This Langostino Lobster Egg Casserole is one of my favorites.  It's easy to make but looks so elegant - perfect for Sunday brunch or Mother's Day breakfast.  It stores easy in the refrigerator and freezes nicely.  

​Langostino Lobsters have a more complex and delicate taste than lobster. The flavor is sweet, elegant. 

Can't find them in the fresh fish section of your local grocery strore?  Look for them in the frozen section.  That's where I usually find them at Costco.

Langostino Lobster Egg Casserole
Yields 8 servings

Ingredients:
6 eggs beaten
1 cup heavy whipping cream
1/2-1 cup Langostino lobster, chopped (depending how much you like Langostino Lobster and your budget)
1 cup shredded cheddar cheese
1 cup cooked broccoli, chopped
1 small onion, finely chopped
1 teaspoon minced garlic
1 teaspoon Herbs de Provence
½ teaspoon sea salt
¼ teaspoon pepper
1 Tablespoon Parmesan cheese

Directions:
Preheat oven to 350°F.Grease a 9x13” baking dish, set aside.

In a medium bowl, whisk together eggs.  Add heavy whipping cream and whisk to combine.

Add Langostino Lobster, broccoli and onion to the egg mixture and stir to combine.

Add cheese. Stir to combine.  Add garlic, Herbs de Provence, salt and pepper and stir.

Pour into prepared baking dish and spread the mixture evenly in the dish.  Sprinkle with Parmesan cheese.

Bake in preheated oven for 25-30 minutes, or until top is set and slightly browned.

​Cool for 5 minutes and serve warm.

STORE:
Cut this breakfast casserole into squares and store it in an airtight container in the refrigerator for up to 5 days. 

FREEZE:
Let the casserole cool completely, then cut it into the proper serving sizes, and freeze in an airtight container for up to 2 months. To reheat, remove the egg casserole from the freezer and warm in the microwave or oven until heated through. 

Serve with fresh fruit and micro greens for a Keto-friendly breakfast.

Nothing says comfort food like Bangers & Mash, a traditional Irish and British dish of sausages served with mashed potatoes and onion gravy.  Perfect for St. Patrick's Day, Sunday Family Dinners or anytime you need a warm food hug.

Bangers and Mash
Yields 4 servings

​Ingredients:
For the Bangers & Gravy
1/2 tbsp oil
8 sausages of choice
1 large onion, halved and finely sliced (yellow, white or brown) 
2 garlic cloves, minced
3 Tbsp gluten free flour
2 cups beef stock/broth, low sodium, store bought or homemade 
1/4 tsp salt
1/2 tsp black pepper

For the Mashed Potatoes
3 lb. Russet potatoes, peeled and cut into 1” cubes 
1 Tbsp salt, for cooking
4 Tbsp unsalted butter, chopped
1/2 cup milk, warmed
1/2 tsp salt
melted butter, for garnish (optional)
Chives or parsley, chopped, for garnish (optional)

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Directions:
For the Bangers & Gravy
Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size.

Remove sausages onto a plate. Turn heat down to medium.

You need around 2 Tbsp oil left in the skillet. If you have less, add a bit of butter or oil.

Add onion and garlic, cook until golden brown, around 4 minutes.

Add flour and mix through. Cook for 2 minutes, stirring constantly.

Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.

Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want as it will thicken as cools.
​
​Add salt and pepper to taste.

For the Mashed Potatoes
Place in a large pot with 1 Tbsp salt. Add enough water so it’s 4” above the potatoes.

Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (poke with fork to test, they should fall apart).

Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to allow water to completely evaporate.

​Add butter, milk, and salt and mash well with masher.

Note:  DO NOT use a beater, stick blender, food processor or blender as potatoes will quickly go from perfect to hard and gluey.

Top with melted butter. Sprinkle with chives or parsley.

Serve sausages with side of peas on the side.

Low carb option – replace mashed potatoes with Creamy Cauliflower Mash.
​

Marcona Almond and Parmesan Crusted Salmon
Yields 2 servings

Ingredients:
2 salmon steaks
Salt and freshly ground black pepper
1 Tablespoons melted butter
1 Tablespoons stone-ground mustard
1/4 cup plain Greek yogurt
1/4 cup chopped Marcona almonds*
1/4 cup gluten free panko bread crumbs**
1/4 cup parmesan cheese
1 Tablespoon chopped chives (or 1 teaspoon dried)
1 Tablespoon chopped flat-leaf parsley plus more for garnish​

Notes:
*Marcona almonds can be substituted for regular almonds or another nut.
**For a Keto option, substitute gluten free panko bread crumbs for Keto bread crumbs.

I served it with roasted purple cauliflower with pine nuts, golden raisins and balsamic drizzle. and cloud bread.

Love steak, but want something leaner?  Try kangaroo steak, the venison of Australia.  Perfectly cooked kangaroo steak drizzled with balsamic glaze with cherries served on a bed of roasted vegetables and side salad.

Kangaroo Steaks are a new food I tried 2022.  I saw them in my local Lidl and said, "why not?"  I liked to try new foods.

Kangaroo Steak with Balsamic Cherries

Ingredients:
kangaroo steaks, at room temperature
olive oil
butter
pepper and salt 

For the balsamic cherries
1/2 cup balsamic vinegar
1 Tablespoon Keto sugar (I used monk fruit sweetener) or regular sugar.
1/4 cup water
1/2 cup cherries, pitted and coarsely chopped
pinch coarse Kosher salt

Directions:
Prepare the balsamic cherries first.  In a small saucepan, combine balsamic vinegar, sugar, cherries and water. Bring to a low simmer.

Simmer for 20-30 minutes, stirring occasionally to prevent burning.

​When sauce has reduced, remove from heat and stir in a pinch of coarse Kosher salt.

Sauce won’t be the texture of syrup yet- it will still be a little runny, that is normal.
Set aside to cool and thicken.

(NOTE:  More than likely you'll have some balsamic cherries leftover.  Store them in airtight container in refrigerator for up to one week.  Perfect to top on salmon or lamb!)

For the kangaroo steaks:
Before cooking the kangaroo steaks, pat dry with paper towel.

Rub the steaks with a little bit of olive oil. Salt and pepper each side.

Add kangaroo steak(s) to a medium frying pan over medium high heat. Cook for 4 minutes then turn them around and cook for another 4 minutes. If you like your meat to be rare, cook these steaks for about 6-7 minutes total.

Add a little bit of butter in the last 3 to 4 minutes of cooking.

Remove the steaks from the pan and let them rest for 2 minutes.  

Serve with roasted vegetables and salad (as pictured).

This Grouper Matecumbe recipe is so easy and ready in 30 minutes. Inspired by a dish I tried at The Fish House in Key Largo, Florida (and even featured on Food Network!).  It’s loaded with vibrant flavors that are surprisingly, satisfyingly delicious together - beautiful tomatoes, onions, garlic briny capers, bright lemon, and fresh basil. ​

A few years ago, my late husband and I vacationed in the Florida Keys. We stayed in Islamorada. One of the days, we visited the John Pennecamp State Park. When we were leaving the park, we asked one of the Rangers for a recommendation of where to eat. She recommended The Fish House.

We both ordered the Grouper Matecumbe. You can read all about our experience at The Fish House in this post.

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