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Recipes
Roast Basil Chicken, Basil Baby Potatoes, Frisee Plum Salad
By boscobojo
Preheat the oven to 425 degrees F and set a wire rack on a rimmed baking sheet
- Kosher salt
- 3 cups fresh basil leaves
- 1 stick unsalted butter, at room temperature
- 1 clove garlic, grated
- Finely grated zest of 1 lemon
- 1 3 1/2 -pound chicken
- Freshly ground pepper
- 1 1/2 pounds baby potatoes
- 1 tablespoon white wine vinegar
- 1 teaspoon whole-grain mustard
- 3 tablespoons extra-virgin olive oil
- 1 head frisee, torn (about 5 cups)
- 2 plums, cut into 1/2-inch wedges
Capellini Caprese
By boscobojo
Cook pasta as directed on package, omitting salt
- 1/2 lb. capellini, uncooked
- 1/2 cup Kraft Tuscan House Italian dressing
- 1 onion, finely chopped
- 2 clove garlic, minced
- 3 cups halved grape tomatoes
- 1 cup mozzarella cheese
- 1/3 cup fresh basil, thinly sliced
Chicken Salad - Summer
By boscobojo
For the salad: Put the chicken breasts into a large plastic storage bag
- Dressing:
- 3 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- Olive oil for drizzling
- 4 ears fresh corn (or use 2 if on the large side)
- 3 Tbl. minced fresh dill, plus more for serving
- 3 stalks celery (inner light green stalks and leaves), finely diced
- 1 medium red onion, finely diced
- 1 1/2 cup blueberries
- 3/4 cup crumbled feta, plus more for serving
- 1/4 cup half and half
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp. sugar
- Juice of 1 lemon
- Salt and freshly ground black pepper
- 1 head butter lettuce, leaves separated
Catalina Chicken Breast
By boscobojo
Preheat oven to 350 degrees
- 2 tsp. vegetable oil
- 6 small boneless skinless chicken breast halves
- 1/2 cup Kraft Catalina Dressing
- 1/2 cup apricot jam
- 1/2 pkg. dry onion soup mix (about 3 Tbl.)
Red Cabbage Slaw
By boscobojo
Combine 1 small head shaved red cabbage, 4 sliced scallions, 3 Tbl red wine vinegar, a splash of olive oil and a da...
- 1 head Red Cabbage
- 4 small scallions
- 3 Tbl. red wine vinegar
- olive oil
- Sriracha
Goat Cheese, Caramelized Onion & Fire Roasted Pepper Quesadillas
By boscobojo
Cook onions, sugar and vinegar in 2 1/2 Tbl
- 3 Tbl. olive oil, divided
- 4 small red onions, finely diced (about 4 cups)
- 2 Tbl. firmly packed brown sugar
- 7 Tbl. red wine vinegar
- 4 red bell peppers
- 8 (8-in.) flour tortillas
- 7 oz. goat cheese, softened
- 1 cup loosely packed basil leaves
Sour Cream cookies**
By boscobojo
Heat oven to 425 degrees. Mix sugar, shortening, margarine, vanilla, and eggs
- 1 cup sugar
- 1/4 cup shortening
- 1/4 cup margarine
- 1 tsp. vanilla
- 1 egg
- 2 2/3 cup flour
- 1/2 cup sour cream
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
Monte Cristo Casserole
By boscobojo
Arrange 5 biscuits, evenly spaced, in the bottom of an 8-inch square greased baking dish
- 1 (10 oz.) can refrigerated flaky biscuits
- 1 (9 oz.) pkg. each deli-style ham and turkey, roughly chopped
- 1 (8 oz.) pkg. pre-sliced Swiss cheese, chopped
- 1/4 cup strawberry or raspberry jam
- Powdered sugar, for serving (optional)
Grilled BBQ Chicken Wraps
By boscobojo
Heat grill to medium heat
- 1 lb. boneless chicken breast
- 3 Tbl. Zesty Italian dressing
- 1/2 cup Kraft BBQ sauce
- 4 flour tortillas (flour)
- 1 cup Kraft cheddar cheese
- 1 tomato, chopped
Chicken and Sun-Dried Tomatoes**
By boscobojo
Heat 2 tbl. oil in skillet over medium high heat
- 3 Tbl. olive oil
- 4 skinless, boneless chicken breast halves
- 1 shallot, finely chopped
- 1 can cream of mushroom
- 3/4 cup water
- 1/4 cup thinly sliced sun-dried tomatoes
- 1 Tbl. red wine vinegar
- 2 Tbl. chopped fresh basil leaves
- 4 cups hot cooked extra wide egg noodles
- 1/4 cup shredded Parmesan cheese