1/2 cup butter
3 tbsp minced garlic
3 tbsp soy sauce
1/4 tsp black pepper
1 tbsp dried parsley
6 boneless chicken thighs
Preheat the oven broiler. Lightly grease a baking pan.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.
Serve with Seviroli Tortellini, Ravioli, or Gnocchi and Birds Eye Family Size Voila!.
1 1/4 lb ground beef
1/2 onion, chopped
1 package dry taco seasoning mix
3/4 cup water
4 oz processed cheese food
10 flour tortillas, warmed
10 crisp taco shells
Cook ground beef and onion in a skillet over medium heat until beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet.
While beef cooks, stir taco seasoning mix into water in a small saucepan; bring to a boil, reduce heat to low, and simmer for 10 minutes.
Stir taco seasoning mixture into ground beef and onion mixture; simmer on medium-low heat while preparing the remaining ingredients. Melt cheese in a separate small saucepan over medium-low heat.
Wrap tortillas around the crisp taco shells, using cheese mixture to stick the tortillas to the shells. Spoon seasoned ground beef into the taco shells.
Save by using Old El Paso Flour Tortilla Shells and McCormick Taco Seasoning.
3 medium potatoes, peeled and quartered
1 tbsp olive oil
1/4 tsp dried thyme
1/4 tsp garlic powder
3/4 tsp chopped fresh chives
4 lb boneless pork loin roast
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
Preheat oven to 350°F (175°C).
In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/4 teaspoon thyme, 1/4 teaspoon garlic powder, chives, salt, and pepper.
Rub the pork loin roast with 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145°F (63°C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.
Save by using Huntsinger Farms Red Potatoes and Serve with Fresh Broccoli Crowns.
4 (6 oz) pollock fillets
1 tsp paprika
1 tsp black pepper
2 small yellow onions, sliced
2 small green bell peppers, cut into strips
8 slices red tomato
8 slices cheddar cheese
Preheat oven to 350°F (175°C). Spray a baking sheet with butter flavored cooking spray.
Season the pollock fillets with paprika and black pepper. Place on baking sheet and layer with onion, green pepper, and tomato slices.
Bake in preheated oven until fish has cooked and flakes easily, about 15 minutes. Turn oven off, place two slices of cheese on each fillet.
Return fish to the oven and allow cheese to melt, about 3 minutes.
Save by using Huntsinger Farms Cooking Onions and Serve with Fresh Sweet Corn .
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