Cajun Shrimp and Rice

Ingredients (serves 4)
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3-5 cloves garlic, minced
2 teaspoons Cajun or blackening seasoning
1 pound large shrimp, peeled and deveined (tails optional)
Kosher salt and freshly ground pepper
2 medium tomatoes, chopped
1 bunch scallions, chopped
1.5 cups cooked white rice
3 tablespoons chopped fresh parsley
1.5 chicken bouillon cube
Celery
Red kidney beans
Lemon wedges, for serving (optional)

Directions
Cook rice in chicken broth.
Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add celery and kidney beans. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

Spinach Stuffed Chicken

Ingredients
1 (10 ounce) package fresh spinach leaves (can also add mushrooms but will need to fully dry)
1/2 cup sour cream
1/2 cup shredded pepperjack cheese (can also add parmesan, feta, etc)
4-6 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
8 slices bacon
Paprika
Garlic powder
Onion powder
Black pepper

Directions
Preheat the oven to 375 degrees F (190 degrees C).
Saute spinach with olive oil and fresh garlic. Let cool. In separate bowl, combine sour cream and whatever combination of cheeses. Add paprika, garlic powder, onion powder and black pepper. Stir cool spinach into sour cream mixture.

Half cook bacon on the stove for about 4 minutes.

Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Tzatziki Sauce

3 tbsp. olive oil
1 tbsp. white vinegar
2 cloves garlic, minced finely
1/2 tsp. salt
1/8 tsp. white pepper, also black pepper
Single serve container of greek yogurt, strained
4 ounces sour cream (same amount as yogurt)
1/2 of a large cucumber peeled and grated...completely drained of water
Handful of chopped fresh dill
Little garlic powder
Little paprika
Pinch of cayenne

Preparation:
Combine olive oil, vinegar, garlic, salt, garlic powder and white and black peppers in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Add some paprika and a pinch of cayenne. Chill before serving.

Garnish with a sprig of fresh dill just before serving.

Mushroom Pie

- 1 packet puff pastry sheet (only use one sheet)
- 2 large cans of mushrooms
- 1 tablespoon margarine/butter
- salt/pepper
- ½ pint whipping cream
- 1 entire bunch of spring onion, chopped
- lemon juice
- cheese, mozzarella preferred

Directions:
· Roll puff pastry sheet w/ flour to flatten (not too flat). Poke few hole in it with a fork so it doesn’t rise.
· Put in the oven for 20-25 min or until golden brown @ 350 degrees.
· Drain mushroom cans
· Add 1 tablespoon marg/butter in pan, on high
· Add mushrooms and salt/pepper
· Let all the water from the mushrooms dry and add ½ pint whipping cream. Stir until it’s completely dry.
· Add chopped spring onion and when fully dry, add some lemon juice
· Let cool and put on pastry, leaving a one-inch boarder on the edges of the pastry
· Sprinkle with cheese
· Put in oven for 10-15 minutes at 350 degrees

Eileen's "Better-Than-Sex" Chocolate Cake

1 package yellow cake mix (I use Betty Crocker)
1 large box chocolate jello pudding mix (regular)
2/3 cup oil
2/3 cup sugar
1/3 cup water
4 eggs
8 oz sour cream (regular, not low-fat)
8 oz chocolate chip

Mix together first 6 ingredients, then stir in sour cream and add chocolate chips. Bake at 350 degrees for 55 minutes in well-greased bundt pan (use Pam).

Dust with powdered sugar and cover with strawberries in the middle and/or on the side/top.

Flan (Using Box of 8 from Spain)

- Put quarter tsp of butter in pan (so milk doesn’t burn)
- Add 4 cups of milk – put on medium fire and let it come to a boil
- In a separate mug, mix flan powder with ¾ cup of milk (in addition to the 4 cups)
- Once milk on the stove comes to a boil, pour in flan mixture with one hand, while mixing with other hand, so as not to clump
- Let it come to a boil, but continue to watch it and mix frequently
- Once boils, put on low fire for 10 minutes
- In serving bowl, pour caramel and put sliced almonds and put in refrigerator to set for a few minutes
- Then put a spoon of flan in a bowl to see if it sets, if so, pour flan in bowl
- Leave out and uncovered for 15 minutes to half an hour
- Then put in refrigerator and cover
- Turn upside down and serve