Rosemary Chicken Breasts- FLAVOUR THAT CAN'T BE BEAT

Everyone likes grilled chicken, and they'll love this recipe for rosemary chicken breasts. Marinated in an easy to make Alabama white sauce infused with fresh rosemary, the flavor can't be beat.

Grilled Rosemary Chicken Breasts

Making The Sauce

To start, whip up a batch of Alabama white barbecue sauce. Nearly any kitchen will have the ingredients. Here's what you'll need.

One cup mayonnaise, one-half cup cider vinegar, one-quarter cup water, two tablespoons white sugar, two teaspoons black pepper and one-half teaspoon of ground cayenne pepper. I like to put all of the ingredients in a quart mason jar, tighten down the lid, and shake the heck out of it until it's well mixed.

The Marinade

To make the marinade for the rosemary chicken breasts, add one tablespoon of chopped, fresh rosemary to one cup of the sauce that you just made. Also add about a half-cup of water (or white wine) to the mixture to thin it out a little.

Marinate up to six boneless chicken breasts in the marinade for at least two hours...overnight is ok. A longer marinade will give the chicken a more robust flavor.

Time To Grill!

Preheat your grill to a medium high heat. Drain the excess marinade off the breasts. Grill the chicken for three minutes on each side over direct heat, then grill indirectly to finish them. When the internal temperature reaches 165 degrees Fahrenheit, remove them from the grill and cover.

Allow the rosemary chicken breasts to rest for 10 minutes before serving on a mound of brown rice. A green salad and crusty bread makes for really nice meal.

Come in from the Cold with BIG DEALS on Freezer Packs!

Hello smart shoppers! At Country Corner Market we're always thinking of ways to help you save money. Here are our Freezer Pak specials with a great selection of meats designed to save you money! Select the package you need for one low price!Call us at 905-892-4227 to place your order, stop by in person or send us your order via our online order form. See below.Store Hours: Mon. - Fri. 8am - 8pm, Sat. & Sun. 8am - 6pm

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Pulled Pork & Coleslaw!!!!

This one is a BIG TIME FAVOURITE- Get your ingredients at Country Corner Market

2 3lb untrimmed boneless pork shoulder halves (Boston butt)
6 cups Hickory wood chips (for smoking)
Dry rub:
3 tablespoons coarsely ground black pepper
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper
Mix ingredients in a small bowl.
Sprinkle generously onto the pork halves, rub into the meat.
Wrap pork in plastic wrap and refrigerate for a minimum of 4 hours.

Mop:

1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil
Mix ingredients in medium bowl. Cover and refrigerate.

Carolina Red Sauce:

1 1/2 cups apple cider vinegar
1/2 cup ketchup
1 tablespoon (packed) brown sugar
1 teaspoon salt
1/2 teaspoon dried crushed red pepper

Stir all ingredients in small bowl until sugar and salt dissolve. Cover and refrigerate.

The Coleslaw:

1 cup mayonnaise
1/2 cup Carolina Red Barbecue Sauce
1 2 1/2-pound green cabbage, quartered, cored, very thinly sliced
Whisk 1 cup mayonnaise and 1/2 cup Carolina red sauce in large bowl to blend.
Mix in sliced cabbage. Add salt and pepper to taste. Refrigerate 3 to 8 hours, tossing occasionally.
Preheat grill to low heat (225 – 250 degrees). Set up for indirect heat grilling.
Make sure you have a drip pan set up underneath the side of the grill that the pork is going on.
Make six foil pouches of wood chips for smoking. I use 2/3 cup of each wet and dry for each pack.
If using a charcoal grill use all wet chips (1 1/4 cup per hour) and place wet chips directly on the coals.
Place smoke pack on the grill. Once pack is smoking, place pork on grill.
Cover; cook turning pork and brushing with mop every 45 minutes, about 6 hours total.
Replace woodchips at this time as well.
I only recommend smoking the pork for the first 4 hours only. This gives the pork great flavour without making it too smokey/
Internal temperature of pork should reach 165 degrees. Once cooked, remove pork and place on a baking sheet. Cover with tinfoil.
Let stand until cool enough to handle. Shred pork into bite-size pieces. Pour any juices from sheet over pork. Lightly drizzle with Carolina red sauce.
This can be served on buns topped with some coleslaw. This recipe may look long and tedious, but it is really quite simple. The taste of this pulled pork will be well worth the effort.
Trust me, once you’ve had this pulled pork, you will never make it any other way!!! Enjoy!!!
compliments of www.simpletailgating.com

Try this one for the BIG GAME February 2nd- Philly Cheese Steak Wraps

A great steak and cheese recipe to try !

INGREDIENTS 3 tablespoons butter
2 cups thin sliced onions cut into half rings
1 1/2 cups cut red pepper strips
1 1/2 cups cut green pepper strips
1/2-teaspoon garlic salt
2 cups Cheddar cheese cut into 1/2" cubes
6 ounces deli roast beef, sliced thin--cut into 2x1/2" strips
6 flour tortillas (10 inch) -- warmed
INSTRUCTIONS
1. In 10 inch skillet, melt butter until sizzling; add onions and peppers. Cook over medium-high heat, stirring occasionally, until onions are golden (6 to 8 minutes). Remove from heat. Stir in garlic salt, cheese and beef strips.
2. Place about 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Place, seam-sidedown, on microwave-safe plate.
3. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches.
The steak and cheese recipe is ready to serve....! Enjoy it ! pats-king-of-steaks-philadelphia-cheese

Mouthwatering wing recipe for New Years or Super Bowl Sunday...

Get your wings at Country Corner Market for this can't miss recipe complements of Food Wishes!   http://foodwishes.blogspot.ca/

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Get Your Beef for this Dynamite Recipe at Country Corner Market

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video recipe compliments of foodwishes.com
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We are Open Today until 6 pm!

We are open today at both locations of Country Corner Market!
Shop and save this Boxing Day at

686 Quaker Road- Welland
82 Clarence Street- Port Colborne

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Balsamic Roasted Pork Loin Roast

Try this one this Holiday Season, everything you need is at CCM

Ingredients:

2 lbs Boneless Pork Loin Roast

2 Tablespoons Steak Seasoning Rub

1/2 Cup Olive Oil

1/2 Cup Balsamic Vinegar

Directions:

Dissolve steak seasoning in balsamic vinegar and stir in Olive oil. Place pork in resealable plastic bag and pour marinade over top. Squeeze air out of bag and seal; marinate 2 hours to overnight

Preheat oven to 350 degrees Fahrenheit (175 degrees C)

Place pork into a glass baking dish along with marinade, bake in a preheated oven, basting occasionally until pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let roast rest and set for about 10 minutes before slicing and serving

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Pork-tastic for a November weekend!!

recipe compliments of foodwishes.com
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Join Us Here Every Saturday Morning!

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Perfect tailgate compliment to some fine CCM Meats

This looks like a can't miss favourite! Thanks to simpletailgating.com for the recipe

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Poultry Smoking Tips

Before you start smoking, I’d like to share a few "secrets" that will help you create the best smoked poultry ever.

1.Brining works magic on poultry

A brine of salt, sugar, seasonings and water can do wonders to poultry. During the brine, liquid is absorbed into the flesh, adding moisture, flavor, and improving the texture. The absorbed water also conducts heat, so the plumped up bird will cook faster.


2.Don’t overcook poultry

Whole poultry can be challenging to cook because different parts of the bird are done at different temperatures. Breast meat is done at 170 Fahrenheit, while the thigh is done at 180 F. Foil placed over the breast partway through smoking will prevent it from overcooking. Remove the bird from the smoker when the thigh reaches 175 degrees and the breast reaches 165. The temperature will raise five degrees as it rests before carving.

3.Add seasoning underneath the skin

To make the best use of seasonings and rubs, put them between the skin and flesh of the bird. This is where they'll make the greatest contribution to flavor.

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Get your Rib Roast at CCM and Try This!

Oven Baked Smoky Beef Rib Roast

Ingredients:

• 1 bone-in beef rib roast
• Salt and pepper
• Garlic powder
• Liquid smoke

Dry age the rib roast in the fridge for two-to-four days in a large container, lightly covered with foil. Dry aging concentrates the flavor and tenderizes the meat.

Preheat the oven to 250 degrees Fahrenheit. Insert a remote thermometer probe into the center of the roast. Cover the rib roast with a loose fitting foil tent. This prevents the outside of the roast from excessive drying as it cooks. Pop the roast into the oven.

Roast that wonderful hunk of beef until the internal temperature reaches 120F, then remove it from the oven to rest. In twenty minutes or so, the internal temperature will rise to 130F.

Crank up the oven temperature to 500F, and crisp the outside of the beef roast for ten minutes or so. Don't overdo it or the house will fill with smoke (like mine did!).

Remove the roast from the oven and cover it with the foil tent until ready to serve. The interior of the smokyh prime rib roast should be perfectly cooked to a beautiful medium rare. Enjoy!

Here Chicky Chicky! Enjoy this, Easy and Tasty

thanks to :
http://foodwishes.blogspot.ca/

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Beef and Red Wine Stew Recipe

BEEF STEW RECIPE INGREDIENTS:

* 1 1/2 pounds stew beef
* 3/4 cup flour
* 1 teaspoon onion powder
* 1 teaspoon seasoned salt
* 1 to 2 medium carrots, sliced
* 2 ribs celery, sliced
* 1 medium onion, diced
* 1 clove garlic, minced
* 2 cups beef broth
* 1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
* 1/2 teaspoon fresh chopped rosemary, or a dash of crumbled dried rosemary
* 1 jar (15 ounces) small onions, or 10 to 16 ounces frozen small onions, thawed

BEEF STEW RECIPE INSTRUCTIONS
Trim beef stew and cut in small bite-size pieces. Put in a food storage bag with the flour, onion powder, and seasoned salt; toss to coat well.
Heat oil in a large saucepan or Dutch oven; add beef stew to hot oil and cook, stirring, until lightly browned. Add the onion and celery; continue cooking, stirring, for about 3 minutes. Add carrots, garlic, broth, wine, and rosemary; bring to a boil. Reduce heat to low; cover and simmer for 30 minutes. Add drained or thawed onions. Continue cooking for about 20 to 30 minutes, or until beef is tender. Serve with biscuits or hot cooked noodles. The beef stew recipe is ready to serve 6....enjoy it !

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"X" Means Mouthwatering Deliciousness!!!!

Seasoned Butter Ingredients:
1/4 cup butter
1 tsp black pepper
1 tsp salt
1/2 tsp cayenne
1 tsp Herb de Provence
thanks to :
http://foodwishes.blogspot.ca/

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Get Your Perfect Prime Rib at Country Corner Market

Food specials online at : http://www.countrycornermarket.ca/specials.htm

Enjoy this One, gets Your mouthwatering with the Video Alone

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A Super Sandwich for the Super Bowl!

with thanks to  http://foodwishes.blogspot.ca/

Get all your big game supplies at Country Corner Market
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Don't Wing it for the BIG GAME, use this recipe!!

With thanks to foodwishes.com

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