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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Ground Beef Skillet: It’s Chili / Mac & Cheese!

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This post originally appeared May 3, 2012. Since then it has gotten more hits than any other cooking post I have put up.

The beauty of this recipe/non-recipe is that when you make it you realize you can change it any way you like. Cook with me and you will learn how to rely less on the written recipe and more on your taste and the taste of the folks who share your food.

 

Please let me know if you make this and how it came out. Feel free to post pictures on my Facebook page.

May 3, 2012

Unnamed but good. Silly name, but that’s what it’s called in our house. The original recipe was on a box of Kraft Macaroni and Cheese. By the way, its macaroni and cheese not pasta and cheese, right? So why do we call it pasta? I dunno!

Anyway…

I cannot find the original recipe cut from the box but if I recall, you brown ground beef, add onion and canned tomatoes. Meanwhile you cook the macaroni. Add the cheese packet and cooked macaroni, canned corn and voila, dinner! My husband “named” it and the “unnamed” stuck.

Well, I haven’t purchased macaroni and cheese boxes since my son was in 9th grade and decided to dedicate himself to swimming and fitness. It paid off for him but denied me some good quick junk food. Ah…the perils of parenthood!

I avoid as much food with ingredients not in their natural state as possible (dried cheese powder?) so I decided to make my own version of this ground beef skillet.

Sauté a chopped onion with a little olive oil in a large skillet and add a few cloves of garlic (I use more than a few but that’s just me) coarsely chopped and stir.

Add 1-2 pounds of ground anything. I like beef but you can use any ground meat. If you do not want to use meat, sauté mixed mushrooms and add more beans. Yum!

While this is browning, put a large pot of water on to boil. Cook 8 ounces of any kind of macaroni being sure to add the longest cooking first. I like to use leftover macaroni and really like the look of the different sizes in the pot.

Once the meat is cooked through add a jar of salsa (we like medium heat), a can of corn, a can of beans (any kind you like) and a small can of tomato paste. Cook through until it has a smooth almost creamy texture. If it is too thick ladle a scoop of the water from the macaroni to get the consistency you like.

Add a bag of cheese to the mixture. I like the cheddar three cheese blend with cream cheese.

Drain macaroni and stir into the meat mixture. Enjoy!

Have a yummy week!

** Ingredient List

1 – Onion, chopped

2-3 Garlic Cloves, minced

1-2 Lbs Ground Anything (Beef, Turkey, Lamb etc) or a mixed variety of mushrooms.

8 oz (1/2 Lb) macaroni

1 – Jar Salsa, small

1 – Canned Corn

1 – Can beans

1 – Tomato Paste, small

2 – Cups Shredded Cheese Blend (preferably with Cream Cheese)

Quick Bite: Sea Scallops in White Wine

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20121130-202008.jpgHere’s the recipe: about a pound of sea scallops. Rinse them and dry them on a towel. Season with salt, pepper, garlic powder, lemon peel on the towel. In a hot skillet (cast iron perfect for this) heat about a tablespoon of olive oil on medium heat.

Put the scallops in and sear on one side for about 3-4 minutes. Turn and sear the other side. After 3-4 minutes add about a cup of wine. Glug glug glug glug. Don’t measure! I beg you!

Keep scallops in pan for a minute more then remove to serving plate. Add about a tablespoon of butter and about a tablespoon of capers. Stir removing any bits stuck in pan. When sauce is thick, pour over scallops.

I served them with Wegman’s mac & cheese (they use nutmeg) and roasted Brussels sprouts.

Have a yummy day!

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Roasted Chicken Breast Snack Strips

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Servings: 8-10
Prep time: 0:10
Total time: 1:00
Categories: Chicken & Other Poultry
Source: JudeTheFoodie.com

Ingredients

• 3 ½ – 4 Pounds skinless boneless chicken breasts

• Jude The Foodie House Seasoning:

• 1 ½ Tsp Old Bay Seasoning
• 1 Tsp Onion Powder
• ½ Tsp Dried Rosemary
• ½ Tsp Dried Thyme
• ½ Tsp Garlic & Herb Powder
• ½ Tsp Dried Mustard
• ½ Tsp Fresh Ground Pepper
• ½ Tsp Corse Salt

• Or use Hunters Blend seasoning from D’Avolio

Directions

Makes 3 ½ – 4 pounds

Preheat oven to 400F degrees.

Mix all dried ingredients in a bowl with fingers rubbing herbs to get the essential oils.

In 13” x 9” glass baking dish drizzle about 1 TBSP D’Avolio Milanese Gremolata Olive Oil. With clean hands, rub oil around dish. Place chicken breasts in dish and coat with oil. Sprinkle half the dry mixture on chicken and rub. Flip chicken and repeat rubbing chicken well with mixture. Place in 400F degree oven for about 25 minutes until cooked through and juice is clear.

Remove from oven, cover tightly with foil and cool.

Either slice in strips or store chicken in well sealed plastic container and refrigerate. The strips make a great lean protein snack. Make these up over the weekend for use during the week.

from http://therecipeboxapp.com

JudeTheFoodie.com

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“No Cook” Tomato and Basil Pasta Toss

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Bring me your battered, your broken, your bruised…tomatoes and I will show you how to have a star on your table!

This no-cook sauce will become a regular in your kitchen repertoire every summer and fall. As soon as the tomatoes ripen this sauce should always be on your counter. The leftovers make a great pizza!

Click here for the recipe. Below you can see a step by step way to turn “almost bad” tomatoes into a “so good” dinner.

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Core them and gently squeeze the tomatoes into a bowl.

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20120929-083448.jpgStrain the discarded tomato pieces into a large bowl.

20120929-084416.jpgChop tomatoes and add to bowl.

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Smash a few (2-3) garlic cloves to remove the skin. We are big fans of garlic so I smash a bunch (5-6).

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20120929-085035.jpgChop it but don’t concern yourself with even pieces…part of the beauty of this dish is the lack of perfection!

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20120929-085434.jpgChop some fresh basil leaves. I clipped some from my plants outside on my deck.

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20120929-085549.jpgStir in the garlic, basil and olive oil and season with salt and pepper, to taste. Remember, you can always add but can never take away…use only a little at a time and taste as you go. Don’t worry if the garlic tastes a little sharp…it will meld with the other favors as it sits on your counter.

Please do not refrigerate this sauce…it completely changes the character. If you do not use it for a few days and must refrigerate, let it sit on the counter until it gets back to room temperature. Do this in the morning and let it sit all day stirring occasionally, gently mixing all the ingredients. If you are not home all day…no worries. It’s just fine on it’s own.
When it’s time for dinner, fill a large pot with water and cook the Penne according to package directions. Drain and add to a pasta bowl.

20120929-090239.jpgWith a ladle, gently press down on tomatoes and add 2-4 (depending on how juicy the tomatoes are) scoops to the macaroni.

20120929-090530.jpgAdd most of the cheese and toss gently.

20120929-090608.jpgAssemble into individual bowls, first a serving of Penne, a scoop or two of the tomatoes and a little more Fontinella cheese.

Have a yummy day!

Linguini and Littleneck Clams

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20120915-083514.jpgA bag of Littleneck Clams jumped into my shopping basket. The fishmonger put them in a plastic bag so it wouldn’t leak but gave me stern instructions not to close the bag and suffocate them. I appreciated the info but was a little bummed about the image…I try not to meet my food before I eat it. That may be a strange characteristic of a foodie but it works for me!

I know many of you need a recipe when you cook but read this through and get some confidence. You can do this!

Buy a bag of fresh Littleneck Clams, a pound of linguini, a package (jar or tin) of anchovies packed in oil, 2 lemons, a container of vegetable stock, fresh thyme and fresh parsley. You could use fresh garlic but this is a perfect use of the chopped garlic in a jar. No! It is absolutely not cheating! Absolutely not! You also need a bottle of good white wine…some for the pot and some to drink while cooking and eating :o)

Put a pasta pot filled with cold water on high. When the clams are steamed (see below) cook the linguine. Do you know why you should use cold water? Your hot water pipes may have sentiment or other things which can alter the quality of drinking water so always use cold water for cooking, coffee, tea etc..

With a brush, over cold water, scrub each clam vigorously to remove sand. You will never completely eliminate all of it but do this to remove as much as possible.

Remove stems (keep them for the clam pot) from parsley and coarsely chop. Zest one lemon and add it to the chopped parsley. Set aside for plating.

Open the white wine and pour yourself a glass. That’s what we call cooking wine in our house.

Put clams into a pot and pour about a cup of white wine (don’t use a measuring cup, learn to eyeball, it’s about four “glugs” from the bottle). Add about a cup of the stock to the pot along with a handful of fresh thyme. If I were to say what the most critical add in here, I would say its the thyme. It makes a big flavor impact. Dry is ok, too but the fresh looks cool and we want our food to look cool, right? After all, we do eat with our eyes first!

Put a cover on the pot and heat on high until the liquid gets to a boil. Reduce heat to medium and check in 5 minutes to see if they are opening. Once the clams begin to open remove each opened clam with tongs into a big bowl. If there are any unopened clams in the pot once the majority are open, discard them. They are not good and potentially dangerous to eat. Keep the precious liquid in the steam pot for use in the sauce.

In a heavy skillet (my well seasoned cast iron is my pal) heat about 1/4 cup good EVOO on medium high heat. Add anchovies in their oil (I got this great idea from Rachel Ray) and cook until nearly melted into the oil. Add about 4-5 minced garlic cloves or 2 heaping teaspoons of jar garlic and stir for about a minute. Lower heat to medium low.

Set aside about 5-6 clams per serving (technically you should get 4 servings from this but we usually barely feed 3) then remove the clams from the remaining shells and add to pan.

Roll each lemon a few times to release juice, slice in half and squeeze juice into pan over your cupped hand, catching the seeds. Remember, seeds taste bitter so try to avoid them. Add another cup of wine. Raise temperature again to medium high and reduce liquid by about half. Add a tablespoon of butter and melt into the shiny sauce.

Drain pasta and put into a large pasta bowl. If you don’t have a large pasta bowl, no worries, simply put the cooked linguini back into the pasta pot. Drizzle about 2-3 tablespoons herb infused olive oil and toss. Ladle 2-3 scoop of the clam cooking broth into bowl and toss again to coat.

Heat pasta bowls gently in oven for a minute. Put one ladle of clam broth in bowl. Add pasta then clams from the pan. Sprinkle some parsley and lemon zest on top then add the clams in the shell.

Now read this again. You CAN do this. Give it a try, take a picture and post it on my Facebook page http://www.Facebook.com/JudeTheFoodie

Have a yummy day!

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Spicy Oven Fries

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Burger joint fries made in your oven!

You will need:

2-3 Russet Potatoes

¼ Cup Olive Oil (3 TBSP on potatoes and 1 TBSP on cooking sheet)

1 Tablespoon Old Bay

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

Sea Salt and Fresh Ground Pepper to taste

Marie’s Chunky Blue Cheese and Frank’s Hot Sauce optional

  • Put a large pot of water on to boil. Preheat oven to 425 degrees.

Meanwhile, scrub 2-3 russet potatoes. 2 large potatoes makes more than enough fries for three people. Cut in half, cut each half in half then each piece in half again. Each potato makes eight large fries. Boil in salted water for two minutes.

Drain on a towel

Put dry potatoes in a large bowl. Drizzle about 3 tablespoons of olive oil and toss with your hands. Sprinkle with seasoning (Old Bay, garlic powder, onion powder). Lightly grease a cooking sheet with oil and rub around with your hands. Put fries in a single layer on sheet and cook at 425 for about 20 minutes until brown turning once.

Sure these are good with Ketchup but give a good blue cheese like Marie’s Chunky Blue Cheese a try. For extra zip shake a few sprinkles of Frank’s Hot Sauce for Buffalo Style Fries.

Have a yummy day! JudeTheFoodie.com