Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Tilapia and Quinoa with Feta

From Everyday Food

– 1 cup quinoa
– 2.5 tsp olive oil
– 1 pound boneless, skinless tilapia, in 8 pieces
– 3/4 tsp paprika (don’t bother actually measuring)
– 1/3 cup chopped dill
– 1/3 cup feta
– 2 tsp lemon juice

In a small sauce pan, bring quinoa, 2 cups of water, and 1tsp salt to a boil over high. Reduce to a medium simmer and cook until water evaporates, about 15 minutes. Transfer to a medium bowl and let cool for 5 minutes.

In a large nonstick skillet, heat 1.5 tsp oil over medium high. Pat fish dry and season with salt and pepper. Sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping after 2 minutes.

Stir dill, feta, lemon juice, and 1 tsp oil into quinoa. Season with salt/pepper. Serve together with fish.

Beef Stroganoff

Servings: 4

  • 2 Tbsp butter
  • 1 pound beef sirloin, thinly sliced
  • 1 pound mushrooms, quartered
  • 1/2 cup chopped onion
  • 2 tsp dried dill
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup dry white wine
  • 1/2 cup sour creme

In a large skillet melt butter over medium-high. Add beef, half at a time. Cook until browned on both sides, about 4 minutes. Remove beef from skillet. Add mushrooms, onion, dill, salt, and pepper. Cook for 5 minutes. Add wine and return beef to skillet. Cook until heated through, about 3 minutes. Remove from heat, stir in sour creme until blended.

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