Category Archives: Roxy’s Market

Spinach & Artichoke Dip

Spinach and artichoke dip is always a good idea. Throw together this recipe favorite that never goes out of style!

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Ingredients

  • 8 oz. cream cheese
  • 1/2 cup sour cream
  • 2 cups Italian cheese blend, shredded (mozzarella/parmesan)
  • 14 oz. can artichoke
  • 1 cup frozen spinach, thawed
  • 4 garlic cloves, minced
  • Salt and pepper

Recipe

  1. In a medium saucepan, mix together cream cheese, sour cream, mozzarella and parmesan until they are all melted together.
  2. Remove spinach from package and drain by applying pressure.
  3. Next, drain artichokes and chop to the size of your liking.
  4. Add the spinach and artichoke to your cheese mixture and cook for several minutes until everything is combined and heated through. Add in minced garlic, and combine once more.
  5. Remove from heat and serve with your choice of bread, crackers, etc.

Culinary Tours® Szechuan Chicken

Ingredients

  • 2 tbsp. peanut oil (or vegetable oil)
  • 1 lb. boneless skinless chicken breasts or chicken thigh cut into bite size pieces
  • 2 bell peppers, diced
  • 1/2 yellow onion, diced
  • 1/3 cups Culinary Tours Szechuan Style Peanut Sauce
  • 1/3 cups roasted peanuts

Recipe

  1. In a large nonstick skillet heat 1 tablespoon of oil over medium high until hot.
  2. Add chicken and season well with salt and pepper. Cook turning a few times until the chicken is cooked through, about 6 minutes.
  3. Transfer to a plate and heat with other tablespoon of oil in the same skillet. Add onion and cook for 2 minutes then add bell pepper allow to cook another 2 minutes or so. Add chicken back into the pan.
  4. Stir all ingredients together. Pour in Szechuan sauce to coat the chicken and vegetables. Cook until mixture is hot and well coated.
  5. Sprinkle peanuts over top and serve.

Culinary Tours® Kung Pao Shrimp

Ingredients

  • 2 tbsp. peanut oil (or vegetable oil)
  • 1 lb. shrimp
  • 1 bell pepper, diced
  • 6 green onions (chopped)
  • 1/3 cups roasted cashews (or peanuts)
  • 1/3 cups Culinary Tours Kung Pao Sauce

Recipe

  1. In a skillet, heat oil over medium-high until hot.
  2. Add shrimp to skillet in a single layer. Season with salt and pepper. Allow to cook an additional 2 minutes.
  3. Add bell pepper and 3/4 of the green onions and stir fry with shrimp until peppers are slightly tender. Add the cashews and Kung Pao Sauce.
  4. Stir until ingredients are evenly coated.
  5. Remove from heat and sprinkle the remaining 1/4 of green onions. Serve with steamed rice if desired.
Broccoli chicken casserole on a plate over rice

Broccoli Chicken Casserole

Broccoli chicken casserole on a plate over rice

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Ingredients

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

Recipe

  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!

Food Club® Hummus Trio

Words cannot express hummus you will love this trio! For the perfectly smooth and flavorful hummus, give these variations a blend.

Base ingredients:

1 can Food Club® chickpeas

1/3 cup lemon juice

1 garlic clove

2 tbs. extra virgin olive oil

salt to taste

2-3 tbs. water (dependent on desired consistency)

Instructions:

In a food processor, add all ingredients and blend for 45 seconds. Remove lid, scrape down sides, and process for 30 more seconds. Repeat once more for a fluffy texture.

Serve with your favorite chips, pretzels or naan.

Green Chile

Spice up your hummus just a little by blending green chilies with a hint of olive oil. Simply top your hummus for added flavor.

Roasted Red Pepper

Whole and roasted red bell pepper will take your hummus to the next level. Roast your red peppers over an open flame (gas stove tops work perfectly for this). Once they have cooled, peel the char and blend with a little olive oil. Top your hummus and enjoy!

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Food Club® Creamy Grape Salad

Add a little creaminess to your average grape with this creamy grape salad recipe. Utilizing Food Club® brown sugar, cream cheese, sugar and sour cream, it’s is guaranteed that you will love making this recipe time and time again.

Ingredients:

1 lb. green seedless grapes

1 lb. purple seedless grapes

1/2 package Food Club® cream cheese

1/2 cup Food Club® sour cream

2 tbs. Food Club® sugar

1 tbs. Food Club® brown sugar

2 tbs. chopped pecans (optional)

Instructions:

Wash and dry grapes. Separate the grapes from the stem and add to a large mixing bowl.

In another large mixing bowl, cream the cream cheese, sour cream and sugar until light and fluffy. Add to the grapes and mix well. Top with brown sugar and pecans and serve!

Culinary Tours® Sesame Cauliflower

Enjoy your favorite Asian-inspired flavors veggie style. Use the Culinary Tours® Sesame Teriyaki Sauce to make this dish easy and flavorful.

Ingredients:

1 head of cauliflower, broken into small bite-size pieces

1 jar Culinary Tours® Sesame Teriyaki Sauce

2 cups white rice, cooked

Instructions:

Preheat the oven to 450 degree and line a sheet pan with aluminum foil.

In a large mixing bowl, mix the teriyaki sauce with cauliflower. Once fully coated, lay flat on the sheet pan.

Bake the cauliflower for 20 minutes until tender. Serve over rice and enjoy!

Food Club® Tangerine Pound Cake

Brighten up any day with this tangerine pound cake. This burst of citrus complimented with a sweet glaze is the perfect end to any dinner.

Ingredients:

3 cups Food Club® flour

1 tsp. Food Club® baking powder

1/4 tsp. salt

1 tbs. grated tangerine peel

2 1/2 cups Food Club® sugar

1 cup Food Club® butter

1 tsp. vanilla extract

5 Food Club® eggs

1 cup Food Club® milk

3/4 cup Food Club® powdered sugar

1/4 cup tangerine juice

Instructions:

Preheat the oven to 350 degrees and grease a loaf pan with butter and lightly flour.

In a stand mixer with paddle attachment, mix sugar and butter until light and fluffy. Once well mixed, add one egg at a time until fully combined. Alternate adding milk and flour and mix. After everything is fully incorporated, add baking powder, salt, tangerine peel and vanilla extract.

Pour mixture into loaf pan and bake for 110 minutes until golden brown.

While the pound cake is cooling, mix powdered sugar and tangerine juice together. If it’s too thick, add a dash of water. Once the pound cake has fully cooled, drizzle over pound cake and top with fresh tangerine slices.

Food Club® Tornado Potatoes

Impress your guests with these easy-to-eat tornado potatoes. These can be served as a side dish or an hors d’oeuvre.

Ingredients:

3 russet potatoes

2 tbs. olive oil

1 cup Food Club® shredded Parmesan

1 tbs. parsley, chopped

salt and pepper to taste

3 wooden skewers

Instructions:

Preheat your oven to 350 degrees and line a baking sheet with tin foil.

Carefully pierce the potato with the skewer so that the potato is in the center of the skewers. With a sharp paring knife, carefully cut the potato in a spiral direction. Once you have cut it completely, carefully pull it apart so that the spiral fully covers the skewer.

Lay the spiral potatoes on the baking sheet and cover in oil, parmesan, parsley and salt and pepper. Bake for 25-30 minutes until golden brown and serve.