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, December 9, 2013

Meatballs in Sauce au Gratin These meatballs melt in your mouth everyone want the recipe you are going to fall in love with these I guarantee it!! Sauce- 4 tablespoons extra virgin olive oil 8 garlic cloves peeled and smashed (not chopped) 28 oz. can crushed tomato with basil Meatballs 1 pound ground beef 80/20 ¼ cup onion diced small 2 garlic cloves minced ¼ cup ricotta cheese ¼ cup parmesan cheese ½ cup panko bread crumbs 1 egg Pinch salt & pepper 1 ½ cup mozzarella shredded cheese In a deep pan with a lid on medium high heat add oil and 8 garlic cloves brown garlic on both sides until a light golden color. Add crushed tomatoes mix well and cover. Lower to medium heat and let it simmer while you make the meatballs. To a large mixing bowl add all remaining ingredients except for the mozzarella cheese. Mix until well incorporated and form into 9 meatballs. Place meatballs directly into the sauce, cover and let them cook 8 minutes. After meatballs have been cooking for 8 minutes turn the meatballs cover and cook an additional 8 minutes. Top each meatball with mozzarella cheese cover until cheese has melted. Serve with pasta.

Thursday, November 14, 2013

Bison Filet Spaghetti with Cognac Whipped Cream

Next time you invite your friends and you want to impress they make them my newest creation you can substitute with beef filet mignon if you do not have bison in your area you are sure to impress them or just cut the recipe in half and make it for date night with your honey!! Trust me on this one and it is super easy I promise!! Bon appétit!
½ pound multigrain spaghetti 1/3 cup olive oil 1/3 cup butter 4 cloves garlic minced 1/3 cup Italian parsley finely chopped ½ cup fried onions 4 bison filets 1 tablespoon paprika ¼ teaspoon chili powder ½ teaspoon salt ½ teaspoon pepper 2 tablespoons olive oil 2 sprigs rosemary 2 tablespoon butter 1 cup heavy cream 1 ½ oz cognac 3 tablespoons ketchup Mix paprika, chili powder, salt and pepper. Rub seasoning on both side of filets let sit 10 minutes. In a sauté pan on medium high heat add olive oil when hot add filets cook 2 minutes turn and cook additional 2 minutes. To filets add rosemary and 2 tablespoons butter place filets in oven and bake 2 minutes. Remove filets from oven coat filets with brown butter cover with foil and let filets sit 5 minutes. Cook spaghetti according to package. In a deep sauté pan add 1/3 cup olive oil and 1/3 cup butter and sauté garlic for 3 to 4 minutes add parsley, cooked spaghetti and fried onions mix to coat spaghetti well. In a medium bowl add cream and with a hand held mixer, mix until cream becomes whipped cream. In a separate bowl mix ketchup and cognac together and slowly incorporate cognac ketchup mixture into whipped cream. To plate place spaghetti on plate top with a filet and a doll up cognac whipped cream also pipe 4 small doll up cognac whipped cream on the side of the plate it melts into a succulent sauce. Bon Appétit!

Sunday, October 27, 2013

Pumpkin Season is here!

Pumpkin Caramel Almond Cheesecake 1 ½ cup crushed graham crackers 2 tablespoons sugar 1/3 cup melted butter 2 (8oz) packs cream cheese softened ¼ cup sour cream ¾ cup sugar 3 eggs 1 cup pumpkin pure ½ teaspoon pumpkin spice 1 teaspoon vanilla ½ caramel topping 1/3 cup sliced almonds Preheat oven 350 degrees. In a small bowl mix first three ingredients. In a 9 inch spring foam pan sprayed with non stick cooking spray add graham cracker crust and pat down tight. In a large mixing bowl add the next 7 ingredients and with hand mixer mix well until nice and smooth batter. Pour on top of crust bake for 45 minutes. Let cheesecake cool for 15 minutes top with caramel topping and almond slices. Refrigerate 8 hours.

Monday, October 14, 2013

Decadent Raspberry Hot Pudding Cake

2 7oz. Martha White Wildberry muffin mix ½ teaspoon cinnamon 1 ½ cup sugar 1/3 cup melted butter 1/2 cup milk 2 navel oranges juiced and zests 12 oz. raspberries Preheat oven at 350 degrees. Spray a 9 inch baking pan with cooking spray. In a small sauce pan on medium heat add orange juice, zests and 1 cup of sugar bring to a boil until the sugar is melted. In a mixing bowl add muffin mixes 1/2 teaspoon cinnamon, ½ cup sugar, melted butter and milk. Mix until well incorporated. Place raspberries at the bottom of the baking pan top with muffin batter and carefully pour the hot orange sauce over the cake. Bake 40 to 50 minutes or until toothpick is inserted into the middle of the cake and comes out clean. Let it rest 10 minutes serve with whipped cream or ice cream.

Wednesday, August 28, 2013

Can you say Labor day and Tropical Potato Salad !!!!!!!!!! You are going to love this one!!

Smokey Tropical Potato Salad 1 ½ pound petite red potatoes ½ cup celery chopped 1/3 cup red onion chopped fine ½ cup sweet red pepper chopped 1/3 cup Italian parsley chopped fine 1 mango peeled and diced 1 tablespoon lemon juice ½ teaspoon sea salt ½ teaspoons cracked black pepper 2 chipotle peppers in adobo sauce chopped fine ½ cup light ranch dressing On stove top in a pot of salted water boiled potatoes skin on until fork tender. Drain and set aside to cool. In a large mixing bowl toss mango with lemon juice and add celery, onion, red pepper and parsley. Diced potatoes in ½ inch cubes and add to vegetables season with sea salt & pepper. In a small mixing bowl mix chipotle peppers with ranch dressing add to the potatoes and vegetables. Mix until all is well incorporated and coated with dressing.

Friday, August 23, 2013

Strawberry Filled Poppers with Chocolate Sauce

8 oz. Pillsbury crescent rounds 4 teaspoons Smucker’s strawberry jam 2 cups Crisco Pure Canola oil 1/3 cup sugar ½ cup Jiff chocolate flavored hazelnut spread On a cookie sheet lined with parchment paper press each rounds into a 3 inch circle. Spoon 1/2 teaspoon of jam in the center of each circle. Wrap and pinch dough around the filling and seal good while forming a popper. Repeat for all and place in freezer for ten minutes. Place seam side down on cookie sheet and place in freezer for 10 minutes. Add oil to a deep frying pan at least 1 ½ inch high and bring to a 350 degrees. Take poppers out of the freezer and fry for 1 to 2 minutes or until nice and golden turn and brown the other side. Remove poppers and place on paper towel to drain excess oil. In a shallow bowl add sugar and gently roll hot poppers to coat well. In a microwave safe bowl on high microwave hazelnut spread for 25 to 30 seconds. Dip warm popper is chocolate sauce.

Saturday, July 13, 2013

Slow Cooker Meal

Stewed Chicken Ratatouille 8 chicken drumettes ½ cup flour ½ teaspoon garlic powder Salt & Pepper to taste 3 tablespoon olive oil 2 tablespoons butter 14.5 oz can Rotel tomatoes and green chilies 1 cup chicken broth 1 zucchini chopped 2 cups fresh broccoli florets In a zip lock bag mix flour, garlic powder, salt & Pepper toss the drumettes to coat well. In a sauté pan on medium high heat add olive oil and butter until melted. Add coated chicken drumette and lightly brown each side. Spray a slow cooker with cooking spray add drumettes top with rotel tomatoes and chicken broth top with chopped vegetable. Cook on low 8 hours.

Sunday, July 7, 2013

Breakfast fajitas

Prep: 5 minutes Cook: 6 minutes serve: 4 8 slices bacon cooked 4 eggs 1/2 cup milk ½ cup celery chopped ½ cup red bell pepper chopped ½ cup red onion chopped 2 tablespoons extra virgin olive oil 4 regular flour tortillas Sour cream Salsa In a frying pan on medium high heat sauté celery, peppers and onion in 1 tablespoon of olive oil until vegetables are tender. In a mixing bowl whisk eggs and milk. In a separate frying pan heat 1 tablespoon olive oil and scramble the eggs until cook through. Mix together cooked bacon with eggs and vegetables place flour tortillas on top to get them warm through serve right away with sour cream and salsa

Thursday, July 4, 2013

Succulent Tropical Tangy Ribs.....Happy 4th of July everyone!

I was looking for a little kick to my ribs but not too spicy so I chopped 1/2 of a jalapeno and because I live in a tropical State like Florida I added a little pineapple juice/crushed pineapple to my barbecue sauce and WOW they came out awesome! It was not a specific occasion at the time I first came up with the idea but it's my go to rib recipe every time we grill out with friends and family and everyone just rave about them every time I make them! My inspiration for this recipe submission was the special ingredient that we had to use and well the addition of the McCormick grill mates barbecue seasoning which I had never use that particular barbecue flavor but had use all others and it made my recipe even better got to love that and so you will love these ribs!!!!!! 3 pounds pork spareribs 1 teaspoon salt 1 teaspoon garlic granulated 2 tablespoon McCormick Grill mates Barbecue seasoning 1 ½ cup Kraft original barbecue sauce 1 tablespoon jalapeno pepper finely chopped 1 tablespoon steak sauce 1 tablespoon Worcestershire sauce ¼ cup crushed pineapple ¼ cup pineapple juice 1 green onion chopped (optional) Preheat oven at 325 degrees. Rinse and clean ribs, pat dry. In a small bowl mix salt, garlic granulated and McCormick grill mates barbecue coat ribs on both side with seasoning mixture. Place ribs on a line with aluminum foil baking dish and cover with more aluminum foil and bake for 45 minutes. While ribs are baking in a small sauce pan on stove top on medium heat add the next six ingredients and cook for 5 minutes reduce heat to low and keep warm. Remove ribs from oven uncover and coat ribs evenly on both side with sauce reserving a ¼ cup of sauce for later. Return ribs to oven uncovered and bake an additional 20 minutes. Remove ribs from oven and brush with remaining sauce. Let the ribs rest for 10 to 15 minutes. Cut ribs and top with green onions. Bon Appétit!

Sunday, June 16, 2013

Father's day healthy side dish! Three Bean Salad

1 can green beans drained 1 can yellow wax beans drained 1 can red kidney beans drained 1/2 cup black olives sliced 1 large tomato diced 1/4 cup banana pepper rings 1 green onion chopped dressing- 1 lemon zests and juiced 1/4 olive oil 1 tablespoon fresh oregano chopped 1/4 teaspoon sea salt 14 teaspoon cracked black pepper In a large mixing bowl add salad ingredients. Whisk salad dressing and pour over salad toss and serve. This can be made a couple days in advance and is a great side to take to a cookout! Bon Appetit!

Monday, June 10, 2013

Key Lime coconut macadamia pie!

1 ½ cup graham cracker crumbs 1/3 cup sugar 3 tablespoon butter melted Mix and press at the bottom of pie crust. Bake in a preheated oven at 350 for 10 minutes. Removed and cool completely 3 egg yolks 1 14oz can condensed milk ½ cup lime juice 2 teaspoon lime zest With electric mixer first beat egg yolks until nice a fluffy gradually add condensed milk, lime juice and zest. Pour in cooled pie crust return to oven and bake an additional 15 minutes. Let it cool completely 1 cup heavy whipping cream 3 tablespoons sugar ½ teaspoon coconut extract (optional) 1/3 cup crushed macadamia nuts With electric mixer beat cream, sugar and extract together until it forms peaks. Top pie with cream

Saturday, June 1, 2013

Easy but elegant weekend breakfast my friends this one is well worth trying!

Onion and Chive Poached Eggs 4 slices of Artisan French bread 4 oz onion & chive cream cheese 4 eggs 1 tablespoon vinegar Additional fresh chives. On medium high heat in a deep non-stick frying pan add water up to one inch from the top of the pan add 1 tablespoon vinegar bring to a slow boil. Gently crack eggs into the water cook until egg whites have hardened. Gently remove and place on a plate line with paper towel to absorb all of the water. Toast bread and smear 1 oz cream cheese on each toast top with one egg and sprinkle with fresh chives.

Sunday, May 12, 2013

Happy Mother's day lunch! This mama wanted a fancy grilled cheese!!

The Antipasto Grilled Cheese 4 garlic toasts from the bakery 4 slices fresh mozzarella ½ cup chopped marinated artichoke hearts 1 sweet roasted pepper cut in half 4 basil leaves 6 slices prosciutto 2 slices provolone With a paper towel pat dry the artichoke hearts and sweet pepper. Place garlic toasts on griddle or Panini press on medium high heat. Brown one side flip each toasts and layer on two of the toast 2 slices of mozzarella, ¼ cup chopped artichokes, roasted pepper 2 basil leaves, 3 slices of prosciutto and 1 slice of provolone top with toast. Toast grilled cheese until the cheese is melted.

Monday, March 18, 2013

Salmon Wellington

Salmon is very good for you with omega3 and super healthy! So why not replace the beef in beef wellington with salmon! Try this recipe you are going to love it!! Salmon Wellington 8 oz. Pillsbury crescent recipe creations seamless dough sheet 1 ¼ lb. skinless salmon filet 1 tablespoon olive oil 9 oz. green giant chopped spinach drained 2 oz. onion chive cream cheese softened 1 tablespoon lemon zest 1 tablespoon Dijon mustard Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Place dough on parchment paper and stretch out dough to make the sheet 14in x10in rectangle. In a frying pan add oil season salmon with salt and pepper to taste on both side and cook on medium high heat 5 minutes turn and cook an additional 4 minutes. Place salmon on paper towel to drain excess fat and cool for approximately 8 minutes. Place spinach package in microwave and thaw according to package instructions drain all excess liquid out of the spinach. Place spinach in mixing bowl and add cream cheese and lemon zest and mix well. Spread spinach mixture directly in the middle of dough and spread out evenly to make it the same size as the salmon filet. Place salmon filet directly on top of spinach and brush the top of filet with Dijon mustard. Fold dough over filet and pinch the ends to form a package turn to put seems side down on parchment paper. With a sharp knife make 3 small cut in dough to let steam escape. Bake 20 to 25 minutes until nice and golden. Let it rest 5 minutes before cutting.

Tuesday, February 19, 2013

Smokey Tropical Chicken Mango Almond Lettuce Wraps

This is a Smokey, spicy, and a little sweet with fresh herbs and some crunch it's definitely all in one healthy and super flavorful dish! Serve 4 Lunch entrée 8 butter lettuce leaves 1/3 cup Greek yogurt plain 1 chipotle pepper in adobo sauce from a can chopped fine ¼ cup red onion chopped fine 1 tablespoon lime juice Pinch sea salt & cracked black pepper 2 ½ cups chicken cooked and chopped ½ cup mango peeled and chopped 1/3 cup sliced almonds 2 tablespoon cilantro chopped fine In a mixing bowl mix well yogurt, chipotle pepper, red onions, lime juice, sea salt and pepper. Add chopped chicken, mango, almonds and cilantro and mix until well incorporated. Scoop ¼ cup of chicken on each lettuce leaves. I love spicy & sweet together with as much fresh ingredients as possible! My dish is light with burst of flavors and decadent!!

Friday, February 1, 2013

Strawberry Souffle

My friends it's strawberry season here in Florida for the next few months so go ahead try my recipe it's fancy but easy and sure to impress your guest at your next dinner party!!!!!!!

Saturday, January 19, 2013

Perfect for the Superbowl! Mini Corny Dogs with Creamy Monterey Jack Queso

1 cup hungry jack pancake & waffle mix ¼ cup cornmeal 1 cup milk ½ cup corn kernels 1 (16oz) pack bun size hot dogs 2 cups canola oil ½ cup creamy Monterey jack queso On stove top in a deep pan add oil and heat until it reaches 325 degrees. In a mixing bowl add first 4 ingredients and mix well. Cut each hot dog in 3 pieces to make 24 pieces. Using a toothpick dip each hot dog pieces in batter and coat well. Cook 6 at a time in hot oil for 3 minutes on each side or until golden brown. Place on paper towel to drain excess fat repeat with 3 more batches. Serve with creamy Monterey jack queso!