On this page you will find some of our recipes that are designed using dishes that we have created from raiding the panty of various guests.

To prepare many of these recipes you have all of the ingredients right in your pantry and don’t have to go out to purchase at the store. You may have to dig in your pantry a bit to find some of the hidden ingredients — but that's half the fun.

Episode # 1 Pepperoni and Shrimp Pasta Brownie with Raspberry

Episode # 2 Squash Bisque Parmesan And Pecan Encrusted Salmon

Episode # 3 Herb Bread  Lobster Pizza Passionfruit Sausage Stuffed Chicken

Pepperoni and Shrimp Pasta

1 lb. of spaghetti or linguini
1 lb. 26-30 ct. peeled and deveined shrimp
4 oz. pepperoni
1 16oz. can of artichoke hearts
1 16oz. can black olives
4-6 oz. Olive Oil
8 oz. mushrooms
1 avocado
1 TBSP minced garlic
1 TBSP Italian blend seasoning
2-3 large assorted peppers
salt and pepper to taste

1. Boil water in a large pot with kosher salt for the pasta
2. Slice peppers, mushrooms, artichokes, olives into small to medium size
3. Split avocado and remove pit. Using a spoon, remove the meat of the avocado from the shell and chop into small to medium pieces.
4. Chop pepperoni into small pieces so it does not overpower the dish
5. Add pasta to boiling water and stir occasionally
6. In a large sauté pan, heat 4 oz. of olive oil over a medium high heat
7. Add garlic prior to adding the peppers, olives, artichokes, mushrooms, avocado, and pepperoni
8. Sauté the vegetables and pepperoni until the crisp is gone and then add the shrimp to the sauté pan. (if the mixture seems to be too dry, add the additional olive oil)
9. Add the Italian blend seasoning
10. Continue to sauté until the shrimp is cooked
11. Remove from heat and drain the pasta when it is cooked al dente.
12. Place pasta on a large serving dish and transfer the shrimp, pepperoni, and vegetable mixture over top of the pasta.
13. Garnish the dish with fresh chopped parsley and optional shredded mozzarella or parmesan cheese.

Serves 4 adult portions.

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Brownie with Raspberry

Brownie mix
Raspberry Jam
3 T water
3 T corn syrup, light
4 T Butter
1 C Chocolate Ice Cream

1. Mix brownies according to the directions on the box.
2. Spray the muffin pan with non-stick food spray.
3. Fill  the muffin pan about ¾ full of batter.
4. Place about 1 ½ T of jam on top of the batter (must use Jam, Jelly with melt to quickly)
5. Bake according the directions
6. Ganache-  Bring the water, corn syrup and butter to a boil, remove

From the heat and add chocolate.  Stir until the chocolate is melted.

1. Set aside, this can be reheated if needed.
2. When the brownies are done, let cool for a few minutes but take them out of the pan before they cool too much or they make stick in the pan. 
3. Place the brownie in a dish, set a scoop of ice cream on the plate and cover with the chocolate mixture.

Serves approx. 6

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Squash Bisque                      

1 sweet dumpling squash
1 butternut squash
2 cups heavy cream
1 teaspoon garlic chopped in oil
½ cup honey
½ teaspoon cinnamon
cooked crisp and chopped bacon
croutons
salt and pepper to taste

1. Peel and de-seed both squash.
2. Place in a food processor and blend.  (Note: the squash can be partially cooked first.  Blend to your desired texture)
3. Add the rest of the ingredients.
4. Place in a pan and heat on the stove at a medium heat for approximately 10 minutes.
5. To serve, place a bowl, if desired, top with the bacon and croutons.
   

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Parmesan And Pecan Encrusted Salmon                       

2 – 6oz pieces of salmon
1 cup crushed pecans
4 oz shredded parmesan cheese
1 TBSP garlic chopped in oil
2 TBSP extra virgin olive oil

1. Dry salmon filets to remove any moisture wit a paper towel or clean kitchen towel.
2. Combine crushed pecans, parmesan cheese, and garlic with approx. 1-2 tablespoons of the oil from the garlic.
3. press salmon into the mixture to coat evenly on both sides
4. heat olive oil in skillet over medium high heat
5. Place salmon fillets in hot skillet and cook for approx. 5 minutes on each side.  The coating should be a dark golden brown.  Plate and serve.  Serves 2 portions.
   

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Herb Bread                      

1 lf wheat or white bread dough
3 T olive oil
2 tsp seasoning salt
2 tsp oregano
2 tsp basil

1. Pull dough from the freezer, place in the refrigerator overnight or let sit out for approx, 3 to 4 hours..
2. Pull dough from both ends as you spin the dough, should be approx 18” when done
3. Make small cuts in the dough, on a bias, about ¾ through the dough.
4. Brush with olive oil, sprinkle with seasonings, let stand for 10 minutes.
5. Place in a preheated oven.  Bake for approx. 12 minutes, just when it starts to turn brown.

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Lobster Pizza

8 oz. Lobster meat
1-4oz. package of Bean Sprouts
1 ½ -2 cups sliced button mushrooms
1 package of pizza dough
¼ cup of olive oil
1 lb. Shredded mozzarella cheese

1. Cut pizza dough into 3 even pieces and roll into thin rounds
2. cut up raw lobster meat into small pieces
3. chop bean sprouts and sliced mushrooms into the same size pieces as the lobster
4. use about 1 tablespoon olive oil in a hot sauté pan
5. sauté lobster, mushrooms, and bean sprouts over a high heat for about 3 minutes until lobster is about half the way cooked
6. Brush rolled pizza dough generously with olive oil and top with the lobster, mushroom, and bean sprout mixture, then top with mozzarella cheese.
7. Bake in a 350 degree oven for approx. 15 minutes until cheese is melted and crust starts to brown.

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Passionfruit Sausage Stuffed Chicken

4-6 oz. boneless skinless chicken breasts
1 lb. raw pork sausage
¼ cup passion fruit or apricot preserves
1 jar of whole or chopped yellow chiles
1 tablespoon of 6 pepper spice blend
1 tablespoon kosher salt
1 tablespoon black pepper
1 cup of sundried tomato
1 tablespoon Spanish paprika

1. In a medium mixing bowl, combine raw sausage, passion fruit preserves, chopped yellow chiles, sundried tomato, 6 pepper blend, paprika, and a pinch of kosher salt.
2. mix ingredients to combine thoroughly without over mixing
3. Butterfly chicken breasts by placing them flat on a cutting board and running a sharp knife through the side of the breast being careful to not go through all the way.
4. open the breasts and place a good amount of the stuffing into the chicken breast and fold the chicken over the stuffing
5. place chicken in a pan and sprinkle with kosher salt and black pepper
6. Bake in a 350-375 degree oven for about 45 minutes or until the chicken and stuffing reach an internal temperature of 165 degrees for 15 seconds.