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Recipes
Pepperoni Pan Pizza
By mrboyton
Instructions 1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees
- Ingredients Dough
- 1/2 cup olive oil
- 3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
- 2 teaspoons sugar
- 2 1/3 cups all-purpose flour, plus extra for counter
- 1 package instant yeast
- 1/2 teaspoon table salt
- Topping
- 1 (3.5-ounce) package sliced pepperoni
- 1 1/3 cups tomato sauce (see related recipe, "Basic Pizza Sauce")
- 3 cups shredded part-skim mozzarella cheese
Super Deviled Eggs
By mrboyton
Deviled eggs with lemon juice and brown mustard
- 8 hard-boiled eggs
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon white vinegar
- 1 teaspoon lemon juice
- 1 teaspoon brown mustard
- 1 dash hot sauce
- 1 dash curry powder
thai green chicken curry
By mrboyton
Step 1: Prepare the Lemongrass
- green curry paste ingredients
- Lemongrass.
- 4-5 cloves garlic
- 1-3 green chilies (jalapeno work well if you can't find Thai green chilies)
- 1 shallot (OR 1/4 cup purple onion), chopped
- 1 thumb-size piece galangal OR ginger, sliced
- 1/2 cup fresh coriander (cilantro) leaves & stems roughly chopped
- 1/2 cup fresh basil
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. ground white pepper (available in most supermarket spice aisles)
- 3 Tbsp. fish sauce
- 1 tsp. shrimp paste (available by the jar at Asian/Chinese food stores)
- 1 Tbsp. lime juice
- 1 tsp. brown sugar
- 1/4 can coconut milk (set the rest aside for later)
- curry ing.
- 2 Tbsp. oil
- 1/2 chicken chopped into pieces, OR 3/4 to 1 lb. chicken breast/thigh, chopped (this will serve 3-4 people).
- If you have them, 2-3 whole kaffir lime leaves
- If You'd Like More Sauce: Add 1/2 cup chicken stock. OR, for a creamier green curry, add more coconut milk (1/3 to 1/2 can) or evaporated milk (both are used in Thailand).
- up to 2 chopped bell peppers OR experiment with other vegetables of your choice - green beans, tomatoes, zucchini, and eggplant all work well.
Restaurant Style Salsa
By mrboyton
Note: this is a very large batch
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- 1/4 cups Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoons Sugar
- 1/4 teaspoons Salt
- 1/4 teaspoons Ground Cumin
- 1/2 cups Cilantro (more To Taste!)
- 1/2 whole Lime Juice
Hawaiian Chicken
By mrboyton
Cooking light
- Total: 4 hours, 23 minutes
- Yield: 4 servings (serving size: 1 breast half and 1/2 cup rice)
- Ingredients
- 1/4 cup pineapple juice
- 2 tablespoons ketchup
- 2 tablespoons lower-sodium soy sauce
- 1 1/2 teaspoons minced peeled ginger
- 2 garlic cloves, minced
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 2 cups hot cooked long-grain white rice
- 1/4 cup chopped fresh cilantro
ASPARAGUS WATER CHESTNUT CASSEROLE
By mrboyton
Place alternate layers of asparagus and water chestnuts in glass baking dish
- 2 (14 1/2 oz.) cans cut asparagus, drained
- 1 can water chestnuts, finely sliced
- 1 can cream of mushroom soup
- Buttered bread crumbs
Thai Peanut Dressing | Our Best Bites
By mrboyton
*The need for salt may differ depending on the brand of PB you use
- 1/2 C peanut butter
- 1 lime, juiced and zested
- 2 1/2 t sesame oil
- 1 T seasoned rice wine vinegar
- 2 T soy sauce
- 3 T honey
- 2 cloves garlic, roughly chopped
- 1 T minced ginger
- 1/2 C roughly chopped cilantro (stems and all)
- 1/2 C vegetable oil
- 1/4 t kosher salt*
- 2-3 t sriracha chili sauce*
- 2-4 T water*
Mediterranean Bean Salad and Greek Chicken Gyros
By mrboyton
- Greek Seasoning:
- bean salad
- 1 1/3 1 1/3 1/3 cups barley, cooked
- 1 1/3 1 1/3 1/3 cups garbanzo beans, cooked
- 1 1/3 1 1/3 1/3 cups white beans, cooked
- 3 3 3 bell peppers of various colors (orange, yellow, red), chopped
- 1 1 1 cup sun-dried tomatoes
- 1/2 1/2 1/2 cup packed fresh basil leaves
- 1/4 1/4 1/4 cup packed fresh parsley
- 4 4 4 cloves garlic, peeled
- 1/4 1/4 1/4 cup white wine vinegar
- 1/2 1/2 1/2 lemon, juiced
- to and pepper to taste
- to to pesto to the beans, barley and peppers along with the white vinegar and the lemon juice. Stir to combine. Season with salt and pepper as desired.
- 6-8 6-8 servings.
- Food for My Family
- Greek Chicken Gyros Print me!
- 2 2 2 teaspoons salt
- 2 2 2 teaspoons dried oregano
- 1 1/2 1 1/2 1/2 teaspoons onion powder
- 2 2 2 teaspoons garlic powder
- 1 1 1 teaspoon cornstarch
- 1 1 1 teaspoon pepper
- 1 1 1 teaspoon dried parsley flakes
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1/2 1/2 1/2 teaspoon grated nutmeg
- to together and store in the freezer until ready to use.
- Chicken Gyros:
- 2-3 2-3 2-3 chicken breasts
- 1/4 1/4 1/4 cup Greek seasoning (above)
- 1 1 1 cup tzatziki
- fresh oregano
- fresh parsley
- 1/2 1/2 1/2 white onion, thinly sliced
- 3 3 3 plum tomatoes, thinly sliced
- 6-8 6-8 6-8 pitas
- 6-8 6-8 gyro sandwiches.
UUM-UUM GOOD MEATLOAF
By mrboyton
- Experimented last night and ended up with a true WINNER!!!
- UUM-UUM GOOD MEATLOAF
- 2 2 2 lbs. ground lean turkey
- 2 2 2 eggs (beaten)
- 1/4 1/4 1/4 cup chopped onion
- 2 2 2 tablespoons parsley
- 2 2 2 tablespoons Worchestershire Sauce
- 1 1 1 tsp. salt
- 1/2 1/2 1/2 tsp. ground sage
- 1/8 1/8 1/8 tsp. pepper
ham and cheese crescent roll ups
By mrboyton
DIRECTIONS 1 Heat oven to 350°F
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 8 thin slices cooked ham (8 oz)
- 4 thin slices Cheddar cheese (4 oz), each cut into 4 strips.