Individual Potato Gratin with Parsley Chiffonade

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Did you miss us? We missed you! M and I have been on a bit of a Spring break. We were both doing a cleanse, which meant little to no food (it is almost warm weather clothes time, so it was necessary to get things lean and mean). We will share with you our cleanse methods, just comment below or email us. We are easing ourselves back into carbs and this is a nice side dish to get a little richness back in your diet but control yourself by use of the individual portion. Also, if you are not on a cleanse…this is just a yummy side dish! Serve this along side your favorite protein; we vote for steak! Maybe, just because we miss it. <sad face>

Individual Potato Gratin with Parsley Chiffonade

Ingredients:

2 Medium Russet Potatoes, sliced thinly (we used Yukon Gold because we like them more, use whatever your family prefers)

Unsalted butter, to brush in muffin cups

6 tablespoons Heavy Cream

1 tablespoon Italian Parsley, chiffonade

Coarse Salt and Pepper

Directions:

Peel potatoes thoroughly of all skin and slice thinly with knife or mandolin so that all pieces are the same thickness. Place potato slices in ice cold water to keep from browning.

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Brush muffin cups with softened butter. Place potato slices on paper towels and pat dry excess water. Now, start building your cups. I like to make little towers from bigger slices up to smaller slices. Start with two slices, then salt and pepper, add two slices, then salt and pepper, and so on, until potatoes are to desired height.

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Then add 1 tablespoon heavy cream to each cup, pouring over potatoes.

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Bake at 400 degrees for 30-35 minutes or until golden brown and tender to the pierce of a knife. Chiffonade some parsley by taking leaves and twisting tightly into a bundle, slice thinly so that parsley is sliced in strips. Garnish each individual gratin with parsley chiffonade. Serve immediately.

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Let us know in the comments what you thought of this recipe or email us at two.lesbians.eating.out@gmail.com

Enjoy!

~ T & M

Roasted Brussels Sprouts with Garlic Aioli

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This recipe was a Pinterest find and was originally posted on Costa Kitchen ,which I found via Lifestyle 365. M has been really enjoying her born again love for brussels sprouts lately and I am so happy that she has almost let those painful childhood memories of them slip away (read more about this painful memory at: Union Pig & Chicken). With this born again love for brussels sprouts, this has left me with the task of finding different ways to cook and flavor this wonderful vegetable. So, while searching Pinterest for brussels sprouts recipes, this recipe immediately caught my eye. It is such a unique way to serve the sprouts and I think it would make a unique appetizer and snack for any table. I am definitely going to make these next time M is in town but I had to try them myself first, of course. Now, M is not a mayonnaise fan but I think the combination of the garlic, lemon, and parsley with the cabbage like flavor of the brussels sprouts really works and you don’t realize you are consuming mayonnaise. It gave it just enough tang and creaminess. I am a fan of these! Thanks to Costa Kitchen and Lifestyle 365 for this recipe, it will be a repeat at my dinner table.

Roasted Brussels Sprouts with Garlic Aioli

Ingredients:

20 Brussels Sprouts, cut into wedges

6 tablespoons Mayonnaise (I used light mayo. M or my thighs would not have been happy if I didn’t)

1 teaspoon Lemon Juice

1/4 teaspoon Garlic, minced

1 tablespoon Flat Leaf Parsley, minced (I will admit that I used more, I love parsley)

Canola Oil

Salt and Pepper

Directions:

Pull off any dark outer leaves from the brussels sprouts and cut them into wedges.

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Place wedges on a baking sheet (Yes, I know that I need a new baking sheet but I love this one!), drizzle with canola oil and generously salt and pepper. Toss around to make sure each wedge is coated well and bake at 400 degrees for 15 minutes until one side is golden brown. Keep an eye on these as oven cooking temperatures vary. Mine were done at 10 minutes.

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While the sprouts are baking, mix together mayonnaise, lemon juice, garlic, and parsley and place in a serving dish.

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Serve brussels sprouts immediately along side the aioli. Delicious!

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Funny part of this recipe test was looking over and seeing our sneaky cat chomping away on a raw brussels sprout! Who would have thought? Haha. After a quick Google search of whether they are bad for cats or not, I found out that they are in large quantities and quickly removed it from her grip. Sneaky girl!

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Let us know in the comments what you thought of this recipe or you can email us at: two.lesbians.eating.out@gmail.com

Enjoy!

~ T & M

 

Lobster Tail with Dill and Parsley Broiled Butter

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T loves all things seafood, especially shellfish. So, when she saw a deal on frozen lobster tails at her local supermarket, she knew what she was making for dinner. Plus, who doesn’t love to romance themselves a little? You are worth it! This recipe is definitely something that I would make for M and the combination of butter, lemon, parsley, and dill with that tender and sweet lobster meat is divine and worthy of some buttery kisses for the cook.

Lobster Tail with Dill and Parsley Broiled Butter

Ingredients:

2 Lobster Tails

2 tablespoons Butter

1 teaspoon Parsley, minced

1 teaspoon dill, minced

1 lemon

Olive Oil

Salt and Pepper

Paprika

For Clarified Butter:

Ingredients:

2 Sticks of Unsalted Butter, cut into pieces

Directions:

1. Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.

2. Skim the foam from the top, and slowly pour into a container, discarding the milk solids in the bottom of the pan.

3. Ladle warm clarified butter into ramekin or mise en place bowl (if you are messy like me) to serve next to your lobster tails. You can add a little lemon zest to the clarified butter if you want even more of a lemon flavor.

Directions for Lobster Tails:

Preheat oven to 375 degrees. Thaw out your lobster tails. To do this safely, you want to leave overnight in the refrigerator. If you must do it quickly, place in a bowl with very cold water and let thaw for approximately 20-30 minutes. Do not thaw with warm or hot water, it will actually break down the lobster meat and make stringy and tough. When thawed, rinse lobster tails well with cold water and pat dry.

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Take a pair of kitchen shears or a sharp knife (be careful!) and slice down the middle of the shell only to the end of where the shell and fan tail meat. You don’t want to slice down into the fanned part of the tail.

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Carefully with your fingers part that shell open to start releasing the meat from the inside of the shell. Run your fingers down the inside of the shell and pull meat up to release the meat fully from the lower membrane. Be careful not to break the shell completely off, be gentle. You want to pull the meat out and above the shell.

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Then you are going to “piggyback” the meat on top of the shell and this is going to make a beautiful and fancy presentation. You do this by pulling up the meat, pinching the shell together underneath the meat, and then lie the meat down on top of the pinch-closed shell. You are then going to pull back the stringy pinkish top of the lobster meat to the side to expose the white meat. If that’s tough to pull to the side with your fingers, just gently run your knife down the center and it should release, then just pull to the side with your fingers. Then do the whole process again with the additional lobster tail(s).

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With your hands, gently coat lobster tails with olive oil. Make sure to get the underside of the meat too, just replace lobster on top of the pinched shut shell again. Salt generously and pepper each tail. Shake a little paprika on the top for color. Lastly, squeeze a little lemon on each lobster tail.

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Place tails on cookie sheet and bake according to these standards per weight of your tails:

Lobster Tail Weight
Cooking Time
2 Oz.
12 minutes
4 Oz.
18 minutes
6 Oz.
22 minutes
8 Oz.
26 minutes
12 Oz.
30 minutes
14 Oz. +
35 minutes

While the lobsters are cooking. Prepare your herb butter by mixing the butter, parsley, and dill together in a small bowl.

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After the lobster has finished cooking for the allotted time, pull out the cookie sheet from oven. The meat should be an opaque white.

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Preheat oven to broil. You want to make sure you your tails are at least 6 inches away from the heat source. You don’t want to cook the meat anymore, you just want to set that herb butter into the cooked meat for optimal flavor. If you don’t have this option with your oven, just place a little of that herb butter on top of the meat and let melt, then serve with lemon wedge and clarified butter. If you do have this option with your oven, then place a good amount of that herb butter all over the meat and broil for 3 minutes.

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After the 3 minutes, serve your beautiful lobster tails with a lemon wedge and a ramekin of clarified butter. Get ready for the luscious foodgasm!

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Let us know in the comments what you thought of this recipe. You can also email us at: two.lesbians.eating.out@gmail.com

Enjoy!

~ T & M

 

Garlic and Balsamic Glazed Steak

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During our recent weekend together and planning out what to make my visiting carnivore, steak is normally on the menu. This recipe I threw together with what I had on hand and it turned out delicious! Garlic, balsamic vinegar, meat – how can you go wrong? M gobbled up every bite and loved this easy to make sauce/glaze. This is extremely easy to make, it took about 15-20 minutes total and it gave a beautiful presentation. Needless to say, my carnivore was very pleased.

Garlic and Balsamic Glazed Steak

Ingredients:

2 Top Sirloin Steaks

2 tablespoons Balsamic Vinegar

1 tablespoon Worcestershire Sauce

3/4 cup Beef Stock

Splash of Red Wine

4 cloves of garlic, sliced or minced

1 tablespoon Butter

Salt and Pepper

Steak Seasoning

1 tablespoon Vegetable Oil

Directions:

On stove top, turn heat on medium high heat and put vegetable oil in skillet. Don’t use olive oil because it burns quickly. I also use stainless steal pans because sometimes I finish in the oven if the steaks are thick. Season one side of steaks generously with salt and pepper and your preferred steak seasoning. I used McCormick’s Montreal Steak Seasoning, pat seasoning into steak. Place seasoned side down in hot skillet and sear for 2 minutes.

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Season other side generously with salt, pepper, and steak seasoning. Flip and sear on other side for 2 minutes. If your steak is only 1/2 inch thick – 1 inch, this should be enough for a medium temperature. Just take out of pan and place on plate/cutting board to rest for 5-7 minutes (to soak up all of that wonderful juiciness). The steak will cook an additional few degrees while resting. My steak was about 2 inches thick, so I finished in a 425 degree oven for 3 more minutes and then let rest to get it to medium.

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Add a little more oil to the same pan and add garlic, let it cook for a minute and add the splash of red wine to deglaze the pan and scrape up all those wonderful brown bits from the bottom of pan. Add beef stock and let reduce by half.

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Add balsamic vinegar, worcestershire sauce, and butter. Cook for another minute.

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You can serve whole, pour some of that gorgeous sauce over steak and garnish with some fresh parsley.

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For this type of steak, I like the presentation of slicing it and then pouring the sauce over it. Just slice in even strips against the grain.

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I would normally only serve M filet mignon but this turned out juicy, tender, and the sauce was divine. Give this recipe a try with your favorite cut of steak and let us know in the comments what you and your family thought. You can also email us at: two.lesbians.eating.out@gmail.com

Enjoy!

~ T & M

 

 

 

 

 

Roasted Shrimp Cocktail Salad with Coconut White Balsamic Vinaigrette

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Yay for Cherry Tomato Roses!

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Okay, this is the third try with the wonderful Enchanted Olive Coconut White Balsamic Vinegar Vinegar. This was a quick, easy, and healthy salad that was packed full of flavor. I think M made sure that this coconut white balsamic vinegar is going to be a staple in our home. It glams up even the simplest dish. Here is the other two recipes we made with this vinegar:

(1) http://twolesbianseatingout.wordpress.com/2013/03/26/coconut-white-balsamic-vinegar/

(2) http://twolesbianseatingout.wordpress.com/2013/03/27/coconut-white-balsamic-vinegar-fruit-salad/

Roasted Shrimp Cocktail Salad with Oil and Coconut White Balsamic Vinaigrette

Ingredients:

Roasted Shrimp Cocktail (recipe here: http://twolesbianseatingout.wordpress.com/2013/02/14/roasted-shrimp-cocktail/ )

Butter Leaf Lettuce

1/2 Large English Cucumber, peeled and sliced

1/2 pint of cherry tomatoes, halved

5-7 Strawberries, quartered

3 tablespoons Canola Oil/Vegetable Oil/Safflower Oil

1 tablespoon Coconut White Balsamic Vinegar

1 tablespoon fresh squeezed lemon juice and more to squeeze over salad to finish

Pinch of Salt and pepper

Cherry Tomato Roses for Garnish

Directions:

Combine lettuce, cucumbers, tomatoes, and strawberries in a salad bowl.

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Make dressing by combining vinegar, oil, lemon juice, and a pinch of salt and pepper in a small bowl/jar with a lid. I have never made a vinaigrette without extra virgin olive oil and to be honest, that is what I used in my first dressing attempt, but it was NOT good. The olive oil was too overpowering. So, then I tried it with canola oil and it was way better. Use any light flavored oil you have on hand.

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Put lid on and shake vigorously. The dressing should look like this (add salt, pepper, or lemon to taste):

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Pour dressing over salad and mix well with hands. Put salad into a bowl and place shrimp on top. Squeeze a little lemon on top and garnish with tomato roses. If you’d like a tutorial on how to make cherry tomato roses, leave a comment and we will make a post on it.

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This salad was light and refreshing but we have to say our favorite recipe that we made with this vinegar was yesterday’s fruit salad (YUMMY!): http://twolesbianseatingout.wordpress.com/2013/03/27/coconut-white-balsamic-vinegar-fruit-salad/

Let us know what you think of this recipe in the comments or email us at: two.lesbians.eating.out@gmail.com

Enjoy!

~ T & M

Coconut White Balsamic Vinegar Fruit Salad

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This is the second day of using the wonderful Enchanted Olive Coconut White Balsamic Vinegar that M bought for me to try. It is so delicious! Check out yesterday’s post to see what we first made with it: http://twolesbianseatingout.wordpress.com/2013/03/26/coconut-white-balsamic-vinegar/  We have one more recipe to try for tomorrow with this amazing vinegar but I have a feeling that today’s post will be your favorite (it was ours!) This quick and easy fruit salad would be great for breakfast with some crepes or even by itself. I enjoyed this as my lunch today and I felt like it was very satisfying and the flavor was incredible. Definitely give this a try when you are looking for an easy and healthy breakfast or snack.

Coconut White Balsamic Vinegar with Fresh Squeezed Orange Juice over Strawberry Blackberry Pineapple Tangerine and Minneola Fruit Salad

Ingredients:

1-2 tablespoons Coconut White Balsamic Vinegar, drizzle enough to coat, taste after you add a little at a time to make sure it doesn’t overpower the fruit

1 large Orange, squeezed for juice

1/2 Pint Strawberries, halved, and halved again

1 Minneola, wedged

1 Tangerine, wedged and deseed

1/2 Pineapple, cut into chunks

1 pint Blackberries

Directions:

Cut pineapple into bite-size chunks and place in medium sized mixing bowl.

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Add blackberries to the same mixing bowl.

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Slice strawberries in half and cut in half again to make bite size wedges and place in the same mixing bowl.

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Take the Minneola and wedge. If you aren’t familiar with minneolas, they are a cross between a grapefruit and a tangerine but they are super juicy and sweet without the seeds. They are one of my favorite citrus fruits, try them out and let us know what you think. Cut off the knob on the top of the minneola and they are incredibly easy to peel, like a tangerine. Add the wedges to the mixing bowl.

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Wedge tangerine and deseed wedges, there will be 2-4 seeds in each wedge. You do not need to add the tangerine, this is a personal preference. I love the sweetness of the minneola with the tartness of the tangerine, you could use 2 minneolas instead or 2 tangerienes. Add wedges to the bowl.

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Drizzle the coconut white balsamic vinegar over the fruit in the mixing bowl and add the fresh squeezed orange juice. You could use store bought if that’s all you have on hand but I would use the reduced sugar kind, the fruit itself has enough natural sugar. Mix well with hands and taste to adjust vinegar and orange juice. Serve immediately and drizzle some of that coconut vinegar and orange juice sauce over the top. Yummy!

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This would be great served with some chopped fresh mint or shaven coconut over the top. M thought this would be great with some crepes, which I will make her next time she is in town. Try this with different fruit combinations, etc and let us know what you think in the comments. You can also email us at: two.lesbians.eating.out@gmail.com

Enjoy!

~ T & M

To purchase coconut white balsamic vinegar: http://enchantedoliveoil.com/inc/sdetail/coconut_white_balsamic_vinegar/95/137

 

 

 

Coconut White Balsamic Vinegar

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M came to town bearing gifts to try for the blog (Yay!). She knows the way to her foodie girlfriend’s heart! She had attended a wine expo with local products from around Pennsylvania (Yes, this is our idea of a good time.) She brought me this amazing bottle of coconut white balsamic vinegar made by The Enchanted Olive company located in Harmony, PA. Here is a link to purchase this product: http://enchantedoliveoil.com/inc/sdetail/coconut_white_balsamic_vinegar/95/137

We came up with 3 different recipes to use with this product. The first one we wanted to try was an appetizer of roasted shrimp using this vinegar as a dipping sauce. Oh. My. God, it was good! We used our roasted shrimp cocktail that we posted on an earlier blog: http://twolesbianseatingout.wordpress.com/2013/02/14/roasted-shrimp-cocktail/

…except we used less pepper so that it would be less spicy and gave a squeeze of lemon over the shrimp to really bring out the coconut flavor.

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The Verdict: I ended up serving a few strawberries as a garnish, which M lovingly dipped in the vinegar and fed to me. It was so good! The vinegar and coconut flavor on the strawberry was a burst of flavor in my mouth, that made me audibly moan. M then tried it and we were both saying “get more berries!” The shrimp paled in comparison to the flavor of the berries with the vinegar, so we decided on another recipe with this vinegar to share with you tomorrow. The shrimp tasted good with the coconut vinegar and we were transported to an island but the flavor was so subtle that it left us wondering what we could add to it to make it as good as the berries. We also thought of using this as part of a marinade and then grilling the shrimp. Regardless, we LOVE this product and are suggesting it to all of you to try. Play around with it in different recipes and let us know what you think.

Comment below on what you think of this product and let us know if you have any other products that you would like us to review. You can also email at: two.lesbians.eating.out@gmail.com

Enjoy!

~ T & M

 

Link to purchase: http://enchantedoliveoil.com/inc/sdetail/coconut_white_balsamic_vinegar/95/137

Nothing says love like…Bacon hearts!

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Hey everyone! We are back. We had a fabulous relaxing weekend and are ready to get back to the blog and sharing our week with you. I surprised M Sunday morning with her favorite breakfast and a special side dish. Nothing says “I love you” more than bacon hearts! Yes, I know I am cheesy but I really love her and I showed her with bacon! This wins me major points. She thought they were so cute and it had her giggling up a storm that morning. These are quick and easy but they are sure to get a smile out of the person you love.

Bacon Hearts

Ingredients:

Bacon strips!!!!

Directions:

Take out one bacon strip and place on a cutting board.

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Cut bacon strip in half.

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Take the two ends of each half and cross one end over the other to form the point of the heart.

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Take the top of one of the ends and fold it over on itself and angle slightly into the center.

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Do the same thing with the other side to form the arcs of the heart.

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Place bacon hearts on a cookie sheet and bake at 350 degrees for approximately 15 minutes, flipping once. Once they are done cooking, place on paper towel lined plate.

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I served these with M’s favorite breakfast and she was quite surprised by them.

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We hope you enjoy this recipe and that it makes your loved ones smile. Let us know what you think of this recipe in the comments or you can email us at: two.lesbians.eating.out@gmail.com

Enjoy!

~ T & M

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