Chef-Boy-I-Be Illinois's

52

Recipes

Spam Imperial Tortilla Sandwiches

Posted by Chef-Boy-I-Be Illinois  

A tasty SPAM recipe from the internet. I have fond memories of SPAM while growing up, so this recipe caught my eye. Feel free to use low- or no-fat cream cheese. The saltiness of the SPAM, the creamy texture of the cheese, the crunch of the... MORE»

Recipe #386892

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Chef-Boy-I-Be-Illinois' Tomato Bread

Posted by Chef-Boy-I-Be Illinois  

Here is a tasty use for Summer's bounty of tomatoes. We especially like this as an addition to any pasta dish that we are having. It's also a good accompaniment to a main dish salad in the Summer months. MORE»

Recipe #385295

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Chef-Boy-I-Be Illinois' Magic Dust

(1 reviews) Posted by Chef-Boy-I-Be Illinois  

From our local newspaper comes this little gem. This grilling rub recipe is from a restaurant in California featured in the "Sideways" movie. It's great on meats, artichokes, asparagus — just about anything, including fish and... MORE»

Recipe #385258

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Chef-Boy-I-Be-Illinois' Baked Chicken Parmesan

(1 reviews) Posted by Chef-Boy-I-Be Illinois  

A piquant, savory herb breading with real Parmigiano Reggiano provide these moist chicken breasts with plenty of flavor. Baking them avoids all the fat calories from pan frying without sacrificing taste. Best of all, these are so fast and easy... MORE»

Recipe #373096

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Chef-Boy-I-Be Illinois' Huevos Rancheros Verdes

Posted by Chef-Boy-I-Be Illinois  

A classic Mexican dish inspired by Eating Well magazine that is great for a quick dinner. Traditionally, it’s made with a red tomato-based sauce, but this recipe uses tart and tangy green salsa instead. Serve with brown rice seasoned with ancho... MORE»

Recipe #372148

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Chef-Boy-I-Be Illinois' Creamy Chive Salad Dressing

Posted by Chef-Boy-I-Be Illinois  

A nice, tangy salad dressing that uses the fresh chives popping up in your herb garden this Spring. Excellent dressing for all types of greens and vegetables. MORE»

Recipe #370383

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Chef-Boy-I-Be Illinois' Easy Cauliflower Gratin

(1 reviews) Posted by Chef-Boy-I-Be Illinois  

An easy and lighter version of the classic favorite, this recipe uses non-fat canned milk and reduced fat sharp cheddar cheese to reduce the calories without reducing the taste. MORE»

Recipe #360354

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Chef-Boy-I-Be Illinois' Baked Fish Sticks

Posted by Chef-Boy-I-Be Illinois  

Inspired by Eating Well Magazine and my partner's desire for fish and chips, here's a quick and delicious recipe for fish sticks. The whole grain coating with lemon zest provides that crunchy coating we expect with fish sticks and keeps the fish... MORE»

Recipe #359294

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Grilled Salmon With a Honey Dill Sauce

(1 reviews) Posted by Chef-Boy-I-Be Illinois  

An easy way to prepare salmon with a delicious sauce to accompany it. MORE»

Recipe #356749

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Chef-Boy-I-Be-Illinois' Warm White Bean Salad With Prosciutto

Posted by Chef-Boy-I-Be Illinois  

The prosciutto, rosemary and thyme give this savory side dish loads of flavor. It's a perfect accompaniment for those favorite, hearty Fall dishes and for an easy to prepare dish for those light Summer meals. It can hold up equally well to your... MORE»

Recipe #335607

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Chef-Boy-I-Be-Illinois' Maple Stewed Apples

(1 reviews) Posted by Chef-Boy-I-Be Illinois  

Stewed apples are a marvelous side dish for pork, or a wonderful dessert served with some low fat vanilla yogurt. Your kitchen will smell like you are baking a pie, but without the crust. Use any type apple your prefer. I had red delicious on... MORE»

Recipe #333949

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Chef-Boy-I-Be-Illinois' Pork Tenderloin Rosa Di Parma

Posted by Chef-Boy-I-Be Illinois  

Pork tenderloin stuffed with prosciutto, parmigiano reggiano, and spinach that is roasted to perfection and easy enough to prepare for a weeknight dinner for two, or elegant enough to serve to company. The preparation might look intimidating, but... MORE»

Recipe #333873

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Chef-Boy-I-Be-Illinois' Oktoberfest Skillet

Posted by Chef-Boy-I-Be Illinois  

It's October and here in Central Illinois we are experiencing some of the coldest weather this Fall. That puts me in the mood for a dish that I usually make once a year. So last night, my partner and I enjoyed this one dish meal. It makes... MORE»

Recipe #332834

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Chef-Boy-I-Be-Illinois' Braised Cabbage and Leeks

Posted by Chef-Boy-I-Be Illinois  

Inspired by a recipe in Eating Well magazine, this is a delicious, healthy and hearty side dish. It's also very easy to pull together. It accompanied my Light Chicken-Fried Steak tonite. We can purchase sliced pancetta in packages. I keep... MORE»

Recipe #332700

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Chef-Boy-I-Be-Illinois' Lighter Chicken-Fried Steak and Gravy

(1 reviews) Posted by Chef-Boy-I-Be Illinois  

Taking inspiration from Eating Well magazine, I've lightened my chicken-fried steak recipe. It's still got all the flavor of the original I think. The coating is crispy and flavorful and the gravy, while not a cream gravy typically served with... MORE»

Recipe #332695

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Chef-Boy-I-Be-Illinois' Baked Cod Casserole

(1 reviews) Posted by Chef-Boy-I-Be Illinois  

Fall weather puts me in the mood for comfort food such as casseroles, but I don't want all the calories that usually come with them. So I paired cod with potatoes and used an Italian inspired tomato sauce to bring it all together. My partner and... MORE»

Recipe #332476

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Chef-Boy-I-Be-Illinois' Seventies Spanish Rice

Posted by Chef-Boy-I-Be Illinois  

How many of us remember this dish our Mother's used to make? I have fond memories of it, but wanted to bring it into the 21st century with a couple twists on ingredients and make it healthier by using ground turkey rather than ground beef. I... MORE»

Recipe #329759

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Chef-Boy-I-Be-Illinois' Mediterranean Peas and Squash

Posted by Chef-Boy-I-Be Illinois  

The inspiration for this came from a local Greek restaurant that had the most marvelous green beans in tomato sauce, and the fact that I had some peas and ever abundant squash to use. The sugar takes the edge off the tomato sauce and the cinnamon... MORE»

Recipe #329756

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Chef-Boy-I-Be Illinois' Pumpkin Chicken Chowder

Posted by Chef-Boy-I-Be Illinois  

Fall weather has arrived in Central Illinois, and along with the chillier temperatures comes a desire for hearty and warming soups. The pumpkin patches are doing a brisk business and made me think of of pumpkin soup. Hope you like this hearty,... MORE»

Recipe #328350

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Chef-Boy-I-Be-Illinois' Breakfast Chops

Posted by Chef-Boy-I-Be Illinois  

But they're not for breakfast! I don't know why they're called breakfast chops, but they're very thin loin chops that come 4-5 to a 1/2 pound package. My partner's mother made these when he was growing up and he requests them often. I make dark... MORE»

Recipe #328150

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