Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Empanada dough

4 cups all purpose flour
2 tsp baking powder
2 tsp salt
1 stick cold butter, cut into small pieces.
1 cup cold water

1 large egg, beaten lightly with 1 tbsp water for wash.

Combine ingredients (except egg) to bowl. Cut in butter until crumbly. Add just enough water to bring together. Divide into 8 balls, row out, and form with filling.

Brush with wash.

Bake 400, 30-40 minutes (rotate half time).

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.

Red Enchilada Sauce

2TB oil
2/3C onion (diced)
1/4C green pepper

1clove garlic
1C tomata sauce
2TB chili powder
1/2tsp oregeno

Saute veggies
stir in sauce + spice/herb

Fill tortillas, place in pan, cover with sauce, bake 15min at 300, then add cheese on top.

Smoky Beef Tacos

From Everyday Food

– 2-3 tbsp chopped canned chipotles in adobo sauce
– 1/2 cup ketchup
– 8 garlic cloves, chopped
– 2 tsp dried oregano
– 1 beef chuck roast (boneless about 3 pounds)

Preheat oven to 350.

In a dutch oven, stir together chiles, ketchip, 1 cup water, garlic, oregano, 2 tsp salt, and 1/4 tsp pepper.

Cut beef into 4 equal pieces. Add to pot and turn to coat. Cover and bring to a boil, then move to oven. Bake covered until fork tender (about 2.5 hours).

Transfer beef to a bowl. Remove the fat from the cooking liquid. Shred beef. Moisten with cooking liquid as needed. Season.

Serve with tortillas and other desired toppings.

Pan-Fried Chorizo w/ Sherry Vinegar

Heat a large skillet over medium heat.

Add 8 oz, dried chorizo, sliced about 1/4″.

Cook until browned. Remove pan and add 2 tbsp sherry vinegar. Swirl to combine.

Serve with cheese and bread.

Taco Seasoning Mix

Mix together and store in an air tight container:

  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1 tbsp dried onion
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp kosher salt
  • 1 tsp black pepper

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