Roasted Herb Turkey

Roasted Herb Turkey
Originally uploaded by jamileslie

Ingredients

1 16- to 18-pound turkey, neck and giblets reserved for gravy
Fresh rosemary sprigs (optional)
Fresh sage sprigs (optional)
6 tablespoons (3/4 stick) butter
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh sage
1 1/2 tablespoons grated orange peel
1 tablespoon ground black pepper
4 teaspoons salt

Make turkey:
Preheat oven to 325°F. Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper. If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity.

Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey. Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.

Ref: Epicurious

Third year running using this recipe. Great flavor, meat was moist and tender (although I personally really hate both those words, they do describe this accurately) I don't use stuffing in my turkey, I thinking it soaks out all the flavor. And while you'll getting awesome stuffing that way, why take away from the main course? :) So I stuff the cavity with sprigs of rosemary and sage and a tad of the butter herb mixture. Side note, when basting a turkey, don't leave the baster tip too long on the bottom of the hot pan trying to suck up the turkey drippings... or it might melt together and close off the tip of the baster... lol, Not that I would know from personal experience or anything............ :D

Carmelized Onion Balsalmic Rosemary Gravy

Ingredients

5 1/2 cups (or more) canned low-salt chicken broth
1 onion, quartered
1 bay leaf
6 tablespoons (3/4 stick) butter
2 large onions, halved, thinly sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary
1 tablespoon plus 1 teaspoon chopped fresh sage
1/3 cup all purpose flour
1/2 cup balsamic vinegar

Directions

Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour.
Strain turkey stock.

Melt butter in large skillet over medium-high heat. Add sliced onions; sauté 10 minutes. Add 1 tablespoon rosemary and 1 tablespoon sage and sauté until onions are golden, about 10 minutes. Add flour; stir 1 minute. Gradually whisk in turkey stock. Boil until gravy thickens, stirring often, about 3 minutes. Add 1 teaspoon each rosemary and
sage.

Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat. Add juices to gravy. Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits. Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy. Rewarm gravy;
thin with more chicken broth, if desired. Season with salt and pepper.

Ref: Epicurious

Try it. Nuff said. :D

Candied Yams

Ingredients

Yams or sweet potatoes
1/4 cup butter, cut into pieces
1/2 cup brown sugar
1 1/2 cups miniature marshmallows
cinnamon

Preheat oven to 400 degrees F. Peel, cube and boil yams to slightly soften. Place yams in a medium baking dish. Distribute butter pieces evenly over the yams. Sprinkle with brown sugar, dash of vanilla & Cinnamon. Layer yams with miniature marshmallows. Cover and bake in the preheated oven 25 minutes, or until yams are tender and marshmallows have melted. Then cover the top with additional
marshmallows and place back in the oven till they are lightly toasted and brown.

Ref: AllRecipes

So I suck and was WAY too excited to eat and didn't take separate pictures of the yams and potatoes, but you get the gist. They came out perfect, golden, sweet, and delicious. I just kept telling myself it's a vegetable to make myself feel better about indulging. :D Recipe said you can use canned yams/sweet potatoes (drained of course), but it doesn't take much effort to use fresh ones and I'll bet its a better flavor!

Scalloped Potatoes

Awlow
Originally uploaded by jamileslie

Scalloped Potatoes

potatoes
sharp cheddar cheese
Parmesan cheese
red onion
flour
salt
pepper
paprika
garlic powder
parsley (dried or dice fresh)
butter/margarine
small container... 1-cup of heavy cream

Preheat oven to 400 degrees
5 - good size potatoes (usually 1 potato per person)
wash and peel...slice about 1/2 inch thick or a little thinner....not thicker!
Peel red onion and slice as thin as you can

Layer in casserole pan
dot butter first...melt in microwave
layer potatoes
dot with more butter
sprinkle flour (this keeps the butter from being too oily and thickens the cream)
garlic, salt, pepper, paprika, parsley
spread red onion, sparsely
sprinkle cheddar cheese and parmesean cheese
dot again with butter and make second layer, same as the first. Should of used up the potatoes, if not...then just continue to layer....Dot top of layer with more butter

Before putting in the oven pour the heavy cream over the top and bake for about 45 mins.
check with a fork for tenderness. Should be golden brown from the cream and cheeses

Ref: My mom :)

Mom's famous scalloped potatoes! World class awesomeness, and I still screwed it up. LOL Well not entirely, but there was just obviously A LOT going on in the kitchen and I forgot to add the heavy cream before popping it in the oven. Which turned out to not be a HUGE deal, which shows you can omit it if you want, but if you do, use less flour. LOL I think only one bite I had might of had a smidge of a floury taste. The cream does make it richer...thus the awesomeness, but they were still yummy. :) Thanks mom!

And no, my potatoes don't look like a cat, but I forgot to take separate photos in the excitement of eating, so you can see them in the background of the candied yams post. Awlow was just cracking me up laying sprawled on her back like that on my lap. She was full from turkey too thanks to her dad. hahaha

Pumpkin Cheesecake

Pumpkin Cheesecake
Originally uploaded by jamileslie

Ingredients

2 (8 ounce) packages cream cheese,
softened
3/4 cup sugar
1 (16 ounce) can pumpkin
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs

TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract

Directions

For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350 degrees
F for 50 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla.

Spread over filling; return to the oven for 5 minutes. Cool on rack; chill overnight.

Ref: AllRecipes

Picture is not the prettiest, but was the best I could do before Mike finished it, haha. Not going to lie, I'm totally proud of myself and my first cheesecake attempt. :D The above is what the recipe said. I made some minor modifications. I used pumpkin allspice instead of all the spices separately and added a dash more cinnamon. I also threw in a dash of vanilla extract to the cream cheese mixture just because it's awesome. :D Didn't realize how much the main batter would rise so I will definitely leave a little more room for the sour cream topping next time. (I filled it to the brim) I'd like to say I was truly ambitious and made the graham cracker crust too, but lets not kid ourselves. Baby steps, baaaaaby steps. hahaha Bottom line, DELICIOUS!

Turkey Pumpkins

Turkey Pumpkins
Originally uploaded by jamileslie

Saw a version of this on one of my favorite blogs and was immediately excited to turn my Halloween decorations into Thanksgiving decorations! Talk about recycling! :D Went to Micheal's and picked up a few pieces of .29 cent felt in red, brown, and tan and also picked up a pack of paper in fall colors which was about $2 after my 40% off coupon.

I then winged cutting out feather shapes by hand, partially because I didn't want them all to be the exact same like a stencil would give me, but mainly because I was too lazy to make a stencil. :D

I then arranged the "feathers" together in a fan position and tacky glued them together. In order to get them to effectively stick to the butt of the pumpkin, I cut out a circle in the brown felt and glued half the circle to the bottom of feather fan and that helped attach the feather fan to the pumpkin itself since the felt mold to the shape of the pumpkin.

For the head i just cut out two identical pieces in felt and glued them together about 3/4 of the way down. I left the bottom open to fit better over the stem of the pumpkin so it would sit up properly. Then used the red felt for that thingie that hangs off the beak. Yup, I have no idea what it's called, so I'm referring to it as the "thingie". Super technical term. :D

The eyes i just cut out of of the leftover brown paper from the feathers and tacky glued them on.

Ta-da! A super fun Thanksgiving decoration and yet another reason for my boyfriend to make fun of me endearingly. :D

Ref: www.bedifferentactnormal.com

Snack-o-Lantern

Snack-o-Lantern
Originally uploaded by jamileslie

Ingredients

* Navel orange
* Canned or fresh fruit salad

Instructions

1. To make one lantern, use a small knife to slice the top off a navel orange and cut around its interior to hollow it out. Scoop out the orange segments, chop them, and mix them with canned or fresh fruit salad.
2. Carve small facial features in one side of the orange, then cut a slit in the lid to accommodate the handle of a green plastic spoon. Fill the lantern with fruit salad. Insert the spoon and set the lid in place.

Ref: http://familyfun.go.com/recipes/snack-o-lantern-784940/


So I didn't have time to actually make this but I LOVED the idea and wanted to share in my blog. Love the healthy twist on a Halloween treat! Next year for sure!!

Monster Eyeballs

Monster Eyeballs
Originally uploaded by jamileslie

Ingredients

* Cream Puffs
* White Chocolate Chips
* Milk Chocolate Chips
* Food Coloring (optional)
* Gel icing (optional)
* Sandwich sticks or some type of mini skewer

Directions

* I started with cheater/ready-made cream puffs. I scored 110 of these babies from Costco for 9.99. That's hard to beat!
* Then I, dipped them in white chocolate candy melts.
I just put it in the microwave for 30 seconds, then stir, then repeat (usually 3-4 times) until its melted. Dip about half-way in.
* Then while it's still wet, put a chocolate chip, upside-down in the center. Don't press it all the way down, leave it raised a little.
* Now set them down and let them dry.
* I Actually skewered them at this point, two on each sandwich skewer, because it helped keep them upright to dry and to then add the gel color.
* I used the colored gel icing tubes but the original recipe suggested dying the white chocolate different colors for the iris part. I just didn't have a squeezy bottle to administer this task. The gel icing is gooey and creepy and you can drag a toothpick through it to make bloodshot eyes which is cool but remember it doesn't harden like the chocolate, so be careful in how you package them if you go this route. :)

Ref: http://beeinourbonnet.blogspot.com/2010/10/monster-eyeballs.html

Voila! A creepy set of delicious monster eyeballs for an awesome Halloween treat! Whats even better is the cream puff makes such an awesome "squish" when you bite into it, you might, for a second, think you're actually eating an eyeball. An awesomely, chocolate covered, creamy, delicious eyeball. :D

Lobster Tail

Lobster Tail
Originally uploaded by jamileslie

Ingredients

* Lobster Tail
* Marinade of your choice

Directions

Cut open the lobster tail and pull out the meat. Cut away any slimy parts. ( I know, real technical term, right? haha) Cut the tail meat into bite size chucks and toss in a seafood marinade. Let sit for 30 min. Stuff the tail with the marinated meat. Heat grill on medium. Cook on medium for 6 minutes on each side. Tail turns orange when done!

Ref: Mike! :)

Lobster Season has opened and I'm stoked!! Perks of living in San Diego!! Mike has taught me how to hoop for lobsters which is a hilarious game of stuffing a bait box in a special round net, chucking the net overboard and pulling it up a few minutes later with hopes of some fatty lobsters in it! We're going to eat well this winter! :D

This recipe is simple but great. Nothing beats seafood on a grill. And a light marinade doesn't take away from the delicious flavor of the lobster!

Smothered Filet Mignon

Smothered Filet Mignon
Originally uploaded by jamileslie

Ingredients:
4 (6 ounce) filet mignon steaks
seasoned salt to taste
cracked black pepper to taste
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard

2 teaspoons dried rosemary
1 tablespoon butter
2 cups onion slices
1 teaspoon white sugar
4 ounces blue cheese, crumbled

Directions:
1. Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
2. While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
3. Preheat grill for high heat on one side, and medium heat on the other side.
4. Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.

Ref: All Recipes

Love, love, LOVE this marinade! The blue cheese crust with a great glass of Pinot Noir was just fantastic. I'm thinking it would be a good marinade for chicken too! Although I did find out a certain someone doesn't like blue cheese afterwards... but did devour the filet mignon regardless... still under investigation if he was being nice or more proof on how much this recipe rocks. :D

Halibut in Artichoke and Tomato Broth

Halibut in Artichoke and Tomato Broth
Originally uploaded by jamileslie

Ingredients

* 1 tablespoon olive oil, plus 3 tablespoons
* 4 (6-ounce) halibut fillets
* 1/4 teaspoon salt, plus more for seasoning fish
* 1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
* 2 shallots, sliced into thin rounds
* 2 cloves garlic, minced
* 1 pound frozen artichokes, thawed
* 1/2 cup white wine
* 1 1/2 cups low-sodium chicken broth
* 1 (14.5-ounce) can diced tomatoes
* 1/2 teaspoon minced fresh thyme leaves

Directions

Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.

In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.

Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.


Ref: The Food Network

This was really different, not what I was expecting but an interesting twist to how I normally cook halibut. I dug it. I knew I was playing with fire though since Mike doesn't like tomatoes, but he's such a good sport with my cooking shinanigans!

Baked Halibut Steaks

Originally uploaded by jamileslie

Ingredients:
1 teaspoon olive oil
1 cup diced zucchini
1/2 cup minced onion
1 clove garlic, peeled and minced
2 cups diced fresh tomatoes

2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 (6 ounce) halibut steaks
1/3 cup crumbled feta cheese

Directions:
1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.
2. Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.
3. Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.
4. Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Ref: All Recipes

It was decent, it has potential, was a little more bland than I was expecting. Just need to play with seasoning more with this one... maybe breading the halibut may not be a bad idea either.

Halibut Chowder

Ingredients

* 1 tablespoon unsalted butter
* 1 large onion, finely diced
* 2 large potatoes, peeled and cubed
* 2 cloves garlic, minced
* 6 cups chicken stock
* 1 (8 ounce) can stewed tomatoes, diced
* 2 large carrots, shredded
* 1 1/2 cups milk
* 1/2 cup heavy cream
* salt and pepper to taste
* 2 pounds halibut, cut into 1-inch cubes
* 1/2 cup shredded Cheddar cheese
* 1 pinch red pepper flakes, or to taste

Directions

1. Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
2. Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.

Ref: Allrecipes


I loved it. Exactly what I was craving. It wasn't as thick as I was expecting like a clam chowder, but it was pointed out to me that calorie wise, it's perfect. The 1/2 cup of heavy cream was the only fattening aspect. I used 1% milk too. And low sodium organic chicken stock. Oh and i left out the red pepper flakes, didn't want it to be too spicy for a certain someone's delicate palate. :D I believe it's just a lovely 190 calories per serving and still delicious. Not too many crazy ingredients makes sure you don't lose the flavor of the halibut. Big fan! Granted that 190 calories doesn't include the delicious extra sourdough bread bowl we used the second night we had this for dinner.... hehe

BBQ Halibut Steaks

Ingredients

• 2 tablespoons butter
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 teaspoons soy sauce
• 1/2 teaspoon ground black pepper
• 1 (1 pound) halibut steak

Directions

1. Preheat grill for medium-high heat.
2. Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved.
3. Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce.

Ref: All Recipes


Just a heads up, it's going to be a halibut recipe marathon. Mike has a ton of halibut just waiting to be cooked up in some fancy schmancy way and I'm more than happy to oblige in helping complete this task of deliciousness. So first up was halibut on the grill, I know, not real exciting but the sauce was! It was really tasty especially if the edges get a little crispy. I definitely recommend marinating it over night. I only did it for an hour but see the potential in a longer marinade time! Oh and the picture is from allrecipes.com. Forgot to take one, oops. :)

Planked Pork Tenderloin with Asian Style BBQ

Ingredients:

* garlic
* fresh ginger
* hoisin sauce
* rice wine vinegar
* brown sugar
* sesame oil
* soy sauce
* red pepper flakes
* 1 pound pork tenderloin
* 1 - 15


Recipe:

Sauce:
1/2 cup hoisin sauce, available in the Asian section of the grocery store
1/4 cup rice vinegar
1/4 cup brown sugar
1 tablespoon sesame oil
1 tablespoon soy sauce
3 large garlic cloves, crushed
1 1/2 teaspoons fresh grated ginger
Red pepper flakes to taste

Pork:
1 – one pound pork tenderloin, sliver skin removed
1 - 15” Fire and Flavor Cedar or Oak Grilling Plank, soaked

FIRST Combine sauce ingredients in a small sauce pan and place over medium heat. Cook 4-5 minutes, or until reduced. Remove from heat and let cool slightly.

NEXT Preheat grill to 350°F or medium-low heat. Place pork in a large reseal able plastic bag. Reserving ½ cup of sauce for later use, add remaining sauce to plastic bag, toss gently to coat and let marinate in refrigerator for 30 minutes or up to 4 hours.

LAST Remove pork from marinade and discard remaining marinade. Sear pork directly on oil grilled grates for 1 minute on all four sides. Remove from grill and place soaked plank on hot grill. Close lid, allow to heat for 3 minutes, flip plank and place pork onto heated side of plank. Grill with lid closed for 15-20 minutes, or until pork reaches 145 degrees. Remove pork and plank from grill. Tent pork loosely with foil and allow to rest for 5 minutes. Slice and serve with reserved sauce.

Ref: www.fireandflavor.com
Photo: google images... forgot to take a pic of mine. :(


This sauce was awesome! And very versatile for other dishes too! Was worried about only marinating for 20-30 min but it was actually perfect. I think the sauce would have been TOO much if I let it go longer than that. (Generally I like to marinate over night, but that's a lot of pre-planning that I just don't do...hehe) And once again the cedar planks did not disappoint. However...ahem. Should probably soak for longer and not heat them on the grill on high.... as we learned the hard way... hahahaha

Ginger Scallops

Ingredients

• 2 tablespoons thinly sliced green onion
• 2 tablespoons butter
• 1 large carrot, julienned
• 2 tablespoons minced fresh ginger root
• 1/2 cup white wine
• 1/2 cup heavy whipping cream
• salt and pepper to taste
• 1 1/4 pounds scallops
• 2 tablespoons butter

Directions

1. In a medium skillet saute the green onions in 2 tablespoons of the butter. Stir in the carrots and cook for 30 seconds. Stir in the ginger and the wine. Once hot add the cream, salt and pepper. Cook, stirring frequently, over high heat until the sauce is reduced by half.

2. Stir in the scallops and cook for 1 minute. Add the remaining butter and stir until melted. Serve.

Ref: www.allrecipes.com


Delicious!! The flavors of the butter, wine, green onions and fresh ginger melt together! I will admit I was completely freaked out with the thought of cooking scallops. Never done it before and was worried I'd over cook them and end up with little rubber tires in a great sauce. I'm definitely glad I took the advice of other reviewers and seared the scallops on each side for 1 minute in a separate pan with a little extra virgin olive oil before mixing it into the sauce for an additional minute. I don't think the minute alone in the sauce as stated above would have cooked the scallops enough. So crazy how things turn out when I read and follow directions!! What a concept! :D And the best part about this recipe was how easy it was to make! I know, shocked again about how something so easy can be so yummy!

Puerto Nuevo-Style Lobster Tacos

Ingredients

Tacos

• 1 cup (2 sticks) butter, melted
• Toasted-Garlic Rice with Fresh Herbs and Lime
• Crunchy Pear Salsa
• Warm flour tortillas
• Lime wedges
• 6 1 1/2-pound live lobsters, rinsed

Toasted-Garlic Rice with Fresh Herbs and Lime

• 1 1/2 cups uncooked long-grain white rice
• 3 cups low-salt chicken broth
• 2 tablespoons fresh lime juice
• 2 tablespoons vegetable oil
• 12 large garlic cloves, minced
• 3/4 teaspoon salt
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh marjoram
• 1 1/2 teaspoons grated lime peel

Crunchy Pear Salsa

• 3 8-ounce firm but ripe Bosc pears, peeled, cored, finely chopped
• 1/2 cup finely chopped white onion
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup fresh lime juice
• 1 large serrano or jalapeño chili with seeds, minced
• 1 teaspoon sugar

Combine all ingredients in medium bowl. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)


Directions

Lobster Tacos

Fill very large bowl with ice water. Bring large stockpot of water to boil. Plunge 2 lobsters headfirst into boiling water. Cook 3 minutes (lobsters will not be fully cooked). Using tongs, transfer lobsters to ice water to cool. Repeat procedure twice more with remaining lobsters. Using heavy cleaver or large knife, immediately cut each lobster lengthwise in half. Remove intestinal tract and rinse away green tomalley. Crack claws; remove claw meat. Place claw meat in body cavities.

Preheat broiler. Arrange 6 lobster halves, meat side up, on each of 2 large baking sheets. Brush lobster meat generously with some of melted butter. Broil 1 sheet of lobster halves until meat is just opaque, about 3 minutes. Repeat with second sheet. Arrange lobster halves on platter. Drizzle remaining butter over.

Spoon rice, then lobster meat and salsa onto warm tortillas. Fold up tortillas and serve with lime wedges.

Toasted-Garlic Rice with Fresh Herbs and Lime

Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Bring broth and lime juice to simmer in medium saucepan.

Heat oil in large saucepan over medium heat. Add garlic; sauté until golden and sticky, about 1 minute. Add rice; stir 2 minutes. Add hot broth mixture and 3/4 teaspoon salt and bring to boil. Reduce heat to low; cover. Cook until rice is tender, about 25 minutes. Turn off heat; let stand, covered, 10 minutes. Add herbs and lime peel to rice; fluff with fork. Season with additional salt, if desired.

Ref: www.epicurious.com

Not gonna lie, I had much higher expectations for this. It was good, just not great. And I think we agreed that we could have done without the tortilla and made it more about the lobster. I really liked the rice even though I only used about 2 cloves of garlic instead the of the suggested 12 cloves (holy stinky breath!) and no cilantro... I know, I know.... but a certain someone doesn't care for cilantro.... lol I was super excited about the salsa after the last cantelope salsa came out so terrific, but this one was only ok... Mike also grilled the lobster tails on the grill stuffed with the salsa which I thought was a great twist and possibly the start of a better recipe next time with perhaps a different type of filling....

Open Faced Tuna Sandwiches with Arugula and Sweet Pickle Mayo

Ingredients

Mayonnaise:

• 1/2 cup mayonnaise
• 1/2 cup finely diced sweet pickles (about 2 pickles)

Sandwiches:

• 4 (4 to 6-ounce) albacore tuna steaks
• Kosher salt and freshly ground black pepper
• Olive oil for drizzling, plus 1/4 cup
• 4 teaspoons herbs de Provence
• 4 slices sharp white Cheddar
• 1 (1-pound) loaf ciabatta bread halved horizontally
  
• 2 cups arugula, thinly sliced

Directions

For the mayonnaise: In a small bowl, mix together the mayonnaise and sweet pickles until smooth.

For the sandwiches: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the tuna with salt and pepper. Drizzle with the oil and sprinkle with the herbs de Provence. Grill for 3 to 4 minutes on each side for medium-rare. Place a slice of cheese on each piece of fish during the last minute of grilling. Using a pastry brush, brush the bottom half of the bread with 1/4 cup of olive oil. Cut into 4 pieces, each about 4-inches long and 3-inches wide. Grill, cut side down, for 30 seconds to 1 minute until toasted and golden.

Spread the grilled bread with the sweet pickle mayonnaise. Place a tuna steak on top. Top with the arugula and drizzle with olive oil. Season with salt and pepper, to taste, and serve.

Ref: www.FoodNetwork.com

Loved it. Hands down a fantastic sandwich! I was running low on extra virgin olive oil so I had to skimp a tad, but it still came out great. I'm sure using the recommended amount of olive oil would have only added to the flavor. Never really used arugula before, but it's a GREAT flavor with the fish. The only thing that we did differently was cooking the tuna steaks well. Still good but I'd still like to try it a little more rare. I was pleasantly surprised with the sweet pickle mayo. I'm generally a dill pickle girl and still may try it will dill later but the sweet ones were delicious!

Grilled Mahi-Mahi with Avocado-Melon Salsa

Ingredients:

• 1 small avocado, diced
• 1 cup 1/3-inch cubes cantaloupe
• 1/2 cup diced red onion
• 1/3 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 3/4 teaspoon grated lime peel

• 4 6-ounce mahi-mahi fillets (each about 1 inch thick)
• 1 tablespoon olive oil
• 3 tablespoons Jamaican jerk seasoning

Directions:

Oil grill rack. Prepare barbecue (medium-high heat). Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper.

Brush fish with 1 tablespoon oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opaque in center, about 4 minutes per side. Serve with salsa.

Wine: 2007 Amador Cellars Zinfandel ( LOVED it!)
Rich and complex with supple layers of black cherry, plum, raspberry and vanilla followed by warm clove and nutmeg spices on the finish.
www.amadorcellars.com

Ref: epicurious.com

Cantaloupe in salsa never occurred to me. Then again if even half of these recipes "occurred" to me, I wouldn't be domestically challenged and would be a happy, famous, chubby chef off living the dream somewhere... haha. Anyways, this was a crazy flavor combination between the jerk seasoning on the fish, to the salty, sweet, sour flavors of that delicious salsa! I've been really good lately at following directions (at least in cooking, lol) because I think the key to the salsa is the proportions of each ingredient. So yea, follow the directions. lol. Also I snagged that photo from epicurious. Totally forgot to take a picture of mine last night. But I promise it looked the same! :D

Scallops Wrapped in Bacon

Ingredients

• 12 slices applewood smoked bacon or other thick-cut bacon
• 12 (U-10 size) sea scallops
• 2 tablespoons Essence, recipe follows
• 1/2 teaspoon salt
  
• 12 (6-inch) bamboo skewers, soaked in warm water for about 30 minutes
• Freshly ground black pepper
• 2 tablespoons unsalted butter, at room temperature

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Directions

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.

Preheat a grill to medium-high heat.

Season the scallops on all sides with the Essence and salt. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops.

When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total. Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a dab of the butter and serve immediately.

Ref: Food Network

I interpreted "season the scallop on all sides" as "roll the scallop in it". Yea don't do that. Too intense and you lose the flavor of the scallop, so yes, SPRINKLE in a better word to use. haha! Great flavors though. Also it was decided that the bacon strips could be cut in half. But overall, quite delicious! And thank you Mike for taking on grill duty. Cooking scallops scare me... I'm still afraid I'll turn them into rubber.... :D

Lemongrass Coconut Soup

Ingredients

• lemongrass
• coconut milk
• vegetable stock
• basil
• sriracha chili sauce
  
• corn starch
• snow peas
• red bell peppers
• baby corn
• cauliflower
• carrots
• peas
• sweet corn
• green onions
• celery
• water chestnuts
• olive oil
• garlic
• ginger
• fish sauce
• birds eye Thai chili's
• red Thai curry paste
• lime juice

(I don't use measurements so you decide for yourselves): steep lemongrass (use more than you think you need - bundle it before you steep) in 2/3 coconut milk and 1/3 vegetable stock (go easy on the amount of salt you add if you're using pre-packaged veggie stock)... bring to a boil, stir it frequently, and simmer. Add basil, sriracha, and corn starch (slurry it with water before you add it or you'll get lumps). Broth should be opaque, and basil will float to the top.

Saute your choice of vegetables (I used snow peas, red bells, baby corn, cauliflower, carrots, peas, sweet corn, green onions, celery, and water chestnuts) in olive oil, minced garlic and ginger (lots of both), fish sauce, sriracha, Thai chili's (birds eye), a little red Thai curry, lime juice, and a little bit of coconut milk (the fatty part)...salt and pepper aren't really necessary, there's a lot of flavor in there! Don't add veggies to the broth till just before you serve, and garnish with fresh chopped basil...enjoy :)


Ref: Veronica Hart


I've been pouty and sick with a stupid sinus cold this weekend which ultimately leaves me craving soup. A friend left her recipe for a fantastic lemongrass coconut soup. Gave me plenty of motivation to get my butt out of bed and to the grocery store. Um Veronica, your "I don't use measurements" quite frankly scared the crap out of me, but I was dying to try this. What I found is I made more veggies than broth (oops) and I made it hot as hell. It had such a kick I'm pretty sure it kicked my cold right out of my system. And I may have botched the "slurry" instructions, haha. But bottom line I LOVED it and will play with ingredient ratios the next time, like more broth. lol I also didn't use ANY salt or pepper, she was right, totally didn't need it. For your reference I used 2 cups coconut milk to 1 cup of veggie broth and it made about 2 servings. Thanks Veronica! Amazing recipe!

Pineapple & Black Bean Enchiladas

Ingredients

• 2 teaspoons vegetable oil
• 1 large yellow onion chopped (about 1 cup)
• 1 medium red bell pepper chopped (about 1 cup)
• 1 (20 ounce) can pineapple tidbits, drained
• 1/3 cup pineapple juice, reserved
• 2 (15 ounce) cans progresso black beans drained, rinsed
• 1 (4 1/2 ounce) can old el paso chopped green chiles
• 1 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 3 cups shredded low fat cheddar cheese (12 oz)
• 1 (10 ounce) can Old El Paso mild enchilada sauce
• 8 whole wheat flour tortillas (8 or 9 inch)
• 1/2 cup reduced fat sour cream
• 8 teaspoons chopped fresh cilantro
• few cloves of minced fresh garlic
• 1 tsp of chile powder
• 1 tsp of cumin
  

Directions

Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt (and the garlic, chili powder and cumin). Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.


Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.


In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.


Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.


High Altitude (3500-6500 ft): Bake 40-45 minutes, removing foil during last 5 - 10 minutes of baking.


Ref: Pillsbury.com


OLE!! Healthy, Low Fat, High Fiber, Vegetarian, & Easy to make. Totally random flavors but really good! I followed the advice of the reviews and added garlic, chile powder, and cumin to the mixture. I like the kick. I might play around with more spices next time, I found right out of the oven it was good, but the next day, after the seasonings soaked in, it was even better! Maybe let the mixture sit for a bit next time to really let the flavors set in. :) Now for those of you weirdos who have an issue with warm fruit, (ie: pineapple on pizza, etc) get over it, this is totally different and that was confirmed by my best friend who isn't a fan of warm pineapple generally but LOVED the enchiladas! Me gusto mucho!!

Planked Salmon with Spice Rub

Ingredients:
Rub

• 1 TBSP brown sugar
• 1 tsp course salt
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp black pepper

Salmon

• 4 - 6oz salmon filets
• 1 cedar grilling plank, soaked
• honey for drizzling

Asparagus

• grape seed oil
• chopped garlic
• salt and pepper

Directions:
Preheat grill to medium low heat, about 350 degrees
In a small mixing bowl, combine rub ingredients
Rub salmon with desired amount of rub and set aside
Place soaked plank on pre-heated grill, close lid and heat for 3 min
Using tongs, turn plank over and place the salmon on the heated side of the plank
Close lid and grill for 12-15 min or until desired.
Remove planked salmon from grill and drizzle with honey

For the asparagus, I tossed it with the grape seed oil, garlic and pepper and let it marinate for a few hours, then I just put them on the grill till done.

Wine:
2008 Spiral Wines Cabernet Sauvignon
(Trader Joe's recommendation)


Ref: Fire & Flavor
www.FireAndFlavor.com

This was super easy. I'm always shocked when something this easy comes out so delicious. I guess that's my being "domestically challenged" again. HA. Anyways, I bought the cedar planks from Ralphs for $7.50 for two. That seemed kinda high for a stupid piece of wood. So after doing some googling, it's nothing more than untreated cedar so I'm going to check out Home Depot later and see the price difference. Especially since after this dish, I'll definitely be grilling on a plank more often! Note, UNTREATED cedar. I take no responsibility if you get high off fumes from treated cedar. haha! It's a great flavor and I plan on trying some other meats on a plank later on, so check back. I just may have a recipe floating around that's Prosciutto Wrapped Shrimp and Scallops on a plank... Hungry now aren't ya? :D

Green Tea-Poached Salmon with Salsa

Ingredients:
For the Salmon

• 3 sprigs of fresh basil
• 2 sprigs of fresh thyme
• 3 sprigs of fresh cilantro
• 1 medium lemon, juice and zest
• 2T fresh ginger roots
• 2c strong green tea brewed
• 2- 4oz salmon steaks
• 1 c baby greens

For the Salsa

• 1/2 mango peeled and chopped
• 1 ripe apricot, pitted and chopped
• 1 scallion, thinly sliced
• 1T fresh cilantro, chopped
• 1t lemon zest
• 1T lemon juice
• 1T crystallized ginger, minced
• salt to taste

Directions
Gently tie the basil, thyme, and cilantro stems with a white cotton string. (herb bouquet)
In saute pan bring the herb bouquet, lemon juice, lemon zest, fresh ginger, and tea to a simmer.
Add the salmon filets and poach for 7 minutes or until opaque
Remove pan from heat and let salmon cool down in the poaching liquid

Salsa
Transfer all salsa ingredients to a bowl.
Hand toss the fruit and season with salt


Baby greens
I used baby bok choy, lightly stir fried in grapeseed oil with a splash of lemon juice and 1t of lemon zest. I also tossed in some roasted garlic I picked up from the La Jolla farmers market


Rest each salmon filet on a bed of baby greens, top with salsa!

Wine:
Ponte's 2008 Chardonnay
(Coconut, marshmallow, green apple, vanilla)
www.pontewinery.com



Ref: Fork Me, Spoon Me Cookbook
(fyi, this cookbook is rad not only for the hilarious "sensual" writing style, but she uses herbs and spices together that I would have never thought to use.)


Ok, not gonna lie, I had a heck of a time tying those herbs together! I'm sure it was amusing to watch. lol Anyways, I did get lazy and didn't measure out the zest and lemon juice to specifications because I only bought 1 lemon instead of 2 (Read the freaking recipe, right? ha!), so I think it was supposed to be a little more citrusy than it was. Still yummy, but I dig citrus and fish so I highly recommend not pulling a "jami" and follow the directions. :D I'm also going to admit that I had NO idea what "poaching salmon" was and I did google it because I was confused. Little did I know, just follow the directions for cooking the salmon and that style is "poaching". wooooo.

I really liked the salsa even though I only used mango because I could not find fresh apricots after 3 stores. Yes that's right THREE stores. Way too much effort for 1 stinkin piece of fruit. So I made due without. The crystallized ginger was an awesome and different "kick" to the salsa.

Pork Chops Stuffed with Smoked Gouda and Bacon

Ingredients

• 2 ounces smoked Gouda cheese, shredded
• 4 slices bacon, cooked and crumbled
• 1/4 cup chopped fresh parsley
• 1/8 teaspoon ground black pepper
• 2 (2 1/4 inch thick) center-cut, bone-in pork chops
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• ground black pepper

Directions

1. Preheat an outdoor grill for medium heat.
2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. (I have also used boneless cuts and had the butcher cut the the pocket for me. hehe) Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
4. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Wine:
Ponte's 2006 Meritage
(spicy, barbeque flavors)
www.pontewinery.com


Ref: www.allrecipes.com


Ok this is DEFINITELY one of my favs! Bacon AND smoked Gouda cheese??? I'm in heaven. Super easy, super yummy! I'm a big fan of using my grill and these flavors just melt together. I've made it twice so far, both times with rave reviews. I don't own sharp enough knives to make a clean pocket cut like that, but that's easily remedied with a smile and politely asking the butcher to cut it for you! :D

The only thing you have to worry about are sneaky fingers stealing the bacon/Gouda mixture when you're not looking.... you know who you are!! :D

Mango Meatloaf

Ingredients

• 2 lbs ground beef or turkey
• 2 t salt
• 1 t ground black pepper
• 2 t curry powder
• 1 t chile powder
• 1 clove garlic, finely minced
• 2 eggs
• 1 yellow onion, finely chopped
• 1/4 c orange juice
• 1 medium mango, peeled & diced

Preheat oven to 350.In a large bowl, mix all ingredients together thoroughly. Mold into a loaf pan, cover with plastic wrap, and chill for 1 hour. Remove plastic wrap and bake for 1 hour or until probe thermometer (a.k.a., meat thermometer) reads 160 degrees when slowly inserted into the loaf’s thick center. Remove from oven and rest for 5-10 minutes to finish cooking.

Ref: Fork Me, Spoon Me Cookbook



Everyone knows what meatloaf looks like and lets face it, it's not pretty. So you get mango's instead. HA. But if only the mouthwatering taste of this amazing hunk of meat could be accurately displayed in a picture! (I know, I know, "that's what she said" hehe) I think it's impossible. I really do. Anyways, I was never a meatloaf person. But the mango intrigued me and it's not the mango flavor that makes this an amazing ingredient, (you actually can't taste the mango), but the moisture the mango gives the meatloaf! And who's had meatloaf seasoned with CURRY and CHILE powder??? One word. AMAZING. And mouthwatering. Oh wait that's two, oh well. ENJOY!!