Raw Honey Salmon

Ingredients: 1/4 cup of raw honey, 1/4 cup of Dijon mustard, 1 table spoon of fresh dill, table spoon of lemon juice and lemon zest, 1/8 cup of garlic powder or fresh garlic, and salt and pepper to taste. Soak salmon skin on in marinade and grill on a cedar plank after it has soaked for two hours or bake in the oven for 15 minutes on 350 degrees. Soak the broccolini in 1 tablespoon of white truffle oil, 1 tablespoon of extra virgin olive oil, two chopped garlic cloves, pink Himalayan salt and black pepper to taste and grill til charred or bake in the oven on 400 degrees for 15 minutes and then on broil for two minutes to get a char. Do not over cook or they will be wilted and burned at the ends. For Jasmine rice I just add as a filler and cook in my rice cooker. I allow myself half a cup. You can also replace with quinoa soaked in chicken broth for flavor.

 Omelette with scallions topped with Laos papaya salad, grilled chicken and avocados. Perfect for brunch! 

Chicken Cobb salad and chicken taco salad. I just bought spinach, dried cranberries and almonds, Parmesan cheese, feta cheese, grape tomatoes, avocados, salsa, bacon, boiled eggs, a can of sweet corn and a can of black beans drained. Grilled chicken with salt and pepper. I also added Mexican mixed cheeses for the taco salad. 

Cajun butter shrimp over Thai Jasmine rice. Very delicious. Put two table spoons of butter in a pan. Toss two cloves of minced garlic in and then half a pound of white raw deveined marinated shrimp in. Marinate with 2 tablespoons of olive oil, teaspoon of garlic powder, onion powder, cayenne, Italian seasoning, and a pinch of Tony’s Cajun seasoning. Add salt and pepper while cooking if needed. Pink both sides and top on rice. Garnish with green onions! Should take ten minutes to prep shrimp and ten minutes to cook the shrimp and rice (I use a rice cooker).

Grilled Buffalo Chicken Lettuce Wraps

Chicken Lettuce Wraps

Parmesan crusted chicken with sautéed cabbage

Everyone said I would not have time to blog...and well they were right! But I have taken pictures of meals my husband and I have done and do plan on sharing them all eventually! In the mean time. Enjoy this dish!

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Cajun Lasagna

Passion for cooking...for the moment!
This winter the grill is retired which has me forced to pull it together for my family and become the Lao chef.  The first winter recipe I am sharing is Cajun Lasagna. If you love cheese, seafood and pasta, you'll want to try this dish. You can of course add more cheese or seafood but here is a simple recipe to start from. I always stray from recipes because you never know how much better you can make a recipe to make it your own!

Ingredients:

1 lb of crawfish tails (1 small frozen bag)
1 lb of shrimp (cooked, peeled and deveined)
1 egg
1 bell pepper (diced)
1 tomato (diced)
1 white onion (diced)
1 jalapeno (deseeded and diced)
2 tsp Olive Oil
2 cups of shredded Parmesan cheese
2 cups of shredded pepper jack cheese
8 oz velveeta cheese
6-8 Cooked Lasagna noodles
16 oz of ricotta cheese
4 garlic cloves

  Cooking Directions:
Grab a 9x9 dish or something close in size and preheat your oven to 350 degrees.  Put the olive oil in a frying pan and saute the peppers, onions, and garlic.
Melt in the velveeta and 1/2 cup of the pepper jack cheese after the onions and peppers become soft.  Add in the shrimp, crawfish and tomato.  Cook the shrimp until it is halfway done, season with a spicy seasoning like Tony's or Slap your Momma seasoning mix and cayenne.   (this filling makes a good dip too paired with some fried won ton chips)

Fold the ricotta, egg, 1/2 cup of pepper jack cheese, 1 cup of parmesan, dried or fresh parsley, paprika, garlic powder, black pepper and basil to taste.

Spray your baking dish and put a thin layer of the filling down to prevent the noodles from sticking to the bottom of your pan. Then add a layer of noodles, a layer of the seafood mix, a layer of the ricotta mix and then a layer of shredded parmesan and pepper jack cheese.  Repeat the layering a few more times until all the noodles and filling are gone.  Top it off with the shredded cheese that is left and put it in the oven for 30 minutes. No need to cover it and make sure your rack in the oven is in the middle so the cheese does not burn. Enjoy!