Thursday, February 18, 2021

Lobster Tails in the Air fryer

 I love air fryers. I first bought a Cosori air fryer and was simply amazed by fish, potato and vegetable recipes I could make in it as well frozen foods like fish fillets or fries. I recently upgraded to a Ninja Foodi Grill which can also grill or dehydrate. Any air fryer could do this recipe well!

Lobster tails were on sale so I picked up a couple. It is the first time I have tried cooking lobster at home. They turned out great!

 


Lobster Tails in the air fryer

You may double this if the tails fit inside your air fryer

Two 5-8oz lobster tails

2-3  Tbsp unsalted butter melted

  2 cloves garlic pressed or minced

1/2 tsp salt, paprika, garlic powder, lemon pepper

1 tsp lemon juice

Extra butter for dipping

1.               Prepare butter mixture by combining butter, garlic, seasonings and lemon juice.

2.               Butterfly lobster tails – cut  through the top of the shell and loosen the lobster meat with a butter knife around the edges. Remove the meat as far back into tail as possible and place the meat on top of the shell.

3.               Place in Air Fryer basket and spread a spoon or so of butter mix over top of lobster meat. Remember do not let the spoon touch lobster as you will use any left over on finished lobster. Close Air Fryer basket and cook on 390 degrees Fahrenheit for 4 minutes.

4.               Open Air fryer basket and and spread a little more more butter on top, cook for an additional 2-4 minutes until done.

5.               Lobster shell will turn red and meat will be firm but tender, and an opaque pinkish white color when done.

6.               Check with thermometer if needed, Temp should be no less than 135 f

7.               Serve with dipping bowl of left over butter with a bit of extra butter added in.

 

 



Sunday, December 6, 2020

Mushroom Onion Gravy

It is nice to have an easy gravy recipe that is versatile, easy, and delicious. This one works well with meat, chicken, potatoes, or rice. Tonight I made it to top Better than Beef burgers and mashed potatoes which I made in the instant pot and it really made a nice quick and flavorful meal.

It can be made ahead and reheated adding a bit of water or broth  if needed.

 This is a pretty basic way to make gravy that you can change up for different dishes. If you are not a fan of mushrooms, just leave them out and make this with onions. You could increase the garlic or maybe add a bit of minced celery if you so desired. You could vary this by using different broths such as beef , turkey or chicken or making it with wine instead of sherry. You could add a bit of Miso paste if you had some on hand. And if you want to skip the flour add a slurry of corn starch at the end ( See notes below.)


Mushroom Onion Gravy

2 ½-3 TBSP Butter

6 oz mushrooms, sliced thin

Half an onion, diced

2 cloves of garlic, minced or pressed, or 1 tsp garlic powder, optional

2 tsp soy sauce

½ tsp onion powder

1/2 tsp thyme, optional 

3 TBSP flour

3 TBSP sherry or masala…or dry wine, ( slightly optional)

3-4  tsp of balsamic maple glaze (Recipe below)  OR about 2-3 tsp balsamic vinegar and 1 tsp maple syrup or sugar 

1 cup vegetable broth, extra water/broth if needed

Salt and pepper if needed to taste

Heat butter in heavy skillet. Add onions and cook for 3 minutes. Add mushroom and garlic .Sauté until softened and liquid is partly evaporated.

Add soy sauce, seasonings  and cook for another minute. 

Sprinkle with flour. Stir for 1-2 minutes. Add sherry and stir well then slowly add broth stirring constantly until well incorporated. Continue to stir and heat at a bubbling simmer for 2 minutes until gravy is at desired consistency. If it looks too thick, add a bit more broth or water and continue to stir or whisk. 

This gravy may be made a day or so ahead and stored covered in refrigerator . To serve- heat on low, add water if needed for consistency. Serve over potatoes, rice, chicken or meat. 

DB 2020

 

Balsamic Maple Glaze  - I often make  this glaze to keep in my refrigerator when I need it. I often use it  or as an addition to gravies and sauce. I drizzle it over  roasted veggies or  pan seared brussels sprouts. I add it to salad dressings. It is also good on chicken or meats. It can even be used be a sauce for fried chicken tenders just go light so it is not overpowering.

Combine about a 1/3 cup of balsamic vinegar and ¼ cup of real maple syrup in a small saucepan over medium-high heat. Bring to a slow boil, without stirring, and cook until mixture is thickened, 6 to 8 minutes. (You should have about 1/2 cup of liquid.) Do not breathe in over the pan, it will be pungent. Remove from heat, and cool to room temperature; sauce will thicken to syrupy consistency upon cooling. Add a bit of salt to taste. Keep refrigerated, tightly covered for two weeks or more. I am not really sure how long it will last as I usually go through it quickly.


Note: If you prefer not to use flour , you may skip that and then, after broth has been added, slowly stir in a mixture of 3 tsp cornstarch blended well with 2-3 TBSP cold water. Stir well while heating and simmer until desired consistency.  


Sunday, September 15, 2019

Three Bean Salad



This salad is both filling and refreshing. I love taking it for lunch instead of a sandwich.

Three Bean Salad



Dressing:

¼ cup vinegar (Red wine and white balsamic, or all one or the other or different kind!)

3 -4 TBSP olive oil

4 cloves of garlic, crushed

Pinch of crushed red pepper

½ tsp onion powder, dill

1-2 TBSP honey or sugar

Salt to taste

¼ tsp black pepper



 2 cups green beans, trimmed cut into one-inch pieces

Half red onion, sliced thin and chopped finely

1 can kidney beans, well rinsed

1 can garbanzo beans, well rinsed
2-3 stalks of Celery, finely diced


1/3 cup chopped parsley



Blanche green beans (Boil a few minutes then drain and place in a bowl of ice water).


Put all dressing ingredients in a large bowl and whisk together.

Add beans, onions, celery, and parsley together.

Refrigerate for at least 30 minutes. This should last for several days but if it needs a little refreshing add more vinegar and salt.

Sunday, February 4, 2018

Easy Pie Crust

           This pie crust recipe is very easy to make and has a tender texture with a bit of flakiness. It is a little soft for things like lattice work and may not be the prettiest crust but the flavor is awesome and it is a practically fail proof recipe that can be worked more than others.  



Easy pie crust


3 cups flour

3⁄4 teaspoon salt (can use 1 teaspoon)

1 tablespoon sugar (optional for sweet pies)



½ cup cold butter cut into bits

1 cup shortening   (refrigerated first) or may use all shortening

 1 tablespoon vinegar

1 tablespoon sugar (optional for sweet pies)

5 tablespoons very cold water ( start with 4 and use 5 if needed)

1 egg

  1. In a bowl, mix together flour salt and sugar
  2. With a pastry blender, cut in cold shortening until the size of peas. Next if using cut in bits of cold butter.
  3. In a small cup, beat egg with a fork, add in the vinegar and water; whisk until well blended.
  4. Add the water/egg mixture gradually to the flour mixture.
  5. Shape into ball. Wrap in plastic wrap and place in airtight container or in a Ziploc
  6. Refrigerate 1 or more hours. It can stay in the refrigerator for several days.
  7. When ready  lightly flour a silicon sheet or large cutting board or counter.
  8. After rolling out dough, cut into slightly bigger than the pie pan. Cut it off extra on edges



Use for 1 large double deep dish pie crusts. Or two to three top only or bottom only 8-9” crusts


Wednesday, December 28, 2016

Golden Milk Or Turmeric Tea



Today I am sharing a warm concoction that I have been drinking most every day for the past month.It is called Golden Milk or Turmeric tea.  While it is delicious, I drink it for its health benefits as well as its pleasing taste, which is similar to a spicy chai latte.

I have been hearing about the possible benefits of turmeric for years now and I decided to give it a try. Turmeric contains anti-inflammatory properties and antioxidants.
I am always a bit of a skeptic but there is lots of research showing turmeric may have some wonderful healing and pain relieving properties! There have been scientific studies which may show a link to turmeric decreasing pain from arthritis, osteoporosis, or fibromyalgia. It may reduce headaches.  Turmeric may help with such varied conditions as ulcerative colitis, stomach upset IBS, High cholesterol or high triglycerides. There is evidence in studies that it can help fight against colon and prostate cancers. Turmeric may boost immunity. It has some benefits for the brain in slowing or improving conditions such as dementia, Alzheimer’s, and depression. It may help with liver function and with insomnia.
Now I am not saying all of these benefits are certain and I am not saying you can get enough Curcumin, the active ingredient in turmeric, by drinking this tea but it should help!  I read that 1 -1 ½ tsp  a day is a good dose for health benefits but you should start out with only ½ tsp a day to see how you tolerate .
Please check with your health care professional to see if it is good for you to have daily turmeric. There is some evidence that you should not take regular doses of turmeric if you are pregnant or if you have GERD. It could cause blood thinning so don’t use before surgery or if you have a blood disorder. It might make gall bladder issues worse. The verdict is still out so check with your health care professional. But I have been drinking golden milk daily and I am feeling less pain and sleeping better.

Golden Milk Or Turmeric Tea

Make a mix for four servings:
2 cups water

4 tsp ground turmeric (If just starting out, try using 2 tsp turmeric for the first batch)

3-4 tsp ginger, powdered, adjust to desired flavor

Five thin slices of fresh ginger or 3-4 small chunks of crystalized ginger, optional

1 tsp cinnamon

1 tsp black pepper, coarsely ground or pepper corns

1 tsp coconut oil

3-4 tsp ginger syrup, honey, maple syrup, optional, you may add sweetener later with milk to taste

Pinch of cardamom ( or a pod, crushed) or cloves if desired

For serving- Milk ( dairy, coconut, almond, or cashew milk) and sweetener if desired

Place all ingredient except milk in small sauce pan and simmer for at least 10 minutes. If you have time, Let in sit for another 10 minutes before using.
Strain through a mesh sieve at least one time and place in a glass container. You may use it immediately in warm milk if you are making four cups or mix up one serving, see directions below, and place the rest in a container in the refrigerator.
To serve—heat up a ½ cup of this mixture and pour into mug of ½ cup warm milk—coconut, cashew, almond or dairy. You can add more or less milk as you desire. You can heat up the turmeric mixture and milk together in a sauce pan over low heat or in microwave but don’t get it too hot.
I think Golden milk is best served very warm.  Add sweetener such as maple syrup, ginger syrup or honey if desired, but not too much. Top with cinnamon if desired. You may want to skip the last sip as the spice will settle in the bottom of the mug and can be gritty.
The turmeric mix can be stored for a week or so in the refrigerator. I am not sure if it could be stored longer but it is best to drink this daily for maximum health benefits so it should be gone within four days anyway. 









Monday, December 5, 2016

Pimento Cheese



Pimento cheese is a simple cheddar spread that is welcome at parties or on the lunch table at home. It is a really tasty and easy to make treat that is popular in the south but not as well known in other areas. It is delicious as an appetizer on crackers and celery.  It can also be used to fill cherry tomatoes or pitted olives. It is great on sandwiches or burgers.  It could be dressed up by forming a ball or log shape and rolling it shredded cheese. This was my first try at this. I looked up a few recipes at southern Living and adjusted them into my own spin on this classic. I will be making this one again.
Pimento Cheese Spread

4 oz. Cream cheese
3-4 TBSP Mayonnaise
1-2 tsp spicy mustard
2 tsp sriracha or hot sauce
1 tsp onion powder (or 1-2 TBSP grated onion)
½ tsp salt
Pepper to taste
8 oz. or so chopped jarred roasted red pepper or pimento
8 oz. extra-sharp white or yellow cheddar,freshly shredded  
8 oz. sharp cheddar, freshly shredded


Blend everything together in a bowl either by hand or with a heavy-duty mixer. Refrigerate for at least several hours.
Here is a photo  of our lovely winter down town area to get you in the mood for Holiday parties!




Friday, December 2, 2016

Crispy Vegetable Salad


Here is a delicious crunchy salad recipe to keep you eating healthy in the midst of all the holiday indulgences. This is not so much a recipe as a spring board. Try any of your favorite  vegetables  in this. If you don't like pickled vegetables feel free to skip them. Just try this and ...eat your vegetables!!


Crispy Vegetable Salad

Choose 4 or more of these vegetables. Enough for about 5 cups of salad.

4 carrots, sliced very thin diagonally
1 cup green beans or wax beans, trimmed, cut into 1 inch pieces
2/3-1 cup sugar snap peas, cut into 1 inch pieces
2/3- 1 cup cauliflower florets, small


2/3 - 1 cup jicama, julienned or diced
½ - 1 red bell pepper, julienned or diced
2/3 cup sliced celery
2/3 cup cucumber, de-seeded, sliced or chopped

For pickled veggies:
1/3 cup of mild vinegar like golden balsamic or red wine vinegar
1 TBSP lime juice, optional
¼ cup sugar
1 tsp. salt

Add one or two of the following:

½ onion, sliced in  thin vertical slices or diced
8-10 radishes, trim and slice thin

Thinly sliced daikon
Optional: Olive oil, salt, lime juice, sugar, parsley, mint, to taste

Boil carrots for 4 minutes. Add green beans, or cauliflower and boil for 3 more minutes. Add pea pods for 30 seconds.

Place pepper, cucumber, jicama, in a bowl of well salted ice water. Add the parboiled veggies and extra ice as needed.

Heat vinegar, sugar, salt in saucepan until sugar is dissolved. Add radishes and onion. Turn off heat and let this sit for 1 hour. Drain but reserve pickling liquid.
Mix all veggies, mix some of the pickling liquid and a bit of olive oil and use this to dress salad.


You could also  make a dressing from 2 TBSP pickling liquid, 1 TBSP lime juice ,2 tsp sugar, ½ tsp salt or 1 tsp soy sauce, 2 TBSP sesame seeds, 3-4  TBSP olive oi
Let everything meld together in refrigerator for 30 minutes or more. This salad will be good the next day although picked radishes may turn it a bit pink.