Lobster Mac And Cheese

INGREDIENTS
4 tablespoons butter divided use
2 tablespoons flour
2 1/2 cups water
4 cups milk I use whole milk
1 pound corkscrew pasta such as cavatappi or cellentani
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
4 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 1/2 cups chopped cooked lobster meat plus more for garnish
1/2 cup panko breadcrumbs
2 tablespoons chives thinly sliced
cooking spray
INSTRUCTIONS
Preheat the oven to 350 degrees F. Coat a 2 or 3 quart baking dish with cooking spray.
Melt 2 tablespoons of the butter in a large pot over medium heat. Add the flour, then whisk until combined, about 30 seconds.
Pour in the water and whisk until smooth and just thickened.
Add the milk and whisk until combined.
Stir in the pasta, salt, garlic powder, onion powder, smoked paprika and pepper, then bring the mixture to a simmer.
Cook for 10-12 minutes, stirring occasionally, until pasta is done.
Turn the heat to low, then stir in the cheeses. Keep stirring until the sauce is smooth.
Fold in the lobster meat. Transfer the pasta mixture to the prepared baking dish.
Melt the remaining 2 tablespoons of butter, and stir it into the panko breadcrumbs.
Sprinkle the breadcrumbs over the top of the pasta. Bake for 10-15 minutes or until topping is golden brown.
Sprinkle with chives and garnish with addition chunks of lobster if desired. Serve immediately.

Thank you DinnerAtTheZoo.com!

 https://www.dinneratthezoo.com/lobster-mac-and-cheese/#wprm-recipe-container-21866

Deep Fried Nutella

INGREDIENTS
400 grams nutella

120 grams icing sugar, sieved

1 large egg, beaten

150 grams panko breadcrumbs

Oil for deep frying

Ice cream and berries for serving

INSTRUCTIONS
Start by heating the Nutella on a bain marie and then pour into an ice cube tray. Place in the freezer until set.

Once frozen, remove from the mould and roll in the icing sugar, followed by the beaten egg and finally the Panko bread crumbs. Once stuck, repeat the egg and Panko stages to make a thick even layer of breading.

In a shallow pan heat enough oil to cover the Nutella balls and heat to 180. Once ready pop the balls in the hot oil and fry for a minute, until just golden.

Remove and blot and then serve on berries, or ice cream, or by themselves.

Thank you Tastemade.co.uk!

https://www.tastemade.co.uk/videos/deep-fried-nutella-balls

Deep Fried Jello

Super Gelled Jello (recipe Below), prepared, chilled overnight, and skewered.

1 recipe Sweet Fry Batter, with enough extra Better Batter Gluten Free Pancake Mix added to make a texture of drop biscuit dough (about 1 c)

at least 4 c oil for frying (this works best in a deep fryer), or enough for 3 inch depth, heated to 375 degrees.



Super Gelled Jello

2 (3oz) packages sugar free Jello (we used green jello) or other sugar free jello-style commercial dessert

3 tsp (3/4 oz) agar powder (it’s important to use the agar powder in this – you can’t skip it!!)

1/2 c hot water

In a small saucepan, stir together the gelatin/or jello dessert and agar until well mixed. Add the hot water, stir well, and allow to sit for 10 minutes, to allow the mixture to ‘bloom’ (ie soften). Place on medium heat and bring to a simmer. Simmer, stirring constantly,  for 3-4 minutes, or until the gelatin/agar dissolves completely and is smooth and clear. Pour into a small mold – the shape of your mold will determine the shape of your fried jello – we recommend a small square tupperware or round silicone ‘cake pop’ or ice cube trays.

Allow to cool in the fridge until set, about 30 minutes to an hour.

Cut into cubes, if using a square container, about 1 inch in size, or pop out of the molds.

Separate, and place into the freezer.

Remove jello from frezer one at a time and gently coat with batter. To do so you will need to wet or flour your hands (use Better Batter Gluten Free Flour!), scoop a little of the adjusted Sweet Fry batter up, and shape it into a ball around the cold jello. You want to make sure all surfaces are completely coated – this is a fine line – too much batter, and you get a doughy ball of mush, too little and you get an explosion. Try for about 1/8-1/4 inch of batter surrounding the jello.

Skewer each ball of batter and place back in the freezer for at least 4 hours or up to overnight.

Heat oil to 375 degrees.

Remove your jello balls one at a time and quickly plunge your prepared, frozen jello balls into the hot oil. Cook for roughly 15 seconds to 3  minutes, depending on the size, shape, and coating thickness of your balls, until batter coating is golden brown – if you cook too long the jello will melt! Remove immediately and serve. Guild the lily with regular jello or with whipped cream.

Thank you betterbatter.org!

https://betterbatter.org/deep-fried-jello

Deep Fried Butter

½ cup light brown sugar
1 ½ teaspoons ground cinnamon
1 ½ cups cold butter, cut into tablespoon-sized pieces
1 ½ cups all-purpose flour, divided, or more as needed
2 teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
1 cup buttermilk
2 eggs
2 tablespoons white sugar
1 quart vegetable oil, or as needed
40 eaches toothpicks
¼ cup confectioners' sugar, or as needed

Directions
 Step 1
Whisk brown sugar and 1 1/2 teaspoons cinnamon together in a shallow bowl. Dip each piece of butter into cinnamon-sugar mixture to coat completely. Place butter pieces in a single layer on a parchment paper-lined baking sheet. Freeze until hard, 8 hours to overnight.

 Step 2
Stir 1 cup flour, 2 teaspoons cinnamon, baking powder, and salt together in a bowl. Beat buttermilk, eggs, and white sugar together in another bowl; add flour mixture to buttermilk mixture and beat until smooth. Gradually stir remaining flour into buttermilk mixture until desired batter consistency is reached.

 Step 3
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

 Step 4
Poke a toothpick into the center of each frozen piece of butter. Dip butter into batter to coat completely.

 Step 5
Working in batches, carefully drop coated butter pieces into hot oil and cook, turning occasionally, until golden brown and puffed, about 2 minutes. Transfer fried butter to a paper-towel lined plate and dust with confectioners' sugar
Cook's Note:
For easier coating, try piping the butter into teaspoon sized dots instead of cutting into tablespoon sized pieces.

Thank you AllRecipies.com!

https://www.allrecipes.com/recipe/239140/deep-fried-butter/

Flamin’ Hot Cheetos Corn On The Cob Recipe

INGREDIENTS
4 Corn on the Cob
1/4 Cup Mexican Crema or Sour Cream
1/4 Cup Mayo
1–2 Cloves Garlic, minced
1 Bag Flamin’ Hot Cheetos
INSTRUCTIONS
Remove the husks and silk from your corn. Rinse under cold water.
Place a skewer in the bottom of the corn for easy handling.
Grill the corn 8-10 minutes over medium-high heat. Rotate often.
In a bowl, combine the mayo, crema, and minced garlic. Use a spatula and cover each corn.
Place your Flamin’ Hot Cheetos in a Ziploc bag. Turn into crumbs by beating with a mallet or rolling pin.
Cover each corn in the Flamin’ Hot Cheetos Crumbs. You can gently pat it on to ensure it stays put.
Enjoy!

Thank you so much CookingWithJanica.com!

https://cookingwithjanica.com/flamin-hot-cheetos-corn-on-cob-recipe/

Pinapple Whip

Dole Whip Recipe

2 cups frozen pineapple

1/4 cup milk of choice (Try canned coconut milk for piña colada soft serve!)

1/16 tsp salt

pinch pure stevia extract, or 2 tbsp sugar of choice

scant 1 tbsp lemon juice

Instructions

Blend all ingredients until smooth. Scoop out with an ice cream scoop, or squeeze through a pastry bag, yonanas machine, or a plastic bag with an edge cut off. (If your blender is not super-powerful like a Vitamix, you may need to add a little more liquid and then freeze a bit before serving, or churn in an ice cream maker.) For soft-serve that holds its shape longer, freeze the swirled dole whip at least 20 minutes prior to serving. Makes 3 servings the size.

Thanks so much ChocolateCoveredKatie.com!

https://chocolatecoveredkatie.com/dole-whip-recipe-bring-disney-to-your-kitchen/

"Earls" Mediterranean Linguine

Mine and Maddie's favorite dish at Earl's is this spaghetti dish... even over the blackened chicken, which is awesome, but I love this more! This is the closest we have come to making it and it's prettty dang close!!

OK... 

2 cups cherry ( or grape ) tomatoes

1/2 cup dry white wine

4 garlic cloves, chopped

1/4 cup extra virgin olive oil

1 cup pitted  kalamata olives

1 lb (12oz) linguine

1/2 cup fresh chopped parsley ( or teaspoon dry)

1/2 cup chopped basil ( or teaspoon dry ) 

2 TBSP hot sauce

1/2 cup tomato sauce

1 TBSP balsamic vinegar

1 1/2 cups crumbled feta cheese

Boil water for pasta

Heat oil in a skillet over medium heat

Add tomatoes, wine, garlic, and olives.

Cook until sauce thickens ( about 6 minutes ) 

cook pasta

Add pasta, parsley, basil, hot sauce, tomato sauce and vinegar to sauce in skillet.

Toss over medium heat until sauce coats pasta. 

Salt and pepper to taste.

Crumble feta over top

Mangia!!!