2 garlic cloves, minced
4 tablespoons dried basil
4 tablespoons dried oregano
2 teaspoons black pepper
4 New York Strip steaks
4 tablespoons olive oil
4 tablespoons red wine vinegar
4 red bell peppers, seeded and sliced
2 large red onions, sliced
1/2 cup Romano cheese
Combine garlic, basil, oregano and pepper. Rub over the surface of each steak. Combine olive oil, red wine vinegar and remaining seasonings in bowl. Mix well.
Preheat grill. Place onion and pepper slices on grill (a grill wok works best for this) along with steaks. Grill for about 15 minutes turning occasionally.
Brush vegetables with oil and vinegar mixture while grilling. Remove when the steaks are done to desired level.
Toss vegetables with remaining oil and vinegar mixture and Romano cheese. Serve with steaks.
Serve with Local Loose Sweet Corn and Betty Crocker Suddenly Salad.
1 tablespoon seasoned salt
1 teaspoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground paprika
2 teaspoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
4 pork chops (1/2 to 3/4 inch thick)
Preheat an outdoor grill for medium heat, and lightly oil the grate.
In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, Worcestershire sauce, and smoke flavoring until thoroughly combined.
Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat; allow to stand for 10 minutes.
Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 145°F (63°C). Allow chops to stand for 10 more minutes before serving.
Serve with Bush's Baked Beans and Fresh Broccoli Crowns.
1 10-ounce tube refrigerated pizza dough
4 tablespoons garlic-flavored olive oil or regular olive oil
8 cherry tomatoes, halved
1 red bell pepper, sliced
1 medium zucchini, quartered lengthwise, cut crosswise into 1/2-inch-thick pieces (about 1 3/4 cups)
1 small red onion, thinly sliced (about 2 cups)
1 8-ounce package shredded 3- or 4-cheese pizza blend
3 tablespoons chopped fresh basil
Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425°F. Unroll pizza dough and place on heavy large baking sheet.
Press or stretch to 13x9-inch rectangle. Brush with 1 tablespoon oil. Toss tomatoes, bell pepper, zucchini, and onion with remaining 3 tablespoons oil in large bowl.
Arrange vegetables on large rimmed baking sheet. Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes.
Remove from oven. Sprinkle crust with cheese and top with vegetables. Top with basil and bake until cheese is melted and bubbly, about 3 minutes. Cut into squares and serve.
Save by using Kraft Shredded Cheese and Serve with Locally Grown Cantaloupe.
16 saltine crackers, finely crushed
1 pound claw crabmeat
1 egg, beaten
1 tablespoon prepared mustard
2 tablespoons mayonnaise
1 1/2 teaspoons Worcestershire sauce
1 tablespoon seafood seasoning
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 cup vegetable oil for frying
Stir the cracker crumbs and water together in a mixing bowl. Let stand 1 minute to soften the crackers.
Add the crabmeat, egg, mustard, and mayonnaise. Season with Worcestershire sauce, seafood seasoning, salt, and black pepper; stir until evenly mixed.
Heat the vegetable oil in a large skillet over medium heat. Form the crab mixture into patties 3/4-inch thick.
Cook in the hot oil until golden brown on each side and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving.
Serve with Knorr's Pasta or Rice Sides and Fresh Express Green & Crisp Salad.
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