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Sunday, December 27, 2009

Chipotle Salmon Tacos

1 1/4 lbs salmon fillet (with skin)
1/4 tsp salt
1 canned chipotle pepper in adobo sauce (seeded/chopped)
8 hard taco shells (or we fried mini tortillas)
1 can mexicali corn (or barbecued corn from the husk)
1 can black beans
1 box prepared spanish rice
1 bag mexican cheeses
1 cup medium-hot salsa (the chunky stuff)

1. Heat oven to 450*
2. Place Salmon, skin side down, in 11x7x2" baking dish. Season with salt and chipotle pepper (sauce and peppers).
3. Bake for about 18 minutes or until salmon is cooked (when it flakes easily with scraped with a fork). Heat the taco shells in the oven for the last three minutes of baking time to warm them.
4. Heat corn and beans (microwave or saucepan on oven). Flake the salmon to break it up.
5. Spread beans on warm taco shells. Layer Lettuce, Rice, Salmon with corn. Top with Cheese and Salsa.

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Saturday, December 26, 2009

Christmas Feast

I seriously haven't been cooking, but I wanted to share what I ate on Christmas day. I didn't do anything besides open oysters, and pop these snails into the oven... oh yea, and lay everyone down on a nice pretty tray!
This guy was my favorite! A nice Langoust (what is that in english?) kind of like lobster, but with a sweeter taste! With him on the tray are different kind of snails we eat cold, and really tasty shrimp.
This little guy is called Tourteau Crab. I didn't really like it. The legs and pinchers were good, but the stuff in his body was kind of gross. Sorry little guy!

Now this was the main course on Christmas Eve! I actually cooked this: Ostrich steak with baby sauteed potatoes and green beans. Ostrich is delicious!
Here was one of our appetizers on Christmas Eve: Lump eggs and Fois Gras! This was really really good. I think next time we will try to get real caviar, but these were already pretty tasty!
Oysters are always a staple when doing a classy dinner. Eric opened these because I have no idea how to do it, but these little beauties are from Normandy. We ate them with just a squeeze of lemon. Delicious!
All of this.. FOR 2!!

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Friday, December 18, 2009

Turkey Lasagna (Crockpot)

1lb Ground Turkey
1 tsp Oregano
1/4 tsp Red Pepper Flakes
1 15oz container of Ricotta Cheese
2 cups shredded Italian-blend Cheese
10 oz Spinach
12 Lasagna Noodles
1 jar (26oz) Chunky Pasta Sauce (find some with mushroom and green peppers or add it)
1/2 cup Water
Grated Parmasean Cheese

1. In a skillet, Brown Turkey (5-7 minutes). Season with Oregano, salt and red pepper flakes. Remove from Heat.
2. In a medium size bowl, mix Ricotta cheese, Cheese blend and Spinach.
3. In a 5qt CrockPot, layer half of the noodles (some can overlap). Then Spoon half of the Turkey mixture. Pour half of the Pasta Sauce and half of the Water. Spread half of the cheese mixture. Repeat the layering.
4. Cover the slow cooker and cook on low for 4 1/2hrs. Sprinkle parma cheese upon serving.

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