Eating Dinner With My Family

My husband digs himself some chorizo!  He is also a fan of tacos, so when I saw this on food and wine, I knew I had to pin it for him, and of course it was what he went straight for it when I asked him to pick out a dinner.  It originally called for squid, but that isn't always easy to come by and I am not the biggest fan.  Subsequently, I  am not particularly in a hurry to learn to cook with it, so we substituted small scallops.  The boys loved these, and I really liked them despite some texture issues I had with the shrimp.  Don't skip the avocado, they really add something to the final dish Seafood-Chorizo Tacos   2 tablespoons extra-virgin olive oil 1/2 pound fresh chorizo, casings removed and meat crumbled Salt Pepper 1 small red onion, minced 1 garlic clove, minced Pinch of ground cumin 1/2 pound shrimp, shelled, deveined and chopped 1/2 pound bay scallops patted dry 2 tablespoons Mexican lager 2 tablespoons fresh lime jui...

Ok I am writing this weeks after we ate it. I remember really liking it but not so blown away I can remember a lot to say about it.  I did like the sauce enough to remember I want to use it for more stuff, but sorry guys.  I am really just phoning it in until  I catch up:) Scallops with Mushrooms and Whiskey Sauce 1 pound mushrooms, quartered 1 tablespoon fresh lemon juice 2 1/2 tablespoons unsalted butter Salt and freshly ground pepper 1 1/2 pounds bay scallops 4 scallions, thinly sliced crosswise 1/3 cup whiskey 1/4 cup heavy cream 1. Toss the mushrooms with the lemon juice. In a skillet, melt 1 tablespoon of the butter. Add the mushrooms, season with salt and pepper and cook over moderately high heat until they start to brown, about 2 minutes. Reduce the heat to moderate and cook until the mushrooms are deeply browned, about 6 minutes. Transfer to a large plate. 2. Add 1 tablespoon of the butter to the skillet and melt over high he...

Well I didn't  have/couldn't find/couldn't afford the size scallops the dish recommended.  12 scallops equaling 1.5 pounds would have cost way more than the $25 I spent on the 1.5 pounds that had about 30 scallops, so I didn't cook the second side as long, but other that that, I followed the recipe.  If you make this do not use a nonstick pan!  Oh and one other thing, the amount of scallops I had made for some tricky timing and the they cooled off the pan and gave off a bit more liquid than I would have liked.  Both those problems would have been solved with the pricier, larger scallops.  I found that there really wasn't any need to salt the chard mixture at the end as the bacon and soy added plenty salt, but I did give it a good dose of pepper. I loved it!  My husband, who normally isn't a fan of greens/ chard, liked the chard a lot.  The kids still aren't fans of chard:(.  The scallops were perfect.  Well there were a few that did...

I need to clean up the food I have accumulated.  I buy frozen, scallops in this instance, on sale and forget about them.  I need to make a serious attack on the freezer!  So, I pulled this Bay Scallop Pan Roast out of the to try file.  I also had a Spaghetti Squash from Front Porch Pickings I should use as I am getting another one Friday!   My darling husband offered to cook, and I totally took him up on it as I was tired from a long hot day of ropes course and ziplines at Zoomair!   I had put the squash in earlier, so dinner came together pretty quickly too.  I like that about this squash recipe; it is nice that the roasting can be done way in advance if necessary since the strands get warmed up in the sauteed shallots.  The scallops were pretty awesome too!  I was thinking 4 mushrooms were going to be too few, but they gave it flavor without overpowering the scallops.  A solid 4 all way around. Bay Scallop Pan Roast ...

I gave my husband a list of possible dinners and he picked this one. Boy was it good!  The boy and I thought 4+ but the hubby gave it a solid 5!  We have made a Korean pancake before ( Korean Scallion Pancakes) and they were yummy, but my friend, who is Korean, suggested I add some seafood to the pancake next time I made it. I found this recipe from Food & Wine. It has kimchi too. Yay!  I made jasmine rice with this, and Korean Quick Pickled Cucumbers .  The original recipe called for squid, but we opted for scallops. (I love them;).  This was pretty quick & easy too. The hardest part was the frying, and I left that up to the fry daddy (my husband;)  They did require the sauce, which while I liked, I would have liked some more heat in them.  In the notes for the original recipe, they suggested thinly sliced chilies to the sauce, if you wanted more heat.  I think I would have liked some sriracha or Korean Pepper paste)  We did make on...

I am kind of cheating with the declutter war today.  I had frozen scallops, not really an item I needed to get rid of, but it will still count.  I had the smaller bay or Patagonian scallops (as they seem to be called now) so I used those instead of the sea scallops.  Other than that, my only deviation from the following recipe was that I chopped the spinach before cooking and I used 2 large leeks and had way more than one cup.  The creamy spinach and leeks were awesome!  My husband called it the star of the dish.  It was easy and pretty quick.  The boys ate the kasha from the night before as a starch; I just had this.  The only issue with the dish is the price tag is not an everyday kind of price.  Scallops and leeks aren't cheap, but for an every once in a while dish, it is workable;).  A solid 4 (to 4.5) Seared Scallops With Creamy Spinach And Leeks 2    -1/2 Tbs. unsalted butter 12 oz baby spinach (about 12 loosel...

I was looking for a scallop recipe because I had some in the freezer and I desperately need to clean out the clutter from the fridge and freezer.  I am repeating the mantra, do not go shopping for new food, yet!  The only thing I didn't have on hand was the butter lettuce, so I thought that was pretty good.  I have to say, while bacon and scallops are amazing, I still was as excited as you would think for this dish.  I really loved it.  I did mess up the scallops, but I tried to cook them all at once to save time and get us all eating together.  They were edible, but hardly my best.  I took the leftover white rice and salsa verde from last night and mixed them for the starch.  Meh.  It was no where near as good as the previous night.  And of course a salad.  The boy didn't like mixture under the scallops, but my husband and I really did. Sea Scallops With Peas, Bacon And Carrots 4 sl of thick-cut bacon,cut into 1/4-in...

Another battle in the war of the over stocked pantry/freezer.  I had plenty of extra scallops from the progressive dinner, veggies I had accumulated with the intentions of loading our meals with them or only used part of them for a recipe, and cornmeal.  I thawed the scallops and you MUST pat them dry.  Really dry!  Heat some butter and oil in a skillet over fairly high heat. Put the scallops in the pan and let them cook about 2 minutes a side.  I then removed the scallops,put a good splash of veggie broth and scraped the pan clean, added a bit more butter and threw in sliced bell pepper and some broccoli florets that had been boiled about 30 seconds.  These veggies were sauteed until they were crisp but tender.  Add a splash more of broth if they need to steam a bit.  Remove the veggies and boil down any liquid left in the pan.  Throw in a large pat of butter into the syrupy liquid and remove from heat and let the butter just ...

Well I wanted to use up the caviar I had left over from the pizza I had made.  I found this one and thought well, I love, scallops, potato pancakes, creme fresh and butter, how could this be bad.  During the prep, I was worried that the end result wouldn't be worth the investment of the ingredients.  I was so very wrong.  It was not a simple recipe, but it was very tasty.  The butter is worth making, even alone.  The potato pancakes as well.  The scallop method was not perfect, but still alright. The recipe did call for slightly larger scallops, so that may have made a difference.  I will say that I made one small deviation, I used lime as I didn't have lemon for the juice. We all really liked this a LOT! I am excited to make it again for guests.  It is technically an appetizer (2 pieces as a portion for each), but we just ate more and added a salad. Yummy! Scallops With Potato Pancakes And Caviar Sauce Yield: 10 Servings Panca...

Well I was planning on making meatloaf tonight.  The problem was I was late getting to the grocery and the two kids were making be desperately want a Valium prescription.  So I decided to buy the meatloaf ingredients for tomorrow and make an easy salad.  This is a recipe I got from Publix apron meals.  Usually I think these meals are just alright.  I prefer the longer original recipes to the really quick ones Publix has to offer. This one is an exception. This is about the fastest recipe I know.  The best thing I got from this recipe is a perfect way to cook those little bay scallops.  (High heat, two minutes without stirring, quick stir, two more minutes and done.) I don't use the Mandarin oranges, but they were in the original recipe.  I can't find the original recipe on line and I don't have the card,l but I had this general template written down. Tonight I added scallions and cucumbers. Asian Scallop Salad Frozen Bay Scallops  Mix...

Well, in the aftermath of the fridge going kaput, the second fridge in the garage now has a stuffed full freezer that I have been quietly ignoring.  I decided that tonight I am going in.  Since the husband will be working, I figured it would be a good time to use up some of the leftover portions of frozen proteins in there.  I find about a third of a bag of bay scallops.  Perfect!  I am going to just wing it and use up some things that need to be used and be done with it, and hope all turns out alright.  It was good; nothing to say WOW over but tasty.  I fried up a couple slices of bacon.  When they were crisp and had rendered a good bit of fat, I took them out and cooked the scallops in the drippings.  (make sure they are dry when going in the fat)  Over almost high heat, I cooked them for two minutes, stirred the up, and cooked for two more minutes.  Then I removed them using a slotted spoon and cooked 2 zucchini and an onion, thi...

Well tonight's scallop burger was really tasty, but really messy!  I did not cook it on a grill.  (something that would have been a viritual impossibility!)  I cooked the patties in a saute pan with butter.  They fell apart when flipped.  I don't see how they could have cooked on a grill without some kind of binder.  I did diverge from the recipe in that I used bay scallops instead of the sea scallops, but for $6 more a pound, I figured I'm pureeing them;  they didn't need to be large.  I can't see how that would affect the way the burgers were bound together. I also halved the recipe, but since I kept the proportions the same, I don't see how that would have affected them.  They were prepared well in advance, so the patties were well chilled and should have set.  I didn't have tabasco, so I used crystal and a dash or two of a homade chipotle hot sauce.  I would have liked the mayo a bit spicier, but that is just me.  I had ano...