Sunday, February 19, 2017

Lobster Roll Tacos

Yum


"I'm already looking forward to having these again" was my husband's response after he finished his lobster roll tacos. These magnificent tacos have a taste can only be magnified by the seasoned butter sauce that is drizzled on top, sprinkled with fresh cilantro. Superior taste that is fresh and flavorful!

Ingredients:

- 2, 5 oz. lobster tails
- 1 tsp. white vinegar
- 4 Tbs. butter
- 1/2 tsp. Old Bay seasoning
- 1 tsp. lime zest
- juice from 1/2 of a lime
- 1 Tbs minced shallotss
- 2 Tbs scallions, chopped
- 2 Tbs fresh cilantro, chopped

In a large sauce pan, add enough water that will cover lobster tails. Add vinegar and heat water over medium-high heat. When water comes to a boil, place lobster tails in pan. Let boil for about 6 to 7 minutes, until shells turn bright red and meat is tender when pierced with a fork. Remove tails and submerge in an ice bath to stop the cooking, for about 5 minutes. Carefully remove meat from tails and cut into bite-size pieces. Set aside.

Meanwhile, in a large skillet, heat butter and Old Bay seasoning over medium heat. After the butter is melted, add lime zest, juice, and shallots. Cook for 2 minutes or until shallots are tender. Add lobster to skillet and gently stir until lobster is heated through. Remove lobster with a slotted spoon and place in taco shells. Top with desired amount of butter sauce and sprinkle each lobster taco with scallions and cilantro. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Life's a beach! Relax and eat more lobster." - Anonymous

Friday, February 17, 2017

Skillet Meatball Lasagna

Yum

Think lasagna, spaghetti and meatballs, and pizza all combined into something that leaves you feeling so completely satisfied that there's just no way it can also be a healthy meal for your family to enjoy! Substituting ground beef for ground turkey (if you're making your own meatballs) and penne pasta for organic gluten-free brown rice penne pasta, this recipe will get two-thumbs up from your family and friends!

Ingredients:

- 1 tsp. olive oil
- 2 cloves garlic, diced
- 2 tsp. Italian dry seasoning
- 1/8 tsp. crushed red pepper flakes (more if you like spice)
- 1, 14 oz. can crushed tomatoes
- 1, 14.5 oz. can diced tomatoes
- 32 ounces organic vegetable broth
- 1, 16 oz. package penne pasta (I used Organic gluten-free brown rice pasta)
- 16 oz. mini meatballs (you can buy these frozen, pre-made, or make homemade. Mine were homemade from ground turkey. If you buy frozen, thaw before using.)
- 1 cup shredded mozzarella cheese
- 1/4 cup ricotta cheese (optional)
- 3 Tbs chopped fresh cilantro

Heat olive oil in a large deep, oven-proof, skillet over medium heat. Add garlic, Italian seasoning, and crushed red pepper flakes; cook for 1 minute. Stir in crushed tomatoes, diced tomatoes, and vegetable broth; and bring to a low boil. Add pasta and cook until pasta is done (about 12 minutes). Preheat broiler to high. Add pre-made meatballs to skillet and sprinkle with mozzarella and ricotta, and broil for about 5 minutes or until cheese melts and starts to become golden. Garnish with cilantro and serve. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Eat a salad everyday. Bean salad. Coffee bean salad. Coffee. 
Drink coffee everyday." 


Thursday, February 16, 2017

Chicken Piccata

Yum

Altering this recipe just a tad made this dish healthier without losing any of it's fantastic flavor. In our opinion, just as delicious as the Italian restaurant we frequent...with fewer calories. Can't beat that!

Ingredients:

- 6 oz. uncooked angel hair pasta (I used gluten-free whole-grain spaghetti with quinoa)
- 1/4 cup flat-leaf chopped parsley, divided
- 3 Tbs olive oil, divided
- 2 Tbs fresh lemon juice, divided
- 1 lb. chicken breast cutlets
- salt and pepper to taste
- 1/4 cup flour, divided
- 2 Tbs diced garlic
- 1 1/2 cups organic chicken stock
- 2 Tbs capers, drained


Cook pasta according to directions; drain. Place in a bowl with 2 tablespoons parsley, 1 tablespoon olive oil, and 1 tablespoon lemon juice; toss. Set aside and cover to keep warm.

Sprinkle chicken with salt and pepper. Place 3 tablespoons of flour on a plate and dredge chicken in flour, shaking off the excess. 

Heat remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add garlic and cook until garlic is crisp and golden. Remove garlic with a slotted spoon and set aside. Increase heat to medium-high and add chicken. Cook for 3 to 4 minutes on each side, or until done. Remove chicken to a plate, and add remaining tablespoon of flour to the skillet along with 1/4 cup chicken stock. Stir with a whisk. Add remaining 1 1/4 cups chicken stock and capers; bring to a boil. Cook for 3 minutes and then add the remaining parsley, lemon juice, and a little salt and pepper (optional). 

Plate pasta with chicken on top. Drizzle with sauce and top with bits of the golden garlic. Enjoy!  If you'd like a printer-friendly version of this recipe, Click Here.


"Kind people are my kinda people." - Anonymous

Wednesday, February 1, 2017

Lobster Cup Sensations

Yum

If you have a package of Uncle Ben's brown basmati rice on hand and some cream cheese, all you need is a few lobster tails and you have got yourself one sensational appetizer or entree. 

Ingredients:

- Phyllo Dough Pastry Sheets
- 2, large lobster tails
- Uncle Ben's brown basmati rice (microwavable package)
- 2 oz. cream cheese
- 1 tsp. Old Bay Seasoning
- 1/2 tsp. onion powder
- pinch pepper
- 1/4 cup half and half
- cilantro (for garnish)

Heat oven to 350 degrees. Taking 2 sheets at a time, cut phyllo dough into squares large enough to be placed in a cupcake baking pan. Brush dough with melted butter and place in the oven for about 10 minutes, or until dough is golden brown. Remove and let cool. 

Fill a large pot or sauce pan with water. Heat on high until it comes to a boil and submerse lobster tails into pan. Reduce heat to medium-high and let boil for about 8 to 10 minutes or until lobster shell turns pink and lobster meat is cooked. Remove and let cool a few minutes. 

While lobster tails are cooling, microwave rice according to instructions on the package. Pour rice into a large bowl and add cream cheese, Old Bay, onion powder, pepper, and half and half. Stir until cream cheese has melted. 

Cut lobster in half, lengthwise, and remove meat. Chop meat into small cubes and add to rice mixture.  Spoon mixture into baked phyllo cups and garnish with cilantro. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Today, be a blessing!" - Anonymous