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Recipes
Melon Slushies
By boscobojo
Bring 1 1/2 cups water to a simmer in a medium saucepan
- 2 bags green tea
- 2 Tbl. sugar
- 1 1-inch piece ginger, peeled and thinly sliced
- 3 cups chopped honeydew melon (from 1 small melon)
- 1 12oz. can ginger ale
- 1/4 cup fresh lemon juice
- 1/4 cup fresh mint leaves
Rainbow Salad
By boscobojo
In a large bowl, toss romaine, cabbage, apples, pear, mango, and walnuts
- 6 cups chopped romaine hearts
- 2 cups sliced red cabbage
- 2 Granny Smith or Red Delicious apples, diced
- 1 large pear, diced
- 1 mango, peeled and diced
- 3/4 cup walnut halves, toasted
- 2 chopped shallots
- 1/4 cup red wine vinegar
- 2 tsp. honey
- 1/4 cup olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup crumbled blue cheese
Arugula-Prosciutto Pizza
By boscobojo
Place a pizza stone in the oven and preheat to 450 degrees
- 1 lb. prepared pizza dough, at room temperature
- All purpose flour, for dusting
- Cornmeal, for dusting
- 4 Tbl. olive oil
- 1 clove garlic, grated
- 1/2 tsp. chopped fresh rosemary
- Kosher salt and freshly ground pepper
- 1/2 cup part skim ricotta
- 1 cup shredded mozzarella cheese
- 4 cups baby arugula
- 1 small shallot, thinly sliced
- Juice of 1/2 lemon
- 3 ounces thinly sliced prosciutto
- Shaved Parmesan cheese, for topping
Grilled Skirt Steak Gyros
By boscobojo
Preheat a grill to medium high
- 1/3 cup olive oil
- 3 cloves garlic, minced
- 1 tsp. dried mint (optional)
- 1 tsp. dried oregano
- 1/2 tsp. paprika
- Kosher salt and freshly ground pepper
- 1/2 cup 2% plain Greek yogurt
- 1 green bell pepper, seeded and sliced in 1/2 inch thick rings
- 1 onion, sliced into 1/2 inch thick rounds
- 1 lb. skirt steak
- 4 pocketless pitas
- 1 tomato, chopped
- 1 bunch watercress, roughly chopped
Fennel Slaw
By boscobojo
Mix 1/4 cup mayonnaise, 1 Tbl
- 1/4 cup mayonnaise
- 1 Tbl. red wine vinegar
- 2 Tbl. orange juice
- 1 tsp. sugar
- 1 minced jalapeno
- 1/2 tsp. each dried oregano and cumin
- Some fennel fronds
- 2 thinly sliced fennel bulbs
- 2 thinly sliced cabbage
- 4 sliced scallions
- 4 strips bacon, crumbled
Chinese Chicken Salad
By boscobojo
Place cabbage and scallions in a bowl
- 1/2 head Napa cabbage, cored and shredded
- 5 scallions, thinly sliced
- 3 Tbl. peanut butter
- 1/2 cup plus 2 Tbl. olive oil
- 1/4 cup sugar
- 1/4 cup rice vinegar
- 2 Tbl. soy sauce
- 1/4 cup sesame seeds
- 1/4 cup sliced almonds
- 3 - 6 oz. packages ramen noodles, crushed
- 3 boneless, skinless chicken breast halves
- salt and pepper
- 1 - 7 oz. can mandarin oranges in juice, drained
Creamy Lime Potato Salad
By boscobojo
Place potatoes in a large saucepan and cover with water
- 4 cups cubed red potatoes
- 1/3 cup reduced-fat mayonnaise
- 1/4 cup reduced-fat sour cream
- 2 Tbl. lime juice
- 1 Tbl. minced fresh thyme or 1 tsp. dried thyme
- 1/2 tsp. grated lime peel
- 1/2 tsp. salt
- 1/2 tsp. pepper
Crock Pot Pork Carnitas***
By boscobojo
Place the roast and onion in gallon sized freezer bag
- 2 lbs. pork tenderloin roast
- 1 medium onion, diced
- 1 tsp. cumin
- 1 (16 oz.) jar salsa
- 1 (10 oz.) can Ro-Tel
- tortillas
- toppings - cheese, salsa, sour cream, lettuce
Chinese Cold Noodle Salad
By boscobojo
1. Prepare pasta according to package directions
- 1 package Buitoni refrigerated Linguine pasta
- 1 1/2 cups shredded red cabbage
- 1 1/2 cups shredded carrots
- 1/4 cup sliced green onions
- 2 1/2 TBL sesame oil
- 2 TBL soy sauce
- 1 1/2 TBL honey
- 1 tsp. grated fresh ginger
Broiled Greek Chicken with Pitas
By boscobojo
1. Preheat broiler to medium
- 1/4 c olive oil
- 2 cloves garlic, chopped
- 1 tsp. grated lemon zest
- salt and pepper
- 1 1/2 lb. boneless skinless chicken cut into 1 inch pieces
- 2 cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
- 1 cup plain Greek-sytle yogurt
- 1 Tbl. finely chopped fresh mint
- 1 c cherry tomatoes, halved
- 8 small pita breads