Category Archives: Super Foods Glenrock

Pumpkin Chili

Pumpkin Chili

Pumpkin Chili

Pumpkin everything season is here! This recipe combines the traditional favorite, chili, with the seasonal must, pumpkin. You’ll enjoy this recipe so much, you’ll be craving it all year.

Ingredients

2 lbs. ground beef

1 large onion, diced

1 green bell pepper, diced

2 (15 oz) cans kidney beans, drained

1 (46 fluid oz) can tomato juice

1 (28 oz) can peeled and diced tomatoes with juice

½ cup canned pumpkin puree

1 tablespoon pumpkin pie spice

1 tablespoon chili powder

¼ cup white sugar

Cook beef over medium heat in large pot until evenly browned. Drain any excess grease.

Add diced onion and bell pepper and cook for 5 minutes. Mix in beans, tomato juice, diced tomatoes and pumpkin puree.

Add pumpkin pie spice, chili powder and sugar. Let simmer 1 hour, stirring occasionally.

Sweet Potato Chili

Slow Cooker Sweet Potato Chili

Sweet Potato Chili

Football season and chili cook-offs are two guaranteed parts of fall. While this recipe can’t guarantee a win, after trying some, you’ll feel like a winner either way.

2 sweet potatoes, diced

2 (14.5 oz) cans diced stewed tomatoes with chili seasonings

1 (8 oz) can tomato sauce

¾ cup diced sweet onion

½ cup chopped celery

½ cup water

1 tablespoon chili powder

1 teaspoon ground cumin

½ teaspoon ground cinnamon

1 pinch of salt

1 pinch of ground black pepper

1 pinch cayenne pepper

1 pinch garlic powder

1 pinch onion powder

½ pound ground turkey

½ pound ground beef

1 (12 oz) can black beans, drained and rinsed

1 cup corn

Directions

In slow cooker, place sweet potatoes, tomato sauce, onion, chili powder, ground cumin, ground cinnamon, salt, black pepper, cayenne pepper, garlic powder and onion powder.

Cook for 5 hours on high. Stirring occasionally.

Cook and stir ground turkey and ground beef in skillet until evenly browned.

Add meat, black bean and corn to the slow cooker and continue cooking until flavors have blended, about 1 to 2 more hours. Enjoy warm.

One-Pot Pot Roast

One-Pot Pot Roast

One-Pot Pot Roast

This simple pot roast will have you begging for more… carrots, onions, potatoes galore. It’s a one-pot wonder!

Ingredients

4 lb. boneless chuck roast (marbled)

Kosher sea salt + ground black pepper

3 tbsp. vegetable oil, divided

4 large carrots, cut into 1-inch pieces

1½ lbs. small red or gold potatoes

1 yellow onion, chopped

3 cups beef broth

1 cup water

2 tbsp. aged balsamic vinegar

2 tbsp. Worcestershire sauce

6 cloves roasted garlic, minced

4 sprigs fresh thyme, stems removed

1 tbsp. chopped fresh parsley (optional)

Directions

Preheat your oven to 350 degrees.

Place a large Dutch-oven over medium to high heat and add 2 tablespoons of oil.

Salt and pepper both sides of the roast liberally.  Once the oil is hot, brown the roast for about 5 minutes on each side. Then move to a plate.

Add 1 tablespoon of oil to the pot. Add in onion, potatoes, and carrots.  Cook vegetables for 8-10 minutes, or until they begin to brown.

Add water, balsamic vinegar, beef broth, Worcestershire sauce, thyme, roasted garlic and a few dashes of salt and pepper.

Place roast back in the pot and place over heat. Once it starts to simmer, cover it with the lid and move to the oven.  Roast for up to 3.5 hours, or until tender.

Once cooked, move roast to a cutting board and then tent it with foil.

Let it rest for up to 10 minutes, then garnish with fresh parsley.

Serve and enjoy!

Crock Pot Cider

Slow Cooker Apple Cider

Crisp fall days call for yummy, homemade apple cider. This recipe is super simple and will leave your house smelling amazing!

Ingredients

8 gala apples, cored and quartered

4 sticks of cinnamon

1 tablespoon whole cloves

1 teaspoon whole allspice

10 cups of water

½ cup brown sugar

Directions

Place apples in slow cooker along with cinnamon sticks, whole cloves, and allspice. Pour the water on top.

Cook for 3 hours on high.

Using a potato masher, mash the apples. Add in brown sugar and continue to cook for 1 – 3 hours on low. Strain the mixture to separate the solids and discard solids.  Enjoy your homemade cup of cider!

Slow Cooker Chili

Slow Cooker Chili

Slow Cooker Chili

Delicious, homemade chili with minimal prep time and maximum flavor.

Ingredients

1 lbs. ground beef

¾ cup diced onion

¾ cup diced celery

¾ cup diced green bell pepper

2 cloves garlic, minced

2 (10.75 oz) cans tomato puree

1 (15 oz) can kidney beans, drained

1 (15 oz) can cannellini beans with liquid

½ tablespoon chili powder

½ teaspoon dried parsley

1 teaspoon salt

¾ teaspoon dried basil

¾ teaspoon dried oregano

¼ teaspoon ground black pepper

Toppings

Shredded cheese

Directions

Evenly brown beef over medium heat in skillet

Place cooked beef in a slow cooker and add in all ingredients, then mix.

Place lid on slow cooker and cook for 8 hours on low.

Serve warm and top with cheese

 

 

 

 

 

 

Football Brownies

These tasty treats are a TOUCHDOWN! Perfectly festive for tailgating season.

What you’ll need:

  • Brownie mix
  • white icing tube

Make brownies according to package directions. Line pan with foil and leave 2 inches of foil above pan. This will ensure an easy removal of brownies from pan.

Once brownies are cooled, lift from pan. Use a football cookie cutter, 2-3.5 inches, to cut brownie into football shapes. Pipe on the decorative laces with white icing.

Enjoy!

Grilled Southwest Chicken Tortilla Pinwheels

Chow down on this crunchy and creamy grilled southwest chicken tortilla pinwheel.

Ingredients:

8 oz. cream cheese

1 tbs. sour cream

10 oz. RoTel salsa

1/2 tsp. garlic salt

1 cup cheddar cheese

1 can chopped olives

2 cups shredded chicken

5 large tortillas

 

Directions:

Heat grill pan and spray with non-stick spray.

Mix cream cheese, sour cream, salsa, garlic salt, cheese, olives and chicken in a large bowl. Spread mixture onto tortilla and roll up.

Place rolled tortilla on grill for 1 minute on each side. After grilled to perfection, cut into 4 equal pieces and enjoy!

 

Herb Marinated Top Sirloin Steak

Treat yourself to this delicious CAB herb marinated top sirloin steak. You’ll thank yourself later.

Ingredients:

  • 1 pound boneless Certified Angus Beef®top sirloin steak, or top sirloin cap, cut 1-inch thick
  • 1 teaspoon dry mustard
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 cup beef broth
  • 2 tablespoons red wine vinegar
  • 2 teaspoons vegetable oil
  • 1 tablespoon Lea & Perrins®Worcestershire Sauce
  • Salt and pepper to taste

Instructions:

  1. To prepare marinade, combine dry mustard, marjoram, oregano and basil. Slowly add broth, stirring to avoid lumping. Add vinegar, oil and Worcestershire sauce.
  2. Place beef in zipper-locking bag; pour marinade over meat. Marinate for 2 to 3 hours, turning about every 45 minutes.
  3. Remove meat from marinade; discard marinade. Grill meat to desired doneness.

 

Ten Tailgating Tips

Here are ten tailgating tips to make you a tailgating champ.

  1. Foods that can be eaten with your hands work best for tailgating. Think chicken, tacos, hamburgers, pulled-pork sandwiches, brats, kebabs, burritos . . . the list could go on and on. Regardless, simple, delicious foods allow you to focus on fun and be less concerned with complicated recipes.
  2. If you tailgate often, develop a checklist and laminate it. (Lamination will protect it from rain, snow, beverages and tears of opposing fans.) Or, use one of many checklist apps to ensure you never forget a much-needed item during your parking-lot party.
  3. You’re about to sit in a potentially sun-filled stadium packed with people on a chair that may or may not be comfortable. Sit in style pre game by packing portable seating and some shade. Camp chairs come in all shapes and sizes and most fit easily in your trunk. Canopies are easy to set up and simple to store. Plus, you can almost certainly find them in your team colors.
  4. Perform pre-game prep. Chop, slice, and assemble whatever you can beforehand. Store all of your food in waterproof, plastic bags or disposable plasticware. Both allow for maximum storage usage in your coolers. The more you pack in disposable containers, the less you’ll have to lug home or clean. When possible, use several smaller containers, rather than one large one, so you can take only as much as you need out of the cooler and keep the rest cold.
  5. Make it portable. Assemble materials in containers that are easy to carry. Smart tailgaters gather items in containers like toolboxes or storage bins. Condiments and utensils can be stored in empty six-pack containers. Coolers are important. Use at least two—one for food, one for drinks.
  6. Food safety is important, especially outside. Have a cold food cooler and a drink cooler. Drink coolers will be opened more frequently, so separate coolers allow food to stay cold longer.
  7. Instead of using bags of ice, use frozen water bottles. The bottles will make less mess in the cooler and you’ll have perfectly chilled drinks as they thaw.
  8. Keep it hot. When food needs to be kept warm, turn a cooler into a hotbox. Warm bricks in the oven, wrap them in foil and place in a cooler lined with wet towels. This will keep your food warm for 2-3 hours.
  9. Keep it short. Don’t let food sit out for more than two hours. If it’s really hot outside, (over 90 degrees) don’t let food sit out for more than an hour.
  10. Don’t hesitate to rely on your teammates. Our store can be an important part of your tailgating tribe. With meat and cheese trays, fresh-cut fruit and veggies, deliciously portable desserts and more, we have all the solutions you need to celebrate another successful season.

Slow Cooker Salsa Chicken

Salsa chicken is just, well, salsa and chicken. It makes for the perfect taco or enchilada meat.

Ingredients:

4 chicken breasts

4-5 cups of your favorite salaa

Directions:

Add chicken and salsa to slow cooker. Cook on high for 4 hours or low for 6-8 hours. When finished, shred and serve or freeze for later.