Baked Tilapia with brown rice, scallops, asparagus and baked sweet potato.

Tilapia: I used 2 fresh fillets and baked them with a little olive oil and garlic salt and parsley.

Scallops: I sauteed them in olive oil, garlic, parsley and white wine.

Grilled Steak with sauteed mushrooms and asparagus.

Steak Marinade: 1 beer of your choice, 1 cup soy sauce, garlic, 6 pepper blend and any other spice of your choice. YUM

BBQ grilled chicken, pasta salad and Rolls.


I made a wonderful pasta salad. It has shell pasta, cucumber, cherry tomatoes, red onion, orange and green pepper, feta cheese and italian dressing. YUMMY

Chile Rellenos

I made my version of Chile Rellenos last night.
Here is how I do it...it's easy!

I use Anaheim peppers (wash them, cut open to remove all seeds).
Fill with Refried beans, uncooked meat filling of your choice ( I use burger or pork).
Cook at 350 degrees F until meat is done. Cover with monterrey jack cheese and bake until cheese melts. Serve with your favorite salsa and chips! Ole!!!

Summer Strawberry Salad

Now here is a simple and oh so good salad.

Summer Strawberry Salad

In a salad bowl layer fresh salad spinach, sliced strawberries, blue cheese and/or feta cheese and candied walnuts and/or pecans (can be found with the nuts in the baking section).

Dress with your favorite oil/vinegar dressing. I use the blush wine.
YUMMY!!!

Southern Pork Praline

This recipe is sooooo good. It combines pork with the sweetness of pecan pralines.

Southern Pork Praline

Ingredients

• 2 lbs pork tenderloins
• 4 tablespoons butter, divided
• 1 1/2 cups maple syrup
• 1/2 cup brown sugar
• 1/4 cup dark rum (optional)
• 1 cup pecans, chopped

Directions

Melt 2 tablespoons butter in large heavy skillet. Brown tenderloins on all sides. Remove to shallow baking pan. Melt remaining butter in small saucepan. Add remaining ingredients and blend well. Pour sauce over tenderloins. Roast at 350ºF for 30 minutes, basting often, until internal temperature reaches 160ºF. Slice into 1-inch slices and drizzle with remaining glaze to serve.