Bacon Wrapped Salmon

4 fresh, skin on salmon fillets

Olive oil

Garlic

Salt

Pepper

Dill sprigs

8 slices bacon

Grease a 9 x 12 baking dish liberally with olive oil.  Place salmon fillets skin side down in pan.  Sprinkle with garlic, salt,  pepper, and dill.  Place 2 strips of bacon on each filet.  Bake for 20 minutes on 375.  Turn oven to broil and watch closely to brown bacon. 

Crab Stuffed Salmon

4 Salmon Filets
2 cups crab meat (flaked)
1/2 package softened cream cheese
olive oil
garlic powder
lemon pepper seasoning
breadcrumbs

In a mixer combine crab meat and cream cheese, pulse until it is well mixed but not liquid. Split each salmon filet open on the side and stuff the mixture in, about 3/4 of a cup in each one.  Place salmon filets on side with crab stuffing up in a baking dish.  Coat the salmon with a thin layer of olive oil and the seasonings.  Top with breadcrumbs.  Bake in a preheated 400 degree oven for 30 mins. 

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.

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.

Shrimp Salsa Supreme

1 lb Salad Shrimp, cooked, peeled, and deveined

6 Fresh Tomatoes (Home Grown if Available)

1 Red Onion finely diced

½ cup Chopped Cilantro

½ cup Lime Juice

3 cloves minced garlic

Salt and pepper to taste

In a large bowl finely chop tomatoes, make sure to hold the tomatoes over the bowl while chopping so you get all the juice.  Add all other ingredients mix well.  Refrigerate for at least 2 hours before serving.  I served with Tostino’s scoops and it was fabulous!

Shrimp Scampi with a Vegetable Twist

2 tbls butter
1/2 cup lemon juice
1/2 cup white wine
1/2 a jar sliced mushrooms
1/4 white onion diced
2 cloves garlic
1 head of broccoli florets (about a cup)
1 cup small brussel sprouts
about 12 medium shrimp, more or less depending on the size of the shrimp you have, peeled, deveined, with tails removed
1/8 cup romano cheese
salt, pepper, and lemon pepper seasoning

In a skilet melt butter, mix in lemon juice, wine, garlic, onion, mushrooms, brussel sprouts, and broccoli.  Let simmer on low to medium heat until the vegetables are soft, about 5 minutes.  Stir in shrimp and cook about 3 minutes more until shrimp are white, remove from heat sprinkle with romano cheese, salt, pepper, and a little bit of lemon pepper seasoning.

This is an extremely easy to make dish, you can substitute any of the vegetables you don't like with something else such as artichoke hearts or zucchinni.