NEW RECIPES

Lobster Mac and Cheese

(serves 6 to 8 people)

• 6 tablespoons butter
• 1 small onion minced
• 3 tablespoons lobster bisque dip mix
• 4 cups of milk
• 8 oz cheddar cheese (shredded)
• 4 oz monetary jack cheese (shredded)
• 1 lb. pasta (preferably cavatappi) cooked and drained
• meat from two lobsters or 1 to 2 cups of cooked shrimp or seafood of choice
• (1/2 cup of breadcrumbs tossed with 1 tablespoon of melted butter, optional)

Heat milk to boiling and set aside

Sautee onion in butter until soft, whisk in flour and lobster blend and pour in hot milk and whisk over low heat until thickened. Add seafood and toss with cooked pasta. Sprinkle with buttered breadcrumbs if desired. Bake at 350 for 15 minutes.

Lobster mac and cheese is all the rage in my favorite restaurants this year. This delicious elegant dish is quick and easy to prepare and makes an elegant dinner served with salad and French bread.

Chipotle chicken

Cube 2lbs boneless chicken breasts & marinade overnight in:

• 1 cup Barbeque sauce
• 1/4 c. Orange juice
• 1-2 TBS Chipotle Dip Mix
• 1 Lb. Bacon

Partially cook bacon & cut in 1/2 - (drain well between paper towels)
Wrap marinated chicken cube in bacon - (secure with toothpick)
Cook At 400° about 15 minutes or until done

Shrimp Canapés

• 1 Cup Mayo
• 1 Cup mozzarella cheese
• 1 Tablespoon finely chopped onion
• 1 teaspoon Spicy garlic Dill or Cucumber Dill Mix

Mix well - place 1 Tablespoon on sliced French bread with a shrimp garnish on top - Bake at 400° until brown & toasty

Double-Stuffed Potato cups

• 3 Lbs. 1 1/2” to 2” New Potatoes
• 2 TBS Olive Oil
• Salt & Pepper

Stuffing:

• 1/2 Cup Sour Cream
• 1 TBS Dip Mix (Garlic Chive, Smoked Salmon, Garlic Dill or Curry)
• 1/2 Cup Grated Cheddar
• 1/2 Cup Grated Parmesan Cheese

Boil Potatoes 15-20 min. in salted water until slightly soft. Let cool for 10 minutes & scoop out small scoops with a melon baller or grapefruit spoon. (Set aside scooped out portion for stuffing.) Brush potatoes with olive oil, salt & pepper, and bake at 475° for 10 -15 minutes till slightly brown around edges. While cups are roasting, add sour cream & dip mix to reserved flesh & microwave covered for 3 minutes. Mash with a little milk if too thick. Remove potato cups from oven & fill each with a little stuffing mix. Sprinkle a little Parmesan cheese on top, and bake at 475°

For 10 minutes or until tops are golden brown. Top with smoked salmon & capers, or shrimp, if desired.

Baked Chipotle Shrimp Dip

• 8 oz cream cheese
• 1 to 2 tablespoons of chipotle dip blend
• 8 oz mayo
• 1 can drained shrimp
• ½ cup of shredded monteray jack cheese

Blend all ingredients and pour into a 9 inch pie plate and bake at 350 degrees 20-30 minutes until hot and bubbly.

Baked Spa Seafood Dip

• ½ cup non fat Greek yogurt 1 cup chopped cooked seafood
• ½ cup low fat mayo
• 2 tablespoons of parmesan cheese
• 1 tablespoon of lobster dip mix
• 1 cup of shredded mozzarella cheese

Blend yogurt, mayo, mozzarella, and seafood and pour into 9 inch pie plate, sprinkle parmesan cheese on top and bake for 20- 30 min at 350 degrees until hot and bubbly.

Great served with warm French bread, breadsticks, crackers, toasted pita bread or chips.

Substitute low fat mayo, and cheeses if desired.