Rossboys' profile page
Recipes
Thyme-Garlic Roasted Asparagus
By rossboys
Cooking Light
- 3 garlic cloves, minced
- Cooking spray
- 1 lb asparagus, trimmed
- 1 tsp olive oil
- 1/2 tsp dried thyme
- 1/4 tsp salt
Flourless Chocolate Cake
By rossboys
Associated Press
- 1 1/2 cups (3 sticks) unsalted butter
- 12 oz bittersweet chocolate bits
- 3/4 cup strong brewed coffee
- 6 lg eggs
- 3/4 cup packed light brown sugar
- 1/2 cup unsweetened cocoa powder, sifted
- pinch of salt
- 2 Tbsp brandy or rum
- whipped cream, to serve
- fresh berries or shaved chocolate, to serve
Chicken Piccata with Capers
By rossboys
Pound each breast half to 1/2" thickness
- 4 6oz skinless, boneless chicken breast halves
- 1/4 cup flour
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 2 Tbsp capers
- 2 tsp minced fresh garlic
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 cups hot cooked spaghetti (~ 8oz uncooked)
- 2 Tbsp chopped fresh flat-leaf parsley
Roasted Cornish Hens
By rossboys
You can also rub rosemary or a combination of fresh herbs under the loosened skin of the hens
- 2 1-1/4 lb Cornish hens
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 4 thyme sprigs
- 2 garlic cloves, halved and crushed
- 1/3 cup dry white wine
Seafood Artichoke Dip
By rossboys
Mix and bake at 450 deg for 30-45 minutes; stir after 20 minutes
- 8 oz cream cheese, softened
- 8 oz Havarti cheese, grated
- 2 cans (~ 14 oz each) artichoke hearts, diced
- 8 oz crab or lobster meat, fresh or canned
- 2 cups Parmesan cheese, grated
- 1 cup sour cream
- 2 tsp horseradish (add more if you like it hot)
Salmon Linguine with Cheese
By rossboys
On serving platter, combine linguine and Parmesan cheese
- 1 - 6 oz pkg linguine, cooked & drained
- 1/4 cup grated Parmesan cheese
- 1/4 cup vegetable oil
- 3/4 cup onion, chopped
- 2 / cloves garlic, minced
- 3/4 tsp dill weed
- 1 - 10 oz pkg frozen baby carrots, thawed
- 2 - 6 -1/8 oz cans skinless boneless pink salmon, drained
Brined Herb-Crusted Turkey with Apple Cider Gravy
By rossboys
Food Network - Anne Burrell
- Brine:
- 7 qts water
- 1 qt apple cider
- 3/4 cup kosher salt
- 1/3 cup granulated sugar
- 1 large onion, diced
- 1 large or 2 small carrots, diced
- 3 ribs celery, diced
- 1 head garlic, cut in 1/2 equatorially
- 1/2 bunch fresh rosemary
- 1/2 bunch fresh sage
- 6 bay leaves
- 1 (12 to 14 lb) turkey, free range organic is great!
- Herb crust:
- 1 bunch fresh rosemary, leaves finely chopped
- 1 bunch fresh sage, leaves finely chopped
- 3 sticks butter, room temperature
- Kosher salt
- Gravy:
- 1 large onion, cut into 1/2-inch dice
- 1 large or 2 small carrots, peeled and cut into 1/2-inch dice
- 2 ribs celery, cut into 1/2-inch dice
- 4 cloves garlic, smashed
- 2 Granny Smith apples, cut into 1/2-inch dice
- 5 bay leaves
- 1 cinnamon stick
- 1 bunch thyme
- Kosher salt
- 1 qt chicken stock, divided
- 2 cups apple cider, divided
- 1/2 to 3/4 cup all-purpose flour
Taco Soup
By rossboys
Paula Deen
- 2 lbs ground beef
- 2 cups diced onions
- 2 (15 1/2-oz) cans pinto beans
- 1 (15 1/2-oz) can pink kidney beans
- 1 (15 1/4-oz) can whole kernel corn, drained
- 1 (14 1/2-oz) can Mexican-style stewed tomatoes
- 1 (14 1/2-oz) can diced tomatoes
- 1 (14 1/2-oz) can tomatoes with chiles
- 2 (4 1/2-oz) cans diced green chiles
- 1 (4.6-oz) can black olives, drained and sliced, optional
- 1/2 cup green olives, sliced, optional
- 1 (1 1/4-oz) package taco seasoning mix
- 1 (1-oz) package ranch salad dressing mix
- Corn chips, for serving
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish
Salsa Picante
By rossboys
Cooking Light
- 1 cup coarsely chopped onion
- 1 cup cilantro sprigs
- 1 jalapeno pepper, coarsely chopped
- 1 garlic clove, coarsely chopped
- 1 (14.5oz) can diced tomatoes, undrained
- 3 Tbsp fresh lime juice
- 1/4 tsp salt
- 1 (14.5oz) can diced tomatoes, drained
Mediterranean Chicken
By rossboys
1. Preheat the oven to 400 degrees
- 1/3 pound provolone, cut into 1/4-inch cubes
- 1/3 pound salami, finely chopped
- 1 small onion, finely chopped
- 1/2 cup finely chopped fresh parsley
- 2 cloves garlic, finely chopped or grated
- 1 small red chile pepper, such as fresno, finely chopped
- 4 skinless, boneless chicken breasts, butterflied (slit horizontally, then opened like a book)
- Salt and pepper
- 2 tablespoons EVOO
- 1/2 cup red wine
- 1 14 ounce can crushed tomatoes
- 1/4 - 1/2 cup chicken stock
- A few basil leaves, torn
- Crusty bread, for mopping