The recipes below feature items from this weeks specials!

Grilled Cod

Ling Cod Fillets On Sale - $7.49 per lb

• 2 (8 ounce) fillets cod, cut in half
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter
• 1 lemon, juiced
• 2 tablespoons chopped green onion (white part only)
  
   

1. Stack about 15 charcoal briquettes into a grill in a pyramid shape. If desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates.
2. Season both sides of cod with Cajun seasoning, lemon pepper, salt, and black pepper. Set fish aside on a plate. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes.
   
3. Place cod onto oiled grates and grill until fish is browned and flakes easily, about 3 minutes per side; baste with butter mixture frequently while grilling. Allow cod to rest off the heat for about 5 minutes before serving.

BBQ Rib-Eye - You Won't Believe It!

Boneless Ribeye Steaks On Sale - $9.99 per lb

• 2 (10 ounce) marbled beef rib-eye steaks
• 2 teaspoons garlic powder, or to taste  
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 (12 fluid ounce) cans cola-flavored carbonated beverage  
• 2 cups barbeque sauce  
• 8 slices bacon  

1. Score steaks on both sides in a diamond pattern using a sharp knife. Punch the fatty areas with the tip of the knife. Sprinkle a thin coating of garlic powder over both sides of the steaks, then sprinkle with salt and pepper. Rub to get the seasoning into all of the scores.

2. Place steaks in a shallow dish, and pour the cola over them. Cover, and marinate in the refrigerator for 4 hours, turning steaks over every hour or so. During the last hour, coat the steaks with a thin layer of barbeque sauce.

3. Preheat an outdoor grill for high heat.

4. Lightly oil the grilling surface. Place steaks on the grill over high heat, and cook until almost burnt on each side, about 4 minutes per side. Reduce the grill's heat to medium-low, or move steaks to a cooler part, and place the bacon strips on top of them. Cover, and slow cook for 10 minutes per side.

5. Spread a thin layer of barbeque sauce over the steaks during the last few minutes of cooking, and allow it to cook until dry for a glazed effect.

Smothered Chicken Breasts

Chicken Breast On Sale - $2.79 per bag

• 4 (6 ounce) skinless, boneless chicken breast halves
• ¼ teaspoon salt
• ¼ teaspoon lemon pepper seasoning
• 1 tablespoon vegetable oil  
• 8 strips bacon  
• 1 onion, sliced
• ¼ cup packed brown sugar
• ½ cup shredded Colby-Monterey Jack cheese

1. Sprinkle chicken with salt and lemon-pepper.

2. Heat oil in a large skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and keep warm.

3. Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve 2 tablespoons drippings. Cook and stir onion and brown sugar in reserved drippings until onion is golden, about 5 minutes.

4. Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.