Lobster Colorado

Lobster Colorado

Prep Time: 10 Minutes Cook Time: 30 Minutes Ready In: 40 Minutes Servings: 4

"Bacon wrapped filet mignons are broiled and topped with lobster meat for a very special dinner. This is my family's favorite Christmas dinner. Elegant for dinner parties or a romantic dinner for two. If you desire crabmeat instead of lobster, go for it!"

INGREDIENTS:

4 (8 ounce) beef tenderloin filets salt and pepper to taste 1/2 teaspoon garlic powder 4 slices bacon

1/2 cup butter, divided 1 teaspoon OLD BAY® Seasoning 8 ounces lobster tail, cleaned and chopped

DIRECTIONS:

1.	Set oven to Broil at 500 degrees F (260 degrees C).
2.	Sprinkle tenderloins all over with salt, pepper, and garlic powder. Wrap each filet with bacon, and secure with a toothpick. Place on a broiling pan, and broil to desired doneness, about 8 to 10 minutes per side for medium rare.
3.	While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon Old Bay® seasoning. Stir in chopped lobster meat, and cook until done. Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown.
4.	While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut. To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay® seasoning.

Winter love: Butternut Squash Soup

I was shocked how much Curt liked this soup the last time I made it on a whim (I ended up with too many squashes in my pantry from the Door to Door Organic Box that arrives on my porch). The weather is chilling up again and I've got a squash waiting for me to cut . . . so I'm digging out the recipe and holding it here for posterity's sake.

Butternut Squash Soup

Ingredients

1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Recipe Courtesy of Food Network Kitchens

Read more at: http://www.foodnetwork.com/recipes/butternut-squash-soup-recipe.html?oc=linkback

A new favorite: Sausage Stuffed Mushrooms

I love it when a new recipe find becomes something I want to make over and over again.I was desperately looking for an appetizer that would go along with the Waugh Christmas menu . . . which mostly consisted of sandwiches. My onion pie had already been requested but since I also made that at Thanksgiving I felt inspired to add something else. Everybody loves stuffed mushrooms, right? I'm thrilled to say that these hit the mark!

So much so, that I'm making them again for the New Years Eve party I'm attending tonight!

Sausage Stuffed Mushrooms

Ingredients

• 48 large fresh mushrooms
• 1 19 ounce Johnsonville® Italian Mild Sausage Links (I purchased chub sausage and it worked just fine without the extra trouble of removing the casings)
• 1/2 cup dry bread crumbs
• 1 8 ounce cream cheese, softened
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon lemon juice
• 3 garlic cloves, minced
• 1/4 cup Parmesan cheese, grated

  
  

  
  

  Directions

  
  

  1.Preheat oven to 400 degrees F.

  2.Remove mushroom stems and discard; set caps aside.

  3.Place mushroom caps on foil-lined baking sheets; set aside.

  4.Remove sausage casings. (thankfully not necessary!)

  5.In a skillet, cook and crumble sausage over medium heat until no longer pink; drain.

  6.Remove from heat. Stir in bread crumbs and set aside.

  7.In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth.

  8.Combine cream cheese mixture and sausage.

  9.Fill each cap with sausage and cream cheese mixture.

  10. Sprinkle with Parmesan cheese.

  11.Bake for 14-16 minutes or until mushrooms are tender and lightly browned.

Acorn Squash with Maple Cream Bacon and Nuts

Another Thanksgiving mainstay. Although I keep forgetting that we only have one oven to work with at my sister's house. Perhaps I should make this for another gathering and find a no-cook recipe to bring to Ohio with me.

Acorn Squash with Maple Cream Bacon and Nuts

• 4 small acorn squash, washed
• 10 sprigs of herbs, such as sage and thyme
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 10 slices bacon, cooked until crisp, 2 teaspoons bacon grease reserved
• 3/4 cup pure maple syrup
• 1/3 cup heavy cream
• 1 11 1/2 ounce can unsalted mixed whole nuts such as pecans, walnuts, toasted cashews, hazelnuts and almonds (2 cups)

Heat oven to 425 degrees F. Place squash on a microwave-safe plate and cook at full power until slightly soft and easier to cut, 5 min. Cut squash in half; scrape seeds from interior and discard. Rub squash with olive oil and sprinkle with salt. Place cut side down on a baking sheet and scatter with herbs. Roast until squash is tender, about 25 min. 

Break bacon into 2 inch pieces; set aside. Just before squash is done, heat maple syrup in a saucepan over medium-high heat and whisk in bacon grease. Simmer until reduced and slightly thicker than honey, about 10 min. Stir in cream, then gently fold in nuts and cooked bacon.\

 Fill cooked squash with nut mixture and drizzle with any extra maple cream. Garnish with cooked herbs and an extra sprinkling of sea salt.

nutrition information

Per Serving: cal. (kcal) 514, Fat, total (g) 35, chol. (mg) 26, sat. fat (g) 8, carb. (g) 45, Monosaturated fat (g) 19, Polyunsaturated fat (g) 6, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 18, pro. (g) 11, vit. A (IU) 728.85, vit. C (mg) 17.12, Thiamin (mg) 0.46, Riboflavin (mg) 0.64, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 48.38, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 541, Potassium (mg) 853, calcium (mg) 131.26, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet

Addictive Brussels Sprouts Salad

I made this salad at my Ohio Thanksgiving gathering and it went over well. It was one of the only items on the table not smothered in butter or cream so I felt slightly healthy eating it (aside from the bacon and cheese - but we will ignore that.)

It was so good, I'm going to make it again for the New Years Eve party we are attending this evening.

Happy New Years!

Addictive Brussels Sprouts Salad

serves 8
(recipe adapted slightly from Shauna at Gluten Free Girl)

• 24 Brussels sprouts, shredded
• 1/2 cup Parmigiano-Reggiano, finely grated
  
• 1 cup toasted walnuts, in pieces
• 9 tablespoons extra virgin olive oil
• 3 tablespoons apple cinder vinegar
• 2 teaspoons Dijon mustard
• salt & pepper

Shred the Brussels sprouts in a food processor, mandolin or chop with a knife!  Toss the sprouts in a bowl, top with toasted walnuts & grated cheese.  In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up! Pour the dressing over the salad and stir thoroughly!  Best served immediately, although I ate leftovers the next day and it still held up well!

For pics, check out: http://www.shutterbean.com/2010/brussels-sprout-salad/