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Recipes
Oatmeal Muffin Mix
By randiboyle
In a large bowl, sift together flour, baking powder, salt and sugar
- Mix:
- 3 C. flour (or whole-wheat flour)
- 3 1/2 tsp. baking powder
- 1 1/2 tsp. salt
- 2/3 C. sugar
- 1 C. brown sugar
- 1 1/2 C. butter or shortening
- 3 C. rolled oats
- Making muffins:
- 1 egg
- 2/3 C. milk
- 3 C. oatmeal muffin mix
Tomato Basil Chicken
By randiboyle
Season chicken with salt and pepper
- 2 2 2 chicken breasts, pounded thin]
- salt & pepper
- 2 2 2 Tbsp. EVOO
- 2 2 2 C. tomatoes, chopped
- 2 2 2 tsp. garlic, minced
- 4 4 4 Tbsp. cold butter
- 1/2 1/2 1/2 C. fresh basil, chopped
- fresh parmesan cheese, for garnish
- 1 1 1 lb. linguine
Cafe Rio Chicken
By randiboyle
Put in crock-pot and cook on low for 6 - 8 hours
- 5 lbs. chicken breasts
- 1 small bottle Italian dressing
- 1 Tbsp. chili powder
- 1 Tbsp. cumin
- 3-4 garlic cloves, minced
Chocolate Ganache Cupcakes
By randiboyle
Line or grease a 12 muffin pan
- Ganache:
- 1/2 1/2 1/2 C. unsalted butter, room temp.
- 1 1 1 C. sugar
- 4 4 4 XL eggs, room temp
- 16 16 16 oz. Hershey’s syrup
- 1 1 1 Tbsp. vanilla
- 1 1 1 C. flour
- 1/2 1/2 1/2 C. heavy cream
- 8 8 8 oz. semi-sweet chocolate chips
- 1 1 1 tsp. instant coffee granules
Roasted Chili Corn Salsa (chipotle copycat)
By randiboyle
Bring a large pot of water and 1 Tablespoon Kosher salt to a boil over high heat
- Kosher salt
- 4 ears fresh white or yellow sweet corn, husks removed (see notes)
- 1/2 cup red onion, finely chopped
- 2 jalapeno peppers, stemmed, seeded, and finely chopped
- 1/4 cup finely chopped roasted Poblano peppers (see notes)
- 1/4 cup fresh cilantro, finely chopped
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon fresh lime juice
Creamy Chicken and Buttermilk Dumplings
By randiboyle
Season the chicken with salt and pepper
- Dumpling:
- 1 1/4 lb. boneless skinless chicken thighs
- 1 tsp. coarse salt
- 1 tsp. pepper
- 2 bsp. Olive oil
- 4 Tbsp. butter
- 1 sweet onion, diced
- 1/2 C. sliced carrots
- 1/3 C. sliced celery
- 4 cloves garlic, minced
- 1/2 tsp. chopped fresh rosemary
- 1/2 tsp. chopped fresh thyme
- 1/4 C. flour
- 6 C. chickens tock
- 1/3 C. heavy cream
- 2 1/2 C. flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 2 eggs, lightly beaten
- 1 C. buttermilk
French Bread Rolls
By randiboyle
In a large bowl, stir together warm water, yeast and sugar
- 1 1/2 C. warm water (110 ̊F)
- 1 Tbsp. SAF yeast
- 2 Tbsp. sugar
- 2 Tbsp. vegetable oil
- 1 tsp. salt
- 4 C. flour
Shredded Chicken Taquitos
By randiboyle
In 10-inch non stick skillet, heat olive oil over medium heat
- 2 Tbsp. EVOO
- 1/2 C. onion, diced
- 1/4 C. finely chopped red pepper
- 1 Tbsp. jalapeno, diced
- 2 C. shredded chicken breast
- 3 Tbsp. cilantro, diced
- 1/2 tsp. salt
- 1/2 tsp. cumin
- 1/4 tsp. black pepper
- 14 oz. tomatoes w/green chilies
- 3 Tbsp. vegetable oil
- burrito size flour tortillas
Firehouse BBQ Grilled Chicken
By randiboyle
In a bowl combine all ingredients except chicken
- 6 chicken breasts
- 1/2 C. Frank’s Red Hot Sauce
- 3/4 C. barbeque sauce
- 4 Tbsp. melted butter
- 2 Tbsp. worcestershire sauce
Salt River Bars
By randiboyle
Line 8x8 pan with parchment paper (or 8x10 pan)
- Frosting:
- 72-80 Club crackers
- 1 C. Butter
- 2 C. Graham cracker crumbs
- 2 C. Packed brown sugar
- 2/3 C. Milk
- 2 tsp. vanilla
- 1 C. Milk chocolate chips
- 1 C. Butterscotch chips
- 1/3 C. Peanut butter