Somebody is gettin' Christmas crafty.
I'm not sure what got into me this year. Last year, I didn't even have a Christmas tree. This year, I put up the tree all by myself, wrapped gifts a month in advance, hung decorations and wreaths all over my house and even got into crafting my own ornaments and decorations. My kitchen is usually adorned with wine colored decorations to accent my guilty pleasure/wine collection, so I filled the kitchen with cranberry decorations in a similar color. My sage green living room is covered with decorative pine branches and pine cones. Even my slate blue bathroom is decorated with a snowman and snowflake theme. To say the least, I'm really getting into the Christmas spirit.
I made cinnamon ornaments when I was in elementary school, but like most grade school projects, I'm slightly embarrassed by the poor quality and lack of artistic ability that went into my crafts. This year, I wanted homemade crafts that looked, at least, presentable. I had gathered up a number of neat projects to do, but I started with the cinnamon because it seemed to be the simplest to accomplish.
Two ingredients and a cookie cutter later, I have a set of gorgeous gingerbread men that fit perfectly with the rest of my new Christmas decor. An old dish cloth sacrificed itself to the cause when I cut it up into strips to form the cute little scarves. It was super easy and has gotten me really excited to work on some more projects soon!
If you're concerned about finding all of the cinnamon needed, my suggestion is to look into bulk stores or over the internet. I was able to find a store in my area that sold 4 oz. bottles of cinnamon for a dollar a piece. You don't need expensive, quality cinnamon and you'll definitely want to refrain from grinding your own cinnamon from sticks because that's both a time and money suck. Cheap and easy will work fine for this.
Oh, and did I mention how crazy delicious your house is going to smell???
Cinnamon "Gingerbread Man" Ornaments
1 1/2 cups ground cinnamon
1 cup applesauce
Mix ingredients well in a large bowl. Make sure the mixture is completely mixed and homogenous.
Determine how many ornaments you want to make and divide the mixture into even piles.
Use the cookie cutter of your choice to pack the cinnamon mixture well. The more you pack, the less likely you'll have cracks in the final product.
Preheat oven 225F.
Using a toothpick or small dowel, make a hole in the top of the ornament where you'll want the string to go. Decorate as desired.
Place ornaments on a lightly greased cookie sheet.
Bake for 75-90 minutes. Let sit overnight on baking sheet to set.
Use string, yarn or ribbon to thread through the hole for hanging on the tree.
In the off-season, store in plastic bags to retain scent.
Thursday, December 4, 2014
Za'atar Seasoning
Somebody give me a cookie.
OK, don't. I'm leaving to go on a Caribbean cruise in almost a week and quite frankly, one cookie could probably start my steep dive off the low-carb cliff into a canyon of soft, doughy, bready goodness and cotton candy.
My website. My poorly executed metaphors. Accept it.
But, you know what I mean.
So far, I've lost about ten pounds, which is pretty astounding considering it's only been about three weeks. I haven't measured my limbs for inch loss yet, but I anticipate, judging by my loose-fitting clothing, that those measurements will be equally impressive.
I'm sure I could've done even better if I had really gotten strict, but frankly, I haven't. The fact is, I like food. It's a major part of my problem and the main reason I had to go on this weight loss plan. Not only that, but I have serious issues dealing with social situations I put myself in. Simply, I like going out with people who like to drink and eat. My lack of willpower in those situations often leads me to overeating, or at least, indulging in a little cheat. Call me crazy, but I've never been someone who could go to a restaurant and just order a salad. I always want to go nuts in a plate of something I've never eaten before, and usually, finish the whole plate in one sitting. I'm getting better every time, and really, that's the whole point of reshaping habits into healthy ones, but it's definitely been a hard three weeks changing my habits for the better.
I love my workout program and I can definitely see the effect of yoga and pilates, despite the fact that I've been too tired and lazy to do the program as often as I hoped to. I still manage to walk everyday, mostly because I know that my dog needs it as much as I do. Any other type of exercise I can get into my day on top of that is icing on the cake. I'd like to try and make it a more frequent occurrence in my life, but all of my other commitments - work, school, homeowner, etc. - makes it hard. If I do find the time, I'm often too exhausted to get my butt in gear. But, I'm giving myself a little slack on that only because of the fact that I'm working on breaking and reshaping so many habits at once that I'm refusing to let myself get discouraged if I don't tackle every single thing all at once.
Focus on the positive. That's my goal.
Regardless, I've got another fun, healthy recipe for you that seasons up some of my favorite proteins, like chicken and fish. One of the things that has helped me the most while cutting out carbs is using a ton of seasoning to make me feel like I'm getting much more variety in my diet than I really am. Za'atar is a middle eastern seasoning that incorporates some of my favorites with a couple ingredients I'd never used before. I have generously coated meat with this seasoning and roasted up the protein in the oven. The flavor is earthy, but not overpowering. Next, I may try incorporating this into a vinaigrette for a nice salad.
Any other suggestions on how to use this seasoning in recipes???
Za'atar Seasoning
1/4 cup dried thyme
2 tbsp ground sumac
2 tbsp marjoram
1/2 tsp salt
Mix all ingredients together. Store in an airtight container.
OK, don't. I'm leaving to go on a Caribbean cruise in almost a week and quite frankly, one cookie could probably start my steep dive off the low-carb cliff into a canyon of soft, doughy, bready goodness and cotton candy.
My website. My poorly executed metaphors. Accept it.
But, you know what I mean.
So far, I've lost about ten pounds, which is pretty astounding considering it's only been about three weeks. I haven't measured my limbs for inch loss yet, but I anticipate, judging by my loose-fitting clothing, that those measurements will be equally impressive.
I'm sure I could've done even better if I had really gotten strict, but frankly, I haven't. The fact is, I like food. It's a major part of my problem and the main reason I had to go on this weight loss plan. Not only that, but I have serious issues dealing with social situations I put myself in. Simply, I like going out with people who like to drink and eat. My lack of willpower in those situations often leads me to overeating, or at least, indulging in a little cheat. Call me crazy, but I've never been someone who could go to a restaurant and just order a salad. I always want to go nuts in a plate of something I've never eaten before, and usually, finish the whole plate in one sitting. I'm getting better every time, and really, that's the whole point of reshaping habits into healthy ones, but it's definitely been a hard three weeks changing my habits for the better.
I love my workout program and I can definitely see the effect of yoga and pilates, despite the fact that I've been too tired and lazy to do the program as often as I hoped to. I still manage to walk everyday, mostly because I know that my dog needs it as much as I do. Any other type of exercise I can get into my day on top of that is icing on the cake. I'd like to try and make it a more frequent occurrence in my life, but all of my other commitments - work, school, homeowner, etc. - makes it hard. If I do find the time, I'm often too exhausted to get my butt in gear. But, I'm giving myself a little slack on that only because of the fact that I'm working on breaking and reshaping so many habits at once that I'm refusing to let myself get discouraged if I don't tackle every single thing all at once.
Focus on the positive. That's my goal.
Regardless, I've got another fun, healthy recipe for you that seasons up some of my favorite proteins, like chicken and fish. One of the things that has helped me the most while cutting out carbs is using a ton of seasoning to make me feel like I'm getting much more variety in my diet than I really am. Za'atar is a middle eastern seasoning that incorporates some of my favorites with a couple ingredients I'd never used before. I have generously coated meat with this seasoning and roasted up the protein in the oven. The flavor is earthy, but not overpowering. Next, I may try incorporating this into a vinaigrette for a nice salad.
Any other suggestions on how to use this seasoning in recipes???
Za'atar Seasoning
1/4 cup dried thyme
2 tbsp ground sumac
2 tbsp marjoram
1/2 tsp salt
Mix all ingredients together. Store in an airtight container.
Thursday, October 16, 2014
Butter & Garlic Vegetable Ribbons
When you're trying to go low-carb, you tend to fantasize about nothing but carbs.
For me, it was mostly about sauce. Not just sauce, because most of those are diet-friendly, but the way I like sauce best when it clings in between the nooks and crannies of a silly-shaped piece of pasta or a dry, chewy, almost-stale-but-not-quite piece of baguette. One of my absolute favorite things to do in the kitchen is make sauce - any kind, really - and it's actually been kind of hard to get into making sauce for myself and my family because I'm almost sad or depressed that I can't use it on the foods I'm used to.
That, and honestly, the last couple weeks have absolutely exhausted me. It's crazy how your body reacts to change. Some people get huge bursts of energy and some get absolutely depleted. I was the latter, no doubt. I've noticed that the feeling of fatigue has started to dissipate in the last few days, though. My body is learning to adapt and the weight loss and healthy lifestyle have started to affect my energy levels in a positive way, but it was rough waters there for awhile. I think a big factor for me personally was the fact that I work night shifts. I constantly change my sleep schedule, making it much harder for me to find a solid routine for my body to understand.
I will say that I'm already fantasizing about new clothes I want to buy. That's what a slimmer frame will do for you! Since it's winter, the most appropriate clothing is layers of thermals and knit sweaters and decorative scarves so that's likely what I'll be stocking up on. I saw a couple ideas on Pinterest about repurposing Goodwill sweaters into cute winter accessories like leg warmers, scarves and beanies, all of which I'm hugely obsessed with right now, so I might be trying that out soon and will post whether or not that turns into an epic failure.
I tried knitting a few months ago, based off of some Pinterest tutorials. I even got some coworkers involved in it, but we've since given up. It seems like something interesting to pass the time and make cool goodies, but in my neck of the woods, our only craft store is Michael's and I have not been overly impressed with their selection of yarn. Anyone have any good intel on good supply companies? Or some easy beginner tutorials you think might work for me? Keep in mind that I'm rather fickle and can't keep my attention on one thing for an extended period of time...
Getting back to food, I've had these squash (squashes?) and zucchinis sitting around in my house for quite a while. They're a product of my garden and I have used some here and there for dinner but never as the main course. I saw this idea for making ribbon pasta and figured that it was as good a time as any to try it out.
I made this with a butter garlic sauce and it's very mild in comparison to other sauces, meaning that you can definitely detect the veggie flavor under the sauce. I did experiment a little at the end of my dinner by chucking a little dollop of Alfredo sauce on the ribbons and it did a much better job of concealing the fact that you're not actually eating pasta. However, I really enjoy the taste of zucchini and squash so butter and garlic was more than enough for me.
You could make this as a side or a main course if you're looking for something vegetarian. This would also be excellent with some juicy, garlicky strips of chicken and even though I'm not a shrimp-eater, I imagine the flavors of this dish would make for a delicious scampi.
If you're looking for something that will satisfy your craving for pasta, this is it!
Butter & Garlic Vegetable Ribbons
1 yellow summer squash
1 zucchini
2 tbsp. butter
2 tbsp. minced white onion
2 tbsp. minced garlic
4-6 tbsp. melted butter
1/4 cup chopped fresh parsley
Salt & Pepper to taste
Grated parmesan cheese, for garnish
Use a vegetable peeler or mandolin to cut squash and zucchini into thin ribbons.
Saute onions in 2 tbsp. butter in a large pan over medium heat for 3-5 minutes, or until translucent. Add garlic and cook an additional minute.
Toss in the zucchini and squash and cook until soft, about 5-7 minutes.
Pour melted butter into the pan and coat the ribbons, cooking an additional 1-2 minutes. Add in fresh parsley and seasoning. Toss to coat.
Serve with freshly grated parmesan.
For me, it was mostly about sauce. Not just sauce, because most of those are diet-friendly, but the way I like sauce best when it clings in between the nooks and crannies of a silly-shaped piece of pasta or a dry, chewy, almost-stale-but-not-quite piece of baguette. One of my absolute favorite things to do in the kitchen is make sauce - any kind, really - and it's actually been kind of hard to get into making sauce for myself and my family because I'm almost sad or depressed that I can't use it on the foods I'm used to.
That, and honestly, the last couple weeks have absolutely exhausted me. It's crazy how your body reacts to change. Some people get huge bursts of energy and some get absolutely depleted. I was the latter, no doubt. I've noticed that the feeling of fatigue has started to dissipate in the last few days, though. My body is learning to adapt and the weight loss and healthy lifestyle have started to affect my energy levels in a positive way, but it was rough waters there for awhile. I think a big factor for me personally was the fact that I work night shifts. I constantly change my sleep schedule, making it much harder for me to find a solid routine for my body to understand.
I will say that I'm already fantasizing about new clothes I want to buy. That's what a slimmer frame will do for you! Since it's winter, the most appropriate clothing is layers of thermals and knit sweaters and decorative scarves so that's likely what I'll be stocking up on. I saw a couple ideas on Pinterest about repurposing Goodwill sweaters into cute winter accessories like leg warmers, scarves and beanies, all of which I'm hugely obsessed with right now, so I might be trying that out soon and will post whether or not that turns into an epic failure.
I tried knitting a few months ago, based off of some Pinterest tutorials. I even got some coworkers involved in it, but we've since given up. It seems like something interesting to pass the time and make cool goodies, but in my neck of the woods, our only craft store is Michael's and I have not been overly impressed with their selection of yarn. Anyone have any good intel on good supply companies? Or some easy beginner tutorials you think might work for me? Keep in mind that I'm rather fickle and can't keep my attention on one thing for an extended period of time...
Getting back to food, I've had these squash (squashes?) and zucchinis sitting around in my house for quite a while. They're a product of my garden and I have used some here and there for dinner but never as the main course. I saw this idea for making ribbon pasta and figured that it was as good a time as any to try it out.
I made this with a butter garlic sauce and it's very mild in comparison to other sauces, meaning that you can definitely detect the veggie flavor under the sauce. I did experiment a little at the end of my dinner by chucking a little dollop of Alfredo sauce on the ribbons and it did a much better job of concealing the fact that you're not actually eating pasta. However, I really enjoy the taste of zucchini and squash so butter and garlic was more than enough for me.
You could make this as a side or a main course if you're looking for something vegetarian. This would also be excellent with some juicy, garlicky strips of chicken and even though I'm not a shrimp-eater, I imagine the flavors of this dish would make for a delicious scampi.
If you're looking for something that will satisfy your craving for pasta, this is it!
Butter & Garlic Vegetable Ribbons
1 yellow summer squash
1 zucchini
2 tbsp. butter
2 tbsp. minced white onion
2 tbsp. minced garlic
4-6 tbsp. melted butter
1/4 cup chopped fresh parsley
Salt & Pepper to taste
Grated parmesan cheese, for garnish
Use a vegetable peeler or mandolin to cut squash and zucchini into thin ribbons.
Saute onions in 2 tbsp. butter in a large pan over medium heat for 3-5 minutes, or until translucent. Add garlic and cook an additional minute.
Toss in the zucchini and squash and cook until soft, about 5-7 minutes.
Pour melted butter into the pan and coat the ribbons, cooking an additional 1-2 minutes. Add in fresh parsley and seasoning. Toss to coat.
Serve with freshly grated parmesan.
Wednesday, October 15, 2014
Spaghetti Squash Au Gratin
This low-carb thing is getting easier.
I never thought I'd say it because it seemed so daunting having to give up bread and pasta and sugar, three things I REALLY enjoy, for a long period of time.
It's been a long couple weeks but I think I can say that I'm almost done craving carbs.
Almost.
I'm still having trouble with the mouth-watering sensation that comes on when I walk past a pizza joint or a bakery. Even though I've come across some neat recipes for pizza and baked goods that boast far less carbs than the real thing, the REAL thing is still really hard to pass up.
Part of the biggest hurdle was finding activities that would occupy my time whenever I felt like I wanted to cheat. Working out, walking my dog, and even cleaning my house became ways of distracting myself from my cravings and hunger. Now that these cravings have mostly subsided, my pants fit so much better and my house is cleaner than ever.
To help curb my cravings for pasta, I've been using spaghetti squash. There's still carbs in squash, but nothing like pasta. When I came across this recipe, I decided this would be a great way to add a cheesy, pasta-like side dish to my protein.
If you're looking for something cheesy, carby, potato-y, delicious, and satisfying, this dish will hit the spot and make you feel like you're not missing out on any food groups!
Spaghetti Squash Au Gratin
1 spaghetti squash, halved and deseeded
2 tbsp. olive oil
1 white onion, finely diced
2 tbsp. minced garlic
1/4 cup sour cream
1 cup shredded sharp Cheddar cheese
1/4 tsp ground nutmeg
Salt & Pepper to taste
Preheat oven 350F.
Place spaghetti squash halves on a cooking sheet, cut-side down. Bake for 1 hour.
Use a fork to scrape the squash out of the rind into a bowl.
In a sauté pan, cook onion for 3-5 minutes in olive oil over medium heat, or until onion is translucent.
Add garlic and cook an additional minute. Pour onion and garlic into bowl with spaghetti squash. Add the rest of the ingredients to the bowl and stir well.
Preheat oven 350F.
Pour the squash mixture into a greased 8x8 casserole dish.
Bake 30 minutes, or until top is crusty and golden brown.
I never thought I'd say it because it seemed so daunting having to give up bread and pasta and sugar, three things I REALLY enjoy, for a long period of time.
It's been a long couple weeks but I think I can say that I'm almost done craving carbs.
Almost.
I'm still having trouble with the mouth-watering sensation that comes on when I walk past a pizza joint or a bakery. Even though I've come across some neat recipes for pizza and baked goods that boast far less carbs than the real thing, the REAL thing is still really hard to pass up.
Part of the biggest hurdle was finding activities that would occupy my time whenever I felt like I wanted to cheat. Working out, walking my dog, and even cleaning my house became ways of distracting myself from my cravings and hunger. Now that these cravings have mostly subsided, my pants fit so much better and my house is cleaner than ever.
To help curb my cravings for pasta, I've been using spaghetti squash. There's still carbs in squash, but nothing like pasta. When I came across this recipe, I decided this would be a great way to add a cheesy, pasta-like side dish to my protein.
If you're looking for something cheesy, carby, potato-y, delicious, and satisfying, this dish will hit the spot and make you feel like you're not missing out on any food groups!
Spaghetti Squash Au Gratin
1 spaghetti squash, halved and deseeded
2 tbsp. olive oil
1 white onion, finely diced
2 tbsp. minced garlic
1/4 cup sour cream
1 cup shredded sharp Cheddar cheese
1/4 tsp ground nutmeg
Salt & Pepper to taste
Preheat oven 350F.
Place spaghetti squash halves on a cooking sheet, cut-side down. Bake for 1 hour.
Use a fork to scrape the squash out of the rind into a bowl.
In a sauté pan, cook onion for 3-5 minutes in olive oil over medium heat, or until onion is translucent.
Add garlic and cook an additional minute. Pour onion and garlic into bowl with spaghetti squash. Add the rest of the ingredients to the bowl and stir well.
Preheat oven 350F.
Pour the squash mixture into a greased 8x8 casserole dish.
Bake 30 minutes, or until top is crusty and golden brown.
Monday, October 6, 2014
Apple Cole Slaw
DAY 6:
I just made it through my first two shifts at work and while I struggled a bit, I'm happy to report that I did pretty well.
Coffee and soda turned out to be way harder to give up than I anticipated, and I did cave a bit. However, I only drank probably half or less of what I usually do. I successfully avoided the urge to order fast food with my other coworkers, but did not manage to meander past a homemade pumpkin doughnut my coworker made. Despite that, I made it through the weekend without too much trouble, so hopefully, it's only going to get easier.
I'm considering making a switch from coffee to tea. I rely on caffeine pretty heavily when I'm working, but tea seems like it might be a healthier option. I just don't know if it will give me the same kick that a big cup of coffee would. Any suggestions/advice???
This week, I'm concentrating on exercise, trying to establish a routine so I'll continue to do it. I enjoyed doing the yoga/pilates workout, but I've been a bit too busy the last couple days to do it. Walking and running is slightly hampered by the change in weather we're experiencing and my absolute disgust at having to turn on the heating system in my house. I know it's October, but I just can't fathom that this, again, is my life until probably March. As much as I love fall and winter, the first day of artificial heat always depresses me to no end.
That being said, apples are a big fun part of fall for me, so cooking and baking with them always makes me feel a little bit better. Every year in my neck of the woods, everybody flocks to two specific locations, the apple orchard and the cider mill. The orchard is a great place for families to walk through rows upon rows of apple trees, picking their own bright red apples to take home. The cider mill sits up against a shallow river surrounded by trees. The large back deck provides the perfect scenery for sitting outside and enjoying hot cider and a fresh cider doughnut. Two things I absolutely look forward to doing every year.
With my bag of fresh apples, I've been trying to think up some healthy ways to use them. My favorite ways are obviously in the form of pies, fritters and big dollops of apple butter. I decided to use apples in my cooking since baking is pretty much nonexistent for me right now. I loved the idea of chopping apples up julienne-style and tossing them among some cabbage and carrots for a sweet slaw.
My favorite slaw dressing is, unfortunately, a mayo-based one (I never seem to prefer the healthier options in life first!), so I continued that theme here, adding a little apple cider vinegar for extra tang and sweetness. I've head of people substituting Greek yogurt for mayo, but there's actually less carbs in mayo (and way more fat, yikes!), so I'll be sticking to mayonnaise for now. But, the yogurt idea is something I'll be keeping in mind for next year.
I'm busy brainstorming what this cole slaw would work well on and I think I've come up with something promising, but you'll have to wait and see. Until then, do any of you lovely people have suggestions for serving this deliciously sweet slaw???
Apple Cole Slaw
2 red apples (I used Cortland apples), julienned
2 cups green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1/2 cup julienned carrots
1/4 cup mayonnaise
1/8 cup apple cider vinegar
1 tbsp. honey
1 tbsp. lemon juice
Place the sliced vegetables into a large bowl.
In a separate bowl, combine the mayo, vinegar, honey and lemon juice together.
Pour the dressing over the slaw and mix well, coating all of the vegetables.
I just made it through my first two shifts at work and while I struggled a bit, I'm happy to report that I did pretty well.
Coffee and soda turned out to be way harder to give up than I anticipated, and I did cave a bit. However, I only drank probably half or less of what I usually do. I successfully avoided the urge to order fast food with my other coworkers, but did not manage to meander past a homemade pumpkin doughnut my coworker made. Despite that, I made it through the weekend without too much trouble, so hopefully, it's only going to get easier.
I'm considering making a switch from coffee to tea. I rely on caffeine pretty heavily when I'm working, but tea seems like it might be a healthier option. I just don't know if it will give me the same kick that a big cup of coffee would. Any suggestions/advice???
This week, I'm concentrating on exercise, trying to establish a routine so I'll continue to do it. I enjoyed doing the yoga/pilates workout, but I've been a bit too busy the last couple days to do it. Walking and running is slightly hampered by the change in weather we're experiencing and my absolute disgust at having to turn on the heating system in my house. I know it's October, but I just can't fathom that this, again, is my life until probably March. As much as I love fall and winter, the first day of artificial heat always depresses me to no end.
That being said, apples are a big fun part of fall for me, so cooking and baking with them always makes me feel a little bit better. Every year in my neck of the woods, everybody flocks to two specific locations, the apple orchard and the cider mill. The orchard is a great place for families to walk through rows upon rows of apple trees, picking their own bright red apples to take home. The cider mill sits up against a shallow river surrounded by trees. The large back deck provides the perfect scenery for sitting outside and enjoying hot cider and a fresh cider doughnut. Two things I absolutely look forward to doing every year.
With my bag of fresh apples, I've been trying to think up some healthy ways to use them. My favorite ways are obviously in the form of pies, fritters and big dollops of apple butter. I decided to use apples in my cooking since baking is pretty much nonexistent for me right now. I loved the idea of chopping apples up julienne-style and tossing them among some cabbage and carrots for a sweet slaw.
My favorite slaw dressing is, unfortunately, a mayo-based one (I never seem to prefer the healthier options in life first!), so I continued that theme here, adding a little apple cider vinegar for extra tang and sweetness. I've head of people substituting Greek yogurt for mayo, but there's actually less carbs in mayo (and way more fat, yikes!), so I'll be sticking to mayonnaise for now. But, the yogurt idea is something I'll be keeping in mind for next year.
I'm busy brainstorming what this cole slaw would work well on and I think I've come up with something promising, but you'll have to wait and see. Until then, do any of you lovely people have suggestions for serving this deliciously sweet slaw???
Apple Cole Slaw
2 red apples (I used Cortland apples), julienned
2 cups green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1/2 cup julienned carrots
1/4 cup mayonnaise
1/8 cup apple cider vinegar
1 tbsp. honey
1 tbsp. lemon juice
Place the sliced vegetables into a large bowl.
In a separate bowl, combine the mayo, vinegar, honey and lemon juice together.
Pour the dressing over the slaw and mix well, coating all of the vegetables.
Friday, October 3, 2014
Moroccan Rainbow Carrot Salad
DAY THREE:
I am wholeheartedly concerned that this entire blog is going to turn into a daily reminder of how I totally suck and can't stick to my diet.
Because that is my life so far. The last two days have been really hard. Temptation is literally everywhere, and from the minute I put limits on what I would allow myself, I started craving EVERYTHINGGGG I could no longer have.
Yesterday, I got my walk in and grabbed all three dogs and shoved them into the car for a leisurely ride amongst the beautiful fall foliage. That led to a stop at the Amish market near my house where, literally, everything was pumpkin spiced. From candles and chapstick to coffee creamer and whoopie pies, I couldn't escape it. Not to mention that I was still in yoga pants from my walk so I totally looked like a pumpkin-spice-obsessed-kind-of-girl anyway. You know what girls I'm talking about. Chances are, you might be one of them. Like me.
Anyway, I managed to escape with only a pumpkin spice latte with sugar-free creamer (still tons of calories, mind you, but more forgivable than a whole slice of pumpkin pie) and a package of beef sticks for the dogs to fight over. Battle slightly won.
Then, I went home and caught up on some recorded television while the dishwasher and washing machine ran because I like to think that their ability to run independently from me still makes me an expert multi-tasker - "What did I do today? I did the dishes, the laundry and fantasized about Sons of Anarchy, all at the same time." Speaking of which, I hope you're all watching SOA because It. Is. Nuts. I want to walk around in Kurt Sutter's brain for like an hour because I'm fairly certain it works completely opposite of mine. So much destruction. So much anxiety. For someone who thought Charlie Hunnam's Jax was way hotter than he could ever be scary... I was wrong.
The rest of my TV watching experience had to be more lighthearted, just for the sake of helping me cope with what the Sons put me through emotionally. The Big Bang Theory and The Tonight Show with Jimmy Fallon always make me smile. Seriously, I want to be real-life best friends with Sheldon Cooper and desperately yearn for the day when I can invite friends to my house purely for the purposes of having a lip sync contest or an unpredictable game of 'What's In The Box?'
I will say, though, the challenge for me yesterday was sitting down to watch my shows without snacking on something terrible for me. Before, it was always a bottomless bag of chips or a bowl of ice cream. This time, I held off as long as I could, knowing that it wasn't hunger that preoccupied my brain, but the habit I'd developed of snacking during DVR time. When I did finally break, I opted for baby carrots and dip. Might not seem like much, but it was a pretty substantial victory for me.
I did great until late last night, when I got a surprise phone call from an old friend from high school who was in town and hoping to catch up at the local bar for beer and wings. Wings? I'm not really a fan since most bars don't cook them up the only way I like them: boneless. So, that was fine. But the beer? I can straight up tell you I don't have a drinking problem by any means, but having a beer at this establishment was like another habit. I never walked into this place, and DIDN'T have one. It didn't help that the bartender and wait staff are all friends of mine who know my preferences and never hesitate to slam my brand down on the bar in front of me before I even have to ask.
So, there you have it. I gave in to a beer. Or three. Three beers. Not low-carb. Mostly all-carb, really. I'm not impressed by my lack of willpower, but I'm hoping from here on out I can be a little stronger about saying 'no' to all the bad foods and drinks I'm used to. For me, like most people, dieting and weight loss is all about breaking bad habits, and I'm doing it slowly but surely.
OK, so enough about my day. I made you another salad. I'm trying to make salads that are different from your typical lettuce and veggies and maybe a little protein on top. And, I'm trying to stuff every bite with as much flavor as humanly possible so I don't feel deprived.
These carrots were a farmer's market find and I wanted to find a way to use them that would show off their pretty colors. There's so much flavor in this that I can't... I don't even... It'll just blow your mind. I'm not well versed in the ways of Moroccan food but I knew I loved the flavor of cumin so I tried it, and now I'm dying to try more.
Be prepared to see a lot more Moroccan-inspired recipes from here on out because I am slightly obsessed!
Moroccan Rainbow Carrot Salad
3 cups chopped, peeled rainbow carrots
2 tbsp. white wine vinegar
1 tbsp. olive oil
1/2 tbsp. minced garlic
2 tsp. ground cumin
1 tsp honey
1/2 tsp sweet paprika
1/8 tsp cinnamon
Salt & Pepper to taste
1/2 cup fresh chopped parsley
Bring a pot of water to a boil. Cook carrots in boiling water for 5-7 minutes, or until fork tender. Drain.
In a large bowl, combine the rest of the ingredients together. You may desire to hold the parsley for a garnish at the end.
Add the carrots to the bowl and gently toss the carrots to evenly coat them with the dressing.
I am wholeheartedly concerned that this entire blog is going to turn into a daily reminder of how I totally suck and can't stick to my diet.
Because that is my life so far. The last two days have been really hard. Temptation is literally everywhere, and from the minute I put limits on what I would allow myself, I started craving EVERYTHINGGGG I could no longer have.
Yesterday, I got my walk in and grabbed all three dogs and shoved them into the car for a leisurely ride amongst the beautiful fall foliage. That led to a stop at the Amish market near my house where, literally, everything was pumpkin spiced. From candles and chapstick to coffee creamer and whoopie pies, I couldn't escape it. Not to mention that I was still in yoga pants from my walk so I totally looked like a pumpkin-spice-obsessed-kind-of-girl anyway. You know what girls I'm talking about. Chances are, you might be one of them. Like me.
Anyway, I managed to escape with only a pumpkin spice latte with sugar-free creamer (still tons of calories, mind you, but more forgivable than a whole slice of pumpkin pie) and a package of beef sticks for the dogs to fight over. Battle slightly won.
Then, I went home and caught up on some recorded television while the dishwasher and washing machine ran because I like to think that their ability to run independently from me still makes me an expert multi-tasker - "What did I do today? I did the dishes, the laundry and fantasized about Sons of Anarchy, all at the same time." Speaking of which, I hope you're all watching SOA because It. Is. Nuts. I want to walk around in Kurt Sutter's brain for like an hour because I'm fairly certain it works completely opposite of mine. So much destruction. So much anxiety. For someone who thought Charlie Hunnam's Jax was way hotter than he could ever be scary... I was wrong.
The rest of my TV watching experience had to be more lighthearted, just for the sake of helping me cope with what the Sons put me through emotionally. The Big Bang Theory and The Tonight Show with Jimmy Fallon always make me smile. Seriously, I want to be real-life best friends with Sheldon Cooper and desperately yearn for the day when I can invite friends to my house purely for the purposes of having a lip sync contest or an unpredictable game of 'What's In The Box?'
I will say, though, the challenge for me yesterday was sitting down to watch my shows without snacking on something terrible for me. Before, it was always a bottomless bag of chips or a bowl of ice cream. This time, I held off as long as I could, knowing that it wasn't hunger that preoccupied my brain, but the habit I'd developed of snacking during DVR time. When I did finally break, I opted for baby carrots and dip. Might not seem like much, but it was a pretty substantial victory for me.
I did great until late last night, when I got a surprise phone call from an old friend from high school who was in town and hoping to catch up at the local bar for beer and wings. Wings? I'm not really a fan since most bars don't cook them up the only way I like them: boneless. So, that was fine. But the beer? I can straight up tell you I don't have a drinking problem by any means, but having a beer at this establishment was like another habit. I never walked into this place, and DIDN'T have one. It didn't help that the bartender and wait staff are all friends of mine who know my preferences and never hesitate to slam my brand down on the bar in front of me before I even have to ask.
So, there you have it. I gave in to a beer. Or three. Three beers. Not low-carb. Mostly all-carb, really. I'm not impressed by my lack of willpower, but I'm hoping from here on out I can be a little stronger about saying 'no' to all the bad foods and drinks I'm used to. For me, like most people, dieting and weight loss is all about breaking bad habits, and I'm doing it slowly but surely.
OK, so enough about my day. I made you another salad. I'm trying to make salads that are different from your typical lettuce and veggies and maybe a little protein on top. And, I'm trying to stuff every bite with as much flavor as humanly possible so I don't feel deprived.
These carrots were a farmer's market find and I wanted to find a way to use them that would show off their pretty colors. There's so much flavor in this that I can't... I don't even... It'll just blow your mind. I'm not well versed in the ways of Moroccan food but I knew I loved the flavor of cumin so I tried it, and now I'm dying to try more.
Be prepared to see a lot more Moroccan-inspired recipes from here on out because I am slightly obsessed!
Moroccan Rainbow Carrot Salad
3 cups chopped, peeled rainbow carrots
2 tbsp. white wine vinegar
1 tbsp. olive oil
1/2 tbsp. minced garlic
2 tsp. ground cumin
1 tsp honey
1/2 tsp sweet paprika
1/8 tsp cinnamon
Salt & Pepper to taste
1/2 cup fresh chopped parsley
Bring a pot of water to a boil. Cook carrots in boiling water for 5-7 minutes, or until fork tender. Drain.
In a large bowl, combine the rest of the ingredients together. You may desire to hold the parsley for a garnish at the end.
Add the carrots to the bowl and gently toss the carrots to evenly coat them with the dressing.
Thursday, October 2, 2014
Roasted Beet Salad
DAY 2:
Well, I made it through Day Uno without strangling anyone, and only one or two minor hiccups in the way of food.
My first mistake was miscalculating the amount of creamer I use in my coffee. To be fair, I drink a lot of coffee, probably 5-6 cups a day (cups being the actual measurement, not the number of mugs which usually measure out to 1.5-2 cups). I never measure the creamer, instead opting to pour until the color of the coffee is light enough shade to meet my approval. Assuming I use one serving of creamer per cup, at 30 calories a serving, I'm looking at 150-180 calories in coffee alone.
That being said, I'm giving up coffee.
It's going to be hard, and I'm making this declaration without knowing for sure how I'm going to function on my first night shift sans caffeine, but these are empty calories that I need to say bye-bye to. And since I can't tolerate black coffee (hello... I have the taste buds of a six-year-old), I have to say goodbye to all of it.
I also failed my first peer-pressure obstacle. Ok, not really in that dramatic sense, but more like how I stopped by the elementary school my mother works at and came in contact with a jar of freshly made salsa. Not just any salsa, but 'Ellen's Salsa'. This stuff is legendary and even though Ellen gave me the recipe for it years ago, I refuse to make it because it's not 'Ellen's Salsa'. I don't know if that makes any sense, but long story short, it's not the same and I wait patiently all summer for that jar. And, the tortilla chips I inhale along with it. My mind played tricks on me, one side telling me to stay strong while the other convinced me that this was a once-a-year kind of thing and I should splurge, just this once. That side won.
Thankfully, I managed to keep myself from annihilating the whole jar, opting for one serving of chips and salsa instead of the four or five I really wanted.
The rest of the day went much better. I cooked some chicken because chicken is pretty much my whole life now. I made my dog some homemade treats using a recipe I'll be sharing later this month (in honor of Tundra's 2nd birthday). I exercised in the form of a brisk walk and a pathetic attempt at a yoga-pilates combo DVD I'm trying. I'm sure hoping that this workout gets a little easier as I get stronger because... wow. I felt like a putz, and no doubt looked like one, too. Balance and coordination need some major work.
Overall, for my first day, I think I did 'OK'. I can see where major improvements need to be made, but hopefully, chronicling my experiences will help me fix my mistakes with time.
Now, onto the food...
Beets are not something we ate regularly in my family. By that, I mean not at all. Never. Up until last year, I didn't even know I liked beets. And honestly, since I've only ever had them roasted, we still can't be sure I like them in their purest form. I do know, however, that I love them in this form: roasted and served with crumbles of bleu cheese and toasted walnuts.
And then, there's the roughage to consider. You could most certainly use spinach or arugula, as I've seen some other salads do. But me? I've got three months of spinach and arugula consumption in my future, so... no. Plus, I'm a firm believer in using all parts of the plant or animal in my cooking. Waste not, right?
So, my tender, juicy, reddish - color that should not naturally occur in nature but totally does - beets are nestled on top of their own greens. The result?
Not your typical salad, that's for sure.
Roasted Beet Salad
6 beets
2 tbsp. olive oil
Salt & Pepper to taste
1/3 cup Balsamic Vinaigrette
1/4 cup bleu cheese crumble
1/4 cup walnuts, whole
2-3 cups beet greens
Preheat oven to 375F.
Quarter the beets and place them on aluminum foil. Drizzle with the olive oil and season to taste. Close aluminum foil around beets and place on a baking sheet.
Roast for 45-55 minutes. Let cool.
In a dry pan, toast walnuts over medium heat until fragrant. Remove from heat and cool. Give walnuts a rough chop.
Place beet greens in large serving bowl. Add the beets, balsamic vinaigrette, walnuts and bleu cheese. Toss lightly, coating everything with vinaigrette without breaking apart the bleu cheese crumbles. You may wish to add those after everything's mixed together.
Well, I made it through Day Uno without strangling anyone, and only one or two minor hiccups in the way of food.
My first mistake was miscalculating the amount of creamer I use in my coffee. To be fair, I drink a lot of coffee, probably 5-6 cups a day (cups being the actual measurement, not the number of mugs which usually measure out to 1.5-2 cups). I never measure the creamer, instead opting to pour until the color of the coffee is light enough shade to meet my approval. Assuming I use one serving of creamer per cup, at 30 calories a serving, I'm looking at 150-180 calories in coffee alone.
That being said, I'm giving up coffee.
It's going to be hard, and I'm making this declaration without knowing for sure how I'm going to function on my first night shift sans caffeine, but these are empty calories that I need to say bye-bye to. And since I can't tolerate black coffee (hello... I have the taste buds of a six-year-old), I have to say goodbye to all of it.
I also failed my first peer-pressure obstacle. Ok, not really in that dramatic sense, but more like how I stopped by the elementary school my mother works at and came in contact with a jar of freshly made salsa. Not just any salsa, but 'Ellen's Salsa'. This stuff is legendary and even though Ellen gave me the recipe for it years ago, I refuse to make it because it's not 'Ellen's Salsa'. I don't know if that makes any sense, but long story short, it's not the same and I wait patiently all summer for that jar. And, the tortilla chips I inhale along with it. My mind played tricks on me, one side telling me to stay strong while the other convinced me that this was a once-a-year kind of thing and I should splurge, just this once. That side won.
Thankfully, I managed to keep myself from annihilating the whole jar, opting for one serving of chips and salsa instead of the four or five I really wanted.
The rest of the day went much better. I cooked some chicken because chicken is pretty much my whole life now. I made my dog some homemade treats using a recipe I'll be sharing later this month (in honor of Tundra's 2nd birthday). I exercised in the form of a brisk walk and a pathetic attempt at a yoga-pilates combo DVD I'm trying. I'm sure hoping that this workout gets a little easier as I get stronger because... wow. I felt like a putz, and no doubt looked like one, too. Balance and coordination need some major work.
Overall, for my first day, I think I did 'OK'. I can see where major improvements need to be made, but hopefully, chronicling my experiences will help me fix my mistakes with time.
Now, onto the food...
Beets are not something we ate regularly in my family. By that, I mean not at all. Never. Up until last year, I didn't even know I liked beets. And honestly, since I've only ever had them roasted, we still can't be sure I like them in their purest form. I do know, however, that I love them in this form: roasted and served with crumbles of bleu cheese and toasted walnuts.
And then, there's the roughage to consider. You could most certainly use spinach or arugula, as I've seen some other salads do. But me? I've got three months of spinach and arugula consumption in my future, so... no. Plus, I'm a firm believer in using all parts of the plant or animal in my cooking. Waste not, right?
So, my tender, juicy, reddish - color that should not naturally occur in nature but totally does - beets are nestled on top of their own greens. The result?
Not your typical salad, that's for sure.
Roasted Beet Salad
6 beets
2 tbsp. olive oil
Salt & Pepper to taste
1/3 cup Balsamic Vinaigrette
1/4 cup bleu cheese crumble
1/4 cup walnuts, whole
2-3 cups beet greens
Preheat oven to 375F.
Quarter the beets and place them on aluminum foil. Drizzle with the olive oil and season to taste. Close aluminum foil around beets and place on a baking sheet.
Roast for 45-55 minutes. Let cool.
In a dry pan, toast walnuts over medium heat until fragrant. Remove from heat and cool. Give walnuts a rough chop.
Place beet greens in large serving bowl. Add the beets, balsamic vinaigrette, walnuts and bleu cheese. Toss lightly, coating everything with vinaigrette without breaking apart the bleu cheese crumbles. You may wish to add those after everything's mixed together.
Tuesday, July 1, 2014
Samoa Cheesecake
I can't even...
We rarely talk about the things in my life that I obsess over from day to day. That may have to change as I'm finding more and more things worthy of obsession and there's not enough space in my head to contain them all.
Be prepared for some of these obsessions to spew forth onto your computer screen in the coming weeks.
Like, let's talk about how my best friend works at the Gap (with a Master's degree, thanks Economy!) and is, like, my favorite fashionista because she is always on point with new trends. All the time. I can't even keep up. While I was obsessing over crackle nail polish last year, she was dousing her tips in a tie-dye water-bath. If you don't know what I'm talking about, consult Pinterest. But just know that her tie-dye manicure was way cooler than my shattered polish.
She always wins. Marcia Marcia Marcia!
Ok, now that we've established that I'm horrendously not in-style, I can say that our friendship works solely on the fact that, like in the ways of fashion, we are both keen on trying new things and exploring and, sometimes, failing miserably. She wears crazy trendy outfits. I have dyed my hair every color under the sun (my brother estimated "755 times"... I think that's a little too high, and a tad too specific). She loves traveling on a whim. I love cooking and exploring culture via my tastebuds. We learn about the best of the best through each other. And that makes us great.
I'm telling you this because I'm dedicating this cheesecake to her. She's going to be coming to visit my over the weekend, and I plan on making this for her.
Why?
Because for one, it's amazing. Tell me that anything that tastes like Samoas isn't amazing... you can't do it. And two, we have a mutual love and respect for Samoas and anything Samoa-related. It can be the actual cookie, some Samoa Dip, or even that storebough Samoa creamer (I love coffee, but she puts it in hot chocolate... delicious either way!). So, when I saw it, I immediately knew what we would be chowing down on this weekend.
I used an Oreo crust because, well, I love Oreo crusts. The filling is a caramel coconut cheesecake that is delicious enough to eat all on its own. But, combine that with the topping, which tastes like you totally scraped it right off the cookie, and you're in heaven.
We will be inhaling this all weekend long because it's the 4th of July weekend. And, because calories don't count on holidays.
What are your plans for the 4th???
Samoa Cheesecake
(adapted from Gimme Some Oven)
Crust:
1 1/3 cup crushed chocolate cookies (I used Oreos)
1/3 shredded coconut
1/3 cup butter, melted
Filling:
3 8oz. packages cream cheese, softened
3 eggs
1 cup packed light brown sugar
1 tbsp coconut extract
1 1/4 cup shredded coconut
Topping:
2 cups shredded coconut
1 1/4 cups Caramel Sauce
1/4 cup melted dark chocolate
Preheat oven 350F.
For the crust, combine all ingredients in a large bowl. Press down into the bottom of a greased springform pan wrapped in a double layer of aluminum foil. Bake the crust for 10 minutes, then let cool.
Reduce oven temperature to 325F.
For the filling, beat the cream cheese, brown sugar and coconut extract together on medium until the cream cheese is smooth. Add eggs and beat for an additional minute on low. Fold in the coconut until evenly distributed. Pour into the crust. Bake in a water bath for 45-50 minutes.
Refrigerate overnight.
For the topping, preheat oven 350F.
On a tin foil-lined baking sheet, spread the coconut into a thin even layer. Bake 5-6 minutes.
Give the coconut flakes a quick stir around the baking sheet to flip as many flakes as you can. Maintain a thin, even layer. Bake an additional 3-4 minutes, or until golden brown.
Toss the toasted coconut in 3/4 cup of caramel sauce until evenly distributed.
Spread 1/4 cup of the caramel sauce over the top of the cheesecake. Use a fork to pat down the sticky coconut in a thick layer on top of the cheesecake.
Drizzle the remaining 1/4 cup of caramel and dark chocolate over the top.
We rarely talk about the things in my life that I obsess over from day to day. That may have to change as I'm finding more and more things worthy of obsession and there's not enough space in my head to contain them all.
Be prepared for some of these obsessions to spew forth onto your computer screen in the coming weeks.
Like, let's talk about how my best friend works at the Gap (with a Master's degree, thanks Economy!) and is, like, my favorite fashionista because she is always on point with new trends. All the time. I can't even keep up. While I was obsessing over crackle nail polish last year, she was dousing her tips in a tie-dye water-bath. If you don't know what I'm talking about, consult Pinterest. But just know that her tie-dye manicure was way cooler than my shattered polish.
She always wins. Marcia Marcia Marcia!
Ok, now that we've established that I'm horrendously not in-style, I can say that our friendship works solely on the fact that, like in the ways of fashion, we are both keen on trying new things and exploring and, sometimes, failing miserably. She wears crazy trendy outfits. I have dyed my hair every color under the sun (my brother estimated "755 times"... I think that's a little too high, and a tad too specific). She loves traveling on a whim. I love cooking and exploring culture via my tastebuds. We learn about the best of the best through each other. And that makes us great.
I'm telling you this because I'm dedicating this cheesecake to her. She's going to be coming to visit my over the weekend, and I plan on making this for her.
Why?
Because for one, it's amazing. Tell me that anything that tastes like Samoas isn't amazing... you can't do it. And two, we have a mutual love and respect for Samoas and anything Samoa-related. It can be the actual cookie, some Samoa Dip, or even that storebough Samoa creamer (I love coffee, but she puts it in hot chocolate... delicious either way!). So, when I saw it, I immediately knew what we would be chowing down on this weekend.
I used an Oreo crust because, well, I love Oreo crusts. The filling is a caramel coconut cheesecake that is delicious enough to eat all on its own. But, combine that with the topping, which tastes like you totally scraped it right off the cookie, and you're in heaven.
We will be inhaling this all weekend long because it's the 4th of July weekend. And, because calories don't count on holidays.
What are your plans for the 4th???
Samoa Cheesecake
(adapted from Gimme Some Oven)
Crust:
1 1/3 cup crushed chocolate cookies (I used Oreos)
1/3 shredded coconut
1/3 cup butter, melted
Filling:
3 8oz. packages cream cheese, softened
3 eggs
1 cup packed light brown sugar
1 tbsp coconut extract
1 1/4 cup shredded coconut
Topping:
2 cups shredded coconut
1 1/4 cups Caramel Sauce
1/4 cup melted dark chocolate
Preheat oven 350F.
For the crust, combine all ingredients in a large bowl. Press down into the bottom of a greased springform pan wrapped in a double layer of aluminum foil. Bake the crust for 10 minutes, then let cool.
Reduce oven temperature to 325F.
For the filling, beat the cream cheese, brown sugar and coconut extract together on medium until the cream cheese is smooth. Add eggs and beat for an additional minute on low. Fold in the coconut until evenly distributed. Pour into the crust. Bake in a water bath for 45-50 minutes.
Refrigerate overnight.
For the topping, preheat oven 350F.
On a tin foil-lined baking sheet, spread the coconut into a thin even layer. Bake 5-6 minutes.
Give the coconut flakes a quick stir around the baking sheet to flip as many flakes as you can. Maintain a thin, even layer. Bake an additional 3-4 minutes, or until golden brown.
Toss the toasted coconut in 3/4 cup of caramel sauce until evenly distributed.
Spread 1/4 cup of the caramel sauce over the top of the cheesecake. Use a fork to pat down the sticky coconut in a thick layer on top of the cheesecake.
Drizzle the remaining 1/4 cup of caramel and dark chocolate over the top.
Tuesday, June 24, 2014
Grilled Lobster Tails with Garlic Parsley Butter
I don't eat a lot of lobster.
As in, up until, say, a couple weeks ago, I had never even tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
This recipe is, by far, the easiest, simplest and purest way to eat lobster. Because it's summer, there's nothing I love more than firing up the grill. And by firing up the grill, I most certainly mean having someone over to fire up the grill and cook me food. I'm just not a griller by design, but I love anything that comes off of it.
Like I said, this is super easy, and would probably be my method of choice if I were planning a Surf&Turf type meal. And the butter? Oh. My. Word. It's just too garlicky and buttery for words.
I love this. I can't say anymore words. Just...
I love this.
Grilled Lobster Tails with Garlic Parsley Butter
(adapted from Taste of Home)
2 frozen lobster tails
1 stick butter
2 tbsp. minced garlic
2 tbsp. minced fresh parsley
Salt & Pepper to taste
In a sauce pan, melt butter with garlic and parsley over low heat.
Use scissors to cut the top of the lobster tail shell length-wise all the way to the fin. Do not cut the fin. Open the shell wide and pull the meat from the walls of the shell, letting it sit loosely in and on top of the lobster shell.
Pour 1/2 of the butter over the tops of each lobster and cover with plastic. Refrigerate for 30 minutes.
Set lobster meat-side-down on a hot grill. Cook covered until the lobster meat is cream-white in color, about 10 minutes.
Serve with the remaining butter.
As in, up until, say, a couple weeks ago, I had never even tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
This recipe is, by far, the easiest, simplest and purest way to eat lobster. Because it's summer, there's nothing I love more than firing up the grill. And by firing up the grill, I most certainly mean having someone over to fire up the grill and cook me food. I'm just not a griller by design, but I love anything that comes off of it.
Like I said, this is super easy, and would probably be my method of choice if I were planning a Surf&Turf type meal. And the butter? Oh. My. Word. It's just too garlicky and buttery for words.
I love this. I can't say anymore words. Just...
I love this.
Grilled Lobster Tails with Garlic Parsley Butter
(adapted from Taste of Home)
2 frozen lobster tails
1 stick butter
2 tbsp. minced garlic
2 tbsp. minced fresh parsley
Salt & Pepper to taste
In a sauce pan, melt butter with garlic and parsley over low heat.
Use scissors to cut the top of the lobster tail shell length-wise all the way to the fin. Do not cut the fin. Open the shell wide and pull the meat from the walls of the shell, letting it sit loosely in and on top of the lobster shell.
Pour 1/2 of the butter over the tops of each lobster and cover with plastic. Refrigerate for 30 minutes.
Set lobster meat-side-down on a hot grill. Cook covered until the lobster meat is cream-white in color, about 10 minutes.
Serve with the remaining butter.
Lobster Newburg
I don't eat a lot of lobster.
As in, up until, say, a couple weeks ago, I had never even tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
I've seen Lobster Newberg before. I've never indulged, but I've seen it pass by my table as waiters rush it away to another customer. It's always something I've wanted to try and probably one of the main reasons I decided to go so hardcore with lobster this summer. What I always notice is the way this dish is served differently in every place you go. I've seen it served inside puff pastry shells, over buttery biscuits, pot-pie style, and even over mashed potatoes. I decided that since the vessel on which this glorious concoction sits was clearly not of the highest importance, I could use that to my advantage. I decided to get some store-bought puff pastry shells to serve as my boat.
Now, I know I always say this any time I take a shortcut, but here's the thing: anytime I use puff pastry, I buy the box at the store. I don't even know how to make puff pastry or if I even have the tools and machinery necessary to make dough that thin. That's how little I've researched homemade puff pastry. Anyway, I figure if I'm going to buy the stuff, I might as well buy the shell-shaped stuff and save myself one extra step. You, my lovely invisible friends, can do it however you please. This is purely my own interpretation.
That being said, the dough is definitely not the star in this dish anyway. It's there to soak up the sauce and provide a little extra texture to this creamy, meaty dish. The cognac and orange juice add a little fruity flavor, but mostly it's just.... good. How else can I describe it?
Just... good.
Lobster Newburg
(serves 2)
4-6 store-bought Pastry shells, cooked per package directions
1 lb. cooked lobster meat
2 tbsp. butter
2 tbsp. flour
1 cup cream
2 egg yolks
3 tbsp. cognac
3 tbsp. orange juice
2 tsp onion powder
1 tsp dried tarragon
1 tsp cayenne pepper
Salt & Pepper to taste
Orange zest for garnish
Chives for garnish
Melt butter in sauce pan over medium heat. Stir in flour and cook for 2-3 minutes, creating a roux. Add cream to roux and stir continuously for 3-5 minutes to allow thickening.
Whisk egg yolks in a small bowl. Spoon a bit of the hot cream mixture into the bowl at a time to bring the temper the eggs. When the eggs are hot, but not scrambled, pour the bowl back into the sauce pan and stir well.
Add cognac, orange juice, onion powder, tarragon, cayenne and lobster meat to cream sauce. Let cook for an additional 7-10 minutes, stirring occasionally. Season to taste.
Divide the cream sauce equally among the puff pastry shells. Sprinkle a small garnish of orange zest over the top. Add a few long sprigs of chives as a festive garnish.
As in, up until, say, a couple weeks ago, I had never even tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
I've seen Lobster Newberg before. I've never indulged, but I've seen it pass by my table as waiters rush it away to another customer. It's always something I've wanted to try and probably one of the main reasons I decided to go so hardcore with lobster this summer. What I always notice is the way this dish is served differently in every place you go. I've seen it served inside puff pastry shells, over buttery biscuits, pot-pie style, and even over mashed potatoes. I decided that since the vessel on which this glorious concoction sits was clearly not of the highest importance, I could use that to my advantage. I decided to get some store-bought puff pastry shells to serve as my boat.
Now, I know I always say this any time I take a shortcut, but here's the thing: anytime I use puff pastry, I buy the box at the store. I don't even know how to make puff pastry or if I even have the tools and machinery necessary to make dough that thin. That's how little I've researched homemade puff pastry. Anyway, I figure if I'm going to buy the stuff, I might as well buy the shell-shaped stuff and save myself one extra step. You, my lovely invisible friends, can do it however you please. This is purely my own interpretation.
That being said, the dough is definitely not the star in this dish anyway. It's there to soak up the sauce and provide a little extra texture to this creamy, meaty dish. The cognac and orange juice add a little fruity flavor, but mostly it's just.... good. How else can I describe it?
Just... good.
Lobster Newburg
(serves 2)
4-6 store-bought Pastry shells, cooked per package directions
1 lb. cooked lobster meat
2 tbsp. butter
2 tbsp. flour
1 cup cream
2 egg yolks
3 tbsp. cognac
3 tbsp. orange juice
2 tsp onion powder
1 tsp dried tarragon
1 tsp cayenne pepper
Salt & Pepper to taste
Orange zest for garnish
Chives for garnish
Melt butter in sauce pan over medium heat. Stir in flour and cook for 2-3 minutes, creating a roux. Add cream to roux and stir continuously for 3-5 minutes to allow thickening.
Whisk egg yolks in a small bowl. Spoon a bit of the hot cream mixture into the bowl at a time to bring the temper the eggs. When the eggs are hot, but not scrambled, pour the bowl back into the sauce pan and stir well.
Add cognac, orange juice, onion powder, tarragon, cayenne and lobster meat to cream sauce. Let cook for an additional 7-10 minutes, stirring occasionally. Season to taste.
Divide the cream sauce equally among the puff pastry shells. Sprinkle a small garnish of orange zest over the top. Add a few long sprigs of chives as a festive garnish.
Tuesday, June 17, 2014
Lobster Thermidor
I don't eat a lot of lobster.
As in, up until, say, a couple weeks ago, I had never even tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
As in, up until, say, a couple weeks ago, I had never even tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
I'm not going to lie when I say that the look of this recipe made me a little... nervous. At least, at first. Something about the look and preparation made me iffy. As in, I kind of thought it was like a twice baked potato or something. I don't know, maybe I am exaggerating, or I just have a crazy, messed up imagination. Whatever it is, the only thing that pulled me in was the ingredients, which I felt like I could taste through my computer...
Now, that is DEFINITELY my crazy, messed up imagination.
It just sounded so good that I couldn't overlook it. And, boy, am I glad I did! This is basically like a super-rich, over-the-top lobster mac & cheese (without the mac) stuffed into a lobster shell and baked. There's cheese and lobster and terragon and white wine and bread crumbs...
Basically all the things that make a crazy indulgent dinner... but still incredibly easy to make.
That's kind of my favorite dinner... indulgent, tasty and super easy.
Ergo, this is my new favorite dinner.
Lobster Thermidor
2 lobsters
1 tbsp olive oil
1/2 white onion
2 tbsp garlic
3 tbsp butter
3 tbsp flour
1 1/2 cup milk
1/4 white wine
2 tbsp Dijon mustard
1 tsp dried tarragon
Salt & Pepper to taste
1 cup grated Cheddar cheese
1/4 cup Italian-style Panko bread crumbs
1 tbsp melted butter
Cook lobsters in boiling water. Crack lobsters in half and scoop out all meat. Save the halved shells.
Cook onions in sauce pan over medium heat in olive oil for 3-5 minutes, or until fragrant and translucent. Add garlic and cook an additional minute.
Add butter and let melt. Stir in flour and cook for 1-2 minutes to create a roux.
Stir in milk and white wine and continue stirring until thickened. Add in Dijon, tarragon, cheddar and seasoning. Cook until cheese has melted and sauce is smooth. Remove from heat and stir in lobster meat.
Preheat oven 350F.
Place shells on a baking sheet with inside shell facing up to make a bowl shape. Spoon cheesy lobster mixture into each shell.
Combine melted butter and Panko crumbs. Sprinkle bread crumbs over the top of each lobster half.
Bake for 8-10 minutes or until bread crumbs are golden brown.
Saturday, June 7, 2014
Lobster Macaroni & Cheese
I don't eat a lot of lobster.
As in, up until, say, a couple weeks ago, I had never even tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
As in, up until, say, a couple weeks ago, I had never even tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
This was actually the second time I had cooked with lobster, after a simple grill and dunk in garlic herb butter ended so successfully. I like living well within my comfort zone, so making a mac & cheese seemed like the best way to transition my palette into a full-on seafood loving machine.
I generally always start my mac & cheeses with the same initial steps and this is no exception. It's and easy, fool-proof way of getting the texture and style of mac that I love most. For this recipe, I included some lobster meat, chives, tarragon and paprika to boost the flavor to an unimaginable level, or at least, to a place where infinite numbers of adjectives could be used and I don't have time or space for all of them. I'll just stick to a few that really describe this well, such as cheesy, savory, succulent, creamy, crispy (thanks bread crumbs), buttery, warm (thanks hot sauce and paprika), and delightful.
With a description like that, why haven't you made this yet?
Lobster Macaroni & Cheese
1 lb. macaroni pasta
2 tbsp olive oil
1/2 white onion, finely diced
2 tbsp minced garlic
3 tbsp. butter
3 tbsp flour
3/4 cup milk
1/2 cup white wine
1/2 cup white wine
1 cup grated gruyere cheese
1 cup grated sharp cheddar
2 tbsp. fresh minced tarragon
1 tsp hot sauce
1 tsp paprika
1/4 tsp ground nutmeg
Salt & Pepper to taste
1 lb. cooked lobster meat
1/2 cup Italian-style Panko bread crumbs
2 tbsp melted butter
2 tbsp finely diced chives
Preheat the oven to 375 F.
Cook and drain pasta according to package directions.
In a large saucepan, cook onions in olive oil over medium heat until translucent, about five minutes. Add garlic and cook an additional minute.
Add butter to pan and let melt, then add flour and cook for 1-2 minutes to create a roux, stirring constantly. Add milk and white wine and stir consistently to allow the mixture to thicken. Add the cheese in portions. Let melt until the mixture becomes smooth. Stir in the lobster, nutmeg, tarragon, hot sauce, paprika and seasoning. Remove from heat and pour over the macaroni.
In a small bowl, combine butter, and panko crumbs. Sprinkle over the top of the cheese mixture.
Bake for 30-35 minutes or until the cheese is browned and bubbly.
Sprinkle chives over the top for garnish.
Friday, June 6, 2014
Lobster Sambuca
I don't eat a lot of lobster.
As in, up until, say, a couple weeks ago, I had never even tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
As in, up until, say, a couple weeks ago, I had never even tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
But...
Okay, let's get serious for a minute. See, at the tender age of twenty-something, I have had my share of raucous, irresponsible nights. There have been nights when I have partied all night, drank too much, made an all-around mess of myself, et cetera. Now, I'm definitely old enough to know that my poor decision-making skills are purely my own fault, but I can't help but keep a little list in the back of my mind at all times of potential culprits to blame. This list is comprised 99% of alcohols I'll never touch again, including the following:
- Four Loko. Now banned in a lot of places, and for GOOD REASON!
- Jack Daniels. You're a mean, mean man, Jack.
- Tequila. Any tequila. Anything with a worm in it is bad news.
- Green Apple Schnapps. You ruined a whole month of my college experience.
- Sambuca. I'm 80% sure I saw someone light you on fire. That should've been the first warning...
Anyway, I saw this recipe for Sambuca sauce with lobster served over pasta and I have to admit, I was a bit intrigued. I went out and bought a little bottle and tried this sauce, 100% expecting that even unscrewing the cap would probably make me dry heave a little bit. Luckily for me, I kept my composure until the end and scooped up a heaping helping of this sauce for my fettuccine.
All I can say is, I still can't bring myself to swig the nasty swill, but in this dish, it actually creates a sauce that perfectly complements the lobster flavor. To me, it was almost sweetened the dish and made it a little less heavy. I mean, obviously, just from looking at the ingredients, this is a surely hearty dish, but the fennel and Sambuca do a great job adding an interesting flavor element you might not expect, but will certainly enjoy!
Keep checking back for more lobster recipes this week!
Lobster Sambuca
(adapted from A Family Feast)
1 lb. lobster meat
½ lb. pasta
1 tbsp butter
1 tbsp minced garlic
1/2 cup white onion, finally diced
1/2 cup fennel, finally diced
1/8 cup Sambuca
2/3 cup seafood stock
1/2 cup heavy cream
1 tbsp chopped fresh parsley
¼ cup shredded Italian blend cheese
Salt & Pepper to taste
Boil lobster in large pot of water for 10-12 minutes. Remove and let cool completely. Separate meat from shell and dice lobster meat into 1" chunks.
In the same water, boil pasta according to package directions. Drain.
In a sauce pan, cook onions and fennel in butter over medium heat until translucent. Add garlic and cook an additional minute.
Stir in Sambuca and stock. Bring to boil, then reduce to simmer and continue for about 20 minutes, or until volume is reduced by half.
Stir in lobster chunks, cream, parsley and cheese. Continue to cook until all cheese is melted and sauce is hot and smooth. Season to taste.
Place pasta on plate, then pour lobster sauce over top.
Garnish with more fresh parsley.
Lobster Bisque
I don't eat a lot of lobster.
As in, up until, say, a couple weeks ago, I had never tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
If you look back through the recipes I've done so far, you may notice that I'm not a huge soup person. I don't know what it is, but unless it's served in a bread bowl, it never feels like a true meal to me. And, since my appetite is purely psychological and not based on any physical need for sustenance, I can't wrap my brain around the idea of only eating soup at a meal.
However....
When you make something like this, well, then my mind is curious. See, this isn't your typical broth or 'plain Jane' soup out of a can. This soup is thick and creamy, and bursting with succulent lobster meat. And, considering that this whole soup (garnish not included) only rounds out to 10 easy-to-find ingredients (depending on where you live, lobster is not always so easy-to-find, but whatever...), it's crazy easy and tastes like you spent way too much time cooking up something fancy. And, it definitely leave you feeling satisfied, like you ate way more than a couple cups of broth.
This may actually be my new favorite soup recipe!
Keep checking back for more lobster recipes!
As in, up until, say, a couple weeks ago, I had never tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
If you look back through the recipes I've done so far, you may notice that I'm not a huge soup person. I don't know what it is, but unless it's served in a bread bowl, it never feels like a true meal to me. And, since my appetite is purely psychological and not based on any physical need for sustenance, I can't wrap my brain around the idea of only eating soup at a meal.
However....
When you make something like this, well, then my mind is curious. See, this isn't your typical broth or 'plain Jane' soup out of a can. This soup is thick and creamy, and bursting with succulent lobster meat. And, considering that this whole soup (garnish not included) only rounds out to 10 easy-to-find ingredients (depending on where you live, lobster is not always so easy-to-find, but whatever...), it's crazy easy and tastes like you spent way too much time cooking up something fancy. And, it definitely leave you feeling satisfied, like you ate way more than a couple cups of broth.
This may actually be my new favorite soup recipe!
Keep checking back for more lobster recipes!
Lobster Bisque
Wednesday, May 14, 2014
Maine Lobster Dip
I don't eat a lot of lobster.
As in, up until, say, yesterday, I had never tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next week, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
Lobster Dip seems like a really inexpensive and easy way to incorporate good seafood into your menu. You really don't need a ton of lobster meat to make this but it still has a lot of really great flavor. Since I didn't really know for sure what kind of things go with lobster best, I decided to stick close to the Lobster Roll I made yesterday and pair it with some terragon, which seems to be a clear winner for me so far. Plus, this dip is hot and cream cheesy... my two favorite adjectives when describing food. There's not really any wrong way to make this in my opinion!
Keep checking back for more lobster recipes!
Maine Lobster Dip
1 cup cooked lobster meat, finely chopped
1 8oz. brick cream cheese
1 tbsp. finely diced chives
2 tsp finely diced terragon
1 tsp hot sauce
Salt & Pepper to taste
Preheat oven 350F.
Combine all ingredients in a large bowl. Pour mixture into a baking dish.
Bake in oven 20 minutes.
Serve with crackers or crusty bread cubes.
As in, up until, say, yesterday, I had never tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next week, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
Lobster Dip seems like a really inexpensive and easy way to incorporate good seafood into your menu. You really don't need a ton of lobster meat to make this but it still has a lot of really great flavor. Since I didn't really know for sure what kind of things go with lobster best, I decided to stick close to the Lobster Roll I made yesterday and pair it with some terragon, which seems to be a clear winner for me so far. Plus, this dip is hot and cream cheesy... my two favorite adjectives when describing food. There's not really any wrong way to make this in my opinion!
Keep checking back for more lobster recipes!
Maine Lobster Dip
1 cup cooked lobster meat, finely chopped
1 8oz. brick cream cheese
1 tbsp. finely diced chives
2 tsp finely diced terragon
1 tsp hot sauce
Salt & Pepper to taste
Preheat oven 350F.
Combine all ingredients in a large bowl. Pour mixture into a baking dish.
Bake in oven 20 minutes.
Serve with crackers or crusty bread cubes.
Sunday, May 11, 2014
Maine Lobster Roll
I don't eat a lot of lobster.
As in, up until, say, yesterday, I had never tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next week, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
I decided to try a Maine Lobster Roll first because these sandwiches look crazy delicious every time I see pictures or videos of them. The combination of succulent lobster in a creamy sauce piled high in a crusty hot dog bun... I mean, there are no words, only the regret that after 20+ years on the planet, I have only just now tried this amazing sandwich.
Keep checking back for more lobster recipes!
Maine Lobster Roll
(makes 2 sandwiches)
2 New England hot dog buns
1 tbsp. butter
2 cups cooked lobster meat
1/4 cup mayonnaise
1 tbsp. lemon juice
2 tsp finely diced chives
1 tsp finely diced terragon
1 tsp sugar
Salt & Pepper to taste
In a sauté pan, toast the hot dog buns in butter over medium heat until bread is golden brown.
In a large bowl, combine all of the remaining ingredients.
Spoon half of the lobster mixture into each bun. There will be a lot of lobster filling piled into each bun, so don't worry - you didn't make too much!
As in, up until, say, yesterday, I had never tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next week, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
I decided to try a Maine Lobster Roll first because these sandwiches look crazy delicious every time I see pictures or videos of them. The combination of succulent lobster in a creamy sauce piled high in a crusty hot dog bun... I mean, there are no words, only the regret that after 20+ years on the planet, I have only just now tried this amazing sandwich.
Keep checking back for more lobster recipes!
Maine Lobster Roll
(makes 2 sandwiches)
2 New England hot dog buns
1 tbsp. butter
2 cups cooked lobster meat
1/4 cup mayonnaise
1 tbsp. lemon juice
2 tsp finely diced chives
1 tsp finely diced terragon
1 tsp sugar
Salt & Pepper to taste
In a sauté pan, toast the hot dog buns in butter over medium heat until bread is golden brown.
In a large bowl, combine all of the remaining ingredients.
Spoon half of the lobster mixture into each bun. There will be a lot of lobster filling piled into each bun, so don't worry - you didn't make too much!
Monday, May 5, 2014
Tortilla-Crusted Tilapia with Salsa
Happy Cinco de Mayo!
As many of you know, this Mexican holiday literally translates to "May 5th", and while many people in America do not necessarily understand the meaning behind the celebration, a lot of people often acknowledge the passing of this day by indulging in Mexican traditions and food.
For me, I'm no exception. I love making a big plate of South-O'-The-Border food, full of peppery spice and citrus and herby deliciousness.
That's why I'm bringing you some of my favorite Mexican-style meals - breakfast, lunch, dinner and snacks for in between - to help you find some tasty options. Hopefully, it'll inspire you to make your own Cinco De Mayo creations!
This isn't really a Mexican dish, but I did add some spicy flavor that's reminiscent of Cinco de Mayo, like tortilla chips, lime, fajita seasoning and homemade salsa. Normally, I do this with chicken, but since I already made way too many enchiladas this week with chicken, I needed a break. I used tilapia, which is a super mild fish that doubles as a nice substitute when your done with chicken for a day or two. Baking the fish helps you avoid fattening oils and the salsa is chockfull of veggies.
It's kind of like a health food!
Tortilla-Crusted Tilapia with Salsa
2 large tilapia fillets
1 cup crushed tortilla chips
1/2 cup flour
2 tbsp. Fajita seasoning
3/4 cup milk
1/4 cup lime juice
Roasted Corn & Black Bean Salsa
Preheat oven 375F.
Place three bowls on the counter. Mix flour and fajita seasoning in the first bowl, milk and lime juice in the second, and crushed chips in the third.
Dredge the tilapia in flour, then milk, then finish with the chips, coating each fillet completely.
Place on a foil-lined baking sheet.
Bake for 15-20 minutes.
As many of you know, this Mexican holiday literally translates to "May 5th", and while many people in America do not necessarily understand the meaning behind the celebration, a lot of people often acknowledge the passing of this day by indulging in Mexican traditions and food.
For me, I'm no exception. I love making a big plate of South-O'-The-Border food, full of peppery spice and citrus and herby deliciousness.
That's why I'm bringing you some of my favorite Mexican-style meals - breakfast, lunch, dinner and snacks for in between - to help you find some tasty options. Hopefully, it'll inspire you to make your own Cinco De Mayo creations!
This isn't really a Mexican dish, but I did add some spicy flavor that's reminiscent of Cinco de Mayo, like tortilla chips, lime, fajita seasoning and homemade salsa. Normally, I do this with chicken, but since I already made way too many enchiladas this week with chicken, I needed a break. I used tilapia, which is a super mild fish that doubles as a nice substitute when your done with chicken for a day or two. Baking the fish helps you avoid fattening oils and the salsa is chockfull of veggies.
It's kind of like a health food!
Tortilla-Crusted Tilapia with Salsa
2 large tilapia fillets
1 cup crushed tortilla chips
1/2 cup flour
2 tbsp. Fajita seasoning
3/4 cup milk
1/4 cup lime juice
Roasted Corn & Black Bean Salsa
Preheat oven 375F.
Place three bowls on the counter. Mix flour and fajita seasoning in the first bowl, milk and lime juice in the second, and crushed chips in the third.
Dredge the tilapia in flour, then milk, then finish with the chips, coating each fillet completely.
Place on a foil-lined baking sheet.
Bake for 15-20 minutes.
Tuesday, April 8, 2014
Creole Seasoning
One of my weird little interests when I'm in the kitchen is not cooking food.
Instead, I love, more than anything, coming up with recipes for things that simply make food better when you taste them. If that sentence makes absolutely no sense to you, allow me to elaborate.
If I'm hanging out in the kitchen on a lazy day, you will likely find me making a multitude of seasonings, sauces and marinades.
Why?
I don't know why, really. It's just my favorite. Even if I don't have anything to put it on, I love coming up with flavor profiles to ramp up my meals. Because I like to make food from all different regions of the world, I've got quite a long list of mixes and sauces that I've made, but many more I have yet to tackle.
This Creole seasoning is one of those. I've never been to the South and eaten authentic creole food, but what I have nibbled on, I have really enjoyed. Enough so that I'm making my own seasoning for the purpose of expanding my Southern cooking palate and trying some creole recipes.
This seasoning is super easy and way more flavorful than anything you could try buying.
I could see this being good on chicken, fish or grilled vegetables.
I can't wait to get started cooking!
Creole Seasoning
1/3 cup smoked paprika
1/3 cup garlic salt
Instead, I love, more than anything, coming up with recipes for things that simply make food better when you taste them. If that sentence makes absolutely no sense to you, allow me to elaborate.
If I'm hanging out in the kitchen on a lazy day, you will likely find me making a multitude of seasonings, sauces and marinades.
Why?
I don't know why, really. It's just my favorite. Even if I don't have anything to put it on, I love coming up with flavor profiles to ramp up my meals. Because I like to make food from all different regions of the world, I've got quite a long list of mixes and sauces that I've made, but many more I have yet to tackle.
This Creole seasoning is one of those. I've never been to the South and eaten authentic creole food, but what I have nibbled on, I have really enjoyed. Enough so that I'm making my own seasoning for the purpose of expanding my Southern cooking palate and trying some creole recipes.
This seasoning is super easy and way more flavorful than anything you could try buying.
I could see this being good on chicken, fish or grilled vegetables.
I can't wait to get started cooking!
Creole Seasoning
1/3 cup smoked paprika
1/3 cup garlic salt
2 tbsp onion powder
2 tbsp cayenne pepper
2 tbsp dried oregano
2 tbsp dried thyme
2 tbsp cracked black pepper
Mix all ingredients together in a bowl.
Transfer to a storage container at room temperature.
Monday, March 24, 2014
Lasagna Dip
I'm a big fan.
Recently, I took a little hiatus from recipes to focus on my schoolwork. Maybe I should rephrase that. See, I've been making recipes - a girl's gotta eat, ya know - but I haven't been posting them. I figured that I had spent so much time on the computer handing in assignments that I couldn't handle the idea of writing anything else.
I'm only human, after all.
Now that I'm back, hopefully for good, I'm posting a few of these recipes I've been essentially living on while I've been cramming. A couple days ago, for instance, I made this dip.
I almost want to call this low-carb. It's not, but compared with its namesake, it kind of is. No pasta. And, I'm not counting the half loaf of crusty bread I ate this with. It's not in the pot, so it doesn't count. Dipping utensils just don't count.
Write that down.
Anyway, I love the creamy cheesiness of this dip and it really does make me think of lasagna or manicotti or any cheesy, saucy pasta dish. Needless to say, I'm a big fan. This was the perfect comfort food to help me get through midterms and the cabin fever this never-ending winter has produced.
And, since winter isn't going anywhere anytime soon... this might be a staple of my diet for the next undetermined amount of weeks!
Lasagna Dip
1 loaf crusty bread, cut into cubes
1 8oz. cream cheese
1 1/2 cups mozzarella cheese
1/2 cup ricotta cheese
1 1/2 cups pizza sauce or marinara sauce
2 tsp Italian seasoning
Mix all of the cheeses, seasoning and sauce in a slow cooker. Cook on high for 1 hour, then switch to warm setting to serve.
Serve with cubed bread.
Recently, I took a little hiatus from recipes to focus on my schoolwork. Maybe I should rephrase that. See, I've been making recipes - a girl's gotta eat, ya know - but I haven't been posting them. I figured that I had spent so much time on the computer handing in assignments that I couldn't handle the idea of writing anything else.
I'm only human, after all.
Now that I'm back, hopefully for good, I'm posting a few of these recipes I've been essentially living on while I've been cramming. A couple days ago, for instance, I made this dip.
I almost want to call this low-carb. It's not, but compared with its namesake, it kind of is. No pasta. And, I'm not counting the half loaf of crusty bread I ate this with. It's not in the pot, so it doesn't count. Dipping utensils just don't count.
Write that down.
Anyway, I love the creamy cheesiness of this dip and it really does make me think of lasagna or manicotti or any cheesy, saucy pasta dish. Needless to say, I'm a big fan. This was the perfect comfort food to help me get through midterms and the cabin fever this never-ending winter has produced.
And, since winter isn't going anywhere anytime soon... this might be a staple of my diet for the next undetermined amount of weeks!
Lasagna Dip
1 loaf crusty bread, cut into cubes
1 8oz. cream cheese
1 1/2 cups mozzarella cheese
1/2 cup ricotta cheese
1 1/2 cups pizza sauce or marinara sauce
2 tsp Italian seasoning
Mix all of the cheeses, seasoning and sauce in a slow cooker. Cook on high for 1 hour, then switch to warm setting to serve.
Serve with cubed bread.
Saturday, March 8, 2014
Irish Cream Cheesecake
Once again, my favorite holiday is coming up.
My favorite REAL holiday, that is. Everyone knows, the Super Bowl is a holiday to me, and constitutes as my favorite holiday of all time. But, St. Patrick's Day, being a faithful Irish girl, is a close second.
There's a few recipes I've been wanting to get to that make me think of Irish food, and this is one of them.
I'm a big fan of putting Irish Cream in my coffee, but I'm not wholly well-versed in its use in desserts. I will say, after making this, that I'm a full-fledged believer in the power of Irish Cream, whether it's in your morning coffee or in your after-dinner indulgences.
The base cheesecake recipe is my favorite type of cheesecake to use because it has always worked so well for me. I try to come up with ways of adapting the flavors to keep it interesting, and this Irish Cream version was definitely a slam-dunk. I'm so excited to add this to my St. Patrick's Day holiday dessert file.
Speaking of which...
Happy St. Patty's Day everyone!
Irish Cream Cheesecake
Crust:
1 1/2 cups crushed Chocolate graham crackers
1/3 cup butter, melted
Filling:
3 8oz. packages cream cheese, softened
3 eggs
1 cup sugar
1/4 cup Irish Cream liquer2 tbsp instant espresso powder
1 tbsp. cocoa powder
Preheat oven 350F.
For the crust, combine all ingredients in a large bowl. Press down into the bottom of a greased springform pan wrapped in a double layer of aluminum foil. Bake the crust for 10 minutes, then let cool.
Reduce oven temperature to 325F.
For the filling, beat the cream cheese, sugar, liquer, espresso powder and cocoa together on medium until the cream cheese is smooth. Add eggs and beat for an additional minute on low. Pour into the crust. Bake in a water bath for 45-50 minutes.
Refrigerate overnight.
Top with chocolate ganache or chocolate syrup prior to serving, if desired.
My favorite REAL holiday, that is. Everyone knows, the Super Bowl is a holiday to me, and constitutes as my favorite holiday of all time. But, St. Patrick's Day, being a faithful Irish girl, is a close second.
There's a few recipes I've been wanting to get to that make me think of Irish food, and this is one of them.
I'm a big fan of putting Irish Cream in my coffee, but I'm not wholly well-versed in its use in desserts. I will say, after making this, that I'm a full-fledged believer in the power of Irish Cream, whether it's in your morning coffee or in your after-dinner indulgences.
The base cheesecake recipe is my favorite type of cheesecake to use because it has always worked so well for me. I try to come up with ways of adapting the flavors to keep it interesting, and this Irish Cream version was definitely a slam-dunk. I'm so excited to add this to my St. Patrick's Day holiday dessert file.
Speaking of which...
Happy St. Patty's Day everyone!
Irish Cream Cheesecake
Crust:
1 1/2 cups crushed Chocolate graham crackers
1/3 cup butter, melted
Filling:
3 8oz. packages cream cheese, softened
3 eggs
1 cup sugar
1/4 cup Irish Cream liquer2 tbsp instant espresso powder
1 tbsp. cocoa powder
Preheat oven 350F.
For the crust, combine all ingredients in a large bowl. Press down into the bottom of a greased springform pan wrapped in a double layer of aluminum foil. Bake the crust for 10 minutes, then let cool.
Reduce oven temperature to 325F.
For the filling, beat the cream cheese, sugar, liquer, espresso powder and cocoa together on medium until the cream cheese is smooth. Add eggs and beat for an additional minute on low. Pour into the crust. Bake in a water bath for 45-50 minutes.
Refrigerate overnight.
Top with chocolate ganache or chocolate syrup prior to serving, if desired.
Monday, February 24, 2014
Nutella Cupcakes with Frangelico Buttercream
Nutella.
I think you have probably noticed by now that I love Nutella.
I'm pretty much a fan of anything with a hazelnut flavor. My coffee creamer is always hazelnut. My candy of choice is Ferrero Rocher. My house is even scented with toasted hazelnut candles and reed diffusers. Yeah, I'm a bit obsessed.
So, I got super excited when I found a recipe using my beloved Nutella in cake form. As much as I'm a fan of chocolate hazelnut flavored frosting, I decided to go ahead and try some Frangelico. The flavor is more mellow and the contrast of the white frosting and chocolate brown cake looks visually appealing. I also went all out with a Nutella center and toasted hazelnuts as a garnish because... well, I'm still obsessed with hazelnut.
If you're on board with the Nutella craze like me, you'll fall head over heels for this cupcake.
Trust me. It's my kind of true love.
Nutella Cupcakes with Frangelico Buttercream:
(adapted from Good Life Eats)
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 cup white sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup milk
1/2 cup Nutella
1/3 cup butter
Frangelico Buttercream:
1 stick butter
2 cups confectioner's sugar
1/4 tsp salt
2 tbsp Amaretto liquer
1 cup hazelnuts
1 cup Nutella
Preheat oven 350F.
Sift together flour, cocoa powder, baking soda, baking powder and salt in a large bowl.
In another bowl, mix the wet ingredients together with a mixer on medium until homogenous. Add flour mixture to wet ingredients in small increments, about 1/3 of the mixture each time, mixing in between until smooth,
Use an ice cream scoop to divide the batter into the cups of a cupcake pan with liners.
Bake for 25 minutes or until an inserted toothpick comes out clean. Cool completely.
While the cupcakes are baking, place hazelnuts in a dry sauté pan over medium heat. Remove from heat when the hazelnuts become aromatic. Chop into small pieces.
For the buttercream, combine butter, salt and Amaretto in a stand mixer on medium. Slowly incorporate the sugar into the mixture.
Cut a divot out of the top of each cupcake and place a dollop of Nutella into each cupcake.
Ice the top of the cupcakes with buttercream.
I think you have probably noticed by now that I love Nutella.
I'm pretty much a fan of anything with a hazelnut flavor. My coffee creamer is always hazelnut. My candy of choice is Ferrero Rocher. My house is even scented with toasted hazelnut candles and reed diffusers. Yeah, I'm a bit obsessed.
So, I got super excited when I found a recipe using my beloved Nutella in cake form. As much as I'm a fan of chocolate hazelnut flavored frosting, I decided to go ahead and try some Frangelico. The flavor is more mellow and the contrast of the white frosting and chocolate brown cake looks visually appealing. I also went all out with a Nutella center and toasted hazelnuts as a garnish because... well, I'm still obsessed with hazelnut.
If you're on board with the Nutella craze like me, you'll fall head over heels for this cupcake.
Trust me. It's my kind of true love.
Nutella Cupcakes with Frangelico Buttercream:
(adapted from Good Life Eats)
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 cup white sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup milk
1/2 cup Nutella
1/3 cup butter
Frangelico Buttercream:
1 stick butter
2 cups confectioner's sugar
1/4 tsp salt
2 tbsp Amaretto liquer
1 cup hazelnuts
1 cup Nutella
Preheat oven 350F.
Sift together flour, cocoa powder, baking soda, baking powder and salt in a large bowl.
In another bowl, mix the wet ingredients together with a mixer on medium until homogenous. Add flour mixture to wet ingredients in small increments, about 1/3 of the mixture each time, mixing in between until smooth,
Use an ice cream scoop to divide the batter into the cups of a cupcake pan with liners.
Bake for 25 minutes or until an inserted toothpick comes out clean. Cool completely.
While the cupcakes are baking, place hazelnuts in a dry sauté pan over medium heat. Remove from heat when the hazelnuts become aromatic. Chop into small pieces.
For the buttercream, combine butter, salt and Amaretto in a stand mixer on medium. Slowly incorporate the sugar into the mixture.
Cut a divot out of the top of each cupcake and place a dollop of Nutella into each cupcake.
Ice the top of the cupcakes with buttercream.
Tuesday, February 18, 2014
Vodka Sauce
With the Winter Olympics underway, I've been thinking a lot about how to incorporate this historical event into my recipes. Obviously, the top answer is by exploring all of the culinary creations other countries have to offer.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
I love me some Italian food and my number one all-time favorite sauce has got to be vodka sauce. I don't know how vodka sauce came to be since I don't think vodka is a highly prevalent spirit over in Italy. I'm sure if I had to guess, it's probably something that was conjured up stateside to give our standard blush sauces an extra kick, if you know what I mean.
I don't like my vodka sauces to be overly strong, so this recipe gives you just enough that you know something different is in your food without needing a chaser after every bite. Also, I know a lot of vodka sauces incorporate wine into the sauce as well, but I keep it out for the sake of making this dish as savory as possible without going overboard on sweetness. I find that the inclusion of bell peppers actually gives it a faint sweetness anyway.
I use this recipe on pizza, sandwiches and pasta. It's a great way to experiment with sauce if you're stuck in a pasta rut, and incorporating a little Russian-made vodka into your dinner might help you get into the Olympic "spirit"...
See what I did there?
Vodka Sauce
2 tbsp olive oil
1 white onion, diced
1 green pepper
1 red pepper
1 (28 oz.) can crushed tomatoes
1/2 cup top shelf vodka
2 tbsp minced garlic
1/4 cup cream
1 tbsp parsley flakes
1 tbsp dried basil
1/4 tsp red pepper flakes
Salt & Pepper to taste
Saute garlic, onion and peppers in olive oil in a saucepan over medium heat until peppers are soft and onions become translucent. Stir in tomatoes, parsley, basil, red pepper flakes, and seasonings. Cover and simmer on medium-low for 15-20 minutes.
Stir in vodka and cream. Let simmer for 3-5 more minutes.
Pour over pasta or into sterilized jars.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
I love me some Italian food and my number one all-time favorite sauce has got to be vodka sauce. I don't know how vodka sauce came to be since I don't think vodka is a highly prevalent spirit over in Italy. I'm sure if I had to guess, it's probably something that was conjured up stateside to give our standard blush sauces an extra kick, if you know what I mean.
I don't like my vodka sauces to be overly strong, so this recipe gives you just enough that you know something different is in your food without needing a chaser after every bite. Also, I know a lot of vodka sauces incorporate wine into the sauce as well, but I keep it out for the sake of making this dish as savory as possible without going overboard on sweetness. I find that the inclusion of bell peppers actually gives it a faint sweetness anyway.
I use this recipe on pizza, sandwiches and pasta. It's a great way to experiment with sauce if you're stuck in a pasta rut, and incorporating a little Russian-made vodka into your dinner might help you get into the Olympic "spirit"...
See what I did there?
Vodka Sauce
2 tbsp olive oil
1 white onion, diced
1 green pepper
1 red pepper
1 (28 oz.) can crushed tomatoes
1/2 cup top shelf vodka
2 tbsp minced garlic
1/4 cup cream
1 tbsp parsley flakes
1 tbsp dried basil
1/4 tsp red pepper flakes
Salt & Pepper to taste
Saute garlic, onion and peppers in olive oil in a saucepan over medium heat until peppers are soft and onions become translucent. Stir in tomatoes, parsley, basil, red pepper flakes, and seasonings. Cover and simmer on medium-low for 15-20 minutes.
Stir in vodka and cream. Let simmer for 3-5 more minutes.
Pour over pasta or into sterilized jars.
Monday, February 17, 2014
Oktoberfest Pizza
With the Winter Olympics underway, I've been thinking a lot about how to incorporate this historical event into my recipes. Obviously, the top answer is by exploring all of the culinary creations other countries have to offer.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
This is another one of those fusion-style recipes where I take traditional flavors from one region and combine it with another country's culinary staple. In this case, Germany is topping my Italian pizza crust to bring you a totally original way of eating up Oktoberfest.
I'm not super familiar with most types of German-style sausages because, as you're painfully aware, I shy away from pork-filled anything. But, in trying to liven up my palate a bit, I purchased some beef bratwursts at the grocery store specifically for this recipe. To my surprise, I actually found that I really liked the flavor of brats. I just never gave them a chance before now.
Regardless, this pizza has a distinct flavor that will make you think you stepped straight into an Oktoberfest celebration. The combination of bratwursts and sauerkraut is traditional German-style chow and anyone who's ever been to Germany can tell you that the smell coming out of your oven is pure, authentic and delicious wonderfulness.
New word. I just made it up.
If you like German food, you will love throwing it on a pizza crust and smothering it with cheese!
Oktoberfest Pizza
1 Pizza dough
1/4 cup German mustard
1/4 cup melted butter
1 lb. bratwursts
1/2 cup white onion, sliced
1/2 cup German beer
1 cup sauerkraut (rinsed and well drained)
1 cup shredded smoked Gouda cheese
1 cup shredded Mozzarella cheese
Prepare pizza dough as directed.
Preheat oven 425F.
Combine mustard and butter. Set aside.
In a skillet, cook bratwursts and onions in beer over medium heat for 10-12 minutes. Keep a lid on the skillet to hold in the beer flavor while cooking. Cut the bratwursts into 1/4" slices.
Spread out pizza dough on a cooking stone or cookie sheet. Spread mustard butter over the crust. Top with sauerkraut. Mix cheeses together and sprinkles over the top. Finish with slices of bratwurst and onions.
Bake for 10-12 minutes.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
This is another one of those fusion-style recipes where I take traditional flavors from one region and combine it with another country's culinary staple. In this case, Germany is topping my Italian pizza crust to bring you a totally original way of eating up Oktoberfest.
I'm not super familiar with most types of German-style sausages because, as you're painfully aware, I shy away from pork-filled anything. But, in trying to liven up my palate a bit, I purchased some beef bratwursts at the grocery store specifically for this recipe. To my surprise, I actually found that I really liked the flavor of brats. I just never gave them a chance before now.
Regardless, this pizza has a distinct flavor that will make you think you stepped straight into an Oktoberfest celebration. The combination of bratwursts and sauerkraut is traditional German-style chow and anyone who's ever been to Germany can tell you that the smell coming out of your oven is pure, authentic and delicious wonderfulness.
New word. I just made it up.
If you like German food, you will love throwing it on a pizza crust and smothering it with cheese!
Oktoberfest Pizza
1 Pizza dough
1/4 cup German mustard
1/4 cup melted butter
1 lb. bratwursts
1/2 cup white onion, sliced
1/2 cup German beer
1 cup sauerkraut (rinsed and well drained)
1 cup shredded smoked Gouda cheese
1 cup shredded Mozzarella cheese
Prepare pizza dough as directed.
Preheat oven 425F.
Combine mustard and butter. Set aside.
In a skillet, cook bratwursts and onions in beer over medium heat for 10-12 minutes. Keep a lid on the skillet to hold in the beer flavor while cooking. Cut the bratwursts into 1/4" slices.
Spread out pizza dough on a cooking stone or cookie sheet. Spread mustard butter over the crust. Top with sauerkraut. Mix cheeses together and sprinkles over the top. Finish with slices of bratwurst and onions.
Bake for 10-12 minutes.
Friday, February 14, 2014
Beef & Black Bean Stew
With the Winter Olympics underway, I've been thinking a lot about how to incorporate this historical event into my recipes. Obviously, the top answer is by exploring all of the culinary creations other countries have to offer.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
This dish is my take on something called Feijoada, a Brazilian dish. Traditionally, this stew is made with beef and pork, but since we all know how much I despise any and all things porcine, I went with an all-beef version. I'm going to go ahead and say this is the best version ever made. By my standards, anyway.
There's usually a lot of meat in this dish, so I had to scour for all-beef products that would still give me the right taste. Depending on where you live, you might have to special order a couple of these ingredients if you want it just like mine. Since you probably don't have the same aversion to all things pig, you could easily substitute regular sausage into this recipe. I used a venison-beef blend sausage because it's available in my area and I love it. And, since St. Patrick's Day is coming up soon, I've got some corned beef on hand so I used that, too.
Whether you go all beef or no beef, this dish will have you spouting out Portuguese and cheering on the Brazilians every time you see them compete...
Wait, does Brazil do the Winter Olympics? It seems pretty warm and tropical-ish there... maybe something I should look into...
Beef & Black Bean Stew
2 tbsp. olive oil
1 onion, finely diced
1/2 cup green onions, chopped
1/4 cup minced garlic
1 lb. corned beef
1 lb. venison-beef sausage, sliced
1 lb. canned black beans, rinsed and drained
1 28 oz. can crushed tomatoes3 bay leaves2 tsp dried parsley1/4 tsp dried coriander
White rice
Fresh parsley
Fresh cilantro
Add all of the ingredients to a slow cooker and cook on high for 1 hour, stirring frequently.
Reduce temperature to medium and cook an additional 4-6 hours, stirring occasionally.
Remove bay leaves before serving. Pull the corned beef apart with forks in the stew.
Serve over cooked white rice. Garnish with fresh parsley and cilantro.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
This dish is my take on something called Feijoada, a Brazilian dish. Traditionally, this stew is made with beef and pork, but since we all know how much I despise any and all things porcine, I went with an all-beef version. I'm going to go ahead and say this is the best version ever made. By my standards, anyway.
There's usually a lot of meat in this dish, so I had to scour for all-beef products that would still give me the right taste. Depending on where you live, you might have to special order a couple of these ingredients if you want it just like mine. Since you probably don't have the same aversion to all things pig, you could easily substitute regular sausage into this recipe. I used a venison-beef blend sausage because it's available in my area and I love it. And, since St. Patrick's Day is coming up soon, I've got some corned beef on hand so I used that, too.
Whether you go all beef or no beef, this dish will have you spouting out Portuguese and cheering on the Brazilians every time you see them compete...
Wait, does Brazil do the Winter Olympics? It seems pretty warm and tropical-ish there... maybe something I should look into...
Beef & Black Bean Stew
2 tbsp. olive oil
1 onion, finely diced
1/2 cup green onions, chopped
1/4 cup minced garlic
1 lb. corned beef
1 lb. venison-beef sausage, sliced
1 lb. canned black beans, rinsed and drained
1 28 oz. can crushed tomatoes3 bay leaves2 tsp dried parsley1/4 tsp dried coriander
Salt & Pepper to taste
White rice
Fresh parsley
Fresh cilantro
Add all of the ingredients to a slow cooker and cook on high for 1 hour, stirring frequently.
Reduce temperature to medium and cook an additional 4-6 hours, stirring occasionally.
Remove bay leaves before serving. Pull the corned beef apart with forks in the stew.
Serve over cooked white rice. Garnish with fresh parsley and cilantro.
Wednesday, February 12, 2014
Chicken Pad Thai
With the Winter Olympics underway, I've been thinking a lot about how to incorporate this historical event into my recipes. Obviously, the top answer is by exploring all of the culinary creations other countries have to offer.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
I had always wanted to try this Chicken Pad Thai just to see what it was really like. I don't have any good Thai restaurants in my area, so if I want it, I've got to make it myself. I bought some good starter ingredients like fish sauce and rice noodles, and set to work on making Pad Thai for the first time.
Now that I've had it, I can definitely say that this will be making a repeat appearance in my kitchen soon. Plus, I love how easy this recipe is, making it a quick and simple addition to your weekly dinner rotation to add a little diversity in your menu without breaking your back or the bank.
Plus, I've been doing some more research on Thai food, and found that Pad Thai is really just a stepping stone on your way to more Thai recipes, so now that I know I like this, I'm itching to try my hand at some bigger, harder recipes in the future!
Chicken Pad Thai
1 package rice noodles
1 lb. chicken breasts, cut in 1" strips
2 tbsp. olive oil
1/3 cup green onion, diced
2 tbsp. minced garlic
2 eggs
2 cups bean sprouts
Salt & Pepper to taste
1/4 cup chopped peanuts
Sauce:
1/4 cup rice wine vinegar
1/4 cup fish sauce
1/4 cup packed light brown sugar
2 tbsp. fresh cilantro
2 tbsp. soy sauce
1 tbsp. lime juice
1/4 tsp red pepper flakes
1/8 tsp ground ginger
Cook rice noodles as directed on package. Drain and set aside.
For the sauce, combine all ingredients in a bowl. Set aside.
In a large sauté pan or wok, cook garlic and green onions in olive oil for about 1 minute. Add chicken and cook until no longer pink, about 5-7 minutes. Spoon the chicken from the pan and place on a plate.
Add eggs to pan. Stir constantly until you get a whipped or scrambled consistency to the eggs. Return the chicken to the pan and add cooked noodles, bean sprouts and seasoning. Cook an additional 2-3 minutes, stirring constantly.
Remove from heat. Stir in sauce. Garnish with chopped peanuts and more fresh cilantro if desired.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
I had always wanted to try this Chicken Pad Thai just to see what it was really like. I don't have any good Thai restaurants in my area, so if I want it, I've got to make it myself. I bought some good starter ingredients like fish sauce and rice noodles, and set to work on making Pad Thai for the first time.
Now that I've had it, I can definitely say that this will be making a repeat appearance in my kitchen soon. Plus, I love how easy this recipe is, making it a quick and simple addition to your weekly dinner rotation to add a little diversity in your menu without breaking your back or the bank.
Plus, I've been doing some more research on Thai food, and found that Pad Thai is really just a stepping stone on your way to more Thai recipes, so now that I know I like this, I'm itching to try my hand at some bigger, harder recipes in the future!
Chicken Pad Thai
1 package rice noodles
1 lb. chicken breasts, cut in 1" strips
2 tbsp. olive oil
1/3 cup green onion, diced
2 tbsp. minced garlic
2 eggs
2 cups bean sprouts
Salt & Pepper to taste
1/4 cup chopped peanuts
Sauce:
1/4 cup rice wine vinegar
1/4 cup fish sauce
1/4 cup packed light brown sugar
2 tbsp. fresh cilantro
2 tbsp. soy sauce
1 tbsp. lime juice
1/4 tsp red pepper flakes
1/8 tsp ground ginger
Cook rice noodles as directed on package. Drain and set aside.
For the sauce, combine all ingredients in a bowl. Set aside.
In a large sauté pan or wok, cook garlic and green onions in olive oil for about 1 minute. Add chicken and cook until no longer pink, about 5-7 minutes. Spoon the chicken from the pan and place on a plate.
Add eggs to pan. Stir constantly until you get a whipped or scrambled consistency to the eggs. Return the chicken to the pan and add cooked noodles, bean sprouts and seasoning. Cook an additional 2-3 minutes, stirring constantly.
Remove from heat. Stir in sauce. Garnish with chopped peanuts and more fresh cilantro if desired.
Comeback Sauce
One of my favorite things about cooking is getting to explore different parts of the country and even the world by trying new recipes. It makes me realize how much I really need to get out and take a vacation to some of these places.
Growing up near a military base, I've gotten to know and befriend a lot of people from different parts of the world. A lot of my friends have grown up in the South, so I've been very fortunate to get my hands on some real Southern-style cooking.
One of my friends from Missouri had moved here from Ft. Polk and turned me onto this sauce last winter during the NCAA Basketball finals. She brought it over and we literally used it as a dip for everything! From sauce on hamburgers to a dip for French fries and chicken strips, Comeback sauce is definitely more like Here-To-Stay Sauce in my house!
All terrible attempts at a joke aside, this sauce is really, really good. You know I wouldn't post it if it wasn't. So, next time you're looking to spice up your dinner, try this instead of ketchup or mayo. You'll be just as hooked as I am!
Comeback Sauce
Combine all ingredients in a bowl and whisk until homogenous.
Growing up near a military base, I've gotten to know and befriend a lot of people from different parts of the world. A lot of my friends have grown up in the South, so I've been very fortunate to get my hands on some real Southern-style cooking.
One of my friends from Missouri had moved here from Ft. Polk and turned me onto this sauce last winter during the NCAA Basketball finals. She brought it over and we literally used it as a dip for everything! From sauce on hamburgers to a dip for French fries and chicken strips, Comeback sauce is definitely more like Here-To-Stay Sauce in my house!
All terrible attempts at a joke aside, this sauce is really, really good. You know I wouldn't post it if it wasn't. So, next time you're looking to spice up your dinner, try this instead of ketchup or mayo. You'll be just as hooked as I am!
Comeback Sauce
1 cup mayonnaise
1/4 cup ketchup
1/4 cup chili sauce
1 tsp Worcestershire sauce
1 tsp onion flakes
1/2 tsp garlic salt
Salt & Pepper to taste
Combine all ingredients in a bowl and whisk until homogenous.
Monday, February 10, 2014
Monster Cookie Dough Dip
Ughhhh...
I'm so over this week and it's only Monday.
I've been working all weekend on my house, repainting my living room and hanging new decorations around my house. At this point, I've got a few touch-ups to do and rehanging my curtains before I can say I'm done.
My mom wouldn't a little overboard trying to help me out, bringing me some snacks to keep me going. She brought me some snack cookies and candies. That was probably the highlight of this long, long weekend.
That bag of goodies did propel me into this cookie dough dip, so I guess it wasn't all bad. Except, I have to say that if you make this, make sure you've got other people around to help you eat it. If you're all alone, and you're getting frustrated with your home renovation projects, AND you're by definition a 'stress-eater', than this is more than a little dangerous.
Trust me. I know this firsthand.
This dip is full my favorite things and that is the most accurate statement ever uttered. I love cookies. I love candies. I love cream cheese and peanut butter and chocolate. When all of those things are combined, well...
I'm in love.
This is the perfect break-time snack when you're being swallowed alive by your DIY House projects...
Monster Cookie Dough Dip
1 8 oz. brick cream cheese, softened
1 cup peanut butter
1 cup Confectioner's sugar
1 cup instant oats
1/2 cup crushed chocolate candies (I used M&Ms)
1/2 cup miniature chocolate chips
1/2 cup miniature butterscotch chips
1/2 cup roughly chopped chocolate cookie (I used Oreos)
1/2 cup butter
1/4 cup packed brown sugar
1 tsp vanilla
Mix all of the ingredients together in a large bowl.
Serve with graham crackers.
I'm so over this week and it's only Monday.
I've been working all weekend on my house, repainting my living room and hanging new decorations around my house. At this point, I've got a few touch-ups to do and rehanging my curtains before I can say I'm done.
My mom wouldn't a little overboard trying to help me out, bringing me some snacks to keep me going. She brought me some snack cookies and candies. That was probably the highlight of this long, long weekend.
That bag of goodies did propel me into this cookie dough dip, so I guess it wasn't all bad. Except, I have to say that if you make this, make sure you've got other people around to help you eat it. If you're all alone, and you're getting frustrated with your home renovation projects, AND you're by definition a 'stress-eater', than this is more than a little dangerous.
Trust me. I know this firsthand.
This dip is full my favorite things and that is the most accurate statement ever uttered. I love cookies. I love candies. I love cream cheese and peanut butter and chocolate. When all of those things are combined, well...
I'm in love.
This is the perfect break-time snack when you're being swallowed alive by your DIY House projects...
Monster Cookie Dough Dip
1 8 oz. brick cream cheese, softened
1 cup peanut butter
1 cup Confectioner's sugar
1 cup instant oats
1/2 cup crushed chocolate candies (I used M&Ms)
1/2 cup miniature chocolate chips
1/2 cup miniature butterscotch chips
1/2 cup roughly chopped chocolate cookie (I used Oreos)
1/2 cup butter
1/4 cup packed brown sugar
1 tsp vanilla
Mix all of the ingredients together in a large bowl.
Serve with graham crackers.
Greek Pasta Salad
With the Winter Olympics underway, I've been thinking a lot about how to incorporate this historical event into my recipes. Obviously, the top answer is by exploring all of the culinary creations other countries have to offer.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
This recipe is a bit of a cheat, obviously. I've never been to Greece (although it's definitely on my Bucket List), so I don't know if they have a side dish like this over there in the glorious Mediterranean. But, like most Americans, I go nuts over a flavorful pasta salad, especially in the summer. This is a combination of that delicious salad and classic Greek flavors.
The tomatoes, the cucumbers, the feta... Oh my Gosh can I tell you how much I've been eating feta lately?? On everything, that's how much. I even put some in my eggs for breakfast this morning. I can't stop. I think I made this salad less because it represents the Olympic homeland, and more because I just wanted to eat more feta!
This salad is super flavorful and updates your traditional pasta salad recipe into something new and different. It's perfect for sitting in your warm house watching people compete for Olympic Gold on television... hint hint!
Greek Pasta Salad
2 lb. garden rotini (tri-colored), cooked
1 cucumber, diced
1/2 red onion, finely diced
1 cup diced cherry tomatoes
1 cup canned artichokes hearts, drained and diced
1 cup kalamata olives
1 cup crumbled feta
3-4 cups Lemon Dill Vinaigrette
1 tbsp. dried oregano
Salt & Pepper to taste
Combine all ingredients in a large bowl. Serve cold.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
This recipe is a bit of a cheat, obviously. I've never been to Greece (although it's definitely on my Bucket List), so I don't know if they have a side dish like this over there in the glorious Mediterranean. But, like most Americans, I go nuts over a flavorful pasta salad, especially in the summer. This is a combination of that delicious salad and classic Greek flavors.
The tomatoes, the cucumbers, the feta... Oh my Gosh can I tell you how much I've been eating feta lately?? On everything, that's how much. I even put some in my eggs for breakfast this morning. I can't stop. I think I made this salad less because it represents the Olympic homeland, and more because I just wanted to eat more feta!
This salad is super flavorful and updates your traditional pasta salad recipe into something new and different. It's perfect for sitting in your warm house watching people compete for Olympic Gold on television... hint hint!
Greek Pasta Salad
2 lb. garden rotini (tri-colored), cooked
1 cucumber, diced
1/2 red onion, finely diced
1 cup diced cherry tomatoes
1 cup canned artichokes hearts, drained and diced
1 cup kalamata olives
1 cup crumbled feta
3-4 cups Lemon Dill Vinaigrette
1 tbsp. dried oregano
Salt & Pepper to taste
Combine all ingredients in a large bowl. Serve cold.
Sunday, February 9, 2014
Brown Sugar & Bourbon Marinade
I ate steak last week.
It was delicious.
It was covered in a store-bought marinade. I won't name any names, but I think you can probably guess. A lot of times when I'm trying to develop my own recipe, it starts like this. I'll buy a store-bought item like seasoning and test it out to see if its a flavor that I'd enjoy regularly. If I'd eat it again, then I look into how to make an at-home version that mimics the bought version.
Needless to say, I really liked that steak. So, I bought some more steak. And, a few extra ingredients that didn't include bourbon because that was already in my liquor cabinet.
I don't have a problem. I just like my bourbon.
Cooking with bourbon, that is.
So, I spent a while tweaking this marinade the way I wanted and soaked a big fat steak in it. This steak was tender and so flavorful that I didn't even need any steak sauce.
Making seasonings and marinades is one of my favorite ways to experiment in the kitchen and this is my new favorite steak marinade to date!
Brown Sugar & Bourbon Marinade
1/2 cup beef stock
1/3 cup bourbon
1/3 cup packed dark brown sugar
1/4 cup apple cider vinegar
2 tbsp. minced garlic
2 tsp onion flakes
1/4 tsp red pepper flakes
1 lb. flank steak
Combine all ingredients in a large bowl. Let meat soak in marinade overnight.
Grill as desired.
It was delicious.
It was covered in a store-bought marinade. I won't name any names, but I think you can probably guess. A lot of times when I'm trying to develop my own recipe, it starts like this. I'll buy a store-bought item like seasoning and test it out to see if its a flavor that I'd enjoy regularly. If I'd eat it again, then I look into how to make an at-home version that mimics the bought version.
Needless to say, I really liked that steak. So, I bought some more steak. And, a few extra ingredients that didn't include bourbon because that was already in my liquor cabinet.
I don't have a problem. I just like my bourbon.
Cooking with bourbon, that is.
So, I spent a while tweaking this marinade the way I wanted and soaked a big fat steak in it. This steak was tender and so flavorful that I didn't even need any steak sauce.
Making seasonings and marinades is one of my favorite ways to experiment in the kitchen and this is my new favorite steak marinade to date!
Brown Sugar & Bourbon Marinade
1/2 cup beef stock
1/3 cup bourbon
1/3 cup packed dark brown sugar
1/4 cup apple cider vinegar
2 tbsp. minced garlic
2 tsp onion flakes
1/4 tsp red pepper flakes
1 lb. flank steak
Combine all ingredients in a large bowl. Let meat soak in marinade overnight.
Grill as desired.
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