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0 In fall/ Lobster/ local/ pasta/ Seafood/ Seasons/ shellfish/ Sides/ spring/ summer/ winter

Lobster Macaroni & Cheese

I remember first meeting my husband and discussing food and he mentioned how he only ate macaroni and cheese out of a box.  Because that is what his grandmother served.  My grandmother always made baked macaroni and cheese from scratch.  

And since I’m the cook in the family he didn’t eat macaroni and cheese for a while.

I also grew up with macaroni and cheese being a side dish.  I didn’t realize people ate it as a meal till I moved to the south. And they put extra things in it.  Things like bacon, broccoli, tomatoes, ham, chicken etc.  The only addition I will eat is lobster!  

My original mistake with making lobster macaroni and cheese is that I thought I could just add lobster meat to my grandmother’s recipe.  

After trying several lobster mac & cheese dishes at restaurants and some regular mac & cheese dishes (I only try them if they are baked).  I began to pinpoint the differences I would need to do in order to create a recipe that worked for me.

This last time, I used langostinos because I had some in my freezer and they work well as a substitute for lobster in a pinch.  

But use whatever you have.  

Like I mentioned before, what’s important are the type of cheeses used and the liquid to solid ratio.  

And just as with any recipe, play around with the ingredients.  There are so many types of cheeses out there.  Start with your favorites and go from there.  

Remember it’s basically pasta, cheese and lobster.  You really can’t go wrong with it.

 

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Lobster Macaroni & Cheese
A decadent and rich comfort food for any occasion
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 lb pasta (such as elbow, rigatoni, penne, ziti etc)
  2. 4 tbsp of butter, plus extra for baking pan
  3. 1/4 cup of flour
  4. 1/4 tsp dry mustard
  5. 1/4 tsp course ground pepper
  6. 3 1/2 cups milk, room temperature
  7. 1 cup each of 2-3 cheeses of your choice (I use gruyere, gouda and parmesan)
  8. 2 tbsp freshly squeezed lemon juice
  9. 1 tsp of thyme (optional)
  10. 1 lb of lobster meat, thawed if frozen
  11. 1/2 cup of breadcrumbs
  12. 1/2 cup of grated parmesan cheese
  13. olive oil
Breadcrumb topping
  1. whisk together, breadcrumbs, grated parmesan cheese, and 1/2 tsp of thyme if using. Set aside.
  2. Preheat oven to 350.
  3. Cook pasta according to package directions. Drain and put in a bowl with lobster meat and 1 cup of cheese (1/3 of each cheese). Set aside
  4. In a medium sauce pan, melt butter gently and whisk in flour. Cook for 2-3 minutes to remove the raw flour taste.
  5. Add in salt, pepper, dry mustard. Combine well.
  6. Add milk in 1/2 cup at a time while whisking constantly to remove any lumps that form. This is sometimes known as a white sauce or béchamel sauce.
  7. Once fully incorporated, let the sauce cook to thicken for 3-5 minutes.
  8. Slowly add in 2 cups of cheese (2/3 of each cheese). Whisk again to combine.
  9. Mix cheese sauce with pasta and lobster.
  10. Butter a baking dish or cast iron skillet. Gently pour macaroni and cheese into your baking dish. Top with breadcrumbs and drizzle with olive oil.
  11. Bake for 30 minutes.
  12. Let stand for 5 minutes
  13. Bon Apetit
Tasty Tin http://tastytin.com/
0 In business/ fall/ local/ pasta/ Seasons/ winter

Homemade Chicken Noodle Soup

It’s January!  The best month out of the year.  The first month, my birthday month. 

But one of the other great things about January is the cold weather that we finally get in this hot southern state.  And cold weather means SOUP!  I’m not a huge soup eater but sometimes I crave it.  And today was one of those days.

 

And nothing beats a homemade Chicken Noodle Soup.  I tend to go all out using homemade chicken broth I keep frozen in my freezer but if you don’t have any substitute your favorite store bought brother.  And if you want to save even more time, grab a rotisserie chicken from the deli section as well.  Just keep an eye on the salt levels.  

My kid prefers alphabet noodles so she can spell out her name, the rest of us prefer wide egg noodles.  But this is also great with orzo, rice, couscous or even barley.  Cook the pasta separately (but in chicken broth) so it doesn’t soak up all the delicious broth from the soup.  

You can also add some last minute spinach for an extra boost of green veggies.  The thing about Chicken Noodle Soup is, it’s so basic you can make it what you want.  I love thyme, lemon and leeks added to mine.  If you don’t like any of those flavors grab your favorites.  This soup is so forgiving.

 

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Homemade Chicken Noodle Soup
A lovely rustic homemade soup filled with chicken flavor, noodles, and vegetables
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Noodles
  1. 3 quarts chicken broth or water (homemade or store bought)
  2. 1/2lb wide egg noodles
Soup
  1. 1 tbsp olive oil
  2. 1/2 cup onions, roughly chopped
  3. 1/2 cup leeks, roughly chopped
  4. 1/2 cup carrots, roughly chopped
  5. 1/2 cup celery, roughly chopped
  6. 3 cloves of garlic, minced
  7. 1/2 cup of white wine (optional)
  8. 1 bay leaf
  9. 6 qts chicken broth (homemade or store bought)
  10. 1 cup cooked chicken torn to pieces
  11. 1 lemon, plus zest
  12. 5 sprigs fresh thyme
  13. salt
  14. course ground pepper
Instructions
  1. In a large stock pot of dutch oven, heat oil over med-low heat
  2. Sweat onions, celery, carrots and leeks until soft (season with a tsp of salt and pepper) and they begin to release their own juice
  3. Stir in garlic and lemon zest and cook for 2 minutes
  4. Add white wine if using allow it to reduce for 5 minutes
  5. Add broth and bay leaf, simmer for 1 hour
  6. Add chicken simmer for another 15 minutes
  7. Add juice of 1 lemon
  8. *If you are going to eat soup immediately you can cook the noodles in the soup now*
  9. Finish with fresh thyme and salt and pepper to taste.
  10. Remove bay leaf before serving
For Noodles
  1. Cook noodles according to the package, omitting additional salt
Tasty Tin http://tastytin.com/
1 In business/ fall/ local/ Seasons/ spring/ summer/ vegan/ Vegetarian/ winter

Carrot Apple Lemon Juice

Carrot, apple and lemon juice aka ‘Orange’ Juice

 

Before my daughter was born, my husband and I had planned to make all her food.  We looked at baby food blenders and processors and figured we’d get one after she was born.  Then we stumbled upon ‘baby-led weaning’.  And me being the laziest mother out there, jumped on the bandwagon quick.

In a nutshell, you feed your kid the same foods you eat at meals, no pureed foods, or strained anything.  They will learn to chew naturally, and won’t have to go between textures.  We loved it, the kid loved it.  But I noticed with raw vegetables, very little was getting into her stomach.  I mean she had no back teeth so it’s understandable.

So in order to increase her veggie intake (and mine, let’s be honest) we started juicing.

3 years later, we still are.  And this is our favorite juice to have for breakfast. Carrots, apples, lemon and ginger (if I have it) blend so well to make a sweet enough drink that almost anyone would like it.

Juicing is messy and expensive but if you already own a juicer or blender (it will make more of a smoothie) then try this one.

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Carrot Apple and Lemon Juice
Serves 1
A delicious blend of fruits and veggies for breakfast
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 4 large carrots
  2. 2 apples, cut into fours
  3. 1 lemon
  4. ginger (optional)
Instructions
  1. Wash all produce
  2. Remove zest from lemon
  3. Run everything through the juicer
  4. Stir and chill or serve over ice
Tasty Tin http://tastytin.com/
0 In fall/ local/ winter

Herb Roasted Turkey Breast

turkey

Herb Roasted Turkey Breast

Every year millions of people make turkey for their holiday tables. Some chance it with a deep fried turkey, others dry out a huge 20lb turkey, and some just stuff it with duck and chicken to make it taste better.

This year don’t do any of that!  Get yourself a bone-in turkey breast  and with as little as an hour and 45 minutes you can have a guest worthy entree on the table!

 

 

 

Herb Roasted Turkey Breast
Serves 6
A quick, juicy and extremely easy alternative to the traditional turkey for Thanksgiving or company.
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Prep Time
10 min
Cook Time
1 hr 45 min
Total Time
2 min
Prep Time
10 min
Cook Time
1 hr 45 min
Total Time
2 min
Ingredients
  1. 1 whole Turkey Breast 4lbs to 7lbs, bone-in and skin-on
  2. 1 tbsp minced garlic
  3. 2 tsp dry mustard
  4. 1 tbsp fresh rosemary
  5. 1 tsp fresh sage leaves
  6. 1 tbsp fresh thyme leaves
  7. 2 tsp salt
  8. 1 tsp ground black pepper
  9. 1 tbsp olive oil
  10. 2 tbsp freshly squeezed lemon juice
  11. 2 cups of chicken stock (or white wine)
Instructions
  1. Preheat oven to 325 degrees.
  2. In a food processor, add the next 9 ingredients and process until well blended.
  3. I prefer it to have some texture so smooth isn't necessary.
  4. Loosen skin of turkey breast
  5. Use half of the mixture to rub under the skin and the other half over the skin
  6. Place turkey on rack in roasting pan
  7. Add 1-2 cups of chicken broth to bottom of the roasting pan (use more if you like drippings for gravy)
  8. Bake for 1 1/2 - 2 hours until meat reaches 160 degrees in thickest part.
  9. Remove from oven and let rest for 20 minutes
  10. Carve and enjoy
Notes
  1. Use whatever fresh herbs you like. I tend to use more thyme and less sage but you can switch that if you'd like.
Adapted from Barefoot Contessa
Adapted from Barefoot Contessa
Tasty Tin http://tastytin.com/

 

Herb Roasted Turkey Breast
Author: Tasty Tin
Prep time:
Cook time:
Total time:
A quick, juicy and extremely easy alternative to the traditional turkey for Thanksgiving or company.
Ingredients
  • 1 whole Turkey Breast 4lbs to 7lbs, bone-in and skin-on
  • 1 tbsp minced garlic
  • 2 tsp dry mustard
  • 1 tbsp fresh rosemary
  • 1 tsp fresh sage leaves
  • 1 tbsp fresh thyme leaves
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tbsp olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 2 cups of chicken stock (or white wine)
Instructions
  1. Preheat oven to 325 degrees.
  2. In a food processor, add the next 9 ingredients and process until well blended.
  3. I prefer it to have some texture so smooth isn’t necessary.
  4. Loosen skin of turkey breast
  5. Use half of the mixture to rub under the skin and the other half over the skin
  6. Place turkey on rack in roasting pan
  7. Add 1-2 cups of chicken broth to bottom of the roasting pan (use more if you like drippings for gravy)
  8. Bake for 1 1/2 – 2 hours until meat reaches 160 degrees in thickest part.
  9. Remove from oven and let rest for 20 minutes
  10. Carve and enjoy
Serving size: 6 Calories: 116 Fat: 5g Saturated fat: 1g Unsaturated fat: 4g Carbohydrates: 4g Sugar: 1g Sodium: 926mg Protein: 13g Cholesterol: 29mg
Notes
Use whatever fresh herbs you like. I tend to use more thyme and less sage but you can switch that if you’d like.