2 Pounds Ground Beef
1/4 Cup Steak Sauce
1/4 Cup Worcestershire Sauce
2 Tablespoons Montreal Steak Seasoning
2 Tablespoons Tequila
2 Tablespoons Fresh Lime Juice
1 Teaspoon Lime Zest
Preheat an outdoor grill for high heat and lightly oil grate.
Mix together the ground beef, steak sauce, Worcestershire sauce, Montreal seasoning, tequila, lime juice, and lime zest in a large bowl until evenly combined. Form 8 patties from the mixture.
Cook patties on preheated grill to desired doneness, 7 to 10 minutes each side for well done.
Save by using 85% Lean Fresh Ground Round and Serve with Birds Eye Streamfresh Rice.
2 Skinless, Boneless Chicken Breast Halves
4 Stalks Celery, Chopped
1 Large Red Bell Pepper, Diced
1/2 Red Onion, Diced
1 (8.75 Ounce) Can Sweet Corn, Drained
1/4 Cup Barbeque Sauce
2 Tablespoons Fat-Free Mayonnaise
Preheat grill for high heat.
Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.
Save by using Hanover Vegetables and Serve with Fresh Baked Italian Bread.
1 1/2 Cups All-Purpose Flour
1 1/2 Teaspoons Ground Paprika
1/2 Teaspoon Garlic Powder
2 Eggs
1/2 Cup Milk
1/2 (16 Ounce) Package Saltine Crackers, Crushed
1/2 Cup Dry Potato Flakes
1/2 Cup All-Purpose Flour
4 (3/4 Inch) Thick Pork Chops
Salt To Taste
Pepper To Taste
1 1/2 Cups Vegetable Oil For Frying
In a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder. In a second shallow bowl, whisk together the eggs and milk until thoroughly blended. In a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour.
With a fork, prick the pork chops thoroughly to tenderize the meat. Season the chops with salt and pepper.
Gently press the pork chops into the flour to coat, and shake off the excess flour. Dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away
Heat the oil in a large, deep skillet over medium heat, and gently place the pork chops into the hot oil. Fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. Remove the chops from the pan, and drain the excess oil on paper towels.
Save by using Center Cut Loin Chops and Serve with Hanover Brown Sugar & Bacon Baked Beans.
4 English Muffins, Split And Toasted
1 Avocado, Mashed
1 Cup Alfalfa Sprouts
1 Small Tomato, Chopped
1 Small Sweet Onion, Chopped
4 Tablespoons Ranch-Style Salad Dressing
4 Tablespoons Toasted Sesame Seeds
1 Cup Shredded Smoked Cheddar Cheese
Preheat oven to broil.
Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
Place under broiler for about 5 minutes, or until cheese is melted and bubbly.
Save by using Cabot Shredded Cheese and Serve with Pringles Superstack Potato Chips.
Prices Valid July 8th to July 14th
Thank you for shopping at Boyers!
We hope you enjoy these recipes and continue to visit your local boyers and boyersfood.com!