The recipes below feature items from this weeks specials!

Chicken Mole

Picnic Packs On Sale - $.99lb

• 1 tablespoon vegetable oil
• 1 (3 pound) chicken, cut into pieces
• 1 bay leaf
• ¼ teaspoon black pepper  
• ⅛ teaspoon cayenne pepper
• ½ teaspoon paprika
• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 2 teaspoons brown sugar
• 1 cup chicken broth
• ¼ cup semisweet chocolate chips
• ¼ cup raisins
• 2 tablespoons sesame seeds

1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.

2. Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

Balsamic-Glazed Salmon Fillets

Salmon Fillets On Sale - $14.99 per lb

• 6 (5 ounce) salmon fillets
• 4 cloves garlic, minced  
• 1 tablespoon white wine
• 1 tablespoon honey
• ⅓ cup balsamic vinegar
• 4 teaspoons Dijon mustard
• salt and pepper to taste  
• 1 tablespoon chopped fresh oregano 

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.

4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Flat Iron Steak and Spinach Salad

Flat Iron Steaks On Sale - $8.99 per lb

• 1 (2 pound) flat iron steak
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 1 large red onion, thinly sliced
• ½ cup Italian salad dressing
• 3 large red bell peppers, cut into 1/2 inch strips
• 2 portobello mushrooms, sliced
• ½ cup red wine
• 4 cups baby spinach leaves
• ½ cup crumbled blue cheese 

1. Preheat an outdoor grill for medium-high heat; lightly oil the grate.

2. Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe.

3. Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook until the peppers are tender, about 5 minutes.

4. Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes.

5. Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese.