Classic Red Potato Salad with Lobster

"Classic Red Potato Salad with Lobster" is seriously the best lobster salad you will ever have. If you are afraid the tarragon might be too strong and overpower the lobster, it doesn't.

Ingredients

5 to 6 medium russet potatoes peeled; cut into 3/4-inch chunks

3 hard-boiled eggs, chopped

2 cup lobster meat; cooked, removed from shell, and cut into 1/4-inch chunks

1 cup Hellmann’s mayonnaise

1/4 cup Crème Fraiche

1 Tablespoon French’s mustard

1 cup thinly diced celery

1/2 cup diced scallions

1 tablespoons white wine vinegar

2 Tablespoons truffle oil or extra virgin olive oil

1 Tablespoons chopped tarragon
2 Tablespoons chopped parsley

¼ teaspoon sea salt

¼ teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Whisk together mayonnaise, oil, salt, pepper, vinegar, tarragon, mustard, and Crème Fraiche in a large bowl.

Add potatoes, celery, scallions, lobster meat and eggs gently toss.

Serve chilled.

Creamed Spinach

"Creamed Spinach" recipe is as its name promises, creamy and delicious!

Ingredients

2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon fresh garlic; minced
Sea salt and freshly ground black pepper to taste
1/4 cup grated Parmesan

2 (10-ounce) packages frozen chopped spinach, thawed and drained

Directions

Warm the milk in a small saucepan over medium heat. 

In a medium saucepan over medium heat, melt the butter. 

Whisk the flour into the butter and cook for 2 minutes to make a roux. 

Whisk in the warm milk a bit at a time to avoid lumps. 

Cook until the sauce begins to thicken, 2 to 3 minutes. 

Add the pumpkin pie spice and a pinch of salt and pepper. 

Turn the heat to low, stir in the cheese, and let melt. 

Stir in the spinach and cook for another 2 to 3 minutes to heat it through.

Ghoulish Hell-Hound Meatloaf

"Ghoulish Hell-Hound Meatloaf" will become your favorite go to recipe. It's easy to make and delicious plus it includes a yummy ketchup based topping. 

Ingredients

2 pounds lean ground beef

1 teaspoon Sea Salt

1/4 teaspoon ground black pepper

4 cloves garlic; minced

1 teaspoon fresh basil; minced

1 medium red bell pepper; diced

1 medium red onion; diced

1/2 teaspoon fresh parsley; minced

2 large eggs

1/4 cup A1 Stake Sauce

2 Tablespoons Worcestershire sauce

1 large yellow onion; sliced

Topping Ingredients

1 cup ketchup

2 Tablespoon Grandma’s Molasses

1 Tablespoon French's Mustard

Directions

Line the bottom of the crock pot with the slices of yellow onion.

Pour in 1 1/4 cups of water or beef broth.

In a large bowl mix together all meatloaf ingredients well.

Shape the mixture into a large loaf; like a loaf of bread.

Place the loaf on top of the onions in the crock pot.

Mix together the topping ingredients and spread over the loaf.

Cover and cook on low for 6-8 hours or on high for 2-3 hours.

Oven Directions

1. Place a rack in the center of the oven and preheat the oven to 375 F.

Line the bottom of a large ceramic baking dish with the slices of yellow onion.

Pour in 1 cups of water or beef broth.

Shape the mixture into a large loaf; like a loaf of bread.

Place the loaf on top of the onions in the baking dish.

Mix together the topping ingredients and spread over the loaf.

Cover and cook about 2 hours or until done.

Remove and let rest 8-10 minutes.

Serve.