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 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 Gold Medal Flour and Serve with Huntsinger Farms Potatoes.
3-3/4 lb oven roaster chicken
1/2 cup fresh herbs on stalks
2-1/2 whole garlic cloves, in skins
1/2 cup water for deglazing
1-1/2 tsp unsalted butter
salt and pepper to taste
1/8 cup minced parsley
Remove wing tips (save for stock) and cut out wish bone. Preheat the oven to 500°F. Remove giblet package (save all but liver for stock pot).
Pat the roaster dry. Remove fat from tail and neck of chicken. Stuff cavity with herbs and garlic cloves. Season skin with salt and immediately set roaster in pan and set in oven.
After 15 minutes, remove the pan from the oven (making sure to close oven door), give bird a shake so it does not stick to bottom of pan and return to oven for an hour and a half
Remove bird from oven and transfer to carving board; let rest for 20 minutes. Strain out juices and throw away fat. Return juices to roasting pan. Scoop herbs and garlic out of bird cavity and add in to roasting pan. Reduce juices by half. Season with salt and pepper. With slotted spoon, remove herbs and garlic. Right before serving, whisk in butter and parsley.
Save by using Cabot Butter Quarters and Serve with Jumbo #1 Yams.
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 Sweet Onions and Serve with Baby Carrots.
2 lb flounder fillets
2 tbsp fresh lemon juice
1/4 cup light mayonnaise
2 tbsp finely chopped onion
1/4 cup fresh Parmesan cheese
1/4 cup butter
1/2 tsp seasoned salt
Place flounder on greased foil on cookie sheet. Turn up edges all around so juices do not run over. Pour lemon juice over fish. Combine rest of ingredients, set aside.
Bake fish for 6 to 8 minutes in 450°F oven until fish flakes with a fork. Remove from oven. Gently spread cheese mixture on top of fish. Put back in oven and broil just until cheese has melted and topping is golden brown.
Save by using Hellmann's Mayonnaise and Serve with Asparagus.
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