3.5 lb corned beef with seasonings
1.5 cups water
1 small bag of carrots
5 medium red potatoes, cut in quarters
1 head cabbage, cut in 4 pieces
3 tbsp chopped garlic
1 medium onion, chopped
Put nonstick aluminum foil in bottom of a roasting pan. Place corned beef on foil, fat side up, sprinkle with salt, pepper & bag of seasoning.
Add 1.5 cups of water. Arrange potatoes around corned beef. Add onions and chopped garlic on top of beef. Add carrots and cabbage over top of beef and potatoes.
Cover the entire roasting pan with aluminum foil and roast in a preheated 350°F oven for 1 hour. Reduce heat to 250°F and continue cooking until beef is very tender.
Save by using Green Cabbage and Serve with Irish Soda Bread.
1 tbsp olive oil
4 center cut pork rib chops, 1/2 inch thick
2 red jalapeno chilies, seeded, finely chopped
2 garlic cloves, finely chopped
1/4 cup fish sauce
4 tsp sugar
1/4 cup chopped cilantro
1/4 cup chopped dry roasted peanuts
Heat oil in large skillet over medium-high heat. Add pork chops, cook 8-10 minutes, turning once.
Add chilies and garlic, cook over medium heat 1-2 minutes or until softened.
Stir in fish sauce and sugar, bring to boil. Boil 1 minute. Pour over pork chops. Sprinkle with cilantro and peanuts.
Save by using Pompeian Extra Virgin Olive Oil and Serve with Baby Carrots.
1-1/2 lbs boneless cod fillets, 1 inch thick
1 cup cold water
2 tbsp peanut oil
1 egg yolk
salt and pepper, to taste
1 cup & tbsp flour
1 tbsp baking powder
oil for frying
Cut fillets into 10-12 pieces of equal size. Combine water, oil, and egg yolk in mixing bowl. Add salt, pepper, and flour. Beat with a wire whisk until blended and smooth.
When ready to cook, add baking powder and blend well. Heat oil for frying in deep fryer or frying pan. Dip pieces of cod in the batter, one at a time, and drop into oil. Do not crowd.
Cook about 2 to 3 minutes or until golden brown, cooking time will vary with size. Transfer to paper toweling to drain.
Save by using Land O'Lakes Cage-free Brown Eggs and Serve with Celentano Cheese Ravioli.
4 boneless chicken breasts
2 tbsp butter
4 thin slices of Swiss cheese
1 tbsp finely chopped shallots
3/4 cup heavy cream
salt & fresh ground pepper
1/2 cup sliced mushrooms
1/4 cup dry white wine
Preheat oven to 400°F. Place chicken breasts skin side down on flat surface and pound lightly. Sprinkle both sides with salt and pepper.
Heat butter in a heavy skillet and add the chicken breasts, cook until golden brown on both sides. 2-3 minutes each side.
Remove from skillet and place in baking dish skin side up. Cover each with 2 tablespoons of the sliced mushrooms and a slice of cheese. Add the shallots and wine to the skillet in which the chicken was cooked, dissolve all of the brown particles.
Add the cream and cook over high heat one minute. Pour over chicken, place dish in oven and bake 5 minutes or until cheese is melted.
Save by using Stella Domestic Swiss Cheese and Serve with Bi-Color Corn.
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