The Bakery contest was such a success. It was so much fun to read through all the recipes and ideas that I decided why not pick another department and let you guys give me more recipes and ideas!!
So, now I want to hear your recipes and ideas for items found in the Publix Deli!! There are so many choices and so many great possibilities, I just know you guys will have lots to share!Â
Here is one of my favorite recipes that require a stop by the Publix Deli:
Chicken Cordon Bleu (makes 4 servings):
4 thick slices of ham
4 thick slices of baby swiss
4 boneless skinless chicken breasts
flour
honey mustard
Panko bread crumbs
Cooking Spray
ToothpicksUse a meat pounder to flatten chicken to about 1/2 inch.Â
Spread a thin layer of honey mustard on the chicken
Place a slice of ham and a slice of cheese on the honey mustard
Roll the chicken so that the ham & cheese are tucked in. Secure with toothpicks
Roll the chicken in flour, then in honey mustard and finally in panko bread crumbs
Place on foil lined pan that has been sprayed with cooking spray
Spray the chicken with cooking spray (just a quick spray)
Bake at 400 degrees for about 35 minutes or until chicken is done.
Ok so now it is your turn! I want to hear your favorite use for the Publix Deli. I will choose my favorite and that person will get a $50 Publix gift card! Please comment on this post. Emailed comments and those left on the Facebook site will not be included. I will choose a winner on September 30 around 11pm.
Publix hummus is soooo yummy… so is the sweet tea & I love love love the spinach dip!!!
I stop at the Publix deli for their Subs! They make amazing subs..Mmmmm
That is so funny! I was going to say chicken cordon bleu to!!! That stuff is awesome and I love the convenience of the deli slices and cheese all ready to go! There rotisserie chicken is also extremely good to use for chicken pot pies although I can’t take credit for making it (a friend I work with makes an awesome one!)
I get a couple of thick slices of turkey. I warm up turkey gravy (jarred, canned or from the envelope) in a skillet. Put the turkey in it, makes some Stove Top stuffing, warm up some green beans, and warm up some rolls. We call it Mini Thanksgiving Supper all in about 15 minutes.
I love a pasta salad and I make it without even measuring depending on the number of people I plan to feed. I use a variety of pasta (elbow,shells etc). Book the pasta until tender, drain and cool. I ask the deli to slice a quarter inch of deli ham and a quarter inch of deli turkey (which I cube and add to my pasta). I then cube mozerrella cheese and cube mild cheddar (adding this to the pasta and deli meats). Peel a cucumber and split lengthwise raking the seed out -then cut it into nice bite size cubes, slice roma tomatoes into manageable bites, and add green onion and bell pepper (a variety of colors) to suit your taste. Salt and pepper and add enough Italian dressing to coat all the ingredients. This is so delicious and easy too. It is one of my favorites!
I love the Publix Deli Hummus. I use it to make quite a few things, but my favorite is an easy and simple Hummus Quesadilla. Just slather half a tortilla with a generous portion of Publix Hummus and pile it with some Boars Head Provolone Cheese. Fold it in half and fry up in the skillet for a couple of minutes on each side. Dip in publix salsa and enjoy!
The subs are great but my favorite is the fruit and nut rotisserie chicken salad. Yum!
They have the bagged Boars head saukraut in the deli section. We love it. Take rye bread, put sliced corned beef and pastrami on it, add some Boars head saurkraut on this with some cheese. Heat up frypan nice and hot, butter each side of sandwich, and grill until toasted on the outside and cheese has melted.
Malibu Chicken (Makes 4 Servings)
8 slices of Boar’s Head Ham
8 Slices of Baby Swiss Cheese
Bread Crumbs
3 TB Mayonnaise
3 TB Shredded Parmesan Cheese
4 Chicken Breasts flattened
Mix mayonnaise and Parmesan Cheese in a small bowl. Spread Mayo/Parm cheese on the breasts, back and front. Dip chicken breasts in Bread Crumbs.
Place them on a grilled pan. (I use something like a grate used for cooling off cookies but made for the oven so that the breasts aren’t touching the pan)
Cook for 1/2 hour at 350. Remove from oven. Put 1 slice of swiss cheese on each 4 breasts. Place 2 slices of Ham on each breasts then top them with swiss cheese.
Put back in oven for 2 min at broil to melt the cheese.
Enjoy!
It’s super easy and delicious for football season!
“Spike It Spicy Chicken Nachos”
Tortilla Chips- I like the blue ones, but any will work!
Several Slices of the Boar’s Head 3 Pepper Colby Jack Cheese
1 Mojo Rotesserie Chicken, shredded
1 tub of fresh Publix Salsa
Cilantro for garnish
Place Tortilla chips on a cookie sheet and layer with cheese and chicken and broil until cheese is melted. Top with Salsa and chopped cilantro for garnish.
Thanks!
I buy Boarshead Pesto Parmesam Ham,Boarshead Garlic Balogna; Plum Tomatoes, Lettuce,your choice of mustard or mayonaise; Sweet Onions (optional); pickles (optional)and buy the appropriate bread for the sandwich press. I layer the above items and place in sandwich press. Waa!!! Hoo!!! What a great sandwich!!!
My cat loves the smell of garlic (from the Garlic Balogna) and comes out of hiding when he smells this cooking plus the rest of my family (They just follow the cat!!!!).. Enoy!!!
I buy Boar’s Head Prosciutto Piccolo for Giada’s recipe of chicken saltimbocca. It’s simple and delicious. I’m making it tonight, actually! This is a favorite of my husband’s and also nice to make for company. It looks like you worked way harder than you actually did! Also, the prosciutto is pricey by the pound but you don’t need a lot. 6 thin slices cost under $1.50!
http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-saltimbocca-recipe/index.html
I found a peelie coupon today on Pepperidge Farm deli flats for $2 off deli meat WYB the bread. They were on sale for $2.50, so I got some cheap bread since I was buying the prosciutto anyway.
Oh my! What wonderful ideas!!! We love our Publix subs! Its a wonderful date night pick up!!! Also, we are huge fans of the new kids meals! I wish our Publix did a better job keeping them stocked and a good variety! We’ve had to go up to the deli counter quite a few times to get some made for us…. My husband loves the Hummus. I love the $10 dinner deal after long days with the kids!!
We like the kids meals too! One night we wanted to get dinner out, but the kids really weren’t interested in fast food. I remembered I had a coupon for $1/2 of these kids meals. Our store keeps these well stocked with several different varieties (so many choices!). We went in and let the kids pick. My husband and I swung by a fast food place, grabbed something to go, and we all went to the park to eat. It was much more satisfying to see the kids eat that instead of the fast food we were having (which we really enjoyed by the way!). The kids loved it and ate every bit! And my daughter has already requested one to take on her field trip!
I like to use Boars Head salsalito turkey (got a nice kick to it), spread on some hummus (Sabra is my #1 choice), roasted red peppers, lettuce, red onions and feta cheese to mske a sandwich! Sooooo easy, healthy and def. YUMMY! 🙂
Here’s a quick pasta salad using a few items on sale this week and Boar’s Head pepperoni from our Publix Deli….
Combine together
one bag of Rosetto tortellini, cooked
one medium can of pitted black olives, drained
one cup chunked Boar’s Head pepperoni
one cup cubed mozzarella cheese
1/4 cup diced red onion
1/4 cup diced green pepper
1/4 cup diced sun dried tomatoes (packed in olive oil)
Enough Wishbone Italian Dressing to coat
Can be served warm or cold. Tastes best if you can wait a day!
We love to make Reubens with corned beef& Swiss sliced from the deli, Bagged (boarshead) sauerkraut from the presliced packaged meats section, Rye bread from the bakery and thousand island dressing.
Just put the sauerkraut in a tea towel and squish out all the excess liquid then mix the it with the thousand island dressing until moist. Layer Swiss, sauerkraut mixture corned beef and another slice of swiss on the rye bread and grill or griddle until heated through.
I love just about everything from the Publix deli, but one thing I get quite often is the Sweet Deli Coleslaw…we all love it here. I add some drained crushed pineapple and fresh garden tomatoes to make it a little more my own, but it’s great just as it is, too.
This is one of my favorite recipes! Requires fresh cut prosciutto from the deli, a real splurge! But you only use a small amount so it is not too hard on the budget and it makes the recipe! This is one of those recipes that makes you feel like a gourmet chef, but it is so easy and so good! Would go great with all of those free Steam & Mash potatoes!!
Here is the link to the full recipe… Show-off Roast Pork
http://www.food.com/recipe/show-off-roast-pork-41426
I use the Boar’s Head pepperoni (sliced thick), Monterey, and Monterey Jack cheeses to make a pasta salad. Just add onions, cooked pasta, black olives and House Italian dressing for a cool salad on a hot summer day. So good!
ohhh that sounds good!
This one is easy peasy! I heat a few slices roast beef in a skillet, place a slice or two of provolone on top to melt, and lay them on a yummy Publix hoagie roll. Add favorite sandwich dressings and lunch is served!
My husband’s favorite sandwich I make! Start with a kaiser roll with thinly sliced Boar’s Head Everoast chicken, pepperjack cheese, lettuce, tomato, and Kraft chipotle mayo. Best sandwich you will ever eat.
I pop in for the individual banana puddings. They are so southern and always remind me of my Momo (pet name for Gramma) =)
This is good for an easy nights dinner or for football gatherings in front of the TV
Philly Beef Stuffed Sandwich
1 cup green bell pepper
3/4 cup onions
2 garlic cloves
1 teaspoon dried oregano leaves
2 pkg refrigerated pizza crust
8 oz roast beef
8 oz American cheese
1 egg white, lightly beaten
1 tsp water
Add veg oil to frying pan with peppers, onions & 1/4 tsp oregano and cook 3/4 min till crisp/tender.
Roll out 1 pizza crust to 12 x 9 rectangle
Cover 1/2 with beef, cheese & veggie mixture w/in 1/2 in of dough
Roll up dough, jellyroll style
Press seam together to seal.
Repeat steps with other pizza crust
Put seam side down on stone/cooking sheet and join the two together
Combine egg white & water & brush on dough & sprinkle oregano on the top
Bake 20/25 minutes on 400 degrees
Let stand 10 minutes
Stromboli- yummy!
Roll out pizza dough into a rectangle, then layer thin sliced pepperoni and genoa salami along the middle of the dough. Mix together 1 cup of mozzarella cheese and one egg. Pour over the layered meats. Fold the dough over each other to cover and seal the edges. Brush one egg yolk over the top and bake for 25-30 mins at 375. Enjoy!
Our Publix will give out a chicken finger to the kids instead of a cookie if you want it. Well, I had eaten chicken from the deli before just not the chicken fingers until about a month ago when my son had one and offered me a bite. I took a bite and oh my word it was delish! I wish I could say I’ve come up with some awesome fancy schmancy recipe to use them in but alas, I’m creative cooking challenged. But what we do use them for is super easy and every bit as yummy! I like to take the chicken fingers from the deli and cut in half. I’ll put half of one in a Kings Hawaiian Sweet Roll, also from the deli. There are times I’ll put one in my daughter’s lunch box instead of a sandwich. We also like to make these for Sundays after church because it’s so fast. And one other thing we do is make a bunch and freeze them. I can pull them out the night before and put in the refrigerator to thaw. By dinner, I just whip up some potatoes and a salad, warm the chicken and rolls up and voila! Dinner is done in a snap. But the best part about them to me is that the whole family likes them. And that says a lot because it’s rare that all 5 of us agree that a meal is tasty.
http://www.rachaelrayshow.com/food/recipes/pasta-e-fagioli-sausage-dumplings/
Ingredients
* 2 tablespoons EVOO – Extra Virgin Olive Oil
* 4 thin slices pancetta, chopped (I pick up at the deli)
* 1 medium onion, chopped
* 1 carrot, peeled and chopped
* 2 stalks celery, chopped
* 1 bay leaf
* 3 cloves garlic, finely chopped or grated
* Salt and ground black pepper
* 3 tablespoons tomato paste
* 4 cups chicken stock
* 2 cups water
* 1 15-ounce can cannellini beans, drained
* 3/4 pound ground pork
* 1 egg
* 1/4 cup (a handful) breadcrumbs (day old bread for the bakery)
* 1/4 cup (a handful) grated Parmigiano Reggiano cheese, plus more for serving ( I also pick up at the deli!)
* 1 teaspoon fennel seeds
* 1 cup ditalini-shaped pasta
* 1 loaf crusty bread
Place a large saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, 3-4 minutes.
Step
Add the onion, carrot, celery, bay leaf and garlic to the pan with some salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the tomato paste to the pan and cook until aromatic and brick red in color, about 30 seconds. Add the chicken stock, water and beans to the pot, and bring the liquids up to a bubble.
Step
While the soup is heating up, combine the pork, egg, breadcrumbs, cheese, fennel seeds, salt and pepper in a large mixing bowl. Mix everything well with your hands to combine.
When liquids are at a bubble, reduce the heat to medium and form the meat into 1-inch balls, dropping them into the soup as you go. Simmer the dumplings until cooked through, about 8 minutes. Turn the heat back up to medium-high, add the pasta and cook to al dente according to package directions.
Serve the soup with some crusty bread alongside and more grated Parm at the table.
I love your website, check in daily, and I’d love to win this giveaway. Thanks for all you do!
Every time we go to the beach (and by we, I mean my dog and I) we stop by Publix to pick up a sub and some snacks. If she’s lucky, she might get a little piece 😉 She’s such a cool dog, she even has her own blog (my website link)!
Ham and Cheese Crescents
1/2 lb Boiled Ham (or any flavor ham you like)
1 bag shredded cheddar cheese
2 tubes Crescent Rolls (I use Publix Reduced Fat)
Unroll each Crescent and place 1/2 slice of ham and some cheese, roll the crescent as you would without the ham and cheese. Bake as instructed on the crescent packages. When they are golden brown take out of the oven and enjoy!
Brooke
Our family has a pool tradition deeply rooted at the Publix deli. I make “Mommy’s” famous pool sandwich. 1 lb of Boars Head Mesquite Turkey
Breast, 1 lb of Publix Tavern Ham, 1/2 lb of Publix Yellow American Cheese, 1/2 lb of Publix White American Cheese. We travel over to the bakery for Butter Top Cuban bread then to Produce for Fresh Express Sweet Butter lettuce. Julian the lettuce, use Kraft Mayo on one side of the bread, add the lettuce ontop the Mayo and then assemble the deli meat and cheese on top of the lettuce. Add the other half of the bread and slice into 2 inch sandwiches. Immediately wrap in Saran wrap and place on ice by the pool.
I like their proscioutto. I wrap a slice around a stalk of asparagus, brush with olive oil, sprinkle with Parmesan cheese for a low carb snack.
I like to use the Publix sweet tea to make a citrus tea punch. Add slices of lemon, lime, and orange. Let it refrigerate overnight and serve in a punch bowl with ice.
I use Publix soursough and slice it thick. Top it with chopped deli chicken fingers. Drizzle with buffalo sauce and ranch. Top it all with the sliced Provalone cheese. Bake at 350 until heated through and cheese is melted. 15 minute supper woo-hoo!
Philly Cheesesteak Sandwiches!
We buy BH Roast Beef, sliced thin. Sautee green peppers, red peppers, and onions in some olive oil. Add the roast beef and some worchestershire sauce, salt & pepper, and sautee until we get the flavor we like. Then we butter up some of the bakery hoagie rolls, add the meat mixture and top it off with BH provolone cheese. Put the sandwich under the broiler until cheese is lightly brown and bubbly! Mmmmm!! Add more worchestershire for that extra “bite” right before you eat!
love this site and FACEBOOK!!!!
For a super-quick lunch at my desk at work, I would get one or two breaded chicken fingers (which I LOVE!!) and a package of Minute Rice Ready to Eat Yellow Rice (I think about $2.50 for 2 cups).
I’d heat the rice while I chopped up the chicken and then mix everything together in a big bowl and have yummy chicken and rice for lunch.
Honestly? My favorite thing at the Publix Deli is their sandwiches. I go nuts for the Arostica chicken. It’s TO DIE FOR! I’ll spend days dreaming about that sandwich, then make up some excuse to go to Publix at lunch time so that “I just couldn’t resist, it was lunch after all” excuse is plausible! Our budget is tight so that splurge has to last me a few weeks until I can pull it again!
Thanks for providing so much info both here and on FACEBOOK! You’re the greatest!
Okay so this sounds a little weird but with only two of us at home for the next few months I am having to get really creative with leftovers. I buy the rotisserie chicken at the deli, we go home and make macaroni and cheese to go with it plus whatever fruit we haven’t eaten that week.
Then the next day I use the leftover chicken (there is usually quite a bit) and make simple chicken pot pie using a variety of recipes based on whatever is in the pantry or freezer. Once I mix it all up, I freeze the chicken pot pie for my husband’s lunch!!!
Works great – me and my daughter get a simple meal on soccer nights and hubby gets an almost home made chicken pot pie!
recipe for Publix Deli contest:
Spinach Artichoke Chicken
Preheat overn to 350 degrees
4 boneless, skinless chicken breasts
1 pkg Boursin cheese from Publix Deli, herb & garlic flavor – or any flavor of your choice
1 container Spinach Artichoke dip from Publix deli
EVOO
1 Cup Chicken broth or white wine
Pepper – I also like Cajun, but I like spicy stuff
Salt
Sweet Paprika
Italian seasoning mix
or California Seasoned Pepper from http://www.penzeys.com
Cut a deep slit in the thicker side of each chicken breast but don’t cut all the way thru. Mix the Spinach/Artichoke dip and Boursin cheese together and stuff into each slit. Only put in enough mix that you can still fold over the top part of the chicken, but cram it all the way to the back of each slit. Spray a baking dish with cooking spray. Place the breasts in the pan. Drizzle EVOO over each breast but don’t drown them. Sprinkle the seasonings over breasts. Pour the wine or broth around the chicken. Cover with foil and bake in a 350 degree oven for 30 minutes. Remove the foil and bake until chicken is browned on top. If the dish gets too dry, add a little more wine. Remove from oven, spoon some of the pan sauce over each breast and serve with rice.
Enjoy! Lynn Swofford
I buy about 10 Boar’s Head Turkey in medium to thick slices. Then make a box of Stove Top Stuffing and get your favorite jar of Turkey gravy. Make the stuffing, put a small amount of stuffing on each slice of turkey and roll it up placing in a casserole dish. Once you have them all lined up, pour the gravy over it and bake for 10 minutes on about 350 degrees. SO easy, pretty cheap, and a very filling meal.
Reubens:
1 lb Boar’s Head Corned Beef (or Pastrami, whichever for your liking)
1/2 lb Boar’s Head Swiss Cheese
1 can of sauerkraut
1 loaf of Pepridge Farm’s Pumpernickel & Rye Bread
Thousand Island Dressing
Butter
Heat skillet for sandwich. In the meantime, open sauerkraut and heat in different pan. Butter bread, layer corned beef and swiss cheese. Topping with sauerkraut. Butter other half of bread. cook until grilled on one side, and flip, cooking other half until desired crispiness. Once done, spread sandwich with thousand island dressing. Cut in half, and enjoy!
Combine a package of dried Northern Beans (soaked and rinsed according to directions on the package), thick slice of Deli ham (about 1/2 to 1 lb. – cubed), half a bag of frozen chopped onions or frozen seasoning blend with peppers and onions (of course, fresh is great too), salt and pepper. Place everything in a crock pot, cover with water, and cook all day on low. When you get home from work or school, make a pan of cornbread, regular or Mexican. Serve beans over cornbread with a dollop of sour cream on top. So yummy and easy for cold days.
Our favorite thing to do is to head to Publix before we go to Disney World to put together a great picnic. We’ll get some sliced meat and cheese (usually whatever’s on sale!) or a nice roasted chicken, hummus, pita chips or a fresh baguette from the bakery. Add some fruit or a salad from the produce section and we have a fresh, healthy meal that costs A LOT less than what we’d spend for an unhealthy burger and fries in the park. We scrimp and save and use our Christmas money for Disney passes–we love to go but it can cost a lot once inside the parks. This is one way we make it workable for us. More often than not, we get comments from other who wished they’d done the same thing!
I only have to cook for 2. I love it when Publix has a sale on their Family Combo Meal (like they do now) because I can get approx. 4 meals out of each Combo Meal Deal. Here’s how: We buy the combo meal with a rotisserie chicken. That night, we eat the dark meat of the chicken and most of the side-dishes and rolls. I use the leftover white meat to make a delicious chunky chicken salad the next day. I use celery, green onion, chilled white meat rotisserie chicken, sweet relish, seasonings, parsley and good thick mayo such as Hellman’s brand. I use the chicken salad to make sandwiches for mine and my hubby’s lunches the next day. He likes chips with his sandwich, but I eat the leftover side dishes with my sandwich.
Another option is to do the same thing..eat the dark meat chicken and sides while it is hot and save the white meat to make mock chicken and dumplings the next night for supper. I use broth, cream of chicken soup, mixed veggies such as veg-all brand and either cut-up canned biscuits or crescent rolls to make “lazy lady’s chicken and dumplings”.
Both the chicken salad and chicken and dumplings are very easy to make and very delicious. Prep time is about 15 minutes for each dish. I love weeks like this one when the combo deal is on sale. For $10 I get either supper for 2 and lunch for 2 or I get 2 suppers for 2. CHEAP and EASY!! Many people tell me I make the best chicken salad they’ve ever had. That makes me chuckle because they probably think that I slaved over a stove trying to make perfectly cooked and seasoned chicken breasts to make it. Ha.
The Publix Tea that comes with the meal deal is awfully good, too. When I get bored with plain old sweet tea, I make Arnold Palmer’s out of the rest of the tea. An Arnold Palmer is sweet tea mixed with lemonade. Yummy.
I know at work we love to get their Boar’s Head sandwiches for lunch! They are so big sometimes we can even have them the next day or for dinner!
My favorite so far is the versatile pizza dough. I make a proscuitto and carmelized onion pizza. Get about 8 very thin slices of proscuitto from the deli meat counter and 1 publix fresh pizza dough. I use the Dei Fratelli pizza sauce. Take 1 – 2 sweet onions, cut in half and then slice. Over medium heat, cook onions in a pan drizzled with a little olive oil until soft and golden in color. Meanwhile, preheat the oven to 450 degrees. Roll out the dough to about 11-12″ circle. Top with about 1/3 of the sauce. Sprinkle with mozzerella cheese and a little parmesean around the edge. Top the cheese with the onions and then the proscuitto. I like it spicey, so I sprinkle crushed red pepper over the top and bake for 8-10 minutes until the crust is lightly browned and the proscuitto has curled at the edges.
Oh Yum! I know what’s for dinner…again!
I like to make chicken spaghetti with the rotisserie chicken. Buy a whole rotisserie chicken, pull of the skin and de-bone the chicken, shred it with a fork, add it to some sauted onions, add spaghetti sauce to warm, serve over favorite pasta. It is a nice alternative to meat sauce and very flavorful. It is also a really inexpensive dinner, since you can usually find the sauce and noodles BOGO
I love the Harvarti cheese with dill. I just make hamburgers and melt the cheese on the burger, no pickles necessary. I also love the rotisserie chicken. I pour a whole jar of Old El Paso Taco sauce over the meat and heat it through. Then, I take fresh corn torillas and fry for 5 seconds and drain. Then I dip them in mild and fill with the chicken and roll them up placing them seam side down in a 9×13 pan. I then pour Old El Paso mild enchilda sauce over them and cover shredded cheddar cheese. Baked on 350 for about 45 Minutes. I serve with refried beans and yellow rice. My kids don’t loke Mexican food but they love these enchiladas.
Publix subs and tailgating make my life so much easier!
Roasted Eggplant Hummus Wraps
Publix or Sabra hummus (whichever is on sale)
Tofuyan Pitas or Flatbread (ditto)
one eggplant
olive oil
one tomato (or cherry tomatoes)
yogurt
salad greens (spring mix or baby spinach works well)
mint
lemon juice
salt & pepper
—————-
Cut eggplant into four sections, brush with olive oil, and roast until soft (15 min. at 400 in my oven). When cool, slice in to small chunks and bathe in yogurt. Stir in greens, and spread mixture across pita or flatbread. Spoon a dozen or so small dabs of hummus across the top of the yogurt and eggplant, sprinkle lemon juice, and add mint, salt, and pepper. Folded in half, and wrapped in foil, it makes a tasty lunch wrap.
I like to make homemade pizza. It is almost the same price as ordering 1 large pizza anywhere but you get 3 large pizza’s and they are so yummy! I buy the dough from the bakery.
For the sauce I use:
1 can tomato paste
salt 2 tsp
pepper 1tsp
1 tsp minced garlic or fresh garlic
1 tbsp pizza seasoning
1 can of water (use the tomato paste can)
My favorite part is to go to the deli and pick out the boars head ham, sometimes I buy the black forest ham which is my favorite and then I buy their pepperoni, and for the cheese I use wisconsin sharp cheddar cheese mixed with their fresh mozzerella cheese and it is soooo good!!!! Thanks for the giveaway! I love your site. Pick me :o)
They have a black bean dip that goes bogo and and it is so good with the wheat thin crackers
Cheesteak Pizza
Pilsbury pizza crust
medium onion
8-10 slices Boar’s Head Roast Beef
8-10 slices provolone cheese
Bake pizza crust until slightly brown. Cut onion into thin strips and saute until tender. Spread onion on pizza crust. Arrange roast beef slices to cover onion. Repeat with cheese slices. Bake for 5-10 more minutes or until cheese is melted. Enjoy!
SUBS! enough said! 🙂
It is actually an Aprons recipe!! Twist on the old grilled cheese! Stop by the deli and get them to slice really thin slices of mozzarella cheese and pepperoni. Costs less than $1 for 4 slices of each. Then get regular bread and put pizza sauce on it, cheese and pepperoni and cook like regular grilled cheese sandwiches. My kids looooove it!!!!
The lemon/pepper chickens-that you can smell through the whole store are the best!
Trying to cook on a budget with myself, spouse and 2 little ones I like to use leftovers alot. My recipe for this particular post actually involve quite a few recipes.
I would say my favorite thing in the deli is the lemon pepper rotisserie chicken. Not only is it delicious but I can also use the leftovers to make another dinner as well as lunch. When I buy the rotisserie chicken I also normally make or splurge and buy a few sides to go with it like mac n cheese (publix deli has delicious mac n cheese) or baked beans and bread. I use my leftover chicken for a few different recipes.
I use about 1/2 of leftover chicken for the campbell’s soup recipe of Chicken Pot Pie: 1/2 chicken, veggies (canned, frozen or fresh) 1 can of cream of potato soup, milk, pepper, and egg and bisquick for the crust.
I take any additional leftover chicken and make chicken salad sandwiches or over salad for lunch.
I have even used the rotisserie chicken bones to make homemade chicken stock and then I didn’t have to buy any!!!
So with one meal from the deli I can create quite a few meals that end up feeding 4 people!!! 🙂
BBQ chicken yum!
These are from melskitchencafe.com These cheesesteak subs are SOOOOO delicious
*Makes about 4 sandwiches (more if you are serving kids and can get away with putting less meat on their sub)
2 tablespoons butter
1 onion, halved and sliced into thin half moons
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 2-inch strips
Salt and pepper
4 (6-inch) sub rolls, split partially open lengthwise
8 slices provolone cheese
Preheat the broiler in your oven and adjust a rack to the upper-middle position. Meanwhile, in a large skillet, melt the butter, Add the onion and cook until softened and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper.
Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes (don’t even take your hand off the oven door handle – stand right there so they don’t burn!). Serve immediately.
Recipe Source: adapted from Cook’s country April/May 2010
French Dip
1 lb Boar’s Head Londonport Roast Beef
1/2 lb Boar’s head Swiss Cheese
Vidalia Onion
4 Deli Hoagie Rolls
Publix Au Jus Gravy Mix
Canola Oil
Slice Onion and saute with oil until it is carmelized. You can add a little sugar to speed up the process. make Au Jus – decrease water by 2 tablespoons to make it a little stronger. Cut Hoagie rolls and add Swiss Cheese to them. Melt Open Faced under a broiler. Heat Roast Beef in a frying pan – do not add anything but the roast beef.
Once rolls are toasted add hot roast beef and carmelized onions. Dip in Au Jus. This is super yummy with Ore ida Sweet potato fries.
I love the boars head deli meat and the rotisserie chicken.
I use the chicken for chicken pot pie (Publix recipe – bag of frozen mixed veggies, 2 cans of cream of chicken soup, poultry seasoning,pie crust dough for top). super easy. I love the deli meat for sandwiches.
Everyone in my family loves when I make my version of bruchetta.
1 loaf italian bread
1 package boars head mozzarella and proscutio ham
2 tomatoes
pepper
garlic salt
dice tomatoes and ix just a bit of pepper and garlic salt to flavor them. Tastes best if sits a bit but not required
slice the bread just a little less than an inch thick
slice the cheese roll about 1/4 inch
lay bread flat on cookie sheet
place a slice of cheese on each
cook in over for about 10 mins until cheese is slightly melted
remove from oven and place a scoop of tomatoes on each slice and serve!
Yummy!
This salad is indescribably good! It’s even delicious eating the cold leftovers out of the fridge the next day. It can be a bit of a splurge, so stock up your ingredients when they’re on sale if needed. I made this the last time the Athenos feta was BOGO, along with chicken I had in the freezer from a sale and walnuts I had on hand.
CHICKEN-ARTICHOKE SALAD
Balsamic Marinade:
-Olive oil, 1/3 cup
-Balsamic vinegar, 1/4 cup
-Liquid honey, 2 tbsp.
-Chopped fresh basil, 1 tbsp.(or 3/4 tsp dried)
-Garlic cloves, minced 2 (or 1/2 tsp powder)
-Pepper, 1/4 tsp.
Combine ingredients in jar with tight-fitting lid and shake well (or whisk in a bowl). Makes about 3/4 cup marinade.
-Boneless, skinless chicken breast halves, 3/4 lb.
-1 Large red onion, cut into 8 wedges
-Bag of fresh spinach (about 3 1/2 cups, 6 oz. stems removed, lightly packed)
-14 oz.Can of artichoke hearts, drained and coarsely chopped
-Halved cherry tomatoes, 1 cup
-Chopped toasted walnuts, 1 cup
-Crumbled feta cheese, 3/4 cup(about 4 oz.)
Place chicken in large resealable freezer bag. Pour 1/2 of marinade over top. Seal bag. Turn until coated. Marinate in refrigerator for 3 hours.
Drain and discard marinade. Preheat barbecue to medium. Cook chicken on greased grill for about 5 minutes per side until no longer pink inside. Chop coarsely. Transfer to large bowl.
Cook onion on greased grill for about 10 minutes, turning once, until
softened and grill marks appear. Add to chicken.
Add remaining 5 ingredients. Toss. Drizzle with remaining marinade.
Toss. Makes about 11 cups (2.75 L) salad. Serves 6.
Note: To toast nuts, spread evenly in ungreased shallow pan. Bake in
350ºF (175ºC) oven for 5 to 10 minutes, stirring or shaking often, until
desired doneness.
Enjoy!
April
OH MY…I love the Deli and have sooooo many recipes. Will give a couple and the appetizers I am sharing are always a hit too.
I love Publix Chicken fried or rotisserie…We like others have mentioned stretch out the rotisserie chicken into a couple of meals…we make a quick version of homey southern chicken and dumplins…using frozed dumplings from the freezer section and left of chicken from above.
Our deli has a fantastic deli…I love to get a nice variety of olives and cheeses (esp. feta) cucumbers, tomatoes, and onions…and, make a fantastic Greek antipasto.
But, the biggest hit in our family is some of my appetizers (and in another life I was a caterer too) 🙂 …here are a couple very quick, easy, colorful, and healthy ones. These are sweet, savory, and salty…a great combo. A bit pricey so make as little or as much as like…at hit at parties and holidays.
Get deli sliced very thin pancetta and/or prosciutto…once you are home cut each slice in half.
A honeydew and/or cantaloupe…peeled and sliced thin
Asparagus…cleaned and snapped off where it gets woody
Figs…washed and let whole
Spiral wrap the pancetta and/or prosciutto around each piece of fruit and/or veggies.
The melons is just wrapped and refrigerate…that’s it.
The asparagus is wrapped…drizzled with a little evoo and baked 350 about 20-30 minutes.
The figs are wrapped and broiled until pancetta/ or prosciutto done…not long…just a couple of minutes.
Enjoy…YUM
I would recommend the roast beef sub and a gallon of deli sweet tea 🙂
Chicken Empanadas
½ lb Colby Jack Cheese, Shredded
3 oz Cream Cheese, Softened
1 Jalapeño Peppers, Chopped
Guacamole
Salsa
Sour Cream
1 tbsp ground cumin
½ tsp Pepper
1½ tsp Salt
3 cups Oven Roasted Chicken Breast, Diced
1 Refrigerated Pie Crusts, 15 oz
¼ cup Roasted Red Peppers, Chopped
Water
Preheat oven to 400 degrees F. Lightly grease a baking sheet.
In a large bowl, combine the chicken and next 7 ingredients.
Unroll 1 pie crust onto a lightly floured surface. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts.
Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture.
Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
Not sure if comment went thru the first time…hope Im not too late!
Chicken Empanadas
½ Colby Jack Cheese, Shredded
3 oz Cream Cheese, Softened
1 Jalapeño Peppers, Chopped
Guacamole
Salsa
Sour Cream
1 tbsp ground cumin
½ tsp Pepper
1½ tsp Salt
3 cups Roasted Chicken Breast, Diced
1 Refrigerated Pie Crusts, 15 oz
¼ cup Roasted Red Peppers, Chopped
Water
Preheat oven to 400 degrees F. Lightly grease a baking sheet.
In a large bowl, combine the chicken and next 7 ingredients.
Unroll 1 pie crust onto a lightly floured surface. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts.
Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture.
Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
lol..I see that it did…sorry 🙂
Favorite use for the Publix Deli…. Sampling Boars Head meats and cheeses while they slice it.
I like to buy the Boar’s Head everroast chicken (or turkey)-it’s best w/turkey, and some italian/wheat bread. I make a sandwich w/basil aioli, some pepper, the meat, bacon (hot), and toast the bread. The sandwich is quick and super yummy.
Another recipe: Pizza dough. Cover w/any spaghetti sause, shredded fat free mozzarella cheese, pepperoni, fresh onions and mushrooms, red/yellow bell peppers and add some chicken (i use the frozen tyson grilled) or alfresco is good. layer everything and cook on 375-400. The crust is super good, the pizza is gooey and it’s quick…did I say quick! 😉
The traditional rotisserie chicken, take off the bone and cut up in chunks or shreded up, put in large bowl, with a cup of mayonnaise (I use fat free) to taste and moisten, 1 can of chunked pinapple including some of the juice (use your judgement on not making it too runny) a cup of green grapes (you can slice them if you prefer) and half cup diced walmuts (or your favorite nuts and if you are a nut person like me I use a 1 cup) mix with 2 cups cooked curely noodles and stir together and put in the frig to cool. It’s great.
who won?