Seafood Lasagna

chopped red peppers


chopped scallions


Now the layering starts!


Layers: sauce, noodles, mixture, sauce, noodles, mixture, sauce, noodles, mixture, noodles, extra veggies, sauce, cheese




Here are pictures of our friends' daughters. They are such smart and sweet girls! Sawyer and Olivia had a blast playing with them!


Seafood Lasagna
Family Circle magazine March 2009

We had this meal last night for our guests. This, along with a spinach salad, made a delicious meal that even the children liked (except for the picky one)! This is one of those fun recipes to try when you're tired of cooking "the same ole things" over and over. This certainly isn't your every day meal! The recipe is awesome because it's packed with vitamin-rich veggies! If you are slow chopping vegetables, like I am, allow yourself a full hour to wash, dry, and chop the vegetables.

Ingredients

* 1 pound reduced-fat cream cheese
* 3 scallions, trimmed and chopped
* 1/4 cup milk
* 2 teaspoons Old Bay seasoning or Creole Seasoning
* 2 sweet red peppers, cored, seeded and finely diced
* 2 boxes (10 ounce each) frozen chopped broccoli, thawed and squeezed dry
* 3/4 pound imitation crabmeat, shredded
* 2 eggs
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 jar (1 pound) alfredo pasta sauce
* 12 no-boil lasagna noodles
* 1/4 cup grated Parmesan cheese

Directions

1. Heat oven to 350°. Coat 13 x 9 x 2-inch baking dish with nonstick spray. Stir cream cheese, scallions, milk and Old Bay seasoning in bowl until smooth. Stir in peppers, reserving 1/2 cup, and broccoli, reserving 1 cup. Add crabmeat, 1 egg, salt and pepper. Whisk remaining egg into alfredo sauce.

2. Spread 1/3 cup alfredo sauce into baking dish. Top with 3 noodles, one-third of the crab mixture and one-fourth of alfredo sauce. Repeat layering twice. Top with 3 noodles; sprinkle with reserved red peppers and broccoli. Pour on remaining alfredo sauce. Sprinkle with Parmesan.

3. Bake, covered, at 350° for 30 minutes. Uncover; bake an additional 20 to 25 minutes, until browned and bubbly. Let stand 10 minutes.

Best Mexican Cornbread

It's soup and stew weather! These cornbread muffins are delicious with any soup!

Best Mexican Cornbread

Ingredients:

1 c. self-rising corn meal
3/4 c. milk
1/3 c. vegetable oil
2 eggs
1 14oz. can cream-style corn
1 1/2 c. grated Monterey Jack cheese
1 chopped fresh jalapeno pepper
1 4 oz. can chopped mild green chilies (optional)

Directions:

1. Preheat oven to 350 F
2. Mix all the ingredients in a bowl.
3. Bake until slightly brown.

Corn Dip

mixing it all up!


my mother, Teresa, chopping the green onions


wa-la!

Corn Dip

by: Teresa Dozier

2 cans Mexicorn (drained)
1 c. sour cream
1 c. mayo
4-5 green onions
1-2 jalapenos
2 c. shredded cheese
1 small can chili peppers

Mix and bake at 350 F for 30-45 minutes.
Serve with tortilla chips

DELICIOUS!!! My mother recently got this recipe from a friend. She made this for the adults to snack on at Sawyer's birthday party and it was a hit! I think everyone liked it!

Stuffed Peppers and Tomatoes

My favorite Macedonian dish! Love, love, love it! My landlady, Evka, taught me how to make these. You will see her with me in the top picture from Macedonia.

Stuffed Peppers and Tomatoes
Macedonian Traditional Dish

1 pound of meat (can be ground beef, veal, or pork, or a meat mixture)
5 green peppers
5 large round tomatoes
1 onion
1 clove garlic
1 cup rice
1/3 cup of Extra Virgin olive oil
parsley
salt and pepper
your cheese of choice, grated
*for variation you can also add fresh mint or basil to the meat mixture

Chop up onion.
Chop up garlic.
Simmer and brown the onion and garlic in the Extra Virgin olive oil.
Add meat and cook it just until barely pink.
Pour in 1 cup of raw rice, stir for one or two minutes.
Add salt and pepper, continue stirring.
Take off stove, put in mixing bowl.
Add chopped parsley to the mixture and a handful of grated cheese.
Cut off the tops of the peppers and tomatoes and scoop out the interior. You can choose to save or throw out the tops. If you save them, you can put them back on the peppers and tomatoes after they are stuffed. Throw out insides of peppers but keep the tomato meat.
Take the insides of the tomatoes (tomato meat), chop it up, and add to the bowl of mixture.
Stuff the peppers and tomatoes three quarters of the way with the mixture.
Place peppers and tomatoes in the cooking dish. Sprinkle cheese on top if desired.
Pour some oil over the top of peppers and tomatoes, add a little more salt and pepper.
Cover with aluminum foil, cook in the oven for 45 minutes at 350 F (take foil off last 15 minutes).