Monday, February 13, 2017

Lobster Scampi de Jonghe #Whole Foods

"Lobster Scampi de Jonghe is rich with butter, sherry and garlic. Crispy bread crumbs soak up this delectable sauce and the best part is this special dish can be prepared in under thirty minutes."

I think I was the only one that didn't know Valentine's Day is tomorrow. When the kids were little ones I knew this. Perhaps it was the planning of the parties that alerted me or perhaps it was making those special mailboxes to collect all those valentines, but let's just say that this year I thought Valentine's Day fell on Thursday, which leaves me scrambling like most people to find a decent card that's still on the rack.

It also left me in a rush to get to Whole Foods where they are celebrating Valentine's Day big time. Not only do they have a great deal on roses, they have great deals on steak and lobster. I've always been a fan of lobster but sometimes the big tails are a bit too much for me, in which case I turn to the small 4 ouncers. When Manservant is craving steak I go buy a few of these and they make my meal as special as his. In fact, I also buy these cute petite tails when they are on sale, so I always have some to grill or add to dishes like paella.

I don't remember when I first discovered  I loved lobster but it was some time in my teen age years. One year I even remember ordering it for homecoming, which shocked the heck out of the guy I was sitting next to. Not sure I ever saw him again! After that I learned never to order the most expensive thing on the menu!

My mother, on the other hand loves to tell a different story of lobster. It so happens that on the night she met her future in laws she thought she was being quite sophisticated and ordered the lobster. My father's parents, who were simple people and kept kosher, almost blew a gasket. "What kind of a girl are you marrying? Is she a shiksa?" Well the marriage did go as planned, (I am living testimony...) but I have learned that lobster has protocols that one must follow if eating in a restaurant with people you don't know very well.

In Kankakee, lobster was not easy to come by. Well maybe it was and my parents never told me about it. So I discovered shrimp. (You can see the keeping kosher part of the family must have been ruined by the Jewish shiksa!) After earning my driver's license, my friends and I would take drives into the "country" along the river where there were always a few good restaurants. Eagle Island Supper Club was where we often found ourselves chowing down on Shrimp de Jonghe or fried frog's legs. To bad it has disappeared into the sunset. Even Al Capone ate there in his day. I remember they used to begin meals with a relish tray, which was a good thing because we used to work up quite an appetite getting there. Carrots and radishes never looked so good. Hmmmm.

Shrimp de Jonghe, if you've never heard of it, is similar to shrimp scampi. In fact I might dare say, that they are virtually the same dish, but scampi is served with pasta and de Jonghe is not. Scampi is also made with oil, where as de Jonghe has the richness of butter; in its favor, I would say. Shrimp de Jonghe originated in Chicago,  but the restaurant that made it famous was shut down during Prohibition when it was discovered they were bottlegging liquor. Go figure. There is even sherry in the sauce!

Whole Foods wanted us to celebrate Valentine's Day (which is kind of funny because they just announced they were shutting down the Ambassador program) with lobster or steak. Since I haven't made Shrimp de Jonghe in years, I decided to adapt it to Lobster Scampi de Jonghe, that way you can decide whether or not to serve this with pasta. With all of its rich buttery savory sauce, it is enough to satisfy and savor all on its own.  Lobster versus shrimp, makes it all the more luscious, so if you don't feel the need to add pasta then don't. You won't miss it. A simple green salad is more than enough to round out your meal.  I'm pretty certain that you will love this lobster as much as I do. Perfect for a last minute special dinner, this lobster scampi de Jonghe is ready in under 30 minutes.

yield: 2-4print recipe

Lobster Scampi de Jonghe

Lobster Scampi de Jonghe is rich with butter, sherry and garlic. Crispy bread crumbs soak up this delectable sauce and the best part is that this special dish can be made in under thirty minutes.
prep time: 20 MINScook time: 10 MINStotal time: 30 mins


  • 4 four to five ounce petite lobster tails
  • 1/2 c melted butter
  • 2 T sherry
  • 1 1/2 c Panko bread crumbs
  • 2 T minced parsley
  • 2 T minced shallot
  • 3 cloves minced garlic
  • 1/4 t sweet paprika
  • Pinch of cayenne
  • 1 t fresh minced tarragon
  • 1 T minced sweet onion


  1. Preheat oven to 400. Boil lobster until just pink. This should take about 2-3 minutes. Do not over cook. Lobster will not be cooked all the way through, but will finish cooking in the oven. With cooking shears cut throught the middle of the underside of the tail. Remove both slices of lobster and slice into good sized chunks.
  2. Combine lobster chunks with half of the melted butter and sherry.
  3. Mix remaining butter with bread crumbs and remaining ingredients.
  4. Using four baking shells or a shallow casserole dish, spoon half of the lobster into each shell or the casserole. Top with half of the crumb mixture. Top that with the rest of the lobster. Finish off with the rest of the bread crumbs.
  5. Bake in 400 degree oven for about 10 minutes or until bread crumbs are lightly browned. Garnish with fresh tarragon if desired. Serve immediately!
Created using The Recipes Generator

Happy Valentine's Day to all my Valentine's and thanks to Whole Foods for sponsoring posts over the last three years!

A Few More Romantic Recipes:

4 Ingredient Fettucine Alfredo       Scallops with Lemon and Garlic              Chocolate Lava Cake


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Thursday, February 2, 2017

One Bowl Oatmeal Fruit Muffins #BrunchwithFiona's

"These no fat blueberry oatmeal muffins are bursting with fruit, fiber and protein. Feel good about sending your kid out the door with one of these!"

Almost every day someone in our house is eating a bowl of oatmeal, which kind of makes us experts on oatmeal, does it not? I know for sure that I'll never let Manservant prepare my bowl as it always turns out so hard I could cut it with a knife. He, on the other hand, will always let me make him a bowl. We also love to eat oats in the form of granola, and I know you know about my addicting crack granola that right now is hiding in the depths of the pantry, so we don't devour it immediately.

All that being said, I felt quite qualified attending a brunch sponsored by Sprouts Farmers Market at Fiona's Natural Foods. I felt like a kid on a field trip as I walked into their massive freezer, which I think is as big as our house. Then it was on to the room with the oven  I could easily stand in. It's always fun seeing how food gets to our plate. Bet you didn't know that Fiona is from Boulder and started selling granola there. Well, now it's owned by Jarrett Eggers who has expanded and added some great new products that soon will be nationwide.

Fiona's products which include trail mixes, granola and oatmeal are all gluten free, non GMO, diary free, soy free and vegan. Wish I could say they were calorie free, too! A nice thing about all of Fiona's granola is that they are fairly high in protein. Pea protein, to be exact. 9g per serving which is pretty high for most granolas on the market. Slow roasting and hand tossing keeps this granola crunchy and full of toasted flavor. Fiona's also contributes to Feed My Starving Children and has contributed 90,000 meals thus far. I mean how cool is that?

 Sprouts and Fiona's also made sure we were well fed before we hit the road. The granola parfait bar and mimosa's were enough to put me in a good mood all day. The products they sent us home with were a good start to making this happen. Look for them or order online...Fiona's is well worth checking out. Thanks Sprouts Farmers Market and Fiona's Natural Foods for taking such good care of us. Sure beats eating Manservant's oatmeal any day!

There are loads of recipes on Fiona's site but I felt creative enough to throw together some oatmeal muffins. Manservant pulled an all nighter-yes they still do that at age 60- and when I woke up the next morning there were 4 gone. Guess he liked them. Truth is these are pretty good for you. With only about 160 c a muffin, they also contain 2.5 g of fiber and 4 g of protein. Not bad for a snack. I'm not telling you these are the cakey blueberry muffin of your dreams, but with no added fat, these are something you could feel good about sending your kid out the door with.

yield: 12 muffinsprint recipe

One Bowl Oatmeal Fruit Muffins

These no fat oatmeal muffins are bursting with fruit, fiber and protein.
prep time: 15 MINScook time: 20 MINStotal time: 35 mins


  • 2 large eggs
  • 1/2 c Greek yogurt
  • 1 mashed ripe banana
  • 1/2 c brown sugar or coconut sugar
  • 1 t vanilla
  • 1 t baking soda
  • 1/2 t cinnamon
  • 3/4 c oats (I used Fiona's cherry oatmeal)
  • 1/2 c cranberry or apple butter
  • 1 c flour
  • 1 c fresh blueberries
  • 1/3 c Sprouts freeze dried bananas
  • 1/3 c sliced almonds


  1. Preheat oven to 350. Spray muffin pan with cooking spray or line tin with paper liners.
  2. In a large bowl beat eggs, yogurt, banana, sugar, vanilla, baking soda, cinnamon, oats and cranberry butter until somewhat smoothish.
  3. Add flour, blueberries, freeze dried bananas, and almonds to bowl. Mix gently.
  4. Spoon batter into the 12 cups. These do not rise to much, so don't worry about making the cups too full.
  5. Bake for about 20 minutes or until the muffins turn golden and a toothpick inserted into the middle comes out clean. Allow to cool and then devour.
Created using The Recipes Generator

A Few More to Try:

Banana Blueberry Baked Oatmeal       Almost Crack Granola              Crunchy Coconut Oil Granola


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