This is quick and easy appetizer that will impress your guest as well as satisfy their appetites!
What you will need: (4 servings)
1 tbs olive oil
12 scallops (rinsed)
3 tbs chili garlic sauce
1 tbs soy sauce
1 tbs honey
Chopped cilantro for garnish
What to do:
In a skillet on med-high heat add olive oil and carefully set in the scallops. Cook for six minutes turning once.
To make the sauce, mix the remainder of the ingredients. Pour over scallops and garnish with cilantro! It is slightly spicy, but the perfect small plate that packs a lot of flavor! Enjoy!
My sweet fiancé is always ordering risotto any chance he gets, and since we live in the deliciously savory town of Savannah there is ample opportunity to do so! Although there are many restaurants to choose from tonight we will be dining a little closer to home! In my kitchen this evening I will prepare a traditional risotto with some fresh local ingredients. I went to the market today and picked up a variety of mushrooms, local Georgia shrimp, and a wedge of sharp parmesan cheese. I’ll find a few extra items to throw in that I have in my kitchen already and see if I can’t create a dish that will satisfy the expert! I hope your mouth is watering, mine is! Check back to see what I did and how to create the dish yourself!
Roasted Vegetable Pizza
This was absolutely delicious!! The dish was inspired by a tasty pizza that I tried in Ohio. It is Arthur’s Grandmother’s favorite and instantly became one of mine! I always have leftover vegetables in the fridge so this is a great way to use them! Even if you are not a fan of broccoli or cauliflower, give this recipe a chance. There is something remarkable that happens to them when they’re roasted alongside with garlic and olive oil.
What you will need:
- pizza dough (I usually buy whole wheat dough from a local bakery)
- Provolone Cheese
- Parmesan Cheese
- Red or Yellow Onion
What To Do:
Preheat the oven to 400 degrees on convection. Chop the broccoli, cauliflower, onions, and garlic into bite size pieces and place on a baking sheet. On top of the vegetables, drizzle the EVOO and sprinkle with salt and pepper. I usually roast the vegetables for twenty minutes. At the same time you can roll out the dough and coat with olive oil and bake separately for 10-15 minutes depending on how thick your crust is. When both are ready (the crust will not be completely cooked) it will be time to join them together with the freshly grated provolone! To assemble the pizza, place half the cheese on the crust, then the vegetables, and then top with the rest of the cheese. Bake the pizza for an additional 10 minutes and then top with grated parmesan. Enjoy!
With the days getting warmer I am always looking to make meals that are lighter in taste but are still filling enough to satisfy even the biggest of appetites! My sweet fiancé is the perfect person to test out my culinary creations and he is more than happy to have the job! I hope this recipe brings a little summer happiness to your table! Bon Appetite!
4 8oz salmon filets (I typically like to get the filets the day of )
Dill sprigs for garnish
1 Tbs chopped dill
5 mint leaves
1 garlic clove
Juice of 1 lemon
3/4 cup Greek yogurt
Salt and pepper
(Blend all ingredients in a food processor)
Drizzle the salmon, asparagus, and grape tomatoes with EVOO and then sprinkle with salt and pepper. Roast all three in the oven at 375 degrees for 20 minutes.
My very own food critic!
He takes his job very seriously!
Roasted Beet and Goat Cheese Salad with a Citrus Dressing
This is a delicious way to incorporate beets into what would otherwise be an ordinary salad!
To prepare the beets, peel and quarter the vegetable and then place them on a sheet pan and cook for 30 minutes at 375 degrees. You should be able to push a knife through easily but it shouldn’t be mushy.
1/2 cup of good evoo
1 tbs of Dijon mustard
1 tbs of balsamic vinegar
The zest and juice of 1 lemon
Salt and pepper
To assemble salad, create a bed of greens, I like to mix romaine and arugula, on a platter. Crumble the goat cheese on top and then add toasted walnuts, dried cranberries, and the roasted beets! Dress the salad right before serving! This is such a hearty salad that I serve it as the main dish!
I am so thrilled that Fall is finally here and I can begin experimenting with this season’s offerings! I received wonderful reviews after making this dish so I wanted to share it! Even if you are not a beet fan it is worth giving it a try!
Sweet Beet Puree
To create this delectable concoction simply begin by first, peeling two beets and then placing them in a 375 degree oven for approximately 35 minutes. After the beets are cooked add them, along with the following ingredients, into a food processor and blend!
2 tbs brown sugar
1 tbs honey
salt and pepper
After your puree is complete heat 2 tbs of EVOO in a non stick pan, med-high heat. Season your scallops generously with salt and pepper on both sides. After your oil is hot start by placing the first scallop at 12:00 o’clock and work your way around the pan. I typically only let them cook one minute per side but it depends on how you like your scallops prepared. After scallops are cooked, place each one on a dollop of beet puree and top with toasted almonds! Pair this with the Orange Braised Carrots and Parsnips and you will have a very unique and delicious meal!
I have a busy week ahead of entertaining so I thought instead of reaching for my comfortable go-to’s, I would test my skills at a type of cuisine I am less familiar with. I have found the most informative cookbook to help guide me through course by course!