What's New

New Products

Posted on September 12th, 2014 | Posted in New Products

New Products for the Week of September 8th!

9.12 New Products

Schaller & Weber German Product Line

Schaller (1 of 1)

Learn more about Schaller & Weber HERE! It’s what tradition tastes like.

Recipe Thursday-Tyson Chicken Fajita Strips Salad with Roasted Jalapeño Corn Slaw Dressing

Posted on September 11th, 2014 | Posted in Main Course, Recipes, Supplier of the Month

Tyson Chicken Fajita Salad (1 of 1)

I was pretty excited for C.W. Dunnet to be our Supplier of the Month this month so that I could experiment with some Tyson products that I have never gotten to enjoy! I decided to get creative with Tyson’s Fajita Flavored Chicken Strips by turning them into a Tex-Mex salad with a Roasted Jalapeño Corn Slaw Dressing. The dish turned out perfectly, but you can definitely get creative with additional salad ingredients too. Also, the dressing can be made spicier by adding some minced fresh jalapeno at the end, if you like the heat! These fajita strips are very versatile and convenient since they are fully cooked and have a subtle peppery flavor. I plan to use the leftover fajita strips to make nachos, quesadillas and traditional fajitas!

To view our C.W. Dunnet’s September product specials click HERE

Yield 4 Servings
12 ounces Tyson Fajita Flavored Chicken Strips, Fully Cooked (553000, 10#)
12 ounces Spring lettuce mix (04061, 3#)
16 ounces black beans, rinsed (990214, 6/110oz, Furmano)
1 cup tomatoes, diced (01074, 25#)
1 cup cucumbers, sliced and quartered (00281, 72CT)
2 tablespoons cilantro, chopped (05329, 1#)

Roasted Jalapeño Corn Slaw Dressing
1 jalapeño, halved and seeded (00814, 10#)
2 tablespoons and 1 teaspoon extra virgin olive oil, divided (992059, 4/3LTR)
3 ears corn, shucked, kernels cut off (set-aside 1/2 cup of the kernels to use for garnish) (00271, 48CT)
1 tablespoon shallot, diced (01017, 5#)
1 clove garlic, minced (03016, 5#)
Salt and pepper to taste (991862, 50#/CQP064, GAL)
3 tablespoons water
1/2 cup sour cream (HPH050, 5#, Crowley)
1/2 cup tomatoes, diced, divided (01074, 25#)
1/3 cup Pecorino Romano, grated (775835, 13#)
2 tablespoons fresh lime juice (00588, 12CT)
dash smoked paprika (CQP013, GAL)
dash cayenne pepper (CQC017, QT)
2 tablespoons cilantro, chopped (05329, 1#)


Set the oven to broil. In a small mixing bowl, toss the jalapeño with 1 teaspoon of the olive oil. Transfer to a baking sheet and broil until the skin begins to blister, about 1-2 minutes. Remove from the oven and set aside.

Heat 1 tablespoon of the olive oil in a medium sauté pan over medium-high heat. Add the shallots and cook until just soft, about 2 minutes. Add the garlic and cook until the garlic has softened, about a minute. Add the corn and sauté until cooked through, about 3 to 4 minutes. Season the corn mixture with salt and pepper. Remove 1/3 cup of the corn mixture and set aside to cool.  Add the water to the remaining ingredients in the pan to deglaze. Transfer the mixture to a food processor. Add the roasted jalapeño and blend for 2 minutes until smooth. Set aside to cool.

Whisk together the sour cream, the reserved sautéed corn and jalapeño-corn purée until well mixed. Add 1/3 cup of the tomatoes, Pecorino Romano cheese, lime juice, smoked paprika, cayenne and 1 tablespoon of the cilantro. Season with salt and mix. Transfer dressing to refrigerator for at least an hour before serving, to let the flavors meld together.

Use the leftover ingredients to make a slaw: Combine the remaining tomatoes, cilantro, 1/2 cup of the raw corn and 1 tablespoon of the olive oil.

Heat chicken fajita strips. Conventional Oven 15-18 minutes at 400°F from frozen. Convection Oven 4-6 minutes at 400°F from frozen. Microwave Oven 4 1/2 – 5 1/2 minutes on high setting from frozen. Place salad mix in bowls, top with ingredients, dressing and corn slaw! Enjoy

Note: Enjoy the leftover dressing as a dip with tortilla chips, crispy pita or your favorite raw vegetables.

Dressing recipe adapted from TastingTable.com 

New Products

Posted on September 5th, 2014 | Posted in New Products

New Products for the Week of September 1st!

9.5 New Products

Garden Harvest Dressings

Garden Harvest Salad Dressings (1 of 1)


Featured Product & Sale-18.5oz Turkey Hill Drinks

Posted on September 5th, 2014 | Posted in Featured Product

One last Summer hurrah for Turkey Hill tea! As Summer winds down you can still stock up on your 18.5oz Turkey Hill Drinks. They are on special this week! Each and every bottle of Turkey Hill Iced Tea — from their traditional Iced Tea to their Raspberry Tea — is made Cold-Fashioned for Freshness. Each bottle is made cold, bottled cold, shipped cold, and of course, sold cold. It does not get any fresher than that. We also sell Turkey Hill Lemonade, Fruit Punch and Iced Coffee. 

Iced Tea lo res18 oz

Sale Price: $1.44 off per CS
Run Date: September 8-12th
Pack Size: 18/18.5oz

Diet Green Iced Tea
Diet Iced Tea
Fruit Punch
Green Tea with Ginseng
Iced Tea
Lemonade Tea
Orange Tea
Peach Tea
Raspberry Tea
Sweet Southern Tea

**Some teas are special order so make sure to speak with your sales rep to place your order on time!

Click below for flavor descriptions and nutrition facts 

Iced Tea Flavors

Fruit Drinks

Turkey Hill Organic Iced Tea Flavors

Sale Price: $2.16 off per CS**
Run Date: September 8-12th
Pack Size: 18/18.5oz

Mocha Iced Coffee
Vanilla Iced Coffee

**Special Order

Iced Coffee Nutrition Facts

Recipe Thursday-Kettle Cuisine’s White Chicken Chili Dip

Posted on September 4th, 2014 | Posted in Appetizer, Recipes

KC White Chicken Chili dip (1 of 1)

As you gear up for some fall entertaining consider making this versatile dish using Kettle Cuisine’s White Chicken Chili! This is some serious party food. There is just something about a delicious dip that guests love. So, whether your customers are partying with friends or picnicking with the family, we promise Kettle Cuisine’s White Chicken Chili Dip will help make you your customers’ hero.

Yield 8 Servings
1 1/2 cups Kettle Cuisine White Chicken Chili Soup (KC7040, 2/8#)
4 ounces red bell pepper, diced (00802, 15#)
4 ounces yellow bell pepper, diced (00796, 5#)
1 ounce red onion, diced (00684, 10#)
1 ounce scallion, sliced into rings (01013, 3CT)
1 tablespoon cilantro, finely chopped (05329, 1#)
2 ounces Greek-style yogurt (885206, 2/4#, Kronos)
sea salt to taste (CQS031, 12.5#)
fresh black pepper to taste (CQP071, QT)

16 ounces tortilla chips (991816, 6/1#)

Note: No microvave? You can also prepare this dip in a saucepan on the stovetop.

Combine all ingredients in a microwave safe container. Place container in microwave and cook on high for one minute. Carefully remove container from microwave, and stir. Return container to microwave and cook on high for an additional minute or until hot. Carefully remove container from microwave, and stir again (using caution as the container may be hot). Place container or transfer dip to a serving bowl on a heatproof plate or mini crock pot.

Serve with chips and additional garnishes as desired.

Recipe from Kettle Cuisine

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