Bobby Flay's egg noodles with a red pepper pesto, more

Famed chef Bobby Flay shares 4 recipes to get you through the week, so serve up these delicious dinners to your family.

Grocery list:

MEAT/POULTRY

  • 2 double chicken breasts, boneless and skinless (about 1 1/4 pounds each)
  • 4 salmon fillets, 6 ounces each

PRODUCE

  • 16 ounces piquillo peppers or roasted red peppers, drained
  • 2 tablespoons pine nuts
  • 2 cloves garlic
  • Fresh lemon juice
  • 1 medium Globe eggplant
  • 1 pound asparagus
  • 1 pint cherry tomatoes
  • 2 Idaho potatoes
  • 2 ancho chiles
  • 1 ounce dried porcini mushrooms
  • 1 Hass avocado

DAIRY

  • 1 pint fresh ricotta
  • 6 ounces goat cheese, crumbled
  • 1/2 cup shredded white cheddar cheese
  • 1/4 cup freshly grated Parmigiano Reggiano

PANTRY

  • Canola oil
  • 1 clover honey
  • Kosher salt and freshly ground black pepper
  • 3/4 cup wide egg noodles
  • Fresh flat leaf parsley
  • Fresh oregano
  • Low sodium chicken stock
  • 8 fresh basil leaves
  • 8 basil sprigs for garnish
  • 1 Dijon mustard
  • 1 fresh thyme
  • 1 fresh parsley
  • 1 15-ounce can posole
  • 1 fresh cilantro leaves
  • 1 bag of fried blue and white corn tortilla strip chips
Egg noodles with red pepper pesto and roasted eggplant
Servings:

Makes 4 servings

Ingredients

    • 16 ounces piquillo peppers or roasted red peppers, drained
    • 2 tablespoons pine nuts
    • 2 cloves garlic, chopped
    • 1/4 cup freshly grated Parmigiano Reggiano
    • 1 teaspoon fresh lemon juice
    • Canola oil
    • 1 teaspoon clover honey
    • Kosher salt and freshly ground black pepper
    • 1 medium Globe eggplant, skin on, diced
    • 3/4 pound wide egg noodles
    • Fresh flat leaf parsley
    • Fresh oregano
    • 1 pint fresh ricotta

Preparation

Baking Directions:

1. Bring large pot of salted water to a boil. While the water is coming to a boil, combine the piquillo peppers, pine nuts, garlic, cheese, lemon juice, honey and 1/4 cup canola oil and salt and pepper to taste in a food processor and process until smooth; scrape into a bowl. Reserve 1/4 cup, cover tightly and refrigerate until needed on Wednesday. The pesto can be stored, tightly covered, in the refrigerator for up to 1 week.2. Heat 1/4 cup canola oil in a large sauté pan over high heat, add the eggplant and season with salt and pepper and cook until lightly golden brown and just cooked through, about 8 minutes.3. Cook the noodles according to the directions on the package. Before draining, reserve 1 cup of the pasta cooking water and set aside. Drain well. Add the noodles to the pan with the eggplant add some of the pesto and some of the cooking water and toss to coat the noodles lightly, fold in the parsley and oregano. Transfer to a large platter and dollop with the ricotta.

Roasted chicken breasts with asparagus, cherry tomatoes, goat cheese and basil
Servings:

Makes 2 to 4 servings

Ingredients

    • 2 double chicken breasts, boneless and skinless (about 1 1/4 lb each)
    • Canola oil
    • Salt and freshly ground black pepper
    • 1 pound asparagus, trimmed and cut on the diagonal into 2-inch pieces
    • 1 pint cherry tomatoes, cored
    • Low sodium chicken stock
    • 8 fresh basil leaves, cut into chiffonade, plus basil sprigs for garnish
    • 6 ounces goat cheese, crumbled

Preparation

Baking Directions:

1. Preheat oven to 425 degrees F. Brush chicken breasts with oil on both sides and season with salt and pepper. Roast until golden brown and just cooked through, (internal temperature on a thermometer registers 155 degrees. Remove from the oven to a cutting board and let rest. 2. Transfer the pan using an oven mitt to a burner set on high heat. Add another tablespoon or 2 of canola oil, if needed, and sauté the asparagus and cherry tomatoes until the asparagus is crisp tender and the tomatoes just break down, add a splash of chicken broth , if needed. Season with salt, pepper and hot pepper flakes, fold in the basil and transfer to a platter, top with the goat cheese . Slice 2 of the breasts and put on top of the veggies. Reserve the remaining breast for the tortilla soup.

Slow roasted salmon fillets with potatoes, lemon vinaigrette and red pepper pesto
Servings:

Makes 4 servings

Ingredients

    • 2 Idaho potatoes, peeled and sliced into 1/4 -inch thick slices
    • Canola oil
    • Kosher salt and freshly ground black pepper
    • 4 salmon fillets, 6 ounces each
    • 1/4 cup freshly squeezed lemon juice
    • 1 teaspoon Dijon mustard
    • 1/2tsp finely chopped fresh thyme
    • 1 tablespoon finely chopped fresh parsley
    • 6 tablespoons olive oil
    • 1/4 cup of red pepper pesto, from day 1

Preparation

Baking Directions:

1. Preheat oven to 400 degrees F. Toss the potatoes with a few tablespoons of oil and season with salt and pepper. Arrange the potato slices in one layer in the bottom of the baking dish. Brush the potatoes with olive oil and season with salt and pepper to taste. Bake in the oven for 12-15 minutes, until lightly golden brown and slightly soft. Remove potatoes and reduce the heat of the oven to 250 degrees.2. Season the salmon with salt and pepper and place the fillets on top of the potatoes, skin-side up. Roast in the oven to medium doneness, about 12-14 minutes.3. While the salmon is roasting, whisk together the lemon juice, vinegar, mustard, thyme and pesto in a medium bowl. Slowly whisk in the olive oil until emulsified and season with salt and pepper to taste.4. Remove the salmon from the oven and immediately drizzle each fillet with some of the vinaigrette and top each fillet with a small dollop of pesto.

Chicken tortilla soup
Servings:

Makes 4-6 servings

Ingredients

    • 2 quarts homemade chicken stock or low sodium chicken broth (such as Swanson’s)
    • 2 ancho chiles, soaked, seeded, and thinly sliced
    • 1 15-ounce can posole, rinsed and drained
    • 1 ounce dried porcini mushrooms, soaked until soft, drained and chopped
    • Left-over chicken breasts from above recipe, shredded
    • 1/4 cup chopped fresh cilantro leaves
    • Salt and freshly ground black pepper
    • 1/2 cup shredded white cheddar cheese
    • 1 Hass avocado, peeled, pitted and diced
    • Fried blue and white corn tortilla strip chips, for garnish

Preparation

Baking Directions:

1. Place stock in a medium saucepan and bring to a simmer. Add the rehydrated ancho and porcini and the posole and cook for 10 minutes. Add the chicken and cilantro and cook for 5 minutes; season with salt and pepper.2. Ladle soup into bowls, top with cheddar cheese, avocado and a mixture of the fried tortillas and garnish with cilantro leaves.

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