Wednesday, April 27, 2011


I love scallops!  When I saw them on special at the grocery store I had to get some.  Here's a quick and easy recipe I whipped up today that has only 5 ingredients - Enjoy!

Scallops For Two

8 oz. jumbo sea scallops
8 oz. broccoli tenders, trimmed and cut in thirds
A large handful of grape tomatoes
3 slices uncured bacon, chopped
2 garlic cloves

Directions:  Heat large skillet over med-hi heat.  Add bacon and saute until halfway cooked, about 3 minutes.  Add broccoli tenders, cook, stirring occasionally for 4 minutes.  Add tomatoes and garlic.  Let cook another 3 minutes.  Push broccoli and tomato mixture to the sides and place scallops in the middle.  Cook for 2 minutes or until they are opaque halfway through.  Add 1-2 Tb. water to deglaze the bottom of the skillet. Turn over scallops and cook for about 2-3 more minutes, until cooked through.  Serve immediately.

Sunday, April 24, 2011


Lately I've been craving artichokes and have been creating recipes with them as the main ingredient.  I'm still perfecting the others but here is a great salad you can prepare for a large lunch or dinner crowd.  It's also perfect for an outdoor B-B-Q or picnic!  Enjoy!

Rice & Artichoke Salad

2 c. GF chicken or vegetable stock
2 c. water
2 c. uncooked white rice
18 oz. marinated artichoke hearts, drained and 1/2 c. liquid reserved
1 1/4 c. organic mayo, I used Spectrum brand
2 tsp. curry powder
1 tsp. Italian seasoning
salt and pepper to taste
1/4 white onion, chopped
1 large green bell pepper, chopped
4 celery stalks, chopped
1/4 c. parsley

Directions:  Combine stock and water in large pot and bring to a boil.  Add rice, reduced heat to simmer, cover and cook for about 20 minutes.  In a bowl, mix together the mayo, reserved artichoke liquid, curry powder, Italian seasoning, salt and pepper.  Set aside.  In a very large bowl, combine the artichokes, onion, bell pepper, celery and parsley.  Mix in the cooked rice.  Drizzle in the dressing mixture and toss together gently.  Cover and chill in the refrigerator for several hours or overnight.  Serve cold.