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