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September 06, 2018
IN THIS ISSUE, we're featuring weeknight strategies for eating well at home utilizing three speedy techniques that yield great results. Our recipes include Sheet Pan Caprese Chicken, Garlic Honey Chicken, and Creamy Chicken, Mushroom, & Spinach One Pot Pasta. You’ll find that they are all great additions to your repertoire of fast and flavorful!
Olive Wood Round Spoon
Beautiful, durable wooden spoons are classic for a reason! Effective and kind to all surfaces.
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Le Creuset 5.5 QT Round Dutch oven
A classic! Perfect for one pot pasta and so many other dishes.
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Best 8" Balloon Whisk
A perfect tool for making marinades and sauces- a small whisk is so handy!
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USA Jelly Roll Pan
Made with heavy-gauge metal with a rolled rim that won't warp or bend under heat.
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Wusthof Classic 6" Chef's Knife
We love the size and form of this knife. Perfect for fast dinner prep!
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Fagor 8 QT Lux Multicooker One amazing pot- over 10 essential functions. |
September 06, 2018
Serves 4 This recipe makes dinner a snap using our Secret Speedy Technique #1: The Sheet Pan. A sheet pan dinner utilizes oven roasting to create healthy dinner options quickly and easily. This caprese chicken is juicy and seasoned with fresh lemon juice, then stuffed with fresh mozzarella cheese and tomato slices. Since the broccoli and chicken had slighlty different roasting times, we used a separate sheet pan for the broccoli. Spread the broccoli out on the pan to ensure that it will roast properly and not simply steam. This recipe couldn't be easier to execute, and creates a tasty, colorful, and healthy dinner. Chicken Caprese Ingredients: Roasted Broccoli Ingredients: Garnish: Multi-Cooker Directions: |
September 06, 2018
Serves 4 This recipe gets dinner on the table quickly using Secret Speedy Technique #2: The Multi-Cooker. A multi-cooker has several handy functions all in one - it can sauté, slow cook, pressure cook, cook rice, and more! We used three separate functions to get dinner done in a flash. First, we used the rice cooking function to make perfect, fluffy rice in about 10 minutes. Next, we used the sauté function to brown the chicken. Finally, we used the pressure cooking setting to infuse the sauce's flavors into the chicken. This dish is filled with deliciousness - sweet, salty, and a little spicy - it will satisfy any craving for take-out. Ingredients: Sauce: Garnish: Multi-Cooker Directions: 3. In a multi-cooker, using the sauté function, brown the chicken pieces on all sides in the canola oil, working in batches, as needed. 4. Once all the chicken has browned, transfer all the browned pieces to a plate and set aside. Add a 1/4 cup of water to the multi-cooker and scrape up any browned bits and wipe the bottom of the pot until clean and the water has evaporated. Or, you may leave the chicken and the browned bits in the pan, they will only enhance the sauce's flavors. 5. Meanwhile, mix the sauce ingredients together in a small bowl. Add the chicken back into the multi-cooker and drizzle with the sauce. Secure the lid, and follow the directions for your multi-cooker to cook at high pressure for 2 minutes. 6. Carefully, release the steam and serve over rice with a garnish of sliced green onions.
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September 06, 2018
Serves 6-8 This recipe utilizes Secret Speedy Technique #3: The One Pot Pasta. A "one pot pasta," as you might expect, delivers a delicious pasta dinner with only using one pot --smart! This recipe boils the pasta in chicken, giving the whole dish an extra depth of savoriness. The bright pops of spinach and pepper nicely complement the earthy mushrooms and hearty chicken. Ingredients: Directions: 2. Make some space in the middle of the pot, and add the mushrooms and cook until they become tender. Sprinkle with the flour, and stir. 3. Add the chicken broth, and bring to a simmer. 4. Add the pasta, and simmer for about 9 minutes, stirring every few minutes to ensure that the pasta doesn't stick to the bottom of the pot. Cook until the pasta is al dente. 5. Turn heat to low and stir in the cream, fresh spinach, and roasted red pepper slices until all is combined and slightly thickened. Season to taste with Kosher salt and pepper. 6. Serve with a generous garnish of shaved parmesan cheese.
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August 27, 2018
SUMMER'S END IS NEARLY HERE -- time to plan one last hurrah!
IN THIS ISSUE, we’ve planned a perfect dinner party menu with Jerk Pork Tenderloin, Coconut-Ginger Rice, Island Black Beans, Beet Slaw, and even a Classic Piña Colada! Break out the drink umbrellas, queue up a good playlist, and get ready for a party!
Cuisipro Fine V Rasp This tool is a kitchen essential! Great for zesting citrus, cheeses, and more! |
Microplane 3-In-1 Ginger Tool Include more ginger in your cooking! This 3-In-1 ginger tool makes it easy! |
Vitamix Asent Series So many uses! Blend smoothies, sauces, marinades, soups, and more! |
All-Clad 3QT Stainless Steal Sauce Pan
An essential pot that cooks rice, beans, and so much more. Stainless clad for the perfect balance between durability and efficient heat transfer.
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Kyocera 3" Ceramic Paring Knife A perfectly sized knife for small prep work. |
Clear Glass Drinking Straw Serve drinks style with reusable glass straws. |
August 27, 2018
Serves 4
If you like piña coladas, then try our recipe! Punchy pineapple mixes with creamy coconut for a bright, refreshing, and very enjoyable cocktail experience!
Ingredients:
1 cup light rum
1 cup fresh pineapple juice
1 cup fresh cut pineapple
1/2 cup coconut cream
2-4 cups ice
Directions:
Using a high powered blender, blend together the rum, pineapple juice, pineapple, coconut cream, and ice. Blend, and make any adjustments, to taste. Serve immediately with a garnish of pineapple (and maybe an umbrella . . . .).
August 27, 2018
Serves 6
When you cook plain rice with coconut cream and fresh ginger, you’ll be transported to somewhere tropical! This rice is a standout side dish that just may become the star of this menu!
Ingredients:
2 cups jasmine rice
2 tablespoons olive oil
1 can coconut cream
1 tablespoon shallot, minced
1 teaspoon ginger, grated
1-1/2 cups chicken broth
1 teaspoon kosher salt
2 tablespoons shredded coconut
Directions:
1. Rinse the rice with cold water until the water runs clear.
2. Using a heavy-bottomed pot with a lid, sauté the ginger and shallot in olive oil until the shallot becomes translucent. Add the rice, and stir it until coated and every grain has a sheen.
3. Add the coconut cream, chicken broth, and salt, and bring to a boil. Stir occasionally to make sure that the rice doesn't stick to the bottom. Once boiling, turn the heat to low and cover with a tight-fitting lid. Simmer the rice on low for 15 minutes or until the rice grains become tender.
4. Remove from heat, and let sit for 5 minutes. Fluff with a fork before serving.
August 27, 2018
Serves 6-8
The marinade is key to this dish! It infuses each juicy bite of pork with the complex flavors of bright citrus, warm spices, and just the right amount of habanero heat. Pork tenderloins are easy to get right on the grill when grilling by temperature.
Ingredients:
2 (1-1/2 pound) pork tenderloins, trimmed
Marinade Ingredients:
2 cups coarsely chopped scallions
1/2 large white onion
1/2 cup cilantro, minced
1-inch fresh ginger, peeled and minced
2 garlic cloves, minced
1 habanero pepper, seeded and chopped
2 tablespoons white vinegar
2 tablespoon soy sauce
2 tablespoon olive oil
Juice of 1 orange, fresh squeezed
Zest and juice of 1 lime
2 tablespoons brown sugar
2 teaspoons kosher salt
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cinnamon
Directions:
1. Blend all of the marinade ingredients together using a high-powered blender. Add the marinade to a large plastic bag, and add the two tenderloins. Remove any air, and seal the bag. Marinate for 4-24 hours in the refrigerator.
2. Fire up the grill! Set up an direct/indirect grill. Place the tenderloins on the direct heat. Let sear for 5 minutes, then flip to the other side for another 5 to 7 minutes. If the pork begins to get overly seared, move to the indirect side of the grill. Cook until the internal temperature reaches 145 degrees F.
3. Remove the tenderloins from the grill, and cover with a piece of foil and allow the meat to rest for 10 minutes.
4. Slice and serve while warm.
August 27, 2018
Serves 6-8
These island black beans are flavorful and comforting. Cooking dried beans is easy using a multi-cooker, but feel free to use pre-cooked canned beans, if desired. If using canned beans, Simply sauté the aromatics, add the cooked beans and spices, and simmer until the flavors meld together.
Ingredients:
3 tablespoons olive oil
1 medium onion, diced
1 red pepper, diced
8 cloves garlic, minced
1/4 cup dry white wine
1 lb dried black beans, rinsed and any small stones removed
2 bay leaves
1/2 teaspoon dried oregano
1/4 teaspoon cumin
1 teaspoon Kosher salt
1/4 teaspoon pepper
1 tablespoon brown sugar
6 cups water
Multi-Cooker Directions:
1. In a multi-cooker that can both sauté and pressure cook, sauté the onion, pepper, and garlic in olive oil until the onion is translucent. Add the white wine, and simmer until it fully reduces.
2. Add the dried black beans, two bay leaves, oregano, cumin, Kosher salt, pepper, and brown sugar. Top off the mixture with 6 cups of water, and then follow your pressure cooker instructions.
3. Bring to pressure, and then cook for 25 minutes. Once the pressure has fully released, carefully remove the lid according to your cooker instructions. Discard the bay leaves.
4. Taste the beans and add any additional seasoning, as needed.
Pre-Cooked Beans (canned) Directions:
1. Sauté the onion, pepper, and garlic in the olive oil until the onion is translucent. Add the white wine, and simmer until it fully reduces. Add the bay leaves, oregano, cumin, salt, pepper, and brown sugar.
2. Add the canned beans to the pot along with 1/2 cup of water. Simmer on low for 15-20 minutes to allow the flavors to combine with the beans. Discard the bay leaves and serve.
Traditional Cooking of Dried Beans Directions:
1. Soak the dried beans in water overnight. In a large saucepan, simmer the soaked beans in 6 cups of water for 1 hour, or until tender. Drain away an excess water by placing the beans in a colander.
2. Meanwhile sauté the onion, pepper, and garlic in olive oil until the onion is translucent. Add the white wine, and simmer until it fully reduces. Add the bay leaves, oregano, cumin, salt, pepper, and brown sugar.
3. Add the cooked beans back into the pot along with 1/2 cup of water. Simmer on low for 15-20 minutes to allow the flavors to combine with the beans. Discard the bay leaves and serve.
August 27, 2018
Serves 6-8
This beet and cabbage slaw is a refreshing side dish to pair with grilled pork. The zingy citrus dressing nicely complements the earthy beets and crunchy cabbage.
Ingredients:
4 small steamed and peeled beets, thinly sliced
1 head romaine lettuce, finely sliced
1/2 small red cabbage, finely sliced
1/4 cup cilantro, minced
3 scallions, sliced
Dressing:
3 tablespoons olive oil
2 tablespoons apple cider vinegar
Juice of 1/2 orange
Juice of 1 lime
1 teaspoon brown sugar
1/4 teaspoon cumin
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Directions:
1. Whisk together the dressing ingredients in a small bowl.
2. Slice the beets and cabbage into very thin slices using a handheld mandoline or sharp knife and cutting board. Chop the lettuce and scallions and mince the cilantro. Toss the prepped vegetables together in a large bowl.
3. Drizzle the dressing over the vegetables at least 20 minutes prior to serving, (but no longer than 2 hours prior) to allow the flavors to fuse together. Keep refrigerated before serving.
August 24, 2018
Join us for End of The Year Sale this Labor Day weekend!
Friday, August 31st, 9 a.m. - 5 p.m.
Saturday, Sunday, Monday, September 1-3, 10 a.m- 5 p.m
March 22, 2018
USA Pan Nonstick Baking Pans
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Ateco 12 piece Large Tube Set These large, stainless steel pastry tips are made in the USA. |
Gel Colors from Americolor Gel food coloring stays consistent, and won't alter the texture of frostings! |
Ateco Russian Decorating Tips
Make beautiful frosting flowers fast and easy!
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Ankarsrum Stand Mixer
A great stand mixer is the key for baking amazing cakes and frostings! |
Cooling Racks Extra Cooling Racks come in handy when baking! |