Janet’s Five and Dine

Homestyle London Broil

F & L Market has London Broil for $2.99 a pound. This is not your traditional London Broil recipe, but boy is it tasty! This is more like a very high end roast recipe. Lean, tender and fantastic! Serve with traditional roasted onions, carrots and yukon gold potatoes.

Ingredients

  • 1/2 medium onion
  • 2-3 pound London Broil
  • kosher salt, pepper, granulated garlic, onion salt
  • 3 cups beef stock
  • 1 cup strained tomatoes no salt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup flour for thickening gravy
  • 1/2 cup water for thickening gravy
  • 2 Tablespoons butter

Instructions

  1. Preheat dutch oven over low-medium heat with 1/4 cup of olive oil. Be sure not to crank your heat up too high, or you will burn your oil! Also, preheat oven to 300 degrees.
  2. Season both sides of London Broil generously with course kosher salt, pepper, onion salt, and garlic. Place in Dutch oven and lightly brown both sides. Add onion, and cook until translucent. Bottom of the pan browning is great!
  3. Remove Dutch oven from burner and add 3 cups beef stock and 1 cup strained tomatoes. Place lid on Dutch oven and place in oven at 300 degrees for one hour. Reduce heat to 200 degrees and cook for an additional 3 hours.
  4. Remove Dutch Oven from oven and place back on burner over medium heat. In a separate bowl or cup, mix together 1/4 cup flour with 1/2 cup water. Be sure to stir until all lumps are out of mixture!
  5. Pour flour mixture into beef mixture, heating until mixture thickens. If your mixture is not thickening, increase your heat! To finish, melt in 2 Tablespoons of butter and season to taste with additional salt/pepper.

Janet’s Five and Dine

Grilled Chimichurri Chicken Leg Quarters

F & L Market has chicken leg quarters $4.99 for a 10 pound package. They are perfect vessel for this super flavorful recipe!

Ingredients

  • 4 chicken legs

For the Chimichurri sauce:

  • 1/3 cup finely chopped cilantro (about 1/2 a bunch)
  • 1/3 cup finely chopped fresh oregano (about 1/2 a bunch)
  • 1/3 cup finely chopped or sliced green onions
  • 4 garlic cloves (minced or finely grated)
  • 1 red hot chili pepper (seeded, deveined and finely chopped. Optional if you don’t like spicy food. If do, you can adjust the quantity to taste or substitute with 1/2 a teaspoon of red pepper flakes)
  • 3/4 cup canola or vegetable oil
  • 1/4 cup red wine vinegar
  • 2 Tbsp fresh lemon juice
  • 1 tsp kosher salt (or to taste)
  • 1/2 tsp black pepper (or to taste)

Instructions

  • Whisk together all of the ingredients for the chimichurri sauce in a small bowl and set aside.
  • Place the chicken legs in a medium bowl, add half of the chumichurri sauce and smother over chicken legs. Cover the bowl and refrigerate for at least several hours, or better yet, overnight and up to 24 hours.
  • Reserve the other half of chimichurri sauce for serving the chicken legs.
  • Preheat the grill to 300F at the grate level. Basically, the grill should not be very hot.
  • Remove chicken legs from the bowl and pat dry with paper towels. Some bits and pieces of herbs and chili pepper remaining on the skin are totally fine, but you want as much of the liquid and oil off as possible for better browning. Oil will also so drip can cause flare-ups. Discard any leftover chimichurri marinade.
  • Grill chicken legs over direct heat, flipping frequently, about every 3 minutes, until the chicken is cooked through and internal temperature has reached a minim of 165F.
  • Let the chicken rest for 3 minutes and serve with the reserved chimichurri sauce.

Janet’s Five and Dine

Asian Lettuce Cups

F & L Market has boneless chicken breast for $1.29 a pound and iceberg lettuce for .99. Use these two ingredients to make this crazy delicious recipe.
Sauce
3 Tbsp. Thai sweet chili sauce
3 Tbsp. hoisin sauce
3 Tbsp. light soy sauce
2 Tbsp. Sriracha
2 Tbsp. vegetable oil
1 tsp. sesame oil
1½ Tbsp. unseasoned rice vinegar
2 Tbsp. minced garlic (about 4 cloves)
1 Tbsp. minced fresh ginger
Filling
1 lb. ground chicken
3 Tbsp. vegetable oil
8 scallions, thinly sliced, whites and greens kept separate
1 Tbsp. minced garlic (about 2 cloves)
1 Tbsp. minced fresh ginger
½ pound white mushrooms, trimmed, cleaned, and finely chopped
½ cup finely diced canned water chestnuts
1 small red bell pepper, finely chopped
1 head of iceberg lettuce if you like crunchy lettuce and 2 heads butter lettuce, leaves separated, if you like a softer cup.
  1. Make the sauce:Â In a bowl, combine the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic, and ginger.
  2. In a bowl, mix 2 Tbsp. of the sauce into the ground chicken.
  3. In a large skillet, heat 2 Tbsp. of the vegetable oil over medium-high heat. When shimmering-hot, add the chicken and cook, breaking up the meat with a wooden spoon, until browned, 5 to 6 minutes. Transfer the meat to a plate and set aside.
  4. Add the remaining 1 Tbsp. oil to the skillet, then add the scallion whites, garlic, and ginger and cook, stirring, for 1 minute.
  5. Add the mushrooms and cook, stirring, until they release their liquid, 3 to 4 minutes. Return the chicken to the pan, then add the water chestnuts, bell pepper, and the rest of the sauce and cook, stirring, until cooked through and the liquid has reduced and thickened slightly, 3 to 4 minutes. Stir in the scallion greens.
  6. Transfer the mixture to a bowl and set out with the lettuce leaves.

Janet’s Five and Dine

F & L Market has boneless pork chops for $1.99 a pound.  This super, super easy recipe will have dinner waiting when you get home!

 

Ingredients

  • 4 thick cut pork chops bone-in or boneless
  • 1 stick 8 Tablespoons of real butter
  • 1 package of Ranch Dressing Mix 3 tablespoons

Instructions

  1. Coat the pork chops with ranch mix.
  2. Place two pork chops in the crock and place two tablespoons of butter on top of the pork chops.
  3. Place two additional pork chops on top of the pork chops.
  4. Top each with two tablespoons of butter.
  5. Cook on low for 6-8 hours.

* To make this even more delicious placed sliced onions in the bottom of crock pot before adding the chops.

Janet’s Five and Dine

Salisbury Steak Meatballs

F & L Market has ground beef for $2.39 a pound. Make this hearty winter dish to serve over Mashed Potatoes or a cauliflower mash.

Ingredients List

For The Meatballs
  • 1 pound ground beef
  • ¼ cup breadcrumbs (I used Panko)
  • 1 tbsp tomato ketchup
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • 1 tsp grounded black pepper
  • 1 garlic, grated
  • ½ onion, grated
  • 2 tbsp olive oil
  • For Gravy
  • 2 tbsp butter
  • 1 large onion, sliced
  • 1 garlic, grated
  • 2 cups beef stock
  • 2 tbsp plain flour
  • 1 tbsp tomato ketchup
  • 1 tbsp bbq sauce
  • 1 tsp smoked paprika
  • ½ tsp freshly cracked black pepper
  • Salt to taste
  • For Mashed Potatoes
  • 5 large potatoes, peeled and boiled till tender
  • 4 tbsp salted butter
  • ½ cup milk (I used low-fat milk)
  • Salt and black pepper to taste

Directions

Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well. Shape into 1-inch meatballs. Add the olive oil to a large skillet and heat over medium to high heat. Add meatballs and cook. Cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside. In the same pan, add butter. Once melted, add onion and cook until onion is soft and translucent. Add in 2 tbsp of flour and the grated garlic. Fry this for 1 minute. Slowly whisk in the beef broth. Cook for about 3 minutes till sauce thickens. Mix in the tomato ketchup, bbq sauce and paprika. Season with salt and black pepper. If sauce is too thick, add some beef broth or water. Add the meatballs back to the pan and let them toss in the sauce for about 1 minute.

Janet’s Five and Dine

Apple Stuffed Pork Loin Roast

F & L Market has Whole Boneless Pork Tenderloins for $1.79 this is the perfect way to prepare it for your New Year’s Day table.
Ingredients
3 tablespoons olive oil
1 large onion, chopped
2 Granny Smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cups thick-cut white bread cubes, crusts removed
1 egg, beaten
2 tablespoons butter
Salt and pepper
1/2 to 1 cup chicken broth, plus more if needed
1 (3 pound) pork loin roast, butterflied
Directions
  1. Preheat oven to 375 degrees F.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher’s twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from t

Janet’s Five and Dine

Janet’s Peanut Butter Balls

F & L Market has everything you need to make my families favorite treats!
Ingredients:
1 small jif peanut butter (16oz)
2 softened sticks of butter
1 lb of confectioners sugar
1 tsp vanilla
1 tray of chocolate coating
 
Mix until smooth and place into the freezer for at least 30 mins (this step will make your peanut butter balls smooth and beautiful)
Shape the frozen mixture and coat with dark chocolate candy coating, (I buy the one in the microwave tray SO MUCH EASIER!)
Cool and serve on your dessert tray.

Janet’s Five and Dine

Pork Chops with Port Wine Sauce and Cranberries

 

F & L Market has Pork Chops for $1.49 this is a recipe that makes the chops holiday table worthy!
Ingredients
  • 6 1-inch thick boneless pork chops
  • Salt and pepper to taste
  • 1 tablespoon finely chopped rosemary
  • 1 tablespoon olive oil
  • 1 cup port wine
  • ¼ cup dried cranberries
  • 1 ½ tablespoons hoisin sauce
  • 1 to 2 tablespoons unsalted butter, cut into small pieces
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Season the pork chops with salt and pepper to taste and the chopped rosemary.
  3. In a large oven proof skillet or cast iron pan, heat up the olive oil. Add the pork chops and cook each side until golden brown, about 3 to 4 minutes per side.
  4. Transfer the skillet to the oven and cook for about 12 to 15 minutes or until the internal temperature reaches 145 degrees Fahrenheit. (see notes)
  5. Remove the skillet from the oven and transfer the pork chops to a platter. Cover them loosely with aluminum foil and let them rest while you make the sauce.
  6. Pour off any excess fat from the skillet. Return the skillet to the stove top over medium high heat. Pour in the port and stir scraping the bottom of the pan.
  7. Add the cranberries and simmer for about 5 minutes or until the liquid reduces by half. Lower the heat to medium low and add the hoisin sauce. Stir and simmer for about 3 minutes. Whisk in the butter until well combined.
  8. Taste the sauce and adjust seasoning. (you can add extra hoisin sauce to your taste).
  9. Return the pork chops to the skillet and coat them with the sauce. Serve.

Janet’s Five and Dine

Turkey with Bourbon Maple Glaze

F & L Market has Butterball Turkeys for .99 a pound. Turkey Breast $1.29 a pound. This makes your turkey Christmas table worthy!
Ingredients
To Prepare the Turkey Breast
  • 7 pound turkey breast, bone-in
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground sage
  • 1 teaspoon ground thyme
  • 1 Tablespoon olive oil
  • 1 large onion, peeled and halved
  • 1 leave bay
  • 3 cloves garlic, peeled
  • 1 1/2 cup water, more if needed
To Prepare Bourbon Maple Glaze
  • 1/3 cup bourbon
  • 3 Tablespoons pure maple syrup
  • 1/2 cup orange juice
  • 2 Tablespoons balsamic vinegar
Instructions
Roasted Turkey Breast
  1. Preheat oven to 425 degrees.
  2. Remove turkey from packaging. Wash and pat dry.
  3. In a small bowl, combine onion powder, garlic powder, salt, ground black pepper, sage, and thyme.
  4. Rub the turkey breast with olive oil.
  5. Rub the turkey with the spice rub.
  6. To the cavity of the turkey breast, place 1/2 onion, bay leaf, and garlic cloves.
  7. In a roasting pan fitted with a rack, place the seasoned turkey breast.
  8. Slice the second half of onion into thin slices and add to roasting pan. Add the water to the bottom of the roasting pan.
  9. Insert a meat thermometer into the thick part of the turkey breast to monitor the temperature of the turkey.
  10. Place turkey in the oven on middle rack. Reduce oven heat to 350 degrees. If the turkey is browning too fast, cover with aluminum foil.
  11. Baste turkey every half hour with juices from the bottom of the pan. Make the Bourbon Maple Glaze below.
  12. In the last half hour of cooking, brush turkey with the Bourbon Maple Glaze.
  13. Depending on the size of your turkey, should be done in 2 1/2 to 3 hour. The temperature of the turkey should be 165 degrees.
  14. Repeat every 10 minutes for the last half hour of cooking.
  15. Remove from oven and discard the bay leaf, garlic, and onion from cavity and pan.
  16. Let turkey rest for at least 20 minutes. Slice and serve.
  17. To make the Bourbon Maple Glaze:
  18. In a small saucepan, over medium/high heat, add the bourbon, maple syrup, orange juice, and balsamic vinegar.
  19. Bring to a boil and reduce to low heat and simmer for about 10 minutes.
  20. The mixture will reduce to about 1/2 and have a syrup like quality.
  21. Remove from heat, set aside until ready to use as a glaze.

Janet’s Five and Dine

Pork  Chops with Port Wine and Cranberries

F & L Market has Pork Chops for $1.49 this is a recipe that makes the chops holiday table worthy!
Ingredients
  • 6 1-inch thick boneless pork chops
  • Salt and pepper to taste
  • 1 tablespoon finely chopped rosemary
  • 1 tablespoon olive oil
  • 1 cup port wine
  • ¼ cup dried cranberries
  • 1 ½ tablespoons hoisin sauce
  • 1 to 2 tablespoons unsalted butter, cut into small pieces
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Season the pork chops with salt and pepper to taste and the chopped rosemary.
  3. In a large oven proof skillet or cast iron pan, heat up the olive oil. Add the pork chops and cook each side until golden brown, about 3 to 4 minutes per side.
  4. Transfer the skillet to the oven and cook for about 12 to 15 minutes or until the internal temperature reaches 145 degrees Fahrenheit. (see notes)
  5. Remove the skillet from the oven and transfer the pork chops to a platter. Cover them loosely with aluminum foil and let them rest while you make the sauce.
  6. Pour off any excess fat from the skillet. Return the skillet to the stove top over medium high heat. Pour in the port and stir scraping the bottom of the pan. 
  7. Add the cranberries and simmer for about 5 minutes or until the liquid reduces by half. Lower the heat to medium low and add the hoisin sauce. Stir and simmer for about 3 minutes. Whisk in the butter until well combined.
  8. Taste the sauce and adjust seasoning. (you can add extra hoisin sauce to your taste).
  9. Return the pork chops to the skillet and coat them with the sauce. Serve.
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