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fried pork chops on a skillet, top view

Apple Cider Pork Chops

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These apple cider pork chops are a must for fall family dinners.

Ingredients

  • 2 tablespoons olive oil
  • 6 boneless pork loin chops (6 to 8 ounces each), about 3/4 inch thick
  • 1 garlic clove, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon apple pie spice
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1 cup apple cider
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 2 tablespoons water
  • Minced fresh parsley

Directions

  1. In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides.
  2. Meanwhile, in a small bowl, combine next 7 ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, 4-5 minutes. Remove chops from skillet; let stand for 5 minutes.
  3. In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley.
easy-chili-fred-meyer-sons-blog

Easy Chili Recipe

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Save time with our Easy Chili Recipe. Our Easy Chili Recipe will have you enjoying hearty, spicy bowls of delicious chili in 25 minutes.

Ingredients

  • 1-1/2 lb. lean ground beef
  • 1 large onion, finely chopped
  • 2 jalapeño peppers, cut into thin slices
  • 3 Tbsp. chili powder
  • 1 can (14.5 oz.) fat-free reduced-sodium beef broth
  • 2 cans (15 oz. each) kidney beans, rinsed

  • 1 can (28 oz.) tomato puree

  •  2 Tbsp. LEA & PERRINS Worcestershire Sauce

  • 2 Tbsp. soy sauce

  • 1/2 tsp. ground black pepper

  • 1/4 cup finely chopped fresh cilantro

  • 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese

Directions

  1. Brown meat in Dutch oven or large deep skillet on medium heat; drain. Add onions and jalapeño peppers; cook 5 to 7 min. or until crisp-tender, stirring frequently.
  2. Add all remaining ingredients except cilantro and cheese; stir. Cover; simmer on low heat 1 hour, stirring occasionally.
  3. Serve topped with cilantro and cheese.
 
Cheeseburger-Dip-fred-meyer-and-sons

Cheeseburger Dip

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Ingredients

  • 1 pound 90% Lean Ground Beef
  • 3/4 cup onion, diced
  • 2 Tablespoon ketchup
  • 8 ounces cream cheese
  • 1-1/2 cups Cheddar cheese
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon granulated garlic
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup dill pickle, chopped, divided
  • 2 Tablespoon fresh parsley, chopped
  • 1/4 cup Roma tomatoes, diced

Directions

  1. Heat nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Add in onion and continue to cook for 3 to 4 minutes. Remove from heat and allow to cool.
  2. In a standing mixer combine cream cheese, cheddar cheese, ketchup, worcestershire sauce, garlic, pepper, and 1/2 cup of diced pickles until well incorporated. Add cooled beef mixture and mix until well incorporated. Remove bowl from mixer and refrigerate for at least 30 minutes or until ready to bake. 
  3. Spread the dip into a 8″ cast iron or oven-proof skillet. Bake in a 375°F oven for 25 minutes or until golden brown and edges are bubbling. Remove from oven and top with remaining pickles, parsley, and diced tomatoes. Serve warm with potato chips or crackers.
Remove from the oven, and serve as is or with a side of marinara sauce for dipping.
 
 
baked-eggplant-fred-meyer-sons

Crispy Baked Eggplant

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Ingredients

  • 2 pounds small to medium-size eggplant (about 6 depending on exact size)
  • 2 large eggs
  • 3/4 cup finely grated Parmesan cheese
  • 3/4 cup plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option)
  • 1 teaspoon dried Italian Seasoning
  • 1/2 teaspoon each kosher salt and freshly ground pepper
  • Olive oil, for baking sheets
  • Optional: marinara sauce for dipping

Directions

Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with oil. Set aside. (You may need to use two sheets.)
 
In a shallow bowl, whisk together the eggs and 1 tablespoons water. In another bowl (a pie plate works well), combine the panko or Rice Chex crumbs, Parmesan, Italian seasoning, salt and pepper.
 
Cut the eggplants into thick rounds. (I like them to be between 1/2 and 3/4 inches thick so they have time to brown in the oven before they become too soft.) Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet.
 
Bake until golden brown on the bottom, 17-20 minutes. (Peek underneath using a spatula; if they aren’t yet golden, give them a few more minutes and check again.) Flip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. All ovens vary, so don’t hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness and texture than getting the second side equally browned. (When pressed for time, I have simply given the tops a quick broil rather than flipping and cooking for the additional 10 minutes.)
 
Remove from the oven, and serve as is or with a side of marinara sauce for dipping.
 
 
Mozzarella-Tomato-Salad-fred-meyers-blog-recipe

Mozzarella and Tomato Salad

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Ingredients

  • ½ lb. fresh mozzarella cheese
  • 2 large home-grown tomatoes
  • ½ tsp. salt
  • 4 Tbsps. extra virgin olive oil
  • Coarse grind black pepper, to taste
  • 1/2 cup shredded fresh basil
  • 1/2 cup crumbled feta cheese

Directions

Cut mozzarella into 12 slices. Slice tomatoes and sprinkle with salt. Alternate tomato and cheese slices on a lettuce-lined platter; drizzle with olive oil. Cover and chill 3 hours. To serve, sprinkle with coarsely-ground pepper, strips of fresh basil and feta cheese. Crispy whole-grain Melba rounds go well with this salad.

Yield: 6 servings

 
 
cold-crab-spaghetti-fred-meyers-recipes

Cold Crab Spaghetti

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Sweet-tart segments of juicy tangerine and just a teaspoon of Dijon to create a creamy, balanced sauce. Thai chile brings a touch of heat, while a flurry of mint, basil, and parsley highlight the natural sweetness of fresh crab.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 teaspoon grated lemon zest plus 1 teaspoon fresh lemon juice (from 1 lemon)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt, plus more to taste
  • 2 cups cooked spaghetti (from 3 ounces uncooked spaghetti), chilled
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh mint
  • 1 small fresh Thai chile (seeded, if desired), minced
  • 8 ounces fresh jumbo lump crabmeat, drained and picked over
  • 1/2 cup tangerine segments
  • 1/4 cup trout roe (optional)

Directions

  1. Whisk together oil, sherry vinegar, lemon zest and juice, Dijon, and salt in a large bowl until creamy.

  2. Add spaghetti, parsley, basil, mint, and Thai chile to vinaigrette. Gently stir until spaghetti is evenly coated. Add crabmeat and tangerine segments, and gently stir until well combined. Cover and chill 10 minutes. Toss once before serving. If desired, garnish with trout roe.

     
 
Beer-Steamed-Clams-fred-meyer-recipe-maryland

Beer-Steamed Clams

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Clams are inexpensive, plentiful, easy to cook, and delicious. And you barely need a recipe—once they open, they’re done.

Ingredients

  • 1 12-oz. bottle pale lager

  • 5 pounds hard-shell clams (such as littlenecks), scrubbed

  • Lemon halves (for serving)

Directions

Bring beer to a boil in a large heavy pot. Add clams. Cover pot, reduce heat to medium, and steam clams until they open, 6–8 minutes. Using a slotted spoon, transfer clams to a large bowl or platter (discard any that do not open). Serve with lemon halves for squeezing over.

 
Easy-Seafood-Salad-Fred-Meyer

Easy Seafood Salad

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Ingredients

  • 1 medium orange
  • 1 medium lemon
  • 1 medium lime
  • 1/2 pound peeled and deveined cooked shrimp, coarsely chopped
  • 1/2 pound refrigerated fresh or imitation crabmeat, coarsely chopped
  • 2 tablespoons finely chopped sweet onion
  • 2 tablespoons finely chopped sweet red pepper
  • Shredded lettuce
  • Assorted crackers
  •  

Directions

  1. Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Transfer zest and juice to a large bowl. Repeat with lemon and lime. Add shrimp, crab, onion and pepper; toss to coat. Serve on lettuce with crackers.
 
fred-meyer-sons-churros

Homemade Churros

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Ingredients

  • 1/2 cup water

  • 1/2 cup 2% milk

  • 1 tablespoon canola oil

  • 1/4 teaspoon salt

  • 1 cup all-purpose flour

  • 1 large egg, room temperature

  • 1/4 teaspoon grated lemon zest

  • Additional oil for frying

  • 1/2 cup sugar

  • 1/4 teaspoon ground cinnamon

Directions

  1. In a large saucepan, bring the water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes.
  2. Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon zest; beat for 1-2 minutes. Set aside to cool.
  3. In a deep cast-iron or heavy skillet, heat 1 in. oil to 375°. Insert a large star tip in a pastry bag; fill with dough. On a baking sheet, pipe dough into 4-in. strips.
  4. Transfer strips to skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over churros. Serve warm.
Banana-Bread-Recipe-fred-meyers

Banana Bread

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Ingredients

  • 8 tablespoons (113g) unsalted butter, at cool room temperature
  • 2/3 cup (142g) light brown sugar or dark brown sugar, packed.
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (340g) bananas, mashed.
  • 3 tablespoons (64g) apricot jam or orange marmalade, optional but tasty
  • 1/4 cup (85g) honey
  • 2 large eggs
  • 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (57g) chopped walnuts, optional.

Directions

  1. Preheat the oven to 325°F. Lightly grease a 9″ x 5″ loaf pan: or a 12″ x 4″ tea loaf pan.
  2. In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth.
  3. Add the mashed bananas, jam, honey, and eggs, again beating until smooth.
  4. Add the flour, then the walnuts, stirring just until smooth.
  5. Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.
  6. Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.
  7. Bake for an additional 25 minutes (20 minutes if you’re baking in a tea loaf pan). Remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean, with a few wet crumbs clinging to it. The tester shouldn’t show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.
  8. Allow the bread to cool for 10 minutes in the pan. Remove it from the pan and cool it completely on a rack.

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