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Recipes
Pasta with Scallops and Roasted Red Pepper Pesto
By rossboys
Adapted from “Cooking for Two” by the editors of America’s Test Kitchen (America's Test Kitchen, $35)
- 3 cloves garlic, unpeeled
- 3/4 cup roasted red peppers, patted dry and coarsely chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup low-fat ricotta cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil, divided
- 1 small shallot, peeled, minced
- 1 1/2 teaspoons fresh thyme, minced
- Kosher salt and pepper to taste
- 1/2 pound pasta (about 3 cups dry)
- 1/2 pound dry (not soaked in water) sea scallops, patted dry
Pork Tenderloin in Phyllo
By rossboys
Cooking Light
- 1 (1 lb) pork tenderloin, trimmed
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- Cooking spray
- 1 Tbsp stone-ground mustard
- 1-1/2 Tbsp chopped fresh thyme
- 8 (18x14") sheets frozen phyllo dough, thawed
- 1/2 cup hot mango chutney
Shrimp & Guacamole Lightning Rounds
By rossboys
1. In a large skillet, melt the butter over medium heat
- 1 tablespoon butter
- 24 raw or thawed frozen raw shrimp (31-40 count), peeled and deveined
- 1 large clove garlic, finely chopped
- 1/2 teaspoon paprika
- Coarse salt and black pepper
- 1 pinch cayenne
- 2 large avocados, halved
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced yellow onion
- 2 dashes hot sauce
- 24 round tortilla chips
Mexican Hot Chocolate Cheesecake
By rossboys
Combine crumbs and butter in a bowl
- Crust:
- 1-1/2 cups chocolate cookie crumbs
- 5 Tbsp butter
- Filling:
- 3 pkgs (8oz) cream cheese, softened
- 1 cup sour cream
- 1/2 cup sugar
- 12 oz semi-sweet chocolate chips, melted & cooled
- 1 tsp vanilla
- 1/2 tsp cayenne pepper
- 2 tsp cinnamon
- 4 eggs
Crispy Chicken Divan
By rossboys
Rinse chicken, pat dry. Coat chicken pieces with flour, shaking off excess
- 4 boneless, skinless chicken breasts
- 2 Tbsp all-purpose flour
- 1/4 cup Grey Poupon dijon mustard
- 1/3 cup plain dry bread crumbs
- 2 Tbsp vegetable oil
Golden Chicken
By rossboys
Preheat oven to 400 deg. Spray a baking sheet with vegetable cooking spray
- Sauce:
- 1/4 cup flour
- 1 tsp chopped fresh thyme or 1/4 tsp dried thyme
- 2 egg whites
- 1 cup dried bread crumbs
- 3 tbsp grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 4 skinless, boneless, chicken breast halves (4 oz ea)
- 1 cup plain low-fat yogurt
- 1 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 1 tsp chopped cilantro
Swiss and Bacon Dip
By rossboys
Rachael Ray
- 8 slices center cut bacon, chopped
- 8 oz softened cream cheese
- 1/2 cup mayonnaise
- 2 rounded tsp prepared Dijon style mustard
- 1 1/2 cups shredded Swiss cheese, available on dairy aisle
- 3 scallions, chopped
- 1/2 cup smoked almonds, coarsely chopped
- Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping
Shrimp Pad Thai
By rossboys
1. Bring a large pot of water to a boil
- 1/4 cup unseasoned rice vinegar, apple cider vinegar or white vinegar
- 1/4 cup fish sauce
- 1/4 cup (packed) brown sugar
- 2 teaspoons ketchup
- 2 teaspoons worcestershire sauce
- 3 tablespoons vegetable oil
- 24 medium shrimp, peeled and deveined
- 12 ounces dried flat rice noodles
- 4 eggs
- 2 cups bean sprouts
- 1 bunch scallions, greens chopped and whites reserved for another use
- 3/4 cup unsalted roasted peanuts, chopped
- 1/3 cup chopped cilantro leaves
- Siracha, for serving
- Lime wedges, for serving
Penne Pasta with Roasted Garlic Cream Sauce
By rossboys
Mimi's Restaurant recipe
- 10 med cloves garlic plus 4 Tbsp minced garlic (divided)
- 1 qt whipping cream
- Salt and pepper to taste
- Roasted roma tomatoes (see recipe)
- 6 Tbsp pine nuts
- 4 Tbsp olive oil
- 1 lb penne pasta, cooked, drained,
- 6 to 8 Tbsp thinly sliced fresh basil
- 1 cup freshly grated Parmesan cheese
- 6 Tbsp shredded Parmesan cheese, or to taste
- Roasted Roma Tomatoes
- 6 roma tomatoes, quartered
- Olive oil to taste
- Salt and pepper to taste
- 3 to 4 sprigs fresh thyme
- 1 Tbsp minced garlic
- Preheat oven to 350 degrees. Put tomatoes in center of cookie sheet and drizzle with olive oil. Add salt and pepper. Lay thyme sprigs over tomatoes. Sprinkle with garlic and bake in preheated oven 20 minutes until tomatoes are soft but not mushy.
Tomato Eggplant Zucchini Bake
By rossboys
Preheat the oven to 350 F or 175 C
- 3 medium zucchini
- 1 small/medium eggplant
- 1 pint cherry or grape tomatoes
- 1 TBSP extra virgin olive oil
- 4 large cloves garlic, minced
- 1/4 TSP kosher salt
- 1/4 TSP ground black pepper
- 2/3 cup freshly grated parmesan cheese, divided
- 1/4 cup chopped fresh basil, divided
- 1/4 cup chopped fresh parsley, divided