All posts by Ammon Collingwood

Ten Tailgating Tips

Here are ten tailgating tips to make you a tailgating champ.

  1. Foods that can be eaten with your hands work best for tailgating. Think chicken, tacos, hamburgers, pulled-pork sandwiches, brats, kebabs, burritos . . . the list could go on and on. Regardless, simple, delicious foods allow you to focus on fun and be less concerned with complicated recipes.
  2. If you tailgate often, develop a checklist and laminate it. (Lamination will protect it from rain, snow, beverages and tears of opposing fans.) Or, use one of many checklist apps to ensure you never forget a much-needed item during your parking-lot party.
  3. You’re about to sit in a potentially sun-filled stadium packed with people on a chair that may or may not be comfortable. Sit in style pre game by packing portable seating and some shade. Camp chairs come in all shapes and sizes and most fit easily in your trunk. Canopies are easy to set up and simple to store. Plus, you can almost certainly find them in your team colors.
  4. Perform pre-game prep. Chop, slice, and assemble whatever you can beforehand. Store all of your food in waterproof, plastic bags or disposable plasticware. Both allow for maximum storage usage in your coolers. The more you pack in disposable containers, the less you’ll have to lug home or clean. When possible, use several smaller containers, rather than one large one, so you can take only as much as you need out of the cooler and keep the rest cold.
  5. Make it portable. Assemble materials in containers that are easy to carry. Smart tailgaters gather items in containers like toolboxes or storage bins. Condiments and utensils can be stored in empty six-pack containers. Coolers are important. Use at least two—one for food, one for drinks.
  6. Food safety is important, especially outside. Have a cold food cooler and a drink cooler. Drink coolers will be opened more frequently, so separate coolers allow food to stay cold longer.
  7. Instead of using bags of ice, use frozen water bottles. The bottles will make less mess in the cooler and you’ll have perfectly chilled drinks as they thaw.
  8. Keep it hot. When food needs to be kept warm, turn a cooler into a hotbox. Warm bricks in the oven, wrap them in foil and place in a cooler lined with wet towels. This will keep your food warm for 2-3 hours.
  9. Keep it short. Don’t let food sit out for more than two hours. If it’s really hot outside, (over 90 degrees) don’t let food sit out for more than an hour.
  10. Don’t hesitate to rely on your teammates. Our store can be an important part of your tailgating tribe. With meat and cheese trays, fresh-cut fruit and veggies, deliciously portable desserts and more, we have all the solutions you need to celebrate another successful season.

Ten Tailgating Tips

Here are ten tailgating tips to make you a tailgating champ.

  1. Foods that can be eaten with your hands work best for tailgating. Think chicken, tacos, hamburgers, pulled-pork sandwiches, brats, kebabs, burritos . . . the list could go on and on. Regardless, simple, delicious foods allow you to focus on fun and be less concerned with complicated recipes.
  2. If you tailgate often, develop a checklist and laminate it. (Lamination will protect it from rain, snow, beverages and tears of opposing fans.) Or, use one of many checklist apps to ensure you never forget a much-needed item during your parking-lot party.
  3. You’re about to sit in a potentially sun-filled stadium packed with people on a chair that may or may not be comfortable. Sit in style pre game by packing portable seating and some shade. Camp chairs come in all shapes and sizes and most fit easily in your trunk. Canopies are easy to set up and simple to store. Plus, you can almost certainly find them in your team colors.
  4. Perform pre-game prep. Chop, slice, and assemble whatever you can beforehand. Store all of your food in waterproof, plastic bags or disposable plasticware. Both allow for maximum storage usage in your coolers. The more you pack in disposable containers, the less you’ll have to lug home or clean. When possible, use several smaller containers, rather than one large one, so you can take only as much as you need out of the cooler and keep the rest cold.
  5. Make it portable. Assemble materials in containers that are easy to carry. Smart tailgaters gather items in containers like toolboxes or storage bins. Condiments and utensils can be stored in empty six-pack containers. Coolers are important. Use at least two—one for food, one for drinks.
  6. Food safety is important, especially outside. Have a cold food cooler and a drink cooler. Drink coolers will be opened more frequently, so separate coolers allow food to stay cold longer.
  7. Instead of using bags of ice, use frozen water bottles. The bottles will make less mess in the cooler and you’ll have perfectly chilled drinks as they thaw.
  8. Keep it hot. When food needs to be kept warm, turn a cooler into a hotbox. Warm bricks in the oven, wrap them in foil and place in a cooler lined with wet towels. This will keep your food warm for 2-3 hours.
  9. Keep it short. Don’t let food sit out for more than two hours. If it’s really hot outside, (over 90 degrees) don’t let food sit out for more than an hour.
  10. Don’t hesitate to rely on your teammates. Our store can be an important part of your tailgating tribe. With meat and cheese trays, fresh-cut fruit and veggies, deliciously portable desserts and more, we have all the solutions you need to celebrate another successful season.

Win BYU Tickets or a $50 Macey’s Gift Card

KSL image

Would you like to win tickets to BYU’s next home football game, or a $50 Macey’s gift card. KSL Radio will be broadcasting from a different Macey’s store the day before each BYU home game and will be giving away BYU tickets, $50 Macey’s gift cards, and other great prizes. There will be multiple winners. So come see us at the follow Macey’s locations:

  • Friday, August 25, 2017                                 Pleasant Grove                 4 p.m.-7 p.m.
  • Friday, September 8, 2017                           Murray                                  4 p.m.-7 p.m.
  • Thursday, September 15, 2017                  Provo                                     4 p.m.-7 p.m.
  • Friday, October 5, 2017                                 Orem                                      4 p.m.-7 p.m.
  • Friday, October 27, 2017                               Lehi                                        4 p.m.-7 p.m.
  • Friday, November 17, 2017                          Spanish Fork                      4 p.m.-7 p.m.

Delicious Produce Recipes

Stop by our produce department and pick up fresh cut produce which is cut daily and use them in one of these delicious recipes.

Butternut Noodles with Creamy Bacon Sauce

Calories: 356  Protein: 11g  Carbohydrate: 22g  Fiber: 3g  Fat: 27g  Sat Fat: 5g  Sodium:  590 mg

Active Time: 15 minutes
Total Time: 15 minutes

Serves: 4

Ingredients:

  • 1, 1lb package spiralized butternut squash
  • 2 tbsp olive oil, divided
  • 2 cloves garlic, coarsely chopped
  • Leaves from 3 sprigs fresh sage
  • 1 cup raw cashews
  • ¾ cups water hot water
  • ½ tsp salt
  • 8 oz bacon, diced
  • 4 oz baby bella mushrooms, sliced

Directions:

  1. Heat 1 tbsp oil in frying pan over medium heat
  2. Add whole cloves garlic and sage to pan, cook until fragrant and the garlic starts to turn brown (about 3 minutes)
  3. Add garlic and sage to blender along with cashews, water, and salt; puree until smooth
  4. Add mushrooms and bacon to frying pan; cook until bacon is crispy and mushrooms brown (about 5 minutes)
  5. In a separate pan, heat remaining 1 tbsp olive oil in pan over medium-high heat; add spiralized butternut squash and cook, stirring frequently, until noodles turn golden brown (about 8 minutes)
  6. Plate butternut squash, drizzle with cashew sauce, and top with bacon and mushrooms; serve immediately.

 

Steak and Kale Soup

Active Time: 15 minutes
Total Time: 1 hour 10 minutes

Serves: 4

Nutrition Facts:

Ingredients:

  • 1, 1 lb package kale soup mix*
  • 3 tablespoons canola oil, divided
  • 1 lb beef, cut into strips
  • 3 tbsp flour
  • 1 tsp salt
  • ½ tsp pepper
  • 2 bay leaves, whole
  • 6 cups beef stock
  • 1, 16 oz can whole kernel corn, drained
  • 1, 6 oz can tomato paste
  • ½ tsp dried oregano

*Ensure all kale, carrots, potatoes, and celery are cut into bite-sized chunks and onion is finely diced

Directions:

  1. Mix flour, salt, and pepper in a bowl; toss steak in flour mixture to coat
  2. Heat oil 1 tbsp oil in soup pot over medium-high heat
  3. Add steak to pot and sprinkle any excess flour mixture over the top of the steak; sauté until steak is browned (about 5 minutes)
  4. Add beef stock and bay leaves to pot and bring to low boil; turn pot to medium-low and simmer for 45 minutes, stirring occasionally
  5. 10 minutes before beef is finished, heat remaining 2 tbsp oil in frying pan over medium-high heat; reserve kale but stir fry remaining vegetables 5 minutes
  6. Add kale to pan and cook 2 more minutes
  7. Pour vegetables into soup and cook until vegetables are soft (about 15 minutes)

 

Zoodles with Red Lentil Marinara

Active Time: 15 minutes
Total Time: 30 minutes

Serves: 4

Nutrition Facts:

Ingredients:

  • 2, 1 lb packages zoodles
  • 4 tbsp olive oil, divided
  • 1 6 oz package chopped yellow onion
  • ½ tbsp minced garlic
  • 1, 28 oz can crushed tomatoes
  • 1, 6 oz can tomato paste
  • 2 cups vegetable stock
  • 1 cup red lentils
  • 1 tbsp sugar
  • 1 tbsp balsamic vinegar
  • 1 tbsp dried basil
  • ½ tbsp. dried oregano
  • 1 tsp salt
  • ½ tsp pepper
  • 2 bay leaves, whole
  • Grated parmesan

Directions:

  1. In a large pot or sauce pan, heat 2 tbsp olive oil over medium-high heat; add onion and garlic and cook until onion becomes translucent (about 5 minutes)
  2. Add remaining ingredients to pot and stir to incorporate
  3. Heat until sauce comes to a boil, then reduce heat to medium-low; simmer uncovered until lentils become tender and sauce thickens (about 25 minutes)
  4. About 5 minutes before sauce finished, heat remaining 2 tbsp olive oil in large skillet over medium heat; add zoodles and toss until tender (about 3 minutes)
  5. Plate zoodles and top with pasta sauce, sprinkling parmesan over sauce

 

Spiralized Yam Pad Thai

Active Time: 10 minutes
Total Time: 10 minutes

Serves: 4

Nutrition Facts:

Ingredients:

  • 1, 1 lb package spiralized yams
  • 1 tbsp peanut or canola oil
  • 3 tbsp Pad Thai sauce
  • 1 tbsp creamy peanut butter
  • 1 cup peanuts, chopped

Directions:

  1. Heat oil in large sauté pan over medium-high heat; add spiralized yams and cook, stirring frequently, until golden brown (about 8 minutes)
  2. While yam noodles cook, toast peanuts in a separate frying pan over medium heat, stirring frequently, until peanuts turn slightly brown
  3. Mix peanut butter and Pad Thai sauce until combined
  4. Pour sauce on yam noodles and toss to coat
  5. Plate and top with peanuts; serve immediately

Farmers Market 2017

The abundance of fresh produce might be one of the best parts of summer. Did you know that you can get a wide variety of produce, including items grown right here in Utah, in our produce department? We’re excited to announce the return of our Eat Fresh, Eat Local farmers markets. Starting July 10th, you’ll be able to get fresh, Utah grown produce right in our store every day of the week. Saturday’s we’ll add some personality to our produce with a farmers market tent sale in our parking lot and some special guests—our growers! Each week our farmers and growers will be at different locations to say hello and talk about their produce from 8 a.m.-noon (see schedule below).

Our in-store and Saturday farmers markets will include a wide variety of items including:

  • Tomatoes
  • Radishes
  • Beets
  • Kale
  • Peas
  • Cherries
  • Zucchini
  • Yellow Squash
  • Watermelon
  • Cantaloupe
  • Peaches
  • And more!

The selection will only grow as the summer goes on and more crops become ripe. We’ll see you at the store!

July 15

  • Bangerter Farms – Centerville

July 22

  • Bangerter Farms – Bountiful

July 29

  • McFarland – Centerville

August 5

  • Ogden Bay – Centerville

Click here to learn more about our growers.

Farmers Market 2017

The abundance of fresh produce might be one of the best parts of summer. Did you know that you can get a wide variety of produce, including items grown right here in Utah, in our produce department? We’re excited to announce the return of our Eat Fresh, Eat Local farmers markets. Starting July 10th, you’ll be able to get fresh, Utah grown produce right in our store every day of the week. Saturday’s we’ll add some personality to our produce with a farmers market tent sale in our parking lot and some special guests—our growers! Each week our farmers and growers will be at different locations to say hello and talk about their produce from 8 a.m.-noon (see schedule below).

Our in-store and Saturday farmers markets will include a wide variety of items including:

  • Tomatoes
  • Radishes
  • Beets
  • Kale
  • Peas
  • Cherries
  • Zucchini
  • Yellow Squash
  • Watermelon
  • Cantaloupe
  • Peaches
  • And more!

The selection will only grow as the summer goes on and more crops become ripe. We’ll see you at the store!

July 15

  • Castle Valley Greenhouses – Cedar City

July 22

  • Castle Valley Greenhouses – Hurricane
  • Heirlooms & More – Richfield

July 29

  • Heirlooms & More – Cedar City
  • Castle Valley Greenhouses – St. George

August 12

  • Thayn Melons – Price

August 19

  • Yack Bros. Honey – Richfield

August 26

  • Thayn Melons – Richfield

September 2

  • Thayn Melons – Price

Click here to learn more about our growers.

Farmers Market 2017

The abundance of fresh produce might be one of the best parts of summer. Did you know that you can get a wide variety of produce, including items grown right here in Utah, in our produce department? We’re excited to announce the return of our Eat Fresh, Eat Local farmers markets. Starting July 10th, you’ll be able to get fresh, Utah grown produce right in our store every day of the week. Saturday’s we’ll add some personality to our produce with a farmers market tent sale in our parking lot and some special guests—our growers! Each week our farmers and growers will be at different locations to say hello and talk about their produce from 8 a.m.-noon (see schedule below).

Our in-store and Saturday farmers markets will include a wide variety of items including:

  • Tomatoes
  • Radishes
  • Beets
  • Kale
  • Peas
  • Cherries
  • Zucchini
  • Yellow Squash
  • Watermelon
  • Cantaloupe
  • Peaches
  • And more!

The selection will only grow as the summer goes on and more crops become ripe. We’ll see you at the store!

July 15

  • Kuwahara Farms – Olympus

August 5

  • Bangerter Farms – Foothill

Click here to learn more about our growers.

Farmers Market 2017

The abundance of fresh produce might be one of the best parts of summer. Did you know that you can get a wide variety of produce, including items grown right here in Utah, in our produce department? We’re excited to announce the return of our Eat Fresh, Eat Local farmers markets. Starting July 10th, you’ll be able to get fresh, Utah grown produce right in our store every day of the week. Saturday’s we’ll add some personality to our produce with a farmers market tent sale in our parking lot and some special guests—our growers! Each week our farmers and growers will be at different locations to say hello and talk about their produce from 8 a.m.-noon (see schedule below).

Our in-store and Saturday farmers markets will include a wide variety of items including:

  • Tomatoes
  • Radishes
  • Beets
  • Kale
  • Peas
  • Cherries
  • Zucchini
  • Yellow Squash
  • Watermelon
  • Cantaloupe
  • Peaches
  • And more!

The selection will only grow as the summer goes on and more crops become ripe. We’ll see you at the store!

July 15

  • Mountain View Mushrooms – Jeremy Ranch

July 22

  • McFarland – South Ogden

July 29

  • Kuwahara Farms – 21st Street

August 5

  • McFarland – Kaysville

August 12

  • Mountain View Mushrooms – Holladay

August 26

  • Kuwahara – 21st Street

September 2

  • Johnson Family Farms – Holladay

Click here to learn more about our growers.

Farmers Market 2017

The abundance of fresh produce might be one of the best parts of summer. Did you know that you can get a wide variety of produce, including items grown right here in Utah, in our produce department? We’re excited to announce the return of our Eat Fresh, Eat Local farmers markets. Starting July 10th, you’ll be able to get fresh, Utah grown produce right in our store every day of the week. Saturday’s we’ll add some personality to our produce with a farmers market tent sale in our parking lot and some special guests—our growers! Each week our farmers and growers will be at different locations to say hello and talk about their produce from 8 a.m.-noon (see schedule below).

Our in-store and Saturday farmers markets will include a wide variety of items including:

  • Tomatoes
  • Radishes
  • Beets
  • Kale
  • Peas
  • Cherries
  • Zucchini
  • Yellow Squash
  • Watermelon
  • Cantaloupe
  • Peaches
  • And more!

The selection will only grow as the summer goes on and more crops become ripe. We’ll see you at the store!

July 15

  • McMullin Orchards – Spanish Fork
  • East Farms – Providence

July 22

  • McMullin Orchards – Orem
  • East Farms – Ogden

July 29

  • Yack Bros. Honey- Spanish Fork
  • Tagge Farms- Providence
  • McMullin Orchards – Provo

August 5

  • Mitchell Farms – Spanish Fork
  • Chavez Farms- Pleasant Grove
  • Tagge Farms – Ogden
  • Kuwahara Farms – Lehi

August 12

  • Johnson Family Farms – Providence

August 19

  • Chavez Farms – Murray
  • Ogden Bay – Murray
  • Johnson Family Farms – Logan

August 26

  • Chavez Farms – Provo
  • Mitchell Farms – Pleasant Grove
  • Johnson Family Farms – Murray
  • East Farms – West Jordan

September 2

  • Chavez Farms – Orem
  • Yack Bros. Honey – Provo
  • East Farms – Murray

Click here to learn more about our growers.