Lobster Tails broiled with butter

It may sound like a fantastic splurge for have lobster tails for dinner, but at the grocery the other day they had frozen raw lobster tails for $6 each.  I couldn’t resist picking up a couple for dinner.  Oh so delicious.  They were about 6 o.z. each and we thawed them before cooking. I let Charles do all the hard work; he cut the shells open and made a tasty butter with lemon and garlic to drizzle over them.

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  • lobster tails
  • butter
  • lemon, garlic, salt, pepper, or any desired seasonings

Cut open top of shells and remove the first few segments of shell.

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Drizzle with butter; plain or seasoned to your liking and broil 2 – 3 inches from heat or about 1 minute per ounce; we did ours for about 7 minutes; shells will turn bright and meat will be white and lightly toasted. Serve with extra butter for dipping.

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Enjoy ~ Kimberly

Baked Pears with brown sugar and cinnamon

Just a really quick post today.  I made some baked pears for dessert tonight; a super simple recipe. I used canned pears so they didn’t need much oven time, just enough to heat through and melt the butter and brown sugar.

  • 1 can pear halves
  • 2 Tbs brown sugar
  • 1/8 tsp cinnamon

Butter a small baking dish; use plenty of butter the extra will melt into the sauce.  Drain pears and spread in single layer.  Sprinkle with brown sugar and cinnamon.  Bake at 375 degrees for 15 – 20 minutes.

Enjoy ~ Kimberly

Spaghetti Squash with lemon and goat cheese

I had half of a spaghetti squash that needed used so I decided to pair it with some goat cheese.  I really liked this combination.  I wish I could have gotten a better photograph but something about the shade of the squash seems to distort he color and I didn’t really have the time to find some better lights today.  Anyway, here is the recipe for today.

  • 1 1/2 cups spaghetti squash
  • 1 Tbs butter
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp cayenne pepper
  • juice of half a lemon
  • a bit of soft goat cheese

In skillet melt butter; add squash, garlic, salt, pepper, and cayenne.  Cook for about 4 minutes or until heated through.  Squeeze lemon juice on top and stir.  Serve with a little goat cheese stirred in just before serving.

Enjoy ~ Kimberly

Lemon Buttered Green Beans

I bought a little package of fresh green beans at the store today and thought I’d pair them with a little lemon.  I rather liked the results; it was really simple to do and a refreshing change.

  • 8 o.z. fresh green beans
  • 1 Tbs butter
  • salt and pepper
  • 1 lemon

Melt butter over medium to medium high heat add green beans season with salt and pepper and toss together.  Cover and cook for about 7 minutes stirring occasionally. Meanwhile zest the lemon. Once green beans are desired tenderness remove from heat and season with lemon zest and juice from half of the lemon.

Enjoy ~ Kimberly

Simple Chicken Piccata

I wasn’t able to post yesterday due to my internet being down!  Anyway, I am back up and running so without further ado….

I made a simple chicken piccata.  I opted to just use lemon juice and omit the often used wine.  I also didn’t have any fresh parsley on hand so I left that out; dried parsley just doesn’t do much but add a bit of color. The flavor came out great; fresh squeezed lemons add just the right touch and the capers compliment everything nicely. I like to season my flour for the chicken and keep the little bit of sauce simple


Simple Chicken Piccata

  • 2 boneless chicken breasts
  • 2 Tbs olive oil
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne
  • zest of one lemon
  • juice of one lemon
  • 1 Tbs butter
  • 2 Tbs capers

Pound chicken breasts until thin; cut each into about 4 pieces.

Combine flour, salt, pepper, cayenne and lemon zest.  Dip chicken pieces into flour combination.  In hot skillet with olive oil fry chicken pieces until cooked through and brown on both sides; about 3-5 minutes each side.

Add capers, butter, and lemon juice to pan and heat through and serve over pasta or rice if desired.

Enjoy ~ Kimberly

Peas and Mushrooms

I was trying to decide what veggie to fix for dinner tonight and I remembered a Portobello mushroom I had picked up a couple of days ago.  I asked Charles how peas and mushrooms sounded and he went into story mode.  Telling me tales of his grandma fixing peas and mushrooms for special dinners.  Sometimes it was pearl onions instead of mushrooms, but the mushrooms were always his favorite.  She usually used canned mushrooms as far as he could recall; canned mushrooms will work perfectly too just omit the first step of cooking the mushrooms and add everything at the same time.

Peas and Mushrooms

  • 1 cup diced mushrooms
  • 1 Tbs butter
  • salt and pepper
  • 2 cloves minced garlic
  • 12 o.z. frozen peas
  • 1/4 cup water

Melt butter in skillet and add mushrooms; season with salt and pepper.

Cook for about 5 minutes or until desired tenderness. Add peas, garlic, and water.  Cover and simmer for 5 – 7 minutes.

Enjoy ~ Kimberly

Angel Hair Pasta with Broccoli and Parmesan

We tried for a lighter lunch today.  Usually my pasta dishes are very heavy so I thought I would try to lighten it up a bit.  I really did enjoy this.  Full of flavor and totally delicious.

Angel Hair Pasta with Broccoli and Parmesan

  • 8 o.z. uncooked angel hair pasta
  • 2 cups fresh broccoli cut into bite size pieces
  • 1 Tbs butter
  • 2 cloves garlic chopped
  • 1/2 tsp thyme
  • 1/2 tsp crushed red pepper
  • 1/2 tsp salt
  • pepper to taste
  • 1/2 cup reserved pasta water
  • 1/4 cup parmesan cheese

Bring large pot of water to boil.  Add a bit of salt and angel hair pasta.  Cook for 2 minutes; keep boiling and add broccoli and cook for about 3 minutes more.  Pasta should be cooked to desired doneness and broccoli should be just tender.  Reserve 1/2 cup of cooking water and drain pasta and brocoli.  Set aside.  Melt butter in skillet.  Over medium heat add garlic, thyme, crushed red pepper, salt and pepper.  Cook for about 3 minutes allowing garlic flavors to release but not toast.  Add reserved pasta water and toss with pasta and broccoli.  Stir in 1/2 of the parmesan and garnish with the rest just before serving.

Enjoy ~ Kimberly

Simple Pasta with Goat Cheese and Tomato ~ great for using up leftovers

Just a really quick post today.  I try to always cook a bit of extra pasta so that I have an easy side dish I can throw together at a moments notice.  Even just buttered pasta tossed with fresh garlic or garlic powder and a sprinkle of salt and pepper is delicious. I however still have tomatoes in my garden and I try to keep goat cheese in my fridge so this combination just seemed natural.  Perhaps not my prettiest side dish, but oh so tasty ~ fresh basil would be amazing in this too.

Simple Pasta with Goat Cheese and Tomato

  • about 2 cups cooked pasta
  • 1 Tbs butter
  • 1/2 cup fresh tomatoes
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 2 o.z. goat cheese

In skillet combine cooked and drained pasta, butter,tomatoes, salt, and garlic; heat through.  Stir in goat cheese just before serving.

Enjoy ~ Kimberly

Fresh Green Beans with Mushrooms

Just a quick post today about the green beans I made last night with our meatloaf.  I’d bought these at the farmers market a couple of days earlier and didn’t have a chance to cook them right away.  I decided to do a bit of a sauté / steam method.  Very tasty; still very crisp and the full flavor of fresh green beans.  As a kid I didn’t like that taste but I do so enjoy it now.  The mushrooms were the perfect complement.

Fresh Green Beans with Mushrooms

  • 2 Tbs butter
  • 1 large quart basket of fresh from the garden green beans
  • 1 large Portobello mushroom
  • salt, pepper, and granulated garlic

Wash and trim green beans.  In medium skillet melt butter and add mushroom cut into large chunks.  Add green beans and cover; cook for 5 minutes over medium heat. Season with salt, pepper and garlic if desired; stir and cover; cook an additional 5 minutes or until desired tenderness.

Enjoy ~ Kimberly

Lemon Broccoli

I bought some broccoli at the farmers market today …. in retrospect I should have known it wasn’t the best idea.   Broccoli doesn’t like this much heat and it’s been very hot.  It tends to get bitter and I am not a huge fan of bitter.  I did a little research on how to remedy this and combined the best ideas I could find.  I must agree that it worked.  I first blanched the broccoli with a little vinegar in the water … this probably did the job alone, but I decided I wanted a lemon butter seasoning so I went ahead with my plans.  It came out very well; I must confess I purchased this fresh from the farm I did have to remove a couple of worms … they happen; I’d much rather pick out pests than contend with pesticides.  After blanching I found the 2 rather easily.  Soaking in salt water before beginning also helps so make sure and wash and check your veggies thoroughly.

Lemon Broccoli

  • 12 o.z. fresh broccoli
  • 1 quart water
  • 1/4 cup white vinegar
  • 1 tsp lemon zest
  • 1 Tbs butter
  • juice of one lemon

Bring water and vinegar to boil.  Add broccoli and boil for 1 – 2 minutes.  Immediately drain and submerge in ice water for 2 minutes.  Drain and set aside until ready to cook.  In sauce pan melt butter, add lemon zest and lemon juice.  Cook broccoli 4 – 5 minutes until heated through.

Enjoy ~ Kimberly