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TRUST ME…Tastes even better than it looks.

Two things pictured: a greek shrimp orzo and marinaded/grilled halibut. I originally went to the grocery store for swordfish steaks, instead I came home with 2 halibut fillets ($35, pretty expensive in my opinion but definitely worth every penny). This was my first time cooking halibut and will not be my last.

The Orzo is pretty simple: Orzo Pasta, cucumber, green onions, olives, grape tomatoes, feta cheese, shrimp, white wine vinegar, dill, and mint.

Marinade for the halibut fillets was the sauce I was going to use for the original Swordfish idea but it works on pretty much any fish…

Indonesian Grilled Halibut

Makes 6 Servings

You Will Need:

1/3 Cup Soy Sauce
1/4 Cup Canola or Peanut Oil, plus extra for brushing on the grill
2 Tsp. Grated Lemon Zest (2 lemons)
1/4 Cup Lemon Juice, Freshly Squeezed
1/4 Cup Ginger Root, Minced
2 Tbsp. Garlic (4 cloves), Minced
2 Tbsp. Dijon Mustard (I used the Wegmans Whole Grain…So Good!)
6 (8-ounce) Halibut Fillets (Or 1” Swordfish Steaks)
Kosher Salt

Preparation:

Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that’s just large enough to hold the fillets in one layer. Place the halibut on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.

Thirty minutes before you’re ready to serve, build a charcoal fire or preheat a gas grill.

When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it’s no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.

Recipe Via: Barefoot Contessa Back to Basics by Ina Garten

Photo by me.

I’ve been on a mango salsa kick for the past week. If you enjoy mangos, this recipe is delicious and it’s great in many different applications: on top of fish, in chicken lettuce wraps, on top of pork, in rice, etc etc.

Mango Salsa

You Will Need:

• 1 Ripe Mango, Peeled, Pitted and Diced
• 1/2 Medium Red Onion, Finely Chopped
• 1 Jalapeno Chile, Minced (Include Ribs and Seeds for More Spice!)
• 1 Small Cucumber, Peeled and Diced (About 1 Cup)
• 3 Tbsp. Fresh Cilantro Leaves, Chopped
• 3 Tbsp. Fresh Lime Juice
• Salt and Pepper, To Taste

(**I didn’t have any cucumber when I made this recipe and it was still delicious!)

Preparation is easy, just combine all the ingredients. Like most dips and salsas, it’s always more delicious the next day so make a day ahead for the best flavor. If the recipe ends up being too hot, you can add avocado to tone it down.

Recipe Via: Simply Recipes

Breakfast in Bed.

Superbowl Sunday, I had woken up pretty early and decided (even though I was still very tired) to try a new recipe. So I made this breakfast for Collin and my parents. I referenced a recipe I found on Martha Stewart’s site but I added more spices and 86ed the bacon because I was not ready to leave the house. Overall, a delicious little breakfast.

Original Recipe:

Bacon, Egg and Toast Cups

You Will Need:

• 3 Tbsp. Unsalted Butter, Melted
• 8 Slices White or Whole-Wheat Sandwich Bread
• 6 Slices of Bacon
• 6 Large Eggs
• Coarse Salt and Freshly Ground Pepper

Preparation:

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

**Okay, so I added Garlic Powder to the Bread before the Egg. After cracking the egg, I also added a pinch of Paprika. After taking the cups out of the oven, I garnished with green onions!

Recipe Via: Martha Stewart

Served with a fresh blueberry muffin and turkey sauage.

Photo Taken by Collin.

This is the soup Collin and I made last weekend while I was in Cleveland. I know Lobster Bisque is typically blended but we didn’t have one on hand, still delicious. We bought most of the ingredients fresh from Cleveland’s West Side Market (Which is the place I’ll miss most since Collin is moving to Buffalo with me!) We made some other slight variations to the recipe (used scallions instead of parsley, added cheese, baked the lobster instead of grilling…etc) Here is the original:

Lobster Bisque

You Will Need:

• 1 Tbsp Olive Oil
• 4-6 Cloves of Garlic, Finely Chopped
• 1 Stalk Celery, Finely Chopped
• 1 Small Sweet Onion, Finely Chopped
• 1 Medium Tomato, Diced
• 1 1/2 – 1 3/4-Pound Lobster
• 2 Cups Whole Milk
• 1 Cup Tomato Sauce
• 1/2 Cup Heavy Cream
• 1/2 cup Fish Stock or Clam Juice
• 4 Tbsp (1/2 stick) Unsalted Butter
• 2 Tbsp. Fresh Parsley, Finely Chopped
• 1 Tsp. Freshly Ground Black Pepper

Preparation:

Heat the oil in a large saucepan over medium-high heat. Add the garlic, celery, and onion and cook, stirring, for 8 to 10 minutes. Add the tomatoes. Simmer for 4 to 5 minutes. Turn off the heat and set aside. 

Preheat a grill. Lay the lobster on its back on a cutting board. Make an incision down the center of the tail almost to the tip, without cutting through the shell; split apart the tail. Grill the lobster for 15 to 18 minutes, shell-side down, with the lid closed. Transfer the lobster from the grill back to a cutting board and remove the meat and tomalley. Discard the shell and set aside the meat.

Bring the milk, tomato sauce, cream, stock, and butter to a boil in the saucepan with the vegetables. Reduce the heat to low. Simmer for 10 minutes, stirring often. Add the lobster meat and tomalley and the parsley and pepper. Cover and simmer over the lowest possible heat for 4 to 5 minutes, or until hot. Remove from the heat and ladle into bowls.

**We bought extra lobster (Chopped up one lobster and put it into the soup and split the other lobster tail in half - One side in each bowl for garnish….along with homemade crutons, cheese, and scallions)

Recipe Via: FoodGawker

Photo Taken by Me!

OR a soup that’s more healthy…

Creamy Broccoli Soup

You Will Need:

• 1 Head of Broccoli (1 Pound), Cut Into Florets, Stems Thinly Sliced
• 2 Tbsp. Extra Virgin Olive Oil
• 1 Yellow Onion, Diced
• 2 Cloves of Garlic, Thinly Sliced
• 1-15 Oz. Can Cannellini Beans, Drained
• 2-1/2 Cups Chicken Stock
• Kosher Salt and Freshly Ground Pepper, To Taste
• 1 Tbsp. Pine Nuts, Toasted
• Shaved Parmesan, For Garnish

Preparation:

Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly. Reserve 1/2 cup florets for garnish.

Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes. Add beans and stock and bring mixture to a simmer. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan. Serve Immediately.

Recipe Via: Whole Living

Even though it’s technically “winter” (in Buffalo), we have NO SNOW!! But I’ve been pretending we do, so I can make some winter-friendly recipes. Last weekend, Collin and I made a delicious Lobster Bisque! (I’ll post later). To continue to trend, I’m thinking some kind of soup this weekend as well.

This is one possibility….

Cheddar Bacon Ale Soup

(Serves 6)

You Will Need:

• 6 Thick-Cut Bacon Slices, Cut into 1/2 or 1 Inch Pieces
• 2 Tbsp Unsalted Butter
• 1 Large Onion, Diced
• 2 Celery Stalks, Diced
• 3 Garlic Cloves, Minced
• 1/3 Cup All-Purpose Flour
• 1 Cup Pale-Ale
• 1 Tbsp Worcestershire Sauce
• 2 Cups Whole Milk
• 2 Cups Low-Sodium Chicken Broth
• 1-1/4 Lb. Sharp Cheddar, Shredded
• Kosher Salt and Freshly Ground Pepper, To Taste
• Croutons (Optional, For Garnish)

Preparation:

Set a large saucepan over medium heat and add the bacon. Cook until crisp, stirring occasionally, then transfer to a paper towel-lined plate. Drain all about 2 tablespoons of the bacon fat in the pot.

Add the butter and give it a minute to melt, then mix in the onion, carrots and celery. Cover the pan and cook, stirring occasionally, for about 20 minutes, or until the vegetables have softened. Add the garlic, cooking just until fragrant, about 30 seconds to 1 minute. Sprinkle the flour over the veggies and cook for 3-4 minutes, stirring frequently (you’re just trying to get the raw flour flavor cooked off). Add the beer and continue cooking, stirring constantly, until the mixture forms a thick paste, about 2-3 minutes. Mix in the Worcestershire sauce, milk and chicken broth until smooth. Increase the heat to medium-high and let the soup come to a simmer, then reduce the heat to medium-low and allow it to continue simmering for 10-12 minutes. Turn off the heat under the pot and puree the soup with an immersion blender (or, if you don’t have one, in a traditional blender - you’ll probably want to do it in 2 batches.)

Set the pan over medium-low heat and, stirring constantly, add the cheese a little at a time. Be careful not to allow the soup to boil. Continue until you’ve added all of the cheese and the soup is smooth. Season to taste with salt and pepper. Serve garnished with the bacon and croutons. 

Recipe Via: Williams-Sonoma

There is a little bistro a couple streets away from where I work (Zambistro’s in Medina, NY) where every friday the Mac of the day is LOBSTER! And it is my weakness! It’s probably not nearly the same recipe but here is one I found a few days ago that sound delicious.

Lobster Mac and Cheese

You Will Need:

• 1 Lb. Corkscrew Pasta (Or whatever kind you fancy)
• 6 Tbsp. Butter, Melted
• 2 Large Garlic Cloves, Minced
• 1/2 Cup Red Onion, Finely Chopped
• 1/4 Cup All-Purpose Flour
• 3 Cups Whole Milk, Room Temp
• 1-1/2 Cups Shard Cheddar, Shredded
• 1-1/2 Cups Gruyere Cheese, Shredded
• 1 Tbsp. Dijon Mustard
• 1/2 Cup Fresh Chives, Finely Chopped
• 1/8 Tsp. Cayenne Pepper
• 1/2 Tsp. SAlt
• 1/2 Tsp. Freshly Ground Pepper
• 1 lb. Lobster Meat, Cooked and Coarsely Chopped
• 2 Cups Oyster Crackers, Crushed

Preparation:

Cook pasta until al dente according to package directions. Drain, rinse with cold water, and drain again.

Place 4 Tbsp. melted butter in a saucepot over medium-low heat. Add garlic and onion; cook 5 minutes or until onion is softened. Whisk in flour; cook 1 minute. Pour in milk; bring mixture to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened.

Remove from heat, and whisk in cheeses and next 3 ingredients. Stir in 1/4 tsp. salt and 1/4 tsp. pepper. Fold in pasta and lobster. Pour into a greased 3-quart baking dish.

Combine crushed crackers and remaining 2 Tbsp. melted butter. Stir in remaining 1/4 tsp. salt and 1/4 tsp. pepper. Sprinkle over casserole. Bake at 375° for 30 minutes or until crust is crisp and sauce bubbles. Let stand 5 minutes before serving.

Recipe Via: Yahoo Comfort Food

It’s been awhile since I’ve posted any found recipes. I’ve been busy lately but that’s no excuse! haha! I saw this recipe a couple weeks ago and had planned on making them for Halloween but then my niece and I made special Halloween cupcakes instead. But this recipe sounds devine. 

Pumpkin Cream Cheese Muffins

You Will Need:

(For the Muffin)

• 2 Cups All-Purpose Flour
• 1-1/2 Cups Sugar
• 1 Tsp. Baking Soda
• 1 Tsp. Baking Powder
• 1 Tsp. Ground Cinnamon
• 1 Tsp. Ground Ginger
• 1/2 Tsp. Ground Nutmeg
• 1/4 Tsp. Salt
• 1-1/4 Cups Pumpkin Puree
• 3 Eggs, Lightly Beaten
• 1/3 Cup Canola Oil
• 1/2 Tsp. Vanilla Extract

(For the Cream Cheese Mixture)

• 4 Oz. Cream Cheese, Room Temp
• 1/3 Cup Granulated Sugar
• 1 Tbsp. Vanilla Extract

(For the Topping)

• 1/3 Cup Sugar
• 1/2 Cup All-Purpose Flour
• 1/4 Cup Walnuts, Chopped
• 3 Tbsp. Unsalted Butter, Melted
• 1 Tsp. Ground Cinnamon

Preparation:

Preheat over to 350F. Grease muffin tin or line with muffin liners.

In a small bowl, mix together with a spoon the cream cheese mixture ingredients until smooth. Set aside.

To prepare the topping, combine all the streusel ingredients until crumbly. Set aside.

In a large bowl, sift together the flour, sugar, baking soda, baking powder, spice and salt.

In another bowl, lightly beat the pumpkin, eggs, oil and vanilla.

Pour the pumpkin mixture into the flour mixture. Mix with a spatula until moistened.

Evenly divide half of the batter among the muffin cups. Place 1 teaspoon of the cream cheese filling in the center of each cup, pressing it gently into the batter. Fill with the remaining batter.

Sprinkle around 1 tablespoon of the walnut streusel on top of each muffin.

Bake until risen and browned, about 20 to 25 minutes. Let cool for 10 minutes in the pan.

The first official day of Fall is near. Nothing says Fall like the start of the football season (GO BILLS!) and nothing says football like some delicious Chili. Check it out:

White Chicken Chili

You Will Need:

• 1 Tbsp. Extra Virgin Olive Oil
• 1 Medium Onion, Diced
• 2 Cups Cooked Chicken, Shredded
• 2 Cans Cannellini Beans, Drained and Rinsed
• 1 Can Corn, Drained
• 1 Can (4 Oz.) Green Chilies
• 1/2 Tsp. Cumin
• 1/2 Tsp. Oregano
• 1 Box (32 Oz.) Chicken Broth
• Kosher Salt and Fresh Ground Pepper, To Taste
• 1 Lime, Juiced

Preparation:

In a large pot, saute the onion and cook until it starts to become translucent. Once the onion is done, add shreds of chicken, Great Northern Beans, corn, green chilies (with juice from can), cumin and oregano to the large pot. Stir to combine all of the ingredients and then add the chicken broth. Bring to a boil and simmer for 20-30 minutes to allow the broth to reduce. Add salt and pepper (to taste) and juice from one whole lime. Leave simmering on stove until ready to serve. Serve with sour cream, chopped cilantro, shredded Pepper Jack cheese, avocado or tortilla chips.

Recipe Via: Howto-Simplify

Or to follow the post before this, we can always go with a more classic apple pie. Which is equally as delicious.

Caramel Apple Pie

You Will Need:

• 1 Box Pillsbury Refrigerated Pie Crust, Softened
• 1 Cup Granulated Sugar
• 1/4 Cup All-Purpose Flour
• 1 Tsp. Ground Cinnamon
• 5 Cups Thinly Sliced Apples, Peeled
• 1/2 Cup Caramel Apple Dip
• 2 Tbsp. Milk
• 1 Cup All-Purpose Flour
• 1/2 Cup Packed Brown Sugar
• 1/2 Cup Butter

Preparation:

Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In large bowl, mix granulated sugar, 1/4 cup flour and the cinnamon. Add apples; toss to coat. Spoon apple mixture into crust- lined plate. In small bowl, mix 2 tablespoons caramel apple dip and the milk; drizzle over apples. In medium bowl, mix 1 cup flour and the brown sugar. With pastry blender, cut in butter until mixture looks like coarse crumbs. Sprinkle over filling. To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute. Bake 50 to 60 minutes or until golden brown. Cool 10 minutes. Drizzle remaining caramel apple dip over pie. Cool at least 2 hours before serving. (Optional - Serve with icecream!)

Recipe Via: Pillsbury