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  • Gifts Galore! Delicious Gifts for the Hostess, Teacher and More

    'Tis the season of giving! At Grocery Outlet, we like to think you can give more, when you spend less. And we're here to help! This week we are talking about budget-friendly gift ideas for those special people on your list. Here are some fun gift ideas, perfect for teachers, neighbors and co-workers. And don't forget those gracious party hosts and hostesses that deserve some holiday love too.

    Edible gifts
    We love giving edible gifts because they don't become clutter or require a gift receipt for returns. Last year, we posted some simple recipes for edible gifts created by food blogger Amy Sherman at Cooking with Amy. And here are some delicious ideas to add to the mix:

    Go Nuts. Fill a decorative vase with nuts for a classic salty snack. Consider layering nut varieties with dried cranberries and yogurt-covered raisins for a dash of red and white. Adorn with decorative ribbon and a tag that reads, “Go Nuts this Holiday!”

    Santa's Trail Mix. Fill a large mason jar with layers of mini marshmallows, chocolate chips, dried cranberries, peanuts, granola and cereal. If you're feeling ambitious, you can add these darling Santa Hats made with Bugles and red Candy Melts.  Recipe and photo via Cookies & Cups.

     

    Cheers. If you're strapped for time, a bottle of wine is the perfect gift to show your appreciation to the gracious hostess. Just add a pretty ribbon and gift tag, or write a festive note directly on the bottle's label. Pop in to your local Grocery Outlet's Wine Department and you're guaranteed to find a great selection of quality wines at bargain prices. In fact, they're such a bargain you can get yourself a bottle too!

    So go ahead and give yummy gifts galore! Happy Holideals from Grocery Outlet!

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  • A Cornucopia of Thanksgiving Goodness and our $3 Thanksgiving Menu

    Thanksgiving week is here! It's our favorite holiday at Grocery Outlet and we want to help folks embrace the cornucopia of Thanksgiving goodness - food, family, football and gratitude!

    Let's start with gratitude. We are thankful for you, our customers, for your loyalty. We are thankful for each Grocery Outlet Owner/Operator for working hard every day to help families put food on their tables. And we are thankful for our team of smart people that help score amazing deals on name brands we all love, so we can pass the savings along to our customers. Yes, we are feeling the Thanksgiving love!

     

    Thanksgiving

    And now onto the food. We asked one of our favorite food bloggers, Amy Sherman of Cooking with Amy, to develop a traditional Thanksgiving menu with all the trimmings. We're not talking about those elaborate menus with complicated recipes and expensive ingredients that you'll find in the glossy magazines. Amy's mission was to keep the recipes simple and to use ingredients from Grocery Outlet so it will cost less than $3 per person. That's Thanksgiving dinner - and dessert - for less than a latte!

    You can find the menu, recipes and print the complete shopping list here: Download a PDF

    Happy Holideals from Grocery Outlet!

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  • What To Do With All Those Leftovers

    After the big holiday meal, you'll have a lot of turkey and trimmings left over.  Here are some great recipes from Amy Sherman, of Cooking with Amy, to use up your leftovers in new delicious meals.

     

    To download a PDF of these recipes, click here: Leftovers Recipes


     
    Turkey Pot PieTurkey Pot Pies
    Serves 6

    1/4 cup butter
    1 large onion, diced
    3 carrots, chopped, about 1 cup
    1/2 cup flour
    2 cups turkey or chicken broth
    1 cup milk
    2 cups leftover turkey, diced
    1 cup frozen peas
    6 biscuits, 1 pkg ready-to-bake biscuits

     

    Preheat the oven to 400°F. In a large heavy skillet or saucepan, melt the butter over medium heat. Add the onion and carrots, and cook until soft and golden. Sprinkle in the flour and cook for an additional minute, then whisk in the stock vigorously to avoid any lumps.

     

    Whisk in the milk and bring to a simmer, then turn the heat to low and cook until thick but still saucy, stirring often, for 5 - 10 minutes. Stir in the turkey and peas, then season to taste with salt and pepper.  Arrange six ramekins on a baking sheet. Spoon the filling into the ramekins. Roll out the biscuits to fit the top of the pot pies and cover each ramekin.  Bake until the crust is golden and the filling is bubbling, about 20 minutes.

     

    Turkey Cranberry Melts
    Serves 4

    3 tablespoons butter, room temperature
    8 slices whole wheat sandwich bread
    1/2 cup cranberry sauce
    4 turkey slices, about 8 ounces
    8 thin slices cheddar, colby or jack cheese, about 4 ounces

     

    Spread butter on one side of each slice of bread. Place four slices, buttered side down, on work surface and spread unbuttered side with cranberry sauce. Top with turkey, cheese and remaining bread (buttered side up).
    Heat a nonstick skillet or griddle over medium-low heat. Add sandwiches and cook for about 3 to 5 minutes per side, or until bread is golden brown and cheese is melted.

     


    Curried Turkey Rice Soup
    Serves 4

    Broth
    1 turkey carcass, broken into pieces 12 cups water (or enough to cover the carcass)
    1 onion, peeled and cut in quarters
    1 stalk celery, cut in quarters
    2 carrots, cut in quarters
    1 teaspoon salt

    Soup
    1 teaspoon oil 1 onion, diced
    1 apple, peeled and diced  1 carrot, diced  1 stalk celery, diced  1 teaspoon curry powder 4 cups turkey or chicken broth
    1/3 cup rice  1 cups cooked turkey, diced

    Broth
    Combine turkey, water, onions, celery, carrots and salt in a large pot. Bring the stock to a boil, then lower the heat and cover. Simmer for 1 1/2 hours. Remove lid and simmer for another 30 minutes. Strain the stock, removing the bones and vegetables and skim off the fat.

     

    Soup
    Heat a soup pot and add a teaspoon of oil. Add the onion, apple, carrot and celery and sprinkle with a pinch of salt. Cook for 5 minutes of until vegetables are softened. Add the curry and stir. Add 4 cups broth and rice and bring to a boil. Lower the heat, to a simmer and cover, cook until the rice is tender. Transfer 2 cups of soup the blender and blend until smooth. Return to pot, add the turkey and heat through. Serve right away or store in the refrigerator for 3 - 4 days, in the freezer for 2 months.

     


    Split Pea and Ham Soup
    Serves 6

    1 Tablespoon oil
    1 medium onion, chopped
    1 teaspoon salt
    3 carrots, diced carrots
    1 stalk celery, diced
    Bones from the baked ham
    1 pound dried split green peas
    8 cups water
    1 cup leftover baked ham, chopped

    Heat 4-quart stockpot on medium heat, add oil. Add the onions and salt and cook until the onions are translucent, 5 minutes.
    Add the carrots, celery, ham bones, and 1/2 pound of the split peas. Add 8 cups of water, bring to a boil, then lower heat and simmer uncovered for 40 minutes. Skim off the foam while cooking.
    Add the remaining split peas, cover and continue to simmer for another 20 minutes, or until all the peas are soft.  Remove the bones and add the ham. Cook for another 5 minutes, then season to taste with salt and pepper. Serve right away or store in the refrigerator for 4 days or the freezer for up to two months.
     

     

    Grilled Ham, Pear & Cheese SandwichesHam Grilled Cheese
    Serves 4


    3 Tablespoons butter, room temperature
    8 slices sourdough or white sandwich bread  Dijon mustard 8 thin slices cheddar, colby or jack cheese, about 4 ounces
    1 small pear, peeled, cored and sliced
    4 ham slices, about 8 ounces  

     

    Spread butter on one side of each slice of bread. Place four slices, buttered side down, on work surface and spread with mustard, then top with cheese, ham and pear slices, and remaining bread (buttered side up).

     

    Heat a nonstick skillet or griddle over medium-low heat. Add sandwiches and cook for about 3 to 5 minutes per side, or until bread is golden brown and cheese is melted.
     
     
    Ham Breakfast Strata
    Serves 6 to 8

    Cooking spray
    10 eggs
    2 cups whole milk
    1 tablespoon Dijon mustard
    6 cups sandwich style bread, cut into 1-inch cubes
    12 ounces leftover baked ham, diced
    8 ounces colby, cheddar or jack cheese, thinly sliced or shredded

    Spray a 2 - 2 1/2 quart baking dish. In a large bowl, whisk together the eggs, milk and mustard.
    Place half of the bread in the bottom of a baking dish. Top with the ham and half the cheese. Repeat with a second layer of bread, pressing down as necessary to fit in the baking pan.
    Carefully pour the egg mixture over into the bread and top with the remaining cheese. Cover and refrigerate overnight.
    Preheat the oven to 350° F. Remove strata from the refrigerator and let come to room temperature for 15 minutes. Bake the strata, uncovered, until puffed and lightly golden brown, about 1 hour. Let rest for 10 minutes before serving.


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  • Guest Blog: Save Money with Edible Gifts!

    Truly, giving is better than receiving. Giving gifts to our friends, family, neighbors, teachers and co-workers is one of our favorite parts of the holiday season. So we're embracing it! And this year, we're all about edible gifts like cookies or hot cocoa to help your loved ones welcome the holiday spirit in a delicious way. They will enjoy the treat, without the clutter of one more thing to store in the closet, kitchen or garage. And with ingredients you can find at your local Grocery Outlet, your budget will rejoice too!

    Here are simple recipes for edible holiday gifts, developed by food blogger Amy Sherman at Cooking with Amy.

    Chocolate Chip Cookies in a Jar
    1 1/3 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 12 ounce package, semi sweet chocolate chips, about 2 cups
    1/2 cup packed brown sugar
    1/3 cup granulated sugar

    Combine the flour, baking soda and salt in small bowl. Place flour mixture in a 1-quart jar. Layer on the chocolate chips, brown sugar and finally the white sugar on top, pressing firmly after each layer. Seal with lid and decorate with fabric, ribbon and a recipe tag.

    Recipe tag to attach to jar:
    Preheat oven to 350° F. Beat 1 stick softened butter or margarine and 1 large egg in large mixer bowl until blended. Fold in the contents of the jar with a wooden spoon. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 12 minutes or until golden brown. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Makes about 2 dozen cookies. Enjoy with a glass of milk - and don't forget to save one for Santa!


    Cookies in a Jar


    Hot Cocoa Mix in a Jar
    4 packets hot cocoa mix
    4 teaspoons chocolate chips
    1/4 cup mini marshmallows

    Open the packets of cocoa mix and pour them into a tall narrow jar. Top with marshmallows and add a layer of chocolate chips on top.  Seal with lid and decorate with fabric, ribbon and a recipe tag.

    Recipe tag to attach to jar:
    Combine jar contents with 4 cups of hot water and stir until dissolved. Pour into 4 mugs and sip by the glow of the holiday lights. Enjoy!

     



    Hot Cocoa in a Jar

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  • Guest Blog: Turkey Leftovers

    by Amy Sherman, of Cooking with Amy

    The holidays mean friends, family and, of course, food. Lots of food.

    While it may seem like a lot of cooking, many holiday dishes can become the base for great meals the day after the holiday and all weekend long. Best of all, you’ll be saving money and trips to the grocery store too.

    Instead of a cold turkey or ham sandwich, I like grilled cheese sandwiches with ham or turkey. These versions don’t feel like leftovers, but something special that everyone will enjoy. With people stopping by to drop off gifts and visit, it’s nice to have something warm on the stove to serve. Split pea soup or turkey rice soup are warm and soothing and can be served for lunch or a light supper. For bigger appetites, serve soup and a sandwich.

     

    Grilled Turkey and Cheese

     

    Shopping at Grocery Outlet, you will find lots of special ingredients that can help add pizzazz to your holiday meals without adding a lot of expense, whether you are serving a holiday meal or dressing up leftovers. To make a festive holiday salad, I used a pomegranate that was only 69 cents and some roasted salted pepitas, which were also a great buy. While there is a lot of rich food at the holidays, look for dried fruit, nuts and pies on sale.  They are all wonderful choices for dessert and will give your holiday table a traditional feel—all while saving you money.

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