Scallop Po Boys

Scallop Po Boys

Joe and i have been trying to vary up our dinner to include more fish.  To eat a little healthier we have made a conscience decision to try and eat fish twice a week, chicken twice a week, a meatless meal at least once, and the last day can be anything.  Now I understand that the fried scallops on this sandwich are not necessarily healthy but we are just starting out, at least we stuck to the fish category!I have a big bag of frozen bay scallops I purchased at BJ's recently and was looking for something to do with them when I came across this recipe.  The sandwiches were fantastic.  I liked the spice from the hot sauce, and the scallops had a great flavor. 

Ingredients

• 1/3 cup light mayonnaise
• 1 garlic clove, minced
• 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
• 3/4 teaspoon paprika
• Hot sauce, to taste
• Coarse salt and ground pepper
• 1/4 cup plain dried breadcrumbs
• 1 tablespoon all-purpose flour
• 1 pound bay scallops, patted dry
• 1/2 cup vegetable oil, such as safflower
• 4 hot dog buns
• 4 lettuce leaves

Directions

1. In a small bowl, combine mayonnaise, garlic, lemon juice, teaspoon paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside.
2. In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 teaspoon paprika; season with salt and pepper. Add scallops, and toss to coat.
3. In a medium nonstick skillet, heat oil over medium-high. Working in two batches, fry scallops, tossing occasionally, until golden and cooked through, 2 to 3 minutes. Using a slotted spoon, transfer scallops to a paper-towel-lined plate; season with salt.
4. Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve po boys immediately, with lemon wedges.

recipe source: http://www.marthastewart.com

Teacher Summer Gift

As the end of June is here many are thinking of gifts to give their children's teacher.  As a teacher myself I have gotten my fair share of wonderful gifts and some that hmmm I enjoy the thought that the student wanted to give me a gift but I have no use for.  So I thought I would share some ideas for teacher gifts. 

List of ideas for a teacher gift:

1. At the end of the year leading into a summer why not a wrap a towel with a tube of sunscreen and a magazine.
2. Gift cards are always useful and appreciated.
3. With so many budget cuts and supplies very limited for teachers, perhaps a basket or plastic bin filled with items to get started for September. (post-its, a box of pencils/pens, box of tissues, ream of paper etc..)
4. A recent idea I saw for a male teacher is a metal tub with some grilling tools, BBQ sauces, and a tag that read "For a teacher that was on fire this year"

5. Another food treat would be a box that contains ice cream toppings, cones, waffle bowls, sprinkles, etc... with a tag that read "wishing you a cool summer".

As with any gift it is the thought that counts. It doesn't have to be over the top or expensive.   I know a simple hand written letter or note from students is always appreciated as at times we do not always hear "Thank You".

I found some other interesting ideas on the following website:

Plum Adorable

http://www.plumadorable.com/ten-teacher-gift-ideas/   

Tilapia, Black Bean, Corn Foil Packet

As with most meals on a weeknight I want to make something that is easy, fast, and does not require a lot of ingredients.  I varied this recipe slightly from the original I came acorss, more so out of what I had on hand.  But this is a tasty recipe that cooks easliy in a foil packet, which also makes clean up simple!  The flavors of this tilapia dish blend well, orange zest and juice give it a nice fresh taste.  While the mixture of corn and beans make it a satisfying complete meal.

The recipe below will serve two people.  My husband and I were not extremely hungry this night so what was included in the packet was enough for our dinner. There was also some of the bean mixture leftover.  I would reduce that for next time for just the two of us.  We both do think that adding a little rice on the side would work well or a side salad.  Joe and I also thought rolling the fish and beans in a tortilla would also be delious or even a few slices of fresh avocado.  Don't mistake my suggestions that the meal was not good.   We often sit and discuss how we can improve a meal while we are eating, this meal is yummy on its own!

Recipe:

Foil-Baked Fish with Black Beans and Corn: This recipe is for four servings (I halved it for just the two of us)

• 4 skinless white fish fillets (6 to 8 oz each), 1-inch thick
• salt and pepper
• 4 Tbs unsalted butter, softened
• 2 tsp minced chipotle chiles in adobo sauce
• 1 tsp grated orange zest
• 2 Tbs freshly squeezed orange juice
• 2 cloves garlic, minced
• 1 (16-oz) can black beans, rinsed and drained
• 2 cups corn kernels
• 1/2 red onion, minced
• 2 scallions, minced
• 1/4 cup chopped fresh cilantro

Adjust the oven rack to the lower-middle position and heat to 450 degrees.

Pat the fish dry with paper towels and season with salt and pepper.  Using a fork, mix together the butter, 1 teaspoon chipotle, orange zest, half the garlic, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl until well-combined.  Spread butter mixture over the fish.

Combine the beans, corn, onion, scallions, 2 tablespoons of cilantro, orange juice, remaining chipotle, remaining garlic, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.

Lay four 14-inch lengths of foil on the counter and divide the bean mixture evenly over the lower half of each piece of foil.  Top with fish, and fold the foil over the fish, folding the edges to seal.

Arrange the packets in a single layer on a rimmed baking sheet and bake until the fish is just cooked through, 15 to 20 minutes.  Carefully open the packets and sprinkle with remaining cilantro.  Serve.

Source:  America's Test Kitchen, The Best Simple Recipes

Grilled Veggie and Goat Cheese Sandwich

An easy summer healthy meal are grilled vegetable and goat cheese sandwiches. These came into my weekly line up out of a desire for my husband and I to eat at least one vegetarian meal a week. We live in an apartment with no yard space so using an outdoor grill is not an option for us. I have come to love my Lodge double burner grill pan. I simply marinated the veggies in balsamic vinegar, olive oil, and a few herbs. Threw them on the grill pan and cooked them only a few minutes.
Once grilled I toasted some whole wheat ciabatta bread with a little love oil and garlic. Next I combined some goat cheese with some seasonings and spread on the rolls. Topped with a mx of vegetables and enjoyed! And let me say the leftovers went great on a sun dried tomato and basil wrap for lunch today!

Recipe:
1 zucchini
2 portobello mushrooms
1 red bell pepper
A few sun dried tomatoes
Goat cheese
2 ciabatta rolls
Balsamic vinegar
Olive oil
Italian seasoning
Garlic powder
Onion powder


Chop vegetables lengthwise into half inch pieces. Toss into a gallon ziplock bag. Pour balsamic vinegar, olive oil, and seasonings into bag and toss gently to coat vegetables. Heat grill pan. Cook vegetable until they begin to show sear marks. Only a few minutes. Toast rolls with a little olive oil and garlic powder. Mix goat cheese with seasonings and spread on rolls. Top with grilled vegetables.

Vegetables are good hot or cold. I used leftovers in a wrap cold for my lunch the next day!

Refresher for a Hot Day

On a hot summer day there is not as refreshing as a cool glass of water. This blend adds a little flavor and rehydrates wonderfully.  

In a pitcher mix the following and refrigerate a few hours or overnight.
Water
1 lemon thinly sliced
mint leaves
1 teaspoon fresh ginger

Rustic Escarole Bean and Sausage Dinner

This is a quick easy meal for a busy weeknight.  A one pot comfort meal.  Start off by taking the casing off the sausage and browning in a little olive oil.  One browned and cooked through I like to drained it on a plate with a paper towel to remove some of the excess oil.  Next heat a little oil in the same pan and saute some chopped garlic and a little red pepper flake.

Next add in a whole head of chopped escarole, it looks like a lot but like spinach it will wilt down as it cooks.  Add in the drained rinsed beans as the escarole cooks.  Add in 3/4 cup of chicken broth.  

Once escarole is wilted add the sausage back to the pan to heat through and blend the flavors.  Add Parmesan cheese.  Allow to cook another 2 minutes or so and then serve with some crusty bread and enjoy.  *you can also serve this over some cooked pasta.

Escarole, Bean, and Sausage Dinner:

1 head of rinsed escarole

1 can of drained/rinsed cannellini beans

3 links of sweet Italian sausage

3/4 cup chicken broth

2 tablespoons of olive oil

3 cloves chopped garlic

2 teaspoons of red pepper flake

3 tablespoons grated Parmesan cheese

Heat 1 tablespoon olive oil in pan.  Remove casing from sausage break apart and brown.  Once sausage is browned and no longer pink move to paper towel lined plate to remove excess oil.  In same pan add second tablespoon olive oil saute garlic and red pepper flake until aromatic.  Add in chicken broth.  Next add chopped escarole, once escarole begins to wilt add beans.  Next add sausage back into pan and combine until flavors blend.  Add cheese to mixture.  Serve with crusty bread.

Nutella Peanut Butter Brownies

Nutella and Peanut Butter!  These two items alone I adore, I love! Put the two together and it is decadent.  With my new addiction to Pinterest I have come across many recipes that use this pair of items together in numerous ways.  However it was the marrying of these two together in a brownie that got me up and baking.  And let me just say this brownie does not disappoint.  It is scrumptious!

With a few simple ingredients these brownies can be whipped up in no time.

And I must say the amazing smell these brownies create as they bake is absolutely amazing.

Nutella Peanut Butter Brownies: (recipe adapted from Culinary in the Country)

1 cup butter, melted

2 cups granulated sugar

2 teaspoons pure vanilla extract

4 large eggs

1 cup all purpose flour

3/4 cup cocoa

1/8 teaspoon salt

1/2 teaspoon baking powder

1/2 cup nutella

1/2 cup peanut butter

In a medium bowl combine all-purpose flour, cocoa, baking powder and salt. Set aside

Over low heat, melt butter and stir in sugar and vanilla extract until well combined.

To the butter-sugar mixture add eggs, one at a time.  With a wooden spoon vigorously mix in each egg until well combined.

To the butter-egg mixture whisk in the cocoa mixture until fully combined.

In a microwave safe bowl add nutella and peanut butter.  Heat in the microwave in 20 second intervals until it reaches a runny consistency.  Stir this mixture into the batter.

Pour the batter into a 9 x 13 pan that has been sprayed with cooking spray.  Bake for 30 minutes in a 350 degree oven.

Let brownies cool completely before cutting.

I also made a simple icing of milk and confectioner's sugar, drizzling it over the brownies, sprinkling them with mini chocolate chips.