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Chicken fajitas LXV Recipe | Yummly
By mrboyton
Method: In a blender, mix together the lime juice, olive oil, balsamic vinegar, Worcestershire sauce, garlic, cumin...
- For the chicken:
- Chicken fajitas (inspired by Uncle Austin)
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 6 cloves garlic
- 1 teaspoon ground cumin
- 4 dried chiles de arbol, stems removed
- Salt and black pepper, to taste
- 2 pounds boneless, skinless chicken breasts or thighs
- For the fajitas:
- 2 tablespoons vegetable oil, divided
- 2 bell peppers, seeds and stem removed, thinly sliced
- 1 medium yellow onion, thinly sliced
- Salt, to taste
- 12 flour tortillas
- Guacamole
- Pico de gallo
- Sour cream
sweet fruit salsa with cinnamon chips
By mrboyton
Baked Cinnamon Chips Flour Tortillas (I like the little 6″ ones) Melted Butter Cinnamon Sugar Preheat oven to...
- 1 1. 1. Choose Your Fruit
- Kiwi, Mango, Strawberries, Pineapple and blackberries
- Red: Strawberries are my standard because they hold up really well, they’re usually inexpensive, and everyone loves strawberries. But watermelon, raspberries or pomegranate seeds would be fun too.
- to Mango is my top choice because you all know how much I love mangoes! I usually put in a higher ratio of mangoes to other fruit, but that’s just me. Peaches, nectarines, or orange segments would work.
- Yellow: Pineapple! Fresh is best, but in a pinch (uh..like my pictures here) open up a can. I guess nectarines and peaches can also be yellow.
- Green: LOVE the bright color and great texture of Kiwi in fruit salsa. There’s always honeydew too.
- Blue/Purple: I go with price on this one. Blueberries or blackberries, whichever is cheaper! See my note about blackberries below.
- 2 2. 2. Choose Your Sweetener
- Honey: I love the flavor of honey with fruit. I usually add a little no matter what.
- Powdered Sugar: It dissolves fast and gives a light sweetness.
- to Sugar: Takes longer to dissolve but adds an interesting flavor. Much deeper flavor than white sugar.
- Granulated Sugar: What I use the most. It tastes good and makes a nice syrup with the fruit juices. Remember my life lesson about adding sugar?
- to Nectar: If you want to use an alternative sweetener, you could try Agave Nectar (very low on the glycemic index if that concerns you) or a natural herbal sweetener like Stevia.
- 3 3. 3. Choose Your Extras
- to don’t want to do all of these together- pick and choose!
- to Juice: I always add lime juice. Just a few big squeezes. The fruit will give off a lot of juice so you don’t want to add too much additional liquid, but a few squeezes of tangy lime juice adds a great flavor and makes it nice and tropical tasting.
- Cinnamon: A few dashes of cinnamon goes great with the cinnamon chips.
- Coconut: shredded coconut is especially yummy when you have tropical fruits like pineapple and mango in your salsa. Sprinkle some on top or stir it in, but either way do it just before serving or it will get all soggy.
- to Coconut: If you’re taking this to a party, then add some toasted coconut on top for great presentation. People will go wild over it!
- Ginger: I’m adding this from Kate’s suggestion in the comment section. Great thinking! A little fresh ginger would be great. A little will go a long way. P.S. ginger + coconut = yum.
jalapeno mac and cheese
By mrboyton
For the mac-n-cheese: Bring a large pot of water to a boil
- For the mac 'n cheese:
- Kosher salt
- 1 pound orzo
- 1 stick butter (8 tablespoons),
- divided 6 jalapeño peppers; 4 seeded and finely chopped, 2 sliced with seeds
- 4 cloves garlic, finely chopped
- 1 onion, finely chopped
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- Freshly ground pepper
- 2 cups shredded sharp cheddar cheese
- 4 ounces cream cheese
- 2 cups panko
- 2 Fresno chili peppers, sliced
- For the guac salad:
- 5 medium heirloom tomatoes, cut into thin wedges
- 2 almost-ripe avocados, pitted, peeled and sliced
- 1 jalapeño pepper, finely chopped
- 1 small red onion, thinly sliced
- Extra virgin olive oil (EVOO), for drizzling
- Juice of 2 limes
- Kosher salt and freshly ground pepper
- 1/2 cup fresh cilantro leaves, coarsely chopped
eggplant fries
By mrboyton
- 1 Eggplant or Zucchini
- (skip the flour for Cycle 1)
- 2 eggs, beaten
- Salt & Pepper to taste (add into eggs)
- Cut eggplant or zucchini into ‘french fry’ strips or into circle slices. Dip in beaten egg, and fry in a little olive oil. These are not deep fried; they are just sauted until golden brown and slightly crisp. Enjoy.
- (zucchini is cycle 2)
St. Patty's-Style Reuben Sliders
By mrboyton
PreparationIn a mixing bowl, combine the ground beef, salt, pepper and grated onion
- St. Patty's-Style Reuben Sliders
- Serves 12 sliders, 3 per person
- Tags: dinner lunch burgers "sammies," wraps and subs cheese rice, grains and breads beef vegetables potatoes sauté griddle food processor or blender Submitted by
- Rachael Ray
- on 03/17/10If you don't have time to cook a corned beef brisket and potatoes, this slider is sure to satisfy lovers of the traditional St. Patrick's Day meal.
- Advertisement
- Ingredients
- 1 pound ground beef
- Salt and pepper
- 3 tablespoons grated onion (from 1/2 small onion)
- 1/2 pound corned beef, chopped
- 3 tablespoons grainy mustard
- Extra virgin olive oil (EVOO) or vegetable oil, for drizzling
- 4 baby Yukon Gold potatoes, cut into 1/4-inch dice
- 1 pound sack sauerkraut, rinsed and drained
- 1/2 cup lager beer
- 12 slices Swiss cheese
- 12 slider rolls or party-size rye bread slices, toasted
- 2 tablespoons dill relish
- 3 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 cup sour cream
Janice’s Enchiladas Verde
By mrboyton
Preheat oven to 350°. Spray a 9x13 baking pan with non-stick cooking spray and set aside
- 2 whole chicken breasts (1-11/2 lbs.)
- 4 Cups chicken broth (4 cups water with 2 tsp. CHICKEN SOUP BASE)
- 1-2 tsp. ADOBO SEASONING
- 8 oz. cream cheese, softened (Neufchatel light cream cheese can be used for a lighter meal)
- 11/2 Cups half and half, divided (milk can be used for a lighter meal)
- 1 onion, chopped
- 2 TB. chopped fresh cilantro (optional)
- 12 oz. green taco sauce (see recipe below if you’d like to make your own)
- 1 egg
- 1/2 tsp. salt
- dash PENZEYS FRESHLY GROUND PEPPER
- 12 flour tortillas
- 1/4-1/2 Cup Parmesan cheese, grated or shredded or any other cheese you desire
- extra chopped cilantro, onion and tomatoes, optional
Green Curry Fried Rice
By mrboyton
Prepare your ingredients. Chop the green beans and bamboo shoots into pieces about 2" in length
- 2 tablespoons green curry paste
- 1 chicken breast
- 1/2 cup coconut milk
- 2 tablespoons fish sauce
- 1/2 tablespoon sugar
- 4 kaffir lime leaves
- 1 cup green beans, cut into 2" pieces
- 1 cup bamboo shoots, cut into 2" strips
- 3 cups cooked jasmine rice, left out for a few hours
- 1/2 cup Thai basil leaves
- 1 red jalapeno pepper, sliced thinly into rings
Spinach-Artichoke French Bread Pizza
By mrboyton
PreparationPre-heat the oven to 400°F
- Spinach-Artichoke French Bread Pizza
- Serves 4
- Tags: snacks appetizers brunch dinner lunch pizza rice, grains and breads eggs vegetables 30 Minute Meals sauté bake simmer Submitted by
- Rachael Ray
- on 02/26/09
- Photo credit: Tina RuppFast, easy and economical.
- Advertisement Ingredients•1 baguette, quartered
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- Salt and pepper
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 pinch nutmeg
- Two boxes frozen spinach (10 ounces each box), thawed and squeezed dry
- One box frozen artichoke hearts (9 ounces), thawed
- 1/2 cup grated Parmigiano Reggiano cheese
- 2 cups shredded mozzarella or provolone cheese
- 2 tablespoons finely chopped fresh thyme
Spinach and Artichoke Dip
By mrboyton
Heat oil and red pepper flakes in a medium skillet over medium heat
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper flakes
- 1/2 small onion, finely chopped
- 1/2 shallot, finely chopped
- 1 teaspoon chopped garlic
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 tablespoons white wine
- 1 (10-ounce) package frozen spinach, thawed and drained
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 4 ounces cream cheese, softened
- 1/3 cup chopped canned hearts of palm
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons freshly grated Parmesan cheese
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- Dash of hot sauce, such as Frank's
- Assorted crudite, for serving (optional)
- Flatbreads or toasted baguette slices, for serving (optional)
Arizona Pork Tenderloin and Rice
By mrboyton
Preheat oven to 325°. Wash pork, pat dry
- Sauce:
- 1 1-lb. pork tenderloin
- 1 TB. ARIZONA DREAMING
- 4 Cups cooked rice
- 1 TB. canola oil
- 1 large onion, chopped
- 1-2 TB. ARIZONA DREAMING
- 11/2 Cups water, divided
- 11/2 Cups chopped fresh tomatoes (we used cherry tomatoes)
- 2 tsp. honey
- 1-2 TB. fresh cilantro, finely minced (optional)
- 1/3 Cup sour cream