Peanut Butter Veggie Burgers

Ingredients

1 large portabella mushroom cap, finely chopped
1 medium yellow onion, finely chopped
1 medium red bell pepper, finely chopped
1 large carrot, peeled and grated
2 cloves garlic, finely chopped
2 large eggs
1/3 cup Smooth Operator Peanut Butter
1 cup fresh bread crumbs
1/2 tsp. salt
1 tsp. black pepper
2 tbs. olive oil

Directions

1. Mix together the mushroom, onion, bell pepper, carrot, and garlic in a large bowl. Add the eggs, peanut butter, bread crumbs, salt and pepper and mix until well combined.

2. With wet hands, shape the mixture into 6 patties and refrigerate for 30 minutes.

3. In a large skillet, heat the olive oil over medium heat and fry the patties about 10 minutes on each side. Allow the burgers to rest 2 - 3 minutes before serving.

Source: The Peanut Butter & Co. Cookbook, Quirk Books,2005.

Salmon Burgers

Ingredients

-3 6 oz. cans boneless, skinless pink salmon, undrained
-11 oz. can corn with peppers, drained
-1 1/2 cups crushed saltines, or one sleeve
-1/2 cup finely chopped onion
-2 large eggs
-1 large egg white
-2 tsp corn oil or canola oil

Directions

Dump the salmon in a bowl and mash. Stir in the corn, 1 cup of the cracker crumbs, the onion, the eggs, and the egg white. Spread the remaining 1/2 cup crumbs on a plate. Form the salmon into 4 burgers and press each into the crumbs on both sides. Heat 1 tsp. of the oil in a large skillet on medium heat. Cook the burgers 2 at a time, 3 minutes per side, until browned, adding the remaining oil as needed.

Source: Personal Library, A Man, A Can, A Plan, Rodale, 2002.

I made this for Christian and I one day at my house when my parents did not cook. It was a nice summery meal and not too fulling. Christian had a good idea of getting veggie chips and putting one of the salmon burgers in a salad. In fact that is my lunch for the next day.

They were kind of watery so next time I think I will drain the salmon. We served them on buns. I put mayo, he put mustard.

Oatmeal Cranberry White Chocolate Chunk Cookies

INGREDIENTS:

• 2/3 cup butter or margarine, softened
• 2/3 cup brown sugar
• 2 large eggs
• 1 1/2 cups old-fashioned oats
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 6-ounce package Ocean Spray® Craisins® Original Sweetened Dried Cranberries
• 2/3 cup white chocolate chunks or chips

DIRECTIONS:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies

Source: back of Ocean Spray Cranberry flavored Craisins.

I had my eyes on this recipe for a couple weeks. My cousins from California and Boston are visiting and I wanted to make something. We already had everything in the house so it was easy. Unfortunately I made the cookies very late, I actually just finished. It was a frustrating baking session because the oven bakes so unevenly and the baking sheets are very dark so they make the cookies bake faster, and also I did not have enough baking sheets. To improvise I used the pizza stone which cooked the cookies very nicely. I think next time I will bake cookies in single batches, not all at once.

Steamed Lobster

(copied directly from source)

Ingredients

• 4 live lobsters (1 1/2 pounds each)
• 2 lemons, halved, plus more for serving
• 1 tablespoon sea salt
• Lemon-Caper Mayonnaise, recipe follows

Directions

Fill a large steamer or soup pot, with about 2 inches of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Bring to a boil over medium heat.

Place the lobsters in the steamer basket or directly in the pot, cover, and allow to steam until they turn bright red, about 15 minutes. Remove the lobsters from the pot and cool to room temperature, and then chill thoroughly before cracking open. Serve with lemon wedges and Lemon-Caper Mayonnaise as part of a raw shellfish bar.

Lemon-Caper Mayonnaise:

3 cups mayonnaise

4 garlic cloves, coarsely chopped

2 lemons, juiced

3 tablespoons capers, drained and coarsely chopped

2 handfuls chopped flat-leaf parsley

Sea salt and freshly ground black pepper

Combine all ingredients in a mixing bowl and blend with a wooden spoon to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with steamed lobster and poached shrimp.

Yield: 3 cups

Source: Tyler Florence, Food 911, Food Network

Made this for Christian and I. I have been craving lobster all summer! Had it the night of the Jonas Brothers concert. Has it with the smashed potatoes and corn on the cob. We also had it with melted butter.

Smashed Parmesan Potatoes

(copied directly from source)

Ingredients

• 3 pounds baby red-skinned potatoes, unpeeled, halved
• 2/3 cup freshly grated Parmesan
• 1/2 cup olive oil
• Salt and freshly ground black pepper

Directions

Combine the potatoes in a large pot of water. Cover and bring the water to a boil. Continue boiling until the potatoes are tender, about 15 minutes. Drain, reserving 3/4 cup of the cooking liquid. Return the potatoes to the pot. Coarsely mash the potatoes, adding enough reserved cooking liquid to moisten. Using a large fork, stir in the Parmesan and the oil. Season the potatoes, to taste, with salt and pepper and serve.

Source: Everyday Italian, Giada di Laurentiss, Food Network

Made these for me and Christian when I cooked for him one night. We had lobster and corn on the cob with it. I have been craving lobster for the longest time!

Mac and Brie van de kamp

Ingredients

• 2 Tb butter
• 2 Tb flour
• 3-4 cups milk (I use skim)
• 1/2 tsp chili powder
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 small wheel Brie
• 1/2 cup finely grated Parmesan cheese
• 1/2 cup panko bread crumbs
• 1/2 box medium-sized pasta shells

Directions

In a medium saucepan, boil water and cook pasta until done. Drain in colander.

Preheat oven to 400F.

In a large saucepan, melt butter over medium heat. Whisk in flour and simmer briefly until mixture thickens. Add chili powder, red pepper flakes, salt and black pepper. Slowly add milk and simmer until mixture, while whisking, until it reaches the desired consistency. Add Brie and Parmesan, and stir until melted through. Combine sauce and pasta, and pour into oven-safe casserole dish. Sprinkle with panko crumbs (or regular bread crumbs) and bake for 20-30 minutes, until top is golden brown.

I made this at my sisters because she had a huge amount of brie cheese at her house. I originally did not take off the rind but we just fished it out at the end. Also, maybe I did something wrong or but 2 tbs. flour was not enough. We must of added a 1/2 cup of extra flour to thicken the cheese sauce.

Crab Dip

Ingredients

• 1 can polar minced crab meat
• 2 tbsp. mayonnaise
• 1 tsp. lemon juice
• 1 tbs. chopped green onions
• 1/2 tsp curry powder
• salt and pepper to taste
• tabasco sauce (optional)

Directions

1. Combine all ingredients, mixing gently. Serve with crackers for hor d'oeurves.

Source

I needed to make lunch for work tomorrow. I found this can of crab meat. I have been taking salads to work so I put the dip on salads. The dip basically taste like curry, nothing spectacular.

Raspberry Cream Cheese Brownies

Ingredients

Brownie Batter

• 1 cup butter, 2 sticks
• 1 cup cocoa powder
• 1 cup sugar
• 1 jar (10 oz.) all-fruit seedless raspberry preserves
• 4 large eggs
• 1 tsp. vanilla extract 0r 1/2 tsp. almond extract
• 1 1/4 cup all purpose flour
• 1/4 tsp. baking soda

Swirl Topping

• 1 package (8 0z.) cream cheese
• 1/3 cup sugar
• 1 large egg
• 1/2 tsp. vanilla extract or 1/4 tsp. almond extract
• 1 cup raspberries
• 1/4 cup sliced almonds, optional

Directions

1. Preheat oven to 325 degrees fahrenheit. Lightly spray 13" by 9" glass baking dish with non stick cooking spray.
2. Prepare Brownie Batter: In 2 t0 3 quart heavy saucepan, melt butter on medium-low. Whisk in cocoa and cook until mixture bubbles. Remove from heat and whisk in sugar and preserves. Whisk in eggs and vanilla until throughly blended.
3. In small bowl, stir flour and baking soda; add to chocolate mixture, stirring just until blended. Pour batter into baking dish and smooth top.
4. Prepare Swirl Topping: With mixer on medium speed, beat cream cheese, sugar, egg, and vanilla until blended. Fold in raspberries.
5. Spoon large dollops of topping over brownie batter, spacing evenly. With knife, swirl topping into batter. Sprinkle with almonds, if using.
6. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean with a few moist crumb attached.
7. Cool completely in pan on wire rack. Cut into 24 squares.

Source: Good Housekeeping, July 2009, pg. 60.

I made this for the 4th of July for Sunday. My family from Colorado and Massachusetts are here for the holiday. Again the bake time was way longer similar to the Goji Berry Brownies.