SPANISH LOBSTER MAC & CHEESE

 SPANISH LOBSTER MAC & CHEESE

INGREDIENTS: 8 OUNCES ELBOW MACARONI, 7 OUNCES LOBSTER MEAT, 1 SMALL ONION, 1 HUNGARIAN PEPPER, 18 OUNCES QUESO FRESCO, 6 OUNCES SHREDDED MEXICAN CHEESE, 5 OUNCES EVAPORATED MILK, 1 TABLESPOON AMARILLO PEPPER SEASONING, 1 TSP SALT & PEPPER

GARNISH: FRESH CILANTRO, HUNGARIAN PAPRIKA & AMARILLO SEASONING

I PUT THE HUNGARIAN PEPPER, ONION, SALT, PEPPER, AMARILLO SEASONING, QUESO FRESCO & MILK IN A FOOD PROCESSOR. IF IT NEEDS MORE LIQUID, YOU CAN ADD REGULAR MILK OR WATER UNTIL IT'S BLENDED. 

COOK MACARONI 1 MINUTE LESS THAN THE DIRECTIONS SAY.

MIX THE PASTA, CHEESE MIX AND LOBSTER IN A SPRAYED GLASS PAN. TOP WITH MEXICAN CHEESE, SOME MORE AMARILLO PEPPER SEASONING, PAPRIKA AND CILANTRO

COVER AND BAKE AT 325 FOR HALF HOUR

QUINOA VEGGIE SOUP

 QUINOA VEGGIE SOUP

INGREDIENTS:

1/4 CUP OIL, 1 LEEK, 2 CELERY, 1 CARROT, 6 GARLIC, 1 SWEET POTATO, 2 TURNIPS, 2 CUPS CABBAGE, 1 TBS CUMIN, CHILI POWDER, PARSLEY, BLACK PEPPER, 1 TSP SALT, 8 CUPS CHICKEN OR VEGETABLE STOCK, 2 TBS APPLE CIDER VINEGAR, 1 CUP CHOPPED TOMATOES, 1/2 CUP QUINOA

Chop up all the vegetables and sauté for 10-15 minutes,  add everything else and simmer for half hour. 

VEGETABLE CEVICHE

 VEGETABLE CEVICHE

INGREDIENTS: 1 BELL PEPPER, 1 CUCUMBER, 1 CUP CHERRY TOMATOES, 1 PURPLE ONION, 1 AVOCADO, 1 CELERY  (YOU CAN REALLY USE ANY VEGETABLES YOU WANT)

DRESSING: 1/3 CUP OLIVE OIL, JUICE OF 1 LIME AND JUICE OF 1 ORANGE, 1/2 TSP SALT & PEPPER, 2 CLOVES OF GARLIC

1 CUP FRESH CILANTRO 

MAKE THE DRESSING,  CUT UP YOUR VEGETABLES, MIX EVERYTHING AND LET IT SIT FOR AT LEAST 20 MINUTES.

ENJOY!!