Bargains for the week of July 21 – July 27th

I haven’t seen this price in a long time.  In fact, back when the price of gas shot up, I didnt’ think we’d ever see this happen again.  But thankfully Ralphs has THE  Bargain: Whole Grade A Chickens $0.59/lb.  Get the limit of 3, put 2 in the freezer.  Repeat.  See recipes below that incorporate the chicken and other ingredients that are bargains this week!

Ralphs
$2.88/3 lb. bag Tangerines– This is good deal.  You might find a similar deal off the back of a truck, if you hit the right freeway on-ramps or off-ramps in LA/OC.
$.88 each – Cantaloupe  I’m only recommending this if you don’t have a Henry’s nearby. ($.77 each)  If you live near a Seafood City Market and took advantage of the lychee on sale, I have a recipe below that you can use with the cantaloupe.
$.99/dozen Large Eggs– You don’t see eggs cheaper than this.  If you do, tell me!
$1.99/48 oz. Breyer’s Ice Cream – selected varieties.

Stater Brothers
$.79/lb. – Red Seedless Grapes
– Best deal around for Red. If you want Green Seedless, you’ll have to go to Frazier Farms for a deal.
$2 lb./$3 – Black Seedless Grapes – good deal since Albertson is selling them for $1.99/lb.!
$1.97/lb. Boneless Skinless Chicken Breasts– If you are one of those who will not eat dark meat or willing to pay upwards of $360 per year more to not cut up your own chicken, then this is a good deal. (This was calculated using the current Vons sale price of $4.99/lb. and a 2 lb. purchase every 10 days.)
$.99 each – Hunts Spaghetti Sauce 9 varieties

Frazier Farms (BOTH weeks’ ads are honored on Tues. & Wed.)
$.99/lb. – Green Seedless Grapes.
  This is a bargain because it’s ONE DOLLAR PER POUND LESS than everyone else!
6/$.99 – Super Sweet Corn (limit 18).  I never have been disappointed by the flavor of their corn. Always sweet!
$.88/lb. – Donut Peaches.  Big bargain! These unique hybrids are usually very expensive anywhere you go!

Vons
$3.99/lb. – Fresh not frozen Pacific Red Snapper Filets.  This is a good deal because it’s fresh and a dollar less per pound than the usual price you see for fresh.
$4.99/lb. Large Raw Shrimp – 2 lb. bag previously frozen 31-40 count.  This is a good price for a mainstream market, but not on par with the Asian markets, and I’ll tell you why.  Large Asian supermarkets offer the same price on a regular basis, you don’t have to buy a min., and the turnover is faster.  Don’t ever be put off by fresh frozen, because that is how we get most shrimp.
Note:  This is one of the few times that Vons beat Albertson in seafood prices.  Albertson has the same price, but their raw shrimp is 51-60 count.  (More shrimp per pound means smaller shrimp.)

Henrys (BOTH weeks’ ads are honored on Wed.)
$1.49/lb. – Boneless Skinless Chicken Thighs.
  What makes this beyond a good deal is that their chicken is all natural, with no hormones and salt water added.
$.77/6 oz.  Fresh Blueberries
$.77/Cantaloupe– This is per cantaloupe NOT per pound, so get the biggest, heaviest one you can find! If you live near a Seafood City Market and took advantage of the lychee on sale, I have a recipe below that you can use with the cantaloupe.

Sprouts (BOTH weeks’ ads are honored on Wed.)
$.49/lb. – Cluster Tomatoes on the Vine Awesome bargain!
$.49 each Hass Avocados (I can’t say if this is a deal or a bargain until is see the size of them.)
3/$1 – Green Bell peppers.  Great deal!

Boney’s
4/$1 – Mangos.  This is a good deal because Sprouts is charging 3/$1.
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Tangerine Chicken with Thyme
Ingredients:

  • 1 whole 2 lb. chicken cut up into 8 pieces (2 thighs, 2 legs, 2 wings, 2 breasts)
  • 8 medium tangerines
  • salt and pepper
  • 2 Tbsp. olive oil or butter
  • ½ lb. brown or white mushrooms, sliced
  • 1 tsp. fresh thyme leaves
  • 4 Tbsp. Grand Marnier, Triple Sec, or other orange flavored liqueur
  • 1 1/3 cup reduced sodium chicken broth
  • 2 Tbsp. cornstarch
  • 2 green onion, sliced

Instructions: (Makes 8 servings)

  • Grate 1 tsp. peel from 2 tangerines. Juice 4 tangerines to equal 2/3 cup juice. Peel and segment remaining 2 tangerines, removing any seeds; set aside.
  • Rinse chicken pieces and pat dry. Lightly sprinkle both sides with salt and pepper. In large non-stick skillet sprayed with nonstick cooking spray, heat 1 Tbs. Oil over medium heat.
  • Brown chicken for 5 minutes on each side or until just cooked though; remove. In skillet drippings and remaining oil, sauté mushrooms with thyme and grated tangerine peel for 2 to 3 minutes, stirring constantly.
  • Add tangerine juice and orange liqueur. Stir chicken broth into cornstarch and add to skillet. Bring to boil over medium heat, stirring until mixture starts to thicken. Return chicken; stir in tangerine segments and green onion.
  • Heat, stirring occasionally. Garnish with fresh thyme. Serve over polenta.

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Chicken Veronique

Ingredients:

  • 1/2 cup flour
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. dried tarragon leaves
  • 1/2 tsp. dried marjoram leaves
  • 1 whole 2 lb. chicken cut up into 8 pieces (2 thighs, 2 legs, 2 wings, 2 breasts)
  • 1/2 cup butter
  • 1 3/4 cup chicken stock
  • 1/4 cup vermouth
  • 1 cup heavy cream
  • 2 cup red and/or green grapes, cut in half
Preparation:
On shallow plate, combine flour, salt, pepper, tarragon and marjoram. Coat chicken pieces in this mixture. In heavy skillet over medium heat, melt butter. Add chicken pieces and cook for 7 minutes. Turn chicken over and cook 5-8 minutes longer until chicken is just done. Remove chicken from pan and cover with foil to keep warm. Add stock and vermouth to pan and bring to a boil, scraping up pan drippings. Boil over high heat for 6-8 minutes until sauce is reduced and thickened. Return chicken to pan along with cream plus red &/or green grapes, and cook over low heat for 4-6 minutes until sauce had thickened and chicken is tender. Serve over steamed rice.
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Melon & Lychee Salad

Ingredients:

  • 3 large or 4 small cantaloupes, peeled and seeded
  • 1 1/3 cup lychee, peeled and seeded
  • 1 – 2 Tbsp. finely shredded mint leaves
  • 100 ml sweet white wine
Instructions:
  • Put melon, lychees and mint in a bowl.  Pour wine over fruit and toss well.  Chill until ready to serve.
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One Response

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