Janet’s Five and Dine

F & L Market has Gwaltney Sausage 2 for $3. Keep this recipe handy. A delicious strata you can make ahead and take it easy on Christmas morning!
Ingredients
6 English muffins, halved
1 lb ground maple sausage
1 sweet onion, diced
2 apples, cored and diced 8 sage leaves, minced
8 eggs
2 cups half and half
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded provolone cheese 1/4 cup shredded parmesan cheese
Instructions
1. Preheat oven to 350 degrees.  Lightly grease a 9×13 baking dish. Line the bottom of the dish with english muffin halves, cutting them as needed to fit.
2. In a large skillet over medium high heat, cook the ground sausage with the onion until sausage is brown. Add in diced apple and sage and cook another 3-5 minutes.
3. In a large mixing bowl, whisk together eggs, half and half, salt, and pepper. Stir in shredded cheeses.
4. Stir sausage mixture into egg mixture and pour over english muffins.
***At this point you can cover the dish and refrigerate it over night.
5. Bake in the preheated oven for 45 minutes to 1 hour, until set.

Janet’s Five and Dine

F & L Market has ground beef for $1.99 a pound, beautiful ground pork and everything else you need to make this fabulous one dish meal  Perfect for a snow day!
Ingredients
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 lb. ground beef 
1 lb. ground pork
2 (1.75-oz.) packets chili seasoning
1 (14-oz.) can diced tomatoes
2 tbsp tomato paste
2 c. chicken broth
2 (8.5-oz.) boxes Jiffy Corn Muffin Mix 
2 eggs
2/3 cups milk
1 cup frozen corn
1 c. shredded cheddar cheese
1 (16-oz.) can kidney beans, drained
Optional Toppings
Fresh salsa
Chopped green onion
Sour cream
Shredded cheddar cheese
Directions
  1. Preheat the oven to 375°F.
  2. In a 9- or 10-inch cast-iron skillet or sauté pan, heat the olive oil over medium-high heat until it shimmers. Add the onion and sauté for 1 minute before adding the garlic. Sauté for another minute and add the ground beef and pork, breaking up the meat with a wooden spoon and stirring until the meat is brown.
  3. Drain off any excess fat and stir in the chili seasoning, diced tomatoes, and tomato paste. Mix over medium heat for 1 minute, then pour in the chicken broth. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
  4. While the meat simmers, make the corn bread mixture: Stir together the Jiffy mix, eggs, and milk in a mixing bowl until just combined (do not overmix). Stir ½ cup of the frozen corn and the cheese into the corn bread batter and set aside. Stir the remaining ½ cup of corn and the kidney beans into the meat mixture.
  5. If using a baking or casserole dish, transfer the meat mixture from the stove top to the baking dish. Pour the corn bread batter over the meat mixture and bake in the oven for 35 to 40 minutes, until golden brown on top. Remove from the oven and allow to sit for 10 minutes before serving with optional toppings such as salsa, green onion, sour cream, and shredded cheese.

Janet’s Five and Dine

Low Carb Sausage Balls

F & L Market has Gwaltney Sausage 2 for $3. Sausage Balls are a Holiday favorite for most people. If you are watching your carbs, try this version for your Sausage Balls this Christmas!
  • 1 lb. Breakfast Sausage
  • 1 Large Egg
  • 1 Cup of Almond Flour
  • 8 Oz Cheddar Cheese
  • 1/4 Cup Grated Parmesan
  • 1 Tbsp coconut oil
  • 2 tsp Baking Powder
  • 1/4 tsp Salt

Keto Sausage Balls Directions:

  1. Preheat oven to 350
  2. Add eggs and spices to a bowl and beat until well combined
  3. Add all other ingredients to egg mixture
  4. Using a cookie scoop and your hands roll sausage mixture into 20-25 sausage balls (I made 23)
  5. Place sausage balls on a cookie sheet
  6. Bake for 16-20 minutes

Janet’s Five and Dine

Enchilada Meatballs

F & L Market has ground beef for $1.99 a pound. Use that as the basis of these yummy Cheesy Mexican Meatballs. Serve with Spanish rice or cauliflower rice.
Ingredients
  • 10 ounces red enchilada sauce divided
  • 1 pound ground beef
  • 3/4 cup oats (I measure them then grind them in my blender until they are coarsely ground.)
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon hot sauce optional
  • 2 cups grated cheese (cheddar, monterey jack, colby jack, and pepper jack are all good choices)
  • cilantro for garnish, if desired
Instructions
  1. Preheat oven to 350 degrees. Grease a 9 x 13″ inch baking dish.
  2. Mix 1/4 cup enchilada sauce, ground beef, oats, eggs, salt, onion powder, garlic powder, pepper, oregano, cumin, chili powder, and hot sauce. I use my hands to combine them.
  3. Form meatballs by hand or with a cookie scoop. (I like to use a medium sized cookie scoop, about 2 tablespoon size.) Drop meatballs into the 9 x 13″ pan. (Most of the time I leave the meatballs in the rustic shape of the cookie scoop. Once in awhile I do roll the meatballs until they are perfectly round. They taste the same either way!)
  4. Pour remaining enchilada sauce over meatballs. Cover and bake in preheated oven for 30 minutes.
  5. Uncover and sprinkle cheese over meatballs. Bake for 10 more minutes or until cheese is melted.
  6. Serve right out of the oven!

Janet’s Five and Dine

Bourbon Banana Walnut Bread

F & L Market has banana’s for .29 a pound. Use them to make this amazing banana bread, dressed up for the holidays!
Ingredients
  • 1 1/3 cups all-purpose flour
  • ¾ teaspoon fine grain salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 5 1/3 tablespoons unsalted butter
  • 2/3 cup sugar
  • 2 large eggs lightly beaten
  • 2 very ripe bananas mashed
  • ½ cup coarsely chopped walnuts
  • 1 tablespoon bourbon
Instructions
  1. Have all ingredients at room temperature. Position a rack in the lower third of the oven. Preheat the oven to 350° F. Butter a 9×5-inch loaf pan, and set aside.
  2. Whisk the dry ingredients (flour through baking powder) together in a medium bowl. Set aside.
  3. In a large bowl, cream the butter and sugar together using a sturdy fork or in a Kitchen-aid until it’s lightened in color and texture. Mix in the flour mixture until well blended and the consistency of brown sugar. Gradually beat in the eggs.
  4. Fold in the mashed bananas, walnuts, and bourbon. Scrape the batter into the pan and spread evenly. Bake at 350° F for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 5 – 10 minutes before unmolding to cool completely.

Janet’s Five and Dine

Pork Chops Romano

F & L Market has Value Pack Assorted Pork Chops for $1.69 lb. Use them to make this delicious winter dish. So tasty!

Ingredients

  • 4 thinly sliced center cut pork loin chops, pounded thin
  • Salt and pepper, to liking
  • 1/2 to 3/4 cup all-purpose flour
  • 1 – 2 large eggs, beaten with 1 TBS. water
  • 1 cup unseasoned Panko breadcrumbs
  • 1/2 cup grated Romano cheese
  • 1 – 2 TBS oil for frying
  • 1/2 cup dry white wine
  • 1 lemon, sliced
  • 1/2 cup chicken stock or broth
  • 1/4 cup unsalted butter, at room temperature
  • chopped parsley, for garnish

Instructions

  1. Season flattened pork chops with salt and pepper. Set aside.
  2. Prepare a dredging station. Put the flour in a shallow dish. Put the eggs and water in another shallow dish. In a third shallow dish, combine the Panko bread crumbs and Romano cheese.
  3. In large non-stick skillet, heat the oil over med-high heat until shimmering. With a piece of pork, dredge in flour, shaking off excess. dip in egg mixture, then coat in Panko-Romano mixture and add to hot pan with oil. Cook on each side until golden brown, about 5 minutes per side, and transfer to dish in a warm oven. Continue process with the rest of pork chops. (For best results, do not over crowd pan. Brown pork chops in batches if you need to.)
  4. Once all chops are browned on both sides, wipe pan with paper towel and return to stove. Add wine to pan and bring to boil over med heat. Add in lemon slices and let mixture reduce by half.
  5. Once reduced by half, turn heat down to low and add chicken stock or broth. Heat until warmed through.
  6. Swirl in room temperature butter. Once butter is melted and incorporated into sauce, Add chops back in and coat with sauce. Continue to heat on low until chops are cooked all the way through. (about 3 minutes).
  7. Turn heat off and sprinkle with chopped parsley before serving, if desired.

Janet’s Five and Dine

Baked Garlic Paprika Chicken

F & L Market has Chicken Drumsticks for .69 a pound. Use them to create this delicious , affordable, one sheet complete meal!
Ingredients
  • 3 -3 ½ pound chicken drumsticks
  • 1 ¼ teaspoons salt
  • 1 teaspoon white pepper
  • 1 teaspoon bouillon powder (you may replace with salt)
  • 1/4 cup canola oil
  • 4-6 garlic cloves minced
  • 2 Tablespoons onion powder
  • 1 Tablespoon smoked paprika
  • ½ teaspoon cayenne pepper (optional)
  • 3-4 Tablespoons fresh herbs (thyme, parsley, oregano)
  • 1 pound or more green beans and carrots or any vegetables
Instructions
  1. Wash chicken legs dry, rub with salt , white pepper and bouillon powder and set aside
  2. In a small pan set over medium low heat, combine canola oil, minced garlic, fresh herbs, smoked paprika and cayenne pepper . Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minutes.
  3. When ready to bake, preheat oven to 425°.
  4. Place the chicken in a large bowl, toss with garlic paprika spice mix, then sprinkle with the onion powder.
  5. Line a baking pan with foil; Add vegetables at the bottom, top with a wire rack. Arrange chicken legs out in a single layer.
  6. Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes
  7. If desired rotate chicken halfway through-roughly 25 minutes.
  8. Remove chicken and vegetables. For a carb option serve with rice

Janet’s Five and Dine

Glazed Corn Beef and Cabbage

F & L Market has a 12oz corned beef brisket for $3.99. Between the glaze and Horseradish Sauce, you will have an amazing meal in no time.
Ingredients:
  • For the Corned Beef:
  • 1 (3 lb.) corned beef brisket with seasoning packet
  • 10 small red potatoes
  • 5 large carrots, peeled and sliced into 3-inch chunks
  • 1 head cabbage, outer leaves removed, and cut into small wedges
  • For the Horseradish Sour Cream:
  • 1 cup sour cream (light sour cream is fine)
  • 2-3 Tbsp. drained horseradish, more or less to taste
  • 2 tsp. Dijon mustard
  • 1/8 tsp. cayenne pepper, or to taste
  • 1/4 cup minced fresh parsley
  • For the Brown Sugar Glaze:
  • 1/2 cup light brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup yellow mustard
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
Directions:
  1. Put the corned beef and seasonings from the packet in a very large pot, large enough to hold all of the vegetables too.
  2. Cover the brisket with water, place the lid on the pot, and bring to a boil. Lower the heat to a simmer, and cook for 2.5 hours.
  3. Meanwhile, make the Horseradish Sour Cream. Combine the sour cream, horseradish, Dijon mustard, cayenne pepper, and parsley in a small bowl. Stir to combine, cover and chill until serving time.
  4. Prepare your veggies. Do not core the cabbage. The core will help hold the cabbage wedges together as it cooks.
  5. After 2.5 hours, add the potatoes and carrots to the pot. Cover, and cook for 15 minutes.
  6. Add the cabbage to the pot and allow it to cook for 10 minutes.
  7. Preheat the oven to 375*F.
  8. Make the glaze. In a small saucepan, combine all of the glaze ingredients and stir over medium heat for five minutes.
  9. Remove the brisket from the pot, trim off any large fatty pieces still remaining, and discard. Leave the veggies in the pot for now.
  10. Place the brisket in a baking pan, and pour the warm glaze over the brisket.
  11. Place the glazed brisket in the warm oven, and cook for about 10 minutes, basting a couple of times with the run off glaze.
  12. If desired, turn on the broiler to crisp up the glaze just a bit before removing the brisket from the oven.
  13. Slice the brisket and serve alongside the vegetables with a hefty dose of the horseradish sour cream.

Janet’s Five and Dine

Sweet Potato Biscuits

F & L Market has NC Sweet Potatoes for .49 a pound. I use them to make these amazing biscuits which pair PERFECTLY with the Country ham they have for $2.79 a pound.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 tablespoons cold butter (2 ounces, cut into pieces)
  • 1 cup leftover sweet potato casserole (or mashed sweet potatoes)
  • 1/8 – 1/4 cup milk (or more, if needed)

Instructions

  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper (or spray with cooking spray).
  2. Mix dry ingredients in food processor. Pulse butter into flour mixture until all butter has been blended into the flour. Process in the sweet potatoes to the flour mixture, just until fully combined with flour.
  3. Add 1/8 cup of milk to mixture. Add more milk, a tablespoon or two at a time, if necessary to achieve a ball of dough in your processor. Dough should be soft and smooth, not dry or too wet. If you end up with dough that is too wet and sticky, at a bit more flour so that it can be handle and rolled. If too dry, add more milk.
  4. Roll dough on your surface so that it is approximate 1/2-inch thick. Cut in 2-inch rounds with a biscuit cutter. Place rounds on prepared baking sheet. Reroll remaining dough and continue cutting rounds until all dough is used.
  5. Bake for 9-10 minutes, or until biscuits are golden brown.

Janet’s Five and Dine

Holiday Sausage Stars

F & L Market has Jamestown Sausage 3 lbs for $5. Use it to make this, one of my most requested appetizers, and happily one of the easiest to make!

1 pound pork sausage
1 ¼ cup grated cheddar cheese
1 ¼ cup grated Monterrey jack cheese
1 cup prepared ranch dressing
1 tsp. ground red pepper (or to taste)
1 package wonton wrappers
 
2 dozen stars
Preheat Oven to 350. Grease mini muffin tins with non stick spray. Place wonton wrappers in tins and bake 5 mins to create the “ star cup. “
Brown sausage, drain and set aside. Add 1 1/4 cup of grated sharp cheddar, 1 1/4 cup of Monterrey Jack grated cheese. Add 1 cup of ranch dressing, 1 tsp of ground red pepper or to taste. Mix well, fill your cups and bake another 5-8 mins till heated through.
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