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Get Cooking with Jewel-Osco “Brunch & Bubbly”

Amber Graefen

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Jun 21st, 2017

Get-Cooking-July-Blog-Header

It’s the season to pop the bubbly & brunch!

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 brunch! For official rules please visit www.jeweloscorules.com

To enter please go to our Facebook page and comment on the #GetCookingwithJewelOsco post to vote! https://www.facebook.com/JewelOsco/posts/10155681934299349

 

 

Bacon and Egg Biscuit Sandwiches

Yield: 8 biscuit sandwiches
Active time: 25 minutes
Start to finish: 45 minutes

 

 

3 cups King Arthur Unbleached All Purpose Flour
3 tablespoons Clabber Girl Baking Soda
3/4 teaspoon Signature Kitchens Plain salt
1 1/2 sticks unsalted butter, cut into 1-inch pieces, chilled
3/4 to 1 cup Dean’s Dairy Pure Lowfat Cultured buttermilk
1/4 cup melted butter
16 strips of bacon
8 eggs
2 scallions, thinly sliced on the bias
2 tablespoons Dean’s Dairy Pure Whole Milk
Signature Kitchens Plain Salt and McCormick Pure Ground Black Pepper  to taste
2 tablespoons butter
1/2 cup Sargento Sharp Fine Cheddar
Top with: Dickinson’s Seedless Red Raspberry Preserves

  1. Preheat the oven to 400°.
  2. To make the biscuits, place the flour, baking powder and salt in the bowl of a food processor. Pulse several times to combine the dry ingredients.
  3. Add the butter and pulse the mixture until it’s crumbly, and the butter is in small pieces throughout the flour.
  4. Add 3/4 cup of the buttermilk and process until the mixture just forms a dough. Add more buttermilk if needed so that all the flour is moistened. Be careful not to overmix the dough.
  5. Roll out or pat the dough on a floured surface until it is 1/2 inch thick. Use a 3-inch round biscuit cutter to cut the dough into circles.
  6. Place on a parchment-lined sheet tray and brush the tops with melted butter. Bake until golden brown, 20 to 25 minutes. Allow the biscuits to cool.
  7. Decrease the oven temperature to 350º.
  8. Lay the slices of bacon on a parchment-lined sheet tray. Cook the bacon until golden brown and crisp. Transfer to a rack set over a sheet tray, and allow to cool.
  9. In a medium-size bowl whisk together the eggs, scallions, milk, salt and pepper.
  10. Heat a nonstick sauté pan over medium-low heat and add the butter. Pour in the egg mixture and cook until just about scrambled. Add the cheese, and continue to cook until melted.
  11. Using a serrated knife, cut each biscuit in half. Spoon some of the egg mixture on the bottom half of each biscuit.
  12. Break the bacon strips in half, and place 4 pieces of top of the eggs.
  13. Place the biscuit tops on top to make a sandwiches, and serve.

 

 

Egg and Chorizo Enchiladas Verdes

Yield: 4 servings
Active time: 40 minutes
Start to finish: 1 hour, 10 minutes

For the salsa:
2 pounds tomatillos, husks removed, rinsed
1 small onion, quartered
1 small jalapeño, halved
3 cloves garlic, peeled
1/4 cup fresh cilantro, rough chopped
Signature Kitchens Plain salt to taste
For the eggs:
1/2 pound Mexican chorizo, casing removed
12 eggs, beaten
Signature Kitchens Plain Salt and McCormick Pure Ground Black pepper to taste
For the assembly:
8 homemade tortillas (recipe follows)
1/2 cup queso fresco, crumbled
2 cups Sargento Shredded Mild Cheddar
2 poblano peppers, roasted and cut into strips (see note, below)
1 cup Dean’s Dairy Pure All Natural Sour Cream
Top with: Louisiana Hot Sauce
Sabra Classic Guacamole
Serve with: Uncle Ben’s Flavor Infused Spanish Style Rice

  1. Preheat the broiler to high.
  2. To prepare the salsa, lay the tomatillos, onion, jalapeño and garlic on a sheet tray and place under the broiler, 4-to 6-inches from the burner. Cook, turning the vegetables occasionally, until tender and slightly charred.
  3. Place the vegetables in a blender or food processor and puree until smooth. Stir in the cilantro, and season with salt to taste. Set aside.
  4. Reset the oven to bake at 400º.
  5. Heat a nonstick sauté pan over medium heat, and add the chorizo. Cook, breaking it up with a wooden spoon, until cooked through. Remove the chorizo from the pan, leaving some of the fat behind, and transfer to a small bowl.
  6. In a medium-size bowl whisk together the eggs, salt and pepper. In the same pan the chorizo was cooked, scramble the eggs over medium-low heat until they are just cooked through. Transfer to a separate bowl.
  7. Spread 3/4 cup of the tomatillo salsa in the bottom of a medium-size baking dish.
  8. To assemble the enchiladas, top each tortilla with a spoonful of the scrambled eggs followed by about 1 tablespoon of chorizo. Top with a sprinkling of both cheeses and a few strips of the roasted poblano pepper. (Be sure to save some Chihuahua cheese for the top.) Roll the tortillas up and place them in the dish, seam side down.
  9. Pour the remaining salsa verde over the enchiladas. Top with the reserved Chihuahua cheese, and bake until the sauce is bubbly and the cheese is melted.
  10. Serve hot with a dollop of sour cream.

Homemade Flour Tortillas
Yield: 8 servings
Active time: 20 minutes
Start to finish: 1 hour
For the tortillas:
(8 flour tortillas)
2 cups King Arthur Unbleached All Purpose Flour
1 ½ teaspoons baking powder
1 teaspoon Signature Kitchens Plain Salt
2 teaspoons vegetable oil
¾ cups Dean’s Dairy Pure Whole Milk

  1. In a bowl, stir together the King Arthur Unbleached All Purpose Flour, baking powder, and Mortan Coarse Kosher Salt. Add vegetable oil to the lukewarm Dean’s milk and whisk briefly to incorporate. Gradually add the milk to the flour mixture, and using clean hands, work into a sticky dough.
  2. Turn dough out onto a surface dusted with flour and knead vigorously for about 2 minutes or until the dough is no longer sticky.
  3. Return dough to bowl, cover with a damp cloth and allow to rest for 10 -20 minutes so that it will be easier to roll out.
  4. Divide dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don’t want them to stick together.
  5. Dust a clean pastry board or working surface with flour.
  6. One at a time, remove each piece of dough. Press it out into a 5-inch circle. Using a flour dusted rolling pin, roll out the tortilla from the center out until the tortilla measures a little less than 1/4 inch thick and is a 7 or 8 inch circle.
  7. Transfer the tortilla to a dry preheated skillet or griddle. when the tortilla begins to blister, allow it to cook for 30 seconds, flip it, and cook the other side the same way.
  8. Remove tortilla, place it in on a clean paper towel and cover loosely with foil. Repeat for remaining tortillas.

 

Tex Mex Steak and Eggs

Yield: 4-6 servings
Active time: 1 hour
Start to finish: 1 hour

 

 

For the steak:
2 tablespoons Pompeian Extra Virgin Olive Oil
1 lime, zested
McCormick Mild Taco Seasoning Mix
Signature Kitchens Plain salt and McCormick Pure Ground Black pepper to taste
1 pound flank steak
For the hash:
One 15-ounce can white  hominy, drained and rinsed
2 sweet potatoes, peeled and cut into medium dice
1 poblano pepper, cut into medium dice
2 tablespoons Pompeian Extra Virgin Olive Oil
1 teaspoon McCormick chili powder
Signature Kitchens Plain salt and McCormick Pure Ground Black pepper to taste
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, rough chopped
For the salsa:
1 14.5 oz can Hunt’s Petite Diced No Salt Tomatoes
1 15oz can Bush’s Best Black Beans
1/2 small red onion, small dice
1 jalapeño, finely minced
1 lime, freshly squeezed
2 tablespoons fresh cilantro, rough chopped
Signature Kitchens Plain salt, McCormick Pure Ground Black pepper, and sugar to taste
For the eggs:
1 tablespoon butter
4 to 6 eggs
Signature Kitchens Plain salt and McCormick Pure Ground Black pepper to taste
3/4 cup Sargento 4-Cheese Fine Mexican
Dean’s Dairy Pure All Natural Sour Cream Sour Cream
Top With: Frank’s RedHot Sauce
1 ripe avocado, cut into slices

  1. To marinate the steak, whisk together the olive oil, lime zest, garlic, cumin, coriander, ground chipotle powder, salt and pepper in a small bowl. Pour the marinade over the steak and allow to marinate, for at least 20 minutes or up to 2 hours.
  2. Preheat the oven to 425°.
  3. While the steak is marinating, prepare the hash. Place the hominy, sweet potato and pepper on a sheet tray. Toss with the olive oil and chili powder blend, and season with salt and pepper to taste.
  4. Roast in the oven until the vegetables are lightly caramelized, 35 to 40 minutes.
  5. Toss in the lime juice and cilantro, and keep warm.
  6. While the hash is cooking, prepare the salsa. In a medium bowl mix together the tomatoes, onion, jalapeño, lime, cilantro, salt, pepper and sugar. Allow for the flavors to blend for 20 minutes.
  7. Preheat a grill pan over medium heat. Grill the steak on the first side until nicely caramelized, 4 to 5 minutes. Flip and repeat. Continue to cook the steak until done to your liking. An internal temperature of 125° is ideal for medium rare. Allow the meat to rest for 10 minutes. Once rested, cut the steak into thin slices against the grain.
  8. While the steak is resting, prepare the eggs. Heat a small nonstick sauté pan over medium heat and add the butter.
  9. Crack the eggs into the pan, season with salt and pepper and allow the whites to set up.
  10. Once the whites have set up, gently move the pan back and forth to loosen the eggs, and then quickly flip the eggs over in the pan. Continue to cook an additional 30 seconds.
  11. To assemble the dish, place a scoop of the hash on a plate and top with a few slices of the grilled steak.
  12. Top with an over-easy egg followed by a spoonful of the salsa.
  13. Garnish with a sprinkling of queso fresco and a few slices of avocado.

 


Fried Chicken and Waffles

Yield: 4 servings
Active time: 35 minutes
Start to finish: 12 hours, 35 minutes (includes marinating)

 

 

 

1 pound chicken tenders
2 cups Dean’s Dairy Pure Cultured Lowfat Buttermilk
Pompeian ­­­­Extra Virgin Olive Oil for frying
2 tablespoons Signature Kitchens Plain salt
2 tablespoons McCormick paprika
2 teaspoons McCormick garlic powder
1 teaspoon McCormick cayenne pepper
Fryin’ Magic Seasoned Coating Mix for dredging
Buttermilk waffles (recipe follows)

  1. Place the chicken pieces in a sealable bag or a shallow dish, and cover with buttermilk. Allow the chicken to marinate, refrigerated, for about 12 hours
  2. Place about 1 1/2 inches of vegetable oil in a heavy, deep pot. (You need just enough oil to completely submerge chicken.) Heat oil, uncovered, over medium heat until it reaches 325º.
  3. Preheat the oven to 200°.
  4. While the oil is heating, remove the chicken from the buttermilk and place on a sheet tray
  5. In a small bowl, mix together the salt, paprika, garlic powder and cayenne pepper. Season both sides of the chicken with the salt and spice mixture.
  6. Dredge the chicken though the flour, shaking off any excess.
  7. Carefully place the chicken in the hot oil, making sure you do not overcrowd the pan.
  8. Fry the chicken until the skin is golden brown and crisp, and the internal temperature reads 155° on a meat thermometer.
  9. Transfer the chicken to a rack set over a sheet tray, and place in the oven to keep warm. Fry the remaining chicken.
  10. To serve, place a waffle on each plate. Top each waffle with pieces of the fried chicken, and drizzle with maple syrup.

Buttermilk Waffles
Yield: 8 servings
Active time: 25 minutes

Cooking spray
1/2 teaspoon Signature Kitchens Plain salt
1 28oz Log Cabin All Natural Pancake Mix
3 eggs, separated, at room temperature
2 cups Dean’s Dairy Pure Cultured Lowfat Buttermilk, room temperature
1 stick butter, melted
Open Pit Traditional Original BBQ Sauce
Log Cabin Regular Syrup

  1. Preheat your waffle iron and coat with nonstick spray.
  2. In a large bowl, mix together the flour, brown sugar, baking soda, baking powder and salt.
  3. In a separate bowl, whisk together the egg yolks, buttermilk, melted butter and vanilla.
  4. Pour the wet ingredients into the dry, and whisk until just combine.
  5. In a clean medium-size bowl, whip the egg whites until stiff but not dry. Fold the whites into the batter.
  6. Ladle about 1/3 cup of batter onto each section of the waffle iron; spread batter almost to the edges. Close the lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.
  7. Transfer the cooked waffles to a sheet tray and place in the oven while cooking the additional waffles.
  8. Serve the waffles with Open Pit BBQ Sauce and Log Cabin Syrup

 

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:  http://www.thechoppingblock.com/

 

10 Responses to Get Cooking with Jewel-Osco “Brunch & Bubbly”

  1. Marie Polick 18/07/2017 at 10:51 am

    These are great recipes! I need to mix up my menu and will add to my list to try.
    Thanks for the opportunity to register to win a cooking session. Would love to win. Biggest problem – who would I ask to join in.

  2. Sue Young 18/07/2017 at 11:54 am

    I love the Homemade Flour Tortillas recipe. I have been looking for one for a long time, and this one actually seems “doable”!

  3. RICK 18/07/2017 at 4:34 pm

    buttermilk waffles w/chicken was great so good and very new exciting idea

  4. Sandra Carter 19/07/2017 at 10:20 am

    Where is the chance to winn the cooking class for four. I clicked on the link and all i got was recipes.

  5. Shirley Phillips 19/07/2017 at 12:57 pm

    Bacon and egg biscuits for me.

  6. Sandra Baskin 22/07/2017 at 4:56 pm

    Love the Bacon and egg biscuits! #GetCookingwithJewelOsco.

  7. Charlene Mebane 25/07/2017 at 11:37 am

    Nothing like good ole steak and eggs for breakfast…..yum!

  8. Vera Seibert 25/07/2017 at 1:42 pm

    The bacon and egg biscuits looks good and it is even pretty health for you.

  9. Isobell Dippolito 26/07/2017 at 6:04 pm

    Sunday indulgence, what’s not to like about chicken and waffles!!!

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