Boscobojo's profile page
Recipes
Beef Satay
By boscobojo
Slice the beef into 1/8 inch thick strips
- 1 lb. london broil or top round beef
- 2/3 cup coconut milk
- 1 piece (1 inch) fresh ginger, peeled and grated
- 2 Tbl. green curry paste
- 1 Tbl. soy sauce
- Cooking spray
- Lime wedges, for serving
3 Envelope Roast
By boscobojo
Put the water in a measuring cup that is larger then the amount of water you are using
- 3 lb. beef roast, such as chuck roast
- 1 envelope dry Italian salad dressing mix
- 1 envelope dry ranch salad dressing mix
- 1 envelope dry brown gravy mix
- 2 cups water
Corn on the Cob with Basil Butter
By boscobojo
Puree 1/2 stick softened butter, 1/4 cup basil, the zest of 1 lemon, 1 garlic clove and a pinch of salt
- 1/2 stick softened butter
- 1/4 cup basil
- 1 lemon
- 1 garlic clove
- salt
Parmesan Confetti Dip**
By boscobojo
Mix all ingredients. Refrigerate until ready to serve
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup each finely chopped green and red peppers
- 1/2 tsp. garlic powder
Bibb and Arugula Salad with Raspberry Vinaigrette
By boscobojo
For the vinaigrette: Place the raspberries, olive oil, lemon juice and honey in a blender
- 1/2 cup unsweetened frozen raspberries, thawed
- 1/4 cup olive oil
- 2 Tbl. fresh lemon juice
- 1 Tbl. honey
- Kosher salt and freshly ground black pepper
- 1 large head of butter or Bibb lettuce, torn into 1 inch pieces, to yield 4 cups
- 4 cups arugula
- 3/4 cup shelled pumpkin seeds, toasted (see Cook's notes)
Dill Dip
By boscobojo
In a medium bowl combine the mayonnaise, sour cream, parsley, onion, dill weed and salt
- 2 cups mayonnaise
- 2 cups sour cream
- 1 Tbl. dried parsley
- 3 Tbl. grated onion
- 3 Tbl. dill weed
- 1 1/2 Tbl. seasoning salt
Buttered Popcorn Cookies
By boscobojo
Preheat oven to 350 degrees
- 7 cups plain popped popcorn
- 1 Tbl. melted plus 1/2 cup softened butter
- 1/2 tsp. salt
- 1/2 cup packed light brown sugar
- 1/2 cup sugar
- 1 egg
- 1/2 tsp. vanilla extract
- 1 1/4 cups flour
- 1/2 tsp. baking soda
Pesto Chicken Grill Packets
By boscobojo
Preheat a grill to medium
- Olive Oil, for drizzling
- 4 skinless, boneless chicken breast halves (about 2 1/4 lbs.)
- Salt and pepper
- 1 cup Pesto
- 2 zucchini, thinly sliced
- 4 plum tomatoes, chopped
- 8 scallions, trimmed
Cucumbers with Sour Cream and Dill
By boscobojo
Peel the cucumbers if you prefer
- 5 cups thinly sliced English cucumbers (about 2 cucumbers)
- 1/2 tsp. salt
- 1/2 cup reduced-fat sour cream
- 2 Tbl. white vinegar
- 2 Tbl. sugar
- 1/4 cup diced red onion
- 1 to 2 Tbl. minced fresh dill
- 1/8 tsp. black pepper
Summer Rainbow Salad
By boscobojo
Toast the pine nuts in a small dry skilled over medium high heat, shaking the pan now and then, until they are ligh...
- 2 Tbl. pine nuts
- 3 Tbl. red wine vinegar
- 6 Tbl. olive oil
- 2 Tbl. chopped fresh basil, parsley, or oregano
- 1 clove garlic, minced
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
- 6 oz. romaine, torn or chopped into bite-sized pieces (3 1/2 cups)
- 4 oz. (3 cups) baby lettuces
- 1 oz. (3/4 cup) baby spinach or arugula
- 1/2 large red bell pepper, cut into half-moons
- 1/4 English cucumber, cut into half-moons
- 4 radishes, cut into half-moons
- 1 cup matchstick cut carrots
- 1 cup grape or cherry tomatoes, halved lengthwise
- 4 oz. garlic-herb Boursin cheese or goat cheese, crumbled