Muffaletta Chopped Salad Vidalia Onion Chicken and - Winn

Muffaletta
Chopped Salad
Vidalia Onion
Chicken and
Rice Pilaf
Frittata
with Pickled
Vidalia Onions
15
with Charred
Vidalia Onions
5
5
mins
mins
2
4
$9.71
mins
mins
22
4
$8.22
mins
mins
40
4
$9.39
Prep
Cook
Serves
Total
Prep
Cook
Serves
Total
Prep
Cook
Serves
Total
Our $8.54 cost is valid from 5/4/16 through 5/31/16 at all Winn-Dixie locations.
For full recipe cost breakdown visit winndixie.com/cookingwithcurtis.
Our $8.22 cost is valid from 5/4/16 through 5/31/16 at all Winn-Dixie locations.
For full recipe cost breakdown visit winndixie.com/cookingwithcurtis.
Our $9.39 cost is valid from 5/4/16 through 5/31/16 at all Winn-Dixie locations.
For full recipe cost breakdown visit winndixie.com/cookingwithcurtis.
Make-ahead
Pickled vegetables can be made up to 3 days ahead, covered and refrigerated.
Make-ahead
Frittata is best served as soon as it is made.
Make-ahead
This dish is best served as soon as it is made.
Ingredients
Ingredients
Ingredients
3/4 cup white wine vinegar
1 tbs. sugar
1 Vidalia onion, thinly sliced into rings
2 celery stalks, diced
1 carrot, peeled, diced
1/4 lb. sliced Provolone cheese, cut
into 1/4-in.-wide strips
1 head romaine lettuce, cut into
1/4-in.-wide strips
4 red radishes, thinly sliced
2 tbs. extra-virgin olive oil
1/2 cup pimento-stuffed green olives,
sliced
1/2 tsp. dried oregano
1/2 cup pitted Kalamata olives, sliced
1/4 lb. sliced Genoa salami, cut into
1/4-in.-wide strips
3 pepperoncini, drained, cut into rings
Instructions
1.
In a small saucepan over medium-high heat, bring vinegar, sugar, 3/4 tsp. salt,
and 1 tbs. water to a boil. Add onion, celery, and carrot. Set mixture aside to
cool to room temperature. Drain pickled vegetables, reserving vegetables and
pickling liquid separately.
2. In a small bowl, whisk 3 tbs. pickling liquid, oil, and oregano. Season dressing
with salt and pepper.
3. In a large serving bowl, toss pickled vegetables, salami, cheese, lettuce,
radishes, olives, pepperoncini, and dressing to coat. Serve immediately.
1 tbs. butter
4 oz. cream cheese, room temperature
4 chicken thighs, excess fat trimmed
12 oz. Vidalia onions (2 small onions),
thinly sliced into rings
2 oz. Fontina cheese, coarsely grated
(about 3/4 cup)
1 tbs. olive oil
2 tsp. fresh thyme leaves
10 basil leaves, torn
1 1/2 cups long-grain white rice, rinsed,
drained
8 large eggs
1 tsp. each ground coriander, ground
cumin, sweet paprika
Instructions
1/4 tsp. ground turmeric
1. Preheat oven to 400°F.
2. In a 10-in. nonstick skillet over medium-high heat, melt butter. Add onions and
1/2 small Vidalia onion (about 6 oz.),
halved, layers separated and cut into
2-in. petals
3 tbs. chopped cilantro
3 tbs. sliced almonds, toasted
1/2 cup plain yogurt
1 lemon, cut into wedges
2 1/2 cups reduced sodium chicken
broth
Instructions
thyme and cook, stirring, for about 10 minutes, or until onions are brown and
begin to soften.
1.
Preheat oven to 400°F.
3. Meanwhile, in a large bowl, whisk eggs to blend. Whisk in cream cheese as much
2.
Season chicken with salt and pepper. Heat a large nonstick skillet over mediumhigh heat. Add oil and chicken, skin side down. Cook for about 6 minutes, or until
skin is golden and crisp. Turn chicken over and cook 2 minutes longer, or until
golden. Remove pan from heat and transfer chicken to a plate.
3.
Add rice to skillet, return to medium-high heat, and cook, stirring frequently,
for about 6 minutes, or until rice is toasted. Stir in spices and 1 tbs. salt and cook
for about 2 minutes, or until aromatic. Stir in chicken broth and bring to a boil.
Nestle reserved chicken into rice and tuck onion petals into mixture, with some
tips peaking through rice.
4.
Cover and transfer to oven. Cook for about 15 minutes, or until rice has absorbed
broth. Uncover and cook 10 minutes longer, or until rice on top is becoming crisp.
Remove from oven and preheat broiler.
5.
Broil pilaf for 1 to 2 minutes, or until onions are charred in spots and chicken
skin is crisp. Sprinkle with cilantro and almonds. Serve with yogurt and lemon
wedges.
as possible (it will retain some chunks). Fold in Fontina cheese, basil, 3/4 tsp. salt,
and 1/4 tsp. pepper.
4. Pour egg mixture into skillet and stir to distribute onions. Transfer to oven and
cook for about 12 minutes, or until eggs have just set.
5. Transfer frittata to a cutting board, slice, and serve.
Grilled Steak
with Crispy
Vidalia Onion
Rings
15
$
mins
mins
18
4
$8.55
Prep
Cook
Serves
Total
$
Helping you eat well for less
Our $8.55 cost is valid from 5/4/16 through 5/31/16 at all Winn-Dixie locations.
For full recipe cost breakdown visit winndixie.com/cookingwithcurtis.
Make-ahead
Sauce can be made up to 1 day ahead, covered and refrigerated. Rewarm before
serving.
Items commonly found in the pantry such as salt, pepper, vinegar, oil
and butter are not included in the total cost of each recipe. All other
ingredients are calculated based on the portion used in the recipe.
However, we know some recipes may call for items not commonly used,
so the full price of those unique items will be added to the recipe
cost – and we’ll still keep it under $10!
10
10
Chef
Curtis Stone
Ingredients
1 1/2 lbs. top round London broil
1/2 cup ketchup
1 tbs. canola oil, plus more for
deep-frying
2 1/2 tbs. Worcestershire sauce
3/4 cup buttermilk
1 1/2 cups unbleached all-purpose
flour
2 tbs. balsamic vinegar
2 tbs. Dijon mustard
4 teaspoons brown sugar
1 jumbo Vidalia onion, thinly sliced into
1/4-in.-thick rounds
Instructions
Vidalia onions have been dubbed ‘America’s favorite sweet
onion’ for good reason – they’re versatile, perfectly sweet,
and can stand in as a hero ingredient in a dish or play a tasty
support role. I’ve created four new recipes using
Georgia-grown Vidalia onions that show off just how versatile
this little spring ingredient can be. Enjoy them pickled, charred
in a one-pot chicken and rice pilaf, caramelized in a family-size
frittata or served up as crispy onion rings alongside a grilled
steak. Yum! Is your mouth watering yet? Let’s get cooking!
1. Prepare a grill for medium-high heat. Coat beef with 1 tbs. oil and season
- Curtis
generously with salt and pepper. Grill for about 8 minutes per side, or until
it is nicely charred and a thermometer inserted into thickest part registers
130°F. Rest beef for 10 minutes.
Featuring:
Vidalia Onions
2. Meanwhile, pour about 3 inches oil in a large wide pot and heat over
medium-high heat until a thermometer registers 350°F.
3. Place buttermilk and flour in separate shallow bowls. Season flour with 2 tsp.
salt and 1/4 tsp. pepper. Toss onion rings in flour mixture, shaking off excess,
and transfer to a wire rack. Working in batches, dip rings in buttermilk,
letting excess drip back into bowl; toss again in flour. Fry half of rings, stirring
constantly with a spider or slotted spoon, for about 3 minutes per batch, or
until golden brown and crisp. Transfer to a baking sheet lined with paper
towels and season immediately with salt. Cook remaining onion rings.
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4. In a small saucepan, bring 1/2 cup water, ketchup, Worcestershire, vinegar,
Dijon, and sugar to a simmer over medium-low heat. Season sauce with salt
and pepper.
5. To serve, thinly slice beef against grain and serve with onion rings and sauce.
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