Monday, May 16, 2016

Menu Plan Monday


Monday: Chicken cacciatore

Tuesday: Fish and chips

Wednesday: Bbq ribs, corn on the cob

Thursday: King ranch chicken

Friday: Eating out
See other menu plans over at Organizing Junkie

Wednesday, March 30, 2016

Lobster Devilled Eggs

For Randal's birthday dinner last week he chose to go to Pappas Brothers Steakhouse.  Neither of us had been before but on the recommendation of a co-worker we decided to go.  One of the first things we saw on the menu were these lobster devilled eggs with chili oil and topped with honey black pepper bacon.  They serve theirs with the yolk mixture in a little jar and you assemble the eggs yourself.  We both loved them so much that while still eating them we were talking about making them at home for Easter.  If you like devilled eggs then give this version a try, it is addicting!

4- oz Lobster tail, steamed
Salt and pepper
Chili oil

This is a simple recipe for such an impressive looking appetizer and obviously the ratio of ingredients will change depending on how many eggs you boil.  We made 6 eggs and had lobster and bacon leftover.

Place the eggs in a pan of cold water.  Bring to a boil, cover and remove from heat and leave for 10 minutes, then place eggs directly in a bowl filled with ice water, leave to cool.

While the eggs are cooling, preheat the oven to 400.   Place as much bacon as you need for the amount of eggs you boiled (I made 4 slices) on a baking tray.  Melt 1/4 cup of honey in a small pan and brush half of it over the bacon and season with back pepper.  Bake for 10 minutes, then flip over bacon brush on remaining honey and season with more black pepper. Bake for an additional 5-10 minutes.

To prepare the lobster, crack the shell of the lobster tail so that you can pull the meat out on top and rest it on the shell (still attached at the base of the tail).   Put about 1 cup of water in a small shallow pan and bring to a boil.   Add the lobster tail, about 2 tbs of butter, and pour about 1 ounce of lemon juice (fresh or bottled) over the tail.   Cover with a lid and let boil for about 3 or 4 minutes, until meat is a solid white.   Lobster cooks very, very quickly, especially a 4oz tail.    Remove from the pan and cover with a little more butter (some people also like a sprinkle of paprika or cayenne on top), let it cool.    Once it is cool enough to handle, pull the meat completely from the shell and cut into small pieces for topping the eggs.

Slice the eggs in half and remove the yolks.  Mash the yolks with mayo and mustard to taste and season with salt and pepper.  Drizzle the egg whites with chili oil and fill with the yolk mixture.  Top with the lobster and the honeyed bacon.

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Menu Plan Monday


Monday: Basil pesto pasta

Tuesday: Chicken tikka

Wednesday: Baked spaghetti squash

Thursday: Dirty rice stuffed bell peppers

Friday: Eating out
See other menu plans over at Organizing Junkie

Tuesday, March 15, 2016

Menu Plan Monday


Monday: Fish sandwiches, fries

Tuesday: Pot roast

Wednesday: Spicy chicken sandwiches

Thursday: Taco salad

Friday: Eating out
See other menu plans over at Organizing Junkie

Tuesday, March 8, 2016

Menu Plan Monday


Monday: Baked gnocchi

Tuesday: Coconut chicken curry

Wednesday: Mango chicken stir fry

Thursday: Pepsi pot roast

Friday: Eating out
See other menu plans over at Organizing Junkie

Monday, February 29, 2016

Chocolate Covered Strawberry Cupcakes

We really don't do much for Valentine's day, I usually make Randal a treat though and this year I didn't have much time so I made my chocolate cupcakes because I can make them quickly and I know they will be good.  I made my swiss meringue buttercream and threw some strawberry puree in there and topped them with a chocolate covered strawberry.

Chocolate Cupcakes:
¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
1 large egg
½ cup black coffee
½ cup buttermilk
1½ tsp. vanilla extract

Strawberry Puree:
1 lb strawberries
2 tbsp sugar
1 tsp lemon juice
Seeds from a 1/2 of a plumped vanilla bean

Strawberry Swiss Meringue Buttercream:
5 egg whites
1 cup + 2 tbsp sugar
2 cups of unsalted butter at room temperature
1 tsp vanilla
pinch of salt
1/2 cup strawberry pure

To make the cupcakes, in a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes.

To make the strawberry puree, combine the berries, lemon juice, vanilla and sugar in a small saucepan. Cook over medium heat, stirring occasionally to dissolve the sugar, until the berries have given off some juices and they come to a boil. Transfer to a sieve set over a bowl. Using a spatula rub the berries and juices through the sieve.

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites and sugar into a bowl that will fit over the pan of water and whicsk until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, then add the vanilla, salt and puree.

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Menu Plan Monday


Monday: Chili

Tuesday:  Swedish meatballs

Wednesday: Changs spare ribs, rice pilaf

Thursday: Chicken tikka

Friday: Eating out
See other menu plans over at Organizing Junkie