Chicken and shrimp po' boys

Chicken and shrimp po' boys with seasoned french fries that I made for the boys night before last. Huge hit as always! My plate is the one with the shrimp and grilled chicken. :)

About supper last night

Last night I finally made the crab pastini recipe that I discovered in a seafood cookbook a few weeks back. As soon as I saw the dish in the picture I started craving it! I love snow crab and any excuse to cook it,  I take. As soon as the crushed red pepper hit the olive oil/garlic butter blend my nose was being teased and my mouth was actually watering! The aroma of the garlic, pepper and lemon was tantalizing! When I tasted the angel hair pasta after it had been tossed in the blend and salted, I was blown away! I LOVE this dish!!!
That being said. My older two kids didn't really care for it. Anthony said it was too seasoned. Which I found to be odd for him. Nathan said it just didn't taste right. I can only think of one or two things here. One, neither of them may actually like fresh Italian parsley, or two, they might not have been feeling the olive oil. Thomas liked the taste but the peppers were too spicy for him. Prieto loved the pasta. My husband loved the entire meal and took the leftover in to work with him this morning. This may end up being one of those non-kid friendly meals. I would totally recommend it for a "date night" meal though. The grown up, mature palate will be very pleased that you did! :) Also, that Italian garlic/cheese bread was amazing!   I hope you guys enjoy checking out the pictures and the recipes. My next supper mission will be chicken and shrimp po boys at Anthony and Nathan's request. The next dessert creation in the works was inspired by my older sister Jana. It will be a Mounds pie. Coconut cream, with milk chocolate and toasted almonds. It is her current favorite coffee flavor, who knows, I may just mix in a small shot of espresso and call it a coffee mound pie. :) I guess you will just have to wait and see.

Crab Pastini Recipe

Crab Pastini

Bring a large stock pot of water to a rolling boil. Add 2 pounds of
crab legs still in shells. Boil for 12 minutes. Remove from stock pot
and place in an ice bath to cool down.

In a pasta pot bring water with 1T. of olive oil and 1tsp. of salt to
a rolling boil. Add 1 pound package of angel hair pasta and boil for 6
minutes. Drain.





In a large skillet melt 3/4 stick of butter with 1/2 c. Of extra
virgin olive oil, 1 tsp. of crushed red pepper, 5 cloves of crushed
garlic, and 2 T. of fresh lemon juice.  Cook till fragrant. Appox 4
minutes.

Remove crab from ice bath. Using a mallet or rolling pin bang on crab
shells hard enough to crack the shells. Do not remove the meat. Place
cracked crab legs into skillet with hot oil/butter. Toss to coat
shells and then let rest for 3 minutes each side to reheat the crab.
Add drained angel hair pasta and 1/4 c. fresh chopped Italian parsley
and toss until all pasta is evenly coated. Add sea salt and fresh
cracked black pepper to taste. (I like a lot!)

After plated add shredded parmesean cheese on top of pasta.

I like to serve with a fresh loaf of Italian bread halved lenghtwise,
brushed with garlic butter and sprinkled with 6 cheese Italian blend
by Kraft. Bake in oven at 400* for 20 minutes. Remove, slice and serve.

ENJOY!!!

Tear Jerker Pie...

Pistachio Cream pie with sweetened strawberries and cool whip. I may just have to dub this one "The Tear Jerker". The reason being because after I sat the dessert plates at the table and walked back into the kitchen I suddenly hear Anthony boohooing. I hollered out at him asking if it was really that bad and his reply was, "No Mom, it is really that good! As a matter of fact this is my new favorite pie and I want it every year on my birthday!" Apparently I am a darn good pie maker. Yay for team Bazan! :)


1 prepared graham cracker pie shell OR if making your own you will need;
2 cups plus 2 T. of graham cracker crumbs (reserve 2 T. until later for topping)
1 stick of melted butter

Mix together and pressed into a pie dish.

2 Packages of pistachio Jello brand pudding
2 cups of cold milk
3/4 cup of cool whip

Whip together till creamy, thickened and smooth and pour into pie crust.
Refrigerate for 2 or more hours.

Slice strawberries and sprinkle with sugar. Set aside for topping pie slices.
Once you slice pie add strawberries, a spoon of cool whip, and then sprinkle graham cracker crumbs for the grand finale. ENJOY!!!

HEALTH TIPS:
If you are trying to cut sugar and/or fat use the reduced fat graham cracker crust, use the sugar free pistachio pudding, skim milk, sugar free cool whip, and splenda to sprinkle of the strawberries.

Stromboli

 Pepperoni sausage hamburger and Italian cheese stromboli! This was super simple and very yummy. Just brown off 1/4 pound of mild sausage with 1/4 pound of hamburger, drain fat. Take a tube of pillsbury french loaf bread and roll it open on a floured countertop to prevent sticking. Smear 1/4 cup of jarred pizza sauce on top of dough and sprinkle with onion powder and garlic salt. Sprinkle meat mixture on top of sauce then lay pepperoni slices on top of that. Then spread Italian cheese blend on that then roll the entire loaf up. Seal the outer edges and bake in the oven at 400* for about 35 minutes. I like to brush the loaf with melted garlic butter after I remove it from the oven. ENJOY!!!

Tonight's salmon tacos

This is what was on the dinner plate tonight. My plate was much smaller and held only one salmon taco but it was very satisfying! The pink salmon used tonight was from my husbands healing waters fishing charter. I think it made it even more enjoyable knowing that he caught supper. :) 

"The standing O"

Banana Cream Pretzel Pie with homemade caramel!!
I will post the recipe later for you all! It was fantastic!!!

Banana Cream Pretzel Pie

Crust:

2 c. crushed pretzel sticks

1/4 c. brown sugar

1/8 tsp. salt

9 T. melted butter

Mix above ingredients and press into a pie pan or 9 inch spring form pan. Bake in oven at 350* for 18 minutes or until golden brown. Set on cooling rack and make the caramel as follows;

Caramel:

In a small heavy skillet bring the granulated sugar (sugar/splenda blend) and 3 T. of water to a boil, stirring constantly until the sugar has dissolved. Then boil without stirring, but swirling the pan occasionally, until golden brown, about 5 minutes. Let cool for 2 minutes then whisk in the remaining 2 T. of butter, the remaining 1/4 of whipping cream, and 1/4 tsp. salt. Pour half of this caramel directly on top of the crust and let cool down for 3 to 5 minutes. Reserve the remaining caramel for later. While this is cooling prepare the following;

Pie Filling:

2 small boxes of Jello brand banana cream pudding

1 and 1/2 c. of milk

3/4 c. of cool whip

Whisk together till well blended and there are no lumps in pie filling. Slice 2 large bananas and arrange on top of the caramel crust, then pour pie filling directly on top. Refrigerate until you are ready to slice and serve.

Top with fresh banana slices, left behind crumbs from your crust, cool whip, and some of the reserved caramel. ENJOY!!!