Sautéed Sea Scallops

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Sautéed Sea Scallops

Servings: 4
Categories: Fish & Seafood
Source: JudeTheFoodie.com

Ingredients

• 1 lb Sea Scallops (about 15)

• ¼ Flour
• 1½ tsp Old Bay
• 1 tsp Garlic Seasoning
• ½ tsp Sea Salt
• 5-6 Cranks Fresh Ground Pepper

• 1 Tbsp Extra Virgin Olive Oil

• 1 Tbsp Butter
• 1 c White Wine

1 bag of Arugula and Baby Spinach
1 Bunch Flat Italian Parsley
1/4 cup D’Avolio Gremolata Olive Oil
1/4 cup D’Avolio Lemon Balsamic Vinegar
Salt and pepper to taste

Directions

In a gallon zip bag add flour and seasonings. Seal and shake.

Heat a heavy skillet and add oil.

Add sea scallops to bag and shake to coat. Remove from bag and shake off excess.

Add to pan in a single layer. Sauté for about three minutes and turn over. If they are sticking to the pan cook another minute. Flip. Cook about a minute then add butter. When butter is melted add wine. Stir lightly for a minute until wine sauce is bubbly.

Dress greens with oil and vinegar, herb seasoning and salt and pepper.

Pile greens on plate and top with scallops and sauce.

Have a yummy day!

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Sweet Breakfast Biscuits

20121215-095637.jpgSweet Breakfast Biscuits

Servings: 9-10
Prep time: 0:10
Total time: 0:30
Categories: Breakfast
Source: JudeTheFoodie.com

Ingredients

• 2¼ c Biscuit Mix
• ⅔ Milk
• 1Tbsp Butter, melted
• 1Tbsp Turbinado Sugar

Directions

Preheat oven to 450°

Butter a heavy cast iron skillet.

Mix biscuit mix according to directions (mix until it forms a ball, turn onto board with more biscuit mix, kneed 10 times).

With hands press to about ½ an inch.

Melt butter. Brush onto dough. Sprinkle with sugar. Cut into random geometric shapes.

Place on skillet, with some edges touching. Bake about 11 minutes, until golden grown.

Cool 10 minutes. Enjoy!

from http://therecipeboxapp.com

Christmas Cookies: My Top Tips

11 Comments

Originally posted 12/19/2010

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Of all the things that I do at Christmas, my favorite is baking cookies. I love the joy it brings my family and friends and use them as a personal gift to my colleagues. I have tried many things over 32 years and have developed these secrets. That it saves me time is the icing on the cookie!

Plan with the end in mind. Why are you baking? Is it to have cookies to share at home with your family and friends? Do you need to package them and travel? Do you want to do this as a family project? Do you want to bake and share (this is what I do)? Whatever your reasons, determine them now because it will determine the kinds of cookies you should make.

Picture your cookie tray. When you decide what kind of cookies you want to bake think about color and shape. While I love chocolate, try to bake cookies that have a variety of color.

Less really is more! Decide what to bake. There were years when I would bake 15-20 different kinds of cookies. Was I nuts? Perhaps, but I was also not employed outside the home at that time. I have a Christmas cookbook from the year I was married. I continue to use recipes from there along with those I have clipped or downloaded throughout the years. Since I went back to work fulltime, I ask my family to identify their top three cookies from my repertoire. I do not include cut-out cookies in their list because that is a family favorite and is the only cookie I do not share. This year I am making 8 kinds.

Plan twice, shop once. I get laughed at all of the time when I go to the store with my list but not having to go back to the store to buy a key ingredient allows me to have the last laugh. I make a spreadsheet which has all of the ingredients on each row. The columns are for each cookie and the totals determine how many pounds of flour, bags of chocolate chips or containers of colored sugar I need. When I say I list everything, I mean everything including the storage container. I take an inventory of containers prior to shopping and fill in as needed. I love the new plastic containers which won’t break my heart if not returned. When else do you even think about Cream of Tartar except at Christmas?

Mix all cookie dough and refrigerate before baking. If you are making any bar cookies, mix and bake those while you are mixing all other cookie dough. I cover each bowl with Press and Seal Wrap so that I can write the kind of cookie on each bowl. I do not use my mixer again until I make frosting. This saves a tremendous amount of time. Even if you do not have the entire day to bake, bake one type of cookie before you go to work.

Choose a size and stick with it. Early in my cookie baking career I decided to make all my cookies the same size. This makes packing easier and presentation prettier. I used a melon ball gadget until it snapped on the rock solid chilled dough. Plan B! I bought a small sized heavy duty cookie scoop at a gourmet store. It is a great investment and I highly recommend making that purchase. Making your cookies small gives you more bang for your buck, especially if you give many away.

Invest in 4 heavy cooking sheets. I purchased half sheet pans from a restaurant supply store. They were “marked” meaning they had a few scratches. I figured that I would scratch them as soon as I used them so saving about 50% seemed like a good plan.

Use parchment paper. Before my cookie baking marathon, I measure a whole roll of paper, cutting and folding it so it fits the sheets. I put them between several pans to keep them flat. I change the sheets as needed but you can bake more than one batch on them. This assures your cookies will not stick to the pan as well as allows you to reuse pans without washing them during the baking process.

Buy about 6 inexpensive cooling racks. I cover my table with foil then line the racks on top. I cool sheets on top of my stove for a few minutes before moving the cookies to the table racks.

I bake two sheets at a time. Have one rack on the low setting and one just above. Set one timer for the entire baking time and the other for half way. At the half way mark, switch racks and bake for the remaining time.

Bake cookies that need to be frosted last. This way, as you bake you can store the cookies and get them out of your kitchen. Living up north gives us an advantage because we call our garage our outdoor fridge!

Over the next few weeks I will post my favorite recipes.

Have a yummy day!

Mom’s Thanksgiving Stuffing

5 Comments

Gramma Anne’s Thanksgiving Stuffing

Servings:for a 20-23 pound turkey
Prep time: 1:00
Categories: Side Dish
Source: JudeTheFoodie.com

Ingredients

• 1 lb Golden Raisins

• 1 lb Bacon (cut into little pieces)
• 1 lb Sage Breakfast Sausage
• 1-2 Small Onions, finely chopped
• 6-7 Stalks Celery, finely chopped

• 1 Stick Butter

• 2 Bags Stuffing Croutons (I use Arnold Stuffing)

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• 2 Eggs

• Optional:

• Cook the pieces with the turkey like the neck, etc. remove from turkey and bag. Put in medium sauce pan with a quartered onion and peppercorns. Bring to a boil and simmer for an hour. Strain the liquid and use instead of water in the stuffing.

Directions

Put the raisins in a microwave safe bowl, cover with water and microwave for 10 minutes.

In a large skillet, on medium heat cook bacon, sausage, onion and celery until the onions are soft, about 10 minutes.

Remove from heat. Add butter and let melt.

In large bowl, add bacon and sausage mixture and drained raisins. Add stuffing mix to the bowl and add at least a cup of water (or the stock from the turkey parts). Beat two eggs and lightly stir until the mixture is wet.

Chop the turkey parts and remove the meat from the neck and add to stuffing, if desired.

If you are not stuffing your bird or have more than will fit inside, you can butter a table ready casserole, fill with remaining stuffing, add one cup of stock or dry white wine and dot with butter. Bake for about 45 minutes at 350 degrees (or up to 400 degrees depending on what else is in your oven) covered until the last ten minutes. Remove the cover and let get crisp on top. If there is not enough room in your oven, when you remove your turkey to rest for 30 minutes then carve, put the casserole in. It will be perfectly cooked in time for dinner.

from http://therecipeboxapp.com

JudeTheFoodie.com Have a yummy day!!

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Good Morning French Toast

2 Comments

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My son was home this summer after graduation from college. His only “job” was to study and take the CPA exam. Before two of the three tests (four in all) he took this summer I made him his favorite “go to” power breakfast.
In a large bowl, preferably a pie plate, add first five ingredients.

20121103-101052.jpgBeat until combined.

20121103-101111.jpgSlice bread in half length wise from top to bottom.

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20121103-114351.jpgAdd to the egg mixture being sure to coat all sides of the bread. Let sit while heating a griddle.

Heat a griddle (or a heavy skillet – you will have to do the toast in a few batches) to medium heat. Add butter and spread over skillet.

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Cook first side until the bread moves easily, no more than three minutes. Flip bread and cook for about two more or until bread is golden brown.

My son takes his final part of the exam on Monday…what I wouldn’t give make him some French Toast for his good luck breakfast!

Have a yummy day!

Raisin Bread French Toast

Servings: 3
Prep time: 0:20
Categories: Bread, Breakfast, Egg, Main Dish
Source: JudeTheFoodie.com

Ingredients

• 2 Eggs
• 1tsp Cinnamon
• ½ tsp Pure Vanilla Extract
• 1Tbsp Granulated Sugar
• 1Tbsp ½ and ½ or milk

• 3 Slices of Raisin Bread
• 1tsp Butter

• Pancake Syrup
• Preserves
• Flavored Whipped Butter

Directions

In a large bowl, preferably a pie plate, add first five ingredients. Beat until combined.

Slice bread in half length wise from top to bottom. Add to the egg mixture being sure to coat all sides of the bread. Let sit while heating a griddle.

Heat a griddle (or a heavy skillet – you will have to do the toast in a few batches) to medium heat. Add butter and spread over skillet.

Cook first side until the bread moves easily, no more than three minutes. Flip bread and cook for about two more or until bread is golden brown.

Plate two pieces per serving (or more :o). Top with your favorite toppings.

Francesca had hers with Einsteins Pumpkin Schmear. http://www.einsteinbros.com/

from http://therecipeboxapp.com

Birthday Cake Frosting

From my grandmother! My mom made this for every birthday – such a treat! Best of all, it’s actually kind of easy!

 

1

1 ½

Double

Triple

 

 

2

3

4

6

Tablespoons Flour

½

¾

1

1 ½

Cup(s) Milk

¼

½

½

¾

Cups Butter

¼

½

½

¾

Cups Shortening

½

¾

1

1 ½

Cups Sugar(granulated)

1

1 ½

2

3

Teaspoons Vanilla

Note: the 1 1/2 frosts a 2 layer round cake; the triple frosts a 2 layer 13” x 9” cake

Traditional method: Over medium low heat, stir flour and milk with a whisk until thick.

With the times method: In a large glass microwavable bowl with a handle, heat flour and milk mixture in microwave until thick, stirring every 45 seconds. Don’t walk away because this could bubble over very quickly.

Cool mixture down completely.

In a mixer cream butter, shortening and sugar. Add flour/milk mixture and beat until fluffy. Add vanilla and beat a minute more.

 

This makes the most spreadable frosting you have ever made. Try adding a quarter cup of cocoa to the flour and milk mixture for a rich chocolate frosting.

 Have a yummy day! JudeTheFoodie.com