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Recipes
Chicken Skewers
By boscobojo
Soak bamboo skewers in water for 30 minutes
- 16 bamboo skewers
- 2 lbs. skinless, boneless chicken breast, cut into 1 inch strips
- 1 tsp. salt
- 1 tsp. sugar
- 1 cup coconut milk
- 1/2 cup crunchy peanut butter
- 2 Tbl. soy sauce
- 1 tsp. white sugar
- 1 clove garlic, minced
- 1/2 cup water
Puppy Chow
By boscobojo
Melt butter, peanut butter, and chips together just until smooth
- 1/2 cup butter
- 1 cup peanut butter
- 12 oz. pkg. chocolate chips
- 12.5 oz. pkg. Crispix Cereal
- Powdered sugar, at least 3 cups
Slow Cooker Shredded Turkey Gyros
By boscobojo
Spray 4 quart slow cooker with cooking spray
- 2 Tbl. butter or margarine, softened
- 6 cloves garlic, finely chopped
- 1 tsp. salt
- 1 1/2 tsp. dried oregano leaves
- 1 1/2 lb. turkey thighs, skin removed
- 1 medium red onion, halved, sliced
- 1 cup plain yogurt
- 1 tsp. dried dill weed
- 2 clove garlic, finely chopped (about 1 tsp.)
- 1/2 small cucumber, unpeeled, finely chopped
- 6 pita fold breads (without pocket)
- 3/4 cup chopped tomatoes
Red Fruit Salad with Balsamic Vinegar & Basil
By boscobojo
In a small bowl, whisk the vinegar and sugar until the sugar dissolves
- 2 Tbl. balsamic vinegar
- 1 Tbl. sugar
- 1 lb. cherries, halved and pitted
- 1 lb. strawberries, hulled and quartered
- 10 medium fresh basil leaves, sliced
- 1 lb. red grapes, halved
- 6 oz. raspberries
Spring Chicken Salad
By boscobojo
Place the potatoes in a small pot and cover with water
- 1/2 lb. small red-skinned potatoes, halved
- Kosher salt
- 2 Tbl. chopped fresh chives
- 2 Tbl. chopped fresh tarragon
- 2 Tbl. white wine vinegar
- 1/4 cup low-fat Greek yogurt
- Freshly ground pepper
- 1/4 cup olive oil
- 4 romaine hearts, torn
- 1 rotisserie chicken, skin removed and meat shredded
- 1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced
- 4 radishes, cut into wedges
- 1 yellow bell pepper, thinly sliced
Slow Cooker Salsa Chicken
By boscobojo
Mist a slow cooker with cooking spray
- 2 lbs. boneless, skinless chicken thighs, trimmed
- salt and pepper
- 1 cup jarred salsa
- Juice of 1 lime
- 1/4 cup chopped cilantro
- 1 tsp. cumin
- 1 Tbl. honey
- 3 cloves garlic, minced
- Cooked rice or warmed tortillas
Slow Cooker Georgia Pulled Pork Barbecue
By boscobojo
For the sauce: Puree the onion in a blender with 1/4 cup water
- BBQ Sauce:
- 1 cup finely chopped onion
- 2 cups cider vinegar
- 6 ounces tomato juice
- 1/2 tablespoon pepper
- 1 teaspoon garlic powder
- Pinch cayenne
- Dash hot sauce, such as Tabasco
- 1 teaspoon sugar
- Roast:
- 2 medium sweet onions, such as Vidalia, quartered
- 2 teaspoons light brown sugar
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- Pinch black pepper
- One 4- to 6-pound Boston butt pork roast, bone-in
- Buns, for serving
Father Bill Bruschetta
By boscobojo
Core the tomatoes and cut a cross on the bottom
- Tomatoes
- Onions, diced
- capers, diced
- garlic
- basil, chopped
- parsley, chopped
- kosher salt
- fresh ground pepper
- olive oil
- baguette
Creamy Coleslaw with Grapes and Walnuts
By boscobojo
Preheat the oven to 350 degrees
- 3/4 cup walnut pieces
- 2 Tbl. apple cider vinegar
- 1 Tbl. dijon mustard
- 1 Tbl. sugar
- Kosher salt and freshly ground pepper
- 2 Tbl. olive oil
- 2/3 cup sour cream
- 2 small or 1/2 large head green cabbage, finely shredded
- 3 Tbl. chopped fresh cilantro
- 3 Tbl. chopped fresh dill
- 3 Tbl. chopped fresh tarragon
- 8 scallions, chopped
- 2 cups seedless green grapes, chopped
Wine-Briased Pork Tacos
By boscobojo
Cook the bacon in a Dutch oven over medium low heat until crisp, 10 to 12 minutes
- 1/2 lb. bacon, thinly sliced crosswise
- 2 large onions, halved and thinly sliced
- 1 carrot, quartered
- 1 stalk celery, quartered
- 3 cloves garlic
- 1 jalapeno pepper, stemmed and seeded
- 2 lbs. boneless pork shoulder, but into 6 pieces
- Kosher salt and freshly ground pepper
- 2 Tbl. olive oil
- 3 Tbl. tomato paste
- 2 Tbl. all purpose flour
- 2 cups dry red wine
- 1/2 orange
- 1 tsp. dried oregano
- 2 bay leaves
- 1 to 2 cups beef stock or broth
- 1/2 cup cour cream
- 12 to 16 corn tortillas, warmed
- 3/4 cup grated parmesan cheese
- Fennel slaw, for serving