I had made this recipe which came from our local newspaper's "Food Section" sometime last year. And it is good. The original recipe calls for shrimp, but I had some bay scallops in the freezer which I thought might make a nice substitution. They were.
This recipe calls for Canadian Bacon. I don't use CB much, but it does freeze quite well. In a pinch, you could always you bacon. I just love fresh dill and edamames are just about my favorite vegetable. A really, really nice, quick, tasty dinner. The original recipe calls for grilling the shrimp, but I'm just about the biggest advocate of roasting shrimp, so I did this will the scallops. The recipe below reflects how I prepared the scallops. I served it simply with a whole-grain roll.
RICE AND NOODLE PILAF with EDAMAME and SCALLOPS (serves 2)
1/2 Tbsp + 1 tsp EVOO
1 Tbsp freshly-squeezed lemon juice
8 oz bay scallops (or raw shrimp, deveined and peeled)
1/2 small red onion, chopped
1 oz Canadian Bacon, finely chopped
6 Tbsp fine egg noodles, broken up
6 Tbsp instant brown rice
2 Tbsp dry white wine
1/2 cup frozen shelled edamame (in a pinch you could substitute baby lima beans)
3/4 cup chicken broth
S&P to taste
1/2 Tbsp chopped fresh dill, plus a few sprigs for garnish
Preheat oven to 400.
In a bowl, whisk together 1 tsp olive oil and lemon juice. Add the scallops (or shrimp), toss to coat, set aside.
In a large saucepan or small Dutch oven over medium heat, add the remaining 1/2 tsp of oil. Add the onion and bacon and saute until the onion becomes translucent, about 2 minutes.
Add the noodles and rice and cook, stirring often, until the noodles begin to brown, about 3 minutes. Add the wine and cook, stirring constantly, until the wine has evaporated, about 2 minutes. Add the edamame and chicken broth and bring to a boil. Reduce heat to low and simmer covered, for about 15 minutes.
In the meantime. place the scallops or shrimp on a lined baking sheet (sprayed with cooking spray) and roast for 5-7 minutes, or until done. (The original recipe calls for grilled the shrimp.)
Remove the pilaf from the heat and let stand, covered, for about 3 minutes. Stir in the dill. Season with S&P. Plate the pilaf and top with roasted/grilled shrimp or scallops. Garnish wtih dill sprigs.
I am now officially counting down the days until the end of summer. I'm starting to see the light at the end of the tunnel. We are, however, still up in the 90's this week, but we've actually had a couple of really cool mornings (I put on a jacket the other day!)
But, it is still hot so I am still sticking to salads and grilled foods. This is a repeat recipe, but it is so good it is worth repeating. And easy. One of the few reasons I can appreciate summer.
SHRIMP, BLACK BEAN, AND CORN SALAD (serves 2)
Shelled, deveined, uncooked shrimp (I used 24 {31-40 count} shrimp)
1/3 cup olive oil
3 Tbsp freshly squeezed lime juice
3 Tbsp finely chopped cilantro
2 tsp cumin
1/4 tsp salt
pinch cayenne
1/2 can (15 oz) black beans, drained and rinsed
1/2 can (11 oz) white and yellow corn, drained
10-15 grape tomatoes, halved
1/4 cup green onions, chopped
one head of romaine, chopped
a handful of romaine, chopped (optional, but what an incredible addition)
large tortilla chips, for garnish
Rinse shrimp. Pat dry with paper towels. Place in a ziplock bag. Whisk together olive oil, lime, cilantro, cumin, salt, and cayenne. Put 3 Tbsp of dressing in ziplock with shrimp. Refrigerate at least one hour (mine sat for about 6 hours). Combine beans, corn, tomatoes, onion, and remaining dressing Refrigerate, covered, for several hours.
Now at this point, the recipe instructs you to skewer the shrimp and grill until cooked. However, I prefer to roast the shrimp in a 400 degree oven for about 6 minutes. Perfection!
To serve, toss romaine into bean mixture. Spoon onto serving plates. Top with shrimp. Garnish with chips.
Well, it's been exactly one year since I started this blog. Oh, and what a year it's been! This blog is called, afterall, The Fulton Girls. Which means it's supposed to be about our girls. Pauline (the cat, age 16 1/2), Spot and Muffin (ages 12 1/2), and Lindie, somewhere around 5 years old, we have no idea.
And these girls are aging, but then, aren't we all? OK, I have to admit, Pauline has never been our favorite cat. And we've had some good ones. My bestest buddy, Sooner, lived to be 18. And Asta, who had a never-ending engine, had just about as many good years. And who could forget Chester the Molester? Such a character!!!!! Sweet little Joneva, the tiniest girl you ever saw. We will all be together forever.
But, we are definitely in the twilight years of three of our girls. Even though Spot and Muffin promised me to live to be 30-years-old (people years), we must be realistic. And Paulina has dwindled from 14 pounds last year to less than 10 pounds this year. And my Sweetheart says he feels Spot and Muffin are thinning out as well. Just the thought of it makes me weepy. After all, they promised me, right?
Here in Chattanooga, I think we are finally starting to see the end of this horrid summer heat. I actually sat out on the back porch trying to finish the best-seller "The Help." Under 90 degrees, low humidity, a really nice breeze. I'm just about to the end of the book and such a tale it is. I cannot wait to finish it, just like I cannot wait for this long, hot summer to end.
These are not for the faint-of-heart. One bite is worth about 6 months of chocolateness. Brownies topped with peanuts and melted Reese's peanut butter cups, then topped with a Rice-Krispy-treat made with chocolate and peanut butter. Have 911 on the speed dial.
BROWNIES ON STEROIDS
1 batch brownies (boxed mix)
1/2 cup salted peanuts, chopped (if you don't have salted, add some kosher salt)
1 cup chopped Reese's peanut butter cups
1 1/2 cup milk chocolate chips
1 1/2 cup creamy peanut butter
1/2 Tbsp butter
3 cups Rice Krispies cereal
Mix brownies according to directions, but underbake a bit (20-25 minutes) in a 9x13 baking dish. Remove from the oven and top with chopped peanuts and peanut butter cups and bake for 4-6 minutes.
While they are finishing baking, melt chocolate chips, peanut butter, and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top. Refrigerate for 2 hours before serving.
This is a duplicate recipe. I think. For the life of me I cannot find where I previously posted this but I'm so certain I did. If anyone out there can help me put a "Search" button on this blog, I'd appreciate your help.
OK, but back to the recipe. This may be one of the original "Ranch" dressing recipes, from an old Betty Crocker cookbook. Make this dressing and you will never buy bottled Ranch Dressing again. So so good. Not just as a salad dressing, but as a basic dip recipe. I am forever in a fight to lighten a recipe. Originally I made this using reduced-fat mayo. While it was good on that first day, by the second day it became completely runny. On a hunch, I tried it again using half regular mayo and half reduced-fat mayo. PERFECT!!! The same deliciousness of a full-fat dressing and it also kept for at least a month. So, I was able to lighten it by half but the flavor didn't suffer one single bit. Goodness this stuff is good!
BUTTERMILK DRESSING
3/4 cup mayo
1/2 cup buttermilk
1 tsp parsley flakes
1/2 tsp dried minced onion (I go a little heavy on this)
1/2 tsp salt (I use kosher)
coarsely ground black pepper, to taste
1 clove (tsp) minced garlic (I go a bit heavy on this, also)
Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. Cover and refrigerate. Will keep for at least a month.
For Buttermilk Parmesan Dressing: Add 1/3 cup grated Parm and 1/2 tsp paprika
Thank you, Publix! Another fantastic recipe! A great recipe during the height of corn season, but even during the middle of winter, those frozen niblet cobs would work wonderfully well, also. I'll list the recipe as Publix posted it, however, I cannot imagine adding a tablespoon of blackening seasoning! That would probably send both Jim and I to the emergency room. But, to each their own!
SCALLOPS WITH CREAMY BACON CORN SAUCE (4 servings)
3 ears fresh corn, husks and silks removed
1 Tbsp canola oil
1/4 tsp kosher salt
1/4 tsp pepper
3/4 lb sea scallops, thawed
4 slices bacon, coarsely chopped
8 oz tomato trinity mix (fresh diced tomatoes, onions, green bell peppers)
1 Tbsp blackening seasoning (to taste.....I only used about 1/2 tsp)
1/2 cup half-and-half
1 Tbsp chives, for garnish
Remove corn husks and silks; slice kernels off cobs (2-3 cups) into medium bowl. Scrape cobs with back of knife to release remaining juices.
Preheat large saute pan on medium-high 2-3 minutes. Season scallops with S&P. Place oil in pan, then add scallops; cook 1-2 minutes on each side or until golden, opaque, and firm. Remove pan from heat; transfer scallops to plate and cover to keep warm.
Cut bacon into small pieces (using kitchen shears) while adding to same pan (wash hands); cook 3-4 minutes or until crisp. Drain bacon fat, reserving one tablespoon in pan. Stir in trinity mix; cook 2-3 minutes or until soft. Combine blackening seasoning, half-and-half, and corn; add to pan.
Reduce heat to medium-low; cook 3-4 more minutes, stirring frequently to prevent sticking. Transfer corn mixture to serving dish; top with scallops and chives. Serve.
Another easy chicken salad for these still steamy summer evenings.
FRUITED CHICKEN SALAD (4-6 servings)
3 cups diced, cooked chicken
1 8 oz can pineapple tidbits
1 cup celery, diced
1/2 cup chopped almonds
1 cup seedless grapes, halved
Dressing:
1/2 cup mayo
1 Tbsp olive oil
1 Tbsp vinegar (I used cider)
salt to taste
Mix dressing ingredients and pour over salad ingredients. Toss to coat. Refrigerate until serving.
