Mrboyton's profile page
Recipes
Cowboy potroast
By mrboyton
Preparation Combine 1 teaspoon salt, 1 teaspoon pepper, and next 4 ingredients in a medium bowl
- Outstanding Rate the Recipe Read Reviews (6)
- Browning the meat before slow cooking enhances both the appearance and flavor of the meat. Serves 6
- Ingredients
- 1 1/2 teaspoons salt, divided
- 1 1/2 teaspoons pepper, divided
- 1 (14.5-ounce) can petite-cut diced tomatoes, drained
- 1 (10-ounce) can diced tomatoes and green chiles, undrained
- 1 onion, cut into 8 wedges
- 1 tablespoon chili powder
- 1 (2 1/2-3 pound) eye of round roast, trimmed
- 2 tablespoons vegetable oil
- 2 (16-ounce) cans pinto beans, drained
- 1 (15-ounce) can black beans, drained
- Pickled jalapeño pepper slices (optional)
Appetizer pizza
By mrboyton
- Ingredients
- Fig preserves
- Prebaked thin pizza crust
- Gorgonzola cheese, crumbled
- Pecans, chopped
- Bacon, cooked and crumbled
- Pepper to taste
- Fresh arugula
- Preparation
- Spread a thin layer of fig preserves onto a prebaked thin pizza crust. Sprinkle with crumbled Gorgonzola cheese, chopped pecans, and bacon. Season with pepper to taste. Bake at 450° for 8 minutes or until crisp. Top with arugula.
- Southern Living, MARCH 2011
Chicken or Steak Fajitas
By mrboyton
Place meat in a zip-top bag or shallow dish
- Marinade:
- 1 lb boneless skinless chicken breasts, chicken thighs, or steak
- 2-3 bell peppers, stem and membranes removed and peppers quartered
- 1 large onion (any color/variety) sliced into 1/2″ slices
- 1/4 C fresh lime juice
- 1/3 C water
- 2 T vegetable oil
- 2 cloves garlic, pressed or finely minced
- 3 t vinegar
- 2 t soy sauce
- 1-2 t liquid smoke
- 1 t salt
- 1/2 t chili powder, or chipotle chili powder
- 1/2 t cayenne pepper
- 1/4 t ground black pepper
- 1/4 t onion powder
Spinach and Artichoke Mac and Cheese
By mrboyton
PreparationPre-heat the oven to 350ºF
- Spinach and Artichoke Mac and Cheese
- Serves 4
- Tags: dinner lunch casserole pasta bakes cheese pasta vegetables sauté bake boil simmer Yum-o! Family-Friendly Submitted by
- Rachael Ray
- on 02/19/09Try whole wheat penne in this tasty pasta bake!
- AdvertisementIngredients•Salt
- 1 pound regular or whole wheat penne
- 2 tablespoons extra virgin olive oil (EVOO)
- 3 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped or grated
- 3 tablespoons flour
- 1/2 cup white wine (optional)
- 2 cups milk
- A few grates fresh nutmeg
- 1 box frozen chopped spinach (10 ounces), defrosted and wrung dry in a kitchen towel
- 1 box frozen chopped artichokes (10 ounces), defrosted and wrung dry in a kitchen towel
- Ground black pepper
- 1 1/4 cups shredded Italian fontina cheese, plus additional for sprinkling on top
- 1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top
VEGAN PIZZA
By mrboyton
In a large mixing bowl (remember dough doubles in size when it rises), dissolve the yeast and brown sugar in the...
- Vegan Pizza
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon brown sugar
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- 2 teaspoon pizza seasoning (optional) (equal parts dried oregano, basil, and parsley)
- 2 tablespoons olive oil
- 2 1/2 cups all-purpose flour (plus probably another cup and a half for kneading purposes)
- Vegan mozzarella cheese
- Vegan pizza/pasta sauce
- Your choice of toppings chopped up
brooklyn girl's penne arrabiata
By mrboyton
1.Heat 1/4 cup of olive oil in a large skillet over medium heat
- 1/2 cup olive oil, divided
- 6 cloves garlic, sliced
- 1 teaspoon red pepper flakes
- 1 (28 ounce) can diced tomatoes with garlic and olive oil
- 1/2 cup tomato sauce
- 1 bunch fresh basil, chopped
- 1 (12 ounce) package dried penne pasta
- 2 eggs
- 2 cups bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound thin chicken breast cutlets
bacon pea tortellini
By mrboyton
similar to dream dinners
- 9 ounces refrigerated spinach and cheese tortellini, prepared according to package directions (Buitoni)
- 1 cup sliced onion
- 1 cup sliced fresh button mushroom
- 4 slices lean bacon, coarsely chopped
- 5 ounces refrigerated low fat alfredo sauce
- 5 oz red sauce
- 1/2 cup green peas, cooked
- flat-leaf Italian parsley (to garnish)
- 1/8 teaspoon fresh ground black pepper
- freshly shredded parmesan cheese (We used a little of each) or romano cheese (We used a little of each)
Fajitas (Tyler Florence)
By mrboyton
- Marinade (Mojo):
- 1 1 1 orange, juiced
- 2 2 2 limes, juiced
- 4 4 4 tablespoons olive oil
- 2 2 2 garlic cloves, roughly chopped
- 3 3 3 chipolte chiles, in adobo sauce
- 3 3 3 tablespoon roughly chopped fresh cilantro leaves
- 1 1 1 teaspoon ground cumin
- 1 1 1 teaspoon salt
- 2 1/4 2 1/4 8-inch pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
- Salt and pepper
- 2 2 2 red bell peppers, thinly sliced
- 1 1 1 large onion, thinly sliced
- Lime juice, olive oil, optional
- 12 12 12 flour tortillas, warm
- Guacamole, recipe follows
- Good quality store bought salsa
- Directions
- Preheat a ridged grill pan on high heat.
- 7 to 8 is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
- Thinly slice the steak against the grain on a diagonal.
- serve:
- to some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
- May also be served with sour cream and shredded cheese.
- Guacamole:
- 5 5 5 ripe Hass avocados
- 3 to 4 3 to 4 4 limes, juiced
- 1/2 1/2 1/2 small onion, chopped
- 1 1 1 small garlic clove, minced
- 1 1 1 serrano chile, chopped
- 1 1 1 big handful fresh cilantro leaves, roughly chopped
- Kosher salt and freshly ground black pepper
- Drizzle olive oil
- Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
- 1 a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
Roasted Butternut Squash Lasagna with Goat Cheese, Bacon, & Fried Sage
By mrboyton
Preheat oven to 375 degrees F
- 6 slices of uncooked bacon
- 1 1/2 cups smashed roasted butternut squash (see note)
- 8 ounces goat cheese
- 1/3 cup ricotta cheese
- 1 egg
- 2 T minced fresh sage or 1/2 tsp dried ground sage + 2 sprigs of fresh sage to fry for garnish
- 1/4 tsp Kosher salt
- 1/8 tsp coarsely ground black pepper
- 3 cups marinara sauce (about 25 oz or so)
- 9 no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
HG's Turnip the Disco Fries
By mrboyton
Directions: Preheat oven to 425 degrees
- Ingredients:
- Serving Size: 1/2 of recipe (1 large portion)
- Calories: 284
- Fat: 1g
- Sodium: 1,058mg
- Carbs: 58g
- Fiber: 9.5g
- Sugars: 15.5g
- Protein: 13g
- PointsPlus® value 7*
- old points 5
- 2 medium-sized turnips (about 12 oz. each), scrubbed clean
- 1 medium-sized russet potato (about 12 oz.), scrubbed clean
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 3 slices fat-free American cheese, torn into strips
- 1/2 cup fat-free chicken gravy