Gatherings Summer 2019

GATHERINGS Summer 2019

PART Y

Page 42

Pancakes Page 8 Taco Time! Page 24 No Churn Ice Cream Page 32

CONTENTS

Ahh, summer.

8 Pancakes

Blueberry Pancakes

Hot Chocolate Pancakes

Japanese Hot Cakes

Red Velvet Pancakes

Possibly the best food season of all.

A time of parties and cookouts, the freshest local flavors, and cold tasty treats!

Speaking of tasty treats — start your day off right with one of our over-the-top Pancakes. Absolutely perfect for summer Saturday mornings, but we won't judge if you enjoy breakfast for dinner (or dessert)!

Cinnamon Roll Pancakes

17

If you're looking for something with a bit more nutrition, try

Healthy for You: Summertime Fruit Salad

our Healthy for You: Summertime Fruit Salad. It's exploding with flavor from fresh basil, honey, and balsamic vinegar.

Spice up your Tuesdays with a new recipe from our Taco Time! section. We've included some great flavors you

Cinnamon Roll Pancakes

24

might not have tried yet!

Taco Time!

Nothing says summer quite like homemade ice cream, but it can be a bit of a pain to babysit the ice cream maker. We've included four recipes for No Churn Ice Cream, and all the

Shrimp Tacos with Mango Salsa

32

Chicken Tinga Tacos

Korean Beef Tacos

Skillet-Charred Fish Tacos

No Churn Ice Cream

hardware you need is a simple bread loaf pan.

We've found the secret to hosting a cookout with impressive eats on the cheap. If you don't want to splurge for the steak, but you're tired of burgers and hot dogs, try the recipes in our Grill Party section. Your guests will love all this flamebroiled goodness.

Vanilla Ice Cream

42

Oreo Ice Cream

Caramel Brownie Ice Cream

Pralines & Cream Ice Cream

COVER RECIPE

COVER RECIPE

Grill Party

Last but certainly not least, your kids will love creating their own Watermelon Pizza. So many bright colors and fun textures are included in this recipe, and the best part is — you can mix and match the fruits with all your child's favorites.

Ultimate Pork Chops COVER RECIPE

Bourbon Chicken

Steak & Asparagus Jalapeño Goat Kabobs Cheese Stuffed Mini Peppers

This year we're celebrating 40 years serving Kansas City, and we want to thank you and your family for choosing Price Chopper. We invite you to join in on all the festivities throughout this year – be on the lookout for exciting deals and promotions.

Mexican Street Corn

53

Kids Club: Watermelon Pizza

Rainbow Pasta

New, delicious spoonable smoothies packed with real fruits and veggies

Š 2019 Kraft Foods

Kids yogurt from Chobani. Twice the protein*, nothing artificial with probiotics.

*Than the leading kids’ yogurts. Chobani Gimmies® Crunch: 2g protein per oz; leading kids’ yogurt with mix-ins: avg. 1g protein per oz.

Chobani Gimmies® Tubes: 3g protein per 1.5oz; leading kids’ yogurt tubes: avg. 1.5g protein per 1.5oz. Chobani Gimmies® Milkshakes: 1.5g protein per fl. oz; leading kids’ drinkable yogurt: 0.75g protein per fl. oz. ©2019 Chobani, LLC

Celebrate Summer From simple summer meals to desserts for your sweet tooth, better brands make better summer moments.

Find more quick, simple treats at ReadySetEat.com.

PAM ® No-Stick Cooking Spray 5–6 oz.

Hebrew National ® Beef Franks 10.3 oz.

Gulden’s ® Spicy Brown Mustard 12 oz.

Hunt’s ® Ketchup 20 oz.

Van Camp’s ® Pork and Beans 15 oz.

97

calories

Berry Banana Split ½ banana, peeled and cut in half lengthwise 1 ⁄3 cup sliced fresh strawberries Reddi-wip® Original Dairy Whipped Topping 1 ⁄8 teaspoon unsweetened cocoa powder

Snack Pack® Pudding 4-pack

1. Place banana pieces in bottom of serving dish; place half of sliced strawberries around banana.

2. Top fruit with two servings (¼ cup) Reddi-wip® and remaining strawberries.

3. Garnish by dusting cocoa powder through a fine sieve onto banana split. Serve immediately.

Reddi-wip ® 6.5 oz. ©2019 Conagra Brands, Inc. All Rights Reserved.

ENJOY A WHOLE DAY OF BALANCED SNACKING

2G SUGAR.

PRETTY SWEET, HUH?

3g

CARBS PER 5.3oz

80%

LESS SUGAR

THAN AVERAGE GREEK YOGURT*

*Two Good: 2g sugar per 5.3oz.

Average Greek yogurt: 11g sugar per 5.3oz. ©2019 Danone US, LLC

PANCAKES There's no better breakfast than soft, fluffy pancakes on a Saturday morning.

We've included recipes for flavored pancakes that are sure to please kids and grown-ups alike! Try these out for a special sweet breakfast.

BLUEBERRY PANCAKES INGREDIENTS • • • • • • • • • • •

3/4 cup milk 2 tbsp white vinegar 1 cup all-purpose flour 2 tbsp sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 egg 2 tbsp melted butter Butter for the pan 1 cup fresh blueberries

DIRECTIONS 1.

2.

3.

4.

5.

6.

Mix the milk and vinegar and let sit for a minute or two.

Whisk flour, sugar, baking powder, baking soda, and salt together.

Mix the egg, milk mixture, and melted butter into the dry ingredients.

Heat a griddle or skillet over medium heat. Melt about a tablespoon of butter in the pan (essential for creating a golden brown crust).

Pour about 1/ 3 cup batter into the hot skillet and spread it flat (it will be thick). Arrange a few blueberries on top. Cook until you see small bubbles on top and the edges starting to firm up.

Flip and cook for another 1-2 minutes until the pancake is cooked through.

Serve with butter and maple syrup.

SUMMER 2019 | pancakes | 9

10 | pancakes | SUMMER 2019

HOT CHOCOLATE PANCAKES INGREDIENTS

DIRECTIONS

• •

3/4 cup semisweet chocolate chips 1/2 cup heavy cream

1.

• • • • • • • • • • •

1 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1/ 3 cup granulated sugar 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/ 8 tsp ground cinnamon 1 large egg 11/4 cups buttermilk or whole milk 2 tbsp unsalted butter, melted Mini marshmallows, for garnish

Fudge Topping Pancakes

Fudge Topping

In a small microwave-safe bowl, microwave the chocolate chips and cream until melted, stirring every thirty seconds to prevent burning. Stir until smooth. Set aside.

Pancakes 2.

3.

4.

5.

6.

In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon.

In a medium bowl whisk together the egg, buttermilk, and melted butter. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not over mix – it’s okay to have lumps. Let the batter rest, covered, for at least 5 minutes (up to 30 minutes).

Heat a griddle or skillet over medium heat. Melt about a tablespoon of butter in the pan.

Pour about 1/ 3 cup batter into the hot skillet. Cook until you see small bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancake is cooked through.

Keep cooked pancakes warm in the oven while you finish the batter and prepare to serve.

Stack pancakes on plates and top with the fudge sauce and mini marshmallows.

SUMMER 2019 | pancakes | 11

JAPANESE HOT CAKES INGREDIENTS • • • • • • • •

2 large eggs ¾ cup buttermilk ¼ cup sugar ½ tsp pure vanilla extract ¼ tsp salt 1½ cups all-purpose flour 1 tsp baking powder ¼ tsp baking soda

The Fluffiest Pancake of All

In this recipe, the combination of incorporating air into the batter by using a blender and the use of a circular mold when cooking creates a super tall pancake – that's what makes Japanese Hot Cakes special! Be sure to cook on low heat so you don't burn the top and bottom while cooking the thick pancake through.

DIRECTIONS 1.

2.

3.

4.

Use a blender to mix the eggs, buttermilk, sugar, vanilla extract and salt on low until combined.

Add the rest of the ingredients and blend until just combined.

Heat a skillet over low heat and coat it with non-stick spray. Coat the inside of a large metal or silicone cookie cutter, put it in the skillet, and fill it up halfway with batter.

Cook the pancake until bubbles appear all over it, gently flip it, and cook until the bottom is golden brown.

12 | pancakes | SUMMER 2019

RED VELVET PANCAKES INGREDIENTS

DIRECTIONS

• • • • • • • • • • • • •

1.

Pancakes

2 cups all-purpose flour 3 tbsp cocoa powder 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 cups milk 2 tbsp white vinegar 1/2 cup granulated sugar 2 large eggs 11/2 tbsp red food coloring 2 tsp vanilla extract 1/ 3 cup salted butter, melted Fresh raspberries and mint leaves, for garnish, optional

Cream Cheese Glaze • • • • •

6 ounces cream cheese, softened 6 tbsp butter, softened 2 cups powdered sugar 1/2 cup milk, plus more if desired 1/2 tsp vanilla extract

Pancakes 2.

3.

4.

5.

In a large mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside.

Measure out milk into a liquid measuring cup and whisk in vinegar. Allow mixture to rest for 2 minutes. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla, and melted butter. Whisk mixture until well combined. While whisking, slowly add in dry ingredients and mix until just combined.

Heat a griddle or skillet over medium heat. Melt about a tablespoon of butter in the pan.

Pour about 1/ 3 cup batter into the hot skillet. Cook until you see small bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancake is cooked through.

Serve warm with cream cheese glaze and garnish with fresh raspberries and mint leaves if desired.

Cream Cheese Glaze 6.

7.

In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combined and fluffy, about 2 minutes.

Add in remaining ingredients and mix about 1 minute until well combined, adding additional milk to thin if desired. Store in an airtight container in refrigerator.

SUMMER 2019 | pancakes | 13

CINNAMON ROLL PANCAKES INGREDIENTS

DIRECTIONS

• • •

1/2 cup light brown sugar 4 tbsp unsalted butter, melted 1/2 tbsp ground cinnamon

1.

• • • •

4 tbsp unsalted butter, melted 2 ounces cream cheese, softened 1 tsp vanilla extract 3/4 cup powdered sugar

• • • • • •

1 cup all-purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup milk 1 large egg 1 tbsp vegetable oil

Cinnamon Filling

Cream Cheese Glaze

Pancakes

Cinnamon Filling

Combine brown sugar, melted butter, and cinnamon in a medium-size bowl. Spoon the filling into one corner of a zip top bag and set aside.

Cream Cheese Glaze 2.

Whisk together the melted butter, cream cheese, vanilla, and powdered sugar.

3.

4.

In a large bowl whisk together the flour, baking powder, and salt.

In a medium bowl whisk together the milk, egg, and oil. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not over mix – it’s okay to have lumps.

Heat a griddle or skillet over medium heat. Melt about a tablespoon of butter in the pan.

Add about ½ cup of the batter to the skillet. Cook until you see small bubbles on top and the edges starting to firm up, then create a swirl pattern with the cinnamon filling (don't swirl it close to the edge or it will be a mess).

Flip and cook for another 1-2 minutes until the pancake is cooked through.

Warm the glaze if needed and drizzle over pancakes.

Pancakes 5.

6.

7.

8.

FOR BUTTER LOVERS,

FROM PLANTS. BLUEBERRY OAT MUFFINS WITH CINNAMON OAT CRUMBLE

MUFFINS:

DIRECTIONS

Preheat oven to 425º. Grease a 12-cup muffin pan.

Combine 1 cup oats and oat milk; let stand 20 minutes until liquid is partially absorbed.

Meanwhile, combine 1½ cups flour, 2 teaspoons cinnamon, baking powder, salt and baking soda in medium bowl.

In another bowl combine eggs, 2∕3 cup brown sugar and ½ cup melted Country Crock ® Plant Butter with Olive Oil Sticks.

Stir oat mixture and egg mixture into flour mixture until just combined. Stir in blueberries.

Divide batter evenly between prepared muffin cups.

CRUMBLE: Combine ½ cup brown sugar, 1∕3 cup oats, 1∕3 cup flour and ½ teaspoon cinnamon. Stir in 4 tablespoons melted Country Crock® Plant Butter with Olive Oil Sticks. Using hands, press mixture together to form crumbs.

Sprinkle over muffins before baking.

Bake 5 minutes. Keeping muffins in oven, reduce oven temperature to 350º and continue baking for an additional 20 minutes or until muffins are baked through.

PREP TIME: 20 MINUTES

MUFFINS: 1 CUP WHOLE ROLLED OATS (NOT INSTANT) 1 CUP OAT MILK

COOK TIME: 25 MINUTES

INGREDIENTS 2 LARGE EGGS 2∕3 CUP PACKED LIGHT BROWN SUGAR

1½ CUPS ALL PURPOSE FLOUR ½ CUP COUNTRY CROCK® PLANT BUTTER WITH OLIVE 2 TSP. CINNAMON OIL STICKS, MELTED 1¼ TSP. BAKING POWDER 1½ CUPS BLUEBERRIES ©2019 Upfield AWG19020

RECIPE SERVES: 4 SERVINGS

Cool in pan 5 minutes. Run a sharp knife around muffin edges and transfer to wire rack to cool.

MANUFACTURER’S COUPON

CRUMBLE: ½ CUP PACKED LIGHT BROWN SUGAR 1∕3 CUP WHOLE ROLLED OATS 1∕3 CUP ALL PURPOSE FLOUR ½ TSP. CINNAMON 4 TBSP. COUNTRY CROCK® PLANT BUTTER WITH OLIVE OIL STICKS, MELTED

EXPIRES 9/30/2019

SAVE $1.00 Consumer: LIMIT ONE (1) COUPON PER PURCHASE on product/quantity specified and MAXIMUM OF TWO (2) IDENTICAL COUPONS allowed in same shopping trip. Void if reproduced, transferred, used to purchase products for resale or where prohibited/regulated by law. Coupon value may not exceed value of item purchased. NO CASH BACK. Consumer pays sales tax. Redeemable at participating retail stores. Valid only in the U.S. NOT VALID IN PUERTO RICO. Retailer: Upfield. 1370, NCH Marketing Services, P.O. Box 880001, El Paso, TX 88588-0001, will reimburse the face value of this coupon, plus 8¢, if submitted in compliance with our redemption policy, available upon request. Cash value 1/100th of 1¢. Any use of this coupon not specified herein constitutes fraud. ©2019 Upfield AWG19020

DO NOT DOUBLE

on any ONE (1) Country Crock® Plant Butter product.

SUMMER 2019 | healthy for you: summertime fruit salad | 17

Summertime Fruit Salad INGREDIENTS

DIRECTIONS

• • • • • •

2.

•

1 pound strawberries, hulled and thinly sliced 3 medium peaches, thinly sliced 1 cup blueberries 1 heaping tbsp fresh basil, chopped 2 tbsp lemon juice 1 tbsp maple syrup or honey 2 tsp balsamic vinegar

1.

In a medium serving bowl, combine the strawberries, peaches, blueberries and basil. Drizzle the lemon juice, maple syrup, and balsamic vinegar on top. Gently toss to combine.

Serve immediately, or chill for later. This salad is best enjoyed fresh, but will keep well for about 2 days in the refrigerator.

THE BEST WAY TO BEAT THE HEAT? EAT. For more delicious chicken recipes for summer, check out SandersonFarms.com/recipes.

C H IC KE N

A V O CA D O

SA L

AD - 2 San de rs on F a rm s Bonele Ch icken B h orizontally reast Fillets, sliced inss Skin less to create 4 h fillets alf - 1 teaspoon salt, divided - 1/2 cup p lain Greek yogurt - 1 tablespoo n ch opped m int - 1 1/2 cup s ca n n e d pin drained ; rese rve 4 tabeleapple tidbits in juice, spoons of ju - 1/4 teasp ice oon black p e p p er - 2 medium avocados, p eeled, pit ted , and diced

Slide into

SUMMER GRILLING. Saved at

SFM_GEN_M9_2167_PriceChop_Summer_O.indd DEPARTMENT:

Art Director

Copywriter

Acct. Manager

Studio Artist

5-28-2019 3:12 PM Proofreader

APPROVAL:

Addl. Notes: Summer

Printed At None

Traffic

Production

Client Media Type Live Trim Bleed Job Title Pubs Ad Code

Sanderson Farms Magazine 8” x 5” 8.5” x 5.5” 8.75” x 5.75” Q1 Misc. Studio Jobs Price Chopper None

For irresistible recipe ideas and more, visit kingshawaiian.com/summergrilling ©2019 King’s Hawaiian Bakery West, Inc.

share a s’mores saturday! #SmoresSaturday

© The Hershey Company

© Mondelēz International group

© 2019 Kraft Foods

GO BACK TO

SCHOOL

WITH AMAZING

SAVINGS

Don’t sweat the small stuff this school year!

Stock up on deodorant to keep feeling fresh.

Is your dorm feeling a little stuffy?

Spritz some Febreze® and breathe happy!

Make sure your skin is as smooth as your semester by stocking up on razors! ©2019 Procter & Gamble

Summertime Essentials PREMIUM INGREDIENTS & MADE-FROM-SCRATCH RECIPES NO HIGH FRUCTOSE CORN SYRUP NO ARTIFICIAL COLORS OR FLAVORS

N AMERICA S CLASSIC

@RESERS

RESERS.COM

Taco Time!

All you need for a perfect summer evening: these taco recipes, a patio or porch, and a cold beverage.

We think you'll love these bright and refreshing recipes. We've switched it up from traditional tacos and included some unique flavors like mango salsa, chipotle peppers in adobo, kimchi, and Sriracha mayonnaise — yum!

SHRIMP TACOS WITH MANGO SALSA INGREDIENTS

DIRECTIONS

• •

1.

Shrimp •

2 tsp olive oil 1 pound shrimp peeled, deveined, tails removed Chili powder and salt, to taste

• • • •

1 cup mango, finely diced ½ cup red bell pepper, finely diced Juice of 1 lime ½ cup cilantro leaves, finely chopped

• • • • • •

1 cup sour cream ½ cup cilantro leaves, roughly chopped 2 tsp lime juice 11/2 tsp honey ¼ cup prepared green salsa Kosher salt and freshly ground black pepper

Mango Salsa

Creamy Cilantro Lime Sauce

Tacos • •

1 cup finely shredded purple cabbage 8 corn or flour tortillas

Shrimp

Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.

Mango Salsa 2.

Combine all the ingredients in a bowl, and add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes (up to 4 hours).

Creamy Cilantro Lime Sauce 3.

Place all ingredients in a food processor and process until sauce is smooth and creamy. Add salt and pepper to taste.

Tacos 4.

Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately.

HOW TO CUT A MANGO 1.

2.

3.

4.

Using a Y-shaped peeler, work your way around the mango, removing the skin.

Place the mango on a cutting board and hold the mango vertically.

Slice the sides off the mango, avoiding the pit.

Trim the remaining flesh off the pit.

SUMMER 2019 | taco time! | 25

CHICKEN TINGA TACOS INGREDIENTS • • • • • • • • • • • • • • • •

1 tbsp olive oil 1 cup sweet onion, roughly chopped 2 cloves garlic, minced 1–2 canned chipotle peppers in adobo sauce, chopped 1 tsp dried oregano ½ tsp ground cumin 3/4 cup canned crushed fire-roasted tomatoes 1/4 cup chicken stock ½ tsp kosher salt 3 cups shredded rotisserie chicken 10 (6-inch) corn tortillas 2 ripe avocados, sliced 1/4 cup chopped fresh cilantro 1/2 cup diced red onion Crumbled cotija or feta 1 lime, cut into wedges

DIRECTIONS 1.

2.

3.

4.

Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt.

Bring to a simmer, and cook for 7 minutes.

Place the tomato mixture in a blender, and blend until smooth.

Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes to warm. Taste and add more salt if necessary.

To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.

26 | taco time! | SUMMER 2019

KOREAN BEEF TACOS INGREDIENTS

DIRECTIONS

• • • • • • • •

2 tbsp brown sugar 2 tbsp reduced sodium soy sauce 1 tsp sesame oil 1/4 tsp crushed red-pepper flakes Pinch of ground ginger 2 tsp vegetable oil 2 cloves garlic, minced 8 ounces ground beef

1.

2.

• • •

2 tsp sesame oil 1 cup chopped kimchi 1 tsp sugar

• • •

1/4 cup mayonnaise 1 tbsp Sriracha 2 tsp freshly squeezed lime juice

• • • •

12 mini flour tortillas 1/4 cup diced red onion 2 tbsp chopped fresh cilantro leaves 1/4 tsp sesame seeds

Korean Beef

Caramelized Kimchi

Sriracha Mayonnaise

Tacos

Korean Beef

3.

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.

Heat vegetable oil in a large skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, crumbling the beef as it cooks; drain excess fat.

Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.

Caramelized Kimchi 4.

Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.

Sriracha Mayonnaise 5.

In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside.

6.

Serve ground beef mixture in tortillas, topped with kimchi, red onion, cilantro and sesame seeds, drizzled with Sriracha mayonnaise.

Tacos

WHAT IS KIMCHI?

The term "kimchi" refers to a variety of fermented vegetables. Most commonly, store-bought kimchi (find it in the refrigerated Produce section at your local Price Chopper) is made from cabbage.

SUMMER 2019 | taco time! | 27

SKILLET-CHARRED FISH TACOS INGREDIENTS

DIRECTIONS

• • •

1/4 cup mayonnaise 1 tbsp Sriracha 2 tsp freshly squeezed lime juice

1.

In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside.

2.

• • • • • •

3 tbsp chili powder 1½ tbsp minced garlic (about 2 cloves) 1½ tsp kosher salt ½ tsp freshly ground black pepper 3 tbsp canola oil 1½ pounds tilapia fillets

In a bowl, combine the chili powder, garlic, salt, pepper, and 11/2 tablespoons of the oil. Rub the spice mixture all over the fish. Heat a cast iron skillet over medium-high heat. Add the remaining 11/2 tablespoons oil and when the oil just starts to smoke, add the fish in one layer and cook until slightly charred, about 3 minutes per side. Remove from the heat, cool, and flake the fish.

• • • • • •

12 corn tortillas 1 cup finely shredded red cabbage 2 roma tomatoes, diced ½ cup sliced scallions 1 large avocado, sliced Cilantro sprigs and lime wedges, for serving

Sriracha Mayonnaise

Fish

Tacos

Sriracha Mayonnaise Fish

Tacos 3.

4.

Warm the tortillas, 2 by 2, in a dry skillet set over medium heat, flipping after a few seconds.

Stack the hot tortillas to keep them warm.

Spread 1 tablespoon of the spicy mayo on each tortilla, then top with some fish. Top each taco with cabbage, tomato, and scallions. Then top each taco with avocado. Garnish with cilantro and serve with lime wedges.

EASY TO

STAND

EASY TO

FILL

EASY TO

now with an

EXPANDABLE BOTTOM © 2019 Reynolds Consumer Products LLC.

CHILL

100% BUTTERY TASTE

ZERO CALORIES PER SPRAY

*0 calories when limited to 5 sprays, 1 spray = 1 serving

BUTTERY GRILLED CORN RECIPE SERVES: 4 SERVINGS

PREP TIME: 5 MINUTES

COOK TIME: 8 MINUTES

INGREDIENTS: 4 ears corn-on-the-cob, husked 20 sprays I Can’t Believe It’s Not Butter!® Original Butter Spray

DIRECTIONS: Evenly spray corn with 10 sprays I Can’t Believe It’s Not Butter!® Spray Original. Grill, turning frequently, 8 minutes or until corn is tender. Spray with remaining 10 sprays. Top with pepper or your favorite cheese to taste.

MANUFACTURER’S COUPON

EXPIRES 9/30/2019

SAVE $1.00 ©2019 Upfield AWG19020

Consumer: LIMIT ONE (1) COUPON PER PURCHASE on product/quantity specified and MAXIMUM OF TWO (2) IDENTICAL COUPONS allowed in same shopping trip. Void if reproduced, transferred, used to purchase products for resale or where prohibited/regulated by law. Coupon value may not exceed value of item purchased. NO CASH BACK. Consumer pays sales tax. Redeemable at participating retail stores. Valid only in the U.S. NOT VALID IN PUERTO RICO. Retailer: Upfield. 1370, NCH Marketing Services, P.O. Box 880001, El Paso, TX 88588-0001, will reimburse the face value of this coupon, plus 8¢, if submitted in compliance with our redemption policy, available upon request. Cash value 1/100th of 1¢. Any use of this coupon not specified herein constitutes fraud. ©2019 Upfield AWG19020

DO NOT DOUBLE

on any ONE (1) I Can’t Believe It’s Not Butter!® product.

NO CHURN

ICE CREAM

Skip the ice and rock salt this year and try these easy recipes for no churn ice cream! We've included variations from simple to more challenging, but you can create your own masterpiece — just use the vanilla ice cream base and add your favorite toppings and mix-ins.

VANILLA ICE CREAM INGREDIENTS • • • •

1 (14-ounce) can sweetened condensed milk 2 cups heavy cream 2 tsp pure vanilla extract 1/4 tsp sea salt

DIRECTIONS 1.

2.

3.

Add all of the ingredients to a blender. Blend until well combined.

Pour into a loaf pan. Cover with plastic wrap and freeze for at least 6-8 hours or overnight.

When ready to serve, allow ice cream to thaw for 2 to 5 minutes. Scoop ice cream into bowls and serve.

SUMMER 2019 | no churn ice cream | 33

OREO ICE CREAM INGREDIENTS • • • • •

1 cup sweetened condensed milk 2 cups heavy cream 1 tsp vanilla extract 1/4 tsp sea salt Approximately 20 Oreo cookies, roughly chopped

DIRECTIONS 1.

2.

3.

4.

Add milk, cream, vanilla, and salt to a blender. Blend until well combined.

Add chopped Oreos and mix well.

Pour into a loaf pan. Cover with plastic wrap and freeze for at least 6-8 hours or overnight.

When ready to serve, allow ice cream to thaw for 2 to 5 minutes. Scoop ice cream into bowls and serve.

34 | no churn ice cream | SUMMER 2019

CARAMEL BROWNIE ICE CREAM INGREDIENTS

DIRECTIONS

• • • • • • • • •

1/4 cup of butter, melted 1/ 3 cup of sugar 1/2 tsp vanilla 1 egg 1/ 3 cup cocoa powder 1/ 3 cup all-purpose flour 1/4 tsp baking powder 1/4 tsp salt 1/4 cup semisweet chocolate chips

1.

2.

• • •

1/2 cup granulated sugar 3 tbsp butter 1/4 cup heavy cream

•

1 (14-ounce) can sweetened condensed milk 2 tsp vanilla extract 2 cups cold heavy cream

Brownies

Caramel Sauce

Ice Cream Base • •

Brownies

3.

Preheat oven to 350°. Spray a standard-sized muffin tin with cooking spray.

In a medium bowl mix the butter, sugar, vanilla, and egg together until smooth. In a small bowl whisk together the cocoa powder, flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chocolate chips.

Fill the muffin cups about halfway with the batter (you’ll have enough batter to fill 4-6 of the cups). Bake the brownies for about 20 minutes or until a toothpick comes out clean. Allow them to cool on a wire rack. Once cooled, chop them up into bite-sized pieces.

Caramel Sauce 4.

5.

Melt the sugar in a small pot over medium-high heat, stirring constantly. Once the sugar has melted let it come to a boil and stop stirring. Once the sugar turns to an amber color (it won’t take long) add the butter and whisk it all together until the butter is melted.

Once the butter is melted, remove the pot from the heat and slowly pour in the heavy cream.

Whisk continuously (be careful – the cream will bubble up) until the cream is incorporated and the sauce is smooth. Let it cool for a few minutes and then transfer it to a glass container.

Ice Cream Base 6.

7.

8.

In a large bowl stir together the sweetened condensed milk and vanilla.

In a separate bowl (or stand mixer) whip the heavy cream until you get soft peaks. Gently fold the whipped cream into the condensed milk and vanilla mixture until combined. Gently fold in the chopped brownies. Pour the ice cream mixture into two loaf pans. Using a spoon swirl the caramel sauce in the ice cream. Cover with plastic wrap and freeze for at least 6-8 hours or overnight.

When ready to serve, allow ice cream to thaw for 2 to 5 minutes. Scoop ice cream into bowls and serve.

SUMMER 2019 | no churn ice cream | 35

PRALINES & CREAM ICE CREAM INGREDIENTS

DIRECTIONS

• • • • •

1/2 cup brown sugar 1/4 cup sugar 1/4 cup heavy cream 2 tbsp butter 1 cup chopped pecans

1.

• • • • •

3/4 cups milk 2 cups heavy cream 3/4 cups sugar 2 tsp vanilla extract 1/4 cup caramel ice cream topping; plus more for serving

Creamy Candied Pecans

Ice Cream

Creamy Candied Pecans

To make the pralines combine the brown sugar, sugar, cream, and butter in a heavy bottomed skillet over medium heat. Bring to a boil and let boil for about 3 to 4 minutes to lightly caramelize. Use a sturdy wooden spoon to stir in the pecans and remove from heat. Keep stirring until the candy cools and the pecans are coated. Spoon onto a parchment lined baking sheet to cool completely.

Ice Cream 2.

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Add milk, cream, sugar, and vanilla to a blender. Blend until well combined.

Add cooled pralines and mix well.

Pour into a loaf pan. Using a spoon swirl the caramel sauce in the ice cream.

Cover with plastic wrap and freeze for at least 6-8 hours or overnight.

When ready to serve, allow ice cream to thaw for 2 to 5 minutes. Scoop ice cream into bowls and serve.

Seasoned with the bold and robust flavor of McCormick® Grill Mates® McCormick Grill Mates and associated marks and logos are trademarks of McCormick & Company, Incorporated, licensed to Bar-S Foods Co. ©2018.

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EXPIRES 9/30/19 McCormick Grill Mates and associated marks and logos are trademarks of McCormick & Company, Incorporated, licensed to Bar-S Foods Co. ©2019.

CONSUMER: Limit one coupon per purchase. DO NOT DOUBLE. Redeem only by purchasing the product brand indicated. May not be reproduced. Void if transferred to any person, firm, or group prior to store redemption. You pay any sales tax. Any other use constitutes fraud. RETAILER: Bar-S Foods Co. will reimburse you the face value of the coupon plus 8¢ handling if submitted in compliance with our Coupon Redemption Policy (available at www.bar-sfoods.com). Coupons not properly redeemed will be voided. Void where prohibited. Send to: Bar-S Foods Co. 438, NCH Marketing Services, P.O. Box 880001, El Paso, TX 88588-0001.

Carefully curated flavors crafted to delight with

Want more info? Call 1-800-MY DAIRY or visit www.turkeyhill.com/new/triopolitan

©2018 TURKEY HILL DAIRY 02240DE18IP

every bite!

Fire up&the Grill take a dip

These classic summer flavors are a match made in heaven.

It’s easy to throw the ultimate summer BBQ with smoky Kingsford® Charcoal and bold, ready-to-eat Hidden Valley® Dips.

Open up to

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Find these recipes and more at CampbellsKitchen.com

© 2019 Campbell Soup Company

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Summertime grill gatherings are a great time to join together and enjoy all the delicious flavors of the season. We've included recipes here that are super economical for serving a large crowd — without sacrificing flavor! We hope you enjoy a summer filled with friends, family, and tasty feasts!

ULTIMATE PORK CHOPS INGREDIENTS

DIRECTIONS

Rub

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• • • • •

1/4 cup kosher salt 1/4 cup sugar 2 cups water 2 cups ice 4 (1-inch thick) bone-in pork chops

• • • • • • •

3 tbsp paprika 1 tsp garlic powder 1 tsp cumin 1 tsp onion powder 1 tsp ground mustard 1 tsp black pepper 1 tsp chili powder

1.

In a large pan, combine salt, sugar, and water. Cook over medium heat until sugar and salt are dissolved. Remove from heat. Add ice to cool brine to room temperature.

Place pork chops in a gallon zip top bag; add cooled brine. Seal bag. Refrigerate 8-12 hours.

Remove pork chops from brine. Rinse and pat dry.

Preheat outdoor grill over medium-high heat.

Combine ingredients for rub. Sprinkle evenly on both sides of pork chops.

Cook pork chops until they reach an internal temperature of 145º.

SUMMER 2019 | grill party | 43

BOURBON CHICKEN INGREDIENTS

DIRECTIONS

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2.

•

2 pounds boneless, skinless chicken breasts 1/2 cup low sodium soy sauce 1/2 cup unsweetened apple sauce 1/2 cup yellow onion, finely chopped 2 tsp ginger, grated 4 garlic cloves, minced 1 tbsp canola oil 1/4 cup bourbon 1/4 cup barbecue sauce 2 tbsp apple cider vinegar 2 tbsp brown sugar Pinch red pepper flakes 1/2 cup chicken stock Sliced scallions, for garnish

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Place the chicken breasts in a gallon zip top bag. Pound the chicken breasts to an even thickness, being careful not to puncture the bag.

In a medium bowl, combine the soy sauce, apple sauce, onion, ginger, garlic, oil, bourbon, barbecue sauce, vinegar, brown sugar, and red pepper flakes. Reserve and refrigerate 1/ 3 cup of the marinade and transfer the remainder to the zip top bag with the chicken. Refrigerate and marinate for at least 30 minutes (up to 12 hours).

Preheat outdoor grill over medium-high heat. Discard the marinade in the bag and grill the chicken for 4 minutes per side, or until chicken is cooked through. Transfer chicken to a plate, tent with foil and allow to rest while you make the sauce.

Put reserved 1/ 3 cup marinade in a small sauce pan. Add chicken broth and bring to a boil over medium high heat. Once boiling, reduced heat to medium-low until sauce has thickened slightly, 5 to 6 minutes.

Slice chicken breast, top with sauce and scallions, and serve.

NOTE This chicken is great served on a bed of white rice, brown rice, riced cauliflower, or quinoa.

STEAK & ASPARAGUS KABOBS INGREDIENTS • •

11/2 pounds KC Pride Kansas City strip steaks, 1-inch cubed 1 pound asparagus, cut into 2-inch pieces

Steak Marinade • • • • • • • • • •

1/ 3 cup balsamic vinegar 1/ 3 cup soy sauce 1/4 cup olive oil 2 tbsp Worcestershire sauce 2 tbsp honey 1 tbsp Dijon mustard 4 cloves garlic, minced 2 tbsp fresh rosemary, minced 2 tbsp fresh thyme, minced 1 tsp freshly ground black pepper

DIRECTIONS 1.

2.

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Combine all ingredients for the marinade and mix well. Place the steak pieces into a gallon zip top bag and cover with the marinade. Press out any excess air and seal. Marinate in the refrigerator for at least 1 hour (up to 8 hours).

Assemble skewers by alternating 1 piece of steak and 3 pieces of asparagus. Keep in mind, the asparagus tips are fragile, so try to go through the thicker stem as much as possible instead of through the tips.

Preheat your grill to high heat (400-450°).

Place the kabobs on the grill and cook for 4-5 minutes per side, rotating once, or until the internal temperature of the steak reaches your desired doneness (125° for rare, 135° for medium rare, 145° for medium, 150° for medium well, or 160° for well done).

Remove your kebabs from the grill and let rest for 3-5 minutes before serving.

JALAPEÑO GOAT CHEESE STUFFED MINI PEPPERS INGREDIENTS • • •

1 pound mini sweet bell peppers, halved horizontally, seeds removed 6-8 ounces goat cheese log 1 jalapeño, seeds removed, finely chopped

DIRECTIONS 1.

2.

Preheat grill to medium-high heat or about 400°. Oil the grates, then place peppers cut side up and grill for about 4-5 minutes per side until they have softened and have nice grill marks. Remove from grill.

In a medium bowl, mix together the goat cheese and diced jalapeño. Stuff each pepper half with the jalapeño-goat cheese mixture. Serve immediately.

MEXICAN STREET CORN INGREDIENTS • • • • • • • • •

1/4 cup mayonnaise 1/4 cup sour cream 2 cloves garlic, finely minced Vegetable oil, for brushing 5 or 6 ears fresh corn, husked and cleaned 1/2 cup cotija or feta cheese, crumbled Fresh lime juice from about 2 medium limes Chili powder, cayenne powder, and/or smoked paprika, for seasoning to taste Fresh cilantro for garnishing, optional

DIRECTIONS 1.

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Preheat an outdoor grill to medium-high heat.

Add the mayo, sour cream, and garlic to a medium bowl and stir to combine. Set the mixture aside.

Brush grill grates with oil, add the corn to the grill, and cook for about 8 to 10 minutes, rotating corn a quarter turn every couple of minutes to ensure even cooking.

Remove corn from grill, evenly brush all ears with the mayo-sour cream mixture until it is gone. Then, either sprinkle with the cheese or add the cheese to a shallow bowl and dredge the corn through the cheese.

Squeeze lime juice evenly over corn and sprinkle with chili powder, cayenne powder, and smoked paprika, to taste.

Garnish with cilantro and serve immediately.

Corn is best warm and fresh but extra can be cut off the ears with a sharp knife and stored airtight in a bowl in the fridge for up to 5 days.

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Chicken Blueberry Chopped Salad

For this and other Summer Recipes, visit RedGoldTomatoes.com/summer

WE’RE RAISING

THE BAR Our products are crafted with wholesome, simple ingredients like grass-fed beef and venison, dried fruits and spices.

DID YOU

know?

Mushrooms are a superfood packed with more than 12 vitamins and minerals.

Try blending chopped mushrooms with ground meat to reduce the fat up to 25% and add nutrition to some of your favorite dishes; like burgers, meatballs, meatloaf, tacos, lasagna, pasta sauce and more.

Find healthy recipe ideas and more at: highlinemushrooms.com

© 2018 Riviana Foods, Inc.

WE’RE ON A MISSION

to make meals simple.

Creamy Cornucopia Casserole For this and other delicious recipes, visit minuterice.com.

Ingredients 2 cups Minute® White, Brown or Premium Rice 1 can (14.5 oz.) vegetable broth 1 Tbsp butter 1 red bell pepper, chopped 1 green bell pepper, chopped 1 can (16 oz.) white hominy, rinsed and drained 1 can (16 oz.) cream style corn 1 can (10.75 oz.) condensed cream of onion soup

The taste you love with a new look!

Directions Preheat oven to 375°F. Prepare rice according to package directions, substituting broth for water.

In a large skillet melt butter and sauté peppers until crisp-tender. Stir in rice, hominy, corn and soup. Spread mixture into a 2-quart round casserole dish. Bake 20 minutes.

Adding more whole grains to your diet? Try this recipe using two bags of Minute® Rice and Quinoa, prepared as mentioned above. © 2018 Riviana Foods Inc.

SUMMER 2019 | kids club: watermelon pizza | 53

Watermelon Pizza INGREDIENTS • • • • • • • •

1 watermelon 1 cup coconut yogurt 1/2 cup strawberries, halved 1/2 cup raspberries 1/2 cup cherries 1/2 cup blueberries 1/2 cup pomegranate seeds Honey or maple syrup (optional)

DIRECTIONS 1.

2.

3.

4.

Using a sharp knife, cut off a 2-3-inch thick slice of watermelon from the midsection.

Using a spatula, spread an even layer of yogurt around the watermelon, leaving the green rind bare.

Layer fresh fruit on top.

Drizzle with honey or maple syrup for a little extra sweetness if desired.

NOTE You can use any fruits you like, and can garnish with tasty herbs like mint and basil.

The Certified Angus Beef Ž brand was founded in 1978 by a group of family farmers and ranchers determined to create a brand of beef that was unrivaled in juiciness, tenderness and flavor. Today, 40 years later, the brand is famous for doing just that – honoring its unique heritage.