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!

Thursday, August 26, 2010

Pan cooked Shark filet with mango salsa!


1 lb shark filet cut in 6 pieces
2 tbs lemon pepper seadoning
2 tbs chopped cilantro
2 tbs extra virgin olive oil

Place the shark pieces in a ziplock bag and sprinkle the lemon pepper , cilantro and olive oil in bag mix to coat fish evenly. Refrigerate for 30 minutes to 1 hour. on medium high heat add fish to a non stick pan and cook 2 to 3 minutes on each side. Top with my mango salsa. Salsa recipe on a previous post! Enjoy!!

How to prepare "Freshly caught shark"

Tuesday, August 17, 2010

My Favorite Mango Salsa great on any meats!


Mango Salsa

1 large mango peeled and chopped small
¼ cup red onions chopped small
½ cup red bell pepper chopped small
1 lime juiced
½ jalapeño pepper seeded and chopped fine
¼ cilantro chopped
1 tsp olive oil
Salt and pepper

Mix all together and refrigerate until ready to serve!

Monday, August 9, 2010

This weeks dessert.. My Ultimate Butterscotch Cheesecake Squares!

Ultimate Butterscotch Cheesecake Bars Share Tags: dessert, anything goes These rich bars are fabulous and easy to transport to bring at a cookout or potluck! Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 24

1 (12oz) package butterscotch flavored chips
1/3 tbsp. of butter
2 1/2 cup(s) of vanilla wafers crushed
1 cup(s) of chopped California Walnuts
8 ounce(s) of Honey nut Philadelphia cream cheese, softened
14 ounce(s) of can Eagle Brand sweetened condensed milk
1 egg
1 tsp. of vanilla extract
Preheat oven to 350. In medium saucepan, melt chips and butter, stir in crushed vanilla wafers and walnuts. Press half the mixture firmly on bottom of greased 13X9 inch baking pan.
In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetening condensed milk than egg and vanilla. Pour into prepared pan to evenly with remaining crumb mixture. Bake 25 to 30 minutes or until wooden pick comes out clean. Cool chill thoroughly. Cut into bars. Store covered in refrigerator.

Something Cheesy and Creamy in my kitchen this week!! Comfort food a little fancy!!


Montreal style Mac & Cheese

4 tablespoons butter, divided
2 tablespoons flour

1 cup whole milk
2 oz Philadelphia Salmon Cream cheese (you can use regular cream cheese instead)
1/2 cup shredded Kraft sharp Cheddar cheese
4 ounces elbow macaroni, cooked and drained
1 cup breadcrumbs (Panko)
1. In saucepan, melt 2 tablespoons butter on medium-low heat; add flour until blended. Add milk and some salt and pepper to taste. Cook, stirring until thickened. Add cheese; stir until melted. Add macaroni until well blended.

2. Put Mac & Cheese in individual greased ramekins.
3. Toss breadcrumbs with remaining 2 tablespoons butter (melted); press onto macaroni. Sprinkle with paprika. Broil 4 inches from heat until browned.

Makes about 4 servings

Wednesday, August 4, 2010

Coquilles Saint-Jacques

Coquilles Saint-Jacques

• Share
• Tags:
• entree,
• make to impress
This romantic lunch or dinner entree will guarantee you a second date!Bon Appétit!
• Prep time: 25 minutes
• |
• Cook time: 5 minutes
• |
• Total time: 30 minutes
• |
• Servings: 2
• 3 medium potatoes peeled and diced small
• 2 oz of of onion and chives Philadelphia cream cheese
• 2 cup(s) of plus 3 tbs of milk
• 2 tbsp. of butter
• 2 tbsp. of flour
• 3 oz of of salmon Philadelphia cream cheese
• 1 tsp. of green onion
• 1 cup(s) of medium cooked shrimp
• 1 cup(s) of of ready cooked crab meat (can use imitation crab)
• 1/2 cup(s) of shredded of mozzarella cheese
1. 1. Place your peeled and diced potatoes in a pot of salted water and boil 8 to 10 minutes until done drained completely and add 2 oz of onion and chive Philadelphia cream cheese, 3 tbs milk and 1 tbs of butter mash well cover and set aside.
2. 2. Next in a sauce pan add the remaining 2 tbs of butter and melt on medium high heat until melted then add 2 tbs of flour whisk for about 30 second to start to cook the flour and create a paste ones you have a smooth paste add slowly while whisking the 2 cups of milk keep whisking until it thickens and forms a nice white sauce.
3. 3. Next add to the sauce 3 oz of salmon Philadelphia cream cheese, shrimp, crab meat and green onion mix well and pour into ramekins.
4. 4. Next fill up your piping bag with your mash potatoes and pipe around the rim and go around three times to create a border to keep filling from boiling out of the ramekins. Top each with 1/4 cup of mozzarella cheese put oven on broil and put ramekins in for 3 to 5 minutes until top is slightly golden brown.
5. You may garnish with a single shrimp! Bon Appétit!