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Chicken Shepherd’s Pie

Ingredients:
1 ½ lb potatoes, peeled (optional) and cut into large chunks
3 garlic cloves, peeled and bruised (mashed, but still in one piece)
¼ cup half & half creamer
¾ teaspoon salt
2 tablespoons real butter
1 small onion, finely chopped
3 carrots, halved lengthwise and thinly sliced
1 ½ lb boneless, skinless chicken thighs, cut into small chunks
2 tablespoons flour
1 cup chicken stock
1 cup frozen peas
3 tablespoons chopped fresh parsley

Directions:
In a saucepan of boiling water, cook potatoes and garlic cloves until tender; drain.  With a potato masher, mash potatoes, garlic, cream and ½ teaspoon of the salt until smooth; set aside.
Meanwhile, preheat the oven to 350 degrees F.  In a large frying pan, melt butter over low heat.  Add onion and cook, stirring frequently, for 7 minutes, or until soft.  Add carrots and cook, stirring frequently, for 5 minutes, or until tender.  Add chicken and sauté for 4 minutes, or until no longer pink.
Sprinkle flour over chicken mixture and cook, stirring frequently, for 1 minute, or until no streaks of flour remain.  Gradually add stock and remaining salt – bring to a boil.  Reduce to a simmer and cook, stirring frequently, for 5 minutes, or until sauce is slightly thickened.  Stir in peas and parsley.
Spoon mixture into a deep dish pie dish (9 inch).  Spoon or pipe the mashed potatoes over the top.  Bake for 30 minutes, or until potato topping is golden brown and crusty.  Serve hot.
Serves 4
Prep time 30 minutes
Cooking/baking time 1 hour

10/13/18 Specials

Seafood On Ice at Mert’s Meats
Fresh Wild Caught Halibut
Wild Caught Tuna Loin Steaks (sushi safe)
Fresh U.K. Farm Raised Scottish Black Pearl Salmon (sushi safe) special at $17.99 lb
Norway Farm Raised Atlantic Salmon (sushi safe)
Wild Caught USA Sockeye Salmon (sushi safe)
Wild Caught Mahi Mahi (sushi safe)

Specials Good Saturday, 10/13/18 through Sunday, 10/21/18

  • All Natural Boneless Skinless Chicken Breast $2.99 lb
  • Boneless Beef Chuck Tender Steak $4.99 lb
  • All Natural Boneless Pork Sirloin Chops $2.99 lb
  • All Natural Boneless Pork Sirloin Roast $2.49 lb
  • Ultimate Burger Blend 75% Beef/25% Pork $3.99 lb in 5 pound bags
  • Ultimate Burger Blend 75% Beef/25% Pork $4.49 lb lesser quantities
  • Farm Raised U.K. Scottish Black Pearl Salmon $17.99 lb – save $2 per pound

Specials Good Saturday, 10/6/18 through Sunday, 10/14/18

  • PRIME New York Strip Steaks $16.99 lb – save $3 per pound
  • All Natural Boneless Skinless Chicken Breast $2.99 lb
  • All Natural Bone-In Pork Loin Chops $2.99 lb
  • Ground Beef Sirloin $4.99 lb
  • Ultimate Burger Blend 75% Beef/25% Pork $4.49 lb
  • Fresh Sweet Italian Sausage $3.99 lb
  • Farm Raised U.K. Scottish Black Pearl Salmon $17.99 lb – save $2 per pound
  • $1.00 off 2 packs of frozen crusted cods or tilapia:
    • Potato Cheddar Cod or Summer Herb Cod
    • Roasted Garlic Tilapia or Tortilla Chipotle Tilapia
    • Pecan Tilapia or Parmesan Herb Tilapia
    • Coconut Mango Tilapia

10/5/18 New Items

Fresh Longganisa (Filipino Sweet Sausage)
Fresh Irish Sausage
St Elmo’s Creamy Horseradish Sauce – great on beef!
Johnnys Salmon Finishing Sauce
Dearborn Natural Casing Mild Smoked Hungarian Sausage (Made in Michigan)

Beefy Vegetable Soup

Ingredients:
1 to 1.5 pounds lean ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans 8 oz each tomato sauce
2 cans 16 oz each kidney beans, rinsed and drained (optional)
1 package 10 oz frozen corn
1 cup shredded carrots
1 cup chopped green pepper
1 cup chopped sweet red pepper
1 cup chopped fresh tomato
1 tablespoon chili powder
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon ground black pepper
Shredded cheddar cheese, sour cream, tortilla chips (optional)

Directions:
In a skillet, cook beef, onion and the garlic over medium heat until the meat is no longer pink; drain all grease from the mixture.
Transfer meat mixture to a slow cooker.  Add the tomato sauce, optional kidney beans, vegetables and seasonings; mix well.
Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally.
Serve with cheese, sour cream and chips if desired.
This delicious savory soup would also be excellent with fresh hot bread.
Serves 8-10
This can be frozen and reheated nicely later.

10/6/18 Specials

Seafood On Ice at Mert’s Meats
Fresh Wild Caught Halibut
Wild Caught Tuna Loin Steaks (sushi safe)
Fresh Farm Raised Little Neck Clams
Fresh Wild Caught Chesapeake Medium In-Shell Oysters
Fresh U.K. Farm Raised Scottish Black Pearl Salmon (sushi safe) special at $17.99 lb
Norway Farm Raised Atlantic Salmon (sushi safe)
Wild Caught USA Sockeye Salmon (sushi safe)
Wild Caught Mahi Mahi (sushi safe)

Specials Good Saturday, 10/6/18 through Sunday, 10/14/18

  • PRIME New York Strip Steaks $16.99 lb – save $3 per pound
  • All Natural Boneless Skinless Chicken Breast $2.99 lb
  • All Natural Bone-In Pork Loin Chops $2.99 lb
  • Ground Beef Sirloin $4.99 lb
  • Ultimate Burger Blend 75% Beef/25% Pork $4.49 lb
  • Fresh Sweet Italian Sausage $3.99 lb
  • Farm Raised U.K. Scottish Black Pearl Salmon $17.99 lb – save $2 per pound
  • $1.00 off 2 packs of frozen crusted cods or tilapia:
    • Potato Cheddar Cod or Summer Herb Cod
    • Roasted Garlic Tilapia or Tortilla Chipotle Tilapia
    • Pecan Tilapia or Parmesan Herb Tilapia
    • Coconut Mango Tilapia

Specials Good Saturday, 9/29/18 through Sunday, 10/7/18

  • All Natural Boneless Skinless Chicken Breast $2.99 lb
  • Boneless Beef Top Sirloin Steak $7.99 lb
  • Boneless Beef Sirloin Tip Roast $4.99 lb
  • Bulk Mild Breakfast Sausage $2.99 lb
  • Ground Beef Chuck $4.49 lb
  • Ground Beef Chuck Patties $4.99 lb

9/28/18 New Items

Brite Bites Probiotic Snacks (made in Michigan)
Fresh Irish Sausage (Brandon’s newest sausage)
Short’s Slurm Lord Double New England Style IPA (made in Michigan)
Old Nation Boss Tweed (made in Michigan)

Cajun Grilled Mahi-Mahi

Ingredients:
4 fillets of mahi-mahi (approximately 4 to 6 oz each)
1 tablespoon canola or preferred oil
1 tablespoon Cajun seasoning
Salt and Pepper to taste

Directions:
Preheat grill to medium high heat.  Brush the fillets with the oil and sprinkle both sides with Cajun seasoning.  Allow the fillets to get to room temperature.  Grill for about 4 to 5 minutes on each side, until the fish is cooked to your desired doneness and nicely browned.
Serves 4
From prep to table  20 to 30 minutes

9/29/18 Specials

Seafood Special Friday, 9/28/18 through Sunday, 9/30/18
Fresh U.K. Farm Raised Scottish Black Pearl Salmon (sushi safe) $17.99 lb – save $2 per lb

Seafood On Ice at Mert’s Meats
Fresh Wild Caught Halibut
Wild Caught Tuna Loin Steaks (sushi safe)
Fresh Farm Raised Little Neck Clams
Fresh Wild Caught Chesapeake Medium In-Shell Oysters
Fresh U.K. Farm Raised Scottish Black Pearl Salmon (sushi safe)
Norway Farm Raised Atlantic Salmon (sushi safe)
Wild Caught USA Sockeye Salmon (sushi safe)
Wild Caught Mahi Mahi (sushi safe)

Specials Good Saturday, 9/29/18 through Sunday, 10/7/18

  • All Natural Boneless Skinless Chicken Breast $2.99 lb
  • Boneless Beef Top Sirloin Steak $7.99 lb
  • Boneless Beef Sirloin Tip Roast $4.99 lb
  • Bulk Mild Breakfast Sausage $2.99 lb
  • Ground Beef Chuck $4.49 lb
  • Ground Beef Chuck Patties $4.99 lb

Specials Good Saturday, 9/22/18 through Sunday, 9/30/18

  • Porterhouse Steak $9.99 lb
  • T-Bone Steak $9.99 lb
  • Bulk Chorizo Sausage $3.99 lb
  • All Natural Boneless Skinless Chicken Breast $2.99 lb
  • Ultimate Burger Blend 75% Beef/25% Pork $3.99 lb
  • Boneless Beef Stew Meat $4.99 lb

9/21/18 New Items

Brandon’s Spicy Honey BBQ Meat Sticks
Bell’s Expedition Russian Imperial Stout Beer (Michigan Made)

Slow Cooker Pork Cubano Sandwiches

Ingredients:
2 lbs pork tenderloin – remove silver skin and excess fat
OR
2 lbs boneless pork shoulder

7 tablespoons stone-ground mustard, divided
1 teaspoon ground black pepper
1 lb boneless ham or ham steak (fully cooked) cut into ½ inch cubes
1 jar (16 oz) whole baby dill pickles, undrained, sliced thick – keep juice
2 cups (8 oz) shredded Swiss cheese
8 buns, split

Directions:
Rub pork with 3 tablespoons mustard, season with pepper and place in a large 5 to 6 quart slow cooker.  Add ham and pickles, including the pickle juice.  Cover and cook on low until tender, turning halfway through, at about 3 hours, finish cooking another 3 hours (6 hours total cooking on low).
If pork shoulder was used, skim off fat and grease before shredding.
Shred pork with two forks.  Sprinkle cheese over meat mixture; cover and cook another 30 minutes or until the cheese has melted.
When ready to serve, slice buns and toast lightly in a toaster oven or broiler or grill.  Spread the remaining mustard evenly over cut sides.  Using a slotted spoon, top buns with meat mixture.
Serve immediately.
Serves 8
Prep time 30 15-20 minutes
Cook time 6 ½ hours

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