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SANDRA’S PAN-SEARED SCALLOPS with an ASIAN DIPPING SAUCE

@junoaklady posted: SANDRA’S PAN-SEARED SCALLOPS with an ASIAN DIPPING SAUCE #recipe #scallops #Alaska #food
via @junoaklady

My absolute favorite
method in which to guarantee the most
succulently flavored scallops every time… Servings: (4)
Prep: 10 min. |
Sear: 2 to 4 mins.
INGREDIENTS
***Scallops
- 1 lb. fresh bay scallops (or quarter larger sea scallops)
- kosher salt and freshly ground pepper (to taste)
- 1 tablespoon peanut oil (as this has high smoking point)
***Dipping Sauce
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 garlic cloves, grated
- 1 green onion, minced
- 1 teaspoon dried cilantro
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
METHOD

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STYLE CORNBREAD

@junoaklady posted: SANDRA’S MINI-PENNE CHICKEN ‘N VEGGIE SOUP with MEXICAN-STYLE CORNBREAD #recipe #chickensoup
via @junoaklady

A quick 30-minute pasta ‘n veggie soup
when using precooked, leftover poultry,
i.e., chicken or turkey
(or store-bought rotisserie chicken),
including changing it up with
whatever veggies
you may have on hand… Servings: (4)
Prep: 5 Mins.
Cook: 30 Mins.
INGREDIENTS
2 cups cooked boneless skinless chicken breasts, cubed
7 cups low-sodium chicken broth
1 small yellow onion, chopped
1 red bell pepper, chopped
2 ribs of celery, chopped
1 garlic clove, minced
Freshly ground pepper, to taste
8 ozs. (1/2 box) Barilla White-Fiber Mini-Penne pasta, cooked accordingly
1 Generous handful fresh parsley, roughly chopped

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