Cinco de Mayo Seafood roll-ups

A savory Mexican adaptation of my favorite meatless Italian rollups, this time with seafood and cheese and a chunky enchilada sauce instead of Italian gravy.  I know the prevailing rule is no cheese with seafood, but we like this spin on a creamy filling and briny seafood combination.

• 12 lasagna noodles, par cooked and drained and patted dry
• 16 oz. baby shrimp, frozen, defrosted patted dry
• 16 oz of claw meat, don't bother with lump, refrigerator section please
• 8 oz of cream cheese
• 8 oz of monterey jack cheese
• 8 oz of swiss cheese
• 2 tbsp. of butter
• 1 small green pepper minced
• 1 tsp ground oregano
• 1/2 teaspoon of cumin
• 1 tsp of seasoning salt (or adobo seasoning my favorite)
• 1 sm onion minced
• 2 tsp garlic minced
• 1/4 tsp. cayenne
• Large jar of smooth green chili sauce or
• Chunky tomato salsa
• 1 cup of grated cheddar cheese
• Chopped black olives
• Sour cream, guacamole, salsa as garnish

Saute the green pepper and onion and garlic until soft and wilted in some butter.

Mix shrimp, crab,onion, garlic, green pepper, and  seasonings, along with all the  cheeses.  Stir well.
Spread  a large spoonful on each lasagna noodle and roll up like a jelly roll.
Place seam side down in a greased lasagna pan.
Cover all rolls with a green enchilada sauce.
Bake in 350 degree oven for 40 minutes.
Pull out of oven and top with 1 cup of grated cheddar cheese.
Put back in oven for 5 minutes more to melt the cheese.
Serve individual rolls,
Top with sour cream, olives, guacamole and salsa.
A green salad with lots of avocado and chopped tomatoes and a citrus vinaigrette works great with this dish.
I would make flan with caramel for dessert.

Roasted Ratatouille Perhaps

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.  Julia Child (1912-2004)

I used to make enormous vats of ratatouille that would sit in a steam table all night and as the evening progressed the veggies would continue to cook until they were indistinguishable mush.  I HATED IT!  Now, when I get the urge for all the lucious goodness of fresh  veggies, I make ratatouille my way and it makes me very happy.   A roasted ratatouille in a way with the delightful addition of kalamata olives.  I would even serve this cold, with crumbled feta cheese as a salad course.  Eggplant is so underutilized and this is a good side dish.


1 medium eggplant, about 1 lb peeled & cubed
1 medium red bell pepper, cut into chunks
1 medium yellow bell pepper cut into chunks
1 small onion (or ½ cup) sliced
1 cup sliced fresh mushrooms
1 package of grape tomatoes, washed
1 cup Greek olives (kalamata)
2 large clove garlic, finely chopped
½ tsp oregano
2 Tbsp chopped fresh parsley
2 Tbsp balsamic vinegar
salt & pepper to taste
½ cup x.virgin olive oil


Place vegetable chunks and olives in a large bowl.
sprinkle herbs, salt & pepper, balsamic vinegar and olive oil over all, and toss to combine. spread vegetables in a greased, shallow baking pan.
400°F for 35 to 40 minutes, stir halfway through.
serve with freshly grated romano or parmesan cheese if desired.
or cool and serve with crumbed feta cheese and a sprinkle of fresh chopped parsley to brighten the  dish.

A convenient link to the local Saturday Morning Markets, with their hours of operation.

Eggplant