WEEK FOUR AND FEELING PROUD!!!!! I HAVE NEVER – I MEAN NEVER – STUCK TO AN EATING PROGRAM BEFORE- EVER!!!!!!!!! SO HERE WE GO – MORE YUMMY RECIPES …
GOING TO MAKE BANANA AND PUMPKIN BREAD FOR THIS WEEK BREAKFAST (FROM WEEK TWO)- KIDS LOVE IT TOO!
LUNCH: GOING TO MAKE ONE FANCY LUNCH AND THE REST WILL BE LEFT OVERS….
SCALLOPS AND MUSHROOMS – LOVE THIS COMBO
- 10 jumbo sea scallops
- 3 slices bacon
- 10 ounces baby spinach
- 4 ounces mushrooms (I used a mix of cremini, oyster, and shitake)
- kosher salt and freshly ground pepper (or pepper blend)
- ~3/4 cup unfiltered apple cider
- ~2 tablespoons balsamic vinegar
- ~1 tablespoon honey
Place sea scallops on paper towels and blot dry. Lightly season with salt and pepper on both sides. Set aside (keep on towels so they will stay dry, or they will not sear properly.)
In a large saute pan, cook bacon until crisp. Remove bacon, chop into bits (when it cools off) and set aside.
Pour off all but about 2 tablespoons of bacon fat from the pan and reheat to medium-high. Add mushrooms to pan and saute until mushrooms are soft and slightly browned. Add additional butter to pan, if the mushrooms soak up all the fat. When mushrooms are done, place them in a small bowl and set aside.
Add a couple more tablespoons of butter to the pan and reheat to medium-high. Working in batches, saute the spinach until it is all wilted. Add the mushrooms and bacon bits to the pan and stir to mix. Adjust seasoning with salt and pepper. Set pan aside.
In a small mixing bowl, whisk together the apple cider, balsamic vinegar, and honey (amounts are estimated). Set aside. [Note: Don’t despair, it’s all about to come together quickly!]
Using a large cast-iron skillet or heavy frying pan, heat pan over high heat until searing hot. Add a thin layer of bacon fat and butter to the pan, then quickly place the scallops in the pan to sear. Cook undisturbed for around 3 minutes, or until the bottom of the scallop is deeply browned/caramelized. Turn the scallops over and sear the other side in the same manner. Remove the scallops to a shallow bowl or plate – tent with foil to keep warm. Carefully add the cider mixture to the hot skillet and stir to mix in any caramelized bit in the bottom of the pan. (The fluids will boil and steam like crazy when they hit the hot pan, so be careful not to burn yourself.) When the liquid has reduced and thickened some (1 to 2 minutes), pour over the scallops.
On a newsy note, I’m knee-deep in redesigning the blog with the help of a very talented designer, as well as jotting down ideas of what to bake for Dinners & Dreams’ upcoming second birthday.
Both the new look and the celebratory cake are coming soon!
MUSHROOM SKEWER RECIPE
Yield: 4 SERVINGS
Prep Time: 10 min
Cook Time: 10 min
1/2 tablespoon harissa
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
8 ounces baby portobello mushrooms, halved lengthwise
Whisk the harissa, olive oil, balsamic vinegar, and oregano together in a medium bowl.
Add the halved mushrooms and toss well to coat. Marinate for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit or Preheat the grill, if grilling.
Thread the mushrooms onto pre-soaked bamboo skewers. Roast them in the oven for 10-12 minutes, or grill them, 5 minutes per side.
Spaghetti Squash with Grilled Chicken and Sun-dried Tomatoes
Until recently, I had never experienced the amazing-ness that is spaghetti squash. I kept hearing others rave about this magical squash, but I kept forgetting to look for it when I was at the grocery store.
Then I caved. My first spaghetti squash recipe was met with great enthusiasm by both my husband and myself. And of course, we are now hooked!
1. Preheat oven to 375 degrees (F).
2. With a sharp knife, cut spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon.
3. Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
4. Using a fork, scrape the inside of the squash with the tines to remove strands.
5. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
6. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli and saute 5 minutes.
7. Add peas, grilled chicken, and remaining 3/4 cup of chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).
8. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
9. Serve on top of the squash strands with fresh shaved parmesan cheese.
- 1 whole Spaghetti Squash
- 2 Tablespoons Extra Virgin Olive Oil
- 4 cloves Garlic, Minced
- 1 cup Chicken Broth, Divided Use
- ⅓ cups Sun-dried Tomatoes, Chopped
- 2 cups Broccoli Florets
- 1 cup Frozen Peas
- 2 whole Chicken Breasts, Grilled And Sliced
- ¼ cups Grated Parmesan Cheese
- 1 pinch Salt/pepper To Taste
The World’s Best Chicken
July 11, 2012
Such a bold claim! I’m willing to make it. The husband raved. My taste buds have never been so tickled. Others have called it, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” Seriously, I wouldn’t toy with you, reader.
Also, let’s talk about the elephant in the room. Mustard. I don’t like it. But. Turns out I don’t mind Dijon in the right quantities.
The World’s Best Chicken
4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup, and vinegar.
Place chicken breasts into 9×13 greased baking dish. Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. No need to marinate. I love that because I hate marinating/often forget to until it’s too late.
Bake for about 30-40 minutes, or until meat thermometer reads 165 degrees. Exactly how long you should leave it in is based on personal preference and your oven. I like my chicken borderline dried out, so I leave it in the full 40 minutes, and sometimes even bump the heat up to 450 degrees to really get the flavors baked on. (Line your pan with foil to keep clean up easy!) There will be extra sauce in the pan, which you can elect to toss out or use for extra flavoring.
Season with chopped rosemary. And prepare for people to ask you to make it again! — I HOPE IT’S AS GOOD AS SHE CLAIMS 🙂
- Zucchini PancakesIngredients
- 1 zucchini of medium size
- 1 large egg
- 1 green onion of medium size
- Salt and pepper to taste
- 2 ½ tables of extra virgin coconut oilInstructions
- Grate the zucchini into a bowl.
- Chop the green onion.
- Now mix the grated zucchini and chopped onion in a bowl.
- Add 1 large egg to the mixture and mix thoroughly by adding salt and pepper.
- Put 3 mounds of zucchini mixture into the pan and fry it by pressing down to flatten until lightly browned, then turn it and let the other side to be browned.