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Recipes
Shrimp Fried Rice - healthy version
By rossboys
In a small bowl, whisk together soy sauce, rice wine vinegar, ginger powder and white pepper until smooth
- 3 1/2 cups cooked rice (even better if leftover)
- 1 1/2 pounds shrimp, peeled and de-veined
- 2 large eggs, lightly beaten
- 2 large egg whites, lightly beaten
- 2 green onions, chopped
- 2 carrots, chopped
- 2 scallions (white and green parts), chopped
- 2 cloves garlic, minced
- 1 white onion, chopped
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons olive oil, divided
- 1 tablespoons rice wine vinegar or dry sherry
- 1/2 teaspoon ginger powder
- 1/2 teaspoon white pepper
- kosher salt and freshly ground pepper, to taste
Crab Cakes with Creamy Dill Caper Sauce
By rossboys
Rinse, drain, and flake crabmeat, being careful not to break up lumps
- Dill Caper Sauce:
- 2 lb fresh lump crabmeat
- 1/2 cup minced green onion
- 1/2 cup minced red bell pepper
- 1 Tbsp olive oil
- 1/2 cup Italian-seasoned bread crumbs
- 1 lg egg, lightly beaten
- 1/2 cup mayonnaise
- 1 Tbsp fresh lemon juice
- 1-1/2 tsp Old Bay seasoning
- 1/2 tsp pepper
- Dash Worcestshire sauce
- 2 Tbsp butter
- lemon wedges
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1/4 tsp grated lemon rind
- 2 Tbsp fresh lemon juice
- 1 Tbsp drained capers
- 2 tsp chopped fresh dill
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
Lemon-Tarragon Salmon and White Bean Skillet
By rossboys
From nutritionist and cookbook author Ellie Krieger
- 2 tablespoons olive oil
- 1/4 cup chopped shallot
- 1 medium zucchini, cut into 1/2 -inch dice
- One 15-ounce can no-salt-added cannellini beans, drained and rinsed
- 1/2 cup water
- 1 1/4 pounds skinless salmon fillet, cut into 1-inch chunks
- 1 cup grape tomatoes, each cut in half
- 1 tablespoon coarsely chopped fresh tarragon leaves
- 1 teaspoon finely grated lemon zest and 2 tablespoons fresh lemon juice (from 1/2 lemon)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Spicy Chicken Coconut Curry
By rossboys
In a large pan, heat the oil over medium heat
- 1 1/2 tablespoons vegetable oil
- 2 pounds boneless, skinless chicken breast, diced
- 2 onions, diced
- 2 jalapeños, minced
- 1 clove garlic
- 2 tablespoons cilantro, minced
- 2 tablespoons minced ginger
- 1 teaspoon turmeric
- 2 1/2 teaspoons cumin
- 1/8 teaspoon cayenne
- 2 1/4 teaspoons ground coriander
- Salt and pepper, to taste
- 1 cup coconut milk
- Greek yogurt, for serving
- Pita bread, warmed, for serving
Salmon with Brown Sugar and Mustard Glaze
By rossboys
Food Network Bobby Flay
- 3 tablespoons light brown sugar
- 1 tablespoon honey
- 2 tablespoons butter
- 1/4 cup Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon finely grated ginger
- Vegetable oil
- Salt and freshly ground black pepper
- 8 salmon fillets, 6 ounces each
Greek Wet Rub
By rossboys
Cooking Light. Try to aromatic combo on lamb chops, white-fleshed fish, shrimp, or any poultry
- 1/4 cup fresh oregano leaves
- 2 Tbsp chopped fresh rosemary
- 3 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 2 tsp salt
- 2 tsp grated lemon rind
- 4 garlic cloves, minced
Shrimp Fried Rice
By rossboys
Heat oil in large nonstick skillet on medium-high heat
- 2 Tbsp oil
- 3/4 cup chopped smoked ham
- 3/4 cup sliced fresh mushrooms
- 1/2 cup frozen peas
- 2 green onions, sliced
- 1/2 lb uncooked cleaned medium shrimp
- 1-1/2 cups long-grain white rice, cooked
- 3 Tbsp soy sauce
- 1 egg, beaten
Creamy Pork & Cider Stew
By rossboys
adapted from Food & Wine Magazine
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 5 pounds trimmed boneless pork shoulder, cut into 1 1/2-inch cubes
- Kosher salt
- Pepper
- 10 ounces meaty slab bacon, cut into 1/2-inch dice
- 1 large yellow onion, thinly sliced
- 5 garlic cloves, finely chopped
- One 750-ml bottle sparkling dry apple cider
- 1 quart chicken stock or low-sodium broth
- 2 bay leaves
- 1/4 cup cornstarch
- 1 cup heavy cream
- 3 tablespoons grainy mustard
- 2 teaspoons finely chopped sage leaves
- 2 teaspoons finely chopped parsley
- 2 cloves garlic, minced
- salt and pepper to taste
- Potatoes
- 3 pounds small yellow or gold potatoes, peeled
- 1/3 cup olive oil
- 1 1/2 teaspoons salt
Fabio's Easy Chicken Dinner
By rossboys
Fabio Viviani
- 12 to 14 baby red potatoes, cleaned
- 3 large carrots, peeled
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- kosher salt and fresh ground black pepper
- 2 lemons
- 3 sprigs fresh oregano
- 1 sprig fresh thyme
- 2 cloves garlic, minced
- 2 chicken breast halves, bone-in, skin-on
- 3/4 cup chicken broth
Ricotta Fruit Tart
By rossboys
In a large bowl or mixer, mix ricotta and mascarpone together until completely combined, then add in honey, vanilla...
- (makes 2 dough balls):
- 3 3 3 cups all-purpose flour
- 1 1/4 1 1/4 1/2 cups (2 1/2 sticks) unsalted butter, cold
- 3/4 3/4 3/4 cup powdered sugar
- 1/4 1/4 1/4 cup ice water
- 2 2 2 eggs
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 teaspoon lemon zest
- Filling:
- 2 2 2 cups ricotta
- 2 2 2 cups mascarpone
- 3-5 3-5 3-5 tablespoons honey
- 1/2 1/2 1/2 vanilla bean, seeds scraped
- 1/2 1/2 1/2 teaspoon freshly grated lemon zest
- Fruit Topping:
- 1 1 1 cup blueberries
- 1 1 1 cup raspberries
- 1 1 1 cup blackberries
- 1 1 1 cup red currants
- Glaze:
- 1/2 1/2 1/2 cup water
- 1/2 1/2 1/2 cup orange juice
- 1/4 1/4 1/4 cup sugar
- 2 2 2 tablespoons freshly squeezed lemon juice
- 1 1 1 tablespoon cornstarch