4 Tilapia fillets (8 oz. each)
2 minced garlic cloves
1/4 cup chopped scallions
3 tbsp. orange juice
2 tbsp. chopped fresh parsley
2 tbsp. olive oil
2 tbsp. white wine
2 tsp orange zest
Orange slices, sliced thin
Heat grill. Cut four 10" squares of heavy-duty foil. In a bowl, whisk oil, juice, zest, wine, and garlic until blended. Stir in scallions and parsley.
Season fillets with salt and pepper. Place 1 fillet in center of 1 sheet of foil. Repeat with remaining fillets. Pour orange mix evenly over fillets.
Top with orange slices. Fold foil over fish and press to seal edges tightly. Grill 8 minutes or until fish flakes easily.
Save by using Spice World Jarred Garlic and Serve with San Giorgio Pasta.
4 (6 ounce) boneless center-cut pork chops
2 cups apple cider
1/4 cup apple cider vinegar
3 cloves garlic, minced
1 tablespoon vegetable oil
1 tablespoon butter
1 teaspoon Dijon mustard
1 teaspoon minced rosemary
1 pinch red pepper flakes
salt and ground black pepper to taste
Season pork chops with salt and black pepper. Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side.
An instant-read thermometer inserted into the center should read at least 145°F (63°C). Remove pan from the heat; transfer pork chops to a plate.
Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes.
Stir in rosemary and red pepper flakes; season with salt and black pepper to taste. Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.
Save by using Zeigler's Apple Cider and Serve with Fresh Yams.
1 beef rump roast (2.5 lbs.)
4 medium carrots, halved lengthwise and cut into 2-inch pieces
3 medium potatoes, peeled and cut into chunks
2 small onions, sliced
6 to 8 tablespoons horseradish sauce
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
2 garlic cloves, minced
3 tablespoons cornstarch
1/3 cup cold water
1/2 cup water
2 tablespoons canola oil
1-1/2 to 2 teaspoons celery salt
Cut roast in half. In a large skillet, brown meat on all sides in oil over medium-high heat; drain. Place carrots and potatoes in a 5-qt. slow cooker.
Top with meat and onions. Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt. Pour over meat.
Cover and cook on low for 10-12 hours or until meat and vegetables are tender.
Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened.
Save by using Farm Stand Baby Carrots and Cooking Onions.
1 pound skinless, boneless chicken breasts
1/2 cup chopped celery
1/2 cup chopped red pepper
1/4 cup chopped green onion
2 hard-boiled eggs, chopped
1/2 cup mayonnaise
2 Tbsp mustard
1 Tbsp cider vinegar
2 teaspoons paprika
1 teaspoon Cajun or Creole seasoning
1 teaspoon prepared horseradish
1 teaspoon Salt
Tabasco or other hot sauce to taste
Set a 2-quart pot of well salted water over high heat. As the water heats to a boil, cut the chicken breasts into large (2 1/2-inch) chunks. When the water boils, add the chicken.
Turn off the heat and cover the pot. Let sit for 15 minutes (time it) or more while you prepare everything else.
In a large bowl, mix the mayo, mustard, vinegar, paprika, Cajun seasoning and horseradish together. Mix in the eggs, celery, red pepper, green onion.
Using a slotted spoon, remove the chicken from the poaching water and dice it. Mix it in with the remaining ingredients. Add salt and hot sauce to taste. Chill before serving.
Save by using Fresh Green Onions and Fresh Red Peppers.
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