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Recipes
Tortelli di Ricotta
By mrboyton
Coarse sea salt and freshly ground black pepper 2 pounds fresh spinach, washed, dried, tough stems removed 1 1/
- Coarse sea salt and freshly ground black pepper
- 2 pounds fresh spinach, washed, dried, tough stems removed
- 1 1/2 cups fresh whole-milk ricotta cheese
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 2 large eggs, lightly beaten
- Pinch of freshly ground nutmeg
- All-purpose flour, for work surface
- 1 pound Fresh Pasta Sheets
- 5 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 cup 1/4-inch cubed butternut squash
- 10 fresh sage leaves
- 1 teaspoon balsamic vinegar
Surf and Turf Mexican Soft Tacos
By mrboyton
Preparation For the steak, combine the garlic, chili powder, Worcestershire sauce and EVOO
- IngredientsFor the marinated steak:
- 4 cloves garlic, finely chopped
- 1 round tablespoon ancho chili powder or other mild-medium chili powder
- 1/4 cup Worcestershire sauce
- 1/3 About 1/3 cup extra virgin olive oil (EVOO)
- Salt and lots of coarse black pepper
- 4 flat iron steaks (6-8 ounces each) or 1 1/2-2 pounds flank steak
- For the pickled red onions:
- 1 small onion, sliced and separated
- 2 limes
- Salt and pepper
- For the rice:
- 1 package defrosted frozen spinach, defrosted and wrung dry
- 1 small jalapeño pepper, seeded and chopped
- 1 large clove garlic, grated or pasted
- A handful of cilantro
- 2 1/2 cups chicken stock
- 1 1/2 cups organic, white, long grain rice
- A drizzle of extra virgin olive oil (EVOO)
- For the horseradish sour cream:
- 2 level tablespoons prepared horseradish
- 1 cup sour cream
- 1 ripe avocado
- 1 tablespoon lemon juice
- Salt, to taste
- For the salsa:
- 4 plum tomatoes, seeded and finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- A handful of cilantro leaves, finely chopped
- Salt, to taste
- For the shrimp:
- A drizzle of extra virgin olive oil (EVOO)
- 2 slices bacon, finely chopped
- 1 pound medium shrimp, deveined, tails removed and coarsely chopped
- 1/2 teaspoon each paprika, cumin and coriander
- 1/2 lemon
- 16 soft tacos, corn or flour, heated or charred
- Refried or black beans, to serve alongside
Orange Cashew Chicken Stir Fry
By mrboyton
PreparationHeat a saucepot over medium-high heat, adding one turn of the pan of vegetable oil, about 1 tablespoon
- Orange Cashew Chicken Stir Fry
- Serves 4
- Tags: dinner lunch rice, grains and breads poultry vegetables stir fry boil simmer Yum-o! Family-Friendly Submitted by
- Rachael Ray
- Yum-o! Family-Friendly
- on 12/16/07This stir fry is an excellent way to jazz up chicken breasts!
- AdvertisementIngredients
- 4 tablespoons vegetable oil, divided
- 1 1/2 cups jasmine rice
- 3 1/4 cups chicken stock, regular or low sodium, divided
- Salt and black pepper
- 1 bag of broccoli florets (16 ounces)
- 4 boneless, skinless chicken breasts (6-8 ounces each), cut into large, bite-size pieces
- 1 large onion, thinly sliced
- 3 large garlic cloves, chopped
- 1 red bell pepper, seeded and sliced
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon ground coriander
- 1/2 cup orange juice
- 1/2 cup hoisin sauce
- 1 can sliced water chestnuts (5 ounces)
- 1 cup roasted, unsalted cashews
- 1/4 cup cilantro or parsley leaves (about a handful), chopped
Apple Butter pork chops
By mrboyton
Pork Chop Directions Preheat oven to 375
- Pork Chops:
- 4 boneless pork chops (about 1 lb. I just got a sirloin roast, partially froze it, and cut 4 chops about 1/2”-3/4” thick)
- 1/4 c. all-purpose flour
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1 c. high-quality apple cider
- 1/4 c. apple butter
- 1 tablespoon water
- 1 1/2 tablespoons Creole or coarsely ground mustard
- 1 tsp. pressed garlic
- 1/2 recipe of Caramelized Onions
- Carmelized Onions:
- 2 large sweet onions, halved and thinly sliced
- 1/2 tablespoon olive oil
- 1/2 tablespoon butter
- kosher salt (black pepper optional)
- optional: 1/2-1 teaspoon brown or white sugar
herb egg noodles
By mrboyton
Toss hot egg noodles with butter and herbs
- 12 ounces wide egg noodles, cooked to package directions
- 2 tablespoons unsalted butter, cut into small pieces
- 1/4 cup chopped fresh parsley leaves, 2 handfuls
- 12 blades fresh chives, snipped or finely chopped
Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks
By mrboyton
Directions: For the pizza dough--In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey in...
- for the pizza dough-
- 1 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey {or sugar}
- 2 teaspoons salt
- 2 tablespoons olive or canola oil
- 3 cups bread flour {give or take 1/2 cup...depending on the heat & humidity}
- for the cheesy garlic bread sticks-
- 1/2 recipe Fail-Proof Pizza Dough from above
- 2 tablespoons softened salted butter
- 2 cloves garlic, finely minced
- 1/4 cup grated parmesan cheese {use the real stuff!}
- 1/4 pound grated mozzarella cheese
- {salt & pepper, if desired}
Buffalo Baked Chicken with Blue Cheese, Celery and Carrot Slaw
By mrboyton
PreparationPre-heat the oven 400ºF
- Buffalo Baked Chicken with Blue Cheese, Celery and Carrot Slaw
- Serves 4
- Tags: salads dinner lunch cheese poultry vegetables bake simmer Yum-o! Family-Friendly food processor or blender Submitted by
- Rachael Ray
- Yum-o! Family-Friendly
- on 11/01/07AdvertisementIngredients
- 6 tablespoons butter
- 3/4 cup hot sauce, such as Frank’s Red Hot brand
- 4 pieces bone-in, skin-on chicken breasts, cut in half across
- 4 chicken drummers
- Salt and freshly ground black pepper
- 1 cup blue cheese crumbles
- Juice of 2 lemons
- 1/3-1/2 cup mayonnaise (or make it lighter with buttermilk)
- 6-8 ribs celery from the heart with greens, thinly sliced on an angle
- 2 cups shredded carrots
- 6 scallions, white and green parts, thinly sliced
- 1/2 head red cabbage, cored and shredded
- 3 cups salad croutons, ground into crumbs in a food processor
- 1/4 cup flat leaf parsley leaves, finely chopped
Aunt Teen's Creamy Chocolate Fudge
By mrboyton
1. Line an 8x8 inch pan with aluminum foil
- 1 (7 ounce) jar marshmallow creme
- 1 1/2 cups white sugar
- 2/3 cup evaporated milk
- 1/4 cup butter
- 1/4 teaspoon salt
- 2 cups milk chocolate chips
- 1 cup semisweet chocolate chips
- 1/2 cup chopped nuts
- 1 teaspoon vanilla extract
Indian Spiced roasted vegetables over lentils
By mrboyton
Preheat your oven to 425ºF
- Ingredients1 teaspoon Cumin Seeds, Toasted
- 1 teaspoon Mustard Seeds, Toasted
- 1 teaspoon Ground Turmeric
- 1 teaspoon Garam Masala
- 1/2 teaspoons Crushed Red Pepper
- 1 whole Acorn Squash, Halved, Seeded And Sliced Thinly
- 1/2 cups Thickly Sliced Red Onion
- 3 whole Carrots, Cut Into 3-inch Sticks
- 1 whole Sweet Potato, Cut Into Bite-sized Pieces
- 4 Tablespoons Extra Virgin Olive Oil, Divided
- 1 pinch Coarse Salt And Freshly Ground Pepper
- 1 cup Green Lentils
- 1/4 cups Fresh Lemon Juice
Vegan Red Onion, Peppers and Olive Pizza
By mrboyton
Preheat oven to 450 degrees F
- 1 (12-ounce) box of soft tofu
- 1/4 cup finely chopped mixed fresh herbs of your choice
- Salt and freshly ground black pepper
- 1 tablespoon grated lemon zest
- 1 (9- to 10-inch) ready to bake pizza crust
- 3/4 cup chunky tomato sauce
- 1/2 small red onion, thinly sliced
- 1 yellow bell pepper, seeded, thinly sliced
- Handful of pitted olives
- Shredded vegan cheese (optional)