1 cup soy sauce
1/2 cup water
6 tablespoons brown sugar
2 tablespoons dried rosemary, crushed
4 boneless pork chops
Whisk together soy sauce, water, brown sugar and rosemary in a bowl. Pour 1/2 of the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air and seal the bag.
Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside. Preheat your grill for medium heat. Remove the pork chops from the marinade and place on the grill.
Cook until the pork is no longer pink in the middle (about 4-5 minutes each side), brushing occasionally with the reserved marinade.
Serve with Libby's Vegetables and Huntsinger Farms White Potatoes.
2 tablespoons vegetable oil
2 1/2 tablespoons fish sauce
1 pinch pepper
6 ounces ground turkey
Heat oil in a wok or skillet over medium heat.
In a medium bowl, whisk together eggs, fish sauce, pepper and ground turkey.
When oil is hot, pour in egg mixture, fry until fully cooked and golden on both sides.
Serve with Kunzler Sliced Bacon and California Navel Oranges.
8 oz wagon wheel pasta - uncooked
1 (24 oz jar) thick and chunky salsa
1 1/2 cups cooked diced chicken breast
1/2 cup Monterey Jack Cheese; shredded
Cook pasta according to package directions, omitting salt and fat.
While pasta is cooking, combine salsa and chicken in a medium nonstick skillet. Cover and cook over medium heat 5 minutes or until chicken is thoroughly heated; stirring occasionally.
Place one cup of drained pasta on each of 4 plates, top evenly with chicken mixture and cheese.
Save by using Mueller's Pasta and Serve with Maier's Italian Bread.
1 cup soy sauce
1/2 cup sugar
1 tablespoons ginger
1 1/2 lb boneless sirloin steak
Mix soy sauce, sugar and ginger. Pour over sirloin steak and marinate 24 hours, turning several times.
Grill or broil steak to desired temperature.
Serve with Mrs. T's Pierogies and Fresh Broccoli Crowns.
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