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

CUBAN SHREDDED BEEF

F&L Market has chuck roast for $3.49 lb, and this is a unconventional but delicious way to prepare it. Enjoy!

Ingredients:

FOR SERVING THE MEAT…

  • 6 whole cloves garlic
  • 2-2 1/2 lbs. beef chuck roast or flank steak
  • 1 tablespoon oil
  • 2 (8 ounce) cans tomato sauce
  • 1 green bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 (4 ounce) can chopped green chilies
  • 2 tablespoons tomato paste
  • 2 teaspoons EACH dried oregano AND salt
  • 1 tablespoon EACH ground cumin AND white vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup chopped cilantro + more for serving

Instructions:

  1. Take the beef chuck roast and using a small paring knife, make 3 small ‘x’ marks into the meat. Take 3 cloves of garlic and insert them into the 3 ‘x’ marks so that the clove is completely inserted into the thickness of roast. Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large, deep skillet. Add the beef in one piece and fry on each side for 5 minutes, turning only when the exterior is browned. This will splatter a bit but don’t cover the pan as the meat will end up steaming rather than searing.
  2. Chop the remaining 3 cloves of garlic into thin slices and add to the slow cooker along with all the remaining ropa vieja ingredients. I used a 6 quart slow cooker but a 3 quart slow cooker will work too. Cover and let cook on the low setting for 7-8 hours. When the beef falls apart easily when pulled with two forks, it’s done. Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired.

To Serve:

  • Serve over a bed of rice with Cuban-style black beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, breakfast quesadillas, or tacos! The possibilities are endless!

Ingredients:

FOR THE BEAN  BOWL…

  • 1 tablespoon oil
  • 1 medium red onion, diced
  • 1-2 jalapeños, seeded + ribs removed then diced
  • 4-5 cloves garlic, minced
  • 2 (15 ounce cans) black beans, rinsed and drained
  • 1 cup warm water
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ½-1 teaspoon chipotle chili powder (optional)
  • 2-3 tablespoons cilantro
  • 3 tablespoons lime juice (or more!)

Directions:

  1. Heat the oil in a stockpot or dutch oven over medium-high heat. Sauté the onions and jalapeños for 4-5 minutes or until they turn translucent. Add the garlic and continue to cook for 30 seconds.
  2. Add the black beans, warm water, salt, cumin, and chili powder and bring to a boil. When boiling, reduce the heat so that it simmers. Allow to cook for 10-15 minutes or until most of the water evaporates leaving a thick sort of broth. At this point, if you’d like to thicken the beans a bit more you can remove about ½ – 1 cup of beans and mash them (using a potato masher or a wooden spoon) to make a thick sort of paste but this is optional. Add the beans back into the pot and stir. Top with fresh cilantro and lime juice stir to combine.

 

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

BEEF ENCHILADA DIP

F&L Market’s Value Pack of ground beef for $2.29 makes for a deliciously different appetizer for your Holiday table. I have to include some type of spicy, Tex-Mex offering at any parties we have, this is a tasty one.
Ingredients:
  • 1 lb ground beef
  • 1/2 large onion , diced finely (about 1 cup)
  • 2 cloves garlic , minced
  • 2 (10 oz) cans Old El Paso red enchilada sauce
  • 2 cups shredded cheddar cheese
  • (optional) chopped cilantro, sour cream, or olives for garnish
  • Tortilla chips for dipping

Instructions:

  1. In a large skillet (12-inch), brown the beef and onion. Add the garlic and cook for about a minute. Drain the meat.
  2. Add the enchilada sauce to the meat and stir until combined. Bring mixture up to medium-high heat.
  3. Sprinkle the cheddar cheese evenly over the mixture. Reduce heat to low. Cover and let the cheese melt.
  4. Garnish with cilantro and sour cream and serve with tortilla chips for dipping.
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Janet’s Five and Dine sponsored by F&L Market

PHILLY CHEESE STEAK MEATLOAF

F&L Market has a value pack of ground beef for $2.29 a pound and this is a great way to prepare it! Also works great as leftovers for a Philly cheese steak hoagie sandwich.

Ingredients:

  • 2 tablespoons butter
  • 1 small yellow onion diced
  • 1 small green bell pepper diced
  • 8 ounces brown mushrooms minced
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 pounds lean ground beef 80/20 or 85/15
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 8 ounces Provolone Cheese Slices

Instructions:

  1. Preheat the oven to 375 degrees and spray a large loaf pan with cooking spray.
  2. In a large skillet, add the butter and the onions and bell peppers, mushrooms, salt and pepper.
  3. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
  4. Let cool for five minutes.
  5. In a large bowl add the ground beef, ketchup,Worcestershire sauce, eggs, panko breadcrumbs and the cooled vegetable mixture.
  6. Add half the mixture to your loaf pan then add half of the cheese to the middle of the pan in a 2 inch.
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Janet’s Five and Dine sponsored by F&L Market

CHRISTMAS OYSTERS

F&L Market has beautiful, fresh Chesapeake Oysters for $12.99 a pint. This is the way we always prepare them every Christmas. F&L is taking orders for Christmas now!
Fried Oysters
Serves 6-8
Ingredients:
  • 1 pint Select oysters
  • 2 cups self-rising flour
  • 1 cup self-rising yellow cornmeal
  • 1 1/2 teaspoons salt
  • 1/2 teaspoons coarse ground black pepper
  • 1 1/2 cups buttermilk
  • 1 large egg
  • 1 teaspoon Tabasco

Cooking Items:

  • Peanut oil for frying
  • 2 baking sheets
  • Paper bags or paper towels
  • lemon wedges and hot sauce

Directions:

1. Fill a large high sided, heavy bottomed pot 1/2 to 2/3 of the way up with peanut (or other vegetable) oil. Bring the heat to medium high and insert a thermometer into the oil. Check the thermometer frequently to monitor the oil temperature while preparing the recipe.
2. Open the oysters and drain off the oyster liquor. Reserve oysters. In a medium sized bowl, add the flour, cornmeal, salt and pepper. Stir to blend. In a second medium sized bowl, add the buttermilk, egg and Tabasco. Stir to blend.
3. Dip one oyster into the flour cornmeal mixture. Lightly shake off the excess breading. Put oyster onto a baking sheet. Repeat the process with the remaining oysters. Dip one dusted oyster into the buttermilk mixture. Put the oyster back into the cornmeal mixture and dredge to cover. Lightly shake the excess breading off the oyster. Put the breaded oyster onto the baking sheet. Repeat the process until all the oysters are breaded.
4. Line the second baking sheet with paper bags or paper towels. When the oil has reached 360 degrees you may begin to fry the oysters. Gently drop 4 or 5 oysters into the hot oil. Cook, turning occasionally, until the oysters are golden brown on all sides. Remove the oysters and drain on the prepared baking sheet. Repeat the process with the remaining oysters. Serve oysters immediately with lemon wedges and hot sauce if desired.
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Janet’s Five and Dine sponsored by F&L Market

SPICY SHRIMP BURRITO BOWL

F&L Market has Argentine Shrimp 2lb bag for $11.99 and This is a great weeknight meal.
Ingredients:
Spicy Shrimp:
  • 2½ teaspoons chili powder
  • 2½ teaspoons cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • 1½ pounds shrimp, deveined & shelled
  • Corn Salsa:
  • 2 cups corn, (thawed if frozen)
  • ½ red onion, diced
  • 1 can black beans, drained and rinsed
  • 1 cup diced tomatoes (I used cherry)
  • 1 lime juiced
  • ½ teaspoon garlic powder

Cilantro Rice:

  • 4 cups, cooked rice
  • 2 limes, juiced
  • ⅓ cup chopped cilantro
  • 1 Tablespoon sugar
  • ½ teaspoon salt
  • Optional Toppings:
  • fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce
Instructions:
Cilantro Rice:
  1. Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.

Corn Salsa:

  1. In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.
  2. Spicy Shrimp:
  3. Mix the spices together in a small bowl and set aside.
  4. In a large skillet over medium-high heat add 1 tablespoon of coconut oil or olive oil. Add the shrimp and sprinkle the spice mixture over the shrimp, stir. Cook the shrimp until cooked through, about 3-5 minutes (depending on the size). remove from heat.
  5. To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.
  • Notes If you do not want the shrimp too spicy try adding only half of the seasoning mix to the shrimp when cooking.
  • I start by starting to cook my rice and as my rice is cooking I make the Salsa and cook the Shrimp. That way everything is ready at the same time.
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Janet’s Five and Dine sponsored by F&L Market

CAPRESE STUFFED BALSAMIC CHICKEN BREAST

F&L Market has boneless, skinless chicken breast!
Ingredients:
  • 4 chicken breasts
  • Salt and pepper, to season
  • 1 teaspoon each of dried oregano and dried basil
  • 2 roma tomatoes, sliced thinly
  • 1/4 cup sun dried tomato strips in oil
  • 4 mozzarella cheese slices (or cheese of choice)
  • 12 basil leaves, divided
  • 4 cloves garlic, minced or finely chopped
  • 1/3 cup balsamic vinegar
  • 2 tablespoons brown sugar
Instructions:
  1. Preheat oven to 350°F. Cut a pocket about 3/4 quarter of the way through on the thickest side of each breast, being careful not to cut all the way.
  2. Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of sun dried tomato oil over each breast, rubbing some of the seasoning inside the pockets.
  3. Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.
  4. Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.
  5. Heat 2 teaspoons of sun dried tomato oil (or olive oil) in a skillet or non stick pan over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden.
  6. While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small jug. Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes).
  7. Transfer pan to the preheated oven and continue to cook for a further 10-15 minutes, or until the chicken is cooked through and the cheese has melted.
  8. Remove toothpicks and drizzle with pan juices.
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Janet’s Five and Dine sponsored by F&L Market

MISSISSIPPI ROAST

F&L Market has Boneless Beef Chuck Roast for $3.49 a pound. I will admit I was a skeptic about this recipe at first, but Holy Cow it is tasty! Enjoy!
  • 1 chuck roast (4-5lbs)
  • 1 packet ranch dressing/dip mix
  • 1 packet gravy mix (chicken/brown/au jus)
  • 1 stick butter
  • 5-10 pepperoncini peppers
Put roast in crock pot. Sprinkle ranch mix and gravy mix on top. Add butter and place the peppers around it on top of the meat. Cook on low 8-10 hours.
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Janet’s Five and Dine sponsored by F&L Market

BANG BANG SHRIMP PASTA
F&L Market has Argentine Shrimp, a 2 lb bag for $11.99. This is a wonderful dish that is so versital because it’s equally good with chicken.
Ingredients:
  • 1 lb of spaghetti or your favorite pasta of choice
  • 1 1/2 lbs of medium shrimp, peeled and deveined (or 1 pound boneless chicken, chopped)
  • 1 1/2 Tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 tsp paprika
  • 1 Tablespoon fresh parsley
  • Black pepper to taste
For the Sauce:
  • 1/2 cup of Dukes mayonnaise
  • 1/2 cup Thai sweet chili sauce (in the asian isle)
  • 2 cloves garlic, minced
  • 2 Tablespoons of lime juice
  • 1/4 tsp of crushed red pepper flakes
  • 1/2 tablespoon onion powder
Instructions:
  1. In a large bowl, mix all ‘sauce’ ingredients together then set aside.
  2. Cook pasta, drain.
  3. Place the uncooked shrimp OR chicken in a medium bowl, add the paprika, 3 cloves of garlic, pepper
  4. In a large skillet, on medium high heat, add the coated uncooked shrimp OR chicken.
  5. Stir constantly while cooking until no longer pink- about 10 minutes
  6. Remove from heat and set aside.
  7. In a large bowl, combine the pasta, shrimp/chicken and sauce mixture and toss WELL.
  8. ENJOY!
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Janet’s Five and Dine sponsored by F&L Market

TEXAS TAMALE PIE

F&L Market has a 10lb roll of Fresh Ground Beef for $21.00. Limit two rolls. This is an quick and easy favorite your family will love!
Ingredients:
  • 2 pounds lean ground beef
  • 2 cups diced poblano peppers (I usually use 2 peppers)
  • 8 ounces frozen corn, thawed
  • 1 (16 ounce) jar salsa
  • 1/2 (10 oz) can red enchilada sauce
  • 2 (8.5 ounce) boxes dry corn bread mix , like Jiffy
  • 2 large eggs
  • 2/3 cup whole milk
  • 4 ounces shredded Sharp Cheddar cheese
  • 4 ounces shredded Monterey Jack cheese
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 teaspoon ground dried chipotle pepper
  • 1 tablespoon brown sugar
  • Cooking spray
Instructions:
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Spray a 9×13-inch casserole dish with cooking spray. It will stick to your pan if you don’t!
  3. Cook ground beef in a skillet over medium-high heat until brown.
  4. Stir in poblano peppers, corn, salt, salsa, oregano, enchilada sauce, and chipotle powder; cook and stir until beef is crumbly and no longer pink, about 10 minutes. It will look liquidy, and that’s ok, the corn bread will soak it up while baking.
  5. Mix both packages of corn bread mix in a large bowl with 2 eggs, 2/3 cup of milk, and brown sugar. Whisk to combine.
  6. Spread 1/2 the prepared corn bread mixture into the bottom of prepared baking dish. Sprinkle 1/2 of both cheeses on top of corn bread mixture, then pour the beef mixture a top of that.
  7. Spoon the other 1/2 of the corn bread mix on top of the beef and carefully spread over the top with a spoon, leaving about half an inch from the edges of the pan. Then top with the rest of the shredded cheese.
  8. Cover with foil and bake in the preheated oven at 350 degrees F for 50-60 minutes.
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Janet’s Five and Dine sponsored by F&L Market

FIRECRACKER CHICKEN
F&L Market has boneless, skinless chicken breast on sale for $1.69. This is a super flavorful recipe that is delicious, served over jasmine rice with steamed broccoli.

Ingredients:

  • 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 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

Directions:

  1. Heat the hot sauce, sugar, soy sauce, vinegar, garlic, and chili pepper flakes in a small sauce pan until the sugar has melted into the sauce.
  2. 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).
  3. Transfer to a preheated 400F/200C oven and bake until the chicken is cooked, about 10-15 minutes, basting with the sauce every 5 minutes.
  4. Enjoy with the remaining sauce!
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