My fav will always be seafood kabobs! Shrimp, scallops, rock tails, peppers, potatoes, cobbettes, pearls, garlic, etc. Marinade with EVOO, ground pepper, garlic powder, Italian seasoning. Keep some to brush on as you turn.

Well mySweet, that is gonna change!

 

Honey, I'll be sitting watching YOU, while you cook up the veges you have sat and watched ME grow in the garden! LOL 

Ha Ha HA Gotta be some meat too.
I will cook dinner but you gotta supply the desert....

Now we're cookin'!  I'm starting to feel like Emeril...

Where's upper East Coast with some lobster and clam bakes??? And some of that 'Down home Southern cookin'... Come on!!!

I would love some real Creole

 

I have been told that my suasage and pepper sandwiches are to die for...probably because I was taught by my grandfather who was born and raised in Silcily, and then owned an Itialian butcher shop and deli in Brooklin.  Maybe I'll share the family recipe for homemade raviolis one day

Here's what you need...

6 - Sweet Italian Sauages (fresh if you can get them)
2 - Green Pepper
1 - Red Pepper
1 - Yellow Pepper
1 - Large Yellow Onion
6 - Fresh Galic Cloves
1 - Large Jar Prego Speghetti Sauce (I make my sause from scratch when I have the time, but commercial sauce works fine too if you add some flavor)

Begin browing the sausage in a dry frying pan or skillet.  Cook over medium-low heat just enough so they are not pink inside, about 20 minutes. (they will cook more in the sauce later).  Be sure to trun them often so as not to burn the outsides.

Heat the sauce in a very large pot (must be big enough to hold the sause and all the other stuff).  If you are using sause from the jar, add the remaining chopped garlic, a pinch of salt and italian seasoning (to taste), and a small can of tomato paste to thicken the sause.

Slice all the peppers into strips about 1/4" wide.  Cut the onion into 1/4" thick rings, and then cut the rings in half.  Finely chop the garlic cloves.  Preheat a frying pan with about 1/4" of virgin olive oil.  Add the peppers, onion, and 1/2 of the chopped garlic. Saute covered, stirring often, until they are semi-soft.  It is very importantant that you saute them covered...the steam will soften them faster so you don't cook all the flavor out, or brown the skin.  Once they are semi-soft, add just enough sauce to coat the veggies, and continue to saute until they are completely soft.

Once the veggies and sausage are cooked, add them to the sause and let them simmer over the lowest heat possible for about an hour, stirring occassionaly.  Let them sit on the stove with no heat for about another hour, then just before you are ready to serve, warm them over medium heat.

Serve on french rolls making sure there are lots of peppers and onions on each sandwich.

I never cook anything the same way twice, never met a woman that could cook worth a damn either, they are good at baking though........... lol

I'll take that challenge Flatlander...               

Tweek's Awesome Enchilada's

What you'll need:

One pound ground chuck
 1 cup cooked White rice
1 16oz jar Old El Paso Chunky Salsa (desired hotness)
1 envelope OEP taco seasoning mix
1 can fat free OEP refried beans
1 4 cup pkg. Sharp Cheddar shreds
1 finely chopped onion (Vidalia's are best)
1 can diced tomatos with onion, drained
1 Lg, pkg. 10" flour tortillas
4 8oz, cans OEP Enchilada sauce
1 sm. 4oz can green chili peppers (optional)
1 16oz container Breakstone's Sour Cream
Pam Olive Oil cooking spray
2 9x11 glass baking dishes

Brown and drain the beef, and add the Taco seasoning mix
Saute onions, just to transparency
Move ingredients to Dutch Oven (10" Soup pan)
Stir in refried beans, diced tomato, cooked rice, 2 Tbs.'s
chunky salsa, and 1/2 cup cheddar cheese shreds, and
green chili peppers. (More or less to taste)
Mix all ingredients thoroughly (this is your filling)

Place all tortilla's in a slightly damp clean kitchen towel
or cheesecloth, and microwave for 25 seconds (to soften)

Preheat oven to 350 degrees

Spray glass pans with Pam Olive Oil cooking spray
Open Enchilada sauce, and pour just enough sauce in
the bottom of the pans, to cover the bottom.

Place one tortilla on dinner plate, and starting on one side
of the shell, take 2 heaping TBS's of the filling and sprinkle
the mixture in a line, stopping 1 1/2 inches from the ends of
the shell.  Sprinkle a little more cheese shred on top of the
filling.  Now, having the tortilla with the filling in front of you
horizontally, roll tortilla once, firmly.  Then, turn both ends of
the shell inward (covering the filling on the ends.)  At this
point finish rolling the tortilla .  Repeat until all the tortillas
and mixture are gone.  Should make 12 Enchiladas

Place six of the rolled enchiladas, folded side down, in each pan.
*IF,  this is your first time, and your enchie's are a little thin,
you may put all in one glass pan.

Pour 2 cans Enchilada sauce over the top of the enchie's
making sure to "wet" any tortilla shell showing.  ***if you
run short of sauce, spoon some sauce from the pan over
the shell to wet. 

Divide the remaining cheddar cheese shreds and heap
generously over the enchie's.

Bake for 30 min.'s to thouroughly heat and finish cooking
the mixture.  And bring the cheese to a bubbly brown finish....

Let sit 5-10 min.'s before serving.

Spoon Large Dallop of Sour Cream in center (if desired).
Serve with Santito's Tortilla Chips and OEP Chunky Salsa


Try this recipe. I guarantee, you'll change your mind, about a woman who can cook.  (And this is just one of my "fun" dishes....lol)
Enjoy!!!  Undele'  

Ride Free
Tweek