Category: Food

Home Cooking With The Cookes : Pesto Fettuccine with Chicken

Pesto Fettuccine with Chicken



  • 1  pound  fettuccine, linguine or spaghetti
  • 1  tablespoon  unsalted butter
  • 1  tablespoon  vegetable oil
  • 3  (6 oz.) boneless, skinless chicken breasts
  • S alt and pepper
  • 18  cherry tomatoes
  • 1/2  cup  prepared pesto


  • In a large pot of boiling, salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes.
  • Meanwhile, in a medium skillet, melt butter in vegetable oil. Season chicken with salt and pepper and cook over medium-high heat until lightly browned and firm to touch, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm. Discard all but 1 Tbsp. fat from skillet. Add tomatoes and cook over medium-high heat, stirring often, until they start to soften, about 5 minutes. Cut chicken into chunks.
  • Ladle off 1 cup pasta water and set aside. Drain pasta and return to pot. Add chicken, tomatoes and reserved pasta water. Stir in pesto and mix well until ingredients are coated.

I give it 3 out of 5 Lobsters:

This dish was a good alternative for those who are tired of the tomato based pastas. The pesto sauce was a nice and light and the chicken came out well. Would make this dish again.
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Home Cooking With The Cookes : Bacon N Egg Pizza

Bacon N Egg Pizza



  • 1 (8 ounce) package refrigerated crescent rolls
  • 12 bacon strips, cooked and crumbled
  • 1 cup frozen shredded hash brown potatoes
  • 3/4 cup shredded Cheddar cheese
  • 4 eggs
  • 2 tablespoons milk
  • 1/2 cup grated Parmesan or Romano cheese


  • Unroll crescent dough into one long rectangle. Press onto the bottom and 1/2 in. up the sides of a greased 13-in. x 9-in. x 2-in. baking pan. Seal seams and perforations. Sprinkle with bacon, potatoes and cheddar cheese.
  • In a bowl, beat eggs and milk. Pour over cheddar cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees F for 25-30 minutes or until eggs are completely set.

I give it 4 out of 5 Lobsters

These pizzas were great. We made two ten inch round pizzas out of this recipe. We also chose to use the sheet of crescent roll dough instead of the regular crescent roll dough. An amazing breakfast treat which is easy to make and fun to eat. Would make these again for sure!

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Home Cooking With The Cookes : Asian BBQ Steak

Asian BBQ Steak



  • 1/4 cup chili sauce
  • 1/4 cup fish sauce
  • 1 1/2 tablespoons dark sesame oil
  • 1 tablespoon grated fresh ginger root
  • 3 cloves garlic, peeled and crushed
  • 2 pounds flank steak


  • In a medium bowl, whisk together chili sauce, fish sauce, sesame oil, ginger, and garlic. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score flank steak and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours.
  • Preheat an outdoor grill for high heat.
  • Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture.

I give it 3 out of 5 Lobsters:

This was a good steak sauce recipe, it makes me wish we could get better thin cut steaks here as this should be a really nice cut tender steak. We served ours with some snap peas with mint & orange. Would make these again for sure!

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Home Cooking With The Cookes : Sugar Snap Peas With Mint & Orange

Sugar Snap Peas With Mint & Orange



  • 12 ounces sugar snap peas, trimmed (about 3 1/2 cups)
  • 2 tablespoons (1/4 stick) butter
  • 1 tablespoon water
  • 1 1/2 tablespoons thinly sliced fresh mint leaves
  • 1/2 teaspoon finely grated orange peel


  • Cook peas in large saucepan of boiling salted water for 2 minutes; drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Melt butter in medium skillet over medium-high heat. Whisk in 1 tablespoon water. Stir in mint and orange peel; add sugar snap peas and sauté just until heated through, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

I give it 3 out of 5 Lobsters:

These were a good side dish. I was afraid that they would be too minty, but the peas and mint were really a good mix. Would make these again.

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Home Cooking With The Cookes : Inside Out Carrot Cake Cookies

Inside Out Carrot Cake Cookies



  • 1 1/8 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/3 cup plus 2 tablespoons packed light brown sugar
  • 1/3 cup plus 2 tablespoons granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1 cup coarsely grated carrots (2 medium)
  • 1 scant cup walnuts (3 ounces), chopped
  • 1/2 cup raisins (2 1/2 ounces)
  • 8 ounces cream cheese
  • 1/4 cup honey


  • Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.
  • Whisk together flour, cinnamon, baking soda, and salt in a bowl.
  • Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
  • Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
  • While cookies are baking, blend cream cheese and honey in a food processor until smooth.
  • Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

I give it 3 out of 5 Lobsters:

I love carrot cake and these were some good cookies. I wish that the frosting was more like the little debbie oatmeal cookie sandwich frosting. You could taste a little too much of the cream chease in this one. Would make these again for sure!

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Home Cooking With The Cookes : Greek Steak Pita

Greek Steak Pita

  • 1/2  cup  red wine vinegar
  • 1  teaspoon  Greek seasoning (such as McCormick)
  • 1/8  teaspoon  black pepper
  • 1  (1-pound) flank steak, trimmed
  • 1/2  teaspoon  kosher salt, divided
  • 1  teaspoon  butter
  • 1  teaspoon  olive oil
  • 2  tablespoons  lemon juice
  • 1  teaspoon  minced garlic
  • 1  (6-ounce) package fresh baby spinach
  • 4  (6-inch) pitas, cut in half
  • 1/2  cup  thinly sliced red onion
  • 24  slices English cucumber
  • 1/2  cup  (2 ounces) crumbled feta cheese


  • Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.
  • Return pan to heat. Add juice, garlic, and spinach; sauté 1 minute. Remove from heat; add remaining salt.
  • Spoon 2 tablespoons spinach mixture into each pita half. Place 1 tablespoon onion, 3 cucumber slices, and 1 1/2 ounces steak in each pita half; sprinkle 1 tablespoon cheese in each pita half.
  • Creamy hummus: Combine 1 cup rinsed and drained canned chickpeas, 2 tablespoons lemon juice, 1 tablespoon tahini (roasted sesame seed paste), 1/4 teaspoon salt, and 1/8 teaspoon ground red pepper in a food processor; process until well blended. Gradually add 3 tablespoons extra-virgin olive oil; process until smooth. Serve with red pepper slices and baby carrots.

I give it 3 out of 5 Lobsters:

Warm steak and cold accompaniments made this a pretty good summer time pita. The flavors went together well. We paired these with some sweet potato friesWould make these again.

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