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Recipes
Cherry Tomato Caprese Salad
By mrboyton
Mary Drennen, Cooking Light JUNE 2012
- 1 tablespoon white wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pint halved heirloom cherry tomatoes
- 1/4 cup fresh basil leaves
- 1/4 cup halved miniature mozzarella balls
Bubba's Best BBQ Sauce Recipe
By mrboyton
In a large saucepan, mix together the cola, tomato sauce, tomato paste, butter, Worcestershire sauce, brown sugar, ...
- cupcola-flavored carbonated beverage
- 1 cupcanned tomato sauce
- 1 (6 ounce) cantomato paste
- 1/4 cupbutter
- 1/2 cupWorcestershire sauce
- 1/2 cuppacked brown sugar
- 1/2 cupmolasses
- 1/2 cupcider vinegar
- 2 1/2 teaspoonsbalsamic vinegar
- 1 1/2 tablespoonssteak sauce
- 1 tablespoonyellow mustard
- 1 tablespoonchili powder
- 1 teaspoondried savory
- 1 teaspoononion powder
- 1 teaspoongarlic salt
- 1 teaspoonhot pepper sauce
Mexican-Spiced Steak with Chipotle con Queso Sauce and Avocado Salad
By mrboyton
PreparationIn a small bowl, combine the grill seasoning, lime zest, coriander, cumin and chili powder
- Mexican-Spiced Steak with Chipotle con Queso Sauce and Avocado Salad
- Serves 4
- Tags: salads brunch dinner lunch fruit cheese beef vegetables 30 Minute Meals boil simmer steaks Submitted by
- Rachael Ray
- on 03/18/08
- Photo credit: Tina RuppAdvertisement Ingredients
- 2 tablespoons grill seasoning, such as McCormick brand Grill Mates Montreal Steak Seasoning (a couple
- of palmfuls)
- Grated zest of 2 limes
- 1 1/2 teaspoons ground coriander (half a palmful)
- 1 1/2 teaspoons ground cumin (half a palmful)
- 1 1/2 teaspoons chili powder (half a palmful)
- Four 1-inch-thick strip steaks (8 ounces each)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 1/2 cups shredded smoked cheddar cheese
- 2 tablespoons finely chopped canned chipotle chile
- in adobo sauce
- Salt
- Extra virgin olive oil (EVOO), for drizzling
- 2 Hass avocados - pitted, flesh scooped out, then sliced
- 2 tomatoes, sliced
- 1 small red onion, thinly sliced
- Juice of 1 lemon
- 2 tablespoons chopped cilantro
pressure cooker pasta fagioli soup
By mrboyton
Pick over beans. Place in colander and rinse under cool running water
- PASTA FAGIOLI SOUP
- 2 cups Cannellini beans;
- Olive oil;
- 2 Tbsp Garlic; chopped
- 1 tsp Fresh rosemary; chopped
- 1 lg Onion; chopped
- 2 Stalks celery; diced
- 2 Carrots; chopped
- 1 Bay leaf;
- tsp Red pepper flakes;
- 6 cups Water; boiling -=OR=-
- 6 cups Vegetable stock;
- 1 cup Small pasta; such as tiny
- elbow broken spaghetti
- 2 tsp Salt; to taste
- Freshly grated Parmigiano -feggleno cheese
- 1 --(24-oz) cn Tomatoes; crushed or whole
- =OR=-
- 1 Ham bone;
- tsp Rubbed sage;
- tsp Thyme;
Tex-Mex Stuffed Poblanos With Manchego Sauce & Black Beans With Roasted Garlic
By mrboyton
PreparationPreheat oven 400ºF
- Tex-Mex Stuffed Poblanos With Manchego Sauce & Black Beans With Roasted Garlic
- Serves 4
- Tags: brunch dinner lunch fruit cheese poultry vegetables beans bake simmer Submitted by
- Rachael Ray
- on 02/29/08AdvertisementIngredients
- 1 large head of garlic
- 1 tablespoon extra virgin olive oil (EVOO), plus additional for drizzling
- 6 large or 8 medium poblano peppers (pick through to get the big ones, they are a lot easier to stuff!)
- 2 pounds ground, all-white meat chicken
- 1/2 cup cooked white rice (use up leftovers from take-out or make your own)
- 6 sprigs fresh thyme, leaves removed and chopped
- 1 tablespoon plus 1 teaspoon cumin, divided
- 1 can chopped fire-roasted tomatoes (15 ounces)
- 3 handfuls cilantro, roughly chopped, divided
- 4-5 scallions, white and green parts finely chopped
- Juice of 2 limes
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken stock, divided (eyeball it)
- 1 1/2 cup milk (eyeball it)
- 2 cups grated manchego cheese (if unavailable, substitute a really sharp cheddar)
- 1 small red onion, chopped
- 2 cans black beans (15 ounces each), drained
- Hot sauce, to taste
- 1/2 cup green olives with pimentos, chopped (eyeball it)
skillet Jambalaya
By mrboyton
1. Dry the chicken thoroughly with paper towels, then season generously with salt and pepper
- Serve 4 to 6
- If you cannot find andouille sausage, either chorizo or linguiça can be sustituted. For a spicier jambalaya, you can add 1/4 teaspoon of cayenne along with the vegetables, and/or serve it with Tabasco.
- Ingredients
- 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds), trimmed of excess skin and fat
- 5 teaspoons vegetable oil
- 1/2 pound andouille sausage , halved lengthwise and cut into 1/4-inch pieces
- 1 medium onion , chopped medium
- 1 medium red bell pepper , stemmed, seeded, and chopped medium
- 5 medium cloves garlic , minced or pressed through garlic press (about 1 1/2 tablespoons)
- 1 1/2 cups long grain white rice
- 1 can (14 1/2 ounces) diced tomatoes , drained
- 1 (8-ounce) bottle clam juice
- 2 1/2 cups low-sodium chicken broth
- 1 pound large shrimp (31 to 40 count), peeled, deveined, and rinsed
- 2 tablespoons chopped fresh parsley leaves
Cherry Cream Cheese Tarts- AKA Blueberry
By mrboyton
Preheat oven to 350 degrees F
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 2 eggs
- 12 vanilla wafers
- 1 (21-ounce) can cherry pie filling or other pie filling
Potato Tot-Topped Shepherd's Pie
By mrboyton
- Potato Tot-Topped Shepherd's Pie
- 4-6 4-6
- Tags: dinner lunch casserole shepherd's pies beef vegetables potatoes sauté bake Submitted by
- Rachael Ray
- 01/26/11Warm 01/26/11Warm your family tonight with sirloin shepherd's pie topped with tasty tater tots and sharp cheddar cheese.
- AdvertisementIngredients•2 tablespoons olive or vegetable oil
- 2 2 2 pounds coarse ground sirloin, patted very dry with paper towels
- 2 2 2 medium onions, chopped
- 2 2 2 medium carrots, finely chopped
- 2 2 2 ribs celery, finely chopped
- 4 4 4 cloves garlic, chopped
- 2 2 2 fresh bay leaves
- Salt and pepper
- 1/4 1/4 About 1/4 cup Worcestershire sauce
- 3 3 3 tablespoons butter
- 2 2 2 rounded tablespoons flour
- 1/2 1/2 1/2 cup cloudy apple cider or amber beer
- 2 2 2 cups beef stock
- 1 1 1 cup watercress leaves, chopped
- 1 1/2-2 1 1/2-2 1/2-2 cups shredded sharp cheddar cheese
- 1 1 1 bag frozen tater tots
- to 400°F. oven to 400°F.
- 1 to small skillet, melt the butter over medium heat. Whisk in the flour; cook for 1 minute, then whisk in the cider or beer. Reduce by half, then whisk in the stock and thicken to a loose gravy.
- Place the meat and vegetables in a casserole dish and stir in the watercress and gravy. Top with the cheddar and tots, then bake until the tots are golden and crispy on top.
butter chicken
By mrboyton
Combine first 9 ingredients and marinate overnight
- 4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
- 5 cloves Garlic, Minced
- 1 teaspoon Salt
- 1/2 teaspoons Black Pepper
- 1/2 teaspoons Cayenne Pepper
- 1/4 teaspoons Ground Coriander
- 1/4 teaspoons Cumin
- 1/4 teaspoons Cardamom
- 1 whole Lime, Juiced
- 1 whole Onion, Diced
- 1/4 cups Butter
- 1 can (14.5 Oz. Can) Tomato Sauce
- 1 can (14.5 Oz. Can) Petite Diced Tomatoes
- 1 pint Whipping Cream
- 1 bunch Chopped Cilantro, to taste
- 2 cups Basmati Rice (or However Much You Want)
Hot Spiced Punch
By mrboyton
A flavorful nonalcoholic punch for Christmas or ringing in the New Year
- 1 qt. apple cider
- 1 pt. cranberry juice
- 1 pt. orange juice
- 1/2 Cup granulated sugar
- 1 tsp. WHOLE ALLSPICE
- 1 tsp. WHOLE CLOVES
- 3 CINNAMON STICKS