Eating Dinner With My Family

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 ...

The war on food clutter was forgotten about until the fridge fired the first shot in our renewed conflict.  I am refusing to cook anything that isn't mostly using up stuff I have!  Not all have been great, but this one was!  I think you could use creamed spinach too, but the spinach from the eggs was amazing and as we only had 3 eating the recipe, we had some left.  I was worried when I took the pizza out that I had ruined it as the cream had returned to liquid, but it was great! White Spinach Pizza 1 lb pizza dough 1/2 cup of spinach and sauce from mollet eggs florentine 1/4 cup ricotta 1/4 cup heavy whipping cream 1/2 shallot thinly sliced Salt, pepper & garlic 3 oz fresh mozzarella, sliced thinly 4 oz Mozzarella, shredded  Put the pizza stone in the oven and preheat to 500 degrees. When the stone has been in the 500 degree oven about 15 minutes, start rolling out you dough to roughly a 18" circle (or to the size of your stone) Put the ric...

I hate the new blogger app!!!!  I had typed this long post about the importance of learning to make a pan sauce and the basics of it and even looked up the proper spelling of some French terms.  I go to add the picture from my phone, using the blogger app, and it erases everything but the picture I added.  ARRRGH!  Since I have to retype the recipe (which of course today's was made up as I went along) and everything, forget trying to recreate the post!  I will sum it up in a short, if boring, sentence.  Pan sauces are easy and essential to cooking tasty, unprocessed food. Talapia with Garlic-Chive Cream 1 Tbsp Unsalted Butter Salt, Pepper and Flour 2 Fillets Talapia 1 Shallot, thinly sliced 1 Clove Garlic, sliced 1/4 c broth 1/2 c half & half 1 Tbsp Unsalted Butter softened and mixed with 1-2 tsp flour 2 Tbsp Minced Chives   Heat a saute pan over medium heat.  Season the fish with salt and pepper and ...