How to Cut a Lobster Tail – Video Dailymotion

How To Cook Lobster Tails (Shells Removed)

Ingredients:

• Lobster tail (I try to get 1 lb – 1 lb & 1/2 for two servings.)
• About 1/4 cup of butter
• 1/2 teaspoon or so of Old Bay® Seasoning

Directions:

1. Remove lobster tail meat from shell. Cut off any brown/green parts with kitchen shears (sometimes it has a little).
2. Rinse your lobster meat and pat dry with a clean paper towel.
3. On your clean cutting board, use a knife to chop the lobster tail meat into pieces.
4. Melt butter over a pan on low heat over the stovetop and sprinkle with Old Bay seasoning.
5. Once melted, add your lobster to the pan. Let it cook on medium heat until done (it will be white, not clear).
6. Optional: sometimes I brown my lobster meat in the broiler for a few minutes after cooking on the stovetop. Warning: Don’t dump all your butter on the broiling pan, that could cause a fire! Just scoop out your lobster meat from the frying pan and place on a broiler pan. Keep an eye on it as the lobster will start to turn a golden brown, which is when I take it out. You don’t want them to burn.
7. Enjoy! This cooked lobster can really be used in so many ways, including in the below Lobster Rolls recipe, placed on top of steak, or even eaten alone!

 Lobster Rolls Recipe

From AllRecipes.com

Ingredients:

• 1 tablespoon butter, softened
• 4 hot dog buns or kaiser rolls, split
• 4 lettuce leaves
• 1 1/2 pounds cooked and cubed lobster meat
• 2 tablespoons mayonnaise
• 1 teaspoon fresh lime juice
• 1 dash hot pepper sauce (e.g. Tabasco™)
• 2 green onions, chopped
• 1 stalk celery, finely chopped
• salt and pepper to taste
• 1 pinch dried basil, parsley or tarragon (*I use basil)

Directions:

1. Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
2. In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
3. Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Monday:

Southwestern Chopped Salad (recipe coming soon)

Tuesday:

Lobster Rolls & Baked French Fries *Also see: How to Cut & Cook a Lobster Tail + Recipes

Wednesday: 

Chicken, Bacon, & Avocado Chopped Salad

Thursday:

Bits and pieces of Antipasto Salad mixed with parts of  Italian Stallion Salad

Friday:

Authentic Louisiana Red Beans & Rice

Yum.

If you are anything like me, you probably just prayed that this plate magically appeared in front of you, right now.

You simply cannot go wrong with anything that includes both bacon and cheese. You just can’t. Thats why these quesadillas are simply AMAZING. Husband approved too, might I add. Ok, so my hubby has somewhat of an obsession with bacon but thats neither here nor there.

Pair this with a healthy side serving of Black Bean & Corn Salad and you will feel guilt-free in no time.

Spicy Bacon Ranch Quesadillas

Quesadilla Ingredients:

*Makes 2 quesadillas (8 slices)

• 4 flour tortillas (make sure you get the soft taco size ones)
• 1/4 cup chicken, shredded
• 1/4 cup bacon, cooked and crumbled
• shredded cheddar cheese

Spicy Ranch Ingredients:

*I adapted this to only make 3/4 a cup (the original recipe makes 1 & 1/2 cups)

• 1/2 (16 ounce) bottle ranch salad
  dressing (such as Hidden Valley Original Ranch®)
• 1-1/2 teaspoons hot pepper sauce (such
  as Tabasco®)
• 1-1/2 teaspoons hot pepper sauce (such
  as Frank’s RedHot®)
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon chili powder

Directions:

1. Stir together the ranch-style salad dressing, the two hot pepper sauces, cayenne pepper, and chili powder. Chill for at least one hour.

2. When spicy ranch dressing is ready, spread about 1-2 tablespoons of it on 2 tortillas.

3. Sprinkle cooked shredded chicken, cooked crumbled bacon, and cheese on top of the ranch on each tortilla. Top with remaining tortilla.

4. Coat a large grill pan (or a frying pan, which means you will probably have to cook one at a time on) with olive oil spray (or Pam) and heat over the stovetop on medium heat. Place tortilla(s) in pan and cook 1-3 minutes or so on each side until cheese melts and tortillas have slightly browned.

5. Remove tortilla(s) from pan and carefully slice into 4 wedges. You can use a knife or a pizza cutter but it is best to let cool for about a minute before slicing so its not too messy.

6. Serve with an extra side of Spicy Ranch sauce and guacamole (if desired) for dipping and enjoy!

 My hubby, who HATES leftovers, will eat this for days until it’s gone. He asks for it at least once a month but it is a lot of work, since I make everything from scratch (including the bacon bits), but it is sooo worth it! I usually pair it with a pasta or salad, depending if I can get away with a salad or not. Hubby does not have a taste for vegetables.

Chicken Florentine

Adapted from AllRecipes.com

The contenders:

• Jamie Deen’s Chili
• Taste of Home Spicy Chili
• Boilmaker Tailgate Chili Recipe

The nitty-gritty:

Each chili was scored on a scale of 1-10 (where 1= that’s food? and 10= the best chili that has ever entered my mouth) for overall score, the boyfriend/husband test, and the leftover test. We also provide other comments.

Jamie Deen’s Chili

Overall score: 8.5

The boyfriend/husband test: 9

The winner:

Jamie Deen’s Chili!

Special Diets:

While we can’t guarantee the results, here are some ideas you can use to customize the winning recipe to your dietary needs:

• Gluten-free: Ensure that your ingredients are gluten-free
  
• Vegetarian: Forgo the meat!
• Vegan: Drop the meat and suggested dairy toppings
  
• Lower fat: Use lean ground beef in place of fattier beef products. Consider using ground turkey.
• Lower sugar/calories: You can cut the calories by using some of the suggestions above.

Overall rating: 9.5

Cost: $$ (scale: $-$$$)

Difficulty level: Advanced (scale: beginner, moderate, intermediate, advanced)

Thoughts: Umm… how to put this lightly… these were a pain in the butt! They literally took me a few hours from start to finish! I would definitely recommend just grabbing a rotisserie chicken from the store and shredding it up rather than buying raw chicken breasts and baking, then shredding them. You will not notice a difference and it will save so much time. In any case, my biggest peeve with this recipe was the wonton wrappers. They were so small it was hard to get as much chicken mixture into each little wrapper as possible without overflowing and then causing a big mess when trying  to seal the edges together. I had wing sauce all over me. Next time I will try to find larger wrappers for these so its less of a mess and also less tedious work. It took for-ev-er to get a bunch of these scooped, sealed, and dipped in the coating to fry. I’m not sure what type of wrapper the Cheesecake Factory uses because their Buffalo Blasts are larger than these but I highly suggest trying to find out. If I do, I will post an update to save you time too! In the end, I finally got these plated and we really liked them. Or should I say, hubby L-O-V-E-D them. I liked them a lot but after all the time I put into them I was a harsh critic. I probably would’ve loved them too if someone else made them for me. In any case, I will definitely be making these again if I can find the larger size wrappers. I’m not sure how these would go over at a party unless you made them on the spot because typically fried foods don’t travel well. However, take my recommendation and do give these a try with my minor adjustments, you will be glad you did!

Note- We left the “Leftover Test” score out on this one purposely… BLT’s are always best eaten immediately!

The contenders:

• AllRecipes.com Super BLT
• Kraft Recipe’s BLT
• Amazing Sandwiches’ BLAT

The nitty-gritty:

Each BLT was scored on a scale of 1-10 (where 1= that’s food? and 10= the best BLT that has ever entered my mouth) for overall score, the boyfriend/husband test, and the leftover test. We also provide other comments.

AllRecipes.com Super BLT

Overall score: 9.5

The winner:

Kraft Recipe’s BLT!

I guess this is another case where a classic is the best!

Special Diets:

While we can’t guarantee the results, here are some ideas you can use to customize the winning BLT to your dietary needs:

• Gluten-free: Use a gluten free bread for this one. Make sure your other ingredients are also gluten-free! Another creative option: Use the lettuce as your “bread” (sort of like a lettuce wrap).
  
• Vegetarian: Nix the bacon or use a bacon substitute, such as Lightlife Vegetarian Bacon-Smart Bacon.
• Vegan: Nix the bacon or use a bacon substitute, as described above. You can also make your own “bacon” out of tempeh. In addition, skip the mayo.
  
• Lower fat: Use less bacon, or use turkey bacon.
• Lower sugar/calories: You can cut the calories by using some of the suggestions above.

Reese’s Peanut Butter Cup Cookie Pie

This recipe originated from AKM designs and delights and I’m so glad she shared it on her blog and that it somehow landed on our Pinterest page.

Here’s our Real Best Recipe “Pinterest Tested” Results…

Overall rating: 9

Cost: $ (scale: $-$$$)

Difficulty level: Moderate (scale: beginner, moderate, intermediate, advanced)

Thoughts: First of all, if you cook and bake a lot like I do, the cost is pretty low because you usually have the basics on hand (flour, sugar, butter, vanilla extract, etc.) but if you are new to baking, this could be a little more expensive because you do have a lot of things to purchase, which you will use again if you keep baking! I have to say- this is DELICIOUS. -But- This would have been soooo much better as a cookie, rather than a pie. The pretzel crust was okay but this recipe could have totally done without it. Next time I make these again, because I will, I will nix the whole pie/crust thing and just make a ton of cookies. After all, that is what it is… a cookie in a pie crust. And that was the best part. Something else I want to note that I always do when baking cookies (and of course did here) is I underbake them by about 2 minutes. That way they are gooey right out of the oven and stay soft after cooling down. With the Reese’s peanut butter cups in this, it took gooey to a whole new level. After we had our initial slices, I stuck this pie in the fridge to keep, and when going back for more in the following days, I heated each piece up for 30 seconds in the microwave and OMG it was so gooey, peanut buttery, chocolatey and delicious!

In any case, get over to AKM’s site now and print this recipe so you too can enjoy this amazing recipe!

Bacon Wrapped Cream Cheese Jalapeño Bites

I chose these because I LOVE jalapeño poppers and my hubby LOVES bacon. I also wanted to find something new to bring to football parties besides the usual chips & dip. This recipe comes from Doughmesstic.com.

Bacon Wrapped Cream Cheese Jalapeno Bites

makes 24

• 8 ounces cream cheese, softened
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon Old Bay
• Pinch of Salt
• 12 Jalapenos, halved & seeded
• 24 – six inch pieces of bacon, uncooked

Preheat oven to 350F.

Combine cream cheese and spices in small bowl.  Spoon mixture into each pepper half, until level.  Wrap each in bacon, and place on baking sheet.  Bake for 40-45 minutes.  Remove and enjoy!

And now for the Real Best Recipe “Pinterest Tested” Results…

Overall rating: 7

Cost: $ (scale: $-$$$)

Difficulty level: Beginner (scale: beginner, moderate, intermediate, advanced)

Thoughts: I had high hopes for these. They were okay, but not what I was expecting. While the concept was amazing (spicy+creamy+salty), there was something amiss here… I think it was the seasoning in the cream cheese. I found it a little strange to be putting a common seafood spice (Old Bay Seasoning) in these but figured if thats what the recipe called for, it should be fine. But after taking a bite of these, I knew I should have listened to my gut reaction and made some without it. Hubby is not a very big fan of these types of snacks but he liked them more than I expected so I give this recipe a 7 out of 10. Would I make these again? Yes but I would alter the spices in the cream cheese (i.e. no Old Bay Seasoning.) and maybe mix some parmesan cheese into it. I probably won’t make these again soon but I am glad I finally got to try them! I have already been eyeballing another recipe on Doughmesstic.com that looks very similar but is a bit different- Bacon and Jalapeño Popovers.

For new home cooks, here is a tip you will thank me for (I learned the hard way!): Make sure you really get those seeds out of the jalapeños. Those are the spice in the pepper and trust me you will taste any seeds you miss because your mouth will be on FIRE! I love spicy foods and even I was kicking myself for leaving a few hard to reach seeds in these because I was just too lazy. You can always whip out a dairy product (i.e. milk, ice cream, yogurt, etc.) to calm your tastebuds after a hot pepper incident but its better not to experience one  at all!

In any case, don’t forget to check out what our friend’s at #SundaySupper are making for their football tailgates this season! I have to tell you, some of the best meals I’ve made at home lately come from this group and they all turn out AMAZING!

Join us on Sunday as we share our favorite tailgate recipes and tips. Hop on twitter at 7pm EST for the live #SundaySupper chat.

The Lineup

Pre Game Warm-ups:

• Sausage Balls by My Catholic Kitchen
• Edamame Hummus by Girl in the Little Red Kitchen
• Slow Cooker Rueben Dip by The Meltaways
• Buffalo Wing Hummus by Hezzi-D’s Books and Cooks
• Smokey Guacamole with Bacon by Family Spice
• Pepperoni & Mozzarella Pull Apart by In the Kitchen with KP
• Boneless Honey BBQ Chicken Wings by Juanita’s Cocina
• Candied Pecans by From Fast Food to Fresh Food
• Crispy Coconut Chicken Strips with Sweet Chili Sauce by Crispy Bits & Burnt Ends
• Swabian Mini Meatballs (Schwaebische Mini Fleischkuechle) by Galactosemia in PDX
• Joe Montana’s Touchdown Guacamole by Noshing with the Nolands
• Cheddar Cheese Jalapeno Bites by Mama.Mommy.Mom.
• Hot & Spicy Popcorn Chicken by My Trials in the Kitchen
• Bacon Wrapped Jalapeno Poppers by Real Best Recipe
• Bacon Wrapped Chicken Bites by Family Foodie
• Soft Pretzels with Spicy Beer Cheese Sauce by girlichef
• Indian Spiced Chicken Meatballs by Soni’s Food for Thought
• Game Day Loaded Nachos by The Messy Baker
• Buffalo Chicken Dip by Home Cooking Memories
• Southwestern Spring Rolls by Supper for a Steal
• Pepperoni Pizza Puffs by Comfy Cuisine
• Roasted Garlic Bacon Dip with Easy Homemade Tortilla Chips by Daily Dish Recipes
• Beer Battered Spiced Sweet Potato Lentil Fritters by Sue’s Nutrition Buzz

On the Sidelines:

• Anne’s Best Potato Salad with Bacon and Peas by Webicurean
• Papa’s Potato Salad & Baked Beans by Kwistin’s Favorites
• Simple Roasted Purple Potatoes by Ruffles and Truffles
• Spicy BBQ Baked Beans by Bobbi’s Kozy Kitchen

Main Events:

• Gluten Free Breakfast Sandwich by Cooking Underwriter
• Pollo Adobado con Papas (Adobo Chicken with Potatoes) by La Cocina de Leslie
• Poor Man’s Burrito by Shockingly Delicious
• Ham and Mushroom Handpies by Vintage Kitchen Notes
• Individual Muffuletta Sandwiches by Magnolia Days
• Far East Steak Salad by Diabetic Foodie
• Italian Sloppy Joes by The Weekend Gourmet
• Hot Chicken Chili by Momma’s Meals
• Biscuit Sloppy Joes by Sustainable Dad
• Hawaiian Chicken Wraps by Cindy’s Recipes and Writings
• Grandpa Sal’s Sausage and Peppers by Daddy Knows Less
• Fancy Filet Chili by I Run for Wine
• Homemade Italian Sausage by The Little Ferraro Kitchen
• Jalapeno Crockpot Chili by Mama’s Blissful Bites
• Flavorful Fall Marinade by Midlife Road Trip
• Moose Chili by Mrs. Mama Hen

Overtime:

• Peanut Butter-Stuffed Chocolate Cookies by Chocolate Moosey
• Streusel Topped Pumpkin Bread by That Skinny Chick Can Bake
• Zucchini Cupcakes by In the Kitchen with Audrey
• Oven-Baked Churros by Small Wallet Big Appetite
• Swirl Nutella Cupcakes by Basic N Delicious
• Peanut Butter and Pretzel Truffles by Gotta Get Baked

From the Cooler:

• Sparkling Tropical Lemonade by Dinners. Dishes, and Desserts
• Strawberry Horchata by Damn Delicious
• Bloody Mary Gazpacho by 30AEats
• MVP Bloody Mary Bar by An Appealing Plan

Wine Pairings by Wine Everyday

Happy Gameday!

So, naturally, I had to try it. I made it that very night.

Overall rating: 8

Cost: $$

Difficulty level: Beginner (scale: beginner, moderate, intermediate, advanced)

Thoughts: First off, the comments on that recipe are hilarious. “I don’t like mustard, can I substitute something else?” Uh, yeah, seeing as mustard is the main ingredient, you should substitute an entirely different recipe. Anyway, I loved how easy and quick this was. Cut up the chicken, mix the sauce, pour it on top, put in the oven, take out, add rosemary. Almost foolproof.

But– you want to know the important stuff: how did it taste? The comments had plenty of rave reviews that hyped up this chicken even more, but there was also a good amount of not-so-good reviews (mostly from the people who hate mustard but decided to make this anyway– whyyyy?).

What this was: It was pretty good. A good, solid, 8  My boyfriend agreed.

What this was not: This was not ~TaStE BuD ExpLosIoN~ nor “the most savory thing that has ever crossed my lips”. This didn’t taste overly mustard-y, as some of the ~mustard haters~ claimed. It also didn’t taste overly sweet, as some people commented. My sauce also did not do weird things, as some mentioned, such as separate, congeal, turn into Flubber and come alive, etc.

Final verdict: I will make this again because it was so easy and it is good, but I won’t be running through the town praising this chicken any time soon.

*side note: I used chicken breasts instead of chicken thighs. Also, because I caught my oven on fire a few weeks ago and I’m terrified of using high heats now I cut them thin, I decided to cook it on 400 degrees (vs. 450) and it only needed 35 mins (vs. 40).  I bet this is even better when it browns (as it looks in the original recipe’s picture), so next time I will use thighs and cook on the recommended heat, and I’ll report back as to whether it made a difference.