2 Pounds Ground Beef
6 Jalapeno Peppers, Seeded And Chopped
8 Ounces Crumbled Blue Cheese
2 Tablespoons Onion Powder
2 Tablespoons Garlic Powder
2 Tablespoons Tamari Or Soy Sauce
2 Teaspoons Salt, Or To Taste
4 Slices Swiss Cheese
4 Hamburger Buns, Split
Preheat a grill for high heat.
In a large bowl, combine the ground beef, jalapeno peppers, blue cheese, onion powder, garlic powder, tamari and salt. Mix well using your hands. Pat lightly into 4 large fat patties.
Place patties on the grill, and cook for about 8 minutes per side, or until well done. Place a slice of cheese on top of each patty, and cover the grill until the cheese melts. Serve on buns with your favorite toppings.
Save by using 75% Lean Fresh Ground Beef and Serve with Hanover Baked Beans.
1 Pound Ground Chicken
1/2 Small Onion, Diced
1 Teaspoon Minced Garlic
1/2 (1 Ounce) Package Dry Taco Seasoning Mix
Salt To Taste
Pepper To Taste
4 Wheat Hamburger Buns, Toasted
4 Slices Pepperjack Cheese
1 Avocado - Peeled, Pitted And Sliced
1/4 Cup Chopped Jalapeno Pepper
1/2 Cup Salsa, Or To Taste
Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
Mix the ground chicken, onion, garlic, taco seasoning, and egg together in a bowl until thoroughly blended. Season with salt and pepper to taste. Divide chicken mixture evenly and form into 4 soft patties.
Cook the chicken patties on the preheated grill until meat is no longer pink and juices run clear, 5 to 8 minutes per side, depending on thickness. To serve, place each patty on one half of a hamburger bun, top with a slice of cheese, avocado slices, and desired amounts of jalapeno peppers and salsa. Cover with remaining half of bun.
Save by using New Yorker Hot Pepper Cheese and Serve with Betty Crocker Cheddar and Sour Cream Potatoes.
1 (15 Ounce) Can Black Beans, Rinsed And Drained
2 Cloves Garlic, Minced
1 Onion, Chopped
1 (4 Ounce) Can Diced Green Chile Peppers
1 Jalapeno Pepper, Seeded And Minced
1 (8 Ounce) Package Tempeh, Crumbled
6 (6 Inch) Corn Tortillas
1 (19 Ounce) Can Enchilada Sauce
1 (6 Ounce) Can Sliced Black Olives
8 Ounces Shredded Cheddar Cheese
Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.
Save by using Hanover Beans and Kraft Shredded Cheese.
4 Tablespoons Olive Oil
1 1/2 Cups Chopped Onion
2 Cloves Garlic, Minced
2 Red Bell Peppers, Chopped
1/4 Cup Almonds
2 Teaspoons Balsamic Vinegar
1/2 Teaspoon Salt
Freshly Ground Black Pepper
1/8 Teaspoon Cayenne Pepper
4 Cups Broccoli Florets
1 Pound Penne Pasta
1/3 Cup Grated Parmesan Cheese
1/2 Cup Fresh Basil Leaves, Cut Into Thin Strips
Heat 2 tablespoons of the olive oil over medium heat in a large skillet. Add the onions and saute them for about 5 minutes until they soften; stirring occasionally. Lower the heat a bit and add the garlic and red pepper. Continue to cook the vegetables, stirring often for 15 minutes.
In a food processor or blender, chop the almonds fine. Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a puree. Add the salt, black pepper, and cayenne. Blend briefly to incorporate them.
Arrange a vegetable steamer over water in a saucepan. Bring the water to a boil, and add the broccoli. Cover the pan, and cook the broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep it warm.
Cook the pasta in a large pot of salted boiling water until it is just tender. Drain the pasta, and return it to the pot.
Pour the red pepper sauce, the Parmesan cheese, the broccoli, and the basil into the pot of penne. Heat the contents over medium heat until the pasta is very hot. Mix well. Add more salt and pepper to taste if necessary. Serve the pasta immediately.
Save by using Fresh Broccoli Crowns and Mueller's Pasta.
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