Easy Baked Stuffed Lobster

27 May

My boyfriend love lobster. He loves lobster rolls, plain lobster and of course baked stuffed lobster. The presentation alone of a baked stuffed lobster is pretty impressive. It also seems like a lot of work. You have to remove the lobster meat and then stuff it all back in with other seafood and stuffing? Come on…and then there’s the question, do you have to kill the lobster first??

In true semi-homemade form, I decided to attempt this without having to kill my own lobster, for my lobster.

lobster

What you need:

2 steamed lobsters from the store

1 garlic clove, minced

1/2 cup of crushed butter crackers (I used Ritz but you could use Club or generic butter cracker or oyster crackers)

Salt and Pepper

Juice of 1/2 a lemon

1 TBS of Italian seasoning

2 TBS of extra virgin olive oil

6 scallops <– Here is the thing about scallops, they can be expensive and I didn’t see any that looked really great (and I hate bay scallops) so I bought one of those packs of frozen bacon wrapped scallops. There were eight in the package and it worked perfectly.

Heat the oven to 400 degrees. Cook the bacon wrapped scallops for about 3/4 of the time on the package. You don’t want to overcook them and they are going back in the oven. When you take the scallops out, remove from the bacon and pour the bacon grease into you crushed cracker crumbs. I did not use the bacon for this. I ended up putting it back in the oven, cooking it crisp and giving a couple pieces to my pups, which they loved. The rest got thrown out but you could easily chop the bacon and put it in the stuffing.

Add herbs, half the extra virgin olive oil, salt and pepper, herbs and the scallops to the cracker crumbs.

Turn the oven on broil.

When that’s done, take your lobsters out and remove the tail meat but not the tail. I also recommend making sure you have claw crackers because I did not and ended up using scissors and the back of a knife as a hammer. This was not easy. I ended up removing the tail of one of them and then putting it back into the main shell to stuff (it worked). Take out the tamale, innards etc. I even rinsed it out so there was a “clear” space for the stuffing.

Put the lobster meat into the cracker/scallop mix. Stuff back into the lobster. Please note that had I had the claw crackers, I would have taken the claw meat out and added it to this stuffing.

Brush the remaining extra virgin olive oil over the lobster and the stuffing. Bake in the broiler for about 8 – 10 minutes until golden brown. Don’t overcook or it’ll dry out!

lobster

C’est si yum!

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Baked Jalapeno Poppers

21 May

I love jalapeno poppers. They are so good and yet I imagine bad for you when you get them out of the box or in a bar. I was craving some and decided there must be a better way. If you search on Pinterest, tons of ideas come up, so I decided to try my own variation.

What you need:

4 fresh jalapenos, cut lengthwise

1/4 block of Velveeta cheese

1/4 cup of softened cream cheese

3/4 cup of panko breadcrumbs

4 slices of cooked bacon

1 bowl of water and a sink

Preheat oven to 375 degrees. To remove seeds, cut the tops off of the jalapenos and then cut them lengthwise. If you have gloves of some sort (latex or the plastic throw away variety) I would say you could use them. If not, just be sure to wash your hands after this part and don’t touch your eyes. Use a pairing knife to cut the white part and seeds out. For pesky seeds that wouldn’t come out, I put them in the bowl of water and got them out that way. I also put the sliced pieces in there as I went through the jalapenos.

Slice the Velveeta according to the size of the jalapeno slices. The stuffing part is up to you. Just pat the jalapeno dry and discard the water.

I stuffed each one differently and they all tasted delicious.

Option 1 – bacon pieces and cream cheese

Option 2 – bacon pieces, Velveeta and then cream cheese on top

Option 3 – bacon pieces and just Velveeta (if you do it this way, put the bacon in first)

Each of these options end the same way, in the panko. I did not use eggs or anything in this recipe. I simply pressed the cheese part and the back part of the jalapeno firmly into the panko. Place on a non-stick sprayed baking sheet and bake for about 10 – 15 minutes.

Jalapeno popper

You want the jalapenos to be tender but watch to make sure the inside does not ooze out. None of this bat ch did. They were delicious and only took about 30 minutes total time to make (including baking). The most time-consuming part was the seed removal.

C’est si yum!

Sweet Chili Panko-Baked Shrimp

21 May

I made an impromptu shrimp dish last night. It could be served easily as an appetizer or accompaniment to a salad or pasta dish.
I did not take a photo of the finished product but I have some images of what was used.

What you need:

Salt and Pepper

Trader Joe's Chili Sauce1/3 Cup of Trader Joe’s Sweet Chili Sauce

I did feel the need to take a picture of the shrimp I bought. Look at how yum they look and they were already deveined (shells on though)!

shrimp 1/2 pound of shrimp (I would say you could do any size you want)

panko1 /2 cup of plain panko breadcrumbs

1 TBS of Extra Virgin Coconut Oil (I had Trader Joe’s)

Preheat the oven to 400 degrees. Peel the shrimp and remove the tails. Pour melted coconut oil into the chili sauce. Toss shrimp in it to coat. Season the panko with the salt and pepper. Press the shrimp into the panko breadcrumbs and arrange on a non-stick sprayed cookie sheet. Bake for 10 minutes, flip shrimp over and bake for an additional five minutes.

I served them with a Caesar salad so I did not use a dipping sauce but you could use the chili sauce or sriracha-ranch sauce (1/3 cup of any ranch dressing with as much or little sriracha).

Serve hot and don’t overcook the shrimp! C’est si yum!

Broccoli, Sausage and Cheese Egg Muffins

17 Apr

I am a lover of breakfast. When I’m up and running out the door I don’t exactly have time for the big breakfast I love i.e. eggs, grits, toast and/or English muffin and maybe bacon or sausage. I read Lauren Conrad’s post about Busy Girl Breakfasts and figured why not give it a try.

I didn’t do a full pan of muffins since it was an experiment.

What you need:

3 eggs

1/4 cup of any variety of shredded cheese

2 sausage links (I used low fat)

2 tsp herbs de provence

Salt and Pepper

3/4 cup of broccoli (if you want less you could do less)

1 TBS of skim milk

Non-stick spray

Splash of water

Preheat the oven to 370 degrees. Combine all ingredients in a bowl. I used silicone cupcake liners. Spray the liners with non-stick spray. Fill each about 3/4 full because they rise. Bake for 20 minutes or until they seem set. I haven’t had these next day yet but I’ll see how they are as an on the go breakfast! C’est si yum!

photo 1-2egg muffins

Finished

Baked Cauliflower Bites

14 Apr

I know that I made cauliflower bites in my cupcake maker a while back but I made an updated version tonight and they are delicious! I’d made a cauliflower puree in my food processor and decided I wanted something different.

Here’s what I did for the puree:

3/4 head of cauliflower (it was a huge cauliflower. If you have a normal size one, you could use one whole head of cauliflower), shredded

1 garlic clove, minced

1/2 tablespoon of extra virgin olive oil

Salt and Pepper

1/2 tablespoon of herbs de Provence or Italian seasoning

3/4 cup of low sodium chicken broth

non-stick cooking spray

Spray the saute pan with non-stick cooking spray.  Swirl the extra virgin olive oil and add the garlic. Remember not to let it burn! Add the cauliflower. Season with salt, pepper and spice mix. Saute and then as it seems tender, pour in the broth.

Break down the cauliflower in a food processor and let cool.

Puree

For the bites:

3/4 cup of panko breadcrumbs

1/2 cup of shredded Parmesan cheese

cauliflower puree (the above makes almost 2 cups, pureed)

1 egg white (if you have closer to 2 + cups, use two egg whites)

Preheat oven to 385 degrees. Combine all ingredients in a bowl. I got suckered in to buying a Quick Whisk yesterday so I used this to whip the egg whites a bit. Don’t overbeat them! I have this fun macaroon pan that I have actually never used to make macaroons in that was perfect for this. I baked these for about 12 minutes on one side, then flipped them over and baked them again for another 5-8 so it got crispy on each side. These would go great with some sort of Greek yogurt dip or sour cream.

bites1 bites2

C’est si yum!!

 

Taco Rice (Side Dish or Main Dish Base)

11 Apr

Taco night is a great night. They are so easy and I am a big fan of the taco kits that come with everything you need. I made this super easy rice to go with the tacos last night. This would also be a good base for a taco bowl (just top with meat, lettuce, cheese and guacamole).

What you need:

2 cups cooked Jasmine rice (really any rice will do)

1/2 a container of those single serving Fage (or any Greek yogurt) cups

1/2 cup of shredded cheese

1/4 – 1/2 cup of salsa

Salt and Pepper

Fixins Rice

There are two options for this prep. 1) When you cook the rice and it is still hot, add all the ingredients and serve hot! or 2) Combine all ingredients in a microwave safe bowl and microwave for 3 – 5 minutes and stir halfway through.

A great side or start to a main dish. C’est si yum!

Easy Spicy Guacamole

4 Apr

My boyfriend recently listed his favorite things to eat and this guacamole was on the list. It’s quick, easy and delicious. You can also add optional ingredients depending on what is in your fridge.

guac

What you need:

1 avocado

1/3 cup of plain Greek yogurt

Sriracha sauce

1/2 a scallion, green only, chopped

Salt and Pepper

Optional items:

lime juice

peas

chopped tomato

minced garlic

I usually mash the avocado by hand but this one was slightly less ripe than I expected. I put the avocado, Greek yogurt and Sriracha in the food processor and just pulsed a couple of times to break up the avocado. If you like your guac smooth, keep processing it or hand mixing it to your consistency preference. If you add peas, I recommend frozen and letting them thaw a little. They add an extra flavor that doesn’t overpower the rest of the guac.

Scoop the guace out of the processor and continue to mix by hand if it’s not all combined. I use the processor purely to chop the avocado. Finish with a sprinkling of the scallions. Serve with your favorite chips! C’est si yum!