TOOELE MACEYS

Holiday Kickoff

2010-11-18T16:30:00.000-08:00

This Saturday, November 20th Tooele Maceys will be kicking off the Holidays in style. Starting at 10am we will have fun events for the kids and awesome deals for Mom and Dad. Events will go until 8pm. Check out all the great deals in every department to create the perfect Thanksgiving meal. Let us show you why we have the best Guest Service in town.

Gingerbread House Contest

2010-10-30T05:14:00.000-07:00

This year the Tooele Maceys is having a Gingerbread House Contest. Our theme is "Places within our Community". Your house can be about anything in Tooele and is not limited to gingerbread. Your house can be made of anything edible. There will be four categories; Business, Adults (15 and up) Youth 11-14 and Youth II 10 and under. All entry forms are due November 12th by 5pm. Your structure needs to be at Maceys by December 3rd. Entry's can be dropped off between 9am and 6pm. Winners will be announced on December 11th at 5pm during our Holiday open house. Prizes will be awarded for 1st, 2nd and 3rd place in each category so put on your creative hat and get busy! Entry forms are available at our Service Desk.

PET ADOPTION DAY AT MACEYS

2010-08-18T08:02:00.000-07:00

This Saturday August 21st is Pet Adoption Day at Maceys. The event will go from 1pm to 4pm. There will be animals from the Tooele City Shelter up for adoption. They have many animals looking for a loving home. Rock Star Pets will also be at our store with some excotic pets to share with us. If you love your pet enter one of our fun contest, Ugliest Pet, Pet/Owner look a-like, and Best Pet Costume. Entries will be taken until friday night. All entries will be voted on by our guest and winners will be announced Saturday at 3:30pm. There will be great prize give aways through out the day so stop by and visit with us!

HOMEMADE CORN DOGS-YUMM-O

2010-08-11T18:45:00.000-07:00

1 quart oil for deep frying
1 cup all-purpose flour
2/3 cup yellow cornmeal
1/4 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings
1 egg, beaten
1 1/4 cups buttermilk
1/2 teaspoon baking soda
2 pounds hot dogs
wooden sticks

Heat oil in a deep fryer to 365 degrees F (185 degrees C).
In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates..

FRIED CANDY BAR-LOVE IT!

2010-08-11T18:43:00.000-07:00

Ingredients:
• Up to 8 full-size candy bars
• 8-12 cups of vegetable or peanut oil, quantity depending on your pan
• 1.5 cups flour, divided
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 2 tbsp white vinegar
• 1 tbsp vegetable oil
Preparation:
1. Begin by freezing your bars: remove your desired bars from their wrappers, and place them on a cookie sheet. Freeze them for at least 2 hours, until they are solid and frozen throughout.
2. When the candy bars are almost through with their chilling period, start heating the oil for frying. Pour vegetable oil into a large, heavy-bottomed saucepan until it is three inches deep. The exact quantity of oil required will depend on the size of your saucepan. Turn the heat to medium-high, and insert a candy/deep fry thermometer. The oil needs to reach 375 degrees on the thermometer, which will take about 10 minutes.
3. While the oil heats, prepare the batter. Place 1/2 cup of flour in a shallow bowl or pie tin and set aside for now. Place the remaining 1 cup of flour in a small bowl and stir in the baking powder and salt. In a mixing cup, stir together the milk, vinegar, and oil. Whisk the wet ingredients into the dry until smooth and free of most lumps.
4. Remove the frozen candy bars from the freezer. If you have a large pan or are using a deep fryer, you may be able to do several candy bars at once. If you are uncertain or if your pan is a medium size, it is best to do one candy bar at a time so that they cook evenly.
5. Dredge a candy bar in the flour, covering it completely. Holding it gently with two fingers, dip it into the batter until it is immersed, shifting your finger position so that it is completely covered.
6. Quickly place the battered candy bar into the 375-degree oil, being careful not to drop it and cause oil to splash up. Monitor the frying candy bar carefully, as it can cook quickly. If it bobs to the surface, gently press it down with the back of a spoon so that it cooks evenly.
7. Once it has reached a beautiful, rich golden brown color, remove the candy bar from the oil with a slotted spoon and place it on a plate covered with paper towel to soak up the excess grease. Repeat the battering and frying process with the remaining candy bars. While frying, be sure to monitor the temperature of the oil and adjust your heat up or down accordingly. If the oil is too cold it won’t fry quickly enough and the candy bar will soak up too much grease. If it is too hot the outside will get dark before the inside is fully warmed, leaving you with a partially defrosted candy bar.
8. After your candy bars are fried, let them cool slightly, then dust them lightly with powdered sugar and serve while still slightly warm. For extreme indulgence, serve them with a side of warm fudge sauce, caramel sauce, raspberry sauce, or whipped cream

2010-04-13T22:00:00.000-07:00

Hey Moms and High School Kids! We have flowers for Prom! Gorgeous Corsages for $16.00 and Boutonnieres for $8.00. Mention you read this blog and receive a dollar off either one! Great deals are available at your Tooele Maceys! Order by Thursday afternoon at the Customer Service Desk to ensure you get it in time! Stansbury Prom is April 16th. Thanks to all of you from Tooele High School who ordered we appreciate your business!

SAVORY EVENT THIS WEEKEND

2010-03-18T20:07:00.000-07:00

This Friday and Saturday March 19th and 20th we will be featuring our Tumbled Petite Steaks for $3.99lb along with a Lemon Pasta Salad (listed below) Come in and try some. You will love it so much you will want to buy it!

2010-03-18T20:05:00.000-07:00

Neely's Lemon Pasta Salad

Ingredients

1 pound corkscrew pasta
1 pound asparagus
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pint cherry tomatoes, halved
1/4 cup freshly chopped dill leaves
1 cup frozen peas, defrosted
7 ounces crumbled feta cheese
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.

In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.

Trim the ends of the asparagus and cut into bite-size pieces on the bias.

Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.

Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.

ST PATRICK DAY BARGINS

2010-03-14T10:05:00.000-07:00

Monday March 15th our Savory Event will be Corn Beef and Cabbage along with other great green treats! We have the best deal in town on Corn Beef, $1.28lb and cabbage 3lbs for $1.00 so don't miss out. Come taste and get all your St Patrick Day treats.

2010-03-14T10:01:00.000-07:00

Thank you everyone who supported our March Madness BBQ in the snow! It was a blizzard most of the day but so many of you still came and had a burger with us! THANK YOU!

2010-03-06T20:14:00.000-08:00

This weekend March 12th and 13th join us for March Madness! Great in store deals that are offered for two days only. Hamburger or Hot Dog, chips and a drink for $1.00
Friday dinner will be offered from 4:30 to 7:30 and Saturday 12noon to 5pm. Saturday there will activities for the kids.

Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing

2010-03-06T20:00:00.000-08:00

Ingredients:
4 cup baby spinach leaves
1/4 c dried cranberries
1/4 c chopped salted
pecans
2 apple, cored and diced
1/4 c diced red onion
1 grated carrot
1 avocado, peeled and diced
1/4 c balsamic vinaigrette
salad dressing, or to taste

Directions:
1. Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat

2010-03-02T14:29:00.000-08:00

Come join us this Saturday March 6th as we kick off Youth Art Month. We will be creating a mural for the store, decorating the sidewalk with chalk, and doing a craft inside the store. Don't miss out and join us anytime between 11am to 1pm. See you there!

2010-02-26T08:51:00.000-08:00

This Week-end February 26th and 27th we will be doing Navajo Tacos for our Savory Event. Scones (dough from our bakery) covered in Western Family Chili (.98)Cheese, lettuce, tomatoes, onions, salsa and sour cream. Yummmm! come by and try one. Super easy dinner for a Friday or Saturday night. Feed 6 people for right around $10.00!

2010-02-20T20:42:00.000-08:00

Thank you Tooele High School Special Education Department. We truly had a great time with all of you on Saturday during our all you can eat pancake fundraiser. Thank you to all our guests, team members and especially parents for supporting us with our efforts. Below are just a few pictures of the great time we had.

2010-02-20T20:38:00.000-08:00

2010-02-20T20:33:00.001-08:00

2010-02-20T20:30:00.000-08:00

ALL YOU CAN EAT PANCAKES FOR A BUCK!!

2010-02-16T14:05:00.000-08:00

This Saturday February 20th from 9am to 11am eat all the pancakes
you can for $1.00. All proceeds will go to Tooele High School. Tickets can
be purchased at the Service Desk.

2010-02-07T15:29:00.000-08:00

Don't forget to stop by Macey's for all your Valentine needs! We have a wide variety of flowers, chocolates, cookies, and many other gifts to make your Valentines Day special. We will also have a special dinner idea for you and your sweetheart! Beef Tenderloin with a Gorgonzola sauce, Roasted Parmesan Cheese Asparagus and Chocolate Molten Cake.

BEEF TENDERLOIN
4-5 pound fillet of beef, trimmed and tied
1 Tbs butter softened
1 Tbs Kosher salt
1 Tbs coarse black pepper

Preheat oven to 500. Pat the tenderloin dry and place on a baking sheet. Rub softened butter all over the roast and sprinkle with the salt and pepper. Roast in oven for about 25 minutes or until internal temperature reaches 135-140 degrees (for medium rare to medium)Remove from oven. Cover with foil and allow to rest for about 20 minutes before slicing.

GORGONZOLA SAUCE
4 Cups heavy cream
4 oz crumbly Gorgonzola or maytag blue cheese
1/4 c fresh grated Parmesan cheese
3/4 tsp kosher salt
2-3 tsp pepper
2-3 Tbs fresh parsley, minced (optional)

In a heavy saucepan bring cream to a boil over med-high heat. Continue to boil for about 45 minutes, stirring occasionally until desired thickness. (should reduce down to half of what you started with) Remove from heat and add toe Gorgonzola, Parmesan, salt, pepper and parsley. Whisk until the cheeses are melted and incorporated. Serve over sliced beef tenderloin.

ROASTED ASPARAGUS
2 LB fresh asparagus
1-2 tbs olive oil
kosher salt
fresh cracked pepper
1/2 cup grated Parmesan cheese

Preheat oven to 400. (can do this while meat is resting) Toss cleaned asparagus with olive oil to coat. Arrange on a baking sheet in a single layer. Sprinkle with salt and pepper and roast for 14-20 minutes. Remove from oven and sprinkle with cheese. Return to oven for 4 more minutes.

CHOCOLATE MOLTEN CAKE
8oz bittersweet chocolate coarsely chopped (then divide in half)
3/4 cup butter
3 large eggs
3 large egg yolks
1/3 cup sugar
5 Tbs flour
cocoa powder and sugar for dusting.

Preheat oven to 350 (this can be pre-made then put in the oven when you begin to eat) Butter six 4oz ramekins and dust with cocoa and sugar mixture. In a heavy saucepan melt 2 Tbs of butter and 5 1/2oz of the bittersweet chocolate. Set aside to cool.
In a large mixing bowl beat the eggs, yolks and sugar together until thick and pale 6-8 minutes. Reduce speed and gradually and the flour. Add the cooled chocolate mixture and continue to mix another 4-5 minutes.
Fill the ramekins halfway with half the batter. Place about 1 Tbs of the remaining chopped chocolate in each ramekins then top off with the remaining batter. Bake until the edges look cooked but the center should still jiggle, about 15 minutes. Do not over bake!!!! Allow to cool for only a couple of minutes. Top off with whipped cream or vanilla ice cream.

2010-01-29T07:35:00.000-08:00

This Saturday our Savory Event will feature a new item from our Meat Department. It is a Fork Roast, a beef roast so tender you can eat it with a fork, no cutting required. This roast comes wrapped, seasoned and ready for the crock pot. The unique wrap holds in all the juices as it cooks. Yes! you leave the paper on while it cooks! No mess on your kitchen counter top. When the roast is done you can drain the juice from the package to make a delicious, flavorful gravy.

We will also featuring Blood Oranges from our Produce Department. The Blood Orange is a variety of orange (Citrus sinensis) with crimson, blood-colored flesh. They are nutritious and loaded with vitamin C.

Blood Orange, Avocado, And Red Onion Salsa

1 blood orange
1/2 cup 1/3-inch cubes avocado
1/3 cup chopped red onion
2 teaspoons minced red jalapeño
2 teaspoons fresh lime juice
2 teaspoons olive oil

1. Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments.

2. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.

Baby Spinach with Blood Oranges, Belgian Endive, Gorgonzola and Toasted Walnuts

7 oz. baby spinach
2 heads Belgian endive
3-4 oranges (4 sliced, 2 juiced).
1 1/2 tsp. sugar
1/2 cup toasted walnuts
4 oz. Gorgonzola cheese

1. Slice the endives length wise into quarters and the 4 oranges into 1/4-inch slices. In a large bowl and toss the endive with the spinach and dressing.

2. To make dressing, squeeze 2 oranges into a bowl and add sugar, salt and pepper. Whisk in the olive oil and taste to adjust seasoning.

3. Arrange the tossed baby spinach and endives in a small mound and place the sliced oranges (great served warm with the spinach) on each plate and top with small chunks of Gorgonzola. Sprinkle with toasted walnuts and serve immediately.

Fish-n-Chips in a Pink Chili Sauce

2010-01-22T21:14:00.000-08:00

This week our Savory Event will be Fish-n-Chips with a Pink Chili Sauce. The fish is done in a beer batter that is light and very flavorful. It is to die for! Even though the Fish is delicious, the sauce really is the star of the dish. This sauce will compliment any of your favorite fish dishes! The fish we use is Cod which is a very mild flavor fish. Our fish is fresh from Alaska and easy to fix. You can have from freezer to table in as little as 15 minutes. You can find it in our meat department along with other great varietys of Fresh Wild Alaskan fish.

Beer Batter Cod

Oil for frying
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 cup beer
1/2 teaspoon hot sauce
4 Cod fillets,
2 tablespoons any Creole seasoning
Hot sauce, such as Sriracha, if desired for serving

Directions
Heat the oil in a deep fryer or in a large saucepan to 375 degrees F.

Sift 1 cup of the flour, the baking powder, salt and cayenne pepper together into a mixing bowl. Make a well in the center and add the oil, beer, and hot sauce. Stir until thoroughly incorporated and smooth. Season each trout fillet with 1 teaspoon of the Creole seasoning. Cut each fillet into diagonal 1 1/2-inch strips. Combine the remaining 1/2 cup flour with the remaining 2 teaspoons of Creole seasoning. Dredge the fish strips in the seasoned flour then shake to release any excess flour. Transfer to a plate.

Dredge each piece of fish in the beer batter, making sure the fish is completely coated. Allow any excess batter to drip into the bowl, then slowly lower the fish into the hot oil. Repeat with the remaining fish, working in batches if necessary. Fry the fish until it is puffed, golden brown and crispy, 4 to 5 minutes. Remove the fish with a slotted spoon or tongs and drain on a paper-lined plate.

Serve immediately.

Pink Chile Mayonnaise:

1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

2010-01-04T19:15:00.001-08:00

Happy New Year Everyone! We have been gone but we are back! We are excited to kick off the New Year with a program to help you eat health and feel great. It is New Year New You. We are kicking it off with our Chicken Fajitas. Under 400 calories! The best is the chicken comes seasoned with the veggies. BUY ONE GET ONE FREE!

Cranberry, Apple and Ginger Chutney

2009-11-01T09:15:00.000-08:00

Ingredients
1 (10 to 16-ounce) bag fresh or frozen whole cranberries,
2 crisp red apples, peeled, cored and sliced 1-inch thick
2-inch piece ginger, peeled and finely grated
1/2 cup apple cider vinegar
1 cup granulated sugar
1 cup water
Directions
Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.

CRANBERRY ORANGE STREUSEL CAKE

2009-11-01T08:16:00.000-08:00

Ingredients:
•Streusel Topping:
•1/2 cup packed light brown sugar
•2 Tablespoons all-purpose flour
•2 Tablespoons butter, at room temperature
•1/2 cup chopped walnuts or pecans
•2 Tablespoons grated orange peel (use a microplane)
•.
•Cake:
•2 cups all-purpose flour
•1 cup sugar
•1-1/2 teaspoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•2 Tablespoons butter, melted
•3/4 cup orange juice
•1/4 cup boiling water
•1 egg, at room temperature, lightly beaten
•2 cups fresh cranberries, chopped in a food processor
Preparation:
Preheat oven at 350 degrees F. Spray a 9-inch square pan with vegetable oil.

Streusel: Using a fork, combine brown sugar, flour, butter, walnuts or pecans, and grated orange peel in a medium bowl. Set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined. Stir in melted butter, orange juice, boiling water, and egg with a wooden spoon or spatula. Fold in cranberries and spoon into prepared pan. Sprinkle streusel mixture over the cake batter.

Bake 45 minutes or until a toothpick inserted in the center comes out clean.

The cake may be tightly wrapped and frozen. Reheat at 350 degrees F. for 10 minutes before serving.

JOLENE'S AWESOME CHILI

2009-11-01T06:09:00.000-08:00

This recipe is courtesy of our Store Director, Jolene Thurgood. It is so easy and sooo good. You will love it!

2- 15oz cans of Chili Beans
1- 15oz can of Black Beans
1- 15oz can of Red Beans
1- 10oz can Zesty diced Tomatoes
1- 10oz jar of Salsa
2- lbs ground beef
1- small yellow onion, chopped(optional)

Brown hamburger with yellow onion in a large stock pot. Drain excess grease. Add all other ingredients and simmer for 20 minutes. This recipe can be made up earlier in the day and kept in a crock pot until ready to serve. Serve in a bread bowl or with your favorite crackers.

PORK TENDERLOIN WITH SEASONED RUB

2009-10-23T22:27:00.000-07:00

Recipe courtesy Ellie Kreiger Foodtv.com

Ingredients
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
Salt
1 1/4 pounds pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic
Directions
Preheat the oven to 450 degrees F.

In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.

In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

GREEN APPLE SALSA

2009-10-23T21:19:00.000-07:00

Ingredients:
1/2 small red onion, quartered
1 small jalapeño chile, seeded
1/4 cup coarsely chopped cilantro
2 granny smith apples, peeled and chopped
3 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon sugar
Corn tortilla chips, for serving

Directions:
Using a food processor, finely chop the red onion, jalapeño and cilantro. Transfer to a bowl and add the apples. Stir in the lime juice, salt and sugar. Serve with tortilla chips.

SUPER EASY DELICIOUS CHICKEN TORTILLA SOUP

2009-10-21T22:41:00.000-07:00

We have a new Utah's Own product at Maceys, Chidester Farms Soup Mixes. My favorite is the Tortilla Soup. This soup is easy to make and is the best Tortilla soup I have had! the flavor is so rich To make enough for 8 servings (will fill a crock pot) follow this recipe:

2-boxes of Tortilla Soup Mix
1-15oz can black beans (rinse well)
1/2 Cup frozen corn
2 14.5oz cans of White chicken
1 package of tortilla Strips (available in produce department)
Sour Cream (optional)
Sliced Avocado (optional)

Follow directions on the box of soup. Once soup comes to a boil, add corn and beans.
When serving, top each bowl with tortilla strips, dollop of sour cream and a couple slices of avocado and ENJOY!!!

FRESH APPLE CAKE WITH CARAMEL FROSTING

2009-10-19T23:59:00.000-07:00

1 1/2 cups vegetable oil
2 cups sugar
2 large eggs
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons vanilla
2 1/2 cups flour
1 cup chopped pecans
3 cups finely chopped raw apples (or grated)
.
Frosting:
1/2 cup butter (4 ounces)
1 cup brown sugar
3 to 5 tablespoons milk
1 box confectioners' sugar (1 pound), about 4 cups
Preparation:
Measure vegetable oil into large mixing bowl. Add sugar and eggs. Beat on low speed until creamy. Sift flour and measure. Sift again and add salt, soda and baking powder. Add a small amount of the flour mixture at a time to the creamed mixture. Beat well after each addition. When all flour has been added, or when batter becomes very stiff, remove electric mixer. Fold in chopped pecans and chopped apples with a wooden spoon. Spread evenly into a 9"x13" pan (or 2 - 9" pans) lined with lightly greased wax paper. Bake in 350° oven for 45 to 55 minutes. Let cool in pan for 5 minutes. Carefully loosen edges and turn onto cake rack, remove wax paper, cool and frost.
Make Frosting: Cook butter and sugar together until well blended and sugar is dissolved. Add 3 tablespoons milk and 1 box of confectioners' sugar. Beat and add just enough milk to spread.

PLUM DIPPING SAUCE

2009-10-19T23:06:00.000-07:00

Recipe courtesy Leisa Vineyard
Tooele Maceys Savory Selections

1 Pint Plum Jelly
1/2 Cup Balsamic Vinegar
1 small Jalapeno finely chopped

Combine all ingredients in a small sauce pan. Heat on medium until jelly has thinned out, about 5 minutes. Remove from pan and pour into a small bowl. Serve warm. Sauce is good for chicken, fish or pork tenders.

ALRIGHT ALREADY!

2009-10-11T19:42:00.000-07:00

OK,OK so the old saying "don't knock it til' you try it" is not always true.Your comments were loud and clear! Menudo, a Mexican Soup made with Tripe was not a big hit on friday. It is truly a dish made for the stronger stomach. Thank you to those of you who tried it!! The pudding made from Hominy and Masa on the other hand was truly a pleasant surprise. It was sweet even with the corn flavor.

MEXICAN CLASSICS MADE EASY

2009-10-09T10:39:00.000-07:00

Have you ever wanted to try something new for dinner but didn't want to spend the money for fear the family won't eat it? Well, come and join us this Friday at Maceys and try a few new dishes on us! First, Menudo a Mexican soup offered by Juanitas. This traditional Mexican soup takes hours to make from scratch but Juanitas has made it easy for you. Heat and serve! We will also have a quick and easy recipe for a traditional dish, Flautas Chili Verde. And of course DESSERT! This dessert is made with canned hominy! don't knock it til' you try it! Stop by our Savory Event of Mexican Classic and give it a try.

HOMINY ATOLE WITH PECANS AND TOASTED COCONUT

Ingredients
• 1 cup Prepared Masa (no shortening or lard)
• 2 cups Juanita’s Hominy, drained
• 3 cups Milk
Preparation
Put into Blender and puree until smooth.
Pour into sauce pan and add:
• 3 cups Milk
• 1 cup Sugar
• 2 sticks Cinnamon
• ¼ tsp Vanilla
Cook on low heat, stirring occasionally until masa is cooked, (about 15 minutes). Take care not to scorch the corn and milk.
When ready, add:
• ¼ cup Pecan Nuys, chopped
• ½ cup Toasted Coconut
Stir together and serve.

FLAUTAS OF CHILI VERDE (Pork)

Ingredients for 3 Flautas
1. One 16 Oz Can of Juanita’s Chile Verde (Pork)
2. Three medium size flour tortillas (about 7 to inches in diameter)
3. Sour Cream, Rice and Beans if desired
Preparation
1. Open can of Juanita’s Chile Verde, strain content to separate sauce from meat.
2. Place a flour tortilla in flat dish and spread over the center about one third of meat across the center of the tortilla (picture). Take the bottom end of the tortilla and roll over toward the meat making a taco (picture). Repeat process for the other two tortillas.
3. In a frying pan add one to one and a half table spoons of vegetable oil; heat in a medium flame. Fry the rolled tortillas (flautas) one at the time turning it over at least once; stop when flauta is crispy enough to your liking.
4. Separately heat the sauce in low to mid flame to just before boiling.
5. Pour warm sauce on top of flautas. If desired add sour cream and serve. Refried Beans and Rice may be used on the side to make combination dish.

MEXICAN TORTILLA CHICKEN SOUP

2009-09-29T10:33:00.000-07:00

Recipe Courtesy Tyler Florence, Foodtv.com

Ingredients
2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock,
Salt and freshly ground black pepper
Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips (OR USE TORTILLA STRIPS FOUND IN PRODUCE DEPARTMENT ALREADY PREPARED)
1 1/2 cups shredded cooked chicken (We used 1 Rotisserie Chicken from Deli)
2 avocados, halved, pitted, peeled, and diced
1 cup shredded Jack cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving

Directions
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.

Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.

Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.

BROCCOLI CHEESE SOUP

2009-09-29T10:05:00.000-07:00

Recipe Courtesy Karin Christian, Allrecipes.com

½ cup butter (1 stick)
1 small yellow onion finely chopped
1 lb fresh broccoli
4 (14.5 oz) cans chicken broth
1 lb processed cheese, cubed
2 cup of milk (for richer flavor replace 1 cup of milk with 1 cup of cream)
1 tablespoon of garlic powder
¼ teaspoon nutmeg
2 Tablespoons Corn Starch
1/2 C water
Salt and Pepper to taste

1- In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.

2- Remove from heat and puree in food processor or blender. Do this in batches making sure not to over fill. Return puree to the pan and stir in cheese cubes until melted. Mix in milk, garlic powder and nutmeg . Cook on medium heat until cheese is melted. Mix corn starch in water then add to soup to thicken.

Will make 12- 1 cup servings

Rotisserie Chicken Sandwich

2009-09-28T16:13:00.000-07:00

Recipe Courtesy of Leisa Vineyard

1 Rotisserie (de-boned and shredded)
2 tablespoons of olive oil
1 jalapeno
½ small red onion thinly sliced
4 cloves of garlic finely chopped
1 small jar roasted red peppers sliced
Juice of 1 lime
1 cup of shredded mozzarella cheese
¼ cup chopped cilantro
Salt and pepper to taste
6 Hoagie buns

Pour olive oil in a shallow pan and sauté onions and Jalapeno until onions are just tender. Add garlic and sauté for 5 more minutes. Add Roasted red peppers and chicken then heat through. Squeeze lime juice over chicken. Stir in Mozzarella cheese and cilantro. Serve on a warm Hoagie bun. Enjoy!

SPICY HONEY-ORANGE CHICKEN

2009-09-26T16:56:00.000-07:00

Courtesy Recipe Zaar

Ingredients
• 1/2 cup honey
• 4 tablespoons frozen orange juice concentrate (thawed)
• 2 teaspoons grated orange zest
• 3-4 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes, adjust to taste
• 4 boneless skinless chicken breasts
• 1/4 cup flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter or margarine
• 1 teaspoon vegetable oil
• 2-3 green onion stems, chopped
• 3 tablespoons fresh parsley, chopped
Directions
In small bowl, combine honey with juice concentrate, orange zest, garlic, and the red pepper flakes. Set aside.
Pound chicken to approximately 1/4 " thickness. Cut into bite size pieces.
In a plastic bag mix together the flour, garlic powder, salt and pepper. Toss chicken pieces to lightly coat with flour mixture.
In a large non-stick skillet, heat butter and oil over medium-high heat. Add chicken and stirfry until just cooked through.
Pour honey mixture over chicken and cook, stirring to coat all chicken pieces with spicy honey-orange glaze. Sprinkle with parsley and green onion.
Tip: As stated above, you can leave the chicken breasts whole. Pour the glaze over chicken that has been cooked through, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with honey-orange glaze spooned over the top. Garnish with parsley and green onions.

BROCCOLI CAULIFLOWER CASSEROLE

2009-09-26T16:47:00.000-07:00

10 oz fresh broccoli
10 oz fresh cauliflower
4 oz Cheese Whiz
1 can Cream of Chicken Soup
3 oz can Durkee Fried Onions (used Western Family)
Preheat oven to 350°F degrees. Steam vegetables until partially cooked. Mix together Cream of Chicken Soup, Cheese Whiz and half of the fried onions. Mix with vegetables to coat.
Bake for 20 minutes in a greased oven-safe pan. Spread the other half of the onions on top and bake for another 5 minutes.

GRILLED FLAT IRON STEAK with PISTACHIO PESTO BUTTER

2009-09-16T08:47:00.000-07:00

Recipe courtesy Aaron McCargo Jr.
Show: Big Daddy's HouseEpisode: Grill It Good

Ingredients
Pesto Butter:
2 sticks butter, room temperature
1 cup packed basil leaves
4 to 5 cloves garlic
1 teaspoon kosher salt
Pinch coarse ground black pepper
Dash fresh lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup Asiago cheese
2 tablespoons pistachios
Pinch red pepper flakes
Steak:
Olive oil
4 (8-ounce) flat iron steaks
Salt and freshly ground black pepper
Directions
For the butter:

In a food processor add, butter basil, garlic, salt and pepper. Pulse a few times until well combined. Add lemon juice and drizzle oil. Pulse again. Add cheese, pistachios and red pepper flakes. Remove from processor with a rubber spatula onto a sheet of parchment paper and shape into a log. Place in the refrigerator and allow to set for at least 30 minutes.

For the steak:

Preheat grill to medium.

Drizzle the steaks with olive oil. Put on the grill, and while cooking season with sea salt and black pepper, to taste. Cook for 3 to 4 minutes, then flip and season with salt and pepper, to taste. Grill for another 3 to 4 minutes. Remove from the grill to a platter and allow to rest for a few minutes. Slice disks of butter, put on steaks while still hot and serve.

DOUBLE STUFFED POTATO

2009-09-16T08:46:00.000-07:00

Recipe Courtesy of Rachel Ray

Ingredients

2 large Russet potatoes, cleaned and pricked with a fork several times each
Drizzle olive oil or vegetable oil
2 slices center cut bacon, chopped into 1/2-inch pieces
2 scallions, chopped
1/4 cup sour cream
1 cup shredded cheddar cheese
Salt and coarse black pepper
Directions
Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.

BREAKFAST PIZZA

2009-09-16T08:18:00.000-07:00

Recipe courtesy of Allrecipes.com Tammy Christie

INGREDIENTS (Nutrition)
1 pound ground breakfast sausage
1 (8 ounce) package refrigerated crescent rolls
1 cup frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

DIRECTIONS
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C).
Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.
Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.
Bake in preheated oven until eggs are set, about 25 to 30 minutes.

MEXICAN LASAGNA

2009-09-12T08:42:00.000-07:00

Recipe: Rachel Ray Food Network

Ingredients

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case (took regular chicken breat and chopped in my food processor)
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market (used flour)
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

WAKA WAKA SALAD

2009-09-11T09:18:00.000-07:00

Recipe courtesy Guy Fieri

Ingredients
1 cup canola oil
1 cup red wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 packet ramen oriental seasoning
Pinch salt and freshly ground black pepper
1/2 head Napa cabbage, sliced 1/8-inch thick
1/4 head red cabbage, sliced 1/8-inch thick
1/2 head green cabbage, sliced 1/8-inch thick
2 red onions, thinly sliced
2 carrots, shredded
4 tablespoons chopped cilantro leaves
24 wonton skins, fried
3 ramen noodle bunches, broken into small pieces
3/4 cup Spanish peanuts, finely chopped
Directions
In a large bowl combine oil, vinegar, garlic, ginger, ramen seasoning, salt and pepper. Set aside.

In a large bowl, mix cabbages, onions, carrots, and cilantro. Whisk the dressing and pour over the cabbage mixture. Toss thoroughly. (Dress the salad no more than 10 minutes prior to serving.)

Place equal portions of salad on wonton skins and top with ramen noodles and chopped peanuts. Serve immediately

LIME CHICKEN TEQUILA SANDWHICH

2009-09-11T09:17:00.000-07:00

Courtesy Guy Fieri

Ingredients
2 ounces olive oil
1 cup julienned red onion
1 tablespoon minced jalapeno
1/2 cup roasted and julienned red bell pepper
1 roasted chicken, boned, skin discarded and shredded
1/4 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon chopped garlic
2 tablespoons chopped cilantro leaves, plus more for garnish
4 tablespoons grated Parmesan, plus more for garnish
5 ounces mozzarella, grated
4 ounces cream cheese, room temperature
4 tablespoons freshly squeezed lemon juice
3 ounces tequila
1/4 cup diced Roma tomatoes, for garnish
4 sourdough rolls, warmed
Directions
Layer 2 (15-inch) sheets of heavy aluminum foil together and fold 1/4-inch of the edges together to create 1 sheet. Repeat with another 2 pieces of foil, to create 2 double foiled sheets. Bend the edges of 1 of the sheets up 2 inches, to help keep the liquid in the foil.

On a double sheet of foil, layer (in this order), the oil, onions, jalapeno, red bell peppers, chicken, salt and pepper, garlic, cilantro, cheeses, lemon juice and tequila.

Put the second, double layered foil sheet on top of layered ingredients. Fold both double layered sheets of foil together in 1/4-inch folds, 4 times. When all the sides are folded together, make sure that the pouch is not leaking. Refrigerate until ready to cook.

To cook preheat the oven or grill to 250 degrees F. Remove the foil pouch from the refrigerator and put on the grill, being careful not to snag the foil pouch and tear it open. Grill for 10 minutes, then flip and cook for another 10 minutes.

Remove the pouch from the grill and slice the bag open. Garnish with the tomatoes, cilantro, and Parmesan and serve on warmed rolls.

GRILLED PORTABELLINI MUSHROOMS

2009-09-11T09:16:00.000-07:00

A Fresh look- PORTABELLINI MUSHROOMS

Portabellini mushrooms are delicious and can be used just as you would white button mushrooms or large portobello mushrooms. Sauté them and add them to a sauce or gravy, pile them on bread or stuff them into pita with veggies for a sandwich filling, add them to a stir-fry, stuff and bake them for appetizers, slice them into a spinach salad, make them into mushroom soup

INGREDIENTS:
8 each portabellini mushrooms
as needed,Olive oil for grilling
6 oz. goat cheese (I used Feta Garlic and Herb if you do, omit fresh rosemary and oregano)
2 oz. cream cheese
2 tsp. fresh rosemary, chopped fine
1 tsp. oregano
1/2 C. panko bread crumbs
2 tsp. minced garlic
1-2 Tbsp. olive oil
1 C. balsamic vinegar
salt and pepper to taste

PREPARATION AND SERVING:
Brush the mushrooms with olive oil, then grill or roast. Allow to cool. Combine the cheeses(works well to blend in a food processor) until mixed well, then add rosemary and oregano. In a separate bowl, combine panko crumbs, garlic, and olive oil. Set aside. Meanwhile, place the vinegar in a small saucepan and simmer until reduced by 3/4 . Allow to cool. Fill each mushroom with cheese mixture, top with bread crumb mixture and bake at 375 degrees for about 10 minutes. Allow to cool slightly before handling. To serve, plate mushrooms, sprinkle with salt and pepper, and drizzle balsamic reduction on top.

PEACH AND RASPBERRY CRISP

2009-09-04T10:16:00.000-07:00

1999, The Barefoot Contessa Cookbook, All Rights Reserved
Show: Barefoot ContessaEpisode: Pot Luck

Ingredients

4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.

Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.

Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

MAGIC COOKE BARS

2009-09-04T10:15:00.000-07:00

Recipe courtesy of Eagle Brand

This is THE EAGLE BRAND® best-loved classic - a favorite of kids and adults alike! EAGLE BRAND® is the magic ingredient in this easy cookie bar recipe.

Servings: Makes 2 to 3 dozen bars
Serving Size: 1/36 of a recipe
Nutrition: See Below
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 cups (12 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Instructions
Preheat oven to 350°F (325°F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan.
Pour EAGLE BRAND® evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store leftovers covered at room temperature.

Notes: Recipe Variations: Substitute chocolate chips or nuts with: candy coated pieces, dried cranberries, raisins, mini marshmallows or butterscotch chips.

Nutrition Amount Per Serving: Calories 167, Fat Cal. 89, Total Fat 9.9g (15% DV), Sat. Fat 5.1g (25% DV), Cholest. 11mg (4% DV), Sodium 71mg (3% DV), **Potassium 63mg (2% DV), Total Carb. 13.8g (4% DV), Fiber 1g (4% DV), **Sugars 10.5g, Protein 1.7g (3% DV), **Vitamin A (2% DV), **Vitamin C less than (1% DV), **Calcium (1% DV), **Iron (6% DV), **Thiamin (3% DV), **Niacin (3% DV), **Vitamin B6 (2% DV), **Magnesium (7% DV), **Folate (3% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

CHIPOTLE RANCH DRESSING

2009-09-04T10:13:00.000-07:00

Courtesy of Food Network Kitchens
www.Foodtv.com

2 cloves garlic
1/2 teaspoon kosher salt
1/3 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon chipotle hot sauce (I used 1diced mild smoked Chipotle and 1 Tablespoon of Chipotle sauce from the can)
3 tablespoons minced fresh cilantro leaves
1 scallion (white and green parts), very thinly sliced
1/2 teaspoon finely grated orange zest
For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing.

FARMERS MARKET SEPTEMBER 12TH

2009-08-26T21:05:00.000-07:00

Mark you calendars for September 12th. It is the Tooele Maceys 2nd Annual Farmers Market. Many Utah's Own products will be featured for sampling and purchase. Local products are the life blood of Utah. At Maceys we are proud to carry many Utah's Own products. Just look for the Utah’s Own labels and shelf talkers in your Maceys store. Local purchases contribute to the prosperity of your neighbors, friends and families. To learn more just click on the Utah's Own Logo.

BRAZILIAN LIME-ADE

2009-08-26T21:04:00.000-07:00

3 Limes (with skin)
2-3 T Sweetened condensed milk
1/2 C Sugar
3 C Water

Wash the limes and cut off the ends. Slice the limes into wedges. Place all ingredients in blender. Blend until creamy. do not blend too long or the drink will become bitter. Strain the mixture using a fine mesh strainer. Serve over ice.

For variety, blend 2/3 C raspberries or strawberries or fresh pineapple with the lime.

Mexican Street Corn

2009-08-25T21:32:00.000-07:00

Mexican Street Corn
Recipe courtesy Sunny Anderson

Ingredients

4 ears sweet corn, husks removed
2 tablespoons corn oil
1/2 cup mayonnaise
1 teaspoon chili powder
1 teaspoon garlic salt
Freshly ground black pepper
1 lime, quartered
Special equipment: grill pan
Directions
Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn.

Marinated Grilled Zucchini

2009-08-25T21:25:00.000-07:00

MARINATED GRILLED ZUCCHINI

zucchini (desired amount)
red wine vinaigrette dressing
rosemary/garlic seasoning

Wash and dry zucchini. Cut into slices and layer bottom of a cookie sheet.
Use a fork to poke holes in each slice. Pour the Red Wine Vinaigrette over zucchini and let marinate. Layer marinated zucchini onto foil (or grilling basket) and sprinkle with Rosemary/Garlic seasoning (or any seasoning you choose). Grill on low until tender.

Variation: You can also use Lemon juice as the marinade and sprinkle with lemon pepper for a different taste.

Submitted by: Ginny Stone

Garlic Grilled Tomatoes

2009-08-25T21:22:00.000-07:00

Garlic Grilled Tomatoes
Recipe courtesy Paula Deen

Ingredients

4 ripe red tomatoes
House Seasoning, recipe follows
3 tablespoons extra-virgin olive oil
5 cloves garlic, minced
2 tablespoons fresh thyme leaves
1/4 cup Parmigiano-Reggiano
Directions
Cut the tomatoes in half crosswise, season with House Seasoning. Heat the oil in a small frying pan over medium heat. Add the garlic, and cook until just starting to turn golden brown, 1 to 2 minutes. Pour the garlic and oil into a heatproof bowl.

Oil the grill and set for high heat. Place the tomatoes cut side down and grill for 3 to 5 minutes. Turn over, top with the garlic oil mixture and continue to cook for another 3 minutes. Remove from grill and top with thyme, House Seasoning and Parmigiano-Reggiano. Serve immediately.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce

2009-08-21T21:28:00.000-07:00

Courtesy Bobby Flay, Food Network

1 stick unsalted butter
2 cloves garlic, chopped
8 teaspoons plus 2 tablespoons ancho chili powder
1/2 cup hot sauce (recommended: Frank's)
2 tablespoons honey
Salt and freshly ground black pepper
4 French-cut chicken breasts
2 tablespoons plus 2 teaspoons ground cumin (8 teaspoons)
Canola oil
1/2 cup heavy cream
1/2 cup creme fraiche
1/4 cup chopped parsley, plus some whole leaves for garnish
1 cup crumbled blue cheese (recommended: Cabrales)
Directions
Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm.

Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin is nicely charred.

Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.

Whisk together the heavy cream and creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.

Serve with Jicama and Watermelon Salad.

Jicama and Watermelon Salad

2009-08-21T21:16:00.000-07:00

Courtesy Bobby Flay, 2008

Ingredients

1/2 cup fresh orange juice, plus 1 teaspoon zest
1/4 cup fresh lime juice, plus 1 teaspoon zest
2 tablespoons honey
1 teaspoon ground black pepper
Kosher salt
1 jicama, cut into matchstick pieces
4 cups watermelon in 2-inch chunks
1/3 cup roughly torn fresh mint leaves
Directions
Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.

SWEET AND SALTY SNACK MIX

2009-08-17T09:46:00.000-07:00

Courtesy Pleasant Grove Savory Selections Team

• 1 (14.4 oz) Bag peanut butter M&Ms
• 1 (16 oz) bag Snyder's Snap pretzels
• 1 (13 oz) box Cheez-It crackers
• 1 (12 oz) bag oyster crackers
• 1 (14 oz) box toasted oat cereal
• 1 (9.5 oz) box Teddy Graham snacks

Combine all ingredients in a large airtight container. This is a great mix for an alternative to chips and cookies at snack time. It is also great for movie night, just add fresh popcorn! Will store for 2 months or more if kept air tight.

Blue Chip Cheese Ball

2009-08-15T12:44:00.000-07:00

Recipe courtesy Blue Chip

2- 8oz pkgs of Cream Cheese
¼ C Freeze Dried Red and Green Peppers
¼ C Freeze Dried Chopped Onions
¼ C Freeze Dried Chopped Carrots
½ tsp Taco Seasoning
1 C Chopped Pecans

Pulse all dehydrated vegetables in the blender or food processor. Add ½ tsp Taco Seasoning to cream and blend until smooth. Form into a ball and roll in pecans. Serve with fresh cut vegetables, crackers or chips. ENJOY!

TACOS

1 c Freeze Dried Chopped Onions
1 C Freeze Dried Red and Green Peppers
½ C Tomato Powder
½ TBLS Beef Bouillon
½ TBLS Taco Seasoning
3 C Taco T.V.P
8 C Boiling Water

Combine all ingredients into a crock pot. Pour boiling water over dry ingredients. Simmer on low for at least 1 hour or until vegetables are tender. Serve with favorite toppings and ENJOY! Also works well for Nachos.

Personal Pizza

2009-08-10T10:00:00.000-07:00

Ingredients- (makes 4 personal 8" pizza's)

1 Package of Mini Pizza Crust (found in Macey's Bakery)
1 Can favorite Pizza Sauce
Grated Mozzarella cheese
1 package of Sliced Hormel Pepperoni

Preheat oven to 375

Spread your favorite Pizza sauce on Pizza disc, sprinkle cheese then arrange pepperoni. Pizza disc are pre-cooked so cook 10-12 minutes, until edges are light brown, cheese is melted.

Pulled Pork

2009-07-23T10:12:00.000-07:00

Recipe provided by Savory Dept

1 Picnic Pork Roast
1 bottle Baby Rays BBQ Sauce (or your favorite sauce)
1 12oz Can of Coke

Season Pork Poast with salt and pepper then put in crock pot. Pour BBQ Sauce (reserve 1 cup for later) and Coke over the roast and cook on low for 8 hours or high for 4 hours. When ready shred pork and add remaining BBQ Sauce. Serve on Roll with favorite salad. Macey's Deli has several delicious salads to choose from.

Slow Berry Cobbler

2009-07-23T09:40:00.000-07:00

recipe by Martha Stewart

Ingredients
Filling:
1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
1/2 cup baking mix
Topping:
2 1/4 cups baking mix
1/4 cup sugar, plus 1/4 cup
4 tablespoons butter, melted
1/2 cup milk
2 teaspoons ground cinnamon
Directions
Spray the insert of a slow cooker with nonstick cooking spray.

In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.

Serve warm with whipped cream or ice cream.

2009-07-20T22:42:00.000-07:00

Blueberry Crisp
Martha Stewart

This crisp has a loose and juicy filling. If you would prefer a thicker filling, add an extra teaspoon of cornstarch.

INGREDIENTS

For the filling

• 6 cups (3 pints) blueberries
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon coarse salt
For the topping

• 3/4 cup all-purpose flour
• 1/2 cup rolled oats (or chopped nuts, such as almonds)
• 1/2 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 3 ounces (6 tablespoons) unsalted butter, softened
• ⅓ cup sugar

DIRECTIONS
Preheat oven to 375°. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.

Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.

Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

TIPS
Crisp tip: Make and freeze extra batches of the topping. Whenever you have fresh fruit on hand, you’ll be able to assemble the dessert quickly.

2009-07-19T10:00:00.000-07:00

Neeleys BBQ Pasta Salad

1 pound fusilli pasta
2 tablespoons apple cider vinegar
1 teaspoon hot sauce
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup Neely's BBQ Sauce
1 red bell pepper, seeded and chopped fine
2 ribs celery, chopped fine
2 whole scallions, sliced thin
8 ounces pulled pork
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
Directions
Bring 4 quarts water to boil, in large pot, over high heat. Salt the water, add the pasta and cook until tender, about 10 minutes. Drain in a colander and allow to cool, then transfer to large bowl.
In another large bowl, mix together vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayonnaise and BBQ sauce. Add chopped vegetables and toss to coat. Pour BBQ dressing over pasta and mix well. Place the pork on top and season with salt and pepper, to taste. Cover and refrigerate until ready to serve, then garnish with parsley.

2009-07-09T17:14:00.000-07:00

Tired of barbequed hamburgers and hot dogs? Then come join our Savory team for some great BBQ tips from our own ARS Executive Chef Johan Jansen. He will be at our Tooele Maceys July 17th at 6pm to share his BBQ recipes and techniques to help your meal be a success. Everyone is welcome and the event is free!

2009-07-09T17:13:00.001-07:00

Slow Cook Roast Beef

This simple recipe brings together beef, mushroom soup, onion soup mix and Worcestershire sauce for a tasty meal that will appear to have taken hours.

Ingredients:
1-2 lbs beef roast
1 packet beefy onion soup mix
1 can condensed golden mushroom soup
1-2 splashes Worcestershire sauce
Directions:
Combine all ingredients in a slow cooker and cook on high heat for 4 hours.

Number of Servings: 4-6

Serving suggestions- Instant Idahoan Red Garlic Potatoes and Dole Greener Salad

2009-07-09T17:13:00.000-07:00

Sunrise Smoothie

Ingredients

1 cup chopped ripe strawberries (5 large strawberries)
1 cup chopped seeded watermelon
1 cup chopped fresh peach
1 cup raspberry sorbet
1/4 cup freshly squeezed orange juice

Directions

Place the strawberries, watermelon, peach, sorbet, and orange juice in a blender and puree until smooth and creamy. Add more orange juice if you'd like it a little less thick. Serve immediately in tall glasses with straws.

, 2006, Ina Garten, All Rights Reserved

2009-07-09T16:16:00.000-07:00

Dinnertime Quesadillas

Prep Time: 10 min
Total Time:16 min
Makes: 4 servings, two quesadillas each

What You Need

2 cups shredded cooked chicken
1/2 cup drained canned whole kernel corn
1/2 cup sliced green onions
1/2 cup drained canned black beans, rinsed
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
8 TACO BELL® HOME ORIGINALS® Flour Tortillas
Make It
LAYER chicken, corn, onions, beans, salsa and cheese evenly over one half of each tortilla.
FOLD tortillas in half to enclose filling.
COOK one or two quesadillas at a time in large nonstick skillet on medium-high heat 3 min. on each side or until quesadillas are lightly browned on both sides and cheese is melted.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips Serving Suggestion Serve with a tossed green salad.

2009-07-09T16:15:00.000-07:00

Barbecued Chinese Chicken Lettuce Wraps

Recipe courtesy Rachael Ray
Show: 30 Minute MealsEpisode: Low-Carb, Not No-Carb

Cook Time 10 min
Level Easy
Yield 4 servings

Ingredients

2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish
Directions
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge