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Recipes
Chicken Spiedies
By mrboyton
MAKE SAUCES Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in large bowl
- 1/2 cup olive oil
- 2 garlic cloves, minced
- 2 tablespoons finely chopped fresh basil
- 1/2 teaspoon dried oregano
- 2 teaspoons grated zest plus 1 tablespoon juice from 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 3 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 6 (6-inch) sub rolls, slit partially open lengthwise
Karen's comfort bangkok chicken
By mrboyton
Sprinkle a rimmed plate with the flour and set aside
- 2 boneless skinless chicken breasts (about 1 lb. total)
- 4 TB. flour
- 3 TB. butter
- 2 tsp. water, divided
- 2 TB. BANGKOK SEASONING, divided
- 8 oz. egg noodles
- 1 TB. butter
- 1 large sweet onion, diced
- 12 oz. fresh mushrooms, sliced
- 1 Cup sour cream
- 1 TB. BANGKOK SEASONING
- freshly ground PEPPER or FOUR PEPPERCORN BLEND, to taste
- salt, to taste
- 3 sliced scallions, optional
Fig and Fennel Chicken
By mrboyton
PreparationSeason the chicken with salt and pepper
- For garnish:
- 4 bone-in, skin-on chicken breasts, cut in half
- Salt and pepper
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 medium onions, cut into wedges with root ends attached
- 2 bulbs fennel, cut into wedges with root ends attached
- 1 pint dried figs, cut in half
- 6 sprigs fresh thyme, leaves removed and chopped
- 2 sprigs rosemary, leaves removed and chopped
- 1/2 cup Marsala wine
- A splash of chicken stock
- 1 chunk Pecorino Romano cheese, shaved
- 1/2 cup parsley, chopped
- Fennel fronds, chopped
- 1/2 cup pine nuts, toasted
- 1/2 cup pitted Sicilian olives
- Balsamic drizzle
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By mrboyton
Makes 4 servings In a saucepan, heat olive oil over medium heat
- round pizza or pasta toppings.
lo mein salad w peanut sauce
By mrboyton
1. Place noodles in microwave-safe bowl; cover
- 1 pkg (16 oz) Asian Classics Lo Mein (Frozen Foods)
- 1/2 pkg Food You Feel Good About Mukimame Shelled Soybeans (Frozen Foods), thawed
- 1 pkg (12 oz) Food You Feel Good About Asian Slaw
- 1 bunch green onions, trimmed, sliced diagonally
- 1 Tbsp black sesame seeds (International Foods)
- 3/4 cup Asian Classics Thai Peanut Sauce (International Foods)
pressure cooker stirfried veggies
By mrboyton
Scented with ginger, garlic and soy sauce, this Asian style recipe works equally well with most vegetables--in part...
- 2 tablespoons (30 ml) sesame, olive or
- peanut oil
- 1 large clove garlic, lightly crushed and
- peeled
- 1 slice of fresh ginger the size of a quarter,
- peeled 1 bunch broccoli stems trimmed, cut
- into flowerettes
- 6 tablespoons (90 ml) chicken or
- vegetable stock or water
- 2 tablespoons (30 ml) soy sauce
- Salt to taste
pretzel rolls
By mrboyton
If you use a bread machine, dump the dough ingredients in the order listed and hit the “dough” cycle – my mac...
- for the dough:
- PRETZEL ROLLS
- Makes 18 rolls (adapted from an Alton Brown recipe)
- 1 1/2 cups warm water (110°F or comfortably warm to the touch)
- 1 Tablespoon active dry yeast (1 package) – not quick rise yeast
- 2 teaspoons sugar
- 4 1/2 cups unbleached all-purpose flour
- 2 teaspoons kosher salt
- 4 Tablespoons unsalted butter, melted
- for the poaching & glazing:
- 1/4 cup baking soda
- large saucepan of water
- 1 egg, lightly beaten
- pretzel salt
Baked Chicken-Bacon Alfredo
By mrboyton
Guiltless Alfredo Sauce 2 C low-fat milk 1/3 C (3 oz) low fat cream cheese 2 T flour 1 t salt 1 T butter 3...
- Baked Chicken-Bacon Alfredo
- Recipe by Our Best Bites
- 8 oz. penne or bowtie pasta
- 1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)
- 2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
- 6 oz. (1/2 package) cooked bacon, chopped
- 1 14-oz. jar marinated artichoke hearts, drained and chopped
- 1/2 c. chopped green onions (about 1 decent-sized bunch)
- 1 c. shredded mozzarella cheese, divided
- Salt and pepper, to taste
- 1 . Preheat oven to 350.
- 2 . Prepare pasta according to package directions.
- 3 . While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.
- 4 . Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.
- 5 . Serve with a green salad and breadsticks or a loaf of garlic bread made with Garlic Bread Seasoning.
Sesame Crusted Red Snapper with Ginger Dressed Snappy Veggies and Curry Couscous with Almonds
By mrboyton
PreparationIn a salad bowl, combine the ginger, jalapeño, vinegar, salt and pepper
- Sesame Crusted Red Snapper with Ginger Dressed Snappy Veggies and Curry Couscous with Almonds
- Serves 4
- Tags: dinner lunch fruit fish and seafood rice, grains and breads vegetables 30 Minute Meals sauté boil simmer Submitted by
- Rachael Ray
- on 02/20/08Advertisement
- Ingredients
- 2-inch piece fresh ginger, peeled and grated or minced
- 1 small jalapeño pepper, seeded and finely chopped
- 3 tablespoons rice wine vinegar or white wine vinegar (eyeball it)
- Salt and freshly ground black pepper
- 6 tablespoons vegetable oil, divided (eyeball it)
- 10 radishes, thinly sliced
- 1 seedless or English cucumber, thinly sliced
- 1 yellow pepper, seeded, quartered and cut into thin strips
- 1/4 cup sliced almonds, available on the baking aisle (2 ounces)
- 1 cup chicken broth
- 1 tablespoon curry powder
- 2 pinches ground cinnamon
- 1 cup couscous
- 4 portions red snapper fillet, skin on (8 ounces each)
- 1/2 cup sesame seeds, un-toasted, available on the spice aisle
- 1 bunch watercress, trimmed of thick stems
- 1 cup roughly chopped fresh basil (about 20 leaves)
- 2 scallions, chopped
Pretzel-Crusted Chicken Fingers and Zucchini Sticks with Cheddar-Spicy Mustard Dipping Sauce
By mrboyton
PreparationPre-heat the oven to 250ºF
- 1 bag whole grain pretzels, any shape
- 2 teaspoons dried thyme leaves or 2 tablespoons fresh chopped thyme
- 3 eggs
- 1/2 cup water
- 4 pieces boneless, skinless chicken breasts (6-8 ounces each)
- 2 medium zucchini
- Salt and pepper
- Extra virgin olive oil (EVOO), for pan frying
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken stock
- 1 cup milk
- 1 1/2-2 cups shredded sharp yellow cheddar cheese (a 10-12 ounce cut), grated
- 2 heaping tablespoons spicy brown mustard, such as Gulden’s brand
- 2 large carrots, peeled and cut into 1/2-inch wide 4-inch long sticks
- 4 celery stalks, halved lengthwise and cut into 4-inch long sticks
- 8 dill pickle spears