Buttered New England Lobster on Cheddar Bay Biscuits Sliders

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Cheddar Bay Biscuit Lobster Sliders

Your Easy Seafood Option for this Fourth of July

Prep Time: 20 Minutes | Cook Time: 25 Minutes

What You’ll Need:

Red Lobster’s Cheddar Bay Biscuits Mix

North Atlantic Lobster Tail

1 / 2 Cup of Ghee Butter

1 Teaspoon of Sea Salt

1 Teaspoon of Pepper

Splash of Lemon

1/4 Cup of Fresh Parsley

 

First, follow the recommended instructions for the Red Lobster Cheddar Bay Biscuit mix.

 

Next, place lobster tails in oven and allow to bake in oven at same time as Cheddar Bay biscuits (approximately 15-20 minutes).

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When lobster tails are cooked, remove meat and place in bowl. Mix melted ghee butter, fresh parsley, lemon juice, salt and pepper. Mix well.

 

Place lobster mix in between biscuit halves, making sliders. Reheat in oven on 250 degrees for five minutes. Serve warm.

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Deep Fried Strawberry Glazed Biscuits

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Prep Time: 15 minutes minutes | Cook Time: 15 minutes

What You’ll Need:

1 can of Pillsbury Buttermilk Grands Southern Homestyle Biscuits

2 cups of liquid Coconut Oil

1/2 cup of fresh Fresh Strawberries

1 tablespoon of Refined Sugar

1/2 cup of Dried Strawberries

1 bar of white chocolate

 
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First, heat coconut oil in deep fryer or frying pan. Pull apart biscuit dough and place in heated oil. Cook until golden brown on each side (approximately 3-5 minutes).

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Next, place cooked biscuits on napkin covered plate and allow oil to drain.

For the strawberry glaze, boil water in saucepan or pot. Bring water to boil, then reduce heat to low and simmer. Place white chocolate in heatsafe bowl, at center of boiling water. Stir frequently until melted. Do NOT attempt to melt chocolate in microwave as it will burn!

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Then, purée fresh strawberries in blender. Mix puréed strawberries with melted white chili ale. Drizzle over biscuits.

 

Lastly, grind dried strawberries into powdery substance. Add refined sugar or sweetener. Sprinkle over biscuits and enjoy.

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Serve with a glass of Veuve Cliquot Brut Rosé, chilled, with a fresh lemon and / or strawberries. It’s the perfect new brunch item for rosé season. I loved this recipe so much (and the easiness of it) that I think I may make it again but with peaches. I hope you babes enjoy!

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20 Minute Colorful Baja Fish Tacos

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20 Minute Colorful Baja Fish Tacos

Beer Battered Fish with sautéed vegetables and Garlic Aioli Sauce

Happy Taco Tuesday! In honor of Cinco de Mayo, I thought I’d share my colorful fish taco recipe. It’s so easy and quick for those weekdays. These simple ingredients are powerful and I was full after two tacos. I hope you enjoy.

Prep Time: 10 Minutes | Cook Time: 10 Minutes

What You’ll Need (feeds four):

For the Taco:

  • 4 Corn Tortillas

  • 4 Gorton’s Beer Battered Fish

  • 1/2 cup of Mexican Style Cheese (Cheddar, Monterey Jack Cheese, Asadero Cheese, and Queso Blanco Cheese)

  • 1/4 cup of chopped Red Cabbage

  • 1 TSP of Minced Garlic

  • 1/4 cup of Cherry Tomatoes

  • 1/4 cup of Spanish Onion

  • 1/2 Lime

  • 1 TBSP of Virgin Olive Oil

  • 1 TSP of Salt

  • 1 TSP of Pepper

  • 1 TSP of Paprika

  • 1 TSP of Garlic Powder

  • 1 TSP of Goya Adobo

  • 1/2 an Avocado (optional)

  • Vegetable oil for frying fish

For the Garlic Aioli Sauce:

  • 1/4 Cup of Mayonnaise

  • 1 TBSP of Garlic Powder

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First, heat olive oil in sauce pan. Chop the onions and tomatoes. Once diced, add minced garlic and cook in medium sauce pan on low. Season with salt, pepper, garlic powder, Adobo and paprika.

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Stir frequently. Next, squeeze lime over the veggie mixture.

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While veggies are cooking in sauce pan, heat your deep fryer to 350 degrees or heat vegetable oil in frying pan. Add fish and fry until golden on both sides.

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Next, mix mayonnaise and garlic powder for aioli sauce. For hard taco shells, heat tortillas in oven for five minutes at 350 degrees. For soft taco shells, heat in microwave for 30 seconds.

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Place cooked fish in tortillas. Sprinkle the veggie mix, red cabbage, shredded cheese and top with aioli sauce and avocados (optional). Happy Cinco de Mayo!

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Happy Easter! Garlic Herb Stuffed Lamb Leg with Roasted Carrots and Garlic Mushroom Quinoa

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Garlic Herb Stuffed Lamb

with Honey Roasted Carrots and Mushroom Quinoa

Happy Easter!  I decided to cook lamb this year. Lamb is probably my favorite red meat.  It’s tender and lean, and so easy to cook.  So, I wanted to share with you my Garlic Herb Leg of Lamb recipe with garlicky quinoa and mushrooms, and roasted honey garlic carrots.  LOTS. OF. GARLIC.  If you’re not a fan of garlic (screaming), then this recipe may not be for you.  Me, being a lover of any food seasoned with garlic, I thought this meal was absolutely delicious and will definitely be making it again.

What You’ll Need

1 Leg of lamb

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Whole Carrots

Quinoa

1 Can of Campbell’s Cream of Mushroom Soup

½ cup of mushrooms

Fresh head of garlic

2 tablespoons of Minced garlic

Fresh Rosemary

Fresh Oregano

Extra Virgin or Virgin Olive Oil

½ tablespoon of Salt

½ tablespoon of Seasoning Salt

½ tablespoon of Pepper

½ tablespoon of Adobo

1 Tablespoon of Garlic Powder

½ cup of honey

½ a lemon for lemon juice

½ an onion

2 tablespoons of butter or ghee butter

Twine

 

Lamb

First, roast pieces of whole garlic cloves in the oven for 10 minutes on 400 degrees, allowing to roast.

Next, cut lamb leg in half down center and create an opening.  Rub meat down with extra virgin or virgin olive oil.  Season entire lamb with salt, pepper, Adobo and garlic powder.

Next, rub minced garlic all over meat. 

Next, place the whole pieces of roasted whole garlic inside opening of meat, along with fresh herbs of rosemary and oregano.  Then, add herbs on outside of lamb meat.

Next, fold over the lamb meat. Take the twine, and tie the lamb meat closed.

Place meat in fridge and allow it to marinate overnight or for at least 4 hours.

 

After lamb has marinated, preheat oven to 400 degrees and cook for 45 MINUTES for well done.

 While your lamb is cooking, begin preparing your quinoa.

Quinoa

 Follow the box instructions for cooking your quinoa.  While quinoa is cooking, begin chopping fresh mushrooms. 

In a separate sauce pan, heat Campbell’s Cream of Mushroom Soup.  Add fresh mushrooms to sauce pan.

 

Then, add cooked quinoa to sauce pan, combining soup and mushrooms.  Add 1 tablespoon of minced garlic.  Season with salt and pepper to taste.

 

Roasted Carrots

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For the glaze, combine 1 tablespoon of minced garlic and honey in a bowl.

Next, rub garlic honey glaze all over fresh carrots.

Finally, squirt ½ a fresh lemon onto carrots.

Cook in oven for 30 minutes at 400 degrees.

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Serve with a glass of Pinot Noir, Cabernet Sauvignon or Merlot.  Happy Easter!

What does your family usually have on the menu for Easter?  If you end up using this recipe, please leave a comment below and let me know what you think!

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Blackberry Cake with Blackberry Coulis

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Blackberry Cake

With Blackberry Coulis

What You’ll Need

For the cake:

  • Gluten free cake mix. I used Betty Crocker’s gluten free yellow cake (which called for water and 2 eggs. I substituted the butter with ghee butter).

  • 1 tablespoon of lemon juice

  • Lemon zest

  • Ghee Butter (for greasing baking pan)

  • 1 teaspoon of vanilla extract

  • 1/2 cup of fresh blackberries

  • 1/4 cup of sweet red wine

For the blackberry coulis:

  • 1/2 cup of fresh blackberries

  • 3/4 cup of honey

  • 1/2 cup of sweet red wine

 
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Follow the box instructions for the gluten free cake batter. Take blackberries and sweet red wine and blend in a high powered blender. Add blackberry and wine mix, lemon juice and lemon zest to cake batter. Stir well.

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Grease your baking pan with ghee butter or olive oil. Next, lightly dust the baking pan with the gluten free all purpose flour.

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Place in the oven on 350 degrees for 40 minutes (see box instructions). Use a toothpick to poke a hole in the cake if you are unsure whether the batter is fully cooked.

When the cake is finished, remove from the oven and allow to cool.

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While the cake is cooling, place remaining blackberries, honey, and wine in blender. Once completely liquified, add to saucer on medium to low heat. Stir frequently until mixture comes to boil.

After mixture comes to a boil, remove from heat. You can strain the liquid with a mesh strainer or apply coulis directly to cake.

Serve and enjoy!

 
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Corned Beef Hash Pie

I felt like cooking something for Saint Patrick’s Day. So, what better than to cook something with potatoes right? I haven’t had corned beef hash, or any doctored form of it, in years. I wanted a little twist to it, so I thought I’d bake it in a gluten free pie crust (any excuse to eat pie crust). This recipe can be used for breakfast, lunch or dinner. When I ate leftovers for breakfast one day, I added scrambled egg. This was very yummy!

 

Prep Time: 30 Minutes | Cook Time: 1.5 Hour

What You’ll Need:

  • 1 Gluten Free Flaky Pie Crust

  • 1 White Yukon Potato

  • 1/4 pound Corned Beef

  • 1 Yellow or White Onion

  • Fresh Dill

  • Fresh Scallions

  • 1 Can of Evaporated Milk

  • 1 8oz. of Philadelphia Cream Cheese

  • 1 Tablespoon of Salt

  • 1 Tablespoon of Pepper

  • 1 Tablespoon of Garlic

  • 1 Can of Bone Broth

  • 1 Head of Green Cabbage

 
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Preheat your oven at 350 degrees.

Then, cut up your potatoes into cubes. Next, begin cutting your corned beef and onions.

 

Next, I caramelized my sliced onions. If you have never caramelized onions, use 1 tablespoon of butter (ghee butter or olive oil if dairy free) in a frying pan on low heat. Stir frequently until the onions turn caramel in color.

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Then, mix potatoes, corned beef, caramelized onions and fresh dill in a mixing bowl. Add seasoning and mix until potatoes and meat are well seasoned.

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Next, add evaporated milk and 1/2 of the 8oz. cream cheese to a medium size pot on medium heat. Stir frequently until cream cheese is completely melted.

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Once the milk and cream cheese is completely liquified, add to potatoes and meat mixture and place into pie crust.

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Place pie crust on baking pan and place in oven for 1.5 hour.

 

When the corned beef hash had approximately 20 minutes left in the oven, I chopped up some fresh green cabbage and placed it in a boiling pot of bone broth, seasoned to taste. The cabbage only took approximately 15 minutes to cook, as you don’t want to overcook it.

Naturally, I ate this with a bottle of Guiness. Happy Saint Patty’s Day weekend!

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Hennessy Butter Lamb Chops with Mashed Fennel and White Beans

Prep Time: 2 Hours | Cook Time: 30 Minutes

What you’ll need:

  • 4 Lamb chops

  • 1 Fennel

  • 1 Stalk of Broccolini

  • 1 Can of White beans

  • Fresh oregano

  • 1/4 Cup of Cognac

  • 1 Tablespoon of Salt

  • 1 Tablespoon of Pepper

  • 1 Tablespoon of Garlic powder

  • 3 Tablespoons of Butter

  • 1 Tablespoon of Olive Oil

  • 2 Cups of Water

  • Blender

  • Iron Skillet

  • 1 Ziplock Bag

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First, season your lamp chops on each side with salt, pepper and garlic powder.

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Next, in a small bowl, melt two tablespoons of butter. After the butter is melted, add the cognac and oregano, and mix well.

Then, pour the mixture into a Ziplock bag. Place the seasoned lamb chops into the Ziplock bag and close. Place in the fridge for two hours, allowing sauce to marinate.

 

While the lamb chops are marinating, begin cutting the fennel. If you’ve never cut fennel before, remove the stems from the bulb. Next, remove the bottom of the fennel and the most outside layer (just like an onion). Then, cut the bulb in to quarters and remove the core. After you remove the core from all 4 pieces, begin dicing the bulb.

In a medium pot, boil two cups of water. When the water comes to a boil, add the diced fennel and stir frequently for approximately 15 minutes, or until the vegetable is soft.

While your fennel is cooking, add the can of beans to a separate medium pot, and stir frequently for 15 minutes.

 

Once your white beans and fennel are cooked, drain both in a strainer. Be sure to drain as much liquid as possible, or the mash will not be thick enough. You want the consistency to be similar to mash potatoes. Next, add the cooked fennel, white beans, 1 tablespoon of butter, salt, pepper, and garlic powder to a blender. If you use a Vitamix blender, I used setting 1 and 2.

Allow the vegetables to mash in the blender for approximately 2 minutes.

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To cook your lamb chops, heat olive oil in iron skillet. Add marinated lamb chops and cook on each side until browned.

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I promise, I didn’t do anything fancy with my broccolini. I simply steamed them.

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Happy Valentine’s Day, loves!

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Gluten Free Pizza Fritta Napoletana (Fried Pizza)

Prep Time: 90 min | Cook Time: 20 min

What you’ll need:

  • Gluten free pizza crust mix (calls for 1 egg)

  • Organic marinara sauce

  • Tomato paste

  • Organic diced tomatoes

  • Grated parmesan cheese

  • Fresh basil

  • Fresh oregano

  • 1/2 tablespoon of salt

  • 1/2 tablespoon of pepper

  • 1 tablespoon of garlic powder

  • 2 - 3 cups of olive oil (for deep frying)

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Follow the pizza crust mix instructions as written by the food manufacturer. I used Cup4Cup Gluten Free Pizza Crust Mix. This pizza crust mix required that I put 1/2 cup of pizza crust mix to the side for kneading later. It also required that I whisk one large egg with warm water. Next, I poured the egg water mixture into the pizza crust mix and mixed with a fork. I then moved the dough from the mixing bowl for kneading. You knead the dough until smooth. Then, shape the dough into a large ball and wrap tightly in a plastic wrap and refrigerate for 1 hour, or up to 3 days.

 

After allowing the dough to refrigerate for 1 hour, I unwrapped the dough and broke off chunks of the dough to make small balls. After I shaped the dough into a smaller ball, I then sprinkled some of the excess pizza mix flour, lightly dustin the dough. Next, using two fingers, I pressed down the center of each ball, making small pizza crusts.

While I was making the small pizza crusts, I heated my olive oil in a deep frying pan on the stove. I used approximately 2 cups of olive oil.

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Once the olive oil is hot, I place the pizza crusts into the deep frying pan. I fried each side for approximately 2-3 minutes on each side, on medium to low heat.

 

For my marinara sauce, I combined the marinara sauce, tomato paste, diced tomatoes, salt, pepper, garlic and oregano into a large pot and stirred frequently.

Once my pizza crust was golden brown on each side, I removed onto a plate. I placed a dollop of marinara sauce on each pizza crust. Lasly, I sprinkled the grated parmesan cheese and topped with fresh basil.

 

Bon appétit!

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