Italian Sausage Stuffed Shells

1 box of X Large Shell pasta 

Cooked Al Dente add each shell in separated so they don’t cook inside each other and helps reduce tearing 

Pre heat your oven to 350 

Pan fry the Italian sausage till done 

Drain shells and set aside 

You can add separately to each shell a dollop of cottage cheese and a scoop of meat or mix together meat and desired amount of cottage cheese (I add separately)

Set each filled shell in a glass baking dish 

Top evenly on each shell with you favorite spaghetti sauce.  My all time go to sauce is Tuscan Traditions Roasted Red pepper 

Finish off with desired amount of shredded Parmesan cheese

Bake 350° for about 20-30 till sauce is bubbling  

Meat is pre cooked so as soon as it’s hot it’s ready to dish up 

Served well with a side salad and garlic bread 

Enjoy ! 

Chicken Divan

 1 box of chicken flavored Rice a Roni 

Or steam a cup of while rice. 

I use a large oval 6 -8 quart Pyrex Deep casserole dish 

When using the rice a roni  I follow the microwave directions and make it in the casserole dish 

Takes approx 18min

Meanwhile 

I take a 3lb Costco rotisserie chicken and slice it up 

When rice is ready layer the chicken on top of the rice bed 

SAUCE 

1/2 c Mayo 

 1/2 c Sour cream some times I skip the Mayo and just use all sour cream or for a healthier option sun for plain yogurt 

Use 1-2 tbsp of yellow curry powder 

1 can of Cream of chicken soup 

1/4 cup lemon juice 

Mix well ... layer on top of the chicken 

Add a thick layer of cheese I prefer Colby or Mexican blend 

Top with a sleeve of Ritz crackers crushed 

Return to microwave or oven. Until the cheese is melts and chicken is warms back up 

Enjoy this easy one pan dish  !!

Creme Brûlée French Toast

 Who loves Creme Brûlée French Toast !! I’m hooked

8 eggs whisked 

2/3 c heavy cream or milk 

2 tsp Cinnamon 

2 tbsp of grand mariner or salted Carmel Toriani flavor 

Whisk eggs with cream, cinnamon and flavor 

Melt 1/2 c brown sugar in with 

1/2 stick butter and 

1/4 c Caro syrup 

Pour the mixture on the bottom of the pan and add

Chunked or sliced French bread pieces 

Pour egg mixture over the bread and set over night about 8hours   

Bake 350for about 30 min Flip over and cook for 5 more min

Shrimp Ceviche

 1/2 lb thawed pre cooked large shrimp cut into three 

1 English cucumber  (peel if desired)  quarter & cut  

1/2 Red onion- mince or small chucks 

Place in a mixing bowl set aside 

Add the following to a food processor:

Fresh squeezed lime juice, from 2 limes- its important its fresh it doesn't taste the same if its not 

A bunch of cilantro cut off at the head for less stems  

1 jalapeño pepper, de-seed 

2 tbsp of minced garlic 

& a pinch of Kosher salt 

Add mixture to the shrimp, onion and cucumber 

Serve on a tostada with checks of avocado  

lightly spread mayo on the tostada, desired amount of shrimp , cucumber etc... and add avocado 

Makes a great appetizer or a light & fresh lunch 

Enjoy !   

Kalua Pork Tacos

Kahula Pulled Pork Tacos with Coleslaw & Topping Sauce

Pork Roast:

• 1 large pork roast (loin or shoulder)
• Pink Himalayan sea salt
• 1–2 Tbsp hickory liquid smoke
• Banana leaves if available, wrap pork in leaves 
• Optional: 1 cup water (if using a leaner cut like a pork loin)

Instructions:

1. Place the pork roast in a crock pot.
2. Salt generously with pink Himalayan sea salt.
3. Add 1–2 tablespoons of hickory liquid smoke. (Start with 1 Tbsp and add more a few hours in if desired.)
4. If using a lean cut like pork loin, add 1 cup of water to help keep it moist.
5. Cook on low for 6–8 hours, until the meat is tender and easily shredded.

Coleslaw:

• 1 head green cabbage, thinly sliced
• 1 cup mayonnaise
• 1/4 cup sugar
• 1/4 cup lime juice
• 1/4 cup apple cider vinegar
• A handful of chopped cilantro

Instructions:

1. Combine all ingredients in a large bowl.
2. Mix well and refrigerate until ready to use.

Topping Sauce:

• 1 1/2 cups mayonnaise
• 1/2 cup BBQ sauce
• 1/4–1/2 cup brown sugar (adjust to taste)
• A few shakes of Worcestershire sauce
• Optional: 1 Tbsp Mr. Yoshida’s sauce (if available)

Instructions:

1. Combine all ingredients in a bowl.
2. Mix well until smooth, breaking up any clumps of sugar.

To Serve:

• Use small flour tortillas (fajita size recommended).
• Fill each tortilla with shredded pork, top with coleslaw, and drizzle with topping sauce.
• Garnish with fresh cilantro, a squeeze of lime, or sliced avocado if desired.

Yields: 12–20 small tacos, depending on meat portion size.

Notes:

• All measurements are approximate—feel free to adjust to your taste.
• For a tangier slaw, add more lime juice; for a sweeter slaw, add more sugar.
• This recipe is flexible and easy to customize based on your preferences.

 

White Chicken Chili

 3 chicken breasts. Cut in to chunks 

2 boxes of Vegetable Broth or Chicken stock

1/2 Chopped onion

1 large Poblano or Anaheim  pepper chopped 

1/2 - 1 whole Can of corn 

1 can White beans 

1 can Great northern beans 

1 can Pinto beans

1 can of strained diced tomato 

Cannalini beans Beans 

Season the pot with 

3-4 tablespoons of minced garlic 

Tumeric 

Cajuns choice blackened seasoning

Chili lime 

Cumin 

Chili powder —— I just do about 3-5 shakes of each seasoning 

Let it all boil for about 20min ! 

Toppings - All optional 

Avocado

Sour cream 

Crushed tortilla chips 

Fresh cilantro 

Lime wedge 

Smoky Southwest Chicken Salad

         

Smoky Southwest Chicken Salad

A colorful and flavorful salad with smoky chipotle-glazed chicken and a creamy queso-based dressing. (Avocado was added after the photo was taken!)

Ingredients

• 2–3 heads romaine lettuce, chopped
• 1/2 can black beans, rinsed
• 1/2 can corn (Trader Joe’s Roasted Frozen Corn is preferred over canned if available)
• 1 red or green bell pepper, diced (red preferred)
• 1 avocado, diced
• Cherry or grape tomatoes, halved
• Grilled chicken breasts
• Tortilla chips or salad strips (for topping)
• Fresh cilantro and green onions (for garnish)

Chipotle-Glazed Chicken:

Grill chicken until golden and cooked through.

1. In the last few minutes of cooking, add 1/4 to 1/2 cup roasted chipotle salsa to the pan.
2. Let it simmer and glaze over the chicken for extra flavor.

Smoky Southwest Dressing:

• Mild Queso cheese
• Creamy French dressing
• Roasted chipotle salsa I prefer Arriba brand 

Instructions:

1. Combine nearly equal parts of each ingredient (adjust to taste — go a little heavier on the queso if desired).
2. Mix well until smooth and creamy

To Assemble:

1. In a large bowl or individual servings, layer romaine, beans, corn, bell peppers, tomatoes, and avocado.
2. Slice or dice the chipotle-glazed chicken and add to the salad.
3. Drizzle generously with the Smoky Southwest Dressing.
4. Top with tortilla strips or chips.
5. Garnish with chopped cilantro and green onion.