Honey Gazed Pork Roast

F & L Market has Pork Pick nic roast for $1.49 a pound. This is a delicious and different way to prepare it!
Instead of the traditional cured ham that’s full of sodium and nitrates, bake the flavors of honey-baked ham into a pork picnic roast. The meat slowly roasts so that the sugar-honey spice rub bakes into a shellac-like crust. And the roast slices like ham, with firm but juicy slices that go perfectly with a simple honey-mustard sauce. We use a skin-on picnic roast here, which is cheaper than a Boston butt roast—making the holiday a little more affordable. Use a sharp knife to remove the skin, but leave the fat layer on to insulate the meat as it cooks.


  • 1 (5-lb.) bone-in pork picnic half roast
  • 6 1/2 tablespoons honey, divided
  • 1/4 cup packed brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/3 cup canola mayonnaise
  • 1/4 cup Dijon mustard
  • 1/4 cup apple cider vinegar
  • 3/8 teaspoon ground red pepper

How to Make It

Step 1
Preheat oven to 300°F.
Step 2
Trim tough outer skin layer from pork, leaving as much fat as possible intact. Discard skin. Rub 2 1/2 tablespoons honey over pork. Combine sugar, salt, pepper, cinnamon, ginger, and cloves in a bowl; rub mixture evenly over all sides of pork. Place pork, fat side up, in a foil-lined broiler pan.
Step 3
Bake at 300°F until a thermometer inserted in thickest portion registers 170° to 180°F, about 3 to 3 1/2 hours. Remove from oven; let stand 15 minutes before cutting into thin slices.
Step 4
Combine remaining 1/4 cup honey, mayonnaise, and remaining ingredients; serve sauce with pork.

Tuscan Whole Roasted Chicken

F & L Market has whole chickens are .79 a pound. This Tuscan Roasted Chicken will make it company worthy.


  • 1 Whole chicken
  • 2 onions quartered
  • 8 garlic cloves
  • 1 cup white wine
  • 1 cup chicken stock
  • fresh rosemary

for the rub

  • 2 sprigs fresh rosemary
  • 2 garlic cloves
  • zest and juice of 1 lemon reserve lemon
  • salt & pepper to taste
  • 4-5 tablespoons olive oil


  • Pre-heat the oven to 400
  • To make the rub, finely chop the rosemary and garlic then mix with the lemon zest and juice, salt, pepper and olive oil.
  • Rub the mixture over the chicken, loosening the skin gently and pushing some of the rub under the skin.
  • Place the reserved lemon in the cavity of the chicken then place the chicken in a oven-proof dish.
  • Add the onions, garlic cloves and extra rosemary then pour in the wine and chicken stock.
  • Place the chicken in the oven and immediately turn the temperature down to 350
  • Allow to roast for 45 minutes until almost cooked through then turn the heat up to 400 to allow the skin to crisp up.
  • When the chicken is golden brown and cooked through, remove from the oven and allow to rest for 10-15 minutes before carving and serving.

Cabbage Salad with Cucumber

We are starting to see some fresh cucumbers out of the garden. Pair that with F & l market’s cabbage .49 a pound. And ANYTHING from F & L Markets fantastic meat department.


  • 1 cabbage small head, 3lb, sliced thinly
  • 4 cucumbers small, sliced or 1 english cucumber
  • 6 green onions springs, sliced
  • 5 TBSP vegetable oil or olive oil
  • 2 TBSP white distilled vinegar
  • 1 1/2 tsp salt
  • 2 TBSP fresh dill chopped
  • 1 tsp sugar


  • Combine the cabbage and salt in a large bowl.
  • Stir in the remaining ingredients and serve immediately.
  • To make-ahead chop and prepare the veggies; store in the fridge. Before serving, combine the salt with the cabbage first then add remaining ingredients.

Whole Chicken Cacciatore

F & L Market has whole chicken for .79 a pound. This is an amazing , flavorful way to prepare it!

Ingredients list

  • 1 whole chicken, approx. 4 lbs
  • Salt and fresh cracked pepper
  • 2 tablespoons olive oil, more if needed
  • 8 cloves garlic, minced
  • 1 medium onion, thinly sliced
  • 10 oz (300g) mushrooms , sliced
  • 1 teaspoon Italian seasoning
  • 1/3 cup red wine
  • 1/3 cup chicken stock
  • 1 can crushed tomatoes
  • 7 oz grape or cherry tomatoes
  • Sprigs of fresh thyme
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons each freshly chopped parsley and basil


1. Rinse chicken and pat dry. Season on all sides with salt and pepper. Heat oil in a heavy stock pot drizzled with olive oil. Cook chicken on all sides until nicely browned, about 10-12 minutes. Remove chicken and transfer to a shallow plate, set aside.
2. In the same pot, add the sliced onions and mushrooms to the pot. Increase heat to medium-high. Cook until the onions are translucent, and the mushrooms have given up most of their moisture,  stirring frequently about 10 minutes. Add the garlic and cook a minute more.
3. Add the wine to deglaze the Dutch oven and scrape up any browned bits at the bottom. Simmer until the wine has reduced by half. Add tomatoes, crushed tomatoes, chicken stock and stir in Italian seasoning, basil, parsley, thyme and crushed chili pepper. Adjust seasoning with salt and pepper. Simmer uncovered for another 5 minutes.
4. Add the chicken back to pan on top of the tomatoes and onions. Lower the heat and cover the dutch oven with the lid slightly ajar. Cook on a low simmer, turning and basting from time to time, until chicken is tender, about 40 to 50 minutes until the meat is falling off the bone. Garnish with basil, parsley and fresh thyme and serve immediately over pasta.
Recipe notes:
  • This chicken cacciatore can be made up to 1 day ahead and reheated at the last minutes. It’s delicious!
  • You can add chopped green or Kalamata olives as well as red peppers for even more flavor.
  • You can adapt this recipe for the slow cooker. Brown chicken first, then add all ingredients in the slow cooker and cook on HIGH for 4-6 hours or LOW for 6-8 hours. I have also done this in an insta pot pressure cooker.

Easy Peasy Low Country Foil Packet

F & L Market has everything you need to make this easy foil meal.
  • 1 pound peeled, deveined shrimp
  • 1 pound baby red potatoes, diced
  • 1/2 pound andouille sausage, sliced
  • 3 ears corn on the cob, cut in half
  • 6 teaspoons olive oil
  • 3 teaspoons cajun seasoning or syliva’s soul seasoning
  • Preheat oven to 425F or preheat grill to medium-high heat.
  • Precut 6 large pieces of heavy-duty aluminum foil (about 12 inches each). Divide shrimp, potatoes, sausage and corn into 6 portions and place in center of foil. Drizzle each with 1 tsp. olive oil and season with 1/2 tsp. Cajun seasoning (add more or less depending on level of heat desired).
  • Roll long side of foil together on top and fold sides in, sealing the foil packet tightly.
  • Bake in preheated oven or grill 20-30 minutes or until potatoes are tender and shrimp is cooked through

Spring Cucumber Salad

F & L Market has Fresh Green Cabbage .49 pound, Fresh cucumbers .69 each. Use them to make this amazing , fresh Spring Salad. Adds flavor and color to your table!
  • 1 1/2 cups packed shredded cabbage, shredded
  • 2 medium tomatoes, sliced
  • 1/2 English cucumber (or 2 small cubes), sliced
  • 1/2 medium red onion, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh dill, chopped
  • 5 Tbsp olive oil
  • 2 tsp vinegar
  • salt and pepper, to taste
  • Shred the cabbage.
  • Cut the cucumber in half and slice.
  • Slice the tomato in half and into thin slices.
  • Slice the red onion very thin.
  • Chop the dill and cilantro.
  • Combine the olive oil and vinegar pour over the ingredients. Salt and pepper the salad. Mix. Serve immediately.
  • Simple as that. Enjoy!!

Crack Chicken Salad (Lower Fat)

F & L Market has chicken breast .99 a pound. This recipe gives you a classic chicken salad flavor without the fat!


  • 3-4 Chicken Breasts
  • 2 C Chicken Broth
  • onion, carrot, dill
  • 1 C Water
  • 1 Green Onion
  • 4 TBSP Duke Mayo (May also use greek yogurt)
  • 3 TBSP Black Pepper
  • Salt to taste


  • In a large pot place the chicken broth, water, onion, carrot, dill, and chicken breasts, cook.
  • In a food processor (or you can totally chop) chop up the green onion and place in a large bowl.
  • Once the chicken has boiled completely, remove and let drain. You want to reserve the water/chicken broth mixture so keep it on the stove!
  • Cut the chicken breasts in half and place in the food processor and shred. Place in bowl with green onions.
  • In the large bowl pour in mayo and mix with the chicken. Now the chicken salad will be a little dry. This is the time to scoop a TBSP at a time of the broth mixture. This helps the chicken not be so dry I typically do 5-7 TBSP’s of broth, but you may need more or less depending on how big the chicken breasts are.
  • Mix in salt and pepper, chill and serve. There is A LOT of pepper in the crack chicken salad. If you don’t want so much pepper add less
  • Other fine additions include celery, dill , grapes or craisins.

French Toast Casserole

F & L Market has eggs .69 a dozen. Use them for this delicious recipe.
  • 1 large loaf of bread , 16-18 oz
  • 1 3/4 cups milk
  • 6 large eggs
  • 1/4 cup sugar
  • 2 tablespoons butter , melted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
Cinnamon Sugar Drizzle
  • 1/4 cup unsalted butter , melted
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  1. Preheat the oven to 350F degrees and lightly grease a 3-quart (or 9×13 inch) casserole pan.
  2. Chop the bread into squares and place in the casserole dish.
  3. In a large bowl whisk together the milk, eggs, sugar, 2 tablespoons butter, and cinnamon.
  4. Pour the mixture over the bread being sure to cover evenly. Give the mixture a stir using a rubber spatula to coat if necessary.
  5. In a small bowl whisk together the ingredients for the cinnamon sugar drizzle. 
  6. Drizzle it overtop of the French toast casserole.
  7. Cover the pan with aluminum foil and bake for 30 minutes covered. Remove the foil and continue baking for 15 minutes, or until the top looks golden. *
  8. Let cool for 5 minutes before cutting into slices and serving. Careful – the pan is HOT. 
  9. Serve with a sprinkle of powdered sugar or cinnamon, maple syrup and/or whipped cream. 

Firecracker Chicken

F & L Market has chicken for .99 a pound. This is one of the most popular recipes I have ever shared on Five and Dine. Back by popular demand.
  • 1/2 cup hot/chili sauce (such as Frank’s Red Hot or Sriracha)
  • 1/2 cup brown sugar or honey
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, grated
  • 1 pinch red pepper flakes
  • 1 tablespoon oil
  • 1 pound boneless and skinless chicken breasts
  • salt and pepper to taste
Heat the hot sauce, sugar, soy sauce, vinegar, garlic and chili pepper flakes in a small saucepan until the sugar has melted into the sauce. Heat the oil in a large oven-safe skillet over medium-high heat, season the chicken with the salt and pepper, add to the pan and brown, about 3-5 minutes per side. Transfer to a preheated 400 F oven and bake until the chicken is cooked, about 10-15 minutes, basting with the sauce
This is also good on grilled chicken. I reserve some of the sauce to serve on the side.

Greek Chicken Kabobs

F & L Market has Chicken breast on sale .99 a pound. This recipe gives the chicken amazing flavor!
4 chicken breast cut into pieces
3 T Oregano
1 T Minced fresh garlic
3 T Olive Oil
1/4 Cup lemon Juice
1/2 tsp cumin
2 T Parsley
1/2 tsp chili flakes
1/2 tsp salt
1/4 black pepper.
Mix all ingredients together and marinate chicken overnight if you can , but for at least 1 hour. Soak your wooden skewers well before threading them through the chicken and grilling up. Serve with grilled Veg and rice.