4 Sandwich Rolls, Partially Split
4 Teaspoons Softened Butter
2 Teaspoons Garlic Powder
2 Tablespoons Vegetable Oil
4 (4 Ounce) Thinly-Cut Flat Iron Steaks
1/2 Cup Fresh Spinach Leaves
1 Tomato, Sliced
1 Avocado, Sliced
8 Thick Slices Fresh Mozzarella Cheese
2 Teaspoons Balsamic Vinegar, For Drizzling
Preheat an oven broiler on high heat.
Open the sandwich rolls and spread each with about 1 teaspoon of softened butter. Sprinkle each buttered sandwich roll with about 1/2 teaspoon garlic powder.
Broil the sandwich rolls about 5 minutes, until the edges are slightly charred. Set aside.
Heat a large, heavy skillet over high heat, and add the vegetable oil. When oil just begins to smoke, drop in the flat iron steaks and quickly sear until steaks are browned, about 3 minutes. Flip the steaks and sear the other side for another 3 minutes; remove steaks immediately, or lower the burner temperature and cook to the desired degree of doneness. Set steaks aside and keep warm.
Assemble each sandwich roll with spinach leaves, tomato and avocado slices on one side, and 2 slices of mozzarella cheese on the other side. Sprinkle the tomato and avocado side with about 1/2 teaspoon of balsamic vinegar, and place a hot browned steak on the mozzarella cheese. Fold each sandwich closed to serve.
Save by using Maggio Mozzarella Cheese and Serve with Frito Lay Sunchips.
2 Teaspoons Garlic Powder, Or To Taste
1 Teaspoon Ground Black Pepper
1 Teaspoon Salt
1 Teaspoon Paprika
1/2 Cup Seasoned Bread Crumbs
1 Cup All-Purpose Flour
1/2 Cup Milk
4 Skinless, Boneless Chicken Breast Halves - Pounded Thin
1 Cup Oil For Frying, Or As Needed
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
Save by using San Giorgio Flavored Bread Crumbs and Serve with McCain Potatoes.
1 Pound Potatoes, Peeled And Diced
1 Teaspoon Cumin
1 Teaspoon Chili Powder
1 Teaspoon Salt
1 Tablespoon Ketchup
1 Pound Fresh Tomatillos, Husks Removed
1 Large Onion, Chopped
1 Bunch Fresh Cilantro, Coarsely Chopped, Divided
2 (12 Ounce) Packages Corn Tortillas
1 (15.5 Ounce) Can Pinto Beans, Drained
1 (12 Ounce) Package Queso Fresco
Oil For Frying
Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.
Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth.
Fry tortillas individually in a small amount of hot oil until soft.
Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.
Save by using Huntsinger Farm's Potatoes and Fresh White Onions.
1 (10.75 Ounce) Can Tomato Puree
1 Tablespoon Hot Sauce
1 Fresh Jalapeno Pepper, Sliced
1 Tablespoon Crushed Red Pepper Flakes
1 Tablespoon Dried Sage
1 Tablespoon Vegetable Oil
4 Thick Cut Boneless Pork Chops
1 Yellow Onion, Sliced
1 Green Bell Pepper, Sliced
In a bowl, mix the tomato puree, hot sauce, jalapeno pepper, red pepper, and sage.
Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops from heat and set aside. Place the onion and green bell pepper in the skillet, and saute 2 to 3 minutes. Return pork to skillet, and cover with the tomato puree mixture. Cover skillet, and continue cooking 30 minutes, or to desired doneness.
Save by using Hatfield Center Cut Loin Chops and Serve with Green Giant Valley Fresh Steam Vegetables.
Prices Valid March 18th to March 24th
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