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Video: Bobby Flay maps out chicken, salmon for 4 nights

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    >>> we are back now at 8:49 with today's mapped out meals where we give you four budget friendly recipes.

    >> he wrote this introduction, bobby flay doing the honors. egg noodles with red per pesto , chicken breasts with asparagus, slow roasted salmon.

    >> four meals.

    >> you're going to repurpose some of the things you make early in the week for later.

    >> absolutely. we'll use chicken 2009 of the dishes and make a sauce which is a red pepper pesto that savannah can you help me?

    >> of course.

    >> fire away.

    >> meatless monday. instead of a basil pesto we'll make a red pepper basil. start with some red peppers that are roasted. you can buy them in cans. then we'll make pesto . you know was in a basic pesto .

    >> sure.

    >> parmesean cheese . you know what those are

    >> pine nuts.

    >> and?

    >> garlic.

    >> exactly.

    >> usually when things smell i don't go for it.

    >> put it all in there.

    >> okay.

    >> i don't want to mess it up. okay, great.

    >> we'll take the top of this. put this on.

    >> lock it.

    >> lock and load . all right.

    >> i don't feel that's very secure.

    >> i'll do it.

    >> matt has got it.

    >> that's the first time it's ever happened.

    >> olive oil . put some olive oil . this will make our pesto . this is something that you can keep for a week in your refrigerator. that's what it looks like. now we'll make our pasta. these are old school egg noodles. take some of your pesto . put it right in there.

    >> whole thing

    >> couple of spoonfuls. some herbs. some fresh oregano. then we're going to mix this up. give me more pesto .

    >> okay. i was just saving for later in the week.

    >> we have plenty. you did a good job. eggplant, a vegetarian dish. i serve this up at one of my restaurants. pest jobs eggplant, fresh herbs and noodles and then put it right into a big bowl because we want to serve it family style. that looks great. okay. a little bit of ricotta cheese and olive oil . that's monday. tuesday. so tuesday now we'll have chicken breasts here. a lot of people like to cook skinless and boneless chicken breasts. salt and pepper very simple.

    >> you made a couple of extra because you'll use them later in the week.

    >> yes. for the entree, we have a asparagus. this is so simple. chi chicken , tomatoes, i like goat cheese . very healthy and ton of flavor.

    >> talk about that chicken again on thursday but now we move to wednesday and we talk about that pepper pesto .

    >> we saved some of that pesto you made so easily and this is a salmon. now a lot of times people take salmon and sear it. i put oven at 250 degrees and because the salmon has good fat in it, the fat starts to melt and after it cooks in its own fat it's incredibly silky.

    >> you going to do it in the oven how long?

    >> about 25 to 30 minutes . you don't have to do anything else. potatoes, salmon, sauce you made and you're finished. oil take some of our --

    >> tuesday chicken .

    >> a tortilla soup . chick jones broth. read chilies. some of the chicken we saved overnight and lot was ingredients here, ched tar cheese, avocados. we have a beautiful tortilla soup . look how quickly we cooked for four nights.

    >> explain that broth.

    >> was in the tortilla soup .

    >> chicken brought, red chilies, little bit of posole in here. and this soup is not just an appetizer. it could be a meal. you have the avocado and cheese and cilantro.

    >> we'll put the shopping list for all these four recipes up on our website at today.com.

    >> stick around for your local

TODAY recipes
updated 3/18/2013 8:30:14 AM ET 2013-03-18T12:30:14

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
Recipe: Egg noodles with red pepper pesto and roasted eggplant (on this page) Recipe: Roasted chicken breasts with asparagus, cherry tomatoes, goat cheese and basil (on this page) Recipe: Slow roasted salmon fillets with potatoes, lemon vinaigrette and red pepper pesto (on this page) Recipe: Chicken tortilla soup (on this page)

© 2013 NBCNews

Recipe: Egg noodles with red pepper pesto and roasted eggplant

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

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.

Serving Size

Makes 4 servings

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

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

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.

Serving Size

Makes 2 to 4 servings

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

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

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.

Serving Size

Makes 4 servings

Recipe: Chicken tortilla soup

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

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.

Serving Size

Makes 4-6 servings

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