2014

July

Big Y World Class Market's Life In Balance Issue is filled with game day entertaining ideas, deliciously quick recipes, cooking tips, healthy make-overs, cold and flu and much more!

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PREP: 20 MIN. | COOK: 9-12 MIN. | SERVES: 4 2 Tbsp. Big Y unsalted butter 2 Tbsp. shallots, minced 1 garlic clove, minced 1 tsp. coriander seeds, crushed ½ medium jalapeño pepper, seeded and finely chopped 1 ⁄ 3 cup white grape juice 1 ⁄ 3 cup dry white wine 1 tsp. Big Y cornstarch 1 cup green grapes, halved – nonstick cooking spray 4 D'Artagnan duck breast halves – Big Y salt and ground black pepper to taste In a large sauté pan over low heat, add butter. Once melted, add shallots, garlic, crushed coriander seeds and jalapeño; sauté for 3 to 4 minutes. In a small bowl, whisk together grape juice, wine and cornstarch. Add to sauté pan and cook, stirring, until just beginning to thicken. Add grapes and simmer, stirring occasionally, for 10 to 12 minutes or until grapes have softened and sauce has thickened; keep warm. Spray grill grate with cooking spray and preheat to medium. With a very sharp knife, score duck breast skin in a crisscross pattern; season both sides of duck breast with salt and pepper. Place on grill, skin side down, and cook for 5 to 7 minutes or until skin begins to get crispy. If there are occasional flare-ups from the fat, move the duck around on the grill to a new spot away from the flame each time. Flip and place over a cooler part of the grill. Continue cooking for 4 to 5 minutes or until an internal meat thermometer registers 165˚F. Remove from grill and let rest for 5 minutes. Add to pan with grapes, flipping duck breasts to coat with sauce, and serve. Nutrition Information Per Serving: Calories: 378 (Calories from Fat: 99); Total Fat: 11g (Saturated Fat: 5g); Protein: 53g; Total Carbohydrates: 12g (Dietary Fiber: 1g; Sugars: 9g); Cholesterol: 287mg; Sodium: 204mg GRILLED DUCK BREASTS WITH SAUTÉED GRAPES In a medium bowl, whisk together 1 / 3 cup Big Y light mayonnaise, ½ tablespoon World Classics Trading Co. olive oil, 1 tablespoon Big Y lemon juice, ½ tablespoon Big Y honey, 1 teaspoon Big Y garlic powder, ½ teaspoon onion powder, ¼ teaspoon Big Y salt and ½ teaspoon Big Y ground black pepper. Cover and refrigerate until ready to serve. Preheat grill to medium. Cut off stem end of 1 pound of Brussels sprouts and place in a large, microwave-safe bowl with 2 tablespoons water; cover and heat on high for 3 minutes. Add 1 teaspoon smoked paprika, ½ teaspoon kosher salt, 1 tablespoon In a medium bowl, combine 1 8-ounce package softened Big Y Neufchâtel 1 / 3 less fat cream cheese, 1 teaspoon Big Y Louisiana hot sauce, ¼ cup bacon bits, 1 cup Big Y reduced fat shredded cheddar cheese and 1 tablespoon chopped chives. In a shallow dish, combine 4 to 5 ounces pork-flavored seasoned coating mix (such as Oven Fry ® ), 1 teaspoon ground cumin and ½ teaspoon Big Y chili powder. Cut 8 jalapeño peppers in half lengthwise and remove the seeds. Stuff peppers with cream cheese mixture and cut them in half. Break 2½ pounds bulk pork sausage into 32 pieces, about 1½ inches in diameter; flatten into a disc. Place jalapeño piece in the center and wrap sausage around it, pinching sausage closed to completely encase the pepper; roll in seasoned coating mix to coat. Spray grill grate generously with nonstick cooking spray and preheat to medium. Place sausage eggs on grill and cook for 30 minutes or until cooked through and browned all over, flipping halfway through. Let rest for 5 to 10 minutes before serving. Nutrition Information Per Serving: Calories: 161 (Calories from Fat: 108); Total Fat: 12g (Saturated Fat: 4g); Protein: 8g; Total Carbohydrates: 5g (Dietary Fiber: 0g; Sugars: 2g); Cholesterol: 33mg; Sodium: 447mg World Classics Trading Co. olive oil, 1 teaspoon Big Y garlic powder and ½ teaspoon onion powder; toss to coat well. Allow sprouts to cool. Once cooled, skewer 4 to 5 sprouts onto large metal skewers, through the sides, leaving about ½-inch space between each. Place on grill, cover and cook for 5 minutes per side. Remove sprouts from skewers, cut in half and place in a large bowl. Drizzle with some mayonnaise mixture, sprinkle with ground peppercorns and serve. Nutrition Information Per Serving (with half the sauce): Calories: 126 (Calories from Fat: 63); Total Fat: 7g (Saturated Fat: 1g); Protein: 4g; Total Carbohydrates: 14g (Dietary Fiber: 5g; Sugars: 4g); Cholesterol: 3mg; Sodium: 481mg ARMADILLO EGGS GRILLED SPROUTS PREP: 20 MIN. | COOK: 30 MIN. | SERVES: 32 PREP: 15 MIN. | COOK: 10 MIN. | SERVES: 4 GRILLING ADVENTURES I N ANYONE CAN TOSS A BURGER OR A FEW HOT DOGS ON THE GRILL AND CALL IT "BARBECUE." BUT IT TAKES A CERTAIN KIND OF INDIVIDUAL, SOMEONE WITH THE VISION, THE COURAGE AND THE KNOW-HOW TO BOLDLY GO WHERE NO GRILLMASTER HAS GONE BEFORE. WHY LIMIT YOUR GRILL TIME TO THE USUAL SUSPECTS? THIS SUMMER, EXPLORE UNCHARTED TERRITORY AND TAKE YOUR TASTE BUDS SOMEWHERE UNEXPECTED. Click here to print recipe Grilled Upside-Down Pineapple Cake? Yes way! Courtesy of Weber Grill. Chef John from foodwishes.com brings you a delicious way to enjoy salad – hot oƒ the grill.

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