The recipes below feature items from this weeks specials!

Delicious Whole Slow Cooker Chicken

Whole Body Chicken On Sale - $.89 per lb

• 1 (3 pound) whole chicken, skin removed
• 1/2 cup chicken broth
• 1/3 cup soy sauce
• 1/3 cup olive oil
• 1/4 cup honey
• 1 teaspoon Worcestershire sauce
• 2 teaspoons balsamic vinegar
• 2 teaspoons lemon juice
• 1 teaspoon sesame oil
• 2 tablespoons minced garlic

1. Remove skin from chicken, and empty inner cavity of contents within. Pat chicken dry with a paper towel, and place inside the slow cooker. 
2. In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover. 
3. Cook chicken on low setting for 8 hours, or 4 hours on high setting.

Balsamic Roasted Pork Loin

Pork Loin or Chops On-Sale Now - $2.99 per lb

• 2 tablespoons steak seasoning rub
• 1/2 cup balsamic vinegar
• 1/2 cup olive oil
• 2 pounds boneless pork loin roast

1. Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight. 
2. Preheat oven to 350 degrees F (175 degrees C). 
3. Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving. 

Sous Vide New York Strip Steak

New York Steak on Sale Now - $8.99 lb

• 2 (12 ounce) New York strip steaks
• salt and freshly ground black pepper to taste
• 1 teaspoon vegetable oil
• 1 tablespoon butter
• 1 cup clamshell mushrooms, separated
• salt and freshly ground black pepper to taste
• 1 teaspoon vegetable oil
• 1 clove garlic, crushed
• 2 tablespoons water
• 1/2 teaspoon balsamic vinegar
• 1 tablespoon cold butter
• salt and freshly ground black pepper to taste

1. Fill a large Dutch oven about 2/3 full with water. Bring water to 130 degrees F (54 degrees C) over medium heat. Attach a candy/oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. 
2. Generously season steaks with salt and black pepper. Heat vegetable oil in a large skillet over high heat. Place steaks in skillet and cook until just browned, 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal. 
3. Place plastic bag containing steaks in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the temperature. 
4. While the steaks are cooking, heat 1 tablespoon butter in the skillet over medium-low heat. Add mushrooms; cook, stirring, until mushrooms are soft, 5 minutes. Transfer to a plate and set aside. 
5. Remove steaks from plastic bag (reserving any accumulated juices) and pat dry. Generously season with salt and pepper. Heat 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in skillet and cook to form a crust, 2 minutes per side. Transfer steaks to a plate.
6. Stir garlic and reserved mushrooms into skillet, reduce heat to medium, and cook until mushrooms are reheated, 2 minutes. Stir in reserved juices, water, and balsamic vinegar. Remove from heat. 
7. Stir in 1 tablespoon cold butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.