Archive | July, 2016

Lemon Lobster Salad

29 Jul


This was lunch for my sister and me today.

It was great.

6  cooked and sliced lobster tails

2 cooked and sliced lobster claws

2 tablespoons good mayonnaise

2 tablespoons fresh lemon juice

4 cups of arugula and spring mix salad

1/2 sliced seedless cucumber

2  diced scallions

6 yellow tomatoes

Lemon garlic dressing

12 pita chips

Mix the lobster with the mayonnaise and lemon juice.

Mix the arugula, salad mix, cucumber, scallion,  pita chips and lemon dressing together.

Place the salad in a bowl and place the lobster next to it.

Season with salt,  black pepper and some extra lemon slices

This was a well deserved special  delicious treat.

This could serve four if you add more salad but once again I couldn’t stop eating…


Salsa Macaroni Salad

27 Jul


This recipe was on the back of the pasta box and I added and deleted some ingredients.

One 16 ounce package of Radiatore or any small pasta

One 16 ounce jar of medium hot salsa

1/2 cup mayonnaise

One can of drained and washed black beans

One can of drained corn

One can of black olives

3 stalks of chopped celery

6 diced scallions

3/4 cup chopped  banana peppers with 1/4 cup of the brine

One small chopped red pepper

3 tablespoons diced cilantro

3 tablespoons chopped parsley

Garnish with shredded cheddar cheese and tablespoons of sour cream on top

Cook the pasta till it is almost done then rinse and set aside

Mix the salsa with the mayonnaise

Add everything together and mix well.

Garnish with the cheese and sour cream

Make sure you salt the pasta water or else the pasta will be too bland.





Cod with Cilantro Lime Dressing

26 Jul


This dressing is so good my son was dunking his broccoli in it.

2 pounds of captains cut cod loin.

You need a thick fish to bake  without drying out. Halibut is good too.

2 limes including the juice and zest

6 tablespoons oil

2 teaspoons honey

1/2 to 3/4 cup fresh cilantro

1/2 jalapeno pepper

3 cloves garlic

1/2 teaspoon salt

Puree the salt and garlic in the magic bullet

Add the pepper and pulse

then add the lime juice, zest, oil, honey and cilantro and pulse till smooth

Place the fish on non stick foil and season with salt and pepper

Place two tablespoons of the dressing over each fillet

Bake at 425 for 10 minutes

Turn over and put two more tablespoons on each fillet and bake for another five to ten minutes

Try to get a golden crust on each piece of fish but don’t overcook it

Put the sauce that falls off on the cooked fish

Serve with steamed broccoli and a salad with roasted tomatoes

This was such a great meal

Tomato and Mozzarella Salad Pizza

20 Jul


I made a huge tomato salad a couple of days ago and got tired of eating it but I never get tired of pizza.

One pound of good pizza dough

Crisco to grease the pizza pan

The tomato salad was to easy.

Four packages of grape tomatoes

Two containers of small mozzarella balls

1/2 teaspoon garlic powder

1/2 teaspoon salt and pepper

12 fresh basil leaves

1/2 teaspoon oregano

1/2 cup olive oil

Mix well

Strain the oil off the salad and save it.

Heat the oven to 475 degrees

Grease the 9×12 pan with the crisco

Spread the dough in the pan.

Place three to four tablespoons of the salad oil on the pizza crust and spread evenly.

Start placing the tomatoes and cheese on the dough.

This is where my craziness comes out because I had to line up all the tomatoes and then line up all the cheese until everything was even.

It did look pretty.

Drizzle with a couple more tablespoon of the  salad oil.

Bake for about 15 minutes on the bottom oven rack.

Make sure the crust is nice and brown.

You can also add leftover chicken or shrimp but my favorite is plain.

Save the leftover oil for frying, it is delicious.



Caramel Stuffed Rice Krispie Treats

19 Jul


I found this recipe online from Jessica Knott of Swanky Recipes.

Thank you Jessica and my family thanks you.

Caramel Filling:

One can ( 14 ounces) sweetened condensed milk

14 ounces caramel pieces

1/2 cup butter.

Two Rice Krispie Layers:

12 tablespoons butter, divided

10 cups Rice Krispie cereal, divided

10 1/2 cups mini marshmallows

Grease a 9 x 13 pan with butter and set aside

Make one  Rice Krispie layer at a time

Cook the caramel

Pour over the rice krispie layer

Put 2 1/2 cups of marshmallows in the caramel layer

Make the second layer of Rice Krispies and place on top of the caramel


In a large non stick saucepan melt 6 tablespoons butter

Mix in 4 cups mini marshmallows and whip until the marshmallows melt

Add 5 cups of rice Krispies cereal and mix well until everything is coated.

Press in the pan with a buttered piece of wax paper and spread out evenly in the pan.

Next, make the caramel layer

In the same saucepan on medium heat, heat the butter with the condensed milk.

Add all the caramel pieces and stir until everything is melted.

Pour over the rice krispie layer spreading evenly

Press 2 1/2 cups mini marshmallows into the caramel layer

Make another layer with 6 tablespoons  butter, 4 cups mini marshmallows and 5 cups rice krispie cereal

Press all the rice krispie mixture over the caramel and marshmallow layer

Cover with plastic wrap and chill for two hours

These cut nice and even and will not last long enough for anyone to notice.

You can drizzle chocolate sauce  or chocolate chips on top if you like but I kept my plain.

These are fabulous. I mean really fabulous.

Thank you Jessica once again.



Corn Beef Hash

18 Jul

I made a corn beef even though it wasn’t St. Patricks Day.

I wanted to make sandwiches and hash.

My kids were crazy with me because it is such a fatty meat.

By the time I finished cooking it , it wasn’t fatty.

I put the corn beef in a big pot of water, brought it to a boil and skimmed all the stuff that comes to the top.. Drained the water out and added new water and did the same but this time I took it down to a simmer , covered it and let it simmer all day.

You know when it is cooked when it is fork tender.

Take out of the water and cut off all the remaining fat.

Slice the meat into thin slices and start making sandwiches with good mustard, coleslaw, sauerkraut, thousand island dressing and of corse pickles.

Pick whatever you like.

A little swiss cheese is always a winner.

Take the leftover meat and cut into small pieces of about 6  cups. Set aside

Sauté one large diced onion in two tablespoons of oil till soft

Add one diced jalapeño pepper

Add last nights leftover french fries cut into small pieces about  4 cups

Heat everything together and then add the corn beef

Press it down in the skillet because you want to get a crust on both sides so don’t flip or stir fry this. This only takes about 5 minutes on a medium high heat.

You want a nice crusty brown hash

Season with salt and pepper at this point because the corn beef and fries could be salty enough.

Serve with a fried egg  and cheese on top.




Fresh Fish

15 Jul


My son Andrew went on a fishing trip yesterday with his friends.

He came home with fillets of sea bass and flounder

If you have never had fresh fish right out of the ocean,  please go down to the nearest harbor and find the fishing boats. It is so different than store bought.

I cooked two fillets of each fish , steamed broccolini and a handful of grape tomatoes.

3/4 cup of flour seasoned with salt and pepper

2 beaten eggs

2 cup seasoned panko bread crumbs

Zest on one lemon

One lemon cut into wedges

Heat a non stick skillet with one tablespoon butter and three tablespoons canola oil.

Dredge the fish in the flour and shake off any excess.

You want a very thin coating.

Dip in the egg and let the egg drip off the fish before you place it in the panko.

Mix the panko with the lemon zest.

Put the egged fish in the panko and press it down to help the crumbs stick to the fish.

Test the oil with a little bread crumb to make sure it is hot enough. The crumbs should sizzle.

I keep the heat on a medium high because you want a nice medium brown crust.

Let the fish cook till you see the nice color on the bottom then flip them over.

It should be maybe three to four minutes on the first side and two to three minutes on the second side depending on the thickness of the fish.

Squeeze some lemon over the fish as soon as it comes out of the pan.

When the fish is so fresh this is all I do.

Serve this with fresh lemon , steamed vegetables and sweet tomatoes.

You don’t need tartar sauce,  ketchup or a fancy sauce.

Just enjoy the freshness of the fish.