1-1/2 lbs ground beef
2 large potatoes, diced into 1/2-3/4 inch cubes
1 can corn, drained
2 tbsp olive oil
3/4 cup BBQ sauce
2 tbsp steak sauce
1 tsp Worcestershire sauce
salt and pepper to taste
In stock pot, brown ground beef and drain. Keep warm.
In a large skillet with lid, heat oil over medium-high. Add diced potatoes to skillet, stirring until they begin to brown. Ad 1/4 cup water, stir potatoes and cover with lid to steam. Reduce heat to medium, and stir every couple of minutes, adding small amounts of water as needed.
While potatoes are cooking, add to the ground beef in the stock pot the drained corn, BBQ sauce, steak sauce, Worcestershire sauce, salt and pepper. Mix well.
Add the potatoes to the ground beef mixture when potatoes are cooked through. Mix well. Turn heat to medium, mixing to blend flavors for about 10 minutes.
Save by using Locally Grown Huntsinger Farms Red Potatoes and Serve with Italian Bread.
1/4 bottle Tabasco sauce
1 bottle Italian dressing
1/4 cup butter
4 chicken breasts
Combine Tabasco sauce, Italian dressing and butter to make marinade. Marinate chicken breasts with these ingredients over night.
Cook chicken breasts for 20-25 minutes at 350 degrees and then flip for another 20 minutes, letting the juice cook in for tenderness.
Turn on the broiler to slightly brown each side.
Save by using Keller's Butter and Serve with Idahoan Mashed Potatoes.
1-1/2 lbs pork loin
1 can pineapple rings
1 tsp dry mustard
1/2 tsp ground ginger
1/2 tsp ground paprika
1 tbsp brown sugar
1 tbsp lemon juice
2 tsp cornstarch
Trim excess fat from pork loin. Place loin on a rack in a baking pan. Make glaze, drain pineapple. Reserve about 1/2 cup of the juice in a small saucepan, mix 1/3 cup juice, the mustard, ginger, paprika, brown sugar, lemon juice and the cornstarch.
Bring to a boil. Stirring. Set aside. Brush pork loin with part of the glaze.
Bake, uncovered, at 350°F for about 1 hour and 15 minutes until meat is tender and inner temperature has reached 160°F. Brush with glaze several times during baking time. Turn pork loin once during baking and brush underside with glaze.
Let pork loin stand for 5 minutes and then slice meat across grain into slices.
Serve with Locally Grown Loose Sweet Corn and Pasta Roni.
4 tilapia fillets
salt and pepper
1/2 cup real mayonnaise
1/2 cup Velveeta Cheese, coarsely shredded
1 tsp crumbled blue cheese
1 cup potato chips, crushed
Preheat oven to 400°F. Spray a small baking sheet with olive oil or vegetable non-stick spray (or line pan with parchment paper or aluminum foil before coating with a fine mist of oil for easy clean-up).
Place fish fillets on pan. Sprinkle lightly with salt, ground black pepper, and a light dusting of garlic powder.
In a small bowl, combine mayonnaise with Velveeta and blue cheese. Spread mixture over fish. Sprinkle with potato chips.
Bake for 8-15 minutes, or until fish is no longer translucent and is flaky white
Save by using Utz Kettle Cooked Potato Chips and Serve with 1 lb Peeled Baby Carrots.
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