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 Hatfield Sliced Bacon and Serve with Mueller's Pasta.
1 tbsp seasoned salt
1 tsp ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground paprika
2 tsp Worcestershire sauce
1 tsp liquid smoke flavoring
4 bone-in pork chops (1/2 to 3/4 inch thick)
Preheat an outdoor grill for medium heat, and lightly oil the grate.
In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika,
Worcestershire sauce and smoke flavoring until thoroughly combined. Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat; allow to stand for 10 minutes.
Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 145°F (63°C). Allow chops to stand for 10 more minutes before serving.
Serve with Mott's Applesauce and Hanover Brown Sugar & Bacon Baked Beans.
1/4 cup maple syrup
2 tbsp soy sauce
1 clove garlic, minced
1/4 tsp garlic salt
1/8 tsp ground black pepper
1 lb salmon
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400°F (200°C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Serve with Birds Eye Voila! and Italian Bread.
1 1/2 tsp vegetable oil
1 cup all-purpose flour
Salt and pepper to taste
Paprika to taste
1 lb beef cube steaks
1 1/2 green bell peppers, sliced into rings
1 1/2 red bell peppers, sliced into rings
2 onions, sliced into rings
2 cans crushed tomatoes
Heat the oil in a skillet over medium heat. In a bowl, mix the flour, salt and pepper, and paprika. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat.
In a slow cooker, alternate layers of steak, green bell pepper, red bell pepper, onion, and tomatoes.
Cover, and cook 6 to 8 hours on Low, until steaks are very tender.
Save by using Spotlight Peppers and Serve with Poppy's Pierogies.
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