4 large bone-in chicken breast halves with skin
1/2 cup extra-virgin olive oil
1 teaspoon garlic, minced
1 teaspoon coarse sea salt
1 teaspoon cracked black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
Preheat oven to 375°F.
Bake in preheated oven until chicken is no longer pink at the bone and the juices run clear, 45-60 minutes.
Serve with Simply Potatoes Diced Potatoes and Fresh Broccoli Crowns.
1 cup corn oil for frying
1 cup all-purpose flour
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
4 (3/4 inch) thick pork chops
1 cup pepper sauce
Heat corn oil in a large heavy skillet over medium-high heat for about 5 minutes.
In a shallow dish, stir together the flour, garlic salt, pepper and cayenne. Dredge pork chops in this mixture, then place in the hot oil.
Cook for about 5 minutes per side, or until golden brown and crispy. Remove from the pan and drain on paper towels.
Pour the hot sauce into a shallow dish. Dip pork chops one at a time into the hot sauce so they are nicely coated.
Serve with Huntsinger Famrs White Potatoes and Fresh Express Baby Blends or Kits.
1 1/2 pounds smoked sausage, sliced
1 green bell pepper, sliced into long strips
1 red bell pepper, sliced into long strips
1 onion, thinly sliced
2 tablespoons butter
Salt and pepper to taste
2 tablespoons sweet and sour sauce
1 pinch ground cayenne pepper
1 dash hot pepper sauce for taste
Place the sliced sausage in a large skillet over medium high heat. Saute for 5-10 minutes, flipping often until well browned. Drain excess fat and set sausage aside.
In the same skillet over medium heat, combine the green bell pepper, red bell pepper, onion and butter and saute for 10 minutes, or until vegetables are tender.
Add the sausage and stir together well. Season with salt and pepper to taste.
Add the sweet and sour sauce, cayenne pepper and hot pepper sauce. Reduce heat to low and simmer for 5-10 minutes, allowing all the flavors to blend.
Save by using Jumbo Green Peppers and Serve with Mrs. T's Pierogies.
1 or more lbs beef cubes (cut in to smaller pieces)
1 can cream of mushroom soup
1 can cream of celery soup
1 tsp kitchen bouquet
1 pkg onion soup mix
Mix all ingredients together in crock pot. Cook on low for at least 8 hours.
Pour over cooked noodles.
Serve with Mueller's Pasta and Bicolor Sweet Corn.
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