Monthly Archives: April 2021

Red Button Vintage Creamery Ice Cream Sandwich

Summer is almost here which means it is time for some major ice cream consumption. Kick if off with this delicious ice cream cookie sandwich filled with creamy Red Button Vintage Creamery ice cream.

INGREDIENTS

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar (packed)
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 ¾ cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup semisweet chocolate chips
  • Red Button Vintage Creamery Vanilla Bean Ice Cream
  • Toppings, if desired (mini chocolate chips, sprinkles, etc)

DIRECTIONS

  1. Preheat the oven to 350 F.
  2. Microwave the butter until melted but not too hot.
  3. In a large bowl, mix butter with the sugars until combined.
  4. Add vanilla and egg until incorporated.
  5. Add the flour, baking soda, and salt. Mix until combined. Dough should be soft and a little sticky but not overly sticky.
  6. Fold in chocolate chips.
  7. Scoop out 1.5 tablespoons of dough and place 2 inches apart on baking sheet.
  8. Bake for 7-10 minutes, or until cookies are set. They will look a little under baked in the middle.
  9. Let cool completely.
  10. Place a scoop of ice on top of cookie. Place another cookie on top and sandwich together ice cream.
  11. Roll sides of ice cream in topping if desired.

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo is the perfect dinner that has the tastiest parmesan garlic cream sauce. Golden, pan-fried garlic chicken takes this dish to the next level!

INGREDIENTS

  • 2 chicken breasts
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • Flour
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 8 ounces fettuccine noodles
  • 4 ounces cream cheese, softened
  • 1 cup heavy whipping cream
  • 1/4 cup chicken broth
  • 2 tsp minced garlic
  • 1 cup freshly grated parmesan cheese

DIRECTIONS

  1. Boil a large, salted pot of water for the fettuccine. Cook according to package directions.
  2. Sprinkle chicken with garlic powder and salt & pepper on both sides. Coat them in flour.
  3. In a deep skillet over medium-high heat, add olive oil and 1 tablespoon of butter. When the pan is hot, cook the chicken for 5 minutes/side or until golden and cooked through. Take the pan off the heat, and remove the chicken to a plate and set it aside.
  4. Add in the remaining 2 tablespoons of butter, the cream cheese, cream, chicken broth, and garlic. Return the pan to the burner over medium heat. Once the butter has melted and the pan has heated up, use your spoon to help the cream cheese melt into the sauce.
  5. When the cream cheese is incorporated into the sauce, let it bubble for 5 minutes until the sauce has reduced a little. Slice the chicken into bite-size strips.
  6. Stir the parmesan into the sauce. Let it cook for a minute. The sauce should be thick by now, but if you want to reduce it further, let it cook for a little longer. Season with salt & pepper if needed.
  7. Drain the fettuccine and add it to the skillet and toss with the sauce. Dish it up with the chicken on top and grate on more parmesan cheese as desired.

Flavors from Around the Globe

Take a tour with us…a culinary tour, where you can taste the world without the trip. We bring the world to your kitchen table with carefully selected food, inspired by flavors from across the globe or across the road. Come with us this week as we travel to China, Tunisia, Mexico, Japan and Italy.

Join us from May 3-7 as we travel the globe with flavors from around the world. Check out all the Culinary Tours recipes:

Culinary Tours Bang Bang Shrimp

Take a tour with us…a culinary tour, where you can taste the world without the trip. We bring the world to your kitchen table with carefully selected food, inspired by flavors from across the globe or across the road. Come with us this week as we travel to China, Tunisia, Mexico, Japan and Italy.

Our first stop on our Culinary Tour takes us to China with Bang Bang Shrimp. Capture the fire of the dragon with this creamy Szechuan style blend of hot peppers, garlic and ginger. In main dishes, sides, or as a dipping sauce, Bang Bang is a sure fire hit!​​

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INGREDIENTS ​

  •  1 package frozen 40 Knots popcorn shrimp (about 18 ounces)  ​
  • 2 cups Culinary Tours Bang Bang Cooking Sauce ​
  • 4 lettuce leaves, for serving  ​
  • Chopped scallions, for garnish ​

DIRECTIONS ​

Cook the shrimp according to the package instructions. Toss the cooked shrimp in the Culinary Tours Bang Bang Cooking Sauce while it’s still hot. Put the lettuce leaves down on a plate and spoon the shrimp over the lettuce. Sprinkle with scallions and serve. 

Culinary Tours Mexican Breakfast Tacos

Today, our Culinary Tour takes us to Mexico with Mexican Breakfast Tacos. Bring sweet heat to whatever you eat with our spicy-sweet, roasted chipotle taco sauce. This perfected blend of tomatoes, yellow onions and chipotle peppers in adobo sauce has a touch of sweetness and a subtle, peppery kick that’ll get your spurs jangling!

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Ingredients

  • 8 Oz. fresh Mexican style chorizo sausage, casing removed ​
  • Four 6-inch flour tortillas ​
  • 6 Large eggs ​
  • 1 Cup white cheddar  ​
  • Culinary Tours Street Taco Roasted Chipotle Sauce, for serving  ​

Directions

Heat a large nonstick skillet over medium-high heat. Add chorizo and sauté until cooked through, breaking up with back of wooden spoon, about 5 minutes. Move the chorizo to one side of the pan. Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet on the opposite side of the chorizo and cook by slowly stirring the eggs over medium heat, stirring until the eggs are softly set, 1 to 2 minutes. Then incorporate eggs and chorizo together. Toast tortillas in a small skillet over medium-high heat. Divide the cheese between the tortillas and warm until the cheese is melted. Transfer tortillas to plates. (alternatively toast tortillas in the oven on a sheet-pan with cheese (350 for 5 minutes). Put ½ cup of the egg and chorizo mixture in each tortilla. Fold each tortilla in half and serve with Culinary Tours Street Taco Roasted Chipotle sauce.  

Culinary Tours Parmesan Spinach Gnocchi

Thank you for coming along with us this week as we explored flavors from around the globe. Our last stop on our Culinary Tour is Italy with Parmesan Spinach Gnocchi.  Whether Gnocchi alludes to “knuckles” or “knots” from ancient Italy, this extraordinary dumpling-style pasta has roots back to elegant banquets during the Renaissance. Every region in Italy, especially in the north, has its own gnocchi variation. Create your own Italian legend with our delicious Gnocchi Napoli!

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Ingredients ​

  • Culinary Tours Artisan Gnocchi ​
  • 2 Tbsp. Culinary Tours Unsalted Irish Butter​
  • Minced clove of garlic​
  • 2 tbsp. flour ​
  • 1 cup milk​
  • Chopped spinach (3 cups) ​
  • Shredded parmesan cheese ​

Directions

Cook gnocchi according to package directions, drain and set aside. Heat skillet over medium and add butter to melt. Add garlic. Cook a few seconds then add flour and whisk together. Cook 1 minute. Slowly add milk whisking constantly to combine. Stir in spinach and cook until spinach wilts and sauce thickens. Remove from heat and add salt and pepper to taste. Stir in cooked gnocchi and sprinkle with parmesan cheese. Serve.  

Culinary Tours Grilled Harissa Chicken Glaze

Our next stop on our Culinary Tour takes us to the Middle East with Grilled Harissa Chicken Glaze. Fire up your taste buds with savory, smoky, North African heat! Enjoy a hot pepper kick with tangy vinegar sweetness, perfect for soups, stews or main dishes.

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Ingredients

  • 4 boneless skinless chicken breast halves​
  • 2 tablespoons Culinary Tours Harissa Sauce, plus more for serving​
  • ¼ cup honey​
  • 1 teaspoon white vinegar​
  • 1 garlic clove minced​
  • Culinary Tours Tunisian Olive Oil​
  • ¼ cup Cilantro, optional ​

Directions

In a small saucepan add Culinary Tours Harissa Sauce, honey, vinegar and garlic. Bring to a boil over medium high heat. Whisk until sauce thickens enough to coat the back of a spoon. Heat grill over medium high heat. Brush chicken with Tunisian Olive Oil. Season with salt and pepper. Grill chicken 5 minutes on the first side. Flip chicken and cook another 4 minutes or until cooked through, and brush cooked side with glaze. Flip and cook a few seconds on the glaze side. Brush chicken with remaining glaze and serve topped with optional cilantro.​

Culinary Tours Miso Soup

If you’ve ever wanted to visit Japan, today is your chance. Our Culinary Tour takes us to Japan with Miso soup. Miso, synonymous with Japanese food, brings a savory taste known as Umami to foods and is often used with soups, sauces, and marinades. But, making miso takes time. Use Culinary Tours miso broth and enjoy magnificent miso flavor – simply and easily – in your next culinary masterpiece.

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Ingredients​

  • 1 Carton (32 oz.) Miso Broth​
  • 1 Cup baby spinach leaves​
  • ½ cup carrot, shredded​
  • 6 oz. extra-firm tofu, cut into ½ inches cubes​

Directions​

In a medium saucepan, bring broth to boil over high heat. Reduce heat to medium-low, add carrots. Cook 2 to 3 minutes. Add spinach and tofu; continue cooking just until spinach is wilted and tofu is heated through, about 1 to 2 minutes. Serve immediately.​

Makes 4 servings

Grilled Salsa-Marinated Flank Steak

Grilling season is here! Fire up the grill and enjoy this tender salsa marinated steak. All you need is a few staple ingredients and you’ll have a tasty dinner perfect for any summer evening.

Prep: 15 minutes plus marinating and standing

Grill: 17 minutes

Serves: 4

INGREDIENTS

  • 1          flank steak (about 1 1/2 pounds)
  • 1/2       cup medium salsa
  •             Nonstick cooking spray
  • 1/2       teaspoon kosher salt
  • 1/4       teaspoon ground black pepper
  • 4          (1/4-inch-thick) slices yellow onion
  • 2          poblano peppers, stemmed, quartered lengthwise and seeded
  • 2          tablespoons unsalted butter, melted

DIRECTIONS

1. Place steak and salsa in large zip-top plastic bag; seal bag, pressing out excess air. Massage steak in bag to coat; refrigerate at least 2 or up to 4 hours.

2. Prepare outdoor grill for direct grilling over medium-high heat. Remove steak from marinade; discard marinade. Spray both sides of steak with cooking spray; sprinkle with salt and black pepper. Place steak on hot grill rack; cover and cook 10 minutes or until internal temperature of steak reaches 135¬∞ for medium-rare, turning once. Transfer steak to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)

3. Brush both sides of onions and poblano peppers with butter; place on hot grill rack, cover and cook 7 minutes or until grill marks appear, turning once. Remove vegetables from grill; cut poblano peppers into 1 1/2-inch pieces.

4. Slice steak across the grain; serve topped with onions and peppers.

Approximate nutrition values per serving: 312 Calories, 17g Fat, 8g Saturated Fat, 112mg Cholesterol, 466mg Sodium, 4g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 34g Protein

Grilled Salsa-Marinated Flank Steak

Grilling season is here! Fire up the grill and enjoy this tender salsa marinated steak. All you need is a few staple ingredients and you’ll have a tasty dinner perfect for any summer evening.

Watch the video recipe here and check out the deals in our weekly ad here!

Get everything you need to make this recipe from the comfort of home. Shop online now >>

Prep: 15 minutes plus marinating and standing

Grill: 17 minutes

Serves: 4

INGREDIENTS

  • 1          flank steak (about 1 1/2 pounds)
  • 1/2       cup medium salsa
  •             Nonstick cooking spray
  • 1/2       teaspoon kosher salt
  • 1/4       teaspoon ground black pepper
  • 4          (1/4-inch-thick) slices yellow onion
  • 2          poblano peppers, stemmed, quartered lengthwise and seeded
  • 2          tablespoons unsalted butter, melted

DIRECTIONS

1. Place steak and salsa in large zip-top plastic bag; seal bag, pressing out excess air. Massage steak in bag to coat; refrigerate at least 2 or up to 4 hours.

2. Prepare outdoor grill for direct grilling over medium-high heat. Remove steak from marinade; discard marinade. Spray both sides of steak with cooking spray; sprinkle with salt and black pepper. Place steak on hot grill rack; cover and cook 10 minutes or until internal temperature of steak reaches 135¬∞ for medium-rare, turning once. Transfer steak to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)

3. Brush both sides of onions and poblano peppers with butter; place on hot grill rack, cover and cook 7 minutes or until grill marks appear, turning once. Remove vegetables from grill; cut poblano peppers into 1 1/2-inch pieces.

4. Slice steak across the grain; serve topped with onions and peppers.

Approximate nutrition values per serving: 312 Calories, 17g Fat, 8g Saturated Fat, 112mg Cholesterol, 466mg Sodium, 4g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 34g Protein