Wednesday, February 15, 2012
Sorry
It looks like all the pictures I posted before have disappeared and I don't have copies of them to add them all again. But don't fret, I will most likely make everything that was on here again so I can always take another picture and post it. Trust me, everything I have made was delicious!!!
Seared Scallops
1 Pound Sea Scallops
1 Tablespoon Olive Oil or Butter (we used Olive Oil)
Salt and pepper to taste
Dry the sea scallops with paper towels so that they are dry and not wet. Salt and Pepper both sides of the scallops. Heat a regular non-stick pan for about 2-3 minutes until it is hot. Add the oil (or butter) and mix around then add the scallops. Do not let them touch each other because they will stick, also if they don't all fit at once in the pan it is fine because you can do another batch. Cook the scallops for about 1 1/2-2 minutes each side. They really don't need much. They outside should have a golden crust and the insides should still be translucent. Turn with thongs. Cook the other side the same and you are done.
1 Tablespoon Olive Oil or Butter (we used Olive Oil)
Salt and pepper to taste
Dry the sea scallops with paper towels so that they are dry and not wet. Salt and Pepper both sides of the scallops. Heat a regular non-stick pan for about 2-3 minutes until it is hot. Add the oil (or butter) and mix around then add the scallops. Do not let them touch each other because they will stick, also if they don't all fit at once in the pan it is fine because you can do another batch. Cook the scallops for about 1 1/2-2 minutes each side. They really don't need much. They outside should have a golden crust and the insides should still be translucent. Turn with thongs. Cook the other side the same and you are done.
Oven Roasted Asparagus
1 Bunch of Asparagus, thin if you can find them
3 Tablespoons Olive Oil
1 1/2 Tablespoon Grated Parmesan Cheese
1 Clove of Minced Garlic
1 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper
Preheat oven to 425. In a large bowl place the asparagus and add the olive oil. Mix the asparagus and the olive oil well until the olive oil has coated all of the asparagus spears. Once the spears are coated then make sure to slowly add all of the Parmesan Cheese, Garlic, Salt and Pepper. Arrange them on a baking sheet in one layer, trying to give each asparagus room. Cook until just tender or about 12-15 minutes. Enjoy.
I thought these were great because the tips were totally crispy and yummy. I rank these up there with the Baked Brussel Sprouts in their taste and addictiveness!!!
3 Tablespoons Olive Oil
1 1/2 Tablespoon Grated Parmesan Cheese
1 Clove of Minced Garlic
1 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper
Preheat oven to 425. In a large bowl place the asparagus and add the olive oil. Mix the asparagus and the olive oil well until the olive oil has coated all of the asparagus spears. Once the spears are coated then make sure to slowly add all of the Parmesan Cheese, Garlic, Salt and Pepper. Arrange them on a baking sheet in one layer, trying to give each asparagus room. Cook until just tender or about 12-15 minutes. Enjoy.
I thought these were great because the tips were totally crispy and yummy. I rank these up there with the Baked Brussel Sprouts in their taste and addictiveness!!!
Mashed Sweet Potatoes
4 sweet potatoes, peeled and cubed
Milk to texture
1 Tablespoon Butter (again I used fake butter)
1/2 Cup Maple Sugar
Peel and cube the sweet potatoes. Bring a large pot of salt water to boil and add the cubed sweet potatoes. Let boil for 20-30 minutes until the sweet potatoes are tender. Once cooked dump out some of the water or the potatoes will be too watery when mashed. Either mash with a potato masher or blend with a hand held mixer. Add milk until the mixture is the desired texture then add the butter and the maple syrup. Blend until everything is mixed up and enjoy. This is a good addition to many meals and if you want it can also be eaten as a dessert. It isn't very sweet but it is totally delicious.
Milk to texture
1 Tablespoon Butter (again I used fake butter)
1/2 Cup Maple Sugar
Peel and cube the sweet potatoes. Bring a large pot of salt water to boil and add the cubed sweet potatoes. Let boil for 20-30 minutes until the sweet potatoes are tender. Once cooked dump out some of the water or the potatoes will be too watery when mashed. Either mash with a potato masher or blend with a hand held mixer. Add milk until the mixture is the desired texture then add the butter and the maple syrup. Blend until everything is mixed up and enjoy. This is a good addition to many meals and if you want it can also be eaten as a dessert. It isn't very sweet but it is totally delicious.
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