Category Archives: Tande Grocery

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.

Chicken Enchilada Pot Pie

Our 2 favorite comfort foods are chicken pot pie and enchiladas, so, we decided to como them. Prepared to be amazed by these chicken enchilada pot pies.

Individualize this classic meal with these single-serve Chicken Pot Pies.

 

Ingredients:

1 pkg. puff pastry

1 can chicken, drained

1 can mixed vegetables, drained

1 can cream of chicken soup

Salt and pepper to taste

 

Directions:

Heat oven to 400 degrees and grease muffin tins.

Unroll puff pastries and cut each sheet into 4 equal squares.

Mix all ingredients together in a large bowl.

Lay puff pastry square on top of muffin, stuff with mixture, and fold.

Bake for 15-20 minutes until golden brown.

Pork Chili Verde

Enjoy this slightly spicy goodness over mashed potatoes or over enchiladas. No matter how you make it, it’s sure to be delicious.

Ingredients:

2 lb. cubed pork

1 onion, chopped

1 head garlic, minced

12 oz. diced green chilies

6 oz. diced jalapenos

2 tbs. garlic powder

1 tbs. garlic salt

1 tbs. chili powder

32 oz. chicken stock

32 oz. water

Thickening ingredients:

1/3 cup flour

1/2 cup water

 

Directions:

Brown pork over medium-high heat. Once nearly cooked, add onions. Transfer mixture to slow cooker once onions are softened and pork has evenly browned.

Add garlic, green chilies, jalapenos, seasonings, and liquids to the crock pot. Cook on low for 8 hours or high for 4 hours.

After preferred cooking time, mix water and flour together and add to slow cooker. Mix thoroughly and serve.

Easy Veggie Fried Rice

Spice up your meal with the best side dish around.

 

Ingredients:

2 cups rice, cooked

2 tbs. peanut oil

1 egg

1 bag frozen mixed veggies, thawed

1 cup soy sauce

salt and pepper to taste

 

Directions:

Heat peanut oil and add mixed veggies. Saute until slightly browned. Add rice and heat through. After well heated, make a ring of rice with a hollow center large enough for an egg. Crack the egg into the hollow space and cook until scrambled. Add into rice and add soy sauce, mix, and serve.

Chicken Taco Bowls

Keep it fresh with this delicious chicken taco bowl.

Ingredients:

1 cup cooked white rice

1/2 cup cooked chicken

1/4 cup chopped lettuce

1 can favorite salsa

1 can preferred beans

1 can corn

Sprinkle of cheese

Dollop of sour cream

Directions:

Layer rice, chicken, and lettuce. Top with salsa, beans, corn, cheese and sour cream. Enjoy!

Oatmeal Chocolate Chip Cookie

 

Ingredients:

1 1/2 cups brown sugar

1 cup butter

1/2 tsp. vanilla extract

1 egg

2 cups oats

1 1/2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1 cup semi sweet or milk chocolate chips

 

Directions:

Heat oven to 350 degrees.

Cream sugar and butter until light and fluffy.

Add egg and vanilla extract.

Mix in flour, baking soda, and salt.

Fold in oats and chocolate chips.

Spoon 1-inch circles of dough onto greased cookie sheet. Cook in oven for 10-14 minutes until golden brown.