Recipes

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.
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.
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.
Pecan Cake with peaches
1 Butter Pecan cake mix
1 can peaches
1 can pineapple
1. Puree peaches reserving 1 cup.
2. Mix cake according to the directions, substituting the cup of pureed peaches for a
cup of water.
3. Bake according to the directions.
4. When done, serves with chopped pineapples
Cherry Turnovers with pistachios
1 jar cherry preserves
1 pre-made pie crust
½ cup pistachios, shelled
1 egg
2 T water.
1. Pre-heat the oven
2. Chop the pistachios, place in a baking dish and toast in the oven for 5-7
minutes
3. Place the pie crust on a cutting board, cut into a full diamond shape
4. Place cherry preserves on one side. Fold the other side over to cover the
cherries. Making a triangle shape.
5. Pull pistachios from the oven. Beat the eggs and water together.
6. Brush over the pastry, cover with pistachios.
7. Bake for 15 to 20 minutes, until golden brown.