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Sales effective from Friday May 17th through Thursday May 23rd.
What's for Dinner?
Grilled Bacon Wrapped Pork Chops
Ingredients :
4 Boneless Pork Chops
4 Slices of Bacon
3 Tablespoons Olive Oil
½ Tablespoon Garlic Powder
Salt and Pepper to Taste
Directions :
Preheat grill to medium-high heat.
Season pork chops generously with salt, pepper and garlic powder.
Wrap one slice of bacon around the edge of each pork chop, secure bacon with toothpicks.
Lightly coat both sides of pork chops with olive oil.
Grill the pork chops for 6-7 minutes. Turn and grill for another 5-6 minutes.
Remove pork chops from the grill and let rest for 5 minutes before serving.
Serves: 4
Tri –Tip Roast–Two Ways
Ingredients :
2 ½-3 lb Tri-Tip Roast
2-3 Tablespoons Vegetable Oil
2-3 Tablespoons Lisai’s N.E. Garlic Pepper Seasoning Rub
Directions for Oven :
Preheat oven to 350 degrees.
Take the roast out of the refrigerator about a half hour before cooking, so it can come
to room temperature.
Pat the roast dry; using a paper towel. Rub the roast with seasoning coating it entirely.
Add oil to a Dutch oven or a heavy bottom oven proof pan over medium high heat; sear the
roast on all sides.
Carefully transfer roast in the same pan to the oven. Roast for about 45 minutes or until
internal temperature reaches 135 degrees.
Remove from the oven and let the roast rest for 15 minutes under tented aluminum foil.
Carve into thin slices against the grain when serving.
Directions for Grill :
Preheat your grill to medium-low heat.
Prepare as stated above, except cover the roast with the oil after seasoned with the rub.
Cook roast for 35-45 minutes or until internal temperature is 135 degrees, turning the
roast every 10 minutes.
Remove from the grill and let the roast rest for 15 minutes under tented aluminum foil.
Carve into thin slices against the grain when serving.
Serves: 5-6.
Loaded Baked Potato Casserole
Ingredients :
4 lbs Idaho Gold Potatoes
–Peeled and Cut into 1 inch Cubes
2 Cups Kraft Shredded Cheddar Cheese -Divided
4 oz Shurfine Cream Cheese -Cubed
1 Cup Sour Cream
½ Cup Milk
½ Cup Melted Butter
½ lb Shurfine Bacon –Cooked and Crumbled -Divided
¼ Cup Green Onions –Thinly Sliced
1 Teaspoon Garlic Powder
Salt and Pepper to Taste
Directions :
Preheat oven to 350 degrees. Lightly grease a 13x9 pan with cooking spray.
Bring a large pot of water to a boil; add potatoes and a generous amount of salt. Cook
potatoes until fork tender. Drain potatoes and place directly back into hot pot.
Mash potatoes with the butter and milk until lump free. Then stir in the cream cheese,
sour cream, half of the cheddar, half of the bacon, garlic powder and salt and pepper.
Transfer the potato mixture to the prepared 13x9 pan, pressing into an even layer. Bake
for 25 minutes, top with remaining cheese, bacon and green onions. Bake for an additional
5 to 10 minutes.
Cool slightly before serving.
Serves: 8-10