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!!

PARSNIP PUREE (ANOTHER OPTION)

 PARSNIP PUREE

INGREDIENTS:

2 PEELED & CHOPPED PARSNIPS, 1 CHOPPED CARROT, 1 CHOPPED SHALLOT, 4 CLOVES OF GARLIC, 1 TSP SALT & PEPPER, 2 TSP RED CURRY PASTE, 2 TBS BUTTER, 1 CUP MILK, 1 CUP CHICKEN STOCK, 2 TBS PARSLEY.

SIMMER EVERYTHING UNTIL SOFT (ABOUT 30 MINUTES) PUT IN FOOD PROCESSOR AND SERVE!

THE FLAVOR WAS SO YUM!

COUSCOUS - FAST & TASTY

 COUSCOUS - FAST & TASTY

INGREDIENTS:

2 TBS BUTTER, 2 TBS OLIVE OIL, 1 DICED SHALLOT, 4 CLOVES MINCED GARLIC, 1/2 TSP SALT, PEPPER, CUMIN, 2 CUPS CHICKEN BROTH, 1 CUP COUSCOUS, 1/4 CUP FRESH LEMON JUICE.

GARNISH: FRESH CHIVES & PAPRIKA

SAUTE THE GARLIC & SHALLOT IN OIL AND BUTTER. ADD EVERYTHING ELSE. MIX THOROUGHLY. TURN OFF HEAT. WAIT 5 MINUTES. ADD THE GARNISH

SEAFOOD FRA DIAVOLO

 SEAFOOD FRA DIAVOLO

INGREDIENTS:

Sauce: 1 shallot, 6 cloves of garlic, 1/4 cup olive oil, 1 28 ounce can crushed tomatoes, 1 28 ounce can peeled tomatoes, 1 cup white wine, 1 tbs salt, pepper, crushed red pepper, basil, parsley & oregano. 1/4 cup chopped peppercinis, 2 tbs peppercini juice.

1 pound shrimp, 1 pound scallops, 2 dozen clams

Sauce for clams: About 1 1/2 cups white wine, 6 garlic, 1 shallot, 2 tbs butter, 1/4 cup olive oil

Extras: fresh basil, shredded parmesan, 1 pound of pasta

3 pans:

1) Soak your clams until no sand left. Saute oil, butter, shallot and garlic until soft. Add wine, clams and steam until they are all open.

2) Fill a large pan with water for pasta of your choice.

3) Saute the shallot and garlic in oil until soft, add everything else and simmer for as close to an hour as you can. If not spicy enough, add more crushed red pepper.

Put clams and sauce over the pasta and garnish with fresh basil & cheese!

MOROCCAN SALAD DRESSING

 MOROCCAN SALAD DRESSING

INGREDIENTS: 2/3 CUP OLIVE OIL, 1/4 CUP LEMON JUICE, 1/4 CUP APPLE CIDER VINEGAR, 1 TSP PAPRIKA, CUMIN, SALT, 2 CLOVES CRUSHED GARLIC, 1/2 TSP CAYENNE & BLACK PEPPER, 2 TBS DRIED PARSLEY. 

MIX TOGETHER AND SET ASIDE UNTIL YOU'RE READY TO USE IT!