Wednesday, April 29, 2009



1 Bag of frozen jumbo shrimps (easy peeled)
2 Boxes of Pasta Roni's white cheddar pasts shells
1/2 Bag of mixed vegetables ( California Style)
Chopped onions
2 Jalapeno peppers (chopped)
Butter or Margarine
1 Tbsp of chopped garlic or garlic powder
2 Tsp of Caviar
Seasonal salt or salt & pepper
Olive oil or regular oil
Spicy mustard
Tilapia fish
Cayenne pepper
Lime pepper season

First take the onion & bellpepper cut in half, then cut into smaller chunks. Next take two jalapeno peppers
& chop them into smaller chunks to. Now find a medium size pot and follow the instructions on the boxes of
Pasta Roni & while thats going on find another pot for the frozen mixed vegetables & add just enough water &
two tbsps. of butter or margarine & let cook down for for about 30 miutes or so. Start taking the thawed shrimps & remove the tail hulls from the shrimps & once that is done cut into halves, this will make more to cook. Take a skillet put the shrimps into the skillet & cook on medium heat until the shrimps start to have pinkish color, after that drain the water off the shrimps & then keep adding slices of butter mixed with the seasonal salt, cayenne pepper, & tyme. Next add about two tbsps. of flour & stir into the butter & and shrimps to make a rue. While cooking the pasta shells add the mixtures of chopped onion, bellpeppers, jalapenos, & caviar with the pasta shells & cook down for a few minutes. Once the pasta is finished add the vegetables, make ssure that the veggies are seasoned & now add the shrimps & chopped parsley stirred all together & add
a little more seasoning to the pasta& remove from the stove. For the sauce for the fish all you need is 2/3 cup
oil, 2/3 cup of spicy mustard tsp, tsp. of chopped garlic, chopped onion & bellpepper. Also add seasonal salt for flavor & stir all together for desired taste, if to bitter add a little more seasonal salt. Take a skillet fry the sections of fish on both sides with the olive oil, once frying all of the fish sections pour the sauce that you have just made & put into the stove set on 350 degrees for about 15 minutes or so. Now put it all together and
and their you have it "MAGNIFIENCE".

First make sure to cut the onion & bellpepper in half & then chop both of them into smaller chunks. Next start
chopping two jalapeno peppers & mix all the ingredients together. Now

Friday, April 17, 2009

Bow Tie Lasagna by Wifey!

Hubby is indeed the Master Chef of the clan, but I am also a top contender. :)
We compliment and encourage one another daily, so at his request I'd like to share my recipe for Bow Tie Lasagna. I cooked this today for dinner and I must say - Yum!

This meal is a 30 minute meal

1 1/2 lb of Turkey Ground Meat
2 Tbl spoon of garlic
2 1/2 cups of frozen veggies (broccoli, carrots & cauliflower)
2 Jars or Cans of spaghetti sauce (I used Hunts Garlic and Herb)
Season Salt (to taste)
1 Tbl spoon of crushed red peppers
1 Cup of chopped onion, bellpepper and green onion

Prep Ground Meat: mix in garlic, onion, bell pepper and green onion, and meat into a large container. Add season salt (like mrs. dash or whatever you like).

In a large skillet add meat and fry until fully cooked. Add both jars of sauce to skillet along with veggies, season salt, crushed red peppers and stir.
Add 1/2 bag of shredded cheese and stir.

Once bow ties (you can use any pasta you like) are done, drain and add to sauce.
Once pasta and sauce are together add your desired amount of cheese.
Bake on 350 for 7 minutes



Thursday, April 16, 2009

New Orleans

This creation I've named "New Orleans." It can be served with spaghetti or rice. I chose spaghetti this time.

Ingredients: (serves up to 6 people)

2lbs of broccoli
1lb of shrimp (fresh or frozen)
1lb of frozen squid rings (totally optional)
Chopped onion
1 stick of butter
2 1/2 tbsp of garlic
1 cup of virgin olive oil
2 1/2 tbsp of flour
1 jalapeno pepper diced up
Season salt (or salt and pepper or Mrs.Dash)
Spaghetti Or Rice


In a large skillet add 1 1/3 cup of water, broccoli and onion. Cook down until broccoli becomes tender, then drain a portion of the water. Add half stick of butter, season salt and cook until butter melts completely, then remove from fire.

Place squid and shrimp in smaller skillet with 1/2 stick of butter, garlic, diced jalapeno pepper, a few dashes of season salt, 2 1/2 tbsp of flour and saute until desired consistency. Now add to broccoli.

Serve over spaghetti or rice and BAM!! You have New Orleans.

This was served with Bar B Q chicken, but it can go great with steak or fish as well.