In my basket, I have:

1 pound scallops

lemon zest from one lemon

2 TBSP capers

2 TBSP Olive oil ( I used Fernando Pensato- Limone)

1 TBSP chopped dill

1 shallot chopped

1 clove garlic chopped

1/4 cup white wine

Lemon juice from one lemon

Process:

Season the scallops generously with salt, pepper and lemon zest.  Sprinkle with the 2 TBSP of olive oil.  Set aside for 30 minutes.  This was grilled on my old reliable George Formann Grill.

In a saucepan, heat 2 TBSP olive oil, saute the shallots and garlic. Add the white wine and let reduce. Then add the lemon juice and capers.  Stir.  Season with salt and pepper to taste and dress with the chopped dill.

Serve the scallopos over sauted spinach or enjoy on its own.

Makes for a very healthy meal.  Kid tried and tested, too. 

happy EATs!

I had to find a way to warm up my household on this cold, snowy, icy evening…so I decided, let’s SPICE it up a bit! Was I worried that my kids might not like the combination of nutmeg, cumin and cayenne? Sure, I was but I was also confident that they will like the mix of flavors and little “kick” that this recipe brings.  I was also confident that they liked their sides, the yummy potato and romano cheese tarte.

Preheat oven to 350.

Cajun Meatloaf

Bowl #1

Combine

1 TBSP kosher salt

3/4 tsp cayenne pepper

1 tsp nutmeg

1 tsp white pepper

1 tsp crushed ground pepper

3 bay leaves

Bowl #2

Combine

1/2 cup diced shallots

1 tbsp minced garlic

1/2 cup thinly chopped green peppers

1/2 cup thinly chopped celery

1/4 cup chopped scallions

Bowl #3

Combine

1 lb ground pork

1.25 lb ground beef

2 eggs

1 Cup Gluten Free Bread Crumbs

Other ingredients:

4 tbsp unsalted butter

2 TBSP Lee & Perrins Worcestire Sauce

1/2 cup ketchup

1/2 cup evaporated milk

Preparation:

In a cast iron pan, melt the 4 tbsp unsalted butter.  Add all ingredients in Bowl #2. Saute until all ingredients are tender, about 7 minutes, stirring constantly to prevent from burning.

Add all ingredients in Bowl #1.  Combine thoroughly.

Stir in 1/2 cup evaporated milk, 2 TBSP Worcestire sauce and 1/2 cup ketchup.

Combine thoroughly.

Remove from heat and cool to room temperature. Remove the bay leaves.

Combine the mixture to Bowl #3

There is no need for a loaf pan.  Take a baking pan and place the meatloaf mixture in the midde and mold into a loaf.  (see illustration).

Bake for 30 minutes at 350 degrees.

Then raise the heat to 400 and bake for an additional 30 minutes.

Remove from the oven and let sit for 10 minutes.  Serve with a vegetable and Potato Cheese Tarte.

Happy EATs!

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But it is always best served with a hearty entree, like Cajun Meatloaf ..

Ingredients:

4 yellow potatoes, rinsed clean and sliced thinly with a mandolin or with a sharp knife

1/2 cup melted salted butter

1/3 cup pecorino romano cheese

1 TBSP chopped fresh parsley

Dash with pepper

Preparation:

Preheat the oven to 400

Spray Pam on 4 ramekins (cast iron is preferred)- see illustration

Combine all of the above ingredients.

Layer the ramekins with the potato slices so that they overlap.

As you layer, sprinkle lightly with pecorino romano cheese.

Press down so that they stick together and form a tarte.

Place the ramekins over the heated stove and cook for about 7 minutes to brown the sides.

Then place in the oven for 15 minutes until the potatoes are tender in the center.

Remove from the ramekin and serve as a side dish.

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Happy EATs!

This has become one of my favorite desserts and I get my dose of vitamin K.  Let me briefly tell you why vitamin K (Potassium) is important in ones diet.  If you’re like me, I love sports, which means I need to hydrate because I lose electrolytes.  Lack of K causes fatigue and cramping. Yes! cramping and I know that all too well, on 4 parts all at the same time during a tennis match..that was “no bueno”.  So get your does of K daily and you can play your match or game without interruption.  So I digress…

Please don’t fret, this is super easy to make.   Here is what you need:

* Preheat the oven at 350

* Cast Iron Skillet

* One Puff Pastry Sheet- rolled out and make a 9 inch round. (See illustration below)

* 4-6 Bananas (yellow, no bruises)-  Slice in half horizontally to have 2 parts.  Then slice each of those parts vertically, now you will have 4 slices.

* 4 TBSP unsalted butter

* 1/2 cup dark brown sugar

* 2 tsp vanilla

* 1 tsp dark rum

To prepare the puff pastry, roll it out to 12 inches.  Form it to a 9 inch sized round (see illustration).  Place in the refrigerator until the bananas are prepared.

To prepare the bananas, melt butter in a cast iron pan, add the brown sugar and stir until melted and incorporated.

Add the vanilla and dark rum. Stir for another minute.

Remove pan from the heat.

Place the bananas sliced side down into the pan.

Return the pan back to the heat on low and cook for another 5-7 minutes until the sugar is incorporated into the bananas.

Top the bananas with the 9 inch cut round puff pastry.

Bake in the oven for until the pastry has puffed. About 20-25 minutes.

Invert into a cake plate.

Best served with either vanilla or butter pecan ice cream or just plain old fashioned homemade whip cream.

Happy EATs!

Here’s a simple, yet delicious Sunday treat.

In my basket:

Slice of Banana Bread

1 egg

1 tbsp whole milk

1/2 tsp cinnamon

Biscoff Spread

Beat the egg with whole milk and cinnamon.

Add the banana bread slice to the mixture. Coat on both sides.

Heat a small frying pan. Add 1 tbsp salted butter.

Cook on both sides until golden brown.

Melt 1 TBSP Biscoff Spread in the microwave

Drizzle the Biscoff Spread over the Banana Bread French Toast.

Serve with fresh bananas for more vitamin K and sprinkle with walnuts (optional).

If you’re daring, add some sea salt.  Salty and Sweet always go well together…. most especially if… you drizzle with dark chocolate ganache!  …that’s another idea