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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Mexican Wedding Cakes

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Mexican Wedding Cakes

Servings: 8-9 Dozen little cookies
Categories: Christmas
Source: JudeTheFoodie.com

Ingredients

• 2 c Butter, room temperature
• 1½ c Confectioners Sugar, sifted
• 2 tsp Vanilla
• 4 c Flour, sifted
• 2 c Walnuts, finely chopped

• Additional Confectioners Sugar

Directions

Cream butter and confectioners sugar on 4 using a stand mixer. Add vanilla until blended.

With mixer on low (stir setting) add 1 cup of flour until blended. Add 2 cups nuts until mixed through.

Refrigerate for at least two hours or overnight.

Preheat oven to 300°

Using a small (1.25″) cookie scoop, roll into balls placing onto an ungreased cookie sheet, ½ inch apart. I like using parchment paper for easy clean up. Bake 25-30 minutes until cookies are a creamy color.

Place foil under cooling racks. Cool cookies for about 10 minutes on the rack then roll in confectioners sugar and place on cooling rack. Cool completely. Roll cookies one more time and place in storage. You’ll thank me for the foil tip!

Makes 7- 8 dozen little cookies.

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

Turkey Noodle Casserole

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Put together this morning…just bake and serve tonight! Recipe to follow. Have a yummy day!!

Turkey Noodle Casserole

Servings: 6
Categories: Dinner, Main Dish, Simple
Source: JudeTheFoodie.com

Ingredients

• 12 oz Wide Egg Noodles
• 1 tsp Salt
• Large Pot Boiling Water

• 2 Tbsp Butter
• 2 Tbsp Flour
• 1 c Milk
• Pinch Salt
• 8 oz Mascarpone Cheese
• ⅓ c Shredded Mild Cheese like Cheddar and Colby

• 2-3 c cubed Turkey
• 1 c Frozen Peas
• 1 c Milk

• 2 Tbsp Butter, Melted
• ½ c Graham Cracker Crumbs (Panko would also be very good)
• ¼ c Parmesan, Grated

Directions

Preheat oven to 350°.

Cook egg noodles one minute less than package directions. Drain then put back into pan. Add a little butter or oil to prevent sticking.

Meanwhile, make white sauce.

In medium saucepan, over medium melt 2 tablespoons of butter. With a whisk, add flour and whisk for a minute or two until butter and flour mixture is cooked. Add 1 cup milk and whisk until thick, about 3-5 minutes. Add a pinch of salt. Turn heat to low. With a heavy spoon soften mascarpone cheese in the container then add to the white sauce and whisk until blended. Add cheese and whisk until blended.

Add the sauce to the egg noodles in the pot. Add turkey, frozen peas and 1 cup milk. Stir gently.

Topping: melt 2 tablespoon butter. With a fork, stir in crumbs and cheese.

Butter a 13″ x 9″ casserole dish. Pour noodle mixture in pan. Lightly top with crumb mixture.

Bake in oven, covered for about 25 minutes. Uncover and cook another 10-15 minutes until bubbly and brown.

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