2 lbs. white fish fillets or 1 inch slices
2 c. coarsely chopped celery leaves and stalks
1 onion, sliced
Salt and pepper
1/3 c. melted butter
1 tsp. finely chopped onion
1 tbsp. lemon juice
1 c. dry white wine
Chopped parsley or watercress
Spread celery and onion in baking dish. Season fish with salt and pepper. Combine butter, chopped onion, paprika and lemon juice. Dip fish into butter mixture; arrange on celery and onion. Pour leftover butter mixture and wine over top of fish. Bake, uncovered at 350°F for 25 to 30 minutes or until easy flaked with fork but still moist.
Lift fish to serving dish. Keep warm. Discard celery and onion. Pour wine from fish into saucepan; heat briskly to reduce to about 1/2 cup; pour over fish. Garnish with chopped parsley or watercress
Serve with Simply Potatoes Steamable Potatoes and Acorn Squash.
4 6-oz (2 lb.) boneless tilapia fillets
1 cup sliced almonds, divided
1/4 cup all purpose flour
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons olive oil
Process 1/2 cup almonds in a food processor until finely chopped, and combine with 1/4 cup flour in a shallow bowl. Sprinkle fish evenly with salt; drudge in almond mixture.
Melt butter with olive oil in a large heavy skillet over medium heat; add fish, and cook 4 minutes on each side or until golden. Remove fillets to a serving plate.
Add remaining 1/2 cup almonds to skillet, and cook, stirring often, 1 minute or until golden. Remove almonds with a slotted spoon, and sprinkle over fish.
Save by using Blue Diamond Almonds and Serve with Fresh Broccoli Crowns.
8 to 12 chicken legs
1/2 c. whole wheat flour
1 tsp. salt
1/2 tsp. seasoned salt
1 tsp. salad herbs
2 eggs, beaten
3 tbsp. butter
1 tbsp. teriyaki sauce
Wash and dry chicken legs; remove skin. Mix flour, salt, seasoned salt, and herbs. Roll chicken pieces in the flour mixture, then in the beaten eggs, then in the flour again. Place coated pieces into a buttered, shallow baking dish. Sprinkle with melted butter.
Bake at 450°F for 10 minutes. Reduce heat to 350°F and bake 25 minutes longer. Sprinkle with teriyaki sauce and bake another 5-10 minutes or until chicken is done. Remove chicken to hot platter.
Save by using McCormick Salad Supreme Seasoning and Serve with Pasta-Roni.
1 1/4 can (10 1/2 oz.) (Soup can) water
1 lb. ground chuck, uncooked
1 (7 to 8 oz.) can kernel corn
1 (10 1/2 oz.) can tomato soup
3/4 c. rice, uncooked
1 med. onion, chopped
2 strips bacon, whole or cut up
Salt, pepper, dash of sweet basil to taste
Place corn (not drained) in 1 1/2 quart casserole dish. Add uncooked rice, half of the chopped onion. Over this spread 1/2 can of the tomato soup. Then crumble up the ground chuck (uncooked) and add to dish with the rest of the onion, salt, pepper and basil.
Spread the rest of the tomato soup and pour 1 1/4 cans of water over all. Place 2 strips of bacon over that. Cover and bake at 350 degrees for 1 1/2 hours. Takes about 15 to 20 minutes to prepare.
Save by using Essential Everyday Long Grain White Rice and Healthy Choice Soups.
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