July 29, 2013
My husband and I were both recently out of town, so we didn’t see each other for a couple of weeks. While I was attending a work conference, he and a friend traipsed around Sweden, Denmark and Norway. Needless to say, I had to make his homecoming meal a good one…and what better way to tell someone you love them then with lobster?
This Lobster Roll recipe is incredible. I can honestly say that I have never had a “real” lobster roll in Boston or Maine, but if they taste anything like these came out, it’s a good thing I don’t live in either place. I’d be broke and probably weigh a few more pounds from eating the irresistible sammy multiple times a week. I made just a few small tweaks to the original recipe. I did add Bibb lettuce and I subbed green onions for chives, because that’s what I had.
Yes, lobster is expensive, so do not let any of it go to waste, I opted to buy lobster tail (mainly b/c I didn’t want to have to kill a live lobster by stabbing it to death or throwing it into a pot of boiling water). After roasting it in the oven, and removing the meat, I used the shells to make a rich lobster stock which I will be using in a Lobster Bisque tonight. Note: I used one lobster tail per sandwich, roughly, and roasted a third tail, and put the meat aside, to be used in the bisque tonight.
Tell me, what’s you’re favorite way to prepare this sweet crustacean at home?
- Red Sox pitcher gets hooked on Steamers lobster rolls (bostonherald.com)
- All 20 Lobster Rolls from Tasting Table’s Lobster Roll Rumble (newyork.seriouseats.com)
- How to Host a One-Pot Lobster Party (potterybarn.com)
July 7, 2013
I had bookmarked this recipe some time ago and just hadn’t gotten around to testing it out. I was menu planning this weekend, saw it and thought it sounded like a great summertime dinner. I was right.
I changed the recipe up a bit by omitting the 1.5 cup cooked rice (I was serving rice alongside the meal) and replacing with:
- 1/4 diced red onion
- 1 ear of fresh corn (cut from the cob)
- I cup tightly packed fresh spinach leaves, stemmed
I also drizzled the peppers with a little bit of this Cilantro Dressing from Trader Joe’s. My friend has got me hooked on it and I put it on everything now.
What are your favorite ingredients to stuff in a pepper?
- Grilled Corn and Poblano Guacamole #iloveavocados (thismamacooks.com)
- 3 Latin-inspired veggie recipes for Nat’l Eat Your Vegetable Day! (nbclatino.com)
- Food – Arroz Con Pollo (sophiajd.wordpress.com)
July 7, 2013
I’m absolutely obsessed with ribs right now. We had some at a friend’s home a few weeks ago. Then I made them for Father’s Day…then for dinner a week ago…and now I’m cooking them up again this Saturday. Besides being delicious, they are easy on the wallet. I just picked up pork ribs on sale for $1.99/lb.
This recipe is so easy, anyone can do it. All you need is time. Also, I’ve made these with beef and pork ribs and they were delicious both ways. I’ve finished them on a charcoal grill (the best!) in the oven (the easiest!), especially if it’s raining and you’re stuck indoors (like everyone in the Southeast).
Here’s the recipe: Beth’s Melt in Your Mouth Ribs
What’s your favorite meat to grill in the summertime?
October 1, 2012
I’m really loving cooking vegetarian on Mondays. The challenge of eating meat-free one day a week, has me researching tasty entrees I probably wouldn’t try usually. This tortellini dish literally blew us away. I had my vegetarian friend over for dinner and she was also impressed.
I must say, the Georgia Olive Farms Olive Oil really made this dish. It melded beautifully with the sharp bite of fresh garlic, the herbed pasta and the creamy goat cheese. This recipe should probably serve four, but Jim and I ate 3/4 of it between the two of us. The only thing that would have made it any better, would be a fresh loaf of french bread to sop up the delicious sauce left at the bottom of the bowl.
Fresh Tortellini with Asparagus, Peas & Parsley
- 1/3 cup Georgia Olive Farms Olive Oil
- 2 medium cloves garlic, minced
- 1/8 tsp. cayenne
- 1 lb. fresh cheese tortellini (I used herbed cheese from the Farmer’s Market)
- 1 lb. thin asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole)
- 1 cup thawed frozen peas
- 1/3 cup pine nuts, toasted
- 1/4 cup coarsely chopped fresh Italian Parsley
- 2 oz. fresh goat cheese, softened
- black pepper
- parmesan cheese, grated
In a covered pot, bring well-salted water to a boil over high heat. In a large pasta serving bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt. Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, about 3 minutes. Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add the pine nuts, mint, and goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt, pepper and parmesan and serve.
August 26, 2012
As I’ve mentioned, I’ve started making lunch for the ladies in the office and I’m a big fan of Meatless Monday. So, when I needed something to pair with a Cream of Tomato Soup, these were the perfect match! I threw together a batch of these ridiculously easy zucchini tots one evening to “test” the recipe to make sure they were good…and, my husband and I devoured the entire pan before they could cool. Needless to say, they are delicious.
Not only are these tots easy to prepare, they can be frozen and reheated in the toaster oven for a quick breakfast or afternoon snack. An added bonus is your family will love them and it’s an tasty way to sneak some veggies into the pickiest of eaters. Feel free to play around with the vegetable and cheese combos. I think carrots, squash or broccoli would be great substitutions as would monterey jack, swiss or muenster.
- 1 zucchini, grated
- 1 large egg
- ½ onion, diced
- ¼ cup shredded reduced fat cheddar cheese
- ¼ cup seasoned breadcrumbs
- salt and pepper to taste
- cooking spray
Preheat oven to 400°. Spray a mini muffin tin with cooking spray. Grate the zucchini over a paper towel. Pat the excess water out of the zucchini once grated. Combine all the ingredients and season with salt and pepper to taste. Fill the muffin tins with the mixture. Bake for 16-18 minutes, or until the tops are golden. Use a knife to help remove the muffins from the pan and enjoy!
- Spicy Zucchini Pepper Soup (thehealthyflavor.com)
- Classic Zucchini Bread (kitchen-chronicles.com)
- Cheesy Zucchini Rice (todaysmama.com)
Check out more delicious #BackToSchool recipes from the #SundaySupper community listed below:
- Greek Dogs by Supper For a Steal
- Pasta with Sausage and Broccoli by Bobbi’s Kozy Kitchen
- Grilled Chicken Caesar Salad by Magnolia Days
- Double Duty Fajita Chicken: Nachos Supreme and Enchiladas by Doggie at the Dinner Table
- Zucchini, Corn and Bacon Crepes by Vintage Kitchen
- Oregon Shrimp Quesadillas by Pescetarian Journal
- Korean omelet rice by Crispy Bits & Burnt Ends
- Lemon Dillled Salmon Croquette Burgers by Granny’s Southern Cooking
- Gluten Free Pepper Steak with Rice by No One Likes Crumbley Cookies
- Crispy Ravioli in Cherry Tomato Sauce by Shockingly Delicious
- BLT Soup by Meal Planning Magic
- Korean Pan-Fried Fish by Kimchi Mom
- Stove top mac ‘n cheese by Gotta Get Baked
- Deconstructed Enchiladas by In the Kitchen with KP
- Croque Monsieurs by Juanita’s Cocina
- Summer Squash and Mushroom Quesadillas by Chocolate Moosey
- Seared Lamb on a bed of Mashed potatoes with Artichoke Hearts by Cooking Underwriter
- Pasta with Creamy Kale Pesto by Webicurean
- Baked Spanish Tortilla by Happy Baking Days
- Grilled Chicken Caesar Pizza by In the Kitchen with Audrey
- Chicken Pasta with Spinach and Beans by The Lemon Bowl
- Tomato Pie by My Catholic Kitchen
- Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté by GirliChef
- Tomatillo Chicken Stew by Small Wallet, Big Appetite
- Pollo a la Crema by La Cocina de Leslie
- Baked Tilapia Fish Tacos by Home Cooking Memories
- Grilled Lemon Pepper Chicken with a Yogurt Dill sauce and a Greek Salad by Noshing with the Nolands
- Wagon Wheel Pasta with Pancetta & Peas by Chelsea’s Culinary Indulgence
- Lemon & Dill Shrimp Pasta w/ Oven Roast Corn by Mama, Mommy, Mom
- Ricotta – Tofu Tomato Toasts by Yummy Smells
- One Pot Spicy Asian Chicken and Rice by Hezzi D
- Turkey Italian Brown Rice Casserole by Momma’s Meals
- Flatbread Pizza with Cilantro Garlic Sauce by Mom’s Test Kitchen
- Kung Pao Shrimp by Mangoes and Chutney
- Cashew Chicken Stir-fry by Diabetic Foodie
- Chicken Bacon Avocado Quesadillas by Dinners, Dishes and Desserts
- Roasted Butternut Lo Mein by The Meltaways
- Potluck Casserole with Cornbread Stuffing by Cindy’s Recipes & Writings
- Jerk Chicken Chili by Mrs. Mama Hen
- Loaded Chicken and Steak Stuffed Potatoes by Big Bears Wife
- Steamed Tofu Serve with Fried Mix Vegetables by My Trial’s in the Kitchen
- Pasta with sausage and cherry tomatoes by Tora’s Real Food
- Chicken Ravioli with Peas and Bacon by Daddy Knows Less
- Chorizo Tomato Pasta with a Creamy Sauce by Avocado Pesto
- Quick N Easy Thai Coconut Shrimp Stir Fry by Sue’s Nutrition Buzz
- Whole Wheat Pizza with Hummus & Fresh Greens by Family Spice
- Speedy ‘n Spicy Shrimp Pasta. Will be dinner this Friday by The Weekend Gourmet
- End of Summer Grilled Peach and Chicken Salad by Sustainable Dad
- Teriyaki Tuna Bowl by Family Foodie
- Weeknight Stir Fry by From Fast Food to Fresh Food
- Baked Egg with Mushrooms and Bacon by Pippi’s in the Kitchen Again
- Taco Bake by Daily Dish Recipes
- Fried Rice and Black Beans by Mama’s Blissful Bites
- Chicken with Broccoli, Sun-dried Tomatoes and Bow Ties by That Skinny Chick Can Bake
- Pasta in Tomato sauce and turkey meatballs by Basic & Delicious
- Pasta Primavera by Midlife Road Trip
Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!
All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!
We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!
October 3, 2010
I don’t know about you, but I LOVE Chinese food. In the past, it seems that whenever I’ve tried to make it at home, it just doesn’t come out as tasty as take-out.
Thanks to Bon Appetit, that is no longer the case.
This dish is perfect. It will have your family and friends asking for seconds, so you might want to double the recipe. (We fought over the leftovers.)
Beef, Mushroom & Snow Pea Stir-Fry
- 1lb. sirloin steak, sliced into thin strips
- 1TBS Asian sesame oil
- 1TBS minced (and peeled) fresh ginger
- 2 large handfuls of mushrooms (I used Cremini, but the original recipe called for Shiitake — use what you like!)
- 1 large handful of fresh snow peas
- 1 bunch green onions, sliced, divided
- i cup fresh cilantro, roughly chopped and divided
- 5TBS Hoisin sauce
- 3 cloves fresh garlic, roughly chopped
- 1TBS Sriracha
- 1/4TSP Chinese five-spice powder (You can find this at the grocery store, but I made my own)
Sprinkle beef with salt and pepper. Heat oil in a large nonstick pan over med/hi heat. Add ginger and mushrooms; stir-fry for about 3 minutes. Add beef to skillet and stir-fry for another minute. Add snow peas, half of the onions, half of the cilantro and stir-fry for 1 minute. Stir in hoisin, Srircha, garlic and five-spice powder. Saute until peas are crisp tender, about 2 minutes.
Serve over brown rice and top with freshly chopped cilantro and green onions.