Lobster in Cream

This elegant dish is so easy you won’t believe it!

  • 2 lobster tails, shell on, cut down the middle
  • 1 c heavy cream
  • Salt and pepper

Preheat oven to 425.

Place lobster in a shallow baking dish. Pour cream into tail, season with salt and pepper. Bake 15 – 20 min until the shell is pink and cooked through.

Divide among shallow bowls, pour cream over and serve.

Spicy Chickpeas with Runny Eggs and Proscuitto

This is a great weeknight meal – it comes together quickly and tastes wonderful.

  • 2 Tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 1 sprig rosemary (optional)
  • 1 15-oz. can chickpeas, rinsed
  • 1 15 oz can diced tomatoes
  • 1 Tbsp. tomato paste
  • 1 Tbsp sweet smoked paprika
  • 1 c heavy cream or almond cream
  • Salt
  • Pepper
  • 2 large eggs
  • 4 thin slices of prosciutto

Heat oil in a medium skillet over medium. Cook garlic and rosemary, tossing, until garlic is golden brown and rosemary crisps up slightly but isn’t browned, about 30 seconds for rosemary and 2 minutes for garlic. Add chickpeas, tomatoes, tomato paste, and paprika to skillet and cook, stirring often, about 10 minute. Mix in cream, season with salt and lots of pepper, and bring to a simmer. Crack eggs into chickpea mixture and season them with kosher salt. Cover and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs.

Serves 2.

Classic Skillet Cornbread

This is from Bon Appetite – it goes great with beef chili.

  • 2 1/2 c course ground cornmeal
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp salt
  • 1 egg, lightly beaten
  • 1 2/3 c buttermilk
  • 2 tbsp butter

Preheat oven to 375.

Place a 10 inch cast iron skillet in the oven with the butter and melt.

Whisk together dry ingredients. Whisk together wet ingredients. Combine wet and dry and whisk into skillet.

Bake until golden 25 – 30 minutes. Let cook 5 minutes before cutting.

Serve with honey and butter.

Serves 6 – 8.

Crepes with Mushrooms

This recipe is from F&W – it’s a bit of work, and so worth it! The cream sauce is amazing!

FILLING:

  • 2 tbsp butter
  • 1 lb wild mushrooms, chopped
  • 1 tsp thyme
  • 1 garlic clove

• 1 tbsp chopped parsley

  • Salt & Pepper

SAUCE

• 1 tbsp butter

• 1 tbsp flour

• 1 c heavy cream, divided

• 1/4 tsp nutmeg

• Sea salt

CRÊPES

• 4 leggs

• 1 c milk

• 1 c flour

• Butter

• 1 tsp salt

• Salad

Make the filling:

In a large skillet, melt 2 tbsp butter over moderately high heat. Add mushrooms, thyme, and garlic. Cook until mushrooms are tender and lightly browned, about 15 minutes. Stir in parsley and season with salt and pepper.

Make the sauce:

In a medium saucepan, melt 1 tbsp butter over moderate heat. Whisk in flour until combined. Gradually whisk in 1/2 c cream and simmer until thickened, about 2 minutes. Gradually whisk in remaining 1/2 c cream, nutmeg, and 1/2 c of the mushroom filling. Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes. Transfer to a food processor or blender and puree until smooth. Return sauce to pan and season with salt. Keep warm.

Make the crêpes:

In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth. Heat a 10-inch nonstick skillet or crêpe pan over moderate heat; brush with melted butter. Add one-fourth of the batter, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes. Using a spatula, flip crêpe and cook until browned.

Transfer to a plate and top with 1/4 mushrooms and salad greens. Drizzle with some mushroom sauce, and garnish with thyme, salt, and pepper. Repeat procedure to make 3 more crepes. Serve immediately.

Serves 4.

Chicken and Chopped Salad

This recipe is inspired by Skinny Taste. This one takes a bit more work, but it is worth it! The sauce is so good!

Chicken:

  • 1 lb chicken tenders
  • 1 lemon, juiced
  • 1/2 tsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp oregano
  • Salt and pepper

Pri Pri Sauce:

  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 jalapeños
  • 1 bell pepper
  • 2 cloves garlic
  • Salt

Couscous:

  • 1 1/2 c chicken stock
  • 1 tsp olive oil
  • 1 c uncooked couscous

Chopped Salad

  • 2 c chopped cucumber
  • 1 c chopped tomato
  • 1/4 c chopped red onion
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tbsp parsley, chopped
  • Feta
  • Salt and pepper

For chicken: combine ingredients in a bowl and marinade chicken for at least an hour.

Then heat a grill on medium high and grill for 3 – 4 min per side until cooked through.

For Pri Pri sauce:

Combine ingredients in a blender and chill.

For CousCous:

Heat chicken stock until boiling, stir in olive oil and couscous and set aside for 20 min, use a work to fluff.

For Salad:

Combine lemon juice, oil and parsley in a small jar, shake to combine. Toss remaining ingredients in a bowl and drizzle with dressing tossing to combine.

To serve: divide couscous, salad and chicken among plates and serve with sauce.

Serves 4

Shrimp Balls

These make a great light lunch – use the cabbage leaves to wrap up the shrimp balls.

Sauce:

  • 4 1/2 tbsp soy sauce
  • 1 1/2 tbsp rice vinegar
  • 1 1/2 tsp toasted sesame oil
  • 1 1/2 tbsp sliced scallions

Shrimp

  • 1 lb medium shrimp, peeled and chopped into small chunks.
  • 2 tbsp minced ginger
  • 1 clove garlic, minced
  • 2 tbsp chives, minced
  • 1 egg white
  • Zest and juice of one lime
  • Salt
  • 8 Napa cabbage leaves

Combine ingredients for sauce and set aside.

Combine shrimp ingredients except cabbage and form into one inch balls.

Place cabbage leaves on a steaming rack, fill a pot with one inch of water. Place shrimp balls in and steam for 3 minutes, turning 1/2 way through.

Serve on cabbage leaves with sauce.

Serves 4.

Sweet Garlic Chicken with Kale

  • 1 whole chicken
  • 2 tsp kosher salt
  • Pepper
  • 1 lemon quartered
  • 12 oz of baby kale
  • 5 cloves garlic, minced
  • 1/4 c kalamata olives, halved and pitted
  • Red pepper flakes

Preheat oven to 475.

Season chicken with salt and pepper place lemon in the cavity. Roast chicken for 60 – 75 min until cooked through. Let rest 5 minutes, then carve.

In a large skillet, heat 2 tbsp olive oil. Add garlic add the kale, olives, red pepper flakes and cook, tossing frequently until wilted.

Serve Chard with chicken.

Serves 4 – 6.