Fresh, simple, affordable and Off the Hook recipes!

Franco/American recipes.

The variety of recipes are from my Artisan back ground cooking to my fresh catch of the day!

Using the freshest ingredients available to create healthy, simple and delicious recipes at affordable prices that are off the hook!

Monday, July 26, 2010

This week a side dish to go with any fish dish I recommend my Creamy Corn and Zucchini Casserole!!

This side dish is easy as 1,2,3 and will have your taste buds dancing!! Prep time: 5 minutes |Cook time: 25 minutes |Total time: 30 minutes |Servings: 5•5 slices of bacon
•2 cup(s) of chopped zucchini
•1 1/2 cup(s) of fresh corn kernels
•1 small onion chopped
•6 ounce(s) of garden vegetable Philadelphia cream cheese
1.Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside
2.Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, add cream cheeseand sprinkle with chopped bacon. Serve.

Friday, July 23, 2010

My newest recipe will sure go great with Fish is my "Brussels Sprouts with Artichoke & Spinach Cream!

Brussels Sprouts with Artichoke & Spinach Cream Share Tags: side dish, time crunch This is a super easy side with big taste and presents fancy!! Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 5 16 ounce(s) of frozen brussels sprouts
1 cup(s) of chicken broth
4 ounce(s) of Philadelphia cream cheese artichokes & spinach
2 tbsp. of lime juice
5 slices of cooked bacon
Add frozen brussels sprouts to a pan and add chicken broth cover and bring to a boil until tender 8 to 10 minutes. While brussels sprouts are cooking add bacon to a frying pan and fry for 8 to 10 minutes and drain on paper towel.
Drain brussels sprouts and return to the pan on medium high heat add cream cheese and lime juice mix until form a sauce
Add crumble bacon mix all well and serve.

Tuesday, July 13, 2010

Live on Stage at the Lucas Theater with Paula Deen and the Real Women of Philiadelphia June 30th, 2010


Meet us Real women of Philadelphia arriving in Savannah!!

Thank you Claudia, My French Creole girlfriend meets "ME" French Canadian Girl!! Woohoo "The French Connection" "French Creole meets French Canadian"

Smoked Spanish Mackerel ready after 40 minutes

How to Smoke Fresh Caught Fish!!

First you brine the already clean fish whole beheaded and gutted! Brine for 24 hours or over night will do. then drain and smoke in outdoor smoker with hickory wood chips and on top of a bath of water close lid and smoke for 30 to 45 minutes depends on the size of the fish take a look at the step by step photos!!

Simple brine recipe-

1 cup Brown sugar, 1/4 cup Salt, 3 tbs Garlic powder, 1/4 cup rum.Water enough to cover fish!!

Fishing with Josee Trolling for Spanish Mackerel!!

Here you have it my second love "Fishing" Woohoo! Next I will show you what i do with This Spanish Mackerel coming up in a couple of days!!

Monday, July 12, 2010

Coming up in the next week step by step how to smoke fresh fish!!

Cooking in my Kitchen this week is a Creamy Shrimp Spread!!

Creamy Shrimp Spread

This super easy yet so delicious spread will impress you!!

Prep time: 10 minutes | Total time: 10 minutes | Servings: 8

8 ounce(s) of 1/3 less fat Philadelphia cream cheese softened
1/4 cup(s) of low fat mayonaise
2 4 oz can of Bumble Bee Tiny shrimp drained
3 tbsp. of green onion chopped fine
4 drops of hot sauce
1/4 tsp. of Garlic salt or Salt and Pepper to taste
1 box of your favorite crackers
Add cream cheese and mayonaise mix well
Add the two 4 oz cans of tiny shrimp well drained
add green onions chopped fine and the hot sauce, (garlic salt optional) or just salt and pepper to taste

Tuesday, July 6, 2010

This week in my Kitchen!!!

Strawberries with cheesecake cream Share Tags: dessert Summer time dessert that will have your tongue dancing!! Prep time: 10 minutes | Total time: 10 minutes | Servings: 4 16 ounce(s) of pck fresh strawberries

10 vanilla wafers
2 tbsp. of butter
1/2 cup(s) of whipped Philadelphia cream cheese
6 tbsp. of sugar
3 tbsp. of milk
1 tbsp. of orange juice
1 tbsp. of orange liqueur
Preheat oven at 350.
Crush cookies and mix with melted butter
Spread cookie mixture on a cookie sheet that has been lined with parchment paper or foil and bake 5 minutes.
While cookies are baking sliced your strawberries and fill up 4 large cups with the strawberries.
Next add to a mixing bowl whipped cream cheese,sugar,orange juice, milk and orange liqueur. with hand mixer mix on medium speed until smooth and lump free.
Pour 1/4 cup of cheesecake cream on top of each strawberry cups and top with cookie crumbs. (You can substitute orange liqueur with a tbs of orange juice)