Adapted from AllRecipes.com

 

Ingredients:

  • 1 pound sea scallops, diced
  • 1 stick butter
  • 3 cloves garlic, minced
  • 3 shallots, diced
  • 2 pieces roasted (jar) red pepper, minced
  • 1 cup breadcrumbs
  • Salt
  • Pepper
  • Nutmeg
  • Parsley
  • 4 tablespoons Olive Oil
  • 18 - 20 Cleaned Scallop Shells (2" - 3")

 

Directions:

Preheat oven to 425 degrees.

Melt butter and add shallots. Cook until transparent.

Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper.

In a separate bowl, combine bread crumbs and olive oil.

Add scallop mixture and combine everything together and divide on scallop shells. You can use ramekins as well.

Bake in preheated oven until crumbs are brown and scallops are done, about 20

Ingredients:

  • 1, 5 pound whole chicken, rinsed well and with innards removed
  • ½ lemon
  • 5 bulbs of garlic
  • ½ white onion (sliced thin)
  • 5 fresh rosemary sprigs
  • ¼ cup kosher prepared horseradish
  • ¼ cup kosher honey
  • ¼ cup extra virgin olive oil
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • Parsley for garnish

Instructions:

Preheat oven to 350 degrees.

Rinse chicken under cold water and dry thoroughly with paper towels. Put chicken breast side up on a roasting rack, in a roasting pan.

Stuff

Courtesy of the Spruce

Serves: 6

Ingredients:

  • 1 – 3-1/2 pound whole chicken
  • ¼ cup olive oil
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • Vegetables such as onions, carrots, zucchini, garlic cloves

Directions:

Place chicken in a roasting pan.

In a small bowl, mix oil and spices. Rub on chicken and refrigerate for at least one hour or overnight.

Preheat oven to 375 degrees.

Wash and cut vegetables into

 A take on: Courtesy of The Cookie Rookie

 Serves: 2

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 (10.5-ounce) can French Onion Soup (not packaged)
  • 1 cup croutons
  • 2 tablespoons olive oil
  • 4 slices Gruyere Cheese (you can substitute Swiss)

 Instructions

Heat olive oil in a large skillet over medium heat.

Add chicken to the pan and season to taste with salt and pepper. Cook each side for 3-4 minutes until browned.

Add the French onion soup to the skillet and allow the chicken

Serves:  4

Ingredients:

  • 1 package (10 oz) Natures Promise Sweet Apple Sausage, sliced
  • 1 small Savoy Cabbage, sliced thin
  • 1 small onion, diced
  • 1 can (10 ½ oz) Original Rotel Tomato Sauce
  • 3-4 teaspoons brown sugar
  • 1 – 4 oz cup cinnamon apple sauce
  • 1 – 4 oz cup apple juice
  • 1 tablespoon butter
  • Olive oil

Directions:

Add a little olive oil to coat pan with ½ tablespoon butter. Add sliced sausage. Once browned (approximately 10 minutes) remove on to a paper towel.

Add the rest of the

A take on Food & Wine’s recipe.

Serves: 4

Ingredients:

  • 1-1/2 pounds shelled and deveined shrimp
  • Kosher salt
  • ¼ cup thin-sliced garlic (add more if you love garlic)
  • 1 cup extra virgin olive oil
  • 3 tablespoons butter
  • 1/3 cup minced parsley
  • 2 tablespoons sherry
  • 1 teaspoon finely grated lemon zest
  • Crusty Bread

Directions:

In a large bowl, toss the shrimp with one teaspoon of salt and let stand for 10 minutes.

In a 9” skillet (cast iron is best), combine the garlic, olive oil and

As seen in Woman’s Day Magazine…

 

Serves 6:

Ingredients:

  • 2 large eggs
  • 2 tablespoons olive oil
  • 1 15-ounce can lentils, rinsed
  • 1 small red onion, finely chopped
  • 2 cups baby spinach, chopped (about 2 ounces)
  • 1 jar roasted red peppers, cut into 1/2in. pieces
  • 2 ounces feta cheese, crumbled
  • 1 6-ounce package falafel mix

Directions:

Heat oven to 375 degrees. Line a rimmed baking sheet with foil.

In a large bowl, whisk together the eggs, oil and two tablespoons water. Add the

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