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

MAPLE DIJON CHICKEN
F&L Market has chicken breast for $1.69 a pound. This easy Maple Dijon marinade will have your mouth watering!

Ingredients:

  • 6 boneless, skinless chicken breasts
  • 1/4 cup maple syrup
  • 1/4 cup Dijon mustard
  • 2 tbsp soy sauce
  • 1 tbsp fresh thyme
  • 2 cloves garlic, minced

Directions:

  1. Preheat barbecue to medium heat.
  2. In a small bowl, stir together maple syrup, Dijon mustard, soy sauce, thyme and garlic.
  3. Make shallow cuts to both sides of the chicken.
  4. Brush marinade over both sides of the chicken.
  5. Place chicken on the barbecue with lid down. Turn and baste often with marinade for the first five minutes. Continue to barbecue until the chicken feels springy when pressed and a meat thermometer reaches 165F, about 5 to 7 more minutes, depending on your barbecue.
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Janet’s Five and Dine sponsored by F&L Market

SWEET POTATO BEEF STEW

F&L Market has beef stew for $3.99 a pound. This is a beautiful recipe that uses sweet potatoes instead of white, and it is a delicious stew. Give it try!

Ingredients:

  • 2 lbs beef stew meat preferably grass fed, cubed
  • 2 cups beef stock
  • 2 tablespoons olive oil
  • 1 large sweet potato sliced into cubes
  • 1 medium white onion diced
  • 3 garlic cloves minced
  • 1 can of whole tomatoes large
  • 3 carrots sliced
  • 4 celery ribs sliced
  • 2 bay leaves
  • 5 sprigs thyme
  • salt and pepper to taste

Instructions:

  1. Toss your beef in flour salt and pepper, brown in olive oil with the onion and garlic in 2 tablespoons olive oil first, then add the the crock pot.
  2. Add all the ingredients to the crock pot and set on high for 1 hours, then turn it down to low for an additional 4 hours.
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Janet’s Five and Dine sponsored by F&L Market

FOUR INGREDIENT LONDON BROIL

F&L Market has Boneless Beef London Broil for $2.99 a pound. This is a simple, go to recipe and F&L Market has everything you need to make this tasty dinner.
Ingredients:
  • 1½-2 lb. London Broil
  • 1 cup Italian dressing
  • ¼ cup soy sauce
  • ¼ cup honey
Instructions:
  1. Mix Italian dressing, honey and soy sauce in a large Ziploc bag.
  2. Add London broil to bag and, if possible, let it marinate several hours in the refrigerator.
  3. Grill on low heat 12 minutes each side (4 minute longer per side if you like it well done . . . but who likes it well done?!).
Tips and Tricks:
  1. This is a great recipe to quickly throw together in the morning and let marinate in the refrigerator during the day. Just put the meat in the oven or grill it when you get home.
  2. If you aren’t brave enough to grill in the winter , then preheat the oven to 375 degrees and bake the London broil on the lowest rack uncovered in a disposable pan for 45 min (+/- 15 minutes depending on preferred level of doneness).
  3. As always with red meat, let it sit for 5-10 minutes after cooking before cutting to seal in the juice.
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Janet’s Five and Dine sponsored by F&L Market

DRY RUB WINGS

F&L Market has Chicken Wings for $1.99 a pound. These dry rub wings are fall off the bone tender! F&L has everything you need to make these delicious wings tonight!
Ingredients:
  • 4 pounds organic chicken wings
  • Dry Rub: 1 tablespoon granulated garlic, 1 tablespoon cayenne pepper, 1 tablespoon dry mustard, 1 tablespoon freshly cracked black pepper, 2 teaspoons ground cumin
  • Sauce: 2 tablespoons olive oil, 4 tablespoons organic butter, 2 tablespoons reserved dry rub, 1 (12-ounce) bottle hot pepper sauce (check ingredients), 1 tablespoon apple cider vinegar

Directions:

  1. Combine all dry rub spices in a large bowl. Reserve 2 tablespoons of the mixture. Add the wings to bowl and mix thoroughly. Cover and refrigerate for at least an hour.
  2. Preheat oven to 375 degrees F.
  3. Line a baking sheet with parchment paper. Lay all wings flat on the baking sheet and bake for an hour turning halfway through.
  4. When the wings are almost done, melt the butter and then add other sauce ingredients.
  5. When ready to serve, add the wings to a large serving bowl, pour sauce over the wings and toss.
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Janet’s Five and Dine sponsored by F&L Market

STICKY RIBS

F&L Market has pork spare ribs for .99 a pound. Yum!

Ingredients:

  • 1 onion
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1 tsp fennel seeds
  • 1 cup dark soft brown sugar
  • 4 cups tomato ketchup
  • 1 cup dark soy sauce
  • 1 rack of pork spare ribs
  • Salt and pepper
 Instructions:
  1. Heat your oven to 300 degrees.
  2. While the oven is warming, peel and roughly chop the onion. Then peel and crush the garlic in a garlic crusher.
  3. Place a frying pan over a medium heat until it is hot, then add the olive oil, onion and garlic. Fry for 4 to 5 minutes or until the onion has softened.
  4. Add the chilli (if using), fennel seeds and brown sugar and cook, stirring, for a further 1 to 2 minutes until the sugar has melted.
  5. Add the tomato ketchup and soy sauce and stir everything together. Bring to the boil, then reduce the heat and simmer for 10 minutes, until the sauce thickens up.
  6. Put the ribs into a deep-sided roasting tray and pour over the sauce.
  7. Cover the tray with foil and put it into the oven for 2 hours, then increase the oven temperature to 350 remove the foil and cook for 30 to 45 minutes more.
  8. Once cooked, remove the tray from the oven and let the ribs cool down so they are not too hot to handle before serving.
  9. Serve with lots of paper napkins because sticky fingers are guaranteed!
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Janet’s Five and Dine sponsored by F&L Market

RUSTIC ROASTED CHICKEN

F&L Market has a 10 lb package of leg quarters for $5.90. This simple, delicious recipe will deliver a beautifully crisp skin, nicely seasoned and delicious.
Ingredients:
  • 4 chicken leg quarters, trimmed
  • 3 tbs vegetable oil
  • 1 tsp. paprika
  • 1 tsp. seasoning salt
  • 1/4 tsp. dried thyme
  • 1/4 tsp. garlic powder
  • Salt and Pepper to taste

Instructions:

Preheat oven to 400. Pat chicken dry with paper towels. Season with salt and pepper. In a small bowl whisk together oil, paprika, seasoning salt, thyme and garlic powder. Lay chicken on a rack in a large roasting pan. Baste liberally with marinade. Bake for 60-75 minutes, until juices run clear. Half way during cooking time, spoon some pan drippings over the chicken, and then again right before serving.
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Janet’s Five and Dine sponsored by F&L Market

HONEY ROASTED BEEF SHOULDER

F&L Market has Boneless Beef Shoulder Roast for $2.99 a pound. This is a delicious way to prepare it! Give it a try!
  • 3lbs Beef shoulder
  • 2 cloves garlic, minced
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp thyme, finely chopped
  • 1 tbsp rosemary, finely chopped
  • 1 tbsp onion powder
  • 1 cup soy sauce
  • 1 cup beef stock
  • 2 tsp flour
  • 1 tbsp old bay seasoning
  • 2 tbsp honey or brown sugar

Preparation:

  • Preheat oven to 350-400 degrees.
  • In a bowl mix salt, pepper, onion powder, thyme leaf, rosemary, soy sauce, garlic, honey or brown sugar and old bay season.
  • Base the beef all over with the sauce mixture then place on a roasting tray with a rack.
  • Bake for 5 minutes per pound of meat, so a 5-pound roast would bake for 25 minutes, and a 7-pound roast would cook for 35 minutes. However, if you prefer your beef well done, then I would suggest roasting longer.
  • Make sure to continuously base the beef roast with the drippings whenever it gets dry.
  • In a sauce pan add leftover sauce mixture, remove the roast from the pan and pour the pan drippings and beef stock into the saucepan over medium heat.
  • Add flour and whisk until there are no lumps, stirring and bringing the sauce to a boil.
  • Slice the beef for serving, then pour sauce over beef slice.
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Janet’s Five and Dine sponsored by F&L Market

CREAMY LEMON THYME PORK CHOPS

F&L Market has Assorted Pork Chops $1.59 a pound. This is a terrific way to fix them. Serve with a mashed potato and broccoli or asparagus for a delicious meal.
Ingredients:
  • 4 boneless pork chops (rib or sirloin)
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup flour
  • 1/4 cup lemon juice
  • 1/4 cup dry white wine
  • 4 tablespoons unsalted butter, divided
  • 1 1/2 teaspoon lemon zest
  • 1 teaspoon creole seasoning
  • 1 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Kosher salt and freshly ground pepper, to taste
  • Green onions, garnish

Preparation:

  1. In a small bowl, whisk together flour, creole seasoning, garlic powder and onion powder, and season generously with salt and pepper.
  2. Dredge pork chops thoroughly in dry mixture, pressing gently so it adheres, then heat 2 tablespoons butter in a large skillet over medium-high heat.
  3. Once hot, add pork chops and cook, without moving (other than to flip), until browned on both sides. 6-7 minutes per side.
  4. Remove pork from heat and transfer to a plate. Cover to keep warm.
  5. Return skillet to heat and pour in wine, lemon juice and zest, minced garlic, and thyme, then season again with salt and pepper.
  6. Reduce heat to medium and stir everything together, making sure to scrape up the browned bits at the bottom of the pan. Return pork chops to pan, then reduce heat to low and simmer for 15-20 minutes, or until pork chops are cooked through.
  7. Remove pork chops to a plate (or to an oven preheated to 200º F), then add remaining butter to sauce in skillet. Whisk in heavy cream and bring to a boil, then reduce heat to low again and simmer until thickened.
  8. Once desired thickness is reached, drizzle over pork chops and serve hot.
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Janet’s Five and Dine sponsored by F&L Market

FRESH SPINACH TOMATO TORTELLINI SOUP

F&L Market has Boneless, Skinless chicken breast on sale for $1.69. They have everything else you need, as well, to make this yummy, warm soup during this cold snap!

Ingredients:

  • 2-3 boneless chicken breast cut into chunks
  • 1 large can of Roma tomatoes
  • 1 1/2 tbsp extra virgin olive oil
  • 1 yellow onion finely chopped (1 1/2 cups)
  • 6 cloves garlic , minced (more or less to taste)
  • 2 quarts (8 cups) low-sodium chicken broth
  • 2 cups water
  • 1 (20 oz) package refrigerated three cheese tortellini
  • Salt and freshly ground black pepper, to taste
  • 1 tsp granulated sugar
  • 6 – 9 oz fresh spinach , chopped
  • 3 Tbsp chopped fresh basil
  • 1/2 cup finely shredded Parmesan cheese, for serving

Instructions:

  1. In a pot, heat olive oil over medium heat, brown the chicken breast till brown, then add onion and saute until tender, about 3 minutes. Add garlic and saute 30 seconds longer. Pour in chicken broth and water, then increase temp to moderately high heat and bring to a boil. Once it reaches a boil, add tortellini, season with salt and pepper to tastes and boil 7 minutes (or longer if directed on tortellini package).
  2. Stir in sugar, tomatoes, spinach and basil and cook until heated through and spinach wilts. Serve warm topped with Parmesan cheese.
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Janet’s Five and Dine sponsored by F&L Market

CREAMY SOUTHWEST CHICKEN ALFREDO

F&L Market has boneless, skinless Chicken for $1.69 a pound. This simple recipe is so delicious your entire family will love it!
Ingredients:
  • 2 boneless, skinless chicken breasts
  • 1 Tbsp taco seasoning
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 cup heavy cream
  • 1/2 cup Mexican cheese blend
  • 1 can Mild Rotel or chopped tomatoes, 2 Tbsp reserved for garnish
  • 8 ounces Penne Pasta, cooked according to package instructions
  • Garnish: 2 tablespoons chopped fresh Cilantro Leaves

Directions:

Pat the chicken dry on both sides with a paper towel. Sprinkle with the taco seasoning on all sides. Heat the olive oil in a cast iron pan over medium heat. Add the seasoned chicken to the pan and cook, turning once, until the chicken is completely cooked through (about 5 minutes per side). Remove chicken from the pan, place on a plate, cover with foil. Add the butter to the pan that the chicken was cooked in and melt over medium heat. Slowly add the heavy cream, whisking to incorporate all the seasonings and browned bits left behind from cooking the chicken. Whisk constantly and cook for about 2 minutes. Add the cheese, Rotel (reserving 2 tablespoons for garnish), and stir until thickened and the cheese is melted. Stir in the cooked pasta and reduce heat to low. Remove chicken from the foil covered plate, slice into strips. Place the sliced chicken on top of the pasta and sprinkle with reserved Rotel and optional cilantro garnish for a pop of color. Serve immediately.
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