2 tbsp dried sage, crumbled
2 tbsp dried rosemary leaves, crumbed
1 tsp dried thyme
1 tsp fennel seed, crushed
1/2 tsp sugar
1-1/2 tsp salt
4 center-cut rib chops
1/3 cup extra virgin olive oil
In a bowl, mix together the sage, rosemary, thyme, fennel seed, sugar and salt until thoroughly combined. Rub both sides of the pork chops with the herb mixture, and coat them with olive oil. Refrigerate several hours or overnight.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Grill the chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145°F.
Save by using Lawry's Seasoned Salt and Serve with Locally Grown Huntsinger Farms Russet Potatoes.
4 chicken leg quarters
1 cup milk
1/2 cup sour cream
1 chipotle pepper in adobo sauce
1 tbsp chicken bouillon granules
1/2 1 tbsp margarine
salt to taste
Preheat oven to 375°F.
Roast the chicken legs in the preheated oven until the skin is crispy, and the meat is cooked through, 30 to 40 minutes.
While the chicken is roasting, puree the milk, sour cream, chipotle peppers, and chicken bouillon granules in a blender until smooth. Melt the margarine in a large pan over medium heat.
Pour in the chipotle puree, bring to a simmer, reduce heat to low, and season with salt to taste. Add the cooked chicken legs, and simmer for about 10 minutes, until chicken has taken on the flavor of the sauce.
Save by using Keller's Butter and Serve with Loose Sweet Corn.
1 lb fresh ground chuck
1/2 cup chopped onion
1 tsp dried oregano
1 tsp garlic powder
1 can cream of mushroom soup
1 can corn, drained
2 cups cold, cooked white rice
1 cup shredded Cheddar cheese
Preheat oven to 350°F.
Place a large skillet over medium-high heat. Brown the ground beef, stirring constantly to break it up into fine pieces. When the beef is no longer pink, add the onion, and continue cooking until the onion has softened, and the beef has browned, about 5 more minutes.
Drain excess grease from the beef, then season with pepper flakes, parsley, oregano, and garlic powder. Stir in beef broth, mushroom soup, corn, and rice. Cook for a few minutes to warm, then pour into a casserole dish.
Bake in preheated oven for 25 minutes, then sprinkle with Cheddar cheese, and continue baking for 5 minutes or until cheese melts.
Save by using Heluva Good Shredded Cheese and Serve with Fresh Express Garden Plus Salad Blends.
2 (8 oz) cod fillets, cut in half
1 tbsp Cajun seasoning
1/2 tsp lemon pepper
1/4 tsp salt
1/4 tsp ground black pepper
2 tbsp butter
1 lemon, juiced
2 tbsp chopped green onion (white part only)
Stack about 15 charcoal briquettes into a grill in a pyramid shape. If desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match.
Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates.
Season both sides of cod with Cajun seasoning, lemon pepper, salt, and black pepper. Set fish aside on a plate. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes.
Place cod onto oiled grates and grill until fish is browned and flakes easily, about 3 minutes per side; baste with butter mixture frequently while grilling. Allow cod to rest off the heat for about 5 minutes before serving.
Save by using Lemons and Serve with Kraft Velveeta Cheesy Skillets.
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