Lobster Tail anyone!!!

Re-post because lobster tail is a holiday favorite!!! 

Enjoy!

2022 Tonight’s lobster tail preparation.

****My tails were slightly larger  so I boiled the frozen tails for 20 minutes after I had returned them to a rapid boil after amercing them in water. 

2022 Christmas Eve!

How to Prepare a great lobster tail.

Note:  I am using frozen cold water lobster tails in this recipe! I prefer cold water tails and always use them.


I was going through some of my pictures and thought this illustration might be of use to those who like lobster tail and hesitate to prepare it because you may think it is difficult..

Hubby and I love it and we don't indulge very often but when we both crave some we buy some good quality lobster at our local market or I have bought it at Costco or Sam's.  Here is how I do it and it is tender and buttery with no fishy taste or grisly bits which I have come across at a few restaurants where they only broil their lobster tails. Hope you find this helpful!

 Happy Baking and Cooking from my kitchen to yours!

M. J.

Delicious and cooked perfectly!

Place lobster tail in a large pot and cover lobster with cold water..Add 1 tsp. red pepper flakes and 1 tablespoon vinegar

Bring to a boil and turn heat down to a low boil and simmer for approximately ***15 minutes depending on size of tails..  Note:  Lobster tail will change color from dark to deep reddish color

Remove with tongs from water..Rinse off in cool water.  Set aside to cool for a few minutes.

 Place tail on sturdy surface (cutting board) and press firmly down with a large serrated knife to crack shell

You will now have two pieces

Using a pastry brush , brush tail with melted butter, sprinkle with paprika and broil until bubbly (just a few minutes)

Example of large knife going through tail


Happy Cooking !

*All recipes and their respective images are the sole property of I Like to Bake and Cook 2012, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

4/15/12 

5/31/13

Chicken, Red Beets, Apple and White Bean Salad! Kale too!

I had never eaten Kale but have been told by many it is so good so when I saw this recipe in Family Circle I figured it was time to try a recipe that most of the ingredients in it appealed to me.  While I was at the grocery store the produce manager was filling his section with lots of beautiful veggies so I asked him what he thought about Kale and he told me he loves it with eggs and peppers in his morning omelet..He told me it really is tasty and people frown at it but it is soooooo good for you.  (as in healthy) ( I adapted this recipe to my liking opting not to roast the beets and using canned. I used some lightly sauteed boneless chicken breasts to make it more meal appealing.  Hope you enjoy!

 Happy Baking and Cooking from my kitchen to yours,

 

M.J.

Here goes the recipe.

3 beets (about 1 lb.) halved (I used(one)can drained ) 
1/2 cup plus 2 tablespoons olive oil
1/8 plus 1 tsp. salt
1/4 tsp. pepper
3 tablespoons balsamic vinegar
2 tsp. Dijon mustard
1 shallot, finely diced (scallion would be fine)
1 bunch Kale (about 1 lb., tough stems removed and sliced in 1/4 inch strips(Mine was curly but I'm thinking there are other varieties)
 1 can 15 oz. cannelloni beans, drained and rinsed
1 Granny Smith apple, thinly sliced
1/2 cup diced ricotta salata or crumbled feta cheese (I used feta)
2 boneless skinless chicken breasts sauteed in light amount of cooking spray
 ( Note:  You can substitute other salad greens if you don't care for Kale)



If using fresh beets roast with olive oil (2 tablespoons)at 425 degrees with salt and pepper on baking sheet for approx. 35 minutes until knife tender..Allow to cool and remove skins.Cut into 1/2 inch pieces

Dressing:

In a medium bowl, combine vinegar, mustard, shallot, 1/4 tsp. salt and 1/8 tsp. pepper.  Slowly whisk in 1/3 cup olive oil.

Toss Kale with half the dressing.  Arrange on a platter with chicken, beets, beans and apple..Scatter cheese on top and drizzle with remaining dressing.

Note:  The longer kale sits in your fridge, the more bitter-tasting it will become. For best flavor, use within two days of purchase.

Read more: How to Eat Kale | eHow.com http://www.ehow.com/how_4516571_eat-kale.html#ixzz1sZpe2roV

*All recipes and their respective images are the sole property of I Like to Bake and Cook 2012, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

6/12/12

Biscotti with less sugar and fat!

In my quest to not change the taste of my Biscotti and texture today I decided it was a good day to experiment with my original recipe I had posted when I started blogging.

I cut the sugar in half of what the recipe called for and today trying to cut fat I used 1/2 butter and  4 oz unsweetened applesauce . I flavored them as I usually do and added chopped almonds and cranberries to some.
  Use my Almond Biscotti recipe in labels.https://iliketobakeandcook.blogspot.com/2018/11/almond-biscotti-my-favorite.html

The result!  Not as sweet and a little more dense than my original but with coffee or alone (hubby ate loads) they are fine and maybe it'll take a bit of the guilt away from overindulging..

Happy Baking from my kitchen to yours,

1/8/16
1//3/12

Homemade Italian style Chicken Patties!

Whenever possible I try to make homemade and these easy Italian Chicken Patties can easily be made for your family.

I know store bought packages are convenient but you can make these healthy convenient chicken patties too.  Combining these easy ingredients and making your own patties you can freeze several to keep on hand for later too!


Note:  These patties can be easily topped with your favorite red sauce, onions and peppers, sliced cheese or just about any topping you would like. **** A great sandwich on a crusty roll or meal.  You choose!

Today I am making them and freezing them so when I'm busy I'll have something healthy and tasty to quick serve.  You can easily defrost them in the refrigerator overnight for your meal or microwave on defrost and quick fry in canola or olive oil.  Why not double the recipe and wrap and freeze some for your family?

Ingredients:

1 lb. ground chicken
1 egg
1/2 cup breadcrumbs (plain or seasoned)
1/2 cup  grated Italian cheese
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. Italian seasoning
1 tsp. dried parsley
1/2 tsp. onion powder
1/4 tsp. garlic powder

Mix all ingredients in a large bowl.  If your mixture is dry add a tablespoon or two of water.  My chicken was very moist so I did not need to add any liquid.

Using a large Tablespoon or as I do an ice cream scooper, scoop into large balls and shape to either round or oval shape. Saute slowly in slight amount of olive oil until lightly browned and center is no longer pink.  Serve with salad, pasta, veggies or top with peppers and onions for a light lunch.  1 lb. made approx. 8 to 9 average size patties.

Happy Cooking from my kitchen to yours,

12/11/12
1/7/13

Angel Food Jello Dessert! Make it sugar free if you like :)

I imagine you have heard of poke cakes! They have been around forever.  My mother-in-law made them frequently in the summer.  Well this is similar but not the same if you can understand my lingo? No poking necessary!!!!!!!

Please note: When I first published this post poke cakes weren't the craze. Now they are and I have a few recipes in my label section that you will love. Great dessert idea for busy people.


I had made an angel food cake the other day and quite honestly although I want to watch my calories for some reason it just didn't make the cut so today I sliced it in 1/2 inch slices and layered the slices between fresh strawberries and bananas.(bottom layer angel food cake) then fresh strawberries and bananas) and then top with angel food cake. Then I made strawberry banana jello and followed the instructions on the box and poured the jello mixture over the top layer of angel food cake. I refrigerated it for several hours, topped  it with cool whip and more fresh berries which I had recently bought.  Here's some photo's. Hopefully they'll make it clear for you.  I feel a little wordy today. Enjoy!  Makes 6 large sandwich type sections or cut in smaller half size sections. Note:  Use sugar free jello if you like and follow instructions.

Happy fresh fruit and cake day!

From my kitchen to yours,

4/10/13
3/24/17

Honey of a Bread Pudding!

What to do, what to do??  I hate to waste so this recipe was conceived out of leftover honey wheat bread and dried apricots...It's as simple as that.  I cut down on sugar and used 1% milk to make it Rosebud friendly...(Healthy option)

Note:  you too can create so many meals using ingredients you have in your refrigerator or freezer.  All you need to do it stop, think what you would like to make, bake or cook.  Is it a meal or is it dessert?  You can do it!  You just may surprise yourself how creative you can be too! 

1/2 loaf of honey wheat bread torn in pieces
3 eggs
pinch salt
1 heaping tsp. cinnamon
2 cups 1% milk
1/3 cup sugar or use Splenda's conversion chart
1/3 cup or *less chopped dried apricots ( I sliced them in thin strips)
1/3 or *less cup dried cranberries
1/4 chopped walnuts
1 T honey (optional) for topping or
light cream (optional)

**you can add whatever dried fruit you would like and adjust the amount to your desire.

Bake 350 for approximately 45 to 50 minutes.

Place eggs, cinnamon, salt and milk in large bowl. Whisk well.  Add broken honey wheat bread and toss well as to coat all bread. When bread is completely submerged with milk mixture add apricots and cranberries.Stir....  Place in lightly buttered or spray with cooking spray oven proof dish, top with chopped nuts.    Bake 350 for approximately 50 minutes or until center is almost set.  Take out of oven and cool slightly and serve.  Drizzle with honey while warm  if desired.

Note:   I didn't have any honey but I think it would be really good with a light drizzle..

Refrigerate any remaining bread pudding..

Be creative...Basic ingredients win with recipes all the time..

Happy Baking from my kitchen to yours,

2/26/16
 

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

2/25/13
1/21/14
 

ROSEBUD!! Healthy Spicy Chicken Soup!!

I've been thinking about something other than food and photography that would motivate me to exercise in some way.  You with me??  I came up with a special word that I'm going to associate with exercise and healthy eating and it's "Rosebud"!  Corny, cute or absolutely ridiculous..You can choose!

My blog is going to be the same food loving, recipe sharing blog but I'm adding this word "ROSEBUD" just written in at times as an inspiration to help us eat well and to remember to do some form of exercise..It can be as little as standing and walking in step for a few minutes or doing a few stretch movements.  I know I am going to splurge at times(I LOVE FOOD) too but I would like to stay focused on being in control of what I (we) eat and how often I (we) eat it and some form of exercise fits into the picture.   Does that make sense to you? 

I am as guilty as the next person when it comes to making bad food choices.  When I overeat I get angry at myself so starting today I am going to make myself more aware of what choices I am going to make in every area. Today Feb. 18, 2013 I am going to use the word "ROSEBUD" as my keyword to let all of you know I'm working on being a healthier ME.  As I type this I'm hoping you don't think I went off the deep end. LOL  I am trying to have some fun while helping you and me achieve a goal.  Here's to you Rosebud!

Here's a recipe to help start your day!  Incorporate some exercise too!

Healthy Spicy Chicken Soup!

Original recipe makes 5 servings

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 cups chopped onion
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cups chopped celery
• 1 cup julienned carrots
• 1 cup minced leek (optional)
• 4 cups chicken stock
• salt and pepper to taste
• 1/4 teaspoon hot pepper sauce
• 1/4 teaspoon soy sauce (optional)
• 6 ounces spinach, rinsed
• 1/2 cup egg noodles
• 1/2 pound skinless, boneless chicken breast halves, cut into bite size pieces

Directions

1. Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, carrot and leek. Saute until onions are translucent and balance of veggies has been tossed through with hot oil. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.
2. Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!

PREP 30 mins

• COOK 45 mins
• READY IN 1 hr 15 mins

Pasted from <http://allrecipes.com/recipe/lloyds-healthy-chicken-zoopa/detail.aspx?event8=1&prop24=SR_Title&e11=healthy%20soups&e8=Quick%20Search&event10=1&e13=A%3aSearch%20Results-List%28control%29&e7=Recipe>

From my kitchen to yours,

2/26/16

 

2/18/13
Re-post 2/26/16

Low Carb Asian inspired Beef

Keeping on our low carb menu this week this dish  is another addition to some easy and tasty menu choices. I have found over the past few weeks that totally eliminating carbs has not been very enjoyable for me so I am still cutting back on them but will not totally eliminate them.  Quite frankly I like them too much to totally dis them. 

I love foods with an Asian flare so this one caught my eye for today's dinner meal.  I'm serving microwavable frozen Asian vegetables as my add in.

I adapted this recipe to my liking but make note you can also make this recipe with chicken parts which I would make in the oven.

 Enjoy!

• Beef:
• 1 1/2 pounds beef(any combination -- ideal if they are similar sizes -- Note: I used stir fry because I wanted it to cook quick and used a stove top method for this meal.
• 1-12 oz. frozen and microwaveable Asian style vegetable medley
• 1- pkg. long grain rice (90 second) if necessary
• Marinade:
• 1/3 cup soy sauce
• 1/4 cup oil, such as olive oil or peanut oil
• 1 teaspoon garlic powder (or 2 fresh garlic cloves, minced)
• 1 teaspoon grated fresh ginger
• 1 tablespoon dry cooking sherry

Portion Control

Make the Marinade

• In a small bowl, combine 1/3 cup soy sauce, 1/4 cup oil, such as light olive oil or peanut oil, 1 teaspoon garlic powder or 2 fresh pressed garlic cloves, 1 teaspoon grated fresh ginger and 1 tablespoon dry sherry which will be your marinade.

Marinate Beef

• In a large plastic or ceramic container with a lid, place the beef. Pour the marinade over all the pieces, turning until all the pieces are coated evenly. Cover and marinate at least 1 hour, and up to overnight.

• Bake in a 375-degree F. oven (basting once or twice), or to make it on top of the stove, use a large deep skillet where you add about 2 T peanut oil. Place marinated beef and cook for about 30 minutes add vegetables cover and cook until vegetables are tender. I added a package of 90 second microwaveable rice to my recipe.  
• 
  

6/26/16

Stir Fry Veggies, Radiatore and Chicken with Orange Ginger Dressing A nice Picnic Salad!

I am forever mesmerized with colorful salads.  Not only are they healthy for you but you can add almost any vegetable raw or slightly steamed to a cold pasta and create a splendid dish!

If you want to keep it light in carbs I recommend using the smaller pasta size**(Radiatore, small shells) or **half the usual amount of pasta and load up on the veggies..

Here is a basic recipe. **Note: I suggest you double the veggies and use 1/2 the pasta for lower calories.  There are some light Asian dressings you can use or you can make this dressing which works out wonderful.

1 box- 16 oz. small pasta cooked, rinsed , drained and cooled
1 pkg.  16 oz. frozen stir fry veggies
1 cup cooked chicken cubed
salt and pepper to taste
Asian dressing (All recipes.com)optional
Light in calories dressing of choice (not all bottled dressing are created equal)  Check back of bottle.


Spray skillet with cooking spray, add chicken and stir fry veggies.  Stir fry until crisp and chicken is thoroughly cooked.. Add cooled pasta and toss with dressing.  Refrigerate.

• 3 cloves garlic, minced
• 2 tablespoons minced fresh ginger root (I use ginger powder)
• 3/4 cup olive oil
• 1/3 cup rice vinegar

• 1/2 cup soy sauce
• 3 tablespoons honey
• 1/4 cup water
  
  
  Note:  For less calories cut down to 1/4 cup soy sauce and only add 1 T honey
  
  
   In a medium bowl or  larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Whisk well,  heat bowl in the microwave for 1 minute just to dissolve the honey. Let cool, and whisk again before serving. Store covered in the refrigerator.

Happy Cooking from my kitchen to yours,

7/7/15