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Langostino Lobster Egg Casserole

3/8/2023

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This Langostino Lobster Egg Casserole is an easy breakfast casserole that's made with eggs, broccoli, Langostino lobster, heavy cream, cheese and spices! It's a healthy, low-carb way to start the day!
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**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
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.
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Marcona Almond and Parmesan Crusted Salmon

2/10/2023

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Marcona Almond and Parmesan Crusted Salmon, is a simple oven baked salmon recipe to serve anytime and is ready in under 30 minutes!  Makes busy weeknight dinners, not only easy but healthy.
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**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
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.
Directions:
Preheat oven to 350°F. Line a baking sheet with parchment paper.

Season salmon with salt and pepper and place on a baking sheet. 

Combine melted butter, stone-ground mustard, yogurt and Marcona almonds in a bowl. 

In a separate bowl combine bread crumbs, parmesan cheese, chopped chives and parsley.   Season with salt and pepper. 

Spread yogurt mixture over top of fish then evenly coat fish with the bread crumb mixture. 

Bake for 15 to 20 minutes depending on thickness of fish.
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I served it with roasted purple cauliflower with pine nuts, golden raisins and balsamic drizzle. and cloud bread.
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Grouper Matecumbe (30 Minute Meal)

11/9/2022

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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. ​
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**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
NOTE:  This post was originally published July 2017; updated November 2022.
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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Grouper Matecumbe
Yields 2 servings
Ingredients:
2 grouper fillets
1/2 medium onion, chopped
2-3 garlic cloves, minced
2 teaspoons capers
6 San Marzano tomatoes, chopped (or tomato of your choice)
5-6 basil leaves, julienned
1/2 lemons juiced and zested
1 Tablespoon + 1 teaspoon olive oil (I used lemon olive oil)
Salt and pepper
​
Directions:
For the Matecumbe sauce:
To a medium bowl, add all ingredients except fish and stir to thoroughly combine. Refrigerate until ready to use; it is best to let flavors blend for at least 1 hour in the refrigerator.
​

For the fish:
Heat 1 Tablespoon olive oil in frying plan. Season fish with salt and pepper. Fry 2-3 minutes on each side. Top each fillet with 1/2 the sauce.
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I paired it with Baked Mashed Potatoes and a Fig, Pear and Pistachio Salad.
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​Keto Shrimp Quesadilla with Mango Slaw

5/12/2021

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This Keto Shrimp Quesadilla recipe is perfect for busy weeknight dinners. This recipe is easy and healthy.  It's made with delicious savory ingredients - a tasty mixture of cumin shrimp, tomatoes and melted cheese crisped in a Keto sandwich thin.
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​Keto Shrimp Quesadilla with Mango Slaw
Yields 1 serving

Ingredients:
For the shrimp quesadilla
2 Jalapeno Sandwich Thins* (I used Outer Aisle Brand)
5-6 medium shrimp, clean and patted dry
shredded cheese, desired amount
sliced baby heirloom tomatoes
1 Tablespoon of olive oil
1 tsp. of butter
1/2 teaspoons of cumin
guacamole
​salsa
For the Mango Slaw
1/2 cup mango, julienned
1/2 cup white and purple cabbage, julienned or grated
1/4 cup fresh lime juice
1/4 teaspoon salt 

*You can substitute almond flour tortillas for the sandwich thins.  I love the Trader Joe's brand.
Directions:

For the Mango Slaw

Combine mango, cabbages, fresh lime juice, and salt in a bowl. Cover and refrigerate for a minimum of 4 hours to over night.

For the shrimp quesadilla
Preheat oven to 400°F. Place parchment paper on baking sheet.
Heat pan over medium high heat with olive oil.
Sprinkle one side of shrimp with salt, pepper.  Place that side down in pan. Sprinkle top of shrimp with salt and pepper.
When shrimp is turning pink.  Flip.  When almost finished, add 1 tsp. of butter, 1/2 teaspoons of cumin and stir. Remove from pan to cool slightly.  When cooled slice shrimp in half (or you could chop them into smaller pieces).
Place one thin on baking sheet. Top with cheese and tomatoes. Add shrimp and a bit more cheese. Top with remaining sandwich thin.
Place in oven for 8 minutes.  Flip and bake for another 8 minutes.

To serve, top with guacamole and salsa.  I served it with 
apple slices.
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Looking for more Keto Recipes?  Check out my Keto Recipes category.
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Lobster Mac & Cheese (Gluten Free)

7/18/2018

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This recipe for Baked Lobster Mac and Cheese combines Sharp cheddar, Swiss cheese, and tender, sweet lobster tossed together with gluten free pasta and baked to golden perfect. This is definitely the grown-up version of mac and cheese. 
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​**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
​This is perfect for the holidays, birthday celebrations or anytime you need comfort food.  Lobster and cheesecake is my favorite birthday meal! The two photos below are from a previous birthday (I won't say which one) at the Chart House in Alexandria, Virginia.  So good!
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Lobster Mac and Cheese (Gluten Free) is another one of those recipes I’ve been dreaming of making since I saw Ina Garten make it on her show on the Food Network. So, on my weekly shopping trip to Whole Foods (where I found a lot of my staples on sale, bonus!), I splurged and bought two lobster tails so I could make this delicious meal – comfort food at its best! Ina’s version is much “heavier” and I have definitely lightened it up a bit. But, this is still a meal that should be savored.​
Lobster Mac & Cheese (Gluten Free)

Ingredients:​
1 box of gluten free noodles
2 lobster tails
1 cup half and half
3 Tablespoons grass fed butter, divided
2 Tablespoons gluten free flour (I used Amaranth)
1 cup grass fed Swiss Cheese
1 cup grass fed Sharp Cheddar Cheese
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon nutmeg
¼ teaspoon cayenne pepper
Directions:
​Preheat oven to 350 degrees.
Prepare pasta according to package directions. Drain pasta and set aside.
In medium skillet, melt butter over medium heat. Add chopped lobster to pan and sautee until done, about 5-7 minutes.
Meanwhile, heat the half and half in a small saucepan, but don't boil it. In a large pot, melt 2 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot half and half and cook for a minute or two more, until thickened and smooth. Off the heat, add the Swiss and Cheddar cheeses, salt, pepper, nutmeg and cayenne.
Add the cooked pasta in 9 x 13 baking dish or individual gratin dishes. Pour cheese mixture over pasta. Stir to coat well. Toss lobster in and stir to disperse meat throughout.
Bake for 15-20 minutes or until cheese is bubbly.
Serve warm.
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​This decadent and comforting seafood pasta can be served as a side dish or a main one, you can’t go wrong either way!
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