This past weekend as I was looking for new recipes to try out I came across lolfoodie.com, a food blog with a lot of good looking food. After looking through a number of recipes, the Chick Peas & Greens Salad really stood out to me. As I jotted down the recipe & headed to the grocery store I made a pit-stop at good ole Target :). As the cooking isles obviously distracted me I noticed Food Network’s Giada De Laurentiis’s line for Target. There was so much, I wanted to buy everything! After 20 minutes of staring & wishing I had every cooking piece, I decided to move along UNTIL I saw Giada’s starter kit for Tuscan-style white bean & garlic soup! It was almost exactly the same recipe I was going to the grocery to get!!! WHAT A COINCIDENCE…. thank you Giada for allowing me skip a couple steps & being able to have my dinner ready in 2o minutes 🙂
Do you see the similarity?? (Both have bacon, greens & white beans)
The Starter Kit comes with a packet of garlic seasoning & white beans
::what you will need:: 3 slices of bacon, 4 oz. of spinach & 4 cups of chicken stock
Start by chopping the bacon into little pieces & cook for 4 minutes.
Next add the chicken stock, white beans & packet of seasoning to the pot…
LET liquid come to a BOIL, then cover & simmer for 20 minutes until beans are soft.
Time for the greens 🙂
Let spinach wilt & cook on low for 2 minutes…
AFTER a TOTAL of 20 MINUTES…. its time to EAT 🙂
Thank you Giada for making my night alot easier! 🙂 Manja!
Time to change it up, tonight Maddie requested scallops! The last time I made scallops they turned out perfect, I could of just went with the same recipe from before but I had an urge to try something new. You know what they say, you never know until you try. When the word got around to my sister Mia what we were having for dinner, she then requested…BLACKENED scallops. Perfect, that was easy I didn’t have to put any thought into dinner thanks to my sisters. EXCEPT the fact that I was a little nervous to blacken the scallops because I wasn’t sure how spicy they would turn out. I crossed my fingers & this is how it turned out…
What you will need…
- 16 oz (about 12-14) sea scallops
- salt and fresh pepper
- 2 tsp butter
- 1 tsp olive oil
- 1 shallot, minced
- 10 oz baby spinach, washed
- 2 cups of brown rice
- 2 tsp butter
- 1 shallot, minced
- 1 cup white wine
- 4 cups fat free chicken stock
- salt and pepper
- 1/2 cup grated parmesan cheese
- 2 tbsp chopped parsley
- 2 tsp each of onion powder, garlic salt & cayenne pepper (blackening spice)
In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots, sauté about 1 minute.
Add rice mixing well until well coated and translucent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add Parmesan cheese and parsley.
Wash scallops and pat dry with a paper towel. Season with salt and pepper. In a small bowl, mix 2 tsp of onion powder,garlic salt & cayenne pepper together and drench scallops in blackening spice until fully coated. **NOTE** This was extremely spicy, if you don’t like spice I would cut the cayenne pepper to 1/2 tsp***
Heat a medium size pan, when pan is hot melt 1 tsp butter and place half of the scallops in the pan. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute or 2, until the center is slightly translucent and the bottom is seared. Be careful not to overcook. Remove from the pan and set aside on a warm plate.
Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until spinach wilts.
Serves 3…hot, hot, hot 😉
adapted from: http://www.skinnytaste.com
Sweet tooth kicks in again tonight! This time I went with Jell-O’s Instant Cook & Serve Pudding!
mmmMmm much better! 🙂
Filed under health, Recipes