Mint Julep Scallops

This recipe called to me (my hubby loves scallops), but I had to make a few changes to fit it into my diet:

Mint Julep Scallops

Prep Time: 5 minutes

Cooking time: 15 minutes

Yield: 1 serving (2 if served as appetizer)

Ingredients

• 1 teaspoon cooking oil (Canola) Actuallly I've read some pros and cons of Canola oil, but I'm going with  Flaxseed Oil instead
• 4 each scallops, large - cleaned
• 1 tablespoon Makers Mark (Choose your poison. The alcohol will burn off)
• 1/2 pint blackberries (Cherries are lower on the gylcemic index)
• 1/4 stick of butter (Promise, and maybe a little extra butter flavoring)
• 5 each mint leaves - sliced
• Salt and pepper to taste

Combine and use for the seasoning scallops:

• 1/2 teaspoon sugar
• Pinch of salt
• 1 tablespoon mixed peppercorns - ground

Preparation

In a medium sized sauté pan add the cooking oil and bring it up to a high temperature.

1. Add the seasoned scallops and once they have caramelized on one side flip them and continue cooking until crispy golden brown on both sides.
2. Deglaze with the whiskey and step back while the alcohol burns off.
3. Slowly stir in the Promise. When the Promise has melted almost entirely add the mint and cherries. Let the flavors melt together another minute, then remove from heat.
4. Garnish with a sprig of fresh mint and serve. Enjoy!

Brought to you by Chef Brian Malarkey over at Dacor

Lime Juice Is the New Salt (and 5 Other Tricks to Learn from ABC Kitchen's Dan Kluger)

I know.  I've been bad.  I haven't been posting much for a very good reason . . . I'm not cooking much.  I'm trying to break out of my diabetic plateau with an almost totally high-protien diet, at least during the week.  I eat chicken, fish, a little cheese, eggbeaters and nuts.  Thats. It.  Boring, but if my blood sugar and my weight go down, it'll be worth the struggle. And it's not permanent.  So I haven't really been thinking food.

But then I saw this on Bon Apetite:


Lime Juice Is the New Salt

I LOVE lime juice!

When ABC Kitchen chefs Jean-Georges Vongerichten and Dan Kluger look at vegetables, they don't see side dishes--they see stars. Last year, when Vongerichten opened the restaurant in New York City's ABC Carpet & Home, part of the draw was the farmers' market at nearby Union Square. But the food at ABC Kitchen is more than veggies on a plate with a drizzle of olive oil. The dishes explode with flavor, electrified with deft touches: a splash of artisanal vinegar, fresh chiles, just-chopped mint.

It's what Kluger, the executive chef, calls "creating peaks and valleys," a terrain that engages the taste buds. And it's achieved with simple techniques that don't call for much more than a sharp knife and a Microplane zester. Once you get the hang of it, it will change how you cook--especially at this time of year. "In the summer, we maximize the flavor and minimize the ingredients," says Vongerichten. Oui, chef!

Find Kluger's tips for amped-up flavor--and the recipes to prove it--click here.

GOAT CHEESE AND ZUCCHINI FRITTATA

I'm trying this recipe from Whole Foods in the morning. I have all the ingredients at home!

2 eggs eggbeaters
Salt and pepper to taste 
1 tablespoon extra virgin olive oil* 
Few thin slices of red onion 
1/2 medium zucchini, thinly sliced 
1 ounce fresh goat cheese* 
1 roasted red pepper from a jar, chopped 
Small handful fresh herbs such as parsley and chives, roughly chopped 

Serves 1

Serve this perfect frittata for one with a green salad on the side, if you like. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Ingredients

Method

Beat eggs and season well. Heat oil in a small cast iron or other ovenproof skillet and cook onion and zucchini 2 to 3 minutes to soften. Add eggs and cook 1 to 2 minutes until almost set. Dot with goat cheese and roasted red pepper, then sprinkle with herbs. Place under broiler until golden, 2 to 3 minutes.

Nutrition

Per serving (about 11oz/314g-wt.): 390 calories (270 from fat), 30g total fat, 9g saturated fat, 435mg cholesterol, 690mg sodium, 11g total carbohydrate (3g dietary fiber, 6g sugar), 20g protein

Grilled Sea Bass

I kid you not . . . the Sea Bass I made with this recipe tasted like lobster!!


By: ZSTYLIN on Allrecipes.com

"This is a truly flavorful dish with a lovely plate presentation. My mom and I experimented and made this for lunch. It came out so good I promptly went to the fish market so I could make it for my dinner guests that night. YUMMY!"

                              Ingredients

• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• lemon pepper to taste
• sea salt to taste
• 2 pounds sea bass
• 3 tablespoons butter
• 2 large cloves garlic, chopped
• 1 tablespoon chopped Italian flat leaf parsley
• 1 1/2 tablespoons extra virgin olive oil

Directions

1. Preheat grill for high heat.
2. In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
3. In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
4. Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

Nutritional Information 

Amount Per Serving  Calories: 232 | Total Fat: 12.2g | Cholesterol: 78mg

Powered by ESHA Nutrient Databas

Lemony Lentil Salad with Salmon

I have left-over salmon we smoked in our back yard in the frig.  And we love lentils.   YUM!  (Disappointed that we couldn't find canned lentils at Whole Foods)

Salmon and lentils are a familiar combo in French bistro cooking. For the best presentation, flake the salmon with a fork, then stir gently into the salad to keep it in chunks, not tiny bits.

Ingredients

Serves: 

• 1/3 cup lemon juice
• 1/3 cup chopped fresh dill
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 1/3 cup extra-virgin olive oil
• 1 medium red bell pepper, seeded and diced
• 1 cup diced seedless cucumber
• 1/2 cup finely chopped red onion
• 2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils (see Tip)
• 2 7-ounce cans salmon, drained and flaked, or 1 1/2 cups flaked cooked salmon

Directions

Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.

Tip: To cook lentils: Place in a saucepan, cover with water and bring to a boil. Cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.

Nutrition Facts

Per Single Serving / Serves 6 Total
Calories	354		Total Carbohydrates	25gm	8%
Calories from fat	162		Total Fat	18gm	28%
Saturated Fat	3gm	15%	Mono Unsaturated Fat	12gm
Protein	24gm		Cholesterol	31mg	10%
Fiber	9gm	9%	Sodium	194mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available.

http://www.kitchendaily.com/recipe/lemony-lentil-salad-with-salmon-389/#ixzz1Qyn35zP0