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Get Cooking with Jewel-Osco “Family Night”

Amber Graefen

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Jul 20th, 2017

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School is almost back in session! Try one of these four “Family Night” recipes!

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 to win a FREE cooking class at the Chopping Block, a Limo ride for the evening, & a $50 gift card, please go to our Facebook page and comment on the #GetCookingwithJewelOsco post to vote! http://bit.ly/2vixWjc

Tailgater Chili
Yield: 4-6 servings
Active time: 30 minutes
Start to finish: 45 minutes

2 tablespoons Pompeian extra virgin olive oil
1 pound Jewel Osco ground chuck

1/2 pound Jewel Osco Italian sausage, bulk or removed from casing
1 medium-size onion, medium dice
1 red pepper, medium dice

3 cloves garlic, rough chopped

2 tablespoons McCormick chili powder
1/2 teaspoon McCormick cayenne pepper

2 teaspoons McCormick cumin
1 tablespoon Hunt’s tomato paste

1/2 cup dark beer
1 cup Swanson beef stock prepared from beef bouillon

14 ounces Hunt’s whole tomatoes, crushed with their juice
¼ Signature Selections cup barbecue sauce
1 tablespoon French’s Worcestershire sauce
1 tablespoon Louisiana hot sauce, or more if desired

15-ounce Bush’s can chili beans

2 ears corn, kernels removed, or 1 1/2 cups frozen corn

Signature Selections Salt and McCormick black pepper to taste

Garnishes:

Bacon bits

Sargento Grated cheddar cheese

Diced jalapeño

Signature Selections Sour cream

Corn chips

Diced tomato

Sliced scallions

  1. Heat a deep, heavy pot over medium-high heat and add the olive oil.
  2. Sauté the ground chuck and Italian sausage until golden brown, breaking it up with the back of a spoon.
  3. Add the onions and peppers, and sauté until lightly caramelized.
  4. Reduce the heat to medium-low, and add the garlic, chili powder, cayenne pepper and cumin. Cook for about 1 minute to toast the spices.
  5. Stir in the tomato paste, and cook for an additional minute.
  6. Deglaze the pan with the beer, scraping up any bits of fond from the bottom of the pan. Add the beef stock, tomatoes, barbecue sauce, Worcestershire, hot sauce and chili beans.
  7. Simmer the chili until slightly thickened, about 20 minutes. Add the corn kernels, and season with salt and pepper to taste.
  8. Ladle the chili into bowls, and serve with your favorite garnishes.

Chicken and Pasta Casserole with Mixed Vegetables
Yield: 4-6 servings
Active time: 30 minutes
Start to finish: 1 hour

3 tablespoons Pompeian extra virgin olive oil

1 pound Jewel Osco chicken tenderloins

1 teaspoon minced onion

2 teaspoons McCormick garlic powder

2 teaspoons McCormick dried basil

Salt and McCormick pepper to taste

1 can Campbell’s condensed cream of chicken soup

1 can Campbell’s condensed cream of mushroom soup

1 tablespoon McCormick dried parsley

2 cups frozen Bird’s eye mixed vegetables

1/2 pound Barilla rotini pasta, cooked until al dente

1 cup Signature Selections breadcrumbs

2 tablespoons Lucerne grated parmesan cheese

2 tablespoons butter, melted

  1. Preheat the oven to 400º.
  2. To cook the chicken, heat a large, wide pan over medium-high heat and add the olive oil.
  3. While the oil is heating season the chicken tenderloins with the minced onions, garlic powder, basil, salt and pepper.
  4. Cook the chicken on the first side until golden brown. Flip and repeat. At this point the chicken should be just cooked through, but use an instant-read thermometer to ensure the internal temperature is 155º. Set aside.
  5. In the same pan used to cook the chicken, whisk together the chicken soup, mushroom soup, dried parsley and vegetables. Bring to a boil and reduce to a simmer.
  6. Stir in the cooked rotini and chicken tenderloins. If the sauce seems a bit too thick, add a splash of the pasta cooking water. Pour into a baking dish.
  7. In a small bowl mix together the breadcrumbs, parmesan cheese and butter. Sprinkle evenly over the casserole.
  8. Bake until golden brown and bubbly, about 30 minutes. Allow to cool for 5 minutes before serving.

Cheesy Gnocchi Casserole with Ham and Peas
Yield: 4-6 servings
Active time: 25 minutes
Start to finish: 40 minutes

2 tablespoons butter
1/2 onion, small dice
2 tablespoons King Arthur all-purpose flour
2 tablespoons white wine
1/2 cup Dean’s Dairy Pure heavy cream
3/4 to 1 cup Swanson low sodium chicken stock
1/4 teaspoon McCormick dried thyme
3/4 pound potato gnocchi, cooked until al dente
1 teaspoon French’s Dijon mustard
3/4 cup Lucerne Swiss cheese, shredded
1/2 pound ham, cut into medium dice
1/2 cup Birds Eye frozen peas, defrosted
Salt and McCormick pepper to taste
1/2 cup Swiss cheese

  1. Bring a large pot of water with a generous pinch of salt to a boil. Keep handy off to the side until ready to cook the gnocchi.
  2. Preheat the oven to 375º.
  3. Heat a saucepan over medium heat and add the butter.
  4. Add the onion and gently sauté until translucent, 3 to 4 minutes.
  5. Whisk in the flour and cook for 2 to 3 minutes.
  6. Deglaze with the wine. Pour in the heavy cream and chicken stock in a steady stream, whisking constantly. Sprinkle in the dried thyme.
  7. Bring the sauce to a boil, and then reduce to a simmer. Simmer until the sauce is of a coating consistency. If the sauce seems a little too thick, add a splash of chicken stock.
  8. While the sauce is simmering, cook the gnocchi. Boil the gnocchi according to the package directions. Drain well, and transfer to a bowl.
  9. Remove the sauce from the heat and stir in the mustard, 3/4 cup of cheese, ham and peas. Season with salt and pepper to taste.
  10. Pour the sauce over the cooked gnocchi, and stir well.
  11. Transfer the gnocchi to a baking dish, and top with the 1/2 cup cheese. Bake until bubbly and lightly golden brown on top.
  12. Allow to cool for 5 minutes before serving.

Beef and Black Bean Sliders
Yield: 8 sliders
Active time: 30 minutes
Start to finish: 40 minutes

2 tablespoons Pompeian olive oil

1 onion, peeled and thinly sliced

Salt and McCormick pepper to taste

For the sliders:

1 pound ground sirloin

1/2 cup black beans, lightly mashed

1/2 teaspoon McCormick garlic powder

2 tablespoons fresh parsley, rough chopped

2 teaspoons French’s Worcestershire sauce

1/4 teaspoon McCormick cayenne pepper

Salt and McCormick pepper to taste

For the assembly:

8 mini hamburger buns, lightly toasted

1/4 cup French’s Dijon mustard

  1. To cook the onions, heat a sauté pan over medium heat and add the olive oil.
  2. Sauté the onions until they are lightly caramelized. Add a splash of water to the pan if a lot of fond builds up on the bottom of the pan. Season with salt and pepper to taste.
  3. Heat a grill pan over medium heat.
  4. Gently toss together the ground beef, black beans, garlic powder, parsley, Worcestershire, cayenne, and salt and pepper to taste. Shape the meat into eight slider-size patties.
  5. Grill the burgers on the first side for 3 to 4 minutes. Flip and continue cooking until done to your liking.
  6. To assemble the burgers, place the patties on the lightly toasted buns and top with the sautéed onions and a dollop of Dijon mustard.
  7. Serve with Homemade Ketchup (recipe follows).

Homemade Ketchup

Yield: Approximately 1 cup
Active time: 5 minutes
Start to finish: 1 hour (includes cooling)

12 ounces Hunts tomato paste

1/3 cup Domino Blue Agave Syrup

1/3 cup plus 2 tablespoons apple cider vinegar

2 tablespoons McCormick onion powder

1 teaspoon Morton sea salt

1/4 scant teaspoon McCormick allspice

  1. Whisk together all of the ingredients in a saucepan. Bring to a boil, and then reduce the heat to a simmer. Simmer until you have the consistency desired.
  2. Transfer to a shallow baking dish, and allow to cool.
  3. Once cool, transfer into a smaller container. Will keep in the refrigerator for about 2 weeks.

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/

 

4 Responses to Get Cooking with Jewel-Osco “Family Night”

  1. Christopher Campbell 11/08/2017 at 6:27 pm

    Tailgater Chili

  2. Terri Brown 14/08/2017 at 12:34 am

    The tailgate chili looks great!

  3. Anita Hohenstein 18/08/2017 at 2:11 pm

    Gnocchi is one of my favorite things so I have to go with the Cheesy Gnocchi with Ham and Peas. And LOVE the Chopping Block…best place to take cooking classes!!

  4. Marsha Nicholas 27/08/2017 at 11:22 pm

    I love to entertain in the fall with Chili. I would love to try the Tailgate Chili recipe. I would love a cooking class at the Chopping Block.

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