Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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

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.

Place in a large slow cooker. Add the tomato sauce, diced tomatoes, corn kernels, chili powder, cumin, paprika, cayenne pepper, black pepper and salt.

Stir everything together. Set to low and cook for 7-9 hours, or set to high and cook for 3-4 hours.

Add toppings .

Oatmeal Pecan Pie


  • 1 prepared pie crust (see here)
  • 1⁄2 cup butter
  • 2⁄3 cup sugar
  • 2⁄3 cup dark corn syrup
  • 2⁄3 cup regular rolled oats
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1⁄2 cup chopped pecans
  • whipped cream (optional)


  1. preheat oven to 325.
  2. in a medium pan melt butter.
  3. remove from heat, stir in sugar, corn syrup, and oats.
  4. stir in eggs and vanilla.
  5. pour into unbaked pie crust.
  6. top with pecans.
  7. cover edges of pie with tin foil to prevent overbrowning.
  8. bake for 25 minutes.
  9. remove foil, bake for an additional 20-25 minutes until set.
  10. cool on a wire rack.
  11. top with whipped cream if desired, and serve.

Crab Puffs

1 can (6 oz) crab meat, drained
1 stick room temp butter
1 jar kraft old english spread
garlic powder
seasoned salt
6 english muffins (12 halves)

Mix the first for ingredients.

Spread on muffin halves.

Cut each half into four to six wedges

Freeze on tray, then bag.

Preheat broiler, put puffs on pan and broil for about 5 minutes until browned and bubbly.

Sausage Balls

1 pound hot sausage
1 pound cheddar cheese, grated
3 cups bisquick
1/2 cup milk

Mix together, don’t overmix.

Drop on cookie sheet with 1 or 3/4 oz. baller (50 to 72 balls).

Freeze or cook immediately.

Bake at 350 for 15-25 minutes until GBD, longer if frozen.

Baked Mashed Potatoes


5 pounds Russet Or Yukon Gold Potatoes
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Date Bar Cookies


Total Time:
1 hr
25 min
35 min
Yield:30 (2-inch) bars


For the filling:
3 cups coarsely chopped dates
1/4 cup granulated sugar
1 1/2 cups water

For the crust and topping:
1 cup firmly packed brown sugar
1 3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups old-fashioned rolled oats
3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes

Preheat oven to 400 degrees F.
In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely.

In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size.

Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.

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.

Grilled Braised Leeks

Recipe courtesy Alton Brown, 2005

  • 4 large leeks, dark green sections removed
  • 2 tablespoons bacon drippings
  • Heavy pinch kosher salt
  • 1 tablespoon balsamic vinegar

Crumbled bacon and goat cheese, as an accompaniment, optional.
Preheat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. Grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes.
Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.

Blog at

Up ↑