A Happy Little Threesome!

Now that lobster season is in full swing we can break out the recipes and experiment with our little friend the crustacean.  On the  menu today is Lobster made three ways.
 
What better way to test these recipes out than by inviting your friends and family over to act as your guinea pigs.  
 
Now which one was their favourite??
 
Lobster Corn Chowder
Lobster Avocado salad with basil pesto, olive oil and lemon juice
Spicy Lobster Pasta
 
 
  • First Course

    6 tbsp butter
    2 cups chopped onion
    ¼ cup sherry or cognac
    1 tsp sweet paprika
    4 cups whole milk
    2 cups heavy cream
    1 cup dry white wine
    1 lb of lobster meat (the kind I used was pre-cooked)
    3 cups of fresh corn
    ¼ pound bacon, large-diced
    2 medium Yukon gold potatoes, cut into large chunks
    3 celery stalks, diced
    ½ tbsp kosher salt
    1 tsp fresh ground pepper

  • Second Course

    Poached Lobster Tails
    Avocado
    Cherry tomatoes
    Spring onions
    Lime Juice
    Fresh Italian Parsley
    Basil Pesto
    Salt & Pepper
    Red Pepper Flakes
    Bibb Lettuce cups for serving

  • Third Course

    12 ounces spaghetti or bucatini
    Kosher salt
    2 tablespoons olive oil
    2 tablespoons unsalted butter
    1 large shallot, finely chopped
    1 teaspoon crushed red pepper flakes
    1 pound cherry and/or Sun Gold 
 tomatoes, halved
    1 can of artichokes
    1 pound picked cooked lobster meat 

    Freshly ground black pepper
    1 teaspoon finely grated lemon zest

Nothing Like Sweet GUAVA!

Dessert has never been one of my things as I am typically a savory not a sweet gal but there is something so wonderful about the GUAVA!  Too bad I am on a juice detox and cannot even sample it.  This Guava is all for you Allan!

Here is the most simple version of guava cheesecake that even I can master.   I thieved (borrowed)  this one from Kraft Philadelphia.

 

  • The Guts

    2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
    1/2 cup guava paste, cut into small pieces
    1/4 cup sugar
    1/2 tsp. vanilla
    2 eggs
    1 ready-to-use graham cracker crumb crust (6 oz.) Double up for two pies!
    Guava slices chopped into bite size pieces

  • The Glory

    Preheat oven to 350°F. Beat cream cheese, guava paste, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended, add guava pieces.
    Pour into crust.
    Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight.

I'm Stuffed!

Stuffed peppers are part of traditional Spanish cuisine, from the Basque Country. The fillings can vary from Manchego cheese, to beef or cod in a béchamel sauce; beef or pork being the most popular recipe.
 
Today we are using sweet Italian sausages with mozzarella and cheddar cheese mixed with dirty rice. We top ours off with toasted almonds and serve!
 
One of these will easily fill you up as the combination is basically a meal in one.  Meat, Veg and Carb!
  • Ingredients

    4 red, yellow or orange bell peppers, stems left intact, halved lengthwise, and seeded
    3 tbsp vegetable oil
    4 oz sweet Italian sausage
    1 onion, chopped fine
    1/2 cup of Baby Bella mushrooms
    1/2 cup of fresh corn
    3 garlic cloves and one jalapeno, minced
    1 (8.8 oz) package Brown Ready Rice, White Rice or Dirty Rice
    12 oz pepperJack cheese, shredded (3 cups) or any cheese you like
    ¼ cup minced fresh mint and parsley
    salt & pepper

  • Instructions

    Adjust your oven rack to about 6" from the broiler.
    Place the prepped bell peppers into a microwave safe bowl, cover with plastic wrap, then microwave for 3 to 6 minutes until just tender.

    Meanwhile, heat 1 tbsp vegetable oil in a large skillet over medium-high heat until just smoking. Add the sausage and cook, breaking up the meat as you go, until nice and brown and cooked through, about 5 minutes.

    Add the onion, mushroom, corn, jalapeno and cook until soft, about 4 minutes. Stir in the garlic and cook for 30 seconds, until nice and fragrant. Stir in the rice and cook for 2 minutes until heated through.


  • Intense

    Turn off the heat and stir in 2 cups of the cheese, mint, parsley, and add salt and pepper to taste.

    Pat the peppers dry with paper towel, then season with salt and pepper. Brush the bottom of your baking dish with vegetable oil so that the peppers don't stick.

    Stuff the peppers generously with the filling and top with remaining cheese. Broil until the cheese is bubbly and spotty brown, about 3 to 5 minutes. Enjoy.

Hot outside but Chili inside!

Chili con turkey that is!  It is hard to tell the difference between ground beef and ground turkey when you jazz it up with spices and beans and oodles of fresh cilantro. The final touch is a dollop of sour cream and shredded cheese.

My very fit gal pal Christy W. asked for a healthy dinner option and this is the best Allan and I could do on a Wednesday night!  We did opt for low calorie sour cream but would never skimp on the cheese.

 

  • The tings you need...

    1 white onion
    1 poblano chili
    2 pounds of ground turkey
    2 tins of chili beans in chili sauce
    1 can of rotel, diced tomato and green chilies
    3 small cloves of garlic
    Juice of 2 limes
    A handful fresh cilantro
    Cayenne pepper and ground basil
    Salt & Pepper

  • What ya do...

    Combine and saute the poblano, garlic and onion in a pot until translucent. Add the ground turkey and brown. Throw in the spices, can of rotel and beans then simmer for 30 minutes. You are now ready to serve up deliciousness.

    For the topping:

    Scallions, cheddar cheese and sour cream