Father's Day Special

Pre-Summer Sale

Salmon

This Salmon is so tasty!!!!

3/4 cup dry white wine
1/4 cup butter,diced
1 1/2 teaspoons Old Bay seasoning -found in most stores
4 salmon filets

1/3 cup spicy brown mustard such as guldens
1/4 cup packed brown sugar

Preheat oven to 350 degrees. Boil wine, butter and Old Bay seasoning in small saucepan 3 minutes. Place on rimmed baking sherry, pour wine mixture over. Bake until salmon is just opaque in center , about 14 minutes. Remove from oven.

Preheat broiler. Mix mustard and sugar in small bowl to blend; spread over salmon to cover. Broil salmon until topping is brown and bubbling about 3 minutes. Enjoy!

Roasted Pork Loin with orange-herb Sauce

Another yummy recipe from Horizon Foods--  I offer pork loin, pork chop and pork filets. All of them are all natural, lean and juicy.

But don't forget about our chicken, fish, steaks AND ORGANIC ground turkey!

Do you need a recipe! Email me. I will send you the perfect recipe. Home delivery!

 All natural foods.

Happy Cooking!

Annette

Roasted Pork Loin with orange-herb Sauce

3 TBS grape seed oil
2 garlic cloves -coarsely chopped
1- 1 1/2 lb boneless pork loin
Salt and fresh ground pepper
1 cup fresh orange juice
1/2 cup chicken stock
1/2 cup dry white wine
5 black peppercorns
1 rosemary sprig
1 oregano sprig
1 parsley sprig
Chopped parsley leaves - about 2 tablespoons

In a large bowl, combine 2 tablespoons of the oil with the garlic. Add the pork, turn to coat, let stand for 1 hour.

Set a rack in the upper third of the oven and preheat the oven to 400 degrees.

In a medium ovenproof skillet, heat the remaining oil. Season the pork with salt and pepper and add to the skillet, fat side down Cook over moderately high heat until richly browned - about 4 minutes. Brown it on the remaining sides, then turn it fat side up. Add the orange juice, stock, wine, peppercorns and herb sprigs and bring to a boil.

Transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, until an instant read thermometer inserted In the center registers 145 degrees.
Transfer to a cutting board.

Strain the remainder of the cooking liquid into a saucepan until reduced to 1/2 cup -15 minutes.
Carve the pork and serve with the sauce.

Salmon

Pan-Roasted Salmon in  Mango Juice

4 salmon fillets  1 1/4 cups mango juice 2 Tablespoons grapeseed oil 2 Tablespoons minced fresh chives or 1 green onion including tender green part, finely chopped Lay the salmon fillets in a baking dish in a single layer.  Pour the mango juice over them.  Let stand at room temperature for 20 minutes (no longer). Preheat the oven to 450 degrees.  Drain the fillets, reserving the mango juice, pat dry. In a large ovenproof nonstick, saute pan, heat the grapeseed oil over high heat. Add the fillets.  Reduce the heat to medium and cook for about 4-5 minutes. Transfer the saute pan to the oven and bake the fillets until the flesh is opaque on the outside but still slightly translucent in the center 2-3 minutes. Remove from the oven and transfer to a warmed platter.   Cover loosely with foil to keep warm. Pour the reserved mango juice into a small saucepan, bring to a boil and simmer until thickened or syrupy, about 5 minutes. Whisk and pour the sauce over the salmon fillets, garnish with the greens and serve.   This WEEK Special: Horizon Salmon Fillets $8.00 each Grapeseed Oil $13.00

Porterhouse Steak

 I found this and thought you might want ton try:

Porterhouse steaks with tapenade and balsamic vinegar

3/4 Cup purchased tapenade or black olive paste
4 teaspoons fresh rosemary
2 porterhouse steaks
4 teaspoons grape seed oil
4 balsamic vinegar

Preheat oven to 400 degrees. Mix tapenade and Rosemary in a small bowl to blend. Sprinkle steaks with salt and generous amount of pepper.

Divide oil between 2 heavy medium ovenproof skillets set over high heat. Add 1 steak to each skillet and cook until browned, about 3minutes per side. Spread half of tapenade mixture over each steak. Transfer skillets with steaks to oven. Roast until thermometer inserted into center of steaks registers 125*F for medium-rare, about 20 minutes. Transfer steaks to platter.

Pour 2 tablespoons vinegar into each skillet. Cook over medium heat until pan juices are slightly reduced, scraping up browned bits, about 1 minute. Drizzle pan juices over steaks.

Its almost Dinner Time!!

It's Dinner Time!!

I just brought into my inventory several boxes of white fish varieties including orange roughy, tilapia, filet of sole and halibut.  As we all try to eat healthier, I've grown to love the simple taste of white fish. Did you know that  white-fleshed fish provide many benefits? It beats all other sources of animal protein when it comes to low-fat fare. Packed with vitamins and minerals, white fish are the lowest in both fat and calories. These fish also provide metabolism-boosting iodine, as well as vitamins B-6 and B-12. These vitamins reduce levels of homocysteine which, in turn, reduces the risk of stroke and heart attack. Email or call me to buy your white fish today...I have plenty in stock and would be happy to deliver to your home.  SOLE MEUNIERE 1 cup non-fat or 1% milk 1/2 to 3/4 cup whole wheat flour or organic flour 2 TBSP Wildtree Butter Flavored grapeseed oil or  Natural grapeseed oil (If you don't have the Butter grapeseed oil,  add 2 TBS of butter to this recipe) 2 TBSP chopped fresh parsley Salt and Pepper Lemon Wedges for garnish Pour the milk into a large, shallow dish.  Spread the flour out on a large, flat plate and season to taste with salt and pepper. Dip the sole into the milk and then the flour, turning to coat.  Shake off any excess. Heat the Butter Grapeseed oil in a  large, heavy bottom skillet over low heat, add the fish fillets and cook in batches for 2-3 minutes on each side until lightly browned.  Sprinkle with the parsley and serve at once, garnished with the lemon wedges. You can substitute orange roughy and tilapia into this recipe.  WEEKLY SPECIAL $30.00 2 Tilapia and 2 Filet of Sole Filets You can also purchase four of each  Wildtree Butter Flavored Grapeseed Oil $13.00 High in antioxidants * Use in place of butter for cooking/baking CALL OR EMAIL ME NOW!!! 949-300-4647 Annette Reeves acreeves11@me.com

Sauteed Scallops with Lemon Buerre Blanc

8 - 10 large Horizon diver sea scallops
Sea salt and freshly ground pepper
Grapeseed oil for sautéing

For the buerre Blanc

1 tablespoon fresh lemon juice
1 tablespoon dry white wine
1 small shallot, minced
1/2 cup cold unsalted butter cut into 12 pieces
Salt and fresh ground pepper

Minced fresh chives for garnish (optional)


Pat scallops dry with paper towels. Season on both sides with salt and pepper to taste. Coat the bottom of a large sauté pan with oil and heat over medium-high heat until the oil shimmers. Add the scallops and sear on both sides until lightly golden brown, about 1 1/2 minutes on each side. Transfer the scallops to a platter/baking dish in the oven at low 200 degrees to keep warm.

To make the lemon buerre blanc, combine the lemon juice, wine and shallot in a small, heavy saucepan. Bring to a low boil over medium-low heat and cook until the liquid is reduced to about 1teaspoon. Remove the pan from the heat and using a whisk, beat in 1 piece of butter, then a second piece. Place the pan over very low heat and whisk in the remaining butter one piece at a time to make an emulsified sauce. Remove from the heat and whisk in salt and pepper.

Pour the buerre blanc over the scallops and sprinkle with the chives. Serve immediately.

Serves 2


Our sea scallops are $2.00 each and beautiful.  They are each individually flash frozen and taste liked you just picked them from the ocean!

Sweet Potato Pork Chop Meal

With all of this crazy weather going on around the nation, I figured today would be the perfect day for a slow cooker meal. Not only is this recipe delicious, but it is also so comforting and smells amazing while it cooks! Plus sweet potatoes are so amazing for you!




My days are already busy so I tend to pull out my slow cooker this time of year and begin dinner early in the day. Besides the house smelling yummy when I get home, I'm thrilled that dinner is ready to serve when I walk in the door.

Here's one I tried this week that my husband loved. Sweet potatoes are High in vitamin A and C and are powerful antioxidants.

I offer bone in pork chops or boneless. Both are perfect for this recipe. Cost is $6.00 per chop. Call me or email me. I'll deliver right to your door. I have plenty in stock today!!! (Southern California Residents only.)

2 teaspoons dried thyme
2 teaspoons salt
1 teaspoon fresh ground black pepper
4-6 Center cut pork chops (boneless or bone in -- both work)
2 Tbsp grapeseed oil
1/2 cup (1stick) unsalted butter
1 large onion (Vidalia or yellow) thinly sliced into half rounds
4 medium sweet potatoes peeled and cut into 1/2- inch slices
1 cup orange juice

Combine the thyme, salt and pepper in small bowl. Sprinkle half the mixture on both sides of the chops. Heat the oil in a large skillet over medium high heat.

Add the pork chops and brown on both sides. Transfer the pork to the slow cooker. Melt the butter in the same skillet over medium high heat. Add the remaining thyme mixture and sauté for 1 minute.

Add the onion and sauté until the onion begins to soften-about 3 minutes. Transfer the onion to the slow cooker leaving some of the butter in the skillet. Cover the onion with the sweet potato slices and pour the orange juice over all.

Drizzle the potatoes with the butter remaining in the skillet. Cover the slow cooker and cook on high for 3 hours or on low for 6 hours until the Chops and potatoes are tender.

Happy Cooking.

Need a recipe for another type of meat??? Email me, I'm happy to send you one.

Roasted Pork Loin with orange-herb Sauce

Another yummy recipe from Horizon Foods--  I offer pork loin, pork chop and pork filets. All of them are all natural, lean and juicy.

But don't forget about our chicken, fish, steaks AND ORGANIC ground turkey!

Do you need a recipe! Email me. I will send you the perfect recipe. Home delivery!

 All natural foods.

Happy Cooking!

Annette

Roasted Pork Loin with orange-herb Sauce

3 TBS grape seed oil
2 garlic cloves -coarsely chopped
1- 1 1/2 lb boneless pork loin
Salt and fresh ground pepper
1 cup fresh orange juice
1/2 cup chicken stock
1/2 cup dry white wine
5 black peppercorns
1 rosemary sprig
1 oregano sprig
1 parsley sprig
Chopped parsley leaves - about 2 tablespoons

In a large bowl, combine 2 tablespoons of the oil with the garlic. Add the pork, turn to coat, let stand for 1 hour.

Set a rack in the upper third of the oven and preheat the oven to 400 degrees.

In a medium ovenproof skillet, heat the remaining oil. Season the pork with salt and pepper and add to the skillet, fat side down Cook over moderately high heat until richly browned - about 4 minutes. Brown it on the remaining sides, then turn it fat side up. Add the orange juice, stock, wine, peppercorns and herb sprigs and bring to a boil.

Transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, until an instant read thermometer inserted In the center registers 145 degrees.
Transfer to a cutting board.

Strain the remainder of the cooking liquid into a saucepan until reduced to 1/2 cup -15 minutes.
Carve the pork and serve with the sauce.

411 on Grocery Stores

Just how well do you know your local supermarket?  Are there really things they wouldn't want me to know?  Take a look for yourself.......

1. Supermarkets on average, inject the meat an poultry with 25-45% water to make the meat look plumper.  You are paying for this water.
2. The supermarket is designed to slow you down as much as possible.  Every extra minute you spend lingering will cost you $1.70, according to current research.
3. The salad bars a "germ buffet".  E-coil and salmonella are the most common inhabitants in these areas.
4. The healthiest foods are the hardest to get to.  The supermarkets place the healthiest items in the hardest to reach places.
5. Shopping carts have more germs and bacteria than escalators and public bathrooms.
6. 60% of all supermarkets had critical violations during health inspections.  The biggest violation was keeping the meats at the proper temperature.  Other big issues are insects and rodents.
7. The Department of Weights and Measures found that, on average, supermarkets sell packages of meat that were 3.5% less than the stated weight.  This can cost you hundreds of dollars yearly.
8. It is estimated that at least 20 people have touched the produce before you.
9. Research has shown that 60-70% of what ends up in our carts is unplanned.  This is because the supermarket places the hard to resist items in easy view and reach.
10. Scanners make mistakes and most of those occur on sale items

When shopping with Horizon Foods you avoid all of these pitfalls.  No water added.  No risk of germs or bacteria.  Healthy, quick and easy products at your fingertip.  No shopping carts to handle.  Quantities and weights are accurate.  No health or inspection violations.  When you shop online with Horizon Foods you make the choices.  We don't make them for you.  No risk of pricing mistakes, and you control the purchase amount.