2-3 lb. sirloin steak, about 2 1/2" thick
Salt & pepper
1/4 c. butter
2 tbsp. flour
1/2 tsp. hot pepper sauce
4 onions, sliced thin
2 carrots, shredded
1 c. ketchup or tomato sauce
Heat large iron skillet to sizzling. Sear steak quickly until brown on both sides.
Remove steak to platter and season with salt and pepper. Add remaining ingredients to skillet. Mix well.
Cook for 5 minutes and pour off into small bowl. Return steak to pan; top with sauce.
Bake in preheated oven at 450°F for 20-30 minutes.
Save by using Sweet Vidalia Onions and Serve with Fresh Broccoli Crowns.
4 (7 oz.) rib or loin pork chops, bone-in 3/4-1" thick
3 tablespoons flour
1/4 teaspoon each onion and garlic powder
1/4 teaspoon paprika
1 tablespoon olive oil
1 teaspoon butter (optional)
1/2 cup chopped onions
2 cups thinly sliced cored apples (peel on)
3 tablespoons Barbecue Sauce
3 cloves garlic
1 teaspoon salt
few dashes pepper
Place flour in a shallow dish. Sprinkle with onion powder, garlic powder and paprika. Stir in the seasonings with a fork until well mixed.
Season pork chops liberally with salt and pepper. Dredge in the flour until well coated.
In a skillet, brown the pork chops on both sides in olive oil and butter. Add onions, apples, Kraft's Honey Barbecue Sauce and minced garlic.
Cover and simmer 45 minutes or until chops are tender.
Save by using Washington State Apples and Serve with Farmstand Baby Carrots.
1 pound chicken breast, sliced thin
1/4 cup + 2 tablespoons soy sauce
1 tablespoon + 1 teaspoon cornstarch
4 tablespoons oil
1/2 teaspoon salt
1 small chopped onion
1/2 pound mushroom, trimmed and sliced
1 small cabbage head, shredded
1 teaspoon sugar
2 cups cashews
3 ounces Chinese noodles
Mix 2 tablespoons soy sauce and 1 tablespoon cornstarch in a bowl then add chicken; let stand for 15 minutes. Heat 2 tablespoons oil with salt in wok or heavy skillet over high heat.
Add chicken and stir-fry until white and firm. Add onion and mushrooms and stir-fry until vegetables are soft. Remove from pan.
Add 2 tablespoons oil to wok. Stir in cabbage and sugar. Stir-fry 3 or 4 minutes until cabbage is crisp tender. Return chicken-vegetable mixture to wok. Add cashews and toss to combine.
Add 1 teaspoon cornstarch to 1/4 cup soy sauce. Stir into chicken-cashew mixture. Cover and steam 1 minute. Uncover and stir until sauce is slightly thickened. Sprinkle with Chinese fried noodles before serving.
Save by using Green Cabbage and Fresh Cooking Onions.
4 large nectarines, cut into 1/4-inch-thick wedges
3/4 cup Lemon-Poppy Seed Dressing
1 (10-oz.) package gourmet mixed salad greens
2 cups sliced fresh strawberries
1 (4-oz.) package crumbled feta cheese
1 large green tomato, diced*
1/2 cup chopped fresh basil
1 (3.5-oz.) package roasted glazed pecan pieces
Toss nectarines with 1/4 cup Lemon-Poppy Seed Dressing.
Layer gourmet mixed salad greens, nectarines, strawberries, and next 4 ingredients in a large glass bowl.
Serve immediately, or cover and chill up to 8 hours.
Toss salad with remaining 1/2 cup dressing just before serving.
Save by using Driscoll Strawberries and Fresh Express Salad Greens.
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