Recipe: Simple and Awesome Baked Sea Scallops

Ingredients

  • 16 sea scallops, rinsed and drained
  • 5 tablespoons butter, melted
  • 5 cloves garlic, minced
  • 2 shallots, chopped
  • 3 pinches ground nutmeg
  • salt and pepper to taste
  • 1 cup bread crumbs
  • 4 tablespoons olive oil
  • 1/4 cup chopped parsley
  • lemon wedges for garnish (optional)

Directions

Dumplings

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
  3. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
  4. Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

Nutrition Facts

Per Serving: 440 calories; 30.2  29.8  15.2  58  403 

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Recipe: One-Pan Chicken with Lemon, Olives, and Artichokes

Ingredients

  • 4 bone-in, skin-on chicken breast halves (about 3 1/2 lb.)
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1/4 cup all-purpose flour, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 (14-oz.) cans whole artichokes, drained and halved
  • 2 small red onions, vertically sliced
  • 1 1/2 cups Castelvetrano or picholine olives, pitted and divided
  • 3 cups chicken broth
  • 1 lemon, thinly sliced
  • 2 tablespoons chopped fresh thyme, divided
  • 1 tablespoon chopped fresh parsley
  • 2 cups cooked pearl couscous

Directions

  1. Preheat oven to 375ºF. Pat chicken dry, and sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Dust chicken with 2 tablespoons of the flour.
  2. Heat 2 tablespoons of the oil in a large, enameled cast-iron skillet over medium-high. Add half of chicken to skillet, and cook until brown on both sides, about 6 minutes, turning once. Remove chicken to a platter; keep warm. Repeat procedure with remaining half of chicken. Add artichokes, onion, and 1 cup of the olives to skillet; cook, stirring occasionally, until onion is just softened, 3 to 4 minutes. Add remaining 2 tablespoons flour to skillet; cook, stirring constantly, about 1 minute. Add broth, lemon slices, and 1 tablespoon of the thyme, scraping bottom of skillet to loosen any browned bits. Return chicken to skillet, nestling into sauce. Cover and cook 20 minutes. Uncover and cook until a thermometer inserted in thickest portion of chicken registers 165°F, about 15 minutes.
  3. Meanwhile, coarsely chop remaining 1/2 cup olives. Combine chopped olives, parsley, and remaining 1 tablespoon thyme, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  4. Serve chicken, artichoke mixture, and chopped olive-herb mixture over couscous.

     

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Recipe: Ricotta Dumplings with Asparagus and Green Garlic

Ingredients

Dumplings

  • 2 cups whole-milk ricotta
  • 1 cup finely grated Grana Padano, plus more (for serving)
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 2¼ teaspoons kosher salt, plus more
  • ¼ cup all-purpose flour, plus more

Asparagus and Assembly

  • 8 ounces asparagus, trimmed, cut into 1-inch pieces
  • 2 cups chicken stock or low-sodium chicken broth
  • 1 green garlic stalk, pale green and white parts, thinly sliced crosswise
  • 3 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons chopped chives
  • 2 teaspoons fresh lemon juice
  • Kosher salt, freshly ground pepper
  • Olive oil (for drizzling)

Directions

Dumplings

  1. Check the wetness of the ricotta before preparing dumplings. If the ricotta is sold in an individual drained basket, then all you need to do is pat dry and adjust the quantity to 1½ cups. For ricotta that’s not drained, you’ll need to press it to drain any excess liquid. Line a colander with cheesecloth and set inside a large bowl (to catch the liquid draining from the ricotta). Spoon ricotta onto cheesecloth and put a paper towel on top. Weigh ricotta down using cans or other heavy pantry items; chill for at least 4 hours and up to 24. The ricotta should be dry and crumbly. Measure out 1½ cups.

  2. Pulse ricotta, Grana Padano, egg, egg yolk, and salt in a food processor just until smooth. Sprinkle flour over ricotta mixture and pulse again until just combined. Transfer dumpling batter to a medium bowl.

  3. Dust a parchment-lined rimmed baking sheet generously with flour. Using a metal spoon, scoop out 2–3 tsp. dumpling batter and scrape spoon against side of bowl at a 45° angle to smooth batter. Using your finger tip, push batter off spoon and let drop onto baking sheet (this may take a few tries). The dumpling will slightly curve at each ends. Dust tops with more flour. (You should have about 65 dumplings.)

Asparagus and Assembly

  1. Bring a large pot of lightly salted water to a boil. Add asparagus and cook until almost tender, 2–3 minutes. Transfer to a bowl of ice water; drain and pat dry. Reserve pot.

  2. Meanwhile, bring chicken stock to a simmer in a large skillet over medium heat.

  3. Return pot of water to a gentle simmer and add dumplings (one by one so they don’t crush each other), stirring occasionally, until they’re almost double in size and cooked through and tender, about 4 minutes (dumplings will quickly float to surface).

  4. Transfer dumplings to pan; add butter and green garlic. Cook, tossing often, until sauce has thickened and garlic has slightly softened, about 3 minutes. Add asparagus, chives, and lemon juice and toss to warm asparagus; season with salt and pepper. Serve dumplings with more cheese and drizzle with olive oil.

Nutrition Facts

Serving Per Recipe: Calories (kcal) 510 Fat (g) 37 Saturated Fat (g) 22 Cholesterol (mg) 220 Carbohydrates (g) 13 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 28 Sodium (mg) 1400

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Recipe: One-Skillet Steak and Spring Vege with Spicy Mustard

Steak Skillet Peas Asparagus Beauty 32

Ingredients

  • 1 pound boneless New York strip steak, patted dry
  • Kosher salt, freshly ground pepper
  • 5 garlic cloves, 1 grated, 4 thinly sliced
  • ⅓ cup Dijon mustard
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1 teaspoon honey
  • 1–2 pinches cayenne pepper
  • ⅓ cup plus 3 tablespoons olive oil
  • 1 bunch scallions, thinly sliced, divided
  • 1 10-ounce bag frozen peas
  • 1 bunch asparagus, trimmed, cut into 1-inch pieces

Directions

  1. Season steak all over with salt and pepper.
  2. Whisk 1 grated garlic clove, ⅓ cup mustard, 1 Tbsp. vinegar, 1 tsp. honey, a couple pinches of cayenne, ⅓ cup oil, and 1 Tbsp. water in a medium bowl to combine; season spicy mustard with salt and pepper.
  3. Heat a dry medium skillet, preferably cast iron, over medium-high. Rub steak all over with 1 Tbsp. oil and cook, turning every 2 minutes or so and making sure to get color on the fat cap, until medium-rare (an instant-read thermometer inserted into the center will register 120°), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.
  4. Heat remaining 2 Tbsp. oil in same skillet over low. Add 4 sliced garlic cloves and all but about 2 Tbsp. scallions (save those for serving) and cook, stirring often, until translucent and softened, about 3 minutes.
  5. Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender, about 5 minutes. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 5 minutes. Remove from heat.
  6. Slice steak and shingle over vegetables in skillet.
  7. Drizzle some mustard sauce over steak and top with reserved scallions. Serve with remaining mustard sauce alongside.

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Recipe: Arctic Char Tostadas

Arctic-Char-Tostadas

Ingredients

Salty-Sour Vinaigrette

  • 3 Tbsp. fish sauce
  • 1 cup unseasoned rice vinegar
  • ¼ cup sliced scallions
  • 1 ½” piece ginger, peeled, finely grated
  • Kosher salt

Tostadas

  • ¼ tsp. finely grated lemon zest
  • ½ cup farmer’s cheese or whole-milk ricotta
  • Kosher salt
  • 1 8-oz. boneless arctic char or salmon fillet
  • Extra-virgin olive oil (for drizzling)
  • 4 4″–6″ tostadas
  • Cilantro leaves with tender stems, sliced serrano chiles, capers, and lime wedges (for serving)

Directions

Salty-Sour Vinaigrette

  1. Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time.
  2. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt.

Tostadas

  1. Preheat oven to 300°. Mix lemon zest into cheese in a small bowl; season with salt and set aside. Place fish on a rimmed baking sheet and drizzle very lightly with oil; season with salt.
  2. Bake until just opaque throughout, about 5 minutes for char and 8–10 minutes for salmon. Remove from oven and break apart into large flakes. Drizzle with ¼ cup Salty-Sour Vinaigrette.
  3. Divide reserved cheese mixture among tostadas. Top with fish, then cilantro, chiles, and capers. Serve with lime wedges.

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Recipe: Strawberry-Basil Shortcakes

strawberry-basil-shortcakes

Ingredients

Shortcakes

  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 cups all-purpose flour, plus more for surface
  • 6 tablespoons (¾ stick) chilled unsalted butter, cut into pieces
  • 1 cup heavy cream
  • 1 large egg, beaten to blend

Berries and assembly

  • 1½ pound fresh strawberries, hulled, quartered (about 3 cups), divided
  • 4 tablespoons sugar, divided
  • 2 sprigs basil
  • 2 cups heavy cream
  • 2 tablespoons crème fraîche

Directions

Shortcakes

  1. Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 cups flour in a large bowl. Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea-size pieces of butter remaining. Add cream and mix until dough just comes together (it will be sticky).

  2. Turn out dough onto a lightly floured surface and pat into a 12×4” rectangle about ¾” thick. Cut out rounds with a 2½” biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 Tbsp. water in a small bowl. Transfer rounds to a parchment-lined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15–20 minutes.

  3. DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.

Berries and assembly

  1. Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 Tbsp. sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.

  2. Meanwhile, toss basil, 1 Tbsp. sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10–15 minutes. Discard basil.

  3. Using an electric mixer, beat cream, crème fraîche, and remaining 1 Tbsp. sugar to soft peaks, about 4 minutes.

  4. Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

Nutrition Facts:

Servings Per Recipe, Calories (kcal) 4560 Fat (g) 43 Saturated Fat (g) 26 Cholesterol (mg) 175 Carbohydrates (g) 40 Dietary Fiber (g) 2 Total Sugars (g) 14 Protein (g) 6 Sodium (mg) 160

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Recipe: Breakfast Porridge with Soft Egg and Pea Shoots

recipe

Ingredients

  • 2 medium shallots, peeled, halved through root
  • 1 1” piece ginger, peeled, crushed
  • ½ cup brown rice, rinsed well
  • ½ cup red quinoa, rinsed well
  • ¼ cup low-sodium soy sauce
  • Kosher salt, freshly ground pepper
  • 2 ounces young leafy pea shoots
  • 4 large eggs, room temperature
  • 2 teaspoons toasted sesame oil, divided
  • 2 radishes, thinly sliced
  • Chopped unsalted, dry-roasted peanuts, fresh cilantro leaves, and sliced scallions (for serving)

Directions

  1. Bring shallots, ginger, rice, quinoa, and 8 cups water to a boil in a large saucepan, reduce heat, and simmer, stirring often after the first hour of cooking to prevent sticking, until mixture is thick like porridge and rice is very soft (should be starting to breakdown), 1 ½–2 hours. Stir in more water as needed to achieve desired consistency.
  2. Discard shallots and ginger and stir in soy sauce; season with salt and pepper. Add pea shoots and cook just until shoots are wilted and tender, about 2 minutes.
  3. Meanwhile, bring a large saucepan of water to a boil, then carefully add eggs. Boil 6 minutes (exactly), then transfer eggs to a large bowl of ice water. Let cool and peel.
  4. Serve porridge, drizzled with oil and topped with soft-boiled eggs, radishes, peanuts, cilantro, and scallions.

Nutrition Facts:

Servings Per Recipe, Calories (kcal) 300 Fat (g) 9 Saturated Fat (g) 2 Cholesterol (mg) 215 Carbohydrates (g) 41 Dietary Fiber (g)  3 Total Sugars (g) 2 Protein (g) 13 Sodium (mg) 590

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Recipe: Mango-Chicken Tinga

Mango-Chicken Tinga

Ingredients

  • sweet onion, cut into wedges
  • mango, halved, seeded, peeled, and diced
  • pounds chicken thighs, skin removed
  • 1 1/2 teaspoons ground chipotle chile pepper
  • cloves garlic, minced
  • teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 14 1/2 – ounce can fire-roasted diced tomatoes, undrained
  • 14 1/2 – ounce can reduced-sodium chicken broth
  • cup mango nectar
  • Hot cooked rice
  • Fresh pineapple wedges (optional)
  • Lime wedges (optional)
  • Sliced green onions (optional)
  • Mexican crema (optional)

Directions

  1. In a 3 1/2- to 4-quart slow cooker place onion and mango. Top with chicken, chipotle pepper, garlic, salt, cumin, ginger, and cinnamon. Pour tomatoes, chicken broth, and mango nectar over all. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 21/2 hours. Using a slotted spoon, remove chicken from cooker; cool slightly.
  2. Remove chicken bones. Discard bones and shred chicken. Return shredded chicken to cooking liquid.
  3. To serve, use a slotted spoon to transfer the chicken mixture to shallow bowls. Add a big spoonful of cooked white rice to each bowl. Spoon broth around rice and chicken and serve, if desired, with pineapple wedges, lime wedges, sliced green onions, and Mexican crema.

Nutrition Facts:

Servings Per Recipe 6, Potassium (mg) 477, sodium (mg) 789, Fat, total (g) 4, Riboflavin (mg) 0, Trans fatty acid (g) 0, carb. (g) 42, Thiamin (mg) 0, pro. (g) 22, vit. C (mg) 33, vit. A (IU) 1361, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 1, Monounsaturated fat (g) 1, Folate (µg) 85, sat. fat (g) 1, Pyridoxine (Vit. B6) (mg) 1, chol. (mg) 86, Niacin (mg) 7, cal. (kcal) 296, sugar (g) 16, iron (mg) 3, fiber (g) 3, calcium (mg) 61

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Recipe: Smoky Roasted Tomato Bisque

Smoky Roasted Tomato Bisque

Ingredients

  • 1 1/2 pounds fresh tomatoes, stemmed and quartered
  • tablespoons olive oil
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 cup unsalted butter
  • 1/4 cup chopped white onion
  • 1/4 cup chopped celery
  • tablespoons chopped fennel
  • cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup buttermilk
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried thyme, crushed
  • cups water
  • tablespoons dry red wine
  • Salt
  • Black pepper

Directions

  1. Preheat oven to 300 degrees . Line a 15x10x1-inch baking pan with foil. Place tomatoes on pan. Drizzle with oil. Sprinkle with smoked paprika and kosher salt; toss to coat. Roast, uncovered, until softened, about 45 minutes. Let cool. Transfer tomatoes to a blender or food processor. Cover and blend until a smooth puree.
  2. Meanwhile, in a large saucepan, melt butter over medium heat until foaming. Add onion, celery and fennel. Cook until tender and translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add cream, buttermilk and herbs; bring to a boil. Reduce heat and simmer, uncovered, until reduced by half, about 10 minutes.
  3. Add the pureed tomatoes, water and wine. Bring mixture to a boil. Reduce heat and simmer, uncovered, 30 minutes, to develop flavor and reduce slightly. Let cool slightly. Working in batches, puree in a blender or food processer until smooth. Season with salt and pepper.

Nutrition Facts:

Servings Per Recipe 4, chol. (mg) 66, Fat, total (g) 30, cal. (kcal) 326, Polyunsaturated fat (g) 2, Monounsaturated fat (g) 11, carb. (g) 11, sat. fat (g) 15, pro. (g) 3, calcium (mg) 82, sugar (g) 7, Potassium (mg) 518, fiber (g) 3, Trans fatty acid (g) 1, Riboflavin (mg) 0, Thiamin (mg) 0, vit. C (mg) 26, vit. A (IU) 2288, iron (mg) 1, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 34, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, sodium (mg) 331

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Recipe: Sausage Polenta with Nestled Eggs

Sausage-Polenta-2-RU214807

Ingredients

  • 2 1/2 cups vegetable broth
  • 1 1/4 cups milk
  • cup quick-cooking polenta mix
  • 1 1/4 cups shredded Mexican-style four-cheese blend
  • 4 – ounce can diced green chiles
  • ounces bulk pork sausage
  • cups sliced fresh mushrooms
  • cup finely chopped onion
  • Nonstick cooking spray
  • eggs
  • Freshly ground black pepper (optional)
  • Snipped fresh cilantro (optional)
  • Bottled hot pepper sauce (optional)

Directions

  1. In a large saucepan, bring vegetable broth to boiling. Meanwhile, in a small bowl or large glass measuring cup, stir together milk and polenta. Add polenta mixture in a slow, steady stream to vegetable broth, stirring constantly; reduce heat. Cook and stir until bubbly; cook and stir for 3 to 5 minutes more until polenta is thickened. Stir in cheese and diced green chlles until well mixed; set aside.
  2. In an extra-large skillet, cook sausage, mushrooms and onion over medium-high heat until meat browns and onion is tender. Drain and discard liquid. Stir in polenta mixture until well mixed.
  3. Evenly spread polenta-meat mixture into a greased 3-quart oval or rectangular baking dish. Cover baking dish with a sheet of greased or nonstick foil; store overnight in the refrigerator.
  4. While oven preheats to 375 degrees , use the bottom of a 1/3-cup measuring cup coated with cooking spray to make eight indentations in the polenta mixture. Bake, covered, for 35 minutes. Reduce oven temperature to 325 degrees F. Remove baking dish from oven; remove foil. Break one egg into a small dish. Carefully slide the egg into an indentation. Repeat with remaining eggs. Return to oven.
  5. Bake, uncovered, in the 325 degrees F oven for 25 minutes more or until the eggs are almost set. Let stand on wire rack 5 to 10 minutes (eggs will continue to cook). If you like, sprinkle with pepper and snipped cilantro and serve with hot pepper sauce.

Nutrition Facts:

Servings Per Recipe 8, Fat, total (g) 19, vit. C (mg) 2, cal. (kcal) 392, vit. A (IU) 714, iron (mg) 2, Riboflavin (mg) 0, sat. fat (g) 8, Thiamin (mg) 0, chol. (mg) 225, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 34, Niacin (mg) 2, Cobalamin (Vit. B12) (µg) 1, Trans fatty acid (g) 0, Folate (µg) 34, Polyunsaturated fat (g) 2, sodium (mg) 686, calcium (mg) 213, pro. (g) 20, Potassium (mg) 308, sugar (g) 4, fiber (g) 4

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