Monthly Archives: February 2020

rosemary chicken tenders in bowl

Broiled Rosemary-Lemon Chicken Tenders with Cucumber-Fennel Salad

rosemary chicken tenders on plate

This Rosemary-Lemon Chicken with Cucumber-Fennel Salad is a great way to enjoy a healthy meal that also tastes great!  

Watch the video recipe here and check out our weekly ad here.

Prep: 20 minutes plus marinating • Broil: 7 minutes • Serves: 4

Ingredients

  • 3          tablespoons olive oil
  • 2          tablespoons fresh lemon juice
  • 2          tablespoons honey
  • 2          teaspoons coarsely chopped fresh rosemary
  • 2          teaspoons lemon zest
  • 1          teaspoon kosher salt
  • ½         teaspoon fresh ground black pepper
  • 1½       pounds boneless skinless chicken tenders (about 8 tenders)
  • 3          tablespoons plain Greek yogurt
  • 1          medium English cucumber, halved lengthwise and thinly sliced
  • 1          medium fennel bulb, trimmed and thinly sliced
  • ½         small red onion, thinly sliced

Recipe

  1. Line rimmed baking pan with aluminum foil. In small bowl, whisk oil, lemon juice, honey, rosemary, zest, salt and pepper. Makes about ½ cup.
  2. Place chicken in large zip-top plastic bag; pour ½ the oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours. Whisk yogurt into remaining oil mixture; refrigerate.
  3. Place oven rack 4 to 5 inches from broiler; preheat broiler to low. Transfer chicken and marinade to prepared pan; broil 7 minutes or until lightly browned and internal temperature reaches 165°.
  4. In large bowl, toss cucumber, fennel, onion and yogurt mixture. Makes about 6 cups.
  5. Serve chicken with cucumber-fennel salad.

Nutrition

Approximate nutritional values per serving (2 chicken tenders, 1½ cups salad): 348 Calories, 15g Fat (3g Saturated), 96mg Cholesterol, 598mg Sodium, 17g Carbohydrates, 3g Fiber, 13g Sugars, 37g Protein

rosemary chicken tenders in bowl

Broiled Rosemary-Lemon Chicken Tenders with Cucumber-Fennel Salad

rosemary chicken tenders on plate

This Rosemary-Lemon Chicken with Cucumber-Fennel Salad is a great way to enjoy a healthy meal that also tastes great!  

Watch the video recipe here and check out our weekly ad here.

Prep: 20 minutes plus marinating • Broil: 7 minutes • Serves: 4

Ingredients

  • 3          tablespoons olive oil
  • 2          tablespoons fresh lemon juice
  • 2          tablespoons honey
  • 2          teaspoons coarsely chopped fresh rosemary
  • 2          teaspoons lemon zest
  • 1          teaspoon kosher salt
  • ½         teaspoon fresh ground black pepper
  • 1½       pounds boneless skinless chicken tenders (about 8 tenders)
  • 3          tablespoons plain Greek yogurt
  • 1          medium English cucumber, halved lengthwise and thinly sliced
  • 1          medium fennel bulb, trimmed and thinly sliced
  • ½         small red onion, thinly sliced

Recipe

  1. Line rimmed baking pan with aluminum foil. In small bowl, whisk oil, lemon juice, honey, rosemary, zest, salt and pepper. Makes about ½ cup.
  2. Place chicken in large zip-top plastic bag; pour ½ the oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours. Whisk yogurt into remaining oil mixture; refrigerate.
  3. Place oven rack 4 to 5 inches from broiler; preheat broiler to low. Transfer chicken and marinade to prepared pan; broil 7 minutes or until lightly browned and internal temperature reaches 165°.
  4. In large bowl, toss cucumber, fennel, onion and yogurt mixture. Makes about 6 cups.
  5. Serve chicken with cucumber-fennel salad.

Nutrition

Approximate nutritional values per serving (2 chicken tenders, 1½ cups salad): 348 Calories, 15g Fat (3g Saturated), 96mg Cholesterol, 598mg Sodium, 17g Carbohydrates, 3g Fiber, 13g Sugars, 37g Protein

rosemary chicken tenders in bowl

Broiled Rosemary-Lemon Chicken Tenders with Cucumber-Fennel Salad

rosemary chicken tenders on plate

This Rosemary-Lemon Chicken with Cucumber-Fennel Salad is a great way to enjoy a healthy meal that also tastes great!  

Watch the video recipe here and check out our weekly ad here.

Prep: 20 minutes plus marinating • Broil: 7 minutes • Serves: 4

Ingredients

  • 3          tablespoons olive oil
  • 2          tablespoons fresh lemon juice
  • 2          tablespoons honey
  • 2          teaspoons coarsely chopped fresh rosemary
  • 2          teaspoons lemon zest
  • 1          teaspoon kosher salt
  • ½         teaspoon fresh ground black pepper
  • 1½       pounds boneless skinless chicken tenders (about 8 tenders)
  • 3          tablespoons plain Greek yogurt
  • 1          medium English cucumber, halved lengthwise and thinly sliced
  • 1          medium fennel bulb, trimmed and thinly sliced
  • ½         small red onion, thinly sliced

Recipe

  1. Line rimmed baking pan with aluminum foil. In small bowl, whisk oil, lemon juice, honey, rosemary, zest, salt and pepper. Makes about ½ cup.
  2. Place chicken in large zip-top plastic bag; pour ½ the oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours. Whisk yogurt into remaining oil mixture; refrigerate.
  3. Place oven rack 4 to 5 inches from broiler; preheat broiler to low. Transfer chicken and marinade to prepared pan; broil 7 minutes or until lightly browned and internal temperature reaches 165°.
  4. In large bowl, toss cucumber, fennel, onion and yogurt mixture. Makes about 6 cups.
  5. Serve chicken with cucumber-fennel salad.

Nutrition

Approximate nutritional values per serving (2 chicken tenders, 1½ cups salad): 348 Calories, 15g Fat (3g Saturated), 96mg Cholesterol, 598mg Sodium, 17g Carbohydrates, 3g Fiber, 13g Sugars, 37g Protein

rosemary chicken tenders in bowl

Broiled Rosemary-Lemon Chicken Tenders with Cucumber-Fennel Salad

rosemary chicken tenders on plate

This Rosemary-Lemon Chicken with Cucumber-Fennel Salad is a great way to enjoy a healthy meal that also tastes great!  

Watch the video recipe here and check out our weekly ad here.

Prep: 20 minutes plus marinating • Broil: 7 minutes • Serves: 4

Ingredients

  • 3          tablespoons olive oil
  • 2          tablespoons fresh lemon juice
  • 2          tablespoons honey
  • 2          teaspoons coarsely chopped fresh rosemary
  • 2          teaspoons lemon zest
  • 1          teaspoon kosher salt
  • ½         teaspoon fresh ground black pepper
  • 1½       pounds boneless skinless chicken tenders (about 8 tenders)
  • 3          tablespoons plain Greek yogurt
  • 1          medium English cucumber, halved lengthwise and thinly sliced
  • 1          medium fennel bulb, trimmed and thinly sliced
  • ½         small red onion, thinly sliced

Recipe

  1. Line rimmed baking pan with aluminum foil. In small bowl, whisk oil, lemon juice, honey, rosemary, zest, salt and pepper. Makes about ½ cup.
  2. Place chicken in large zip-top plastic bag; pour ½ the oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours. Whisk yogurt into remaining oil mixture; refrigerate.
  3. Place oven rack 4 to 5 inches from broiler; preheat broiler to low. Transfer chicken and marinade to prepared pan; broil 7 minutes or until lightly browned and internal temperature reaches 165°.
  4. In large bowl, toss cucumber, fennel, onion and yogurt mixture. Makes about 6 cups.
  5. Serve chicken with cucumber-fennel salad.

Nutrition

Approximate nutritional values per serving (2 chicken tenders, 1½ cups salad): 348 Calories, 15g Fat (3g Saturated), 96mg Cholesterol, 598mg Sodium, 17g Carbohydrates, 3g Fiber, 13g Sugars, 37g Protein

rosemary chicken tenders in bowl

Broiled Rosemary-Lemon Chicken Tenders with Cucumber-Fennel Salad

rosemary chicken tenders on plate

This Rosemary-Lemon Chicken with Cucumber-Fennel Salad is a great way to enjoy a healthy meal that also tastes great!  

Watch the video recipe here and check out our weekly ad here.

Prep: 20 minutes plus marinating • Broil: 7 minutes • Serves: 4

Ingredients

  • 3          tablespoons olive oil
  • 2          tablespoons fresh lemon juice
  • 2          tablespoons honey
  • 2          teaspoons coarsely chopped fresh rosemary
  • 2          teaspoons lemon zest
  • 1          teaspoon kosher salt
  • ½         teaspoon fresh ground black pepper
  • 1½       pounds boneless skinless chicken tenders (about 8 tenders)
  • 3          tablespoons plain Greek yogurt
  • 1          medium English cucumber, halved lengthwise and thinly sliced
  • 1          medium fennel bulb, trimmed and thinly sliced
  • ½         small red onion, thinly sliced

Recipe

  1. Line rimmed baking pan with aluminum foil. In small bowl, whisk oil, lemon juice, honey, rosemary, zest, salt and pepper. Makes about ½ cup.
  2. Place chicken in large zip-top plastic bag; pour ½ the oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours. Whisk yogurt into remaining oil mixture; refrigerate.
  3. Place oven rack 4 to 5 inches from broiler; preheat broiler to low. Transfer chicken and marinade to prepared pan; broil 7 minutes or until lightly browned and internal temperature reaches 165°.
  4. In large bowl, toss cucumber, fennel, onion and yogurt mixture. Makes about 6 cups.
  5. Serve chicken with cucumber-fennel salad.

Nutrition

Approximate nutritional values per serving (2 chicken tenders, 1½ cups salad): 348 Calories, 15g Fat (3g Saturated), 96mg Cholesterol, 598mg Sodium, 17g Carbohydrates, 3g Fiber, 13g Sugars, 37g Protein

Case Lot Is Coming!

Case lot is finally here! It’s the best time to fill your pantry with deals by the dozen, including savings on Food Club brand items.

Empty your trunks and grab your helpers, it’s time for case lot! Stock your pantry with great deals on everyday items and food storage options.

Due to high demand, we are limiting quantities on some case lot items. We are not able to offer rain checks.

Enjoy fantastic savings throughout our store March 2 – March 18 only!

Food Club® Creamy Grape Salad

Add a little creaminess to your average grape with this creamy grape salad recipe. Utilizing Food Club® brown sugar, cream cheese, sugar and sour cream, it’s is guaranteed that you will love making this recipe time and time again.

Ingredients:

1 lb. green seedless grapes

1 lb. purple seedless grapes

1/2 package Food Club® cream cheese

1/2 cup Food Club® sour cream

2 tbs. Food Club® sugar

1 tbs. Food Club® brown sugar

2 tbs. chopped pecans (optional)

Instructions:

Wash and dry grapes. Separate the grapes from the stem and add to a large mixing bowl.

In another large mixing bowl, cream the cream cheese, sour cream and sugar until light and fluffy. Add to the grapes and mix well. Top with brown sugar and pecans and serve!

Culinary Tours® Sesame Cauliflower

Enjoy your favorite Asian-inspired flavors veggie style. Use the Culinary Tours® Sesame Teriyaki Sauce to make this dish easy and flavorful.

Ingredients:

1 head of cauliflower, broken into small bite-size pieces

1 jar Culinary Tours® Sesame Teriyaki Sauce

2 cups white rice, cooked

Instructions:

Preheat the oven to 450 degree and line a sheet pan with aluminum foil.

In a large mixing bowl, mix the teriyaki sauce with cauliflower. Once fully coated, lay flat on the sheet pan.

Bake the cauliflower for 20 minutes until tender. Serve over rice and enjoy!

Sweet and Spicy grilled ribeye

Sweet & Spicy Grilled Ribeye with Vietnamese-Style Noodle Salad

Sweet & Spicy Grilled Ribeye with Vietnamese-Style Noodle Salad

 Sweet and spicy grilled ribeye paired with a Vietnamese style noodle salad is a delicious way to add a little Asian inspiration into your recipe book.

Watch the video recipe here and check out our weekly ad here.

Prep: 15 minutes plus standing • Grill: 12 minutes • Serves: 4

Ingredients

Steaks

  • 1          tablespoon plus 1 teaspoon barbecue seasoning
  • 1          teaspoon fresh grated ginger
  • 1          tablespoon toasted sesame oil
  • 2          Delmonico beef ribeye steaks (about 12 ounces each)

Noodle Salad

  • ½         (8-ounce) package rice noodles
  • 3          tablespoons less-sodium teriyaki marinade and sauce
  • 1          tablespoon rice vinegar
  • 1          teaspoon fish sauce
  • 1          cup coarsely chopped fresh basil, cilantro, green onions and/or mint
  • 1          cup fresh bean sprouts
  • 1          cup matchstix carrots
  • Lime wedges and/or chopped peanuts for garnish (optional)

Recipe

  1. Prepare Steaks: In small bowl, stir barbecue seasoning, ginger and oil. Pat steaks dry with paper towel; rub both sides with seasoning mixture. Let steaks stand 30 minutes at room temperature. Prepare outdoor grill for indirect grilling over high heat.
  2. Place steaks on hot grill rack over lit part of grill; cook, uncovered, 8 minutes, turning once. Move steaks over unlit part of grill; cover and cook 4 minutes longer or until internal temperature reaches 135°. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes (internal temperature will rise to 145° upon standing for medium-rare).
  3. Prepare Noodle Salad: Prepare noodles as package directs; drain and transfer to bowl of ice water. Let noodles stand 5 minutes; drain. In large bowl, whisk teriyaki marinade, vinegar and fish sauce. Add herbs, bean sprouts, carrots and noodles to teriyaki mixture; toss to coat. Makes about 4 cups.
  4. Thinly slice steak; serve over noodle salad garnished with lime wedges and/or peanuts, if desired.

Nutrition

Approximate nutritional values per serving: 384 Calories, 13g Fat (4g Saturated), 100mg Cholesterol, 808mg Sodium, 40g Carbohydrates, 1g Fiber, 12g Sugars, 39g Protein   

Chef Tip

Serve topped with chili-garlic sauce for an extra spicy kick.

Sweet and Spicy grilled ribeye

Sweet & Spicy Grilled Ribeye with Vietnamese-Style Noodle Salad

Sweet & Spicy Grilled Ribeye with Vietnamese-Style Noodle Salad

 Sweet and spicy grilled ribeye paired with a Vietnamese style noodle salad is a delicious way to add a little Asian inspiration into your recipe book.

Watch the video recipe here and check out our weekly ad here.

Prep: 15 minutes plus standing • Grill: 12 minutes • Serves: 4

Ingredients

Steaks

  • 1          tablespoon plus 1 teaspoon barbecue seasoning
  • 1          teaspoon fresh grated ginger
  • 1          tablespoon toasted sesame oil
  • 2          Delmonico beef ribeye steaks (about 12 ounces each)

Noodle Salad

  • ½         (8-ounce) package rice noodles
  • 3          tablespoons less-sodium teriyaki marinade and sauce
  • 1          tablespoon rice vinegar
  • 1          teaspoon fish sauce
  • 1          cup coarsely chopped fresh basil, cilantro, green onions and/or mint
  • 1          cup fresh bean sprouts
  • 1          cup matchstix carrots
  • Lime wedges and/or chopped peanuts for garnish (optional)

Recipe

  1. Prepare Steaks: In small bowl, stir barbecue seasoning, ginger and oil. Pat steaks dry with paper towel; rub both sides with seasoning mixture. Let steaks stand 30 minutes at room temperature. Prepare outdoor grill for indirect grilling over high heat.
  2. Place steaks on hot grill rack over lit part of grill; cook, uncovered, 8 minutes, turning once. Move steaks over unlit part of grill; cover and cook 4 minutes longer or until internal temperature reaches 135°. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes (internal temperature will rise to 145° upon standing for medium-rare).
  3. Prepare Noodle Salad: Prepare noodles as package directs; drain and transfer to bowl of ice water. Let noodles stand 5 minutes; drain. In large bowl, whisk teriyaki marinade, vinegar and fish sauce. Add herbs, bean sprouts, carrots and noodles to teriyaki mixture; toss to coat. Makes about 4 cups.
  4. Thinly slice steak; serve over noodle salad garnished with lime wedges and/or peanuts, if desired.

Nutrition

Approximate nutritional values per serving: 384 Calories, 13g Fat (4g Saturated), 100mg Cholesterol, 808mg Sodium, 40g Carbohydrates, 1g Fiber, 12g Sugars, 39g Protein   

Chef Tip

Serve topped with chili-garlic sauce for an extra spicy kick.