Sea Scallop Bake

I went grocery shopping on Wednesday and found the best deal! Dry Sea Scallops for $9.99 a pound.

Scallop

Soaked” (also known as “wet” or “treated”) Scallops have been soaked in a bath of phosphates (or more precisely- sodium tripolyphosphate), for the purpose of adding water-weight. When scallops are exposed to a phosphate bath, they absorb it and swell – gaining water-weight. Sort of like women after eating a high sodium meal. These are the yucky kind!

“Dry” is the seafood industry term for natural Scallops, which have not been treated with phosphates. These are the best kind! Natural Scallops have a slightly tan, or “vanilla”-color. Dry Scallops are superior for the following reasons: For searing purposes, dry Scallops caramelize beautifully! Dry scallops taste sweet & natural. You are not paying for added water with dry Scallops.

So, what’s a girl to do? I bought 2 pounds. One to cook tonight and one to freeze. This is really a marvelous deal for those of us who live inland and cannot get fresh dry Scallops at reasonable prices.

I shall be serving this with Pine nut Rice Pilaf and fresh corn on the cob. All in all a great meal! I can hardly wait!

Heat the oven to 350 F.

  • Place the Scallops in a buttered baking dish,  it should be large enough to hold the scallops in a single layer.
  • Sprinkle the scallops with salt, and pepper and some ritz cracker crumbs.
  • Bake the sea scallops in the preheated oven for 5 minutes.
  • Spoon melted butter over the ritz cracker crumbs to coat with butter and bake for about 15 to 20 minutes longer, or until the scallops are cooked through but still moist.
  • Serve with butter and herb sauce from baking dish and hot cooked rice or small pasta.

 

Lamb Paprikash

Lamb Paprikash

  • Olive Oil
  • 1 cup sliced green pepper
  • 1 cup sliced red pepper
  • 2 large onions sliced
  • 3 lbs lamb, cubed
  • 1/4 cup flour
  • 2 tbs sweet paprika
  • 1 tsp hot paprika
  • 1 tbs salt
  • 1-14 oz can of diced tomatoes
  • 2 cups beef broth (or a bit more if needed)
    sour cream
    Parsley

Heat oil, add onions and peppers and saute until soft.

  1. Remove the onions and peppers and add a little more olive oil.
  2. Toss lamb chunks in flour and add to pot.
  3. Brown meat.
  4. Add beef broth, both paprika’s, salt and return onion and peppers to the pot.
  5. Add tomatoes, and cover, simmer on low (or in a 300-degree oven in a dutch oven) for 2 hours.
  6. Correct seasoning and serve over mashed potatoes or noodles.
  7. Top with sour cream and parsley. Great with a side salad and crusty bread.

Barbecue Chicken & Cornbread Casserole

I made this last night for dinner. Both Jack and I loved it and ate happily. He asked if there were leftovers. There are, so he is even happier!

2018-04-06_07-35-00

Ingredients:

  • 2 tablespoon olive oil
  • 1 small onion, diced
  • 1 small green bell pepper, diced
  • ¾ cup barbecue sauce (I used Sweet Baby Rays)
  • 1 cup frozen corn kernels (you do NOT need to thaw the corn in advance)
  • 1 (14.5 ounce) can petite diced tomatoes, NOT drained (I used Italian Basil & Herb Flavor)
  • 9 ounces (about 1 ¾ cup) cooked, diced (or pulled) chicken
  • 1 cup (4 ounces) grated cheddar cheese, (or Monterey Jack) divided
  • 1 (8.5 ounce) box cornbread mix (I used Jiffy), plus ingredients called for on the box (1 egg & 1/3 cup milk)

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Spray an 11 x 7-inch baking dish with cooking spray and set aside.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  4. Cook onion and bell pepper just until tender (about 3 minutes).
  5. Reduce heat to low, add barbecue sauce, and simmer until thickens slightly (about 1-2 minutes).
  6. Stir in frozen corn, tomatoes, chicken, and ½ cup of the cheese.
  7. Transfer chicken mixture to prepared baking dish.
  8. In a separate bowl, prepare cornbread batter according to package instructions. Stir in remaining ½ cup of cheese.
  9. Spread cornbread batter over chicken mixture. I like to do this by using a large spoon to dollop the batter all over the top of the casserole. Then used a knife to gently spread it around until it covers most of dish.
  10. Bake for 45 minutes, or until crust is golden brown and cooked through.

Corned Beef & Cabbage

Corned Beef & Cabbage

I tried a new recipe for cooking corned beef and cabbage this year. I did this after cooking this last year and having my corned beef come out like shoe leather! I’ve been watching many cooking shows on HGTV and I have been learning a lot about how to cook tough cuts of beef. So, here is what I did, and in the end, it came out so very well!

Ingredients:

  1. 2-5 pounds corned beef
  2. 5 garlic cloves, lightly smashed
  3. 10 peppercorns smashed
  4. 4 sprigs fresh thyme
  5. 2 bay leaves
  6. 12 ounces good beer
  7. 1 carton of beef broth or stock
  8. (Water, if needed for simmering)
  9. 4 yellow onions, cut into wedges, plus 1 large yellow or sweet onion, sliced
  10. 6 – 8 carrots, peeled and cut into large chunks
  11. 4 stalks celery cut into large chunks
  12. 6 medium Yukon Gold potatoes, scrubbed and cut in half
  13. 1 medium head green cabbage, cut into 1 inch slices, core removed
  14. 4 tablespoons butter
  15. 1 tsp salt

Directions

Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Make a bouquet garni with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the beer, beef stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then place in pre-heated 300 degree F oven for 3 hours and 30 minutes.

After 3 hours and 30 minutes, add the onion wedges, celery, carrots, and the potatoes and cook for 1 hour. Then add the cabbage and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender. Don’t be afraid you will overcook the corned beef. Cooking it slowly in a low oven will make this so tender. If the meat is tough, you did not cook it long enough!

In a separate large saute pan, heat 4 tablespoons butter over medium heat. Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 10 to 15 minutes.

Meanwhile, drain the cabbage to remove excess water. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown.

Remove the meat to a cutting board and slice. Serve with spicy mustard, at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.

My total cooking time was five and a half hours. I used my cast iron Dutch Oven, and a low oven. Basically you get all the ingredients in and then let then Dutch Oven do all the work!

Turkey Tetrazzini

I pulled out a turkey from our deep freeze. It was 15 pounds, and made a lovely first meal. But I wasn’t looking forward to continuous turkey soup meals, so I started looking around at things to make with ALL THAT TURKEY! Here is the recipe I adapted for tonight’s dinner. I felt like I was on my own cooking show, as I chopped and measured and stirred, but the end result was actually quite delicious! Try it! Good luck!

Turkey Tetrazzini

Ingredients:

  1. 1- pound Egg noodles
  2. 4 Tablespoons Butter
  3. 4 cloves Garlic, Minced
  4. 1/2 onion diced
  5. 1/2 cup green pepper diced
  6. 1/2 cup red pepper diced
  7. 1 pound White Mushrooms, Quartered
  8. 1/2 teaspoon Salt
  9. 1 cup White Wine (I used White Zinfandel)
  10. 1/3 cup Flour
  11. 4 cups Turkey (or Chicken) Broth
  12. 1 block 8 Ounce Cream Cheese (I was skeptical, but this made a nice creamy sauce)
  13. 4 cups Cooked (leftover) Turkey, Shredded Or Diced
  14. 1 cup Finely Chopped Black Olives
  15. 1-1/2 cup Frozen Green Peas
  16. 1/2 cup chopped up broccoli (only because I had some left over!)
  17. 4 slices Bacon, Fried And Cut Into Bits
  18. 1 cup Grated Monterey Jack Cheese
  19. 1 cup Grated Cheddar Cheese
  20. 1/2-1 cup light cream
  21. Salt And Pepper, to taste
  22. Extra Broth For Thinning
  23. 1 cup Smashed barbecue chips (or Panko Bread Crumbs)

Preparation:
Cook pasta until not quite done Drain, rinse, and set aside.

Cook bacon until crisp. Set aside.

In a large pot, heat butter over medium-high heat. Add garlic, onions, peppers and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms and onion and peppers for several minutes, or until the liquid reduces by half.

Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.

Reduce heat to medium low. Cut cream cheese into cubes and add it to the pot. Stir it to melt (don’t worry if the cream cheese remains in little bits for awhile) Add the leftover turkey, the olives, the peas, the chopped up bacon, and the cheeses. Stir to combine, adding salt and pepper as needed. Add the cream.

Add the cooked Pasta and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it’s a little soupy, that’s fine.

Pour the mixture into a large baking dish and sprinkle the top with the Chips or Panko crumbs. Bake at 350 degrees F for 50 minutes, or until the casserole is bubbly and the crumbs are golden brown.

Chicken, Escarole and Meatball Soup

Chicken, Escarole and Meatball Soup

Soup Base:
In large soup pot cook one  3-4 pound chicken in water, with an onion, celery stalk and a carrot. Simmer for an hour or so until chicken is done and is falling off the bones.

While chicken is cooking slice:
5 carrots
5 stalks celery
2 large onions
1 shallot
2 heads escarole
salt & pepper to taste
2 tsp chopped garlic
2 tbs parsley
2-3 Bay Leaves

 

Remove chicken from pot retaining all the wonderful broth. While chicken cools, make the mini meatballs.

Meatballs:
1 lb hamburger or ground turkey
1 egg
1/3 cup Italian bread crumbs
2 tbs parsley
1/3 cup grated cheese (I do 1/2 & 1/2 Parmesan and Romano)
1 tsp garlic salt

Mix meat into small mini meatballs. Toss into boiling broth along with the above chopped ingredients. Then simmer slowly until veggies are done. De-bone the chicken and add the meat to the soup. Add more chicken broth if needed to make soup desired thickness.

Enjoy!

Chicken Soup For The Soul

I was trying to decide what to cook for our dinner. It was cold and icy and I felt like something warm and savory. Since I’d cooked a rotisserie chicken the other day, I decided that the leftover chicken might make a great chicken soup.

So, I chopped up onions, celery, peppers, mushrooms, carrots and garlic. I tossed the onions, celery, peppers and garlic in about 3 tbs of flour and then added them to my cast iron Dutch Oven, which had 3 tbs of melted butter and a little olive oil in it. I sauteed them until the vegetables were tender, then I added the carrots, some chicken broth, and some salt, pepper, thyme, sage, and rosemary. Oh yes and some Bay Leaves. Have you heard all the good things that Bay Leaves can do? Apparently they have many medicinal applications. I hope this will help with the cold.

I put in about 2-3 cups of the rotisserie chicken and let that simmer along with the soup for another hour or so. The dogs were going crazy as they knew exactly what I’d put in the pot!

The scent of chicken soup cooking all afternoon was wonderful. I cooked up some egg noodles to toss in at the very end and it tasted just great when we finally sat down for our dinner. I’d made some fresh rolls and those were a nice accompaniment.

Dinner was a quick clean up and now both Jack and I are feeling relaxed and sleepy. After a perfect dinner of soup and bread, I ask, does it get any better than this?

Apple Crisp

Since I am still a bit under the weather with my cold I thought I would share this great recipe. Have a wonderful Monday!

Apple Crisp

2017-10-13_06-02-06

8 large baking apples (MacIntosh or Cortland or both)

½ cup butter chopped into tiny pieces

½ cup Oats

½ cup flour

½ cup sugar (I used Splenda)

1/3 cup brown sugar (I used Splenda Brown Sugar)

1 tsp. cinnamon

¼ tsp. Nutmeg

¼ tsp. Ground Cloves

Peel and cut apples into slices. Place in a greased (butter or Pam sprayed) deep 9 X 11 casserole dish.

TIP: I cut up the cold butter into chunks and placed the hard butter into my food processor. I pulsed it a few times, then added the flour and pulsed a few times until it was crumbly. This was the easiest way to make this butter and flour into a crumb mixture.

In a separate bowl place the butter and flour crumb mixture to the oats.

Add sugar, brown sugar, cinnamon, nutmeg and cloves and mix well.

Spread evenly over the top  of the apples allowing some of the mixture to settle into the apples. I sort of gently push it into the apples.

Bake at 375 degrees Fahrenheit for about 45 minutes or until you see bubbles coming up from the apples. The butter will melt and the crumb mixture should be nice and brown on the top.

Cool slightly, serve warm with whipped cream or vanilla ice cream….

2017-10-13_06-03-11

Apple Crisp!

Apple Crisp

2017-10-13_06-02-06

 

1. 8 large baking apples (MacIntosh or Cortland or both)

2. ½ cup butter chopped into tiny pieces

3. ½ cup Oats

4. ½ cup flour

½ cup sugar (I used Splenda)

5. 1/3 cup brown sugar (I used Splenda Brown Sugar)

6. 1 tsp. cinnamon

7. ¼ tsp.Nutmeg

8. ¼ tsp. Ground Cloves

   

Peel and cut apples into slices. Place in a greased (butter or Pam sprayed) deep 9 X 11 casserole dish.

   

TIP: I cut up the cold butter into chunks and placed the hard butter into my food processor. I pulsed it a few times, then added the flour and pulsed a few times until it was crumbly. This was the easiest way to make this butter and flour crumb mixture.

In a separate bowl place the butter and flour crumb mixture to the oats. Add sugar, brown sugar, cinnamon, nutmeg and cloves and mix well.  Spread evenly over the top of the apples allowing some of the mixture to settle into the apples. I sort of gently push it into the apples.

Bake at 375 degrees Fahrenheit for about 45 minutes or until you see bubbles coming up from the apples. The butter will melt and the crumb mixture should be nice and brown on the top. Cool slightly, serve warm with whipped cream or vanilla ice cream….

2017-10-13_06-03-11 Yum!

Pot Roast – The Best

So, I promised you all a great recipe for Pot Roast. Originally this was from The Pioneer Woman, but I made a few changes to adapt it to my own lifestyle and tastes. Still, this is the best recipe for Pot Roast I have ever made!

20171006_183153

Ingredients:
Salt and freshly ground black pepper
One 3- to 5-pound bottom round roast (Or any kind of pot roast)
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, peeled, cut into 2-inch pieces (Use a lot of carrots)
1/2 cup red wine, optional (I used Burgundy)
3 cups beef broth more or less.
2 or 3 sprigs fresh rosemary (I used 1/2 tsp dried rosemary)
2 or 3 sprigs fresh thyme (I used 1/2 tsp dried thyme)
**I may have used more dried herbs as I simply eye balled them. Taste it after you start to bring the broth to a boil. You can always correct the seasoning then.**

Dutch Oven

dutch oven

Directions:

Preheat the oven to 275 degrees F.

Generously salt and pepper the roast.

Heat the olive oil in large pot or Dutch Oven (Must be an oven safe pot and lid) over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned. It took me a couple of minutes. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the hot pot. Place the meat in the pot and sear it. I figured about 1-2 minutes on each side. Remove the roast to a plate.

Add the red wine and/or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk to get those lovely tasty bits. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 4 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 – 5 hours. The roast is ready when it’s fall-apart tender.

20171006_183315

One thing I am learning is that if you check the roast and the meat is not falling apart, the roast is not done. Put it back in the oven!

20171006_183534

I made boiled potatoes to go along with our pot roast, and my husband went a bit crazy! He said it was just perfect!