Boyd Recipes

Online Recipe File for Joshua & Deb Boyd


lemon juice

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.

Stir fried green beans

In a large skillet, over 2 tbsp vegetable oil, over medium high.

Add 3/4 pound green beans, and 3 small hot peppers (jalapenos, or something else), diced. Cover and cook until beans are tender and browned in spots.

Stir with 1 tbsp lemon juice, salt, and serve.

Pappardelle with Caramelized Onions

– 2 tbsp unsalted butter
– 5 medium yellow onions, halved, then sliced under 1/4 in.
– 1 tsp coarse salt
– 1 tsp sugar

– 8-9 oz. wide egg noodles (or pappardelle)
– 2 tbsp olive oil
– 1/4 cup lemon juice
– 1/2 cup parsley.

In a heavy (but not too large) pot, melt butter over medium high. Add onions and salt. Cook until softened and just beginning to brown.

Reduce heat to medium. Add sugar and cook, stirring often, until deep golden brown with a jam like consistency. Let cool completely.

Cook pasta.

In a large skillet over medium high, heat oil. Add onions and garlic and cook until garlic is fragrant.

Remove 1.5 cups of pasta water and add to skillet. Cook, tossing occasionally, until liquid reduces to create a sauce to coat pasta.

Add lemon juice and toss with pasta. Serve topped with parsley.

Lemon Caper Chicken

From Cook’s Illustrated: Sep & Oct ’07

This goes nicely with something like bow-tie pasta or rice.

Saute 4 chicken cutlets (half a chicken breast, halved) in vegatable
oil until browned, then set aside. Reuse pan with the little browned
bits sticking to it.

2 teaspoons vegatable oil
1 medium shallot, minced, about 3 tablespoons
1 teaspoon all purpose flour
3/4 cup low sodium chicken broth
2 teaspoons lemon juice
1 tablespoon capers, rinsed and chopped
1 tablespoon chopped parsley leaves
1 tablespoon cold unsalted butter
salt and pepper to taste

Add oil to used skillet, heat on low.
Add shallot and cook until softened 1-1.5 minutes
Add flour and cook 30 seconds
Add broth, increase heat to boil and scrape pan bottom to free browned
bits. Continue to simmer until reduced to about 1/2 cup. 2-3 minutes.
Stir in chicken juices that accumulated in the set aside chicken cutlets
cook 30 seconds.

Add capers, parsley and butter. Add lemon juice last. add salt and
pepper to taste. Spoon sauce over cutlets and pasta/rice.

Beurre Blanc

  • 1/4 Cup of white wine
  • 1/8 Cup of fresh lemon juice
  • 1 Clove of Garlic, minced
  • 1 Shallot, minced
  • 2 (or more) sticks butter, in 1 tbsp chunks
  • Fresh Thyme
  • Salt and Pepper
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    Put together everything but butter and reduce. Add butter slowly, whisking.

    From (with changes)

Grilled Swordfish with Caper Sauce

  • 1/2 c Dry white wine
  • 5 Cloves garlic; minced
  • 2 ts Chopped fresh rosemary; divided
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 4 (4oz) swordfish steaks
  • Pam spray
  • 1/3 c Lemon juice
  • 3 tb Basil or lemon flavored Olive oil or extra virgin olive oil
  • 1 tb Capers
  • 3 tb Bread crumbs

Marinate fish in combined wine, garlic and 1
teaspoon rosemary, sprinkled with salt and pepper,
covered, 1 hour in the fridge. Remove fish and
discard marinade.

Grill or broil fish over hot coals 4-5 minutes
each side.

Combine remaining rosemary, lemon juice, oil,
capers and breadcrumbs. Spoon over fish and serve
at once.


Easy Baked Salmon

If using thin filets, reduce cooking time by 4-10 minutes.

Preheat oven to 450.

  • 4 thick wild coho salmon fillets (1.5-2″ thick) (I don’t care if coho or not, or wild vs. farmed)
  • 1/2 cup mayo
  • zest and juice of half a lemon
  • 2 cloves minced (finely) garlic
  • sea salt and fresh ground pepper to taste.

Place fillets skin side down on a pan that has been lined with Al
foil. Mix mayo with lemon juice, zest, and garlic. Smear mayo mixture
all over the top and sides of the fillets, then add salt and pepper.
Place into hot over and cook 18 minutes. If not done enough bake
another 1-2 minutes.

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