Cooking tips for Thanksgiving and beyond with Summa Salts
Local business Summa Salts stops by the Publix Kitchen to give us tips and tricks on cooking delicious food using their products. From breakfast to dinner, Summa Salts has seasoning products that are good for every taste. Some of their products include the Vampire killer, which is perfect for garlic lovers, or the Datil Parsley salt. Their products Lemon Herb paired with ranch dressing is a great combo for salads.
Chef Amadeus Whips Up Some Fall Flavors | River City Live
Chef Amadeus took over our Publix Kitchen to โwhip upโ a meal fit for a king. A delicious salmon followed by fruit cannolis had our mouths watering. Once created, the meal was the perfect way to celebrate home economist Donna Reynolds incredible Fall tablescape. Both Donna Reynolds and Chef Amadeus work tirelessly in the community and are regular contributors on River City Live.
Publix Kitchen: Margarita Shrimp with Pecan "Dirty" Rice
Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. Place 4 shrimp on work surface; lay hand flat on shrimp and push pointed end of skewer through t ails , then heads, so shrimp will lie flat (repeat with remaining shrimp and ske wers). Pour remaining marinade over shrimp , turning to coat both sides ; let stand 10 minutes to marinate. Remove shrimp from marinade (discard marinade) and coat with spray . Place shrimp on grill; grill 1-2 minutes on each side and just until shrimp turn pink and opaque.
Publix Kitchen: Grilled Sausage Salad with Berry-Peach Cobbler
Place on grill and cover; grill 25-30 minutes or until sauce is bubbly and thick, and topping is golden. GRILLED SAUSAGE SALADIngredients1 small red onion4 large fresh peaches, halvedCooking spray4 hot (or mild) Italian sausage links (about 1 lb)1/4 cup raspberry vinaigrette1 teaspoon ground cumin2 tablespoons fresh mint, coarsely chopped5 oz spring salad blend1/2 cup crumbled goat cheeseSteps1. Place sausage on grill ; cook 8-10 minutes, turning occasiona lly, or until grill-marked and 160 F. Grill onions and peaches 2- 3 minutes on each side , or until grill-marked and onions are tender. Slice sausage; roughly chop onions, peaches, and mint (leaves only).
Publix Kitchen: Grilled Dilly Pork and Sauce
Combine potatoes, shallots, 2 tablespoons oil, 1/2 cup relish, 1 tablespoon dill, and 1 teaspoon seasoning; toss to coat. Place pouches seam-side up on grill; cook pouches 8-10 minutes until potatoes are tender (do not turn). Season pork with 1 teaspoon seasoning and remaining 1 tablespoon oil. Place pork on grill; cook 3-4 minutes on each side until grill-marked and 145F. Combine yogurt, lemon zest, lemon juice, pickle juice, and remaining 1 teaspoon seasoning, 1/2 cup relish, and 1 tablespoon dill.
Publix Kitchen: Cowboy Chicken and Rice
Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. Microwave spinach 1-2 minutes or until thawed ; squeeze spinach to remove excess liquid . Cut chicken into small, 1/2-inch pieces (wash hands); combine with seasoning and vinegar until blended. Preheat large, nonstick saute pan on medium-high 1-2 minutes. Place oil in pan, then add chicken; cook 3-4 minutes, stirring occasionally, or until chicken is browned.
Publix Kitchen: Cheesy Chicken and Ham Biscuits and Taco Meatball Cups
Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. Separate each biscuit into 3 layers, then place each piece into muffin cups; top each with 1 teaspoon beans, 1 teaspoon cheese spread , and 1 meatball (pressing meatball into dough). CHEESY CHICKEN AND HAM BISCUITSIngredientsNonstick aluminum foil1 (8-ct) package refrigerated flaky biscuits12 oz chilled Deli chicken tenders (about 4)4 slices sweet ham4 slices cheddar (or Swiss) cheese2 tablespoons unsalted butter, melted1 cup honey mustard dressingSteps1. Cut ham and cheese slices in half. Top one side of each biscuit with 3-4 slices chicken, 1/2 slice ham, and 1/2 slice cheese (folding ham and cheese in half, if necessary) , leaving 1/4-inch border.
Publix Kitchen: Cheesy Chicken and Ham Biscuits and Taco Meatball Cups
Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. Separate each biscuit into 3 layers, then place each piece into muffin cups; top each with 1 teaspoon beans, 1 teaspoon cheese spread , and 1 meatball (pressing meatball into dough). CHEESY CHICKEN AND HAM BISCUITSIngredientsNonstick aluminum foil1 (8-ct) package refrigerated flaky biscuits12 oz chilled Deli chicken tenders (about 4)4 slices sweet ham4 slices cheddar (or Swiss) cheese2 tablespoons unsalted butter, melted1 cup honey mustard dressingSteps1. Cut ham and cheese slices in half. Top one side of each biscuit with 3-4 slices chicken, 1/2 slice ham, and 1/2 slice cheese (folding ham and cheese in half, if necessary) , leaving 1/4-inch border.
Publix Kitchen: Cheesy Beef and Ranch Pie with Salad Royale
Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. Although this pie filling has a fluffy egg texture similar to a quiche, it is filled with hearty cheeseburger flavor . Place ground beef and onions in pan; brown 5- 7 minutes, stirring to crumble meat, and until nopink remains. Spoon mixture into piecrust ; bake 30-35 minutes until center of pie is set and beef is 160F. SALAD ROYALEIngredients1 bag American salad blend (11-12 oz)8 oz prediced tomatoes (1 1/2 cups)1/2 cup shredded sharp cheddar cheese1/2 cup cooked bacon pieces1/2 cup Thousand Island dressingSteps1.
Publix Kitchen: Ancho Salmon with Corn Relish and Avocado Rice
Combine ancho , brown sugar , cinnamon, and 1/2 teaspoon salt on a plate . Coat salmon with 1 tablespoon oil, then press both sides of salmon into ancho mixture until evenly coated (wash hands). Place salmon on grill with corn; cook 3-4 minutes on each side or until grill-marked and 145F. Combine in medium bowl: honey, lime juice, cilantro, green onions, jalapeiios, and remaining 1/4 teaspoon salt; whisk in remaining 1/4 cup oil until blended. Arrange rice on serving plate; top with salmon and spoon corn relish over salmon.
Getting ready for the 4th of July
Drain, and transfer to a bowl with ice water to cool down quickly. Combine in large bowl: scallops, snapper, jalapeรฑo, red onion, fennel, garlic, lime zest and juice, orange zest and juice until well blended. Mix well to coat, cover and refrigerate, for at least 2 hours; tossing gently to coat, every 15 minutes for the first hour. Stir olive oil, corn, and avocado into ceviche; season with salt and pepper, to taste. To serve, top tostada with ceviche, cabbage, and garnish with cilantro and green onions.
Publix Kitchen: Sweet Potato Spoon Bread
Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. Place in large microw ave -safe bowl: milk, butter, salt, and peppers; microwave on HIGH for 3-4 minutes or until warm and butter is melted. Combine in second large bowl: sweet potatoes, eggs, and corn muffin mix; slowly whisk in milk mixture until combined. Place apple butter in zip-top bag, then seal bag and snip off one corner. Squeeze lines of apple butter lengthwise over batter (about 2 inches apart), then carefully drag a knife though batter vertically to create design.
Publix Kitchen: Sugar and Spice-Crusted Steak with Spiced Baby Potatoes
Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. Brush steak with 1 teaspoon oil, then rub with seasoning (wash hands). NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. SPICED BABY POTATOESIngredients8 oz baby gold potatoes2 tablespoons water4 cloves fresh garlic, coarsely chopped2 tablespoons fresh cilantro, finely chopped1 tablespoon olive oil2 teaspoons chili-garlic sauce1/4 teaspoon ground coriander1/4 teaspoon kosher saltSteps1. Add oil, potatoes, garlic, chili-garlic sauce, and coriander; cook 4-6 minutes, stirring often, or until potatoes are very tender and garlic is crispy.
Publix Kitchen: Sunshine Salmon and Asparagus-Almond Salad
Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. Add salmon to wine mixture; simmer 3-4 minutes on each side and until salmon is 145ยฐF (and opaque and separates easily). Remove pan from heat; stir in butter (gently, so fruit stays intact). Stir in tomatoes, vinegar, and pepper; cook and stir 2-3 more minutes or until tomatoes and asparagus are softened. Remove pan from heat; sprinkle with nuts and cheese.
Publix Kitchen: Lucky Pork and Beans
Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. Place oil in pan, then add pork; cook 6-8 minutes, turning oft en, or until well browned. Place pork in slow cooker. Remove pork from slow cooker and shred with two forks; return to slow cooker. Serve fruit and nut mixture (from salad kit) over pork and drizzle with dressing (from salad kit).
Publix Kitchen: Game Worthy Appetizers
Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. Preheat waffle iron on medium. Coat waffle iron with spray. Dip chicken into batter, covering completely, and place 3-4 at a time on waffle iron, 1 inch apart; cook 3-4 minutes or until browned and steaming. Place 1 tablespoon guacamole onto 12 pretzels; press second pretzel over guacamole (to form a crispy taco).
Publix Kitchen: Salmon in Puff Pastry
Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. Click here to print the recipeCOOKING SEQUENCEโข Prepare salmon and begin to bake (20 minutes)โข Prepare asparagus and complete salmon; serve (30 minutes)SALMON IN PUFF PASTRYIngredients1 (17.30-oz) package frozen puff pastry sheets, thawedNonstick aluminum foilFlour (for dusting)4 salmon fillets (11/2 lb)2 teaspoons seafood seasoning8 tablespoons Deli spinach dip, divided2 oz aged Deli white cheddar cheese, shredded and divided2 tablespoons garlic-herb butterPrepโข Set puff pastry out to thaw. Roll out pastry sheets, using a rolling pin, into 20- x 24-inch sheets; cut each sheet in half. Place 1 salmon fillet in the middle of each pastry sheet spinach dip-side down; fold pastry carefully over salmon, then place seam-side down on baking sheet. ASPARAGUS AND LEMON SAUCEIngredients1 lb fresh asparagus, trimmed3 oz Deli aged white cheddar cheese, shredded1 lemon, for zest/juice2 tablespoons reduced-fat mayonnaise1/4 teaspoon pepperSteps1.
Publix Kitchen: Country Chicken Skillet
Watch for the Publix Kitchen segments on Thursdays during River City Live as they make these tasty recipes. Crush 1/2 cup croutons in zip-top bag. Coat chicken evenly with 2 tablespoons water; add chicken to bag (wash hands). Place oil in pan; add chicken and cook 3-4 minutes on each side or until browned. Add chicken on top; cover and simmer 4-6 minutes and until chicken is 165ยฐF.
Publix Kitchen: Anytime Smoothie Bowl
Watch for the Publix Kitchen segments on Thursdays during River City Live as they make these tasty recipes. CHOCOLATY-COCONUT QUINOA BOWLIngredients1 cup uncooked quinoa1 cup unsweetened vanilla almond milk1 (14-oz) can lite coconut milk, divided2 tablespoons cocoa powder2 tablespoons maple syrup1/2 cup cocoa-flavored rice cereal1/4 cup unsweetened shredded coconut2 tablespoons chia seeds1 cup fresh blueberriesSteps1. Prepare quinoa following package instructions, using 1 cup each almond and coconut milk instead of water. Divide quinoa into serving bowls; top each with even amounts remaining coconut milk, cereal, shredded coconut, chia seeds, and blueberries. Place in blender: banana, maple syrup, chia seeds, almond butter, yogurt, almond milk, and ice; blend until smooth.