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.
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.
We love the classic chocolate covered strawberry for Valentine’s Day (or really at any time), but this year, we wanted to change it up. Show the ones you love just how much you love them by taking some extra time to decorate your chocolate strawberries. Here are a few of our favorite items to use while decorating strawberries.
Food Club® White Chocolate Chips: Layer sweet on sweet with white chocolate and strawberries.
Food Club® Semi-Sweet Chocolate Chips: Compliment the sweetness of a perfectly ripe strawberry with smooth semi-sweet chocolate.
Food Club® Milk Chocolate Chips: Make the classic chocolate dipped strawberry with milk chocolate chips.
Sprinkles: add a little crunch with festive Valentine’s Day sprinkles
Food Coloring: Use a little food coloring to color white chocolate. This makes the perfect drizzle.
Graham crackers: Crush a few graham crackers to make a s’more-like strawberry.
Put the beans, garlic, lemon juice, olive oil, salt and pepper in a food processor. Pulse until you get the desired consistency. Slightly chunky or puree for smooth. Place in a bowl and garnish with more oil. Set aside.
Bake the flatbread according to package directions. Cut flatbreads into squares and dip into the white bean puree.
Use our new Apple Fritter bread that you can find in the bakery to make this delicious Apple Fritter French Toast! P.S.- this bread is also fantastic on its own and would make the perfect neighborhood gift.
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
8 slices Apple Fritter bread
Combine all wet ingredients (milk, eggs, vanilla) and nutmeg to use as your french toast dip. After mixed, heat a griddle or pan on medium-high heat and grease. Dredge each slice of apple fritter bread in the dip and fry on each side for 3-5 minutes until golden brown.
Top with your favorite french toast toppings and you’ve got an excellent breakfast. Enjoy!
Warm up with a steaming bowl of homemade New England Clam Chowder.
2 cans minced clams
1 cup onion, chopped
1 cup celery, diced
2 cups potatoes, diced
1 cup carrots, diced
3/4 cup Food Club® butter
3/4 cup Food Club® flour
1 cup Food Club® half-and-half cream
salt and pepper
In a large saucepan, over medium-high heat, butter, onion, celery and carrot. Cook until vegetables have softened (5-7 minutes). Add flour and sir continuously for 3 minutes until mixture has thickened. Slowly add half-and-half, mix continuously. Add salt and pepper.
Add potatoes and clams. Bring mixture to a simmer, but do not let boil.