All posts by Elizabeth Barnett

Win a Grill and a backyard bbq party promotion

Win a grill & a backyard BBQ party!

Win a Grill and a backyard BBQ party promotion

Want to win a grill, have the news broadcasted from you backyard and have a BBQ party? Macey’s is teaming up with KUTV for an amazing summer giveaway! Submit a photo of your backyard to be entered.  Click here to enter!

The giveaway includes:

  • One catered BBQ Party for up to 25 people, hosted in the backyard of Winner’s residence.
  • One Weber Spirit II E310 Black Grille with Cover from Ace Hardware
  • One Premium Landscaping Shrub from Landscape Supply of Utah

The contest will run from May 6th – July 15th and there will be 7 weekly winners.

Armed Forces Event Poster

Armed Forces Day Free Breakfast

Armed Forces Event Poster

Come support Armed Forces Day! Join us on May 18 from 8 a.m. to 10 a.m. for a free breakfast as we remember those who serve our country. Everyone is welcome! We will be serving delicious Lehi Roller Mills pancakes and Hormel ham. Breakfast is while supplies last.

For part of our Armed Forces Day celebration we will be having a giveaway valued at over $250! Visit here to learn more about it.

Make any purchase over $1 using your Rewards phone number between now and May 25 and you will automatically be entered to win! Exclusions apply.

Basket of produce

March Produce Guide

Shopping in-season produce not only saves you money but also gives you the freshest options! It’s starting to get warmer outside and with the warmer weather comes all the Spring time produce. We compiled a list of some of March’s best produce along with some tips and recipes!

Artichoke heart

Artichokes – 

Artichokes are actually flowers that have not bloomed yet, and they are extremely healthy for you! But how does one tackle this vegetable? First, make sure you buy a good one. You want the leaves of the vegetable to be closed, and when squeezed, they should squeak- both of these indicate a fresh artichoke. Once you have your artichoke, start by cutting off the tops of the leaves, then slice off about an inch from the top. Thoroughly rinse the artichoke. You can steam, grill, stuff, bake, you name it – whatever you want, just make sure to add this tasty and fun vegetable into your life!

Asparagus

Asparagus – 

Asparagus get a lot of talk – some of it good and some of it bad. For those of us who love asparagus, we know that Spring time means fresh asparagus time! You want to choose firm, bright green stalks. There are different stalk thicknesses you need to choose from – thin/pencil size works best for sautéing and steaming, while the thicker stalks are easier to handle when grilling, roasting and baking. Asparagus can be added to almost anything! Click here for some of our asparagus recipes! Sautéed, roasted, baked, steamed or left raw and added to a salad there are many ways to love asparagus.

Broccoli

Broccoli –

Broccoli, the vegetable we all used to pretend were little trees when we were younger. Now we start to appreciate how good for our bodies broccoli is! Choose broccoli with bright green, tightly packed florets. In addition to eating raw alone or in salads, broccoli is also really yummy when cooked! Coat your broccoli with olive oil and your favorite seasonings, sprinkle with some lemon juice and Parmesan cheese and then bake.

Radish

Radishes – 

Radishes are a very healthy root vegetable. When choosing your radishes from the store start with the leaves, you want them to look fresh and be bright green. You want the radish bulb to be hard and smooth. Before we talk about the bulb of the radish, let’s talk about the radish leaves. The greens are really tasty sautéed in olive oil with garlic and salt and pepper. They can also be added to soups or they can be eaten raw too! The radish bulb can also be eaten raw or cooked too! Butter and salt are a yummy way to enjoy raw radishes. Roasted radishes is also a great way to enjoy them – cut them in half, add onions, and other seasonings and cook until a fork goes in easily.

Mushrooms

Mushrooms – 

Mushrooms definitely have a place on many people’s favorite pizzas, they can also be used in many different ways. When picking mushrooms from the store you want large, firm mushrooms. Slice the mushrooms in half and sautée them with some olive oil, garlic and parsley! Make sure you don’t overcrowd the mushrooms, they should be in a single layer. Try this Butternut Noodles with Creamy Bacon Sauce recipe with mushrooms on top!

white chicken chili in a red bowl with sour cream on top

White Chicken Chili

white chicken chili in a red bowl

Looking for a super easy, super tasty, super great priced meal? We’ve got you covered. Check our ad to discover giant savings on the ingredients!

Ingredients

2 (6 oz) cans Food Club® Chicken (drained)

2 (14 oz) cans Food Club® chicken broth

1 garlic clove minced

1 medium onion diced

1 (15 oz) can white beans (drained)

1 (4 oz) can Food Club® green chiles (not drained)

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 teaspoon salt

1 teaspoon pepper

Directions

Combine all ingredients in slow cooker. Cook on low for about 8 hours, or high for 4.

Top with sour cream and cilantro. Serve with corn bread.

Basket with produce

February Produce Guide

Produce in basket

February Produce Guide

We are pretty sure February has some of the best fruits and vegetables in season! We have tips for picking out the best produce from the store and then some fun ways to use them.

Apples

Apples –

Honeycrisp, Pink Lady, Gala, Fuji, Granny Smith, Golden Delicious…just to name a few, we love apples all kinds. When picking your apples from the store notice the fragrance, ready to eat apples often have a yummy aroma. Sliced apples and peanut butter are a perfect go to snack. If you want a fun apple flavored sauce, try this Slower Cooker Apple Butter. 

Cauliflower

Cauliflower –

Cauliflower has been getting a lot of attention lately because it it so easy to use as a substitute. Think cauliflower pizza crust, cauliflower tator (but not tator…) tots, cauliflower rice and so one. Cauliflower in a salad with some bacon, cheese and creamy dressing is a wonderful option. However you choose to use your cauliflower, you want to make sure you are buying the freshest option. Look for a cauliflower with even colored florets and bright, fresh looking leaves that feels heavy. 

Grapes

Grapes –

Everyone has their favorite between red and green grapes, but whether you’re red grape team or green grape team it is hard to turn down nice big, firm and plump grapes. When you are buying your grapes make sure the fruit have nice color (either yellow-green or mostly red). Sometimes you will notice a white, waxy coating on grapes; this is called bloom. Bloom is safe to eat, it forms to help grapes with moisture loss, however it is always a good idea to rinse any produce before eating. Grape salad is always a favorite – mix together some sour cream, cream cheese with some brown sugar and grapes and any other add ins.

Pears

Pears –

While pears are loved for their amazing flavor and juicy texture, sometimes knowing how to choose them at the store can be a deterrent in buying them. When purchasing a pear to enjoy immediately you want to buy one that is a little soft near the stem. If you plan to wait a few days, buy a pear that is firm. You can speed up the ripening process of pears by placing them in a brown bag with an apple or banana, or you can simply wait a few days and let it ripe on the counter.  While fresh pears are delicious on their own, you can substitute pears in an apple cobbler or add some to a butternut soup for a fun variation.

Tangerines

Tangerines –

Tangerines are the perfect little package of goodness! You want to choose firm to semi-soft ones that are heavy and have a beautiful orange color. Store them in the fridge in order to keep them fresher for longer.  A warm tangerine cake with a yummy glaze will become a family favorite. Tangerines are also fun to add to a chicken stir fry to give it a fresh, citrus flavor.

Shrimp Pasta

Shrimp Alfredo

Shrimp Pasta

You are shrimply going to love this dish! The classic comfort food with a fun shrimp twist. This meal is quick and easy to make and will definitely become a favorite!

Ingredients

1 pound large shrimp – deveined, peeled and tails removed

1 tablespoon olive oil

16 oz noodles – we recommend linguine or fettuccine

1/2 cup butter

2 cups (1 pint) heavy whipping cream

4 oz cream cheese

1/2 teaspoon garlic

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup grated Parmesan cheese

Instructions

Cook shrimp in olive oil over medium high heat until cooked and opaque, about 3 minutes. Once the shrimp are cooked, remove and set aside.

Bring water to boil in a large pot and add noodles. Cook until al dente, slightly firm.

In a medium pot over medium heat mix together butter, heavy whipping cream and cream cheese. Optional – add 1/2 cup cooked spinach to sauce. Once melted add minced garlic, garlic powder, Italian seasoning, salt and pepper. Whisk until sauce is smooth. Add the Parmesan and continue to simmer it slightly thickens.

Toss together shrimp, pasta and sauce.

Enjoy!

Cheese dip with chips

Queso Recipe

Cheese dip with chips

More cheese please! We have the perfect queso dip for you! It’s easy to make and can be used in so many ways! We love to dip chips, soft pretzels and bread in our queso. It also tastes great served with tacos or grilled chicken.

Ingredients

2 tablespoons butter

2 tablespoons flour

1 cup whole milk

1 cup diced tomatoes

1 cup fire roasted whole green chilies, chopped

3 cups grated cheddar cheese

3 cups Monterey Jack cheese

1 15 oz can of refried beans (optional)

Directions

In a cast iron skillet heat the butter on medium heat until melted. Add flour and whisk together.

Add milk and whisk together for about 3-4 minutes. Add tomatoes, chiles, both cheeses and refried beans, if using, until combined.

Enjoy warm!

Zoodle Shrimp Scampi in container

Shrimp Scampi Zoodles Meal Prep

Zoodle Shrimp Scampi in container

Meal prep can be extremely rewarding. We have a yummy and healthy recipe for you to make ahead and have ready for a satisfying lunch or dinner.

Ingredients (For single serving, adjust measurements for multiple meal prepped meals)

1/4 pound small shrimp

2 tablespoons butter

1/2 garlic, minced

1 package zoodles

Directions

If shrimp are not deveined, devein, peel and remove tail before cooking.

To devein shrimp make a light slit down the back of the shrimp, in the middle Remove and discard black vain.

In a large pan on medium heat add butter and garlic. Stir while cooking for about 6 minutes or until butter is lightly browned. Add shrimp and cover in sauce. Stir shrimp to prevent burning. Once the shrimp turn a pink color and are slightly opaque turn down heat and add zoodles. Toss together until zoodles are warm.

Remove from heat and place in single serving container.

To reheat add a splash of water and microwave for about a minute and a half and then stir and continue microwaving, checking every 30 seconds, until shrimp and zoodles are warm.

Bowl of mashed parsnips

Whipped Parsnips

Bowl of mashed parsnips

Parsnips are a root vegetable that are often called “white carrots.” We have a recipe for whipped parsnips that might rival whipped potatoes.

Ingredients

5 cups whole milk

10 parsnips

1 teaspoon salt

1/4 cup butter

1 teaspoon dried thyme

Chives for topping

Directions

In a large pot, heat milk over medium heat until warmed. Peel and chop parsnips and add to pot with 1 teaspoon salt. Cover pot with lid and cook for about 25 minutes, until parsnips are tender.

Once parsnips are tender, strain from milk. Reserve the milk in separate bowl.

Mash the parsnips, butter, dried thyme and 1 cup of reserved milk together using a hand mixer. More of the reserved milk can be added. Season with salt and pepper and top with chives!

 

Assorted produce in basket

January Produce Guide

Assorted produce in basket

January Produce Guide

Eating healthy always tastes right but is especially refreshing right after the Holiday season. We compiled a list of our favorite January produce with some classic uses and some new fun twists!

Butternut squash

Butternut Squash

Butternut squash should be one solid beige color, with no patches. As with most produce, you want to choose a butternut squash that is heavy for its size. To pick a squash with a lot of meat, look for one that has a large neck. Also, to avoid a lot of seeds choose one with a smaller bulb. Butternut squash soup is a classic for a reason, the vegetables with the chicken broth keep it a favorite. Chop up your squash and toss it with olive oil, garlic and salt and pepper and roast it until tender and you have a yummy roasted butternut squash. It also makes a yummy layer to roasted butternut squash lasagna.

Red Cabbage

Red Cabbage

Red cabbage is the classic ingredient in coleslaw, but we have a few other ideas of how you can eat it too. Braised red cabbage makes a yummy side dish. Shredded red cabbage and carrots with a vinaigrette make a visually stunning and simple salad. Try adding red cabbage to your sandwich for a fun twist and some crunch.

Grapefruit

Grapefruit

Grapefruit is such a yummy winter citrus we want to incorporate it any way we can into our meals! Grapefruit in the morning is good, grapefruit yogurt cake in the morning is great! Add grapefruit slices to a salad with some baked chicken for a fresh lunch. Grapefruit can be added to smoothies or you can use it to make homemade sparkling water.

Parsnips

Parsnips

Parsnips are a carrot shaped vegetable, that shine in the winter! When picking them from the store you want to choose one that is very white and not very large, this means the taste will be sweeter. You also want to make sure that your parsnip is extremely firm and not showing any signs of shriveling. Parsnips are yummy mashed or roasted.

Sweet Potatoes

Sweet Potatoes

Sweet potato casserole with lots of marshmallows is a classic dish, but there are also many other ways to enjoy them. Spice up your sweet potatoes by tossing them with chili powder, paprika, onion powder and roasting them in the oven until crispy. Or try adding them to a banana smoothie. For a quick dish, cook them in the microwave for about five minutes and top with butter, chicken and cheese or any combination you want, for a quick meal.

Potatoes

Potatoes

Potatoes are a favorite not only in the meme world, but also in the cooking world. For fluffy and flavorful mashed potatoes use Yukon gold or Russet potatoes. Russets are also good for baked potatoes and homemade French fries as well! Have leftover mashed potatoes? Add an egg and flour and make some potato pancakes! Red potatoes hold their shape which make them a perfect option for stews and potato salads.