Shrimp Bowl Recipe Card

Makes four servings

One can yellow corn

One can or one cup frozen peas

One bell pepper

One onion (or two cups of a frozen bell pepper and onion mix)

Four servings of shrimp

Four servings of rice

Four servings of beans

Cook the rice in your preferred method. This is one of the only times you’ll see me do this, but I cook the rice plain, without any seasonings, for this recipe. The other elements of this dish have enough flavor that the rice doesn’t really need anything.

Cook the beans in your preferred method. I like to boil them with bell pepper and onion, and I’ve come to prefer cooking a big batch of dry beans and freezing some. Doing this lets me take advantage of the price decrease of dry beans versus canned, and also gives me the convenience of having prepared beans on standby.

Defrost, if needed, your shrimp. Peel and de-tail, if needed. Sprinkle with one packet of Sazon and set in the fridge to marinate, at least 30 minutes but preferably longer.

Chop bell pepper and onion. I like a pretty rough chop for this recipe, as it gives a better bite, but you can cut them as small as you like. 

Saute in hot cooking oil. Add salt and pepper, and your preferred seasonings. I like chili powder, cumin, smoked paprika, and oregano. 

When the onion starts to go translucent, add about half a cup of water, the peas, and the corn, and cover. Let simmer for 3-5 minutes, then remove lid. If pepper and onion are tender, remove from the heat. If not tender, add a little more water and continue to simmer until tender.

Saute the shrimp in a little cooking oil. Sometimes I cook them in the remaining seasonings from the pepper and onions, it depends on . Cook the shrimp, stirring frequently, until done. 

Assemble everything, sprinkle with cheese, and enjoy!


Nutella Crepe Cake

⅓ C. flour

1 egg

½ C milk

Dash salt

Bigger dash sugar

Butter or cooking spray

I used a much smaller pan than is normally used for crepes, so it made a smaller cake that is more appropriate for two people. 

Set the pan over medium heat to preheat.

Combine all ingredients (except butter/ cooking spray), and whisk briskly. I mean go to town and whisk the you-know-what out of it, you don’t want any lumps. 

Turn the heat up slightly, and either melt the butter or spray with cooking spray. Using a ¼ cup measuring cup, hold the pan in one hand and dip out an almost-full ¼ cup of batter. Pour the batter into the pan, then quickly rotate pan in every direction to completely coat the bottom. 

Cook for about one minute, until it starts to color slightly on the bottom and the edges are dry. Then use a spatula to carefully flip. And don’t worry, the first one always looks terrible.

Cook on second side for about 30 seconds, then remove to a small plate. Top with a small spoonful of nutella, then start second crepe. As second crepe is cooking, spread the nutella over the first one, and don’t worry if it doesn’t go all the way to the edge. 

When second crepe is finished cooking, stack on top of first, and again top with nutella.

Follow this order until crepe batter is gone. I prefer not to top last crepe with nutella, but instead I sprinkle with a little sugar right before serving.

Set aside to cool and set slightly. Can be eaten warm or chilled, according to your preference.

Spinach Ravioli with Garlic Sauce

Two servings of pre-made ravioli

2 Tb olive oil

2 Tbs butter

5 minced garlic cloves

1/4 tsp red pepper flakes

1 tsp dried parsley

1 Tb lemon juice

Salt and pepper

2 oz grated parmesan

Boil ravioli according to package directions, drain.

Heat oil and butter on medium heat until radiating heat. Add garlic and red pepper flakes, and cook until fragrant, about 30 seconds. I like for the garlic to start turning golden brown. Remove from heat. Add the ravioli, lemon juice, cheese, and parsley. Serve, I prefer pasta bowls.

Hot Crab Crostini Recipe Card

(makes 8, or 4 servings for this particular meal. You could have it as two servings, if there are fewer other courses)

¾ tsp mayo

½ tsp onion powder

⅛ tsp garlic powder

⅓ tsp lemon juice

¾ tsp water

⅛ tsp hot sauce

2 oz cream cheese

4 oz imitation crab, chopped

4 slices of loaf bread

1 Tbs bread crumbs

1 Tbs grated Parmesan

Combine everything except the crab and microwave for about 20 seconds, until the cream cheese is soft. Stir in the crab meat as well and set aside until ready to assemble.

Lightly toast regular sliced bread, then use a shot glass to cut small circles out of the bread. I try to avoid the crust, and I use the scraps to make the bread crumbs for the topping.

Combine the bread crumbs and parmesan cheese

When nearly time for the meal, place the toasted rounds on a baking sheet, top with a mound of crab mixture, then sprinkle with bread crumb mixture. Broil for a few minutes, until tops are toasted to your liking. 

Serve on a small plate.

Creamy Tortellini


Diced onion

Minced garlic

16 oz sausage

20 oz tortellini

28 oz crushed tomato

Chicken broth

2 tbsp cream cheese

16 oz spinach

16 oz shredded cheese

Spices (depend on personal taste)

Saute the onions until fragrant and translucent. Add sausage, garlic, and desired spices, and cook until sausage is browned.

Add tortellini, tomato, and broth. Bring to a boil, then turn to medium low and simmer until tortellini is cooked through and the liquid is reduced. 

Add spinach and cream cheese, stirring until spinach is wilted.

Add shredded cheese and combine. Serve.

French Onion Baked Chicken

One onion

Two or three cloves of garlic

1 tbsp flour

1 tsp sugar

Salt and pepper

4 Chicken thighs

One cup chicken broth

2 tbsp white wine or vermouth

1 tbsp Dijon mustard

Slice the onion very finely, and saute in a little cooking oil. After the onions start to color, add sugar, salt, pepper, and garlic. 

When onions are golden brown, add flour and mix together well. Add chicken broth to deglaze the pan, then add the vermouth/wine and mustard. 

Add in the chicken and bake at 375 for 15-20 minutes, until chicken internal temperature is 165.

Shakshuka with Red Kidney Beans

28 oz can of crushed tomatoes

28 oz can of diced tomatoes

8 Eggs

12 oz bag frozen diced onion and bell pepper blend (or one fresh bell pepper and one onion)

4-5 garlic cloves

2 15oz cans red kidney beans, drained

1 ½ tsp chili powder

½ tsp cumin

½ tsp smoked paprika

1 tsp Italian blend seasoning

1 tsp roasted garlic

Saute the bell pepper, onion, and garlic.

Add tomatoes, beans, and spices. Bring to a boil, then simmer until desired consistency (this is up to personal preference, but I like mine pretty thick).

Use a spoon to make wells in the tomato, and crack eggs into them. Poach eggs in the tomatoes for 4 minutes.

Serve. I like to serve it with some kind of toast.

Basic Shakshuka

28 oz can of crushed tomatoes

28 oz can of diced tomatoes

8 Eggs

1 Bell pepper

1 Onion


Saute the bell pepper and onion.

Add tomatoes and spices. Bring to a boil, then simmer until desired consistency (this is up to personal preference, but I like mine pretty thick).

Use a spoon to make wells in the tomato, and crack eggs into them. Poach eggs in the tomatoes for 4 minutes.

Serve. I like to serve it with some kind of toast.

Potato Soup Recipe

8 servings

10 potatoes, peeled and chopped

1 onion, diced

4-5 cloves of garlic, minced

1 lb bacon

⅓ C. bacon grease or butter

⅓ C. flour

3 C. chicken or vegetable stock

2 C. Milk

1 can cream of chicken soup

Salt pork (optional)






Shredded cheddar cheese (optional)

  1. In a dutch oven, cook bacon. When almost done, add a few pieces of salt pork. Remove bacon to cool and crumble, and reserve ⅓ C. drippings.
  2. Saute onion and garlic with salt pork, salt and pepper. Remove pork and toss potatoes in the vegetables. Remove from pan and set aside.
  3. Heat ⅓ C. bacon fat or butter, stir in flour and seasonings and cook until golden, stirring frequently. Add broth and one cup milk and bring to a boil.
  4. Add potatoes and vegetables, cream chicken soup, and last cup of milk. Simmer until potatoes are tender, about 20 minutes. Top with bacon and cheese.

Sugar Ham

Picnic shoulder, or spiral sliced ham (My 3.5 lb ham made six servings)

Brown sugar

One can sliced pineapple

Maraschino cherries

8 – 12 oz. Coca-cola or Dr. Pepper

Place the ham in a crockpot. If it is a really big ham, you may have to slice part of the top off for it to fit. Just work with it until you can fit the whole thing in the crock pot. Sometimes if the lid just won’t seal, I’ll use aluminum foil, then layer a towel over the top for added insulation. Be careful if you do this, as the aluminum foil will get hot.

Pack brown sugar onto the top of the ham, and as far down the sides as you can reach.

Lay pineapple slices around the outside of the ham, using toothpicks to keep them on the sides.

Dot cherries in the middle of each pineapple slice, and in any other gaps you may have, using toothpicks to keep them in place.

Pour 8 – 12 ounces of Coca-cola or Dr. Pepper over the ham. 

Cook on low for eight hours, or as long as needed, or on high for 4 – 6 hours. Periodically baste the juices over the ham.