Here’s a deliciously easy appetizer for your New Year’s Eve soiree: Warm Brie with Sautéed Mushrooms and Almonds.

 

And really… who among us doesn’t like creamy, melted cheese? I thought so.

What’s great about this recipe is that you can sauté the mushrooms earlier in the day, and just heat it up right before serving. I made toast points from sandwich bread to go with it, but crackers are perfect, too.

So welcome the New Year with this decadently rich and indulgently flavorful appetizer… then start your New Year’s Resolution to eat healthier! 

Here’s another great New Year’s Eve appetizer recipe: Chicken Marsala Meatballs

I have a friend who leads a boneless, skinless, boring existence.

She hasn’t let herself have the pleasure of eating a bone-in, skin-on chicken breast in years because she thinks they’re full of fat, hard to cook and, well, boney.

Oh… what she’s missing.

Making bone-in, skin-on chicken breasts is one of the easiest and most flavorful weeknight meals you can prepare. While the chicken cooks, you can put on your comfy pants, go through your mail and play a couple of rounds of Quiz Up.

You can season bone-in, skin-on breasts with whatever you have on hand… a shake of barbecue spice (like mine) or even a simple rub of olive oil, salt and black pepper. The bone gives the chicken added flavor and keeps it moist and juicy. I strongly recommend using an instant-read thermometer so you don’t overcook the meat!

Oh, one other thing… bone-in breasts are also less expensive, so you may want to buy few extra and cook them at the same time. Later in the week you can pull the skin off, shred the meat off the bone and have another great dinner!

 

 

We fancy! Lobster is cheap right now, so we’re whipping up Lobster Deviled Eggs!

Cheap lobster you say? Yep, you bet. For a variety of reasons, there’s an overabundance of lobsters, so prices are falling. Costco, Sam’s Club and Walmart are selling frozen lobster tails and cooked claws at amazingly low prices.

And… if you really want to indulge yourself, pick up some live lobsters. Scared to try? Don’t be… here’s what you need to know.

So splurge this weekend and give it a shot! I’ve got a step-by-step how-to-do-it below the recipe. If Lobster Deviled Eggs aren’t your thing, buy the lobster tails anyway, prepare as directed in the recipe below and just dip them into warm melted butter.

Look who’s fancy now!

Step-by-Step Lobster Deviled Eggs

1. Gather your ingredients: 8 eggs; 1 8-ounce lobster tail, thawed; 1 teaspoon seasoning (like Old Bay); 3 tablespoons mayonnaise;  1 teaspoons Dijon mustard; 2 teaspoons lemon juice; ½ teaspoon salt (or more to taste); 3 tablespoons finely chopped celery; 2 tablespoons finely chopped chives (plus a little extra for garnish).

2. Boil the eggs. If you’re not sure how to do it, click here. Cool, peel and set aside.

3. Cut lengthwise through the top of the lobster tail all the way down to the tail with a pair of kitchen shears.

4. Reach inside the shell and loosen and pull the meat away from the shell (don’t remove the meat… the shell is the little oven that gives the lobster flavor); set aside.

5. Fill a saucepan with about ½ inch water and add the seasoning.

6. Place a steamer into the pan and bring to a boil. Place lobster tail on the steamer in the saucepan.

7. Cover and steam for 12 to 15 minutes or until the meat is no longer opaque.

8. Remove lobster tail from pan and cool completely. Pull meat from the shell and chop into ½-inch pieces (you’ll get about 5 ounces of meat); set aside.

9. Carefully slice the boiled eggs lengthwise. Wipe your knife off on a damp paper towel in between eggs so you don’t get yolk all over the egg halves. Place the yolks in a large bowl.

10. Slice off a tiny sliver on the bottom of each egg white so they don’t wobble on the plate; set aside.

11. Add mayonnaise, Dijon mustard, lemon juice and salt. Mash the mixture with a potato masher. Taste and adjust the seasonings. I don’t add a lot of mustard because I don’t like to lose the lobster flavor.

12. Gently fold in the celery, chives and lobster. Taste the mixture and adjust the seasonings. Sometimes a shake of Old Bay is needed.

Spoon the Deviled Lobster mixture evenly into each egg white half. Sprinkle on the remaining chives (or get creative). Cover carefully with plastic wrap and refrigerate until ready to serve.