Boyd Recipes

Online Recipe File for Joshua & Deb Boyd


Deborah Boyd

Plausible Pie

2 cups ham cubes or other meat
1 4oz can of mushrooms or other vegetable
1/2 cup green onion, chopped fine
1 cup cheese, grated
1 1/2 cups milk
3 eggs
1/2 teaspoon salt (with ham I may skip this but with turkey I include it)
3/4 cup biscuit mix

1. Preheat oven to 400.

2. Spray 9″ or 10″ pie plate with Pam.

3. Spread cheese, ham and vegetables in bottom of plate.

4. Combine eggs, milk, salt and Bisquick in blender and blend until smooth.

5. Pour over ingredients in pie plate

6. Bake 35-40 minutes (knife inserted half-way between center and edge should come out clean).

7. Let sit five minutes and serve.

Notes: I sometimes use a couple of tablespoons of dried onion. If I use regular onions, I saute them until soft. Any vegetables should be cooked enough so the pie does not get watery.

The BEST Whoopie Pie Filling

3 rounded Tbls. flour
1 c. milk
1/2 c. butter
1/2 c. Crisco
1 tsp. vanilla
1/8 tsp. salt
1 c. sugar

Put the flour in a small sauce pan and slowly whisk the milk in so there are no lumps. Continue whisking as you bring the mixture to a boil and it becomes thick. Remove the mixture from the heat and chill in the fridge. Beat the flour mixture with butter and Crisco till smooth. Gradually add the sugar till smooth. Then add the vanilla. Put between two cookies and enjoy!

Mandi’s Lasagna

1 qt Ricotta cheese
6 eggs
4 cups of cheese
6 cups spaghetti sauce
1 pound ground beef

Salsa Chicken

1 package (about 3 tbsp) of taco seasoning or other seasoning

1 pound chicken tenders

2 tablespoons oil

1-2 cups salsa (preferably sweet/fruity kind)

1. Place Seasoning Mix in plastic bag. Add chicken tenders; toss to coat.

2. Heat oil in large skillet on medium heat. Add chicken; cook and stir 5 minutes or until chicken is lightly browned.

3. Stir in salsa. Reduce heat to low; cover and simmer 10 minutes.

Serve over rice.

Cook’s Illustrated’s Foolproof Pie Dough

Serves one 9-inch double-crust pie


  • 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
  • 1 teaspoon table salt
  • 2 tablespoons sugar
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
  • 1/2 cup cold vegetable shortening, cut into 4 pieces
  • 1/4 cup cold vodka
  • 1/4 cup cold water


  1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
  2. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).
  3. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.
  4. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
  5. Empty mixture into medium bowl.
  6. Sprinkle vodka and water over mixture.
  7. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
  8. Divide dough into two even balls and flatten each into 4-inch disk.
  9. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

YakiSoba Sauce

  • ¼ cup Japanese soy sauce
  • 2 tbs Worcestershire sauce
  • 1½ tbs Japanese rice vinegar
  • 1 tbs sake
  • 1 tbs mirin
  • 1 tbs tomato sauce
  • 1 tbs oyster sauce
  • 2 tsp soft brown sugar
  • Chili to taste
  • Ginger to taste

Combine all ingredients in a bowl. Can add shiitake soaking water to increase volume.

Sauted Herb Chicken with Cream Sauce

Serve with plain rice.

2 TBsp flour
1/4 tsp each ground sage + dried thyme
4 chicken breast halves
2 Tbsp butter
1 can cream of chicken and/or mushroom soup
1/2 cup water

Coat chicken lightly with flour+herbs mixture
In skillet (sided and with a lid for later), melt the butter over
med-high heat.. Cook chicken until browned on both sides. Push chicken
to side.

Stir in can of soup and water stirring and scraping to remove
fronding. Reduce heat to low. Cover, simmer 5 minutes until chicken is

Lemon Caper Chicken

From Cook’s Illustrated: Sep & Oct ’07

This goes nicely with something like bow-tie pasta or rice.

Saute 4 chicken cutlets (half a chicken breast, halved) in vegatable
oil until browned, then set aside. Reuse pan with the little browned
bits sticking to it.

2 teaspoons vegatable oil
1 medium shallot, minced, about 3 tablespoons
1 teaspoon all purpose flour
3/4 cup low sodium chicken broth
2 teaspoons lemon juice
1 tablespoon capers, rinsed and chopped
1 tablespoon chopped parsley leaves
1 tablespoon cold unsalted butter
salt and pepper to taste

Add oil to used skillet, heat on low.
Add shallot and cook until softened 1-1.5 minutes
Add flour and cook 30 seconds
Add broth, increase heat to boil and scrape pan bottom to free browned
bits. Continue to simmer until reduced to about 1/2 cup. 2-3 minutes.
Stir in chicken juices that accumulated in the set aside chicken cutlets
cook 30 seconds.

Add capers, parsley and butter. Add lemon juice last. add salt and
pepper to taste. Spoon sauce over cutlets and pasta/rice.

Beurre Blanc

  • 1/4 Cup of white wine
  • 1/8 Cup of fresh lemon juice
  • 1 Clove of Garlic, minced
  • 1 Shallot, minced
  • 2 (or more) sticks butter, in 1 tbsp chunks
  • Fresh Thyme
  • Salt and Pepper
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    Put together everything but butter and reduce. Add butter slowly, whisking.

    From (with changes)

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