6 oz beef tenderloin steaks, about 1 1/2 inch thick
Goya Adobo with pepper, to taste
2 tbsp butter
1 tbsp extra virgin olive oil
2 cloves garlic, thinly sliced
1 tbsp finely chopped fresh parsley
Season beef with Adobo on both sides. Heat butter and oil in a large skillet over medium-high heat. Add steaks to pan and cook until well browned and medium rare, flipping once, about 6 minutes. Transfer meat to a plate; cover with foil to keep warm.
Lower heat to medium. Add garlic to skillet and cook until light golden brown, about 1 minute. Add parsley and cook 30 seconds more.
Divide steaks evenly among serving dishes. Top steaks evenly with garlic mixture.
Save by using Keller's Butter and Serve with GreenLine Green Beans.
1/2 cup mayonnaise
1 package frozen chopped spinach, thawed and drained
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
4 skinless, boneless chicken breasts
4 slices bacon
Preheat oven to 375°F (190°C).
In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside
Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165°F (74°C).
Save by using Essential Everyday Frozen Vegetables and Serve with Rice-A-Roni.
1/2 cup butter, melted
2/3 cup crushed saltine crackers
1/4 cup grated parmesan cheese
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp garlic powder
1 pound yellow perch fillets
Preheat oven to 350°F (175°C).
Pour butter into a shallow dish. Combine cracker crumbs, parmesan cheese, basil, oregano, salt, and garlic powder in a separate shallow bowl.
Dip perch fillets into melted butter and press into the seasoned cracker crumbs to coat. Arrange coated fillets on a baking sheet.
Bake in the preheated oven until the coating is browned and fish flakes easily with a fork, 25 to 30 minutes.
Serve with Fresh Express Cole Slaw and Simply Potatoes.
1 cup broccoli florets, thawed
1(1 oz) packet ranch salad dressing & seasoning mix, divided
1 tbsp mayonnaise
2 lb boneless pork loin roast, trimmed of fat
2 tbsp Dijon mustard
1/3 cup seasoned dry breads crumbs
Preheat oven to 400°F. Slice down the pork lengthwise leaving a 1-inch thickness of meat and lay flat on a clean surface.
In a food processor, combine the broccoli with 2 teaspoons ranch mix and mayonnaise and process until smooth. Spoon the mixture into the bottom half of pork, roll, and fasten with toothpicks. In a bowl, combine remaining ranch mix and bread crumbs and mix well.
Liberally brush the mustard all over pork and roll the pork in bread crumb mixture until well coated. Transfer pork to a roasting pan fit with a rack
Roast for 40 minutes, or until an internal temperature of 165°F is reached and the roast is nicely browned. Let pork stand 10 minutes before removing the toothpicks and slicing crosswise into 1-inch-thick slices.
Save by using Fresh Broccoli Crowns and Sauer's Mayonnaise.
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