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Recipes
Smoked Sausage Alfredo
By rossboys
Eckrich
- 1 reg size pkg Eckrich Smoked Sausage, cut into 1/2" thick slices
- 8 oz dry rotini pasta (~ 3 cups), uncooked
- 1 packet (1.6oz) Alfredo sauce mix (I used a jar of Light Alfredo sauce)
- 2 C frozen vegetable blend (broccoli, cauliflower & red bell peppers)
- 1/8 tsp ground black pepper
Boursin and Parsley Mashed Potatoes
By rossboys
Peel potatoes and cut into 1" chunks
- 3 lbs baking potatoes
- 1 tsp salt
- 1 pkg (5.2oz) boursin cheese with garlic & herbs
- 1/2 cup whole milk
- 1 Tbsp chopped fresh parsley
- 1/2 tsp salt, or to taste
- 1/8 tsp freshly ground black pepper, or to taste
Johnsonville Holiday Breakfast Casserole
By rossboys
Cook sausage according to package directions
- 2 pkg (12oz ea) Johnsonville Original Breakfast Sausage Links
- 6 English muffins, cut into 1" cubes
- 1/4 cup butter, melted
- 1 cup (4oz) shredded cheddar cheese
- 1 cup (4oz) shredded mozzarella cheese
- 1/2 cup onion, chopped
- 1/2 cup red pepper, chopped
- 12 eggs
- 2 cups milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup bacon bits
Cinnamon Pecan Coffee Cake
By rossboys
Heat oven to 350 deg. Grease and flour 12-cup bundt pan or 10" tube pan; set aside
- Filling:
- 1/2 cup firmly packed brown sugar
- 1/2 cup finely chopped pecans
- 1/3 cup uncooked quick-cooking oats
- 1-1/2 tsp ground cinnamon
- Cake:
- 1 cup sugar
- 3/4 cup butter, softened
- 3 eggs
- 1 tsp almond extract
- 3 cups all-purpose flour
- 1 cup low-fat vanilla yogurt
- 1/2 cup half & half, traditional or fat-free
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- Glaze:
- 1/2 cup firmly packed brown sugar
- 1/4 cup butter
- 1/4 cup half & half
- 1/2 tsp vanilla
- 1/4 tsp salt
Beer Cheese Soup
By rossboys
Cooking Light
- 4-1/2 cups fat-free, less-sodium chicken broth, divided
- 1-1/4 cups cubed peeled Yukon gold potato (~10oz)
- Cooking spray
- 1/2 cup finely diced onion
- 1/2 cup finely diced celery
- 1/2 cup finely diced carrot
- 1 tsp minced garlic
- 1/2 cup all-purpose flour (about 2-1/4 oz)
- 2-1/2 cups 1% low-fat milk
- 3/4 cup (3oz) shredded sharp cheddar cheese
- 1/2 cup (2oz) shredded reduced-fat extrasharp cheddar cheese
- 1/2 tsp dry mustard
- 1/2 tsp Worcestershire sauce
- 1/4 tsp black pepper
- 1/8 tsp salt
- 1 (12oz) can beer
- Freshly ground black pepper
Slow Cooker Chicken Lentil Soup
By rossboys
Buzzfeed
- 1 pound dried lentils
- 1 pound boneless, skinless chicken breasts
- 1 (15 oz) can diced tomatoes
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 and 1/2 teaspoons dried oregano
- 1 and 1/2 teaspoons chili powder
- 1 and 1/2 teaspoons smoked paprika
- 2 and 1/2 teaspoons ground cumin
- 1/2 - 1 teaspoon salt
- Cayenne, if desired*
- 7 and 1/2 cups chicken stock
- Green onions, for topping
- Cilantro, for topping
- Non fat plain greek yogurt, for topping
Pan Fried Fish Fillets
By rossboys
Sprinkle both sides of fillets with salt and pepper
- 2 lbs cod or other firm fish fillets
- 1 tsp salt
- 1/8 tsp pepper
- 1 egg
- 1 Tbsp water
- 1 cup cornmeal
- Butter for frying
Chicken Piccata with Marsala Sauce
By rossboys
Fabio Viviani
- 2 boneless, skinless chicken breasts
- 2 cups all-purpose flour
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, smashed
- 1 cup sliced oyster or shitake mushrooms
- 1 sprig thyme
- 1 cup sweet Marsala wine
- 1/4 cup heavy cream
- Salt and cracked pepper to taste
Baked Shrimp Scampi
By rossboys
Recipe by WannaBACook "I've probably been making this recipe since I got it from my Mom in about 1985
- 1 pound large shrimp, peeled and deveined
- 1 cup unsalted butter (you may want to use less butter and add replace with olive oil)
- 1/4 cup white wine
- 2 tablespoons lemon juice
- 2 tablespoons dried parsley
- 1 teaspoon cayenne pepper
- 2 tablespoons minced garlic
- 1/2 cup Italian-seasoned bread crumbs
Smoked Cheddar-Stuffed Mushrooms
By rossboys
Preheat oven to 400 deg. Heat a small nonstick skillet over medium-high heat
- Cooking spray
- 1/4 cup minced shallots (about 1 large)
- 1 garlic clove, minced
- 40 medium button mushrooms (about 1 lb)
- 1/4 cup dry breadcrumbs
- 2 Tbsp chopped fresh parsley
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 oz smoked cheddar cheese, diced
- 1 tsp olive oil
- 1 tsp water