Creamy Crab Lasagna Roll-Ups

Creamy Crab Lasagna Roll-Ups
Topped With A Bechamel Sauce!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 1 hour, 15 minutes

Ingredients
6 lasagna noodles
2 cups jumbo lump crab meat
1 cup red pepper, diced
1 cup onions, diced
1 tsp garlic, pressed
3/4 cup frozen yellow corn
1 tbsp chives, minced
2 tbsp olive oil + drizzle
1 tbsp butter
salt
pepper
minced parsley for garnish

Cooking Tools
Large pot
Medium skillet
Baking Dish
Medium pot

Directions
Preheat oven to 375 Degrees F.  Boil water for lasagna noodles and cook according to directions.  In a skillet heat olive oil and butter on medium heat.  Cook red pepper, onion and garlic until slightly tender, about 8-10 minutes.  Stir in crab meat, corn and chives and cook for additional 10 minutes.  Season the crab meat with salt and pepper to taste.  Cook and drain noodles and wipe off any excess moisture from the noodles.  Lay filling along the entire noodle and spoon a little Bechamel Sauce (recipe below) on top of the filling and roll from one end to the other and place on oil greased baking dish. Repeat with the other noodles.  Ladle more Bechamel Sauce on top of each roll-up and sprinkle with some Parmesan cheese.  Bake in the oven for 25-30 minutes. Garnish the roll-ups with some minced parsley.
Yields 6

Bechamel Sauce
Ingredients
1 stick butter
2 tbsp flour
2 cups of milk
salt
grated Parmesan cheese for topping

Directions
Melt butter in a pot on medium low heat, do not brown the butter.  whisk in flour and cook for additional 2 minutes. Pour in the milk and whisk until the flour dissolves into the milk, raise cooking temperature to medium and continue to whisk until the milk thickens. Salt to taste.

Crawfish Etouffee

Crawfish Etouffee
The Classic Taste Of New Orleans!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients
1 lb. peeled crawfish tails with fat
1 stick butter
1 cup celery, slice
1 cup onions, diced
1/2 cup green pepper, diced
1/2 cup red pepper, diced
2 cloves garlic, sliced
2 bay leaves
1 tbsp flour
1 cup water
1/4 cup green onions, sliced
pinch cayenne pepper
salt
white pepper
minced parsley for garnish

Cooking Tools
Large skillet

Directions
In a large saute pan over medium high heat, melt the butter. Add the onions, celery, diced green & red peppers and saute until the vegetables about 10 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Sprinkle in the flour and mix to absorb in the liquid and cook for additional minute before adding the water. Season with salt, pepper and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the green onions and continue cooking for 2 minutes. Serve over steamed white rice, garnish with minced parsley.
Serves 4

Bahamian Coconut Bread

Bahamian Coconut Bread
Crusty On The Outside, Soft And Slightly Sweet Center!
Difficulty: Easy
Prep Time: 2 hours, 30 minutes
Cooking Time: 40 minutes

I had this wonderful bread for the first time in my travels to the Bahamas with my husband. The restaurant was Stew Fish on Sandals Cay Island.  I asked the chef for the ingredients in the bread, but he wasn't giving up his recipe.  But he did say, every Bahamian mother has her own recipe for this bread!  So this recipe is my trial and error to re-create the fantastic bread that I had on this beautiful Island.

Ingredients
3 cups flour, sifted + dusting
1 tbsp dry yeast
2 tbsp sugar
1 tsp salt
3/4 cup warm water
3/4 cup coconut milk, room temperature
1 cup sweetened coconut flakes
1 egg, room temperature
oil for greasing

Cooking Tool
Large mixing bowl
Parchment lined sheet pan
Decorative bread proofing basket (optional)
Kitchen towel 

Directions
In the large mixing bowl, add; warm water, sugar, yeast. Stir and allow to activate for 15 minutes. Add flour into the water yeast mixture and using you hands to start combining.  Add in coconut milk, egg, salt and coconut flakes.  Add additional water if necessary to bring ingredients to form a sticky ball of dough.  Remove dough to a flour dusted work surface and knead dough for about 5 minutes, add more flour to surface to prevent dough from sticking.  The dough should be soft and no longer sticky. Clean the mixing bowl and grease. Place bread dough in the greasing bowl and place kitchen towel on top and place in a warm location to rise for 1 hour.  Punch down dough and let it rise for additional hour. This would be the time if you are using a decorative proofing basket to place the dough for the second rising (Prepare the basket according to directions). Preheat oven to 420 Degrees F.  Invert bread from basket or mixing bowl to the parchment lined sheet pan, shape dough and bake in oven for approximately 40 minutes.  Serve hot with some honey butter!
Yields 1 loaf

Caribbean Chicken & Pineapple Rice

Caribbean Chicken & Pineapple Rice
The Flavor Of The Tropics At Your Dinner Table!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 1 hour

Ingredients
4 boneless/skinless chicken thighs, cubed
1 cup spicy sausage, (Andouille, Chorizo) diced
1 1/4 cups fresh pineapples, cubed
1 cup canned Pigeon peas, rinsed & drained
1 cup onion, diced
1/2 cup green pepper, diced
1/2 cup red pepper, diced
1 cup butternut squash or yam, diced
2 cloves garlic, crushed
1 14oz. can stewed tomatoes
1/2 cup ketchup
1/2 tsp grated ginger
1/4 tsp cumin
1/8 tsp ground red pepper
2 cups chicken stock
2 tbsp olive oil
1 cup white rice
salt
pepper 

Cooking Tools
Deep large skillet with lid

Directions
In a large skillet, heat olive oil on medium heat and add chicken & sausage.  Cook until golden brown, then add; garlic, onions, peppers, squash and pineapple and cook for an additional few minutes. Add the rest of the ingredients and still well.  Make sure rice settles to the bottom, it will need the liquid to cook.  Place lid on skillet and reduce heat to low and cook for 30 minutes or until liquid is almost evaporated.  Turn off heat and let steam with lid on for additional 15-20 minutes.  Salt and pepper to taste. Garnish with minced chives (optional).
Serves 4 

Coconut Turtle Brownies

Coconut Turtle Brownies
Topped With a Caramel Sauce !
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 45 minutes

Ingredients
1 box Duncan Hines Dark Chocolate Fudge Brownie mix
1/3 cup butter, melted + greasing
1/3 cup evaporated milk
1/2 cup chopped pecans
1/2 cup sweetened coconut flakes
1 egg

Cooking Tools
Medium mixing bowl
8 inch tart pan with bottom release
Small saucepan

Directions
Preheat oven to 350 Degrees F. Mix all ingredients in a mixing bowl until well incorporated.  Place in greased tart pan and spread evenly. Bake in Oven for 40-45 minutes.  Check the center with a toothpick.  Let rest for about 30 minutes to cool. Run a sharp knife around the brownie and release the bottom.  Spoon on Caramel Sauce and sprinkle with chopped pecans and coconut flakes (recipe below).  Can be served with a dollop of whipped cream.

Caramel Sauce
Ingredients
1 13 oz. can Dulce De Leche
1/3 cup evaporated milk
1/2 cup chopped pecans
1/2 cup sweetened coconut flakes

Directions
In a small saucepan on low heat, melt Dulce De Leche and evaporated milk.  Whisk until smooth.  Spoon on the sauce on top of cooked and cooled brownies and sprinkle with chopped pecan and coconut flakes.

 

Shrimp Fettuccine Alfredo

Shrimp Fettuccine Alfredo
A Rich And Creamy Sauce !
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 20 minutes

Ingredients
1 box Fettuccine pasta
1 lb large raw shrimp, cleaned & deveined
4 cups heavy cream
4 tbsp butter
1 cup Parmesan cheese, grated
minced chives, garnish
1 garlic clove, pressed
pinch of nutmeg
salt
pepper

Cooking Tools
Large stock pot
Large skillet

Directions
Cook pasta in salted boiling water and cook from box directions,  In a skillet on low heat, melt butter and saute garlic for a few minutes, do not let butter or garlic brown.  Add in cream and nutmeg let simmer for about 15 minutes or until it starts to thicken.  Lay shrimp in the cream sauce and let cook 2 minutes, until shrimp turns pink.  Toss in the Parmesan cheese  and cooked fettuccine and coat pasta, salt and pepper to taste.  Garnish with minced chives.
Serves 4

French Pan Toast With Blueberry Maple Syrup

French Pan Toast With Blueberry Maple Syrup
A Combination Of French Toast And Pancakes!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 8 minutes

Ingredients
1 cup Bisquick
1 egg
3/4 cup milk
1 tsp vanilla extract
1/8 tsp cinnamon
4 slices Brioche or Challah bread
butter for frying

Cooking Tools
Medium mixing bowl
Medium non-stick skillet or griddle
Small saucepan

Directions
In a mixing bowl, whisk together; Bisquick, egg, milk, vanilla extract and cinnamon.  Heat skillet on medium low heat and melt butter.  Dip each slice of bread in the batter on both sides and let soak for a minute.  Remove excess batter and fry on buttered skillet for a few minutes on each side until cooked through and golden brown.  Serve with Blueberry Maple Syrup (recipe below).

Blueberry Maple Syrup
Ingredients
1 cup fresh blueberries
1 cup maple syrup
1 tbsp butter

Directions
Melt butter in saucepan, add in maple syrup and blueberries.  Heat on low  for 1 minute.  

Serves 2 

Belgian Sugar Waffles

Belgian Sugar Waffles
Crunchy & Caramelized Crust, Soft & Chewy Center!
Difficulty: Easy
Prep Time: 1 hour, 30 minutes
Cooking Time: 10 minutes

This Authentic Belgian recipe is served warm throughout the day as more like a snack. These waffles are a richer, denser, sweeter, and chewier waffle.  In Belgium, the waffles are prepared in plain, vanilla and cinnamon varieties by street vendors across the nation. 

Ingredients
3 1/2 cups flour
1 tbsp dry yeast
3/4 cup lukewarm milk
2 sticks butter, room temperature
2 eggs
1 tsp vanilla extract
1/2 tsp salt
1 tbsp sugar
8 oz. pearl sugar  http://www.larsown.com/
butter for greasing

Cooking Tools
Electric waffle press
Large mixing bowl

No Syrup Needed For This Waffle!

Directions
In the mixing bowl, add lukewarm milk, 1 tbsp sugar and yeast.  Mix yeast and sugar into the milk and set aside to activate the yeast for 15 minutes.  Into the mixing bowl with the activated yeast, add; flour, salt and vanilla and stir with fork.  Mix in the egg one at a time and mix well in between.  Using your hands, mix and knead in room temperature butter a tbsp at a time until well incorporated.  Cook's Note: The texture will be more like cookie dough than batter, very thick.  Let dough rise in a warm location for 1 hour, it will have doubled in size.  Fold in pearl sugar into the dough, small amounts at a time to evenly distribute.  Preheat and grease waffle press and add a ball of dough into each well and cook for 1-2 minutes on medium-high heat.  Time will vary and will have to be adjusted accordingly, depending on the appliance you are using.  Make sure the waffles are cooked through, caramelized and crunchy on the outside and soft and chewy on the inside.
Yields 12

 

Curry Dal Soup

Curry Dal Soup
This Can Easily Made Into A Vegetarian Soup By Using Vegetable Stock!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 55-60 minutes

 Ingredients
5 cups chicken stock
1 cup coconut milk
2 cups butternut squash, peeled & cubed
2 large red potatoes, peeled & cubed
2 large carrots, peeled & cubed
1 cup onion, diced
1 clove garlic, minced
1 cup dried Dal
1 tbsp ghee (clarified butter)
watercress for garnish
2 tsp curry powder
1 tsp sugar
salt
pepper


Cooking Tools
Medium stock pot with lid

Directions
In a stock pot on medium heat, melt ghee and saute diced onions and garlic for a few minutes.  Add in; chicken stock, coconut milk, squash, potatoes, carrots, Dal, curry powder,
sugar.  Bring to a boil and reduce to simmer.  Place lid on and cook for 45-50 minutes, stir occasionally.  The soup will thicken as the Dal cooks through.  Salt and pepper at the end of the cooking.  Serve hot and garnish with watercress leaves.
Serves 4

Fried Mozzarella Balls

Fried Mozzarella Balls
Why Fry From A Box, When You Can Make It Homemade!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 10 minutes

Can Be Served With Marinara Sauce For Dipping!

Ingredients
12 (Ciliegine) mozzarella balls, dried off
1 cup flour
1 1/2 cups Panko bread crumbs
1-2 eggs
1 tsp dried Italian herbs
1 tbsp Parmesan cheese, grated
1 tbsp minced chives
vegetable oil
salt

Cooking Tools
Deep frying pan or electric fryer
3 shallow dishes
Spider 

Directions
Heat oil in a fryer to 350 Degrees F.  Create a dredging station with the three dishes, each with flour, whisked egg and panko.  Dredge each mozzarella ball in the flour to coat, then into the whisked egg, then coat in panko, place back into the the egg and the second coating of panko bread crumbs.  Cook's Note: Double coating prevents the mozzarella balls from oozing out as it fries.  Fry balls in batches and cook for about 2 minutes or until golden.  Place fried balls on plate lined with paper towels to absorb excess oil.  Sprinkle with salt, dried herbs, Parmesan cheese and minced chives and serve hot!
Serves 4

Create A Dredging Station For Easy Preparation!

Pan Fried Sole In A White Wine Reduction

Pan Fried Sole In A White Wine Reduction
A Fail Proof Elegant Fish Dinner!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 10-12 minutes

Ingredients
1 1/2 lbs. Sole filet
1 cup flour
1 cup white wine (Pinot Grigio)
juice of 1 lemon
3 tbsp butter
3 tbsp olive oil
1 tbsp minced chives
salt
pepper 

 Cooking Tools
Large nonstick skillet
Medium mixing bowl

Directions
Melt butter and olive oil on medium heat in a nonstick skillet.  Dredge Sole filet in flour, shake off excess flour.  Pan fry filet 2-3 minutes on each side, salt and pepper.  Remove filet to a serving dish.  Into the pan with all the crumbs and bits, add wine, lemon juice, minced chives and salt and pepper to taste.  Whisk and simmer until sauce thickens slightly, about a few minutes.  Pour sauce over the filet and serve.
Serves 4

Matcha Green Tea Panna Cotta

Matcha Green Tea Panna Cotta
A Fusion Of Japanese And Italian!
Difficulty: Easy
Prep Time: 5 minutes
Cooking Time: 15 minutes
Cooling Time: 3-4 hours

 

Ingredients
4 cups half & half
1 cup white sugar
1 tbsp gelatin granules
1 tbsp Super Fine Matcha Green Tea Powder (culinary grade)
1 star fruit, sliced
whipped cream

Cooking Tools
Medium saucepan
4-6 dessert cups

Direction
In a saucepan, whisk in all ingredient and cook on low.  Do not bring to a boil, but simmer until sugar and gelatin have dissolved and the green tea powder is well incorporated.  Pour liquid into dessert cup and bring to room temperature before placing in the refrigerator to chill for 3-4 hours.  Garnish with a dollop of whipped cream and a slice of star fruit.
Serves 4-6

 

Poached Chicken In A Lemongrass Ginger Broth

Poached Chicken In A Lemongrass Ginger Broth
Served With An Aromatic Jasmine Rice
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 45 minutes

Ingredients
4 skin on, bone-in chicken breast
5 cups chicken broth
2 cloves garlic, minced
2 tsp ginger, grated
1 tsp sesame oil
2 tsp lemongrass paste, Gourmet Garden http://www.gourmetgarden.com/en-us
4 lemongrass stalks (4-5 inches in length)
black sesame seeds and minced chives, garnish
salt
pepper

Cooking Tools
Large mixing bowl
Large baking dish
Medium saucepan with lid
Aluminum foil
Fine mesh strainer

Directions
Preheat oven to 350 Degrees F. In a mixing bowl, mix in; chicken broth, minced garlic, grated ginger, lemongrass paste, sesame oil, salt and pepper.  Place chicken breast skin side down into a baking dish and pour chicken stock mixture on top of chicken, add in lemongrass stalks. seal top in foil and bake in oven for 45 minutes or until done.  Remove chicken from baking dish and remove skin and discard.  Removed poached chicken from the bone and slice.  Serve sliced chicken breast on top of Jasmine rice (recipe below). Strain broth through a fine mesh strainer, remove any excess fat and pour broth over chicken and rice.  Garnish with sesame seeds, chives and lemongrass stalks.
Serves 4

Jasmine Rice
Ingredients
2 cups Jasmine rice
3 1/4 cup chicken broth

Directions
Place rice and chicken stock in a medium sauce pan and bring to a boil.  Reduce heat and cover with lid and cook for 20-25 minutes.  Turn of heat and steam for additional 15 minutes.

Baked Potato Salad

Baked Potato Salad
BBQ Season Is Just Around The Corner!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 40 minutes

 Ingredients
5 cups cold leftover mashed potatoes
3/4 cup onions, diced
3/4 cup celery, sliced
2 hard boiled eggs, chopped
1 cup mayonnaise
2 tbsp butter + greasing
1 tsp mustard powder
salt
pepper

Cooking Tools
Medium skillet
Baking dish
Medium mixing bowl

Directions
Preheat oven to 375 Degrees F.  In a skillet, melt butter and saute onions and celery for 5 minutes on low heat.  In a mixing bowl, add; mashed potatoes, the sauteed onions and celery, hard boiled eggs, mayonnaise, mustard powder, salt and pepper to taste.  Mix well and place in greased baking dish and bake in oven for 30-35 minutes.
Serves 4-6