Now that everyone has their Easter eggs colored it time to concern ourselves with the important things. Some of us hide candy filled eggs around the yard. Others go to church, or bake a ham. Me? I don’t like green eggs and ham. But as you know, I’m always thinking about food. Are you having ham or lamb?
Easter wouldn’t be Easter without my carrot cupcakes loaded with cream cheese frosting. Or even deviled eggs. Wild Salmon with roasted asparagus topped with Hollandaise sauce (recipes below.) I like to change things up and serve both traditional dishes and add in something new each year. Here are a few easy appetizers and other favorites that I have in mind for Easter dinner, or anytime… What’s your favorite?
Happy Easter!
Lisa xo
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Bon Appétit!
Carrot Cake or Cupcakes~
1 20-ounce can crushed pineapple
2 cups whole-wheat pastry flour, (see Ingredient note)
Pre-heat oven to 350°F. Coat a 9″X 13″ baking pan or cupcake tins with cooking spray
Drain the pineapple in a colander or sieve set over a bowl, pressing out the juice. Reserve the drained pineapple and 1/4 cup of the juice.
Whisk the flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, (raisins and/or blueberries) carrots, 1/4 cup coconut and zest. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Cupcakes take 20 minutes or so. Let it cool completely on a wire rack before frosting.
To prepare frosting: Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until light, smooth and creamy. Spread the frosting over the cooled cake or cupcakes. Sprinkle with toasted coconut and/or toasted walnuts for a lovely presentation.
TIPS & NOTES
Ingredient Notes: Whole-wheat pastry flour (finely ground), lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. You can store it in the freezer.
Tips: No buttermilk? Make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk. You may use lite sour cream or Greek yogurt.
To toast chopped walnuts and coconut chips, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes, watching carefully.
♥ Happy Valentines Day! ♥ My lovely friends, fans, and followers! I have planned some fun for us all, and yes, YOU sitting there reading this now. Everyone! Please give me one of your own recipes (photo optional) and I’ll post it on my site! With YOUR name in the credits! My Darling’s, here’s your 15 minutes of fame!
Spring break starts next week, (yes, I’m back in school again) and I’m planning to cook-up a storm. So, what dee-lish dish shall I write about on www.bakedinmaine.com and “share” with my friends, family, and follower’s on www.facebook.com/bakedinmaine ? My brain is fried so I need ideas, post em’ in the comments (down below.)
Please email me one of your own favorite recipes (photo optional) and I’ll post it on my site with YOUR name in the credits! My Darling’s, here’s your 15 minutes of fame!
Just do it! Be creative, and please let me know if you have any questions:
PS. I’m excited to see what you have to share with everyone and don’t forget to forward and share your recipes after I post it here www.bakedinmaine.com Your friends & family will be sooo impressed with YOU and your “hard” work, lol!
Here are a few more summer BBQ favorites: How about you? What’s your favorite food to grill? I just had to share with you the juiciest, most delicious turkey burger on the planet. A burger so delectable, sweet and spicy. One that everyone loves. A healthier and juicy burger with gooey melted Pepper Jack cheese oozing everywhere. You’re going to want to toss these meat-treats on the BBQ this weekend. Invite your friends over, shout it out from the roof-tops… “I’ve finally found it!” (recipe below)
Oprah says: “I believe it may be the best turkey burger in the entire world.” And I couldn’t agree more. If you’re searching for the PERFECT turkey burger this it!
*Watch your e-mail in the next few days for the next Giveaway!* (Hint: a fun to wear, Baked in Maine T-shirt or The Maine Summers Cookbook: Recipes for Delicious, Sun-Filled Days (Hardcover)by Linda Greenlaw
*Note You can find Major Grey’s Chutney in the “International section” of any large grocery store. Of course, if you’re in the U.K. you can find it anywhere..
Directions:
Sauté the scallions, celery and apples in the canola/olive oil until tender. Let cool.
Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours, so they firm up.
Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side (without turning) for 7 minutes or until meat is thoroughly cooked. Top with sliced Pepper Jack cheese. Grill your rolls. Add mayo, salsa or Major Grey’s Chutney to your roll. Pile on some lettuce and sliced tomato. Get plenty of napkins, you’ll need them!
Grilled Romaine Recipe
Grilled Romaine is one of my new favorite salads. Absolutely delicious and very simple to make. I love anything grilled, and just couldn’t wait to BBQ some lettuce! So easy, slice a head of romaine lettuce in half (the long way.) Brush all sides with olive oil and grill until slightly wilted. Dress with Ceasar dressing, add lots of Parmesan cheese, tomatoes, and olives. Everyone loves it. Just love how it gets all sweet, juicy and caramelized. De-lish! What’re your favorite foods to grill??
Ingredients:
(serves 4)
2 heads of Romaine, sliced in half, (keeping the stem ends attached)
Olive oil, for grilling and dressing
1/2 cup Parmesan cheese
1 lemon, quartered
Roasted garlic, minced (optional)
Tomatoes (optional)
Black olives (optional)
*Or serve with your favorite Caesar dressing.
Preparation:
Brush the sliced Romaine (all-over) lightly with olive oil. Season with salt and pepper. Sprinkle with a little Parmesan. Toss on a hot BBQ (or oven broil). Cook (turning once) until the leaves char slightly and start to wilt.
Serve cut-side up. Sprinkle on more fresh Parmesan, add garlic, tomatoes, and olives (optional) Squeeze each with a lemon wedge.
Watermelon Summer Salad
Ingredients:
1 (5-pound) watermelon
1 Vidalia onion
1 cucumber, sliced (optional)
1/4 cup red wine or balsamic vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Directions
In a large bowl, combine everything; the watermelon, onion, cukes, feta and mint. Drizzle with olive oil and vinegar. Salt and pepper. Toss gently and refrigerate.
Mediterranean Couscous Salad
The fresh ingredients listed are usually kitchen staples so this is easy to fix in a flash. I’m one for improvising so feel free to use what’s fresh, in season and available.
One of my favorite summer salads, so easy, quick, and healthy. All of my favorites: extra virgin olive oil, lemon, cucumbers, tomatoes, olives, feta and fresh herbs. You’ll get plenty of raves with this one… Last August, my cousin Terry, her husband Steve, and daughter Sidney were visiting Portland, Maine (from New Jersey). In rush, I through together this delicious, Mediterranean style couscous salad with Terry in mind. A real hit, she was crazy about it. I happily added this scrumptious fresh side dish/salad to my long list of favorites. I hope you like too.
1 medium cucumber, peeled and cut into 1/4″ pieces
1 cup of chickpeas
1 handful black olives
1 lemon and/or lime
1/4 cup extra virgin olive oil
1/2 tsp. garlic powder
1 tsp. oregano
1 tsp. dill (optional)
1/2 tsp. sea salt
freshly ground pepper
1/4 cup fresh parsley, cilantro, dill or basil (your choice chopped)
1/3 cup (or more) feta cheese, crumbled
1/4 cup parmesan cheese (optional)
METHOD:
Combine couscous, feta, tomatoes, cucumber, chickpeas and olives in a large bowl. Squeeze in lime or lime juice and I like to grate in a little zest before squeezing the lemon. Add everything else and toss gently.
One of my favorite summer dinners has to be grilled BBQ chicken, grilled corn and zucchini. I do love all BBQ sauce, but who says BBQ sauce has to red and tomatoey anyway? Let’s change it up with a delightful homemade blueberry BBQ sauce that’s naturally sweet, savory and just a little bit spicy. A healthier (low-sugar!) alternative to bottled sauce. And guaranteed to be the hit at your next dinner party. PS. This easy to make healthier sauce is so scrumptious you’ll want to make extra and serve it over everything!
Bon Appétit!
PS. If you have any grilling tips to share, please leave a comment below, seriously. I need help!
Ingredients:
1 cup fresh blueberries (I used wild Maine Blueberries)
1 cup ketchup
2 tablespoon apple cider vinegar
2 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
4 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
pinch of cayenne pepper
salt & pepper to taste
1 teaspoon ground mustard, or sub. Dijon mustard
Directions:
For Blueberry BBQ sauce..
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, whisking frequently, for an hour or so..
* Grilled corn and zucchini take about 10 minutes each to cook.
*BBQ: Tips for chicken:
You all know that I LOVE to cook. But I have to admit that grilling is not my favorite. I just don’t like standing there over the hot grill when I could be running around doing something else. So I always try to find someone else to take “the grill guy” job. I’m just too damn busy, and I’ll run-away from the grill. Not a good idea, the un-attended food will burn. I need someone else to blame. Anyway…
1. Here’s the best way to BBQ chicken that I’ve found. First of all, I like a whole chicken, cut-up. This way you get two of everything, 2 breasts, 2 legs, 2 wings, 2 thighs etc. I find that cooking bone-in chicken (and with the protective skin) is so much juicier. Another thing, I find poaching (or boiling) the chicken (for 15-20 minutes) is the answer to the question “is this done yet?” Not only is the chicken moist and perfectly cooked but less apt to dry-out (or burn) on the grill.
*For boneless chicken you absolutely must marinade before cooking, or at the very least cover with lots of canola oil. Try to marinade your chicken (in a nice Italian dressing) a day before cooking, or as soon as you think of it.
A good rule for perfectly cooked BBQ chicken is to grill on low, and cook it slow….
**Yes, that’s right. Lower and slower is the golden rule with grilled chicken.
2. Spray or oil the chicken pieces liberally before tossing it on the grill, and a sprinkle salt & pepper. You’ll want to grill at a medium-low temperature for 5-10 minutes (on each side). Don’t try to move the pieces around before they’re cooked, unless it flares-up. In that case, move the chicken off the flame and turn the temp. down. I’ve even been known to douse the flames with a little beer. Everyone watching will say: “WOW! That was so cool!” Now, you can see why I’m not the go-to grill-girl.
3. Next, brush the sauce (or marinade) on the cooked side of the chicken after you turn it. Or the sugars in the sauce will flame-up and burn. A a few grill-marks are a good thing, a lot of char is bad. You may want to serve some blueberry BBQ sauce on the side for dipping. I’m hungry, let’s eat!
Our appetizer….
Grilled Zucchini with Spicy Horseradish Sauce
Do you love zucchini? Here’s a simple recipe for grilled zucchini with the most delicious spicy horseradish sauce! Try this super easy, tasty appetizer at your next BBQ and you’ll see for yourself. Let me know if you like it.
If you’re looking for a new favorite way to prepare zucchini this is it….
Ingredients:
2-3 zucchini and/or summer squash (sliced on the diagonal)
Olive oil (for coating)
Seasoned salt (your favorite blend)
Spicy sauce:
1/2 cup mayo (lite) or sub. Greek yogurt.
2-3 tsps. horseradish (prepared)
lemon juice (squeeze a wedge)
salt & pepper
Directions: Mix up and chill the sauce ingredients, add more horseradish if you like it extra spicy. Slice the zucchini/squash on the diagonal about 1/2″ thick placing on a large platter. Brush with olive oil, turn and brush again. Sprinkle only one side with seasoned salt. Grill on med-high heat until you see nice dark grill marks on each side.
Serve with garden veggies and the spicy sauce, make NO mention of the horseradish (some people say they hate it). Everyone really loves this delicious spicy sauce (trust me!) and you will want to use it on sandwiches too, YUM!
Grilled Corn with Lime and Basil
Cooking and dining outside has to be one of my favorite things to do. And nothing says summer like fresh sweet corn-on-the-cob. Next time you’re grilling, toss a few ears (of corn) on the barby to really fire-up the flavors. Roll it around for 10 minutes or so or until it’s charred in several places (giving it gorgeous grill marks!) Then drizzle generously with this wonderful fragrant and tangy lime basil butter. Scrumptious!
For rave reviews, serve-up this flavorful gourmet grilled corn to your family and friends next weekend. BBQ season is finally here!
These photos were taken on my friend James’s riverside deck. The first official BBQ of the season, it was quite the party. He’s a great cook and has fabulous taste. Just look at that Laura Ashley table-cloth! I’ll post the shrimp orzo salad and rhubarb crisp recipe asap..
PS. If you like this recipe, you can subscribe to receive new free recipes and give-aways via email.
Preheat the grill to medium-high. Oil the grill’s surface.
In a small bowl, combine the basil, olive oil, melted butter, lime juice, lime zest, salt and pepper.
Grill the corn until it is slightly softened and charred in spots, about 10 minutes, turning several times. Watch it carefully so it doesn’t burn.
Place the grilled corn on a large platter, drizzle or brush the lime/basil butter all over the corn and roll the corn around to coat evenly.
Watermelon Summer Salad
Nothing says the beginning of summer like watermelon. Sweet juicy delicious watermelon. A seasonal delight like no other. We all craved it as kids and still do. Here’s a surprisingly delicious and grown-up way to serve this simple cool refreshing salad at your next BBQ or dinner party.
We’re going to add some crumbled feta cheese, a few mint leaves, cucumbers or onions…
Ingredients:
1 (5-pound) watermelon
1 Vidalia onion
1 cucumber, sliced (optional)
1/4 cup red wine or balsamic vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Directions
In a large bowl, combine everything; the watermelon, onion, cukes, feta and mint. Drizzle with olive oil and vinegar. Salt and pepper. Toss gently and refrigerate. Simple..
The Best Dark Chocolate Brownies, Ever.
Ingredients:
5 ounces of dark chocolate chips, melted and cooled….. (I used Ghirardelli 60% cacao)
2 sticks of salted butter, softened (or sub. smart balance)
2 cups sugar (or sweetener of choice)
4 large eggs
3 teaspoons of vanilla
1/2 cup whole-wheat pastry flour (buy this at the health-food store)
3/4 cup all-purpose white flour (I use organic)
1/4 cup cocoa powder
1 teaspoon baking powder
1 cup chocolate chips
1 cup nuts (optional)
1 cup blueberries (fresh or frozen)
Instructions:
Pre-heat oven to 350* Grease or spray a 9 X 13 pan.
Melt 5 ounces of chocolate chips (use your glass measuring cup) in the microwave ( 30 second intervals) and cool the chocolate completely before using!
Cream butter and sugar until light and fluffy. Beat in the eggs one at a time. Add vanilla.
Turn the mixer on low, and drizzle in the cooled, melted chocolate. Mix until just combined. Add flour, cocoa, baking powder and mix until just combined, scrape the sides of the bowl and mix 5 seconds more.
Add the chocolate chips, blueberries, and nuts (if using) mixing a few seconds more, until just combined.
Bake for about 30 min. at 350. You’ll know when they’re done when your house fills with the aroma of fresh baked brownies and you just can’t stand waitin’ any longer!!! People will start roaming around your kitchen asking “are they ready yet?” Just tease them a little at first and say “oh no, they must cool first!” While you carefully cut a crispy “corner brownie” and hide somewhere to eat that first hot, chocolatey, gooey piece of heaven! Trust me, these fabulous brownies won’t last long……
Once a year, a special day for all of the Mother’s out there. We get lovely cards and flowers, maybe some chocolates, or a nice dinner. A few of the lucky one’s even get breakfast in bed.
Mom’s everywhere need more holidays like this, I’m thinking every Sunday. So, I’ve selected a few of my favorite festive recipes to share with you and your Mom. Let us know some of your own family favorite in the comments section below.
Have a Happy Mother’s Day & Enjoy!
Breakfast anyone? If you love French Toast like I LOVE French Toast, then you’ll love this Maine style recipe a lot. Absolutely delicious served with warm blueberry maple syrup. You may use whole-wheat or oatmeal bread (to ease your conscience), and do add some fruit to satisfy and to make your healthy breakfast complete!
Bon Appétit!
Ingredients:
1 cup half-and-half or milk
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
a pinch of nutmeg
a pinch of salt
6-8 slices of any bread, or crusty French sour-dough bread
4 tablespoons butter or sub. Smart Balance
Blueberries or bananas
Confectioners sugar or brown sugar (for topping, optional)
Blueberry Maple syrup:
1/2 cup fresh or frozen blueberries
1/2 cup maple syrup
Directions:
* Notes: You can make this (easy!) recipe using crusty french bread cut into eighths, soaked in the egg mixture, and placed in a greased baking pan. Bake at 350 degrees for about 20 minutes.
** A casserole version: Cut the bread in cubes, place in greased casserole dish, pour on the egg mixture, and sprinkle with blueberries and brown sugar. Best prepared the night before and baked the following morning at 350 degrees for 45 minutes or so.
In medium size shallow mixing bowl, whisk together the half-and-half, eggs, honey, vanilla, cinnamon and salt. Heat blueberries and syrup in the microwave.
Preheat oven to 200 degrees F. (to keep your French toast warm after cooking) Dip bread into mixture, allow to soak for 30 seconds on each side, Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 5 minutes per side. Remove from pan and place on a plate in the oven until ready to use for 5 minutes. Repeat with all 8 slices. Sprinkle with confectioners’ sugar before serving if you’re feeling fancy.
Serve with warm blueberry maple syrup, whipped cream or fruit. I like to add sliced bananas.
Eggs Benedict with Sautéed Spinach & Mushrooms, and side of home fries.
One of my favorite breakfasts. Just substitute lobster for meat. Heavenly.
* I read somewhere that when Martha Stewart was in Jail she was asked the question: “What did you miss the most in jail?” She didn’t mention her daughter Alexa, her beloved dogs, or even one of her gorgeous estates.
She said “lemons.” She missed the flavor of lemon most of all. I love you Martha.
Classic French Hollandaise Sauce
(Recipe adapted from Alton Brown)
Ingredients:
3 egg yolks
1 teaspoon water
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon cayenne pepper
Directions:
Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until you pull your whisk through, the mixture coats the whisk (like in the photo above).
Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. *You may cheat and slowly add melted butter instead of the chilled pieces. But remember, “you just can’t leave the stove!”
Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm. If the sauce starts to break, whisk in some warm water.
To make Sauce Béarnaise I add some finely chopped tarragon and fresh black pepper. Yum.
Enjoy!
One of my favorite foods has to be salmon. I love, love, love salmon. Is it the gorgeous color? That fabulous favor? Or all of those wonderful health benefits. Loaded with omega 3′s and vitamin D. Doctors say to eat salmon at least twice a week and I say no problem.
Here’s a 30 minute meal for you with 3 simple ways to prepare salmon: Baked, broiled or grilled. And a “how-to” on roasting asparagus. You’re going to LOVE these easy recipes as much as I do…
Oh, do you have a salmon hater in your midst? My advice is to drown the salmon in luscious Hollandaise. Because everything tastes better with Hollandaise sauce.
Bon Appétit!
Do you have a favorite way to cook fish? Please share it with all of us in the comments section below. Any other cooking questions? Ask away, I’m here to help…
Because I get asked this question a lot, there are several different types of salmon including:
Coho: Wild caught Alaskan salmon from the Pacific Northwest is increasing in popularity. Nice dark coral color, cooks up healthy and delicious.
Sockeye: North Pacific Sockeye fetches a higher price than other salmon, as they are considered the most flavorful. Sockeye has a stronger flavor and even deeper color than the Coho. *Very low concentration of methylmercury.
Atlantic Salmon: The very popular Atlantic salmon is struggling with habitat loss, over-fishing and other problems. In the United States, wild Atlantic salmon are on the Endangered Species List.
Farm raised: Atlantic salmon Farm Raised are usually farmed in large-scale, densely stocked netpens that pollute surrounding waters with waste and chemicals. Avoid or eat infrequently until improvements are made.
Ingredients:
1 whole side salmon (2 1/2 To 3 lbs.)
5-6 tablespoons olive oil, divided
Salt & Pepper
2 pounds Asparagus, tough ends snapped off
2 pounds red potatoes, cut in quarters (optional)
1/4 cup Dill, chopped, parsley sprigs for garnish (optional)
1 lemon cut into wedges for serving.
Serving suggestions:
*If you want to serve salmon with potatoes, start cooking the quartered potatoes at least 10-15 minutes BEFORE the salmon. The same goes with your favorite rice, grilled vegetables or Hollandaise sauce.
You know, there’s nothing in this world that tastes as wonderful as Lobster Mac & Cheese. A plate of gourmet homemade creamy cheesy pasta tossed with Maine lobster. Heavenly. Exquisite flavor. Pure awesomeness. The ultimate comfort food. That’s it!
Several high-end restaurants in the U.S. offer this divine dish on the menu. The first time that I was served Lobster Mac & Cheese, I said “WOW, two of my favorite foods in one plate how freakin’ amazing is this!!!
Do yourself a favor and make this delish dish of lobster lusciousness very soon…
Bon Appétit!
*Now, please don’t forget to show “Baked in Maine” some LOVE by subscribing to e-mails to receive my new posts. Oh, and I’m going to do another GIVE-AWAY next week!!! So, lovely fans, please tell me in the comments section below what YOU want… Do you prefer a best-seller famous chef Amazon cookbook, a Maine cookbook (Maine author!), a Baked in Maine t-shirt or Baked in Maine apron? FREE stuff!
Lobster Mac & Cheese
Ingredients:
Sea salt and pepper
1 pound elbow, shell or farfalle pasta
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup flour
8 ounces Gruyere, Fontina or Jack cheese, grated
12 ounces extra-sharp cheddar cheese, grated
1/2 cup of Parmesan cheese, grated
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg or a pinch of cayenne
1 1/2 pounds cooked maine lobster meat, (reserve any juices)
1 cup of Panko bread crumbs or crushed Ritz crackers.
1 Tablespoon fresh parsley, chopped
Directions:
Preheat the oven to 375 degrees F. Grease a large casserole dish.
A great way to use left-over lobster (if that’s even possible) or how-to steam lobster’s click here… Lobster!
In a large pot, boil some water. Add the pasta and salt. Cook al-dente, according to package directions, about 6 to 8 minutes, drain well.
Meanwhile, in another large pot, (make your roux) melt 6 tablespoons of butter, whisk in the flour. Cook over low heat for 2 minutes, stirring quickly with a whisk. Still whisking, add the milk, lobster juice, and cook for a minute or two more, until thick and smooth. Turn the heat to low, whisk in all of the cheese, a little more salt & pepper, and nutmeg or cayenne. Add the cooked/drained pasta and lobster meat and mix well. Place in the casserole dish.
Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and brown. Top with fresh parsley. That’s it, simple!
Apple Crisp for Dessert…
I love, love LOVE, apple crisp, it has to be one of my all-time favorite desserts. Ahhh, the childhood memories, you’ll soon be reminded of Grandma’s house, as the scent of cinnamon fills the air. Up here in Maine, we like to use MacIntosh apples, tart, crisp and awesome, but Granny Smith apples will work nicely too. Here’s a healthier version of Grandma’s apple crisp, with more of the delicious flavors and less of the undesirable calories! Topped with crunchy oats, heart-healthy walnuts, a little brown sugar, maybe some ice cream, and that’s what I’m talkin’ about!
Absolutely perfect by itself or served with light ice cream, frozen yogurt, or whipped cream….
As always, let me know what you’re thinkin’
Lisa xo
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50% less fat • 40% more fiber • 30% fewer calories than Grandma’s “old school” recipe. By using whole-wheat flour and oats, and flax we were able to add more fiber. Don’t forget to hit the health-food store for the flax and whole-wheat flour!
Healthy Apple Crisp Recipe:
6 apples sliced and unpeeled
1/2 teaspoon cinnamon
pinch of nutmeg
Topping
3/4 cup old-fashioned or quick cooking oats
1/4 cup whole wheat flour
1/3 cup brown sugar
1/4 cup butter or Smart Balance
2 tablespoons of flax seeds (optional)
2 Tablespoons of honey
1/4 cup chopped walnuts (optional)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
lemon zest or a just squeeze (optional)
Pinch of sea salt
Directions:
1. Heat oven to 375°F. Spray an 8″ square (2 quart) baking dish with cooking spray.
2. In a medium bowl mix apples and cinnamon. Spread in the baking dish.
3. In the same bowl, mix up the remaining ingredients until crumbly. Sprinkle over the apples.
4. Bake uncovered 25-35 minutes or until apples are tender and the topping is crisp and golden brown!
