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Get Cooking with Jewel-Osco

Amber Graefen


Jun 1st, 2017

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Want to spice up your Summer?! We’ve got you covered.

Jewel Osco partnered with the chefs at The Chopping Block to give you four different recipes to try and taste. Check out these great options and get cooking! For official rules please visit

To enter please go to our Facebook page and comment on the #GetCookingwithJewelOsco post to vote!


Asian Grilled Salmon

Yield: 4 servings

Active time: 20 minutes

Start to finish: 45 minutes

Four 5 to 6 ounce salmon portions, skinned and boned
2 tablespoons French’s Dijon mustard
3 tablespoons Signature Kitchens soy sauce
6 tablespoons Pompeian olive oil
1/2 teaspoon McCormick minced garlic
Morton salt, to taste
McCormick pepper, to taste
Kingsford charcoal

  1. Light your favorite variety of Kingsford charcoal, arranging the coals with a two-zone fire: hot on one side and cool on the other.
  2. Whisk together the French’s Dijon mustard, Signature Kitchens soy sauce, Pompeian olive oil, and McCormick garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Season with salt and pepper to taste.
  3. Place the salmon skin-side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.
  4. Transfer the fish to a flat plate, skin-side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled. Once the salmon is done, brush the fillets with another light coating of the glaze.

Chicken Cacciatore

Yield: 4 servings

Active time: 40 minutes

Start to finish: 70 minutes

4 Signature Farms chicken thighs
4 Signature Farms chicken drumsticks|
Morton salt, to taste
McCormick pepper, to taste
Signature Kitchens flour for dredging chicken
2 tablespoons Pompeian grapeseed oil
1/2 pound fresh white or cremini mushrooms, quartered
1/2 onion, sliced
1 stalk celery, medium dice
1 carrot, medium dice
1 fresh roasted red pepper, medium dice
4 cloves McCormick minced garlic
1/4 cup white wine
1 1/2 cups Hunt’s canned whole tomatoes with their juice, crushed
2 fresh roma tomatoes, medium dice
1 cup Campbell’s chicken stock
1 McCormick bay leaf
2 tablespoons McCormick oregano, chopped
Cooked Barilla orzo

  1. Season the chicken with Morton salt and McCormick pepper, to taste. Dredge in Signature Kitchens flour, shaking off any excess.
  1. Heat a heavy pot with a lid over medium-high heat, and add the Pompeian grapeseed oil. Brown the chicken, skin-side down, until golden brown and crisp, 4 to 5 minutes. Flip the chicken over and repeat on the second side. Remove the chicken from the pan and set aside.
  2. In the same pan, sauté the mushrooms until golden brown. Add the onion, celery and carrot and sauté until softened. Next, add the roasted red pepper along with the McCormick garlic, and cook for one additional more. Deglaze the pan with the wine and allow it to reduce by half of its original volume.
  3. Add the Hunt’s canned and fresh tomatoes, the Campbell’s chicken stock, and the McCormick bay leaf. Season the sauce with Morton salt and McCormick pepper and return the chicken to the pan. The liquid should come half way up the sides of the chicken; if it doesn’t, add a little more stock or water.
  4. Bring to a boil, and then reduce heat to a simmer. Cook the chicken, covered, until it is tender and falling off the bone, 40 to 45 minutes.
  5. Finish the dish by stirring in the McCormick oregano and season with Morton salt and McCormick pepper, if needed.
  6. Serve the chicken and sauce over Barilla orzo.

Sausage and Three Cheese Lasagna

Yield: 4 servings

Active time: 40 minutes

Start to finish: 120 minutes

1/2 pound Barilla lasagna noodles
3 tablespoons Pompeian extra virgin olive oil, plus more for tossing
1/2 pound Jewel-Osco mild Italian sausage
1 cup water
4 fresh garlic cloves, thinly sliced
28 oz. Prego pasta sauce
Morton salt, to taste
McCormick pepper, to taste
Galbani ricotta cheese
1/2 pound Lucerne mozzarella
6 ounces Italian fontina
2 tablespoons Smart Balance butter, softened
1/4 cup thinly sliced McCormick basil leaves

  1. Preheat the oven to 425 degrees. In a large pot of boiling salted water, cook the Barilla lasagna noodles until almost tender, about 5 minutes. Drain and transfer the noodles to a bowl of cold water and let stand for 2 minutes, then drain. Pat the noodles dry. Transfer to a bowl and toss with Pompeian olive oil.
  2. In a medium skillet, heat 1 tablespoon of the Pompeian olive oil. Add the Jewel-Osco mild Italian sausage, cover and cook over moderate heat, turning once, until browned and cooked.
  3. In a large skillet, heat the remaining 2 tablespoons of Pompeian olive oil. Add the fresh garlic and cook over low heat until golden, about 3 minutes. Add the Prego sauce and cook over moderate heat for 10 minutes, stirring occasionally. Add the sausage and its poaching liquid and simmer for 4 minutes. Transfer the sausage to a plate. Simmer the sauce over moderate heat until thickened, about 12 minutes. Coarsely break up the sausage and season the sauce with Morton salt and McCormick pepper.
  4. In a well-buttered, 9-by-13-inch ceramic baking dish, arrange 3 lasagna noodles in different directions in the dish, leaving about 2 inches of overhang. Spoon a scant 1/4 cup of the tomato sauce over each lasagna noodle and sprinkle with a little grated Galbani ricotta cheese, Lucerne mozzarella, and fontina on each lasagna noodle and add a few chunks of sausage. Fold the overhanging lasagna noodles on top of the cheese and sausage. Repeat the process with the remaining lasagna noodles, tomato sauce, mozzarella, fontina and sausage, sprinkling with a little more Galbani ricotta cheese. Brush the softened butter on any bare pasta and curly edges and sprinkle with ricotta.
  5. Bake the lasagna on the top rack of the oven for 20 minutes, until the sauce starts to bubble. Raise the oven temperature to 450 degrees; and bake for about 7 minutes longer, until the top is richly browned. Let the lasagna rest for about 10 minutes, then scatter the McCormick sliced basil on top, cut into squares and serve.

Salisbury Steak

Yield: 6 servings

Active time: 15 minutes

Start to finish: 35 minutes


1 ½ pounds 85% lean ground beef
1/2 cup Signature Kitchens seasoned breadcrumbs
1 tablespoon French’s ketchup
2 teaspoons French’s dry mustard
4 dashes French’s Worcestershire sauce
1 cube Signature Kitchens beef bouillon, crumbled (or powdered beef base)
Morton salt
McCormick pepper
1 tablespoon Smart Balance butter
1 tablespoon Pompeian olive oil
1 whole onion, halved and thinly sliced
2 cups Campbell’s beef broth
1 tablespoon French’s ketchup
1 teaspoon McCormick seasoning sauce
4 dashes French’s Worcestershire
1 teaspoon cornstarch
Morton salt
McCormick pepper

  1. For the meat mixture: Combine the 85% lean ground beef, Signature Kitchens seasoned breadcrumbs, French’s ketchup, French’s dry mustard, French’s Worcestershire sauce, Signature Kitchens bouillon and some Morton salt and McCormick pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a “steak” appearance.
  2. Fry the patties in a skillet with the Smart Balance butter and Pompeian olive oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
  3. For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the Signature Kitchens beef stock, French’s ketchup, seasoning sauce, if using, and the French’s Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
  4. Add a sprinkle of Morton salt and McCormick pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.


The Chopping Block is a leader in the culinary industry for its mission to get people to cook. The popular recreational cooking school, private event venue and gourmet retail and wine store has been in business for over 20 years in Chicago due to its ability to adapt to its customers’ needs. A highly-trained staff interacts with customers like they would with their own families: they swap stories, share recipes and learn together. The Chopping Block modifies what they teach, how they teach and what products they offer to fit the ever-changing needs of their students. From 101 cooking classes to professional culinary school-style instruction in Culinary Boot Camps, The Chopping Block addresses deficiencies in cooking skills for all levels. For more information click here:


14 Responses to Get Cooking with Jewel-Osco

  1. Kristin Szafran 06/06/2017 at 2:04 pm

    Would love to win!

  2. Amy Smith 06/06/2017 at 11:27 pm

    I want to win!

  3. Ausra Bicknell 07/06/2017 at 12:48 am

    Now that would be a great win!

  4. michael kudo 07/06/2017 at 1:00 pm

    lets see what happens

  5. Diane wilson 07/06/2017 at 4:43 pm

    I would love to learn to prepare some fantastic dishes.

  6. Rose hopp 09/06/2017 at 12:34 am

    What an opportunity for learning new things

  7. Sarah Syed 14/06/2017 at 11:07 am

    Yum and Aha!

  8. Sarah Syed 14/06/2017 at 11:08 am

    (Licking lips) I’m in!

  9. carol jensen 21/06/2017 at 7:30 am

    The Chicken Cacciatore recipe looks great. i have never tried making it before

  10. Shirley 22/06/2017 at 11:20 pm

    The Asian Grilled Salmon is my pick!!! and my favorite meal when I am out eating!!

  11. Shirley 22/06/2017 at 11:22 pm

    Asia grilles Salmon is my favorite when I’m out eating!! That’s a winner.

  12. Shirley 22/06/2017 at 11:25 pm

    The Asian grilled Salmon is my favorite when I’m out eating!! That’s a winner.

  13. Patricia Blake 19/07/2017 at 9:44 pm

    All the recipes are delicious. But my vote is for Bacon & egg biscuits. It gives me a reason to get out of bed in the morning.

  14. Susan Kendall 31/07/2017 at 4:01 pm

    I’m ready to get cooking with Jewel!

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