Category: Home Cooking

Home Cooking With The Cookes : Steak and Blue Cheese Pizza

Steak and Blue Cheese Pizza

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Ingredients:

  • Cooking spray
  • 2  cups  vertically sliced onion
  • 1  (8-ounce) package presliced mushrooms
  • 3/4  teaspoon  salt, divided
  • 1  (8-ounce) boneless sirloin steak, trimmed
  • 1/4  teaspoon  coarsely ground black pepper
  • 3  (7-inch) refrigerated individual pizza crusts (such as Mama
  • Mary’s)
  • 2  tablespoons  low-fat mayonnaise
  • 1 1/2  teaspoons  prepared horseradish
  • 1/3  cup  (about 1 1/2 ounces) crumbled blue cheese

Directions:

  • Preheat oven to 450°.
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and mushrooms; cover and cook 3 minutes. Uncover and cook 5 minutes, stirring occasionally. Stir in 1/4 teaspoon salt; remove onion mixture from pan.
  • Sprinkle steak with 1/2 teaspoon salt and pepper. Add steak to pan; cook over medium-high heat 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.
  • Place crusts on a baking sheet. Bake at 450° for 3 minutes. Remove crusts from oven.
  • Combine mayonnaise and horseradish; spread each crust with about 2 teaspoons mayonnaise mixture. Arrange onion mixture evenly over crusts; bake at 450° for 2 minutes. Divide steak and cheese evenly among pizzas; bake an additional 2 minutes or until cheese melts. Cut each pizza in half.

 

I give it 4 out of 5 Lobsters:

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If you are tired of your blah peperoni pizzas this pizza will be a welcome treat. We used a store brand pre-rolled out crust and it turned out great. The flavors of the steak, cheese and sauce blended very well together to create an amazing pizza. Be sure to let it cool a bit before eating as the toppings wanted to slide off the pizza on the first few pieces. Would make these again for sure!

Recipe from: .

Home Cooking With The Cookes : Divine Summertime Chicken Sandwich

Divine Summertime Chicken Sandwich

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  • 4 ounces cream cheese, softened
  • 4 teaspoons dried dill weed, divided
  • 4 tablespoons minced garlic, divided
  • 2 tablespoons butter, softened
  • 2 skinless, boneless chicken breast halves
  • 1 small tomato, diced
  • 1 leaf lettuce
  • 4 thick slices French bread

Directions:

  • In a medium bowl, mix together the cream cheese, 2 teaspoons of dill, and 2 tablespoons of garlic. Set aside.
  • Melt about half of the butter in a skillet over medium heat. Season chicken breast halves with remaining garlic and dill. Cook for about 8 minutes per side, or until the meat is firm and juices run clear. Remove from the pan, and set aside.
  • Spread the remaining butter onto one side of the slices of bread, and toast in the skillet until golden. Spread the cream cheese onto the other sides of the bread, and make sandwiches with the chicken breasts, lettuce, and tomato.

I give it 4 out of 5 Lobsters:

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This was a good sandwich, it would be even better on grilled sourdough. The cream cheese mix spread added some great flavor and texture to the sandwich. Light and fresh, this dish is a indeed a devine lunch time delight. Would make these again.

 

Recipe from : http://allrecipes.com//Recipe/divine-summertime-chicken-sandwich/Detail.aspx

Home Cooking With The Cookes : Sesame Chicken Strips with Sweet Sauce

Sesame Chicken Strips with Sweet Sauce

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Ingredients:

  • 1 cup mayonnaise
  • 2 teaspoons dried minced onion
  • 2 teaspoons dry mustard
  • 1 cup crushed buttery round cracker crumbs
  • 1/2 cup sesame seeds
  • 2 pounds skinless, boneless chicken breast halves
  • SAUCE:
  • 1 cup mayonnaise
  • 2 tablespoons honey

Directions:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a shallow plate or bowl combine 1 cup mayonnaise, onion and mustard. Mix together and set aside. In a separate shallow plate or bowl combine the cracker crumbs and sesame seeds. Cut chicken lengthwise into 1/4 inch strips.
  • Dip chicken strips in mayonnaise mixture, then in sesame mixture to coat. Place coated strips in a single layer on a lightly greased cookie sheet.
  • Bake in preheated oven for 15 to 18 minutes, or until juices run clear. Mix 1 cup mayonnaise and honey together in a small bowl and serve with chicken strips.

 

I give it 4 out of 5 Lobsters:

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These chicken strips were pretty good. They would have been great, but our “breading” didn’t stick to the chicken all that well. The flavors in both the chicken and sauce were awesome. I could see mixing this recipe up a bit by making it into a rice bake type of dish with the sauce drizzeled over the top. We served our strips with some sweet potato fries. Would make these again.

Recipe from: http://allrecipes.com/Recipe/Sesame-Chicken-Strips-with-Sweet-Sauce/Detail.aspx

Home Cooking With The Cookes : Magic Cookie Bars

Magic Cookie Bars

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Ingredients:

  • 1/2 cup butter or margarine, melted
  • 1 1/2 cups graham cracker crumbs
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 2 cups semisweet chocolate morsels
  • 1 1/3 cups flaked coconut
  • 1 cup chopped nuts

Directions:

  • Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13×9-inch baking pan with no-stick cooking spray.
  • Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
  • Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

I give it 4 out of 5 Lobsters:

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I don’t usually care for super chocolate things, but in moderating this is a great sweeet chocolate dish. I wasn’t sure how well the bar concept would come out here, but the bars factor was great. Once cooled properly you could easily pick one of these bars up with your hand. I am also not a big fan of coconut, but didn’t mind it in this dish. Would make these again for sure!

Recipe from: http://allrecipes.com/Recipe/Magic-Cookie-Bars-from-EAGLE-BRAND/Detail.aspx

Home Cooking With The Cookes : Teriyaki Chicken Pizza

Teriyaki Chicken Pizza

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Ingredients:

  • 1 (15 ounce) can pineapple chunks – drained with juice reserved
  • 2 skinless, boneless chicken breast halves – cut into bite-size pieces
  • 1 teaspoon minced garlic
  • 2 (10 ounce) cans refrigerated pizza crust dough
  • 1 cup teriyaki sauce
  • 1 small sweet onions, thinly sliced
  • 1 cup shredded Cheddar cheese
  • 1 cup crumbled feta cheese

Directions:

  • Combine reserved pineapple juice, chicken, and garlic in a small baking dish. Cover, and refrigerate for 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Remove chicken from pineapple. Saute chicken and garlic in a very hot pan, so that the chicken browns just slightly.
  • Roll out pizza dough on a 16 inch pizza pan. Bake dough for approximately 7 minutes, and then remove from oven. Brush dough with a thin layer of teriyaki sauce, then a layer of the onion, and top with Cheddar cheese. Then top with chicken, reserved pineapple chunks, and feta cheese. Bake for an additional 15 minutes, or until cheese is bubbly and slightly browned.

I give it 3 out of 5 Lobsters:

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This was a good pizza. We should have marinated the chicken longer, used smaller pineapple pieces, and shredded the chicken. With only one hour in the marinade, the chicken didn’t taste all that teriyaki like. The chicken and pineapple also came out way too large for a pizza. Overall a good idea and with a little tweaking this could be an awesome dish. Would make again for sure!

Recipe from: http://allrecipes.com/Recipe/Teriyaki-Chicken-Pizza/Detail.aspx

Home Cooking With The Cookes : Bahama Mama Pork Chops

Bahama Mama Pork Chops

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Ingredients:

  • 1 (8 ounce) can pineapple chunks, reserve juice
  • 1 tablespoon cornstarch
  • 2/3 cup tomato-based chili sauce
  • 1/3 cup raisins
  • 1 tablespoon brown sugar
  • 1/8 teaspoon ground cinnamon
  • 4 pork chops
  • 1 tablespoon vegetable oil

Directions:

  • In medium bowl, blend reserved pineapple juice with cornstarch; stir in pineapple, chili sauce, raisins, sugar and cinnamon and set aside.
  • In large skillet lightly brown chops in oil and drain. Pour pineapple mixture over chops. Cover and simmer 15 minutes or until pork is cooked throughout.

I give it 3 out of 5 Lobsters:

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This was a decent dish. The sauce came out alot like a premade sweet and sour sauce. We didn’t use raisens in ours. It was still pretty tasty. Next time we should probably use smaller pineapple bits or even chopped up pineapple to make it more of a salsa like sauce/topping. Would probably make these again.

Recipe from: http://allrecipes.com/Recipe/Bahama-Mama-Pork-Chops/Detail.aspx