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Recipes
The Best Mashed Potatoes
By boscobojo
Slip the potatoes into a large pot of cold salted water and bring to a boil
- 2 1/2 lbs. Yukon gold potatoes (well scrubbed and cut into quarters)
- Kosher salt
- 1 stick unsalted butter
- 3/4 cup half and half
- 1 cup shredded smoked gouda
- Freshly ground pepper
- 1/4 cup thinly sliced chives
Crispy Chicken Tacos with Mango-Chipotle Slaw
By boscobojo
HEAT oven to 375ºF. COAT chicken with cheese mixture as directed on package; place on baking sheet sprayed with c...
- 6 small boneless skinless chicken breasts (1-1/2 lb.)
- 1 pkg. (6 oz.) FRESH TAKE Southwest Three Cheese Recipe Cheese Breadcrumb Mix, mixed together
- 3 cups coleslaw blend (cabbage slaw mix)
- 1/3 cup KRAFT Mango Chipotle Vinaigrette Dressing
- 12 corn tortillas (6 inch), warmed
- 1 mango, cut into thin matchlike sticks
Twice-Baked Potatoes
By boscobojo
Preheat oven to 400 degrees
- 8 baking potatoes, washed
- 3 Tbl canola oil
- 2 sticks salted butter
- 1 cup bacon bits (fry your own)
- 1 cup sour cream
- 1 cup Cheddar or Jack cheese, plus more for topping
- 1 cup whole milk
- 2 tsp. seasoned salt
- 3 green onions, sliced
- Freshly ground black pepper
Fruit Smoothies
By boscobojo
Mix 2 cups water and the rest of the ingredients in a blender until smooth
- 2 cups frozen grapes
- 2 cups frozen strawberries
- 2 cups frozen raspberries
- 2 small frozen bananas
- 1/4 cup agave syrup
Corn Chowdah Mac 'n' Cheese
By boscobojo
Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente
- Salt and black pepper
- 1 lb. mezzi rigatoni, penne rigate or cavatappi pasta
- 4 ears corn husked
- olive oil, for drizzling
- 1/4 lb. bacon, chopped in 1/2 inch pieces
- 1 baking potato, peeled and diced into 1/4 to 1/2 inch pieces
- 1/2 Tbl. Old Bay Seasoning
- 2 stalks celery, chopped
- 1 red Chile pepper, such as Fresno, seeded and chopped
- 1 small red bell pepper, chopped into 1/4 inch cubes
- 1 small red onion, finely chopped
- 4 cloves garlic, finely chopped
- A few sprigs thyme, chopped
- 3 Tbl. butter
- 2 Tbl. flour
- 2 cups whole milk
- 1 tsp. dry mustard
- 1/2 About 1/2 tsp. cayenne pepper
- Few grates fresh nutmeg
- 1 cup grated parmigiano-reggiano cheese
- 1 1/2 cups shredded sharp yellow cheddar cheese
Slow Cooker Pulled Pork Wraps with Coleslaw
By boscobojo
Place pork in 3 1/2 to 4 quart slow cooker; pour one bottle barbecue sauce over top
- Coleslaw:
- 1 boneless pork roast (4 lbs.)
- 1 bottle (18 oz.) barbecue sauce
- 1/2 head green cabbage, shredded
- 2 large carrots, shredded (1 cup)
- 3/4 cup mayonnaise
- 1/2 cup buttermilk
- 3 Tbl. sugar
- 1 1/2 Tbl. white wine vinegar
- 1 Tbl. lime juice
- 1/2 tsp. Dijon mustard
- 1/4 tsp. onion powder
- 1/4 tsp. ground mustard
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 24 (8 inch) Old El Paso flour tortillas for Burritos
Dipping Mixture & Crusting Mixture
By boscobojo
Preheat oven to 450 degrees
- Dipping Mixture:
- 2 egg whites
- 2 tsp. cornstarch
- Juice of 1/2 a lemon
- Crusting mixture:
- 1 cup coarse dry bread crumbs
- 1 Tbl. chopped fresh parsley
- 1 tsp. kosher salt
- 1/4 black pepper
- Minced zest of 1 lemon
- 3 Tbl. olive oil
Mascarpone Cheese & Pesto Pasta
By boscobojo
Cook pasta in boiling salted water according to package; reserve 1/2 cup of the cooking water, then drain well
- Pesto:
- 16 oz. package of pasta
- 8 oz. mascarpone cheese
- pesto sauce
- Salt and pepper to taste
- 3 cups basil leaves
- 1 1/2 cups shelled walnuts (pine nuts)
- 4 cloves peeled garlic
- 1/4 cup grated Parmesan cheese
- 1 cup olive oil
The Pittsburger hamburger
By boscobojo
Preheat the oven to 325 degrees
- 2 baking potatoes, cut lengthwise into 1/4 inch thick fries
- Cooking spray
- Salt and pepper
- 2 Tbl. butter
- 2 cloves garlic, minced
- 2 Tbl. chopped parsley
- 1/3 cup white wine vinegar
- 3 Tbl. olive oil
- 1 Tbl. superfine sugar
- 1/2 lb. cabbage, shredded
- Celery salt
- 1 cup ketchup, preferably organic or low sodium
- 1/4 cup balsamic vinegar
- 1 1/2 lbs. ground chuck
- 3 Tbl. grated onion
- 2 Tbl. Worcestershire sauce
- 8 thin slices provolone
- 8 slices (1 inch thick) Italian bread
- Fried Pickle chips with Ranch Dipper for serving
Creamy Chicken Enchiladas****
By boscobojo
1. Heat oven to 350 degrees
- 1 Tbl. olive oil
- 1/2 cup chopped onion
- 2 tsp. finely chopped garlic
- 2 cups chicken broth
- 3 Tbl. flour
- 1/2 tsp ground coriander or cumin
- 1/8 tsp. pepper
- 1/2 cup sour cream
- 2 cups shredded cooked chicken breast (rotisserie)
- 1 cup frozen corn, thawed
- 1 cup shredded Mexican cheese blend
- 1 can chopped green chilies
- 1/4 cup chopped fresh cilantro
- 8 corn or flour tortillas