Category: 4 Lobster Dishes

Home Cooking With The Cookes : Baked Garlic Parmesan Chicken

Baked Garlic Parmesan Chicken

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Ingredients:

  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup dry bread crumbs
  • 2/3 cup grated Parmesan cheese
  • 1 teaspoon dried basil leaves
  • 1/4 teaspoon ground black pepper
  • 6 skinless, boneless chicken breast halves

Directions:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
  • In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
  • Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

 

This was a tasty dish. Would be great in a pasta, pizza, or as chicken fingers with alfredo dipping sauce. The garlic and parmesan on the chicken was in balance and neither ingredient overpowered the other.

 

I give this one 4 out of 5 Lobsters

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Recipe from :  http://allrecipes.com/Recipe/Baked-Garlic-Parmesan-Chicken/Detail.aspx

Home Cooking With The Cookes : Tasty Chicken

Tasty Chicken

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Ingredients:

  • 4 skinless, boneless chicken breasts
  • 1/4 cup soy sauce
  • 1 pinch garlic powder
  • 1/4 teaspoon dried sage
  • 3 green bell pepper, minced
  • 1 onion, chopped
  • 2 carrots, sliced thin
  • 2 tablespoons olive oil

Directions:

  • Slice chicken into small cubes.
  • Heat oil in a wok or frying pan over medium high heat. Brown chicken. Add carrots, and cook with chicken until slightly cooked. Add onions, bell peppers, sage, garlic powder, and soy sauce. Stir and cook continuously until chicken and vegetables are done, about five to ten minutes.

This dish was really yummy. It was a good mix of meat and veggies. A good Asian style meal that isn’t too Asian, good for those who are not too into that kind of thing. We served ours on top of white rice. We only used two larger chicken breasts. Our chicken chunks turned out a bit large, next time I think I will try chopping them up smaller.

I give this one 4 out of 5 Lobsters

 

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

Home Cooking With The Cookes : Cobb Salad with Warm Bacon Vinaigrette

Cobb Salad with Warm Bacon Vinaigrette

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Ingredients:

  • 1 heart of romaine, torn into bite-size pieces
  • 3 cups packed baby spinach
  • 4 bacon slices, chopped
  • 1 tablespoon vegetable oil
  • 6 chicken tenders (about 1/2 pound)
  • 2 tablespoons red-wine vinegar
  • 1 1/2 tablespoons cider vinegar
  • 1 teaspoon grainy mustard
  • 2 hard-boiled eggs, halved
  • 1 small tomato, cut into wedges
  • 1/2 avocado
  • 1/2 cup crumbled blue cheese (3 ounces)

Directions:

  • Toss together romaine and spinach in a large bowl.
  • Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
  • Discard all but about 2 tablespoons bacon fat and add oil to skillet. Pat chicken dry and season with 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 5 to 6 minutes total. Transfer chicken to a plate.
  • Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from chicken.
  • Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese, and bacon.

This was a pretty good salad. I wish we could find some better lettuce, but we usually have to just work with whatever we could find.

 

I give this one 4 out of 5 Lobsters

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Recipe from : http://www.epicurious.com/recipes/food/views/243177?mbid=ipapp

 

 

Hawaiian Brunch Pizza

Hawaiian Brunch Pizza

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Ingredients:

  • 2 1/4 cups Original Bisquick® mix
  • 1/4 cup very hot water
  • 1/2 cup sour cream
  • 1/2 teaspoon onion salt
  • 2 eggs
  • 1 package (6 ounces) sliced Canadian-style bacon, cut into thin strips
  • 1 cup shredded Cheddar cheese (4 ounces)
  • 1 can (20 ounces) pineapple chunks, well drained
  • 1/4 cup chopped green bell pepper

Directions:

  • Heat oven to 425°F. Grease 12-inch pizza pan.
  • Mix Bisquick and hot water until soft dough forms. Press dough in pizza pan, using fingers dusted with Bisquick; pinch edge to form 1/2-inch rim. Bake 10 minutes.
  • Mix sour cream, onion salt and eggs; pour over crust. Layer bacon, cheese, pineapple and bell pepper on egg mixture. Bake about 25 minutes or until set. Cool slightly before serving.

 

I give this one 4 out of 5 Lobsters

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This was a pretty good breakfast pizza. We made ours in smaller 8 inch round pans. The side crust came out a bit crispy and the egss ended up a little softer than I would have liked. Maybe next time we could back the crust a bit scramble the egss then combine them into a pizza. Would make these again.

Recipe from : http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=36713&esrc=796&a…

Home Cooking With The Cookes : Banana Brickle Bars

Banana Brickle Bars

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Ingredients:

  • 1/4 cup granulated sugar
  • 1 cup packed brown sugar
  • 3/4 cup mashed ripe banana (1 to 2 medium)
  • 1 egg
  • 1/2 cup quick-cooking oats
  • 2/3 cup Gold Medal® all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/3 cup white baking chips
  • 1/4 cup chocolate-covered toffee bits

Directions:

  • Heat oven to 350°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Beat granulated sugar, brown sugar and banana in large bowl until well blended. Add egg and oats; beat well. Stir in flour and baking soda until well blended. Spread in pan.
  • Bake 16 to 20 minutes or until bars spring back when touched lightly in center.
  • Remove from oven; place on wire rack. Immediately sprinkle white baking chips over bars. Let stand 1 to 2 minutes to melt; spread over bars. Sprinkle with toffee bits. Cool at least 30 minutes. For bars, cut into 6 rows by 4 rows.

 

I give this one 4 out of 5 Lobsters

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We decided to use chocolate chips instead of the white baking chips or chocolate covered toffee bits. They turned out a bit more like banana brownies, but they were still very delicious. The banana brickle part turned out very moist. The end result was like eating a cake battered banana with chocolate sauce. Next time I want to add in some cut up bananas and maybe even some white marshmallow fluff. Would make these again for sure.

Recipe from : http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=18078&esrc=796&WT.mc_id=taf_recipe_ipad

Home Cooking With The Cookes : Asian Meatballs

Asian Meatballs with Sesame Lime Dipping Sauce
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Ingredients:
  • 1/4 cup whole milk
  • 1/4 cup fine dry bread crumbs
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 1 large egg, lightly beaten
  • 1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh cilantro plus 1/4 cup sprigs
  • 5 tablespoons soy sauce
  • 4 teaspoons Asian sesame oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water
  • 2 teaspoons sugar
  • Accompaniment: steamed white rice
Directions:
  • Put oven rack in middle position and preheat oven to 500°F.
  • Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.
  • Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
  • Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.
  • Serve meatballs with remaining sauce.

 

I give this one 4 out of 5 Lobsters

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This was a great alternative to an Italian style meatball. The meatballs were much lighter felling using the pork and in our case turkey rather than veal. The sauce was pretty good and a great alternative to soy or teriyaki sauce which is what most people just toss on their Asian food. These were very flavorful right after being cooked and were even better tasting the day after as leftovers. Would make these again for sure!

Recipe from : http://www.epicurious.com/recipes/food/views/238396?mbid=ipapp