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Recipes
Vermicelli with Garlic and Herbs
By rossboys
Cooking Light
- 8 oz vermicelli
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp lemon juice
- 2 Tbsp chopped fresh parsley
- 2 tsp minced garlic
- 1 tsp dried basil
- 1 tsp salt
- 1 tsp black pepper
Smothered Chicken with Brown Rice
By rossboys
Cook and stir bacon in large nonstick skillet on medium heat 5 min or until crisp
- 4 slices bacon, chopped
- 4 small boneless skinless chicken breasts (1 lb)
- 4 lg carrots, thinly sliced
- 1 large onion, chopped
- 1 cup fat-free reduced-sodium chicken broth, divided
- 2 oz 1/3 less fat cream cheese, cubed
- 3 cups hot cooked brown rice
Red Wine-Braised Short Ribs
By rossboys
“This may be my favorite recipe ever,” says Ina Garten of this dish from her new cookbook, Cook Like a Pro
- 5 lb very meaty bone-in beef short ribs, cut into 2-inch chunks
- ¼ cup olive oil, plus more for brushing
- 2½ Tbsp kosher salt, divided
- 1 Tbsp freshly ground black pepper, divided
- 3 cups chopped leeks, white and light green parts (3 leeks)
- 3 cups chopped celery (5-6 ribs)
- 2 cups chopped yellow onions (2 onions)
- 2 cups chopped unpeeled carrots (6 carrots)
- 1½ Tbsp minced garlic (5 cloves)
- 1 (750-ml) bottle dry red wine (such as Burgundy, Côtes du Rhône or Chianti)
- 4 cups unsalted beef stock, preferably homemade or College Inn
- 1 cup canned crushed tomatoes, such as San Marzano
- 1 (11.2-oz) bottle Guinness draught stout
- 6 sprigs fresh thyme, tied with kitchen string
Jalapeño Pillows
By rossboys
Heat oven to 350°F. In medium bowl, stir together cream cheese, Cheddar cheese, chiles, salt, pepper and garlic ...
- 12 oz cream cheese, softened
- 1 1/2 cups shredded Cheddar cheese (6 oz)
- 1/2 cup diced fresh jalapeño chiles (or to taste)
- Salt and pepper to taste
- Garlic powder to taste
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits
- 1 egg
- Water
Jerk-Style Chicken
By rossboys
Combine first 12 ingredients in a blender; process until well-blended
- 1 tsp grated lime rind
- 1/4 cup fresh lime juice
- 1 Tbsp ground allspice
- 1 Tbsp brown sugar
- 1 to 2 Tbsp finely chopped jalapeno pepper
- 2 Tbsp olive oil
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 1 tsp dried thyme
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 garlic cloves, chopped
- 1/2 cup chopped onion
- 6 skinless, boneless chicken thighs
- 3 6oz skinless, boneless chicken breast halves
- Cooking spray
Cherry & Apple Slab Pie
By rossboys
RecipeforTogetherness
- Slab Pie:
- 1 box
- (15 ounces)
- refrigerated pie crusts
- 1 13 x 9-inch Chinet® Bakeware Pan
- 1 can (21 ounces) Lucky Leaf® Regular or Premium Cherry Pie Filling
- 1 can (21 ounces) Lucky Leaf® Premium Apple Pie Filling
- Crumb Topping:
- 1/3 cup sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter OR margarine, chilled
- Caramel Topping:
- 1 tablespoon butter OR margarine, melted
- 2 tablespoons brown sugar
- 1/4 cup Karo® Light OR Dark Corn Syrup
Cranberry and Apple Crumble
By rossboys
Cooking Light
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup chilled butter, cut into small pieces
- 6 cups sliced peeled Braeburn apple
- 1 cup fresh cranberries
- 1/3 cup fresh orange juice
- 2 Tbsp granulated sugar
- 1 Tbsp cornstarch
Scallops in Champagne Sauce
By rossboys
Heat oil in a lg nonstick skillet over med-high heat
- 1-1/2 Tbsp olive oil
- 1-1/2 lbs sea scallops
- 1 cup sliced shiitake mushroom caps (~ 4 oz)
- 1-1/2 Tbsp chopped shallots
- 1/2 cup Champagne or sparkling wine
- 1 Tbsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp dried tarrogon
- 1/4 cup reduced-fat sour cream
Slow Cooked or Instant Pot Balsamic Pot Roast
By rossboys
This recipe is for 10 servings
- 1 1 1 tablespoon olive oil
- 4 4 4 pounds (2 kg) chuck roast or blade roast, boneless and trimmed of excess fat
- 2 2 2 yellow onions chopped
- 8 8 2 cloves garlic smashed with the back of a spoon (or 2 tablespoons minced garlic)
- 1 1 to pound (500 grams) baby potatoes, white or Yukon gold, (you may need to halve them if they are too large)
- 4 4 2-inch large carrots, cut into 2-inch pieces
- 2 2 1-inch stalks celery, cut into 1-inch pieces
- 1/4 1/4 1/4 cup balsamic vinegar
- 2 2 2 tablespoons Dijon mustard
- 1 1 1 tablespoon brown sugar
- 2 2 2 teaspoons dried thyme
- 1-2 1-2 1-2 teaspoons vegetable stock powder or bullion powder
- 1 1 to teaspoon salt, or to taste
- 1/2 1/2 to teaspoon freshly ground black pepper, or to taste
- 1 1 1 cup reduced-sodium beef broth
- 2 2 2 tablespoons plain flour (optional -- for a thick gravy)
- 2 2 to tablespoons fresh chopped parsley, to serve
Chicken Breasts Stuffed with Goat Cheese & Garlic
By rossboys
Combine goat cheese, 2 Tbsp basil, and minced garlic; set aside
- 4 oz goat cheese, softened
- 3 Tbsp thinly sliced fresh basil, divided
- 1 Tbsp minced garlic
- 4 6oz skinless, boneless chicken breast halves
- 1 25.5oz jar fat-free Italian herb pasta sauce
- 3 whole garlic cloves
- 3 cups hot cooked fettucine (~ 6 oz uncooked pasta)