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Food Fight! Chicken Noodle Soup vs. Potato Soup, which do you prefer? Tell us in the comments!

Chop suey is often made with bamboo shoots and water chestnuts - add them to this recipe if you wish. Serve with udon noodles.

Pork Chop Suey

1 cup(s) reduced-sodium chicken broth
3 tablespoon(s) reduced-sodium soy sauce
2 tablespoon(s) molasses, preferably blackstrap
1/4 teaspoon(s) freshly ground pepper
5 teaspoon(s) cornstarch
2 tablespoon(s) canola oil, divided
1 pound(s) pork tenderloin, trimmed, halved lengthwise, and cut into 1/4-inch-thick pieces
1 medium onion, slivered
1 medium red bell pepper, thinly sliced
3 cup(s) mung bean sprouts
1 tablespoon(s) minced fresh ginger

Combine broth, soy sauce, molasses, and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts, and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice), and cook, stirring, until slightly thickened, about 1 minute.

Happy Monday!

Cooking Tip of the Week: To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing. (Or - never say I told you this - microwave it for 10 to 15 seconds.) -- Patricia Yeo

Even though the Derby isn't around for another year, I came across these Kentucky Hot Brown Bites that look mouthwatering!

Kentucky Hot Brown Bites

1 can refrigerated crescent rolls
1 cup finely chopped turkey
1 cup cheese sauce (Recipe Follows)
2 slices bacon, chopped
1 tomato, diced
1/4 cup grated Parmesan cheese

Cheese Sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup milk
Pinch of freshly ground pepper
Freshly grated nutmeg, to taste
1/2 cup coarsely grated Swiss

Mornay Sauce:Melt butter in a heavy-bottomed saucepan over medium-high heat. Stir in flour, and cook, stirring constantly, about 1 minute. (Do not let mixture brown.) Add milk, whisking constantly. Bring to a low boil, and cook, stirring constantly, about 2 minutes more. Season with salt, pepper, and nutmeg. Remove from heat, and stir in cheese. Allow to cool slightly.Bites:Preheat oven to 350 degrees.In a small bowl combine finely chopped turkey and mornay sauce.Lightly spray a mini muffin pan with non stick cooking spray.Unroll crescent rolls and press dough into one large rectangle. Cut rectangle into 24 squares. Press dough squares into muffin cups and shape up around the edges.Fill each muffin cup with some of the turkey mixture. Top each bite with some diced tomato, bacon and parmesan cheese. Bake 13-15 minutes or until lightly browned.

Back to School Tip: Have school-age children set their own alarm clocks to get up in the morning. Praise them for prompt response to morning schedules and bus pickups.

Food Fight! Marinara vs. Alfredo, which do you prefer? Tell us in the comments!

"Sub"? "Hoagie"? "Grinder"? "Hero"? It depends on where you grew up. But we can all agree that the addition of spinach, and the omission of a greasy fried breading, give this old-school favorite a deliciously healthy profile.

Chicken Parmesan Hoagie

1/2 cup(s) all-purpose flour
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground pepper
1 pound(s) boneless, skinless chicken breasts, (2 breasts cut into 4 portions or 4 small breasts)
4 teaspoon(s) extra-virgin olive oil
2 cup(s) baby spinach
1 cup(s) marinara sauce
1/4 cup(s) grated Parmesan cheese
1/2 cup(s) shredded part-skim mozzarella
4 soft whole-wheat sandwich rolls

Position oven rack in top position; preheat broiler.Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat.Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls.

Happy Monday! Just for fun, Share if you LIKE!

The simplest ingredients are sometimes the best, egg stuffed potatoes are just what you need for a Saturday Brunch!

Baked Potatoes, slightly cooled
Melted Butter
Kosher Salt and Black Pepper
Shredded Cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
Additional fillings of your choice: sauteed vegetables, bacon or ham, etc.


Preheat oven to 350 degrees.Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use.Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.) Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired.Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.

Back to School Tip: Make copies of all your child's health and emergency information for reference. Health forms are typically good for more than a year and can be used again for camps, extracurricular activities, and the following school year.

Food Fight! Pizza Night or Taco Night? Tell us in the comments!

Steak lovers can savor this dish, since lean beef, in moderate portions, is still heart-healthy. Brightly colored peppers supply plenty of antioxidants, and quick-cooking brown rice means dinner's ready in no time (and everyone gets whole-grain benefits).

1 navel orange
1/4 cup(s) dry sherry
2 tablespoon(s) soy sauce
1 tablespoon(s) cornstarch
1 pound(s) beef eye round steaks, trimmed of fat and thinly sliced
3 teaspoon(s) canola oil
2 red and/or orange peppers, thinly sliced
1 package(s) (8.8-ounce) precooked whole-grain brown rice

From orange, grate 1 teaspoon peel and squeeze 1/3 cup juice. In large bowl, combine orange peel and juice with sherry, soy sauce, and cornstarch. Add beef and toss to coat; set aside.In 12-inch skillet, heat 1 teaspoon oil on medium-high until hot. Add peppers and 2 tablespoons water, and cook 5 minutes or until peppers are tender, stirring frequently. Transfer to medium bowl.In same skillet, heat remaining 2 teaspoons oil on high. With slotted spoon, transfer half of beef to skillet, reserving orange-juice mixture. Cook beef 1 minute, stirring frequently. Transfer beef to bowl with peppers. Repeat with remaining beef.Add 1/4 cup water, then reserved orange-juice mixture, to skillet; heat to boiling. Boil 1 minute. Meanwhile, prepare rice as label directs.To serve, toss beef and peppers with orange sauce. Serve beef and pepper stir-fry over rice.

Happy Monday! Click 'Like' if you can relate!

Happy Labor Day!

Looking for a last minute side for today? Stop into Dillonvale IGA and pick up a Seedless Watermelon and Western Cantaloupe for a delicious and healthy fruit salad!

You may have chicken and steak for the adults, but the kids will always be happy with an Oscar Meyer Hot Dog! Stop into Dillonvale IGA and grab a pack for only $.99!

What is on the menu for you Labor Day party? Stop into Dillonvale IGA for some Ground Chuck for only $2.49/lb!

Whether you are having family over or heading to a friends, Bush's Baked beans are always a fan favorite, 3 for $5.00 right now at Dillovale IGA! Stop in and grab some hearty Amish Country sides,only $.99/lb, to top off your Labor Day celebration!

Tomato, Basil, and Cheddar soup is a great remix of the classic! Try with chunky bread for a weekday lunch!

2 28-oz. cans of diced tomatoes
1 yellow onion, chopped
2 cloves of garlic, chopped
1 tsp olive oil
2 cups of vegetable broth
1 cup of plain Greek yogurt
1 cup cheddar cheese, grated
1/2 cup basil, chopped, loosely packed
2 tsp of oregano
1 tsp sugar
salt and pepper to taste

Directions: Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheddar cheese if desired.