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Recipes
Golden Potato-Leek Soup with Cheddar Toasts
By rossboys
Yukon gold potatoes are the key ingredients to give the soup rich, buttery flavor
- Cheddar toasts:
- 1 Tbsp butter
- 3 cups thinly sliced leek (~ 3 medium)
- 6 cups cubed peeled Yukon gold potato (~ 2-1/4 lbs)
- 2 cups water
- 1/2 tsp salt
- 2 (14oz) cans organic vegetable broth
- 2 thyme sprigs
- 8 (1/4" inch thick) slices diagonally cut sourdough French bread baguette
- Cooking spray
- 1/2 cup (2oz) shredded sharp cheddar cheese
- 1/8 tsp ground red pepper
- Remaining ingredients:
- 1/3 cup whipping cream
- 1/4 tsp freshly ground black pepper
- Thyme sprigs (optional)
Oven-Baked Mushroom & Bacon Risotto
By rossboys
HEAT oven to 300ºF. PLACE 2-qt
- 2 slices OSCAR MAYER Bacon
- 1 onion, finely chopped
- 1/2 lb. portobello mushrooms, gills removed, mushroom caps and stems chopped
- 1 cup Arborio rice, uncooked
- 2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
- 1/8 tsp. dried thyme leaves
- 1/4 tsp. ground black pepper
- 2/3 cup KRAFT Shredded Parmesan Cheese
Pork with Pineapple Salsa
By rossboys
Preheat oven to 450 deg. In a small bowl, combine 2 tbsp of brown sugar, mustard, paprika, and ginger
- 3 tbsp firmly packed lt brown sugar, divided
- 2 tbsp Dijon mustard
- 1 tsp paprika
- 1/2 tsp ground ginger
- 1 pork tenderloin (about 1-1/4 lbs), trimmed
- 1 cup diced fresh pineapple or 1 can (8-1/2 oz) unsweetened pineapple rings, diced
- 1/4 cup unsweetened pineapple juice
- 1/3 cup finely chopped red or green bell pepper
- 1/4 cup sliced green onion
- 1/8 tsp crushed hot red pepper flakes (optional)
Marinated Flank Steak
By rossboys
To prepare the marinade, in a small bowl, combine the dressing, lemon juice, vinegar, garlic, bay leaves, and peppe...
- Marinade:
- 1 flank steak (about 1 lb), trimmed
- 1/3 cup reduced-calorie Italian dressing
- 1/4 cup fresh lemon juice
- 2 Tbsp red-wine vinegar
- 3 cloves garlic, crushed
- 2 bay leaves, crumbled
- 3/4 tsp black pepper
Parmesan Mushroom Pasta with Truffle Oil
By rossboys
Cook 1 lb pasta according to package directions, then drain, rinse under cool water, and set aside
- 1 lb pasta*
- 1 Tbsp olive oil
- 1 large onion, sliced
- 1 lb mushrooms, sliced
- 3 – 4 cloves garlic, minced
- 2 Tbsp butter
- 2 Tbsp flour
- 1/2 – 1 cup cream**
- 1/2 cup parmesan cheese, grated
- truffle oil, to taste***
- salt and pepper, to taste
- I used penne, but any pasta that can soak up the sauce would be good here.
- You can substitute whole milk for the cream, if desired.
- Truffle oil may seem pricey, but a small bottle should last you a long time because you only need to use a drop or two at a time.
White Clam Spaghetti Sauce
By rossboys
In a skillet heat the olive oil over medium heat
- 1/4 cup olive oil
- 1 clove garlic, peeled, finely chopped
- Pinch of red pepper flakes
- 1 - 6 oz can chopped clams, undrained
- 1/4 cup warm water
- 1/4 cup chopped parsley
- 1/4 tsp salt
- 1/4 tsp oregano
- 1 4 tsp coarse black pepper
- 6 oz spaghetti or linguine, cooked al dente according to pkg directions
- grated Parmesan cheese (optional)
Mixed Vegetable Grill with Feta
By rossboys
Mix all ingredients. Wrap mixture in double thickness of foil
- 2 cups (1/2" thick) zucchini slices
- 1 pkg (4oz) crumbled feta cheese
- 1 cup (1/2" thick) green pepper strips
- 1 cup tomato wedges
- 1/2 cup (1/4" thick) onion rings
- 1 Tbsp chopped fresh oregano, crushed
- 1 Tbsp olive oil
Beef Stroganoff
By rossboys
Cooking Light
- 1 8oz carton reduced-fat sour cream
- 3 Tbsp no salt-added tomato paste
- 1 tsp Worcestershire sauce
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/8 tsp freshly ground black pepper
- 2 lbs boneless sirloin steak, cut into 2" strips
- 1 Tbsp butter
- 1/2 cup chopped onion
- 1 14oz can less-sodium beef broth
- 2 cups sliced mushrooms
- Chopped fresh parsley (optional)
- 8 cups cooked medium egg noodles (~ 7 cups uncooked)
Asiago Crusted Chicken with Tomato & Basil
By rossboys
1.Lightly moisten chicken with water
- 4 boneless, skinless chicken breast halves (about 1 lb.)
- 1 cup shredded Asiago cheese (about 4 oz.)
- 1 Tbsp. olive oil
- 1 cup finely chopped onion
- 2 tomatoes, chopped
- 1/2 cup dry white wine
- 1 1/2 cups water
- 1 tub Knorr® Homestyle Stock - Chicken
- 2 Tbsp. fresh basil leaves
Tex-Mex Rubbed Pork Tenderloins with Corn & Tomato Salsa
By rossboys
Weber
- Salsa
- 2 ears fresh corn, husked
- Extra-virgin olive oil
- 1 cup red grape tomatoes, each cut lengthwise in half
- 1 cup yellow grape tomatoes, each cut lengthwise in half
- 1/2 Hass avocado, cut into 1/4-inch dice
- 2 scallions (white and light green parts only), finely chopped
- 2 tablespoons finely chopped fresh cilantro leaves
- 1/2 –1 jalapeño chile pepper, finely chopped
- 1/2 teaspoon kosher salt
- Rub
- 2 teaspoons ground cumin
- 2 teaspoons packed dark brown sugar
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ancho chile powder
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 2 pork tenderloins, each about 1 pound, trimmed of excess fat and silver skin