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Bloody Mary Pork Chops

Posted by , April 7th, 2016

Shake things up a bit with this fun twist on classic pork chops! All the flavors of a classic Bloody Mary combine to become the perfect marinade for prime cut pork chops that your family will ask for again and again.

Bloody Mary Pork Chops - ShopRite Potluck Blog


Bloody Mary Pork Chops

Prep Time (Inactive): 9 hours | Cook Time: 15 | Minutes Serves 4

Ingredients:

  • 4 Smithfield® Prime Bone In Thick Cut Pork Chop (1-inch thick)
  • 1 cup bloody Mary mix, divided usage
  • 1/4 cup citrus vodka
  • 1 small jar marinated garlic stuffed olives, divided usage
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon sriracha sauce
  • 1/4 teaspoon celery salt
  • 1 tablespoon celery seed
  • 1 tablespoon black pepper
  • 1 1/2 teaspoons garlic salt
  • 1/2 teaspoon cayenne pepper

Directions:

  1. Place pork chops in resealable food storage bag. Combine ¾ cup bloody Mary mix, vodka, 3 tablespoons marinade from stuffed olives, Worcestershire sauce, sriracha sauce, and celery salt; pour over chops.  Seal bag and refrigerate 8 to 24 hours.
  2. Heat charcoal or gas grill to medium. Remove chops from marinade; discard marinade. Combine celery seed, pepper, garlic salt and cayenne; mix well; roll edges of chops in seasonings.
  3. Grill chops 7 to 9 minutes per side until internal temperature reaches 150o Serve topped with skewered stuffed olives
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Braised Garlic Ginger Chops

Posted by , April 7th, 2016

Hectic weeknights beware! This recipe for Braised Garlic Ginger Chops only involves 2 steps and is ready and on the table in under 20 minutes! Pair the Asian flavors in the braising sauce with steamed rice and stir fry vegetables or Chinese broccoli to satisfy those takeout cravings too!
Braised Garlic Ginger Chops


Braised Garlic Ginger Chops

Prep Time: 2 min | Cook Time: 15 min | Serves 4

Ingredients:

  • 2 teaspoons olive oil
  • 4 Smithfield® Prime Bone In Thick Cut Pork Chop (3/4-inch thick)
  • 1/4 cup hoisin sauce
  • 1/4 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon minced garlic
  • 1/4 teaspoon onion powder

Directions:

  1. Heat oil in large skillet over medium-high. Add chops and brown 2 to 3 minutes on each side.
  2. Stir in remaining ingredients. Reduce heat to medium-low, cover and simmer 8 minutes until internal temperature reaches 150o
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Cranberry Glazed Pork Chops

Posted by , April 7th, 2016

Feel like your weeknight meals need a little “something” to take them from ordinary to extraordinary? We’ve got just the thing! Classic prime pork chops get a punch of flavor from a quick and easy cranberry sauce that’s ready in under 30 minutes. Serve with your favorite veggies and roasted potatoes or rice pilaf for a new weeknight favorite!

Cranberry Glazed Pork Chops - ShopRite Potluck Blog


Cranberry Glazed Pork Chops

Prep Time: 3 min | Cook Time: 22 Min | Serves 6

Ingredients:

1 teaspoon butter
1 teaspoon oil
6 Smithfield® Prime Bone In Thick Cut Pork Chop
1/2 cup finely chopped onions
1 1/4 cups chicken broth
3 tablespoons sugar
2 tablespoons red wine vinegar
3/4 cup fresh or frozen cranberries

Directions:

  1. Heat butter and oil in large nonstick skillet over medium-high heat. Brown chops on both sides; remove from skillet.
  2. Sauté onions in same skillet until brown and tender, about 8 minutes.
  3. Return chops to skillet. Add chicken broth; cover and simmer 9 to 11 minutes, until internal temperature reaches 150oF. and pork is tender. Remove chops and keep warm.
  4. Add sugar, vinegar and cranberries to skillet; cook until cranberries pop. Heat chops in sauce before serving.

 

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Easy Cheesy Bean Dip

Posted by , April 6th, 2016

This dip will surely be a game day ‘go-to’ for friends and family; with only three ingredients, it also could not get any easier!

Easy Cheesy Bean Dip

We’re back with another super simple dip recipe for your Cinco de Mayo celebrations! If you’re planning a big bash with different courses and eating options for your friends and family, it never hurts to keep a super simple, minimal-effort but maximum-value recipe onhand.

That’s where this Easy cheesy bean dip comes in! You only need 3 ingredients and 20 minutes to get this dip ready from start to finish, and who doesn’t love a warm, bubbly, cheesy dip at a party?

Stay tuned for more Cinco de Mayo recipes as we continue our countdown!


Easy Cheesy Bean Dip

Prep Time: 5 Minutes | Start to Finish: 20 Minutes | Serves 8

 

Ingredients:

  • 1 can (16 oz) Old El Paso™ refried beans
  • 2 cans (4.5 oz each) Old El Paso™ chopped green chiles
  • 2 cups shredded Mexican cheese blend (8 oz)
  • Make it FRESH toppings, as desired (see below)
  • Food Should Taste Good™ cantina tortilla chips

 

Directions:

  1. Heat oven to 400°F.
  2. In 8-inch cast-iron skillet or ungreased pie plate, mix beans and green chiles. Top with cheese. Bake about 15 minutes or until cheese is melted and bubbly. Add toppings; serve immediately with chips.

 

Nutritional Info:

1 Serving: Calories 160 (Calories from Fat 90); Total Fat 10g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 25mg; Sodium 490mg; Potassium 40mg; Total Carbohydrate 9g (Dietary Fiber 2g); Protein 8g

% Daily Value: Vitamin A 6%; Vitamin C 8%; Calcium 20%; Iron 4%

Exchanges: 1/2 Starch, 1 High-Fat Meat, 1/2 Fat

Carbohydrate Choices: 1/2

 

Notes:

Ideas for Make it FRESH toppings: chopped fresh cilantro leaves, chopped tomatoes, salsa.

 

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Easy Creamy Chicken Enchiladas

Posted by , April 6th, 2016

This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers…..if you ever have any!

Easy Creamy Chicken Enchiladas

Happy Cinco de Mayo! Though we are sad to see our countdown come to an end, we’re extremely excited to share our final recipe: Easy Creamy Chicken Enchiladas.

Enchiladas are the perfect dish to serve a crowd, and you can have our version ready to go in under an hour. Serving a crowd? Double it! You can always save the leftovers for dinner tomorrow, though we doubt that there will be any leftovers at all!


Easy Creamy Chicken Enchiladas

Prep Time: 20 Minutes | Start to Finish: 50 Minutes | Serves 5 (2 enchiladas each)

 

Ingredients:

1 can (10 oz) Old El Paso™ red enchilada sauce

2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)

1 1/2 cups shredded Cheddar cheese (6 oz)

1 package (8 oz) cream cheese, cut into 1/2-inch cubes

1 package (1 oz) Old El Paso™ fajita seasoning mix or 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

10 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

 

Directions:

  1. Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
  2. In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
  3. Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

 

Nutritional Info:

1 Serving: Calories 590 (Calories from Fat 340); Total Fat 37g (Saturated Fat 19g, Trans Fat 2g); Cholesterol 155mg; Sodium 1650mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 2g); Protein 31g

% Daily Value: Vitamin A 20%; Vitamin C 0%; Calcium 30%; Iron 10%

Exchanges: 1 Starch, 1 1/2 Low-Fat Milk, 2 Lean Meat, 4 1/2 Fat

Carbohydrate Choices: 2

 

Notes:

Pop the opened cream cheese in the freezer for about 10 minutes to make it colder so it’s easier to cut into small cubes.

If using taco seasoning mix, use just 2 tablespoons, and save the rest for another use.

 

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Sriracha Avocado Ten Minute Tacos

Posted by , April 6th, 2016

These tacos come together in a flash, and really impress with delicious fresh toppings like avocado and a vibrant kick of hot sauce!

Sriracha Avocado Ten Minute Tacos

Taco Tuesday and our Cinco de Mayo Countdown combine for today’s super quick and easy recipe! Taco night is always a major win when kids are involved (or adults in our opinion!) and a 10 minute recipe means you can have this on the table on a busy weeknight with no trouble at all. If the kids are sensitive to spice, you can easily swap out the sriracha for salsa; whichever you choose, we’re sure this will become a meal-time favorite!


Sriracha Avocado Ten Minute Tacos

Prep Time: 10 Minutes | Start to Finish: 10 Minutes | Serves 4 (2 tacos per serving)

 

Ingredients:

  • 2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
  • 8 Old El Paso™ Stand ‘N Stuff® taco shells
  • 1 Avocado from Mexico™, pitted, peeled and diced
  • 1/2 cup crumbled queso fresco cheese
  • Sriracha or hot sauce, for drizzling

 

Directions:

  1. Stir warm shredded chicken together with green chiles in medium bowl.
  2. Spoon filling into warm taco shells. Top with avocado and crumbled queso fresco and drizzle with sriracha sauce.

 

Nutritional Info:

1 serving (2 tacos): Calories 400 (Calories from Fat 190); Total Fat 22g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 85mg; Sodium 840mg; Potassium 410mg; Total Carbohydrate 22g (Dietary Fiber 3g); Protein 30g

% Daily Value: Vitamin A 6%; Vitamin C 15%; Calcium 15%; Iron 10%

Exchanges: 1 1/2 Starch, 3 1/2 Lean Meat, 2 Fat

Carbohydrate Choices: 1 1/2

 

Notes:

If hot sauce has too much ‘kick’, drizzle with mild salsa instead.

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Grilled Shrimp Tacos

Posted by , April 6th, 2016

DAB-0242

 

Now we know what you’re thinking: another taco recipe?

We know, we know; but how could we resist? Taco Tuesday isn’t enough! Sometimes, you need back-to-back Taco goodness, especially when it comes to our Cinco de Mayo Countdown.

We thought another grilled recipe would be a perfect addition to our little roundup this week, and these Grilled Shrimp Tacos aim to please. Top them with a freshly made coleslaw and a drizzle of sour cream, and dinner is ready in no time! You could even serve them with the Grilled Elote we shared earlier this week.

Whichever you choose, your Cinco de Mayo fiesta is sure to be a smash hit!


Grilled Shrimp Tacos

Prep Time: 25 MINUTES | Time to Table: 25 MINUTES | Serves: 6 (2 tacos per serving)

 

Ingredients

  • 1 1/2 pounds large cleaned uncooked shrimp
  • 1 teaspoon paprika
  • 1 teaspoon lemon zest
  • 1/2 teaspoon chipotle chili powder
  • 5 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 3 cups coleslaw mix
  • 12 6-inch flour tortillas
  • 1 1/2 cups Daisy Sour Cream

 

Directions

  1. Heat a gas or charcoal grill. Rinse the shrimp and pat dry with paper towels.
  2. In a medium bowl, mix the paprika, lemon zest, chili powder and 1 tablespoon of the oil. Add the shrimp; toss to coat. Thread the shrimp on skewers (soak bamboo ones in water prior to grilling).
  3. Grill the shrimp over medium heat for 5 minutes, turning once, or until the shrimp are pink and opaque.
  4. In another medium bowl, mix the remaining 4 tablespoons oil, lemon juice, sugar and salt. Stir into the coleslaw mix.
  5. Heat the tortillas as directed on the package.
  6. For each taco, divide the shrimp among the tortillas. Top each with the coleslaw. Garnish with the sour cream.
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Grilled Elote

Posted by , April 6th, 2016

Try this delicious adaptation of Elote, which is Mexican street corn. It is a delicious addition to your Summer grilling spread.

Grilled Elote

It’s time to bust out the grill for the next recipe in our Cinco de Mayo Countdown! You may have had grilled corn at your BBQ last year, but have you ever tried elote? Mexican grilled street corn amps up the flavor with taco seasoning, fresh cilantro, and a sprinkling of Mexican Cotija cheese.

We’re not saying your grilled corn isn’t delicious (we’re sure it is!), we’re just saying our version is a must for your Cinco de Mayo party this year!


 

Grilled Elote

Prep Time: 10 Minutes | Start to Finish: 20 Minutes | Serves 4

 

Ingredients:

  • 4 ears fresh corn, husks removed
  • 1/2 cup mayonnaise
  • 2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 1/4 cup crumbled Mexican cheese (such as Cotija)
  • chopped fresh cilantro leaves, for serving if desired

 

Directions:

  1. Heat gas or charcoal grill. Carefuly brush vegetable oil on grill rack.
  2. Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
  3. Meanwhile, set aside one small bowl of mayonnaise, one with taco seasoning, and another of crumbled cheese.
  4. Brush cooked corn with mayonnaise; sprinkle with taco seasoning and cheese. Serve hot with cilantro sprinkled on top.

 

Nutritional Info:

1 serving: Calories 350 (Calories from Fat 230); Total Fat 26g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 20mg; Sodium 380mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 5g); Protein 5g

% Daily Value: Vitamin A 10%; Vitamin C 4%; Calcium 6%; Iron 4%

Exchanges: 1 1/2 Starch, 5 Fat

Carbohydrate Choices: 1 1/2

 

Notes:

To microwave the corn instead, place ears in microwavable dish, and cover with plastic wrap. Microwave on High 5 to 7 minutes or until tender.

Save remaining taco seasoning for another use.

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Passover Lasagna

Posted by , April 5th, 2016

Lasagna Passover Recipe - ShopRite Potluck Blog

Now, you can have your lasagna and eat it too without breaking the fundamental law of Passover!

Lasagna during Passover, say what? Wait, don’t stop reading just yet! Yes, we know noodles are chametz (leavened dough that had the chance to rise) and therefore prohibited from consumption during the holiday. But wait, who said we were using pasta?

Craving everyday comfort foods during Passover is completely normal. After all, it seems like each meal features the same thing, lots and lots of boring matzah. We believe you shouldn’t have to sacrifice during a holiday commemorating being freed from slavery in the land of Egypt.

We get it, you are probably dreading eating even more matzah during the 8 Days of Passover but we promise you won’t even know it’s in there. Soaking the boards in water allows them to become more pliable during the baking process. Can you believe they take on a noodle-like consistency?

Give it a try, you won’t be disappointed!

Spinach Matzah Lasagna

Ingredients:

  • 8 boards matzah
  • 1 jar marinara sauce
  • 1 (15oz) container part skim ricotta cheese
  • 2 cups frozen chopped spinach
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon garlic powder
  • 1/2 cup parmesan cheese
  • 1 1/2 cups mozzarella cheese
  • fresh basil (optional, for garnish)

Directions:

  1. Preheat oven to 350 degrees.
  2. Soak matzah boards in warm water for about 1 minute to soften them.
  3. Combine ricotta, spinach, spices, 1/4 cup parmesan, and 1/2 cup mozzarella in a bowl and mix well.
  4. Spoon some marinara sauce on the bottom of a baking pan. Cover the bottom of the pan with 2 soften boards of matzah. Add a layers of sauce followed by 1/3 of the cheese/spinach mixture. Continue this process with the remaining ingredients. The top layer should be the final 2 soften boards of matzah and the last of the sauce.
  5. Top off the lasagna with the remaining mozzarella and parmesan cheeses.
  6. Bake at 350 degrees for 30 minutes or until cooked through and the cheese is fully melted. Sprinkle with chopped fresh basil.

Earth Day Tips from ShopRite RDs!

Posted by , April 4th, 2016

Earth Day Tips from ShopRite RDs!

This Earth Day, we’ve asked our Registered Dietitians to share easy tips that can help you go green when it comes to the kitchen. Remember, every little bit you do helps, so see if any of these tips can help you go green for more than just Earth Day.

Embrace the parts of fruits and vegetables you don’t normally eat! Peel off the tough, outer layer of broccoli stalks and either chop the rest into soup or grate into burgers (seriously!); saute beet greens and stems as a side dish; even clean, dry, and roast the leaves from a head of cauliflower!
– Jessica Serdikoff, RDN CPT, Brookdale ShopRite

I like to promote using ice cube trays for purposes other than making ice! For example- if you purchase a carton of chicken/veggie broth/stock and don’t use the entire container, you can pour the leftover into an ice cube tray and freeze. Once frozen, pop them out and store in a freezer bag. Next time you need a small amount of broth/stock, simply pop a cube or two out of the freezer and it’s ready to use. You can also use this trick for preserving leftover fresh herbs (basil, rosemary, thyme, sage, etc)… simply chop up into pieces, place in ice cube tray, and pour oil of choice (or broth) over them until completely submerged, then freeze!
– Dana C. McLaughlin, RD at ShopRite of Fair Lawn

Regrow scallions by saving the leftover root end. Place the bulb with roots facing downward in a cup and add enough water to cover the roots. Set on a windowsill and watch the green shoots grow! Change the water at least weekly.
– Natalie Nachef, MS, RD TK, at ShopRite of Wayne

How about using citrus rinds to flavor teas?
– Christina Frescki, MBA, RD, ShopRite of Clark

Save vegetable peels/skins/scraps (such as garlic, onion, carrot peels and ends, celery tops, etc.) and store in an air tight container in the refrigerator. At the end of the week, place the all of the peels, skins and scraps in a large stockpot with any leftover cooked bones (chicken bones, rotisserie or whole roasted chicken bones, steak, pork, etc.) and cover with water and simmer to create a flavorful, homemade stock with re purposed ingredients. This can also be done in the crock pot for a set it and forget it homemade broth!
– Jessica Guarnieri, RD, ShopRite of Stirling

If you have leftover fresh herbs freeze in ice cube trays and use in recipes and soups.
– Maryrose Agel, RDN, ShopRite of Spotswood

Earth Day Tips from ShopRite RDs!Take advantage of your freezer! Whenever I buy fresh herbs, instead of wasting all of the leftovers, I wash and dry them really well. A lot of times, I chop them up, too. Then, I portion them into freezer-safe containers and pop ’em in the freezer for long-term storage! I also freeze avocados anytime a recipe calls for a portion of one, or they start to get too ripe before I’m ready to use them: simply mash them up with a bit of lemon or lime juice and freeze in ice cube trays! They thaw well for smoothies, guacamole, or even mashed avocado toast.
– Jessica Serdikoff, RDN CPT, Brookdale ShopRite

Use leftover vegetables and herbs in a pesto- Chop herbs and veggies in a food processor and add enough oil to make a paste (about 2 cups herbs and veg. to ⅓ cup oil). Freeze in small containers. Thaw before using in cooking.
– Jayme N. Hughes, RD, LDN, Retail Dietitian ShopRite of Burlington

If you have leftover or wilting fruits, veggies, or greens- throw them in the blender to make a smoothie or juice, or use them in a soup (they’ll cook down soft and you won’t even notice!)
Rebecca L. Scofield, MS, RD, LDN, ShopRite of Snyder Plaza

Don’t be afraid of ugly produce! It’s important to be on the look-out for obvious signs of spoilage, like bruised spots and mold, but the occasional misshapen grape tomato or purple carrot are just as nutritious as their more aesthetically pleasing cousins. Bread butts make great homemade, preservative-free bread crumbs. Simply toast them to dry them out, then pulse in a food processor. You can store them in the freezer if you won’t go through them right away.
– Jessica Serdikoff, RDN CPT, Brookdale ShopRite

Earth Day Tips from ShopRite RDs!

Leftover salad: Throw in a wrap with lunch meat; Wilted spinach: Toss in a smoothie; Beet greens: throw into stir fry or soup; Potato peels: toss with oil and bake to make chips
– Cierra Robbins, RD, LDN, Registered Dietitian for the ShopRite of Hatfield

When your salad greens look like they are about to go bad, toss them in the freezer to be used in smoothies in the future!
– Carly Sopko, RD, ShopRite of Washington

If you make a homemade smoothie but don’t finish it, put it into a Popsicle mold to enjoy later on a hot day
– Sarah Daubman RD, CDN, ShopRite Supermarkets, Inc., Manager of Nutrition Services

And lastly, by far the best way to reduce food waste is to practice with meal planning. We tend to get a little ambitious when we go food shopping without a plan, and ultimately have half of the ingredients spoil in the fridge before we get around to using them (or remember they’re there at all). With a meal plan, you only buy what you need, and don’t wind up with as many spontaneous purchases that can go bad.
– Jessica Serdikoff, RDN CPT, Brookdale ShopRite


About Potluck

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Potluck is a community of bloggers who all have one common interest- a love of food! These bloggers are chomping at the bit to share their thoughts, recipes, giveaways and reviews on ShopRite’s private label brand products. Read More

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