LOBSTER CAKES

 LOBSTER CAKES

INGREDIENTS: 2 TBS BUTTER, 1 DICED SHALLOT, 2 DICED GARLIC, 1 DICED CELERY STALK, 2 TBS PARSLEY, 1 TBS MUSTARD, 2 TBS MAYO, 1 EGG, 2 TBS HOT SAUCE(I USED RED HOT), 1/4 TSP SALT, 1 TSP PEPPER, 1/4 CUP PANKO, 1/4 CUP BREAD CRUMBS, 2 TBS RANCH DRESSING, 2 TBS LEMON JUICE,1 PACKAGE LOBSTER MEAT 7OUNCES (I GET MINE IN THE FROZEN SECTION OF WEGMANS)

GARNISH: SRIRACHA MAYO AND THAI SWEET THAI CHILI SAUCE

MIX EVERYTHING TOGETHER, FORM INTO CAKES, PUT ON A GREASED COOKIE SHEET AND BAKE ON 425 FOR 8 MINUTES EACH SIDE!

CIOPPINO (FISH STEW)

 CIOPPINO (FISH STEW)

INGREDIENTS: 1/4 CUP OLIVE OIL, 1 SLICED ONION, 1 SLICED FENNEL, 6 CLOVES GARLIC, 1 POUND SHRIMP, 2 DOZEN CLAMS, 3 HALIBUT FILETS (CUT UP), 2 CUPS PASTA SAUCE OR CRUSHED RED TOMATOES, 1 1/2 CUP WHITE WINE, 1 1/2 CUP CLAM BROTH, 2 TBS BUTTER, 1 TSP EACH CRUSHED RED PEPPER, PARSLEY, THYME, OREGANO, SALT, PEPPER AND 1/4 TSP CAYENNE PEPPER (OPTIONAL)

GARNISH: PARSLEY

SAUTE ONION, FENEEL & GARLIC IN THE OIL FOR 7 MINUTES, ADD THE PASTA SAUCE, WINE AND SPICES AND SIMMER.

MEANWHILE THOROUGHLY RINSE THE CLAMS AND THEN MICROWAVE  IN ONE CUP WATER AND THE BUTTER FOR 4 MINUTES

ADD THE SHRIMP, HALIBUT, CLAMS AND THE BROTH TO THE POT AND SIMMER UNTIL THE CLAMS OPEN

LEMON CHICKEN AND RICE SOUP

 LEMON CHICKEN AND RICE SOUP

*This soup was so good that I forgot to take a still pic of it! I had to take a snap shot from the short video I made!. My kids loved it and asked me to make more!!!*

INGREDIENTS: 1/4 CUP OLIVE OIL, 2 CARROTS, 2 CELERY, 1 ONION, 6 GARLIC, 8 CUPS CHICKEN STOCK, 2 BAY LEAVES, 1 CUP WHITE RICE, 2 CUPS COOKED SHREDDED CHICKEN, 1 TSP SALT AND PEPPER, 2/3 CUPS FRESH LEMON JUICE, 2 EGGS, 2 TBS PARSLEY

CHOP THE VEGETABLES IN A FOOD PROCESSOR AND SAUTE IN OLIVE OIL FOR 5 MINUTES. ADD 6 CUPS OF THE STOCK, THE BAY LEAVES, SALT, PEPPER AND BRING TO A BOIL. ADD THE RICE AND COOK UNTIL IT IS DONE.

MEANWHILE MIX THE EGGS AND THE LEMON JUICE UNTIL THOROUGHLY MIXED. ADD THE REMAINDER OF THE CHICKEN BROTH TO IT AND MIX WELL. ADD THE LEMON JUICE MIX AND THE CHICKEN TO THE POT AND SIMMER FOR TEN MINUTES. 

ADD THE PARSLEY AND REMOVE THE BAY LEAF. STIR AND SERVE!

WHOLE PROCESS SHOULD ONLY TAKE ABOUT ONE HALF HOUR.

CREAMY SCALLOPS OVER HEARTS OF PALM PASTA

 CREMAY SCALLOPS OVER HEARTS OF PALM PASTA

INGREDIENTS: 10 SCALLOPS SEASONED WITH A LITTLE SALT AND PEPPER, 1/4 CUP LIGHT OLIVE OIL, 1 CHOPPED ONION, 6 CHOPPED GARLIC, 1/4 CUP WHITE WINE, 3 TBS HOT ANTIPASTO SPREAD (OR CHILI GARLIC SAUCE), 1 CUP HEAVY CREAM, 1 6 OUNCE BAG OF BABY SPINACH, 1/2 CUP GRATED PARMESAN CHEESE, ONE BOX OF HEARTS OF PALM PASTA (OR REGULAR PASTA)

FRY SCALLOPS IN OIL 3 MINUTES PER SIDE. SET ASIDE. ADD ONION AND GARLIC AND COOK 3 MINUTES, ADD WINE AND COOK 5 MINUTES. ADD CREAM, ANTIPASTO SPREAD AND SPINACH FOR 5 MORE MINUTES, ADD SPINACH AND GRATED PARM FOR ANOTHER 5 MINUTES. ADD SCALLOPS. STIR AND TURN OFF.

WHILE THIS IS HAPPENING, COOK PASTA ACCORDING TO DIRECTIONS. 

THIS WAS YUM!

LOBSTER THERMIDOR

 LOBSTER THERMIDOR

INGREDIENTS: 5 LOBSTER TAILS, 1 DICED SHALLOT, 3 TBS BUTTER, 2 CLOVES CHOPPED GARLIC, 5 OUNCES SLICED MUSHROOMS, 1/2 CUP WHIPPING CREAM, 1/2 CUP HALF AND HALF, 2 TBS FLOUR, 1/4 CUP WHITE WINE, 1/2 TSP SALT, 1 TSP PEPPER, 1/4 TSP CAYENNE, JUICE OF ONE LEMON, 1 TBS TARRAGON,,2 TBS FRESH PARSLEY, 1/4 CUP COGNAC, 1 TBS DRY MUSTARD

1/2 CUP CHEDDAR CHEESE,  1/2 CUP GRATED PARMESAN

PAPRIKA AND PARSLEY FOR GARNISH

USE A SCISSORS TO CUT DOWN THE CENTER AND IN THE MIDDLE ON THE TOP OF EACH TAIL. PULL THE MEAT OUT AND BROIL IN THE SHELLS ON HIGH FOR 5 MINUTES. LET COOL. TAKE OUT THE MEAT AND CUT INTO PIECES.

TURN OVEN TO 425.

IN A SKILLET, SAUTE THE SHALLOTS AND GARLIC IN BUTTER FOR 2 MINUTES. ADD THE SHROOMS AND COOK ANOTHER 5 MINUTES. ADD THE CREAM AND HALF AND HALF AND COOK ON A MEDIUM LOW HEAT FOR 5 MINUTES. ADD THE FLOUR AND STIR UNTIL DISSOLVED. ADD THE EVERYTHING BUT THE 2 CHEESES AND COOK ANOTHER 3 MINUTES. ADD THE CHEESE AND STIR ON LOW HEAT UNTIL DISSOLVED. 

TURN OFF THE HEAT. ADD THE LOBSTER TO THE MIX.

OPEN UP THE SHELLS AND FILL THE CAVITY WITH THE MIX.  GARNISH WITH PARSLEY AND PAPRIKA (OR MORE CAYENNE IF YOU WANT A KICK)

BAKE UNCOVERED FOR 10 MINUTES!

CREAMY CAULIFLOWER

 CREAMY CAULIFLOWER

INGREDIENTS: 1 HEAD OF CAULIFLOWER STEAMED FOR 20 MINUTES

SAUCE: 5 TBS BUTTER, 3 TBS FLOUR, 3 CLOVES CRUSHED GARLIC, 1/2 TSP SALT AND PEPPER, 1 CUP WHIPPING CREAM, 1 TBS THYME, 3 SLICES SWISS CHEESE

GARNISH: PAPRIKA AND CHIVES

DIRECTIONS FOR SAUCE: WHILE THE CAULIFLOWER IS STEAMING, MELT THE BUTTER IN A SAUCEPAN, ADD THE FLOUR AND MIX THOROUGHLY, ADD THE WHIPPING CREAM, SALT, PEPPER AND THYME AND COOK FOR 5 MINUTES. ADD THE SWISS CHEESE AND STIR UNITL COMPLETELY MELTED.

TURN OVEN TO 350.

SPRAY A GLASS PAN. ADD THE CAULIFLOWER AND POUR THE SAUCE ON TOP. BAKE UNCOVERED FOR HALF HOUR. GARNISH WITH PAPRIKA AND CHIVES. 

FRENCH SALAD WITH PICKLED SHALLOTS, HARD BOILED EGGS & ROASTED PECANS

 FRENCH SALAD WITH PICKLED SHALLOTS, HARD BOILED EGGS & ROASTED PECANS

INGREDIENTS: HEAD OF ROMAINE LETTUCE, WASHED AND CHOPPED,  1/4 CUP EACH FRESH CHIVES & PARSLEY, 4 HARD BOILED EGGS SLICED THIN, 1/2 CUP CHOPPED PECANS, 2 SHALLOTS CHOPPED SMALL, 1 TBS SUGAR, 2/3 CUP RED WINE VINEGAR, 1/4 CUP LEMON JUICE, 1/2 CUP OLIVE OIL, 1/2 TSP SALT AND PEPPER, 2 CLOVES CRUSHED GARLIC

TO MAKE THE PICKLED SHALLOTS: CHOP 2 SHALLOTS INTO SMALL PIECES AND SOAK IN 1 TBS SUGAR & 2/3 CUP RED WINE VINEGAR FOR A FEW HOURS

DRESSING: 1/4 CUP FRESH LEMON JUICE, 1/2 CUP OLIVE OIL, 1/2 TSP SALT AND PEPPER AND 2 CLOVES CRUSHED GARLIC

PECANS: FRY THE PECANS ON A MEDIUM-HIGH HEAT FOR 3 MINUTES IN A DRY FRYING PAN

ARRANGE EVERYTHING AND MIX THOROUGHLY. 

FRENCH ONION RICE

 FRENCH ONION RICE

INGREDIENTS: 2 TBS BUTTER, 2 TBS OLIVE OIL, 2 ONIONS SLICED THIN, 1 TSP SALT AND PEPPER, 4 CLOVES CHOPPED GARLIC, 1 TBS BALSAMIC VINEGAR, 1 TBS THYME, 1/4 CUP WHITE WINE, 4 CUPS CHICKEN STOCK, 2 CUPS BASMATI RICE

GARNISH: FRESH PARSLEY, CHIVES AND/OR THYME

SAUTE THE ONIONS AND GARLIC IN THE OIL AND BUTTER FOR 30 MINUTES ON A MEDIUM LOW HEAT. ADD THE VINEGAR AND SAUTE ANOTHER 10 MINUTES.

SET ONOINS ASIDE. ADD BROTH, WINE, SALT & PEPPER AND RICE TO THE PAN AND SIMMER COVERED UNTIL RICE IS DONE (ABOUT 20 MINUTES) ADD THE ONIONS BACK TO THE MIX TO THOROUGHLY HEAT.