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FREE with Purchase WARM UP simply OCTOBER 2017 GUARANTEED TO THRILL ALL YOUR LITTLE MONSTERS (SUPERHEROES AND PRINCESSES, TOO!) WARM UP WITH OUR WHITE AND RED CHILI RECIPES PG. 5 FREE with purchase schnucks.com Fresh Side Ideas TO IMPRESS YOUR GUESTS Sweet Potato, Garden Vegetable and Present a cornucopia of flavor with unique Field Greens Salad with Maple Vinaigrette side dishes using DOLE® Salad Blends and Kits. Visit www.dole.com for this recipe and more! ©2017 Dole Fresh Vegetables, Inc. TM & ® Trademarks of Dole Food Company, Inc. We’ve got all of your favorite craft beers including seasonal brews and special releases. Our team of experts takes great care in curating our beer selection that includes many brewed locally! ©2017 Schnucks contents OCTOBER 2017 DIY Gourmet Cupcakes 2 Make Pinterest-worthy cupcakes right at home. Featured Sit Down Be Cider 3 Sip in style with these crisp apple cider cocktails. GROCERY The One-Two Chili 4 Challenge expert When red and white chili are on the table, everybody wins! Tricks for Treats 6 Get your family Halloween-ready with fun treats kids can help make. Go for the Golden 11 The color and flavor of roasted veggies make them a star at seasonal feasts. Shop the Chop 14 This versatile cut is perfect grilled, pan-fried or oven-baked. ADVERTISING SALES [email protected] CREATIVE DIRECTOR Erin Calvin JACKIE “JAX” LEE, SCHNUCKS CENTER STORE MANAGER • Location: Lake Saint Louis ART DIRECTOR Deb Berger • She has worked for Schnucks for a combined total of 17 years in stores all over Missouri: Zumbehl, Harvester, Lake Saint Louis, Overland, Grandview, ASSISTANT ART DIRECTOR Melissa Bartz Kirkwood, Des Peres and Brentwood, before returning to Lake Saint Louis. • “My favorite part of the job is merchandising and finding creative ways to RECIPE DEVELOPMENT AND create an inviting shopping experience for our customers.” FOOD STYLING Annie Whyte, Skyler Myers PHOTOGRAPHERS Terry Doran, Dennis Ryan CONTRIBUTING WRITERS Lisa Holderness Brown, David Rowley EDITORIAL SUPPORT Nick Kassebaum, Hayley Kleven, Kelly Kraemer, Frightfully Fun Ideas Kendra Rinehart, Stephanie Tolle REGISTERED DIETITIAN Forget tricks. These Halloween treats Elizabeth Burt are so easy to make, it’s scary. SEE PAGE 6 DESIGNED AND PRINTED BY SIMPLY | OCTOBER 2017 1 SIT DOWN BE Bring out the bourbon, the bubbly or the tequila to mingle with this autumnal all-star: apple cider. It shakes over ice and simmers for slow sipping, offering a mix of slightly sweet and fruity cocktails CIDER from happy hour to after-dinner relaxation by the fire. CIDER BOURBON SMASH TOTAL: 15 MIN - 2 DRINKS 2 oz. apple cider, chilled 2 oz. bourbon 2 oz. ginger ale, chilled apple slices for garnish 1. Combine the cider and bourbon in a cocktail shaker filled with ice and shake until very cold. (If adjusting recipe to serve a crowd, combine cider and bourbon in a pitcher and refrigerate for at least an hour.) 2. Strain mixture into an ice-filled glass and top with the chilled ginger ale. Stir gently. 3. Garnish with an apple slice and serve. CIDER MARGARITA TOTAL: 15 MIN - 1 DRINK FOR RIMMING THE GLASS: 1 tsp. ground cinnamon 3 tsp. granulated sugar orange wedge FOR THE MARGARITAS: 1 part gold tequila CIDER MIMOSAS 4 parts apple cider TOTAL: 15 MIN - 4 DRINKS ½ part triple sec splash of lime juice gold and silver sprinkles for rim orange wedge, apple slice and star of glass (optional) anise for garnish (optional) apple cider sparkling wine 1. Blend together cinnamon and sugar apple slices for garnish (optional) on a small plate. Rub orange wedge around rim of glass and dip in cinnamon and sugar 1. Dip the top of each flute in water mixture to coat rim. and then dip in the sprinkles to coat 2. Pour tequila, apple cider, triple sec and the rim. lime juice in a shaker with ice. Shake well 2. Pour each flute half to 3/4 full with and pour into glass. apple cider. 3. Garnish with orange wedge, apple slice 3. Top with sparkling wine. and star anise, if desired. 2 SCHNUCKS.COM gourmet Cupcakes are a tasty treat, but it’s the eye candy that attracts fans who wait in crazy-long lines. Lesson learned. Start simple with a dressed-up cake mix, then get crafty with diy cupcakes irresistible frosting and wow-factor sprinkles. CHAI LATTE PUMPKIN SPICE CHOCOLATE CHUNK CUPCAKES FROSTED CUPCAKES FROSTED CUPCAKES TOTAL: 18 MIN - 24 CUPCAKES TOTAL: 18 MIN - 24 CUPCAKES TOTAL: 18 MIN - 24 CUPCAKES 1 box Schnucks vanilla or 1 box Schnucks vanilla or 1 box Schnucks vanilla or chocolate cake mix chocolate cake mix chocolate cake mix 1 16 oz. can vanilla frosting 1 16 oz. can vanilla frosting 1 16 oz. can vanilla or chocolate frosting 1 tsp. cinnamon 2 tsp. pumpkin spice 1 gourmet chocolate bar, coarsely 1 tsp. ground ginger 1 tsp. nutmeg chopped 1 tsp. ground cardamom ½ tsp. turmeric garnish with chopped pecans ½ tsp. ground clove 3 tbsp. pumpkin puree garnish with nutmeg and rock sugar 1 cup powdered sugar, divided 1. Prepare cupcakes according to directions garnished with cinnamon or on package. Cool. 1. Prepare cupcakes according to directions candy pumpkins 2. Meanwhile, make frosting. Add on package. Cool. chopped chocolate bar to frosting and mix 2. Meanwhile, make frosting. Combine 1. Prepare cupcakes according to directions until blended. vanilla frosting with cinnamon, ground on package. Cool. 3. Frost cupcakes and garnish with more ginger, ground cardamom and clove. 2. Meanwhile, make frosting. Combine chocolate chunks or nuts of your choosing. Mix until blended. vanilla frosting with pumpkin spice, PER SERVING: 249 CAL; 11g FAT (3g SAT); 3. Frost cupcakes and sprinkle with nutmeg nutmeg, turmeric and pumpkin puree. Mix 2g PRO; 35g CARB; 0g FIBER; 201g SODIUM; 25mg CHOL and rock sugar. until smooth. If frosting is too thin, mix in PER SERVING: 213 CAL; 9g FAT (2g SAT); powdered sugar ¼ cup at a time until desired 2g PRO; 31g CARB; 0g FIBER; 196g SODIUM; consistency. 23mg CHOL 3. Frost cupcakes and sprinkle with cinnamon DECORATING TIP! NO PASTRY BAG? NO PROBLEM! or candy. To get the glam “ice cream swirl” frosting, Cut a small hole in the corner of a resealable start on the outside of the cupcake and plastic bag, insert cake decorating tip, seal PER SERVING: 234 CAL; 9g FAT (2g SAT); pipe a cone shape, gradually moving the end of the bag so you don’t cover 2g PRO; 37g CARB; 0g FIBER; 200g SODIUM; toward the center. Practice a few times yourself in icing and pipe away. 23mg CHOL first on waxed paper. SIMPLY | OCTOBER 2017 3 L RK CHOCO ATE ES DA PRE BEEF AND BEAN CHILI EY SSO ON B TOTAL: 20 MIN - 4 SERVINGS H AL SA M 1 tbsp. vegetable oil EET IC SW V 1 cup chopped onion IN Take sides if you must, or give in and E 1 lb. ground beef G A 3 tbsp. chili powder enjoy bowls of both the classic red R EXTRA KICK! and wilder-side white chili recipes. “My Dad taught me ½ cup chopped green bell pepper R how to make his chili 2 cups chicken broth To up the heat, the sweet, the O at a young age — it’s 1 (15 oz.) can kidney beans, rinsed and drained A S simple but Jackie_Lee_Center_Mgr_Sept7075delicious.2 1 (15 oz.) can black beans, rinsed and drained crunch or the creativity, mix T E We throw in some hot 1 (28 oz.) can crushed tomatoes in or pile on the seaonings D sauce and seasoned 1 (8 oz.) can tomato sauce and toppings according P Rotel tomatoes to add O garnish with Schnucks sour cream, cheddar to taste. B a little kick,” said Jackie L cheese and cilantro A “Jax” Lee, Center Store N Manager at Schnucks O Lake Saint Louis. 1. In large stock pot add oil, onion, ground beef and chili powder over medium-high heat. Cook until meat is P E browned and onion is tender. P 2. Stir in bell pepper and cook another 2-3 minutes. P E 3. Add broth, beans, tomatoes and tomato sauce. R 4. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionaly. S 5. Divide chili among bowls and garnish with R desired toppings. I R S PER SERVING: 242 CAL; 9g FAT (3g SAT); A P I C 28g PRO; 25g CARB; 8g FIBER; 71g SODIUM; 37mg CHOL C H Y A WHITE BEAN CHICKEN CHILI THE TOTAL: 20 MIN - 4 SERVINGS 1 tsp. vegetable oil 1 lb. chicken breast, cut into ½-inch cubes 2 onions, chopped 4 cloves garlic, chopped 1 tbsp. ground cumin 2 tsp. oregano 4 cups low-sodium chicken broth 2 (15 oz.) cans white beans, rinsed and drained LENGE 2 (4 oz.) cans roasted green chilies, drained AL freshly chopped cilantro H salt and black pepper to taste C Schnucks sour cream for topping ILI H 1. In large Dutch oven or stockpot add oil and brown C cubed chicken breast over medium-high heat, about 5 minutes. 2. Add onion, garlic, cumin and oregano. Cook until fragrant, about 3 to 4 minutes. 3. Slowly add chicken broth, beans and green chilies. 4. Bring to boil; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. 5. Before serving, stir in freshly chopped cilantro and season with salt and pepper. 6. Divide chili among bowls and top with dollop of sour cream and more cilantro if desired. PER SERVING: 232 CAL; 7g FAT (3g SAT); 22g PRO; 21g CARB; 4g FIBER; 409g SODIUM; 43mg CHOL 4 SCHNUCKS.COM SIMPLY | OCTOBER 2017 5 Visit your local DIP DRY DO-OVER Schnucks for For best results, allow a variety of each layer of chocolate to dry before applying Halloween party the next one.
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