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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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Cuban Red Beans & Rice

From Everyday Food

2 tbsp olive oil
1/4 white onion, finely diced
1/4 green bell pepper, finely diced
2 garlic cloves
salt/pepper
1/2 tsp ground cumin
1 tbsp chopped fresh oregano
1 cup long-grain white rice
1 can (15.5 oz) red kidney beans
2 cups chicken broth

In medium sauce pan, sweat onion, pepper, and garlic, until onion is soft.

Season with salt and pepper, add cumin, oregano, and rice. Stir for about a minute on medium till rice looks slightly translucent, then add beans and broth.

Bring to boil, then cover and reduce temp to simmer, 15-20 minutes (don’t open lid at any point in first 15 though).

Top with Cilantro.

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Chicken in Tomatoes

1 can diced tomatoes
1/2 tbsp vegetable oil
2 skin-on chicken thighs
salt/pepper
1 small yellow onion, finely diced
3 garlic cloves, minced
3 sprigs oregano (or a large dash of dried)

Preheat oven to 400 f. Stick blend tomatoes to get rid of large pieces, but try not to puree.

In a large over proof skillet (or dutch oven), heat oil over medium high. Season chicken with salt and pepper, and cook skin side down until golden and crispy. Flip and cook 1 minute. Transfer chicken to plate and drain, all but 1 tbsp fat from the pan.

Reduce heat to medium. Add onion to skillet and cook until soft and translucent. Add garlic and cook until fragrant, about 1 minute.

Add tomatoes, bring to boil.

Add chicken back up, skin side up, add oregano, then move to over. Cook until chicken is done (170-180 degrees), about 25-30 minutes.

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Crock Pot Macaroni and Cheese

from http://www.food.com/recipe/paula-deen-crock-pot-macaroni-and-cheese-257276

2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in water for six minutes. Drain.

In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

In slow cooker, combine cheese mixture and add the sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.

Cook on low for 2 1/2 hours, stirring occasionally.

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Beer Simmered Smoked Sausage and Potatoes

From Hillshire Farm’s somewhere.

1 lb sausage
¼ cup butter or margarine
1 onion, diced fine
4 garlic cloves, minced
1 bottle (12 ounces) regular beer
2 lbs. red potatoes, cut into 1” cubes (about 6 cups)
3 green onions, thinly sliced
1 teaspoon salt
½ teaspoon ground black pepper

Cut sausage into ½”slices.

Melt butter in a 4-5 quart pan (or dutch oven) over medium-high heat.

Add sausage, onion and garlic; cook 3-4 minutes, stirring frequently until onion is soft and sausage is lightly browned.

Add beer and potatoes; bring to a boil.

Reduce heat to medium, cover and cook 15-20 minutes or until potatoes are just tender.

Stir in green onions, salt and pepper.

Increase heat to medium-high and cook uncovered for 4 minutes or until liquid thickens slightly.

Serve.

1

Brisket and Onions

From Everyday Food, 4/11

1 onion, sliced (or diced)
2 garlic cloves, smashed
4 pounds beef brisket, trimmed.
2 cups chicken broth.

Combine onion and garlic in crockpot.

Season beef with salt and pepper. Place fat side up in crockpot. Add broth. Cook for 6 hours on high.

Remove beef and slice thinly.

Serve with onions and cooking liquid.

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Chili-Lemon Cauliflower

From Everyday Food, 4/11

With a steamer (maybe a strainer?) over 2″ boiling water, place about 1 pound of fresh cauliflower florets. Cover with lid.

Steam for 8 minutes, or until knife pierces easily.

Toss with 1 tbsp lemon zest, 2 tbsp lemon juice, and 1/4 tsp red pepper flakes.

Salt and pepper, serve warm or room temp.

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Apple Braised Pork Chops

Derived from http://www.rachaelrayshow.com/food/recipes/braised-pork-chops/

1 tbsp olive oil
2 thick-cut (about an inch), bone-in, pork chops
1 cup apple vinegar
1/4 cup salt
1/4 cup sugar
1 cup water.

Heat water and vinegar to disolve salt and sugar, cool back down, then brine pork chops 1+ hour.

Salt and pepper
4 medium red potatoes cut into large bite sized pieces
1 medium red onion
1/2 cup apple sauce
2 sprigs fresh thyme
1/2 cup cloudy apple cider (eyeball it)
1 cups chicken stock (eyeball it)
1.5 tablespoons real maple syrup or brown sugar
Juice of 1/2 lemon
Crusty bread, to serve alongside for mopping up sauce

Dry pork chops. Salt and pepper them.

Bring dutch oven with oil to 350 on stove. Brown pork chops, then set them aside.

Brown potatoes for about 5 minutes. Then add onions and brown them about another 5 minutes.

Add everything else but the lemon juice. Bring to a boil, insert pork chops, reduce to low and let simmer 25 minutes.

Remove thyme and add lemon juice.

Serve.

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Moroccan Pot Roast over Couscous

1 T olive oil
1 1/2 pound chuck roast or bottom round roast
1 white or yellow onion chopped
3 carrots, chopped
4 garlic cloves, chopped, smashed, etc.
1 t cayenne pepper
2 T Ras Al Hanout (spice mix)
16 oz can of beef broth
15 oz can of chickpeas, rinsed and drained

Preheat oven to 375.

Cut beef into 4 equal pieces.

Season the roast with salt and pepper.

Heat olive oil in a dutch oven over med-high heat and sear roast in the pan about 4 minutes per side, remove from pan and set aside.

Place the vegetables and all remaining ingredients except the chick peas into the dutch over, add in the roast.

Move to oven. Bake covered until fork tender (about 2 hours).

For couscous,
1 cup broth
juice of half a lemon
zest of half a lemon
1 tbsp butter
1 cup couscous
1 tsp garlic powder
1 tsp onion powder

Bring to broth and butter to boil, add the rest, cover and remove from heat, sit 5 minutes.

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Lemony Rice

1 tablespoon unsalted butter
1 small onion minced
1 garlic clove minced
1 cup basmati (or white) rice
1 tablespoon lemon juice
Zest from 1 lemon
2 cups chicken broth

In a medium skillet (yes, skillet, fish will later be added) heat butter over medium heat, add in onion and garlic cook and stir until softened. Stir in rice and cook for another minute, then add in lemon juice, lemon zest, and water, bring to a boil then cover and simmer for about 13 minutes.

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