Grilled Lobster tails

There's not a lot can say besides, oh my, delicious, yummy just to name a few.  Ya gotta give this one a try.  It truly is fabulous!  To make this you will need:

1 cup butter

2 cloves finely minced garlic

pinch white pepper

juice of one lime

4 to 6 lobster tails

chopped herbs (rosemary, basil, thyme oregano)

1.  In a small pot over medium heat, heat the  butter until it begins to bubble then watch it very carefully for a few minutes until it begins to turn a light golden brown. Remove from the heat.
2.)  Pour the hot butter over the minced garlic and whisk in the lime juice. Be sure to stir the butter each time before spooning it to serve.  Set aside.
3.)  Split the tails almost all the way through, leaving the tail and the very top together.    Brush the meat with the lime butter.  Grill flesh side down for five minutes.  Turn over fill the tail with the herbs and grill for another seven minutes.
4.)  Serve with any of the leftover lime butter for dunking.

Green Goddess Rice - Vegan!

I have so much basil in the garden, I keep looking for new ways to use it!  I found this classic recipe from Claire Robinson.    This is similar to pesto, but smoother than pesto because of the avocado.  The husband loved this.  Super easy.  Enjoy!  To make this dish you will need:

1 1/2 cups basmati rice

Kosher salt

1 small avocado, peeled, pitted, and coarsely chopped

1 cup packed fresh basil leaves

1 lemon, juiced

3 tablespoons extra virgin olive oil

1/4 cup water

Freshly ground black pepper

1.)Bring the rice, 3 cups water, and a pinch of salt to a boil in a medium saucepan over medium heat.  Reduce the heat to a gentle simmer, stir, cover, and cook until water is completely absorbed, 15 to 18 minutes. Remove from heat and let stand, covered, for 10 minutes.

2.)  Meanwhile, put the avocado, basil, lemon juice, oil, and 1/4 cup water in the jar of a blender and puree; season generously with salt and pepper. Add more water and puree until the mixture is the consistency of sour cream.

3.)  Fluff the rice with a fork and gently fold the green dressing into the warm rice. Taste and add more salt and pepper, if necessary. Serve immediately.

Bread and Butter Pickles - Vegan!

Lately I am all about using fresh veggies to prepare things.  August and September are a great time to prepare vegetables for the long winter months.  This is a super easy recipe.  I used 6 baby cucumbers instead of the regular one.  I love the little pickles.  To make this you will need:
3 long pickles, thinly sliced (have a mandolin?)
1 red bell pepper, finely chopped (Used my food processor)
1 sweet onion finely chopped (again used my food processor)
2 teaspoons celery seeds
1 tablespoon salt
3/4 cup white sugar
1/2 cup white wine vinegar
5 1/2 pint canning jars with lids and rings
1.)  Place cucumbers, red pepper and onion in a large bowl.  Stir in the celery seeds and the salt.  Let it sit out on the counter for an hour, stirring occasionally.
2.)  In a measuring cup combine the sugar and the vinegar.  Stir until the sugar dissolve.  Pour over the cucumbers and mix together.
3.)  Put the cucumbers in the jars and distribute the liquid in the jars.  Secure the lids.  Refrigerate for 24 hours.  The pickles will stay in the refrigerator for 4 weeks.  Enjoy!