1/4 Cup Soy Sauce
3 Tablespoons Light Brown Sugar
3 Tablespoons Distilled White Vinegar
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Seasoned Salt
1/2 Teaspoon Garlic Pepper Seasoning
4 Fluid Ounces Lemon-Lime Flavored Carbonated Beverage
2 Pounds Beef Sirloin Steak, Cut Into 1 1/2 Inch Cubes
2 Green Bell Peppers, Cut Into 2 Inch Pieces
1/2 Pound Fresh Mushrooms, Stems Removed
1 Pint Cherry Tomatoes
1 Fresh Pineapple - Peeled, Cored And Cubed
In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.
Save by using Center Cut Sirloin Tip Steaks and Serve with Velveeta Shells.
12 Ounces Rigatoni Pasta
1/2 Pound Fresh Broccoli Florets
1/4 Cup Olive Oil
1 Tablespoon Minced Garlic
2 Tablespoons Pesto
1 Cup Chopped Tomatoes
3/4 Cup Grated Parmesan Cheese
1 Pound Boneless Chicken Breast Halves, Cooked And Chopped
Salt To Taste
Ground Black Pepper To Taste
In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.
Meanwhile, blanch broccoli florets in a medium size saucepan, remove with slotted spoon. In same pan saute the minced garlic and pesto sauce in the olive oil for 2 minutes. Add the chopped tomatoes and set aside.
In a large bowl toss cooked pasta with blanched broccoli, cooked chicken, and garlic/tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper and mix well. Serve warm.
Save by using Fresh Broccoli Crowns and San Giorgio Grated Parmesan Cheese.
2 Tablespoons Olive Oil
1 Tablespoon Pureed Chipotle Chilies In Adobo Sauce
1 Red Bell Pepper
8 Whole Green Onions
2 Small Zucchini Or Yellow Squash, Quartered Lengthwise
8 Flour Tortillas
2 Cups Shredded 4 Cheese Mexican Cheese
1/4 Cup Chopped Cilantro
Combine oil and chilies. Set aside 1 tablespoon of the mixture. Brush remaining mixture over both sides of vegetables.
Grill vegetables over medium coals 10 minutes or until tender, turning occasionally. Cut bell peppers and zucchini crosswise into 1/4-inch slices.
Sprinkle half of cheese over four tortillas; drizzle reserved oil mixture over cheese. Top with grilled vegetables, cilantro, remaining cheese and tortillas. Grill quesadillas over medium-low coals 3 minutes per side or until cheese is melted and tortillas are lightly toasted. Cut into wedges and garnish with sour cream, salsa and guacamole, if desired.
Save by using Celia's Flour Tortillas and Fresh Local Zucchini .
16 Ounces Flank Steak, Cut Into Strips
1 Green Bell Pepper, Seeded And Cut Into Strips
1 Large Onion, Sliced Into Rings
1 (8 Ounce) Bottle Italian-Style Salad Dressing
1/2 (32 Ounce) Package Frozen Curly-Style French Fries
1 (8 Ounce) Package Shredded Cheddar Cheese
1 Head Iceberg Lettuce, Torn Into Bite-Sized Pieces
4 Tomatoes, Quartered
1 (15 Ounce) Can Garbanzo Beans, Drained
1 (8 Ounce) Bottle Ranch-Style Salad Dressing
In a covered dish, spread out sliced steak, peppers and onions and pour the Italian dressing over all. Cover and refrigerate for at least 20 minutes.
Cook French fries according to package instructions while steak is marinating.
In a large skillet over medium-high heat, saute steak, peppers and onions until vegetables are tender and steak is cooked to your liking. Separate steak mixture into 8 equal portions while in the skillet, and top each portion with cheese. Cover and set aside to let cheese melt.
Arrange lettuce, tomatoes and garbanzo beans on 8 separate plates. Top each salad with 1/8 of the French fries and 1/8 of the steak mixture and serve with Ranch-style salad dressing.
Save by using McCain Potatoes and Fresh Iceberg Lettuce.
Prices Valid July 15th to July 21st
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