Janet’s Five and Dine

Ham and Asparagus Frittata

F & L Market has eggs for .99 a dozen. Use them to make this super delicious Fritatta. This is delicious for dinner along side a tossed salad and heats up beautifully for breakfast the next day.
Ingredients:
  • 1 1/2 tablespoons extra virgin olive oil, divided
  • 1 medium leek, white and light green parts only, halved and sliced into half moons
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, stemmed and sliced
  • 8 ounces asparagus, cut into 1″ pieces
  • 1 cup diced ham
  • 8 large eggs
  • 1/2 cup milk or cream (I used 1/4 cup skim milk and 1/4 cup half ‘n half)*
  • 1/2 cup grated jack and cheddar cheese blend, or your favorite
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Freshly chopped Italian flat leaf parsley, for garnish (optional)
Directions:
  1. Preheat the oven to 400 degrees.
  2. Heat 1 tablespoon of the oil in a 9 or 10″ non-stick or cast iron skillet over medium heat.  Add the leek, garlic, and mushrooms and saute for 2 minutes.  Add the asparagus and a pinch of salt, and cook until crisp tender and the mushrooms are softened, about 3 minutes more.  Stir in the diced ham, then brush the sides of the pan with the remaining oil to prevent sticking.
  3. While the vegetables cook, beat the eggs and milk in a medium bowl until well combined.  Whisk in the cheese, salt, and pepper, and pour the mixture evenly over the vegetable-ham mixture.  Cook over medium heat until the bottom of the eggs just start to set, then remove from heat and bake in the oven for 8-10 minutes or until the eggs are set.
  4. Remove from heat and let stand 5 minutes.  Top with chopped parsley if using, then slice, serve, and enjoy!

Janet’s Five and Dine

Mega Tender Bake

F & L Market has Pork Sirloin Chops for $1.79. This recipe works great for chops, steak or venison tenderloin slices. This is , hands down, my go to recipe for guaranteed tender venison tenderloin steak and gravy. If you don’t want the coating and fried steak calories, sear them off and proceed with the gravy stock and cooking process. Totally divine!
SOAKING 1 1/2 to 2 lb tenderloin, 1/2″ slices. 1 – 1 1/2 c buttermilk (enough to cover meat)
BREADING 1 1/2 c flour (self-rising or regular) 1 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp paprika
THE GRAVY FIXINGS 3 c beef stock (not broth) *reserve 1/2 cup 1 Tbsp worcestershire sauce 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp roasted garlic powder 2 1/2 Tbsp cornstarch salt to taste, as stock has salt 1/4″ oil in skillet for frying
Directions
1. Soak sliced tenderloin in buttermilk for a couple hours in the fridge. I do this overnight for venison. It’s worth it! Do not drain.
2. Breading: Combine flour, garlic and onion powder, paprika, salt and pepper for breading.
3. Heat oil in skillet.
4. With tongs or a fork, bread loin slices in flour mixture, then brown on each side. Remove to a paper towel covered plate to drain of excess oil.
5. Spray a 11″x7″ casserole dish with non-stick spray. Line the fried tenderloin into dish.
6. Gravy fixings: In medium sized bowl add 2 1/2 cups of the stock, plus garlic and onion powder, pepper, roasted garlic powder, Worcestershire sauce, salt to taste.
7. In the reserved 1/2 cup stock, add the cornstarch and mix quickly. Pour into the gravy mixture in bowl and stir.
8. Pour over meat, cover with aluminum foil and bake for 1 hour at 350F, then reduce heat to 275F for another 2 hours or till fork tender.
Remove from oven and let set for a few minutes before serving.

Janet’s Five and Dine

Avocado Salsa

F & L Market has Haus Avocados for .69 each. I enjoyed this yummy salsa while in Southern California last week. It is delicious alone with chips or with your favorite Mexican food. LOVE IT!
2 ripe Hass avocados
6 Serrano chiles, seeded and diced
¾ cup packed cilantro 2 cups water
3 tablespoons freshly squeezed lime juice Kosher salt
Halve, pit, and peel the avocados. Combine the avocados, Serranos, cilantro, water, and lime juice in a blender and blend until smooth. Season to taste with salt.
Makes about 3 ½ cups. Heat level: mild. If you like it hotter, leave the seeds in some or all of the Serranos. This light and refreshing salsa is especially good with seafood. Keeps for a day or two tightly sealed in the refrigerator—browning is only slight. Serve at room temperature.

Janet’s Five and Dine

Low Carb Buffalo Chicken and Cauliflower Casserole

F & L Market has chicken legs and thighs for.79 a pound. Whether you prefer white or dark meat, this recipe is a delicious , low carb choice, It is rich and isn’t low fat so eat in moderation with plenty of additional vegis. I like to scoop with bell pepper scoops or celery. Yum.
Ingredients
  • 1.5 lbs cooked chicken *diced or shredded
  • 5 cup riced cauliflower * from one large head
  • 1/2 Cup buffalo sauce ( Hooters is an excellent zero carb choice)
  • 8 ounces cream cheese *at room temperature
  • 8 ounces sharp cheddar cheese *shredded from block
Instructions
  1. Preheat your oven to 375°F.
  2. In a large bowl, combine the chicken, riced cauliflower, buffalo sauce ,cream cheese, and half of the cheddar cheese. The mixture will be thick.
  3. Spread into a medium casserole dish and top with the remaining cheddar cheese.
  4. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbling.
  5. Garnish with extra Buffalo sauce and fresh, minced parsley, if desired. Serve hot.
Recipe Notes

Tips and Techniques for the Best Creamy Buffalo Chicken Cauliflower Casserole

  • Setting the cream cheese out to come to room temperature an hour before you begin will make it easier to combine all of the ingredients.
  • Cut the chicken into bite size cubes and cook in a skillet with olive oil until just done through,
  • It is best to shred the sharp cheddar cheese from a block rather than buying a bag of pre-shredded cheese which contains a starch and doesn’t melt as well.

How to Store Creamy Buffalo Chicken Cauliflower Casserole

  • You can store this casserole in the freezer, tightly covered and unbaked, for up to 6 months. Thaw in the refrigerator before baking. Increase the cook time to 35 minutes covered, then 10 minutes uncovered.
  • This casserole can be made ahead of time and kept in the refrigerator, tightly covered. It is recommended to bake it within 2 days. Increase the cook time to 35 minutes covered, then 10 minutes uncovered.
  • Store leftover Creamy Buffalo Chicken Cauliflower Casserole in an air-tight container in the refrigerator. Use within 3-4 days.
** Nutritional information is an estimate and may vary.

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
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