Broiled Lobster Tails

Along with beef tenderloin, this is a tradition to have every Christmas Eve.  

I order the lobster tails (6 ounces each) at Whole Foods and have them butterfly them and prepare them with the lobster meat already pulled out and on top of the shell.  Last Christmas, they forgot so I did them myself.  They turned out great! I would order larger lobster tails if I weren't having Beef Tenderloin along with them.  

Ingredients:

6 lobster tails about 6 ounces each, shells split and butterflied
1/4 cup salted butter, melted (1/2 stick)
2 cloves garlic, crushed
2 teaspoons fresh lemon juice

Melted salted butter, for serving
Lemon wedges for serving

Preheat oven to Broil on High with rack in the center of the oven.  Place the rack so that the top meaty portion of the lobster tails is about 4 to 5 inches away from the top heating element.

Butterfly the lobster tails (if not done already at the fish store).  

Arrange lobster tails in a rimmed oven-safe casserole or baking pan.  (I used a 13 x 9 metal pan with a baking rack placed in it).  

In a small bowl, whisk together the melted butter, garlic and lemon juice.  Brush the butter mixture over the lobster meat.

Place under the oven broiler to broil for 6-10* minutes or until meat is opaque. 
Watch them carefully to not overcook.

*The general rule for broiling lobster tails is 1 minute per ounce of individual tail.  

Serve with melted butter and an individual wedge of lemon.

Here are Quinn, Madison and George enjoying their Christmas Eve feast.  

Parmesan Roasted Zucchini

I made these for Christmas Eve and they were a big hit.  I would make all year round.  An Ina Garten recipe.

6 medium zucchini (2 1/2 - 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley leaves
2 tablespoons julienned fresh basil leaves
1/2 cup freshly grated Italian Parmesan cheese
3/4 cup Panko crumbs

Preheat oven to 425 degrees.

Trim the end end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds. (I use a melon baller for this).  

Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil and turn the zucchini cut side down.  Sprinkle with 1 teaspoon salt and roast for 12 - 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.

Meanwhile, make the bread crumbs.  In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.  Add the panko and 3 1/2 tablespoons of oil and mix well.

Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini.  Bake for another 8 - 10 minutes, until the panko is crispy. 

Serve hot, warm, or at room temperature.  

6-8 servings.

Easy Chicken and Rice Soup

Quick and simple.  Perfect soup on a cold winter night.  Serve immediately or the rice soaks up a lot of the liquid. I had to add more chicken broth when served several days later.  I served it wish a fresh Sea Salt and Olive Oil loaf from Whole Foods, that I sliced in the store.  

1/2 onion finely chopped (about 1/2 cup)

2 - 3 medium sized carrots, peeled and diced

2 cloves garlic, minced

1 1/2 tablespoons olive oil

Homemade seasoned salt (recipe follows)**

2 chicken breasts, cut into bite sized pieces

64 ounces (8 cups) good quality chicken broth

1 cup long grain rice

Heat olive oil in a large soup pot over medium heat.  Add onion and carrots, season with seasoned salt and pepper, then stir to combine.

Cover the pot with a lid then sauté until vegetables are very tender, 5-7 minutes, stirring occasionally.  Add garlic then sauce without the lid on for 30 seconds.

Turn heat up to high then add chicken broth and bring to a boil.  Add rice then stir to combine.  Season chicken with the seasoned salt, then pepper, then add to the broth and stir to combine. Turn heat down to medium then simmer uncovered until rice is tender 15-20 minutes.  Remove the pot from the heat then place the lid on top and let sit for 5 minutes.

Taste, add more seasoned salt and/or pepper, to taste.  

Ladle into bowls and serve.

** Seasoned Salt:

5 tablespoons salt

1 tablespoon paprika

2 teaspoons onion powder

2 teaspoons garlic powder

Combine all in small bowl or shaker.  Since this is mostly salt, use sparingly.

adapted from iowagirleats.com

New England Clam Chowder

Perfect Clam Chowder with the perfect consistency!  Buy this brand of clam juice and clams.  The clams were so tender.  I bought them at Whole Foods.  Serve with a fresh crusty baguette.

4 slices of thick cut bacon, diced into small pieces
3 cups clam juice, SEE NOTE BELOW** 

4  6.5 ounce cans of chopped clams, reserve liquid (check to make sure there aren't any shells in the clams)   
1 small onion, finely chopped
3 stalks celery, diced
2 cloves garlic, minced
1/3 cup all purpose flour
1 1/2 pounds red potatoes, about 4 medium size, unpeeled and diced into 1/2"      pieces
8 ounces heavy cream
1/4 teaspoon dried thyme
2 bay leaves
2 tablespoons well minced parsley (I used 1 teaspoon dried parsley)
Salt and pepper, to taste

In a large soup pot, cook the bacon over medium heat until crisp, stirring often.  
Drain the fat from the pot leaving only 1 1/2 - 2 tablespoons of bacon fat in the soup pot. 

While the bacon is cooking, drain the clam juice from the canned clams into a measuring cup.  **You will need approximately 3 cups more of clam juice to get a total of 4 1/2 cups of liquid.  (I bought 3 - 8 oz. bottles of clam juice and only had to use 2 bottles to get the correct amount of clam juice). 

Add the diced celery and onions, cooking until they are translucent and very soft.

Add the minced garlic and cook, about 30 seconds, being careful that the garlic doesn't burn.  Turn stovetop off.  

Stir in the flour, coating all of the vegetables and the bacon.  

Over very low heat, gradually pour in the clam juice, whisking it while pouring.  Add the potatoes, thyme and bay leaves and increase the heat to medium high and bring to a boil.  Reduce the heat to a simmer and boil, covered, for about 20 minutes or until the potatoes are soft.  Remove the bay leaves.  

Stir in the heavy cream and chopped clams and let soup heat through for several minutes on low heat.  Stir in the parsley and season with salt and pepper.  (I used only 1/2 teaspoon salt and 1/4 teaspoon white pepper).

adapted from www.wineandglue.com

Gingersnap Cookies

Christine loves gingersnap cookies so I made these close to the holidays when she came over.  She loved them.  Yes, they are made with shortening (solid white Crisco).  

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar

Preheat oven to 350 degrees.

Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.  Stir the mixture to blend evenly, and sift a second time into another bowl.

Place the shortening into a mixing bowl and beat until creamy.  Gradually beat in the white sugar.
Beat in the egg and dark molasses.  Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend.  Sift in the remaining flour mixture and mix together until a soft dough forms.  

Pinch off small amounts of dough and roll into 1-inch diameter balls between your hands.  Roll each ball in cinnamon sugar and place 2 inches apart on a baking sheet lined with parchment paper.

Bake for approximately 10 minutes.  Cool cookies on a wire rack.  Store in an airtight container.

adapted from allrecipes.com

Cranberry Harvest Muffins

These muffins are so good and have such good ingredients.  I made them over the holidays.  This is an Ina Garten recipe.  

3 cups flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1 1/4 cups whole milk

2 extra-large eggs

1/2 pound unsalted butter, melted and cooled

1 1/2 cups coarsely chopped cranberries

1/2 cup medium diced Calimyrna figs

3/4 cups coarsely chopped hazelnuts

3/4 cup brown sugar, packed

3/4 cup granulated sugar

Preheat the oven to 375 degrees.

Line 18 muffin cups with paper liners.  

Sift together the flour, baking powder, baking soda, salt, cinnamon,, and ginger in a large bowl.  

Make a well in the center of the mixture and add the milk, eggs, and melted butter.  Stir quickly just to combine.  Add the cranberries, figs, hazelnuts and both sugars and stir just to distribute the fruit, nuts, and sugar evenly throughout the batter.  

Spoon the batter into the paper liners (I use a large ice cream scoop) filling each one to the top.  Bake for 20-25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.  

Bakery Size Chewy Chocolate Chip Cookies

These are a delicious cookie, giant-sized just like you get at the bakery!  Yes, melted butter and one tablespoon of pure vanilla extract!   I used mini chips as you get more chocolate throughout the dough that way! 

Makes 14 large cookies. 

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat oven to 325 degrees.

Prepare cookie sheets with lined parchment paper.

Sift together the flour, baking soda, and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.  Beat in vanilla, egg and egg yolk until light and creamy.  Mix in the sifted ingredients until just blended.  Stir in the chocolate chips by hand using a wooden spoon.  

Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets.  (I use the largest OXO ice cream scoop for this - it measures 1/4 cup).  Cookies should be about 3 inches apart.  

Bake for 15-17 minutes (I baked mine for exactly 16 minutes).  Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Adapted from allrecipes.com