2 lbs. bottom round roast
1 lb (about 5) carrots, peeled and cut into 3-Inch sticks
2 tablespoons olive oil
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 lb (about 12) baby red potatoes, quartered
3 cloves garlic, chopped
1 tablespoon dried Italian Seasoning
Heat the oven to 375°F. On a rimmed sheet pan, toss together the potatoes, carrots, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and1/4 teaspoon of the pepper (12 turns on pepper mill). Spread them in a single layer and nestle the roast (fat side up) in the middle, pushing the vegetables aside as necessary.
In a small bowl, combine the garlic, Italian Seasoning, and the remaining 1 tablespoon oil, 3/4 teaspoon salt and 1/2 teaspoon pepper (24 turns on pepper mill). Rub evenly over the roast. Transfer the pan to the oven and roast until a meat thermometer inserted into the center of the meat reaches desired doneness, about 1 hour for medium rare. Let rest about 10 minutes before slicing. Serve with the vegetables.
Save by using Green Giant Vegetables and Serve with Pillsbury Grands Biscuits.
1 1/2 lbs tilapia fillets, 1/2"-thick
3/4 tsp. dried thyme
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
2 tbsp. canola oil
2 tbsp. apple pie spice
In a small bowl, stir together apple pie spice, thyme, garlic powder, and cayenne pepper. Brush oil over both sides of fillets. Sprinkle fillets with spice mix; press in lightly to form coating.
Add fillets to skillet, cook for 4-6 minutes, turning once, or until fish begins to flake easily, and spices are well-browned, but not burned.
Serve with Pasta Roni and Fresh Broccoli Crowns.
1 pound cooked ham, chopped
2 tablespoons butter
1 (8-1/2 oz.) can pineapple chunks, drained
3 tablespoons dark brown sugar
1 can onion soup (condensed)
salt and pepper, to taste
1 (10-1/2 oz.) can sweet potatoes, drained
1/2 cup pecans or walnuts, chopped
Cut the ham into 1/2 inch cubes. Heat butter in a heavy casserole or ovenproof skillet and brown the ham lightly. Add pineapple chunks, onion soup and 1 tablespoon of the brown sugar. Season with salt and pepper, to taste. Bring to a boil then remove from heat.
Place sweet potato slices in an even layer over the ham and pineapple mixture, with slices overlapping to make a cover. Combine pecans and the remaining brown sugar. Spread this over the sweet potatoes. Bake for 30 minutes in a preheated 400°F oven.
Save by using Fresh Yams and Fresh Golden Pineapple.
1 lb. pasta
3/4 c. extra virgin olive oil
3 cloves garlic, minced
6 flat anchovy fillets, chopped (optional)
1/2 bunch fresh broccoli flowerettes, cooked al dente
Freshly ground black pepper
2 tbsp. butter
big pinch of red pepper flakes
1/2 c. freshly grated Romano and Parmesan cheese, mixed
In a large skillet, heat the olive oil, garlic and anchovies. Cook over medium heat until the anchovies dissolve in the oil.
Add the cooked broccoli and red and black pepper and saute for 5 minutes, adding sea salt if necessary.
Cook the pasta until al dente ("firm to the tooth"), drain well and return it to the hot pan in which it was cooked. Add the butter and toss lightly. Add the olive oil and broccoli mixture and toss again. Sprinkle with freshly grated cheese and toss once more. Taste and adjust seasonings, adding salt and pepper to your taste.
If the pasta is a little dry, add a spoon of the pasta water in which it was cooked. This dish may be served hot, warm or slightly chilled.
Save by using Fresh Broccoli Crowns and Serve with Stroehmann Buttertop Wheat Bread.
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