• How to cook lobster tails
    Main Course

    How to Cook Lobster Tails

    Preheat the broiler. Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with garlic butter. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Drizzle meat with lemon juice if desired or simply garnish with lemon wedges to serve.If frozen, thaw first. If serving them with  steak (“Surf and Turf”) a  4-5 ounce tail is the right size.   Lobster Scampi For this dish, you will need the following: ½ stick of butter 6 minced cloves of garlic ½ cup of olive oil…

  • Fried Ravioli Recipe
    Main Course

    Fried Ravioli

    Cook ravioli according to package directions. Dont overcook – should be al dente. Dip each cooked ravioli in egg whites, the coat with Panko (Italian Bread crumbs). Fry til brown in coconut oil. Make a glaze sauce – melt garlic butter in pan, add a splash of lemon juice, plus parsley if desired. Drizzle over ravioli before serving.

  • twice baked stuffed potatoes recipe
    Potatoes

    Ultimate Twice Baked Stuffed Potatoes

    4 large baking potatoes 8 slices bacon 1 cup sour cream 1/4 to 1/2 cup milk 4 tablespoons butter 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup shredded Cheddar cheese, divided 8 green onions, sliced, divided Bake potatoes in preheated oven. I like to partially cook the potatoes in the microwave first before transferring them to my toaster oven at a minimum of 450 degrees or higher (could even set to broil) to crisp up the skins while cutting down cooking time . Meanwhile, cook bacon. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the…

  • Orange chicken recipe
    Chicken

    Chicken in Orange Sauce

    Chicken in Orange Sauce I’ve had this recipe since I was newly married and living with my darling husband in our teeny-tiny little apartment… our little love nest.  Those were the days:)  Making this dish always makes me think back to that time…  The recipe came from a thick, red paperback book of heart smart recipes put out by the American Heart Association. My mother in law gave me a copy of the book shortly after I got married – she had bought one for herself and thought it was something I might enjoy the book as well.  I miss her 🙁 Since this orange chicken is not deep fried…

  • Cooking Tips

    Shrimp – Auntie Bea’s Trick for Crunchy, Crispy Shrimp

    Was talking to Auntie Bea on the phone tonight. She brought up something I had been meaning to ask her about for a while, but I never think of it when talking with her….  A few years ago Auntie Bea invited Mom, Chris and I over for dinner and made shrimp. She was explaining a technique she used, which she had learned in her Chinese cooking class, involving dusting the shrimp with cornstarch to make the crispy and crunchy, and she said, it also enhances the flavor of the shrimp.Now keep in mind, we’re not talking about breaded or coated shrimp – just nice pink, uncoated shrimp.  I thought of…

  • Beef

    Dupe Steak Recipe – Best Ever Steak Marinade

    I usually omit the basil and parsley, because its equally good without. I never use the hot pepper sauce, and I always use both garlic powder and minced garlic. This will produce and awesome, awesome succulent steak! Can also be used as a chicken or pork marinade. Ingredients (Marinates 2 steaks) 1/3 cup soy sauce 1/3 cup fresh lemon juice 1/4 cup Worcestershire sauce 1 1/2 tablespoons garlic powder 3 tablespoons dried basil 1 1/2 tablespoons dried parsley flakes 1 teaspoon ground white pepper OPTIONAL INGREDIENTS 1/4 teaspoon hot pepper sauce (optional) 1 teaspoon dried minced garlic (optional) 1/2 cup olive oil (I usually omit this – it just isn’t…

  • Greek Salad Dressing Recipe
    Veggies

    Greek Salad Dressing

    Made for Chris on his birthday, October 21, 2014,  along with Moussaka and fruit cocktail cake for dessert. Good salad dressing. It’s a keeper. 1/4 cup and 2 teaspoons olive oil 3/4 teaspoon garlic powder 3/4 teaspoon dried oregano 3/4 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon Dijon-style mustard 1/3 cup and 1 tablespoon red wine vinegar  (for a less tart dressing, use 1/4 c and 2 tbsp. red wine vinegar) 1/2 teaspoon pepper In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly…

  • Chicken

    Angel Chicken

    Made this twice in summer 2006 , the first time to test it out, Chris and I thought it was good. The 2nd time shortly thereafter – dined al fresco, poolside (far side of the pool under the shade tree) with Mom and Chris on a hot and beautiful evening.  From The Best of Hometown Cooking by Better Homes and Gardens (one of those small impulse cookbooks sold at check stands). 6  skinless, boneless chicken breast halves 1/4 cup butter 1 (.7 ounce) package dry Italian-style salad dressing mix 1/2 cup white wine 1 (10.75 ounce) can condensed golden mushroom soup 4 ounces cream cheese with chives 1 pound angel…

  • chicken biryani with recipe
    Chicken

    Chicken Biryani

    Auntie Bea’s delicious Chicken Biryani recipe, healthified verion of biryani made with brown Basmati rice for higher fiber and a lower Glycemic Index rating, slightly adapted from Homemaker’s Magazine, October 2005 Issue. She had mo, Chris and I over for dinner and served this in 2010. We were  so impressed.  She gave me the recipe, and after trying it out first, I then had her and mom over for lunch and made this – and a nice memory in the process. This was shortly before mom got very ill, so sadly, it was one of the last times we had one of these lovely lunch dates with the two of…

  • Main Course

    Melt-in-Your-Mouth Lasagna

    Thank heaven for the person who invented oven-ready lasagna noodles!  What would I do without them?  The  ease, simplicity, and convenience they offer  had me sold from the first time I tried them – I never make lasagna any other way.  This is one of my all-time favorite every day recipes, but it’s also wonderful to serve for company.  For a variation,  you can add a very thin layer of cooked, chopped spinach on top of each layer of ground beef … 1/4 c                       olive oil 1/2 c                       finely chopped onion 1                              clove garlic, finely chopped 1 28-oz                  can crushed tomatoes 1 5 1/2 oz              can tomato paste…