Best Fireman Bobs Spicy Chicken Casserole My Way Recipes

FIREMAN BOB'S VEGETARIAN CASSEROLE MY WAY...

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Turn heat to low, cover, and simmer for 20 minutes.
• Preheat oven to 375 degrees
• Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, green chile, and taco seasoning in a Large Dutch Oven and bring to a boil over medium high heat.
• Cook and stir, breaking up tomatoes, for 10 minutes.
• Take 1/2 cup of tomato mixture and spread on bottom of a 9 x 13 baking pan.
• Place one layer of corn tortillas in a lightly greased 9 x 13 inch baking dish. Layer with one quarter of the beans, jalapeno peppers, rice, salsa, soy mixture, cheddar cheese, monterey jack cheese.
• Repeat layers with remaining ingredients, beginning with the corn tortillas, and top with remaining Cheddar cheese.
• Cook in the preheated oven for 15 minutes, or until heated through and cheese is melted.
• Sprinkle cilantro on top before serving. Serve HOT ENJOY !!!

FIREMAN BOB'S SIMPLE GARLIC CHICKEN MY WAY...

Steps:

• In a Large bowl, combine the oil with the chicken, then add the remainder of ingredients
• Cover with foil and place in fridge for 2 hours
• On your HOT grill, place chicken and let cook for 2 minutes on each side, then turn grill to low and allow the chicken to cook till juices run clear, about 30 to 40 minutes, turning occasionally to prevent burning.
• Serve with a green salad and crusty bread... ENJOY !!!

SPICY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In small skillet cook onion and bell pepper in hot butter until tender; remove from heat and set aside.
• Combine chicken broth, mushroom soup and undrained tomatoes.
• In a 3 quart rectangular baking dish layer half of the soup mixture, half of torn tortillas, half of chicken, half vegetable mixture and half of cheese. Repeat layers.
• Bake uncovered 45 minutes. Let stand 5 to 10 minutes before serving.

FIREMAN BOB'S SMOKY CHICKEN AND MUSHROOMS MY WAY..

Steps:

• Rinse your chicken off and pat dry and set aside...
• Remove the ends of the mushrooms and " clean " with a dry cloth... Cut the mushrooms in quarter pieces and set aside...
• Place the butter in a pan and allow it to melt fully. Place red pepper flakes, chives, onions, lemon pepper, fresh ground pepper in with the butter and simmer for 5 minutes.
• Place the mushrooms in this mixture and stir so that all the mushrooms are coated, do not " cook " the mushrooms here...
• Take a little of the butter/herb " sauce " and drizzle over the chicken
• Place the chicken in a BBQ Grill " Safe " pan and " stuff " the chicken with the mushroom herb mixture.
• Okay.... New " Learning Moment " on " How to Smoke " with your grill... If You have a charcoal grill, place the charcoal on one side of the grill and " light " the coals... This will " give " You a one sided HOT grill... Place the BBQ Grill " Safe " pan on the " Cool " side ( the side without the charcoal burning ) This Type of BBQing is known as " Indirect Heat " smoking... If You have a Propain Grill, You do the same but only " Light " one burner...
• Using a thermostat, Try to get the Temperature as close to 220 degrees as possible. Go to your grocery store and purchase your BBQ wood chips, There are many " flavors to choose from, Hickory being a very popular flavor.... Place the " chips in water for about 30 minutes before You start to smoke.... then place the chips in a non burnable container and place on the burning coals... This will " create " the SMOKE that You will Taste when You eat the chicken.... Smoke for 3 hours watching every hour...
• Once the juices run clear, your chicken is done.... Serve with a Crusty Bread and green salad !
• ENJOY !!!!!!!!!!!!!

FIREMAN BOB'S ROASTED SPICY SALSA MY WAY....

Steps:

• Begin by drizzling the oil over the onions, jalapeno peppers, and garlic, then roast for 40 minutes. Set aside and allow to cool.
• Combine tomatoes, cilantro, cumin, cayenne, salt and allow to sit for 30 minutes. Then add the cooled onions, jalapenos, and garlic. Stir till mixed completely.
• Place in a food processor and blend till desired constancy.
• Place entire mixture in a large pan and bring to a boil for 3 minutes, then simmer for an additional 45 minutes.
• Just before serving, Stir in the Lime Juice and Lime zest.
• Enjoy this Salsa Cold. Serving with your favorite chips or crusty bread...
• ENJOY !!!

FIREMAN BOB'S ULTIMATE SEAFOOD CHOWDER MY WAY...

Steps:

• In a large Stock Pot, heat the oil, add the bacon and cook over low heat for 5 minutes. Add the onion, garlic, leek, carrot, celery and potato, and saute over medium heat for 5 minutes, stirring often. Add the butter to the pan, and when melted, add the flour, stirring continually till " cooked ". Add the fish stock and, bring it to the boil, lower the heat and simmer uncovered for 10 minutes until carrots and potato are just tender.
• Add the remaining spices to the Stock Pot.... Add the fish pieces and cook over medium heat for 5 minutes, stirring frequently. Lastly, add the scallops, shrimps, crab, cream, milk, and parsley. Mix well, and heat for 5 minutes, or until scallops and shrimps are cooked and tender. DO NOT allow to boil
• Season to taste with salt and pepper, and garnished with dill and serve with a great Crusty Bread. ENJOY !!!!
• From Wikipedia..... Chowder is a seafood or vegetable stew, often served with milk or cream and mostly eaten with saltine crackers. Chowder is usually thickened with broken up crackers, but some varieties are traditionally thickened with crushed ship biscuit. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include Manhattan clam chowder, which substitutes tomatoes for the milk and cream and typically omits potatoes; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese.
• The origin of the term chowder is obscure. One possible source is the French word chaudière, the type of cooking/heating stove on which the first chowders were probably cooked. (This, if true, would be similar to the origin of casserole, a generic name for a set of main courses originally prepared in a dish called a casserole.)[1] Another possible (and maybe more probable) source could be the French dish called chaudrée (sometimes spelt chauderée) which is a sort of thick fish soup from the coastal regions of Charente-Maritime and Vendée. The phonetic variant chowda, found in New England, is believed to have originated in Newfoundland in the days when Breton fisherman would throw portions of the day's catch into a large pot, along with other available foods.[1] Fish chowder, corn chowder, and clam chowder continue to enjoy popularity in New England and Atlantic Canada.
• NOTE !!!! 12-15 minutes Cover the pot. Note the time at which the water comes to a boil again. From that point, boil the lobsters for 12-20 minutes or longer, depending on the size of the lobster. 12-15 minutes for 1 lb lobster, 15-20 minutes for a 1 1/2 pound lobster, 20-25 minutes for a 2-3 pound lobster.

FIREMAN BOB'S SPICY CHICKEN CASSEROLE MY WAY...

Steps:

• Begin by melting 1/2 cup of the butter in a large Dutch Oven, add anchovies to butter and stir to melt the anchovies into the butter.
• Add flour, cayenne pepper, smoked ground cumin, chicken bouillon, course sea salt, fresh cracked pepper, chicken broth, milk, water, hot sauce and cook over low heat till thickened.
• Add , pasta, chicken, bacon, mushrooms, poblano, jalapeno, and ancho chili peppers, fennel, and parsley and stir to incorporate all. If needed, add more chicken broth to make mixture " wet ".
• Place large Dutch Oven in the oven and cover securely. NOTE: *** If using Dutch Oven with Charcoal, follow usual cooking methods and keep the temperature at 250 degrees.
• Bake at 250* for 1 3/4 hours or till done. With 30 minutes of cooking time left, add crushed saltine crackers mixed with 1/2 cup of melted butter to the top of the casserole and cook till golden brown! Enjoy!