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Recipes
Fresh pea soup
By mrboyton
Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, un...
- 2 tablespoons unsalted butter
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 1 cup chopped yellow onion
- 4 cups chicken stock, preferably homemade
- 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
- 2/3 cup chopped fresh mint leaves, loosely packed
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup creme fraiche
- 1/2 cup freshly chopped chives
Naan
By mrboyton
Directions In a large bowl, dissolve yeast in warm water
- Original Recipe Yield 14 servings
- Ingredients
- 1 (.25 ounce) package active dry yeast 1 cup warm water 1/4 cup white sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 1/2 cups bread flour (3 1/2 C if using a bread machine)
- 2 teaspoons minced garlic (optional)
- 1/4 cup butter, melted
Karen's Almond Puff Coffeecake
By mrboyton
Preheat the oven to 350°
- Crust:
- 1 Cup flour
- 1/2 Cup butter, room temperature (1 stick)
- 1/3 Cup powdered sugar
- Topping:
- 1 Cup milk
- 1/2 Cup butter (1 stick)
- 1 Cup flour
- 1 tsp. PURE ALMOND EXTRACT
- 1-2 tsp. PURE VANILLA EXTRACT
- 3 eggs
- Frosting:
- 1/3 Cup butter (5 TB. plus 1 tsp.)
- 11/2 Cups powdered sugar
- 1/2 tsp. PURE ALMOND EXTRACT
- 1 tsp. PURE VANILLA EXTRACT
- 2-3 TB. heavy (whipping) cream
- 1/4 Cup sliced almonds, slightly toasted
Chicken Souvlaki Gyro Style Recipe | Yummly
By mrboyton
Directions 1.In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black...
- Souvlaki Marinade:
- 3/4 cupbalsamic vinaigrette salad dressing
- 3 tablespoonslemon juice
- 1 tablespoondried oregano
- 1/2 teaspoonfreshly ground black pepper
- 4 skinless, boneless chicken breast halves
- Tzatziki Sauce (cucumber sauce):
- 1/2 cupseeded, shredded cucumber
- 1 teaspoonkosher salt
- 1 cupplain yogurt
- 1/4 cupsour cream
- 1 tablespoonlemon juice
- 1/2 tablespoonrice vinegar
- 1 teaspoonolive oil
- 1 clovegarlic, minced
- 1 tablespoonchopped fresh dill
- 1/2 teaspoonGreek seasoning
- kosher salt to taste
- freshly ground black pepper to taste
- 4 largepita bread rounds
- 1 heart of romaine lettuce, cut into 1/4 inch slices
- 1 red onion, thinly sliced
- 1 tomato, halved and sliced
- 1/2 cupkalamata olives
- 1/2 cuppepperoncini
- 1 cupcrumbled feta cheese
Spring Stuffed Chicken
By mrboyton
PreparationPlace a large, tall-sided skillet with 1-2 inches of water over high heat and bring up to a boil to cook...
- Spring Stuffed Chicken
- Serves 4
- Tags: brunch dinner lunch cheese pork poultry vegetables sauté boil simmer Submitted by
- Rachael Ray
- on 01/10/08AdvertisementIngredients
- 3 tablespoons extra virgin olive oil (EVOO)
- 5 sprigs thyme, leaves stripped and chopped
- 1 lemon, juiced and zested
- 1/4 cup parsley (about a handful), chopped
- 4 chicken breasts (about 6 ounces each), butterflied and pounded to 1/4-inch thick
- 4 slices proscuitto cotto or any good quality ham, such as rosemary ham
- 4 slices fontina cheese (about 4 ounces)
- Salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 large bunch of asparagus
Slow Cooker Meal: Spanish-Style Chicken
By mrboyton
PreparationPlace a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons
- For the garnish:
- Slow Cooker Meal: Spanish-Style Chicken
- Serves 4
- Tags: dinner lunch fruit pork poultry vegetables potatoes Submitted by
- Rachael Ray
- on 02/08/10Slow cooking enhances the flavors of chicken, chorizo, fruits and veggies, while an almond citrus fruity sauce finishes the dish.
- AdvertisementIngredients2 tablespoons extra virgin olive oil (EVOO)
- 2 links cured chorizo, casings removed, halved and cut into chunks
- Salt and pepper
- 8 bone-in, skinless chicken thighs
- 1 1/2 pounds baby potatoes
- 1 red onion, coarsely chopped
- 2-3 cloves garlic, finely chopped or grated
- 4-5 sprigs thyme
- 1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano
- 2 tablespoons sherry vinegar
- 1/4 cup honey
- 1 lemon, thinly sliced
- A splash of chicken stock or water
- 1/4 cup golden raisins
- 3 tablespoons hot water
- 3 tablespoons sherry vinegar
- 1/4 cup chopped flat leaf parsley
- 1/2 cup pitted green olives, coarsely chopped
- 2 roasted red peppers, coarsely chopped
- 1/4 cup roasted almonds, sliced
- Orange and lemon peel
Philly cheesesteak (Devin Alexander)
By mrboyton
Shave the top round by holding a very sharp knife at a 45 degree angle and cutting extremely thin slivers from the ...
- Ingredients:
- You save: 391 calories, 40 g fat, 12 g saturated fat
- 4 ounce top round roast or steak*
- Olive oil spray
- 1/3 cup onion slivers
- 5-1/2 inch piece (2 ounces) French baquette**
- 1-1/2 tablespoons Cheese Wiz Light or 1 slice reduced-fat provolone
- 2 teaspoons sliced, pickled hot chili peppers, or to taste (optional)
- Ketchup (optional)
Kid-tastic Pizzadillas
By mrboyton
Ingredients 1 tablespoon canola oil 4 (8-inch) fat-free flour tortillas 1 1/2 cups (6 ounces) shredded part-sk
- Preparation
- 1 1. to 400°. oven to 400°.
- Julianna Grimes, Cooking Light
- 2011 2011
Honey-Mustard Chicken Tenders and Buttermilk Smashed Potatoes
By mrboyton
PreparationPreheat oven to 200°F
- Honey-Mustard Chicken Tenders and Buttermilk Smashed Potatoes
- Serves 4
- Tags: dinner lunch poultry potatoes fry boil simmer Submitted by
- Rachael Ray
- on 01/25/08AdvertisementIngredients
- 5 large Russet potatoes, peeled and chopped into large chunks
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 2 pounds all white meat boneless, skinless chicken tenders
- Salt and freshly ground black pepper
- 2 cups breadcrumbs
- Canola oil
- 1/4 cup buttermilk
- 3 tablespoons sour cream
- Hot sauce, to taste
- 2 tablespoons
- 2 tablespoons fresh flat-leaf parsley (about a palmful), chopped
- 2 tablespoons fresh dill (about a palmful), chopped
- 1 tablespoon fresh chives (half a palmful), chopped
Fish Taco Platter Recipe at Epicurious.com
By mrboyton
For pickled red onion and jalapeños: Place onion and jalapeños in heatproof medium bowl
- Pickled Red Onion and Jalapeños
- 1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
- 5 whole small jalapeños
- 2 cups seasoned rice vinegar
- 3 tablespoons fresh lime juice
- 1 tablespoon coarse kosher salt
- Baja cream
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon (packed) finely grated lime peel
- Pinch of salt
- Tomatillo Salsa Verde
- 12 ounces tomatillos,* husked, stemmed, divided
- 4 green onions, white and green parts separated
- 1 jalapeño chile
- 2 garlic cloves, unpeeled
- 1 1/4 cups (packed) fresh cilantro leaves
- 1 tablespoon (or more) fresh lime juice
- Fish
- 2 cups buttermilk
- 1/2 cup chopped fresh cilantro
- 3 tablespoons hot pepper sauce
- 3 teaspoons coarse kosher salt, divided
- 1 tablespoon fresh lime juice
- 2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2x1/2-inch strips
- 16 corn tortillas
- 2 cups self-rising flour
- Vegetable oil (for frying)
- Fresh salsa
- Guacamole