4 (7 oz.) cod steaks
1 (16 oz.) can cranberry sauce
1/4 c. melted butter
1 onion, chopped
2 tbsp. lemon juice
1/4 tsp. onion powder
1/4 tsp. garlic powder
Dash of salt
Place steaks side by side in foil lined shallow pan. Sprinkle both sides with salt.
Mix melted butter, lemon juice, onion and garlic powder. Brush mixture over both sides of fish.
Bake in 350°F oven for 30 to 35 minutes or until fish becomes white and flakes easily.
Saute onion in butter until golden. Add cranberry sauce and simmer until bubbly, then for 5 minutes longer. Spoon over cod.
Serve with Farm Stand Baby Carrots and San Giorgio Pasta.
1 beef top round steak, 1 inch thick (approximately 1 1/2 lbs.)
1 c. BBQ sauce
1 med. onion
1/2 c. beer
2 cloves garlic
1 tbsp. oil
1 bay leaf
Cook onion and garlic in oil on medium heat 5 minutes. Add BBQ sauce, beer, bay leaf, continue cooking 5 minutes, cool slightly.
Place steak in plastic bag or shallow dish. Add BBQ sauce mixture. Marinate overnight or 6-8 hours in refrigerator.
Place steak on preheated grill (high) for 4 minutes, reduce heat to medium and turn steak basting with reserved BBQ sauce.
Cook 14-16 minutes depending on desired doneness. Carve steak across grain and serve with remaining sauce that you have reheated.
Save by using Spice World Jarred Garlic and Serve with Fresh Asparagus.
1 1/2 lb skinless, boneless chicken breast, cut into 1 inch cubes
Baby arugula leaves - enough for a salad for four
1/4 cup toasted walnuts, roughly chopped
1/4 cup goat cheese - broken up into little pieces
1 tart green apple, thinly sliced
1 large shallot, peeled and sliced
Lemon juice from one Lemon
Salt and pepper
Heat stick-free frying pan to medium heat. Add a tablespoon of olive oil and lightly saute the shallot slices until translucent. Remove from pan.
Add another tablespoon of olive oil and cook the chicken breast pieces, stirring occasionally, until just cooked through - 5 to 10 minutes.
Sprinkle some salt on the chicken while you are cooking it. Remove from pan and chill.
When chicken has cooled, toss together in a serving bowl the shallots, chicken, sliced green apple, arugula, walnuts and goat cheese. Dress with olive oil, lemon juice, salt and pepper to taste.
Save by using Fresh Lemons and Serve with Cole's Garlic Bread.
1 tsp. taco seasoning
2 lbs. sweet Italian sausage
1 lb. Rotini pasta, cooked
1 cup rice, cooked
3 large red bell peppers, seeded and chopped
2 large red onions, sliced or chopped
5 cloves garlic, minced
1/2 cup marsala or other sweet red wine
2 tbsp. tomato paste
2 tbsp. extra virgin olive oil
1/2 tsp. each basil and oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
Cut the sausage into 1-inch chunks. In a large skillet or Dutch oven, saute sausage chunks in olive oil over medium high heat with onion until lightly browned, stirring occasionally.
Add garlic, peppers, seasonings. Cover and simmer until sausages are almost cooked through. Add wine and simmer uncovered for 10 minutes.
Stir in cooked pasta, rice and sauce. Taste and adjust seasonings as desired.
Save by using San Giorgio Pasta and Fresh Cooking Onions.
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