 minute.
Add the alfredo sauce. Bring to a boil, reduce to a simmerand cook until thickened, about 5 minutes. Add the freshtarragon and parsley and mix well.
Remove from heat and season with the salt andParmesan and Herb Packet.
Add in the cooked Ravioli and mix well.
Made only a few hours after milking, BelGioioso Fresh Mozzarella
complements a variety of foods with its unique texture and delicate
flavor. Traditionally, this cheese is served with sliced fresh tomatoes,
basil and olive oil. But dont stop th ere. It also enhances salads and
light meals. Melt it onto pizzas or add it to any sandwich for a creamy
wonderful flavor. The possibilities are virtually endless.
Discover the mouth-watering goodness of Fresh
Mozzarella. Discover BelGioioso.
Recipes and more at
belgioioso.com
Seepg.28forafreshCapreseSa
ladStac
ksreci
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FAMILY RECIPES. FAMILIAR INGREDIENTS.
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summer saladsFresh, simple and colorful, these summer salads are the perfect dishes when the sunis out and the weather is warm. But these arent just ordinary salads. Each featureslight and lively tastes that celebrate summers bounty. Theyre sure to please bothyour eyes and your palate. And if youre entertaining, simply double these recipes forcrowd-pleasing salads.
Caprese Salad Stacks
Active Time: 20 minutes
Total Time: 20 minutes Serves: 4
3 large tomatoes (about 8 ounces each)
2 balls (8 ounces each) BelGioioso freshmozzarella cheese
1 package (e ounce) fresh basil
cup balsamic vinegar
teaspoon salt, divided
teaspoon freshly ground blackpepper, divided
cup Schnucks extra virgin olive oil
1.Trim off thin slice from top and bottom of
tomatoes to make flat surface. Cut each tomato
into 4 slices. Cut each mozzarella ball into 4 slices.
From basil sprigs, remove 8 large leaves and pick
off top portion of 4 sprigs for garnish. Coarsely
chop remaining basil leaves. In small bowl, with
whisk, stir together vinegar and teaspoon
each salt and pepper. Slowly whisk in oil until
vinaigrette is emulsified.
2.To assemble salad stacks, on 2-foot-long sheet
waxed paper, arrange tomato and mozzarella
slices in single layer. Sprinkle with chopped basil
and remaining teaspoon each salt and pepper.
On each of 4 salad plates, starting with tomato,
alternately stack tomato and cheese slices with
1 basil leaf over each slice of mozzarella. Drizzle
2 tablespoons vinaigrette over stacks. Garnishwith basil tops.
Each serving: about 476 calories, 38 g total fat (18 g saturated),
88 mg cholesterol, 574 mg sodium, 9 g carbohydrate,
2 g fiber, 21 g protein
Grilled Chicken & Fruit Salad
Active Time: 30 minutes
Total Time: 30 minutes Serves: 6
1 pounds Schnucks Natural boneless,skinless chicken breast halves
Schnucks nonstick cooking spray
teaspoon salt
teaspoon ground black pepper cup sliced almonds (about 1 ounce)
small lemon
1 container (6 ounces) low-fat vanilla yogurt
cup Schnucks light sour cream
2 tablespoons Schnucks honey
12 ounces fresh strawberries, hulled and cutinto -inch pieces (about 2 cups)
1 cup drained fresh pineapple chunks, cutinto -inch pieces
2 tablespoons chopped fresh basil leaves1 package (5 ounces) spring mix salad greens
1. Prepare outdoor grill for direct grilling over
medium heat. Spray both sides of chicken with
nonstick cooking spray; sprinkle with salt and
pepper. Place chicken on hot grill rack. Cover and
cook 12 to 14 minutes or until chicken loses its
pink color throughout and reaches an internal
temperature of 165F, turning once halfway
through cooking; transfer to plate. When coolenough to handle, cut chicken into -inch pieces.
2. In small skillet, toast almonds over medium-
low heat 3 to 4 minutes or until golden brown,
stirring frequently. Transfer to plate to cool. From
lemon, squeeze 1 tablespoon juice into large
bowl. Stir in yogurt, sour cream and honey until
combined. Fold in chicken, almonds, strawberries,
pineapple and basil until combined. Makes about
7 cups.
3. To serve, divide salad greens between each
of 6 dinner plates; top greens with chicken salad
to serve.
Each serving: about 211 calories, 6 g total fat (1 g saturated),
49 mg cholesterol, 185 mg sodium, 20 g carbohydrate,
2 g fiber, 21 g protein
> Cooks Wisdom
Chicken salad can be prepared through step 2 up to 1
day in advance, but fold in toasted almonds and basiljust before serving.
Fiesta Corn & Rice Salad
Active Time: 35 minutes
Total Time: 35 minutes Serves: 12
1 cups water
1 cup extra long grain white rice
1 teaspoons salt, divided
6 ears fresh corn, husks and silks removed
1 cup Schnucks frozen green peas
2 limes
3 large garlic cloves, crushed with press cup Schnucks extra virgin olive oil
1 teaspoon Schnucks ground cumin
6 large radishes, coarsely chopped(about 1 cup)
cup chopped red onion
cup coarsely chopped fresh cilantro leaves
1. In 2-quart saucepan, combine water, rice and
teaspoon salt; heat to boiling over medium-
high heat. Reduce heat to low; cover and cook as
label directs. Fluff rice with fork.
2. Meanwhile, heat large covered saucepot of
water to boiling over high heat. Add corn and
cook 4 minutes. Add frozen peas and cook 1
minute longer. Drain corn and peas in colander.
When cool enough to handle, with sharp knife,
cut kernels from ears of corn.
3. From limes, squeeze3 cup juice into
large serving bowl. Add garlic, oil, cumin andremaining teaspoon salt and stir to combine.
Add corn, peas, rice, radishes, onion and cilantro
and toss until well combined. Makes about 8
cups. Serve immediately.
Each serving: about 161 calories, 5 g total fat (1 g saturated),
0 mg cholesterol, 244 mg sodium, 26 g carbohydrate,
2 g fiber, 4 g protein
> Cooks Wisdom
If desired, prepare salad up to 4 hours in advance, but stir
in radishes and cilantro just before serving.
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Creamy Tomato Chicken Rotini
Active Time: 25 minutes
Total Time: 35 minutes Serves: 6
1 box (12 ounces) tri-color rotini pasta
1 package (1 pound) fresh ground chicken
or turkey1 jar (26 ounces) Culinaria tomato basil
pasta sauce
1 tablespoon red wine vinegar
teaspoon Schnucks crushed redpepper flakes
1 can (16 ounces) reduced sodium garbanzobeans (chick peas), rinsed and drained
1 cup Schnucks half-and-half
1 package (e ounce) fresh basil, leaves
thinly sliced cup Schnucks Select shredded
Parmigiano-Reggiano cheese, plusadditional for serving (optional)
1.Heat large covered saucepot of salted water
to boiling over high heat. Add pasta and cook as
label directs. Drain pasta, then return to saucepot.
2. Meanwhile, in nonstick 12-inch skillet, cook
chicken over medium-high heat 4 to 6 minutes
or until no longer pink, breaking up chicken withside of spoon. Stir in pasta sauce, vinegar and
red pepper flakes; cook until mixture simmers,
stirring occasionally. Reduce heat to medium-low
and simmer 5 minutes. Stir in garbanzo beans
and half-and-half. Cook 4 to 5 minutes or until
heated through, stirring occasionally. Stir in basil
and cheese. Makes about 5 cups sauce.
3. Into each of 6 pasta bowls, evenly divide pasta;
spoon sauce over pasta. Sprinkle with additionalcheese, if desired.
Each serving: about 608 calories, 21 g total fat (7 g saturated),
91 mg cholesterol, 793 mg sodium, 71 g carbohydrate,
7 g fiber, 39 g protein
Grilled Tilapia Sandwich withLemon-Dill Spread
Active Time: 15 minutes
Total Time: 25 minutes Serves: 4
1 small lemon
cup light mayonnaise
2 tablespoons Schnucks Dijon mustard
2 teaspoons chopped fresh dill fronds
1 teaspoons Creole or Cajunseasoning, divided
4 tilapia fillets (about 1 pounds)
Schnucks nonstick cooking spray
4 Schnucks Select deli buns
1 cup baby arugula or baby spinach leaves
2 medium Roma tomatoes, thinly sliced1.Prepare outdoor grill for direct grilling over
medium heat. Meanwhile, from lemon, grate
peel and squeeze juice into small bowl. Stir in
mayonnaise, mustard, dill and teaspoon Creole
seasoning until well combined; set aside.
2. Sprinkle both sides of tilapia with remaining
1 teaspoon Creole seasoning and spray with
nonstick cooking spray. Place tilapia on hot grill
rack and cook 6 to 8 minutes or until tilapia turnsopaque throughout and internal temperature
reaches 145F, turning once halfway through
cooking. Place buns, cut side down, on grill and
cook 1 minute or until toasted.
3. Spread about 2 tablespoons mayonnaise
mixture on cut sides of each bun. Fill buns with
tilapia, arugula and tomato slices to serve.
Each serving: about 401 calories, 8 g total fat (1 g saturated),
71 mg cholesterol, 775 mg sodium, 47 g carbohydrate,
2 g fiber, 32 g protein
meals for a stealCreating satisfying dishes for your family doesnt have to break the bank, and in thisedition of Meals for a Steal, weve created two recipes that bring this message home.Our Creamy Tomato Chicken Rotini includes garbanzo beans for extra heartiness. For
a delicious sandwich off the grill, try our tilapia version. The lemon-dill spread is aflavorful complement to the flaky goodness of the fish fillets.
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