s Chucks Cooks Summer 2013

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> a letter fromthe chairman

Schnucks Cooks springs into summer with another

magazine chock-full of recipe solutions, from busyweeknight cooking to summer celebrations and entresfor the grill. For instance, check out our spread on GrilledSalad Suppers. Not only have we taken most of the heatout of the kitchen, but each of these delicious salads arerefreshingly light for those warm summer days.

If youre a meat lover, then turn to the center of themagazine for delectable, sticky Root Beer Ribs. The acidityof the soft drink helps tenderize the meat and adds a bit of

sweetness. With just a little advance preparation, the meatwill literally fall away from the bone after low and slowcooking. If pulled pork is more to your liking, then turn topage 20 for three recipes, each prepared with a differentcooking method. For instance, on days you dont feel likestarting the fire, get out your slow cooker and try ourrecipe for sweet & spicy pulled pork its amazing andsecond only to the delicate sweet and savory balance ofthe Jalapeo Peach Pulled Pork! As always, were proud tofeature several how-to videos, and in this issue, executive

chef Alex LaZella offers plenty of tricks and tips on how toprepare this simple summer favorite.

Check out our 5 @ 5:00 series featuring boneless, skinlesschicken breasts. This popular lean protein is reinvented inunique and family-friendly ways that are each on the tablein under 35 minutes. For more rush hour recipes, look atpage 11 for speedy, straightforward dinners. The Hot-HotSpaghetti with Shrimp will spice things up a bit. Althoughwe say it twice, you ultimately control the hot in this

recipe! Our All-In Burgers will remind you of a popularfast-food favorite, but our homemade version surpassesany burger out there!

On your next visit to Schnucks, please check out ourgrilled specialties, sides and desserts in our Deli preparedfoods section. Whether you do the grilling or have us do it,enjoy great meals all summer long, courtesy of yourfriends at Schnucks!

Editorial Team

Creative Director

Senior Designer

Recipe Development Team

Food Styling

Photographer

Wine & Beer Pairings

Recipe Testing

Nutritional Analysis

Prepress & Print Manager

Contributing Writers

Editorial Support

Contributing Photographers

& Stylists

Dave Birkenmeier, Michael McGraw,

Terese Nguyen, Joyce Reese,

Karen Trombley

Jeffrey Scheiber

Matt DeWilde

Chris Hessler, C.E.C., Karen Trombley,

Michael Trombley, C.E.C.

Kathleen Sheridan

Doug Schaible

Stephen Gitto, CSS, CWE,Freddy Lauber, Certified Beer Server

in the Cicerone Program

Debbie Chiesa, Karen Trombley,

Lori Yates, Ross Yedinak

Becky Trepasso, R.D.

Wes Hartman

Terese Nguyen

Stacey Alexander, Kelly Kraemer

Meoli Studio, Studio C, Ann Schulz,

Mary Sutkus, John Fletcher,

Becky McFarland

@To view our Schnucks Cooks Virtual Magazine, visit us

on the web schnuckscooks.com

2013 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc.All rights reserved. All articles in Schnucks Cooks are written and edited

by professionals. Schnucks Cooks is a registered trademark of Schnuck

Markets, Inc. and other trademarks and service marks of Schnucks may

appear in this magazine. ViMax Publishing makes no representation

as to the accuracy or effi cacy of information provided. Reproduction

in whole or part is prohibited without permission of the publisher.

Published by ViMax Publishing & Marketing, Inc. 1-800-940-4944

vimaxmedia.com

to contactschnucks:

St. Louis metro area (314) 994-4400Outside St. Louis metro area (800) 264-4400E-mail to [email protected]

Scott C. Schnuck

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20

28

1612

6

4 lessons from the test kitchen

Herb-Feta Vinaigrette.

5 exploring asparagusRoasted Asparagus with Poached Egg &Lemon-Cream Sauce.

6 grilled salad suppersGrilled Turkey Spinach Salad with Jalapeo-Lime Vinaigrette,Grilled Steak Cobb Salad, Vietnamese Grilled Shrimp Saladand Grilled Vegetable & Couscous Salad.

10 express laneHot-Hot Spaghetti with Shrimp and All-In Burgers.

12 5 @ 5:00: chicken breastsGrilled Chicken BLT with Basil Mayo, Chicken withCreamy Pesto Sauce, Hash Brown Chicken Tostadas,

Tortilla Cheddar Chicken and Grilled Citrus Chickenwith Orange-Avocado Relish.

16 summer shindigRoot Beer Ribs, Stovetop Chipotle Baked Beans, Fresh Corn,

Tomato & Mozzarella Salad and Caesar Potato Salad.

20 pulled pork 3 waysGrilled Pulled Pork with Bourbon Whiskey Barbecue Sauce,Slow Cooker Sweet & Spicy Pulled Pork and Jalapeo PeachPulled Pork.

24 pulled pork 101

26 meals for a stealSesame-Ginger Beef Lo Mein, Fish Soft Tacos andAngel Hair Cabbage Slaw.

28 sweet endingsStrawberries & Cream Grilled Pound Cake, Frozen CoconutCream Pie and Bananas Foster.

}table ofcontents

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> summer

3Schnucks Cooks > Summer 2013


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During this time of year, our taste buds tend togravitate toward lighter fare thats especially

flavorful. Fresh main-dish salads naturally fit thebill, and its a great time to experiment withvinaigrettes to enhance the peak produce inseason. But vinaigrettes arent just for salads.Think of them as a sauce, especially for grilledfish, chicken and vegetables.

A basic vinaigrette is simple to prepare. Theclassic oil to vinegar ratio is three parts oil toone part vinegar, but feel free to play withthese amounts. If you prefer a vinaigrette that

has a bit more punch, use a ratio that is closerto two to one.

Start with an acid, such as your favorite vinegarand/or citrus juice. Sharper vinegars includeapple cider and wine vinegars, but you can alsotry milder options such as Champagne,balsamic, rice and sherry vinegars. Add an

emulsifier, typically Dijon mustard, which willhold the oil with the vinegar. And lastly, reach

for extra virgin olive oil or a neutral-flavored oilsuch as vegetable oil.

When making a vinaigrette, whether youprepare it in a blender or by hand with a whisk,its crucial in the beginning to add about halfthe oil drop by drop. This will help bind thevinaigrette. Thereafter, feel free to pour in theoil in a slow, steady stream.

Your favorite seasonings can be added at the

end. Experiment with fresh herbs, spices andcheese, or add sweetness with fresh berries,honey or brown sugar. For a savory vinaigretteto serve with a main dish, add a touch of heatsuch as fresh chiles, chipotles, hot sauce orginger. Minced almonds or walnuts will alsoadd a bit of texture. The possibilities are trulyendless. Happy cooking!

Lso fr the T Kcn:Vnaig e

Visitschnuckscooks.comto watch our how-to videos! Scan this Tag withyour smart phone to view our Poached Eggvideo. To get the Tag Readervisithttp://gettag.mobion your mobile phone browser.

Herb-Feta Vinaigrette

Active Time: 20 minutesTotal Time: 20 minutes

Makes: about 1 cups

cup red wine vinegar

2 tablespoons Schnucks honey

2 teaspoons Schnucks Dijon mustard

teaspoon salt teaspoon ground black pepper

cup Schnucks extra virgin olive oil

cup crumbled drained Schnucks Selectfeta cheese in brine

2 tablespoons chopped fresh parsley leaves

1 tablespoon chopped fresh basil leaves

2 teaspoons chopped fresh oregano leaves

In medium bowl, with whisk, stir vinegar, honey,

mustard, salt and pepper until well blended.

Whisking constantly and vigorously, very slowly

drizzle oil into vinegar mixture until dressing is

emulsified; stir in cheese and herbs.Each 2 tablespoons: about 148 calories, 14 g total fat

(3 g saturated), 5 mg cholesterol, 139 mg sodium,

3 g carbohydrate, 0 g fiber, 3 g sugars, 1 g protein

> Cooks Wisdom

Vinaigrette can be prepared and refrigerated in an

airtight container up to 1 week in advance.

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Roasted Asparaguswith Poached Egg &Lemon-Cream Sauce

Active Time: 20 minutes

Total Time: 30 minutes Serves: 4

1 bunch fresh asparagus (about 1 pound)

1 tablespoon Schnucks extra virgin olive oil

teaspoon plus8 teaspoon salt, divided

teaspoon plus8 teaspoon ground blackpepper, divided

1 cup Schnucks whipping cream

1 tablespoon fresh lemon juice

1 tablespoon Schnucks unsalted butter

teaspoon chopped fresh tarragon leaves1 tablespoon distilled white vinegar

4 Schnucks large eggs

1. Preheat oven to 400F. In large rimmed baking

pan, toss asparagus with oil and teaspoon

each salt and pepper. Arrange asparagus in

single layer. Roast 12 to 14 minutes or until

tender-crisp.

2. Meanwhile, in 2-quart saucepan, cook creamover medium-high heat 3 minutes or just

until cream simmers. Reduce heat to medium;

simmer 10 to 12 minutes or until cream is

reduced to cup, stirring occasionally during

last 5 minutes of cooking. Remove saucepan

from heat; with whisk, stir in lemon juice, butter,

tarragon,8 teaspoon salt and remaining

8 teaspoon pepper. Cover to keep warm.

Makes aboute cup.3. While cream simmers, fill 12-inch skillet

or saut pan with enough water to come

halfway up sides. Add vinegar and remaining

teaspoon salt; heat to boiling over medium-

high heat. Reduce heat so that water is barely

simmering. Crack eggs, 1 at a time, into small

cup. Slowly slide each egg into water while

immersing cup slightly in water. Cook 4 minutes.

Egg whites should be cooked through and yolksshould be soft. With slotted spoon, transfer each

egg to paper towel-lined plate. If desired, with

paring knife, trim off any loose egg white.

4. Divide asparagus between each of 4 salad

plates. Carefully place 1 egg over asparagus on

each plate; pour about 2 tablespoons sauce

over egg and asparagus.

Each serving: about 356 calories, 31 g total fat

(18 g saturated), 275 mg cholesterol, 459 mg sodium,7 g carbohydrate, 2 g fiber, 2 g sugars, 10 g protein

Universally popular and available year-round,asparagus is appreciated for its versatility. Thereare hundreds of recipes using this member ofthe lily family, which can be steamed, roasted,grilled, baked or eaten raw.

Low in calories and full of antioxidants,asparagus is considered a super food. A goodsource of fiber and protein, asparagus containstwo to three grams each per serving and delivers

important vitamins and minerals, includingvitamins A, C and K, iron and manganese.

When purchasing, look for firm stalks withtight, bright tips and stem ends that arenot dried out or split. Store this vegetablebouquet in the refrigerator up to four daysby placing stems upright in about an inch ofwater. Cover the asparagus with plastic wrap.When ready to prepare, thoroughly rinse theasparagus and simply snap off the ends of

each stalk. They will naturally separate at thewoody part.

Asparagus varies in size, with a range ofthicknesses including thin (pencil), regular andgrilling. The size of the spears is an indication ofthe plants age the thicker the spears, themore mature the asparagus plant. Thinner,tender spears are delicious when boiled briefly,then plunged into ice water and drained.

Serve in a salad or on a vegetable tray with dip.Steam or saut regular asparagus and use thegrilling asparagus when you dont want it to fallthrough the grills grate. Roasting is also a greatoption for all spear sizes as it brings out thenatural sweetness of the vegetable. If you love

just asparagus tips, look for these sold inconvenient eight-ounce packages in select stores.

Referred to as white gold, white asparagus

is considered a delicacy in many parts of theworld. White asparagus is grown undergroundto prevent the spears from absorbing sunlightand turning green. The thick, outer layer onwhite asparagus can be easily removed with avegetable peeler.

Purple asparagus differs from green and whitevarieties due to its higher sugar content,giving it a slightly sweet flavor. The deep violettones come from high levels of antioxidants

in the vegetables skin. Purple asparagusspears are also more tender than their greencounterparts, making them ideal for eatingraw. When cooked, its best to cook the spearsbriefly over high heat just until tender-crisp topreserve their vibrant hue. Also, using acidicdressings containing citrus and/or vinegar inthe finished dish helps enhance and maintainthe deep purple color.

in season >asparagus

exploring asparagus



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grilled salad suppersTis the season for grilling, that is. Summer salads can also be treated to the distinct,smoky flavor of the grill. The instant sizzle of hot grates quickly sears the surface ofgrilled ingredients, intensifying and adding flavor as it cooks. Serving the grilled foodalongside crisp, cool greens provides contrast of textures and flavors for a deliciouslysatisfying summer supper.

leafy > entres

Grilled Turkey Spinach Saladwith Jalapeo-Lime Vinaigrette



2 limes

1 large garlic clove

1 medium jalapeo chile pepper, seededand cut into chunks

1 tablespoon Schnucks honey

1 teaspoon chili powder

teaspoon salt

teaspoon ground black pepper

cup Schnucks extra virgin olive oil

1 package (about 1 pounds) turkeybreast fillets

1 package (1 pint) grape tomatoes

small red onion

1 package (5 to 6 ounces) fresh baby spinach

1 cup shredded Schnucks Monterey Jack orpepper Jack cheese

1.From limes, squeeze 3 tablespoons juice. In

blender, add lime juice, garlic, jalapeo, honey,

chili powder, salt and pepper; blend until

pured. With blender running, very slowly pour

oil into blender to emulsify. Place turkey fillets

and 2 tablespoons vinaigrette in large zip-tight

plastic bag; seal bag, pressing out excess air.

Massage turkey in bag to coat with vinaigrette.Let stand at room temperature at least 10

minutes or up to 30 minutes.

2. Meanwhile, prepare outdoor grill for direct

grilling over medium heat. Cut each tomato

in half. Thinly slice red onion. You should have

about cup sliced red onion.

3.Remove turkey from marinade; discard

marinade. Place turkey on hot grill rack. Cook

6 to 8 minutes or until turkey loses its pink colorthroughout and internal temperature reaches

165F, turning once halfway through cooking.

Transfer turkey to cutting board; let stand

5 minutes.

4. In large salad bowl, toss spinach, cheese,

tomatoes and onion with remaining vinaigrette

from blender until well combined. Thinly slice

turkey fillets. Evenly divide spinach mixture

between each of 4 dinner plates; top salads

with sliced turkey.

Each serving: about 456 calories, 23 g total fat(7 g saturated), 141 mg cholesterol, 708 mg sodium,


Grilled Steak Cobb Salad

Active Time: 30 minutesTotal Time: 40 minutes plus marinating

Serves: 4

1 pounds flank steak or bonelesssirloin steak

1 cup of bottled red wine vinaigrette, divided

teaspoon salt


2 Schnucks romaine hearts (about 1 pound),trimmed and each cut crosswise into1-inch pieces (about 10 cups)

1 can (14 ounces) Schnucks Selectquartered artichoke hearts, drained

and coarsely chopped (about 1 cups)1 jar (7.5 ounces) fire-roasted red peppers,drained and chopped (about cup)

1 package (1 pint) grape tomatoes, eachcut in half

1 package (4 ounces) Schnucks SelectGorgonzola or blue cheese crumbles(about 1 cup)

2 refrigerated hard-cooked peeledeggs, chopped

1 firm-ripe California avocado, cut in half,pitted, peeled and sliced

small red onion, thinly sliced ( cup)

1.Place steak in large zip-tight plastic bag; pour

cup vinaigrette in bag. Seal bag, pressing out

excess air. Massage steak in bag to coat with

vinaigrette. Refrigerate at least 2 hours or up to

overnight to marinate.

2.Prepare outdoor grill for direct grilling

over medium-high heat. Remove steak from

marinade; discard marinade. Sprinkle steak

with salt and pepper. Place steak on hot grill

rack and cook 10 to 14 minutes, depending

on thickness, or until outside is browned and

internal temperature reaches 135F, turning

once halfway through cooking. Transfer steak

to cutting board. Let stand 10 minutes. Internal

temperature will rise to 145F upon standing for

medium-rare. Thinly slice steak across the grain.

3.To serve, divide romaine between each of

4 dinner plates. Arrange remaining ingredients

evenly over romaine. Serve with remaining

cup vinaigrette to drizzle on top.






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Vietnamese Grilled Shrimp Salad

Active Time: 35 minutesTotal Time: 35 minutes Serves: 4

(14-ounce package) vermicellirice noodles

3 cup Asian fish sauce

cup packed Schnucks brown sugar

2 tablespoons fresh lime juice

1 large garlic clove, minced (1 teaspoon)

1 pound raw 36-40 count peeled anddeveined shrimp, thawed if necessaryand tail shells removed

cup water

2 medium carrots1 medium English cucumber

1 cup loosely packed fresh cilantro leaves

1 cup loosely packed fresh mint leaves

cup Schnucks dry roasted peanuts

1 package (8 ounces) shreddediceberg lettuce

1.Prepare noodles as label directs. In small

bowl, stir together fish sauce, brown sugar, lime

juice and garlic until sugar dissolves. Transfer cup to pie plate or shallow bowl; add shrimp

and toss to coat. Stir water into remaining lime

mixture in small bowl.

2.Meanwhile, prepare outdoor grill for

direct grilling over medium heat. Shred carrots

and cucumber. Coarsely chop cilantro, mint

and peanuts.

3.Place shrimp on hot grill rack; discardmarinade. Cook 5 to 6 minutes or until

shrimp turn opaque throughout and internal

temperature reaches 145F.

4.Drain noodles well, then transfer to large

platter or shallow bowl. Add cup lime mixture

and toss to combine. Spread noodles evenly

in platter; top with lettuce, carrots, cucumber,

cilantro, mint and peanuts. Arrange shrimp on

top. Drizzle remaining sauce over salad or serveon the side.




Grilled Vegetable &Couscous Salad


Herb-Feta Vinaigrette (see page 4)

1 package (10 ounces) plain couscous

2 cups water

1 teaspoon salt, divided

Schnucks nonstick cooking spray

2 medium Roma tomatoes, each cutlengthwise in half

1 medium eggplant (about 12 ounces),cut crosswise into 1-inch-thick slices

1 medium red onion, cut through root endinto quarters

1 medium zucchini, cut lengthwiseinto quarters

1 yellow bell pepper, cut lengthwiseinto quarters


1. Prepare outdoor grill for direct grilling over

medium heat. Prepare Herb-Feta Vinaigrette as

directed on page 4. Prepare couscous as label

directs with water and teaspoon salt.

2. Meanwhile, spray large rimmed baking pan

with nonstick cooking spray. Arrange vegetablesin pan; spray top of vegetables with nonstick

cooking spray and sprinkle with remaining

teaspoon salt and black pepper. Place vegetables

on hot grill rack; cover and cook 8 to 12 minutes

or until vegetables soften and brown, turning

occasionally and removing vegetables to same

rimmed baking pan as they are done. I f desired,

when cool enough to handle, remove skin from

tomatoes and bell pepper.

3.Transfer couscous to large serving bowl. Cut

vegetables into 1-inch chunks and add to bowl

with couscous. Add Herb-Feta Vinaigrette and

toss to combine. Makes about 8 cups. If not

serving right away, cover and refrigerate up to

1 day ahead. Toss well before serving.




> Cooks Wisdom

For a great side dish salad, prepare as directed, but cut

grilled vegetables into - to -inch pieces in step 3.

pairings from the vine >

Schmitt Shne Riesling Kabinett

This moderately light-bodied German

Riesling from the Mosel region is crisp with

ever so subtle off-dry and Granny Smithapple characteristics. The acidic elements

and slight sweetness of this cool-climate

wine work well with both the shrimp, and

the flavor combination of lime, garlic and

brown sugar in the Vietnamese Grilled

Shrimp Salad.8


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Proudly raising the

best Angus brandSchnucks is proud to offer the Certified Angus Beef brand - brought to

you by generations of farmers and ranchers, like the Eggers in Mexico, Mo.

www.certifiedangusbeef.com

Ben and Darla Eggers,Sydenstricker Genetics, Mexico, Mo.

Certified Angus Beef

represents quality and

consistency. It takes the

consumer out of having

to decide whether this isbetter than that.


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express laneHaving a handful of quick and delicious go-to recipes can help make the mostof your time, especially during those jam-packed summer days. The experts

from the Schnucks Cooks kitchen suggest a pair of ideas, including ourhot-hot spaghetti that gets its heat from the red pepper flakes and

cherry peppers. And, no matter how many different wayswe make burgers, we always want to try another

like this one with Thousand Island dressing.

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quick and delicious > flavorful too

Hot-Hot Spaghetti with Shrimp



(16-ounce) package spaghetti

2 teaspoons Schnucks olive oil

2 large garlic cloves, minced (2 teaspoons)

1 large shallot, finely chopped (3 cup)

1 teaspoon crushed red pepper flakes

1 pound raw 36-40 count peeled anddeveined shrimp, thawed if necessary

1 package (1 pint) grape tomatoes,each cut in half

3 pickled sweet cherry peppers, sliced or cup drained banana pepper rings

cup dry white wine(such as Sauvignon Blanc)

1 tablespoon Schnucks unsalted butter

teaspoon salt

2 tablespoons coarsely chopped freshparsley leaves

1. Heat large covered saucepot of salted water to

boiling over high heat. Add spaghetti and cook as

label directs; drain, then return to same saucepot.

2. Meanwhile, in nonstick 12-inch skillet, heat

oil over medium heat. Add garlic, shallot andcrushed red pepper and cook 2 minutes, stirring

occasionally. Pat shrimp dry with paper towels.

Add shrimp and tomatoes and cook 3 to 4

minutes or until shrimp turn almost opaque

throughout, stirring occasionally. Stir in peppers,

wine, butter and salt and cook 1 minute or until

heated through, stirring occasionally.

3. Add shrimp mixture and parsley to spaghetti.

With tongs, toss spaghetti until well coatedwith sauce.




All-In Burgers


Total Time: 20 minutes

Serves: 41 pounds Meat Masters ground chuck

2 teaspoons steak or burger seasoning

4 Schnucks sesame seed hamburger buns

6 tablespoons Schnucks ThousandIsland dressing

2 romaine lettuce leaves, thinly sliced

4 thin slices sweet onion

4 thin slices tomato

8 Schnucks kosher dill pickle slices1.Prepare outdoor grill for direct grilling over

medium-high heat (or preheat grill pan over

medium heat 2 minutes). Shape ground chuck

into four -inch-thick burgers. Sprinkle both

sides of burgers with seasoning. Place burgers

on hot grill rack; cover and cook 8 to 10 minutes

or until internal temperature reaches 145F

for medium-rare, or cook to desired doneness,

turning burgers once halfway through cooking.Place buns, cut side down, on hot grill rack.

Cook 1 minute or until toasted.

2.Place burgers on bottom half of buns; spread

dressing on burgers and top with lettuce, onion,

tomato and pickle. Place top half of buns over

pickle to serve.






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Grilled Chicken BLTwith Basil Mayo


8 slices Schnucks hardwood smoked bacon(about 8 ounces)

1 small lemon

cup olive oil mayonnaise orregular mayonnaise

3 tablespoons chopped fresh basil leaves

1 teaspoons Sriracha chile sauce

1 package (about 1 pounds) SchnucksNatural thin sliced boneless, skinlesschicken breast fillets


teaspoon salt


1 package (16 ounces) Schnucks Frenchbread mini loaves

4 green leaf lettuce leaves

2 Roma tomatoes, each cut lengthwise into8-inch-thick slices

1 firm-ripe California avocado, cut in half,pitted, peeled and thinly sliced

1. Prepare outdoor grill for direct grilling over

medium heat. In nonstick 12-inch skillet, cook

bacon over medium heat 6 to 8 minutes or until

crisp, turning occasionally. Transfer bacon to

paper towels to drain.

2. Meanwhile, from lemon, squeeze 1 tablespoon

juice into small bowl. Stir in mayonnaise, basiland chile sauce until well combined; set aside.

3. Spray both sides of chicken with nonstick

cooking spray; sprinkle with salt and pepper.

Place chicken on hot grill rack. Cover and cook 8

to 10 minutes or until chicken loses its pink color

throughout and internal temperature reaches

165F, turning once halfway through cooking.

4. Cut loaves horizontally in half. Evenly spread

mayonnaise mixture on bottom half of eachloaf. Layer chicken, lettuce, tomatoes, bacon

and avocado over mayonnaise mixture; replace

top half of loaves. Cut each crosswise in half to

make 4 sandwiches.




> Cooks Wisdom

If desired, instead of grilling, cook chicken in bacon fatremaining in skillet in step 1 over medium heat 6 to 8

minutes, turning once halfway through cooking.

5 @ 5:00: chicken breastsWhite meat chicken is convenient, versatile and accounts for nearly 60% of thechicken sold most of which are boneless, skinless chicken breasts. From acreative take on the classic BLT sandwich to a bright and fresh orange-avocado

relish topping, this edition of 5 @ 5:00 highlights this lean protein in five differentand delicious ways.

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Chicken withCreamy Pesto Sauce



1 tablespoon Schnucks olive oil

1 package (about 1 pounds)

Schnucks Natural boneless, skinlesschicken breast fillets

teaspoon salt

teaspoon plus8 teaspoon ground blackpepper, divided

tablespoon Schnucks all-purpose flour

1 cup Schnucks half-and-half

cup grated or shredded Parmesan cheese

cup refrigerated basil pesto

1. In nonstick 12-inch skillet, heat oil overmedium heat. Sprinkle chicken with salt and

teaspoon pepper. Add chicken to skillet and

cook 6 to 8 minutes or until chicken loses its

pink color throughout and internal temperature

reaches 165F, turning once halfway through

cooking. Transfer chicken to plate.

2. In same skillet over medium heat, with whisk,

stir in flour and cook 30 seconds, stirring. Add

half-and-half; heat to boiling. Add cheese andstir until melted. Remove skillet from heat. Stir in

pesto and remaining 8 teaspoon pepper. Serve

chicken with pesto sauce.




Hash Brown Chicken Tostadas



1 teaspoons chili powder3 tablespoons Schnucks extra virgin olive

oil, divided

1 Schnucks large egg

1 can (4 ounces) Schnucks dicedgreen chiles

cup chopped fresh cilantro leaves

1 package (20 ounces) refrigerated potatohash browns

3 cup Schnucks finely shredded sharp

Cheddar cheesetoppings such as chopped fresh tomato,salsa, sliced green onion and/orsour cream (optional)

1. Sprinkle both sides of chicken with

chili powder.

2. In nonstick 12-inch skillet, heat 1 tablespoon

oil over medium-high heat. Add chicken

and cook 6 to 8 minutes or until internal

temperature reaches 165F, turning once

halfway through cooking. Transfer chicken to

plate; cover with foil to keep warm.

3. In large bowl, with fork, beat egg. Stir in

undrained chiles and cilantro. Add hash brownsand stir until well combined.

4. In same skillet, heat remaining 2 tablespoons

oil over medium heat. Divide potato mixture

into 4 equal mounds in skillet; press with

spatula to make -inch-thick patties. Cook 8 to

10 minutes or until golden brown on both sides,

turning once. Place 1 chicken fillet on each

patty; sprinkle with cheese. Cover and cook 2

minutes longer or until cheese melts. Serve withdesired toppings.






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Tortilla Cheddar Chicken




1 container (6 ounces) Nostimo plainnonfat Greek yogurt ( cup)

1 tablespoon refrigerated GourmetGarden garlic paste

teaspoon ground ancho or chipotle chile


4 cups Schnucks white corn tortilla chips(about 4 ounces), finely crushed toabout 1 cup

cup Schnucks finely shredded CheddarJack cheese

1 lime, cut into 4 wedges

1.Preheat oven to 425F. Line large rimmed

baking pan or cookie sheet with parchmentpaper or aluminum foil sprayed with nonstick

cooking spray. In pie plate or wide, shallow bowl,

stir together yogurt, garlic and ground ancho

chile. Add chicken and turn to coat.

2.In second pie plate or shallow dish, stir

crushed chips with cheese. Press each piece ofchicken into chip mixture to coat both sides,

pressing lightly so mixture adheres.

3.Place chicken in prepared pan and bake 11 to

13 minutes or until golden brown and internal

temperature reaches 165F. Serve chicken with

lime wedge to squeeze over chicken.




Grilled Citrus Chicken withOrange-Avocado Relish



4 medium oranges

1 lime2 medium garlic cloves, minced(1 teaspoons)

1 tablespoon Worcestershire sauce

4 Schnucks Natural boneless, skinlesschicken breast halves (about 1 pounds)

1 firm-ripe California avocado, cut in half,pitted, peeled and cut into -inch pieces

2 tablespoons chopped freshcilantro leaves

2 tablespoons finely chopped red onionor shallot

2 teaspoons Schnucks extra virgin olive oil

teaspoon salt, divided

teaspoon ground black pepper, divided


1.Prepare outdoor grill for direct grilling over

medium heat. From 1 orange, grate 1 tablespoon

peel and squeeze 3 tablespoons juice; transfer to

small bowl. From lime, grate 1 teaspoon peel and

squeeze 2 tablespoons juice. Add lime peel and

1 tablespoon juice to same bowl. Stir in garlic

and Worcestershire sauce. Place chicken in large

zip-tight plastic bag; pour orange juice mixture

over chicken. Seal bag, pressing out excess air;

let stand at room temperature 15 minutes or

refrigerate up to 2 hours.

2. Meanwhile, segment remaining 3 oranges:

Trim off top and bottom ends to make 2 flat

surfaces. Place oranges, cut side down, on

cutting board. With small paring knife, slicedown the sides following the natural curve

of the fruit to completely remove skin and

white pith. Holding orange over small bowl,

with paring knife, cut on either side of the

membranes to release each segment. Cut or

tear each segment crosswise in half and place

in medium bowl; add avocado, cilantro, onion,

oil, teaspoon salt, 8 teaspoon pepper and

remaining 1 tablespoon lime juice and toss tocombine. Makes about 1 cups relish.

3.Remove chicken from marinade; discard

marinade. Spray both sides of chicken with

nonstick cooking spray; sprinkle with remaining

teaspoon salt and 8 teaspoon pepper. Place

chicken on hot grill rack. Cover and cook 12 to

14 minutes or until chicken loses its pink color

throughout and internal temperature reaches

165F, turning once halfway through cooking.To serve, spoon relish over chicken.




Scan this tagto watch our How toSegment an Orange video.

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TOML

EFTTHEFAMILYFARMTOE T HE FA Y

2013 California Avocado Commission


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l b t f il b k d bb


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Root Beer Ribs


Total Time: 2 hours 10 minutes plusmarinating Serves: 10

8 pounds Pride of the Farm pork loin babyback ribs (about 3 racks)

2 bottles (2 liters each) Schnucks Super Sroot beer


6 large garlic cloves, minced(about 2 tablespoons)

1 small yellow onion, finely chopped(about 1 cup)

2 cups Schnucks ketchup

3 cup Worcestershire sauce

cup red wine vinegar

2 tablespoons Schnucks dark brown sugar

2 teaspoons chopped fresh thyme leaves

2 teaspoons ground black pepper

1 teaspoon kosher salt

1.Peel membrane from bone side of each rack

of ribs. Place ribs in large roasting pan. Reserve

2 cups root beer. Pour remaining root beer over

ribs to cover completely. (There may be some

root beer remaining.) Cover pan and refrigerate

at least 4 hours or up to overnight.

2.In 3-quart saucepan, heat oil over medium

heat. Add garlic and onion and cook 4 to 6

minutes or until onion is soft, stirring frequently.

Add remaining ingredients and 2 cups reserved

root beer; heat to boiling over high heat.

Reduce heat to medium and boil 25 to 30

minutes or until sauce becomes very thick and

is reduced to 3 cups, stirring occasionally during

last 10 minutes of cooking.

3.Meanwhile, prepare outdoor grill for indirect

grilling over medium-low to medium heat (grill

temperature should be maintained at 325F).

Remove ribs from marinade; discard marinade.

Place ribs on unlit part of grill; cover and cook

1 to 2 hours or until meat is fork-tender and

easily pulls away from bone, turning every

20 minutes. Brush ribs generously with sauce

during last 20 minutes of cooking. Serve ribs

with any remaining sauce.




> Cooks Wisdom

Prior to marinating the ribs, the me mbrane should be

removed to allow the marinade to penetrate the meat.

To peel the membrane from ribs, turn the ribs bone side

up. With a sharp paring knife, carefully lift up the edge

of the membrane from a corner of the slab. Work your

fingers between the membrane and rib meat to loosen

the membrane. With a paper towel in your hand to avoidslipping, pull the membrane across the slab to remove.

To prepare a gas grill for indirect grilling, preheat grill

with all burners on high. Once preheated, turn off 1

burner on a 2-burner grill or 2 burners on a 3-burner grill.

Reduce the heat on the remaining burner to medium-

low. Place ribs on unlit part of grill. You want to maintain

an internal grill temperature of about 325F.

Ribs can also be cooked in preheated 325F oven. Place

racks in single layer in foil-lined large rimmed baking

pans. Bake, uncovered, 1 to 2 hours or until ribs are

fork-tender, brushing ribs generously with sauce duringlast 20 minutes of cooking.

Stovetop Chipotle Baked Beans

Active Time: 20 minutesTotal Time: 1 hour 10 minutes Serves: 10

1 tablespoon Schnucks canola orvegetable oil

1 large onion, chopped (1 cups)1 can (16 ounces) Schnucks pork & beans

1 can (15 ounces) Schnucks pinto beans

1 can (15 ounces) Schnucks red beans

cup Schnucks ketchup

e cup Full Circle Morello cherry fruit spread

1 tablespoons chipotle salsa (availablein select Mexican food aisles next tochipotle chiles in adobo) or adobo saucefrom canned chipotle chiles

teaspoon salt

In 3- to 4-quart saucepan, heat oil over medium

heat. Add onion and cook 7 to 9 minutes oruntil tender, stirring occasionally. Add undrained

beans, ketchup, fruit spread, salsa and salt;

heat to boiling over high heat. Reduce heat to

medium-low and cook, uncovered, 50 minutes

or until sauce becomes very thick, stirring

occasionally and more frequently during last

10 minutes of cooking. Makes about 5 cups.

Each serving: about 184 calories, 2 g total fat (0 g saturated),

1 mg cholesterol, 727 mg sodium, 36 g carbohydrate,7 g fiber, 16 g sugars, 7 g protein

summer shindigIts easy to find reasons to celebrate during the summer months, from graduationsto the 4th of July and beyond. Whether youre entertaining a big crowd or simplyenjoying a backyard barbecue, our summer recipes make an impressive spread.The acidity of the root beer helps tenderize the meat as it marinates and also addssweetness for succulent baby back ribs. Along with the ribs are three sensationalsides, chipotle baked beans, a refreshing corn salad and potato salad made withclassic Caesar dressing.

celebrate family > backyard bbq




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Fresh Corn, Tomato &Mozzarella Salad


3 ears fresh corn, husks and silks removed

1 ball (8 ounces) BelGioioso freshmozzarella cheese

1 package (1 pint) grape tomatoes

1 large garlic clove, minced (1 teaspoon)

3 tablespoons Schnucks extra virginolive oil

1 tablespoon plus 1 teaspoonred wine vinegar

teaspoon salt

teaspoon Schnucks Dijon mustard

8 teaspoon ground cayenne pepper2 teaspoons chopped fresh oregano leaves

fresh spinach leaves for garnish (optional)

1. Heat large covered saucepot of water to

boiling over high heat. Add corn and cook 4

minutes; drain. When cool enough to handle,

cut corn kernels from cobs.

2. Meanwhile, cut cheese into -inch pieces;

cut tomatoes in half. In large bowl, with whisk ,

stir garlic, oil, vinegar, salt, mustard and cayenne.Add oregano, corn, cheese and tomatoes and

toss to combine. If desired, garnish with spinach

leaves. If not serving right away, cover and

refrigerate up to 1 day ahead. Makes about

4 cups.




Caesar Potato Salad

Active Time: 35 minutesTotal Time: 35 minutes plus chilling

Serves: 12

3 pounds Schnucks red potatoes, unpeeledand each cut into -inch chunks

2 teaspoons salt

8 slices Schnucks hardwood smoked bacon(8 ounces), each cut crosswise into-inch pieces

1 cup Schnucks classic Caesar dressing

3 cup minced red onion

cup grated Parmesan cheese

1 tablespoon Worcestershire sauce


4 refrigerated hard-cooked peeledeggs, chopped

2 tablespoons rinsed and drainedcapers (optional)

1.In 5- to 6-quart saucepot, place potatoes, salt

and enough water to cover; heat to boiling over

high heat. Reduce heat to medium; simmer,

uncovered, 10 to 12 minutes or until potatoes

are fork-tender. Drain potatoes well.

2. Meanwhile, in nonstick 12-inch skillet, cook

bacon over medium heat 15 to 20 minutes or

until crisp, stirring occasionally. With slotted

spoon, transfer bacon to large serving bowl.

Add dressing, onion, cheese, Worcestershire

sauce and pepper and stir until well combined.

Add warm potatoes, eggs and capers, if using;

toss until mixture is well combined. Cover and

refrigerate at least 4 hours or up to overnight.Makes about 9 cups.





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BRING ON

BOLDFLAVOR

2013 Kraft Foods

Amazing Blue Cheese &Bacon BurgersPREP: 25 min. | MAKES: 12 servings

what you need2 lb. lean ground beef

1 pkg. (4 oz.) crumbled blue cheese

8 slices cooked OSCAR MAYER Bacon,

crumbled

1/2 cup A.1. Original Steak Sauce

2 Tbsp. A.1. Dry Rub Bold Original

12 slider buns

make it

heat grill to medium-high heat.mix all ingredients except buns; shape into12 (3/4-inch-thick) patties.

grill 5 min. on each side or until done (160F),placing buns, cut-sides down, on grill grate forthe last 2 min.

fill buns with burgers.

Substitute:Prepare using ground chicken.

Serving Suggestion:Serve with fresh fruit andbaked chips to round out the meal.

Nutrition Information Per Serving:290 calories,13g total fat, 5g saturated fat, 60mg cholesterol,690mg sodium, 21g carbohydrate, 1g dietary fiber,4g sugars, 22g protein, 2%DV vitamin A, 0%DVvitamin C, 10%DV calcium, 15%DV iron.

top it!


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pulled pork3waysA staple in the Memphis barbecue tradition, pulled pork gets its signature moist and tender texture fromcooking over a low flame for an extended period of time. During the slow cooking process, the connectivefibers within the meat break down, making it easy to pull apart for that distinct shredded consistency.Weve taken this southern classic and dressed it up three different ways. Each is versatile and delicious,whether served in a bun or on crisp Bibb leaves for a barbecue-inspired lettuce wrap. If youre short ontime, pulled pork can be made up to three days in advance... just shred the pork when warm.

beer pairing >Schlafly Pale AleAmerican Pale Ales are fairly new to the American beer

scene, but quickly gaining popularity with unique

American hop characteristics. Following the

fermentation process, this golden amber ale, with its

pine-citrus aroma, is brewed with Cascade and Chinook

dry hops. Balancing the hops with North American

malts, including caramel malted barley, makes this a

satisfying ale, and a perfect complement to barbecue!

top it!Experiment with your pulled pork sandwichtoppings... try coleslaw, dill or sweet pickles, sharpCheddar cheese or fresh, fried or sauted onions togive your barbecue creation that extra kick!

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open pit taste > home bbq


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p p q

Grilled Pulled Pork withBourbon Whiskey Barbecue Sauce


Total Time: 4 hours 45 minutes plus chilling

Serves: 10

1 whole (unsliced) Pride of the Farm porkbutt (about 8 pounds), trimmed if desired

cup A.1.cracked peppercorn or boldoriginal dry rub


1 medium onion, finely chopped (1 cup)2 tablespoons fresh thyme leaves

2 tablespoons refrigerated GourmetGarden chunky garlic blend or mincedfresh garlic

2 cups bourbon whiskey

2 cups barbecue sauce

1.Place pork in 13 x 9-inch glass or metal baking

dish. Rub pork all over with dry rub. Cover and

refrigerate at least 2 hours or up to overnight.

2.Prepare outdoor grill for indirect grilling over

medium-low to medium heat (grill temperature

should be maintained at 325F). Place pork,

fat side up, on unlit part of grill. Cover and cook

4 to 5 hours or until internal temperature

reaches 190F.

3.Meanwhile, in 2- to 3-quart saucepan, heat oil

over medium heat. Add onion, thyme and garlic

and cook 2 to 3 minutes or until onion begins

to soften, stirring frequently. Add whiskey and

heat to boiling over medium-high heat. Boil 8 to

10 minutes or until mixture is reduced to cup.

Add barbecue sauce and cook over low heat 5

minutes to blend flavors.

4.Transfer pork to large bowl. Trim off and

discard desired amount of fat. Remove bone.

With 2 forks, shred pork. Stir in sauce. Makes

about 12 cups pork.




1

2

See our Cooks Wisdom on the following page.


open pit taste > home bbq


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> Cooks Wisdom

Pork can be prepared in a 325F oven. Prepare pork

through step 1 with fat side up in Dutch oven. Add

cup water. Cover tightly with aluminum foil. Bake

4 to 5 hours or until internal temperature reaches

190F. Transfer pork to large bowl. Pour liquid from

Dutch oven into large bowl. Let stand 1 minute to

allow fat to rise to top. Skim off 1 tablespoon fat

to use instead of oil in step 3. Skim off and discardany remaining fat. Pour remaining liquid into 2- to

3-quart saucepan; heat to boiling over high heat.

Boil 8 to 10 minutes or until reduced to about 1 cup.

Pour liquid into sauce.

Slow Cooker Sweet &Spicy Pulled Pork


Total Time: 9 hours 30 minutes Serves: 12

1 head garlic, cloves peeled and

coarsely chopped1 large onion, chopped (about 1 cups)

1 cup barbecue sauce

cup balsamic vinegar


2 tablespoons chili powder

2 tablespoons molasses

2 tablespoons Schnucks Dijon mustard

2 tablespoons Worcestershire sauce

2 teaspoons Tabasco sauce plus additional

for more heat, if desired1 teaspoons salt

1 teaspoon ground black pepper

teaspoon ground cayenne pepper


1. In 6- to 8-quart slow-cooker bowl, stir all

ingredients except for pork until well combined.

Add pork and turn to coat in sauce. Place pork,

fat side up, in slow-cooker bowl. Cover slowcooker with lid and cook on low 9 to 10 hours

or on high 4 to 5 hours or until pork is very

tender. Do not lift lid during cooking.



With 2 forks, shred pork. Skim off and discard any

fat in slow-cooker bowl. Return pulled pork to

sauce; stir to combine. If desired, stir in additional

Tabasco. Makes about 12 cups pork.




Jalapeo PeachPulled Pork


Total Time: 5 hours Serves: 10

2 tablespoons ground cumin

2 tablespoons kosher salt1 tablespoon ground black pepper


1 jar (18 ounces) Schnucks peach or apricotpreserves (about 13 cups)

6 large jalapeo chile peppers (about 6ounces), sliced (about 1 cups)

1 (12-ounce) can or bottle lager beer

1. Preheat oven to 325F. In cup, stir cumin,

salt and pepper. Rub cumin mixture all over

pork. Place pork, fat side up, in Dutch oven or

heavy 6- to 8-quart saucepot with tight-fitting

lid. Spread preserves all over pork. Sprinkle

jalapeos around pork, then pour beer into

Dutch oven.

2.Cover Dutch oven with lid. Bake 4 to 5

hours or until pork reaches a minimum internal

temperature of 190F.



With 2 forks, shred pork. Skim off and discard

any fat in Dutch oven; pour about 2 cups

of remaining liquid into shredded pork. If

desired, save any remaining liquid for reheating

leftovers. Makes about 12 cups pork.




2 3

p p q

BONUS Recipes!Scan this Tag with your smart phone to view ourPeach Crisp video!PLUS, visitschnuckscooksmag.com to view archived issues of Schnucks Cooksmagazine... and be sure to check out page 17 of the Summer 2010 edition, to view ourMarinated Hearts of Palm Saladrecipe, shown on page 23.

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pulled pork1011.

2.

3.

4.

Succulent pulled pork, an iconic southern dish, is both delicious andeasy to prepare. Cooked low and slow, whether grilled, roasted or

prepared in a slow cooker, seasoned, shredded pork smothered with atasty sauce is finger-licking good any way its prepared.

pulledpork

1.The Cut The pork butt is the cut of choice for pulled pork, which is actually from

the shoulder area. The ideal size is about 7 to 8 pounds. The layer of fat along

the topside of a pork butt is called the fat cap, which should be left intact. As the

pork cooks, the fat cap melts and naturally bastes the pork.

2.Dry Rub Rubbing the outside of the pork with a dry rub (a combination of driedspices) adds a base flavor profile to the pork. The seasoning will get distributedthroughout the pork when it s shredded.

3.Flavor and Roast Place the seasoned pork fat side up in a Dutch oven. The

pork can then be flavored to your liking with fruit preserves or chutney, maple

syrup, molasses, mustard, chopped fresh herbs, sliced chile peppers or garlic.

Next, pour in a liquid, such as your favorite beer or cider the possibilities are

endless. Roast the pork, tightly covered, at 325F for about 4 to 5 hours. The

internal temperature of the pork should reach 190F the magic number at

which point the connective tissues in the pork break down, resulting in moist,

fall-apart-tender pork.

4. Shredding Transfer the pork to a baking dish large enough to shred the

pork. The pork will shred much easier when its hot. Carefully remove the bone

when its just cool enough to handle. While you can use 2 forks or your hands

to shred the pork, you can also use the bone to shred the pork to your desired

consistency. Once the pork is shredded, stir in some of the sauce remaining inthe Dutch oven, reserving any remaining sauce to serve with leftovers.

howtomake

Scan this tagto watch ourJalapeo Peach Pulled Porkvideo.

Alex LaZellaSchnucks Executive Chef

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Flavors of Summer!

For a sure hit at picnics and barbecues, pick Schnucks signature resh sausage!Our butchers grind meat resh in-store, then hand mix it with spices using our own signature recipes.

No preservatives or MSG. Each sausage is stufed in North American hand-pulled hog casings,then hand twisted by our butchers.

Our bratwursts taste like theyre supposed to with a crisp bite, gently spiced to perection.Beer brats have a hoppy avor. Or, go lean with our turkey brats.

Savor the avor all summer!r!

meals for a steal


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meals for a stealLooking for satisfying and flavorful recipes that wont break the bank? YourSchnucks Cooks team has you covered. Our Sesame-Ginger Beef Lo Mein isjust as good as your favorite Chinese take-out, but with the goodness (and

low cost) of a home-cooked meal. And our fish tacos served in warmedtortillas are a great build-it-yourself option for those warm summer nights.

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Sesame-Ginger Beef Lo Mein



1 tablespoon Schnucks canola orvegetable oil

12 ounces boneless sirloin steak, cutcrosswise into -inch-thick slices

1 small yellow onion, finely chopped(about cup)

red bell pepper, cut lengthwise into4 pieces, then each piece sliced crosswise

yellow bell pepper, cut lengthwise into4 pieces, then each piece sliced crosswise

2 large garlic cloves, minced or 2 teaspoonsrefrigerated Gourmet Garden chunkygarlic blend

1 tablespoons grated peeled fresh gingeror refrigerated Gourmet Garden gingerspice blend

(16-ounce) package spaghetti, noodlesbroken in half

1 can (14.5 ounces) less-sodium beef broth(1 cups)

cup water3 cup teriyaki stir-fry sauce & marinade

2 teaspoons sesame oil

1. In nonstick 12-inch skillet, heat canola oil over

medium-high heat. Add beef and cook 1 to 2

minutes or until lightly browned but still slightly

pink in spots, stirring occasionally. With slotted

spoon, transfer beef to plate.

2. Add onion and bell peppers to same skillet

and cook 2 minutes, stirring frequently. Stir in

garlic and ginger and cook 1 minute. Transfer

pepper mixture to plate with beef. Add

spaghetti to same skillet and cook 2 minutes,

stirring constantly.

3. Stir in broth, water and teriyaki sauce; heat to

boiling. Reduce heat to medium-low and cook,

covered, 14 to 16 minutes or until spaghetti is

tender, stirring occasionally and adding beef

mixture and any juices on plate to skillet during

last 2 minutes of cooking. Remove sk illet from

heat; stir in sesame oil. Makes about 6 cups.




> Cooks Wisdom

Try substituting sliced boneless, skinless chicken

breasts for beef.

Fish Soft Tacos



1 pounds tilapia fillets, each cutlengthwise in half

cup Schnucks all-purpose flour

3 Schnucks large eggs

1 package (8 ounces) green chileenchilada sauce, divided

2 cups panko breadcrumbs

6 tablespoons Schnucks canolaor vegetable oil, divided

cup Schnucks sour cream6 medium soft taco

flour tortillas

1 cups Schnucks finely shreddednacho taco cheese (6 ounces)

3 Roma tomatoes, diced

3 cup very thinly sliced red onion

1. Pat tilapia dry with paper towels. Place flour

in pie plate or wide, shallow bowl. In medium

bowl, with whisk, beat eggs with cup

enchilada sauce. Place panko in second pie

plate or shallow bowl.

2. Dredge each piece of tilapia in flour, shaking

off excess, then dip into egg mixture. Press

tilapia into panko to coat both sides, then place

on large sheet of waxed paper.

3. In nonstick 12-inch skillet, heat 3 tablespoons

oil over medium-high heat. Add half of tilapia

and cook 6 to 8 minutes or until golden on theoutside and internal temperature reaches 145F,

turning once halfway through cooking. Place

tilapia on paper towel-lined plate to drain; cover

to keep warm. With slotted spoon, remove

any dark breadcrumbs from pan. Repeat with

remaining 3 tablespoons oil and tilapia.

4. Meanwhile, in small serving bowl, stir

remaining enchilada sauce with sour cream until

well blended. Place tortillas between 2 damppaper towels on microwave-safe plate. Heat in

microwave oven on high 30 to 40 seconds or

until warm.

5.To make tacos, drizzle 1 tablespoon sour

cream sauce in bottom of folded tortilla. Evenly

fill tortillas with tilapia, cheese, tomatoes and

red onion and drizzle with remaining sour

cream sauce. If desired, fill tacos with some

Angel Hair Cabbage Slaw.Each serving: about 580 calories, 31 g total fat (8 g saturated),

150 mg cholesterol, 820 mg sodium, 41 g carbohydrate,

9 g fiber, 6 g sugars, 34 g protein

Angel HairCabbage Slaw



cup Schnucks granulated sugar

2 tablespoons Schnucks extra virginolive oil

2 tablespoons Schnucks white vinegar

2 teaspoons dry ground mustard

teaspoon celery seed

teaspoon salt


1 bag (10 ounces) angel hair cabbagecole slaw

cup fresh Italian flat leaf parsleyleaves, chopped

3 cup chopped radishes (about 4 large)

In large bowl, with whisk, stir first 7 ingredientsuntil sugar dissolves. Add cole slaw, parsley and

radishes and toss until well combined. Let stand

10 minutes to blend flavors. Makes about 3

cups. Serve slaw inside fish tacos or as a side dish.

Each serving: about 80 calories, 5 g total fat (.5 g saturated),


2 g fiber, 6 g sugars,1 g protein


sweet endings


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sweet endingsThe earliest pound cake was named after its simple ingredient list of a pound each of butter,sugar, eggs and flour. Thanks to modern manufacturing and the freezer aisle, pound cake isconveniently available and ready to serve. Try our Strawberries & Cream Grilled Pound Cake

for a creative new take on the classic combination of pound cake and strawberries.Turn the page for another favorite, Bananas Foster. This recipe was created in the early 1950sat Brennans, a popular restaurant in New Orleans, and named for one of its regular patrons,Richard Foster. Bananas sauted in brown sugar, butter and cinnamon, then paired with ascoop of vanilla ice cream is an impressive way to end any meal.

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Strawberries & Cream

Grilled Pound CakeActive Time: 20 minutesTotal Time: 20 minutes Serves: 4

1 package (16 ounces) fresh strawberries,hulled and coarsely chopped(about 3 cups)

2 tablespoons Schnucks granulated sugar

2 tablespoons water

1 package (8 ounces) Schnucks whipped

cream cheese spread3 cup Schnucks powdered sugar

teaspoon Schnucks pure vanilla extract

1 frozen pound cake (10.75 ounces), thawed


1 cup thawed Schnucks whipped topping

fresh mint leaves for garnish (optional)

1. In medium bowl, toss strawberries with

granulated sugar and water until sugar

dissolves. If not serving right away, cover andrefrigerate up to 4 hours.

2.Prepare outdoor grill for direct grilling over

medium heat. In medium bowl, with rubber

spatula, stir cream cheese, powdered sugar and

vanilla until well combined.

3. Slice pound cake crosswise into 8 equal slices.

Evenly spread cream cheese mixture on 1 side

of 4 slices of pound cake. Place remaining4 slices over cream cheese mixture to close

sandwiches. Spray outside of sandwiches lightly

with nonstick cooking spray.

4. Grill pound cake sandwiches 3 to 4 minutes

or until grill marks appear, turning once halfway

through cooking. Place 1 sandwich on each of

4 dessert plates. Top with strawberry mixture

and whipped topping; garnish with mint leaves,

if desired.




Frozen Coconut Cream Pie


Total Time: 25 minutes plus freezingServes: 8

1 Schnucks frozen deep dish ready-to-bakepie crust

2 cups Schnucks vanilla ice cream

1 cups Schnucks sweetened coconut flakes

2 cups thawed Schnucks whipped topping

teaspoon almond extract

1. Bake pie crust as label directs; cool completely.

2. While crust cools, refrigerate ice cream 15

minutes to soften. In microwave-safe medium

bowl, heat coconut in microwave oven on high

1 to 2 minutes or until toasted, stirring every

30 seconds.3. In large bowl, with rubber spatula, add

whipped topping, almond extract, softened

ice cream and 1 cup coconut; fold until well

blended.

4. With rubber spatula, spread ice cream

mixture evenly into pie crust. Sprinkle remaining

cup coconut evenly over ice cream mixture.

Cover pie loosely with plastic wrap; freeze at

least 4 hours or up to 5 days in advance.





happiness is > dessert


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Bananas Foster




2 tablespoons Schnucks unsalted butter

1 tablespoon fresh lemon juice

1 tablespoon water

8 teaspoon ground cinnamon

3 medium firm-ripe bananas, peeled,cut lengthwise in half, then cutcrosswise in half

1 teaspoon Schnucks pure vanilla extract

3 cups Schnucks vanilla ice cream

1.In 12-inch skillet over medium-high heat,

add brown sugar, butter, lemon juice, water and

cinnamon; heat to boiling, stirring constantly.

Boil 1 minute. Add bananas and vanilla extract

and cook 1 to 2 minutes or just until bananas

soften slightly and sauce thickens.

2.Divide ice cream between each of 6 dessert

bowls. Add 2 pieces banana over ice cream

in each bowl and drizzle with sauce. Serveright away.

Each serving: about 329 calories, 10 g total fat (7 g saturated),


2 g fiber, 48 g sugars, 3 g protein

With three simple ingredients, you can enjoy a sweet sensation any night of the week.

Try one of these quick ideas:

> Fold fresh berries into refrigerated vanilla pudding. Serve over Bakery angel food cake. > Sprinkle dried cherries over plain Greek yogurt and drizzle with honey. > Serve pound cake with a dollop of lemon curd and fresh strawberries. > Top refrigerated rice pudding with chunks of fresh pineapple and toasted coconut. > Prepare a milk shake with ice cream, peanut butter and chocolate sandwich cookies.

3ingredients to blissW

Tr

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delallo.com

Ingredients:

1 family-size container hummus(about 16 ounces)

cup crumbled DeLallo Imported Greek Feta1 (7-ounce) container DeLallo Jumbo Pitted

Calamata Olives Ready Pack, drained & chopped cup chopped DeLallo Roasted Red Peppers cup DeLallo Sliced Mild Pepperoncini1 large tomato, diced1 small cucumber, diced

1 tablespoon fresh chopped oregano or dill

Directions:Spread an even layer of hummus along the bottom ofa clear, shallow serving dish. Sprinkle hummus withfeta, olives, red peppers, pepperoncini, tomato andcucumber. Garnish with fresh oregano and serve with pita.

Serves 8 to 10

Visitdelallo.com for more delicious olive & antipasti recipes.

Garden Greek Hummus Dip

Scan this code or visitus atbelgioioso.comfor recipes featuringourFresh Mozzarella.

Looking for a new way to entertain with the fresh flavors of the Mediterranean? ThisGreek-inspired hummus dip is easy to prepare and always a hit. Serve with toasted pita chips.

freshsummerflavors!

glutenfree

Documents

s Chucks Cooks Summer 2013