Scallop & Garlic Linguine

This recipe is so delicious I just had to revive the blog with it! Healthy, quick, and scrumptious!

INGREDIENTS

• ¾ pound bay scallops (can substitute 1 pound of chicken tenders or shrimp)
• ¼ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 8 oz whole wheat linguini
• 1 Tablespoon olive oil – to cook scallops
• ¼ cup olive oil
• ¼ cup white wine (you can also substitute low sodium chicken or vegetable broth)
• 3 garlic cloves, minced
• Pinch of cayenne pepper
• 1 lemon, zested and juiced to yield 2 Tablespoons of juice
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 cups of kale, about 4 handfuls roughly chopped (you can also substitute spinach)
• 3 tomatoes, cut into small dice

DIRECTIONS

1. Lay scallops out on a flat surface and dry completely with paper towels. Season with salt, pepper and paprika – set aside.
2. Bring a large pot of water with two heavy pinches of kosher salt to a boil. Add linguini and cook for about 8 minutes or until aldente. Drain and set aside.
3. Heat a large sauté pan over medium heat and add 1 Tablespoon of olive oil. Once hot add in scallops and cook for 2 minutes; remove from pan with tongs and set aside.
4. Add ¼ cup of olive oil to the pan; once warm, add in white wine, garlic, cayenne, lemon zest & juice, and salt & pepper. Stir to combine and simmer for 1 minute. Turn up the heat slightly and add in kale, cooked pasta, tomatoes, and scallops – toss to combine (tongs work best).
5. Cook for 2 minutes or until kale is wilted and the pasta is hot.

Green Chile Casserole (Marian Moats)

2-7 oz. cans whole green chilies                               

1/3 C. flour

3 eggs, well-beaten

1/2 lb. shredded cheddar cheese & 1/2 lb. shredded Monterey Jack cheese (or you can get the Mexican cheese combination which has both already mixed together)

1 C. half and half or evaporated milk                       

1-8 oz. can tomato sauce

Mix flour, eggs and half and half. In another bowl, mix cheeses together. Drain peppers. In a 1.5 qt. casserole or 9 x 9 pan, layer in 3 layers: peppers, cheese, then flour mixture. After last layer, pour tomato sauce over top and sprinkle with 1/2 C. cheese. Bake at 375 degrees for 50 mins. or until firm and a knife inserted in the middle comes out clean.

Enjoy!

"Dump" Chicken

Haven't posted for awhile but thought this link sounded interesting:  http://whenthedinnerbellrings.blogspot.com/2011/06/super-easy-way-to-getting-meals-ready.html
Looks like a good way to have some different chicken meals ready to go--kind of like your "make ahead" meals, Michelle.
Bon appetit!  Think I'll try some of these the next time I buy a big tray of chicken from Sam's; I have to bag and freeze it anyway.

Quick Veggie Side Dishes a la Martha

Always looking for ways to get more creative with my veggies!

http://www.marthastewart.com/274928/quick-vegetable-side-dish-recipes/@center/276948/dinner-tonight#/263199

Corn Pudding

Dynasty Corn Pudding

ingredients:

4 oz (1 stick) unsalted butter, melted, plus additional for greasing
3 cups fresh corn kernels (from 4 to 5 ears), divided (or frozen, if fresh is not available)
2 eggs
1 cup sour cream
9 oz Monterey Jack (or pepper Jack cheese), cut into ½-inch cubes
½ cup cornmeal
1 (4-oz) can whole green chiles, drained, patted dry, and cut into ½-inch pieces
½ tsp salt
½ cup grated Parmesan cheese (I prefer Parmigiano-Reggiano)

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At a glance:

Servings: 12

Active Time: 10 min
Total Time: 40 min

K

butter corn eggs sour cream monterey jack cornmeal green chiles salt parme

directions:

1. Preheat oven to 350°F. Generously butter a 2-quart rectangular casserole dish.

2. In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs.

3. In a large bowl, combine all remaining ingredients except Parmesan. Add pureed corn and mix well. Pour into casserole dish, sprinkle with Parmesan, and bake for 30 minutes, or until puffed and golden.

Cook’s note: If the top isn’t browned but the pudding looks set, place it under a preheated broiler for a couple of minutes, until golden spots appear. Keep an eye on it so it doesn’t burn.

Mether's Note:  To save time and energy, I combined the cheese and sour cream with the pureed corn, melted butter and eggs in the food processor.  Judging by the way everyone ate it up, didn't make a significant difference!

Linda's Tips:

·  To add more bite, sprinkle in some hot sauce, like Frank’s RedHot.

·  For an even cheesier taste, mix in some cheddar.

·  Pair the pudding with a spinach salad and roasted chicken for dinner.

KITCHEN COUNTER:

Serves: 12 | Per Serving: 270 calories, 13g carbs, 9g protein, 20g fat, 85mg cholesterol, 510mg sodium, 1g fiber

Shrimp Scampi/Shrimp Tacos

Okay, one basic recipe done two different ways.

For shrimp scampi:
1 lb large shrimp
2 TBS butter, melted
2-4 large garlic cloves minced
juice of 1 large lemon
1 tsp seasoned salt
freshly ground pepper to taste
1/4 cup parsley

1. Heat oven to 400 degrees. In medium baking dish, combine shrimp, butter, garlic, lemon juice, salt, pepper, and parsley. Bake 15 to 20 minutes until done. If you substitute smaller shrimp, check after 10 minutes.

2. Toss mixture with linguine.

Shrimp tacos:

1. For a taco variation, substitute cilantro for parsley and lime juice for lemon juice. Also add cumin to taste, about 1 tsp. Cook shrimp the same. Load up a tortilla with shrimp, cheese, cabbage, black beans, and salsa or whatever condiments you like.

Green Chile Tortilla Scramble

Green Chile Tortilla ScrambleGREEN CHILE-TORTILLA SCRAMBLEAdapted from "Mollie Katzen's Sunlight Café"Preparation time: 25 minutesYield: 6 servingsA relatively long cooking process over strong heat–plus the addition of just a few choice seasonings–will transform green chiles and tortilla strips into an intense backdrop for scrambled eggs. My favorite garnish for this is a scattering of variously colored cherry tomatoes, which make it look every bit as compelling as it smells.Different chile powders have quite a range of flavor and heat. I use a very strong New Mexico chile powder; therefore I add only a little. You can adjust the amount of the chile powder to taste, depending on the type you are using.By "minced green chiles" I mean any combination of anaheims, poblanos, and jalapeños--all of which have a range of heat. For a milder flavor, remove and discard the seeds. (Wash your hands after handling these or any other hot peppers.) You can also substitute canned green chiles.

2 corn tortillas

1 1/2 tablespoons olive oil

1 heaping cup minced onion

1 cup minced green chiles

1/2 teaspoon pure ground chile powder

1/4 teaspoon salt

2 teaspoons minced garlic

1 cup cooked pinto beans (optional)

6 large eggs

Optional Toppings

Cherry tomatoes (cut in half, unless tiny)

Grated jack cheese

Sour cream

Guacamole

Salsa (any kind)

Cut the tortillas into small, thin strips about 1/2 inch wide with a knife or scissors, and set aside.Place a 10-inch skillet or sauté pan over medium heat. After several minutes, add 1 tablespoon of the olive oil, wait about 10 seconds, then swirl to coat the pan. Turn the heat up to medium-high, add the onions, and sauté for 5 minutes.Stir in the chiles, chile powder, and salt, and sauté for another 5 minutes, keeping the heat at medium-high.Add a little more olive oil (about 1 1/2 teaspoons), plus the garlic and tortilla strips. Cook and stir over medium-high heat for another 10 minutes, or until the vegetables are very tender and the tortillas turn a deep golden brown. Gently stir in the beans, if desired. Keep the pan hot.Break the eggs into a bowl and beat until smooth. Pour them into the hot pan, and scramble them into the vegetable-tortilla mixture. This will go quite quickly. Remove the pan from the heat when the eggs are mostly set but still moist. (They will continue cooking from their own heat, and we want to prevent them from becoming dry.)Serve hot, topped with cherry tomatoes, a light sprinkling of grated cheese, if desired, and/or additional toppings of your choice.

Also tasty with browned jalapeno sausage!