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Recipes
Instant Pot Tuscan Chicken
By rossboys
1. Brown Chicken Thighs or Chicken Breasts: Heat up Instant Pot using Sauté More function
- Thickener:
- 4 - 6 skinless chicken breasts or skinless chicken thighs
- 2 tablespoons unsalted butter or olive oil
- 2 teaspoons Italian seasonings
- 8 cremini mushrooms , sliced
- 1 tablespoon light or regular soy sauce (not low sodium)
- ¾ cup unsalted chicken stock
- 4 garlic cloves , minced
- 1/2 - 2/3 cup sun-dried tomatoes
- 1 cup spinach
- ½ cup heavy cream
- ¼ - ½ cup freshly grated Parmesan cheese
- 3.5 tablespoons cornstarch
- ¼ cup cold water
Shrimp Scampi
By rossboys
Heat olive oil in small skillet over med heat
- 2 Tbsp extra-virgin olive oil
- 3 lg garlic cloves, minced
- 2 Tbsp finely chopped shallots
- Salt
- Freshly ground pepper
- 1/2 cup dry white wine, divided
- 2 Tbsp fresh lemon juice, divided
- 1/2 cup unsalted butter, softened
- 2 tsp minced fresh parsley
- 2 tsp minced fresh tarragon
- 36 shrimp (~ 3-1/2 lbs)
- 6 to 8 sprigs fresh thyme
- 18 thin slices of French bread, toasted and brushed lightly with olive oil
- 6 thin slices of lemon, for garnish
- Parsley, for garnish
Boston Market Dill Potato Wedges
By rossboys
Wash potatoes well and boil until barely soft
- 7 or 8 new red potatoes
- 2 cloves garlic, minced
- 1/4 lb butter
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp celery salt
- 2 tsp dried dill weed
Chicken Durango
By rossboys
Spread 3 Tbsp of flour on waxed paper
- 1/3 cup flour, divided
- 4 skinless, boneless chicken breast halves
- 2 Tbsp olive oil, divided
- 1 med red bell pepper, sliced (about 1 cup)
- 1 med green bell pepper, sliced (about 1 cup)
- 2 tsp ground chili powder
- 2 cups sliced mushrooms
- 1 14-3/4oz can reduced-sodium chicken broth
- 2 Tbsp tomato paste
- 1 Tbsp grated orange peel
- 1/4 cup sliced pimiento-stuffed green olives
- 4 cups no-yolk egg noodles
Quinoa with Veggies
By rossboys
1. Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan
- 1 cup quinoa
- 3 cups water
- 1 pinch salt
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1/2 cup corn kernels
- 1/2 teaspoon cumin
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 green onions, chopped
Chicken Cordon Bleu
By rossboys
Preheat oven to 350 deg Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm
- 1/4 cup fat-free less-sodium chicken broth
- 5 tsp butter, melted
- 1 large garlic clove, minced
- 1/2 cup dry breadcrumbs
- 1 Tbsp grated fresh Parmigiano-Reggiano cheese
- 1 tsp paprika
- 4 6oz skinless, boneless chicken breast halves
- 1/4 tsp salt
- 1/4 tsp dried oregano
- 1/4 tsp freshly ground black pepper
- 4 thin slices prosciutto (about 2 oz)
- 1/4 cup (1oz) shredded part-skim mozzarella cheese
- Cooking spray
Mexican Brownies
By rossboys
Prepare your favorite boxed or homemade brownies, adding 3/4 teaspoon ground chipotle chile pepper and 1 teaspoon g...
- Favorite boxed or prepared brownie mix
- 3/4 tsp ground chipotle pepper
- 1 tsp ground cinnamon
Bacon & Chile Queso Fundido
By rossboys
Cook bacon in skillet until crisp
- 4 slices bacon
- 1 chopped, seeded poblano chile
- 1 minced garlic clove
- 4 oz cream cheese, softened
- 1 8oz pkg Kraft Mexican Style Shredded Four Cheese with Touch of Philadelphia
One-Pan Chicken Provencal
By rossboys
Kraftrecipes
- 4 small boneless skinless chicken breasts (1 lb.), pounded to 1/4-inch thickness
- 1 can (14 oz.) small artichoke hearts, drained, halved
- 1 cup grape tomatoes, halved
- 1/4 cup quartered pitted Kalamata olives
- 1/4 cup KRAFT Zesty Italian Dressing
- 1/4 cup water
- 4 cloves garlic, minced
- 1/4 tsp. crushed red pepper
- 1/4 cup ATHENOS Traditional Crumbled Feta Cheese
Slow Cooker Pot Roast
By rossboys
In a slow cooker, add the potatoes, carrots and onions to make a base for the meat
- Optional:
- 1 1/2 lbs Baby Potatoes, red and/or yellow
- 8 Small carrots, snapped in half
- 12-15 Pearl onions, peeled & ends cut off
- 3 1/2 lb. beef chuck roast
- Salt, to taste
- Pepper, to taste
- 1 Tbsp. Corn starch
- 2 Tbsp. water
- 2 Tbsp. worcestershire Sauce
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 baguette, cut into 5 inch pieces