Wrap up a hot dog in true mummy fashion in this fun Halloween take on classic crescent dogs.
1 can (8 oz.) PILLSBURY® Refrigerated Crescent Dinner Rolls
2-1/2 KRAFT Singles, cut into 10 strips
10 OSCAR MAYER Beef Franks
1 tsp. HEINZ Yellow Mustard
Heat oven to 375°F. Unroll dough; separate into 4 rectangles. Press perforations and seams together to seal. Cut each dough rectangle into 10 lengthwise strips. Place 1 Singles strip on each frank, then wrap with 4 dough strips to resemble mummy as shown in photo. Place on baking sheet; spray lightly with cooking spray. Bake 13 to 17 min. or until franks are heated through and dough is golden brown. Add mustard to each for the eyes and mouth.
Recipe by Kraft recipes.
Smoked Mozzarella & Rapini Pizza
- 1 bulb garlic, roasted
- 1 small bunch of rapini (broccoli rabe), sautéed
- Fresh smoked mozzarella, sliced
- Fresh grated Parmigiano Reggiano
- Crushed red pepper
- Monini Olive oil
- One Simply Roundy’s Organic Pizza Crust (frozen)
To roast garlic: preheat oven to 425F cut top off garlic bulb, place in tin foil and drizzle with olive oil. Wrap tin foil around garlic and bake until very soft. (about 40 mins). After roasting, cool then squish the roasted cloves into a bowl and add 2 tbs of olive oil for later use.
To prepare rapini (or broccoli rabe): remove leaves from stems and coarsely chop leaves. Trim stems and cut into 2” slices. In a large pot of boiling water, quickly boil rapini for 1 minute. Then place in an ice water bath to cool. This blanching step helps to remove some of the bitter taste & retain its color. Set aside for topping.
Remove pizza crust from packaging. Follow by loading on the following toppings. Start with a smear of roasted garlic and olive oil, then add sliced mozzarella and Parmigiano Reggiano. Add the sautéed rapini and crushed red pepper to taste. Bake for about 10-12 minutes depending on your oven. Cool, slice and enjoy!
It’s National Pasta Day! Did you know there are over 600 known pasta shapes? That’s a lot of pasta! Enjoy a Taste of Italy with Simply Roundy’s Organic Pasta made with only the finest organic Italian durum wheat. Enjoy a perfect al dente bite with this recipe for Penne Rigate and Mariano’s Italian sausage.
Penne Rigate with Italian Sausage & Rapini
- one package of Simply Roundy’s Organic Penne Rigate
- 1/2 lb. of Mariano’s Mariano’s Italian sausage (hot or mild)
- 2 cups of Simply Roundy’s Organic Tomato & Basil pasta sauce
- 2 garlic cloves, chopped
- 1 bunch of rapini (broccolini), blanched
- Extra Virgin Olive Oil
- BrightFarms Fresh Basil
- salt & pepper to taste
- Shredded Parmesan
What started in the kitchens of two Cuban families is now available inside Mariano’s. Inspired by the tastes and aromas of the Island, Old Havana Foods in Grayslake makes Cuban cuisine accessible for any Illinois kitchen.
Learn how to make Spanish Chicken and Rice with Old Havana Foods!
Spanish Chicken & Rice (Arroz con Pollo)
- 1½ pounds Boneless, skinless chicken thighs cut into large chunks (or 2 lbs. bone- in, skin on pieces, about 6 pieces total)
- ½ teaspoon Black pepper
- 2 teaspoons Olive oil
- 16 ounces Old Havana Foods Sofrito – Authentic Cuban Cooking Sauce
- 8 ounces Small sweet peas (petit pois), drained, reserve peas and liquid
- 1 ½ cups Chicken broth
- 3 tablespoons Lime juice from (about 1 large or 2 small limes)
- 12 ounces Beer (a lager or pilsner is best, DO NOT use an IPA or dark beer) split into 8 oz. and 4 oz. (or substitute chicken broth.)
- 1½ cups Long grain white rice (jasmine or basmati preferred)
- Pinch Saffron (optional)
- 2 ounces Roasted red pepper (pimento) strips
- 6 to 8 Asparagus stalks (freshly steamed or canned)
- Lightly season chicken with pepper. Heat a large stockpot over high heat until hot. Add olive oil to pot and swirl to coat bottom. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.
- Add Old Havana Foods Sofrito – Authentic Cuban Cooking Sauce to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
- Add 1½ cups chicken broth, 8 ounces beer (or additional chicken broth) lime juice, liquid from peas, rice (and saffron if using) to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.
- Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.
- Add salt and pepper to taste. If large, cut bone-in chicken pieces in half. For a typical Cuban presentation, serve Arroz con Pollo topped with roasted red pepper strips and asparagus.
Serves 4 to 6.
September is Pub Burger Month at Mariano’s! Get the grill ready for your big game tailgate with our specialty pub burgers, only $3.50/lb. with your Mariano’s Rewards card.
Fire up the grill with tips from Mariano’s Tastemaker, Chef Lamar Moore!
- Before adding your burgers to the grill, make sure your grill is nicely oiled to keep meat from sticking to the grate.
- Grill your burgers over high heat.
- Avoid pressing down on your burgers while cooking, keep the juicy flavor in the patties!
- Season your burgers liberally on both sides. (Pro-tip: Do not season your patties until they are formed. This will help the patties stay intact.)
- Flip your burgers only one time – about 3 minutes on each side for medium rare plus.
- Allow your burgers to rest for a few minutes before serving just as you would do steak, pork, lamb, etc.
- American cheese slices
- Crispy bacon
- Shredded iceberg lettuce
- Sliced Roma tomatoes
- Griddled sliced onions
- Red onion jam
- Mac n cheese! Yes, I did say that.
- Blue cheese patty ( for every 4oz of blue cheese,add 1oz cold water. Allow to sit for 10 minutes in cooler. Flatten out to 1oz round patty on parchment paper )
- Bourbon glazed mushrooms
- Garlic aioli
- Smoked and sliced jalapeños
- BBQ sauce
For more pub burger tips & recipes, visit marianos.com/pubburger.
Look for these farm fresh market buys in our produce department! Featuring locally grown fruits and vegetables. Find out what’s in season & try these delicious recipes.
Local home-grown Vine Ripe tomatoes from Michigan.
Grilled tomatoes recipe.
Sprinkle a little grated Parmesan cheese over the tops as soon as they come off the grill to enhance the tomato and fresh herb flavors.
Locally grown, Jumbo Green Peppers
Michigan grown, local peaches. Looking for a summer sweet tea recipe? Try Peach Iced Tea.
Locally grown in Illinois, Sweet Corn. Try this recipe for Grilled Corn with Southwestern Spiced Butter.
Local, home grown in Michigan Roma tomatoes. Gazpacho with basil creme fraiche
White cauliflower. Looking for the perfect summer salad? Try Mediterranean Cauliflower Cous Cous Salad.
Galia Melons are back in season! Arugula Salad with Melon
Frontera: Rooted in Mexico, crafted in Chicago, available at home. Chef Rick Bayless’s Frontera salsas, chips and sauces provide an authentic taste of Mexico to all cooks in the comfort of their home kitchens.
Grilled Tostadas with Bacon, Avocado Mayo & Heirloom Tomatoes
Recipe courtesy of Chef Rick Bayless of Frontera Foods
- About 1 dozen corn tortillas
- 2 egg yolks
- 1 tablespoon fresh-squeezed lime juice
- 1 cup cooking oil (canola, rice bran or safflower would work best) or vegetable oil
- 1/2 avocado flesh scooped from the skin
- Fresh hot green chile to taste (roughly 3 or 4 fresh serranos or 2 to 3 jalapenos), finely chopped
- About 1/4cup (loosely packed) finely chopped cilantro, thick lower stems cut off, plus a few leaves for garnish
- About 10 thick slices (10 ounces ) bacon, sliced crosswise in ½-inch pieces
- A generous pound mixed heirloom tomatoes (different colors and sizes will make your finished dish more interesting), cut into ¼-inch pieces
Lay the tortillas in a single layer, cover with a dish towel or napkin and let them dry for about a half hour (depending on their moistness) until they are leathery—this will enable them to crisp thoroughly on the grill.
Meanwhile, in a food processor, combine the egg yolks and lime juice and pulse until blended. With the machine running, slowly drizzle in the oil (the yolks and oil should emulsify and become creamy). Turn the machine off, add the avocado, green chile and cilantro. Let the processor run for another 20 seconds to ensure the additional ingredients are incorporated. You may have to stop the machine once or twice to scrape down the sides. Taste and season with salt, usually about 1 teaspoon. Scrape the mayonnaise into a bowl and set aside.
In a large (10-inch) skillet set over medium heat, cook the bacon, stirring occasionally, until crispy, about 10 minutes. Remove the bacon and drain on a paper towel. Strain the fat into a small bowl—you need ¼ cup bacon fat (if you’re lacking, add vegetable oil to bring it to that quantity).
When the tortillas are ready, turn on a gas grill to medium or light a charcoal fire and let the coals burn until medium hot and covered with grey ash. When you’re ready to serve, lay several tortillas on the grill and turn every 20 seconds or so until they’re golden brown and cracker-crisp; this will take 5 to 10 minutes depending on the heat of your fire. Brush the top of each tortilla generously with the bacon fat or oil and let the tortillas crisp a little longer, then remove them to a serving platter. Spread on some spicy avocado mayo and top with a portion of the tomatoes. Sprinkle each tostada with about a tablespoon of bacon, garnish with cilantro leaves and immediately serve to your guests while you make the next round.