Spicy Sea Scallop with Mimosa Vinaigrette

Impress your friends with this simple but elegant recipe of Spicy Sea Scallops and Mimosa Vinaigrette.  The heat from the Cajun rub on the scallop pairs well with the sweetness of the honey and orange.

You want to begin by making the Cajun Rub. This recipe can be used for any protein such as steak, tuna, chicken, and anything that requires a Cajun seasoning.

Recipe

  • 12 U-10 Sea Scallop
  • Cajun Rub (Recipe below)
  • Mimosa Vinaigrette (Recipe below)
  • Mixed Greens

Preparation Instructions

  1. Using a non-stick skillet, lightly oil and get smoking hot. Pat dry scallops and season with Cajun rub. Pan sear approximately 1 ½ minutes per side, or until opaque.
  2. Lightly toss mixed greens with Mimosa Vinaigrette.
  3. Place a small amount of mixed greens on plate. Then place 3 Scallops on top and finish with a drizzle of Mimosa Vinaigrette.

Cajun Rub

2 ½ Tbsp Paprika

1 ½ tsp Cumin

1 ½ tsp thyme

1 tsp Fresh Black Pepper

½ tsp garlic powder

½ tsp cayenne pepper

Mix all ingredients together.

Mimosa Vinaigrette

1/3 Cup Orange Juice Concentrate

¼ Cup Honey

2 Tbsp Champagne Vinegar

Salt and Pepper to taste

Combine all ingredients and simmer for 5 minutes, until slightly reduced.

Chill

Egg Roll In a Bowl Recipe

Behold. The stuff of legends. This recipe has circulated around mom groups and forums across the internet. Being shared in hushed voices in low carb groups and dieting groups alike. It has been handcrafted by dieters, duplicated and adapted by the famished and fit. It is heralded for being a filling low-carb delicacy.

Though I looked for the original, I cannot seem to access it. A similar version is here and credits someone named Diana Rodbourn. This recipe has also gone under the alias “crack slaw” by “Memoirs of a fat kid.” In our house, we just call it “Egg roll bowl” It is simple, tasty, and we never have any leftovers. My version is adapted from a friend’s adapted version, which is adapted from another mom’s version.

It tastes like the contents of an egg roll without the wrapper, it tastes like meaty coleslaw, it tastes like magical Asian flavors dancing on your tastebuds and granting wishes for your stomach.

You may substitute prepackaged coleslaw mix for a whole head of cabbage and shredded carrots. I added edamame because we always have some in the freezer. I also use apple cider vinegar, I’m actually not sure if the ‘original’ recipe called for this. My recipe below says 2 tablespoons apple cider vinegar but I would start with one and mix in according to taste. I really love the vinegar taste so I might have overdone it when writing this recipe out.

Time saving tips: I also wrote that the edamame should be cooked but I learned from a vegetarian recipe book that if you take frozen edamame and run it under warm water in a colander for 2-4 minutes, you’ll have edamame that is just as good as cooked. That’s how I do it. If you think my suggestion is weird and you simply must cook it, follow directions on the package. Another trick I use: Instead of chopping green onion, I take a pair of kitchen scissors and just cut the whole bunch together, little by little, until my dish has “enough.”

If you’re not really into ‘low carb’: While this recipe was originally shared as a low carb meal, the mighty appetite of my husband and  tiny titan of a daughter has dictated that we serve this atop carbs to spread this recipe out further among the three of us. My husband and daughter eat this dish on top of rice. I like a crunchy contrast in recipes, so I prefer to mix in crunchy chow mein noodles. If you’re going low carb, don’t add either. This recipe is so good just on its own.

Feel free to keep sharing the love. Your friends and family may thank you for it.

Egg roll in a bowl

1 lb ground beef, turkey or pork
1-2 Tbsp Sesame oil
4 cups coleslaw mix
2 tsp Ground or grated ginger
2 tsp Minced garlic
1 chopped onion
1/4 cup Soy Sauce
2 Tbsp apple cider vinegar
1 cup shelled edamame (cooked)
2-3 chopped green onion stalks
Salt and pepper
(Optional) Chow mein noodles

1. Brown meat in the skillet
2. Add sesame oil and white onion. heat until onion is tender.
3. While meat is browning, mix soy sauce, garlic, ginger, and cider vinegar in separate bowl. (large bowl)
4. Add coleslaw mix to soy mix and stir thoroughly.
5. Add soy coleslaw mixture and cooked edamame to the frying pan. Cook for 8-10 minutes on medium or until cabbage shrinks. Stir frequently
6. Turn off heat, add green onions, salt and pepper.

For low carb, serve as is. If you’ve got hungry carb-lovers in the family, serve with rice or chow mein noodles.

Unbelievably Tasty Pasta Alfredo

I feel like the palate is delicate when it comes to Alfredo. If a flavor isn’t done just right, your Alfredo could just be bland “white sauce.” The right combination of flavors can be transcendent on your taste buds. For years, I’ve tried recipe after recipe until I came across one that my husband and I could agree on.

Originally called ‘Better than Olive Garden’ by the original recipe author, Parkers mom over at Food.com, the name lives up to the original promise. (Sorry Olive Garden! I’ll always love your sauce)

The directions are simple and the end result is simple magnifique. I make this all the time. There are never any leftovers in this house.

I usually cook and cut up a protein for this concoction because I serve a hungry husband and a ravenous toddler. In the picture below, I used polish sausage style venison. But I’ve also used andouille sausage ( a favorite in the Schmidt home), grilled chicken, or sweet sausage.

I also tend to use farfalle or penne because it is easy for toddler fingers to pick up. You may want to use Angel hair or Linguini if you want your Alfredo experience to feel like restaurant quality. I’m pretty liberal with the extra cheese and white pepper. You may want to taste along the way to suit your needs.

Unbelievable Pasta Alfredo.

  • 3 Tablespoons Sweet Butter
  • 2 Tablespoons Olive Oil
  • 2 cups heavy cream
  • 2 cloves garlic
  • 1/4-1/2 tsp White pepper
  • 1/2 cup – 3/4 cup grated parmesan cheese
  • 3/4 cup – 1 cup grated mozerella cheese
  • 3/4 box Farfalle (or your choice of pasta.)

Directions

  1. Melt butter in medium saucepan with olive oil over medium/low heat.
  2. Add the garlic, cream, white pepper and bring mixture to a simmer.
  3. Stir often.
  4. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
  5. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
  6. While the sauce cooks, boil noodles for 3-5 minutes.
  7. Place pasta on serving plates and spoon sauce over pasta.

Savory Baked Chicken Thighs and Garlic Lemon Green Beans

“If you only knew the power of the dark side” …of chicken. That’s right, dark meat. Specifically chicken thighs. Real Sith meat is difficult to come by. Chicken thighs are the most underrated piece of the bird, in my opinion. Thighs are moist and flavorful. They’re also surprisingly affordable to feed a large family. If prepared right, thighs can be your greatest companion for chicken cooking.

This recipe has been a hit with my family with years. So long, in fact, that I keep a container of the seasoning already mixed in my pantry. The only issue is that it’s so easy, it feels like a trick. There are no Jedi mind tricks here, my friend. The path to the Dark side is as simple as seasoning and baking.

The first recipe was first written by Allrecipes user Nicole Burdett, Who called this recipe “Crispy and Tender baked chicken thighs” is so perfect that I didn’t want to adapt it just for this post but I definitely wanted to share it.

Savory Chicken Thighs

  • Cooking spray
  • 8 bone-in chicken thighs
  • 1/4 teaspoon Garlic Salt
  • 1/4 teaspoon Onion Salt
  • 1/4 teaspoon Oregano
  • 1/4 teaspoon Thyme
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Black pepper.
  1. Preheat oven to 350.
  2. Line a baking sheet with foil and prepare with cooking spray.
  3. Place chicken thighs skin side up on baking sheet.
  4. Mix Garlic Salt, Onion salt, Oregano, Thyme, Paprika and Black pepper in a container or bowl. Mix spices thoroughly.
  5. Liberally sprinkle spice mixture on chicken skin.
  6. Bake in preheated oven for an hour. cooking time may vary depending on your oven. A cooking thermometer should read 165

The Savory thighs are so simple, I felt I owed my readers a side dish. I had half a bag of fresh green beans leftover in my fridge. My toddler could eat green beans all day, so I decided to whip up some garlic lemon green beans. I’ve adapted it from the Neely’s wonderful Green beans with lemon and garlic.

I’m embarassed to admit that I am not as experienced with fresh green beans as I am with canned. If my green bean pictures look wrong or a tad bit overdone, please overlook that. I have faith in you as a cook to succeed where I may have failed.

The original green bean recipe called for blanched green beans but I needed mine a little softer for small mouths with new teeth. I still put the green beans in cold water, but I boiled for about 5 minutes longer. I also added lemon pepper because I forgot to pick up a lemon to zest. If you’re just not a fan of lemon pepper, feel free to stick with the original recipe.

Garlic Lemon Green Beans

My adaptation is as follows:

Garlic Lemon Green Beans

  • 2 pounds green beans, ends trimmed
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons butter
  • 2 large garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 tablespoons lemon pepper
  • Salt to taste

1. Bring a pot of water to a boil. If you’re blanching, boil 2 minutes and immediately place green beans in a bowl of cold water to blanch.  If you need softer green beans for children, boil about 5-7 minutes and skip the cold water.
2. Heat oil and butter in a large frying pan. Add minced garlic and red pepper flakes and saute for 30 seconds before adding the green beans.
3. Cook green beans about 5 minutes in skillet, tossing them. Be sure to coat them evenly with the butter mixture.
4. Add lemon pepper and salt to taste.

Got an even better addition or adaptation to this recipe? Please share with us in the comments!

Bon Apéttit!

Garlic Lemon Green Beans

Simple Slow Cooker Ham and Potato Soup

What does winter weather make you think of? Sitting cozy by the glow of a crackling fire? Sweaters, boots, and fuzzy socks? Playing in the snow? After you’ve finished your winter escapades and have gone to bed, you’ll probably awaken reluctant to forsake the comfort of your covers because winter lurks. The same winter that charmed you with its memories of hot chocolate and snowball fights is now waiting for you to stick your little ‘toesies’ out from under the blanket so that it can wrap you in its icy embrace. That’s right, winter is coming. All that miserable shivering will leave you desperate for warmth and ravenous.

Why not warm up with Ham and potato soup?

I don’t know about most people, but I need a hearty meal to conquer my demons of winter. I crave something that warms the belly and soothes the soul. I’m also a very busy warrior and might not have energy to slave over a soup pot when I get done with my to-do list.

I’ve chosen this slow cooker ham and potato soup specifically for this reason. It’s simple and delicious. It cooks in a slow cooker while I pretend to be a responsible adult and it’s everything I want in a potato soup without much fuss.

This is adapted from “Worthy of the prize,” who supposedly adapted this from Paula Deen, This recipe is perfect for busy potato soup lovers everywhere. With the time you save fixing this slow cooker classic, you could be warming your toes, teaching yourself a new language, working diligently, ignoring your loved ones with your phone, or procrastinating that project. We won’t judge how you manage your time. The Pacific Tribune is a great place to browse while procrastinating.

I usually use an 8 oz package of pre-diced ham because I’m lazy. Pictured above is ham I had to dice.

  • 1 (30 oz.) bag frozen southern style or squared hash-brown potatoes
  • 1 (10.75 oz.) can cream of chicken soup
  • 28 oz of chicken broth
  • 1 Tbsp onion powder*
  • 1/3 tsp. ground black pepper
  • 1 (8oz) package cream cheese
  • 8 ounces of diced ham
  • Top with cheese and bacon bits
  1. Place the whole bag of hash browns, cream of chicken, chicken broth, onion powder, ham and black pepper in 6 qt slow cooker. Cook on low for 5 hours.
  2. At the 4.5 hour mark, or 30 minutes before serving, cut up cream cheese and place in slow cooker.
  3. Stir before serving

Garnish with cheese and bacon bits.

*Orginal recipe calls for 1 onion.

If you discover a good substitution, adaptation, or addition please comment with it below.

Besides this soup, what are your favorite things about winter?

Adapted from: Worthy of the Prize