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Recipes
Desserts (Blueberry-Lemon Trifle)
By chefbobby
1) Set aside 1/4 cup blueberries for garnish
- 3 cups fresh blueberries, divided
- 2 cans (15-3/4 ounces each) lemon pie filling
- 2 cups (8 ounces) lemon yogurt
- 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
- 1 carton (8 ounces) frozen whipped topping, thawed
- Lemon slices and fresh mint, optional
Meals (Bruschetta Dogs)
By chefbobby
Toss 2 diced tomatoes with 1 chopped garlic clove, 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, some tor...
- Toss 2 diced tomatoes with 1 chopped garlic clove, 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, some torn basil and salt. Serve grilled hot dogs on toasted Italian buns; top with the tomato mixture and drizzle with olive oil.
Meals (Shrimp & Chorizo Stew)
By chefbobby
Heat the olive oil in a small Dutch oven over medium heat
- 1/4 cup extra-virgin olive oil
- 1 large Spanish onion, diced
- 4 cloves garlic, smashed
- 4 ounces Spanish chorizo, casings removed, sliced
- 2 teaspoons smoked paprika (hot or sweet)
- Kosher salt
- 1 cup canned whole plum tomatoes, roughly chopped, plus 1/2 cup juice from the can
- 2 bay leaves
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 pound russet potatoes, peeled and cut into 1-inch chunks
- 1 bunch kale, stems removed and leaves roughly chopped
- 1 pound medium shrimp, peeled and deveined
Pizza (Ham & Chile)
By chefbobby
Brunch, lunch or with a bowl of soup for supper, enjoy a pizza with extra pep
- 1 (13.8-oz.) can Pillsbury refrigerated classic pizza crust
- 6 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 1 cup julienne-cut strips or chopped cooked ham
- 1 (4.5-oz.) can Old El Paso Chopped Green Chiles
- 6 oz. (1 1/2 cups) shredded Monterey Jack cheese or hot pepper Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro, if desired
Meals (Shrimp Boil)
By chefbobby
1)Fill a large pot with 4 quarts of water
- 2 lemons, halved, plus wedges for serving
- 1/2 cup Old Bay Seasoning
- 8 cloves garlic, smashed
- 1 large red onion, quartered
- 6 sprigs fresh thyme
- 1 pound baby red potatoes
- 4 ears corn, husked and snapped in half
- 1 1/4 pounds large shrimp, unpeeled
- 2 tablespoons unsalted butter
- Hot sauce, for serving (optional)
Dips (Cucumber-Dill Shrimp)
By chefbobby
1) In a large bowl, beat the sour cream, cream cheese, dill and salt until blended
- 3/4 cup sour cream
- 4 ounces cream cheese, cubed
- 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
- 1/4 teaspoon salt
- 6 ounces cooked medium shrimp, peeled and deveined
- 3/4 cup diced unpeeled cucumber
- Assorted fresh vegetables or assorted crackers
Meals (Parmesan Baked Chicken)
By chefbobby
1) In a large resealable plastic bag, combine the baking mix, cheese, paprika, salt, pepper and garlic powder
- 1 cup biscuit/baking mix
- 1/4 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 1/4 cup butter, melted
Meals (Bacon-Wrapped Splitters)
By chefbobby
Score hot dogs lengthwise; wrap with bacon and fry in 350 degree F vegetable oil until the bacon is crisp
- Score hot dogs lengthwise; wrap with bacon and fry in 350 degree F vegetable oil until the bacon is crisp. Serve on soft buns.
Meals (Sliced Steak Soft Taco Sliders with Guaca-Salsa)
By chefbobby
1) Preheat an outdoor grill or grill pan to medium-high
- 4 small flatiron steaks (6 to 7 oz. each) or 1 1/2 to 1 3/4 lbs. flank steak, at room temperature
- Vegetable oil, for coating
- 2 teaspoons ancho (mild) or chipotle (hot) chile powder
- 1 teaspoon montreal steak seasoning or salt and pepper
- 1 large or 2 small ripe avocados, flesh scooped from the skin
- 2 limes, juiced
- 1 large clove garlic, peeled
- 1 jalapeno chile pepper, seeded and coarsely chopped
- 2 tomatillos, peeled and coarsely chopped
- 1/2 small red onion, coarsely chopped
- 2 teaspoons honey or a sprinkle sugar
- A generous sprinkle sea salt
- A small handful cilantro leaves
- A small handful fresh mint leaves
- A few sprigs thyme
- 8 flour tortillas (8 inch)
- All-natural cooking spray
Peanut Butter Dipping Sauce
By chefbobby
1) In a small saucepan, saute onion in oil until tender
- 1 medium onion, chopped
- 2 tablespoons canola oil
- 2 garlic cloves, minced
- 1/2 cup water
- 1/4 cup creamy peanut butter
- 1 tablespoon sugar
- 1 tablespoon chili powder
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1/4 teaspoon salt