Category Archives: Recipes

Seafood | Recipes| Baked Stuffed Lobster

Posted on by
Reply

Baked Stuffed Lobster

Originally Posted on 
Baked Stuffed Lobster (C) Photo 2012 Virginia Wright

Baked Stuffed Lobster © Photo 2012 Virginia Wright

                                                                        Summary: This is an easy and delicious lobster recipe that will “Wow” your guests!

                                

Ingredients

  • 6 live Maine lobsters, boil 2, leave 4 alive.
  • Unseasoned breadcrumbs (enough to fill the cavities of 4 lobster)
  • 1 stick of butter, melted
  • 1 cup crab meat, cooked

Instructions

  1. Pick the 2 cooked lobster and put the meat in a bowl, add crab, unseasoned breadcrumbs, and a stick of melted butter, mix thoroughly.
  2. Slice the live lobsters from head to tail fins and clean out the internal guts, leaving the inside meat intact. ( I always rinse the inside of the lobsters to make sure all is removed.)
  3. Stuff the lobsters with the stuffing and drizzle with butter.
  4. Bake for twenty minutes loosely covered with aluminum foil in a preheated 350 degree oven.
  5. Melt extra butter for dipping. Serve with fresh corn on the cob.
Checking to see if baked lobster is done.

Checking to see if baked lobster is done.                      Photo © Virginia Wright

                                                                                                                                                                                                    Cooks note: Lobster can be stuffed with “lobster only” if preferred. Also for an extra treat for seafood lovers…scallops sautéed in butter can be added to crab and lobster when making stuffing.

 Preparation time: 30 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review (s)

Authors Cook Recipe Contributor: Author, Launa McNeilly

You can read more about Launa on her Amazon.com Author Page.

 ***************************************************************************
-Virginia WrightAuthor, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation -See more at: Ayuh, Another Downeast Cookbook: Recipes From Maine
© 2012 Virginia Wright. All Rights Reserved Worldwide.
– See more at: https://virginiawright.com/blog/?page_id=1899#sthash.Qg8lQSaL.dpuf

Desserts | Recipe| Cream Cheese Frosting Light

Posted on by
Reply

Cream Cheese Frosting Light

Originally Posted on 

Recipe: Cream Cheese Frosting Light

Cream Cheese Frosting

Cream Cheese Frosting

Summary: If you want to make your favorite Carrot Cake and frost it with Cream Cheese Frosting, here is an alternative “light” recipe using Neufchatel cheese in place of cream cheese. The basic recipe calls for confectioners’ sugar, regular butter, whole milk, vanilla and regular cream cheese:

Ingredients

  • 1 box confectioners’ sugar
  • 8 oz neufchatel cheese
  • 4 tbsp light margarine or Vegetable oil spread, room temperature
  • 2 tsp pure vanilla extract
  • 4 tbsp fat-free milk, more or less

Instructions

  1. Cream non-hydrogenated margarine or vegetable oil spread in large mixer bowl with neufchatel cheese.
  2. Add confectioners’ sugar alternately with milk, beat until smooth texture.
  3. An additional tbsp of milk may be needed, adding only 1 tbsp of milk at a time depending on desired consistency. Additionally, 1 less tbsp of milk may be used for a thicker frosting.
  4. Blend in Vanilla.
  5. Spread on your favorite cake recipe!

Makes approximately 2 cups

Savings in fat, in the cheese alone…

1 serving Neufchatel Cheese 6 grams of fat                                                                      1 serving Cream Cheese 10 grams of fat

Tabulating results…
You save 4 grams of fat per 2 Tbsp serving
Then you will save more on saturated fat and cholesterol by using the fat-free milk, as well as in the light margarine or vegetable spread in place of butter.
Just Experiment with your recipes by adapting them. Not all will turn out with the same texture or taste, but many times the recipes will be acceptable to the taste, as well as have eye appeal. No palate death here!
Watch for the Carrot Cake recipe in upcoming postings at The Recipe Corner…
Enjoy! Now go cook!
-Virginia Wright

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

BUY COOKBOOK $5.95

© 2012  Virginia Wright. All Rights Reserved Worldwide.

Wild Maine Blueberry Muffin Recipe

Posted on by
2

Originally Posted on February 13, 2012

Maine Wild Blueberry Muffins

Maine Wild Blueberry Muffins

Summary: Blueberry season in Maine. In the early years of my children’s lives, we lived in Maine; my husband and I would go raking wild blueberries to earn extra money while he was going to college. We would get our blueberry rakes, wooden crates, and …Please enjoy this recipe and read the rest of the story!

Ingredients

  • 2 c. unbleached all-purpose flour (reserve 2 tbsp of flour in a separate bowl)
  • ½ c. sugar
  • ¼ tsp. nutmeg
  • 3 tsp. baking powder
  • ½ tsp salt
  • 1 c. fresh wild Maine blueberries or other organic blueberries
  • 1 c. milk
  • 1 tsp. vanilla
  • 1/3 c. light olive oil
  • 1 egg, slightly beaten
  • Cinnamon – Sugar

Instructions

  1. Preheat oven to 400° F. In large mixing bowl, combine first five ingredients, mix well.
  2. Combine milk, vanilla, oil and egg; add to batter and beat until moistened; do not over mix.
  3. Take reserved flour and cover wild blueberries thoroughly, fold into batter.
  4. Grease muffin-pan cups with butter and pour batter in using a 1/4 cup measure, sprinkle a mixture of cinnamon and sugar on top of each muffin.
  5. Bake for 20 to 25 minutes or until sharp knife inserted in center comes out clean. Rest muffins 2-3 minutes to cool, and then loosen muffins with rubber spatula and pop-out of cup. This recipe makes 12 muffins. Don’t over bake.

Preparation time: 20 minute(s)

Cooking time:

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 1 review(s)

I hope you enjoy this recipe.

-Virginia Wright, Author of ‘Ayuh, Another Downeast Cookbook: Recipes From Maine’

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

Facebook: http://www.facebook.com/virginiabrownwright

Wild Maine Blueberry Muffin Recipe | Breakfast Recipes | Blueberry Muffins

© 2012 The Recipe  Corner – Virginia Wright. All Rights Reserved Worldwide.

Adapting Recipes

Posted on by
Reply

By Virginia Wright

Carrot Cake

Carrot Cake

Whatever your health goals are, adapting recipes, is a good place to start when wanting healthier versions. I’ll help you learn how to adapt recipes! For ten years I was a recipe developer on a low-fat recipe and health information website that I founded. I gained the name of “The Recipe Lady” while working there and I call myself– “Queen of Recipe Adaptation.” What I try to do in all my recipes is to change them up wherever I can to make them a healthier version. Many of the recipes that I created while a recipe developer, I will be bringing to my blog. They will be versions of recipes that I’ve adapted in some manner; cutting the sugar a little here, the bad fats a little there, cutting calories too!

How do you begin adapting recipes? You start by taking your favorite recipes and experimenting slowly, adapting them in small ways, such as in a cream cheese frosting recipe by substituting regular cream cheese for Neufchatel.

Example:  Carrot Cake with Cream Cheese Frosting

If you want to make your favorite carrot cake and frost it with cream cheese frosting, here is an alternative recipe for the frosting. The original calls for confectioners’ sugar, regular  butter, whole milk, vanilla, and regular cream cheese:

Cream Cheese Frosting

1 box Confectioners’ Sugar

8 oz Neufchatel Cheese

4 Tbsp light margarine or Vegetable oil spread

2 tsp Pure Vanilla

4 Tbsp Fat-free milk, more or less

Cream non-hydrogenated margarine or Vegetable oil spread in large mixer bowl with Neufchatel cheese, add confectioners’ sugar alternately with milk, beat to spreading consistency ( an additional tbsp of milk may be needed, more or less, add a tbsp at a time until you reach the right consistency), blend in vanilla, mix well until frosting is a smooth consistency.

Savings in fat in the cheese alone…

1 serving Neufchatel Cheese    6 grams of fat

1 serving Cream Cheese   10 grams of fat

Tabulating results…

You save 4 grams of fat per 2 Tbsp serving

Then you will save more on saturated fat and cholesterol by using the Fat-free milk, you will save again using the light margarine or vegetable spread in place of butter.

Just Experiment with your recipes by adapting them.  Not all will turn out with the same texture or taste, but most of the time, the recipes won’t taste all that different than the original.  No palate death here!

Watch for the Carrot Cake recipe in upcoming postings…

Good Luck with your recipe! Visit often, to see what we are cooking up next!
-Virginia Wright

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

My Cookbook:  AYUH, ANOTHER DOWNEAST COOKBOOK: RECIPES FROM MAINE

© 2012 The Recipe Corner – Virginia Wright. All Rights Reserved Worldwide.

– See more at: https://virginiawright.com/blog/?p=2011#sthash.eXcTSqMS.dpuf

The Recipe Lady | @The Recipe Weekly

Posted on by
Reply

Recipes @ the Recipe Corner

Hi, I’m the author of the children’s books The Princess and the Castle, The Prince and the Dragon, and my newest release “Crying Bear Yes Bears Cry Sometimes Too.” I’m also the author of the non-fiction book: Buzzzzzzzz What Honeybees Do. Buzzzzzzzz is available in Paperback and eBook;
and is a honeybee, beekeeping basics primer for children 4th-grade reading level to adult. I’m currently working on a number of writing projects and my latest release was a romance novel A Christmas to Remember.

Check out my cookbook Ayuh, Another Downeast Cookbook: Recipes From Maine

For ten years, before authoring my books, I was the Senior Writer for Lowfat Weekly, a website, I founded. (If you’ve read my other blogs, then you are familiar with a post that told about why I closed down that website). In brief, while working at Lowfat Weekly part of my job as a recipe developer, included adapting recipes to healthier Low-Fat versions. I LOVED that challenge! As a food blogger, I was known as “The Recipe Lady,” and I enjoyed interacting with our viewers, emails, chats, and such.  The problem I was having is that I didn’t want to only develop low-fat recipes, as it left no room for old-fashioned recipes that make you think of your “Mum and home.” I literally have hundreds of recipes that I’ve developed and adapted before Lowfat Weekly, during, and since working there. My recipes are made from ingredients that I already have in my cupboards, on hand– and trust you do too! They are mostly recipes that you will be familiar with, but in some cases, will be posted with “this cook’s” designer twist. These recipes are also some of “my family” favorites and will become yours too. You will find recipes on my blog that have been passed down from my mother, grandmothers, aunts, sister, friends, and friends of friends. All my recipes (most) are “quick and easy” to make including Old-Fashioned Heirloom Recipes, Low-Fat Recipes, Gluten-Free Recipes, Low Carbohydrate Recipes, Vegetarian Recipes, Italian Recipes, Fish and Seafood Recipes, Desserts, and more. In the search block, you can look up everything from dandelion green recipes to honey butter.

-Virginia Wright                                                                                                                           Queen of Recipe Adaptation

Please visit my blog often for recipes, and to see what I’m cooking up next…

These are my granddaughter’s Abigail and Elisabeth. They were visiting with their grammie, the recipe lady, and receiving a cooking lesson.

Cooking Lesson