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Recipes
Crock Pot Teryaki Pork Chops***
By boscobojo
Sprinkle salt & pepper on pork chops if desired, place in a gallon sized freezer bag
- 4 pork chops, about 1 inch thick
- 2 garlic cloves, minced
- 2 Tbl. brown sugar
- 1/4 cup soy sauce
- 1/3 cup chicken broth
- salt & pepper
Greek-Style Chicken Salad
By boscobojo
Preheat a grill to medium high
- 1/2 red onion, thinly sliced
- 1/2 cup Greek-style yogurt
- 2 Tbl. chopped fresh dill
- Grated peel and juice of 1 lemon
- 2 Tbl. olive oil
- Salt and pepper
- 1 1/2 lbs. skinless, boneless chicken thighs
- 3 romaine hearts, chopped
- 1 English cucumber, chopped
- 1/2 pint grape tomatoes, halved
Beef Stock
By boscobojo
1. Roast the beef bones at 350 degrees for 40 minutes
- 2-4 lbs beef bones
- 2 onions, chopped
- 3 garlic cloves, chopped
- 2 leeks, white part only, sliced
- 4-6 carrots, scraped and sliced
- 2-3 celery ribs, washed and chopped
- 1 bunch chopped parsley stems
- black peppercorn
- white peppercorn
- red peppercorn
- green peppercorn
- bay leaf
- thyme, to taste
- rosemary, to taste
- 3 quarts water
Italian Sausage and Potato Roast
By boscobojo
1. Preheat oven to 450 degrees
- 1 small yellow pepper, cut into strips
- 1 small green pepper, cut into strips
- 1/2 sweet onion, such as Vidalia, sliced
- 3/4 lb. red potatoes, cut into quarters
- 1 Tbl. olive oil
- 1/4 tsp. dried oregano
- 1 tsp. garlic salt
- pepper
- 1 lb. Italian sausage, cut into chunks (about 4 links)
Super Easy FarFalle
By boscobojo
In a large pot, boil water and cook pasta al dente
- 1 1/2 lbs. farfalle pasta
- 3 cups chicken stock
- 1/4 cup rind of Parmesan cheese, cut up
- 2 roma tomatoes, coarsely chopped
- 2 garlic cloves, minced
- 1/2 cup fresh basil leaves, cut chiffonade style (thin strips)
- 1 oz. olive oil
- 2 tsp. balsamic vinegar
- salt and black pepper to taste
- 1/2 cup shredded Parmesan cheese
Creamy Four Cheese Garlic Spaghetti Sauce***
By boscobojo
Heat olive oil and butter on medium heat in a large skillet, add minced garlic and coo for about 1 minute on medium...
- 1 tablespoon olive oil
- campaignIcon
- 1 tablespoon butter
- 5 garlic cloves, minced
- 8 oz spaghetti
- 1 cup cooked pasta water
- 1 chicken bullion cube
- 1 cup heavy cream
- 1 and 1/2 cups of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
- parsley or chives or green onions, finely chopped
Tropical Watermelon Sorbet
By boscobojo
In a blender, blend the watermelon, pineapple juice, ginger ale, lime juice, and grenadine until smooth
- 1 (2 lb.) piece seedless watermelon, rind removed and flesh cut into 1 inch pieces to yield about 3 1/2 cups
- 1 (6 oz.) can pineapple juice, chilled
- 3/4 cup ginger ale, chilled
- 1/3 cup fresh lime juice (from about 3 large limes)
- 1/2 cup grenadine (recommended: Rose's)
Cone-Oli
By boscobojo
Put the ricotta in a fine-mesh sieve set over a bowl
- 1 1/4 cups ricotta cheese
- 1/4 cup cream cheese, at room temperature
- 1/3 cup confectioners' sugar, plus more for dusting
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1 tsp. finely grated orange zest
- 1/3 cup finely chopped bittersweet or semisweet chocolate (about 2 ounces)
- 6 sugar cones
- 2 Tbl. finely chopped pistachios
Low-Cal Fettuccine Alfredo
By boscobojo
1. Make the sauce: Melt the butter in a skillet over medium heat
- 1 Tbl. unsalted butter
- 1 clove garlic, minced
- 1 tsp. grated lemon zest
- 2 tsp. all-purpose flour
- 1 cup low-fat milk
- Kosher salt
- 2 Tbl. Neufchatel or low-fat cream cheese
- 3/4 cup grated Parmesan cheese, plus more for topping
- 3 Tbl. chopped fresh parsley
- 12 oz. fresh fettuccine
Tropical Citrus-mint Sorbet
By boscobojo
Cut lemons in half. Cut 1 lemon half into thin slices
- 3 lemons, divided
- 1 cup boiling water
- 1 pkg. (3 oz.) Jell-O Lemon Flavor
- 1/2 cup Kool-aid Lemonade Flavor sugar-sweetened soft drink mix
- 1 1/2 cups coarsely chopped fresh pineapple
- 1/2 cup loosely packed fresh mint, thinly sliced