1 1/2 pounds top-round London broil
1 teaspoon honey
1 tablespoon soy sauce
1/4 cup balsamic vinegar
1/4 cup dry red wine
1 teaspoon salt
5 large garlic cloves
Mince the garlic to a paste with salt in a blender, add red wine, balsamic vinegar, soy sauce and honey and blend.
In a heavy-duty sealable plastic bag, combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.
Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
Holding a knife at a 45° angle, cut steak across grain into thin slices and serve with tomatoes.
Serve with McCain Potatoes and White Grapes.
1 1/4 pound(s) skinless, boneless chicken breast
1/4 cup(s) garlic-lime marinade
3/4 teaspoon(s) ancho chili powder
1/2 teaspoon(s) salt
1/4 teaspoon(s) freshly ground black pepper
1 can(s) (11-ounce) mexicorn, rinsed, drained
1/4 cup(s) fire-roasted salsa verde
1/4 cup(s) diced red onion
2 tablespoon(s) chopped fresh cilantro
1 tablespoon(s) fresh lime juice
1/2 cup(s) french-fried onion rings
8 yellow- and blue-corn taco shells
Shredded romaine lettuce, for garnish
In a medium bowl, toss chicken with marinade, 1/2 teaspoon of the chili powder, salt, and pepper.
In a medium bowl, mix mexicorn, salsa verde, onion, cilantro, and lime juice, tossing to combine.
Prepare an outdoor grill or heat a stovetop grill pan over medium heat. Cook chicken 3 to 4 minutes per side until cooked through. Remove from grill.
Meanwhile, in a skillet over medium heat, toss onion rings with the remaining 1/4 teaspoon chili powder; heat, stirring, until warm, about 3 minutes.
Cut chicken into 1/2-inch pieces. Fill each taco shell with chicken, dividing evenly. Top each with 2 tablespoons of the corn mixture and 2 tablespoons of the onion ring mixture. Garnish with lettuce
1 (4 lb) pork shoulder butt, roast
whole garlic clove (optional, use as many as desired)
1/3 cup Lea & Perrins Worcestershire Sauce
3/4 cup light brown sugar
1 1/4 cups unsweetened apple juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper (or to taste)
Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional). Place the roast in a greased casserole dish with a lid. Sprinkle the roast on all sides with Worcestershire sauce. Let sit at room temperature for 1-1/2 hours. After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat. Pour the apple juice into the bottom of the casserole.
Cover tightly. Preheat oven to 425°F for 15 minutes. Place the roast in the oven and immediately reduce the temperature down to 200°F. Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
Stir the salt and black pepper into the juice (do not omit the salt!).
Slice meat as desired. You will have leftovers as this recipe serves 12!!!
Serve with Huntsinger Farms Red Potatoes.
12 oz uncooked pasta
6 1/2 cups fresh broccoli florets, no stems
5 cloves garlic, smashed and chopped
1/4 cup grated Parmesan or Romano
2 tbsp olive oil, divided
salt and fresh cracked pepper
Bring a large pot of salted water to a boil. When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente. When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.
Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, reduce flame to low and add pasta back to the pot.
Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.
Add 1/2 cup of reserved pasta water and mix well adding more if needed.
Serve in pasta bowls with additional grated cheese on the side.
Save by using Fresh Broccoli Crowns and Mueller's Pasta.
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