3/4 cup prepared spicy mustard
10 slices of bacon
6 bacon strips, cut in half
1/2 small onion, minced
2 large mushroom stems, chopped
3/4 cup prepared spicy mustard
12 large mushroom caps
Preheat the oven to 350°F (175°C). Use a knife to cut shallow slits into the surface of the roast.
Using 3/4 cup of mustard, brush half over the roast, then completely cover it with 10 strips of bacon; brush bacon with remaining mustard. Cook in preheated oven for 60 minutes until bacon is browned, or until meat thermometer inserted into thickest part of the pork reaches an internal temperature of 145°F (63°C).
Meanwhile, cook halved bacon over medium heat in a skillet until crispy; drain on a paper towel. Crumble bacon into a small bowl and combine with the onion, chopped mushroom stems, and 3/4 cup of mustard.
Spoon mixture into the mushroom caps. Place caps in a baking dish and bake for 30 minutes. Serve with sliced pork roast.
Save by using Locally Grown To-Jo Whole White Mushrooms and Serve with Hunsinger Farms Red Potatoes.
6 onions, sliced
2 pounds boneless sirloin pork chops
Salt and pepper for taste
1 tablespoon white vinegar
1 bay leaf
1 tablespoon all-purpose flour
1 cup water
Place sliced onions in the bottom of a Dutch oven or stock pot. Season the pork chops with salt and pepper, and place on top of the onions.
Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast.
Simmer over medium heat, stirring frequently until thickened. Serve porck chops with the pan gravy.
Serve with Libby's Vegetables and Leonard's Cookies.
1/2 cup olive oil
1/2 cup lime juice
2 tablespoon minced garlic
Salt and ground black pepper for taste
4 skinless, boneless chicken breast halves
Mix olive oil, lime juice, garlic, salt, and black pepper in a bowl or resealable bag; add chicken. Marinate in the refrigerator, 3 hours to overnight.
Preheat oven to 400° F (200°C).
Transfer chicken from marinade to a shallow baking pan. Discard remaining marinade. Season chicken breasts with salt and black pepper.
Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165°F (74°C).
Serve with Green Giant Seasoned Steamers and Pillsbury Grands Biscuits.
1/2 pound ground turkey
15 ounce can of tomato sauce
1/2 teaspoon white sugar
8 ounces of sour cream
8 ounces of cream cheese
12 ounce package of uncooked egg noodles
1 cup shredded cheddar cheese
Preheat oven to 350 °F (175°C). In a large skillet over medium-high heat, saute the ground turkey for 5 to 10 minutes, or until browned. Drain the turkey, stir in the tomato sauce and sugar, and set aside.
In a medium bowl, combine the sour cream and cream cheese. Mix well and set aside.
Cook noodles according to package directions. Place them into a 9x13-inch baking dish, then layer the turkey mixture over the noodles. Then layer the sour cream mixture over the turkey, and top with cheese.
Bake at 350° F (175°C) for 20 to 35 minutes, or until cheese is melted and bubbly.
Save by using Mueller's Pasta and Serve with Fresh Express Baby Blends.
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