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Recipes
Pork Chops with Golden Apple Sauce, broccolini and creamy corn
By mrboyton
- 6 6
- Ingredients
- 4 4 4 Golden Delicious apples, chopped
- 2 2 2 teaspoons lemon juice
- 2 2 2 ounces golden raisins (a handful)
- 1 1 1 inch piece of fresh ginger root
- 3 3 3 tablespoons light brown sugar
- 2 2 2 cups all natural apple juice or apple cider, plus a splash for pan sauce
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1/4 1/4 1/4 teaspoon freshly grated nutmeg
- 2 2 2 tablespoons vegetable oil or extra virgin olive oil (EVOO)
- 4 1-inch 4 1-inch 1-inch thick center-cut boneless pork loin chops (6-8 ounces each)
- Salt and pepper
- 2 2 2 tablespoons butter
- Preparation
- Lemon-Scented Broccolini
- 6 6
- Ingredients
- 1 1/2 1 1/2 1/2 pounds broccolini, washed and chopped
- 1 1 1 cup water
- 4 4 4 strips lemon peel
- Salt
- Place broccolini in a large bowl. Add one cup water and tuck lemon peels in and around the broccolini. Cover with plastic wrap and microwave for five minutes. Remove from the microwave, drain and add a little salt.
- Creamy Corn
- Ingredients
- 4 4 2 ears corn on the cob or 2 boxes frozen corn kernels (10 ounces each)
- 2 2 2 tablespoons butter
- 1 1 1 rib celery and greens, chopped
- 1/2 1/2 1/2 small red bell pepper, chopped
- 2 2 2 scallions, chopped
- 2 2 2 tablespoons fresh thyme leaves
- Salt and pepper
- 1/2 1/2 1/2 cup half-and-half
Sticky Orange Chicken with Herbs and Sweet Potatoes with Cider
By mrboyton
PreparationPeel the potatoes and boil until tender; drain and return to the hot pot
- Sticky Orange Chicken with Herbs and Sweet Potatoes with Cider
- Serves 4
- Tags: dinner lunch poultry potatoes sauté boil simmer Submitted by
- Rachael Ray
- on 10/30/09Here's a healthy meal to serve this Halloween and on into fall!
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- Ingredients
- 2 pounds sweet potatoes
- 1 cup warm cider
- 1/2 cup cream
- A pinch of cinnamon
- Freshly grated nutmeg, to taste
- Salt and pepper
- 2 tablespoons extra virgin olive oil (EVOO)
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons white balsamic or cider vinegar
- 1/3 cup orange marmalade
- 1 1/2 cups chicken stock
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
Chicken and vegetables with penne
By mrboyton
Preheat oven to 350°. Rinse the chicken pieces, pat dry and set aside
- 2 lbs. skin-on chicken breasts and thighs
- 4 TB. olive oil
- 1 TB. balsamic vinegar
- 1-2 TB. your favorite herb blend such as TUSCAN SUNSET, PASTA SPRINKLE or ITALIAN HERB MIX
- 1/2-1 tsp. salt, to taste
- PENZEYS FRESHLY GROUND PEPPER, to taste
- 3 garlic cloves, smashed (or 3/4 tsp. PENZEYS MINCED GARLIC rehydrated in 1 tsp. water)
- 1-2 Cups broccoli florets, cut into bite-sized pieces
- 11/4 lbs. penne pasta
- 1 lb. crimini mushrooms, sliced
- 4-6 shallots, roughly chopped (or 1/3 Cup SHALLOTS)
- 2 red bell peppers, chopped in large pieces
- 1/2 Cup chicken stock (or 1/2 Cup water mixed with 1/4-1/2 tsp. CHICKEN SOUP BASE)
- 1/2-1 Cup freshly grated Parmesan cheese, to taste
- 1-2 tsp. ALEPPO PEPPER or CRUSHED RED PEPPER (to taste)
Camp Washington’s 5-Way Chili
By mrboyton
1. Brown meat with garlic and half the chopped onion, stirring meat as it cooks to break it up
- ingredients:
- 1 1/2 lb ground beef 2 cloves garlic, minced 2 medium onions, chopped, divided 1 cup thick barbecue sauce
- 1 –3 Tbsp chili powder, or to taste
- 1/2 tsp salt 1 tsp black pepper
- 1/2 oz unsweetened chocolate, grated
- 1/2 tsp ground cumin
- 1/4 tsp turmeric
- 1/4 tsp allspice
- 1/4 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground coriander
- 1/4 tsp ground cardamom
- Tomato juice, as needed
- 12 oz spaghetti, cooked and lightly buttered
- 2 (16-oz) cans kidney beans, heated, rinsed, and drained
- 1 lb cheddar cheese, finely shredded
Pork Tinga with Potatoes, Avocado and Fresh Cheese
By mrboyton
Heat the oil in a stovetop-rated slow cooker liner over medium-high heat
- 1 tablespoons olive or vegetable oil
- 1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
- 4 ouncesChorizo sausage, removed from its casing
- 4 to 5 medium (about 3/4 pound total) red-skinned potatoes, quartered
- 1 large white onion, sliced 1/4–inch thick
- 1 garlic clove, minced
- 128-ounce can diced tomatoes, in juice (preferably fire-roasted)
- 2 to 3 canned chipotle chiles en adobo, finely chopped
- 4 teaspoons chipotle canning liquid
- 1 tablespoon Worchestershire sauce
- 1/2 teaspoondried oregano, preferably Mexican
- Salt
- 1/2 About 1/2cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese
- 1 avocado, pitted, flesh scooped from the skin and diced
- Warm corn tortillas
fox point rice
By mrboyton
Preheat oven to 325°. Mix rice, water, butter, and salt in a small, heavy pan
- 2 Cups plain white rice (we like Riceland)
- 4 Cups water
- 1 tsp. butter
- 1/2 tsp. salt
- 1 8 oz. can diced or chunk canned tomatoes (we used unseasoned)
- 1-2 TB. FOX POINT SEASONING
- 1/2 Cup shredded mozzarella cheese
- 2 TB. shredded parmesan cheese (optional–it is a nice finishing touch sprinkled on top but isn’t absolutely necessary)
Green Salad with Pears, Gorgonzola, and Cranberry Dressing
By mrboyton
Directions: To prepare the dressing, add all the ingredients into the 48-oz
- Ingredients:
- This recipe is prepared in the Vitamix Creations 10-in-1 Blending Machine (K30741).
- Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- Dressing:
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 1/4 red onion, peeled and stemmed
- 3 Tbsp. sugar
- 2 tsp. Dijon mustard
- 1/2 cup frozen cranberries, defrosted
- 1/2 cup dried cranberries
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Salad:
- 1 8-oz. bag field greens
- 1 9-oz. bag romaine
- 1 5-oz. bag arugula
- 1 cup walnuts, toasted and chopped
- 2 pears, cored and julienned
- 1 cup gorgonzola, crumbled
- 6 slices thick-cut bacon, cooked and diced into 1/2-inch pieces
mini ham and cheese quiche
By mrboyton
Preheat oven to 325°. Spray 2 mini muffin pans with vegetable spray, set aside
- 6 slices white sandwich bread
- 3 eggs
- 3 TB. milk
- 1/2 heaping cup chopped ham
- 1/2 heaping cup Swiss cheese, shredded
- 1 tsp. Fox Point Seasoning
- 1/8 tsp. Black pepper
Peanut noodles
By mrboyton
Cook the pasta according to package directions and drain well
- Peanut Noodles
- This recipe from Ariel Horowitz makes for a nice meatless meal or a spicy side dish.
- 8 oz. whole wheat rotini
- 1 TB. sesame oil
- 1/3 Cup smooth peanut butter
- 1/4 Cup teriyaki (preferred) or low sodium soy sauce
- 2 TB. rice wine vinegar
- 1 TB. mirin or xiaoxing cooking wine (optional)
- 1/2 tsp. GRANULATED GARLIC POWDER
- 1/2 tsp. POWDERED GINGER
- 1/8-1/4 tsp. CHINESE FIVE SPICE (preferred) or GROUND WHITE PEPPER, to taste
- 1-2 TB. peanut oil
- 2 scallions, chopped
- 1/4 Cup chopped peanuts
- 1/3 Cup chopped cashews
Peanut sauced chicken pitas
By mrboyton
Preparation 1. Combine the first 5 ingredients, tossing well to coat
- Ingredients
- 1 cup shredded skinless, boneless rotisserie chicken thigh or drumstick meat
- 1/3 cup thinly sliced green onions
- 2 tablespoons thin red bell pepper strips
- 2 tablespoons peanut satay sauce (such as Thai Kitchen)
- 1/8 teaspoon kosher salt
- 1 teaspoon chile paste with garlic (optional)
- 1 (6-inch) whole-wheat pita, cut in half
- 1/2 cup fresh mung bean sprouts, rinsed, drained, and patted dry
- 2 tablespoons diagonally-cut carrot
- 2 tablespoons chopped fresh cilantro