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Recipes
Grilled Mozzarella-Stuffed Chicken
By boscobojo
Cut a wide pocket in each chicken breast half, taking care to not cut through back or sides
- 4 boneless skinless chicken breast halves (about 2 lbs.) tenders removed
- 3/4 cup Lawry's Mediterranean Herb & White Wine Marinade, divided
- 4 slices fresh mozzarella cheese
- 1 jar (7oz) roasted red peppers, drained
Fresh Corn Casserole with Red Bell Peppers and Jalapenos
By boscobojo
Preheat oven to 350 degrees
- 8 ears corn (still in husk)
- 2 red bell peppers, diced
- 2 fresh jalapenos, diced
- 1 cup heavy cream
- 1/2 cup milk
- salt and freshly ground black pepper
- 1 stick salted butter, cut into pieces
Watermelon Salad
By boscobojo
Combine first 4 ingredients in large bowl
- 8 cups loosely packed torn Boston lettuce
- 2 cups seedless watermelon chunks
- 3/4 cup quartered cucumber slices
- 1/3 cup thin small red onion slices, separated into rings
- 1/3 cup Kraft Light Raspberry Vinaigrette Dressing
- 1 Tbl. Kraft Mayo with Olive Oil Reduced Fat Mayonnaise
Crock Pot BBQ Cranberry Chicken***
By boscobojo
Combine all ingredients in a gallon sized freezer bag
- 2 lbs. chicken breast
- 1/4 cup dried minced onion
- 1 (16 oz.) can whole cranberry sauce
- 1 cup BBQ sauce (I use Sweet Baby Rays)
Sausage & Chicken Kabobs
By boscobojo
1. In a large resealable plastic bag, combine the first five ingredients; add the chicken and sausage
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/8 teaspoon seasoned salt
- 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
- 1 pound fully cooked kielbasa or polish sausage cut into 3/4-inch slices
- 4 medium red potatoes, cut into 1-1/2-inch cubes
- 2 cups cubed fresh pineapple
- ranch salad dressing
Chicken & Bacon Appetizers **
By boscobojo
Mix brown sugar and chili powder together and set aside
- 1 1/4 lb. boneless skinless chicken breast
- 1 lb. sliced bacon
- 2/3 cup packed brown sugar
- 2 Tbl. chili powder
Grilled Pork Tenderloin with Corn on the Cob
By boscobojo
Make the pork: Combine the paprika, 2 tsp
- For the Pork and Corn:
- 1 Tbl. paprika
- Kosher salt and freshly ground pepper
- 1 tsp. packed light brown sugar
- 1 tsp. ground cumin
- 1 tsp. mustard powder
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 2 tsp. extra virgin olive oil, plus more for brushing
- 2 small pork tenderloins (about 1 1/2 pounds total)
- 4 ears corn, husked
- For the Sauce:
- 3/4 cup apple cider vinegar
- 3 Tbl. packed light brown sugar
- 2 Tbl. Ketchup
- 1/2 tsp. red pepper flakes
- Kosher salt
Alfredo Sauce
By boscobojo
In a saucepan or skillet, warm the butter and cream
- 1 stick butter
- 1 cup heavy cream
- Salt and freshly ground black pepper
- 2 cups freshly grated Parmesan
- Pasta cooking water, as needed
Baked Tortellini with Kale Pesto
By boscobojo
Preheat the oven to 425 degrees F
- Kosher salt
- 1 12 - to 14-ounce package spinach and cheese tortellini
- 7 cups baby kale (about 8 ounces)
- 1/4 cup extra-virgin olive oil
- 1 clove garlic
- 1/4 cup plus 2 tablespoons grated parmesan cheese
- Freshly ground pepper
- 1 cup heavy cream
- 1/4 cup sliced sun-dried tomatoes (not oil-packed)
- 3/4 cup shredded part-skim mozzarella cheese (about 3 ounces)
- 1/4 cup panko breadcrumbs
- 2 tablespoons pine nuts, roughly chopped
- 2 tablespoons chopped fresh parsley
Pretzel Jello
By boscobojo
Mix crushed pretzels, melted butter and sugar
- 2 cups crushed pretzel
- 3/4 cup melted margarine
- 4 Tbl. sugar
- 3/4 cup sugar
- 1 8 oz. cream cheese, softened
- 1 large cool whip
- 1 6oz. pkg. Strawberry jello
- 2 cups boiling water
- 20 oz. frozen strawberries