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Recipes
CHICKEN-TOMATO PANZANELLA
By bossenga
Heat oven to 400°F. In a bowl, gently toss bread cubes with 1 tbsp
- 6 cups cubed French bread
- 3 tbsp. olive oil, divided
- 1 onion, peeled and chopped
- 2 red bell peppers, seeded and chopped
- 8 oz mushrooms, quartered
- 1 lb boneless, skinless chicken thighs, cubed
- 1/2 tsp. dried Italian herbs
- 1 (28 oz can) crushed plum tomatoes in puree
- 1 tbsp. balsamic vinegar
- 4 oz part-skim mozzarella cheese, sliced
- 2 plum tomatoes, sliced
Puffed Cheddar-Rice Casserole
By bossenga
Preparation 1. Preheat oven to 350ºF
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3/4 cup milk
- 1 1/2 cups shredded sharp Cheddar
- 4 large eggs, separated, plus 1 large egg white
- 1/4 teaspoon salt
- 1 1/4 teaspoons paprika
- 1 1/2 cups cooked white rice
- 1/4 teaspoon cream of tartar
Philadelphia vanilla mousse cheesecake
By bossenga
HEAT oven to 325ºF. MIX wafer crumbs and butter; press onto bottom of 9-inch springform pan
- 40 NILLA Wafers, crushed (about 1-1/2 cups)
- 3 Tbsp. butter or margarine, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
- 1 cup sugar,divided
- 1 Tbsp. plus 1 tsp. vanilla, divided 3 eggs
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Butternut Squash Risotto
By bossenga
Prep 20 min Cook 40 min
- 2 1/2 cups low-sodium chicken broth
- 4 tablespoons butter
- 1 1/2 cups grated butternut squash
- 1 onion, finely chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 3/4 cup grated parmesan cheese
- 1/4 cup finely chopped parsley
- Salt and pepper
Home Made Pasta Dough
By bossenga
Place the flour in your mixer bowl
- 2 1/2 Cups Flour
- 3 Eggs + 2 Egg Yolks
- 2 Tbsp Olive Oil
Summertime Straw-bana Frozen Treat
By bossenga
Using a blender, puree all the ingrediengs; add enough water to make the mixture pourable
- 1 c strawberries, hulled
- 1 banana, peeled & chopped
- 1 T honey
Steak Fajitas With Sweet Potato and Poblano
By bossenga
1.Heat the oil in a large skillet over medium heat
- 2 tablespoons olive oil
- 1 large sweet potato (about 12 ounces), peeled and cut into 1⁄4-inch pieces
- 1 medium onion, thinly sliced
- 1 small poblano pepper, seeded and thinly sliced
- kosher salt and black pepper
- 1 1/4 pounds skirt steak, cut into 4 pieces
- 1/2 cup sour cream
- 1 to 2 teaspoons chopped canned chipotle chilies in adobo
- 8 small flour tortillas, warmed
Sugar Snap Pea & Mushroom Sauté
By bossenga
Add some side of greens to your main dish with these delicious sugar snap peas
- 2 tablespoons vegetable oil
- 10 ounces cremini mushrooms, trimmed and sliced
- 10 ounces sugar snap peas, trimmed (about 3-cups)
- 3 large scallions, white and light-green parts, cut into 2-inch pieces (about 1 1/2 -cups)
- 4 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- Crushed red pepper for garnish, optional
Chocolate-Cherry Loaf
By bossenga
1.Preheat the oven to 350°
- 1 3/4 cups flour
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Two 10-ounce bags frozen pitted cherries, thawed, 1 bag drained and coarsely chopped
- 1 cup sugar
- 1/2 cup sour cream
- 3 large eggs
- 6 tablespoons unsalted butter, melted
White Bean and Chicken Chili
By bossenga
White Bean and Chicken Chili is a healthy and filling meal the entire family will love! Serve with some good crust...
- 2 (15 ounce) cans white beans, rinsed and drained
- 4 cups low sodium chicken broth
- 1 tablespoon vegetable oil
- 2 whole bone-in chicken breasts, about 3 pounds
- 1 teaspoon salt and black pepper
- 2 onions, chopped
- 4 cloves garlic, chopped
- 2 (4 ounce) cans roasted green chilies, drained
- 1 cup water
- 1 tablespoon ground cumin