Ingredients:
• 1lb Macaroni
• 1 can Evaporated Milk
• 1 stick Butter
• 3/4 cup Sharp Cheddar Cheese
• 3/4 cup Mild Cheddar Cheese
• 3/4 cup Colby Jack Cheese
• 2 Eggs
• 1 tsp Black Pepper
• 2-1/2 tsp Salt
• 1 Tbsp Olive Oil
• 1 Tsp Cajun Seasoning
Directions:
* PreHeat Oven to 350 degrees*
• In a medium saucepan add 5 cups of water, 1 teaspoon of salt and 1 tablespoon of olive oil
• Bring the water to a boil and add the macaroni
• Allow pasta to cook for 7 minutes stirring occasionally
• After 7 minutes remove macaroni from heat and drain the water
• Transfer the macaroni to a baking pan
• Add the melted butter and mix well
• Next add the evaporated milk
• Season with the salt and pepper
• Add the eggs and mix well
• Lastly add colby jack, sharp and mild cheddar cheeses and mix well
• Transfer to the preheated oven and bake for 15 minutes
• After 15 minutes stir the mac and cheese then return it to the oven and allow it to bake for an additional 25 minutes!
ALL DONE! Enjoy and serve 🧀
Fried Salmon Nuggets!
Ingredients:
• 2-5 lbs. fresh salmon filet
• 1/3 cup yellow cornmeal
• 1/3 cup all purpose flour
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp dried thyme
• Mustard
• 1/2 tsp cayenne pepper
• 1/2/ cajun seasoning
Directions:
*Air Fryer Or Deep Fryer Recommended*
Breading Mix
• Combine all seasonings together in a large bowl except for mustard and salmon
Assembly
• Clean salmon fillets
• With cutting board, cut salmon into small cubes
• Season salmon with salt, pepper and cajun
• Cover salmon cubes with mustard
• Cover salmon cubes with breading mix
• Once fully covered, preheat air fryer to 385 degrees
• Place salmon nuggets in fryer
• Guess what – That’s it! Enjoy 😋
• Feel free to add yum yum sauce or spicy mayo on the side!
Seafood Lasagna – Feeling Italian? 👩🍳
Ingredients:
•1 lb lasagna sheets
•1 TBS liquid crab boil
•1 lb medium shrimp
•1 lb snow crab
•1 TBS Creole or Cajun seasoning
•1 TBS olive oil
•2 cups fresh spinach
•1/2 tsp salt
•2 cup shredded Mozzarella
•1 cup shredded Fontina or Muenster cheese
Sauce
•5 TBS butter
•1 TBS crushed garlic
•1/3 cup flour
•2 1/2 cups half and half
•1/2 cup chicken stock – can sub out for a different stock
•1 tsp liquid crab boil
•Creole seasoning and cracked black pepper to taste
•1 cup shredded Parmesan cheese
•1 TBS fresh basil
Filling
•8 oz Garlic & Herb cream cheese
•8 oz sour cream
•1 cup shredded Parmesan cheese
•1 TBS fresh basil chopped
Prep Time – 2 HRS MAX
Directions:
•Boil lasagna until al dente according to package instructions
•Pour the liquid crab boil into the water as it boils
• Drain and set aside
•In a bowl, combine all seafood
•Add Creole or Cajun seasoning and crab boil evenly to the seafood
•Set aside
•Heat the olive oil a pan over medium high heat
•Add in the spinach and a pinch of salt
•Sauté until Spinach has wilted
•Remove spinach from the pan and set aside
Sauce
•Preheat oven to 375 F
•Add the butter into the same pan used for the spinach
•When the butter melts, add in the garlic and saute for 30 secs
•Stir in the flour and continue stirring for 1 minute
•Pour in the chicken stock and half and half while stirring
•Now, use a whisk to continue to mix the sauce while it heats and thickens
•Season the sauce to taste using creole seasoning and black pepper
•When the sauce has thickened, stir in the Parmesan cheese
•Remove from heat when the cheese melts
Filling
•Mix all filling ingredients in a bowl
•Set aside
Assembly
•Spray a lasagna pan with nonstick cooking spray
•Ladle a thin layer of sauce at the bottom of the pan
•Then, overlap a layer of lasagna noodles over the sauce
•Spread on 1/3 of the filling over the noodles
•Then, add 1/3 of the seafood and spinach
•Sprinkle on 1/3 of the Mozzarella & Fontina cheeses
•Pour on 1/3 of the sauce
•Continue those steps 2 more times until you have 3 layers
•Bake, on the center rack of the oven, uncovered for 35-45 mins.
•Then, broil on high for 3-5 minutes until the cheese is as brown as you’d like.
•Sprinkle on the fresh basil
• IMPORTANT – Allow the lasagna to cool for at least 15 minutes before serving
• ENJOY 😊
Recipe Notes
This recipe is to be used with a standard lasagna pan. (approx. 12 in wide x 16 in long x 3.5 in deep) Using a different size pan may alter the number of layers.
Honey BBQ Salmon 😋
* Pescatarian’s can be invited to the cookout too*
Ingredients:
*Season To Taste*
• 1 Large Filet Of Fresh Salmon
• Sweet Baby Rays Honey BBQ Sauce
• 1 Tbsp Garlic
• 1 Tbsp Salt
• 1 Tbsp Pepper
• 1 Tbsp Cajun Seasoning
Directions:
• Clean salmon and place on plate to season (Leave skin on the back of the salmon)
• Gather all seasoning’s via measurements specified
• Add all seasoning’s on salmon
• Spray large frying pan with cooking spray and place on medium heat
• Place salmon on pan via skin side down and cook for 7 minutes without touching
• Flip salmon over and peel off skin
• Season back of salmon to your preference and cook for another 5 minutes
• Cook salmon until medium rare (or your preference)
• While cooking, chop salmon into small pieces with spatula
• Pour BBQ sauce over salmon before it is completely cooked
• Let BBQ simmer for about 3-4 minutes
• Take off heat and YOU MY DEAR HAVE CREATED A DANGEROUS FISHY COMPETITOR FOR THE MEAT EATERS OUT THERE!
• Feel free to use on sandwiches, sliders, etc!
This Sauce Is The BOSS 👉🏾 Honey Garlic Sauce
Ingredients:
• 1/2 Cup Honey
• 1/2 Cup Chili Powder
• 2 Tbsp Soy Sauce
• 1 Tbsp Minced Garlic
• 1 Tbsp Grated Or Finely Chopped Ginger
• 15-20 Shrimp
Directions:
• Combine honey, chili powder, soy sauce, garlic, and ginger into a small bowl
• Mix all seasonings together
• Transfer sauce onto a small frying pan or small pot
• Heat sauce on medium heat for 5 min
• Mix sauce while heating, preferably with a whisk
• Pour on preferred seafood of choice – my favorite is on fried shrimp – yum!
ENJOY! 😋
HOLY GUACAMOLE 🥑
Ingredients:
*Season To Taste*
• 4 Avocados
• 1/4 Cup Red Onion, Chopped
• 1/4 Cup Red Pepper, Chopped
• 1/4 Cup Green Pepper, Chopped
• 1 Fresh Lime
• 1 Jalapeño, Chopped
• 2 Tsp Garlic, Salt, Pepper, Cilantro
Prep Time:
30 Minutes Or Less
Directions:
• Slice the avocados in half, remove the pit and skin and place in a mixing bowl
• Cut lime in half and squeeze juice over fresh avocados
•Mash avocados with a big fork and make it as chunky or smooth as you’d like
• Add red onion, red pepper, green pepper, jalapeño and stir together with spoon
• Add garlic, salt, pepper, cilantro and stir together
• Serve chilled or room temp
THERE YOU HAVE IT! SOME TASTY HOMEMADE GUACAMOLE TO DIE FOR! TIP – KEEP YOUR GUACAMOLE FRESH AND GREEN BY STORING IN A AIR TIGHT STORAGE CONTAINER IN THE FRIDGE. ENJOY 😋
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