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Recipes
Sriracha Bacon Chicken Bites
By BobN
•Cut each chicken breast into large, bite-size (about 1-inch) chunks and put them in a 1-gallon zipper bag
- 4 small boneless, skinless chicken breast halves (6 ounces each or about 1 1/2 pounds total)
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons Sriracha sauce
- 1/2 teaspoon cumin
- 16 slices bacon
- 1/3 cup packed light brown sugar
Rio Star Grapefruit Pie: Citrus pie full of flavor and color
By BobN
Peel and section grapefruit
- 4 medium to large Rio Star grapefruit
- 1 cup sugar
- 1-3/4 cup strained grapefruit juice (2-3 grapefruit)
- 2 tbsp. cornstarch
- 1/8 tsp. salt
- 1 (3-oz.) package wild strawberry gelatin
- 1 9-inch pie crust, baked & cooled
- 1 cup whipping cream, whipped
Bob's Habanero Hot Sauce - Liquid Fire
By BobN
Original recipe makes 1 quart
- 12 habanero peppers, seeded and chopped
- 1 (15.5 ounce) can sliced peaches in heavy syrup
- 1/2 cup dark molasses
- 1/2 cup yellow mustard (use honey mustard )
- 1/2 cup light brown sugar
- 1 cup distilled white vinegar
- 2 tablespoons salt
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 tablespoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
Mushroom Asiago chicken
By BobN
Cut each chicken breast into thirds by first cutting each breast in half crosswise, then set the thinner half aside
- 1 lb boneless skinless chicken breasts
- salt and pepper
- 1/2 cup all-purpose flour
- 4 Tbsp unsalted butter
- 1 lb sliced mushrooms
- 1/2 tsp salt
- 3 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 3/4 cup low-sodium chicken broth
- 3 sprigs fresh thyme or 3/4 tsp dried thyme leaves
- 1/2 cup heavy cream
- 1/2 cup shredded Asiago cheese
- Parmesan cheese for sprinkling
Habanero Pepper Sauce
By BobN
Saute the onion and garlic in oil until soft; add the carrots with a small amount of water
- 12 habanero peppers, stems removed, peeled
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/2 cup chopped carrots
- 1/2 cup distilled vinegar
- 1/4 cup lime juice
HOT SPICE MEATBALLS
By BobN
Blend all ingredients and pour over cooked meatballs, Put in a crock pot to cook and keep hot
- 1 can Chipotle peppers
- 4 roma tomatoes
- 1 onion
- 5-6 cloves garlic
Classic Pickled Beets
By BobN
Next to bread and butter pickles, pickled beets are at the top of my favorite pickles list
- 4 pounds beets
- 1 cinnamon stick, broken into pieces
- 2 teaspoons whole allspice berries
- 1/2 teaspoon whole cloves, optional
- 2/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 teaspoon pickling salt
- 2 cups cider vinegar
- 1 cup water
Margarita Pie
By BobN
Prep Time: 15 minutes Makes: 8 servings
- * For crust:
- 1 (10 ounce) can frozen margarita mix, thawed
- 1 envelope Knox® Original Gelatin, unflavored
- 1 (4 ounce) can sweetened condensed milk
- 8 (1 cup) ounces sour cream
- 1 lime, for zest and garnish
- 1 1/4 cups finely crushed thin pretzel sticks or twists
- 1/2 (1 stick) cup butter, melted
- 1/4 cup sugar
Cauliflower Tortillas
By BobN
Preheat the oven to 375F and line a baking sheet with parchment paper
- 3/4 head cauliflower
- 2 large eggs
- 1/4 cup chopped fresh cilantro
- juice from 1/2 lime (about 2 Tbsp)
- 1/2 tsp kosher salt
SLOW COOKER BEEF STEW RECIPE
By BobN
Put the ingredients except for the flour and tomato paste into the slow cooker and stir to combine
- 1 1 1 large onion
- 2 2 2 medium carrots, peeled and thinly sliced
- 2 2 1/2″ large potatoes, cut into 1/2″ chunks
- 1 1 1 cup fresh green beans cut into bite-sized pieces
- 1 1lb 1lb stew-meat beef chunks
- 1 1 1 bay leaf
- 1 1 1 teaspoon fresh thyme
- 1 1 1 clove garlic, crushed
- 3 3 3 cups beef stock
- 2 2 2 tablespoons light brown sugar
- 3/4 3/4 3/4 teaspoon salt
- 2 2 2 teaspoons Worcestershire sauce
- to to taste
- 3 3 3 tablespoons flour
- 2 2 2 teaspoons tomato paste