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Recipes
Steak -Peppercorn Salad
By boscobojo
Rub the steaks all over with 1 tsp mustard and 1/4 tsp
- 2 8oz. beef eye round steaks
- 4 tsp. dijon mustard
- Kosher salt and freshly ground black pepper
- 3 Tbl. olive oil
- 1/4 cup grated Parmesan cheese, plus more for topping
- 3 Tbl. low-fat sour cream
- 2 to 3 tsp. brined green peppercorns, drained and chopped, plus 1 tsp. brine from the jar
- 2 large romaine lettuce hearts, chopped
- 3 stalks celery, sliced
- 1 cup cherry tomatoes, halved or quartered
- 2 cups whole-wheat croutons
Sweet Peanut Brittle
By boscobojo
Spray large baking sheet or 15x10x1-inch baking pan with cooking spray; set aside
- 1 cup sugar
- 1/2 cup light corn syrup
- 1 tbl. butter
- 2 cups Planters Cocktail peanuts
- 1 tsp. baking soda
- 1 tsp. vanilla
- 4 squares semi-sweet baking chocolate
- 1/4 cup creamy peanut butter
Spaghetti & Meatballs (Grandma Bosco's recipe)
By boscobojo
Meatballs: mix all ingredients except water
- Meatballs: (10-15 meatballs per lb.)
- 1 lb. hamburg
- 2 eggs
- 1 heaping cup bread crumbs
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 bead fresh garlic
- 1/4 cup grated Romano cheese
- 1/4 cup fresh chopped parsley
- 1 cup water (to work mixture)
- Sauce: (for each 12 oz. can of paste)
- 2 beads garlic, chopped
- 1 small onion, chopped
- olive oil
- 1/4 cup sugar
- Salt and pepper
Magic Cookie Bars
By boscobojo
Preheat oven to 350 degrees (325 degrees for glass baking dish
- 1 1/2 cups graham cracker crumbs
- 1/2 cup (1 stick) butter, melted
- 1 (14 oz.) can Sweetened Condensed Milk
- 2 cups (12 oz.) semi-sweet chocolate chips
- 1 1/3 cups flaked coconut
- 1 cup chopped nuts
Tomato and Cheese Baked Chicken**
By boscobojo
Preheat oven to 375 degrees
- 4 boneless skinless chicken breasts
- 1 container garlic herb spreadable cheese, 6.5 oz. softened
- 1/2 cup sun dried tomatoes, oil packed, drained
- 2 Tbl. green onion, sliced
- 1 Tbl. Parmesan cheese, grated
Tangy Ranch Chicken
By boscobojo
Mix salad dressing, mustard and sugar
- 2/3 cup Ranch dressing
- 1/3 cup mustard
- 3 Tbl. brown sugar
- 6 oz. boneless skinless chicken breast
Peach and Pecan Quinoa Salad
By boscobojo
Prepare the quinoa according to the package directions
- Salad:
- 1 cup uncooked quinoa
- 1/3 cup chopped pecans (toasted or not)
- 1 cup diced (peeled) peaches
- 3/4 cup diced cucumber
- 1/2 cup diced red bell pepper
- Dressing:
- 2 Tbl. plain yogurt
- 1 Tbl. freshly squeezed lemon juice
- 1 small clove garlic, minced
Chicken Thigs with Brazilian Vinaigrette Salsa
By boscobojo
Season chicken with salt. In a small bowl, combine butter, garlic and bay leaf
- 8 chicken thighs, skin on & bones removed
- 2 tsp. coarse sea salt
- 6 Tbl. butter, melted
- 2 Tbl. garlic, minced
- 1 tsp. bay leaf, ground
- 1 cup tomato, peeled, seeded and diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 3 Tbl. white wine vinegar
- 304 Tbl. olive oil
- Salt and Freshly ground pepper
Mediterranean Potato Salad
By boscobojo
In a large bowl, combine potatoes, tomatoes, onions, basil and celery
- 2 lbs. small red potatoes, unpeeled, cooked, cooled, cut into bite-sized pieces
- 1 pint grape tomatoes, halved
- 1 cup sliced green onions, with green
- 1/2 cup basil leaves, shredded
- 1 cup sliced celery
- 2 garlic cloves, crushed
- 2 Tbl. white balsamic vinegar, or other white vinegar
- 6 Tbl. olive oil
- 2 tsp. Dijon mustard
- salt and pepper, to taste
Homemade Salsa Philly dip
By boscobojo
Spread 1 tub cream cheese onto bottom of shallow dish; sprinkle with 1/8 tsp
- 1 tub (8 oz.) Philadelphia 1/3 Less Fat
- 1/8 tsp. each chili powder
- 1/8 tsp. ground cumin
- 1/2 cup chopped seeded tomatoes
- 1/3 cup thawed frozen corn
- 1/4 cup chopped green peppers
- 2 Tbl. finely chopped onions
- 1 finely chopped jalapeno pepper
- 1 Tbl. chopped fresh cilantro
- 1 lime