Rossboys' profile page
Recipes
Chicken and Goat Cheese Tacos with Roasted Tomato-Garlic Salsa
By rossboys
Prepare the grill for direct cooking over high heat
- Rub:
- 2 medium ripe tomatoes
- 1/2 medium white onion, peeled and quartered
- 1 medium red bell pepper
- 4 scallions, root ends trimmed
- extra virgin olive oil
- 2 garlic cloves
- 2 tsp minced chipotle chiles in adobo
- 1 tsp fresh lime juice
- kosher salt
- 4 boneless, skinless chicken thigh, about 4 oz each
- fresh lime juice
- 8 small (6") flour tortillas
- 1/2 cup crumbled fresh goat cheese
- 1 tsp kosher salt
- 1 tsp prepared chili powder
- 1/2 tsp ground black pepper
Spinach-Stuffed Mushrooms
By rossboys
Preheat oven to 400 deg. Mix stuffing mix and hot water in large bowl; set aside
- 1 pkg (6oz) Stove Top Stuffing Mix for Chicken
- 1-1/2 cups hot water
- 40 medium mushrooms (~ 2 lb), cleaned
- 2 Tbsp butter
- 2 cloves garlic, minced
- 1 pkg (10oz) frozen chopped spinach, thawed, well-drained
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Deviled Cornish Hen
By rossboys
Adjust rack to lowest position and heat oven to 425 deg
- 2 Cornish game hens (1-1/2 to 2 lbs each) cut down the back with kitchen shears to butterfly
- 1-1/2 tsp olive oil
- 1-1/2 tsp dried thyme leaves
- 1/4 cup dry plain bread crumbs
- salt and ground black pepper
- 1/4 cup Dijon mustard
Quinoa & Chia Oatmeal
By rossboys
To make the hot cereal dry mix: Combine oats, wheat and/or barley flakes, quinoa, dried fruit, seeds, cinnamon and ...
- 1 cup rolled wheat and/or barley flakes
- 1 cup quinoa
- 1/2 cup chia or hemp seeds
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 1 cup dried fruit such as raisins, cranberries or apricots
Sheet Pan Barbecue Chicken and Vegetables
By rossboys
Preheat oven to 425 deg. Line an 18x26-inch sheet pan with foil
- 1 lb. skinless chicken cutlets
- 1/2 C olive oil, plus more for drizzling
- Salt and pepper, for seasoning
- 1 red bell pepper, cut into 2-inch pieces
- 1 red onion, cut into 2-inch pieces
- 1 zucchini, cut into 1-inch rounds
- 3 C broccoli florets
- 4 T reduced-sugar barbecue sauce, divided, plus more for serving
- Cooked brown rice, cauliflower rice or quinoa, for serving
Swiss Chicken Cutlets
By rossboys
Cut each cheese slice and ham slice in half; place 1 half on top of each cutlet
- 4 thin slices reduced-fat Swiss cheese (about 2 oz)
- 4 thin slices ham
- 4 chicken cutlets (4 oz ea), 1/4" thick
- 2 tbsp all-purpose flour
- 1/2 tsp black pepper
- 1 tbsp unsalted butter or margarine
- 1/2 cup reduced-sodium chicken broth
- 1/4 cup dry white wine
- 1/4 tsp dried oregano
- 1/4 tsp garlic
Tilapia Broiled with Parmesan
By rossboys
Preheat your oven's broiler
- 1/2 cup Parmesan cheese
- 1/4 cup butter, softened
- 3 Tbsp mayonnaise
- 2 Tbsp fresh lemon juice
- 1/4 tsp dried basil
- 1/4 tsp ground black pepper
- 1/8 tsp onion pwoder
- 1/8 tsp celery salt
- 2 lbs tilapia fillets
Spinach Chicken Alfredo
By rossboys
Heat olive oil in a large skillet over medium-high heat and brown chicken on all sides
- 4-6 boneless, skinless chicken breasts
- 2 cups frozen spinach, thawed and drained
- 1 (14.5 oz.) can seasoned diced tomatoes (with basil and oregano)
- 3 cloves garlic, minced
- 1/2 yellow onion, chopped
- 3/4 cup milk
- 1/2 teaspoon dried basil
- 2/3 cup parmesan cheese, grated
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken stock
- 2 tablespoons cornstarch
- 1/2 teaspoon dried oregano
- Olive oil, as needed
- Kosher salt and freshly ground pepper, to taste
Strawberry Rhubarb Crisp
By rossboys
Preheat oven to 350 deg. Spray a round 9" or 10" oven-safe pie plate with cooking spray
- Vegetable oil cooking spray
- 3 cups rhubarb, cut into 1/2" pieces
- 3 cups strawberries, quartered
- 2/3 cup sugar
- 3 Tbsp plus 1/4 cup all-purpose flour, divided
- 1 tsp fresh lemon juice
- 1/3 cup old-fashioned rolled oats
- 1/3 cup packed brown sugar
- 1 1/2 Tbsp transfat free-margarine
Tilapia with Capers
By rossboys
Heat a large nonstick skillet over med heat
- 2 3oz tilapia fillets
- 2 Tbsp olive oil
- salt and pepper to taste
- 1 lemon, halved
- 1/2 cup white wine
- 2 tomatoes, seeded and chopped (I sometimes use a can of diced tomatoes)
- 3 Tbsp capers
- 3 Tbsp butter
- 1 cup asparagus spears, trimmed & cut in half (optional)