Celebrate June Dairy Month with Safeway! ...and earn tickets to see Ice Age: Continental Drift with your family as part of #JuneDairyMovies .
I packed up my herd and decided to stock up on some our family's favorites. All you need is a Safeway Club Card. Signing up is easy, just check with your customer service desk. I replaced mine not long ago, filled out the form in-store and was presented with a shiny new card. You can find all sorts of sales and discounts throughout the store available with your card.
Then to get in on the June Dairy Month promotion we headed over to the dairy section. There are plenty of signs with details. Just look for the Ice Age characters.
Then look for participating products marked under the price tag for this deal.
I stocked up on cream cheese since it was not only on sale with my club card but also what I needed for my recipe. In honor of June being dairy month I had two recipes in mind to treat my family with. I was going to make our family's favorite Green Sour Cream Chicken Enchiladas and a New York Cheesecake with a Cranberry Blueberry Topping.
I loaded my cart with items like Simply Cranberry Juice, Sargento Cheese Shreds, Danimals and Darigold Sour Cream. I reached my $40 in participating dairy products in this one visit, but this promotion runs through June so you can add to your total with every store visit.
Check the bottom of your receipt to see how much you have towards your two movie tickets. When you reach $40, the Catalina coupon machine will give you a voucher at checkout to redeem on the site listed on that voucher.
Loaded down with all these great products I was ready to start cooking! I am going to share two great recipes with you. The first is my Mom's
Green Sour Cream Chicken Enchiladas
You Will Need:
- 2 chicken breasts, poached (or use a rotisserie chicken or leftover chicken meat)
- 1 - 10oz. cans of chicken stock, divided
- 1 pint sour cream
- 1 - 4oz can of green chilies, chopped
- 1 can diced tomatoes, drained
- 1 can green enchilada sauce
- 1 doz. small corn tortillas
- 3 c. grated Sargento Mexican Cheese blend
- 1 can black olives, sliced
- 4 green onions, thinly sliced - divide white and green parts
Preheat the oven to 350 degrees
Shred the chicken and set aside. Chop the green onions and slice olives if needed. Set aside.
In a large bowl combine the sour cream, green chilies, diced tomatoes, enchilada sauce and half the chicken stock.
In a warm cast iron griddle heat up the corn tortilla till pliable. I like to do one at a time as I build the enchiladas.
Pour a little of the sauce in the bottom of a casserole dish, just to cover. Then begin building your first enchilada. I usually lay out my ingredients and set my tortilla on a small plate. Put a little chicken, cheese, green onions and olives in the middle. Spoon on a little sauce, roll the tortilla and place seam side down in the casserole dish.
Continue till the dish is full. Then add the remaining stock to the sauce and pour this over the top of your enchiladas. Top with more cheese and bake for 25-30 minutes. Garnish with remaining green onions and olives.
Then for dessert, bite into a homemade slice of,
New York Cheesecake with Cranberry & Blueberry Topping
adapted from Baking Illustrated
Cheesecake is a treat my husband loves, but I had never tried making myself. I was intimidated by the smooth and creamy classic.
You know what? It was easy, and dairy month seems like a great time to give it a try!
You Will Need:
- 5 Tbsp. unsalted butter, melted + 1 Tbsp. for the pan
- 8 whole graham crackers, crushed to crumbs
- 1 Tbsp. sugar
- 5 - 8oz pkgs Philadelphia Cream Cheese *room temp.
- 1/8 tsp. salt
- 1 1/2 c. sugar
- 1/3 c. sour cream *room temp.
- 2 tsp. lemon juice
- 2 tsp. vanilla extract
- 8 large eggs, 6 whole & 2 yolks *room temp
- 2 c. Simply Cranberry Juice
- 1/2 c. frozen blueberries
- 1 Tbsp. cornstarch
Start with the crust.
Preheat the oven to 325 degrees.
Brush a 9-inch springform pan with 1/2 Tbsp. melted butter.
Combine crushed graham crackers, 5 Tbsp. melted butter and sugar till well moistened. Press this into the bottom of the springform pan. Bake for 10-13 minutes until golden. Cool and set aside.
Move onto the cheesecake.
Turn the oven up to 500 degrees.
In a stand mixer start by beating the cream cheese on low for about a minute. Scrape down the bowl and add the salt and half the sugar, beat for another minute. Scrape and then beat in the remaining sugar. Scrape the bowl and add the sour cream, lemon juice and vanilla extract, beat for another minute. Begin adding the eggs. Add one at a time beating well and scraping the bowl down between additions.
Brush the remaining 1/2 Tbsp. of butter on the sides of the pan. Pour in the filling and place over a baking tray - in case it overflows in the oven. Bake for 10 minutes without opening the oven. Then turn down the temperature to 200 degrees and continue to bake for another 1 1/2 to 2 hours until the internal temperature reaches 150 degrees.
Cool on a wire rack for 2 hours. Then run a knife around the edge and wrap tightly with cling wrap and refrigerate for at least 3 hours. Before serving set out for 30 minutes, run a knife around the edge again and carefully remove the sides of the pan.
Finish up with the topping.
Put 2 cups of Simply Cranberry juice in a saucepan. Reduce over medium heat by half. Then add the blueberries till it comes back up to a simmer. Dissolve the cornstarch in a small bowl with water. Add this to the simmering pan. Stir and let the topping thicken. Turn off the heat and let it it cool before serving on top of the cheesecake slices.
So this is how we enjoyed some of our dairy month items. You can find more recipe inspiration at Easy Home Meals or on the Easy Home Meals Facebook page. Remember, you have all month to earn your tickets. What dairy products will you be stocking up on this month?
*Disclaimer - I am a member of the Collective Bias™ Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias™ and Safeway #CBias #SocialFabric. All opinions are my own.