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Slow Cooker Pork Country Style Ribs

Slow Cooker Pork Country Style Ribs
Ingredients:
2 to 3 pounds boneless country style ribs
Kosher salt to taste
Fresh ground black pepper to taste
1 can (10.75 oz) condensed cream of mushroom soup
8 oz thickly sliced fresh white mushrooms
½ teaspoon sweet paprika
1 envelope (approx .88 oz) mushroom gravy mix
1 heaping tablespoon flour
Directions:
Place the boneless ribs in the slow cooker.
In a bowl, combine the soup, sliced mushrooms, gravy mix, and paprika. Pour onto the ribs in the cooker. Cover and cook on low for 6 to 8 hours or on high for about 3 to 4 hours.
Remove the chops to a warm platter and keep warm.
Make a smooth paste with 1 heaping tablespoon of flour and 2 tablespoons of cold water. Add the flour and water mixture to the broth and stir to blend.
Turn to high and cook for an additional 15 minutes.
Serve the ribs and gravy with mashed potatoes with your family’s favorite steamed or fresh vegetables. Also great with noodles instead of the potatoes.
Serves 6
Prep time 15 minutes
Slow Cooker Time 7 hours on low or 3.75 hours on high

Curried Chicken and Orange Kabobs

Curried Chicken And Orange Kabobs
Ingredients:
½ cup canola oil
2 tablespoons dried minced onion
1 garlic clove, minced
1 to 2 tablespoons curry powder
½ teaspoon ground cumin
½ teaspoon coriander
teaspoon cinnamon
1 ½ pounds chicken breast
1 large sweet red pepper
1 large sweet yellow or orange pepper
1 small onion
1 large unpeeled navel orange
Directions:
In a small bowl, mix oil, minced onion, garlic & spices; reserve half of mixture for basting kabobs while cooking.
Cut chicken, peppers, onion & unpeeled orange into 1 inch pieces. On four metal or soaked wooden skewers, alternately thread pork, vegetables and orange; brush with remaining curry mixture. Save a couple orange slices to squeeze over the meat as you eat it.
Lightly oil grill grates. Preheat grill to medium heat. Grill kabobs, covered, 10-15 minutes, or until vegetables and chicken are tender, turning occasionally. Chicken internal temperature should be 165 degrees F and juices should run clear. Baste frequently with reserved curry mixture during the last 4 minutes of cooking.
Serves 4
From Prep to Table 30 minutes

New Items

Published 9/9/16
Butter Garlic Marinated Chicken Breast in the service meat case at Okemos
Honey BBQ Marinated Chicken Breast in the service meat case at Okemos
Spice Hunter Fish Seasoning Blend
Dutch Country Pumpkin Cake Roll
Mooville Chocolate Milk in pint bottles (Michigan Made)
Woeber Cider Vinegar
Daisy Brand Cottage Cheese
Okemos Store – new wines:
Sean Minor Paso Robles Cabernet Sauvignon
Left Foot The Missing Spire Michigan Riesling
Clifford Bay Sauvignon Blanc
Leese-Fitch Calif Pinot Noir
Wente Morning Fog Chardonnay

Specials 9-9-16

Seafood on ice at the Okemos Store only Friday, 9/9/16, through Sunday,9/11/16
1.Farm Raised USA Little Neck Clams
2.Ahi Yellowfin Tuna Loin Steaks – Sashimi Grade
3.Farm Raised Scottish Black Pearl Salmon Fillets – Beautiful!

Good Saturday, 9/10/16, through Sunday, 9/18/16
1.Fresh Ground Beef Sirloin $4.99 lb
2.Fresh Bulk Chorizo Sausage $2.99 lb
3. All Natural Boneless Skinless Chicken Breast $2.99 lb
4.100% Grass Fed Beef Steaks – take 10% off at register
New York Strip Steaks
Boneless Ribeye Steaks
Ground Beef Chuck
Filet Mignon

Good Tuesday, 9/6/16, through Sunday, 9/11/16
1.Fresh Ground Beef Chuck $4.49 lb
2.Boneless Beef Stew Meat $4.99 lb
3.Fresh Bulk Mild Breakfast Sausage $2.99 lb
4.All Natural Boneless Skinless Chicken Breast $3.49 lb

New Items 9-2-16

Published 9/2/16
Mooville Low Salt Butter 1 lb block (Michigan Made)
Local Epicurean Butternut Squash & Sage Pasta (Michigan Made)
Local Epicurean Asparagus Garlic Egg Pasta (Michigan Made)
Gourmet House White Rice
Frontera Guacamole Mix Pouch (regular or spicy)

Okemos Store only:
Greenbush Star Chicken Shotgun India Pale Ale 12 oz bottles (Michigan Made)
Dogfish Head 60 minute IPA 12 oz bottles
Dogfish Head 90 minute Imperial IPA 12 oz bottles

Back in Stock
Fresh Guinness Beer Brats

Specials

Mert’s Specials

Seafood on ice at the Okemos Store only Friday, 9/2/16, through Monday,9/5/16
1.Wild Caught USA Sockeye Salmon Steaks
2.Wild Caught USA King Salmon Fillets
3.Fresh Made Gluten Free Lemon Dill Salmon Burgers – great on the grill!
4.Wild Caught Canada Fresh Whitefish (will be in stock on Saturday, 9/3/16)
5.Farm Raised USA Little Neck Clams
6.Ahi Yellowfin Tuna Loin Steaks – Sashimi Grade

Good Saturday, 8/27/16, through Monday, 9/5/16 (Labor Day)
1.Ultimate Burger Blend (75% ground beef/25% ground pork) $3.99 lb
2.All Natural Whole Pork Shoulder $1.99 lb
3.All Natural Bone-In Pork Shoulder Roast $2.29 lb
4.All Natural Boneless Pork Shoulder roast $2.79 lb
5.Fresh Bratwurst or Beer Brats $3.99 lb

Good Tuesday, 9/6/16, through Sunday, 9/11/16
1.Fresh Ground Beef Chuck $4.49 lb
2.Boneless Beef Stew Meat $4.99 lb
3.Fresh Bulk Mild Breakfast Sausage $2.99 lb
4.All Natural Boneless Skinless Chicken Breast $3.49 lb

Grilled Bratwurst Meal-In-One

Grilled Bratwurst Meal-In-One
This recipe serves 12 – divide ingredients for smaller number of dinner attendees
Ingredients:
3 lb uncooked bratwurst links
3 lb small red potatoes, cut into wedges
1 lb baby carrots
1 large red onion, sliced & separated into rings
8 oz whole white mushrooms, washed & dried
¼ cup butter, cubed
1 envelope onion soup mix
2 tablespoons soy sauce
½ teaspoon ground black pepper
Directions:
This meal-in-one can be grilled in foil packets, or baked in a baking dish in the oven, or baked in the oven in foil packets.
For each of two foil packets, arrange a double thickness of heavy-duty foil (about 17”x15”) on a flat surface.
Preheat grill medium heat.
Cut brats into thirds.  Divide the brats, potatoes, carrots, onion & mushrooms evenly between the two double-layer foil pieces.  Dot with butter.  Sprinkle with soup mix, soy sauce and black pepper.
Bring edges of foil together; crimp to seal, forming two large packets.  Seal tightly- turn to coat.
Grill, covered, for 23-28 minutes on each side or until vegetables are tender & sausage is no longer pink.
Serves 12
Prep time 10 minutes
Grill time 45 minutes

New Items

Published 8/26/16
St Pierre Mini All Butter Croissants 10 ct bag
St Pierre Brioche All Butter Mini Au Pains Chocolat 10 ct bag
Bel Gioioso Italian Cheese Board
Think Jerky Ginger Orange or Sweet Chipotle Beef Jerky
Lamb Fat

Specials 8-26-16

Mert’s Specials

Seafood on ice at the Okemos Store only Friday, 8/26/16, through Sunday, 8/28/16

  1. Wild Caught USA Kajiki Loin Steaks (Hawaiian Blue Marlin)
  2. Farm Raised USA Little Neck Clams
  3. Wild Caught Pacific Sole – thin sliced for stuffing
  4. Ahi Yellowfin Tuna Loin Steaks – Sashimi Grade

Good Saturday, 8/27/16, through Monday, 9/5/16 (Labor Day)

  1. Ultimate Burger Blend (75% ground beef/25% ground pork) $3.99 lb
  2. All Natural Whole Pork Shoulder $1.99 lb
  3. All Natural Bone-In Pork Shoulder Roast $2.29 lb
  4. All Natural Boneless Pork Shoulder roast $2.79 lb
  5. Fresh Bratwurst or Beer Brats $3.99 lb

Good Saturday, 8/20/16, through Sunday, 8/28/16

  1. Ultimate Burger Blend (75% ground beef/25% ground pork) $4.49 lb
  2. All Natural Boneless Skinless Chicken Breast $3.49 lb
  3. Bulk Fresh Mild Breakfast Sausage $2.99 lb
  4. All Natural Bone-In Pork Loin Chops $2.99 lb
  5. 10% off Frozen Bell & Evans Chicken

Thai-Style Sea Bass

Thai-Style Sea Bass
Ingredients:
4 (5-6 oz) skinless sea bass fillets
¼ teaspoon salt
½ cup lime juice
2 tablespoons fish sauce or soy sauce
1 tablespoon toasted sesame oil
6 cloves garlic, minced
1 teaspoon sugar
1 teaspoon grated fresh ginger
¼ teaspoon crushed red pepper
2 cups hot cooked rice noodles or rice
Directions:
Rinse fish and pat dry. Measure thickness of fish; sprinkle with salt. Place in a resealable plastic bag set in a shallow dish.
For marinade, in a small bowl combine lime juice, fish sauce/soy sauce, sesame oil, garlic, sugar, ginger, red pepper. Pour half of the marinade over fish. Seal bag; turn to coat fish. Marinade refrigerated for 1 hour, turning bag occasionally. Cover and chill remaining marinade.
Drain fish, discarding marinade in bag. Lightly oil grill grate. Preheat grill to medium heat. Grill fish, uncovered, 4 to 6 minutes per ½ inch thickness or just until fish flakes, turning once.
To serve, drizzle remaining marinade over fish and rice noodles and, if desired, sprinkle with fresh cilantro.
Serves 4
Prep time 25 minutes
Marinade time 1 hour
Grill time 4-6 minutes per ½ inch thickness

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