3 1-inch-thick boneless pork loin chops (1 pound total)
trimmed and sliced into 1/4-inch-wide strips
1 1/2 cups red or white wine
10 ounces mushrooms, sliced
2 tablespoons tomato paste
1 small fennel bulb, trimmed and chopped
1 cup sliced shallots
3 tablespoons extra-virgin olive oil
5 tablespoons chopped fresh parsley
3 tablespoons all-purpose flour
Zest and juice of 1 lemon
Kosher salt and freshly ground pepper
1 teaspoon fennel seeds
Grind the fennel seeds with 1 teaspoon salt and 1/2 teaspoon pepper in a spice grinder or chop with a knife. Transfer to a medium bowl; mix with the lemon juice and pork. Add the flour and toss to coat. In another bowl, mix the lemon zest with 2 tablespoons parsley.
Heat a deep skillet or pot over high heat and add the olive oil. Brown the pork in batches, 1 minute per side; transfer to a plate. Add the shallots, fennel bulb, the remaining 3 tablespoons parsley, and salt to taste to the skillet. Reduce the heat and cook until the vegetables are wilted, 2 minutes. Add the tomato paste and cook, stirring, 3 minutes.
Add the mushrooms, wine and 1/2 cup water; scrape up any browned bits. Cover and simmer over low heat until the fennel is tender, 12 minutes. Add the pork and heat through, 2 to 3 minutes. Season with salt and pepper and top with the lemon zest-parsley mixture.
Save by using Furmano Tomatoes and Serve with Cole’s Mini Garlic Loaf.
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt and ground black pepper to taste
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly.
Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Save by using Richfood Ketchup and Serve with Betty Crocker Specialty Potatoes.
2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*.
Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste. Ladle into bowls and garnish with dollop sour cream and parsley sprigs.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Save by using Progresso Broth and Serve with Maid Sour Cream.
6 (6 ounce) skinless, boneless chicken breast halves, thinly sliced
3 tablespoons vegetable oil
1/2 cup sliced onions
1/2 cup sliced red bell pepper
1/2 cup tomato juice
2 tablespoons taco seasoning mix
1 cup salsa
8 (1/2 inch thick) slices French bread
2 cups shredded Cheddar cheese
Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes. Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender.
Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread.
Sprinkle each sandwich with 1/4 cup Cheddar cheese. Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown
Save by using Boyer's Fresh Baked White Baguettes and Crystal Farms Cheese.
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