2 tbsp packed light brown sugar
1-1/2 tsp dried thyme
1/2 tsp garlic salt
1/2 tsp ground black pepper
1/2 tsp dried sage
1/2 tsp dried crushed rosemary
2 lb pork loin roast
2 tbsp all purpose flour
Combine brown sugar, herbs and seasonings; rub over entire roast. Place roast, fat side up, on a rack in a roasting pan. Bake, uncovered, at 325°F for 2 hours or until a meat thermometer reads 160°F.
Remove roast from pan. Pour pan drippings into a large measuring cup; add water to measure 1 cups. Place flour in a small saucepan; stir in pan drippings until blended. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Slice roast and serve with gravy.
Save by using Domino Light Brown Sugar and Serve with Birds Eye Steamfresh Vegetables.
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 Lemons and Serve with Idahoan Flavored Mashed Potatoes.
3 lb top round roast
salt and pepper to taste
2-1/2 onions, sliced into rings
1-1/2 cup boiling beef broth
1 clove garlic, minced
3-4 parsley sprigs
Wipe roast with damp paper toweling. Season with salt and black pepper. In large Dutch oven over medium heat, brown roast slowly in heated oil on all sides.
Remove roast. Saute onions in oil until golden. Drain excess fat. Return meat to pan, along with broth and garlic.
Cover and simmer about 50 minutes or until meat is tender. Skim fat from broth. Serve broth as is with roast or boil down if too thin. Slice roast. Top with onions. Sprinkle with parsley.
Save by using Cooking Onions and Serve with Baby Carrots.
5 boneless chicken breasts, cut into serving pieces
2 cups Italian bread crumbs
1/4 cup oil
2 cups grated Mozzarella cheese
1/2 lb fresh mushrooms
2 cups boiling water
2 chicken bouillon cubes
Beat eggs and marinate chicken in eggs for 1 hour. Roll chicken in bread crumbs and saute in oil until browned. Place browned chicken pieces into a 9 x 13 inch baking dish.
Cover with cheese and mushrooms. Add water to bouillon cubes. When dissolved, pour over chicken. Cover with foil and bake in a 350°F oven for 1 hour. Leave uncovered for the last 15 minutes.
Save by using Eggland's Best Large Eggs and Serve with Yams.
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