Monthly Archives: February 2012

Tuna Casserole

Some years ago, I recall having tuna casserole for dinner at least twice a month.  My family and I always enjoyed it.  Now it’s hard for me to recall the last time that I prepared this little tasty dish.  I’ve never been fun of using cream of mushroom soup so this recipe was perfect for me.  I really would like for you to share your tuna casserole dish with us.  I know that there are many variations out there.  By the way, is it something that you prepare on a regular basis, or every now and then?

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Posted by on February 24, 2012 in main dishes, Pasta, seafood


Garlic Vinaigrette Shrimp

I am unable to eat shrimp however, I still try to prepare them for my family.  According to my family the dish was wonderful.  They enjoyed it so much that asked me to record the recipe.  Give it a try and give me your comments. 


Posted by on February 19, 2012 in seafood, Shrimp, Vinaigrette



Chicken Fried Rice

I had lunch at Benihana’s today and it reminded me of this recipe that was submitted by Rosalyn Y., one of the members on my website.  She shared her twist on Chicken Fried Rice and so did I.  It was awesome.  If you like the recipe, by all means please share it.

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Posted by on February 17, 2012 in Rice


Mini Banana Pudding

If you have a passion for banana pudding but don’t want to over indulge, here’s a cute and clever idea.  Serve your banana pudding in  ramekins. This recipe is adapted from Nabisco Nilla Wafers
Your sweetheart and family will appreciate the extra time you spent when you make them a Banana Pudding with a homemade custard.  They will definitely taste the difference. 
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Posted by on February 11, 2012 in Desserts


Pecan-Crusted Fish

This fish is very light and not too spicy. Tilapia is a fish that I prepare often; and one that my family enjoys. The rice that I served with  it is also on this site:


  • 1 1/4 cups Panko bread crumbs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dry mustard
  • 1/2 cup pecans, finely chopped
  • 1 egg
  • 4-5 fish fillets (I used Tilapia)
  1. Preheat oven to 400 degrees F.
  2. In a plate or shadow dish combine all dry ingredients.
  3. Beat egg and place in another dish.
  4. Wash and pat dry fish fillets.
  5. Dip fillets one at a time in the beaten egg and place in dry mixture to coat.
  6. Place fillets on a parchment paper lined cookie sheet.
  7. Bake for about 15 to 20 minutes of until the fish internal temperature is 145 degrees F. (It may difficult to determine the flakiness of the fish due to the coating)
Twist: Baking the crusted fish and the spices.
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Posted by on February 7, 2012 in seafood



Stuffed Jalapeño Peppers

Are YouReady For Football?
All of the recipes on my blog today would be great for your Super Bowl Party.
SuperBowl Foods:  Stuffed JalapeñoPeppers, Green Sauce and my favorite, Southwestern Egg Rolls

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Posted by on February 4, 2012 in Appetizers


Green Sauce

When you visit various restaurants for Mexican cuisine, more than likely, you will be served a green or red salsa with chips.  This is my version of the green sauce.  It yields about 5 cups in the event that you want to cut the recipe in half.  


  • 8 tomatillos
  • 4 large green tomatoes
  • 3 large avocados
  • 1 onion, cubed
  • 2 jalapenos
  • 1 clove garlic
  • 2 tablespoons sour cream
  • 1/2 teaspoon roasted ground cumin
  • 1 lime, juiced
  • Salt and pepper to taste


  1. Cut jalapenos in half and remove seeds and stems.
  2. Remove husk from tomatillos, and rinse.
  3. Cut onion into quarters.
  4. Add tomatillos, tomatoes, onion, jalapenos and garlic to a large saucepan.
  5. Add enough water to cover.
  6. Blanch and remove from heat.
  7. Remove skin and core from tomatoes and core from tomatillos. (use a bowl so that you can preserve the juices).
  8. Add tomatillos, tomatoes, onion, garlic, reserved juices, jalapenos, and juice from the lime to a blender.
  9. Blend a couple of minutes until smooth; add the remaining ingredients.
  10. Taste and adjust salt and pepper to taste.
  11. Refrigerate until ready to serve.
  12. Serve with tortilla chips.

Twist: Roasted cumin and lime juice

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Posted by on February 4, 2012 in Appetizers