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

Beer Brats

A few weeks ago we made these bratwursts and they were delicious! We boiled the brats in Guinness and then seared them in a pan to get as much flavor as possible out of them! Top that with some onions, sauerkraut, and mustard and dig in!

To make some beer brats for yourself you will need:

• 5 BEEF BRATWURSTS (we used Johnsonville)
• 1 small ONION, sliced
• 2 cloves GARLIC, minced
• 2 bottles of GUINNESS (or other stout beer, but I think Guinness tastes the best!)
• 1 (14.4 oz.) can SAUERKRAUT 
• YELLOW MUSTARD
• 5 BUNS

This recipe can be easily scaled up if you need to feed more people, but in most cases you can't buy fewer than 5 brats so that is what I have based this recipe on. 

Pour the Guinness into a large pot and bring it to a boil. Chop the onion into slices and throw them in the pot!

While you are waiting for the Guinness to boil, poke each brat several times with a fork to allow the flavors to seep into the meat.

Once the Guinness is boiling, throw the brats in! Boil the brats for 10-15 minutes.

After the brats have are fully cooked, transfer them to a skillet and cook on medium-high for a few minutes to get some color (and more flavor!) on the brats.

While the brats are cooking in the skillet, pour the sauerkraut into a small pot and heat it on medium for a few minutes to warm it up. Stir occasionally.

Once the sauerkraut is hot and the brats have some color on them, assemble your brat! I like to squirt mustard strait onto the bun and then place the brat and sauerkraut on top! You can also top them with the onions that were boiled in the Guinness and just skip the sauerkraut!

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Beer Brats

Ingredients:
This recipe can be easily scaled up if you need to feed more people, but in most cases you can't buy fewer than 5 brats so that is what I have based this recipe on.

• 5 BEEF BRATWURSTS (we used Johnsonville)
• 1 small ONION, sliced
• 2 cloves GARLIC, minced
• 2 bottles of GUINNESS (or other stout beer, but I think Guinness tastes the best!)
• 1 (14.4 oz.) can SAUERKRAUT 
• YELLOW MUSTARD
• 5 BUNS

Directions:

1. Pour the Guinness into a large pot and bring it to a boil. Chop the onion into slices and throw them in the pot!
2. While you are waiting for the Guinness to boil, poke each brat several times with a fork to allow the flavors to seep into the meat.
3. Once the Guinness is boiling, throw the brats in! Boil the brats for 10-15 minutes.
4. After the brats have are fully cooked, transfer them to a skillet and cook on medium-high for a few minutes to get some color (and more flavor!) on the brats.
5. While the brats are cooking in the skillet, pour the sauerkraut into a small pot and heat it on medium for a few minutes to warm it up. Stir occasionally.
6. Once the sauerkraut is hot and the brats have some color on them, assemble your brat! I like to squirt mustard strait onto the bun and then place the brat and sauerkraut on top! You can also top them with the onions that were boiled in the Guinness and just skip the sauerkraut!

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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

Pork Tenderloin Marinade with Pan Sauce

For dinner tonight we made this pork tenderloin with a pan sauce and it turned out REALLY delicious!
To make the marinade for the pork tenderloin you will need:

• 1/2 cup OLIVE OIL
• 1/3 cup SOY SAUCE
• 1/4 cup RED WINE VINEGAR
• Juice of 1 LEMON
• 1-2 Tbs WORCESTERSHIRE SAUCE
• 1 Tbs DRIED PARSLEY
• 2 tsp YELLOW MUSTARD
• PEPPER, to taste
• 4 cloves of GARLIC
• 1 lb. PORK TENDERLOIN

To make the pan sauce you will need:

• 3 Tbs of the PORK MARINADE
• 2 tsp BUTTER
• 1/2 cup CHICKEN BROTH

In a large baggie combine all of the above ingredients. Mix the ingredients well and then allow the pork to sit in the marinade for at least 3-4 hours.



After the pork has marinaded, preheat the oven to 350 degrees F. While the oven is preheating, sear all sides of the pork tenderloin in a skillet over medium-high heat.

Then bake the pork along with the marinade in a baking pan for 30-40 minutes. When the pork is cooked through, let the pork rest for 5 minutes before cutting into it.

While the pork is resting prepare the pan sauce. To make the sauce combine 3 tablespoons of the marinade, the pan scrapings from the pork, the butter, and the chicken broth in a small pan over medium heat. Heat for a 2-3 minutes. Once the sauce is mixed together and hot it's ready!

Slice the tenderloin, and pour the sauce over the top! Boom, you're done!

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Pork Tenderloin Marinade with Pan Sauce

Ingredients:

• 1/2 cup OLIVE OIL
• 1/3 cup SOY SAUCE
• 1/4 cup RED WINE VINEGAR
• Juice of 1 LEMON
• 1-2 Tbs WORCESTERSHIRE SAUCE
• 1 Tbs DRIED PARSLEY
• 2 tsp YELLOW MUSTARD
• PEPPER, to taste
• 4 cloves of GARLIC
• 1 lb. PORK TENDERLOIN

To make the pan sauce you will need:

• 3 Tbs of the PORK MARINADE
• 2 tsp BUTTER
• 1/2 cup CHICKEN BROTH

Directions:

1. In a large baggie combine all of the above ingredients. Mix the ingredients well and then allow the pork to sit in the marinade for at least 3-4 hours.
2. After the pork has marinaded, preheat the oven to 350 degrees F. While the oven is preheating, sear all sides of the pork tenderloin in a skillet over medium-high heat.
3. Bake the pork along with the marinade in a baking pan for 30-40 minutes. When the pork is cooked through, let the pork rest for 5 minutes before cutting into it.
4. While the pork is resting prepare the pan sauce. To make the sauce combine 3 tablespoons of the marinade, the pan scrapings from the pork, the butter, and the chicken broth in a small pan over medium heat. Heat for a 2-3 minutes. Once the sauce is mixed together and hot it's ready! 
5. Slice the tenderloin, and pour the sauce over the top! Boom, you're done!

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I found this delicious recipe on this website:
http://chefmommy-brandao.blogspot.ca/2012/03/pork-tenderloin-with-pan-sauce.html

Balsamic Chicken

My husband and I made this for dinner last night and we both really liked the marinade on the chicken! We made balsamic chicken with onion, tomato, mushrooms, and a side of potatoes. The marinade is quite simple. All you need is:

• 2 Tbs OLIVE OIL
• 3 Tbs BALSAMIC VINEGAR
• 2 tsp DIJON MUSTARD
• 1 clove GARLIC
• 1 CHICKEN BREAST, cut in half long-wise 

Whisk together the vinegar, mustard, and garlic. Place the chicken into the marinade and make sure that there is a good coating of the marinade on the chicken. Heat the oil in a skillet on the stove. Once the oil is hot, pour the chicken and the marinade into the skillet. Cook the chicken for about 4 minutes on each side (or longer if you have thick chicken breasts). And that's it!

We cooked up some onion, mushrooms, and tomatoes with the chicken and then baked some cubed potatoes to have on the side! Yum!

Bon Appetit!

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Balsamic Chicken

Ingredients:

• 2 Tbs OLIVE OIL
• 3 Tbs BALSAMIC VINEGAR
• 2 tsp DIJON MUSTARD
• 1 clove GARLIC
• 1 CHICKEN BREAST, cut in half long-wise 

Directions:

1. Whisk together the vinegar, mustard, and garlic. 
2. Place the chicken into the marinade and make sure that there is a good coating of the marinade on the chicken. 
3. Heat the oil in a skillet on the stove. Once the oil is hot, pour the chicken and the marinade into the skillet. 
4. Cook the chicken for about 4 minutes on each side (or longer if you have thick chicken breasts). And that's it!

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The website where I found the marinade is: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=50441

Baked Salmon & Potatoes with a Mustard Sauce

If you like salmon and you like mustard, then you will like this recipe! (Even if you don't like salmon, the sauce is really good on the potatoes too!)

For two people you will need:

• 3-4 NEW POTATOES (depending on size and how much you like potatoes)
• 4 oz. BUTTON MUSHROOMS (you can leave these out if you are like my husband and don’t like mushrooms, or you can make them anyway and just let your wife eat your share)
• 2 SALMON FILLETS
• 3 Tbs. OLIVE OIL
• 1 Tbs. RED WINE VINEGAR
• 1 Tbs. DIJON MUSTARD
• 1 tsp. HONEY
• 2 Tbs. FRESH FLAT LEAF PARSLEY (chopped)
• SALT
• PEPPER

Preheat your oven to 400 degrees F. 

Toss the potatoes and mushrooms in 1 Tbs. olive oil and then sprinkle with salt and pepper. Roast on a rimmed baking sheet for about 20 minutes (toss once) until the potatoes start to get soft. 

Push the potatoes and mushrooms to the side of the sheet and place the salmon fillets in the opening. Season the salmon with salt and pepper. 

Roast until everything is cooked through and tender, about 10-15 minutes.

While everything is cooking whisk together 2 Tbs. olive oil, the vinegar, mustard, honey, parsley, and 1/4 tsp. of both salt and pepper. Brush/drizzle the sauce over the salmon and vegetables before serving. (You may have more sauce than you need so be careful not to drown your dinner in it!)

Here is an old picture, not as pretty but still delicious!

The website where I found this recipe is: http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-salmon-potatoes-mushrooms-00000000012567/index.html