Somehow Buffalo Wings became the staple meal for the Big Game. And while lobster seems like an expensive, once in a while special treat, the price has come down lately so the price per serving of this recipe is quite reasonable.
This is a simple and yummy meal that’s ready in minutes. These are best served on top sliced frankfurter rolls just like is done in Maine . Look for these top sliced rolls at a grocer carrying Pepperidge Farms bakery goods.
The buns are baked so they are warm. Add the cold lobster salad mix into the hot buns and serve immediately. The contrast of the warm bun with the cold lobster is part of the experience in eating this dish.
Here’s what you’ll need to make these Lobster Rolls:
Split open the frankfurter rolls and butter lightly.
Bake the frankfurter rolls until lightly browned.
Combine the remaining ingredients to form a lobster salad and mix well. Season with salt, pepper, hot sauce and lemon juice to taste.
Evenly distribute the prepared lobster salad mix into the 8 buns.
† You may substitute side sliced rolls if unable to find top sliced frankfurter rolls.
†† Because the lobster salad is served cold, this meal turns out equally well with fresh cooked lobster, store cooked lobster or frozen cooked lobster meat from the grocers frozen food section. The latter frozen lobster is a cheat that saves a few steps in making this recipe.
Make something special for dinner with this pizza made using cauliflower as the crust. Yes, cauliflower the vegetable. Cauliflower and Mozzarella cheese are blended, then pre-baked into a crust. Then top with your favorite pizza toppings and bake. This pizza turns out very well and if no-one was watching you, they might not know that they were eating their vegetables with that pizza you served them for dinner. Secret veggie-agent-cooking. Shhh.
The first time you make this cauliflower pizza crust it may seem like a lot of work. Yet, like lots of things in life, once you get the grasp of doing it, you’ll find it’s a piece of cake.
So, first things first. Here’s what you’ll need:
1 pound (about 2 cups) “riced” cauliflower (“riced” – finely chopped to about this size of a grain of rice)†
Microwave riced cauliflower in a covered dish on high for about 4 minutes.††
Let stand covered for 1 minute.
Line a large baking pan or other flat dish with paper towel and spread out the cooked cauliflower and allow to cool for about 10 minutes.
Place cauliflower into a large mixing bowl and add the remaining ingredients. Mix well and form into a ball.
Line a round pizza pan with parchment paper then form the cauliflower dough into a round pizza crust and place on the pan.
Place a cookie cooling rack in the oven and slide the pizza crust on the parchment paper onto the rack and bake for 15 to 18 minutes until lightly browned.
Remove crust from oven. Let cool for 10 minutes.
Carefully flip crust over. Do this by placing round pizza pan on top of cooled crust and flip cookie cooling rack. Top with your favorite pizza sauce and toppings.
Return to oven and bake for 10 to 12 minutes until cheese is melted. Cook longer for a crisper crust or cook on a pizza stone.
Remove, slice, and eat white hot but not too hot!
† A food processor makes this step a breeze. Or you can check your grocer to see if they carry a prepared package of riced cauliflower. But it’s really not that hard to chop a cauliflower with a plain old kitchen knife.
††Microwave ovens vary so watch as you cook as yours might cook faster).
Pictures of step of preparing the Cauliflower pizza crust:
Here in Maryland, Old Bay Seasoning is almost as common as table salt so Old Bay is our go to seasoning. Originally Old Bay Seasoning was a seasoning for steamed blue crabs, yet it goes well with many other foods including fish, shrimp, crawfish and chicken.
For a quick, delicious weeknight meal that everyone enjoys, nothing could be easier than Old Bay Steamed Shrimp. This is a really fast meal when made using quick peel cleaned and deveined shrimp. Or use wild caught Gulf shrimp too. For real tasty finger food if made with peeled, cleaned and deveined shrimp.
Combine the Old Bay Seasoning, vinegar and water in a medium saucepan.
Bring to a boil. Add shrimp and stir gently. Cover.
Steam until tender; about 3 to 5 minutes.
Drain, remove shells.
Serve piping hot with lemon wedges and Old Bay Cocktail Sauce. If you cannot find Old Bay Seasoning locally, we have Old Bay Seasoning and Old Bay Crab Cake Classic in our online store. Old Bay Seasoning comes in 24 oz, 7.5 lb and 50 lb sizes:
Zatarain’s NEW Lower Sodium Jambalaya Mix is rich and tasty and has less salt to boot. This Jamablaya Mix has only 410mg sodium per 1/2 cup serving. Plus it’s another one pan meal from Zatarain’s. This recipe is for a family size stovetop meal.
A note about Andouille Sausage. We used packaged Hillshire Farms Andouille Sausage which is not too hot. Some Andouille Sausages have a lot of heat, so if you are using another type of Andouille that you are not familiar with, it’s wise to test the sausage flavor after cooking and before adding the rice mix. You might have to cut the quantity of Andouille back if it’s really spicy.
1 Cup of Hillshire Farms Andouille Sausage thinly sliced
1 Cup of Boneless Skinless Chicken Breast (or Thigh), cut up into 1/2″ chunks
In a very large skillet, cook the chicken and Andouille Sausage until done.
Add 2 cups of water and butter, cover, and bring to a boil.
Meanwhile mix the Jamabalya Mix together well, and measure out 1 cup. Seal remaining mix in a reclosable plastic bag.
Add the Jamabalya Mix to the sauce pan, stir well. Return to a boil, then cover and simmer for 20 to 25 minutes (until water has absorbed). Remove from heat and let sit for 5 minutes. Fluff the mix and serve.
Spatini Seasoning is a versatile mix of Italian seasoning typically used for preparing Spaghetti and other pasta sauces. Yet, Spatini Seasoning is widely used as a “secret ingredient” in many other meals. Today’s secret recipe is for a lean Turkey Meatloaf with no fillers. Just meat, seasoning, green pepper, onion, and Campbell’s Tomato Soup. It’s simplicity doesn’t portend the great taste of this recipe – we think you’ll be pleasantly surprised. While there are lots of recipes that use Campbell soups and it sort of feels like cheating, this Spatini Meatloaf Recipe is different, as the Tomato soup is used as a topping only — that is, it’s not incorporated into the Meatloaf mix. Plus, this recipe takes what is usually thought of as bland ground turkey and really jazzes it up.
In a large bowl combine to ground turkey, green bell pepper, yellow onion, Spatini, Italian Seasoning and egg. Mix well. An excellent way to do this is to wear a pair of disposable latex of nitrile gloves and dig in with your hands, mixing the meat mixture like you are kneading bread.
Place in a lightly oiled bread loaf pan.
Top with 1/3 to 1/2 can of Campbell’s Tomato Soup (cover and retain extra soup for leftovers)
Bake for one hour or until internal temperature reaches 165° F. Remove from oven. Let stand for 5 to 10 minutes.
Remove from pan to a serving plate. Serve with a fresh steamed vegetable and mashed potatoes.
This recipe makes about Eight 1/4lb servings, so you may have some leftovers. For a quick lunch, you may place a heated slice of meatloaf (cut in half to fit the roll) on a submarine roll, top with some of the leftover Tomato soup, (lettuce, sliced tomato, onions, and mayonnaise, if desired) and serve with potato or popcorn chips.
First, measure 2 1/3 cups of water into a 3 quart saucepan. Cover and bring to a boil.
Meanwhile, cut up 3 boneless and skinless chicken thighs into 1/2 inch cubes (this is easiest to do if the chicken is 1/2 thawed and so is still a little stiff from being frozen).
When the water is boiling add 1 tbsp butter and 1 1/3 cups of Zatarains’s Lower Sodium Creole Rice Pilaf Mix. Return to a boil, stir and shake the pan to level the rice to the water, then reduce heat to a simmer, cover and cook for 20 minutes.
While the rice cooks, cook the chicken in a non-stick skillet lightly oiled with olive oil. Turn often and cook through until the chicken is done. Set aside until the Zatarain’s Creole Pilaf Mix is cooked and no water is remaining.
Add the chicken to the Creole Rice Pilaf Mix, stir in well, then recover and set aside for 5 minutes. Then serve. Makes 4 servings.
Recently, Zatarain’s introduced a line of lower sodium, No MSG added rice mixes in their foodservice line. Today we’re featuring Zatarain’s Dirty Rice Mix, 50% lower sodium. Click here to see the Nutrition Facts for Zatarain’s Dirty Rice Mix. Three great things about this recipe are 1) it’s a one pan meal so there’s less cleanup, 2) there’s virutally nothing to cut up, no prep time is need, and it’s ready in about 30 minutes, and 3) it’s flavorful, low in sodium and when cooked with lean ground turkey, it’s low in fat.
Brown the lean ground turkey in a very large skillet (12 to 14 inch wide) – remember this is a one pan meal. Break up any chunks with the end of the spatula while cooking and turning.
Add 4 cups of water and bring to a boil. Meanwhile, follow the next step.
The Zatarain’s Foodservice Mix is intended to make one box steam table pan of Dirty Rice. That’s a lot rice for a home setting, so we have to make an adjustment. First, shake the bag well, then pour into a large enough bowl to hold the package ingredients and have some extra space to allow you to mix. We found a 3 quart metal bowl works well. Mix the seasonings into the rice mixture with a tablespoon for 20 to 30 seconds (until well blended).
Measure 2 cups of the Zatarain’s Dirty Rice Mix and add to pan. Mix the rice into the pan evenly. Cover. Return to a boil, reduce heat to a simmer and cook for 20 to 25 minutes, or until all water is absorbed. Remove from heat, let sit covered for 5 minutes. Remove lid, stir to fluff. Serve.
Makes about Fifteen 1/2 cup servings. It might be worth considering cutting this recipe in Half:
This is a break from the typical lasagna and is 10 times easier to make. With the standard “right side up” lasagna it takes a good bit of effort to cook the lasagna noodles, the meat sauce and mix the cheeses, and then layer them all together before baking the meal. This recipe leaves out several of those steps and doesn’t use lasagna noodles at all. This Lasagna is made in two steps, first the noodles and cheese are baked, and then a meat sauce is made while the pasta & cheese are baking. Finally the meat is place over top of the baked noodles and cheese forming the “upside down” lasagna.
1 lb of Your Favorite Vermicelli or Fettuccine Pasta
1 lb Ricotta Cheese
1/2 lb Mozzarella Cheese
1/2 lb Provolone Cheese
1/4 cup Grated Parmesan Cheese
Cook the pasta according to package directions to al dente. Drain and rinse with cool water. Meanwhile, mix the cheeses together in a large bowl. Add the cooked pasta, and mix well using your hands. Bake in a 350° F oven for 30 to 40 minutes until top is browned. We use an aluminum disposable baking pan because after baking the cheese and pasta a regular baking pan is hard to clean.
Lasagna right out of the oven
1 pound lean ground beef or ground turkey
1/2 cup chopped onion
1 15oz can tomato sauce
3 tbsp Spatini Seasoning
1/2 cup water
Cook the ground beef or turkey in a 3 quart sauce pan, mixing around and breaking up the ground meat into fine chunks. Add the chopped onion and cook for 1 to 2 more minutes. Then add tomato sauce, Spatini and water. Mix well. Lower heat to simmer and cook for 10 minutes, stirring occasionally.
Assemble the Upside Down Lasagna
Cut a 4″ x 3″ piece of the cooked pasta/cheese and place on serving plate. Top with 1/2 cup of meat sauce. Sprinkle with fresh grated Parmesan Cheese. Serve with Garlic Bread.
This is an absolutely delicious recipe for shrimp. It’s among our “keeper recipes”. The picture shows the shrimp served over Cajun Dirty Rice.
2 tbsp canola oil
1/2 cup julienne onion
1 pound 26/6- shrimp, peeled, deveined
1/2 cup chili sauce
1 tbsp Old Bay Seasoning
1 cup chicken stock
Cook onion in oil until tender, about 4 to 5 minutes. Add cleaned shrimp, chili sauce, chicken stock, and Old Bay Seasoning. Cook, turning often for 4 to 5 minutes (or until shrimp are cooked and pink.