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Recipes
Creamy Red Potatoes
By boscobojo
Place potatoes in a slow cooker
- 2 lbs. small red potatoes, quartered
- 8-oz. pkg. cream cheese, softened
- 10 3/4 oz. can cream of potato soup
- 1 envelope dry ranch salad dressing
White Chocolate-Salted Caramel Tart
By boscobojo
Heat oven to 325 degrees. Spray 9 inch tart pan with removable bottom with cooking spray
- 1 pkg. (4 oz.) Baker's White Chocolate, divided
- 3 Tbl. butter
- 2 cups Planters sliced almonds, ground
- 1 pkg. (3.3 oz.) Jell-O White Chocolate Flavor Instant Pudding
- 1 cup plus 2 Tbl. milk, divided
- 1 cup thawed Cool Whip
- 12 Kraft caramels
- 1/4 tsp. sea salt
Beef Tenderloin with Basil Crema - Watermelon Basil Salad - Grilled Plantains
By boscobojo
Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side
- 1/4 small red onion, thinly sliced
- 3 cups basil leaves
- 1 avocado, chopped
- 1 clove garlic, smashed
- 1/2 cup Mexican crema or sour cream
- Juice of 2 limes
- Kosher salt and freshly ground pepper
- 1 1 3/4 - to 2-pound beef tenderloin (about 2 inches in diameter)
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 1/2 teaspoons ground cumin
- 2 black (ripe) plantains
- 3 cups diced watermelon (about 6 ounces)
- 1/2 cup crumbled Cotija cheese (about 2 ounces)
- 1 tablespoon finely chopped jarred or fresh aje peppers (Peruvian yellow chiles)
Creamy Caramelized Onion Pasta
By boscobojo
In a large slow cooker, combine the onions and olive oil
- 3 lbs. yellow onions, thinly sliced
- 2 Tbl. olive oil
- 1 lb. fettuccine pasta
- 8-ounce container creme fraiche
- 5-ounce container arugula
- 1 cup thinly sliced sun-dried tomatoes
- salt and pepper
Chicken Sausage Rigatoni in a Spicy Vodka Sauce
By boscobojo
Bring a large pot of water to boil for the pasta
- 1 Tbl. butter
- 1 Tbl. olive oil
- 1 lb. chicken sausage, casings removed
- 1/2 cup roughly chopped onion
- 1 jalapeno, chopped
- 2 cloves garlic, finely chopped
- 1/2 cup roughly chopped green pepper
- 1 tsp. Hungarian hot paprika
- 1 tsp. Italian seasoning
- Salt and freshly ground pepper
- 1 (28 oz) can whole tomatoes with basil
- 1/3 cup vodka
- 1 cup heavy cream
- 1 lb. rigatoni
- 1 cup grated Asiago cheese
- 3 Tbl. freshly chopped parsley leaves
Kikkoman Breakfast
By boscobojo
I make a breakfast stir fry, bell peppers, ground sausage, add the scrambled egg yolks and just when they get finis...
- Bell Peppers
- ground sausage
- scrambled egg yolk
- rice
- soy sauce
- maple syrup
Special Spinach Salad
By boscobojo
Toss spinach with all remaining ingredients except dressing in large bowl
- 1 pkg. (6 oz.) baby spinach leaves
- 3/4 cup pomegranate seeds
- 1/2 cup Athenos Traditional Crumbled Feta Cheese
- 3 slices Oscar Mayer Bacon, cooked, crumbled
- 3 green onions, sliced
- 1/3 cup Kraft Balsamic Vinaigrette Dressing
Heirloom Pizza Margherita
By boscobojo
Heat oven to 400 degrees. Unroll pizza dough onto baking sheet sprayed with cooking spray; pat into 15X10 inch rec...
- 1 can (13.8 oz.) refrigerated pizza crust
- 1 1/2 cups shredded mozzarella cheese with a touch of Philadelphia, divided
- 4 heirloom tomatoes (1 1/2 lb.) sliced
- 1/3 cup Kraft Sun Dried Tomato Vinaigrette Dressing made with Extra virgin Olive Oil
- 2 cloves garlic, minced
- 3 Tbl. Kraft grated parmesan cheese
Thai Pork Noodle Bowl***
By boscobojo
In large baking dish, arrange pork chops evenly
- Marinade:
- 4 boneless ribeye pork chops
- 1/4 cup soy sauce
- 1/4 cup chopped cilantro
- 3 cloves garlic, crushed
- 3 Tbl. brown sugar
- 1 Tbl. vegetable oil
- 1 lime, juiced
- Peanut Noodles & Sauce
- 10 oz. pasta (spaghetti, linguini or angel hair)
- 1 lime, juiced
- 2 cloves garlic, finely minced
- 1/2 cup creamy peanut butter
- 1 cup hot water
- 2 Tbl. soy sauce
Chicken Panzanella Salad
By boscobojo
Preheat oven to 400 degrees
- 1 soft baguette (10 oz.), but into 3/4 inch cubes
- 1 1/2 lb. boneless, skinless chicken breasts, pounded to about 1/2 inch thick
- 3 Tbl. olive oil
- 2 large tomatoes, each cut into 8 wedges
- 1 small English cucumber, halved lengthwise and cut into 1/4 inch pieces
- 1/2 red onion, halved and thinly sliced
- 4 oz. reduced fat feta, crumbled (about 3/4 cup)
- 1/3 cup fresh basil leaves, thinly sliced
- 3 Tbl. red wine vinegar
- 1 Tbl. drained capers