Monthly Archives: January 2012

Kick Back During the Kick Off

Kick Back During the Kickoff! 
 
biggame  

The Chili Bar is Open! We are excited to announce the
addition of our chili bar. Every day we will feature three
types of chili in addition to our soups.

chili bar 

Our prepared foods department offers a huge selection of Chef Prepared Foods ready to go straight from the store.

Stop by on the way home or call ahead!

 Call us Today: 302.654.9941


Valentine’s Day is coming soon! 

We have the perfect dinner 

to enjoy at home….  Celebrate with your special someone!  

“LITTLE SHOP of FLOWERS”

Order your flowers early with our florists too!

floral

Sweets For your Sweet. 
Flowers. Orchids. Chocolates.
Gift Baskets – We Can Custom Make a Basket! 
 Pre-order your sweetheart’s flowers to assure availability.
We will have a wide variety of rose’s, mixed bouquets, 
potted plants and exotic orchids. 
Did you know that orchids are easy to care for and bloom for several months. See our orchid care instructions below. They make a truly unique and extra special gift for your Valentine.

Orchid Care:  

Water only when they feel almost dry by placing under running water. Be sure to drain well. If you don’t have a drain hole in the pot, place about 5 cubes of ice every 8-10 days.Do NOT leave sitting in standing water. Orchids prefer bright light that is softened by a shade or curtain. Light bright enough to read by is perfect. Keep them out of direct sunlight.Room temperature of 60 – 85 is just fine, but never below 50. After all blooms are finished, cut the stem, keep it watered and fertilized. In time it will begin to grow another stem and bloom. But it takes patience and tender loving care… ENJOY!

Call us Today! 302.654.9941

The Catering Corner 

 Are you one of those people who find themselves reaching for the same few products every time you shop?  If you are, you are really missing out!. Janssen’s has such a variety of different choices and we are always bringing something new.

Starting in February The “Catering Corner” will be exploring creative ways to use products that you may just be overlooking and introducing you to new items.

logo plexus

Hello from Plexus Fitness! February is American Hearth Month. Heart Disease is the number one cause of death in the United States and is a major cause of disability.

The chance of developing heart disease can be reduced by taking steps to prevent and control factors that put people at greater risk. A healthy diet and lifestyle are the best weapons you have to fight heart disease. People who have survived a heart attack can also work to reduce their risk of another heart attack or a stroke in the future by making simple improvements in their diet and activity level. Here are some tips from the team at Plexus Fitness that will help you prevent heart disease for yourself and for your loved ones:

  • Choose lean meats and poultry without skin and prepare them without added saturated and trans fat.
  • Select fat-free, 1% fat, and low-fat dairy products.
  • Cut back on foods containing partially hydrogenated vegetable oils to reduce trans fat in your diet.
  • Cut back on foods high in dietary cholesterol. Aim to eat less than 300 mg of cholesterol each day.
  • Select and purchase foods lower in salt/sodium.
  • GET ACTIVE! Regular exercise is key- contact us at http://www.plexusfitness.com to get started and to add years onto your life!

Upcoming Events

  • Sunday February 5th – Super Bowl 
  • Tuesday February 14th -Valentines Day:Our menu for a wonderful dinner is now available online and in the store. We will be offering this dinner package from the 10th thru the 19th . When you want to celebrate we have the dinner for you!

Kale Chip Recipe – Healthy and Delicious

Kale is one of the nutrition stand-outs among vegetables.  Kale is high in fiber, and has an excellent source of nutrients – a great source of vitamin A, calcium, beta-carotene, one of the antioxidants believed by many nutrition experts to be a major player in the battle against cancer and heart disease.  The manganese in kale helps your body’s own antioxidant defense system, superoxide dismutase, protecting you from damaging free radicals. Its folate and B6 team up to keep homocysteine levels down, which may help prevent heart disease, dementia, and osteoporosis bone fractures. Do you need more reason to add Kale to your diet?

Kale Chip Recipe

Source:  the Food Network

Picture of Crispy Kale "Chips" Recipe
Prep: 25 min Cook: 20 min  Yield: 4 servings 
Ingredients
  • 1 head kale, washed and thoroughly dried
  • 2 tablespoons olive oil
  • Sea salt, for sprinkling

Directions: Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Valentine’s Day Menu

Valentine’s Day is coming soon! We have the perfect dinner to have at home to celebrate with your special someone! Order your flowers early with our florists too!

Enjoy the Game with Party Food from Janssens Market

Super Bowl XLVI : Kick Back During the Kickoff. Plan early for the Big Game on Sunday, February 5th!

Call or email us today: catering@janssensfinefoods.com 302.654.9941

 

Meyers Lemons Are in Season

Meyer lemons get more popular every year, and what was a relatively unknown fruit just a few years ago can now be found on restaurant menus, in mainstream supermarkets and food/home magazines. Meyer lemons aren’t lemons; they’re actually a hybrid between a mandarin orange and a lemon. The cross was originally developed in China, where both types of citrus fruit occur naturally. The fruit was brought into the US in the early 1900s by a man named Frank Meyer, after whom the lemons are named.

Meyer lemons are generally smaller than regular lemons, with a spherical shape and a thin peel. They tend to be more of a golden color than a bright yellow. Since Meyers are a hybrid, they have a different flavor than standard lemons. They are slightly sweeter and much less acidic. They still taste like lemons, of course, they just don’t have the same zesty bite to them. They’re more expensive than regular lemons, but tend to be very juicy.

Meyer lemons are a good choice for most recipes that call for lemon because you can get a full lemon flavor without having to add excess sugar (or other ingredients) to temper the acidity of the lemon. They’re great in desserts and all kinds of baked goods, and work wonderfully in savory dishes where you don’t want lemon to overwhelm the rest of the meal. That being said, they’re not the greatest choice for lemon recipes where you really want that extra acidity – like lemonade, for instance.

source: Baking Bites www.bakingbites.com

 

Slathered Guacamole Stuffed Shrimp by @SlatherItOn

Slathered Guacamole Stuffed Shrimp

Created by Holly Herrick and photographed by Helen Dujardin, these snappy, Slathered Shrimp will make you sing with delight.

Slathered Guacamole Stuffed Shrimp

(Makes 16 appetizer portions)

All pink and green, these peppy little mouth-poppers just scream spring and make pretty starters for your Easter or spring feasts.

For the guacamole:

1 medium ripe Hass avocado, peeled, halved and pit removed

Juice of ½ lime

1 tablespoon + 1 teaspoon Slather Brand Slatherin’ Sauce Spicy Recipe

1 large clove garlic, minded

¼ cup finely chopped Bermuda onion

2 tablespoons finely chopped fresh cilantro

1 tablespoon best quality extra virgin olive oil

Salt and freshly ground black pepper to taste

For the shrimp:

1 pound, 15 – 20 count fresh shrimp, peeled, and deveined with tail on and butterflied

1 tablespoon Slather Brand Slatherin’ Sauce Spicy Recipe

Drizzle of best quality extra virgin olive oil

2 tablespoons fresh lime juice

Salt and freshly ground black pepper

Make the guacamole at least one hour before serving so the flavors can set up. Serve at room temperature. To prepare the guacamole, combine the halved avocado, lime juice, and Slatherin’ Sauce in a medium bowl. Smash with a fork or a potato masher to work into a chunky puree. With a spatula, fold in the garlic, Berumuda onion, fresh cilantro, and olive oil. Taste and season carefully to taste with salt and freshly ground black. Cover loosely with plastic wrap and press down the wrap so it touches the top of the guacamole, covering the entire surface. (This helps prevent the guacamole from discoloring). Stand at room temperature for up to one hour.

Meanwhile, turn your oven broiler (they can also be grilled) on high. Prep the shrimp by cutting down the round, back side of each shrimp, stopping at the tail. Peel the shell off of each shrimp, keeping the tail on. Remove the vein and discard. To butterfly the shrimp, cut deeper through the center of the round back, stopping about 1/8” until you get to the under-side of the shrimp. Fan out the two sides of shrimp to flatten. Arrange in a single layer on a baking sheet. Using a pastry brush, brush a thin layer of the Slatherin’ Sauce Spicy Recipe over each shrimp. Drizzle each very lightly with olive oil and the lime juice. Season liberally with salt and freshly ground pepper. Place the baking sheet as close to the broiler as possible and cook, watching closely until crisp and golden and cooked through, about 5 minutes. Remove from the oven and cool at room temperature for five minutes.

To compile, arrange the shrimp flat on individual plates or a serving platter. Top each with a heaping teaspoon of the guacamole. Garnish each with a sprig of fresh cilantro if desired. Serve immediately.

 

Beet Carpaccio with Marinated Bean Salad

Clean Beet Carpaccio with Marinated Bean Salad

Inspired by Jamie Oliver’s recipe for Beef Carpaccio with Marinated Bean Salad featured in Jamie at Home, you can swap the beef for beets and added some toasted pine nuts for protein to create a beautiful and nutritious treat. This works great as a healthy appetizer or served with a non-gluten grain or starch for a cleanse-friendly meal option.

serves 4
ingredients
• 4 medium beets or carpaccio – depending on your mood
• 1/2 pound green or mixed beans, trimmed
• 1/4 cup toasted pine nuts – optional
• 1/4 cup fresh parsley, chopped
• 2 shallots, finely chopped
• 1 teaspoon Dijon mustard
• 2 tablespoons white wine vinegar
• 4 tablespoons extra virgin olive oil
• sea salt
• freshly ground pepper
preparation:
Preheat oven to 400°F. Wash beets well and remove green tops if necessary. Line a roasting pan with aluminum foil and place the beets in the pan. Coat them with a tablespoon of olive oil and sprinkle with salt. Cover the beets with aluminum foil, place in the oven to roast for about an hour or until tender. Beets are done once they can be easily speared with a fork. Remove from oven and let cool. Alternatively, if you have a steamer or steam extension, you could steam the beets for about 40 minutes, or until soft.Meanwhile, mix the shallots in a large bowl with the parsley, mustard and vinegar. Slowly whisk in the rest of the olive oil and season with salt and pepper to taste. Set aside.Bring 6 cups of water to a boil. Add the beans and let them cook for about 3 minutes. You just want to blanche the beans, not cook them through, so that they stay firm and beautifully bright green. Remove beans from the water and add them to the marinade. Once the beets have cooled, slice them as thin as you like, season with salt and pepper and arrange in a single layer over 4 large plates. Top with green beans, spooning any leftover

source: Goop by Gwyneth Paltrow