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Recipes
Meals (Cuban Style Panini)
By chefbobby
1) Heat closed contact grill or panini maker 5 minutes
- 1 can Pillsbury® refrigerated crusty French or country Italian loaf
- 2 tablespoons dill pickle relish
- 1 tablespoon Dijon mustard
- 4 slices (3/4 to 1 oz each) Swiss cheese
- 1/2 lb finely shaved deli cooked ham
Sides (Pasta Salad with Chicken, Cucumber, Cherry Tomatoes & Feta)
By chefbobby
Bring a large pot of salted water to a boil
- Kosher salt
- 1/2 pound penne
- 1 cup chopped cooked chicken
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 1/2 cup crumbled feta cheese
- 3 cloves garlic, thinly sliced
- Pinch of red pepper flakes
- 1/2 cup extra-virgin olive oil
- Freshly ground pepper
Breakfast (Huevos Rancheros Casserole)
By chefbobby
1) Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray
- 5 (6-inch) corn tortillas
- 6 oz. (1 1/2 cups) finely shredded colby-Monterey Jack cheese blend
- 1/2 lb. smoked cooked chorizo sausage, coarsely chopped
- 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
- 6 eggs
- 1/2 cup milk
- 1/2 teaspoon dried oregano leaves
- 1/8 teaspoon ground red pepper (cayenne)
- Old El Paso salsa
- Guacamole
- Fresh cilantro leaves
Sides (California "Sushi" Rice Salad)
By chefbobby
1) In 3-quart saucepan, cook rice in water as directed on package
- 2 cups uncooked regular long-grain white rice
- 1/3 cup rice vinegar (not seasoned)
- 1/4 cup sugar
- 1 teaspoon salt
- 2 teaspoons grated gingerroot
- 2 large cucumbers, seeded, chopped
- 2 medium carrots, finely shredded (1 cup)
- 8 medium green onions, sliced (1/2 cup)
- 2 packages (8 oz each) imitation crabmeat sticks, sliced
- 1 small avocado, pitted, peeled and thinly sliced
Appetizers (Caramel Apple & Brie Skewers)
By chefbobby
On each of six wooden appetizer skewers, alternately thread apple and cheese cubes; place on a serving tray
- 2 medium apples, cubed
- 1 package (6 ounces) Brie cheese, cubed
- 1/2 cup hot caramel ice cream topping
- 1/2 cup macadamia nuts
- 2 tablespoons dried cranberries
Meals (Chicken Pesto Linguine)
By chefbobby
1) Fill 5-quart Dutch oven two-thirds full of water; heat to boiling
- 1 package (9 oz) refrigerated linguine
- 1 cup red bell pepper slices
- 1 cup Green Green Giant® Valley Fresh Steamers® frozen sweet peas (from 12-oz bag)
- 1 container (7 oz) refrigerated basil pesto
- 2 packages (6 oz each) refrigerated grilled chicken breast strips
- 1 cup crumbled Gorgonzola cheese (4 oz)
Meals (Hot Tamale Pie)
By chefbobby
1) Preheat oven to 425 degrees F
- 1 1/2 pounds lean ground beef
- 1 cup chopped onion (1 large)
- 1 10 3/4 ounce can condensed tomato soup
- 1 8 ounce can tomato sauce
- 3/4 cup frozen whole kernel corn
- 1/2 cup chopped pitted ripe olives
- 2 tablespoons chili powder
- 1/2 teaspoon ground black pepper
- 3/4 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 2 tablespoons vegetable oil
- 1/2 cup shredded cheddar cheese (2 ounces) (optional)
Pizza (Mexican Chicken)
By chefbobby
Serve Old El Paso Refried Beans and Salsa over Pillsbury refrigerated pizza crust for an easy Mexican pizza - ready
- 1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
- 1 Cup Old El Paso Refried Beans, stirred
- 1/2 Cup Old El Paso Thick 'n Chunky Salsa
- 1 1/2 Cups shredded hot pepper Monterey Jack cheese (6 oz)
- 1 package (6 oz) refrigerated cooked southwestern-flavored chicken breast strips
- 1/4 Cup diced plum (Roma) tomato
Sides (Creamed Corn with Bacon)
By chefbobby
1)In a large skillet, saute onion in butter for 3 minutes
- 1 small onion, finely chopped
- 1 tablespoon butter
- 4 cups fresh or frozen corn, thawed
- 1 cup heavy whipping cream
- 1/4 cup chicken broth
- 4 bacon strips, cooked and crumbled
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
Meals (Caribbean Shrimp)
By chefbobby
1)Toss the shrimp with 1 tablespoon of the oil, lime juice and black pepper in a large bowl
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/8 teaspoon ground black pepper
- 1 large onion, chopped (about 1 cup)
- 1 large green pepper, chopped (about 1 cup)
- 1 fresh or canned jalapeño pepper, minced
- 1/4 teaspoon crushed red pepper
- 1 jar (16 ounces) Pace® Salsa Verde
- 1/2 cup unsweetened coconut milk
- 1/2 cup chopped fresh cilantro leaves
- 2 cups hot cooked regular long-grain white rice
- lime slices (optional)
- Fresh cilantro leaves (optional)