Lobster BLT

While I am a purest and enjoy my lobster freshly cracked with melted butter, sometimes you have to break away and try something new. I decided  my mom’s visit was the perfect opportunity. Granted, we did enjoy a few lobsters the old-fashioned way while we were cracking them for the meat for these!

This recipe was created by the folks at Stonewall Kitchen, which I’m happy to say is not a far drive from me. I love their products and their recipes. No product plug, just a fact that I like their simple approach. Anyways, this recipe can be made well in advance and makes two very generous sandwiches or four regular sandwiches! You can also skip the sandwich part and toss the lobster in the basil aioli and have a nice salad.I had never thought to pair basil with lobster before, but the flavor was a nice change of pace and very fresh.

*Note: The aioli will keep for several days. You will have more than needed for this recipe so use on your favorite sandwich in place of mayonnaise and enjoy!

Lobster BLT


For the lobster salad:

  • 2 1 1/4 lb live lobsters or 1 3/4 cups cooked lobster meat
  • salt
  • 4 slices smoked bacon
  • 1 stalk celery, finely diced
  • 1 Tbsp fresh lemon juice
  • sea salt and freshly ground black pepper
  • 4 slices brioche bread, white bread, or a crusty roll
  • 4 Romaine or Buttercrunch lettuce leaves
  • 4 thick slices vine-ripened tomato

For the Basil Aioli:

  • 1 cup mayonnaise
  • 1/4 cup thinly sliced basil leaves
  • 2 1/2 tsp olive oil
  • salt and freshly ground black pepper

If you are using live lobsters, fill a large pot with enough water to come about two inches up the sides of the pot. Bring the water to a boil over high heat. Add a pinch of salt. Add the lobsters, shell side down, cover, and let steam for 12 minutes. Drain the lobster and let cool.

When the lobster is cool enough to handle, remove the meat from the tails and claws and very coarsely chop. You should have between 1 2/3 and 1 3/4 cups of meat. Set aside in a medium bowl. Save the bodies and shells for snacking on or for making a lobster broth.

Cook the bacon in a skillet until crisp on both sides. Drain on paper towels and set aside.

To make the basil aioli:

In a small bowl, whisk together the mayonnaise, basil, and oil. Season with salt and pepper. Cover and refrigerate.

Add celery to the lobster. Fold in 2 tablespoons of the aioli and the lemon juice to lightly coat the ingredients. Season with salt and pepper. Store in the refrigerator for p to 6 hours if not making the BLT’s at once.

To assemble the BLT:

Lightly toast the bread. Spread the toast with a dollop of the basil aioli, just under a tablespoon on each piece of bread. Divide the lettuce, bacon, and tomato slices, and lobster salad between the two slices of toast. Cover with the remaining two slices of toast and serve.

Source: Stonewall Kitchen Favorites


Mozzarella Cheese Wontons

Occasionally, I’ll peek into my fridge looking for something different. It’s always stocked, but I still say, “There is nothing to eat.” Really, what I want is take-out of some sort. Then, I’ll look out my window and see it is raining or snowing and decide to stay home! Just a few pantry items can get anyone through this. We always have cheese sticks in our house for my daughter and wonton wrappers are usually floating around as well. In just a few minutes, my daughter and I were snacking on a few of these and I felt like I was indulging in a yummy take-out appetizer!

You can also bake these, again just baking until golden brown. I used duck sauce to dip mine into, but you can dip them in anything you’d like or munch on them alone!

Mozzarella Cheese Wontons


  • 16 wonton wrappers
  •  2 Mozzarella string cheese sticks
  • vegetable oil for frying

Cut each cheese stick into 8 pieces, 16 in total. Place a piece of cheese on the middle of a wonton wrapper. Dab water all along the edges of the wonton wrapper and fold. Fry for about 2 to 3 minutes, or until golden brown.

Source: The Way to His Heart

Chocolate Wacky Cake with Mocha Buttercream

I had never heard of Wacky Cake until I met my husband. I honestly thought it was decorated funny or something. It’s a family favorite and over the years I’ve learned that it is actually a common recipe that is very easy to make.

The original recipe is from the 1940’s, when ingredients such as eggs were rationed. Also, remember that many people still did not have refrigerators and could not store dairy items for long. Wacky Cake made a delicious dessert using items one had on hand.

I made this cake for the first time a few weeks ago for my husband’s grandmother’s birthday. I was excited to make the cake for her, but a little leery of trying a new recipe for such an occasion. I knew it was a no-fuss recipe and I was very pleased with the results. It is a dense cake that is not only simple to make, but also very delicious! Another great aspect of the cake is that it does not use eggs. So many out there nowadays have egg allergies so here is a tasty alternative!

The Mocha Buttercream, on the other hand, uses lots of eggs so steer clear! Since the celebration was being held at camp I knew not to temp the fates with a Swiss Buttercream, but I wanted something decadent and creamy. This buttercream was everything and more. If you love mocha, or want to try it, this is the buttercream for you! You seriously can’t go wrong. If I hadn’t made it the morning of the party, I probably would have eaten quite a bit from the standmixer bowl!

Chocolate Wacky Cake


  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/4 cup cocoa powder
  • 1 tsp vanilla
  • 1 tsp vinegar
  • 6 Tbsp vegetable oil or melted shortening
  • 1 cup cold water

Pre-oven to 350 F.

In a large bowl, sift flour, sugar, baking soda, and cocoa powder.  Make three wells in the flour mixture. In a small well, add vanilla. In another small well, add vinegar. In a large well, add the oil or shortening. Pour cold water into bowl and mix all of the ingredients together until well combined.

Pour into an ungreased 8 x 8 pan and bake for 30 minutes.

Mocha Buttercream


  • 2 extra-large eggs, at room temp
  • 2 extra-large egg yolks, at room temp
  • 1 1/2 cup granulated sugar, divided
  • 1/2 cup water
  • 1/4 tsp cream of tartar
  • 1 lb (2 cups or 4 sticks) unsalted butter, softened
  • 6 oz bittersweet chocolate, very finely chopped, melted and cooled to room temp
  • 2 tsp instant espresso powder
  • 1 Tbsp water

In a small sauce pan fitted with a candy thermometer, bring the 1 1/4 cups sugar, water, and cream of tartar to a boil over medium-high heat. If any of the sugar crystals get onto the side of the pan, be sure to wipe them down with a wet clean pastry bush. The sugar needs to cook until it hits 242 F on the thermometer. This takes several minutes.

While that is boiling, place the eggs, egg yolks, and 1/4 cup sugar in the bowl of your stand mixer and whip on medium speed until they are thick, pale in color, and hold a ribbon when the beater is lifted. Once the sugar syrup has reached its temperature of 242 F, then slowly pour it into the bowl of whipped egg yolks while the beater is going on slow. Be sure to pour it along the bowl so that the hot syrup doesn’t hit the beater and splatter! Allow the eggs and sugar mixture to beat on medium high-speed until the eggs have cooled, about 8 minutes.

Add the butter 2 Tbsp at a time. The buttercream will go through a stage that looks soupy and curdled, but continue to add all of the butter and it will come together. The finished buttercream will be smooth and silky

Add a Tbsp of water to the espresso powder and allow to dissolve. Add it to the butter mixture.
Add the melted and cooled chocolate to the buttercream. Mix to combine.

Source: The Essential Baker by Carole Bloom, Violet Gumdrop Flowers

Japanese Cucumber Salad

Back when I lived in South Carolina I went to this sushi place that had this wonderful cucumber salad as an appetizer. I could never find it at any other Japanese restaurants, but I’ve learned to make it at home. This is such a light salad that really goes with most any meal. I often will slice up a cucumber and have it as a snack. So, put down the salt and hold the mayo and try this the next time you have a few cucumbers lying around.

Serves 4

Japanese Cucumber Salad


  • 2 medium cucumbers
  • 1/4 cup rice vinegar
  • 1 tsp sugar
  • 1/4 tsp salt
  • 2 Tbsp toasted sesame seeds

Peel the cucumbers, but leave alternating green stripes. Slice the cucumber in half lengthwise. Scrape the seeds out with a spoon. Slice the cucumber into very thin slices and place into a kitchen towel or double layered paper towel and gently squeeze the excess moisture out.

Combine the vinegar, salt and sugar in a medium-sized bowl. Add the sesame seeds and cucumbers and toss well to combine. Serve immediately.

Nutritional Information

Per serving, 1 cup

46 calories, 2 g fat, 0 mg cholesterol, 4 g carbohydrates, 1 g protein, 1 g fiber, 147 mg sodium, 137 mg potassium.

Source: Eating Well