Philly Cheese Shrimp

1/2 cup olive oil 

1 tomato bouillon 
1 teaspoon salt

1 teaspoon lemon pepper
1 teaspoon oregano  
1 teaspoon red pepper flakes 
1 teaspoon sriracha seasoning 
2 tablespoons vinegar
2 tablespoons soy sauce
4 tablespoons lemon
2 garlic cloves
6-7 peeled and deveined shrimp on skewers 
1 cup mayo
2 minced garlic cloves 
1 teaspoon paprika
1 tablespoon lemon juice
2 bell peppers finely sliced.
1 onion
1 tablespoon olive oil
1 1/2 salt
4-6 hoagie rolls
1 1/4 cup shredded mozzarella  
1 teaspoon oregano  
1 teaspoon lemon pepper 
PREPARATION

In a large bowl combine olive oil, bouillon, salt, lemon pepper, oregano, red pepper flakes sriracha seasoning, vinegar, soy sauce, lemon, and garlic.
Whisk everything together and add the shrimp with the skewers into the bowl. 
Coat the shrimp well and refrigerate for 2-3 hours.
In a large skillet, over medium heat, add chopped onion & bell peppers. Cook until soft
In a small bowl combine mayo, minced garlic, paprika and lemon juice. Mix well.
Split the hoagie rolls lengthwise.
Bake the rolls over 400 degrees for 7-8 minutes.
Take the shrimp out and grill, brush the olive oil spice mix on the shrimp.
Cook until shrimp has a golden color.  
Take the rolls out of the oven and generously spread the mayo mix. 
Fill the rolls with the cooked bell peppers and onion, and the grilled shrimp.
Top each roll with a generous amount of shredded mozzarella.
Sprinkle oregano and lemon pepper on each hoagie roll.
Bake for 12 mins over 350 degrees. 

Bacon Wrapped Grilled Cheese Rolls & Creamy Tomato Tortellini Soup

1/4 cup of finely chopped onion  

1 tablespoon olive oil 
1 tomato

1 teaspoon salt  
1/4 chicken broth 
2 cups tomato sauce
8 oz cream cheese 
1 1/2 cup milk  
1 teaspoon chicken bouillon powder
1 teaspoon parsley 
1 teaspoon oregano
1 teaspoon black pepper 
1 cup boiled tortellini al dente 
3 tablespoon parmesan
6-9 slices of white sandwich bread
6-9 slices of mozzarella 
1/3 cup of grated cheddar cheese 
6-9 slices of bacon
2 tablespoons butter 
PREPARATION

In a large saucepan, over medium heat, add chopped onion and cook until lightly brown. 
Chop the tomato into slices and add to saucepan. 
Add salt, and continue to cook and stir until the tomato is soft and a darker color.
Add the chicken broth and stir.
Add the tomato sauce, cream cheese, milk, bouillon, parsley, oregano, and black pepper. 
Stir all the contents together. 
Add the tortellini and parmesan. 
Gently stir the tortellini and parmesan into the sauce. 
On a cutting board, remove crust from bread. 
With a rolling pin, roll out each slice of bread. 
Add the slices of mozzarella to each slice of bread. 
On top of the mozzarella add a small handful of cheddar.
Seal each bread slice with cheese by rolling it into a small looking taco. 
Wrap bacon around each roll and seal with toothpick.
Cook in a pan over medium heat with the butter.
Make sure to coat the grilled cheese rolls with the butter in the pan.
Remove from heat once bacon is cooked.
Serve with the creamy tomato tortellini soup.

Easy Savory Empanadas

1 1/4 cups of flour 

1 teaspoon salt 
1/2 cup shortening

3 tablespoons ice cold water 
4 potatoes 
3 cups water
4 tablespoons melted butter 
6 tilapia or salmon fillets 
3 garlic cloves
4 tablespoons of lemon
3 tablespoons parsley
1.5 tablespoons oregano 
1 tablespoon lemon pepper 
1 tablespoon melted butter 
1 tablespoon of rosemary & garlic cheese
1 egg

PREPARATION

In a large bowl combine flour, salt, and chilled shortening. 
Mix with a pastry blender until mixture looks like crumbs.
Slowly add the ice cold water and mix together. Form a ball with the dough.
Refrigerate your dough for 35 minutes. 
Chop your potatoes into medium sized dices.
In a pot add the water and the potatoes. Boil for 20-30 mins, or until soft. 
In a casserole add the melted butter and the fillets on top. 
Add the garlic, lemon, parsley, and oregano.
Add the potatoes on top, and the melted butter.
Top with lemon pepper, and rosemary & garlic.
Bake for 15 mins at 350 degrees. 
Take the chilled dough out and roll it out. Make sure to flour your area. 
Use a small ceramic bowl to cut the dough and form the empanadas.
Take the fish & potatoes out of the oven
Fill each dough cut with pieces of the fish and just one or two little potatoes. 
Make sure that you do not wet the dough with the butter and lemon.
Seal the dough with a fork.
In a small bowl whisk the egg and brush over the sealed empanadas.
Bake at 350 degrees for 15-20 minutes, or until lightly browned. 
Serves with the potatoes in the casserole.

Deep Dish Spaghetti

1 lb spaghetti al dente (boiled)

4 smoked jalapeno sausages 

1 tablespoon olive oil 
1 1/2 cups tomato sauce
1 1/2 tablespoon milk
3 tablespoons parmesan 
1 tablespoon parsley
2  eggs
1/3 cup parmesan 
6 tablespoons melted butter
1 1/4 cup cottage cheese
1 1/4 cup mozzarella cheese
8 large slices of pepperoni 
1/2 cup grated parmesan 
1 tablespoon parsley

PREPARATION

Cut your jalapeno sausages into small slices.
In a saucepan over medium high heat, add the sausages. Cook until lightly brown.
Add the tomato sauce, milk, parmesan, and parsley to the saucepan. Mix. 
In a medium bowl whisk the eggs, add parmesan and melted butter.
Add the drained spaghetti noodles and cover them with the egg parmesan mixture.
In a casserole add half of the coated spaghetti noodles.
Spread half of the cottage cheese on top, followed by half of the mozzarella.
Spread half of the sausage tomato sauce, and half of the pepperoni.
Repeat the same layers again.
Sprinkle grated parmesan and parsley on top and bake at 350 degrees for 17-25 mins. 

Easy Volcano Popsicles

4 oranges 

1/4 cup water 
1 teaspoon vanilla 

5 small limes
1 cup water
3/4 cup sugar
1/3 cup lemon juice
4 tablespoons honey 
6 tablespoons tajin fruit seasoning 
PREPARATION

Slice your oranges.
Juice each orange slice.
Add the water and vanilla extract to the orange juice. Mix.
Pour the orange juice halfway into each popsicle mold and freeze for 2-3 hours. 
Zest 5 small limes. 
In a sauce pan pour the water and sugar and whisk continuously.
After the sugar has dissolved, add the lime zest and lemon juice. Whisk.
Use a strainer and pour the mixture into a bowl.
After your popsicles have been frozen for 2-3 hours take them out.
Add the lemon mixture to the remaining half of each mold. 
Freeze for 6-8 hours.
In a small bowl mix the honey and tajin.
After the popsicles have been frozen, take out and run each popsicle mold with hot water.
Remove the mold and fill the top of the popsicle with the honey & tajin mixture

Easy Baked Potato Soup

4-5 potatoes 

2 tablespoons olive oil
1/2 tablespoon of salt

12 strips of bacon
1/2 cup butter
1/2 cup flour
6 cups milk
1 cup cheddar cheese
1/2 cup sour cream 
1 1/2 teaspoon salt
1 1/4 teaspoon black pepper
1 1/2 teaspoon of thyme & garlic
1 1/2 teaspoon of paprika & cajun spice
1/2 cup of potato chips
2 1/2 tablespoon of cheddar cheese

PREPARATION

Poke your potatoes several times and rub with olive oil.
Sprinkle with salt and bake for 1 hour or until potatoes are soft.
After the potatoes are baked let them cool for 5-7 minutes.
Dice the potatoes and set aside. 
Cook the 12 pieces of bacon until crispy and crumble them in a bowl. 
Pour the butter in a pan on medium high heat and melt.
Slowly add the flour and quickly mix to make a roux.
Add the milk and continue to whisk. 
Add the cheddar cheese and whisk until it is melted.
Add the sour cream, salt, black pepper, thyme & garlic, and paprika & cajun. Whisk.
Add 4-5 tablespoons of the crumbled bacon.
In a small bowl, place the potato chips and crumble.
Serve the soup with the crumble potato chips, followed by the bacon.
Sprinkle cheddar cheese on top of the soup.

Green Chilaquiles

2 cups water 

4-5 jalapenos

6 green tomatillos 

1/4 piece of onion

3 garlic cloves 

2 chicken breasts

3/4 cups of water

1/2  piece of onion 

3 garlic cloves 

2 chicken bouillons cubes 

1 tablespoon of oil

1 1/2 tablespoon of salt 

4 cups of tortilla chips 

1 cup of sour cream 

1 tablespoon of lemon pepper
1 tablespoon of black pepper 
1 tablespoon of paprika 
1/2 piece of lettuce 
1/3 cup of feta cheese  

PREPARATION

Pour the water into a pot with the jalapenos, green tomatillos, onion, and garlic cloves. 
Boil the water with the contents for 20 minutes, or until the vegetables are tender. 
Blend the water and contents until you form a green paste or salsa. Set the salsa aside.
Use the same pot and pour the water, chicken breasts, chicken bouillon cubes, and garlic.
Boil for 30 minutes or until the chicken is tender.
Take the chicken out and cool, then shred. 
In a medium sized bowl pour the sour cream, lemon pepper, black pepper, and paprika.
Stir the sour cream mixture and set aside. 
Chop the lettuce and set aside. 
In a large pan, pour the olive oil, followed by the salsa and shredded chicken.
Stir together and cook for five minutes with the lid covered.
Pour the tortilla chips in and cook for one minute with the lid covered. 
Cook until the chips are lightly soft. 
Serve with the lettuce on top, followed by the sour cream. 
Sprinkle feta cheese on top.

Breakfast Pasta Frittata Explosion

2-3 small boiled potatoes with skin

2-3 sausages

1 cup spinach leaves

1 teaspoon salt

1.5 tablespoons of olive oil

6 eggs

1/4 cup of milk

1 teaspoon black pepper

2.5 cups of water

3 tablespoons of vegetable oil

1 teaspoon of salt

1 cup mozzarella

1/4 cup feta cheese

1 tomato

1.5 teaspoon of paprika

3/4 cups of angel hair pasta

PREPARATION

Slice one tomato and cook in a pan with 1.5 tablespoon of oil, over medium heat.        

Add salt and after four minutes have passed add the spinach leaves, cook until welted.

Take the three boiled potatoes and slice them. Pour the sliced potatoes into a bowl.

Pour the cooked spinach and tomato into the same bowl with the potatoes.

Cut the sausages into slices and cook in the same pan with 1 tablespoon of oil.

Cook the sausages until golden colored.

Pour the sausages into the bowl with the tomato, spinach and potatoes.

In a separate bowl, add six eggs and whisk thoroughly. Whisk 1/4 cup of milk in.

Pour the egg mix into the bowl with the tomato, spinach, potatoes, and sausages.

Add the paprika, black pepper, salt, and whisk everything.

In a larger pan or skillet add the angel hair pasta broken in half, 3/4 cups of water, & oil.

Cook until crispy at the bottom and until all the water has been drained, move very lightly so the pasta will not stick to the bottom of the pan.

Once the pasta has a crispy golden texture, add the egg mix on top of the pasta, cover & cook for seven minutes over medium heat.

Add the mozzarella and feta and cook for another 6 minutes or until egg is firm.

*To serve, slice the pasta frittata onto a plate. 

 

Beer Battered Fish Tacos with Buffalo Sriracha Mayo Sauce and Pico de Gallo

Beer Batter

1 cup all-purpose flour

2.5 tablespoons cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

3-4 cups of oil

Flour tortillas

Buffalo Sriracha Mayo Sauce

1/3 cup of mayo

1/2 cup of sour cream

3.5 tablespoons of spicy buffalo sauce

1.5 teaspoons of sriracha seasoning

2 tablespoons of lime juice

1 teaspoon of salt

Pico de Gallo

1/4 cup of chopped onion

1/3 cup of chopped tomato

1/4 cup of jalapeno pepper

4 tablespoons of lime juice

1.5 teaspoon of salt

1/4 cup of chopped cilantro

PREPARATION

In a large bowl, combine flour, cornstarch, baking powder, and salt.

In a separate bowl blend egg and beer.

Stir egg and beer mix into flour mixture.

Heat the oil in a large pot for frying.

On a cutting board, place your fish fillets and pat dry them.

Lightly coat them with flour.

Cut the fillets into 1/2 inch pieces.

Dip them into the beer batter and fry in the pot until golden on both sides.

Remove them from the heat and set aside.

In a separate bowl combine mayo, sour cream, buffalo sauce, sriracha seasoning, lime, and salt, then mix.

In another bowl, combine onion, tomato, jalapeno, lime, and salt, then mix.

*To serve, warm the flour tortillas, place the beer battered fish, the buffalo sriracha mayo sauce on top, and finally the pico de gallo.