Category: 5 Lobster Dishes

Home Cooking With The Cookes : Teriyaki Chicken

Teriyaki Chicken

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Ingredients:

 

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs

Directions:

 

  • In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  • Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

 

 

This recipe called for baked chicken, but I chopped up the chicken instead and boiled it in the sauce. We ended up with a great blend of flavors in little bite size chicken bits. Served with white steamed rice. I added a bit too much of the sauce to the end product, but it was still great.

 

I give this one 5 out of 5 Lobsters

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

Home Cooking With The Cookes : Jerk Chicken Kabobs

Jerk Chicken Kabobs

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Ingredients:

  • 3 Chicken Breasts
  • 3 tablespoons jerk seasoning sauce
  • 1/2 cup pineapple chunks
  • 1 red bell pepper
  • 1 medium onion

Directions:

  • Marinate the chicken in the jerk seasoning for at least 30 minutes
  • Soak your wooden kabob sticks in water
  • Cut the chicken breasts into smaller chunks.
  • Chop up the onions into chunks about the same size as the chicken
  • Cut up the bell pepper into pieces about the same size as the chicken
  • Put all the parts onto the kabob sticks
  • Put the sticks on the grill

These were great kabobs with great flavor. I guess the flavor really depends on your choice of seasoning. We went with some random store brand. I think in the future we would use fresh pineapple instead of canned since the canned chunks were a bit too small for the sticks.

 

I give this dressing 5 out of 5 lobsters

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Hot Bacon Salad Dressing

Hot Bacon Dressing

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Ingredients:

  • 8 slices bacon
  • 1 1/2 cups white sugar
  • 3 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1/2 cup white vinegar

Directions:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
  • In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens

I give this dressing 5 out of 5 lobsters

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I chose to put this one on some spinach and it was great. A good blend of flavors and it leaves a sweet aftertaste in your mouth.
Would make this again for sure!

Recipe from: http://allrecipes.com/Recipe/Hot-Bacon-Dressing/Detail.aspx#

Home Cooking With The Cookes : Cherry Nut Coffee Cake

Cherry Nut Coffee Cake

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Ingredients:

Topping:

  • 1/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup Butter Flavor CRISCO® All-Vegetable Shortening
  • 1/2 cup sliced almonds or other chopped nuts

Cake:

  • 3/4 cup Butter Flavor CRISCO® All-Vegetable Shortening
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla
  • 3 medium eggs
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups dairy sour cream
  • 1 (21 ounce) can cherry pie filling

Glaze:

  • Milk
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon almond extract

Directions:

  • Heat oven to 350 degrees F. Spray 13 x 9 x 2 inch pan with CRISCO® No-Stick Cooking Spray.
  • For topping, combine sugar and flour in small bowl. Mix in Butter Flavor CRISCO® Shortening until crumbly.
  • For cake, cream Butter Flavor CRISCO® Shortening, sugar and vanilla in large bowl. Add eggs, beating well. Combine flour, baking soda and salt in medium bowl. Add to creamed mixture alternately with sour cream.
  • Spread half the batter in greased pan. Cover with half the cherry pie filling, spreading as evenly as possible. Repeat layers. Sprinkle with nuts and topping mixture.
  • Bake at 350 degrees F for 50 minutes or until top is brown and wooden pick inserted in center comes out clean. Cool until slightly warm or to room temperature.
  • For glaze, add enough milk (about 1 tablespoon) to confectioners’ sugar to make desired consistency. Stir in almond extract. Drizzle over cake.

I give it 5 out of 5 Lobsters:

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It was moist and creamy and the icing on the top really made this a great coffee cake. An amazing treat for desert, snack time, or breakfast.
Would make this again for sure!

Recipe from : http://allrecipes.com/Recipe/Cherry-Nut-Coffee-Cake/Detail.aspx

Home Cooking With The Cookes : Roasted Sweet-Potato Spears with Bacon Vinaigrette

Roasted Sweet-Potato Spears with Bacon Vinaigrette

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Ingredients:

  • 4 pounds medium sweet potatoes (about 7)
  • 1/2 pound sliced bacon, cut crosswise into 1/2-inch-wide strips
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • 3 scallions, thinly sliced, reserving sliced greens separately
  • 2 tablespoons Sherry vinegar
  • 1 tablespoon water

Directions:

  • Put oven rack in upper third of oven and preheat oven to 450°F.
  • Peel sweet potatoes, then cut each lengthwise into 6 spears. Cut spears in half crosswise if desired, then arrange in 1 layer in a large (17- by 12-inch) shallow baking pan.
  • Cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until browned and crisp, 10 to 15 minutes. Transfer with a slotted spoon to paper towels to drain, then pour bacon fat through a fine-mesh sieve onto potato spears and toss with 2 spatulas to coat. Sprinkle spears with 1/2 teaspoon salt and 1/4 teaspoon pepper and roast (uncovered), turning every 15 to 20 minutes, until potatoes are tender and edges are browned, 45 minutes to 1 hour. Transfer to a serving dish.
  • Return bacon to cleaned skillet, then add oil and heat over moderate heat until hot but not smoking. Stir in white part of scallions and remove from heat. Stir in vinegar, water, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and pour over potato spears. Sprinkle potatoes with scallion greens and serve warm.

I give this dish 5 out of 5 Lobsters:

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These spears were great. We ate them with BBQ steak and Sesame Chicken A good alternative to the standard French fry. Would make these again for sure!

Recipe from: http://www.epicurious.com/recipes/food/views/Roasted-Sweet-Potato-Spears-with-Bacon-Vinaigrette-236383?mbid=ipapp

Home Cooking With The Cookes : Ginger Garlic Green Beans

Ginger Garlic Green Beans

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Ingredients:

  • 1 pound green beans, trimmed
  • 3 garlic cloves
  • 1 tablespoon soy sauce
  • 1 tablespoon grated peeled ginger
  • 2 teaspoons rice vinegar (not seasoned)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon Asian sesame oil
  • 1 1/2 teaspoon sesame seeds, toasted

Directions:

  • Cook beans in a 6-quart pot of boiling well-salted water, uncovered, until just tender, 6 to 7 minutes. Drain in a colander, then plunge into an ice bath to stop cooking. Drain beans and pat dry.
  • While beans cook, mince and mash garlic to a paste with a pinch of salt, then stir together with soy sauce, ginger, vinegar, and oils in a large bowl.
  • Add beans and toss. Serve sprinkled with sesame seeds.

I give it 5 out of 5 Lobsters:

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This was a great side dish which we paired with an easy garlic chicken dish. The ginger-garlic sauce came out perfect and the beans were amazingly flavorful without overdoing it with the garlic. Would make this dish again for sure!

Recipe from: http://www.epicurious.com/recipes/food/views/354956?mbid=ipapp