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Top 10 Clean Eating Recipes. I would make the recipe shown in the picture again but omit the thyme and add a different seasoning.
Vegetables Tian, Potatoes Onions, Side Dishes, Summer Veggies, Summer Vegetables, Parmesan Chee, Zucchini Tomatoes, Vegans Chee, Parmesian Chee
What to do with all the great summer veggie bounty? Try this: summer vegetable tian
Budget Bytes | Summer vegetable Tian | Potatoes, onions, squash, zucchini, tomatoes: sliced, topped with seasoning and Parmesan cheese. Simple side dish.
potatoes, onions, squash, zucchini, tomatoes...sliced, topped with seasoning and parmesan chees
Top 10 Clean Eating Recipes – Top Inspired
Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken recipe
Chicken Dinners, Chicken Breasts, Healthy Dinners, Basil Stuffed, Chicken Dishes, Healthy Stuffed Chicken Recipe, Stuffed Chicken Recipes, Healthy Chicken, Roasted Red Peppers
Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken recipe 4 boneless skinless chicken breasts 8 ounces fresh mozzarella, sliced into 8 slices 1 12 oz jar of roasted red peppers sliced into 1 inch pieces (about two whole red peppers if you roast your own) 1 bunch of basil, whole leaves 1/4 cup fresh grated parmesan 1 tablespoon Italian seasoning Salt and pepper for seasoning
Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken recipe! #recipe #healthy #chicken
Healthy Chicken Dish
Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken recipe #recipes #eatsmag #food #cooking #roast #chicken #dinner
Cheese and Prosciutto Stuffed Chicken Breasts – an impressive dish for a Sunday night dinner or a Holiday. Delicious chicken rolls with a surprise filling.
Prosciutto Stuffed, Chicken Dinners, Impressions Dishes, Delicious Chicken, Cream Cheese, Chicken Rolls, Sunday Night, Stuffed Chicken Breasts, Night Dinners
Cream cheese and Prosciutto Stuffed Chicken Breasts
Avocado Ranch Chicken Salad Lettuce Cups
Grilled Shrimp and Avocado Salad
Health Food, Avocado Salads, Shrimp Avocado Salad, Avocado Shrimp, Avocadosalad, Shrimpavocado, Salad Avocado, Apronstringsblog Salad, Grilled Shrimp
Grilled Shrimp and Avocado Salad by apronstringsblog #Salad #Avocado #Shrimp #health food #better health solutions #healthy eating #health tips #health guide| http://stuffed-animals-8531.blogspot.com
Grilled Shrimp Avocado Salad
Maple-Mustard Grilled Salmon Recipe. Very good. Baked in oven instead of grill. Do again. Jmr
Dinners Tonight, Glaze Salmon, Salmon Dishes, Maplemustard, Maple Syrup, Maple Mustard Grilled, Grilled Salmon Recipe, Honey Mustard Salmon, Diet Recipe
Maple Mustard Grilled Salmon For the glaze: 1/3 cup maple syrup 3 tablespoons whole-grain mustard 1 teaspoon cider vinegar 1/2 teaspoon finely chopped fresh thyme leaves 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper For the fish: 4 (6-ounce) salmon fillets, skin on Vegetable oil, for oiling the grill and the fish Kosher salt Freshly ground black pepper
Maple-Mustard Grilled Salmon Recipe I have pinned this before, but just thought I would let you all know that we had this for dinner tonight and everyone loved it! It was a big hit!
Maple Mustard Grilled Salmon Recipe - CHOW
Maple Mustard Grilled Salmon - very similar to Bobby Flays' Brown sugar and mustard glazed salmon! I make it once a week!
7 Delicious and Healthy Salmon Dishes
Maple-Mustard Grilled Salmon Recipe
These pinwheels are made of chicken strips and bacon then grilled for an out of this world flavor. // Chicken, bacon : www.zayconfresh.c...
Bacon And Chicken Pinwheels, Low Carb, Lowcarb, Bacon Chicken Pinwheels, Chicken Bacon, Dinners, Realhousemom, Chicken And Bacon Pinwheels, Food Recipe
realhousemoms: Bacon Chicken Pinwheels
Look at you fancy pants!! Bacon Chicken Pinwheels #lowcarb
Bacon & Chicken Pinwheels #food #recipe #chicken #bacon
Bacon Chicken Pinwheels #21dsd #chicken #bacon
Low carb chicken and bacon pinwheels. Anything with bacon is to die for!
BACON AND CHICKEN PINWHEELS | "Give this recipe a try. It’s only 5 ingredients and pulls together so fast, but looks and tastes like a special occasion dinner." ~ Real House Moms Blog | CLICK FOR RECIPE
Bacon & Chicken Pinwheels
Summer Dinners Recipe, Tomatoes Mozzarella, Lighting Dinners, Italian Cuisine, 20 Minute, Gimme Some Oven, Gimmesomeoven Com Dinners, Lighting Chicken, Chicken Caprese
This is the epitome of Italian cuisine for me. Not a heavy meat sauce, not an elaborate, buttery pasta... No, just a fresh, delicate tomato, mozzarella, basil salad and balsamic reduction dressing. Put it on fish, chicken, pork, even steak. Anything. Make it into a pasta if you want. Anything.
light chicken caprese.
Chicken Caprese | Made easy with just 6 ingredients in about 20 minutes! | Gimme Some Oven
Chicken Caprese -- Such a perfect, light dinner for the Summer!
Chicken Caprese -- made easy with just 6 ingredients in about 20 minutes, and perfect for summer! #dinner #recipe
Chicken Caprese | Gimme Some Oven
BBQ Baked Beans ~ Ingredients 2-28 oz. cans baked beans -- 1 lb. bacon, cooked and cut into 1 inch pieces -- 1 small sweet onion, chopped -- ½ cup brown sugar -- 1 cup barbecue sauce -- ½ cup yellow mustard -- ½ cup ketchup --
Patti Bbq, Barbecue Sauce, Beans Recipe, Food, Beans Misc, Aunts Patti, Baking Beans Slow Cooker, Baked Beans, Bbq Baking Beans
MY NEW FAVORITE BAKED BEANS RECIPE!!
BBQ Baked Beans ~ Ingredients 2-28 oz. cans baked beans -- 1 lb. bacon, cooked and cut into 1 inch pieces -- 1 small sweet onion, chopped -- ½ cup brown sugar -- 1 cup barbecue sauce -- ½ cup yellow mustard -- ½ cup ketchup. I used 1 can of Bush's Honey Baked Beans, no bacon, and added 1/4 teaspoon chile powder.
Aunt Patti's BBQ Baked Beans
Aunt Patti's BBQ Baked Beans - Real Housemoms
Stuffed Zucchini Boats, Black Beans, Recipe, Tacos Zucchini, Tacos Stuffed Zucchini, Turkey Tacos, Tacos Boats, Ground Turkey, Zucchini Tacos
Zucchini taco boats!
Turkey/Zucchini Taco Boats - For a summer spin on taco night, try these turkey taco stuffed zucchinis! Eliminate the carbs ( the gluten) by substituting hollowed-out zucchinis for the traditional taco shells or tortillas. Your dinner guests will appreciate your creative use of zucchini for serving ground turkey taco filling: "Expect the Unexpected!"
Skinny Taste: Taco Stuffed Zucchini Boats #GlutenFree #GF http://www.skinnytaste.com/2013/07/taco-stuffed-zucchini-boats.html ground turkey recipes, healthy ground turkey recipes, easy ground turkey recipes, ground turkey recipes healthy, ground turkey casserole recipes, ground turkey recipes food network, ground turkey recipes easy, simple ground turkey recipes, low carb ground turkey recipes, quick ground turkey recipes
Skinny Taste: Taco Stuffed Zucchini Boats. Very yummy. I added black beans to the mix.
Turkey Taco Zucchini Boats - Recipe
Taco Stuffed Zucchini Boats | Skinnytaste
Sweet Potato Fries (Super Healthy!) These were great! Baked for about 40 minutes, flipping halfway through. Also used 1/8tsp of cayenne, per other recipes. 2 potatoes is good for 2 people
Sweet Potato Fries, Recipe, Fried Super, Healthy Sweet, 40 Minute, Flip Halfway, Potatoes Fried, Sweet Potatoes, Super Healthy
Super Healthy Sweet Potato Fries! Baked for about 40 minutes, flip halfway through, add cayenne pepper for a little extra deliciousness!
Sweet Potato Fries (Super Healthy!) These were great! Baked for about 40 minutes, flipping halfway through. Also used 1/8tsp of cayenne, per other recipes. 2 potatoes is good for 2 people
Sweet Potato Fries - Raining Hot Coupons
Avocado Egg Salad Recipe
Lettuce Wraps, Lettuce Cups, Eggs White, Avocado Eggs Salad, Healthy Fat, Skinny Tasting, Boiled Eggs, Salad Wraps, Tri This
Interesting ...Avocado Egg Salad #wrap #sandwich #Recipe #weightwatchers 4 points+ I used Flat-Out for the first time and loved it! You could do this as a lettuce wrap as well.
Avocado Egg Salad serve with wrap, on whole-grain toast or in a lettuce cup, it uses half the yolks and lots of healthy fats from the avocado. Avocado Egg Salad Skinnytaste.com Servings Size: 1/2 cup Calories: 154.7 Ingredients: 4 large hard boiled egg, chopped 4 large hard boiled egg whites, chopped - discard the rest 1 medium hass avocado, 1/2 pieces 1 tbsp light mayo 1 tbsp fat free plain yogurt 1/2 tbsp chopped chives 2 tsp red wine vinegar 1/2 tsp kosher salt pinch of ground pepper
Avocado egg salad with more egg whites than yolks! Thank you Skinny Taste!
Avocado Egg Salad | trying this this week in lettuce cups!
Avocado Egg Salad Recipe
THE MOST AMAZING OVEN ROASTED CORN...these would be great for any party or summer get together!
The Most Amazing Oven Roasted Corn
Deep Dish Pizza Cupcakes Perfect after school snack for the kids or appetizer for the big game! ___click the image now!
Deep Dish Pizza, Lunch Recipes, Dishes Pizza, Minis Pizza, Schools Snacks, Pizza Cupcakes, Cupcake Pizza, Pizza Cups, Easy To Mak Kids
Deep Dish Mini Pizza Cupcakes – Perfect after school snack for the kids or appetizer for the big game!
Deep Dish Pizza Cups
Deep Dish Pizza Cupcakes | Plain Chicken
Lemon thyme chicken
Breasts Recipe, Baking Lemon, Chicken Recipes, Chicken Breasts, Mom Recipe, Lemon Chicken Recipe In Ovens, Roasted Chicken, Baking Chicken, Lemon Thyme Chicken
Lemon Thyme Chicken Recipe - Healthy, Easy
Lemon and Thyme Baked Chicken Breasts
Roasted chicken breast recipe
Mom's Recipes: LEMON AND THYME CHICKEN BREASTS recipe
Baked Lemon Thyme Chicken Breasts
Lemon and Thyme Chicken Breasts
Seafood Recipe, Pansear Scallops, Cooking Lighting, Spinach Recipes, Paleo Scallops, Pan Seared Scallops, Sea Scallops, Scallops Recipe, Bacon
Pan Seared Scallops with Bacon & Spinach
Pan-Seared Scallops with Bacon and Spinach - Scallop Recipes - Cooking Light
PanSeared Scallops with Bacon and Spinach
Pan-Seared Scallops with Bacon and Spinach Recipe via Cooking Light
pan-seared sea scallops w/ bacon & spinach
Pan-Seared Scallops with Bacon and Spinach | MyRecipes.com
Seafood Recipe, Pansear Scallops, Pan Seared Scallops, Scallop Recipes, Sea Food, Scallops Recipe, White Wine, Yummy Scallops, Wild Caught
Pan Seared Scallops - Great recipe and a great lesson on REAL scallop is, a must read for sea food lovers
delicious scallops Pan-seared Scallops 4 large dry scallops salt pepper 2 tbsp olive oil 1 1/2 tbsp butter 1/2 cup white wine Pat the scallops dry with towel or paper towels. Sprinkle salt and pepper over the scallops (both sides). Heat olive oil in a frying pan (don’t use non-stick) over high heat. When oil is hot, place the scallops in the pan with at least one or two inches between them (so they don’t crowd and steam one another). After two minutes, the base should be browned nicely. Flip the scallops and cook for another minute or until base is browned. Remove from heat and set on serving dish(es). While still on high heat, drop a pat of butter into the pan. Move the pat around the pan until melted completely. Pour in the wine and use a whisk or spoon to scrape the fond from the pan and stir it into the liquid. Leave the heat on high and let the sauce boil until it reduces to desired consistency. Immediately remove from heat and serve with scallops. August 3rd, 2008: 4:57 pm filed under dinner, recipes, savory, seafood, wine 63 nibbles at “a break” Courtney says: August 3rd, 2008 at 6:05 pm Those look fabulous!! megan says: August 3rd, 2008 at 6:27 pm I’ve never cooked scallops and I’m not sure why that is. You made it look so easy and tasty! Tony says: August 3rd, 2008 at 6:36 pm I don’t know if you watch top chef, but I wish Spike would have read this post before trying to sear frozen scallops, haha. These look phenomenal, Jen! Manggy says: August 3rd, 2008 at 6:42 pm Jeremy got it right! (Hee hee.) Scallops are one of my favorite foods– I also order it each time I see it on a menu! But it’s gotta have some sort of crust on it. Somehow I don’t believe you guys like scallops that much. Two pieces each?! (Okay, I’m kidding; obviously you didn’t want to overspend… Plus I’m a pig, apparently) I am not sure if the scallops I find here routinely are injected or not. Oh, who am I kidding– they are all frozen. I really have to make my way to a dedicated, stinky seafood market (it’s not far, just– not in an area I particularly like). I wish I had a CSI kit or something to test the scallops with. Mollie says: August 3rd, 2008 at 6:45 pm Beautiful, simple and perfect. Yum! tom says: August 3rd, 2008 at 6:48 pm The last (and first) time I made scallops at home, despite warnings not to, I still managed to overcook them. Worse, it made my entire apartment smell like a dirty fishing boat for about a week. I’d like to give them a try again – do you have any ideas on how to manage the smells? Mrs Ergul says: August 3rd, 2008 at 7:16 pm So far, the only time I have cooked scallops was new year’s eve last year! They are not really economical so I keep them for only special occasions. I love all the photos here, especially the pan-seared scallops! They make me drool! peabody says: August 3rd, 2008 at 7:33 pm Yum, yum. When I live in AZ those evil scallops were about the only thing they sold. It sucked and it was why I never made them at home. Cynthia says: August 3rd, 2008 at 8:19 pm Jen, you know all that gorgeous hot food you photograph? Well, I want to know how long it takes for you to photograph the plated pictures before you eat it? Is it still warm, or are you so good at food photography that you can snap it in a minute and still eat it before it gets cold? I have these pictures in my mind of your husband sitting at the table salivating, knife and fork in hand with a napkin in his collar wondering when the hell he can eat. Susan at StickyGooeyCreamyChewy says: August 3rd, 2008 at 8:37 pm They look perfect! Pan-seared scallops (dry, of course) are one of my favorites. Next time, get 6 and give me a call! ;) Rosa says: August 3rd, 2008 at 10:05 pm Everything looks so wonderful! Your posts always make me dream! Your photography never fails to be stunning! Cheers, Rosa Laura @ HungryAndFrozen says: August 4th, 2008 at 12:45 am Wow, they look stunning. I’ll admit I never have had a scallop in my life, but after reading this I want one NOW lol. I’m amazed that you managed to get such a good photo of them searing when they have to be in and out so quickly. By the way, I always use dry Marsala for deglazing after cooking steak – uh-maaazing :) fanny says: August 4th, 2008 at 3:15 am Jen I’ve never seen something this beautiful. Bothe the pictures and the food. xx fanny Ellie @ Kitchen Wench says: August 4th, 2008 at 5:13 am Those pan seared scallops are absolutely gorgeous and making my mouth water! Naama says: August 4th, 2008 at 6:32 am The pictures looks just amazing, I especially love the second picture. I am so envy that you live in a place that has such a great variety of lakes, rivers. flowers and and simply nauture. I wish that in the place that I live in, they woukd have more respect to a nature. Anyway, the scallops looks reaaly good, I`m sure that they taste as good as they look :) Linda says: August 4th, 2008 at 7:43 am Wow, thank you so much for posting such valuable information. I did not know this and am very happy to have been educated. Your recipe looks amazing and now I can’t wait to get to Wholefoods myself to get some scallops and cook them as you did. I can just about taste them now. Amy says: August 4th, 2008 at 12:23 pm That literally looks like one of the very best things anyone could ever eat, EVER. I’ve found much to like about Ithaca’s markets, but the one thing I sorely miss from Boston is the Whole Foods seafood counter…there’s just nothing comparable here as far as I know. I can almost taste how plump and sweet and crusty and succulent those scallops are….well done!!! :) Susy says: August 4th, 2008 at 2:34 pm WOW, those flowers are gorgeous. Mother nature does it best doesn’t she. The scallops are also gorgeous, I’ll have to buy some soon! Dana says: August 4th, 2008 at 4:32 pm I also cannot resist these on restaurant menus – i’ll have to try them at home! Debbie Green says: August 4th, 2008 at 4:36 pm Beautiful pictures of the stream. I love the color of the flowers. Great looking scallops. It is hard to find good scallops…. Kevin says: August 4th, 2008 at 4:40 pm Those scallops look amazing! cindy says: August 4th, 2008 at 5:28 pm when you mentioned slapping hands with chopsticks i thought of my mom doing just that to me whenever i picked food from the pan. so, funny. and beautiful scallops! White On Rice Couple says: August 5th, 2008 at 2:00 am Gosh, the primroses might be on their way out, but they sure are still WAY more lush than anything I can get down here. The flowing water pics really show what a FINE photographer you are! They are truly stunning! If my mom saw your pics she would see lots of good luck and money flowing and want to buy the prints. Flowing water is good fung shuei to her and she just lurves water pics. The scallops with the butter/chardonnay reduction taste marvelous! I can really taste them through the picture. One question, did Jeremy get to lick the plate? :) joanne at frutto della passione says: August 5th, 2008 at 8:28 am Yum and by the way, yum! Boy oh boy do those scallops look wonderful. Tempted to try them myself but it is still way to hot and icky for me to stand in front of a stove! jenyu says: August 5th, 2008 at 2:38 pm Courtney – thanks! Megan – delish! It’s not so bad as long as you don’t overcook them :) Tony – ha ha, I don’t have a TV and have never seen the show, but I would have told him to give it up ;) Mark – I personally think well-cooked scallops are heavenly (and raw too, I love my sushi…). Well, I made the scallops the previous week and we had 4 each… along with shrimp! I don’t think we could move after that :) Just ask the fish monger what the condition of the scallops are! When you smell them, they should smell like sea water, not fishy at all. Mollie – thank you! Tom – As I told Mark above, fresh scallops shouldn’t smell like fish AT ALL. If they do, you shouldn’t buy them because they aren’t fresh. Truly fresh scallops will smell like sea water. But when you cook them, there will be smells. I turn the exhaust fan to High and open a window in the kitchen (yes, even in the dead of winter). Mrs. E – yeah, they are pricey. We don’t indulge too often :) Peabody – I bet you guys have awesome scallops now! Cynthia – Oh, it takes seconds to photograph. My tripod lives in the same room as the kitchen table (open floor plan – it’s in the dining area where I also do most of my food prep). If the subject or light is particularly difficult, it could take a couple of minutes, but that’s all. Food is by far the easiest subject I photograph :) And dear Jeremy doesn’t sit at the table waiting to dig in – he will sometimes hold a reflector or flash for me to get the shot done faster! Susan – you betchya, hon!! Rosa – thanks, sweetie! Laura – ooooh, how could you not have?!?! :) Must go try one. You live in New Zealand!!! Marsala? That sounds great… will keep it mind, thanks! Fanny – oh you! You take gorgeous pics all the time ;) Stop making me blush!! :) Ellie – thanks! Naama – thank you :) Linda – yummm! I hope you enjoy your scallops when you make them. Amy – Hmmmm, I think when I lived in Ithaca, I would get dry scallops from Wegmans. They weren’t bad (perhaps the quality has declined? I dunno). But I didn’t procure the good fry pan until I moved away (how could I, we were grad students = pooooooor). Ask Carrie, she might know! :) Susy – yes! Mother Nature rocks the hizouse! :) Thanks. Dana – hope it works out for you at home. They are sooo good (and you can eat more at home too!) Debbie – thanks and yes, it IS hard to find good scallops (you pay through the nose too *sigh*) Kevin – thank you, hon! Cindy – ha ha! Is your mom Chinese? ;) WoRC – hee hee, maybe we should get her one? Jeremy did indeed lick the plate ;) Joanne – I hear ya. When it cools down, don’t forget to give it a try! Nate says: August 5th, 2008 at 2:49 pm Your photographs are simply beautiful. I am in awe. eula says: August 5th, 2008 at 6:48 pm oh goodness, those look delicious. megan says: August 14th, 2008 at 5:22 pm I found some beautiful scallops and came back for the directions. I will not onercook my scallops so you can just put those chopsticks down. No thwacking my hand! and no crap wine! I got it! Jaden, Steamy Kitchen says: August 14th, 2008 at 10:30 pm omg. scallops. that last photo. want. need. hungry. jenyu says: August 18th, 2008 at 6:12 pm Nate – thank you! Eula – they were quite good, I must admit :) Megan – I trust you did it right, no need to thwack, hee hee. Jaden – are you kidding me? Babe, have you had a look at your own blog?? :) xxoo Christine says: August 21st, 2008 at 9:01 am Made these scallops last night for our anniversary–they were wonderful! Thanks for the great tips. Oh, but I did manage to set off the smoke detector twice during the cooking process…. jenyu says: August 27th, 2008 at 10:18 am Christine – yup, that will happen! I usually get the exhaust fan running full bore and open the kitchen window. But I’m so glad you enjoyed your scallops! bookaholic_au says: December 14th, 2008 at 12:08 am Yum. Scallops are awesome. My favourite is a dressing of ginger, lime, lemongrass, sesame oil, fish sauce and brown sugar. Soak for a few hours, simmer for an hour, strain and reserve liquid. Pan seared scallops tossed through pasta with the sauce and double-podded broad-beans. I’ve only done this with decent but not gourmet/fresh pasta, and have a yearning to try it with fresh liguini. jenyu says: December 17th, 2008 at 1:07 pm BA – I generally never cook scallops for more than a few minutes or else they turn to rubber on me. Jen says: March 7th, 2009 at 9:38 am I went to market and bought a kilo of fresh fresh fresh scallops from a man in a little fish booth. They didn’t have any scallops, but upon asking, he produced a box he was holding for someone who didn’t seem to be showing up. The scallops are perfect, impeccably cleaned and fresh as can be. I had never cooked scallops before and they seared perfectly, just some salt and pepper added for seasoning. I used your ‘clean the pan by making a sauce’ method to cook some leeks to put under the scallops. The dish is just too pretty. Thanks for the guidance :) jenyu says: March 8th, 2009 at 8:56 am Jen – oooh, lucky YOU! How awesome. Really glad you got great scallops and cooked them up to perfection. Yummmmm. Robert Jantzen says: October 10th, 2009 at 9:57 am I clearly see why in fall 2009 a google search on the keywords “dry scallop recipe” returns this as the first hit. The food porn photos alone make the visit worthwhile, but indeed this is a terrific and easy way to do scallops with a “wow” result. We gave it a try but since we had picked up a new Italian product “truffle flavored balsamic glaze” at Castroni’s in Rome a couple months earlier, we drizzled that over the plated scallops as well at the end (the photos show instead scattered parsley for garnish, not mentioned in the recipe). Just the right finishing touch to kick it up a knotch BAM! (sorry for the emirilism). Thanks for sharing this with us. bee says: February 11th, 2010 at 11:30 am dear jen, i’ve never cooked scallops though i used to love eating them in my carnivorous days. i have a dinner party tomorrow and i will make these if i get “dry” scallops. i usually never experiment while serving guests, but this i will try ‘cos they look so gorgeous. if i don’t get “dry” scallops, i’ll try it with cod or shrimp. jenyu says: February 15th, 2010 at 12:57 pm Bee – oh hon, I hope it worked for ya! :) Golden Brown Crusted Scallops in Keylime Garlic Sauce « Instructions For Dancing says: July 25th, 2010 at 4:05 pm [...] I love scallops and have been fearful of making them at home…fear no more! I tried Use Real Butter’s Pan-seared Scallops recipe and they turned out perfect! The only changes I made were to use 1/4 cup of water mixed [...] Scallops, Polenta and Tomato Vinaigrette Recipe | Guilty Kitchen says: September 28th, 2010 at 8:28 am [...] Scallops on Simply Recipes Baked Scallops with Creamy Spicy Sauce on Rasa malaysia Pan-Seared Scallops on Use Real Butter Seared Scallops with Chimichurri Dressing on Cookin’ Canuck Sun Gold [...] Scrap all other comfort foods « Breathing Room says: October 16th, 2010 at 1:52 pm [...] used Pioneer Woman’s Risotto recipe, and this scallop recipe from Use Real Butter. Both recipes provided all the guidance I needed, and turned [...] Weekly Menu Plan – Week of May 9 and GF Happenings | Adventures of a Gluten Free Mom says: May 8th, 2011 at 10:53 pm [...] Pan Seared Scallops from Use Real Butter (I know what your thinking and no I won’t be using real butter, olive [...] Pan seared scallops over gouda grits, green salad, bananas foster « Two Foodies says: October 18th, 2011 at 9:55 pm [...] Get large sea scallops, dry pack if you can find them (for an amusing treatise on the virtues of dry back vs. water injected scallops, click here). [...] Misty says: November 2nd, 2011 at 4:31 pm I HATE when my food tastes like ass!!! haha! These look just delightful though. And in the words of my husband, you had me at butter. 30 Dolla Piggy Plate | Piggy Hook says: November 12th, 2011 at 3:56 pm [...] extra special plate, since Piggy’s never made scallops before. But I found this great recipe: Pan-seared Scallops, and it was “absolutely delicious, and I don’t even like scallops that much,” [...] Paul says: November 19th, 2011 at 11:04 am Im lucky enough to live on the north east coast of England, so we get some great fresh King scallops. I just followed your recipe and 2 minutes on one side and 1 minute on the other cooked them perfectly. I skipped the sauce because I managed to burn it, maybe my non-stick pan was a bad idea for this? In the end I just drizzled a bit of lemon juice over them, and they were awesome, so thanks for sharing :) stephanie says: November 22nd, 2011 at 9:45 pm yum. just found this recipe and your blog on pinterest. so glad i did! Alibut says: November 23rd, 2011 at 7:29 pm If you are lucky enough to live in New England, Nantucket Bay scollops are in season right now. Expensive, but so worth getting as a treat. And they deserve the simple treatment your recipe calls for. I’ll try it out very soon – thanks! doodles says: November 23rd, 2011 at 10:47 pm Dear me those are drop dead gorgeous……………..I’m in the throws of Thankful day food, taking a bit of a break and now I think scallops would go great with turkey and dressing. Wonder what the guests would say? Cannot wait to replicate this beatiful dish……thank you!! Charlotte Ferreux says: November 24th, 2011 at 1:59 pm I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like! Jennifer says: November 24th, 2011 at 8:19 pm Wow, do you have any more recipes? Your directions and enthusiasm were absolutely hilarious to read…made me that much more excited to make some scallops! connie says: November 28th, 2011 at 3:10 pm what green herb did you sprinkle on top of the scallops? looks fantastic jenyu says: November 28th, 2011 at 3:12 pm connie – oh, just some chopped flat-leaf Italian parsley for color and a little flavor :) Lesli says: November 28th, 2011 at 4:32 pm What type of white wine do you suggest? I’m a newbie to cooking & I want to make these for date night :) jenyu says: November 28th, 2011 at 6:12 pm Lesli – i used a chardonnay in this one and it was great. Lucretia says: December 11th, 2011 at 2:25 pm I made these last week,simple, tasty and so delicious…I followed your directions exactly.Will make these next on Christmas Eve to add to my fish dinner :) Gluten Free Menu Plan – Week of December 19 | Adventures of a Gluten Free Mom says: December 17th, 2011 at 10:06 pm [...] out!), Mashed Potatoes with Cream Gravy, Green Beans. Note: Heidi will be enjoying her favorite Pan Seared Scallops this evening since no one else in her family has enough cahoonas to try them (I use olive oil [...] Patsy says: December 19th, 2011 at 2:15 pm Just found your blog through Pinterest. The scallops look and sound delicious. I was laughing out loud at your “taste like ass” comment. My middle son and I have sensitive palates…and after tasting some food, we turn and look at each other and say “this tastes like ass” at the same time! Heather says: March 2nd, 2012 at 12:28 am I found this recipe from pinterest and just made it tonight. I’ve never made scallops or eaten scallops (besides sushi) before and really appreciate all of your information about what scallops to buy and exactly how long to cook them. They turned out great! I am definitely going to use this recipe from now on! So delicious!!! Tay says: April 17th, 2012 at 9:03 pm OMG! I just made these. So easy. So yummy. My guy will just gobble these up on Friday when I make these for him. Lydia says: May 30th, 2012 at 1:43 pm OH.MY.GOD. These look devine! I know what I will be making for dinner =) sheila says: August 30th, 2012 at 6:48 am Perfectly said, I love how you put it. Your so right about the stuff they put in scallops, and glad to hear I can buy those dry scallops in Whole Foods. Why can’t we have more stores with fresh food and etc. It’s coming back like the old days , little butcher shops with the freshest of fresh meat . Gone will be the bulk stores with all the preservatives and crap to save the shelf life. leave a reply Name (required) Mail (will not be published) (required) Website please enter code above to leave a comment
Pan-seared scallops recipe. Can't wait to try this; I'm always up for new seafood recipes! Note: use real butter.
Yummy scallops #recipe #food
Melt In Your Mouth Crab Cakes - Recipe uses a minimal amount of ‘binder’ so you get the full savory flavor of the crab!
Sea Food Recipes [ MyGourmetCafe.com ] #food
Perfect Crab Cakes. I used GF brown rice crackers and cooked them in coconut oil and they were delicious and healthy. These are going in my regular rotation.
Food Recipes, Brown Rice, Fish Seafood, Coconut Oils, Crab Cakes, Recipes Seafood, Crabs Cakes, Minimal Amount, Melted In Your Mouth Crabs
Chicken and asparagus lemon stir fry...would have to modify to make clean but would make a great no carb dinner
Carb Dinners, Carb Recipe, Lemon Stir, Stir Fried, Asparagus Lemon, Healthy Recipe, Clean Recipe, No Carb, Stir Fry
Chicken and asparagus lemon stir fry... a great no carb dinner
Asian Salmon in Foil - The best and easiest way to make salmon in foil - and you won't believe how much flavor is packed right in!
Fish Seafood, Wont, Recipes Fish, Sea Food, Recipe Seafood, Recipes Seafood, Soy Sauces, Asian Salmon Recipe, Salmon Recipes
Asian Salmon in Foil - The best and easiest way to make salmon in foil - and you wont believe how much flavor is packed right in!
Delicious sea food [ 4LifeCenter.com ] #food
Asian Salmon in Foil - The best and easiest way to make salmon in foil - and you won't believe how much flavor is packed right in! Healthy fish, seafood dinner
baked asian salmon •recipe•
Asian Salmon in Foil // Use GF soy sauce
Asian Salmon in Foil #healthy #recipe #fish
Asian Salmon in Foil - Damn Delicious
Spice mix was so good; used the honey/sriracha glaze from another recipe for dipping. Baked Brown Sugar #Chicken #Wings (recipe "adapted from" (i.e. same exact as) Domestic Fits)
Brown Sugar Wings Roasted Red Pepper Cream Sauce - Amazingly crisp, baked wings (*psst - secret is to par boil wings, pat dry, then bake) served with a creamy dipping sauce!
Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce - Amazingly crisp, baked wings served with a creamy dipping sauce...
Brown Sugar Chicken, Baking Brown, Dips Sauces, Dipping Sauces, Peppers Cream, Cream Sauces, Brown Sugar Wings, Chicken Wings Recipe, Roasted Red Peppers
Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce - Damn Delicious
Copy Cat Olive Garden Breadsticks... wow! These breadsticks are INCREDIBLE! So much better homemade!
Gardens Breadsticks Easy, Homemade Olives, Copy Cats, Food Breads, Recipes Breads, Olive Garden Breadsticks, Breads Sticks, Breadsticks Recipe, Olives Gardens Breadsticks
Homemade Olive Garden Breadsticks | chef in training Don't fully knead it, because later, when forming the bread sticks, you'll squeeze and overknead it.
Homemade Olive Garden Breadsticks Recipe Breads with warm water, active dry yeast, sugar, all-purpose flour, unsalted butter, salt, butter, garlic powder, salt
Homemade Olive Garden Breadsticks #copycat #copy #cat #olivegarden #olive #garden #bread #breadsticks #sticks #food #recipe #baked #baking #italian #dinner #idea
Homemade Olive Garden Breadsticks, easy recipe
Olive Garden Breadsticks | Chef in Training
You are going to love this avocado cream sauce!
Chicken Dinners, Recipes Chicken, Chicken Breasts, Avocado Sauces, Chicken Dishes, Baking Chicken, Blackened Chicken, Avocado Cream Sauces, Greek Yogurt
This is a family favorite and is perfect for a summer chicken dish! Thinking of mods for whole30....gotta get rid of the Greek yogurt
Baked chicken with Avocado Cream sauce - I want to try just because of the sauce!
Blackened chicken with avocado cream sauce 4 — 4 oz boneless, skinless chicken breasts 1 cup quinoa 2 cups reduced-sodium chicken broth ½ cup scallions, chopped 1 Tbsp lemon juice, divided 1 tsp paprika 1 tsp cumin ½ tsp cayenne pepper 1 tsp onion powder ½ tsp sea salt 1 tsp black pepper ¼ cup plain non-fat Greek yogurt ½ avocado ½ tsp garlic powder
A low-fat, high-protein dish that mixes up the traditional chicken dinner servings and will leave you and your family satisfied and full of nutrient-dense, hear
You are going to love this avocado cream sauce! #recipe #chicken #cleanEating #healthy
Blackened Chicken with Avocado Cream Sauce and Quinoa - only 360 calories per serving - lots of flavor :) use a small food processor or double ingredients in the avocado sauce, I used my normal sized one I had a hard time making it creamy
Chicken Avocado Patties Recipe! Healthy And Tasty :) - Click for More...
Ground Turkey Recipe, Burgers Recipe, Avocado Burgers, Avocado Recipe, Chicken Avocado, Ground Chicken, Ripe Avocado, Breads Crumb, The Breads
Parmesan Turkey or Chicken Avocado Burgers •1lb ground turkey (I prefer chicken) • 1/2 of a ripe avocado • 1/2c grated parmesan ( or use panko crumbs instead or do 1/4c of each) •spices to taste: s p, cayenne, onion powder, cumin, garlic, it's up to you Make a lettuce wrap. I'd leave out the Parmesan and try some gluten free flour for the bread crumbs
Chicken Avocado Burgers Recipe ~ Recipe Recipes Recipe #chicken #avocado #recipes #food
Try this simple Chicken Avocado Burgers Recipe via #LaughingSpatula Ingredients: 1 pound ground chicken 1 large ripe avocado - cut into chunks ½ cup panko crumbs or other bread crumbs 1 chopped clove of garlic salt and pepper to taste Link: http://laughingspatula.com/chicken-avocado-burgers/ Pin It: http://www.pinterest.com/pin/57843176439684805/
Chicken Avocado Burger
Teriyaki Salmon with Sriracha Cream Sauce - Damn Delicious. This is the one I was looking for!!