Tag: Dinner Recipes

Backyard BBQ Recipes: Mini Lobster Rolls

by Ashley DeLargeLeave a Comment on Backyard BBQ Recipes: Mini Lobster Rolls

Good Morning and Happy Monday, everyone!

Despite the fact that most of this past weekend was rained out- I still had an amazing couple of days off from work and out of town- and even found the time to whip up one of my favorite recipes in-between thunderstorms that had rolled through the area and (briefly) interrupted some outdoor dining plans with friends.

Having been born and raised in New England- I’m very particular when it comes to seafood. If it isn’t directly from the ocean-to-the-table, then I want no part of it- and it’s pretty much an unspoken rule that clam chowder cannot be anything less than exemplary.

Of course, there are many varying opinions when it comes to one favorite Summertime recipe in particular- the lobster roll- which can take on many different forms and incorporate many different flavors. Wanting to create smaller portions of the standard hot dog roll or 6″ sub-sized version to make these easier to pass around during the aforementioned outdoor dining plans- I used a fool-proof recipe that excludes the unnecessary ingredients (looking at you, shredded lettuce) and instead features some unexpected flavors that actually work surprisingly well together- like dill and Dijon mustard.

And these don’t take long to make at all! Even better!

WHAT YOU’LL NEED:

  • ⅓ cup mayonnaise
  • Zest and juice of 1 lemon
  • 1 tablespoon Dijon mustard
  • 1¼ pounds cooked lobster meat, diced
  • 3 celery stalks, diced
  • 1 bunch scallions, sliced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter, melted
  • 16 mini brioche hot dog buns or rolls
  • Chives, for garnishing

READY? HERE’S WHAT YOU DO:

  1. In a medium bowl, whisk together the mayonnaise, lemon zest, lemon juice and mustard. Stir in the lobster meat, celery, scallions, parsley and dill; season with salt and pepper.
  2. Heat a large skillet over medium heat. Working in batches, brush the melted butter onto both sides of the hot dog buns and/or brioche rolls and then place them in the hot pan. Toast until golden brown on both sides, about 2 minutes.
  3. Fill each bun with lobster salad. Serve immediately, garnished with chives.

Even though we had to eat these inside once the rain started to pour down instead of outdoors and under the shade of the trees as originally planned- it didn’t take away from the experience of biting into this recipe for the first time. Between the lobster, the lemon zest, the Dijon mustard and the dill (and don’t forget those perfectly toasted rolls/buns!) this was like a beach party for my taste buds.

And, for some added seafood flavor- why not throw some chopped shrimp or scallops into the mix, too? I’ve done it before- and it tastes incredible!

But now with it being Monday and there being a stack of work on my desk- I’ve got to dive right into this and start getting things done!

Have a great Monday, everyone! Here’s wishing you all a good week ahead!

xx

– Ashley –

Fall Foodie: Butternut Bisque

by Ashley DeLarge1 Comment on Fall Foodie: Butternut Bisque

Continuing with posting some of my favorite Fall-inspired dishes that are best enjoyed during this beautiful time of year, I wanted to share a quick and easy soup recipe that I whip up from time to time- particularly to serve on the chillier Autumn nights here in New England- and that I personally feel really captures some of the best flavors a good harvest has to offer!

Butternut squash is an ingredient that is so versatile and can be used in a ton of different ways- but this rich and creamy bisque might be one of the better ones. With 15 minutes of prep and about 30-40 minutes of actual cooking/pureeing time required to make this correctly- this is a good recipe to have on hand when you want something fast and filling for yourself or your guests!

WHAT YOU’LL NEED:

  • 3 tablespoons butter
  • 2 garlic cloves, sliced
  • ¼ teaspoon ground cinnamon
  • Coarse salt
  • 1 can (14½ ounces) of low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 medium onion, coarsely chopped
  • ½ teaspoon dry thyme
  • 1 large butternut squash (about 4 pounds): peeled, seeded, and cut into 1-inch cubes
  • 1 cup Half & Half
  • Sour cream, for serving

READY? HERE’S WHAT YOU DO:

  1. In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, (5 to 7 minutes)
  2. Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, (about 20 minutes.)
  3. Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with dried thyme, if desired.
  4. Store your leftovers in a covered and microwave-safe Tupperware container to bring with you to work/school/anywhere, really- to enjoy at a later time. Simply reheat the soup- give it a good stir- and savor the flavors some more!

In just three easy steps you can make a huge serving of this bisque- and trust me when I say it tastes amazing- even when it’s reheated the next day! I brought some of this with me to work the day after I’d first prepared it for myself and some of my family that were over for a visit and enjoyed it just as much as I had the first time around. It’s hearty and packed with quite a few flavors that keep it from tasting dull.

I’m looking forward to bringing this in a thermos for a camping trip my friends and I have planned in a couple of weeks!

xx

– Ashley –

Backyard BBQ Recipes: Skillet Pasta with Summer Squash, Ricotta and Basil

by Ashley DeLarge2 Comments on Backyard BBQ Recipes: Skillet Pasta with Summer Squash, Ricotta and Basil

I love ricotta- so much that I’d probably eat it straight out of the container with a spoon if I knew I wouldn’t hate myself afterwards- and I also love summer squash, but up until now I hadn’t really discovered a recipe that combined the two in a way that was both delicious and filling. I finally came across this skillet recipe via PureWow recently and knew I had to try my hand at cooking it up for one of the recent cookouts I attended over my Fourth of July weekend.

Loaded with different flavors and textures- I had a feeling this was going to be a crowd-pleaser before I’d even finished preparing all of the ingredients!

If you’ve got 30 minutes- you can make this, too. It’s quick, easy and perfect for a last-minute meal idea- especially if you’re feeding a lot of hungry people!

WHAT YOU’LL NEED:

  • 1 pound pasta (like penne or rigatoni)
  • 2 tablespoons extra-virgin olive oil
  • 1 sweet onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 summer squash, thinly sliced
  • 1½ cups halved cherry tomatoes
  • Salt and freshly ground black pepper
  • ⅓ cup finely grated Romano
  • 1 cup ricotta cheese
  • ¼ cup chopped fresh basil

READY? HERE’S WHAT YOU DO:

  1. Fill a large skillet with water and salt it generously. Bring it to a boil over high heat. Once it’s boiling, add the pasta and cook according to the instructions on the package.
  2. Drain the pasta and set aside, reserving ¾ cup of the pasta cooking water.
  3. In the same skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
  4. Add the squash and tomatoes, and cook until both are tender, 4 to 5 minutes. Season with salt and pepper.
  5. Add the reserved pasta water to the mixture and toss well to coat, then add the pasta and stir. Sprinkle in the Romano and stir again to combine.
  6. Dollop the ricotta on top of the pasta and garnish with basil. Serve immediately.

I admit, I used a little more ricotta than what was needed in the recipe- but I don’t regret it. This dish was delicious and filled me up in just one serving- and there was even enough left over to re-heat the following day for lunch (and it was just as good re-heated, too- which rarely happens!)

You can play around with the vegetables included in this one to better fit you or your guests’ preferences- but I liked it just the way it was and I know I’ll be making this one again!

xx

– Ashley-