Pssst! … Valentines Day Is Coming Up!

february-2017-nsl

Already?! How is that even possible? It was just New Years Eve and here we are planning for Valentine’s Day… and not to freak you out, but pressure’s on – they’re probably going to be posting pics of their dinner all over Facebook 🙂

No worries, we’ve scoured cookbooks and blogs to bring you some really solid options for your dinner menu. There’s something here for everyone so poke around and pick your poison!

BEEF – Caprese Steak
Prepare to go capr-azy over Caprese Steak courtesy of Delish. After all, at the end of the day it’s a juicy filet topped with a thick slice of cheese. If that doesn’t scream love we don’t know what does!

Recipe >>

CHICKEN – Maple Roasted Chicken Quarters
If you’re looking for something sweet yet savory this recipe may be just the ticket. Pure maple syrup helps to almost caramelize the chicken skin and the veggies nestled underneath are anything but ordinary. This gem courtesy of Chocolate Moosey is one of those meals you just don’t forget. Like, ever.

Recipe >>

PORK – Brown Butter Pork Chops with Apples & Onions
Yep. You read that right. Apples and Onions. May sound a little off, but these chops are spot ON. The only stipulation to this recipe from The Lucky Penny is that you really need a cast iron skillet to execute this one to it’s fullest potential. Don’t get hung up on the onion/apple combo we promise it’s better than it sounds!!!

Recipe >>

LAMB – Lamb Chops with Mint Gremolata
This next one from Country Living sounds super fancy (see: pain in the butt), but we promise it isn’t! In fact, this Italian favorite requires just 5 ingredients. Pair it with some grilled veggies drizzled with Balsamic and voila – a delicious and ultra fancy-sounding Valentine’s Day dinner for two!

Recipe >>

SEAFOOD – Spicy Lobster Pasta
Have a hankering for a little seafood with your sweetheart? Spice up your Valentine’s night with this surprisingly simple show stopper courtesy of Epicurious. This one’s a favorite for those who like it hot!

Recipe >>


So… which one will you pick?! Post pictures of your Valentine’s dinner creations on our Facebook page – we’d love to try out some of your favorite recipes too!

Happy Eating!

A Few Italian Favorites

2017-newsletter

Happy New Year!!!

We hope you enjoyed the holiday season surrounded by great food and all of the people you love. We have a lot to be thankful for as we look back on 2016 and we owe it all to our incredible customers – so thank you!

In celebration of our 100 year anniversary we really went All Out, All Year Long. From the 100 Days of Food campaign benefiting Feeding America, to our expansion to Chicago, Illinois, then back to Bristol for the first annual Battle of the Burgers, October with it’s record breaking donation for the American Cancer Society, and finally, the introduction of a number of delicious new favorites including Illg’s sausages. What A Year! Thanks to each of you for being a part of the best year in our company’s history and for your continued support as we move into 2017.

Now onto the tasty stuff…
All this cold weather has craving warm and hearty foods and what’s more comforting than a few Italian classics?!


tortelliniTortellini Soup
Need we say more? This recipe couldn’t be easier and the wilted spinach is absolutely to die for. So rich and delicious, make plenty for leftovers!

ingredients:
  • 2 Tbsp. olive oil
  • 1 onion, chopped
  • 4 or 5 garlic cloves, crushed
  • 5 or 6 Italian sausages (hot, mild or sweet)
  • 1 tsp. oregano
  • 1 tsp. rosemary
  • 1/2 tsp. basil
  • 2 cans stewed tomatoes
  • 6 cups chicken broth
  • 1 bag (about 12oz,) of fresh spinach, chopped
  • 1 package fresh or frozen tortellini
  • Parmesan cheese, to taste
  • Salt and pepper, to taste
method:
  1. Brown onion, garlic and sausage in olive oil. Drain well.
  2. Add oregano, rosemary, basil, tomatoes and chicken broth. Simmer for up to 1 hour.
  3. Just before you serve, turn off heat and add tortellini and spinach. Cover for 8-10 minutes.
  4. Garnish with Parmesan cheese and season with salt and pepper.

egg-noodlesEgg Noodle Lasagna
 
If your pants are still a little tight from the holidays, this recipe for egg noodle lasagna is the perfect pick for you. Not nearly as heavy as traditional lasagna, but just as satisfying.

ingredients:
  • 1 1/2 ground beef
  • 1 clove garlic, diced
  • 1 tsp sugar
  • 2 15oz. cans tomato sauce
  • 1 tsp salt, 1/2 tsp pepper
  • 8oz. package small or medium egg noodles (about 4 cups)
  • 1/2 cup white onion, diced
  • 1 8oz. package cream cheese
  • 1/2 cup Parmesan cheese
  • 1/2 tsp basil
  • 1 tsp oregano
  • 2 tsp parsley flakes
  • 1 cup cheddar cheese
  • 1 cup sour cream
method:
  1. Brown onions, meat and garlic. Drain off fat.
  2. Add tomato sauce, super, salt, pepper and spices.
  3. Cover and simmer for 15 minutes
  4. Cook noodles
  5. Blend softened cream cheese, cheddar cheese and sour cream.
  6. Lightly grease 9×13 pan.
  7. Layer noodles, meat mixture and cheese mixture. Repeat.
  8. Sprinkle with Parmesan cheese
  9. Bake at 350 uncovered for 30 minutes. Then at 400 for 10 minutes.
  10. Serve with hot crusty bread.

Thanks again and we look forward to another fantastic year!

November Update

Happy Fall From Passanante's

As we change seasons it’s time to change up your menus. Put away those summer salads and cozy up to watch the leaves fall with these hearty and satisfying treats.

Double Good Stew

Double Good Stew RecipeNothing says Fall like a hearty stew dinner. Enjoy Double Good Stew with warm cornbread covered in honey and a glass of your favorite red.

ingredients:
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 cup celery, chopped
  • 1/4 lb. butter
  • 1 1/2lbs. frozen mixed veggies
  • 3/4 lb. frozen yellow corn
  • 2 cups cubes beef
  • 1 can tomato soup
  • 1 tsp. Worcestershire
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
method:
  1. Use 1/2 the butter to saute the cubed beef until well browned. Place in stew pot and add 1 pint of water. Start cooking over medium heat.
  2. Use remainder of butter to saute onion, green pepper and celery until tender and onions are clear. Add to meat and cook over low heat for 1 hour.
  3. Add remaining ingredients and cook another 30 minutes. Add only enough water to keep good boiling action.

Easy Peanut Brittle

Peanut Brittle RecipeIf you’ve got a microwave you can handle this next recipe for Easy Peanut Brittle. This is a great treat to have on-hand during the holiday season for the occasional rogue sweet tooth.

ingredients:
  • 1 cup sugar
  • 1/2 cup white corn syrup
  • 1 cup raw peanuts
  • 1/8 tsp. salt
  • 1 tsp. butter
  • 1 tsp. vanilla
  • 1 tsp. baking soda 
method:
  1. Mix together sugar, white corn syrup, peanuts and salt. Microwave on high 4 minutes.
  2. Remove, stir and microwave 4 minutes more then add 1 tsp. butter, 1 tsp. vanilla and microwave again for 1.5 minutes.
  3. Remove, stir in 1 tsp. baking soda and immediately pour on cookie sheet to cool.

Breast Cancer Awareness Month

Breast Cancer Ribbon
Wow. What an incredible month October was! Thanks to all of your support we gained more than 500 new Facebook and Instagram followers and delivered more than 1,100 PINK Free Food Samples!

We’re so grateful for everyone’s participation in making this year our largest donation to the American Cancer Society yet at a rock solid $6,125!

2016 Donation: $6,125
2015 Donation: $5,550
2014 Donation: $2,500
2013 Donation: $1,228

 

5 Tips for Grilling up the Perfect Burger

The Perfect Burger

At Passanante’s Home Food Service we know that utilization of the best products available is central to every memorable meal, but any food connoisseur knows that even the best foods can be reduced to average if the preparation isn’t on point. Having said that, grilling the perfect burger is an art form. Anyone can simply grill a burger, but it requires a whole ‘nother set of skills to prepare one with just the right amount of pink in the middle, the perfect level of delicious juiciness, and the critically important ideal patty size to fit the bun. We’ve gathered up a handful of tips from the pros and are gifting them to the world in an effort to reduce the frequency of average and below-average burgers. Enjoy & Happy Eating!

  1. Pack it loose & Make a dimple: Form the burger loose, and round out the edges. Finish it off with a thumb-sized dimple. This will prevent the burgers from turning into a ball.
  2. Use High Quick Heat: Getting a good sear on the outside, will keep all those good juices in the inside.
  3. Hold the Press! Resist the urge to flatten the burger with a spatula. Let it cook for 4-5 minutes then give it a flip.
  4. Minimize the Flip: The burger pros’ we see at the competitions flip only once, usually when they see the juices flowing on the top. After that, cook it for another 2-3 minutes, and you should be good to go.
  5. Let it Rest: Much like a good steak, take it off the grille and let it rest. This will make the juices saturate the meat, and prevent some over eager mouth burns.

Remember with Passanante’s we’re all about options!

Jumbo Steak Burger: This delicious 6 oz burger is our staple. Real cuts of NY Strip, Sirloin, RibEye, and Filet, make this a standard for any cookout.

100% Sirloin Burger: Want big flavor, while keeping the summertime figure? Try our 5oz Sirloin burger. Juicy, delicious, and lean.

Filet Brisket Burger: Our most decadent burger. The flavor of the Brisket perfectly matches the tender deliciousness of the Filet Mignon. Bon Appetite!

Cheddar Bacon Pub Burgers: Stuffed burgers… Need we say more?

Hold the beef! We have a nice variety of Bison, Turkey and Chicken Burgers

D.I.Y. Ask about our Bulk Ground Meats-Beef, Bison, Chicken, Turkey, Veal, Pork – all of which are naturally ground without any added fats or fillers. Browse through all of them in our online product menu located on the products page of http://www.homefoodservice.com!

Recipes: Hot & Spicy Pepper Steak, Ranch Pork Chop Casserole

To help combat the chill of winter we’re bringing you a couple new recipes that will fill your home with warm, delicious aromas, and heat you up from the inside out!

It may be a little cold to man the grill these days, so take advantage of these wintry months and master your meals on the stove top!

Hot & Spicy Pepper Steak

Hot & Spicy Pepper Steak

  • 1/2 Cup picante sauce
  • 1/3 Cup water
  • 2 Tablespoons soy sauce
  • 1 Tablespoon cornstarch
  • 1/2 Teaspoon ground ginger
  • 2 Tablespoons vegetable oil
  • 1 Pound beef round steak cut into thin
  • strips
  • 1 Clove garlic, minced
  • 1 Cup fresh mushrooms, slices
  • 6 Green onions, chopped
  • 1 Medium red or green pepper; cut into short, thin strips
  • 4 Servings rice

In a small bowl combine picante sauce, water, soy sauce, cornstarch and ground ginger. Set aside.

In a large skillet or wok over high heat, heat vegetable oil. Add the meat and stir-fry 1-2 minutes. Remove with a slotted spoon and set aside.

Add garlic, mushrooms, green onions and peppers. Stir-fry for 3 minutes and return the meat to the skillet.

Cook and stir about 1 minute or until the sauce thickens. Serve over rice with additional picante sauce.

Ranch Pork Chop CasseroleRanch Pork Chop Casserole

  • 6 Pork chops
    Salt & Pepper
  • 2 Tablespoons vegetable oil
  • 2 Stalks celery, chopped
  • 4 Cloves garlic, minced
  • 1 Onion, chopped
  • 3 Cans cream of mushroom soup
  • 1 Teaspoon Spice Island Brand – Beau Monde seasoning
  • 3/4 Teaspoon dry sage seasoning
  • 1 1/3 Cup water
  • 1 1/3 Cup instant minute rice

Salt and pepper pork chops on both sides. Heat oil in a skillet and brown the chops on both sides. Remove and set aside.

Add celery, garlic and onion to skillet and cook until tender. Add soup and seasonings to the veggies and stir until heated through.

Remove 1 can measure of the mixture and reserve as gravy.

Add water and rice to skillet and combine by stirring. Pour into 9 x 12 pan and top with the pork chops.

Bake at 350* for 30 minutes and serve with warm reserved gravy.