Janet’s Five and Dine sponsored by F&L Market

STICKY BALSAMIC DRUMSTICKS

F&L Market has chicken drumsticks for .89 a pound. Use them to make this delicious stove top recipe. Yes, they are messy AND delicious!
Ingredients:
  • 8 chicken drumsticks
  • 1 cup water
  • 1/2 cup balsamic vinegar
  • 1/3 cup soy sauce (all purpose or light, not dark)
  • 3 tbsp sugar (brown)
  • 3 garlic cloves, minced
Extra Flavorings (Optional):
  • 2 tsp fresh grated ginger
  • 2 tbsp Sriracha or 1 tsp red pepper flakes (Note 2)
Garnishes (Optional):
  • Parsley or shallots/scallions, finely sliced
Instructions:
  1. Combine all ingredients (including extra flavorings, if using) in a large skillet/fry pan or pot (Note 3) over medium high heat. The chicken should be in a single layer.
  2. Bring to boil, turn chicken, then turn down to medium so it simmers energetically but not rapidly. Do NOT cover the pan with a lid.
  3. Cook for 20 minutes, turning the chicken at 10 minutes.
  4. At 20 minutes, the chicken should be cooked. Move the chicken to the side of the skillet, propping and stacking them up on the edges of the skillet to clear the surface of the liquid as much as possible so it can reduce.
  5. Simmer for 5 minutes or until the liquid thickens (consistency of thick pouring cream) and coats the chicken. Keep an eye on the sauce, once it starts to thicken it will reduce quickly, don’t let it go too far. Roll the chicken in the glaze.
  6. Remove the skillet from the stove and stand for 5 minutes – the sauce will thicken slightly more. Roll the chicken in the glaze again, then serve, garnished with parsley or scallions if desired (Note 4).
  7. Serve, garnished with scallions/shallots, if using.
Recipe Notes:
  1. This recipe will work with boneless thigh fillets and chicken wings. Take the chicken out when cooked (boneless thigh – around 15 minutes, wings – around 15 minutes) and leave the sauce to reduce down to a glaze, then return the chicken to the pan to coat in the glaze. Bone-in thighs will also work – use the same cook times as drumsticks. *If you make this with breast fillets, you won’t achieve the same sticky glaze (because you need fat to create glaze). If you want to make this with breast fillets, I recommend adding 3 tbsp of oil into the liquid to help a glaze form.
  2. You can use any chili, fresh or dried, or hot sauce to add heat to your taste.
  3. You need to use a large pan or pot for this recipe. Large enough so the drumsticks fit in one layer but not too squished together otherwise the liquid will never reduce and the drumsticks won’t be submerged in the liquid enough to cook. *Even though only about 1/4 of the drumsticks is submerged in the liquid, the bubbles from simmering + turning the chicken is enough to cook the drumsticks.
  4. The purpose of this step is to allow the sauce to reduce. The cook time required to reduce the sauce will differ depending on the size of your pan, drumsticks and strength of the stove. The sauce is ready when it coats the chicken.

Janet’s Five and Dine sponsored by F&L Market

CREAMY CONFETTI CORN WITH BACON

F&L Market has fresh corn on the cob four for $1.99. This is a delicious and different way to prepare it for your next cook out.

Ingredients:

  • 4 1/2 cups fresh corn (from about 7 ears)
  • 8 slices (8 oz) bacon, diced into small pieces
  • 2/3 cup small, chopped red bell pepper
  • 1/2 cup chopped red onion
  • 1/2 tsp each – salt and freshly ground black pepper, or to taste
  • 6 oz cream cheese, diced into cubes
  • 1/3 cup milk, then more as needed
  • 1/3 cup chopped green onions (optional)
  • 2 Tbsp chopped fresh parsley

Instructions:

  1. Cook bacon in a large skillet until crisp. Drain off rendered bacon fat while reserving 1 Tbsp in skillet.
  2. Transfer bacon to a plate lined with paper towels to drain. Heat skillet with drippings over medium-high heat.
  3. Add corn, bell pepper, red onion and season with salt and pepper. Saute until tender, about 6 minutes.
  4. Add in cream cheese and milk. Cook and stir until the cheese has melted.
  5. Add in more milk – 1 Tbsp at a time to thin as needed (I added about 3 Tbsp more). Stir in green onions, parsley, and half the bacon.
  6. Transfer to a serving bowl and top with remaining bacon. Serve warm.

Janet’s Five and Dine sponsored by F&L Market

CHICKEN WITH CREAMY SUN DRIED PARMESAN SAUCE

F&L Market has boneless, skinless chicken breast on sale for $1.69 a pound. Use it to make this super yummy skillet meal – great when served with zucchini noodles or you may use traditional linguine or Alfredo noodles!
Ingredients:
  • 1 1/2 pounds large boneless and skinless chicken breasts, halved horizontally to make 4 fillets
  • 1 teaspoon salt (adjust to your tastes)
  • 3/4 teaspoon black cracked pepper (adjust to your tastes)
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons onion powder
  • 3 tablespoons reserved sun dried tomato oil or olive oil, divided

For the sauce:

  • 2 tablespoons minced garlic 6 cloves
  • 5 oz 150g jarred sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking)
  • 1 teaspoon Dijon mustard
  • 1 1/2 cups heavy or thickened cream (or evaporated milk for lower calorie/fat)
  • 3 cups spinach
  • 1/2 cup fresh grated Parmesan cheese
  • 2 tablespoons fresh chopped parsley to serve
Instructions:
  1. Season chicken with salt, pepper, paprika, and onion powder.
  2. Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn’t large enough). Transfer to a warm plate; set aside.
  3. Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavours. Mix the Dijon through all of the flavours.
  4. Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
  5. Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
  6. Add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.
Recipe notes/optional add-ins
  • 1/2 cup white wine (allow to reduce to half after adding in the garlic)
  • 1 cup sliced mushrooms (with the sun dried tomatoes)
  • 2 teaspoons Italian seasoning (after the Parmesan cheese)

Janet’s Five and Dine sponsored by F&L Market

SUNSET FARMS SAUSAGE SKILLET

Had the pleasure of meeting Greg from Sunset Farms at F&L Market. They are celebrating 100 years of sausage making and one taste will tell you why they have been around so long! Use your flavor of choice to make this skillet your own!

Ingredients:

  • 1 1/4 c. white rice
  • 2 tsp. olive oil
  • 1 (12 ounce) package smoked sausage
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1 small white onion, quartered and sliced
  • 4 cloves garlic, minced
  • 1/2 tsp. kosher sea salt
  • 1/2 tsp. ground black pepper
  • 5 tbsp. tomato paste
  • 1 1/4 c. low-sodium chicken broth, divided
  • 1 tsp. paprika
  • 1/8 tsp. cayenne pepper
  • 1 1/2 tbsp. chopped parsley

Directions:

  1. In a small saucepan, cook rice according to the package’s directions.
  2. Place a large cast iron skillet over medium-high. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
  3. Add the peppers and onion, saute for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
  4. Add the tomato paste and about 3/4 cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
  5. Stir in the cooked rice, sausage, remaining chicken broth, pepper, and onions until combined. Garnish with chopped parsley and serve immediately.

Janet’s Five and Dine sponsored by F&L Market

CONEY ISLAND CHILI SAUCE

F&L Market‘s fresh (ground on site!) beef makes the perfect start for this Coney Island chili. Make this for your next BBQ and you will never buy pre-made chili again!
Ingredients:
  • 10 oz ground beef
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon sugar
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon dried, minced onion
  • 2 teaspoons chili powder
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1, 8 oz can tomato sauce
  • 1 tablespoon tomato paste
  • 1 cup water
Directions:
Cook down the burger, onions, and garlic until burger is done and onions are translucent. Add remaining ingredients and allow to simmer for several hours, preferably as the flavors meld beautifully. I like to put the mixture in the food processor and make it into more of a chili sauce – delicious!

Janet’s Five and Dine sponsored by F&L Market

ONE PAN GARLIC RANCH CHICKEN

F&L Market has split chicken breast for .99 a pound. This simple recipe puts a beautiful meal on the table in a flash!
Ingredients:
  • 8 teaspoons brown sugar, divided
  • 4 bone-in, skin-on chicken breast
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby peeled carrots
  • 2 tablespoons olive oil
  • 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken.
  3. Place chicken, potatoes and carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.
  4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.

Janet’s Five and Dine sponsored by F&L Market

SOUTHERN MACARONI SALAD

Nothing says summer in the south like a classic macaroni salad. F&L Market has vine ripe tomatoes for .99 a pound, sweet Vidalia onions $1.99 for a 3 lb. bag. and Duke mayo for $2.99. All are needed for this delicious Southern dish.
Ingredients:
  • 4 cups macaroni pasta
  • 4 medium sized eggs
  • 1 small onion, diced
  • 1/2 cup matchstick carrots OR shredded carrots
  • 3 roma tomatoes, diced
  • 1 large sweet bell pepper, diced
  • 2 ribs of celery, diced
  • 1/4 cup sweet relish
  • 2 cups mayonnaise
  • 2/3 cup dill relish
  • 2 tbsp dill pickle juice
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
Instructions:
  1. Boil the pasta in lightly salted water ( I added 1 tsp salt to about 8 cups water), until it’s cooked but still firm.
  2. Drain the pasta, the rinse under cool water, and let the pasta cool.
  3. Boil the eggs, then once done dice them.
  4. Clean all the veggies, and then dice them (Don’t dice the carrots though – shred them.).
  5. Combine the mayonnaise, sweet relish, dill relish, garlic powder, black pepper, and dill pickle juice.
  6. Mix well.
  7. Combine the pasta, eggs, and veggies.
  8. Pour in the mayonnaise mixture, then fold all the ingredients.
  9. Make sure everything is well incorporated.
  10. Place the macaroni salad in a large storage bowl, and cover.
  11. Refrigerate until it’s nice and cool.
  12. Serve & Enjoy!

Janet’s Five and Dine sponsored by F&L Market

CHICKEN LETTUCE WRAPS

F&L Market has their customer appreciation event this Friday! Join us for free lunch, great specials, and hourly giveaways! And be sure to try this delicious, light recipe for Chicken Lettuce Wraps – I love them!
Ingredients:
  • 2 lbs boneless, skinless chicken breast cut into small pieces
  • Salt and pepper
  • 1 cup chicken broth
  • 2 Tbsp low sodium soy sauce
  • 1/2 tsp freshly grated ginger
  • 1/4 cup hoisin sauce
  • 1 Tbsp rice vinegar
  • 2 Tbsp cornstarch
  • 3 cloves garlic minced
  • 2 tsp sesame oil or substitute canola oil
  • 1 – 2 tsp Sriracha hot sauce to taste
  • 3/4 cup unsalted cashews (I Like to use water chestnuts instead)
  • 1 head green lettuce romaine, bib, or butter
  • 5 green onions chopped, divided
Instructions:
  1. Season chicken pieces with salt and pepper.
  2. In a small bowl stir together the chicken stock, soy sauce, ginger, hoisin sauce, vinegar, and cornstarch.
  3. Heat oil in a large skillet over medium heat. Season chicken with salt and pepper and add to hot skillet. Cook, flipping once, until cooked through, about 5 minutes.
  4. Add garlic and cook for 30 seconds. Reduce heat to low, add the sauce from the bowl and continue to cook, stirring, until thickened. Add sriracha hot sauce, to taste. Stir in cashews and most of the green onion, reserving a big handful for garnish at the end.
  5. Serve in cold lettuce cups. Top with remaining chopped green onions, if desired.

Janet’s Five and Dine sponsored by F&L Market

GRILLED CHILI LIME CHICKEN FAJITA SALAD

Pick up some chicken from F&L Market this weekend, grill it up and serve this recipe that just screams, “Summer!”
Marinade/Dressing Ingredients:
  • 3 tablespoons olive oil
  • 100 ml (just over 1/3 cup) freshly squeezed lime juice
  • 2 tablespoons cilantro, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon brown sugar
  • 3/4 teaspoon red chili flakes, (or red pepper flakes – adjust to your preference of spice)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
Salad:
  • 4 chicken thigh fillets, skin removed (no bone)
  • 1/2 yellow bell pepper, deseeded and sliced
  • 1/2 red bell pepper, deseeded and sliced
  • 1/2 an onion, sliced
  • 5 cups romaine, (or cos) lettuce leaves, washed and dried
  • 2 avocados, sliced
  • Extra cilantro leaves to garnish
  • Sour cream, (optional) to serve
Instructions
  1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
  2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
  3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
  4. Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.

Janet’s Five and Dine sponsored by F&L Market

PORK LOIN WITH WINE AND HERB SAUCE

F&L Market has whole, boneless pork loins for $1.69 a pound. This is is an elegant, delicious recipe that is good enough to serve to company!

Ingredients:

  • 1/4 cup olive or vegetable oil
  • 5 cloves garlic, peeled and sliced in half lengthwise
  • 2 Tbsp fresh rosemary leaves chopped
  • 1/4 cup fresh sage leaves roughly chopped
  • 2 lb center cut boneless pork loin (or two 1 lb pork tenderloins)
  • 1 1/4 cups dry white wine (plus a bit more to deglaze pan)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chicken broth or stock
  • 1/2 cup heavy cream (or a lighter cream mixed with 2 tsp. cornstarch)

Instructions:

  1. Heat the oil in a large Dutch oven over medium-high heat. Saute the garlic, rosemary and sage, stirring, for about one minute. Add the pork loin to the pan, carefully placing it on top of the herbs. Saute the pork for about 5 minutes on each side, then remove it to a plate. Add the wine to the pan and use a wooden spoon to scrape the bottom of the pan. Cook until the smell of the alcohol has disappeared, about 1 to 2 minutes.
  2. Lower the heat under the pan to low-medium heat. Return the pork to the pan and season with salt and pepper. Partially cover with a lid and cook for about 1 1/2 hours (probably less if you’re using pork tenderloins), flipping the pork and scraping the bottom of the pan every 20 minutes or so. Keep an eye on it, making sure there continues to be some liquid in the pan. Add 1/4 cup of warm water if necessary.
  3. When the pork is cooked through (if you want to test with a thermometer, it should be about 140-145° internal temperature.) Remove pork to a cutting board to rest and cover with loosely with a sheet of aluminum foil to help retain the heat while it rests.
  4. Meanwhile, increase the heat under the liquid in the pan to medium. If your pan has little liquid, deglaze with a splash of white wine. Stir well to loosen the browned bits on the bottom of the pan. Allow to cook until the alcohol smell disappears (about 1-2 minutes). Add the chicken stock and stir to combine. Heat over medium heat a few minutes, to allow the chicken stock to heat through a bit. Reduce heat to medium-low. Add the cream. Heat gently over medium-low heat, stirring the sauce constantly, until it thickens a bit and is warmed through. Avoid vigorously boiling. A gentle simmer is fine. (*If your sauce doesn’t thicken up, mix 2 Tbsp. cornstarch with 2 Tbsp. water and add a bit at a time to your sauce until it thickens to your liking.) Taste sauce and add salt and freshly ground pepper, to taste.
  5. When the sauce is ready, slice the pork very thinly and place on to a serving platter. Pour the warm gravy over-top to serve.
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