We are reeling in the seafood deals this week, and we can’t wait to show you what we are serving! If you are a seafood lover, you do not want to miss this week’s meal plan. The best part is, both meals are under 5 ingredients! Let’s dive in…
Check out these Shrimp Po Boy Tacos!
Get More Out of S'mores
Happy National S’mores Day! These tasty treats are the star of summer campfires and backyard cookouts. Everyone loves the classic s’more, a harmonious sandwich of marshmallow and chocolate, stuffed between graham crackers. However, today we are suggesting more for your s’mores! Check out some of our favorite creative, next level s’more recipes to try at your next kick back.
Rice Krispie Treat S’mores: Is there anything better than marshmallows and chocolate? Well yes, marshmallows and chocolate AND rice krispie treats. Rice kispie treats will elevate your s’mores to an elite level of crispiness.
Candied Bacon S’mores: Candied bacon brings a wonderful sweet and savory mix. This is at the top of our list.
Roasted Berry S’mores: Berries pair wonderfully with chocolate, why not add them to your s’mores for a refreshing twist? We love roasted berries for a campfire aesthetic in the summer.
Salted Caramel S’mores: Decadent, gooey, and delicious Salted Caramel S’mores can become very addicting.
Tropical S’mores: These tropical s’mores will have you in vacation mode in your own backyard. Add some grilled pineapple, maraschino cherries, and toasted coconut to your s’mores and replace the graham crackers with white chocolate macadamia nut cookies. Paradise.
Chocolate Chip Cookie S’mores: This idea is simple, but oh-so delicious. Pack your s’more between your favorite chocolate chip cookies for more chocolaty goodness.
Elvis S’more: We all love a good Elvis sandwich, but how about an Elvis s’more? Peanut butter, banana, and bacon added to your s’more. Yum!
Grasshopper S’mores: This minty fresh recipe features dark chocolate mint, like an Andes, rather than your regular s’mores chocolate. A fun, tasty twist.
PB&J S’mores: Did you think we were done remixing sandwiches? Nope. Peanut butter and jelly s’mores are the best thing since sliced bread.
Caramel Apple S’mores: Last but not least, caramel apple s’mores. We recommend using a granny smith apple topped with a warm caramel drizzle.
On this National S’mores Day be sure to celebrate the right way. This year, we will be busy eating a bunch of these different recipes and highly recommend you do the same. The best part? All of your s’mores needs are conveniently located at your local Price Chopper & Market 32 or on our website.
Happy National S’mores Day!
Hatch Chiles Are Here Through August!
So, what is a Hatch chile? A Hatch chile is a meaty green chile pepper, with a grassy, herbal flavor. Some varieties are smoke out of your ears spicy, but most pack just enough heat to make them enjoyable in a meal, without overpowering your tastebuds. Depending on your own level of spice tolerance, of course. When roasted, hatch chiles take on a buttery flavor with a sweet heat.
Hatch chiles are grown in the Hatch Valley in New Mexico, they must be grown in this region along the fertile Rio Grande to be called Hatch chiles. They come in a number of varieties, from Numex Big Jim, featured in the “Guiness Book of World Records” as the largest green chile, to the Sandia variety, which is a bit smaller with a medium heat offering.
Hatch chiles come in a range of heat levels. Hotter varieties can reach up to 8,000 Scoville Units, which is around that of a spicier jalapeño. Milder varieties reach up to 2,500 Scoville Units, which is similar to a spicier Anaheim pepper.
Try these out the next time you’re making salsa, enchiladas, and more, you can even add them to your next cheeseburger! Check out more recipes below!
- 2 cup whole milk
- 1 envelope (1/4 ounce) active dry yeast
- 3 large eggs
- 1-1/2 cup all-purpose flour
- 1-1/2 cup cornmeal
- 2 teaspoon granulated sugar
- 3/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick), melted
- 2 Hatch or poblano chile peppers, finely chopped
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon baking soda
- Nonstick cooking spray
- 1 cup maple syrup
- 2 Hatch or poblano chile peppers, stemmed
- 4 slices grains & seeds bread
- Olive oil nonstick cooking spray
- 2 avocados, peeled and pitted
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper plus additional for serving
- 1 package (3 ounces) thinly sliced smoked salmon
- 1/4 cup thinly sliced cucumber
- 1/4 cup thinly sliced red onion
- 2 tablespoon chopped fresh dill
- 2 tablespoon chopped fresh tarragon
- 1 pint cherry tomatoes, halved
- 1/2 cup thinly sliced red onion
- 1/3 cup thinly sliced Hatch or poblano chile peppers
- 2 tablespoon fresh lime juice
- 2 tablespoon red wine vinegar
- 2 teaspoon granulated sugar
- 1-1/2 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 4 boneless top sirloin steaks (about 6 ounces each)
- 2 teaspoon salt free garlic and herb seasoning
- 1/2 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro for garnish
More info: https://www.holajalapeno.com/hatch-chiles/
Our August Cheese of the Month is something to boast about! New Bridge Trifecta Cheddar Cheese!
A sweetly balanced cheddar with notes of fruity parmesan and buttery gouda. New Bridge Trifecta Cheddar is perfect for grating over veggies, pasta dishes, and broccoli cheddar soup or snacking.
Pairs well with Prosecco, IPA’s and red wine.
Check out some pasta & soup recipes this cheese would pair great with!
Mia Teal
Marketing Coordinator, Paid Media
Here at Price Chopper and Market 32, we’ve been partnering with local corn farmers in the Northeast since 1932. Corn is one of our region’s top agricultural products. Our farmers love to eat this local treat fresh-off-the-stalk, and so do we!
Leading up to the month of July each year, our corn takes quite a journey. During the month of May when local farmers are tending to their fields, we will tap into Florida’s sweet corn season and supply those delicous ears. Fast forward to June and we start to move up the coast into the state of Georgia. While we are getting corn from here, our local corn has started to sprout. Exciting things await!
Finally, the month of July comes and we are popping with excitement (pun intended)! The first half of the month, we move even further up the coast to North Carolina and Delaware, since their corn season is in full swing. However, by mid to late July, our local sweet corn season is finally underway! This lasts only until mid September, but we enjoy every minute of our corn season.
We love corn season so much, we have an incredible deal happening for two weeks only starting on August 4th, 2024. Amaize Corn, grown locally by Reeves Farms in Baldwinsville, New York will be shipped to all Price Chopper and Market 32 locations. This item will be sold in a pack of three at $3.99.
We recently had the opportunity to visti our friends at Reeves Farms. Check out some photos below!
What makes Amaize Corn so special?
This type of corn is sweeter than most corn, and is noted for its delicious taste and unique texture. Learn more about Amaize Corn here, and be sure to grab a pack of this life-changing corn while it’s available!
Check out some of our recipes below that you could make with your Amaize Corn!
When it comes to easy, yet delicious meals, ground turkey is a versatile star in many kitchens. Whether you’re looking to spice up your weeknight dinners or host a summer barbecue, ground turkey offers endless possibilities. Here’s a quick look at two delightful dishes you can make with ground turkey: stuffed peppers and turkey burgers.
Ground Turkey Stuffed Peppers
1 package Butterball Ground Turkey (Buy one get one FREE this week!)
Bell Peppers (color of choice)
1 pack Cherub Tomatoes
1 pack PICS Long Grain Rice
1 pack PICS Italian Seasoning
Shop for Ground Turkey Stuffed Peppers here!
Turkey Burgers:
1 package Butterball Ground Turkey (Buy one get one FREE this week!)
2 cans (16oz each) Bush’s Baked Beans
1 pack PICS Hamburger Buns
1 Whole Seedless Watermelon (for a side)
Shop for Turkey Burgers here!
Check out this delicious Turkey Burger recipe from our YouTube channel!
International Blues Music Day!
Tyler Blance
Manager of Digital Marketing
There are lots and lots of national days, weeks, months and more on the world’s calendar, but few are as exciting as this one: International Blues Music Day. Let’s celebrate with some blues (and food) talk!
If you’re not already familiar, blues is a music genre that originated in the United States in the 1860s, specifically amongst African-Americans in the Deep South. A favorite genre of mine, ‘The Blues’ comes in many forms: Mississippi Delta Blues, Chicago blues, gospel blues, folk blues, swamp music, and lots more. This style of music has influenced almost every form of American music that has followed it or developed alongside it: jazz, rock & roll, hip hop and more: even ‘screamo’, a unique genre that has held a special place in my heart since middle school. Chances are, your favorite song or artist has the blues to thank for its existence!
There are many names associated with the blues, each of them incredible in their own right: Since you’re reading the blog of a local supermarket chain, I thought it’d be appropriate here to take a quick peek into the appetites and tastes of some of the genre’s iconic figures.
Howlin Wolf, legendary for his booming voice alone, a pioneer of ‘electrifying’ the blues from its acoustic origins and an influential figure in the structuring of songs into verse-chorus-verse structure, was big on food: he once stated that he had eaten more chicken than any man had ever seen.
One of my favorite blues musicians, Muddy Waters, was not only an incredible musician: he could throw down in the kitchen! Muddy’s family shares stories of his love for cooking (and eating) spicy food: try your hand at some Grilled Cajun Pork Tenderloin if you’re in the mood for some flavor from America’s blues music homeland.
One of the most well-known figures in blues music, Eric Clapton is quite the foodie: he enjoys cooking, and once dined at the same Chicago restaurant 3 times in 2 days. Chicago has a rich history of blues music, and apparently some great restaurant food too!
I now find myself wondering about the favorite foods and dishes of some lesser-known, but incredible nonetheless, blues musicians: what did Reverend Utah Smith (gospel preacher and gospel blues guitar shredder) like to chow down on? Was Memphis Minnie a seafood fan? Did Houston Stackhouse enjoy breakfast for dinner? I’ll have to do some digging here and circle back to the Price Chopper & Market 32 Blog sometime in the future.
Stepping back from the tastes of the artists themselves, a variety of blues songs either are written about food, or contain food in their titles: Blueberry Hill by Fats Domino, Oreo Cookie Blues (paid partnership? I wonder!) by Lonnie Mack, and lots more. Cedell Davis, who learned to play the guitar with a butter knife after being struck by polio as a child and losing grip strength in his hands, does an awesome rendition of “Catfish and Cornbread”, as a spin on an old folk blues tune: check it out here.
So many songs and so much flavor!
Want to further wet your appetite for the blues? Check out our Blues Barbeque playlist on Spotify: it’s perfect for firing up the tunes while you’re firing up the grill. Listen here.
Long Live The Blues!
International Beer Day
Today is International Beer Day, and we are celebrating the international drink of getting the weekend started. And it’s Friday, how fitting! Let’s highlight some of the breweries that bless our Northeast region with quality, refreshing beverages for every and all seasons. Not all heroes wear capes, some of them concoct awesome brews.
Brooklyn Brewery – Brooklyn, NY
When good beer is hard to find, sometimes you have to make it yourself. That’s exactly the story of Brooklyn Brewery. In 1988, Steve Hindy took his homebrewing knowledge from his days as a foreign war correspondent and started the business with his friend Tom Potter. Together they hand-delivered the first batches of Brooklyn Lager to a handful of local bars.
Today Brooklyn’s beers now travel to more than half the U.S. and over 30 countries. Brewmaster Garrett Oliver, a James Beard Award winner, and his team brew everything from classic styles to bold experiments, collaborating with their peers across the globe to keep pushing the boundaries of beer.
Popular Brews: Brooklyn Lager, Brooklyn East IPA, Brooklyn Summer Ale
Saranac Brewery – Utica, NY
In 1985, Saranac 1888, named after the iconic Saranac Railroad, was the first concoction to don the brewery name. The Saranac Railroad line connected Utica to the Adirondacks. Similarly, Saranac’s Utica location connects with the Adirondacks through the tastes and experiences provided by their brews.
In fact, back in 1991, Saranac’s Adirondack Lager was awarded the top premium lager at the Great American Beer Festival, chalking the Lager up as Saranac’s first brewing home run. Naturally, the brewery focused in on making this beer their main priority for the time being.
Today, Saranac Brewery has a plethora of beverages showcasing their name. Blueberry Blonde Ale and S’more Lager are perfect for the essence of summertime. While Pale Ale and Adirondack Lager are two of the company’s year-round staples.
Popular Brews: Saranac Pale Ale, Blueberry Blonde Ale, Adirondack Lager
Stony Creek Brewery – Branford, CT
The pride of Branford, CT, Stony Creek Brewery was rebranded by co-founder Ed Crowley in 2015. Prior to the rebranding, Stony Creek was a small-scale contract-produced craft brand, mainly known for their IPAs named after Connecticut’s two area codes, 203 and 860. Stony Creek became much bigger after their rebrand, and they opened up their first brewery right along the Branford River.
The brewery’s 30,000 square foot size makes it the second largest brewing facility and taproom in the state of Connecticut. One of its unique features is a 2,500 square foot tasting room with 23-ounce glass mugs hanging on the wall behind the bar as part of the brewery’s Mug Club. The “Mug Club” is a way of giving back to devoted customers by giving them “their own little piece of the creek,” according to Ed Crowley Jr!
Popular Brews: Big Cranky Double IPA, Cranky IPA, Stony Joe Mocha Stout
Magic Hat Brewing Company – Burlington, Vermont
Stirring up some mysterious concoctions in the heart of South Burlington, Vermont, Magic Hat is a well-known local brewer. They refer to their brews as elixirs, and their most popular potion is #9. It’s not quite a pale ale, but it runs across your tongue with notes of fruit and floral hop bitterness, bringing an unusual and curious palate. As they say at Magic Hat, #9 asks more questions than it answers. You’ll just have to see for yourself.
Popular Brews: #9, Elder Betty, Circus Boy
Frog Alley Brewing – Schenectady, NY
Frog Alley Brewing is just a short trip down the road from our Schenectady headquarters. As the city’s newest brewing powerhouse, Frog Alley is the key piece of the new Mill Artisan District. This downtown revitalization effort through intriguing new, hip food and drink spots hopes to bring more craft beer lovers and foodies back to the area.
Frog Alley founder JT Pollard put together two of the best brewing minds he could find in Rich Michaels and Drew Schmidt. Michaels and Schmidt used their expertise and years of experience to build Frog Alley’s refreshing, star-powered roster of brews. Included in this list is Mohop #5, a tasty New England IPA with Mosaic hops, featuring notes of mango, stone fruit, and a concoction of more earthy and tropical tones. They also provide Skull Frog, a loud DIPA that is certainly not shy with the Chinook, Columbus, and Simcoe hops.
Popular Brews: Mohop #5, Skull Frog Double IPA, Re4resh IPA
Shop Our Beer Aisle
Mia Teal
Marketing Coordinator, Paid Media
Macarons & Macaroons may just have a one letter difference in their name, but these cookies are actually quite different in appearance and taste. Additionally, both originate in different cultures. Let’s learn more about these delectable desserts.
First thing’s first, we need to know how to pronounce our cookies.
Macaron (Mack-a-RON)
Macaroons (Mack-a-ROON)
Now that we have the most important step down, let’s learn more about the differences. Macarons originate in France and resemble a small, cookie sandwich. Macarons have a crispy exterior shell with a soft, airy interior and are known for their delicate texture. While there are a variety of flavors, the almond flavor from the almond flour base is complemented by various fillings such as ganache, buttercream, or jam.
Check out our NEW PICS Summertime Macarons here!
Macaroons on the other hand, have a longer history and are thought to have originated in Italy. They are also popular in Jewish cuisine, especially during Passover since no flour can be eaten during this sacred time. Macaroons have a predominant coconut flavor due to the shredded coconut, have a bumpy appearance, and a chewy texture.
Not a coconut fan? Check out this delicious Almond Macaroon Recipe here!
Interested in tasting the difference? Check out the items below or head over to your local Price Chopper/Market 32!
National Chicken Wing Day
Today is National Chicken Wing Day and we have a handful of new recipes to try! Whether you’re having a friday pizza night, watching the game, or just looking for a tasty meal with friends and family these wing recipes are perfect. Check them out!