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BUEN PROVECHO…2022

Reg's "Tried and true recipes"




SEAFOOD LASAGNA

“The time has come”, the chicken said. If you have been following Buen Provecho
since the beginning, you have access as of today to 500 of my recipes! A few
have been there since the beginning in March 2011, which is incredible. Many of
you are “newbies” to the site and may not be aware of all of the recipes herein.

Probably FAKE NEWS, but my stats show viewers in 118 countries around the world,
with 8,305 in USA, 8,177 in Canada and 3,350 in Mexico. The rest are an A to Z
spread, from Australia to Zimbabwe…Thank You all so much!

Looking back, I have had many delicious recipes of which you may or may not have
been aware. I encourage you to use the search feature to continue to enjoy the
site. Alas, this is the FINAL recipe, which in fact appeared in October 2013. It
is and has always been one of my favourites of the 500!

It’s certainly a special occasion recipe and involves lots of preparation, but
it remains a very special one which I prepare on special occasions with special
people, who obviously must enjoy seafood!

SEAFOOD LASAGNA

 * 8 tbsp. butter
 * 8 tbsp. all purpose flour
 * 1 c. cream
 * 1 c. milk
 * chicken broth
 * Salt and pepper to taste
 * Pinch of nutmeg
 * 1 lb. lasagna, “no boil type”
 * 10 oz. frozen spinach, thaw and drain on paper towels
 * 16 oz. ricotta cheese
 * 8 oz. Manchego cheese
 * 8 oz. provolone cheese
 * 1 can sliced mushrooms
 * 2 sliced onions
 * 1/2 c. Parmesan cheese
 * 1 tomato, cut and peeled
 * 1 1/2 lb. seafood (shrimp, crabmeat, scallops, white fish)
 * Parsley and rosemary to taste

To make sauce, melt butter and add flour. Take it off the burner, add cream,
milk and broth. Put back on burner. Stir constantly. When everything is mixed,
take it off the fire. Add salt, pepper and nutmeg. To make lasagna, sauté onions
and mushrooms in butter and oil. Add tomato, parsley and rosemary. Add seafood.
In a greased lasagna pan, pour some sauce, place some lasagna, seafood,
mozzarella, ricotta and chopped spinach mixed, provolone, and press it down
before you begin second layer. Follow same order as first layer, ending with
lasagna strips and sauce. Be sure to generously cover with sauce. Bake at 350
degrees for 35 – 40 minutes.

Buen provecho amigos!!!




Author reg45Posted on September 1, 2022Categories Brunch, Casseroles, Fish, Main
Course, Pinterest, Scallops, SeafoodTags butter, chicken broth, crabmeat, cream,
flour, lasagna noodles, Manchego cheese, milk, mushrooms, nutmeg, onions,
Parmesan cheese, parsley, pepper, Provolone cheese, ricotta cheese, rosemary,
salt, Scallops, shrimp, spinach, tomato6 Comments on Seafood Lasagna


PENNE WITH SMOKED SALMON

Smoked salmon is something we have on hand regularly. We use it on pizza with
red onions and capers. It is great as an appetizer, etc. If you have any
leftovers, this makes a great and fairly easy meal.



Penne with Smoked Salmon

Ingredients

 * 1 1-pound box penne pasta
 * 1 cup cream cheese, softened
 * 1 bunch fresh dill, chopped
 * 4 green onions, thinly sliced
 * 1 lemon, zest and juice
 * 1 tablespoon Dijon mustard
 * 1/4 cup capers
 * 8 ounces smoked salmon, or more, cut into ribbons
 * a sprinkle or two sea salt and freshly ground pepper

Instructions

Cook penne in lots of boiling salted water until al dente cooked through and
tender but still retaining some texture and chew.

Scoop out some of the starchy cooking water and reserve. Drain the pasta but not
quite all the way. Leave it a bit wet. Put the pasta back into the pot along
with a splash or two of the reserved water.

While the pasta is still steaming hot, immediately add the rest of the
ingredients except the salmon. Stir with a wooden spoon as the cheese melts and
forms a creamy sauce.

At the last second briefly stir in the smoked salmon; this way it won’t break up
as much. Season with salt and pepper and serve immediately.


Author reg45Posted on August 20, 2022August 25, 2022Categories Brunch,
Leftovers, Main Dishes, Pasta, SalmonTags capers, cream cheese, dijon mustard,
fresh dill, green onions, lemon, penne, pepper, sea salt, smoked salmon2
Comments on Penne with Smoked Salmon


SALSA MAC AND CHEESE WITH PACE SALSA

No pics today, as this recipe was devoured by two hungry men…LOL. I was actually
searching for a recipe about dressing up that CANADIAN KD – better known as
Kraft Macaroni and Cheese! Thankful that I found this one on the Pace Salsa
website! It comes together very quickly once you have prepared the pasta. It
should actually feed four people. I skipped the tortilla chips since I was
already carb heavy with the macaroni.

Pace* Salsa Mac and Cheese

Ingredients

 * 1/2-pound boneless beef sirloin steak, cut into thin strips
 * 1 tablespoon olive oil
 * 1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
 * 3 cups Pace® Chunky Salsa
 * 1 1/2 tablespoons fajita seasoning
 * 2 cups water
 * 12 ounces (about 3 cups) uncooked elbow macaroni or cavatelli pasta
 * 1/2 cup coarsely crushed tortilla chips
 * 1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
 * 1 tablespoon chopped fresh cilantro (optional)

Step 1

Heat the oven to 350°F. While the oven is heating, season the beef with salt and
pepper. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add
the beef and cook until well browned and cooked through. Remove the beef to a
plate.

Step 2

Add the green pepper to the skillet and cook for 3 minutes or until
tender-crisp. Remove the green pepper to the plate with the beef.

Step 3

Heat the salsa, fajita seasoning and water in the skillet to a boil. Stir in the
elbows (press the elbows down to submerge in the salsa mixture). Reduce the heat
to medium. Cook for 8 minutes or until the macaroni is tender, stirring
occasionally. Return the beef and green pepper to the skillet with the macaroni
and cook until the mixture is hot. Season to taste. Sprinkle with the crushed
tortilla chips and cheese.

Step 4

Bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro
just before serving, if desired.

Author reg45Posted on August 19, 2022Categories Beef, Brunch, Casseroles, Main
Dishes, Meat, PastaTags elbow macaroni, fajita seasoning, frsh cilantro, green
pepper, Monterey Jack cheese, olive oil, Pace Salsa, sirloin, tortilla chips,
waterLeave a comment on Salsa Mac and Cheese with PACE salsa


SPINACH CASSEROLE

This would seem to be your normal quiche, although there is no crust! It is
actually a KISS recipe (Keep It Simple Stupid) and can easily made by a child
with some parental supervision. It is pictured here with a little Pace Medium
Salsa on top prior to serving. And yes, you could serve it for breakfast!!



Spinach Casserole

Ingredients

 * 3 cups fresh spinach OR 20 ounces frozen spinach, thawed and squeezed dry
 * 4 ounces cream cheese, cut into small cubes
 * 1 1/2 cups shredded Monterey Jack cheese
 * 6 slices bacon, fried and crumbled
 * 4 large eggs, beaten
 * 1/4 cup butter, melted
 * 2 cloves garlic, minced
 * 1/2 teaspoon salt

Instructions

1. Preheat oven to 350 degrees.

2. Add all of the ingredients to a large mixing bowl and stir well to combine.

3. Spread mixture into an 8×8 baking dish and bake for 35-40 minutes or until
the edges are golden and the center is set.

4. Serve immediately.

Notes

The original recipe from Taste of Home called for a full 8 ounces of cream
cheese, but we find this to be extremely rich and more like a spinach dip.

Author reg45Posted on August 13, 2022Categories Breakfast, Brunch, Easter, KISS
- Keep It Simple Stupid, Side Dishes, VegetablesTags butter melted, cooked
bacon, cream cheese, eggs, garlic, Pace Salsa, salt, shredded Montery Jack,
spinachLeave a comment on Spinach Casserole


COLD ASPARAGUS SALAD

Hopefully, you are still able to get fresh asparagus where you are! This makes a
wonderful summer salad side dish and is fairly easy to prepare. We enjoy edit
with a great hamburger and potato salad. There’s very little prep involved too.
Follow the asparagus directions as shown and do not overcook it.



Asparagus Salad COLD

Ingredients

 * 1 large hard-boiled egg (peeled and sliced)
 * 1 2/3 cups chopped asparagus
 * 2 slices cooked and crumbled center cut bacon (check labels for Whole30)
 * 1/2 tsp Dijon mustard (check label for Whole30)
 * 1 teaspoon extra virgin olive oil
 * 1 teaspoon red wine vinegar
 * pinch salt and pepper (to taste)

1. Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes,
until tender yet firm. Drain and run under cold water to stop it from cooking
further. Setaside OR place asparagus stocks, trimmed, in a microwave dish and
microwave on high for 2 to 3 minutes, Drain!

2. In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

3. Arrange the asparagus on a plate, top with egg and bacon and drizzle with the
vinaigrette. Enjoy!

Author reg45Posted on August 5, 2022Categories Brunch, Pinterest, Salads, Side
Dishes, VegetablesTags asparagus, bacon, dijon mustard, extra virgin olive oil,
hard boiled egg, red wine vinegar, salt and pepper1 Comment on Cold Asparagus
Salad


ASPARAGUS CASSEROLE WITH RITZ CRACKERS

Another Costco use up – LOL. Two people can hardly use up a whole package of
their asparagus in less than a week? This was very tasty along with some Costco
roasted chicken.

Asparagus Casserole with Ritz Crackers – Servings 6

Ingredients

 * 2 pounds fresh asparagus trimmed, cut into 1-inch pieces
 * 10.5 ounces cream of mushroom soup
 * 1 cup shredded cheddar cheese
 * 1 cup Ritz crackers crushed
 * 1/2 cup bacon cooked, reserve 2 tablespoons bacon grease

1. Preheat oven to 350°.

2. Cut asparagus in bite sized pieces and separate the tips from the stalks.

3. Add the stalks to salted, boiling water and cook for about 2 minutes.

4. Add the tips and cook for a minute or so more – or until the stalks are
crisp-tender.

5. Drain.

6. Cook the bacon until crisp. Reserve 2 tablespoons of the bacon grease.

7. Crumble the bacon and set aside.

8. Crumble the crackers and set aside.

9. Grease a 2-quart (9×9) casserole dish and add half the cooked asparagus.

10. Top with half the cream of mushroom soup.

11. Add half the cheese and repeat the layers.

12. Mix the reserved bacon grease with the cracker crumbs. You may substitute 2
tablespoons of melted butter if you like.

13. Sprinkle over the top of the casserole.



14. Top with the crumbled bacon.

15. Bake, uncovered, until heated through and bubbly, 25 – 30 minutes

Expert Tip: Separate the tips of the asparagus and the stems after you cut the
stalks up. Add the stalks to boiling water first and let them cook about 2
minutes before adding the tips. That way the stalks will be cooked through but
the tips won’t be mushy.

Author reg45Posted on July 29, 2022Categories Brunch, Main Course, Pinterest,
Side Dishes, VegetablesTags asparagus, bacon, cream of mushroom soup, Ritz
crackers, shredded cheddar cheeseLeave a comment on Asparagus Casserole with
Ritz Crackers


STUFFED ACORN SQUASH WITH CHICKEN, SPINACH AND FETA SAUSAGE

Recently, we started to buy Aidell’s Chicken, Spinach and Feta Sausage at our
local Costco. It is so very useful in many recipes and the fact that it is
neither pork or beef makes it even better. Our local grocery store now carries
acorn squash. These two items are a match made in heaven!



Stuffed Acorn Squash with Chicken, Spinach and Feta Sausage

Ingredients

 * 2 Acorn Squash
 * 1 package of Aidell’s chicken with feta and spinach squash cubed
 * 4 tsp olive oil, divided
 * olive oil spray
 * 1/2 onion, diced
 * 3 cloves of garlic, minced
 * 2 cups of spinach, chopped into bite sized pieces
 * 1/2 cup of feta cheese (or sub your favorite cheese)
 * 2 T of pecorino Romano
 * sea or Himalayan salt

1 Preheat oven to 400 degrees and line a baking sheet with parchment paper
(optional, but keeps the mess away).

Cut each acorn squash in half, top to bottom OR across the middle, and remove
the seeds. Use the first 2 teaspoons of olive oil to brush each squash, then
sprinkle with salt. Place squash halves in oven for 40 minutes, or until fork
tender, but still retaining their shape.

2 While the squash is roasting, brown the cubed sausage in a skillet until
cooked through. Next, add in remaining olive oil, onion and garlic to the pan
and cook until veggies are soft. Mix in spinach and sprinkle mixture with a
little salt. Cook until spinach wilts.

3 Once squash is finished cooking, use a fork to gently mash the inside. Then
divide sausage and veggie mixture evenly among the squash halves. Top each with
2 T of feta cheese and a 1/2 T of pecorino Romano. Place squash back in the oven
for a few minutes to melt and brown the cheese.

Author reg45Posted on July 22, 2022Categories Chicken, Italian, Main Dishes, One
Pot Dinner, Poultry, Where's the Beef???Tags acorn squash, chicken, feta cheese,
garlic, Himalayan salt, olive oil, onion, Peorino cheese, sausage, spinachLeave
a comment on Stuffed Acorn Squash with Chicken, Spinach and Feta Sausage


MUSHROOM CHOWDER

The only problem in buying those Costco mushrooms is what do you do with all of
those? This recipe will give you reason to use at least a half pound or more!

It may seem like a lot of ingredients, but the flavour is incredible as a result
of all of the spices. I did not make this VEGAN! I did use cream cheese in place
of the cashew cream. That choice is yours to make…

There is a fair amount of prepping, but mainly due to the spices,cleaning the
mushrooms, etc.

Mushroom Chowder

Ingredients

 * 1 tablespoon oil or vegan butter
 * 3 cloves garlic minced
 * 1/2 cup chopped onion
 * 1/2 cup chopped celery
 * 8 ounces baby Bella mushrooms quartered
 * 2 bay leaves
 * 1/2 teaspoon thyme or 1 spring fresh thyme
 * 1/4 teaspoon ground sage
 * 1/2 teaspoon onion powder
 * 1/2 teaspoon black pepper
 * 1 tablespoon flour
 * 3 cups broth or water
 * 1/4 – 1/2 teaspoon salt depending on the saltiness of your broth
 * 1 1/2 cups cubed potatoes, small cubed (FYI I skipped the potatoes as I
   wanted to use croutons as a garnish as shown in the photo)
 * 1 teaspoon vegan Worcestershire sauce
 * 3/4 cup cashew cream, 1/2 cup raw cashews blended with 3/4 cup water or use
   any other thick non-dairy cream or you can also use 1/3 cup vegan cream
   cheese
 * green onion for garnish
 * OPTIONAL Old Bay Seasoning for a seafood taste

1. Heat the oil or vegan butter over high-medium heat in a large sauce pan. Once
hot, add the garlic, onion, and celery, and a good pinch of salt and cook until
the onion is starting to turn golden. 6-9 mins



2. Then add in the mushrooms and another good pinch of salt and cook until the
mushrooms are starting to sear on some edges. 4-8 mins

3. Then add in the bay leaves, thyme, sage, onion powder, black pepper, and the
flour and mix in for a few seconds

4. Then add in the broth. Add 1 cup broth and mix so the flour doesn’t get
lumpy, then slowly add the rest. Add potatoes, vegan Worcestershire sauce, and
salt and mix in. Cook partially covered for 15 minutes or until the potatoes are
cooked well.

5. Mash some of the potatoes. Add in the cashew cream and bring to a good boil.
Taste and adjust salt and flavor.

6. If the chowder has thickened too much, add in more water or broth if needed
and bring to a boil. Taste and adjust salt and flavor. Take off heat, remove the
bay leaves and serve garnished with black pepper and green onion.





Author reg45Posted on July 14, 2022July 15, 2022Categories Brunch, Main Dishes,
SoupsTags Baby Bella mushrooms, bay leaves, black pepper, broth, butter, chopped
celery, chopped onion, cream cheese, croutons, cubed potatoes, flour, garlic,
green onion, ground sage, Old Bay seasoning optional, onion powder, salt, thyme,
Worcestershire sauceLeave a comment on Mushroom Chowder


MEATLESS LASAGNA

One of our close friends has decided that he would stay away from meat for
awhile. It just so happened that he was coming for dinner one Sunday! For anyone
else that might have someone like this in their lives, this recipe fit the bill
and it tasted great! Who needs meat? It comes together fairly quickly and I was
able to prepare it the day before and just refrigerate it until just before he
arrived on Sunday. Bring the casserole out of the refrigerator 30 minutes of so
before placing in the oven!

Meatless Lasagna

Ingredients

 * 16 oz. package lasagna noodles
 * 8 oz. fresh mushrooms (sliced)
 * 1 large zucchini (cut in half (lengthwise) and sliced)
 * ¾ cup green bell pepper (chopped)
 * ¾ cup onion (chopped)
 * 3 cloves garlic (minced)
 * 2 tablespoons olive oil
 * 24 oz. jars pasta sauce
 * 1 teaspoon dried basil
 * 15 oz. container part-skim ricotta cheese
 * 4 cups shredded mozzarella cheese
 * 2 eggs
 * ½ cup grated Parmesan cheese

1. Prepare the Lasagna according to package directions!

2. Add olive oil to a large saucepan on medium-high heat. Stir in mushrooms,
green peppers, zucchini, onion and garlic and allow to cook for 3-4 minutes.
Stir in pasta sauce and dried basil; bring to a boil. Reduce heat, and simmer 15
minutes.

3. Mix together ricotta, 2 cups mozzarella cheese, Parmesan cheese, and eggs.

4. Preheat oven to 350 degrees F and grease a 9×13 inch dish. Spread 1 cup pasta
sauce into the bottom of the baking dish. Layer lasagna noodles, ricotta mix,
and sauce (in that order). Repeat layering, and top with remaining cups
mozzarella cheese.

10. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.



Author reg45Posted on July 9, 2022July 9, 2022Categories Brunch, Main Course,
Pasta, Pinterest, Vegetables, Where's the Beef???Tags dried basil, eggs, fresh
mushrooms, garlic, green bellpepper, olive oil, oven ready lasagna noodles,
Parmesan cheese, part skim ricotta cheese, pasta sauce, white onion,
zucchiniLeave a comment on Meatless Lasagna


LIGHTER BEEF AND BROCCOLI

I looked back and saw that I had included other beef and broccoli recipes, but
not this one for some reason. It just happened that a friend gave us a small
picanha (tri-tip sirloin) which she had mistakenly thawed and wasn’t sure what
to do with it. After slicing it up and marinating it, the result was very good.

It may seem complicated,but it really wasn’t!

Lighter Broccoli Beef

Ingredients

serves 4

 * 1-1/4lb flank or sirloin steak, cut very thin against the grain
 * 1/2 cup + 2 Tablespoons reduced-sodium gluten-free Tamari, divided
 * 2-1/2 Tablespoons gluten-free flour, divided (potato starch)
 * 3/4 cup gluten-free low-sodium chicken broth
 * 1/4 cup brown sugar
 * 1 Tablespoon rice vinegar
 * 1 teaspoon sesame oil
 * 3 cloves garlic, minced
 * 1/2 teaspoon ground ginger
 * 1/4 teaspoon red chili pepper flakes (or more or less)
 * 1/4 cup + 2 Tablespoons water, divided
 * 4 cups broccoli florets
 * 2 Tablespoon peanut oil, divided
 * cooked rice, for serving

Directions

1. Add sliced steak, 2 Tablespoons gluten-free Tamari, and 1 Tablespoon
gluten-free flour to a large Ziplock bag then seal and squish to evenly coat.
Place the bag into the refrigerator to marinate while you prepare the rest of
the dish.

2. Add remaining 1/2 cup gluten-free Tamari, remaining 1-1/2 Tablespoons
gluten-free flour, chicken broth, brown sugar, 2 Tablespoons water, rice
vinegar, sesame oil, garlic, ground ginger, and red chili pepper flakes to a
bowl then whisk to combine and set aside.



FYI, I doubled the amount of this part to have more sauce for the rice!

3. Heat a large wok or non-stick skillet over high heat then add remaining 1/4
cup water. Once simmering, add broccoli then stir fry until crisp tender, 2-3
minutes. Remove to a plate then set aside.

4. Heat 1 Tablespoon oil in wok then, once hot, add 1/2 the marinated beef in
one layer. Let sit undisturbed until seared, 30 seconds, then stir fry until
just barely cooked through (some pink still showing is ok.) Remove to plate with
broccoli. Heat remaining Tablespoon oil then stir fry remaining beef and add to
plate.

5. Add sauce to wok then simmer until slightly thickened, 2-3 minutes. Add
cooked broccoli and beef back into the wok then simmer until everything is
heated through, 1 minute. Serve over cooked rice.

Author reg45Posted on July 1, 2022July 1, 2022Categories Asian, Beef, Chinese,
Main Dishes, MeatTags broccoli florets, brown sugar, chicken broth, garlic,
ground ginger, peanut oil, potato starch, red pepper flakes, rice vinegar,
seasme oil, sirloin steak, tamari, waterLeave a comment on Lighter Beef
and Broccoli


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Buen provecho…2022 Blog at WordPress.com.

Buen provecho…2022
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