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

ZUCCHINI BROWNIES

F & L Market has everything you need to make these delicious and healthy brownies!

Ingredients for the brownies:

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini (1 large or 2 small zucchinis)
  • 3-5 tablespoons water
  • 1/2 cup chopped walnuts, optional

For the frosting:

  • 3 tablespoons cocoa powder
  • 1/4 cup butter, melted
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 tablespoon vanilla extract
  • Pinch of salt

Directions:

  1. Preheat oven to 350°F. Line a 9×13″ baking pan with foil and spray with cooking spray. Set aside.
  2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
  3. Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. Let the mixture sit for a few minutes so the batter can absorb the moisture from the zucchini. Then, if your mixture is still very powdery, add up to 5 tablespoons water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be very thick but shouldn’t be powdery. (It partially depends on how wet your zucchini is!) Add walnuts, if desired. You may need to use your hands to work the water in instead of a spoon. The dough is super thick, like cookie dough. Do not add too much water! Spread in prepared pan.
  4. Bake 25-30 minutes until the brownies spring back when gently touched.
  5. To make the frosting: Whisk butter, cocoa, salt, and powdered sugar. Whisk in milk and vanilla. Spread over cooled brownies. Cut into squares and chill to semi-set. The frosting hardens slightly on the top but stays wet and gooey underneath.
  6. These brownies are best stored in an airtight container and eaten within 2 days. Chill them to make them last an extra day. They’re what I call “fork” brownies because they are so gooey.
  7. *NOTE* People have been saying these brownies are cakey. Every time I’ve made them they turn out super fudgy like in the photos. The problem is how much water you add. It’s hard to say how much to add because every time I’ve made these I’ve added a different amount. It really does depend on your zucchini. The batter will be very thick and need help spreading in the pan. If your batter is at all liquidy or thin you’re going to get a more cakey brownie.

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

AMISH ONION PATTIES

F & L Market has fresh onions on sale for .59 a pound. Use them to make these amazing onion patties. I love to serve them with a creamy vegetable soup or stew.
  • 3/4 cup flour
  • 1 tablespoon sugar
  • 1 tablespoon cornmeal
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 3/4 cup milk
  • 2 1/2 cups chopped onions (about 2 small onions)
  • shortening or oil for frying

Instructions

In a large bowl, mix all dry ingredients, then add milk and stir. This will give you a thick batter.
Add onions and mix until well blended.
Heat 1/2 inch oil in skillet over medium high heat. Drop batter by tablespoons into the hot oil.
Flatten with the back of a spatula, then brown on both sides until crispy, golden brown.
Drain on paper towel, sprinkle salt to taste.

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

MARINATED STEAK TIPS

This is a fool proof recipe to put a delicious meal on your table. I like to serve it over spiralized vege noodles. Delicious!
Ingredients
  • 1 lb chicken breasts, boneless/diced
  • 3/4 cup mayonnaise or Greek yogurt
  • 1 cup Parmesan cheese, shredded
  • 1/2 tsp seasoned salt
  • 1/2 tsp ground black pepper
  • 4 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup Italian bread crumbs
Instructions
  1. Grease a 9 x 13 baking pan and place diced chicken on the bottom.
  2. In a small bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt, pepper, garlic, and red pepper flakes.
  3. Spread mixture evenly on top of chicken.
  4. Sprinkle bread crumbs on top of mayonnaise mixture.
  5. Place pan in preheated oven, 375 degrees, and bake for about 30-35 minutes, or until chicken is cooked through.
  6. Remove pan from oven and use a slotted spoon to serve chicken on top of pasta, rice, or by itself. Enjoy!

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

MELT IN YOUR MOUTH CHICKEN

This is a fool proof recipe to put a delicious meal on your table. I like to serve it over spiralized vege noodles. Delicious!
Ingredients
  • 1 lb chicken breasts, boneless/diced
  • 3/4 cup mayonnaise or Greek yogurt
  • 1 cup Parmesan cheese, shredded
  • 1/2 tsp seasoned salt
  • 1/2 tsp ground black pepper
  • 4 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup Italian bread crumbs
Instructions
  1. Grease a 9 x 13 baking pan and place diced chicken on the bottom.
  2. In a small bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt, pepper, garlic, and red pepper flakes.
  3. Spread mixture evenly on top of chicken.
  4. Sprinkle bread crumbs on top of mayonnaise mixture.
  5. Place pan in preheated oven, 375 degrees, and bake for about 30-35 minutes, or until chicken is cooked through.
  6. Remove pan from oven and use a slotted spoon to serve chicken on top of pasta, rice, or by itself. Enjoy!

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

SAVORY SALMON CAKES

F & L Market has Double Q Salmon $2.99 a can. Use four of them to make these delicious Salmon Cakes for a crowd!
Makes 12 cakes
4 cans of double q (bones and skin removed)
1/2 Cup of Red onion diced
1/2 Cup of diced celery
3/4 Cup Red pepper diced
1/4 cup fresh parsley chopped
1/2 tsp Tabasco
1 tsp Worcestershire sauce
1 TBS Old Bay seasonsing
3/4 cup of Panko crumbs
1/2 Cup of Dukes Mayo
4 tsp Dijon zest of 1 lemon
2 eggs
Directions:
Take care to clean the Salmon well and to not over mix. Allow to rest while you prepare the oil to fry the cakes to a golden brown.
Dipping Sauce:
1/4 Cup Dukes Mayo
1/4 Cup Sour Cream
2 tsp Dijon
2 TBS fresh chives
1/4 tsp dill weed
1/2 tsp garlic powder
1 tsp Tabasco sauce’
Salt and Pepper to taste

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

SLOW COOKER SPARE RIBS

F & L Market has a 30 lb case of Swaggerty Pork Spare Ribs $25 . Stock up and save. Here is a great way to prepare them. Easy and delicious.
Ingredients
  • 4 lbs spare ribs
  • 1½ TBSP brown sugar
  • 1 TBSP smoked paprika (regular is fine if that’s what you have)
  • 1 TBSP garlic powder
  • 1½ tsp ground cumin
  • 1½ tsp ground black pepper
  • 1 tsp coarse salt
  • 1 tsp chili powder
  • barbecue sauce (optional)
Instructions
  1. Pat ribs dry, and cut them into sections so they’ll fit in the slow cooker.
  2. Combine seasonings in a bowl, and rub mixture all over ribs.
  3. Place ribs in the slow cooker, meat-side down.
  4. Cook for 8-10 hours on low, or for 4-5 hours on high.
  5. Before serving, brush with barbecue sauce if desired.

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

PICTURE PERFECT PORK

F & L Market has whole pork boston butts for $1.39 a pound. This recipe makes the most perfect pulled pork you will ever make on your own. It’s fool proof!
Ingredients: Pork Roast 1 whole Boston butt or shoulder pork roast
Ingredients: Dry Rub
  • 1 tbsp ground cumin
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp chili powder
  • 1 tbsp cayenne pepper
  • 1 tbsp salt
  • 1 tbsp ground pepper
  • 1 tbsp paprika
  • 1/2 cup brown sugar
  • Mix well and store in an air tight container.
Ingredients: Brine Solution
  • 1/2 cup salt
  • 1/2 cup brown sugar
  • 2 qt cold water
  • 2 bay leaves
  • 3 tbsp dry rub mix
Directions: Brine Add salt to cold water and stir very well until all the salt completely dissolves. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.
Directions: Pork shoulder: Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours.
Then remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least an inch in length and width and at least 3 inches deep.
Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking!
Place baking pan uncovered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone.
Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees.
When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven.
If the bottom of the pan is dry (or crusted with dried spices), then cover the pan with foil to retain internal moisture of the meat during the cooling period.
When the temperature drops to 170 degrees or slightly lower, remove from oven.

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

SANTA FE MACARONI AND CHEESE

F & L Market has Split Chicken Breast for .89 a pound. Use it for this one dish meal the entire family will love!
Ingredients:
  • 2 lbs Chicken Breast
  • taco seasoning
  • 1 16oz box of penne pasta
  • 2 can’s of rotel
  • 1 can of corn
  • 1 can of black beans
  • 2 bricks of cream cheese
  • 2 cups of mexican blend cheese
  • 1 small red onion chopped
  • 1/2 cup of sour cream
Instructions:
1. Cut chicken into cubes , toss with olive oil and taco seasoning and black pepper.
2. Brown over medium heat until edges are browned and chicken is cooked through.
3. Remove from heat add chopped red onion, rotel and heat through.
4. Mix in cream cheese, sour cream, corn and beans, Mexican blend cheese and toss cooked penne at the very end.
Bake 30 mins in a 350 oven. Serve with a salad.

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

HONEY BOURBON STEAK TIPS

F & L Market has whole boneless beef ribeye loins for $5.49 a pound. Perfect for this recipe for Honey Bourbon Steak Tips! Serve along side a potato mash and fresh green beans. YUM!
Ingredients
  • ⅓ cup honey
  • ¼ cup packed light brown sugar
  • ⅓ cup bourbon
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • ½ teaspoon red pepper flakes
  • 2 cloves garlic minced
  • 2 pounds steak (rib-eye sirloin, or filet), cut into chunks
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter divided
  • 1 (6-ounce) package mushrooms cut in quarters
Instructions
  1. In a medium bowl, whisk together honey, brown sugar, bourbon, soy sauce, Worcestershire sauce, red pepper flakes, and garlic. Pour into a large ziptop bag. Add steak cubes and refrigerate for 2 to 4 hours.
  2. Heat vegetable oil and 2 tablespoons butter in a cast iron pan over medium-high heat.
  3. Add steak. You will probably need to cook it in two batches because you don’t want to crowd the pan. Cook until seared on all sides. Remove from pan. Add remaining butter to pan and cook mushrooms until browned.

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

FARM HOUSE CASSEROLE

F&L Market has Grade A eggs for .88 a dozen. Use them to make my delicious Farmhouse Casserole for brunch this weekend. Yum!

Ingredients:

Directions:

  1. Grease 2 quart rectangular baking dish.
  2. Arrange potatoes evenly on bottom of baking dish.
  3. Sprinkle with cheese, ham, onions, and red pepper.
  4. Combine milk and eggs and seasonings.
  5. Pour over potatoes and cheese.
  6. Refrigerate over night.
  7. Bake at 350 for 40-50 minutes until set.
  8. Let rest 5 minute.
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