Panko Parmesan Crusted Scallops

These vegetarian panko parmesan crusted scallops are an easy-peasy dish that’s on the table in less than 20 minutes! They’re a healthy addition to any meal!

Panko Parmesan Crusted Scallops

Panko Parmesan Crusted Scallops

(Courtesy:  Ray and Irene Horne)
Course Main Course
Servings 1
Calories 450 kcal

Ingredients
  

  • 6 sea scallops
  • Dash of salt
  • Dash of pepper
  • 1 tbsp butter, melted
  • 1 tbsp lemon juice
  • 1 tbsp chopped shallot
  • 1 clove garlic, minced (1 tsp)
  • ¼ cup panko breadcrumbs
  • 2 tbsp Parmesan cheese

Instructions
 

  • Heat the oven to 425℉. Coat a small oven-proof pan with cooking spray.
  • Pat the scallops dry and arrange them in a single layer in the pan. Sprinkle with salt and pepper.
  • Whisk butter, lemon juice, shallot and garlic in a small bowl and pour evenly over scallops.
  • In the same bowl, mix breadcrumbs and Parmesan cheese. Sprinkle over the top of the scallops.
  • Bake until the scallops are opaque and the topping is golden brown, 10 to 15 minutes.
  • Hack: Store leftovers in the refrigerator for up to 4 days.
  • Hack: Scallops can be purchased individually from the seafood counter at most grocery stores. Alternatively, they can be purchased frozen in larger portions if you wish to keep some on hand. Thaw needed amounts before cooking.
  • Hack: Seafood can be thawed overnight in the refrigerator. It can be thawed more quickly by placing it in a sealed bag and submerging it in a bath of cold water for about an hour.
Keyword baked, easy, fast and easy, healthy, quick and easy, quick prep, scallops, seafood, shellfish, vegetarian

Did you know?  Scallops are considered to be one of the healthiest kinds of seafood!

Suggestion:  These scallops would go nicely with Baked Rice Pilaf!

Italian Herb Focaccia Bread

Italian herb focaccia bread is an Italian classic with many uses. It can be served with easy homemade bruschetta as an appetizer, made into sandwiches or as a side to pasta!

Italian Herb Focaccia Bread

Italian Herb Focaccia Bread

Course Appetizer, Bread
Servings 12
Calories 185 kcal

Ingredients
  

  • 7 tbsp olive oil, divided
  • 2 garlic cloves, minced (2 tsp)
  • 1 tbsp dried Italian seasoning
  • cups water
  • 2 tbsp sugar
  • 1 tbsp dry active yeast
  • cups flour
  • tsp salt

Instructions
 

  • In a small bowl, mix 2 tbsp olive oil, garlic and Italian seasoning. Set aside.
  • Drizzle 2 tbsp olive oil over the bottom of a 9” x 13” pan.
  • In a small microwave-safe bowl, mix water, sugar and 3 tbsp olive oil. Heat in microwave to a temperature of between 110℉ – 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature. 
  • Dissolve yeast in the water mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
  • In the meantime, add flour and salt to the bowl of a stand mixer and whisk together with a fork. When the yeast mixture is proofed, add to flour and mix on high speed for 30 seconds.
  • Scoop batter into prepared pan, cover and let rise for 60 minutes.
  • Preheat the oven to 375℉.
  • Use your fingers to dimple the surface of the bread. Use your fingers or a pastry brush to drizzle and spread the garlic/herb/olive oil mixture over the surface of the batter. Use more olive oil, if necessary, to ensure that the top is completely coated.
  • Bake in a preheated oven for 25-30 minutes, until golden brown. Cool for 5 minutes then turn out bread onto a wire rack.
  • Serve warm or at room temperature.
  • Hack: Tightly covered leftovers will remain fresh at room temperature for 2 days or in the refrigerator for 1 week. Alternatively, they can be frozen for up to 3 months.
Keyword appetizer, bread, easy, flatbread, focaccia, hors d'oeuvres, pita bread, pizza, side dish, vegan, vegetarian, yeast

Did you know?  Focaccia is the “original” pizza crust!  Check out some fun facts here!

Suggestion:  I love focaccia bread with bean recipes like this slow cooker pork and beans!

Quick and Easy Pickled Red Onions

These quick and easy pickled red onions require only 3 basic pantry ingredients to create an incredibly versatile condiment! Try it on burgers or sandwiches!

Quick and Easy Pickled Red Onions

Quick and Easy Pickled Red Onions

Course Appetizer, Condiment, Side Dish
Servings 1
Calories 134 kcal

Ingredients
  

  • 1 red onion, thinly sliced
  • 1 tbsp sugar
  • ¾ cup apple cider vinegar
  • ½ tsp salt

Instructions
 

  • Place onions in a ceramic or glass container with a tightly fitting cover.
  • Place sugar, vinegar and salt in a small saucepan and bring to a gentle simmer. Simmer until sugar and salt have dissolved.
  • Pour hot liquid over the onions, making sure the onions are completely submerged. Cover and allow to cool.
  • Refrigerate onions for 24 hours before serving.
  • Store leftovers tightly covered in the refrigerator for up to 30 days.
  • Hack: Do not use metal or plastic containers to store onions.
  • Hack: These onions are great on tacos, burgers, sandwiches, salads, beans or anything else you want to flavor up!
  • Hack: This vinegar, sugar and salt combo can be used to pickle any vegetable. Try it with cucumbers, cooked beets, radishes or anything else you have on hand. Better yet, experiment with some combinations!
Keyword appetizer, cold side dish, condiments, easy, onions, pickled, quick and easy, red onion

Did you know?  Onions are nutrient-dense and provide many health benefits!

Suggestion:  These onions are a great topper for red bean casserole!

Saving Money On Food – 13 Ways To Slash Your Grocery Bill

Do you find yourself spending more than you wanted to on groceries? Here are a few tips for saving money on food – 13 ways to slash your grocery bill!

Saving Money On Food
Saving Money On Food

Here you are in the checkout line of your local grocery store. Do you watch in horror as the numbers on the display register go up and up…and up? How many times have you cringed when the cashier announced your total? Yup. Me, too.

How did this happen? You just went in for a couple of items and now you’re wondering how to adjust your monthly budget to account for this comestible catastrophe. Well, this episode may be water under the bridge but let’s look ahead and talk about saving money on food the next time you go shopping.

With some planning and critical thinking, there are ways to slash your grocery bill!

Have A Game Plan

Have a Game Plan
Have a Game Plan

First, I’ll say this: All that money you just (over)spent? Not entirely your fault. Grocery stores pay people to come up with ways to entice you to spend as much as they can entice you to spend. The store set-up, end cap displays, lighting, colors, shopping carts, the yummy smells? All part of their diabolical plan to make you spend more. There are 2 important things you can do to overcome this psychological warfare before you even leave your house!

Make a meal plan: This isn’t as hard as it seems. What are you having for dinner tonight? Why not double it and have the rest for lunch tomorrow? Two meals down. Maybe grab some oatmeal, raisins and yogurt for overnight oats or granola parfaits to take to work for breakfast this week? Now you’re down 7 meals. That’s ⅓ of your entire meal plan and it just took a minute. See how easy that was?

Make a shopping list: Now, use that meal plan to make your shopping list. I’m going to assume you’ll be shopping in the same store that you always do, so, with that in mind, set up your shopping list in the order that you’ll be walking the store. Does the entrance lead you to the produce section first? List all your produce items first, then (for example) all your meat items followed by the dairy items.

Once you hit the aisles of the store, group items together that will probably be in the same section (all the spices together, all the baking items together, etc.) This will prevent you from backtracking and being further tempted by all those sneaky displays!

Into The Fray

Into The Fray
Into The Fray

Stay In Your Own Lane: No unplanned off-ramps. No side trips down aisles “just to check it out”. Stick to the store perimeter and only enter the aisles that have items you planned to buy.

Stick to your list: Do it like it’s your job. No unauthorized purchases, no maybe-I-can-use-its, no gosh-that-looks-goods. Keep your eyes forward and only stop for the things on your list.

… Unless you don’t stick to your list: OK, so there’s that Manager’s Special on chicken. That really good special. Riddle me this: Do you eat chicken? A lot? Can you break that package down into smaller portions for storage? Do you have room in your freezer? Can afford to spend the extra money this week? If you can answer “yes” to every single question, then go ahead and pick up a package.

Stick To The Basics

Stick To The Basics
Stick To The Basics

Learn to read the shelf tags: These tags help you to discern the true value of an item compared to another by breaking down the cost per unit (such as ounce, pound or individual item). Once you know how to do this, you’ll be able to find the best value for your dollar.

Do your own prep work: Food in its most unprocessed form is always less expensive than pre-cut or prepared items. A few examples of this are:

  • Whole carrots compared to baby carrots or matchstick
  • A whole roast compared to steaks or stew meat*
  • A block of cheese compared to pre-sliced or shredded cheese

Doing your own prep work does take more time, but I find that it’s easier to just do it all when I get home from the store. Some like to set aside some time on their day off for all the prep work for the week while others prefer to just prep for the meal that they’re cooking. You can play around with different methods until you find one that works for you!

*I’m not going to discuss edible yield in regard to meats here as I find the bone-in/boneless argument is usually more of a personal choice than a cost point.

Size doesn’t matter: Bigger is not always less expensive. Use the shelf tag to determine which size is truly the best value.

Buy generic: Many lesser-known brands are a better value than the Big Guys. Make sure to read the ingredient and nutrition labels to make sure it’s as high quality as the name brand.

Put down the frozen french fries: For real. Just do it. Put back those individual packets of flavored oatmeal while you’re at it. These two items, on average, cost twice as much per unit as their unprocessed counterparts (fresh potatoes and old-fashioned rolled oats). That’s true of most convenience foods. The truth is that it doesn’t take much more time to make these items fresh.

Ban Junk Food

Ban Junk Food
Ban Junk Food

The average American spends almost 25% of their grocery budget on processed, convenience, pre-made and snack foods. Don’t believe me? Dig out your last grocery receipt and add it up. I’m positive it’s more than you think it is.

Ask yourself how much of that food was eaten mindlessly. It’s easy to prepare (if it needs any preparation at all) so it’s easy to just grab some to chow down while you’re watching TV or working on your computer. Seriously, when was the last time you wondered why there were only crumbs in the bottom of the chip bag? And did you really eat all of the microwavable pizza nuggets?

Now ask yourself if you’re really going to spend that much money on things you didn’t even enjoy eating. Surely if you had enjoyed them, you would have remembered actually eating them. Think of how much you’re going to enjoy keeping all that money right in your bank account from now on!

OK, yes, you’re gonna want cookies. These no-bake cookies come together in less than 15 minutes for about $3.50, which is less than ½ the price of buying the same amount of the same cookies pre-made.

I found some other great ideas in this post from honestfoods.com.

Go Forth And Conquer

Go Forth And Conquer
Go Forth And Conquer

Be bold. Be unafraid. Get out there and go shopping. You’ve got this.

All my best,

Cynthia
cynthia@cynthiaeats.com

 

 

Chinese Fish Flavored Pork

Fish flavored pork is a classic Chinese dish that is not actually flavored with fish but uses a sauce that is traditionally used as a garnish for fish dishes.

Fish Flavored Pork

Fish Flavored Pork

Course Main Course
Cuisine Asian, Chinese
Servings 3
Calories 520 kcal

Ingredients
  

  • ½ red bell pepper
  • ½ yellow bell pepper
  • 3 large mushrooms
  • 8 cloves garlic
  • 3" knob ginger (.7 ounce or 20 grams)
  • 8 green onions
  • ½ lb lean, boneless pork
  • 2 tbsp red wine, divided
  • 3 tbsp soy sauce, divided
  • 1 egg white
  • 2 tbsp cornstarch, divided
  • 1 tbsp sugar
  • 3 tbsp Chinese black vinegar
  • 3 tbsp water
  • 2 tbsp jarred crushed red peppers
  • Salt to taste
  • 6 tbsp vegetable oil

Instructions
 

  • Slice onions, bell peppers, and mushrooms into ½” slices. Thinly slice garlic cloves and ginger.
  • Thinly slice pork and mix with 1 tbsp soy sauce, 1 tbsp red wine, a pinch of salt, pepper and egg white. Massage pork for 2 minutes. Add 1 tbsp cornstarch and mix well. Set aside.
  • Mix 2 tbsp soy sauce, 1 tbsp red wine, 1 tbsp sugar, 3 tbsp vinegar, a pinch of salt, 1 tbsp cornstarch and 3 tbsp water together in a small bowl for cooking sauce.
  • Heat oil in the wok or heavy skillet. When hot, add ginger, garlic and crushed pepper. Saute for one minute. Add pork and saute until cooked through. Remove the pork mixture from the pan, reserving oil.
  • Add peppers and mushrooms to the pan. Saute for 2 minutes and add a pinch of salt. Add pork, cooking sauce and green onions and bring back to a simmer.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized containers for up to 3 months.
  • Hack: Check the produce department of your local grocery store for loose mushrooms to avoid having to buy an entire package. If you don’t see them, ask a clerk if they are available.
  • Hack: Do you know that you can freeze fresh ginger root? If you choose organic ginger, you don’t have to peel it but you will have to thaw it before slicing.
  • Hack: Chop any leftover green onions and freeze in a sealable freezer bag or container for future use.
Keyword asian cooking video, Asian cuisine, Asian food, Chinese cooking video, Chinese cuisine, Chinese food, cooking tutorial, cooking video, Fish sauce, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, Homemade Chinese food, instructional video, main course, pork, stir fry, Traditional Asian Food, Traditional Chinese Food, Yuhong's Country Kitchen

For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

Suggestion:  Serve with pork fried rice, if desired.

Fast and Easy Bacon Asparagus Pasta

Bacon asparagus pasta is a simple dish that’s quick and easy to pull together for a busy weeknight dinner! It’s sure to be a crowd-pleaser!

Bacon Asparagus Pasta

Bacon Asparagus Pasta

Course Main Course
Servings 4
Calories 720 kcal

Ingredients
  

  • ¾ ib rotini pasta, uncooked (6 cups)
  • 3 tbsp olive oil
  • 4 slices bacon, cut into small pieces (4 oz)
  • 1 bunch asparagus, trimmed and cut into 1” pieces
  • 1 onion, thinly sliced
  • ¼ tsp salt
  • ¾ cup chicken broth
  • ¼ tsp black pepper
  • 1 tsp balsamic vinegar
  • ½ cup Parmesan cheese, grated

Instructions
 

  • Place a large pot of water on high heat to boil. Add pasta and cook to al dente, 10-11 minutes. Drain, reserving ¼ cup of pasta water, but do not rinse.
  • Heat olive oil in a heavy saute pan over medium heat and add bacon. Cook until bacon is crispy, about 5 minutes. Remove bacon from the pan, leaving drippings, and set aside.
  • Add asparagus and onion to the saute pan. Turn heat up to medium-high and saute until the mixture begins to brown. Stir in salt and broth.
  • Turn heat down to medium, cover pan and simmer until asparagus is tender, about 4 minutes. Stir in black pepper.
  • Add balsamic vinegar, pasta and bacon to the saute pan. Continue to cook for 1 minute, or until warmed through. Add pasta water if the mixture seems dry.
  • Toss with Parmesan cheese and serve immediately.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months.
  • Hack:  Separate any remaining uncooked bacon slices and roll them into individual pinwheels.. Place on a cookie sheet in the freezer to freeze bacon slices.  Place in a sealable freezer bag or container. The slices can then be thawed and used in the portions desired.
Keyword asparagus, bacon, easy, easy meal, easy prep, fast and easy, pasta, quick and easy, quick prep, rotini, skillet meal

Did you know?  Traditional “white” pasta has gotten a bad rap lately but there are plenty of healthier alternatives out there, either with carbs or without!

Suggestion:  Leftover bacon?  Make a few of these heavenly bacon-wrapped crackers!

 

Tasty Baked Featherbed Eggs

What to do with leftover cornbread? How about a “corny” twist on savory bread pudding? Featherbed eggs are the answer to a simple meal any time of the day!

Featherbed Eggs

Featherbed Eggs

Course Breakfast, brunch, lunch, Main Course
Servings 1
Calories 240 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 350℉.
  • Coat an 8 oz ramekin or oven proof-dish with cooking spray. Crumble cornbread into the bottom.
  • In a separate bowl, beat egg and milk until well incorporated. Stir in green onion, Parmesan cheese, salt and pepper.
  • Pour egg mixture over cornbread and bake until the eggs become puffy and golden brown, about 20 minutes. 
  • Serve immediately.
  • Hack: Store leftovers in the refrigerator for up to 5 days or frozen, tightly wrapped for up to 2 months.
  • Hack:  Chop leftover green onions and freeze them in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Keyword baked breakfast, bread pudding, breakfast, breakfast casserole, brunch, corn bread, cornbread, cornbread egg bake, eggs, leftovers, quiche, savory, vegetarian

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Suggestion:  Pair this casserole with barbecue beans for a hearty and healthy breakfast!

Roasted Garlic Lemon Aioli

Roasted garlic lemon aioli is a bold twist on sandwich spreads. It’ll put a new spin on your sandwich as well as seafood, crabcakes or mashed potatoes!

Roasted Garlic Lemon Aioli

Roasted Garlic Lemon Aioli

Course Condiment
Servings 1 tbsp
Calories 105 kcal

Ingredients
  

  • 1 bulb garlic
  • 2 tsp olive oil
  • ½ cup mayonnaise
  • 1 tsp lemon juice
  • 1 tsp Worcestershire sauce
  • Pinch salt
  • Pinch pepper
  • Pinch cayenne pepper

Instructions
 

  • Preheat the oven to 350℉.
  • Remove the outer skins of the garlic bulb, leaving only the skin that covers the cloves.
  • Cut ¼“ off the top of the garlic bulb so that all the cloves are exposed. Set upright on aluminum foil. Drizzle oil over the bulb, making sure that the tops of all the cloves have been covered. Seal tin foil over the bulb.
  • Bake for 40-60 minutes, until the bulb is soft. Remove from the oven and allow to cool.
  • Remove the bulb from the foil, turn it upside down and gently squeeze garlic from the skins into a small bowl.
  • Mix in mayonnaise, lemon juice, Worcestershire sauce, salt, pepper and cayenne pepper.
  • Cover tightly and store in the refrigerator.
Keyword aioli, condiments, mayonnaise, roasted garlic, sandwich spread

Did you know?  Garlic has many health benefits!  Check it out here!

Suggestion:  Pair this spread with a couple of slices of homemade simple white bread for your next lunch adventure!

The Very Best Homemade Scones

I’ve included a few variations on these, the best homemade scones out there. I would love to know:  What’s your favorite scone flavor?

Best Homemade Scones

Best Homemade Scones

(Courtesy: Arty Garland)
Course afternoon tea, Breakfast, Snack
Servings 1 scone
Calories 110 kcal

Ingredients
  

  • cups flour
  • 3 tbsp sugar
  • tsp baking powder
  • ½ tsp salt
  • cold butter
  • 1 egg
  • 4 - 6 tbsp half-and-half
  • 1 beaten egg for brushing (optional)
  • Coarse sugar (optional)

Instructions
 

  • Preheat the oven to 400℉.
  • Whisk together flour, sugar, baking powder and salt.
  • Cut in butter with a fork or pastry blender until the dough resembles fine crumbs.
  • Stir in egg and just enough half-and-half to allow the dough to hold together.
  • Turn dough onto a lightly floured surface or pastry mat and knead lightly 10 times.
  • Place dough on an ungreased baking sheet and pat or roll into 2 circles, each ½“ thick.
  • Use a sharp knife to cut each circle into 8 triangles and separate triangles slightly. If desired, brush tops with beaten egg and sprinkle with coarse sugar.
  • Bake until golden brown, 10 - 12 minutes. Remove immediately from the baking pan to a cooling rack.
  • Serve warm or at room temperature.
  • Variations:
    - Add 1½ cups shredded cheddar cheese, 4 slices cooked, crumbled bacon and ½ cup minced jalapeno pepper (2-3 peppers) to the dough before kneading.
    - Mix heaping ¼ cup of peanut butter and 1 cup of chocolate chips into the dough before kneading.
    - Gently fold in 1 cup of raspberries into the dough while kneading. Top with Nutella after removing it from the oven.
    - Cut half-and-half to 3 tbsp and mix 5 tbsp (2.5 oz) softened cream cheese. Gently fold in 1½ cups of blueberries while kneading.
    - Glaze: Mix ¼ cup confectioners sugar and 1½ tbsp half-and-half. Drizzle over scones while still warm.
  • Hack: Scones can be stored at room temperature for 3 days or wrapped and frozen for up to 3 months.
Keyword afternoon tea, bacon, biscuits, blueberry, breakfast, brunch, cheese, chocolate chips, cream cheese, hazelnut spread, jalapeno, Nutella, peanut butter, raspberries, raspberry, scone

Did you know?  While the scone is most often associated with British Afternoon Tea, they were originally a Scottish treat.  They officially came to the tea table around 1840, thanks to Anna, the Duchess of Bedford.

Suggestion:  If you love scones, try these lemon barley scones by Lily Rose Kindergarten Cook!

 

Roasted Brussels Sprouts with Balsamic

Call me crazy but Brussels sprouts are my favorite vegetable! These roasted Brussels sprouts with balsamic reduction will make them your favorite as well!

Roasted Brussels Sprouts with Balsamic Reduction

Roasted Brussels Sprouts with Balsamic Reduction

Course side, Side Dish
Servings 3
Calories 110 kcal

Ingredients
  

  • 16 oz Brussels sprouts
  • ¼ cup frozen pearl onions
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 tbsp Parmesan cheese
  • ¼ cup balsamic reduction

Instructions
 

  • Trim Brussels Sprouts and cut in half lengthwise. Place sprouts, onions and oil in a saute pan over medium-high heat and cook until browned and tender, about 10 minutes.
  • Toss with salt, pepper and Parmesan cheese. Drizzle with balsamic reduction.
  • Serve immediately.
  • Hack: Frozen brussels sprouts can be used for this recipe. Add sprouts whole and frozen to the saute pan. Allow an additional 5-10 minutes of cooking time.
  • Hack: ¼ cup chopped fresh or frozen onion can be substituted for the frozen pearl onions.
  • Hack: Leftovers can be stored tightly covered in the refrigerator for up to 5 days or frozen for up to 3 months.
Keyword balsamic glaze, balsamic reduction, Brussels sprouts, cruciferous vegetables, easy, healthy, keto, low calorie, low carb, quick and easy, roast vegetables, vegetable, vegetarian

Did you know?  Brussels sprouts are part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion:  These would pair nicely with classic meatloaf!

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