1 (2-3lb.) sirloin tip roast
1 1/4 tbsp. paprika
1 tbsp. kosher salt
1 tsp. garlic powder
1 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. ground cayenne powder
1/2 tsp. dried oregano
1/2 tsp. dried thyme
2 tbsp. olive oil
In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes. Preheat oven to 350°F (175°C).
Line a baking sheet with aluminum foil. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145°F (63° C). Let sit 15 minutes before slicing.
Serve with Huntsinger Farms Roasted Red Potatoes and Hanover Vegetables.
1 1/2 c. chopped, cooked chicken
1 1/4 c. salsa
1 tsp. ground cumin
3/4 c. chopped red or green pepper
1 (3 oz.) pkg. cream cheese, softened
1/2 c. sliced green onions, with tops
1/3 c. sliced ripe olives
1 ripe avocado, peeled, pit removed, and cut into 12 lengthwise slices
8 (6-7 in.) flour tortillas
Combine chicken, 1/2 cup of salsa, and cumin in saucepan. Simmer and stir 5 minutes. Add pepper, cream cheese, green onions, and olives. Stir until cream cheese melts. Place 1 avocado slice down center of each tortilla; top with heaping 1/4 cup of chicken mixture. Roll up; place seam side down in greased 7 by 11 inch baking dish. Spoon remaining 3/4 cup salsa over enchiladas.
Cover tightly with foil. Bake in 350°F oven for 25-30 minutes or until hot. Top as desired with remaining avocado and optional toppings. Serve with additional salsa.
Save by using Fresh Avocadoes and Old El Paso Chunky Salsa.
1 lbs bluefish fillets
1/2 c. mayonnaise
1 1/2 c. sour cream
Salt & pepper
2 tbsp. chives, chopped
3 tbsp. lemon juice
Fillet bluefish. Compress fillet skin side down with one flattened hand on bread board. Slice off skin as thinly as possible. Make lengthwise V-shaped cut on outside of fillet, cutting away the brown flesh of the lateral sensor strip. Place fillets in buttered baking dish.
Mix sour cream, mayonnaise, chives, lemon juice, salt and pepper and spread mix over the bluefish. Bake at 375°F for 30 minutes.
Save by using Kraft Mayonnaise and Serve with Fresh Broccoli Crowns.
1 lb. Dutch sausage
2 bunches fresh kale
1 tsp. Worcestershire sauce
7 - 8 med. potatoes
1 tsp. salt
1 tsp. pepper
1 tbsp. butter or oil
Shred kale from stalks and discard stalks. Cook kale in 2 - 3 quarts of water with salt. Kale should gently boil for 20 minutes or until limp. (Original recipe calls for boiling one hour.) While kale is cooking, cut sausage into 3/4 to 1 inch chunks. Saute sausage in butter or oil mixed with Worcestershire sauce.
When kale is finished cooking, drain and cut very fine. Add pepper and put aside. Cook peeled potatoes until tender. Drain. Mash with fork and mix with kale. Season with butter, if desired. (Original recipe, 1/2 cup.) Sausage can be added to potato - kale mixture, or served along side.
Serve with Mrs. T's Pierogies and Fresh White Sweet Corn.
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