Today is the day that I have dreaded for weeks. Today is my last day of a long vacation. I don’t know about you, but to me the last day of vacation is actually way worse than the day you go back to work or school.

Don’t get me wrong the first day back is still really bad. But for me, I’m usually so busy the first day back that I don’t really have time to think about how bad it is.

Now today, I’m going to spend most of my time thinking about how I don’t want to back.

Boo.

So today I’m going to try and distract myself with lots of tasks. Getting new tires (also boo), exchanging holiday gifts (yay), possibly going on a bike ride (maybe) and I’m going to spend sometime playing with my new best friend.

Meet Blanche.

Yes friends, I name inanimate objects. And yes, I understand that it is strange. But how much easier is it to say Blanche than it is to say eleven-cup food processor? A LOT easier. 

Blanche has already made my life much easier. Not only does she chop things in a jiffy, make awesome bread dough and slice things in a ridiculously small amount of time, she grates.

Um, do you know how awesome it is to be able to grate a brick of cheese or potato in ten seconds? Literally, less than ten seconds. It is really freaking awesome.

Now don’t let your lack of a Blanche discourage you from making this dish. You are only grating one potato and you really don’t even need to grate the whole thing. And other than that this recipe is a breeze.

You will need…

1 lb halibut, sliced into 4 equal portions

1 medium sized russet potato, grated

¼ cup Greek yogurt

1 tablespoon Worcestershire sauce

½ cup all purpose flour

4 cups mixed greens

1 cup red grapes, halved

1 green apple, chopped

5 stalks celery, peeled

1 lemon, juiced

¼ cup blue cheese (optional)

½ cup olive oil plus 2 extra tablespoons

¼ cup balsamic vinegar

1 tablespoon whole grain mustard

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

After you have peeled your celery (I know this sounds really weird but it looks really cool), place it in a bowl of water with ice and the lemon juice and pop it in the fridge for 30 minutes.

Then, combine the greens, grapes, apple, and blue cheese if you are using it and set it aside.

In a small bowl, combine the potato, yogurt, Worcestershire sauce, and season it with salt and pepper.

Season the fish with salt and pepper and place one side of the fish in the flour so that is lightly coated.

Then, place a thin layer of the potato mixture onto the floured side of the fish.

Heat the 1 1/2 tablespoons of oil in a large non-stick pan. When the oil is hot but not smoking, add the fish potato side down and seer it until the potatoes are brown and crispy.

Remove the fish from the pan and place it on a lightly oiled (use the remaining ½ tablespoon oil) baking sheet potato side up.

Bake the fish in the oven for 5 to 7 minutes, just until it is cooked through.

While the fish is baking in the oven, add the now curled celery to your green mixture.

Whisk together the remaining oil, vinegar, mustard and some salt and pepper and drizzle it over the greens.

Place about 1 cup of the greens mixture on each plate.

When the fish is done, place it on top of your greens and serve hot.

Love and Beer Floats

Angela 

Potato Crusted Halibut

1 lb halibut, sliced into 4 equal portions

1 medium sized russet potato, grated

¼ cup Greek yogurt

1 tablespoon Worcestershire sauce

½ cup all purpose flour

4 cups mixed greens

1 cup red grapes, halved

1 green apple, chopped

5 stalks celery, peeled

1 lemon, juiced

¼ cup blue cheese (optional)

½ cup olive oil plus 2 extra tablespoons

¼ cup balsamic vinegar

1 tablespoon whole grain mustard

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

After you have peeled your celery (I know this sounds really weird but it looks really cool), place it in a bowl of water with ice and the lemon juice and pop it in the fridge for 30 minutes.

Then, combine the greens, grapes, apple, and blue cheese if you are using it and set it aside.

In a small bowl, combine the potato, yogurt, Worcestershire sauce, and season it with salt and pepper.

Season the fish with salt and pepper and place one side of the fish in the flour so that is lightly coated.

Then, place a thin layer of the potato mixture onto the floured side of the fish.

Heat the 1 1/2 tablespoons of oil in a large non-stick pan. When the oil is hot but not smoking, add the fish potato side down and seer it until the potatoes are brown and crispy.

Remove the fish from the pan and place it on a lightly oiled (use the remaining ½ tablespoon oil) baking sheet potato side up.

Bake the fish in the oven for 5 to 7 minutes, just until it is cooked through.

While the fish is baking in the oven, add the now curled celery to your green mixture.

Whisk together the remaining oil, vinegar, mustard and some salt and pepper and drizzle it over the greens.

Place about 1 cup of the greens mixture on each plate.

When the fish is done, place it on top of your greens and serve hot. 

I know. I know. I’ve been a little MIA lately.

The last three weeks have pretty much been a whirl wind of crazy events, parties, family and food. Oh yeah, and wine.

All the events and family and friends and memories were amazing, but exhausting.

Yesterday, I literally only got out of bed for a total of thirty minutes.

Now I’m finally feeling refreshed and ready to face the New Year.

And there is no better way to ring in the New Year than with lobster.

You will need…

2 ripe Hass avocados, chopped

4 ounces arugula

1 ½ lb lobster tails

1 pint cherry tomatoes, halved

4 slices crispy cooked bacon, crumbled

¾ cups crumbled blue cheese

2 hard boiled eggs, chopped

1 ½ tablespoon whole grain mustard

¼ cup fresh lemon juice (about 2 lemons)

¼ cup olive oil

1 teaspoon salt

½ teaspoon black pepper

Start by cooking the lobster tails with whatever method you prefer.

I steamed mine for about 5 minutes, just until they are pink and the meat is opaque.

Allow the lobster to cool till you can handle it, and then chop into large chunks.

Toss together the tomato, avocado, arugula, cheese, bacon and lobster chunks.

Then whisk together the olive oil, lemon juice, mustard and salt and pepper together in a small bowl or in a mason jar.

Drizzle the dressing over the salad, toss and serve.

Love and Beer Floats

Angela  

Lobster Cobb Salad

2 ripe Hass avocados, chopped

4 ounces arugula

1 ½ lb lobster tails

1 pint cherry tomatoes, halved

4 slices crispy cooked bacon, crumbled

¾ cups crumbled blue cheese

2 hard boiled eggs, chopped

1 ½ tablespoon whole grain mustard

¼ cup fresh lemon juice (about 2 lemons)

¼ cup olive oil

1 teaspoon salt

½ teaspoon black pepper

Start by cooking the lobster tails with whatever method you prefer.

I steamed mine for about 5 minutes, just until they are pink and the meat is opaque.

Allow the lobster to cool till you can handle it, and then chop into large chunks.

Toss together the tomato, avocado, arugula, cheese, bacon and lobster chunks.

Then whisk together the olive oil, lemon juice, mustard and salt and pepper together in a small bowl or in a mason jar.

Drizzle the dressing over the salad, toss and serve.