8 Chicken Leg Quarters (skin removed)
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil
Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every few hours.
Lightly oil the grill grate and preheat grill for high heat.
Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
Serve with Huntsinger Farms Russet Potatoes and Fresh Broccoli Crowns.
1 (16 ounce) can refried beans
3/4 onion, diced
5 (10 inch) flour tortillas
1 cup salsa
2 cups shredded Cheddar or Colby Jack Cheese
Preheat oven to 375°F. Spray a 9-inch pie pan with non-stick cooking spray.
In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. Repeat layers, spreading the ingredients evenly over the tortillas.
Bake until cheese is melted, approximately 15 to 20 minutes.
Save by using Heluva Good Shredded Cheese and Serve with Cha! Sriracha Hot Chile Sauce by Texas Pete.
8 slices bacon
1 1/2 pounds ground chuck
4 ounces feta, crumbled (1 cup)
Coarse salt and ground pepper
4 whole-wheat hamburger buns, split and lightly toasted
4 leaves of lettuce
1 large tomato, sliced crosswise
In a large nonstick skillet, cook bacon over medium-high heat. Transfer cooked bacon to a paper towel to drain grease.
Form beef into 8 thin 5-inch patties. Top 4 patties with 1/4 cup cheese each, leaving a 1/4-inch border, then top with remaining patties. Pinch edges to seal; season burgers with salt and pepper.
Pour off fat from skillet, wipe clean, and heat over medium heat. Add 2 burgers and cook until dark brown and firm to the touch, about 10 minutes, flipping halfway through.
Repeat with remaining burgers. Serve burgers on buns with bacon, lettuce, and tomato.
Serve with Fresh Loose Sweet Corn and Spring Glen Amish Macaroni Salad.
2 bunches fresh kale
1 pound Dutch Sausage
1 tablespoon butter or oil
1 teaspoon Worcestershire sauce
1 teaspoon pepper
7-8 medium potatoes
1 teaspoon salt
Shred kale from stalks and discard stalks. Cook kale in 2-3 quarts of water with salt. Kale should gently boil for 20 minutes or until limp.
While kale is cooking, cut sausage into 3/4 to 1 inch chunks. Saute sausage in butter or oil mixed with Worcestershire sauce.
When kale is finished cooking, drain and cut very fine. Add pepper and put aside. Cook peeled potatoes until tender. Drain, mash with fork and mix with kale. Season with remaining butter.
Sausage can be added to potato - kale mixture or served on its own.
Serve with Fresh Express Romaine Hearts and Mueller's Pasta.
Prices Valid April 27th to May 31st
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