Spinach and Lobster Lasagna

2 cups lobster meat cooked and diced
1 bag fresh baby spinach
1 16 oz box of lasagna noodles
2 cups shredded cheddar
2 cups shredded mozzarella
1 cup shredded parmesan cheese
1 15 oz container of ricotta
2 eggs
2 16 oz jars of your favorite alfredo sauce
3 tbls fresh chopped parsley
1 diced onion
4 cloves garlic, minced
pepper

****This makes enough for about 8 people, unless you are cooking for a crowd I would recommend cutting it in half and using a smaller baking dish******

Preheat the oven to 375 degrees F. Grease a 9x13 inch baking dish, I just used pam 

In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper. 

Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in. 

Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.

Balls in a Blanket

2 cans crescent rolls
1 bag frozen Italian style meatballs
12 slices mozzarella cheese
1 jar of your favorite marinara sauce

Cook meatballs in marinara sauce on med low for about 15 to 20 minutes.  Roll out crescent rolls and cut each triangle length wise into two triangles.  Slice each piece of cheese into 1/3 strips and place on crescent rolls.  Set a meatball with the sauce on it on top of the cheese and roll up as you would for pigs in a blanket.  Place on greased cookie sheet and bake at 350 for 20 to 25 minutes until crescent rolls are brown and done. 

The Best Dip Ever

4 to 5 Jalepenos
1 handful fresh cilantro
4 cloves garlic
2 tbls lime juice
16 oz sour cream
1 packet ranch dressing mix

Combine first 4 ingredients in food processor, pulse until everything is finely chopped.  Add in sour cream and ranch packet continue to pulse until everything is well mixed.  Chill and serve with tortilla chips, if it is to thick you can add a little milk and stir well.

Southern Clam Chowder

1/2 lb bacon chopped into pieces
1 white onion diced
3 cloves garlic, minced
2 lbs red potatoes, diced with peel on
1 cup carrots diced
1 cup celery sliced thin
2 packets of onion soup mix
2 cans of chopped clams with juice
1 qt half and half
plain potato flakes
salt and pepper

In a large saucepan brown bacon, onion and garlic.  Once bacon is brown and crispy remove from pot using a slotted spoon to leave the grease behind, set aside.  Add potatoes, carrots, and celery to grease.  Use the juice from the 2 cans of clams to cover the potatoes, you will need to add water to have enough liquid, stir in onion soup mix.  Bring to a boil, reduce heat and simmer until potatoes are soft about 15 mins.  Add bacon pieces, clams, and half and half simmer until soup thickens up.  Add potato flakes slowly if you need to thicken it up.  Add salt and pepper to taste.  I served with rolls and topped it with tobasco sauce :)

Shrimp and Sausage Creamy Cajun Pasta

• 1 (12 ounce) package angel hair pasta
• 1/2 pound andouille sausage, sliced
• 3/4 pound medium shrimp, peeled and deveined
• 3 / 4 cup chopped green onions
• 1 cup sliced fresh mushrooms
• 4 cloves finely chopped fresh garlic
• 1/2 cup white wine
• 2 cups half and half
• 2 tablespoons coarse grained prepared mustard
• 2 teaspoon Worcestershire sauce
• salt and pepper to taste 

• Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
• Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 3 minutes, until shrimp are opaque. Remove mixture from skillet, and set aside.
• Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in half and half, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.  
• Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.