Monday, March 30, 2015

Pasta Night! Scallops with Linguine and Peas

Lately we have been eating much more pasta than I care to admit.  It's quick, it's cheap, and it goes with everything.  Except my waist line.  But that's another story for another day.

We had some very large scallops sitting in the freezer calling my name, so I threw together a simple (yet decadent) dish, and I'm so glad I did!  Hope you enjoy this quick weeknight meal as much as we did!



Scallops With Linguine & Peas (serves 2 with some pasta leftover)
1 box of pasta (I used spaghetti)
1 c frozen peas
1 T EVOO
2 T butter, divided
16 large scallops
salt & pepper
Parmesan cheese

Cook pasta until al dente, adding the peas to the boiling pasta water 4 minutes before finished. Drain and return to pot. Add the of olive oil and stir to coat the noodles. Add salt & pepper to taste, as well as 1 T butter and as much or as little parmesan as your little heart desires (I did about half a cup).  Stir well to combine. While the pasta is cooking, season the scallops with salt and pepper. In a large skillet, heat 1 T butter over medium. Cook scallops until browned on one side, 2 to 3 minutes. Flip; cook until opaque throughout, about 30 to 60 seconds more. Serve over pasta.  Delicious!

Wednesday, March 11, 2015

Best Biscuits EVER - and So Easy!!!

Look, here's the deal.  Usually I find recipes online and adapt them to my liking, then post them here.  It's very rare that I make something using the exact recipe that I have found.  So rare in fact, that I honestly don't think it has EVER happened.  Until now.

Listen up guys.  This is the BEST biscuit recipe I have ever found, ever made, and ever eaten.  I've already made 3 batches (in as many days) and I am blown away every time.  Every time. 

My only tip is that you can use any cheese you would like; I've used mozzarella, gouda, and cheddar - all were fantastic.  I was also thinking about some add-ins.  Maybe bacon bits, or scallions.  I don't know but this recipe is a definite keeper, and I'm going to continue to play around with it for different flavors.  Hmmm maybe a caramelized onion topping?

I can't thank Heather enough for this recipe.  You can visit her blog here - she has some amazingly delicious ideas!!!  Also be sure to read her tips - here's the summary; the key here is to ensure everything stays cold while you are preparing the recipe.  This is also mentioned in the instructions below.





Best Biscuits Ever
2 c flour (plus more for the work surface)
1 T baking powder
½ tsp baking soda
1 tsp kosher salt
¾ c plain Greek yogurt
½ c cheddar cheese, shredded
½ c milk
1 egg

For the egg wash:
1 egg + 1 T water

Preheat the oven to 400F. Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.  In a large bowl whisk together the first 4 ingredients. Add the Greek yogurt and cheese into the bowl but don't combine the ingredients yet.  Place the bowl in the freezer (or fridge if you are making this ahead of time and need more than 10 minutes or so). Put milk & egg into a measuring cup, whisk, and place in the fridge while you prep the egg wash and flour your counter.  For the wash, mix the egg & water in a small bowl and set aside.  Grab everything from the freezer and fridge and combine to make a dough. Add a little flour if it seems sticky.  Turn the dough onto your floured surface and pat it down to about 3/4" thick.  Use the top of a glass to create circles and place on baking sheet.  For Heather's amazing biscuits, double up the rounds without patting them together.  Just place one round on top of the other.  brush the tops with the egg wash and bake for about 14 minutes.  Serve warm.  These are even great heated in the microwave a couple of days later.

So good.  So simple.  Go make them - now!


Wednesday, March 4, 2015

Not Your Mother's Tuna Casserole!

I really enjoy classic tuna casserole, but for some reason it's not a meal that I can eat the next day. There is something about the mushroom soup/pea/tuna mixture that halts my appetite after the meal is complete, and I'm not tempted to make it again for months upon months.

When I came across this recipe my interest was definitely peaked.  Hmmm.  It looked amazing, so I gave it a try with some tweaks of my own.

Needless to say the hubby and girls ate this for a few days straight without any complaints.  This one is definitely a keeper - and even if you don't like tuna casserole, I urge you to give this one a try.  It's easy on the wallet, quick to whip up, and is downright delicious.

Enjoy!!






Not Your Mama's Tuna Casserole
1 box of pasta, cooked al dente - any will do; I used whole wheat penne
1 T EVOO
4-6 garlic cloves minced
2 onions chopped
4 T flour
1 c chicken stock
1 can fat free evaporated milk
1 c fat free sour cream
salt & pepper to taste
1 box frozen spinach thawed and drained
3 cans tuna packed in water, drained
1 c mozzarella cheese, shredded,  divided
1 log goat cheese (the larger logs)
1/2 c parmesan cheese

Preheat oven to 400 degrees.   In a large skillet, heat your oil on medium.  Saute the garlic and onion for a couple of minutes, until fragrant.  At this point, because I have a picky eater in the house who won't eat onions, I blended up the onions & garlic into a puree with a bit of the chicken stock.  I thank continued on with the recipe.  The puree worked well - no big onion or garlic chunks to content with.  After adding the puree back in to the skillet, I mixed in the flour, and continued to mix constantly for about a minute.  Slowly add in the stock and the evaporated milk and whisk while the sauce thickens.  Add salt and pepper, stir & taste.  adjust seasonings if required.  Add in your drained spinach, tuna, 3/4 c of the mozzarella and all of the goat cheese.  Stir until melted.  You might have to turn your heat down to med-low to avoid burning the milk.  Stir in sour cream once cheese has melted and allow to heat through for a minute or two.  Stir in your cooked pasta, and pour into a 9x13 baking dish.  Sprinkle with remaining mozzarella and all of your parmesan.  Bake for 15 minutes, serve, and enjoy every last morsel!