Category Archives: Broulim’s

Grilled Cod, White Bean & Tomato Packets

Fire up the grill and enjoy this simple dinner full of fresh and savory ingredients.

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Prep: 20 minutes • Grill: 15 minutes • Serves: 4


  •                Nonstick cooking spray
  • 2            cans (15 ounces each) great Northern white beans, rinsed and drained
  • 1            package (1 pint) cherry or grape tomatoes, halved (about 2 cups)
  • 3            garlic cloves, crushed with press
  • 2            leeks, thinly sliced crosswise (about 2 cups)
  • 4            (6-ounce) cod fillets
  • 1            small lemon, quartered lengthwise
  • ¼           cup butter
  • 1            teaspoon fresh thyme leaves
  • ½           cup white wine or chicken broth
  • ½           teaspoon salt
  • ½           teaspoon freshly ground black pepper


1. Prepare outdoor grill for direct grilling over medium heat. Tear four 12 x 24-inch sheets heavy-duty aluminum foil. Arrange sheets horizontally; spray with cooking spray. On right, center of each sheet, evenly divide beans, tomatoes, garlic and leeks; top each with 1 cod fillet. Evenly divide lemon, butter and thyme over cod. Cupping foil slightly, evenly pour wine over butter; evenly sprinkle with salt and pepper. For each packet, fold left side of foil over filling; crimp edges of foil to seal tightly.

2. Place packets on hot grill rack; cover and cook 15 minutes or until internal temperature of cod reaches 145°. With scissors or knife, cut an ‘X’ in center of packet; carefully pull back foil to open.

Approximate nutritional values per serving: 413 Calories, 12g Fat (8g Saturated), 112mg Cholesterol, 844mg Sodium, 33g Carbohydrates, 7g Fiber, 37g Protein

Churro Cheesecake Bars

Food Club® Churro Cheesecake Bars

Churro Cheesecake Bars

We have taken the opportunity to combine two of our most favorite desserts- churros and cheesecake. Follow the recipe below for a rich, creamy and cinnamon sugar-filled dessert.


2 cans Food Club® Crescent Rolls

8 oz. Food Club® Cream Cheese

1 1/4 cups sugar

1/4 cup cinnamon


In a greased 9×13 inch pan, unfold 1 can of crescent rolls and lay them across the bottom of the pan.

With an electric mixer, mix cream cheese and 1 cup sugar until light and fluffy. Spread evenly on top of crescent rolls.

Top with additional can of Crescent Rolls.

Mix cinnamon and remaining sugar together and top entire pan with a thick layer.

Bake at 350 degrees for 30 minutes and enjoy!

All Things Honey

September is National Honey Month!

Everyone loves honey, right?! It is a tasty sweet that is a great alternative to sugar and also has multiple health benefits.

Some of those health benefits include:

  • Contains vitamins and nutrients
  • Rich in antioxidants
  • Helps lower blood pressure
  • Suppresses coughs
  • Heals burns and wounds
  • Relieves acid reflux
  • Boosts energy levels
  • Fights acne
  • And so much more!

It also happens to be tasty on top of cereal, toast or a bowl of yogurt and oats. At our stores, we carry many options- flavored, raw and locally made honey. Next time you are in our store make sure to check out the honey aisle and start enjoying the taste and health benefits of adding honey to your pantry.

Now you are ready to use honey in yummy recipes. Here are some great options:

Peanut Butter Pretzel Bites

Prep time: 15 minutes Cook time: 0 minutes Total time: 15 minutes Serves: 24


  • 1 cup creamy peanut butter
  • 1 1/2 cups rolled oats
  • 1/4 cup Food Club Mini Pretzels, finely crushed
  • 1/3 cup honey
  • 1/4 cup mini chocolate chips
  • 1/4 cup flax seeds


  1. In large bowl, combine all ingredients and mix with a silicone spoon or spatula until well blended. Mixture should have a thick, cookie dough-like consistency. If too crumbly, stir in another tablespoon or two of peanut butter.
  2. Roll into 1”-balls, place on a plate and chill in fridge for at least 30 minutes before serving.
  3. Store any extras in fridge or freezer to maintain their shape.

Food Club Tuna Melt

Elevate your classic tuna Sandwich easily for a twist on a lunch favorite. Find our recommended additions below.


  • 2 slices of your favorite bread
  • 1 can Food Club Tuna
  • 1/4 cup Food Club Mayonnaise
  • 1 tbs. Lemon Juice
  • Salt & Pepper to taste
  • Handful of sprouts
  • Freshly cut tomato


Start toasting 2 slices of bread in the toaster or in a pan. In a medium bowl, mix tuna, mayo, lemon juice and salt and pepper. Once your toast has finished, layer tomato, tuna mixture and sprouts on top for the ultimate tuna sandwich.

Chili, Beer-Cheese Sauce & Jalapeño Topped Brats

The end of summer is here! Say farewell with a spicy and cheesy spin on a classic BBQ favorite.

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Prep: 20 minutes   Grill: 10 minutes   Serves: 4


  • 1 tablespoon unsalted butter
  • ½ yellow onion, finely chopped
  • 1 tablespoon all-purpose flour
  • ½ cup lager beer
  • 1 garlic clove, minced
  • ¼ cup plus 2 tablespoons heavy cream
  • ¾ cup shredded mild Cheddar cheese
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon ground black pepper
  • 4 bratwurst sausages
  • 4 hot dog buns
  • 1¼ cups mild chili with no beans, warmed
  • 1 jalapeño pepper, thinly sliced crosswise


  1. Prepare outdoor grill for direct grilling over medium-high heat.
  2. In medium saucepan, melt butter over medium heat; add ¼ cup onion and cook 3 minutes or until softened, stirring occasionally. Whisk in flour; cook 1 minute, whisking constantly.  Reduce heat to low; cook 1 minute, whisking occasionally. Increase heat to medium; whisk in beer and cook 2 minutes or until reduced by ¼, whisking occasionally. Add garlic and cream; cook 3 minutes or until thickened, whisking frequently. Remove from heat; gradually whisk in cheese until smooth. Whisk in mustard and pepper until smooth; cover to keep warm. Makes about 1¼ cups.
  3. Place brats on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 160°, turning once.
  4. Serve brats in buns topped with chili, Beer-Cheese Sauce, jalapeño and remaining onion.

Approximate nutritional values per serving (1 brat): 743 Calories, 52g Fat (23g Saturated), 143mg Cholesterol, 1434mg Sodium, 33g Carbohydrates, 1g Fiber, 5g Sugars, 32g Protein

Broccoli chicken casserole on a plate over rice

Broccoli Chicken Casserole

Broccoli chicken casserole on a plate over rice

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  • 1 can Cream of Mushroom
  • 1 can Cream of Chicken
  • 1 cup sour cream
  • 2 tablespoons butter
  • 1 box chicken stuffing
  • 2 cups broccoli
  • 1 canned chicken breast
  • 1/2 onion chopped
  • 2 teaspoons garlic powder
  • Salt and pepper to taste
  • 1/2 c cheddar cheese shredded


  1. Preheat the oven to 350 degrees.
  2. Use a 9×13 glass or oven safe pan. Start by lining the bottom of your pan with broccoli, then do a second layer with the chicken.
  3. In a large bowl, mix together remaining ingredients (besides the cheese, butter and stuffing). Pour mixture over broccoli and chicken, then sprinkle the top with a layer of cheese.
  4. Melt butter and mix with boxed stuffing. Add this over your layer of cheese.
  5. Let cool before serving, then enjoy fresh or save for leftovers!

Milk Cereal Bars

Take your cereal on the go! These fun grab & go milk cereal bars are perfect for busy school mornings.

Prep time: 10 minutes Total time: 5 hours 10 minutes Serves: 8


  • 5 (6-ounce) tubs Food Club Vanilla Yogurt
  • 1 tablespoon honey
  • 2 cups Food Club Fruit Frenzy, Hokus Pokus or Honey Nut Toasted Oats Cereal


  1. In medium bowl, combine yogurt and honey and stir until blended.
  2. Line 8”x8” pan with wax paper and leave extra hanging over sides to use as handles. Spread yogurt mixture evenly over bottom of pan. Top yogurt with cereal, gently pressing it down into yogurt so it sticks together.
  3. Cover the pan with plastic wrap and freeze for 5 hours, or until solid.
  4. Remove bars from pan by lifting up wax paper handles and slice into 8 even servings.
  5. Enjoy immediately or wrap individually and return to freezer.

Grilled Street Corn


  • 6 to 8 medium ears sweet corn, husks removed
  • 1/2 cup Food Club sour cream
  • 1/2 cup Food Club mayonnaise
  • 1/2 cup minced cilantro
  • 1 clove garlic, minced
  • 1/2 tablespoon Food Club chili powder
  • 2 teaspoons lime zest, from one lime
  • 2 tablespoon lime juice, from one lime
  • 1/2 cup cotija cheese, crumbled
  • Lime wedges, to serve


  1. Heat a gas or charcoal grill to 400F. Once heated, clean grates.
  2. Whisk together cream cheese, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Set aside.
  3. Place husked corn on grill grates. Grill corn for 3 minutes or until kernels begin to turn golden brown and begins to brown. Turn over and repeat. When all of the sides are browned, remove from grill.
  4. Plate corn and top with sour cream mixture. Sprinkle chili powder if desired and serve!
Bacon crust pizza

Bacon Crust Pizza

Bacon crust pizza

What’s better than regular pizza? Pizza with a bacon crust. Celebrate National Bacon Day with this bacon weave crust pizza.


  • 10 oz. thick cut Buckley Farms bacon
  • 1/4 cup Food Club® pizza sauce
  • 1/2 cup Food Club® shredded mozzarella cheese
  • 1/3 cup pepperoni


  1. Heat oven to 350 degrees and cover sheet pan in foil.
  2. Lay 6 pieces of bacon side by side and weave 5 slices through to make a rectangular base.
  3. Bake bacon for 15 minutes until crispy.
  4. Remove from oven and layer sauce, cheese, and pepperoni. Bake until the cheese has melted. Remove from oven, slice, and enjoy!