Winn Dixie has a few specials worth mentioning this week. Fresh corn on the cob is .25 each. Cantaloupes are bogof at $2.99 so you might want to split the deal with a friend. Boneless chicken breasts are bogof at $4.59, making them $2.30 a lb....not that great, but if you need some this week it's not too bad. I wouldn't stock up at that price. Other bogofs include Breyer's ice cream (at Publix also, WD is $3.99 and Publix is $4.13); Kraft mayo, Miracle Whip, (Hellmann's at Publix), all bogof; 5 lbs. of red potatoes at WD are bogof $4.99--that's ten pounds for $5; Lay's chips, Kraft cheese, Thomas bagels or powdered donuts, Birdseye frozen corn on the cob, all bogof. Hormel Cure 81 hams are bogof, making them $3.00 per pound, a much better price than deli ham.
Using some of the specials at WD this week, you could have a great Labor Day meal of marinated, grilled chicken breast sandwiches served on French-style buns (bogof in deli). You could marinate in teriyaki and top the sandwiches with honey mustard and pineapple, or go the American route with bacon and cheese. Serve with roasted red potatoes or potato salad, grilled corn on the cob (homemade chili butter or basil butter), and two-melon salad (or watermelon-tomato salad).
Save-a-Lot has chicken thighs and drums for .88 lb.--compare that to Publix, $2.99 lb. I'm going to make Banh Mi sandwiches soon using thighs. Also S-a-L's boneless chuck roasts are $2.49 lb.--not an amazing price, but better than I've seen lately. I try to keep a couple of roasts in the freezer for BBQ'd beef, Sunday roasts, Machaca Beef (Mexican shredded beef) and beef stew. It's cheaper and easier to go shopping in your own freezer and pantry, so stock up when items are on sale.
Publix has summer veggies on sale again this week, .99 lb. for green beans, eggplant, okra, zucchini, and yellow squash. Okra, tomatoes, shrimp/sausage and rice would make some lovely Cajun food (a 3 lb. bag of Rico rice is still .99 at Publix). Their Labor Day loss leader is spare ribs, $1.79 lb. Paul Newman's pasta sauce and Mueller's pastas are bogof (Ronzoni is bogof at WD), and it's nice to have those around for pasta casseroles. (I simmer jarred sauces with carrot & zucchini cubes and red pepper flakes and toss with cooked pasta, bake and top with mozzarella for an easy vegetarian supper.) Cool Whip is bogof, so buy a few and freeze if you use them around the holidays. Planter's peanuts are bogof and it's easy to make spiced nuts, just toast a jar of them on a baking sheet (350 degrees, 10 to 15 minutes), and then carefully toss with 2 teaspoons chili powder, a teaspoon of cumin, a good pinch of cayenne and about two teaspoons of oil so the spices stick and bake them for another ten minutes. These are a favorite of football fans and they pack easily. I keep peanuts around to toss into stir-fries, too. Breakstone sour cream is $1, so it's a good time to make chili, potato salad using sour cream, and a dip I make that's surprisingly popular: it's just a package of taco seasoning and a carton of sour cream (2 cups). You'll never want regular sour cream on any Mexican dish again, once you taste it.
Today I made Do Chua for the Banh Mi sandwiches I hope to make this weekend. We've been watching "The Great Food Truck Race," and the Nom Nom truck is so successful, we'd like to see what the fuss is about. I had to order daikon radishes from Publix, and they were very nice about it. The prices weren't cheap, especially considering how many daikons I grew in my fall garden last year.
|Carrots and daikon giving up some liquid|
|Do Chua--Vietnamese pickled daikon radishes and carrots|
|I think it's important to get a good crust on them, but they aren't cooked in the middle until they simmer in sauce.|
|Ready to cool and head into the freezer.|
Thanks for reading!