Archive for Recipe’s

Green Tomatoe Salsa


16 cups of chopped green tomatoes
1/2 cup Jalapenos, chopped with seeds
2 cups Red Bell Pepper
2 cups of Onions
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1⁄2 cup vinegar
3 tablespoons of pickling salt
1 teaspoon of ground cumin
2 teaspoons black pepper
1⁄2 teaspoon cayenne pepper
1/2 teaspoon coriander powder
2 teaspoons sugar


Cook the green tomatoes, onions and lime juice and bring to a boil, remove from heat and use an immersion blender and smooth everything out. Then add remaining ingredients and bring to boil and cook for 15 minutes.

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Fill sterilized pint jars and process in a water bath canner for 15 minutes.
Yields 7 Pints

Grilled Rainbow Peppers with Herb Cream Cheese



16 mini rainbow peppers, halved, seeds and membranes removed

1 tsp olive oil

1/8 tsp kosher salt

Freshly ground black pepper

8 ounces reduced-fat cream cheese, softened

1 garlic clove, crushed

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh basil

3 tablespoons chopped fresh chives

Zest of 1 small lemon


Preheat grill over medium heat.

Meanwhile, place peppers, olive oil, pinch of salt and pepper in a small bowl. Toss to evenly coat. Set aside.

In another small bowl, thoroughly combine cream cheese, garlic, dill, basil, 2 tablespoons chives, fresh ground pepper, pinch of salt and lemon zest. Transfer the cream cheese mixture into a  Ziploc bag and put in the refrigerator until ready to use.

Grill peppers over medium heat, until slightly charred, about 2 minutes per side. Transfer to a small platter.

Snip the tip of the Ziploc bag and carefully fill each pepper half with the cream cheese mixture. Top with remaining 1 tablespoon chives.


Cheap and Easy Chicken Spaghetti

Cheap and Easy Chicken Spaghetti


1 rotisserie chicken, deboned
1 package of spaghetti
1 block (1 lb) of Velveeta
1 can cream of mushroom soup
1 can Ro-Tel tomatoes with green chilies
½ teaspoon garlic powder
Salt and pepper to taste


Bring a pot of water to boil, add pasta
While the pasta is cooking, debone chicken and cut Velveeta cheese block into cubes
Strain pasta when it’s finished, and add chicken, Velveeta, cream of mushroom soup, garlic powder, salt, and pepper
Cook the pasta mixture over medium low until cheese is melted and ingredients are incorporated.
Put pasta mixture into a pan, top with shredded cheese, and bake in a preheated oven at 375º for 20 minutes, or until the top gets golden brown and crispy.

Crawfish Etouffee


2 lb Peeled craw-fish tails
1 Stick butter
1 cup Chopped onions
1 cup Chopped celery
1 cup Chopped green pepper
2 Cloves chopped garlic
1/8 cup Parsley
1 can Cream of mushroom soup
1 can Cream of celery soup
1/2 ts Liquid crab boil


In a saucepan, melt butter and sauté‚ onions, celery, green pepper and garlic until tender. Add cream of celery soup, cream of mushroom soup and tails. Cook for 10 to 15 minutes, stirring occasionally. Add 1/2 tsp liquid crab boil and parsley.

Serve over rice.

Mango-Barbecue Fish Tacos


1 fresh mango, seeded, peeled and diced
1/2 cup barbecue sauce
1/4 cup light mayonnaise
1 teaspoon lime zest
3 cups packaged coleslaw mix (shredded cabbage with carrot)
4 green onions, thinly sliced
6 Fillets of Bass or any other freshwater fish of your choosing
8 6-inch corn tortillas
1/2 cup purchased guacamole
1/2 cup chopped fresh cilantro

Place half the diced mango in a blender or food processor. Add barbecue sauce; puree until smooth.

In a large bowl combine 2/3 cup of the barbecue sauce mixture, the light mayonnaise and lime zest. (Reserve the remaining 1/3 cup of the barbecue sauce mixture.) Add remaining diced mango, the coleslaw mix and green onions. Toss to coat. Cover and chill until ready to serve.

Grill fish on the greased rack of a covered charcoal or gas grill directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes when tested with a fork, brushing generously with the reserved 1/3 cup barbecue sauce mixture during the last 2 minutes of grilling. Wrap tortillas in foil and place on grill rack over heat while fish is grilling to warm, turning once halfway through warming.

To serve, fill warm tortillas with coarsely flaked fish, coleslaw, guacamole and cilantro. If you like, squeeze with lime juice.

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