Red, White and Blue Recipes for Fourth of July
One of the biggest days of the summer is upon us and we’re excited to celebrate! In the spirit of Independence Day we put together a list of some our go-to red, white and blue recipes. Not only are these ideas festive for the Fourth, they also make for fantastic summertime treats.
Red, White and Blue Trifle: Our recipe for Red, White and Blue Trifle has everything you need for a summer celebration. A cool, refreshing dessert with holiday spirit!
Cherry, Bacon & Blue Cheese Salad This tasty summer salad adds some red, white and blue to your greens. The flavors of cherry, bacon, and blue cheese mix perfectly in each bite.
Firecracker Popsicles: These popsicles may not be a full-blown recipe, but they are certainly a key factor in celebrating Fourth of July. They’re great for cooling down in the summer heat.
Pound Cake: This pound cake dish from our Pinterest page is another lovely Fourth of July treat. Made with Chobani® Whole Milk Plain Greek Yogurt, this pound cake makes for a fun addition to the menu! It’s just one of many awesome options on our Pinterest boards.
These are just a few creative ideas for the Fourth of July this year! After all, food can be fun and preparing festive dishes adds a certain pizazz to any holiday. Try any of these options or come up with your own creative meal. Either way visit your local Price Chopper/Market 32 or shop with us online for everything you need!
Cinco De Mayo At Home
There may not be any big parties this year, but you can still enjoy your Cinco De Mayo from home. We put together a few of our favorite recipes to help you celebrate. Once you bite into these tasty dishes, you will find yourself completely immersed in the holiday spirit!
Cheesy Chicken Enchilada Dip: Our Cheesy Chicken Enchilada Dip is a superstar in the appetizer game. All of the essential Cinco De Mayo flavors shine together in this dish, making it a must try during your at home fiesta.
Navajo Tacos: A classic taco recipe with a bit of a twist. Dinners roll are used in the place of a tortilla, evenly topped with your favorite taco ingredients. Count us in!
Super Guacamole: Our Super Guacamole is simple to make while featuring all of the enhancements necessary for the ultimate guac dish. After all, we call it “Super” for a reason!
Mexican Shrimp Cocktail: What would Cinco De Mayo be without a cocktail? We recommend our Mexican Shrimp Cocktail. From shrimp, to avocados and hot sauce it’s got everything you need to celebrate the right way!
Cinco De Mayo may be a little bit different this year, but that doesn’t mean we can’t celebrate! Try any of these options, or browse our recipes page for more excellent dishes to make at home. No matter how you plan on spending your day, we have everything you need to make it perfect.
Happy Cinco De Mayo!
What is in Your CANtry? Five Fabulous Recipes Starring PICS Canned Foods!
Canned foods have flown off the shelves lately as folks prepare to cook more at home over the next few weeks. Canning was a transformative food preservation advance, a process invented in the late 1700s, in response to a call from Napoleon Bonaparte, who was looking for a way to safely store and transport food to feed his army. It was perfected in the early 1800s, with the first commercial canneries starting up in England and America in 1812 and 1813, respectively. Ironically, the can opener was not invented until 1858! Though it was clear heat was key to the process, it was not understood why until Louis Pasteur demonstrated the presence of microorganisms and the temperatures that killed them in the late 1800s. Foods lose nutrients, quality and appeal as time passes, canning was a game changer for home cooks and commercial food service, and remains a great way to create recipes that are delicious and convenient.
The benefits of canned foods are many – fruits and vegetables are usually canned within a few hours of harvesting, capturing their nutrients and flavor right at the peak, and preserving them for a minimum of about two years, sometimes longer. Most canned items are single ingredient, no other additives necessary to maintain flavor, color and texture. Canned foods are budget and time-friendly, prepped and ready to use. Cans are also one of the most recyclable containers – made of 100% recyclable steel, important to sustainability efforts.* Finally, adults and children who regularly eat canned foods have a better intake of fruits, vegetables and fiber than those that do not.
PICS canned fruits, vegetables, tuna, chicken, beans and soups are top quality – you will love exploring the wide variety and flavors. Check these great recipes out – we are powering up the protein and produce content with a focus on canned beans. Beans are a rising star as families become focused on eating more plant-based and plant-forward foods. Let kids add the beans and some of the ingredients while you supervise – they love eating what they help preparing, and it is a positive way to connect them to food skills. Combining beans and other proteins is a budget-smart way to add benefits and a fresh twist to old favorites. Better meals are in the can!
Cowboy Caviar – A versatile recipe that comes together in just a few minutes! Dress it up with chopped mango or canned pineapple, use it as a dip, a side or a salsa on fish or chicken – delish!
Celebrate Easter Traditions…Just A Bit Differently
Viewed as the most important religious feast for Christians, Easter is a time of rejoicing and rebirth. On Easter Sunday, many families attend religious services, gather for Easter egg hunts and sit down together to enjoy a special meal. This year we’ll all be home adhering to local, state and federal guidelines in an effort to limit the spread of the coronavirus. During these challenging times it’s more important than ever to have some sense of normalcy, and treasured traditions can provide that especially for children. While unable to be physically together with some of our loved ones we can still connect thanks to Zoom, Skype, etc… Many churches will be offering virtual religious services, and families can have a virtual celebration so that grandparents and others can join in the fun.
We are all in this together, and we’re here to help you in planning your family’s Easter by providing recipes, fun activities and games for all to enjoy whether together or virtually!
Ham takes center stage at Easter, and we have a variety of hams to help you find one that best meet your family’s needs. Choose from butt or shank portion hams, boneless, spiral and canned hams, and flavored ham steaks for those looking for something small.
Brunch is an Easter tradition for many, whether enjoyed at home or restaurant. Although dining out for brunch isn’t an option this year, dining home is easy with a Smithfield Flavored or Cure 81 Vermont Maple Spiral Ham or this delicious Make-Ahead Hash Brown Egg Bake Make-Ahead Hash Brown Egg Bake . Serve with your favorite fresh fruit or this Citrus-Glazed Fruit Salad, full of flavor and packed with nutrients!
Pick up your favorite muffins from our bakery department or you can bake these Berry-licious Muffins, bursting with colorful berries.
For many Italians, (and non-Italians too) a time-honored Easter tradition is Italian Easter Pie. While not as quick to prepare as the other dishes, you’ll discover this meat and cheese pie is worth the extra effort once you taste it!
Dinner tends not to be as popular as Easter brunch, but for those who prefer it Ham, Scalloped Potatoes, Roasted Asparagus and Mini Croissants (available in the bakery department) is a simple, but delicious menu. If you’ve never prepared scalloped potatoes, you’ll be surprised how easy they are to make!
1 medium onion, chopped
4 T. PICS butter
4 T. PICS flour
Salt and pepper to taste
2 1/2 cups PICS whole milk
6 medium potatoes, thinly sliced
Cook onion in butter until tender, but not browned. Stir in flour and cook until lightly browned. Add salt and pepper. Add milk and cook, stirring until slightly thickened. Place one quarter of potatoes in greased 3-quart casserole; pour ¼ of sauce over potatoes. Continue layers ending with sauce. Bake in a 350° oven for 1 hour or until browned on top and potatoes test tender. Serves 8-10.
Children love coloring and decorating eggs for Easter, and it’s fun to see just how creative they can be!
If you are dyeing eggs for fun or for an egg hunt keep in mind these basics for safety:
- Wash hands following the recommended CDC guidelines
- Use only eggs that have been refrigerated and discard eggs that are cracked or dirty
- After hard cooking eggs, dye them with food-safe coloring and return them to the refrigerator within 2 hours
- For an egg hunt, eggs should be hidden in places that are protected from dirt, moisture, pets, and other sources of bacteria
- Total time for hiding and hunting eggs should not exceed 2 hours
- “Found” eggs must be washed, re-refrigerated and should be eaten within a week.
There are so many ways they (and you) can decorate Easter eggs. Choose what works best for your family. You can check out our Kids Cooking Club egg decorating video below.
Purchase a kit – Today egg decorating kits come with stickers, holders, etc., holders etc.
Make your own food color dyes – Using a container deep enough to hold the eggs, combine ½ to 1 Tbs. of food coloring with 2 tsp. vinegar, and fill half way with water. Carefully place eggs in the container. The longer they are left in the dye, the darker the color shade. Remove eggs from the dye, pat dry with a paper towel and place in a holder.
*Eggs may also be colored on before placing in the dye with swirls, shapes, etc. The wax will resist the dye and the colored design will show through.
Make your own natural dyes –Combine one of the following dye sources from the color chart below with ½ Tbs. vinegar with some cold water in a saucepan. Add raw eggs (make sure there’s enough water to cover the eggs) and bring to boil. Reduce heat and simmer 10 to 15 minutes. The longer you simmer, the darker the color will be, but simmer at least 8 minutes so that the eggs cook thoroughly.
Yellow – turmeric or saffron
Red – cranberries
Purple – beets, red onion skin
Green – spinach
Blue – blueberries
Color with crayons – This may be a perfect option for little ones since they can simply color the eggs with crayons.
Paint – Undiluted food coloring and a cotton swab can be used to paint on hard boiled eggs.
Chocolate Easter Egg Nests – Delight the kids with this easy DIY for their Easter baskets!
Easter Games – Fun for mom, dad and kids!
Easter Egg Roll
You will need:
Large area either inside or outside with a slight slope or incline
Start and finish lines
How to play:
- Each player gets a decorated Easter egg and a spoon
- Players place the egg in front of them and position spoon behind it
- When told to begin players use the spoon to move their egg down the grass towards the finish line
- The winner is the first person to cross the finish line with their egg
Easter Egg Toss
You will need:
One empty decorated Easter egg for each team of two playing (or uncooked eggs – with care!)
- Each team member stands approximately 15 feet apart from each other
- One person tosses the egg to their partner. If they catch the egg and it doesn’t break, they move a few feet further apart and the partner tosses the egg back
- If an egg breaks, then the pair is out of the game
- Each team keeps moving further and further apart until all eggs are broken
- The team left with an unbroken egg is the winning team
While it is difficult for all of us not to gather, we need to be safe and keep our loved ones safe so that we can be together again soon. We wish you and your family a Safe and Happy Easter!
Looking for more Easter inspiration? Check out our Pinterest board here for a basketful!
Family Meals – Fresh and Fast
Ellie Wilson, MS, RDN Senior Nutritionist
September is a time the majority of us hit the reset button, pull out the calendar and get back to school and work routines. No doubt, many of us find we are already overcommitted before we even get started! Catching up around the dinner table is a great way to reconnect after these busy days, but getting that organized can be one more thing on that already long list. Don’t worry, we have your back with #TimeBetterSpent solutions to kick off National #FamilyMealsMonth, an annual celebration of all of the benefits every occasion you can eat together with family and friends can bring.
Sunday – Get ahead and power up Monday breakfast with a delicious, easy overnight oats and berries recipe (see below). September is also #WholeGrainsMonth! Give everyone the protein and #wholegrains they need for brain power, and know some morning time eating together will get the week off to a great start!
Tuesday – First night for sports, Scouts, homework – way too many things to think about cooking too! Rustle up a fresh Rotisserie Chicken, bagged Fresh Express salad, and the leftover corn bread. Fresh and fast!
Wednesday – Mac and Cheese please (see below)! Comfort food that connects the dots – time and kid-friendly, make it with #wholegrain PICS whole wheat rotini so they get what they want, and you get what you want – healthy, happy kids!
Thursday – Dinner is in the bag! Seal and Cook fresh seafood meals made daily in stores include cut fresh vegetables, 4 different seafood choices, and are made with or without garlic butter. They can be steamed in the store, microwaved or baked at home. Seafood is brain food, smart families are enjoying more with this no muss, no fuss solution!
#TimeBetterSpent on #FamilyMeals pays off with a lifetime of benefits for your whole family. Learn more about #FamilyMealsMonth at https://www.pricechopper.com/time-better-spent/. You bring the kids, and we’ll bring you the meal solutions!
Overnight Oatmeal and Berries by Jodie Fitz
2 1/2 cups PICS Greek plain or vanilla yogurt
2 cups PICS old-fashioned rolled oats
¼ cup PICS honey
1 teaspoon Full Circle cinnamon
1 cup PICS frozen blueberries or strawberries
In a large bowl, stir the yogurt, oats, honey and cinnamon together. Divide the mixture among 4 airtight containers*. Add the frozen berries on top. Seal the containers and let sit overnight in the refrigerator. Grab and go in the morning for a quick and easy breakfast!
*Small canning jars work great!
Macaroni and Cheese
8 oz. PICS whole wheat rotini
4 T. PICS unsalted butter (1/2 stick)
4 T. PICS all-purpose flour
2 cups PICS milk
Salt and pepper to season
Pinch Full Circle organic nutmeg
2 cups PICS shredded macaroni and cheese blend
1 cup crushed PICS snack crackers
2 T. PICS melted butter
2 tsp. smoked paprika
Cook pasta until tender, drain and rinse.
Meanwhile, melt 4 T. butter in a sauce pan and add the flour to make a roux. Cook for about 2 minutes, stirring constantly. Add the milk and whisk until smooth. Reduce heat and simmer for approximately 10 minutes. Remove from the heat and stir in the shredded cheeses.
Toss the pasta and sauce together to coat well. Spoon into a lightly greased casserole dish or 4 individual ramekins.
Combine the crackers, 2 T. melted butter and paprika. Sprinkle over macaroni and cheese, and place in a preheated 375° oven and bake for 20 minutes until bubbly and golden brown. Serves 4.
- Your butter & water must be cold; even frozen butter works as long as you cut it into cubes before freezing
- Measure ingredients carefully to prevent a tough, greasy or soggy crust
- Cut the fat into the flour just until the size of peas (use a fork or pastry blender)
- Handle pie dough as little as possible to ensure a flaky and tender crust
- Chill pie dough for several hours to tenderize the dough, and prevent shrinkage during baking
- Allow the dough to come to room temperature before rolling
- Roll dough from the center out to a 1/8̋ thickness or less
- To place the pie crust in the pie pan, carefully loosen it from the cutting board; fold it over the rolling pin. Unroll it into the pan and press down lightly
- Trim any excess dough, leaving approximately ½ ̋ for fluting the edge
- Flute the edge by pinching dough between the thumb and forefinger or seal the edge by pressing the dough with a fork against the rim of the pie pan
- When baking a crust without the filling, prick the dough with a fork and place dry beans or rice in the bottom to prevent shrinkage while baking. Bake in a preheated 450°F oven for 10 -12 minutes or until lightly browned.
- For the crust to be baked with a filling, do not prick the crust. For pies with juicy fillings, brush the bottom of the crust with egg white or melted butter to prevent a soggy crust.
- For pies that bake more than 30 minutes, place a rim of foil around the edge of the crust during the first half of baking to prevent over-browning
- 2 PICS eggs
- 1 cup PICS sugar
- ½ cup Price Chopper flour
- ½ cup PICS butter, melted
- 1 T. PICS vanilla
- 1 cup PICS pecans, chopped
- 6 oz. semi sweet chocolate morsels
- 1 pastry shell, unbaked
- 6.5 cups thinly sliced pickling cucumbers
- 1 cup of onions
- 1.5 cup of sugar
- 1 cup white vinegar
- 3/4 tsp turmeric
- 3/4 tsp mustard seed
- 3/4 tsp celery seed
- 1.5 Tbsp salt