2 Green Onions, Chopped
1 Lemon Grass, Cut Into 1 Inch Pieces
1 Cup Chopped Fresh Cilantro
1 Cup Chopped Fresh Mint Leaves
1 Cup Lime Juice
1/3 Cup Fish Sauce
1 Tablespoon Sweet Chili Sauce
1/2 Cup White Sugar
1 1/2 Pounds (1 Inch Thick) Steak Fillet
1 Head Leaf Lettuce - Rinsed, Dried And Torn Into Bite-Size Pieces
1/2 English Cucumber, Diced
1 Pint Cherry Tomatoes
In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.
Save by using Market Fresh Crisp Cucumbers and Serve with Red Seedless Grapes.
3 Cups Sliced Mushrooms
4 Skinless, Boneless Chicken Breast Halves
2 Eggs, Beaten
1 Cup Seasoned Bread Crumbs
2 Tablespoons Butter
6 Ounces Mozzarella Cheese, Sliced
3/4 Cup Chicken Broth
Preheat oven to 350 degrees F (175 degrees C). Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
Save by using Maggio Mozzarella Cheese Chunk and Serve with J. Campoine Garlic Toast.
1 (16 Ounce) Package Frozen French Fries
1 (16 Ounce) Package Frozen Chopped Broccoli
1 1/2 Cups Cooked, Cubed Ham
1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup
1 (10.75 Ounce) Can Milk
1/4 Cup Mayonnaise
1 Cup Grated Parmesan Cheese
Preheat oven to 375 degrees F (190 degrees C).
Spray a 9x13 inch baking dish with cooking spray. Cover bottom of dish with layer of French fries. Add a layer of broccoli, then sprinkle ham evenly over broccoli. In a small bowl mix together soup, milk and mayonnaise. Pour mixture evenly over ingredients in baking dish and sprinkle with cheese.
Bake uncovered in preheated oven for 40 minutes.
Save by using Birds Eye Plain Vegetables and Crystal Farms Parmesan Shaker.
2 Quarts Vegetable Broth
1 Cup Uncooked Barley
2 Large Carrots, Chopped
2 Stalks Celery, Chopped
1 (14.5 Ounce) Can Diced Tomatoes With Juice
1 Zucchini, Chopped
1 (15 Ounce) Can Garbanzo Beans, Drained
1 Onion, Chopped
3 Bay Leaves
1 Teaspoon Garlic Powder
1 Teaspoon White Sugar
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1 Teaspoon Dried Parsley
1 Teaspoon Curry Powder
1 Teaspoon Paprika
1 Teaspoon Worcestershire Sauce
Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves.
Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick.
You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.
Save by using Farm Stand Sleeved Celery and Serve with Fresh Express Salad Blends.
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