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Recipes
Quinoa-Corn Salad
By boscobojo
Cook 1/2 cup red quinoa as the label directs
- 1/2 cup red quinoa
- 3 shucked ears of corn
- 1 chopped large heirloom tomato
- 2 slices scallions
- 3 Tbl. olive oil
- 3 Tbl. lime juice
- 1/2 tsp. kosher salt
Slow Cooker Barbecue Chicken
By boscobojo
Put chicken in a slow cooker
- 24 oz. boneless chicken
- 3/4 cup barbecue sauce
- 1/4 cup reduced fat Italian dressing
- 2 Tbl. brown sugar
- 1 Tbl. worcestershire sauce
- 2 Tbl. cornstarch
- 2 Tbl. chicken broth
Grilled Fruit Skewers with Chili and Lime
By boscobojo
Soak 18 wooden skewers in water for 20 minutes
- 1/2 (5 to 6 lb.) seedless watermelon, cut into 1 inch cubes
- 1 pineapple, peeled, cored and cut into 1 inch cubes
- 2 mangoes, peeled, pitted and cut into 1 inch cubes
- Grated zest and juice of 1 lime
- Vegetable oil, for brushing
- 2 tsp. chili powder
- Coarse sea salt
Potato Salad (Angela's Mom receipe)***
By boscobojo
Cook potatoes and then cool
- 5 lbs. russet potatoes
- green, red, yellow peppers
- 3 stalks celery
- 8-12 eggs (hard boiled)
- 1 1/2 cup mayo
- 1 1/2 cup miracle whip
- 1-3 Tbl. sugar
- mustard
Pasta Carbonara with Corn and Chiles
By boscobojo
Bring a large pot of water to a boil, salt it , add the pasta and cook until al dente
- 1 lb. egg tagliatelle or egg fettuccine pasta
- 3 Tbl. olive oil
- 1/4 - 1/3 lb. pancetta, finely diced
- 4 ears corn, kernels scraped from the cob or 1 1/2 to 2 cups thawed frozen corn kernels
- 2 small fresno or italian cherry chile peppers, seeded and finely chopped
- 6 cloves garlic, finely chopped
- 2 Tbl. chopped fresh thyme
- 1/2 cup finely chopped flat-leaf parsley
- 1/2 cup dry white wine
- 3 extra large organic egg yolks, beaten (reserve the egg whites for baking or breakfasts)
- 1/2 cup each grated (nutty) parmigiano-reggiano and (tangy) pecorino-ramano cheese
- A handful chives, snipped into 1-inch pieces
Pecan Rolls
By boscobojo
Thaw bread dough 1 hour until still firm
- 2 loaves frozen bread dough
- chopped pecans or walnuts
- 1 stick butter
- 1 cup brown sugar
- 1 cup brown sugar
- 1 Tbl. milk
- 1 Tbl. cinnamon
- 1 large vanilla (cooking kind) pudding
Crunchy Kale and Quinoa Salad
By boscobojo
Bring a large pot of slated water to a boil
- 1 1/2 cups uncooked quinoa
- 1/2 cup toasted pecans, chopped
- 1/3 bunch of basil, chopped
- 1/3 bunch flat leaf parsley, chopped
- 1/2 cup dried cherries
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cups chopped kale, stems removed
- 1/4 cup crumbled feta cheese
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- Kosher salt to taste
Dip (Dennis likes this)
By boscobojo
Mix all ingredients and serve with carrots and pumpernickel sticks
- 16 oz. sour cream
- 1/2 jar Hormel bacon bits
- 2 cups shredded cheddar cheese
- 1 pkg. Hidden valley Ranch
Brown Sugar Banana Bread
By boscobojo
Beat margarine, applesauce, eggs, milk and brown sugar in a large mixing bowl until smooth
- 4 Tbl. margarine, softened
- 1/4 cup applesauce
- 2 eggs
- 2 Tbl. skim milk or water
- 3/4 cup packed light brown sugar
- 1 cup mashed bananas (2-3 medium)
- 1 3/4 cup flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup coarsely chopped walnuts or pecans
Creamy Parmesan Risotto with Bacon and Walnuts
By boscobojo
Pompeian Robust Extra Virgin Olive Oil, for serving For the balsamic vinegar reduction: Make sure your home is wel...
- Balsamic Vinegar Reduction:
- 1 cup Pompeian Balsamic Vinegar
- 1 tablespoon agave or honey, optional
- Risotto:
- 6 cups vegetable stock
- 1/4 cup Pompeian Smooth Extra Virgin Olive Oil
- 1/2 cup finely chopped shallots
- 1/4 cup diced bacon
- 1 1/2 cups arborio or carnaroli rice Salt and freshly ground black pepper
- 2 ounces finely grated Parmesan
- 1/2 cup chopped walnuts