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.

Sometimes "making do" is "making good" Tomatillo dip

Momma was the queen of "making do" with what you are given. I am always grateful for the many lessons learned from her frugal upbringing. When faced with an unknown ingredient "tomatillos" the following recipe evolved.  Original recipe from Dominican Republic friend.  Our Angel Food latin veggie box had all these goodies in it today and now we have a new dip for chips.  Edited to add one tbsp of honey.  The tomatillos were quite tart and it needed a mellowing out.


4 ears of fresh corn, husked, and cut off the cob
2 jalapenos finely chopped
4 husked, cored and chopped tomatillos
1/2 of green bell pepper chopped
1 small white onion, diced fine
2 limes juiced
1/4 cup of beer (or water) to keep the dip from sticking
1 to 2  tsp of cumin, depends on how much smokey flavor you like
1/2 tsp of chile powder
1 tsp of salt
(NOTE:  added one squeeze of the Honey Bear)
The tomatillos were quite tart and we needed to smooth it out.
chopped fresh cilantro if you like cilantro, may use parsley
Tortilla Chips-


Add corn kernals and jalapeno pepper to a large saute pan and cook for 10 minutes....non-stick....dry pan...no oil.
Add the chopped tomatillos,  green bell pepper, onion, lime juice, water and seasonings, but not the cilantro.
Cover and bring to a boil.
Reduce heat to low, cover and simmer for five minutes.
Remove from heat and cool.  

Add cilantro and serve with chips.
Next time I would add another jalapeno, it needed more heat for me, or a pinch of chipotle powder with the cumin.

Tomatillo