Lobster Rolls

A few weeks ago my husband and I decided to splurge on groceries for the week and make these lobster rolls. Let me tell you, it was worth it! Imagine sweet, buttery lobster placed over crisp lettuce, and topped with a spicy mayo all on a grilled bun. Delicious. 

To make 4 lobster rolls you will need:

• 4 steamed LOBSTER TAILS
• 3 Tbs + 2 Tbs BUTTER, melted
• 1/4 of an ONION, finely chopped
• 4 NEW ENGLAND STYLE BUNS (you could just square off the sides of 4 hot dog buns)
• 8 BIBB LETTUCE LEAVES (I used romaine because my grocery store was out of Bibb lettuce)
• 2 Tbs OLIVE OIL
• 1 Tbs RED WINE VINEGAR
• SALT & PEPPER, to taste
• 1/2 cup of SPICY MAYO (see recipe below)
• 1 Tbs CHIVES, minced
• Optional: LEMON WEDGES

For the spicy mayo you will need: (DON'T SKIP THIS! It makes the whole dish! (I also put this on sandwiches!))

• 1/2 cup HELLMANN'S MAYO
• 1 Tbs DIJON MUSTARD
• 1/2 tsp MUSTARD POWDER
• 1/2 tsp LEMON JUICE
• 1/4 tsp OLD BAY
• 1/4 tsp SRIRACHA HOT SAUCE (add more if you like spicy food!) 

Start off by making the spicy mayo. Put all of the ingredients into a small bowl and mix!

Whisk up the olive oil and red wine vinegar with a pinch of salt and pepper. Then dress the lettuce with the mixture. 

Take 3 tablespoons of melted butter and brush it onto the cut (outer) sides of the buns.

Grill each side of the buns until golden brown. 

Take the cooked lobster meat out of the shell and cut it into bite sized pieces.

Melt 2 tablespoons of butter in a small pot and then saute the onion in the butter.

Toss the lobster in the butter and onion.

Assemble the lobster rolls by placing the lettuce leaves into each bun, add the buttery lobster, drizzle on the spicy mayo, and lastly garnish with chives and lemon juice.

Then enjoy!

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Lobster Rolls

Ingredients:

To make 4 lobster rolls you will need:

• 4 steamed LOBSTER TAILS
• 3 Tbs + 2 Tbs BUTTER, melted
• 1/4 of an ONION, finely chopped
• 4 NEW ENGLAND STYLE BUNS (you could just square off the sides of 4 hot dog buns)
• 8 BIBB LETTUCE LEAVES (I used romaine because my grocery store was out of Bibb lettuce)
• 2 Tbs OLIVE OIL
• 1 Tbs RED WINE VINEGAR
• SALT & PEPPER, to taste
• 1/2 cup of SPICY MAYO (see recipe below)
• 1 Tbs CHIVES, minced
• Optional: LEMON WEDGES

For the spicy mayo you will need: (DON'T SKIP THIS! It makes the whole dish! I also put this on sandwiches!)

1/2 cup HELLMANN'S MAYO
1 Tbs DIJON MUSTARD
1/2 tsp MUSTARD POWDER
1/2 tsp LEMON JUICE
1/4 tsp OLD BAY
1/4 tsp SRIRACHA HOT SAUCE (add more if you like spicy food!) 

Directions:

1. Start off by making the spicy mayo. Put all of the ingredients into a small bowl and mix!
2. Whisk up the olive oil and red wine vinegar with a pinch of salt and pepper. Then dress the lettuce with the mixture. 
3. Take 3 tablespoons of melted butter and brush it onto the cut (outer) sides of the buns. Grill each side of the buns until golden brown. 
4. Take the cooked lobster meat out of the shell and cut it into bite sized pieces.
5. Melt 2 tablespoons of butter in a small pot and then saute the onion in the butter. Toss the lobster in the butter and onion.
6. Assemble the lobster rolls by placing the lettuce leaves into each bun, add the buttery lobster, drizzle on the spicy mayo, and lastly garnish with chives and lemon juice.

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This original version of this recipe can be found at the following link: http://www.foodnetwork.com/recipes/geoffrey-zakarian/lobster-roll.html

Hot Roast Beef Sandwich

These delicious roast beef sandwiches are perfect for lunch! (...or dinner, you just might want to eat two!) They are simple to make and are easily made ahead of time! The cheese in the sandwich gets gooey when you heat it up and the sauce has a nice tangy flavor from the horseradish and mustard. Pair that with the thinly sliced roast beef and you get a perfect balance of flavors!

To make 5 sandwiches (which could be a weeks worth of lunches!) you will need:

• 5 HAMBURGER BUNS
• 7 oz. ROAST BEEF, thinly sliced
• 5 slices of PROVOLONE CHEESE
• 5 slices of AMERICAN CHEESE 
• ALUMINUM FOIL

For the sauce you will need:

• 2 Tbs MAYO
• 2 Tbs SPICY MUSTARD
• 1/2 to 1 Tbs POPPY SEEDS (I used 1 Tbs, but next time I will probably cut back)
• 1 Tbs CHOPPED ONIONS
• 1/2 Tbs HORSERADISH
• Dash of WORCESTERSHIRE SAUCE

If you plan on eating a sandwich right after making them, preheat your oven to 350 degrees F. Then, mix together the mayo, spicy mustard, poppy seeds, chopped onions, horseradish, and Worcestershire sauce in a small bowl.

It should look something like this!

Then, spread the sauce onto the inside of both pieces of each bun.

Next, place a slice of provolone onto the bottom bun...

...then put the roast beef on top of the provolone (I used about 3 slices of roast beef per sandwich)...

...then put the American cheese on top of the roast beef...

...and lastly, place the top half of the bun on top!

Repeat this process for all of the sandwiches (...or just do it all at once like I do!).

Now, you could eat the sandwich as is, but I like to take it a step further. I wrap each sandwich in foil... 

...and then pop them in the oven at 350 degrees F for 15 to 20 minutes. If you don't have an oven handy, then just warm the sandwiches in the microwave until the cheese gets gooey! (DON'T PUT THE FOIL INTO THE MICROWAVE!)

If you don't want to eat them all at once, simply put the foil wrapped sandwiches in to a large baggie and pop the baggie into the fridge! If you don't plan on eating all of the sandwiches in about a week and a half, then pop the baggie into the freezer! They will last several months in the freezer!

 Yum! Look how gooey and melted the cheese is!
  

Once the cheese is melted, sit back and enjoy!

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Hot Roast Beef Sandwich

Ingredients:
  
To make 5 sandwiches you will need:

• 5 HAMBURGER BUNS
• 7 oz. ROAST BEEF, thinly sliced
• 5 slices of PROVOLONE CHEESE
• 5 slices of AMERICAN CHEESE 
• ALUMINUM FOIL

For the sauce you will need:

• 2 Tbs MAYO
• 2 Tbs SPICY MUSTARD
• 1/2 to 1 Tbs POPPY SEEDS (I used 1 Tbs, but next time I will probably cut back)
• 1 Tbs CHOPPED ONIONS
• 1/2 Tbs HORSERADISH
• Dash of WORCESTERSHIRE SAUCE

Directions:

1. If you plan on eating a sandwich right after making them, preheat your oven to 350 degrees F. Then, mix together the mayo, spicy mustard, poppy seeds, chopped onions, horseradish, and Worcestershire sauce in a small bowl.
2. Spread the sauce onto the inside of both pieces of all of the buns.
3. Next, place a slice of provolone onto the bottom bun, then put the roast beef on top of the provolone (I used about 3 slices of roast beef per sandwich), then put the American cheese on top of the roast beef, and lastly, place the top half of the bun on top!
4. Now, you could eat the sandwich as is, but I like to take it a step further. I wrap each sandwich in foil and then pop them in the oven at 350 degrees F for 15 to 20 minutes. If you don't have an oven handy, then just warm the sandwiches in the microwave until the cheese gets gooey! (DON'T PUT THE FOIL INTO THE MICROWAVE!)
5. If you don't want to eat them all at once, simply put the foil wrapped sandwiches in to a large baggie and pop the baggie into the fridge! If you don't plan on eating all of the sandwiches in about a week and a half, then pop the baggie into the freezer! They will last several months in the freezer!

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I got this recipe from the Pioneer Woman: http://www.foodnetwork.com/recipes/ree-drummond/hot-roast-beef-sandwiches.html

Maryland Jumbo Lump Crab Cakes

A couple months ago my mom came to visit us in Maryland and we decided to go out and get some crab cakes! When in Rome, right? Unfortunately, they were not all that we had hoped they would be. After our disappointing experience we decided that next time we wanted crab cakes we would try our hand at making them ourselves. They sell FRESH jumbo lump crab meat in the grocery store here for goodness sake!

I came up with this recipe by combining a few things that we did like about the crab cakes we tried with mom and a few things I found in some recipes online. I think the product turn out wonderfully! These crab cake are only about 150 calories each so they definitely won't break your new year's resolutions!

To make 4 wonderful crab cakes (2 per person) you will need:

• 8 oz. JUMBO LUMP CRAB MEAT
• 1 slice WHITE BREAD, torn into small pieces
• 1/4 cup PLAIN BREAD CRUMBS
• 1 Tbs FRESH PARSLEY, minced
• 1 LARGE EGG
• 2 Tbs MAYO
• 1 tsp OLD BAY SEASONING (If I have learned anything since moving here, it's that Marylanders love their Old Bay!!)
• pinch of GARLIC POWDER
• 2 tsp WORCESTERSHIRE SAUCE
• 1/4 tsp DIJON MUSTARD

Start off by gently mixing the jump lump crab meat, white bread chunks, bread crumbs, and parsley in medium sized bowl. Be careful not to break up lumps of crab meat!

Then mix together the egg, mayo, seasonings, Worcestershire sauce, and mustard in a small bowl.

Next, carefully mix the wet ingredients into the dry ingredients.

Divide the mixture into fourths and shape each section into a patty. Lay the patties on a greased cookie sheet and broil on high for 10-15 minutes with the oven rack near the top. If the cakes start to get too dark on top, lower the oven rack or turn the broiler to low.

They should come out looking like this!

Eat up! We didn't use a dipping sauce (I don't think these cakes need it!), but if you would like to try some, people often dip the cakes in tartar sauce or cocktail sauce with some lemon drizzled over the top!

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Maryland Jumbo Lump Crab Cakes

Ingredients:

• 8 oz. JUMBO LUMP CRAB MEAT
• 1 slice WHITE BREAD, torn into small pieces
• 1/4 cup PLAIN BREAD CRUMBS
• 1 Tbs FRESH PARSLEY, minced
• 1 LARGE EGG
• 2 Tbs MAYO
• 1 tsp OLD BAY SEASONING (If I have learned anything since moving here, it's that Marylanders love their Old Bay!!)
• pinch of GARLIC POWDER
• 2 tsp WORCESTERSHIRE SAUCE
• 1/4 tsp DIJON MUSTARD

Directions:

1. Start off by gently mixing the jump lump crab meat, white bread chunks, bread crumbs, and parsley in medium sized bowl. Be careful not to break up lumps of crab meat!
2. Then mix together the egg, mayo, seasonings, Worcestershire sauce, and mustard in a small bowl.
3. Next, carefully mix the wet ingredients into the dry ingredients.
4. Divide the mixture into fourths and shape each section into a patty. Lay the patties on a greased cookie sheet and broil on high for 10-15 minutes with the oven rack near the top. If the cakes start to get too dark on top, lower the oven rack or turn the broiler to low.

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Parmesan Crusted Chicken

My husband and I made this for dinner a few days ago and both both enjoyed it! This chicken recipe is quick and super easy to make! 

All you need is:

• 1 large CHICKEN BREAST, sliced long-wise into two pieces OR 2 smaller chicken breasts
• 1/4 cup HELLMANN'S MAYONAISE 
• 2 Tbs shredded PARMESAN CHEESE
• 2 tsp ITALIAN SEASONED DRY BREAD CRUMBS

Start by preheating the oven to 425 degrees F. Prepare a baking dish, I always put some foil down for easy clean-up, and spray with nonstick cooking spray. Lay the chicken in the dish and then in a small bowl mix the mayonnaise and the cheese. Next, spread the mayonnaise mixture over the top of the chicken and sprinkle with breadcrumbs! Bake for 20 minutes or until the chicken is cooked through, and then eat up!

We cooked up some spaghetti with marinara sauce to go with the chicken. Yum. I promise we had healthy intentions though! We had planned on having broccoli, but unfortunately it had gone bad since we had also planned on having the same broccoli last week...oops.

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Parmesan Crusted Chicken

Ingredients:

• 1 large CHICKEN BREAST, sliced long-wise into two pieces OR 2 smaller chicken breasts
• 1/4 cup HELLMANN'S MAYONAISE 
• 2 Tbs shredded PARMESAN CHEESE
• 2 tsp ITALIAN SEASONED DRY BREAD CRUMBS

Directions:

1. Preheat the oven to 425 degrees F. 
2. Prepare a baking dish, I always put some foil down for easy clean-up, and spray with nonstick cooking spray. 
3. Lay the chicken in the dish and then in a small bowl mix the mayonnaise and the cheese. Next, spread the mayonnaise mixture over the top of the chicken and sprinkle with breadcrumbs! 
4. Bake for 20 minutes or until the chicken is cooked through, and then eat up!

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The website where I found this recipe is: http://theenchantedcook.blogspot.com/2011/10/parmesan-crusted-chicken-hellmanns-mayo.html

Arby's Chicken Salad Copycat

I've always like Arby's Chicken Salad Wrap, but it's so expensive! Or maybe I'm just cheap...probably a little bit of both. Anyway here is a copycat recipe that I think is just as good!

To make 3-4 chicken salad sandwiches you will need:

• 1 & 1/4 cups of cubed CHICKEN BREASTS, I think I actually just chopped up a chicken breast
• 1/2 cup diced RED APPLES
• 1/2 Tbs LEMON JUICE
• 1/2 cup sliced RED GRAPES
• 1/2 cup chopped PECANS
• 1/4 cup chopped CELERY
• 1/4 to 1/3 cup MAYO, start with 1/4 cup and add more to taste
• SALT & PEPPER to taste

In a medium bowl, toss the diced apple in the lemon juice to prevent the apple from turning brown. Then, add everything else in and mix! The great part of this recipe is that if you don't like one of the ingredients, or if you really like grapes or pecans or something you can add more and make it your own! 

It is recommended to allow the chicken salad to sit for about an hour before serving to let all of the flavor marry together. And that's it! Easy as pie! Actually, probably easier than pie...

You can get some lettuce and use it on a sandwich or a wrap, or you can just eat it out of a bowl! Yum!

The website where I found this recipe is: http://www.copykat.com/2011/07/26/arbys-grilled-chicken-and-pecan-salad/