Price Chopper Gatherings - Spring 2018 by pricechopper

Spring 2018

Mini Lasagna Cups Page 48

Brunch Page 6 Fresh Takes: Pizza Page 21 Spring Chickens Page 38

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CONTENTS

6 Weekends Were Made for Brunch We’ve included all the recipes you need to make an impressive brunch spread!

21 Fresh Takes: Pizza

This family-favorite standby gets upgraded with unique toppings – there’s something for everyone!

For the freshest possible salad, try our homemade salad dressings! We’ve also included perfect salad pairings for each dressing recipe.

This classic dinner looks incredibly impressive, but requires minimal effort.

Get your kids in the kitchen! Our step-by-step instructions will guide them in making this yummy, simplified version of lasagna.

32 Healthy For You: Salad from Scratch

38 Spring Chickens

48 Kids Club: Mini Lasagna Cups

After a long, cold winter spent hibernating, we’re happy to welcome back the beautiful Spring season! What a perfect opportunity to enjoy family, friends, and community. We’ve included recipes in this issue of Gatherings that encourage sharing amongst those you love. Check out our Weekends Were Made for Brunch section and start planning a gettogether with your friends and family. Spend a lazy weekend morning catching up and appreciating each others’ company. Step away from your pizza routine and try our Fresh Takes on Pizza. We’ve included the perfect pizza crust recipe and a delicious homemade pizza sauce recipe to get you started. You’ll also find tons of interesting topping combinations as well as three new recipes to try. Invite some friends over for a pizza party and test out all three! We love the delicious smell that fills the home when roasting a Spring Chicken. We’ve included three variations for you to try. Your family will love gathering together at the dinner table to savor this timeless meal. Enjoy reconnecting throughout this Spring season!

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6 | Weekends Were Made for Brunch | SPRING 2018

cinnamonRolls INGREDIENTS Dough • • • • • • •

2 cups whole milk, warm to the touch ½ cup unsalted butter, melted ½ cup granulated sugar 1 pack active dry yeast 5 cups all-purpose flour, divided 1 tsp baking powder 2 tsp salt

• • •

¾ cup butter, softened ¾ cup light brown sugar 2 tbsp ground cinnamon

• • • • •

4 oz cream cheese, softened 2 tbsp butter, melted 2 tbsp whole milk 1 tsp vanilla extract 1 cup powdered sugar

Filling

Frosting

DIRECTIONS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18.

Generously butter two 8-inch round cake pans. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F. If it is hotter, allow to cool slightly. Sprinkle the yeast evenly over the warm mixture and let set for 1 minute. Add 4 cups flour to the milk mixture and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour. Preheat oven to 350˚F. After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface. Roll the dough out into a large rectangle, about ½-inch thick. Fix corners to make sure they are sharp and even. Spread the softened butter evenly over the dough. Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon and press the mixture into the butter. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end. Cut the log in half, then divide each half into 7 evenly sized pieces, about 1½-inches thick each. Place 7 cinnamon rolls in each cake pan – one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes. In a medium mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar until smooth. Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown. While still warm, drizzle evenly with frosting.

SPRING 2018 | Weekends Were Made for Brunch | 7

weekends were made for

BRUNCH Comfortable attire. A good group of friends. Rich, yummy food. Bright, sunshiney beverages. What could be better? This weekend, try some (or all!) of our brunch recipes, and be sure to check out the cocktail recipes as well!

8 | Weekends Were Made for Brunch | SPRING 2018

quicheLORRAINE INGREDIENTS • • • • • • • • •

Frozen deep dish pie crust ½ lb bacon, chopped 1 cup milk ½ cup heavy cream 3 eggs Kosher salt and fresh ground black pepper, to taste 1/ 8 tsp ground nutmeg 1 cup Gruyère or cheddar, grated 1 heaping tbsp chives, chopped

DIRECTIONS

Blind Bake the Frozen Crust 1. 2. 3. 4. 5.

Preheat oven to 350°F. Line the frozen crust with heavy duty aluminum foil or parchment paper. Allow for a couple inches to extend beyond the sides of the pie pan. Fill two-thirds with dry beans or other pie weights. Place the pie pan on a rimmed baking sheet in the oven to catch spillage. Bake for 20 minutes, then remove from the oven and remove the pie weights and the foil. Using the tines of a fork, poke holes all around the base of the crust. Return to the oven and bake for another 10 minutes, until lightly browned. Remove from oven and set aside.

Make the Filling 6.

Blind Baking

When baking a pie with an uncooked filling, it is necessary to blind bake the crust first. This ensures that the crust cooks fully and does not become soggy due to the moisture of the filling. When blind baking, be sure to use pie weights to prevent the crust from bubbling up or shrinking as it bakes. Pie weights are typically ceramic or metal balls, but if you don’t have any on hand you can use dry beans.

Heat a large frying pan over medium heat. Cook bacon until almost crispy. Remove bacon to a paper towel-lined plate. 7. In a medium bowl, whisk eggs. Then add nutmeg, salt, pepper, cream, milk. Whisk vigorously to incorporate and introduce a little air into the mix – this keeps the texture of the quiche light and fluffy. 8. Arrange the bacon and cheese in the bottom of the pie crust. 9. Pour egg-milk mixture gently into the pie crust. 10. Gently stir the egg-milk mixture until bacon and cheese are suspended in the mix and evenly distributed. Use a spoon to adjust the chives to be evenly arranged on the top (they will float). 11. Place the quiche into the preheated oven and bake for 30-40 minutes. Be sure to bake with the rimmed baking sheet to catch spillage. Check for doneness after 30 minutes by gently jiggling the quiche. It should still show some slight movement. The quiche will finish setting while it cools. Cool on a wire rack.

Note This quiche can be enjoyed at room temperature, cold, or reheated gently in a 200°F oven.

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SPRING 2018 | Weekends Were Made for Brunch | 11

build your own BUNNY MARY INGREDIENTS For Cocktail • • • • • •

11/2 oz vodka 3 oz carrot juice 1/2 oz agave 1/2 oz fresh lemon juice 1 tsp hot sauce of choice 1 tsp pickle juice

For Rim

• 1 tsp smoked sweet paprika • 1/2 tsp chili powder • 1 tbsp salt

For Garnish • • • • • •

Parsley sprigs Cured meats Cubed cheese Olives Shrimp Whatever your heart desires

DIRECTIONS

1. Combine all cocktail ingredients and stir. Refrigerate until chilled. 2. Mix spices for rim in small bowl. 3. Coat rim of glass and fill with ice. 4. Pour in cocktail mixture and garnish.

bacon&eggSQUARES INGREDIENTS • • • • •

2 cans (8 oz each) refrigerated crescent dinner rolls 8 eggs 12 slices bacon, cooked ¼ cup Parmesan cheese Salt and pepper

DIRECTIONS 1. 2.

Preheat oven to 400°F. Open and unroll the crescents onto a parchment-lined baking sheet. Split each sheet of dough down the middle, so you have a total of 4 large squares of dough. Pinch perforations together in each square to seal dough seams. Fold up the edges of the dough (about ½-inch edge around each square). Crack two eggs into the center of each dough square. Sprinkle with a bit of Parmesan and a pinch of salt and pepper. Place three slices of bacon across the eggs on each square. Sprinkle with remaining Parmesan cheese, and additional salt and pepper if desired. Bake in oven for 10-12 minutes, until the edges of the dough are golden brown and the eggs are cooked to your preference.

tequilaSUNRISE INGREDIENTS For Cocktail • • • •

1 oz tequila Prosecco Orange juice Splash of grenadine

For Garnish

• Halved orange slice • Cherry

DIRECTIONS 1. 2. 3. 4.

Pour 1 oz tequila in champagne flute. Fill halfway with prosecco. Add orange juice until 1 inch from the top. Finish with a splash of grenadine.

COCKTAIL RECIPES COURTESY OF

Kasim Hardaway

Kansas City Influencer @kasimjhardaway

SPRING 2018 | Weekends Were Made for Brunch | 13

vanilla cinnamonbuttermilk pancakes INGREDIENTS • • • • • • • • • •

2 cups all-purpose flour 3 tbsp sugar 1 ½ tsp baking powder 1 tsp baking soda ¼ tsp salt 2 cups buttermilk 1 ½ tsp vanilla extract ½ tsp ground cinnamon 1 egg ¼ cup melted butter

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

Melt the butter and set aside to cool slightly. To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well. In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine. Add melted butter and whisk again. Slowly pour the wet ingredients into the dry ingredients, whisking and stirring to mix it all together. Once it’s combined, stop mixing. If you over-mix, your pancakes won’t be light and fluffy. Set pancake batter aside and heat up a large skillet or griddle over medium-low heat. Add a bit of butter to the preheated griddle and spread to evenly coat or use cooking spray. Use a 1/4 or 1/ 3 cup measuring cup to scoop the pancake batter onto the griddle or skillet. Slowly pour it onto the surface, circling outwards to make a nice circle. Let the pancake cook about 2-3 minutes. You’ll notice bubbles popping up on the surface of the pancake; if the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side. Remove to a plate and cover with a kitchen towel.

ARTIFICIAL FLAVORS, DYES OR PRESERVATIVES

SPRING 2018 | Weekends Were Made for Brunch | 15

capreseavocado toast INGREDIENTS • • • • • • • •

1 cup grape tomatoes, halved 1 cup BelGioioso Mozzarella Pearls, halved ¼ cup fresh basil, chopped 1 tsp plus 1 tbsp olive oil Kosher salt and fresh ground black pepper, to taste 1 avocado, pitted and mashed 4 slices crusty bread 4 whole eggs

DIRECTIONS 1. 2. 3. 4.

In a medium mixing bowl, combine tomatoes, mozzarella pearls, basil and 1 tsp olive oil. Sprinkle with salt and pepper. Cover and let sit at room temperature for 25 minutes. Heat remaining tbsp of olive oil in a skillet over medium heat. Cook eggs just until the whites are cooked, 1-2 minutes per side. Toast bread if desired. To assemble the toast, spread avocado on bread, add fried egg, and top with 1/4 of the caprese mixture. Repeat with remaining ingredients until 4 toasts are made. Serve immediately.

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Easy Mock

Twice-Baked Potatoes

2 strips bacon 1 package Simply Potatoes® Traditional Mashed Potatoes 1/2 cup chive and onion soft cream cheese 3/4 teaspoon Salt 1/3 cup Crystal Farms® Shredded Cheddar Cheese Paprika Chopped fresh chives Heat oven to 350°F. In 10-inch skillet cook bacon on medium-high heat until crisp. Drain grease; crumble bacon. In medium bowl combine Simply Potatoes, cream cheese, bacon and salt; stir to mix well. Spoon about 2/3 cup Simply Potatoes mixture into 6 (1 cup) glass custard cups or ramekins. Top each with 1 tablespoon cheese. Sprinkle lightly with paprika. Bake 15 to 20 minutes or until heated through. Garnish each with chopped fresh chives. © 2018 Crystal Farms

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SPRING 2018 | Fresh Takes: Pizza | 21

PIZZA CRUST INGREDIENTS

3/4 cups lukewarm water 2 tbsp extra virgin olive oil 1 tsp sugar 21/4 tsp instant dry yeast (1 package) 13/4 cups all-purpose flour 1/2 tsp salt

DIRECTIONS

Combine warm water with olive oil, sugar and yeast. Set aside for 5 minutes. In a large bowl whisk together flour and salt. Make a well in the center, pour in the water mixture, and mix until all the flour has been incorporated and the mixture pulls together into a dough (if the dough is too sticky, add a little more flour; if it’s too dry, add more water, a little at a time). Place your dough on a lightly floured sheet of parchment paper and knead it with your hands until it is smooth, elastic, and springs back when pressed (about 7 minutes). Shape the dough into a ball and place in large greased bowl, rolling the dough around the bowl to coat with oil. Cover tightly with plastic wrap and allow to rise in a warm place for about 1 hour or until it doubles in size. Punch the dough to release the air. Turn the dough back out onto the parchment paper and shape it into a 12-inch round. Using the tines of a fork, poke holes all around the crust. Now your pizza dough is ready for your favorite toppings! Bake at 475°F for about 10-13 minutes (let the oven heat up for at least 30 minutes before baking). Baking time depends on the amount of toppings and size of the pizza crust.

FRESH TAKES

In a pinch, we love a good frozen pizza as much as the next person. For those days when you have time to make your pie from scratch though, we’ve included some recipes to take this family favorite to the next level! Start with the Pizza Crust recipe above, then customize your pizza with these out-of-the-box ideas!

22 | Fresh Takes: Pizza | SPRING 2018

NEAPOLITAN PIZZA SAUCE INGREDIENTS • • • • • • • • • • •

2½ cups (28 oz) canned, peeled San Marzano tomatoes in juice 4 tbsp high quality extra virgin olive oil, or more to taste 2 large cloves garlic, crushed 1 small red or yellow onion, minced 1 medium celery stalk, including leaves, minced 1 small carrot, minced 2 tbsp fresh flat-leaf parsley, minced 2 tbsp tomato paste Small handful of fresh basil, chopped ½ tsp salt, or to taste Freshly milled black pepper

DIRECTIONS 1. 2.

Drain the tomatoes in a colander, reserving their juice; seed, chop, and set aside. In a large saucepan or Dutch oven over medium-low heat, warm 3 tbsp of the olive oil. Stir in the garlic, onion, celery, carrot and parsley, and sauté until the vegetables are completely soft, about 12 minutes. Add the tomato paste and stir until it’s coppercolored, about 3 minutes, then add the tomatoes and their juice, cover partially, and simmer gently, stirring occasionally, until thickened, about 45 minutes. Stir in the basil and season to taste with salt and pepper. Remove from the heat and blend in the remaining 1 tbsp olive oil, or more to taste.

Note If a smooth sauce is desired, take the pan off the stove when

it’s cooked and allow it to cool somewhat. Position a food mill over a clean saucepan and pass the sauce through it, being sure to press out as much of the pulp as possible. Place over medium heat just long enough to heat through, about 3 minutes. Remove from the heat and stir in the remaining tbsp olive oil.

Note Ahead-of-time note: The sauce can be made 4 to 5 days in

advance of use and stored tightly covered in the refrigerator, or it can be frozen for up to 3 months. Whether storing it in the refrigerator or freezer, leave out the final 1 tbsp olive oil. Stir it into the sauce after reheating.

SPRING 2018 | Fresh Takes: Pizza | 23

Toppings for All! Fig & Blue Cheese Surprise

Pizza Crust, Neapolitan Pizza Sauce, shredded mozzarella, dried figs, blue cheese crumbles, prosciutto, fresh arugula, kosher salt

Brussels Sprout & Pancetta

Pizza Crust, Neapolitan Pizza Sauce, sliced mozzarella, whole-roasted garlic, smoked pancetta, Brussels sprout leaves, extra virgin olive oil, pecorino

Bacon Cheeseburger

Pizza Crust, Neapolitan Pizza Sauce, cooked ground beef, shredded mozzarella, shredded Pepper Jack, cooked and chopped bacon, sliced red onion, hamburger pickle slices

Caprese

Pizza Crust, Neapolitan Pizza Sauce, shredded mozzarella, thinly sliced large tomato, julienned basil, balsamic reduction drizzle

Breakfast

Pizza Crust, Neapolitan Pizza Sauce, shredded mozzarella, cooked hash browns, cooked and chopped bacon, chopped and cooked red, orange, and yellow bell peppers, eggs

Classic Margherita

Pizza Crust, Neapolitan Pizza Sauce, sliced mozzarella, grated Parmesan, fresh basil

Meat Loversâ&#x20AC;&#x2122; Supreme

Pizza Crust, Neapolitan Pizza Sauce, shredded mozzarella, sweet Italian sausage meat, sliced mushrooms, thin sliced green bell pepper, pepperoni, crumbled cooked bacon

Spanish Tapas

Pizza Crust, Neapolitan Pizza Sauce, chorizo sausage, shredded Manchego cheese, roasted red peppers, red onion, finely chopped fresh parsley

Hero Sandwich

Pizza Crust, Neapolitan Pizza Sauce, shredded mozzarella, grated Parmesan, cooked Italian turkey sausage, and all of the following cooked in turkey sausage drippings: red pepper, yellow pepper, and sliced mushrooms

Grilled Veggie

Pizza Crust, Neapolitan Pizza Sauce, shredded mozzarella, chopped tomatoes, and all of the following, after grilling in a grill wok or basket: halved mushrooms, sliced zucchini, sliced yellow and red bell pepper, and onion Vegetarian

THREE TIMES THE YUMMY!

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SPRING 2018 | Fresh Takes: Pizza | 25

CARAMELIZED ONION, BACON & SPINACH PIZZA INGREDIENTS • • • • • • • • • • • • • •

Pizza dough (see recipe on page 21) 7 slices bacon, cooked and chopped 3 tbsp olive oil, divided 8 oz baby spinach 1 large red onion, ¼-inch sliced Salt and freshly ground black pepper 1 tsp granulated sugar 1 tbsp balsamic vinegar 2 tbsp butter 1 large clove garlic 2 tbsp flour 3/4 cup milk 6 oz mozzarella cheese, shredded 2 oz Parmesan cheese, finely shredded

DIRECTIONS 1. 2. 3.

4. 5. 6.

Place a pizza stone in oven and preheat oven to 475°F. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add spinach and sauté just until wilted. Transfer to several layers of paper towels and squeeze some of the excess liquid from spinach. Set aside. Add another 1 tbsp olive oil to skillet and set over medium heat. Add onions, season lightly with salt and sauté 10 minutes. Add sugar and cook until they begin to caramelize, about 5-10 minutes longer, adding a few tbsp water as needed to prevent them from drying and burning. Stir in balsamic vinegar and cook 1 minute longer, set aside. Brush top of pizza crust with remaining 1 tbsp olive oil and let rest 10 minutes. In a small saucepan, melt butter over medium heat. Add flour and garlic and cook, stirring constantly, about 1 minute. While whisking, slowly pour milk into flour mixture. Season with salt and pepper to taste and bring mixture just to a boil, stirring constantly, then remove from heat. Spread white sauce evenly over pizza, leaving edges uncoated. Top with half of the mozzarella and half of the Parmesan, then add spinach, bacon and onions. Top with remaining half of the mozzarella and Parmesan. Transfer pizza to preheated pizza stone and bake in preheated oven 8-12 minutes until cheese is melted and crust is golden.

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SPRING 2018 | Fresh Takes: Pizza | 27

GARLIC RANCH CHICKEN PIZZA INGREDIENTS Pizza • • • • •

Pizza dough (see recipe on page 21) 2 cups mozzarella cheese, shredded 1/2 cup bacon, cooked and crumbled 1 cup chicken, cooked and shredded 2 tomatoes, thinly sliced

• • • • • • • •

2 tbsp sour cream 3 tbsp mayonnaise 2 1/2 tbsp milk 1/2 tsp garlic salt 1/ 8 tsp dill 1/ 8 tsp dried parsley Dash of onion powder Salt and pepper, to taste

Garlic Ranch Sauce

DIRECTIONS 1. 2.

Preheat oven to 475°F. Mix all ingredients together for the garlic-ranch sauce. Spread mixture over the top of the pizza dough. Sprinkle 1 cup of the mozzarella cheese over top, followed by the chicken, bacon, and tomatoes. Sprinkle remaining cheese on top. Bake for 9-12 minutes, or until crust is golden brown and cheese is bubbly.

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SPRING 2018 | Fresh Takes: Pizza | 29

TACO PIZZA INGREDIENTS • • • • • • • • •

Pizza dough (see recipe on page 21) 1 package (8 oz) cream cheese, softened 1 cup (8 oz) sour cream 1 lb ground beef or ground turkey 1 packet taco seasoning mix 1 medium tomato, chopped 1 cup cheddar cheese, shredded 1 cup mozzarella cheese, shredded 1 cup lettuce, shredded

DIRECTIONS 1. 2. 3. 4.

Preheat the oven to 475°F. Bake for 9-12 minutes, or until crust is golden brown. Cool for about 20 minutes. In a small bowl, mix the softened cream cheese and sour cream. Use a whisk to remove any lumps. Spread over the cooled crust. Chill in the refrigerator. Brown the ground beef and drain. Add taco seasoning packet and water, according to package directions. Simmer for 5 minutes, stirring occasionally. Sprinkle the ground beef evenly over the cream cheese layer. Top with lettuce, tomatoes, and cheese.

No high fructose corn syrup

No artificial flavors or colors

32 | Salad from Scratch | SPRING 2018

Salad from Scratch

There’s no need to eat the same boring salad every day. It’s simple to create your own dressing that accompanies your preferred salad base perfectly. We’ve provided ingredient and measurement suggestions below, but feel free to adjust to highlight your favorite flavors!

Italian

Dressing

INGREDIENTS

1/ 3 cup white wine vinegar 1/ 3 cup red wine vinegar 1 cup extra virgin olive oil 3 tbsp water 2 tsp kosher salt 1½ tsp dried parsley 11/2 tsp dried oregano 1 tsp garlic powder 1 tsp onion powder 1 tsp honey 1/2 tsp ground black pepper 1/2 tsp dried basil 1/4 tsp dried thyme

Caesar

Dressing

INGREDIENTS

2 tbsp mayonnaise 2 tsp Dijon mustard 2 garlic cloves, pressed ¼ cup fresh lemon juice ½ tsp salt ½ tsp freshly ground black pepper 1 cup mild or extra light olive oil (not extra virgin) ½ cup Parmesan cheese, shredded

DIRECTIONS

Place mayonnaise, Dijon mustard, garlic cloves, lemon juice, salt, and freshly ground black pepper in the bowl of an electric food processor. Process until smooth and well blended. While the food processor is still on, VERY slowly pour in olive oil. Process until thick and creamy. Add Parmesan cheese and pulse 5 or 6 times.

SALAD BASE

1 head romaine lettuce, roughly chopped 1/2 head iceberg lettuce, chunked 6 whole pepperoncini 1/2 cup whole black olives 1/2 cup whole red cherry tomatoes 1/2 small red onion, very thinly sliced into circles 1/ 3 cup grated Parmesan

SALAD BASE

1 large head romaine lettuce, roughly chopped Freshly shaved Parmesan 2 cups croutons

SPRING 2018 | Salad from Scratch | 33

Garlic & Herb

Dressing

INGREDIENTS

¾ cup raw apple cider vinegar 1-2 tbsp mayonnaise 3 cloves garlic, minced Salt and pepper, to taste 1 tsp basil 1 tsp thyme 1½ cups extra virgin olive oil

SALAD BASE

½-1 head lettuce, chopped ½ red onion, halved and thin sliced 1 cucumber, peeled and thin sliced ½ carrot, shredded Salt and pepper, to taste 2 tomatoes with juice, diced ½ cup cheddar cheese, shredded

Honey Mustard

Dressing

INGREDIENTS

1 lemon, juiced 1 tbsp apple cider vinegar 2 tbsp honey 2 tbsp Dijon mustard 1/2 tsp minced garlic 1/4 tsp sea salt Ground pepper, to taste 1/4 cup olive oil

SALAD BASE

4 cups romaine lettuce leaves, washed and chopped 1/4 cup diced bacon, cooked and diced 1 cup grape or cherry tomatoes, chopped 1 large avocado, pitted and sliced 1/4 cup corn kernels 1/4 of a red onion, sliced

8 | Overnight Oats | SPRING 2018

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Easy Strawberry Mousse Serves 6 • • • • • •

3/4 cup Daisy® Cottage Cheese 4 ounces cream cheese 1 1/2 cups fresh strawberries 1/4 cup sugar 1 teaspoon orange juice 2 cups frozen whipped topping, thawed

Step 1:

Pulse the strawberries in a food processor until pureed; set aside.

Step 2:

Place the cottage cheese, cream cheese, sugar and orange juice in a food processor; process until smooth.

Step 3:

Add the pureed strawberries; process until blended.

Step 4:

Place into a large bowl; fold in the whipped topping.

Step 5:

Spoon into serving dishes; refrigerate until ready to serve.

Spring Salads

Spring Pea Salad With Cheese Ingredients 2/3 cup mayonnaise salt and pepper to taste 1/3 cup diced red bell pepper 1 cup diced celery 1 (16 ounce) package frozen green peas, thawed 3/4 cup cubed Alpha Morning Sun Northwoods Cheddar 6 leaves lettuce Directions In a large bowl, mix together mayonnaise, salt, pepper, red (or green) pepper and celery, until combined. Stir in peas and cheese. Chill until ready to serve. Serve over lettuce leaves.

Blue Cheese & Bacon Potato Salad Ingredients 1/2 cup 1 cup 1 cup 2 1/2 teapoons 4 oz. 6 oz. 3 pounds 16 oz.

sliced green onions chopped celery Mayo chopped parsley Belgioioso Blue Cheese Crumbles Cooked Bacon -diced cooked, diced potatoes Sour Cream salt & pepper to taste ground black pepper

Baby Field Greens With BellaVitano Cheese Ingredients 1 bag mixed Baby Greens 5 oz. Sartori BellaVitano Shaved Cheese any variety 1 Red Pepper-cut julienne 1 Yellow Pepper-cut julienne 1/2 cup Red Wine Vinaigrette Half Lemon / for juice 1 carrot, sliced Directions Add all ingredients together and serve immediately. Dressing the salad in advance will wilt the lettuce.

Grand Cru Cheese Dip Ingredients 1 cup Grand Cru Cheese Shreds 1 cup mayonnaise 1â &#x201E;4 cup scallion 1â &#x201E;4 cup purple onion Directions Add mayonnaise, scallions and onion. Add shredded Grand Cru Cheese and mix well. Put in fridge until ready to serve. Serve as a spread with assorted crackers .

38 | Spring Chickens | SPRING 2018

SPRING

Chickens

We have found the perfect family meal for a springtime weekend dinner. With limited effort, you can create a beautiful, nutritious meal that highlights the flavors of spring! Paired with roasted vegetables and buttery mashed potatoes, you canâ&#x20AC;&#x2122;t go wrong with these three takes on roast chicken.

SPRING 2018 | Spring Chickens | 39

CLASSIC

Roast Chicken INGREDIENTS • • • • • • • •

One 3-4 lb whole chicken 2 medium onions, roughly chopped 2 carrots, roughly chopped 2 sticks of celery, roughly chopped 1 bulb of garlic, broken into cloves Olive oil 1 lemon 1 bunch of mixed fresh herbs , such as, thyme, rosemary, bay

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

7. 8.

Remove the chicken from the refrigerator 30 minutes before cooking it to allow it to come to room temperature. Preheat the oven to 475°F. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled. Place the vegetables, garlic, and herbs in a Dutch oven and drizzle with oil. Drizzle the chicken with oil and season well with sea salt and black pepper. Place the chicken on top of the vegetables. Carefully prick the lemon all over, using the tip of a sharp knife. Microwave for 40 seconds to bring out the flavor of the lemon. Put the lemon inside the chicken’s cavity along with the bunch of herbs. Place in the oven, then turn the heat down immediately to 400°F and cook for 1 hour 20 minutes, basting the chicken a few times throughout. When the chicken is cooked, remove it from the oven and transfer the chicken to a cutting board to rest for about 15 minutes, covered with a layer of tin foil and a kitchen towel.

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SPRING 2018 | Spring Chickens | 41

BEER Roasted Chicken with Chipotle Chimichurri INGREDIENTS • • • • • •

One 21/2-3 lb whole chicken 1 red onion, quartered 1 whole head of garlic 1 bunch of fresh thyme 2 lemons, quartered 1 head of broccolini

• • • • • • •

¼ cup barbecue sauce 1 tsp chipotle powder 2 tsp sambal oelek 1 tsp salt 1 tsp freshly cracked pepper 2 tsp dry oregano 1 can of beer

• • • • • • •

1 cup fresh parsley, loosely packed ¼ cup fresh cilantro, loosely packed 1 chipotle chile in adobo sauce 1 tsp ground coriander ¼ cup extra virgin olive oil ¼ cup fresh lemon juice Kosher salt and freshly ground black pepper, to taste

Rub

Chimichurri

DIRECTIONS 1. 2. 3. 4.

6. 7.

Preheat the oven to 350°F. Place the red onion in a Dutch oven. Cut the whole head of garlic in half, place one half in the Dutch oven and save the other half. Add the bunch of fresh thyme and the broccolini. Drizzle everything with olive oil, season with salt and pepper and toss. Set aside. Pat the chicken dry and place it on top of the seasoned onions and broccolini. Stuff the lemons, the other half of the garlic and, if you want, extra thyme inside the cavity of the chicken. Tie up the chicken legs using kitchen twine. Tuck under the wings so they don’t burn. In a small bowl, combine all of the rub ingredients except for the beer. Open the beer and add about ¼ cup to the rub mix and save the rest. Pour the rub over the chicken and use a brush to glaze it all over the bird. Season with extra salt and pepper. Pour the rest of the beer can around the chicken (on the veggies). Place a loose piece of aluminum foil on top of the chicken and roast in the oven for approx 30 min. After this time, remove the foil and cook for an additional 12-15 min, until the skin starts to get crispy and golden brown. Take the chicken out of the oven, cover again with aluminum, and let it rest for 10 minutes. While the chicken rests, place all of the chimichurri ingredients in a food processor and pulse until it looks like a pesto. Taste for seasoning. Cut the chicken while it’s warm and serve with some of the roasted veggies. Scoop the juice in the pan all over the cut chicken and top with a generous amount of the chimichurri.

42 | Spring Chickens | SPRING 2018

MAYONNAISE Roasted Chicken INGREDIENTS • • • • • • •

One 3-4 lb whole chicken Fresh thyme sprigs Fresh sage sprigs Salt and pepper 2 heads of garlic, sliced horizontally 1 red onion, peeled and quartered 1 yellow onion, peeled and quartered

• • • • • • •

1 cup mayonnaise ¼ cup apple cider vinegar 1 tbsp Sriracha 1 tsp Worcestershire sauce 1/4 tsp crushed red pepper flakes 1/4 tsp cayenne pepper Kosher salt and fresh ground black pepper

Mayonnaise Sauce

DIRECTIONS 1. 2. 3. 4.

5. 6.

Pat the chicken dry with paper towels and season generously with kosher salt inside and out. Tie the legs together with kitchen twine. Let sit 1 hour in the refrigerator to allow salt to penetrate the meat. In a large bowl or measuring cup, combine the ingredients for the mayonnaise sauce. Separate a cup of the sauce for serving. Set aside. Preheat oven to 425°F. Line 2 halves of garlic head, sage, thyme, and onion halves in the bottom of a Dutch oven and arrange chicken on top. Insert a couple onion halves, 2 halves of a garlic head, sage, and thyme into the chicken. Add remaining onions, sage, and thyme around the bird. Brush chicken generously on all sides with the mayonnaise sauce and sprinkle with herbs. Roast chicken for 50-60 minutes, brushing chicken with the mayonnaise sauce every 15 minutes. As you often transfer chicken in and out of the oven for brushing, you may have to roast it a little longer to compensate the loss of temperature. Once done, let chicken rest in the Dutch oven at least 20 minutes before carving. Serve with the separated mayonnaise sauce.

SPRING 2018 | Spring Chickens | 43

CREAMIEST EVER Mashed Potatoes INGREDIENTS

DIRECTIONS

• • • • •

•

6-8 Yukon Gold potatoes, peeled and quartered 2 garlic cloves, peeled and crushed Whole milk Heavy cream 1 stick butter Kosher salt and black pepper, to taste

Add potatoes to pot along with enough milk to cover potatoes halfway, then add enough cream to completely cover the potatoes. Add garlic cloves. Bring to a boil and cook until tender. When potatoes are done, drain them in a colander, with a bowl underneath. Place potatoes back into the cooking pot. Mash potatoes. Add cupfuls of the reserved hot milk/cream as you mash, until you reach desired consistency. Add butter and salt and pepper to taste.

Ingredients: 12 oz. Wacky Mac® Veggie Rows 3 each Ears fresh corn, grilled or roasted 2 cups Grape tomatoes cut in half 2 each Ribs celery, chopped 1 small Red onion, chopped ½ cup Crumbled Feta cheese 2 Tbsps Fresh basil leaves, chopped 2 Tbsps Fresh chopped parsley 1 Tbsps Olive oil 2 Tbsps White wine vinegar ¼ cup Tomato juice ½ tsp Dried oregano leaves, crushed ¾ tsp Salt ½ tsp Ground black pepper

Directions:

1. Prepare Wacky Mac® according to package directions. 2. Remove kernels from ears of corn. Place in large salad bowl. Add tomatoes, celery, onion and cooled Wacky Mac®. 3. Toss gently but well. Add cheese, basil and parsley. 4. In a small bowl stir together oil, vinegar, tomato juice, oregano, salt and pepper. 5. Pour over salad; toss gently but well.

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48 | Kids Club: Mini Lasagna Cups | SPRING 2018

Mini Lasagna Cups

This recipe is perfect for kids who are learning to cook. The whole family will enjoy this yummy, simple take on lasagna!

INGREDIENTS • • • • • • • •

1 tbsp olive oil 2 Italian sausage links, casings removed 1 cup marinara sauce 11/2 cups ricotta cheese Kosher salt and freshly ground black pepper, to taste 24 2-inch wonton wrappers 11/2 cups mozzarella cheese, shredded 2 tbsp fresh parsley leaves, chopped

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

Preheat oven to 375°F. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray. Heat olive oil in a large nonstick skillet over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and stir in marinara sauce. Season ricotta cheese with salt and pepper, to taste; set aside. Fit wonton wrappers into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Fill each cup with 1 tbsp ricotta cheese. Top with 1 tbsp marinara mixture and 1 tbsp mozzarella cheese; repeat with one more layer. Place into oven and bake for 10-12 minutes, or until the cheese has melted and the wonton wrappers are golden brown. Serve immediately, garnished with parsley, if desired.

Sweet Spring Key Lime

Fresh Strawberry

Lemon Meringue

Nothing says “spring is here” like the sweet flavors of KC Pride Premium Pies from Tippin’s. Using the freshest seasonal fruits and berries, these made-from-scratch masterpieces offer all the sweet, tangy and savory flavors you’d expect as if you made it yourself. Find traditional favorites like fresh strawberry at your local Price Chopper.