Category Archives: Red Apple Market

Chicken Noodle Casserole

Chicken Noodle Casserole

What’s better than your favorite soup in casserole form? Warm up and have a family meal with this Chicken Noodle Casserole.


1 bag Food Club® Egg Noodles

1 can Food Club® chicken

2 10 oz. cans Food Club® cream of chicken soup

2 cups Food Club® shredded mild cheddar cheese

1 bag frozen peas and carrots

Salt and pepper


Preheat the oven to 350 degrees and grease a 9×13 inch pan.

Cook egg noodles according to package.

In a large bowl, mix noodles, chicken, cream of chicken, 2 1/2 cups cheese, frozen veggies and seasoning. Pour into pan and top with remaining cheese.

Bake for 45 minutes and serve.

Turkey Bacon

Fitting Bacon into Your Diet

Turkey bacon

From breakfast to burgers, maple doughnuts to bacon-wrapped just about anything…seems like there’s no shortage of opportunities to tantalize your taste buds with those savory, crispy, and greasy strips of BACON! But should you indulge? Will each bite of that chocolate-covered bacon effectively remove five years from your life expectancy? Is bacon a secret conspiracy to control the masses? Can bacon be enjoyed, like most any indulgence, in moderation (spoiler alert, it’s this one)?

Perhaps the biggest concern with bacon is the association between nitrite intake and cancer. Nitrites in cured meats like bacon, ham, pastrami, or hot dogs preserve flavor, give them an appealing pink color, and prevent bacterial growth. All good things. It gets complicated, however, when those nitrites are converted into nitrosamines, a potent carcinogen. Nitrosamines are formed when amines (part of protein) react with the nitrites used to cure the bacon. That reaction happens more readily at high heat (cue frying bacon sound). That’s why, of all the processed meats, bacon gets such a bad rap. Bacon is generally cooked at higher temperatures so often has higher levels of nitrosamines.

What about uncured bacons? You’ll see them on the shelves touting, “no nitrites added” or, “all natural.” Unfortunately they’re not the answer to our cured meat woes. Most of these products use celery powder. Celery is rich in nitrates (that’s nitrate with an A). To act as a preservative, however, the nitrates in the celery are converted to nitrites before being used to cure bacon. Nitrites from celery seem to form nitrosamines just as readily as sodium nitrite added to conventional bacons. There are truly nitrite-free bacons, however (read on for our recommendation). As for turkey bacon, we’ll be pitting the various bacon options in an epic cage match for breakfast domination on social media later this week.

What about USDA regulations? One glimmer of sunlight in the bleak nitrite storm engulfing bacon are the regulations imposed by the USDA, not only limiting the amount of nitrite that can be added to bacon but also requiring that certain curing methods more prone to nitrosamine formation also contain sodium ascorbate or sodium erythorbate (antioxidants shown to limit the formation of nitrosamines). Limit but not eliminate. And the effects may not apply to other carcinogenic byproducts of nitrites like notrosyl-haem. USDA regulations help, but they don’t completely eliminate the risk.

What’s to be done? Let’s put things in perspective. Eating two strips of bacon daily has been shown to increase the risk of gastrointestinal cancer by about eighteen percent. Cut that to two strips a week and your risk becomes much much smaller. Combine it with a diet rich in fresh fruits and vegetables and your risk virtually disappears (studies have found those with low fruit and vegetable intake have the highest risk). You can also reduce the formation of nitrosamines by cooking your bacon at low temperatures (under 300° is ideal) for longer (may take up to twenty minutes on the stovetop for those crispy strips). Microwaving is also a good option that produces few nitrosamines and can speed up the cooking time to about five minutes.

Still worried about nitrites? Truly nitrite-free bacon is available in your butcher block. Try Daily’s natural bacon with no added sodium nitrite or celery powder. The bacon has a slightly grey cast but don’t let that scare you, it’s one of the most delicious bacons you’ll ever eat. Plus, the grey color is how you know it’s truly nitrite-free. You can also swap bacon for sausage (which are typically nitrite free) at some meals (vegetarian breakfast “meats” are also a great option with the added benefit of less fat and sodium).

Maple Bacon Doughnuts

Food Club® Maple Bacon Doughnut

Maple bacon doughnut

Maple bacon doughnuts are the perfect blend of salty and sweet. Make your very own to finish off your National Bacon Day celebrations.


1 can Food Club® Biscuits

1 12 oz. package Buckley Farms thick sliced bacon

1 large sauce pan full of vegetable oil

2 tbs. maple syrup

1 tbs. milk

2 cups powdered sugar


Fry the bacon until crispy and crumble into small pieces and let cool.

Heat the oil to 350 degrees.

Separate the Food Club® biscuits and use a cookie cutter to remove the center. Fry each biscuit for 3 minutes on each side or until golden brown.

Remove from oil and let cool.

While the biscuits are cooling, mix the maple syrup, milk and powdered sugar together until it is a smooth glaze. Dip the top of each fried biscuit into the glaze and top with crumbled bacon.

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


Heat oven to 350 degrees and cover sheet pan in foil.

Lay 6 pieces of bacon side by side and weave 5 slices through to make a rectangular base.

Bake bacon for 15 minutes until crispy.

Remove from oven and layer sauce, cheese, and pepperoni. Bake until the cheese has melted. Remove from oven, slice, and enjoy!

Bacon gravy

Bacon Drippings

Though bacon is excellent on its own, we often forget about the extremely versatile drippings it leaves behind. Instead of discarding your bacon drippings, save them or use them immediately to enhance your favorite dishes. We have included our favorite ways to use bacon drippings below.

Instead of butter or oil, use bacon drippings to:

Grill grilled cheese

Saute veggies

Soften onions for a soup

Bake potatoes

Bake crackers

Gravy base

Hatch chile green sauce

Food Club® Hatch Chile Sauce

Hatch Chile green sauce

Prepare homemade Hatch Chile sauce that you can add to enchiladas, marinade meats in and simply top your favorite tacos with.


10 Hatch Green Chiles, roasted, peeled and chopped

3 tbs. veggie oil

1 yellow onion, chopped finely

8 garlic cloves, minced

2 tsp. flour

2 cups vegetable stock

pinch of salt


In a large saute pan, heat vegetable oil over medium- high heat.

Add onions and salt, and sweat until soft. Add garlic and saute until fragrant.

Add flour and stir for 1 minute (be sure to not let the flour burn)

Once the flour has lumped to the onions and garlic and thickened, slowly add vegetable stock and continue to stir. Once fully added, add chopped chiles and bring to a simmer for 20 minutes until thickened.

Use immediately, store in the fridge for up to 5 days, or freeze for up to 6 months.

hatch chile mac and cheeese

Food Club® Hatch Chile Mac & Cheese

Hatch CHile mac and cheese

Spice up this comfort food classic with the addition of seasonal Hatch Chiles!


1 box spiral noodles

4 tbs. butter

4 tbs. flour

3 cups milk

3 cups cheddar cheese

5 Hatch Chiles


Heat the oven to 375 degrees and grease an 9×11 dish.

Follow the instructions on the pasta box and cook noodles until al dente and chop Hatch Chiles.

In a medium sauce pan, melt the butter over medium heat. Once fully melted, add flour and stir for 3 minutes until thick. Slowly add milk and continue to mix. Once all milk has been added, add cheddar cheese and chopped hatch chiles.

Add noodles to the greased dish and top with cheese mixture.

Bake for 15-20 minutes and enjoy!

Hatch chile casserole

Hatch Chile Casserole

Hatch chile casserole

Bring the heat to the dinner table with this Hatch Chile casserole. Enjoy the perfectly blend of spicy and savory, it’s sure to be a crowd pleaser.


1/2 lb. monterey jack cheese

1/2 lb. cheddar cheese

1 cup half and half

2 eggs

1/3 cup flour

8 Hatch Chiles, roasted, peeled, and de-seeded


Heat oven to 375 degrees.

Mix half and half, eggs and flour until blended.

Cut Hatch Chiles in half.

Layer cheese, chiles and half and half mixture until the pan is full.

Bake for 1 hour and enjoy!

Peach dumplings

Food Club® Peach Dumplings

Peach dumplings

These dumplings have got a peach of our hearts. With 3 simple ingredients, treat yourself to these pastries filled with fresh peaches.


1 can Food Club® crescent rolls

3 ripe and peeled peaches

1 tbs. honey


Preheat the oven according to package instructions.

Slice the peaches into large segments and roll into crescent rolls.

Bake according to package.

While still hot, drizzle with honey and enjoy!

Oven fried peppers

Oven-Baked Pepper Rings

These Oven-Baked Pepper Rings are a healthier and delicious twist on the classic onion rings!

-2 bell peppers, sliced into 1/2″ rounds, seeds removed

-2 large eggs, beaten with 1 tbsp water

-1 c. flour

-1 1/2 c. Food Club® breadcrumbs

-1 tsp. paprika

-1 tsp. garlic powder

-1 tsp. kosher salt

  1. Preheat oven to 400° and line a large baking sheet with parchment paper. In a medium shallow bowl, combine Food Club® breadcrumbs with the paprika, garlic powder, and salt.
  2. Have 3 separate bowls prepared with flour, egg, and the breadcrumb mixture.
  3. Dip first in flour, then egg, then the breadcrumb mixture
  4. Bake the pepper rings for 20 minutes, flipping halfway through, till tender. Let stand 10 minutes and enjoy!