Lobster Corn Chowder with Bacon

I've been on and off sick the past 2 weeks and we have been eating a lot of take-out so I'm sick of it and back in the kitchen! This was a great one!

First I took 2 large Lobsters and steamed them. Cut out the meat, chopped it into large cubes and put them in the fridge till I was ready for them. I put the lobster shells and claws into a bowl to save for the stock. Then I cut the kernels off of 3 cobs of corn and put the cobs into the bowl with the lobster shells.

In a large stock pot I melted 6 tablespoons of butter and sautéed 1 cup of chopped onions till they just began to brown. About 5 minutes.

Once that was ready I added 1/4 a cup of cream Sherry.

And 1 teaspoon of sweet paprika and stirred that for a minute or two.

Then I added 4 cups of whole milk.

2 cups of heavy cream.

1 cup of white wine.

Then the shells and corn cobs and any juice that collected in bottom of the bowl.

I let that simmer with the lid half on for 30 minutes.

After like 20 minutes I started the rest. In a large Dutch oven I cooked 4 large slices of bacon that I chopped. Once browned I used a slotted spoon and put them on a paper towel and set that aside.

Into the bacon fat I added 2 large Yukon gold potatoes that I diced, 3 large celery sticks diced, 1 large onion diced, and the corn I cut from the cobs.

Added a tablespoon of salt and sautéed for 5 mins.

Added some cracked black pepper.

I forgot to photograph the rest but once the stock is done I put a strainer into the Dutch oven and poured the stock in making sure to remove the shells and cobs first so it wouldn't trap any goodness! Then I simmered that for 15 minutes till the potatoes are cooked through.  Then I added the chopped lobster, a tablespoon of chopped chives and a swirl of cream sherry. Then I garnished with the cooked bacon and a lobster claw. Deeeeeeeelicious!

Cheesy Taco Dip with Homemade Guacamole.

This was a delicious easy Taco Dip that I was able to make most of the night before and just heat up right before guests showed up! First I chopped up half an onion and sautéed that in half a tablespoon of olive oil. Once softened about 3 minutes I added 2 cloves of garlic chopped and sautéed that for a minute longer.

Next I added 1 pound of ground chuck (you can use sirloin, beef, or ground turkey) Sautéed that till no pink is left.

Then I added 2 1/2 tablespoons of taco seasoning. Turned off the heat.

1 15 oz container of the salsa of your choice! I used a charred tomato and green chili salsa.

Then I added 3/4 a can of black beans drained and rinsed well.

In a separate bowl I put in 2 8oz blocks of cream cheese that had softened a while on the counter and mixed in half a can of diced green chilies. If you like it spicy add the whole can.

Next I spread the cream cheese mixture in the bottom of the serving dish. I used a large cast iron skillet.

Topped that with the cooled down meat mixture.

Then topped with 2 cups of freshly shredded Monterey Jack and Sharp Cheddar. You can use any cheese that is your favorite!

At this time I covered this with plastic wrap and put in the fridge to bake the next day but if you want it right away then put in the oven at 350° for 25 minutes or until bubbly.

For the guacamole I didn't get all the pictures cause I was in a rush but here is my secret ingredient. First I chop half a red onion very finely and put in a bowl.

Then I zest 2 limes to get that really limey flavor.

Then pour the juice of both limes over the onions and let the acid cook the onion for at least 10 minutes. This softens them and sort of pickles them for an awesome level of flavor.

My secret ingredient is half a cup of crushed pineapple! It gives it a counter of sweetness that makes the bite of jalapeño not so hot. I added half a jalapeño diced finely and 3 large avocados in whole so I could mash them into a chunky guacamole. Then I put a pinch of salt and some fresh cracked pepper. Mixed this all together and topped the taco dip when it came out of the oven and added some quartered cherry tomatoes and chopped green onions for garnish. 

Sooooo yummy!! Serve with Tortilla Chips to dip.

One Pan Enchilada Bake with Cheesy Canned Biscuits

This one was a super quick and easy clean up dish since it's all done in one pan. We love Mexican flavors so this really hit the spot!First I cut up half an onion and sautéed it in a little olive oil, then added 1lb of ground beef. Once that is browned up a bit I added a couple spoonfuls of taco seasoning. I added extra cumin and chili powder. Put it in to your tastes with a pinch of salt and pepper too!

Then I added a little more than half a can of black beans rinsed and drained.

Then a little more than half a can of drained corn.

3/4 a cup of enchilada sauce, any heat level.

Half a cup of tomato sauce.

Stirred that together then took about 4 biscuits from a can and cut them into triangles.

Put them in the beef mixture and kinda stirred them in. 

Then I added a cup of part mozzarella and part Colby jack. But you can use any cheese you like.

Then I put it in the oven at 350° for 30 minutes or until the biscuits brown. Then to serve I topped it with sour cream, cubed avocado, and cilantro. Delicious!

Beef Enchilada Spaghetti Squash

This was such a good one! I absolutely loved it! 

First I took 2 spaghetti squash and cut them in half, scooped out the seeds, poured in a little bit of EVOO and sprinkled with salt and pepper. Then I put them cut side down on 2 baking sheets wraped in foil. Into the oven at 400° for 45 minutes till cooked through.

When the squash are about 20 minutes from being done I started cooking the beef mixture. I sautéed half a large onion in a little bit of olive oil. Then added 1 lb of lean ground beef.

Cooked that till no longer red and added 2 cloves of garlic minced.

In my freezer I had a bag with some leftover canned corn, black beans, and chopped green chilies. I'd say about half a cup of both corn and black beans and a tablespoon of green chilies. You can add whatever you like to this mixture. 

Then I poured in a bag of Roasted Garlic and Chili Taco sauce. You can use anything here really, a can of enchilada sauce, tomatoes, taco seasoning and broth. Any way you like your tacos and burritos.

I took out the squash.

Scraped up the strings with a fork.

Topped with 1/4 of the beef mixture into each half.

Topped with shredded Colby jack and Sharp Cheddar. Use any cheese you like! Then broil in the oven till cheese is brown and bubbly.

Then I topped with some sour cream, salsa, avocado, and cilantro! Sooooo good!!