Blackened Scallops.

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! 🙂

Italian Pride!

Yes, that’s right! Dinner Tonight: Italian Sausage, Onions & Pepper Subs! This dinner is fast & if you prep the onions and peppers the night before…its even faster 😉 One of my favorite things about going out in Boston is that I know at the end of the night I will bump into a street vendor selling Italian Sausage Subs! & what a perfect late night snack that is!! Tonight I decided to create my own, one thing that I love about peppers & onions besides the taste…is the way they leave the kitchen smelling. mmMmm MMmm good! 🙂

What you will need:

1. 2 packs of 6 (4 ounce) sweet Italian sausage
2. 2 tablespoons oil
3. 2 white onions
4. 2 garlic cloves
5. 2 bell peppers
6. 3 green peppers
7. 1/4 tsp basil
8. 1/4 tsp oregano
9. 1/4 cup white wine

Place sausage in a large skillet over medium heat & brown all sides. Remove from skillet & slice.

Prep the onions & peppers by slicing thinly. Heat oil in skillet, stir in onion & garlic, cook for 3 minutes.

When onions start to caramelize, mix in peppers. Season with basil & oregano. Stir in white wine and continue to cook until onions & peppers are tender.

Return sausage slices to skillet, reduce heat to low and cover. Simmer for 15 minutes, then serve on a sub!

Is your mouth watering yet? 🙂

Those street vendors better watch out, I THINK THEY HAVE A LITTLE COMPETITION!

Shrimp Scampi!

Dinner Tonight: Shrimp Scampi this meal was fast & delish. It is important to eat this dish right when its ready to really get all the flavor it has to offer! 🙂

What you will need:

1. 1 pd of frozen cooked shrimp
2. 1/2 white wine
3. 1/4 cup of oil
4. 4 garlic cloves
5. 1/2 teaspoon salt
6. 1/2 teaspoon red crushed pepper
7. 2 lemon
8. 1 pd of angel hair pasta
9. 1 tablespoon of parsley
   

In a large pot boil water for pasta. In a medium skillet heat oil on medium, add shrimp. Cook for 3 minutes.

After 2 minutes of cooking time, remove shrimp from heat. Add garlic, salt, pepper & white wine. Let simmer then add shrimp let cook for another 2 minutes. When water is boiling, add pasta let cook for 5 minutes.

Drain Pasta, add pasta and shrimp to a serving bowl. Top with parsley & lemon. Mix together & serve.

Time to eat!

Enough said!