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Easy-Seafood-Salad-Fred-Meyer

Easy Seafood Salad

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Ingredients

  • 1 medium orange
  • 1 medium lemon
  • 1 medium lime
  • 1/2 pound peeled and deveined cooked shrimp, coarsely chopped
  • 1/2 pound refrigerated fresh or imitation crabmeat, coarsely chopped
  • 2 tablespoons finely chopped sweet onion
  • 2 tablespoons finely chopped sweet red pepper
  • Shredded lettuce
  • Assorted crackers
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Directions

  1. Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Transfer zest and juice to a large bowl. Repeat with lemon and lime. Add shrimp, crab, onion and pepper; toss to coat. Serve on lettuce with crackers.
 
fred-meyer-sons-churros

Homemade Churros

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Ingredients

  • 1/2 cup water

  • 1/2 cup 2% milk

  • 1 tablespoon canola oil

  • 1/4 teaspoon salt

  • 1 cup all-purpose flour

  • 1 large egg, room temperature

  • 1/4 teaspoon grated lemon zest

  • Additional oil for frying

  • 1/2 cup sugar

  • 1/4 teaspoon ground cinnamon

Directions

  1. In a large saucepan, bring the water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes.
  2. Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon zest; beat for 1-2 minutes. Set aside to cool.
  3. In a deep cast-iron or heavy skillet, heat 1 in. oil to 375°. Insert a large star tip in a pastry bag; fill with dough. On a baking sheet, pipe dough into 4-in. strips.
  4. Transfer strips to skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over churros. Serve warm.
Banana-Bread-Recipe-fred-meyers

Banana Bread

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Ingredients

  • 8 tablespoons (113g) unsalted butter, at cool room temperature
  • 2/3 cup (142g) light brown sugar or dark brown sugar, packed.
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (340g) bananas, mashed.
  • 3 tablespoons (64g) apricot jam or orange marmalade, optional but tasty
  • 1/4 cup (85g) honey
  • 2 large eggs
  • 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (57g) chopped walnuts, optional.

Directions

  1. Preheat the oven to 325°F. Lightly grease a 9″ x 5″ loaf pan: or a 12″ x 4″ tea loaf pan.
  2. In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth.
  3. Add the mashed bananas, jam, honey, and eggs, again beating until smooth.
  4. Add the flour, then the walnuts, stirring just until smooth.
  5. Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.
  6. Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.
  7. Bake for an additional 25 minutes (20 minutes if you’re baking in a tea loaf pan). Remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean, with a few wet crumbs clinging to it. The tester shouldn’t show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.
  8. Allow the bread to cool for 10 minutes in the pan. Remove it from the pan and cool it completely on a rack.
-FredMeyers-Mexican-Cornbread-Salad

Mexican Cornbread Salad

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Ingredients

  • 1 (8.5 ounce) package corn muffin mix (such as Jiffy®)

  • 1 (4 ounce) can diced green chile peppers, drained

  • ⅓ cup milk

  • 1 large egg

  • 2 (16 ounce) cans pinto beans, drained

  • 1 (16 ounce) bottle Ranch-style salad dressing

  • 1 medium green bell pepper, chopped

  • 2 (15.25 ounce) cans whole kernel corn, drained

  • 2 medium tomatoes, chopped

  • 1 (3 ounce) can bacon bits

  • 1 (8 ounce) package shredded Cheddar cheese

  • 1 green onion, thinly sliced

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.

  2. Mix corn muffin mix, chile peppers, milk, and egg together until combined but still slightly lumpy. Fill the prepared muffin cups 2/3 full.

  3. Bake in the preheated oven until golden brown, 15 to 20 minutes. Let muffins cool for 15 minutes, then crumble into a bowl.

  4. Using 1/2 of each ingredient, make layers in a large glass bowl in the following order: muffin crumbs, pinto beans, salad dressing, bell pepper, corn, tomatoes, bacon bits, Cheddar cheese, and green onion. Repeat layers once more.

  5. Cover and refrigerate until chilled, about 2 hours.

FMS-StuffedBananaPeppers

Stuffed Banana Peppers

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Ingredients

  • toothpicks

  • 2 (8 ounce) packages cream cheese, softened

  • ½ cup chopped sun-dried tomatoes

  • 3 cloves garlic, minced, or more to taste

  • 1 tablespoon chopped fresh cilantro

  • 10 banana peppers

  • 10 slices peppered bacon, or to taste

Directions

  1. Soak toothpicks in water for 15 minutes.

  2. Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.

  3. Preheat an outdoor grill for medium heat and lightly oil the grate.

  4. Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a ‘T’. Remove seeds, as desired, using a paring knife.

  5. Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.

  6. Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.

FMS-SrirachaFranks

Sriracha Franks

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Ingredients

  • 1 cup ketchup

  • ¼ cup soy sauce

  • ¼ cup rice vinegar

  • 3 tablespoons sriracha sauce

  • 1 tablespoon brown sugar

  • 1 teaspoon sesame oil

  • 1 teaspoon grated ginger root

  • 1 clove garlic, crushed

  • 1 (12 ounce) package all-beef franks, cut into 1-inch slices

  • 1 box toothpicks, or as needed

Directions

Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes. Serve with toothpicks.

fms-coconut-shrimp

Coconut Shrimp

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Ingredients

  • ¾ cup all-purpose flour, divided

  • ⅔ cup beer

  • 1 large egg

  • 1 ½ teaspoons baking powder

  • 2 cups flaked coconut

  • 24 medium raw shrimp, shelled, deveined, with tails attached

  • 3 cups oil for frying

Directions

  1. Line a baking sheet with wax paper; set aside.

  2. Whisk together 1/2 cup flour, beer, egg, and baking powder in a medium bowl until smooth. Place coconut and remaining 1/4 cup flour in 2 separate bowls.

  3. One at a time, hold shrimp by the tail and dredge in flour, shaking off excess. Dip in beer batter; allow excess to drip off. Roll in coconut, then place on the prepared baking sheet. Refrigerate for 30 minutes.

  4. Heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C).

  5. Working in batches, fry shrimp in hot oil, turning once, until golden brown, 2 to 3 minutes. Use tongs to remove shrimp to paper towels to drain.

Taco-Lasagna

Taco Lasagna

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Ingredients

  • 1 pound ground beef
  • ½ cup chopped green pepper
  • ½ cup chopped onion
  • ⅔ cup water
  • 1 envelope taco seasoning
  • 1 can (15 oz) black beans. rinsed and drained
  • 1 can (12 oz) Mexican diced tomatoes, undrained
  • 6 -8 inch flour tortillas
  • 1 can (16 oz) refried beans
  • 3 cups shredded Mexican cheese blend

Instructions

  • In a large skillet over medium-high heat, cook ground beef along with the chopped onion and green pepper until no pink is left on the meat
  • Add water and taco seasoning. Simmer for a couple of minutes
  • Next, mix in the drained black beans and the undrained Mexican tomatoes. Simmer for 10 minutes
  • Preheat the oven to 350F. Grease a 9 x 13-inch baking dish and place two tortillas at the bottom.
  • Spread half of the refried beans on top of the tortillas
  • Spoon half of the meat mixture on top
  • Sprinkle 1 cup of cheese on top of the meat mixture
  • Repeat layers and finish with a layer of tortillas and the last cup of cheese. Bake for 25-30 minutes or until the cheese is melted and bubbly. Top with your favorite toppings and serve.