HOME COOKING: Boston Market’s Best Recipes You Can Do At Home – You can easily prepare their best recipes at home — just as the Top Chef’s do
If you’ve ever eaten at Boston Market, you know that Boston Market’s menu features wholesome, home-style entrees (rotisserie chicken, turkey and meatloaf), fresh vegetables and fruits, sandwiches, salads, soups, side dishes and desserts. You can easily prepare their best recipes at home — just as the Top Chef’s do.
In fact, as the financial crisis continues, here’s the best way to save money: we all have to eat, but here’s the way to save money and make your family come back for more — prepare “pro cook” meals at home!
Boston Market Corporation, based in Golden, Colo., is a leader in the fast-casual restaurant category, providing chef-inspired meals in a number of convenient ways. When still known as Boston Chicken, stores specialized in rotisserie chicken and a variety of side dishes, but in 1995 the chain expanded its menu to include turkey, meatloaf, ham, and sandwiches, and changed the name to Boston Market to reflect this. The chain later added roasted sirloin and made ham a seasonal offering.
In their own words, “Boston Market Corporation recognizes that in an increasingly fast-paced world, more and more people are pressed for time and looking for ways to make their lives easier. Many consumers want an alternative to cooking that allows them to slow down and spend more time with their family and loved ones. Boston Market restaurants offer fresh, delicious, home-style meals just like you would prepare and serve at home if you had the time–without the hassle of preparation and clean-up.”
–Boston Market Dill Potato Wedges–
7 or 8 new red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. celery salt
2 tsp. dried dill weed
Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying pan (use only real butter) and saute garlic for about one minute.
Add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.
–Boston Market Meatloaf–
1 cup tomato sauce
1 1/2 tablespoons barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder
Preheat oven to 400 degrees.
Mix together the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.
In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Mix the sauce into the meat, then add the remaining ingredients. Mix again.
Pack a loaf pan with the meat mixture, cover with foil, and bake for about 30 minutes. Remove foil and drain fat. Cut the meatloaf, while in the pan, into eight separate slices. Pour remaining sauce over the meatloaf.
Return to oven and cook for another 30 minutes, uncovered. Allow to cool slightly before serving…
–Boston Market’s Sweet Potato Casserole–
3 large sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
Crunch Topping:
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon
Boil potatoes until tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them until fluffy. Add all other ingredients.
Pour into a greased casserole and top with the crunch topping. Bake at 350 for 45 minutes.
–Boston Market Stuffing–
10 Ounce Can sliced carrots; undrained
4 Ounce Can sliced mushrooms; undrained
14 Ounce Can chicken broth
2 ribs celery; cut 4-5 pieces
1 Tbl. Rubbed sage
12 Tbl. Poultry seasoning
1 Tbl. Chicken bouillon powder
3 Tbl. Bottled liquid margarine or melted butter or margarine
3 English muffins; cut into 1/2″ cubes with crumbs
8 Ounce Bag unseasoned croutons
1 Tablespoon Dry parsley; minced
2 Tablespoon Dry minced onion
When you open the can of carrots, run the blade of a paring knife through them right in the can so that you’ve reduced them to tiny bits without mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside.
Empty the cam of broth into the blender and add the celery along with the sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds on high speed, only until celery is finely minced.
Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and onion to the Dutch oven. Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist. Cover with a lid and bake at 350* about 45 minutes to an hour or until piping hot.
Refrigerate leftovers to use within a week. Freeze to use within 4 months.
–Boston Market Chicken–
1/4 cup canola oil
1 Tbl. honey
1 Tbl. lime juice
1/4 tsp. paprika
4 chicken breast halves, washed and patted dry
Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking dish. Apply mixture to chicken pieces in a single layer. Bake in oven for 35-40 minutes, basting every 8-10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken. Remove from oven.
Cover with foil for 15 minutes.
This softens the chicken and keeps it hot until served. Serves four…
Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years, and holds provincial and national certificates in the culinary trade. See more recipes and food-related articles and advice at A CULINARY MYSTERY TOUR: A Literary Chef http://www.brianalanburhoe.com
Bon Appetit!
About the Author
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef
Zak Pelaccio, Chef paring food to cocktails with Melissa Clark (The New York Times) and Pam Kaufman (Food & Wine) and Dave Wondrich The Hall Company SamF@hallpr.com.flv
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