In a large nonstick skillet heat 1 tablespoon of oil over medium high until hot.
Add chicken and season well with salt and pepper. Cook turning a few times until the chicken is cooked through, about 6 minutes.
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.
Stir all ingredients together. Pour in Szechuan sauce to coat the chicken and vegetables. Cook until mixture is hot and well coated.
Words cannot express hummus you will love this trio! For the perfectly smooth and flavorful hummus, give these variations a blend.
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)
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.
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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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.
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)
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!
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.
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
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.
Impress your guests with these easy-to-eat tornado potatoes. These can be served as a side dish or an hors d’oeuvre.
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
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.