Lobster??

Friday I went to Costco right when they opened to pick up a few things (mainly milk). Check-out was speedy because the lines were short for once! Upon arriving home and unloading the car I realized that I had something that I did not buy (nor would really consider purchasing) in my cart and this something was $32 worth of lobster!

Immediately I called Costco and proceeding to explain how I was surprised to find this with my other items. Apparently the old man in front of me had purchased them but it was left on the check stand and was put into my cart instead. Joe (real name) thanked me for my honesty but said that the man had already come in realizing he had been robbed of his pricey dinner and told me to enjoy the lobster because if I brought it in they would have to throw it away!

First of all, I like seafood but have had lobster like maybe once (can't remember if it was crab or lobster) so I had no idea what to do with it!

If you ever have this problem here's what you do:



Cut shell in half right down the middle.
Combine butter, garlic, paprika, salt and pepper and pour over lobster
Broil 15 minutes
Garnish with lemon juice and have the butter sauce from above in little bowl for dipping


It was tasty!

Tasty Tuesday

Spinach Artichoke Tortellini Salad
This one is tasty and the leftovers taste great days after preparation.

Salt and freshly ground black pepper, to taste

1 12-16 ounce package of tortellini, I bought the rainbow kind and found it at Costco, I also doubled the recipe for a get together.

1 bag of fresh baby spinach

1 can (15-ounces) baby artichoke hearts in water, drained and chopped

1 roasted red pepper from a jar, drained and chopped

1 clove garlic, cracked from skin

Grated zest of 1 lemon

2 teaspoons lemon juice

2 tablespoons red wine vinegar

1/4 cup extra-virgin olive oil

1 tablespoon fresh thyme, chopped, or 1/2 teaspoon dried thyme

Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add tortellini. Cook 2 minutes, then add sun-dried tomatoes. Cook tortellini until it is just tender and floating, another 2 to 3 minutes. Drain tortellini and tomatoes, then cool by spreading them out on a large plate or cookie sheet in a single layer.

Coarsely chop spinach, or just de-stem and leave leaves whole (as shown). In a large bowl, combine spinach with artichokes and roasted red pepper.

Chop garlic, then add 1/2 teaspoon of salt and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice, and vinegar. Whisk in olive oil, thyme, and pepper. Add pasta and sun-dried tomatoes to the spinach salad. Dress salad and gently toss. Serve or refrigerate until needed.

TGIF

Since school started (check previous post today for an update) I have enjoyed my Fridays more than I ever have before in my entire life. To me, fridays=freedom! I am also excited that it is finally fall a time for..

1. family gaming...boys will be boys

and girls...will be girls.

2. Crafts, hot chocolate, cuddling, football,

3. baking pies, breads and making soups...and Carson thinks it is a time for candy!
Do you spy the M&M that he had to beg (say please for ?)

My contribution to you today is a soup recipe. Keep in mind that it tastes much better than it looks. I only preface it that way because the first time that it was offered to me, I did not try it. It is now my favorite!

Hacienda soup

6 chicken breasts or 2 cans of chicken (If you use whole chicken breast, cook with bullion to make a chicken stock and use 3 c. of broth) If you use the canned chicken, use a can of pre-made chicken stock)
1 family sized (26 oz) Cream of Chicken Soup
1 can kidney beans
1 can black beans
1 can of corn
8 oz. diced green chillies
1 c. salsa
1tsp chili powder
1/2 tsp. garlic powder
sliced black olives
Serve with grated cheese and cilantro (not pictured)