These Oven-Baked Pepper Rings are a healthier and delicious twist on the classic onion rings!
-2 bell peppers, sliced into 1/2″ rounds, seeds removed
-2 large eggs, beaten with 1 tbsp water
-1 c. flour
-1 1/2 c. Food Club® breadcrumbs
-1 tsp. paprika
-1 tsp. garlic powder
-1 tsp. kosher salt
Preheat oven to 400° and line a large baking sheet with parchment paper. In a medium shallow bowl, combine Food Club® breadcrumbs with the paprika, garlic powder, and salt.
Have 3 separate bowls prepared with flour, egg, and the breadcrumb mixture.
Dip first in flour, then egg, then the breadcrumb mixture
Bake the pepper rings for 20 minutes, flipping halfway through, till tender. Let stand 10 minutes and enjoy!
Preheat oven to
400°. Spray baking dish with nonstick cooking spray.
In large skillet,
heat tomatoes, tomato paste, Italian seasoning and garlic powder to simmering
over medium heat, breaking up tomatoes with side of spoon. Reduce heat to
medium-low; simmer 10 minutes or until slightly thickened, stirring
occasionally.
In shallow dish,
whisk flour, salt and pepper. In separate shallow dish, whisk eggs; place
breadcrumbs in third shallow dish. Dip chicken in flour, then in egg, then in
breadcrumbs, patting lightly so breadcrumbs adhere.
In large skillet,
heat oil over medium-high heat. Add chicken and cook 5 minutes or until golden
brown, turning once halfway through cooking. Transfer chicken to prepared dish;
spoon tomato sauce on and around chicken. Evenly top chicken with ham, if
using, and cheeses.
Cover dish tightly
with aluminum foil; bake 15 minutes. Uncover and bake 5 minutes longer or until
internal temperature of chicken reaches 165°. Serve sprinkled with basil, if
desired.
Chef Tips
Make a Chicken Parmesan
Sandwich – top the bottom of a ciabatta roll with some of the tomato sauce, a
piece of the Chicken Parmesan, ham, fresh baby spinach, banana pepper rings and
the top bun.
Serve alongside
cooked linguine or spaghetti and steamed fresh broccoli.
Preheat oven to
400°. Spray baking dish with nonstick cooking spray.
In large skillet,
heat tomatoes, tomato paste, Italian seasoning and garlic powder to simmering
over medium heat, breaking up tomatoes with side of spoon. Reduce heat to
medium-low; simmer 10 minutes or until slightly thickened, stirring
occasionally.
In shallow dish,
whisk flour, salt and pepper. In separate shallow dish, whisk eggs; place
breadcrumbs in third shallow dish. Dip chicken in flour, then in egg, then in
breadcrumbs, patting lightly so breadcrumbs adhere.
In large skillet,
heat oil over medium-high heat. Add chicken and cook 5 minutes or until golden
brown, turning once halfway through cooking. Transfer chicken to prepared dish;
spoon tomato sauce on and around chicken. Evenly top chicken with ham, if
using, and cheeses.
Cover dish tightly
with aluminum foil; bake 15 minutes. Uncover and bake 5 minutes longer or until
internal temperature of chicken reaches 165°. Serve sprinkled with basil, if
desired.
Chef Tips
Make a Chicken Parmesan
Sandwich – top the bottom of a ciabatta roll with some of the tomato sauce, a
piece of the Chicken Parmesan, ham, fresh baby spinach, banana pepper rings and
the top bun.
Serve alongside
cooked linguine or spaghetti and steamed fresh broccoli.
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This Food Club® skillet egg hash is the #bestbreakfast ever. Start your day the right way with this scrumptious recipe.
Ingredients:
Food Club Eggs
Olive Oil
Potatoes
Salt and Pepper
Onion
Sausage (chorizo or regular)
Red & Green Bell peppers
Garlic
Red pepper flakes
Instructions:
Start be heating a large cast iron skillet with olive oil over medium to high heat.
Chop your potatoes to small cubes, and add into the skillet. Add salt and pepper and cook until they are cooked halfway through, about 7-9 minutes.
Next, add in the onion and cook for another 3-5 minutes. Be sure to stir occasionally.
Then add in the remaining ingredients. Stir in sausage, bell peppers, garlic and red pepper flakes. Reduce to low heat and continue cooking until the potatoes are cooked all the way through.
Leave the skillet on low heat and crack eggs over the top. Let them sit over the heated ingredients until they are cooked to your liking. If you prefer a less runny yolk, you can fry the eggs and add them at the end.
Add salt and pepper until seasoned. Serve in the skillet on a heat safe counter or hot pad.
Time to celebrate national BLT month! Weave your way into deliciousness with this BLT sandwich… emphasis on the bacon! Be sure to shop our Weekly Ad to pick up the ingredients at a great price.
Preheat oven to
400°; line rimmed baking pan with parchment paper. Assemble bacon into 4 bacon
weaves on prepared pan (see step-by-step assembly how-to); bake 20 minutes or
until browned and crispy.
In small bowl, stir
mayonnaise, basil and chili sauce.
Evenly spread 4
slices of toast with Sriracha-Basil Mayo; evenly top with tomatoes and sprinkle
with salt and pepper. Evenly top with bacon weaves, cheese and lettuce; close
sandwiches and cut in half.
How-to make a bacon
weave:
You need 3 uncooked
bacon slices cut crosswise in half for each
bacon weave. Weave as shown in steps 1-4 below.
Bake in center of
400° preheated oven for 15 to 20 minutes.
Transfer to paper towel-lined plate to drain.
Chef Tip:
Try this sandwich
with Lemon-Thyme Mayonnaise by stirring together 3 tablespoons mayonnaise, 1
tablespoon Dijon mustard, 1 teaspoon lemon zest and ½ teaspoon chopped fresh
thyme leaves.
Don’t knock it before you try it. This avocado pasta salad is the vegetarian dish of your dreams. Get the recipe below!
Ingredients:
1 bag/box of fusilli (spiral) veggie noodles
2 avocados
Cherry tomatoes
Feta cheese (crumbled)
Italian dressing
Olive oil (optional)
Instructions:
Fill a medium to large sauce pot with water and bring to a boil. Cook the veggie pasta according to box instructions.
While pasta is cooking, slice up your fresh avocados and cherry tomatoes.
Once pasta is finished cooking, strain and place into a salad bowl. Add a dash of olive oil if desired to prevent the noodles from sticking while you prep the rest of your ingredients.
Add in the avocado and cherry tomatoes. Then coat with Italian dressing and mix all the ingredients. Top with crumbled feta cheese.
Serve your colorfully delicious pasta salad, and enjoy a unique twist on a favorite meal!
½ cup julienne cut sun-dried tomatoes with Italian herbs, drained
½ cup panko breadcrumbs
2 tablespoons fresh lemon juice
1½ tablespoons chopped fresh oregano leaves
2 teaspoons lemon zest
1 tablespoon extra virgin olive oil
½ teaspoon salt
½ teaspoon ground black pepper
Instructions:
In fine -mesh strainer, thoroughly rinse quinoa with cold water; drain. Prepare quinoa as label directs. With small spoon, leaving about ½-inch wall, scoop out inside portion of each zucchini half; coarsely chop zucchini pulp.
Prepare outdoor grill (or indoor grill pan for desired markings) for direct grilling over medium-high heat. In large skillet, cook sausage, onion and reserved zucchini pulp over medium-high heat 5 minutes or until sausage is no longer pink, breaking up sausage with side of spoon. Remove from heat; stir in 1 cup cheese, sun-dried tomatoes, breadcumbs, lemon juice, oregano, lemon zest and quinoa.
Brush all sides of zucchini with oil; evenly sprinkle with salt and pepper. Place zucchini, cut side down, on hot grill rack (or grill pan); cover and cook 3 minutes or until grill marks appear and edges begin to brown. Turn zucchini and grill 1 minute longer or until lightly browned but still firm; transfer, cut side up, to rimmed baking pan.
Evenly fill zucchini with sausage mixture; sprinkle with remaining 1 cup cheese. Place zucchini, filling side up, on hot grill rack (or grill pan); cover and cook 5 minutes or until zucchini is just tender and cheese is melted and begins to brown.
For 30 years, we have been producing high-quality natural and organic hot dogs, bacon, sausages, deli meats, cheese and frozen products. Our products are made without GMO ingredients and we source our meat from farms, where animals are treated with care and respect and are allowed to grow at their natural rate, all part of our mission – Changing The Meat We Eat®. Natural can mean many things, but to us natural means that the meat inside our products are:
From animals raised humanely without antibiotics, hormones or growth promotants
From animals fed a vegetarian or 100% grass diet
Free of added chemical nitrites, nitrates or phosphates
Free of artificial ingredients or preservatives
We truly believe that the way food is raised can change and transform lives…from the farmer who grows it to the person who eats it.
