Pasta w/Mint and Peas

by Irene Lindvall

When I chose this recipe I acknowledged that it was lacking a protein but when I started making it that sort of slipped my mind. When I plated it the lack of protein really came to light. We both decided shrimp or scallops might be a good addition to make this a real meal otherwise it would make a great appetizer. The snappiness of the peas, the freshness of the mint, and the light taste of the capellini pasta and the sour cream made this delicious. 

Things I learned from this recipe:

Sour cream + pasta = delicious.

Would I make this recipe again?:

Sure

The recipe

Avocados w/Warm Bacon Parsley Vinaigrette

by Irene Lindvall

Avocado + bacon. Need I say more? This was delicious. And while I had the burner heat turned up too high and all the liquid soaked into the bacon, it really didn't matter. The lemon flavor tasted great on the bacon and of course it complimented the avocado. The surprising flavor? The flat leaf parsley. It was phenomenal with bacon.

Things I learned from this recipe:

Don't cook with suspicious smelling bacon. It makes the house smell like suspicious bacon. When in doubt, buy a new package.

Would I make this again?:

Definitely

The recipe

Crab Tacos

by Irene Lindvall

After the first two bites I heard, "I think this one is my new favorite!" I have to agree - this simple fresh dish is really good. I have to admit, I almost didn't cook the crab because I'm actually a crab purist. I think I may have mentioned this in a previous recipe when having to cook crab, but I really, really enjoy the taste of fresh crab. That said, I held true to my goal of following each recipe and can say fresh crab cooked with onion and jalapeño is delicious. Also, fresh made salsa, fresh tortillas and a ripe avocado make the best accompaniment. 

Things I learned from this recipe:

There is nothing wrong with an overloaded taco. 

Almost forgot to mention, the tacos taste even better with a Mexican beer.

Would I make this recipe again?:

A HUGE yes.

The recipe

Cincinnati Turkey Chili

by Irene Lindvall

I made this dish because it was chili over spaghetti. What? Yes. Putting turkey chili over spaghetti just sounds like spaghetti to me, but who am I to judge. I opted not to make the corn bread portion of this recipe (neither one of us are fans) and instead served it with leftover baguette from last night. If I'm being honest, the baguette was unnecessary because of the pasta. I could see how cornbread would make a nice compliment but still not needed. I was surprised how quickly this dish was done in the Dutch oven and would make it again in a heartbeat. 

Things I learned from this recipe:

I did a taste test while simmering and another taste after it was done cooking post chocolate & salt blend and I have to say, the addition of the chocolate is superb. It really took the sweetness factor down a notch and made it a much more rich taste which both Eric and I prefer. I thought it would be hard to beat the slow cooker chili I previously made, but apparently Cincinnati has won. 

I chose to omit the green pepper for Eric's sake and I now wonder if that contributed to the toned down sweetness of the dish.

Would I make this recipe again?:

Definitely

The recipe

Lobster Rolls

by Irene Lindvall

Whole Foods had a sale on lobster tails yesterday and I couldn't resist buying two at $5/ea even though I already had two in the freezer from when they were on sale at Valentine's Day. I've been told they are good in the freezer for three months or so, and they thaw quickly in a bowl of cold water so I felt my splurge justified.

I first started making this lobster roll recipe last summer specifically because there was no mayonnaise involved, and we immediately fell in love. I thought what better time to make this than when it's pouring down rain and we're hating spring! In the past I've used Macrina Bakery's brioche burger bun, but today I used a baguette from our favorite French bakery in Kirkland - Aura. I should also mention the deglazing portion of the recipe is very important because it is the only sauce for the roll. I don't put anything on the roll except butter on the outside when toasting it in the pan. 

Things I learned from this recipe:

I always had chives on top for color and taste.

Would I make this recipe again?:

Absolutely

The recipe