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Recipes
Santa Fe Chicken Quesadillas
By boscobojo
1. Combine 1/2 cup salsa, chicken and next 3 ingredients
- 1 1/4 cups salsa, divided
- 1 cup chopped cooked chicken breast
- 2 Tbl. chopped fresh cilantro
- 1 tsp. ground cumin
- 1 (4.5 oz.) can chopped green chiles, drained
- 6 (7-inch) flour tortillas
- 1 cup (4 oz) shredded cheddar cheese
Baked Chicken Breasts with Parmesan Crust
By boscobojo
Preheat the oven to 450 degrees
- 2 Tbl. dijon mustard
- 1/2 tsp. thyme leaves, chopped
- Kosher salt
- 4 boneless, skinless chicken breast halves (about 8 oz. each)
- 3/4 cup freshly grated Parmesan cheese
- 3/4 cup panko or dried coarse baguette breadcrumbs
- Cooking spray
Yogurt Dip
By boscobojo
In a blender, mix together yogurt, cream cheese and zest of fruit until smooth
- 6 oz. Yoplait Yogurt (any flavor)(strawberry)
- 8 oz. cream cheese, softened
- Stacy's Simply Naked Pita Chips
- Zest of one lemon
- Zest of 1/2 orange
Lasagna (Aunt Susan's)**
By boscobojo
Saute onion and garlic in 1 Tbl
- 1 lb. ground chuck
- 2 cans spaghetti sauce (24 or 32 ounces)
- 2 small cans tomato paste
- 1 can (24 oz.) stewed tomatoes
- 1/2 cup wine
- 4 cloves garlic, minced
- 1 small onion
- 1/2 cup sugar
- 1 box lasagna noodles
- 1 pkg. mozarella cheese
- 1 pkg. Monterey Jack cheese
- Parmesan cheese
Hoisin Chicken Sliders
By boscobojo
Combine all ingredients except buns in a slow cooker
- 8 skinless boneless chicken thighs
- 1 1/2 cup hoisin sauce
- 1 Tbl. Kikkkoman rice vinegar
- 24 mini buns
Fieri - 4
By boscobojo
Combine milk, eggs, nutmeg, cinnamon and vanilla in a shallow bowl
- 1 1/2 cups milk
- 2 eggs, beaten
- 1/8 tsp. ground nutmeg
- 1/4 tsp. ground cinnamon
- 1/2 tsp. vanilla extract
- 3 ounces cream cheese, room temperature
- 8 (2 oz) thick slices bread
- 2 bananas, very thinly sliced
- 1 cup strawberries, very thinly sliced
- 4 Tbl. butter
- 1/4 cup powdered sugar
- Maple syrup
Fried Pickle Chips with Ranch Dipper
By boscobojo
Make the fried pickles: Pat the pickles chips dry
- 16 Homemade Pickle Chips
- Flour, for Dredging
- 2 eggs, lightly beaten
- 1 cup panko breadcrumbs
- 1/4 cup cornmeal
- olive oil for shallow frying
- 1 cup sour cream or Greek yogurt
- 1/2 small lemon, juiced
- 3 Tbl. chopped fresh herbs (such as dill, chives and parsley)
- 2 tsp. white wine vinegar
- 1 large clove garlic, grated or pasted
- 1 tsp. hot sauce
- Salt and pepper
Jambalaya
By boscobojo
In a slow cooker, combine chicken, sausage, tomatoes, celery, onion, green pepper, soy sauce, creole seasoning and ...
- 1 lb. skinless, boneless chicken breast, cut into 1 inch cubes
- 1 lb. smoked sausage, cut into 1/2 inch slices
- 1 lb. diced fresh tomatoes
- 3 celery stalks, chopped
- 1 small onion, chopped
- 1 green bell pepper, seeded and chopped
- 1/2 cup Kikkoman Less Sodium Soy Sauce
- 1 Tbl. Creole seasoning
- 4 bay leaves
- 3 cups cooked rice
Spinach-Herb Pesto Linguine
By boscobojo
1. Place spinach in a microwave-safe bowl; cover bowl with plastic wrap
- 4 ounces fresh baby spinach $
- 1/4 cup slivered blanched almonds
- 1/4 cup fresh basil leaves
- 2 teaspoons chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon black pepper
- 1 large garlic clove, chopped
- 2 tablespoons organic vegetable broth
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 2 tablespoons extra-virgin olive oil $
- 1 ounce Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)
- 8 ounces uncooked linguine
Chicken Parmesan
By boscobojo
Combine flour with salt and pepper to taste on a large plate
- 1/2 cup all purpose flour
- 8 boneless skinless chicken breast halves, pounded to uniform thinness
- 1/2 cup olive oil
- 2 Tbl. butter
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 3/4 cup wine (white or red)
- 3 (14.5 oz) cans crushed tomatoes
- 2 Tb. sugar
- 1/4 cup chopped fresh parsley, divided, plus more for garnish
- 1 1/2 cups freshly grated Parmesan cheese
- 1 lb. thin linguine or other pasta, cooked al dente