Hubby’s Homecoming

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.

20130729-015543.jpg

20130729-015611.jpg

20130729-015625.jpg

20130729-015632.jpg

Tell me, what’s you’re favorite way to prepare this sweet crustacean at home?

Poblanos Con Pollo

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

20130707-204701.jpg

Cheesy Poblano served with Arroz Verde and Roasted Okra

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.

20130707-204841.jpg

Crack

What are your favorite ingredients to stuff in a pepper?

Rubbed Ribs

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?

20130707-131830.jpg

Dry-rubbed Ribs

20130707-131844.jpg

After three and a half hours, time for bbq sauce!

20130707-131915.jpg

Pork candy

20130707-131927.jpg

Served with yellow rice and roasted acorn squash for a weeknight dinner

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.

Untitled

Isn’t that olive oil beautiful?

Fresh Tortellini with Asparagus, Peas & Parsley

printable recipe

  • salt
  • 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.

Untitled

This bowl was not full for long.

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.

Zucchini Tots

printable recipe

Ingredients:

  • 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

Directions:

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!

010

Mix all the ingredients in a medium-sized bowl (I was making a double batch in this pic).

015

Be sure to fill the tins to the top for a perfect-sized tot.

Check out more delicious #BackToSchool recipes from the #SundaySupper community listed below:

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!

Ding How

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.)

032

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.

Bon Appetit!

 

Follow

Get every new post delivered to your Inbox.

Join 1,211 other followers