Key Food Albany Avenue

Key Food Albany Avenue Fresh produce and pre-made items. Weekly sales. Everyday low prices.

It's butternut squash season!! Cheesy Bacon Butternut SquashINGREDIENTS2 lb. butternut squash, peeled and cut into 1" pi...
09/26/2018

It's butternut squash season!!

Cheesy Bacon Butternut Squash
INGREDIENTS

2 lb. butternut squash, peeled and cut into 1" pieces
2 tbsp. olive oil
2 cloves garlic, minced
2 tbsp. chopped thyme
kosher salt
Freshly ground black pepper
1/2 lb. bacon, chopped
1 1/2 c. shredded mozzarella
1/2 c. freshly grated Parmesan
Chopped fresh parsley, for garnish
DIRECTIONS

* Preheat oven to to 425°. In a large ovenproof skillet (or in a large baking dish), toss butternut squash with olive oil, garlic and thyme. Season with salt and pepper, then scatter bacon on top.
* Bake until the squash is tender and the bacon is cooked through, 20 to 25 minutes.
* Remove skillet from oven and top with mozzarella and Parmesan. Bake for another 5 to 10 minutes, or until the cheese is melty.
* Garnish with parsley and serve warm.

Your whole family will LOVE this flavorful Lemon Pepper Chicken dish! INGREDIENTS1/2 c. all-purpose flour1 tbsp. lemon p...
09/24/2018

Your whole family will LOVE this flavorful Lemon Pepper Chicken dish!

INGREDIENTS

1/2 c. all-purpose flour
1 tbsp. lemon pepper seasoning
1 tsp. kosher salt
2 lemons, divided
1 lb. boneless skinless chicken breasts, halved
2 tbsp. extra-virgin olive oil
1/2 c. low-sodium chicken broth
2 tbsp. butter
2 cloves garlic, minced
Freshly chopped parsley, for garnish
DIRECTIONS

* Preheat oven to 400°. In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon. Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.
* In a large ovenproof skillet over medium-high heat, heat oil. Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then flip chicken breasts.
* To skillet, add broth, butter, garlic, and lemon slices and bake until chicken is cooked through and sauce has reduced slightly, 15 minutes.
* Spoon sauce on top of chicken and garnish with parsley.

This chilly weather is the perfect opportunity to try this Crockpot Chicken Noodle Soup recipe!INGREDIENTS1 1/2 lb. bone...
09/19/2018

This chilly weather is the perfect opportunity to try this Crockpot Chicken Noodle Soup recipe!

INGREDIENTS

1 1/2 lb. boneless skinless chicken breasts
1 large onion, chopped
3 carrots, peeled and sliced into coins
2 stalks celery, sliced
4 tsp. sprigs fresh thyme
4 tsp. sprigs fresh rosemary
3 cloves garlic, minced
1 bay leaf
Kosher salt
Freshly ground black pepper
10 c. low-sodium chicken broth
8 oz. egg noodles
DIRECTIONS

* In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour in broth.
* Cover and cook on low, 6 to 8 hours. Remove chicken from slow cooker and shred with two forks. Discard herbs and bay leaf. Return chicken to slow cooker and add egg noodles.
* Cook on low, covered, until al dente, 20 to 30 minutes.

This is the perfect way to make sure those Sunday dinner leftovers don't go to waste! Baked Spaghetti INGREDIENTS16 oz. ...
09/17/2018

This is the perfect way to make sure those Sunday dinner leftovers don't go to waste!

Baked Spaghetti

INGREDIENTS

16 oz. spaghetti
2 tbsp. extra-virgin olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
1 tsp. Italian seasonig
1 (28-oz.) can crushed tomatoes
1/2 c. basil, chopped
1 c. shredded mozzarella
1/4 c. Parmesan
Chopped fresh parsley, for garnish

DIRECTIONS
* Preheat oven to 350 degrees F. Grease a medium baking dish.
* Cook spaghetti according to package directions until al dente, drain, and set aside.
* Meanwhile, in a large skillet over medium heat, heat oil. Add onions and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef, season with salt, pepper, and Italian seasoning, and cook until no longer pink, about 8 minutes. Drain fat in a bowl lined with paper towels and return to pan. Pour in crushed tomatoes and basil and simmer until slightly reduced, about 10 minutes. Season with more salt and pepper to taste.
* Toss with spaghetti, then transfer to baking dish and top with mozzarella and Parmesan. Bake until cheese is melted and pasta is warmed through, about 20 minutes.
* Garnish with parsley.

Simple and easy this Lemon Garlic Shrimp is the perfect dinner for your family!INGREDIENTS2 tbsp. butter, divided1 tbsp....
09/12/2018

Simple and easy this Lemon Garlic Shrimp is the perfect dinner for your family!

INGREDIENTS

2 tbsp. butter, divided
1 tbsp. extra-virgin olive oil
1 lb. medium shrimp, peeled and deveined
3 cloves garlic, minced
1 tsp. crushed red pepper flakes
Juice of 1 lemon
2 tbsp. dry white wine (or water)
Freshly chopped parsley, for garnish

DIRECTIONS

* In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add shrimp, garlic, and crushed red pepper flakes and cook until shrimp is pink, 3 minutes.
* Remove from heat and stir in remaining tablespoon butter, lemon juice, white wine, and parsley.

Satisfy that sweet tooth with this delicious Honey Garlic Glazed Salmon recipe! INGREDIENTS1/3 c. honey1/4 c. soy sauce2...
09/10/2018

Satisfy that sweet tooth with this delicious Honey Garlic Glazed Salmon recipe!

INGREDIENTS
1/3 c. honey
1/4 c. soy sauce
2 tbsp. lemon juice
1 tsp. red pepper flakes
3 tbsp. extra-virgin olive oil, divided
4 6-oz. salmon fillets, patted dry with a paper towel
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1 lemon, sliced into rounds
Freshly chopped parsley, for garnish

DIRECTIONS
* In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.
* In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil.
* Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.
* Garnish with sliced lemon and parsley to serve.

This mini peach melba ice cream cake is the perfect dessert...Make it today! ingredients1 1/2 cups square shortbread coo...
08/29/2018

This mini peach melba ice cream cake is the perfect dessert...Make it today! ingredients

1 1/2 cups square shortbread cookie crumbs (such as Lorna Doone shortbread)
3 tablespoons butter, melted
3 cups vanilla bean ice cream
1/2 cup coarsely chopped fresh or frozen peaches, plus garnish
1/2 cup fresh raspberries,plus garnish
1 tablespoon chopped crystallized ginger
directions

For crust: Preheat oven to 350 degrees . In a medium bowl, combine cookie crumbs and melted butter. Press mixture onto the bottom and 1 1/2 inches up the side of a 6x3-inch springform pan. Bake for 5 to 7 minutes or until crust is set. Cool on a wire rack for 15 minutes. Freeze for 30 minutes.
For filling: Transfer ice cream to a large bowl and let stand at room temperature for 15 minutes, or until just softened. Gently fold in peaches, raspberries and ginger. Spoon mixture into frozen crust. Freeze, covered, for 4 hours.
To serve, use a thin metal spatula to loosen cake from sides of pan; unmold onto a serving plate. Let stand at room temperature for 20 to 25 minutes to soften slightly. Garnish with peaches and raspberries.

If you want to host a party and have trouble finding the perfect dish to make. Look no further! Grilled clambake with mi...
08/27/2018

If you want to host a party and have trouble finding the perfect dish to make. Look no further! Grilled clambake with miso-lime butter is your perfect dish !!

INGREDIENTS
4 lb. littleneck clams
3 tsp. kosher salt, divided, plus more
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup white miso paste
1 2 1/2" piece ginger, peeled, very finely grated
2 1/2 tsp. finely grated lime zest
1 tsp. crushed red pepper flakes
1 1/2 lb. baby new potatoes
1 lb. jumbo shell-on shrimp
4 ears corn, shucked
14 scallions
2 Tbsp. extra-virgin olive oil
1/4 cup chopped cilantro leaves with tender stems
1 Tbsp. toasted sesame seeds
Lime wedges (for serving

PREPARATION
Place clams in a large bowl of heavily salted cold water. Let soak 20 minutes. Drain and scrub any clams that are still dirty or sandy.
Pulse butter, miso, ginger, lime zest, and red pepper flakes in a food processor until smooth and well incorporated. Set aside half of miso butter for serving. Transfer remaining miso butter to a small bowl.
Prepare a grill for medium-high heat. Arrange 2 layers of 2 large pieces of foil on a work surface, overlapping to create one large surface area. Place potatoes in center of foil in 1 layer and dot with 2 Tbsp. miso butter. Season with 1 3/4 tsp. salt. Fold up sides of foil, then crimp and fold to seal. Transfer to a large rimmed baking sheet.
Arrange 2 more layers of 2 large pieces of foil in the same way to create 1 large surface area. Place half of clams in center of foil, dot with 1 1/2 Tbsp. miso butter, and enclose in a purse shape (so you can take a peek at clams when cooking). Repeat with more foil and remaining clams. Transfer both packets of clams to pan with potatoes.
Arrange shrimp, corn, and scallions on another large rimmed baking sheet in separate sections. Drizzle with oil; season with 1 1/4 tsp. salt. Toss to coat.
Grill potatoes, turning every 5 minutes, until tender when pricked with a toothpick, about 25 minutes total. Return potatoes in foil back to baking sheet to keep warm.
After potatoes have been cooking for 10 minutes, grill corn, brushing occasionally with miso butter and turning every 3–4 minutes, until charred in some spots, about 10 minutes total. Return corn to baking sheet and cover with foil to keep warm. Grill clams until they open, 10–15 minutes. Transfer to pan with potatoes and corn.
Grill scallions and shrimp, brushing with miso butter and turning once halfway through, until scallions are charred and shrimp is cooked through, 4–6 minutes, depending on their size. Return to baking sheet.
Cut each ear of corn into 4 pieces and divide between 2 platters. Divide potatoes, shrimp, scallions, and clams between platters, then pour clam juices over. Top with cilantro and sesame seeds. Serve with reserved miso butter, lime wedges, and lots of napkins.
Do Ahead: Miso butter can be made 2 days ahead. Cover and chill. Potato packets and clam packets can be grilled 1 day ahead. Enclose packets and chill.

Address

1525 Albany Avenue
Brooklyn, NY
11210

Opening Hours

Monday 7am - 11pm
Tuesday 7am - 11pm
Wednesday 7am - 11pm
Thursday 7am - 11pm
Friday 7am - 11pm
Saturday 7am - 11pm
Sunday 7am - 11pm

Telephone

+17188594600

Website

Alerts

Be the first to know and let us send you an email when Key Food Albany Avenue posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category