We are so excited about our new Frontier Soups! Frontier Soups are dry mixes that make hearty, healthy, homemade soups. All are 100% natural and gluten-free, with no added salt or preservatives. Each mix makes a pot of soup big enough for six to twelve servings, which means there might be enough for leftovers! Check out the varieties we carry in the photos below. Our mouth waters just looking at them.
Are you a fan of Sriracha? Then you’ll love our new Stonewall Kitchen Sriracha Teriyaki Sauce! This spicy sauce mixed with soy sauce and a dash of honey create a burst of flavor for your next pork or seafood dish. It’s great for dipping, too!
Spotted this on our Pinterest? Give us a call if you’d like to know more! (559) 638-2635
We take our barbecuing seriously around here, which is why we carry so many gourmet sauces. Sauces and spices are key to making perfect BBQ meats. Lately we’ve used Budweiser’s Smoked Barbecue sauce, salt ,and pepper to marinate flank steak. It adds more depth to the thin meat. (Add a dash of fresh lime juice to the marinade for a hint of zest!)
However you BBQ, try adding fun sauces to the mix every so often. Believe us when we say it will enhance your BBQ experience! Happy grilling!
All of us at David’s love food — as if you couldn’t tell already. Like many, we also love sweets, which is why we were thrilled to find out June 20 is National Vanilla Milkshake Day! I can’t think of another dessert that deserve its own day other than the good ol’ vanilla milkshake.
I first saw this recipe on pinterest and instantly knew I had to make it. With a name like caramelized honey dijon chicken, how could I not? Since the recipe calls for honey, I thought it was the perfect time to try J.M. & Emma Reynaga’s locally made honey. Emma, a long time and fantastic employee of David’s, and her husband have their own pollination business, so we’re always excited when we receive a new batch for The Crate.
Below are a few photos of my cooking adventure and the ingredients and instructions as posted by How Sweet It Is:
makes 4 chicken breasts
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1/4 cup honey
1/4 cup dijon mustard
1-2 tablespoons spicy mustard (I used Trader Joe’s Sweet + Hot)
salt & pepper
Heat a skillet on medium high heat and add olive oil. Pat chicken dry with a paper towel so it is very, very dry. Season with salt and pepper generously. Add chicken to skillet and brown on both sides, about 6-8 minutes each, depending on the thickness.
In a bowl, combine honey and both mustards. Whisk well.
Remove chicken and while it is still hot, brush on mustard. Serve!
Who knew the same ingredient that changed the way I experience cranberry and orange juice could make the perfect pie crust? Christoper Kimball from America’s Test Kitchen says the secret is to substitute half of the recipe’s water with vodka.
On the best pie crust ever: Kimball recommends substituting vodka for half of the water used in your recipe. “You end up using more total liquid [with this method],” he says. “When you bake it, half of the vodka, which is one-quarter of the total liquid, is alcohol, and almost all of that dissipates in the heat of the oven. So you end up with a dry, flaky dough, which you can also roll out.” More