Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Potato Leek Soup


  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 2 large leeks, white and light green parts only, sliced about 1/4″ thick
  • 1 pounds Yukon Gold potatoes, roughly peeled and chopped into 1/2-inch pieces
  • 3.5 cups low sodium chicken broth
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup sour cream
  • 4 oz. bacon, cooked and chopped into pieces smaller than a bite, larger than bacon bits.
  • shredded cheddar cheese.
  • chives, thin sliced (optional)


  1. Melt butter in stock pot
  2. Sweat leeks and garlic about 10 minutes
  3. Add potatoes, thyme, bay leaf, salt, pepper, broth. Bring to boil, then reduce to simmer until potatoes are tender, about 15 minutes.
  4. Remove thyme stems and bay leaf.
  5. Blend (preferably with stick blender).
  6. Add sour cream and bacon.
  7. Serve in bowls topped with chives and cheddar.

Crock-pot Mac & Cheese


  • 4 cups uncooked elbow macaroni
  • 8 tbsp (one stick) unsalted butter
  • 5 cups grated sharp cheddar cheese
  • 1 cup sour cream
  • 2 (10 3/4 ounce) cans Campbell’s cheddar cheese soup (or equivalent brand).
  • 1 tsp salt
  • 2 cup milk
  • 1 tsp dry mustard
  • 1 tsp black pepper


  1. Boil the macaroni in water for six minutes. You definitely want it to be on the firm side. Drain.
  2. In crock pot, combine sour cream, cheddar soup, salt, milk, mustard and pepper, mix. Add cheese, butter, and the drained macaroni and stir again.
  3. At this point it can be refrigerated until 3 hours before it should be served.
  4. Cook on low for 2 hours, stirring occasionally.

Buckwheat Scallion Crêpes


1/2 cup buckwheat flour
1/2 cup AP flour
3/4 teaspoon salt
2 large eggs
1 cup milk
1 tablespoon melted unsalted butter
8 scallions sliced thinly.
1/4 to 1/2 cup water


Combine all the ingredients (except water) in bowl and whisk until smooth (as much as can be with scallion in it). Ideally let sit 2-24 hours, but it seems OK if you don’t.

Thin batter with water, adjust for desired consistency.

Preheat pan over medium-high heat (about 350 deg). Lightly grease pan.

Pour in enough batter to thinly coat the bottom of the pan. I like to use 1/4 – 1/2 cup measure. Swirl the pan to spread batter.

Cook for 1 to 2 minutes on one side (on flipping should be golden and lift easily). The second side will probably require less time.

The attached picture shows the crêpe with hoisin pork and carrots. I’m not happy with how I made those so they aren’t included in the recipe.

Also, you could use all buckwheat flour, but I thought the results were too dark when done that way.

Slow Cooker Chorizo Corn Chili



  • 1 tbsp olive oil
  • 1 cup onion (diced)
  • 2 jalapeños (de-seeded & diced)
  • 2 cloves garlic (minced)
  • 2 lbs chorizo
  • 2 cans (15 oz) tomato sauce
  • 1 can (10 oz) diced tomatoes with green chilies
  • 4 cups corn kernels (fresh or frozen)
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp kosher salt


  1. Add the olive oil to a large skillet over medium heat. Add the onion and jalapeños, cook 3-4 minutes. Add the garlic and cook for an additional minute. Add the chorizo and cook 6-8 minutes. Drain any grease from the chorizo with a mesh strainer.
  2. Place in a large slow cooker. Add the tomato sauce, diced tomatoes, corn kernels, chili powder, cumin, paprika, cayenne pepper, black pepper and salt.
  3. Stir everything together. Set to low and cook for 7-9 hours, or set to high and cook for 3-4 hours.
  4. Add toppings .

Macaroni Milanaise

½ pound dried macaroni pasta, or cavatelli, gemelli, even ziti
4 thin slices ham, about 2 ounces, cut into thin ribbons
3 or 4 small mushrooms, ideally wild, sliced thin
2 tablespoons tomato purée
2 tablespoons Madeira
3 tablespoons grated Parmesan cheese
3 tablespoons grated Gruyère cheese
2 tablespoons unsalted butter
½ teaspoon ground nutmeg
Kosher salt and freshly ground black pepper to taste.

Set a large pot of heavily salted water over high heat, and allow it to come to a boil.

Add the pasta to the water, and cook it until it is just shy of tender, according to the instructions on the box.

Meanwhile, put the ham, mushrooms and tomato purée in a small sauté pan, and pour the Madeira over the top. Cook over medium heat until the liquid has reduced to a glaze, the ham is heated through and the mushrooms are beginning to brown. Turn the heat off under the pan, and set aside.

Reserve a cup of the pasta water, and drain the pasta well. Return the pasta to the pot, then add the cheeses and butter, and stir to combine. Add the seasonings, and stir some more, adding, if necessary, a little of the reserved pasta water to loosen the pasta and help melt the cheeses. Add the mushroom mixture, and stir to combine. Taste for seasoning. Serve with salad, or as a ‘‘garnish’’ for roasted or sautéed lamb.

London Broil

1/4C Red wine vinegar
1/4C red wine
2T oil
2T worcester sauce
2T Soy sauce
2T Mustard
4 cloves garlic minced or crushed.

Lightly score the london broil and then rub marinade in and leave it for
several hours to overnight.

On high heat (grill, broiler, or pan) cook for 5-8 minutes a side.

Let rest. If you used a pan, make a pan sauce now.

Slice thinly across the grain.

3-Hour Pizza Dough

This recipe yields approximately 32 ounces of dough resulting in 2 14-16″ pizzas.


  • 1-1/2 cups warm water, divided
  • 1 teaspoon active dry yeast
  • 4 cups unbleached (better-for-bread) flour
  • 1 teaspoon salt
  • 1 teaspoon olive oil


  1. Place 1/4 cup warm water in a small mixing bowl and sprinkle with yeast. Let sit for 5 minutes or until yeast is hydrated and creamy. This will allow the yeast to be quickly absorbed by the flour.
  2. Place flour and salt in a mixing bowl. Add yeast mixture and remaining water. Mix until dough takes on a “shaggy” look (about 2 minutes in mixer, as needed by hand). Add water or flour as needed.
  3. Drizzle dough in mixing bowl with oil. Stir to incorporate oil.
  4. If working by hand pulling dough into a ball and then turn out onto a lightly floured work surface. Kneed for 5 minutes.
  5. Cover dough (either on counter or in bowl) with towel or plastic wrap, and let rest for 20 minutes.
  6. Resume mixing on medium-low speed for 2 minutes or until dough forms a smooth ball clearing sides of bowl.
  7. Alternatively, kneed on counter for 10-15 minutes.
  8. Divide into 2 dough balls.
  9. Place balls in a lightly oiled bowls and cover with plastic wrap. Let sit at room temperature for 2-1/2 hours or until doubled in size.
originally from


8 T Brown Sugar
3 T Kosher salt
1 T chili powder
1/2T cayene pepper
1/2T garlic powder
1/2T onion powder
1/2T celery salt
1/2T cumin
1/2T ground mustard
1/2T paprika

Herb Crusted Pork Tenderloin


  • 1 (4-pound) boneless pork loin, with fat left on
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
  • 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
  • 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary


  1. Preheat oven to 475 degrees F.
  2. Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
  3. Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for done-ness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

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