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3 cloves garlic, minced
2 bay leaves
1 tsp black peppercorns
Fresh parsley for garnish
Step 1: Remove corned beef from packaging, reserving the seasoning packet. Rinse under cold water and place in a large pot or Dutch oven.
Step 2: Add the seasoning packet, garlic, bay leaves, and peppercorns. Cover with cold water by 1 inch.
Step 3: Bring to a boil over high heat, then reduce to a low simmer. Cover and cook for 2 hours 30 minutes.
Step 4: Peel and quarter the potatoes. Cut carrots into 2-inch pieces. Cut cabbage into 4 wedges.
Step 5: Add potatoes and carrots to the pot. Cook 15 minutes.
Step 6: Add cabbage wedges on top. Cover and cook 15-20 minutes more until all vegetables are tender.
Step 7: Remove corned beef and let rest 10 minutes. Slice against the grain.
Step 8: Serve sliced corned beef with vegetables, topped with a pat of butter and fresh parsley.
Don't forget Boyer's coupon — buy a whole corned beef and get 3 lbs of cabbage FREE! Slice the corned beef against the grain for maximum tenderness.
Save by using Using Point Cut corned beef at $3.99/lb instead of Flat Cut at $8.99/lb and Serve with Irish soda bread (on sale at $3.99!).
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp Dijon mustard
1 tsp dried rosemary
Salt and pepper to taste
Step 1: Preheat oven to 425 degrees F. Cut red potatoes into 1-inch chunks and carrots into 1-inch pieces. Toss with 1 tbsp olive oil, salt, and pepper on a rimmed baking sheet.
Step 2: Roast vegetables for 10 minutes while you prep the pork.
Step 3: In a small bowl, whisk together honey, soy sauce, Dijon mustard, and half the garlic.
Step 4: Season pork tenderloin with salt, pepper, and rosemary. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear pork on all sides, about 2 minutes per side.
Step 5: Brush honey garlic glaze over the pork. Transfer skillet to the oven alongside the vegetables.
Step 6: Roast 15-18 minutes until pork reaches 145 degrees F internal temperature and vegetables are golden.
Step 7: Remove pork and let rest 5 minutes. Brush with remaining glaze.
Step 8: Slice pork into medallions and serve with roasted potatoes and carrots.
Let the pork rest 5 minutes after cooking — it will continue to cook and the juices will redistribute for a juicier result.
Serve with Steamed green beans or a simple side salad.
1/4 cup all-purpose flour
3 tbsp olive oil
1/4 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Preheat oven to 425 degrees F. Slice chicken breasts in half horizontally to create thin cutlets. Pound to even 1/2-inch thickness. Season with salt and pepper.
Step 2: Set up a breading station: flour in one dish, beaten eggs in a second, and bread crumbs mixed with Parmesan and Italian seasoning in a third.
Step 3: Dredge each cutlet in flour, dip in egg, then press into bread crumb mixture.
Step 4: Heat olive oil in a large oven-safe skillet over medium-high heat. Cook cutlets 3-4 minutes per side until golden brown.
Step 5: Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Drain.
Step 6: Spoon pasta sauce over each cutlet in the skillet. Top with shredded mozzarella cheese.
Step 7: Transfer skillet to oven and bake 8-10 minutes until cheese is melted and bubbly.
Step 8: Serve chicken over spaghetti with extra sauce on the side.
Pound the chicken breasts to an even 1/2-inch thickness for faster, more even cooking. Use a meat mallet or rolling pin.
Serve with Garlic bread and a side Caesar salad.
2 tbsp butter
2 cloves garlic, minced
Salt and pepper to taste
Fresh chives, chopped for garnish
Step 1: Slice the Italian sausage rope into 1/2-inch thick rounds.
Step 2: Heat 1 tbsp butter in a large skillet over medium-high heat. Add sausage rounds and cook 3-4 minutes per side until browned. Remove and set aside.
Step 3: Add remaining butter to the skillet. Add sliced onions and cook 5-6 minutes until softened and golden, stirring occasionally.
Step 4: Add garlic and cook 30 seconds until fragrant.
Step 5: Add frozen pierogies to the skillet in a single layer. Cook 3-4 minutes per side until golden and heated through.
Step 6: Return sausage to the skillet. Toss everything together and season with salt and pepper.
Step 7: Serve topped with dollops of sour cream and chopped chives.
For extra crispy pierogies, press them flat with a spatula while they cook and resist the urge to move them around too much.
Serve with Applesauce or a simple cucumber salad.
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp onion powder
Salt and pepper to taste
Step 1: Preheat oven to 400 degrees F. Line two baking sheets with foil.
Step 2: Pat drumsticks dry with paper towels. Toss with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper.
Step 3: Arrange drumsticks on one baking sheet. Bake for 25 minutes.
Step 4: Meanwhile, spread Ore-Ida fries on the second baking sheet. Add to oven after drumsticks have cooked 10 minutes so both finish around the same time.
Step 5: After 25 minutes, remove drumsticks and brush generously with BBQ sauce on all sides.
Step 6: Return drumsticks to oven and bake 15-20 more minutes until internal temperature reaches 165 degrees F and sauce is caramelized.
Step 7: Flip fries halfway through their cooking time for even crispiness.
Step 8: Serve drumsticks with fries and extra BBQ sauce on the side.
Line your baking sheet with foil for easy cleanup. For extra crispy skin, broil the drumsticks for the last 2-3 minutes.
Serve with Coleslaw or a fresh garden salad.
1 tbsp fresh ginger, grated
1 tbsp cornstarch
2 tbsp vegetable oil
1 tbsp rice vinegar
Pinch of red pepper flakes
Step 1: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, cornstarch, and 2 tbsp water. Set sauce aside.
Step 2: Heat Ben's Ready Rice according to package directions. Keep warm.
Step 3: Heat vegetable oil in a large skillet or wok over high heat until shimmering.
Step 4: Add shrimp in a single layer. Cook 1-2 minutes per side until pink. Remove and set aside.
Step 5: Add stir-fry vegetables to the same pan. Cook 3-4 minutes until heated through and crisp-tender.
Step 6: Add garlic, ginger, and red pepper flakes. Stir 30 seconds until fragrant.
Step 7: Return shrimp to the pan. Pour sauce over everything and toss to coat. Cook 1-2 minutes until sauce thickens.
Step 8: Serve stir-fry over rice.
Have all ingredients prepped and ready to go before you start cooking — stir-frying moves fast! Don't overcrowd the pan or the shrimp will steam instead of sear.
Serve with Egg drop soup or wonton soup.
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, crushed
Fresh chives, chopped
Salt and pepper to taste
Step 1: Preheat oven to 400 degrees F. Scrub potatoes and prick all over with a fork. Rub with a little olive oil and salt.
Step 2: Place potatoes directly on oven rack and bake 50-60 minutes until tender when pierced with a knife.
Step 3: While potatoes bake, cook bacon in a skillet until crispy. Drain on paper towels, then crumble. Set aside.
Step 4: Remove steaks from fridge 30 minutes before cooking. Pat dry and season generously with salt and pepper on both sides.
Step 5: Heat olive oil in a cast iron skillet over high heat until smoking. Sear steaks 4-5 minutes per side for medium-rare (adjust for your preference).
Step 6: In the last minute of cooking, add butter and garlic to the pan. Tilt pan and baste steaks with the melted garlic butter.
Step 7: Remove steaks and rest 5 minutes on a cutting board.
Step 8: Split baked potatoes and fluff with a fork. Top with sour cream, shredded cheddar, crumbled bacon, and chives.
Step 9: Serve steaks alongside loaded potatoes.
Take steaks out of the fridge 30 minutes before cooking for more even results. Let them rest 5 minutes after cooking — this makes a huge difference in juiciness.
Save by using Using Bowl & Basket store brand products for cheese, bacon, and sour cream and Serve with A simple side salad with ranch dressing (Hidden Valley on sale 2/$7!).
4 cloves garlic, minced
2 tbsp olive oil
1 tsp dried Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped for garnish
Step 1: Preheat oven to 400 degrees F. Peel yams and cut into 1/2-inch cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet.
Step 2: Roast yams for 15 minutes, then push to the sides of the pan to make room for the fish.
Step 3: Place tilapia fillets in the center of the baking sheet. Season with salt, pepper, and Italian seasoning.
Step 4: Melt butter in a small saucepan. Add garlic and cook 30 seconds. Remove from heat and stir in lemon juice and zest.
Step 5: Pour lemon butter sauce over the tilapia fillets.
Step 6: Bake 12-15 minutes until fish flakes easily with a fork and yams are golden and tender.
Step 7: Plate the tilapia and yams alongside the garden salad.
Step 8: Garnish fish with fresh parsley and a lemon wedge.
Don't overcook the tilapia — it's done when it flakes easily with a fork and turns opaque white. It cooks quickly, so start checking at 12 minutes.
Serve with Crusty bread to soak up the lemon butter sauce.
