Sunday, January 3, 2016

Lobster Ceviche

We brought in the New Year with a few small lobster tails we found on sale at the grocery store. For some very strange reason, we had one left over, which truly is a first for me.

So, since I couldn't bare to see just one lonely lobster tail sitting around, I decided to mix up a small batch of ceviche. I just love this combination of fresh and flavorful veggies. I hope you will, too.

1 small lobster tail cut into small pieces
1 medium beef steak tomato, diced
½ yellow onion, diced
1 green onion, diced
½ red bell pepper, diced
½ jalapeno, seeded and diced
Juice of 1 lime
½ tsp. Old Bay Seasoning
Salt and pepper to taste

Combine all ingredients in a medium bowl and refrigerate about an hour before serving. Stir and serve as desired (wonderful on tacos, with chips, over a bed of lettuce, etc).


Saturday, January 2, 2016

Pineapple Angel Food Cake

Just a normal box of Angel Food Cake mix and a can of pineapple is all it takes to make this light, fluffy and flavorful treat.

I’m not sure where the original recipe came from. It surfaced through social media some time ago and I’ve made it several times over the past year.

I made this one in a Bundt pan, but I’ve also baked it in a 9x13 glass baking dish (though it didn’t turn out quite as nice, as it browned nicely around the edges but collapsed in the center).

I baked this up earlier today and my sweet husband is still waiting for some kind of glaze to magically appear. I think it’s perfect without it, but you could certainly finish it off with a drizzle of sweet glaze if you so desire.

Pineapple Angel Food Cake

1 box of Angel Food Cake mix
1 20oz can of crushed pineapple with juice

Preheat oven to 350 degrees. Spray a Bundt pan with cooking spray and set aside.

In large mixing bowl, combine cake mix with pineapple and stir well. Mixture will become frothy while stirring.

Once fully incorporated, transfer to Bundt pan. Bake 43 to 45 minutes. Cool completely before slicing.