Category: Home Cooking

Home Cooking With The Cookes : Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onions

Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onions

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Ingredients:

  • 3 large red onions (about 2 1/2 pounds), each cut through stem into 8 wedges, peeled
  • 7 tablespoons extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 cup mayonnaise
  • 1/4 cup chopped fresh basil
  • 1 1/2 tablespoons fresh lemon juice
  • 2 1/4 teaspoons grated lemon peel
  • 6 4×3-inch pieces ciabatta,* halved horizontally
  • 16 ounces thinly sliced roast beef
  • 2 cups arugula

Directions:

  • Preheat oven to 425°F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.
  • Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)
  • Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.

I give it 4 out of 5 Lobsters:

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This is a great cold summertime sandwich.  Every little flavor detail of this sandwich comes together to make something that feels light and tastes amazing. Would make these again for sure!

Recipe from: http://www.epicurious.com/recipes/food/views/Roast-Beef-Sandwiches-with-Lemon…

 

Home Cooking With The Cookes : Chocolate Chunk Otameal Coconut Cookies

Chocolate Chunk Otameal Coconut Cookies

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Ingredients:

  • 2 sticks (1 cup) unsalted butter, softened
  • 1 cup packed brown sugar
  • 6 tablespoons granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 1/4 cups old-fashioned oats
  • 1 1/2 cups packaged finely shredded unsweetened coconut
  • 12 oz semisweet or bittersweet chocolate (not unsweetened), cut into 1/2-inch chunks (about 2 cups)
  • 3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped

Directions:

  • Preheat oven to 375°F.
  • Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and almonds.
  • Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total.
  • Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.

I give it 4 out of 5 Lobsters:

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These were some good cookies. The chocolate was a bit much for me, but for those that love chocolate you would like these cookies. Adding coconut is a great twist on the average oatmeal cookie recipe. This recipe makes enough cookies for a big family or it will make enough to last a small family a few days. Would make these again for sure!

Recipe from : http://www.epicurious.com/recipes/food/views/Chocolate-Chunk-Oatmeal-Coconut-…

Home Cooking With The Cookes : Orange Chicken Stir Fry

Orange Chicken Stir Fry

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Ingredients:

  • 1 cup orange juice
  • 1 tablespoon grated orange zest
  • 1/4 cup soy sauce
  • 1 teaspoon salt
  • 3 cloves garlic, chopped
  • 1 tablespoon brown sugar
  • 3 tablespoons vegetable oil
  • 4 skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 2 tablespoons all-purpose flour
  • 1 cup bean sprouts (optional)
  • 1 (6 ounce) package crispy chow mein noodles

Directions:

  • In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
  • Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
  • Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.

I give it 3 out of 5 Lobsters:

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I usually like my chicken a bit more crsipy, but this was a decent dish. Next time though I may leave out the noodles. The flavors were ok, it did taste a little bland, I was expecting more orange flavor. May make this dish again.

Recipe from: http://allrecipes.com/Recipe/Orange-Chicken-Stir-Fry/Detail.aspx

Home Cooking With The Cookes : Carne Asada Tacos

Carne Asada Tacos

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Ingredients:

  • 1 1/2 pounds boneless beef top sirloin, cut into thin bite-size slices
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • crushed red pepper to taste
  • 1 lime
  • 1 (28 ounce) can tomatillos
  • 2 fresh jalapeno peppers, seeded
  • 4 tablespoons canola oil, divided
  • 1 (10.5 ounce) can beef broth
  • 12 (6 inch) corn tortillas
  • 1/2 large onion, chopped
  • 2 tomatoes, chopped
  • 1 avocado – peeled, pitted and sliced
  • 1 bunch fresh cilantro, chopped
  • 1 lemon

Directions:

  • Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
  • In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
  • Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
  • To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating
I give it 3 out of 5 Lobsters:

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The steak part of this dish turned out well. The sauce come out a bit too “Jalopenoish” for my taste. It could be that we used real tomatillos instead of canned. Overal a pretty good dish. May make these again.

Recipe from: http://allrecipes.com/Recipe/Carne-Asada-Tacos/Detail.aspx

Home Cooking With The Cookes : Cajun Style Baked Sweet Potato

Cajun Style Baked Sweet Potato

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Ingredients:

  • 1 1/2 teaspoons paprika
  • 1 teaspoon brown sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 2 large sweet potatoes
  • 1 1/2 teaspoons olive oil

Directions:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a small bowl, stir together paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder, and cayenne pepper.
  • Slice the sweet potatoes in half lengthwise. Brush each half with olive oil. Rub the seasoning mix over the cut surface of each half. Place sweet potatoes on a baking sheet, or in a shallow pan.
  • Bake in preheated oven until tender, or about 1 hour.

I give it 3 out of 5 Lobsters:

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This dish was not as good as the sweet potato fries we made a while back, but it was pretty decent. In recent years I have gotten into more of a sweet potato kick and these fit in as a great alternative to fries or baked real potatoes with a sweet and spicy Cajun twist. Would make these again.

Recipe from: http://allrecipes.com/Recipe/Cajun-Style-Baked-Sweet-Potato/Detail.aspx

Home Cooking With The Cookes : Grilled Hawaiian Chicken and Pineapple Sandwiches

Grilled Hawaiian Chicken and Pineapple Sandwiches

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Ingredients:

  • 6 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
  • 1 cup Hawaiian style marinade
  • 6 pineapple rings
  • 6 slices provolone cheese
  • 6 onion rolls, split
  • 6 tablespoons thousand island salad dressing
  • 6 leaves romaine lettuce
  • 6 slices tomato

Directions:

  • Place the chicken pieces into a large resealable bag and pour in the marinade. Marinate in the refrigerator for at least 1 hour or up to overnight.
  • Preheat a grill for medium-high heat. When hot, lightly oil the grate. Remove the chicken from the marinade and discard the marinade.
  • Grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. Place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. Close the lid to the grill and allow the cheese to melt for a minute. Toast the buns, if desired.
  • To assemble the sandwiches, place the chicken, pineapple and cheese onto the bottom buns. Top with lettuce and tomato. Spread the thousand island dressing onto the top buns and place onto the sandwiches.

I give it 2 out of 5 Lobsters:

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These sandwiches were not bad, but they were not good either. You can’t really go wrong with grilled pineapple and chicken.  The problem here was the marinade. Either you should marinade the chicken longer or you should turn it into some sort of sauce. The chicken came out bland and tasted only of chicken. We served ours with some baked Cajun sweet potatoes. Probably won’t be making these again.

Recipe from: http://allrecipes.com/Recipe/Grilled-Hawaiian-Chicken-and-Pineapple-Sandwiche…