Lobster Vegetable Spaghetti

Courtesy of Plated Perfection

Lobster. Yum. Harris Teeter, my BFF, had buy one get one free lobster tails...obviously those went in my basket! Usually we broil them (Nick broils them), but this go around I wanted to do something different and had some vegetables to use up. I decided to throw some zucchini and carrots into the mix. I decided to wing the sauce, and it came out well! My only improvement for next time would maybe be to add more ingredients for more sauce but this was sufficient! I'm just obsessed with sauce. This is definitely a great spring or summer treat!

Ingredients:
2 lobster tails, approximately 4 ounces each
dash of lemon pepper seasoning
dash of garlic powder with parsley seasoning
1 tb olive oil
2 tb butter, each tb used separately
1 large garlic clove, diced
1/2 cup carrots, sliced in halves
1/2 cup zucchini, sliced in halves
3 fresh basil leaves, roughly torn or chopped
approximately 1/4 cup parmesan cheese (I used grated)
1/2 pound pasta (I used spaghetti)
1/2 cup white wine
1 lemon, juiced
dash of Italian seasoning

Directions:
Bring a pot of salted water to a boil. Cook the pasta as directed.

Cut the shell of the lobster tails down the middle. Gently pull away the meat as much as possible. Rub a little butter on each tail and sprinkle each tail with a dash of lemon pepper and garlic powder. Broil on high for approximately 5-10 minutes (depending on size). Once done, remove the meat from the shells, cut into pieces, and set aside.

While the water is coming to a boil, heat 1 tb butter and 1 tb olive oil in a skillet. Cook the zucchini and carrots until barely crisp or beginning to get tender (your own preference). Remove from heat. Bring the pan back to a medium heat and add the garlic. Cook for approximately 2 minutes making sure not to brown. Toss in the white wine and lemon juice and bring to a simmer to reduce down if need be. I decided to use all of the liquid, so I added the lobster meat, Italian seasoning, a dash of pepper, and stirred together. Remove from heat. Toss in the pasta, vegetables, basil, and cheese. Serve and enjoy!

Pork Chops with Dijon Herb Sauce

Adapted from SkinnyTaste.com

Pork, fresh thyme, dijon...these things are just made for one another! Pork chops were buy one, get one free at Harris Teeter yesterday, so I couldn't resist. I figured I would cook a batch of these pork chops up for lunch and have them for leftovers later this week. This sauce was absolutely delicious and full of flavor. I altered some of the measurements and ingredients, but nothing too major. I could eat this sauce with a spoon, and I may have done just that...just a few bites :)

Ingredients:
1 tb olive oil
1/2 tb butter
3-4 lean pork chops (I used boneless)
few dashes of salt and pepper
3 tb chopped yellow onion
1/2 cup low sodium chicken broth
1 Swanson Flavor Boost packet, chicken flavor
1-2 tb fresh herbs (I used thyme)
few dashes of dried parsley

Directions:
In a large skillet, heat the oil over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and sauté for 3-4 minutes per side. Turn and cook until chops are browned and done to about medium. Remove the chops and cover with aluminum foil. Add the butter and onion to the pan and cook, stirring, until soft, about 3 minutes. Add the broth and Flavor Boost packet and simmer about 2 minutes. Stir in the mustard, herbs, and 1/8 tsp pepper (optional). Place the pork chops back in the skillet and let simmer in the sauce for about 2-3 minutes. Put the chops on a platter and pour the sauce over the meat. Enjoy!

Asian Marinated Pork Chops

Courtesy of Melissa D'Arabian - Food Network

I saw this on the Food Network this week and it looked delicious. I really enjoy making pork chops since they are so lean, and the marinade for this just looked full of flavor. I also had all of the ingredients - score! I will say that I marinated my chops much longer (16 hours). This was due to the fact that it was gorgeous out yesterday and I just had to get out and about, which interfered with my cooking :) I ended up making these for lunch today instead, and they were still delicious! You need to watch out for the acidic marinades "cooking" really thin pork chops or making them tough, but mine ended up just fine! I think this would also be good on chicken.

Ingredients:

• 1/4 cup plus 1 teaspoon vegetable oil
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon minced ginger
• 1 tablespoon Sriracha
• 2 teaspoons sesame oil
• 3 cloves garlic, minced
• Zest and juice of 1 orange
• Eight 4-ounce thin pork chops, bone-in is great, but I used boneless
• 2 tablespoons chopped fresh cilantro, for garnish (optional)
• 2 green onions, sliced for garnish (optional)

Directions:

Place 1/4 cup vegetable oil, sugar, vinegar, ginger, sriracha, sesame oil, garlic and orange juice and zest in a food processo,r and process for 15 seconds. Put the pork chops in a heavy-duty resalable plastic bag. Add half of the marinade and reserve the other half until serving. Squeeze out the air, seal and move the chops around in the bag to coat evenly. Marinate in the refrigerator at least 30 minutes, and up to 8 hours.

Remove the chops from the bag. Place the reserved marinade in a small saucepot. Bring to a boil to reduce and thicken the sauce a bit, about 2 minutes. Heat large stainless saute pan over medium-high heat and add the remaining 1 teaspoon oil. Brown the chops in the hot pan, cooking 2-4 minutes per side (depending on thickness). Cook until done (155 degrees F internal temperature). Serve with a spoonful of the glaze, with cilantro and sliced green onions sprinkled on top.*NOTE: You can also brown the chops and then bake off until done in a 375 degree oven.

Pot Roast

Adapted from Ree Drummond and Cooking L:ight

Pot roast...everyone has had this at some point in their life (or so I would hope). I usually think of it as more of a winter/fall meal, but for some reason, I was craving it and thought I'd attempt it myself. I'm actually looking more forward to the vegetables than the meat, is that weird? I made this just for Nick and I, so I bought a small piece of meat. Added bonus: your place will smell amazing! Be careful which cut of meat you buy. I will say, mine was very lean and got a little too tough. With it only being 1.5 pounds, I only cooked it for about 45 minutes. Lessons learned: buy a cut of meat that has some fat on it and make sure not to overcook. It will continue to cook once you take it out.


Ingredients:

• 1 (1.5 pound) whole eye of round beef roast (or whichever you prefer)
• 2 Tablespoons Olive Oil
• 1 Yellow Onion, quartered or halved
• 3 whole Carrots (wish I had bought 4)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste
• 3 sprigs Fresh Rosemary, or more to taste
• 1 bay leaf
• 2 cloves garlic, crushed
• 1 leek (because I had one on hand), sliced and washed thoroughly

Directions:
Preheat oven to 350º. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté and brown each side of onions about 4 minutes or until tender. Remove onions to a plate and saute the carrots for approximately 5 minutes to get a little brown on them. Remove from pan.Add oil if necessary. Return browned roast to pan. Add the red wine, rosemary, garlic, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan. Throw in the carrots, leeks, onion, and potatoes; bring to a simmer. Cover pan and bake at 300° for 1 1/2 hours or until the roast is almost tender. Remove thyme sprigs, rosemary, and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Turkey Spanakopita Burgers

Adapted from Rachael Ray

Four words: Must. Try. This. Recipe. This used to be one of my favorite dishes to make, and for some unknown reason, I got away from making this as often, which is tragic. After rekindling my love with these turkey burgers, it will be back on a regular rotation! These are healthy (I use 99% fat free ground turkey breast) and just absolutely delicious. You must have tzatziki (preferably mine) to top it with, or it's just not the same :) OK, you don't have to have it, but I highly recommend it. Nick is not a huge fan of tzatziki and he told me tonight he actually really likes mine, especially on the burgers - that says something! Feel free to top these with toppings of your desire. Personally, I just went with tzatziki and banana peppers because I adore them. Nick got tzatziki, sliced tomato, and thinly sliced cucumber. SO good. These are also great without the bun, hun!

Ingredients:

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling and some to top the rolls
• 1 tablespoon butter
• 2 cloves garlic, chopped
• 1 shallot, chopped
• 1 box, 10 ounces, frozen spinach, defrosted
• 1 teaspoon dried oregano, lightly crushed in the palm
• 1/4 pound feta crumbles (I use reduced fat)
• 1 1/3 pounds ground turkey breast, usually 1 package
• 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 
• rolls of your choice (I used kaiser)
• dash of garlic powder (to top each roll)
• few slices of seedless cucumber (optional - for topping)
• few slices of tomato (optional - for topping)
• banana peppers (optional - for topping)

Directions:
Heat a large nonstick skillet over medium heat. To one side, add a little extra-virgin olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Be sure to watch them and not burn them by constantly stirring around the pan. Transfer the onions and garlic to a bowl to cool. Return pan to heat. Wring the defrosted spinach dry buy twisting it in a clean kitchen towel over your sink. Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano. Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 inches on each side. Season the sliced cucumbers and tomatoes with salt and pepper if desired. Toast rolls with a brush of EVOO and a dash of garlic powder on them, if you prefer.Top with your favorite toppings! 

 

Asparagus with Lemon Vinaigrette

Adapted from Melissa D'Arabian

In an attempt to eat healthy, I've been trying to cook vegetables with each entree (meat/seafood, etc.). Asparagus is so easy and fast - how can you not love it? I really enjoyed this vinaigrette and would easily use it on a salad as well. It's a little tart, but I love tart :)

Ingredients:

• 3/4 pound fresh asparagus, woody stems removed
• Kosher salt and freshly ground black pepper
• 1 tablepoon Dijon mustard
• 1 lemon, juiced
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper

Directions:
Bring a skillet filled half full with salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus until crisp-tender, about 1 to 3 minutes, depending on size. While this is cooking, mix together the mustard, lemon, and olive oil. Drain the asparagus and top with salt and pepper. Pour the vinaigrette over the asparagus. 

Open Faced Croque Madame

Courtesy of Plated Perfection

Ham and cheese go together in perfect harmony, especially when you put an over easy egg on top of it :) This was my idea for breakfast this morning. Nick forced me to get up with him to work out this morning, and I decided to thank him for it by making him some breakfast afterward! This was really yummy. It will probably make the regular menu. Feel free to use the cheese of your choice. I used baby swiss for Nick because it's his favorite, but I used shredded fontina myself :) Delish.

Ingredients:
1 English muffin, cut in half
1-2 slices ham off the bone
1/4 cup shredded fontina (or cheese of your choice)
1 tb dijon mustard
1 egg, fried over easy (or medium if you like)
dash of butter

Directions:
Top the English muffin with the dijon, ham, and cheese. Broil on low heat for approx. 5 minutes, or until cheese is melted. In the meantime, fry an egg with a tad of butter. Cook until desired and top the English muffin. YUM.

Persian Style Chicken Kabobs

Courtesy of Plated Perfection

Moby Dick's House of Kabob is one of my favorite places ever. Anyone that knows me is aware of this...I usually go there once a week. I've always thought of attempting kabobs at home, but never got around to it. Today I decided to wing it! I knew that the key ingredient to keep the chicken moist is to marinate it in yogurt, so this is what I came up with. I will say the one adjustment I would make is in the spices - I would probably not use cinnamon the next go around, but to each their own! I served this with lime zest basmati rice (yep, out of a box - but I did add some fresh lime juice), homemade tzatziki sauce, and a side of tomato and cucumber salad. You can also get creative with the vegetables you add to the skewers.

Kabobs:
1/3 cup plain yogurt
juice of 1/2 lemon
salt and pepper
1/2 tsp turmeric - approx.
1/2 tsp paprika - approx.
1/2 tsp cinnamon - approx.
1/2 tsp dry mustard - approx.
2 boneless, skinless chicken breasts (cut into 1 inch chunks )
1 zucchini squash, sliced equally into bite sized pieces
1/2 onion (I used yellow), cut into bite sized pieces
1 orange bell pepper, cut into bite sized pieces

bamboo skewers (soak for 20-30 min. beforehand so they will not burn, or use metal)

Mix together the first 7 ingredients in a bowl. Toss them in a ziploc bag with the chicken. Make sure all pieces are covered with the marinade and refrigerate for a minimum of 4 hours. I've read you can do this up to 24 hours. Skewer up the chicken and vegetables, leaving room in between to cook. Grease grill pan with olive oil and grill each side of the skewer for approximately 5 minutes, depending on the thickness of your chicken. I finished mine off in the oven at 375 degrees for approximately 10 minutes. It kept the chicken moist.

Tomato Cucumber Salad:
1-2 Roma tomatoes, diced
1 tsp balsamic vinegar
dash of oregano
dash of salt and pepper
handful of chopped, seedless cucumber

Mix together and serve on the side. This can be refrigerated prior to cooking.

To serve, I laid down the rice (use your favorite), the skewer, and topped with tzatziki sauce and the tomato cucumber salad.

Chicken Stelline Soup

Courtesy of Plated Perfection

This recipe stemmed from the fact that I'm sick, again. This is the third cold I have had in two months! I blame this indecisive weather of ours in the Northern VA area. In any event, I decided to make some soup and thought I'd take a chance with my own concoction. It turned out really well I thought! I made just enough for me to have today and tomorrow, but you could easily increase the recipe to make more. It would be great as leftovers. Spring is coming, get your comfort food in before it gets too warm! (NOTE: You could also use cut up chicken tenders to cook in the soup. I chose to roast the split chicken breast.)

Ingredients:

• 1-2 tablespoons olive oil
• 1 carrot, peeled and chopped
• 1/2 medium onion, chopped
• 1 rib celery, chopped
• 1 bay leaf
• Salt and pepper
• 2 cups chicken broth (low sodium)
• 1 packet Flavor Boost chicken stock packet
• 1/2 cup water
• 1 split chicken breast, skin-on and bone-in
• 1/4 stelline pasta (or pasta of your choice)
• dash of garlic powder with parsley
• A small handful fresh dill, chopped
• dash of Italian seasoning
• olive oil, for chicken breast
• juice of half a lemon

Directions:
Rub the split chicken breast with olive oil and season with Italian seasoning (or seasoning of your choice), salt, and pepper. Bake at 375 degrees for approximately 20 minutes. Remove skin and cut up chicken into chunks once cooled. Set aside. Add olive oil to dutch oven over medium heat. Add carrots, onion, and celery. Season with salt and pepper and throw in the bay leaf. Stir a couple of minutes until a little softened, making sure not to burn. Add the chicken broth, water, and Flavor Boost packet. Stir and bring to a boil. Add the pasta and cook for about 5 minutes. Throw in the chopped chicken, lemon juice, garlic powder and dill. Stir for a couple more minutes and serve.

Stove Top Mac n' Cheese

Adapted from Alton Brown

When Nick told me he was making Bacon Cheeseburger Meatloaf, I decided I would make the side. My choice were obviously between mashed potatoes or macaroni and cheese. I asked him which he'd prefer and he said macaroni and cheese, so the search began! I've made this before, as I would think most people have, but I thought I'd try a new recipe. I found Alton Brown's which appeared to be quicker than most and wouldn't interfere with Nick's baking of the meatloaf in the oven. I adapted the recipe just by adding a different cheese, so feel free to get creative in that department!

Ingredients:

• 1/2 pound elbow macaroni
• 4 tablespoons butter
• 2 eggs
• 6 ounces evaporated milk
• 1/2 teaspoon hot sauce
• 1 teaspoon kosher salt
• Fresh black pepper
• 3/4 teaspoon dry mustard
• Approximately 5-6 ounces sharp cheddar, shredded
• Approximately 5-6 ounces fontina, shredded

Directions:

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Bacon Cheeseburger Meatloaf

Courtesy of Paula Deen

Nick came home one day to me watching the Food Network - this happens a lot. He then got sucked into Paula Deen's show - which also happens a lot. He was essentially drooling at this one particular episode, so he decided he was going to make it over the weekend. I was perfectly OK with that idea :) Since Bacon Cheeseburger Meatloaf screams comfort food, unhealthy, etc. I decided I would make a similar side to go along with it, which will posted separately. Stay tuned for the Macaroni and Cheese. I think what made the meatloaf was the sauce and the fried onions, yum.

Ingredients:

• 1 pound ground chuck
• 10 slices bacon, cooked and crumbled
• 1 (8-ounce) package sharp Cheddar, grated
• 2 large eggs, lightly beaten
• 1/4 cup bread crumbs, toasted
• 1/4 cup mayonnaise
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup ketchup
• 2 tablespoons prepared mustard
• 1 (3-ounce) can French fried onions

Directions:

Preheat oven to 350 degrees F. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

Roasted Baby Carrots with Herbs

Courtesy of Plated Perfection

I love baby carrots. Who doesn't love mini versions of vegetables? They're fun to cook with and good for your eyes! My Mom always told me that growing up and turns out, she was correct. She was not just making it up to make me eat vegetables :) This was extremely easy to prepare and you can get creative with the fresh herbs that you use.  Enjoy!

Ingredients:
1-2 batches baby carrots, washed, rinsed, and stems trimmed down
1-2 tb olive oil
1 tb chopped fresh rosemary
1 tb chopped fresh dill
dash of garlic powder, salt, and pepper

Directions:
Preheat oven to 400°F. Toss together the carrots, dill, and rosemary to coat with the olive oil. Lay on a baking pan, lined with aluminum foil. Sprinkle with garlic powder, salt, and pepper. Roast for approximately 30 minutes.

Chicken with White Wine Sauce

Courtesy of Swanson - Campbell's Kitchen

This is the second recipe I've pulled from the Swanson website, mainly because I bought their new Flavor Boost packets to try. I'm a sucker for new food products, what can I say? This was a pretty easy dish to cook and it was quite tasty. I did modify it by using chicken thighs instead of chicken breasts, but you could easily do either!

Ingredients:

1 tablespoon olive oil

1 pound skinless, boneless chicken breast halves (or 4 chicken thighs)

1 shallot, minced

1 tablespoon chopped fresh thyme leaves

1 cup dry white wine

2 packets Swanson® Flavor Boost™ Concentrated Chicken Broth

Directions:

• Heat the oil in a 10-inch skillet over medium heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
• Add the shallot and thyme to the skillet and cook and stir for 30 seconds.  Stir in the wine and cook for 2 minutes or until the mixture is reduced by half.  Stir in the concentrated broth.  Return the chicken to the skillet.  Cook for 5 minutes or until the chicken is cooked through.