Seared Scallops with Chili Garlic Sauce

  

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! 

Risotto Ready!

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

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)
• Broccoli
• Cauliflower
• Garlic
• EVOO
• 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!

Baked Atlantic Salmon over roasted Asparagus and Grape Tomatoes and a Dill and Mint Yogurt Sauce

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!

Serves 4

4 8oz salmon filets (I typically like to get the filets the day of )
Asparagus
Grape Tomatoes
Dill sprigs for garnish

Dill Sauce
1 Tbs chopped dill
5 mint leaves
2 scallions
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!

 

 

Beet and Goat Cheese Salad with a Citrus Vinaigrette

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.

Dressing:

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!

Seared Sea Scallops over a Sweet Beet Puree with Orange Braised Carrots and Parsnips

 

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! 

All things French

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!

Roasted Corn and Caper Trout

Roasted Lemon and Caper Trout

So it is no secret that fish is incredibly nutritious for you, and a beautiful filet of trout is no exception! Trout is not only delicious it is also an excellent source of phosphorus,  vitamin B-12, and potassium! With that being said, let us focus on creating a delectable dish to help highlight the mild nutty flavor of trout! Trust me, you will not be disappointed with this dish!

Ingredients

2 trout fliets

1 lemon and lemon zest

1/2 cup dry white wine

1 tbs capers drained

2 tbs butter

1 tbs EVOO

1 ear of sweet corn in husk

8 small red potatoes diced

1 tbs fresh rosemary chopped

8 sprigs of thyme

Pre-heat oven to 350 degrees.  Toss potatoes in EVOO and chopped rosemary and then place in a foil lined baking sheet.  Put potatoes and corn (in husk) in the oven for 30 minutes.  

In an oven proof pan, add half of the butter, capers, thyme sprigs, lemon zest and cook for five minutes on medium heat.  Add both trout filets, skin down, in the  pan, and cook for 2 minutes.  After that, place the pan in the oven for 10 additional minutes or until fish is cooked through.  Remove thyme before cooking.

While the trout is roasting, remove the corn and potatoes from the oven.  Trim the kernels off the cob and set aside.  When the trout is complete remove from oven and squeeze lemon over fish. Take out the filets and set aside.  On med-high heat add the remaining butter, white wine, and corn to the “trout” pan and cook for 5 minutes.

To assemble, spoon the potatoes on a plate, place trout on top and cover with the corn mixture.  You can use the thyme sprigs for a garnish.  Enjoy!

Smells Delicious!

Goat Cheese and Tomato Tarts

Goat Cheese and Tomato Tart

I absolutely love the summertime when I am out driving around and come across multiple produce stands lined with vine ripe tomatoes. There are so many dishes you can create where the tomato is the star other than a tomato sandwich. Don’t get me wrong, I love a tomato sandwich, but I wanted to incorporate a few more flavors that are the perfect compliment to a plump juicy tomato.

This is very simple to make and along with a side salad, makes for a perfect summertime dish!

Ingredients
Puff Pastry defrosted ( I buy the frozen one in sheets)
1 egg yolk
6 oz herbed Goat Cheese
1/2 cup grated parmesan
10 basil leaves julienned
EVOO
4, 1 inch slices of tomato

Pre-heat oven to 415 degrees. After the puff pastry is defrosted cut the sheets into 4, 6 in circles. I typical use a bowl face down to help guide me. Place the circles on top of parchment paper in a baking sheet. Starting an inch in, score the pastry all the way around. In the inner circle, prick the pastry with a fork. This will allow an inch border to rise around the tomato. Brush the border with the egg yolk.

Divide the goat cheese among each pastry (only crumble inside inner circle) and then top with a tomato slice. Sprinkle the parmesan cheese on each and then place in the oven for 25 minutes. After backing is complete scatter basil leaves on each tart and drizzle with a good quality olive oil.

I recommend that you serve with a lightly dressed arugula salad and a glass of dry Rose’ Enjoy!

Chicken and Mushrooms with Blue Cheese Mash Potatoes

Chicken and Mushrooms with Blue Cheese Potatoes

Ingredients (serves two)

2 bone in chicken breast dredged in flour
case of white mushrooms cut in halves
2 tbs EVOO
4 cloves of garlic
10 sprigs of thyme tied together
1/2 cup of white wine
1/4 cup cooking sherry
1 cup of chicken stock
1 tbs flour and1 tbs butter (Mixed)
Salt and pepper

5 Yukon gold potatoes peeled and diced
blue cheese crumbles
1/4 cup sour cream (can sub greek yogurt)
1 tbs butter
salt and pepper

In a Le Creuset pot heat EVOO and add flour coated chicken breast for 3 minutes on each side.  Remove chicken and add whole cloves of garlic, thyme, white wine, sherry, chicken stock, mushrooms and cook for 5 minutes. Add chicken back into the the pot and place in a 375 degree oven for 30 minutes.  Take out of oven and remove chicken to rest. Place pot on the stove on high and add butter/flour mixture to make a roux!

Peel and boil potatoes, then mash andadd blue cheese, sour cream, butter, and salt and pepper.

Place potatoes on a plate and add chicken breast and mushroom mixture on top.  Garnish with a fresh sprig of thyme! Bon Appetite!

I recommend the 2010 Chateau Montelena Chardonnay with this dish