Cooking for Zo

Taste Level: GR
Cost: $20 and under
Serves: 4-6
Prep Time: 10-15 min.
Cook Time: 1-2 hours
Difficulty: 1

I was reading about Ceviche and found that in Ecuador it is common to add ketchup or a tomato sauce to Ceviche. I loved the idea because I love shrimp cocktail. After Zo adn I made this we noticed it had a little spice to it. I decided that it would go great in a stuffed avocados. I figured it worked so well with the salsa why not give it a shot like this. I have to admit this was some of the better Ceviche I have ever had!

Ingredients:
1 lb large shrimp (peeled)
1/2 cup fresh lime juice (about 4 limes)
1 tbsp white grapefruit juice
1 tbsp Italian volcanic lemon juice
1/2 cup sweet white onion (chopped)
1/3 cup fresh cilantro
1 chili pepper (diced)
1 jalapeno (seeded, diced)
1 cup Persian Cucumber (diced)
1 avocado (diced)
1/2 tsp essence
Kosher salt (to taste)
1 1/2 tbsp olive oil

Taste Level: GR
Cost: $20 and under
Serves: 2
Prep Time: 5-10 min.
Cook Time: 0 min.
Difficulty: 1

I boiled up some Snow crab legs while steaming some lobster tails in the same sauce pan and decided since I did not keep track of the boil I made up (too bad because Zo and I think it is one of my best boil mixtures ever) I would make a new sauce that I could post. This sauce was great for both the lobster and the crab. The next day I dipped some fried shrimp into it and loved it!

Ingredients:
1/3 cup butter
1 medium lime (juiced)
2 cloves garlic (minced)
1 chili pepper (minced)
1-1/2 tsp fresh dill (minced)
1/4 tsp smoked paprika

In a medium boil melt 1/3 cup of butter. Once melted vigorously whisk in all ingredients.

Taste Level: VGR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 30-35 min.
Difficulty: 1

Growing up I had one meal dreaded above all the rest, PEPPER STEAK... I hated pepper steak, I hated it so much that I thought I hated any kind of steak. What I did not know until I got older was, it could be made cheap and quick. Being that both my parents worked and my mom was in college cheap and quick meals were a must. Still I could not even eat pepper steak, I would pick at my plate and eat around anything that resembled steak. It did not help that I was going through a phase where I preferred not to have rice. Zo and I had just bought some thin cut new york strips that were on sale and I decided I would take my bad memory and turn it into a good recipe! I have to admit... I had a hard time taking the first bite but once it hit my palate, I went through two servings!

Ingredients:
Steak
1 lb of thin cut new york strips
1 tbsp black truffle oil
kosher salt (to taste)
Fresh crack pepper (to taste)
4 servings of rice
soy sauce (to taste)

Gravy
1/2 pint heavy cream
2 tsp flour
3/4 tsp fresh sage (diced)
1/8 tsp smoked paprika
1/2 tsp essence
fresh crack pepper medley (to taste)
kosher salt (to taste)

Pepper Mixture
2 1/4 tsp olive oil
2 cloves garlic (minced)
1 small yellow onion (chopped)
1 shallot (diced)
1 jalapeno (seeded, diced)
4 oz baby Bella mushrooms (sliced)
1/3 of a red bell pepper (chopped)
1/3 of a green bell pepper (chopped)
1 yellow vine sweet mini pepper (diced)
1 red vine sweet mini pepper (diced)
1 orange vine sweet mini pepper (diced)
2 green onions (sliced)

Gravy
In a small to medium mixing bowl vigorously mix all ingredients into cream until smooth and then sit aside.

Steak
Heat a 2-3 inch deep medium to large skillet (I used a a 12 inch 2 1/2 inch deep skillet) to medium high.

Rub truffle oil over steaks and then lightly dust both sides with your desired amount of crack pepper and kosher salt. Gently rub salt and pepper evenly into both sides of steak. Immediately place both steaks into heated skillet and cook for 3-4 minutes per side or until just cooked through (you do not want the steaks to get chewy.) Remove steaks from frying pan and place in a warm area.

Pepper Steak
Drizzle olive oil into skillet and scrap bottom with a wooden spatula. Add yellow onion, garlic, shallot and mushroom to the skillet and cook for 6-7 minutes stirring often. Now fold in the peppers and green onion and cook for 5 minutes stirring often.

Whisk your gravy one last time for about 1 minutes and then gently fold into the pepper mixture. Once the gravy is folded in, cover but leave the wooden spatula in the skillet to create a crack for steam to escape. Turn heat down and let simmer for 7 minutes.

While simmering slice your steak meat into 1 1/2 inch long by 1/4 inch pieces. Fold steak into mixture and let simmer for an additional 3-4 minutes.

Prepare your rice in between making the Pepper mixture.

Spoon Pepper Steak over four separate servings of rice and then drizzle 1/2-1 1/2 tsp of soy sauce over each serving (depending on your taste.) Serve warm and enjoy!

Taste Level: VG
Cost: $20 and under
Serves: 1
Prep Time: 5 min.
Cook time: 10-15 min.
Difficulty: 1

I started combining two of my favorite breakfasts a few years ago because it was filling as well as fun. I bring this sandwich up now and again while we are shopping and Zo always says, "MMM that sounds good." Instead of asking Zo what she wanted for breakfast this morning I just made us two of these babies!

Ingredients:
2 slices of multi grain sourdough bread
1 egg
1/3 cup aged sharp cheddar cheese (shredded)
crack pepper (to taste)
Kosher salt (to taste)
essence (to taste)
3-4 pads of butter

Using a small diameter container (I have used kiddie cups, tea cups small classes, shot glasses, cookie cutters) press firmly into center of bread slice. Lift up, flip bread, line up container with impression and press once more. Remove center of bread.

Heat a small skillet over medium heat. Spread around 1 pad of butter and lay slice of bread into skillet and let cook for 1 minutes before cracking egg into center hole of the bread, place the center circle in the pan next to egg in a basket with a pad of butter on top, season all to your taste.

After 3-4 minutes when you can tell the bottom of the egg has cooked. Use a wide spatula to flip egg in a basket and center circle quickly (if it appears you need to add butter do so.) Season this side to your taste, add cheese, cover with the other slice of bread, press down firmly with spatula and let cook for 3-4 minutes. Add a pad of better, then flip the entire sandwich and once again press down firmly with spatula. Cook 3-4 additional minutes and then serve hot.

Taste Level: VG
Cost: $20 and under
Serves: 6-8
Prep Time: 15-20 min.
Cook Time: 4-5 hours
Difficulty: 1

Winter has slipped into the valley and it is time to start making warm meals! I know everyone has their favorite chili recipe. Personally Zo and I make chili different every time because it is great so many different ways. This was how we made it together this time.

Ingredients:
1 lb ground beef

Taste Level: VG
Cost: $20 and over
Serves: 4
Prep Time: 10-15 min.
Cook Time: 20-25 min.
Difficulty: 1

I have been tossing this idea around for about a year. I even put some notes on this blog that were this:
A melt that is Italian themed with a black olive marinara sauce.
Not a ton to go on, I know! More than enough room to experiment. Experiment I did! Here are the results

Ingredients:
Burger Meat
1 lb ground beef
2 eggs
3 1/2 tbsp Italian bread crumbs
1/4 tsp ground oregano
1/4 tsp ground thyme
1/2 tsp red pepper flakes
1 tsp parsley flakes
1/4 tsp garlic powder

Burger Fixings
4 1/2 inch slices of a ball of fresh mozzarella
2/3 cup fresh basil leaves
Fresh baked Italian styled bread loaf (slice into 4-5 inch sections)

Marinara Sauce
2 cloves garlic (finely chopped)
1 1/2 tbsp extra virgin olive oil
1 14.5 oz can fire-roasted tomatoes
1 8 oz can tomato sauce
1 cup bella mushrooms (sliced)
1 2.25 oz can of slices black olives
1/4 tsp ground oregano
3 tsp brown sugar
kosher salt (to taste)

Marinara Sauce
Heat olive oil in small sauce pan over medium heat. Saute garlic in oil until golden (3-5 min,) add the rest of the ingredients and bring to simmer stirring frequently. Let simmer 10-20 minutes.

Burger Meat
Evenly mix ingredients in a medium mixing bowl. Dived into four even amounts and make four 1/4-1/2 thick square patties.

Heat 1 tbsp olive oil in a 10 inch non-stick skillet over medium high heat. Once heat cook 1 patty at a time for 4-5 minutes per side or until cooked through to your desired amount.

After all the patties have been cooked wipe out your skillet with a paper towel and return to heat.

Melt
Take each 5-6 inch long piece of bread and cut a slit in the center (making a pocket.) Use your fingers to pull out most of the bread leaving only 1/4 inch and the crust. Using 1/4 of basil leaves per sandwich, laying them flat on one side, pressing them into the bread as best as you can. Slide a patty into each bread pocket and then slide in your cheese.

Place sandwiches 2 at a time into skillet cheese side down. Cover 3/4 of the way with a lid (you want to allow ventilation so that the sandwiches do not get mushy) and cook for 4 minutes. Flip sandwiches replace lid and cook for an additional 4 minutes. Remove sandwiches and repeat with the other two.

Once all sandwiches are finished pour 2-3 tbsp of your marinara into the pockets and serve warm.

(You will have marinara left over, I suggest you use it to dip your sandwich in or make pasta for a later meal.)

Taste Level: VG
Cost: $20 and under
Serves: 6-8
Prep Time: 10-15 min.
Cook Time: 25-30 min.
Difficulty: 1

I kept telling Zo I was going to make Cauliflower soup and I kept letting heads of Cauliflower go bad. It is not that I did not have an idea in my head... I was just being lazy and not wanting to cook. I mean I cooked over 200 recipes this year. Sure some of them were ideas I came up with our first year together and others I had made over the years. But once I hit 200 posts on Cooking for Zo I felt pretty burnt out! It is not that I am out of ideas like I thought I would be. I still have about 50 more ideas summarized and ready to use. I just have not been in the mood to use those ideas. Today though I felt like getting a new idea out there!

Ingredients:
1 head cauliflower (finely chopped, stem and leaves removed)
1 medium yellow onion (chopped)
3 garlic cloves (minced)
2 green onions (chopped)
1 tsp fresh rosemary (diced)
1/3 cup Parmesan Reggiano (grated)
1/3 cup Double Gloucester with onions and chives
2 cups vegetable bullion
1 pint half and half
2 tbsp sour cream
coarse sea salt (to taste)
fresh crack pepper medley (to taste)
2 tsp extra virgin olive oil
1 1/4 tsp black truffle oil
Smoked paprika (for garnish and flavoring)

In a large stock pot heat 2 tsp of olive oil and 1 tsp of truffle oil over medium high heat. Once heated add yellow onion and garlic, cooking until translucent (about 5-7 minutes.) Using a wooden spoon stir in cauliflower, cover and cook for 7 minutes.

While covered and cooking prepare your vegetable bullion.

Stir in Rosemary, green onion and bullion, cover and cook another 5 minutes. Add all additional ingredients and cook for 5-10 minutes or until cauliflower is completely softened to your desired level. Now there are a few was to go about this next step. You can either use an Immersion blender, a regular blender or a food processor. We have all three so I will explain each;

Way 1. If you have an Immersion blender, remove stock pot from heat and blend for 3-4 minutes until about 3/4 of the soup is liquefied. (This is the easiest way by far.)

Way 2. If you have a regular blender, add soup to the blender until it is about 3/4 way full. Blend till smooth and then stir back into pot and heat through. (This is not to bad.)

Way 3. If you have a food processor you will probably need to do this in two to three steps. Pour portions of soup into batches that fit your processor and process until smooth, stirring each batch back into pot and heating through. (Takes a bit of time and can be a mess.)After whatever way you choose to liquefy 3/4 of the soup. Turn off and let reach desired serving temperature.

Over each bowl sprinkle 1/8-1/4 tsp of smoked paprika (to your taste) and serve.

Taste Level: G
Cost: $20 and under
Serves: 2
Prep Time: 5-10 min.
Cook Time: 15 min.
Difficulty: 1

I have made Zo many omelets since we first got together but today she asked me to make an Omelet like her father makes. I am not sure how he exactly does it, so I just used ingredients I know he uses how I would use them.

Ingredients:
3 eggs
2-3 tbsp whole milk
1/2 cup bella mushrooms (chopped)
1/3 cup yellow onion (chopped)
1/3 cup vine tomato (chopped)
1 tsp celery (diced)
1/3 cup sharp aged cheddar (shredded)
1/4 cup jack cheese (shredded)
Kosher salt (to taste)
Fresh crack pepper medley (to taste)
unsalted butter for skillet

In a small mixing bowl beat three eggs using a whisk.

Whisk in milk and seasonings.

Butter a 8-10 inch non-stick skillet. Heat over medium heat until butter has fully melted and then add the onion and mushroom, cooking for 5-7 minutes. Spread around tomatoes evenly and then immediately pour egg mixture into skillet and cover. As the mixture begins to set at the edges (4-5 minutes) add your cheese by placing it along one side of the omelet. Let cook 4-5 additional minutes uncovered. Fold omelet half without cheese over half with cheese using a spatula and let sit 2-3 minutes.

Slide omelet onto a warm plate serve with toast or breakfast rolls.

Taste Level: VG
Cost: $20 and under
Serves: 3 as a main course 6-8 as an appetizer
Prep Time: 0-5 min.
Cook Time: 20-25 min.
Difficulty: 1

At my first high school I entered a lunch room that resembled an all you can eat buffet more than it did a cafeteria for school. There were at least 10 lunch ladies cooking this or that. There were those strange boiled and floating hot dogs, buttermilk biscuits the size of a lumber jacks ham fist, cinnamon rolls, doughnuts, hamburgers, lasagna, fruit salad and other items that I was not really sure what they were but looked to be something that could have been cat meat mixed with a side of kale and liverwurst strawberry soup. I never touched the stuff! Then there was the Mexican Pizza. I have never seen anything like it before, a taco and a pizzas divine child. Two of my favorite foods made into one beautiful lunch item! I ordered one along with a buttermilk biscuit, banana and doughnut holes. As I slid my tray up to the check out counter I thought, "I did not know if the $2.50 my parents had given me would be enough. I thought I would put back everything but beg to have to Mexican Pizza. I would do dishes after school. The checker rang everything up and said, "Dalla Seventy-five." I flashed a grin, paid and quickly found a table with two of my new acquaintances. One said, "What is that?" I replied, "a Mexican Pizza." I took a bit and finished with a mumbled, "It is so damn good!" I finished it and for the next 6 months I ate one almost daily. I had totally forgot about Mexican Pizzas until sometime last week I saw an article on MSN about Mexican Pizzas. I was hit with a rush of nostalgia, I could not remember how they had been made so I just started scratching down ideas for Mexican Pizzas! They tasted close to what I remembered and we both enjoyed my trip down memory lane!

Ingredients:
1/2 lb ground beef
1/4 lb Don Juan New York style Beef Chorizo
1/3 cup yellow onion (chopped)
1/2 of a large green bell pepper (chopped)
1 tsp jalapeno (minced, optional)
1/3-1/2 cup chipotle cheddar (shredded)
1/3-1/2 cup white cheddar (shredded)
3 tsp Parmesan Reggiano (freshly grated)
1/2 tsp ground cumin
1/8 tsp smoked paprika
1/8 tsp garlic powder
1/8 tsp ground red pepper
3 8-10 inch flour tortillas (we use partially uncooked tortillas for a fresher flavor)
3 tbsp red Chile enchilada sauce (or your favorite salsa)

In a 10 inch skillet using a wooden spoon mix together meats, seasonings, onion and bell pepper. Turn heat to medium high and cook for 10 minutes (or until meat is browned,) stirring often. Once browned drain excess oil and sit to side.

Mix cheddar cheese together in a small bowl

Preheat over to 425 degrees.

On a large baking sheet covered with aluminum foil lay out 3 tortillas and spread 1 tbsp of sauce over each one (using a spoon works great.) Spread 1/2 of the cheddar cheese mixture evenly over each tortilla. Now spread 1/3 of the meat onto each tortilla. Sprinkle the other half of the cheese over each tortilla and then sprinkle 1 tsp of Parmesan reggiano over each Mexican Pizza.

Place Baking sheet with Mexican pizzas on the middle rack of the oven and cook for 10 minutes or until tortillas are crisp. Do not worry if the tortillas bubble up, once they cool they bubbles will fall. Remove from oven and serve warm. You can optionally top with more salsa or sour cream but we prefer not to. Enjoy!

Taste Level: VG
Cost: $20 and under
Serves: 2
Prep Time: 5-10 min.
Cook Time: 10-15 min.
Difficulty: 1

An easy chicken dinner for a busy night! We had just finished signing papers for the purchase of our new house and I had luckily got out some chicken for dinner. I new we would not have much time and would need to make something easy. Zo called on her way home and mention she was going to make chili. I told her not to worry because I had got chicken down. She was surprised because I had not really felt like cooking and had not made anything new in two weeks. I told her I had a few new easy ideas that I wanted to try out! This is one of those new ideas, I hope you enjoy!

Ingredients:
Chicken
2 medium chicken breast (at room temp)
1/2 tsp chipotle pepper flakes
1/4 tsp smoked paprika
1/2 tsp garlic powder
1 tsp fresh lemon juice
2 tsp extra virgin olive oil

Bed
1 tsp jalapeno (diced)
1 large garlic clove
1/4 cup yellow onion (diced)
1/2 cup vine tomato (chopped)

Bed
In a small bowl mix together all bed ingredients and set aside.

Chicken
In a medium skillet heat olive oil over medium high heat.

Stir together chipotle flakes, garlic powder, paprika and lemon juice until mixed well.

Poke chicken with a fork to create small punctures evenly over meat. Rub your chipotle flake mixture into the two chicken breasts and immediately place in heated oil. Cover and cook 5 minutes. Flip chicken over, cover and cook for another 5-7 minutes or until cooked through.

On two plates arrange even amounts of bed ingredients. Lay chicken over bed and serve hot! It is also great tasting if you put a little of the bed over the chicken as well.

Taste Level: VGR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1

I took down a chicken breast in the morning planning to make a simple chicken salad but by dinner time my simple idea had turned into a gourmet delight! This recipe was so good I would be comfortable serving it at something as fancy as a wedding. As a matter of fact I am thinking about making it for a family Christmas Eve get together we will be attending in Alabama. Enjoy! We sure did!

Ingredients:
1 large chicken breast
1 large orange vine sweet mini pepper (diced)
1 large yellow vine sweet mini pepper (diced)
1 large green onion (diced)
1 tbsp 1/4 tsp Zesty pickle relish
1 firm medium avocado (diced)
1/4-1/3 cup Smoked Gouda (shredded)
1 slice deli smoked bacon (crisped and diced)
1 hard boiled egg (chopped)

Taste Level: GR
Cost: $20 and under
Serves: 1-2
Prep Time: 5-10 min.
Cook Time: 10-15 min.
Difficulty: 1

We had some great pastrami and I wanted to make something easy but delicious with it. I decided I would make a melt since we also had some great deli Swiss. The pastrami was so good I did not want to over power it with too much flavor. I decided I would add some green onion and mustard. I did a rethink and decided some creole mustard would enhance the flavor of the pastrami in a way that regular mustard would not be able to. I am glad I made the change because this was a great melt! I ended up eating Zo's half (she was at work) and decided I would make us both a fresh one when she got home. I ended up not making them until the next day but when she took a bite she exclaimed, "We have to have these on our Restaurants Menu!" So when we get a restaurant I guess we will have to serve breakfast and lunch!

Ingredients:
2-4 deli slices of turkey Pastrami
2 slices of deli Swiss
1 small to medium green onion (sliced)
2 tsp creole mustard
2 tsp Brummel and Brown (or softened butter)
2 slices of multi grain sourdough bread

Heat a 10 inch non-stick skillet over medium high heat. Once heated add pastrami slices and green onion, warming for 2 minutes. Flip pastrami slices and stir around onion warming an additional 1-2 minutes. Remove pastrami and onions, wipe out skillet with a paper towel and return pan to burner.

Spread 1/2-1 tsp of creole mustard onto each slice of bread, then on one slice of bread add a slice of Swiss, then spread the green onions over that slice of Swiss, layer pastrami evenly over onions, lay the other slice of Swiss over the pastrami and top with the other slice of bread.

Spread 1/2-1 tsp of Brummel and Brown over top slice of bread and lay sandwich butter side down into heated skillet and press down firmly with a spatula to flatten. Cook for 4-6 minutes and then spread the another 1/2-1 tsp of Brummel and Brown on the un-buttered slice of bread (you may want to remove the sandwich from skillet so as not to burn yourself.) Now place the newly buttered slice of bread butter side down into skillet and once again press firmly with spatula to flatten. Cook 4-6 minutes or until desired crispness has been reached. Remove from skillet and cut down center diagonally.

Serve warm and enjoy!

Taste Level: VG
Cost: $20 and under
Serves: 4
Prep Time: 40-45 min.
Cook Time: 5-10 min.
Difficulty: 1

We had a bunch of green beans from our neighbors garden and I thought it would be nice to make a green bean salad, Zo beat me to it! I walked in the kitchen and asked what she was cooking and she said, "a Green Bean Salad." She was making it exactly how I was thinking about making one so I started making a main course to go with it. I hope you enjoy this salad!

Ingredients:
Salad
1 1/4lb fresh Green beans (washed, stems removed)
1 1/2 vine tomatoes (chopped)
1/2 of a white sweet onion (chopped)
2 yellow vine sweet mini pepper (chopped)

Dressing
1/2 cup olive oil
1/4 cup 1 tbsp red wine vinegar
2 tbsp balsamic vinegar
2 tsp Dijon mustard
1 clove garlic (minced)
1/2 tsp fresh lemon juice
kosher salt (to taste)
fresh crack pepper medley (to taste)

In a large stock pot bring 1 quart of water to a rolling boil over high heat. Add beans and cook for 5-6 minutes (making sure to keep beans crisp.) Strain and let cool for 10 minutes.

Whisk together your dressing in a small mixing bowl.

Add all ingredients and dressing to a sealable container and shake well. Place in refrigerator for 30-45 minutes to chill and shake in container before serving.

Ingredients:

Taste Level: G
Cost: $20 and under
Serves: 4
Prep Time: 0-5 min.
Cook Time: 20-25 min.
Difficulty: 1

It is getting cool in the evenings and Summer has said good bye. We decided we would have one last meal off the Grill. Since we I both love the crispy and burnt skin on BBQed chicken we figured what better way to say goodbye to the grill until next spring. Anyone can grill chicken so this recipe is nothing too special. If you happen to be a first time chicken griller though this is an easy way to wipe up some dinner.

Ingredients:
4.5-5 lbs chicken drumsticks
1/2 tsp garlic powder
1/2 tsp smoked paprika
fresh crack pepper (to taste)
kosher salt (to taste)
1/4-1/3 your favorite BBQ sauce (We used our Rootpotle)

Heat grill to medium high heat.

On a large baking dish spread out drumsticks and season evenly.

Lay drumsticks on lower rack of grill, close the grill and let cook for 8-10 minutes. using tongs flip the drumsticks over and brush with BBQ sauce. Let cook for 3-5 minutes, flip and brush once more with BBQ sauce. Cook 3-5 minutes or until done.

Taste great dipped in Ranch Dressing.

Taste Level: GR
Cost: $20 and over
Serves: 4
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1

I made this delicious Alfredo sauce to go with some of my favorite seafood. I had planned an entirely different meal but when I started dinner this just made itself! We had some left over pasta, some left over grated cheeses, onions already chopped, garlic already diced and some cream that needed to be used before it went bad. I just added the rest and dinner was on the table in no time! I hope you enjoy!

Ingredients:
1/3 lb medium shrimp (peeled and detailed)
1/3 lb calamari rings
1/3 lb bay scallops
1 green onion (chopped)
2 tbsp sweet white onion (chopped)
3 garlic cloves (minced)
1/4 cup fresh Italian Parsley (chopped)
1/2 tsp fresh sage (chopped)
1 tsp fresh basil (chopped)
1/2 cup Parmesan Reggiano (freshly grated)
2 tbsp Romano (freshly grated)
1/3 cup Jalapeno Jack (shredded)
1 cup heavy cream
1/4 cup unsalted sweet European butter
1/2 tsp essence
fresh crack pepper medley (to taste)
4 servings of pasta (your choice but I suggest wheat spaghetti or fettucini)

In a medium sauce pan melt butter over medium heat. Once melted add sweet onion and garlic cooking for 5 minutes. Slowly whisk in heavy cream and continuously stir for 3-5 minutes or until heated through. Now add the cheeses and seasonings stirring until cheeses are melted (5-7 minutes.) Once cheeses are melted add shrimp, scallops and bay scallops cooking uncovered until done (5-7 minutes.)

Cook your pasta until Al dente while making Alfredo Sauce.

Serve warm over pasta with garlic bread and a light glass of wine. Enjoy!

Taste Level: VG
Cost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1

We had some leftover breakfast sausage and I decided I would toss it in with the omelet this weekend. I kept it simple, deciding that I did not need to add much seasoning, since I was using a spicy sausage and some tasty cheese. It was hearty and delicious!

Ingredients:
3 large eggs
2-3 tbsp whole milk
2 tbsp Smoked Gouda (shredded)
2 tbsp Onion and Chive Double Gloucester (shredded)
1/3 cup mild cheddar (shredded)
1/3 cup hot breakfast sausage (broken into pieces)
1/4 tsp essence
fresh crack pepper (to taste)

In a small mixing bowl beat three eggs using a whisk. Whisk in milk and seasonings.

In a 10 inch skillet brown sausage over medium heat for 5-7 minutes. Remove the sausage and wipe away most of the grease with a paper towel being careful not to burn yourself. Leave just enough grease to barely coat the pan.

Add the sausage pieces back to one side of the skillet and then evenly pour in the egg mixture, cover and let cook for 5 minutes or until the mixture begins to set at the edges. Now add your cheeses by placing them along the same side of the omelet your sausage is on. Let cook 4-5 minutes covered. Fold omelet half without cheese over half with cheese using a spatula and let cook 2-3 minutes. Slide omelet onto a warm plate serve with toast or breakfast rolls.

Taste Level: GR
Cost: $20 and under
Serves: 4-6
Prep Time: 15-20 min.
Cook time: 5-6 hours
Difficulty: 1

This sandwiches may seem like they are a lot of work but they really aren't. You just have to suffer through smelling there goodness as they cook and you starve to eat them. Growing up part of my life in Florida I had many Cuban Sandwiches. These are not quite as good but they are close. One of these times when we are back in Florida I am going to have to pay close attention to how they make theirs. I seem to be missing a seasoning they use. Until then we will have to settle with my almost perfect Cuban Sandwiches.

Ingredients:
1 3/4-2 lbs of pork shoulder (at room temp)
6 cloves garlic
kosher salt (to taste)
fresh crack pepper (to taste)

Basting Sauce
1 1/4 cup white grapefruit juice
1 cup fresh orange juice
1/3 cup fresh lemon juice
2 tbsp fresh lime juice
zest of on orange
zest of one lemon
zest of one lime

Crock Pot Sauce
1 tbsp extra virgin olive oil
3 cloves garlic (minced)
1/4 cup sweet white onion (diced)
1/2 tsp Chile Powder
1/2 tsp cumin
2/3 cup ketchup
3 tbsp white grapefruit juice
3 tbsp lemon juice
1 tbsp lime juice
1 tbsp soy sauce
1 tbsp teriyaki sauce
2 tbsp 1 tsp red wine vinegar
1/2 tsp fresh crack pepper
1/4 tsp oregano
1/4 tsp liquid smoke (mesquite)
1 cup water

Sandwich Spread
1 clove garlic
1 small green bell pepper (diced)
1 Small red chili pepper (diced)
1 vine tomato (diced)
1 slice deli bacon (crisped and diced)

Sandwich makings
Mini dill pickles (sliced)
Swiss cheese or your choice of cheese slices
mayonnaise (if desired)
mustard (if desired)
multi grain sourdough bread slices or hoagie rolls

Preheat the oven to 425 degrees.

In a medium mixing bowl whisk together all basting sauce ingredients.

In a small mixing bowl mush together salt, pepper and garlic until a smooth past has been formed.

Using a small sharp knife slice small slits over the pork. Now rub the garlic paste into the slices.

Place pork in a baking dish and cook for 20 min. Reduce the heat to 375 degrees and baste the roast ever 10 minutes for 30 minutes.

Combine all Crock pot sauce ingredients into crock pot.

Remove roast from oven and baste with remaining basting sauce. Allow 10 minutes to cool and then slice the meat into 1/4-1/2 inch pieces and add to a Crock pot. Pour in sauce and cook for 3-4 hours on low heat setting. Remove meat from crock pot and slice into small strips (will most likely fall to pieces.)

Mix together all sandwich spread ingredients in a small bowl

Put together sandwiches with your desired ingredients and enjoy!