Today Show: Bobby Flay Meals for the Week & Chicken Tortilla Soup

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Today Show: Bobby Flay’s Recipes For the Week

Bobby Flay stopped by the Today Show to cook up four recipes to keep your family healthy and full this week, while keeping your wallet from shrinking too much. Check out all the meals below to find out what you need to put in your shopping cart for this week’s dinners.

Bobby Flay Egg Noodles With Red Pepper Pesto and Roasted Eggplant Recipe

Bobby Flay Egg Noodles With Red Pepper Pesto and Roasted Eggplant Ingredients: 

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Today Show: Bobby Flay Meals for the Week & Chicken Tortilla Soup

The Today Show helped Bobby Flay make meals for the week, like his chicken tortilla soup, roasted chicken breast and a meatless Monday meal with eggplant.

  • 16 ounces 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 parsley
  • Fresh oregano
  • 1 pint fresh ricotta

Bobby Flay Egg Noodles With Red Pepper Pesto and Roasted Eggplant Directions:

  • Bring a pot of salted water to a boil. While the water is coming to a boil, combine the roasted red peppers, pine nuts, garlic, cheese, lemon juice, honey and 1/4 cup canola oil in a food processor and process until smooth. The pesto can be stored, tightly covered, in the refrigerator for up to one week.
  • 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, about eight minutes.
  • Cook the noodles according to the directions on the package. Before draining, reserve one cup of the pasta cooking water and set aside. Drain well. Add the noodles to the pan with the eggplant and add some of the pesto and some of the cooking water and toss to coat the noodles lightly, while folding in the parsley and oregano. Transfer to a large platter and garnish with the ricotta.

Bobby Flay Roasted Chicken Breasts Recipe

Bobby Flay Roasted Chicken Breasts Ingredients:

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  • 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

Bobby Flay Roasted Chicken Breasts Directions:

  • Preheat oven to 425 degrees. Brush chicken breasts with oil on both sides and season with salt and pepper. Roast until golden brown, about 15 minutes. Remove from the oven to a cutting board and let rest.
  • Add another tablespoon of canola oil to a pan and heat on high. Sauté the asparagus and cherry tomatoes until the asparagus is crisp 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 two of the breasts and put on top of the veggies. Reserve the remaining breast for the tortilla soup recipe below.

Bobby Flay Slow Roasted Salmon Fillets With Red Pepper Pesto Recipe

Bobby Flay Slow Roasted Salmon Fillets With 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
  • 1/2 tsp finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh parsley
  • 6 tablespoons olive oil
  • 1/4 cup of red pepper pesto, from day one

Bobby Flay Slow Roasted Salmon Fillets With Red Pepper Pesto Directions:

  • Preheat oven to 400 degrees. 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. Bake in the oven for 12-15 minutes, until lightly golden brown. Remove potatoes and reduce the heat of the oven to 250 degrees.
  • 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.
  • While the salmon is roasting, whisk together the lemon juice, vinegar, mustard, thyme and pesto (from the recipe above) in a medium bowl. Slowly whisk in the olive oil until emulsified and season with salt and pepper to taste.
  • 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.

Bobby Flay Chicken Tortilla Soup Recipe

Bobby Flay Chicken Tortilla Soup Ingredients:

  • 2 quarts homemade chicken stock or low sodium chicken broth
  • 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

Bobby Flay Chicken Tortilla Soup Directions:

  • 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 five minutes, season with salt and pepper.
  • 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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