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Lobster And Fishsticks is now officially:

From Apples To Zucchini

Please change your bookmarks and stop on by!

(if you cannot find the recipe here, it will be on the new blog)


We’re On The Move!

I have decided to start a new chapter for this blog, which means a new look, a new name and a new web address!

All new posts can be found


Over the upcoming weeks, I will be transferring all of the recipes to the new blog, complete with a recipe listing by category, making everything easier to find.  It is currently a work in progress, so please excuse that, but any new posts, including today’s, will be found there.

I wanted to thank you for reading these last two years and hope that you will follow me on over to the new blog for more great food and fun!

I will update with one final post here when all of the transferring has been completed.

Turkey Mexican Meatloaf and Honey Lime Carrots

It seems that about all we eat now is turkey and chicken. This is not a complaint, although I am on the lookout for some new recipes to mix things up a bit. I had an idea rattling round in my head for a few days, and decided that I was never going to find out if it was as good as I was thinking unless I bit the bullet and gave it a whirl!

I am always on the lookout for deals. Our local Food Lion begins to reduce meats more and more the closer to their sell by dates, and we got about 5 packs of taco seasoned ground turkey there several months ago. After using the first two in taco salads, I wanted something different to try with the others. I thought about meatloaf, and suddently, a recipe sprang to life in my mind….


Instead of traditional breadcrumbs, I used Masa, or corn flour, which ended up being a great choice. The flavor permeated the meatloaf, giving it a nacho like flavor. I also drained the salsa in a sieve for about 1 hour in the fridge before mixing it, to prevent it from being too wet.

It was great! Hubby loved it, and so did I. I was nervous about the consistency, but it turned out great, and the flavors worked out perfectly together.

Here’s a tip: When cooking your meatloaf, place it on a cooling rack, on a cookie sheet in your oven. That way, any fat will drip off of the loaf and down into the pan. There is nothing worse than a meatloaf swimming in a pool of grease when you pull it out to enjoy it. Don’t forget to spray the rack with cooking spray, to avoid the meatloaf sticking to it!


The perfect side dish to accompany this was another idea – honey lime carrots. These were a snap to prepare, and the flavors were very complimentary to the meatloaf.

Turkey Mexican Meatloaf

a Lobster And Fishsticks Creation

  • 1 lb package of taco seasoned ground turkey – or ground turkey mixed thoroughly with an envelope of reduced sodium taco seasoning
  • 1 cup of salsa, drained
  • 3/4 c Masa (corn flour)
  • 1 whole egg and 1 egg white
  • juice of 1 lime

mix ingredients thoroughly and form into loaf

place on cooling rack over a cookie sheet, or pan of your choosing

bake at 350 for 40-50 minutes until done

Honey Lime Carrots

A Lobster and Fishsticks Creation

  • 2 large carrots, thinly sliced – I used a mandolin slicer
  • 2 tbsp olive oil
  • 2 tsp Adobo
  • juice of 1 line
  • 2 tbsp honey

saute carrots in olive oil and Adobo until tender – about 15-20 minutes on medium high heat

remove from heat

add lime juice and honey and stir to coat

Blueberry Pie

Last Saurday, my husband, son and I went blueberry picking at a local u pick blueberry farm. Our haul was a little disappointing, since the ripe ones had been picked  the weekend before during the opening weekend. Fortunately, the sweet little old lady that was running the stand mentioned that they had a back field, so we decided to go back there to see whether or not we could add to our large handful.

Apparently, most people got disgusted and left before checking in that field. While it was still not as abundant as we had hoped, it netted us a total of 1.18 pounds of nice deep blue-violet berries. This is of course, minus the berries that Daniel continuously shoved in his mouth while waiting for Mommy to get done.

The berries sat awaiting their fate in a bowl on my counter until last night, when I finally made my first blueberry pie.

Crust has been the most intimidating thing in the world to me. Until now. I went with crust recipe in Baking: From My Home To Yours, which was for the most part the same as my previous attempts. The difference? Cold butter, frozen shortening, mixed in a food processor, and then chilled for an hour. The chilling made rolling out the dough so much easier than any time I have ever tried. Once baked, it was flaky and delicious, and yet firm enough to hold up to being cut and served. I was thrilled. I am in fear of crust no more!

The filling? I kind of winged it. I used all of the berries, 1 cup of sugar, just under 1/2 cup of flour, and about 4 tablespoons of lemon juice, tossed together and dumped into the shell. In about 45 minutes at 375 degrees, I had a nice, golden brown pie that I was, for a change, proud of!