...here's what we've been cookin' up around here lately! First up...
Scallops with Creamy Bacon Corn Sauce
Here's a few pictures taken during preparation to get you ready for the recipe...
Makes 4 servings... ahem...riiiiiiiiight
3 ears fresh corn, husks and silks removed
1 T. canola oil (I used vegetable)
1/4 t. kosher salt
1/4 t. pepper
3/4 lb. sea scallops, thawed
4 slices bacon, coarsely chopped (I used turkey bacon)
8 oz trinity mix (fresh diced tomatoes, onions, bell peppers)
1 T. blackening seasoning (recipe below)
1/2 cup half and half
1 T. chives, coarsely chopped (optional)
Removed corn husks and silks; slice kernels off cobs (2-3 cups) into medium bowl. Scrape cobs with back of knife to release remaining juices.
Preheat large saute pan on medium-high 2-3 minutes. Season scallops with salt and pepper. Place oil in pan, then add scallops; cook 1-2minutes on each side or until golden opaque, and firm. Remove pan from heat; transfer scallops to plate and cover to keep warm.
Cut bacon into small pieces (using kitchen shears) while adding to same pan (wash hands); cook 3-4 minutes or until crisp. Drain bacon fat, reserving one tablespoon in pan. Stir in trinity mix; cook 2-3 minutes or until soft. Combine blackening seasoning, half and half, and corn; add to pan.
Reduce heat to medium-low; cook 3-4 more minutes, stirring frequently to prevent sticking. Transfer corn mixture to serving dish; top with scallops and chives. Serve.
(original recipe from Publix quarterly publication)
Blackening Seasoning
2 t. kosher salt
1 t. black pepper
1 1/2 t. cayenne pepper (unless you LOVE spicy, I would cut this back considerably!)
1 T. paprika
1/2 t. thyme
1/2 t. oregano
Next up...a few pinterest finds made for a lovely Saturday evening dinner on the deck...
Jerk Chicken Kabobs & Fiesta Lime Rice (sans lime)
1 envelope (7oz) Italian dressing mix (or make your own - recipe below)
2 T. brown sugar
2 T. oil
2 T. soy sauce
1 t. ground cinnamon
1 t. ground thyme
1/2 t. cayenne pepper (I used 1/4 t -- some of us aren't into spicy like others of us are)
1-1/2 lbs. boneless skinless chicken breast halves cut into 1-1/2 inch pieces
3 bell peppers, cut into 1-1/2 inch pieces
1 fresh pineapple, cut into 1-1/2 inch pieces
2 small yellow squashes, cut into rounds (squash is not in yet...will repeat once harvested)
Mix together the Italian dressing mix, sugar, oil, soy sauce, cinnamon, thyme, and ground pepper. Add the peppers, squash, and pineapple. Stir in chicken until all are coated. Let marinate for at least 30 minutes, longer won't hurt! Thread onto kabob sticks, and grill over medium heat until the chicken is cooked through.
Italian Dressing Mix
1 1/2 t. garlic salt
1 1/2 t. onion powder
1 1/2 t. white sugar
1 T. dried oregano
1/2 t. ground pepper
1/8 t. dried thyme
1/2 t. dried basil
1 1/2 t. dried parsley
1/8 t. celery salt
1 T. salt
Mix together and store in a tightly sealed container. To prepare dressing, whisk together 1/4 c. white vinegar, 2/3 c. canola oil, 2 T. water, and 2 T. of the dry mix.
1 1/2 cups cooked long grain rice
3/4 cup canned black beans, rinsed, drained, heated
3/4 cup cooked corn, heated
1 large tomato, diced
1 large scallion, diced fine (we substituted fresh chives instead)
2-4 T. chopped cilantro (not cilantro fans around here)
1 T. fresh squeezed lime juice (no limes. will make again and try with lime)
salt to taste (due to the lack of limes/cilantro I used seasoning salt)
Combine all ingredients in a large bowl, toss, and serve.
SO...there you have a few new recipes. Enjoy! (Printable versions are available.)
Tomorrow I'll be starting a photo-a-day-in-the-month-of-May, as well as posting one Biblical virtue for each day to pray for our children. The photo and the virtue may or may not have anything to do with each other.
linked to Women Living Well
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