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Celebrate Father’s Day with a DIY Burger Bar!

Posted by , May 23rd, 2016

Father’s Day is swiftly approaching – do you know what you’re getting for dear old Dad?

Instead of getting him yet another tie, do something a little more fun this year – throw him a Beer and Burger Bash! Dad will love being behind the grill, and everyone can dive in to crazy toppings to make their own personalized and unique burger.

Here are 5 of our favorite burgers, but get creative! Customize toppings, buns, and even burgers according to your Dad’s preferences for a superb Father’s Day surprise!

BBQ Pulled Pork Burger

BBQ Burger

Combine Dad’s love for burgers AND BBQ into one glorious pulled pork masterpiece! Top your burger with slow-cooked pulled pork, his favorite BBQ sauce, cheddar cheese, bacon and sliced onions for the perfect pub burger.

Southwest Burger

Southwest Burger

If Tex-Mex is the way to your Dad’s heart, he’ll be head over heels for this Southwest burger. Toppings include bacon, sliced Pepper-Jack cheese, lettuce, salsa, guacamole and fresh queso crumbles. Sweet potato fries aren’t a required side, but are highly recommended!

All-American Burger

All American Burger

Maybe your dad isn’t big on crazy flavor combos or unique toppings. Have no fear – the All-American Burger is here! Top the perfectly seared burger with American cheese, bacon, sliced red onions, tomato, lettuce and pickle chips. Oh, and don’t forget the ketchup and mayo!

Buffalo Bacon Bleu Cheese Burger

Bacon Bleu Burger

Does Dad dive into wings during football season? Then’ll he’ll dive right into this Buffalo Bleu Burger! With both Swiss and Bleu cheese, sliced red onions, bacon, and buffalo hot sauce, this burger is a wing-lover’s dream come true!

Italian Burger

Caprese Burger

Last, but certainly not least, we have the Italian burger. If your Dad is a fan of Caprese salad, baked ziti, or fresh herbs, this is the burger for him. Top your burger with fresh mozzarella, freshly-sliced tomatoes, and basil leaves for an Italian-inspired burger that’s sure to impress. Oh, and don’t forget to add a little balsamic vinegar before serving!


7 Superb Salads for Summer BBQ Season!

Posted by , May 11th, 2016

Summer is just around the corner, and with it comes BBQs, cookouts, and plenty of parties. Whether you’re throwing a Memorial Day BBQ, celebrating a graduation, or just enjoying the great outdoors, here are seven delicious salad combos to shake things up this season!

Citrus + Watercress

Citrus Watercress Salad

The combination of freshly cut citrus with bright, crisp Watercress will make this salad a new household favorite!

Arugula + Shrimp

Shrimp Arugula Salad

Arugula provides just enough bitter to complement the fresh flavors of grilled shrimp in this Grilled Shrimp Salad.

Watermelon + Feta

Watermelon Salad

Nothing says summer like fresh watermelon! Keep to the classics with this Watermelon Salad or opt for a little more flair with this version that includes Thai Basil.

Grilled Caesar

Grilled Caesar Salad

Who says the grill is only for hot dogs and hamburgers? Shake up your classic Caesar by grilling romaine hearts for a super savory Grilled Caesar Salad.

Tomato + Mozzarella

Caprese Salad Recipe

No party would be complete without this classic flavor pairing. Stick with a simple, no frills Caprese Salad, or get a little adventurous and try this quinoa version!


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.

 


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.

 


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.


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.

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.

Grilled Steak Fajita Boats

Posted by , March 29th, 2016

Try a twist on the traditional fajita using Old El Paso® Stand ‘N Stuff® soft shell tortillas!  These ‘boats’ make eating your Mexican creation even easier.

Grilled Steak Fajita Boats

Welcome to our Countdown to Cinco de Mayo! We’ve got seven superb recipes to share with you over the next few days to ensure that your Cinco de Mayo Celebration is one to remember.

Fajitas are always a major crowd pleaser, but why not switch things up and serve them to your guests in these simple, grab and go “boats”? They make for a stunning presentation, and they’re ready in just 30 minutes!


 

Grilled Steak Fajita Boats

Prep Time: 15 Minutes | Start to Finish: 30 Minutes

 

Ingredients:

  • 1 flank steak (2 to 3 lb)
  • 1 package (1 oz) Old El Paso™ fajita seasoning mix
  • 1 small onion, cut into thick slices
  • 1 red bell pepper, halved
  • 1 green bell pepper, halved
  • 1 Old El Paso™ Taco Boats™ Soft Flour Tortillas
  • Make it FRESH toppings, if desired (see below)

 

Directions:

  1. Heat gas or charcoal grill. Sprinkle steak generously with seasoning on both sides; press into steak.
  2. Place steak on direct heat of grill over medium heat; place vegetables (onion and bell peppers) on indirect heat of grill. Cover grill; cook 12 to 14 minutes for medium doneness. Remove from grill and let steak rest 10 minutes; cut into slices diagonally across the grain. Cut bell peppers into slices for serving.
  3. Spoon grilled steak and vegetables into tortillas. Serve with desired toppings.

 

Nutritional Info:

1 Taco Boat: Calories 280 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 85mg; Sodium 460mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 1g); Protein 35g

% Daily Value: Vitamin A 10%; Vitamin C 25%; Calcium 2%; Iron 20%

Exchanges: 1 Starch, 1/2 Vegetable, 4 1/2 Very Lean Meat, 1 Fat

Carbohydrate Choices: 1

 

Notes:

Flank steak is used in this recipe, but several other cuts of beef would work well. Both sirloin and top round would be delicious. Both can be purchased in 1-lb increments. Grill as directed in recipe, and let rest before slicing.

Make it FRESH toppings ideas: diced avocado, fresh lime wedges, sour cream or crema


SUE-Mini-Pumpkins-THUMBNAIL

Stuffed Mini Pumpkins with Farro and Crispy Sage

Posted by , November 25th, 2013

Looking for a Thanksgiving side dish that’s traditional yet a “little” different?

Read More »


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