No opinions are skewed here, these Buckley Farms chicken and vegetable kabobs are the easiest and best way to throw together the perfect grilled meal. Become a kabob master with this super simple recipe!
Buckley Farms Boneless & Skinless Chicken Breasts
Salt and Pepper
Mix of your favorite fajita seasonings (garlic powder, cumin, paprika, and red pepper flakes)
Wooden skewer sticks
Take your Buckley Farms chicken breasts and prep them into sliced/cubed pieces, sized to your liking. Prep your vegetables by slicing into skewer friendly sizes as well.
Stack your chicken and vegetables onto your wooden skewers and coat in olive oil, salt, and pepper and your spice medley. Set aside.
Heat grill to medium to high heat. Be sure it is heated before cooking kabobs.
Once heated, cook the kabobs on each side for about 5 to 7 minutes, or until chicken is cooked and golden brown, and veggies have cooked all the way through.
Serve with your favorite kabob partners, and enjoy this delicious and healthy meal!
Got a major fry craving? Substitute these baked zucchini fry for a healthier alternative. The crunchy flavor and bread crumb coating make for a perfect guilt-free snack!
2 cups Food Club® Panko Bread Crumbs
2-3 Large Zucchini
1 cup Food Club® Parmesan Cheese
1 1/2 tsp Italian Seasoning
1 tsp Garlic Salt
3 Large Food Club® Eggs
1/2 Cup Melted Food Club® Butter
Preheat your oven to 450 degrees. Line a baking sheet with aluminum foil or coat liberally with butter/cooking spray.
Slice the ends off the zucchini, then cut them in half. Take each half and slice them into 1/2 inch thick wedges.
Combine panko bread crumbs, parmesan cheese, Italian seasoning, and garlic salt into a large plastic seal-able bag. Melt butter in a bowl, and combine with three large eggs. Dip zucchini pieces into the mixture and place three to four pieces into seasoning bag mixture.
Shake them in the bag until they are well coated. Then transfer them to the baking sheet and set aside. Repeat the steps until all your pieces are prepped for baking.
Bake for 18-20 minutes, until they are golden brown and crisp. Keep an eye to keep them from getting too mushy. Rotate pieces midway to ensure both sides evenly brown.
Add additional seasoning after they are finished cooking for more flavor. And pair with your favorite dipping sauce.
Preheat the oven to 450°F and line a large baking sheet with aluminum foil.
Elevate your favorite taco recipe with the help of Culinary Tours street taco sauces. Choose from garlic sriracha, hatch green chile, red chile tomatillo, or roasted chipotle. Find the perfect fit for your taco palette!
Follow one of our favorite recipes below.
Culinary Tours Street Taco Sauce
Chicken (substitute with beef, pork, or mushrooms for a vegetarian version)
Preheat your oven to 350 degrees and place taco shells on a baking sheet as you wait for it to warm. Heat a skillet over medium to high heat with some olive oil and add sliced chicken.
While chicken is cooking, slice your additional taco ingredients. Dice tomato, avocado, red onion, mushrooms, etc. to your liking. Add in your sliced ingredients and mix until cooked (if you prefer them raw, you can add them as is).
Add in your choice of Culinary Tours street taco sauce and cook chicken/ingredients to marinate in the flavor. Make sure your meat is cooked through before removing from heat.
Put your taco shells in the oven and bake until they are crisp and browned (around 5-10 minutes).
Fill your taco shells with all the taco fixings, and top with fresh cilantro and a drizzle of sour cream. Mix in the taco sauce with sour cream for a topping as well. Elevate the flavor to your liking.
It’s nacho fault if you end up eating the entire pile of these sheet pan nachos in one sitting. Dip your cheese coated chips into the delicious Culinary Tours campfire roasted salsa and create the ultimate snack time crunch.
Culinary Tours Campfire Roasted Salsa
Bag of tortilla chips
Bag of shredded cheese
Can of beans
Start by preheating your oven to 400 degrees. Prep a nonstick sheet pan or coat with oil to avoid sticking.
Spread your bag of tortilla chips in a single layer onto the sheet pan. Top with cheese and beans. Squeeze fresh lime juice on top.
Place sheet in the oven until the cheese has melted, or around 5-7 minutes. Cook to your desired crispness.
Once melted, take the sheet pan out and top with sliced limes, fresh salsa, guacamole and sour cream. Garnish with cilantro.
It’s a Hoppy Easter with these marshmallow cotton tails. What’s better than a tasty and adorable treat?
Food Club® Pretzels
Food Club® White Chocolate Chips
Pink Food Coloring
Start by grabbing a baking sheet and lining it with wax/parchment paper. Lay out desired amounts of pretzels and place marshmallows on top.
Broil for 2-3 minutes or until marshmallows are cooked to your liking. Set aside.
Separate a 1/4 of the white chocolate chips out. Put both portions into microwave safe bowls and heat until melted. Color the smaller portion with pink food coloring. Add your melted chocolate into a plastic baggie. Cut the corner off for piping.
Lay out a separate piece of wax paper and pipe the shape of the bunny feet with the white chocolate. Let it dry and then follow with the pink colored chocolate to create the pads of the feet.
Take a piece of the large marshmallow and make into a small ball for the tail (you could also use mini marshmallows for this).
Plate your cotton tails and enjoy your adorable treat!
This Food Club® skillet egg hash is the #bestbreakfast ever. Start your day the right way with this scrumptious recipe.
Food Club Eggs
Salt and Pepper
Sausage (chorizo or regular)
Red & Green Bell peppers
Red pepper flakes
Start be heating a large cast iron skillet with olive oil over medium to high heat.
Chop your potatoes to small cubes, and add into the skillet. Add salt and pepper and cook until they are cooked halfway through, about 7-9 minutes.
Next, add in the onion and cook for another 3-5 minutes. Be sure to stir occasionally.
Then add in the remaining ingredients. Stir in sausage, bell peppers, garlic and red pepper flakes. Reduce to low heat and continue cooking until the potatoes are cooked all the way through.
Leave the skillet on low heat and crack eggs over the top. Let them sit over the heated ingredients until they are cooked to your liking. If you prefer a less runny yolk, you can fry the eggs and add them at the end.
Add salt and pepper until seasoned. Serve in the skillet on a heat safe counter or hot pad.