Grilled Sea Scallops with Honey Garlic Glaze

Thanks to the Catholic faith, this time of year,  is known as Fish Fry Friday & Culvers brings back the fast food walleye. Instead of going out for some over priced, batter fried fish that is not healthy for you, why not make something better & cheaper at home? And it does not have to be a Friday!  When on sale, Scallops have become a favorite of ours but we still have not found that one recipe we really enjoy…maybe this one will be it…... 

Grilled Sea Scallops with Honey Garlic Glaze

www.meninaprons.net

6-8 large sea scallops

½ cup honey

3 cloves garlic, minced

3 Tbs olive oil

2 Tbs cider vinegar

¼ tsp paprika

¼ tsp black pepper

Pinch salt

• Season the scallops with a little bit of kosher salt & drizzle of olive oil.  Set aside.
• To make the glaze:  combine the honey, oil, garlic, vinegar, paprika, pepper & salt. Whisk well.
• Grill the scallops over medium-low heat with well-lubricated grates. The scallops will require about 4-5 minutes per side at this low temperature.  Baste every time you turn them.

Tupps Tidbits ~look for dry packed sea scallops (not bay scallops)…do not over grill because your scallops will get tough & burn the glaze

It did not get as crusty as we would have liked it to, but it did have a very light sweet taste. We felt it was better than any other scallop recipe we have tried & it was very quick & easy to make. We are going to make this a “KEEPER” for now but still keep looking for the one recipe that makes you go WOW this is awesome and we also have Fisherman’s Inn!

Italian Steak Sandwiches

We started this resolution in hopes to find some different recipes instead of the same thing each week. On some days there just isn’t enough time to cook dinner fast enough. One of our favorite quick meals is Reuben night & usually it makes the cut each week but Sean thought maybe this new recipe would “replace” Reuben night.  Really?  What is he thinking? We will see…….it looks like a quick sandwich with some pizzazz to deli roast beef. This comes to us from Taste of Home, Quick Cooking.

Italian Steak Sandwiches - 4 servings

2 garlic cloves, minced

1/8 tsp crushed red pepper flakes

2 Tbs olive or vegetable oil

16 slices of deli roast beef

½ cup beef broth

2 Tbs red wine or addt’l beef broth

2 tsp dried parsley flakes

2 tsp dried basil

¼ tsp salt

¼ tsp dried oregano

1/8 tsp pepper

4 sandwich rolls, split

4 slices provolone cheese

In a large skillet, sauté garlic & pepper flakes in oil.  Add roast beef, broth, wine or addt’l broth & seasonings; heat through.  Place beef slices on rolls; drizzle with broth mixture.  Top with cheese.

Tupps Tidbits ~ buy minced garlic in a jar to save time, toast the sandwich roll/buns

 

The seasoning is a bit overwhelming at first,  but we both decided if you do not have the seasoning you are back to just a roast beef sandwich.  Something to “dip” it in was missing, like when you have a French Dip.  Overall, it had good flavor & it is a good solution for those busy days.  It is defiantly a KEEPER but not replacing the Reuben night at our house.

Next Week ~  Grilled Sea Scallops with Honey Garlic Glaze

Mexican Steak Stir-Fry

Betty Crocker’s New Eat & Lose Weight Cookbook is actually is not “new, since the copy write is 1996 but it has some recipes that look easy, sensible & delicious.  There are 196 recipes from appetizers to desserts.  When eating healthy you should try to eat “red meat” in moderation & select lean cuts of beef, such as round steak, sirloin, tenderloin & extra-lean ground beef. The picture looked so colorful & fun in the cookbook we had to try this one.

Mexican Steak Stir-Fry

It was suggested to serve this recipe over cooked rice or orzo pasta.

3/4 pound beef boneless sirloin, cut into 1 x ½ inch pieces

1 medium onion, chopped (1/2 cup)

1 small green pepper, chopped (1/2 cup)

1 cup frozen corn

½ cup salsa

1 medium zucchini, sliced (2 cups)

1 can (15 to 16 oz.) pinto beans, rinsed & drained

1 can (14 ½ oz.) no-salt added whole tomatoes, undrained

Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat.  Cook beef, onion and bell pepper in skillet 4 to 5 minutes, stirring frequently, until beef is no longer pink.  Stir in remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender & mixture is hot.

Tupps Tidbits ~ no wonder you lose weight with this recipe it was horrible!

Keep the chips & salsa handy if you are going to try it.  It looked beautiful in color on our or plates but hands down either one of us liked this dish at all.  NOT A Keeper!

Next Week ~ Italian Steak Sandwiches

Top Secret Recipes: Famous Dave’s Corn Muffins

We decided to make muffins to take to the Superbowl Chili Cook off party.

This top secret recipe version sounded exactly what we were looking for.

Anything has to be better that premade box made muffins right? I hope they taste just as good as when you are in Famous Dave’s having BBQ!

Top Secret Recipes: Famous Dave’s Corn Muffins
http://www.topsecretrecipes.com/
1 ¾ cups cornmeal

1 ¾ cups all-purpose flour

2 teaspoons baking powder

¾ teaspoon salt

¼ teaspoon baking soda

2 eggs

¾ cup granulated sugar

¼ cup shortening

½ teaspoon vanilla extract

¾ cup whole milk

¼ cup buttermilk

1/3 cup vegetable oil

3 tablespoons honey

1.      Preheat the oven to 400 degrees F.

2.     Grind the cornmeal at high speed in a food processor for 5 minutes or until some of it has become flour. Pour all the ground cornmeal into a large bowl with the flour, baking powder, salt, & baking soda & mix.

3.   Use an electric mixer on medium speed to cream together the eggs, sugar, shortening, & vanilla.

4.  Pour the wet ingredients into the dry stuff. Add the remaining ingredients & mix well with an electric mixer on high speed until the batter is smooth.

5.   Line a 12-cup muffin pan with paper muffin cups.  Fill each muffin cup with batter, then bake the muffins for 20 to 25 minutes, or until browned

·         Makes 1 dozen

Tupps Tidbits ~ If you can find stone-ground cornmeal I would recommend it; I did not have any luck & opted to grind the cornmeal at high speed in the blender. Be prepared – the recipe made over the dozen it says it should make. You can easily make 18.

Amazing!  These are delicious! They’re perfectly sweet with just the right amount of cornmeal.  Definitely a KEEPER!  I could not stop myself from eating them.

Next Week ~ Mexican Steak Stir Fry