Shrimp Wellington

Shrimp Wellington

+2 tablespoons olive oil
+4 cups fresh spinach leaves
+salt and pepper to taste
+1 sheet frozen puff pastry, thawed
+4 jumbo shrimp, peeled and deveined
+4 ounces bacon, chopped
+1/4 cup béchamel sauce
+1 tablespoon chopped shallots
+1 tablespoon chopped fresh tarragon
+1 egg, beaten

Preheat oven to 400 degrees F . Grease a baking sheet

Heat oil in a large skillet over medium heat. Add spinach; cook and stir until wilted, about 3 minutes. Season with salt and pepper. Drain off any excess liquid; set aside.

Lay the sheet of puff pastry out on a clean surface, and cut into 4 squares. Prick lightly with fork.

In a medium bowl; mix crabmeat, béchamel sauce, shallots, and tarragon until well blended.

Cut prawns lengthwise and open them up to form a butterfly shape. Lay one shrimp in the middle of each pastry square with open side facing up. Stuff each shrimp with an equal amount of spinach and top with a heaping tablespoon of the crab mixture. Fold over pastry to make a triangle, and press the edges to seal. Place on the baking sheet, and brush with beaten egg.

Bake in preheated oven until golden brown, 15 to 20 minutes. Serve warm.

Korean BBQ Tacos

Korean BBQ Tacos

For the beef:
1 1/4 pounds thinly sliced beef such as sirloin or flank steak
1/4 cup soy sauce
2 tablespoons brown sugar
3 cloves of minced garlic
2 teaspoons minced fresh ginger
1/2 teaspoon red chile flakes optional
salt and pepper to taste
2 teaspoons vegetable oil

For the slaw:
2 cups shredded green cabbage
1 cup shredded purple cabbage
1/2 cup shredded carrots
1 tablespoon lime juice
1 tablespoon olive oil
1/4 cup thinly sliced green onions
salt and pepper to taste

For the pickled cucumbers:
1 cup very thinly sliced cucumbers I use the small persian cucumbers
2 tablespoons rice vinegar
1/2 teaspoon sugar
salt to taste
8 small flour tortillas.


In a resealable bag combine the soy sauce, brown sugar, garlic, ginger, chile flakes and salt and pepper to taste. Add beef, seal the bag, and shake to coat the meat in the marinade.

Marinate the meat for at least 15 minutes or up to 2 hours.

In a small bowl, combine the cucumbers, rice vinegar, sugar and salt to taste. Cover and refrigerate for at least 15 minutes, or up to 4 hours.

Heat the vegetable oil in a large pan over high heat. Add the beef in a single layer and cook for 4-5 minutes until beef is cooked through and starting to brown.

While the beef is cooking, make the slaw. In a medium bowl, combine the green cabbage, purple cabbage, carrots, lime juice, olive oil and green onions. Toss until thoroughly mixed. Season to taste with salt and pepper.

To assemble place 8 flour tortillas on a flat surface. Fill each tortilla with approximately 1/4 cup slaw and evenly divide the beef over the tortillas. Top each taco with approximately 2 tablespoons of pickled cucumbers and serve.

Parma Wrapped Chicken with Mediterranean Vegetables

Parma Wrapped Chicken with Mediterranean Vegetables

+1/2 pound baby red potatoes, cut in half
+1 zucchini, halved lengthwise and cut into 1 inch slices
+1 red onion, cut into 1/2-inch thick wedges
+2 red bell peppers, cut into 1 inch pieces
+12 cherry tomatoes
+2 tablespoons minced garlic
+1/2 teaspoon dried thyme leaves
+1/4 teaspoon crushed red pepper flakes
+Salt and freshly ground pepper to taste
+2 tablespoons olive oil
+2 (5 ounce) skinless, boneless chicken breast halves
+4 (1/2 ounce) slices thinly sliced prosciutto di Parma

Preheat oven to 400 degrees F

Mix potatoes, zucchini, onion, bell peppers, and tomatoes into a large bowl; add garlic, thyme, and red pepper flakes. Toss vegetable mixture and season with salt and pepper. Pour olive oil over the vegetables and toss to coat; pour into a glass baking dish. and bake in preheated oven for 15 minutes.

Roast vegetables in preheated oven until tender, about 15 minutes.

Season chicken with salt and pepper. Wrap each breast with two slices of prosciutto and secure prosciutto in place with toothpicks; place atop he vegetables and continue baking until the chicken has firmed and is no longer pink in the center, about 30 minutes.

Remove chicken from the baking dish to cool for 5 minutes. Divide the roasted vegetables among two dinner plates. Remove toothpicks from chicken; cut each piece of chicken into five diagonal slices. Fan the chicken out on top of the vegetables.

Amazing Pork Tenderloin in the Slow Cooker

Amazing Pork Tenderloin in the Slow Cooker

1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
Freshly ground black pepper to taste

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Spaghetti Casserole with Andouille Sausage

Spaghetti Casserole with Andouille Sausage

1 lb andouille sausage, fresh, casing removed
1 lb ground turkey
1 lb spaghetti pasta, cooked 9 minutes
1 red onion, diced
1 bell pepper, diced
1 stalk celery, diced
1/2 bunch Italian parsley, minced
4 cloves garlic, minced
2 cups chicken broth
1 28oz. can crushed tomatoes
1 6oz. can tomato paste
1 tablespoon black pepper
1 tablespoon creole seasoning or seasoning salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Italian seasonings
1 teaspoon crushed red pepper
1 teaspoon sugar
4 oz. parmigiano reggiano cheese, grated
1 cup sharp cheddar cheese, grated
1 cup jack cheese, grated
8 oz. fresh mozzarella cheese
extra virgin olive oil

Pre heat oven to 375 degrees.

Bring a large pot of salted water to boil. Cook spaghetti 9 minutes. We will finish cooking it in the oven.

Mix seasonings and set aside.

In a large soup pot heated over medium heat add 2 tablespoon of olive oil, add onion, bell pepper, and celery. Saute for about 5 minutes, add garlic and cook 1 minute more. Add ground turkey and andouille sausage and break apart. Season with 1 tablespoons of seasoning blend and cook until browned about 15 minutes.

Add tomato paste and mix well, cook for 5 more minutes. Season with 1 tablespoon more of spice blend and mix well. Add tomato sauce and chicken broth, season with remaining seasoning blend and mix well.

Lower heat to medium-low and cook uncovered for 30 minutes, stirring occasionally.

Add chopped parsley and mix well and allow sauce to cook about 15 more minutes. Add 1/2 cup of parmigiano reggiano and mix well. Stir in cooked spaghetti.

Transfer mixture to a greased 13X9 inch casserole dish. Dot the top with mozzarella cheese, cover with sharp/jack cheese mixture and bake at 375 degrees for 30 minutes covered with foil.

Remove foil and broil for about 5 minutes. Remove from oven, allow to cool 10 minutes. Serve with garlic bread.