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Recipes
Frozen Berry Cake
By BobN
Frozen berries, dry cake mix, and 1 can of sprite
- Two 12-oz bags frozen mixed berries
- 1 box white cake mix (no pudding)
- 1 can of diet 7-up or sierra mist (clear soda)
AVOCADO TEQUILA SALSA
By BobN
In medium sized bowl, combine avocados, tomato, cilantro, lime juice, tequila, and salt
- 2 Ripe avocadoes, halved, seeded, peeled, and diced
- 1 lime, juiced
- 1/2 teaspoon of salt
- 1 cup fresh tomatoes diced
- 1 Tablespoon tequila
- 1/2 medium onion, diced (optional)
- 1/2 jalapeno pepper, seeded and minced (optional)
- 2 Tablespoons chopped cilantro
Chipotle Smashed Sweet Potatoes
By BobN
Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than...
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons unsalted butter
- 1 whole canned chipotle pepper in adobo sauce, chopped
- 1 teaspoon adobo sauce from can of peppers
- 1/2 teaspoon salt
Rice Aspargus salad
By BobN
1. toast pine nuts till golden brown 2
- 1/3 cup pine nuts
- 5 tblsp wine vinegar
- 1 clove garlic minced
- 1 tblsp lemon juice
- 1 Tblsp Dijon mustard
- 2 tsp salt
- 3/4 tsp pepper
- 9 tblsp olive oil
- 2 cups rice (Arborio rice)
- 1 lb asparagus cut to 1/4" pieces)
- 1 1/3 lbs boneless chicken thighs cooked and cubed
- 1 large tomato
- 1/2 cup chopped red onion
Saltine Cracker Toffee Recipe
By BobN
Line a 15x10x1-inch baking sheet with the saltine crackers
- 40 saltine crackers
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 1 cup chopped pecans
- 12 ounces milk chocolate chips
Jalapeño Cheddar Soup
By BobN
Prep Time: 5 minutes Cook Time: 10 minutes Makes: 6-8 servings
- 8 oz. extra sharp cheddar
- 3 Tbsp. Ottavio Olive Oil
- 16 oz. vegetable stock
- 1 c. heavy cream
- 1 onion, diced
- 1 bottle Shiner Bock Beer
- 3 Tbsp. flour
- 2 Tbsp. Adam’s Reserve Southwest Rub
- 1/2 jar Roberts Reserve Jalapeno Dip
Chicken Mole Poblano
By BobN
Heat the chicken fajitas in the microwave oven according to package directions and set aside
- 1 bag (26 oz) H-E-B fully cooked chicken thigh fajitas
- 1 jar (8.25 oz) H-E-B sabor tradicional mole poblano
- 3 cups Water
- 1 1/2 tablespoons H-E-B chicken & tomato bouillon
Sweet & Spicy Butternut Squash
By BobN
Heat the oven to 400 degrees F
- 1 (3/4 to 1 lb.) butternut squash
- 1 Tbsp. Central Market Organics Chili Powder
- 1 tsp. each: Central Market Organics Ground Cumin and Minced Garlic
- 1/2 tsp. salt
- 2 Tbsp. H-E-B Light Olive Oil
- 1/4 c. H-E-B Mediterranean Honey
Pickled Shrimp (Michael’s recipe)
By BobN
Boil water, add shrimp and cook until just pink, no more than 3 to 5 minutes
- 7 1/2 cups water
- 2 1/2 lbs unpeeled fresh shrimp
- 3 medium onions, sliced
- 1 cup cider vinegar
- 1 tablespoon lemon juice
- 4 bay leaves
- 2 whole cloves garlic, peeled
- whole peppercorns
- fresh ground pepper
JAMAICAN BANANA BREAD
By BobN
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1/4 cup plain low-fat yogurt (or pina colada flavored!!)
- 3 tablespoons dark rum OR apple cider
- 1/2 teaspoon vanilla extract
- 1/2 cup flaked sweetened coconut
- Cooking spray
- 1 tablespoon flaked sweetened coconut
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lime or lemon juice