Lobster Roll

First things first...

I was browsing through my previous posts and I'm pretty sure anyone who knows anything about photography is surely cringing at my sad photos.

I mean, I TRY and get a good picture, but they are all so inconsistent and not nearly as beautiful as I wish they could be.

(trying to find my natural light!!!)

I need to make a mental note to get to know my camera better so she will dress my pictures up a little prettier for Moma.

Anyways, this here is my very first lobster roll.

Not just because of the fact that I never buy lobster or because lobster is expensive and seems like a luxury reserved for only special occasions, but also because I always want to make something spectacular out of it when I do buy it.

I feel like if I put it in a pasta or chop it up and sandwich it between a roll is a waste of a luxurious ingredient.

But to be perfectly honest, it's probably the best way to enjoy this crustacean because it stretches my buck by chopping it and bulking it up with a few veggies.

I made this spread (below) for our Valentine's Day dinner and after we ate ourselves silly, we were distraught to see that we both didn't get to the much anticipated claw.

We were too stuffed (if that's possible) to finish our claw meat?

What's wrong with that sentence?

I know.

EVERYTHING... that's what.

Anyway, after I couldn't will myself to just stuff the claws down my hatch, I decided to let it go and save it for the next day.

And I knew exactly what I was going to do with it.

And that's how my ordinary Wednesday lunch became the most memorable at-home lunch I may have ever created.

It was a luxury this Moma never gets to experience.

Lobster for lunch?

While the kids are running circles around me?

Fighting and kicking each other, asking me to check to see if their bums are free and clear of the #2 they just got done laying down.

Yes.

In the midst of all that craziness, I was quietly and blissfully enjoying my lobster roll.

Bite.

For.

Bite.

It goes a little something like this....

Lobster Roll

1 Lobster, (I used only the claw and knuckle meat)

1-2 tablespoons mayo

1 stalk celery, finely chopped

A couple slices of red onion, finely chopped

1 1/2 teaspoons fresh dill, chopped

Salt and pepper

Mix it all together and slap it between your favorite roll.

I used the heel of the Honey Buttermilk Bread that I made the day before.

Get on it and get a little gourmet in your day! ;)

Zucchini Fries

Can we talk, for just a moment, about the deliciousness that is a zucchini fry?

Seriously.

That is such an amazing play on a french fry, you'll never miss the potato.

Well..

You might miss it a little.

Because, let's face it..

Potatoes are the bomb.com.

BUT, these zucchini fries will definitely satisfy your craving for a french fry.

You will absolutely love it.

I made them on a whim the other night and they were gobbled up the second they came out of the oven.

I didn't even have a chance to serve them up with dinner or make a sauce for them.

They hubs and kiddos did some damage on them bad boys.

They got devoured.

I made a breading that was pretty irresistible.

Let's just say it involved lots of grated parmesan reggiano.

You really can't go wrong with that.

I could put it on a rotten egg and it would taste good.

Ok, not that.

But anything else...

Nevermind.

Here's the how to:

Zucchini Fries

3-4 zucchinis, cut in half then cut lengthwise, then cut in fourths

1 egg, beaten

1/2 cup panko breadcrumbs

1/4 cup parmesan reggiano, grated

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons freshly chopped parsley

Salt and pepper

Preheat oven to 450.

Put all of the ingredients (except the egg and zucchini) into a ziploc bag and shake until all mixed together.

Beat the egg in a shallow dish.

Toss the zucchini in the egg making sure to thoroughly coat, but shake off excess.

Put the zucchini into the ziploc bag and toss all around until the breading is coating the zucchini.

Lay on a baking sheet that you've lined with non stick foil, or olive oil, or spray it with that Pam stuff... whatever method you like.

After you've tossed all the zucchini in the egg then tossed them all into the breading, lay them all nicely, not touching one another, on the baking sheet and put in the oven.

Cook them on 450 for about 13-15 minutes until they are browned and crispy.

Depending on your oven, you may want to rotate the pan halfway through the cooking to make sure it cooks evenly. Just to let you know, I didn't do that and mine turned out perfecto.

Hope you try these and love them.

Really, you will. They are sooooo good!

Vegetarian Chili Fries

I decided to bring sexy back with my Vegetarian Chili that I make from time to time.

It's big on game days and cold nights.

Please, how sexy is that pot, with the lid just off to the side.

The luscious chili peeking out and blowing off some of her delectable steam...

(I'm sorry, this is turning into food porn writing)

Then, just when I thought it couldn't get any better, I decided to make french fries.

THEN I went loco and decided to combine the two for everyone's favorite food, Chili Cheese Fries!

Stand back people, she's got a wooden spoon! ;)

I love chili.

I love the comfort of a big steaming bowl of chili.

I love the aroma that rises up from my bowl, tempting my taste buds.

I love it topped with sour cream, some kind of delicious cheese and onion-y scallions.

I love the velvety texture of the chili, the creaminess of the beans.

The crunch from the corn, the spice from the seasonings.

It's literally like a party in my mouth.

It's all just so delightful.

As always, I am a bit challenged in the 'writing down recipes' department, but I

have come up with a list of ingredients that I put into my chili.

As for actual exact measurements...

well...

that's pretty much a crap shoot with me.

But trust that I am WORTH the gamble, my friends.

And this chili is definitely worth a try.

Vegetarian Chili

1 large onion, diced

1 large green bell pepper, diced

1 medium red bell pepper, diced

4 cloves garlic, chopped

1 large carrot, or 2 small carrots, diced

2 celery stalks, diced

1 small sweet potato, diced

1 15 oz. can black beans, drained and rinsed

1 can white cannelinni beans, drained and rinsed

1 15 oz. can fire roasted chipotle tomatoes

1-2 cups vegetable stock

1 cup corn, frozen or fresh

2-3 tablespoons new mexico chili powder

2-3 tablespoons cumin

1 teaspoon coriander

2 tablespoons paprika

1 tablespoon onion powder

1 tablespoon garlic powder

2 teaspoons dried oregano

1/2 bunch fresh cilantro, chopped

salt and pepper to taste

Saute the onions, carrots, celery, bell peppers and garlic in olive oil until soft.

Add in the sweet potatoes and incorporate them into the vegetables.

Add all the spices and saute into the veggies.

Let cook for 3-4 minutes on medium heat.

Add the can of tomatoes and simmer, covered, until veggies are soft, about 20 minutes.

Add in the beans and continue to simmer.

Add the veggie stock if needed to maintain the consistency of your chili.

The longer you let the chili simmer, the better it will be.

At the very end, add in the corn. If frozen, they will defrost in the chili.

Add in the chopped cilantro for added freshness and brightness.

Serve with cheddar, pepperjack or whatever floats your boat.

Don't forget the scallions, avocado and sour cream!

For the French Fries

Slice the potatoes lengthwise into 1 inch slices.

Put on a baking sheet lined with non stick foil.

Toss with olive oil, salt and pepper.

Put in a preheated 450 oven until crispy and delicious, about 25-30 minutes.

DIVE IN AND ENJOY!

Cinnamon Swirl Bread

I stumbled upon this recipe while searching through one of my favorite blogs, The Pioneer Woman.

I knew I wanted to make bread that day but...

when I saw this little slice of heaven (pun intended). I knew it HAD to be this cinnamon swirl bread.

It was honestly the best.

cinnamon bread.

ever.

My kids love them some cinnamon bread. I sometimes splurge and buy them the cinnamon raisin bread from Trader Joe's.

But when I saw this one and how easy peasy it was, I knew I had to try and make my own.

Which is my goal in life.

To make it all from scratch.

I know I sound like the crazy cooking lady, but as much as I can,

I like to know where my food is coming from.

And when I make it, I know exactly what's up.

That's just one of the millions of things I love about cooking.

Knowing how much flour, salt, sugar...whatever! is in my food.

Know your food, peeps.

I promise, it makes such a big difference in your overall health and well being.

And start with this delightfully amazing and delicious cinnamon bread.

Slather some butter on it and grab yourself a cup of joe.

It is devastatingly divine.

Thanks Pioneer Woman!

Recipe here.

Mozzarella Stuffed Turkey Meatloaf

When I think of meatloaf I always think of a big, dense blob of ground beef baked together that comes out dry and rubbery and drenched in ketchup.

Doesn't that sound yummy?

Well I don't know about you, but that sounds barfy and gross to me.

Well, except for the drenched in ketchup part.

Ain't nothing wrong with.. well, anything really, drenched in some ketchup.

I need about a gallon of ketchup just for a small order of french fries.

Can't barely eat even one without the beautiful, vinegary, luscious red sauce enveloping my fry.

At least two dips PER fry.

MIN not max.

I'm crazy like that.

But I digress.

Back to the 'loaf.

So with all of these less than desirable adjectives and impressions I had in my head about this particular 'comfort food' dinner, I set out to make one.

Except my meatloaf was going to look prettier than the average bear.

There will be nothing average about my lovely 'loaf.

I took some 93/7 ground turkey and put it in a big bow. I diced one medium onion and put it in a skillet with olive oil over medium heat.

Take 3 cloves garlic, minced, and add it to the onions.

Salt and pepper them up.

Cook that around for about 5-7 minutes, until the onions are translucent and soft.

I added 1 tablespoon herbs de provence (a dried herb) and cooked it with the onions and garlic.

Then add 3 tablespoons tomato paste and 2 tablespoons worchestire sauce.

Cook it around for 3-5 minutes.

Turn off the heat and add in some chopped basil and parsley.

Then I took 2 slices of day old bread and put it in the food processor and turned it into breadcrumbs.

Add them to the turkey bowl.

I also grabbed a handful of oatmeal and threw it in the bowl as well.

Added fiber, right?!

Hey, it worked and looked good dotted all around the 'loaf.

So when the onion and tomato paste mixture cools a little, add it to the ground turkey with the breadcrumbs and oatmeal.

Season it all up again with salt and pepper and

mix everything together with your hands (best tools money can't buy).

Get a piece of saran wrap and lay it out on your counter.

A long one... don't be greedy with it now.

Lay out the turkey mixture on the plastic wrap and flatten it out to about 18-24 inches tall (I'm guesstimating) and about 12 inches wide.

Get a few slices of mozzarella cheese (cut about 1/4 inch thick) and put them from top to bottom on the turkey mixture.

Then, using the plastic wrap, roll the 'loaf like a sushi roll, letting the wrap guide you.

When you've rolled it all the way, pinch the ends to ensure the cheese doesn't leak out in the baking process.

Take the plastic wrap off and bake it for 40 minutes on 375 or 400, depending on your oven.

I served mine with mushroom gravy, mashed potatoes and roasted corn.

Try my take on the classic meatloaf for dinner tonight.

Using the turkey and the oatmeal, it's healthy and light and so not dry.

Just take it from my hubs...

aka my man of very many (and by very many I mean very few) words...

"It's really good, babe."

Ahhh, my very own Poe.

Granola Bars

I am always searching for healthy treats I can make for and with my kids.

I came across these granola bars and thought they sounded perfectly delicious.

And as it turns out....

I was right.

;)

I was excited to make these because the recipe call for no butter or oil.

The binder here is just peanut butter.

I loved that!

They came out of the oven and they were gobbled up seconds after.

The kids loved them and so did the Mr.

They are seriously delightful.

Packed with energy and nuts and healthy goodness.

Try it... you'll like it!

(Yo Gabba Gabba song...... I know, I know,

I've seen one too many kid shows!)

Recipe here.

* I substituted cashews for the almonds in this recipe because I'm crazy like that and I'm absolutely in love with cashews. *