Green Chile Steak Roll Up

F & L has Beef Top Sirloin for $3.49 a pound. These Steak Roll ups are delicious and are a unique way to use a portion of this value pack.
Ingredients for Roll Ups:
  • 4 large hatch green chiles (or about 1/3 pound pre-roasted)
  • 1 to 1.5 pounds thin cut sirloin, about 4 pieces (Milanese cut)
  • 1 cup baby spinach leaves
  • 4 ounces queso fresco (divided) aka Mexican crumbling cheese
  • 1 teaspoon steak seasoning

For Sauce:

  • 1/2 cup unsweetened plain Greek yogurt
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1 tablespoon lime zest
  • Salt and ground white pepper, to taste
  1. Pre-heat oven to 400 F degrees.
  2. If not using pre-roasted peppers, toss peppers on a baking sheet and into a 400 F oven or straight on the grill and let roast, turning once or twice with tongs, for about 20 minutes. Peppers will be ready to remove from heat when softening and presenting with blistered and black skin in places. Transfer peppers to a plastic zip-top bag and let steam in the bag for 20 more minutes (this will help the skin easily slip off). When cool to the touch, pull off the skin, remove the stem, and slice open to rinse out the seeds.
  3. On rimmed pan, set steaks out and layer the length of the steak with a handful of spinach and strips of hatch pepper. Place chunk of cheese in the middle of each.
  4. Starting at one end, tightly roll up each steak, ensuring filling stays intact. Secure with toothpicks.
  5. Roast in the center rack of oven at 400 F degrees for approximately 15 minutes or until outside browning and cheese softening.
  6. While steaks are cooking, add yogurt, cilantro, lime juice, and zest to a small blender and pulse several times until cilantro is pretty well incorporated, but still in pieces. Season with salt and pepper to taste.
  7. Remove steak roll ups from oven and let cool for 5 to 10 minutes before slicing crosswise and serving with a drizzle of sauce.
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Korean Style Pork Chops

F&L Market is featuring a Pork Steak Value pack for $1.89 a pound this week. Here is a delicious way to prepare it! I like to serve this particular entree with a friend rice and steamed broccoli.
  • 4 pork chops
  • 1 tbsp olive oil
  • 1/4 cup soy sauce low sodium
  • 2 tbsp honey
  • 4 cloves garlic minced
  • 1 tsp sesame oil
  • 1 tsp ginger minced
  • 2 tsp sriracha sauce
  • black pepper to taste
  1. Preheat oven to 400 F degrees.
  2. In a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce. Pour over pork chops and let marinade for about 20 minutes.
  3. Heat the olive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side.
  4. Place the skillet in the oven to finish cooking them. Roast for about 10 minutes, or until pork chops are completely cooked through. (If they are a thinner cut, additional cook time will not be required.)
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Beer & Honey Roasted Chicken

F&L Market has a 10 lb. package of Chicken Leg Quarters for $6.29. This is a delicious way to prepare it. Leftovers are great cold on a salad, too!
  • 4 chicken thighs (I used the ones with skin and bones)
  • 1 bottle stout beer
  • 2 Tbsp honey
  • 1 Tbsp Dijon mustard
  • 1 tsp corn starch
  • 4 cloves of garlic, minced
  • ⅓ cup chopped fresh parsley
  • Salt and pepper to taste



  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine the beer, honey, mustard, corn starch and garlic and whisk it together until the mustard, the honey and the starch are dissolved.
  3. In a cast iron (or baking dish), pour the beer mixture.
  4. Season your chicken thighs with salt and pepper on both sides and add them, skin side down, to the cast iron. (Leaving the chicken to marinate in this mixture for about 30 minutes improves the flavor!)
  5. Bring the cast iron to the oven and roast for 45 minutes, turn the chickens skin side up and let it roast for 45 more minutes or until chicken is golden brown/caramelized.
  6. Sprinkle with chopped parsley and serve.
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Texas Style Brisket

F & L Market has Whole Boneless Beef Brisket for $2.99. This is an authentic Texas style brisket that gives you a beautiful bark on the outside. Love this recipe!
Serves 12– 14.
  • 21⁄2 tablespoons kosher salt
  • 2 tablespoons cracked black pepper
  • 1 (11–15 lb.) beef brisket, excess fat trimmed to within 1⁄2 inch all around
  • 2 cups Virgil’s Dry Rub (see below)



  1. Mix the salt and pepper and sprinkle evenly over the brisket. Follow with a coating of the dry rub, applied evenly all over. Enclose the brisket in a tightly covered container and refrigerate overnight.
  2. Preheat the smoker or grill to 240°F, and load with a generous amount of apple wood (or substitute other fruitwood, as desired) mixed with oak or hickory. Place the brisket to the side of the heat source and cook for 13 to 15 hours, or until tender. The brisket is properly cooked when the meat thermometer reads 185°F, and the meat provides little resistance to the probe.
  3. Remove the brisket and allow it to rest for 45 minutes. Cut into thin slices, slicing against the grain.
Virgil’s Dry Rub:
  • Every pitmaster has his own special rub recipe and this is ours (well one of them, anyway). It combines a nice base of sweetness cut through with some fire to keep things interesting. The great thing about this rub is that it lets the flavor of the food come through, accenting rather than overpowering. We find that it’s an ideal rub for just about any food you might cook on a grill, and can even liven up pan-roasted dishes like pork loin.
  • Makes 5–5 1⁄2 cups
  • 2 1⁄2 cups sweet paprika
  • 1 cup granulated sugar
  • 1⁄2 cup Texas-style chili powder
  • 1⁄2 cup minced onion
  • 1⁄2 cup granulated garlic
  • 1⁄4 cup dried parsley flakes
  • 6 tablespoons kosher salt


Combine all of the ingredients in a medium bowl and whisk together until completely incorporated. Transfer to a covered bowl with a tight-fitting lid. Store in a cool, dry place.
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Killer Chicken Marinade

F&L Market has a 10lb bag of Leg Quarters for $6.29. This Killer Marinade is the perfect way to prepare them!
  • 4 bone-in, skin-on chicken leg quarters
  • 2 Tbsp olive oil
  • 1 Tbsp sesame oil
  • 4 Tbsp low sodium soy sauce
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp lemon or lime juice
  • 5 Tbsp honey or maple syrup
  • 6 cloves of garlic, minced
  • ½ tsp freshly ground black pepper
  • 2 tsp kosher salt (plus more to taste)
  1. Mix all ingredients for the marinade together in a large bowl or a plastic zip-lock bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight.
  2. Preheat oven to 450 degrees F.
  3. Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken in the juices and marinade about 15-20 minutes into baking.
  4. To get a nicely browned, crisped up skin, turn on the broiler for 2-3 minutes when the quarters are almost done cooking. Monitor broiling very closely as the tops may burn if broiled for too long.
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Bacon Wrapped Mini Meatloafs

This week at F&L Market fresh ground beef is $2.09 a pound, and thick sliced market style bacon is $3.99 a pound. Utilize both of these ingredients in this wonderful meatloaf dish. My family loves this with mashed potatoes, slaw, and green beans.


  • 1 medium sized onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1 1/2 pounds ground beef
  • 1 large egg
  • 1 cup bread crumbs
  • 1 cup milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon thyme
  • 6 bacon slices
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar
  • 1 tablespoon spicy brown mustard
  • 1/2 cup fried onion pieces


  1. Preheat oven or grill to 350 degrees F. Line a baking sheet with foil for easy clean up.
  2. Melt butter in saute pan over medium heat. Cook onions until fragrant and slightly brown while stirring occasionally, about 3-5 minutes. Reduce heat to low and add garlic, cook for 2-3 minutes. Remove from heat.
  3. In large bowl, combine ground beef, egg, bread crumbs, milk, Worcestershire sauce, thyme, and cooked onions and garlic. Use hands to mix well, but try not to over work the meat. Divide into six equal sized portions.
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Pork Loin with Gravy

F&L Market has whole, bone-in pork loin for $1.79. This is a perfect recipe for it!
  • 2 & 1/2 to 3 lb pork loin, trimmed of all visible fat
  • 1/2 tsp garlic powder
  • 1/4 tsp ground ginger
  • 1/8 tsp dried thyme
  • 1/4 tsp black pepper
  • 1 tbs vegetable oil
  • 2 cups chicken broth
  • 2 tbs lemon juice
  • 3 tsp soy sauce
  • 3 tbs cornstarch
  • Salt and pepper, to taste
  1. Season the pork loin lightly with salt. In a small bowl combine the garlic powder, ginger, dried thyme, and black pepper. Rub the seasoning over the surface of the pork loin.
  2. In a skillet heat the oil and brown the pork loin on all sides. Transfer the pork to the crock pot. Combine the chicken broth, lemon juice, and soy sauce; pour over the pork loin.
  3. Cover and cook on low heat for 8 to 10 hours, or on high for 4 to 5.
  4. After cooking, transfer the roast to a platter and keep warm.
  5. To make the gravy, pour the liquid from the crock pot into a measuring cup. Skim off the fat. Measure two cups of the liquid, adding water if needed. Transfer to a sauce pan reserving 1/2 cup of the liquid.
  6. Stir the cornstarch into the reserved liquid, then stir into the liquid in the sauce pan. Heat, stirring frequently, until the gravy is thick. Taste and season with salt and pepper, if needed. Serve the roast with the gravy.
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Bacon BBQ Chicken Bombs

F&L Market has the most fantastic Thick Sliced Market Style Bacon for $3.99 a lb – the perfect ingredient for these BBQ Chicken Bombs!
  • 5 boneless skinless chicken breasts or 10 fillets
  • 5 jalapenos, de-seeded, sliced in half lengthwise
  • 4 ounces cream cheese, softened
  • 1 cup cheddar cheese, shredded
  • salt and pepper to taste
  • 20 slices bacon
  • 1 cup barbecue sauce
  1. If using chicken breasts, cut them lengthwise into thin fillets, each fillet will make one bomb.
  2. Pound the chicken fillets between parchment paper until about ¼ inch thin.
  3. Season each with salt and pepper.
  4. Wash jalapenos, cut stem off, slice lengthwise, remove seeds and clean out center.
  5. Rinse jalapenos a second time.
  6. In a mixing bowl, mix cream cheese and chedder cheese until well blended.
  7. Fill each jalapeno half with about 1 Tbs or little more of cheese mixture.
  8. Place filled jalapeno half, cheese side down on chicken fillets and roll chicken around jalapeno.
  • It doesn’t always close the way you think it should. No worries! The bacon will pull it all together.
  • Wrap 2 pieces of bacon (one at a time) tightly around the rolled chicken, start at one end, wrap half the fillet and finish the 2nd half with the other piece of bacon, and tuck bacon into itself to seal ends closed.
  • You do not need toothpicks, because it all comes together in the cooking process.


  • Preheat oven to 400 degree and place chicken bombs on a foil lined baking sheet.
  • Bake for 20 minutes, turning once to help cook the bacon.
  • *I suggest to change baking sheets/pans in order to loose some of the bacon fat.
  • Reduce heat to 375 degree, line another baking sheet or pan, and place chicken bombs in a new one.
  • Brush each chicken bomb with barbecue sauce, then use a spatula to flip them over to the other side, and brush the tops with more sauce and return to the oven for 5-6 minutes.
  • Remove from oven, brush on more sauce, and place under broil setting for a few minutes so bacon can crisp completely, and the chicken is totally cooked through.
  • Remove from the oven and let sit for at least 10 minutes before serving.
  • Slice into ½-1 inch slices and enjoy!
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Smothered Philly Cheese Cubed Steak

  • 2 lb cubed sirloin steak
  • 2-3 tsp Montreal or Chicago steak seasoning
  • Teriyaki sauce
  • Olive oil
  • 1 large green bell pepper, seeded and thinly sliced
  • 1 jumbo sweet onion, sliced into thin wedges
  • 1 tsp garlic salt
  • ½ tsp red pepper flakes or black pepper
  • 12 slices mozzarella cheese
  • 6 toasted garlic-butter hoagie rolls
  1. Preheat the oven to broil. Have nearby a large sheet pan lightly spritzed with cooking spray.
  2. Season the cubed steak on both sides with steak seasoning. Adjust the amount to your taste. Sprinkle each piece on both sides with a few dashes of Teriyaki sauce.
  3. Heat a few drizzles of olive oil in a large grill pan or skillet. Add the seasoned steak to the skillet.
  4. Brown on both sides, cooking for around 2 minutes each side, depending on thickness then remove to the baking sheet.
  5. Add the green pepper and onion to the skillet. Season with garlic salt and red pepper flakes. Adjust the amount to your taste. Cook until beginning to soften and brown leaving crisp tender.
  6. Top the steaks evenly with the green pepper and onion then cover each steak with 2 pieces of mozzarella cheese.
  7. Place into the oven under the broiler until the cheese is bubbly, melted and browned.
  8. Rest for 5 minutes then serve on toasted garlic butter hoagie rolls.
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Slow Cooker Broccoli Beef

F & L has london broil on sale for $2.89 a pound. That cut works great for this Asian inspired meal!
  • 1.5 pounds London Broil steak, thinly sliced and chopped into 2 inch pieces
  • 1 cup beef broth
  • ⅔ cup low sodium soy sauce
  • ⅓ cup brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • ¼ teaspoon red chili flakes (optional)
  • 5 cups broccoli florets
  • 2 tablespoons cornstarch + 4 tablespoons cold water


  1. Grease the inside of a slow cooker. Add steak, beef broth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes. Cover and cook on high for 2-3 hours or low 4-5 hours.
  2. Minutes before serving, uncover the slow cooker. In a small bowl, whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes.
  3. I put the broccoli in for the last 30 mins and allow to cook.
  4. Serve over brown rice or riced cauliflower.
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