4 skinless, boneless chicken breast halves
salt and pepper to taste
1/3 cup honey
1/3 cup prepared mustard
3/4 tsp dried basil
3/4 tsp paprika
1/4 tsp dried parsley
Preheat oven to 350°F.
Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Serve with Fresh Express Lettuce Trio and Minute Rice.
2 (8 oz) fillets cod, cut in half
2 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 cooking onion
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 cooking 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 Cooking Onions and Serve with Broccoli Crowns.
1 lb fresh ground round
1/2 can condensed tomato soup
1/2 onion, finely diced
1/4 cup and 3 tbsp rolled oats
1 egg, beaten
1-1/4 tsp steak sauce
3 tbsp and 1-3/4 tsp ketchup
1 tbsp and 1 tsp prepared mustard
In a large bowl, combine ground meat, soup, chopped onion, rolled oats, eggs, steak sauce, ketchup and mustard. Mix well.
Shape into a loaf, and pat into a loaf pan.
Bake in a preheated 350°F oven for 1 hour or until done.
Save by using Heinz Ketchup and Serve with Locally Grown Loose Sweet Corn.
2-1/2 lb pork loin roast
1/4 tsp black pepper
1 tbsp vegetable oil
1 tbsp butter
1-1/2 cups whole milk
1/2 tsp chopped fresh rosemary
1/2 clove garlic, minced
1 tbsp and 1-1/2 tsp water
Season pork loin with pepper. Heat oil and butter in a large pot over medium-high heat and brown pork loin on all sides. Slowly pour the milk in with the pork. Stir in the rosemary and garlic. Allow the milk to come to boil, then lower the heat to medium-low.
Partially cover with the lid and cook until the pork is no longer pink in the center, about 1 hour and 45 minutes. An instant-read thermometer inserted into the center should read 145°F. Remove pork and set aside to rest.
If the milk is not already a nutty brown color, increase the heat until the milk beings to brown. Spoon off any additional fat.
Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Slice the pork and serve with the milk sauce.
Save by using Crystal Farms Butter and Serve with Simply Potatoes Mashed Potatoes.
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