3 lb beef eye round roast
3/4 cup dry red wine
2 tbsp red wine vinegar
2 tbsp coarse grain mustard
2 cloves garlic, minced
1 tsp cracked black pepper
1 tsp sugar
Trim all visible fat and butterfly the beef eye round roast by cutting horizontally through the center (parallel to the surface of the meat) the length and width of the roast. Do not cut through the opposite side. The meat should lay flat.
Combine wine, vinegar, garlic, mustard, pepper and sugar. Place beef roast in utility dish or plastic bag, add marinade, turning to coat. Cover dish or tie bag and marinate in refrigerator 6 to 8 hours or overnight.
Remove roast from marinade; reserve marinade. Place roast on broiler pan and broil for 20 minutes, turning and basting with reserved marinade occasionally.
Save by using Sugar in the Raw and Serve with Fresh Express Lettuce.
1 pork tenderloin, cut into 6 slices, 1-1/2" thick
6 tbsp Panko bread crumbs
1-1/2 tsp fennel seeds
1/2 tsp dried rosemary, crushed
1/4 tsp pepper
2 tbsp olive oil
1/2 cup beef broth
Pound pork tenderloin slices between 2 sheets of plastic into 1/2-inch thick slices. On a large plate, combine Panko crumbs, fennel seeds, rosemary, pepper, and salt. Press pork slices into crumb mix, coating both sides.
Heat oil in a large skillet over medium heat. Cook pork about 10 minutes or until no longer pink in the center, turning once. Remove pork from pan.
Add broth to skillet, increase heat to high. Boil 2-3 minutes or until liquid is reduced by half. Spoon over pork.
Save by using Pompeian Extra Virgin Olive Oil and Serve with Locally Grown Huntsinger Farms Red Potatoes.
1 lb bluefish fillets
2 tbsp bread crumbs
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp fresh lemon juice
1 tbsp chopped parsley
1/4 tsp Old Bay seasoning
Top bluefish fillets lightly with mayonnaise and broil. Remove from heat and let fish cool enough to handle. Discard the mayonnaise and any of the dark brown areas of meat.
Shred white meat. Mix fish with above ingredients. Pour into a buttered 1-1/2 quart baking dish. Bake in a preheated 350°F oven for 30 minutes or until it bubbles slightly.
Save by using Kraft Mayonnaise and Serve with GreenLine Green Beans.
1/2 lb boneless, skinless chicken breasts
3 cloves garlic, crushed
1/2 pint cherry tomatoes
2 medium red onions, quartered
1 bell pepper, cut into 1 inch squares
1/4 lb white boiling onions, peeled
1/4 cup Italian dressing
BBQ sauce for basting
Wash, peel and cut vegetables into 1-inch chunks. Cut chicken into 1-inch cubes. In a zip bag, marinate chicken, crushed garlic and cut vegetables in refrigerator for 60 minutes in Italian dressing. Turn several times. Discard marinade.
If using wooden skewers, soak them in water 30 minutes in advance. If using metal skewers, brush with oil or spray with non-stick spray.
Preheat grill for 10 minutes on medium-high heat setting. Before it heats up, brush grill grates well with vegetable oil (or use a paper towel dipped in oil).
Grill kabobs, for 4-7 minutes, brushing often with barbecue sauce.
Save by using Kraft Salad Dressing and Serve with Loose Sweet Corn.
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