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Recipes
Meals (Chicken Panini with Gruyère, Tarragon & Artichoke Spread)
By chefbobby
Our ’wichcraft artichoke spread perks up the taste of these grilled chicken and Gruyère sandwiches, which get a
- 2 Tbs. olive oil, plus more for brushing
- 1 tsp. finely chopped fresh tarragon
- 2 boneless, skinless chicken breasts, each about 10 oz., tenders removed, breasts butterflied and cut in half
- Kosher salt and freshly ground pepper, to taste
- 8 slices sweet batard, each cut on the bias about 1/2 inch thick
- 1/2 cup ’wichcraft artichoke spread
- 4 oz. Gruyère cheese, shredded
- 1 oz. arugula
Meals (Classic Reuben Panini)
By chefbobby
1) Heat closed contact grill 5 minutes
- 2 tablespoons butter, softened
- 8 slices rye bread
- 1/4 cup Thousand Island dressing
- 1 cup sauerkraut, drained, squeezed dry (from 14.5-oz can)
- 1/2 lb corned beef, thinly sliced
- 8 slices Swiss cheese
Sides (Parsley Tortellini Toss)
By chefbobby
1) Cook tortellini according to package directions; rinse in cold water and drain
- 1 package (16 ounces) frozen cheese tortellini
- 1-1/2 cups cubed provolone cheese
- 1-1/2 cups cubed part-skim mozzarella cheese
- 1 cup cubed fully cooked ham
- 1 cup cubed cooked turkey
- 1 cup frozen peas, thawed
- 2 medium carrots, shredded
- 1/2 medium sweet red pepper, diced
- 1/2 medium green pepper, diced
- 1 cup minced fresh parsley
- 1/2 cup olive oil
- 3 tablespoons cider vinegar
- 2 tablespoons grated Parmesan cheese
- 2 garlic cloves, minced
Meals (Gumbo)
By chefbobby
1) MAKE ROUX Adjust oven rack to lowest position and heat oven to 350 degrees
- 3/4 cup plus 1 tablespoon all-purpose flour
- 1/2 cup vegetable oil
- Salt and pepper
- 1 onion, chopped fine
- 1 green bell pepper, seeded and chopped
- 1 celery rib, chopped fine
- 5 garlic cloves, minced
- 1 teaspoon minced fresh thyme
- 1/4 teaspoon cayenne pepper
- 1 (14.5-ounce) can diced tomatoes, drained
- 3 3/4 cups low-sodium chicken broth, room temperature (see note)
- 1/4 cup fish sauce (see note)
- 4 bone in chicken thighs (about 2 pounds), skin and excess fat removed
- 8 ounces andouille sausage, halved lengthwise and sliced thin
- 2 cups frozen okra, thawed (optional)
- 2 pounds extra-large (21-25) shrimp, peeled and deveined
Drinks (Sweet Tea)
By chefbobby
1)Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher
- 1 pinch baking soda
- 2 cups boiling water
- 6 tea bags
- 3/4 cup white sugar
- 6 cups cool water
Meals (Chicken Tetrazzini)
By chefbobby
1) Heat oven to 350°F. Lightly spray 2 (2-quart) casseroles with cooking spray
- 1 package (16 oz) vermicelli
- 1/2 cup chicken broth
- 4 cups chopped cooked chicken
- 1 can (103/4 oz) cream of mushroom soup
- 1 can (103/4 oz) cream of chicken soup
- 1 can (103/4 oz) cream of celery soup
- 1 container (8 oz) sour cream
- 1 jar (6 oz) sliced mushrooms, drained
- 1/2 cup shredded Parmesan cheese (2 oz)
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 cups shredded Cheddar cheese (8 oz)
Meals (Jalapeño-Bacon-Cheddar Burgers)
By chefbobby
Although you may think this burger looks too spicy, it’s not
- 1 lb. ground chuck
- 1 lb. ground sirloin
- Kosher salt and freshly ground pepper, to taste
- 6 jalapeño chilies, stemmed, halved lengthwise and seeded
- 6 cheddar cheese slices
- 12 thick-cut applewood-smoked bacon slices, fried until crisp
- 6 hamburger buns, split
- Barbecue sauce for serving
- Lettuce, tomato slices and onion slices for serving (optional)
Appetizers (Chicken Meatballs with Sweet Peanut Sauce)
By chefbobby
Mix chicken, cilantro, breadcrumbs, onion, garlic, salt and pepper; roll into 1-tablespoon balls
- 1 pound ground chicken
- 1/2 cup chopped cilantro
- 1/4 cup dried breadcrumbs
- 1/4 cup grated onion
- 2 cloves garlic, grated
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 3 tablespoons sugar
- 3 tablespoons sesame oil
- Chopped peanuts, for garnish
Sides (Cheesy Creamed Corn)
By chefbobby
Combine all ingredients in a slow cooker; mix well
- 3 packages (16 ounces each) frozen corn
- 2 packages (1 8 ounces, 1 3 ounce) cream cheese, cubed
- 1/4 cup butter, cubed
- 3 tablespoons water
- 3 tablespoons milk
- 2 tablespoons sugar
- 6 slices American cheese, cut into small pieces
Dips (BLT)
By chefbobby
Preheat oven to 325 degrees F
- 1/2 cup chopped sun-dried tomatoes
- 1 (12-ounce) package whole wheat pita pockets, cut into small triangles (recommended: Sara Lee)
- 3/4 cup real mayonnaise
- 1 cup sour cream
- 1/2 cup real bacon crumble (recommended: Hormel)
- Salt and freshly ground black pepper
- 1 head iceberg lettuce, shredded