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Recipes
Meals (Tomato Walnut Tilapia)
By chefbobby
1) Sprinkle fillets with salt and pepper
- TOPPING:
- 4 tilapia fillets (4 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1 medium tomato, thinly sliced
- 1/2 cup soft bread crumbs
- 1/4 cup chopped walnuts
- 2 tablespoons lemon juice
- 1-1/2 teaspoons butter, melted
Meals (Crispy Buffalo Chicken Roll-ups)
By chefbobby
1) Flatten chicken breasts to 1/4-in
- 4 boneless skinless chicken breast halves (6 ounces each)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup crumbled blue cheese
- 1/4 cup hot pepper sauce
- 2 tablespoons mayonnaise
- 1 cup crushed cornflakes
Meals (Asian Meatball Subs with Hoisin Mayonnaise)
By chefbobby
Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl
- 1 slice white sandwich bread
- 1 1/2 tablespoons milk
- 1 teaspoon soy sauce
- 5 scallions, white and green parts separated
- 1 1/4 pounds ground pork
- 3 large cloves garlic, finely grated
- 1 tablespoon finely grated peeled ginger (about a 2-inch piece)
- 1/3 cup water chestnuts, drained, rinsed and chopped
- 1 large egg, lightly beaten
- 1/3 cup chopped fresh cilantro
- 1 1/2 teaspoons toasted sesame oil
- Kosher salt and freshly ground pepper
- 1/2 cup hoisin sauce
- 1/4 cup mayonnaise
- 2 1/2 tablespoons fresh lime juice
- 3 to 4 teaspoons Asian chili-garlic sauce
- Peanut or vegetable oil, for frying
- 1 cup bean sprouts
- 4 7-inch-long pieces baguette, split open
Meals (Italian Fisherman's Stew)
By chefbobby
1) To prepare croutons, preheat oven to 375F
- Croutons:
- 1/2 (1-pound) loaf peasant bread, cubed
- 1/4 cup olive oil
- 1 tablespoon white wine vinegar
- 1/4 teaspoon salt
- Freshly ground black pepper
- Soup:
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 5 cloves garlic, finely chopped
- 1 (28-ounce) can chopped tomatoes
- 1 cup chopped roasted red peppers
- 1 Finely grated rind and juice of orange
- 1 tablespoon sugar
- 1 pinch Red chile flakes
- 1/2 (.75-liter) bottle red wine
- 2 cups reduced-sodium chicken broth
- 4 fresh thyme sprigs
- 1 teaspoon salt
- freshly ground black pepper
- 2 pounds sea scallops, cut into halves
- 1 pound shrimp, peeled
- 1/4 cup chopped fresh basil
Meals (Tuscan Chicken)
By chefbobby
1) Combine rosemary, lemon zest, ¾ teaspoon salt, and ½ teaspoon pepper in small bowl
- 2 teaspoons finely chopped fresh rosemary
- Salt and pepper
- 2 teaspoons Grated zest and 2 teaspoons juice from 1 lemon
- 8 bone-in, skin-on chicken thighs (about 4 pounds), excess fat trimmed
- 2 tablespoons olive oil
- 2 (16-ounce) cans cannellini beans, drained and rinsed
- 2 tablespoons finely chopped fresh parsley
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 1/2 cups instant polenta
Meals (Corn Dog Casserole)
By chefbobby
1) Heat oven to 375°F. In large saucepan, combine all casserole ingredients; mix well
- Casserole:
- 1 (28-oz.) can baked beans, undrained
- 1 (16-oz.) pkg. cocktail-sized hot dogs
- 1/2 cup barbecue sauce
- 1/4 cup finely chopped onion
- Topping:
- 1 (6.5-oz.) pkg. golden corn muffin and bread mix
- 1/3 cup milk
- 2 tablespoons margarine or butter, melted
- 1 egg
Breakfast (Pressed Breakfast Burritos)
By chefbobby
Put the jalapeño, garlic, lime juice and the 1/2 tsp
- 1 jalapeño, seeded and finely diced
- 1 garlic clove, minced
- 1 Tbs. fresh lime juice
- 1/2 tsp. kosher salt, plus more, to taste
- 2 large avocados, halved, pitted and peeled
- 2 Tbs. chopped fresh cilantro
- 3 Tbs. olive oil, plus more for brushing
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 3/4 lb. Yukon Gold potatoes, boiled until tender and diced
- Freshly ground pepper, to taste
- 6 thick-cut bacon slices
- 12 eggs
- 6 large burrito-style flour tortillas
- 6 oz. cheddar cheese, grated
- Sour cream and salsa for serving
Meals (Thai Chicken Satays)
By chefbobby
1) Soak 16 to 20 (10-inch) wooden skewers in water to cover for 30 minutes; drain and set aside
- 3/4 cup minced fresh cilantro
- 1/4 cup minced fresh basil
- 1/4 cup vegetable oil
- 2 jalapenos, minced
- 2 cloves garlic, minced
- 3 Tbsp fresh lime juice
- 2 Tbsp firmly packed brown sugar
- 2 Lbs chicken tenderloins
Meals (Mummified Meatballs)
By chefbobby
1) Heat oven to 375 degrees
- 2 cans (8 ounces each) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 ounces each) Pillsbury crescent recipe creations refrigerated seamless dough sheet
- 16 frozen cooked Italian-style meatballs, 1 to 1 1/2 inch (from 16 oz bag), thawed, halved
- 1 cup tomato-basil pasta sauce
- 1 cup shredded mozzarella cheese
- 1 egg, slightly beaten
- 1/4 cup grated Parmesan cheese
- Pasta sauce for dipping, if desired
Meals (Tex-Mex Chicken & Rice)
By chefbobby
1) In 3- to 4-quart slow cooker, mix chicken, rice, salsa, broth and chiles
- 1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
- 1 1/2 cups uncooked converted long-grain white rice
- 1 cup Old El Paso® Thick 'n Chunky salsa
- 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 1 cup sour cream
- 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)