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We All Scream for Goldenbrook Ice Cream

Goldenbrook Ice CreamYou loved it before, and now you’ll love it even more! Goldenbrook Ice Cream is new and improved, and it has been reformulated to be more delicious and indulgent. You may notice the different colored lids. Gold lids are premium flavors. Black lids are supreme flavors, and blue lids are sherbet.

Premium Flavors: Made from fresh, wholesome milk and a few simple ingredients for the perfect balance of flavors. Crafted in small batches to bring honest, indulgent flavor that you can feel good about. Flavors include homemade vanilla, chocolate, milk chocolate, strawberry, mint chocolate chip, no sugar added vanilla, and vanilla bean.

Supreme Flavors: Made from farm-fresh milk and only the finest ingredients, then hand-blended in small batches to create an ice cream so deliciously indulgent that one scoop isn’t enough. Flavors include butter pecan, chocolate chip cookie dough, cookies & cream, peanut butter bash, praline pecan, rocky road, and turtles & cream, plus more flavors on the way!

Sherbet: Our premium sherbet is naturally low in fat and made in small batches with fresh, wholesome milk and fruit juice. Each bite is a frosty and fruity delight that is sure to quench your cravings. Flavors include orange and rainbow.

It’s also good to know that no artificial growth hormones are used on the cows that provide the milk and cream. All of the ice cream is made locally in our Tyler creamery. So, go ahead and dig in because it really is that good!

Visit GoldenbrookCreamery.com for a full list of flavors and more.

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Posted in: Frozen Foods, Grocery




A World of Cool Flavor

There’s a new gelato in the freezer aisle that will take you on a global tour of flavors. Culinary Tours Gelato is creamy, delicious and inspired by flavors from Italy, Tahiti, Ecuador, the Mediterranean and American South.

While gelato itself, originated in Italy, It’s popularity, in recent years, has reached around the world. What makes it different from regular ice cream is a dense texture that can be attributed to the speed at which the ingredients are churned. Less air is incorporated into gelato so the texture is silky and soft. It also contains less sugar and no cream, which makes the flavor of the additives more prominent. The vanilla tastes stronger, fruit flavors stand out and chocolate is extra rich.

Now that the heat of summer is here, there’s no excuse for not trying every delicious flavor of Culinary Tours. Here’s a rundown to tempt your taste buds.

Tahitian Vanilla Bean: Hand-pollinated vanilla plants lounge under the Tahitian sun for flavor supreme. Expect intense vanilla flavor!

Mint Chocolate Chip: Cool mint pairs with rich chocolate chunks for a taste experience beyond compare.

Espresso Chocolate Chunk: A taste trifecta of espresso, chocolate and gelato. Inspired by the cafes and pastry shops of Venice.

Southern Roasted Pecan: Roasted and candied Georgia pecans pack all their deliciousness into this sweet treat. Because every good Southerner loves pecans!

Mediterranean Pistachio: Pistachios are plentiful in the Mediterranean and their flavor is enticing. This gelato is churned with fresh milk, sugar and ground pistachios to give it the signature pale green color and rich delicious flavor.

Amaretto with Amarena Cherries: Grown only in Modena, Italy, Amarena cherries are a sought after fruit. In the gelato they are tart and sweet and you can taste hints of almond and hazelnuts in the creamy swirl of milk, sugar and cherries.

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Posted in: Frozen Foods




Super Summer Dinners with Full Circle Fish

Grilled Ahi Tuna with Avocado-Mango SalsaThe summer heat is here, and that calls for light meals that are easy to prepare. That’s why I keep Full Circle frozen fish in my freezer – easy to thaw, cook and eat at a moment’s notice.

The selection, which includes Sockeye Salmon, Keta Salmon, Mahi-Mahi and Ahi Tuna, is all-natural and wild-caught from fisheries that are Best Aquaculture Practice-Certified.

All of the choices are great for grilling, searing or baking in the oven. A few techniques that I enjoy are cooking salmon on cedar planks, wrapping Mahi-Mahi in a parchment packet with lemon and white wine, or grilling Ahi Tuna with a light citrus sauce.

The fillets are individually vacuum-packed and can be thawed within 30 minutes in room-temperature water. After thawing, simply add you seasoning and get ready to cook. It’s that easy, and the results are delicious!

Grilled Ahi Tuna with Avocado-Mango Salsa

Ingredients:
Salsa:
1 avocado, diced
1 Roma tomato, seeded and diced
1 mango, diced
1 lemon, juiced
1 lime, juiced
1 small jalapeño, seeds removed and minced
1 Tbs fresh cilantro, minced
1/2 tsp salt
1/2 tsp ground black pepper

Tuna:
2 Full Circle Frozen Ahi Tuna Fillets
coarse sea salt and cracked black pepper

Directions:
Place all of the salsa ingredients in a bowl; stir to combine. Refrigerate until ready to serve.

Heat grill to high and clean grates very well with a wire brush. Lightly oil the grates with cooking spray, or dip a paper towel in vegetable oil and use tongs to rub the towel over the grates.

Lightly oil and season the steaks. When the grill is very hot, add the steaks. Reduce heat to medium. Let sear for 1 to 2 minutes. Turn and sear for the same amount of time on the other side. If the fish is sticking, give it another 30 seconds before attempting to turn. It may not be ready to release. Grill to desired doneness. Tuna steaks have the best flavor when cooked to medium-rare.

View this recipe to print or add items to your shopping list.





Cool and Creamy Coconut-Milk Ice Cream

Cool and Creamy Coconut-Milk Ice CreamThere’s nothing better on a hot summer day than ice cream ­— cool, creamy, refreshing and delicious in any flavor you choose. However, there are those with dairy allergies who can’t enjoy this cold summer treat.

Twenty years ago when my nephew was born with milk allergies, there were no dairy alternatives. Now, there are so many dairy-free ice creams that everyone can enjoy. The flavor and texture are great, and there is little difference between traditional and dairy-free.

NadaMoo Coconut-Milk Ice Cream is one of our favorites. In 2004, the founders started making small batches of coconut-milk ice cream for their own dairy-free friends and family in Austin, Texas. It wasn’t long before other people found out how delicious it was, and strangers were calling them for pints of the ice cream. That’s how NadaMoo began.

For this company, including great, wholesome ingredients is just as important as the ice cream being dairy-free. Each batch is USDA-organic, non-GMO, vegan, gluten-free, kosher and fair-trade certified.

This multi-generational, family-owned business makes their products in the “heart of Texas.” Their family-oriented passion project has united dairy and dairy-free fans, joining a gap between non-dairy and delicious.

At FRESH, you can find four flavors: Lotta Mint Chip, Vanilla…Ahhh, Creamy Coconut and Gotta Do Chocolate. Give them a try! You won’t be able to taste the difference!





Freshie Faves: They had me at bliss

Luna & Larry’s Coconut BlissThey had me at bliss. A product that’s name reflects perfect happiness and serene joy is a product I want in my life, quickly. And I have to tell you that Luna & Larry’s Coconut Bliss will not disappoint. I’m sure I’m not the only one that welcome’s a cool reFRESHing break from our Texas heat. So when lurking in our frozen food aisle my eye was caught by this beautifully design cart of organic, fair trade, gluten-free, low-glycemic well….bliss.

And this kind of bliss is not weighed down by any sort of guilt usually associated with sweet treats. Number one you got coconut milk. While the natural richness of coconut milk creates the creamy texture that you will love, coconut milk packs a healthy punch.  Coconut milk is a rich source of manganese which helps maintain blood sugar. Coconut milk is not rich in calcium, but it is rich in phosphorus. Phosphorus is an important nutrient that the body needs for strengthening bones.

So you should not feel one bit of remorse after demolish this very special banana split!

Blissful Banana Split

Ingredients:
2 bananas, halved lengthwise
3 flavors of Coconut Bliss = Naked Coconut, Dark Chocolate, Cherry Amaretto
2 flavors of Some Body’s Mother’s Sauces = Carmel, Chocolate
Extra Creamy Reddi Whip Cream
2 Tbs of chopped Texas pecans

Directions:
Place the bananas in a large dish. Scoop 3 to 4 balls of Coconut Bliss onto the bananas. Top with the both types of sauces, whip cream and garnish with chopped pecans. Then dive in! 





Well and Good: Alternative Pizzas

Pizza has become such an all-American favorite that it’s hard to imagine living without it. But for people who can’t eat wheat or dairy, because of illnesses or allergies, pizza is one of those foods on the no-fly zone.

But we have been expanding our selection of gluten-free and dairy-free pizzas. So if you, or a family member, have been avoiding this treat, here are some options to make it pizza night again. All are available in our frozen section:

Conte’s: Known for its gluten-free pastas, Conte’s also makes some delicious ready-to-bake pizzas, with a tender gluten-free crust made with rice flour. We like the margherita pizza _tomatoes, creamy mozzarella, roasted garlic and a dash of olive oil – because the whole family enjoys it. For more sophisticated tastes, there is a mushroom Florentine variety, with spinach and roasted garlic. (Note: these pizzas do contain real cheese, so may not be an option for the lactose intolerant or vegans.)

Amy’s: Is there anything Amy’s doesn’t do well? They have introduced a “cheese-only” version of their popular spinach vegan pizza – understanding that kids love pizza but aren’t always big fans of the green veggie. This one is gluten-free, dairy-free and vegan, with a nicely textured rice-flour crust, flavorful tomato sauce and a topping of soy-based “cheese.”  They produce our favorite gluten-free crust of the lot – nicely textured, with a bit of a whole-grain taste.

Tofurkey: If you like the Tofurkey brand of meat alternatives, you will love the fact that they’ve introduced vegan pizzas. Available varieties include pepperoni and “Italian sausage” with fire-roasted veggies – both with a really delicious vegan “cheese” that  actually melts. These do contain gluten, in the whole-wheat crust.

Nature’s Hilights Brown Rice Crust: Make your own gluten-free with this ready-to-bake crust – made with brown rice but no yeast, wheat or gluten. It bakes up crisp and light, with a mild flavor that will let your toppings stand out.





Family Central: A Better Fry

I don’t know about your kids, but mine would eat French fries every night if I let them.

I don’t, of course, but I am always looking for a recipe or ready-to-serve fry that satisfies their fried-food craving, but doesn’t make me feel like a horrible, junk-food-pushing mom.

Alexia brand potatoes are my new best friend.

These are all-natural potatoes, available in our frozen section, that cook up crisp in the oven, so you don’t need the fryer. The flavors are sophisticated enough for adults, but won’t turn off kids. Their regular waffle fries are dusted with onion and garlic powder, and the spicy sweet potato sticks get a kick from chipotle powder.

They take a little longer to bake than some brands – up to 30 minutes – but they actually get nice and crispy in the oven, without burning. They’re delicious alone, and even better if you doctor them up a little bit. The regular waffle fries, for instance, are great if you dust them with a bit of chopped fresh rosemary or grated parmesan cheese, after cooking but before serving.

Alexia also makes some good little appetizers you can pop in the oven and serve, including breaded whole mushrooms and my family’s favorite – mozzarella stix, with a tasty Italian bread-crumb coating. We serve those with a spicy arrabbiata dipping sauce (Mezzetta’s Napa Valley Bistro is our go-to brand).

I didn’t know much about this company before we started enjoying the fries, but a little investigation turned up that it was founded by a chef named Alex Dzieduszycki.  And, surprise, surprise, he knows something about healthy snacking. Twenty years ago, his catering company also created another favorite healthy snack of mine — Terra Chips, one of the first lines of snack chips made out of exotic veggies like taro, yucca, and parsnip.





Freshie Faves: EVOL Burritos and Flatbreads

Did the world really need another frozen burrito or a new kind of frozen pizza?  I maybe would have thought it did not, until I tried some of the EVOL products recently.

Their burritos, pizzas and flatbreads  have been praised by the likes of Bon Appetit, Cooking Light and O, the Oprah magazine. They are made with all kinds of organic, natural, non-modified and gourmet-sounding  things like free-range chicken, roasted corn salsa and farmhouse goat cheese.

And they have a really interesting story. This stuff was created by a Colorado rock-climber turned chef and burrito entrepreneur. Just a couple years ago, his food was discovered and brought into the big time by a team that included a guy who was once a contestant on Survivor.

Yeah, yeah, yeah – but so, how do they taste?

Well, not like they were frozen, for starters.

The flatbreads and pizza have a thin, light, crispy crust, and toppings that suggest an upscale bistro. I liked the goat cheese, pesto and portabello mushroom flatbread the best, but the chicken-spinach-ricotta pizza won with other members of the family. (FRESH’s frozen section also carries the BBQ chicken flatbread and the grilled chicken and veggie one.)

As for the burritos, the best I’ve tried so far was the chicken, bean and rice, with Monterey jack cheese, a slightly spicy tomato/corn salsa and chunks of chicken and pinto beans in a flour tortilla. A close second was the bean-rice-cheese, a good vegetarian option. For a really fast meal, you can microwave the burritos and they’re done in a couple minutes, but if you have the time, I think they are better wrapped in foil and baked in the oven for an hour or so.

Oh, and about the name: I had an argume – er, discussion – about this in the frozen-foods aisle, but, yes, it is supposed to be “Love” spelled backwards. The name apparently came about because people just love this stuff.  Or because they have an EVOL plot to take over the world. Whatever. It’s good stuff.





Freshie Faves: Pizzeria-Style Pizza

My family always keeps a couple of pizzas in the freezer, for those nights when nobody has much energy to cook and we’re too hungry to wait an hour for the pizza delivery guy to show up.

Good news if your family is like mine: We’ve recently added a few new pizza brands to our lineup, so you can mix it up a bit.

Our new varieties give you pizzeria-style quality in the convenience of your home – in less time, with no more work than turning on the oven.

Home Run Inn: True Chicago-style pizza, with a thin but slightly chewy crust that tastes like you pulled it out of a real pizza oven. Saucy, cheesy and filling, too. Home Run Inn started out as a neighborhood joint more than 80 years ago, branched into pizza in the 1940s, and it’s still run by the Perrino family, descendants of the founders. We like the uncured pepperoni, but there’s also sausage and a sausage-pepperoni blend.

Red Fork: These are pizzas for grownups, with sophisticated flavor combinations. You won’t miss the traditional red sauce on the Bianca pizza, with chunks of mushrooms, diced onions, intense kalamata olives, mozzarella on a thin layer of garlic-spiked ricotta sauce. There’s also a chicken-and-smoked gouda pie, and a more basic margherita, with Roma tomatoes and fresh mozzarella. Like Home Run Inn, the crust is really good on these – crisp on the edges, just a little chewy, and flavorful, not like the cardboardy texture you may remember from the frozen pizzas you ate as a kid.

FRESH chef-prepared: These aren’t actually frozen – they’re fresh-made in our kitchens by our chefs – but they are too good not to mention. Our chefs have been hard at work, coming up with new varieties to join old favorites like our sliced-meatball and four-cheese pies. We recently introduced two winners: Smoked chicken, with goat cheese and spinach, and BBQ brisket, with cheddar cheese and jalapenos. Like all our chef-made pizzas, they’re on our own house-made crust, and available to take home and bake from the grab-and-go case. (Smart tip: Try them on Wednesdays and Thursdays, when you can pick up a pizza for just $9.99.)





Freshie Faves: Sheer Bliss Ice Cream

Sheer Bliss ice cream stands out from the crowd, thanks in large part to its packaging: A durable, tight-sealing metal canister.

But it isn’t just a gimmick.

The metal tin actually helps protect the rich ice cream within better than a traditional cardboard ice cream container. Because it does a better job of sealing the ice cream and keeping away air, it helps prevent dehydration, crystallization and freezer burn. Especially if you are the type to only eat ice cream once in a while, you’ll find that Sheer Bliss ice cream stays fresh a long time in the freezer, even after being opened.

Of course, how long it lasts also depends on your will power. And that may be tough to exercise with this super premium ice cream.

Sheer Bliss is one of the creamiest, richest frozen treats I’ve tried, with a really smooth, velvety texture.  That comes for the ingredients – real cream, real milk, and real sugar, not any kind of high-fructose corn syrup or artificial flavors/preservatives. The fat content and calories are about the same as other super-premium ice creams, like Ben & Jerry’s or Haagen Dazs.

The flavors are unique too, like Freedom, a vanilla ice cream with swirls of pure blueberry and pomegranate, and a deep, dark chocolate that truly tastes of chocolate, not just fat and sugar.

All that, and you get a reusable tin. Double win.





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