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Recipes
Meals (Bucatini with Pesto & Shrimp)
By chefbobby
Bring a large pot of salted water to a boil
- Kosher salt
- 2 cups drained canned San Marzano tomatoes (about 8 tomatoes)
- 2 cups packed fresh basil leaves
- 2 cups packed fresh mint leaves
- 1/2 cup sliced almonds, lightly toasted
- 2 cloves garlic
- 1 teaspoon finely grated orange zest
- 1/3 cup extra-virgin olive oil, plus more for frying and drizzling
- 1 pound bucatini or spaghetti
- 1/2 cup instant flour (such as Wondra)
- 1 pound extra-large shrimp, peeled and deveined, halved lengthwise
- 1/2 cup grated parmesan cheese
Pizza (Huevos Rancheros)
By chefbobby
Bring the traditional Mexican breakfast to the dinner table in a delightful new way
- 1 Lb uncooked chorizo sausage links (casings removed) or bulk chorizo sausage
- 1 can (4.5 oz) Old El Paso chopped green chiles
- 1/2 Cup Old El Paso Thick 'n Chunky salsa
- 1 chipotle chile, chopped, plus 2 tablespoons adobo sauce (from 7-oz can chipotle chiles in adobo sauce)
- 1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
- 3/4 Cup shredded mozzarella cheese
- 2 Tbsp Butter
- 8 eggs
- 2 Tbsp chopped fresh cilantro
- 2 ripe medium avocados, pitted, peeled and sliced
Sides (Grilled Macaroni & Cheese)
By chefbobby
In our variation on a classic, mac and cheese is cooked on a backyard grill
- 6 Tbs. (3/4 stick) unsalted butter
- 3/4 cup all-purpose flour
- 6 cups milk, warmed
- 1 clove
- 1 bay leaf
- 1 yellow onion, peeled
- 1 Tbs. dry sherry
- 3 cups shredded sharp white cheddar cheese
- Kosher salt and freshly ground white pepper, to taste
- Freshly grated nutmeg, to taste
- 1 1/2 lb. dried macaroni, cooked until al dente and drained
- 1 1/2 cups bread crumbs, toasted
Breakfast (Steak & Egg Breakfast Sandwiches)
By chefbobby
Versatile breakfast breads, croissants are rich enough to complement hearty fillings for delicious sandwiches, such...
- 6 croissants
- 8 oz. white cheddar cheese, grated
- 1 flank steak, about 1 lb.
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 12 eggs
- 2 large red bell peppers, roasted, seeded and cut into 1/4-inch slices
- 6 oz. arugula
Meals (Chicken & Cheese Noodle Bake)
By chefbobby
1) Cook spaghetti according to package directions
- 1 package (16 ounces) spaghetti, broken
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 1/2 cup butter, cubed
- 6 tablespoons all-purpose flour
- 2 cups 2% milk
- 4 cups cubed cooked chicken
- 1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup (8 ounces) sour cream
- 1/2 teaspoon celery salt
- 1/2 teaspoon pepper
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1 cup (4 ounces) shredded cheddar cheese
Meals (Mexican Fish Stew)
By chefbobby
Put the fish in a shallow dish and season with salt and pepper
- 4 6-ounce tilapia fillets, each cut into 4 pieces
- Kosher salt and freshly ground pepper
- 3 limes (2 juiced, 1 cut into wedges)
- 1/2 pound new potatoes, thickly sliced
- 4 small pieces frozen corn on the cob
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 1/2 teaspoon dried thyme
- 3 cloves garlic, minced
- 1 tablespoon ancho or New Mexico chile powder
- 1 bunch cilantro, leaves and tender stems coarsely chopped
- 1 15-ounce can no-salt-added diced fire-roasted tomatoes
Dips (Tomatillo Salsa)
By chefbobby
Sterilize four 8-ounce canning jars and lids
- 1 large poblano pepper, stemmed, halved and seeded
- 1/2 large white onion, cut into 4 wedges
- 4 cloves garlic
- 2 1/4 pounds tomatillos, husked
- 1/2 teaspoon ground cumin
- 1/4 cup fresh lime juice or bottled Key lime juice
- 1 tablespoon distilled white vinegar
- 1 1/2 teaspoons sugar
- Kosher salt
- 3 red jalapeno peppers, thinly sliced crosswise (with seeds)
- Chopped fresh cilantro, for topping (optional)
Meals (BLT: Beef, Leek and Tomato Salad - with Bacon Dressing - an extra "B"!)
By chefbobby
Heat a grill pan or grill to medium-high heat
- 4 small strip steaks 1 to 1 1/2-inches thick
- Extra-virgin olive oil, for drizzling, plus 1/2 cup
- Salt and freshly ground black pepper
- 8 slices bacon, chopped
- 2 large or 4 small leeks, trimmed of rough tops and roots
- 1 tablespoon Worcestershire sauce
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- Splash water
- 2 hearts romaine lettuce, shredded or chopped
- 2 big beefsteak tomatoes
Soups (Hot Dog Potato)
By chefbobby
You can use leftover meatballs instead of hot dogs and leftover corn in place of frozen in this yummy soup
- 2 cans (18.8 ounces each) ready-to-serve chunky baked potato with cheddar and bacon bits soup
- 4 hot dogs, halved lengthwise and sliced
- 1 cup (4 ounces) shredded cheddar-Monterey Jack cheese
- 1 cup frozen corn
- 1 cup milk
Meals (Baked Spaghetti)
By chefbobby
1) Preheat the oven to 350 degrees F
- 2 cups canned diced tomatoes
- 2 cups tomato sauce
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 2 cloves garlic, chopped
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoons Italian seasoning
- Kosher salt and freshly ground pepper
- 1/4 teaspoon garlic powder
- 1 1/2 teaspoons seasoned salt
- 1 1/2 teaspoons sugar
- 2 small bay leaves
- 1 1/2 pounds ground beef
- 8 ounces angel hair pasta
- 1 cup grated cheddar cheese
- 1 cup grated monterey jack cheese