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Shirley’s Oven Baked Dover Sole Fillets

Ingredients:
Dover Sole Fillets (thaw if frozen)
Butter
Nabisco Ritz Crackers – crushed into very fine crumbs
Lemon Juice
Wax Paper
Fresh Grated or Shredded Parmesan Cheese
This recipe can be used for any amount of sole fillets.  Adjust the amount of butter and Nabisco Ritz Crackers crumbs to the amount of sole fillets you have.

Directions:
Wash and dry the sole fillets.
Using a rolling pin or other utensil, crush the Nabisco Ritz Crackers until you have very fine crumbs.  Usually one sleeve will do one pound of sole fillets.  Put in a pie plate or other shallow dish or bowl.
Mix a dash of fresh lemon juice with the melted butter. 1 teaspoon to 1 stick of butter is a good ratio.
Ladle a tablespoon of the butter/lemon juice mixture in the bottom of a glass baking dish. Spread evenly.
Dip the Sole Fillet into the butter/lemon juice mixture.
Coat the buttered Sole Fillet with the Nabisco Ritz Cracker crumbs.
Place the coated Sole on wax paper; sprinkle 1 teaspoon of grated parmesan cheese on the fillet.  Loosely roll up the fillet.  Place the rolled fillet into the glass baking dish.
Continue until all fillets are coated and in the glass baking dish. Fillets cook best if they are not too crowded in the pan.
Add 1 tablespoon of water to the bottom of the baking dish.  Do not pour directly onto the fish.
Cover with aluminum foil.
Bake at 450 degrees until the fillets flake with a fork.  Normally 15 – 20 minutes to bake. Do not undercook.

1/28/17 Specials

Mert’s seafood in the Okemos ice case Friday January 27th through Sunday January 29th
Wild Caught Sashimi Grade Yellowfin Ahi Tuna Steaks
Wild Caught Dover Sole Fillets
In-shell Oysters

Good Saturday, 01/28/17, through Sunday, 02/05/17
1.Ultimate Burger Blend – 75% Beef/25% Pork – $3.99 lb
2.All Natural Boneless Skinless Chicken Breast $2.99 lb
3.Boneless Beef Ribeye Steak $13.99 lb
4.All Natural Ground Pork $2.49 lb
5.Fresh Bulk Mild Breakfast Sausage $2.99 lb
6.Fresh Bulk Chorizo Sausage $3.49 lb
7.Superior Brand Smoked Whitefish Spread 5 oz 2/$6.00 each
8.Wild Caught Canadian Snow Crab Clusters $14.49 lb
9.Jumbo 16-20 ct Cooked Shrimp $14.69 lb bulk or 1 pound bag

Good Saturday, 01/21/17, through Sunday, 01/29/17
1.Fresh Ground Beef Chuck $3.99 lb
2.All Natural Boneless Skinless Chicken Breast $2.49 lb
3.All Natural Chairman’s Reserve Boneless Pork Tenderloins $4.49 lb
4.Boneless Beef Swiss Steak $5.99 lb
5. $1 off per 2 pk package Frozen Crusted Tilapia Fillets: Coconut Mango, Parmesan Herb, Pecan, Roasted Garlic Herb, Chipotle Tortilla
6. 10% off Select Frozen Seafood Fillets: Cobia, Hebi (Hawaiian Spearfish), Kajiki (Hawaiian Blue Marlin), Kampachi, Nairagi (Hawaiian Striped Marlin), Ono (Hawaiian Wahoo), Copper River Sockeye Salmon, California White Sea Bass, Scarlett Snapper, Spanish Mackeral.

1/20/17 New Items

Brandon’s Beef Brats (no msg, no preservatives; Michigan Made)
Dearborn Brand Pea Meal Bacon (Michigan Made)
Mezzetta Colossal Fancy Green Olives
Borrelli Spaghetti
Usinger Chunk Canadian Bacon
Usinger Sliced Canadian Bacon
Dave’s Gourmet Gluten Free Heirloom Red Pasta Sauce
Roland Black or White Truffle Oil
Hodgson Mills Cornbread Mix
Marzetti Croutons: Garlic & Butter; Baked Seasoned
Bone Suckin’ Sweet Regular Mustard or Sweet Hot Mustard
Old Carolina BBQ Sauce: Original or Piedmont
HP (House of Parliament) Steak Sauce
San Marzano Pasta Sauce: Tomato Basil or Creamy Vodka

Shirley’s Cajun & Panko Chicken Breast Sandwich Fillet

Ingredients:
chicken breast  halves
cajun seasoning
panko (Japanese) bread crumbs
eggs, beaten
cooking oil/olive oil – 3 to 1 oil to olive oil

Directions:
Remove excess fat and tendon from chicken breast half.  Fillet chicken breast into three slices.  Put cajun season, panko bread crumbs and beaten eggs in separate shallow dishes.  Coat chicken breast with cajun season.  Dip coated chicken breast in beaten egg – let excess drip off.  Coat cajun/egg breast with panko bread crumbs.  Do the same for all fillets.
Heat 1/8 inch or less oil in heavy skillet until bead of water evaporates.  Fry chicken fillet on first side for 4-5 minutes or until brown.  Turn over and finish browning on the second side until chicken is no longer pink and juices run clear.  Fillet should be crispy on both sides.  Prepare sliced bun with favorite condiments and/or vegetables.

1/21/17 Specials

Good Friday, 01/20/17, through Sunday, 01/22/17
High Choice Boneless Beef Filet Mignon or Tenderloin Roasts $24.99 lb
Order yours by calling 517-574-5014 and we will have it ready for you.  Delivery to Lansing available for Saturday and Sunday pickup.

Mert’s seafood in the Okemos ice case Friday January 20th through Sunday January 22nd:
Wild Caught Canadian Whitefish Fillets
Wild Caught Sashimi Grade Yellowfin Ahi Tuna Steaks
Wild Caught Dover Sole Fillets
Little Neck Clams
In-shell Oysters

Good Saturday, 01/21/17, through Sunday, 01/29/17
1.Fresh Ground Beef Chuck $3.99 lb
2.All Natural Boneless Skinless Chicken Breast $2.49 lb
3.All Natural Chairman’s Reserve Boneless Pork Tenderloins $4.49 lb
4.Boneless Beef Swiss Steak $5.99 lb
5. $1 off per 2 pk package Frozen Crusted Tilapia Fillets: Coconut Mango, Parmesan Herb, Pecan, Roasted Garlic Herb, Chipotle Tortilla
6. 10% off Select Frozen Seafood Fillets: Cobia, Hebi (Hawaiian Spearfish), Kajiki (Hawaiian Blue Marlin), Kampachi, Nairagi (Hawaiian Striped Marlin), Ono (Hawaiian Wahoo), Copper River Sockeye Salmon, California White Sea Bass, Scarlett Snapper, Spanish Mackeral.

Good Saturday, 01/14/17, through Sunday, 01/22/17
1.All Natural Boneless Skinless Chicken Breast $2.99 lb
2.Ultimate Burger Blend 75% beef/25% pork  $3.99 lb
3.Boneless Beef Top Sirloin Steak $7.99 lb
4.Boneless Beef Okemos Hanger Steak (out of the sirloin) $7.99 lb
5.Bulk or in Link Fresh Sweet Italian Sausage $3.99 lb
6.Farm Raised Frozen Tilapia Fillets $4.59 lb (in the frozen case only)

Oven Roasted Asian Sea Bass

Ingredients:
2 tablespoons fresh lime juice
1 ½ tablespoons soy sauce
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced shallot
5 teaspoons light or regular olive oil
two 6 oz sea bass fillets

Directions:
Preheat oven to 500 degrees F.  Mix the lime juice, soy sauce, cilantro, ginger and 3 teaspoons of the oil in small bowl.  Season sauce with salt and pepper.
Brush 9 inch glass pie dish with remaining 2 teaspoons oil.  Arrange fish in prepared dish; turn in the oil to coat.  Sprinkle fish with salt and pepper; spoon ½ tablespoon sauce over each fillet.
Roast fish until just opaque in center, about 12 minutes.  Top fish with the remaining sauce and serve.
Serves 2.
From prep to table 30 minutes

1/14/17 New Items

Dearborn Brand Canadian Bacon Slices or Chunks (Michigan Made)

1/14/17 Specials

Good Saturday, 01/14/17, through Sunday, 01/22/17
1.All Natural Boneless Skinless Chicken Breast $2.99 lb
2.Ultimate Burger Blend 75% beef/25% pork  $3.99 lb
3.Boneless Beef Top Sirloin Steak $7.99 lb
4.Boneless Beef Okemos Hanger Steak (out of the sirloin) $7.99 lb
5.Bulk or in Link Fresh Sweet Italian Sausage $3.99 lb
6.Farm Raised Frozen Tilapia Fillets $4.59 lb (in the frozen case only)

Good Saturday, 01/07/17, through Sunday, 01/15/17
1.Ground Beef Sirloin $4.99 lb
2.Ground Beef Chuck $3.99 lb
3.Boneless Beef Sizzler Steak $4.99 lb
4.Boneless Beef Tip Roast $4.99 lb
5.Boneless Pork Sirloin Roast $2.79 lb
6.Boneless Pork Sirloin Chops $2.79 lb
7.Cod Loin Portions $5.49 lb

1/7/17 New Items

Yoders Amish Medium Noodles
Pereg Lentils: Autumn Blend; Green
Walker Shortbread Cookie Fingers
Earthy Delights Truffle Oil: Black or White
Back In Stock:
Earthy Delight Dried Shitake Mushrooms
Earthy Delights Spanish Saffron

Chicken Breast with Dijon Sauce

Ingredients:
4 boneless skinless chicken breast halves
½ teaspoon salt
½ teaspoon lemon-pepper seasoning or freshly ground black pepper
2 tablespoons butter
½ cup chicken broth
½ cup half & half creamer
1 tablespoon flour
1 tablespoon Dijon mustard
1 teaspoon honey
½ teaspoon grated lemon peel (optional)

Directions:
Sprinkle chicken with salt and lemon-pepper seasoning or ground black pepper.  Melt butter in large skillet over medium heat.  Add chicken; cook 5 minutes on each side.
Reduce heat; cover and cook about 10 minutes or until chicken is fork-tender and juices run clear.  Place on serving platter; cover to keep warm.
In small container with tight fitting lid, combine broth, half & half, flour, mustard and honey; shake well (ingredients could be whisked in a tall bowl instead).  Pour into skillet; cook over medium heat until mixture is smooth and bubbly, stirring constantly.  Stir in lemon peel.  Spoon part of sauce over chicken; serve with remaining sauce.
Serves 4
From prep to table 40 minutes

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