Menu

To watch this Video-Recipe please click HERE!

Hi everyone, today's recipe is another easy and very budget friend recipe for Lent! Tuna Patties, they make great Burger, but they are also great with a simple salad or some rice! I hope you like them!

Serves 4
Ingredients:
  • 15 oz of tuna (I'm using 3 cans of tuna in water, drain them and place them in a bowl)
  • 3 tablespoons of chopped green onions
  • ¼ cup chopped bell peppers (I used red and Green bell peppers)
  • 3/4 cups of Panko breadcrumbs (or any other dry Breadcrumbs
  • 1 tablespoons of Dijon mustard
  • 3 tablespoons of mayonnaise
  • a dash of Tabasco
  • salt and black pepper to taste

Combine tuna,with bell peppers, green onions and bread crumbs; (don't forget to drain the tuna!), Season with the Tabasco sauce, 1 tablespoon of Dijon Mustard, 3 tablespoons of mayonnaise, salt and black pepper to taste, mix together until everything is well combined. Taste the flavor and add any more, salt, pepper or Tabasco sauce if needed.

Divide the tuna mixture into equal section and make the Patties any way you want.
 
You can bake this at 400ºF for about 10-12 minutes or until golden brown.
Or you can Pan-fry them for about 4 minutes on each side.

Serve with your favorite salad, or rice or simply turn into a burger with fries and everything else. Enjoy!

To watch this Video-Recipe please click HERE!!

Hi everyone! Today's recipe is a super easy and delicious Japanese inspired dish, Yakisoba or Fried Noodles with Shrimp! I hope you enjoy this one as much as I did. Enjoy!

Serves 4
Ingredients:

  • 10oz Chinese Noodles or Ramen Noodles
  • 1½ lbs Shrimp, peeled and deveined
  • 7 oz fresh Bean Sprouts
  • 1 red bell pepper cut into thin strips
  • 1 green bell pepper cut into this strip
  • 1 onion cut into thin slices
  • 2 chopped green onions for garnish
  • 2 tablespoons of Asian seasoning, (½ tspn each: garlic powder, ground ginger, sesame seeds, + salt, black pepper and crushed red pepper to taste)
  • 1 tablespoon Sesame oil
  • 1 teaspoon Chili oil
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Mirin (Sweet rice Wine)
  • 1 tablespoon Oyster Sauce

Season the shrimp with 1 tablespoon of Asian seasoning, mix well and set aside until ready to use.

Cook the noodles according to the instructions on the package. Drain them and rinse them under cold water. Set them aside until ready to use them.

On high heat, preheat a wok or a large skillet, add in  1 tablespoon of sesame oil, plus 1 tablespoon of chili oil,  stir fry the onions for 1 minute.  Add in the bell peppers and stir fry for 1 more minute.  (If you want your peppers to be super soft, cook them for longer)

Add in the shrimp and stir fry for 2 more minutes. (Do not cook the shrimp all the way through.) Add in the Bean Sprouts and the noodles, season with 2 tablespoons of Soy Sauce, 1 tablespoon of Mirin, 1 tablespoon of Oyster sauce, and 1 tablespoon of Asian seasoning, mix well, taste the flavor and add more soy sauce or more Asian seasoning if needed, (you can also add 1 more teaspoon of sesame oil or chili oil.)

Continue to stir-fry the noodles for 4 more minutes or until the shrimp is well cooked and the noodles are well heated through.  Garnish with the chopped green onions and serve.
Enjoy!


 

To watch this Video-Recipe please click HERE!!

Hi Everyone! Today's recipe is another great recipe for Lent, Fettuccine with Shrimp in a Garlic-Lemon Sauce!  This is another simple, yet delicious recipe you could use for any day or any kind of special occasion! I hope you like it! Enjoy!

Serves 4-6
Ingredients:
  • 2 lbs Shrimp, peeled and deveined
  • 1lb Fettuccine
  • ½ cup finely chopped onion
  • 4-5 minced Garlic cloves + 1 garlic clove to cook the pasta
  • 1½ tablespoons Lemon Zest
  • 1 cup of white wine (use a good quality wine, because it will affect the flavor)
  • Juice of 1 lemon
  • ½ cup Fresh Parsley
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Butter
  • salt and black pepper to taste
  • 1 teaspoon Garlic Powder
  • 2 teaspoons Dry Oregano
  • pinch of crushed red pepper (optional)

Cook the pasta following the directions on the package. Cook until Al-Dente, drain and set aside until ready to use it. (I cook my pasta in boiling water with a dash of oil, 1 garlic clove and plenty of salt).

Season the shrimp with 1 teaspoon of garlic powder, 1 teaspoon of dry oregano, a pinch of crushed red pepper, salt and black pepper to taste. Mix well to season every single shrimp and set aside until ready to use.

In a large skillet, on medium-low heat, add in the olive oil, and the butter, also add in the garlic and the lemon zest, cook  for about 2 or 3 minutes on medium-low or just until the garlic becomes translucent. (Remember we are cooking this on low heat because we don't want to burn the garlic or the lemons zest! if you burn either of them, your sauce will be really bitter!)

After 3 minutes or so, add in the onion and cook for 2 more minutes or just until the onion becomes soft.  Then add in the wine, and cook on medium-high for 1 minute, just to get rid of some of the alcohol in the wine. 

After a minute add in the shrimp and cook for 3-4 more minutes or just until the shrimp is  well cooked. You will know the shrimp is cooked when it turns a pinkish kind of color.
Once the shrimp is done, add in the pasta, also add in the fresh parsley, season with a 1 teaspoon of dry Oregano, the juice of 1 lemon, more salt and pepper if needed, stir everything together and continue to cook the pasta for 1  more minute to make sure the pasta absorbs all the flavors, then serve.  Enjoy

To watch this Video-Recipe please click HERE!!

Hi everyone, today's recipe is a delicious Tuna Casserole, it's perfect for Lent Season, really easy to make, budget friendly and super delicious! I hope you like it.

Serves 6
Ingredients:

  • 12oz Pasta (I used Tri-color Penne but any small pasta will work great for this)
  • 2 cans tuna in water.
  • 1 cup chopped bell peppers (I used green and red, any color is great for this)
  • 1 cup corn kernels
  • 1/3 cup chopped onions
  • 1 cup chopped mushrooms (I used baby Portobello)
  • 1 cup Fresh Bread Crumbs
  • 1 cup Heavy Cream or half and half
  • 1 cup Milk
  • 3 tablespoons all purpose Flour
  • 2 tablespoons of Extra Virgin Olive Oil
  • a dash of Tabasco Sauce
  • a pinch of Nutmeg
  • Salt and black pepper to taste
  • Cooking spray
Preheat the oven to 400ºF (200º C)

Under-cook the pasta for 3 minutes. If the package says to cook the pasta for 10 minutes, just cook it for 7 minutes instead. Drain and set aside until you are ready to use it.

Drain the tuna, set aside until ready to use.

In a large pan, on medium heat, heat up 1 tablespoon of extra virgin olive oil and cook the onion for about 2 minutes, or until soft and transparent. Then add in the bell peppers and continue to cook for 1 more minute. Add in the mushrooms and cook for 2-3 minutes or until they soften a little bit.

Once the mushrooms are done, add 1 more tablespoon of Extra virgin Olive Oil to the  pan and also add in 3 tablespoons of all purpose flour, stir everything together, and cook the flour for about 30 seconds, then add in the cream and the milk. Season with a pinch of nutmeg, salt, black pepper and Tabasco Sauce to taste. Stir together and continue to cook on medium heat for 5 more minutes or until it starts to boil and the sauce has thicken.

After 5 minutes or so, the sauce would begin to boil and it should be thicker. Turn off the heat,  add the corn kernels and the tuna to this creamy mixture, stir together, taste the flavor again and add any more salt, pepper and Tabasco sauce if needed.

Transfer to a baking dish,  smooth it out on an even layer, sprinkle the bread crumbs all over the pasta and bake at 400ºF for about 10-15 minutes or until the bread crumbs are nice and golden brown.

That's it. Enjoy!

Followers

Gallery

Archive