Tag Archives: yum

Baked Mashed Potato Cakes

16 Sep

My boyfriend and I ate lunch at Stockholders, a restaurant in Weymouth, MA and had their potato cake appetizer. It was amazing. While I didn’t have the meat debris or horseradish, I did have bacon and made a quick side dish version. My boyfriend ate almost all of them. The only thing I might add would be sour cream or Greek yogurt (plain with some garlic chopped in it) to dollop on top.

What you need:

1 package of instant mashed potatoes

2 slices of bacon, chopped

1/2 cup of panko breadcrumbs

1/2 cup of shredded cheese (any variety) + some for sprinkling

1 scallion chopped (optional)

1 garlic clove, minced (optional)

1 tablespoon of butter

nonstick cooking spray

black pepper

Preheat the oven to 400 degrees. Make mashed potatoes according to directions. Melt butter into the potatoes. Sprinkle in the pepper, cheese, bacon and scallion. I used a 6- muffin tin, put a piece of foil over the top and outlined the circles to keep the cakes in place. Spray with nonstick spray. Form the mashed potatoes into cakes and press into panko breadcrumbs (both sides). The bag of potatoes I had made 6 perfect sized cakes. Bake for about 15 minutes until the panko starts to brown and then sprinkle with additional cheese.

They came right off the pan! Serve warm. C’est si yum!

CakesPotato Cakes


High Heel Cupcakes

7 Sep

NFL season means a few things, one of which is that my boyfriend’s seven year old daughter is not interested in NFL season. As he and her twin brother cheered on the Pats, we made high heel cupcakes! This is the finished product but I’ll add the other steps.

All you need:

Funfetti or any cupcake mix

Frosting, any color

Variety of Sprinkles

Milano cookies

Pirouette Cookies cut into about 4″ pieces at an angle at the top

Cook the cupcakes according to directions. Let them cool. I would recommend decorating the Milanos before you put them in the cupcakes. Frost and decorate the cupcakes once they’ve cooled. Cut a 1″ slit into the top of the frosted, cooled cupcake. Angle the Milano in and stick it in to the cupcake. We secured the Pirouette pieces with frosting but if I was serving these elsewhere I’d recommend something being stuck on the bottom so it does not slide.

They were easy and adorable. Pinterest for the win! C’est si yum!Heel cupcake

Easy Salt & Vinegar Fried Green Tomatoes

12 Aug

Fried green tomatoes. I LOVE them. I am lucky enough to have a coworker who grows tomatoes and happens to be having a problem getting them to ripen! I also love the movie. If you haven’t seen it, rent it. Immediately.

They are so easy and a yum snack.

What you need:

1 Green tomato sliced thin (my preference) or into halves (also my preference)

1/2 cup of brown rice flour

1 egg white

salt and pepper

1/2 cup of salt and vinegar chips (any variety) crushed

Italian herbs from my spice mill

Canola oil

Heat the oil in a sauce pan or frying pan. Make sure the pan or whatever you use is deep enough to have a pool of oil (how unappetizing is that?) so that the tomatoes float. If I had a deep fryer I would have used that but I don’t. Whip the egg white with a splash of cold water. I like to see a lot of bubbles in the egg white. Season with salt and pepper. Season the flour with the herbs. I used a plastic bag for the chip part but it does make it a little messier. You could easily use a bowl. Coat the tomato slices in the flour, egg and then chip crumbs. Fry until crispy brown. Don’t put too many in the oil at once or it will lower the temp of your oil. Drain on a paper towel and season with a sprinkle of salt.


Serve hot or warm with your favorite dip. I would suggest combining, ranch, Greek yogurt and a splash of hot sauce.

C’est si yum!

Grilled Prosciutto Wrapped Asparagus

2 Jun

It’s finally grill season! New England has jumped from Winter to Summer (no seriously, where was Spring?) and I love dining al fresco. Even more than that, grilling tastes so good. It’s all a part of the experience of being outdoors.

I was in NH this weekend and we grilled steak, shrimp and chicken with prosciutto-wrapped asparagus. It was so delicious and if you bake it, it’ll still be good but a different type of flavor. I won’t go into the charcoal vs. gas debate but this recipe was done on charcoal and they were all eaten.

What you need:

1 lb of asparagus, trimmed. Break one and cut the rest where the break was OR break each individually.

Thin sliced prosciutto (one slice can wrap one piece depending on how much you want it wrapped)

Extra Virgin Olive Oil

Salt and Pepper

Before you wrap the prosciutto, brush the asparagus with the olive oil and season with salt and pepper. Wrap with prosciutto. You can brush with the oil again before you grill but that’s up to you. Grill until the prosciutto is crisp and the asparagus is tender (if you like it firmer then take it off sooner!). Serve with your favorite grill item.

Grill Asparagus

It’s also good as an appetizer or side dish. C’est si yum!

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.


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!


C’est si yum!

Spring Veggie Pasta Dish

20 Mar

Growing up I never ate cauliflower. Neither of my parents eat it so I always assumed it was gross. However, in the past year, I’ve tried it and love it. Spring time means lots of green and flowers, unless you live in the Boston area and Spring means praying that the snow will stay away. One vegetable that I see a lot of is asparagus and I made this easy and delicious pasta/veggie toss for dinner last night.

What you need:

2 cups of uncooked pasta of your choice or a handful of long pasta (i.e. angel hair or linguini)

Shaved or grated Parmesan cheese

1/2 pound of asparagus, chopped into 1 inch pieces

1/2 a head of roasted cauliflower, chopped in to 1 inch pieces (IF you are starting with raw cauliflower that’s ok! See the instruction adjustment below)

extra virgin olive oil

1 TBS of butter

Salt and Pepper

1/3 cup of orange juice or white wine (or both)

1 1/2 TBS of herbs de provence or Italian seasoning

1 garlic clove, minced or grated

Red pepper flakes (optional and I did not give a measurement because I did not measure it)

Cook pasta in salted boiling water. Drain but let enough of the pasta water drain back into your pot, just enough to cover the bottom. Put back on a medium flame. Drizzle a little extra virgin olive oil in the pan with the garlic and herbs. Don’t let the garlic burn! Add the roasted cauliflower and asparagus. If you are starting with raw cauliflower, then add the cauliflower first. Asparagus does not take long to cook so just saute the cauliflower until they get golden or fork tender (however you like your cauliflower) and then add the asparagus. 

Deglaze with the white wine and/or orange juice. If you like more of a sauce, then I would suggest adding more liquid but it will be light. Add the pasta back to the pan with the butter and sprinkle with red pepper flakes (optional).

Veggie TossFinish with the shaved or grated Parmesan and serve hot!

C’est si Yum!

Easy Versatile Vegetable Saute

18 Feb

I love fresh vegetables but let’s face it, sometimes you can’t have fresh all the time. I try to keep a steady stock of frozen corn, peas, spinach (for dips), cauliflower and broccoli on hand. This recipe would be great for both peas and/or corn.

What you need (this was for four people):

2 cups of frozen corn or peas1 Tablespoon of butter

1/2 Tablespoon of virgin coconut oil

1/2 Tablespoon of extra virgin olive oil

1 garlic clove, minced

1/2 Tablespoon of herbs de provence

2 scallions, chopped (white and green)

Salt and Pepper


On a medium-high heat, melt butter and coconut oil in the extra virgin olive oil. Add the garlic and scallions (don’t let them burn). Saute the frozen vegetable and herbs de provence and season with salt and pepper to taste. Be careful when you add the frozen vegetables because it could spit.

Serve warm! Variations could be adding some shredded Parmesan cheese and red pepper flakes. C’est si yum!