Recent Posts

Caprese Burgers with Basil Mayonnaise
July 9, 2024

Caprese Burgers with Basil Mayonnaise

Caprese Burgers with Basil Mayonnaise are one of our favorite summer burgers. I start these Rastelli’s Wagyu burgers by making a creamy mayonnaise in my food processor. Next, I cook the burgers in a cast iron skillet or we grill them outside. Finally, I top each burger with the Basil Mayonnaise, …

beef
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by Sharon
Red Leicester Lobster Chowder
July 2, 2024

Red Leicester Lobster Chowder

Red Leicester Lobster Chowder is one of our favorite summer soups. I start this chowder by cooking carrots, celery, and leeks until they are tender. Then, I add in homemade chicken stock and red potatoes. Finally, I add cream and cooked lobster. We like this soup for several reasons. First …

soup
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by Sharon
BLT Lobster Salad Rolls
June 25, 2024

BLT Lobster Salad Rolls

BLT Lobster Salad Rolls are one of our all-time favorite family dinners. I start this lobster dinner by steaming two live lobsters. Then, I remove the lobster meat from the shells and chop it in small pieces. Next, I combine the lobster with mayonnaise, lemon juice, tarragon, bacon, lettuce, and tomato. Finally, I put this creamy lobster salad in butter-grilled brioche buns. We like this dish for several reasons. First of all, I like that I can make this dish in less than an hour. Secondly, I like that I can make the lobster salad ahead of time. In fact, the salad improves in flavor as it chills. Finally, we all love the rich and creamy taste of these lobster rolls.

THE EQUIPMENT I USED

  • A Large Pot- Use the largest pot you have to steam the lobsters.

THE INGREDIENTS NEEDED FOR BLT Lobster Salad Rolls

  • Lobster- Use live lobster or get some precooked lobster meat from the fish store.
  • Mayonnaise- I always use Hellman’s mayonnaise.
  • Chives- If you can’t find chives, use minced Vidallia onions.
  • Tarragon- Be sure to use fresh tarragon. If you can’t find fresh tarragon, fresh dill would work, too.
  • Tomatoes- You can remove the seeds if you like.
  • Brioche Buns- Use top sliced buns if possible.
  • Butter- Use unsalted butter to grill the buns.
  • Lemon Juice- Use freshly squeezed lemon juice.

HOW I MADE MY LOBSTER ROLLS

  • First, I steamed the lobsters. Sometimes I have the fish store cook the lobsters for me. But at home, I find twelve minutes is the perfect amount of time to steam the lobsters.
  • Next, I removed all the meat from the shells. Save the shells to make lobster stock.
  • Then, I mixed in the mayonnaise, lemon juice, tarragon, chives, bacon, lettuce, and tomatoes.
  • Finally, I chilled the lobster salad and then stuffed it in the buttered buns.

If you like lobster, you need to try these delicious BLT Lobster Salad Rolls.

BLT Lobster Salad Rolls
BLT Lobster Salad Rolls

BLT Lobster Salad Rolls

Brioche buns filled with a bacon, lettuce, and tomato lobster salad.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
chilling time 2 hours
Total Time 2 hours 42 minutes
Course Main Course
Cuisine American
Servings 4
Calories 360 kcal

Ingredients
  

  • 2 1 pound lobsters
  • ⅓ cup mayonnaise
  • 2 tbsp. each minced chives and tarragon
  • 2 slices bacon, cooked and crumbled
  • ¼ cup chopped butter lettuce and plum tomato
  • 2 tsp. lemon juice
  • ¼ tsp. black pepper
  • 4 brioche buns
  • 1 tbsp. butter

Instructions
 

  • To cook the lobster: Bring two inches of water to a boil over high heat, in a very large pot. Add the lobsters and hold down the lid to kill them quickly. Steam them for 12 minutes.
  • Remove the lobster meat from the shells, and chop it all up in half inch pieces.
  • Put the lobster in the bowl and add the rest of the ingredients, except for the rolls and butter. Cover and chill for two hours.
  • Melt the butter on medium heat on a grill pan and cook the rolls until they have grill marks.
  • Fill each roll with a dollops of lobster salad.

Nutrition

Calories: 360kcal
Keyword sandwiches, seafood
Tried this recipe?Let us know how it was!
Uncategorized
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by Sharon
Easy Orange Butter Cake
June 23, 2024

Easy Orange Butter Cake

Easy Orange Butter Cake is one of our favorite summer desserts. I start this cake by baking up a buttery orange cake. Then, I top the cake with vanilla whipped cream and sweetened strawberries. We like this dessert for several reasons. First of all, I like that I can make this …

dessert
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by Sharon
Cobb Salad with Shallot Vinaigrette
June 20, 2024

Cobb Salad with Shallot Vinaigrette

Cobb Salad with Shallot Vinaigrette is one of our favorite main course salads. I start this salad by roasting chicken breasts coated in herbs and seasonings. Then, I lay the sliced chicken on top of Spring greens along with blue cheese, avocado, cherry tomatoes, hard-boiled egg slices, and crispy bacon. Finally, I drizzle …

chicken
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by Sharon
Chimichurri Steak with Salsa Criolla
June 16, 2024

Chimichurri Steak with Salsa Criolla

Chimichurri Steak with Salsa Criolla is one of our favorite steak dinners. I love this dish for several reasons. First of all, I like that I can make the salsa and chimichurri ahead of time. Now, the chimichurri will darken in color. But if you throw it back into the food processor with a quarter cup more cilantro, it will brighten up. Secondly, I like that the hands-on time for this steak recipe is very short. It only takes a few minutes to put the salsa criolla. And, the chimichurri and steak don’t take long to make, either. Finally, I love this steak dish because it’s so flavorful. In fact, my whole family requests this steak dish regularly.

THE EQUIPMENT I USED

  • A Food Processor- You’ll need this to make the chimichurri sauce.
  • A Cast Iron Skillet- Use this to sear your steak and cook it. Or use any large skillet. Or us a gas or charcoal grill.
  • A Wireless Thermometer- This is essential for checking the temperature of your steak. I used the ThermoMaven P2 Wireless Thermometer.

THE INGREDIENTS NEEDED FOR CHIMICHURRI STEAK WITH Salsa Criolla

  • Steak- I used Filet Mignon. But you can use any cut of steak you prefer.
  • Cilantro- Fresh cilantro is essential for making chimichurri.
  • Extra Virgin Olive Oil- I like California Olive Ranch brand.
  • Lime Juice- Be sure and use fresh lime juice.
  • Jalapeno- Remove the seeds before processing.
  • Vegetable Oil- Use this to sear your steak. Olive oil has too low of a smoking point for searing steak.

HOW I MADE MY STEAK

  • First, I made the salsa criolla.
  • Next, I made my chimichurri.
  • Then, I seared the steaks. Don’t overcrowd your pan. In fact, it’s best to use two pans for four steaks.
  • Finally, I served my steaks with the veggies and chimichurri.

If you love steak, you need to try this delicious Chimichurri Steak with Salsa Criolla.

Chimichurri Steak with Salsa Criolla
Filet Mignon with Salsa Criolla

Chimichurri Steak with Salsa Criolla

Filet Mignon Steak topped with a cilantro chimichurri and a salsa criolla.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Argentinian
Servings 4
Calories 500 kcal

Equipment

  • Food processor
  • A ThermoMaven wireless meat thermometer

Ingredients
  

  • 1 cup each chopped plum tomatoes and orange bell pepper
  • ¼ cup diced red onion
  • 1 tsp crushed garlic
  • 1 tbsp. chopped fresh oregano
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. red wine vinegar
  • ¼ tsp. kosher salt and crushed red pepper flakes
  • 4 filet mignon steaks
  • ¼ tsp. seasoned salt
  • 1 tbsp. vegetable oil

For the Chimichurri Sauce:

  • 1 cup fresh cilantro leaves
  • 2 cloves garlic, peeled
  • ½ jalapeno, seeded and chopped
  • ¼ cup extra virgin olive oil
  • 2 tbsp. fresh lime juice
  • ¼ tsp. each kosher salt and pepper

Instructions
 

  • Begin by making the Chimichurri Sauce: Process all the ingredients in a food processor until they're all combined into a sauce.
  • Next make the Salsa Criolla: Combine the rest of the ingredients (except for the steaks, seasoned salt, and vegetable oil) in a bowl.
  • Finally, make the steak: Heat a grill to medium heat. Dry the steaks with a paper towel, and then sprinkle them all over with the seasoned salt. Insert the Thermomaven probes into the steaks. Brush the grill with the oil and cook the steaks, on both sides. Cook them until they register 145 degrees on the wireless thermometer, for medium rare. Or cook to your desired doneness. Serve the steak topped with the chimichurri and salsa criolla.

Nutrition

Calories: 500kcal
Keyword beef
Tried this recipe?Let us know how it was!
beef
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by Sharon
Bacon and Egg Breakfast Pizza
June 12, 2024

Bacon and Egg Breakfast Pizza

Bacon and Egg Breakfast Pizza is one of our favorite weekend breakfasts. I start this pizza by making pizza dough in my bread machine. But I’ve also attached a recipe for my hand-kneaded pizza dough. While the pizza dough rose, I baked up lots of bacon for 15 minutes …

breakfast
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by Sharon
Lemon Garlic Chicken Piccata
June 9, 2024

Lemon Garlic Chicken Piccata

Lemon Garlic Chicken Piccata is one of our favorite chicken dinners. I start this dish by breading the chicken breasts and frying them in olive oil. Next, I make a lemony, garlicky, buttery sauce. We like this chicken dish for several reasons. First of all, …

chicken
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by Sharon
Lemon Cheesecake with Blueberry Sauce
June 4, 2024

Lemon Cheesecake with Blueberry Sauce

Lemon Cheesecake with Blueberry Sauce is one of our favorite dessert recipes. I start this recipe by making a sweet vanilla wafer crust. Next, I make an easy, creamy lemon cheesecake filling. Then, I make a thick blueberry sauce full of sweet berries. I love this recipe for several reasons. First of all, I like that this cheesecake only calls for a few ingredients. And most of the ingredients are things I always have in the house. Secondly, I like that this easy cake is made ahead of time. I really like making this cake for guests. It can be made a couple days ahead of time. And, finally, I like that my whole family loves this cake. It’s a real crowd pleaser.

THE EQUIPMENT I USED

  • An Electric Mixer- Use this to whip your filling. If you don’t have an electric mixer, I think beating the filling by hand would be fine.
  • A Food Processor- I used this to crush my cookie crumbs. If you don’t have a food processor, you could put the wafers in a bag and crush the wafers with a rolling pin.
  • Aluminum Foil- Use heavy duty aluminum foil to wrap your pan in. This prevents water from getting in your cake.
  • A Springform Pan- Use a 9-inch springform pan to cook your lemon cheesecake with blueberry sauce cake pan in.
  • A Large Roasting Pan- This needs to be big enough to hold the springform pan. You’ll fill it with water to keep your cake from cracking.

THE INGREDIENTS NEEDED FOR LEMON CHEESECAKE with Blueberry Sauce

  • Vanilla Wafer Cookies- These are for the crust. I used the Nabisco brand cookies for my Lemon Cheesecake with Blueberry Sauce.
  • Cream Cheese- Be sure to use full fat cream cheese. I used the Philadelphia brand.
  • Eggs- Use large, room temperature eggs.
  • Lemon Juice- Be sure to use fresh lemon juice.

If you like cheesecake, you need to try this creamy and delicious Lemon Cheesecake with Blueberry Sauce.

Lemon cheesecake with Blueberry Sauce
Lemon Cheesecake with Blueberry Sauce

Lemon Cheesecake with Blueberry Sauce

Creamy, lemony cheesecake in a vanilla wafer cookie crust, topped with a sweet blueberry sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Chilling Time 6 hours
Total Time 7 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 450 kcal

Equipment

  • 9 inch springform pan
  • Food processor
  • heavy duty aluminum foil
  • large roasting pan
  • electric mixer

Ingredients
  

  • 2 cups vanilla wafer cookies
  • 4 tbsp. unsalted butter, melted
  • 32 ounces full fat cream cheese, at room temperature
  • 1 cup granulated sugar (200g)
  • 2 tsp. vanilla extract
  • 4 large eggs, at room temperature
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. lemon zest

For the Blueberry Sauce:

  • 2½ cups blueberries, divided
  • ¼ cup granulated sugar (50g)
  • ¼ cup water
  • 1 tbsp. cornstarch

Instructions
 

  • Begin by making the cheesecake crust: Preheat the oven to 325 degrees. Butter a nine inch springform pan. Wrap the outside of the pan in two layers of heavy duty aluminum foil.
  • Using the food processor, grind up the cookies into fine crumbs. Add them to the melted butter and stir until well combined. Press this on the bottom and up the sides of the pan. Bake for 15 minutes. Cool on a wire rack while you make your filling.
  • In an electric mixer, with the paddle attachment, beat together the cheese, sugar, vanilla, lemon juice, and lemon zest. Beat until smooth. Add the eggs and beat on low until just combined. Pour this filling into the crust.
  • Place the springform pan into the roasting pan and put it in the oven. Pour hot water in the pan, so that it comes halfway up the cheesecake pan. Bake for one hour, or until the cake is no longer jiggly.
  • Cool on a wire rack for two hours, and then cover and refrigerate for at least four hours. But, preferably, chill this overnight.
  • While the cake cools, make the sauce: Mix all the ingredients (except for 1 cup of the berries) in a three-quart saucepan. Bring them to a boil, and then simmer for 3 minutes or until the sauce is thickened. Add the rest of the berries. Let this chill until cold.
  • Remove the sides from the pan and serve the cake topped with the sauce.

Nutrition

Calories: 450kcal
Keyword Dessert
Tried this recipe?Let us know how it was!
dessert
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by Sharon
Teriyaki Salmon Salad Bowls
May 23, 2024

Teriyaki Salmon Salad Bowls

Teriyaki Salmon Salad Bowls are one of our favorite salmon dinners. I start these bowls by steaming asparagus and air frying the salmon. Then, I make a lemon vinaigrette and toss it with spring greens lettuce, avocado, radishes, and tomatoes. Finally, I top the veggies …

seafood
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by Sharon