It’s the best time to fill your pantry with deals by the dozen, including savings on the new Food Club brand.
Our case lot sale is a great opportunity to stockpile canned goods for emergencies and food storage. But don’t get stuck thinking canned goods can’t be used to create fresh, delicious and healthy meals. Canned goods mixed with other fresh ingredients are perfect for quick and easy meals your family will love. Here are five ways to use canned case lot items in your everyday cooking.
Top your pizza with canned fruits or vegetables. Canned pineapple and olives are the perfect pizza toppings. Don’t forget to keep canned tomato sauce on hand for your pizza sauce.
Keep canned beans and corn on hand to throw in soups, and salads. Beans are a great source of protein and fiber and will make any meal feel heartier. Corn adds instant flavor and crunch to any dish.
Canned tomatoes are a must have on your pantry shelves. Canned tomatoes are delicious in salsa, soups, pastas and sauces. Try adding diced tomatoes to plain tomato sauce for a tasty pasta sauce.
Canned peaches and other fruits are perfect for fruit salad, and even tastier mixed into yogurt or muffins. Try making a fruit syrup and serving over waffles or pancakes.
Soups and broths are the perfect pantry partner because they are always ready to go. Chicken and beef broth are a staple in many soups and sauces. Canned soups are used in many recipes to add flavor and save time.
Check back soon to see all the case lot deals for this season!
Set Instant Pot to “Sauté” mode and add the olive oil.
When the oil is hot, add the onion, garlic, mushrooms, carrot, and salt. Cook until onion starts to soften, about 2-3 minutes.
Add the red wine and beef broth to the pot and scrape any browned bits from the bottom of the pan.
Add the tomatoes, tomato paste, basil, thyme, oregano, red pepper flakes, and sugar to the pan and stir to combine. Submerge the frozen chicken into the sauce and lock the Instant Pot lid in place, making sure the venting valve is sealed.
Set the Instant Pot to cook at high pressure for 5 minutes.
When the cooking time is up, allow the pressure to release naturally for 18 minutes, and then carefully turn the venting valve to release any remaining pressure. When the pressure pin drops, remove the lid.
Remove the chicken from the pot and place on a cutting board to shred once cooled.
Set the Instant Pot on “Sauté” mode and bring the sauce to a simmer.
Add the bell peppers and olives to the sauce and cook until the pepper are tender and cancel “sauté” mode.
Add the shredded chicken and parsley to the sauce and stir to combine.
Serve the chicken and sauce over cooked rice or pasta topped with grated Parmesan cheese.
2 cups Food Club Frozen Parisian Blend Vegetables, thawed
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1 tube Food Club Pizza Dough
1 cup Food Club Marinara Sauce
1 cup Food Club Shredded Mozzarella Cheese
1/4 cup Food Club Shredded Parmesan Cheese
Fresh basil for garnish
Preheat oven to 475°F and line a baking sheet with parchment paper. In a small skillet combine vinegar and brown sugar on medium heat. Bring to a boil and simmer, stirring frequently, until vinegar has reduced by half and is a syrupy consistency. Set aside.
Heat olive oil in a large skillet on medium-high heat. Add chicken, vegetables, salt, and red pepper flakes. Sauté until chicken is just cooked through, 5-7 minutes. Remove from heat.
Press or roll pizza dough into a 9×13 inch rectangle. Cover with marinara sauce and coat evenly with mozzarella and parmesan cheese. Top with cooked chicken and vegetables.
Bake 12-15 minutes or until crust is light golden brown. Drizzle with balsamic glaze and garnish with fresh basil.
We are pretty sure February has some of the best fruits and vegetables in season! We have tips for picking out the best produce from the store and then some fun ways to use them.
Honeycrisp, Pink Lady, Gala, Fuji, Granny Smith, Golden Delicious…just to name a few, we love apples of all kinds. When picking your apples from the store notice the fragrance, ready to eat apples often have a yummy aroma. Sliced apples and peanut butter are a perfect go-to snack. If you want a fun apple-flavored sauce, try this Slower Cooker Apple Butter.
Cauliflower has been getting a lot of attention lately because it is so easy to use as a substitute. Think cauliflower pizza crust, cauliflower tator (but not tator…) tots, cauliflower rice, and so on. Cauliflower in a salad with some bacon, cheese, and creamy dressing is a wonderful option. However you choose to use your cauliflower, you want to make sure you are buying the freshest option. Look for a cauliflower with even colored florets and bright, fresh-looking leaves that feels heavy.
Everyone has their favorite between red and green grapes, but whether you’re a red grape team or a green grape team it is hard to turn down nice big, firm, and plump grapes. When you are buying your grapes make sure the fruit has a nice color (either yellow-green or mostly red). Sometimes you will notice a white, waxy coating on grapes; this is called bloom. Bloom is safe to eat, it forms to help grapes with moisture loss, however, it is always a good idea to rinse any produce before eating. Grape salad is always a favorite – mix together some sour cream, cream cheese with some brown sugar and grapes, and any other add-ins.
While pears are loved for their amazing flavor and juicy texture, sometimes knowing how to choose them at the store can be a deterrent to buying them. When purchasing a pear to enjoy immediately you want to buy one that is a little soft near the stem. If you plan to wait a few days, buy a pear that is firm. You can speed up the ripening process of pears by placing them in a brown bag with an apple or banana, or you can simply wait a few days and let it ripe on the counter. While fresh pears are delicious on their own, you can substitute pears in an apple cobbler or add some to a butternut soup for a fun variation.
Tangerines are the perfect little package of goodness! You want to choose firm to semi-soft ones that are heavy and have a beautiful orange color. Store them in the fridge in order to keep them fresher for longer. A warm tangerine cake with a yummy glaze will become a family favorite. Tangerines are also fun to add to a chicken stir fry to give it a fresh, citrus flavor.
Here’s to the cheese bread recipe of your dreams. Pull apart this heavenly recipe and you’ll see things moving in slow motion. Easy to make, easy to love, and easy to share!
1 large loaf of bread (unsliced)
1/2 cup butter
2 cloves of garlic (minced)
1 tbsp fresh oregano
1 tbsp fresh thyme
1 tbsp fresh parsley
2 cups mozzarella (shredded)
1/4 cup parmesan (grated)
Optional chili flakes for spice
To start, preheat your oven to 350 degrees.
Get a baking sheet and prep it with lined baking paper (parchment, aluminum foil, etc.)
Place your loaf of bread onto the pan or cutting board. Start by cutting a diagonal pattern with a serrated knife into the bread. Be sure to make your cuts all the way to the bottom, but without cutting through the base.
In a bowl, mix together butter, thyme, parsley, and oregano.
Using your fingers (or utensil), hold open the sliced sections of your bread and pour butter mixture liberally. The more butter, the better. Add chilli flakes here as well if desired.
Next comes the cheese. Start by stuffing placing the mozzarella into the bread cracks.
Cover your loaf with foil, and bake for about 10 minutes, or until the cheese is melted. The foil will prevent your cheese from burning.
Once melted, remove the foil and sprinkle your parmesan cheese over the loaf.
Place loaf back in the oven for another 5 minutes, or until melted and golden brown.
Once cooked, add more fresh parsley for garnish and flavoring.
There’s nothing too fancy about a classic Cubano sandwich but that’s what makes it so good! Try this delicious recipe for the perfect sandwich to take you to Florida without leaving your kitchen.
For the shredded pork:
4 pounds boneless pork shoulder, trimmed of excess fat
2 teaspoons kosher salt
2 teaspoons ground cumin
¼ teaspoon red pepper flakes
2 teaspoons dried oregano
6 cloves garlic, minced
1/3 cup orange juice
1/3 cup lime juice
½ cup chicken broth
For the sauce:
¼ cup mayonnaise
¼ cup yellow mustard
1 pinch cayenne pepper
For the Sandwich:
1 pound thick sliced ham
1-2 loaves soft French bread
8-10 slices Swiss cheese
1 cup sliced dill pickles
Butter for toasting the sandwiches
In a small bowl, combine the salt, cumin, red pepper, and oregano.
Place the pork shoulder into the Instant Pot and sprinkle all over with the seasoning mix.
Add the minced garlic to the pot and pour the orange and lime juice and chicken broth over the pork.
Lock the Instant Pot lid in place, making sure the venting valve is sealed.
Set Instant Pot to cook on high pressure for 65 minutes.
When the cooking time is up, allow the pressure to release naturally for 15 minutes, and then carefully turn the venting valve to release the remaining pressure. When the pressure pin drops, remove the lid.
Remove the pork from the cooking liquid and shred once cooled. Then, stir the shredded pork back into the cooking juices to absorb some flavor.
Mix the mayonnaise, mustard, and cayenne pepper together in a small bowl and set aside.
When ready to assemble the sandwiches, slice a loaf of French bread in half and spread both sides with the sauce.
Top one half of the bread with a good portion of the shredded pork followed by several slices of ham.
Shingle the Swiss cheese slices over the other half of the bread and top with pickles.
Combine the two halves to make a whole sandwich and cut into individual servings.
Heat a heavy-bottomed skillet over medium heat and add a tablespoon of butter.
Place a portion of sandwich into the melted butter and, using another heavy pot or pan, press the sandwich into the pan to flatten it. Cook until golden brown, flip and repeat until both sides are golden brown and cheese is melted.
Repeat with the remaining sandwich portions and serve.
Did you know that Monkey Bread was a staple of Ronald Reagan’s family Christmas dinner? It may not be Christmas and you may not be a Reagan, but Monkey Bread is good no matter your name or what time of the year it is.
3 12 ounce packages of refrigerated biscuit dough
1 cup sugar
2 teaspoons cinnamon
1/2 cup margarine
1 cup brown sugar
1/2 cup walnuts
1/2 cup raisins
Preheat oven to 350 degrees and grease a 9-10 inch Bundt pan.
Mix white sugar and cinnamon in a plastic bag. Quarter biscuits and shake 8 pieces in the sugar-cinnamon mixture. Put pieces of sugar-cinnamon biscuits in bottom of pan. Continue until all biscuits are coated and in pan. If using nuts and raisins, place them around biscuits as they are being placed.
Melt margarine and brown sugar over medium heat. Boil for 1 minute and pour over the biscuits in the pan. Bake for 35-40 minutes, let cool, and enjoy!