Cool, Refreshing, Healthy 4th of July Recipe

Enjoy the Fourth of July with Your Family

Arizona Wholesale Supply will be closed next Monday, July 4th so that our associates can enjoy the Holiday with their families. Here's a great recipe for your celebration on the Fourth from Chris Scheuer that I came across while browsing our supplier websites.

Chicken-Nicoise-Salad

This recipe caught my eye because, I'd been thinking of grilling vegetables as part of our menu on the 4th. I love grilled vegetables. I keep them crunchy, but get some nice grill marks on them, and they make a really colorful, and flavorful addition to the protein of choice. In this recipe, hamburgers or hot dogs are replaced with chicken for a lighter, healthier approach:


Grilled Chicken Nicoise Salad

Makes 4-6 servings
INGREDIENTS
For the chicken
1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons kosher salt
1 tablespoon sugar
4 cups water

For the dressing
1 cup fresh basil leaves, tightly packed
Finely grated zest from 1 medium lemon
3 tablespoons fresh lemon juice
1 medium clove garlic, crushed
2 teaspoons anchovy paste
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 cup extra virgin olive oil

For the salad
1 pound small red potatoes, cut in bite-size pieces
3/4 pound long, thin green beans
3/4 cup Nicoise or Kalamata olives, drained
4 medium Roma tomatoes, halved, each half cut in quarters
4 large hard boiled eggs, peeled and halved
1 large head bib or butter lettuce, leaves separated, washed and spun dry

DIRECTIONS
For the chicken, combine 4 cups cold water, 2 tablespoons kosher salt and 1 tablespoon sugar. Stir until the mixture is clear and all salt and sugar have been dissolved, about 30 seconds. Add the chicken and place in refrigerator for at least 1 hour and up to 4 hours.

While the chicken is brining, make the dressing. Combine basil leaves, lemon zest and juice, garlic, anchovy paste, Dijon mustard, sugar, salt and pepper in the bowl of a blender or food processor. Blend/process till the basil is finely chopped. Slowly add the oil while continuing to blend/process. Stop when all the oil has been incorporated and the dressing is smooth. Transfer to a glass jar or container with a tight fitting lid. Set aside. Dressing can be made up to 24 hours in advance. Shake well before serving.

Place the potatoes in a medium-sized saucepan. Cover with water and add 2 teaspoons kosher salt. Bring to a boil, then reduce to a steady simmer and cook for 8-10 minutes or until potatoes are fork-tender. Drain well and transfer to a bowl. Drizzle lightly with extra virgin olive oil and toss to coat. Season lightly with kosher salt and freshly ground black pepper. Set aside.

Place the beans in a gallon sized plastic zippered bag. Add 1 teaspoon of water and close bag, leaving a small opening for steam to escape. Place bag in microwave and cook on high power for 3 minutes or until beans are crisp and tender. Drain the beans and place in a bowl. Drizzle lightly with extra virgin olive oil and sprinkle lightly with kosher salt. Toss to coat.

Preheat your Gas Grill to a medium-high heat.

Lynx-Grill

At about the same time you start the grill, remove your chicken from refrigerator, drain and pat dry with paper towels. Drizzle the chicken lightly with extra virgin olive oil and sprinkle lightly with kosher salt and generously with black pepper.

Brush and oil the grill grate of your grill. Arrange the chicken on the grates and grill for 3-4 minutes per side or until light golden brown and an instant thermometer registers 160˚F. Remove from the grill and drizzle with a bit more olive oil and tent with foil for 5 minutes. Slice and serve warm or at room temperature.

To serve, line individual plates or a large platter with lettuce leaves. Arrange the chicken, potatoes, green beans, and remaining salad ingredients over the lettuce. Serve with dressing on the side.


If you're in need of a new gas grill, whether built-in or freestanding, Arizona Wholesale Supply has a great selection of premium grills for you to check out. Call one of our three locations today to make an appointment with one of our consultants.

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Pig and Pancake Day

Breakfast is one of the most important meals of the day for your nutritionally but it is also usually everyone’s favorite meal for coming together and enjoying each other’s company while chowing down on eggs, bacon and a big old stack of pancakes.

 

Lucky for you March has two very important but little known holidays that you can celebrate—March 1st is National Pig Day and March 4th is International Pancake Day. So why not combine these two wonderful odes to everyone’s favorite breakfast foods and get the family together Sunday, March 1st to celebrate these holidays over a good old fashioned breakfast.

 

But first, a little history lesson. National Pig Day was founded by a couple of sisters by the names of Ellen Stanley and Mary Lynne Rave. They believed that pigs were not appreciated like they should be as “man’s most intellectual and domesticated animals.” And thus National Pig Day was born and everyone has a day they can celebrate all that pigs have to offer.

 

International Pancake Day, on the other hand, derives from a medieval Europe tradition where some believed that that change of seasons was the struggle between the spirits of darkness and cold and those of light and growth and life. By eating pancakes they were swallowing the sun and therefore able to ingest their warmth and light. The modern day version is quite a bit different but no less delicious and satisfying.

There never needs to be a reason to bring your family together on a Sunday morning for a hearty and laughter-filled breakfast but these two holidays certainly give any family a good one. Scrambled eggs with cheese and chopped vegetables, a nice stack of cooked-to-perfection bacon and the largest stack of pancakes you can manage that are dripping with butter and drizzled with maple syrup complimented by a steaming cup of coffee. Is there any better way to spend your Sunday morning with your family?

 

Sound off below—how do you like your bacon? How do you prepare your pancakes? And how will you and your family be spending National Pig Day and International Pancake Day? We hope that however you spend it you and your family enjoy yourselves!

Parmesan and Fig Grilled Cheese Sandwich

There is nothing quite like the grilled cheese sandwich. Pleasing to children and adults alike, and perfect for a cold day, grilled cheese sandwiches are the surefire way to bring your family together for a satisfying meal.

 

There are many different ways to invent this classic meal and some might even say that there is no way to cook grilled cheese the wrong way. But there are ways to add a little spice and pizzazz to your take on it that can spice up the “old” grilled cheese.

 

In this recipe we use sourdough bread to give the wrappings more flavor and sturdiness with which to build on. Next we make sure to have grated or shaved Parmesan and white cheddar cheese to give a sharp and distinctive flavor that is sure to please. Use as much or as little as you like, it all depends on personal preference when building your perfect grilled cheese sandwich.

 

The twist comes with the fig jam that adds a punch of flavor and works to balance out the sharpness of the cheese. You could add a different flavored jam if you like here, it’s always fun to play around to see what works best for your family’s preferences. Finally add a handful of arugula to add freshness to the sandwich – balsamic vinegar is optional to top it all off.

 

This is a grilled cheese sandwich that is sure to please and with ingredients that can be played with to make sure that the recipe is always an original and crowd pleaser. Enjoy!

 

Total Cook Time: 10-15 minutes

 

Parmesan and Fig Grilled Cheese Sandwich

Ingredients:

 

  • Sourdough bread slices (adjust for quantity needed)
  • Grated or shaved parmesan cheese (fresh)
  • Sliced white cheddar cheese (fresh)
  • Fig jam (or adjust with your favorite jam if desired)
  • A handful of arugula
  • Butter
  • Optional: balsamic vinegar

 

Directions: 

  1. Butter the bread on the sides that will be grilled. You can either grill these sandwiches in a frying pan or with a Panini press.
  2. Assemble the sandwiches with the desired amount of cheese, a light spread of the fig jam, arugula and balsamic vinegar if desired.
  3. Place the sandwiches in the pan and grill both sides until golden brown. Be sure to periodically check to ensure that they don’t overcook. If using a Panini press, close and let cook for 3-4 minutes on medium to high heat. Check the color after this and if needed continue to cook until golden brown.
  4. Once done, let sit for 2 minutes. Afterwards, slice in half and serve.

Super Bowl Quick Hummus Recipe

Jan D'Atri Easy Hummus Recipe

Easy Hummus

Get Ready for the Game in 5 Minutes

Credits:

Dacor Kitchen Southwest

From The Kitchen of Jan D'Atri

Easy Hummus

Ingredients:
One 15-ounce can of chickpeas, drained, reserving 1 tablespoon of the liquid
1 garlic clove, chopped
2 tablespoons fresh lemon juice
1/4 cup Sesame Tahini (I used Joyva Brand)
2 tablespoons extra-virgin olive oil plus more for drizzling
¼ to ½ teaspoon salt
1/8 teaspoon sweet or smoked paprika
Fresh parsley for garnish, optional

Directions:
In a food processor, combine chickpeas with the liquid, garlic, lemon juice and sesame tahini. Puree to a thick paste. Scrape down sides. Add olive oil, salt and paprika and puree until smooth and creamy. Spoon into serving dish. Drizzle with olive oil and garnish with parsley. Serve with crackers, pita chips or crudités.
The hummus can be refrigerated for up to 5 days. Makes about 1½ cups.


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How To Thaw a Frozen Turkey

When it comes to making turkey for holiday dinners the number one challenge is making sure to allow enough time for anything you want to accomplish. Among the most time consuming tasks is thawing a frozen turkey. Planning ahead is the best way to ensure the food is safe. Food safety must be a top priority when preparing to serve a large group. Meat is very susceptible to bacterial growth if the temperature is not well managed. Being prepared is also the best way to ensure that you don’t forget about it entirely and wind up with a still-frozen turkey on the big day!

Refrigerator Method

Remove the turkey from the freezer and leave it in its plastic wrapper. Place it in a shallow pan to catch the juices. Calculate roughly 24 hours of thawing for each 4 pounds of the turkey. We’ve included a simple guide: 

4-12 pounds = 1-3 days
12-16 pounds = 3-4 days
16-20 pounds = 4-5 days
20-24 pounds = 5-6 days

You can allow an additional 1-2 days in the schedule to store the turkey in the fridge after it thaws.

Cold Water Method:

This requires more work than just letting the turkey sit in the fridge for a few days. Remove it from the freezer and leave it in its plastic wrapper. Place it in a deep pan of water so that it is submerged. You can also use one side of the kitchen sink or a drink cooler. Plan to let it soak for 30 minutes per each pound of turkey. Important: Change the water every half hour until the bird is thawed completely.   We’ve included a simple guide:

4-12 pounds = 2-6 hours
12-16 pounds = 6-8 hours
16-20 pounds = 8-10 hours
20-24 pounds = 10-12 hours

With diligent attention to the water changes, your turkey should come out perfectly thawed and you can proceed with cooking!

Recipes To Try With Your Kids

Cooking with kids is a great way to get them involved and interested in a variety of different foods. If you’re interested in doing some cooking with your kids this summer, consider trying one of these easy and fun options to get you started.

Oven Roasted Corn

This simple recipe makes incredibly flavorful corn that kids are sure to love.

Ingredients

  • 4 ears of corn
  • 4 tablespoons butter
  • 1 teaspoon sea salt
  • 4 12-inch sheets of aluminum foil

Instructions

  1. If you do not plan on eating the corn the same day you buy it, wrap the ears still in their leaves in wet paper towels to help them retain moistness and flavor.
  2. Preheat the oven to 425 degrees (alternatively, you can also make this corn on the grill)
  3. Peel the corn and discard the leaves and silk
  4. Have the kids rub each ear of corn with 1 tablespoon of butter and 1/4 teaspoon of salt.
  5. Wrap each one of the finished ears of corn in the aluminum foil to make a package.
  6. Place the wrapped ears of corn in a hot oven or grill for 40 to 45 minutes.
  7. Unwrap and allow to cool slightly before eating

Grilled Pizza

Grilling your pizza is a fun way to change things up in the summer and avoid heating up your kitchen with a hot oven.

Ingredients

  • Pizza dough
  • Olive oil
  • Summer squash
  • Fresh bell peppers
  • Large tomato
  • Fresh mozzarella cheese
  • Fresh basil leaves

Instructions

  1. Roll out the pizza dough to about ¼-inch in thickness
  2. Place the dough on a hot grill until the surface begins to bubble slightly, then remove from the grill and turn over so the grilled surface is up.
  3. Drizzle a tablespoon of olive oil over the grilled dough and rub it in with the back of a spoon.
  4. Slice up summer squash, peppers and tomato thinly and arrange on top of the dough.
  5. Place small balls of fresh mozzarella cheese on top of the vegetables, or slice larger pieces to 1/8-inch thick and arrange on top of the pizza.
  6. Top with fresh basil leaves.
  7. Return the pizza back to the grill and continue grilling until the vegetables are slightly blackened and the cheese melted.

 

You will love the memories you make with your kids along with the food.  Don’t mind the kitchen mess!  Your whole family will thank you later on.

Vegetarian Meals For Summer

Summer is the best season for dining al fresco at home. If your family loves to enjoy weeknight and weekend dinners on your deck, consider lightening up your meals a couple times per week with these vegetarian dishes. When evenings are particularly hot, these meals will be satisfying and filling for your family.

 

Grilled vegetable kabobs with yogurt sauce

Skewer a variety of vegetables on water-soaked skewers. You can also use metal skewers for this meal. Choose vegetables that will stand up to the grill–button mushrooms, cherry tomatoes, zucchini and summer squash, red onions and bell peppers. Season generously with salt, pepper and Italian seasoning. Brush with olive oil and allow to marinate for 30 minutes. Grill on medium-high until veggies are tender and brown. Serve with a Greek yogurt sauce by combining 16 ounces of plain Greek yogurt, the juice and zest from one lemon, one tablespoon of fresh dill and salt and pepper to taste. Serve with bread and a side salad to round out the meal.

 

Roasted eggplant-stuffed shells

Preheat your oven to 400. Halve one large eggplant, leaving the skin on. Season with salt, pepper and olive oil. Roast for 25-35 minutes until flesh is tender. Once the eggplant has cooled, scoop out and chop the flesh and sauté with one small onion and a jar of marinara sauce. Cool sauce slightly before stuffing cooked shell pasta. Arrange in a buttered baking dish and cover with parmesan and mozzarella cheese. Bake for 30 minutes at 350 before serving.

 

Portobello Nicoise salad

Start by washing two heads of butter lettuce. Romaine will also work. Chop or rip into bite-size pieces and layer on a large serving dish. Chop thin slices of red onions, hard-boiled eggs and tomatoes and kalamata olives and arrange over top. Boil a half pound of small new potatoes, halve them and arrange on top. Then add blanched green beans around the edge of the platter. Grill or broil seasoning portobello caps and thinly slice. Arrange the mushroom slices over the salad and dress with Greek dressing. Serve with bread to complete the meal.

Cooking the Thanksgiving Turkey

A Basic Recipe to Roast a Turkey

Here's a simple recipe to roasting your Thanksgiving Turkey. It's very similar to the one I use except that I make sure that the roasting rack is raised so the bird sits as high as possible in the roasting pan. There are a couple reasons for this. I use a convection oven and I want the air to circulate around the turkey. Also I don't want the turkey to sit in the broth. This is especially important since I'm going to have the turkey sitting breast down most of the time so that the juices flow into the breast and keep it moist.

Credit below goes to the awesome website thekitchn.com:

turkey

How to Roast a Turkey

What You Need

Ingredients

1 turkey, any size
2 cups broth or water
Melted unsalted butter (optional, for basting)

Equipment

Roasting pan (or alternative)
Roasting rack (or something to lift the turkey off the pan)
Turkey baster or spoon

Instructions

  1. Prepare the Turkey for Roasting – About an hour before roasting, take the turkey out of the fridge. Remove any packaging and the bag of giblets (check in the body cavity and in the neck cavity). Set the turkey breast-side up on the roasting rack and let it sit. This takes the chill off the meat, which helps the meat cook faster and more evenly, and it dries out the skin, which promotes browning and crisping. Heat the Oven to 450°F – Position an oven rack in the bottom third of your oven. If you brined your turkey, as we did, no need to do anything now. If your turkey is straight out of the package, rub it with some salt and pepper before putting it in the oven. We recommend leaving your turkey un-stuffed and un-trussed, both because it's easier and because the turkey will cook more evenly. Optional Extras – Rub your turkey with butter or oil for a richer flavor and browner skin, rub minced herbs or ground spices into (or beneath) the skin for more flavor, place a few halved lemons or garlic cloves inside the cavity of the turkey.
  2. Roast the Turkey – Pour two cups of broth or water into the roasting pan. Place the turkey in the oven and turn down the heat to 350°F. We're going for a breast-side up approach here. Some recipes advocate starting the turkey breast-side down to shield the breast meat, but the idea of flipping a hot, sputtering turkey is not our idea of a good time. Instead, we like to shield the breast meat with foil toward the end of cooking if it starts getting too browned.
  3. Cooking Time – The rule of thumb for cooking a turkey is 13 minutes per pound. So our 16-pound turkey should have taken about 3 1/2 hours to cook. However, some factors like brining the bird, cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking. Plan on the 13-minute-per-pound rule, but start checking the temperature of your turkey about halfway through the scheduled cooking time to gauge how fast it's cooking.
  4. Baste the Turkey – Every 45 minutes, remove the turkey from the oven, close the oven door (don't let that heat out!), and baste the turkey all over. To baste, tilt the pan and use a turkey baster or spoon to scoop up the liquids and drizzle them on top of the turkey. Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs. Optional Extra – In the last 45 minutes or so of cooking, baste the turkey with melted butter or oil. This helps crisp up the skin and turn it a beautiful deep golden brown.
  5. Check the Temperature – To make sure that turkey is fully cooked through and through, we like to check its temperature in three places: the breast, the outer thigh, and the inside thigh (see photos above). In every case, the meat should be at least 165°F. If any place is under that temperature, put the turkey back in the oven for another 20 minutes. Shield the breast meat with foil if needed to keep it from overcooking.
  6. Rest the Turkey – Grab one side of the roasting rack with an oven mitt and tilt the turkey so liquids inside the cavity run out into the pan. (These juices are used to make the gravy.) Then, lift the whole turkey (still on the rack) and transfer it to a cutting board. Tent the turkey with aluminum foil and let it rest for at least 30 minutes. This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier.
  7. Carve the Turkey – Carve the turkey the same way you would carve a chicken (click that link to see a video of the entire process of carving a chicken): Remove the wings first, then the thighs, then the breast meat. Once you have the meat off, you can separate the thighs into thighs and drumsticks and carve the breast meat into individual slices.

That's all there is to it! Roasting a turkey is really just like roasting a large chicken. The same methods and ideas apply. Even if you don't get fancy with spices or special basting liquids, your turkey will still turn out browned, moist, and flavorful.

One final note! Once you've sat down at the table, don't forget about the turkey back on the counter. The leftover meat needs to be refrigerated within two hours of cooking, after which the risk of something nasty taking up residence starts to increase exponentially. Be safe, kids!

Of course, use an oven from Arizona Wholesale Supply, your best choice for appliances, flooring, window coverings and more!


For more information call or visit the experts at Arizona Wholesale Supply .

Appliances, floor coverings, window treatments, and more

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