Tag: Foodie

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 –

Summer Sweets: Chocolate Waffle Ice-Cream Sandwiches

by Ashley DeLargeLeave a Comment on Summer Sweets: Chocolate Waffle Ice-Cream Sandwiches

Good Morning and Happy Monday, everyone!

We are in the midst of a three-day heat wave here in New England, with temperatures hitting the high nineties on Saturday, Sunday- and expected to do so again a little later on today. I don’t mind it at all- even if it means being a little sweaty and uncomfortable now and then, but it does make cooking/baking things- particularly things that need to stay cold- slightly trickier.

Case in point: these chocolate waffle and ice cream sandwiches I made yesterday afternoon prior to heading out to Western Massachusetts to meet a friend for dinner. As I tried to assemble the sandwiches, they were melting quicker than I could keep up- and more than once I had to pop them back in the freezer to get them more solid again before continuing sprinkling on the sauces and toppings.

But, they were worth it- since they were cold and delicious- and just what I needed on such a hot day!

And best of all? They’re pretty easy to make and completely customizable!

WHAT YOU’LL NEED:

  • 2 cups all-purpose flour
  • ⅓ cup cocoa powder
  • ½ cup sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2¼ cups whole milk
  • 4 tablespoons butter, melted
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 3 pints ice cream (any flavor you want! I used sea-salted caramel!)
  • ½ cup caramel sauce
  • ¾ cup chopped salted almonds
  • ½ cup rainbow sprinkles
  • ½ cup melted dark chocolate

READY? HERE’S WHAT YOU DO:

  1. MAKE THE WAFFLES: In a medium bowl, whisk the flour with the cocoa powder, sugar, baking powder and salt to combine.
  2. In a large bowl, whisk the milk with the melted butter, eggs and vanilla to combine. Add the milk mixture to the flour mixture and whisk to combine.
  3. Preheat the waffle iron. Lightly spray the iron with nonstick spray. Ladle batter into the waffle maker. Prepare the waffles according to the manufacturer’s instructions, 3 to 6 minutes. Repeat until all the batter is used.
  4. Cool the waffles to room temperature, then cut each into quarters.
  5. ASSEMBLE THE SANDWICHES: Scoop ½ cup ice cream onto one piece of waffle and top with another to make a sandwich. Repeat with the remaining waffles and ice cream. Transfer the sandwiches to the freezer until very firm, at least 2 hours.
  6. Dip or garnish the frozen sandwiches as desired into your caramel sauce and/oror melted dark chocolate sauce.
  7. Return the sandwiches to the freezer until ready to serve.

I’d like to try these again with mint chocolate chip (an even colder, more refreshing flavor) and incorporate different toppings in, as well! Maybe when the weather isn’t bordering 100 degrees outside, though. That might make these a little easier to put together!

Here’s hoping you all have a great start to your week! I have plenty more to share in the coming days!

In the meantime- have you entered my Beach-themed Summer Giveaway? There’s still time!

xx

– Ashley –

Backyard BBQ Recipes: Pesto Zoodles

by Ashley DeLargeLeave a Comment on Backyard BBQ Recipes: Pesto Zoodles

Good Morning, everyone! It’s officially Hump Day!

I was really excited to share this recipe I whipped up this past weekend for a quick outdoor brunch with friends, because not only is it a healthier alternative to regular pasta (which I love, don’t get me wrong)– but it’s also really flavorful and super easy to make!

You can buy “zoodles” (zucchini noodles) pre-made in the produce section at most grocery stores, but if you want to make them the old fashioned way- you can pick up an easy to use and inexpensive spiral vegetable slicer like THIS ONE. I use mine to make zucchini noodles, summer squash noodles, and butternut squash noodles for my Fall/Autumn recipes!

But let’s get back to this very tasty- and very green dish- that only takes about 20-25 minutes to prep and cook!

WHAT YOU’LL NEED:

FOR THE PESTO:

  • 2 cups fresh basil leaves
  • ⅓ cup pine nuts
  • ⅓ cup extra-virgin olive oil, or more as needed
  • 1 garlic clove, smashed
  • 3 tablespoons grated Parmesan cheese
  • Salt and freshly ground black pepper

ZOODLES:

  • 1 tablespoon extra-virgin olive oil
  • 4 zucchini, cut into noodles
  • 1 sweet onion, thinly sliced
  • Parmesan cheese curls, as needed for garnish
  • Red-pepper flakes, as needed for garnish (optional)

READY? HERE’S WHAT YOU DO:

  1. MAKE THE PESTO: In a food processor or blender, pulse the basil, garlic, pine nuts and grated Parmesan until coarsely chopped.
  2. With the food processor running, add the olive oil gradually and mix until the pesto is a thick paste. Add more olive oil as needed to adjust the consistency. Add salt and pepper.
  3. MAKE THE ZOODLES: In a large sauté pan, heat the oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the zucchini noodles and sauté until tender, 4 to 5 minutes more.
  4. Add the pesto and toss until the noodles are well coated.
  5. Serve warm, garnished with Parmesan curls and red-pepper flakes, if using, to taste.

What I loved most about this dish, apart from the taste- was that I didn’t feel overly full or stuffed after I ate a plate of it. I was satisfied and comfortable- and didn’t need to take a three hour nap while it sat in my stomach before I could feel energized or productive again. The zoodles were refreshing, filling- and delicious!

I’m looking forward to re-making this with a creamy Alfredo sauce in place of the pesto sauce at some point within the next week. I bet it’s going to be so good!

Here’s hoping you all have a terrific Wednesday! I’m off to work!

P.S. – Have you entered my Beach Giveaway?

xx

– Ashley –

Summer Sweets: Churro Bites with Chocolate Sauce

by Ashley DeLargeLeave a Comment on Summer Sweets: Churro Bites with Chocolate Sauce

Good Morning and TGIF, everyone! We made it to the weekend!

With sunny skies predicted in the forecast this weekend, I have a feeling I’ll be making a trip to one of my favorite local beaches to soak up a little sand and saltwater before I swing by my scheduled plans with friends over the next couple of days. I’m just so excited that my cold/flu is gone and I can spend more time outdoors again! I hate being cooped up inside during the Summertime- especially after the brutal Winter we had here in New England!

But before I wrap up some things at work and head off to enjoy some much-needed girl time (and whiskey) this evening, I wanted to share a fun recipe I tried out a little earlier this week- a bite-sized version of one of my favorite boardwalk snacks- and one I’m sure I’ll be eating when I hit the coast tomorrow.

I’m talking about churros, of course! The fried dough and cinnamon treat is so simple to make- but I am loving these mini versions (served with warm chocolate sauce!) It’s like bringing the boardwalk right into your kitchen- without having to fight off seagulls, of course.

WHAT YOU’LL NEED:

FOR THE CHURROS:

  • ½ cup milk
  • ½ teaspoon fine sea salt
  • 3 large eggs
  • ¾ cup sugar
  • 1 stick unsalted butter
  • 1¼ cups all-purpose flour
  • Vegetable oil, for frying
  • 1½ teaspoons ground cinnamon

FOR THE CHOCOLATE SAUCE: 

  • 4 ounces bittersweet chocolate, chopped
  • ½ cup heavy cream

READY? HERE’S WHAT YOU DO:

  1. MAKE THE CHURROS: In a medium saucepan, heat the milk, butter, salt and ½ cup water over medium heat. When the mixture comes to a simmer, add the flour and stir until well combined, about 2 minutes.
  2. Transfer the mixture from the saucepan to the bowl of an electric stand mixer fitted with the paddle attachment.
  3. Add the eggs one at a time and mix on medium speed to combine. Transfer the batter to a piping bag (or a gallon-size resealable plastic bag) fitted with a large star tip.
  4. In a medium saucepot fitted with a thermometer, heat 2 inches of oil to about 350°F. While it heats, mix the sugar and cinnamon together in a shallow bowl.
  5. Working in batches and being careful not to overcrowd the saucepot, pipe 2-inch strips of churro batter directly into the oil and fry until golden brown, about 4 minutes.
  6. With a slotted spoon, transfer the churros to a paper-towel-lined plate. While the churros are still warm, toss them in the cinnamon sugar to coat.
  7. MAKE THE SAUCE: Place the chocolate in a medium-size heat-safe bowl. In a small saucepan, bring the cream to a simmer. Pour the hot cream over the chocolate.
  8. Let the mixture sit for 30 seconds, then stir until smooth.
  9. Serve the churros immediately with the chocolate sauce on the side for dipping.

Keeping up with the boardwalk theme- I served these churros with ice cold and refreshing lemonade. The only thing that was missing was some saltwater taffy and a bottle of SPF50.

But really, these were so good and a lot of fun to make- particularly because they didn’t come out perfectly shaped. That didn’t take away from the taste, though! They were just as good as the ones you can buy at the beach!

Here’s hoping you all have a wonderful weekend filled with fun and sunshine. I’ll see you all again on Monday!

xx

– Ashley –

Drizzly Days, Royal Weddings and Doughnuts…

by Ashley DeLargeLeave a Comment on Drizzly Days, Royal Weddings and Doughnuts…

Good Morning and Happy Monday, everyone!

This week is shaping up to be a pretty busy one for me. I have a friend coming into town on Wednesday for a couple of days, Friday is the first day of the Boston Calling Music Festival- and Saturday I’m leaving for a weekend away in Washington D.C. to spend Memorial Day with friends who are flying in for a vacation. Between preparing for all of that and work- I have to make sure I stay on top of things (including getting enough sleep!)

Thankfully this past weekend was pretty laid back, and I was able to get some R&R without wasting the days. The weather, for the most part- was a bit gloomy- so staying indoors and under the comfort of blankets to watch the Royal Wedding bright and early on Saturday morning was nice (and what a beautiful ceremony it was!)

Afterwards, while the guests at Windsor Castle departed to enjoy some lemon elderflower cake at the reception- I decided to enjoy an indulgent treat myself- and braved the chilly temperatures and light drizzle to head to Harvard Square for a doughnut-pop up that was being hosted by Harvest. Although I had missed out on their take on the Duke and Duchess of Sussex’s wedding cake- I did pick up some of their tasty Strawberry Shortcake, Chocolate Caramel French Cruller and Blueberry Citrus doughnuts, instead.

On Saturday night, after catching up on some e-mails and resting my eyes for a quick refresher- I headed off to Mohegan Sun to meet with friends at the Bow & Arrow Sports Bar to eat some nachos and watch the Celtics and Red Sox (simultaneously.) On a completely unrelated note- how GOOD is Las Vegas’ hockey team? It’s their first season and they have just been dominating lately. It’s going to be so much fun to cheer them on and go to their games when I’m living in the area!

Sorry, I’m getting off track.

Yesterday, after running errands to save myself some time later on this week- I decided to savor the brief break in the rain//fog and soak up the sunshine that had peeked through the clouds up in New Hampshire. I drove along the coast just in time to catch high tide and sat by the water for a couple of hours before grabbing a bite to eat at The Beach Plum and heading home just as the sun started to set.

It was beautiful, peaceful, scenic, and super relaxing.

A little later on this week, I’ve got my trusty “Festival Survival Essentials” to share with you all in preparation for Boston Calling (hint- there’s a lot of sunscreen)– and on Friday- I’m giving everyone access to a playlist I’ve been gradually piecing together to help those of you looking for some new tunes for the Summertime to kick things off during the impending long weekend.

I’m so excited for the coming days and to share my adventures along the way. Be sure to peep my Instagram for the shots I snap while I’m out and about.

Until then, though- let’s power through this Monday and get it out of the way!

xx

– Ashley –