1 cup chopped pecans
3 tbsp all-purpose flour
1 tsp salt
4 skinless, boneless chicken breasts
2 tbsp real maple syrup
2 tbsp butter
1 tbsp vegetable oil
On waxed paper, combine pecans, flour, and salt.
Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.
In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.
Save by using Aunt Jemima Syrup and Serve with Del Monte Vegetables.
2 lb sauerkraut, rinsed and drained
1 tbsp caraway seeds
1/4 cup brown sugar
1 apple, diced
1/2 lb bacon, cut into 1 inch pieces
1 large onion, chopped
1 1/2 lb sausage, cut into 1 inch thick slices
Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
Preheat oven to 325°F. Grease a 9x13-inch baking dish.
Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
Bake in the preheated oven until bubbling, about 1 hour.
Save by using Hatfield Sliced Bacon and Serve with Simply Potatoes.
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 sauté 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 Locally Grown ToJo Whole White Mushrooms and Serve with Broccoli Crowns.
1 lb flounder fillet
2/3 cup butter, divided
1/3 cup chopped celery
1/3 cup chopped onion
2 cups chicken-flavored dry bread stuffing mix
5/8 can lump crabmeat
5/8 can small shrimp, liquid reserved
3/4 tsp Old Bay seasoning
Preheat the oven to 300°F. Cut small slit in each flounder fillet to create pocket.
Melt 1/2 cup of butter in a skillet over medium heat. Sauté the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.
Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay.
Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.
Save by using Sweet Vidalia Onions and Serve with Baby Carrots.
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