Classic Ham and Cheese with Garlic Mayo

 

 

Well there's nothing like a ham sandwich.  I like to add a touch of garlic and sour cream to my mayo because it really brings out the taste of the ham and cheese.

Classic Ham and Cheese with Garlic Mayo

1 tablespoon mayonnaise

1 tablespoons sour cream

Pinch of garlic powder

Your favorite bread or sandwich roll

Slice of your favorite cheese

1 slice ripe tomato

Thinly sliced ham

Lettuce leaves

In a small bowl, combine the mayonnaise, sour cream and garlic powder until smooth.

Spread on top of your bread or roll.   Add lettuce leaves, a slice or two of tomato and your cheese and top with ham.

Top with bread to or fold over roll.

Enjoy!

 

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Steamed Lobster Tails

What a romantic dish to serve that special someone on New Year’s Eve. Sweet and tender lobster meat that melts in your mouth! Be sure and surprise your special someone with a lobster dinner this year!  I steam them for only a few minutes for the best flavor.  Serve alone or with a New York Strip Steak for a nice Surf And Turf Dinner!

Steamed Maine Lobster Tails

1 tablespoon sea salt

4 (6 ounce) Lobster tails

melted butter for dipping

lemon slices for garnish

I buy my fresh Lobster from Costco.   It's always best to use fresh lobster tails, but if your lobster tails are frozen, thaw them out first.

 

Using kitchen shears begin the cut with the bottom blade right under the shell. Only cut the shell and not the meat.  cut down the center all the way to the base of the tail.  Grab each side of the shell and gently pry away the shell away from the meat. Next loosen and lift the meat out of the shell and rest it on top.

Gently rinse the lobster tail under cool water and pat dry with paper towel.

Next, pour about an inch or two of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the steaming rack and cover the pot.  Cover and allow to steam until lobster shell turns bright red and the meat is bright white. Usually about 1 minute per ounce. 

If you don't have a steamer insert, use your colander over a pot of boiling water and cover with a lid.  Serve with melted butter.







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White Cheddar Cream of Broccoli Soup

I'm mostly a meat and potatoes girl. Other than roasted Brussels Sprouts, I am not that crazy about most vegetables. So the way I make sure I eat enough of them, is to put them in my homemade soups. Like this cream of broccoli soup....now this is the way to eat broccoli! Here's another wonderful soup I make and freeze for cold winter days. I like to serve this in a hollowed out bread bowl too. So good and so easy to make!

White Cheddar Cream of Broccoli Soup

6 cups water
10 ounces fresh or frozen chopped broccoli florets
3/4 cup finely chopped onion
2 cups shredded white cheddar cheese
2 teaspoons salt
2 teaspoons white pepper
1 teaspoon garlic powder
1 cup milk
1 cup heavy cream or half and half
1/4 cup butter

In a large soup pot, bring the water to a boil. Add the broccoli and onion and boil for 10 to 12 minutes. Add the cheese, salt, pepper, and garlic powder. Cook over medium heat, stirring constantly, until the cheese melts. Add the milk, cream, and butter. Heat to boiling, stirring constantly.

If you like your broth thicker, whisk 1/2 cup cold water with 1/3 cup flour until smooth. Slowly add to the hot soup, stirring rapidly. Continue to cook, stirring constantly, until the soup is the consistency of heavy cream. Serve hot with a little shredded cheese (yellow or white) on top.

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