New Blog...

Come visit us at our new blog!

http://www.providencesavory.wordpress.com/

All of the recipes and links on this blog have already been transferred over.
The new blog is much more user friendly, easier to read, and has some new features we'll continue to build on for the future, such as-

• Downloadable Recipe Cards
• A "Meet the Team" section where you can learn about our Awesome Savory Specialists
• Click on a recipe title for links to related recipe posts from our blog as well as other blogs
• and more!

Cheeseburger Chowder

Recipe from: campbellkitchens.com
Prep: 10 min/ Cook Time: 20 min/ Serves: 8

1 lb. ground beef
1 large onion, chopped (about 1 cup)
2 cans (26oz each) Campbell's Condensed Cream of Mushroom Soup (Regular or 98%Fat Free)
2 soup cans milk
1 cup finely shredded cheddar cheese
1 cup Pepperidge Farm Seasoned Croutons

Cook the beef and onion in a 3-quart saucepan over medium-high heat until the beef is well browned, stirring often to break up meat. Pour off any fat. Stir the soup and milk in the saucepan. Cook until mixture is hot and bubbling. Stir in 1/2 cup cheese. Cook and stir until the cheese is melted. Divide soup among 8 bowls. Top each bowl with 1 tablespoon remaining cheese and 2 tablespoons croutons.

Steamed Zucchini

Recipe from: allrecipes.com

Prep: 5 min/ Cook Time: 15 min/ Ready In 20 min/ Yields: 4 servings

4 zucchini

2 cloves garlic

1 tablespoon olive oil

Bring a large pot of water to a boil. Trim ends from zucchini. Cut each one in half, then cut each half lenghtwise into quarters. Place zucchini and garlic into a steamer basket, then place steamer basket into the pot. Steam for 10-15 minutes, or until the zucchini are tender. Transfer zucchini to a large bowl. Mash the garlic and put into the bowl with the zucchini. Drizzle the olive oil into the bowl and toss until the vegetables are coated with garlic and oil.

Justin's 7.86 Swedish Meatballs

This tasty appetizer is my tribute to Sandra Lee and here semi-homemade philosophy. I had found a really awesome recipe for Swedish Meatballs, but the ingredients list went forever! So I decided to save some time and money by not making the meatballs myself, but instead purchased some frozen meatballs and cooked them up in the microwave, and then used the remaining ingredients from the recipe to create my own quick, creamy gravy.

Recipe by: Carrie P.
Prep: 5 min/ Total Time: 8 min/ Makes: 5 servings

1 packet brown gravy mix
1 cup water
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
3 tablespoons heavy whipping cream
Salt and Pepper to taste
30 meatballs, frozen, cooked as directed on package

Empty packet of gravy mix into a small saucepan. Gradually whisk in water until blended. Add allspice and nutmeg. Cook on medium heat, whisking frequently until gravy comes to a boil; reduce heat and simmer 1 minute. Remove from heat and stir for one minute more. Add cream and whisk until well blended. Season to taste with salt and pepper. Pour gravy over cooked meatballs and serve.

Fried Cheese Ravioli with Tomato Red Pepper Relish and Artichoke Caper Dip

Looking for new superbowl snack ideas? Try this fun recipe, sure to please fans on both sides!

Recipe from: Sandra Lee Semi-Homemade 20 Minute Meals 2
Total Time: 20 min/ Makes: 4 servings

vegetable oil, for frying
1 pkg. (9 oz) refrigerated four cheese ravioli

For Tomato Pepper Relish
1 cup roasted red peppers, drained, finely chopped
1/4 cup diced tomatoes, drained, finely chopped
1 tablespoon light brown sugar
1 teaspoon balsamic vinegar

For Artichoke Caper Dip
1 jar (6.5 oz) marinated artichoke hearts, drained, finely chopped
2 teaspoons capers
2 teaspoons mayonnaise
2 tablespoons sour cream
1 tablespoon grated Parmesan cheese
1 teaspoon lemon juice

In a straight-sided skillet, heat 2 inches of oil over medium-high heat. (The oil is ready when a drop of water splatters in the skillet.) When oil is ready, carefully fry ravioli until golden brown, about 1 minute per side. Drain on paper towel-lined plate.

For tomato pepper relish, combine red peppers and tomatoes in a small bowl. Stir in brown sugar and balsamic vinegar and set aside.

For artichoke caper dip, combine artichoke hearts, capers, mayonnaise, sour cream, Parmesan cheese, and lemon juice in a small bowl. Serve ravioli hot with Tomato Pepper Relish and Artichoke Caper Dip.

Happy Chinese New Year!

For a quick and easy themed dinner solution, tonight we are featuring Wanchai Ferry's Sweet and Sour Chicken Dinner Kit. This fun-shaped box comes with jasmine rice, sweet and sour sauce, pineapple & waterchestnuts, and seasoned cornstarch, you just add chicken (or pork or shrimp) & water and in 20 minutes dinner's ready! You can even add more vegetables like carrots or snow peas to sneak more nutrients into your kid's diets. And to complete the meal, you can purchase La Choy Fortune Cookies and Chopsticks for an added element of fun! Everything (short of the chicken) can be purchased from the Asian Aisle in our store (Aisle 3) and if Sweet and Sour Chicken doens't tickle your fancy, Wanchai Ferry also has 3 other kits: Kung Pao Chicken, Spicy Garlic Chicken, and Cashew Chicken, and each comes with it's own unique sauce and toppings and the jasmine rice. So Welcome the Year of the Ox with a fun and fast meal that your family is sure to enjoy!

Pace Pico De Gallo Tortilla Soup

This soup is quick and easy to whip up, easy on the caloric intake, and has a nice little kick to it!

Recipe from: campellkitchens.com

Prep: 15 min/ Total Time: 15 min/ Makes: 4 servings

1 jar (16oz) PACE Pico De Gallo

2 cups chicken broth

1 large zucchini, diced (about 2 cups)

1 cup diced cooked chicken

2 tablespoons chopped fresh cilantro leaves

3 corn or flour tortillas (6-inch), cut into strips

Heat the pico de gallo, broth, zucchini, and chicken in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the zucchini is tender. Stir the cilantro and tortilla strips into the saucepan.