Scallop and Shrimp Lasagna


2 (16 ounce) package lasagna noodles (or ready to bake lasagna noodles)
1 (10 ounce) package frozen chopped spinach
1 lb bay scallops (or large sea scallops cut into quarters)
1 lb large shrimp (cut in pieces)
*or you can use 2 lbs of any seafood (crab, lobster etc…)*
2 (16 ounce) jars Alfredo-style pasta sauce
2 tbs sautéed chopped garlic (optional)
4 cups shredded mozzarella cheese
2 pints ricotta cheese
1 Tbs chopped parsley
Paprika, garlic powder, salt and pepper to taste


Preheat oven to 350 degrees. F (175 degrees C). Cook lasagna noodles as directed, drain and set aside.

In a medium bowl, combine scallops, shrimp and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta, garlic, drained, cooked spinach, and stir.

In a 9 x 13 baking dish, spoon a thin layer of sauce down, place one layer of lasagna noodles, edges overlapping. Spread a layer of the ricotta and spinach mixture over noodles, pour seafood and sauce mixture over the top. Sprinkle 1 cup of shredded mozzarella over mixture. Repeat that layering trying to end up with the seafood mixture on top. Spread evenly. Sprinkle another cup of mozzarella over sauce. Sprinkle paprika, garlic powder, salt and pepper to taste. Sprinkle the Parsley all over the top. Bake 50 to 60 minutes, until top is brown and bubbly.


Beef or Chicken Enchiladas


1 lb ground beef or shredded chicken
8 corn tortillas
1 packet Fajita seasoning
1 can enchilada sauce
2 cups shredded cheddar cheese
3 TBS Vegetable oil
Salt and pepper
1 small red pepper, diced
1 ripe plum tomato, diced
½ small red onion
3 large scallions, sliced thinly

Preheat oven to 375 degrees.

In a large sauté’ pan, brown the ground beef with 2 TBS of the vegetable oil. Blend well until cooked through. Drain out any excess oil, season to taste with the salt, pepper and the Fajita packet (you may not want to use the whole thing). Pour in ¼ of the can of enchilada sauce, reserving the rest.

In a square casserole dish, sprinkle the remaining tbs of oil and cover the bottom and sides to coat using a paper towel. Pour in ¼ of the remaining enchilada sauce at the bottom to coat.

On each tortilla, spread a few tbs of the shredded cheddar, and a few tbs of the meat mixture, roll up and place face down in the casserole dish. Repeat this until you use all the tortillas. (you can divide the meat in 8 servings to be sure you have the same amount in each)

Pour the remaining enchilada sauce all over the top, sprinkle with shredded cheddar, diced tomatoes, peppers, onions and scallions.

Bake for 25-30 or until edges are browned and crispy.


Cheesy Garlic Bread


1 loaf of Italian or French Bread
3 TBS of butter, softened
2 TBS of minced garlic, smashed
1 tsp of extra virgin olive oil
2 TBS grated Parmesan cheese
1 TBS parsley
3/4 cup of shredded mozzarella cheese


Preheat oven to 350 degrees.

In a bowl, mix butter, garlic, olive oil, parmesan cheese, and parsley. Cut bread in half, lengthwise. Spread butter mixture over the two halves of bread.

Sprinkle mozzarella cheese on evenly on top of bread. Sprinkle with a little Parsley.
Place on baking sheet.

Cook approximately 10 minutes, or until bread is lightly toasted and mozzarella cheese topping is melted.

Slice with a serrated knife, serve immediately.


Easy Salisbury Steak

So, if you wondered how “Salisbury Steak” ever came to be, you will be fascinated to hear this; it was invented in 1888 by Dr. J. H. Salisbury. This American doctor created the dish made from minced beef and onions topped with gravy in order to provide easily digestible nutrition for sick Civil War veterans. So, apparently the dish did not come from the Swanson frozen TV dinner company or the city Salisbury, in Wiltshire England like most of us probably heard, just like Belgium Waffles don’t come from Belgium.

Serves 6


1 Packet dried Onion soup and dip mix
1 Jar of “homestyle” brown gravy
1 small basket mushrooms (or pre-sliced in a can)
1 ½-2 lbs pounds ground beef
½ cup bread crumbs
¼ cup milk
2 eggs
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ tsp garlic
½ tsp mustard powder
½ tablespoon parsley
1 ½ tablespoons Worcestershire sauce


In a large bowl, mix together onion soup mix with ground beef, bread crumbs, milk, eggs, paprika, garlic, mustard powder, salt and black pepper. Shape into 6 oval patties.

Add 2 tablespoons of vegetable oil, to a large skillet and over medium-high heat, brown both sides of patties. Absorb excess oil on paper towels and place in bake dish.

Rub mushrooms with wet paper towel to clean, and then cut into thin slices. Toss them with the Worshishire sauce, a little Olive Oil and sprinkle with paprika, salt and pepper. Spoon them over the steak patties. Pour the gravy on top and wrap tightly with tin foil.

Bake, covered at 375 degrees for 25 minutes, remove foil then bake for approximately 30-35 minutes or until the mushrooms are golden and browned on top. To serve, spoon some extra gravy over the top of the patty and sprinkle with parsley.


Grilled Chipotle Lime Fish Tacos

Recipe courtesy of “Healthy Home Recipes”



1/4 cup extra virgin olive oil
2 tbs distilled white vinegar
2 tbs fresh lime juice
2 tsp lime zest
1 1/2 tsp honey
2 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chili powder
1 tsp seafood seasoning
1/2 tsp ground black pepper
1 tsp hot pepper sauce, or to taste
1 lb tilapia fillets, cut into chunks

1 (8 oz) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tbs fresh lime juice
2 tsp lime zest
1/4 tsp cumin
1/4 tsp chili powder
1/2 tsp seafood seasoning
salt and pepper to taste

1 (10 oz) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges

To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.

To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Nancy's Home Made Dinner Rolls

Recipe courtesy of Nancy Josland Dalsin
Nancy's Locally International Cuisine


1 package quick-acting active dry yeast (2 1/4 teaspoons) ( 7 grams)
1 1/3 cup milk (105º to 115ºF degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon melted butter
coarse salt

Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.

Heat oven 400ºF degrees. Prep a 12 cup muffin pan with non-stick cooking spray.

Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup; brush with melted butter; sprinkle with coarse salt.

Bake 12 to 15 minutes, until crust is light golden brown. Immediately remove from pan. Store loosely covered.