Ever wonder what you could do with some frozen lobster tails? You know - the ones that come up in "twofer" sales... Frozen means that gives me time to decide if I want to broil the tails and add to a pasta dish or lobster chowder...In the Summer the hands down way to go is to grill them.
The easiest way to grill lobster tails:
Grab some steel skewers (if you use wooden ones, they'll need soaked ahead of time in water so they don't burn on the grill.)
I thaw my tails by sealing them in a bag and submerging in cold water - changing out the water *to keep it cold until the tails are defrosted - you do not want to thaw your lobsters too far ahead of cook time - I aim for 30 minutes before we start our grill.
Take your thawed tail, using kitchen shears - cut down the top middle to the main tail section; open the shell a bit and the "meat" should pull up and out of the shell and rests on top of the shell. Using your skewers; thread the body lengthwise. Using the skewers will keep the tails from curling when grilled.
Grill over direct medium heat. Grill meat side down for 5-7 minutes. Flip over and finish grilling, this is the time where you'll brush your lobster with any herbed butter r plain butter sauce. You want the lobster to be white and not opaque. The internal temperature should read 135F.
No need to explain this one! A simple soup recipe that comes together fast and has ALL the flavors of a fresh baked lasagna. Enjoy! Diane
1 pound Italian sausage, mild or hot
1 small onion, diced
4 cloves garlic, minced
1 (28 ounce can) crushed tomatoes
1 (10 ounce bag) fresh spinach
4 cups beef broth
1 1/2 cups water
2 teaspoons dried Italian seasoning
8-10 uncooked lasagna noodles broken into smaller pieces
1 teaspoon dried basil
Salt & pepper to taste
Toppings: ricotta, shredded mozzarella and parmesan cheeses; to taste.
This simple dish is a great main or side dish. Choose the vegetables you like but, keep in mind that the tougher vegetables will have to cook longer before finishing off with adding in the couscous. I use golden couscous for this recipe. Couscous cooks up like instant rice. Has a 1:1 liquid to product ratio and overall is healthier for you and lower in carbohydrates then rice. I prefer cooking my couscous in a stock - be it vegetable stock or chicken stock in this case. I first saw this quick recipe made by Chef Jacques Pepin. Chef Pepin used mushrooms with the onions which I had to swap out due to allergies. I hope you try this easy dish - its tasty and versatile! This is great served with my Baked Salmon. Enjoy! Diane
1 Tablespoon butter
1 Tablespoon olive oil
1 small onion (1/2 cup), diced.
1/2 cup zucchini, diced
1 Cup tomatoes, cubed or 1 Cup sliced cherry tomatoes
1 Cup chicken broth or stock, divided
2 Cups loose packed fresh spinach, washed
1 Cup Golden Couscous
salt & pepper, to taste
*optional sprinkle of fresh grated parmesan
Place butter and olive oil in a small dutch oven. Add in diced onion and zucchini.
Let these vegetables cook down a good 5-7 minutes (this is the only time the vegetables will have a chance to truly cook down so, before proceeding on, make sure any vegetables you've added into this mixture are cooked.) Next add in your fresh spinach and cut tomatoes along with 1/4 cup of your broth or stock. Let this cook 3-4 minutes at a simmer. Season with salt & pepper. Stir in your couscous. Add in the remaining stock and bring to a boil, turn off heat Cover and let sit for 5 minutes. Fluff with fork once your time is up and serve sprinkled with some grated Parmesan.
Recipe adapted from: Jacques Pepin
If you're going to fry up some cream cheese wontons - why not add in some cowboy candy into the filling! It's a great little surprise! These are fun and easy to make. My most important recommendation is to not overstuff the wontons with filling or they can open up while frying. Always use egg wash along all sides of the wonton which helps seal all the edges. The fillings are endless - you can make these without the cowboy candy - just add a touch more cream cheese filling. Enjoy! Diane
Homemade Cream Cheese Wonton
*with cowboy candy
Love these scones. They held a nice flavor through the baking process. I used my mixed berry jam which is a jam I make every year around Christmas time. You can use any jam but, raspberries in my mixed berry jam really lent a lot to the end result. Enjoy! Diane
Homemade Mixed Berry Jam Scones
makes 16 scones
1/2 Cup Mixed Berry Jam (my Christmas Jam)
2 cups all-purpose flour, plus more if needed
2 Tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 Tablespoons unsalted butter
2/3 cup milk
1 egg, whisked for egg wash
3 Tablespoons demerara sugar
Preheat oven to 400 F degrees.
Kitchen Tip: The butter in scones needs to be super COLD. IF you've handled your dough too much, you will want to set your scones in the freezer for at least 15 minutes before baking. In the Winter, its cold enough here that can I set my baking tray, covered in saran, outside on our patio table to chill before baking.