Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Slow Cooker Spiced Chicken Stew with Carrots

From everyday food

– 2 pounds carrots, peeled and cut into 1.5 in lengths
– 8 skinless, boneless chicken thighs (about 2.5 pounds)
– 1 garlic clove, thinly sliced
– 1 cinnamon stick, ground
– 1/2 tsp ground cumin
– 1/4 cup golden raisins
– 1/2 cup cilantro leaves
– 1/4 cup almond slivers

In a bowl, toss chicken, garlic, cinnamon, cumin, 1 tsp salt, 1/4 tsp pepper.

Place carrots in crockpot. Add chicken. Cover and cook on high for 4 hours (or low 8 hours).

Add raisins 15 minutes before completion.

Move to a serving dish, top with Cilantro and Raisins.

Serve with Couscous.

Seared Steak with Brussels Sprouts and Almonds

From everyday food, dec ’09.

  • 1 skirt steak (1.5 pd), cut into 4 pieces.
  • 2 tbsp butter.
  • 1 pd brussels sprouts, trimmed and thinly sliced
  • 1/4c cup chopped almods, toasted
  • 2 tsp fresh lemon juice.

Season steak with salt/pepper.  Heat a large skillet over medium-high.  Add steak and cook until medium-rare, 3-5 min per side.  Transfer to plate to rest.

Reduce heat to medium and melt butter.  Add brussels sprouts and season with salt/pepper.  Cook until crisp-tender 3-5min.  Remove and stir in almonds and lemon juice.

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