1 jar hoisin sauce
2 tbsp each honey and rice vinegar
4 scallions, finely chopped
2 lg. sweet potatoes, cut into strips
1 lb asparagus, trimmed
3 tsp olive oil
1/4 tsp salt
1 lb loin end pork roast
Place racks in oven to divide in thirds. Preheat oven to 500°F. Line 2 rimmed baking pans with foil, spray with cooking spray.
In bowl, whisk 1/3 cup hoisin sauce, honey, vinegar and scallions until blended. Reserve for serving. Place sweet potatoes on one baking sheet, asparagus on the other. Toss potatoes with 2 tsp oil. Toss asparagus with 1 tsp oil. Sprinkle both with salt.
Move potatoes to one side of pan and add pork. Brush with remaining hoisin sauce. Roast pork and potatoes on top shelf of oven for 15 minutes.
Remove pan from oven, and gently toss potatoes and turn pork. Return to oven, roast pork and potatoes on top shelf, asparagus on bottom shelf for 10 minutes. Slice pork and serve with hoisin sauce.
Save by using Asparagus and Serve with Bush's Baked Beans.
1/2 stick butter
2 tbsp fresh parsley, chopped
salt and pepper, to taste
4-5 cloves garlic, very thinly sliced
1 cup tomato sauce
4 flounder fillets
pinch of Old Bay
In a sauce pot or pan, melt butter and add chopped parsley and thinly sliced garlic over low-medium heat until butter has melted.
Spray a casserole or baking pan with Pam. Sprinkle Old Bay over all the fillets.
Pre-heat oven to 375°F. Place fillets in baking pan and pour melted butter, garlic and parsley over all. Add 2 tbsp of tomato sauce to the tops of each fillet.
Bake at 375°F for 20-25 minutes or until fillets flake easily.
Save by using Lemons and Serve with Barilla Pasta.
2 tbsp butter
1 lb cube steak, cut into bite size pieces
1 package long grain and wild rice mix
2 cups water
5 fresh mushrooms, sliced
2 tbsp Worcestershire sauce
2 tbsp garlic powder
1 tbsp onion powder
In a skillet over medium heat, melt the butter, and saute the cube steak until evenly browned.
In a medium pot, mix the cooked steak and juices, rice, water, mushrooms, Worcestershire sauce, garlic powder, and onion powder. Bring to boil. Reduce heat to low, and simmer 25 minutes, or until all liquid has been absorbed.
Save by using Uncle Ben's Ready Rice and Serve with Green Giant Vegetables.
1 can College Inn chicken broth
1/3 cup butter
1 cup herb-seasoned stuffing mix
1/3 cup chopped apple
1/4 cup seedless raisins
2 whole boneless chicken breasts, split and pounded
3 tbsp all-purpose flour
1 tsp dried tarragon leaves
In saucepan over medium-high heat, heat 1/3 cup chicken broth and 2 tablespoons butter until butter melts. Stir in stuffing mix, apple and raisins. Divide mixture evenly among 4 chicken pieces. Roll up, secure with toothpicks.
In skillet, over medium-high heat, melt remaining butter. Brown chicken on all sides; remove. Blend flour and tarragon into butter in skillet. Gradually add remaining broth, stirring constantly until mixture thickens and boils. Return chicken to skillet, reduce heat. Cover, simmer 20 minutes or until done. Garnish as desired.
Save by using College Inn Chicken Broth and Serve with Bagged Curly Leaf Spinach.
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