Baked Stuffed Lobster

Baked Stuffed Lobster

Photo © Virginia Wright | Baked Stuffed Lobster

Summary: This is an easy and delicious lobster recipe that will “Wow” your guests!

Ingredients

  • 6 live lobsters, boil 2, leave 4 alive.
  • Unseasoned breadcrumbs (enough to fill the cavities of 4 lobster)
  • 1 stick of butter, melted
  • 1 cup crab meat, cooked

Instructions

  1. Pick the 2 cooked lobster and put the meat in a bowl, add crab, unseasoned breadcrumbs, and a stick of melted butter, mix thoroughly.
  2. Slice the live lobsters from head to tail fins and clean out the internal guts, leaving the inside meat intact. ( I always rinse the inside of the lobsters to make sure all is removed.)
  3. Stuff the lobsters with the stuffing and drizzle with butter.
  4. Bake for twenty minutes loosely covered with aluminum foil in a preheated 350 degree oven.
  5. Melt extra butter for dipping. Serve with fresh corn on the cob.

    Photo © Virginia Wright | Checking doneness

Cooks noteLobster can be stuffed with “lobster only” if preferred. Also for an extra treat for seafood lovers…scallops sautéed  in butter can be added to crab and lobster when making stuffing.
Preparation time: 30 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

Recipe Contributor: Author, Launa McNeilly

You can read more about Launa on her Amazon.com Author Page.

Pineapple and Grape Smoothie

Let's Make a Smoothie

The other day I was reading comments from my Google+ circles, and one of the circle members asked of others what we’d had for our breakfast that day– I had eaten, and posted what I fixed that morning.

Out of curiosity, I perused the comments seeing what everyone else had eaten; when I came upon a commenter that told she had a pineapple and grape smoothie with oats. I thought it sounded really healthy, and knew that viewers here on The Recipe Weekly would enjoy her recipe. I emailed the commenter to let her know that I would be interested in having her recipe so that I could post it here on The Recipe Weekly. The commenter was very prompt in getting it to me, and I wanted to be sure and be prompt about getting it posted for this weeks post.

So the next time you wonder what should be for breakfast– try this delicious, healthy breakfast recipe that is also quick and easy to make! Enjoy.

Summary: A healthy breakfast for two that is super simple to make. Made with pineapple, grapes, yogurt, milk, oats, and honey.

Ingredients

  • 1 cup of fresh or can (drained) diced pineapple
  • 1/2 cup of green seedless grapes
  • 1 cup of low fat vanilla or plain yogurt
  • 1 cup of low fat milk
  • 1/8 of a cup of oatmeal
  • 1 tablespoon sugar or honey if desired for sweetness
  • 1/4 teaspoon of ground cinnamon
ENJOY!
Leeza :)

Instructions

  1. Combine all ingredients in a blender… process until desired smoothness…

Preparation time: < 5 minutes

Cooking time: N/A

Number of servings (yield): 2

My rating 5 stars:  ★★★★★ 1 review(s)

Recipe contributor: Leeza Maez

Recipe Contributor: Leeza Maez

 

Spicy Honey Butter Recipe

Honey Butter Recipe

Recipe: Spicy Honey Butter Recipe

Summary: This is a delicious, quick and easy honey butter recipe with a dash of spice.

Ingredients

  • 1 cup softened, butter or non-hydrogenated margarine
  • 1/2 cup pure honey, more or less–
  • 1/4 cup sifted, confectioner’s sugar
  • 1/8 tsp pure or Mexican vanilla
  • 1/2 tsp Korintje cinnamon or (add just a dash of your favorite cinnamon, to your taste)

Instructions

  1. Place all ingredients in a bowl and blend until fluffy, for about half a minute. Voila! This is a delicious, quick and easy honey butter recipe with a dash of spice. The whole family can enjoy this spicy butter on their hot, fresh, and out of the oven biscuits. Store covered, in the refrigerator.
  2. RC: VW © Virginia Wright

Preparation time:

Cooking time:

My rating 5 stars:  ★★★★★ 1 review(s)

Wicked Good Whoopie Pie Recipe

Summary: Ayuh, Another Good Old Fashioned Recipe…Whoopie Pies are one of my family’s favorite desserts, one that they ALWAYS ask me to bake whenever we all get together. Whoopie Pies are easy to make, just time consuming– so set aside a whole afternoon for making this Old Fashioned New England Treat!

Whoopie Pie Ingredients

Whoopie Pie Ingredients

Ingredients

  • 1 1/2 c. butter
  • 3 c. w. granulated sugar
  • 6 eggs
  • 1 c. dark baking cocoa
  • 7 c. +/- unbleached all purpose flour
  • 3 tsp. baking powder
  • 3 tsp. baking soda
  • 2 tbsp. pure vanilla
  • 3 c. milk – 3 tbsp.
  • 1 1/2 tsp. salt (optional)
Whoopie Pies

Whoopie Pies

Milk – Filling #1:

  • 6 c. powdered (confectioner’s) sugar
  • 3 sticks butter
  • 3 tsp. pure vanilla extract
  • 1/4 – 1 c. milk (depends on desired consistency)

Egg Whites – Filling #2

  • 3 sticks butter
  • 6 c. powdered (confectioner’s) sugar
  • 6 egg whites
  • 6 tsp. pure vanilla extract
  • Pinch of salt

Instructions

  1. In large mixing bowl cream butter, sugar and eggs

    Testing Whoopie Pie

    Testing Whoopie Pie

  2. . In separate bowl mix cocoa, flour, baking powder, and baking soda.
  3. Add flour mixture two cups at time. After each flour addition add 1 cup of milk. Batter will be thick.
  4. Line a baking sheet with Parchment paper and spoon a heaping tbsp. of batter on the baking sheet, spacing your whoopie pie batter 2 inches apart.
  5. Bake in preheated 375 F degree oven for ten minutes.
  6. Test Whoopie Pie with wooden toothpick in the center, if it comes out clean– it’s probably done.
  7. Take out of oven and let cool on baking sheet before removing to cooling rack.
  8.  Frost one side of a whoopie and put cover on.
  9.  Wrap in wax paper, then plastic wrap or put in a sandwich bag.

                                                                                   Milk – Filling #1 Instructions:

Whoopie Pie

Whoopie Pie

  1. In a large bowl, beat butter, sugar, and milk; stir in the vanilla extract and continue mixing until well blended.

Egg Whites -Filling #2 Instructions:

  1. In a large bowl, beat butter, sugar, salt, and egg whites; stir in the vanilla extract and continue mixing until well blended.

Cooking time: 10 minute(s)

My rating 5 stars:  ★★★★★ 1 review(s)

 

Please visit often to see what The Recipe Weekly is Cooking up next…

-Virginia

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

Twitter: @therecipeweekly

Facebook: http://www.facebook.com/therecipeweekly

Submit a recipe for possible publication on The Recipe Weekly

* Need help adapting a recipe to a healthier version? Ask for suggestions!

© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.

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How to Cook Dandelion Greens & Recipes

Recipe: How to Cook Dandelion Greens

Summary: There are various ways to cook dandelion greens, an edible weed, this post includes two of them- plain with butter or olive oil and tossed with bacon.

Ingredients

  • Dandelion Greens
  • Bacon
  • Hot Red Pepper Flakes
  • Salt
  • Pepper
  • Butter
  • Olive oil

Instructions Recipe 1

  1. Gather, wash, and cook greens.
  2. Drain cooked dandelion greens well.
  3. Serve with butter or a drizzle of olive oil.
  4. Dash of salt and pepper, to taste.
  5. For serving dandelion greens w/ bacon & hot red pepper flake follow directions for cooking dandelion greens.
  6. Cut-up bacon in 1-inch pieces, cook well.
  7. Add drained dandelion greens to bacon, toss.
  8. Add a sprinkle of hot red pepper flakes.
  9. Dash of salt and pepper, to taste.

Preparation time: 30 minute(s) Cooking time:

Number of servings (yield): 8

My rating 5 stars:  ★★★★★ 1 review(s)

Recipe 1

Handful of Dandelion Greens - Wild Greens
How to Cook Dandelion Greens – Wrap your hand around the dandelion greens and make your cut at the base of the plant.

About Dandelion Greens

Picking Dandelion Greens | Pick a lot of dandelions as they shrink down considerably
Dandelion Greens – Pick  a Bag Full

In the spring of the year dandelion greens are found everywhere you look. It’s one of the first edible weeds that you can eat from the blossom (head) to the root.

How to Cook

It’s a simple wild green to fix, and can be used in many ways. Everything from tea to sauteing the roots. To get started, go find your dandelion patch– First, wrap your hand around the dandelion greens and make your first cut at the base of the plant. I use sharp kitchen scissors and cut leaves enough to fill a plastic shopping  bag full.

Last week I cooked up a batch of wild greens for the family, yummy—they are already asking for more!

Every spring we harvest this free delectable wild green, when there isn’t anything else growing.

Once I get our bag of greens, I clean one side of the kitchen sink, then fill it with cold water.The leaves are placed in the water and cleaned by swishing them well. I use a very large kettle with a lid to put greens in.

Large Kettle | for cooking dandelion greens

Dandelion Greens Blossoms

Dandelion Blossoms | Flowers (Head)

You can just taste the healthiness in these wild greens, and is a great edible weed that you can forage for in early spring!

 

Dandelion Greens w/ Bacon & Hot Red Pepper Flakes | Recipe 2

Follow all the same directions for cutting, cleaning, and cooking your greens. Drain. You should have about 4-cups of greens once boiled down.

Bacon pieces for sauteing dandelion greens in.
Cut-up bacon in 1-inch pieces to cook dandelion greens in.

Cut-up bacon in small 1-inch square pieces, fry until done.

Take your 4-cups of well-drained dandelion greens and place them in the fry pan with cooked bacon and grease; toss.

 Serve dandelion greens hot; with a sprinkle of hot red pepper flakes, and a dash of  salt, and pepper.

 


Battered Fried Dandelion Blossoms (Heads-Flowers)

Battered Fried Dandelion Blossoms (Heads-Flowers)

 

 

 

 

 

 

Go to next recipe…

Batter-Fried Dandelion Blossoms Recipe 

++++++++++++++++++++++++++++++++++++++++++++++++++++

Please visit often to see what The Recipe Weekly is Cooking up next…

-Virginia

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

Twitter: @therecipeweekly

Facebook: http://www.facebook.com/therecipeweekly

Submit a recipe for possible publication on The Recipe Weekly

* Need help adapting a recipe to a healthier version? Ask for suggestions!

© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.

[My Books [Contact Me [Recipe Submission] [Sign-up]

Batter-Fried Dandelion Blossoms

Ingredients

  • 2 c dandelion blossoms
  • 1 egg, slightly beaten
  • 1 c milk
  • 1 c self-rise flour
  • 1/4 tsp pepper
  • 1 tbsp onion powder
  • ¼ tsp cumin
  • 1 tbsp basil
  •  Light olive oil for sautéing
  • 1/2 tsp garlic salt

Instructions

When you go out hunting for your dandelion blossoms, you will need certain tools, scissors and a 2-cup measuring cup to collect blossoms in.

 

 

 

 

 

 

Pick blossoms just before using, as the blossoms will close up quickly after cutting. Cut

Cutting Dandelion Greens | Blossoms (Heads)

Cutting Dandelion Greens | Blossoms

dandelion blossoms right under the base of the head, avoiding bitter stems. Fill a bowl with water, put blossoms in and rinse well; place on paper towels and gently pat dry.

Beat the egg, and milk in medium size bowl; add flour, pepper, onion powder, garlic salt, and savory herbs– cumin and basil. Mix well. Dip each flower head into the batter, one at a time.

 

 

 

Sauté flower blossom in olive oil, until golden brown. Drain on paper towels, or  a clean brown paper bag. Serve hot.

 

 

 

 

 

How to Cook Dandelion Greens & Recipe (s)

 

I hope you enjoy this recipe. Please visit often to see what The Recipe Weekly is cooking up next…

-Virginia Wright

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

Twitter: @therecipeweekly

Facebook: http://www.facebook.com/therecipeweekly

Submit a recipe for possible publication on The Recipe Weekly

* Need help adapting a recipe to a healthier version? Ask for suggestions!

© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.

[My Books [Contact Me [Recipe Submission] [Sign-up]

Eating Wild Greens | & Recipes for Dandelion Greens and Batter-Fried Dandelion Blossoms & More

By Virginia Wright

Eating “Wild Greens” from your own backyard in the spring of the year is a delicacy to some and a foreign idea to others. Some people see Dandelions pop up in their yard with their fluffy yellow flowers and think it’s time for the weed killer. Think again. STOP! Don’t kill the Dandelions. If you haven’t ever eaten the sharp toothed leafy green, try it. While you are at it, eat the blossoms too!

In my next few recipe posts on The Recipe Weekly, I’m going to include “How to Cut, Clean and Cook Dandelions,” and include Recipe(s) like my family’s favorite Batter-Fried Dandelion Blossoms. This post is all about sustainable eating. Hopefully I will turn you into a wild greens eater like my family!

GO TO >RECIPE: BATTER-FRIED DANDELION BLOSSOMS

Have you ever thought about the “What if’s?” If so…Do you know what type of plants you can eat safely to help subsidize your food budget if it is necessary? I came across an article on the web site called The Art of Manliness; it is very interesting, great photos, and super useful information.

Surviving the Wild 19-common edible plants

http://artofmanliness.com/2010/10/06/surviving-in-the-wild-19-common-edible-plants/

What if…food gets priced so high you can’t afford to buy it– but you still have yourself and a family to feed? Do you know how to forage for edible wild greens? Are you prepared for sustainable eating? The information in this article will show you how to find, cut, and prepare a wild green that is a powerhouse of nutrients! Go no further than your back yard this spring and cook-up a batch of Dandelion Greens!

Dandelions (Taraxacum officianale)

You can eat the “whole” dandelion plant—the flower, leaves, and the root. As a matter of fact, what one might discard generally as a weed and poison with herbicides, can be used and eaten like you would any other greens you are familiar with (i.e., Swiss chard, Spinach, Collards or Beet Greens).

Dandelion root is used as food, and is a culinary treat boiled, cut-up, and stir-fried in olive oil, and sprinkled with a little garlic salt. It is also used for medicinal purposes.

  • Dandelion roots can be washed, and used to make tea.
  • The fresh tender Dandelion leaves of early spring can be cut, washed, and eaten fresh in salad, or boiled, then served with butter, salt and pepper.
  • Dandelion Flower Blossoms can be battered up and sautéed to a crispy golden delicacy.

Usually in the spring, before anything else can be grown in our gardens, dandelions are seen popping up everywhere. It’s a sustainable edible plant, wild greens, that are not only pretty to look at– but are fun to eat! Dandelions are super healthy and nutritious for us too.

Dandelion Nutritional facts:

Nutritional facts by National Nutrient Database for Standard Reference
Release 24   Software v.Release 1.0 3/30/12

Nutrient Unit

Value per 100.0g
# of Data Points Std. Error

 
cup, chopped
 
55g

Proximates
Water

g

85.60

47.08

Energy

kcal

45

25

Energy

kJ

188

103

Protein

g

2.70

1.48

Total lipid (fat)

g

0.70

0.38

Ash

g

1.80

0.99

Carbohydrate, by difference

g

9.20

5.06

Fiber, total dietary

g

3.5

1.9

Sugars, total

g

0.71

0.39

Minerals
Calcium, Ca

mg

187

103

Iron, Fe

mg

3.10

1.70

Magnesium, Mg

mg

36

20

Phosphorus, P

mg

66

36

Potassium, K

mg

397

218

Sodium, Na

mg

76

42

Zinc, Zn

mg

0.41

0.23

Copper, Cu

mg

0.171

0.094

Manganese, Mn

mg

0.342

0.188

Selenium, Se

µg

0.5

0.3

Vitamins
Vitamin C, total ascorbic acid

mg

35.0

19.2

Thiamin

mg

0.190

0.104

Riboflavin

mg

0.260

0.143

Niacin

mg

0.806

0.443

Pantothenic acid

mg

0.084

0.046

Vitamin B-6

mg

0.251

0.138

Folate, total

µg

27

15

Folic acid

µg

0

0

Folate, food

µg

27

15

Folate, DFE

mcg_DFE

27

15

Choline, total

mg

35.3

19.4

Vitamin B-12

µg

0.00

0.00

Vitamin B-12, added

µg

0.00

0.00

Vitamin A, RAE

mcg_RAE

508

279

Retinol

µg

0

0

Carotene, beta

µg

5854

3220

Carotene, alpha

µg

363

200

Cryptoxanthin, beta

µg

121

67

Vitamin A, IU

IU

10161

5589

Lycopene

µg

0

0

Lutein + zeaxanthin

µg

13610

7486

Vitamin E (alpha-tocopherol)

mg

3.44

1.89

Vitamin E, added

mg

0.00

0.00

Vitamin D (D2 + D3)

µg

0.0

0.0

Vitamin D

IU

0

0

Vitamin K (phylloquinone)

µg

778.4

428.1

 Check out this book on Amazon by  Peter A. Gail, Ph.D., titled “The Dandelion Celebration-The Guide to Unexpected Cuisine.”  

 

And this one to learn more about the dandelion delicacy and other edible wild plants…

Edible Wild Plants:Wild Foods From Dirt To Plate (The Wild Food Adventure Series,Book 1)

Dandelions are a slightly bitter tasting green but are chock-full of nutrients, these sharp toothed leaves offer an excellent source of calcium, vitamins A, C, E and K, as well as fiber, to name just a few. Dandelion greens are available for harvest during spring and early summer and up until fall of the year; be on the lookout in your own backyard.

Herbicides are the downside of this article…when you go out and collect dandelion greens, an organic plant that grows in nature most naturally all over lawns—be sure and get them from a clean source. Check in a neighbor’s yard, and talk with the owner to make sure the dandelion greens are “non-treated” (without herbicides).

Herbicides, (also commonly known as weed killers, are pesticides used to kill unwanted plants.)

Source: http://en.wikipedia.org/wiki/Herbicides

  • Dandelion greens are a good source of protein; you get 2.7 grams of protein per one cup serving. That is more than in ¼ cup of pecans, which delivers– 2.5 grams per serving.
  •  Eating just one cup of dandelion greens gives your body 187 mg of calcium; a cup of milk has (300 mg). When you eat dandelions you are getting a good portion of your bone building calcium right in your greens. For those who are lactose intolerant, getting your calcium in your greens is a real nice benefit.
  •  Cut, wash, and eat young dandelion tender leaves (raw) in a fresh garden salad.
  • Dandelion greens make a wonderful addition to other garden veggies in you already have in your salad. Cooks note: the young leaves are not as bitter. Save the larger leaves for boiling or pan-frying.

These tidbits about dandelion greens are only a couple of the nutritional facts that I collected—dandelions are definitely a powerhouse of antioxidants and other nutrients as you can see in the nutritional chart I’ve included.

Many people destroy dandelions on their lawns with herbicides each year. Please start looking at dandelion greens differently…STOP! Now go grab your scissors, measuring cup, and start eating dandelions the “wild greens” that are a super nutritious food!

Systemic Pesticides: Chemicals You Can’t Wash Off   Washing or peeling fruits and vegetables before you eat them won’t protect you from systemic pesticides.  Read more: http://www.motherearthnews.com/organic-gardening/systemic-pesticides-zm0z10zrog.aspx#ixzz1j0W0pQdr

Dave’s Bees

Source: http://davesbees.com/blog/2011/05/13/poison-in-our-food/

See also: http://www.davesbees.com

Honeybees & Dandelions The dandelion is one of the earliest plants that are available for human consumption in the spring as I’ve discussed previously, and it is one of the earliest plants available for an amazing insect, and one of our greatest pollinators, the honeybee.

Now, when you look upon Dandelion Greens– I hope you have a better respect for this weed, which is such a nutritious plant and an antioxidant powerhouse. Don’t take out the poison to kill this plant. If you aren’t fond of dandelions, pass them on to someone that would enjoy this delectable wild green– or leave them for the pollinators. Mow, if you must- but eat a few batches first, and save a patch for the pollinators.

More dandelion info: http://www.wildmanstevebrill.com/Plants.Folder/Dandelion.html

 

Please visit often to see what The Recipe Weekly is Cooking up next…

-Virginia

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

Twitter: @therecipeweekly

Facebook: http://www.facebook.com/therecipeweekly

Submit a recipe for possible publication on The Recipe Weekly

* Need help adapting a recipe to a healthier version? Ask for suggestions!

© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.

[My Books [Contact Me [Recipe Submission] [Sign-up]

Recipe and Food Blogs

The Recipe Weekly hosted by Virginia Wright, is a Recipe and Food Blog that is an ongoing project! Every week The Recipe Weekly will be updated with  a new recipe, article, cooking tips, or the like. I hope that everyone bears with me– as this web site is a work in progress…

We welcome Tried and True Recipe Submissions , simply send us a recipe that you have created or tried, and if the recipe review board try’s it and gives it a thumbs up, we will notify you when the recipe is in queue for publication.

Are you having trouble with adapting a recipe? What would you like to do– e.g., cut the fat, lower the sugar? I’d love to hear from you! Simply send me an email and see what the “Queen of Recipe Adaptation” comes up with for you…

All the best,

The Queen :-)