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Recipes
Pork Tacos with Pico de Gallo
By rossboys
To make the Pico de Gallo: In a bowl, mix together all the ingredients (canola oil through cilantro)
- PICO DE GALLO
- ■ 2 tsp canola oil
- ■ 1/2 cup finely chopped white onion
- ■ 2 plum tomatoes, cored, diced
- ■ 1 clove garlic, peeled, minced
- ■ 1 small jalapeño pepper, seeded and minced
- ■ 1 Tbsp lime juice, plus lime wedges for garnish
- ■ 2 tsp white vinegar
- ■ 1/2 cup chopped fresh cilantro
- ■ 1/2 tsp sugar
- ■ Salt and black pepper to taste
- PORK
- ■ 2 tsp canola oil
- ■ 2 1/2 cups cooked leftover shredded or cubed plain or lightly seasoned pork loin roast or chicken
- ■ 1/4 tsp salt
- ■ 1/8 tsp freshly ground pepper
- ■ 1 tsp ancho chili powder
- ■ 8 corn or flour tortillas, heated (see below)
- ■ 1 cup shredded cabbage
Lemon-Herb Flank Steak
By rossboys
To prepare marinade, in a shallow glass dish, combine broth, lemon juice, oil, garlic, vinegar, salt, black pepper,...
- Marinade:
- 1 lb flank steak, trimmed
- 1/3 cup reduced-sodium beef broth
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 clove garlic, minced
- 2 tsp red-wine vinegar
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
Bolognese (simple)
By rossboys
In a large skillet heat the olive oil
- 1/4 cup extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 2 garlic cloves, peeled and coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 carrot, coarsely chopped
- 1 pound ground chuck beef
- One 28-ounce can crushed tomatoes
- 1/4 cup flat-leaf Italian parsley, chopped
- 8 fresh basil leaves, chopped
- Salt and freshly ground black pepper
- 1/4 cup freshly grated Pecorino Romano
Chicken Parmesan Rollatini (Food Network)
By rossboys
Position a rack in the upper third of the oven and preheat to 450 degrees F
- 1 cup fat-free low-sodium chicken broth
- 1 clove garlic, thinly sliced
- 1 14.5oz can crushed San Marzano or fire-roasted tomatoes
- 5 or 6 fresh basil leaves, torn into small pieces
- Kosher salt and freshly ground pepper
- 4 thin (1/8" thick) chicken cutlets (4oz each)
- 1/4 cup chopped fresh parsley
- 6 oz shredded part-skim mozzarella cheese (~1 cup)
- 1/4 cup grated parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg white
- Cooking spray
- Instant polenta, for serving (optional)
Chicken-Fried Steaks
By rossboys
On waxed paper, combine bread crumbs, oregano, salt, and black pepper
- 3/4 cup plain bread crumbs
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 1 egg white
- 1 top round steak (~ 12oz), trimmed & cut into 8 even strips
- 2 Tbsp olive oil
Western Chicken Dip
By rossboys
Heat oven to 350 deg. Bake chicken for 20 minutes to cook thoroughly
- 1 lb boneless chicken breast
- 8 oz cream cheese
- 8 oz mayo
- 8 oz shredded cheddar cheese
- 4 oz can diced green chiles
- small amount of diced jalapeno peppers
- 1 diced red pepper
Baked Apple Pear Stuffing
By rossboys
Kelsey Nixon - Cooking Channel
- 1 pound sweet Italian fennel sausage, removed from casing
- 3 small leeks, thinly sliced (white and light green parts)
- 1 Granny Smith apple, cored and diced into 1/4-inch cubes
- 1 Bosc pear, cored and diced into 1/4-inch cubes
- 2 tablespoons fresh Italian parsley leaves, chopped
- 1 tablespoon fresh sage leaves, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 2 cups low-sodium chicken broth
- One 12-ounce bag cubed country-style stuffing, such as Pepperidge Farm
- 1/2 cup golden raisins
- 4 large eggs, beaten
Mediterranean Grilled Vegetables
By rossboys
Marinate the vegetables in olive oil, garlic, salt and pepper, and allow the vegetables to sit in the marinade for ...
- 2 zucchinis, halved and cut on the bias
- 2 medium onions, sliced between the root and stem end into 1/2-inch slices
- 1 red pepper, cut into fourths; seeds, ribs, and stem removed
- 1 yellow pepper, cut into fourths; seeds, ribs, and stem removed
- 8 new potatoes, parboiled and halved
- 1 bunch asparagus stalks, peeled
- 1/2 cup olive oil
- 1 tablespoon minced garlic
- 1/4 teaspoon kosher salt
- Pepper, as needed
- Juice from 1 lemon
Pea Soup (mom's recipe)
By rossboys
Cook ham, bone and salt in water for about 1 hour
- 2 lbs rinsed peas
- 1 leftover ham bone with ham
- salt, pepper, garlic salt or powder
- 1 lg onion, chopped
- 1-1/2 cup celery, chopped
- 1 lb baby carrots
- 1 lb potatoes
- 1-1/2 cup pearled barley
Portabella and Brie Cups
By rossboys
1 Heat oven to 375°F. Spray 24 miniature muffin cups with cooking spray
- 1 pkg(6 oz) fresh portabella mushrooms
- 2 Tbsp butter or margarine
- 2 cloves garlic, finely chopped
- 1/4 cup sliced green onions (4 medium)
- 1 tsp Dijon mustard
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 3 oz Brie cheese