Orange Scallops With Veggie Friesd Rice

Scallops In Orange Sauce 

Serves 4

1 tablespoon peanut sauce

2 garlic cloves minced 

1 lb dry-packed sea scallops 

Tempura flour or all-purpose Flour, for dredging

1 tablespoon soy sauce 

1 tablespoon Oyster Sauce 

1tablespoom rice wine

1 teaspoon hot sauce or more if you like it spicy 

1 teaspoon sesame oil

¼ cup fresh orange juice 

1 tablespoon grated orange peel

Directions

In a small bowl, combine orange juice with soy sauce, oyster sauce, rice wine, sesame oil, and hot sauce.

Heat the peanut oil in a large skillet over medium-high heat.

Pat scallops dry with paper towels. Dredge very lightly with flour.

Add Scallops and garlic, cook for 1 minute. Turn the scallops over and cook the other side for 1 minute.

Add the orange sauce and heat until the sauce is hot, 2-3 minutes. Sprinkle with orange peel and serve with fried rice.

Veggie Fried Rice

Ingredients

2 tablespoons sesame oil, divided

1 egg, beaten

1 medium onion, chopped

2 cloves garlic, crushed

2 cups diced raw or cooked vegetables (see suggestions, below)

3 cups cold leftover cooked rice

2 tablespoons soy sauce

4 green onions, sliced

(veggie ideas:

Sliced, diced or shredded, raw or cooked celery, green or red pepper,carrots, bean sprouts, zucchini, green beans, peas or snow peas,

Instructions

In a wok or a large skillet, heat 1 tablespoon of the sesame oil over high heat. Add egg and cook, stirring, until egg is scrambled. Remove scrambled egg to a plate.

Pour the remaining oil into the wok. When it is very hot, add chopped onion and garlic and cook, stirring, for 2 or 3 minutes or just until onion is softened. Add raw vegetables first, followed by cooked vegetables (the first ones into the pan should be the veggies that take longest to cook, like raw carrots). Already-cooked veggies should be added last. Now add cooked meat, stirring to mix well and heat through.

Finally, add rice, stirring constantly to break up the lumps of rice, mix it with the other ingredients and heat thoroughly. Add soy sauce and sesame oil and cook, stirring and tossing, for 2 or 3 minutes. Stir in scrambled eggs and green onions and stir-fry for one more minute. Remove from heat and serve immediately.

Dinner Frittata

 

Ingredients 

4 servings

4 Italian sausage links, any type, sliced thin

1 medium onion sliced thin

1cup sliced bell peppers

2 cooked potatoes cut into wedges

1/4 cup olive oil 

1teaspoon garlic powder

Salt and pepper to taste

10 large eggs, beaten

6 slices of your favorite cheese (American, mozzarella, provolone, etc.)

1/4 cup fresh herbs,

Such as parsley, chives, and thyme.

Directions

Preheat the oven to 425°F.

Heat the oil in a large ovenproof skillet,

Add the sliced sausage and cook until brown on all sides.

Add the onion and bell peppers and sauté until tender, about 10 minutes. Add garlic powder, salt and pepper to taste.

Add the potatoes and sauté until hot.

Add the beaten eggs and cook until set on the bottom and sides.

Arrange the cheese slices on top. Put the pan in the preheated oven and bake until the top is set and the cheese has melted about 8-10 minutes.

Heat the Italian bread at the same time the frittata is baking,

Serve with a mixed green salad.

Keeping It Simple Inside When It Is Hot Outside

 Air Fryer Cheesburgers

2 servings

Ingredients

1? 2 lb lean ground beef 80/20

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

2 teaspoons vegetable  oil

2 buns, any kind

4 cheese slices

Favorite toppings

Directions

Preheat your air fryer to 380°F.

Season the beef with the seasonings..

Form the ground beef into 2 equal-sized patties, about 1/2 inch thick, making a small indent in the middle of the patty with your thumbs. Place the burgers in a single layer in your air fryer basket.

Cook for 8-10 minutes, flipping halfway (after 4- 5 minutes).

At the end, add 2 slices of cheese on each burger & cook for an additional 30 seconds to melt the cheese. Toast the rolls if you like by placing them in the air fryer for a few minutes. Serve the burgers with your favorite toppings.

Easy Wedge Salad

Ingredients

  

1 /2 head iceberg lettuce, outer edges removed, and cut into 2 wedges

1/2 cup cherry tomatoes, quartered1 celery stak, cjpped

4 slices of bacon cooked and chopped

1/2 cup ranch  dressing

1/2 cup blue cheese

2 tablespoons green onions chopped

salt and pepper to taste

Directions

Place lettuce wedges in individual salad bowls.

Tie each equally with all the ingredients and serve.

 

Creamy Asparagus And Mushroom Pasta

 

Ingredients:

1 Bunch Fresh Asparagus, tips removed and set aside, stalk cut into one/inch pieces. Wood part of the stalks should be discarded 

8 oz sliced mushrooms

2 Cloves Garlic, Peeled  and grated 

1 Tablespoon Olive Oil

¼ teaspoons red pepper flakes 

1/ Cup Grated Parmesan Cheese

1 Cup Heavy Cream

A few stalks of fresh parsley and chives, chopped 

Salt & Pepper

1 lb of Pasta of Choice

To Serve:

Cracked Black Pepper

Grated Parmesan Cheese

Directions

Cook pasta Alderney according to package instructions. Add asparagus stalks to the pasta 4 minutes before the pasta is done 

In a large, deep skillet, heat the oil and cook the mushrooms until they are tender. Add salt and pepper.

Add the garlic and cook 1 minute.

Add the cream and heat over a low flame.

Add the grated Parmesan and stir until smooth. 

Add fresh herbs.

With a spider, remove pasta and asparagus from the pasta water and add to the skillet. Stir over low heat until the pasta is well coated,

Taste, and season with salt 

Serve in individual bowls garnished with black pepper, and pass additional grated Parmesan cheese.

Tomato Salad is a good side dish.

How To Make Classic Italian Lasagna

 

Lasagna Sauce

Ingredients

2 tablespoons extra virgin olive oil

¼ of a sweet onion, minced

1 small carrot, minced

1 celery stalk, minced 2 cloves garlic, minced

4-26 to 28 oz. contains Italian chopped tomatoes

2-6 oz. cans of tomato paste

1 teaspoon sea salt

½ teaspoon ground black pepper

¼ teaspoon crushed red chili pepper

6 basil leaves, minced

1 sprig of fresh oregano, leaves minced

2 tablespoons finely chopped parsley

Directions

To make mincing the vegetables easier, I put them in the food processor and process until finely chopped.

Place the minced vegetables and the olive oil in a large saucepan and cook on low until softened. Do not let the vegetables brown. Add the tomato paste and cook for two minutes. Fill the empty tomato paste cans with water and add them to the saucepan. Stir until the paste is dissolved.

Add the chopped tomatoes, salt, peppers, and herbs. Bring to a low boil, reduce heat to very low, and simmer sauce until very thick, about 3 hours. Taste to see if more salt is needed.

Pasta

16 Lasagna Noodles, fresh, no-boil, or dried, and cooked

Lasagna Cheese Filling

Ingredients

32 oz whole milk ricotta cheese

2 eggs, beaten

1 teaspoon kosher salt

½ teaspoon garlic powder

¼ teaspoon ground black pepper

¼ cup chopped Italian parsley

1 cup grated Parmesan cheese

16 oz mozzarella cheese, sliced thin

Directions

Mix all the cheese ingredients together, except the mozzarella cheese,  until smooth. Refrigerate until ready to assemble the lasagna.

Completing the Lasagna

Preheat the oven to 375 degrees F.

Oil a 13 x 9-inch glass baking dish

Spread about 1 cup of sauce on the bottom of the dish and place a4 noodles on top.

Spread one-third of the sliced mozzarella cheese on top of the pasta and then one-third of the ricotta cheese mixture over the mozzarella; top with another 1 cup of sauce. 

Repeat the layers twice, then top with a layer of noodles. Spread 1 cup of sauce over the top layer of pasta.;

Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes longer.  Let stand 15 minutes before cutting. Makes at least 12 servings. 

Macaroni Salad Loaded With Fresh Vegetables

Ingredients

Dressing

1 cup mayonnaise

1 tablespoon Dijon mustard’

1 tablespoon pickle relish 

Juice of half a lemon

Pinch of salt and pepper.

Mix well in a serving bowl and refrigerate while you prepare the rest of the ingredients.

Vegetable

1/2 cup finely chopped red onion

1 carrot grated 

1 large bell pepper, diced 

½ cup diced celery

1 cup diced cherry tomatoes 

½ cup peeled and diced cucumber 

Salad

2 cups small shell-shaped pasta, cooked al dente.

Chopped parsley for garnish

Directions

Stir warm pasta into the dressing and let rest 15 minutes. 

Stir in vegetables, cover the dish, and refrigerate for several hours.

Garnish with chopped parsley and serve.

Herbed Garlic Bread

Ingredients

3 tablespoons good-tasting extra-virgin olive oil

3 tablespoons unsalted butter

4 large garlic cloves, minced

1 generous teaspoon chopped basil leaves

1 generous teaspoon chopped oregano leaves

1/4 teaspoon salt, or to taste

Freshly ground black pepper to taste

1 large crusty baguette

Directions 

Preheat the oven to 400°F. In a small saucepan, combine all the ingredients except the bread and set over medium-low heat. When the butter melts, cover the pan and cook for 10 minutes to soften the garlic. Take care not to brown it. Once the garlic is soft.

Split the baguette in half horizontally. Divide the garlic blend between the two halves. Set them on a foil-covered baking sheet, cut side up, and bake for 15 minutes. Slice and serve hot.

Trout For Dinner

 Trout Amandine

Serves 2

Ingredients

1 large Rainbow trout filet, skin on and cut in half

Coarse salt and freshly ground white pepper

All-purpose flour

Olive oil

4 tablespoons unsalted butter

1/4 cup sliced almonds

2 tablespoons chopped fresh parsley

Juice of ½ lemon

Directions

Season the trout on both sides with salt and white pepper. Dust the skin side lightly with flour and pat off any excess. 

Heat a large skillet or sauté pan over medium-high heat. When the pan is hot, pour in a slick of vegetable oil. Add the trout, floured side down, and press down on the fish with a spatula to set the skin. Add 1 tablespoon of butter. Saute until the skin is crispy and browned, about 2 minutes. Turn over and sauté for 30 seconds. Transfer to two dinner plates.

Melt the remaining 6 tablespoons of butter in the skillet. Add the almonds and sauté, stirring, until they're lightly browned. Add the parsley. Turn off the heat and squeeze in the lemon juice. Spoon the sauce over the fish and serve immediately.

Butternut Squash Ravioli With Parsley Garlic Butter

Ingredienta

8 large butternut squash ravioli cooked

Drain pasta

In the same pot, melt  1/4 cup butter, 1 garlic clove minced, and the juice of half a lemon. When combined, add 2 tablespoons of chopped parsley.

Place 4 ravioli on each plate and drizzle the sauce over the ravioli on each plate.

Sauteed Sugar Snap Peas

Ingredients

1 1/2 pounds fresh sugar snap peas

1 tablespoon good olive oil

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

Sea salt or fleur de sel, for serving

Directions

Remove and discard the stem end and string from each sugar snap pod.

Heat the olive oil in a large sauté pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.

Place the sugar snap peas in a serving bowl, sprinkle with sea salt, and serve.