Price Chopper Gatherings - Summer 2018 by pricechopper

GATHERINGS Summer 2018

Fresh Takes:

Watermelon Page 6

FEATURING GUEST CONTRIBUTOR KASIM HARDAWAY

BOLD BURGERS Page 16

Ice Cream Sandwiches Page 26 Gather Around the Grill Page 38

CONTENTS 6 Fresh Takes: Watermelon

dripping down children's faces, the sound of fresh, local veggies sizzling in a grill basket,

How many combinations will you try this summer?

Do we have your attention?

Not your dad's burger recipes.

our Grill Basket 101 guide. Test out some new flavor profiles from our Fresh Takes on

Churros, waffles, blueberry pie, and peanut butter cookies with ice cream in the middle. What more needs to be said?

12 Healthy For You: Grill Basket 101 16 Bold Burgers

26 Ice Cream Sandwiches

WisconsinCheese.com

and cooling off after a long, hot day with a refreshing beverage. A time of melty popsicles

Sweet and savory – we think you'll love it all!

Fresh Mozzarell a America’s Favorite!

Ahh, sweet summertime! A season of patio lounging, grilling anything and everything,

38 Gather Around the Grill

Just bought your first grill? Need a quick refresher? Check out this helpful guide, plus a few can't-go-wrong recipes.

48 Kids Club: Fresh Fruit Ice Pops

These make perfect after-pool snacks for kids and adults alike!

and ice cream sandwiches stuffed with more yumminess than should be allowed.

Try our Bold Burgers for a new take on an old classic. Mix and match your faves using Watermelon (brought to you by our incredible guest contributor Kasim Hardaway). And for all the best cold, sweet deliciousness, try out our Ice Cream Sandwiches or Fruit Ice Pops! Plus, in a bonus section from our friends at Certified Angus Beef ®, get a refresher course on all the best grilling techniques, along with recipes for delicious steak, burgers, and brisket that are sure to be a hit at your next backyard barbecue. We hope you have a safe, happy, and delicious summer!

NEW! ROASTED TRI-COLOR POTATOES

INTRODUCING

Heat and Eat Varieties

TRY OUR NEW KING’S HAWAIIAN TAKE-N-BAKE SANDWICHES TODAY! Price Chopper Ad

Varieties include: Ham & Cheese, Cuban and Spicy Italian

’

Prepared by:

® Southfield, MI • 248.354.9700 Freshly prepared in the deli with KING S HAWAIIAN Rolls

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Made with 100% Avocado Oil Fully Oven Roasted

Job info Client: SMITHFIELD FOODS - DELI BRANDS LISLE Job #: 181182100093 : 005 Prefix: 105575 Trim: 8.5” x 5.5” Bleed: 8.75” x 5.75” Live: 8.25” x 5.25” Line Screen: 300 dpi Project Name: None Ad Code:

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Berry

Salad Prep Time: 10 Minutes Serves 2

Seasoned with the bold and robust flavor of McCormick® Grill Mates® Gluten Free • No By-Products • No Artificial Flavors or Colors McCormick Grill Mates and associated marks and logos are trademarks of McCormick & Company, Incorporated, licensed to Bar-S Foods Co. ©2018.

• • • • • • • • •

2 cups mixed salad greens 1/2 cup raspberries 1/2 cup sliced strawberries 1/2 cup blackberries 1 kiwi, sliced 1/4 cup crumbled Feta cheese 1 cup Daisy Cottage Cheese 1 tablespoon toasted slivered almonds 1/4 cup poppy seed salad dressing

Step 1:

Layer the salad greens in a large bowl.

Step 2:

Add the berries and sliced kiwi.

Step 3:

Sprinkle with the Feta.

Step 4:

Top with the cottage cheese and sprinkle with the slivered almonds.

Step 5:

Add the poppy seed dressing or serve on the side.

Brown Sugar Bourbon Sausage Kabobs INGREDIENTS (Serves 4, 2 Kabobs Each)

PREPARATION

• 2 medium sweet potatoes • 1 package (14 oz.) McCormick® Grill Mates® Brown Sugar Bourbon Smoked Sausage, each cut into thirds • 1 large red bell pepper, cut into 1-inch pieces • 1 cup pineapple chunks

• Wash sweet potatoes and pierce with a fork. Microwave on high 3-4 minutes until slightly tender. Cool then cut into 1-inch chunks. • Alternately thread sausage, sweet potatoes, bell pepper and pineapple onto skewers. • Grill over medium-high heat about 8 minutes or until vegetables are tender and sausage is heated through. • Brush with your favorite barbecue sauce during last minute of cooking, if desired.

EXPIRES 9/30/18 McCormick Grill Mates and associated marks and logos are trademarks of McCormick & Company, Incorporated, licensed to Bar-S Foods Co. ©2018. 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. EXPIRES 9/30/18.

For more delicious recipe ideas, visit daisybrand.com/recipes

Watermelon

SUMMER 2018 | Fresh Takes: Watermelon | 7

Fresh Takes:

WATERMELON RECIPES COURTESY OF

Watermelon is undeniably the fruit of Summer.

This juicy, crisp and refreshing giant of goodness is the quintessential fruit of Summer. The word watermelon mentally transcends you poolside — soaking up warm weather and enjoying the breeze.

Kasim Hardaway

Kansas City Influencer @kasimjhardaway

Whether you are looking for a savory or sweet rendition of the fruit, you’ll find a recipe that fits your taste. There may even be a few culinary surprises awaiting you!

Watermelon, Herb & Mozzarella Salad INGREDIENTS • • • • •

• • •

6 cups watermelon, cubed 1 handful fresh mint leaves 1 handful fresh basil leaves 1/2 cup red onion, cut into chunks 2 cups strawberries, stem removed and halved 1/2 lb mozzarella cheese, cut into short discs 2 cups arugula or green leaf lettuce Olive oil Sea salt and black pepper to taste

• • •

2 tbsp balsamic vinegar 1/4 cup olive oil 1/2 lime, juiced and zested

•

For Dressing

DIRECTIONS 1. 2. 3. 4.

Toss all ingredients in a large bowl. In a small bowl, vigorously whisk vinegar, olive oil, lime juice and zest. Season with salt and pepper to taste. Serve salad immediately after drizzling over dressing.

Dark Chocolate Dipped Watermelon

INGREDIENTS

DIRECTIONS

•

1/2 of a watermelon, cut into 2 wedges then sliced into small triangles 1-2 bars of 72%-85% dark chocolate

• •

Coarse sea salt Sprinkles, if you dare

• •

Wood Craft Sticks Wax Paper

2. 3. 4. 5. 6. 7. 8.

•

For Toppings Other Needs

Melt dark chocolate in a double boiler or in a metal bowl over a small saucepan filled with boiling water. Allow chocolate to cool for three to four minutes. As chocolate cools, push wood craft sticks into base of watermelon through rind. Lay out a large piece of wax paper. Dip the tips of the watermelon triangle into the chocolate, one by one. Carefully lay dipped watermelon triangles onto wax paper. Lightly sprinkle with coarse sea salt and/or sprinkles. Allow to cool in refrigerator for 30 to 35 minutes.

8 | Fresh Takes: Watermelon | SUMMER 2018

SUMMER 2018 | Fresh Takes: Watermelon | 9

Watermelon, Strawberry & Basil

Tropical Spritzers

Watermelon Granita INGREDIENTS • • • •

8 cups seedless watermelon, cut into chunks 1/ 3 cup agave 1/4 cup freshly squeezed lime juice Fresh mint leaves, for garnish

DIRECTIONS 1. 2. 3. 4. 5. 6. 7. 8.

Place half of the watermelon chunks, agave and lime juice in a blender. Process until smooth. Add the remaining watermelon and blend again until smooth. Pour the mixture through a sieve into a 9×13-inch pan. Cover and freeze for about one hour until partially frozen around the edges. Scrape with fork. Return to the freezer to allow granita to crystallize. Repeat the process until entire mixture has been scraped and has crystallized.

Faux Grilled

Watermelon Steaks

INGREDIENTS • • • •

1 mini watermelon, cut into triangles with rind attached (see Note) 4-5 tbsp balsamic vinegar 1/2 cup crumbled feta Olive oil

Note

DIRECTIONS 1. 2. 3. 4. 5.

Preheat a grill on high heat and oil well. Lightly drizzle both sides of watermelon steaks with balsamic vinegar. Cook each side for 2-3 minutes until deeply charred. Allow to cool and cut off rind. Top with crumbled feta and serve.

Grilling watermelon as a wedge will save you from a mess! Keeping the rind attached and not breaking down the watermelon too much, will keep it from falling apart. Once grilled, you’ll have far better luck with cutting the watermelon into steaks!

INGREDIENTS • • • • •

2 cups watermelon, roughly chopped 1 1/4 cup strawberries, sliced thin 1 tbsp shredded basil 1 cup coconut water 1 bottle sparkling wine, chilled

DIRECTIONS 1. 2. 3. 4. 5.

Puree watermelon and strawberry. Pour in coconut water and add basil, until smooth. When ready to serve, pour watermelon-strawberry mixture into glass with ice. Top with chilled sparkling wine. Serve with a garnish of basil leaves.

BRING THE FLAVOR. BRING THE FUN.

SWING BY THE REFRIGERATED AISLE

& GRILL UP A “LATE SUMMER DOG”

SUMMER 2018 | Healthy For you: Grill Basket 101 | 13

e t k 1 s 0 a 1 B li l

Choose a Protein

Beef

Grill baskets are perfect for weeknight dinners that will satisfy without being too heavy. Use this opportunity to try a rainbow of veggies! In less than a half hour, you can have a customized, flavorful meal.

Shrimp

Pork

Tofu

Choose Your Vegetables

Zucchini

Red Onion

Carrots

Broccoli Florets

Asparagus

Yellow Squash

Snap Peas

Yellow Onion

Mushrooms If you haven't already, it's time to add this great grilling tool to your arsenal!

Chicken

Green, Red, Yellow, and Orange Bell Peppers

Let's Grill! Spray your grill basket lightly with cooking spray, then combine all chosen proteins and vegetables in the basket. Start by cooking for a few minutes over high heat, without stirring. This will pull some of the juices out and start the process of charring. Stir well, then close the grill lid. Cook over medium heat, stirring occasionally, for about 8-10 minutes until the meat is cooked through but the vegetables are still crisp, with spots of wonderful, grill-marked goodness.

Make it real tasty Hellmann’s Best Burger ®

Hellmann’s® BEST BURGER

BOLD BURGERS We love traditional beef burgers as much as the next person (see our Certified Angus Beef ® burger recipe on page 42), but after consuming countless burgers each summer, it's fun to change it up with some different proteins.

Try these turkey, chicken, and salmon burgers for some new twists on this old favorite. They are bursting with delicious summer flavor!

ZUCCHINI

TURKEY BURGERS INGREDIENTS For the Burgers • • • • • •

1 medium zucchini, shredded finely 1 small onion, shredded finely 1 lb ground turkey 1 egg 1 cup panko breadcrumbs Buns and other burger toppings (red onions, cheese, tomatoes, etc.)

For the Lemon-Feta Mayo • • •

1/2 cup mayonnaise 2 tbsp crumbled feta Juice and zest of one lemon

DIRECTIONS 1. 2. 3. 4. 5. 6.

To prepare the burgers, preheat grill or grill pan over medium-high heat. Squeeze the shredded zucchini in small handfuls to release much of the water. In a large bowl or standing mixer, combine the zucchini, onion, ground turkey, egg, and breadcrumbs. Form the mixture into four patties. Grill the patties on the preheated grill or grill pan for 6-7 minutes, then flip, and grill an additional 3-4 minutes, or until the internal temperature of the burgers reads 160°F. While the burgers are cooking, mix together all the mayo ingredients. Place the burgers on buns and top with mayo, plus other desired toppings.

SUMMER 2018 | Bold Burgers | 17

SUMMER 2018 | Bold Burgers | 19

BOLD & UNEXPECTED These are no ordinary burgers. Our newest creation is made with chicken and stuffed full of our delicious combinations of all-natural ingredients.

ROASTED GARLIC & FETA

CHICKEN BURGERS

INGREDIENTS

Try Aidells All Natural Chicken Bugers and Pretzilla Soft Pretzel Burger Buns for an UNEXPECTED FLAVOR.

• • • • • • • • • • •

1 (6-oz) bag baby spinach 5 cloves roasted garlic, finely chopped 1 tsp olive oil 1 lb extra-lean ground chicken 4 oz crumbled feta cheese 1 tsp Dijon mustard 1 tsp hot sauce ½ tsp salt (optional) Black pepper to taste Whole grain hamburger buns Extra olive oil for oiling the BBQ and brushing the buns before toasting

Optional Toppings • • • •

Mixed greens Avocado Tomato slices Dijon mustard

DIRECTIONS 1. 2.

3. 4.

Preheat the oven to 375°F. Place garlic cloves in a baking dish and drizzle olive oil over cloves. Roast in oven for about 10 minutes, or until fragrant. Add the spinach to a frying pan, turning a couple of times with tongs. Turn the heat off, cover, and let sit for 2 minutes. Remove the lid, turn a couple more times, then put the lid back on and leave for 1 more minute. Use the tongs to gently transfer the spinach to a colander. Squeeze the water out of the spinach and let it rest until room temperature. Roughly chop the wilted spinach and garlic so that you can more easily mix it in with the ground chicken. Add it to a mixing bowl with the chicken, feta, Dijon mustard, hot sauce, salt, and pepper. Gently but thoroughly mix everything together until all of the ingredients are evenly distributed. Form into patties that are about ¾-inch thick. Place the patties onto a parchmentlined baking sheet and let rest in the freezer for approximately 30 minutes to help prevent the burgers from falling apart on the grill. Preheat your grill to medium-high. Soak a wadded paper towel generously with olive oil and use tongs to rub it over the clean grill grates, heavily oiling them. Ease the burger patties onto the grill and do not move them for 6 minutes, leaving the cover of the grill open. After 6 minutes, flip the burgers just once and let them continue to cook for 8-10 minutes, or until the burgers release from the grill and the interior temperature of the thickest part of the burgers reaches 165°F. Transfer the burgers to a clean plate.

SUMMER 2018 | Bold Burgers | 21

TERIYAKI

SALMON BURGERS

INGREDIENTS • • • • • • • • • • • • • • •

1 tbsp reduced-sodium soy sauce 1 tsp Sriracha 1 tsp honey 1 tsp toasted sesame oil 1 clove minced garlic 1/2 tsp grated fresh ginger 1 lb salmon fillet, skin removed 2 scallions, finely chopped 1 egg, lightly beaten 4 hamburger buns 3 tbsp mayonnaise 1 tsp Sriracha 1 avocado, sliced 1/4 red onion, sliced Fresh cilantro, chopped

DIRECTIONS 1. 2. 3. 4. 5.

Add soy sauce, Sriracha, honey, sesame oil, garlic and ginger to a small bowl and whisk to combine. Set aside. In another small bowl combine mayonnaise and 1 tsp of Sriracha to use as a sauce for your burgers. Using a chef's knife, chop salmon into 1/4-inch thick pieces. Transfer chopped salmon into to a large bowl. Add scallions, egg, and tamari mixture to the salmon and toss to combine. Form the mixture into 4 patties using your hands. Don’t worry that the mixture is moist and loose; it will hold together once the first side is cooked. Coat a large nonstick skillet with cooking spray. Turn heat to medium and allow pan to heat up for about 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 2-3 more minutes. If you want to try grilling the salmon burgers, use a grill pan. The burgers will not hold together on a grated grill. Serve immediately on a bun with Sriracha mayonnaise, avocado slices, red onion and a few pieces of chopped cilantro.

Celebrate Summer

Family Greatly

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.

TRY ! NEW

Hunt’s ® Ketchup 35 oz.

Van Camp’s ® Pork and Beans 15 oz.

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.

Ice Cream Sandwiches

Admittedly, you can't really go wrong when you put ice cream between two tasty, sweet treats, but it turns out you can go really, really right. These recipes require a little more work than pulling a frozen treat out of a box, but trust us – it's worth it.

SUMMER 2018 | Ice Cream Sandwiches | 27

Churro Ice Cream Sandwiches INGREDIENTS

• • • • • • • • •

1 stick butter 1 cup water 1 tbsp sugar ¼ tsp salt 1 cup flour 1 cup eggs (about 3 large) 1 tsp vanilla Cinnamon/sugar mixture Ice cream

DIRECTIONS Churro Base 1. 2. 3.

Prepare all ingredients in advance of starting the recipe. Add water, butter, sugar, and salt to medium sauce pan and simmer over medium heat until butter has completely melted and water is steaming. When water reaches its first boil, remove pan from heat and dump all the flour in at once. Stir rapidly with a wooden spoon to incorporate flour into wet mix. Return to medium heat and continue stirring. The dough will form a ball and start to leave a film on the bottom of the pan. Continue stirring. After cooking for about 2 minutes over the heat, remove and allow to cool slightly for 3-4 minutes. Transfer dough to mixer with paddle attachment in place. On medium/low speed, add one egg at a time, allowing the mixer to completely incorporate each egg before adding the next. It will start to look like it is separating. Just allow it to continue mixing and it will incorporate. Add the vanilla. After all of the eggs have been added and the mixture is smooth, stop mixing and transfer to a piping bag fitted with a star tip. Pipe snug spirals onto a silicone mat or parchment paper-lined baking sheet that will fit in your freezer. You can pipe these pretty close to each other, as you will just remove them to fry to finish them off. Freeze for at least 30 minutes.

Assemble 8. 9.

Heat oil (at least 2 inches) to 350°F. When oil is at temperature, remove churros from freezer and fry until golden, about 2 minutes on each side. 10. Immediately dredge churros in cinnamon/sugar mixture to completely cover. 11. Remove to paper towel-lined tray to cool. When cool, scoop ice cream between two churros.

SUMMER 2018 | Ice Cream Sandwiches | 29

Boozy Berry Waffle Ice Cream Sandwiches

INGREDIENTS • • • • • •

2-3 cups mixed berries Enough Rosé to cover the berries 1/2 cup sugar 1 tsp cinnamon Waffle batter of your choice Vanilla ice cream to serve

DIRECTIONS 1. 2. 3.

Place the berries in a container that fits into your fridge, cover them with Rosé and chill for up to 24 hours (the longer, the boozier). When you're ready to eat, mix the sugar and cinnamon in a shallow dish. Bake the waffles in your waffle iron (full size or mini waffles work). Toss the waffles in the cinnamon-sugar while they're still hot. Slightly smash the berries and place them between two ice cream laden waffles.

SUMMER 2018 | Ice Cream Sandwiches | 31

THREE TIMES THE YUMMY! Blueberry Pie Ice Cream Sandwiches

INGREDIENTS

Turkey Hill Trio’politan brings a new twist to Neapolitan ice cream. Our carefully curated flavors are crafted to delight with every bite! Available from your favorite Price Chopper. Try them today! American Dream - Blueberry ice cream, Vanilla-flavored ice cream with strawberry swirl, and Strawberry ice cream with chocolate chips Mint Cookie - Vanilla ice cream with chocolate cookie swirl, Dark Chocolate ice cream, and Mint ice cream with chocolate cookie pieces

• • • • • • • • • • •

21/2 cups all purpose flour 5 tbsp sugar 1 tsp salt 21/2 sticks cold, unsalted butter 1/2 cup ice water 2 cups blueberries 1 tsp lemon juice Pinch of lemon zest 1 tsp corn starch 1 egg Vanilla ice cream

DIRECTIONS 1. 2. 3. 4.

5. 6. 7. 8. 9. 10. 11. 12. 13.

Sift flour, sugar and salt into the bowl of a food processor. Cube cold butter into small squares and place inside food processor. Pulse until butter is no larger than the size of a pea. Slowly stream ice water in the feeder, a few tbsp at a time, until the dough just slightly starts to hold together. If the dough is a bit too wet, meaning it sticks to your hands when you pick it up, you can dip your hands in some flour and give it a few good kneads. Divide the dough in two, cover with plastic wrap and refrigerate for a couple hours. Toss blueberries in lemon juice, lemon zest, and corn starch and set aside. Preheat oven to 350° F and line the bottom of a baking sheet with parchment paper. Dust a surface with flour and roll out one of the dough halves until it’s very thin but not too fragile. Use a round cutter (I used a 21/2-inch biscuit cutter) and cut out 20 rounds. Place 10 pie crust rounds on the baking sheet and spoon a few blueberries onto each round. Cover the blueberries with the other 10 pie crust rounds and press down the edges. If the two crusts don’t stick, you can seal them with an egg wash (see Note). Once all the pie cookies are sealed, brush with an egg wash. Bake for 15-18 minutes or until the pies are a nice golden brown, then cool on a wire rack for a few hours. Sandwich a small scoop of vanilla ice cream between two pie cookies. Serve immediately or keep covered in the freezer until ready to serve.

Note

To make an egg wash, crack the egg into a small bowl, add one tbsp water, milk, or cream, then use a fork to whisk until mostly smooth. Use a pastry brush to apply the wash.

Hip Hip Hooray for the Red, White & Blue!

SUMMER 2018 | Ice Cream Sandwiches | 33

A special cheer and thank you from Mahatma and WaterMaid rice.

America’s Choice for Medium-Grain Rice

Mahatma® and WaterMaid® rice are naturally sodium free, cholesterol free, gluten free and fat free. Summer Jas Bas Ad12/30/17 2018 MECH_Layout 1 1/31/18 2:40 PM Page 1 *Source: Nielsen

For this Parsley and Tomato Salad recipe and many more visit mahatmarice.com or watermaidrice.com

Wonderful Taste and Enticing Aroma make this the rice for a Perfect Summer Salad.

Peanut Butter and Banana Ice Cream Sandwiches

Vegan

INGREDIENTS

DIRECTIONS

• • • • • • • • •

1 cup brown sugar 1 cup creamy peanut butter 1 tbsp maple syrup 11/2 tsp vanilla extract 1 cup flour 1 tsp baking powder 1/ 8 tsp salt 1/4 cup almond milk 2 tbsp mini chocolate chips (optional)

1. 2.

• •

4 ripe bananas 1/2 cup raw cashews, soaked in water overnight and rinsed and drained 3/4 cup almond milk, divided 1 tbsp maple syrup

Peanut Butter Cookies

Banana Ice Cream • •

Authentic and natural Mahatma Thai Jasmine Rice and Mahatma Basmati Rice complement your meal with gourmet flavor and exotic scent. ®

mahatmarice.com

Peanut Butter Cookies 3. 4. 5. 6. 7.

Preheat oven to 350°F. In a large bowl, with an electric mixer, cream together the peanut butter and brown sugar for about 1 minute. Then add in the vanilla extract and maple syrup and mix again until combined. In a medium bowl add the oat flour, baking powder, and salt. Mix until combined. Slowly add the flour mixture to the peanut butter mixture in two batches and mix until everything is combined. Add the almond milk and mix again. Add the mini chocolate chips and gently mix into the cookie dough with a spoon or by hand. Divide the cookie dough in half. Line a 9×13-inch baking dish with parchment paper and press in half of the dough mixture. The cookie dough should cover the entire pan in a thin layer. Place the pan into the oven and bake for 12 minutes. The cookie dough may seem underdone, but it will firm up a little as it cools and then it will firm up even more when you freeze it. Lift the cookie dough out of the pan by the parchment paper and set on a cooling rack. Repeat the same process for the second half of the cookie dough. Let ice cream sandwich cookies cool.

Banana Ice Cream 8. 9.

Cut the bananas into small pieces and freeze for at least 2 hours. Add the soaked cashews to a blender with 1/4 cup of almond milk. Blend for 30 seconds to 1 minute, until it has a creamy texture. 10. Next add the frozen bananas, maple syrup, and 1/2 cup almond milk, and blend until you get a creamy mixture, about 2–3 minutes. You may have to adjust the bananas as you go and mix it up to make sure the blades can get to all the bananas.

Ice Cream Sandwiches

11. Line the 9×13-inch pan with parchment paper. Carefully flip the peanut butter sandwich cookie upside down (this step isn’t necessary, but it will make the top look better). Slowly slide the cookie onto the parchment paper. Top with the banana ice cream and spread around evenly. Carefully slide the second piece of peanut butter cookie on top of the ice cream. 12. Place ice cream sandwiches into the freezer and freeze for at least 2 hours. When ready to eat, slice into desired ice cream bar sizes.

CRAVE THE CRAFT.

imagine where we’ll take you. Pepperidge Farm Farmhouse® buns

Pace® Snacking Salsa

Pepperidge Farm® Goldfish® crackers

Bolthouse Farms® beverages

Pace® Salsa

Cooking out?

count us in. Pair your grilled favorites with BUSH’S® Baked Beans or Grillin’ Beans® – part of a whole family of flavors including NEW Barbecue Baked Beans!

new

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SUMMER 2018 | Gather Around the Grill | 39

Gather Around the Grill Backyard cookouts are on of the best parts of summer. Whether it’s a spur-of-the moment get-together with family, friends or neighbors or your much-anticipated annual BBQ bash, everyone loves to gather and enjoy great company, great fun – and of course, great food!

Starting with quality products, using time-tested tips and techniques, and simple yet flavorful recipes, it’s easy to become the host with the most. Best of all, grilling is one of the easiest ways to cook, leaving you free to join in the fun.

Strip Steaks with Classic Steak Rub INGREDIENTS • • • • • • • • •

4 (12-oz) Certified Angus Beef ® KC strip steaks 11/2 tsp coarse kosher salt 1 tsp coarse black pepper 1 tsp dried minced garlic 1 tsp dried minced onion 1/2 tsp cracked coriander seeds 1/2 tsp red chili flakes 1/2 tsp granulated sugar 2 tsp olive oil

DIRECTIONS 1. 2. 3.

In a small mixing bowl, combine salt, pepper, garlic, onion, coriander, chili flakes and sugar. Brush steaks with a thin coating of oil. Season with 1 heaping tsp seasoning per steak; cover with plastic wrap and refrigerate 1 hour. Grill or pan sear to desired doneness (suggested 125-130°F internal temperature for medium rare; see Know Your Degrees of Doneness on page 41). Allow steaks to rest 5 minutes, tented with foil before serving.

Recipe provided by the Certified Angus Beef ® brand

Raise the Steaks When it comes to choosing great steaks, there are a few things that beef lovers know. A big part of success at the grill is choosing the right cuts – and the right quality. Certified Angus Beef ® brand cuts always have lots of delicious marbling, which provides flavor, tenderness and juiciness. When you see the Certified Angus Beef ® brand logo, you know you’re getting the very best Angus beef.

THE BEST CUTS

Look for these options for your next cookout:

Strip Steak This classic steakhouse cut from the loin is lean, tender and full-flavored.

Filet Mignon (Tenderloin Steak) This lean cut is famous for its tender texture and mild flavor. Porterhouse or T-Bone The best of both worlds: strip steak on one side of the T-shaped bone, filet mignon on the other. Ribeye Steak Marbled, tender and rich, this delicious steak offers robust flavor and juiciness. Flat Iron Only one-step behind the filet mignon in tenderness, this wellmarbled steak is richly flavored and juicy. Flank Steak This one is both lean and flavorful, and works well with marinades.

Top Sirloin Lean and versatile, this steak also packs juiciness, tenderness and flavor.

40 | Gather Around the Grill | SUMMER 2018

SUMMER 2018 | Gather Around the Grill | 41

How to Grill the Perfect Steak Follow these simple steps to sizzling success:

Start with a hot grill. Sear beef to develop flavor. Turn steaks gently with tongs; never pierce with a fork. Ensure juiciness by flipping steaks only once, if possible.

Assess doneness with an instant-read thermometer. Keep food safety in mind. Wash anything that touches raw meat.

Set steaks aside to rest a few minutes before serving. Bonus Tip: Season steaks generously with salt and pepper before cooking – that’s all you need to enhance beef’s natural flavor.

KNOW YOUR DEGREES OF DONENESS To check doneness, use an instant-read thermometer inserted through the side of the cut, with the tip in the center, not touching any bone or fat. Remove steaks and burgers from the heat at 5°F lower than your desired doneness, as the temperature will continue to rise while resting. The USDA recommends steaks be cooked to 145°F and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F.

Rare

(125°F, 52°C) Cool red center

Medium Rare

Grilled Ribeye with Italian Salsa Verde INGREDIENTS • • • • • • • • • • •

4 (12-oz) Certified Angus Beef ® ribeye steaks 2 cloves garlic, finely minced 1/2 cup plus 2 tbsp olive oil, divided 2 tbsp balsamic vinegar 1 tsp kosher salt 1/2 tsp black pepper 1 cup flat-leaf Italian parsley (stems removed), tightly packed 1 tsp lemon zest 2 tbsp fresh lemon juice 1 tbsp capers, drained 1 tsp anchovy paste

DIRECTIONS 1. 2. 3. 4.

In a small mixing bowl, combine half of the minced garlic with 2 tbsp olive oil, balsamic vinegar, salt and pepper. Place steaks in a plastic zipper-locking bag with marinade, removing excess air. Marinate refrigerated for one hour. In a blender, combine remaining garlic, parsley, lemon zest, lemon juice, 1/2 cup olive oil, capers and anchovy paste. Blend on high until a smooth puree is formed; transfer to a small bowl. Remove steaks from marinade, pat dry and grill on medium-high heat for 4-5 minutes per side (until steaks reach 125-130°F internal temperature for medium rare). Rest steaks 5 minutes and serve with salsa verde. Recipe provided by the Certified Angus Beef ® brand

(135°F, 57°C) Warm red center

Medium

(145°F, 63°C) Warm pink center

Medium Well

(150°F, 66°C) Slightly pink center

Well

(160°F, 71°C) Little or no pink

42 | Gather Around the Grill | SUMMER 2018

SUMMER 2018 | Gather Around the Grill | 43

Smokin' Hot

We know you'll love our recipe for low-smoked, fall-apart tender beef brisket. This magnificent meat masterpiece has gained popularity across the country among professional and backyard pitmasters alike. Interested in trying your hand with a beef experience sure to make you the stuff of legend in your neighborhood? Read on for tested tips.

DIRECTIONS

1. The day before smoking, rub Certified Angus Beef ® brisket with coarse (dustless) black pepper and kosher salt (50:50 ratio). Wrap and refrigerate overnight or for at least 12 hours. 2. On smoking day, start smoker (target 200°F) and get the logs going for about 30 minutes before you add the meat. Tip: Use whatever type of wood you prefer. You may want to experiment with a blend of different woods to determine your favorite flavor profile. 3. Place brisket in smoker and cook until it reaches an internal temperature of 160°F; this will likely take 6-8 hours. (Check temperature with an instant-read digital thermometer.) Continue adding wood as needed for the first 6 hours. After that, additional wood is not needed. 4. After brisket reaches 160°F, pull the meat out and double wrap with aluminum foil. 5. If slicing brisket, put wrapped meat back in smoker and allow it to reach an internal temperature of 180-185°F. If shredding brisket, allow it to climb to a 195°F internal temperature. 6. Once desired temperature is reached, pull from smoker and vent the foil. Let rest for 20-30 minutes. 7. Slice or shred, and serve.

Fresh Herb Burgers with Avocado Salsa INGREDIENTS • • • • • • • • • • • • •

2 lbs Certified Angus Beef ® ground chuck 1/4 cup finely chopped fresh basil, divided 3 tbsp finely chopped fresh parsley, divided 3 tbsp finely chopped fresh oregano, divided 11/2 tsp salt, divided 1 tsp ground black pepper 2 vine ripe tomatoes, seeded and finely diced 1 ripe avocado, peeled and diced 1/4 cup finely chopped red onion 2 cloves garlic, minced (1 tbsp) 1 tbsp balsamic vinegar 1 tbsp olive oil 1/2 tsp crushed red pepper flakes

DIRECTIONS 1. 2. 3.

In medium bowl, combine ground beef, half of the fresh herb trio (basil, parsley and oregano), 1 tsp salt and black pepper by hand; shape loosely into 6 patties. In a mixing bowl, combine tomato, avocado, onion, garlic, vinegar and olive oil. Stir in red pepper flakes, remaining herb trio (basil, parsley and oregano) and 1/2 tsp salt. Set aside. Grill patties over medium-high heat to desired doneness (160°F internal temperature recommended). Top burgers generously with avocado salsa.

Recipe provided by the Certified Angus Beef ® brand

Build a Better Burger Steaks on the grill are one of summer’s must-have staples, but there’s another delicious option welcome at every backyard barbecue: burgers. For the most flavorful, juicy burgers, chefs recommend an 80/20 blend of Certified Angus Beef ® ground beef (or ground chuck). They also share the following tips for burger bliss: HOW TO COOK A DELICIOUS BURGER Step 1: Gently and quickly, shape ground beef into a circle about 3/4-inch thick. Step 2: Indent the center of the patty to prevent burger bulge while cooking. Step 3: Don’t press or flatten the burger with a spatula during cooking. (That only squeezes out the flavorful juices.) Step 4: Check doneness. The best way to check is with an instant-read thermometer placed horizontally in the center of the burger – look for 160°F. (Note: Color is not a reliable way to check temperature.)

To try our favorite recipes for cookouts, picnics, and everything in between, SandersonFarms.com/recipes visit SandersonFarms.com/recipes.

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Slider Bags

SUPER STRENGTH SUPER SAVINGS!

Marinated Grilled Vegetables using Hefty® Slider Bags It’s simple to marinate your favorite vegetables before grilling.

New

1. Simply cut your vegetables and place into a gallon size Hefty® Slider Bag. 2. Add your favorite marinade. 3. Marinate for at least an hour or refrigerate overnight. 4. Slide the veggies onto skewers and grill until tender. © 2018 Reynolds Consumer Products LLC

YOUR TEETH YOUR INTO TEETH

Dino-Crunch puts the thrill of dinosaurs into every bite INTO

Make snack time more

Fresh Fruit Ice Pops

The great thing about fresh fruit ice pops is that there are nearly endless combinations of fruits and add-ins you can use! These three recipes will get you started, but we encourage you to try many more throughout the season – these sweet treats are a tasty, healthier alternative to many of their high-sugar packaged counterparts. Even better – they're easy enough to put together that kids will need very little assistance to make and freeze their own!

Patriotic

Kiwi Watermelon

4 kiwis, peeled, blended Splash of coconut water Pour into mold and freeze. 3 cups of seedless watermelon, blended Pour into mold and freeze.

Blueberries, blended Pour into mold and freeze. Vanilla Greek yogurt Pour into mold and freeze. Raspberries, blended Pour into mold and freeze.

Rainbow

INCREDIBLE

Kiwis, peeled and thin sliced Peaches, peeled and thin sliced Strawberries, cut into thirds Raspberries Blueberries Add all fruit to mold, pushing against sides to fit. Add apple juice to fill and freeze.

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EASIER

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