This was my first time making lobster tails and it DEFINITELY wont be my last. It is easy peasy and oh so yummy. You can make these for a special occasion or to make an ordinary occasion special.
BAKED LOBSTER TAILS WITH GARLIC BUTTER
4 lobster tails
5 cloves garlic, minced
¼ c. grated Parmesan, plus more for serving
Juice of 1 lemon
1 tsp. Italian seasoning
4 tbsp. Butter
1. Preheat oven to 350 degrees F. In a medium bowl, mix together garlic, Parmesan, Italian seasoning, and melted butter and season with salt.
2. Using kitchen scissors, cut the the clear skin off the lobster and brush the lobster tails with the garlic butter seasoning.
3. Place the lobster tails on a baking sheet lined with parchment and bake the lobster tails for 15 minutes. Enjoy!
Herb Roasted Tilapia
Yield: 2 Servings
Preparation: 10 minutes
Cook Time: 15 minutes
2 boneless tilapia fish fillets
1/2- 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
2 tablespoons EVOO
3-4 large sprigs fresh thyme
4-6 large green olives with pits
1 large egg
1 lb. thin-sliced boneless chicken breast (or chicken tenders)
1 egg, beaten
shredded parmesan cheese (enough to coat the chicken)
1-2 tomatoes, medium diced
½ brown onion, sliced
Italian seasoning (2-3 shakes)
2 cloves of garlic, minced
salt and pepper to taste
fresh basil, chopped
2 Tablespoons olive oil
Instructions Continue reading
I just recently discovered the spiralizer – a fabulous kitchen gadget allowing you to turn traditional pasta meals into healthy low carb ones using vegetables instead of noodles. Here is my latest family favorite.
SKINNY SHRIMP SCAMPI
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
3 tablespoons unsalted butter
1 pound medium raw shrimp, peeled and deveined
3-5 cloves garlic, minced
1/2 teaspoon red pepper flakes, or more, to taste
1/4 cup vegetable stock
Zest of one lemon
Juice of 1 large lemon
Kosher salt and freshly ground black pepper, to taste
1 1/2 – 2 pounds (4-5 medium-sized) zucchini, spiralized
2 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves, optional
Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
Stir in lemon zest, lemon juice and 1/2 of chicken stock; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes. Add remaining vegetable broth if it seems to dry.
Serve immediately, garnished with Parmesan and parsley, if desired.
Pad Thai, is a savory, saucy, stir-fried noodle dish that I adore. Though the dish itself is said to have originated in China, it spread throughout Thailand in the 1930s and 1940s as street food. Using local ingredients and produce, Thai cooks transformed the dish’s flavor profile into what we recognize today. With peanuts, lime juice, ginger, chile sauce and coconut milk, this simple stir-fry has an array of harmonious flavors. I stumbled upon this yummy vegan dish by Blue Apron chefs. It’s easy to make, and a quick and delicious meal perfect for any season.
- 8 Ounces Rice Noodles
- 2 Scallions
- ½ Bunch Gai Lan
- 1 Lime
- ¼ Pound Snow Peas
- 2 Teaspoons Sriracha
- 1 Tablespoon sweet soy sauce
- 1 1-Inch Piece Ginger
- ⅓ Cup Peanut Butter
- ¼ Cup Peanuts
- 2 Tablespoons Coconut Milk Powder
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Trim off and discard the snow pea stems; pull off and discard the tough string that runs the length of each pod. Halve the snow peas on an angle. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Trim off and discard the ends of the gai lan stems. Quarter the lime. Peel and mince the ginger. In a medium bowl, whisk together the coconut milk powder and ¼ cup of water.
Cook the aromatics:
In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the white bottoms of the scallions and ginger. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
Add the vegetables:
Add the snow peas and gai lan to the pan of aromatics. Cook, stirring occasionally, 2 to 3 minutes, or until the gai lan has wilted. Turn off the heat.
Cook the noodles:
While the vegetables cook, add the noodles to the pot of boiling water. Cook 4 to 6 minutes, or until tender. Drain thoroughly and set aside.
Make the peanut sauce:
While the noodles cook, in a medium bowl, combine the peanut butter, sweet soy sauce and as much of the Sriracha as you’d like, depending on how spicy you’d like the dish to be. Whisk in ¼ cup of water; season with salt and pepper to taste.
Finish & plate your dish:
Add the peanut sauce and coconut milk powder mixture to the pan of vegetables; stir until thoroughly combined. Add the cooked noodles and the juice of all 4 lime wedges. Cook on medium-high, stirring to coat the noodles, 2 to 3 minutes, or until heated through. Turn off the heat and season with salt and pepper to taste. Divide the finished noodles and vegetables between 2 dishes. Garnish with the peanuts and green tops of the scallions. Enjoy!
Coconut milk powder is an ingredient in most Southeast Asian cooking and is not the liquid inside a coconut. Coconut milk is classified as thick, thin, or coconut cream. Canned coconut milk separates naturally and the top layer is the coconut cream. This top layer is dehydrated to make coconut milk powder. In a pinch, you could use canned coconut milk to replace the coconut milk power and the 1/4 cup water that the recipe calls for.
I love Indian food. The spices in this dish are a fragrant combination of cumin, cardamom, cayenne pepper and mustard seeds. This recipe is courtesy of Blue Apron.
- 2 Salmon Fillets
- ½ Cup Harvest Gold Lentils
- ⅓ Cup Dried Apricots
- 2 Ounces Spinach
- 1 Bunch Cilantro
- ½ Cup Plain Greek Yogurt
- 2 Tablespoons Ghee* (or clarified butter)
- 2 Tablespoons Tamarind Concentrate
- 1 1-Inch Piece Ginger
- ¼ Cup Lentil Flour (or regular flour works too)
- 1 Tablespoon Apricot Chutney Spice Blend**
1. Wash and dry the fresh produce. Pick the cilantro leaves off the stems; discard the stems. Peel and mince the ginger. Small dice the apricots.
2. Start the dal:
In a large pot, heat half the ghee on medium-high until melted. Add half the ginger and half the spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add thelentils and 1½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer 8 to 10 minutes, or until the lentils are tender and slightly broken down.