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

OLD FASHIONED POTATO SALAD

F&L Market has marinated pork tenderloin on sale along with .99 a lb. pork spare ribs. Grill those up and serve this potato salad alongside for a great Father’s Day BBQ. F&L also has 10 lb. bags of potatoes on sale for $2.99.

Salad:

  • 3 lbs russet potatoes – peeled, rinsed, and diced into 1-inch chunks
  • 1 Tbsp salt, then to taste
  • 4 eggs hard boiled, peeled and diced
  • 3/4 cup finely chopped red onion, rinsed under cool water and drained
  • 1 cup chopped celery
  • 2/3 cup chopped baby dill pickles
  • 1 Tbsp chopped fresh parsley (optional)

Dressing:

  • 2/3 cup Dukes mayonnaise
  • 2/3 cup sour cream
  • 1 1/2 Tbsp apple cider vinegar
  • 1 Tbsp prepared yellow mustard
  • 1/2 tsp freshly ground black pepper, or more to taste
  • 1/2 tsp celery seed
  • 1/4 cup milk, then more as needed

Instructions:

  1. Place potatoes in a large pot. Cover with water (water level should come about 1-inch above potatoes), season with 1 Tbsp salt. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 – 15 minutes (don’t overcook them). Drain potatoes then transfer to a bowl. Cover bowl with plastic wrap while leaving an opening on the edge for heat to escape and chill 30 minutes.
  2. In a medium mixing bowl whisk together mayonnaise, sour cream, apple cider vinegar, mustard, pepper, celery seed and 3 Tbsp milk. Season with salt to taste (about 3/4 tsp+).
  3. Add eggs, red onion, celery, dill pickles and dressing to bowl with potatoes. Toss everything to coat. Thin with more milk as desired 1 Tbsp at a time (you may need up to 4 Tbsp more). Preferably chill at least 30 minutes. Serve cold and sprinkle top with fresh parsley, if desired.

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

BAKED BEANS FOR A CROWD

F&L Market has Phillips Pork and Beans for .59 a can and yellow onion two 3 lb. bags for $4. Use them to make a delicious Fathers Day favorite!
Ingredients:
  • 2 (28 oz.) cans pork and beans
  • 1 can of light kidney beans
  • 1/2 cup diced onion
  • 3/4 cup ketchup
  • 1/2 cup brown sugar (dark)
  • 2 tbsp. yellow mustard
  • 2 tbsp Worcestershire sauce
  • Salt and pepper to taste
  • 1 lb. ground beef

Instructions:

  1. Brown the ground beef and onion.
  2. Mix in remaining ingredients.
  3. Taste cold. If it seems a tad sweet, it will be about right after you bake them, either in the oven at 350 or in the crock pot.

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

SALMON APPETIZER BITES

F&L Market has Double Q Salmon for 2 for $5. I ALWAYS keep Double Q in my cupboard. Mix these delicious bites up and just try to keep them on the platter longer than 5 mins.
Ingredients:
  • 3 cans of Double Q Salmon
  • 1/2 medium onion, grated
  • 1/4 cup + 2 Tbsp. whole-wheat panko breadcrumbs
  • 3 Tbsp. minced fresh cilantro
  • 1 egg white
  • 2 cloves garlic, minced
  • 3/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. dried oregano
Sauce ingredients:
  • 3/4 avocado
  • 3 Tbsp. nonfat plain Greek yogurt
  • 1 clove garlic, minced
  • Juice of 1/2 lime
  • 5 Tbsp. water
  • 2 Tbsp. minced cilantro
  • 1/2 tsp. chipotle Chile powder (or more to taste)
  • Salt to taste
  • 1/4 tsp. freshly ground black pepper

Directions:

  1. Preheat the oven to 350 degrees F. Coat a large baking sheet with cooking spray.
  2. Place the salmon in the bowl of a food processor. Pulse until finely chopped, scraping down the sides as necessary. Transfer to a large bowl.
  3. To the salmon, add the onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano. Stir to combine.
  4. Using a 2 tablespoon portion of the salmon mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
  5. Bake until the meatballs are firm to the touch and cooked through, 15 to 18 minutes.
  6. Serve the meatballs with the avocado sauce.

For the sauce:

  1. In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, water, cilantro, chipotle Chile powder, salt and pepper. Blend until smooth.

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

SAUSAGE AND CREAM CHEESE QUICHE

F & L Market has Grade A Large eggs 2 for $3.00. Use them to make this delicious quiche. So Easy to make. I usually make two and freeze one. Serve with a salad for a great dinner and reheat later in the week for breakfast or lunch. If it last that long!

Ingredients:

  • 1 (9-inch) frozen deep dish pie crust
  • 8-oz sausage (Jimmy Dean or Tennessee Pride)
  • 4-oz cream cheese, softened
  • 1/2 cup shredded cheese
  • 3 eggs
  • 1 cup heavy cream or milk
  • dash black pepper
  • 2 Tbsp sour cream
  • 1/2 sweet onion
  • 1/4 cup red bell pepper

Instructions:

  1. Preheat oven to 350.
  2. In a skillet, cook sausage until no longer pink. Saute the sweet onion and red peppers. Drain fat. Comine cooked sausage and vegetables along with the cream cheese. Drop crumbles of sausage mixture in bottom of pie crust. Top with shredded cheddar cheese.
  3. Whisk together eggs, pepper, sour cream, pepper and cream. Pour egg mixture over sausage and cheese mixture in pie crust.
  4. Bake 1 hour. Allow quiche to rest for 5-10 minutes before serving.

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

SOUTHERN FRIED CATFISH

F & L Market has catfish fillets for $3.99 a pound. This is the perfect way to serve them up southern style!
Ingredients:
  • 1 lb of catfish fillets
  • 1/4 cup of buttermilk
  • 1/2 tsp cider vinegar
  • 1 TBS Brown Mustard
Mix together the buttermilk, vinegar and brown mustard and marinate the catfish for at least 30 mins.
  • 1/2 cup of plain cornmeal
  • 1 tsp each of salt, paprika, granulated garlic
  • 1/2 tsp thyme
  • 1/2 black pepper
  • 1/4 cayenne pepper
Mix together and remove each fillet from the buttermilk mixture, dredge in cornmeal mixture and fry until golden brown.

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

STEAK BITES WITH GARLIC BUTTER

F & L Market has whole boneless beef rib eye loins for $4.99. This is a delicious way to prepare them aside from your typical grilling.

Ingredients:

  • 1 1/4 lbs sirloin steak cut into small cubes
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 1 tablespoon minced parsley

Instructions:

  1. Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.
  2. Place the steak in the pan in a single layer; you may have to work in batches depending on the size of your pan. Cook for 3-4 minutes, stirring occasionally, until golden brown. Repeat with remaining meat if needed.
  3. Add the butter and garlic to the pan; cook for 1-2 minutes, stirring to coat the meat in the sauce.
  4. Sprinkle with parsley and serve.

Recipe Notes:

If you don’t have sirloin, you can also use tenderloin, rib eye, or strip steak.

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

MONGOLIAN BBQ (SLOW COOKER RECIPE)

F & L Market has whole boneless NY strip loins for $4.99 a pound. This is a delicious recipe that you can make in your slow cooker.
Ingredients
  • 1 ½ pounds (Flank Steak is good as is any decent steak cut. It even makes cheap cook taste delicious)
  • ¼ cups cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons mince Garlic, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • 1 cup grated Carrots
  • green onions, for garnish
Instructions
  1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions

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

BACON-WRAPPED WHISKEY GLAZED CHICKEN WINGS

F & L Market has Value Pack chicken wings for $1.79 a pound. They also have Carolina Pride bacon for $2.99 for a 12 oz package. Use them to rock these whiskey glazed wings!
Ingredients:
  • Toothpicks
  • Baking sheet
  • Wire rack
  • 12 whole chicken wings
  • 24 slices of bacon
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced shallot
  • 1 tablespoon fresh-grated ginger
  • 8 ounces whiskey (cheap is fine)
  • ½ teaspoon ground black pepper
  • ¾ cup real maple syrup
  • ¼ cup soy sauce
  • 1 tablespoon hot sauce (such as Tabasco)
  • 1 tablespoon apple cider vinegar
Directions:
  • Preheat your oven to 350 degrees. Use a chef’s knife to hack the tips off the chicken wings and discard. Pull the wing apart and slice through the excess skin connecting the drumette and the flat to expose the bone. Find where the two bones meet and use your knife to slice through the intersection, creating two separate parts to the wing. You should have 24 pieces of chicken. Boom, now you know how to butcher wings. You’re welcome.
  • Take a chicken piece and wrap a slice of raw bacon around it, using two toothpicks to secure the loose bacon ends. Repeat until all wings are wrapped in bacon. Place the wings on a wire rack on a baking sheet and put the sheet in the oven for an hour, flipping halfway through.
  • While the wings are roasting, make the glaze. Heat the butter in a large sauce pot over medium heat, and when it’s melted, throw in the shallot and ginger. Sauté for about 5 minutes until the shallots are translucent but not caramelized. Add in your whiskey, black pepper, maple syrup, soy sauce, hot sauce, and apple cider vinegar and cook for 10 minutes on high heat, stirring occasionally, until the mixture is reduced. It should stick to the back of the spoon when it’s ready.
  • Remove the wings from the oven, brush each wing with the glaze until fully lacquered up. Then pop the wings back in the oven for an additional 5 minutes to finish them off. Remove the toothpicks from the wings, throw the wings on a big platter or something, and eat up!

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

SWEET POTATO BURRITO BOWLS

F&L Market has North Carolina sweet potatoes for .49 a pound. Use them to make this healthy, hearty main dish skillet.
Ingredients:
  • 1 pound sweet potatoes, heaping 2 cups
  • 3 tablespoons olive oil, separated
  • 1 cup chopped sweet bell peppers (I used miniature assorted red, yellow, and orange)
  • 1 cup white rice
  • 1 can (14.5 ounces) petite diced tomatoes
  • 1 can (15.25 ounces) black beans
  • 1 cup frozen corn
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 cups vegetable or chicken broth, vegetable for a vegetarian meal
  • 2 tablespoons fresh lime juice, optional
  • 1 and 1/2 cups shredded cheddar cheese
  • Sour cream, for topping
  • Optional: chopped cilantro, chopped avocado or guacamole, 1 small roma tomato, chopped
Instructions:
  1. Peel the sweet potatoes and chop into small pieces (refer to picture for size).
  2. In a large skillet over medium high heat, combine two tablespoons olive oil with all of the sweet potatoes. If you don’t like any amount of crunch to your sweet peppers, add them after the sweet potatoes have been cooking for about 6-8 minutes. (I added mine in with the black beans, corn, and spices)
  3. Saute the sweet potatoes for 8-10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
  4. Cook, stirring constantly for 2-3 minutes at medium heat.
  5. Add in the undrained diced tomatoes, drained & rinsed black beans, frozen corn, minced garlic, chili powder, cumin, and vegetable or chicken broth. Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.
  6. Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through.
  7. Remove the lid and stir in the lime juice. Top with the shredded cheddar cheese and then cover the pot with the skillet for 1-2 minutes to allow the cheese to melt.
  8. Top your burrito bowls with sour cream (I used fat free), a chopped tomato, chopped cilantro, chopped avocado or guacamole, or any other desired toppings.
  9. Enjoy immediately.

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

CATTLE DRIVE CASSEROLE

F&L Market has ground beef for $2.29 a lb. and sweet Vidalia onions for .69 a pound. Use them to make this classic comfort food casserole!
Ingredients:
  • 1 1/2 lbs ground beef
  • 3/4 cup onion, diced
  • 1 bell pepper, diced
  • 1 taco seasoning packet
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup cheddar cheese, shredded & divided
  • 1 sm. can (4 oz) diced green chilies
  • 1 (10 oz) can Rotel diced tomatoes with green chilies
  • 2 cups Bisquick
Instructions:
  1. Pre-heat oven to 350 degrees F.
  2. Brown ground beef, drain off grease. Add in diced onion, bell pepper, taco seasoning and 1/2 cup of the water to pan. Simmer approximately 10 minutes until onion & pepper are softened.
  3. In separate bowl, combine sour cream, mayonnaise, 1/2 cup cheddar cheese and green chilies, set aside.
  4. Stir Bisquick and 3/4 cup water (you may need a tiny bit more water) to make a soft dough. Spray 13X9 baking pan with non-stick spray. Press dough into bottom of pan and bake 5 minutes.
  5. On top of biscuit layer, spread ground beef mixture, next add can of Rotel spreading over ground beef mixture, next spread the sour cream mixture and end with remaining shredded cheese sprinkled over the top.
  6. Bake 30 minutes.
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